SILK ROTI/SILK DOSA

Silk Roti/Silk Dosa

Ingredients

• Basmati Rice-2 Cup (Soaked)
• Egg-2
• Coconut Milk-2 ½ Cup
• Salt-As Required
• Turmeric Powder-A pinch

Method

STEP-1

Wash and soak the basmati rice for 2 hours.

Drain the soaked rice.

STEP-2

Grind all ingredients together to make a smooth batter. Add more coconut milk to get a thin flowing watery consistency.

STEP-3

Heat a non stick dosa pan on medium heat. Apply some oil (optional)

STEP-4

Pour a ladle full of the batter on it and spread it in a circular motion 

STEP-5

Cook on a medium flame for 1 to 2 minutes.

The dosa does not become crisp.

Repeat with the remaining batter.

PISTA MILK SHAKE

Pista Milk Shake

   

 Ingredients

• Pistachios-10-15
• Saffron-A Pinch
• Milk-2 Cup
• Sugar-As Needed
• Vanilla Icecream-1 Scoop (Optional)

 Method

    

    STEP-1

    Soak the pistachios in hot water and leave aside for an hour.

    

    STEP-2

    Grind the pistachios along with the saffron until they form a smooth paste

    

    STEP-3

    Add milk, sugar and ice cream and blend again.

   

    STEP-4

    Keep blending until the ingredients have mixed well.

    

    STEP-5

    Garnish with the saffron and pistachios.

BAKED APPLE ROSE

Baked Apple Rose

Ingredients

• Frozen Puff Pastry, Thawed
• Apple-2
• Lime Juice-1/2 Teaspoon
• Honey-3 Tablespoon
• Cinnamon Powder-1/4 Teaspoon (Optional)
• Flour-1 Tablespoon (For Sprinkle the Counter)

Method

STEP-1

Preheat oven to 180°C. Grease or spray muffin cups.

STEP-2

Wash and core apples. Thinly slice each one, leaving the peel on.

STEP-3

Prepare a bowl with some water and the lemon juice. Place the sliced apples in the bowl.

Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

STEP-4

Drain apples, and place on paper towels to dry and cool completely.

STEP-5

Sprinkle flour on work surface, using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. 

STEP-6

Spread the honey on the dough. Sprinkle the cinnamon (optional).

STEP-7

Arrange cooled apple slices end to end down each strip. Fold up the bottom part of the dough. Carefully roll up each strip, seal the edge and place in muffin cup.

STEP-8

Bake 35 to 40 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Sprinkle sugar powder.

Serve and enjoy!

MIXED FRIED RICE

Mixed Fried Rice

Ingredients

For cooking the rice

• Long Grained Rice or Basmati Rice-1 Cup
• Water-4.5 to 5 Cups
• Salt - As Required
• Oil-2 to 3 Drops

For Egg Strips

• Butter-1 Teaspoon
• Egg-2
• Pepper Powder-1/2 Teaspoon
• Salt –As Required

For Chicken Strips

• Boneless Chicken Pieces-2
• Red Chilly Powder-1/2 Teaspoon
• Salt –As Required
• Turmeric Powder-A Pinch

Other Ingredients

• Onion, Carrot, Capsicum (Finely Chopped)-1 Cup
• Garlic-2 Cloves (Finely Chopped)
• Soya Sauce-1 Tablespoon
• Pepper Powder-1 Tablespoon
• Butter-1 Tablespoon

Method

STEP-1

Chop the veggies finely and keep aside.

STEP-2

For Chicken Strips

Cook chicken along with red chilly powder, turmeric powder and salt. Cut Into thin strips and set aside.

STEP-3

For cooking the rice

Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 minutes. Drain and keep aside.

In a pot, bring to a gentle boil 4.5 to 5 cups of water with salt and 2 to 3 drops of oil.

Add the soaked and drained rice to the hot water.

On a low to medium flame cook the rice without the lid.

When the rice becomes just cooked, remove the pot from fire and drain the rice.

Cover the rice and keep aside till the rice cools completely.

STEP-4

For Egg Strips

Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste.

Heat butter in a medium frying pan over medium heat and make an omelette using half the beaten eggs.

 Turn out onto a plate to cool (do not fold omelette).

Repeat process with remaining beaten eggs.

Remove from frying pan and cut into thin strips.

STEP-5

Heat butter in a wok or a pan.

Add the garlic and saute for some seconds. No need to brown the garlic. At this stage, you can also add ginger, if you prefer.

STEP-6

Then add all the finely chopped veggies.

 Increase the flame on a high and stir fry the veggies on a high flame.

If you cannot handle stir frying on a high flame, then stir fry on a medium flame.

You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.

The veggies have to be stir fried, till they are almost cooked and yet retain their crunchiness and crispiness.

STEP-7

Add the soy sauce, salt and pepper, chicken and egg. Stir quickly and add the rice. Stir fry for a few minutes till the sauce has coated the fried rice well. Keep a check when adding salt, as soy sauce already has salt in it. Stir fry together for about 5 minutes, Serve hot.

CHIFFON CAKE

Chiffon cake

Ingredients

• Flour-3/4 Cup
• Baking Powder-1 Tablespoon
• Baking Soda-1/2 Tablespoon
• Salt- A Pinch

EGG-BANANA STIR FRY

Egg - Banana Stir Fry

Ingredients

• Large Ripe Bananas / Nendrapazham-2
• Eggs-2
• Sugar-2 Tablespoon
• Cardamom Powder- A Pinch
• Cashew Nuts And Raisins-Few
• Ghee-2 Tablespoon

Method

STEP-1

In a bowl, mix together eggs, sugar and cardamom powder and keep it aside.

STEP-2

Peel and chop bananas into small pieces.

STEP-3

Heat ghee in a pan and fry the cashew nuts and raisins.

STEP-4

Add chopped bananas and fry till it turns soft and golden in colour on medium flame.

STEP-5

Then add egg mixture to this and scramble it well along with bananas and cook for 3-4 minutes.

Switch off the flame and serve. 

TOMATO RICE

Tomato Rice

Ingredients

For Rice

• Basmati Rice -2 Cup
• Water-3 Cup
• Salt – As Needed
• Oil-1 Tablespoon

For Masala

• Oil-2 Tablespoon
• Cardamom-3
• Cinnamon-1
• Bay Leaves-1
• Cloves-4
• Finely Chopped Onion-2
• Green Chilly (Slit)-3
• Finely Chopped Tomato -3 (Small)
• Turmeric Powder-1/4 Teaspoon
• Maggi Chicken Stock-1/2 Portion
• Salt –As Needed
• Chopped Coriander Leaves-Few

Method

For Rice

STEP-1

Rinse basmati rice or any regular rice for a couple of times in water.

STEP-2

Then soak the rice in water for 30 minutes. Later drain the rice and keep aside.

STEP-3

Take a cooker and add oil and after it heats up add the rice to the cooker, then saute well for 2 minutes on low flame.

STEP-4

Then add 3 cups of water along with salt.

STEP-5

Close the cooker with its lid and switch the flame to high mode. Then when the pressure/steam oozes out of the nozzle, place the regulator or weight on the nozzle and switch the flame to low mode. 

STEP-6

Cook for perfectly 10 minutes and switch off the flame. Do not open until the pressure drops. Keep aside.

For Masala

STEP-1

Heat oil in a pan; add bay leaf, cloves, cinnamon and cardamom. Fry for a few seconds and then add finely chopped onions.

STEP-2

Saute till onions become slightly golden brown, add green chilly and saute for a few more minutes.

STEP-3

Then add chopped tomatoes, turmeric powder,chicken stock and salt. Cook till tomatoes become mushy.

STEP-4

Add in coriander leaves and give a quick stir.

STEP-5

Add cooked rice.

Mix gently till incorporated well. And serve.

TOMATO RICE

SWEET BANANA ROLL UPS

Sweet Banana Roll Ups

Ingredients

For Banana Roll

• Ripe Banana-2 (Sliced Lengthwise)
• Ghee-2 Teaspoon
• Tooth Pick

For Filling

• Shredded Coconut-4-5 Tablespoon
• Nuts and Raisins –Few
• Sugar-1 Tablespoon
• Ghee-1 Tablespoon

Method

For filling

STEP-1

Heat ghee in a pan and fry cashew nuts and raisins.

STEP-2

Then add shredded coconut and sugar.

Saute for 2-3 minutes. Remove from flame and allow it to cool.

For Banana Roll

STEP-3

Melt ghee in a heavy based frying pan.

STEP-4

Place the bananas in the pan.

STEP-5

Cook for 3-4 minutes, turning occasionally.

STEP-6

Place a spoon of filling in the bananas, and roll it with hands.

Secure with a toothpick.

EGGLESS - MANGO CAKE

Eggless-Mango Cake

Ingredients

• All Purpose Flour-1 ½ Cup
• Baking Powder-2 Teaspoon
• Salt-A Pinch
• Cardamom Powder-1 Teaspoon
• Mango Puree -1 ½ Cup
• Oil -1/3 Cup
• Granulated Sugar -2/3 Cup (Adjust Sugar According To Your Sweetness Of Mangoes)
• Vanilla-1 Teaspoon

Method

STEP-1

Pre-heat the oven to 350 degree F or 180 degree C.

STEP-2

Prepare the round cake pan. Grease the pan with butter or oil. You can spray it with nonstick cooking spray as well.

STEP-3

Then skinned the mango and added the pulp to a blender.

Pureed them into a smooth consistency.

STEP-4

In a bowl, sift  the flour along with salt and baking powder together. Add the cardamom and give it a quick mix until blended.

STEP-5

 In another large bowl, add rest of the ingredients together and whisk well until smooth.

STEP-6

Slowly add flour little at a time and give it a gentle mix. Don't over beat the batter.

STEP-7

Pour the batter into a well greased cake tin and smooth the top.

STEP-8

 Bake in a preheated 350 F oven for 30-40 minutes or until a skewer inserted in the center comes out clean. (Adjust according to your oven)

Let it cool for sometime.

STEP-9

Dust with powdered sugar and pipe in frosting or serve them as they are. I dusted little powdered sugar and garnished with few fresh mango slices.

LEFTOVER IDLI FRY/IDLI FINGER FRY

Leftover Idli Fry/Idli Finger Fries

Ingredients

• Leftover Idlis/Fresh Idlis-6-7
• Corn Flour-1 Tablespoon (For Dusting)
• Oil-For Frying
• Spices-Your Choice
• Chopped Coriander Leaves- For Garnish

Method

STEP-1

Slice idlis lengthwise just like a french fry but keeping a larger width.

STEP-2

Sprinkle some corn flour over them.

STEP-3

Heat a pan with oil, once heated fry sliced idlis. Don’t cluster with too many at a time. Once they are golden brown from both sides remove with a slotted spoon.

STEP-4

Place them over absorbent napkins. 

STEP-5

Sprinkle spices of your choice and herbs. Serve idli fry with your favorite sauce and dips.

DRAY PRAWN CHAMMANTHI

Dry Prawn Chammanthi

Ingredients

• Cleaned Dried Shrimp – 1/4 Cup
• Grated Coconut – 1/2 Cup
• Whole Red Chilli – 5-6
• Tamarind(Soaked)-Small Piece
• Small/Pearl Onion/Shallots - 4, Sliced
• Salt-As Needed

Method

STEP-1

Dry roast the cleaned dried shrimp for 7-8 minutes on low flame. Keep it aside.

STEP-2

Dry roast the whole red chilly.

STEP-3

Combine the coconut, roasted dried shrimp, roasted red chilly, tamarind salt and shallots.

STEP-4

Grind everything together, till the dried shrimps are powdered well. Do not add water while grinding.

STEP-5

Serve with rice.

IDIYAPPAM/NOOL PUTTU

Idiyappam / Nool Puttu

Ingredients

• Roasted Rice Flour - 1.5 Cups
• Boiling Water - 1¼ - 1½ Cups
• Grated Coconut - ½ - ¾ Cup
• Salt-As Needed

Method

STEP-1

Combine salt and roasted rice flour.

STEP-2

Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together.

STEP-3

Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.

STEP-4

Sprinkle the grated coconut on the moulds.

STEP-5

Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased moulds or banana leaves.

STEP-6

Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium - high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate.

STEP-7

Serve hot with any curry of your choice.

IDIYAPPAM

3 - INGREDIENTS OREO BALLS

3-Ingredients Oreo Balls 

Ingredients

• Oreos-12
• Whipping Cream -2 Tablespoon
• Sprinkles/Designated Coconut

Method

STEP-1

Grab your cookies and break them up into cookie crumbs

STEP-2

Mix whipping cream and cookie crumbs until blended well.

STEP-3
Shape the mixture into cookie balls.

STEP-4

Decorate with sprinkles/designated coconut.

3 LAYER OREO PUDDING

3 Layer Oreo Pudding

Ingredients

First Layer

• Oreo-12
• Whipping Cream -2 Tablespoon

 Second Layer

• Milk-2 Cup
• Custard Powder-2 Tablespoon
• Milkmaid-1/3 Cup

Third Layer

• Whipping Cream -250 Ml
• Milkmaid-1/3 Cup
• Vanilla Essence-1/4 Teaspoon

Method

First layer

STEP-1

Crush oreos in a blender along with 2 tablespoon of whipping cream.

STEP-2

Press crumb mixture onto bottom of a pudding tray.

Refrigerate for 5-10 minutes.

Second layer

STEP-3

In a medium saucepan set over medium heat, bring the milk to a boil.

STEP-4

Dissolve custard powder in 4 tablespoon milk (to avoid lumps) and pour into the above preparation.

STEP-5

Then add milkmaid and mix well. Let it cool for 5 minutes

STEP-6

Pour on the top of oreo layer.

Refrigerate while you make the whipped cream. 

Third layer

STEP-7

Combine all ingredients with an electric mixer until stiff peaks form.

STEP-8

Pour on the top of custard layer.

Refrigerate 4 hours or until set.

Garnish with crushed oreo cookies and cookies halves just before serving.