Recipes

Appam.md

Appam

Ingredients

• 1 cup rice flour (idiappam flour)
• 1/2 cooked rice
• 1/4 grated coconut
• 1 tea spoon yeast
• 1 tea spoon sugar
• salt

Instructions

• Add rice flour, cooked rice, grated coconut, sugar, water, yeast to a blender and mix then well
• Add salt and leave it for an hour to rise
• Ensure the batter is tab bit watery than regular dosa batter
• Add to pan and cook on one side
• Serve with chicken curry, coconut chutney, tomato chutney, veg kuruma and enjoy

Cake [Base].md

Base Cake Recipe

Ingredients:

• 3 eggs
• 1gm salt
• 150ml oil/butter
• 10ml Vanilla essence (optional) eg:https://a.co/d/7XQ4xNt
• 150ml room temperature milk
• 1 cup sugar
• 1½ cup flour

Instructions:

• Preheat the oven to 350°F (175°C).
• In the first container, beat 3 egg whites for 5 mins. Gradually add 1 cup sugar in multiple portions, beating well at high speed after each addition. Ensure the peaks are strong after each addition.
• In the second container, mix 3 egg yolks and 1gm salt.
• Into the second container, add the room temperature milk, oil/butter, and vanilla essence and beat until mixed well.
• Gradually add the flour in multiple portions, beating well after each addition, until smooth.
• Add the egg yolk mixture in multiple portions and beat GENTLY until combined. GENTLY, so the fluff in egg white is not disturbed.
• Pour the batter into a parchment paper-lined baking bowl.
• Bake for 30-45 mins at 350°F (175°C). 10 mins at 450°F (230°C)

Icing:

• In the third container, add 100ml heavy cream, 1 cup confectioners/powdered sugar
• Beat at high speed until smooth and strong peaks

Cake [Rasmalai].md

Rasmalai Cake Recipe

Ingredients:

• 3 eggs
• 1gm salt
• 150ml oil or ¾ of butter cube, melted
• 10ml rose essence, eg: https://a.co/d/hYij1Kw
• 100ml room temperature milk
• 50 ml warm milk
• Pinch of saffron
• 20 cardamoms
• 1 cup sugar
• 1½ cup flour

Instructions:

• Preheat the oven to 350°F (175°C).
• In the first container, beat 3 egg whites for 5 mins. Gradually add 1 cup sugar in multiple portions, beating well at high speed after each addition. Ensure the peaks are strong after each addition.
• In the second container, mix 3 egg yolks and 1gm salt, add warm milk, oil/butter.
• Gradually add the flour in multiple portions, beating well after each addition, until smooth.
• Grind these into fine powder and mix: saffron, cardamom, ~7 spoons of sugar.
• Add the egg white mixture in multiple portions and beat GENTLY until combined. GENTLY, so the fluff in egg white is not disturbed.
• Pour the batter into a parchment paper-lined baking bowl.
• Bake for 30-45 mins at 350°F (175°C). 10 mins at 450°F (230°C)

Icing:

• In the third container, add 200ml heavy cream, 1 cup confectioners/powdered sugar, rose essence
• Melted butter ½ or 1 cube
• Beat at high speed until smooth and strong peaks

Cake [Rosemilk].md

Rosemilk Cake Recipe

Ingredients:

• 3 eggs
• 1gm salt
• 150ml oil/butter
• 50ml rose essence, eg: https://a.co/d/7H0sfA1
• 150ml room temperature milk
• 1 cup sugar (divided into 3 portions)
• 1½ cup flour (divided into 3 portions)

Instructions:

• Preheat the oven to 350°F (175°C).
• In the first container, beat 3 egg whites for 5 mins. Gradually add 1 cup sugar in multiple portions, beating well at high speed after each addition. Ensure the peaks are strong after each addition.
• In the second container, mix 3 egg yolks and 1gm salt.
• Into the second container, add the room temperature milk, oil/butter, and rose essence and beat until mixed well.
• Gradually add the flour in multiple portions, beating well after each addition, until smooth.
• Add the egg yolk mixture in multiple portions and beat GENTLY until combined. GENTLY, so the fluff in egg white is not disturbed.
• Pour the batter into a parchment paper-lined baking bowl.
• Bake for 30-45 mins at 350°F (175°C). 10 mins at 450°F (230°C)

Icing:

• In the third container, add 100ml heavy cream, 1 cup confectioners/powdered sugar, 5 ml rose essence
• Beat at high speed until smooth and strong peaks

Cauliflower Chilly.md

Cauliflower Chilly

Ingredients:

• Cauliflower 1
• Ginger 1/4 inch
• Garlic 5 cloves
• Corriander leaves ~20 strands
• Green chillies 2
• Salt
• 1 table spoon besan flour
• 1 table spoon corn flour
• 1 table spoon rice flour
• Oil

Instructions:

• Half cook cauliflower for ~3 mins, let it cool/dry in a strainer
• Grind ginder, garlic, corriander leaves, green chillies, salt
• Mix the paste with cauliflower along with besan,corn,rice flour
• Heat oil and fry for 5 mins

Chicken Soup.md

Chicken pepper Soup

Ingredients:

• 2 chicken thighs (with bone)
• 6 cups water or low-sodium chicken broth
• 1 medium onion, chopped
• 3-4 cloves garlic, minced (anti-inflammatory and antibacterial)
• 1-inch piece ginger, grated (soothes sore throat)
• Curry leaves
• 1 medium carrot, optional
• ½ teaspoon turmeric powder
• ½ teaspoon chilli powder
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 bay leaf (optional)
• Juice of half a lemon (optional)
• Fresh parsley or corriander leaves (optional)

Instructions:

Prepare the Chicken:

Sauté:

• In a large pot, sauté the onion, garlic, curry leaves, black pepper, thyme, bay leaf, carrots, celery, and ginger in a little olive oil until fragrant and then add the turmeric and chilli powder.
• Stir for another 30 seconds.
• Add the chicken and 6 cups of water (or broth).
• Bring to a boil, then reduce heat and let it simmer for about 20 minutes, skimming off any foam that forms on the surface.
• Simmer for another 25-30 minutes until the chicken is fully cooked and tender.
• Optionally, Shred the Chicken, Remove the chicken, shred it using two forks, and return it to the pot.
• Add lemon juice and salt as needed.
• Simmer for another 5 minutes, then remove from heat.
• Garnish with parsley or corriander leaves as needed.
• Serve hot

Daal curry.md

Daal curry

Ingredients:

• Urad daal 3 Tea spoon
• Fenugreek 1/2 Tea spoon
• Coriander seeds 1 Tea spoon
• Cumin seeds 1/2 Tea spoon
• 4 Pepper
• 4 to 6 dried red chillies
• Grated coconut 4 table spoon
• Oil 2 tea spoon
• Mustard seeds 1 tea spoon
• Curry leaves 2 strands
• Asafoetida powder 1/2 Tea spoon
• Lemon 1

Instructions:

• Roast Urad daal and fenugreek first in low/meadium heat
• Add Coriander seeds, cumin seeds, pepper and dried chillies and roast
• Add grated coconut to the cooled the roasted mixture and make a paste, adding water as needed
• Heat the pan and add oil, once heated, add mustard seeds and curry leaves and asafoetida powder along with the ground paste
• Cook for 10 to 15 mins in low heat
• Add lemon juice at last
• Enjoy it with rice, dosa, idly or chappati

Ginger Chutney.md

Ginger Chutney

Ingredients:

• Ginger 10 large pieces
• Garlic 12 cloves
• Red dried chillies 10
• Tamarind golf ball size
• Jagrey powder 2 table spoon
• Salt for taste
• Oil 2 table spoon
• Mustard seeds 2 table spoon
• Cumin 1/2 table spoon
• Urad daal 1/2 table spoon
• Channa daal 1/2 table spoon
• Curry leaves 3 leaflets
• Asafoetida powder 2 pinch

Instructions:

• Soak Tamarind for 10 mins
• Soak Ginger for 10 mins, separately, peal and dice
• Heat pan, add oil and cook Ginger and garlic until golden brown
• Add red chillies and Tamarind paste and cook until all the water from tamrind Soak has evaporated
• Transfer it to a plate/bowl, cool and grind it into paste
• In the pan add oil, wait till hot, add mustard seeds, cumin, urad daal, channa daal, curry leaves and asafoetida
• Mix the paste into the pan and cook for 30 seconds to ensure everything is incorporated
• Serve fresh or refrigerator, after cooling to room temperature, for upto a week in an glass/air tight container.

Kolambu Premix.md

Kolambu premix

Ingredients:

• Corriander seeds 1/4 cup
• Toor daal 2 tbl spoon
• Channa daal 2 tbl spoon
• Jeera 2 tbl spoon
• Pepper 1/2 tbl spoon
• Asafoetida pdr 1 tea spoon
• Rice flour 1 tea spoon
• 2 Green chillies
• 2 red chillies
• gigner 1/4 inch
• Coconut grated 1/2 cup
• Fenugreek seeds 1/2 tea spoon
• Mustard seeds 1.5 tea spoon
• Curry leaves 2 strands

Instructions:

• Roast the following ingredients until aromatic and browned: coriander seeds, channa dal, toor dal, cumin seeds, black peppercorns, asafoetida powder, and rice flour. Transfer to a plate to cool.
• In the same pan, roast green chillies, red chillies, and ginger until aromatic and browned. Add the grated coconut and continue roasting until the coconut is dry. Transfer to a plate to cool.
• Separately, roast curry leaves, mustard seeds, and fenugreek seeds until aromatic and the mustard seeds start to splatter. Transfer to a plate to cool.
• Grind the first roasted mixture into a fine powder. Add the second roasted mixture and grind together until fine.
• Combine the ground mixtures with the third roasted mixture (do not grind this one). Mix well.
• Allow the mixture to cool completely and store in an airtight container for later use.

Use:

• Heat 1 tablespoon of oil in a pan.
• Add 3 tablespoons of the Kolambu premix powder.
• Add your choice of vegetables, chicken, milk, yogurt, tomato, or onion.
• Cook until everything is well done.
• Serve hot with rice.

Krishna Mysorepak.md

Krishna Mysorepak

Ingredients:

• ½ cup gram flour (besan)
• 1½ cups sugar
• 1¼ cups ghee (clarified butter)
• 1 cup water

Instructions:

1. Prepare the Gram Flour:

   • Sieve the gram flour to remove any lumps and to ensure a smooth texture.

2. Make Sugar Syrup:

   • In a heavy-bottomed pan, combine the water and sugar.
   • Cook over medium heat until the sugar dissolves completely and reaches a single-thread consistency (when a drop of syrup between your thumb and forefinger forms a single thread).

3. Add Gram Flour:

   • Gradually add the sieved gram flour to the sugar syrup while stirring continuously to prevent lumps from forming.
   • Mix well until the gram flour is fully blended into the syrup.

4. Incorporate Ghee:

   • Slowly add the ghee to the mixture, stirring constantly.
   • Continue to cook on low heat, stirring continuously to prevent sticking or burning.
   • Keep stirring until the mixture thickens and starts to leave the sides of the pan, forming a smooth dough-like consistency (it should begin to roll into a ball).

5. Shape and Cool:

   • Pour the mixture into a greased shaping pan or tray and spread it evenly.
   • Allow it to cool completely to room temperature.

6. Cut and Serve:

   • Once cooled, cut the sweet into desired shapes (squares or diamonds).
   • Serve and enjoy your delicious gram flour sweet!

Tips:

• Stirring continuously is key to avoid lumps and ensure a smooth texture.
• Use a non-stick pan to make the stirring process easier and prevent the mixture from sticking.
• Make sure the sugar syrup is at the right consistency before adding the gram flour.

Moms Homemade Chili Blend.md

Moms Homemade Chili Blend

Ingredients:

• 2000g dried red chilies, the spiciest possible you can find in stores
• 200g cumin seeds (jeera), the black tiny ones preferrably
• 250g coriander seeds
• 200g black peppercorns
• 2 tablespoons fenugreek seeds
• 200g sea salt (or pink Himalayan salt)
• 20 tablespoon oil (groundnut or sunflower)

Instructions:

Prepare the chilies:

• Remove stems from the dried chilies (remove seeds if you prefer less heat).
• Coarsely grind the chilies using a spice grinder or food processor.

Roast the chilies:

• Heat a large, heavy-bottomed pan over low flame.
• Working in small batches, dry-roast the ground chilies, stirring constantly.
• For each batch, add 1 teaspoon of oil and a spoon of salt to enhance flavor and prevent burning.
• Roast until fragrant and slightly darker.
• Spread each batch on a baking sheet to cool completely.

Roast other spices:

• In the same pan, individually dry-roast cumin, coriander, black peppercorns, and fenugreek seeds until fragrant.
• If using optional spices, roast them separately as well.
• Allow each spice to cool completely on separate plates.

Blend the spices:

• Once all spices are cooled, combine them in a large bowl.
• Grind the mixture in batches using a spice grinder or high-powered blender until you achieve a fine powder.
• Sift the powder and regrind any larger pieces for consistency.

Final mixing:

• In a large bowl, combine the ground spice mixture with the remaining salt.
• Mix thoroughly to ensure even distribution of all components.

Storage:

• Store the chili blend in airtight glass jars away from direct sunlight and heat.
• Label with the date of preparation.
• For maximum freshness, use within 2 years.

Tips:

• Experiment with different chili varieties to create your unique flavor profile.
• Adjust the salt content to your preference.
• For added depth, consider including smoked paprika or dried garlic powder.
• Use this blend in curries, marinades, or as a seasoning for grilled meats and vegetables.
• Extemely care should be taken while handling chilis

Peanut chilli.md

Peanut chilli

Ingredients:

• Raw peanuts 1 cup
• Besan flour 1/4 cup
• Rice flour 1/4 cup
• Corn flour 2 table spoon
• Red chilli powder 2 tea spoon
• Turmeric powder 1/2 tea spoon
• Asafoetida 1/4 tea spoon
• Curry leaves 1/4 cup
• Salt 1 tea spoon
• Ginger garlic paste 1 table spoon
• Garlic 1/4 cup
• Chaat masala 1/2 tea spoon
• Garam masala 1/2 tea spoon
• Oil for deep fry

Instructions:

• Dry mix Besan flour, rice flour, corn flour, red chilli powder, turmeric powder, asafoetida, salt, ginger garlic paste, peanuts.
• Add few drops of water and mix well until all the ingredients stick to peanuts tightly. Do not overwater.
• Heat oil in a pan and deep fry the peanuts in medium flame until it turns golden brown.
• Smash the garlic and fry them, and fry the curry leaves separately
• Mix the fried peanuts, fried garlic, curry leaves, chaat masala, garam masala.
• Serve with tea or coffee.
• Store in an airtight container and it lasts for 2 weeks.

Peanut sesame cookie.md

Peanut sesame cookie

Ingredients:

• Raw peanuts 1 cup (pealed)
• Milk 1/2 litre
• White sesame seeds 1/2 cup
• Ghee 1 table spoon
• Elaichi powder 1/4 tea spoon
• Jagrey powder 3/4 cup
• Cashew 10 nos

Instructions:

• Roast the peanuts and remvoe the skin, if any and let it cool
• Add milk to a wide pan and boil it for 10 mins, then add peanuts and sesame and let it cook until milk evaporates
• Cool it and then grind it to a thick paste, add very little milk if needed during grinding
• Add ghee to the pan and transfer the paste into the pan, cook for a min and then add jagrey powder
• Wait till the jagrey incorporates well and the mixture solidifies further into a semi solid paste
• Transfer to a plate or wide bowl and let it cool
• Transform into any shape you prefer and serve

Pudina chutney.md

Pudina/Mint Chutney

Ideal for for Idli, Dosa, and Vada

Ingredients:

• 2 teaspoons oil
• 1 teaspoon urad dal (split black gram)
• 5 garlic cloves
• ½ onion, sliced
• 1-inch piece of ginger
• 4 green chilies
• 1 cup fresh mint leaves
• ½ cup fresh coriander leaves
• 1 cup grated coconut
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ½ cup water

For Tempering:

• 2 teaspoons oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 dried red chili
• A few curry leaves

Instructions:

1. Heat oil in a pan over medium heat.
2. Add urad dal and sauté until golden.
3. Add garlic, onion, ginger, and green chilies; sauté until the onion softens.
4. Add mint and coriander leaves; sauté until they wilt.
5. Remove from heat and let the mixture cool.
6. Transfer to a blender; add grated coconut, lemon juice, salt, and water.
7. Blend to a smooth paste.
8. For tempering, heat oil in a small pan.
9. Add mustard seeds; let them splutter.
10. Add urad dal, dried red chili, and curry leaves; sauté briefly.
11. Pour the tempering over the chutney; mix well.
12. Serve with idli, dosa, or vada.

These recipes offer flavorful accompaniments tailored to specific dishes, enhancing your culinary experience.

Salmon Shallow Fry.md

Salmon Shallow Fry

Ingredients:

• 2 salmon fillets from Costco, cut into bite-sized pieces
• 3 tablespoons chili powder
• 2 teaspoons salt
• 1 tablespoon curry leaf powder
• 10 tablespoons almond flour
• 4 tablespoons plain yogurt
• 1 teaspoon turmeric powder
• 1 tablespoon soy sauce
• 2 teaspoons olive oil or ghee for frying

Instructions:

• In a large bowl, combine chili powder, salt, curry leaf powder, almond flour, yogurt, turmeric powder, and soy sauce. Mix well to create a thick marinade.
• Wash the salmon fillets and pat them dry. Cut into 2-inch cubes.
• Add the salmon pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 24 hours to allow flavors to penetrate.
• If you've frozen the marinated fish, thaw it in the refrigerator for 24 hours or at room temperature for 5-6 hours before cooking.
• Heat a large non-stick skillet over low heat. Add 1/2 teaspoon of oil or ghee.
• Carefully place the marinated salmon pieces in the pan, leaving space between each piece. Cook for 10-12 minutes on one side, monitoring closely to prevent burning. The low heat will help create a crispy crust without overcooking the fish.
• Gently flip each piece and cook for an additional 8-10 minutes on the other side, or until the fish is cooked through and the crust is golden brown.
• Serve hot with a side of lemon wedges, fresh cilantro, and a light salad or steamed vegetables.

Note: The cooking time may vary depending on the thickness of your salmon pieces. Adjust as needed to ensure the fish is cooked through but still moist.

Simple Green Chicken.md

Simple Green Chicken

Ingredients

• 5-6 green chillies
• 1 cup coriander leaves
• 5-6 cashews
• 8-10 curry leaves
• Salt (to taste)
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 2 onions (sliced)
• 500g chicken (cut into pieces)
• 2 tbsp oil

Instructions

• Prepare the Green Paste: Grind green chillies, coriander leaves, cashews, curry leaves, salt, ginger-garlic paste, and turmeric into a smooth paste.

• Sauté the Onions: Heat oil in a pan and sauté the sliced onions until golden brown.

• Cook the Chicken: Add the chicken pieces and the prepared green paste. Mix well.

• Simmer & Cook: Cover and let it cook on medium flame for 25-30 minutes, stirring occasionally.