Veggie Ramen

 INGREDIENTS:

Gochujang paste- 2 tbsp

Soy sauce- 2 tbsp

Coconut milk- 1/2 can 

Veg broth - 2 boxes

Top Ramen/ Maggi noodles- 1 bag

Veggies of your choice and paneer /tofu- sauteed in oil 

Cilantro and Spring onion-To garnish

Salt-to taste

PROCEDURE:

1. In a 5 qt pot, add gochujang paste, soy sauce, coconut milk and stir. Then add veg broth and bring to a boil.

2. Add ramen noodles and cook in the soup. You can add salt/pepper/chili oil if desired.

3. In a separate pan, you can saute paneer/tofu for some protein and veggies of your choice.

4. In a bowl, arrange the protein, veggies, noodles, pour the soup and garnish with cilantro/spring onion and toasted sesame seeds. Serve hot and enjoy. 

Caramel Flan

 INGREDIENTS:

SUGAR SYRUP:

Granulated sugar-12 cup

Water-1/4 cup

CUSTARD:

Egg yolks- 8 

Evaporated milk- 1 can

Condensed milk- 1 can 

Vanilla essence- 1 tbsp

PROCEDURE:

1. In a non stick pan, add water and sugar and heat in medium. 

2.Do not stir with spatula, simply only swirl the pan now and then

3. The caramel will bubble and turn white. Keep swirling now and then. Then allow the mixture to turn golden yellow/ brown.

4. Turn off the stove once the caramel is no longer lumpy and pour into baking pan and swirl around the baking pan until the caramel has completely coated the pan.

6. Now in a separate bowl, add 8 egg yolks, evaporated milk, condensed milk and vanilla essence and mix.  Pour this mixture on top of the caramel sauce in the baking dish. 

7. Set the oven temperature to 350 degrees, place the baking dish in a oven safe pan and add water till half to create a water bath and bake for 1 hour 15 mins.

8. Allow the flan to cool at room temperature for an hour or more and then keep in refrigerator over night to set. 

9. In a deep dish, turn the baking dish upside down and serve chill.

Tip: To separate egg yolks from egg white, crack the egg into half and move the yolk around each half of the egg shell until yolk is separate, with wet/clean hands remove the egg yolks only.

Fish Molly

 INGREDIENTS :

Onion- 1 medium sliced

Tomato- 1 cut in big chunks

Green chillies- A handful

Ginger-1 small 

Ginger- 4 or 5 

Curry leaves- A handful

Cilantro- A handful

Black Pepper- About 2 tbsp

Turmeric powder- 1/8 tsp

Coconut oil-2 tbsp

Salt- To taste

Lemon- 1/2 

Tilapia fish- 3 fillets

Coconut milk can- 1

PROCEDURE:

1. Cut Fish pieces into small pieces and marinade in lemon juice, turmeric powder, salt and black pepper

2. In a pan, add coconut oil and then add mustard seeds and curry leaves and allow to splutter. 

3. Add sliced onions, crushed ginger, garlic and green chillies and saute well.

4. Add salt, turmeric powder and black pepper and add then add little water and boil. Add the coconut milk from can and boil for 3 minutes. Now add the tomatoes in the end.

5. In a separate pan, add coconut oil and lightly fry the marinaded fish and add to the curry. Boil for another 2 mins and turn off the stove. 

6. Garnish with curry leaves and cilantro. Serve with hot rice or Aapam.

Chocolate Ganache frosting

  INGREDIENTS:

Milk Chocolate Chips-  1 packet

Heavy Whipping cream-2 cups

PROCEDURE:

1. In a microwave safe bowl add 2 cups of heavy whipping cream and microwave for 3 mins.

2. Remove the cream from microwave and while its still hot, add chocolate chips and stir will completely mixed.

3. Allow to cool and then pour on your cake. This consistency is best for cake frosting. 

Carrot ginger soup

 INGREDIENTS

Carrots- 5-6 nos cut into cubes

Orange color mini bell pepper- 2 nos cut into slices

Onion-1/2 a medium size cut into slices

Garlic pods- 2 nos

Ginger- Generous size cut into pieces

Bay leaf- 1

Salt and pepper to taste and cilantro to garnish

PROCEDURE:

• In Instant pot, add a spoon of olive oil or avocado oil and saute the vegetables for 5-6 minutes.
• Add a pinch of salt and add a cup of vegetable broth or water.
• Cook for 12 minutes
• Once cool enough, blend using immersion blender or vitamix.
• Using the strainer, strain the soup and discard the scrap.
• In another soup pot, add the soup some pepper  and a bay leaf and some cilantro for garnish.
• Bring to a boil and add butter(optional) and croutons and adjust salt/pepper.
• Tip- Add some ginger powder or sukku powder to get a bit spice if you feel sick for medicinal values.

Coconut sweet Idiyappam(rice noodles)

 INGREDIENTS:

Ready made idiyappam packet- 1

Grated coconut-1 cup

Cardamom powder- 1 tsp

Cashewnuts-1 tbsp(a handful)

Sugar- 4-5 tbsp as per taste

Ghee- 1 tbsp

PROCEDURE:

• Prepare your readymade idiyappam.
• Add the coconut, cardamom powder, sugar into the idiyappam and mix gently not breaking the idiyappam much.
• In a pan with ghee, saute the cashewnuts till golden brown and add to the idiyappam.
• Enjoy as a side for your tiffen or breakfast. 

Veg Corn Soup

 INGREDIENTS:

Cabbage- chopped

Green Beans- chopped

Carrots- Chopped

Ginger and garlic- chopped finely

Green onions white part- chopped

Green bell pepper- chopped

Onions- 1/2 small chopped

Cilantro- Chopped

Sweet corn- canned or frozen- a handful

Chings Green chilli sauce-1 splash

Soy sauce- 1 splash

Corn slurry- 1 or 2 tsp 

White pepper, Black pepper, Red chilli flakes and salt- To taste

PROCEDURE:

• Add a spoon of oil and saute ginger, garlic, white part of spring onions and some salt till raw smell is gone
• Add all the veggies and all saute. Add red chilli flakes, green sauce, soy sauce, salt and pour water.
• Add corn slurry based on the soup quantity and boil for 15-20 minutes until veggies are cooked well. 
• Add white pepper and black pepper and drink hot.