Coconut Rava Kesari

 INGREDIENTS:

Rava- 1 cup

Coconut milk-1.5 cups

Water- 1.5 cups

Grated coconut-1/2 cup

Sugar- 1.5 cups

Elaichi powder- To taste

Ghee-To your taste

Almond flakes and Cashewnut pieces- A handful

PROCEDURE:

1. Add ghee to a pan and add the nuts, then add rava and roast till golden

2. Once rava is roasted then add water and mix. Then add coconut milk

3. After rava is in thick consistency then add sugar and after a minute of stirring add grated coconut and add elaichi powder and turn off stove. Add a spoon of ghee before closing lid.

Cranberry Pickle

 INGREDIENTS:

Cranberry- 1 bag

Oil- 3 or 4 ladles 

Mustard seeds- 2 tbsp

Curry leaves- 1 full spring

Cumin powder- 1 tbsp

Daniya/Coriander powder- 1 tbsp

Methi powder- 1 tsp

Red chilli powder- 1 tbsp or more according to taste

Salt- To taste

Jaggery powder- 1 tbsp

Hing/Asafoetida- to taste

Tamarind paste- 1 tsp

PROCEDURE: 

1. In a pan, add oil and mustard seeds. Allow it to splutter and add cranberries and allow to cook in the oil.

2. Add salt, hing, curry leaves, all the spices and allow to cook in the heat and keep mashing the cranberries. Keep stirring so it does not burn.

3. Once the pickle cooks completely and leaves oil and starts to leave the pan, add tamarind paste and turn off stove. 

4. Heat with hot rice, dosa, chapathi, curd rice. 

Bhatura

 INGREDIENTS:

All purpose flour- 2 cups

Rava-1/4 cup

Sugar powder-1 tbsp

Baking soda- 1/2 tsp

Baking powder-1/2 tsp

Fresh curd- 1/3 cup

Oil- 2 tsp

PROCEDURE:

1. Mix all ingredients together to knead into a soft dough with water  and let it rest for atleast 30 mins or over night in room temperature

2. Make balls and roll to deep fry them in hot oil

3. Enjoy with channa/chole garnished with onions

Olive Garden inspired Minestrone soup

 INGREDIENTS:

Shell pasta- 1/2 cup

Tomato sauce- 1 can 15 oz

Diced tomato with chilli- 1 can 

Veg broth- 1 box

Zucchini- 1 small cut into slices

Carrot-1 cut into chunks

Onion- 1/2 medium size, cut into small cubes

Garlic-5/6 minced

Cannelini beans-1 can

Kidney beans- 1 can

Celery- 2 stalk cut in to slices

Spinach of your choice- 2 handful

Parmesan cheese -Grated for garnish

Salt. pepper, Dried parsley and Italian seasoning powder to taste

PROCEDURE:

1. In a stockpot with a spoon of olive oil, add onions, garlic and saute till transparent.

2. Add carrot, zucchini, canned beans, pasta and mix well. 

3. Add tomato sauce can, diced tomato can and Veg broth and mix well.

4. All other seasonings and top with spinach. 

5. Close the stock pot and boil for 20 mins or until veggies are tender.

6. Top with grated parmesan cheese and serve warm. Enjoy!

Mango tiramisu

 INGREDIENTS:

Lady fingers- 1 packet 

Milk-1 cup

Mango cream for tiramisu:

Condensed cup- 1/2 cup

Whipping cream- 1/2 cup

Mango pulp-1 cup

Mascarpone cheese- 1 cup

PROCEDURE:

1.Arrange the lady finger biscuits in a 13x9 pan

2. Pour milk over the biscuits evenly

3. Make a mix for the mango mix as above. 

4. Spread the mango mix evenly on the soaked lady fingers

5. Pour a layer of mango pulp over the mango mix and decorate with toppings like freshly cut mangoes, cherry or berries of your choice

6. Refrigerate for at least 4-5 hours or overnight

Paneer tikka sliders

 

INGREDIENTS:

Slider buns- From any grocery store, smaller the size the better

Paneer- (Get the firm one, not haldiram) , cut into small cubes

Onion and Bell pepper- cut into slices for garnish

Cilantro mint chutney- To spread on slider buns

Sriracha aioli sauce-  Make a mixture of mayo, sriracha sauce, lemon, salt and pepper to spread on slider buns- You can make substitute sriracha sauce with schezuan sauce 

Amul cheese- Grate for garnish

Melted Butter- 3 tbsp

Garlic- Few minced finely

Cilantro- For garnish

PROCEDURE:

1. Cut paneer into small cubes and marinade in tikka sauce which includes yogurt, red chilli powder, cumin powder, chaat masala, salt, coriander powder, kasuri mehti powder, cooking oil or mustard oil for 15-30 mins

2. Have your cilantro, mint chutney and sriracha aoili sauce ready.

3. Make a little bowl of melted butter, minced garlic and chopped cilantro.

4. Preheat oven to 350F

5. In a hot pan with oil, add the marinaded paneer and saute till fully cooked

6. Place the buns in a baking safe tray, spread melted butter mixture evenly on the bottom pieces of the slider. Then spread the green chutney mixture evenly on top of this melted butter spread.

7. Spread the cooked paneer and grate amul cheese or use mozzarella cheese on top of the paneer. Add sliced onions and bell peppers over the grated cheese.

8. Then spread sriracha aoili sauce on the top side of the slider buns and close the sliders.

9. Spread melted garlic cilantro butter over the buns, close the baking tray with aluminium foil and bake for 15 mins.

10. Eat hot and enjoy.

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.

Healthy Veggie Juice

 INGREDIENTS:

Orange- 2 nos, small

Beetroot-1/2 

Carrot- 1

White pumpkin- 1 small piece

Ginger- 1 small piece

Lime-1 no

Turmeric powder- 1 tsp

Water or coconut water- To immerse the vegetables 

PROCEDURE:

• Chop all vegetables and put in your vitamix
• Grind to a good juice consistency and strain the pulp.
• Drink fresh in morning.

Kuska Biriyani(Empty biriyani)

 INGREDIENTS:

Fennel seeds aka saunf- 1 tbsp

Cloves- 2

Elaichi-2

Cinnamon stick- small piece

Bay leaf- 1 big or 2 small

Star anise- 2 

Kal paasi( dry sea weed-- 2 

Mint leaves and cilantro- a handful

Green chillies-2 or 3 depending on spice

Onion- 1 small

Tomato-1 small

Ginger garlic paste- 1 tbsp

Rice- 1 cup

Coconut milk-1 cup, water- 1 cup

Turmeric powder, red chilli powder, salt- To taste.

PROCEDURE:

• Soak a cup of rice in water.
• In a pot, add oil and all the dry spices and allow to splatter.
• Add sliced onions and cook till brown. Add ginger garlic paste and green chillies.
• Once the raw smell is gone, add tomatoes and mint leaves and cilantro. 
• Add red chilli powder, turmeric powder, salt and close the lid and allow to cook.
• Once oil separates add water and coconut milk. They need to come to a rolling boil. 
• Now add the rice and cook for 12 minutes and turn off stove.
• Serve with boiled eggs and salna.

Masala Maggi noodles

 

INGREDIENTS:

Maggi packets- 4 pack

Frozen carrot peas- To your taste

Onion-1/2 sliced

Tomato-1 small sliced

Green chillies- 1 or 2 sliced

Bell peppers- To taste

Turmeric powder, chilli powder, Daniya powder, Garam masala- To taste

Maggi masala packets- 4 nos

Garlic pods- 2 nos minced

Cilantro- To garnish

Water-4 cups

PROCEDURE:

In a pan, add oil, add onions, garlic, chillies and saute. Then add tomato and all the veggies of your choice. 

Then add the masala powders once veggies have been cooked and add 4 cups of water and bring to a boil.

Now add maggi noodles and cook until water is evaporated.

Garnish with cilantro and serve with ketchup.

Veg Hakka Noodles

INGREDIENTS:

Colorful mini bell peppers-4 or 5 chopped
Cabbage- A small portion, chopped
Broccoli- A few florets
Spring onions- 1 bunch chopped
Ginger and garlic- equal portion, chopped finely
Carrot- 1 big sliced thin
Beans- A handful, chopped
Mushrooms- 4 or 5 sliced
Green chilli- 1 sliced(optional)
Cilantro- A handful, chopped for garnish
Chings- Hakka noodles packet-1
Chings- Green chili sauce- To taste
Chings Hakka noodles powder- 1 tbsp
White and black pepper- 1 tsp each
Soy Sauce- 1 tbsp
Rice vinegar-1 tsp (optional)

PROCEDURE:

• Chop all vegetables.
• Boil the noodles with a dash of oil and salt to aldente.
• In a wok, add oil, add white part of spring onions, ginger, garlic and saute. 
• Add all the vegetables and saute till well cooked.
• Drain the noodles and toss in cold water. Cut the noodles with scissors to smaller threads if needed. 
• Add the noodles to the vegetables.
• Add soy sauce, white pepper, black pepper, rice vinegar, Chings hakka noodles powder, salt and mix the noodles and vegetables.
• Garnish with green part of spring onions and cilantro. Enjoy hot!

Nuts laddoo with jaggery

INGREDIENTS

Cashewnuts- 1 cup
Unroasted unsalted Peanuts- 1 cup
Almonds- 1 cup
Pistachionuts- 1/2 cup
Jaggery- 6 cubes
Elaichi/cardamom powder- To taste
Ghee- To make laddoos

PROCEDURE:

• In a pan, dry roast all the nuts in low to medium flame until raw smell is gone. Be careful in making sure the nuts do not burn. Keep mixing now and then.
• Once cooled down, grind to a coarse powder in a mixie.
• Heat the jaggery cubes in microwave for 20 seconds and grind them in the same mixie to make a sticky powder and add them to nuts mixture
• Add cardamom powder and some ghee enough to be able to make laddoos with your hands.
• Enjoy guilt free. Nice dish for potlucks or quick prasadam for any puja. You can add dates if you like too but you must adjust the jaggery accordingly.

Masala toast

INGREDIENTS:

Eggs- 2
Bread slices- 3 nos
Onion-1/2 small, chopped
Green chillies- 1 or 2 finely chopped
Cilantro- For garnish
Red chilli powder, Turmeric powder, Salt and pepper- To taste


PROCEDURE:

• First beat eggs with all spice powders till frothy. Add onions, chillies and cilantro and mix
• In a hot pan, spread butter on both side, now spread the egg mixture on one side of the bread and keep on pan with egg side down. Then add the egg mixture on the other side of the bread and toss till well cooked. Use medium heat to toast the bread.
• Enjoy while hot. You can add milk and get another slice if needed.

Fish cutlets in Air Fryer

INGREDIENTS

Costco-Kirkland brand salmon or tilapia can- 2
Boiled and mashed Potato- 2 medium or 1 big
Onion- 1 small, chopped finely or grated
Green chillies- 2 chopped finely or to taste
Cilantro- To garnish
Ginger garlic paste- 1 tbsp
Egg- 1
Bread crumbs- To roll
Turmeric powder, Red chilli powder, Daniya powder, Cumin powder and garam masala(optional)- To taste
Salt- To taste

PROCEDURE:

• In a pan, add oil. Once heated add onions, green chillies, ginger garlic paste and sauce till raw smell is gone.
• Now add canned fish and break into small pieces. Add mashed potato and mix well. 
• Add all spice powders with salt and keep mixing till water evaporates and forms a smooth paste. 
• Add cilantro and turn off. Allow to cool completely. 
• Keep in fridge for at least 30 minutes or even better make this a day before and keep in fridge.
• Add raw egg to the cutlet dough and mix well. Add a tbsp of oil to this dough as well since we are using air fryer and we need to keep the moisture.
• Make balls and roll in bread crumbs.
• Place in air fryer. Fry mode- 350 F for 15-17 minutes.
• Enjoy with some wine or any drink of your choice.