CHOCOLATE SOUFFLE

CHOCOLATE SOUFFLE

INGREDIENTS
60 GM DARK CHOCOLATE
3 TBS MILK
6 TBSP SUGAR
2 EGG (SEPARATED YOLK AND WHITE )
1/4 TSP SALT
1/4 CUP COCOA POWDER
3 TBSP WATER

METHOD
IN A SAUCE PAN BOIL MILK AND SUGAR REMOVE FROM FIRE THEN ADD CHOCOLATE, COCOA POWDER, WATER MELT IT OVER A PAN OF WATER ON THE HEAT (BAIN MARIE) KEEP A SIDE . WHEN COOL ADD EGG YOLKS TO CHOCOLATE MIXTURE MIX WELL THEN IN A BOWL WHISK EGG WHITES UNTIL FOAMY ADD SALT, BEAT UNTIL PEAK FORMS , FOLD IN THE EGG WHITES INTO THE CHOCOLATE MIXTURE , BAKE FOR 200 DG CELSIUS FOR 15-20 MNT . SERVE IMMEDIATELY .

SALTED CHILI MANGO

SALTED CHILI MANGO

INGREDIENTS
1 SEMI RIPEN MANGO (CUBED)
1/2 TSP CHILI POWDER
1 TSP POWDER SUGAR
SALT AS NEEDED

METHOD
MIX ALL SERVE.

Chicken and vegetable bajji

Chicken and vegetable bajji

Ingredient-

250 gm minced chicken
1/2 cup diced cauliflower
1/2 cup diced Carrot
1/2 cup diced onion
2 inc ginger grated
Curry Leaves and coriander leaves
1/4 tsp garam masala (opt)
1/2 tsp chili powder
A pinch turmeric powder
1 cup Channa dhal flour
2 cup flour
2 pinch of baking soda.
Water as needed
salt

Method-

Mix All and make a drooping mixture and drop using table spoon in oil fry till golden brown

FOLDED EGG CHAPATHI

FOLDED EGG CHAPATHI 

INGREDIENTS -
FOR CHAPATHI
2 CUP WHEAT FLOUR
1 TSP SUGAR
BOILING WATER AS NEEDED
SALT AS NEEDED

METHOD -
MIX ALL FORM A DOUGH AND DIVIDE IT INTO EQUAL BALL. THEN FLATTEN IT INTO CHAPPATHI SHEET
FOR FILLING
3 EGGS
1 CHOPPED TOMATO
1 CHOPPED ONION
1 GREEN CHILI
1 TBSP CHOPPED CORIANDER
SALT AS NEEDED
METHOD-
MIX ALL POUR ON THE TOP OF THE CHAPPATHI AS SHOWN ON THE IMAGES THEN FOLD IT AND GRILL OVER NONSTICK TAWA
FLIP IT OVER TILL BROWN ON BOTH SIDE AND SERVE WITH TOMATO SAUCE .

Apple Pie

Apple Pie

ingredients

For the filling
250 gm apple sliced
50 gm sugar
1/4 tsp cinnamon powder
3 tbsp flour
1 tsp lemon juice

method-
mix all ingredients set aside .

For the pastry
100 gm butter
200 gm flour
2 tsp sugar
a pinch of salt

Method-
In a bowl mix flour, castor sugar then add butter,salt then form a dough place it in freezer until firm , roll down into pie base and bake 170 dg for 5 mnt then add the apple filling and close it with excess dough as you like sprinkle some sugar on top bake till done .
For the pastry,

beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

INGREDIENTS
500 GM TAPIOCA PASTE
80 GM JAGGERY OR AS PER TASTE
80 GM SUGAR OR AS PER TASTE
PINCH OF SALT
SOME BANANA LEAF HEAT IN MICROWAVE FOR 5 SECONDS
OIL

METHOD
GRIND TAPIOCA WITH EQUAL AMOUNT OF WATER TILL BECAME PASTE AND THEN STRAIN TAPIOCA PASTE DISCARD THE STARCH WATER. MIX TAPIOCA PASTE WITH SUGAR, SALT, AND JAGGERY TEST THE SWEET OF THE MIXTURE FOR SWEETNESS , THEN PUT IN BANANA LEAF AND FOLD THE LEAF AS PER IMAGE BELOW, THEN KNIT WITH TREAD THEN STEAM IT IN A STEAMER OR RUB OIL AND PUT THE MIXTURE TO THE IDLY TRAY AND STEAM IT. ( STEP BY STEP PROCEDURE IMAGE IN COMMENT SECTION )

Challa / Matti Polichathe /Sardines Wrap and Grilled in masala

Challa / Matti Polichathe /Sardines Wrap and Grilled in masala

 

ingredient-
10 sardines / mackerel fish cleaned and marinated with 1/2 tsp chili powder and salt then sallow fry for 3 minute both side

For Stuffing-
2 big onion sliced
4 glove garlic grated / chopped
1 inc ginger grated / chopped
1 tomato sliced
1 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp black pepper
Coriander leaves chopped.
Curry leaves
salt
Tamarind paste
For wrapping
Banana leaves
Method-
Saute onion till transparent then add garlic ginger saute again till brown then add other ingredient cook till done, then put the mixture over the banana leaves then add fish then wrap then tide with thread then bake or grill over tawa lid closed or in oven

HOME MADE MANGO ICE CREAM

HOME MADE MANGO ICE CREAM

INGREDIENT-
250 GM MANGO PIECES
100 GM SUGAR
250 ML MILK KEEP IN FREEZER UNTIL FROZEN
2 TBSP MILK POWDER
100 ML CREAM (COLLECTED FROM MILK) + 50 ML COLD MILK / 100 ML WHIPPING CREAM / 100 GM VANILLA ICE CREAM
1 TBSP GELATIN SOAKED WITH 2 TBSP ICE WATER MELTED TOGETHER

METHOD-
TAKE A BOWL ADD CHILLED WATER TO IT THEN KEEP A STEEL BOWL ABOVE THAT ADD CREAM, COLD MILK WHIP IT UNTIL LIGHT AND CREAMY KEEP ASIDE , BLEND MANGO, FROZEN MILK , MILK POWDER AND SUGAR TOGETHER, THEN ADD MELTED GELATIN AND BLEND AGAIN FOLD IN THE WHIPPED CREAM THEN POUR TO METAL CONTAINER AND FREEZE IT TILL DONE, FOR BEST RESULT REMOVE ONCE IT SET THEN TAKE FORK BEAT AGAIN AND FREEZE IT. YOUR HOME MADE MANGO ICE CREAM READY

4 IN ONE PIZZA

4 IN ONE PIZZA

INGREDIENTS -

FOR PIZZA BASE
350 GM FLOUR
1 1/4 TSP YEAST
2 TBSP OIL
1/2 TSP SALT
180 ML WARM WATER

METHOD
Combine flour, salt and oil. Mix yeast in with warm water keep aside for 15 mnts or until yeast rises . Mix it up with your hands and knead it and Cover the dough with a towel keep aside for 1 1/2 hour or until its doubled in size. flatten it on to a oiled tray . spread tomato sauce in three pizza portion. keep empty for onion caramelize portion

1- VEG TOPPING

TOMATO SLICE
CAPSICUM SLICES
ONION FLAKE
CHEESE
OREGANO
BLACK PEPPER
MOZZARELLA CHEESE

Method-
spread on one side

2 - FISH TOPPING

100 GM FISH FLESH COOK WITH SALT AND PEPPER
TOMATO SLICE
CAPSICUM SLICES
ONION FLAKE
MOZZARELLA CHEESE

Method-
spread on second side

3 - CARAMELIZED ONION TOPPING

1 ONION (SHREDDED)
2 TSP OIL
3-4 THYME / OMOM
PINCH OF SUGAR
SALT
MOZZARELLA CHEESE

METHOD
In a pan pour oil add onion saute until slightly brown add sugar and thyme mix, salt mix and set aside .

Method-
spread on third side

4- CHICKEN TOPPING

TOMATO SLICE
CAPSICUM SLICES
MOZZARELLA CHEESE
100 GM CHICKEN SLICE THINLY
2 CLOVES GARLIC,
SALT
OREGANO
1 TSP OIL

METHOD
In a pan add oil saute garlic till brown and add salt and the meat cook until done. remove from fire add, set aside .

Method-
spread on fourth side

HOME MADE TOMATO SAUCE

250 GM RED TOMATO GRIND TO PASTE
5 GLOVE GARLIC
2 TBS SUGAR
1/2 TSP SALT
2 TSP CORN FLOUR MIX WITH 2 TSP WATER
OIL

METHOD-

ADD OIL SAUTE GARLIC TILL BROWN THEN OFF THE FIRE WHEN COOL THEN ADD TOMATO PASTE ONCE COLOR CHANGED ADD SUGAR AND SALT THEN THICKEN WITH CORN FLOUR MIXTURE

USE CHEESE SLICE /PANEER OR EGG INSTEAD OF MOZZARELLA CHEESE .

LONG BEAN EGG FRY

LONG BEAN EGG FRY

INGREDIENTS -
250 GM LONG BEAN CHOPPED
1/2 TSP MUSTARD SEED
CURRY LEAF
1-2 NOS DRIED RED CHILLY
3 -4 NOS CHOPPED SHALLOT
1 EGG
1 TSP OIL
SALT

METHOD -
IN A PRESSURE COOKER ADD OIL, SPLATTER MUSTARD SEEDS, THEN ADD CURRY LEAF, AND RED CHILLY THEN ADD SHALLOT SAUTE LITTLE TIME ADD BEANS, AND SALT COOK IT FOR 1 WHISTLE, OFF THE HEAT THEN OPEN THE LID, THEN ON THE HEAT ADD EGG AND STIR WELL COOK TILL EGG COOKED.

MANGO SOUFFLE

MANGO SOUFFLE  

INGREDIENT-
250 GM MANGO PIECES
100 GM SUGAR
100 ML MILK
1 EGG WHITE
1 TBSP GELATIN SOAKED WITH 2 TBSP ICE WATER MELTED TOGETHER

METHOD-
BLEND MANGO, MILK, AND SUGAR TOGETHER, THEN ADD MELTED GELATIN , IN A BOWL WHISK EGG WHITE TILL PEAK FORMS FOLD TO MANGO MIXTURE POUR TO A MOLD AND FREEZE IT TILL DONE, SERVE .

JAM TART

JAM TART 

INGREDIENTS -

FOR TART BASE -
1OO GM FLOUR
50 GM BUTTER
2 TSP CASTOR SUGAR
1/4 TSP VANILLA ESSENCE
PINCH OF SALT

METHOD
In a bowl mix flour, castor sugar then add butter, vanilla essence,salt then form a dough place it in freezer until firm , roll down into muffin molds and make holes using fork keep aside .

FOR FILLING-
100 GM STRAWBERRY JAM
1 TBSP CORNFLOUR + 1TBSP WATER (MIX)

METHOD
IN A SAUCE PAN MELT JAM ADD CORNFLOUR MIXTURE MIX UNTIL THICKENS POUR TO THE MOLD BAKE UNTIL DONE . 

ALOO CHAPATHI / STUFFED POTATO CHAPATHI

ALOO CHAPATHI / STUFFED POTATO CHAPATHI  

INGREDIENTS -
FOR CHAPATHI

2 CUP WHEAT FLOUR
1 TSP SUGAR
BOILING WATER AS NEEDED
SALT AS NEEDED
1 TSP OIL
METHOD -
MIX ALL FORM A DOUGH AND DIVIDE IT INTO EQUAL BALL. THEN FLATTEN IT INTO CHAPPATHI SHEETS.
METHOD 1-
SPREAD THE MIX OVER THE HALF PORTION OFF THE CHAPATHI FOLD WITH THE OTHER HALF AS SHOWN IN THE PHOTO . COOK BOTH SIDES OF CHAPATHI ON CHAPPATHI TAWA SPREAD SOME GHEE ON TOP, SERVE WITH CHUTNEY.
METHOD 2-
TAKE A CHAPATHI BALL THEN FLATTEN IT INTO SMALL DISC, THEN INSERT THE FILLING AND FLATTEN IT INTO CHAPPATHI SHEETS. COOK BOTH SIDES OF CHAPATHI ON CHAPPATHI TAWA SPREAD SOME GHEE ON TOP, SERVE WITH CHUTNEY.
FOR FILLING -
300 GM CHOPPED POTATOES
1 SLICED ONION
1 TSP CHOPPED GINGER
2 GREEN CHILIES CHOPPED
1 TSP RED CHILLY POWDER
1/4 TSP GARAM MASALA
1 TSP OIL
1 TOMATO CHOPPED
SALT AS NEEDED
4 TBS CHOPPED CORIANDER LEAVES
METHOD -
IN A PRESSURE COOKER ADD OIL THEN SAUTE GINGER TILL BROWN THEN ADD ONION SAUTE TILL BROWN THEN ADD RED CHILLY POWDER, GARAM MASALA , ADD TOMATO THEN ADD CHILIES MIX WELL THEN ADD POTATO, SALT MIX AND CLOSE THE LID OF PRESSURE COOKER COOK IN SLOW FIRE TILL 2 WHISTLE , OPEN THE LID AND ADD CHOPPED CORIANDER LEAVES AND SMASH THE MIXTURE THEN COOL IT.

Healthy Drum stick leaves Dosa

Healthy Drum stick leaves Dosa

1cup Rice flour
1/4 cup flour.
Salt to taste.
Water as needed.
Drumstick leaves as required (raw)

Method
Mix rice flour, flour, salt, water and add drumstick leaves form a batter. Pour into dosa pan cook one side then flip it over cook other side. Healthy Dosa ready

Fish Masala Simplified

Fish Masala Simplified

For marinate

3 fish
2 tsp + 1tsp chili powder,
1 tbs soya sauce
1 tsp cornflour
salt

For Masala

2 onion.
1 carrot.
1 tomato.
3 garlic.
1 inc ginger,

For decoration-

curry leaves,

Method-

Marinate fish with 2 tsp chili powder, soya sauce cornflour, keep side for 5 minute, saute fry the fish and remove, Boil Onion carrot ginger garlic chili powder cool and remove then Grind, add oil add curry leaves and add the masala saute till thick and add fish simmer for 5 minute and remove.

TENDER COCONUT PUDDING

TENDER COCONUT PUDDING

5 GM AGAR AGAR (china grass)
200 ML WATER
300 ML TENDER COCONUT WATER
TENDER COCONUT FLESH
80 GM SUGAR

METHOD:
BOIL AGAR AGAR WITH WATER AND SUGAR TILL DISSOLVE AND BRING TO COOL, ADD TENDER COCONUT WATER AND FLESH, SET IN FRIDGE

TENDER COCONUT MILK PUDDING

TENDER COCONUT MILK PUDDING 

5 GM AGAR AGAR
200 ML WATER
150 ML TENDER COCONUT WATER
150 ML MILK
TENDER COCONUT FLESH
80 GM SUGAR

METHOD:
BOIL AGAR AGAR WITH WATER AND SUGAR TILL DISSOLVE AND BRING TO COOL, ADD MILK AND ‌ TENDER COCONUT WATER AND FLESH, MIX WELL SET IN FRIDGE

Toffy Bread Pudding

Toffy Bread Pudding 

6 slice bread
1 egg
150 ml milk + 1 tbsp sugar
2 tbsp sugar
2 tbsp water

Method:
Caramelize sugar add water melt the caramelise keep aside let it cool, Mix egg sugar and milk, now add the mixture to caramel water then dip the bread in this mixture, then arrange the bread in square tin or round tin pour the remaining mixture to the bread steam till done, cool it, then keep in fridge and once cool take out and cut as you like, Best ever pudding.

KAJU BUTTERSCOTCH PUDDING

KAJU BUTTERSCOTCH PUDDING

200 ML ( 1 PACK CAVINS KAJU BUTTER SCOTCH DRINK )
200 ML MILK
100 ML WATER
5 GM CHINA GRASS
3 TBLS SUGAR

Method:

BOIL CHINA GRASS WITH WATER TILL DISSOLVE AND ADD SUGAR AND BRING TO COOL, ADD MILK MIX, LASTLY ADD CAVINS KAJU BUTTER SCOTCH DRINK MIX WELL, SET IN FRIDGE 

CARAMEL CAKE

CARAMEL CAKE

2 egg,
1 1/2 tsp baking soda,
200 ml milk,
250 gm sugar divide 2,
125 gm flour,
150 ml water,
2 1/2 tbl oil,

Direction =
caramel 125 gm sugar till brown remove from fire dilute with 150 ml water cool it, mix 125 gm sugar with milk, break egg beat with fork add milk , add flour add caramel syrup keep the batter at room temperature for 4 hours, then pour to cake tin, bake first with down heater,after the batter double in size on the the up heater also, bake till done

HOME MADE MARSHMALLOW

HOME MADE MARSHMALLOW

1/2 COLD CUP WATER + 2 TBS GELATIN
1/2 CUP WATER + 2 CUP SUGAR
1 TSP VANILLA ESSENCE
food color
2 TBS CORN FLOUR + 2 TBS POWDER SUGAR

METHOD:

Put gelatin to mixing bowl add cold water, Boil water and sugar till boil, reduce fire simmer till soft ball 240 df, then add the sugar syrup to gelatin beat till 3 triple in volume, then put in square tin layer with butter paper and dusted with 2 TBS CORN FLOUR + 2 TBS POWDER SUGAR, once become hard cut and sprinkle with sugar and corn flour powder.

COLA MILK PUDDING

COLA MILK PUDDING

1 COLA PUDDING
5 GM AGAR AGAR (china grass)
200 ML WATER
300 ML COLA (ROOM TEMPERATURE)
80 GM SUGAR
METHOD:
BOIL AGAR AGAR WITH WATER TILL DISSOLVE AND ADD SUGAR AND BRING TO COOL, ADD COLA , SET IN FRIDGE, AFTER JELLY IS SET CUT THE JELLY INTO CUBE

2 MILK PUDDING
5 GM AGAR AGAR (china grass)
200 ML WATER
300 ML MILK
80 GM SUGAR
METHOD:
BOIL AGAR AGAR WITH WATER TILL DISSOLVE AND ADD SUGAR AND BRING TO COOL, REMOVE FROM FIRE, ADD MILK, COOL IT WHEN ABOUT TO SET ADD THE CUBED JELLY TO THE MILK PUDDING, SET IN FRIDGE

Fresh Fruits Pudding

Fresh Fruits Pudding

INGREDIENTS-

5 GM CHINA GRASS ( 1 TBS POWDERED )
100 ML WATER
200 ML BOILED AND CHILLED MILK
200 ML WATER
100 GM SUGAR50 GM CHOPPED APPLE
50 GM CHOPPED MANGO
50 GM CHOPPED SEEDLESS GRAPE
50 GM POMEGRANATE

Method:
BOIL CHINA GRASS WITH WATER TILL DISSOLVE AND ADD SUGAR AND ADD ALL FRUITS COOK FOR 5 MINUTES BRING TO COOL THEN ADD CHILLED MILK, MIX WELL SET IN FREEZER 

NOTE #
BUY STRIP CHINA GRASS AND GRIND IN A COFFEE GRINDER TO FORM A POWDER , KEEP IN A AIR TIGHT JAR .TAKE 1 TBS CHINA GRASS LEVELED FOR 5 GM RECIPE . ( 1 TBSP CHINA GRASS POWDER =
5 GRAM ) USE 500 ML LIQUID AND 5 GM CHINA GRASS POWDER