Pappadam

Ingredients (Yields 20 - 25 based on size):

       Urad Dal whole        -  1 cup
       Baking soda             -  ½ tsp
       Salt                           -  1½ - 2 tsp    
       Oil                            -   2 - 3 tsp
       Water                        -  ½ cup

       All purpose flour      -  as required, while rolling

Preparation:

       Grind the urad dal into a fine powder. Sieve it using a strainer/sieve with small holes.

       Add the baking soda and salt to the urad flour. Give a quick mix. Add oil and start mixing to just incorporate the oil into the flour.

       Add water and mix well to form a thick rough dough. At this stage add more oil if needed, not more than a teaspoon.

       Transfer the dough onto a clean chopping board / counter top / any clean hard surface. Use a pestle to pound the dough. I actually started with the base of the mortar first and as the dough became softer, used the pestle to pound it better. This step takes approximately 15 - 20 minutes of continuous pounding.(Yes thats a good workout for your arms.) The dough would be now soft to handle.

        Roll the dough into a log, approximately half inch diameter. I divided the dough into two before I rolled. Using a knife cut the log into approximately an inch pieces.

        Roll each portion into small rounds, dusting with all purpose flour. Using a cookie cutter, or any round lid, cut the rolled ones into perfect rounds. I used a small lid and hence my pappadoms were a bit smaller than the regular size ones. However, size doesnt matter.

         Spread the pappadoms on a clean cookie sheet and let it dry under sun for 10 - 15 minutes. Flip them in 10 minutes to have it completely dry. Do not dry it too much as it might get stiff. It should still be pliable.

         Fry the pappadoms in hot oil. We fried all of it right then and hence not sure about the shelf life.

Recipe Courtesy: Ria's Collection / Story telling camera

Caramel Custard - Instant pot Version

Ingredients (Serves  8 – 10):
         Milk                            --   2 cups 
         Eggs                            --   3
         Sugar                           --   ½ - ¾ cup (As to taste) 
         Sugar to Caramelize    --   1½ tbsp 
         Vanilla Essence            --   ½ tsp 

Preparation of caramel custard pudding:

Prepare a 6 inch cake tin and keep aside. 

You can also use multiple ramekins and stack them in the instant pot. I have tried stacking 2 6 inch cake tins in the instant pot and it worked perfect.
 
For the caramel, add the sugar with 2 tbsp water in a small sauce pan and heat on medium flame. Let it boil. Once it starts to bubble, reduce the flame to medium low. This need a little patience. Stir continuously to have an even colour. Let it caramelize. Once it turns brown, look for the colour you are looking for and switch off the flame as soon as it is achieved. It just needs seconds to burn the caramel.

Quickly and carefully pour the caramel into the pan and swirl it to make sure you have an even coating on the bottom. Let it cool.

Never ever try to touch or lick the caramel at any stage before it is completely cool.

Beat the eggs well until it is smooth. Add the milk, sugar and vanilla essence. I use either a hand mixer or just blend all together in a blender until well combined.  

Pour the mixture onto the cooled caramel. Cover if with a foil to avoid any moisture getting into the custard.

Add 1 cup water into the instant pot. Keep the filled cake tin on the steaming rack and carefully keep this in the pot.

Close the lid and with the venting knob on sealing position, pressure cook at high pressure for 15 minutes. Let the pressure release naturally, approximately another 10-15 minutes. 

Once done remove the foil cover and gently dab any moisture on the custard with a kitchen towel.  At this stage the center might look a little wiggly, but it will set well as it cools.
 
Let it cool to room temperature and refrigerate until they are chill. 

Use a butter knife or back of the spoon to separate the custard from the sides of the pan and turn it upside down onto your serving dish. Slice and enjoy !!!

Vattayappam

Ingredients( 8 inch round):

           Rice Flour - 1 cup
           Yeast         - 3/4 tsp
           Luke warm water - 1/4 cup
           Sugar        -  1 tsp + 1/2 cup
           Grated coconut - 1 cup
           Egg Whites - 1 large
           Ghee - 1 tsp
            Salt - as required

Preparation: 

Add the yeast and 1 tsp sugar to luke warm water and set aside to bloom. Meanwhile, grind the coconut with little water to a smooth paste. Mix this with the rice flour and sugar.

Once the yeast is ready, add that as well to the mixture and set it aside for 3-4 hours. Add more water if needed. The batter consistency should be similar to dosa batter.

Beat the egg whites stiff and fold them into the batter. Add salt.

Grease the pan with ghee and add the batter to it. Steam cook for 25 minutes on medium flame.

Recipe Courtesy: Ria

Idly Bajji

Ingredients:

Idly                                          --    8 - 10 

Besan flour                             --   1 cup

Rice Flour                               --   ½ cup

Red chilly powder                 --   1 ½ tsp

Black Pepper Powder           --   ½ tsp

Asafoetida                              --   ¼ tsp

Oil                                           --    to deep fry

Salt                                          --    to taste

Water                                      --    as required

Preparation of the Bajji:

Mix the besan, rice flour, pepper, chilli powder, baking soda and salt. Add water little by little to form a batter similar to the dosa batter consistency.

Slice the idly into four.

Heat oil in a pan for frying. Dip the idly pieces in the batter; let the pieces be well coated with the batter and deep fry until they turn brown and crispy.

Serve hot with ketchup or any chutney. 

Spicy mixture

Ingredients(Serves 3-4):

Omapodi:

       Kadala maavu / Besan Flour - 1 cup
       Rice Flour - ½ cup
       Ajwain seeds - 2 tbsp
       Butter - 1 tbsp
       Hot oil - 1 tbsp
       Salt - as required
       Oil - as required for frying

Pakkoda:

        Kadala maavu / Besan Flour - 1 cup
        Rice Flour - 1 cup
        Black Pepper Powder - 2 tbsp
        Kashmiri Red Chilli powder - 1 tbsp
        Butter - 1 tbsp
        Hot oil - 1 tbsp
        Salt - as required
        Oil - as required for frying

Boondi:

        Kadala maavu / Besan Flour - 1 cup
        Rice Flour - ½ cup
        Baking Soda - 1 tsp
        Black Pepper Powder - 1 tbsp        Kashmiri Red Chilli powder - 1 tsp
        Salt - as required
        Oil - as required for frying

Murukku:

        Rice Flour - 1 cup
        Kadala maavu / Besan Flour - 3 tbsp
        Cumin Seeds - 1 tbsp
        Kashmiri Red Chilli powder - 1 tsp
        Butter - 1 tbsp
        Salt - as required
        Oil - as required for frying


Other items for mixture:

        Whole Peanuts - 1 cup
        Gram dal - 1/4 cup
        Cashew Nuts - 15 - 20
        White thick poha - ½ cup
        Curry Leaves - 2 - 3 sprigs
        Kashmiri Red Chilli powder - 1 tsp
        Asafoetida - a generous pinch
        Salt - as required
        Oil - as required for frying

Preparation:

Omapodi:

Dry roast the ajwain seeds until the colour slightly changes. Take care not to burn it. Grind it to a fine powder. Then add 1/4 cup water and grind again. Filter this using a tea strainer and keep aside.

Mix the besan, rice flour and salt. Add the softened butter and hot oil and rub it well into the mixture. Add the strained ajwain water and mix well to form a sticky dough.

Heat oil in a wok. Fill the dough into the idyappam press and squeeze it into the hot oil. Make a circle and make sure not to overlap. Once the sizzling stops, turn it carefully and cook for few more seconds.

Drain it into a paper towel and crush it once cool.

Pakkoda:

Mix the besan, rice flour , pepper, chilli powder and salt. Add the softened butter and hot oil and rub it well into the mixture. Mix well to form a stiff dough.

Heat oil in a wok. Fill the dough into the idyappam press with the pakkoda mold and squeeze it into the hot oil. Make a circle and make sure not to overlap. Once the sizzling stops, turn it carefully and cook for few more seconds.

Drain it into a paper towel and break into pieces once cool.

Boondi:

Mix the besan, rice flour , pepper, chilli powder, baking soda and salt. Add water little by little to form a batter similar to the dosa batter consistency.

Heat oil in a wok. Pour the batter into the hot oil through a round slotted spoon, as shown in the picture. If the batter is too thick, boondi will be long in shape. If the batter is too thin, then boondi will be flat. Add rice flour / water accordingly to adjust the consistency if needed.

Stir the boondi in oil for even cooking. Once the sizzzling stops, drain it into a paper towel.

Murukku:

Mix the rice flour, besan, pepper, chilli powder, cumin seeds and salt. Add the butter and rub it well into the mixture. Add water little by little and mix well to form a soft stiff dough.

Heat oil in a wok. Fill the dough into the idyappam press with the murukku mold and squeeze it into the hot oil. It should break into pieces on squeezing, to form bite size murukku. If the dough is too hard, it will form continuous loops. In that case, just break them into pieces.

Once the sizzling stops, turn it carefully and cook for few more seconds.

Drain it into a paper towel and let it cool.


Other items for mixture:

Fry the cashew nuts until golden brown and keep aside.

Fry the peanuts and keep aside. Make sure that the skin does not get burnt.

Fry the gram dal and keep aside.

Fry the poha until crispy and keep aside.

Finally fry the curry leaves and keep aside.

Mix all the fried items and in a large bowl or tray and add the salt, chilly powder and asafoetida.  Toll well and mixture is all ready to snack on..

Thin and Crispy Chocolate chip cookies

Ingredients(25-30 cookies):

All-purpose flour  -- 1 ¾ cups
Baking soda             -- ¾ tsp
Salt                              -- 1 tbsp
Butter                         -- 14 tbsp, melted
Light brown sugar -- ½ cup packed
Sugar                           -- ½ cup
Light corn syrup    -- 2 tbsp, optional - I did not use
Vanilla extract        -- 1 tbsp
Milk                              -- 2 tbsp
Bittersweet chocolate chips -- 1 ½ cups
Chopped nuts           -- 1 cup, optional - any nuts of your choice

Preparation:

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Sift together the flour, baking soda and salt.

In a mixer, cream the butter and sugars until fluffy(and corn syrup if using), 3 - 4 minutes.

Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms.

Fold in the chocolate and nuts. Chill the dough.

Make small balls out of the dough(approx 2 tbsp), then place on the baking sheet and gently flatten them. Place about 2 inches apart

Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes.

Let cool slightly on the baking sheet, then transfer to a baking rack.

Receipe Courtesy: NY Times

Crispy Oatmeal cookies with white chocolate

A change from the regular chewy oatmeal cookies. That's what I searched for and this was the perfect – with a dash of white chocolate bites in it.

Ingredients(Yields 3 dozen medium size cookies):

Unsalted butter      - 1 cup, softened at room temp
Light brown sugar - 1 cup, packed
Sugar                           - 1 cup
Vanilla                        - 1 tsp
Eggs                             - 2
Salt                               - 1 tsp
Baking soda              - 1 tsp
All purpose flour   - 1½ cups
Sweetened flaked coconut - ¾ cup
Old fashioned oats  - 3 cups
White chocolate chips - 1 cup

Preparation:

Preheat oven to 350°.  Line baking sheet with parchment paper. Set aside.

Cream butter and sugar until light and fluffy - approximately 2 minutes. Add in eggs and vanilla and continue mixing until smooth.

Add salt, baking soda and flour and mix until incorporated. Then add in coconut flakes. Mix. Finally mix in oats and white chocolate until evenly combined.

Make balls about 1.5 tbsp and place it on the lined sheet. Lightly press to flatten.  Bake for 12­ - 15 minutes until edges are golden brown.

Allow to cool on wire rack. Store airtight for up to 3 days.

Recipe Courtesy: Cookies and Cups

Pakistani Egg Curry

Ingredients:

Eggs             - 5
Oil                 - 3 tbsp
Onion          - 2 medium size / 3 cup, chopped
Ginger         - 1 inch, finely chopped
Garlic           - 5 cloves, minced
Turmeric    - ½ tsp
Cumin powder - 1 tsp
Red chilly powder - 2 tsp
Tomatoes   - 5 medium / 4 cups chopped
Tomato Ketchup - 1 tbsp
Salt               - to taste
Coriander leaves - 1 - 2 strands

Preparation:

Boil water in a sauce pan. When the water begins to bubble boil, turn the heat to medium-high.  and carefully, using a slotted spoon, add the eggs into the pot.

Set your timer to 10 minutes. After ten minutes, remove pan from stove and replace the water with cold running water. Set aside until the curry is ready.

Heat oil in a pan. Add onions and sauté till a golden brown. Add ginger, garlic, turmeric and cumin powder and continue to sauté for another minute until fragrant. Add the tomatoes,ketchup, salt and red chilly powder. Saute until the tomatoes are really mushy.

Add 1 cup of water and mix. Let it boil and let the gravy reduce to a thick consistency. Stir in-between to avoid sticking to the bottom / splutter.

Peel the eggs and carefully slice each egg into half and place on top of the warm curry base. Garnish with chopped coriander leaves.

 

Courtesy: The spice spoon

Cream Cheese Pound cake

Ingredients:

All-purpose flour  - 2 cups
Baking powder       - 1 ½ tsp
Salt                              - ½ tsp
Cream cheese         - 1 (8 ounce) package, softened
Unsalted butter     - ¾ cup (1 ½ sticks), at room temperature
Granulated sugar  - 1 ½ cups
Orange zest              - 2 tbsp
Eggs                            - 4 large
Vanilla extract       - 2 tsp
Orange juice            - 3 tbsp fresh

Preparation:

Grease and flour a 9 x 5 inch loaf pan. Set aside. Preheat the oven to 325 degrees F, with the rack in the center.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Place the granulated sugar in a big bowl. Add the orange zest. Mix / Rub well to create orange flavored sugar. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese. Scrape down the sides in-between and make sure that they are mixed evenly.

Add the citrus sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Stop the mixer. Scrape down the sides of the bowl.

On medium speed, beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary.

Beat in vanilla extract and orange juice.

Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated.

Spoon batter into prepared pan. Bake for 40 - 50 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean, or with just a few crumbs.

Recipe Courtesy: Joy the baker

Chocolate Cupcakes with Milk chocolate frosting

(Yields - 14 - 16 cupcakes):

Unsweetened natural cocoa powder -- ½ cup (42g)
All-purpose flour -- ¾ cup (95g) , spoon & leveled
Baking soda            -- ½ tsp
Baking powder      -- ¾ tsp
Salt                             --  ¼ tsp
Eggs                           -- 2 large
Granulated sugar -- ½ cup (100g)
Light brown sugar -- ½ cup (100g) packed
Vegetable oil          -- 1/3 cup (80ml)
Vanilla extract      -- 2 tsps
Buttermilk               -- ½ cup (120ml)

Milk Chocolate Frosting:

Unsalted butter           -- 1 cup (230g) , softened to room temperature
Confectioners' sugar  -- 3 ½ cups (420g)
Unsweetened cocoa powder -- ½ cup (45g)
Salt                                    -- ½ tsp
Vanilla extract             -- 2 tsps
Heavy cream                -- 3 Tablespoons (45ml)

Preparation:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.

In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.

In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.

Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined. Make sure that you do not overmix.

               

The batter won't be very thick. Fill the cups only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.

Frosting:

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 minutes.

Turn speed to LOW and slowly add 3 cups of confectioners' sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes.

Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute.

Add the remaining confectioners' sugar if you like to increase the frosting's thickness. Pipe or spread the frosting onto the cooled cupcakes.

Recipe Courtesy: Sally's Baking addiction

Paalaada(Rice crepes) with Chettinad Egg Curry

 

Chettinad Egg Curry

Ingredients (Serves 5 - 6):

For Roasting and Grinding:

Cloves -- 7
Cinnamon -- 3 inch piece
Dry red chilli -- 4
Coriander seeds -- 1 tbsp
Black pepper -- 1 tsp
Cumin seeds -- ½ tsp
Fennel seeds -- 1 tsp
Poppy seeds -- 1 tsp, Or 6 - 8 almonds/cashews
Grated coconut -- ½ cup

For Gravy:

Onion -- 2 medium size, around 3 cups, finely chopped
Tomato -- 2 medium size, around 1½ cups, chopped
Garlic -- 3 cloves
Ginger -- 1 inch piece
Green chillies -- 1 - 2
Turmeric powder -- 1/4 tsp
Salt -- to taste
Coriander leaves -- 2 sprig, for garnishing

Eggs -- 6 nos.
Red chilly powder -- ½ tsp

Oil -- 3 tablespoons
Mustard seeds -- ½ tsp
Fennel seeds -- ½ tsp
Bay leaves -- 1
Curry leaves -- 1 spring

Preparation:

Hard boil egg for 10 - 12 minutes. Once done, remove the shell and prick using a fork. Keep aside.

Meanwhile, dry roast all the ingredients given under "For Roasting and Grinding" except poppy seeds/nuts. On a low flame roast until the coconut is brown in colour. Add the poppy seeds/nuts and turn the flame off. Let it cool to room temperature.
Grind to make a smooth paste by adding required water.

Make a paste of ginger, garlic and green chilly. I prefer using a mortar and pestle for this.

Take a pan and heat oil in it. Add the eggs followed by red chilly powder and required salt. Fry it rolling in the pan, so it gets fried with the masala coating. Drain the eggs from the oil and keep aside.

Add mustard seeds, fennel seeds and bay leaves to the oil(Add more oil if required). Let them splutter.

Add chopped onion with curry leaves. Saute it till the onion is translucent. Add the freshly ground ginger garlic green chilly paste and fry for 1 - 2 minutes.

Add the chopped tomato and cook till the tomato is mashed up. Then add the ground masala and turmeric powder. Mix well.

Once the masala gets cooked well, add 1-2 cups of water. Let it boil in medium flame.

When the gravy becomes thick and the oil oozes out from the gravy, add eggs, mix it well and turn off the flame. You can cut the eggs into half if required. I like it that way so that more masala gets into it.

Garnish with finely chopped coriander leaves.

Reciepe Courtesy: Umas Kitchen

Paalaada - Rice crepes with Egg & Coconut Milk

Ingredients (Serves 4):

Rice -- 1 cup, I used Sona masoori
Eggs - 1
Coconut Milk -- 1 cup, Regular whole milk works well too
Water -- as required
Salt -- to taste

Preparation:

Wash and soak rice for 4 - 6 hours.

Grind it adding the coconut milk / whole milk. Add more water as required. Grind it until it is really smooth.

Add the eggs and blend it well.

Add salt and give a mix. The batter should be of buttermilk consistency. Add more water if required.

Now heat a nonstick pan. Pour a ladleful of batter in it and swirl the pan so it coats on all side of the pan.

This takes only 10 - 20 seconds to cook. Once it is cooked, fold it into triangles.

Serve hot with any spicy gravy. It made a good combo with the chettinad egg curry.

Reciepe Courtesy: Youtube

Quinoa Pulao

Ingredients:

Quinoa                                  --   1 cup, uncooked
Water                                    --   2 cups, to cook quinoa
Cumin Seeds                      --   1 tsp
Onion                                    --   ½ cup finely chopped
Garlic                                    --   2 tsp, crushed
Ginger                                   --   1 tsp crushed
Any vegetables of your choice --    1 cup, chopped into bite size pieces. I used frozen mixed vegetables
Red Pepper                         --   ¼ cup chopped
Garam masala                    --   ½ tsp
Kashmiri Chilly Powder --   ½ tsp. optional
Eggs                                        --   2 , optional
Oil                                            --   2 tbsp
Salt                                          --   as required
Coriander leaves               --   to garnish

Preparation:

Rinse the quinoa thoroughly for 4 - 5 minutes under running water. In a sauce pan, let the water boil. Add required amount of salt. Add the quinoa and let it come to a boil. Reduce the flame to medium low and cook covered until done - the water will be completely absorbed. Fluff it with a fork and set aside.

Heat oil in a wide pan. Add the cumin seeds and let it splutter.Add the chopped onions and crushed ginger and garlic. Saute until the onions are golden brown. Add the chilly powder, if using and saute until the raw smell goes off. Add the chopped vegetables and fry until they are cooked.

If using eggs, beat them with salt.Move the veggies to the side of the pan and pour in the beaten eggs. Scramble it and then mix with the veggies. Sprinkle the garam masala.

Add the cooked quinoa and mix well. Let it remain on the stove for couple of minutes and then switch off. Garnish with chopped coriander leaves.

Semiya Upma

Ingredients(Serves 3 - 4):

Vermicelli / Semiya --   1 cup, roasted - I used Bambino brand
Shallots                         --   2
Ginger                            --   1 tbsp, finely chopped
Green chillies              --   1-2
Mixed Vegetables     --   ½ cup (I used frozen carrot,beans, corn & peas)
Mustard Seeds            --   1 tsp
Urad dal                        --   1 tsp
Hing/Asafoetida        --   a pinch
Red Chillies                  --   2
Curry leaves                --   3 - 4 leaves
Oil                                    --   1 - 2 tbsp
Salt                                  --   as required

Preparation:

Thinly slice the shallots, slit the green chillies, chop the ginger and the vegetables.

I used roasted vermicelli, if using the non-roasted vermicelli, then add 1 tbsp of oil or ghee to the pan and roast the vermicelli on medium heat until it turns golden brown in colour.

In the same pan, add oil and once it is hot, add the mustard seeds and let it splutter. Add hing, urad dal , red chillies and curry leaves and saute until the dal turns light brown.

Now add the shallots, green chillies and ginger and saute until the onions are translucent. Add the chopped vegetables and fry it on a medium flame until half cooked.

Add 2 cups of water (double the amount of vermicelli.Add salt and do a taste check. Let the water come to a bubble boil. Add the roasted semiya and mix well. Close with the lid and let it cook on a medium low flame. Stir occasionally to check the doneness and make sure it doesn't stick to the bottom.

Serve hot.