Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate to one part cream.
Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.
====================================================
IDIYAPPAM
1 cup rice flour
1 1/4 cup water
1 tsp oil
Salt to taste
Roast rice flour until color changes slighty.
Boil water and add in oil and salt. When the water begins to boil add the rice
flour and mix it thoroughly.
Switch off the gas and cover the vessel with a lid for atleast 10 minutes. Once the
dough is warm enough to handle knead into soft dough.
Press out the dough using a noodle maker or idiyappam maker onto a greased plate.
Steam for 10 minutes.
Serve with a curry.
====================================================
VEG KORMA
garlic
ginger
red chillies
black pepper
onion
coconut
peanut
Brown in oil and grind to a fine paste with cumin coriander powder and amchur
powder.
saute veggies in oil add the ground paste.
Add pureed tomatoes.
====================================================
WALNUT GARLIC DRESSING
Toasted walnuts
Grilled garlic
Olive Oil
Salt
Lemon
====================================================
BHAGAT MUTHIYA
Chana Dal(Split Bengal Gram), Soaked and coarsely ground
Corriander seeds
Pepper
Turmeric
Salt
====================================================
SEMOLINA PIZZA
Base
Semolina
Coarsely ground pepper
Sauce
Onion, Tomato, Tomato Sauce, Zucchini centers, Oregano, Salt, Garlic sauce
Toppings of your choice
====================================================
BESAN GATTA
Besan(Gram flour),
Minced Onion
Salt
Curd
Oil
====================================================
MOONG DAL KACHORI
Moong dal (Split green gram)
Pepper
Cumin seeds
Green chillies
Red chili powder
Garam masala
Coriander-Cumin powder
Salt
Oil
Roast Moong dal and pepper. Coarsely grind the dal.
Temper cumin seeds in oil. Add green chillies. Add the dal mixture and the rest of
the masalas.
====================================================
MASALA FOR FRIED FOODS
Cumin seeds
Coriander seeds
Fenugreek seeds
Black pepper
Black salt
Salt
====================================================
MASALA FOR GRAVY
Dried red chillies, soaked
Cumin seeds
Coriander seeds
Fenugreek seeds
Black pepper
Red chili powder
Green cardamom
Cinnamon
Cloves
Salt
====================================================
LEMON RICE WITH A TWIST
Mustard seeds
Urad dal(Split black gram)
Green chillies
Corn kernels
Peas
Rice
Lemon jiuce
Salt to taste
Temper mustard seeds in oil. Add urad dal stir until golden brown.
Add green chillies and immediately add the corn and peas. Once the peas are
partially cooked add in the rice.
Add salt as pepper taste.
Cover and cook until rice is done. Add lemon juice and mix well.
====================================================
PEAR WALNUT SALAD
Dressing
Lemon juice
Mustard sauce
Honey
Salt
Ground black pepper
Salad:
Pears
Toasted walnuts
DIRECTIONS:
Whisk together all the dressing ingredients.
Place fans of pear slices on lettuce. Drizzle the dressing generously over the
salad. Sprinkle with nuts and serve at once.
====================================================
SAUCE FOR GRILLING
Butter
Honey
Mustard
Chili powder
Soy sauce
====================================================
Fulwadi - 2
Coarse Gram Flour/Besan - 200gms
Coriander seeds - 1tsp
Fennel/Saunf - 1tsp
Sesame seeds/White Til - 1tsp
Carom seeds/Ajwain - 1/2tsp
Black Pepper - 1/2tsp
Sugar -2tsp
Salt to taste
Curd/dahi - 3tsp
Oil - 3tsp
Turmeric/Haldi -1/4tsp
Red Chilly powder- 1/2tsp
Method:
1. Mix all the above ingredients well.
2. Add water as required and knead a semi stiff dough.
3. Shape in long elongated size.
4. Deep fry in a medium hot oil.
====================================================
Chili Butter
Butter
Red chili pepper
Coriander leaves
Garlic
Lemon juice
turmeric for color
====================================================
CHETTINADU THENKUZHAL MURUKKU
750 grams Raw Rice or Idiyappam Rice Flour 6Cups
300 grams Urad dal 2 Cups 1/4
1.5 tablespoon salt
4-5 tablespoon ghee
Water to mix
Oil for deep frying (sunflower oil, canola or refined peanut oil)
Soak the raw rice in water for one hour. After soaking for an hour, drain the water
completely and dry the rice on a cloth for 3-4 hours. The rice needs to dry in
shade only. Not under the sun. Once the rice is dried, grind to a fine powder.
Usually the rice is ground to a fine powder by giving it in a rice mill. If
grinding at home, grind in very small quantities in a mixie until its really
smooth. Once the powder is ready, sieve and set aside.
Dry roast the urad dal in very low flame until the dal starts to smell aromatic. Do
not let the dal brown. Remove off heat and allow it to cool. Once the dal is cool,
grind in a mixie to a very smooth powder. Once the powder is ready, sieve and set
aside.
Mix in the rice powder, dal powder and salt. Add the ghee and water and mix into a
pliable soft dough. Make little logs to fill the murukku press.
Heat oil in a pan in medium flame until hot and press the murukkus from the murukku
press directly in oil. Soundaram Aachi says, that�s the secret to getting crispy
light murukkus.
Remove once the bubbles in oil settle down and store in an air tight container for
upto 2 weeks. My murukku was in all shapes and sizes but tasted great.
NOTES
Troubleshooting while murukku making - what can go wrong and how to rectify
If the murukku is cracking on the sides when pressed, add in a little more water to
the dough and mix well.
If the murukku is hard to bite after fried, add in a tablespoon or two of ghee to
the dough and mix well.
By any chance the dough becomes too soft, add in a little bit of rice flour and mix
well.
====================================================
Ribbon Pakoda
RICE FLOUR 2 CUPS
BESAN( BENGAL GRAM FLOUR) 1 CUP
RED CHILLI POWDER 2 TSP
SALT AS NEEDED
ASAFOETIDA 2 PINCHES
SESAME SEEDS |ELLU 1 TSP
MELTED BUTTER + HOT OIL 2 TSP + 2 TBLSP
OIL FOR DEEP FRYING
METHOD:
In a wide bowl, add the rice flour and gram flour .
Add in the redchilli powder, salt, sesame seeds,butter and asafoetida.
Mix this into a soft dough using water.
Heat oil for deep frying in a kadai.
Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a
round layer in hot oil.
====================================================
No-Bake Granola Bars
Makes: 12
Ingredients
225g (2cups) porridge oats
70g (1/2 cup) pumpkin seeds (pepitas)
40g (1/4 cup) golden linseeds
60g (2 cups) puffed brown rice cereal
75g (1/2 cup) whole raw almonds
40g (1/4 cup) chia seeds
70g (1/2 cup) dried cranberries
85g (1/2 cup) chopped dried apricots
30g (1/4 cup) goji berries
100g (3.5oz) coconut oil (or butter)
100g (3.5oz) light brown soft sugar
150g (5.3oz) runny honey
� tsp salt
1 tsp cinnamon
75g (2.65oz) dark chocolate, chopped
Instructions
Preheat the oven to 180C/350F/gas mark 4. Spread the oats, pumpkin seeds and golden
linseeds out in a roasting tray and toast them in the oven for 8-10 minutes until
just starting to turn golden and fragrant. Remove from the oven and set aside to
cool.
Line a 26cm/10in square tin with baking parchment, leaving some overhanging on
either side.
Tip the cooled oats and seeds into a large bowl along with the puffed rice cereal,
almonds, chia seeds, dried cranberries, apricots and goji berries, mix everything
together.
Place the coconut oil, sugar and honey in a pan, heat gently until the sugar has
dissolved then bring up to the boil and allow to bubble for a minute. Remove from
the heat and stir in the cinnamon and salt then pour over the oat mixture, stir
until everything is well combined. Allow to cool for 10 minutes or so until the
mixture is no more than barely warm, then stir through the chopped chocolate.
Tip the mixture into the prepared tin, spread it out into an even layer then pack
it down very firmly; use the base of a glass to help you to press it down. Place
the tin in the fridge to chill for about an hour until completely cold.
Use the overhanging parchment to lift the slab out of the tin then cut it into
twelve slices using a very sharp serrated knife (slice it into quarters the cut
each quarter into three strips.). Wrap each bar individually in clingfilm and store
at room temperature for up to a couple of weeks, or in the fridge for up to a
month.
====================================================
Sweet and salty crunchy nut bars
200 gr dark chocolate
100 gr milk chocolate
125 gr butter
3 tablespoons golden syrup
250 gr salted peanuts
4 x 40 gr Crunchie bars
1 foil tray, approximately 30 x 20 x 5 cm
In a saucepan, break up the chocolates into pieces and add the butter and golden
syrup. Melt gently under low heat.
Tip the peanuts into a bowl and crush the Crunchie bars, letting the rubble falls
into the nuts.
Take the melted chocolate mixture off the heat and stir in the peanuts and crushed
Crunchie bars, then tip straight to the foil tray. Smooth the top of the mixture
and put it in the fridge for about four hours before cutting into slices as
desired.
====================================================
AVOCADO SHELLS
Avocados
Onion
Tomato
Red chilli powder
Lemon
Salt
Pepper
Olive oil
Cheese
Scoop the avocado pulp. Make guacamole.
Add the gaucamole in the avocado shells
Top with cheese and a tomato slice in the center. Bake
====================================================
TART CRUST
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1 vanilla bean, halved, seeds scraped, bean reserved
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour
Heat the oven to 350�F and arrange a rack in the middle.
Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until
evenly incorporated. Add flour and stir until just combined and a soft dough forms.
Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using
a measuring cup or your fingers, evenly press the dough into the bottom and up the
sides of the pan (flour the cup occasionally to prevent sticking).
Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30
minutes. Once chilled, prick it all over with a fork and bake until golden brown,
about 20 to 25 minutes.
Remove from the oven and cool completely on a wire rack.
====================================================
TZATZIKI
150ml (5fl oz) Greek yoghurt
3 tablespoons mint, roughly chopped
1/2 cucumber, cut into rough 1-2cm dice
1 garlic clove, peeled and crushed
Juice and finely grated zest of 1/2 lemon
Salt and freshly ground black pepper
====================================================
Guacamole
Serves 4-5
1 ripe Florida avocado (or 2 Hass avocadoes)
� small red onion (or 2 green onions)
1 clove of garlic
Juice of half a lemon
Generous pinch of salt
Dash of chipotle powder (optional)
10-15 Cilantro leaves (plus a couple more for garnish)
Start by slicing avocados in half, working around the seed, using a sharp knife.
Discard seed. Place one half in the palm of your hand and cut into cubes. With a
spoon separate the avocado from its skin and place into a bowl. Repeat until the
entire avocado has been cubed. Mince onion and garlic. Using a fork, smash avocado
smooth, leaving some chunks for texture. Add minced onions and garlic, lemon juice,
salt and chopped cilantro. Mix until well incorporated. Taste for seasoning, and
garnish with several cilantro leaves. Serve immediately with tortilla chips, atop
toast, or tacos.
====================================================
Rice Balls
Cooked rice
Garlic
Chopped spring onion
Chili powder
Oil
Opt. 1
Crushed Peanuts
Sesame seeds
Corriander leaves
Opt. 2
Spinach
Corn
Carrots
====================================================
EGGLESS CAKE
TIP: Replace 3 tbsp of flour with corn flour
1 cup all purpose flour/maida
1 tsp baking powder
a pinch of salt
� cup milk
� cup melted butter or oil
� cup organic unrefined cane sugar or regular sugar - add as required * check notes
4 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
1 tbsp apple cider vinegar or white vinegar (substitute is 1 tbsp lime juice)
� tsp baking soda
1 tsp vanilla extract or vanilla powder or half of a vanilla bean, scraped
first sift the all purposed flour/maida with the baking powder and a pinch of salt
in a mixing bowl or pan.
just keep everything ready as you have to be quick enough to mix the batter.
preheat the oven to 180 degrees C.
grease a 6 or 7 inches pan with butter or oil.
you can also line the pan with butter paper and then grease the butter paper with
oil or butter.
now take some butter and melt it in a small pan or microwave.
you need to get about � cup of melted butter.
just melt the butter. no need to heat it.
when the butter is still warm or a bit hot, add the sugar to the melted butter.
stir and mix well.
keep aside.
now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water
till smooth.
add 1 tbsp vinegar.
then add the baking soda and stir.
pour the butter+sugar mixture, � cup water and the frothing yogurt+vinegar+baking
soda into the sieved flour.
add vanilla extract.
be quick enough to fold and make a lump free batter.
don't over do the folding.
pour the batter in the greased baking pan.
shake and tap the sides of the pan so that air bubbles are released.
place the pan in the preheated oven in the center rack.
keep the heating in both the bottom and top elements of the oven on.
bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the
cake comes out clean.
if the vanilla cake browns too quickly on the top, then cover the top with an
aluminium foil or butter paper.
once done let the vanilla cake stand at room temperature for 7-8 minutes.
then with the help of oven mitts, gently remove the vanilla cake on a wired tray or
rack.
once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use
the vanilla cake to make pastries or gateau.
====================================================
SPICY BLACK BEAN BURGER PATTY
Black bean
Corn
Onion
Jalapenos
Red bell pepper
Salt
Black pepper
Red chili powder
Garlic paste
Oats powder
Breadcrumbs
====================================================
POTATO PEAS BURGER PATTY
Potato
Peas
Carrot
Salt
Black pepper
Red chili powder
Garlic paste
Oats powder
Breadcrumbs
====================================================
VEGGIE FINGERS
Semolina
Potato boiled & mashed
Peas, carrots, corn
chilli finely chopped
ginger garlic paste
chaat masala
cumin powder
pepper crushed
salt
oil for deep frying
firstly, in a large mixing bowl combine all ingredients to form a dough and let it
rest for a while.
now take a small ball sized dough making sure to grease hand with oil to prevent
from sticking.
make a cylindrical shape to a finger length.
roll in corn flour to get extra crispiness.
deep fry in hot oil or bake at 180-degree celsius for 20 minutes.
stir occasionally, keeping the flame on medium.
fry till the potato fingers turn crispy and golden brown.
drain over a kitchen towel to absorb excess oil.
finally, serve crispy potato fingers with tomato sauce.
====================================================
BREAD
1 cups all-purpose flour (or bread flour)
1 Tablespoons vegetable oil (or butter) or use extra-light olive oil
1/2 teaspoon salt
1/2 cup milk
1 Tablespoons sugar
1 teaspoons instant yeast
Bake at 200C for 18-20 mins or until done
====================================================
PEANUT CHUTNEY
250gm peanuts
7-8 garlic
1 tsp roasted cumin seeds
Salt, Red chilli powder to taste
Roast peanuts. Add all ingredients in a dry grinder and pulse until desired
texture.
====================================================
COFFEE AND CREAM AGAR AGAR JELLY
For coffee jelly
1 Cup water
1 tsp Agar Agar powder
2.5 tbsp sugar
1-2 tsp coffee powder
For cream jelly
1/4 Cup water
3/4 Cup milk + cream
1 tsp Agar Agar powder
2.5 tbsp sugar
Mix Agar Agar powder in 1/2 cup of water and then let the liquid simmer until the
powder is dissolved thoroughly.
Meanwhile add coffee powder to the remaining 1/2 cup water.
Once the jelly is dissolved add sugar and coffee + water mix.
Let the mix simmer and then transfer to a hot bath.
Mix Agar Agar powder in 1/4 cup of water and then let the liquid simmer until the
powder is dissolved thoroughly.
Once the jelly is dissolved add sugar and milk and cream mix.
Let the mix simmer and then transfer to a hot bath.
Take a mold or a cup and pour in some coffee liquid.
Once it is almost set pour some cream liquid mix.
Pour in alternate liquid in layers.
Make sure that both, coffee and milk+cream mix, stays hot until the process is
complete.
Chill in the fridge for atleast 3 - 4 hours.
====================================================
PUFF PASTRY DOUGH
1 cup plain flour
1 tsp salt
1/3 cup cold water
100 gm unsalted butter
1 tsp plain flour
Take flour and salt in a bowl. Mix thoroughly.
Add cold water 4 - 5 tsp at a time and fluff the flour to incorporate with the
water.
When the dough almost comes together, shape it into a rectangle and wrap it in a
plastic sheet or cling wrap.
Put the dough in the frudge for at least 20 minutes.
While the dough is in the fridge, sprinkle 1 tsp flour on the butter (should be
cold but not too hard) and wrap in a clean plastic sheet.
Mix the butter and the flour so that both are fully incorporated. Make sure that
the butter does not become too soft.
Flatten the butter using a rolling pin to about 1/2 inch thickness.
Keep the butter wrapped up in the fridge till it is firm, just so that when the
next step is to be done the dough and butter should be of the same firmness.
After 30 minutes, take the dough out of the fridge. Roll out the dough to about 1/2
inch thickness.
Place the butter in the center of the rolled dough. Fold the sides onto the butter.
Roll the dough and then fold the dough, 1/3 from the two sides. Turn 90 degrees and
repeat the same.
Refridgerate the dough (wrapped in plastic sheet) for at least 20 minutes.
Again repeat the above step 2 times.
Once done, the dough needs to be stored for 7-8 hours or overnight before baking.
**** Preheat oven at 200C (10 min). Bake at 200C for 15-20 min or until the pastry
is crisp and almost brown.
