Kallappam Recipe in Malayalam | vellayappam Recipe

Kallappam

Ingredients

• raw rice - 1 cup
• grated coconut - 3/4 cup
• yeast 1/4 tsp
• sugar -2tbs
• cumin - 1/2tsp
• garlic -1clove
• shallots - 3-4
• salt as needed

 Method

• wash and soak the rice for minimum four hours
• grind the soaked rice into a coarse paste, first
• take 2.5tbs of coarsely ground rice into a sauce pan to make rice cream [kappi kachiyatu]
• add 3/4cup of water into this and cook on medium flame until thick, stirring continuously
• when it is ready, turn off the flame and allow it to cool
• meanwhile dissolve the yeast in a few water along with 1/2tsp sugar
• now grind the 'coarsely ground rice' into a fine paste
• pour this into a vessel
• further grind cumin,shallots and half amount of coconut along with yeast dissolved water
• now add sugar, cool rice cream [kappi kachiyathu] and remaining coconut into the mixer jar
• grind them for a few seconds and add into the ground rice
• mix very well 
• add more water if necessary;do not make the batter too thin or too thick
• cover it and keep it in a warm place for fermentation
•  fermentation time varies depending on the weather condition; for me it took four hours
• add needed salt into the fermented batter and mix well
• pour a ladleful of batter into a medium hot pan
• do not spread the batter
• when holes appear on top cover it and cook for a while
• flip it when the bottom is golden in colour 
• remove from pan when both sides are cooked
• repeat the same with the remaining batter
• serve the soft and delicious appam along with your favourite curry

Note

• I used idli rice for this recipe
• use good quality yeast
• instead of water, you can use coconut water to grind the rice

Easy Christmas Fruit Cake | Plum cake

Easy Christmas Fruit Cake

Ingredients

 for cake batter

• flour -180g (1+1/2 cup)
• baking powder - 1tsp
• salt - 1/4 tsp
• butter (softened) - 180g (3/4cup)
• eggs - 3
• brown sugar -  180g(1 +1/4 cup)
• orange juice - 2 tbs
• vanilla essence - 1tsp

 fruit mix

• cashews chopped - 1/4 cup
• dates chopped - 6 no
• cherry -1/4 cup
• raisins - 1/4 cup
• candied peel - 1/ 3 cup
• tutty fruity - 1/ 3 cup
• ground spices -1tsp  (1small piece of  cinnamon, 1 cardamom, 1 cloves, a small piece of nutmeg) 

  Method

 step 1 : prepare cake tin

• butter an eight inch round pan
• line ith butter paper 
• dust with flour and remove the excess flour
• note that baking time varies depending on pan size; when you use small size pan , the baking time increases.

step 2 : prepare fruit mix

• add the fruits into a bowl
• mix in the spice powder
• you can use fruits and nuts of your choice; when the quantity of fruit mix increases, baking time also increases

   step 3 : prepare cake batter

• in a mixing bowl cream together butter and sugar until light and creamy
• beat in 3 eggs one at a time
• add in vanilla essence and mix well
• mix together flour, baking powder and salt; sift into the butter mixture in batches
• use a spatula for folding
• fold in gently; over mixing results in tough cake
• add in the fruit mix into the batter and combine well
• pour orange uice and combine well; note that do not overwork the batter
• transfer the batter into the cake tin; spread evenly; tap out any air bubbles trapped.

 step 4 : baking

• bake in a preheated oven at 165 degree for 1 hours or when a toothpick inserted at the centre of the cake comes out clean
• if you bake this in high temperature, the outside will become brown and the inside will remain uncooked.
• when it is done allow the cake to cool completely in the pan[it may take two hours]
• then cut it and serve!

Japanese Cotton Soft Sponge Cake Recipe

Cotton Soft Sponge Cake

 Ingredients :

• maida/all purpose flour - 1/2 cup [60g]
• corn flour -2tbs[20g]
• sugar - 5 tbs [90g]
• eggs - 4
• milk -3tbs
• veg.oil -3tbs
• lemon juice -  1 tsp
• vanilla essence - 2 tsp
• a pinch of salt

 Method

 Prepare tin

• line a 6 inch cake tin with baking paper and keep aside

 Prepare batter

• mix together maida and corn flour and set aside
• separate egg yolk from the white
• into the egg yolks add 3tbs sugar, milk,oil and vanilla essence
• mix well
• sift in the maida - corn flour mix in three batches
• combine well and set aside
• beat the egg white for a minute
• add lemon juice, salt and remaining sugar in batches
• beat till stiff peak forms
• mix this with the yolk mixture gently
• pour this batter into the prepared tin and tap 3-4 times

 Baking

• place this in a large tin 
• pour hot water into the large tin 
• bake this in a preheat oven at 155 degree Celsius for 90minutes
• after  90minutes turn off the oven and let the cake sit in the oven for 5 minutes more; a sudden varation in temperture can cause a considerable shrinkage in size
• take the cake from the oven after 5 minutes
• remove the cake immediately from the tin and allow this to cool completely
• cut, serve and enjoy

 Note

• I used cold eggs for this recipe
• no need to grease the cake tin
• fold the egg whites [meringue] very gently into the batter;the air bubbles formed in the meringue is the rising agents of this cake,so make sure that they are undistrubed when you mix with  the batter
• use clean and dry bowl and beaters to whip the egg white;if there is a tiny bit of yolk or fat in the whites the won't froth prpoerly
• water bath is very important for this cake;it will maintain a steady temperature and also will protect the cake from craks on top
• baking time may vary depending on the oven

Palappam Recipe

Palappam Recipe

 Ingredients:

• roasted rice flour - one cup
• milk powder - two tablespoon
• sugar - one and half table spoon
• salt - one fourth tsp
• active dry yeast -one fourth tsp
• water as needed

 Method:

• take one tbs flour into a saucepan and add three fourth cup of water
• cook this on medium flame, stirring continuously , until thickened
• let this cool
• add yeast and one teaspoon sugar into half cup of luke warm water and set aside until frothy
• add flour,sugar,salt, milk powder, activated yeast and warm rice cream into a mixing bowl
• add warm water little by little and make a loose batter
• add this into the mixer jar and run for about thirty seconds
• pour this batter into a big vessel
• keep this in a warm place for three hours for fermentation
• heat up palappachatti 
• pour a ladleful of batter into the appachatti
• twist around the pan to spread the batter in circular shape
• cover and cook until edges leave the pan
• serve the appam with your favourite curry

 Notes

• you can use milk instead of milk powder
• the batter should have a loose consistency
• the fermentation time may vary depending on the weather

Super Easy Orange Sponge Cake Recipe

Orange Cake

 Ingredients :

• orange - 1
• all purpose flour/maida - 1cup[140g]
• eggs -4 
• sugar -1/2 cup [112g]
• veg.oil - 1/4 cup
• vanilla extract - 1tsp
• a pinch of salt
• baking powder - 1tsp

 Method

• preheat oven at 160 degree Celsius
• to bake this on stove top, add some salt in a heavy bottomed vessel;place a ring inside;preheat this on medium flame 
• grease a 7inch square tin or an 8 inch round tin and line with butter paper
• grate the outer orange part of the orange
• squeeze out the orange juice[1/4 cup]
• beat together eggs and sugar for 5 - 6 minutes,until pale and fluffy
• sift in flour, baking powder and salt in parts to the egg mix and fold in gently
• add oil, orange juice [ 1/4 cup ]and vanilla extract and combine well
• pour this batter into the prepared tin
• bake this at 160 degree Celsius for 35 to 45 minutes or a toothpick inserted at the centre of the cake comes out clean
• on stove top bake this on low - medium flame for 35 to 45 minutes or a toothpick inserted at the centre of the cake comes out clean
• cut the cake when it is completely cool

 Notes

• wash the orange before grating the zest

Parippu Vada Recipe Kerala Style

Parippu Vada

 Ingrdients:

• peas dal/muttar dal/vada parippu - 1.5 cups[300g]
• onion - 1
• shallots - 5
• ginger - 1 big piece
• green chillies - 4 - 5
• curry leaves
• dried red chillies - 3
• salt as needed
• hinge - 1/2 tsp
• fennel seeds - 1tsp
• chilly powder - 1 tsp

 Method

• wash and soak the dal in water for minimum four hours
• drain well 
• keep aside two table spoons of soaked dal
• crush the remaining dal into a coarse paste, without adding water
• add the dal which had been kept aside into the ground dal
• chop onion, chillies,ginger,shallots and curry leaves
• add these into the crushed dal
• add salt,hinge,fennel seeds and chilly powder
• mix everything very well
• make lemon sized balls from this mix
• flatten them with your palms
• deep fry in hot oil until brown
• serve them hot with tea or coffee

 Note

• you can use kadala parippu/chana dal instead of peas dal

Crispy Murukku Recipe | Instant Chakli Recipe

 

Crispy Murukku Recipe

 Ingredients:

• roasted rice flour - 1 cup 
• besan - 1/2 cup
• cumin seeds - 1 tsp
• sesame seeds - 1 tsp
• chilli powder - 1/2 tsp
• salt -  1 tsp
• oil -  1 tbs

 Method

• add all the ingredients into a mixing bowl and combine very well
• add water little by little and knead into a soft dough
• grease the murukku maker
• fill the dough in the murukku maker
• press dough into spirals on to a greased plate
• put them into the hot oil with the help of a spatula
• fry them on a medium heat until golden crisp
• drain and let them cool
• store in an airtight container 

 Notes

• sift the flour to avoid lumps
• add water little by little to make the dough; too much moisture in the dough make the murukku oily
• always fry them on medium heat
• if the oil is not hot enough murukku will absorb  more oil

Mysore Pak Recipe | How To Make Perfect Mysore Pak Easily At Home

Perfect Homemade Mysore Pak

Ingredients :

• besan -1.5 cups [150g]
• sugar - 1.5 cups[340g]
• ghee - 1.25 cups 
• oil - 3/4 cup

 Method

  Prepare tin

• grease a small tin, preferably square shaped tin,with ghee or oil and set aside
• I have used a square tin with the size of 5x5x2 inches

 Sieve the flour

• sieve the besan to make it lump free
• divide it into three portions and set aside

 Heat up ghee and oil

• pour ghee and oil into a heavy bottomed vessel and heat it up
• when it is hot enough reduce the flame to low before it start to smoke
• keep this mix consistently hot till the end of the process

 Prepare sugar syrup

• add the sugar into a heavy bottomed wide pan
• add 3/4 cup of water into it
• stir this on high heat until the sugar dissolves
• then boil this on medium heat until the syrup reaches one string consistency

  Mix besan with sugar syrup

• add 1/3 portion of besan into the bubbling sugar syrup and stir well until blend well
• it is better use a whisk at this stage to get rid of lumps
• then add the next 1/3 of besan and stir well
• finally add the remaining flour and stir well
• cook this for one minute on medium heat

 Add hot ghee - oil mix into the sugar - besan mix

• make sugar the ghee - oil mix is really hot 
• add one ladle full of hot ghee into this pan and stir very well until all the ghee has been absorbed
• again add the ghee and stir very well
• repeat adding ghee and stirring until the ghee is absorbed every time
• when you finish half portion of ghee - oil mix be very careful to add the next time
• if you add a lot of ghee, the mix will leave out the excess
• when the mysore pak is about to finish, the mix will become light with lot of pores
• this will happen within seconds and immediately turn off the flame
• transfer this into the prepared tin
• level top lightly; do not press more to keep the air holes intact
• after ten minutes cut this into one inch sized squares
• allow this to cool for 40 minutes and then remove from pan 
• enjoy the perfect homemade mysore pak

 Notes

• about1.5 cups of ghee-oil mix has been used for this recipe
• if you are using non-stick pan, you may need less amount of ghee  
• after adding half of the ghee-oil mix, be very cautious, because at any time the besan mix may stop absorbing ghee and start releasing it
• when the mix begin to release ghee, and becomes airy immediately turn off the flame and transfer into the prepared tin;
• if you transfer it before exact time, the mysore pak will not have porous texture;on the other hand if you continue cooking after this point, the mysore pak will become rock hard
• since started adding the hot ghee-oil, for me it took eight minutes to finish the process;keep in mind that the timing may vary depending on the intensity of the flame,  the type of vessel you use etc.

Perfect Laddu Recipe | How To Make Perfect Ladoo Easily At Home

Perfect Boondi Laddu Recipe

 Ingredients

• besan - 2 cups [250g]
• sugar - 1.5 cups [340g]
• baking soda - a pinch
• salt - a pinch
• turmeric powder - 1/2tsp
• water for batter -1.25 cups[375ml]
• water for sugar syrup - 1/2 cup [125m]
• cashews and raisins as needed [optional]
• ghee - 2 tsp
• cardamom powder - 1/2 tsp
• oil for frying boondi 

 Method

  step 1 : prepare boondi

• mix together besan, salt, baking soda,and turmeric powder and sift into a bowl
• add water gradually and make a loose batter without any lumps
• heat up oil in a deep frying pan 
• when the oil is hot enough, drop the batter through a perforated ladle
• do not over fry them; drain them immediately  
• before adding the next batch of batter,clean and wipe the ladle
• keep the fried boondi aside

 step  2 : prepare sugar syrup

• add sugar and water in a heavy bottomed vessel
• turn on the flame and let the sugar dissolve, stirring continuously
• when the syrup reach gathering consistency, add the fried boondi and mix well
• add cardamom powder
• cook the boondi in syrup for about two minutes
• turn off the flame and add cashews ,raisins and ghee and mix well
• let the mix cool for 10 minutes

 step 3 : shaping

• shape them into laddu of desired size
• serve them after four hours

Koottukari Recipe | Onam Sadya Recipes

Koottu Curry Recipe

 Ingredients :

• bengal gram [kadala] - 1/2 cup [100g]
• raw banana [nenthrakkaya] - 300g
• yam [chena]  - 300g
• chilly powder - 1 tsp
• turmeric powder - 1/2 tsp
• cumin seeds [jeerakam] - 1 tsp
• grated coconut - 1.5 cups
• pepper powder - 2 tsp
• jaggery - 2tbs
• coconut oil

 Method

• soak kadala overnight and cook in a pressure cooker until soft with enough water and salt
• peel and chop banana and yam into cubes
• transfer them into a clay pot
• add chilly power, turmeric, pepper,curry leaves, salt and enough water and cook until soft 
• mix cooked kadala with cooked veggies
• prepare coconut paste by grinding 1/2 cup coconut, cumin seeds, turmeric powder and a little water
• add the coconut paste and 1/4 cup water into the cooked veggies
• cook this for 3 - 4 minutes
• add jaggery and mix well
• drizzle 1 tbs coconut oil and turn off the flame
• heat up 1 tbs oil in a pan
• crackle 1 tsp mustard seeds and fry curry leaves and 2 - 3 red chillies
• add rest of the grated coconut and roast until golden
• combine this well with the curry and delicious koottu curry is ready to serve 

The Best Donuts Recipe Ever | Vanilla Custard Cream Filled Doughnuts

Cream Donut Recipe

 Ingredients :

 For Donut

• all purpose flour - 2 cups [300 g]
• luke warm milk - 1/2 cup [120 ml]
• active dried yeast - 1/2 tsp
• sugar - 3 tbs [60 g]
• butter - 3 tbs [30 g]
• egg - 1
• salt - 1/2 tsp

  For Pastry Cream

• milk - 250 ml
• sugar - 2 tbs [40 g]
• egg yolks - 3
• corn flour - 2 tbs [20g]
• pinch of salt
• vanilla extract - 1 tsp
• condensed milk - 20 ml
• butter - 2tbs [20 g]

 Method

  Making Donut

• add yeast and 1 tbs sugar into the milk and set aside until frothy
• add the activated yeast and rest of the ingredients into a bowl and mix well
• knead this for 15 minutes, until smooth
• place the smooth dough into a greased bowl and cover it
• keep this in a warm place until double in size
• roll the dough into 1/2 inch thickness
• cut into circles using a cookie cutter
• place them in a tray and let them sit for 30 minutes
• then deep fry them until golden

  Making Pastry Cream

• heat up the milk until bubbles appear on sides
• combine egg yolks and sugar very well
• add corn flour and salt and mix well
• add add vanilla
• pour the hot milk into this mixture little by little
• pour this mix back into the sauce pan
• cook this on low heat until thickened, stirring continuously
• transfer this into a bowl
• cover and press lightly with a plastic wrap
• let it cool down completely

  Filling

• fill the cool cream in a piping bag
• make hole on the donut using a knife
• pipe the cream into the donuts and serve

Unakka Chemmeen Fry Recipe

Unakka Chemmeen Fry| Dried Prawns Fry

 Ingredients:

• dried prawns/ unakkachemmeen - 100g
• shallots / kunjulli - 100g
• chilly flakes - 10g
• curry leaves 
• salt and oil as needed

Method:

• clean the prawns
• heat up oil in a frying pan
• add the prawns and fry on medium flame until 80% is done
• now add chopped shallots, curry leaves and salt
• continue frying until the onions are golden and the prawns and curryleaves are crispy 
• turn off the flame and tasty dried prawns fry is ready
• serve with rice

Mutta Pottichu Ozhichu Curry

Easy Egg Curry

Ingredients :

• eggs - 3
• shallots - 10 - 12
• pepper powder - 2 tsp
• garam masala - 1/2 tsp
• turmeric powder - 1/2 tsp
• curry leaves

 Method

• heat up 1 tbs oil in a pan
• saute onion and curry leaves with some salt until the onions are golden
• add in pepper powder, garam masala and turmeric powder and saute for a few seconds
• now add in 200 ml of water and adequate salt
• bring the mix to a boil
• now crack the eggs into the mix carefully
• you can sprinkle some pepper powder or garam masala on the top of each eggs
• now cover it and cook on medium flame for 30 seconds 
• turn off the flame and keep it covered for 1 minute more
• easy and tasty egg curry is ready to serve

 Note

• do not over cook the eggs as they will become hard on prolonged cooking.

Padavalanga Theeyal Recipe Kerala Style

Padavalanga Theeyal

 Ingredients :

•   padavalanga/snake gourd - 1 medium
•   small onion  - 10 - 12
• curry leaves - 1 spring
•   green chilly - 2 - 3
•   turmeric powder - 1/2 tsp
•   salt as needed
•   pepper powder - 1/2 tsp
•   tamarind - a gooseberry size [15g]

  for masala :-

•   grated coconut - 1 cup [140g ]
• shallots - 2 - 3
• curry leaves - 2 springs
• coriander powder - 21/2 tbs [20g]
•  chilly powder - 2 tbs [15g]
• turmeric powder - 1/2 tsp
•  fenugreek power - a pinch
• asafoetida powder - 1/4 tsp

  for tempering

•   coconut oil - 2 tsp
•   mustard seeds - 1/2 tsp
•   red chilly - 2
•   curry leaves - 1 spring

 Method

  step 1 : preparing masala

• heat up 1 tsp coconut oil in a pan
• add in coconut and roast till golden
• switch off flame and add coriander powder,chilly powder, turmeric powder, fenugreek powder and asafoetida respectively
• allow it cool completely and then grind into fine powder without adding water

  step 2 : preparing curry

• wash and peel thw sanake gourd
• cut and remove the seeds
• slice into one inch size pieces
• add in snake gourd, small onion, green chillies, curry leaves,turmeric powder, pepper powder and salt
• saute for 1 minute
• then cover the pot and cook until the veggies are tender
• add tamarind juice and boil for 1 minute
• add in enough water; curry will get thickened as it sit, so add in water accordingly
• add jaggery powder
• bring to a good boil and then switch off the flame

  step 3 : tempering

• heat up 1 tsp coconut oil
• crack mustard
• add chilly and curry leaves
• pour it over the curry
• then cover it for 5 minutes 
• mix well 
• delicious curry is ready to serve
• serve with rice

Neyyappam Recipe Kerala Style

Neyyappam

 Ingredients :

• raw rice - 1 cup [230g]
• jaggery - 175g
• wheat flour - 3 tbs
• cumin - 1tsp
• cardamom pods - 4 - 5
• sesame seeds - 1 tbs
• a pinch of salt
• ghee - 1 tbs

Method

• soak the rice overnight
• crush jaggery and melt them along with 1/2 cup water
• strain the jaggery syrup and allow it to cool
• when the syrup is cool, grind the rice by adding the jaggery syrup little by little
• do not make it too fine, grind the rice coarsely
• add wheat flour and mix well
• add cumin, cardamom power, ghee and sesame seeds into the ground mixture
• the consistency must be of dosa batter
• allow it to ferment for 8 hours
• after 8 hours the batter may have thickened slightly
• the consistency has to be between idli batter and dosa batter
• heat up coconut oil in a deep frying pan
• when the oil is hot enough pour a ladleful of batter and fry on low - medium flame until golden brown, turning in between
• each time stir well  and then take batter for making neyyappam 

 Note

• the batter consistency and heat of oil are the key factors for perfect neyyappm

The Best Fudgy Brownies Ever

Fudgy Brownie

 Ingredients :

• dark chocolate - 200g [I used 75%]
• unsalted butter - 100g [1/2cup]
• granulated sugar - 1 cup [225g]
• brown sugar - 1/4 cup [50g]
• eggs - 3
• vanilla essence - 1/2 tsp
• all purpose flour - 3/4 cup[95g]
• cocoa powder - 1/4 cup [25g]
• salt- 1/4 tsp 

 Method:

• cut chocolate into small chunks and add into a heat proof bowl
• add butter into it
• boil some water in a sauce pan and put the bowl with chocolate over it
• stir on low - medium heat until they melt completely
• remove from fire and allow it to cool
• add both granulated sugar and brown sugar into and mix well
• add the eggs one at a time;mix well after each addition
• add vanilla essence and mix well
• sift flour,cocoa powder and salt into the mix and fold in gently
• pour this batter into a cake tin line with parchment paper[I used 7x7 inch square pan]
• bake this in a preheated oven at 180 degree Celsius for 35 - 40 minutes
• once it is done remove from oven and let it cool
• cut this and serve 

Avial Recipe Kerala Style | Aviyal Recipe

Aviyal

 Aviyal is our traditional recipe made from mixed vegetables.You can include or exclude the vegetables depending on your personal preference.

 Ingredients:

• drumsticks - 2
• carrot - 2
• long beans - a handful
• raw banana - 2 ; If using plantain use 1
• cucumber - 1/2 of one
• potato - 1
• yam - a small piece
• curd -  2.5 tbs, adjust according to sourness
• turmeric powder - 1/2 tsp
• red chilly powder - 1/2 tsp
• curry leaves - 2 springs
• salt and coconut oil as needed

 for grinding

• grated coconut - 1 cup
• cumin - 1/2 tsp
• shallots - 5 - 6
• garlic clove - 1
• green chilly - 5 or as needed
• turmeric powder - 1/2 tsp

 Method

• cut the washed and peeled vegetables into lengthwise
• put them in a cooking vessel
• add turmeric powder, chilly powder, salt, 1 tbs coconut oil and curry leaves
• mix well and cook them covered until tender
• stir them in between to prevent burning
• sprinkle some water if needed
• do not overcook the veggies
• crush the ingredients mentioned under 'for grinding' into a coarse paste
• add the ground mix into the cooked veggies
• cook them covered for another two minutes
• then mix well
• add curd and combine well
• turn off the heat
• finally add 2 tbs coconut oil and some fresh curry leaves and cover the vessel for ten minutes
• then stir again 
• healthy and delicious aviyal is ready to serve

Pink Palada Payasam Recipe

Palada Payasam

 Ingredients

• ready made rice palada - 1/2 cup / 80g
• sugar - 1/2 cup/120g
• full fat milk - 1 litre
• unsalted butter - 1tbs

 Method

• add milk and sugar into a clean pressure cooker
• use a big cooker, I used that of 5 litres
• close the lid and put the weight once the steam begin to come through the stem vent
• cook on low flame for exact 30 minutes
• after 30 minutes turn off the flame and set this aside for another 30 minutes
• meanwhile boil about 750 ml water
• once it boiled, add ada and turn off the heat
• close the vessel and set this aside for 20 minutes
• now drain the ada into a strainer
• when the pressure settle down, open the cooker
• you can see that the colour of the milk has turned to light pink
• add the cooked ada into this
• turn the flame on and stir on medium flame until it thickens
• stir occasionally
• finally add butter and mix well
• turn off the flame and the Delicious payasam is ready to serve

NB : the payasam thickens as it cools down, so adjust the consistency accordingly

Vegetable Lasagna Recipe | Simple Lasagna Recipe

Vegetable Lasagne
 Ingredients :

• lasagne sheets
• cheese as needed

NB :

• I used lasagne sheets which do not require pre - cooking
• I used cheddar cheese 125g and mozzarella cheese 125g

 for vegetable filling

• carrot - 1/2 cup
• onion - 3/4 cup
• zucchini - 1/2 cup
• mushroom - 1/2 cup
• broccoli - 1/2 cup
• spinach - 1 cup
• chopped garlic - 1 tbs
• olive oil - 2 tbs
• chilly flakes, pepper,oregano and salt as per taste

 NB : the type and amount of vegetables can be vary according to your preference
  for red sauce

• tomatoes - 8
• garlic - 1 tbs
• oregano - 1 tsp
• dried basil - 1 tsp
• salt - 1 tsp
• chilly powder - 1/2 tsp
• pepper - 1/2 tsp
• sugar - 1 tbs
• olive oil - 1 tbs

 for white sauce

• butter - 2 tbs
• plain flour / maida - 2 tbs
• milk -  2 cups
• salt, pepper, oregano and nutmeg as per taste

 Method
  step 1 : saute vegetables

• heat up oil and saute garlic until golden
• saute onion until translucent
• add carrot and saute for one to two minutes
• add rest of the vegetables and cook for ten to twelve minutes
• season with salt, pepper, chilly flakes and oregano
• cook for one minutes
• turn off the heat and set aside

 step  2 : prepare red sauce

• cook tomatoes in boiling water for 4 - 5 minutes
• then drain them and put in cold water
• once cool, peel off the skin and puree them
• heat up oil in a pan and saute garlic until golden
• add the tomato puree and cook them on low medium heat for 10 - 12 minutes or until thickened enough
• add salt,sugar, pepper, chilly powder, basil and oregano
• mix well and cook for 1 minutes more
• turn off the heat and set aside

 step 3 : prepare white sauce

• heat butter in a sauce pan
• add flour and roast for 1 - 2 minutes
• pour milk slowly and stir continuously with a whisk to avoid any lumps
• bring it to a boil and season with salt, pepper, oregano and nutmeg

 NB : The sauce get thickened as it sits.
  step 4 : layering and baking

• grease the baking dish
• spread a little red sauce
• layer the lasagne sheets
•  spread red sauce, veggies and white sauce
• sprinkle some cheese
• repeat layering process
• then cover it with a greased aluminium foil
• bake in a preheated oven at 180 degree Celsius for the first 20 minutes.
• then remove the foil and bake for 15 minutes
• once done remove from oven
• let it sit for 15 minutes before cutting
• then cut it and enjoy the delicious treat

Easy And Delicious Dates Carrot Cake Recipe

Dates Carrot Cake

Ingredients :

• dates finely chopped - 1 cup /130g
• carrot grated - 1 cup /120g
• cashews - 1/2 cup / 50 g
• all purpose flour / maida - 1 cup / 140g
• baking powder - 1 tsp
• salt - 1/4 tsp
• eggs - 2
• veg.oil - 3/4 cup/140 ml
• sugar - 1/2 cup / 120g
• vanilla essence - 1/4 tsp
• for caramel - sugar 1/2 cup / 120g 

 Method

 step 1 : prepare caramel

• add sugar into a heavy bottomed pan and heat up on medium flame
• when the sugar got deep brown colour reduce flame to low and add 1/2 cup hot water slowly
• then turn off the flame and allow the caramel to cool down completely

 step 2 : prepare cake tin

• grease and dust an 8 inch pan and line with baking paper

 step 3 : preheat the oven

• preheat oven at 170 degree Celsius

 step 4 :: prepare cake batter

• sift together flour, baking powder and salt and keep this aside
• beat together eggs and sugar until thick and pale
• add in oil and vanilla essence and mix well
• now add in the prepared caramel and combine well
• sift in the flour mix into the eggs - sugar -oil mix and fold in gently
• mix together carrot, dates and nuts in a bowl ;sprinkle 1 tbs flour and mix slightly
• add this into the batter and mix gently
• pour this into the prepared tin and tap two to three times
• bake this in the preheated oven at 170 degree Celsius for 55 - 60 minutes or until a skewer inserted at the centre of the cake comes out clean
• when it is done remove from oven and allow it to cool completely
• it is better to chill the cake before cutting

Ghee Rice Recipe | Ney Choru Recipe

Ghee Rice

 Ingredients :

  for rice

• biryani rice - 2 cups 
• spices - 4 cloves, 2" cinnamon, 4 cardamom, small piece of mace
• ghee - 2 tbs
• salt as needed
• lemon juice - 1tbs
• sliced onion - 1/4 cup
• water - 3.5 cups

 for garnishing

• sliced onion - 1 cup
• cashews - 1/4 cup /50g
• raisins - 2tbs /25g
• carrot chopped - 2tbs
• green chilly - 3

 Method

  step 1 : prepare garnishing items

• fry thinly sliced onion, little by little, until golden (you can add a pinch of sugar for an additional crispiness). Once they are done drain and keep aside.
• fry cashews until golden
• fry raisins until puffy
• fry carrot for 2 minutes
• fry chilly for 10 seconds

 step 2 : prepare rice

• heat up 2 tbs ghee in a heavy bottomed vessel
• saute the spices for 1 minutes
• saute 1/4 cup of sliced onion until translucent
• add in washed and drained rice and stir for 2 minutes
• now add 3.5 cups of boiling water
• add in salt and lemon juice
• mix well
• once starts to boil, cover and cook on low flame until the entire water get absorbed.It may take 7-9 minutes
• stir gently in between
• when it is done, sprinkle some ghee on top and cook on lowest heat for another 3- 5 minutes
• now, turn off the flame and open the lid after 10 minutes
• mix the fried items with the rice
• serve the hot aromatic delicious rice with your favourite curry
• chicken curry, mutton curry, beef curry, egg roast etc.goes well with this rice

Notes:

• I used jeerakasala rice for this recipe.Soaking is not required for this rice
• You can use basmati rice as well. The water quantity and cooking time may vary depending on the type of rice. 

Ragi Dosa Recipe | Finger Millet Dosa

Ragi Dosa

Ingredients:

• ragi/fingermillet - 1 cup (200g)
• urad dal - 1/4 cup (50g)
• fenugreek seeds - 1 tsp(5g)
• cooked rice - 2tbs
• salt as needed
• ghee for roasting

Method

• soak rinsed ragi, urad dal and fenugreek seeds in water for 2 - 3 hours
• grind them together along with cooked rice and enough water into a fine paste
• pour the batter into a big vessel
• cover and keep in a warm place for fermentation (10 - 12 hours)
• add salt as needed and mix well
• heat up tawa on medium flame and pour batter using a ladle
• spread the batter thinly
• sprinkle some ghee on top
• when one side is roasted flip and roast other side also
• once it is done remove from heat and repeat the same with the remaining batter
• health and tasty breakfast is ready
• serve hot with your favourite chutney and sambar 

Soft Vattayappam Kerala Style With Rice Flour

Vattayappam

Ingredients

• rice flour - 2 cups (300g)
• sugar - 3/4 cup (170g)
• coconut milk - 21/4 cup
• active dried yeast - 1 tsp
• salt - 1/2 tsp
• cardamom powder - 1 tsp

 Method

 step 1 : kappi kachal ( rice cream )

• take 1 tbs rice flour in a saucepan
• add 1 cup of water 
• cook this on low medium flame,until thickened, with continuous stirring
• when it is ready, turn off the flame and allow it to cool down

 step 2 : activate yeast

• add 1 tsp yeast in 1/4 cup water along with 1 tbs sugar and mix well
• keep this aside until frothy (about 6 - 7 minutes)

 step 3 : prepare batter

• mix together rice flour, salt, sugar, activated yeast, cardamom powder and warm rice cream
• now add in the coconut milk in batches and make a thick batter of flowing consistency
• now grind this in a mixer jar for about 30 seconds to make vattayappam more soft and fluffy

 step 4 : proofing

• pour the batter in a big vessel and keep this in a warm place for fermentation(4 - 5 hours) 
• fermentation time may vary depending on weather conditions

 step 5 : cooking

• boil water in a steamer
• grease a round shaped tin with oil or ghee
• collect the top portion of fermented batter using a ladle and pour into the tin
• fill up to 3/4 - 1 inch
• steam this for 5 minutes on high flame and and then on low medium flame for 5 minutes - total cooking time 10 minutes  
• once it is done remove from heat and allow this to cool completely before remove from tin
• repeat the same with the remaining batter
• soft vattayappam is ready to serve
• you can have it along with tea/coffee or gravy

Banana Bread Recipe | How To Make Perfectly Moist Banana Bread

Banana Bread

 Ingredients

• over ripe bananas - 3 (400g)
• all purpose flour - 2 cups ( 250g)
• baking powder - 1 tsp
• baking soda - 1/4 tsp
• salt - 1/4 tsp
• eggs - 2
• sugar - 3/4 cup(180g)
• veg. oil - 1/2 cup (120 ml)
• milk - 1/4 cup (60 ml)
• vanilla essence - 1/4 tsp
• cashew - 1 cup (100g) 

 Method

 prepare loaf tin

• tin size - 10x4.5x3 inches
• brush oil and flour the tin
• remove the excess flour and keep this aside

  prepare batter

• mix together flour,baking power,baking soda and salt and keep aside
• in a separate bowl, peel bananas and mash them with a fork
• in an another bowl beat eggs until pale and frothy
• add in sugar and beat well
• add in oil and vanilla essence and combine well
• add mashed bananas, milk and flour mix
• fold in gently
• add in cashews and combine well
• transfer this into the prepared tin

 baking

• bake this in a preheated oven at 170 degree Celsius for 60 - 65 minutes or until a toothpick inserted at the centre of the cake came out clean
• once it is done remove from oven and let it cool in the tin for 10 minutes
• then remove from tin 
• cut the cake when it is completely cool  

Black Forest Cake Recipe

Black Forest Cake
Ingredients:
 for cake:

• all purpose flour - 75 g (7.5 tbs)
• cocoa powder - 15 g (1.5 tbs)
• sugar - 90 g
• egg whites - 3
• egg yolks - 3
• veg.oil - 75 ml
• vanilla essence - 1/2 tsp
• a pinch of salt
• 1/2 tsp lemon juice/vinegar

 for sugar syrup:

• hot water - 50 ml
• sugar - 25 g

 for cover the cake

• whipping cream - 250 ml
• grated chocolate ( I used milk compound chocolate; You can use dark compound as well )
• cherries

 Method

  step 1 : prepare pan

• line a 15 cm pan with parchment paper

  step 2 : preheat oven

• preheat oven at 170 degree Celsius

 step 3 : prepare cake

• into a bowl sift together flour, cocoa powder and salt and set aside
• in a separate bowl beat the egg whites
• add in vinegar and beat well
• add sugar gradually and beat until stiff
• beat in egg yolks
• add in oil and vanilla essence and mix well
• sift in dry mix and fold in gently
• pour into the prepared pan and bake at 170 degree Celsius for 35 - 40 minutes

 step 4: prepare garnishing items

• beat the whipping cream until stiff and keep in refrigerator until use
• grate the chocolate and refrigerate until use
• mix together hot water and sugar and keep aside

 step 5 : assembling

• once the cake is done take it out from oven
• remove from cake tin and allow it to cool completely
• then cut it in 3 discs horizontally
• soak each sponge with sugar syrup
• cover with whipped cream
• top with sliced cherries
• place the second layer and repeat the same
• place the third layer, soak with sugar syrup
• cover with whipped cream
• place in the refrigerator for about 20 minutes
• again cover this with the cream 
• then sprinkle grated chocolate on sides
• give your favourite design to the cake
• place it in the refrigerator for 2 - 4 hours before serving

Carrot Cake Recipe | Easy Cake Recipes | How To Make Carrot Cake

Carrot Cake

 Ingredients:

• carrot grated - 1.5 cups pressed (230 g )
• all purpose flour / maida - 1.25 cups (170 g )
• eggs - 3
• veg.oil - 1/2 cup (125 ml)
• sugar - 3/4 cup ( 180 g)
• vanilla essence - 1/2 tsp
• baking powder - 1 tsp
• baking soda - 1/2 tsp
• zest of 1 large lemon
• cashew - 1/3 cup
• a pinch of salt

 Method :

 step 1 : prepare cake tin

• grease an 8 inch pan with butter or oil
• dust with some flour and remove the excess flour
• line with a parchment paper and keep aside

 step 2 : preheat oven

• preheat the oven at 170 degree Celsius
• you can bake this on stove top also

 step 3 : prepare cake batter

• sift together flour, baking powder and baking soda and keep aside
• beat together eggs, sugar and salt until thick and light cream in colour
• add in oil and vanilla essence and mix well
• zest the yellow part of lemon and mix well
• add the flour mix little by little and fold in gently
• add in grated carrot and cashews and combine well
• pour this into the prepared tin
• tap 3 - 4 times to remove trapped air bubbles

 step 4 : baking

• bake in preheated oven at 170 degree Celsius for 60 - 65 minutes or a skewer inserted at the centre of the cake comes out clean
• once it is done remove from oven and let this cool in the tin for 10 minutes
• now remove from tin and allow it to cool completely
• and cut the cake and serve