Sweet Malt Porridge

Ingredients

  • 4 tbsp ragi flour
  • 1 ½ tbsp sugar
  • 1 cup milk
  • ½ cup water
  • 1 tbsp sugar

Method

  • Make a paste with the flour and water. Stir until all the lumps dissolve.
  • Heat the mixture on the stove, until it thickens.
  • Add milk and sugar and it’s ready to serve.
French Toast

Ingredients

  • ½ cup milk
  • 1 egg
  • Sugar to taste
  • 2 drops of vanilla essence
  • Ghee

Method

  • Pour the milk in a deep plate and mix in the egg.
  • Add the vanilla essence to the egg and milk.
  • Dip each slice into the mixture and ensure that both sides are coated well.
  • Heat ghee in a pan and fry each slice until browning.
  • Sprinkle sugar before serving.
Pancakes

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • ¼ tbsp salt
  • 1 cup milk
  • 2 tbsp vegetable oil
  • 2 tbsp water

Method

  • Mix together flour, baking powder, sugar and salt in medium bowl.
  • Combine milk, oil and water. Add to dry ingredients.
  • Stir just until moistened.
  • Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about ¼ cup of batter onto the hot griddle.
  • Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
  • Let the delicious cake cool down before it’s cut and served.
Chocolate Mug Cake

Ingredients

  • 3 tbsp maida
  • 1½ tbsp coco powder (unsweetened)
  • 3 tbsp sugar
  • ⅛ tbsp baking soda
  • ⅛ tbsp salt
  • 3 tbsp cooking oil
  • 3 tbsp milk
  • ¼ tbsp vanilla essence
  • 1 tbsp choco chips (optional)

Method

  • Add maida, coco powder, sugar, baking soda and salt in the mug, mix well.
    Then, add oil, milk and vanilla essence.
  • Mix well and make sure there are no lumps.
  • The batter should be creamy and flowing in consistency.
  • Top it with chocolate chips.
  • Keep in microwave at 600W for 1 minute. Then switch the oven to highest power and let it heat for
    1 more minute before serving the home-made delicacy.
Paneer Payesh

Ingredients

  • 150 gm cottage cheese
  • 1 tbsp semolina
  • 5 cups (1 lt.) milk
  • 4 green cardamoms, crushed
  • 6-7 strands saffron
  • ½ cup (125 gm) sugar
  • 6 almonds, shredded thin (lengthwise)

Method

  • Boil the milk in a large pan and cook till about half the quantity is left (takes about 15 minutes).
  • Meanwhile, mash the paneer and soojee together to a smooth paste.
  • Make tiny balls with the paneer mixture.
  • When the milk has thickened to the desired consistency, add sugar, elaichi and kesar, and keeping the heat high, add the paneer balls.
  • Keeping the milk at a boil, keep stirring and cook for 10 minutes.
  • Refrigerate to chill, garnish with almonds and serve.
Mango Cream

Ingredients

  • 4 ripe mangoes
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tbsp cinnamon powder
  • A few mint leaves
  • 1 cup cream

Method

  • Peel and dice mangoes into small pieces.
  • Boil milk and add cream, sugar, cinnamon powder, mango pieces and a few mint leaves.
  • Mash the mangoes to release some mango flavor in the milk. Cook for some time.
  • Pour the mango dessert into glasses, garnish with mint leaves and allow it to cool.
  • Refrigerate and serve chilled.
Muffins

Ingredients

  • 2 medium eggs
  • 125ml vegetable oil
  • 250ml milk
  • 200g golden caster sugar
  • 400g self-raising flour (or same quantity plain flour and 3 tbsp baking powder)
  • 1 tbsp salt
  • 100g chocolate chips (see tip) or dried fruit such as sultanas or dried cherries (optional)

Method

  • Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases.
  • In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min.
  • Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter.
  • Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.
  • Fill muffin cases two-thirds full and bake for 20-25 minutes until risen.
  • If the trays will not fit on the shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack and serve.
Pista Kulfi

Ingredients

  • 1 liter full cream milk
  • ½ cup sugar
  • ¼ tbsp saffron
  • 4-5 green cardamoms
  • 12-15 almonds-blanched and shredded
  • 2 tbsp pistachios-blanched and shredded
  • 8 kulfi moulds

Method

  • Boil the milk in a wide, heavy-based pan and then simmer over medium heat, stirring from time to time to avoid scorching.
  • Simmer till about half the volume of milk is left. The milk will take about 30-40 minutes to thicken.
  • When done, the color of the milk changes to a beige-cream, and the bubbles appear mostly in the center of the pan.
  • Add the sugar and saffron, bring to a boil again and simmer for another minute or two.
  • Add the cardamom and turn off the heat.
  • When cool, add the nuts, saving a few for garnishing.
  • Mix well and pour into moulds.
  • Freeze at the lowest possible temperature.
  • To serve take the mould out of the freezer and prise the kulfi out with the help of a knife, into an individual serving bowl.
  • Garnish with nuts and serve immediately.
Potato in Curd Curry

Ingredients

  • 2 large boiled potatoes
  • 2 tbsp oil
  • ½ tbsp cumin seeds
  • Pinch of asafoetida
  • 2 tbsp gram flour
  • 1 bay leaf
  • 4 tbsp yoghurt
  • 1 tbsp grated ginger
  • 1 tbsp finely chopped green chilies
  • 1 tbsp coriander powder
  • ½ tbsp turmeric powder

Method

  • Boil the potatoes in 1½ cups of water, until they are tender.
  • Peel and cut them in bite-sized pieces.
  • Mix the yoghurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  • Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
  • Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
  • Add the potatoes and let it cook for 2-3 minutes.
  • Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.
  • Add the cilantro and salt and continue to cook for a few minutes. Serve this delicious curry with your favourite bread.
Kerala Style Moru Curry

Ingredients

  • 500 ml curd
  • ½ cup water
  • 2 cloves of garlic
  • ½” piece ginger
  • 1 chopped green chilly
  • ¼ tbsp fenugreek seeds
  • ¼ tbsp turmeric powder
  • ½ tbsp chilli powder
  • Salt to taste

For Tempering

  • 1 tbsp coconut oil
  • ½ tbsp mustard
  • 1 dry red chilli
  • 1½ tbsp split urad dal
  • 1 sprig curry leaves

Instructions

  • In a large bowl add curd along with turmeric, chilli powder and water. Blend well and keep aside.
  • Dry roast the fenugreek seeds until slightly brown and the aroma arises. Powder it and keep aside.
  • Roughly chop ginger and crush it along with garlic using a mortar and pestle.
  • Pour the curd mixture into a deep pan or kadai. Keep it on a very slow flame and keep stirring.
  • Add salt, chopped green chilli, fenugreek powder and the crushed ginger garlic.
  • Make sure you keep stirring till the mixture is just warm. Ensure it does not boil.
  • In a small pan, heat coconut oil and add the mustard seeds, urad dal and sauté for a minute.
  • Add dry red chilli and curry leaves. Remove from fire and pour it in the curry.
  • Mix well and serve with plain rice and pappad.
Brinjal-Tomato curry

Ingredients

  • 5 brinjals
  • 2 tomatos
  • 1 cup curd
  • 1 onion
  • 2 green chilli
  • 2 tbsp chilli powder
  • 1 tbsp turmeric powder
  • 6 tbsp oil
  • Salt to taste
  • 1 tbsp urad dal
  • 1 tbsp mustard seeds
  • Few sprigs of coriander leaves

Method

  • Wash and cut the brinjals keeping the stalk intact. Keep aside.
  • Take the curd in a bowl and add salt, turmeric and chilli powder. Beat well.
  • Add the brinjals, chopped tomatoes, chopped onion, green chillies and marinate for an hour.
  • Heat oil in a pan and splutter the mustard seeds and urad dal. Add the marinated brinjal.
  • Mix well and cover the pan.
  • Add the curd after about 10 minutes when the brinjal has become tender.
  • Stir and cover the pan. Continue cooking until the oil separates from the pan.
  • Garnish with coriander leaves and serve.
Drumstick Milk Curry

Ingredients

  • 1 drumstick
  • 1 cup milk
  • 1 pinch turmeric powder
  • ¼ tbsp red chilli powder
  • 2 green chillies
  • 2 onions
  • Salt to taste

For Popu:

  • ½ tsp mustard seeds
  • ½ tbsp urad dal
  • 1 red chili crocked
  • Curry leaves
  • 2 tbsp oil

Method

  • Wash and cut drum sticks into 2 inches pieces, heat oil in a fry pan add popu ingredients & fry.
  • Add green chilies, curry leaves, onions and stir, fry until the onions are tender.
  • Now add drumstick pieces, salt, red chili powder, turmeric powder & stir well, add ½ cup of water and cook with cover, keep stirring.
  • When done, add milk & stir well, let it cook on low flame till the milk is absorbed in the curry.
  • Serve the tasty curry with hot rice.
Vanilla Milkshake

Ingredients

  • 5 scoops vanilla ice-cream
  • 1 cup milk
  • 1 tbsp vanilla extract

Method

  • In blender, combine ice-cream, milk and vanilla, and blend until the mixture is smooth and frothy.
  • Pour into 2 tall glasses and serve with ice-cubes.
Dry Fruit Milkshake

Ingredients

  • 2½ cups milk
  • 4 dried dates
  • 4 dried figs
  • 4 almonds
  • 6 cashews
  • 1 tbsp sugar
  • A pinch of saffron

Method

  • Soak cashews, almonds, dates, walnuts and figs in 2½ cups of boiled milk and chill for 30 minutes.
  • Drain the dry fruits and nuts reserving the milk. Take the dry fruits in a mixer jar. Add little of the reserved milk and grind to a very smooth paste.
  • Add sugar if using and grind well again.
  • Add the remaining milk and blend till frothy. Serve immediately, preferably, with ice-cubes.
Chocolate Apple Milkshake

Ingredients

  • 1 large apple
  • 2 cups chilled milk
  • 1 scoop ice-cream (optional)
  • 2 tbsp sugar
  • 2 tbsp coco powder

Method

  • Chop the apple and put it in a blender. Add the sugar, cocoa powder and ice-cream.
  • Add about a quarter cup milk and blend till the apple is well-pureed.
  • Add the remaining milk and blend again.
  • Pour into glasses and serve.
Creamsicle

Ingredients

  • 1 cup vanilla ice-cream, softened
  • 1 cup orange sherbet, softened
  • ¾ cup milk
  • ¾ cup orange juice
  • 2 orange slices (optional)

Method

  • Add all ingredients to blender and mix until thoroughly mixed.
  • Pour into serving glasses and garnish with orange slices.
Saffron Masala Milk Shake

Ingredients

  • ¼ cup milk
  • 10 saffron strands
  • ¼ cup blanched, sliced almonds
  • 1½ cup milk
  • ¼ cup heavy whipped cream
  • ¼ cup honey
  • 4 drops kewra essence
  • ½ tbsp crushed cardamom seeds
  • 1 scoop pistachio ice-cream

Method

Part - I

  • Heat milk to boil.
  • Add saffron strands without crushing. Plump saffron strands to add aesthetic appeal.
  • Turn off heat and let it cool down to room temperature. Cover and store in the refrigerator for 8 hours.

Part - II

  • Put blanched almonds in a food processor. Process them to fine powder.
  • Add milk and almonds. Cook on medium heat. It will thicken the milk because of almonds.
  • Turn off heat. Stir in heavy whipped cream, honey, kewra and cardamom. Cover and age in the refrigerator for about 4 hours.

Part - III

  • Add masala milk shake to the blender.
  • Add pistachio ice-cream. Process.
  • Pour saffron extract. Do not use blender. Use spatula to swirl in the saffron extract.

Pour in tall glasses to enjoy the home-made, delicious drink.

Mint Lassi

Ingredients

  • 5 tbsp finely chopped mint leaves
  • 2 cups plain yogurt
  • 1½ tbsp rock salt
  • ½ tbsp roasted, ground cumin seeds
  • ½ tbsp salt, or taste
  • 1 cup chilled water
  • 4-6 ice cubes

Method

  • Put yogurt, mint, cumin seeds, rock salt in a blender. Blend for a few seconds.
  • Add chilled water and ice cubes. Blend till frothy.
  • Serve sprinkled with a pinch of roasted cumin seeds powder and garnish with mint leaves.
Mint Lassi

Ingredients

  • 2 cups black grapes
  • 1 cup fresh curds
  • 1 cup milk
  • 4 tbsp sugar
  • Ice-cubes

Method

  • Combine all the ingredients and blend in a liquidiser.
  • Pour into individual glasses, top with ice cubes and serve chilled.
Rabdi Lassi

Ingredients

  • 1 cup curd
  • Ice cubes
  • ½ tbsp sugar
  • 1 tbsp rabdi
  • A pinch of saffron pinch
  • ½ tbsp chopped pistachio

Method

  • Churn yogurt, rabdi, sugar and ice cubes in a blender
  • Top it with saffron strands and chopped pistachio and serve chilled.
Masala Chaas

Ingredients

  • 2 cups fresh curd, whisked
  • 1 tbsp cumin seeds and ¼ tbsp powdered
  • ½ tbsp ginger-green chilli paste
  • ½ tbsp black salt
  • Salt to taste
  • 1 tbsp oil
  • A pinch of asafoetida
  • Coriander leaves

Method

  • Combine the curds, cumin seeds powder, ginger-green chilli paste, black salt and salt in a deep bowl and mix well.
  • Add 4 cups of chilled water and whisk well. Keep aside.
  • For the tempering, heat the oil in a small pan and add the cumin seeds.
  • When the seeds crackle, add the asafoetida and pour the tempering over the buttermilk.
  • Serve chilled, garnished with coriander.
Cucumber Chaas

Ingredients

  • 2 cups thick butter milk
  • 1 medium cucumber
  • ½ tbsp roasted cumin seeds powder
  • 10-12 mint leaves
  • Salt to taste
  • ¼ tbsp chaat masala powder
  • 1 tbsp lemon juice
  • 1 cup water

Method

  • Peel and chop the cucumber coarsely.
  • Blend the chopped cucumber along with butter milk, salt, mint leaves and spice powders.
  • Add water, lemon juice and churn well. Serve chilled.