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.