SPICY KUZHIPANIYARAM

 

KUZHIPANIYARAM is something I love as much as idlies and dosas or even more🤩.Living in TN and not getting to know paniyarams..nooooooo way!!!..I believe no one makes delicious sambar idlies dosas or chutney as tamilians do..The smell of sambar that comes out of each house ..it's heavenly

I got introduced to kuzhipaniyaram by my dear colleague a couple of years back.since then I am a big fan of these soft beauties.paniyarams are available either sweet or spicy .I prefer the spicy or karapaniyaram with chutney.Now my little one as well as my husband are also addicted to kuzhipaniyaram s:).Today for the first time I tried making them at home.since I don't have grinder idli or dosas are not made frequently.But yesterday I prepared the idli/dosa batter .so today suddenly when I got the craving for paniyarams I just made them.

lets's move on to the recipe.....

INGREDIENTS

Dosa batter - 1 cup

Oil - 1tbsp

Mustard -1tsp

Urad dal - 2tsp

Pepper pods - 1tsp

Green chilli - 1big

Curry leaves - 1spring

Onion  - 1big

Salt to taste

How to make

Chopp onions n keep

Heat oil in a pan 

Add mustard seeds and urad dal

When urad dal turns Brown in colour add chopped curry leaves , green chillies and pepper

Switch off flame

In a bowl add dosa batter and add onions ,salt and the tempered urad dal mix into it

Mix well

Heat the paniyaram pan

Rub each hole with oil

Pour batter into each hole 

Cover and cook

After 3 minutes paniyarams are ready to get flipped

Flip n cook

After 2 minutes move the paniyarams to a serving plate

Serve hot with your favourite chutney or sambar:)

COCONUT ROSE LADDOO

This beauuuutiful pinkies were made today.I actually wanted to make them on Diwali but as we were out of station I couldn't make.Yesterday on the auspicious eve of Trikkaartigai our neighbour ,as usual, made gulab jamuns and murukk and shared some with us.That is really sweet of them.while returning their vessel i didn't want to send it back empty .so I thought of making some coconut rose laddoos and share with them.And they said they loved it🤩..Me being an ardent coconut lover,I loved these laddoos to the core..

INGREDIENTS

Dessicated Coconut - 1cup

Condensed milk - 3 tbsp

Rose syrup - 2tbsp

Cardamom powder -  a pinch

Ghee - 1 tbsp

 

HOW TO MAKE

 In a pan heat ghee and add the dessicated coconut and roast for 2minutes.

Add in condensed milk ,rose syrup and cardamom powder.

Mix well and stir untill everything becomes thick and comes together.

Switch off the stove and allow to cool.

When it is warm apply some ghee on your palm and roll small laddoos out of the coconut mixture.i made small laddoos

Roll the laddoos in dessicated coconut 

Store in airtight cont.ainer and use within three or four days

FRUIT CHAAT

 

 

Hi all...today I am posting a simple n  healthy fruit chaat recipe .you can use any seasonal fruits of your choice.My favorites are papaya and watermelon 🍉...but I love 🍇🍊🍎 them toooo😁..I love the sweetness of fruit mixed with  the tanginess of chaat masala and pepper powder .

INGREDIENTS 

Apple - 1

Watermelon  - 1 cup cubed

Grapes - 1/2 cup

Orange - 1

Papaya - 1 cup cubed

Chaat masala - 1tsp

Amchr powder  - 1/2 tsp

Cumin powder  - 1/2 tsp

Pepper powder - 1/4 tsp

HOW TO MAKE

In a bowl mix all the fruits of your choice along with the chaat masala ,cumin pepper anchor powders.

Your fruit chaat is ready to serve

AMBUR STYLE CHICKEN BIRIYANI

 

To vent out the stress of cyclone Nivara I made this awesome  biriyani today. This is a very simple but delicious biriyani recipe..The very first time I had biriyani from  chennai I didn't like it at all because I was sooooo obsessed with our kerala biriyani. But now the scenario has changed😉🤩

Biriyani is actually a simple dish. It doesn't need a lot of masalas to make it rich n delicious ;that is what  i have learned over years..I was under the impression biriyani is a tough dish to make as it used to be the special dish any house we visit or when we had any guest .I wish I had papadam, pickle and boiled biriyani to pep up the biriyani combo.

And also this is first time I am ever posting a video in my blog

 

INGREDIENTS 

chicken  - 1kg

Oil - 1tbsp

Ghee - 1tbsp

Cardamom - 3

Cinnamon - 1 stick

Fennel seeds - 1tsp

Cloves - 3

Onions  - 3 big

Ginger garlic paste - 2tbsp

Tomato - 2 medium

Chilli powder  - 1 tbsp

Turmeric powder  - 1tsp

Curd - 2tbsp

Salt - as per taste

Mint leaves  - a handful 

Basmati rice/any biriyani rice - 2 cup

Water - 3cups

METHOD

Wash the chicken pieces and keep aside to drain water

Heat a vessel 

add oil ,ghee,Cardamom, cinnamon,fennel seeds and cloves

Add thinly sliced onions and saute well for about 15minutes

Add ginger garlic paste and give it a mix for about 2 minutes

Add tomato and saute till tomatoes turn mushy

Add the chilly powder ,turmeric powder and salt

Add the chicken pieces and give a good mix 

Add the curd and mix well

Check salt ,cover and cook for 15 minutes 

by now chicken will ooz out a lot of water 

Now add the washed and drained rice into the chicken masala along with 3 cups water because already there is around 1 cup water from the chicken.

Check salt and add mint leaves 

Cover the vessel with a lid and on top of the lid keep some weight so that steam doesn't escape 

After 10 minutes check if the rice is cooked and switch off the flame 

Keep the lid closed for another 10minutes or untill serving

Your yummy is biriyani is ready to serve

PANEER HARIYALI TIKKA

 

YES!our newly found addiction..PANEER...I have been trying many paneer dishes nowadays. 

This paneer tikka is juicy and full of flavors. Its all the magic of marination..longer you keep paneer in the masala for marination the juicier and tastier it becomes.I normally marinate in the morning or afternoon and cook for dinner.I didn'tget the bright green colour though:( but the taste was not at all compromised:)). This dish is filling and can be a perfect dinner recipe combined with lot of veggies of your choice like capsicum, tomato onions ,zucchini ,lettuce ,sprouts etc.

INGREDIENTS 

Paneer  - 200gm

Coriander leaves - 1/2cup

Mint leaves -1/2 cup

Green chilly -1

Ginger - one small piece 

Garlic - 3 pods

Lemon juice  - 1tbsp

Curd - 2tbsp

Salt To taste

Ajwain seeds - 1tsp

Chat masala - 1tsp

Besan flour - 2tsp

Kasumi methi - 2 big pinch

Capsicum  - 1 cubed

Tomato - 1 cubed

Butter/ghee - 1 tbsp

HOW TO MAKE

Cut paneer into cubes or squares and keep aside

Grind Coriander leaves mint leaves green chilli ginger garlic and curd and transfer into a bowl

Add salt chat masala ajwain seeds Kasumi methi gram flour  lemon juice and mix well

Add the paneer pieces and the vegetables into the mix and coat well

Let it rest in refrigerator for atleast 2hours

Now heat a pan add  butter or ghee

Place the paneer pieces along with vegetables in the pan(You can use a skewer also)

Flip everything when one side is cooked

When done switch off the stove and transfer to a serving plate

COCONUT COOKIES

 

          I love coconut in almost all dishes possible,may it be gravies, chocolates or cookies. Born and brought up in the land of coconuts,fell in love with coconuts naturally.Bounty is my favorite chocolate so is dilkush(coconut filled bun). So this time thought of making some coconut cookies

                 These coconut cookies were crispy on the outside but soft inside. I felt I could have added some more sugar but it was just righ,t not too sweet not less. Let's see how to make this yummy cookies

INGREDIENTS 

Wheatflour - 1 cup

All purpose flour  - 1/2cup

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Desiccated coconut  - 1/4 cup + 3 tbsp 

Butter  - 1/2 cup

Powdered sugar  - 3/4 cup

Egg - 1

Vanilla essence - 1tsp

HOW TO MAKE

Preheat oven at 180 degrees for 10 minutes. 

In a bowl add wheat flour,all purpose flour baking powder baking soda ,desiccated coconut mix well. 

In a bowl add butter and powdered sugar and mix well.

Add egg and vanilla essence milk and mix.

Add flour mix into this and form a soft dough.

Make small lemon sized balls .

Flatten them in your palms and roll each balls in the desiccated coconut.

Place them in a baking tray and bake for about  10-15minutes at 180 degrees.

Allow to cool completely and now ready to munch on!!!!:)

HAPPY ONAM 🤗🤗🤗🤗🤗

ONAM SADYA

Wishing everyone heartful onam. ...or rather say coronam!!!!!!...No matter what the difficult situation we all are in, let''s pray and stay positive that we all get over with it.

This was my onam feast. ..I was so excited to make each dish and was waiting to finally have the sadya in banana leaf 😄...A little bit of planning,shopping,peeling and chopping of veggies,prior preparation of dishes like puli inji pickle,rasam etc,.anyone can make a yummy hassle free sadya......I had around 20 dishes in my sadya including chips, salt etc......I have prepared the popular sadya item  erissery for the first time.....will try to post the recipes soon.....so once again. ..Happy and safe onam😊

CHOCOLATE TRUFFLE CAKE AND A BIRTHDAY

                               

                                                    This chocolate truffle cake was made on my birthday .Thanks to the lock down ,my husband tried to get a cake in the vicinity ,but failed.And I am happy  that he didn't buy a cake else I wouldn't be making this delicious cake.As it was my birthday  I wanted a fancy cake ,but   I was doubtful about the frosting part..I never get it right for some reason.But this time I got it right,in fact it was perfect.I was very excited for cake cutting

                                            Chocolate truffle cake is nothing but chocolate cake with truffle sauce on top and between the layers.. This is a rich ,spongy,creamy,yummy cake perfect for any special occassion. You can always customize the toppings on the cake.I used Ferrero Rocher  chocolate as the topping which only added the richness of the cake.

                  

                                     

                                       

                                    Let us see how to make this absolutely  yum-yum truffle cake

INGREDIENTS

Maida / All purpose flour - 1 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Cocoa powder - 2 tbsp

oil - 1/2 cup

milk - 1 cup

sugar - 1 cup

vanila - 1 tsp

vinegar - 1 tbsp

FOR THE CHOCOLATE GANACHE

coco powder - 1/2 cup

sugar - 1 cup (powdered)

cornflour - 2 tbsp

milk - 1 cup

vanila essence - 1 tsp

Amul fresh cream - 1/2 cup

butter - 1 tbsp

Sugar syrup (made by adding  2tbsp of sugar with 3tbsp water and bring to boil)

HOW TO MAKE

preheat oven at 180 degrees for 10 minutes

In a bowl mix oil,milk,sugar,vanilla,vinegar and keep aside for 5 minutes

in another bowl sieve and mix flour,baking soda,baking powder and coco powder

now add the flour mix little by little into the  wet mix and fold gently untill everything is mixed well

your cake  batter is ready

bake the cake at 180 degrees for about 20- 25 minutes or until skewer inserted comes out clean.

allow the cake to cool completely,before you start applying the ganache

MEANWHLIE,let's make the ganache for the cake

take a bowl and add coco,powdered sugar,cornflour,milk vanila and mix well without lumps

now strain this mixture into a pan and start heating in low flame

keep stirring until the mixture thickens

once it thickens,add the fresh cream and mix well

now add butter and mix

switch off the flame and let it cool completely

you can refrigerate once its cooled 

LAYERING THE CAKE

take the cake and cut horizontally into two halves

make the top of the halves even 

place one half of the cake on a plate or cake stand  and apply sugar syrup on the top

apply the chocolate ganache generously on  top

take the other half of the cake and apply sugar syrup and place it on top of the first half of the cake

now cover the cake completely with ganache on all sides 

you can decorate the cake as you desire

slice and enjoy

MANGO CUSTARD

It's yet another mango season!!..Eventhough Corona is clutching its hands all over the world we are  lucky enough to be safe and sufficient. So when we bought another batch of mango i tried this custard recipe

This mango custard is a simple and easy one.It was creamy and flavorful. This one satisfied my sweet craving for the day.I had this with some fresh cream at the time of serving.

INGREDIENTS

Mango - 1
Milk - 1 cup
Custard powder  - 1tbsp
Sugar/condensed milk  - 3tbsp
Chopped nuts ,cherries - for garnishing


HOW TO MAKE

Peel mango and cut into pieces
Puree them in a mixer
Boil milk in a pan
Add sugar /condensed milk and mix
In a small bowl mix custard powder with little milk or water (around 2tbsp) without lumps
Add the custard mixture into the milk
Mix well till it becomes thick consistency
Switch off the flame
Add the mango puree
Mix well allow to cool
Refrigerate before serving
Garnish with nuts or cherries

BEEF PASTA

This beef pasta is simply delicious. It was so addictive. It tasted almost like lasagna. We are big fans of lasagna. The first time i tasted lasagna was from Pope Tate's when we visited Mumbai .We tried lasagna from different places but Mumbai one remains the best so far

I started with beef pasta and got diverted to lasagna. 😁.This pasta was made upon my daughter's request for iftar.Everday she requests for some special food for iftar ..I try my best to match with her and my husband's requests😊😊😊

INGREDIENTS

Boneless Beef -250g
Pasta - 1 1/2cup
Onion- 1
Tomato- 2,blanched
Ginger garlic paste -2 tbsp
Tomato sauce-2 tbsp
Soya sauce-1tbsp
Kashmiri chilli powder -1tsp
Pepper powder- 1 tsp
Oregano - 1tsp
Salt - to taste
Water - 1/4cup
Butter /oil- 1 tbsp
Cheddar cheese - 1/2 cup grated(can even use amul cheese slice)
Chopped corriander leaves - for garnishing

HOW TO MAKE

Cook pasta in 3 cups of water..drain and keep aside
heat a pan add butter/oil
Add finely chopped onions and ginger garlic paste
Saute for 2 minutes
Add minced meat ,chilli powder and pureed tomato .mix well cover and cook for 10minutes.let the beef cook well
Now add oregano,pepper ,salt,soya sauce and tomato sauce .mix well
Add water and cook for 5 minutes
When done add the cooked pasta and mix well
Now add grated cheese and cover and cook
Let the cheese melts.
Switch off flame and chopped corriander leaves for garnishing

FROOTI/MANGO JUICE

Frooti stands close to my heart as it was the most popular fruit juice during my childhood .Those days whenever we go out ,after 5minutes of stepping  out from home ,suddenly  I used to feel very thirsty😈 ....so thirsty that only a frooti can  quench my thirst,the one in green rectangular tetrapack..Remember the  hugely popular tagline song "mango fruity fresh n juicy"

As it is mango season we bought some.But it was very sour we couldn't eat as such.So thought of some recipes with mango , preferably  a drink.And i bumped into this recipe in youtube.But i wasn't very convinced that i could recreate frooti in real.Anyway for yesterday's iftar i tried this frooti recipe  as I didn't want to waste those mangoes. And trust me it is so easy ,hassle free recipe and the result is amazing. It tasted just like the real frooti .We were singing "mango fruity fresh n juicy" while we were drinking this.I am not sure of the shelf life and i am not worried also as I know it is not going to last not beyond tomorrow. 😀😀Now to the recipe

INGREDIENTS

Mango - 2
Sugar - 1cup
Water - 2 cup
Lime juice - 1tbsp

HOW TO MAKE

Wash mangoes peel skin and cut into pieces

In a pressure cooker add the mango pieces and sugar with 1/4 cup water and cook for two whistles.

Let it cool

Once cooled grind the cooked mangoes into smooth paste

Now strain the paste in a strainer to avoid the fibres if any

Add lime juice

Now add rest of the water into the strained mango paste  and mix well

Keep in refrigerator for an hour or more

Ready to serve 

GARLIC MUSHROOM

We are not regular mushroom consumers.,but we love it.we love the flavour and goodness of it.I haven't done many experiments with mushrooms..Its just always plain sauting them with onions and pepper.Yesterday thought of making it little more flavorful for our iftar

As the name suggests, this recipe has lot of garlic in it.It got over just within 5 minutes of serving.It was delicious and simple.To the recipe  .                                                                  

INGREDIENTS 

Mushroom - 500gm

Onion - 1 ,finely chopped

Garlic -   8 pods,finely chopped 

Butter - 2tbsp

Corriander leaves- to garnish 

Salt - to taste

Pepper - 1tsp crushed

Vinegar - 1 tsp

Soya sauce - 1/2 tsp

How to make

Wash and Clean mushrooms 

Drain water and chop into  pieces 

Heat a pan add butter

Add onions and saute

After 3 minutes add the mushrooms  and saute

When all the water gets dried up and mushrooms are cooked add the garlic

Saute well

Add salt and crushed pepper

Add vinegar and soya sauce 

Give a nice mix

CHICKEN SALAD

Presenting a simple nonveg salad that i prepared for iftar yesterday. No complications here its a simple recipe with lot of veggies and chicken and some mayonnaise

A lot of vegetables like corn ,cabbage,carrot,peas,beans,broccoli,mushrooms and even boiled potato can be added in this salad. I have taken only those vegetables i had in handy

INGREDIENTS

Chicken (boneless)- 150gm
Turmeric - 1/2tsp
Salt - to taste
Ginger garlic paste - 1tbsp
Cucumber  - 1
Tomato - 1
Onion - 1
Lettuce - few leaves
Capsicum - 2
Olive oil - 1 tbsp
Mayonnise - 1tbsp
Oregano  - 1tsp
Pepper - 1tsp
Lemon - half of one
Honey - 1tsp

How to make
 Marinate chicken pieces with turmeric ,gingergarlic paste,salt for about half n hour
Heat a pan ,add chicken pieces and cook till the pieces are tender.

Wash the vegetables thoroughly

Chop all the veggies into desired shape

In a bowl add mayonnaise olive oil pepper and mix well

Add the chopped vegetables into the bowl and mix well

Now add the chicken pieces and toss

 Finally add honey and lemon just before serving

Enjoy

STRAWBERRY ICECREAM

Icecreams have become very common in our house now..Another discovery during lockdown And homemade is always best ,there is no business only pure ingredients and love goes into it🥰

Icecreams are made upon my daughters pleadings and suggestions. Our freezer is stocked up with icecream nowadays. Whenever she feels like having she can binge onto .After the success of choco oreo icecream ,decided to try strawberry icecream  as I got fresh strawberries recently....Next is coconut icecream in the list

When i am making icecream my daughter will be at my side with full support and enthusiasm.She now knows what goes in and how much into the recipe.


INGREDIENTS

Strawberry - 200gm
Sugar - 2tbsp
Amul fresh cream - 250ml
Milkmaid - 1/2 cup
Vanilla essence  - 1tsp


How to make

Wash and clean strawberries and boil them with sugar in low flame
Once the strawberries  are cooked ,mash them well and switch off the flame .allow to cool completely
Now in a bowl take fresh cream
Keep this bowl immersed in another bowl/vessel with icecubes or coldwater
Now using electric beater beat the cream well for 10minutes or till it becomes creamy
Now add the milkmaid and vanilla essence and beat for a minute
Now add in the strawberry puree  and beat well at low speed or fold in with a spoon /spatula
Now transfer the mixture to a container and freeze it for atleast 5hours or overnight
If the icecream is very hard to scoop ,leave it outside the freezer for about 5minutes and then try
You can serve the icecream with toppings of your choice like honey ,nuts,chocolate syrup,tutti fruity, sprinkles etc

KERALA PAROTTA

During this lockdown while having a video chat with my mom in law she mentioned about her craving for parotta since she saw a parotta making video in YouTube. And she said someday after this lockdown when we go home we Must try making .Oh .needless to say she just easily passed on that temptation or craving on me...I never before thought of making parottat at home because of the rumuored difficulty in the process. The notorious swinging and hitting of the dough during parotta making which is a common sight in the street food/restaurants has given me an impression that parotta is something impossible to try at home.And this recipe doesn't require much hardwork with swinging or hitting..all it needs is ample time for the dough to rest and lot of oil.But i have used very less oil 

But I consider this one among the numerous advantages of lockdown that i decided to give it a try and the result was so overwhelming for me.These parottas were flaky soft and layered.

Parottas are the most popular street food in kerala.I remember the delicious soft flaky parottas served with mutton/beef curry during wedding receptions or other religious occasions when I was young.......ooooooh......heavenly combo....I miss those golden moments...still parottta n beef/mutton combo is considered a priceless feeling/emotion among typical nonveg keralites😁.But parottas are so humble that they go well with any kind of vegetable kurma or chicken gravy or salan as well.so lets go the recipe now

INGREDIENTS

All purpose flour - 2cups
Egg - 1
Baking soda - a pinch
Baking powder - 1/4tsp
Salt - as needed
Sugar - 2tbsp
Milk  - 1/4 cup
Oil/ghee - 1tbsp
Water - 1/2 cup or more if  needed

How to make

In a bowl, add the flour salt sugar baking powder baking soda and mix well
Now make a well in the center and add egg and milk
Mix everything together
Add water slowly and make a soft dough
Knead it for about 5minutes
Apply oil on top and keep it covered with a wet  cloth for atleast 2hours

Now take the dough and knead it well
Make 4 big balls or 6 medium sized balls
Keep them covered with a wet cloth for half n hour

Now take each ball and roll it very thin as shown in the pic
Then cut the dough lengthwise into long strips
Apply oil on the strips
Gather the strips together from one end and join them together into a single ong strip
Now keep one end of the strip in your hand and roll it as shown in the pic
Keep the roll aside and apply oil on top
Repeat the same steps for each ball
 Now heat a pan in the stove
Take each ball  keep on the surface and press it using your paw into thin parotta and place it in hot pan
Apply oil and flip it until brown spots appear on either sides or when its cooked on both sides
 When all the parottas are done place each one on top of other and tap all the parottas together from all sides..this is to separate the layers.
Now our parottas are ready to serve

BUTTER CHICKEN

 

This butter chicken is a very easy and fool proof recipe and tastes amazing.I have tried this recipe many times and every time it came out well with the same taste and consistency. I found this recipe from one of my favorite blog,nags,years before

    The week before lockdown began,we planned for a potluck lunch at workplace.I did not think twice to choose what i was going to make.One of my colleague brought chapati and another one jeera pulav,both best combination for butter chicken. I also made hot chocolate pudding as dessert,while another friend brought paayasam /kheer that day.We thoroughly enjoyed our potluck. Now off to the recipe

INGREDIENTS 

1. Chicken  - 1/2 kg (boneless or mall pieces)
2. Onion - 2 big,finely chopped
3. Tomato - 1 (pureed)
4. Tomato sauce - 1tbsp
5. Ginger garlic paste - 2 tbsp
6. Kashmiri chilli powder - 1tsp
7. Corriander powder -1tsp
8. Garam masala  - 1tsp
9. Milk - 1cup
10. Cashewnuts - a handful (soaked and grinded into paste) or fresh cream
11. Butter or oil - 2tbsp
12. Kasuri methi - a big pinch
13. Corriander leaves- to garnish

HOW TO MAKE

• Heat a pan  and add butter 
• Add chopped onions and saute
• When onions turn golden brown add ginger garlic paste and saute for 2 minutes 
• Now add turmeric ,chilli and corriander powders and saute for a minute
• Add the pureed tomato and the ketch up  close the pan with  a lid and allow it to boil  for 5 minutes
• Add in crushed kasuri methi ,milk and chicken pieces
• Keep the flame in sim
• Let it cook untill the chicken pieces are soft
• Chicken will let out water..so adjust the thickness of the gravy accordingly 
• Now add the cashew nut paste and salt and garam masala.mix well
• Garnish with chopped coriander leaves and remove from stove
•  Butter chicken is ready to serve .

CHEESY CHICKEN EGG OMLETTE

I made this few days ago when we were all very hungry and not in the mood of cooking breakfast. And that was a quick and yummy breakfast

We love the flavor of green chillies in omlette..It added to the taste when blended with cheese and oregano and chicken

INGREDIENTS

1. Egg- 3
2. Boneless chicken - 100gms
3. Green chillies - 2 
4. Milk - 2tbsp
5. Shredded cheese - 2tbsp
6. Oregano -1tsp
7. Pepper - 1/2 tsp
8. Salt - as needed
9. Oil /butter - 2tbsp

HOW TO MAKE

• Cut the chicken into small cubes and keep aside
• Beat eggs along with milk,chopped greenchillies ,salt andkeep aside
• Heat a pan add butter
• Add chicken cubes ans saute adding some salt and even a pinch of turmeric powder 
• When all the water oozes out and chicken cubes are cooked well, spread the chicken pieces evenly and add the egg mixture into the pan
• Sprinkle oregano and pepper
• Cover and cook for five minutes.no need to flip the omlette 
• Once the top is cooked spread the grated cheese on top and cover and cook for about 2minutes just to melt the cheese
• Switch off the flame and move to serving plate carefully 

LOVELETTER(kerala pancake)

Never gave a thought about how this delicious snack got its name as loveletter when i was a kid.But now i know why it is called so.Irresistible sweetness and love  filled inside which makes you fall in love with it;indeed a loveletter..It has other names like madakku saan,elanchi etc in different parts of kerala. But i feel loveletter is the best suitable one🥰🥰🥰🥰🥰🥰🥰🥰

This was an usual after school snacks during childhood. The moment i stepped into my home coming back from school my mom while making loveletters,the aroma of cardomom and coconut rush into my nose...aahhhh..nostslgic.My mom used to add egg and used only maida to make these loveletters,which would make it even more delicious

Adding egg is optional.But it adds taste.you either use whole wheat flour alone or all purpose flour or mix of both as i did here.Either ways its a yummy snack.

INGREDIENTS

Whole wheat flour - 1/2cup
All purpose flour - 1/2 cup
Salt - 1/4 tsp
Baking soda - a pinch
Water - 1 cup
Egg -1 optional
Ghee - as required

FOR THE FILLING

grated coconut - 1/2 cup
Jaggery  - 1/2 cup
Cardamom  - 3 pods ,crushed

HOW TO MAKE

In a bowl add flour ,salt ,baking soda ,water and mix well.the batter should be loose

Grate jaggery and mix with grated coconut and crushed cardamom  and keep aside

Heat a pan..apply some ghee
Pour a big ladle of batter into the pan and spread thinly
Flip it once its cooked
Again flip it when the other side is cooked
Now take a spoon full of coconut Jaggery mixture and place in the middle of the pancake
Fold both sides of the pancake to the inside and cover the filling..
Loveletter is ready .
move to a serving plate

CHOCO OREO ICECREAM

I am on cloud9 that i made this delicious icecream today...my daughter is a biiig icecream lover and she has been craving for it for many days..we are hypersensitive to the preservatives added in most of the popular brands of icecreams.But i didn't have the courage to try making at home and i didn't know it was this easy to make icecream at home.I love my electric beater☺

I was going through some videos in youtube for the recipe.but i have gone through so many videos that i finally ended up mixing all the recipes.i even added a tablespoon of leftover dalgona coffee cream which is completely optional. The texture of the icecream was perfect nothing less than the shop bought ones.Needless to say that toppings are totally customizable. And we can make few changes in the recipe to make different flavors of icecreams like strawberry ,mango ,fig n honey ,tender coconut ,coffee  n cookies etc which i would love to try in the future

My daughter loved it very much.she didn't allow the icecream to set overnight..it got hardly 8hrs to set.And blame my excitement  for the quality of the pics😁.let's see how to make this delicious icecream

INGREDIENTS

Amul fresh cream - 250ml
Condensed milk - 1/4 cup
Vanilla essence  - 1tsp
Oreo biscuits Amul- 5 numbers
Coco powder  - 2 tbsp
Chocochips ,nuts,raisins,  chocolate syrup - for toppings

HOW TO MAKE

Take fresh cream in a bowl.

Immerse this  bowl in another bowl with icecubes or cold water in it.

Now using an electric beater beat the cream at high speed for 5minutes

Add condensed milk to it and start beating at high speed for another 5 minutes

Now add vanilla essence and cocoa powder  and beat for another 5 minutes

Add crushed oreo biscuits into the mixture and gently fold in

Transfer the mixture to a container or bowl and  cover with lid or aluminum foil

Keep in the fridge to set for minimum 5 hrs or overnight

Scoop the icecream and top it with chocochips or chocolate syrup or honey or nuts of your choice

And you are ready to dive in:))

MOONGDAAL NAMKEEN

Haldiram's moongdal namkeen is my daughter's favorite. Since its lockdown we have the constant urge to keep munching all the time and its best to try homemade snacks  always.

The first time i tried this it was a flop because i didn't soak the moongdal as i assumed it need not be soaked.then i googled , found the recipe and made it yesterday. It is very easy to make and only bad thing about this simple yet yummy n crunchy snacks is that its deep fried.lets see how its made

INGREDIENTS 

Skinless split moongdal - 1 cup 

Oil - for deep frying

Salt - as per taste

HOW TO MAKE

• Wash and soak moongdal for 2 to 3 hrs 
• Drain the moongdal   and keep aside 
• Heat a pan and add oil for frying the  moongdal 
• Add the moongdal into the pan and deep fry them till its crispy or about to change into brown colour 
• Spread the fried moongdal in a plate an when it is slightly cooled add some salt  and give it a mix
• Now moongdaal is ready to much on.