Muttayappam

Ingredients

White Rice: 1 ½ cups

Cooked Rice: 1/2 cup

Egg: 1

Salt: needed

Water: ¾ cup or adjust according to the consistency

Oil: for deep fry

Method Of Preparation

Soak the white rice in water to about 4hrs.

Wash and drain the rice.

In the grinder add soaked rice, cooked rice, salt, egg and water and grind.

The batter should be slightly thicker than dosha batter.

Heat oil in a kadai, when the oil is heated add a ladle full batter to the oil.

Decrease the flame to medium, when it puffs up turn the other side and fry.

Take it out and drain it on a tissue paper.

Serve hot with chicken curry.

Sausage Stuffed Bun

Ingredients

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup

Milk Powder: 2tbsp

Warm Water: ¼ cup (or as required)

Sugar: 1 ½ tbsp

Salt: needed        

Oil: 2tbsp                   

Melted Butter: 4tbsp or olive oil

Yeast: ¾ tsp

Stuffing

Sausage: 6 or as needed (cut into round slices)

Tomato ketchup: 4tbsp

Cream cheese: 4tbsp

Method Of Preparation

Dough

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Divide the dough into two equal portions.

Take a round spring form baking tray. Grease or line with butter paper.

Take one portion of dough, roll and place it into the tray so as it cover all sides of the tray.

Spread tomato ketchup and then spread sausage and the add cream cheese above it.

Take the other portion of the dough and roll and place it above the stuffing.

Cover it well so that it touches all sides of the pan.

Brush the egg wash on top. Cover and keep for 15minutes.

Meantime preheat the oven.

Bake it at 160deg C to about 40minutes or till done.

Tuna & Vegetable Salad

Ingredients

Onion: 1 small

Capsicum: 1

Tomato: 1

Cucumber: 1

Carrot: 1

Tuna shredded: one cup (I marinated chicken with turmeric, chilli and salt and fried)

Sweet corn cooked: ½ cup

Avocado chopped: ¼ cup

Coriander leaves chopped: 4tbsp

Olives: Black & Green: 10 each

Salt: needed

Lemon juice: of 1 lemon or as needed

Pepper powder: ½ tsp

Cumin powder: ½ tsp

Olive oil: 1 + 1tbsp

                                 

Method Of Preparation

Chop capsicum and sauté it in olive oil for 2 minutes.

In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, Avocado, chopped olives, and shredded tuna and coriander leaves.

Add in sweet corn and mix.

Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.

Chill for few minutes or serve as it is.

Custard Pudding Topped With Praline and Caramelized Semiya

Ingredients

Custard powder: 3tbsp

Milk: ½ ltr

Sugar: 4tbsp (or as per taste)

Caramelizing vermicelli

Vermicelli/Semiya: 3tbsp (broken into small pieces)

Butter: 1tsp

Sugar: 1tbsp

Water: 2-3 tbsp

Praline:

Sugar: 2tbsp

Almonds chopped: 3tbsp

Fruits: As per Choice

Method Of Preparation

Caramelizing vermicelli

Heat butter and add vermicelli to it, roast it till it becomes slight brown. Switch off the flame and keep aside.

Heat 1tbsp sugar in a non- stick pan, when it starts to brown add the roasted vermicelli, stir and add 2tbsp water to it and switch off the flame after half minute.                              

To make praline:

Heat a pan and add sugar. Let the sugar melt and start to boil. Reduce the heat and let the sugar turn golden in color. Switch off the flame, add the chopped nuts, mix well and pour the whole mixture on an oiled aluminum foil. Let it cool completely. (Beware: Pralines are extremely hot and it can cause serious burns). Once they are completely cold, break them to pieces and crush them in pestle and mortar or food processor.

Custard

In a cooking pan add milk sugar and custard powder. Stir without lumps.

Keep on flame and stir continuosly till it becomes thick.

Switch off the flame.

Let it cool a bit (not fully cooled)
Setting

Take the pudding bowl, spread caramelized semiya, add some fruits and pour custard to half of the bowl.

Then again add caramelized semiya, fruits and praline. Then fill the bowl with custard and sprinkle fruits semiya and praline.

Decorate with cherry

Chill for 2hours and serve.

Bread Pockets

Ingredients

Pocket

Bread: 10

Egg: 1

Bread Crumbs: needed

Oil: for frying

Masala

Chicken: 1 ½ cups (cooked and shredded)

Onion: 2

Green Chilli: 2

Coriander leaves chopped: 3tbsp

Turmeric powder: a pinch

Salt: needed

Pepper powder: ¼ tsp
Garam Masala: ¼ tsp

Oil: 3tbsp

Method Of Preparation

Masala

Heat oil in a pan and add chopped onion.

Saute for a while and add green chilli, chopped turmeric powder, pepper powder and garam masala.

Add salt and shredded chicken.

Stir and close and low the flame and cook for 5minutes.

Then add coriander leaves and switch off the flame.

Pocket

Beat the egg well by adding 3tbsp water or milk. Keep aside

Take the bread crumbs and keep aside

Cut the sides of the bread.

Take two slices of bread together.

Roll it together slightly with a rolling pin. (Pair the slices and do the same with the other slices)

Take the rolled bread piece and first dip in egg well and the dust well with bread crumbs.

Deep fry in hot oil till bith sides are golden brown

Drain it on a kitchen tissue.

Take each piece and cut it into two and make pockets.

Stuff the masala into the pocket and serve hot.

Blooming Onion Bun

Ingredients

Burger Bun

Mozzarella Cheese     

Spring Onion

Method Of Preparation

Take the bun and make square slits on it.

Then add the mozzarella cheese in to the slits and on top of the bun

Then sprinkle some chopped spring onion on top of it and again sprinkle some mozzarella cheese.

Preheat the oven and bake at 160 deg C to about 7 to 10min or till the cheese melts.

Poached Egg

Ingredients

Egg: 1

Water: needed

Vinegar: 1tsp

Pepper & salt: to taste

Method Of Preparation

Break the egg into a small bowl.

Add enough water to come 2 inch up the side of a narrow, deep pan.

Add in vinegar to it.

When the water simmers, spin the water with a spatula and drop the egg carefully to it.

Cover and turn off the heat. Let the egg stay undisturbed for 5 min.

Don’t peek, poke, stir or accost the egg in anyway.

Take out the egg with a slotted spoon.

Drain in a kitchen towel

Serve by sprinkling salt and pepper.

Egg Sandwich(Bread)

Ingredients

Hard Boiled Eggs: 3

Bread Slices: 10

Onion: 2big

Tomato: 1 small

Green Chilli: 1

Turmeric powder: ¼ tsp

Pepper powder: ½ tsp

Garam Masala: ¼ tsp

Coriander powder:  a pinch

Chilli powder: ¼ tsp

Coriander leaves chopped: 1tbsp

Salt: needed

Oil: 4tbsp

Ghee/Butter: 3tbsp

Method Of Preparation

Heat oil in a pan add thinly sized onion, sauté till transparent.

Add chopped tomatoes. Cook till it is mashed.

Add in the turmeric powder, chilli powder, coriander powder,garam masala, pepper powder. Add salt too.

Saute and add coriander leaves and chopped green chilli. Switch off the flame.

Slice the hard boiled eggs into round thin pieces.

Take the bread slice, spread the onion masala and spread the egg pieces and then slight spread the masala again and place one bread slice over it.

Heat non stick tawa, spread butter, keep the filled bread and toast. When one side is done, flip carefully.

Cut into triangle piece and serve hot.

Guacamole/ Avocado Dip

Ingredients

Avocado: 3

Onion: 1

Tomato: 1

Green Chilli: 2

Coriander leaf chopped: 4 tbsp 

Salt: needed

Lemon juice: needed

Method Of Preparation

Chop finely onion, tomato, green chilli, coriander leaves. Add these into a bowl.

Add in avocado pulp, lemon juice and salt. Mix well.

Avocado -Mango Shake

Ingredients

Avocado: 1

Mango: 1

Milk: needed (as per the desired consistency)

Honey: needed    

Method Of Preparation

Peel and deseed avocado and mango.

In the juicer add avocado, mango honey and milk.

Chill and transfer into glass and serve.

Capsicum & Sweet corn Salad

Ingredients

Onion: 1 small

Capsicum: 1

Tomato: 1

Cucumber: 1

Carrot: 1

Avocado: half of 1

Mustard leaves chopped: ¼ cup

Sweet corn cooked: ½ cup

Coriander leaves chopped: 4tbsp

Salt: needed

Lemon juice: of 1 lemon or as needed

Pepper powder: ½ tsp

Cumin powder: ½ tsp

Olive oil: 1 + 1tbsp

                                 

Method Of Preparation

Chop capsicum and sauté it in olive oil for 2 minutes.

In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, avocado, mustard leaves, and coriander leaves.

Add in sweet corn and mix.

Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.

Chill for few minutes or serve as it is.

Mushroom Fry

Ingredients

Mushroom: 1 pack

Turmeric powder: ½ tsp

Kashmiri Chilli powder: ¾ tsp

Garam Masala: pinch

Oil: 2tbsp

Salt: needed

Lemon Juice: ½ tsp

Curry leaf: needed

Capsicum: 1

Onion: 1 small

Coriander leaves

Oil: for shallow fry

                                 

Method Of Preparation

Marinate mushroom with turmeric, chilli powder, garam masala, salt, lemon juice, oil and curry leaf.

Heat oil in a non stick wide pan, add the marinated mushroom to it.

Don’t close with lid or sim the flame.

Water will ooze out from mushroom.

Let the water fully evaporate and when the oil starts coming out add capsicum and onion. (if the oil is more discard the excess oil before adding capsicum and onion)

Stir fry for 2 or 3minutes. Add coriander leaves and switch off the flame.

Stuffed Potato

Ingredients

Potato: 5 small

Minced Meat: 300gms (any type of meat)

Onion: 1+1

Tomato: 1small + 2medium

Turmeric powder: ¼ tsp

Chilli powder: ½ tsp

Coriander powder: ½ tsp

Coriander leaves chopped: 2tbsp

Garlic and ginger paste: 1/4tsp

Pepper powder: ¼ tsp

Salt: needed

Oil: needed

                                 

Method Of Preparation

Peel and scoop out the potatoes. Place the potatoes in salt water for at least 1hr

Steam the potatoes till is cooked. Don’t overcook the potatoes.

For stuffing

Heat oil in a pan, add the chopped onion.

Saute for a while till it is transparent and then add the ginger garlic paste to it.

Saute for a minute and add the chopped tomato

When the tomatoes get mashed up add all the spices to it.

Stir for a while add minced meat to it.

Close and cook in low flame till it is done.

When the meat gets cooked, Add coriander leaves and switch off the flame.

Let the stuffing gets cooled to workout with it.

Take each potato and stuff it inside the core.

Then grind two tomatoes.

Heat 2tbsp oil in a pan 

Add 1 chopped tomato, saute till it is transparent.

add the grinded tomato and salt to it

Stir for a while and add the stuffed potatoes to it.

Keep in medium flame and stir occasionally till the gravy gets absorbed by the potato.

Sprinkle coriander leaves and switch off the flame

When it is cooled cut into pieces and serves or serve as it is