Rosemilk Cake

Ingredients for the cake:
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🌸 All purpose flour - 1 cup
🌸 Baking powder- 2tbspWhole milk - 1/2 cup
🌸 Rose syrup- 4tbsp
🌸 Sugar -1/2 cup
🌸 Salt as required
🌸 Eggs - 2
🌸 Unsalted butter- 1 stick (1/4cup)
🌸 Pink food color - 1 tsp

Ingredients for the rose milk:
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🌸 Condensed milk-1/2 cup
🌸 Rose syrup - 10tbsp
🌸 Sugar- 2tbsp

Ingredients for topping:
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🌸 Whipping cream (optional)
🌸 Pistachio (nuts) -2tbsp
🌸 Dried Rose petals- few
 

Method:
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🌸 Combine the milk , sugar and rose syrup in a small bowl and set it aside.
🌸Preheat oven to 350 degrees .
🌸Beat together the eggs, sugar and butter until you get a creamy texture.
🌸 Add the flour and baking powder to the egg mixture and mix until the flour is fully incorporated.
🌸 Then add milk , rose syrup and pink food color mix until combined. You can just use a spoon for the mixing and do it gently being careful not to over mix.
🌸 Gently pour the mixture into the cake pan.
🌸 Bake until the top is golden brown and a toothpick inserted into the centre comes out clean.
🌸When the cake is baked, let it cool down completely in the pan. Use a fork to make holes on top of the cake.
🌸 Pour the rose milk over the cake.
🌸 Cover the cake and keep it in the fridge for at least an hour so that the cake can absorb all that rose milk.
🌸 Finally, spread the some pistachio and dried rose petals on top of the cake.
🌸 Refrigerate for a few hours and serve chilled.

  

   

Poori Kizhangu (Poori Masal)

 

Ingredients:

• Potato – 4 to 5
• Onion – 2
• Green chillies – 3
• Ginger – 1 inch piece
• Salt – as needed
• Turmeric Powder – 1/4 tsp

To temper:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad Dal – 1 tsp
• Chana Dal – 1 tbsp
• Curry leaves – 2 sprigs

Method:

• Wash and halve the potatoes. Pressure cook for 2-3 whistes. Once the pressure releases, peel the skin and mash them roughly with a fork. 
• Meanwhile chop the onion, ginger and green chillies and keep it ready.
• Heat oil in a wok and temper with the ingredients under “to temper”. Add chopped onions and saute until transparent. 
• Then add the mashed potato, salt and turmeric powder and combine well.
• Add little water and let it boil for 3-5 mins or until the potato masala comes to a semi-thick consistency and switch off the flame.

  

White chocolate Lava cake (Warm dessert)

 

Hello December 🌲🎁

 

Recipe

Ingredients
✔️Butter - 1/2 cup
✔️White chocolate-8 ounce
✔️Powdered sugar - 1/2 cup
✔️Eggs -4
✔️All purpose flour- 6 tbsp or 1/4 cup
✔️Vanilla extract- 1 tsp
✔️Sweet Chocolate , cut into pieces (for filling)- 2 ounce
✔️Chocolate- to garnish
Instructions
✔️Preheat oven to 390 degrees F and prepare souffle cups by brushing with melted butter. Set aside.
✔️Add the butter and white chocolate to a large microwave-safe bowl and microwave in 20-30 second , making sure to stir well or until melted and smooth.
✔️ Remove from the microwave and whisk in the powdered sugar until well combined, then add in the eggs and vanilla and then stir. Add flour and mix until fully combined.
✔️ Pour batter equally in souffle cups .
✔️And drop in the Chocolate pieces and allow to sink completely into the white chocolate mixture .
✔️Bake for 12-15 minutes until the sides are set.
✔️Allow to rest for a few minutes then transfer them on serving plates.

Green velvet Cupcake with orange buttercream frosting

Recipe ⤵️

Ingredients
For the Cupcake :-
* Sugar- 1/2 cup (as per your taste)
* Vanilla extract - 2 drops
* All purpose flour - 1 cup
* Butter - 5- 6 tbsp
* Condensed milk - 1 cup
* Food color , green - 4-5drops
For the Buttercream
* Butter , softened and unsalted- 1 cup
* Powdered sugar - 1/2 cup
* Vanilla extract- 1 tbsp
* Food color -orange
*Orange extract - 4tsp
* Pinch of salt
  

Instructions:-

Recipe for Cupcakes:-
🧁Utilizing an electric mixer, whisk the butter and sugar into the another large bowl. When they start to creamy and add flour and then gently and slowly add the condensed milk.
🧁Combine the food coloring (if you want) and vanilla and mix. Continue steadily to beat till stiff peaks form.
🧁Pour the mixture into the cupcake pan.
🧁Let them bake at 300 F for 13-15 minutes. Let them chill totally before taking away from cupcake pan.
 
For buttercream frosting:-
🧁In the bowl of an electric hand mixer, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes.
🧁Transfer food color , vanilla extract and salt to whipped butter and blend mixture until combine. Stir in orange extract followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy.
🧁pipe the frosting onto the cupcakes.

  

Chicken Keema puffs

Ingredients :
🥐 Puff pastry sheets (available in the grocery store), 3sheets , frozen
🥐Chicken keema -1cup
🥐Tomato-1
🥐Cumin seeds-1tsp
🥐Curry leaves, chopped-few
🥐Green chilies -3
🥐Onion- 1
🥐Salt as required
🥐Ginger garlic paste- 1tsp
🥐Coriander powder- 1tsp
🥐Red chili powder (or to taste) - 1tsp
🥐Turmeric powder-1/4 tsp
🥐Cilantro chopped-few
🥐Spices (cinnamon sticks) -1

  

Method:
To prepare chicken keema filling:-
🥐Heat 2 tsp of oil in a pan, add cumin seeds , cinnamon sticks and let them splutter then add chopped curry leaves, onion, tomato, green chilli, and salt and cook for 3 or  4 minutes.
🥐Add the ginger garlic paste,coriander powder,red chili powder and turmeric to the pan.  Stir and cook for 2 minutes.
🥐And add chicken keema and cilantro and stir until cooked it well. Set aside.
For baking puffs:-
🥐Take Puff pastry sheets, and cut it like a rectangles.
🥐 Place 2 to 3 tablespoons of the stuffing in center. Brush the edges with water.
🥐Then join and lightly press the edges of each puff. Make sure they are sealed well.
🥐place all the puffs on a baking sheet.
 🥐Bake in a 350f oven, for 25 minutes or till puff pastry is golden brown.

   

Masal Dosai

  

 Ingredients:-

Potato – 4no big

Green chilli –3

Ginger – ½ tsp (grated)

Onion – ½ cup (finely chopped)

Curry leaves – few

Coriander leaves – hand full (chopped)

Mustard seeds – ½ tsp

Channa dhal – 2tsp

Urad dhal – 1tsp

Turmeric powder – 1tsp

Salt to taste

Oil for seasoning

Dosa batter - 1 cup

  

Preparation:-

1. Boil the potatoes well, peel of the skin and take it in a wide bowl. Mash the potatoes with little ginger , green chili and salt. Keep it aside.
2. Heat oil in a pan,splutter mustard, urad dhal, and channa dhal. Fry till channa dhal turns little brown in color. 
3. Then add onion, turmeric powder, curry leaves , green chili and ginger. Fry well. 
4. Add the potatoes  and mix well. Set aside.
5. Heat a frying pan or the tava. Spread the dosa batter.
6. Sprinkle some oil on the sides of the dosa. Cover the dosa with a lid and let it cook.
7. When the top side is cooked, spread some more oil and top the dosa with the potato masal filling and spread it lightly.
8. Fold the dosa.
9. ServeMasal dosa hot with garlic podi, tomato chutney and veg sambar.

 

Egg poriyal Dosai (Egg stir fry stuffed Dosa )

Ingredients:-

• Egg - 4
• Onion- 1 big
• Tomato- 1 
• Green chilli- 3 
• Ginger, minced - 1 tsp
• Curry leaves - few
• Pepper powder - 1 tsp
• Cumin powder - 1 tsp
• Fennel powder- 1 tsp
• Mustard seeds- 1 tsp
  
• Cumin seeds- 1 tsp
• Salt - as required
• Oil - as needed
• Coriander leaves- for garnishing
• Dosa Batter - 1 cup 

Method:-

• Firstly, whisk the eggs and set aside. .
• Finely chop onions, ginger and tomato. Slit the green chillies.
• Heat oil in a pan or kadai. Add mustard seeds and cumin seeds. Once mustard seeds splutter, add finely chopped onions.
• Saute till onions turn soft and translucent. Then add slit green chilli, curry leaves and finely chopped ginger and fry for a minute.
• Then add finely chopped tomatoes.
• Fry for 2 minutes on medium flame till tomatoes turn soft.
• Stir and add the pepper powder, fennel powder, cumin powder along with salt.
• Finally add the whisked eggs.
• Keep stirring till the eggs get scrambled and blend with the spices.
• Stir till the eggs get cooked and then remove from heat.
• Garnish with chopped coriander leaves.
• Heat a frying pan or the tava. Spread the dosa batter.
• Sprinkle some oil on the sides of the dosa. Cover the dosa with a lid and let it cook.
• When the top side is cooked, spread some more oil and top the dosa with the egg poriyal filling and spread it lightly.
• Fold the dosa.
• Serve stir fry egg stuffed dosa hot with tomato chutney and veg sambar.

 

Tomato Garlic chutney

 Ingredients:-

Onion - 1 big
Dry red chilli - 4 - 5
Tomato - 1, big 

Garlic pods - 5-6 nos 

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp
Curry leaves - few

Asafoetida - a pinch
Salt to taste
Oil

Preparation:-

• Heat oil in a pan, add onion, tomato, garlic, curry leaves and  dry red chillies and Saute on a low heat for 5-6 minutes.Turn off the flame and let it cool. 
• Transfer this mixture along with salt to a blender and grind it to a smooth paste using little water. 
• Heat the same pan with  oil. Add mustard seeds, curry leaves, asafoetida  and urad dal and let it splutter. 
• Then pour the seasoning over the chutney.

  

Chow Chow Kootu

 

 

Ingredients:-

Moong dal - 1 cup
Chow chow - 2 
Turmeric powder - 1 tsp
Onion - 8 or 10
Salt to taste

To grind:-
Green Chilli - 3 nos
Cumin Seeds - 1 tsp

To Temper:-
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Hing - a pinch
Red Chillies - 2 nos
Curry leaves - few

Preparation:-
1. Wash and chop the chow chow and keep aside.

2. In a pressure cooker, add moong dal, green chilli,  onion , salt and turmeric powder with enough water for 3 whistles.Mash it and keep it aside.

 

3.  Grind Green Chilli, ginger and cumin seeds into a fine paste. keep aside.

4. Heat oil in a pan, add mustard seeds, cumin seeds, hing, broken red chillies and curry leaves and fry for a mins.

5. Add remaining onion and green chilli. Saute till it turns translucent.

6. Now add chopped chow chow and salt and fry  for few mins. Cover and cook until it turns soft .

 7.Then add mashed moong dal and gorunded ginger greenchilli paste,mix well and bring it to boil for 4-5 mins.

8. Serve with hot steamed rice.

  

Egg and Chicken sausage patty with microgreens SANDWICH

 

Recipe 👇
Ingredients:-
🥪Bread slices - 5
🥪Yellow Peas (microgreens)- few
🥪Egg , large - 2
🥪chicken Sausage patty - 2
🥪Salt and pepper
🥪Mayonnaise for spreading
🥪Butter for bread toast
🥪 Olive oil - 1tsp

  

  

Instructions:-
🥪Toast bread with butter. And spread mayo on the toasted bread slices. Set aside.
🥪 Heat a frying pan over medium heat. Pour 1 tsp of olive oil and add both the eggs separately. After about 2 minutes, flip the eggs and turn off the heat.
🥪Season with salt and pepper to taste and top with bread slice.
🥪And top with microgreens .
🥪Then toast the sausage patty for about 3-4 mins on both sides and then place on top of the egg and bread.

  

Poondu podi ( garlic podi) for idli/dosa

 

 

Ingredients:-
🧄Garlic - 20-25 cloves
🧄Urad dhal- 1 -2 tsp
🧄Shredded coconut - 3 to 4 tbsp
🧄Dried red chilli- 10 -15 nos
🧄Curry leaves - few
🧄Salt to taste
🧄Oil as needed
 

Instructions:-
🧄In a pan , roast urad dhal, red chilling, curry leaves, shredded coconut and garlic cloves in a tsp of oil until it turns fragrant, crisp and golden.
🧄Cool down and grind it with salt to coarse powder.

 

Rose Kulfi

 .

This Rose kulfi is a delicious treat that's delicately flavored with rose water and rose syrup. I love rose flavoring in drinks. One of my favorite summer drink is rosemilk.

 

   

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Will you make this kulfi?😜
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Ingredients:-
•Whole Milk – 2cups
•Sugar – 1/4 cup or as per taste
• Corn flour or Rice Flour – 1 tablespoon
• Cardamom Powder – 1 teaspoon
• Pistachio Powder / Pista – 2 tablespoon
• Rose Water – 1 tablespoon
•Rose syrup- 1tablespoon
• Fresh cream – 1/4 cup
•Cashew nuts crushed - 2 tbsp
•Almond crushed - 2 tbsp
•Rose petals for garnishing

   

Preparations

1. Heat milk in a pan over a medium-low heat.
2. Let it boil on medium-low heat for 10 minutes.
3. Add the sugar and stir well. Let the milk boil until sugar dissolves completely.
4. Add the cornflour or rice flour to the 4-5 tablespoon milk and whisk well to dissolve completely.
5. Add these mixture to the boiling milk.
6. Once the milk has thickened, add Cardamom powder, pistachio powder, cream , rose water , rose syrup and crushed almond and cashew nuts and stir well.
7. Let the kulfi mixture cool completely.
8. Now pour the kulfi mixture in kulfi moulds or in disposable glasses.
9. Cover and freeze for 8 hours or overnight.
10. Once the kulfi is well set, rub the moulds between palm for a minute.
11. Now take out the kulfis with the help of knife by sliding at the edges.
12. Garnish with rose petals and cardamom powder.