Aloo Tuk

What you need:

2 big potatoes
Oil for deep frying
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
Salt as per taste

Method:

1. Wash and peel potatoes, cut them in thick slices and immerse in cold water
2. Rinse them in cold water for 3 to 4 times and wipe off the any water with a paper towel 
3. Meanwhile heat oil in a wok and when you pat dry the potatoes fry them in the hot oil till the inside is a bit soft
4. Drain them in a paper towel and remove excess oil
5. Right before serving them you will need to deep fry them again till they turn a nice brown and drain it in a paper towel
6. Add the powders and salt and serve them hot

Egg Roast

What you need:

3 - Eggs
5 - Onions medium sized
1 - Tomato Medium size
Few curry leaves
Few sprigs coriander leaves
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp jeera powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp ground pepper
1 bay leaf
1 tbsp ginger garlic paste
1/3 cup water
2-3 tbsp - Sunflower or coconut oil

Method:

1. Boil the eggs, peel them and make small slits 
2. In a broad pan or wok heat the oil, add the mustard seeds, curry leaves, bay leaf and onion and fry well not letting it burn
3. Once the onions turn brown add ginger garlic paste and fry
4. Add all the masalas and fry. After a minute or two add the tomatoes fry for a bit and pour the water
5. Once it thickens add the eggs and mix gently not letting the eggs break
6. Done!!

Sticky Toffee Pudding

What you need:

For the pudding :

1 cup  chopped, dried and pitted dates
1/4 tsp baking soda

3/4 cup  boiling water

1 1/4 cups  all purpose flour

3/4 tsp baking powder

1/4 tsp salt

5 tblsp unsalted butter, room temperature

1/2 cup light brown sugar

2 large eggs

1 tsp vanilla extract

Toffee Sauce:

1/2 cup light brown sugar

4 tblsp unsalted butter

1/8 tsp salt

1/2 cup  heavy cream 

1/4 tsp pure vanilla extract

Method:

1. In a bowl place the dates and baking soda and add the boiling water and stir to combine and let it rest 
2. In another bowl beat the butter sugar and vanilla till light and fluffy, add the eggs one at a time beating well after each addition
3. Add the flour and salt to this and incorporate till its mixed well
4. Add the dates along with the water and fold it into the mixture
5. Bake in a pre heated oven at 180 C for 25-30 mins
6. While its baking get the toffee sauce ready
7. In a pan add the butter sugar salt vanilla and cream on low heat and mix till the butter and sugar melts and switch off
8. As soon as you remove the cake from the oven poke holes with a skewer and pour half the sauce over the cake 
9. Reserve the rest to serve while you eat
10. Serve the pudding with vanilla ice cream or whipped cream:)

Pesarattu ( Green Gram Dosa)

What you need:

1 cup - Green gram
2 tbsp - Raw rice

1 tsp - Jeera
2 green Chillies
Few sprigs of coriander
1 inch ginger
2 cloves of garlic
Salt as required
Oil for the dosas

Method:

1. Soak the green gram and rice overnight or minimum of 6 hours
2. Once soaked grind it along with all the ingredients listed above except the salt and oil
3. The mixture will be coarse and thick
4. Adjust the water and salt according to your taste
5. Pour a laddle on hot tawa and pesarattu is ready:)
6. Serve it with the chutney of your choice, usually served with ginger or coconut chutney

Chocolate Peanut Butter

What you need:

1.5 cups Peanuts
1/2 cup Jaggery or Sugar
1/3 cup Cocoa Powder
1/4 cup Olive oil (You may need more based on the consistency you want )

Method:

1. Dry roast the peanuts, cool down and then peel the skin off
2. In a mixie put all the ingredients and grind to a smooth paste
3. Add more jaggery and olive oil as required. The above measurements gave me a smooth paste
4. Store it in a air tight container and enjoy with your toast or oats porridge :)

One Pot Chicken Biryani

What you need:

2 medium size - Onions finely sliced

1 medium sized - Tomato chopped to bits ( de seeded)

2 -3 green chillies- slit in half

3-4 tbsp oil

1 Bay leaf

1/2 tbsp Ginger garlic paste

1/2 tsp turmeric powder

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp garam masala

1/2 cup Mint Leaves or Coriander leaves chopped (optional)

1 tbsp Pepper powder

Salt according to taste

2 cup Basmati or Sona Masoori Rice

1/2 Kg Chicken (washed thoroughly)

1 cup Curd

2.5 - 3 cups Water ( depending on rice)

Method:

1. In a bowl marinated the chicken with curd and salt pepper for 30- 45 mins and in another bowl soak the rice for 30 mins.
2. In a pressure cooker add oil and once its hot add the bay leaf, green chillies and onions and fry till onions are brown but not burnt :)
3. Add the ginger garlic paste and fry take care not to burn and adjust the heat accordingly
4. Add the tomatoes and let it soften and let the oil out prior to adding all the masalas and mint leaves and fry for 2 mins
5. Now add the marinated chicken and let mix well, cover with the lid and let the chicken cook 50% this will take about 10 -15 mins
6. Now add the rice and water and close the lid with the whistle for 2 whistles
7. Done:) serve with raita and papad .

Gobi Peas Fry

Gobi Peas Fry

What you need:

1 medium sized gobi cut into small florets
1 medium size onion finely chopped
1/2 cup peas
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
Salt as per taste
To Temper:
2 tbsp cooking oil
1/2 tsp mustard seeds
Few curry leaves


Method:

1. Heat a pan with little oil and add the to temper ingredients followed by onions
2. Fry till its soft add the masalas and fry till oil separates
3. Add the gobi and peas mix well and close the lid
4. Stirring in between so it wont burn
5. Should take 15-20 mins to cook thoroughly
6. You can serve with good old rice dal or chappati:)

Hummus

Hummus

What you need:

1 cup - Chickpeas soaked overnight and pressure cooked
2 tbsp - Lemon Juice
1 tbsp - Cumin powder or Whole Jeera
Extra virgin Olive Oil - To garnish
Parsley or Coriander - Few sprigs
1/2 tsp or more- Chilli powder or Paprika
1/2 cup - Tahini paste (Dry roast white sesame seeds still fragrant, let it cool. Then grind it till a smooth paste with olive oil)

Method:

1. Place all the ingredients in a mixer except the extra virgin olive oil, corainder and chilli powder.
2. Grind it to a smooth paste and its done
3. Garnish it with the corainder, chilli powder and extra virgin olive oil before serving
4. Keeps well in a air tight container for up to a week.
5. Use it as a sandwich spread, in rolls or as a dip:)

Tomato Peas Pulao

Tomato Peas Pulao

What you need:

Tomatoes - 2 large de-seeded and  finely chopped
Onion - 1 big thinly sliced
Peas - 1/2 cup I used frozen thawed
Rice - Sona Masoori - 11/2 cup
Water - 3 cups
Ginger Garlic - 1 tsp finely chopped or paste
Coriander - Few sprigs
Salt -as per taste
Oil - 1-2 tbsp
Mustard Seeds - 1/2 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Green Chilli - 2 slit length wise

Method:

1. Wash the rice and keep aside
2. In a cooker add the oil and let it heat up and add the mustard seeds and let it splutter, add the onions and fry till golden
3. Add the ginger garlic and let it fry a bit and add the tomatoes peas and all the masala and fry till the tomatoes are cooked well
4. Add the coriander leaves  for less than a minute reduce the flame to low and add the water followed by rice and salt
5. Close the cooker for 2 whistles
6. Tadaa its done
7. Serve hot with raita or any veg curry of your choice

Apple Streusel Cake

Apple Streusel Cake

Recipe Source : Joy of Baking


What you need:

Streusel Topping:

1/2 cup All purpose flour

1/4 cup Brown sugar

3/4 tsp ground cinnamon

1/8 tsp salt

3 tbsp cold unsaltedbutter, cut into small pieces

1/2 cup toasted and coarsely chopped nuts of your choice (I didnt use any)

Cake Batter:

1 cup All purpose flour

1 tsp baking powder

1/4 teaspoon salt

1/4 cup  unsalted butter , at room temperature

1/2 cup regular sugar

1 large egg at room temperature

1/2 teaspoon vanillaextract

1/3 cup  milk, at room temperature

2 large  apples (I use Granny Smith), peeled, cored, and cut into thin  slices

Method:

1. Preheat your oven to 350 degrees F (180 degrees C)
2. Streusel Topping: In a large bowl, mix the flour, sugar, ground cinnamon, and salt. Cut the butter into the flour with a  fork until it resembles coarse crumbs. Stir in the chopped nuts. Set aside.
3. Cake Batter: In a separate bowl whisk together the flour, baking powder, and salt.
4. In the bowl of your electric/hand mixer, beat the butter until creamy smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla extract and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat just until combined. Spread the batter onto the bottom of your prepared pan, smoothing the top with the back of a spoon or an offset spatula. 
5. Evenly arrange the apple slices on top of the cake batter and then sprinkle with the streusel topping.
6. Bake for about 45 -50 minutesor until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly. 
7. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. 

Mango Cake

Mango Cake

Adapted from : Edible Garden


What you need:
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups mango pulp (I use sweetened)

1/2 cup melted and cooled butter

2/3 cup icing sugar

1 tsp vanilla

Method:

1. Preheat oven to 350F / 180C.

2. In a bowl, mix the dry ingredients  flour, baking powder, salt  well together.

3. In another bowl, whisk the mango pulp, melted butter, sugar and vanilla until well combined. Add this to the flour mixture and fold until there are no traces of flour left. Use a whisk or silicon spatula for the job.

4. Transfer to a greased pan and bake in the pre-heated oven for about 35-40 mins or until the skewer instered comes clean.

Transfer to a cooling rack, dust with some icing sugar.