Cheese Omelette

Ingredients 

2 Eggs
2 tbsp milk
2 tsp chopped onion (optional)
1-2 cheese slice
2 tsp butter
1/2 cup filling (refer notes)
1/2 tsp pepper
Salt

Directions

Beat egg with milk. Add onion, pepper and salt. Mix well and Keep it aside. Heat 1 tsp butter in a pan and saute mushroom,chicken (cooked) and bell pepper with salt .In the same pan add more butter and pour the eggs , Continue to move the skillet in a circular motion.When the outside edges have firmly cooked, place the filling and cheese on the top. Press the fillings gently and fold the omelet in half, being certain to cover the cheese slices. Garnish with black pepper powder.Serve with toasted bread.

Note

I used mushroom,bell pepper and chicken(cooked) .

Broccoli stir fry

Ingredients

3 cups Broccoli(cut into florets with stem removed)
2 Eggs 
1/2 cup sliced Onion 
2 clove garlic
2 chopped green chili
1/4 tsp Cumin seeds 
1/2 tsp mustard seeds
1/4 tsp garam masala (optional)
1/4 tsp pepper
oil
Salt

Directions

Beat egg with salt and pepper and keep it aside. Splutter mustard seeds in hot oil, add jeera and garlic. Add onion and saute till  it becomes soft.Now add green chilies, broccoli florets and salt. Stir fry in medium-high for 8-10 mins. Sprinkle water occasionally. At this stage add beaten egg and cook for 1-2 mins.

Note:

Also You can prepare without eggs.

You can cook more than 10mins to make it softer instead of crunchy florets.

You can also add some grated coconut at the end.

Malabar chicken biryani

Ingredients 

For cooking rice

4 cups Basmati Rice 

10 Cloves

8 Cardamom pods

5-7 small ½” inch long Cinnamon sticks

1-2 bay leaves 

A handful of fresh mint leaves

2 tsp freshly squeezed lemon juice

Salt to taste

Marination

1- 1 ¼ kg cleaned & cut chicken pieces

½ tsp turmeric powder

¾ tsp red chili powder

½ tsp Garam masala

Salt to taste

Oil

For Chicken korma

1/3 cup sliced garlic 

1/3 cup sliced ginger

20-26 Indian Green chilies 

2 tbsp ghee

4 cups thinly sliced big onions 

2 cups chopped or 2 big tomatoes

½ cup yoghurt

½ - 1 tsp red chili powder

4 tsp coriander powder

¾ tsp turmeric powder

1/8 cup chopped coriander leaves

¼ cup chopped mint leaves

15 whole cashew nuts

5-10 almonds

1tbsp poppy seeds (I omitted this)

For grinding the Biryani Masala Powder

10 cloves

8 cardamom pods

3-4 small 1” inch long Cinnamon sticks

½ tsp Shajeera

1 tsp fennel seeds 

6 mace

For layering & garnishing:

½ cup raisins 

¼ - ½ cup cashew nuts

1 medium size big onion, thinly sliced

3tbsp + 2 -3 tbsp ghee + more ghee/ oil for frying onions

1/2 cup finely chopped fresh coriander leaves.

A pinch of saffron

2tbsp warm milk

Aromatic masala Powder

2-3 cloves

2 cardamom pods

3-4 small ½ “inch long cinnamon sticks

2 tbsp ghee 

Heat 2tbsp ghee and fry the whole spices and grind these into a fine powder.

Directions

Grind garlic, ginger and green chili to a fine paste. Soak the nuts (Cashews, almonds and poppy seeds) in water for 20 mins and then grind to a fine paste. Marinate chicken with turmeric powder, red chili powder, Garam masala and salt for 30 mins. Shallow fry the chicken in oil for 2mins each on both sides. ( You don’t have to cook the chicken fully as this is just to keep the chicken pieces firm). In a wok, heat 2 tbsp ghee and sauté thinly sliced onions, until golden in colour. Add ginger garlic paste sauté till they turn a nice brown colour. At this stage, add tomatoes and sauté. Add chopped coriander leaves and mint leaves and combine well. Also add the ground masala powder, chili powder, coriander powder and turmeric powder and mix well with all the ingredients and sauté, until the raw smell of the spices is gone. Once the raw smell is gone ,add the shallow fried chicken and cook covered in medium heat.When the chicken is half-done, add the yoghurt and cook covered and when it is almost done, just before turning off the stove, add the nutty paste and mix well.

Cooking rice

Boil water in a heavy bottomed pan. When it starts boiling, add 2 tbsp ghee, whole spices and herbs , washed rice , lemon juice and cook the rice uncovered. When the rice is cooked (do not overcook), drain the excess water immediately and spread it on a tray.

Garnish 

Fry raisins and nuts separately in ghee till they turn golden brown. Add more ghee or oil to the same pan, to fry the thinly sliced onions till they become golden brown and let them drain on paper towels. Heat 2 tbsp milk and mix a pinch of saffron (or yellow colour) and keep it aside.

Layering and Dum

Grease your pan with some ghee. Randomly place some chicken pieces along with gravy in the bottom of the dish; then spread some cooked rice, sprinkle a pinch of ground aromatic masala powder, some fried nuts, fried raisins, fried onions and finely chopped coriander leaves, sprinkle some spice flavored leftover ghee (the one used for frying the spices for making the masala) and also a few drops of saffron milk. Repeat this layering process for the remaining rice.Place lid and and seal the edges with wheat dough. Place the dish on the hot iron tawa for 2mins and then reduce and cook for 20mins. Turn off heat and keep it aside for 15 mins before serving.

Conventional Oven Method:

Preheat the oven to 350F. Close the oven safe dish with aluminum foil and bake for 20-30 minutes.

Transfer directly to the serving plate. (Do not mix the gravy and rice). Garnish with fried onions, nuts and raisins. Serve with Salad and pickle.

Recipe Source: Mishmash

Note:

Change the amount of green chili according to your taste.

Soak the rice for 15mins before cooking.

Instead of water add curd to grind GGG (ginger, garlic and green chili) (only if needed).

Generally khaima rice is used in malabar chicken Biryani.

Orange Cake

Ingredients

1/2 cup unsalted butter
1 cup Sugar
3 Eggs
 2 cups All Purpose flour
2 tsp Baking powder
1 cup Fresh Orange Juice
½ tsp Salt
1 tsp Orange zest

For Frosting

11/2 cups icing sugar
2 tbsp butter
2 tbsp freshly squeezed orange juice
2 tbsp shredded (desiccated) coconut ( I omitted this).

Directions

Sift flour, salt and baking powder into a bowl. In another bowl beat sugar and butter. Add in eggs and cream again until fluffy and creamy(2mins). Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Finally add the orange zest and fold in. Bake in preheated oven at 180 degree C for 30-35 min or until skewer inserted into the center comes out clean. Cool the cake completely in the pan on a rack.

Frosting
To prepare the frosting, beat the icing sugar and butter in a medium bowl. Beat in enough orange juice to make a spreadable frosting. Spread the cake with the frosting and sprinkle with coconut.
Note:
If you are using salted butter,Omit the salt.
My cake was done in 25 mins, so keep watching after 20mins.
Recipe source : Nishahomey

 Also im sharing some pics taken recently in Orange Farm.

Chicken Manchurian

Ingredients

½ kg Chicken (boneless, chicken breast.cut it to small cubes)
1 Egg (slightly beaten)
3 tbsp Corn flour
2 tbsp Maida (all-purpose flour)
½ tsp pepper powder
1 Onion (cut into cubes)
1 Capsicum (cut into cubes)
3 Garlic cloves (minced) 
2 Green chili 
3 tbsp Tomato sauce
2 tbsp chili sauce 
1 tbsp Soya sauce
2tsp vinegar
1tbsp Corn flour (mix it with ¼ cup water) 
Vegetable Oil
salt

Directions

Marinate chicken in corn flour, Maida, egg, pepper powder and salt for 15mins.Heat oil in a pan. saute garlic and green chilie. Add onion and capsicum, saute in high flame for 2 mins.Reduce the flame,add all sauces , vinegar and mix well. Also add corn flour water and just boil it.Shallow fry the chicken pieces until golden brown and immediately add to the prepared sauce and cook for 2-3 mins.Garnish with spring onions.

Note:

Don't over fry the chicken.

To make Gravy version before adding the corn flour water, add chicken stock(almost 2 cup) and allow it to boil.Add 1tsp pepper powder also to make it spicy.

Masala Idli

Ingredients

6 idly

1 Onion  

1 Tomato Sliced

1 Green Chili Chopped

1 Tbsp Ginger Chopped

1/4  Turmeric Powder

1tsp Chili Powder

½ tsp  Sambar powder(or vegetable masala)

½ Thick Coconut Milk(or Water )

1 tsp Mustard Seeds

2 Dry Red Chilies

1 tsp Uzhunu Paripu(urad dal)

1 Sprigs Curry Leaves

Coconut Oil 

Salt

Directions

Heat oil in a pan. Splutter mustard seeds and urad dal. When colour changes, add red Chilies , curry leaves, ginger and green chilies .Add onion and Sauté till translucent .Add turmeric Powder, Chili Powder, and saute for 1-2 mins. Then add tomato and sauté for a few more minutes. Once tomato turns soft,add sambar powder,salt and coconut milk(or you can add 1/2 cup of water).Once this gravy starts thickening throw in Idli ,stir well and cover the pan with a lid for a minute.Remove and serve hot.

Idiyappam

Ingredients

2 cups Fine Rice Flour

Approx 2 cups Water 

1/2 cup Grated Coconut 

Oil

Directions

Heat the water with salt. Add hot water little by little to the rice flour and make a smooth dough.Keep it aside.Once it is half cooled knead well .While the dough is resting, grease the idiyappam maker and the idli plates. Spread a small amount of coconut to each mould.The dough will be easier to handle once the heat reduces.Squeeze the prepared dough slowly through an idiyappam maker into an Idiyappam steamer (or an idli maker).Repeat the process for the rest of the dough.Steam for 12-15 minutes.Serve with Stew.

Notes :
I used Nirapara idiyappam podi .
Don't use boiling water since that will cook the rice flour and make it hard to press. The water just needs to be very hot.

Pancakes

Recipe Source:  Joy of Baking
Ingredients

1 cup  All Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp salt
2 tbsp granulated white sugar
1 large egg, lightly beaten
1 cup milk 2 tbsp unsalted butter, melted

Directions

In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture and stir with a wooden spoon just until combined. (Do not over mix the batter.) Pour or scoop the batter onto the griddle, and cook until bubbles appear on the surface. Flip with a spatula, and cook until lightly browned on the other side.Serve immediately with butter and Chocolate Syrup.

For Blueberry Pancakes: Sprinkle fresh or frozen blueberries on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter.

Chocolate Syrup

Ingredients 

1 1/2 cups water

1 1/2 cups white sugar

1 cup cocoa powder

1 dash salt 

1 teaspoon vanilla extract

Directions

Simply bring the ingredients to a boil and simmer it and cook until the mixture has thickened.Remove from heat. Let cool slightly, stir in vanilla. Serve warm or pour into a bottle and refrigerate until serving.

Note:

This is perfect for ice cream topping.

Even drizzle it over pancakes decorating cookies, muffins etc.

You can also add some to sweeten a fruit smoothie, a couple of tablespoons into a glass of milk for a chocolate milk. For kids I even serve as dip with fruits.

For thicker version you can add the corn flour. (2 tablespoons cornflour dissolved in a tablespoon of water).IF you are adding corn flour , Let it boil lightly for about a minute and then removed it from the heat and stir in vanilla.

Papaya Dessert

Ingredients 

1 cup papaya (finely chopped or mashed with fork)
¼-1/2 cup condensed milk
¼ cup banana chopped (optional)
¼ cup strawberry chopped (chopped)
2tbsp milk
2 tbsp Raisins
2 tbsp chopped nuts

Directions

Mix papaya and condensed milk. Add milk, banana, strawberry, raisins, nuts and mix well. Garnish with a scoop of ice cream. Serve chilled.

Note :
According to your taste adjust the quantity of Condensed milk.

Zebra cake

Recipe Source : azcookbook

Ingredients

4 large eggs, at room temperature
1 cup granulated sugar
1 cup milk, at room temperature
1 cup vegetable Oil
2 cups all-purpose flour
1/3 tsp vanilla powder
1 tablespoon baking powder(if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa

Directions

In a large mixing bowl, combine eggs and sugar. Using a handheld electric mixer or wire whisk beat until the mixture is creamy and light in colour. Add milk and oil, and continue beating until well blended. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT). Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well. Preheat the oven to 350F (180C).

Assembling the cake batter in a baking pan.

Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter.  Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.

Note: 

Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture.It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. 

Mac n Cheese.

Ingredients 

3/4 cup macaroni
3/4 cup
10 Beans
10 florets of cauliflower
1-2 carrots 2 tbsp Butter
1.5 tbsp Cheese powder (Cheese sauce mix)

Directions

Boil water. Stir in macaroni , cook 7 to 8 min or until macaroni is tender, stirring occasionally. Once it is cooked switch off the flame and add cold water. Strain it and keep it aside. Cut vegetables into cubes. Heat Butter in a pan and saute all vegetables for 3-4 mins on high flame. Add cooked macaroni and mix well. Now add milk and cheese powder. Allow it to boil until you get desired consistency. Serve immediately.

Note:
I used KRAFT macaroni and cheese Packet.
Cheese Sauce mix is the packet which we get along with the packet.

Potato Bonda

Ingredients 

3 Potatoes
1 onion
2 Green chilies
½ tsp Turmeric powder
1 tsp Mustard seeds
1 tsp urad dal
1 sprig Curry leaves
Oil
Salt

For batter

¼ cup Besan
2 tbsp Rice Flour
½ tsp Chili Powder
¼ tsp Turmeric powder
¼ tsp Asafetida
Water as needed.

Directions

Boil potato. Mash them and keep it aside. Heat oil in a pan. Splutter mustard seeds. Add curry leaves, turmeric powder, green chillies and onion. Add salt and sauté until the onion turns translucent. Add potatoes and lemon juice, mix well. Allow it to cool and divide into equal sized balls. Make a batter with gram flour, rice flour, chili powder, asafetida and salt. Heat oil in the kadai.. Dip each ball in the batter and deep fry them till golden brown. Drain on paper towel. Serve Serve hot with chutney/Sauce.