Instant pancake mix

1 Cup maida

1 tbsp corn flour

2 tbsp powdered sugar

1/4 tsp salt

1 and 1/2 tsp baking powder

2 tbsp milk powder

For 1/2 cup mix, add 1/2 cup milk, 1 tsp melted butter and 1/2 tsp vanilla essence. 

 viji_moo

Rasam (chef dave)

Mash 1 tbsp jeera seeds, 1 tbsp peppercorns, and 5-7 garlic pods.

heat oil in a kadai. Add mustard seeds, 2 red chillies, 2 green chillies, 1 onion, sliced and some curry leaves. Saute well.

Add 1 tomato, slit lenghtwise. Add salt, hing, haldi, 1 tbsp coriander powder, 1/2 tbsp chilli powder, 1/2 tbsp kashmiri chilli powder. add some water and saute well. Add tamarind water, 2 1/2 cups. 

when it comes to a good boil, add the mashed jeera garlic paste, 1/2 tomato, slit lengthwise and some coriander leaves. You can add some jaggery.

 aruna_vijay_masterchef

Barnyard millet cutlet

cooked millet, 1 cup

finely chopped onion, 1/2 cup

grated carrot, 1/2 cup

mashed potato, 1/2 cup

ginger grated, 2 Tbsp

finely chopped chillies, 2

salt

turmeric powder, 1/2 tsp

red chilli powder, 1 tsp

jeera powder, 1 tbsp

besan, 2 tbsp

finely chopped corainder

Wash and soak the millet (uncooked millet 1/2 cup will roughly be 1 cup when cooked) for 30 mts. 

Pressure cook with 1.25 cups water for 3 whistles. if there is excess water drain.

Mix all the ingredients and make small patties.

Shallow fry.

 sudscooks

ABC juice

1 beetroot peeled and cubed

2 carrots, peeled and chopped

1 1/2 apple, cut into slices.

Juice the above. Add lime and ice cubes into glasses. Fill up with the juice.

 sudscooks

LoLo dosai

1 cup black eyed peas

1/4 cup rice

1 tsp methi seeds

3/4 cup peeled and chopped lauki

handful coriander leaves

2 green chillies

ginger

salt plus hing

Wash and soak rice and black eyed peas for 5 hours or overnight.

Grind along with the other ingredients into a smooth batter. Add salt and hing. 

Can make the dosai right away or after 1 hour of fermenting.

 Pizza cheese spread (snehasinghi1)

1 Tbsp olive oil

1 Tbsp garlic, chopped

2 tomatoes, chopped

salt

1 tsp sugar

1 tsp oregano

1 tsp chilli flakes

8-10 basil leaves

200gms paneer

1/4 cup processed cheese

1-2 tbsp milk(if required)

5-6 olives (optional)

Heat oil.  Add in the garlic and saute for a minute. Add in the tomatoes, the seasonings and basil leaves and cook till the tomatoes soften.

Add the paneer, cheese, and the tomatoes to a blender and blitz till smooth and creamy. Add in chopped olives if using. 

Paneer with tomato

Grind a lot of tomatoes with garlic and rock salt.  Saute onions in oil, can add some capsicum.  Then add puree and cook until oil separates.  Add paneer.  Then garam masala and kasuri methi

Caprese Chocolate and Almond Torte 

Recipe from Milk Street Cafe

This flourless chocolate cake from Capri, Italy (where it is called torta caprese), gets its rich, almost brownie-like texture from ground almonds and a generous amount of egg. Before grinding the nuts, we toast them to intensify their flavor and accentuate the deep, roasted notes of the chocolate. We preferred the cake made with bittersweet chocolate containing 70 to 80 percent cocoa solids. You can, of course, use a lighter, sweeter bittersweet chocolate, but the cake will have less chocolate intensity. Serve slices warm or at room temperature dolloped with unsweetened whipped cream.

Don’t forget the reduce the oven to 300°F after toasting the almonds. Also, don't overbake the cake or its texture will be dry and tough. Whereas most cakes are done when a toothpick inserted at the center comes out clean, a toothpick inserted into this one should come out with sticky, fudgy crumbs, similar to brownies.

10 servings     

233 gms sliced almonds

5 large eggs

2 tsps vanilla extract

8 oz bittersweet chocolate, roughly chopped

199 gms packed dark brown sugar

1/2 tsp table salt

Heat the oven to 350°F with a rack in the middle position. Spread the almonds in an even layer on a rimmed baking sheet and toast in the oven until golden brown, 8 to 10 minutes, stirring once about halfway through. Cool to room temperature.

While the almonds cool, reduce the oven to 300°F. Mist the bottom and sides of 9-inch round cake pan with cooking spray, line the bottom with kitchen parchment, then mist the parchment. Crack the eggs into a liquid measuring cup and add the vanilla; set aside.

In a food processor, process 185 grams (2 cups) of the almonds until finely ground, 20 to 30 seconds. Add the chocolate and pulse until the chocolate is finely ground, 10 to 15 pulses. Add the sugar and salt, then process until well combined, about 30 seconds, scraping the bowl as needed. With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogenous, about another 15 to 20 seconds. Remove the blade and scrape the bowl.

Pour the batter into the prepared pan, then sprinkle evenly with the remaining 48 grams (⅓ cup) almonds. Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgey crumbs attached, 30 to 35 minutes.

Let cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter. Serve warm or at room temperature.

Amma's chutney recipes