Puttu Payaru

Puttu Maavu - 2 cup

Coconut - 2 cup, grated

Salt

Green Gram - 1 cup, soaked and pressure cooked with Salt

Banana

Pappadam

In a bowl add the Puttu Flour along with required Salt and mix well. Sprinkle little warm Water on this mixture and mix well.

Heat ½ cup Water in a pressure cooker and close the lid. In a Puttu kuzhal add 1 tbsp. Coconut followed by 2tbsp. Puttu Flour mixture. Repeat this till the Puttu Kuzhal is filled to the top. Place the Puttu Steamer on top of the pressure cooker and let steam. When steam starts coming out from the top of the Puttu Steamer; about 10 min remove from heat and transfer to a platter.

Transfer to a plate and serve hot with Payaru, Pappadam, Kadala Curry and Banana.

Tiramisu

1 1/2 cups heavy whipping cream (360 ml)

8 ounce container mascarpone cheese ,room temperature (225 g)

1/3 cup granulated sugar (67 g)

1 teaspoon vanilla extract (5 ml)

1 1/2 cups cold espresso , prepared (360 ml)

3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brands) (45 ml)

1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online

Cocoa powder for dusting the top

Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.

Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8'' or similar size pan. 

Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.

Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

Perfect Fried Rice

Oil - 2 tbsp.

Mixed Vegetable - 2 cup (Onion, Carrot, Peas, Broccoli, Bell Pepper, )

Pineapple - ¼ cup

Garlic - 3 cloves, minced

Ginger - 1 tsp, grated

Green Chilli - 3, minced

Egg - 2, lightly beaten

Chicken - 1 cup, cooked and cut into bite-size pieces

Shrimp - 1 cup, cleaned

Rice - 3 1/2 cups cooked, day-old, chilled and clumps separated

Soy Sauce - 3 tbsp.

Fish Sauce - 2 tsp

Chilli sauce - 2 tsp

Rice Vinegar - 1 tsp

Mirin - 1 tsp

Sesame Oil - 1/2 tsp

Salt & Pepper, to taste

Sriracha or crushed red pepper flakes - to taste

Scallion - 3, sliced

Sesame Seeds - roasted, for garnish

Season Chicken and Shrimp with Salt, Pepper and Chilli sauce. Let marinate aside for 30 min.

Heat Oil in a large wok. When the Oil is hot add the marinated Shrimp and cook until Shrimp is done. Remove the Shrimp from heat and keep aside.

Add in marinated Chicken and cook until Chicken is cooked through. Remove from heat and keep aside with the Shrimp.

To the same pan add another tbsp. of Oil.

Add in Garlic, Ginger, Green Chilli and Scallion; sauté until fragrant.

Toss in mixed Vegetables and sauté for about 1 minute.

Push all the ingredients to one side of the pan and pour in beaten Eggs. Scramble the Egg into small pieces.

Add the Chicken and Shrimp; saute for another minute.

Stir in Rice tossing until heated through.

Drizzle in Soy sauce, Fish sauce, Rice Vinegar, Mirin and Sesame oil, tossing to combine everything evenly. Keep stirring the Fried Rice until slightly toasted.

Add Salt, Pepper, Chili flakes or Sriracha to taste.

Garnish with Scallions and Pineapple.

Transfer to bowls and garnish with Sesame seeds.