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Milk - 1 cup Butter / Olive oil - 1/4 cup Vegetable shortening - 3 tbsp. Sugar - 1/4 cup Honey - 2 tbsp. Egg - 1 Salt AP Flour - 3 1/2 cups Yeast - 2 1/4 tsp Combine milk, butter/olive oil, vegetable shortening, sugar, honey, egg, salt, AP flour, and yeast in a large bowl. Mix well and knead for 10-15 minutes until the dough is elastic. Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has do

Masal Vadai is a very popular South Indian snack. It is usually prepared by soaking Dhal in Water and then grinding it to a coarse paste. The Dhal is then seasoned with South Indian spices, Onion, Green Chilli and Curry leaves. Then prepared mixture is then made into small dumplings and deep fried in Oil. A perfect company for Chai any day . . Bengal Gram Dhal – 2 cup, soaked in Water with 2 Dry Red Chilli for at least 3 hours and drained Fennel Seeds - 1 tsp Onion – 1, di

Ghee - 2 tbsp. + 3 tbsp. Cashew - 1 tbsp. Raisin - 1 tbsp. Carrot - 6, grated Milk - 2 cups Sugar - 1 cup Khoya - 1/2 cup or Condensed Milk Cardamom powder - 1 tsp Roast cashews and raisins in 2 tbsp. of ghee and keep aside. In a pressure cooker, add grated carrots and milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid. Set the heat to medium and continue cooking the carrot mixture. Add sugar and khoya; mix thoroughly. Stir cont

Coconut Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/4 tsp Dry Red Chilli - 2 Curry leaves Pearl Onion - 1/2 cup, diced Green Chilli - 4, minced Tapioca - 2 cup, steamed and cubed Turmeric - 1 tsp Salt Coconut - 2 tbsp., grated Heat Coconut Oil in a medium pan. Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves. Add Onion and Green Chillies, sauté until they begin to soften. Add cooked Tapioca and season with Turmeric and required Salt. Add the grated Coconut and mix

Butter - 2 tbsp. Cumin - 1 tsp Onion – 2, pureed Ginger Garlic Chilli Paste - 2 tsp Tomato – 2, pureed Tomato Sauce - 2 tbsp. (optional) Turmeric - 1 tsp Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Powder - 1/2 tsp Garam Masala - 1/2 tsp Peas - 1 cup, (optional) Cashew – ¼ cup, soaked in Water and ground to fine paste Salt Paneer - 2 cup, (fried in Butter - optional) Cream - ¼ cup Cilantro Kasoori Methi Leaves - 1 tsp Heat Butter in a medium pan. Temper Cumin for

Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan and add whole garam masala for tempering. Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone

Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chili - 4 Tamarind - a small piece Cumin seed - 1 tsp Ginger - a small piece Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard seeds - 1 tsp Urad Dal - 1/2 tsp Asafoetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chili - 2 Place the coconut in a blender with roasted channa dal, green chili, tamarind, cumin, cilantro (optional), ginger, garlic, and required salt. Blend this mixture

Cardamom - 3 pods Ginger - a small piece Tea leaves - 2 tsp Milk - 1 cup Sugar - to taste Place cardamom and ginger in a mortar. Use the pestle to crush them and set aside. In a pot, bring 1 cup of water to a boil. Add the crushed mixture and let it boil for approximately 5 minutes. Next, add the tea leaves to the boiling mixture and continue boiling for another 5 minutes. Add milk, allowing it to reach a rolling boil. Stir in sugar and lower the heat. Let the milk simmer for

Chicken - 1 cup, small boneless pieces Chilli powder - 1 tsp Egg - 1 Ginger Garlic paste - 1 tsp Corn flour - 1/2 tbsp. Salt Oil Curry leaves In a bowl add the Chicken along with Chilli powder, Egg, Ginger Garlic paste, Corn flour, required Salt and Curry leaves. Mix well and let the Chicken marinate in this mixture for at least 2 hours. Heat Oil in a deep frying pan and fry the Chicken pieces until golden. Serve with Onion rings and Lemon wedges.

Tomato - 10 Olive Oil - ¼ cup Onion - 1, chopped Garlic -4 cloves, minced Thyme - 1 tsp Sugar - 1 tsp Pepper - 1 tsp Red Pepper Flakes - 1 1/2 tsp Balsamic Vinegar - 1 tsp Salt Basil leaves - 6 Boil water in a pot and drop the ripe Tomatoes in the boiling water. Boil for half a minute to a minute. Peel the Tomato skin and cut the Tomato into half. Remove the seeds and let the juices through a strainer. We will be using the juice later. Puree the Tomatoes in a food processor

Lemon Loaf AP Flour - 1 1/2 cups Baking powder - 1 tsp Baking soda - 1/4 tsp Salt Butter - 1/4 cup, melted and at room temperature Vegetable oil - 1/4 cup Sugar - 1 cup Eggs - 3 Vanilla extract - 1 tsp Lemon zest - 1 tsp Lemon juice - 2 tbsp. Sour cream - 1/2 cup Lemon Icing Sugar - 1 cup, powdered Lemon juice - 1 tbsp. Cream - 2 tbsp. Preheat the oven to 350F degrees. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. In a medium bowl, mix the flour, ba

8 dinner rolls or hamburger buns 1 cup shredded mozzarella cheese ½ cup pizza sauce ¼ cup finely chopped bell pepper ¼ cup finely chopped onion ¼ cup chopped mushrooms, optional 2 tbsp sliced black olives, optional 1 tsp Italian seasoning ½ tsp garlic powder 1 tbsp melted butter 2 tbsp grated Parmesan cheese, optional Preheat oven to 375°F (190°C). Slice the buns in half and spread pizza sauce on the inside. Add mozzarella, bell pepper, onion, and any optional vegetables. Spr

Sugar 1/2 cup Eggs - 3 Condensed Milk - 1/4 cup Milk - 1 cup Vanilla extract - 1 tsp Salt To make caramel, heat sugar with 2 tbsp. water in a saucepan over medium-high heat until it melts. When you get a nice caramel color, remove the pan from heat and pour the caramel into the pudding bowl. Tilt the bowl to cover all sides of the bottom. In a large bowl, beat the eggs, warm milk, condensed milk, vanilla and salt until combined. Make sure no lumps are formed. Pour the mixture

Spinach or any other Greens - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/2 tsp Onion - 1 cup, diced Salt Coconut - 1/2 cup, grated Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut. Keerai Thoran Spinach - 4 cups, chopped Red Chili - 3, b

Theeyal, which means "burnt dish", is a typical Kerala dish featuring burnt Coconut and is usually dark brown in color. It gets its color from the browning of coconut and also from Tamarind. Theeyal is made by roasting a mixture of spices which include Coconut, Coriander seeds, Red chili and Fenugreek. The roasted spices are then ground to a paste and cooked in Tamarind juice along with desired Vegetables. Vegetables used for Theeyal include Pearl onion or Shallot, Bitter m