MILK TOFFEE WITH CHOCOLATE AND COCONUT


These little squares of milk toffee, are little

wonderful treats, to pop in your mouth after a

meal .

Made with condensed milk ,sugar and nuts,

are perfect to store too.

Today, at the final stage of transferring to the

tray, I reserved a little in another tiny tray, and

tried with rustic pieces of chocolate ,and

dessicated coconut .This turned the order of

favourites,and excelled in taste .

So,do try and send in your feedback.

The photo shows the milk toffee prominent,

so don’t get confused with the title .

( sorry as I made a few to try 🤪)

INGREDIENTS

400 gm condensed milk

350 gm sugar

1/2 cup water

50 gm butter

1/2 tsp cardamon powder

1 tsp vanilla essence

Coarsely cut cashews

A little raisins ( optional)

A pinch of salt

To sprinkle

chocolate barks

1/2 cup desiccated coconut

METHOD

•Mix the coconut ,sugar,water and mix on

medium heat,till it bubbles and sugar is well

corporated.

•Add the rest of the ingredients,and keep

mixing till the mixture leaves the sides of the

pan.

•Transfer to a well buttered tray and sprinkle

the chocolate and coconut .

•While it is getting firm,and warm cut pieces.

•Allow to cool completely and remove pieces .

•This tastes better after a day or two .

PEPPER MUSHROOM,CHEESE BREAD ROLL


I consider this to be the easiest,and tastiest

breakfast I could make .All the mixing and

preparations took just 45 minutes,and the

bread turned out too good and crunchy on the

top which added to the taste.

As the title of the recipe seemed long , I did not

mention the addition of zucchini and pumpkin

seeds .Zucchini and cheese are a good pair with

breads .Adding seeds for topping can be your

choice .Few suggestions of seed varieties which

could be added are , flax seeds,sesame seeds,

sunflower seeds,almonds,pumpkin seeds ….

Now to the recipe

INGREDIENTS

For the mushroom filling

200 gm button mushrooms

4-5 cloves garlic chopped

1 tbsp coriander powder

1 tbsp coarsely ground pepper

1 tbsp Apple cider vinegar

1/2 tsp garam masala powder

1 zucchini sliced

2 green chillies chopped ( for topping)

Salt to taste

1 tbsp ghee/butter

50-75 gm cheese ( I used Edam, you could use

any of your favourite)

1 tbsp flour ( to wash mushroom)

METHOD

•Sprinkle flour on the mushroom, and wash

well.

•Heat ghee and add the mushrooms,

garlic,curry leaves ,and allow to cook for 3

minutes.

•Next add the rest of the ingredients except

pepper ,vinegar and cheese

•Cook for further 5 minutes .Add vinegar and

pepper and remove from fire .

•Spread the dough ,and add the filling with

pieces of cheese ( keep some for topping ).

•Roll the dough to one big roll , brush with egg

yolk on the top .

•Sprinkle grated cheese, pumpkin seeds , and

chopped green chilli ,and bake in a preheated

200C oven for 35 minutes .

For the dough ( no knead , no egg )

3 +2 tbsp flour

1 tsp yeast

2 tbsp brown sugar

Lukewarm water

2 tbsp milk powder

Salt

2 tbsp oil

METHOD

•Add yeast and sugar to a little warm water in

the bowl you are going to mix.

•Sprinkle 2 tbsp flour ,cover and set aside .

•Once it looks frothy ( 5 minutes),add the rest of

the ingredients with warm water and mix with

a wooden spoon . The dough has to be sticky.

•Cover and allow to stand for 15-20 minutes.

•Next add some flour onto a board and knead

lightly for 3 minutes .

•Allow to rise on a silicon mat or the tray you

are going to bake on.

•Cover and let it rise for another 10 minutes.

•Next spread the dough with your palm.

•Keep the filling , and add cheese . Seal the

edges and make like one big roll.

•Brush with egg yolk .

•Grate cheese on the bread itself and sprinkle

chillies and seeds .

Bake.

FIG ‘N’CHOCO-WALNUT CRUMBLE CAKE


This is crumble cake with a wonderful taste.

This cake can be made with apples,pears,

prunes,peaches ….

Today’s recipe is with fresh figs layered on top

of the cake,with a crumble to cover it and then

baked.

It’s a cake worth trying !

To the recipe now

INGREDIENTS

Fresh figs cut into halves ( enough to cover the cake)

2 cups all purpose flour

1 tbsp cornflour

1 tbsp cocoa powder

2 tsp baking powder

1/2 tsp ginger powder

1 tsp cardamon powder

1/2 cup water

1 tsp vanilla essence

3 eggs

1 cup sugar ( 1/2 cup brown +1/2 cup white)

1/4 tsp salt

1 cup oil

METHOD

•Mix the dry ingredients,and wet ingredients in

two separate bowls .

•Mix in the wet ingredients to the dry mix ,till

well blended.

•Pour into a greased baking tray.

•Arrange the figs on the top.

•Spread crumble on top of figs and bake in a

175C oven for 45 minutes.

FOR THE CRUMBLE

Ingredients

50 gm butter

1/2 cup flour

1/4 tsp baking powder

2 tbsp brown sugar

2 tbsp sugar

1/4 tsp cinnamon

A handful of walnuts

A pinch of salt

1/4 tsp nutmeg powder/ allspice powder

Method

Mix all together with your fingers until

crumbly .

Spread over figs and bake .

NOTE:This can be made into individual

cakes .

For a richer taste you could drizzle with

chocolate or caramel syrup .

PEAS ‘N’ PALAK PULAO


This rice with peas is a favourite in my home .

Served with your favourite curries, it’s justice

done to your appetite and taste !

You can make this with only peas , peas and

cashew,only raw cashew ,chick pea .

Options of adding greens – Palak ( spinach ) any

variety, leeks , spring onions ,Mint ..

Now to the recipe

INGREDIENTS

250 gm basmati or samba rice ( soaked for 10

minutes)

1 cup soaked peas or fresh peas

1 cup Palak / Spinach

3-4 split green chillies

2 onions chopped

6 cloves garlic + 1 inch piece ginger+2 green

chillies ground to a coarse paste

1 cup coconut milk

4 cardamons ,4 cloves , a piece of cinnamon ,

saunf ( fennel seeds/ perumjeeragam).

1/4 tsp nutmeg powder

Salt to taste

1 tsp sugar

2-3 tbsp Ghee / butter

1/2 tsp garam masala or biriyani masala

METHOD

•Heat ghee in a pot ,add the whole garam

masala and onions, and sauté till onions are

light brown .Add salt.

•Add ginger – garlic paste , peas,palak and stir.

•Add the soaked rice and let it cook for 5

minutes .

•Add coconut milk and the remaining

ingredients .

•Add water ( preferably warm water) 1 inch

above rice level,and cook on a slow fire for 15

minutes .( Dum cooking).

Serve with raita and any of your favourite

dishes.

COCONUT MUSTARD PRAWNS


There are some dishes with few ingredients,but

turn out to flavourful.

This recipe is one of that kind .You can make

the same with fish fillet.

You can make this without frying the prawns

too.If you are using fish you could skip the

frying step .

This is good to be served with rice,or any pulao,

stringhopper ,hoppers,chappathi .

Now to the recipe

INGREDIENTS

500 gm peeled prawns marinated in a little

chilli powder and salt

2 cups thick coconut milk

2 tsp mustard

4 green chillies slit

1/2 tsp turmeric

A little vinegar / lime

4-5 crushed garlic

1/2 tsp pepper.

Salt to taste

1 -2 tbsp oil ( preferably coconut oil)

METHOD

•First lightly fry / grill the prawns,and set aside.

•Add garlic,pepper turmeric to the coconut

milk ( use only 1 cup )and cook on a low

flame .

•Add the prawns.

•Heat the oil ,add the slit green chillies and

sauté till chillies turn colour .

• Add the remaining coconut milk and the rest

of the ingredients and simmer cook for 10

minutes .

•Add fried curry leaves if you like .

KEERAI DRY SHRIMP VADA


This is an awesome crunch to be served with a

sambhar,rice,rasam …

These dry prawns are used to make shrimp

paste,and sauté with some vegetables and

greens.

Today’s recipe is vada with amaranth leaves ,

and shrimps .

Everyone enjoyed the tasty crunch!

Do try this delicious and easy recipe

INGREDIENTS

2 cups gram dal + a handful of whole moong

gram

2 tsp cummin seeds

8 dry chillies

3 cloves garlic

1 tsp saunf ( perumjeeragam)

10-12 small red onions chopped

1-2 green chillies

1 tsp peppercorns

1 tbsp gram flour

1 cup finely chopped amaranth leaves

1 handful of dried shrimps washed well

2 pinches of asafoetida

Salt to taste

Oil to fry

METHOD

•Wash and soak the gram dal and moong for

minimum 1 hour .

•Grind to a coarse paste with dry chillies,garlic

cummin seeds, peppercorns,saunf.

•Mix in the rest of the ingredients.

•Divide into portions .

•Flatten each vada slightly,and shallow fry till

golden brown.

PRAWN PUFFS


This has been my favourite from my childhood

days . There are many types of prawn puffs,but

I love this peppery ,white sauce prawn mix in

puffs like this .

Today I made these for tea,and thought to share

with you folks !

You can use any pastry for this .Even a patty

pastry will turn good .

To the recipe now

INGREDIENTS

For the filling

250 gm cleaned,peeled and cut prawns

1 small zucchini

1 capsicum chopped

1/2 cup chopped onions/ leeks/spring onions

2-3 garlic cloves chopped

1 cup milk

1 tbsp cornflour

1 tbsp butter

1 tsp pepper

1/2 tsp mustard powder

1/4 tsp nutmeg powder

Salt to taste

METHOD

Heat butter add onions , garlic and sauté.

Add the vegetables,and prawns and sauté for 5

minutes .

Mix milk with the cornflour ,and pour over

vegetables .

When it starts to thicken,switch off the flame

and add the remaining spices and stir.

Use as filling and bake for 24-30 minutes.

CREAM CHEESE,COCONUT MALAI BARFI


When milk turns sour, no worries turn it sweet.

Well this happens in any household,and some

do not know what to do with it, hence it lands

in the bin.

So when you see the milk curdling ,at that

instant add a little vinegar or lime juice,and

boil till the cheese is well separated from

the whey water.

This drained water can be used to make any

dough ,or to make curries .

The water itself contains many nutrients.

I always store this whey water in the fridge,and

use when needed.

Now getting to today’s recipe,it’s made with

cheese/ paneer ( homemade),dessicated

coconut,rose petals (from my garden)and pista

Well,the taste is amazing like palkova or milk

peda.

Do try this simple recipe and post in your

comments !

INGREDIENTS

1 cup cream cheese/ paneer

1/2 cup dessicated coconut

1/2 -3/4 cup milk powder

1 cup full cream milk / fresh cream

1/2 cup sugar or to taste

A few strands of saffron infused in milk

A little pistachios

A few rose petals

1/2 tsp cardamon powder

1 tsp ghee ( optional)

A pinch of salt

METHOD

•Heat a non stick pan and add the ghee .

•Add crumbled paneer .

•Mix for 1 minute and add all the ingredients,

except the rose petals and pistachios.

•Keep cooking stirring at intervals on medium

flame till the mixture becomes one lump .

•Flatten the mixture on a greased plate .

•Press the rose petals,pistachios on the

flattened mixture.

•Keep in the fridge for 30-40 minutes .

•Cut into desired shapes.

BAKED FISH PATTIES


This is like comfort food specially when served

at tea .This can be baked or fried,but I love the

baked patty.

The authentic shape of a patty is a semicircle ,

but it’s your choice of shape in the making. It

can be two circles joined or triangle ,rectangle

or square . But I love the fork markings on the

dough .

The filling can be anything of your choice,but

fish patties is something unique . You could try

with any seafood , minced meat …..

There are some foodies who don’t go beyond

rules. If people had rules to cuisines ,we would

have ,had limited recipes . Thanks to the

culinary world and it’s innovations, fusions in

food. We have numerous and awesome

biriyani variations and many more.. if you get

into detailed descriptions of food innovations

and fusioned food .

Well, there are some foodies who create junk

food in the name of innovation,and fusion food

and I’m not a supporter of that.

I love new innovations and recipes which do

not hinder health .

Now to today’s recipe

INGREDIENTS

For the dough

2 cups flour

50 gm butter

1 egg

a little milk

1/2 tsp baking powder

1 tsp salt

1 tsp vinegar

METHOD

•Bind all together to make a soft dough ,and set

aside till you make the filling .

•Divide into portions . Roll out .Place filling.

•Make impressions with fork and seal the

edges.

•Brush the tops with egg yolk and bake in a

200Coven for 20 minutes.

You can make this beforehand,wrap with

cling film or foil and store in the fridge for

1-2 days .

For the fish filling

200-250 gm fish boiled in turmeric and salted

water (Remove bones and flake)

2-3 potatoes boiled and mashed lightly

1 bundle spring onions chopped fine

1 tomato

3-4 green chillies chopped

2-3 pips garlic chopped

1 tsp.pepper powder

1 tsp chilli powder

1 tsp.cummin seed powder

1/4 tsp.garam masala powder

juice of one lime

salt to taste

1-2 tblsp.oil /butter

METHOD

•Heat oil in a pan,add the garlic,cut spring

onions, tomato and saute for 2 minutes.

•Next add the flaked fish ,potato and rest of the

spices,and remove from fire.

•Add lime juice and salt to taste.

PRAWN ‘N’ BASIL FLAT BREAD


This is a bread flattened like a pizza,made with

semolina and flour .

Made a very sticky dough first,allowed a single

rise,and then added a little flour to only enable

handling of the dough.

Just spread the dough on the baking tray .

Though it looked uneven and rustic ,the bread

was soft .

Made the filling with sautéed garlic,prawns and

fresh basil leaves. ( I cut the prawns, but my

suggestion is to leave it whole ).

Made a white sauce mixed it with the prawns ,

and placed portions of soft cheese (quark) .

Sprinkled chilli flakes,mixed with apple cider

vinegar and olive oil before serving .

It was a lovely dinner ,easy off the table 😀.

So let’s get into the recipe

INGREDIENTS

For the dough

1 cup semolina flour

2 cups flour

1.5 tsp instant yeast

2 tbsp sugar

A pinch of baking soda

1 tbsp olive oil

1 tsp salt

METHOD

Set aside 1/2cup flour.

Mix in the rest of the ingredients with

lukewarm water to a sticky dough .

Allow 1 rise.

Add remaining flour and mix .

Divide into portions of your choice .( 1 made 2

big bases ). You can try mini bases too.


For the filling

Ingredients

250-300 gm cleaned and peeled prawns

1 capsicum chopped

2 big tomatoes chopped

1 small zucchini chopped

5-6 garlic cloves

2 tsp Kashmiri chilli powder

1 cup milk

2 tbsp flour

2 tbsp butter/oil

1/2 tsp pepper

100-200 gm Quark cheese or any of your choice

Method

Heat butter in a pan ,add the prawns chilli

powder and salt ,and sauté for 5 minutes.

Add basil leaves and garlic and mix well .

Add flour and mix well .

Gradually add milk with the rest of the

ingredients .

Once it starts to thicken remove from fire.

Now spread this filling on the prepared dough.

Bake in a preheated oven 200C for 20 minutes .

Remove from oven .

Spread chilli paste.

Serve!


For the paste

3-4 tbsp chilli flakes

1/4 cup Apple cider vinegar

1-2 tbsp olive oil

A little salt

Mix all ingredients together and apply lightly

on baked bases and serve.