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  • Alu Chapati (Potato Flatbread)

    Ingredients

    Potato (boiled, peeled and mashed) 250 gram

    Whole wheat flour 500 gram

    Chilli powder 1/2 teaspoon

    Turmeric powder 1/2 teaspoon

    Coriander leaves finely chopped 1 tablespoon

    Vegetable oil 3 tablespoon

    Butter/ghee 1 tablespoon

    Salt to taste

    Oil to fry

    Preparation

    Mix the potato, salt, chilli powder, turmeric powder and coriander leaves and mix well.  Add the wheat flour little by little and mix into a smooth dough.

    Add a little more water if necessary.

    Cover it and set aside for half an hour.

    Make lemon sized balls from the dough, roll the out flat  to round chapatis.

    Heat a thick bottomed pan or skillet, add a little oil to it and cook each chapatis on both sides till done.

    Serve with achars, chutneys, sambar or sweet-sour sauce.

  • Naan using Yogurt and Onion seeds

    Naan using Yogurt and Onion Seeds

    Ingredients

    Sugar 1 teaspoon

    Yeast 1 teaspoon

    Lukewarm water 150 ml

    Wheat flour 500 gram

    Butter/ghee 4 tablespoon

    Yogurt 2 tablespoon

    Onion seed (kalonji) 2 teaspoon

    Preparation

    Dissolve sugar and yeast in warm water, stir well till completely dissolved and keep aside.

    Take salt and flour in a sieve and sift into a vessel.

    Repeat this 2-3 times that the salt is evenly distributed.

    Add the yeast dissolved water, 2 tablespoon butter (ghee) and yogurt and mix and knead the dough till it becomes soft and elastic.

    Place the dough in a big vessel, cover it and let it stay at a warm place till the dough reaches double the size. 1-2 hours may be enough.

    Devide the dough into small pieces and roll the naans out with chapathi roller (roll pin) of even thickness.

    Preheat oven.  Brush the naan on both sides with butter/ghee, sprinkle with kalonji seeds, put in the oven and cook turning the sides till done.

  • Beetroot Soup

     Beetroot was considered as poor man`s vegetable for a long time.  Due to its high content of nutrients and the beautiful rosa colour the possibilities which it renders to the kitchen is to be explored and discovered.

    Beetroot Soup

    Ingredients

    Beetroot 250 grams

    Onion finely chopped 2 nos

    Olive oil 2 tablespoon

    Garlic 2 cloves

    Salt to taste

    Pepper to taste

    Lime juice 2 Tablespoon

    Sour cream to garnish

    Preparation

    Finely chop the onions and garlic and saute in oil heated in a pan.

    When the onion pieces reaches golden brown in colour add finely chopped beetroot pieces, salt, turmeric powder and two cups of water.

    Cook till the beetroot pieces become tender.

    Add lime juice, and allow to cool.

    When cooled put the content in a blender and mash it into a puree.

    Serve garnishing it with sour cream and pepper. 

  • Green chutney

     Green chutney 

    Ingredients

    Coriander leaves a bunch

    Mint leaves a handfull

    Peanuts 50 gram

    Lemon juice 2 tablespoon

    Green chillies 5 nos

    Sugar 1 teaspoon

    Salt to taste.

    Mix all the ingredients to a fine paste in a mixer grinder.

  • Apple Cake with Apple-Lemon Juice

    Apple Cake with Apple-Lemon Juice

    Ingredients

    Apple 500 grams

    Lemon juice 1 tablespoon

    For the batter/dough

    Wholegrain flour 250 gram

    Baking powder 1 teaspoon

    Butter 60 gram

    Sugar 100 gram

    Honey 50 gram

    Salt a pinch

    Vanilla essence a few drops

    Eggs 3 nos

    Milk 100 ml.

    Butter 50 gram

    To Soak

    Apple juice 100 ml.

    Lemon juice 1 teaspoon.

    Sugar 2 Tablespoon

    Honey 1 Tablespoon

    Preparation

    Slice one of the apples thinly, and the rest into small cubes.  to prevent the apple pieces changing its fine colour mix it with the lemon juice.

    For the dough

    Mix the sugar, honey, vanilla and salt in a bowl.  Mix the butter and beat well.  

    Add the eggs one after another and mix and beat well using a whisk till the mixture foams ar changes colour.  

    Add the milk and mix well.

    Mix the flour and baking powder  and the diced apple pices and add to the batter and mix well.

    Fill the batter into greased baking trays and decorate the top with the sliced apples.

    Preheat the oven to 180°C and and bake the cake for 60 minutes.  after 60 minutes check the cake using a skewer or a fork.  If the skewer comes out clean, the cake is cooked.

    Remove from the oven and allow to cool. 

    To soak the cake mix the applejuice, lemon juice, sugar and honey and pour over the warm cake.

    remove from the cake tray and allow to cool.

  • Yogurt Cake

    Ingredients

    Eggs 4 nos

    Sugar 4 tablespoons

    Vanilla essence 1/4 teaspoon

    Zest of a lemon

    Yogurt 500 gram

    Egg whites 4 nos

    Lemon juice 1 tablespoon

    Sugar 2 tablespoon

    Corn starch 2 tablespoons

    Apple grated 1 nos

    Beat the four eggs and 4 tablespoons of sugar in a bowl till fluffy.

    Add the vanilla essence and lemon zest.

    Add the yogurt and mix together.

    Add 2 tablespoons of corn starch and 1 teaspoon baking powder and mix together.

    Peel and slice apples and grate them directly into the batter and mix together.

    Take 4 egg whites and 2 tablespoon sugar in another bowl and beat till foamy.

    Now add the foamy egg white into the cake batter and fold in gently.

    Grease or layer a cake tray with parchment paper and fill the batter into the tray.

    Preheat oven at 180°c and bake for 40-50 minutes.

  • Creamy Mushroom Soup

    Ingredients for the soup

    Butter 2 tablespoons

    Onion chopped 1 nos

    Mushrooms 500 gram

    Floury potatoes 250 gram

    Vegetable stock / broth 1 litre

    Fresh cream 250 ml

    Salt and pepper powder to taste

    Ingredients for garnishing

    Butter 1 tablespoon

    Thyme leaves a bunch

    Mixed mushrooms thinly sliced 100 gram

    Salt and pepper to taste

    Dried meat slices

    Preparation

    For the soup

    Slice the mushrooms

    Chop the onion and garlic cloves.

    Heat butter in a pan, add chopped onion and garlic and saute till translucent.

    Add the mushrooms and saute further for a few minutes.

    Add the sliced potato pieces and saute for 2 more minutes.

    Pour in the vegetable broth/stock and bring to a boil.

    Reduce heat and allow to simmer for at least 15 minutes or till the potatoes become tender.

    Add the fresh cream, bring to a boil and remove from heat.

    Grind all to a fine paste using a stab mixer.

    Otherwise you can allow the soup to cool down and mix it in a mixer grinder.

    For garnishing.

    Heat butter in a pan and fry the thyme leaves and the dry meat and keep aside.

    Add the sliced mushrooms to the same pan and saute for a while.

    Temper with salt and pepper.

    Serve the soup in bowls and garnish the top with sauted mushrooms and fried meat and thyme leaves.

  • Oats Blueberry Cake

    Ingredients

    Oats flakes 2 cups

    Hot water 1 cup

    Honey 100 ml

    Baking powder 1 teaspoon

    Salt a pinch

    Eggs 2 nos

    Butter 50 ml

    Yogurt 1/2 cup (120 ml)

    Blueberries 100 gram

    Bananas fully ripened 1 nos

    Preparation

    Mix the oats flakes with the water and a pinch salt and allow to soak for a few minutes till it become room temperature.

    Now add the baking powder and the eggs and mix them together.

    Peel and mash the bananas and add to the batter.

    Add the butter, yoghurt and honey and mix the batter together.

    Add the blueberries and mix them gently together.

    Grease a baking tray using butter and fill the batter gently into the baking tray.

    Preheat oven at 180°c and bake for 50-60 minutes till the cake is fully baked.

    Remove from heat and allow to cool.

    Slice the cake and serve along with coffee or tea.

  • Rice Risotto the Classical Way

    The risotto recipe which has its origin in North Italy uses mainly white wine and parmesan cheese for its fine taste.

    Ingredients

    Risotto rice 250 grams/ 1cup

    White wine 250 ml/1 cup

    Vegetable stock 500 ml

    Parmesan cheese grated 100 gram

    Butter 2 tablespoons

    Onion red 1 nos

    Salt and pepper to taste.

    Preparation

    Clean, peel and chop the onion.

    Heat the butter in a pan on low- medium heat and saute the chopped onions for a few minutes.

    Add the rice to the onion in the pan and saute till the rice becomes translucent.

    Add the wine and allow the rice to cook.

    As the rice absorbs the wine add the vegetable stock in portions to the rice and cook the rice for at least 20 minutes stirring occasionally.

    Add the grated parmesan cheese salt and pepper and mix well.

    Serve the risotto garnishing it with grated parmesan cheese.

  • Zucchini Risotto

    Ingredients

    Risotto rice 300 gram

    Zucchini 300 gram

    Onion (red) 1 nos

    Garlic cloves 1 nos

    Olive oil 4 tablespoons

    White wine 100 ml

    Vegetable stock 800 ml

    Green peas 100 gram

    Parmesan cheese 100 grams

    Butter 1 tablespoon

    Almond flakes 2 tablespoon

    Salt and pepper to taste.

    Preparation

    Clean and chop the onion.

    Slice the garlic finely.

    Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler.

    Slice the rest of the zucchinis into small pieces.

    Heat oil in a pan, add the chopped onions and garlic to the pan and saute well.

    Add the rice and saute till it becomes translucent.

    Add the white wine and cook on medium heat stirring it now and then.

    Add the vegetable stock in portions and cook for 10 minutes.

    After 10 minute cooking add the zucchini and green peas to the rice and cook for 10 minutes more.

    Grate the cheese and add the half of it to the risotto alongwith the butter, salt and pepper and mix well.

    Roast the almond flakes in oil and when golden brown remove from oil and keep aside.

    Roast the zucchini ribbons also in the same pan and same oil used for roasting the almonds. Sprinkle the zucchini ribbons with salt and pepper.

    Serve the risotto garnishing it with zucchini ribbons almond flakes and cheese flakes.

    Zucchini Risotto

    Course Main Course
    Cuisine Italian

    Ingredients
      

    • 300 gram Risotto rice .
    • 300 gram Zucchini .
    • 1 nos Onion red chopped
    • 3 nos Garlic cloves Crushed
    • 100 ml white wine .
    • 800 ml vegetable stock .
    • 100 gram green peas .
    • 100 gram parmesan cheese .
    • 1 butter .
    • 2 tbsp almond flakes .
    • to taste salt and pepper .

    Instructions
     

    • Clean and chop the onion
    • Slice or crush the garlic
    • Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler.
    • Slice the rest of the zucchinis into small pieces.
    • Heat oil in a pan, add the chopped onions and garlic to the pan and saute well.
    • add the rice and saute till it becomes translucent.
    • Add the white wine and cook on medium heat stirring it now and then.
    • Add the vegetable stock in portions and cook for 1 minutes.
    • After 10 minute cooking add the choppe zucchini and green peas to the rice and cook for 10 minutes more.
    • grate the cheese and add the half of it to the risotto along with butter, salt and pepper and mix well.
    • Roast the almond flakes in oil till golden brown, rmove from heat and keep aside.
    • Roast the zucchini ribbons also in the same pan and same oil used for roasting the almonds. Sprinkle the zucchini ribbons with salt and pepper.
    • Serve the risotto garnishing it with zucchini ribbons, almond flakes and cheese flakes.
    Keyword Rice