Honey Jilebi

Ingredients

1 cup Urad Dal (split black lentils), soaked for 4-5 hours

2 tablespoons Cornflour

1 tablespoon Rice Flour

A pinch of Baking Soda

Water, as needed for grinding and batter consistency

Pure Honey, as needed for soaking

Ghee or Oil, for frying

Preparation

Drain the soaked urad dal completely. Grind the soaked urad dal in a mixer or grinder using a little water to form a smooth and thick paste [00:54]. The consistency should be thick and flowing.Transfer the ground urad dal paste to a mixing bowl. Add the cornflour, rice flour, and baking soda to the bowl .Mix all the dry ingredients well with the urad dal paste.Add a little water at a time and mix to form a smooth, lump-free batter. The batter should be thick enough to hold its shape when piped but thin enough to flow easily .Cover the batter and let it rest for about 15-20 minutes.

Heat the Honey:

Take the desired amount of pure honey in a heat-resistant bowl. Set up a double boiler by placing a saucepan with some water on the stove. Bring the water to a simmer.Place the bowl of honey over the simmering water, ensuring the bottom of the bowl doesn’t touch the water .Heat the honey gently until it becomes slightly runny and warm. Do not boil the honey. Keep it warm.

Fry the Jalebis:

Heat ghee or oil in a flat-bottomed pan or kadai over medium heat. Ensure there is enough oil for the jalebis to float while frying.
Pour the prepared batter into a piping bag fitted with a small, round nozzle. Alternatively, you can use a clean, thick plastic bag with a small hole snipped at one corner.Once the oil is hot, pipe the batter into the hot oil in a spiral or circular shape to form jalebis . Make sure not to overcrowd the pan. Fry the jalebis on medium heat until they turn golden brown and crisp on both sides. Flip them gently as needed.

Soak in Honey:

Once the jalebis are fried, immediately remove them from the oil using a slotted spoon and place them in the warm honey .Allow the jalebis to soak in the honey for about 1-2 minutes, ensuring they are well coated.Remove the soaked jalebis from the honey and arrange them on a plate.

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Classic Shrimp Tempura

How To Make Classic Shrimp Tempura At Home

First, take 500 grams of prawns and make small cuts at the bottom part of the prawns, so that they become straight .Then, in a plate, add ¼ cup of cornstarch, ½ teaspoon of pepper powder, ½ teaspoon of chili powder, and ½ teaspoon of salt [00:53]. Mix altogether .Keep the prawns in this mixture and make a perfect coating.Next, in a bowl, add ¼ cup of cornstarch, ¼ cup of flour, ½ teaspoon of salt, ½ teaspoon of chili powder, ½ teaspoon of pepper powder, 1 egg, and a little water . Combine all the ingredients.
Dip the coated prawns in the mixture and fry the prawns.

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Mutta pathiri

Ingredients:

1 cup rice flour

1/2 cup cooked rice

1 egg

1/2 tsp salt

1 cup water

Preparation

Boil 1.5 cups of water . Add the rice flour to a bowl .Pour the boiling water into the rice flour [01:26] and mix well . Add the cooked rice, egg, water, and salt to a blender .Blend well .Pour the blended mixture into the rice flour mixture .Add more water and mix until the batter is smooth .Heat a pan and pour a ladle of batter into the pan .Cover and cook until the pathiri is cooked through .Serve and enjoy

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carrot dates cake

Ingredients:

100 grams of butter

½ cup of powdered sugar

1 tsp of vanilla essence

3 eggs

1 cup of maida

¾ tsp of cinnamon powder

½ tsp of cardamom powder

½ tsp of baking soda

1 tsp of baking powder

½ cup of grated carrot

½ cup of chopped dates

3 tbsp of chopped cashew nuts

Preparation

Soften the butter by keeping it outside the fridge for about 10 minutes, then beat it . Add powdered sugar and beat well Add vanilla essence and beat until the mixture turns white . Add eggs and beat until soft . Sift together maida, cinnamon powder, cardamom powder, baking soda, and baking powder . Add the dry ingredients to the wet ingredients gradually and mix well .Add grated carrot, chopped dates, and cashew nuts .Pour the batter into a baking tray lined with parchment paper . Bake in a preheated oven at 140 degrees Celsius for 50 minutes to 1 hour.

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Egg masala roast

Ingredients

Egg- 3

Onion -2

green chilli-2

curry leaves

tomato-1

termeric powder-1/2 tsp

chilli powder- 1 tsp

coriander powder – 1/2 tsp

garam masala- 1/2 tsp

Preparation

First, chop two small onions, one green chili, some curry leaves, and one tomato .Whisk three eggs with a quarter teaspoon of salt in a bowl.Then, in a pan, heat two tablespoons of oil and sauté the onions, green chili, and curry leaves.Add the chopped tomato and half a teaspoon of salt, and cook until the oil separates .Incorporate half a teaspoon of turmeric powder, one teaspoon of chili powder, and half a teaspoon of coriander powder, and stir until the raw smell disappears .Mix in half a teaspoon of garam masala, followed by the whisked eggs, and scramble them.If needed, add an extra teaspoon of oil and fry until golden .

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Cream Bun

INGREDIENTS

Ingredients for the Dough:

200 grams of all-purpose flour

30 grams of sugar for sweetness

1 tablespoon of custard powder for color and flavor

½ teaspoon of yeast

½ teaspoon of vanilla powder

Salt to taste (approximately ¼ teaspoon)

Milk powder (optional)

100 ml of water (or milk for a richer taste)

1 teaspoon of butter (or sunflower oil)

Instructions for the Dough:

Combine all the dry ingredients (flour, sugar, custard powder, yeast, vanilla powder, and salt) and mix well Gradually add water (or milk) and mix until it forms a dough Incorporate butter (or oil) and knead the dough for about 30 minutes until it becomes smooth and elastic Divide the dough into equal portions (50 to 60 grams each) and shape them into buns Let the shaped buns rest for 5 minutes
Roll out each bun into a round shape ,Fold the rolled dough and place it on a baking tray Ensure the baking tray is greased with butter or oil to prevent sticking,Let the buns rest for about half an hour to rise Preheat the oven to 180°C (356°F) and bake for about 20 minutes, or until golden brown ,Once baked, let the buns cool before cutting and filling them with cream
.
Ingredients for the Cream Filling:

Equal parts of butter and powdered sugar (e.g., 100 grams each) Food coloring and flavorings as desired Milkmaid (optional)

Instructions for the Cream Filling:

Mix butter and powdered sugar until smooth and creamy Add any desired food coloring and flavorings Optionally, add milkmaid for extra taste

Filling and Finishing: Cut the cooled buns in half Fill each bun with the prepared cream Dip the cream-filled sides in coconut powder to keep the cream in place.

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Red idiyappam

red idiyappam

Ingredients

rice flour – 1 cup

beetroot – 1 nos

salt – 3/4 tsp

water – 1 cup

grated coconut –

Preparation

First, grate a medium-sized beetroot ,Boil one cup of water, then add ¾ teaspoon of salt and the grated beetroot ,In a separate bowl, place one cup of fine rice flour, then add the boiled beetroot water through a strainer Mix well and cover for about 10 minutes
Knead the dough until soft Grease an idli pan with oil and add coconut You can then squeeze the dough and add coconut on top, or alternate layers of dough and coconut, or use banana leaves Steam for 5-10 minutes.

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Carrot Halwa

Ingredients:

Carrots (grated)

Cornflour

Sugar

Water

Ghee

Food coloring (optional)

Cardamom powder

Nuts (for garnish)

Preparation

Prepare the Carrot Mixture:

Grate the carrots.In a blender, combine the grated carrots with cornflour, sugar, and water. Blend until smooth.

Cook the Halwa:
Heat ghee in a non-stick pan.Pour the carrot mixture into the pan and cook over medium heat, stirring constantly to prevent sticking.
Add food coloring (if using) and cardamom powder for flavor and color. Continue to cook and stir until the mixture thickens and starts to leave the sides of the pan.Add nuts and mix.

Set and Serve:
Transfer the cooked halwa to a greased tray to set.Allow it to cool and set completely.Once set, cut the halwa into desired shapes and serve.

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Pazham Ada

Ingredients:

Ethapazham- -2no

Rice flour -1/3cup

Grated coconut -4tbs

Jaggery -1/2 cup

Cardamom- 2tbs

Ghee -1tbs

Preparation

Steam the Bananas:
Place the two ripe bananas in a steamer. Steam them until they are soft and the skin turns dark. This will likely take around 10-15 minutes, depending on the ripeness and size of the bananas .

Mash the Bananas:
Once steamed, carefully peel the bananas and place them in a bowl.Mash the bananas thoroughly with a fork or your hands until you have a smooth paste with no large lumps .

Prepare the Filling:
To the mashed banana, add the grated coconut, melted jaggery, and cardamom powder .Mix all the ingredients together well until they are evenly combined. This will be the sweet filling for the Pazham Ada.

Make the Dough:
In a separate bowl, gradually add the rice flour to the banana-jaggery mixture.Mix well to form a soft, pliable dough. The amount of rice flour needed might vary slightly depending on the moisture content of the bananas. Aim for a dough that is not sticky and can be easily spread .

Assemble the Pazham Ada:
Take a piece of wilted banana leaf. You can wilt it by briefly heating it over a flame or by placing it in warm water to make it pliable and prevent tearing.Place a small ball of the banana-rice flour dough on the banana leaf.Gently spread the dough into a thin, even layer on the leaf, using your fingers or the back of a spoon.Place a spoonful or two of the coconut-jaggery filling in the center of the flattened dough .Fold the banana leaf over to cover the filling, like folding a booklet. Gently press the edges to seal.

Steam the Pazham Ada:
Arrange the wrapped Pazham Ada in a steamer.Steam for about 10-15 minutes, or until the banana leaves change color slightly and the dough is cooked through.

Serve:
Once steamed, carefully remove the Pazham Ada from the steamer.Let them cool slightly before serving. Enjoy this healthy and delicious banana snack!

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Kozhikodan Dum Biriyani

Ingredients Preparation

Take 2 kg of beef, cut into large pieces, and wash thoroughly . Soak 2 kg of biryani rice (like India Gate Basmati) in water for half an hour, then drain . Slice 8-10 medium-sized onions thinly . Crush 100g of ginger, 100g of garlic, and 15 small green chilies .
Chop 10 small tomatoes . Cut a small piece of pineapple into small pieces . Chop mint and coriander leaves, using more coriander than mint .

Cooking Instructions:

Cook the Beef:

In a cooker, combine the beef with half of the crushed ginger, garlic, and green chilies. Add ½ tsp of turmeric powder, 1 tsp of salt, 1 tsp of pepper powder, 2 tsp of coriander powder, and ½ tsp of garam masala .Cook for 4-5 whistles, initially on high flame until the first whistle, then on low flame .

Fry Onions:

In a pan, heat oil and ghee. Fry one-fourth of the sliced onions until golden brown . Remove the fried onions and in the same oil, fry cashews until golden and raisins until they swell .

Prepare Biryani Masala:
In the same pan, add the remaining oil and sauté the remaining onions until softened . Add the remaining crushed ginger, garlic, and green chilies, and sauté . Add ½ tsp of turmeric powder, 2 tsp of coriander powder, 1 tsp of pepper powder, and 1 tsp of garam masala. Sauté until the raw smell disappears . Add the chopped tomatoes and cook until they soften .Stir in ½ cup of curd and one-third of the fried onions .Add 2 spoons of beef masala powder and mix well .Add the cooked beef and mix well. Cook until the gravy thickens . Stir in some mint and coriander leaves .

Cook Rice:

Boil water with a large piece of cinnamon, 10-12 cardamom pods, 10 cloves, 1 black cardamom, ½ tsp of pepper, 2 tsp of salt, and the juice of one lemon . Once boiling, add the drained rice and cook on high flame until it starts to boil, then reduce heat and cover .
Cook until the rice is about ¾ done .

Layer and Dum Biryani:

In the same pot, spread some of the cooked rice . Sprinkle with mint, coriander, fried onions, and carrots . Add the beef masala evenly . Top with the remaining rice, spreading evenly . Garnish with pineapple, fried onions, cashews, raisins, mint, and coriander
Cover the pot tightly and place it on a preheated pan. Place a weight on top . Dum cook on low flame for about 15 minutes .
Turn off the heat and let it rest for another half an hour before opening .

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Thattukada

Honey Jilebi

Classic Shrimp Tempura

Mutta pathiri

carrot dates cake

Egg masala roast

Cream Bun

Red idiyappam

Carrot Halwa

Pazham Ada

Kozhikodan Dum Biriyani

Recipe categories

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