Potato Chips

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Ingredients:
Large Potato  -   1
Water as required
Salt  & red chili powder as required

Method:

1. Wash & peel(or not) Potatoes & slice it using a mandolin slicer directly into the water.
2. Rinse the potato slices well but carefully  the water runs clear.
3. Dab the slices well with a kitchen towel.(to prevent spluttering of oil when frying)
4. Meanwhile heat oil in a deep pan for frying on high flame.
5. Add a small slice of potato to check if it immediately comes to the surface. Now reduce the flame to a medium heat and fry the potato slices in batches, keep agitating the slices using a slotted spoon.
6. When the potatoes are golden brown in color, remove them from oil and drain. Sprinkle adequate amount of salt & chili powder or pepper powder, toss well so that all the slices are uniformly covered with spices & snack!
7. Repeat the same for the rest of the slices. Store the chips when completely cool in an airtight container.

Honey Buttermilk Bread

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Ingredients:
Whole Wheat Flour -  200 g. 
All Purpose Flour   -      200 g. 
Active Dry Yeast    -      1 tsp.
Honey                    -      3 Tbsp. 
Salt                         -     1 tsp.
Lukewarm Water    -     50 ml 
Oil                          -     2 Tbsp.
Baking Soda           -     ½ tsp.
Butter Milk         -        200 ml 
Milk for milk wash   -   1 Tbsp.
Melted Butter           -     1 Tbsp. for glazing (optional)

Method:
1. In a bowl dissolve 1 tsp. of honey & 1 tsp. of yeast into 50 ml of lukewarm water. Keep is aside until it froths(10 to 15 min).
2. In another mixing bowl, take 200 ml. room temp. butter milk, remaining  honey, ½ tsp. baking soda, 1 tsp. salt and the fermented yeast solution. Mix everything well.

3.  Add the flours gradually to the prepared solution & knead the dough for about 10  minutes to form a smooth ball. Add very little flour(1 tsp.) if you feel the dough is sticky.

4. Place the dough ball in a greased bowl, cover the bowl with a cling film or a kitchen towel & set it aside to rise(double in size). It took 40 to 50 min. for my dough to double(warmer weather = lesser time).
5. Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape.

6. Roll up the dough to form a  log shape. Place the  log shaped dough in a greased loaf pan(8"*3") with seam side facing down.

7. Brush the dough with milk, cover with a cling film or kitchen towel & set it aside for the second rise(about 30 min). Preheat (heating the oven for 10 to 15 min. before placing the loaf tin) the oven at 200 degree Celsius.

8. After the second rise, remove the cling film & bake  in the preheated oven for about 40 minutes.
9. Remove the baked bread from the oven & brush the top of the bread with the melted butter. Let it cool in the pan for a few min.
10. Remove the loaf from the pan & set it on a wire rack to cool. Let it rest for a min. of 2 hrs. before slicing.
Source: sonilicious

Chilli Bread

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  A simple lip smacking snack which you will love. The bread can be fried 2 ways, either you can deep fry it or just toast it on a frying pan. If using the frying pan method, serve the dish immediately as the bread will lose it crispness after few minutes. Adjust the quantity of the sauces according to your taste.

Ingredients:
Bread                                   -             4 slices
Onion, sliced                       -              1
Tomato, sliced                     -              1
Green Capsicum                 -               1
Green chilies, chopped        -             2
Ginger garlic paste              -              ½ tsp.
Tomato sauce                      -              1 Tbsp.
Red chili sauce                    -             ½ Tbsp
Oil                                       -             2 Tbsp.
Salt as required

Method:

1. Place the bread slices on a non stick pan & toast on low flame until it becomes brown and crisp.Repeat the same on the other side of the bread. Remove from flame and cut the bread slices into small pieces and set aside.
2. Heat oil in a kadai or a wok and onion slices, ginger garlic paste and green chilies saute on medium flame until the onions turns translucent. 
3. Now add the sliced tomatoes and saute until it becomes soft. Add the green capsicum and saute for a couple of minutes(do not overcook the capsicum, it has to be crunchy).
4. Add the tomato sauce, red chili sauce and combine well. Add salt if required.(the sauces have salt in them) and finally add the toasted bread pieces into the prepared gravy and combine gently for a minute until the bread pieces are covered in  the sauce(the bread will soften on overcooking). Remove from flame and serve.

Carrot Thoran (Carrot Stir Fry)

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Ingredients:
Carrot, minced                   -       3 or 4
Onion, minced                   -      1 
Cumin  seeds                     -       ¼ tsp.
Grated coconut                   -      ¼ cup
Ginger chopped                  -      ½ tsp.
Green chilies, chopped       -      3
Turmeric powder                 -    ¼ tsp.
Mustard seeds                      -     ½ tsp.
Curry leaves                        -     a sprig
Dry red chili                        -     2
Salt to taste
Oil

Method:

1. Combine the minced carrot, onion, cumin seeds, coconut, salt, green chilies, ginger, turmeric powder in a bowl using your hands.
2. Heat a tablespoon of oil in a pan and splutter mustard seeds, add the dry red chili and the curry leaves to saute for a minute.
3. Now add the combined mixture of carrot and coconut to the pan and saute well for 2 or 3 minutes.
4. Cover the pan with the lid and let it cook on low flame for 3 or 4 minutes.
5. Remove the lid and mix again and open cook for another 3 minutes. Remove from flame when the carrot are cooked and serve with rice.

Lime Meltaways

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                            If you like Lime you should definitely try this recipe. True to its name the cookie melts in your mouth. I halved the original recipe as it yields more than 3 dozen cookies. This is the first sliced cookie I have tried. To get a perfect round shape you will have to make use of  a parchment paper and a ruler. The dough melts quickly from the heat from your hands, so you to work fast in order to maintain its shape. And the cookie is not too sweet, so do not reduce the quantitiy of the sugar and do not omit the final dusting part.

Recipe Source: Martha Stewart

Ingredients:

unsalted butter, at room temperature      -          ¾ cup 
confectioners' sugar                                -         1/3 cup 
lime zest, finely grated                           -          2 
fresh lime juice                                       -         2 Tbsp. 
vanilla extract                                         -         1 Tbsp.
all-purpose flour                                     -        1¾ cups plus 2 Tbsp. 
cornstarch                                               -         2 Tbsp. 
salt                                                          -         ¼ tsp.
confectioners' sugar                                -        2/3 cup, for dusting

Method:

1. In a medium bowl, combine the flour, cornstarch, and salt. Set aside.
2. Beat the butter and 1/3 cup confectioners' sugar together on medium speed  until light and fluffy, about 4 mins.(using a beater). Add the zest, lime juice, and vanilla, and beat well until well combined.
3. Add the dry ingredients and  mixing until just combined.
4. Divide the dough into 2 parts. Roll each into a log approximately 1¼ diameter. Wrap each log in parchment paper or plastic wrap and refrigerate until firm enough to slice without losing their shape, at least one hour.
5. When ready to bake, preheat oven to 350°F.
6. Slice the refrigerated cookie dough into approximately 1/4” rounds and place on the baking tray, about 1” apart. They won't spread much at all. 
7. Place the  tray preferably on top most rack of the oven and bake for about 13 minutes, or until cookies begin to get a light golden color.
8.  Allow to cool for about 5 minutes. Toss the cookies(which will be still warm, but wont crumble) in the remaining confectioners' sugar, shake off excess sugar and cool the cookies completely before storing them.

Notes:

• the cookie dough will become soft as you work on it, so roll it quickly.
• the side on which it is placed to rest  might flatten during cooling, so i made use of a cylindrical pipe.(if the shape is off no concern to you then never mind )

Serradura

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       Serradura also known as sawdust pudding because of the sandy texture of the biscuit in the pudding. This pudding is believed to have originated from Macau. This is one of the easiest pudding I have ever made to this day, takes no more than 10 or 15 mins. to make. The pudding is layered with condensed milk and cream forming one layer and powdered biscuit the alternate layer. I have used a combination of cashew with the biscuit, which is optional. 

Ingredients:
Whipping cream or thick cream   -    250 ml 
sweetened condensed milk           -     50 g.
vanilla essence                             -      1 tsp.
Marie biscuits                               -     100 g.
cashew nuts                                 -      20

Method:

1. Powder the biscuits and the cashews using a mixie.
2. Whip the whipping cream until soft peaks are formed, add in the condensed milk and vanilla essence and beat it until stiff peaks are formed. 
3. In a glass or the serving dish, add a spoonful of biscuits-nuts mixture evenly. Then spoon in the cream then alternate with the biscuit and the cream alternately. 
4. Refrigerate till set for 2 hrs. and leave in room temperature(10 mins) before serving so that the creamy layer is smooth.

Notes:

• This is a heavy dessert so fewer the layers the better.
• You can also use a pipping bag to pipe the cream for a neater finish.
• Thick cream can be used in the place of whipping cream, just make sure not to over beat the cream.
• Adjust the amount of condensed milk according to your taste.

Garlic Pull-Apart Rolls (Eggless)

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Ingredients:
Plain Flour      -    1 ½ cups              
Warm Water   -    ½ cup                 
Yeast               -    ½ tbsp.                 
Salt                  -    1 tsp.                    
Sugar               -    1 Tbsp.                 
Olive Oil         -     1 tbsp.                 

For Garlic Spread:

Salted butter, at room temperature   -  6 tbsp.   
Minced garlic                                    -  2 tbsp.  
freshly chopped parsley  or coriander leaves  - 2 tbsp.    

Method:

1. Mix flour, yeast, warm water, salt and sugar together in a bowl until you get a smooth, slightly sticky dough.
2. Add oil to your fingertips and knead(5 mins.) until the dough springs back when you press with your fingers.

1. Wrap a cling film over the bowl and allow to double by keeping in a warm place for about 45 mins. Meanwhile, make the garlic spread by simply mixing all the ingredients.
   
    
2. Grease a baking pan  with olive oil and set aside.
3. Knock down the air in the dough and divide the dough into two equal portions.
4. Transfer one portion of the dough to a floured surface and roll gently into a rough rectangle of 1/2" thickness. Apply more flour sparingly if sticky. 
5. Spread about 2 tbsp. of garlic spread on one side.
   
6. Roll from one end gently and firmly. 
7. Cut into half and then each half again into two halves to get 4 equal portions.(I wanted to fill my pan so I made smaller rolls)
   
8. Now place the rolls with the cut side up in the greased pan. Repeat the same procedure for the remaining dough. 
9. Brush a little milk or egg wash (refer notes)on the rolls and add the remaining garlic spread on top. 
10. Set aside and allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.
11. Bake for about 30 mins until the top is golden brown.

         Serve Hot!!



Note:

• Egg wash is optional.
• Add more garlic if you like.
• You can reduce the amount of yeast to 1tsp. if you dont like the taste, but doing so increases the amount of rising time of the dough.
• When kneading the dough pour warm water little by little do get the desired consistency.(Most probably you wont be requiring 1/2 a cup of water, but it depends on the flour)
• If you desire a golden brown shiny finish to the rolls mix together lightly beaten egg yolk and a  little milk and brush on top of the rolls.
• If you want a matte finish just brush with milk.

Vegetable Stew

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                    This is a Kerala style dish which is a combination of vegetables cooked in coconut milk  and spices served as a side dish for various appams.
Ingredients:
Combination of your choice of vegies cubed (small)   -   2  cups
( I used potatoes,peas,corn, green beans,carrot and cauliflower florets)
Ginger Garlic paste     -      1 heaped tablespoon
Onion finely sliced      -     1 medium sized
Green Chilli                 -     4 to 5 no.
Cardamom                   -     3 pods
Cinnamon                    -     3 or 4 inch piece
Cloves                          -     3 
Black Pepper               -     5
Thin Coconut Milk      -   1½ cup  
Thick Coconut Milk    -    ¾  cup
Curry leaves                 - a few sprigs
Oil (Pref. coconut)       -  2 tbsp.
Salt as required


Method:

1. Heat oil in a deep bottomed pan and splutter the spices and sauté for 3 minutes or so.
2. Add the curry leaves, sliced onion, ginger garlic paste and green chillies and sauté till onions turns transparent.
3. Combine the mixed vegetables and mix well and add salt to it.
4. Add the thin coconut milk and bring to boil. 
5. Lower the flame and allow to simmer until all the veggies are cooked.
6. Once all the vegetables are cooked add the thick coconut milk and simmer for few more minutes(say 4 to 5 min.).
7. Remove from flame and serve. Goes well with palappam and vellayappam.