A Chef's Melody

 What do you need 3 leftover chapatis/rotis 1 tbsp smooth peanut butter 1 tsp ghee 1  tbsp powdered sugar What you need to do Tear the chapatis into small pieces and pulse it through the blender couple of times till they form a coarse powder. Add the rest of the ingredients and mix everything well. Make small balls as per your preference and let it sit aside for 30 mins before serving. Notes: The chapatis must be cooked at least 7-8 hours before preparing this recipe. This recipe does not work well for fresh chapatis. For peanut allergy: You can skip the peanut butter and increase the ghee by 1 tsp. Add 1/8 tsp cardamom powder to enhance the taste. Can be stored for a couple of days refrigerated.

 What do you need 1 1/2   cups   unbleached all-purpose flour 1 1/2   teaspoons   baking powder 1/4   teaspoon   baking soda 2   teaspoons   pumpkin pie spice mix 1/2   teaspoon   salt 1   cup   granulated sugar or caster sugar   1   cup    pure pumpkin puree 1/3   cup   flavorless oil   1/2   cup   buttermilk  1   teaspoon   pure vanilla extract 3   tbs   pumpkin seeds What you need to do Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5 inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside. Add all the other wet ingredients in a medium-sized bowl, whisk until you have a homogeneous mixture. Add the wet ingredients to the dry ingr...

  Ingredients - To grind - 2 inch Cinnamon  3 loves 3 Green Cardamom  1 piece mace 1/4 tsp Stone flower 5 Green chilies 2 inch  Ginger  12 Garlic  15 Shallots Tempering - Oil - 1/4 cup Ghee - 2 tbsp Sliced onions - 1/2 cup Raw jackfruit cubes - 1 cup curd - 1/2 cup Coriander - 1/4 cup Mint - 1/4 cup Jeeraga samba rice/sona masoori rice - 1 cup Water - 2 cups Salt to taste Method - ·  Cut the Raw Jackfruit into cubes and put it in a bowl of water or it will start to decolorise immediately. ·  Pat dry it and deep fry till golden. ·  For the masala, first grind the whole spices and then add the rest of the elements and grind to a coarse paste. ·  In a kadai add oil, ghee, sliced onions and sauté for couple of mins. ·  Then add the ground paste and cook till the raw smell disappears. ·  Then add the deep fried Jackfruit, let this cook for sometime. ·  Now add curd, coriander, mint, salt to taste. Let this cook for couple of mi...

 Ingredients 1 cup idli batter 1/3 cup besan 2 tbsp sooji 2tsp sugar 1tsp oil 1tsp turmeric 1 sachet blue eno  salt for tempering: 1tbsp oil 1tsp mustard seeds 2tsp sesame seeds 1/4 tsp hing 1 green chilli,slit 10 curry leaves 2tbsp sugar 1 cup water Process: Mix all ingredients -idli batter, sooji, besan, salt, turmeric, sugar, and  oil to a smooth paste. Once the steamer is ready,grease the dhokla plate and add eno and lemon juice to the batter and mix well. Pour the batter in the greased plate and steam for 15 mins. Check if done by inserting a toothpick in the center of the dhokla.If done the toothpick will come out clean. Set aside to cool for 5 mins. For tempering: Heat oil in a kadhai. When hot add mustard seeds,hing,sesame seeds and green chilli. Turn the heat to low and add water, sugar and salt. Bring this mixture to a rolling boil and then pour this mixture on the dhokla evenly.Let it absorb the flavor for 10 mins. Serve warm with mint chutney.

  What do you need 1.5 cups quinoa,washed well 1 spring curry leaves 3 green chilies,slit 3 tbsp peanuts 1 tsp mustard seeds 2 tbsp urad dal 1 tsp chana dal 4-6 tbsp lemon juice 3/4 tsp turmeric powder 1/2 tsp hing salt oil 3 3/4 cups water What to do Press saute mode on instant pot and wait for a min. Add 1 tsp oil, when hot add mustard seeds when the seeds pop add urad dal,chana dal,hing,green chilies and curry leaves and saute for 30 secs. Add the peanuts and saute until they turn light brown. Add the quinoa,salt,turmeric and saute for a min. Now add the water and lemon juice.Check for salt. Turn off saute mode. With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position. Pressure cook for 4 mins then Natural Release for 20 minutes  . After natural releasing, turn the Venting Knob to the Venting position to release the remaining pressure. Open the lid carefully. Serve warm.

What do you need: 1 cup jowar flour 1/2 cup fine sooji/rava 1/2 cup curd/plain yogurt 1 tsp sugar (optional) 1/2 baking soda salt oil/ghee What to do: In a blender, take jowar flour, sooji, curd, salt, sugar and use enough water to attain dosa batter consistency. Let the batter rest for an hour. When you are ready to make dosas, heat the dosa pan on medium heat. When hot sprinkle water to cool the pan. Wipe off with a towel. Add baking soda to the batter and mix well. Spread 2 ladleful of batter on the pan and spread evenly. Drizzle the oil/ghee on the edges and increase the heat to medium high. When you see the edges turning brown, gently release the edges from the pan with a spatula and place the dosa on a plate. Serve with chutney and sambar.

For the cake : What we need 2 cups All purpose flour 1 1/2 cups sugar 1/4 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1 cup oil (flavorless like sunflower oil) 1 cup+2 tbsp milk 2 tsp white vinegar 1 tsp vanilla extract What we need to do Preheat the oven at 350 deg F and grease a baking pan well with oil. Sieve the flour,baking powder,salt and baking soda. In a blender,add oil,milk and sugar.Blend until smooth. Transfer this mixture in a bowl and slowly add in the dry ingredients in batches and fold the dry ingredients gently into the wet ingredients. Add vanilla extract and mix. Transfer half of the batter into another bowl and add the sifted cocoa and mix well. Drop in a ladle full of batter(white) in the middle of the baking pan and then a ladle of cocoa batter in the middle of the vanilla batter and so on until all the batter is done. Tap the pan on the counter twice to avoid air bubbles and bake in the middle rack of  the oven for 35-40 mins or until...

 What do you need 2 cups Whole wheat flour/Atta 3/4 cup clarified butter/ghee 1/4 tsp ginger juice(extracted from grated fresh ginger) 1 tsp dry ginger powder 1/2 cup+2 tbsp granulated sugar(powdered in a coffee grinder) 1/4 cup milk pinch of salt for decoration-2 tbsp granulated sugar With a small gingerbread cookie cutter I made 34 cookies using this recipe. What you need to do In a large bowl,cream the sugar and butter until light and fluffy. Add the salt,ginger powder,ginger juice and wheat flour and mix everything till the ghee is mixed evenly. Add a tbsp of milk at a time to form a dough ball. Cover this dough and refrigerate for 30 mins. Roll the dough about 1/4 inch thick and using a gingerbread cookie cutter cut the cookies. Place the cookies 1/2 inch apart on a cookie sheet lined with parchment paper. Sprinkle granulated sugar on the each cookie. Place the cookie sheet in the freezer for 30 mins. Preheat the oven at 350 deg F and bake the cookies on the middle rack of the...

 What do you need 1 box cake mix any flavor(15.25 oz) water-as mentioned on the box oil-as mentioned on the box 1/4 cup regular plain yogurt(not greek yogurt) 1/4 cup plain/ all purpose flour What you need to do Preheat the oven to 350 deg F.Grease a cake pan. In a large bowl,mix in the yogurt,water and oil. Add the cake mix and flour in small batches and mix till well combined. Pour the batter in the prepared cake pan and tap the pan twice on the counter to release any air pockets. Bake as directed on the boxed mix. Cool for 15 mins before unmolding. Let it cool completely before frosting.

 What do you need 5-6 small eggplants,sliced to half moon shape. 3 tsp oil salt to taste 2 tbsp peanuts a pinch hing 1/4 tsp turmeric powder 2 sprigs curry leaves 1/2 tsp tamaring pulp 1-2 tsp jaggery for masala powder 1 tbsp channa dal 3/4 tbsp urad dal 1/2 tbsp coriander seeds 1/2 inch cinnamon 10 red chillis 1 tbsp dry coconut powder What you need to do Cook rice in 2 cups of water.Spread the cooked rice on a plate and drizzle 1 tsp of oil over it. Dry roast all the ingredients under masala powder for 2-3 minutes and after it cools grind it to a powder. Add 2 tsp oil in a wok and add the peanuts and roast till they are light golden.Drain the peanuts and set aside. Add mustard seeds and hing.When the mustard seeds crackle ,add the curry leaves,eggplant slices,turmeric,and salt.Cover and cook till the eggplants get soft.Add tamarind and jaggery and cook for another 4-5 mins. Add these cooked eggplant,masala powder,peanuts and 1 tsp oil to the rice.Mix gently and set aside for 30 m...

  What do we need for the cake 2 cups All purpose flour 1.5 cups sugar 3/4 cup butter,at room temp 3 large eggs 1 tsp almond extract 2 cups (12 oz) fresh cranberry pinch of salt for the glaze 1 cup powdered sugar 2 tbsp orange juice 1/4 tsp orange zest What you need to do Pre-heat the oven at 350 deg F.Grease a 9 x 13 pan. In a large bowl,beat the eggs and sugar together until the mixture is light and fluffy and almost doubles in size(about 5 mins). Add in the butter,salt, and almond extract and beat it for another 2 mins. Gently fold in the flour and then the cranberries. Pour in the greased pan and tap the pan couple of times to release the air bubbles. Bake for 40-45 mins or until a toothpick comes out clean when inserted in the middle of the cake.Let the cake cool for an hour. For the glaze-Mix in all the ingredients until smooth. Drizzle the glaze over the cake. Enjoy.

What do you need 3 cup Besan/Chickpea flour 2 & 1/2 tbsp oil 1 tsp red chili powder 1/2 tsp carom seeds,crushed 1/2 tsp cumin powder 1/4 tsp asafoetida (Hing) 1/4 tsp turmeric powder salt to taste Oil to deep fry What you need to do Sieve the besan to avoid any lumps. Take 2 & 1/2 tbsp oil in large bowl.Add salt ,red chilli powder,carom seeds cumin powder,asafoetida, turmeric. Add 2 tbsp water in it and beat it vigorously with beater or spoon for few minutes It helps to make shev lighter and more crispy. Then add besan in above mixture and mix it well. Add sufficient amount of water and prepare a medium soft dough. Cover this dough with lid and allow to rest it for 10-15 minutes. After 10 minutes ,take a shev maker and grease little oil inside it. Wet palm with water and take some portion of dough in palm.Fill it properly in the shev maker and close the shev maker. Heat oil in a pan on medium flame. Prepare a shev directly in hot oil with Shev maker. Deep fry shev on me...

 What do you need 3 cups whole wheat flour(atta) 1 cup sugar 1 cup water 3/4 cup ghee 1/8 tsp salt 1/2 tsp cardamom powder oil for deep frying What you need to do In a pot,add the water,sugar,ghee and let it simmer until the sugar dissolves completely. Transfer this mixture to a large plate to cool. When the mixture is warm,add the salt and cardamom powder.Mix everything well. Add the wheat flour in batches and mix till the mixture form a dough ball. Let this rest for 15 mins. Divide this dough into 6 small balls.Take one of this ball and roll it out into a thick chapati.Cut small squares out of the dough by making horizontal and vertical cut on this dough 1/2 inch apart. Spread these squares on a plate and let them dry for 15 mins.Repeat this process with other dough balls. Heat oil in a kadhai,when hot ,reduce the heat to medium and fry these squares in batches for 6-8 mins or until they are light golden.Drain and transfer onto a tissue paper. Let the cool completely before stori...

  What do you need 2 cups packed jaggery powder 24 oz jar Kirkland canned peaches 1/4 cup unsalted butter 1.5 cups whole wheat flour(Atta/chappati flour) 1.5 tsp baking powder 1/2 tsp baking soda 1/2 cup flavorless oil 1 cup plain yogurt 1/8 tsp salt 1 tsp pure vanilla extract 1 tsp white vinegar What you need to do Heat oven to 350°F (325°F for dark or nonstick pan).  Melt butter in a pot and stir in 1 cup jaggery and bring to a boil,stirring frequently.Continue boiling for 1 minute.Pour into a lightly greased 9x13"pan. Drain the jar of canned peaches and reserve the liquid.Arrange the peaches on the butter jaggery mixture. In a bowl,whip oil and 1 cup  packed powdered jaggery until smooth.Add yogurt and again whip for another minute. In a separate bowl,sift whole wheat flour,baking soda,baking powder,and salt twice. Add this dry mix in batches to the jaggery-yogurt-oil mix ,fold gently to form a lump free batter.If the batter is thick add couple of tbsp of the reserved ...

  What do you need 300 gm bourbon biscuit 1/4 cup sugar 1 1/4 cup milk, at room temperature 1 tsp baking powder What you need to do Break each biscuit into 2 pieces and place it into a blender jar and make a fine powder.Add sugar and grind it for another 30 secs. Take a microwave safe glass baking pan and grease it well with oil.Add a parchment paper at the bottom. In a bowl,add the ground biscuit and add baking powder to it.Mix well. Slowly add milk and mix well to make a lump free batter.If the batter is thick add a couple of tablespoons of milk. Transfer the batter to a baking pan and tap the pan a couple of times on the counter to release any air bubbles. Microwave for 5 mins.Let it stand in the microwave for a minute. Remove from the microwave and cool completely for about an hour. Run a knife along the edge of the cake and transfer the cake onto a plate. For Chocolate Ganache In a microwave safe bowl,add 1/2 cup milk chocolate chips and 3 tbsp heavy whipping cream.Microwave f...

 What do you need 1 1/2 cup non fat milk powder 1/2 cup milk 1/4 cup ghee 3 cup sugar 1 cup water 4 tbsp maida 1 tsp rose water few strands saffron 3/4 tsp baking powder 1/2 tsp cardamom powder oil to fry What you need to do In a pan, add - milk, ghee and milk powder. Stir well before turning the flame on. Cook on medium flame until it forms a ball, approximately 4-5 mins. Turn the flame off and transfer to a bowl. For Sugar Syrup : Add the sugar to a pan with 1 cup of water and boil until sugar is melted. If the sugar syrup is not clear, add 2 tbsp milk, stir once and let it boil 2-3 minutes. Skim the dirt off the surface using a perforated spoon. Add saffron,1/2 tsp rose water and mix well, add more water as required to form a sticky consistency sugar syrup.Turn the flame off and keep aside.This syrup must be hot(not boiling hot) when the gulab jamun are submerged into it. Forming Gulab Jamun: To the cooled milk powder mixture add - maida, cardamom powder, baking powder, 1/2 tsp...

  What do you need 1 1/4 cup All Purpose flour/Maida 1/2 cup powdered sugar 1/2 cup sweetened condensed milk 1/2 cup flavorless oil 1 cup milk,at room temperature 1 tsp pure vanilla extract 1 tsp baking powder 1/4 tsp baking soda a pinch of salt What you need to do Preheat the oven to 350 deg F. Grease a 8 inch baking pan with oil and line the bottom with a parchment paper. In a bowl,add condensed milk,sugar,milk,and oil and whisk everything to make a homogeneous batter.(Wet ingredients) Place a sieve on a separate bowl and sift the all purpose flour,baking soda,salt,and baking powder. Slowly add this dry ingredients mix to the wet ingredients and whisk everything together to make a smooth batter. Transfer this batter to the greased baking pan.Tap the pan a couple of times on the counter to release any air bubbles.Bake for 25-30 mins or until a toothpick when inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool completely.Run ...

What do you need  2 cup Besan/Chickpea flour 1 tbsp oil 1 tbsp ginger-green chili paste 1 1/2 tsp citric acid 2 cup water 2 1/2 tbsp sugar 1/2 tsp baking soda 1 tsp Eno fruit salt(flavorless/plain version) For tempering 1 tbsp mustard seeds 2 spring curry leaves 2 sliced green chilies 1 tbsp white sesame seeds 6 tbsp sugar 1/8 tsp salt 1/4 tsp asafoetida/hing 1 cup water 1/8 cup finely chopped cilantro(for garnishing) 3 tbsp lemon juice(optional) What you need to do Sift the besan into a bowl. In another bowl,add water,oil,citric acid,sugar,salt and mix well until the sugar is dissolved. Add the besan in batches and mix simultaneously with a whisk to avoid lumps. Add the ginger-green chili paste. Put water is the steamer,let it boil. Add soda and eno to the batter.Mix well and transfer to a grease 9" thali. Steam in the steamer for 15 mins on high and 10 mins on simmer. Remove the plate from the steamer.Let the dhokla cool for 5 mins. Hear a tadka pan,add oil.When the oil is hot,a...

What do you need 1 cup atta/whole wheat chappati flour 1/2 cup oats flour 1/3 cup ghee at room temperature 1/3 cup sugar/fine jaggery powder 1/4 cup crushed nuts 1 tbsp ginger powder 1/4 tsp baking soda  1/4 cup milk,at room temperature What you need to do Sift the wheat flour,oats flour,baking soda, and ginger powder into a large bowl. In another bowl,add the ghee and sugar and whisk it until well incorporated. Slowly add the flour mixture,crushed nuts and mix everything well. Add the milk a tbsp at a time to form a dough.Do not over knead the dough. Roll the dough into a log and wrap it in a aluminum foil/cling wrap. Refrigerate for an hour. Preheat the oven to 350 deg F.Grease a cookie sheet with oil. Cut 1/2 inch disc out of the log.Place them on the cookie sheet 1 1/2 inches apart. Bake for 16-18 mins. Remove from the oven and let them cool completely on a wire rack before storing in an airtight container.

What you will need 1 cup cold homemade curd/dahi 10 strands saffron 2 tbsp milk 2 tbsp sugar 1/8 tsp cardamom powder 1 tsp crushed pistachios and almonds What you have to do Warm the milk for 10 secs in the microwave and add the saffron strands to it.Set aside for 10 mins. In a mixer/blender jar,add all the ingredients except nuts and whip for 30 secs. Pour in a glass and garnish with nuts