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Select one or more ingredients that should be included in recipe
Salt - to taste
salt
Salt – 1/2 teaspoon
butter
baking powder
Instant yeast
Curry Leaves
Baking powder - 2 teaspoons
Curry leaves – few strands
Baking soda
Egg
Whole wheat flour
Vanilla Essence
Coconut Oil
Turmeric powder - 1 teaspoon
Vanilla extract – 1 teaspoon
Salt – 3/4 teaspoon
Pepper powder – 1 teaspoon
sugar
Milk Powder
All Purpose Flour
Milk
Salt-1 teaspoon
Eggs - 4 Large
Salt – 1 3/4 teaspoons
Pepper powder -½ teaspoon
eggs
Lukewarm Water
Butter or Olive Oil
Cocoa Powder
Powdered sugar
Turmeric powder - 1 tsp
Olive oil – 2 Tablespoons
Salt - 1/4 teaspoon
Baking soda – ½ teaspoon
Baking soda – 1 teaspoon
Baking powder – ½ teaspoon
Turmeric powder -½ teaspoon
Coriander leaves
Instant yeast - 2 1/2 teaspoons
Butter - 2 Tablespoons
Bread flour or All-purpose Flour or Maida
Icing Sugar
Sugar - 1 tablespoon
Shallots - A handful (Sliced)
Mustard seeds - ½ teaspoon
Instant Yeast - 1 teaspoon
Sour cream or hung curd – 1 cup
All-purpose flour, sifted – 2 1/2 cups or 325 grams
Instant yeast – 3 teaspoons
Milk – 1 cup
Salt – a pinch
Mustard seeds – 1 teaspoon
Fennel seeds -½ teaspoon
Salt as required
Baking soda-1/4 teaspoon
Vanilla essence - 2 1/2 teaspoons
Ginger- 2 Inch Piece
Salt - 1 1/2 teaspoons
Honey -2 tablespoons
Eggs - 6 large separated
Butter Melted and cooled - 60 ml
Flavorless oil - 60 ml
Cream of tartar - 1/2 teaspoon (optional)
Vanilla extract
Brown sugar
sour cream
Sugar or Honey
Lukewarm Water or a Mix of Milk and Water
onion
Honey or Sugar
olive oil
All-purpose flour/Maida
Egg Whites
White Caster sugar
Almond flour
Cream of tartar
Garlic
Wheat flour
Garlic -1 big pod full (crushed)
Fennel - 1 teaspoon
Star Anise - 1
Lemon Juice- 1 big lemon
Salt – ½ teaspoon
Salt – 10 grams
Unsalted butter, room temperature – 1 cup (2 sticks) or 226 grams
Chocolate chips – 1 cup
Grated Orange zest – of 1 orange
Vanilla essence – 2 teaspoon
Instant yeast – 2 teaspoons
Vinegar -2 to 3 tablespoons
Water- as required
Coconut Oil- as required
Butter – 200 grams
Water – 250 ml or 1 cup (you can also use milk)
Sugar – 1/3 cup or 65 grams
Powdered milk – 8 teaspoons
Butter – 60 grams, softened
Ginger – 1 inch piece
Turmeric powder – ¼ teaspoon
Egg – 1
Garlic- 1 full pod (crushed)
Lemon juice -1 lemon
Coconut oil – 2 tablespoons
Shallots -½ cup
Mustard -½ teaspoon
Garlic – few cloves (crushed)
Oil – 1 tablespoon
Shallots – few
Butter – 100 grams
Baking Powder – 1 teaspoon
Salt -1 ½ teaspoon
Thin coconut milk – 2 cups
Pepper powder-1/4 teaspoon
Oil for frying
Powdered sugar – 1 3/4 cups or 350 grams
Baking powder - 2 1/2 teaspoons
Butter - 180 grams
Eggs - 3 large
Egg yolks - 3 eggs
Bay leaves – few
Vinegar – 2 table spoons
Garlic – 1 pod
Flax seeds - 2 Tablespoons coarsely ground
Mutton (or Chicken) - 1.5 kg
Garlic – 1 full pod
Onion – 6 to 8 chopped thinly
Tomato – 4 to 5 thinly sliced
Hung Curd – 1 cup
Green chilli- 8 to 10 Sliced
Chilli powder- 3 to 4 tsp
Coriander Powder - 4 to 5 tsp
Meat masala -1.5 tsp (I grind it fresh)
Milk Powder - 35 grams (1/3 cup)
Water - 200 grams
Salt - 1 ¼ teaspoons
Instant or active dry yeast – 1/8 teaspoon
Semolina flour -100 grams
Baking Soda -1 1/2 teaspoon
Oats – 50 grams
Milk - 120 ml
Cake flour - 225 grams sifted
Baking soda - 1/2 teaspoon
Eggs – 4 large or 5 small
Cinnamon powder
semi sweet chocolate
Honey - 1/4 cup / 85 grams
noodles
Large bananas
oil
Water or Milk
Sesame / Flax / kalongi seeds
carrots
honey
Lukewarm Water or Milk or a mix of both
Semolina Flour
Chopped walnuts
Chocolate chips
Ripe bananas
Walnuts
Black raisins or Black currants or Dried blue berries or Cranberries or
Bicarbonate of soda
Soft butter
Jaggery Syrup
Curd - 3 Tablespoons (thick, beaten) or Egg
Cinnamon & Nutmeg Powder
All-purpose flour, sifted
Curd or Sour cream
Unsweetened Cocoa Powder
Chicken - breast piece (boneless)
Beans(tender ones)
Cabbage
Ginger
Green chilies
Spring onion
Pepper powder
Soy sauce
Seasoning cubes
Water
Whole milk
Unsalted butter
Sweetened condensed milk
Apple cider vinegar
Club Soda
Cool water (for starter)
Instant or active dry yeast (for starter)
All-purpose flour (for starter)
Instant yeast (for dough)
All-purpose flour (for dough)
White wheat flour or All-purpose flour (for dough)
Salt (for dough)
Water (for dough)
Olive oil (for dough)
Yeast
Blanched Tomatoes
Tomato Puree
Shallots
Oregano (dried)
Thyme (dried)
Fresh Basil
Pepper
Red dried Chili flakes or paprika
Whole Wheat Flour, sifted
Olive oil or butter
Honey or brown sugar
Coarsely ground flax seeds
Vegetables - elephant yam, plantain, pumpkin, carrots, beans, Brinjal,cucumber, drum sticks, snake gourd etc:-. (the north Keralan Avial includes bitter gourd also)
Green chili slit lengthwise
Tomatoe - 1 large or Curd - ½ to 3/4 cup yogurt or green mangoe- half
Grated coconut - 2 cups
Cumin seeds – 1 teaspoon
Green chilli - 4 to 5
Garlic - 3 to 4 cloves
Shallot – 5 nos.
Turmeric powder - 1/2 tea spoon
Chilli powder - 1/2 tsp
Brown Sugar - 1 Cup sugar, powdered
Oil - 1 Cup
Milk ½ cup
All-purpose Flour or Maida - 2 cups
Baking soda - 1 tsp
Baking powder - 1 tsp
All spices powder - 1 Tbsp
Salt - 1/2 tsp
Grated carrots - 3 cups (2 large carrots)
Grated beetroots – 1 cup (2 medium sized beetroots)
Dark raisins/currants - 1 cup
Dates, prunes and peels – 1 cups (use any dry fruits of your choice)
1 cup chopped nuts - (I used almonds or walnuts)
Orange rind -2 oranges
Orange Juice-2 Oranges
Marmalade and Black currant jam- 1 Table spoons each
Black Teracle-1 tablespoon
Caramel Syrup- 2 table spoon (Optional)
Pork Cubed (boneless, fat on) - 1 Kg
Dried Kashmiri Chilli - 18 to 25 deseeded (and soaked in 3 table spoon vinegar, and ground to paste)
Shallots -1/2 kg (crushed)
Vinegar - 3 tablespoon
Tomato - 1 large (optional)
Oil - as required (optional)
Duck - 1 large (1 to 1.5 kg with skin on), cut into medium sized pieces
Onions - 2 to 3 medium (Sliced)
Garlic- 1 large pod (crushed)
Ginger - 2 inch piece (crushed & chopped)
Cardamom - 4 to 5
Cinnamon - 1 inch piece
Cloves - 6 to 8 nos
Maze - few strands
Whole Pepper - 2 Table spoon
Chilli powder - 2 teaspoons
Coriander powder - 3 teaspoons
Vinegar - 3 to 4 tablespoons
Ghee (optional)
Potato - 1 large
A whole chicken 1.300 to 1.500 Kg (Skin on)
Potatoes and Carrots – 2 Each Large cut into large cubes
Beans – a small bunch
Oranges – 2 large cubes
Soya Sauce- 1 tables spoon
Worcestershire sauce– 1 Table spoon
Olive oil – 2 Tbs
Garlic – 1 pod crushed
Pepper – 1 tbs freshly crushed
Dries Rosemary – 1 Table spoon
Brown Sugar – 1 table spoon
Celery – 1 large stem
Few strands of fresh parsley and dill
Ripe 100 % Sourdough Starter - 1 cup or 240 grams
APF flour or Bread flour - 320 grams or 2 1/2 cups
Honey or sugar – 1 or 2 tablespoon
All-purpose flour - 2 cups (250 grams)
Unsalted butter, softened - 1/2 cup (113 grams)
Granulated sugar - 2/3 cup (135 grams)
Eggs - 2 large, at room temperature
Dried blue berries - ½ cup dried (fresh-1 cup) or Cranberries or black currants
Walnuts - 1/2 cup chopped (or Almonds or pecans)
Chocolate Chips - ½ cup
Fresh orange juice -1/2 cup
Grated orange zest -1 teaspoon
Cinnamon & Nutmeg powder - a pinch each (optional) or 1 teaspoon vanilla essence
Curd - 1/2 cup (creamed)
100 % Ripe starter – 150 grams
Whole Wheat flour – 50 grams
All-purpose flour – 400 grams
Water – 300 grams
All-purpose flour or fine wheat flour – 2 1/2 cups or 312 grams.
Granulated sugar – 1/2 cup
Condensed milk -1 tin, 395 grams
Vinegar- 2 teapossns
Blueberries – 2 cup fresh or 1 cup dried
Pecan – ½ cup sliced
Fanta or mirinda juice – ½ cup or as required
All-purpose flour, sifted – 256 grams or 2 cups
Cocoa Powder – 48 grams or around 6.5 tablespoons
Baking powder – 1.5 teaspoon
Butter – 1 stick or 113 grams
Sugar – 8 Tablespoons
Sweetened condensed milk – 1 tin 398 grams
Sour Cream – 1 Cup
Coke – as required (I used around 150 ml)
Apple juice or Rum or Brandy – 60 grams or 1/4 cup
Mixed dried fruit – 80 grams or 1/2 cup
Raisins or dried currants/mixed peels – 80 grams or 1/2 cup
Milk – 283 grams or 1 1/4 cups
Large eggs – 3
Butter – 85 grams or 6 tablespoons, room temperature
Brown sugar – 53 grams light or 1/4 cup
All-Purpose Flour – 270 grams or 2 1/4 cups plus for kneading
Fine wheat flour – 270 grams or 2 1/4 cups
1/2 cup icing sugar
Milk, enough to make a thick, pipeable icing
Semolina/Rava/Sooji – 3 Cups
Sugar – 1.5 to 2 cups
Milk – 3/4th Cup
Ghee – ½ to ¾ cup
Cardamom Powder – ¼ teaspoon or as required
Raisins – as required
Cashew nuts or sliced almonds – as required
Beef with bones cubed- 1.5 Kg
Onion-sliced- 4 Large
Shallots (Kunjulli) – A large handful
Green chilies slit- 4 to 5 Nos
Ginger-crushed –2 to 2.5 Inch Piece
Garlic-crushed- 1 full pod
Curry leaves- 1 sprig
Turmeric powder- 1 1/2 tsp
Black pepper crushed – 2 tsp
Kashmiri chili powder- 4 to 5 tsp
Coriander powder- 4 tsp
Freshly Ground garam masala powder – 2 teaspoon (I used 8 cloves; 6 Cardamom; 1 Star Anise; a pinch of mace, 2 inch piece Cinnamon; 2 heaped teaspoons of fennel)
Asafoetida – ¼ teaspoon
Coconut milk- 1/2 cup (Optional)
Mustard seeds
Whole red dried chilies – few for garnish
Cocoa powder – 1 tablespoon (optional)
Brown sugar – 1 1/2 cups or around 300 grams (powdered)
Mixed spices powder – 1 teaspoon (I used Cinnamon, Cloves, Caraway Seeds and Nutmeg)
Eggs – 5 large
Dry fruits mix (soaked) – 600 grams (refer tips 8, 9 & 10)
Black treacle or Caramel Syrup or jaggery syrup – 2 tablespoons
Milk or Sour cream – ½ to 3/4 cup
Vanilla essence – 1 teaspoon
Pineapple essence – 1 teaspoon
Orange zest and juice – 1 large orange
Wheat flour – 50 grams or 1/3 cup heaped
For the bread dough:
Wheat flour – 640 grams or Around 5 cups, plus ¼ cup if required
Salt – 1 1/2 teaspoon
Potato – 1 Medium (Boiled in 1 cup water and mashed)
Milk – 1 cup or 250 ml
Thick cream – 2 tablespoons
All purpose flour – 50 grams or 1/3 cup heaped
All-purpose flour – 320 grams or 2 1/2 cups, plus ¼ cup if required
Whole wheat flour – 320 grams or around 2 1/2 cups
Salt – 11/2 teaspoon
Egg – 2 large (keep aside some for egg wash)
1 Cup Butter (226 grams)
2 Cups Granulated Sugar (400 grams)
3 Cups All-purpose flour/Maida (384 grams)
4 large Eggs
Baking powder – 3 teaspoon
Salt – 1 tea spoon
Nutmeg – 1/4 tea spoon powdered (optional)
Castor sugar – 100 grams
All-purpose flour – 64 grams
Cocoa powder – 15 grams
Ganache
Whipped cream
Unsalted butter – 113 grams or 1 stick
Chopped nuts mix – 75 grams
Dried fruits & candies peels mix – 500 grams
Milk – 1/4 cup
Applesauce – 1/2 cup
Golden syrup – ¼ cup
Brandy or rum or red wine or a mix of all – ¼ cup plus more for brushing the cake
Black treacle Syrup – 1 tablespoon
Orange Marmalade and Black currant jam – 2 tablespoons each
Juice and zest (outer orange skin) of one orange
Zest (outer yellow skin) of one lemon
1 level teaspoon of powdered mixed spice (I used Cinnamon, Cloves, Caraway Seeds and Nutmeg)
Fish Roe – ½ Kg
Shallots – a handful
Garlic – ½ pod
Green Chilies- 4 to 5
Shredded Coconut – ½ to 1 cup
Oil as required
Crab – 1.5 kg
Onions – 2 large (sliced)
Ginger – 2 inch piece (julienned)
Tomato – 1 large
Pepper – 1 Tablespoon (crushed)
Green chili – 3 to 4 (optional)
Chili powder- 2 teaspoons
Coriander powder – 3 tablespoons
Freshly crushed spice mix – ¾ teaspoon
Curry leaves- few strings
Asafoetida – a pinch
Prawns – cleaned and de-veined (head and tail on) 750 grams
Onion- 2 big
Ginger _ 1 inch piece
tomato – 2 medium
Chilli Powder- 2 teaspoon
Fenugreek – a pinch
Turmeric powder -¾ teaspoon
Coriander powder – 3 teaspoon
Cinnamon – 1 inch
Cloves – 4
Cardamom – 2
Star anise -½
Coconut sliced -1/4 cup
Oil -2 tablespoon
Nadan Kozhi (country foul) cut into medium sized pieces (around 2 kg)
Onions – 3 to 4 large (sliced)
Bite sized sliced coconut – ½ cup
Ginger – 2 Inch piece (sliced)
Chili powder – 3 to 4 teaspoons
Coriander powder -5 to 6 tsp.
Pepper powder = 2 teaspoons (freshly crushed)
Cinnamon = 2 pieces
Cardamom = 3 to 5
Cloves = 10 to 12
Star Anise = 1 to 2
Fennel Seeds – 1 to 2 teaspoon
Asafetida – a large pinch
Clove beans-½ kg
Onions – 2 Medium (sliced)
Green chillies/bird eye chillies – 4 to 6 (Sliced lengthwise)
Water- a little
Small prawns/shrimps – 300 to 400 grams
Grated coconut – 1 to 1 1/2 cup
Ginger – a small piece (optional)
Whole pepper -½ teaspoon
Chilli powder – 2 teaspoons or dried red chillies – 4 to 5(as per your choice)
Turmeric powder – 1 teaspon
Coriander powder or whole coriander seeds – 2 teaspoon (as per your choice)
Fenugreek powder – a pinch
Tamarind – a small gooseberry sized (soaked in water)
Or irumpan puli (bilimbi) – 3 to 4 (sliced)
Or kudampuli (gamboge)- 2 to 3 pieces (soaked in water)
Coconut oil – 1 tablespoon
Medium ripe guava (after cleaning and chopping) – 1.5 kg
Water – 10 cups
Sugar- 4 cups
Lemon Juice – 6 teaspoons
Payaru (long beans)
Koval (ivy gourd)
Thazhuthama (hogweed/punarnava)
Mullu murikku (a variety of Indian coral tree)
Onions – 2
Garlic – few cloves
Green chilli/bird eye chillies – 4 to 6 as per your requirement
Cumin seeds -¼ teaspoon
Oil (coconut oil, preferred) -1 tablespoon
525g currants
450g mix of raisins/sultanas/prunes/cranberries
110g mixed candied peel, finely chopped
165 g glace cherries, halved
300g all-purpose flour
1 tsp baking powder
1 tsp salt
2 level tsp mixed spice (I used Cinnamon, Cloves, Caraway Seeds and Nutmeg)
300g butter, slightly softened
200g soft brown sugar
Caramel Syrup made from 100 gms granulated Sugar
Zest ½ lemon and 1 Orange
Juice of 1 Orange and 1 lemon
6 large eggs, lightly beaten
3 tbsp brandy, or Rum or Red Wine, plus extra for feeding (you can use more)
2 Tbs each of Orange marmalade and Black currants Jam
2 tbs Black treacle Syrup
Passion fruits pulp -800 ml
Boiled and cooled water – 800 ml
Sugar -1.6 Kg
Mix of dry fruits (Cranberries, Blue berries, black currants and glazed cherries) -80 grams
Mix of nuts (pecan, walnuts and Almonds) – 80 grams
Jaggery Syrup or Honey -1 or 2 Table spoon (add 2 if you want it more sweet)
Brandy/Rum or Red Wine -2 Table spoons Optional )
Lemon or Orange zest- 1 small Lemon/Orange
Brown Sugar- 100 Grams
Egg – 1 Large
Whole Wheat Powder- 160 grams
Unsweetened cocoa powder – 1/2 cup (58 grams)
Unsalted butter, plus more for the pan -1 cup or 226 grams
Whole milk – 1/2 cup
Sour cream (or curd) – 1/2 cup
Pure vanilla extract – 1 teaspoon
Walnuts – ½ cup (optional)
Whole Wheat flour – 1 ½ cup
All-purpose Flour – 1 ½ cup
Dry Yeast -1 packet or 2 teaspoons
Warm Water – 1 ¼ to 1 ½ cup
Honey – 1 tablespoon (or sugar)
Dried chickpeas -2 cup
1 large onion, roughly chopped
A bunch of finely chopped fresh parsley
A bunch of finely chopped fresh coriander leaves
Paprika – 2 teaspoon
Garlic – 4 cloves
Cumin – 2 teaspoon
Coriander Powder- 1 teaspoon
Ground Cardamom- a pinch (optional)
All-purpose flour – 2 tablespoons
Vegetable oil for frying
Dried chickpeas – 1 cup
Garlic (roasted) – 4 cloves
Cumin (roasted) – ½ teaspoon
Lemon Juice from 1 large lemon
Extra Virgin Olive oil -¼ cup
Tahini sauce -¼ cup
Finely chopped fresh parsley for garnish
Paprika -¼ teaspoon for garnish
Cream cheese – 500 grams
Unsalted butter – 60 grams or 4 Table spoons
Heavy cream – 250 ml
Granulated sugar – 60 grams or 6 Table spoons.
Egg yolks – 6 large
Lemon juice – 10 ml (2 teaspoons.)
Rum – 1 Table spoon (optional) or vanilla essence
Cake flour or all-purpose flour – 80 g (8 Table spoon.)
Apricot jam – 3 Table spoons + 1 tea spoon water (optional)
Egg whites – 6
Caster sugar – 100g (10 Table spoons.)Apricot jam – 3 Table spoons + 1 tea spoon water (optional)
Pears- 4 nos (not overripe)
Water- 4 cups
Sugar – 1/3 cup
Honey – 1/3 cup
One cinnamon stick, few whole cloves, lemon juice- half lemon, 2star anise, Vanilla extract ½ tsp
Butter- 1 Stick (113 gms)
Sugar-1/2 cup
Pinch of salt
2 large egg
1 table Spoon fresh orange zest
Freshly squeezed juice of 1 orange
1 1/4 cup all-purpose flour
1/2 cup curd
½ cup dark chocolate chips
Lasagna pasta sheets -12 nos
Mozzarella cheese – 100 grams
Sausage – 100 grams
Minced beef – 400 g
Onion – 2 minced
Carrots – 2 Grated
Cloves garlic, crushed – 1 pod
Tomato – 4 medium blanched and cubed
Tomato paste – 2 packets
Tomato sauce – ½ cup
Water -1 cup
Sugar – 2 teaspoons
Basil leaves- a small bunch
Italian seasoning – 2 teaspoon
Fennel seeds powder- ½ teaspoon
Nutmeg powder -¼ teaspoon
Pepper powder-2 teaspoons
Fresh parsley – a small bunch chopped
Egg- 2
2 tbsp plain flour
2 tsp caster sugar
½ tsp cornflour
1 medium egg yolk
4 tbsp milk
1 tbsp double cream
25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
1 tbsp cocoa powder
6 medium egg whites
85g caster sugar
4 tbsp double cream
50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
1 tbsp cocoa
Whipped cream or ice cream
Prawns (Large/Medium) -1/2 kg
Chilli powder – 2 teaspoons (I used Kashmiri chilli powder)
Coriander powder – 2 teaspoon
Shallots (Kunjully) – 6
Green chillies – 4 to 5 slit
Ginger – 1 Inch piece, julienned
Garlic – 1 Small Pod, crushed and sliced
Onion – 2 medium sized, thinly sliced
Coconut Oil – 2 to 3 tablespoons
Fenugreek seeds – A small pinch
Curry leaves – A few
Kudampuli (Gambooge)- 4-5 small pieces (Soaked in warm water)
Thick coconut milk – 1/2 cup
Prawns – 12-15
Lime juice -1 lime
Crushed garlic and Ginger-1 tablespoon together
Soya sauce-1 table spoon
Chilli powder -1/2 teaspoon
Corn flour-4 table spoon
All-purpose Flour-4 table spoon
Chilli flakes -1/4 teaspoon
Beer or water – as required to make a thick batter
Flour to dip marinated prawn before dipping in batter
Nutmeg
Maida/All-purpose flour
Lemon Juice
Cold water
Bird eye chilli or Green chilli as per your spice requirement
Coconut – 1 cup
Turmeric powder- 1/4 teaspoon
Kappa /Tapioca – 1 kg
Chopped garlic – 1 teaspoon
Small onion – 8 to 10
Jeera (cumin) -½ teaspoon
Small onion – few, sliced
Whole dried red chilli – few
Mustard – ¼ teaspoon
Mashed potato - ½ cups (40 grams)
Butter or Olive Oil - 4 Tablespoons (56 grams)
Sugar or Honey - 3 Table spoons (35 grams)
Lukewarm Water or a Mix of Milk and Water - 7/8 to 1 1/8 cup (198 grams to 225 grams)
Milk Powder - 1/4 cup (18 grams)
Whole wheat flour - 1 ½ cups (187.5 grams)
All Purpose Flour or Maida - 1 ½ cups cup (187.5 grams)
Instant Yeast or dry yeast - 2 ½ teaspoons
Egg - optional for egg wash
All-purpose flour – 1 cup
Baking powder – ¾ teaspoon
Baking Soda – ¾ teaspoon
Cocoa powder – 3 level tablespoons
Butter (soft) or Oil – 100 grams
Granulated sugar – 2 tablespoons (powdered)
Sweetened condensed milk – 1/2 tin (200 grams)
Water or buttermilk – 1 cup
Mutton – 750 grams
Green chilli – 4 to 6
Ginger – 1 1/2 tablespoon, julienned
Garlic – 1 1/2 tablespoon, chopped
Cellery stick – 1 julienned
Cardamom – 5 to 6
Star Anise – 1 piece
Cinnamon – 1 large piece
Clove – 4 to 5
Mace – a few strands
Pepper – 1 tsp (just crushed)
Large onion – 3
Potato -1 to 2 medium (cut into large cubes)
Carrot – 1 to 2 medium (cut into large cubes)
Green peas- ½ cup (optional)
Vinegar – 4 Tablespoons
Thick Coconut milk – 1 ½ cup
Salt & Oil – accordingly
Onions – 3 to 4 Medium
Pork – 1 Kg (with bone and fat on)
A handful shallot
Cinnamon – 1 1/2″ piece of
Black Pepper – 1 teaspoon
Cloves – 4 to 5
Cardamom – 4 to 6
Garlic flakes – 1 pod (crushed and chopped)
Ginger – 1″ (chopped)
Asafoetida – ½ teaspoon
Chilli Powder – 2 to 3 table spoons
Coriander powder – 4 table spoons
Salt as per taste
Mixed spices powder – 1 ½ teaspoons (I used Cinnamon, Cloves, Caraway Seeds and Nutmeg)
Baking powder – 1 tablespoon
Bread flour or All-purpose Flour or Maida or Bread flour – 482 to 512 grams (4 cups)
Egg yolks
Lukewarm Water – 315 grams to 350 grams (1 1/3 to 1 ½ cups plus few table spoons)
Honey – 32 grams (2 tablespoons)
Instant yeast – 2.5 teaspoons
Olive Oil – 28 grams (2 tablespoons)
Spice Mix (Equal quantities of cloves, cinnamon, Nutmeg and caraway seeds powdered) -¼ teaspoon
Pumpkin, including flowers
Shredded coconut-½ coconut
Fish Fillets (king fish or Naimeen) – 500 grams/medium sized whole karimeen (pearl spot fish)/pomfret
Lemon Juice - 1
Onions – 4 large sliced
Green Chilies – 6 Nos
Ginger – 1 ½ Inch ling piece julienned
Curry Leaves – few stems
Tomato – 2 to 3
Coconut Milk – Thin/medium thick consistency 2 Cups, Thick consistency 1 Cup
Whole Spices – Cinnamon , Cardamom, Cloves, pepper corns (few)
Water (Note 2) - 295 to 345 grams around 1 ¼ to 1 1/2 cups
Instant yeast - 2 1/4 teaspoons
Whole wheat flour - 400 grams; around 3 ½ cups, (plus ¼ to ½ cup for kneading)
Potato - 1 medium small; about 140 to 150 grams
Milk Powder - 30 grams; around ¼ cup
Olive Oil or Butter - 60 grams; around 4 tablespoons
Brown Sugar or Honey - 50 grams; around 2 tablespoons
Ricotta cheese – 400 grams
Parmesan cheese – 50 grams grated
All-purpose flour – 192 grams / 1 ½ cups
Biriyani Rice- 5 Cups
Cinnamon – few pieces
Cloves- few (4 to 5)
Cardamom-few (4 to 5)
Lemon-1
Mint Leaves
Raisins - a handful
Cashew nuts (split) a handful
Few strands of saffron
Pineapple (ripe) –1 cup Finely chopped
Coconut Milk-4 tablespoon
Oil as requred
Ghee few table spoons
All-purpose flour or Bread Flour - 512 grams or 4 cups
Caster Sugar - 80 grams
Eggs - 2 at room temperature
Lukewarm Water - 100 ml
Milk mixed with 1 teaspoon lemon juice - 130 ml
Butter - 90 grams at room temperature
All-purpose flour or Bread Flour - 80 grams
Cocoa Powder - ½ teaspoon
Butter - 50 grams at room temperature
Icing Sugar - 60 grams
Egg - 1 at room temperature
Strong Expresso coffee - 1 tablespoon
Cauliflower - 1, cut into medium sized pieces, Dip in hot water with salt for 10-15 min
Butter Sliced Cubes, Honey, Jam, chocolate or butterscotch chips
Potatoes - 2-3, cut into medium sized pieces, Dip in hot water with salt for 10-15 min
Brinjal - 4 Nos, cut into small pieces and dip in salted water
Green peas - 1 cup
Onion - 1 large
Green Chillies - 4 Nos
Tomato - 1 medium
Amchur powder - ½ teaspoon, as per your choice
Mustard oil
Cumin seed -1 teaspoon
Mustard seed - 1 teaspoon
Ajawain - 1 teaspoon
Saunf (fennel) - 1 teaspoon
Pepper corn - ½ teaspoon
Dry roast the above on a tava on low heat .Ensure that it do not burn. Let it cool and then grind it.
Cooked rice -1/2 cup
Thick Coconut Milk - of half cup grated coconut
Grated coconut -1/2 cup
Rice (the white rice used for idli) -1 Cup
Yeast -1/2 teaspoon
Sugar – 2 to 4 tablespoons
Small onions - 2 (optional)
Celery - 1 stem with leaves
Ghee – 2 Table spoons
Bread flour or All-purpose Flour or Maida - 482 grams (4 cups)
Honey or Sugar -32 grams or 2 table spools
Butter or Olive Oil - 28 grams soft or 2 table spools
Refer below
All-purpose flour – 2 1/2 cups or 312 grams.
Granulated sugar – 1 cup
Blueberries – 2 cups fresh or 1 cup dried
Orange juice of 1 orange
All-purpose flour – 2 ½ Cups (320 grams)
Sugar – 1 1/2 cups (300 grams)
100 % Ripe starter – 200 grams
Whole Wheat flour – 120 grams
All-purpose flour – 380 grams
Water – 350 grams
Beetroot Puree - 400 to 450 grams
Levain - 150 grams (20 grams ripe starter + 65 grams flour + 65 grams water)
Flour - 350 grams
Milk Powder - ¼ cup
Sugar - 2 tablespoons
Fish (King Fish or any firm fish cubed with bones) - 1 kg
Kashmiri chilli powder - 4 to 6 Tablespoons
Shallots(Kunjulli) - few to a handful, as per your choic
Garlic pods - 1 Full Pod
Kodam puli – 10 small pieces
Mustard seeds - 1 tablespoon
Coconut Oil – 4 table spoons
Fenugreek (Uluva) seeds - 1/4 teaspoon
Water - 4 to 5 cups or as required
Whole Wheat Flour - 425 grams or 3 ¾ cups
Active dry yeast or instant yeast - 2 1/2 teaspoons
Lukewarm water - 113 grams / ½ cup
Lukewarm milk - 113 grams / ½ cup
Orange juice - 113 grams / ½ cup
Orange Zest – 1 orange
Butter or olive oil - 55 grams / 4 tablespoons
Sugar – 35 grams / 3 Tablespoons
Milk powder – 25 grams / ¼ cup
Mashed potato - 64 grams
Cool water – 130 grams
Mix of All-purpose flour & Whole - 1 cup or 130 grams
Honey - 2 teaspoons
Baking powder – 1/4 teaspoon
Milk & Curd Mix – 120 to 130 grams
Ghee or melted butter - 2 tablespoons or 28 grams
Topping kalonji seeds
1 egg beaten with 1 teaspoon water, optional
All-Purpose Flour - 1 cup or around 130 grams
Whole Wheat flour – 1 cup or around 130 grams
Multigrain Four - 240 grams or 2 cups
Wheat Flour -180 grams or 1 1/2 cups plus few tablespoon while kneading
Semolina Flour - 85 grams or ½ cup
Oats - 20 grams or few teaspoons
Lukewarm water - 354 grams or 1.5 cups
Fresh Cream - 2 tablespoons
Vinegar - 1 teaspoon
Coarsely ground flax seeds - 2 tablespoons
Whole-wheat flour - 3.5 cups or 420 grams
Rolled oats - 50 grams
Brown sugar or Date syrup or honey - 2 tablespoons
Milk Powder - 1/3 Cup
Lukewarm water - 1 ½ cups or 354 grams plus few tablespoons if required
Instant yeast - 2 ¼ teaspoons
Butter - 28 grams or 2 tablespoons
Flax seeds - 2 tablespoons ground
Whole wheat flour - 2 cups or 256 grams
Water + 2 Tablespoons curd - 184 to 192 Grams (72 to 75 % Hydration (256 X (72/100)
Ghee or Oil - 1 Table spoon
Potato - 1 medium sized boiled, peeled and mashed very fine
Onion or Shallots - 1 or few finely chopped
Green Chillies - 1 finely chopped
Garlic - few cloves finely chopped (I love to add more)
Ginger - ½ Inch piece( finely chopped)
A pinch of cumin and ajwain
Coriander leaves or Methi leaves - as per your taste
Biriyani Rice - 2.5 cups
Boiling water - 5 cups
Shrimp - cleaned and deveined -1/2 kg or (more as per your choice)
Shallots - a handful or more (cubed)
Tomato -Blanched and cubed -2 medium
Green Chillis -2-3 (diced)
Ginger -1 small piece (chopped)
Garlic -1 pod (chopped)
Celery stem -1 (chopped & Leaves for garnish)
Kashmiri chilli powder -1 teaspoon
Butter - 4 table spoon
Levain or Ripe Starter - 100 grams
Water - 160 grams
Wheat Flour - 128 grams
All-purpose Flour - 128 grams
Instant Yeast – 1/2 teaspoon
Honey - 1 Tablespoon
Olive oil, freshly crushed pepper, pickled sweet bell pepper, olives, fresh plum tomatoes or sun dried tomatoes, olives, fresh rosemary& basil, parmesan cheese and mozzarella cheese.
Sugar - 2 Kg ( you can always adjust to your requirement)
Boiled, Cooled lukewarm Water - 3.75 litre
Black grapes -5 Kg
Yeast - 2 1/2 teaspoons
Whole Rice (nellu) with its husk or Whole Wheat a handful
Egg whites -2 -3 eggs beaten well (optional & ensure no egg yolks get mixed)
Multi-grain Four - 100 grams
Whole Wheat Flour - 100 grams
Oats- ¾ cup
All-purpose flour - 200 Grams
Pumpkin - 500 grams (cooked and pureed to 230 to 250 grams)
Lukewarm water - 316 grams or 1 1/3 cups
Sugar - 2 tablespoons (Optional)
Instant yeast - 3 teaspoons, (or active dry yeast dissolved in ¼ cup of the water in the recipe and little sugar
Salt - 1 ½ to 2 teaspoons
Onion cubed - 2
Brown sugar – 200 grams / 1 cup
Mushroom 1 tin (or as required)
Cream 1 Packet (250 grams)
Pasta 1 Packet (400 grams)
Garlic – 1 crushed and chopped (or as required)
Pepper powder as required
Thyme (dried) - 1 teaspoon
Fresh Basil/parsley - 2 Table spoon chopped
Parmesan Cheese Grated 1 Cup (or as required)
Capsicum / Coloured pepper 3 nos.
For the Cake
Baking powder - 1 1/2 teaspoons
Golden brown Sugar - 200 grams or 1 cup
Butterscotch Sauce - 1 cup
Milk – few tablespoons
Dark brown sugar - 200 grams
Heavy cream - 200 ml
vanilla extract - 2 teaspoons
Bread flour or All-purpose Flour or Maida – 192 grams (Around 1.5 cups)
Wheat Flour – 180 grams (Around 1.5 cups)
Milk Powder - 35g (1/3 cup)
Water plus Curd – 303g to 340g lukewarm (1 1/3 to 1 ½ cups)
Butter or Olive Oil – 50 grams
Bread flour or All-purpose Flour or Maida - 256 grams (2 cups)
Whole What Flour - 240 grams (2 cups)
Water - ½ cup
Spinach Puree - 350 grams fresh spinach leaves steamed and pureed
200 Grams flour dough of beetroot bread loaf recipe
200 Grams flour dough of Spinach bread loaf recipe
500 grams flour dough of white loaf bread recipe
Granulated white sugar (divided into 175 grams each) - 350 grams
Cake flour - 200 grams sifted
Unsweetened cocoa powder -25 grams
Instant coffee- 1 teaspoon
Dark Chocolate - 80 grams
Vanilla extract - 1 1/2 teaspoons pure
Brown sugar (divided into 150 grams each) - 300 grams
Butterscotch chips - 150 grams
Butterscotch extract – ¼ teaspoon
Sugar (fine, divided into 125 grams each) - 250 grams
White Chocolate Chips - 100 grams
Orange Juice – 3/4th cup (2 Oranges)
Orange Zest – of 2 large oranges
Orange extract – 1 teaspoon
Whole wheat flour - 350 grams (plus ¼ cup for kneading)
Multi grain flour - 50 grams
Oats - 2 tablespoons
Instant yeast - 2 and 1/4 teaspoons
Potato - 1 medium; about 140 to 150 grams
Milk Powder - 2 tablespoons
Brown Sugar or Honey - 2 tablespoons
Water (see Note 2) - 295 to 345 grams around 1¼ to 1 and a 1/2 cups
Olive Oil or Butter - 2 tablespoons
Salt - 1 1/4 teaspoon
Cool water - 210 grams
All-purpose flour -210 grams
Instant yeast - 1 teaspoons
All-purpose flour - 490 grams
Sugar -3 table spoons
Water - 245 grams
Olive oil or Butter - 3 tablespoons
And all of the Poolish
Water (lukewarm) or a mix of Water and Milk - 175 grams or 3/4 cup or as required
Medium sized tender chicken-1 (1.2 to 1.5 Kg) Cut into large pieces, preferably skin on
Garlic – 8 cloves
Paprika Powder or Chilli Powder - 1 teaspoon
Olive oil -2 Tablespoon
Dried Oregano & Thyme – 1 teaspoon each
All-purpose Flour – 6 tablespoon
Paprika Powder or Chilli Powder – 1/4 teaspoon
Dried Oregano & Thyme – 1/4 teaspoon each
Baking Soda -2 Pinch
1 egg
1 ½ cup Milk
Corn Flour – 6 tablespoon
All-purpose flour, (or fine wheat flour) sifted – 300 grams / 2 1/3 cups
Cocoa Powder – 60 grams / 8 tablespoons
Powdered sugar – 400 grams / 2 cups (granulated sugar powdered)
Baking powder – 1 1/2 teaspoon
Butter - 200 grams / 1 1/8 cups
Buttermilk – 1 to 1¼ cup
Vanilla essence - 3 teaspoons
Pineapple rings: 5 to 6 or as required
Light Brown Sugar – 75 Grams
Butter – 50 Grams
Milk – 2 table spoon
Glazed Cherries – as required
Water - 225 Grams
Wheat Flour - 225 Grams
Instant Yeast - 1/8 teaspoon
Ripe Starter @ 100% Hydration - 50 Grams
Wheat Flour - 200 grams
Wheat Flour - 75 grams
Wheat Flour - 700 grams
Lukewarm water / left over juices after cooking potato – 175 Grams (or 75 grams water plus 2 eggs)
Olive Oil or Butter - 50 grams
Honey or brown sugar - 50 grams
Flax seeds - 75 grams
Mashed Potatoes - around 150 grams
Instant yeast - 4 teaspoons
Milk powder - 50 grams
Salt - 2 teaspoons
Water - 250 Grams
Sugar – 170 grams
Egg Yolk – 1
All-purpose Flour – 370 grams
Lemon Juice – 1 teaspoon
Fish (firm fish cubes preferred) -1 Kg
Dried Kashmiri Chilli- 18 to 25 deseeded
Vinegar - 3 table spoon
Tomato – 1 or 2 Medium blanched
Celery stem- 6 inches
Sugar a pinch to 2 teaspoon, as per your taste
Flavour less Oil as required
Shallots - 500 grams
Pathiri Podi /Roasted Rice flour: 2 cups
Water: 1 1/2 cups
Milk – 60 to 65 ml
All-purpose flour, sifted - 350 grams or around 2 3/4 Cups
Baking powder - 2.5 teaspoons
Butter - 190 grams or 3/4 Cup
Milk - ½ to 3/4 cup
Vanilla extract - 2 1/2 teaspoons
Pineapple Extract - ½ teaspoon
Caraway Seeds - 1 teaspoon
Tuti Fruti & Orange peel - ½ cup
Cranberries dried - ½ cup
Bread flour or All-purpose Flour or Maida – 250 grams (2 cups)
Powdered sugar - 350 grams or 13/4 Cups
Water or Milk – 135 grams to 150 grams lukewarm (around 3/5 cup)
Baking Powder – 1/2 teaspoon (optional)
Paysam or any good quality Basmati Rice - 4 handful or 1 Cup (250ml)
Sugar - 15 Tablespoons
Milk - 2 Liters
Flour
Granulated Sugar
Flavorless Oil
Melted Butter
Sour Cream or Hung Curd
Boiled Water
Brewed Coffee
Recipe needs to have
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Salt - to taste
salt
Salt – 1/2 teaspoon
butter
baking powder
Instant yeast
Curry Leaves
Baking powder - 2 teaspoons
Curry leaves – few strands
Baking soda
Egg
Whole wheat flour
Vanilla Essence
Coconut Oil
Turmeric powder - 1 teaspoon
Vanilla extract – 1 teaspoon
Salt – 3/4 teaspoon
Pepper powder – 1 teaspoon
sugar
Milk Powder
All Purpose Flour
Milk
Salt-1 teaspoon
Eggs - 4 Large
Salt – 1 3/4 teaspoons
Pepper powder -½ teaspoon
eggs
Lukewarm Water
Butter or Olive Oil
Cocoa Powder
Powdered sugar
Turmeric powder - 1 tsp
Olive oil – 2 Tablespoons
Salt - 1/4 teaspoon
Baking soda – ½ teaspoon
Baking soda – 1 teaspoon
Baking powder – ½ teaspoon
Turmeric powder -½ teaspoon
Coriander leaves
Instant yeast - 2 1/2 teaspoons
Butter - 2 Tablespoons
Bread flour or All-purpose Flour or Maida
Icing Sugar
Sugar - 1 tablespoon
Shallots - A handful (Sliced)
Mustard seeds - ½ teaspoon
Instant Yeast - 1 teaspoon
Sour cream or hung curd – 1 cup
All-purpose flour, sifted – 2 1/2 cups or 325 grams
Instant yeast – 3 teaspoons
Milk – 1 cup
Salt – a pinch
Mustard seeds – 1 teaspoon
Fennel seeds -½ teaspoon
Salt as required
Baking soda-1/4 teaspoon
Vanilla essence - 2 1/2 teaspoons
Ginger- 2 Inch Piece
Salt - 1 1/2 teaspoons
Honey -2 tablespoons
Eggs - 6 large separated
Butter Melted and cooled - 60 ml
Flavorless oil - 60 ml
Cream of tartar - 1/2 teaspoon (optional)
Vanilla extract
Brown sugar
sour cream
Sugar or Honey
Lukewarm Water or a Mix of Milk and Water
onion
Honey or Sugar
olive oil
All-purpose flour/Maida
Egg Whites
White Caster sugar
Almond flour
Cream of tartar
Garlic
Wheat flour
Garlic -1 big pod full (crushed)
Fennel - 1 teaspoon
Star Anise - 1
Lemon Juice- 1 big lemon
Salt – ½ teaspoon
Salt – 10 grams
Unsalted butter, room temperature – 1 cup (2 sticks) or 226 grams
Chocolate chips – 1 cup
Grated Orange zest – of 1 orange
Vanilla essence – 2 teaspoon
Instant yeast – 2 teaspoons
Vinegar -2 to 3 tablespoons
Water- as required
Coconut Oil- as required
Butter – 200 grams
Water – 250 ml or 1 cup (you can also use milk)
Sugar – 1/3 cup or 65 grams
Powdered milk – 8 teaspoons
Butter – 60 grams, softened
Ginger – 1 inch piece
Turmeric powder – ¼ teaspoon
Egg – 1
Garlic- 1 full pod (crushed)
Lemon juice -1 lemon
Coconut oil – 2 tablespoons
Shallots -½ cup
Mustard -½ teaspoon
Garlic – few cloves (crushed)
Oil – 1 tablespoon
Shallots – few
Butter – 100 grams
Baking Powder – 1 teaspoon
Salt -1 ½ teaspoon
Thin coconut milk – 2 cups
Pepper powder-1/4 teaspoon
Oil for frying
Powdered sugar – 1 3/4 cups or 350 grams
Baking powder - 2 1/2 teaspoons
Butter - 180 grams
Eggs - 3 large
Egg yolks - 3 eggs
Bay leaves – few
Vinegar – 2 table spoons
Garlic – 1 pod
Flax seeds - 2 Tablespoons coarsely ground
Mutton (or Chicken) - 1.5 kg
Garlic – 1 full pod
Onion – 6 to 8 chopped thinly
Tomato – 4 to 5 thinly sliced
Hung Curd – 1 cup
Green chilli- 8 to 10 Sliced
Chilli powder- 3 to 4 tsp
Coriander Powder - 4 to 5 tsp
Meat masala -1.5 tsp (I grind it fresh)
Milk Powder - 35 grams (1/3 cup)
Water - 200 grams
Salt - 1 ¼ teaspoons
Instant or active dry yeast – 1/8 teaspoon
Semolina flour -100 grams
Baking Soda -1 1/2 teaspoon
Oats – 50 grams
Milk - 120 ml
Cake flour - 225 grams sifted
Baking soda - 1/2 teaspoon
Eggs – 4 large or 5 small
Cinnamon powder
semi sweet chocolate
Honey - 1/4 cup / 85 grams
noodles
Large bananas
oil
Water or Milk
Sesame / Flax / kalongi seeds
carrots
honey
Lukewarm Water or Milk or a mix of both
Semolina Flour
Chopped walnuts
Chocolate chips
Ripe bananas
Walnuts
Black raisins or Black currants or Dried blue berries or Cranberries or
Bicarbonate of soda
Soft butter
Jaggery Syrup
Curd - 3 Tablespoons (thick, beaten) or Egg
Cinnamon & Nutmeg Powder
All-purpose flour, sifted
Curd or Sour cream
Unsweetened Cocoa Powder
Chicken - breast piece (boneless)
Beans(tender ones)
Cabbage
Ginger
Green chilies
Spring onion
Pepper powder
Soy sauce
Seasoning cubes
Water
Whole milk
Unsalted butter
Sweetened condensed milk
Apple cider vinegar
Club Soda
Cool water (for starter)
Instant or active dry yeast (for starter)
All-purpose flour (for starter)
Instant yeast (for dough)
All-purpose flour (for dough)
White wheat flour or All-purpose flour (for dough)
Salt (for dough)
Water (for dough)
Olive oil (for dough)
Yeast
Blanched Tomatoes
Tomato Puree
Shallots
Oregano (dried)
Thyme (dried)
Fresh Basil
Pepper
Red dried Chili flakes or paprika
Whole Wheat Flour, sifted
Olive oil or butter
Honey or brown sugar
Coarsely ground flax seeds
Vegetables - elephant yam, plantain, pumpkin, carrots, beans, Brinjal,cucumber, drum sticks, snake gourd etc:-. (the north Keralan Avial includes bitter gourd also)
Green chili slit lengthwise
Tomatoe - 1 large or Curd - ½ to 3/4 cup yogurt or green mangoe- half
Grated coconut - 2 cups
Cumin seeds – 1 teaspoon
Green chilli - 4 to 5
Garlic - 3 to 4 cloves
Shallot – 5 nos.
Turmeric powder - 1/2 tea spoon
Chilli powder - 1/2 tsp
Brown Sugar - 1 Cup sugar, powdered
Oil - 1 Cup
Milk ½ cup
All-purpose Flour or Maida - 2 cups
Baking soda - 1 tsp
Baking powder - 1 tsp
All spices powder - 1 Tbsp
Salt - 1/2 tsp
Grated carrots - 3 cups (2 large carrots)
Grated beetroots – 1 cup (2 medium sized beetroots)
Dark raisins/currants - 1 cup
Dates, prunes and peels – 1 cups (use any dry fruits of your choice)
1 cup chopped nuts - (I used almonds or walnuts)
Orange rind -2 oranges
Orange Juice-2 Oranges
Marmalade and Black currant jam- 1 Table spoons each
Black Teracle-1 tablespoon
Caramel Syrup- 2 table spoon (Optional)
Pork Cubed (boneless, fat on) - 1 Kg
Dried Kashmiri Chilli - 18 to 25 deseeded (and soaked in 3 table spoon vinegar, and ground to paste)
Shallots -1/2 kg (crushed)
Vinegar - 3 tablespoon
Tomato - 1 large (optional)
Oil - as required (optional)
Duck - 1 large (1 to 1.5 kg with skin on), cut into medium sized pieces
Onions - 2 to 3 medium (Sliced)
Garlic- 1 large pod (crushed)
Ginger - 2 inch piece (crushed & chopped)
Cardamom - 4 to 5
Cinnamon - 1 inch piece
Cloves - 6 to 8 nos
Maze - few strands
Whole Pepper - 2 Table spoon
Chilli powder - 2 teaspoons
Coriander powder - 3 teaspoons
Vinegar - 3 to 4 tablespoons
Ghee (optional)
Potato - 1 large
A whole chicken 1.300 to 1.500 Kg (Skin on)
Potatoes and Carrots – 2 Each Large cut into large cubes
Beans – a small bunch
Oranges – 2 large cubes
Soya Sauce- 1 tables spoon
Worcestershire sauce– 1 Table spoon
Olive oil – 2 Tbs
Garlic – 1 pod crushed
Pepper – 1 tbs freshly crushed
Dries Rosemary – 1 Table spoon
Brown Sugar – 1 table spoon
Celery – 1 large stem
Few strands of fresh parsley and dill
Ripe 100 % Sourdough Starter - 1 cup or 240 grams
APF flour or Bread flour - 320 grams or 2 1/2 cups
Honey or sugar – 1 or 2 tablespoon
All-purpose flour - 2 cups (250 grams)
Unsalted butter, softened - 1/2 cup (113 grams)
Granulated sugar - 2/3 cup (135 grams)
Eggs - 2 large, at room temperature
Dried blue berries - ½ cup dried (fresh-1 cup) or Cranberries or black currants
Walnuts - 1/2 cup chopped (or Almonds or pecans)
Chocolate Chips - ½ cup
Fresh orange juice -1/2 cup
Grated orange zest -1 teaspoon
Cinnamon & Nutmeg powder - a pinch each (optional) or 1 teaspoon vanilla essence
Curd - 1/2 cup (creamed)
100 % Ripe starter – 150 grams
Whole Wheat flour – 50 grams
All-purpose flour – 400 grams
Water – 300 grams
All-purpose flour or fine wheat flour – 2 1/2 cups or 312 grams.
Granulated sugar – 1/2 cup
Condensed milk -1 tin, 395 grams
Vinegar- 2 teapossns
Blueberries – 2 cup fresh or 1 cup dried
Pecan – ½ cup sliced
Fanta or mirinda juice – ½ cup or as required
All-purpose flour, sifted – 256 grams or 2 cups
Cocoa Powder – 48 grams or around 6.5 tablespoons
Baking powder – 1.5 teaspoon
Butter – 1 stick or 113 grams
Sugar – 8 Tablespoons
Sweetened condensed milk – 1 tin 398 grams
Sour Cream – 1 Cup
Coke – as required (I used around 150 ml)
Apple juice or Rum or Brandy – 60 grams or 1/4 cup
Mixed dried fruit – 80 grams or 1/2 cup
Raisins or dried currants/mixed peels – 80 grams or 1/2 cup
Milk – 283 grams or 1 1/4 cups
Large eggs – 3
Butter – 85 grams or 6 tablespoons, room temperature
Brown sugar – 53 grams light or 1/4 cup
All-Purpose Flour – 270 grams or 2 1/4 cups plus for kneading
Fine wheat flour – 270 grams or 2 1/4 cups
1/2 cup icing sugar
Milk, enough to make a thick, pipeable icing
Semolina/Rava/Sooji – 3 Cups
Sugar – 1.5 to 2 cups
Milk – 3/4th Cup
Ghee – ½ to ¾ cup
Cardamom Powder – ¼ teaspoon or as required
Raisins – as required
Cashew nuts or sliced almonds – as required
Beef with bones cubed- 1.5 Kg
Onion-sliced- 4 Large
Shallots (Kunjulli) – A large handful
Green chilies slit- 4 to 5 Nos
Ginger-crushed –2 to 2.5 Inch Piece
Garlic-crushed- 1 full pod
Curry leaves- 1 sprig
Turmeric powder- 1 1/2 tsp
Black pepper crushed – 2 tsp
Kashmiri chili powder- 4 to 5 tsp
Coriander powder- 4 tsp
Freshly Ground garam masala powder – 2 teaspoon (I used 8 cloves; 6 Cardamom; 1 Star Anise; a pinch of mace, 2 inch piece Cinnamon; 2 heaped teaspoons of fennel)
Asafoetida – ¼ teaspoon
Coconut milk- 1/2 cup (Optional)
Mustard seeds
Whole red dried chilies – few for garnish
Cocoa powder – 1 tablespoon (optional)
Brown sugar – 1 1/2 cups or around 300 grams (powdered)
Mixed spices powder – 1 teaspoon (I used Cinnamon, Cloves, Caraway Seeds and Nutmeg)
Eggs – 5 large
Dry fruits mix (soaked) – 600 grams (refer tips 8, 9 & 10)
Black treacle or Caramel Syrup or jaggery syrup – 2 tablespoons
Milk or Sour cream – ½ to 3/4 cup
Vanilla essence – 1 teaspoon
Pineapple essence – 1 teaspoon
Orange zest and juice – 1 large orange
Wheat flour – 50 grams or 1/3 cup heaped
For the bread dough:
Wheat flour – 640 grams or Around 5 cups, plus ¼ cup if required
Salt – 1 1/2 teaspoon
Potato – 1 Medium (Boiled in 1 cup water and mashed)
Milk – 1 cup or 250 ml
Thick cream – 2 tablespoons
All purpose flour – 50 grams or 1/3 cup heaped
All-purpose flour – 320 grams or 2 1/2 cups, plus ¼ cup if required
Whole wheat flour – 320 grams or around 2 1/2 cups
Salt – 11/2 teaspoon
Egg – 2 large (keep aside some for egg wash)
1 Cup Butter (226 grams)
2 Cups Granulated Sugar (400 grams)
3 Cups All-purpose flour/Maida (384 grams)
4 large Eggs
Baking powder – 3 teaspoon
Salt – 1 tea spoon
Nutmeg – 1/4 tea spoon powdered (optional)
Castor sugar – 100 grams
All-purpose flour – 64 grams
Cocoa powder – 15 grams
Ganache
Whipped cream
Unsalted butter – 113 grams or 1 stick
Chopped nuts mix – 75 grams
Dried fruits & candies peels mix – 500 grams
Milk – 1/4 cup
Applesauce – 1/2 cup
Golden syrup – ¼ cup
Brandy or rum or red wine or a mix of all – ¼ cup plus more for brushing the cake
Black treacle Syrup – 1 tablespoon
Orange Marmalade and Black currant jam – 2 tablespoons each
Juice and zest (outer orange skin) of one orange
Zest (outer yellow skin) of one lemon
1 level teaspoon of powdered mixed spice (I used Cinnamon, Cloves, Caraway Seeds and Nutmeg)
Fish Roe – ½ Kg
Shallots – a handful
Garlic – ½ pod
Green Chilies- 4 to 5
Shredded Coconut – ½ to 1 cup
Oil as required
Crab – 1.5 kg
Onions – 2 large (sliced)
Ginger – 2 inch piece (julienned)
Tomato – 1 large
Pepper – 1 Tablespoon (crushed)
Green chili – 3 to 4 (optional)
Chili powder- 2 teaspoons
Coriander powder – 3 tablespoons
Freshly crushed spice mix – ¾ teaspoon
Curry leaves- few strings
Asafoetida – a pinch
Prawns – cleaned and de-veined (head and tail on) 750 grams
Onion- 2 big
Ginger _ 1 inch piece
tomato – 2 medium
Chilli Powder- 2 teaspoon
Fenugreek – a pinch
Turmeric powder -¾ teaspoon
Coriander powder – 3 teaspoon
Cinnamon – 1 inch
Cloves – 4
Cardamom – 2
Star anise -½
Coconut sliced -1/4 cup
Oil -2 tablespoon
Nadan Kozhi (country foul) cut into medium sized pieces (around 2 kg)
Onions – 3 to 4 large (sliced)
Bite sized sliced coconut – ½ cup
Ginger – 2 Inch piece (sliced)
Chili powder – 3 to 4 teaspoons
Coriander powder -5 to 6 tsp.
Pepper powder = 2 teaspoons (freshly crushed)
Cinnamon = 2 pieces
Cardamom = 3 to 5
Cloves = 10 to 12
Star Anise = 1 to 2
Fennel Seeds – 1 to 2 teaspoon
Asafetida – a large pinch
Clove beans-½ kg
Onions – 2 Medium (sliced)
Green chillies/bird eye chillies – 4 to 6 (Sliced lengthwise)
Water- a little
Small prawns/shrimps – 300 to 400 grams
Grated coconut – 1 to 1 1/2 cup
Ginger – a small piece (optional)
Whole pepper -½ teaspoon
Chilli powder – 2 teaspoons or dried red chillies – 4 to 5(as per your choice)
Turmeric powder – 1 teaspon
Coriander powder or whole coriander seeds – 2 teaspoon (as per your choice)
Fenugreek powder – a pinch
Tamarind – a small gooseberry sized (soaked in water)
Or irumpan puli (bilimbi) – 3 to 4 (sliced)
Or kudampuli (gamboge)- 2 to 3 pieces (soaked in water)
Coconut oil – 1 tablespoon
Medium ripe guava (after cleaning and chopping) – 1.5 kg
Water – 10 cups
Sugar- 4 cups
Lemon Juice – 6 teaspoons
Payaru (long beans)
Koval (ivy gourd)
Thazhuthama (hogweed/punarnava)
Mullu murikku (a variety of Indian coral tree)
Onions – 2
Garlic – few cloves
Green chilli/bird eye chillies – 4 to 6 as per your requirement
Cumin seeds -¼ teaspoon
Oil (coconut oil, preferred) -1 tablespoon
525g currants
450g mix of raisins/sultanas/prunes/cranberries
110g mixed candied peel, finely chopped
165 g glace cherries, halved
300g all-purpose flour
1 tsp baking powder
1 tsp salt
2 level tsp mixed spice (I used Cinnamon, Cloves, Caraway Seeds and Nutmeg)
300g butter, slightly softened
200g soft brown sugar
Caramel Syrup made from 100 gms granulated Sugar
Zest ½ lemon and 1 Orange
Juice of 1 Orange and 1 lemon
6 large eggs, lightly beaten
3 tbsp brandy, or Rum or Red Wine, plus extra for feeding (you can use more)
2 Tbs each of Orange marmalade and Black currants Jam
2 tbs Black treacle Syrup
Passion fruits pulp -800 ml
Boiled and cooled water – 800 ml
Sugar -1.6 Kg
Mix of dry fruits (Cranberries, Blue berries, black currants and glazed cherries) -80 grams
Mix of nuts (pecan, walnuts and Almonds) – 80 grams
Jaggery Syrup or Honey -1 or 2 Table spoon (add 2 if you want it more sweet)
Brandy/Rum or Red Wine -2 Table spoons Optional )
Lemon or Orange zest- 1 small Lemon/Orange
Brown Sugar- 100 Grams
Egg – 1 Large
Whole Wheat Powder- 160 grams
Unsweetened cocoa powder – 1/2 cup (58 grams)
Unsalted butter, plus more for the pan -1 cup or 226 grams
Whole milk – 1/2 cup
Sour cream (or curd) – 1/2 cup
Pure vanilla extract – 1 teaspoon
Walnuts – ½ cup (optional)
Whole Wheat flour – 1 ½ cup
All-purpose Flour – 1 ½ cup
Dry Yeast -1 packet or 2 teaspoons
Warm Water – 1 ¼ to 1 ½ cup
Honey – 1 tablespoon (or sugar)
Dried chickpeas -2 cup
1 large onion, roughly chopped
A bunch of finely chopped fresh parsley
A bunch of finely chopped fresh coriander leaves
Paprika – 2 teaspoon
Garlic – 4 cloves
Cumin – 2 teaspoon
Coriander Powder- 1 teaspoon
Ground Cardamom- a pinch (optional)
All-purpose flour – 2 tablespoons
Vegetable oil for frying
Dried chickpeas – 1 cup
Garlic (roasted) – 4 cloves
Cumin (roasted) – ½ teaspoon
Lemon Juice from 1 large lemon
Extra Virgin Olive oil -¼ cup
Tahini sauce -¼ cup
Finely chopped fresh parsley for garnish
Paprika -¼ teaspoon for garnish
Cream cheese – 500 grams
Unsalted butter – 60 grams or 4 Table spoons
Heavy cream – 250 ml
Granulated sugar – 60 grams or 6 Table spoons.
Egg yolks – 6 large
Lemon juice – 10 ml (2 teaspoons.)
Rum – 1 Table spoon (optional) or vanilla essence
Cake flour or all-purpose flour – 80 g (8 Table spoon.)
Apricot jam – 3 Table spoons + 1 tea spoon water (optional)
Egg whites – 6
Caster sugar – 100g (10 Table spoons.)Apricot jam – 3 Table spoons + 1 tea spoon water (optional)
Pears- 4 nos (not overripe)
Water- 4 cups
Sugar – 1/3 cup
Honey – 1/3 cup
One cinnamon stick, few whole cloves, lemon juice- half lemon, 2star anise, Vanilla extract ½ tsp
Butter- 1 Stick (113 gms)
Sugar-1/2 cup
Pinch of salt
2 large egg
1 table Spoon fresh orange zest
Freshly squeezed juice of 1 orange
1 1/4 cup all-purpose flour
1/2 cup curd
½ cup dark chocolate chips
Lasagna pasta sheets -12 nos
Mozzarella cheese – 100 grams
Sausage – 100 grams
Minced beef – 400 g
Onion – 2 minced
Carrots – 2 Grated
Cloves garlic, crushed – 1 pod
Tomato – 4 medium blanched and cubed
Tomato paste – 2 packets
Tomato sauce – ½ cup
Water -1 cup
Sugar – 2 teaspoons
Basil leaves- a small bunch
Italian seasoning – 2 teaspoon
Fennel seeds powder- ½ teaspoon
Nutmeg powder -¼ teaspoon
Pepper powder-2 teaspoons
Fresh parsley – a small bunch chopped
Egg- 2
2 tbsp plain flour
2 tsp caster sugar
½ tsp cornflour
1 medium egg yolk
4 tbsp milk
1 tbsp double cream
25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
1 tbsp cocoa powder
6 medium egg whites
85g caster sugar
4 tbsp double cream
50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
1 tbsp cocoa
Whipped cream or ice cream
Prawns (Large/Medium) -1/2 kg
Chilli powder – 2 teaspoons (I used Kashmiri chilli powder)
Coriander powder – 2 teaspoon
Shallots (Kunjully) – 6
Green chillies – 4 to 5 slit
Ginger – 1 Inch piece, julienned
Garlic – 1 Small Pod, crushed and sliced
Onion – 2 medium sized, thinly sliced
Coconut Oil – 2 to 3 tablespoons
Fenugreek seeds – A small pinch
Curry leaves – A few
Kudampuli (Gambooge)- 4-5 small pieces (Soaked in warm water)
Thick coconut milk – 1/2 cup
Prawns – 12-15
Lime juice -1 lime
Crushed garlic and Ginger-1 tablespoon together
Soya sauce-1 table spoon
Chilli powder -1/2 teaspoon
Corn flour-4 table spoon
All-purpose Flour-4 table spoon
Chilli flakes -1/4 teaspoon
Beer or water – as required to make a thick batter
Flour to dip marinated prawn before dipping in batter
Nutmeg
Maida/All-purpose flour
Lemon Juice
Cold water
Bird eye chilli or Green chilli as per your spice requirement
Coconut – 1 cup
Turmeric powder- 1/4 teaspoon
Kappa /Tapioca – 1 kg
Chopped garlic – 1 teaspoon
Small onion – 8 to 10
Jeera (cumin) -½ teaspoon
Small onion – few, sliced
Whole dried red chilli – few
Mustard – ¼ teaspoon
Mashed potato - ½ cups (40 grams)
Butter or Olive Oil - 4 Tablespoons (56 grams)
Sugar or Honey - 3 Table spoons (35 grams)
Lukewarm Water or a Mix of Milk and Water - 7/8 to 1 1/8 cup (198 grams to 225 grams)
Milk Powder - 1/4 cup (18 grams)
Whole wheat flour - 1 ½ cups (187.5 grams)
All Purpose Flour or Maida - 1 ½ cups cup (187.5 grams)
Instant Yeast or dry yeast - 2 ½ teaspoons
Egg - optional for egg wash
All-purpose flour – 1 cup
Baking powder – ¾ teaspoon
Baking Soda – ¾ teaspoon
Cocoa powder – 3 level tablespoons
Butter (soft) or Oil – 100 grams
Granulated sugar – 2 tablespoons (powdered)
Sweetened condensed milk – 1/2 tin (200 grams)
Water or buttermilk – 1 cup
Mutton – 750 grams
Green chilli – 4 to 6
Ginger – 1 1/2 tablespoon, julienned
Garlic – 1 1/2 tablespoon, chopped
Cellery stick – 1 julienned
Cardamom – 5 to 6
Star Anise – 1 piece
Cinnamon – 1 large piece
Clove – 4 to 5
Mace – a few strands
Pepper – 1 tsp (just crushed)
Large onion – 3
Potato -1 to 2 medium (cut into large cubes)
Carrot – 1 to 2 medium (cut into large cubes)
Green peas- ½ cup (optional)
Vinegar – 4 Tablespoons
Thick Coconut milk – 1 ½ cup
Salt & Oil – accordingly
Onions – 3 to 4 Medium
Pork – 1 Kg (with bone and fat on)
A handful shallot
Cinnamon – 1 1/2″ piece of
Black Pepper – 1 teaspoon
Cloves – 4 to 5
Cardamom – 4 to 6
Garlic flakes – 1 pod (crushed and chopped)
Ginger – 1″ (chopped)
Asafoetida – ½ teaspoon
Chilli Powder – 2 to 3 table spoons
Coriander powder – 4 table spoons
Salt as per taste
Mixed spices powder – 1 ½ teaspoons (I used Cinnamon, Cloves, Caraway Seeds and Nutmeg)
Baking powder – 1 tablespoon
Bread flour or All-purpose Flour or Maida or Bread flour – 482 to 512 grams (4 cups)
Egg yolks
Lukewarm Water – 315 grams to 350 grams (1 1/3 to 1 ½ cups plus few table spoons)
Honey – 32 grams (2 tablespoons)
Instant yeast – 2.5 teaspoons
Olive Oil – 28 grams (2 tablespoons)
Spice Mix (Equal quantities of cloves, cinnamon, Nutmeg and caraway seeds powdered) -¼ teaspoon
Pumpkin, including flowers
Shredded coconut-½ coconut
Fish Fillets (king fish or Naimeen) – 500 grams/medium sized whole karimeen (pearl spot fish)/pomfret
Lemon Juice - 1
Onions – 4 large sliced
Green Chilies – 6 Nos
Ginger – 1 ½ Inch ling piece julienned
Curry Leaves – few stems
Tomato – 2 to 3
Coconut Milk – Thin/medium thick consistency 2 Cups, Thick consistency 1 Cup
Whole Spices – Cinnamon , Cardamom, Cloves, pepper corns (few)
Water (Note 2) - 295 to 345 grams around 1 ¼ to 1 1/2 cups
Instant yeast - 2 1/4 teaspoons
Whole wheat flour - 400 grams; around 3 ½ cups, (plus ¼ to ½ cup for kneading)
Potato - 1 medium small; about 140 to 150 grams
Milk Powder - 30 grams; around ¼ cup
Olive Oil or Butter - 60 grams; around 4 tablespoons
Brown Sugar or Honey - 50 grams; around 2 tablespoons
Ricotta cheese – 400 grams
Parmesan cheese – 50 grams grated
All-purpose flour – 192 grams / 1 ½ cups
Biriyani Rice- 5 Cups
Cinnamon – few pieces
Cloves- few (4 to 5)
Cardamom-few (4 to 5)
Lemon-1
Mint Leaves
Raisins - a handful
Cashew nuts (split) a handful
Few strands of saffron
Pineapple (ripe) –1 cup Finely chopped
Coconut Milk-4 tablespoon
Oil as requred
Ghee few table spoons
All-purpose flour or Bread Flour - 512 grams or 4 cups
Caster Sugar - 80 grams
Eggs - 2 at room temperature
Lukewarm Water - 100 ml
Milk mixed with 1 teaspoon lemon juice - 130 ml
Butter - 90 grams at room temperature
All-purpose flour or Bread Flour - 80 grams
Cocoa Powder - ½ teaspoon
Butter - 50 grams at room temperature
Icing Sugar - 60 grams
Egg - 1 at room temperature
Strong Expresso coffee - 1 tablespoon
Cauliflower - 1, cut into medium sized pieces, Dip in hot water with salt for 10-15 min
Butter Sliced Cubes, Honey, Jam, chocolate or butterscotch chips
Potatoes - 2-3, cut into medium sized pieces, Dip in hot water with salt for 10-15 min
Brinjal - 4 Nos, cut into small pieces and dip in salted water
Green peas - 1 cup
Onion - 1 large
Green Chillies - 4 Nos
Tomato - 1 medium
Amchur powder - ½ teaspoon, as per your choice
Mustard oil
Cumin seed -1 teaspoon
Mustard seed - 1 teaspoon
Ajawain - 1 teaspoon
Saunf (fennel) - 1 teaspoon
Pepper corn - ½ teaspoon
Dry roast the above on a tava on low heat .Ensure that it do not burn. Let it cool and then grind it.
Cooked rice -1/2 cup
Thick Coconut Milk - of half cup grated coconut
Grated coconut -1/2 cup
Rice (the white rice used for idli) -1 Cup
Yeast -1/2 teaspoon
Sugar – 2 to 4 tablespoons
Small onions - 2 (optional)
Celery - 1 stem with leaves
Ghee – 2 Table spoons
Bread flour or All-purpose Flour or Maida - 482 grams (4 cups)
Honey or Sugar -32 grams or 2 table spools
Butter or Olive Oil - 28 grams soft or 2 table spools
Refer below
All-purpose flour – 2 1/2 cups or 312 grams.
Granulated sugar – 1 cup
Blueberries – 2 cups fresh or 1 cup dried
Orange juice of 1 orange
All-purpose flour – 2 ½ Cups (320 grams)
Sugar – 1 1/2 cups (300 grams)
100 % Ripe starter – 200 grams
Whole Wheat flour – 120 grams
All-purpose flour – 380 grams
Water – 350 grams
Beetroot Puree - 400 to 450 grams
Levain - 150 grams (20 grams ripe starter + 65 grams flour + 65 grams water)
Flour - 350 grams
Milk Powder - ¼ cup
Sugar - 2 tablespoons
Fish (King Fish or any firm fish cubed with bones) - 1 kg
Kashmiri chilli powder - 4 to 6 Tablespoons
Shallots(Kunjulli) - few to a handful, as per your choic
Garlic pods - 1 Full Pod
Kodam puli – 10 small pieces
Mustard seeds - 1 tablespoon
Coconut Oil – 4 table spoons
Fenugreek (Uluva) seeds - 1/4 teaspoon
Water - 4 to 5 cups or as required
Whole Wheat Flour - 425 grams or 3 ¾ cups
Active dry yeast or instant yeast - 2 1/2 teaspoons
Lukewarm water - 113 grams / ½ cup
Lukewarm milk - 113 grams / ½ cup
Orange juice - 113 grams / ½ cup
Orange Zest – 1 orange
Butter or olive oil - 55 grams / 4 tablespoons
Sugar – 35 grams / 3 Tablespoons
Milk powder – 25 grams / ¼ cup
Mashed potato - 64 grams
Cool water – 130 grams
Mix of All-purpose flour & Whole - 1 cup or 130 grams
Honey - 2 teaspoons
Baking powder – 1/4 teaspoon
Milk & Curd Mix – 120 to 130 grams
Ghee or melted butter - 2 tablespoons or 28 grams
Topping kalonji seeds
1 egg beaten with 1 teaspoon water, optional
All-Purpose Flour - 1 cup or around 130 grams
Whole Wheat flour – 1 cup or around 130 grams
Multigrain Four - 240 grams or 2 cups
Wheat Flour -180 grams or 1 1/2 cups plus few tablespoon while kneading
Semolina Flour - 85 grams or ½ cup
Oats - 20 grams or few teaspoons
Lukewarm water - 354 grams or 1.5 cups
Fresh Cream - 2 tablespoons
Vinegar - 1 teaspoon
Coarsely ground flax seeds - 2 tablespoons
Whole-wheat flour - 3.5 cups or 420 grams
Rolled oats - 50 grams
Brown sugar or Date syrup or honey - 2 tablespoons
Milk Powder - 1/3 Cup
Lukewarm water - 1 ½ cups or 354 grams plus few tablespoons if required
Instant yeast - 2 ¼ teaspoons
Butter - 28 grams or 2 tablespoons
Flax seeds - 2 tablespoons ground
Whole wheat flour - 2 cups or 256 grams
Water + 2 Tablespoons curd - 184 to 192 Grams (72 to 75 % Hydration (256 X (72/100)
Ghee or Oil - 1 Table spoon
Potato - 1 medium sized boiled, peeled and mashed very fine
Onion or Shallots - 1 or few finely chopped
Green Chillies - 1 finely chopped
Garlic - few cloves finely chopped (I love to add more)
Ginger - ½ Inch piece( finely chopped)
A pinch of cumin and ajwain
Coriander leaves or Methi leaves - as per your taste
Biriyani Rice - 2.5 cups
Boiling water - 5 cups
Shrimp - cleaned and deveined -1/2 kg or (more as per your choice)
Shallots - a handful or more (cubed)
Tomato -Blanched and cubed -2 medium
Green Chillis -2-3 (diced)
Ginger -1 small piece (chopped)
Garlic -1 pod (chopped)
Celery stem -1 (chopped & Leaves for garnish)
Kashmiri chilli powder -1 teaspoon
Butter - 4 table spoon
Levain or Ripe Starter - 100 grams
Water - 160 grams
Wheat Flour - 128 grams
All-purpose Flour - 128 grams
Instant Yeast – 1/2 teaspoon
Honey - 1 Tablespoon
Olive oil, freshly crushed pepper, pickled sweet bell pepper, olives, fresh plum tomatoes or sun dried tomatoes, olives, fresh rosemary& basil, parmesan cheese and mozzarella cheese.
Sugar - 2 Kg ( you can always adjust to your requirement)
Boiled, Cooled lukewarm Water - 3.75 litre
Black grapes -5 Kg
Yeast - 2 1/2 teaspoons
Whole Rice (nellu) with its husk or Whole Wheat a handful
Egg whites -2 -3 eggs beaten well (optional & ensure no egg yolks get mixed)
Multi-grain Four - 100 grams
Whole Wheat Flour - 100 grams
Oats- ¾ cup
All-purpose flour - 200 Grams
Pumpkin - 500 grams (cooked and pureed to 230 to 250 grams)
Lukewarm water - 316 grams or 1 1/3 cups
Sugar - 2 tablespoons (Optional)
Instant yeast - 3 teaspoons, (or active dry yeast dissolved in ¼ cup of the water in the recipe and little sugar
Salt - 1 ½ to 2 teaspoons
Onion cubed - 2
Brown sugar – 200 grams / 1 cup
Mushroom 1 tin (or as required)
Cream 1 Packet (250 grams)
Pasta 1 Packet (400 grams)
Garlic – 1 crushed and chopped (or as required)
Pepper powder as required
Thyme (dried) - 1 teaspoon
Fresh Basil/parsley - 2 Table spoon chopped
Parmesan Cheese Grated 1 Cup (or as required)
Capsicum / Coloured pepper 3 nos.
For the Cake
Baking powder - 1 1/2 teaspoons
Golden brown Sugar - 200 grams or 1 cup
Butterscotch Sauce - 1 cup
Milk – few tablespoons
Dark brown sugar - 200 grams
Heavy cream - 200 ml
vanilla extract - 2 teaspoons
Bread flour or All-purpose Flour or Maida – 192 grams (Around 1.5 cups)
Wheat Flour – 180 grams (Around 1.5 cups)
Milk Powder - 35g (1/3 cup)
Water plus Curd – 303g to 340g lukewarm (1 1/3 to 1 ½ cups)
Butter or Olive Oil – 50 grams
Bread flour or All-purpose Flour or Maida - 256 grams (2 cups)
Whole What Flour - 240 grams (2 cups)
Water - ½ cup
Spinach Puree - 350 grams fresh spinach leaves steamed and pureed
200 Grams flour dough of beetroot bread loaf recipe
200 Grams flour dough of Spinach bread loaf recipe
500 grams flour dough of white loaf bread recipe
Granulated white sugar (divided into 175 grams each) - 350 grams
Cake flour - 200 grams sifted
Unsweetened cocoa powder -25 grams
Instant coffee- 1 teaspoon
Dark Chocolate - 80 grams
Vanilla extract - 1 1/2 teaspoons pure
Brown sugar (divided into 150 grams each) - 300 grams
Butterscotch chips - 150 grams
Butterscotch extract – ¼ teaspoon
Sugar (fine, divided into 125 grams each) - 250 grams
White Chocolate Chips - 100 grams
Orange Juice – 3/4th cup (2 Oranges)
Orange Zest – of 2 large oranges
Orange extract – 1 teaspoon
Whole wheat flour - 350 grams (plus ¼ cup for kneading)
Multi grain flour - 50 grams
Oats - 2 tablespoons
Instant yeast - 2 and 1/4 teaspoons
Potato - 1 medium; about 140 to 150 grams
Milk Powder - 2 tablespoons
Brown Sugar or Honey - 2 tablespoons
Water (see Note 2) - 295 to 345 grams around 1¼ to 1 and a 1/2 cups
Olive Oil or Butter - 2 tablespoons
Salt - 1 1/4 teaspoon
Cool water - 210 grams
All-purpose flour -210 grams
Instant yeast - 1 teaspoons
All-purpose flour - 490 grams
Sugar -3 table spoons
Water - 245 grams
Olive oil or Butter - 3 tablespoons
And all of the Poolish
Water (lukewarm) or a mix of Water and Milk - 175 grams or 3/4 cup or as required
Medium sized tender chicken-1 (1.2 to 1.5 Kg) Cut into large pieces, preferably skin on
Garlic – 8 cloves
Paprika Powder or Chilli Powder - 1 teaspoon
Olive oil -2 Tablespoon
Dried Oregano & Thyme – 1 teaspoon each
All-purpose Flour – 6 tablespoon
Paprika Powder or Chilli Powder – 1/4 teaspoon
Dried Oregano & Thyme – 1/4 teaspoon each
Baking Soda -2 Pinch
1 egg
1 ½ cup Milk
Corn Flour – 6 tablespoon
All-purpose flour, (or fine wheat flour) sifted – 300 grams / 2 1/3 cups
Cocoa Powder – 60 grams / 8 tablespoons
Powdered sugar – 400 grams / 2 cups (granulated sugar powdered)
Baking powder – 1 1/2 teaspoon
Butter - 200 grams / 1 1/8 cups
Buttermilk – 1 to 1¼ cup
Vanilla essence - 3 teaspoons
Pineapple rings: 5 to 6 or as required
Light Brown Sugar – 75 Grams
Butter – 50 Grams
Milk – 2 table spoon
Glazed Cherries – as required
Water - 225 Grams
Wheat Flour - 225 Grams
Instant Yeast - 1/8 teaspoon
Ripe Starter @ 100% Hydration - 50 Grams
Wheat Flour - 200 grams
Wheat Flour - 75 grams
Wheat Flour - 700 grams
Lukewarm water / left over juices after cooking potato – 175 Grams (or 75 grams water plus 2 eggs)
Olive Oil or Butter - 50 grams
Honey or brown sugar - 50 grams
Flax seeds - 75 grams
Mashed Potatoes - around 150 grams
Instant yeast - 4 teaspoons
Milk powder - 50 grams
Salt - 2 teaspoons
Water - 250 Grams
Sugar – 170 grams
Egg Yolk – 1
All-purpose Flour – 370 grams
Lemon Juice – 1 teaspoon
Fish (firm fish cubes preferred) -1 Kg
Dried Kashmiri Chilli- 18 to 25 deseeded
Vinegar - 3 table spoon
Tomato – 1 or 2 Medium blanched
Celery stem- 6 inches
Sugar a pinch to 2 teaspoon, as per your taste
Flavour less Oil as required
Shallots - 500 grams
Pathiri Podi /Roasted Rice flour: 2 cups
Water: 1 1/2 cups
Milk – 60 to 65 ml
All-purpose flour, sifted - 350 grams or around 2 3/4 Cups
Baking powder - 2.5 teaspoons
Butter - 190 grams or 3/4 Cup
Milk - ½ to 3/4 cup
Vanilla extract - 2 1/2 teaspoons
Pineapple Extract - ½ teaspoon
Caraway Seeds - 1 teaspoon
Tuti Fruti & Orange peel - ½ cup
Cranberries dried - ½ cup
Bread flour or All-purpose Flour or Maida – 250 grams (2 cups)
Powdered sugar - 350 grams or 13/4 Cups
Water or Milk – 135 grams to 150 grams lukewarm (around 3/5 cup)
Baking Powder – 1/2 teaspoon (optional)
Paysam or any good quality Basmati Rice - 4 handful or 1 Cup (250ml)
Sugar - 15 Tablespoons
Milk - 2 Liters
Flour
Granulated Sugar
Flavorless Oil
Melted Butter
Sour Cream or Hung Curd
Boiled Water
Brewed Coffee
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