• 1/2 cup/ 4 Egg whites (must not contain egg yolks)
• 1/2 cup - Fine sugar
• 1 tsp lemon juice  
• 1 1/2 tsp Corn Flour
• 1 tsp Vanilla Essence
• A pinch of salt

• 1/4 Cup of Coconut milk powder/ store bought Coconut Cream
• 1-2 tbsp warm water
• 100 gms Fresh Cream
• 2- 3 tbsp Sweetened Condensed Milk 
• 1 tbsp Dessicated Coconut

• Mango, cubed and scooped
• Sour Cherries
• Mint leaves, for garnishing

1. Make sure to wipe the bowl clean with lemon so that no grease remains in your mixing bowl, (if grease remains, the egg whites will not get whipped with stiff peaks).
2. Draw a cirle of 7-8 inches using a plate etc on a baking sheet and fip the baking sheet.
3. Beat the egg whites using a whisk attachment and once it starts to look frothy, sprinkle the sugar 1 tbsp at a time and whip the egg whites to stiff peaks.
   
   
   
   
   
   
   
4. Next, add in your lemon juice, corn flour, vanilla and salt and fold the ingredients gently.
5. Transfer the prepared meringue to your baking sheet, using a spatula, carve the meringue with the cirl drawn earlier. Make a slight depression/ using the spatula, swipe the spatula upwards to make markings all over the sides to make it look like a crown.
   
   
   
6. In a preheated oven, of 140 deg C, allow the Pavlova to bake for around 1 hour and 15 minutes and allow the Pavlova to sit and cool in the oven itself, for at least an hour or preferably overnight. The Pavlova will have a slight change in shade of color and the outer will feel dry and hard, while the insides remain soft.

1. Mix the coconut milk powder with little warm water and make a paste. 
2. Add the fresh cream to the coconut milk paste and fold in the fresh cream.
3. Pour the condensed milk and add the Dessicated coconut and combine.
4. Place in refrigerator and allow to cool and thicken before filling the meringue.
5. Fill the Pavlova wuth the coconut cream, right before serving and top with cubed mangoes and place cherries. 
6. Garnish with mint leaves and Enjoy!

• I have made my coconut cream here, you may use whipped cream if you like.
• Make sure not to peep inside the oven while the oven bakes your meringue/pavlova as the resultant temperature differences can cause the pavlova to crack and notattain the perfect texture.
• The baked pavlova can stay in the oven preferably overnight, so that it cools down completely.
• You may store the baked meringue in an airtight container for a few days if not using immediately. 
• Once you add in your whipped cream you have to consume immediately. 
• If you want to store in the fridge, you may do so, but the meringue will not remain crisp and crunchy.

• 1/2 medium size Onion, sliced
• 2 sprigs Curry leaves
• 3 tbsp Coconut Oil
• 3 green Chillies, slit
• 1/2 medium size Tomato, chopped
• 3 Eggs
• 1/2 cup Shredded Coconut 
• 1/2 tsp Turmeric Powder 
• 1 tbsp Fennel Seeds
• Salt, as required
• 1 tsp ghee

1. In an earthen pot, pour the coconut oil and Sautee your sliced onion.
2. Add salt for the onions to turn translucent .
3. Next add in your curry leaves, and slit green chilies, Sautee well.
4. Now add in the chopped tomato, mix well and close lid, allow to become mushy.
5. Next make a coconut paste by grinding shredded coconut, turmeric powder, fennel seeds and little water and grind to a smooth paste.*
6. Open the lid, and crack in your eggs and allow to cook for around 2 minutes and add in your ground paste, cook for around 3 minutes on medium low and you are done!
7. Add in a tsp of ghee for that extra richness.
8. Enjoy with mabalar Ari rotti/ Chappathi and some delicious fish fry like this. 

• Make sure to add enough water, as the earthen pot drains the moisture.
• *Do not add too much water, as you will get a smooth fine paste. 
• Do not keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.

For the Chilli oil:

For the chicken marinade:

For the Filling:

Instructions :

To assemble :

• 3 Ripe Plantains
• 1/2 cup All Purpose Flour
• Salt, as required
• 1/2 cup water
• 1 cup Quick Oats
• Oil, for frying

• 1/2 cup White granulated Sugar
• 2 tbsp Butter, room temperature
• 1/4 cup heavy cream/ thick cream, room temperature 
• 1/4 tsp Salt
• 1/2 tsp Vanilla Essence, optional
• Blanched and Chopped Almonds, for garnish 

1. To prepare the Caramel Sauce, in a heavy duty sauce pan, heat sugar, stirring comstantly. Sugar will start to melt and once it reaches an amber color, reduce heat as you don't want to burn it.
2. Ps: Please be precautions when you make caramel sauce, as it bubbles rapidly and can cause burns if distance is not maintained.
3. Next, add your room temperature butter and stir in until melted and combined.
4. Allow to cook for half a minute, slowly pour the heavy cream, little at a time and stir it in.
5. Remove from heat and add salt and vanilla essence if desired.
6. Allow to cool slightly before using the sauce.
7. To prepare the plantain sushi rolls, dip the plantains in the all purpose flour slurry (made using flour+water+salt) and then coat in the oats well.
8. Shallow fry/ deep fry until golden and crisp.
9. Serve immediately with the caramel sauce prepared earlier and top with blanched and chopped almonds.

• Make sure to use room temperature butter and whipping cream / thick cream for better results.
• The sugar might look like it’s crumbling when it’s starts to melt, it’s quite normal, it will melt completely after a while.
• My caramel sauce looks a bit pale as I was in a hurry and did not wait the sugar to turn amber in color. 
• You may also add a scoop of vanilla ice cream for added deliciousness.

• 2 tsp Ghee/ Clarified Butter
• 3 onions, sliced finely
• 1 tbsp Garlic, crushed
• 1 tsp Ginger, crushed
• 2 medium Tomatoes, chopped
• 1/2 bunch Spinach/ palak, blanched in salted hot water, cooled in ice water and pureed
• Mint and Coriander leaves, as required, pureed
• Salt, as required
• 1 tsp Garam Masala 

• 1/2 cup oil for frying
• 1/2 kg chicken  
• 1 tsp ginger garlic paste
• 1 tsp Lemon Juice 
• Salt, as required
• Green Food Coloring (optional)

• 3 tsp Ghee
• 3 tbsp Vegetable Oil
• 1 Onion, finely sliced
• 8-10 Cashews
• 3 Cloves
• 1 inch piece Cinnamon Stick
• 2 Cardamoms
• 2 sprigs Curry leaves
• 3 cups Jeerakashala Rice, washed and drained
• 4 1/2 cups water
• 2 Maggi Chicken Cube
• 1 tsp Green Food Coloring (optional)
• Salt, as required
• Lemon juice, as required

1. Marinate chicken as per the ingredients mentioned below chicken marination and set aside.
2. Slice Potatoes, sprinkle salt and fry them in oil, set aside.
3. Fry the chicken pieces for around 15- 20 minutes , drain and set aside.
4. Now to make the masala, blanch the spinach and cool with ice water, puree along with coriander and mint leaves.
5. In a large pot, pour the oil that was used to fry chicken and ghee.
6. Next, saute the sliced onions with some salt until translucent.
7. Next add the crushed ginger garlic and saute until raw aroma disappears.
8. Now add your chopped tomatoes, allow to cook well.
9. Next add in the pureed leaves and herbs, saute with salt and garam masala. Pressure cook the masala for 1 whistle if not mushy enough.
10. In a large non stick rice pot, fry the onion until golden brown and crispy for the rice in ghee and vegetable oil and set aside.
11. Now add in the whole spices like cloves, cinnamon stick and cardamom, add in your washed and drained rice and Sautee for a couple of minutes, to that add in the curry leaves, Maggi chicken cube, green food color ( if required) and salt, as required .
12. Pour water and allow to cook for 15 minutes and gently turn the rice over to check if cooked.
13. To the cooked masala, add in your fried chicken pieces and allow to boil on simmer for 5 minutes.
14. Squeeze lemon juice as required, check for seasonings, put on dum by putting the rice as a layer over the masal over which some fried onion and cashews are sprinkled.
15. Place the fried potatoes.
16. Cover the pot with aluminum foil, place lid and allow to be on dum for 1/2 hour at least.
17. Mix everything together. Serve hot and enjoy!

• 400 gms Marble Cake, store bought
• 2 Crème Caramel Sachet (prepare as per package instructions )
• 500 ml + 500 ml milk (for the crème caramel)
• 120 ml Milk (for the dream whip)
• 1 Sachet Dream Whip (prepare according to package instructions)
• 1 tsp Vanilla Essence
• 1/2 can Sweetened Condensed Milk
• 1/4 cup Thick Cream
• Cocoa powder, for dusting 

1. Slice the marble cake and layer the cake slices tightly without any gap.
2. Next, prepare the Creme Caramel according to package instructions and allow to cool, set aside.
3. Next prepare the cream mixture by beating the dream whip powder mix in some milk, according to package instructions, beat until thickens.
4. Next add in your condensed milk and thick cream, mix well. 
5. Finally add the cooled custard prepared earlier and combine well.
6. Pour the prepared custard cream over the marble cake and make another layer with the same method.
7. Seal and wrap well using a cling film and allow to set in the refrigerator overnight.*
8. Finally, right before serving dust some cocoa powder and enjoy!

• 4 Potatoes (3 shredded and 1 finely shredded, using a food processor)
• 1 Onion, finely chopped
• 1 Egg
•  4 tbsp All Purpose Flour
• 2 tbsp Corn Flour
• 1 tsp Black pepper, crushed
• Salt, as required 
• Eggs, brocolli, sausages to serve as sides

• 1 pack Spaghetti 
• 2 Onions, finely chopped
• 4 Garlic cloves, finely chopped
• 2 tbsp Olive oil
• 2 tbsp Butter
• Salt, as required 
• 500 gms  minced meat
• 1 tsp freshly crushed Black Pepper
• 1/2 tsp Red Chilli Flakes
• 1/2 tsp Oregano
• 1 tsp Cumin
• 3/4 Cup Tomato Paste
• 1 cup Reserved Pasta Stock Water
•  2 tbsp Cream Cheese (Optional)
• 1 Chicken Stock Cube
• 2 tbsp Tomato Ketchup
• Parmesan Cheese and chopped Parsley Leaves, for garnishing

1. In a large pot, pour olive oil and add in the butter.
2. Next, add in the chopped onion and allow to cook until translucent.
3. Next add in finely chopped garlic and salt, as required.
4. Drop in the minced meat and add your seasonings like salt and freshly crushed black pepper.
5. Break the meat using your wooden ladle.
6. Next add in red chilli flakes, oregano, cumin powder and tomato paste and mix well. Close the lid and allow to cook for at least 15 minutes on low.
7. In a large pot, Cook the Spaghetti in salted water according to package instructions.
8. Next, add in cream cheese (optional), Maggi chicken cube and tomato ketchup (optional). Combine well, make sure the stock cube has dissolved into the sauce.
9. Next add in your reserved stock water to make it even saucier.
10. Finally add in your cooked Spaghetti and check for salt. Give a final mix and serve into a deep plate, sprinkle chopped parsley and garnish with Parmesan Cheese. Serve hot.

• 6 Slices of White/ Milk bread
• 1 med Onion, chopped finely
• 2 Garlic cloves, chopped finely
• 1+1 tbsp Butter
• 150 gms Boneless Chicken
• Salt, as required
• 1/2 tsp Black Pepper Powder, crushed
• 1/2 Paprika/ Red chilli powder
• 1 tbsp All Purpose Flour
• 1/4 Cup Milk
• 2 tbsp Mayonnaise 
• 1 tbsp Tomato Paste
• 1/4 tsp Oregano
• 1/4 tsp Red chilli flakes
• Cheese Slices, as required 

1. In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
2. Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
3. Add the minced chicken to the onions and add salt as required.
4. Add spices like black pepper powder, paprika/ red chili powder.
5. Drop a piece of butter to the chicken add in your flour, give it a mix, reduce heat and pour in the milk, allow to cook on low heat.
6. Next, add in mayo and tomato paste, combine well.
7. Lastly add in oregano and red chili flakes.
   
   
   
8. Place the bread on a griller and add in your creamy chicken masala and place a cheese slice and place your other slice of bread, allow to grill.
9. Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
10. Slice the sandwich diagonally and enjoy with some ketchup.

• 1/3 cup Clarified Butter/ Ghee*
• 1 cup Powdered Sugar
• 1/4 Cup Vegetable oil*
• 1 tsp Vanilla Essence
• 2 Eggs
• 1 Cup All Purpose Flour
• 1 tsp Baking powder 
• 1/4 Cup Milk

1. In a bowl, add Ghee, vegetable oil and powdered sugar and mix well to form a creamy paste.
   
   
   
2. Next add in vanilla essence and add 1 egg at a time and mix well.
   
   
   
3. Next, place a sieve and add flour and baking powder and sieve carefully, mix well.
4. Finally, pour the milk and combine .
5. Now grease a loaf pan, or a cake pan with some cooking oil and place the butter pan and pour in your Ghee Cake batter.
   
   
   
6. Give the pan a couple of taps and bake in a wide pan (by placing a small steel bowl or trivet, preheated for 5- 10 minutes ) or in oven, (for oven 180 deg C). Bake for 35- 45 minutes, until skewer inserted comes out clean. 
   
   
   
7. After around 20 minutes of cooling, scrape the sides using a butter knife, and flip onto a board and remove the butter paper and flip, allow to cool completely.
8. Once the Ghee Cake cools down, slice the Ghee Cake into desired shape and enjoy with a cup of tea or coffee.