• 1 medium Onion, roughly chopped
• 1 medium tomato, roughly chopped
• 1 garlic clove
• 1 really tiny piece of ginger (you don’t want it to overpower)
• 1 + 1 tbsp Butter 
• 1 green Chilli
• 8-10 Cashews
• 8-10 Raisins
• Ketchup (optional, as required)
• 1 tsp Kashmiri Chilli powder
• Dried Fenugreek leaves, a pinch 
• A drizzle of fresh cream (any sugarless cream will do)
• 2-3 Eggs
• Coriander leaves, for garnish 

1. In a pan, add in your blob of butter and sauté your chopped onions and once translucent add in your chopped tomatoes, ginger garlic, green chilli, cashews and raisins and close the lid. 
2. Add in a tbsp of water and allow them to get mushy on low flame. 
3. Once mushy, allow to cool a bit, once touchable, add the sautéed veggies to a blender and blend to a smooth fine paste. 
4. Next in the same pan, add in a blob of butter and add in a teaspoon of Kashmiri chilli powder for that extra color and mix well. 
5. Next, add in the paste to the pan and pour some water or milk to adjust the consistency and add salt and ketchup as required.
6. And add in a pinch of dried fenugreek leaves and allow to come to a slight boil.
7. Finally pour in the cream and crack in the eggs and cook covered until desired consistency of egg and garnish with chopped coriander leaves. 
8. Enjoy hot with chappati, poori, bhatura etc!

• 1 cup White rice (Basmati and the likes of it also can be used)
• 2 tbsp leftover cooked rice (ponni, kuruva, matta rices) 
• 1/4 cup Shredded Coconut 
• Salt 
• 1 and 1/2 cups approx Water (can be a little less or more)
• 1 tbsp Coconut oil
• Ghee for smearing on the pathal

1. Rinse and soak the rice for half an hour at least or upto 2 hours and in a mixer grinder, add in the soaked rice, leftover cooked rice, shredded coconut, salt and half cup water.
2. Transfer the batter to a bowl and add water to the required consistency (quite loose but not too watery either)
   
   
   
3. Heat a well seasoned cast iron pan on high, and smear with coconut oil, once water sprinkled jumps, you may pour in a deep ladle full of batter into the pan and swirl it to get a nice round rice pancake. Cover it immediately and allow to cook on medium heat for around 2 minutes and transfer the pathal into hotpot or plate, smear ghee and cover it with a lid. 
4. Enjoy with coconut milk and sugar or with spicy malabar fish curry (mulagittadh) or your choice of curry.

1. Make sure you do not add too much of cooked rice, which can turn out to be a messy situation.
2. Make sure the pan is on medium high flame, preferably a well seasoned cast iron pan, may feel like a crispy dosa, but once smeared with ghee and covered in and kept for couple of minutes in a hotpot or a plate, you will see how nice and soft it becomes. 
3. Make sure the batter is quite loose, not very watery either. 
4. The first couple of them might turn out with cracks, if the pan isn’t well heated and at the right temperature and make sure you cover the pathal immediately after pouring and swirling.
5. Make sure to grind the rice with very little water, or else you will end up with a batter than isn’t ground properly. 

• 1 1/2 cup Whole Oats
• 1/2 cup Moong dal
• 1-2 tbsp Ghee
• Hing/ Asafoetida, a pinch
• 1 tbsp Olive oil or any neutral oil
• 1 Onion, chopped finely 
• 1 tbsp ginger garlic paste
• 1 cup Button Mushrooms, sliced
• 1 Carrot, small, chopped
• 1 cup Broccoli, chopped roughly 
• 1/4 cup Frozen Corn
• 150 gms Boneless Chicken, sliced into small thin strips
• 1 tsp Jeera/ Cumin
• 1 Sprig Curry leaves
• 4-5 cups Water
• Salt, as required 
• 1 tsp White pepper
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 1-2 Green Chillies, optional 
• Coriander leaves, finely chopped for garnish 
• Lemon slice, for garnish

1. In a pressure cooker wash the moong dal and add it into the pressure cooker and add in the oats and add salt as required. Pour in around 3 cups of water and allow to cook on medium high for 2 whistles. 
   
   
   
2. In a large heavy bottom pan, pour the ghee and splutter the cumin, and a pinch of hing and add in the curry leaves. 
3. Next add in the ginger garlic paste and add in the chopped onion and sauté well. 
4. Next add in the chicken slices and add salt and pepper as required and cook well for around 4-5 minutes.
5. Next, pour a little olive oil and add in the veggies and cook well and finally add in your spices and the cooked mushy oats and moong dal. 
   
   
   
   
   
   
6. Add in some more water for the desired consistency and salt as required, pepper and finally add in a squeeze of lemon and ghee (if required).

• 3 cups ready made rice powder/ 2 cups Puzhungalari (par boiled rice) soaked in medium hot water for 4-5 hours
• 1/2 box Shredded Coconut
• 1 tsp Fennel seeds
• 1/2 tsp Garam masala powder
• 1/2 Onion, roughly chopped
• Salt, as required

• 100 gms Prawns, cleaned and deviened (marinated in turmeric, chilli powder and salt)
• 250 gms King Fish slices (marinated in turmeric, chilli powder and salt)
• Coconut oil, for frying
• 2 sprigs curry leaves

• 1/2 + 3 tbsp box Shredded coconut
• 1 tsp Fennel seeds
• 1/2 cup warm water
• 1 1/2 Onions, sliced
• 1 tbsp ginger garlic, freshly pound 
• 2 sprigs Curry leaves
• 1 Tomato, chopped 
• 1/4 tsp Turmeric powder
• 2 tsp Kashmir red chilli powder
• 1 tsp Coriander powder
• 3 Green chillies, slit
• Salt, as required

1. You may prepare the pathil using two method - either by soaking the Puzhungalari in warm water for 4-5 hours and tightening the dough using rice powder or only using rice powder and adding water according to package and adding a mixture of ground paste that consists of coconut, fennel seeds, garam masala powder and onion and preparing a rice dough. Cover the bowl and set aside.
2. To prepare the filling, first fry the king fish and prawns in coconut oil with curry leaves (3-4 minutes) and set aside.
3. In an earthern pot or any pot of your choice, pour the residual coconut oil that was used for frying the fish.
4. Add the sliced onion, curry leaves and add salt and saute until translucent .
5. Next add in the pound ginger garlic paste, saute until raw smell disappears.
6. Add in the chopped tomatoes, mix and place lid and allow to cook for 1-2 mins, until mushy.
7. Next, add in the spices like turmeric powder, red chilli powder, and coriander powder, sauté well.
8. Add salt, if required and allow the ingredients to combine, you can know this when the oil starts separating from the masala.
9. Now, add in the slit green chillies and mix.
10. In a mixer grinder, add in the coconut and fennel seeds and grind to a coarse paste.
11. Add water and salt as required, allow to come to a boil.
12. Now add the fried fishes and allow to simmer on low for 2-3 minutes. Allow the masala to cool before filling the pathil.
    
    
    
13. The dough that has been resting has to be made into balls of same quantity.
14. On a banana leaf/ Aluminum foil sheet, rub a good amount of coconut oil and place a ball and spread the rice dough ball using your fingers or using the back of a flat lid. (oiled) and flatten well, not as thin thin as a roti 
    
    
    
15. Onto the flattened rice dough, spread the masala and place the fried fish (kigh fish and 3-4 prawns) and similarly repeat the process for another piece of dough ball, but this time only spread the filling and don't place the fried fish.
    
    
    
16. Now flip the flattened pathil with only the masala filling and slowly hovering it above the pathil with fried fish with the masala side facing down, slowly place one end of the pathil one the oathil with the fish and slowly slide the banana leaf off, and seal the edges using your finger impressions .
    
    
    
17. Now to a pre boiling steamer, place the prepared pathil and allow to steam for 20- 25 minutes depending upon the size of the pathil.
    
    
    
18. Once taken out, allow to cool, slice to desired sizes, and enjoy with a hot cup of sulamani (black tea).

 Soy Chunk Balls in Marinara Sauce

 

• 1 1/2 cups Soya Chunks (soaked in water for around 20 minutes)
• 1/2 Onions, roughly chopped
• 2 Garlic cloves
• 1/2 cup Broccoli 
• 1/2 cup Carrot, chopped roughly 
• Salt, as required 
• 1 tsp Black Pepper, crushed
• 3-4 tbsp Jowar Flour preferably/ Rice flour
• 4-5  tbsp Olive oil

• 2 large Tomatoes
• 2 Garlic cloves
• 1 tsp Paprika powder/ red chilli powder
• Oregano, a pinch
• 1 tsp Honey
• 1 tsp Black Pepper, crushed
• Salt, as required
• 1 tsp Arrowroot powder/ Corn Flour
• Basil Leaves, for garnish

1. Soak the Soya beans for around 20 minutes, squeeze the swollen soya chunks and remove excess liquid, and chop the soya chunks using a food processor and set aside.
2. In the same food processor, add in the onion, garlic cloves, Broccoli and carrot, blitz and add to the finely chopped soya chunks.
3. Next add Jowar flour/ rice flour as a binding agent, salt and pepper. Mix ans knead well.
4. Squeeze a small ball size inside your hand palm to see if the ball holds the shape, if not add more jowar flour.
5. Make small balls of same size, and freeze the balls for around 15-20 minutes .
   
   
   
6. To make the Marinara sauce, in a blender, add in your tomatoes, garlic cloves and blend to a smooth paste and set aside.
7. In a pan, pour some olive oil and shallow fry the slightly frozen soya chunk balls. Shaking the pan from time to time, so that all sides cook and brown equally. 
   
   
   
8. Transfer the bowls to a deep dish.
9. In the same pan, pour some olive oil and pour in the tomato paste, and add seasonings like paprika powder, oregano, honey, crushed black pepper and salt as required, and allow the sauce to cook well.
10. Make an arrowroot slurry and add to the sauce, mixing vigorously using a ladle/ spatula so that the sauce thickens (not too thick nor watery). Check for seasoning .
11. Add the sauce to the meatballs and garnish with basil leaves, serve hot. Buon Appétito !
    
    
    

• 350 gms Boneless Beef, sliced to thin strips
• 6-7 Garlic cloves, finely minced
• 1 inch Ginger, finely minced
• 1 large Onion, cubed
• 1/2 of a large Capsicum, cubed
• 1 Red Chili Pepper, sliced
• 2 tbsp All Purpose Flour
• 3 tbsp Corn Flour + 1 tsp Corn flour for slurry
• 1 Egg, large
• Salt, as required
• 1 tsp Black Pepper, crused
• 1/2 tsp Red Chilli Flakes
• Vegetable oil
• 3 tbsp Soy Sauce
• 2 tsp Red Chilli paste/ any red Chilli sauce
• 1/2 tsp Black Pepper, crushed
• 1 tbsp White Vinegar
• 1/2 tsp Sugar
• Salt, if required
• 3 tbsp water, for slurry 
• Spring onions , chopped, for garnishing 
• Sesame seeds, for garnishing 

1. In a large bowl, add in your beef strips, all purpose flour, corn flour, egg, crushed black pepper and salt. Combine well, to coat the beef strips.  
   
   
   
   
   
   
2. In an Iron Kadai/ wok, pour the vegetable oil to shallow fry the beef, for no more than 5-6 minutes.
3. Strain the crispy beef strips from oil and keep aside, let's prepare the sauce.
4. For the sauce, in the same wok, add more oil if required, add in the minced garlic and ginger. Saute on medium high for 10 seconds and immediately add the cubed onion, and saute well for 2-3 minutes on high flame.
   
   
   
5. Now add the cubed Capsicum and mix well for 1 minute.
6. Add the soy sauce and red Chilli paste, mix well.
7. Keep the wok on high flame add in your beef strips and stir well.
   
   
   
8. Now make a corn flour slurry and pour and immediately mix well.
9. Finally add white vinegar, salt and pepper, as required.
10. Garnish with chopped spring onions and sesame seeds and serve immediately with fried rice, noodles, etc.
    
    
    

• 1 cup Cornmeal/ Masa Harina
• 1/2 cup Blitzed Cauliflower (optional)
• 1/4 cup All Purpose Flour
• A pinch of sugar
• 1/2 cup canned creamed corn or corn niblets
• 1 tbsp butter, room temperature
• 1/4 cup heavy cream
• 1 large egg
• Salt as required.

• 3 tbsp vegetable oil 
• 2 tbsp all purpose flour
• 3 tbsp red chilly powder
• 1 tsp cumin powder
• 1/4 tsp dried oregano
• 1 cup low-sodium beef broth
• 1 Large Tomato, blended**/ 1 store bought canned tomato sauce
• 1 clove garlic, minced/ 1 tsp garlic powder
• Salt, as required

• 250 gms ground beef
• 1 Onion, chopped
• 2 Garlic Cloves, minced
• 2 tsp Red Chilli Powder
• 1 tsp Cumin Powder
• Freshly Ground Pepper
• Salt, as required
• 1 cup Mozarella*
• Sliced Pickled Jalapenos, for garnish
• Finely chopped Tomatoes, for garnish (without the inner core)

1. Prepare your enchilada sauce, by stiring your oil, flour, chilli powder, cumin powder and oregano in a sauce pan on sim and allow to bubble.
   
   
   
   
   
   
2. Add in your beef broth, tomato sauce, garlic and salt as required.
3. Allow to simmer for 5-10 minutes, stir occasionally. Set aside, allow to cool.
4. Preheat oven to 210 deg C. Grease a large casserole dish with butter or cooking spray.
5. In a large bowl, mix all the ingredients under corn base. Now, into the prepared casserole dish, transfer the corn base and bake for around 15-20 minutes, or until golden. Allow to cool.
   
   
   
6. In a skillet, over pour olive oil and sauté your chopped onions and minced garlic , once fragrant add in your seasonings like chilly powder, cumin powder, salt and pepper. Now add in your ground beef, break the meat using your wooden spoon, for around 6-7 minutes, until no pink color in visible. Drain the residual fat, that oozes out.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
7. Once your corn base has cooled, poke in using a fork and pour in your prepared enchilada sauce.
   

   

   
   
   
   
8. Add your prepared beef and top with cheese.
   
   
   
9. Cover with foil and bake for around 15-20 minutes. Allow to broil after removing the foil, so that cheese turns golden, for around 5 minutes.
10. Your delicious Tamale Pie is ready to serve. Garnish with chopped tomatoes and sliced pickled jalapenos and a dollop of sour cream if you have or a sprinkle of chopped parsley will do.