Japanese love for Indian Cooking

 I wanted to share a heartwarming experience from my yesterday’s cooking class. A talented Japanese chef Ibuki of Pizza4P’s who had set up Cafe’s at Vietnam and Cambodia had traveled all the way to Bangalore to open a pizza outlet, attended my Indian cooking class with his lovely wife. It was a delightful evening filled with the aroma of spices and the joy of culinary exploration.

What struck me the most was their genuine enthusiasm for Indian cuisine. Despite their expertise in the art of pizza-making, they expressed a deep love for our traditional dishes. Dosa, with its crispy texture and flavorful accompaniments, seemed to captivate them. And when it came to the rich and aromatic Butter Chicken, their smiles spoke volumes about their enjoyment.

It was a reminder of the universal language of food, transcending borders and cultures. We bonded over the shared love for flavors, techniques, and the joy of creating something delicious from scratch. Their presence added a special flavor to my class, reminding me the beauty in appreciating and embracing different culinary traditions.

I’m grateful for this delightful encounter and the opportunity to connect through the love of food. It’s moments like these that make teaching the art of cooking an incredibly rewarding experience.

#indiancooking #indiancookingclass #marinaindiancookingclass #marinacharles2004 #mennasdelights #butterchickenrecipe #naanbread #roti

Nathan from France and Adam from the Netherlands for Indian Cooking Class

I recently had the pleasure of hosting two interns who came to Bangalore for their internship.

 Eager to experience Indian cuisine, they joined my cooking class, where we prepared the most loved dishes like Butter Chicken, Naan, Paneer, and Aloo Gobi. 

 After the class, we enjoyed a good time chitchatting, and to add a special touch, my husband served them his favorite fish fry, which they relished and enjoyed.

 It was heartwarming to see Nathan from France and Adam from the Netherlands embrace the flavors and techniques of Indian cooking. I had a wonderful time teaching them, and I’m eagerly looking forward to our future sessions where I plan to introduce them to more South Indian dishes.

 It’s moments like these that make sharing the joy of cooking truly special. 

 #mennasdelight #marinacharles2004 #indiancookingclass #marinasindiancookingclass #bangaloreexpats #butterchicken #paneer #aloogobhi

Jackfruit Fritters

Ingredients:

• 1 cup ripe jackfruit pieces, deseeded and cut into small chunks
• 1 cup all-purpose flour
• 2 tablespoons rice flour (for extra crispiness)
• 1/4 cup sugar (adjust to taste)
• A pinch of salt
• 1/2 teaspoon cardamom powder (optional, for flavor)
• 1/2 cup water (adjust for batter consistency)
• Oil for frying

Instructions:

1. In a mixing bowl, combine the all-purpose flour, rice flour, sugar, salt, and cardamom powder (if using).

2. Gradually add water to the dry ingredients and whisk until you have a smooth batter. The batter should have a thick consistency that coats the back of a spoon.

3. Heat oil in a deep frying pan over medium heat.

4. Dip each jackfruit piece into the batter, ensuring it's well coated, and carefully place it into the hot oil. You can fry a few fritters at a time, depending on the size of your frying pan.

5. Fry the fritters until they turn golden brown and crispy, turning them occasionally to ensure even frying. This should take about 3-4 minutes per side.

6. Once they are golden brown, use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

7. Allow the fritters to cool slightly before serving. You can optionally dust them with powdered sugar or serve with a drizzle of syrup for added sweetness.

8. Enjoy your homemade jackfruit fritters as a delightful snack or dessert!

Buttercream icing class

Met Gopika for the first time yesterday for the Buttercream icing class, very energetic girl and also  eager to learn and a dedicated baking student with a deep passion for the culinary arts. but her interests and talents don’t stop there.

Gopika’s journey revolves around her pursuit of becoming a skilled pastry chef. She has an innate talent for creating delectable cakes, and Brownies that leave people in awe. Also planning to start her Cafe in the near future.

She is basically is a movie buff who enjoys dissecting films, analyzing cinematography, and critiquing performances. She maintains YouTube channel where she reviews movies and discusses the art of filmmaking.

Despite her love for baking, Gopika is committed to maintaining a healthy lifestyle. She’s a regular at the gym, where she balances her love for sweets with rigorous workouts. I got lot of tips and techniques to reduce my weight and lead a healthy lifestyle , was surprised and amazed by the knowledge she has about health and workout 

I had a wonderful time teaching her about baking and icing but more than that I learned so much from this young  girl about movies, music, dance , art, workouts, exercises, healthy eating.

Wishing @gopika_pavanan all the best in her life as she juggles her culinary studies, her passion for the performing arts, her role as a movie critic, and her commitment to fitness. Wishing her all energy and strength to face the challenges in managing her time and finding harmony among her various interests.

#bakinglove #bakingclass #icingbuttercream #mennasdelight #bakingclasstrivandrum #mennasdelight #marinacharles2004

Palak Paneer

I learned Palak Paneer from my cousin's wife Smriti when i was staying with them in Bangalore during my initial Bangalore Days, learned many North Indian dishes from her, she belongs to Banaras and got to learn lot of their delicacies 

Ingredients:

• 200g paneer (cottage cheese), cut into cubes
• 4 cups fresh spinach leaves, washed and chopped
• 1 medium-sized onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, chopped (adjust to your spice preference)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 cup heavy cream or yogurt (optional for creaminess)
• Salt to taste
• 2 tablespoons oil or ghee for cooking

Instructions:

1. Blanch the Spinach:

   • Boil water in a pot and blanch the chopped spinach for 2-3 minutes.
   • Drain and immediately transfer the spinach to a bowl of ice water to preserve its green color.
   • Drain again and blend the blanched spinach into a smooth puree.

2. Cook the Paneer:

   • Heat 1 tablespoon of oil or ghee in a pan.
   • Add the paneer cubes and lightly fry them until they turn golden brown.
   • Remove them and keep aside.

3. Prepare the Gravy:

   • In the same pan, add another tablespoon of oil or ghee.
   • Add cumin seeds and let them splutter.
   • Add minced garlic, ginger, and green chilies. Sauté for a minute.
   • Add the finely chopped onions and cook until they turn translucent.
   • Add the chopped tomatoes and cook until they become soft and the oil separates.
   • Add turmeric powder, red chili powder, and salt. Mix well.
   • Pour in the spinach puree and cook for a few minutes.

4. Finish the Dish:

   • Add garam masala and cream or yogurt (if using). Mix well and let it simmer for a few more minutes.
   • Finally, add the fried paneer cubes and cook for another 2-3 minutes.

5. Serve:

   • Your Palak Paneer is ready to be served. You can garnish it with a dollop of cream if desired.
   • Serve hot with naan, roti, or rice.

Enjoy your homemade Palak Paneer!

Appam and Egg Roast

Appam is often enjoyed with coconut milk, vegetable stew, or egg roast. Enjoy your homemade Appam!

Ingredients for Appam:

1 cup of Raw Rice

1/4 cup of Cooked Rice

1/4 cup of Grated Coconut

1/2 tsp of Active Dry Yeast

1 tsp of Sugar

Salt to taste

Water, as needed

Ingredients for Egg Roast:

4-6 Eggs, hard-boiled and peeled

2 Onions, finely chopped

2 Tomatoes, chopped

2 Green Chilies, slit

1-inch piece of Ginger, minced

4-5 Garlic cloves, minced

1/2 tsp of Mustard Seeds

1/2 tsp of Cumin Seeds

1/2 tsp of Turmeric Powder

1 tsp of Red Chili Powder

1 tsp of Coriander Powder

1/2 tsp of Garam Masala

Salt to taste

2-3 tbsp of Cooking Oil

Fresh Curry Leaves

Instructions:

For Appam:

Rinse the raw rice thoroughly and soak it in water for 4-5 hours or overnight.

In a separate bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until it becomes frothy.

Drain the soaked rice and blend it along with cooked rice, grated coconut, and add to the yeast mixture to form a smooth batter. Add water as needed to achieve a pancake batter-like consistency.

Mix well, and allow it to ferment for 6-8 hours or overnight. The batter should rise and become slightly bubbly. Add salt to the batter

Heat an appam pan or non-stick skillet. Pour a ladleful of batter into the center, then quickly lift and rotate the pan to spread the batter evenly in a circular shape.

Cover the pan and cook the appam on low heat until the edges turn crispy and the center is soft and fluffy. Repeat with the remaining batter.

For Egg Roast:

Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.

Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn translucent.

Add the chopped tomatoes and cook until they become soft and mushy.

Add the spice powders - turmeric, red chili, coriander, garam masala, and salt. Cook for a couple of minutes until the oil separates.

Gently add the hard-boiled eggs and coat them with the masala mixture. Cook for a few more minutes, allowing the flavors to meld together.

Garnish with fresh curry leaves.

Serve the delicious Appam with the Egg Roast, and enjoy your meal!

Orotti

Orotti, the South Indian rice and coconut flatbread:

Ingredients:

2 cups of rice flour

1 cup of grated coconut

1 to 1.5 cups of hot water

Salt to taste

Instructions:

In a mixing bowl, combine the rice flour and grated coconut.

Boil 1 to 1.5 cups of water until it’s very hot but not boiling. 

Gradually pour the hot water over the rice flour and coconut mixture while stirring with a spoon. Be cautious, as the water is hot. Continue mixing until you get a soft, pliable dough.

Knead the dough for a few minutes until it becomes smooth and elastic. If the dough is too dry, add a bit more hot water; if it’s too wet, add a touch more rice flour.

Divide the dough into small portions and shape them into round discs or patties, about 4-5 inches in diameter.

Heat a griddle or tawa over medium heat. Once hot, place the Orotti's on it. Cook for a few minutes on each side until they turn golden brown and develop light brown spots.

You can optionally drizzle a little oil or ghee on both sides while cooking for added flavor.

Remove the Orottis from the griddle and serve them hot with your favorite curry or chutney.

Enjoy your homemade Orottis!

#orotti #keralabreakfast #breakfast #indiancioking #mennasindiancookingclass #marinacharles2004

Iddiyappam

Iddiyappam, also known as “string hoppers,” is a popular South Indian dish made from rice flour. Here’s a basic recipe to make Iddiyappam:

Ingredients:

For the dough:

Rice flour: 1 cup

Hot water: 1 to 1.25 cups

Salt: 1/2 teaspoon

For steaming:

Iddiyappam press or sevai maker

Idli steamer or regular steamer

Instructions:

In a mixing bowl, combine 1 cup of rice flour and 1/2 teaspoon of salt.

Boil 1 to 1.25 cups of water until it’s hot but not boiling. Gradually add this hot water to the rice flour mixture while stirring continuously with a spoon or spatula. The amount of water needed may vary, so add it gradually until you get a smooth, soft, and non-sticky dough.

Let the dough cool slightly, but it should still be warm to the touch.

Grease the steamer plates or idli molds with a little oil.

Take a portion of the dough and place it in an Iddiyappam press or sevai maker.

Press the dough through the press onto the greased plates or molds in a circular, spiral shape, forming the Iddiyappam. Repeat this process for all the dough portions.

Steam the Iddiyappam in an idli steamer or regular steamer for about 8-10 minutes or until they become firm and cooked. They should have a slightly translucent appearance when done.

Once cooked, carefully remove the Iddiyappam from the steamer and allow them to cool slightly.

Serve Iddiyappam hot with coconut milk, coconut chutney, or any curry of your choice.

Iddiyappam is a versatile dish and can be enjoyed with both sweet and savory accompaniments. You can also flavor the dough with  grated coconut to enhance the taste. Enjoy your homemade Iddiyappam!

I love my iddiyappam with coconut milk.

 #iddiyappam #stringhoppers  #keralabreakfast #morningbreakfast #instafoodpic #stew #mennasdelight #marinacharles2004

Fish Steak/Sizzler

 Fish sizzlers can be a delightful and flavorful option for seafood lovers. Here are some tips to make your fish sizzlers a hit: Choose Fresh Fish: Opt for fresh fish fillets or steaks. The fresher the fish, the better the flavor and texture of the final dish.

Select Fish with Firm Flesh: Fish varieties with firm flesh, such as salmon, halibut, cod, or tilapia, work well for sizzlers as they hold their shape during cooking and don't easily fall apart. Two days back for my Sizzler class I used Hamour fish and bought it from Go Fish , Kumarapuram Murinjapalam Road, Murinjapalam, Thiruvananthapuram, Kerala 

Marinate the Fish: Marinate the fish in your favorite marinade for at least 30 minutes before cooking. A combination of herbs, spices, citrus, and olive oil will enhance the taste of the fish.

Preheat the Sizzling Plate: Ensure that the sizzling plate is preheated to a high temperature before placing the fish on it. The sizzling effect adds excitement and drama to the presentation.

Brush the Grill or Sizzling Plate with Oil: Brush the grill or sizzling plate with a little oil to prevent the fish from sticking and to add a nice sear to the surface.

Grill or Pan-Fry the Fish: You can either grill the marinated fish on a hot grill or pan-fry it in a hot skillet. Cooking time will depend on the thickness of the fillets or steaks. Be careful not to overcook the fish, as it can become dry.

Add Colorful Vegetables: Saute or grill a variety of colorful vegetables, such as bell peppers, zucchini, onions, and cherry tomatoes, to accompany the fish. The combination of flavors and colors will make the dish visually appealing.

Prepare Flavorful Sauces: Create delicious sauces to drizzle over the fish. Lemon butter sauce, garlic herb sauce, or a tangy tomato-based sauce are excellent choices to complement the fish.

Garnish Creatively: Sprinkle chopped fresh herbs, such as parsley, cilantro, or chives, over the fish and vegetables to add a pop of color and freshness to the dish.

Serve Hot and Sizzling: As soon as the fish and vegetables are cooked, transfer them to the preheated sizzling plate and serve immediately. The sizzling sound and aroma will make the dining experience even more enjoyable.

Offer Accompaniments: Serve the fish sizzler with sides like herbed rice, garlic bread, or a crisp green salad to create a well-balanced meal.

Provide Lemon Wedges: Offer lemon wedges on the side for guests to squeeze over their fish for an extra burst of citrusy flavor.

With these tips, you'll be able to create a fantastic fish sizzler that is not only delicious but also visually appealing and exciting to eat. Enjoy the delightful flavors of the sea with this sizzling seafood treat!

 

Tips to make perfect Caramel Custard

Two days back I had a dessert making session at Trivandrum which covered Bread pudding, Caramel Custard, Serradura and Banofee Pie

Here are some tips to make a delicious caramel custard:

• Caramelization: When making the caramel, use a heavy-bottomed saucepan and cook the sugar over medium heat until it turns a deep golden brown. Be careful not to burn it, as that can give a bitter taste.
• Mold Selection: Choose individual ramekins or a large baking dish for the custard. Grease them lightly to ensure easy removal.
• Eggs: Use fresh eggs at room temperature for the custard. They will provide a smooth texture and a rich flavor.
• Milk and Cream: Use a combination of whole milk and heavy cream for a creamy and luscious texture.
• Flavorings: Consider adding a splash of vanilla extract or other flavorings like lemon zest to enhance the custard's taste.
• Straining: Strain the custard mixture through a fine-mesh sieve before pouring it into the molds. This helps remove any lumps and ensures a silky-smooth texture.
• Baking: Bake the custard in a water bath (bain-marie) to ensure even cooking and prevent curdling. Place the filled ramekins or baking dish in a larger pan filled with hot water, about halfway up the sides of the custard dish.
• Doneness: The custard is ready when the edges are set but the center is slightly jiggly. It will continue to set as it cools.
• Cooling and Chilling: Allow the custard to cool to room temperature before refrigerating it for a few hours or overnight. This chilling step enhances the flavors and firms up the custard.
• Serving: To unmold the caramel custard, run a knife around the edges and invert it onto a serving plate. The caramel sauce will flow over the custard, creating a beautiful presentation.

Enjoy your homemade caramel custard!