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