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 (Orati Orotti) – South Indian Rice & Coconut Flatbread

Orotti, also known as Orati Orotti, is a beloved traditional flatbread from South India, especially popular in Kerala. Made from rice flour and coconut, it's naturally gluten-free, soft, and pairs beautifully with a variety of curries and chutneys. This simple, wholesome bread is often enjoyed for breakfast or dinner.

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Ingredients:

• 2 cups of rice flour
• 1 cup of grated coconut
• 1 to 1.5 cups of hot water
• Salt to taste

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Instructions:

1. Mix the dry ingredients
   In a large mixing bowl, combine the rice flour, grated coconut, and salt.
2. Add hot water
   Heat 1 to 1.5 cups of water until very hot (not boiling). Gradually pour it over the rice flour mixture while stirring with a spoon. Be cautious, as the water is hot.
3. Form the dough
   Mix until a soft, pliable dough forms. Once cool enough to handle, knead it for a few minutes until smooth and elastic.
• Tip: If the dough is too dry, add more hot water. If it’s too sticky, sprinkle in a little rice flour.
4. Shape the Orottis
   Divide the dough into small balls. Flatten each ball into a round disc (about 4–5 inches in diameter) using your palms or a rolling pin.
5. Cook the flatbreads
   Heat a griddle or tawa over medium heat. Cook each Orotti for 2–3 minutes on each side until golden brown spots appear.
• Optionally, drizzle a little oil or ghee on both sides for extra flavor.
6. Serve hot
   Remove from the griddle and serve warm with your favorite curry, chutney, or even a simple dal.

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Enjoy your soft and flavorful homemade Orottis

 

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

Iddiyappam

Ingredients:Iddiyappam (String Hoppers) – A Delicate South Indian Delight

Iddiyappam, also known as string hoppers, is a traditional South Indian dish made from rice flour that’s pressed into thin noodle-like strands and steamed to perfection. Soft, light, and naturally gluten-free, it is often served with coconut milk, chutney, or flavorful curries—making it a beloved breakfast or dinner option across Kerala and Tamil Nadu.

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Ingredients:

For the Dough:

• 1 cup rice flour

• 1 to 1.25 cups hot water

• ½ teaspoon salt

For Steaming:

• Iddiyappam press or sevai maker

• Idli steamer or regular steamer

• A little oil for greasing

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Instructions

1. Prepare the Dough

In a mixing bowl, combine the rice flour and salt. Boil water until it's hot (not boiling). Gradually pour it into the rice flour mixture while stirring continuously with a spoon or spatula.

2. Form a Smooth Dough

Mix until you get a soft, smooth, and non-sticky dough. Let it cool slightly—just enough so it’s comfortable to handle, but still warm.

3. Prepare for Steaming

Lightly grease idli plates or steamer trays with oil to prevent sticking.

4. Shape the Iddiyappam

Fill the dough into an Iddiyappam press or sevai maker. Press it directly onto the greased plates in a circular, spiral shape, forming nest-like rounds. Repeat with the remaining dough.

5. Steam to Perfection

Steam the Iddiyappam for 8–10 minutes until they are cooked and slightly translucent. Do not overcook.

6. Serve and Enjoy

Gently remove from the steamer and serve warm with sweetened coconut milk, coconut chutney, or any curry of your choice.

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Tips

• Add a few tablespoons of grated coconut to the dough for added flavor.

• For a sweet version, drizzle coconut milk mixed with jaggery or sugar over hot Iddiyappams.

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I love my Iddiyappam with coconut milk—simple, soothing, and delicious!

• 2 cups of rice flour
• 1 cup of grated coconut
• 1 to 1.5 cups of hot water

Salt to taste

Instructions:

Mix the dry ingredients

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

Add hot water

Heat 1 to 1.5 cups of water until very hot (not boiling). Gradually pour it over the rice flour mixture while stirring with a spoon. Be cautious, as the water is hot.

Form the dough

Mix until a soft, pliable dough forms. Once cool enough to handle, knead it for a few minutes until smooth and elastic.

Tip: If the dough is too dry, add more hot water. If it’s too sticky, sprinkle in a little rice flour.

Shape the Orottis

Divide the dough into small balls. Flatten each ball into a round disc (about 4–5 inches in diameter) using your palms or a rolling pin.

Cook the flatbreads

Heat a griddle or tawa over medium heat. Cook each Orotti for 2–3 minutes on each side until golden brown spots appear.

Optionally, drizzle a little oil or ghee on both sides for extra flavor.

Serve hot

Remove from the griddle and serve warm with your favorite curry, chutney, or even a simple dal.

Enjoy your soft and flavorful homemade iddiyappams 

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