Mayonnaise recipe

Ingredients

Egg Yolks – 2

Sugar – 2 table spoon

Lemon Juice – 3 table spoon

Olive Oil – 100ml

Salt – a pinch

White Pepper Powder - a pinch (Optional)

Method

Blend the egg yolks together with lemon juice, salt and sugar. Now add 40ml olive oil and blend for a few seconds. Again add the 30 ml olive oil and blend. You can see a semi creamy texture now. Add the remaining olive oil and blend well. You can sprinkle white pepper powder on the top. I use black pepper as I did not have white pepper in stock. Pour the mixture into a bowl. Wrap it with plastic. Refrigerate it and enjoy a mayo salad or chicken mayo sandwich.

Notes: Mayo will not be thick as soon as you finished blending. It will take a while.

Easy and Soft appam/Palappam/Vellayappam

Ingredients

Fine Rice Flour – 2 cups

Coconut – grated ,1 cup

Sugar – 3 table spoon (optional)

Yeast -  1 tea spoon

Salt – a pinch

Rava/Semolina – 1 table spoon

Water –  1 cup

Method

Boil half cup of water and add rava to it. Make it to a thick mixture. Add yeast and sugar to a little luke warm water and keep for 20 minutes. Grind the coconut with 1 cup of water. Add these mixtures to the rice flour and mix well. Add a pinch of salt.

Notes – You can replace coconut with coconut milk too.

Chicken/Kozhi Varattiyathu

Chicken – 1 kg

Ingredients for marinating

Ginger Garlic paste –  2 table spoon

Chilly powder – 2 table spoon

Turmeric powder – 1 teaspoon

Salt – as required

Marinate chicken with all the ingredients and keep for 1 hour. Medium fry the chicken pieces and keep aside.

Ingredients for cooking

Onion – 2

Ginger Garlic paste – 1 table spoon

Green Chillies – 3

Garlic – 4, crushed

Turmeric powder – 1 tea spoon

Garam Masala – 1 tea spoon

Chilly powder – 1 tea spoon

Coriander powder – 1 table spoon

Chicken Masala – 1 table spoon

Tomato – 1

Oil – as required (use the same oil used for chicken fry)

Method

Heat oil in a pan and saute the onions. Add ginger garlic paste, crushed garlic and green chillies and mix well. Add all the powders and fry for 2 minutes. Add tomato and salt. Saute well until the tomato gets cooked. Now add the fried chicken and cook in low flame.

Chocolate Chiffon Cake

Dry Ingredients

All purpose flour/Maida  - 200gms

Cocoa powder – 25gms

Baking powder – 2 teaspoon

Baking soda – 1 teaspoon

Salt – 1/2/ teaspoon

White Sugar - 150gms

Method

Sieve all the dry ingredients and mix well. Keep that aside.

Wet Ingredients

Egg Yolks – 5 nos (separate yolks of 5 eggs and white of 6 eggs)

Oil – 120 ml ( I use sunflower oil )

Water – 180 ml

Vanilla Essence – 1 table spoon

Method

Whisk the egg yolks. Add oil to it and mix well. Then add water and vanilla essence. Keep it aside

For Cream

Egg Whites – 6 nos ( which is already separated)

White Sugar – 150 gms

Method

Beat the egg whites using a hand mixer and add sugar slowly to it and beat well until you get a fluffy cream.

Chocolate Glaze

Chocolate – 175 gms ( I use Hershey’s Dark Chocolate)

Butter – 50 gms

Vanilla Essence – 1 tea spoon

Method

Melt the chocolate and butter and add vanilla Essence.

Procedure

Add wet ingredients to the dry ingredients and mix gently. Now add the cream to this and mix well. Grease a baking tray with butter and bake this mixture in 180° for 45 minutes.Now pour the chocolate glaze over the top of the cake and push it to the sides using a knife.