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.

A very easy Egg Fried Rice

Ingredients

Basmati Rice – 2 cups

Eggs – 3

Onions – 1 big, chopped

Carrot – 1, chopped

Spring Onion – ½ cup

Pepper Powder – 1 1/2 teaspoons
Olive Oil – 2 table spoons

Method

Pressure cook the basmati rice with salt. Switch off the fire after 1 whistle. (it is always better to refrigerate the cooked rice overnight for fried rice). Heat Oil in a wok and saute the onions till light pink colour. Add the chopped carrot and cook for 5 mins. Now add eggs and immediately add the cooked rice. Mix well until the eggs get coated well with the rice. Now add spring onions and pepper powder. Add salt and heat well for 5 mins. Garnish with spring onions.

Salad

 Ingredients

Onion – finely chopped

Tomato – 1

Green chillies – 2

Yogurt – 1 cup

Chilli powder – a pinch for garnishing

Method

Mix all ingredients together and garnish with a pinch of chilli powder.

Chilli Chicken

Chicken - 500 grams, cut into small pieces

For marination

Ginger – 1 inch piece

Garlic – 3 cloves

Chilli powder – 1 tsp

Pepper powder – 1/4 tsp

Corn flour – 2 tbsp

Soya sauce – 1 1/2 tbsp

Salt

Ingredients

Onion – 2 chopped

Capsicum -1 cut into square sizes

Ginger & garlic – 1 tsp each

Chilli powder – 2 tsp

Water – 1 cup

Soya sauce – 1 tbsp

Tomato sauce – 2 tbsp

Spring Onion – for garnish

Olive Oil – 2 tbsp

Salt – as required

Method

Grind all the ingredients for marination to a smooth paste. Marinate the chicken pieces with the ground paste and refrigerate for 1 hour. Fry the chicken pieces till it becomes golden brown and keep aside. Heat some oil in another pan and saute onion, ginger and garlic. Mix chilli powder in 1 small cup of water. Add this to the mixture. Now add capsicum. When it starts boiling add soya sauce and tomato sauce. Mix well and add fried chicken pieces. Cook till the chicken pieces are coated well with the sauce. Garnish with spring onion.

Notes - You can use kashmiri chilli powder for colour.

Easy Neychoru/Ghee Rice

Ingredients

Basmati Rice - 2 cups

Ghee – 5 table spoons

Cardamom – 3

Cinnamon – 1 medium piece

Cloves – 3

Onion – 2 (thin sliced)

Salt – as required

Water – 3 cups

Method

Soak Basmati rice for 30 mins. Heat ghee and fry 1 thin sliced onion until it turns brown. Fry raisins and keep both aside. Add the remaining ghee in another pan and fry all the spices first and add other finely sliced onion and fry for 2 mins. Now add the rice and gently fry for 2 mins. Add water and salt and cook until the water get drained and rice is soft. Garnish with fried onions and raisins.