§ Recipes Cheat Sheet / Big List of Recipes

§ Mango Curry

• Cut mangoes into cubes
• Heat oil, tons of mustard seeds, hing (asaefoedita), tons of curry leaves, kashmiri chillies.
• Heat a small amount of ginger garlic paste and a bunch of curry powder.
• add finely chopped onion, simmer till carmelized.
• Add in mango pulp, water, jaggery, and tamarind, cinnamon powder, pepper to taste.
• Let simmer for ~20min, adjust jaggery.
• Serve!

§ Ajji's Sambar Powder

• 3 tsps of coriander
• 1 tsp jeera
• 1 tsp methi
• 3 red chillies
• Some karipatta leaves
• Few pieces of coconut (you can use dry coconut if available)

§ Dosa-style Pancake

• 1 cup rawa
• 1/2 cup curd
• Onion green chillies mustard
• 1tsp baking soda
• Add 1 cup water to the rawa. Mix well.
• Next add the curds. mix well.
• Add salt. Also green chillies and onions to be added( small sq cuts) make a mustard seasoning and add it after it cools.
• Check consistency, should reach dosa consistency.
• Finally add the soda.
• Heat the seasoning tawa with 1 spoon oil and pour one ladle. After few minutes tilt and have it chill for a bit.

§ Kerala Parota

• Requires maida, butter, water and pinch of salt.
• Make dough using maida, butter and water.
• Roll the dough like a long snake..
• Roll it next like chakkuli :)
• Then use a pin roller aka chapathi board to make a roti out of it.
• Next put it on the heated greased tawa. Heat roti well on either sides and remove it when done.

§ Banana Bread

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain yogurt or sour cream, at room temperature
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 1 teaspoon pure vanilla extract
• optional: 3/4 cup (100g) chopped walnuts

§ Ciambelline al vino: red wine and aniseed biscuits

• Alternative Recipe Link
• 500 g di farina
• 100 ml di olio
• 100 ml di vino
• una bustina di lievito Angelo
• 150 g zucchero + lo zucchero (se di canna vengono)
• che serve all' esterno dopo aver formato i tarallucci Cottura a 180 C gradi
• 2-3 level teaspoons aniseed (I use the full tablespoon)
• 2-3 level teaspoons fennel seed (I use the full tablespoon)

For rolling the ciambelline before baking:

• About 100ml (scant ½ cup) red wine
• 200g (1 cup) sugar, ideally coarse-grained sugar (e.g., granulated rather than caster sugar)

§ Egg Curry

• 4 to 6 eggs say
• Cook the eggs by placing them in water & boiling the water for about 20 to 25 mts.
• use 3 medium sized onions. Slice each longitudanlly into 6 big slices.
• cook the onions alone by adding little water, salt, turmeric, and a few crushed pepper corns (8 to 10)
• Add a small piece of ginger (small square pieces) if you have.
• Now you should add the masala (ideally done by grinding roasted coriander, jeera, red chillies and coconut) [Ajjis masala powder has them all ]. So you may use 3 to 4 spoons of the powder and add them on the onions.
• also some coconut milk.
• add water to form a thick gravy on the onions. Also place all the cooked eggs in the onion pan after scoring the eggs longitudanlly.
• peel a few garlic cloves (3 to 4) and crush them alongwith some jeera seeds if you have; otherwise use them alone.
• bring the pan to a boil and on boiling add the crushed garlic.
• you may add a spoon of butter or ghee finally and also bunch of karipatta leaves if available.

§ Methi Baath

• Rice - 1 cup (approx 200 gms maybe)
• Tomatoes- 3 ripe ones medium sized
• Methi leaves- 3 to 4 bunches (300 to 400 gms maybe)
• Onion- 3 medium sized
• Green chillies-3
• Pepper corns, Cinnamon, 3 cloves
• Slice the onions diagonally into thin pieces. Also same with the tomatoes. Also the green chillies.
• Cut the methi leaves into small pieces after washing them.
• Clean the white rice and soak in 2 cups of water for about 30 mts or so. ( Doesn't matter if it is less or more)
• Take a pan. Add some oil, coconut or any other cooking. Add few cinnamon pieces and few cloves, and few crushed pepper corns (8 to 10).
• Heat the pan when the cloves swelling, add green chillies first. Saute. Then add the onions. Saute till translucent till nice smell starts to emante. Next add tomatoes and saute for a few mts till they blend.
• add 2 spoons of garam masala. One spoon red chillie powder. I tsp salt.
• Add methi leaves. Saute for few minutes till they blend into the onion and tomatoes
• add few pieces of jaggery or few spoons 1 or 2 spoons of jaggery powder.
• take all the rice from the water and add it to the pan. Add 1 or 2 spoons of ghee and saute the rice for 1 or 2 minutes, after which add the water
• add salt. mix it all and check the taste. Add more garam masala if needed!
• close the pressure cooker and bring one hiss.
• Methi baath is now ready for consumption! Eat alongside fryums and enjoy the rice baath :)

§ Brinjal / Vaangi Baath

• Here you can use 3 brinjals, 3 onions, 3 green chillies and 3 tomatoes for 1 cup of rice
• Cut the brinjal into big square pieces.
• Frying them nicely till their colour change will take a little time, close to 10 minutes.
• You can use some tamarind juice or few spoons of lemon juice for some additional taste. Also the jaggery.
• Water is always 2 cups for 1 cup rice. That's the thumb rule even with any amount of vegetables.
• Also a spoon of jaggery.

§ A Simple Stew

• chop onions
• fry Ground nut oil with chopped onions
• add the tomato to the mixture
• allow that to fry for about 5 minutes
• add the meat water to the mixture
• curry, thyme, maggi (bouillon cubes), salt, peppers
• boil for like 5 minutes
• boil white rice and then serve with stew
• Thanks to Danda for the recipe!

§ Babish recipes

• Binging with babish: Shwarma makes pita
• Chicken breast: https://www.youtube.com/watch?v=hR6agVkRRUo&list=PLopY4n17t8RBuyIohlCY9G8sbyXrdEJls&index=106

§ Upma

• start with ghee, sesame seeds, curry leaves, red + green chili, ginger garlic paste, hing (asaefodita).
• finely chopped onion, allow this to caramelize.
• A dash of turmeric for depth.
• Add in the rava, allow it to cook/heat.
• Add in tomato and a little water when it's done heating. Allow tomato to cook.
• Add in more water, cover with a lid, and let it come to a boil. Keep stirring to prevent clumps.
• Garnish with coriander.

§ General Coconut based thickening agent

• A few methi seeds (pungent, deep scent)
• some coriander seeds (mild herbal scent)
• Chopped up red chilis (heat, spice, color)
• Chopped up green chilis (spice)
• Chopped up green chilis (spice)
• Chopped up garlic (some; strong, garlicky flavour and scent)

Heat the spices with oil to create a fragrant mix (Tadka [Hindi ] / Oggarane [Kannada ]).

• Grated coconut
• Salt (to taste)

Finally, throw in the above heated spices into the blender along with the grated coconut and blend all of it. It turns into a thick red paste.

§ Breadfruit Sambhar

• Heat up oil.
• Fry sesame seeds, cumin seeds, curry leaves, a tiny cinnamon stick first.
• Once fried, add in garlic to taste.
• After garlic has fried as well, saute onions till golden.
• Finely chop tomatoes and add it to the sauteed onions. Cover with a lid
• till the tomatoes release all their water.
• Now that we have a solid flavour base, pour in water to cook the breadfruit.
• Add in the chopped breadfruit --- chop the breadfruit in thin slices
• along the center; the center has interesting texture we wish to maximize.
• Add in the General coconut based thickening agent .
• Also add salt to taste.
• Cover with a lid. Allow breadfruit, water, and thickening agent to come to a boil.
• Lower flame to low. Allow breadfruit to soften and cook.
• Once breadfruit is cooked, pour in coconut milk . Continue cooking for ten minutes.

§ Rava Dosa

• Mix bombay rava, maida/refined flour(2 tablespoons), rice flour (2 tablespoons), curd/buttermilk(100ml), salt (2 tablespoon), water (2 cups). Mix to form wet batter.
• We add the bombay rava for softness, refined flour as glue, and rice flour for crispiness. Curd for sourness and thickening.
• Next, heat up some oil, fry sesame seeds, finely chopped onions, curry leaves, asaefoedita, garlic. Add all of this into the batter mix.
• Allow batter to ferment overnight in the fridge.
• Make pancakes the next day.

§ Kerela style chicken curry

• Chop ginger and garlic roughly, boil chicken, salt, pepper-ginger-garlic-turmeric.
• Grate coconut finely, Roast grated coconut in a heated iron pan. Once well roasted, kill heat, add chili and coriander powder and salt, and mix.
• Next, fry thinly sliced onions in coconut oil.
• Add the onions in as a garnish at the last step.

§ Chutney

• Green chili
• Dried Coconut pieces
• Salt
• Blend
• Add tamarind and water
• Blend

§ Regular dosa batter:

• Grind coconut pieces
• Add dosa rice (2 cups)
• Add some water (100ml)
• Blend
• Salt
• Add more water (300ml).