Vendakka Kichadi(Pachadi)

Ladies Finger  – ¼ kg
Coconut grated  – ½ coconut
Cumin – few
Garlic – 2-3
Ginger – a small piece
Mustard– some
Salt – to taste
Green chilly – 2-3
Curd  – according to your requirement
Red dried chilly – 2 (cut in two pieces)
Curry leaves – 2 sprigs

 Cook and fry it in a kadai and keep it aside. Cut the ladies finger in small round pieces. Grind coconut grated, cumin, garlic, ginger, green chilly and salt together.You could Grind them by pouring curd to it instead of water as this brings in more flavor.In a vessel, take some oil and once it is heated add some mustard seeds. When it pops add the dried red chilly to it and the curry leaves. Then add the coconut grinded mixture to it and once it is boiled add the ladies finger to it. 

Stuffed Paratha

For Stuffing:

Onion - 1 nos finely chopped

Peas - 1/4 cup

Carrot - 1

Potato(small) - 1 no

Green Chillies - 2 nos

Garam Masala - 1/2 tsp

Salt - As reqd

For covering:

Maida/Wheat flour - 1 cup

Oil - 3 tsp

Salt - 1 tsp

Chop all vegetables. Cook all vegetables with little water except chillies. Squeeze out water from the vegetables using your hand and mash them. (You can save this water and use it while kneading.Mix salt, chillies and garam masala powder with the mashed vegetables. Knead the flour with oil, salt, paneer and desired amount of water to make a dough(just like chapathi dough).Make small balls out of the dough and pat it with hand to make it a little bigger. Place a small lemon size stuffing in it`s middle and close it.Roll out, smear ghee and put it on the tawa.Cook till both sides are done. 

Fried chicken wings in coconut milk.

Chicken wings -5pieces
Tomato- 2
Onion -1
Green chilly -4
Turmeric pwd- one pinch
Pepper pwd- 1tsp
Coriander pwd-1tbsp
Chilly pwd-1tbsp
Garam masala -1tsp
Coriander leaves- finely chopped 1 tbsp
Curry Leaves -2 sprig

Oil – as needed

Salt – to taste

Frying
6 Chicken Wings
1 tbsp Ginger-Garlic paste
2 tbsp Flour (maida)
2 tbsp Con flour
2 Eggs (beaten)
1/4 tsp Pepper / Chili Powder
Salt to taste
Oil for frying


In a bowl add  ginger-garlic paste, chicken wings coat well and set aside for 1/2 hour.Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .Heat oil in a wok / kadhai. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.

Heat oil in a pan,allow mustard seeds to splutter and then add curry leaves and fry for few seconds.Then add green chilies and fry for few seconds .Then add thin sliced onion and Saute till onion becomes soft and keep in  brown in color.Add chopped tomatoes and saute till tomatoes were cooked.Add chilly powder, coriander powder, turmeric powder and salt.Cook it for 2 minutes Then add garam masala and fried chicken and saute it well for 2 minute .Then add coconut milk  and cook for few seconds in low heat .Add coriander leaves. Serve hot with appam or roti or rice.

Roti Pathiri

Fined Rice Flour -1cup (Roasted)
Coconut Milk -1/2 cup
Water – 1 cup
Salt – to taste
Cumin seed -1 tbsp
Shallot -7 to 8 finely chopped (1 small cup)
Grated Coconut -1 small cup

Boil water in a pan.When boiling, turn flame to sim, add salt, then add rice flour stirring  continuously.Remove from fire.Add coconut, jeera, onion, 1 tbsp oil and mix well to make  smooth dough.Make small balls.Press each ball with hand to make thick rotis. Heat a tawa.Sprinkle some oil, roast rotis till both sides are done.

Serve hot with curry.

Recipe is taken from Taste of Kerala.

Vanilla Pudding

Blancmange is a sweet dessert commonly made with milk or creamand sugar thickened with gelatin, cornstarch or Irish moss,[1] and often flavored with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given a pink color as well. Some similar desserts are Bavarian cream, vanilla pudding (in US usage), panna cotta, and haupia..The "whitedish" (from the original Old French term blanc mangier) was an upper-class dish common to most of Europe during the Middle Ages and early modern period.The whitedish was one of the preparations that could be found in recipe collections all over Europe and one of the few truly international dishes of medieval and early modern Europe.


1 cup cold milk
1 tbsp castor sugar 
2.5 tbsp cornflour 
1/4 tsp vanilla bean paste

Place 3 tbsp milk from the 1 cup of milk into a small bowl and whisk in the sugar, cornflour and vanilla paste into a smooth slurry.Pour the remaining milk into a wetted milk pot and gently bring to a boil. Once the milk in the pan starts to bubble, remove from the heat, and whisk in the vanilla paste mixture. It should thicken immediately. Place pan back onto the heat and keep whisking. Allow to bubble for 1 minute then remove from heat and pour into the cold bowl set aside earlier. Allow to cool at room temperature first before refrigerating. Refrigerate for at least 4 hours.


Garnish with caramel or with orange sauce or with berries.I did with some fruits.

Eggplant Vindaloo

Eggplant – 1 (cut into medium pieces)
Onion (chopped) – 2
Tomato (chopped) – 1
Mustard seeds – 2 tsp
Cumin seeds–1/2 tsp
Fenugreek seeds  – 1/4 tsp
Turmeric powder – 1tsp
Red chilly powder – 1 1/2 tsp
Ginger-garlic paste –  1 tbsp
Salt
Coriander leaves

Heat a kadai and fry 1tsp mustard seeds, cumin seeds and fenugreek seeds on low flame  . Then grind it to a powder.
Deep fry eggplant pieces and keep aside..
Make a paste by grinding turmeric powder, red chilly powder,ginger-garlic paste,vinegar and above powdered mix.
Heat oil in a pan.Splutter mustard seeds.sauté chopped onions till brown and once it is done add the masala paste to it and stir well..once the raw smell goes add chopped tomatoes to it.
Finally add fried eggplant pieces and salt.
Cover and cook with little water till done.
Garnish with coriander leaves.

Mashed Cassava with drumstick fish curry ! (Kappa Puzhukku)

Tapioca is widely consumed in the state of Kerala. It is either boiled or cooked with spices. Tapioca with fish curry (especially Sardine) is a delicacy Kerala is known for. Thinly sliced tapioca wafers, similar to potato chips, are popular too. Cassava, often referred to as tapioca in English, is called Kappa (കപ്പ) Kizhangu or Poola (in northern Kerala) or Maracheeni Kizhangu or Cheeni or Kolli in Malayalam. Tapioca is used to make a granular product (Tapioca Pearls) called chowwary in Malayalam. Chowwary is used to make a light porridge by adding milk or buttermilk, recommended for patients recovering from illness.It was regareded as a staple food of common man in Kerala.But now people from all the secions(upperclass Hindus,Christinas) using steamed cassava .


Tapioca – 500 gm
(chop into small pieces)
Grated coconut – ½ cup
Cumin seeds – ½ tsp
Green chillies – 2 nos
Turmeric powder – ½ tsp
Garlic pods – 3 nos
Curry leaves – A few
Salt – As reqd

Cook tapioca pieces along with salt in a pressure cooker, till it is done.Drain off the excess water.Grind together grated coconut, cumin seeds, garlic, curry leaves and turmeric powder along with a little water into a coarse form.Heat up a pan or a kadai.Add cooked tapioca pieces and the coconut mixture and allow it to cook.Stir well, till all the water gets evaporated and it becomes dry.

Chicken fried with grated coconut.(Thoran)

Bonned Chicken cut into small pieces – 1 kg
Onion sliced finely-3 big
Ginger grated – 1 and 1/2 tsp
Garlic chopped -1 and 1/2 tsp
Green chillies chopped – 4 or 5
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala/Chicken Masala powder – 1 tsp
Red Chilly Powder – 1 tsp
Grated coconut – 3/4 cup
Curry Leaves -2 sprig
Mustard seeds – 1 tsp
Coconut Oil – as needed
Salt – to taste

Marinate:
Coriander powder – 2 tsp
Garam masala/Chicken Masala powder – 1 tsp
Red Chilly Powder – 1 tsp
Turmeric powder one pinch
Salt – to taste

Marinate the chicken with above mentioned ingredent and keep aside for half an hours.
Grind together coconut , red chilly powder onion,ginger,garlic,green chillies,turmeric powder,coriander powder,garam masala powder and salt with out water.
Mix together the mixture along with the chicken pieces and cook in a medium heat, stirring in between until chicken turns soft and all the water evaporates..Keep it aside.

Heat oil in a pan,allow mustard seeds to splutter and then add curry leaves and fry for few seconds.Now add in cooked chicken and Stir the mixture and fry well for 10-15 mins in low heat stirring occasionally

Uzhunnu Vada

Black gram(Uzhunnuparippu) - 2 glass
Onion(big) - 1 no
Salt - As reqd
Green chillies - 2 nos
Pepper - 1 tsp
Curry leaves - A few
Ginger - 1" piece

Soak the dal in water for some time.Grind it with 1/4 cup of water.Add salt and grind again.Add finely chopped onion ,green chillies, curry leaves to the batter and mix well.

Apply cold water on your left hand and put a little batter of the size of a lemon on it.Press it softly to get a flat round shape. Make a hole in the middle with wet finger. 


Place them in the hot oil and deep fry.Serve with coconut chutney .

Chicken Stew

Chicken – 1 kg 
Onion – 2 medium, thinly sliced
Green chilly – 4-5
Ginger & garlic – 1 tbsp, finely chopped
Cinnamon – a small piece
Cardamom – 4
Cloves – 4
Whole pepper – 1/4-1/2 tsp
Medium thick coconut milk -  2 1/2 – 3 cups
Thick coconut milk – 1  cup
potato -1 medium
Oil
Salt
Curry leaves

Cut chicken and potato into medium size pieces.Heat oil in a deep pan & splutter the cinnamon,cardamon and pepper. Add onion, ginger &garlic, green chilly & curry leaves. Saute till onion becomes soft and keep in mind that onions should not brown in this recipe. When onion becomes soft add chicken pieces, salt and potato cubes. Mix well. Add medium thick coconut milk and cover & cook.


 Continue cooking till the chicken is fully done.  When the chicken is cooked completely add the thick coconut milk. Reduce the flame & cook for 5 -7  minutes or until you get the required thickness. Add curry leaves. Serve hot with appam .

Pathiri

Rice Flour -2 cups
Water – 2 cups
Salt – to taste

Heat water and salt in a vessel.Stir in the grounded mixture when it starts to boil.When it boils well,put the rice flour into it.Close the lid tightly and simmer it for few minutes.Open the lid and mix the flour well with a spoon.Remove the vessel from fire . Knead it to a fine dough using hand without adding water.This kneading part has to be done before the flour is completely cooled.Make it into small lemon sized balls.Take small balls and roll each of it into very thin round shapes by spreading rice flour over the balls.If you want is exact circle cut it into perfect round shape using a round & firm steel plate.I am not doing that ...Heat a thick bottom flat pan. Cook the pathiri by turning both side till done ,with out any oil.

Vegetable puff

All Vegetables you liked I used green peas caraot tomato,potato
Garam Masala 1tsp
coriander freshly chopped 1tbsp
coriander powder 1tsp
cumin seed 1tsp
Ginger Garic Paste 1tsp
red chill powder 1tsp
salt as per taste
Turmeric Powder 1pinch
Oil 1tsp
puff sheets 1number

Take all type of vegetables cut into small pieces boil till bit and keep it a side.Take a Pan add oil to it then add cumin seeds,turmeric,ginger garlic paste,salt,red chillie powder,saute them then add all vegetables,corainder powder,coriander leaves mix them then add garam masala,lastly add lemon juice mix well once it is done transfer it to a plate let it cool down.Take Puff Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff keep it in the fridge for 5 min.Pre heat the oven at 250fand keep it for 15 min.

Triangle Paratha

2 cups flour
Salt to taste
Oil

Make a soft dough of flour, salt and water and keep covered for 1/2 hour.Make medium balls of it and roll out one ball into a thick chapati. Apply some oil or ghee all over it and fold it into half. Apply some more oil/ghee and again fold it into half to get a cone shape. Now, dip this in flour and roll it out into thick paratha trying to maintain the triangle shape.Cook on hot tava with oil/ghee till both sides are well cooked and there are brown spots on it.
Serve hot with side dish of your choice.

Vegetable Semiya Upma

Upma  is a popular South Indian breakfast dish .It is a very delicious and easy to make recipe....


2 cups vermicelli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
1 1/4 cup chopped vegetables (potatoes, carrot, beans, green peas)
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1 tbsp ghee or oil
1 tsp ghee
salt
1 tsp mustard seeds
1/2 tbsp split black gram
1″ cinnamon stick
12-15 curry leaves

Heat ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen. Add the sliced onions, green chillis and ginger, saute for 2 mts.
 Add the chopped vegetables and salt and saute on medium heat for 2 mts. Place lid and cook on medium flame for another 3 mts. Now add the chopped tomatoes and saute for 2 mts. Now, add the roasted semiya to the sauteed vegetable base and combine well. Add 4 1/2 cups of water and bring to a boil. Reduce flame, place lid and cook till the vegetables and vermicelli turn soft and the water evaporates. Garnish with coriander leaves.
 Serve hot with chutney or pickle of your choice.

Mixed Pulao

Basamati rice - 1cups
Ghee -2 tbsp
Cooking Oil -4 tsbp
Cooked prawns -1/2 cup (washed and boiled in salt and pepper)
Vegetables - 1/2cup(Carrots, green peas, beans)
Onion- 1 (Finely chopped)
Bay leaves - 1
Ginger - 1/2 tbsp
Coconut Milk - 11/2 cup(I’ve used canned milk)
water - 2cup
Green chillies - 2-3(slit lengthwise)(You can add according to your spice level)
Coriander leaves - 5 tbsp
Mint leaves - 1/4
Fried cashews - 7-8(For garnishing)
Turmeric Powder - 1/4 tsp
Cloves - 2
Cardamoms - 1

Wash and soak the basamati rice for 20 minutes.
After that drain the rice.
Heat ghee in a pan add the drained rice and lightly fry them or till it becomes little crisp probably around 3-4 minute( make sure not to change the color of the rice).
Remove from heat and keep it aside.
Now heat oil in a  kadai add bay leaves,cloves cardamons after that add onions saute it for few minutes or till it becomes translucent.
Then add the chopped ginger and green chilies fry them all for 2-3 minutes.
Now add all the vegetables and fry them for few minutes and add mint leaves and 3 tbsp of coriander leaves .
Mix it all together and add some salt according to your taste.
Now add the cooked prawns and water bring it to boil.
And then add  basamati rice pour a tbsp of ghee on top of it and close the lid.
When the rice is cooked leave it to stand for about 10 mins and then remove  the lid add the 3 tbsp of lemon juice , 2 tsbp of coriander leaves and fried cashews .
Gently mix (make sure not to break the rice).
Serve it hot with raitha and mixed vegetable curry.

Ghee Rice

Basmati rice – 2 cups
Onion – 1 finely sliced
Ghee (Clarified butter) – 2 tbsp
Cinnamon – small stick
Cumin seeds – ½ tsp
Cardamom – 2
Clove – 2
Cashew nuts - 6
Ginger – 1 inch piece
Garlic – 2 flakes
Green chillies – 2 or to taste
Salt – to taste

Make a paste with ginger, garlic and green chillies and keep aside.Take a pan and heat with ghee.
Add cinnamon, cardamom, cloves and cashew nuts and fry for few seconds.Then add sliced onions and sauté till they turn into golden yellow colour.Now add the ginger garlic and green chillies paste and sauté till the raw smell disappears.Now add the rice and fry for about 2 to 3 mins.
Then add 4 cups of water and salt. Combined well and close the pan.
When the rice is cooked leave it to stand for about 10 mins and then remove the rice into a large servng dish and fluff with a fork. Serve hot with raita or any side dish of your liking.

Spaghetti with fried vegetables

Spaghetti 200 g
1 onion sliced
1-2 cloves of garlic/chopped
1 carrot cut in to slices
5-6 cherry tomato or 1 tomato
1 small head broccoli
1 capsicum

1-2 green chilly

4 mushrooms

1 tsp chilly powder

Salt to taste

2 tbs tomato sause

You  add any veggies u liked...

Heat 1 tbsp oil in a pan, Add chopped garlic, when you get the fragrance add chopped onion.fry until softened.Then add carrot, cherry tomato and bell pepper/green chily,mushroom, broccoli .Stir in the tomatoes, chilli powder and a little salt & mix well.

Then add tomato sause. Add few spoons of water to the mix & simmer for few mins until the mix get thicker..

Meanwhile, boil the spaghetti, then drain.

Mix the boiled spaghetti in the sauce & serve.

Grilled Putten /Turkey Breast

1 tsp oil
1/2 tsp lemon juice
1 tbsp salt
1 1/2 tbsp black pepper
1 clove garlic, minced
1/4 onion, finely chopped
1/4 tsp finely chopped coriander
1/8 tsp cumin
1tbsp barbeque sauce
2 pieces skinless, boneless chicken/turkey breasts

Combine all the above ingredients to create marinade. 


Up to 24-48 hours prior to cooking, marinate turkey/putten breasts in a covered dish, refrigerated. Be sure each side of the  piece is covered in marinade. 


Grill them for about 10 minutes each side, or until thoroughly cooked. Cooking time depends on temperature and the thickness of the  breasts.


Seasoned with fried onions ..Serve it with pasta or rice.

Pasta in White sauce

Oregano and or spike
Salt and pepper
Garlic paste or Powder
For Thin sauce

1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
1 cup milk

For Thick sauce

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 cup milk

In saucepan melt butter. Stir in flour, garlic ,spike,salt and dash pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Make basic white sauce thin or medium. Add the other ingredients. Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well.
Add to white sauce seafood or veggies and serve over pasta (linguini)


Here I used only green peas and thin sauce.

Grilled Chicken Drumstick

4-5 chicken legs
1 tbsp ginger-garlic-green chilli paste
1/4 tsp red chilli powder
3/4 tsp black pepper pwd
large pinch turmeric pwd
3/4 tbsp coriander powder
large pinch cumin pwd
pinch of garam masala pwd
1 tbsp hot and sweet tomato chilli sauce
2 1/2 tbsps yogurt
1 tbsp lemon juice
salt to taste
2 tbsps oil

Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hr.   Drizzle Olive oil on all the pieces.
Cover a baking sheet with foil and coat with cooking spray or grease foil with little  oil or any oil available. Position an oven rack in the center of the oven and preheat the oven at 375 degrees.
Place the chicken legs on the baking sheet and drizzle with little  oil. Roast, uncovered for about 30 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned.
Broil for 5-6 minutes to give that burning effect.
Let it rest for 5 minutes and transfer to a serving plate.

Chicken Kebab

1/2 tbsp  oil
1 1/2 tbsp lemon juice
1/2 – 1 tsp paprika
1/2 tsp chili flakes
1/2 tsp ground cumin seeds
1/4 of one small onion
2 cloves garlic
1/4 tsp salt
1 tbsp chopped fresh parsley leaves (or dried parsley)


For Grilling:
2 tbsp  oil (for brushing)

Cut the chicken into small cubes (a total of 16 pieces if you will), pat dry and marinate with the ingredients for 1 hour.


Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper (see the picture above for the order) onto a metal skewer or bamboo skewer. Repeat the same and make four skewers. Set aside.


Grill the chicken kebab until cooked. While grilling, brush the chicken and bell peppers with olive oil. Serve hot.

Hot n' Spicy Shrimp

Shrimp is the most popular seafood in the world, next to fish.Shrimp is an excellent source of protein and selenium. It is also a very good source of vitamin D, vitamin B12 and a good source of iron, phosphorus, omega-3 fatty acids, niacin, zinc, copper and magnesium.


2 tsp ginger  paste

2 tsp garlic paste
2 tsp red chilli paste
1 tsp turmeric powder
1/2 tsp mustard  oil
salt to taste
1 tsp finely chopped coriander (dhania)
1 tsp garam masala powder
1 tsp soy sauce
1 tsp red chilli paste
500 gms prawns
3 onions, finely chopped
2 tomatoes, finely chopped

Marinate the prawns for 10 min with 1tsp ginger paste,1tsp garlic paste,1tsp red chilly paste,½ tsp mustard oil,1 tsp of turmeric powder,salt to taste,1tsp finely chopped coriander,1tsp whole garam masala powder

Heat oil i a pan.add mustard seeds 1tsp.When the seeds crackle add finely chopped onions.Fry the onions till they turn golden brown.Now to it add tomatoes,1tsp of ginger-garlic paste,1tsp soya sauce,1tsp red chilly sauce.Add the marignated prawns.fry it for a minute.Add water for consistancy of thr gravy.cook for 5min.Garnish with coriander leaves.

Chocolate Chips Cookies

A chocolate chip cookie is a drop cookie that originated in theUnited States and features chocolate chipsas its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. 

3/4 cup sugar

 3/4 cup packed brown sugar
 1 cup butter, softened
 2 large eggs,beaten
 1 teaspoon vanilla extract
 2 1/4 cups all-purpose flour
 1 teaspoon baking soda

 3/4 teaspoon salt 2 cups semisweet chocolate chips

Mix the flour, baking soda and salt evenly in a bowl.With the mixer running, beat butter, sugar and brown sugar together until creamy.Add the egg and vanilla essence.Now add flour.When flour is fully blended mix the chips and walnuts.Preheat the oven to 190 degrees.On a tray place a large ungreased cookie sheet.Now drop a spoonful of the batter on the sheet 2 inches apart.Bake for 10 -1 2 minutes.

Panna cotta

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all overItaly, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.
1 envelope of unflavored gelatin (approx. 2 teaspoons)
1/2 cup milk
2 1/2 cups heavy cream*
1/2 cup granulated sugar 
1 vanilla bean 

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.


In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.


Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of un-dissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.


To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).or 2 teaspoons pure vanilla extract.


When ready to serve, spoon Orange Sauce over and around the panna cotta and serve.
Orange Sauce3/4 cup fresh-squeezed orange juice
1 1/2 tablespoons granulated sugar

Cake In 5 Minutes

This is a very easy recipe for those who don't want to struggle for making cake and even don't want to wait for 25 minutes for baking....


4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa (optional)

1 Egg

3 Tablespoons milk

3 Tablespoons oil

1 Mug

Mix flour, sugar and cocoa: Spoon in 1 egg

Pour in milk and oil, and mix well

Put in microwave for 3 minutes on maximum power (1000watt)

Wait until it stops rising and sets in the mug

Tip contents out of mug onto saucer and enjoy!

I have garnished it with fresh cream and choco chips...