A neat trick to making onion parathas where the moisture in the onions doesn’t ooze out when rolling out the dough and make a sticky mess is to make the stuffing with spices, onions & besan (which will absorb the 🧅 juice during the rolling process) 
Butter chicken + Jeera pulao, Baked Vada Pav, Gobi Paratha. If you are stuck at home, now is the time to diversify your home cooking and learn new techniques and recipes. Stay safe, don’t meet people, and eat well!
A 75 min Gujarati Thaali featuring Khichdi, Kadhi, Potato & Beans sabji, cucumber and onion salad and chapathi. Sequencing and parallel processing is key here
Boiled eggs (soft is my preference) make for a fantastic canvas. When you are stuck at home, make condiments and store them. The first one features dates/tamarind chutney, idli podi and sev. The second one is Egg Brûlée, topped with granulated sugar and butane torched
Chettinaadu style Vazhakka (Plantain) fry. General algorithm is - shallow fry first. Remove from oil. Add tempering (garlic + fennel + curry leaves, dhania/chilli powder) and add fried vegetable back and quickly mix
Cluster beans, chettinaadu plantain fry, seer fish fry and rasam for a modest Work-from-home Monday lunch
A quick, protein-rich tiffen - Oratti with Kongunaadu style Chicken Chintaamani
Hello I baked a super tiny muffin sized cheesecake with digestive biscuits, brittania cream cheese, yoghurt, amul fresh cream, eggs, lime juice, vanilla essence and maida
Elai Idli (idli steamed in banana leaf), lime leaf/basil/coconut chutney and milaga podi. The banana leaf imparts a lovely aroma to the idli. Even better is Teak leaf
100% hydration (meaning equal parts by weight flour and water) and no-knead sourdough (actually the dough was so sticky it was impossible to knead). I used 2 parts maida to 1 part atta plus the starter (which was atta based to start with and fed maida)
What’s better than Mango Thokku? Mango and Tomato thokku because the sweetness and glutamate richness of ripe tomatoes make for a lovely combination. Mix with rice, temper and serve with a fried Seerfish.
A sudden bit of nostalgia took me back to the aloo tikki I used to eat at the Moolchand flyover bus stand back in the day, so I made some
1 cup semolina, half cup yoghurt, half cup water, salt, a pinch of baking soda and dehydrated onion powder makes for an amaklamatic instant Rava uttapam batter. Let it sit for 20 mins and add the soda just before you make it.
PS: Onion powder improves everything
PS: Onion powder improves everything
Burrito featuring baked sweet potato, chipotle (in adobo sauce) scrambled eggs, chilli corn, mango salsa
Good morning to emergency baked Garlic and chilli infused olive oil soaked sourdough focaccia because the Chennai weather supplied performance enhancing drugs overnight to the yeast and caused it to rise faster than I thought my starter would rise.
Pongal, vadai, Gotsu and Chutney (shallots, peanuts, pottukadalai, curry leaves, red chillies, coriander leaves and a little bit of apple cider vinegar for sourness)
Zafrani Pulao. Next time I should try that Iranian trick of putting slices of potato at the bottom of the pan and get it golden crisp by the time the rice is done.
Smoked Paneer Tikka sandwich from Chef Sanjyot Keer’s recipe (I used liquid smoke instead of the ghee on hot charcoal trick though)
Bedmi puris - soak and paste urad dal with green chillies and ginger and mix with atta and amchoor, fennel powder, assfoetida and salt into a hard dough. Roll and Deep fry.
Masala Focaccia. I used a tomato paste, garlic/onion powder and cumin infused olive oil for this.
The key to the gorlickest of gorlick naans is to add granulated gorlick powder to the dough in addition to gorlicking it with gorlick infused butter after it has been cooked
And by infused I mean, heat butter at high and then drop in minced garlic and take it off the heat and let it sit for a few hours. That way the butter picks up a ton of garlic flavour.
Khachapuri (from Georgia) - a cheese stuffed crusted bread that becomes a receptacle for a egg mixed with idli podi and butter.
Recipe:
