Ingredients of marinated chilli mushrooms

1. 750 gms button mushrooms

2. 500 ml olive oil

3. 1 garlic clove, finely chopped

4. 1 red chilli, finely chopped

5. 1 green chilli, finely chopped

6. 2 tbsp lemon juice

7. 1/4 tsp superfine sugar

8. 1 tbsp chopped coriander 

9. 1 tbsp italian parsley 

Method of marinated chilli mushrooms

1. Wipe the mushrooms clean with a damp paper towel and put it in a bowl.

2. Mix together the oil, garlic, lemon juice, chilli and sugar. 

3. Pour the mushrooms and mix well. Cover with plastic wrap and marinate in the refrigerator overnight.

4. Just before serving, add herbs, season and mix well.

Ingredients of tempura vegetables with wasabi mayonnaise 

1. 2 tbsp mayonnaise

2. 3 tsp wasabi paste

3. 1/2 tsp grated lime zest

4. 1 cup all purpose flour

5. 1 large onions, thickly sliced

6. 300 gms sweet potato, peeled and sliced

7. 1 small eggplant, thickly sliced

Method of tempura vegetables with wasabi mayonnaise 

For wasabi mayonnaise

Mix all the ingredients together. Cover with plastic wrap and refrigerate untill ready to use.

For tempura batter

Add 1 cup iced water in the flour and, using chopsticks, gently stir until just starting to combine. 

For making tempura vegetables with wasabi mayonnaise

1. Heat oil in a deep frying pan. Dust vegetables in flour and deep in tempura batter.

2. Deep fry for 2-3 minutes or until crisp. Drain on crumpled paper towels and serve immediately with the wasabi mayonnaise.

Ingredients for  mushrooms in brioche

1. 750 gms mixed mushrooms

2. 4 spring onions, chopped 

3. 75 gms butter

4. 2 garlic cloves

5. 300 ml whipping (pouring) cream

6. 2 tbps chopped thyme

7. small brioche

Method for  mushrooms in brioche

1. Preheat the oven to 180 degrees. Wipe the mixed mushrooms with a clean cloth to remove any dirt. 

2. Cut the larger mushrooms into thick slices. But leave the smaller ones whole.

3. Heat butter in a pan. Add spring onions and garlic and cook for 2 minutes. Add mushrooms and stir continuously. Cook for another 5 minutes or until the mushrooms are soft and tender. All the liquid should have evaporated. 

4. Stir in the cream and boil for a further 5 minutes to thicken the sauce. Season to taste with salt and freshly ground black pepper. Stir in the thyme and set aside for 5 minutes. 

5. Place each brouche, on an individual plate. Spoon the mushroom sauce onto each brioche, allowing it to spill over one side. Replace the top, if  desired, and serve warm.

It can be made in a breakfast or for a brunch. Its a very simple and easy to cook recipe. Try it ..

Ingredients of fried tomatoes with marinated haloumi

400gms haloumi cheese , cut into eight 1 cm (1/2 inch) slices

250 gms cherry tomatoes, halved

250 gms tear drop tomatoes, halved 

1 garlic clove, crushed

2 tbsp lemon juice

1 tbsp balsamic vinegar

2 tsp lemon thyme, plus small sprig, to garnish

3 tbsp extra virgin olive oil

2 tbsp olive oil

1 small loaf whole grain bread, cut into 8 thick slices

Method of fried tomatoes with marinated haloumi

1. Place the haloumi and tomatoes in a non-metallic dish. Mix together the garlic, lemon juice, balsamic vinegar, lemon thyme and extra virgin olive oil in a bowl and pour over the haloumi and tomatoes. Cover and marinate for 3 hours or overnight. Drain well, reserving the marinade.

2. Take a large frying pan and heat olive oil in it. Add the haloumi and cook in batches over medium heat for 1 minute each side or untill golden brown. Transfer to a plate and keep warm.

3. Add the tomatoes and cook over medium heat for 5 minutes, or until their skin begins to burn.Transfer to a plate and keep warm.

4. Toast the bread until golden brown. Serve the fried haloumi on top of the toasted bread, piled high with the tomatoes and drizzled with the reserved marinade. 

5. Garnish with lemon thyme and serve immediately.

Uthappam is a kind of dosa which is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Here is the recipe of Paneer Uthappam. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Paneer Uthappam

For Batter

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

For Filling:

* 100 g – paneer, grated

* 1½ cup – onion, finely chopped

* 1½ cup – tomato, chopped (discard seeds)

* 2 tsp – green chilies, finely chopped

* 2 tbsp – coriander leaves, chopped

* Salt to taste

Method of Paneer Uthappam

For Batter

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

For Filling

Mix all the ingredients together. 

For making Uthappam

1· Heat the iron griddle or non-stick tawa well.

2. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle some filling on top of the batter evently and than sprinkle some oil over the filling and cook for about 1 minute.

3. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

4. Serve hot with Coconut Chutney and sambar.

Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Here is a combination of tomato,onion and capsicum. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Onion, Tomato and Capsicum Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 2 tomatoes, finely chopped

* 2 onions, finely chopped

* 1 capsicum, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Onion, Tomato and Capsicum Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped onions, tomatoes, capsicum and green chilies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.

Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Here is a combination of tomato and onion. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Onion and Tomato Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 2 tomatoes, finely chopped

* 2 onions, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Onion andTomato Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped onions, tomatoes and green chilies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.

Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Tomato uthappam is one type of it. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Tomato Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 3 Tomatoes, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Tomato Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped tomatoes and green chilies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.

Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Onion uthappam is one type of it. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Onion Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 3 onions, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Onion Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped onion and green chillies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.

Rava Idlis are a super fast alternative to the traditional rice/daal idlis. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.

Rava Idli is served hot along with sambhar and Nariyal chutney (Coconut chutney). Read on to know how to make idli, if you want to try this wonderful south Indian delicacy.

Ingredients of Rava Idli

1 cup wheat sooji/rava (medium thick)

1/2 tsp mustard seeds

1/2 tsp crushed ginger

2-3 finely chopped green chilies

1 tsp chana daal

1/4 tsp soda

1carrot, grated

2 tbsp coriander leaves, finely chopped

2 tsp grated coconut

1 cup yogurt/curd

1-2 tbsp oil

Salt to taste

Method of Rava Idli 

1. Heat oil and add mustard seeds. When they start popping, add ginger, green chilies, chana daal and fry for sometime. Switch off the heat and immediately add sooji, mix well.

2. Add salt, soda, carrot, coriander leaves, coconut, yogurt/curd and mix well. Set aside for around 30mins.

3. Grease an idli stand.  Steam for around 12-15mins.

4. Serve hot with Sambhar or chutney.