Home made Yummy Nutella

 Ingredients

1 cup raw hazelnuts
4 oz (about ½ cup to ¾ cup) dark chocolate (70% cacao), chopped or in chips
2 tablespoons coconut oil (helps smooth the blend)
2ish tablespoons pure honey, or powdered sugar (adjust to sweetness preference)
1 tablespoon unsweetened cocoa or cacao powder (optional, for deeper chocolate flavor)
½ teaspoon vanilla extract
¼ to ½ teaspoon sea salt 
2 to 3 tablespoons of Milk (Add and add more during blending until the right consistency)

Instructions

Roast the Hazelnuts:
• Preheat your oven to 325°F (165°C).
• Spread the 1 cup of hazelnuts in a single layer on a baking sheet. Roast for 10 to 12 minutes, shaking the pan halfway through, until fragrant and golden brown. [1, 2, 3]
Remove the Skins (Optional):
• Transfer the warm hazelnuts onto a clean kitchen towel. Wrap them up and rub vigorously against each other for about 30 seconds to loosen and remove most of the papery skins (don’t stress if a few bits remain). [1, 2]
Make Hazelnut Butter:
• Place the warm hazelnuts into a high-speed blender or food processor.
• Process on high for 5 to 8 minutes, stopping every minute or two to scrape down the sides. The nuts will go from a crumbly meal to a thick paste, and finally turn into a smooth, glossy hazelnut butter as they release their natural oils. [1, 2, 3]
Melt the Dark Chocolate:
• While the nuts process, melt the dark chocolate and coconut oil together in a heatproof bowl set over a double boiler (or in the microwave in 20-second bursts, stirring in between) until smooth. [1, 2]
Combine & Blend:
• Pour the melted dark chocolate, maple syrup (or sweetener of choice), cocoa powder, vanilla extract, and sea salt directly into the hazelnut butter in the food processor.
• Blend for another 30 to 60 seconds until completely silky, combined, and creamy. Taste and add a little extra salt or sweetener if needed. [1, 2]
Store:
• Pour your spread into a clean glass jar with a tight lid. It will be slightly pourable while warm and thicken up as it cools. Store at room temperature for up to 2 weeks

Home Made Alfredo pasta (from Sreekanth - To Try)

 ### Creamy Cashew Garlic Pasta Recipe 🍝

A delicious, creamy pasta made with cashew paste, garlic, chili flakes, Parmesan cheese, and Italian seasoning.

### Ingredients

* Pasta (any variety)

* Butter

* Olive oil

* Garlic powder

* Chili flakes

* Cashew paste

* Parmesan cheese

* Italian seasoning

* Salt, to taste

* Hot water or reserved pasta water, as needed

### Instructions

1\. Cook the pasta: Boil the pasta according to the package instructions. Drain and reserve some pasta water for later.

2\. Prepare the sauce: Heat butter and olive oil in a pan over medium-low heat.

3\. Add the seasonings: Add garlic powder and chili flakes. Sauté briefly until fragrant, being careful not to burn them.

4\. Add cashew paste: Stir in the cashew paste and a little water. Bring the mixture to a gentle simmer, stirring until it becomes smooth and creamy.

5\. Add the pasta: Add the cooked pasta to the sauce and mix well until evenly coated.

6\. Add cheese and herbs: Stir in Parmesan cheese and Italian seasoning. Cook over low heat for another minute or two.

7\. Adjust the consistency: If the pasta becomes too thick or dry, gradually add hot water or reserved pasta water until you reach your desired creamy consistency.

8\. Serve: Check the seasoning, add salt if needed, and serve warm with extra Parmesan cheese or chili flakes.

Tip: The cashew paste gives the pasta a naturally rich and creamy texture without needing heavy cream. Reserved pasta water helps create a smoother sauce that coats the pasta beautifully.

Home made chocolate

 

Ingredients

• ½ cup (112gmss) cacao butter (chopped or grated)
• ½ cup unsweetened cocoa powder (or raw cacao powder)
• ⅓ cup raw honey (warm slightly if it is thick)
• Pinch of sea salt
• ½ teaspoon vanilla extract (optional)

 

Instructions

1. Melt the Cacao Butter: Set up a double boiler by placing a heat-safe bowl over a small pot with 1–2 inches of gently simmering water (make sure the bottom of the bowl does not touch the water). Add the chopped cacao butter to the bowl and stir gently until it is completely melted.
2. Combine Wet Ingredients: Remove the bowl from the heat source. Whisk in the honey, vanilla extract, and a pinch of salt until well combined.
3. Add the Cocoa Powder: Sift or gradually add the cocoa powder into the melted mixture. Whisk thoroughly (or use an immersion blender) until the batter is completely smooth and free of lumps. Tip: Take care not to let a single drop of water get into the bowl, or the chocolate will seize and turn grainy.
4. Mold and Set: Pour the liquid chocolate into silicone candy molds, an ice cube tray, or a small baking dish lined with parchment paper.
5. Chill: Place the molds into the refrigerator for about 1 to 2 hours (or the freezer for 20–30 minutes) until completely firm. [1, 2, 3, 4, 5, 6, 7, 8]

Storage Tips

• Store your finished chocolate in an airtight container.
• Because it is made with natural cacao butter and honey without commercial stabilizers, keep it in the refrigerator so it holds its shape best.

 

Cottage cheese bread (To Try)

 

Ingredients 

• 1 cup cottage cheese 8 oz / 225 grams
• 2 eggs
• 1½ cups all-purpose flour 6.3 oz / 180 grams
• 1.5 teaspoon baking powder 5 grams
• ½ teaspoon salt 3 grams
• Italian seasoning, garlic powder etc
• 1 tablespoon olive oil 0.5 fl oz / 15 ml

Instructions

• Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper.
• Blend the cottage cheese and eggs together until smooth.
• In a bowl, combine the flour, baking powder and salt.
• Stir the cottage cheese mixture into the dry ingredients.
• Add the olive oil and mix until fully combined.
• Pour the batter into the prepared loaf pan.
• Bake for 35–40 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
• Allow the bread to cool for about 10 minutes before removing it from the pan.

Mysore Pak recipe (from Revathy) - To try

 https://youtube.com/shorts/nUw0KIvngCs?si=p4J2-nbzbBlJYAVD 

Extra special ingredient - Adding milk to paagu (FYI)

Moong Dal Idli Shakshuka

 Moong Dal Idli Shakshuka - Instagram

Ingredients:-
For batter - Can be replaced with eggs!
Moong dal- 1 cup
Chilli- 1
Salt- to taste
Eno- 1/2 tsp
Water- for grinding

For Gravy
Onion- 1
Tomato- 2
Red bell pepper- 1
Paneer- 50 to 80 gms
Garlic- 2 to 3 cloves
Salt- to taste
Red chilli powder- 2 tsp

Tadka
Oil- 1/2 to 1 tbsp
Mustard seeds- 1 tsp
Coriander- for garnish

Method:-
1.) Grind soaked moong dal with chilli, salt and water.
2.) Saute onion, tomato and pepper until soft by adding some salt.
3.) Once done add red chilli powder and let it for 2-3 mins again.
4.) Next blend- paneer, tomato & garlic with salt and water for a smooth gravy.
5.) Add the gravy and cook for more 5 mins until it all blends well. (Do a salt test here)
6.) Mix ENO to the batter right before pouring it over the gravy, and let it cover & steam for 10 mins atleast.
7.) Pour over the tadka and garnish with some coriander at the end!

Thai Iced tea (Trinaya)

 

5 cups water, 6 bags of black tea, 2 star anice, 3 whole cloves, 1 cinnamon stick, pinch of powdered cardamom, pinch of turmeric, 1 teaspoon of vanilla extract, milk?, 3 tablespoons of condensed milk.