Expériences Culinaires

﷽ .  How I Make Half-Cooked Rotis with a Roti Maker For Chappathis and Puris -My Weekly Meal Prep Hack If you've been following me for a while, you probably know that I love recipes and little kitchen hacks that make everyday cooking easier. One of my favourite meal prep routines is making a batch of half-cooked rotis and storing them in the refrigerator. These rotis are incredibly versatile. I cook them whenever I need soft chapathis, fry them into crispy puffed puris, or use the cooked as wraps for shawarma, tacos, quesadillas, enchiladas and so much more. They're always a lifesaver on busy days. The best part? You don't need to follow exact measurements. I usually eyeball everything depending on how much I want to make. The recipe below is simply a guide. The Dough I like using a combination of white flour and brown flour because that's how my kids enjoy them. However, you can make them using only white flour or only brown flour if you prefer. Ingredients 3 cups whit...

﷽ American Chop Suey (Air Fryer Version) with Indomie Fried Noodles This is my shortcut version of American Chop Suey using Indomie fried noodles and the air fryer. Honestly, it turned out so good that I don't miss the deep-fried version at all! The noodles come out wonderfully crisp, and the dish is packed with flavour. It's one of those meals that you just can't stop going back for. The part I dislike most about making Chop Suey is standing in front of the stove frying batch after batch of noodles. So when my family requested it recently, I decided to try air frying the noodles instead—and it worked beautifully! 1. Prepare the Crispy Noodles Ingredients 4 packets Indomie Fried Noodles Water, for boiling Oil, for coating Cornstarch, for coating Method Bring a pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the instructions on the packet. Drain the noodles well. Spread the noodles on a wide plate lightly greased with oil. Spray or drizzle a l...

﷽ Rice Pudding with mango  Ingredients 1 cup glutinous rice 1½  cups water (for cooking rice) Pinch of salt 2 ½ – 3 cups of milk ¼-⅓ cup condensed milk (adjust to taste) Sugar (optional, as needed) 2–3 tsp cornstarch 2–3 tbsp cold milk (to mix with cornstarch) ½ tsp vanilla essence For topping: Fresh ripe mango slices Chopped nuts (pistachios, almonds, or cashews) Method Soak the rice Wash the glutinous rice well and soak for 30 minutes to 4 hours. Cook the rice In a pot, bring water and a pinch of salt to a boil. Add the soaked rice, cover, and cook on low heat for 25–30 minutes until soft. Add milk mixture Pour in milk and condensed milk. Mix well and bring to a gentle boil. Add sugar if needed. Thicken the pudding Mix cornstarch with cold milk and slowly pour into the pudding while stirring continuously. Cook until it thickens and starts bubbling. Flavor Turn off heat and stir in vanilla essence. Chill Pour into a serving dish, let it cool, then cov...

﷽ Chola Puri is a comforting and satisfying meal loved across many homes. Crispy, fluffy puris paired with a warm, flavourful chickpea masala make a perfect breakfast, brunch, or hearty meal. To make things easier, I prepare half-cooked rotis in advance and fry them into puris whenever needed. It saves time and ensures fresh, puffed puris every time. How I Make Puri -Using Half-Cooked Rotis Ingredients Flour Salt Oil Yoghurt Water (to form a soft dough) Prepare the Dough In a kitchen machine or bowl, add flour, salt, oil, and yoghurt. Mix well, then gradually add water and knead into a soft, smooth dough. The dough should be softer than regular chapati dough. ( softer the dough thinner & softer  rotis) Cover and let it rest for a few minutes. Make Half-Cooked Rotis Divide the dough into small balls (for puris, I prefer smaller ones). Alternatively, make a larger chapati and cut into 2–4 pieces. Preheat the chapati maker. Flatten a ball slightly and place it a little above the c...

﷽ Crispy on the outside, soft on the inside, with a creamy cheesy chicken filling — Coxinha is a beloved snack from Brazil that has earned a permanent place on my iftar table over the years. I first found this recipe online and, with time, added my own little twists to suit our Ramadan evenings. It’s comforting, flavourful, and perfect to enjoy with Tea. ✨ What makes it special Dough cooked in chicken stock for deep flavour Creamy, cheesy chicken filling Can be deep-fried or air-fried Freezer-friendly — ideal for Ramadan prep 📝 Ingredients For the Filling 350 g chicken (boneless breast used; bone-in adds more flavour) 1 bay leaf ¼ tsp turmeric (optional, while cooking chicken) 1 tsp ginger paste 1 tsp garlic paste 1 onion, finely chopped 1 carrot, grated ⅓ cup corn (frozen or fresh) Salt and pepper, to taste 4–5 cream cheese squares Parsley, finely chopped 1½ cups water (for cooking chicken) For the Dough 1 ½ cups chicken stock (from cooking the chicken) 1 ½ cups all-purpose flour (wh...

﷽ Macarona Bechamel Macarona Bechamel -My Version Macarona Bechamel is a much-loved classic, and this is my version , gently tweaked to suit my family’s taste. I like adjusting the spices and flavours to make it richer, more comforting, and kid-friendly—This is one dish I make often during Ramadan because it’s filling, loved by everyone, and works beautifully for iftar or suhoor. It’s hearty, filling, and always a hit at our table. Bonus: you can prepare and assemble it a day ahead, making it perfect for busy days and tired evenings Ingredients Pasta 250 g pasta, cooked as per package instructions (Drain and keep aside) Meat Sauce 200 g minced beef Olive oil 2 garlic cloves, crushed 1 onion, finely chopped 2–3 tomatoes, pureed 1 tsp jaggery 1 tsp vinegar Salt, to taste Spices (adjust to taste): 2 tsp paprika powder/ Chilli powder 1 tsp pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp oregano ½ tsp rosemary ¾ tsp cumin 1 tsp marjoram ¼ tspn turmeric ( optional) ½ tspn fennel...

﷽  Kerala-Style Raw Mango Pickle  (കടു മാങ്ങ അച്ചാർ) A bold, tangy, and spicy traditional Kerala pickle made with raw mangoes, coconut oil, and aromatic spices. This instant-style pickle pairs beautifully with rice, curd, rotis kanji, or even dosa and idli. Ingredients 3–4 raw mangoes (peeled optional, deseeded & cubed) Salt, as needed 1 tbsp coconut oil or sesame oil 1 tsp mustard seeds ½ tsp fenugreek seeds Few curry leaves 2–3 green chillies, finely chopped 2–3 tbsp garlic, finely chopped 2–3 tbsp ginger, finely chopped Spices 1 tsp turmeric powder 2–3 tbsp chilli powder (adjust to taste) 1 tsp mustard–fenugreek powder ¾ tsp hing (asafoetida) ¼–⅓ cup natural white vinegar ½–¾ cup hot water 1–2 tbsp jaggery (optional, for balance) Method Peel the mangoes (optional), remove the pit, and cut into small cubes. Add 2–3 tsp salt, mix well, cover, and rest for 30–90 minutes. Heat oil in a pan. Add mustard seeds and fenugreek seeds. Once they splutter, add curry leaves, green c...

﷽ Soft, traditional Kerala-style steamed rice cakes with mung bean filling Ingredients Filling 1 cup mung beans (soaked 1–2 hours) Salt & a pinch of turmeric Water (just enough to cook) 1 tbsp ghee ½ cup grated coconut ½ tsp cardamom powder ¼–⅓ cup jaggery (to taste) Dough 1 cup rice flour (pathiri / idiyappam podi) 1 tbsp ghee A pinch of salt 1⅛–1¼ cups hot boiling water Method Pressure cook soaked mung beans with salt, turmeric, and minimal water for 10–15 minutes. Beans should be soft and dry. Heat ghee, sauté coconut for 2–3 minutes. Add cardamom, cooked mung beans, and jaggery. Cook until jaggery melts and mixture is dry. Set aside. Mix rice flour, ghee, and salt. Add hot water gradually and knead into a very soft dough. Cover and rest until cool. Take small dough portions, fill with mung bean mixture, seal, and shape. Steam on a greased tray for 15 minutes. Serve warm. Tips Keep dough covered to prevent drying. Filling must be moisture-free for easy shaping. Lightly grease ha...

﷽ How I Make Saffron Rice at Home A fragrant, colourful rice dish infused with saffron and gentle spices—perfect with grilled chicken, salad, and raita. Ingredients 2 cups basmati rice (washed & soaked 10 minutes – optional) 2 carrots, grated Nuts & raisins (as preferred) Ghee Oil or olive oil 2 garlic pods, crushed 1 onion, thinly sliced Frozen green peas (optional) 3½–3¾ cups chicken stock or hot water Salt to taste 1 tsp pepper 1–2 tsp garam masala ½ tsp turmeric 1 chicken stock cube (can skip if using chicken stock) Juice of ½ lime Saffron soaked in rose water or orange blossom water Pomegranate seeds Finely chopped parsley Method Heat ghee in a pan. Add grated carrots and sauté for a few minutes.Add nuts and raisins, fry until golden, then remove and keep aside. In the same pan, add oil and a little more ghee.Add crushed garlic and sliced onion; cook until the onion is soft and caramelised. Add frozen green peas (if using) and sauté for a couple of minutes. Add drained ric...

﷽ Porichunda (പൊരിച്ചുണ്ട)|Malabar Fried Rice Balls A classic Malabar snack—crispy outside, soft inside—perfect with a hot cup of tea, whether in the early morning or evening. Ingredients 1 cup water ½ cup rice flour (pathiri podi) ½ cup semolina( Rava) Salt, to taste 1–2 tbsp sugar (optional, for mild sweetness) ½ tsp each: black seeds, cumin seeds, fennel seeds Oil, for deep frying Method Boil the water : In a pot, bring water to a boil. Add salt and sugar; mix well. Add dry ingredients : Stir in the semolina and rice flour. Mix gently until the water is absorbed. Steam-cook : Reduce the heat, cover, and cook for 2 minutes. Turn off the flame and keep covered for 20 minutes. Knead the dough : While still hot, knead into a smooth dough (use a machine if preferred). Cover and let it cool completely. Shape the balls : Divide the dough into small lime-sized portions and roll into smooth balls. Make holes : Using a skewer, pierce each ball through the center so the skewer comes out the ot...

﷽ 🫓 Poricha Pathiri (Fried Rice Bread) with 🍛 Green Peas Curry A traditional Malabar favorite — crispy, golden fried rice bread served with a mild, coconut-based green peas curry . Comforting, flavorful, and perfect for breakfast, dinner, or special occasions. 🫓 Poricha Pathiri (Fried Rice Bread) Ingredients 2 cups water 1 cup rice flour (pathiri podi) 1 cup semolina (coarse) Salt – as needed 1–1½ tbsp sugar (optional, for a touch of sweetness) 1 tsp black seeds (nigella / kalonji) ½ tsp each of cumin & fennel seeds (for flavor) Oil – for deep frying Method Boil Water In a wide pot, bring 2 cups of water to a boil. Add salt and sugar, then stir well. Add Flours Add rice flour and semolina to the boiling water. Mix quickly until combined. Cover and cook on low heat for 2 minutes, then turn off the heat. Steam Rest Keep the mixture covered for 15–20 minutes to allow it to absorb moisture and soften. Knead the Dough Add black seeds, cumin, and fennel. Knead the dough while s...