Expériences Culinaires

Creamy  Chicken Bread Dough Ingredients: 3 cups all-purpose flour 1 tbsp sugar (optional) 1 tsp salt ¼ tsp baking powder (optional) 3 tbsp melted butter or oil 1 cup lukewarm milk 1 tbsp yeast 1 tsp sugar or honey (for activating yeast) Filling Ingredients: 250-300g cooked chicken, shredded 2 tbsp butter 1 large onion (or 2 small), finely chopped 2 tbsp flour Salt, to taste ½ tsp black pepper ½ tsp garam masala 1 cup milk 2 green chilies, finely chopped (optional) 2 tbsp chopped parsley or coriander Cream cheese (optional) Instructions: Step 1: Prepare the Dough In a small bowl, mix lukewarm milk, yeast, and 1 tsp sugar or honey . Let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour, salt, baking powder, and sugar . Add melted butter or oil and mix. Pour in the yeast mixture and knead into a soft, smooth dough (about 8-10 minutes). Cover and let it rise in a warm place for 1-2 hours , or until doubled in size. Step 2:...

Turkish Bread (Tava Bread with Garlic Butter) Ingredients: For the Dough: 500g (3½ cups) all-purpose flour 150ml lukewarm milk 150ml lukewarm water 2 tbsp active dry yeast 1 tsp salt 3 tbsp olive oil 1 tsp black seeds (optional) For Garlic Butter Topping: 3 tbsp butter 2 cloves garlic, chopped 1 tbsp fresh parsley, finely chopped ½ tsp paprika Instructions: 1. Prepare the Dough: In a small bowl, mix lukewarm water, lukewarm milk, and yeast . Let it sit for 5-10 minutes until foamy (proofing the yeast). In a large bowl, mix flour, salt, olive oil, and black seeds . Pour in the yeast mixture and mix until a dough forms. Knead for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rise for 1-2 hours until doubled in size. 2. Shape and Cook the Bread: Divide the dough into 8-12 equal portions , depending on desired size. Roll each portion into a circle or oval, about ¼-inch thick . Heat a tawa (griddle) or heavy pan over m...

Korean Street Toast (Korean-Style Egg Sandwich) Ingredients (for 2 sandwiches): ½ onion, finely sliced ½ cup cabbage, finely chopped ½ cup carrot, shredded ¼ small bell pepper, thinly sliced 2 spring onions, finely chopped (both white and green parts) ½ tsp salt (adjust to taste) ½ tsp black pepper 2 eggs 1 tbsp butter (for cooking) 2 slices of cheese 4 slices of bread 1 tbsp ketchup 1 tbsp mayonnaise 2 tsp sugar (1 tsp per sandwich optional) 1 tbsp butter (for toasting bread) Instructions: Prepare the egg mixture – In a bowl, whisk the eggs, then add the sliced onions, cabbage, carrot, bell pepper, spring onions, salt, and pepper. Mix well. Cook the omelette – Heat a pan over medium heat and melt 1 tbsp butter . Pour the egg mixture into the pan and shape it into a rectangle (to fit two sandwiches). Cook until golden brown on one side, then flip and cook the other side. Divide and add cheese – Cut the omelette into two equal squares and place a slice of cheese ...

Vegetable Omelette Ingredients: ½ medium onion, thinly sliced ½ cup cabbage, finely chopped ½ cup carrot, grated 1 spring onion, chopped (both white and green parts) ¼ capsicum, thinly sliced ½ tsp salt (adjust to taste) ½ tsp black pepper 3 eggs 1 tbsp butter Instructions: Prepare the mixture – In a bowl, whisk the eggs, then add all the chopped vegetables, salt, and pepper. Mix well. Cook the omelette – Heat a pan over medium heat and melt the butter. Pour the egg mixture and spread it evenly. Flip and cook – Once the bottom sets and turns golden, carefully flip and cook the other side until done. Serve – Enjoy hot with bread, chapati, or as is. Optional Additions: Add a pinch of chili flakes or chopped green chilies for spice. Sprinkle some grated cheese before folding the omelette for extra flavor. Notes: The consistency will of the egg mixture will be thicker, seems like it has more vegetables than the eggs. Measurements are approximate.

  Chicken Kebabs Ingredients 1 brown onion 1-inch ginger 2 garlic cloves 1 green chili (adjust to spice preference) Handful of parsley or coriander leaves Salt and pepper, to taste 1 teaspoon garam masala ½ teaspoon coriander powder 1–2 bread slices (for binding) 1 tablespoon melted butter or ghee 3 boneless chicken breasts, cut into pieces Method Prepare Mixture : In a grinder, blend the onion, ginger, garlic, green chili, herbs, salt, pepper, garam masala, coriander powder, bread slices, and melted butter/ghee into a coarse mixture. Grind Chicken : Add the chicken pieces and grind until you get a smooth paste. Chill : Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes to firm up. Cook the Kebabs : Heat a pan with a little oil. Take a portion of the mixture, shape it into a patty, and place it in the pan. Shallow fry on medium heat, flipping once firm, until golden brown and cooked through (about 3–4 minutes per side). Serve : Enjoy ho...

Coconut Yogurt Chutney Ingredients 1 cup grated coconut (fresh or frozen) ½ inch ginger, chopped 1 small garlic clove 1 green chili (adjust to spice preference) ½ cup yogurt (plain, unsweetened) 1 teaspoon lime juice Fennel seeds Salt to taste Method Blend : If using frozen grated coconut, add a little hot water to soften. Blend coconut, ginger, garlic, green chili, yogurt, lime juice, fennel and salt into a smooth chutney. Add a little water if needed to adjust consistency. Tempering Heat Tempering : In a small pan, heat 1 tablespoon coconut oil. Add: ½ teaspoon mustard seeds ½ teaspoon cumin seeds ½ teaspoon fennel seeds Hing 1 dried red chili, broken A few curry leaves Combine : Lower the flame and pour in the chutney. Stir gently, cover, and turn off the heat. Let it sit for a minute to absorb the flavors. Serve with dosa, idli, vada, or as a dip for snacks!  

 Chicken Machboos Recipe Introduction Chicken Machboos is a traditional Gulf dish, rich in warm spices and layered with deep flavors. This dish balances fragrant basmati rice, tender chicken, and a delicate blend of spices, enhanced with saffron and orange blossom water. A true feast for the senses, this recipe will transport you to the heart of Middle Eastern cuisine with its bold yet harmonious flavors. Ingredients For the Chicken: 800-900g whole chicken, cut in half 2-3 tbsp olive oil 2-3 onions, finely chopped 1 bay leaf 1 dried lime (pricked with a fork) 2-3 cardamom pods 3-4 cloves 1 small piece cinnamon stick 4 cups boiling hot water 1 chicken stock cube (optional) Salt & pepper (to taste) ½ tsp turmeric 1 tsp garam masala 1 tsp paprika or chili powder For the Rice: 2 cups basmati rice (washed and soaked for 10-15 minutes) 1 tbsp ghee 1 tsp garam masala Saffron strands (grind and soak in orange blossom water) Salt (to taste) For Garnish: 3-4 tbsp co...

Areeka (Chapathi Date Dessert) A rich and wholesome dessert made with chapathi, dates, and banana, layered with cream and honey. Ingredients: Base: Cooked chapathi, dates, banana Cream Layer: Thick cream, honey  Garnish: Black seeds, nuts, corn flakes,condensed milk( optional) For Extra Richness: Ghee (while grinding chapathi & dates), to fry nuts Instructions: Prepare the Base – Grind chapathi with dates. Mash the bananas separately. Combine – Mix the chapathi-date blend with mashed banana. Layering: In a dish, add a layer of the mixture. Spread a layer of thick cream and drizzle honey. Repeat with another layer of the chapathi-banana mix, followed by cream and honey. Garnish –  corn flakes, black seeds, and nuts. Drizzle condensed milk on top ( optional) Serve & Enjoy! Tips: Adjust dates and honey based on sweetness preference. Fry the nuts in ghee for extra flavor. Store the chapathi-date mixture in the fridge and mix with banana b...

Meal Prep for Easier Cooking 1. Cook & Freeze Onions Chop onions in bulk using a chopper. Cook in corn oil (easier to separate when frozen). Cool, store in a ziplock bag, and freeze. Tip: Avoid oils like coconut, as they harden and make separation difficult. 2. Cook & Freeze Tomatoes Wash and roughly chop tomatoes. In a pan, heat oil and add tomatoes and few garlic (optional). Simmer on low heat for 30 minutes with the lid on. Cool, blend (optional), pour into ice cube trays, and freeze. Transfer frozen cubes to a ziplock bag and use as needed. 3. Green Chutney Paste Prepare  Green paste in bulk, pour into ice cube trays, and freeze. Store frozen cubes in a ziplock bag. Quick Defrost: Microwave for 30s or add a little hot water. Uses:   To make mint coriander dip , green pani for pani puri and cheats. Enhances curries, fillings, or marinades. 4. Tamarind-Dates Chutney Prepare in bulk, freeze in ice cube trays, and store in ziplock bags. ...

Mint Coriander Dip (Green Chutney) A refreshing and flavorful chutney, perfect as a dip or spread! For the Green Paste: Blend together: Fresh coriander leaves Fresh mint leaves (less than half the amount of coriander) Ginger Garlic Shallots Green chilli (adjust to taste) Lime juice Salt Jaggery (for a hint of sweetness) Ground cumin Chaat masala To Make the Dip: In a bowl, mix 3-4 tbsp yogurt with 1-2 tbsp of the blended green chutney . Add a pinch of ground pepper and mix well. For extra richness, stir in 1-2 tbsp mayonnaise . Serve as a dip with snacks, kebabs, or grilled dishes or as a spread in sandwiches and rolls. Add water and little tamarind- date chutney to make green pani for pani puris and chaats. Notes : Prepare  Green paste  in bulk, pour into ice cube trays, and freeze. Store frozen cubes in a ziplock bag. Quick Defrost:  Microwave for 30s or add a little hot water.

  Gajar Ka Halwa (Carrot Halwa) A rich and aromatic Indian dessert made with slow-cooked carrots, milk, and ghee. Ingredients 3 large red carrots, finely grated Ghee (as needed) Handful of nuts (cashews, almonds, or pistachios) Milk (enough to cover the carrots) Raw sugar (to taste) 1-2 tbsp brown sugar or jaggery (for extra flavor) ½ tsp crushed cardamom Few saffron strands 1-2 tbsp thick cream Instructions Fry the Nuts: Heat ghee in a heavy-bottom pan, fry the nuts until golden, and set aside. Cook the Carrots: Add more ghee if needed, then sauté the grated carrots until softened. Simmer in Milk: Pour in milk until it just covers the carrots. Bring to a boil, then reduce the heat and cook until the milk is nearly absorbed. Sweeten & Flavor: Add sugar, cardamom, and saffron strands. The mixture will loosen up—continue stirring and cooking until the liquid evaporates. Enrich with Cream: Stir in thick cream and cook until the mixture thickens and ghee st...

  Pazham Pori (Plantain Fritters) Crispy, golden plantain fritters—perfect with a cup of chai! Ingredients 2 ripe plantains, cut into strips ½ cup all-purpose flour 2 tbsp rice flour or gram flour ½ tsp salt 2 tsp raw sugar (optional) ½ tsp nigella seeds (black seeds) for flavor Pinch of turmeric (optional, for color) Pinch of baking soda (optional) 170-180 ml water (adjust to make a smooth batter) Oil for deep frying Instructions Prepare the Batter: In a bowl, mix flour, salt, sugar, turmeric, and nigella seeds. Add water gradually, stirring to form a smooth, lump-free batter. It should be thick enough to coat the plantain strips. Heat the Oil: Heat oil in a deep pan for frying. Coat & Fry: Dip plantain strips in the batter, ensuring even coating. Carefully drop them into the hot oil. Once the coating sets, turn the fritters and fry until crispy and golden brown on both sides. Drain & Serve: Remove and place in a mesh basket to drain excess oil. ...

  Simple Chocolate Brownies Rich, chewy, and easy to make—these brownies are perfect for any chocolate lover! Ingredients 100g unsalted butter, softened 1 cup raw sugar 2 eggs 1 tsp vanilla essence ½ cup all purpose brown flour ⅓ cup cocoa powder ¼ tsp baking powder ¼ tsp salt Chopped chocolate & nuts (optional) Instructions Cream butter and sugar until well combined. Add eggs and vanilla essence, mixing until smooth. Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture. Stir in chopped chocolate and nuts if using. Pour into a greased baking pan and bake in a preheated oven at 180°C for 30 minutes . Allow to cool before cutting into squares. Enjoy your homemade brownies!

  Dates and Lime Pickle A unique blend of sweet, tangy, and spicy flavors, this date and lime pickle is a delicious accompaniment to any meal. YouTube 🔗:  Ingredients 1 kg pitted dates 2-3 tbsp coconut oil / gingelly oil 1 tsp mustard seeds Few curry leaves 30g garlic, crushed 18g ginger, crushed 3 green chilies, finely chopped (adjust to taste) 2 tbsp Kashmiri chili powder (adjust for spice) 1 tsp turmeric powder ½ tsp hing (asafoetida) ½ tsp mustard seeds + ½ tsp fenugreek seeds, crushed ¼ cup raw sugar or jaggery (adjust as needed) ½ - ¾ cup white vinegar 2 cups boiling hot water Salt to taste 200g lime pickle (I used the Eastern brand) Instructions Heat coconut oil/ gingelly oil in a thick-bottomed pan. Add mustard seeds, curry leaves, crushed garlic, ginger, and chopped green chilies. Sauté for a few minutes. Lower the heat and add Kashmiri chili powder, turmeric, hing, and the crushed mustard-fenugreek mix. Add a little water to prevent burning and cook gently. ...

﷽ Creamy Chicken & Corn Soup Rich, comforting, and full of flavor, this creamy chicken and corn soup is perfect for cozy meals. Serve it with bread, croutons, or in a bread bowl for a satisfying treat. Ingredients: 1 cup cooked and shredded chicken 1½ cups corn (divided) 2 cups chicken stock (from cooking chicken) 1 cup milk 125 ml thick cream 2 tbsp flour 1 small onion, finely chopped 2 garlic pods, finely chopped 1 spring onion, whites and greens separated 1 tbsp butter or oil ½ chicken stock cube (optional) Salt and pepper, to taste Instructions: Prepare the base: Blend 1 cup corn with ½ cup chicken stock to a smooth paste. Mix in the remaining stock, milk, and stock cube (if using). Set aside. Sauté the aromatics: In a pan, heat butter or oil. Sauté the onion, garlic, and spring onion whites until fragrant. Cook the corn: Add the remaining ½ cup corn and cook for a few minutes. Combine the chicken: Stir in the shredded chicken and mix well. Thicken the sou...

 ﷽ Mini Vella Pola & Banana Milk A soft, steamed rice cake, Mini Vella Pola is a delightful treat, perfect for breakfast or a light snack. Paired with naturally sweet banana milk, it makes for a wholesome and comforting meal. Mini Vella Pola Ingredients: 1 cup raw rice ½ cup cooked rice 1 cup water 1 tsp yeast 2 tsp sugar 2 tsp urad dal Salt, to taste Method: Wash and soak the raw rice and urad dal in water for at least 5 hours. Blend the soaked rice, urad dal, cooked rice, yeast, sugar, and salt with water until smooth. Cover and let the batter ferment for 2–3 hours. Grease idli molds, pour in the batter, and steam cook for 12–15 minutes or until fully set. Banana Milk Ingredients: 1 ripe banana, mashed ½ cup coconut milk A pinch of salt Sweetener, if needed (dates, date syrup, honey, or sugar) A pinch of cardamom (optional) Method: Mash the banana until smooth. Stir in the coconut milk, salt, and sweetener (if needed). Add a pinch of cardamom f...

 ﷽ Idiyappam & Banana Milk – A Family Favorite This light and delicious meal is a much-loved favorite, especially for Iftar. Soft, steamed idiyappam pairs beautifully with creamy banana milk, making it a comforting and wholesome treat. Idiyappam (Rice Noodles) Ingredients: Idiyappam rice flour  Boiling hot water (enough to form a soft dough) Salt, to taste Oil, for greasing Method: In a bowl, mix the idiyappam rice flour with salt. Gradually add boiling water, stirring continuously until a soft, pliable dough forms.( Refer the instructions on the packet) Grease the idiyappam maker and steaming plates (idli plates work well) with oil. Fill the idiyappam maker with dough and press out thin noodles onto the greased plates. Steam for about 15 minutes or until fully cooked. Banana Milk Ingredients: 1 ripe banana, mashed A pinch of salt ½ cup coconut milk (or whole milk) Sweetener, if needed (dates, date syrup, or sugar) A pinch of cardamom (optional) ...

 ﷽ Chicken Mayo Sandwiches This creamy, flavorful chicken mayo filling makes for a quick and delicious sandwich, perfect for breakfast or a light meal. Ingredients: 1 cup cooked and shredded chicken Salt and black pepper, to taste 1 tbsp oil or butter 1 tsp ginger-garlic paste 1 small onion, thinly sliced 1 small carrot, grated 1 green chili, finely chopped (optional, for spice) 2–3 tbsp mayonnaise 1 tsp ketchup A few drops of hot sauce (optional) Chopped parsley, for freshness Method: In a pan, heat oil or butter and sauté the ginger-garlic paste. Add the sliced onions and cook until caramelized. Stir in the grated carrot and green chili (if using), mixing well. Add the shredded chicken and season with salt and pepper. Turn off the heat and add in the chopped parsley, mayonnaise, ketchup, and hot sauce. Mix until well combined. Spread the filling between slices of bread and enjoy fresh or toasted. Pro Tip: Prepare the chicken and veggies ahead of time for...

﷽  🥮Maamoul 🥮  Maamoul is a traditional Middle Eastern cookie filled with dates, nuts, or figs. Buttery and soft, it has a delicate flavor and is often enjoyed during special occasions. This is a very simple and delicious version of Maamoul. Recipe Ingredients For the dough 1¼cups all-purpose flour Pinch of salt 🧂 100g unsalted butter, melted 🧈 1-2 tsp orange blossom water (for fragrance)  ¼ cup condensed milk (or milk if you prefer a lighter texture) For the Filling:  ½ cup pitted dates, tightly packed 1 tsp ghee (clarified butter) A few strands of saffron, soaked in a mix of rose water and orange blossom water  ¼ cup mixed crushed nuts (almonds, pistachios, cashews, or a blend of your choice) Instructions: For the Dough: Combine Dry Ingredients : In a bowl, mix together the flour and a pinch of salt. Incorporate Wet Ingredients: Add the melted butter, condensed milk, and orange blossom water. Stir until a dough begins to form.  Rest the Dough : Cover...

 ﷽ Crispy & Fluffy Medu Vada Medu Vada is a classic South Indian delicacy—crispy on the outside, soft and airy inside, and bursting with flavor from fresh herbs and spices. Perfectly paired with coconut chutney and Sambar , this deep-fried delight is a must-try! Ingredients 2 cups urad dal (preferably whole, peeled) 1 small onion or shallots, finely chopped 1 sprig curry leaves, chopped 1-inch ginger, finely chopped 1 green chili, finely chopped (optional) Salt, to taste ½ tsp whole peppercorns ½ tsp cumin seeds ½ tsp fennel seeds 2 tbsp rice flour 2 tbsp water or ice cubes (for grinding) Oil, for deep frying Preparation 1. Soak & Grind the Dal Rinse and soak urad dal in water for at least 4 hours or overnight . Drain and grind it to a smooth, fluffy batter with minimal water (use ice cubes for a lighter texture). Check readiness: drop a small portion into water—if it floats, the batter is perfect. 2. Add Flavors Transfer the batter to a bowl. In...

﷽ ☕ Instant Tea Mix ☕ A fragrant and convenient blend for a quick and flavorful cup of tea.   Ingredients - ½ cup strong tea leaves (for extra bold flavor or milk tea)   - ¾ cup raw sugar   - 1 ½ cups milk powder   - A pinch of salt   Optional Flavor Enhancements (For Karak Tea) - Dried ginger or ginger powder   - 8 green cardamom pods   - 2 cloves   - 1 small cinnamon stick   - A few saffron strands   - Dried rose petals   Instructions 1. Blend & Store : Add all the ingredients to a grinder, grind them into a fine powder. Sift the tea mix and store in an airtight container.   2. To prepare  : Add 1 ½ tablespoons of the tea mix to 130–150 ml of hot water. Stir well and enjoy!   This instant tea mix delivers a rich, aromatic cup in seconds—perfect for busy mornings or a cozy tea break.  

  --- Rice, Chicken Strips, Curry & Salad This dish is a delightful twist on the classic Japanese katsu curry, combining crispy chicken strips with a rich, spiced curry sauce. Instead of traditional katsu chicken, tender chicken strips take center stage, paired with fragrant basmati rice cooked in ghee, lime juice, and garam masala—I personally prefer the fragrant richness of kaima rice. A crisp, flavorful salad rounds out the meal, making it a well-balanced and satisfying dish.   Curry Recipe   Ingredients - Oil   - 1 onion, chopped   - 2-3 garlic cloves, crushed   - 1 potato, diced   - 1 carrot, diced   - 1 apple, chopped   - Salt, paprika, and pepper (to taste)   - 1-2 cups chicken stock (or make with 1 stock cube + water)   - Garam masala   - Meat masala   Method: Heat oil in a pan and sauté the onion and garlic until fragrant.    Add the po...