CUISINE

Are you feeling bored? Don’t worry! You can get rid of your boredom with these recipes. These are few easy making recipes which can remove your boredom as well as make your taste buds happy! We got you the ingredients like and step-by-step process for your clear understanding. Now, get ready and enjoy with your family while making these recipes. - By Peram Srija Reddy

No bake Chocolate cake @101cookbooks Ingredients Butter, to grease pan 225 g 70% chocolate, well chopped 225 g heavy cream, cashew cream, or full-fat coconut milk 1/2 teaspoon allspice (optional) 2 teaspoons finely ground espresso (optional) 1/4 teaspoon fine grain salt Cocoa powder, to serve Optional other toppings: rose petals, cacao nibs

Instructions Prepare your Pan Lightly butter a 6-inch / 15cm spring form pan or equivalent. I typically use small loaf pans which are less common, but many small pans will work here (see main entry). Line with parchment paper and set aside. Make the Cake Barely melt the chocolate in a double boiler over gentle heat. In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is very warm / hot to the touch, remove from heat and stir in the salt. Pour the chocolate into the cream, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour the mixture into the prepared pan, cover with plastic wrap, and refrigerate until chilled throughout, a few hours, or overnight.

Dalgona Coffee @Ankit Prasad

Ingredients Instant Coffee Water Chilled milk Sugar A whisk Ice A glass A bowl

Instructions Take 2 tablespoons of Instant Coffee, put in a bowl. Take 2 tablespoons sugar, add to bowl. Take 3 tablespoons hot water, add to bowl. Take a whisk - mechanised or hand-whisk - and whisk the mix. (Will require some amount of effort by hand, but you’ll find your technique improving as you go along). Slowly, you’ll find the colour and consistency changing to a creamy light brown. Add a few ice cubes to a clear glass. Pour chilled milk till about 2/3rds full. Top the milk with a few spoonfuls of your whipped Dalgona coffee cream. Make it look pretty, and voila, your Dalgona Coffee is ready!

Papdi Chaat @thespruceeats

Ingredients For the Papdi Dough 1 cup all-purpose flour 4 tablespoons ghee 1 teaspoon onion seeds 1 tsp Kosher salt Water Vegetable oil, canola, or sunflower oil, to deep fry For the Toppings 5 large potatoes 1 15 oz can chickpeas, drained and rinsed Kosher salt, to taste

For Assembly and Serving 2 cups fresh yogurt, whisked until smooth 2 red onions, finely chopped 2 large tomatoes, finely chopped 1 cup tamarind chutney 1 cup mint-coriander chutney 2 cups fine sev or gram flour 2 teaspoons red chili powder 2 tablespoons cumin seeds, gently roasted and ground 3 teaspoons powdered black rock salt

Garnish 1/4 cup fresh coriander leaves, finely chopped Instructions Make the Papdi Dough Gather the dough ingredients. Mix the flour, ghee, onion seeds, and salt. Add water, a spoonful at a time, and knead to get a firm, smooth dough. Cover dough with a damp cloth, and allow it to rest for 20 minutes. After the dough has rested, divide it into equalsized balls. Roll the dough balls between your palms until smooth. Lightly flour a clean rolling surface and press one ball flat. Roll the dough balls out into a 1/4-inch thick circle using a rolling pin. Use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep them on a lightly floured tray or plate for later frying (they will become the papdis). Repeat until all the dough is used up. Heat oil for deep frying in a deep pan on a medium flame. When it is hot, add the papdis a few at a time, and fry till they are crisp and pale golden. Drain and keep the cooked dough on paper towels. Repeat until all papdis are made. They can be stored for a few weeks if kept in an airtight container. Prepare the Toppings Gather the ingredients. Wash, peel, and dice

the potatoes. In a medium-sized pot, add the potatoes and enough water to just cover the potatoes. Boil until fork tender. Drain and set aside. Place drained chickpeas into a small bowl. Using a fork or a masher, mash the chickpeas together with a dash of salt to a coarse texture.

Assemble and Serve To serve, set up all ingredients—papdis, toppings, and chutneys—within easy reach. Dip 5 to 6 papdis per person into the yogurt. Then arrange on a plate. Put a little potato, chickpeas, onion, and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of tamarind chutney and mint-coriander chutney on each papdi. Sprinkle a handful of sev all over the papdis on the plate. Then sprinkle red chili powder, cumin powder, black rock salt, and garnish with chopped coriander leaves. Serve immediately.

Churros @allrecipes

Ingredients 1 cup water 2 ½ tablespoons white sugar ½ teaspoon salt 2 tablespoons vegetable oil 1 cup all-purpose flour 2 quarts oil for frying ½ cup white sugar, or to taste 1 teaspoon ground cinnamon

Instructions In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in deepfryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Macarons @tasty.co

Ingredients MACARONS 1 ¾ cups powdered sugar(210 g) 1 cup almond flour(95 g), finely ground 1 teaspoon salt, divided 3 egg whites, at room temperature ¼ cup granulated sugar(50 g) ½ teaspoon vanilla extract 2 drops pink gel food coloring

VANILLA BUTTERCREAM 1 cup unsalted butter(230 g), 2 sticks, at room temperature 3 cups powdered sugar(360 g) 1 teaspoon vanilla extract 3 tablespoons heavy cream Instructions Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a finemesh sieve into a large bowl. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined. Add about of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons

and you can make a figure 8 while holding the spatula up.

Transfer the macaron batter into a piping bag fitted with a round tip.Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. Preheat the oven to 300˚F (150˚C). Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated.

Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached. Transfer the buttercream to a piping bag fitted with a round tip. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream. Place in an airtight container for 24 hours to “bloom”. Enjoy!

Smiley Potato @yummytummyaarthi Ingredients Potato – 1 large boiled Cheese – 2 tblspn grated (I used parmesan, you can use any) Salt to taste Chilli powder / Pepper powder – 1/2 tsp Oregano – 1/2 tsp (optional) Cornflour / Cornstarch – 2 to 3 tblspn or more as needed Oil for Deep frying

Instructions Take boiled potatoes and grate them. Now take them in a bowl along with all the other ingredients except cornflour and oil. Mix this really well. Now add in cornflour and mix well. Shape it into dough. Put this dough in fridge and let it rest and chill for 1 hour. Now divide the dough into equal portions. Shape each portion into a smooth ball.

Take a ball, flatten it out. Now use a straw to make two eyes and a spoon to make smile. Heat oil for deep frying. Drop the smiles in hot oil and fry till it is crispy. Drain in paper towel. Serve with ketchup.

Mini Cheesecake @lifeloveandsugar

Ingredients CRUST 1 cup (134g) vanilla wafer cookie crumbs (or graham cracker crumbs) 2 tbsp (26g) sugar 4 tbsp (56g) butter, melted

FILLING 12 ounces (339g) cream cheese, room temperature 1/2 cup (104g) sugar 2 tbsp (16g) flour 1/2 cup (115g) sour cream 1 1/2 tsp vanilla extract 2 large eggs TOPPING 1/2 cup (120ml) heavy whipping cream, cold 5 tbsp (36g) powdered sugar 1/2 tsp vanilla extract Fresh fruit

Instructions Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add the sour cream and vanilla extract. Beat on low speed until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Divide the filling between the cheesecake cups until the cups are mostly full. Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

Fried Apple Pies @dinneratthezoo

Ingredients 17.3 ounce box puff pastry sheets thawed 3 cups Granny Smith apples peeled, cored and diced 6 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves 2 tablespoons butter 1 tablespoon cornstarch 1/2 cup granulated sugar 1 tablespoon cinnamon Caramel sauce for serving optional Oil for frying

Instructions Cut each sheet of puff pastry into 4 pieces. Place on a sheet pan lined with parchment paper. Place the apples, brown sugar, 1/2 teaspoon cinnamon, nutmeg and cloves in a pan over medium heat. Bring to a simmer. Cook for 6-8 minutes or until apples are tender. Stir in the butter. Whisk the cornstarch with 2 tablespoons of cold water and add to the apple mixture. Cook for 2-3 minutes or until apple filling has thickened.

Spoon approximately 2 tablespoons of the apple mixture onto one side of each piece of puff pastry. Brush the edges with water and fold over to make a rectangle. Crimp the edges of each puff pastry rectangle with a fork. Chill the pies for 20 minutes in the freezer. Heat 3 inches of oil to 350 degrees F. Cook 2-3 pies at a time, for 5-6 minutes or until golden brown and pastry is cooked through.

In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle the cinnamon sugar all over each pie as it comes out of the oil. Repeat the frying and cinnamon sugar sprinkling process with all of the remaining pies. Serve immediately, with caramel sauce if desired.

Pancakes @thekitchn Ingredients 1 cup milk 1 large egg 2 tablespoons vegetable oil, plus more for cooking 1 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt Powdered sugar or maple syrup, for serving Instructions Combine the ingredients in a wide-mouth jar. Place the milk, egg, and oil in a quart jar first. Add the flour, sugar, baking powder, and salt. Seal the jar tightly and shake to combine. Seal the jar and shake the jar vigorously for at least 2 minutes. Don’t stress about any small lumps in the batter.

Set the batter aside while you heat a pan. Set the batter side for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat. Fry 3 pancakes for 2 to 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time.

Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip and cook for another 2 to 3 minutes. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using the remaining oil and cooking the remaining batter.