Daddy’s Kitchen

17/06/2026

1. Egg Fried Rice
Ingredients
3 cups cooked rice (preferably chilled)
2 eggs
1 carrot, finely diced
½ cup peas
2 spring onions, chopped
1 tbsp soy sauce
2 garlic cloves, minced
2 tbsp oil
Salt and pepper to taste
Method
Heat oil in a wok or pan.
Scramble the eggs and set aside.
Add garlic and sauté for 30 seconds.
Add carrots and peas; stir-fry for 2–3 minutes.
Add rice and mix well.
Stir in soy sauce, salt, and pepper.
Add scrambled eggs and spring onions.
Toss everything together and serve hot.
2. Soya Chaap
Ingredients
250 g soya chaap
½ cup curd (yogurt)
1 tbsp ginger-garlic paste
1 onion, chopped
2 tomatoes, pureed
½ tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
2 tbsp cream
2 tbsp oil
Salt to taste
Method
Marinate the chaap with curd, ginger-garlic paste, and spices for 30 minutes.
Grill or lightly fry until golden.
Heat oil in a pan and sauté onions.
Add tomato puree and cook until oil separates.
Add spices and mix well.
Stir in cream and a little water.
Add grilled chaap and simmer for 10 minutes.
Serve hot with naan or roti.
3. Masala Dosa
Ingredients
For Dosa Batter
2 cups rice
½ cup urad dal
For Potato Filling
3 potatoes, boiled and mashed
1 onion, sliced
1 tsp mustard seeds
Curry leaves
1 green chili
Salt
1 tbsp oil
Method
Soak rice and urad dal separately for 6 hours.
Grind and ferment overnight.
Prepare filling by tempering mustard seeds, curry leaves, onion, and chili.
Add mashed potatoes and salt.
Spread batter on a hot tawa into a thin circle.
Drizzle oil and cook until crisp.
Place potato filling in the center and fold.
Serve with chutney and sambar.
4. Mango Sticky Rice
Ingredients
1 cup sticky rice
2 ripe mangoes
1 cup coconut milk
3 tbsp sugar
Pinch of salt
Sesame seeds for garnish
Method
Soak sticky rice for 4 hours and steam until cooked.
Heat coconut milk with sugar and salt.
Mix half the coconut sauce into the cooked rice.
Let it rest for 15 minutes.
Slice the mangoes.
Serve rice topped with remaining coconut sauce and mango slices.
Garnish with sesame seeds.
5. Medu Vada
Ingredients
1 cup urad dal
1 tsp ginger, chopped
1 green chili, chopped
Curry leaves, chopped
Salt
Oil for frying
Method
Soak urad dal for 4–5 hours.
Grind into a thick smooth batter.
Mix in ginger, chili, curry leaves, and salt.
Wet your hands and shape the batter into doughnut-shaped vadas.
Deep-fry until golden brown and crisp.
Serve with coconut chutney and sambar.
6. Lemon Rice
Ingredients
3 cups cooked rice
2 tbsp lemon juice
1 tsp mustard seeds
Curry leaves
2 tbsp peanuts
¼ tsp turmeric
2 tbsp oil
Salt to taste
Method
Heat oil in a pan.
Add mustard seeds and allow them to splutter.
Add peanuts and curry leaves.
Stir in turmeric and salt.
Add cooked rice and mix gently.
Pour in lemon juice and toss well.
Serve warm.
7. BBQ Shrimp Skewers
Ingredients
500 g shrimp, cleaned
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp lemon juice
½ tsp chili flakes
Salt and pepper
Method
Mix olive oil, garlic, lemon juice, chili flakes, salt, and pepper.
Marinate shrimp for 20–30 minutes.
Thread shrimp onto skewers.
Grill for 2–3 minutes per side until pink and lightly charred.
Serve with lemon wedges.

17/06/2026

17/06/2026

Ragi Dosa
Ingredients
1 cup ragi flour
½ cup rice flour
¼ cup curd
Water as needed
Salt to taste
Cooking Instructions
Mix ragi flour, rice flour, curd, and salt.
Add water to make a thin batter.
Rest for 15–20 minutes.
Pour batter on a hot tawa and spread thinly.
Drizzle a little oil around the edges.
Cook until crisp and golden.
Serve with chutney or sambar.
Ragi Porridge
Ingredients
½ cup ragi flour
2 cups milk
1 tbsp jaggery
¼ tsp cardamom powder
Mixed nuts
Cooking Instructions
Mix ragi flour with a little milk to avoid lumps.
Heat the remaining milk in a saucepan.
Add the ragi mixture and stir continuously.
Cook for 5–7 minutes until thick.
Add jaggery and cardamom powder.
Garnish with mixed nuts and serve warm.
Ragi Idli
Ingredients
1 cup ragi flour
1 cup idli batter
Salt to taste
Water as needed
Cooking Instructions
Mix ragi flour with idli batter.
Add salt and water if required.
Grease idli moulds lightly.
Pour batter into moulds.
Steam for 10–12 minutes.
Cool slightly and remove.
Serve with coconut chutney.
Ragi Roti
Ingredients
1 cup ragi flour
1 small onion, finely chopped
2 green chilies, chopped
2 tbsp coriander leaves
Salt to taste
Warm water as needed
Cooking Instructions
Combine ragi flour, onion, green chilies, coriander, and salt.
Add warm water and knead into a soft dough.
Divide into portions and flatten into rotis.
Cook on a hot tawa from both sides.
Apply a little ghee if desired.
Serve hot with curd or chutney.
Ragi Upma
Ingredients
1 cup ragi rava
1 onion, chopped
¼ cup green peas
½ tsp mustard seeds
Curry leaves
2 tbsp oil
Salt to taste
Cooking Instructions
Heat oil and add mustard seeds.
Add curry leaves and onion.
Sauté until onions become translucent.
Add peas and cook for 2 minutes.
Add water and salt.
Stir in ragi rava gradually.
Cook until the water is absorbed.
Serve hot.
Ragi Pancakes
Ingredients
1 cup ragi flour
1 mashed banana
½ cup milk
1 tbsp honey
¼ tsp cinnamon powder
Cooking Instructions
Mix ragi flour, banana, milk, honey, and cinnamon powder.
Whisk into a smooth batter.
Heat a non-stick pan.
Pour a small ladle of batter.
Cook until bubbles appear.
Flip and cook the other side.
Serve with fruits or honey.

16/06/2026

🍪 1. NANKHATAI (The Traditional Shortbread)
Ingredients:
- 1 cup all-purpose flour (125g)
- 1/2 cup besan/gram flour (60g)
- 1/2 cup ghee (110g)
- 1/2 cup powdered sugar (100g)
- 1/4 tsp baking soda
- 1/2 tsp cardamom powder
- Chopped pistachios for garnish
Method: Cream the ghee and powdered sugar together until fluffy. Sift in the flour, besan, baking soda, and cardamom powder. Mix gently to form a dough. Shape into small balls, press a few pistachios on top, and bake at 350°F (180°C) for about 12-15 minutes until slightly golden.

🍪 2. ATTA BISCUITS (Whole Wheat Goodness)
Ingredients:
- 1.5 cups whole wheat flour (180g)
- 1/2 cup ghee (110g)
- 1/2 cup sugar (100g)
- 2 tbsp milk (30ml)
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- Almond slivers for topping
Method: Whisk ghee and sugar until creamy. Incorporate the whole wheat flour, cardamom, and nutmeg. Add milk gradually to bind it into a stiff dough. Roll out and cut into squares. Press almond slivers on top and bake at 350°F (180°C) for 15-20 minutes until crisp.

🍪 3. AJWAIN COOKIES (Sweet & Savory Carom Biscuits)
Ingredients:
- 1.5 cups flour (180g)
- 1/2 cup butter (115g)
- 1/3 cup sugar (70g)
- 1 tsp carom seeds / ajwain
- 1/2 tsp salt
- 1/4 cup cold milk
- 1/2 tsp vanilla extract
Method: Cream the butter and sugar until light. Add the flour, ajwain seeds, and salt. Mix in the cold milk and vanilla extract to form a smooth dough. Roll into a log or flat sheet, cut into circles, and bake at 350°F (180°C) for 15 minutes until the edges are brown and the centers are firm.