Recipes

Yields: 4 pizzas (approx. 280g dough balls) Prep time: Approx. 20-26 hours (including poolish and dough resting) I. Poolish (Pre-ferment) - Start 16-24 hours before making dough Ingredients: 200g Water 5g Honey 5g Yeast (Active Dry Yeast) 200g “00” Flour Instructions: Weigh 200g of water into a container. Add 5g of honey and 5g of yeast to the water. Mix well to dissolve the yeast and honey. Add 200g of “00” flour. Mix until just combined (this is a 100% hydration starter). Let it sit covered for 15 minutes at room temperature. Seal the container tightly. Let it rest for 1 hour at room temperature. Place the sealed container in the refrigerator for 16 to 24 hours. (Do not exceed 24 hours, or it may become too acidic). II. Main Dough ...

Mainly for Masala dosa. Ingredients: Peanuts - 2 cups Urad dal - tbs Chana dal - tbs Cumin - 1 tsp Asafoetida - a pinch Garlic - 3 cloves Green chillies - 6 Curry leaves - few Salt - as per taste Oil - 2 tsp Instructions: Heat oil in a pan. Add cumin, urad dal, chana dal and asafoetida. Fry until the dals turn golden brown. Add garlic, green chillies and curry leaves and fry for a few seconds. Add the peanuts and salt and mix. Fry for few more minutes until the peanuts are cooked. Turn off the heat and cool the mixture. Grind the cooled mixture in a mixer to a coarse paste. Serve with masala dosa.

💡 Its all in the broth. Maintaining broth temperature after serving is the key. Heat the bowls, keep everything as hot as possible. Make sure you have enough broth for everyone. Less broth = Failed dish If you are topping with soy marinated soft boiled eggs, start with this as it takes the most time to prep. Soy marinated soft boiled eggs: Ingredients: Eggs, Soy sauce Bring water to boil Add large eggs and keep the heat for 7 minutes 30 seconds In the meanwhile prepare ice bath Transfer cooked eggs into ice bath to stop them from cooking Peel the eggs and add them to soy sauce in a ziplock bag and let it rest until we use it in ramen assembly. Soy marinated Tofu: ...

This is a recipe for instant pot. Similar for pressure cooker too, but once rice is added, you need to put the lid and get 3-4 whistles Pre soak rice in water. 💡 No need to measure water, just enough to submerge the rice. I observed soaking makes a difference in the final product. Put the Instant pot in sauté mode. Add some oil. Wait for the oil to heat up. Add ghee if you are feeling dirty. Add bay leaf, cloves, cinnamon, pepper and star anise. 💡 crush the pepper and cloves for better aroma. ...

Get a typical cereal bowl Put maggi in it Put maggi masala on top Pour water on masala until the water line is in line with maggi surface. This will give medium consistency (soupy + dry) Below the maggi surface - Dried consistency Above the maggi surface - Soupy consistency Adjust the levels as all bowls and microwaves are not the same Put it in microwave and set the timer on default mode for 2 minutes ...

Brew Guide Preheat water. Not too hot. Ideally a minute in a medium powered microwave. 💡 Preheating water will make the steaming process faster. This will make sure the coffee grounds are not spending too much time on the stove and reduces the probability of them getting burnt. The aluminum pot can get quite hot. Fill the chamber with coffee grounds. Fill it full and tap it on the side to spread the grounds evenly. DO NOT TAMP. 💡 Tamping will make it difficult for water to push through the grounds. As there is no machine pressure in Moka pot, the pressure comes from water getting to too high of a temperature which may burn the coffee grounds. Also, make sure the coffee grounds are consistent (no big blobs) so that water flows uniformly throughout. ...