The Art of Flavor

  Ingredients: 1 packet of soy meat 1 leek stalk (chopped) 2 tomatoes (chopped) 2 capsicums/banana peppers (chopped) 2 large onions (chopped) 1 tbsp chili flakes 1 tsp black pepper 2 tbsp soy sauce 2 tbsp tomato sauce ½ tsp cornflour 2 tbsp fried ginger & garlic 2 pieces each of fried pandan leaves & curry leaves Instructions: Soak the soy meat in salted hot water until softened. Squeeze out excess water. Deep-fry the soy meat until golden brown and crispy. In a separate pan, heat a little oil and sauté the fried pandan leaves, curry leaves, ginger, and garlic. Add black pepper and chili flakes, then mix well. Stir in soy sauce and tomato sauce. Dissolve the cornflour in ¼ cup of water and add to the mixture. When the mixture thickens slightly, add the fried soy meat and mix well. Finally, add onions, leeks, banana peppers, and tomatoes. Toss everything together. Taste and adjust salt if necessary. Enjoy your Soy Meat Devil! 🔥

  Ingredients: 3-4 boiled eggs 1 cup chickpea flour (gram flour) 1 tbsp rice flour 1 tbsp all-purpose flour 1 tsp chili powder ¼ tsp black pepper powder ¼ tsp turmeric powder A pinch of asafoetida ¼ tsp cumin powder 1 tbsp grated ginger and garlic A pinch of baking soda Salt to taste Water as needed Oil for deep frying Instructions: Hard-boil the eggs, peel them, and cut them in half. Set aside. In a bowl, mix chickpea flour, rice flour, all-purpose flour, chili powder, black pepper powder, turmeric, asafoetida, cumin powder, grated ginger and garlic, baking soda, and salt. Gradually add water and mix well to form a thick batter. Dip each egg half into the batter, ensuring it's well coated. Heat oil in a deep pan and fry the coated eggs on medium heat until golden brown and crispy. Serve hot with mint chutney or tomato sauce.

  Ingredients: 3 ripe guavas ½ cup sugar 1 cup chilled milk 5-6 cashew nuts 3 ice cubes Chopped almonds for garnish Grated guava for garnish Instructions: Cut the guavas into small pieces. In a blender, add guava pieces, sugar, and ½ cup of milk. Blend well until smooth. Strain the mixture to remove the seeds. Pour the strained juice back into the blender and add cashew nuts and the remaining milk. Add ice cubes and blend again until smooth and creamy. Pour into a glass and garnish with chopped almonds and grated guava. Serve chilled and enjoy!

  Ingredients: 1 packet of soya meat 4 pieces of goraka (Malabar tamarind) 2 tbsp black pepper powder 1 tbsp chopped ginger and garlic A few curry leaves and pandan leaves 3 dried chilies 3 cloves ½ tsp chili powder Salt to taste Instructions: Soak the goraka in water and grind it into a paste. In a separate bowl, mix the goraka paste with black pepper powder, ginger, garlic, curry leaves, pandan leaves, dried chilies, cloves, chili powder, and salt. Boil the soya meat, then squeeze out excess water. Mix the soya meat with the prepared spice paste. Take a clay pot, place a banana leaf at the bottom, and add the soya mixture on top. Add ½ cup of water and rinse the remaining spice paste into the pot. Cover the pot with a lid and cook on low heat until the flavors absorb well. Serve warm with rice!

  Ingredients: 1 cup boiled green peas 1 tsp cumin seeds A little oil 1 tsp chopped ginger 1 chopped green chili Salt and black pepper to taste 1 tsp chili flakes Juice of half a lime A small amount of chopped coriander leaves Instructions: Heat a pan and add a little oil. Add cumin seeds and let them sizzle. Add chopped ginger and green chili, then sauté until fragrant. Add the boiled green peas, followed by salt, black pepper, and chili flakes. Mix well. Stir-fry for about 5 minutes, then add lime juice and chopped coriander leaves. Mix well and remove from heat. Serve hot and enjoy!

  Ingredients: 250g desiccated coconut 300g white sugar 100ml water 30g butter 1 tbsp milk powder 1 tsp vanilla essence A pinch of salt Food coloring of your choice Instructions: First, grind the desiccated coconut finely using a grinder. Add sugar to the grinder and blend together (this helps the sugar dissolve faster). Prepare a tray by greasing it with butter and set it aside. Also, grease a knife with butter for later use. In a non-stick pan, add sugar and water. Cook on low heat, stirring continuously, until the sugar completely dissolves and starts bubbling. Once the sugar syrup starts to bubble, add the ground coconut mixture and stir well. Mix in the vanilla essence, milk powder, and a pinch of salt. Stir continuously. As the mixture thickens, add the butter and keep stirring. If using food coloring, add it at this stage and mix thoroughly. Continue stirring until the mixture thickens and forms a single mass when stirred (this takes about 30-40 minutes)...