Triple Method Cooking Recipes

  This Steamed Besan Ladoo Cake offers a delightful reinterpretation of the beloved Indian sweet. The steaming process yields an incredibly soft, moist, and almost melt-in-your-mouth crumb, a departure from the denser, crumbly traditional ladoo. It carries the warm, nutty aroma of roasted besan, subtly enhanced by fragrant cardamom. Each bite is a sweet embrace, with the natural richness of the besan flour complemented by the sugar. The optional garnish of toasted nuts or saffron threads adds a touch of textural contrast and an elevated, festive essence, making it a sophisticated yet comforting treat. Ingredients 1 cup (100g) Besan (Gram Flour) 21 cup (115g) Ghee (clarified butter), melted 43 cup (150g) Powdered sugar (or to taste) 21 tsp Cardamom powder Pinch of Saffron strands (optional, soaked in 1 tbsp warm milk) 2 tbsp Milk (if needed for consistency) A handful of chopped nuts (almonds, pistachios) for garnish (optional) Greasing: A little extra ghee for the moulds Equipment ...

    Kue Putu Bambu (Steamed Rice and Coconut Cylinders), a traditional Indonesian and Malaysian sweet snack. 1 It is typically steamed in bamboo tubes, which is replicated here using other cylindrical moulds suitable for a steam oven. 2 Ingredients For the Rice Cake (Putu): 200g Rice flour (not glutinous rice flour) 120ml Water (or as needed) tsp Salt 2-3 Pandan leaves (optional, for flavour/colour) Green food colouring (optional, to enhance colour) 100g Palm sugar (Gula Merah/Melaka), finely shaved or chopped For the Topping (Kelapa Parut): 150g Freshly grated white coconut (avoid dry, desiccated coconut) tsp Salt 1 small piece of Pandan leaf, knotted (optional) Equipment Steam Oven Small cylindrical moulds (e.g., small, sturdy metal tubes, or purpose-made Putu moulds. Traditionally, bamboo tubes are used.) Fine-mesh sieve or sifter Steaming tray or wire rack for the steam oven Method & Instructions 1. Prepare the Topping Mix the grated coconut with   tsp salt. If u...

  Crispy Kimchi Pancakes , perfectly crafted in the air fryer! Imagine savoury, spicy kimchi bits suspended in a light, airy batter, kissed by the hot circulating air to create an unbelievably crispy exterior while maintaining a tender, flavourful interior. These small pancakes are ideal for an appetiser, a quick lunch, or a unique side dish, offering a delightful crunch and a fiery kick in every bite. Forget the greasy pan-frying; the air fryer elevates these savoury delights to new heights of crisp perfection without the excess oil. Ingredients: 1 cup all-purpose flour 21 cup cold water 41 cup kimchi liquid (from the jar) 1 cup finely chopped kimchi, squeezed of excess liquid 41 cup chopped green onions 1 tablespoon sesame oil 21 teaspoon salt Oil spray for air fryer Method: Combine flour, cold water, kimchi liquid, and salt in a medium bowl. Whisk until just combined—a few lumps are okay. Fold in the chopped kimchi and green onions. Preheat your air fryer to 375 ∘ F (190 ∘ C)...