Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

Saturday, 14 July 2018

Raspberry and White Chocolate Muffins


2 cups plain flour
1 tbsp baking powder
1/2 cup caster sugar
85 gm butter, chilled and grated
1 large egg, beaten
175 ml milk
150 gm raspberries
140 gm white chocolate chips

  1. Preheat the oven to 200 degree celcius. Place 12 paper cases in a muffin tin.
  2. Sift together the plain flour and baking powder into a large bowl and stir in the caster sugar.
  3. Add the butter and stir with a fork to coat in the flour mixture.
  4. In a bowl, lightly beat the egg and then beat in the milk.
  5. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients.
  6. Stir gently until just combined, do not over-mix.
  7. Fold in the raspberries and half of the chocolate chips.
  8. Divide the mixture evenly between the paper cases and scatter over the remaining chocolate chips.
  9. Bake in the preheated oven for 20-25 minutes, or until risen, golden and just firm to the touch.
  10. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely and then serve...

Friday, 13 July 2018

Watermelon Kulukki Sarbath


2 cups watermelon, chopped
2 cardamoms
small piece ginger
1/4 cup / 3-4 tbsp sugar
1 tbsp lemon juice
small piece of 1 green chilly
2 tsp basil seeds
ice cubes

  1. Soak the basil seeds in 1/4 cup of water for 10-15 minutes.
  2. In a saucepan, bring 1/4 cup water and 1/4 sugar to a boil over medium heat until sugar dissolves,  about 5 minutes. Remove from the flame and let it cool.
  3.  Add chopped watermelon, cardamoms and ginger into a blender and blend well until smooth.
  4. In a shaker / bottle with lid, add 3-4 tbsp of the prepared sugar syrup, lemon juice, green chilly, basil seeds, ice cubes and watermelon juice. 
  5. Close it with lid and shake well for 30 seconds or a minute. Pour into the serving glasses and serve immediately...

Thursday, 12 July 2018

Chicken Malai Kebab


1 kg boneless chicken pieces
2 tsp ginger paste
2 tsp garlic paste
2 tbsp lemon juice
1/2 cup curd
2 tbsp cashew nut paste
2 tbsp cheese, grated
3 tsp white pepper powder
6 green chillies, ground to paste
3 tsp fresh cream
4 tsp olive oil
a pinch of cardamom powder
salt to taste
oil as required

  1. In a bowl, combine ginger paste, garlic paste, lemon juice and salt and marinate the cleaned chicken pieces and keep it aside for half an hour.
  2. Then grill the marinated chicken on a hot tawa and keep it aside.
  3. In another bowl, add the curd, cashew nut paste, cheese grated, white pepper powder, green chilly paste, fresh cream, olive oil, cardamom powder and salt and mix well to a paste.
  4. Add the grilled chicken pieces into this paste and toss well to coat evenly.
  5. Heat oil in a pan/ tawa and put in the marinated chicken pieces and saute till the chicken gets cooked and brown.

Tuesday, 10 July 2018

Cucumber Chutney

                The theme chosen for this month's Muslim Food Blogger's Challenge is " Cooking with ingredient - Cucumber " in which cucumber is used as one of the main ingredient. Cucumber is my kids favourite vegetable and they usually take it to school as their snack. Some of the cucumber recipes I have posted include Cucumber Juice, Cucumber Pachadi, Cucumber Kalthappam, Cucumber Dosa,  Popsicles ( Cucumber Popsicle, Cucumber- Strawberry Popsicles,
Cucumber-Watermelon Popsicles) and in some salads and raita....


1 medium cucumber / kakkirikka
1/2 cup grated coconut
2-3 green chillies
1 garlic clove
2 tbsp coriander leaves
1 tbsp roasted gram /pottukadala
1/2 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste

  1. Peel and cut the cucumber into pieces.
  2. In a blender, add the cucumber, roasted gram, grated coconut, green chillies, garlic, coriander leaves and salt and grind together to a smooth paste. Add water if required and transfer it into a serving bowl.
  3. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry in that oil.
  4. Pour the seasoning over the chutney,mix well and serve with idli/ dosa.....
Recipe adapted from here...

Monday, 9 July 2018

Oats - Rava Idli


1/2 cup rava/ semolina
1 cup oats ( rolled oats)
1 medium carrot, grated
1 green chilly, seeds removed and finely chopped
1 tbsp curry leaves, finely chopped
1 cup yogurt/ curd
1 tsp mustard seeds
1 tsp urad dal
salt to taste
1/4 tsp eno/ fruit salt
water as required
2 tsp oil

  1. In a pan, dry roast the rava till golden and keep it aside. 
  2. Then dry roast the oats in the same pan for 2 minutes till crisp and blend to a coarse powder like rava.
  3. Heat oil in a pan and splutter mustard seeds and fry the urad dal.
  4. Add the grated carrot, chopped curry leaves and green chillies and saute for 2 minutes.
  5. In a large mixing bowl, add the roasted rava, oats, sauteed carrot mixture and salt and mix well.
  6. Then add the yogurt and mix well. Add in the required water and mix well till you get idli batter consistency. Keep it aside for 10 minutes.
  7. Add the eno to the batter just before preparing the idli and mix well.
  8. Grease the idli moulds with little oil  and pour the idli batter in the moulds.( Here I used triangle shaped idli moulds).

     9. Place them in the steamer, close with a tight lid and steam cook on medium flame for about 15 minutes or until idlis get cooked well.
     10.Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with chutney.....
Related Posts Plugin for WordPress, Blogger...