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Monday, 27 March 2017

Mango Puttu


1 1/2 cup puttu podi
1/2-3/4 cup grated coconut
1 cup / 1 ripe mango, chopped
1 tsp sugar
salt to taste
water as required

  1. Peel and chop mango into small cubes and mix this with 2 tbsp of grated coconut and 1 tsp of sugar and keep it aside.
  2. Mix little salt in water and add this water little by little to the puttu podi till it becomes wet/ moist and mix thoroughly without any lumps.
  3. To prepare puttu, take a puttu maker ( I used chiratta puttu maker) and layer it with 1 tbsp grated coconut first, then 1- 1 1/2 tbsp mango mix and then add the puttu podi .
  4. Top it with another layer of mango mix and some grated coconut.
  5. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  6. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. Remove it to a plate and serve hot...

Sunday, 26 March 2017

Mushroom and Potato Curry / Koon Urulakizhangu Curry


200 gm mushrooms
3 medium potatoes
1 small onion, chopped
1 big piece ginger, crushed
2 green chillies, chopped
1 sprig curry leaves
1 tomato, chopped
3/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp kashmiri chilli powder
1 1/2 garam masala
1/2-3/4 tsp cumin powder
1 tsp mustard seeds
2 cups thick coconut milk
salt to taste
2 tbsp oil

  1. Cut mushrooms into pieces and keep it aside. Chop potatoes into small cubes.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add sliced onion, crushed ginger, green chillies and curry leaves and saute well.
  4. Reduce the flame and add turmeric powder and mix well.
  5. Add coriander powder and chilli powder and saute for 2 minutes.
  6. Add chopped tomato and salt and mix well. 
  7. Then add chopped potatoes, mix well and cook it covered on medium flame for about 5 minutes.
  8. Add chopped mushrooms and coconut milk and mix well. Turn the flame to high and add 1 tsp garam masala and cumin powder and mix well.
  9. Adjust the salt and then cook covered till the potatoes and mushrooms are cooked and the gravy thickens. 
  10. Add the remaining garam masala, stir well and switch off the flame. Serve hot...

Saturday, 25 March 2017

Twix Cake


For Vanilla Loaf:

3/4 cup all purpose flour
1 tsp baking powder
a pinch of salt
55 gm unsalted butter, at room temperature
1/2 cup sugar
1 egg
1/4 cup milk
1/2 tsp vanilla essence

For Caramel Sauce:

150 gm / 3/4 cup sugar
75 gm unsalted butter
1/4 cup + 2 tbsp fresh cream
1/4 tsp salt

500 gm milk compound/ milk chocolate


For Vanilla Loaf:
  1. Preheat oven to 170 degree celcius. Butter a 9 by 3 inch loaf pan and line it with baking paper.
  2. Sift together all purpose flour, baking powder and salt in a bowl and keep it aside.
  3. In a bowl, mix together milk and vanilla essence and keep it aside.
  4. In a large mixing bowl or in the bowl of an electric mixer, add butter and beat on medium speed until it becomes light and fluffy.
  5. Add the sugar and beat on medium high speed for 4-5 minutes until the mixture becomes creamy, pale and light.
  6. Add the egg and beat on medium high speed for 1 minute until the egg is completely combined.
  7. Then add flour in 3 parts and milk mixture in 2 parts, beating until just combined after each addition, starting and ending with the flour.
  8. Pour the batter into the prepared loaf pan and level the top. 
  9. Bake it in the preheated oven for 15-20 minutes or until the toothpick inserted into the centre of the cakes comes out clean.
  10. Cool on wire rack for 10 minutes. Cling wrap the cake and freeze for few hours.

For Caramel Sauce:
  1. In a heavy bottomed saucepan (non stick pan), add the sugar and keep over medium flame. Do not use spoon or spatula. Keep swirling the saucepan using the handle of the pan to avoid burning of sugar. Keep removing it off the flame until sugar dissolves and do not let it smoke.
  2. Wait until the caramel colour becomes deep, but not burnt. Do this step with care, until the caramel gets to the right colour and sugar is also all melted.
  3. Remove the caramel from heat, and pour the cream gently in a slow stream, a little at a time and keep stirring as you add the cream. Care should be taken in this step - if you add all the cream together, the caramel would crystallize.
  4. Add the butter and salt and keep the caramel back on low flame and keep stirring until butter is fully melted.
  5. Then increase flame to medium and keep stirring for 4-6 minutes to thicken up the sauce. 
  6. Remove from the flame and let cool completely.
Assembling the Cake:
  1. Line up the loaf pan with butter paper/ baking paper hanging from either sides.
  2. Place the vanilla loaf into this prepared loaf pan. Pour over the caramel sauce on top of the cake.
  3. Level the top using an offset spatula and freeze it for 2 hours.

      4. Lift the set cake by pulling out the butter paper hang. Place the cake on top of a wire rack with a baking tray underneath.
    5. Melt the chocolate by using a double boiler or in a microwave. While its not very hot, pour over the cake to cover completely on top and all sides of the cake. 
     6. Let cool until chocolate hardens.. Cut into slices and serve...

  • Cut with hot knife, to get the perfect slice of cake...

Recipe Source: Fondbites Bake Along...

Friday, 24 March 2017

Persimmon - Strawberry Milkshake


1 big persimmon
6-8 strawberries, chopped
2 cups of chilled milk
4-5 tbsp sugar or as required

  1. Peel and chop persimmon into pieces. 
  2. In a blender, add the chopped persimmon, strawberries, chilled milk and sugar and blend well until smooth and creamy.
  3. Pour the prepared milkshake into serving glasses and serve.........

Thursday, 23 March 2017

Spicy Mussels/ Kallummakkaya Masala


30 mussels/ kallummakkaya, cleaned
1 large onion, finely chopped
1 green chilli, slit
2 tomatoes, finely chopped
1 tsp ginger-garlic paste
1 sprig curry leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
1 tsp fennel seeds
1 cinnamon stick
2 cardamoms
salt to taste
2-3 tbsp oil

For marination:

1 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp pepper powder
1/2 tsp garam masala
1 tsp ginger-garlic paste
salt to taste

  1. Clean the mussels and marinate it with the above marination ingredients and keep it aside for 10-15 minutes.
  2. Heat oil in a pan and add the marinated mussels, mix well and cook it for 7-10 minutes or till it is well cooked. Remove the mussels into a plate leaving the masala / juice in the pan.
  3. Heat this remaining masala / juice in the pan and add cinnamon, cardamom and fennel seeds and cook for a minute.
  4. Add the chopped onion, green chilli and curry leaves and saute for 5 minutes till it tuns golden.
  5. Add ginger-garlic paste and saute for a minute.
  6. Add chilli powder, coriander powder, turmeric powder, garam masala, pepper powder and salt and mix well for a minute.
  7. Add the chopped tomatoes to this , mix well and cook it covered on low heat for 5 minutes or till it turns soft.
  8. Then increase the flame and add little water to this , mix well and cook for 2 minutes till the oil separates.
  9. Add the cooked mussels to this, mix well and cook for 3-4 minutes. Remove it from the flame and serve...
  • Adjust the spice level according to your taste....
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