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Sunday, 11 November 2018

Tender Coconut Cream


1/2 cup tender coconut water
2 tbsp sugar
5 gm china grass
1 cup tender coconut pulp
1 cup fresh cream
3/4-1 cup condensed milk
1/2 cup almonds, sliced

  1. In a sauce pan, add tender coconut water, sugar and china grass and heat it at low-medium flame stirring continuously until the china grass dissolves completely ( or microwave for 2 minutes).
  2. Pour it into a flat dish and refrigerate for 1 hour till set. Then cut this set tender coconut jelly into small pieces and keep it aside.

        3. Blend tender coconut pulp, fresh cream and condensed milk together using a blender.
        4. Transfer to a bowl and add sliced almonds, tender coconut jelly pieces and mix well.
        5. Pour into serving bowls and serve chilled....
  • Can also add tender coconut pieces into the prepared cream..

Saturday, 10 November 2018

Kunafa / Kunafa With Cream And Cheese

               For this month's Muslim Food Blogger's Challenge , I have chosen the theme " Arabic Sweets", which I missed last year December.. I chose the Arabic dessert Kunafa , made with shredded kunafa/ kataifi dough, cream and cheese and soaked in sugar syrup...


300 Kunafa dough / Kataifi dough
4-5 tbsp unsalted butter, melted
1 cup milk
1 tbsp cornflour
1/2 cup cream
1 cup grated mozzarella cheese

For Sugar Syrup:

1 cup sugar
1/2 cup water
1 tsp lemon juice
3 tbsp pistachios, chopped

  1. Preheat the oven to 180 degree celcius. Grease a round baking tin with little butter and keep it ready.
  2. Shred the Kunafa dough with your hands. Add melted butter little by little to this until the whole dough is well combined with butter. 
  3. In a pan, add the milk, corn flour and cream and heat it on low-medium flame,stirring continuously until it becomes smooth and thick paste. Remove it from the flame and keep it aside.
  4. Then layer half of the Kunafa dough in the greased baking tin and spread all over including the sides of the tin and press lightly with your hands.
  5. Pour the prepared milk -cream mixture over the kunafa base and spread evenly. Then top it with  mozzarella cheese.
  6. Cover it with the remaining Kunafa dough and again press lightly to set it evenly. 
  7. Bake it in the preheated oven for about 30-45 minutes, or till the top portion turns golden colour.
  8. To prepare the sugar syrup, bring to boil water and sugar in a sauce pan. When it starts to boil, add lemon juice and heat it at low-medium flame for another 6-8 minutes. 
  9. Pour the prepared sugar syrup all over the baked Kunafa and leave it for about 10 minutes.

10. Using a sharp knife loosen the kunafa around the sides of the pan and invert to a serving plate and garnish with chopped pistachios. Cut it to desired shape and serve...

Friday, 9 November 2018

Pasta Chicken Masala


2 cups pasta
200 gm boneless chicken, cut into small pieces
2 1/2- 3 tsp kashmiri chilli powder
1/2 tsp turmeric powder
3/4 tsp coriander powder
1/2 tsp pepper powder
3/4 tsp garam masala
1 tbsp soy sauce
3 onions, thinly sliced
1 1/2 tbsp ginger-garlic paste
2-3 green chillies, chopped
2 tomatoes, chopped
1 sprig curry leaves
3-4 tbsp coriander leaves, chopped
salt to taste
oil as required

  1. Boil water in a deep pan, add pasta, 1 tsp of oil and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  2. Heat oil in a large pan and add sliced onions and saute well adding little salt till transparent.
  3. Add ginger-garlic paste and chopped tomatoes and saute for 3 minutes till soft.
  4. Add chopped green chillies, cleaned chicken pieces, chilli powder, turmeric powder, coriander powder, pepper powder, garam masala, soy sauce and few curry leaves and mix well for 2 minutes.
  5. Add 1 cup of water to this and cook for 12-15 minutes till the chicken is cooked well. Adjust the salt.
  6. Now add the cooked pasta and chopped coriander leaves , mix well and cook covered for 5 minutes in low flame.
  7. Switch off the flame and garnish with chopped coriander leaves and serve hot..

Thursday, 8 November 2018

Tomato Murukku / Chakli


2 tomatoes
1 cup rice flour
1/2 cup gram flour/ kadalapodi
1/2 tsp chilli powder
1/4 tsp asafoetida
1/4 tsp fennel seeds
1 tbsp melted butter
salt to taste
oil for frying

  1. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes or till it's skin cracks and then transfer them to a bowl of cold water), then peel off the skin and grind to a smooth paste / puree and keep it aside.
  2. In a bowl, add the rice flour, gram flour, chilli powder, fennel seeds, melted butter and salt and mix well.
  3. Then add tomato puree to this and knead it to a smooth dough. Add little water if required.
  4. Take a murukku press / mould , use the star shaped disc and fill it with the dough.
  5. Heat oil in a deep pan and when the oil gets heated up, press the murukku directly into the hot oil. Do not overcrowd.
  6. Fry them on medium flame till they are cooked and turn crispy on both sides. Drain on paper towel and repeat the same for the remaining dough. 
  7. Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...

Tuesday, 6 November 2018

Vendakka Sambar / Okra Sambar


10-12 vendakka/ okra/ ladies finger
1 cup toor dal/ thuvaraparippu
15 shallots, sliced
2 garlic cloves
2 small tomatoes
small gooseberry size tamarind
1/4 tsp tutmeric powder
1 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
2 dry red chillies
1 sprig curry leaves
a big pinch of asafoetida
salt to taste
1 1/2 tbsp oil
2-3 tbsp coriander leaves, chopped

  1. Wash and cut the vendakka into pieces and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  2. In a pressure cooker, cook the toor dal with 2-3 cups of water and turmeric powder till soft and mushy. Mash the cooked dal well using back side of ladle and keep it aside.
  3. Heat 2 tsp oil in a thick bottomed pan and add shallots and garlic and saute till the colour starts to change.
  4. Add the chopped tomatoes to this and saute well till soft.
  5. Add the vendakka pieces and salt and saute for a minute on medium flame.
  6. Then add the tamarind juice, chilli powder and coriander powder, mix well and cook till the raw smell disappears.
  7. Add a cup of water to this, mix well and cook covered till the vendakka turns soft. (Don't overcook the vendakka).
  8. Then add the mashed toor dal and mix well. Add a cup or more water as required and bring to a boil.
  9. Heat oil in another pan and splutter mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  10. Now add the cumin seeds, dry red chillies and curry leaves and fry. Switch off the flame and add asafoetida on that hot oil.
  11. Pour this tempering over the sambar and allow to boil once. Adjust the salt and garnish with chopped coriander leaves.
  12. Switch off the flame and then serve with rice/ idli/ dosa.
Recipe Source: Lincy's Cook Art
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