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Thursday, 25 May 2017

Basale Kadumbu / Steamed Rice Dumplings in Malabar Spinach Gravy


For Kadumbu (Rice dumplings)

2 cups rice flour
1/2 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
2 cups of water

For Basale / Malabar Spinach Gravy

1 bunch malabar spinach / basale
5-6 dry red chillies ( adjust to your spice level)
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 garlic cloves
1 onion, chopped
1 small tomato, chopped
1 1/2 cup grated coconut
1 sprig curry leaves
salt to taste

  1. For preparing kadumbu, first crush grated coconut, fennel seeds and small onion together.
  2. Boil water and salt in a pan. Add this boiling water to the rice flour and mix well. 
  3. Add the crushed coconut mixture and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes..Keep them aside..
  5. Separate the leaves and stems of basale/ malabar spinach and wash it properly. Roughly chop the leaves ( about 3 cup) and cut the tender stems ( about 1 cup) into 4 inch pieces.
  6. Cook the basale leaves and stems with chopped tomato and onion adding enough water and salt.
  7. In the meantime, grind grated coconut together with dry red chillies, coriander seeds, cumin seeds and garlic cloves adding little water into a thick smooth paste.
  8. Add the ground coconut paste and curry leaves to the cooked basale and cook for few minutes. Adjust the salt.
  9. When it boils well, add the prepared kadumbu/ rice dumplings into this,mix well and cook on low flame for 5 minutes or until the gravy is thick and well coated with rice dumplings....Serve as a main dish...

Wednesday, 24 May 2017

Chicken Ball Soup


For Chicken Stock:

2 cups chicken pieces with bones
1 carrot, cut into pieces
1 onion, chopped
1 leek, chopped
1 big celery stick with leaves
1 tbsp crushed pepper
salt to taste

For Soup:

1 cup chicken breast pieces
1 1/2 tsp white/black pepper powder
1 egg yolk, lightly beaten
salt to taste
7-8 tbsp bread crumbs
8 1/4 cups prepared chicken stock
1/4 tsp dried parsley leaves
1/4- 1/2 cup fresh cream (optional)
1 1/2 tbsp corn flour

  1. In a large pan, add the chicken bone pieces, carrot, onion, leek, celery, crushed pepper and salt and boil it well covered adding about 8-9 cups of water for about 30 minutes.
  2. Then strain the stock and keep it aside.
  3. In the meantime, grind the chicken breast piece and transfer it to a bowl.
  4. Add 1 tsp white/black pepper powder, egg yolk and salt to this and mix well with hand,
  5. Then add bread crumbs little by little to this and mix well to form a dough/ mixture.
  6. Wet your palms with water and make small chicken balls out of this mixture and keep it aside.
  7. In a thick bottomed pan, add 8 cups of chicken stock, dried parsley leaves and the prepared chicken balls and cook till the chicken balls are well cooked.
  8. When it boils well, add the fresh cream and mix well. 
  9. Add 1/2 tsp pepper powder and 1 1/2 tbsp cornflour mixed with 1/4 cup chicken stock and mix well.
  10. Adjust salt and pepper powder and switch off the flame.
  11. Transfer into soup bowls and garnish with parsley leaves...Serve hot..

Recipe Source: Magic Oven...

Beetroot Appam / Pink Vellayappam


1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
1 medium beetroot

  1. Wash and soak raw rice in water for 4-5 hours.
  2. Then it along with cooked rice, grated coconut, yeast and salt into a smooth batter adding little water and keep for fermentation for about 10-12 hours (or overnight).
  3. Peel and cut beetroot into small pieces and microwave or cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
  4. Add this beetroot puree to the fermented batter and mix well. Check for salt and add if required.
  5. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

Tuesday, 23 May 2017

Vendakka - Unakka Chemmeen / Okra - Dried Prawns Thoran


15 vendakka/ okra
1/2 cup dried prawns, cleaned
1 onion, chopped
2 garlic cloves, crushed
1 1/2 -2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil

  1. Wash and chop okra into small pieces.
  2. In a pan, add cleaned dried prawns and dry roast it for few minutes and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add crushed garlic, chopped onion and curry leaves and saute till it turn light brown.
  4. Add chilli powder and turmeric powder and mix well.
  5. Add chopped okra and salt to this and saute for 4-5 minutes on medium flame.
  6. Add dried prawns and mix well and cook covered on low flame till done, stirring occasionally.
  7. Then add the grated coconut, mix well and cook covered for 2-3 minutes on low-medium flame. Remove from flame and serve with rice...

Monday, 22 May 2017

Sprinkle Lamingtons


2 cups plain flour
1 1/4 cup castor sugar
3/4 cup cocoa powder
1 cup milk
3 eggs
1/2 cup vegetable oil
60 ml vinegar
2 tsp vanilla essence
2 tsp baking soda

For Chocolate Coating:

350 gm icing sugar
60 gm cocoa powder
180 ml boiling water
2 cups of coloured sprinkles

  1. Preheat the oven to 170 degree celcius. Lightly grease a lamington tin with butter and line it with baking paper.
  2. Sift the flour, sugar, cocoa powder and baking soda into a large bowl.
  3. In a separate bowl, whisk the eggs.  Then add the vinegar, oil and milk, whisking constantly and mix well.
  4. Pour the liquid ingredients (step 3) into the dry ingredients (step 2), and mix until just combined.
  5. Then pour the mix into the prepared lamington tin.
  6. Bake it in the preheated oven for about 30-40 minutes or until a skewer inserted into the center of the cake comes out clean.
  7. Remove from the oven and leave aside to cool. Once the cake has completely cooled, cut into 4 cm cubes (25-30 cubes).
  8. To make the chocolate coating, combine the icing sugar and cocoa powder in a bowl and slowly whisk in the hot water, making sure there are no lumps.
  9. Put the sprinkles into a large, clean bowl.
  10. Dip the cake cubes into the chocolate coating, making sure they are covered well on all sides.
  11. Place the cubes onto a wire rack with tray underneath to drain the excess coating.
  12. After 4-5 minutes, roll the cubes in the sprinkles. Place the lamingtons on a tray and leave them in the fridge to set completely...
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