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Thursday, 18 August 2016

Pavakka - Unakka Chemmeen Theeyal / Bitter Gourd And Dried Prawns Cooked in a Roasted Coconut Gravy


1 bitter gourd / pavakka/ kaipakka, chopped into pieces
50 gm unakka chemmeen / dried prawns
18-20 shallots, chopped
1 tomato, chopped
2 green chillies, chopped
2 tsp tamarind extract
1 cup grated coconut
1 tsp chilli powder
few curry leaves
salt to taste
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tsp oil

  1. Clean the dried prawns and fry in a pan for 4-5 minutes in a low flame without adding oil and keep it aside.
  2. In a pan, roast grated coconut, 3 shallots chopped and few curry leaves till brown. Then add chilli powder and mix well. 
  3. Switch off the flame and then grind it in a blender to a smooth paste adding little water and keep it aside.
  4. Cook chopped pavakka with 15-16 chopped shallots, chopped tomato, green chillies, little tamarind extract and salt adding little water.
  5. When it is cooked, add dried prawns and cook for 8-10 minutes or till done.
  6.  Then add the ground coconut paste to this and mix well. When it boils well, remove it from the flame.
  7. Heat little oil in a pan and splutter mustard seeds. Add fenugreek seeds and curry leaves and fry and pour this seasoning over the curry. Serve hot ...

Thursday, 4 August 2016

Green Apple Juice


2 green apples
3-4 tbsp sugar, or as required
1 tsp lemon juice
a pinch of salt
1 1/2 cup cold water or as required
few ice cubes

  1. Cut the apples, remove its seeds and chop them into pieces.
  2. In a blender, add the chopped apples, lemon juice, sugar and salt and blend well adding cold water.
  3. Strain the juice, pour in serving glasses and serve with some ice cubes...

Monday, 1 August 2016

Mutton Kakkam


1/2 kg mutton
2 onions, thinly sliced
2 tomatoes, chopped
2 tbsp ginger-garlic-green chilli paste
2 1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp ghee
2 sprigs curry leaves
1/2 cup chopped coriander leaves
1/2 tsp garam masala
salt to taste

  1. Cut mutton into pieces, clean it and keep it aside.
  2. Grind 5 big garlic cloves, a big piece of ginger and 5-6 green chillies together to a paste.
  3. In a pressure cooker, add cleaned mutton, sliced onions, 2 tbsp ginger-garlic- green chilly paste, turmeric powder, coriander powder, chilli powder, chopped tomatoes, salt and 1/2 cup of water. Cover and cook it for 6-7 whistles or until the mutton is cooked well.
  4. Heat ghee in another pan and add the curry leaves. 
  5. Then add the cooked mutton with its gravy and cook until the gravy thickens and all the water dries up.
  6. Add the chopped coriander leaves and garam masala and mix well.
  7. Switch off the flame and serve hot with pathiri, ghee rice , neer dosa etc...
Recipe Source: manoramaonline

Friday, 29 July 2016

iPhone Cake / iPhone Shaped Zebra Cake

                  This cake was an idea from my kids for their dad on his birthday. Tried my best to match the colour for most of the 'apps' although FB did come out bit lighter due to the unavailability of the matching dark blue colour :)


3 cups plain flour
2 tsp baking powder
1/4 tsp salt
3 tbsp cocoa powder
1 1/4 cup milk
4 eggs
200 gm butter, at room temperature
1 cup sugar
1 tsp vanilla essence

For Chocolate Buttercream Frosting:

1 cup unsalted butter, softened
4 cups icing sugar/ confectioner's sugar, sifted
3/4 cup cocoa powder
2 tsp vanilla essence
3-4 tbsp milk

black and grey fondant
coloured fondants for apps


For Cake:
  1. Preheat the oven at 180 degree celcius. Grease and line a cake tin/ baking pan ( I used rectangular pan).
  2. Sift / whisk together plain flour, baking powder and salt in a bowl and keep it aside.
  3. In another bowl, mix the cocoa powder with 1/4 cup milk and 1 tbsp sugar and keep it aside.
  4. In a large mixing bowl or in the bowl of electric mixer , beat butter with sugar until creamy.
  5. Add eggs one at a time and mix until well incorporated. Add vanilla essence and mix well.
  6. Then alternatively add the flour mixture and 1 cup milk and mix on low speed until all is well incorporated.
  7. Remove 2 cups of batter and mix them with the chocolate mixture.
  8. Pour / spoon 2 tbsp of vanilla (plain) batter into the centre of the prepared cake tin, allowing it to spread.
  9. Then add 2 tbsp of chocolate layer into the centre of the vanilla batter and allow to spread.
  10. Continue adding 2 tbsp of both the batters alternatively until all the batter has been used.
  11. Bake in the preheated oven for 50-60 minutes, until the cake is cooked and a skewer inserted into the centre comes out clean.
  12. Turn the cake out onto a wire rack to cool completely before frosting...
For Chocolate Buttercream Frosting:
  1. In a mixing bowl, add the butter and beat with a electric mixer till it is soft.
  2. Add the half icing sugar and cocoa powder and beat well till fluffy.
  3. Add in the vanilla essence and milk and beat well. Then add the remaining icing sugar and beat well till fluffy and creamy.
Assembling the Cake:

  1.  Place the cake on a serving plate or cake stand and level the top and sides of cake with a knife.
  2.  Cover the cake with the chocolate buttercream frosting..   

          3. Then cover the entire cake with Black fondant.
          4. Cut off some strips of grey coloured fondant and wrap around the cake.
          5. Make the apps with different coloured fondants ( since this is a time consuming process, I did this on previous day ) and buttons (volume and home) with grey coloured fondant.

            6. Then stick / paste these apps and buttons on the cake using little water.

                7. When ready to serve, cut the cake into slices and serve....

Recipe Source for Zebra Cake from here

Tuesday, 26 July 2016

Karaikudi Kozhi Kuzhambu / Karaikudi Chicken Curry


1/2 kg chicken
2 onions, sliced
1 big tomato, chopped
5-7 big garlic cloves
1 big piece ginger
1 1/2 tbsp kashmiri chilli powder
1 tbsp garam masala
1 tsp turmeric powder
1 cup grated coconut
1 tbsp cashew nuts
1/2 tsp poppy seeds
1/2 tsp mustard seeds
1 tsp pepper corns
1/4 tsp cumin seeds
salt to taste

  1. Cut the chicken into pieces, clean it and keep it aside. Grind the garlic and ginger together to a paste.
  2. Grind the grated coconut, cashew nuts and poppy seeds together to a smooth paste adding little water.
  3. Heat 2-3 tbsp oil in a thick bottomed pan and add sliced onions and saute well.
  4. Add ginger-garlic paste and saute well till the raw smell disappears.
  5. Then reduce the flame and add the turmeric powder and mix well.
  6. Add kashmiri chilli powder and saute well for a minute.
  7. Add garam masala, chopped tomato and salt and mix well and cook covered on low flame till the tomato gets cooked.
  8. Then add cleaned chicken pieces and enough salt and mix well. Cover and cook on medium flame till the chicken is half cooked.
  9. Add 3/4-1 cup of water to this and boil well.
  10. Then add ground coconut paste, mix well and cook it covered on low flame till the chicken is cooked well and the gravy is slightly thickened. Switch off the flame.
  11. Heat little oil in a pan and splutter mustard seeds. Add pepper corns and fry it and reduce the flame to low and add cumin seeds.
  12. Switch off the flame and add a pinch of chilli powder and mix well. Pour this over the curry and garnish with coriander leaves...
Recipe adapted from here..
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