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Wednesday, 25 February 2015

Pacha Thakkali / Green Tomato Moru Curry


2 green tomatoes/ pacha thakkali
1 cup grated coconut
1 cup yoghurt
1/2 tsp turmeric powder
1 garlic clove
3-4 green chillies
1/2 tsp cumin seeds
2 shallots
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
few curry leaves

  1. Chop green tomatoes into small pieces.
  2. Grind grated coconut with cumin seeds, 1/4 tsp turmeric powder, shallots, garlic clove and 2 green chillies to a thick paste adding little water and keep it aside.
  3. In a pan, add chopped green tomatoes, 1-2 slit green chillies, 1/4 tsp turmeric powder, 3-4 curry leaves, salt and water and cook on medium flame till the tomato pieces are cooked.
  4. Add the ground paste and yoghurt to the cooked tomato and mix well and heat on low flame for few minutes. Don't allow to boil.
  5. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  6. Add dry red chillies and curry leaves and saute.
  7. Pour this seasoning over the curry and close with a lid.. Serve with rice... 

Monday, 23 February 2015

Meen Ada (Fish Ada)


250 gm fish pieces
2 cup rice flour/ pathiri podi
1 onion, finely chopped
1 big tomato, chopped
3 green chillies, chopped
1 small piece ginger, chopped
2-3 shallots, chopped
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp fennel seeds
1/2 cup grated coconut
few curry leaves
few coriander leaves

  1. Marinate the cleaned fish pieces with 1 tsp chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 15 minutes.
  2. Grind grated coconut, coriander powder, 1/4-1/2 tsp chilli powder, pinch turmeric powder and fennel seeds together to a smooth mixture without adding water.
  3. Heat oil in a pan and fry the marinated fish pieces. Remove the bones from fried fishes and break each fish piece into small pieces and keep them aside.
  4. In the same oil, add chopped onion, ginger, green chillies and shallots and saute well.
  5. Add chopped tomato and saute till soft.
  6. Add ground coconut and little salt and saute for 2-3 minutes until the raw smell goes away and  it becomes dry.
  7. Then add fried fish pieces and mix well. Check for salt. 
  8. Add curry leaves and coriander leaves, mix well and cover and cook for 2-3 minutes on low flame. Remove from flame and keep it aside.
  9. Boil 2 cups of water in a sauce pan adding little salt. 
  10. In a bowl , add rice flour and pour the boiled water and mix well using a wooden spoon. Let it cool down for sometime and then knead it well to a soft and smooth dough, while it is still warm.
  11. Divide the dough into small balls and flatten each ball in banana leaf.     
  12. Add prepared fish masala on one side and gently fold over the other side and seal the edges (like adas..)..
  13. Repeat with the remaining dough and fish masala. Place them in a steamer and steam cook for 15-20 minutes..Serve hot.

Friday, 20 February 2015

Funfetti Cake/ 1 Shaped Birthday Cake

                  My little Shayaan turned one today. His sisters wanted me to prepare a colourful 1 shaped Birthday Cake. So I prepared a cake with sprinkles - Funfetti Cake covered with Ready-to-Roll Icing/ Fondant...


For Cake:

1 and 2/3 cup (210 g) all purpose flour / plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (115 g) unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1/4 cup yoghurt
3/4 cup milk
1 tbsp vanilla extract
2/3 cup sprinkles

For Vanilla Buttercream Frosting:

1 cup unsalted butter, at room temperature
3-4 cups icing sugar/ confectioner's sugar
1 tbsp vanilla extract
4 tbsp milk


For Funfetti Cake:
  1. Preheat oven to 180 degree celcius. Spray a 9-inch springform or baking pan with cooking spray and keep it aside. (I used rectangular baking pan)
  2. Sift together plain flour, baking powder, baking soda and salt in a bowl and keep it aside.
  3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the granulated sugar and brown sugar vigorously getting out any brown sugar lumps.
  4. Whisk in egg, yoghurt, milk and vanilla extract until combined.
  5. Then slowly add the dry ingredients and mix until no lumps remain.The batter will be thick..
  6. Slowly stir in sprinkles, but do not overmix..
  7. Pour the batter into prepared baking pan and bake for 35-40 minutes or until the tester inserted comes out clean.
  8. Once baked, let cake sit in the baking pan for another 5 minutes and invert the cake into wire rack and allow to cool..
  9. Frost with vanilla buttercream and decorate as desired...
For Vanilla Buttercream Frosting:
  1. In a bowl, add the butter and beat until smooth and creamy at medium speed using electric mixer.
  2. Add 3 cups icing sugar/ confectioner's sugar , little at a time on low speed,until it mixes well with the butter.
  3. Then increase the speed to medium and add vanilla extract and 4 tbsp milk and beat until smooth and creamy...
Recipe Source for Cake : Sally's Baking Addiction

  • To prepare this 1 shaped cake, I first marked lines on the surface of  the cake with a knife to sketch out the shape of a number 1. Then I cut out the pieces of the cake where I made the lines. Then frosted the cake with vanilla buttercream icing..Then I covered the cake with Ready-to-Roll Icing / fondant...

Tuesday, 17 February 2015

Chicken Mappas


3/4 kg chicken, cut into medium pieces
2 onions, thinly sliced
1 1/2 inch piece ginger, chopped
8 garlic cloves, chopped
4-5 green chillies, slit
1 medium tomato, chopped
3/4 tsp turmeric powder
1 1/2 tsp pepper powder
1 1/4 tsp garam masala
1- 1 1/2 tbsp coriander powder
1/4 tsp fennel seeds
1/4 tsp pepper corns
1" cinnamon stick
1 bay leaf
5-6 cloves
3 cardamom
1 star anise
1 cup thin coconut milk
1/2 - 3/4 thick coconut milk
5 shallots, thinly sliced
2 sprig curry leaves
salt to taste
1 1/2 tbsp oil

  1. Clean the chicken pieces and marinate it with 1/2 tsp turmeric powder, 1 tsp pepper powder, 1/2 tsp garam masala and salt for 2 hours.
  2. Heat oil in a pan and add fennel seeds, pepper corns, cinnamon stick, bay leaf, cloves, cardamom and star anise and stir for few seconds.
  3. Add sliced onions and little salt and saute well until the onions start turning brown.
  4. Add chopped ginger, garlic, green chillies and curry leaves and saute for 1-2 minutes.
  5. Reduce the flame and add 1/4 tsp turmeric powder, coriander powder, 1/2 tsp garam masala and mix well for about 30 seconds.
  6. Add chopped tomato and saute for 2 minutes.
  7. Then add the marinated chicken pieces and mix well for 5 minutes.
  8. Add thin coconut milk and bring to a boil at medium heat. Then reduce the heat to medium-low and cook the chicken till done, stirring in between.
  9. Add 1/4 tsp garam masala, 1/4-1/2 tsp pepper powder, 1/2-3/4 cup thick coconut milk and mix well. Check for salt. Switcsh off and remove from flame.
  10. In a small pan, heat 2 tsp oil and fry the sliced shallots until golden brown. Add curry leaves and pour this over the curry...Serve hot..
Recipe Source from here

Monday, 16 February 2015

Broken Rice/ Podiyari Upma


1/2 cup broken rice/ podiyari
2 cup water
1/4 cup carrot, finely chopped
3 green chillies, finely chopped
1 tsp mustard seeds
few curry leaves
2 tbsp oil

  1. Soak broken rice in water for 30 minutes.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add curry leaves, chopped carrot , green chillies and salt and saute well for 2-3 minutes.
  4. Add broken rice/ podiyari and water and bring it to boil.
  5. Then reduce the flame and cook covered till the rice gets cooked and all the water has evaporated..
  6. Remove from flame and serve warm....

Saturday, 14 February 2015

Strawberry Jam


2 cups strawberries, washed and chopped
1/2 cup sugar
1 tbsp lime juice

  1. In a saucepan, add chopped strawberries, sugar and lime juice and bring to boil on medium flame.
  2. Reduce the flame to low and continuously stir till the strawberries become pulpy and soft.
  3. Keep cooking till the mixture thickens and when it reaches the proper spreadable consistency, switch off the flame and allow the jam to cool....
  4. Transfer the jam on to a sterile air tight bottle and refrigerate....
  • To check the consistency of the jam, take a plate out of the freezer ( freeze a plate for 15-20 minutes) and drop small quantity of jam on it. Tilt the plate and if the jam stays on the plate, then it is set, but if it is runny, then cook further till the consistency is reached...

Recipe from The Big Sweet Tooth

Linking this recipe to Rafeeda's Blogoversary #2 Event

Thursday, 12 February 2015

Carrot and Spring Onion Thoran


1 cup spring onions, finely chopped
1 medium carrot, grated
1 onion, finely chopped
4 green chillies, chopped
1/2 cup grated coconut
1/4 tsp turmeric powder
1/2 tsp mustard seeds
few curry leaves

  1. In a bowl, add chopped spring onions, carrot, onion, green chillies, turmeric powder, grated coconut and salt and mix well.
  2. Heat 1 tbsp oil in a pan and splutter mustard seeds.
  3. Add curry leaves and vegetable-coconut mixture (step 1)  and stir well.
  4. Cover and cook on low flame till done, stirring occasionally. Remove from flame and serve with rice....

Wednesday, 11 February 2015

Dry Paneer Manchurian


250 gm paneer cubes
1/4 cup plain flour/ maida
1/4 cup cornflour
1 tsp chilli powder
red colour (optional)
1/2 tbsp ginger-garlic paste
1 onion, cubed
1 small capsicum, chopped
1 tsp soy sauce
2 tsp chilli sauce
4 tsp tomato sauce
few coriander leaves

  1. In a bowl, mix plain flour, cornflour, chilli powder, red colour, salt and little water to a thick batter.
  2. Add paneer cubes and marinate it for 10 minutes and fry it in the hot oil till golden brown. Keep it aside.
  3. Heat little oil in a pan, add ginger-garlic paste and cubed onions and saute until slightly browned.
  4. Add chopped capsicum and saute for a minute.
  5. Add soy sauce, chilli sauce, tomato sauce and little salt and mix well in low flame.
  6. Add fried paneer and coriander leaves and stir well for 2-3 minutes. Remove from flame and serve ....

Sunday, 8 February 2015

Yellow Watermelon Juice


2 cups chilled yellow watermelon, cubed
2 tsp lemon juice (optional)
2-3 tsp sugar

  1. Cut the watermelon and remove its seeds. In a blender, add the cubed watermelon, lemon juice and sugar and blend it to a smooth mixture.
  2. Strain the juice and serve it in a tall glass....

Thursday, 5 February 2015

Malabar Mutton Kuruma/ Korma


1/2 kg mutton, cut into pieces
4 onion, chopped
2 tomatoes, chopped
1 tsp ginger, crushed
1 tsp garlic, crushed
6-8 green chillies, chopped
4 cloves
1 " piece cinnamon
2 cardamoms
1 tbsp coriander powder
1 tbsp chilli powder
1/2 cup grated coconut
10 cashew nuts, soaked in little water
few coriander leaves, chopped
1 tbsp ghee
4 shallots, chopped

  1. Heat 1- 1 1/2 tbsp oil in a pan and add crushed ginger, garlic, chopped onions, tomatoes, green chillies, cinnamon, cardamom, cloves, coriander powder, chilli powder and salt and saute well.
  2. Then grind this mix and marinate it with cleaned mutton pieces. Transfer it to a pressure cooker and cook till done.
  3. Grind grated coconut and cashew nuts together adding little water. 
  4. Add this ground coconut mixture to the cooked mutton, mix well and cook for few minutes in medium flame. Adjust water and check salt.
  5. Heat 1 tbsp ghee in another pan and fry the chopped shallots till golden brown. Pour this over the curry and mix well.
  6. Garnish with chopped coriander leaves and serve hot...

Tuesday, 3 February 2015

Fish Biriyani


1/2 kg fish, cut into slices
1 1/2 tsp chilli powder
1/2 tsp turmeric powder
2 cup basmati rice/ jeerakashala rice
3 1/2 cup water
4 big onions, thinly sliced
2 tomatoes, chopped
5-6 green chillies
8-10 garlic cloves
2 " piece ginger
1/2 cup coriander leaves
few mint leaves
1 tsp garam masala
3 cloves
3 cardamoms
2 piece cinnamon
2 1/2-3 tbsp lemon juice
3 tbsp ghee


For  Rice:
  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat ghee in a thick bottomed panadd cardamom, cinnamon, cloves and 1 sliced onion and saute till transparent.
  3. Add drained rice and saute for 4-5 minutes in a medium flame. Add boiled water and salt, cover and cook on low flame till rice is done.
For Fish Masala:
  1. Clean the fish pieces and marinate it with chilli powder, turmeric powder and salt and keep it aside for 30 minutes.
  2. Crush ginger, garlic and green chillies together.
  3. Heat oil in a pan, add marinated fish pieces and shallow fry slightly on both sides and keep it aside.
  4. In the same pan (add more oil if required ), add 3 sliced onions and saute till transparent.
  5. Add crushed ginger, garlic and green chillies paste and saute well.
  6. Add chopped tomatoes and salt and saute well till soft. 
  7. Add 1 1/2 tbsp lemon juice, chopped coriander leaves and mint leaves and mix well. 
  8. Then add 1/2 tsp garam masala and fried fish pieces. Gently mix until the masala coats the fish and cook covered for 3-4 minutes in low flame.
For Layering:
  1. Add cooked rice on top of the prepared fish masala. 
  2. Mix little yellow food color with lemon juice and sprinkle over the rice. Add 1/2 tsp garam masala, 1 tbsp ghee, coriander leaves and mint leaves.
  3. Close with a tight lid and cook on low flame for 10-15 minutes. 
  4. Garnish with fried onions, raisins, cashew nuts and coriander leaves and serve hot.....

Monday, 2 February 2015

Cucumber Popsicles


1 medium cucumber, peeled and chopped
1 cup cold water
1 1/2-2 tbsp lemon juice
4-5 tbsp sugar (adjust to your taste)

  1. In a blender, add the chopped cucumber, lemon juice, sugar and water and blend well until smooth.
  2. Pour this into popsicle mould and freeze it for 5-6 hours or overnight..
  3. To release the popsicles, run the mould under the warm water for 20-30 seconds..Serve it immediately..

Sunday, 1 February 2015

Raspberry Panna Cotta


For Panna Cotta:

200 ml milk
200 ml cream
1/2 tbsp gelatin
2 tbsp cold water
1/4 cup sugar
1 tsp vanilla extract

For Raspberry Sauce:

1 1/2 cup fresh raspberries
1/4 cup sugar


For Panna Cotta:
  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, bring the cream, milk and sugar to a simmer over medium- low heat. Do not boil.
  3. Remove from heat when sugar has dissolved. Then add vanilla extract and the gelatin in the milk mixture and stir until the gelatin has completely dissolved.
  4. Pour into serving glasses or ramekins and refrigerate until it sets, for about 4 hours or overnight.
For Raspberry Sauce:
  1. In a blender, place the raspberries and sugar and puree until smooth.
  2. Strain the sauce through a sieve to remove the seeds and refrigerate until ready to serve...
  3. Serve the panna cotta topped with a layer of raspberry sauce and fresh raspberries.....
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