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Monday, 30 November 2015

Pineapple Popsicles


Ingredients:

2 cups of pineapple, peeled and chopped
2-3 tbsp sugar ( or add to your taste)
water as required

Preparation:
  1. In a blender, add the chopped pineapple and sugar and blend well until smooth adding enough water. Strain the mixture through a strainer..
  2. Pour the strained mixture into popsicle mould and freeze for 8 hours or overnight.
  3. To release the popsicles, run the moulds under warm water for 30 seconds...Serve it immediately...

Sunday, 29 November 2015

Rose Milk Chocolate Chip Cookies


Ingredients:

 1 1/2 cup plain flour
1/2 tsp baking soda
pinch of salt
1/2 cup unsalted butter, softened
3/4 cup caster sugar
1 large egg
1 tbsp rose milk/ rose syrup
3/4 cup chocolate chips

Preparation:
  1. Sift together plain flour, baking soda and salt in a mixing bowl and keep it aside.
  2. In a large mixing bowl, beat together butter and sugar until light and fluffy.
  3. Add egg and beat well until combined. Beat in the rose milk/ rose syrup.
  4. Then gradually add the flour mixture and mix gently until just combined. Do not over mix.
  5. Gently fold in the chocolate chips.
  6. Drop a tbsp of cookie batter on to the parchment paper lined baking sheet, two inches apart and refrigerate for about 1 hour until chilled.
  7. Then bake in the preheated oven at 180 degree celcius for 12-15 minutes or until edges begin to brown.
  8. Remove from the oven and allow to cool for about 10 minutes on the baking sheet.
  9. Transfer them to a wire rack to cool completely and then serve....

Saturday, 28 November 2015

Masala Chakli / Murukku


Ingredients:

1 cup rice flour
1/2 cup gram flour / kadalapodi
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp ajwain seeds
1- 1 1/2 tsp black sesame seeds
1/4 tsp asafoetida /kaayam
2 1/2 tbsp oil or softened butter
hot water as required
salt to taste
oil for frying

Preparation:
  1. In a mixing bowl, take the rice flour and gram flour and mix well.
  2. Add cumin seeds, ajwain seeds, sesame seeds, chilli powder, turmeric powder, asafoetida and salt and mix well.
  3. Heat 2 1/2 tbsp oil or butter and add this to the flour mixture and mix well with your hand.
  4. Boil water and add this little by little and mix it with a spatula/ spoon and knead to a smooth dough. Cover and keep it aside for 30 minutes.
  5. Take a murukku press/ mould , use the star shaped disc. Grease the murukku press with little oil and fill it with the dough. 
  6. Squeeze it to form spiral shape on a parchment paper or directly to the hot oil. Here I made small/ baby chakli's.
  7. Heat oil in a pan and gently drop the chakli/ murukku to the hot oil.
  8. Fry them on medium flame till they turn crisp and golden on both sides. Drain in paper towel and repeat the same for the remaining dough. 
  9. Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...

Thursday, 26 November 2015

Strawberry Lassi


Ingredients:

1 cup strawberry
2 cups chilled yoghurt/ curd
1/2 cup milk
3-4 tbsp sugar or as required

Preparation:
  1. Wash, hull and chop strawberries.
  2. In a blender, add the chopped strawberries and sugar and blend for a minute.
  3. Then add yoghurt, milk and sugar and blend well until smooth and frothy.
  4. Pour into serving glasses and serve immediately...

Wednesday, 25 November 2015

Chocolate Espresso Mug Cake


Ingredients:

3 tbsp all purpose flour/ plain flour
1 tsp instant coffee powder
2 1/2-3 tbsp sugar
2 tbsp drinking chocolate powder / sweetened cocoa powder
1/4 tsp baking powder
1 egg
2 tbsp milk
2 tbsp oil
1/2 tsp vanilla extract

Preparation:
  1. In a mixing bowl, add all purpose flour, coffee powder, sugar, drinking chocolate powder and baking powder and mix well.
  2. Add milk, egg, oil and vanilla extract to this and stir with a fork until just combined.
  3. Pour this batter on a greased large mug and microwave on high for 90 seconds until cooked. Do not overcook.
  4. Dust with powdered sugar and serve....
Recipe adapted from here

Tuesday, 24 November 2015

Chicken Bread Pizza


Ingredients:

8 bread slices
pizza sauce as required ( I used store bought pizza sauce)
1/2 cup chicken, cooked and shredded
1/2 cup sliced capsicum
1/4 cup sweet corn
1 small tomato, chopped
mozzarella and cheddar cheese, grated
tomato sauce/ ketchup as required
1/2 tsp pepper powder
salt to taste

Preparation:
  1. Cook chicken with little pepper powder and salt, shred/ chop it into small pieces and keep it aside.
  2. Preheat oven at 170 degree celcius.
  3. Place the bread slices on a baking tray and spread a layer of pizza sauce on each slice.
  4. Sprinkle little cheese on top of the pizza sauce. 
  5. Then add the capsicum, sweet corn, shredded chicken and tomato. Sprinkle a pinch of pepper powder . (You can include additional toppings you like).
  6. Finally, sprinkle some more cheese and little tomato sauce/ ketchup on top.
  7. Bake for 10 minutes until the cheese is melted and slightly golden...Allow to cool slightly and then serve ...

Monday, 23 November 2015

Brinjal / Vazhuthananga Pachadi


Ingredients:

2 medium brinjals / vazhuthananga
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 cup shallots, sliced
2 green chillies, finely chopped
2 cup yoghurt
1/2 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
1 tsp sugar
salt to taste
oil

Preparation:
  1. Cut brinjals into thin slices and marinate it with chilli powder, turmeric powder and salt. Keep it aside for 10 minutes.
  2. Fry the marinated brinjals in oil and keep it aside.
  3. Heat little oil in a pan and splutter mustard seeds and add dry red chillies.
  4. Add sliced shallots, green chillies and curry leaves and saute well till light brown. Remove  it from flame.
  5. In a bowl , take the yoghurt and beat well. Add the seasoned mixture ( step 4), fried brinjals, salt and sugar to this and mix well. Serve with rice....

Sunday, 22 November 2015

Kuttiyappam / Kutti Appam


Ingredients:

1 cup fine rice flour/ appam podi
1 cup semolina/ rava
1/2 cup cooked rice
1/2 cup grated coconut
1 tsp yeast
2 tbsp sugar
salt to taste

Preparation:
  1. In a blender, add the grated coconut and cooked rice and grind together to a fine paste.
  2. In a bowl, mix this ground paste with rice flour and rava adding enough water. 
  3. Add the instant yeast, sugar and salt to this, mix well and make a batter of idli batter consistency.
  4. Keep this batter aside to ferment for 2-3 hours.
  5. Heat a non stick tawa /pan on medium flame, apply little oil if needed and pour a small ladleful  of batter and make small round/ appam.
  6. Flip over to the other side after a minute and cook until it turns light brown. Remove the appam from the pan and repeat the same with the remaining batter.
  7. Serve warm with any spicy curry of your choice....
Recipe Source: Taste of Kerala

Saturday, 21 November 2015

Strawberry - Blueberry Popsicles


Ingredients:

1 cup strawberries, hulled and chopped
1 cup blueberries
1 tbsp lemon juice
4-5 tbsp sugar ( or as required)

Preparation:
  1. In a blender, add the chopped strawberries, 1/2 tbsp lemon juice , enough sugar and 1-2 tbsp water and blend well until smooth. 
  2. Fill popsicle moulds halfway with this strawberry puree and freeze it for 1 hour.
  3. Puree the blueberries adding 1/2 tbsp lemon juice, enough sugar and 1-2 tbsp water in a blender until very smooth.
  4. Then pour this blueberry puree evenly over the strawberry layer and freeze for 6-8 hours or overnight...Remove from moulds, serve and enjoy...
  • Can also prepare without adding lemon juice....

Thursday, 19 November 2015

Dates Idiyappam / Dates Stuffed Idiyappam


Ingredients:

2 cups rice flour / idiyappam podi
water as required
salt to taste
1/2 cup dates, chopped
1/2 cup grated coconut
2 tbsp sugar
2 tbsp ghee
1/2 tsp cardamom powder

Preparation:
  1. Heat ghee in a pan and add chopped dates, grated coconut, sugar and cardamom powder and saute well. Keep it aside.
  2. To prepare idiyappam dough, boil water in a pan adding enough salt.
  3. In a mixing bowl, take the rice flour and add the required amount of boiling water and mix thoroughly by stirring with a wooden spoon.
  4. Then knead it with your hands until the dough becomes soft.
  5. Fill the dough in an idiyappam maker/ press and rotate/press little dough gently into the greased idli plates.
  6. Top it with 1 tbsp of prepared dates filling and then cover it with another layer of idiyappam dough. Sprinkle little dates filling on the top.
  7. Place the idli plates in a steamer and steam cook for 10-12 minutes or until done...Serve warm...

Tuesday, 17 November 2015

Fig and Honey Pudding


Ingredients:

150 gm figs/ athipazham, chopped into small pieces
1 1/2- 2 cup water
1/2 litre milk
1 tin condensed milk
1 cup fresh cream
2 tbsp honey
2 tbsp gelatin
1/4  cup cold water

Preparation:
  1. Soak gelatin in 1/4 cup water and keep it aside.
  2. In a sauce pan, add the chopped figs and 1 1/2-2 cups of water and cook for about 10 minutes till soft.
  3. Then allow it to cool and then puree it adding milk and transfer to a bowl.
  4. Melt the gelatin by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) and keep it aside.
  5. Add condensed milk to the fig puree and mix well.  Then add fresh cream and mix well.
  6. Add honey to this and mix well. 
  7. Then add melted gelatin and mix well.
  8. Pour into a pudding tray and keep it in the refrigerator till set..Serve chilled...
Recipe Source: Magic Oven

Monday, 16 November 2015

Paneer - Mushroom Masala


Ingredients:

1 cup mushrooms, chopped
1/2 cup paneer, cubed
1 onion, finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 cardamoms
3 cloves
2 small pieces of cinnamon
4 tsp tomato sauce
2 tsp chilli sauce
1 tsp soy sauce
10 cashew nuts
salt to taste
oil

Preparation:
  1. Heat little oil in a pan and fry the cubed paneer till light brown and keep it aside.
  2. Soak cashew nuts in little water and grind it to a paste. Keep it aside.
  3. Heat oil in a thick bottomed pan and add cardamoms, cinnamon, cloves, ginger paste and garlic paste and saute well on medium flame.
  4. Add finely chopped onion and saute for 2 minutes.
  5. Then add chopped mushrooms and mix well. Add water if required and cook covered till done.
  6. When cooked, reduce the flame and add tomato sauce, chilli paste, soy sauce and cashew paste, mix well and cook for 2 minutes. 
  7. Add enough salt and fried paneer and mix well for 1-2 minutes. 
  8. Garnish with coriander leaves and remove from flame. Serve hot...

Saturday, 14 November 2015

Pomegranate Limeade Popsicles


Ingredients:

1 small pomegranate ( 1/2 of  1 large pomegranate)
2 cups of water
4-5 tbsp lime juice
6-7 tbsp sugar or as required

Preparation:
  1. Seed the pomegranate and keep it aside.
  2. In a large mixing bowl or jug, add the water, lime juice and sugar and mix well till all the sugar is dissolved.
  3. In a popsicle mould, evenly distribute pomegranate seeds into the bottom of each popsicle and then fill to the top with prepared limeade.
  4. Freeze it for 6-7 hours or overnight..
  5. To release the popsicles, run the mould under the warm water for 20-30 seconds..Serve it immediately..

Thursday, 12 November 2015

Tomato Pineapple Pachadi


Ingredients:

1 1/2 cup ripe pineapple, peeled and cubed
2 tomatoes, chopped
1/2-3/4 tsp chilli powder
1/2 tsp turmeric powder
1 cup grated coconut
1-2 green chillies
1 1/2 tsp mustard seeds
1 tbsp sugar
2 dry red chillies
few curry leaves
salt to taste
oil

Preparation:
  1. Peel and chop pineapple into small cubes.
  2. In a thick pan, add cubed pineapple, chopped tomato, chilli powder, turmeric powder and salt and cook adding about 1 1/2 cup of water. Then add sugar and mix well.
  3. Grind grated coconut, green chillies, 1 tsp mustard seeds together to a coarse paste.
  4. Add this ground coconut paste to the cooked pineapple- tomato, mix well and cook for few minutes on medium flame till it thickens. Check for salt and switch off the flame.
  5. Heat oil in another pan, splutter 1/2 tsp mustard seeds. Add red chillies and curry leaves and fry. Pour this over the pachadi. Serve with rice...
Recipe Source: Magic Oven

Wednesday, 11 November 2015

Wheat Batura / Bhatura


Ingredients:

2 cups wheat flour / atta
1/4 tsp baking soda
1/4 tsp salt
1 tbsp yoghurt
1 egg
1 1/2- 2 tbsp ghee
milk as required
oil for frying

Preparation:
  1. In a bowl, add the wheat flour, baking soda and salt and mix well.
  2. Add yoghurt, egg and ghee into it and knead into a smooth dough adding milk.
  3. Keep it aside, covered for 2-3 hours.
  4. Divide the dough into small balls and flatten them to make thick rounds, just like puri.
  5. Heat oil in a pan and deep fry it in the oil on medium flame till both sides are golden brown.
  6. Drain on paper towels and serve with Chana Masala or any other curries of your choice...

Monday, 9 November 2015

Butterfly Surprise Cake / Candy Filled Strawberry Cake

                

               
              My 2nd daughter Sheza had her 5th birthday yesterday. This was a surprise cake for her. A butterfly shaped strawberry cake with heaps of her favourite gems/smarties inside....

Ingredients:

For Strawberry Cake:

2 cups plain flour/ all purpose flour
150 gm butter, at room temperature
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup strawberry pulp/puree
1- 1 1/4 cup sugar, powdered
3 eggs
1/2 cup milk
1/4 tsp strawberry essence

For Vanilla Buttercream Frosting:

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

Ready to roll fondant
food colours
candies like gems/ smarties / M&M's

Preparation:

For Strawberry Cake:
  1. Preheat oven to 180 degree celicius. Grease a baking pan with butter and dust it with flour or spray with a cooking spray. Here I used small butterfly shaped mould.
  2. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
  3. In a large mixing bowl, add butter and sugar and beat well till light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add sifted flour to this mixture and beat well till combined. If the batter is thick, add the milk as required and mix well.
  6. Add strawberry puree and strawberry essence and mix well. 
  7. Pour the batter into the prepared baking pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
  8. Remove from the oven and cool on a wire rack...
 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  milk and beat until smooth and creamy...
  • To prepare this butterfly shaped cake, I baked four small cakes with this batter using butterfly shaped mould. Then allow the cakes to cool completely and level the top of each cake with a knife.
  • Cut out centres / inside of two cake layers using knife .
  • To assemble cake, place one uncut cake layer on a serving plate or cake stand and spread or pipe frosting around the edge of the cake.

  • Stack the two cut out cakes on top of the bottom layer with frosting in between each.
  • Fill the centre/ hole with the smarties/ gems /M & M's or other candies.

  • Then top the cake with the other uncut  cake layer with some frosting.
  • Cover the cake with the remaining frosting, smoothing it out well. Then I covered the cake with Ready-to-Roll Icing / fondant and decorated with sugar sprinkles... 

  • When ready to serve, cut the cake and surprise the kids !!!


Sunday, 8 November 2015

White Chocolate Pistachio Fudge


Ingredients:

250 gm white chocolate chips/ buttons
1/2 can condensed milk
10 gm butter
1/3 cup pistachios, shelled

Preparation:
  1. Line a square baking dish or pan with cling film or parchment paper for setting the fudge.
  2. In a saucepan, combine the condensed milk, white chocolate and butter and cook on low flame till the whole mixture melts and mixes well.
  3. Roast the pistachios for a few minutes and then chop into tiny pieces.
  4. Stir in the chopped pistachios into the melted mixture.
  5. Pour into the prepared pan and allow to reach the room temperature. Then put into the refrigerator to set completely until firm.
  6. Once set, peel off the cling film /parchment paper and cut into squares.
  7. Store them in the refrigerator in an air tight container...
Recipe adapted from here..

Saturday, 7 November 2015

Coconut Ice cream


Ingredients:

1 cup heavy whipping cream
1/2 can condensed milk
1/2 tsp vanilla extract
1 cup canned coconut milk , refrigerated ( Refrigerate 1 can coconut milk until over chilled, then scoop out the coconut cream that separates out on top )
2-3 tbsp dessicated coconut

Preparation:
  1. In a large bowl, add the whipping cream, condensed milk and vanilla extract and beat using an electric mixer at medium-high speed for about 5-6 minutes until medium peaks form.
  2. Add coconut cream to this and beat gently for 30 seconds until well combined.
  3. Then stir in the dessicated coconut.
  4. Transfer to a freezer safe container and freeze overnight or till well set..
  5. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)
Recipe adapted from here...

Thursday, 5 November 2015

Blueberry Milkshake



Ingredients:

1 cup blueberries
2 cups of chilled milk
sugar as required

Preparation:
  1. In a blender, add blueberries, chilled milk and sugar and blend well until smooth.
  2. Pour into serving glasses and serve...

Wednesday, 4 November 2015

Beef Puttu / Erachi Puttu


Ingredients:

1 1/2 cup puttu podi
3/4 cup grated coconut
water as required
250 gm beef, cut into small pieces
1 onion, finely chopped
1 small tomato, chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp kashmiri chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp pepper powder
3/4-1 tsp garam masala
chopped coriander leaves
salt to taste
oil

Preparation:
  1. Cook the cleaned beef adding chilli powder, coriander powder, turmeric powder, ginger paste, garlic paste, 1/2  tsp garam masala and salt. Shred or mince the cooked beef and keep it aside.
  2. Mix the puttupodi with little salt and add water little by little to the puttupodi till it becomes wet/ moist and mix thoroughly without any lumps. Keep it aside.
  3. Heat oil in a pan and saute the chopped onion adding little salt till transparent.
  4. Add chopped tomato and saute well till soft.
  5. Add pepper powder and garam masala and mix well.
  6. Add minced beef and mix well. Add little hot water to this, mix well and cook till the water dries.Check for salt and adjust the spice level.
  7. Add chopped coriander leaves and mix well. Remove it from the flame.
  8. To prepare puttu, take a puttu maker and layer it with 1 tbsp grated coconut first, then the puttupodi and then the beef masala as the third layer. Repeat the process, till the puttu maker is filled and the last layer with grated coconut. (Here I used chiratta puttu maker)
  9. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  10. 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. 
  11. Remove it to a plate and serve hot...

Tuesday, 3 November 2015

Carrot Rice


Ingredients:

1 cup / 250 gm kaima rice /jeerakashala rice
1 large / 100 gm carrot
1 big onion, thinly sliced
1 tsp ginger paste
1 tsp garlic paste
1 tsp kashmiri chilli powder
2-3 tbsp ghee
2 pieces of cinnamon
3 cloves
chopped coriander leaves
salt to taste

Preparation:
  1. Soak the rice in water for 10 minutes. Then wash the rice and keep it aside to drain.
  2. Peel and grate the carrot and keep it aside.
  3. Heat ghee in a thick bottomed pan and add cinnamon and cloves.
  4. Add sliced onion and saute well till soft.
  5. Add garlic paste, ginger paste, chilli powder and grated carrot and stir well for 3-4 minutes on medium flame.
  6. Then add drained rice and mix well for 2-3 minutes.
  7. Add 2 cups of boiling water and salt and cook covered on low flame until rice is cooked and all the water is absorbed.
  8. Switch off the flame and keep uncovered for about 5 minutes.
  9. Garnish with coriander leaves and serve with any curry of your choice :)

Monday, 2 November 2015

Cherry and Coconut Muffins/ Cupcakes


Ingredients:

85 gm self-raising flour
85 gm dessicated coconut
1/2 tsp baking powder
115 gm butter, softened
1/2 cup caster sugar
2 eggs, lightly beaten
2 tbsp milk
115 gm glace cherries, chopped

Preparation:
  1. Preheat the oven to 180 degree celcius. Line a 12 cup muffin pan with paper liners.
  2. Sift the flour and baking powder together in a bowl.
  3. In a bowl, add the butter and sugar and beat together until light and fluffy.
  4. Stir in the milk, then gradually add the eggs, beating well after each addition.
  5. Add the sifted flour and dessicated coconut and mix until just combined.
  6. Gently fold in most of the chopped cherries.
  7. Spoon the mixture evenly into the paper liners and scatter over the remaining chopped cherries.
  8. Bake in the preheated oven for 20-25 minutes or until golden and a skewer inserted comes out clean.
  9. Transfer to a wire rack and leave to cool and then serve.......... 

Sunday, 1 November 2015

Mango Popsicles


Ingredients:

2 cups ripe mango, peeled and chopped
3-4 tbsp sugar (adjust sugar according to the sweetness of mango)
1/2 tsp lime juice (optional)

Preparation:
  1. In a blender, add the chopped mango, lime juice and sugar and puree it adding little water until smooth.
  2. Pour this mango puree into popsicle mould and freeze it for 6-7 hours or overnight.
  3. To release the popsicles, run the moulds under the warm water for 20-30 seconds...Serve  it immediately... 
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