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Sunday, 31 January 2016

Fresh Fig Milkshake


Ingredients:

6 ripe fresh figs
2 cups chilled milk
3-4 tbsp sugar or as required

Preparation:
  1. Wash and remove the skin of fresh figs and cut each into pieces.
  2. Add them to a blender and blend well adding milk and sugar until smooth.
  3. Pour the prepared milkshake into serving glasses and serve immediately...

Saturday, 30 January 2016

Rice - Egg Upma


Ingredients:

2 cup cooked basmati rice
2 eggs
1 onion, finely chopped
1 green chilli chopped
1/2 tsp pepper powder
1 tsp mustard seeds
1 tbsp cashew nuts, chopped
salt to taste
3 tbsp ghee

Preparation:
  1. In a bowl, beat the eggs adding 1/4 tsp pepper powder and little salt. Keep it aside.
  2. Heat ghee in a pan and splutter mustard seeds.
  3. Add chopped cashew nuts, onion and green chilli and saute well.
  4. Add beaten eggs to this and scramble it well.
  5. Then add cooked rice, pepper powder and salt and mix well for 2-3 minutes on medium flame.
  6. Remove from flame and serve hot...
  • Can serve with sambar or any other spicy curry of your choice...

Thursday, 28 January 2016

Cupcake Bouquet


Ingredients:

For Cupcakes:

3 and 2/3 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/4- 1 1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup unsalted butter, melted
2 large eggs
2 cup buttermilk
1 tbsp vanilla essence

For Vanilla Buttercream Frosting:

1 1/2 cup butter, at room temperature
3 cups icing sugar, sifted
1 tbsp vanilla essence
3 tbsp milk

Styrofoam ball /  polystyrene foam ball
vase
toothpicks
piping bags

Preparation:

For Cupcakes:
  1. Preheat oven to 180 degree celcius. Line 2 cupcake trays with 18-20 paper liners.
  2. In a medium bowl, mix together flour, baking powder, baking soda, granulated sugar, light brown sugar and salt.
  3. In a bowl, whisk in the eggs, buttermilk and vanilla essence, until combined.
  4. Slowly mix this wet ingredients into the dry ingredients (flour mixture).
  5. Add in the melted butter and mix with a spatula until just combined. Do not beat or overmix 
  6. Spoon the batter into the prepared tin until 3/4 way full.
  7. Bake in the preheated oven for 20-25 minutes or until golden and a skewer inserted comes out clean...Allow the cupcakes to cool completely..
For Vanilla Buttercream Frosting:
  1.  In a bowl, add the butter and beat until smooth and creamy at medium speed using electric mixer.
  2. When pale in color, 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 essence and milk (if required) and beat until light and fluffy.
  4. Transfer half into another bowl and add few drops of pink food coloring.
  5. Place each butter cream in a large piping bag with the 1 M wilton nozzle or a large star shaped nozzle.
To Assemble:
  1. Place the foam ball into the vase and push down to secure.



      2. On the top, use 2 toothpicks to secure 1 cupcake in place.



     3. Then start arranging the cupcakes in a circle around the edge of the vase, then another circle of cupcakes on top until all the ball is covered.


       4. Pipe the cupcakes with buttercream icing on each cake to make it look like a rose. 
       5. Fill in the gaps between the cupcakes with any flowers, leaves..
       6. Store in a cool place or refrigerate until needed...
  • To make rose, hold the piping bag in a vertical direction and pipe straight down (creating a star) in the center and quickly, using pressure continue piping around the center until the cupcake surface is fully covered. ( I didn't have the proper nozzle and the buttercream was not firm, so didn't get the perfect roses).
Recipe adapted from here

Wednesday, 27 January 2016

Madhura Kozhukatta / Steamed Rice Dumplings With Coconut - Jaggery Filling


Ingredients:

250 gm rice flour
1- 1 1/2 cup grated coconut
200 gm jaggery
2-3 cardamoms, crushed
salt to taste
boiling water as required

Preparation:
  1. Boil water in a pan with enough salt. Add the required amount of boiling water little by little to the rice flour and mix thoroughly with a wooden spatula.
  2. When it is warm enough to handle, knead it with your hands until the dough becomes soft. Keep it aside.
  3. To prepare the filling, melt the jaggery adding 1/2 cup of water and strain it. 
  4. Then add the grated coconut to the strained jaggery, mix well and cook until all the water dries up.
  5. Add crushed cardamon to this and mix well. Switch off the flame and keep it aside.
  6. Make medium sized balls out of the prepared dough and flatten them with your palm.
  7. Place 1 tbsp of coconut-jaggery filling, cover it and roll it into a ball.
  8. Repeat the same process with the remaining dough and filling. 
  9. Place the kozhukattas in the steamer and steam cook for 12-15 minutes..Serve it warm..

Tuesday, 26 January 2016

Tricolor Puttu / Carrot and Spinach Puttu


Ingredients;

1 1/2 cup rice flour/ puttupodi
1 medium carrot, chopped
3/4 cup spinach, chopped
1/4-1/2 cup grated coconut
salt to taste

Preparation:
  1. In a sauce pan, add the chopped carrots and cook until soft adding enough water. Then puree the carrots to a smooth paste adding 1-2 tbsp of water in a blender.
  2. Heat a pan and saute the chopped spinach for a minute. Cool and then puree until smooth adding 1-2 tbsp water in a blender.
  3. Divide the puttupodi in 3 separate bowls and add a pinch of salt in each bowl.
  4. Add carrot puree little by little in one bowl and mix well with hand without any lumps till it becomes wet/ moist ( add water if required).
  5. In another bowl, add the spinach puree little by little and mix well with hand without any lumps till it becomes wet/ moist ( add water if required).
  6. Add water little by little in white rice flour/ puttupodi in the third bowl and mix well with hand without any lumps till it becomes wet/ moist. 
  7. Then add grated coconut in each bowls and mix well.
  8. Take a chiratta puttu maker and add the carrot layer first, then add the white rice flour layer and then finally layer with spinach layer. Sprinkle some grated coconut on top. 
  9. Fill pressure cooker/ puttu kudam with 3-4 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. Invert the puttu  to a plate and serve warm with side dish of your choice...

Monday, 25 January 2016

Cabbage Capsicum Masala


Ingredients:

1 capsicum, chopped
3 cups cabbage, thinly sliced or grated
2 onions, sliced
2 medium tomatoes, chopped
2-3 green chillies, chopped
1 piece ginger, finely chopped
5 garlic cloves, finely chopped
1/2 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1/4 cup coriander leaves, chopped
1 1/2 tbsp oil
salt to taste

Preparation:
  1. Heat oil in a pan and saute chopped ginger, garlic and green chillies till the raw smell disappears.
  2. Add the chopped onions and little salt and saute till transparent.
  3. Add coriander powder, chilli powder, turmeric powder and garam masala and mix well.
  4. Add the cabbage , mix well  and then cook for 4-5 minutes on medium flame.
  5. Now add in the chopped capsicum and cook covered for 5 minutes till capsicum gets soft.
  6. Add the chopped tomato into this and cook covered till tomatoes become soft, stirring occasionally. Adjust the salt.
  7. Add the chopped coriander leaves and remove from flame...Serve warm as a side dish..
Recipe adapted from Magic Oven

Sunday, 24 January 2016

Gobi Manchurian Noodles


Ingredients:

100 gm noodles
1 1/2 cup cauliflower florets
1 1/2 tbsp cornflour
1 1/2 tbsp plain flour
1 egg white (optional)
1/2 tbsp vinegar
1/2 tbsp garlic, crushed
1 tsp pepper powder
1 large onion, chopped
4 green chillies, chopped
2 tbsp tomato sauce
2 tsp soy sauce
1 tsp chilli sauce
1 vegetable stock cube
coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Boil water in a large pan adding a tsp of oil and 1/2 tsp salt. Add noodles to this and cook till done. Strain in colander, rinse under cold running water and drain thoroughly. Keep it aside.
  2. Cut cauliflower into small florets.
  3. Boil water in a pan adding little salt. Add cauliflower florets into this hot salted water for about 10 minutes. Drain the water and keep it aside.
  4. In a bowl, add corn flour, plain flour, egg white, vinegar, crushed garlic, pepper powder and salt and make a thick batter adding little water.
  5. Add the drained cauliflower into this batter and marinate for 15 minutes.
  6. Heat oil in a pan and deep fry the marinated cauliflower florets till crispy and golden brown.
  7. Heat 2 tbsp oil ( same oil used for frying cauliflower) in a thick bottomed pan.
  8. Add chopped onion and green chillies and saute well.
  9. Add vegetable stock cube, tomato sauce, soy sauce and chilli sauce to this and mix well.
  10. Add fried cauliflower florets and coriander leaves and mix well for 2 minutes.
  11. Then add 1 tsp cornflour mixed with 1/4 cup of water and bring to a boil.
  12. Add drained noodles to this and mix well for 1-2 minutes on medium flame. Remove from flame and serve hot...

Friday, 22 January 2016

Varutharacha Mathi Curry / Sardines in Roasted Coconut Gravy


Ingredients:

8-10 medium sized sardines / mathi
1 cup grated coconut
1 piece ginger, finely chopped
4 green chillies, slit
6 shallots, chopped
2 tbsp kashmiri chilli powder
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp fenugreek powder
3-4 gambooge/ kudampuli pieces
few curry leaves
salt to taste
2- 2 1/2 tbsp oil

Preparation:
  1. Clean and cut sardines into medium pieces.
  2. Heat a frying pan and add the grated coconut and dry roast on medium flame until light golden.
  3. Add chilli powder, coriander powder, turmeric powder and fenugreek powder, mix well for a minute and remove from flame.
  4. Then grind it to a smooth paste adding little water and keep it aside.
  5. Heat 1 1/2 tbsp coconut oil in a pan/ clay pot and add chopped shallots, ginger, green chillies, curry leaves and saute well for 2 minutes until the raw smell disappears.
  6. Add the ground coconut paste, gambooge, salt and enough water and allow it to boil.
  7. When the gravy boils, add cleaned sardines and swirl the pan to mix everything well. 
  8. Cover and cook on medium flame till the gravy thickens and the fish is done.
  9. When oil starts to appear on top, add few curry leaves and 1/2-1 tbsp coconut oil and switch off the flame. Keep it covered for 10 minutes and then serve with rice/ mashed tapioca...

Thursday, 21 January 2016

Pink Heart Poori / Puri


Ingredients:

1 cup plain flour
1/2 tsp yeast
1 medium beetroot ( about 1/2 cup beetroot juice)
salt to taste
oil for frying

Preparation:
  1. Peel and chop beetroot into small pieces and grind it in a blender adding about 1/2 cup of water. Strain its juice and keep it aside.
  2. In a bowl, add plain flour, yeast, salt and beetroot juice and mix well.
  3. Knead it well to make a soft dough and keep it aside for 2-3 hours.
  4. Then knead it again and roll it into a big thick sheet or circle using a rolling pin and cut out small heart shapes using cookie cutter.
  5. Heat oil in a pan and gently slide the poori's into the hot oil. 
  6. Fry on both sides on medium flame and drain it on a paper towel...Serve hot,,,

Wednesday, 20 January 2016

Vermicelli Coconut Pudding


Ingredients:

1/3 cup roasted vermicelli / semiya
2 cups milk
1/3 cup lightly roasted coconut
150 ml condensed milk
8 gms chinagrass
1/4 tsp vanilla essence
almonds/ cashewnuts

Preparation:
  1. Soak china grass in 1/2 cup water for 10 minutes.
  2. In a saucepan, combine milk and condensed milk and bring to boil on low flame.
  3. Add the roasted vermicelli and coconut into this and cook for 3-5 minutes and remove from flame.
  4. In the meantime, melt the soaked china grass in another pan on low flame, stirring continuously until the china grass melts completely.
  5. Add this melted chinagrass to the boiled milk mixture.
  6. Allow it to cool and then add the vanilla essence and nuts and mix well.
  7. Pour this to a serving dish and refrigerate till set..Garnish it with chopped nuts and serve chilled...
Recipe Source: Bennu's Cookomania

Monday, 18 January 2016

Blueberry Biscuits


Ingredients:

1 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
55 gm/1/4 cup butter
50 gm / 1/4 cup sugar , plus extra for sprinkling
125 ml/ 1/2 cup buttermilk
1 cup blueberries

Preparation:
  1. Preheat the oven to 180 degree celcius. Line two baking sheets with baking paper/ parchment paper.
  2. In a mixing bowl, sift together the plain flour, baking powder and ground cinnamon.
  3. Rub in the butter until the mixture resembles bread crumbs. Then stir in the sugar.
  4. Add the buttermilk and blueberries and stir until just combined.
  5. Spoon mixture in small mounds, well apart, on the prepared baking sheets. Sprinkle with sugar.
  6. Bake for about 20 minutes until golden brown and firm in the centre.
  7. Remove from the oven and serve.....

Sunday, 17 January 2016

Cabbage - Chicken Soup


Ingredients:

1/2 cup cabbage, finely chopped
250 gm chicken pieces ( with bones)
1 1/2 tsp pepper powder
1 tbsp corn flour
1/2 tsp soy sauce
1/2 tsp vinegar
1/2 cup milk
salt to taste
1/4 cup chopped celery

Preparation:
  1. In a pan, add the chopped cabbage and cook it adding 3/4-1 cup of water till done. Drain the water and keep it aside.
  2. Cook the chicken with 3 cups of water adding little pepper powder and salt. Shred the chicken pieces and keep it aside.
  3. Strain the stock into a bowl and keep it aside.
  4. In a thick bottomed sauce pan, add the chicken stock, shredded chicken , cooked cabbage, pepper powder, vinegar and soy sauce and bring to a boil.
  5. Mix corn flour in 1/2 cup of milk and add to the boiling soup stirring continuously and boil for few minutes.  Adjust salt and pepper powder...
  6. Switch off the flame and add chopped celery.. Serve hot in soup bowls/ serving bowls....

Saturday, 16 January 2016

Fruit Salsa


Ingredients:

1/2 cup strawberries, finely chopped
2 kiwifruits, peeled and finely chopped
1 apple, peeled and finely chopped
1/2 cup pineapple, peeled and finely chopped
1 tbsp lemon juice
1 1/2 tsp sugar

Preparation:
  1. Stir together the finely chopped fruits in a large mixing bowl.
  2. In a small bowl, add the lemon juice and sugar and mix well.
  3. Toss this with fruits and chill until ready to serve..
  • Can add peeled and chopped orange, pomegranate, mangoes etc...

Friday, 15 January 2016

Cucumber / Kakkirikka Kalthappam


Ingredients:

2 cups raw rice/ long grain rice/ pachari
1 large cucumber, peeled and chopped
1/2 cup grated coconut
1 cup cooked rice
1 onion, chopped
water
salt
2-3 tsp thinly sliced onion (optional)
oil

Preparation:
  1. Soak rice in water for 4-5 hours.
  2. Grind it with chopped cucumber, grated coconut, cooked rice, chopped onion and salt adding about 2 cups of water to a smooth batter.
  3. Heat a frying pan on medium heat, add little oil and add 1 tsp of sliced onion ( will increase taste) and fry till golden colour.
  4. Add 4-5 ladleful of batter into this pan .Cover with a lid and allow to cook until set.
  5. When the  bottom and sides turns lightly brown, flip it over and cook other side for 10 minutes to get a crispy/golden layer.
  6. Remove from flame and repeat the same process with the rest of the batter until all the batter is used up. Serve with any spicy curry...

Thursday, 14 January 2016

Raspberry Milkshake


Ingredients:

12-15 raspberries
2 cups chilled milk
sugar as required

Preparation:
  1. Gently rinse the raspberries and pat dry with paper towel.
  2. In a blender, add raspberries, chilled milk and sugar and blend well until smooth.
  3. Pour into serving glasses and serve.........

Wednesday, 13 January 2016

Thattukada Chicken Fry


Ingredients:

1 kg chicken
2 1/2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
2 tsp ginger-garlic paste
1/4 tsp rice flour
4 kashmiri dry red chillies, crushed
1 1/2 tsp ginger, crushed
1 1/2 garlic, crushed
2 tbsp curry leaves, crushed
juice of a small lime
salt to taste
3-4 green chillies, slit
few curry leaves
oil for frying

Preparation:
  1. Cut and clean chicken into pieces.
  2. In a bowl, mix kashmiri chilli powder, coriander powder, turmeric powder, garam masala, ginger-garlic paste, rice flour, crushed kashmiri red chillies, crushed ginger, crushed garlic, crushed curry leaves, lime juice and salt with cleaned chicken pieces and marinate if for 2-3 hours in the refrigerator.
  3. Heat oil in a large frying pan and deep fry the marinated chicken pieces on medium heat.
  4. Fry few curry leaves and slit green chillies separately and garnish the fried chicken.. Serve hot...
  • Place the fried bits of crushed ginger-garlic and the masala that settle at the bottom of the pan on top of the fried chicken..
Recipe adapted from here

Tuesday, 12 January 2016

Vendakka - Mutta / Okra - Egg Thoran


Ingredients:

250 gm vendakka / okra/ ladies finger
2 eggs
1/2 cup grated coconut
1 small onion, chopped
3 green chillies, chopped
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
oil

Preparation:
  1. Clean and cut okra into small pieces. Beat eggs with pepper powder and salt using a spoon/ fork and keep it aside.
  2. In a bowl, add grated coconut, chopped onion, green chillies, turmeric powder and salt and mix well with your hands.
  3. Heat oil in a pan and splutter mustard seeds. Add curry leaves and chopped okra and saute for 4-5 minutes on medium flame.
  4. Then add coconut mixture, stir well and cook covered for 3-4 minutes.
  5. Once it is cooked, add the beaten egg and scramble/ stir continuously till the egg is well cooked and dry... Cover and cook for another 1-2 minutes and remove from flame...Serve hot with rice..

Monday, 11 January 2016

Grilled Corn On The Cob - Stove Top Method


Ingredients:

3 corns
1/2 tsp chilli powder
1 1/2 tbsp lemon juice or as required
salt to taste

Preparation:
  1. In a bowl, mix chilli powder, lemon juice and salt and keep it aside.
  2. Dehusk the corns and remove the silk/ fibers. Rinse it under running water and pat dry.
  3. Switch on the stove and place the corn directly over the heat on medium flame and turn all sides evenly using long- handled tongs.
  4. Rotate the corn every few minutes until it gets charred. It will take about 7-10 minutes for one corn on medium flame.
  5. Remove from flame and rub the chilli mixture over the grilled corn and serve :)
  • Use chilli powder as required to your taste...

Sunday, 10 January 2016

Crab Stew


Ingredients:

1/2 kg / 3-4 crabs
10-15 shallots
1 small onion, finely chopped
2 green chillies, slit
1 tsp ginger, chopped
1 tsp garlic, chopped
1 tomato, chopped
1 large potato, peeled and chopped
1 1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
3/4-1 tsp crushed pepper
3/4 cup coconut milk
2 cardamoms
2 cloves
1 piece cinnamon
1 bay leaf
1 tsp mustard seeds
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Heat a manchatti or pan and add 2 tbsp oil. Add cardamon, cinnamon, cloves and bay leaf and saute.
  2. Add green chillies, chopped ginger and garlic and saute well.
  3. Add onion and shallots and saute well till light brown.
  4. Add chilli powder, coriander powder and turmeric powder and mix well till the raw smell disappears.
  5. Then add 1/2-3/4 cup water and mix well.
  6. Add chopped tomato and potato and mix well. Add enough water and allow it to boil.
  7. Add cleaned crabs and salt to this, stir well and cook covered for about 10-15 minutes on medium flame, stirring occasionally.
  8. When crabs are cooked, add coconut milk and heat for 3-4 minutes. Don't allow to boil. Switch off the flame.
  9. Heat little oil in a pan and splutter mustard seeds. Add curry leaves and crushed pepper and pour this over the curry and mix well. Serve hot....

Saturday, 9 January 2016

Eggless No Bake Mango Cheesecake


Ingredients:

For the base / biscuit layer:

250 gm digestive biscuits, finely crumbled
100 gm unsalted butter, melted

For the Cheesecake Layer :

340 gm / 12 oz Philadelphia full fat cream cheese
250 ml whipping cream
1 1/2 mango pulp
1 tbsp / 10 gm gelatin
1/2 cup hot water
2-3 tbsp icing sugar
1/3 cup sugar

For glaze topping:

1 cup mango pulp
1 tbsp / 10 gm gelatin
1/2 cup hot water

Preparation:

For the base / biscuit layer:
  1. In a bowl, combine the finely crumbled biscuits and melted butter. Press this mixture to a 8 or 9 inch springform pan or individual serving glasses. Refrigerate it while you make rest of the cheesecake.
For the filling / Cheesecake Layer:
  1. Dissolve the gelatin in hot water. When it is warm, add it to mango pulp and mix well. Keep it aside.
  2. In a bowl, whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form.
  3. In another bowl, combine cream cheese and sugar till smooth. Add mango-gelatin mix to this and mix well.
  4. Then add the whipping cream into this in two batches and combine well. ( optional: can add 1 mango cut into small pieces into this and mix well)
  5. Pour this mixture over the biscuit base and refrigerate for a minimum of 2 hours, before adding the glaze topping.
For the glaze topping:
  1. Dissolve the gelatin in hot water. When it is warm, add it to mango pulp and mix well.
  2. Pour this over the cream layer, once it is set. Then refrigerate it for another 2 hours or till ready to serve. Garnish with sliced strawberries...
Recipe Source: Maria's Menu

Thursday, 7 January 2016

Banana Ice cream


Ingredients:

3 well ripe bananas ( robusta / chiquita)
lemon juice of 1 lemon
1 tin condensed milk
3/4-1 cup whipped cream

Preparation:
  1. In a blender, add the peeled and chopped bananas and puree / blend it until smooth. Add lemon juice to this and blend again.
  2. Transfer this to a bowl and add condensed milk and mix well.
  3. Take 3/4 cup whipping cream and whip it till peaks appears and gently mix / fold with the prepared mixture.
  4. Transfer it to any freezer safe container, cover and allow to freeze for 5-6 hours.
  5. Then remove the container from freezer and beat it again using a mixer or in a blender and cover and freeze overnight or till well set.
  6. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve : )

Wednesday, 6 January 2016

Corn Flakes Fried Chicken Strips


Ingredients:

250 gm chicken breast
1 tsp garlic paste
3/4 tsp kashmiri chilli powder
1 1/2 - 2 cup corn flakes
1 egg
salt to taste
oil

Preparation:
  1. Clean and cut chicken breast into thin strips.
  2. In a bowl, add the chicken strips and marinate it with garlic paste, kashmiri chilli powder and salt and keep it aside for 1 hour.
  3. Crush corn flakes into a bowl using hand. Beat the egg in a bowl and keep it aside.
  4. Dip each chicken strip in egg and then roll it in the crushed corn flakes.
  5. Heat oil in a pan and fry these chicken strips on medium flame till it turns golden brown. Serve hot...

Tuesday, 5 January 2016

Chemmeen - Muringayila / Prawns - Drumstick Leaves Thoran


Ingredients:

1 cup prawns / chemmeen, cleaned
1 1/2 cup muringayila/ drumstick leaves, cleaned
3/4 cup grated coconut
3 shallots
4-5 dry red chillies
1/4 tsp turmeric powder
salt to taste
1/2 tsp mustard seeds
few curry leaves
oil

Preparation:
  1. Crush grated coconut, shallots and dry red chillies together and keep it aside.
  2. In a pan, add cleaned prawns and cook it adding turmeric powder and salt. 
  3. Add drumstick leaves to this and mix well for 3-4 minutes.
  4. Then add crushed coconut and salt, mix well and cook covered on low flame till done.
  5. Heat little oil in a pan and splutter mustard seeds and curry leaves. Add this over the thoran and serve hot with rice...

Monday, 4 January 2016

Ethapazham / Ripe Plantain Pulissery


Ingredients:

1 large ripe plantain / ethapazham / nendra pazham
1 cup grated coconut
1/2 tsp cumin seeds
3 green chillies, slit
3/4 tsp chilli powder
1/2 tsp turmeric powder
2 1/2 cup yoghurt, beaten
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. Peel and chop ripe plantain into small cubes.
  2. Grind grated coconut with 1 green chilly and cumin seeds to a fine paste adding little water and keep it aside.
  3. In a pan, add the cubed plantain and cook it covered adding 2 green chillies, chilli powder, turmeric powder, 1 sprig curry leaves , salt and enough water ( about 1 1/2 cup) until it turns soft and tender.
  4. Add the ground coconut paste to the cooked ripe plantain, mix well and cook at low flame for 5 minutes.
  5. Add the beaten yoghurt , mix well and cook for 2-3 minutes. Don't allow to boil.
  6. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery...Keep it covered for 10 minutes and then serve with rice...

Sunday, 3 January 2016

White Forest Cake


Ingredients:

For Cake:

2 1/2 cup all purpose flour / plain flour
2 tsp baking powder
1/2 tsp salt
100 gm unsalted room, at room temperature
1 1/4- 1 1/2 cup sugar
3 eggs
1 1/2 cup milk
1 tsp vanilla essence

For the filling and frosting:

2 cup chilled whipping cream
6 tbsp powdered sugar /icing sugar
1/2 cup sugar
3/4 cup water
1 tsp vanilla essence
1 cup fresh cherries, deseeded and cut to halves (reserve some for garnishing)
250 gm white chocolate, grated

Preparation:

For Cake:
  1. Preheat the oven to 180 degree celcius. Grease a cake tin with butter, dust it with plain flour and keep it aside.
  2. Sift together the plain flour, baking powder and salt in a bowl and keep it aside.
  3. In a large mixing bowl, beat together butter and sugar till creamy.
  4. Add an egg and little flour mixture and beat lightly. Repeat the process till the egg and flour mixture is added completely.
  5. Add milk and vanilla essence to this and mix well and then pour this batter to the greased cake tin.
  6. Bake it for about 30-35 minutes or  until the toothpick/ skewers inserted in the middle of the cake comes out clean.
  7. Remove it from the oven and cool it at room temperature for about 20-25 minutes. Then place it to a wire rack and cool it completely.
For the filling and frosting:
  1. In a pan, prepare a sugar syrup with 1/2 cup sugar and 3/4 cup water, bring it to boil and cool it completely.
  2. In a mixing bowl, whip the chilled whipping cream till light and creamy.
  3. Add powdered sugar and vanilla essence and whip well till stiff peaks are formed.
  4. Cut the cake to make three or four layers. Place a layer of cake on a cake stand / serving plate.
  5. Sprinkle little sugar syrup all over and spread a layer of whipped cream over the cake layer and top it with little chopped cherries.
  6. Sprinkle little grated white chocolate all over.
  7. Place the second layer of cake over the cream and repeat the same process till the last layer of cake.
  8. Spread the remaining whipped cream on top and all over the cake. Sprinkle remaining white chocolate and garnish with cherries.......Cool for about 2-3 hours, then cut it into slices and serve..

Recipe adapted from here

Saturday, 2 January 2016

Chicken, Vegetable and Almond Soup


Ingredients:

1 cup boneless chicken/ chicken breast, finely chopped
100 gm almonds / badam
1 carrot, chopped
1/2 cup green peas
1 green chilly, finely chopped
1/2 tsp ginger, chopped
1/2 tsp crushed pepper
1 tbsp coriander leaves, chopped
2 cups of water
3/4-1 cup fresh cream
4-5 tbsp butter
salt to taste

Preparation:
  1. Heat butter in a pan and saute chopped ginger.
  2. Add almonds, crushed pepper, carrot, green chilly, green peas, chicken pieces and salt and saute for 10 minutes on medium flame.
  3. When chicken cooked, add coriander leaves and remove from flame. Allow to cool and then grind it to make a paste or puree  adding water.
  4. Pour this puree back to the pan and bring to a boil, stirring continuously.
  5. Reduce the flame and add fresh cream and heat for 2 minutes. Garnish with coriander leaves and serve..

Friday, 1 January 2016

Coconut- Cucumber Salad


Ingredients:

1 big cucumber, peeled and chopped
1 big tomato, finely chopped
1 big onion, finely chopped
1/2 cup grated coconut
1- 2 green chillies
1 cup thick yoghurt
salt to taste

Preparation:
  1. Grind the grated coconut adding green chillies to a thick paste and keep it aside.
  2. In a bowl, add chopped cucumber, onion, tomato and salt and mix well.
  3. Add coconut paste to this and mix well.
  4. Then add the yoghurt and mix well. Garnish with chopped coriander leaves and serve with biriyani, ghee rice...
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