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Saturday, 31 December 2016

Mathi Kurumulaku Fry / Sardine Pepper Fry


Ingredients:

10 sardines/ mathi
6 shallots
2 big garlic cloves
1/2 inch piece ginger
1 1/2 tsp pepper powder
1 tsp chilli powder
1/4 tsp turmeric powder
1 sprig curry leaves
salt to taste
oil for shallow frying

Preparation:
  1. Cut and clean sardines. Make slits on both sides of the fish.
  2. Grind shallots, garlic, ginger, pepper powder, chilli powder, turmeric powder, curry leaves and salt together adding little water.
  3. Then marinate the sardines with this prepared paste and keep it aside for 30 minutes.
  4. Heat oil in a pan on medium heat and shallow fry the marinated fish on both sides till done. Serve with rice...

Friday, 30 December 2016

Carrot Halwa / Gajar Halwa


Ingredients:

3 cups / 1/2 kg carrots, grated
2 1/2 cup milk
3/4 -1 cup sugar ( adjust to your taste)
1/2 tsp cardamom powder
3 tbsp ghee
6-8 roasted cashew nuts, chopped

Preparation:
  1. In a thick bottomed pan, add the grated carrots and a tbsp of ghee and saute it in medium flame for 3-4 minutes till the raw smell leaves and it turns pale in color.
  2. Add milk to this and bring to a boil. Cook it on medium flame until the carrot gets cooked and the milk is almost reduced.
  3. Then add the sugar and keep stirring for about 7-10 minutes.
  4. When the mixture starts thickening, add 2 tbsp ghee, cardamom powder and roasted cashew nuts. 
  5. Keep stirring for another 3-4 minutes until the halwa starts to leave the sides of the pan.
  6. Switch off the flame and transfer to a serving plate. Garnish with chopped cashew nuts and serve hot/ warm with vanilla ice cream...

Wednesday, 28 December 2016

Pink Ombre Doll Cake



                  My daughter, Sheza turned six last month.  I prepared this ombre doll cake for her birthday with her favourite color, pink...

Ingredients:

For Cake:

2 1/2 cup plain flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
1 1/4- 1 1/2 cup sugar
2 - 2 1/2 tsp vanilla extract
1 cup oil
1 cup buttermilk
pink food coloring

For Buttercream Frosting:

1 cup butter, at room temperature
4 cups powdered sugar/ icing sugar
1 tsp vanilla extract
2-3 tbsp milk

Preparation:

For Cake:
  1. Preheat oven to 180 degree celcius. Grease and flour two  6 " baking pans and one oven safe glass bowl and keep it aside.
  2. In a medium bowl, add plain flour, baking powder, baking soda and salt and stir together with a whisk and keep it aside.
  3. In a large mixing bowl or in the bowl of an electric mixer, add eggs and beat well.
  4. Add sugar and continue to beat on medium speed about 30-40 seconds. Add vanilla essence and oil and beat well.
  5. Then reduce the mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then alternatively add the rest of the flour and buttermilk and beat until just combined.
  6. Divide the batter evenly between 5 bowls and add food coloring on each bowl with different shades of pink. ( I left one bowl without any food color and for the remaining bowls used Americolor gels in soft pink, electric pink and a bit of electric purple for the darkest layer).


        7. Transfer two coloured batters into two prepared baking pans and plain batter to the glass bowl and bake it in preheated oven for 12-15 minutes.
       8. Remove cakes from oven and place onto a wire rack and let them cool completely..
       9. Bake the remaining coloured batters like this and cool completely before frosting..

For Frosting:
  1. In a bowl or in the bowl of an electric mixer, add butter and beat on medium speed until completely smooth.
  2. One cup at time, add 2 cups of icing sugar , beating after each addition.
  3. Add vanilla extract and beat to combine. Add about 1 tbsp of milk/ cream and continue beating.
  4. Add the remaining 2 cups of icing sugar, one at a time and beat. Add 1-2 tbsp milk/ cream and beat until the desired consistency is reached. 
  5. Reserve about 1 cup of frosting, to use between the layers and to crumb coat the cake ( very thinly frost the outside of cake). Divide the remaining frosting between 3 bowls and color it with various shades of pink from lightest to darkest.
Assembling the cake:
  1. Level the cakes top and using a round cookie cutter or a knife, cut a small portion ( 1 " hole ) in the center of each cake to insert the doll into the cake.
  2. In a serving plate/ cake board, layer the cakes, darkest on the bottom and frost with a layer of buttercream icing between each layer. ( You can brush each layer with sugar syrup before spreading buttercream between the layers).
  3. Using a serrated knife, trim all around the cake to a dome shape. Then frost the outside of the entire cake with a thin layer of frosting (crumb coat) .
  4. Place this crumb coated cake in the fridge for about an hour to firm up the frosting.
  5. Take a clean doll, remove the doll's dress and wrap it in a plastic wrap and insert the doll into the cake.
  6. Prepare 3 piping bags with each color of frosting, fitted with open star tip/ nozzle. Start piping along the bottom of the cake with darkest color icing, creating rows of swirls.
  7. Continue piping each row with remaining colors of icing and finish the upper side with lightest color icing. Also pipe some designs over the doll's bodice ..Decorate it with sugar sprinkles as desired...


       8. Once fully frosted, leave the cake in the refrigerator until ready to serve...Cut the cake into slices and serve..


Cake recipe adapted from here...

Tuesday, 27 December 2016

Saucy Chicken Fingers


Ingredients:

250 gm boneless chicken, cut into pieces
1/2 cup onion, finely chopped
1 tsp ginger-garlic paste
2 green chillies, chopped
1 tsp coriander powder
1 tsp garam masala
salt to taste
1 onion, thinly sliced
4 tbsp tomato sauce
1 tbsp lemon juice
3-4 tbsp oil

Preparation:
  1. In a blender/ mixie, add the chicken pieces, finely chopped onion, ginger-garlic paste, green chillies, coriander powder, garam masala and salt and grind well together without adding water.
  2. Then make finger shapes with this mixture and keep it aside.



       3.  Heat oil in a pan on medium flame and fry the prepared chicken fingers for about 5 minutes till all the sides are well cooked.
       4. Then add thinly sliced onion, tomato sauce and lemon juice to this and mix well until all are well coated with sauce....Transfer to a serving plate and serve hot...

Monday, 26 December 2016

Methi Rice


Ingredients:

1 1/2 cup basmati rice
2 tsp lemon juice
1 bunch fresh fenugreek/ methi leaves, chopped
1 onion, thinly sliced
2 green chillies, chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chilli powder
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp garam masala
salt to taste
2 tbsp oil

Preparation:
  1. Wash and soak the rice in water for 15 minutes. 
  2. In a large pan, boil 4-5 cups of water. Add the drained rice, lemon juice and salt to the boiling water and cook for about 15 minutes or till done. Drain the water and keep it aside to cool  for some time at room temperature.
  3. Heat oil in a thick bottomed pan on medium heat and splutter mustard seeds and cumin seeds.
  4. Add sliced onion and salt and saute till transparent. Add the chopped green chillies and saute for few seconds.
  5. Add the chopped methi leaves and cook for about 4-5 minutes over low flame.
  6. Add chilli powder, coriander powder, turmeric powder, garam masala and salt and saute till the raw smell disappear.
  7. Then add the cooked rice to this, mix well and cook for 2-3 minutes on low flame. Remove from flame and serve hot...
Recipe adapted from here..

Sunday, 25 December 2016

Blueberry - Elaneer / Tender Coconut Shake


Ingredients:

20 blueberries
1 cup elaneer/ karikku/ tender coconut pulp
2 cups chilled milk
sugar as required

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

Saturday, 24 December 2016

Kovakka / Ivygourd Masala Gravy



Ingredients:

200 gm kovakka/ivygourd
1/4 cup grated coconut
1 onion, finely chopped
1 tomatoes, chopped
1 tbsp ginger-garlic paste
2 tbsp cashew nuts
1 tbsp coriander powder
1 tsp chilli powder
1/4 tsp turmeric powder
2 tbsp coriander leaves
1 tsp mustard seeds
salt to taste
2-3 tsp oil

Preparation:
    1. Wash and chop the kovakka lengthwise and keep it aside.
    2. Heat a pan and dry roast the grated coconut till it turns golden brown colour and keep it aside.
    3. In the same pan, roast the cashew nuts and then grind it with roasted coconut to a smooth paste adding little water.
    4. Heat oil in a pressure cooker and splutter mustard seeds and add curry leaves.
    5. Add chopped onion and saute well till it turns transparent.
    6. Add ginger-garlic paste and chopped tomatoes and saute well.
    7. Add coriander powder, chilli powder, turmeric powder and 1/2 cup of water and saute well till the tomatoes turn mushy.
    8. Add the chopped kovakka and about 1 1/2 cups of water into this and mix well.
    9. Then add the ground coconut paste and salt and mix well. Close the cooker and cook for 3 whistles on medium flame.
    10. Once the pressure releases, open the cooker and add chopped coriander leaves and mix well. Serve hot with rice, chapati etc..
    Recipe adapted from here..

    Thursday, 22 December 2016

    Semiya Chawwari Payasam / Vermicelli Sago Kheer


    Ingredients:

    1 cup vermicelli / semiya
    1/4 cup sago/ chawwari/ sabudhana
    3 1/2 - 4 cups milk
    3/4 cup sugar ( add to your taste)
    1/2 tsp cardamom powder
    a pinch of saffron strands (optional)
    2 tbsp ghee
    10-12 cashew nuts
    1 tbsp raisins

    Preparation:
    1. Soak the sago in some water for 1 hour.
    2. Heat 1 tbsp ghee in a thick bottomed pan and roast the cashew nuts and raisins and keep it aside.
    3. Add the remaining ghee to the pan and roast the vermicelli until it turns golden brown.
    4. Then add the milk, soaked and drained sago, sugar, cardamom powder and saffron strands and stir well.
    5. Cook on medium-low flame, stirring frequently, until the vermicelli is cooked and the sago have turned transparent and bubble-like.
    6. When the payasam has reached the right consistency, add the roasted cashew nuts and raisins and switch off the flame. Serve it warm or chilled...
    • The payasam tends to thicken once it cools, so you can add the warm milk/ water to adjust the consistency of the payasam before serving...

    Tuesday, 20 December 2016

    Mushroom / Koon Peera


    Ingredients:

    400 gm mushroom
    1/2 cup grated coconut
    3 green chillies
    6 shallots
    1/2 tsp cumin seeds
    a small piece ginger
    2 small garlic cloves
    1/4 tsp turmeric powder
    2 small kudampuli/ gambooge pieces
    2 sprig curry leaves
    salt to taste
    1 1/2 tsp coconut oil

    Preparation:
    1. Chop the mushrooms into pieces.
    2. Crush grated coconut with green chillies, shallots, cumin seeds, ginger, garlic and turmeric powder and keep it aside.
    3. In a pan, add the chopped mushrooms, crushed coconut mixture, kudampuli, curry leaves and salt and mix well.
    4. Add 1/2-3/4 cup of water to this, mix well and cook covered till done and all the water dries up.
    5. Add coconut oil and mix well. Remove from the flame and serve hot with rice....

    Sunday, 18 December 2016

    Prawns - Raw Plantain / Chemmeen - Pachakkaya Roast


    Ingredients:

    1/2 kg prawns, cleaned
    1 big raw plantain/ pachakkaya/ ethakka
    1 cup shallots, chopped
    2 tsp ginger, chopped
    2 tsp garlic, chopped
    2 tsp ginger-garlic paste
    2 tomatoes, finely chopped
    1 big piece kudampuli / gambooge
    1 tbsp chilli powder
    3/4 tsp turmeric powder
    1/2 cup coconut milk
    1/4 tsp mustard seeds
    a pinch of fenugreek seeds
    salt to taste
    1 tbsp oil (coconut oil)

    Preparation:
    1. Peel and chop raw plantain into pieces, Soak kudampuli in 2-3 tbsp water.
    2. Heat oil in a pan and add mustard seeds, fenugreek seeds, chopped ginger and garlic.
    3. Add chopped shallots and saute well till brown.
    4. Then add ginger-garlic paste and saute well.
    5. Add chilli powder, turmeric powder and salt and saute till the raw smell goes.
    6. Add chopped tomatoes and saute well till it turns soft.
    7. When oil starts to separate, add kudampuli soaked water and chopped raw plantain and cook till all the water dries up.
    8. Then add coconut milk and cleaned prawns, mix well and cook well till done.
    9. Remove from the flame and serve hot with rice/ pathiri etc...

    Saturday, 17 December 2016

    Chicken - Beetroot Cutlet


    Ingredients:

    1/2 kg chicken
    1 beetroot, grated
    1 big potato, boiled and mashed
    2 big onions, chopped
    1 tbsp ginger, chopped
    4-5 green chillies, finely chopped
    1 sprig curry leaves, finely chopped
    1 tsp pepper powder
    1 tsp chilli powder
    1/4 tsp turmeric powder
    1-2 eggs, lightly beaten
    bread crumbs as required
    salt to taste
    oil

    Preparation:
    1. Cook the chicken pieces with pepper powder, chilli powder, turmeric powder and salt adding enough water. Shred/ mince the cooked chicken pieces and keep it aside.
    2. Heat oil in a pan and add chopped onions and saute well till transparent.
    3. Add chopped ginger, green chillies and curry leaves and saute well.
    4. Add grated beetroot and mashed potatoes into this and mix well.
    5. Then add minced chicken and mix well. Check for salt and stir well for 2 minutes on low flame.
    6. When the mixture is cooled, make small balls out of it and flatten into desired shapes.
    7. Dip each cutlet into the beaten egg and then roll in bread crumbs till well coated on all sides.
    8. Heat oil in a pan and fry the cutlets on medium flame till golden brown on both sides. 
    9. Remove from the oil and drain them on a paper towel....Serve hot with tomato sauce...

    Thursday, 15 December 2016

    Chikku - Elaneer / Tender Coconut Shake


    Ingredients:

    4 chikku/ chikkoo/sapota ( 1 cup chikku flesh )
    1 cup elaneer/ karikku/ tender coconut pulp
    2 cups chilled milk
    sugar as required

    Preparation:
    1. Peel and chop chikkoos into pieces.
    2. In a blender, add the chopped chikkoos, tender coconut pulp, chilled milk and sugar and blend well until smooth.
    3. Pour the prepared shake into serving glasses and serve.....

    Tuesday, 13 December 2016

    Vazhakoombu / Banana Flower Cutlet


    Ingredients:

    1 cup vazhakoombu, finely chopped
    1 big onion, finely chopped
    2 medium potatoes, boiled and mashed
    1 piece ginger, finely chopped
    3 green chillies, finely chopped
    1 sprig curry leaves, finely chopped
    1 tsp kashmiri chilli powder
    1/2 tsp turmeric powder
    1/2-1 tsp pepper powder
    1/2 tsp garam masala
    2 tbsp chopped coriander leaves
    1 egg, lightly beaten
    bread crumbs as required
    salt to taste
    oil

    Preparation:
    1. Apply little oil in your hand and remove the outer hard layers of vazhakoombu/ banana flower until you find the pale coloured edible part and chop it finely and soak in water for 15 minutes.
    2. Heat 1 tbsp oil in a pan and add finely chopped onion, ginger, green chillies, curry leaves and salt and saute well.
    3. Rinse and drain the water from the chopped banana flower and add this and mix well.
    4. Add the turmeric powder, chilli powder, garam masala and pepper powder and mix well and cook covered on low flame for 4-5 minutes.
    5. Remove the lid and add the mashed potatoes and chopped coriander leaves, mix well and switch off the flame.
    6. Make small balls out of  this mixture and flatten into desired shapes.
    7. Dip each cutlet into the beaten egg and then roll in bread crumbs till well coated on all sides.
    8. Heat oil in a pan and fry the cutlets on medium flame till golden brown on both sides. Remove from the oil and drain them on a paper towel....Serve hot with tomato sauce..
    • You can also dip cutlet in maida batter (mix 1-2 tbsp maida in little water and prepare a thin batter) and then roll them in bread crumbs.

    Monday, 12 December 2016

    Chicken - Green Peas Masala


    Ingredients:

    1 chicken ( about 1 1/2 kg ), cut into pieces
    2 onions, chopped
    2 green chillies, slit
    1 big piece ginger
    10 garlic cloves
    17-18 shallots
    1 cup fresh frozen green peas
    1 tbsp kashmiri chilli powder
    1 tbsp red chilli powder
    3 tbsp coriander powder
    1/2 tsp pepper powder
    1/2-3/4 tsp turmeric powder
    1 tsp garam masala
    2 sprig curry leaves
    1/4 cup chopped coriander leaves
    salt to taste
    1 1/2 tbsp oil

    Preparation:
    1. In a bowl, add kashmiri chilli powder, red chilli powder, coriander powder, pepper powder, garam masala, turmeric powder, ginger, garlic and 12 shallots. Then grind these together to a fine paste adding little water and keep it aside.
    2. Heat oil in a large thick bottomed pan and add chopped onions and curry leaves and saute well till transparent.
    3. Add slit green chillies and saute well till onion turns golden brown.
    4. Then add ground masala paste, mix well and saute till the raw smell disappears.
    5. When oil starts to appear, add the cleaned chicken pieces and salt and saute for 5 minutes.
    6. Add 1/2-3/4 cup of water, mix well and cook covered, stirring in between.
    7. When the chicken is 3/4th cooked, add fresh frozen peas and mix well and cook till the chicken is well cooked and the gravy thickens. Switch off the flame.
    8. Heat oil in another pan and fry sliced 5-6 shallots and curry leaves. Add chopped coriander leaves and fry till crispy. 
    9. Pour this over the curry and mix well. Serve hot.... 
    Recipe Source: Magic Oven

    Sunday, 11 December 2016

    Peechinga Paal Curry / Ridge Gourd - Coconut Milk Curry


    Ingredients:

    1 cup  ridge gourd/ peechinga/ tharavirikka, chopped
    5-6 green chillies, slit
    1/4 cup shallots, chopped
    1 piece ginger, chopped
    1 sprig curry leaves
    1/2-3/4 tsp turmeric powder
    1/2 tsp fennel powder
    1 tsp coriander powder
    1/2 tsp pepper powder
    salt to taste
    1 cup coconut milk
    1 1/2-2 tbsp coconut oil

    Preparation:
    1. Peel and chop ridge gourd into small pieces.
    2. Heat oil in a pan and add slit green chillies, sliced ginger, curry leaves and shallots and saute well.
    3. Add turmeric powder and mix well. Then add chopped ridge gourd and mix well
    4. Add fennel powder, coriander powder and salt and cook for 5 minutes adding little water.
    5. Add pepper powder to this and mix well.
    6. Then add coconut milk and cook on low flame for few minutes till the gravy thickens.
    7. Add 1 tsp coconut oil on top and switch off the flame....Serve hot with rice...

    Saturday, 10 December 2016

    Tea Bag Cookies


                Today's recipe is prepared as a part of a challenge by Muslim Food Bloggers group on Facebook. For this challenge, we will be doing one recipe in every month with different themes from the assigned food blog. This month's challenge is to try a recipe from Sawsan's blog " Chef in Disguise", where we can find the delicious collection of Middle Eastern and other recipes. I bookmarked many recipes from her blog and then I decided to try "Tea Bag Cookies" for my kids..They are very excited and helped me to make the tea bag tags..

    Ingredients:

    1 3/4 cup plain flour
    85 gm butter. softened
    140 gm caster sugar
    1 egg
    1 tsp vanilla essence
    150 gm chocolate, for dipping
    thread and tea bag tags, for decoration

    Preparation:
    1. In a large mixing bowl or in the bowl of stand mixer, add the butter and sugar and beat them together until light and fluffy.
    2. Add the egg and vanilla essence into this and beat until the egg is completely incorporated.
    3. Add the flour and mix / beat on low speed until the dough comes together. Then mix using your hand and knead until smooth dough.
    4. Then shape the dough into a rough square, wrap it in plastic wrap and refrigerate for at least an hour.




                 5. Preheat the oven to 200 degree celcius and line two baking trays with baking paper/ parchment paper.
                 6. Place the chilled dough on parchment paper, lightly dust it with flour and roll it out with a rolling pin to about 1 cm in thickness.
                 7. Lay a tea bag as a template onto the dough for measurement and cut out rectangles using a a sharp knife/ pizza cutter.


                8. Cut off the top corner of rectangles just like a tea bag.
                9. Use a straw/ skewer to poke a hole to insert the thread holding the tag after baking.



              10. Place the cookies on the lined baking trays with 1 inch apart  and bake for 17-10 minutes or until they start to turn golden.
                11. Leave them on the tray for 5 minutes and then transfer to a wire rack to cool completely.
               12. Melt the chocolate by using a double boiler or in a microwave.
            13.  Dip the base of the cookie in the chocolate one at a time. Shake off the excess and then gently lay on a sheet of parchment paper and allow to set.




                  14. Make tea bag tags using craft papers/ cards ( my kids helped to make this)..
               15. When the chocolate has set, thread a piece of thread/ string through the hole and then secure the ends of the thread by gluing them inside the tea bag.



    To see what other fellow bloggers have tried for the first MFB Challenge, check out here..



    Friday, 9 December 2016

    Prawn / Chemmeen Malli Curry


    Ingredients:

    15- 20 prawns, cleaned
    1 small onion, sliced
    1 tomato, chopped
    1 tsp ginger, chopped
    1/2 tsp garlic, chopped
    4-5 green chillies, chopped
    2 sprig curry leaves
    1 1/2 tsp coriander powder
    1/4 tsp turmeric powder
    1/2 tsp pepper powder
    1/4 tsp garam masala
    1 cardamom
    small piece of cinnamon
    3-4 cloves
    5 pepper corns
    a pinch of fennel seeds
    1/2 cup thick coconut milk
    chopped coriander leaves
    salt to taste
    2 tbsp oil

    Preparation:
    1. Heat oil in a pan and add sliced onion and saute well till transparent.
    2. Add chopped ginger, garlic,green chillies and curry leaves and saute for 1-2 minutes.
    3. Add coriander powder and turmeric powder and mix well till the raw smell disappears.
    4. Add salt, pepper powder and cleaned prawns to this and mix well for 2 minutes.
    5. Add chopped tomato and saute well till soft. Then add little water and mix well.
    6. Add garam masala, cardamom, pepper corns, cinnamon, cloves and fennel seeds and mix well.
    7. Then add coconut milk and mix well. Add chopped coriander leaves and curry leaves and mix well.
    8. Switch off the flame and add a pinch of crushed pepper on top...Serve hot...

    Thursday, 8 December 2016

    Folded Poori


    Ingredients:

    1/2 kg maida/ plain flour
    1 tsp ghee
    salt to taste
    water as required
    oil as required

    Preparation:
    1. In a bowl, add the flour, ghee and salt and combine well with your fingers.
    2. Add enough water to this and knead well to a stiff dough.
    3. Divide the dough to lemon sized balls and roll out each ball to thin large round.
    4. Apply little oil on its surface, fold twice to get four layers and roll again.
    5. Heat oil in a pan and deep fry the pooris till they turn golden brown on both sides. Serve hot with any curry....
    Recipe adapted from food.manoramaonline....

    Tuesday, 6 December 2016

    Beetroot Murukku / Chakli


    Ingredients:

    1 cup roasted rice flour (idiyappam podi)
    1 medium sized beetroot
    1/2 tsp chilli powder ( add more if you need spicy)
    1 tbsp melted butter
    1 tsp cumin seeds
    1/4 tsp asafoetida
    less than 1/4 cup of water to make the dough
    salt to taste
    oil for deep frying

    Preparation:
    1. Chop the beetroot into small pieces and cook with 1/4 cup of water till the beetroot turns tender. Keep it aside to cool down.
    2. Then puree the cooked beetroot with 1/4 cup of water to a smooth paste.
    3. In a large bowl, add rice flour, chilli powder, cumin seeds, asafoetida, salt and melted butter and mix well.
    4. Add pureed beetroot to this and combine well.
    5. Add water little by little  and knead the dough till it turns soft. ( Do not add too much water).
    6. Heat enough oil in a frying pan over medium flame.
    7. Take a murukku press/ mould , use the star shaped disc and fill it with the dough. 
    8. Squeeze it  to form spiral shape on a parchment paper or on a greased slotted spoon.
    9. Carefully take the murukku from the parchment paper by using steel spatula and drop gently to hot oil or dip the slotted spoon into the hot oil, and gently slide the murukku into the oil.
    10. Fry them on medium flame till they turn crispy. Drain them on a paper towel and repeat the same for the remaining dough.
    11. Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...
    Recipe adapted from here.....

    Monday, 5 December 2016

    Banana Kaiveeshal


    Ingredients:

    1 1/2 cup plain flour / maida
    1 banana, peeled
    6-7 tbsp sugar ( add to your taste)
    2 cardamoms
    2 eggs
    a pinch of salt
    oil for frying

    Preparation:
    1. In a blender, add banana, plain flour, sugar, salt, eggs and cardamoms and blend together adding 1/4 cup of water to a thick smooth batter.
    2. Heat oil in a pan on medium flame.
    3. Transfer the prepared batter to a plastic bag with a hole or a coconut shell with a hole by closing the hole with one finger.
    4. Bring it over the pan of hot oil, remove the finger and pour it in circular motion.
    5. Fry on both sides till done and remove from the flame.
    6. Repeat the same with the remaining batter and serve hot with tea/ coffee...

    Saturday, 3 December 2016

    Aval Varuthathu / Crispy and Sweet Rice Flakes Fry


    Ingredients:

    1/2 kg aval / brown rice flakes
    1 cup grated coconut
    3/4 cup sugar ( add more or less according to your taste)
    4-5 tbsp ghee

    Preparation:
    1. Heat a thick bottomed pan and add the rice flakes and dry fry till crispy. Transfer this to a plate/ bowl.
    2. In the same pan, add the grated coconut and fry/ roast on low flame till all the water dries up and it becomes light brown.
    3. Then add fried rice flakes,sugar and ghee into this and mix well, stirring continuously till the sugar is well mixed with rice flakes-coconut mixture.
    4. When the mixture turns brown and crispy, remove from the flame. Allow it to cool and transfer to an air tight container...

    Friday, 2 December 2016

    Tomato Egg Roast / Egg Bulls Eye - Tomato Roast


    Ingredients:

    4 eggs
    2 onions, thinly sliced
    4 tomatoes, thinly sliced
    4 green chillies, chopped
    1/2 tsp ginger-garlic paste
    1- 1 1/2 tsp chilli powder
    1/4 tsp turmeric powder
    1 tsp vinegar
    1/4 tsp mustard seeds
    salt to taste
    2 tbsp oil

    Preparation:
    1. Heat oil in a pan and splutter mustard seeds.
    2. Add sliced onions, chopped green chillies and ginger-garlic paste and saute well.
    3. Add chilli powder, turmeric powder and salt and mix well.
    4. Then add thinly sliced tomatoes and vinegar, mix well and cook covered on low-medium flame till soft.
    5. When tomatoes are cooked, make 4 holes and gently break the eggs one by one into each hole.
    6. Cover it with a lid and cook on low flame until the eggs is set to your liking. Then cut into 4 pieces and serve with bread/ chapati etc...

    Thursday, 1 December 2016

    Tutti Frutti Mini Loaf Cakes / Mini Loaves


    Ingredients:

    1 1/2 cup plain flour
    1 cup yoghurt
    1/2 cup oil
    3/4 cup sugar
    1-1 1/2 tsp vanilla essence
    1 1/4 tsp baking powder
    1/2 tsp baking soda
    a pinch of salt
    1/2 cup + 2 tbsp tutti frutti

    Preparation:
    1. Preheat oven to 180 degree celcius. Grease a 12 hole mini loaf tin and keep it aside.
    2. In a small bowl, mix 1/2 cup tutti frutti with 1 tbsp of plain flour (taken from 1 1/2 cup of flour) and keep it aside.
    3. Sift together remaining plain flour, baking powder, baking soda and salt in a bowl.
    4. In a large bowl, add yoghurt and whisk well. Add sugar and beat for 2 minutes.
    5. Add in the oil and vanilla essence and beat again. 
    6. Add the sifted flour mixture and fold gently to make a smooth batter. Then add tutti frutti and fold gently.
    7. Divide the batter between the holes in the mini loaf tin ( about 2/3 full of batter in each hole).
    8. Sprinkle the remaining 2 tbsp tutti frutti on top of the batter
    9. Bake the loaves for 20-25 minutes or until lightly golden and a skewer comes out clean.
    10. Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely...
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