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Wednesday, 30 August 2017

Egg Butter Masala


Ingredients:

6-7 hard boiled eggs
3 big tomatoes
2 big onions, sliced
50 gm cashew nuts
1 1/2 tbsp garlic paste
1 1/2 tbsp ginger paste
1/2 tsp turmeric powder
1 1/4- 1 1/2 tbsp kashmiri chilli powder
1/2 tsp pepper powder
1 tsp garam masala
1 tsp kasuri methi
1 tsp sugar
1/4-1/2 cup fresh cream
30 gm butter
2 tbsp oil
salt to taste
2 tbsp coriander leaves, chopped

Preparation:
  1. Cut each hard boiled egg into 2 pieces and keep it aside. Soak the cashew nuts in little water. 
  2. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and grind to a paste / puree and keep it aside.
  3. Heat 1 tbsp oil in a pan and add sliced onions and saute well till transparent. Allow it to cool and then grind to a smooth paste together with soaked cashew nuts and keep it aside.
  4. In a thick bottomed pan, heat 1 tbsp oil and 25 gm butter and add garlic paste and ginger paste and saute well till the raw smell disappears.
  5. Reduce the flame and add turmeric powder and mix well. Then add kashmiri chilli powder and mix well.
  6. Add tomato puree and saute well till oil appears on top. Add pepper powder and mix well.
  7. Then add onion-cashew paste and mix well.
  8. Add 1 1/2 cup of water, salt, garam masala, kasuri methi and chopped coriander leaves and mix well.
  9. When it starts to boil, add sugar and mix well. Add fresh cream and mix well.
  10. Then add the boiled eggs and boil for 5 minutes on low flame. Adjust salt and water (add hot water if required).
  11. Transfer to a serving plate and garnish with chopped coriander leaves and fresh cream and add 1 tbsp butter...Serve hot..
Recipe Source: Magic Oven

Tuesday, 29 August 2017

Mulayari Payasam / Bamboo Rice Payasam


Ingredients:

1 cup mulayari / bamboo rice
300 gm jaggery
3 cups thin coconut milk
1 cup thick coconut milk
1/2 tsp cardamom powder
3 tbsp sliced coconut
8-10 cashew nuts
10-12 raisins
2 tbsp ghee

Preparation:
  1. Wash and soak the bamboo rice in water for about 8-10 hours or overnight.
  2. Then pressure cook it adding 2-3 cups of water for 5-6 whistles until it turns soft.
  3. In a pan, melt the jaggery on low flame adding 1 cup of water, strain it and keep it aside.
  4. When pressure releases, open the cooker and add the jaggery syrup and mix well.
  5. Add thin coconut milk to this and mix well and cook till the payasam thickens, stirring in between.
  6. Then add the thick coconut milk and cardamom powder and simmer in low flame for 2 minutes.
  7. Heat ghee in a small pan and fry sliced coconut, cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix...Serve warm...

Churakka / Bottle Gourd Pachadi


Ingredients:

1 cup churakka/ bottle gourd, chopped
1/2 cup grated coconut
1 cup yoghurt
3 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  1. Peel and chop churakka into small pieces and cook it in a pan adding 2 slit green chillies, salt and enough water.
  2. Grind grated coconut with cumin seeds, 1 green chilly and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked churakka, mix well and heat in low flame for 2-3 minutes. Don't allow to boil.
  4. Check for salt and switch off the flame. 
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 

Monday, 28 August 2017

Vazhapindi - Unakka Chemmeen Theeyal / Banana Stem and Dried Prawns Theeyal


Ingredients:

1 cup vazhapindi/ banana stem, chopped
1/4 cup dried prawns/ unakka chemmeen
2 onions, chopped
1 cup grated coconut
1/4 tsp turmeric powder
8-10 shallots, sliced
3 garlic cloves
5-6 pepper corns
2 sprig curry leaves
1 tbsp coriander powder
2 tsp chilli powder
gooseberry sized tamarind
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

Preparation:
  1. Cut the banana stem into rounds and pull the fibre from the edges using fingers and remove them. Then chop into small pieces and soak them in water till you use.
  2. Clean the dried prawns and wash it and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  3. In a pan, roast grated coconut, shallots, turmeric powder, garlic, pepper corns and 1 sprig curry leaves till brown. Then add chilli powder and coriander powder and mix well.  
  4. Switch off the flame and allow it to cool and then grind it to a smooth paste adding little water and keep it aside.
  5. Heat oil in a pan and splutter mustard seeds. Add 1 sprig curry leaves and chopped onion and saute well.
  6. Add chopped banana stem and dried prawns to this and saute well till it turns soft and gets cooked.
  7. Then add ground coconut paste, tamarind extract, salt and enough water , mix well and allow it to boil for few minutes till the gravy thickens.
  8. Remove from the flame and serve hot with rice, pathiri etc...

Feijoa - Banana Milkshake


Ingredients:

2-3 feijoas, peeled and chopped
1 large banana, peeled and chopped
2 cups of chilled milk
4-5 tbsp sugar or as required

Preparation:
  1. In a blender, add the chopped feijoa, banana, chilled milk and sugar and blend well until smooth and creamy.
  2. Pour the prepared milkshake into serving glasses and serve.........

Sunday, 27 August 2017

Muthira / Horse Gram Thoran


Ingredients:

1 cup muthira / horse gram
1/2 cup grated coconut
1/2 tsp chilli powder
1/4-1/2 tsp pepper powder
1/4 tsp turmeric powder
3 shallots
1 garlic clove
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Wash the horse gram and soak in water for 5-6 hours and pressure cook it adding enough water and salt for 4 whistles. Drain the water and keep it aside.
  2. Crush together grated coconut, shallots, cumin seeds, garlic clove, chilli powder, pepper powder and turmeric powder and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves.
  4. Add the cooked horse gram , few curry leaves and crushed coconut mixture and mix well.
  5. Adjust the salt and cook it covered for about 4-5 minutes on low flame, stirring occasionally until dry..Serve hot with rice...

Vellarikka ( Yellow Cucumber ) Pulissery / Moru Curry


Ingredients:

1 1/2 cup vellarikka / yellow cucumber
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2-3 green chillies
1 cup yoghurt
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2 shallots
2-3 dry red chillies
1 sprig curry leaves
salt
oil

Preparation:
  1. Peel and chop vellarikka into small cubes.
  2. Grind grated coconut with cumin seeds, green chillies,  shallots and 1/4 tsp turmeric powder to a smooth paste.
  3. In a pan, add the vellarikka pieces and cook it adding 1/4 tsp turmeric powder,salt and enough water on medium flame until it turns soft and tender.
  4. Add the ground coconut paste to the cooked vellarikka, mix well and cook for 4-5 minutes on medium flame, stirring occasionally.
  5. Reduce the heat and add the beaten yoghurt , mix well and cook for 1-2 minutes. Don't allow to boil.
  6. Heat little oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery... Serve with rice..

Saturday, 26 August 2017

Paneer Tikka Pizza


Ingredients:

For the pizza base:

2 cup all purpose flour
2 tbsp milk powder
3/4 tsp sugar
1 tsp salt
1 1/2 tsp instant yeast
1/2 tsp baking powder
1/4 tsp oregano
2 tbsp olive oil / vegetable oil
3/4 cup lukewarm water (as required to make a smooth dough)

For paneer tikka topping:

1 1/4 cup paneer / cottage cheese, cubed
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp garam masala
a pinch of cumin powder
1 tsp ginger-garlic paste
1 tsp lemon juice
salt to taste
2 tbsp oil

Other topping ingredients:

1 big onion, thinly sliced
1/2 cup cherry tomato, thinly sliced
1 cup capsicum (green, yellow and red), thinly sliced
1/2 tsp red chilli flakes
2 pinch oregano
4 tbsp cheddar cream cheese spread
4 tbsp pizza sauce, homemade or ready-made
300 gm shredded mozzarella cheese
2 tbsp butter
salt to taste

Preparation:
  1. In a bowl, add all purpose flour, milk powder, sugar, yeast, baking powder, salt and oregano and mix well.
  2. Add oil to this and mix well. Add warm water little by little and knead well to a smooth dough.
  3. Then coat it with a thin layer of oil and keep it aside covered for about 2 hours.
  4. To prepare paneer tikka, marinate paneer cubes with chilli powder, coriander powder, garam masala, cumin powder, ginger-garlic paste, lemon juice and salt and refrigerate for 2 hours.
  5. Grill the marinated paneer in the oven, drizzling oil all over it, or about 10-12 minutes or till done at 180 degree celcius, turning the sides in between.
  6. Cut the grilled paneer cubes to two halves and keep it aside.
  7. In a bowl, combine together onion, tomato, capsicum and little salt and keep it ready.
  8. Take the dough out, punch it down and knead it for a minute. Make two portions out of it , roll the dough to a big circles and transfer it to a greased pizza pan and keep it covered for about 15 minutes.
  9. Prick all over with a fork, rub the whole with melted butter and spread cheddar cream cheese spread. 
  10. Spread 2 tbsp of pizza sauce, sprinkle very little shredded mozzarella cheese.
  11. Top it with half of onion mixture and paneer cubes.Sprinkle red chilli flakes and oregano and top it with shredded mozzarella cheese.
  12. Again sprinkle little oregano and red chilli flakes.
  13. Preheat the oven to 180 degree celcius and bake it for about 25-30 minutes or till the cheese melts completely and sides of the pizza base turns golden.
  14. Remove from oven, let it sit for about 2-3 minutes, cut it into pieces and serve...
Recipe adapted from here...

Thursday, 24 August 2017

Chocolate Chip Mini Loaf Cakes


Ingredients:

1 cup self-raising flour
1/2 cup caster sugar
1/2 cup (110 gm) butter, softened
2 large eggs
1 tsp vanilla essence
1 cup chocolate chips

Preparation:
  1. Preheat oven to 180 degree celcius. Grease a 8-12 hole mini loaf cake mould and keep it aside.
  2. In a bowl, combine the flour, sugar, butter and eggs and beat together for 2 minutes or until smooth.
  3. Then add 3/4 of the chocolate chips and fold gently.
  4. Divide the batter between the holes in the mini loaf cake mould ( about 2/3 full of batter in each hole).
  5. Sprinkle the rest of the chocolate chips on top and then transfer the mould to the oven.
  6. Bake in the preheated oven for 15-20 minutes or until the toothpick inserted in the centre comes out clean. 
  7. Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely...

Wednesday, 23 August 2017

Chicken Kothu Idli


Ingredients:

6-8 idlis, roughly chopped
150 gm - 200 gm boneless chicken
1 medium onion, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1 green chilly, finely chopped
1 tomato, finely chopped
1 1/2 -2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp pepper powder
1 sprig curry leaves
2 tbsp coriander leaves, chopped
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Cut the boneless chicken into small cubes and keep it aside.
  2. Heat oil in a pan and add chopped green chilly, ginger, garlic and onion and saute well.
  3. Add kashmiri chilli powder and turmeric powder and mix well.
  4. Add curry leaves and chopped tomato and saute well till soft.
  5. Add cleaned chicken pieces and salt and saute well till the chicken gets cooked.
  6. Add garam masala and curry leaves to this and mix well.
  7. Then add chopped idlis and mix well by crushing / mincing the idlis and chicken pieces using a spatula / ladle until everything blends well.
  8. Add pepper powder and chopped coriander leaves and mix well. Switch off the flame and serve hot...

Tuesday, 22 August 2017

Vazhapindi Cherupayar Thoran / Banana Stem and Green Gram Thoran


Ingredients:

2 cups vazhapindi / banana stem, finely chopped
1/4 cup green gram / cherupayar
1/2 cup grated coconut
3-4 green chillies
4 shallots
2 garlic cloves
1 sprig curry leaves
1/4 tsp turmeric powder
2 dry red chillies
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

Preparation:
  1. Soak green gram/ cherupayar in water overnight and pressure cook it adding enough water and salt and keep it aside.
  2. Cut the banana stem into thin rounds and pull the fibre from the edges using fingers and remove them. Then chop into fine pieces and soak them in water till you use.
  3. Crush together grated coconut, shallots, garlic cloves and green chillies and keep it aside.
  4. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and fry.
  5. Add chopped banana stem, turmeric powder and salt and mix well and cook covered in low flame, stirring occasionally. Sprinkle little water if required.
  6. Then add cooked cherupayar, curry leaves and crushed coconut mixture, mix well and cook covered for 2-3 minutes on low flame. Remove from flame and serve with rice...

Vella Manga Curry


Ingredients:

1 cup green mango, chopped
2 green chillies
1/2 tsp chilli powder
1/4 tsp fenugreek powder
3 tbsp grated coconut
4 tbsp yoghurt
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tsp oil

Preparation:
  1. Peel the skin of the green mango and chop into small pieces. 
  2. Then mix it with chilli powder, fenugreek powder, chopped green chillies and salt and keep it aside for 30 minutes.
  3. Grind grated coconut and 1/2 tsp mustard seeds together to a fine paste and keep it aside.
  4. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  5. Add the mango mixed with chilli powder and saute till it becomes soft.
  6. Add the coconut paste and saute till the raw flavor disappears.
  7. Add yogurt to this and mix well. Switch off the flame and serve with rice...
Recipe adapted from here

Sunday, 20 August 2017

Karikku Payasam / Tender Coconut Payasam


Ingredients:

1 cup karikku / elaneer / tender coconut pulp
1 cup tender coconut water
2 cups of milk
1/2 cup condensed milk
3-4 tbsp sugar
1/2 tsp cardamom powder
1/2 tsp ghee
3 cashew nuts, chopped
few strands of saffron

Preparation:
  1. In a blender, add  tender coconut water and half of the tender coconut pulp and blend well. Keep it aside.
  2. Chop the remaining tender coconut pulp into small pieces and keep it aside.
  3. Heat the milk in a sauce pan and when it starts boiling, add the condensed milk and sugar and mix well. Keep stirring until the mixture reaches the required consistency.
  4. Then add the blended tender coconut mixture and the chopped tender coconut pieces and mix well.
  5. Add in the cardamom powder and mix well. Switch off the flame.
  6. Heat ghee in a small pan and roast the cashew nuts until light golden.
  7. Add the fried cashew nuts and saffron strands to the payasam and serve warm or chilled...

Saturday, 19 August 2017

Nellikka Pachadi / Gooseberry Pachadi


Ingredients:

8 gooseberry / nellikka/ amla
2 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
small piece of ginger
1 cup yoghurt
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
1 sprig curry leaves
salt as required
2 tsp oil

Preparation:
  1. Chop the gooseberries into slices and then cook it adding 1/4 cup of water and salt on a medium flame until it becomes soft and water dries up. Don't overcook the gooseberries.
  2. Grind grated coconut, green chillies, ginger and cumin seeds together to a fine paste. Add 1/2  tsp of mustard seeds to this and grind for a minute.
  3. Add this ground coconut paste, yoghurt and required salt to the cooked gooseberry and mix well.
  4. Heat oil in a small pan and splutter 1/2 tsp mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves and pour this over the pachadi. Serve with rice....

Friday, 18 August 2017

Kovakka Theeyal / Ivy Gourd Cooked in a Roasted Coconut Gravy


Ingredients:

20-25 kovakka
12-15 shallots
2 green chillies
1 cup grated coconut
10-12 black peppercorns
1/2 tsp fenugreek seeds
5 dry red chillies
1 tbsp coriander powder ( or 2 tbsp coriander seeds)
1/4-1/2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
small lemon sized tamarind
water as required
1 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
oil

Preparation:
  1. Wash and cut kovakka into small rounds. Soak tamarind in 1/4 cup of water and keep it aside.
  2. Heat a pan and dry roast grated coconut, peppercorns, fenugreek seeds and 3 dry red chillies till it becomes golden brown.
  3. Then reduce the flame and add kashmiri chilli powder, coriander powder and turmeric powder and mix well.
  4. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding little water and keep it aside.
  5. Heat 2 tbsp oil in a thick bottomed pan and add chopped kovakka, shallots and green chillies and saute for 5-8  minutes on medium flame until the shallots turn light brown.
  6. Add ground coconut paste and tamarind extract and mix well.
  7. Add 1 1/2 cup of water and salt to this, mix well and cook it covered on low- medium flame for 10-12 minutes until the kovakka becomes soft and the gravy thickens.
  8. Heat 1 tbsp oil in another small pan and splutter mustard seeds. Add 2 dry red chillies and curry leaves and fry and pour this seasoning over the theeyal and mix well. Serve hot with rice...

Thursday, 17 August 2017

Squid / Koonthal Pasta


Ingredients:

2 cups pasta
400-500 gm squid / koonthal, cut into round pieces
2 1/2- 3 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
1 tbsp lemon juice
2 onions, thinly sliced
1 1/2 tsp ginger-garlic paste
2 green chillies, chopped
1 tomato chopped
1/2 tsp garam masala
3-4 tbsp coriander leaves, chopped
salt to taste
oil as required

Preparation:
  1. Boil water in a deep pan, add pasta, 1 tsp of oil and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  2. Clean the squid and marinate it with 1 1/2-2 tsp chilli powder, 1/4 tsp turmeric powder , pepper powder , lemon juice and salt and keep it aside for 20-30 minutes. Then fry the marinated squid and keep it aside.
  3. Heat oil in a pan  and add sliced onions and saute well.
  4. Add ginger-garlic paste and green chillies and saute well till the raw smell disappears.
  5. Add chopped tomato and saute well till soft.
  6. Add 1 tsp chilli powder, 1/4 tsp turmeric powder and 1/2 tsp garam masala and mix well.
  7. Then add the fried squid and chopped coriander leaves and mix well. Adjust the salt.
  8. Add cooked pasta to this , mix well and cook covered for 5 minutes in low flame.
  9. Switch off the flame and garnish with chopped coriander leaves and serve hot..

Oreo - Tender Coconut Shake


Ingredients:

4 oreo cookies
1 cup elaneer/ karikku/ tender coconut pulp
250 ml frozen/ chilled milk
2 tbsp sugar
2-3 dates

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

Tuesday, 15 August 2017

Tricolor Pulao


Ingredients:

1 cup basmati rice
2 cardamoms
2 cloves
1 inch piece cinnamon
salt to taste
water as required

For Saffron/ Orange layer:

1 tomato, grind to a paste
1 tbsp grated carrot
1/2 onion, chopped
1/2 tsp ginger-garlic paste
1/2 tsp chilli powder
1/4 tsp garam masala
1 tbsp oil
salt to taste

For Green layer:

1 - 1 1/2 cup coriander leaves
3/4 cup garted coconut
3 green chillies
small piece ginger
1/4 tsp cumin seeds
lemon juice of 1 lemon
salt to taste

Preparation:
  1. Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.
  2. Boil 4-5 cups of water in a deep pan adding cardamom, cloves and cinnamon. Then add the drained rice and salt and cook in medium flame till done. Drain the water and divide the cooked rice into 3 portions and keep it aside.
  3. For orange / saffron layer, heat oil in a pan and saute chopped onion till soft. Add ginger-garlic paste and saute till the raw smell goes. 
  4. Add tomato paste, chilli powder, garam masala and salt and cook on high flame till the gravy thickens.
  5. Then add one portion of cooked rice and grated carrots and mix well. Switch off the flame.
  6. For green layer, grind coriander leaves, grated coconut, green chillies, lemon juice, cumin seeds and salt together to a smooth paste.
  7. Then mix this with other portion of cooked rice. You can also use spinach puree for the green layer.
  8. In a bowl/ serving plate, arrange the green rice, white rice and saffron rice like the tricolor and then serve with raita...

  • You can also layer the rice in a greased bowl - layer the green rice at the bottom of the bowl, then the white rice and finally top it with orange layer and press with a spoon. Gently invert it on the serving plate and serve...

Monday, 14 August 2017

Vegetable Rava Upma


Ingredients:

1 cup roasted rava/ semolina
1/2 cup carrot, finely chopped
1/2 cup beans, finely chopped
1/2 cup potato, finely chopped
1 onion, finely chopped
1 tsp ginger, finely chopped
1 tsp green chilly, finely chopped
2 cups of water
1/2 tsp ghee
2 tbsp oil
salt to taste
1 sprig curry leaves
1/2 tsp mustard seeds

Preparation:
  1. Heat oil in a pan and splutter mustard seeds and add curry leaves.
  2. Add chopped onion, ginger and green chillies and saute well till onion turns light transparent.
  3. Add finely chopped carrot, beans, potato and salt and saute well.
  4. Now add water, 1/2 tsp ghee and required salt and bring it to boil .When water starts boiling, reduce the flame to low and add roasted rava to it with constant stirring without forming any lumps.
  5. Then cook it covered for 7-8 minutes on low flame, stirring in between. Switch off the flame and then serve..

Sunday, 13 August 2017

Drumstick Leaves / Muringayila Erissery


Ingredients:

3 cup muringayila/ drumstick leaves, cleaned
1/4 cup toor dal
3/4 cup grated coconut
3 garlic cloves
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp coconut oil
1/4 tsp mustard seeds
3 dry red chillies
2 sprig curry leaves
1/4 cup grated coconut

Preparation:
  1. Grind grated coconut, garlic,cumin seeds, chilli powder and turmeric powder to a coarse paste adding 1/2 cup of water.
  2. Cook toor dal in a pressure cooker adding enough water till soft.
  3. Once the pressure releases, open the cooker and add the ground paste and bring this to boil.
  4. Then add cleaned muringayila and salt and cook covered till done. Switch off the flame.
  5. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry well.
  6. Add 1/4 cup grated coconut to this, mix well and fry till brown. Pour this tempering to curry and mix well. Serve with rice...

Friday, 11 August 2017

Easy Chocolate Chip Cupcakes


Ingredients:

1 cup self-raising flour
1/2 cup caster sugar
1/2 cup (110 gm) butter, softened
2 large eggs
1 tsp vanilla essence
1 cup chocolate chips

Preparation:
  1. Preheat oven to 180 degree celcius and line a 12- hole cupcake tin with paper cases and keep it aside.
  2. In a bowl, combine the flour, sugar, butter and eggs and beat together for 2 minutes or until smooth.
  3. Fold in 3/4 of the chocolate chips and then divide the batter between the paper cases.
  4. Sprinkle the rest of the chocolate chips on top and then transfer to the oven.
  5. Bake in the preheated oven for 15-20 minutes or until the toothpick inserted in the centre comes out clean. 
  6. Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely...

Thursday, 10 August 2017

Mutton Shahjahani / Shahjahani Gosht Masala


                   The theme for this month's Muslim Food Blogger's Challenge is " meat based recipes ". I got this recipe from Lakshmi Nair's Cookery Show - Magic Oven..It has a rich and thick gravy and goes well with naan, batura, ghee rice etc...

Ingredients:

1/2 kg mutton, cut into pieces
3 big onions, thinly sliced
8-10 green chillies
1 cup coriander leaves, chopped
1/2 tsp turmeric powder
1/4-1/2 fresh cream
salt to taste
oil as required

Preparation:
  1. In a pressure cooker , add the cleaned mutton pieces, turmeric powder and salt and mix well and cook till done adding 1/4 cup of water.
  2. In the meantime, heat oil in a pan and fry the sliced onions till golden brown and keep it aside.
  3. In the same oil, fry the green chillies and keep it aside.
  4. Then grind the fried onions and green chillies with chopped coriander leaves to a paste. Keep it aside.
  5. Heat a thick bottomed pan and add the cooked mutton with its stock and ground masala / paste and mix well.
  6. Check salt and add if required.Then cook it for 10 minutes at medium flame.
  7. Add fresh cream and mix well for 2-3 minutes and switch off the flame...Serve with chapati, naan, batura, ghee rice etc...
Recipe adapted from here...


   
   

Wednesday, 9 August 2017

Spinach and Dal Curry / Cheera Parippu Curry


Ingredients:

2 cups cheera/ spinach leaves, chopped
3/4 cup toor dal / thuvaraparippu
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
1/2 tsp cumin seeds
1 garlic clove
1/2 tsp mustard seeds
3 dry red chillies
1 sprig curry leaves
1 tbsp oil
salt

Preparation:
  1. Wash the spinach leaves and chop them into small pieces and keep it aside.
  2. Grind grated coconut with cumin seeds and a garlic clove to a smooth paste and keep it aside.
  3. In a pressure cooker, add the toor dal and cook it adding enough water for 1-2 whistles.
  4. Once the pressure releases, open the cooker and mash it lightly and add the chopped spinach, chilli powder, turmeric powder and salt and mix well.
  5. Cook it on medium flame till spinach is cooked and then add the ground coconut mixture, mix well and cook for 4-5 minutes on low flame.
  6. Adjust the salt and add little water if it is very thick. When it starts to boil, switch off the flame.
  7. Heat oil in a pan, splutter mustard seeds and add dry red chillies and curry leaves and pour this over the prepared curry..Serve hot with rice... 

Tuesday, 8 August 2017

Ragi Murukku / Finger Millet Chakli


Ingredients:

2 cups ragi flour
1 cup rice flour
1/2 cup roasted gram /  split chana dal/ pottukadala
2 tbsp butter
1 tsp white sesame seeds
1 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp asafoetida
salt to taste
oil for frying

Preparation:
  1. In a pan, dry roast the roasted gram slightly till it turns light brown and allow to cool completely and then grind it to a fine powder. 
  2. In a bowl, take the ragi flour, rice flour, 1/2 cup roasted gram flour, cumin seeds, white sesame seeds, chilli powder, salt, asafoetida and butter and mix well.
  3. Add required water little by little to this and knead to a soft dough.
  4. Take a murukku press / mould , use the star shaped disc and fill it with the dough.
  5. Heat oil in a deep pan and when the oil gets heated up, press the murukku directly into the hot oil. Do not overcrowd.
  6. Fry them on medium flame till they are cooked and turn crispy on both sides. Drain on paper towel and repeat the same for the remaining dough. 
  7. Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...

Monday, 7 August 2017

Chemmeen Pacha Kurumulaku Roast / Prawn Green Peppercorn Roast


Ingredients:

1/2 kg prawns, cleaned
2 tbsp green peppercorns / pacha kurumulaku
1 piece ginger
6 garlic cloves
1 cup shallots
1/4 tsp turmeric powder
2 tsp coriander powder
small piece tamarind (soaked in 2 tbsp water)
1 tsp fennel powder / crushed fennel seeds
a pinch of fenugreek seeds
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Crush the ginger, garlic, green peppercorns and 5 shallots together and keep it aside.
  2. Clean the prawns and marinate it with the crushed mixture, turmeric powder and salt and keep it aside for 20 minutes.
  3. Heat 2 tbsp oil in  a pan and add fenugreek seeds and curry leaves and saute for a couple of seconds.
  4. Add sliced shallots and saute well till it turns golden brown in colour.
  5. Add coriander powder and fennel powder and saute well till the raw smell disappears.
  6. Add marinated prawns to this and mix well. Then add 1/4 cup of water and cook it covered till done and the masala is well coated with the prawns. 
  7. Then add tamarind water and mix well and cook for 2-3 minutes on medium flame.
  8. Switch off the flame and transfer to a serving plate ...Serve hot...

Sunday, 6 August 2017

Kaada Mutta / Quail Egg Bajji


Ingredients:

10 kaada mutta/ quail eggs, boiled and peeled
1/2 cup gram flour / kadalapodi
1 tbsp rice flour
1/4 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste
1 green chilly, finely chopped
a pinch of asafoetida
1/4 tsp garam masala
2 tbsp curry leaves, chopped
salt to taste
water as required
oil for frying

Preparation:
  1. In a bowl, add gram flour, rice flour, chilli powder, turmeric powder, ginger-garlic paste, chopped green chilly, garam masala, asafoetida, curry leaves and salt and mix well.
  2. Add required water little by little to this and make a thick batter.
  3. Heat oil in a pan on medium heat and dip the boiled quail eggs in the batter and deep fry until it turns golden colour.
  4. Remove from the oil and drain them on a paper towel....Serve hot with tea or coffee :)

Saturday, 5 August 2017

Blueberry Mini Loaf Cakes


Ingredients:

1 cup self-raising flour
1/2 cup caster sugar
1/2 cup (110 gm) butter, softened
2 large eggs
1 tsp vanilla essence
1 cup blueberries

Preparation:
  1. Preheat oven to 180 degree celcius. Grease a 8-12 hole mini loaf cake mould and keep it aside.
  2. In a bowl, combine the flour, sugar, butter and eggs and beat together for 2 minutes or until smooth.
  3. Then add 3/4 of the blueberries and fold gently.
  4. Divide the batter between the holes in the mini loaf cake mould ( about 2/3 full of batter in each hole).
  5. Sprinkle the rest of the blueberries on top and then transfer the mould to the oven.
  6. Bake in the preheated oven for 15-20 minutes or until the toothpick inserted in the centre comes out clean. 
  7. Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely...

Friday, 4 August 2017

Pear - Elaneer / Tender Coconut Shake


Ingredients:

1 big pear, peeled and chopped
1 cup elaneer/ karikku/ tender coconut pulp
2 cups chilled milk
sugar as required

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

Wednesday, 2 August 2017

Potato and Cauliflower Curry with Coconut Milk ( Urulakizhangu - Cauliflower Thengapal Curry )


Ingredients:

1 cauliflower, cut into big florets
2 potatoes, peeled and chopped
1 big onion, sliced
1 piece ginger
2 green chillies, chopped
1 tsp turmeric powder
1 1/2 tbsp coriander powder
1 tbsp chilli powder
1 small tomato, chopped
2 1/2-3 cups thin coconut milk
3/4 cup thick coconut milk
1- 1 1/2 tsp cumin powder
2 sprig curry leaves
2 dry red chillies
3-4 shallots, sliced
1 tsp mustard seeds
salt to taste
oil as required

Preparation:
  1. Heat oil in a pan and add sliced onion, ginger, green chillies and curry leaves and saute well.
  2. Add turmeric powder, coriander powder and chilli powder one by one and mix well.
  3. Add chopped tomato and salt , mix well and cook covered on low flame till soft.
  4. Add thin coconut milk, chopped potato, cumin powder and salt and cook covered till half done.
  5. Add cleaned cauliflower florets to this and cook covered till cooked. Then add thick coconut milk and boil well for 3-4 minutes.
  6. Heat little oil in a small pan and splutter mustard seeds. Add dry red chillies, curry leaves and sliced shallots and fry well till brown.
  7. Add a pinch of turmeric powder and chilli powder and mix well. Switch off the flame and pour this over the curry...Serve hot...

Tuesday, 1 August 2017

Cream of Broccoli Soup


Ingredients:

125 gm broccoli, chopped
1 tbsp garlic, finely chopped
1 big onion, finely chopped
1 tbsp plain flour, heaped
1- 1 1/2 tsp crushed pepper
500 ml milk
3/4-1 cup water
salt to taste
2 1/2 tbsp butter

Preparation:
  1. Heat 3/4-1 tbsp butter in a thick bottomed pan and add chopped garlic and saute.
  2. Add chopped onion and saute well till it turns soft.
  3. Add chopped broccoli and saute well. Add 1/2 cup of milk and 3/4 cup of water to this and allow to cook adding little salt.
  4. Switch off the flame and allow it to cool and then using a blender, puree/ blend until smooth.
  5. Heat 1 1/2 tbsp butter in another thick pan and add plain flour and saute till the raw smell disappears on low flame.
  6. Add remaining milk and crushed pepper to this and mix well.
  7. Then add broccoli puree, mix well and allow to boil for 5 minutes, stirring continuously.
  8. Adjust salt and pepper powder and switch off the flame.
  9. Transfer into soup bowls and serve hot....
  • Adjust the consistency of soup by adding milk/ water....

Monday, 31 July 2017

Creamy Chicken Curry


Ingredients:

1 kg chicken, cut into pieces
1 1/2 tsp pepper powder
4 onions, sliced
1 tsp ginger, crushed
1 tsp garlic, crushed
2 tomatoes, chopped
10 mint leaves
2 tsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
3 tbsp cashew nuts (soaked and ground to paste with 2 tbsp milk)
salt to taste
4 tbsp oil

Preparation:
  1. Clean the chicken pieces and marinate it with pepper powder and salt for about 20 minutes.
  2. Heat 2 tbsp oil in a pan and add sliced onion and little salt and saute till soft.
  3. Add crushed ginger and garlic and saute till the raw smell disappear.
  4. Add chopped tomato and mint leaves to this and saute till soft.
  5. Add chilli powder, coriander powder and turmeric powder and saute till oil appears on top.
  6. Remove it from flame and let it cool for 10 minutes and then grind it to a fine paste without adding water.
  7. Heat 2 tbsp oil in the same pan used for sauting onion and add marinated chicken pieces and cook for 5 minutes.
  8. Add ground onion masala paste to this, mix well and bring to boil. Reduce the flame and add 3/4 -1 cup of water and cook till the chicken is done.
  9. Add the ground cashew paste, mix well and remove from flame... Garnish with chopped coriander leaves and serve hot..
Recipe adapted from here...

Sunday, 30 July 2017

Njandu - Urulakizhangu Varutharachathu / Crab and Potato Curry with Roasted Coconut


Ingredients:

4-5 medium crabs, cleaned
2 potatoes
1 piece ginger ( 1 tbsp) , chopped
4 garlic cloves, chopped
3-4 green chillies, slit
1 onion, sliced
5 shallots
1 cup grated coconut
5-6 peppercorns
2 cardamoms
2 piece of cinnamon
1/2 tsp turmeric powder
1 tsp coriander powder
1 1/2-2 tsp chilli powder
2 sprig curry leaves
salt to taste
1 1/2 tbsp coconut oil

Preparation:
  1. Cut the crab into pieces and clean it and keep it aside. Peel and chop potatoes into cubes.
  2. Heat a pan and dry roast the grated coconut with peppercorns, cardamoms and cinnamon till brown.
  3. Switch off and then grind it to a fine paste adding little water and keep it aside.
  4. In a clay pot or pan and add cleaned crabs,  2 tsp chopped ginger, 2 chopped garlic, 1-2 slit green chillies, 1/2 sliced onion, 1/4 tsp turmeric powder, 2 tsp coconut oil, cubed potatoes, curry leaves and salt and mix well.
  5. Then add enough water to cook and cook it covered till done.
  6. Heat 1 tbsp oil in another pan and add remaining ginger, garlic, green chillies, onion, shallots and curry leaves and saute till light brown.
  7. Add 1/4 tsp turmeric powder, coriander powder and chilli powder to this and mix well.
  8. Add cooked crabs along with potatoes and required water and mix well. Adjust the salt and allow it to boil.
  9. Then add the ground coconut paste, mix well and cook it for about 5-7 minutes on medium flame.
  10. Add little coconut oil on top and remove from flame...Serve hot

Yellow Watermelon Fizz


Ingredients:

2 cups of yellow watermelon, chopped and deseeded
1 tbsp lemon juice
2 tbsp sugar (or as required)
1/2 cup cold water
1- 1 1/2 cup chilled soda

Preparation:
  1. In a blender, add the chopped watermelon, lemon juice, sugar and cold water and blend well.
  2. Transfer half of this prepared juice in two serving glasses and pour chilled soda on top of this....Serve immediately..

Saturday, 29 July 2017

Radish Chutney


Ingredients:

4-5 pink radish (1/2 cup), peeled and grated
1 ripe tomato, chopped
a small piece of tamarind
5-6 dry red chillies
2 garlic cloves
1 tbsp coriander leaves, chopped
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
2-3 tsp oil

Preparation:
  1. Heat little oil in a pan and add grated radish and saute for 3-4 minutes at medium flame until it turns soft and the raw smell goes off.
  2. Add garlic, 4 dry red chillies and tamarind and saute for a minute.
  3. Add chopped tomato and saute well. 
  4. Add coriander leaves and salt and stir well. Switch off the flame and allow to cool completely.
  5. Then grind it together to a smooth paste without adding water.
  6. Heat little oil in a pan and splutter mustard seeds. Add 2 dry red chillies and curry leaves and fry and add this tempering over chutney...Mix well and serve with idli, dosa etc...

Bhindi Raita / Okra Raita


Ingredients:

250 gm okra/ bhindi/ vendakka, finely chopped
1 cup yoghurt
2 green chillies, finely chopped
1/2-1 tsp chilli powder
1/2 tsp chaat masala
1/4 tsp mustard seeds
a pinch of asafoetida
1 tbsp coriander leaves, chopped
salt to taste
2-3 tsp oil

Preparation:
  1. Heat oil in a pan and splutter mustard seeds. Add finely chopped okra, asafoetida, chilli powder, chaat masala and salt and fry till crispy and brown. Remove them from the pan and keep aside to cool.
  2. In a bowl, add yoghurt, green chillies, coriander leaves and salt and mix well.
  3. Just before serving, add the fried okra on top of the yoghurt mixture.. Serve it with rice...

Thursday, 27 July 2017

Kozhi Choru / Malabar Chicken Rice


Ingredients:

1 kg chicken
2 medium onions, sliced
2 green chillies, slit
4 garlic cloves, crushed
small piece ginger, crushed
2 medium tomatoes, chopped
2 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp fennel powder
1/2 tsp garam masala
1 bay leaf
2 cardamoms
4 cloves
1 cinnamon
7-8 peppercorns
1 tbsp ghee
1 tbsp oil
2 cups basmati rice/ jeerakasala rice
2 cups water
salt to taste
chopped coriander leaves

Preparation:
  1. Cut the chicken into small pieces, clean it and keep it aside.
  2. Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.
  3. Heat oil in a thick bottomed pan and saute sliced onion and green chillies with little salt till transparent.
  4. Add ginger and garlic and saute till raw smell is gone.
  5. Add chopped tomatoes and cook till soft and mashed.
  6. Add coriander powder, red chilli powder, turmeric powder and fennel powder, mix well and cook for 2-3 minutes.
  7. Add the cleaned chicken pieces and mix well. Sprinkle in the garam masala and cook on low flame till it releases stock and is 80 % done.
  8. Meanwhile, heat ghee in a large pan and fry cardamoms, cloves, cinnamon, bay leaf and peppercorns.
  9. Add drained rice to this and saute for 4-5 minutes on medium flame till crisp.
  10. Add the water with salt and cook covered on low flame till the water is absorbed by the rice.
  11. Add the rice into the cooking chicken and stock and mix well. Then cook it covered on low flame for another 15 minutes or till completely cooked.
  12. Garnish with coriander leaves and serve hot with raita, pickle etc...
Recipe adapted from  Rafeeda's " The Big Sweet Tooth"

Wednesday, 26 July 2017

Mathi / Sardine Roast

Ingredients:


Ingredients:

1/2 kg mathi/ sardines
2 onions, thinly sliced
small piece ginger, chopped
5 garlic cloves, chopped
3 green chillies, chopped
1 sprig curry leaves
1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 piece kudampuli
1/2 tsp pepper powder
salt to taste
2 tbsp oil

Preparation:
  1. Clean and cut each sardine into 2 pieces.
  2. Heat oil in a claypot/ manchatti and add sliced onions and saute until it turns brown.
  3. Add chopped ginger, garlic, green chillies, curry leaves and salt, mix well and cook for 2-3 minutes.
  4. Add chilli powder, coriander powder and turmeric powder and saute well.
  5. Then add 1 1/2 cups of hot water to this, mix well and allow to boil.
  6. When it boils, add kudampuli and cleaned sardines and cook covered on low flame for 10 minutes till the fish is done and the gravy thickens.
  7. Then add pepper powder and mix well. Adjust the salt and switch off the flame...Serve hot...

Tuesday, 25 July 2017

Strawberry Banana Donuts


Ingredients:

1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 ripe banana
1/2 cup sugar
1/2 cup milk
1/2 tsp vanilla essence
1/4 cup oil
1/2 cup strawberries, chopped

Preparation:
  1. Preheat oven to 180 degree celcius. Lightly spray the doughnut pan with baking spray and keep it aside. 
  2. In a large bowl, add all purpose flour, baking powder, salt and mix well.
  3. In another bowl, mash the ripe banana. Then add sugar, milk, oil and vanilla essence to this and mix well.
  4. Add wet ingredients ( step 3) to the flour mixture and mix well until combined.
  5. Gently fold in the chopped strawberries.
  6. Fill about 2/3 full of batter into the prepared doughnut pan using a spoon or a piping bag.
  7. Then bake in the preheated oven for 15 minutes or until light golden brown.
  8. Remove from the oven to a wire rack to cool completely.
  •  I used electric doughnut machine for preparing these donuts/ doughnuts......Preheat the doughnut machine. Spray doughnut machine with baking spray and fill bases of preheated doughnut rings with half of the batter. Then close the lid and cook for 6 minutes or until doughnuts are golden and cooked.

Kumbalanga Muthari Payasam / Ash Gourd Ragi Payasam


Ingredients:

3/4-1 cup muthari/ ragi seeds
1 cup grated coconut
1 cup kumbalanga/ ash gourd, cubed or scooped
2 tbsp kadalaparippu / chana dal
1- 1 1/2 cup sugar (or as required)
2 cardamom, crushed
1 tbsp cashew nuts
1 tsp ghee
salt to taste

Preparation:
  1. Wash and soak ragi/ muthari in water for 3-4 hours. Drain it and then grind it with grated coconut in a blender adding enough water.
  2. Then strain it through a sieve and squeeze out/ extract all its milk and keep it aside.
  3. Cook the kumbalanga and kadalaparippu in a pan adding little salt and enough water.
  4. In a thick bottomed pan, add the extracted milk and sugar and mix well at low flame.
  5. Keep stirring and when the mixture starts thickening, add the cooked kumbalanga and kadalaparippu and cook for 4-5 minutes.
  6. Add crushed cardamom to this, mix gently and switch off the flame.
  7. Heat ghee in a small pan and fry the cashew nuts till brown.
  8. Garnish the payasam with fried cashew nuts and serve hot...

Monday, 24 July 2017

Padavalanga Chemmeen Curry/ Snake Gourd and Prawns Curry


Ingredients:

2 cup padavalanga/ snakegourd, cut into small pieces
300-400 gm prawns, cleaned
6-7 shallots
2 tsp chilli powder
1/2-3/4 tsp turmeric powder
1 cup grated coconut
2 green chillies
small piece ginger, crushed or finely chopped
2 garlic cloves, crushed
1/2 tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. Chop snake gourd into small pieces.
  2. Grind grated coconut, cumin seeds, 4 shallots, green chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
  3. In a pan/ manchatty, add the cleaned prawns, chopped snake gourd, chilli powder, 1/4 tsp turmeric powder, crushed ginger, garlic and salt and mix well. 
  4. Add 1-1 1/2 cup of water to this and bring to boil and cook it covered for about 10 minutes or till its done.
  5. Then add the ground coconut paste , mix well and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Adjust the salt and switch off the flame.
  6. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add 2-3 sliced shallots, dry red chillies and curry leaves and fry for a minute.
  7. Pour this over the curry and keep it covered till ready to serve....Mix well and serve hot with rice/ pathiri etc..
  • Adjust the spice level according to your taste...

Sunday, 23 July 2017

Custard Apple Ice cream


Ingredients:

2 big custard apples/ seethappazham ( 1 cup custard apple pulp )
1 1/2 cup whipping cream/ heavy cream
1/2 cup condensed milk, or as required
1/2 tsp vanilla essence (optional)

Preparation:
  1. Remove seeds from custard apples and take out its pulp/ flesh.
  2. In  a bowl, add the whipping cream and whip until it forms stiff peaks.
  3. Add condensed milk , custard apple pulp and vanilla essence to this and beat again until well blended.
  4. Transfer into a freezer safe container, cover and freeze it for 8 hours or overnight till well set.
  5. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Saturday, 22 July 2017

Muringakka Chakkakuru Manga Paal Curry / Drumstick , Jackfruit Seed and Mango Curry in Coconut Milk


Ingredients:

2 drumsticks / muringakka
10 jackfruit seeds/ chakkakuru, thinly sliced
1 raw mango/ pacha manga, chopped into cubes
1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 cups of thin coconut milk
1 cup thick coconut milk
salt to taste
1/2 tsp mustard seeds
2 shallots, sliced
2 dry red chillies
1 sprig curry leaves
1 tbsp oil

Preparation:
  1. Cut the drumsticks into 2" pieces and slit each into 2 pieces.
  2. In a pan, add the drumstick pieces, cleaned jackfruit seeds, chilli powder, turmeric powder and  coriander powder and cook covered adding thin coconut milk.
  3. When it is half cooked, add the chopped mango and salt and cook covered on medium flame till done.
  4. Then add thick coconut milk and when it starts to boil, switch off the flame.
  5. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies, sliced shallots and curry leaves and fry.
  6. Add this seasoning over the prepared curry and serve hot with rice...

Kara Chutney / Spicy Red Chutney


Ingredients:

1 cup shallots
1 tomato, chopped
3-4 dry red chillies
small gooseberry sized tamarind
salt to taste
1 tsp mustard seeds
3/4 tsp urad dal
1 sprig curry leaves
3 tbsp oil

Preparation:
  1. Grind together shallots, tomato, dry red chillies, tamarind and salt to a smooth paste.
  2. Heat oil in a pan and splutter mustard seeds. Add urad dal, curry leaves and the ground paste and cook on medium flame until the mixture oozes out oil.
  3. Serve this chutney with idli, dosa, kuzhi paniyaram etc...
Recipe adapted from here...

Friday, 21 July 2017

Methi / Fenugreek Leaves Idli


Ingredients:

1 1/2- 2 cups idli batter
1/2 cup fenugreek leaves/ uluvayila/ methi leaves, cleaned
2 green chillies, finely chopped
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp oil

Preparation
  1. Remove the methi leaves from its stem and wash them thoroughly.
  2. Heat oil in a pan and splutter mustard seeds and cumin seeds.
  3. Add chopped green chillies and mix well.
  4. Add methi leaves and saute for 2 minutes on low flame. Remove it from the flame.
  5. Then add this to the idli batter and mix well.
  6. Grease the idli moulds with little oil  and pour the idli batter in the moulds.
  7. Place them in the steamer, close with a tight lid and steam cook on medium flame for about 15 minutes or until idlis get cooked well.
  8. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar/ kadala curry / chutney.....

Thursday, 20 July 2017

Chemmeen - Peechinga Curry / Prawns - Ridge Gourd Curry


Ingredients:

1 big peechinga/ ridge gourd/ tharavirikka
300-400 gm prawns, cleaned
1 tbsp chilli powder
1 tsp turmeric powder
3/4 cup grated coconut
4-5 green chillies
1 tbsp ginger, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
5 dry red chillies
2 sprig curry leaves
3-4 shallots, sliced
salt to taste
1 tbsp oil

Preparation:
  1. Peel and chop ridge gourd into small pieces.
  2. Grind grated coconut, cumin seeds, 2 dry red chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
  3. In a pan/ manchatty, add the cleaned prawns, chopped ridge gourd, chilli powder, turmeric powder, green chillies , ginger and salt and mix well. 
  4. Add 1-1 1/2 cup of water to this and cook it covered for about 10 minutes or till the prawns and ridge gourd is cooked and soft.
  5. Then add the ground coconut paste and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Switch off the flame.
  6. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add sliced shallots, 2-3 dry red chillies and curry leaves and fry till the shallots turn golden brown.
  7. Pour this over the curry and keep it covered till ready to serve....Mix well and serve hot with rice/ pathiri etc..

Wednesday, 19 July 2017

Koorka / Chinese Potato - Chicken Roast


Ingredients:

1/2 kg chicken, cut into pieces
1 1/2 cup koorka/ chinese potato, cleaned
2 onions, thinly sliced
1 tbsp ginger, finely chopped
4 green chillies, slit
5-6 garlic cloves, crushed
2 sprig curry leaves
1 1/2-2 tsp chilli powder
3/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp pepper powder
1 tsp garam masala
2 tomatoes, chopped
2 tbsp coriander leaves, chopped
salt to taste
2 tbsp oil

Preparation:
  1. Clean the koorka/ chinese potatoes and cut it into pieces.
  2. Heat oil in a pan and saute finely chopped ginger, green chillies and curry leaves.
  3. Add sliced onions and crushed garlic and saute well.
  4. Then add turmeric powder, chilli powder, coriander powder, pepper powder and garam masala and mix well till the raw smell disappears.
  5. Add chopped tomatoes to this and saute till it turns soft.
  6. Now add in the cleaned chicken pieces, salt and 1/2 cup of water and cook it covered.
  7. When the chicken is half cooked, add the cleaned koorka pieces and mix well and cook covered on medium flame till done.
  8. When the gravy thickens, switch off the flame and garnish with chopped coriander leaves...Serve hot...
  • I used frozen koorka for this recipe...

Tuesday, 18 July 2017

Neapolitan Purse / Handbag Cake


                      I made this cake 2 months ago, for my daughter Safa's 10th birthday...It is a purse/ handbag shaped Neapolitan cake with layers of 3 flavours- chocolate, vanilla and strawberry.. You can layer the cakes in any order you prefer...

Ingredients:

For Neapolitan Cake:

2 cups plain flour
200 gm unsalted butter
1 1/2 cup sugar
4 eggs
1 tbsp baking powder
1 cup milk
2 tsp vanilla essence
3/4 tsp salt
2 tbsp cocoa powder
2 tbsp strawberry puree / strawberry crush
2 drops of pink colour

For Buttercream Frosting:

1 cup butter, at room temperature
4 cups powdered sugar/ icing sugar
1 tsp vanilla extract
2-3 tbsp milk
few drops of pink colour
few drops of brown colour

coloured fondants

Preparation:

For Neapolitan Cake:
  1. Preheat the oven to 180 degree celcius. Grease and line three 7 or 8 inch cake pans.( Here I used 3 pans of loaf cake set).

       2. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
       3. In a large mixing bowl, beat butter and sugar until light and fluffy.
       4. Add eggs one at a time along with vanilla essence and beat well.
       5. Then alternatively add the flour mixture and milk and mix on low speed until it's a smooth batter. 
       6. Divide the batter equally into 3 different bowls. Keep one batter plain.
       7.Add cocoa powder to one bowl and strawberry puree and pink colour to the other bowl and mix well until smooth.
       8. Pour the batters into the prepared cake pans and bake in the preheated oven 20-25 minutes or until a skewer inserted comes out clean.


          9. Remove the cakes from the oven and let cool for 15 minutes and then remove from the pans and let them cool completely on a wire rack..

For Buttercream 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. Divide the frosting  into 3 bowls. Add brown color to one bowl and pink colour to another bowl and mix well. Leave the third bowl plain/ white. ( I didn't use brown frosting for this cake).
Assembling the Cake:
  1. Level the top of 3 cakes.  In a cake board, place a little bit of frosting and keep the chocolate cake as the base layer and frost it with brown frosting.
  2. Next place the strawberry cake over it and frost it with pink frosting.
  3. Place the vanilla cake as the top layer and frost it with white frosting.
  4. Carefully trim the cake to the shape of purse/ hang bag. ( as shown in this link...)
  5. Then frost the outside of the entire cake with a thin layer of white frosting (crumb coat) and refrigerate the cake for about 30 minutes.
  6. Cover the crumb coated cake with the coloured fondant and design and decorate it like a handbag / purse..

Recipe Source:  Neapolitan Cake from here...
                          Purse Shaped Cake Tutorial from here...
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