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Wednesday, 31 May 2017

Cherupayar - Cheriyari Kanji / Green Gram - Jeerakasala Rice Kanji


Ingredients:

1 cup cheriyari/ jeerakasala/ kaima rice
1/4 cup green gram / cherupayar
1 1/2 cup grated coconut
1 tsp cumin seeds
salt as required

Preparation:
  1. Wash rice and green gram and soak in water for 15 minutes.
  2. In a pressure cooker, cook the rice and green gram by adding about 4-5 cups of water on medium flame for 4-5 whistles or until the rice is cooked well.
  3. Grind the grated coconut in a blender adding 1 cup of water. Then sieve it through a strainer and extract its thick coconut milk.
  4. Pour this coconut milk to the cooked kanji and add salt and cumin seeds and bring it to boil on medium low heat, stirring in between.
  5. Check for salt and if the kanji is too thick, add little more hot water and mix well. Remove from flame and serve hot...

Tuesday, 30 May 2017

Erachi Aanam / Malabar Style Meat Curry


Ingredients:

1/2 kg beef/ mutton, cut into pieces
2 big onions, sliced
1 tomato, chopped
4 green chillies, chopped
1 tsp ginger paste
1 tsp garlic paste
1 big potato, peeled and cubed
1 tbsp chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp fennel powder
200 ml thick coconut milk ( extracted from 1/2 cup of grated coconut)
1 sprig curry leaves
2 piece cinnamon
4 cardamoms, crushed
4 cloves
2 tbsp oil
4 tbsp ghee
salt to taste
1 tbsp coriander leaves, chopped

Preparation:
  1. Heat ghee and oil in a large heavy bottomed pan or in a pressure cooker. 
  2. Add curry leaves,  cinnamon, cardamom, cloves and 1 tbsp sliced onion and saute well till the onion turns golden.
  3. Then add the remaining sliced onion, chopped green chillies, ginger paste, garlic paste and chopped tomato and saute well.
  4. Add chilli powder, coriander powder, turmeric powder and fennel powder and mix well until the raw smell disappears.
  5. Now add the cleaned meat pieces and mix well for 3-4 minutes.
  6. Add cubed potato, salt and enough water, mix well and cook covered at medium flame until the meat are soft and cooked.
  7. Then add thick coconut milk to the cooked meat, mix well and allow to boil for 3-4 minutes.
  8. Garnish it with chopped coriander leaves and remove from flame..Serve hot with ghee rice,pathiri, kadumbu, chapati etc..
Recipe Source: Classic Malabar Pachakam by Faiza Moosa

Monday, 29 May 2017

Carrot Appam / Vellayappam


Ingredients:

1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
2 carrots
salt

Preparation:
  1. Wash and soak raw rice in water for 4-5 hours.
  2. Then it along with cooked rice, grated coconut, yeast and salt into a smooth batter adding little water and keep for fermentation for about 10-12 hours (or overnight).
  3. Peel and cut carrots into small pieces and microwave or cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
  4. Add this carrot puree to the fermented batter and mix well. Check for salt and add if required.
  5. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner. ( I prepared flower shaped appams..)
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

Sunday, 28 May 2017

Kebab-e-Fruit / Fruit Kebabs


Ingredients:

6-8 strawberries, sliced each into two pieces
2 kiwifruits, peeled and sliced
2 bananas, peeled and chopped into rounds
1 cup red watermelon, cubed
1 cup yellow watermelon, cubed
1/2 cup sugar
1 cup water
1 star anise
1/4" piece ginger, chopped
6-8 skewers

Preparation:
  1. Combine sugar, water, star anise and chopped ginger in a saucepan and bring it to a boil over medium flame, stirring occasionally. Once it starts boiling, reduce the flame and let it simmer for 5-7 minutes to a thick syrup..
  2. Remove it from the flame and cool to room temperature. Then strain the syrup and keep it aside.
  3. Thread the fruits onto the skewers in colourful pattern and then arrange them in a serving platter.
  4. Drizzle the prepared syrup over each fruit skewers/ kebabs and then serve....
  • You can use any fruits of your choice....

Saturday, 27 May 2017

Watermelon / Bathakka Kalakkiyathu


Ingredients:

2 cups watermelon / bathakka ( 1/4 of a watermelon)
3 tbsp sugar
1 tsp freshly squeezed lemon juice (optional)
3-4 ice cubes

Preparation:
  1. Remove seeds from watermelon and chop into small pieces.
  2. In a bowl, add the chopped watermelon and crush/ mash roughly with the ladle.
  3. Add sugar, ice cubes and lemon juice and stir well.
  4. Transfer to serving glasses and top it with mint leaves..Serve with a spoon...
  • We also call this drink " Bathakka Vellam"..

Friday, 26 May 2017

Serradura / Sawdust Pudding


Ingredients:

10-12 Marie biscuits
2 tbsp roasted cashew nuts
250 ml whipping cream
6-7 tbsp condensed milk (add as per sweetness)
1/2 tsp vanilla essence
chocolate shavings, to garnish

Preparation:
  1. Coarsely grind/ powder the biscuits and cashew nuts together and keep it aside.
  2. In a bowl, whip the cream to soft peaks. Then add in the condensed milk and vanilla essence and whip again until stiff peaks are formed.
  3. In small glasses, add a layer of  biscuit mixture and followed by the cream mixture.
  4. Repeat the same with several layers of biscuit mixture and cream till it reaches the top.
  5. Sprinkle some chocolate shavings on top and refrigerate them for 3-4 hours till set..Serve chilled..

Thursday, 25 May 2017

Basale Kadumbu / Steamed Rice Dumplings in Malabar Spinach Gravy


Ingredients:

For Kadumbu (Rice dumplings)

2 cups rice flour
1/2 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
2 cups of water
salt

For Basale / Malabar Spinach Gravy

1 bunch malabar spinach / basale
5-6 dry red chillies ( adjust to your spice level)
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 garlic cloves
1 onion, chopped
1 small tomato, chopped
1 1/2 cup grated coconut
1 sprig curry leaves
salt to taste

Preparation:
  1. For preparing kadumbu, first crush grated coconut, fennel seeds and small onion together.
  2. Boil water and salt in a pan. Add this boiling water to the rice flour and mix well. 
  3. Add the crushed coconut mixture and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes..Keep them aside..
  5. Separate the leaves and stems of basale/ malabar spinach and wash it properly. Roughly chop the leaves ( about 3 cup) and cut the tender stems ( about 1 cup) into 4 inch pieces.
  6. Cook the basale leaves and stems with chopped tomato and onion adding enough water and salt.
  7. In the meantime, grind grated coconut together with dry red chillies, coriander seeds, cumin seeds and garlic cloves adding little water into a thick smooth paste.
  8. Add the ground coconut paste and curry leaves to the cooked basale and cook for few minutes. Adjust the salt.
  9. When it boils well, add the prepared kadumbu/ rice dumplings into this,mix well and cook on low flame for 5 minutes or until the gravy is thick and well coated with rice dumplings....Serve as a main dish...

Wednesday, 24 May 2017

Chicken Ball Soup


Ingredients:

For Chicken Stock:

2 cups chicken pieces with bones
1 carrot, cut into pieces
1 onion, chopped
1 leek, chopped
1 big celery stick with leaves
1 tbsp crushed pepper
salt to taste

For Soup:

1 cup chicken breast pieces
1 1/2 tsp white/black pepper powder
1 egg yolk, lightly beaten
salt to taste
7-8 tbsp bread crumbs
8 1/4 cups prepared chicken stock
1/4 tsp dried parsley leaves
1/4- 1/2 cup fresh cream (optional)
1 1/2 tbsp corn flour

Preparation:
  1. In a large pan, add the chicken bone pieces, carrot, onion, leek, celery, crushed pepper and salt and boil it well covered adding about 8-9 cups of water for about 30 minutes.
  2. Then strain the stock and keep it aside.
  3. In the meantime, grind the chicken breast piece and transfer it to a bowl.
  4. Add 1 tsp white/black pepper powder, egg yolk and salt to this and mix well with hand,
  5. Then add bread crumbs little by little to this and mix well to form a dough/ mixture.
  6. Wet your palms with water and make small chicken balls out of this mixture and keep it aside.
  7. In a thick bottomed pan, add 8 cups of chicken stock, dried parsley leaves and the prepared chicken balls and cook till the chicken balls are well cooked.
  8. When it boils well, add the fresh cream and mix well. 
  9. Add 1/2 tsp pepper powder and 1 1/2 tbsp cornflour mixed with 1/4 cup chicken stock and mix well.
  10. Adjust salt and pepper powder and switch off the flame.
  11. Transfer into soup bowls and garnish with parsley leaves...Serve hot..

Recipe Source: Magic Oven...

Beetroot Appam / Pink Vellayappam


Ingredients:

1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
1 medium beetroot
salt

Preparation:
  1. Wash and soak raw rice in water for 4-5 hours.
  2. Then it along with cooked rice, grated coconut, yeast and salt into a smooth batter adding little water and keep for fermentation for about 10-12 hours (or overnight).
  3. Peel and cut beetroot into small pieces and microwave or cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
  4. Add this beetroot puree to the fermented batter and mix well. Check for salt and add if required.
  5. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

Tuesday, 23 May 2017

Vendakka - Unakka Chemmeen / Okra - Dried Prawns Thoran


Ingredients:

15 vendakka/ okra
1/2 cup dried prawns, cleaned
1 onion, chopped
2 garlic cloves, crushed
1 1/2 -2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Wash and chop okra into small pieces.
  2. In a pan, add cleaned dried prawns and dry roast it for few minutes and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add crushed garlic, chopped onion and curry leaves and saute till it turn light brown.
  4. Add chilli powder and turmeric powder and mix well.
  5. Add chopped okra and salt to this and saute for 4-5 minutes on medium flame.
  6. Add dried prawns and mix well and cook covered on low flame till done, stirring occasionally.
  7. Then add the grated coconut, mix well and cook covered for 2-3 minutes on low-medium flame. Remove from flame and serve with rice...

Monday, 22 May 2017

Sprinkle Lamingtons


Ingredients:

2 cups plain flour
1 1/4 cup castor sugar
3/4 cup cocoa powder
1 cup milk
3 eggs
1/2 cup vegetable oil
60 ml vinegar
2 tsp vanilla essence
2 tsp baking soda

For Chocolate Coating:

350 gm icing sugar
60 gm cocoa powder
180 ml boiling water
2 cups of coloured sprinkles

Preparation:
  1. Preheat the oven to 170 degree celcius. Lightly grease a lamington tin with butter and line it with baking paper.
  2. Sift the flour, sugar, cocoa powder and baking soda into a large bowl.
  3. In a separate bowl, whisk the eggs.  Then add the vinegar, oil and milk, whisking constantly and mix well.
  4. Pour the liquid ingredients (step 3) into the dry ingredients (step 2), and mix until just combined.
  5. Then pour the mix into the prepared lamington tin.
  6. Bake it in the preheated oven for about 30-40 minutes or until a skewer inserted into the center of the cake comes out clean.
  7. Remove from the oven and leave aside to cool. Once the cake has completely cooled, cut into 4 cm cubes (25-30 cubes).
  8. To make the chocolate coating, combine the icing sugar and cocoa powder in a bowl and slowly whisk in the hot water, making sure there are no lumps.
  9. Put the sprinkles into a large, clean bowl.
  10. Dip the cake cubes into the chocolate coating, making sure they are covered well on all sides.
  11. Place the cubes onto a wire rack with tray underneath to drain the excess coating.
  12. After 4-5 minutes, roll the cubes in the sprinkles. Place the lamingtons on a tray and leave them in the fridge to set completely...

Sunday, 21 May 2017

Dal Chicken Rice


Ingredients:

2 cups kaima rice/ jeerakasala rice
1 cup moong dal/ cherupayar parippu/ split green gram
3 1/2-4 cups boiling water
1/2 kg chicken
1 onion, finely chopped
3 green chillies, chopped
1 tomato, chopped
1 tsp ginger, crushed
1 tsp garlic, crushed
1 tsp garam masala
 1 1/2-2 tsp pepper powder
1/4 cup coriander leaves, chopped
salt to taste
2 tbsp ghee
oil as required

Preparation:
  1. Roast the moong dal at medium flame for 4-5 minutes or until slightly golden.
  2. Wash and drain the rice and mix it with roasted dal and keep it aside.
  3. Cut the chicken into very small pieces and marinate it with pepper powder and salt. Then fry them in the hot oil and keep it aside.
  4. Heat 1 1/2 tbsp oil in a pan and saute the chopped onion, green chillies, tomato, crushed ginger and garlic.
  5. Add fried chicken pieces, enough salt and garam masala to this and mix well for 2-3 minutes and remove from the flame.
  6. Heat ghee and 2 tbsp oil in a thick bottomed pan and add the dal-rice mix and saute for 4-5 minutes on medium flame. 
  7. Add boiling water and salt, mix well and cook covered on low flame till done.
  8. Then add the prepared chicken masala to this and mix well. Add chopped coriander leaves and cook covered for 4-5 minutes on low flame.
  9. Remove from the flame and serve hot ...

Sprouted Green Gram Salad / Mulappicha Cherupayar Raita


Ingredients:

3/4-1 cup sprouted green gram
1 small cucumber, peeled and chopped
1 small tomato, finely chopped
1 small onion, finely chopped
1/2 cup carrot, finely chopped
1 cup yoghurt
a pinch of pepper powder
salt to taste
1 tbsp coriander leaves, chopped

Preparation:
  1. Steam the sprouted green gram in a steamer or microwave for 3-4 minutes.
  2. In a bowl, add in sprouted green gram, chopped cucumber, onion, tomato, carrot, a pinch of pepper powder and salt and mix well.
  3. Then add the yoghurt and mix well. Garnish it with chopped coriander leaves and serve...

Saturday, 20 May 2017

Ambazhanga Achar / Hog Plum Pickle


Ingredients:

15-18 hog plums/ ambazhanga
6-7 big garlic cloves, sliced
1" piece ginger, sliced into thin strips
2 green chillies, finely chopped
2 tbsp chilli powder
1/2 tsp turmeric powder
4 tbsp vinegar
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp asafoetida
2 sprig curry leaves
salt to taste
3 tbsp oil

Preparation:
  1. Clean and slice the hog plums into thin pieces. Add salt and mix well and keep it aside for 3-4 days or up to a week.
  2. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  3. Add curry leaves, chopped ginger and garlic and saute till the raw smell disappears and the garlic is light brown.
  4. Add the green chillies, chilli powder, turmeric powder and asafoetida and saute for 1-2 minutes on low flame.
  5. Add the vinegar and little water (about 2 tbsp) to this and mix well.
  6. Then add the salted hog plums and mix it well until well coated with the spices. Adjust the salt and switch off the flame.
  7. Let it cool completely and then transfer into an airtight glass jar and start using after a day...

Friday, 19 May 2017

Watermelon - Raspberry Juice


Ingredients:

2 cups watermelon, seeds removed and cubed
6-8 fresh raspberries
1 tbsp lime juice
2-3 tbsp sugar (add to your taste)

Preparation:
  1. In a blender, add the cubed watermelon, raspberries, lime juice and required sugar and blend well until smooth.
  2. Pour the juice into serving glasses and serve...

Wednesday, 17 May 2017

Chilli Chicken Idli


Ingredients:

1- 1 1/2 cup idli batter ( for 15 button/ mini idli's)
100 gm boneless chicken
2 tsp plain flour
3 tbsp cornflour
1 tsp chilli paste
1/2 tbsp ginger, chopped
1/2 tbsp garlic, chopped
2 green chillies, chopped
1 onion, cubed
1/2 capsicum, cubed
3 dry red chillies, crushed
1/2 tbsp soy sauce
2 tbsp tomato sauce
1/2-3/4 tsp pepper powder
1/2 cup chicken stock
1 tbsp spring onion, chopped
salt to taste
oil

Preparation:
  1. First prepare the button / mini idlis.. Grease the mini idli moulds with little oil and spoon/pour the batter in each hole.
  2. Then steam cook it for 10-12 minutes .Switch off the flame and remove the moulds and keep it aside for 2-3 minutes.
  3. Then carefully remove the idli's from the moulds using a spoon and keep it aside.
  4. Clean and cut chicken into thin strips and marinate it with chilli paste, plain flour, 1 tbsp cornflour and salt. Keep it aside for 20-30 minutes.
  5. Heat oil in a pan and fry the marinated chicken strips and keep it aside.
  6. Heat 1 1/2 tbsp oil in a pan and add chopped ginger, garlic, green chillies, cubed onion, capsicum and crushed dry red chillies and saute well till golden brown.
  7. Then add soy sauce and tomato sauce and saute for 1-2 minutes.
  8. Add salt and pepper powder to this and mix well. Add chicken stock and mix well.
  9. Add 2 tbsp cornflour mixed with little water and mix well. When it starts to thicken, add button idli's and mix well for a minute.
  10. Then add the fried chicken strips and mix well for 2-3 minutes for the sauce to coat well with idli's and chicken.
  11. Remove from the flame and garnish with chopped spring onions...Serve hot...

Tuesday, 16 May 2017

Drumstick / Muringakka Mulakittathu


Ingredients:

3 drumsticks/ muringakka, cut into pieces
1 large onion, sliced
1 medium tomato, cubed
3 green chillies, slit
2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Heat oil in a claypot/ pan and splutter mustard seeds.
  2. Add the sliced onion, green chillies and curry leaves and saute till the onion becomes transparent.
  3. Add the drumstick pieces, cubed tomato and salt and saute for 2 minutes.
  4. Add turmeric powder and chilli powder and saute till the raw smell disappears.
  5. Add 1 cup of water to this and mix well for 1-2 minutes. Then add 1 more cup of water , mix well and bring it to a boil.
  6. Then cook it covered till done, stirring occasionally. Check for salt, and add if required.
  7. Remove from the flame and serve with rice...

Monday, 15 May 2017

Crab Fry / Njandu Porichathu


Ingredients:

4 medium crabs, cleaned
1 1/2-2 tsp chilli powder
1/4 tsp pepper powder
1/2 tsp turmeric powder
salt to taste
1 sprig curry leaves
oil for frying

Preparation:
  1. Cut and clean the crab pieces and cook it with turmeric powder and little salt adding enough water.
  2.  Make a paste of chilli powder, pepper powder and little salt and marinate the cooked crab with this paste and keep it aside for 10-15 minutes.
  3. Heat oil in a pan on medium flame and fry the marinated crab on all sides till done along with some curry leaves ..Remove from the flame and serve with rice...
  • Adjust the spice level according to your taste...

Saturday, 13 May 2017

Strawberry - Custard Milkshake


Ingredients:

For Custard:

500 ml milk
4 tbsp custard powder
4 tbsp sugar

For Milkshake:

1 cup custard
1/4 cup condensed milk (or 3-4 tbsp sugar)
8-10 strawberries, chopped
500 ml chilled milk

Preparation:
  1. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  2. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously till it thickens.
  3. Remove from the flame and transfer to a bowl. Keep it aside to cool.
  4. To prepare the milkshake, add 3/4-1 cup prepared custard, condensed milk or sugar, chopped strawberries and chilled milk in a blender and blend well until smooth.
  5. Pour the prepared milkshake into serving glasses and serve....
  • You can store the prepared custard in the fridge and can use later to prepare milkshakes...

Friday, 12 May 2017

Cabbage Rice


Ingredients:

1 cup basmati rice
1 cup cabbage, chopped
1 small onion, chopped
1 tsp mustard seeds
1 tsp urad dal
1 tbsp peanuts
6-7 cashew nuts
2 dry red chillies
1/4 tsp turmeric powder
a pinch of asafoetida
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Soak the rice in water for about 30 minutes. Wash and cook the rice in a deep pan adding about 4-5 cups of water and salt till done. Drain the water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add urad dal, peanuts, cashew nuts, dry red chillies and curry leaves and saute for a minute on medium flame.
  3. Reduce the flame and add turmeric powder and asafoetida and saute for few seconds.
  4. Add chopped onion, chopped cabbage and salt to this and saute for few minutes until it's cooked.
  5. Now add the cooked rice to this,  mix well and cook for 3-4 minutes on low flame. 
  6. Remove from the flame and serve hot...

Thursday, 11 May 2017

Chicken / Kozhi Theeyal


Ingredients:

1 chicken ( 1 1/4-1 1/2 kg) , cut into pieces
1 big onion, sliced
30-35 shallots, sliced
1 piece ginger, sliced
6 garlic cloves, sliced
2 big tomatoes, chopped
3-4 green chillies, slit
1 1/2 cup grated coconut
1 1/2 tbsp kashmiri chilli powder
1 1/2 tbsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp fennel powder
1 tsp pepper corns
3 sprig curry leaves
3 dry red chillies
1 tsp mustard seeds
salt to taste
coconut oil

Preparation:
  1. Heat a pan and add grated coconut, sliced 6-7 shallots, sliced ginger, garlic and pepper corns and roast well.
  2. When it starts to change color, add 1 tsp coconut oil and 1/4-1/2 tsp turmeric powder and roast well till dark brown.
  3. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding little water and keep it aside.
  4. In a thick bottomed pan, add the cleaned chicken pieces, sliced onion, 20 sliced shallots, turmeric powder, kashmiri chilli powder, coriander powder, slit green chillies, 2 sprig curry leaves, 1/2 tsp garam masala and salt and mix well.
  5. Add about 1 1/2-2 cups of water to this, mix well and cook covered till done.
  6. When chicken pieces are cooked, add ground paste and chopped tomatoes to this and mix well. Bring it to a boil and cook for another 10 minutes.
  7. Add 1/2 tsp garam masala and fennel powder and mix well. Switch off the flame.
  8. Heat 1 1/2 tbsp oil in a pan and splutter mustard seeds. Add 5-6 sliced shallots, dry red chillies and 1 sprig curry leaves and fry till shallots turn golden brown.
  9. Pour this over the prepared curry and mix well. Serve hot...

Recipe Source: Magic Oven

Wednesday, 10 May 2017

Tiramisu Without Alcohol


                    The theme for this month's Muslim Food Blogger's challenge is to try a recipe from the blog "Shab's Cuisine". Shaby is a very good friend of mine and her blog is one of those blogs I have been following ever since she started blogging in 2008. I used to send her, pictures of all the recipes I had tried from her blog, which she had mentioned in one of her post during 2010. She has a good collection of Malabar recipes, desserts, bakes, macarons etc... with beautiful clicks. She really was an inspiration for me start my own blog later on... 
               For this challenge, I selected the famous Italian dessert Tiramisu without alcohol from Shab's Cuisine. It is a coffee flavored dessert, made by layering sponge finger dipped in strong coffee and mascarpone cream mixture and then sprinkled with cocoa powder on top. I prepared half the quantity of the original recipe....


Ingredients:

2 eggs, separated
250 gm mascarpone cheese
1 cup heavy cream/ double cream
15-18 sponge fingers/ lady's fingers/ savioardi
6 tbsp sugar
1 cup strong coffee
1 tsp vanilla essence
1 tbsp cocoa powder ( or grated chocolate)

Preparation:
  1. Boil 1 cup of water in a pan and prepare coffee by adding 1 tbsp of coffee and 1 tbsp sugar. Keep it aside.
  2. Separate egg whites and yolks. 
  3. In a glass bowl, take egg yolks and add in 5 tbsp of sugar and beat well with the egg beater until you get creamy and pale yellow mixture ( Zabaglione / Zabaione).
  4. Place another vessel/ pan on the stove and add hot but not boiling water and set it on low-medium flame. Place the glass bowl with egg yolk-sugar mixture  (zabaglione) over the simmering water and whisk well until the mixture gets thick ( for about 10 minutes).
  5. Add vanilla essence to this and keep it aside to cool.
  6. Whip the cream until peaks form and keep it aside. Mix the mascarpone cheese in this whipped cream and mix well until no lumps appear.
  7. Add the cooled zabaglione to this and mix well.
  8. Whip the egg whites until peaks form and fold into the cheese and cream mixture to keep it light and airy. Don't over mix it..
  9. Take a large glass dish, just dip the sponge fingers in the coffee and layer them side by side until you cover the bottom of the dish with the sponge fingers dipped in coffee. ( Don't keep the sponge fingers in coffee for long time, just dab both sides in coffee) .
  10. Pour half of the cheese cream mixture over this sponge fingers and again layer another layer of sponge fingers dipped in coffee.
  11. Then top it with the rest of the cream mixture and smooth the top. Cover and refrigerate for at least 3-4 hours.
  12. Just before serving, dust the top with cocoa powder by passing it through a sieve or top with grated chocolates...




Tuesday, 9 May 2017

Cucumber Juice


Ingredients:

1 big cucumber
2 tbsp lemon juice
sugar as required
5-6 mint leaves
2 cups chilled water

Preparation:
  1. Peel and chop cucumber into pieces.
  2. In a blender, add the chopped cucumber, lemon juice, sugar and mint leaves and blend well adding chilled water.
  3. Pour it in serving glasses and serve...

Monday, 8 May 2017

Spinach / Palak Appam ( Green Vellayappam)


Ingredients:

1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
2 cups spinach/ palak, cleaned
salt

Preparation:
  1. Wash and soak raw rice in water for 4-5 hours.
  2. Then it along with cooked rice, grated coconut, yeast and salt into a smooth batter adding little water and keep for fermentation for about 10-12 hours (or overnight).
  3. In a pan, add the spinach leaves and 1/2 cup of water and boil for 2 minutes. Cool and then grind it with the water (in which it is cooked) into a fine puree.
  4. Add this spinach puree to the fermented batter and mix well. Check for salt and add if required.
  5. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

Apple - Custard Milkshake


Ingredients:

For Custard:

500 ml milk
4 tbsp custard powder
4 tbsp sugar

For Milkshake:

1 cup custard
1/4 cup condensed milk (or 3-4 tbsp sugar)
1 big apple, peeled and chopped
500 ml chilled milk

Preparation:
  1. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  2. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously till it thickens.
  3. Remove from the flame and transfer to a bowl. Keep it aside to cool.
  4. To prepare the milkshake, add 3/4-1 cup prepared custard, condensed milk or sugar, chopped apple and chilled milk in a blender and blend well until smooth.
  5. Pour the prepared milkshake into serving glasses and serve....
  • You can store the prepared custard in the fridge and can use later to prepare milkshakes...

Sunday, 7 May 2017

Kadai Mushroom


Ingredients:

250 gm mushrooms
2 onions
1 capsicum, cubed
1 tbsp ginger, crushed
1 tbsp garlic, crushed
1 tsp chilli powder
1/4 tsp turmeric powder
2 medium tomatoes
3 tbsp fresh cream
1/4 tsp kasuri methi
2-3 tbsp coriander leaves, chopped
salt to taste
oil as required

For Masala Powder:

3 cardamoms
3 cloves
1"piece cinnamon
1/2 tsp cumin seeds
1 tsp coriander seeds
1 tsp black pepper corns
3 dry red chillies

Preparation:
  1. Cut the mushrooms into slices. Blend the tomatoes to a smooth puree and keep it aside.
  2. Heat a pan and dry roast cardamoms, cinnamon, cumin seeds, coriander seeds, black pepper corns and dry red chillies at low-medium flame. Allow it to cool and then grind it to semi fine powder. (kadai masala powder)..
  3. Heat 2 tbsp oil in a pan and add cubed capsicum and saute for 1-2 minutes. Add 1 medium cubed onion and saute for 2 minutes adding little salt. Remove it from the pan and keep it aside.
  4. Add the sliced mushrooms with little salt into the same pan and saute well on medium flame till it gets browned on the edges and all the water dries up. Keep it aside.
  5. To prepare the kadai masala, heat 2 tbsp oil in a pan and add crushed ginger, garlic, 1 big chopped onion and little salt and saute till onion turns soft and light brown.
  6. Add turmeric powder, chilli powder and 1 tbsp prepared kadai masala powder (step 2) and mix well.
  7. Add tomato puree to this , mix well and let it cook well. When it boils well, reduce the flame to low-medium and saute till the gravy becomes thick.
  8. Adjust the salt and add chopped coriander leaves and mix well and cook till oil separates.
  9. Add fresh cream to this and mix well and boil for a minute. Then add 1 tsp of prepared kadai masala powder and kasuri methi and mix well.
  10. Then add the roasted capsicum, onion and mushrooms to this and mix well till the masala is well coated. Cook it for 2-3 minutes and switch off the flame.
  11. Garnish with coriander leaves and serve hot...
Recipe Source: Garam Masala

Friday, 5 May 2017

Rose Milk Ice cream


Ingredients:

2 cups whipping cream
3/4 tin condensed milk / sugar as required
1 tbsp rose milk mix/ rose syrup

Preparation:
  1. In a large bowl, add the whipping cream and condensed milk / sugar and beat using an electric beater.
  2. When it starts to thicken, add the rose milk mix/ rose syrup and whip again until thick and creamy.
  3. Transfer this to a freezer safe container and freeze for 8 hours or overnight...
  4. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Thursday, 4 May 2017

Green Peas - Potato Curry


Ingredients:

1 cup green peas
2 medium potatoes
1 onion, chopped
1 big tomato, chopped
4-5 green chillies,slit
1 1/2- 2 cups coconut milk
2- 2 1/2 tbsp roasted coriander powder
1/2 tsp mustard seeds
2 dried red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Soak the green peas in water for 6-7 hours or overnight . Peel and chop potatoes into pieces.
  2. In a pressure cooker, add the soaked green peas, potatoes, chopped onion, tomato, green chillies and salt and cook it adding enough water.
  3. Once the pressure releases, open the cooker and add the coconut milk and roasted coriander powder and boil well till the gravy thickens.  Check for salt and switch off the flame.
  4. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add dried red chillies and curry leaves and fry.
  5. Pour this seasoning over the curry and mix well....Serve hot...

Wednesday, 3 May 2017

Idli Manchurian


Ingredients:

1- 1 1/2 cup idli batter ( for 15 button/ mini idli's)
1 onion, chopped
1 tsp ginger, chopped
1 tsp garlic, chopped
2 green chillies, chopped
2-3 tsp soy sauce
1 tbsp soy sauce
1 tsp chilli sauce
2 tbsp cornflour
1/2 cup vegetable stock
2 tbsp coriander leaves, chopped
1 tbsp spring onion, chopped
salt to taste
oil

Preparation:
  1. First prepare the button / mini idlis.. Grease the mini idli moulds with little oil and spoon/pour the batter in each hole.
  2. Then steam cook it for 10-12 minutes .Switch off the flame and remove the moulds and keep it aside for 2-3 minutes.
  3. Then carefully remove the idli's from the moulds using a spoon and keep it aside.
  4. Heat little oil in a pan and add chopped ginger, garlic, green chillies and onion and saute well till onion turns golden.
  5. Add soy sauce, tomato sauce, chilli sauce and vegetable stock and saute well for 2 minutes.
  6. Add cornflour to this and mix well. When it starts to thicken, add chopped coriander leaves and spring onion and mix well.
  7. Then add prepared 15 button idli's and mix well for 2-3 minutes for the sauce to coat well. 
  8. Garnish with chopped coriander leaves and serve hot...

Tuesday, 2 May 2017

Clams (Kakka Irachi) Biriyani / Elambakka Biriyani


Ingredients:

1 kg clams, cleaned

For Marination:

1 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
oil, for frying

For Clams Masala:

5 onions, thinly sliced
7-8 green chillies
8-10 garlic cloves
2 " piece ginger
3 tomatoes, chopped
1 tsp chilli powder
1/4 tsp turmeric powder
1 sprig curry leaves
1/2 cup coriander leaves
1 1/2 tbsp lemon juice
3/4-1 tsp garam masala
salt to taste
2 tbsp oil

For Rice:

1 cup onion, sliced
1/4 cup oil, for frying onion
3 tbsp ghee
2 cup basmati rice/ jeerakasala rice
3 1/2 cup water
3 cloves
3 cardamoms
2 piece cinnamon
salt to taste

Preparation:


For  Rice:
  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat 1/4 cup oil and 3 tbsp ghee in a thick bottomed pan and fry 1 cup sliced onion until it turns golden and keep it aside.
  3. To prepare the rice, in the same pan ( used for frying onion) add cardamom, cinnamon and cloves and fry.
  4. Add drained rice to this and saute for 4-5 minutes on medium flame. Add boiled water and salt, cover and cook on low flame till rice is done.
For Clams Masala:
  1. Clean the clams and marinate it with 1 tsp chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 10-15 minutes.
  2. Heat oil in a pan and shallow fry the clams until golden in colour and keep it aside.
  3. Crush ginger, garlic and green chillies together and keep it aside.
  4. Heat a pressure cooker and add little oil and add thinly sliced onions, turmeric powder and chilli powder and saute well till onion turns transparent.
  5. Add ginger-garlic-green chilli paste to the onions and saute well till the raw smell disappears.
  6. Add chopped tomatoes and saute well till it turns soft.
  7. Add little water, curry leaves and enough salt to this and pressure cook for 2-3 whistles. 
  8. Once the pressure releases, open the cooker and add fried clams, lemon juice, 1/4 cup chopped coriander leaves and half of the fried onions, mix well and cook for few minutes in low flame.
  9. Then layer the cooked rice over the prepared clams masala.
  10. Add the remaining fried onions , 1/4 cup coriander leaves and 3/4 tsp garam masala over the rice as the top layer and sprinkle saffron milk/ little yellow food color mixed with 1 1/2 tbsp milk.
  11. Cover with an aluminium foil and close with a tight lid. Then cook on low flame for 10-15 minutes. 
  12. Remove from flame and serve with raita, pickle and pappadum....

Persimmon - Banana Milkshake


Ingredients:

1 big persimmon
1 banana, peeled and chopped
2 cups of chilled milk
4-5 tbsp sugar or as required

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