alexandmerlyn

CHAKKA PUZHUKKU

2025-03-17T01:38:00.000-07:00

MASHED RAW JACKFRUIT / CHAKKA PUZHUKKU

INGREDIENTS

Raw Jackfruit - 15 Arils
Turmeric Powder - 1/2 Tsp
Salt - To Taste

INGREDIENTS TO GRIND

Grated Coconut - 1 1/2 cups
Green Chillies - 4
Garlic Cloves - 6
Turmeric Powder - 1/4 Tsp
Curry Leaves - 1 Sprig
Cumin Seeds - 1 Tsp
Salt - To Taste

INGREDIENTS TO TEMPER

Mustard Seeds - 1 Tsp
Curry Leaves - 2 Sprigs
Dry Red Chillies - 2
Coconut Oil - 3 Tbsps

METHOD

Remove seeds and outer rags from the jackfruit arils and chop or slice into thin strips
In a pan boil the chopped jackfruit bulbs with enough water turmeric powder and salt to taste
Cook until the jackfruit pieces are tender and the water is dried up completely
Coarsely grind the ingredients to grind and set aside
Mash the cooked jackfruit a little add the coarsely ground masala and mix well
Heat oil in a pan and temper mustard seeds curry leaves and dry red chillies
Pour over the mashed jackfruit mix well and serve hot with fish curry

Notes:

Adjust spices to suit your taste

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ROASTED COCONUT FISH CURRY

2025-03-16T11:33:00.000-07:00

ROASTED COCONUT FISH CURRY

INGREDIENTS

Fish - 500 gm
Sliced Shallots - 1/2 cup
Sliced Green Chillies - 5
Sliced Tomatoes - 2
Grated Ginger - 1 Tbsp
Crushed Garlic - 1 Tbsp
Tamarind Pulp - 3 Tbsp
Fenugreek Seeds - 1 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - 2 Sprigs
Coconut Oil - 4 Tbsp
Salt - To Taste

TO ROAST AND GRIND

INGREDIENTS

Grated Coconut - 1 1/2 cup
Sliced Shallots - 5
Chopped Garlic - 2 pods
Chilli Powder - 2 Tbsp
Kashmiri Chilli Powder - 1 Tbsp
Coriander Powder - 1 Tbsp
Turmeric Powder - 1/2 Tsp
Peppercorns - 1 Tbsp
Curry Leaves - 1 Sprig
Salt - To Taste

In a pan add grated coconut peppercorns garlic shallots and curry leaves
Once it turns golden add spice powders
Roast until raw smell is no more
Add salt to taste and mix well
Cool at room temperature
Grind to a smooth paste

METHOD

Heat oil in a clay pot or kadai
Add in the fenugreek seeds mustard seeds and curry leaves
Once they splutter add in the sliced shallots and green chillies
Once the shallots are soft and transparent add in the grated ginger and crushed garlic
Sauté for a couple of minutes and add the sliced tomatoes
Sauté until mushy and add in the tamarind pulp and ground masala
Sauté and add salt to taste and water as required
Add in the cleaned fish pieces
Cover and cook in low to medium flame
Once done serve hot with white rice mashed Tapioca or Chakka Puzhukku

Notes :

Adjust spices to suit your taste
I served with Chakka Puzhukku and white rice
Use any kind of fish with bones or fillets
Chakka Puzhukku is mashed raw jackfruit
I’ll post the recipe soon

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BABY SHRIMPS CUTLETS

2025-03-02T01:41:00.000-08:00

BABY SHRIMPS CUTLETS

INGREDIENTS

Baby Shrimps - 1/2 kg

Potatoes - 1/4 kg

Moringa Leaves - 1 cup

Chopped Onion - 2

Chopped Green Chillies - 5

Black Pepper Powder - 1 Tbsp

Crushed Ginger Garlic - 2 Tbsp

Chilli Powder - 2 Tsp

Turmeric Powder - 1/2 Tsp

Fennel Powder - 1 Tsp

Garam Masala Powder - 1 Tsp

Chopped Curry Leaves - 1 Tbsp

Breadcrumbs - 2 cups

Vegetable Oil - 2 Tbsp

Vegetable Oil - To Fry

Eggs - 2

Salt - To Taste

METHOD

Wash baby shrimps well and keep aside

Clean and wash moringa leaves

In a pan heat oil and add chopped onion and green chillies

When transparent add crushed ginger garlic and sauté until raw smell is no more

Add the cleaned shrimp moringa leaves spice powders and salt to taste

Mix well cover and cook in medium to low flame stirring in between

Once done remove pan from stove

Mash the boiled potatoes and add to the pan

Mix until we’ll combined

From the mixture take even sized balls flatten into discs or any shape

Keep in a tray and cover with cling film

Refrigerate until frying time

Beat the eggs well in a bowl and set aside

Take breadcrumbs in a bowl

Heat oil to fry in a pan

Dip cutlets in the egg roll in breadcrumbs

Deep fry in medium flame until browned

Serve hot with mayo or any dip you like

Notes :

Adjust spices to suit your taste

Fry to golden colour or browned

Adding moringa leaves is optional

I haven’t added coriander leaves

Can be added if liked

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BEEF MASALA

2025-02-04T09:42:00.000-08:00

BEEF MASALA

INGREDIENTS

Beef - 1 Kg
Sliced Onions - 2
Green Chillies - 2
Sliced Tomatoes - 2
Ginger Garlic Paste - 1 Tbsp
Kashmiri Chilli Powder - 1 Tbsp
Curry Leaves - 2 Sprigs
Coconut Oil - 4 Tbsp
Salt - To Taste

INGREDIENTS TO MARINATE

Crushed Shallots - 1/2 cup
Smashed Tomatoes - 2
Crushed Green Chillies - 4
Ginger Garlic Paste - 1 Tbsp
Turmeric Powder - 1/2 Tsp
Kashmiri Chilli Powder - 2 Tsp
Pepper Powder - 2 Tsp
Curry Leaves - 2 Sprigs
Salt - To Taste

METHOD

Clean and wash beef pieces
Combine all above ingredients in a bowl
Marinate beef in the marinade for an hour
Pressure cook until soft

INGREDIENTS TO POWDER

Peppercorns - 2 Tbsp
Kashmiri Dry Red Chillies - 6
Fennel Seeds - 1 Tbsp
Cardamoms - 4
Cinnamon - 1 inch
Cloves - 4

Dry roast all the above ingredients
Cool at room temperature and powder

METHOD

Heat oil in a kadai or clay pot
Sauté sliced onions and green chillies
When onions turn golden add spice powders
Add ginger garlic paste and sauté until raw smell is no more
Add the tomatoes and sauté until mushy
Add in the curry leaves and salt to taste
Mix well and add the pressure cooked beef
Mix well and add the prepared spice powder
Mix and cook until gravy thickens

Notes :

Adjust spices to suit your taste buds
Since the beef was tender I haven’t added vinegar or lemon juice

I tempered some curry leaves and dry red chillies in coconut oil to garnish

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CHICKEN LIVER ROAST

2025-02-04T01:14:00.000-08:00

CHICKEN LIVER ROAST

INGREDIENTS

Chicken Liver - 500 gm
Crushed Peppercorns - 1 Tbsp
Crushed Shallots - 1/2 cup
Crushed Green Chillies - 5
Crushed Ginger - 1 Tbsp
Crushed Garlic - 1 Tbsp
Curry Leaves - 2 Sprigs
Fennel Seeds - 1 Tbsp
Coconut Oil - 3 Tbsp
Salt - To Taste

INGREDIENTS TO MARINATE

Red Chilli Powder - 2 Tbsp
Coriander Powder - 1 Tbsp
Turmeric Powder - 1/2 Tsp
Pepper Powder - 1 Tbsp
Fennel Powder - 2 Tsp
Garam Masala Powder - 1 Tsp
Salt - To Taste

Clean wash chicken liver and cut into two
In a bowl combine ingredients to marinate
Add in the washed chicken liver
Marinate chicken liver for 30 minutes

METHOD

Heat oil in a pan
Add in the curry leaves and fennel seeds
Once they splutter add in the crushed shallots ginger garlic and green chillies
Sauté until raw smell is no more
Add in the crushed peppercorns and mix
Add in the marinated chicken liver pieces
Mix well cover and cook stirring in between
When well roasted remove pan from stove
Serve hot and enjoy

Notes :

Adjust spices to suit your palate

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EGG ROAST

2025-01-24T10:03:00.000-08:00

EGG ROAST

INGREDIENTS

Eggs - 5
Onions - 4
Tomatoes - 2
Ginger Garlic Paste - 1 Tbsp
Red Chilli Powder - 1 Tbsp
Turmeric Powder - 1/4 Tsp
Coriander Powder - 1 Tsp
Fennel Powder - 1/2 Tbsp
Pepper Powder - 2 Tsps
Curry Leaves - 2 Sprigs
Coconut Oil - 3 Tbsps
Water - 1/4 cup
Salt - To Taste

METHOD

Boil eggs remove shells and set aside
Heat oil in a pan add coconut oil
Add in curry leaves and sliced onions
Add chopped green chillies and sauté
When onions turn golden add ginger garlic paste
Sauté until raw smell is no more
Add in the sliced tomatoes and sauté until soft and mushy
Add in the spice powders and salt to taste
Sauté for a few minutes and cook masala in low flame adding water
Add in boiled eggs halved or whole
Cover and cook for awhile until you get a semi dry gravy and oil floats on top
Remove pan from stove
Can be served as a side dish

Notes:

Adjust spices to suit your taste
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IYENGAR EGGLESS RAVA CAKE

2025-01-22T02:59:00.000-08:00

IYENGAR EGGLESS RAVA CAKE

INGREDIENTS

Semolina - 1 cup
Maida - 1/2 cup
Baking Powder - 1 Tsp
Baking Soda - 1/2 Tsp
Milk - 1 cup
Curd - 1/2 cup
Powdered Sugar - 1 1/4 cup
Melted Ghee - 1/3 cup
Vanilla Essence - 1 Tsp

METHOD

Preheat oven to 180*C for 20 minutes
Grease and line a cake tin with parchment paper
Sift the dry ingredients together and set aside
In a bowl add all of the wet ingredients and whisk well
Add in the semolina and powdered sugar
Mix until we’ll combined and set aside covered for 20 minutes
Now fold in the sifted dry ingredients to the prepared semolina batter
Transfer cake batter to the prepared tin
Bake in the preheated oven for 25 - 30 minutes
Once done cool at room temperature slice serve and enjoy

Notes :

Timing might vary with different brands of ovens available in the market
You can use sunflower oil instead of ghee

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DRIED SHRIMP COCONUT SAMBAL

2025-01-20T20:46:00.000-08:00

DRIED SHRIMP COCONUT SAMBAL

INGREDIENTS

Dried Shrimps - 1 cup

Dry Red Chilies - 10

Chopped Shallots - 10

Chopped Garlic - 5

Grated Coconut - 1/2 cup

Curry Leaves - 2 Sprigs

Lemon Juice - 1 Tsp

Coconut Oil - 3 Tbsp

Salt - To Taste

METHOD

Powder dry red chillies in a food processor

Soak dried shrimps in hot water for 15 minutes

Heat one Tbsp of oil in a pan dry roast drained shrimps until aromatic

Once warm crush in a food processor

Dry roast grated coconut and curry leaves and crush in a food processor

Heat remaining oil in a pan and add finelly chopped garlic and shallots

Once golden add rest of the dry roasted and crushed ingredients

Add salt to taste and lemon juice

Mix until well combined

Serve with white rice and enjoy

Notes :

Adjust spices to suit your taste

Dry shrimps will be salted so take care while adding salt

You can use tamarind pulp instead of lemon juice

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KARUPPU KAVUNI SARKARA PONGAL / BLACK RICE SWEET PONGAL

2025-01-14T22:11:00.000-08:00

KARUPPU KAVUNI SARKARA PONGAL /

BLACK RICE SWEET PONGAL

INGREDIENTS

Black Rice - 1 cup

Water - 5 cups

Jaggery - 1 1/4 cup

Water - 1 cup

Cardamom Powder - 2 Tsp

Cashews - 1/4 cup

Raisins - 1/4 cup

Ghee - 4 Tbsp

Salt - A Pinch

METHOD

Wash the black rice well in water

In a large bowl to the washed black rice add water

Soak black rice for 6 hours in water

Transfer black rice along with water used for soaking to a pressure cooker

Pressure cook for 12 whistles until soft

In a pan heat 1 cup of water in medium flame

Powder jaggery and add to the boiling water

Once it completely dissolves strain jaggery water

Add jaggery water to the same pan again and boil

When it reaches one string consistency add the cardamom powder

Now add the cooked black rice a pinch of salt and some ghee

Mix well until it's combined well with the jaggery syrup

Heat ghee in a pan and fry the cashews and raisins

Add the fried cashews and raisins along with the ghee

Stir and remove pan from stove

Serve and enjoy

Notes

Make sure to wash the rice well

Adjust sweetness to suit your taste

A pinch of powdered camphor can be added if liked

If the jaggery tastes salty need not add salt

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VARAGU RICE / KODO MILLET PONGAL

2025-01-14T21:49:00.000-08:00

VARAGU RICE / KODO MILLET PONGAL

INGREDIENTS

Kodo Millet - 1 cup

Moong Dal - 1/4 cup

Grated Ginger - 1/2 Tsp

Water - 2 1/2 cup

Ghee - 1 Tsp

Salt - To Taste

INGREDIENTS TO TEMPER

Crushed Peppercorns - 1/2 Tbsp

Crushed Cumin Seeds - 1 Tsp

Asafoetida - 1/4 Tsp

Cashews - 15

Grated Ginger - 1 Tsp

Curry Leaves - 1 Sprig

Ghee - 3 Tbsp

Heat ghee in a pan

Add cashews fry and set aside

Add remaining ingredients

Once they splutter pour over the pongal

Add fried cashews and mix

METHOD

Roast moong dal until aromatic and golden

Wash kodo millet well and set aside

Add kodo millet dry roasted dal and salt to a pressure cooker

Add ghee and salt to taste

Mix well and pressure cook until soft

Pour tempered ingredients and cashews

Serve hot with Sambar and Chutney

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AMBUR MUTTON DUM BIRIYANI

2025-01-07T07:56:00.000-08:00

AMBUR MUTTON DUM BIRIYANI

INGREDIENTS TO COOK RICE

Seeraka Sala Rice - 4 cups

Star Anise - 2

Bay Leaf - 2

Cinnamon - 1 piece

Cardamoms - 3

Cloves - 3

Chopped Coriander Leaves - 1/4 cup

Chopped Mint - 1/2 cup

Water - As Required

Salt - To Taste

METHOD

Heat water in a vessel

Add the whole spices and salt

Add the chopped coriander leaves and mint

Once it starts to boil add the rice

Cook until 3/4th done

INGREDIENTS

Seeraka Sala Rice - 4 cups

Mutton - 1 kg

Cinnamon - 2 pieces

Star Anise - 2

Cardamoms - 6

Cloves - 6

Ginger Garlic Paste - 3 Tbsp

Kashmiri Dry Red Chillies - 12

Ripe Tomatoes - 4

Onions - 4

Red Chilli Powder - 1 Tbsp

Turmeric Powder - 1 Tsp

Pepper Powder - 2 Tbsp

Fennel Powder - 2 Tbsp

Chopped Coriander Leaves - 1 cup

Chopped Mint - 1 cup

Water - As Required

Yoghurt - 1 cup

Ghee - 5 Tbsp

Oil - 3 Tbsp

Salt - To Taste

METHOD

Soak Kashmiri dry red chillies in hot water for 15 minutes

Grind to a fine paste and set aside

Clean and wash mutton pieces thoroughly

Heat oil and ghee in a thick bottomed pan and add all the whole spices

Add in sliced onion and green chillies

Sauté until golden and add kashmiri red chilli paste

Sauté for a few minutes and add the ginger garlic paste

Sauté until raw smell is no more and add the sliced tomatoes mint and coriander leaves

Once mushy add spice powders yoghurt and salt to taste

Sauté for a couple of minutes and add washed mutton pieces

Add enough water to cook the mutton

Cover and cook until soft and tender

The end product should look like a mutton masala

Remove half of the mutton masala from the pan

Add the cooked rice and layer alternating with mutton and rice

Place a tava in the stove and place the biriyani pot on top

Cover and place a weight on top so that the steam will not escape

Dum for 30 - 40 minutes

Serve hot with raita of your choice and enjoy

Notes :

I used the small variety of biriyani rice

You can use a pressure cooker also to cook the mutton

Adjust spices to suit your taste

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MUTTON STEW

2024-12-31T07:37:00.000-08:00

MUTTON STEW

INGREDIENTS

Chopped Mutton - 1/2 kg

Ginger Garlic Paste - 1 Tbsp

Pepper Powder - 1 Tbsp

Salt - To Taste

METHOD

Clean the chopped mutton pieces

Mix well with the above ingredients

Pressure cook until soft and tender

INGREDIENTS

Sliced Onions - 3

Sliced Green Chillies - 6

Crushed Peppercorn - 1 Tbsp

Cinnamon - 1 inch

Cardamoms - 3

Cloves - 3

Star Anise - 1

Thick Coconut Milk - 1 cup

Thin Coconut Milk - 1 cup

Cashews - 100 gm

Curry Leaves - 2 Sprigs

Chopped Coriander Leaves - 1/4 cup

Coconut Oil - 4 Tbsp

METHOD

Soak cashews in hot water for sometime

Grind to a fine paste and set aside

Heat oil in a pan and add whole spices

Add the curry leaves and add sliced onions

Sauté onion and add sliced green chillies

Once golden add ground cashew paste

Sauté for a couple of minutes

Add the thin coconut milk

Add pressure cooked mutton

Add crushed peppercorns and mix well

Cover and cook for a few minutes

Check salt to taste

Add thick coconut milk

Simmer for a minute

Garnish with chopped coriander leaves

Serve hot with Appam or Spring hoppers

Notes :

Adjust spices to suit your taste

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BROWNIE MUFFINS

2024-12-30T03:42:00.000-08:00

BROWNIE MUFFINS

INGREDIENTS

Flour - 2 cups
Baking Soda - 1 Tsp
Cocoa Powder - 1/2 cup
Chocolate Chips - 2 cups
White Sugar - 1 cup
Eggs - 2
Yoghurt - 1 1/2 cup
Oil - 1 cup
Vanilla Essence - 2 Tsp

METHOD

Preheat oven to 180°C for 10 minutes
Line a muffin tray with cupcake liners
Sift dry ingredients together
Add sugar mix and set aside
To beaten eggs add yoghurt and oil
Whisk until well combined with essence
Add wet ingredients to dry ingredients
Mix well and add chocolate chips
Mix and divide among cupcake liners
Bake in the preheated oven for 20 - 25 minutes

Notes :

Timing might vary with different brands of ovens available in the market
Use any kind of chocolate chips dark or milk chocolate chips
I used dark and white chocolate chips
Yields 20 yummy medium sized muffins

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DATES CHOCOLATE BARK

2024-12-21T08:24:00.000-08:00

DATES CHOCOLATE BARK

INGREDIENTS

Dates - 24
Peanut Butter - 1/4 cup
Melted Dark Chocolate - 1 cup
Crushed Nuts - 1 cup

METHOD

Line a baking sheet with parchment paper
Remove seed from the dates
Arrange on the prepared baking sheet
Gently press a little as you arrange
Melt the peanut butter in microwave oven
Spread it evenly over the dates layer
Refrigerate for awhile
Sprinkle some chopped nuts on top
Pour melted chocolate over this
Sprinkle the crushed nuts on top
Drizzle remaining melted dark chocolate on top
Refrigerate until set
Slice serve and enjoy

Notes :

You can use any kind of chocolate
You can refrigerate the slices for more than a week
Use any kind of mixed nuts you like
You can sprinkle flaky salt on top of liked

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BLUEBERRY MUFFINS

2024-12-21T08:23:00.000-08:00

BLUEBERRY MUFFINS

INGREDIENTS

Flour - 1 1/2 cup

Baking Powder - 2 Tsp

Corn Flour - 1/2 Tbsp

Blueberries - 1 cup

Milk - 1/2 cup

Grated Lemon Zest - 1 Tsp

Granulated Sugar - 3/4 cup

Flavourless Oil - 1/3 cup

Vanilla Essence - 1 Tsp

METHOD

Preheat oven to 180°C for 15 minutes

Line a muffin tray with cupcake liners

Add all wet ingredients to a bowl and whisk well

Add the lemon zest and mix

Sift all dry ingredients and set aside

Add the wet ingredients to the dry ingredients and fold gently

Add the blueberries and fold in the batter

Fill the cupcake liners with the batter

Bake in the preheated oven for 20 - 25 minutes

Notes :

Timing might vary with different brands of ovens available in the market

STEAM ROAST CHICKEN

2024-12-21T08:21:00.000-08:00

STEAM ROAST CHICKEN

INGREDIENTS TO BRINE

Chicken - 1 whole

Ginger Garlic Paste - 1 Tbsp

Lukewarm Water - As Required

Lemon Juice - 2 Tsp

Vinegar - 2 Tsp

Salt - 1 Tsp

METHOD

Clean the whole chicken and make deep slashes all over

To lukewarm water add all the ingredients

Mix well and add the prepared chicken

Cover and set aside for an hour

INGREDIENTS FOR SPICE RUB

Pepper Powder - 1 Tbsp

Turmeric Powder - 1 Tsp

Salt - To Taste

Oil - To Roast

METHOD

Remove chicken from brine solution and pat dry all over thoroughly

Apply the dry spice rub mixture and set aside

Heat oil in a large kadai and roast the chicken until golden on both sides

INGREDIENTS TO MARINATE

Ginger Garlic Paste - 2 Tbsp

Chicken Tikka Masala - 2 Tsp

Crushed Green Chillies - 8

Red Chilli Powder - 1 Tbsp

Red Chilli Flakes - 2 Tbsp

Kashmiri Chilli Powder - 2 Tsp

Coriander Powder - 1 Tbsp

Turmeric Powder - 1 Tsp

Cumin Powder - 1 Tsp

Fennel Seeds Powder - 2 Tsp

Garam Masala Powder - 2 Tsp

Crushed Pepper - 1 Tbsp

Tomato Ketchup - 3 Tbsp

Softened Butter - 3 Tbsp

Yoghurt - 1/2 cup

Fresh Cream - 2 Tbsp

Lemon Juice - 2 Tbsp

White Sesame Seeds - 2 Tbsp

Salt - To Taste

METHOD

In a large vessel add in all the above ingredients and mix well

Place the chicken in a large plate or bowl

Rub the marinade all over and cover with an aluminium foil

Refrigerate for 4 - 6 hours or overnight

INGREDIENTS FOR STEAM ROASTING

Lemon Slices - 8

Cinnamon - 1 inch piece

Fennel Seeds - 1 Tsp

Cumin Seeds - 1 Tsp

Star Anise - 3

Cardamoms - 4

Cloves - 4

METHOD

In a large pressure cooker pour in some water

Cut a lemon into 8 round slices or pieces

Add in the whole spices and lemon slices

Place a stand inside the cooker

Cover a steamer plate with aluminium foil

Poke holes in the aluminium foil for steam to pass through

Place the steamer plate above the stand

Place the marinated chicken on the steamer plate

Dot with some softened butter over the chicken

Sprinkle the white sesame seeds over the chicken

Cover steamer plate with butter paper

Close the cooker and put on the weight

In high flame cook for 5 minutes

Lower heat to minimum and cook as such for 30 - 45 minutes

Once done carefully remove from steamer plate

Place in the serving plate

Serve hot with any dip of your choice and enjoy

Notes :

The.chicken I used was around 1.480 kg

You can use whole chicken or large chicken pieces

You can use food colour if liked

MARBLE CAKE

2024-12-21T08:20:00.000-08:00

MARBLE CAKE

INGREDIENTS

Flour - 1 1/4 cup

Butter - 150 gm

White Sugar - 3/4 cup

Baking Powder - 2 Tsp

Vanilla Essence - 1 Tsp

Eggs - 3

Milk - 100 ml

Warm Milk - 3 Tbsp

Cocoa Powder - 2 Tbsp

Grated Dark Chocolate - 50 gm

METHOD

Preheat oven to 180°C for 15 minutes

Line and grease a cake tin with parchment paper

Sift together flour and baking powder together and set aside

In a bowl mix butter and sugar together

Add the eggs one by one and mix until light and fluffy

Add the vanilla essence and mix

Add the shifted dry ingredients to the wet mix alternatively with 100 ml milk

To the cocoa Powder add the warm milk and grated chocolate

Mix well without lumps

To 1/3 of the batter add the cocoa paste and mix well

Let the other 2/3 of the batter remain as such

Alternately pour the batters into the prepared tin until both the batters are used up

Make any pattern on top using a cocktail stick

Bake in the preheated oven for 40 - 50 minutes

Cool at room temperature slice and serve

Notes :

Timing might vary with different brands of ovens available in the market

Make sure the butter is at room temperature

BANANA FLOWER USILI

2024-12-21T08:18:00.000-08:00

BANANA FLOWER USILI

INGREDIENTS

Banana Flower - 1

Red Chilli Powder - 1 Tsp

Turmeric Powder - 1/4 Tsp

Cumin Powder - 1/2 Tsp

Buttermilk - 1 cup

Water - 1 cup

Salt - To Taste

METHOD

Rub oil in your hands before cleaning

Remove the large purple colour petals

Remove the florets inside each petal

Now slit open each floret

Remove the hard pistil

Once all petals are removed you will find a white cone like structure

This portion does not need cleaning

Chop fine the florets and centre portion

As you keep chopping put everything in the buttermilk

Clean the chopped florets well

Drain liquid add all spice powders and salt to taste

Spread this in a steamer plate and steam until done

INGREDIENTS FOR USILI

Channa Dal - 1/4 cup

Toor Dal - 1/4 cup

Dry Red Chillies - 2

Salt - To Taste

METHOD

Wash and soak the dals for 30 minutes along with the dry red chillies

Drain the water and transfer to a mixer jar

Grind to a coarse paste

Form small balls from the paste

Arrange in a steamer plate and steam for 10 minutes

Once it becomes warm to touch crush with fingers to a coarse powder

Set aside usili until use

INGREDIENTS TO GRIND

Grated Coconut - 1 cup

Cumin Seeds - 1 Tsp

Dry Red Chilies - 3

Garlic Cloves - 4

Turmeric Powder - 1/2 Tsp

Curry Leaves - 1 Sprig

Shallots - 5

Salt - To Taste

METHOD

Pulse and coarsely grind the above ingredients without adding water

Set aside until use

INGREDIENTS TO TEMPER

Urad Dal - 1 Tbsp

Mustard Seeds - 1 Tsp

Dry Red Chilies - 4

Curry Leaves - 2 Sprigs

Gingelly Oil - 4 Tbsp

INGREDIENTS FOR BANANA FLOWER USILI

Chopped Onion - 1

Green Chillies - 3

Red Chilli Powder - 1 Tsp

Turmeric Powder - 1/2 Tsp

Coriander Powder - 1 Tsp

Salt - To Taste

METHOD

Heat oil in a kadai

Add ingredients to temper

Once they splutter add the sliced onions and green chillies

Saute until golden and add the ground mixture

Saute until raw smell is no more

Add the chopped and steamed banana flower and spice powders

Add salt to taste if necessary

Saute well until it dries up a little

Add the powdered usili mixture and saute well

Remove kadai from stove and serve hot garnished with grated coconut

Notes :

Adjust spices to suit your taste

Serve with white rice and rasam or sambar

PARSI EGGLESS MAWA CAKE

2024-12-21T08:17:00.000-08:00

PARSI EGGLESS MAWA CAKE

INGREDIENTS FOR MAWA

Milk Powder - 1/2 cup
Milk - 1/4 cup
Butter - 1 Tsp

Add butter to a pan and melt
Add milk to the pan
Once it starts to boil add the milk powder
Stir continuously until the mixture separates from the pan and forms into a lump
Now mawa is ready
Cool this at room temperature

INGREDIENTS FOR THE CAKE

Flour - 1 1/2 cup
Baking Powder - 1 Tsp
Baking Soda - 1/2 Tsp
Powdered Sugar - 1 cup
Cardamom Powder - 1/2 Tsp
Chopped Pistachios - 3 Tbsp
Butter - 1/2 cup
Curd - 1/2 cup
Milk - 1/2 cup

METHOD

Preheat oven to 180*C for 15 minutes
Grease and line a cake tin with parchment paper and keep aside
Sift all the ingredients together in a bowl and set aside
To butter add powdered sugar and beat until light and fluffy
Add curd and stir well
Add the sifted dry ingredients and mix
Add the milk and mix well
Grate the prepared mawa and add to batter
Pour batter to the prepared cake tin
Sprinkle chopped pistachios on top
Bake in the preheated oven for 55 - 60 minutes
Allow the cake to cool slice and serve

Notes :
Timing might vary with different brands of ovens available in the market
You can garnish with chopped mixed nuts

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SARDINES PEERA

2024-12-21T08:15:00.000-08:00

SARDINES PEERA

INGREDIENTS

Sardines - 250 gm

Grated Coconut - 1 1/2 cup

Green Chillies - 6

Ginger - 1 inch piece

Garlic Cloves - 10

Turmeric Powder - 1 Tsp

Fenugreek Powder - 1/4 Tsp

Garcinia Cambogia - 1

Curry Leaves - 3 Sprigs

Coconut Oil - 3 Tbsp

Salt - To Taste

METHOD

Clean and wash sardines

Soak Garcinia in 1/2 cup of lukewarm water

To a mixer jar add in grated coconut green chillies shallots spice powders garlic cloves one sprig of curry leaves and salt to taste

Pulse until combined without adding water

To a clay pot or kadai add the sardines ground coconut masala 2 Tbsp coconut oil soaked garcinia and curry leaves

Mix well check salt to taste

Cover and cook in medium flame

Toss once in 5 minutes until the moisture dries up

Drizzle the remaining oil on top and keep covered until serving time

Notes :

Adjust spices to suit your taste

If you don't get garcinia use tamarind paste instead

KATHIAWADI ONION DAHI TIKHARI

2024-12-02T00:50:00.008-08:00

KATHIAWADI ONION DAHI TIKHARI

INGREDIENTS

Chopped Onion - 2
Garlic Cloves - 10
Red Chilli Powder - 3 Tsp
Chopped Green Chillies - 6
Cumin Powder - 1/2 Tsp
Coriander Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Curd - 2 cups
Salt - To Taste

INGREDIENTS TO TEMPER

Mustard Seeds - 1 Tsp
Cumin Seeds - 1/2 Tsp
Asafoetida - A Pinch
Coconut Oil - 3 Tbsp
Chopped Curry Leaves - 1 Tbsp
Chopped Coriander Leaves - 2 Tbsp

METHOD

Whisk curd and keep aside
Pound garlic cloves with spice powders
Set aside until use
Heat oil in a pan
Add ingredients to temper
Add the sliced onion and sauté until golden
Add half of the chopped green chillies
Add the pounded paste and salt to taste
Sauté until raw smell is no more
Add half of the chopped curry leaves
Remove pan from stove
Leave as such until warm
Pour whisked curd into the pan and mix
Transfer onion dahi tikhari to a serving bowl
Garnish with chopped coriander and chillies
Serve hot with white rice

Notes :
Adjust spices to suit your taste
A famous dish from Kathiawar, Gujarat
Mustard oil is used in the original recipe

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CASHEW CAKEY BROWNIE

2024-12-01T01:48:00.002-08:00

CASHEW CAKEY BROWNIE

INGREDIENTS

Flour - 3/4 cup
Softened Butter - 1/2 cup
White Sugar - 1 cup
Cocoa Powder- 1/2 cup
Dark Chocolate Chips - 1/2 cup
Vanilla Extract - 1 Tsp
Eggs - 2
Instant Coffee Powder - 1 Tsp
Warm Water - 1 Tbsp
Chopped Cashews - 1/2 cup

METHOD

Preheat oven to 180*C for 15 minutes
Grease and line a cake tin
Cream the butter and sugar until creamy
Whisk in the eggs coffee and vanilla
Add salt cocoa powder and flour
Mix gently to combine
Tip into the prepared baking tin level
Sprinkle chopped cashew nuts on top
Bake in the preheated oven for for 25 to 30 minutes
When a skewer stuck in comes out with wet crumbs it’s done
Remove cake tin from the oven
Allow to cool at room temperature
Slice serve and enjoy

Notes:

For a fudgy and chewy brownie add some more cup of dark chocolate chips and bake for just 20 minutes
You can also use semisweet chocolate chips instead of dark chocolate chips

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FISH 65

2024-11-30T00:43:00.003-08:00

FISH 65

INGREDIENTS

Fish Fillet - 500 gm

Oil - To Fry

Clean fish fillet and cut into bite size pieces

INGREDIENTS TO MARINATE

Rice Flour - 3 Tbsp

Corn Flour - 5 Tbsp

Pepper Powder - 1 Tbsp

Ginger Garlic Paste - 1 Tbsp

Kashmiri Chilli Powder - 2 Tbsp

Garam Masala Powder - 1 Tsp

Turmeric Powder - 1/2 Tsp

Lemon Juice - 2 Tbsp

Red Food Colour - 1 Drop

Egg - 1

Salt - To Taste

Mix all the above ingredients

Marinate cleaned fish pieces in the marinade

INGREDIENTS TO TEMPER

Chopped Green Chillies - 8

Chopped Garlic Cloves - 4

Chopped Ginger - 1/2 inch

Curry Leaves - 2 Sprigs

Oil - 2 Tbsp

METHOD

Heat oil in a pan

In medium flame the marinated fish pieces in batches

Add some curry leaves while frying fish pieces

In another pan add the same fried oil

Saute the ingredients to temper until aromatic

Add the fried fish pieces and toss well

Serve hot and enjoy

Notes :

Adjust spices to suit your taste

Using food colour is optional

Use a good brand of food colour

SARDINES PEERA

2024-11-29T19:27:00.003-08:00

SARDINES PEERA

INGREDIENTS

Sardines - 250 gm

Grated Coconut - 1 1/2 cup

Green Chillies - 6

Ginger - 1 inch piece

Garlic Cloves - 10

Turmeric Powder - 1 Tsp

Fenugreek Powder - 1/4 Tsp

Garcinia Cambogia - 1

Curry Leaves - 3 Sprigs

Coconut Oil - 3 Tbsp

Salt - To Taste

METHOD

Clean and wash sardines

Soak Garcinia in 1/2 cup of lukewarm water

To a mixer jar add in grated coconut green chillies shallots spice powders garlic cloves one sprig of curry leaves and salt to taste

Pulse until combined without adding water

To a clay pot or kadai add the sardines ground coconut masala 2 Tbsp coconut oil soaked garcinia and curry leaves

Mix well check salt to taste

Cover and cook in medium flame

Toss once in 5 minutes until the moisture dries up

Drizzle the remaining oil on top and keep covered until serving time

Notes :

Adjust spices to suit your taste

If you don't get garcinia use tamarind paste instead

MUNTHIRI KOTHU

2024-11-24T14:57:00.001-08:00

MUNTHIRI KOTHU

INGREDIENTS

Green Gram - 1 1/4 cup

Grated Coconut - 1 1/4 cup

Cardamom Powder - 1 Tsp

Jaggery - 1/4 kg

Water - 1/2 cup

Oil - To Fry

INGREDIENTS FOR COATING

Rice Flour - 1 cup

Turmeric Powder - 1/4 Tsp

Water - As Required

METHOD

Dry roast green gram until golden and fragrant

Cool and grind to a coarse powder

Dry roast grated coconut until golden to a brown colour

Cool at room temperature and pulse once

Add water to grated jaggery and boil until jaggery dissolves

Strain of any impurities in the jaggery water and set aside

Mix cardamom Powder and all the dry ingredients together

Now add this to the warm jaggery syrup

Combine and mix everything well

Form small lemon sized balls from the mixture

Set aside the balls to dry for an hour or so

Meanwhile mix all the ingredients to coat to a smooth batter

The batter should be like dosa batter but not runny

Heat oil in a pan

Dip two or three balls together at a time in the batter

Drop in the hot oil and fry in medium flame until done

Notes :

In olden days the balls are allowed to dry overnight

Batter for coating the balls is prepared the next day followed by frying

Frying in batches of 2 or 3 balls is the traditional way of making the sweet