Kitchen Corner- Try It

New York Style Pepperoni Pizza~ Baking Partners Challenge# 10

2013-05-15T11:20:00.000-07:00

New York Style Pepperoni Pizza

Baking Partners challenge# 10 is New York Style Pizza. Baking partners is the brain child of Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month. Making Pizza dough was quiet challenging for me. This recipe called for the thin crusted hand tossed pizza. I do not make pizza often at home. My kid loves pepperoni pizza and I make the quick version using naan as crust. It took a while for me to practice, but I am glad I finally made a pizza from the scratch. This recipe was suggested by Archana of Tangy Minds. Thanks Archana and Swathi for this challenge.

Recipe suggested by Archana

Recipe adapted from SeriousEats.(http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html)

Ingredients

For the crust

Bread flour- 4 1/2 cup 22 1/2 ounces

Sugar- 2 1/2 tbs

Salt- 1 tsp

Instant Yeast - 2tsp

Extra virgin olive oil- 3 tbs

Luke warm water- 15 oz.

For the sauce

Diced tomatoes/peeled tomatoes- 28 oz. (1 can)

Extra virgin olive oil- 1 tbs

Butter- 1 tbs

Garlic 2 cloves

Dried oregano- 1 tsp

Red pepper flakes- a pinch

Salt-to taste

Basil- a few

Onion- 1 medium

Sugar- 1 tsp

Topping

Pepperoni- as needed

Mozzarella cheese- 1 cup

To make the dough for the crust

Combine flour, sugar, salt, and yeast in bowl and mix well. In a mixture add the flour, olive oil and water and start to combine and continue till it forms into a ball ( or if with the hand mix and knead till all the flour comes together)Transfer into a floured surface and knead till it is smooth for about three to four minutes. The dough will not be sticky and will be perfectly smooth. Divide into three equal parts. Take each ball separately, roll and smooth-en the top while pinching the ends and twisting. Finally flatten with your palm. Gently brush oil on top of the dough and let it rest for half an hour. After that transfer quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day. This dough can be rested like this for up to 5 days.

To make the sauce

Pulse the tomatoes and their juice in food processor /mixie until pureed. It should not be completely smooth. Set tomatoes aside.Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic pepper flakes and fry until fragrant. Add basil sprigs, onion chopped and sugar and stir for two minutes till onion changes color Add the tomatoes, oregano, salt and bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Allow to cool and refrigate.

Bring the dough to room temperature( leave on the counter for at least two hours). Shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume. Place Pizza stone in the oven and preheat oven to 400°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping on your left hand and using the knuckles of the right gently stretch the dough. Continue this draping and stretching and rotating the dough in a clock wise direction till you have a thin uniform dough about 10 to 12-inch circle about 1/4-inch thick. Transfer to pizza peeler or a parchment paper. Spread sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Add toppings of your choice. Here I used cheese and then arranged pepperoni. Bake until cheese is melts and crust is golden brown. Let it rest for a few minutes, slice and serve.

Try this,

Hope you will all enjoy!

Shrimp Vermicelli/Rice Noodles

2013-05-14T17:56:00.001-07:00

Shrimp Vermicelli/Rice Noodles

Rice noodles/ Vermicelli is quick to prepare and this dish is inspired by the South Asian stir fry. I usually use vermicelli to make pudding and for upma. I first saw shrimp Vermicelli recipe in Betty's kitchen in you tube. I spiced it up a bit a added a little more Asian Flavor.This noodles is more healthy and a satisfying meal.

Ingredients
Rice vermicelli/rice noodles- 12 oz.
Shrimp cleaned- 1/2 cup
Bell pepper thinly sliced- 1/2 cup
Carrots- thinly sliced- 1/2 cup
( you can also add cabbage or bean sprouts)
Celery chopped- 3 tbs
Egg-2
Shallots- 2
Garlic- 3 pods
Dry chilly flakes- 1/2 tsp
Soya sauce- 2 tsp
Sugar- 1/2 tsp
Oyster sauce- 1/2 tsp
Chilly garlic sauce- 1/2 tsp
Pepper - a dash
Salt to taste

Soak vermicelli in hot boiling water till it is soft. Drain the vermicelli into a colander and place under cold running water for a few seconds. Allow the water to completely drain off. Drizzle two tsp of oil (preferable sesame oil) and set aside.
Beat the two egg and make into thin omelet and cut it into thin strips.
Marinate shrimp with salt, pepper and 1/2 tsp of soya sauce. After five minutes stir fry this shimp for about two to three minutes. Drain and keep aside.
In the same oil add chopped garlic and dry chilly flakes fry for a minute. Add chopped shallots and saute.Next add the chopped celery, bell pepper and chopped carrots and stir fry in high for about a minute. Add soya sauce, chilly garlic sauce, oyster sauce and sugar and mix well. Next add the noodles/vermicelli and toss. Finally add the shrimp, sliced egg omelet, pepper powder and salt if needed and drizzle a few drops of lemon juice before serving.

Try this
Hope you will all enjoy!

Strawberry Pudding

2013-05-14T16:34:00.000-07:00

Strawberry Pudding

Strawberry pudding for all strawberry lovers.Simple and a perfect for any occasion.My kid loves strawberry He wanted to make something with strawberry for mother's day.So we made this together for Mother's Day dinner. Try this,you will surely love it.

Ingredients
Strawberry chopped- 1/2 cup
Strawberry pureed and strained- 1/2 cup
Milk- 2 1/2 cup
Egg - 1
Heavy whipping cream- 1 cup
Gelatin- 1 sachet
Sugar - 1/2 cup+ 2 tsp
Vanilla essence- 1/2 tsp

Take 1/3 cup of boiling water and stir in gelatin and one tsp of sugar. Stir till is completely dissolved and set aside.
Chop strawberries and mix in one tsp of sugar and set aside.
Heat milk and the rest of the sugar in a sauce pan till it starts to boil. In a separate bowl beat egg with a fork till it is light and fluffy. Add about one forth cup of hot milk while stirring the egg continuously. Now stir in this egg mixture into the sauce pan with milk and whisk continuously for about a minute till it is well blended.Allow this to slightly thicken like thin custard. Remove from heat add vanilla essence and allow to cool down completely. Whisk in between.
In a separate bowl whisk chilled whipping cream for about two minutes. Gradually add the sugar,little by little and continue whipping till it attains soft peaks.
Add strawberry puree, chopped strawberries and gelatin mixture into the custard and mix well. Now fold in the whipped cream in two or three addition.Pour into serving dishes and allow to set in refrigerator for about three to four hours.

Try this
Hope you will all enjoy!

Butterscotch Coconut Scones

2013-04-26T12:06:00.000-07:00

Butterscotch Coconut Scones

Scones are perfect snack with a cup of coffee.I have already posted a citrus flavored scones. This here is sweet and flavorful with coconut and butterscotch chips.Baking scones is easy to make,there is not much kneading needed . It is buttery and tender in the inside and crispy in the outside. They are best eaten warm on the day it is made.

Ingredients

All purpose flour- 2 1/2 cups
Sugar- 1/3 cup
salt- a pinch
Baking powder- 2 tsp
Butter- 1/2 stick
Milk- 1/4 cup
Heavy cream - 1/3 cup
Egg -1
Butter scotch chips- 1/2 cup
Vanilla essence- 1/2 tsp
Shredded coconut- 1/3 cup
Nutmeg- a pinch

Grease baking sheet and set aside. Pre heat oven to 350 degree F.
In a mixing bowl mix flour,baking powder, sugar, nutmeg.With a pasty blender cut in the chilled butter and mix until the mixture resembles course crumble. Stir in coconut and butter scotch chips.
In a bowl beat eggs till it is light and fluffy. Mix in milk,cream and vanilla essence. Make a well in the center of the flour butter mixture and add the wet ingredients. Mix until all is combined, knead gently until it comes together as a ball. Pat into a floured board into a 9 inch circle and cut into 8 wedges. Brush the top with milk and sprinkle a pinch of sugar on each wedge. Layer on baking sheet and bake for 12- 15 minutes till it is slightly golden brown. Serve warm with a cup of tea.

Try this
Hope you will all enjoy!

Meen Mutta Varuthathu/Fish Roe Fry

2013-04-26T12:03:00.002-07:00

Meen Mutta Varuthathu/Fish Roe Fry

Today's post is another fish roe recipe. I have already posted a recipe of meen utta thoran or fish raw sauteed with shredded coconut. This one is a fried version and is best with sardine fish roe as you can make small bite sized fitters. But you can use any type of fish roe. For this fry the fish roe is marinated in a spicy batter and then shallow fried.This can be served as a appetizer or as a side dish with rice.

Ingredients

Any fish roe- 1 cup
Ginger garlic paste- 1 1/2 tsp
Chilly powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Pepper powder- 1/3 tsp
Curry leaves- 1 spring
Egg- 1
Corn starch- 1 tbs

Mix turmeric powder,salt and pepper powder with the fish roe and marinate for five minutes. Mix all the other ingredients,except curry leaves and make a thick smooth batter. Carefully and gently dip the fish roe and coat with this batter. Heat oil in a pan and add curry leaves and the fish roe dipped in the batter. Use a splatter guard or cover and fry (because it has a tendency to splatter) till both sides become golden brown.
Drain into paper towels and serve warm.

Try this
Hope you will all enjoy!

Beetroot Boli

2013-04-18T08:52:00.001-07:00

Beetroot Boli

This is my second attempt on the traditional south Indian sweet Boli which is served as an accompaniment for payasam in south Kerala Sadhya, especially wedding feast. I already have the recipe for sweet boli, but this Vishu, I attempted a colorful twist to the regular boli. I made this beetroot boli and served along with payasam.

Ingredients
Bengal gram- 1 1/2 cups
Sugar -1 1/2 cups
Grated beetroot- 2 medium
All purpose flour - 1 1/2 cups
Pinch of salt+ 1 tsp sugar
Gingerly oil 1/3 cup
Nutmeg powder 1/3 tsp
Cardamon powder - a pinch
Rice flour- 3 tsp
Ghee- 2 tbs

Cook Bengal gram ( kadala parippu) till it is soft and drain off the excess water.
Grate beetroot and keep aside. In a heavy bottom pan heat ghee and add the grated beetroot and fry till the raw flavor disappears and the beetroot is cooked. Add the cooked kadala parippu and sugar. When the sugar melt and is completely absorbed into the gram add in nutmeg and cardamon powder and stir in continuously till the mixture leaves the edges of the pan. Allow it to cool and grind it finely without lumps using a mixer.

Mix all purpose flour, a pinch of salt and one tsp of sugar and knead it into a dough, just like for chapathi. Flatten it in the bottom of the bowl and pour in 1/3 cup of gingerly oil on top ( like soaking it) and allow it to remain so for thirty minutes.
Roll the gram and sugar mixture into small balls. Now take small balls of flour in your hand and press it with your hand itself to make small puris. It will stretch very easily and place the gram ball it the center and seal the edges. Take rice flour for spreading on the board. Roll into round using a rolling pin. Grill it in hot tava. Turn it from one side to the other very quickly and if you like you may add a bit of ghee on the top. Serve it with pal payasam or semiya payasam.

Try this
Hope you will all enjoy!

Cotton Soft Japanese Cheesecake~Baking Partners Challenge#9

2013-04-15T13:58:00.000-07:00

Baking Partners ninth challenge post-Cheesecake. Baking partners is the brain child of Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month.
Cheesecake is something I have never tried baking at home and this month the group was given four recipes. I loved the recipe suggested by Reeni of Cinnamon and spice and everything nice. It was a bit different from the regular cheese cake. I have seen this before and always wondered at the light texture of this cake. You do not bite into creamy cheese cake but a light, soft airy cake of wonderful texture. At first I doubted whether it will have an overpowering egg flavor as this recipe uses six eggs,but there was no such problem. The cake I made developed two small cracks and I feared it will be deep. But once the cake cooled down it shrinked a bit and there was no signs of the cracks.This cake will rise a bit during baking and then shrink a little while cooling. This cheese cake is also baked liked the regular cheesecake in water bath. This is to retain the moisture content of the cake and prevent it from drying. The recipe suggested an 8 inch pan but I used a larger 9.5 inch cake tin. This cake is wonderful and really worth a try. Thanks Swathi and Reeni for this wonderful challenge.

Recipe Source from Diana's Desserts
Ingredients
Fine granulated sugar- 140g/5 oz.
Egg whites- 6
Egg yolks-6
Cream of tartar- 1/4 tsp
Cream cheese- 9 oz./ 250 grams
Butter- 50 grams/2 oz.
Milk 100 ml/3 fluid oz.
lemon juice- 1 tbs
Cake flour /superfine flour-60g/2 oz.
20g/1 oz. cornflour (cornstarch)-20g/1 oz.
1/4 tsp. salt

Warm milk and add in cream cheese,and butter.Melt this using a double boiler till all the cream cheese melts. Strain this using a cheese cloth. Cool the mixture completely.
Beat egg yolk with a fork till it is light and mix with the milk and cream cheese. Fold in the flour, the cornflour, lemon juice and mix well. Set this mixture aside.
Whisk egg whites till it is frothy in a low speed. Increase speed and add cream of tartar and continue to beat for another two minutes. Add in the sugar little by little and whisk until soft peaks.
Add the cheese mixture to the egg white mixture and fold in gently.
Pour into prepared 8-inch round spring-form pan.Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Take aluminum foil and line the outside of the pan This will keep it secure in waterbath. Tap the pan gently so that the air bubbles escapes.Place this on a roast pan and fill 1/2 of the roast pan with boiling water.
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Let it set and cool down in the oven. Keep the oven door ajar for about 20 minutes and then slowly take it out and rest for another ten minutes before removing from the pan.

Try this,
Hope you will all enjoy!

Vella Naranga Curry/Achar

2013-04-11T10:28:00.000-07:00

Vella Naranga Curry/Achar

Vella Naranga Achar/lemon curry/pickle is a quick side dish served during Sadhya. The spiciness of this white lemon curry is from green chilly.The best chilly to use is kandari mulaku/bird eye chilly. They are small but quite spicy and imparts good flavor to this lemon pickle. These type of sadhya pickle and condiments are meant to instant recipes and that is served on the same day. So they do not have much shelf life. The lemon is first steamed or boiled to make the skin soft and bring out the lemon flavor and can be served immediately with rice.

Ingredients

Lemon- 6- 8 medium sized
Kandari muluku- 12
(or green chilly- 5 chopped)
Fenugreek powder- 1/2 tsp
Hing powder- 1/2 tsp
Ginger thinly sliced- 2 tbs
Garlic sliced- 2 tbs
Curry leaves- a few
Gingerly oil- 2 tbs
mustard seeds- 1/2 tsp
Sugar- 1/2 tsp
salt to taste

Steam or boil the lemon till the skin is soft. If boiling take it before the skin cracks open. Allow it to cool, wipe dry and cut into pieces.
Heat oil in a pan and add mustard seeds. When it splutters add chopped ginger,curry leaves,garlic and green chilly (make small slits on each) and saute till there is a nice aroma. Add hing powder followed by sliced lemon. Add one cup of boiled water and salt. Reduce the flame and allow to simmer and thicken.Finally add sugar and fenugreek powder and mix. Allow this to cool down and transfer to air tight jar. You can store and refrigerate for about a week.

Try this
Hope you will all enjoy!

Kakka Erachi Ularthiyathu/Stir-fry

2013-04-08T19:32:00.002-07:00

Kakka Erachi Ularthiyathu/ Stir-fry

Kakka Erachi or Clam meat is another popular delicacy in Kerala.Mussels,crabs and clam/kakka erachi is widely used in the coastal regions of Kerala. Cleaning is tedious. Just like mussels the shells should be undamaged and tightly shut or else should be discarded. This is a spicy and tasty stir fry with the flavor of pepper and toasted coconut. Kakka erachi can also be made as a thoran/stir fry with grated coconut.Try this recipe,you will surely love it.

Ingredients
Kakka Erachi/ Clam meat- 1 lb
Sliced coconut- 1/3 cup
Sliced shallots- 3/4 cup
Minced ginger and garlic- 1 tbs
Ginger garlic paste- 1 1/2 tsp
Green chilly-1
Curry leaves- a few
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Coriander powder- 1 1/2 tsp
Pepper powder- 1/2 - 1 tsp
Garam masala-1/3 tsp
Meat masala- 1 1/3 tsp
lemon juice- 1 tsp
Coconut oil
Salt to taste

Clean kakka erachi/clam meat. Squeeze each of the black sack that you see on the top portion and discard it. Wash and rinse thoroughly three to four time so that there will not be traces of dirt and sand.You can also rinse using a little lemon juice.
Mix salt, pepper powder and turmeric powder,minced ginger and garlic and sprinkle a little water and cook. Cover and cook in medium flame for about 8-10 minutes or till all the water is absorbed.
Heat coconut oil in a pan and add coconut slices and roast till golden brown. Add shallots and continue sauteing till golden brown. Add ginger garlic paste, curry leaves and green chilly and saute for another two minutes. Add all the spice powders,fresh curry leaves and a few drops of coconut oil and the cooked clam meat and continue stir fry for another 3 -4 minutes, till it gets slightly roasted. Squeeze a little lemon juice on top.Serve as side dish with rice.

Try this
Hope you will all enjoy!

Orange Raisin Scones

2013-04-04T07:27:00.001-07:00

Orange Raisin Scones

Scones are perfect tea time snack or just with a cup of coffee for brunch.I made these scones with citrus flavored and raisins. It is only recently that I started baking scones and never knew it was so easy to make,there is not much kneading needed and can be made in a jiffy. It is buttery and tender in the inside and crispy in the outside.You can add cranberries or chocolate chips instead of raisins.

Ingredients

All purpose flour- 2 cups
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Sugar- 1/2 cup
Butter- 5 tbs
Egg-1
Orange juice- 1 orange
Orange Zest-1 tsp
Vanilla essence- 1 tsp
Heavy cream- 1/2 cup
Raisins- 1/3 cup

Pre heat oven to 350 degree F and line baking sheet with parchment paper.
In a large bowl mix flour,baking powder,soda,salt and sugar.
Take butter that is cold and chilled (not room temperature) and cut into small cubes. Add this to the flour and mix using a pastry blender( or with hand or a food processor). Cut in and rub the flour with butter making it into a crumbly mixture.
Beat egg using a whisk or a fork and add in vanilla essence,orange juice and zest. Pour this mixture over the flour and mix in. Now add cream little by little and mix till it all comes together. Lightly flour the work surface and put the dough on top. Knead a bit, do not over work with the dough, it just needs to come together into a ball.. Flatten into a thick circle with your hands or using a rolling pin. Cut the circle right through the center and then across. Now you have four pieces. Cut each piece into two that resembles a triangle ( 8 pieces in total). Place in baking sheet and gently brush the top with milk.
Bake for 15-18 minutes till the top and bottom turn s golden and crispy and the tooth pick inserted in the center comes out clean. Allow to cool and serve with butter or jam.

Try this
Hope you will all enjoy!

Pineapple Raita

2013-04-04T06:31:00.002-07:00

Pineapple Raita

Pineapple raita is a refreshing,sweet and full of flavor. It has a cooling effect and can be paired with any spicy or heavy meal,like flavored rice or parathas.

Ingredients
Chopped pineapple-1 cup
Thick yogurt- 1 1/2 cup
Sugar- 1 tsp
Green chilly-2
Roasted cumin powder- 1/3 tsp
Chopped coriander leaves- 1 tsp
Pinch of chilly powder
Pomegranate seeds- 1 tbs (optional)
Salt to taste

Whisk into yogurt sugar, salt and cumin powder. Add the rest of the ingredients and allow to rest for some time,serve chilled.

Try this

Hope you will all enjoy!

Minced Prawns Patties/ Pakoras

2013-04-01T12:43:00.003-07:00

Prawns pakora can be served as a quick appetizer or as a spicy side dish with rice. If you are a prawns lover you should give this recipe a try. It is made with minced prawns and spices and deep fried. This brings out more flavor of prawns and spices and is a mouthwatering appetizer.You can make another version of prawns pakoras by dipping in batter and deep frying it.

Ingredients
Prawns- 1 lb
Shallots- 3-4
Ginger- garlic paste-1 1/2 tsp
Green chilly-2
Curry leaves- a few
Chilly powder- 1/3 tsp
Coriander powder- 1/3 tsp
Turmeric powder- 1/3 tsp
Cumin powder-a small pinch
Pepper powder-a dash
Amchur powder- 1 pinch
Chick pea flour/besan powder- 1 tbs
Rice flour- 1 tsp
Salt to taste
Oil for frying

Clean and wash prawns well. Pat dry and mince using a food processor. Finely chop onions,green chilly and curry leaves and add to the minced prawns. Mix ginger garlic powder and all the rest of the ingredients except oil and mix well. Heat oil in a pan, drop spoon full of the prawns pakora mix and fry till both sides are crispy. Drain in paper towels and serve warm with chutney or ketchup or as a side dish with rice.

Try this
Hope you will all enjoy!

Ethakka Vilayichathu

2013-03-28T12:38:00.001-07:00

Ethakka Vilayichathu

An evening sweet snack served with tea.It is simple and can be made in a jiffy. Ripe plantains are slightly toasted in ghee and sugar and flavored with cardamon.The plantains should retain shape but at the same time will be soft caramelized slightly sticky. Serve it warm or cold with a dollop of whipped cream.

Ingredients

Plantain Ripe-3 medium
Sugar- 3 tbs
Ghee- 1 1/2 tbs
Cardamon pods crushed- 4
Raisins and cashew nuts- a few

Cut plantains into round slices. Heat ghee in a pan and fry cashew nuts and raisins till golden and keep aside.Add the plantains and fry slightly, saute and turn to the other sides and fry. Add sugar and allow to caramelize for about 3-4 minutes till the caramelized sugar gets well coated. Mix in the cashew nuts and raisins and cardamon powder. Serve with tea.

Try this
Hope you will all enjoy!

Mango Lassi

2013-03-28T12:32:00.001-07:00

Mango Lassi

Mango lassi is a smooth and rich summer drink which is refreshing and tastes heavenly! It is a combination of yogurt and mango pulp with the inviting flavor of cardamon.This is a sweet drink mostly served at the end of a grand meal.You can also make it rich by adding a pinch of saffron or ground pistachios on the top.

Ingredients

Ripe Mango- 2

Yogurt- 1 cup

Sugar- 3 tsp

(According to taste)

Cardamon powder- a pinch

Rose water- 1/2 tsp

Crushed ice

Chopped mangoes or ground pistachios for garnish

In a blender/food processor add peeled and chopped mangoes,sugar,yogurt and 1/2 cup cold water (or milk) and pulse till nice and smooth. Add crushed ice,cardamon powder and rose water and mix. Serve chilled.

Try this

Hope you will all enjoy!

Orange Chocolate Chip Muffins

2013-03-27T11:33:00.001-07:00

Orange Chocolate Chip Muffins

A good morning breakfast recipe with orange and chocolate combo. This has fresh orange flavor and I used a little marmalade too to give extra citrus flavor. We love citrus flavor and kid loved it even more because of chocolate chips

Ingredients
All purpose flour- 2 cup
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
egg-2
Butter/oil- 2tbs
Sugar- 1/3 cup
Orange zest- 1 tsp
Orange marmalade- 2 tsp (optional)
Orange juice- 1/3 cup
Vanilla extract- 1 tsp
Sour cream- 1/2 cup
Chocolate chips- 1/2 cup

Preheat oven to 350 degree F and line baking tin with cup cake liners.
Combine all the dry ingredients,flour,baking powder,baking soda, salt and keep aside.
Squeeze orange juice and mix it with marmalade and vanilla essence and keep aside.
Beat butter,orange zest and egg till it is light and fluffy. Add the sugar and beat for another two minutes. Mix in the dry ingredients,sour cream and orange juice plus marmalade and fold in. Finally add chocolate chips and mix. Scoop the batter into the muffin tin lined with cup cake liners. Fill 3/4 of each tin. Bake for 15-20 minutes or till the tooth pick inserted in the center comes out clean. Transfer to wire racks and allow to cool.

Try this
Hope you will all enjoy!

Meen Mutta Thoran

2013-03-25T10:38:00.002-07:00

Meen Mutta Thoran

Today's recipe is fish roe and coconut stir fry. I am quiet sure there are lots of people in Kerala who love this fish delicacy .Roe is the egg mass of the fish . This is an exotic fish recipe and back home meen mutta/roe is usually marinated and fried in coconut oil or made like stir fry with coconut. My mom also makes it like omelet by cutting off the thin membrane and scooping out the egg mass. You can use roe from fish like pom fret,king fish or sardine.

Ingredients

Fish Roe - 3/4-1 cup

Onion- 1 medium

Shallots thinly sliced- 1/2 cup

Ginger - 1 inch thick

Curry leaves- a few springs

Green chilly-2

Dry red chilly- 2

Turmeric powder- 1/3 tsp

Cumin powder- 1/3 tsp

Chilly powder- 1/2 tsp

Pepper powder- 1/2 tsp

Coconut grated- 1/2 cup

Mustard seeds- 1/2 tsp

Salt to taste

Coconut oil- 2 tbs

Heat coconut oil in a pan and add mustard seeds. When they splutter add curry leaves,dry red chillies and finely chopped ginger and saute for a minute. Next add onions,shallots and green chilly and saute till golden brown. Add turmeric, salt and washed and cleaned fish roe/meen mutta and mix well. Cover and cook for a minute. Add chilly powder, pepper powder and cumin powder and continue to saute for another two minutes.Finally add grated coconut and fry for another one minute. Serve with rice.

Try this
Hope you will all enjoy!

Paneer Tikka Masala

2013-03-21T08:49:00.000-07:00

Paneer Tikka Masala

Paneer tikka masala is a popular restaurant dish with grilled paneer simmered in a rich tomato gravy.It is a vegetarian version of chicken tikka masala and is easy to put together. It is a perfect accompaniment with rotis and naan.

Recipe adapted from Sanjeev Kapoor

Ingredients
To marinate

Paneer - 400 grams
Red bell pepper- 1
Green Bell pepper 1

Ginger garlic paste- 1 tsp
Turmeric powder- 1/3 tsp
Kashmiri Chilly powder- 1/2 tsp
Garam masala- 1/2 tsp
Cumin powder- a pinch
Oil - one tsp

Yogurt- 1/2 cup (hung curd)

For the gravy
Onion - 2 medium
Tomatoes- 3 medium
Ginger garlic paste-1 tsp
Turmeric powder- 1/3
Chilly powder- 3/4 tsp
Coriander powder- 1 tsp
Garam masala- 1 tsp
Cumin powder- 1/2 tsp
Kasoori methi- a pinch
Bay leaf- 2
Cinnamon stick- 1
Cloves-2
Cardamon 2
Sugar- 1 tsp
Cream- 1/2 cup

Cut paneer,bell pepper into one inch cubes. Marinate with the rest of the ingredients listed under marinade and keep aside for half an hour. Grill it on a grill pan and set aside. ( Check how to make Paneer Tikka)
Heat oil in a pan and add bay leaves,clove, cinnamon and cardamon and saute for a minute.
Add onions and saute till golden brown. Add ginger garlic paste and saute for another minute. Finally the tomatoes and salt and cook till tomatoes and soft.
Switch off the flame and allow this mixture to cool. Put into food processor and make a fine puree of this. Pour it back the pan and simmer till oil separates.
Add turmeric powder,chilly powder,coriander powder,garam masala and cumin powder.Adjust consistency by adding half cup of water and bring to a boil.
Gently stir in the grilled paneer and bell peppers and the kasoori methi powder. Cover and cook for about two to three minutes. Finally add sugar and cream and simmer for one more minute. Serve with chapathi or naan.

Try this..
Hope you will all enjoy!

Avocado Mango Salsa

2013-03-21T08:46:00.002-07:00

Avocado Mango Salsa

Refreshing mango and avocado salsa with a little it of tangy from lemon and heat of chillies. You can serve this fruity salsa as an appetizer with chips or as part of the main meal. Serve over some baked fish or meat to make a colorful and filling meal.

Ingredients
Mangoes cubes- 1 large
Avocado cubed-2 medium
Plum tomato diced- 1/2
Onion- 1/2 finely chopped
Green chilly chopped/Jalapeno- 2
Pepper- a pinch
Lemon- 2 tsp juice
Finely chopped cilantro- 1 tsp
salt to taste

In a bowl add all the above ingredients,toss and mix and let it marinate in the refrigerator 30 minutes before serving. Serve with chips or with sea food,meat or tacos.

Try this
Hope you will all enjoy!

Dilkhush- Baking partners challenge#8(Tangzhong Method)

2013-03-15T10:34:00.000-07:00

Dilkhush- Baking partners challenge#8(Tangzhong Method)

Baking partners challenge#8 is learning a new method of bread making. I always wished to learn bread baking at home and I thoroughly enjoyed this months challenge. There were two method of bread making, for this months challenge-one is Asian method Tangzhong and other is Scandinavian method of Scald flour. I tried the Asian Tangzhong method which was relatively easy to put together. More important reason was that I wished to learn the technique of making dilkush or tengai bun which is very soft bread with sweet coconut filling. This was the most popular sweet snack available at a local bakery back home in India and my favorite as a child. I have earlier posted a different version of dilpasand recipe with pastry dough.It is a quicker version.This post brought back some nostalgic childhood memories. Thanks Swathi for suggesting this recipe

White bread/ Dilkhush with Tangzhong method (Adapted from Christine's Recipes)
Ingredients
For the tangzhong
Bread flour- 1/3 cup( 50 grams)
Water- 1 cup (250 ml)
Formula 1 part of flour with five parts of water at 65 c/150F

To make bread
Bread flour- 2 1/2 cup (350 grams)
Caster sugar- 3 tbs+ 2 tsp
Salt- 1 tsp
Egg- 1 large
Milk powder-1 tbs+ 1tsp
Milk- 1/2 cup(125 ml)
Tangzhong- 120 gm 1/2 of the mixture
Instant Yeast- 2 tsp
Butter- 3 tbs ( room temperature)

For the filling
Grated coconut or shredded coconut-1 cup
Crushed cashew nut- 3 tbs
Candied fruit ( glazed cherries)- 1/3 cup
Sugar- 3-4 tbs
Raisins- a few
Cardamon powder- 1/2tsp

Method of making tangzhong

Mix flour and water and make it lump free in a medium sauce pan. Cook in low medium flame,whisking continuously till the mixture thickens.Once you notice lines appear in the mixture for every stir it is done.Transfer into a clean bowl and cover with a cling wrap ( make sure the cling sticks on top) to prevent it from drying and bring it to room temperature.You will be using only half of this mixture. The rest can be stored in fridge for over a week.

Method of making bread
Combine the dry ingredients,flour salt,sugar and yeast in a bowl.
Mix all the wet ingredients,milk,egg and tangzhong.

Make a well in the center of the dry ingredients,pour in the wet mixture and knead the dough. Bring it together into a ball. It will be sticky at first. Spread butter on top and knead till the dough is smooth,but not sticky and elastic.To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”/ window pan test, it’s done.

Place the ball of dough in a greased bowl and cover with cling wrap.Allow it to poof and rise to its double size.This will take about an hour.

Transfer into a floured surface, deflate and divide the dough into four equal parts.

Flour the surface a bit and using a rolling pin flatten it into circles 9 inch round and half inch thick and place into a round cake tin ( I used a pie dish).

Mix all the ingredients listed under filling and evenly spread on top.

Now using the second half of the dough flatten into circle and place over the filling and seal the edges.

Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.

Brush whisked egg on surface. Bake in a per-heated 180C (350F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Try this

Hope you will all enjoy!

Mutton Rogan Josh

2013-03-13T08:56:00.000-07:00

Mutton Rogan Josh

Mutton Rogan Josh is a dish that I always wished to try, at least the restaurant version. The traditional Kashmiri rogan josh is a very unique and different preparation,the most remarkable is the rich red color for the gravy, which is attained by adding a natural coloring agent called Ratan jog. This dish is so popular in Northern India and is said to have been influenced by the Mugalai and Persian Cuisine.

I searched around a more traditional recipe and it was all confusing. Some are against adding onions and yogurt . Here I tried a more restaurant version with gravy (traditional version is a semi dry curry) and loved the blend of flavors. It is a spicy braised lamb/mutton dish with exotic spices and a rich smooth gravy. It goes well with basmathi rice or roti.

Recipe source: Sanjeev Kapoor Kazhana.

Ingredients

Mutton/Lamb- 1 kg
Onions thinly sliced- 4 medium
Mustard oil- 3tsp
Cinnamon- 2 stick
Fennel seeds- 1/3 tsp
Cloves- 5-6
Black cardomon-2
Green cardamon-4
Bay leaves-2
Asafoetida- 1/3 tsp
Ginger garlic paste- 2 tbs
Kashmiri chilli powder- 2 tsp
(according to your spice tolerance)
Fennel powder- 11/2 tsp
Ginger powder- 1tsp
Garam masala- 1/3 tsp
Cumin powder- 1/2 tsp
Saffron- a pinch
Yogurt 1/2 cup

Heat mustard oil in a pan. Add whole cinnamon,black cardamon,green cardamon,black cardamon,clove,fennel seeds,bay leaf and gently roast in low flame. Add asafoetida and immediately the sliced onion and fry till golden brown.
Next add ginger garlic paste and saute till raw flavor disappears. Add chilly powder and stir in low flame. Add the meat,increase the heat and braise the meat till it slightly gets brown in the outside .This will take around three minutes.. Add yogurt and continue to stir till all the yogurt gets coated over the meat and you see oil separating.Add salt and 1 cup of water and cover and cook for about twenty minutes till the meat is almost done.
Add fennel powder,garam masala,saffron dissolved in warm water or milk, and ginger powder. Simmer and allow the gravy to thicken. At this point you can strain the gravy to get the smooth silky restaurant style. (I took off the mutton pieces and blended in a mixture,returned to the pot with the mutton and then simmered. I think straining would have given better results). Serve with roti or rice.

Try this
Hope you will all enjoy!

Achinga Payar Kaya Mezhukkupuratti/ Raw plantain and Yard bean Stir-fry

2013-03-13T08:49:00.001-07:00

Achinga Payar Kaya Mezhukkupuratti

Achinga payar or yard beans and raw plantain is a favorite combo in our house. Some time I make it as thoran or this simple spicy stir fry. Tender yard beans can be broken with your hands. If they are not just peel off the shell and take the tiny beans inside. Serve as a side dish for rice.

Ingredients

Achinga payar- cut into one inch piece- a small bunch

( 2-3 cups)

Raw plantain- 1 medium (1 inch long thin pieces)

Shallots- 8-10

Dry red chilly-3

Turmeric- 1/4 tsp

Garlic- 2 cloves

Curry leaves- a few

Coconut oil- 1 tbs
Mustard seeds- 1/2 tsp

salt to taste

Cook achinga payar/yard beans and plantain along with turmeric powder, salt and a few drops of coconut oil.Add about 3/4 cup of water and cook till the vegetables are soft.

Using a stone pounder or a kitchen chopper crush garlic,shallots,curry leaves and dry red chilly into a course mixture and keep aside.
Heat coconut oil in a pan and add mustard seeds. When it splutters add the crushed shallot mixture and saute till it turns golden brown. Add in the cooked vegetables and stir fry in medium high heat for two minutes. Serve as a side dish for rice.

Try this
Hope you will all enjoy!

Chocolate Mocha Cake

2013-03-07T15:25:00.000-08:00

Chocolate Mocha Cake

Mocha cake as the name suggests is a dense moist coffee flavored chocolate cake. I adore coffee flavor and the combined flavor will not disappoint you. The frosting is butter cream flavored with cocoa and coffee.This is a delicious cake. I made it a one layer cake,but you can make into a two layer cake as well. Try this,you will surely love it.

Recipe adapted from Ellie Krieger,original recipe here

Ingredients
Cake flour- 1 1/2 cup
Cocoa- 1/2 cup
Sugar- 3/4 cup
Egg-2
Butter- 4 tsp
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Espresso coffee powder-2 tbs
Vanilla essence- 1 1/2 tsp
Low fat yogurt- 1 cup

Frosting
Powdered Sugar- 2 1/2 cup
Melted chocolate- 2 ounce
espresso coffee- 2 tbs
Butter-1/2 cup
Vanilla essence- 1 tsp

Preheat oven to 350 degree F and grease and prepare cake tin.
Mix espresso in 5 Tbs of hot water and keep aside. Melt butter and allow to slightly cool.
Whisk together, flour, cocoa,baking soda, salt and baking powder and keep aside
Beat egg and sugar till the egg become double in volume. Mix in butter, low fat yogurt,3 tbs of espresso diluted and vanilla essence. Mix together and fold in the dry ingredients using gentle strokes with a spatula. Pour into greased baking pan and bake for 20 - 25 minutes or till the tooth pick stuck to the center comes out clean. Remove from the pan and allow to cool for 10 minutes. Run knife around the edges and invert cake to a cooling rack. Allow to cool down completely before frosting.

To make the frosting, beat butter for a few minutes with a mixer on medium speed. Add 1/2 of the powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Add the next half and again gently mix.Increase mixer speed to medium and add vanilla extract, espresso and melted chocolate. Beat for 3 minutes. If your frosting needs to be thinned out, add 1 tsp of milk. Spread evenly on the cake. Refrigerate the cake for about an hour before serving.

Try this
Hope you will all enjoy!

Fried Cookies with Ginger Pineapple Glaze

2013-03-05T09:50:00.001-08:00

Fried Cookies with Ginger Pineapple Glaze

Today's recipe is deep fried cookies. There are different types of deep fried cookies, pastry doughs and sandwich cookies.The inspiration for this one is Fried Chinese ginger cookies.I love them because they have a sweet crispy outside and you can try different flavors.This cookie has the enticing ginger and pineapple flavor. The cookie dough is fried and then glazed with a ginger- pineapple sugar syrup. You can also use honey instead of sugar for the syrup.Fry and served warm with the glaze and it is a delicious treat.

Ingredients

All purpose flour- 2 cup
Egg-2
Baking powder- 1/2 tsp
Ginger powder- 1/2 tsp
Fresh ginger juice- 1 tsp
cinnamon powder- a pinch
Salt- a pinch
Sugar- 2 tbs

For the glaze
Sugar- 1 cup
water- 1/2 cup
Ginger juice- 1tsp
Pineapple chopped or crushed- 1/2 cup
Cinnamon powder- 1/3 tsp

Oil for frying

Mix flour, ginger powder, cinnamon powder salt, sugar and baking powder. Make a well in the center. Add beaten egg and ginger juice and mix.Sprinkle little by little of water and knead into a dough. Do not over knead,but it should be a smooth dough that can be easily rolled. Allow this to rest for about half an hour.

Lightly flour your working board and take small balls of the dough. Using a rolling pin flatten it and cut into desired shapes using a cookie cutter. Heat oil in a pan in medium flame. Gently slide the shaped dough into the oil. It will slowly rise to the surface of the oil and will puff up. Fry on both sides till it becomes golden brown and drain into paper towel. Continue to fry in batches.
To make the syrup mix in pineapple,sugar, ginger juice,cinnamon and water. Mix and allow the sugar to dissolve. Reduce the flame to medium and allow the sugar syrup to thicken and reach one thread consistency. Switch off the flame and when it cools down a bit drizzle it over the fried cookies. Enjoy!

Try this..
Hope you will all enjoy!

Madhura Pachadi/Mixed Fruit Pachadi

2013-03-05T08:36:00.000-08:00

Mixed Fruit Pachadi

Madhura pachadi or sweet pachadi is a traditional Sadhya dish very pleasing to the palate with its perfect balance of sweetness, sourness and spiciness. It is a unique dish and the fruity flavors of pineapple,ripe mango and ripe plantain along with ground coconut paste blend so well and is enticing.Try this,you will surely love it.

Ingredients
Pineapple - 1 cup
Ripe sweet mango- 1 medium
Sweet plantain/Ethapazham- 1 medium
Grapes- a hand full
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
Green chilies-1
Sugar or jaggery- 1 tsp
Salt to taste
Yogurt-1/2 cup
Grated Coconut- 1/2 cup
Ginger- a slice
Cumin seeds- 1/3 tsp
Mustard- 1/2+ 1/3
Dry red chilly- 2
Curry leaves- 2 springs
Coconut oil- 2 tbs

Chop the fruits into cubes. Mix turmeric, chopped green chilly,turmeric powder, chilly powder and salt. Add 1/3 cup of water and cook till the fruits is soft and cooked. Add sugar or jaggery.
Make a fine paste of coconut, ginger,cumin and 1/3 tsp of mustard seeds. Add this too the cooked fruits along with yogurt and mix well. Simmer in low for about a minute and add grapes. Continue to simmer till the grapes becomes soft. Switch off the flame.
In a pan heat coconut oil and add mustard seeds, when it splutter add dry red chilly and curry leaves. Fry for a minute and pour over the curry and mix.Enjoy!

Try this..
Hope you will all enjoy.

Tomato Garlic Chicken

2013-02-21T06:37:00.000-08:00

Tomato Garlic Chicken

Tomato Garlic chicken is a quick semi dry chicken recipe. It is tomato based chicken stir fry along with garlic and spicy chilly.I used Chinese chilly garlic sauce (Lee Kum Kee brand) to give it a bit of heat. If you do not like to add sauce you can make a home made version equivalent to it y grinding chiles, garlic and vinegar. You can have this as a side dish for rice or fried rice.

Ingredients

Chicken - 1 lb
Tomato-3 medium
( finely minced or make a puree)
Shallots crushed or finely minced- 1/2 cup
Ginger garlic paste- 1 tsp
Chilly garlic sauce- 1 1/2 tsp (I used Lee Kum Kee brand)
(If you like more spicy use Tuong ot toi Vietnam)
Tomato paste- 1 tsp
Soya sauce- 1 tsp
pepper powder-1/3 tsp
Turmeric powder- a pinch
Ground cinnamon and cloves- 1/3 tsp
Chopped coriander leaves
Chopped spring onions for garnish

Clean and cut chicken into small bite sized pieces. Marinate with a pinch of salt, 1/3 tsp of pepper and a pinch of turmeric powder for about 15 minutes.(If you are using home made paste mix,make a paste with ground chiles, garlic,salt and vinegar. Mix with the chicken and allow to marinate).

Heat oil in a pan and add crushed shallots and saute for till golden brown. Add ginger garlic paste and after a minute add the finely chopped tomatoes. Stir and allow the tomatoes to cook and get dry.
Next add the marinated chicken and fry for about a minute. Cover and cook for another 3-4 minutes.It will cook in its own water. Add chilly garlic paste,tomato paste and soya sauce and allow the gravy to reduce to the consistency you like. Finely add ground cinnamon and clove and chopped coriander leaves and mix.Garnish with spring onions.

Try this
Hope you will all enjoy!