Lemon n Spice

Homemade fig Jam

2022-09-24T06:33:00.000+05:30

This post is so special to me. This jam is made from fresh figs from my neighbors backyard. I plucked each fig, cleaned, chopped , cooked and canned in 2 hours. This is the best jam I ever made too. Canning is very interesting if you do it right. The key to safe canning is two factors - acid and heat. Botulism simply can’t live in an acidic environment. The acid in jam comes from the fruit itself as well as added acid like lemon juice (some fruits are acidic enough on their own, but some need a bit of extra help in the form of lemon juice or other added acid).

Ingredients

30-40 Fresh Figs

1 Cup Sugar

1/2 Cup Honey

2Tbsp Lemon Juice (Juice from one lemon)

Directions

Step 1 : In a Dutch oven / wide nonstick pan add the cleaned and chopped figs(Do not add water) . Cook in low - medium flame for 15-20 minutes.

Step 2 : Add Sugar and honey and continue cooking. Mash them to break down into tiny chunks.

Step 3 : Cook till they are really thick. Add lemon juice , cook for a minute and turn off the flame.

Enjoy,

Lena

Rithika's 12th Birthday - Teal cake

2022-01-16T12:06:00.000+05:30

Turning 12 never tasted so sweet! 🎉 Celebrating another delicious year with this heavenly vanilla cake topped with the fluffiest Swiss meringue buttercream. Here's to growing up and savoring life, one slice at a time! 🍰✨

Warmly,

Lena

Mutta Pathiri/ Pola/ Muttayappam / Ottata using non-stick pan

2021-12-23T02:39:00.000+05:30

മുട്ടപ്പത്തിരിയും ചൂടുള്ള കോഴികറിയും ... കേൾക്കാൻ തന്നെ നല്ല സുഖമില്ലേ ... മൺചട്ടിയിൽ ചെറുചൂടിൽ ചുട്ടെടുതില്ലെങ്കിലും , എന്റെ Non-stick pan മുട്ടപ്പത്തിരി വീട്ടുകാർക്ക് പെരുത്ത് ഇഷ്‌ടായി. The heat plays a big role when you make Malabar special Mutta Pathiri. You have to pour batter when the pan is hot , then lower the flame and wait till you get bubbles on top and then close the pan. I learned that trick after ruining 2 or 3 mutta pathiri this time 😬.

Ingredients

Rice flour: 3/4 Cup

Hot water : 1 Cup

All purpose flour : 1 Cup

Coconut milk : 1 cup ++

Egg : 2 lightly beaten

Baking powder : 1/2 tsp

Salt : 1/2 tsp ++

Directions

🌼 Add boiling water to rice flour and mix well.Keep aside and allow it to cool.

🌼 In a mixer grinder, add 1 cup coconut milk , all purpose flour , eggs , baking soda , salt and the rice flour mix. Grind it into a smooth batter. Add more coconut milk if needed. Batter should not be thin( Iddli batter consistency). Keep the batter aside for 10 minutes to form bubbles on top.

🌼 Heat a non stick pan In medium flame and add 1 scoop of the batter. Turn the heat to low, and wait until you see bubbles on top. Now you can close the pan with a lid. (First mutta pathiri will not form much bubbles)

🌼 You can serve it with coconut milk and sugar or with any chicken/ mutton/ beef gravy. I served mutta pathiwith warm Kerala chicken stew this time.

Enjoy,

Lena

Chemmeen Pacha thakkali Curry / Shrimp and Green tomato Curry / Recipes Using green Tomatoes

2021-11-04T12:09:00.000+05:30

Even though its winter, my tomato plants were still producing 'sweet lady tomatoes'. I get harvest here and there, but not big harvests like Summer/fall. From 3kg a week , it reduced to 10 or 11 small tomatoes a week. So finally I decided to remove plants in order to keep the raised bed ready for this years planting. We harvested all red and green tomatoes, chopped and put the plants in compost, added more soil to raised bed along with Worm castings, and mulched with dried leaves. I was left with more than 5kg Green tomatoes. So amma gave this recipe and this was absolute heaven. Hereafter I will make shrimp curry only using this recipe. I used Kudampuli / gambooge in this recipe which is a type of tamarind we use in kerala to make fish curry. As a sour agent we use tamarind / tomato / lime juice / raw mango / ilumpan puli / kudampuli. This is a best combination with rice, appam, kappa and bread.

Ingredients :

Shrimp : 10 large (I used Costco frozen shrimp)

Green tomatoes : 2 Cups chopped

Purple Onion : 1/2 of a large onion ( 1/3 Cup),chopped

Ginger : 1/2 inch piece, chopped

Green Chili : 2, chopped

Curry leaves : 2 springs

Turmeric Powder :1/4tsp

Chilly Powder : 1 1/4tsp

Coriander powder : 1/4tsp

Gambooge : 1 1/2 pieces

Coconut Oil : 1tsp

Coconut milk :1st, second and third extract from half coconut (I used 1 can of coconut milk)

Salt

Method :

1. Soak gambooge in warm water for 15minutes and then clean under running water. Discard water too.

2. In a clay pot, combine 1/2 can of coconut milk along with, 1/2 cup water, Onion, ginger, garlic, curry leaves, green chilies, green tomatoes, turmeric powder, chili powder, coriander powder, gambooge and salt. Heat in medium flame.

3. When it boils add Shrimp and cook in medium flame for 20 minutes. Adjust salt.

4. When the gravy thickens, add remaining coconut milk and boil for 2 minutes. Add the coconut oil and cover the vessel with a lid.

5. Serve hot with rice / appam / kappa :)

Similar recipes

Enjoy,

Lena

The easiest One Bowl Chocolate cake with the best Chocolate Buttercream ever !!!!

2021-09-22T11:20:00.001+05:30

Happy Fall Everyone!!!

I love all seasons, but the first day of fall is something to be remembered. It's the promise to a change, the promise of cooler, beautiful weather, colorful leaves, and lots of fun fall activities to cross off our bucket list. After a long gap, I started taking my guitar lessons again. We had an amazing Summer harvest for last couple of months, and now as Fall teaches us, I should let go off the old ones to make space for the new fall garden. Sometimes I'm too tired after work, long drive, busy traffic, but it all fades in background when I come home. I will just sit on sofa for a while, and Rashmin will make an expresso or Rithika will make an orange juice for me. Thats enough for my kick start. When you count your blessings, you will understand you're actually doing more than great. We have a camping trip this weekend, Rithika has fall break next week, I will start my fall garden in 3 weeks, and we want to do a movie night in our backyard too. See, I have my never ending list for this fall :)

The best chocolate cake with Chocolate buttercream

Prep time : 20 mins, Cooking time : 30 mins, Yield : 2 - 9 inch round cake layers

Recipe courtesy : Hershey's

Ingredients

2 cups white sugar

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions

Step 1 : Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

Step 2 : In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Step 3 : Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Recipe for thick and creamy Chocolate buttercream frosting

Preperation time : 10 Minutes, Recipe Courtesy : sallysbakingaddiction

1 cup (230g) unsalted butter, room temperature

3 and 1/2 cups (420g) confectioners’ sugar

1/2 cup (41g) unsweetened natural or dutch-process cocoa powder

3 Tablespoons (45ml) heavy cream or milk

1/8 teaspoon salt

2 teaspoons pure vanilla extract

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Enjoy,

Lena

Purple Dream

2021-05-26T01:09:00.004+05:30

I’m going to call this cake “Purple Dream”. I created this 3rd Birthday cake for my friend’s daughter. This cake has a special place in my heart because I baked it with the the birthday girl at her home (Yes, A three year old little chef as my assistant )❤️❤️. We created a mess in her kitchen but it was a memorable experience. She cracked the eggs , beat the butter , baked the cake , made buttercream... I can’t wait for next year to create her 4th birthday cake. Love you Ishya and I wish you a very happy birthday ❤️❤️❤️

This is a Vanilla Butter cream (yes, my go to 1-2-3-4 cake), with Vanilla Buttercream, decorated with rice paper and edible gold leaf.

Enjoy,

Lena

The Best Fried rice Ever!!!

2021-05-25T22:52:00.007+05:30

Serves : 5 Adults

Ingredients :

Basmati Rice : 1 1/2 cup, cooked and cooled (See Notes*)

Vegetable Oil/ Saffola / Canola oil : 3 tbsp +1tsp

Eggs : 4, Optional

Beans : 4, Finely Chopped

Carrots : 2, Finely Chopped

Celery : 1 rib, finely chopped

White onion : 1/2 Cup, Finely chopped

Cabbage : 1/2 Cup, Finely Chopped

Spring Onions : 2, Finely Chopped

Capsicum : 1, Sliced

Green Chilies : 2, Finely chopped

Ginger : 1 inch piece, Finely Chopped

Garlic : 9 cloves, Finely Chopped

Soya Sauce : 1 1/2 tsp

Salt &pepper to taste

Sugar : a pinch to sprinkle in the end

Curry powder : 1/4 tsp to sprinkle in the end (My secret ingredient to make perfect Fried rice each time)

Method :

1. Beat egg with 1tbsp water, enough salt and pepper. Heat 1tsp oil in a kadai/ wok/ non-stick pan and add the eggs and cook till they are soft and fluffy. Transfer to a plate. Now add remaining 3tbsp oil and add ginger, garlic and green Chillies. Now add all vegetables in following order onion, celery, beans, carrots, cabbage, capsicum, and half of spring onion. Saute on medium to high flame.

2. After 2-3 minutes add enough salt and pepper powder. Now add cooked rice 1cup at a time and combine well. Once you finish combining the entire rice with stir fried veggies, fry in high flame for 4-5 minutes. Add soya sauce and mix well. Sprinkle crushed pepper, curry powder and sugar. Mix together and close the pan with a tight lid. Turn off the gas and serve immediately.

3. Garnish with chopped spring onions and serve hot with gobi manchurian / Restaurent style chili chicken / pepper mushroom fry/ Chilli Mushroom / Pepper Chicken.

Method for cooking rice / noodles for Chinese Cuisine

Wash and soak rice for 20 - 30minutes. Now drain the rice using a colander. Take a large kadhai / saucepan/ cooker and fill the vessel with 3/4th of water (around 8-10 cups) and bring to boil. Now add enough salt and then add drained rice. Add 1/2tsp of refined oil and wait till the rice is 90%cooked. Take care not to overcook the rice. Each grain of rice should be separate. When it's done strain using a colander and Spread on a wide plate. This is a crucial step in making fried rice. If you are not spreading the rice to cool, the bottom layer of rice will get overcooked and you will get mushy fried-rice. Allow the rice to cool for several hours.

Note : Make sure you are making fried rice with cooled rice. you can make rice before 4hrs or previous day you make the fried rice.

Similar Posts

Enjoy,

Lena

Classic crepes / How to make French crepes at home

2021-03-08T11:34:00.002+05:30

Is there anything better than a plate of warm crepes on a Sunday morning? Crepes are thin and delicate French-style pancakes made without any leavener. Even-though the ingredients are almost similar, crepes are very different from pancakes. These are light and delicate with crispy buttery edges.

Basic crepes / Classic crepes recipe

Cooking Time : 10 min , Serves : 4 , Calories : 481 cal

All purpose flour : 2cups

Sugar : 2 tbsp

Salt : 1/8tsp

Eggs : 2

Milk :1Cup

Water : 1/4Cup

Vanila Extract : 1tsp

Unsalted Butter : 3tbsp (plus more to grease the pan)

How to Make Crepes

1. Melt the butter : Melt 3tbsp butter in the microwave or on the stove. Allow it to cool for 3 minutes before adding to the batter. (Otherwise you could scramble the eggs in the batter.)

2. Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. Blend for 1 minute and your crepe batter is ready (You can definitely make the batter using a wire whisk, but it makes the batter lumpy. Adding into the blender makes the batter smooth and thin.)

3. Chill the batter : This is a crucial step while making crepes. Chill the crepe batter for at least 30-60 minutes before cooking it. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in refrigerator. ( I usually rest them for 30minutes and use that time to clean up the blender and get my skillet ready.)

4. Heat an 8inch non-stick pan : Butter the heated skillet and add little less than 1/4 cup batter in the middle of the pan and swirl the batter. Cook for 30 seconds and flip. Cook for another 10 seconds and transfer to a large plate. Always try to use less batter so you can stretch the batter into a larger and thinner crepe. If you add more batter, your crepes will be pretty thick, still delicious, but very different from the traditional crepes. Repeat step 4 to finish making crepes.

5. Serve with your favorite fillings : I love serving them warm with cold whipped cream / fresh fruit compote/ nutella / apple pie filling / fresh berries.

Similar Recipes :

Enjoy,

Lena

Jack Daniel’s cake for my Husband ❤️

2021-02-24T07:53:00.001+05:30

This is a classic 1- 2 -3 -4 cake filled with lemon curd and layered with Litchi butter cream frosting. I used a bread loaf pan to bake the cake. The bottle cap is made with rice krispie treats. Each layer is soaked with litchi sugar syrup. I used my classic butter cream recipe and added litchi juice and chopped canned litchi to make the litchi butter cream. Covered the entire cake with fondant and added edible paper decorations for the Jack Daniel's bottle details. Hand painted the cake in brown and black to get the color of liquor.

Recipe for Litchi Buttercream

Unsalted Butter : 1Cup / 2sticks, at room tempterature(Not melted!!!)

Powdered Sugar : 4Cups

1/2 cup chopped litchi from 18oz canned litchi tin

Milk / Heavy cream : 1tbsp

3tbsp litchi juice

A pinch of Salt

Method:

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.

2. Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.

3. Increase mixer speed to medium and add litchi juice, chopped litchies, salt, and 1 tablespoons of milk/cream and beat for 3 minutes.

4. Divide frosting into 2 bowls.

Recipe for Litchi Sugar syrup

2cups Litchi juice

1 1/2 Cups granulate sugar

Add both ingredients into a sauce pan and bring to a boil until the sugar dissolves. (2-3 minutes). Allow to cool and its ready to use. You can store this litchi simple syrup in the refrigerator for up to 2 weeks.

I don't use squeezable plastic bottle to store and pour the syrup, instead I spoon it over the cake or even brush it over the cake with a pastry brush. I use about 1-4 tablespoons per layer, depending on the size of the layer.

Enjoy,

Lena

Flamingo cake for Rithika's 11th Birthday

2021-01-19T15:26:00.003+05:30

Stand tall my darling!!!!

Every year I make themed birthday cake for my daughter's birthday. Over the years I have taught myself, through trial and error, to make some pretty neat cakes. I loved baking and decorating each of them. And I think this is the most beautiful cake I have ever made.

This is a classic 1- 2 -3 -4 cake filled with lemon curd and layered with orange butter cream frosting. Due to pandemic, there was no big birthday party this year. Just a birthday cake and a special lunch with family. I made 3 six inch cakes 2 days before birthday party. Crumb coated and finished the cake with fondant. Topper is made with fondant and gum paste. And the highlight of the cake - Feathers, they are with wafer paper. I hand-painted 40 feathers and air dried for 10hours. Adding real gold leaf to the cake was another surprise for my daughter.

Enjoy,

Lena

VARUTHARACHA KAAYA , CHEMMEEN CURRY / RAW BANANA AND SHRIMP WITH ROASTED COCONUT GRAVY

2021-01-06T05:57:00.005+05:30

Ingredients :

Shrimp : 15, medium pieces, cleaned and deveined

Raw banana/ pachakkaaya : 1, slice lengthwise half and chop into triangles

Onion : 1, chopped

Ginger : 1/2 inch piece, chopped

Green Chili : 2, chopped

Garlic : 2 cloves, finely chopped

Curry leaves : 2 springs

Gambooge/ kudambuli : 3 pieces, soak in warm water for 30 minutes

Salt

For the roasted gravy :

Grated coconut : 1 Cup

Turmeric Powder :1/2 tsp

Chilly Powder : 1/2 tbsp

Fennel seeds / perumjeerakam: 1/4tsp(optional)
Coriander powder : 1/2 tbsp

Coconut Oil : 1tsp + 1tbsp

Method :

1. Make the roasted coconut masala : Heat a skillet on Low - medium flame and add shredded coconut. Stir fry till the coconut turns into a golden brown color. Now add fennel seeds, chili powder and coriander powder and fry for 2 more minutes. Turn off the flame and add turmeric powder. Let it cool. ( To speed up this roasting process, you can add 2 tsp of coconut oil and fry coconut in medium flame to get the dark golden brown color easily). When the coconut cools down, add few tablespoons of water and grind into a smooth paste.

2. Onion masala : Using a mixer crush together onion, ginger, green chillies, garlic and curry leaves.Heat 1tsp coconut oil and add this crushed onion masala paste. After 4-5 mins, when the masala start changing color, add the ground coconut paste, raw banana slices, salt and water (around 1.5 cups - 2 cups).

3. Make the gravy : Add drained gambooge pieces to the gravy and allow to boil. When the gravy starts to thicken, add the fish pieces. Swirl the pan to make sure that the fish pieces are coated well with the masala. Cover and cook. Switch off the gas and add 1 tbsp coconut oil and curry leaves. Let it rest for a while for the flavor to settle in. Color of this curry will deepen as it rests.

4. Serve hot with rice / appam / kappa :)

Enjoy,

Lena

Igloo cake - Winter wonderland

2020-12-11T14:09:00.005+05:30

Celebrating this Christmas season with this Igloo cake and cute fondant animals. This cake is extra special because my 10 years old daughter Rithika made all the fondant characters. I'm not going to change my fondant artist from now on.

I baked three 6" chocolate cakes, soaked each layers with homemade orange syrup and filled it with chocolate sour cream frosting. After the crumb coat, I covered it with fondant and created the igloo design with a fondant roller. Rithika created the characters with the remaining fondant and thats it. We finished the whole cake from baking to decorating, under 3 hours :)

I used ,

three 6inch cake pan
Chocolate sour cream frosting
Orange syrup to soak the layers
24oz package fondant
wilton color mist shimmering food color spray- Silver

Chocolate cake

I used one pan chocolate cake recipe from All recipes. The cake was extremely moist and had a very rich flavor.

Orange syrup

Heat 1 cup orange juice and 1 cup sugar in a sauce pan. Allow to cool.

Chocolate sour cream frosting

3/4 cup softened salted butter
1/2 cup Hershey's unsweetened cocoa powder + 1 tablespoon, sifted well

2tbsp strong coffee, at room temperature
3 3/4 cups powdered sugar, sifted

3/4 cup sour cream
2 teaspoons vanilla extract

Place all ingredients into the bowl of a stand mixer. Stir on low to combine. Scrape sides and mix again. Then whip on high for 30 seconds to 1 minute to get a completely smooth and creamy frosting.

Enjoy,

Lena

Lebanese Rice

2020-12-09T08:00:00.003+05:30

Lebanese rice is basically a rice pilaf that's made up of three ingredients: long grain white rice, vermicelli noodles and butter or olive oil (or a combination of both). The only seasoning in this dish is salt. I had this dish from a Mediterranean restaurant 7 years ago. It was topped with roasted pine nuts and they served it with garlic-Lemon Chicken. I loved the simplicity of this dish and started making it regularly. And to jazz things up, I like topping the rice with toasted dry fruits.

How to make Basic Lebanese rice?

Serves : 4, cooking time : 20minutes

Ingredients

1 1/2 cups long grain or medium grain rice

1 cup broken Vermicelli / Semiya

4 cups boiling Water

3 tbsp olive oil

1 cup Dry fruits - almonds, cashews, pistachios, raisins

Salt

Directions

1. Wash the rice and soak for 20 minutes. Drain well and keep aside.

2. Heat olive oil in a dutch oven / heavy bottom vessel on medium flame. Add the vermicelli and toast till it's a nice golden brown.

3. Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.

4. Now add 4 cups of boiling water and combine well. Cover and cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it's cooking pot for 10-15 minutes.

5. Add the remaining 1 tbsp olive oil to a skillet and roast the dry fruits. now add it to the cooked rice and fluff with a fork.

Enjoy,

Lena

Happy Thanksgiving Everyone

2020-11-29T11:24:00.003+05:30

Let our lives be full of thanks and giving

Our thanksgiving spread
.
.
🍁Grilled whole Tandoori chicken
🍁 Paneer Tikka
🍁 Malai Mushroom Kebab
🍁 Grilled corn
🍁 Mango and chickpeas salad
🍁 Kesar Kulfi

From my friend and neighbor @saranyalv

🍁 Naan
🍁 Kheema
🍁 Sweet potato casserole
🍁 Rasmalai

Happy thanksgiving from our family to yours 🍁🦃🙏

Thank you,

Lena

Halloween 2020 with Kamado Joe Classic

2020-11-02T05:08:00.003+05:30

Halloween 2020 will be one to remember. Much has changed, but our love for Halloween is as strong as ever. We decided to keep it safe without ruining our Halloween traditions. So Trick or treat was only at our close friend's place.

I fell in love with Kamado-style cooking after we purchased this Kamado Joe classic and smoked the first Rib eye steak and whole chicken for our Halloween party . The ease of temperature control, the longevity of the lump, and the feeling that I just cooked something delicious makes me happier after months and months of search for the perfect grill. My first choice was Weber Genesis II -315, but the reviews about uneven cooking made us think about gas grills. Rashmin found Kamado cooking videos and he loved the concept..

We slow cooked a whole chicken first. Cooking time was 1hr 15 minutes in 450F () internal temperature 165) and then we covered and rested the chicken for another 20minutes. After removing chicken from the grill we grilled the Rib eye steak on direct grill. Changing the setting was not difficult at all. Steak took 90 seconds on one side then changed the position by moving it to the slide slightly to get beautiful grill mark. Cooked for another 90 seconds and flipped the meat and repeat the same 90sec+90sec to get a medium rare steak. Then we transferred it to the indirect cooking zone tillI got internal temperature of 140F. After that loosely covered the meat and allowed to rest for 7minutes. Oh boy!! it was cooked to the perfection!!!

Cooking time of Rib Eye Steak

3 minutes each side for medium rare and internal temperature 120F
4 minutes each side for well done and internal temperature of 145F

DIY Pizza costume

materials : Cardboard cut into wedge, yellow paint, felt paper Red, white and green for the toppings of pizza

Enjoy,

Lena

Spinach and sweet Corn Rice / Instant pot Paalak Rice / Spinach rice - Instant pot recipes

2020-08-14T11:23:00.006+05:30

A simple and healthy Instant pot recipe under 15 minutes.

Ingredients :

3/4 cup Basmati Rice, washed and drained

1 1/2 Cup Boiling water

1/2 cup Sweet corn, Fresh / Canned / Frozen

1 Cup chopped Spinach

2 Green chilies, chopped

1/2 tsp ginger, chopped

1/2 tsp Garlic, chopped

1/2 Cup, onion chopped, (half of a medium onion)

2 spring Coriander leaves, chopped

1 inch Cinnamon stick

1 bay leaf

3 cloves

3 cardamom

1/2 tsp cumin seeds

1tbsp Ghee

1tsp coconut oil

Cashews and Raisins

salt

How to make Instant pot Spinach sweet corn rice ?

1. Rinse the rice and soak for 20 minutes. Drain and keep aside.

2. Turn the instant pot settings into 'Saute' mode. Heat ghee and add cashews and raisins. Roast them till the raisins are golden and fluffy. transfer them into a bowl.

2. Add the coconut oil into the pan and add the whole spices - bayleaf, cumin, cloves, cinnamon and cardamom. Now add the chopped onion, ginger, garlic and green chilies. When the onion turns to translucent, add the rice and stir fry for 2-3 minutes.

3. Now add the chopped spinach and stir fry for a minute. (If you are adding more than 1 cup spinach, water content will be more in the pan and rice will be mushy.)

4. Add the sweet corns, salt, coriander leaves and combine well.

5. Add 1 1/2 Cups boiling water and combine well. Press on 'Cancel' button to stop Saute mode. Seal the instant pot by closing the lid with vent in sealing position. Now turn the 'Pressure cook' mode on into high and set for '7minutes'. When the Instant pot beeps after 7 minutes allow it to naturally release pressure by keeping for another 10minutes. Now carefully release the pressure manually by turning into venting position.

6. Add the ghee roasted cashews and raisins and mix with the rice.

7. Serve hot with Raita, Pickle and papad.

Enjoy,

Lena

Thenga cherthu othukkiya Meen varuthathu / Fish coconut Fry

2020-08-14T10:12:00.000+05:30

Ingredients

1 Fillet Salmon

1/2 tsp Chili Powder

1/4 tsp Turmeric powder

1 tsp Vinegar / Lemon juice

1tbsp Coconut oil

Salt

Coconut Masala

1/4 Cup Shredded coconut

1/2 tsp Fennel seeds

1 spring curry leaves

2 green Chilies, chopped

1/2 tsp ginger, chopped

1/4 tsp Turmeric powder

1 slice Purple onion, chopped

Salt

Directions / Coconut Fish fry

1. Add chili powder, turmeric powder, salt and vinegar to a bowl and make a thick paste. Clean the fish and add to this masala.

2. Combine all ingredients listed under " Coconut masala", and keep aside.

3. Heat coconut oil in a skillet and add the dish pieces. Shallow fry both sides.

4. Add the coconut masala to the fried fish pieces and combine well.

5. Stir fry for 3-4 minutes or till the fish pieces are covered in coconut masala.

6. Serve hot with Kerala Matta rice.

Enjoy!!

Lena

Naadan Chicken Roast / Kerala style Chicken Dry Roast

2020-05-13T14:45:00.007+05:30

naadan chicken dry roastum, Neichorum

How to make Kerala Chicken Dry Roast / Naadan Chicken roast

Preparation time : 15 minutes, Cooking time : 40minutes, Serves

Ingredients

1/2 Kg / 500 lbs Chicken, cleaned and cut into pieces

Marination

3 Tbsp Thick yogurt

1 Tsp Salt

1/4 Tsp Turmeric Powder

1/2 Tsp Chili Powder

1Tsp Coriander Powder

1/2 Tsp Garam Masala

1/2 Tsp Ginger Garlic Paste

For the Dry masala

2 Bay leaves / Vazhanayila

2 medium sized Onion, Thinly sliced
2 medium sized Tomatoes, chopped
2 Green Chilli, Slit lengthwise
1 Tsp Ginger / 1/2 inch , freshly chopped
1tsp Garlic / 4 cloves, freshly chopped
2 Bay leaves
1 Spring Curry leaves
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder
1 Tsp Coriander Powder
1tsp Garam Masala
Salt
3 Tbsp Coconut Oil

Naadan chicken dry roastum Neichorum

Directions for Kerala Chicken Dry Roast

1. In a large bowl combine everything written under "For The Marination". Add chicken pieces and marinate overnight in the refrigerator.

2. Heat Coconut oil in a heavy bottom vessel / kadai and add bay leaves and sliced onion. Saute till the onion is slightly golden brown. Add ginger, garlic, green chilies and saute for 30 seconds. Now add the chopped tomatoes and combine well.

3. Next, add all masala powders under " for the dry Masala" - chili powder, coriander powder, turmeric powder and garam masala and roast till you get a dark thick masala. Oil should be separating from masala at this stage.

4. Now add the chicken pieces, salt, curry leaves and combine well. Turn into low- medium flame and cook covered for 30 - 40 minutes. Stir occasionally to make sure the chicken pieces are covered in masala and allow it to cook till chicken is done and the masala is coated on every chicken pieces. This step is the most important in this dish. Dry fry for another 5 minutes till oil separates from the chicken masala and it is roasted beautifully.

5. Adjust the salt and turn off the flame. Serve hot with Kerala Ghee rice / Pathiri / Puttu / Noolappam.

Similar Recipes,

Restaurant style Pepper Chicken dry roast

Chicken 65

Tandoori Chicken

Butter Chicken Restaurant style

Enjoy,

Lena

Cheera Parippu Thoran / Spinach Lentil stir fry Step by Step

2020-04-24T13:53:00.004+05:30

Cheera parippu thoran

How to make Kerala Parippu cheera thoran?

Preparation time 10 minutes, cook time 10 minutes, serves 5

Ingredients

1/2 box / 4 cups spinach, chopped

1/2 cup Channa daal / Toor Daal

1/4 tsp Turmeric powder

2 cloves Garlic, chopped

1/2 of medium sized purple onion, chopped

1 tsp Crushed red chili flakes (tharimulaku) / 2 green chilies, chopped

1/2 Cup coconut, grated

1/2 tsp Mustard seeds

1/2 tbsp Coconut oil

1 Spring Curry leaves

Salt

Directions

1. Pressure cook the daal with turmeric powder, salt and just enough water to cover the daal. Wash and drain spinach. I usually wash and drain them by putting it in a salad spinner to remove the maximum water from spinach.

2. Heat coconut oil in a skillet and add mustard seeds. When it splutters, add chopped onion, curry leaves and garlic. Saute till onion is translucent. Now add the crushed red chili flakes and give it a quick stir fry. Add grated coconut and combine well.

3. Add spinach and stir fry for 3-5 minutes in medium - high flame. Do not cover with a lid.

4. Mix the cooked chana daal with and combine well. Adjust the salt

Baby spinach from costco.

Cheera Parippu Toran from Lemon n spice

Pressure cook the Channa daal with turmeric powder and salt

Cheera Parippu Toran from Lemon n spice

Chop the spinach, onion and garlic

Cheera Parippu thoran from Lemon n spice

Add coconut oil and add mustard seeds. Now add onion, garlic and curry leaves. Add dried red chili flakes.

Cheera Parippu Toran from Lemon n spice

Add grated coconut and stir fry.

Cheera Parippu Toran from Lemon n spice

Add chopped spinach and combine well.

Cheera Parippu Toran from Lemon n spice

Add the pressure cooked Channa daal.

Cheera Parippu Toran from Lemon n spice

Similar Recipes

Enjoy,
Lena

Rithika's 10th birthday Party / Under The sea Themed Birthday Party

2020-03-30T05:53:00.002+05:30

Under the sea birthday cake

Under the sea themed 3 tier birthday Cake

It's a Vanilla Sponge cake with classic Butter cream filled with peaches. I used 8 cakes (two 10"cakes, two 9"cakes and four 6" cakes) for this party.This is how I did it,

Day 1 : Created fondant figures with white fondant and hand-painted them

Under the sea birthday cake

Day 2 : Baked 8 cakes

Day 3 : Created a big batch of butter cream in the morning and started crumb coating all my cakes. Transferred each cake to fridge to set the crumb coat. Then I created Under the sea themed colors Lavender, light green and light pink buttercream and started with the final coat of icing on each cake. Then I assembled the large cake (10inch) on the cake stand. I finished the decorations of 10 inch cake first and added the fondant details and sugar pearls. Then i finished the decorations on 9 inch cake and added it to the top of 10 inch cake. I used dowels and plastic straws in each cake for extra support. The last cake was frosted and decorated on the same day too. I transferred it to the fridge.

Under the sea themed homemade cake / mermaid cake

Day 4: Assemble all three cakes at the venue.

Under the sea themed Goodie bags / Mermaid bags / Mermaid goodie bags / DIY goodie bags

I got the 2 yard fleece fabric from Joann's and Twill tape from Amazon. I didn't use any pattern for this project. i cut the fabric to make 8 bags. Sewed the sides together and attached the twill tape on the bottom. This is the the link i followed for reference.

DIY Tote bag for mermaid themed goodie bag

DIY Tote bag with Twill strap

DIY Tote bag with fleece fabric from Joann's

Under the sea birthday party food

Seaweed salad
Coral reef (doritos)
Sand dollars (butter cracker)
Spider crab eggs (grapes)
Fish biscuits (Gold fish crackers)
Sea water (water)
Starfish (cheddar cheese slices cut with star shaped cookie cutter)
Egg Puffs
Sprouts salad
Dahi vada
Chicken Dum biriyani
Instant pot Paneer Biriyani

Indian food for party

Under the sea themed food for birthday party

Under the sea themed birthday cake for my daughter's birthday party

It was hard work, but with proper planning I was able to make my daughter's dream come true.

Enjoy,

Lena

Pasta with Garlic and Olive Oil - Lemon n spice Kids Lunchbox Ideas

2018-10-26T02:16:00.000+05:30

In her Planetbox today: Pasta with garlic and oil, grapes, Sharp Cheddar cheese, Aussie bites, veggie straws, and vitamin gummies

Pasta with Garlic and Olive oil

How to make Garlic and oil Pasta?

Cooking time : 15minutes, Serves : 1 kid

Ingredients:

1/4Cup : Pasta

1tsp : Unsalted butter

1tsp : Olive oil

1 grated Garlic

1 fresh basil leaf or a dash of Italian seasoning

Salt and Pepper

2 tbsp: Parmesan cheese

Pasta with Garlic and Olive oil

Directions :

1. Bring 4 to 5 cups water to boil in large pot. Add pasta and 1 tsp salt and cook, stirring often, until al dente. Drain pasta and keep aside.

2. In a saute pan, heat butter, olive oil, and garlic over medium heat until fragrant. Add in the pasta, basil, salt, pepper and toss to coat with the oil. Top with Parmesan cheese for serving.

Pasta with Garlic and Olive oil

Happy Cooking,
Lena

Honey Baked chicken - Lemon n Spice Kids Lunchbox ideas

2018-09-11T01:34:00.000+05:30

There is no way to be a perfect mother, but a million ways to become a good one !!!

I like to cook. Well, most days :) . This is the 4th week of Rithika's 3rd grade and I was able to send homemade lunch everyday morning with her at 8.00am. Last year I used to drop her hot lunch at the school lunch table around 11.45 and she will eat it during the lunch break from 12.00 pm to 12.30pm. Same sort of food, but lots of work for me like driving again, coming back, again pickup at 2.30 etc. This year we started bicycling to school and it feels absolutely wonderful. A little bit of exercise in the morning and we reach before the first bell with more planning.

Beetroot chips, apples, baked chicken, baby spinach and blueberries, Raisins

In her Planetbox today :

Beetroot chips
Apples
Baked Chicken
Baby spinach and blueberries
Raisins

Baked chicken Recipe for kids lunchbox :

Clean and cut one chicken thigh into small pieces. In a bowl, mix 1/4 tsp turmeric powder, 1/2 tsp Pepper powder, 1/2 tsp of ginger garlic paste, 1/4 tsp salt, 1 tsp lemon juice and 1 tsp of honey. Add the chicken pieces to the marinade and combine well. Transfer to a sheet tray lined with foil and Bake in a 400F preheated oven for 25 minutes. Insert toothpicks on each piece to make it easy to eat. (I marinate the chicken pieces previous night and keep in the lower bottom of the refrigerator overnight to save time in the morning)

Similar recipes :

How to bake a chicken breast
Baked / Grilled Chicken (flavor combinations)

Happy cooking,

Lena

Foolproof Appam (easy version of traditional Appam) - Lemon n spice Kids Lunchbox series

2018-08-29T10:13:00.000+05:30

My refrigerator has Appam and Dosa batter today. It's always easy if we have such a backup option in the morning to do an easy and fast lunchbox. I added 1 extra teaspoon of sugar to the appam batter to make it extra sweet as Rithika doesn't like to take curry to school. Then plated the lunchbox with cocktail cucumbers, Onam special sarkkavaratti (Kerala chips made with raw plantain), grapes and multivitamin gummies.

Appam - Lemon n spice Kids Lunchbox series

Foolproof Appam recipe / Paalappam recipe/ Vellayappam recipe/ How to make a small batch of soft Appam batter? Kerala soft appam batter recipe

Ingredients:

2 Cups: Raw rice/ Pachari / Sona masoori rice / Basmati rice/ Kolam

1 Cup : Poha / Aval / Cooked rice
1 Cup : Grated coconut
3/4tsp Salt
1tsp dry active yeast (i always use Fleischmann yeast as it never disappoints me)
2tbsp Sugar

Directions:

1. Wash and soak rice for minimum 4 hours.

2. Dissolve dry yeast and sugar in 1/4 cup lukewarm water for 30min or till its frothy. At the same time, soak Poha in 1 cup water and keep aside to become soft (15minutes).

3. To the blender add the sugar-yeast mixture, coconut, drained soaked rice, salt, and Poha. Grind it to a fine paste. (I use my Vitamix)

3. Now transfer the batter to a large vessel with a tight lid and let it ferment for 2 1/2 to 3 hours in a warm place.(I keep it in the oven with the oven lights on.)

4. Heat Appachatti / Kadai and smear little coconut oil on it.Pour one spoon full of batter and rotate the pan in circular manner to get the shape of appam. Put a tight lid on it and allow to cook the center and golden crisp on the border.

Note :

You can leave the batter overnight, but yeast works the best in its first 4-5 hours. So i dont leave it overnight. If you want to leave it overnight reduce the quantity of yeast from 1 tsp to 1/2 tsp.

Similar Recipes,

Happy cooking,

Lena

Super soft Iddli and Tomato Chutney -Lemon n spice Kids lunchbox ideas

2018-08-18T00:30:00.000+05:30

In her Planet box today : 2 Iddli's (each cut into quarters), Tomato chutney, Plum, Banana chips, carrots and pumpkin seeds

Super soft Iddli and Tomato Chutney -Lemon n spice Kids lunchbox ideas

Recipe for

Tomato Chutney
Super soft Iddli's (I used 2:1 ratio of rice and urad daal along with 1/2 cup soaked poha)

Similar recipes :

Thank you,

Lena

First day of third grade and Lunchbox series

2018-08-17T01:18:00.002+05:30

Summer vacation has come to an end!!! I cannot believe my baby girl is starting third grade already. I am so excited and happy for her to continue to learn and grow.

Like last year I'm starting her lunchbox series throughout the school year. Rithika is so excited to take her same planetbox for the third year toschool. As I have mentioned last year, it's not a paid review of planetbox product, we just love love love them.

Kids lunchbox ideas / Planetbox lunch ideas / cooking with lena lunchbox ideas

In her Planet box today :

Mango blueberry sticks
Wheat flour n oats flour paratha
Baby spinach
Barbeque baked potato chips
Pumpkin seeds

Wheat flour and Oats flour Paratha recipe:

Dry roast oats and make a fine powder using the mixer (i used my Vitamix). In a bowl add 1/2 cup of wheat flour, 1/4 cup of oats flour, salt and 1/4 tsp Ajwain seeds and enough water to make the smooth dough. Apply oil on top of the dough and allow it to rest for 15minutes. Roll the dough into flat and round like chappathi shape. Now spread ghee on the top and make long layers(i usually make it like drapes or roll tightly). Now press into a disc again and make paratha. cut into desired shape and heat on tawa both sides.

Kids lunchbox ideas / Planetbox lunch ideas / cooking with Lena lunchbox ideas

Happy Cooking,

Lena