Lemon n Spice

SWEET CORN SOUP

2012-01-27T22:03:00.000+05:30

Ingredients :

Sweet corn Kernels : 1Cup (i used a medium sweet corn)

Vegetable stock / Water : 4Cups

Bay leaf : 1

Pepper Powder

Salt

Parsley : 1tsp

Sugar : 3/4tsp

Cornflour : 2tbsp mixed with 1/4cup water

Maggi extra taste chicken/veg cube : 1(optional)

Butter : 1tsp

Method :

1. Make a smooth paste of 1/2Cup sweet corn and keep aside.

2. Now heat butter in a heavy bottom vessel and add the remaining 1/2cup sweet corn kennels with bay leaf. Saute for 2minutes and add vegetable stock/water (or chicken stock). Cover and cook on medium heat for 10-12minutes or till they are tender. Add sweet corn paste and cook for another 5minutes.

3. Now add the cornflour mixture and cook in low flame until the soup thickens. At this stage remove bay leaf from soup and add salt, parsley, crushed Maggi extra taste chicken cube, sugar and sprinkle pepper powder. Boil for another 2-3minutes.

4. Serve hot with bread stick / garlic bread / chilies in vinegar.

Note : No need to add sugar if you are using maggi extra taste chicken / veg cube in this recipe.

CELEBRATED RITHIKA'S 2ND BIRTHDAY :)

2012-01-23T20:15:00.001+05:30

How fast time flies.. :)...

2 years ago, we welcomed her to our world. A baby of our own...

2 years has gone so quickly..

Her laughs,smiles,

and tears,

woww.. she is our bundle of joy!!!!

We are thanking god for the great gift of parenthood..

Party was in our home with Blue and White as theme colors. Birthday Menu was

Sweet corn & Chicken Soup,

Israeli Salad ,

Fish Tikka,

Murg Kaali Mirch Kabab,,

Chicken Biriyani,

and

Litchi Cream Cake.

ISRAELI SALAD

2012-01-05T23:06:00.002+05:30

A simple salad that can be served with any dish

Ingredients :

English Cucumber : 1
Onion : 1
Half of Red, Green and Yellow Peppers
Olives : 1/2Cup, sliced
Tomato : 1, small
Carrot : 1, small, finely chopped

For Dressing :
Olive Oil : 1tbsp

Lemon Juice : 1tbsp

Salt & Black Pepper

To Garnish :

White sesame seeds : 1tbsp

Parsley / mint leaves : 1tsp, Finely chopped

Method :

1. Cut the cucumber, onion, tomato and peppers into small cubes. Place these in a large salad bowl/ glass bowl and mix lightly together.

2. To Make the dressing, pour olive oil in a small bowl, add lemon juice and salt. Mix well and pour the dressing over salad. Toss lightly to mix. Refrigerate for minimum 2hours.

3 To serve, Sprinkle sesame seeds, parsley/ mint leaves and black pepper on salad and serve immediately.

MUST TRY RECIPES OF 2011

2012-01-03T18:45:00.006+05:30

Your seven course non-veg meal recipes

Cream Of Mushroom Soup : Sumptuous soup made with fresh mushrooms, cumin and parsley.

Chicken 65 : An easy to cook,crispy starter with boneless chicken

Banana stem Cutlet : Chopped banana stem gives a very different taste in this cutlet

Kerala Fish Biriyani : Boneless fish sauteed in herbs and spices cooked with almonds raisins special basmati rice, served with raita.

Kadai Chicken : Kadai Chicken is a spicy Punjabi dish, cooked in an iron skillet to get its nice color and flavor

Paneer Butter Masala : Paneer butter masala - A delicious punjabi recipe with soft paneer chunks cooked in a tomato based gravy with the richness of cream and cashews.

Pineapple Layer Cake : This juicy and creamy cake can beat any store-bought cake. a single bite will be heavenly.

Bon appetit

ORANGE MOUSSE

2012-01-01T14:33:00.001+05:30

Happy New Year!!!

Ingredients :

Fresh Orange : 2 / 1Cup orange flavored Tang

Powdered Sugar : 1/2Cup + 2tbsp

Fresh Cream : 1 1/2Cup, beaten slightly

Gelatin : 1tbsp

Cold water : 1/4Cup

Egg White from 2 eggs

Orange Food Color : a pinch(optional)

Method :

1. Soak gelatin in 1/4Cup water for 5 minutes.

2. Take the orange juice and rind from the oranges. Now add enough water in juice to make it 1Cup and bring to boil. Add the soaked gelatin it it and stir to melt the gelatin.

3. When its completely cooled put in freezer for 5minutes to make it slightly firm.

4. Now take it out from freezer and put in a glass vessel along with powdered sugar, food color and essence. Beat for 2minutes in high speed. Now add cream and orange rind. combine slowly with rubber spatula.

5. In another glass vessel beat egg whites to make meringue. (Beat eggs only when they are at room temperature. any trace of yolk will ruin your meringue.) When egg white reaches soft-peak stage add 2tbsp sugar slowly 1tbsp at a time. Now fold this slowly to this pudding mixture and combine well.

6. Now cover and transfer this to a pudding dish and allow to cool. Keep in freezer for 1 hour and then transfer to the lowest rack in refrigerator.

7. Top the pudding with orange slice / orange rind / whipped cream / chocolate curls.

Note : this is the best pudding for a beginner to understand how to use gelatin in puddings.

KIWI CAKE / Creamy Kiwi Layer cake

2011-12-22T17:06:00.001+05:30

Happy X'mas Fellow Bloggers :), add a little cheer with this easy to bake Kiwi cake this christmas.

Ingredients :

Butter : 125g

All Pupose flour : 1 1/2Cups

Castor Sugar : 1Cup

Eggs : 3, at room temperature

Milk : 3/4 Cup

Baking Powder : 1tsp

Baking Soda : 1/4tsp

Vanilla Essence : 1 1/2tsp

Kiwi : 1

Salt : 1/8tsp

Green Food Color : few drops (optional)

For Sugar syrup and Frosting :
Whipping cream : 2Cup, chilled
Crushed Kiwi : 1
Water : 1Cup
Sugar : 1tbsp
Green Food Color : few drops (optional)

Method :

1. Preheat oven at 180˚C.

2. Grease and line an 18cm round cake tin and keep aside.

3. Sift the flour, salt, baking soda and baking powder thrice.

4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add milk, food color and vanilla essence and continue beating.

5. Spoon into the cake tin and bake until the cake pulls away from the sides (about 35minutes). Remove from the oven but carefully pull the lining. Let the cake cool completely.

6. For layering, dip a bread knife in boiling water and wipe it with a warm cloth. Make layers carefully without breaking the sides of the cake.

For the Syrup :

1. On Medium flame combine Sugar and water in a sauce pan. When sugar has dissolved completely and reaches the consistency of milk, turn of the flame and allow the syrup to cool completely.

2. Prick the cake all over with a fine skewer and pour the syrup over each layers of cake. It may seem at first that there is too much syrup for the cake to absorb, but it will soak it all up slowly.

Frosting & Assembling :

1. Beat whipped cream with food color till it turns soft and fluffy.

2.Divide the cream into 4 parts and keep in refrigerator. Take the bottom part of the cake and spread the whipping cream evenly, spread the crushed kiwi slices over the cream. Repeat the same with one more layer.

3. Place the top layer and spread the cream evenly on the sides. You can top the cake with halved / crushed kiwi's. Refrigerate the cake for 3-4 hours and serve chilled.

FISH TIKKA

2011-11-24T15:22:00.002+05:30

A colorful dish that children will love, it's easy to cook and healthy too.

Ingredients :

Boneless Fish : 500g (i used King Fish)

First Marination :
Kashmiri Chilly Powder : 2tsp

Lemon Juice : 2tbsp

Salt : 1/2tsp

Second Marination :

Ginger paste : 1tsp

Garlic Paste : 1tsp

Garam Masala : 3/4tsp

Kastoori Methi Powder : 3/4tsp

Coriander leaves : 1/2Cup, finely chopped

Hung Curd : 1/2Cup

Black Salt / Salt

Fresh cream : 1tbsp

Mustard Oil : 1tsp

Red Food Color (optional)

Method :

Cut the fish into small cubes and combine with the ingredients listed below "First marination" for 1hour. Now combine all ingredients for second marination with the fish pieces and marinate for minimum 4hours.

Baking Method :
Preheat oven to 200 degrees. Take a greased vessel and arrange the marinated fish pieces in it. Cover the vessel with aluminum foil and bake for 30minutes.

Grill method :

Soak wooden skewers in water till you grill, this is done to avoid burning the skewers. Thread the marinated fish pieces alternating with capsicum, tomato and onion onto the skewers. Take a baking tray lined with aluminum foil and grease with mustard oil / butter. Arrange the skewers on top of it. Grill for 20 minutes or until done.

Frying Method :

Heat refined oil in a kadai and add fish pieces. fry till they are crisp.

COCONUT LADOO

2011-10-29T16:46:00.001+05:30

Imagine you have surprise guests and you are wondering what sweet you can make for them in 10minutes!! Here is a recipe with only 4 ingredients and guaranteed to melt in your mouth.

Ingredients :

Fresh Coconut : 1 1/2Cup + 1/4Cup

Condensed milk : 1/2tin

Milk Powder : 2tsp

Cardamom Powder : 1/4tsp

Method

In a non-stick pan combine 1 1/2cups of fresh coconut, condensed milk and milk powder with a spatula on a medium flame, saute for 8 to 10 minutes. After applying ghee on your palms make round balls from the mixture (approximately 15 ladoos) and roll these in the remaining coconut.

DATES CHUTNEY

2011-10-23T13:17:00.003+05:30

Ingredients :

Dates : 15, finely chopped

Shallots : 5, finely chopped

Chilly Powder : 3/4tsp

Vinegar : 1tsp

Salt

Curry leaves : 1Spring

Coconut oil : 2tsp

Method :

Heat Coconut oil in a small pan and add shallots. When it becomes translucent, add dates and saute well for 2-3minutes. Now add Curry leaves and chilly powder and saute.
Turn off the flame and let it cool. Now transfer this to a mixer bowl and add salt and vinegar. Make in to a paste and serve with dosa / iddli / biriyani.

Note : add enough water to make it a thin or thick chutney.

MANGO YOGURT SMOTHIE / Aam Ki Lassi / Mango Lassi

2011-10-07T14:01:00.002+05:30

Ingredients :

Ripe Mango : 1, Large

Yogurt : 1Cup

Sugar : 1tbsp

Ice cubes : 4, crushed

Method :

Peel of the skin and cube the mangoes. Put it in a blender along with sugar and crushed ice and make a smooth paste. Now add yogurt and continue beating for 2minutes. Serve chilled.(add 1/2 Cup cold water and 1tsp sugar and continue beating for 1minute to make a thin lassi)

PINEAPPLE LAYER CAKE / CREAMY PINEAPPLE CAKE

2011-09-24T14:09:00.000+05:30

Ingredients :

Butter : 125g
All Pupose flour : 1 1/2Cups
Castor Sugar : 1Cup
Eggs : 3, at room temperature
Milk/Pineapple juice : 3/4 Cup
Baking Powder : 1tsp
Baking Soda : 1/4tsp
Pineapple Essence : 11/2tsp
Salt : 1/8tsp

For Sugar syrup and Frosting :

Whipping cream :1Cup, chilled
Pineapple Essence : 1tsp(optional)
Crushed Pineapple : 1Cup
Sugar : 1tbsp
Canned Pineapple juice : 200ml

Method :

1. Preheat oven at 180˚C.

2. Grease and line an 18cm round cake tin and keep aside.

3. Sift the flour, salt, baking soda and baking powder thrice.

4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add milk/pineapple juice and pineapple essence and continue beating.

5. Spoon into the cake tin and bake until the cake pulls away from the sides (about 35minutes). Remove from the oven but carefully pull the lining. Let the cake cool completely.

6. For layering, dip a bread knife in boiling water and wipe it with a warm cloth. Make layers carefully without breaking the sides of the cake.

For the Syrup :

1. On Medium flame combine Pineapple juice and water in a sauce pan. When sugar has dissolved completely and has the consistency of milk, turn of the flame and allow the syrup to cool completely.

2. Prick the cake all over with a fine skewer and pour the syrup over each layers of cake. It may seem at first that there is too much syrup for the cake to absorb, but it will soak it all up slowly.

Frosting & Assembling :

1. Beat whipped cream with pineapple essence till it turns soft And fluffy .(you can add yellow food color also)

2.Divide the whipping cream into 4parts and keep in refrigerator. Take the bottom part of the cake and spread the whipping cream evenly, spread the crushed pineapple slices over the cream. Repeat the same with one more layer.

3. Place the top layer and spread the cream evenly on the sides. You can top the cake with cherries / crushed pineapple. Refrigerate the cake for 3-4hours and serve chilled.

NADAN NJANDU CURRY / Kerala Crab curry with Coconut milk

2011-09-19T23:20:00.003+05:30

Ingredients :

Crab : 1kg, medium size
Turmeric Powder : 1/2tsp

Chilli Powder : 2tsp

Coriander powder : 1/2tsp
Shallots : 10 + 2, chopped

Ginger : 1/2 inch Piece
Green Chilli : 3, Halved
Coconut milk : First, Second and third extract from a half coconut

Gambooge : 2pieces, soaked in luke warm water for 15minutes

Curry Leaves : 2springs
Salt
Coconut Oil

Method :

1. Clean and pat dry the crab pieces.

2. Make a fine paste of 10 shallots, green chillies, ginger and curry leaves.

3. In a clay pot, combine coconut milk along with the paste of shallots(step 2), gambooge, turmeric powder, chilly powder and coriander powder. Heat on a medium flame.

4. After 3-4 minutes add the crab pieces and combine well. Add enough salt and cook till the gravy becomes thick.

5. In a tadka pan heat coconut oil and add chopped shallots. Saute well till it becomes golden in color. Add this to hot fish curry and combine well.

6. serve hot with rice / appam / kappa :)

CHICKEN 65

2011-08-27T12:34:00.001+05:30

An easy to cook,crispy starter with boneless chicken

Ingredients :

Chicken : 250g
Chilly Powder : 1 1/2tsp
Coriander Powder : 1 1/2tsp
Rice Powder : 1 1/2tsp
Cornflour : 1 1/2tsp
Maida : 1 1/2tsp
Ginger - Garlic Paste : 1tsp
Garam Masala : 3/4tsp
Fennel Powder : 1/4tsp
Lemon Juice : 1tsp
Egg : 1, beaten
Curry leaves : 2Springs
Orange-Red food color : a pinch
Salt
Oil

Method :

Clean the chicken and cut into medium pieces. Add all dry ingredients to the beaten egg and make a thick batter(Add few drops of water if needed). Marinate chicken pieces in this batter for 1hour. Heat oil in a frying pan and add the curry leaves. When it becomes crisp, add chicken pieces and fry till they are golden brown. Serve hot with mint chutney.

KALAKAND from home made Paneer

2011-08-23T12:40:00.002+05:30

A famous North Indian sweet made of fresh cottage cheese and sweetened milk. This is usually prepared on the occasion of Gokulashtamy (Lord Krishna's Birthday).

Ingredients :

Paneer : 200g

Condensed Milk : 150g

Milk Powder : 2tbsp

Sugar : 2tbsp

Pistachios : 10, chopped to garnish
Cardamom Powder : 1/4tsp

Ghee : 1tbsp

Method :

1. Cut the paneer into small cubes. Put them in a mixer/ food processor and powder them.

2. Now add condensed milk, cardamom powder, sugar and milk powder to the powdered paneer and make a fine paste.

3. Transfer this to a heavy bottom vessel and stir continuously for 20min on a medium flame.

4. When the mixture starts to leave the sides and sticks to the spatula, turn off the flame.

5. Transfer to greased rectangular pan and press evenly with the spatula. Sprinkle chipped pistachios on top of it. Let it cool and cut into squares.

How To Make fresh Paneer :

Boil 1 liter full cream milk and add 1tbsp Lemon juice / 1tbsp Vinegar / Citric acid. Turn to low flame and stir for 1minute. Remove from flame and cover with a lid. After 10 minutes drain it into a towel / thorthu. Place a plate on top of it and press to remove the excess water. Now keep some weight on top of it (Chappathi stone / books) and keep aside for 2hours. Refrigerate for an hour before cutting it into squares.

Note :

Kalakand is made from fresh cottage cheese. If you are using off the shelf cottage cheese, use on that day itself to make this sweet.

PAL PAYASAM / Kerala Rice Kheer with Milk

2011-08-18T23:40:00.001+05:30

What better way to start Onam specials, than with Pal Payasam. This payasam also known as Ambalappuzha pal payasam, is made with a special Kerala rice - Unakkallari and is cooked with milk. .

Ingredients :

Unakkallari / Kerala Red rice : 1/2Cup, cleaned and drained

Milk : 5Cups

Sugar : 1Cup

Method :

Combine all ingredients in a pressure cooker and cook on low flame for 20-30minutes. Turn off the flame before it whistles. It will enhance the pink shade of payasam.

Traditional way :

1. Heat milk in a heavy bottom vessel and add the rice to it. Cook in medium / low flame until the rice is 80%cooked.

2. Now add the sugar and continue cooking. Cook on low flame till the quantity of milk is reduced to 2/3rd.(should not over cook the rice as it will change the consistency of payasam) It takes about 1 1/2hrs and continuous stirring is needed after adding sugar.(that's why people makes it only for festivals)

3. You can turn of the flame when the rice floats on the thick- light pink payasam.

Note :

1. Traditional paalada prathaman is not garnished with cashews and raisins. If you need, you can add it in the end. For that add 1tsp ghee in a pan and add cahews and raisins. Golden fry both and add to payasam.

2. If you are not having Unakkallari, use basmati rice / sona masuri rice.

MAMBAZHA PULISSERY - Kerala Sadya Vibhavangal

2011-08-12T08:14:00.002+05:30

This is a traditional Onam / Vishu special recipe made with ripe mangoes. This yogurt based sweet Kerala dish goes well with Kerala rose-matta rice, pappad and pickle.

Ingredients :

Ripe Mangoes : 4, i used small "nattu manga"
Grated coconut : 1/2Cup + 1/4tsp
Turmeric Powder : 1/2tsp
Green Chillies : 2
Cumin Seeds : 1/2tsp
Jaggery : 1 small piece
Salt
Yogurt : 1/2Cup

For Tempering :
Mustard Seeds : 1/2tsp
Fenugreek Seeds : 1/4tsp
Dried Red Chilllies : 2
Curry Leaves : 2
Coconut oil : 1tsp

Method :

1. In a claypot, cover and cook the pealed mangoes with 1/4Cup of water and 1/4tsp turmeric powder. After 5minutes open the lid and cook in high flame till water evaporates. Add Jaggery and mix well.

2. Grind together the grated coconut, cumin seeds, 1/2tsp turmeric powder and green chillies and combine this with yogurt.

3. Add this mixture to the cooled cooked mangoes and combine well. Cook on low flame for 5minutes till the flavors blended and curry becomes thick.

4. Heat oil in a thadka pan and add mustard seeds. When it splutters, add fenugreek seeds, dried red chillies and curry leaves.Turn of the flame and pour over the pulissery.

5. Serve hot with rice, pappad and pickle :)

Notes :
If you are not having small mangoes, take one meduim size ripe mango and cut into cubes.

CRUMB FRIED PRAWNS / Chinese Crispy prawns

2011-08-07T17:13:00.005+05:30

The simple starter recipe with prawns.

Ingredients :

Tiger Prawns : 10,cleaned and deveined

Soy Sauce : 1tsp

Chilly Sauce : 1tsp

Tomato Sauce : 1tsp

Vinegar : 1tsp

Cornflour : 1tsp

Salt

Bread crumbs from 2 bread slices

Vegetable oil

Method :

Marinate prawns with all ingredients except bread crumbs for 1hour. Roll prawns with bread crumbs and fry till golden in oil and serve hot with tomato sauce / mayonnaise.

Things to remember when you marinate fish / meat :
1). keep in airtight freezer packets or arrange it on a plate and cover it with cling film.
2). Use with in 20 hours
3). Even if you are grilling / baking / frying, don't use the excess marinade.

PARIPPU KAYA CURRY / Raw Banana & Dal Curry with coconut paste

2011-08-05T10:38:00.003+05:30

Ingredients :

Toor Dal : 1/2Cup

Plantain : 1

Shallots : 3

Garlic : 1clove

Green Chillies : 2

Cumin Seeds : 1/2tsp

Shredded Coconut : 3/4Cup

Turmeric Powder : 1/2tsp + 1/2tsp

For Tempering :

Mustard Seeds : 1/2tsp

Dried Red Chillies : 1

Curry leaves : 2Springs

Coconut Oil : 1tsp

Method :

1. Pressure cook dal with 1/2tsp Turmeric Powder and garlic.

2. Grind coconut with cumin seeds, 1/2tsp turmeric powder, green chilly, shallots, 1spring of curry leaves to a smooth paste .

3. Add chopped plantain to cooked dal along with 3/4Cup water and cook covered till it becomes soft. (If you are pressure cooking, then cook for 4minutes with the whistle on and open the lid after 4minutes). Plan tain should not be over cooked.

4. Now add the coconut paste and salt to it and cook on medium flame for another 5minutes till you get a thick gravy with full of flavors.

5. For tempering heat coconut oil in a tadka pan and add mustard seeds. When it splutters add dried red chillies and curry leaves. Add this to the curry and cover with a lid.

6. Serve hot with Kerala rose matta rice, curd, lemon pickle and pappad.

MATHI MULAKU CURRY / SARDINE IN RED GRAVY / FISH IN RED GRAVY

2011-07-31T02:12:00.003+05:30

This is an authentic and traditional fish curry recipe which is a speciality of central kerala. This goes well with Kappa(Tapioca) / hot kerala rose matta rice / pathiri / kerala porotta / appams.

Ingredients :

Mathi / Sardine / Fish : 500g

Fenugreek Seeds : 1/2tsp

Ginger : 2 inch piece , finely chopped

Shallots : 10, Sliced

Garlic : 8cloves, finely chopped

Chilli Powder : 2tsp

Turmeric Powder : 1/2tsp

Fennel Powder : 1/2tsp

Gambooge (kudam puli) : 2piece

Curry leaves : 4spring

Salt

Coconut Oil : 2tbsp

Method :

1. Soak gambooge in half cup of warm water for 20minutes. Cut the fishes into 2pieces and clean it thoroughly and rub well with salt / rock salt to avoid the smell. Crush the ginger, garlic, 2springs of curry leaves and shallots without adding water and keep aside.

2. Heat coconut oil in a manchatti / claypot and add fenugreek seeds. When it becomes brown in color add the crushed paste of ginger, garlic and shallots and saute well till you get a nice aroma.

3. Now add chilli powder, fennel powder and turmeric powder. Saute well to get a dark red color paste. (If the spices and crushed paste is not cooked properly, the curry will taste too spicy with raw smell of garlic and chilly powder.) Add 2Cups of water along with gambooge, remaining curry leaves and salt. When it boils,add fish pieces and cook covered on medium flame till the fish turns soft and oil separates. Now open the lid and cook until the gravy reduced to half.

4. Turn ofF the flame and cover the pan with the lid. Let it sit for minimum 4hours to blend the spices, souring agent and fish.

PULI INCHI / INJI PULI / Fried ginger in a tangy Sauce - Kerala Sadya Vibhavangal

2011-07-27T11:13:00.001+05:30

Ingredients :

Ginger : 1Cup, finely chopped

Green chilly : 2, finely chopped

Tamarind Extract : 1Cup, from Lemon sized ball

Chilly powder : 1/2tsp

Turmeric Powder : 1/2tsp

Asafoetida / kayam : 1/4tsp

Jaggery : 2tsp, as needed, grated

For Tempering :

Mustard Seeds : 1/2tsp

Fenugreek Seeds : 1/4tsp

Curry Leaves : 2springs

Dried Red Chilly : 1

Coconut Oil

Method :

1. Fry the finely chopped ginger in coconut oil and drain using a kitchen towel. When it cools crush it using a mixer.(Do not add water).

2. .Heat 1tsp coconut oil in a clay pot and add mustard seeds. When it splutters add fenugreek seeds, dried red chillies, curry leaves and green chilllies in same order. Saute well in medium flame.

3. Combine chilly powder and turmeric powder with tamarind extract and add this to clay-pot along with crushed ginger and salt. Cover and cook in medium flame for 5minutes. Add jaggery ans asafoetida at this stage and cook till the gravy becomes very thick.

4. Store in airtight containers and refrigerate.

BEETROOT LADOO / Beetroot Peda

2011-07-24T11:55:00.002+05:30

Ingredients :

Beetroot : 1, grated

Condensed Milk : 1/2tin

Milk : 1/2Cup

Milk Powder : 2tbsp

Cardamom Powder : 1/4tsp

Ghee : 1tbsp

To garnish :

Shredded Coconut : 2tbsp

Sugar : 1tbsp + 1tbsp

Method :

1. Heat ghee in a nonstick pan and add grated beetroot,saute on medium flame. After 5minutes add sugar, milk, condensed milk, and milk powder. Cook until soft.
When the mixture starts to leave from the sides of pan, add cardamom powder and stir continuously for another 3minutes. Turn of the flame.

2. Make 20 laddus before the mixture cools completely.

3. In a small kadai, dry fry fresh grated coconut and 1tbsp sugar on meduim flame. Saute till coconut becomes crispy and light brown in color.

4. Cover each laddu in the coconut mixture and serve :)

SEAFOOD PIZZA / Pizza ai frutti di mare

2011-07-19T12:08:00.004+05:30

Homemade Italian Seafood pizza with aromatic flavor of Oregano and melted Cheese..

Ingredients :

Pizza base : 4
Olive Oil : 2tbsp
Tomato puree : 10tbsp
Garlic flakes : 5 + 1, Crushed to a rough paste
Oregano : 4tbspsalt : 1/2 tbsp
Pepper Powder : 4tbspShrimp : 18-20
Crab Meat : 1/2Cup, cubed
Squid rings : 1/2Cup

Olives : 8, Sliced
Pineapple : 1/4Cup, Crushed

King Fish / Salmon : 100g, Cubed

Cheddar cheese / Mozzarella cheese : 300gm grated

Method :

1. To prepare the tomato spread, heat 1tbsp oil in a small heavy bottomed kadhai. Add garlic and saute for 2minutes. Now add tomato puree and stir well for 4minutes on low flame. Add 2tbsp oregano, salt and 1tbsp pepper. Cook for 1minute to mix well. Remove from fire and keep aside.

2. Heat remaining 1tbsp olive oil in a non stick pan and add 1 crushed garlic. Now add Shrimp, squid rings, crab meat and fish pieces. Sprinkle salt, 1tbsp oregano and 2tbsp pepper powder on top of it and saute for 5minutes. Cover and cook for another 2minutes. Remove from heat and keep aside.

3. To assemble, Spread the tomato paste on pizza base. Sprinkle most of the cheese on this bottom layer. Spread the Meat, olives, crushed pineapple and sprinkle the remaining cheese, pepper powder and remaining oregano on all pizzas.

4. Place the Pizza directly on a wire rack of a hot oven. Grill till the base gets crisp.

NADAN MUTTON ROAST / Kerala Mutton Roast

2011-07-13T19:27:00.009+05:30

Ingredients :

Mutton : 1/2Kg

Onion : 2, Sliced

Tomato : 1, finely chopped

Bay leaf : 1, crushed

Salt

Coconut Oil : 2tbsp

To make a paste :

Garlic : 4, cloves

Ginger : 1 inch piece

Curry Leaves : 2springs

Green Chilly : 2

Shallots : 3

To dry roast :

Chilly Powder : 2 1/2tsp

Coriander powder : 3tsp

Turmeric Powder : 1/2tsp

Fennel Powder : 1/2tsp

Garam Masala : 2 1/2tsp

Method :

1. Heat an iron skillet and dry roast coriander powder, chilly powder, fennel powder and garam masala for 5minutes. Turn of the flame and add turmeric powder. When it reaches room temperature, add enough salt and make a thick paste by adding little water. Marinate mutton pieces in this masala for 2 hours.

2. Heat oil in a Pressure cooker and add bay leaf. Now add the paste of ginger, garlic, green chillies and curry leaves. Saute till it turns to dark in color. Now add onions and tomato and saute for 5minutes. When water absorbs completely from tomatoes, add the marinated mutton pieces and combine well.

3. Saute for 2minutes and then pressure cook it for 3-4 whistles with 1/4cup water. When pressure releases open it and cook in medium flame for another 5minutes to get the thick gravy. Adjust the salt and add curry leaves. [Serve after 1hour for better results :) ]

4. Serve hot with pathiri / parotta / hot rice :)

CREAM CHEESE SPIRALS

2011-07-12T11:01:00.002+05:30

Ingredients :

Cream cheese : 225g

Butter : 225g

Castor Sugar : 2tsp

All purpose flour : 225g

Egg white : 1, beaten with 1tbsp water, for glazing
Castor Sugar for sprinkling

For the filling :

Walnuts : 115g, Finely chopped

Brown Sugar : 115g

Cinnamon Powder : 3/4tsp

Method :

1. With an electric mixer, cream the butter, cream cheese and sugar until soft. Sift over the flour and mix until combined. Gather into a ball and divide in half. Flatten each half, wrap in grease-proof paper and refrigerate for atleast 30minutes.

2. Meanwhile make the filling. Mix together the chopped walnuts, the brown sugar and the cinnamon powder. Set aside.

3. Preheat the oven to 200 degrees. Grease to baking sheets.

4. working with one half of the mixture at a time, roll out thinly into a circle about 11inch (28cm) diameter. Trim the edges with a knife, using a dinner plate as a guide.

5. Brush the surface with the egg white glaze and then sprinkle evenly with half the filling.

6. Cut the circle into quarters., and each quarter into 4 sections, to form 16 triangles.

7. Starting from the base of the triangles, roll upto form spirals. Place on the sheets and brush with the remaining glaze. Sprinkle with castor sugar. Bake until golden, 15-20 minutes. Cool on a rack.

[Recipe courtesy : "Baking" by Martha Day]

MANIPPUTTU / Steamed Rice Dumplings in Coconut Milk

2011-07-09T08:39:00.011+05:30

This recipe brings back my childhood memories :)

Ingredients :

Rice Flour : 1Cup(i prefer Chamba rice flour)
Water : 1Cup
Grated Coconut : 1/3Cup or more
Coconut milk : 1st and 2nd extract from half of a coconut
Cardamom Powder :1/4tsp
Sugar : 2tbsp
Salt

Method :

1. In a wide bowl combine rice flour, grated coconut and salt.

2. Boil water in a sauce pan and add this to to the rice flour. Knead it to a a smooth dough. (This is just like the procedures to make idiyaappam / noolappam)

3. Make small balls from it and place it on steamer / iddly vessel. You can apply ghee / coconut oil on your palm to make rice balls easily. Stem them for 7-8minutes or till done.

4. Meanwhile make the coconut milk from fresh grated coconut and add the sugar and cardamom powder to it. Add the steamed rice dumplings to Coconut milk and Keep aside for 5minutes to soak in coconut milk.

5. Enjoy !!