Taste of Pearl City

Thalassery Chicken Biryani

2012-02-08T21:54:00.000-08:00

Although Biryani is said to be originated from Iran to India through merchants and travellers, in India it has many different versions. It took it's own version according to the local region. Each one has it's unique flavour. Thalassery Biryani is a popular version from Kerala Cuisine. Thalaserry is a city named in Malabar,Kerala. This Biryani is very popular in the whole belt of Malabar region and hence also known as Malabar Biryani.

I personally think that, biryani's are at their best with mutton,of course if you are a chicken or seafood lover, you can go with that. Today I made this Thalaserry biryani with chicken, having my kids priority as my first choice, I have to go for chicken, you can also replace it with mutton too but not sure about seafood. I hope you are now ready to try this Biryani for this weekend.

Ingredients:
Chicken- 1/2 kg
Basmathi Rice- 2 cups
Cinnamon-1/2 inch stick
Cardamom- 2
Cloves-2
Bay leaves- 1
Star Anise-1
Fennel powder- 2 tsp
Chilly powder- 1 tsp
Coriander powder- 3 tsp
Cumin powder-1 tsp
Pepper powder-1/2 tsp
Nutmeg powder-1/2tsp
Garam masala- 1/2 tsp
Ginger garlic paste- 3 tsp
Onion- 2 medium sized ( finely sliced )
Tomato- 1 chopped
Green chilly- 2
Lemon juice -1/2 tbsp
Coriander and mint leaves-2 tbsp chopped
Cashew nuts- 10 nos
Curry leaves- 1 spring
Coconut milk- 100 ml
Ghee/Oil- 4 tbsp
Salt to taste

Method:

Wash and clean the chicken well. Marinate the chicken with lemon juice, ginger garlic paste, fennel powder and little salt for minimum of 2 hours. Heat ghee or oil in a heavy bottom kadai. Fry about 5 cashew nuts until they look golden brown in colour, remove it and keep it aside. Then add about quarter of the onions and fry until they look golden brown in colour , remove the fried onions and keep it aside.

Now add the cinnamon,cardamom, bay leaves, star anise, cloves and curry leaves to the same oil. Then add the remaining onions and fry until they look light brown in colour. Now add the tomatoes and green chilly and saute it for a minute or two. At this stage add the chicken and stir well. Cover the pan, keep the flame in medium heat and let it cook for about few minutes until the chicken is half cooked. Meanwhile grind together the remaining cashew nuts and coconut milk. Now check the chicken and add all the masala powder and stir well. Let it cook for about 5 more minutes.

At this stage add the ground cashew and coconut milk mixture . Finally add the chopped coriander and mint leaves and salt to taste. Cover the pan, keep the flame in medium and cook until the chicken is completely cooked. Meanwhile start cooking the rice, wash the rice well, add 2 cups of water to 2 cups of rice,enough salt and cook it in a pressure cooker for 1 whistle. Once the chicken is done, mix the chicken along with the gravy to the rice. Keep the flame in low and let it rest for about 10 minutes. After 10 minutes, switch of the flame and keep the cooker or pan in same stove to retain the heat. After 20 minutes, remove it from stove, give it a gentle stir. Finally add the fried onions and cashews for garnish. Serve the biryani's warm with raita, boiled eggs and may be dalcha too.

Note:
Incase if you get confused with the amount of rice and chicken, the thumb rule is to use equal quantity of rice and meat i.e. If you are using 1/2 kg of rice , then use 1/2 kg chicken. If you are not a very good meat eater, you can reduce the amount of chicken a little bit.
Also either mutton or chicken, whatever you are using for biryani, use it along with bones, since they give out the best flavours.

Any One Can Cook : Series 41

2012-02-07T20:20:00.000-08:00

Hello Foodies,

This is our successful 41st series of Any One Can Cook. I really wanted to thank each and everyone who support this event by submitting your entries. I hope you enjoy this and make use of it too. Looking forward to more enthusiastic support in the oncoming series. If you are a new reader to this blog, please read more about the event here.
Here is our three selected recipes from last week series
Orange Twister by Preeti's Kitchen Life

Chocolate Espresso Mug Cake by Kurry leaves

Strawberry Yogurt by Spicy Food

If you would like to get featured here, keep linking your easy to make recipes in the below link, if you find any trouble in linking, email me your recipe URL to ayeesha.riaz@googlemail.com.

Nutella Banana Bread for World Nutella Day 2012

2012-02-05T11:14:00.000-08:00

It's that time of the year to drool over Nutella again, actually there isn't one day of the year to drool or eat Nutella. Sara from Ms.Adventures in Italy and Michelle from Bleeding Espresso are the two wonderful hosts of our World Nutella Day. This day bloggers from all over the world unite to celebrate and enjoy this yummy Nutella. Last year I made these Nutella Cake Pops for World Nutella Day. This year I was bit sick and feeling tired, still I didn't want to give up, so some how I managed to whip up this quick bread.

You'll hardly need 5 minutes to prepare this cake. This quick bread can be enjoyed as a breakfast or just as a tea time snack but today it's only for Nutella day, a big thumbs up to Nutella on this World Nutella Day.

Preparation Time: 5 minutes.
Cooking Time: 25 - 30 minutes.
Makes 2 mini loaves.

Ingredients
Whole Wheat Flour / Plain Four - 230 gm
Brown Sugar - 75 gm
Sunflower Oil - 113 ml
Milk - 60 ml
Nutella - 3 generous tbsp
Banana - 2 mashed
Eggs - 2 nos
Baking Powder - 2 tsp
Bicarbonate of Soda - 1/4 tsp
Vanilla Essence - 1 tsp
Walnuts - 10 nos (chopped)

Method
Preheat the oven to 190 degree Celsius. Grease and line 2 mini loaf tins.

Sift the flour, baking powder, bicarbonate of soda in a large bowl. Mix the sugar along with the flour to give a dry mixture. Mash the banana in a separate bowl and beat in the eggs, milk, oil and vanilla essence with it to give a wet mixture. Slowly add the wet mixture to the dry mixture. Gently fold the mixture to just combine. The mixture will look quite lumpy but do not over mix it as it will result in a stodgy bread. Finally fold in the chopped nuts. Pour the mixture into the prepared tins and bake it in the preheated oven for 25 to 30 minutes or until a skewer inserted comes out clean.

Take it out from the oven and leave it to cool in the wire rack for 5 minutes. Slice the breads and serve while they are still warm with honey and bananas or just on their own.

This recipe is linked with World Nutella Day 2012.

Kolhapuri Sukka Chicken

2012-02-03T13:40:00.000-08:00

Are you ready for a hot and fiery dry chicken curry, then this Kolhapuri Sukka Chicken is for you. Kolhapuri is a city situated in South western part of Maharashtra, India. I assume that the recipe should be named after the city. Kolhapuri is a very hot and spicy chicken, being born and brought up in India, I have never used so many different spices in one dish.
After looking at the number of chillies in the actual recipe, Iwasquite thrilled so I almost reduced it to half and thought still it's going to be hot, but actually not. So the recipe which I have given here is not very hot, if you would like to really feel the heat, you can increase the amount of chillies.

Also don't get exhausted by looking at the long list of spices and process involved, at the end you'll feel that it's worth all the efforts. This is perfect with chapathi's, kulchas or parathas.

Ingredients:
Chicken- 1 kg
Kolhapuri dry chutney- 1 teaspoon ( recipe below )
Sesame seeds- 1 tbsp
Poppy seeds-1 tbsp
Black peppercorns- 6 to 8
Caraway seeds- 1 tsp
Cinnamon-1 inch stick
Green cardamom- 2
Black cardamom- 1
Cloves- 2
Mace- 1blade
Fresh grated coconut- 1tbsp
Melon seeds- 1tbsp
Dried Red chillies- 7 to 8
Ginger garlic paste-2 tsp
Onion- 3 medium sized finely chopped
Turmeric powder- 1/4 tsp
Grated nutmeg- a pinch
Fresh coriander leaves- 2 tbsp chopped
Salt to taste
Oil- 3 tbsp

Method:
Dry roast sesame seeds,poppy seeds,black pepper corns,caraway, cinnamon, cloves, mace, green and black cardamom separately. Roast the coconut separately until it looks light brown in colour. Grind together the spices, coconut, melon seeds and about 5 dried red chillies into a fine paste by adding little water.
Heat 2 tbsp of oil in a kadai, add the chopped onions and ginger garlic paste and cook it until it looks light brown in colour . Add the ground paste and stir well for 3 minutes. Now add the chicken pieces and keep stirring in high heat until the spices coat the chicken well. Add enough water to cook the chicken and cook it for another 4 minutes. Now add the grated nutmeg, kolhapuri chutney and salt. Cover the pan and let it cook in medium heat until the chicken is cooked well. If you want it dry,let it cook for some more time and let all the water evaporate. Finally heat oil in a kadai, add the dried red chillies, leave it for few seconds and pour it on top of the curry and add the chopped coriander leaves on top for garnish. Serve warm with chapathi's or parathas.

Kolhapuri Dry Chutney :
Coriander seeds- 1 tsp
Cumin seeds-1/2tsp
Cinnamon-1/2 inch stick
Cloves- 2
Fennel seeds- 1/4 tsp
Grated Coconut- 1/2 tbsp
Onion- 2 tbsp (chopped)
Garlic- 2 cloves
Coriander leaves- 1/2 tbsp ( chopped )
Red chilly powder- 1 tsp

Dry roast the coriander seeds, cumin seeds, cinnamon, cloves and fennel seeds and set aside separately. Dry roast the coconut until it looks light brown and keep aside separately. Heat oil in a pan, add the onions, garlic and coriander leaves until it looks brown and crisp. Grind all the ingredients along with the red chilly powder into a fine paste. This recipe might yield about 1- 2 tbsp of masala. Use just 1 tsp for the recipe and store the remaining in a air tight container in the refrigerator.

Sticky Toffee Dates & Flaxseed Cake

2012-01-31T23:34:00.000-08:00

Sticky Toffee Dates and Flaxseed Cake,quite long name,isn'it ? Well, this is not any new recipe to you. It's been recreated from traditional Sticky Toffee pudding. In Sticky toffee pudding, the sauce plays the major role, warm pudding with the toffee sauce is, Oh my! I'm into the dream of Sticky Toffee Pudding.

Today I was not really in a mood for something sweet, so I skipped the sauce. The next change which I made is, since I was planning to pack this for my daughter's snack box, I have replaced plain flour with whole wheat atta. Finally I have added some flax seed.
In case you are new to this term flaxseed, you can read about flaxseed here, here and here.

Flax seed is rich in fibre and Omega 3, which lowers your cholesterol and keeps your heart healthy. It also fights against diabetes and there are so many other goodness in flax seed. Read about it in the link given above.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes about 6 muffins

Ingredients:
Whole Wheat Atta/ Plain flour- 160 g
Brown Sugar- 60 g
Pitted Dates- 150 g
Butter- 5 tbsp
Flax seed- 1 tbsp ( powdered )
Eggs- 2
Baking powder- 1 1/2 tsp
Bicarbonate of soda- 1/4 tsp
Vanilla essence- 1 tsp

Method:
Boil some water, add the bicarbonate of soda and pour the boiling water on top of the dates until it looks well immersed. Cover it and let it rest for a whole night and for about 3 to 4 hours.
Beat the butter and sugar in a food processor until it looks creamy. Add the eggs one by one and continue beating it, add the soaked dates along with water and keep beating it. Add the sifted flour, flax seed powder, baking powder and vanilla essence, continue beating it until it looks well combined.
Preheat the oven to 190 degree Celsius. Divide the mixture equally between greased and lined muffin tray. I used a silicone mat, so I didn't have to line it. Bake it in the preheated oven for 25 to 30 minutes or until a skewer inserted comes out clean. Remove it from the oven, let it cool in the wire rack for 5 minutes and serve it warm.

Note:
If you don't have muffin tray, you can also use normal round or square pan. Instead of whole wheat atta, you can also use plain flour. Flax seed can also be omitted if you couldn't get them.

Any One Can Cook: Series 40

2012-01-30T21:53:00.000-08:00

Hello Foodies,

Hope you all had a nice weekend. This is our successful 40th series. Thank you everyone for linking your recipes with Any One Can Cook, hope will continue to have the same support in the oncoming series too. If you are new reader to this blog, read more about the event here.
Here are the three selected recipes from last week series
Nutella Mug Cake by Shami's Delicacies

Beetroot Soup by Aromatic Kitchen

Banana Peach Smoothie by Mahaslovely Home

Selected recipes for the month of January
Nutella Mug Cake

Dry Shrimp Chutney

Chatpata Kela

If you would like to get featured in this event, link you recipes to the event in the below link. If you find any trouble in linking your recipes, send me your recipe link to ayeesha.riaz@googlemail.com.

Basic Scones for Daring Baker's January 2012

2012-01-27T05:37:00.000-08:00

It might be Basic Scones but I have to say this is the best of all scones. This month we were challenged to make Scones by Audax from Audax Artifex. I have never fancied scones so much but this one is a big Wow! The reason behind this successful and fluffy scones is Audax. Audax has explained the every single fact about this scone, which resulted in this beautiful scones.

There so many variations in this scones, Cream Scones, Buttermilk Scones, Fruit Scones and so many. I highly recommend to try this Basic Scones first. These Basic Scones are perfect when filled with some jam and clotted cream. I regret that I made a very small batch, my next try will be with wholemeal and some fresh fruits probably. Thank you Audax for this great recipe and valuable tips, this is definitely a keeper.

Preparation Time: 10-15 minutes
Cooking Time: 10- 15 minutes
Makes 5 Scones

Ingredients:
All purpose flour- 240 g
Cold Butter- 2 tbsp
Milk- 120 ml
Baking Powder- 2 tsp
Salt a pinch

Method:
Triple sift the flour in a large bowl and mix it along with salt and baking powder. Grate the cold butter and freeze it for about 30 minutes. Rub the butter into the flour gently. Add the milk and mix it into a dough using a spatula. The dough will be quite sticky, wetter the dough lighter the scones.
Do not over work or under work the dough, both will spoil the texture. Once the dough comes together, you can pat it gently with your fingers and cut it into scones. If you are looking for layers, fold the dough once or twice. Pat it gently with your fingers, dip a round cutter in a flour and cut it into rounds.
Preheat the oven to 240 degree Celsius. Place the scones in a preheated oven for about 10 minutes, until it looks raised and lightly brown on top. If you want a shiny top on the scones, you can glaze it with milk before baking. Take it out from the oven, leave it to cool in a wire rack. Serve warm scones witha dollop of Jam and fresh cream.

Pav Bhaji - Indian Street Food

2012-01-25T06:55:00.000-08:00

It's been a very long time since I posted two recipes in one post. If I think about that it's quite breathtaking for me now. I made up my mind to post this as quick as possible, so let's have a few words about the recipe and then hit straight to the recipe. Pav Bhaji is a well known to be as Indian street food. In Marathi Pav means a small loaf of bread and bhaji means vegetable dish, you can also read some interesting history and origin of this recipe from here.

Today in this recipe , the bread recipe which I have given is not pav buns, it's Buchty. Buchty is popular in Poland and Germany, which is normally served for breakfast. These buns are very similar to pav buns, except that the top layer is bit crusty. These buns also goes very well with bhaji. This unique dish can be served as a snack or a meal by itself.

Buchty

Preparation Time: 10- 15 minutes + rising time
Cooking Time: 25 minutes
Makes about 16 rolls

Ingredients:
All purpose flour- 450g
Sugar- 50 g
Butter- 2 tbsp
Eggs- 2
Milk- 120 ml
Yeast- 2 tsp
Salt- 1 tsp

Egg wash:
Egg yolk- 1
Milk- 1 tbsp

Method:
Sift the flour in a large bowl. Mix the salt, sugar and yeast along with the flour. Heat the milk and butter until butter gets melted. Make a well in the center of the flour mixture, add the eggs and slowly add the warm milk mixture, beat with a electric beater. Once the dough comes together, knead the dough in a floured work surface for about 5 to 10 minutes. Place the dough in a clean and oiled bowl, cover with a cling film. Let the dough rest in a warm place for about 1 to 2 hours or until doubled in size.
Preheat the oven to 190 degree Celsius. Take the raised dough, knock the air back. Divide the dough into 16 equal parts. Grease a 9 inch square tin. Place the balls inside the tin, cover loosely with a cling film and let it rest in a warm place for about 30 minutes. Brush the top of the bread with milk and egg. Bake it in the preheated oven for 25 to 30 minutes or until the top of the bread looks crusty and golden brown in colour. Take it out from the oven, remove it from the tin and let it cool in the wire rack.

Pav Bhaji masala:

Preparation Time: 20 minutes
Cooking Time: 20- 30 minutes
Serves 6 to 8

Ingredients:
Cauliflower- 1 cup ( florets separated )
Potatoes - 2 to 3 medium sized ( chopped )
Carrot- 2 medium sized ( chopped )
Peas- 1 cup
Onion- 1 medium sized ( finely chopped )
Tomatoes- 3 medium sized ( finely chopped )
Capsicum- 1 chopped
Ginger garlic paste- 2 tsp
Green chilly- 2 slit lenghtways
Pav bhaji masala- 3 tsp
Cumin seeds- 1/2 tsp
Coriander leaves- 1 tbsp ( finely chopped )
Butter- 1 tbsp
Salt to taste
Juice of 1/2 a lemon

Method:
Immerse the cauliflower florets in hot water and wash it thoroughly. Add cauliflower, potatoes, peas and carrot in a pressure cooker, add little water and pressure cook it for upto 1 whistle. Mash the vegetables and keep it separately. In another pan, heat the butter until it gets melted, add the cumin seeds, ginger garlic paste and onion, saute until the onion looks transparent in colour. Now add the tomatoes and mix it well. Cover the pan and cook until the tomatoes get mashed well. Add some water to it ad let it boil for few minutes until it looks saucy. Now add the capsicum and boiled vegetables. Then add the pav bhaji masala, green chilly and salt. Cover it and let it cook for few minutes, until the oil floats on top. Finally add chopped coriander leaves and juice of 1/2 a lemon.

To Serve:
Slit a bun into half, toast with butter on both sides, spoon some gravy on the inner side of the bun, sprinkle some raw chopped onion and coriander leaves on top, serve with some lemon wedges on side, to squeeze the juice just before serving.

Note:
Don't miss the raw onion, coriander leaves and squeeze of lemon juice,it not only adds up a special flavour, it's also very good for your health. Raw onion build immunity and coriander leaves is good for digestion, stops bad breath, keeps your lips healthy.

This recipe goes to Yeastspotting, Street Foods, New U, Healing Foods- Cauliflower hosted by Zesty Palette originally created by Siri, Bake Fest hosted by The Pumpkin Farm originally created by Vardhini.

Any One Can Cook: Series 39

2012-01-23T20:19:00.000-08:00

Hello Foodies,

Here is our 39th series of Any One Can Cook. My big thanks and hugs to everyone who links your recipes for this event and making it a grand success. Myself I learn a lots of new recipes through this event, so thank you everyone, looking forward to the same support in the oncoming weeks also. Our three selected recipes from Series 38
ChatPata Kela from Preethi's Kitchen Life

Carrot Kosambri from Vegetarian Food and Me

Garlic Rice from Mahas Lovely Home

If you are a new reader to this blog, you can read the rules about this event here. If you would like to get featured in this event, all you have to do is to link your recipes in the below link. If you find any trouble in linking your recipe, mail me your recipe link to ayeesha.riaz@googlemail.com.

Nellikai Sadham / Gooseberry Rice

2012-01-20T18:22:00.000-08:00

Nellikai is the Tamil name for Amla / Gooseberry. Amla is generally known to strengthen hair roots and for hair colouring. Apart from that Amla has numerous nutritional values. Amla is rich in Vitamin C compared to oranges. Amla is also known to control diabetes when consumed regularly. Read more about Amla from a few source here and here.

I have to say that this recipe is a mere replica of Lemon rice, I have followed the same recipe for lemon rice except that lemon juice is been replaced with Amla juice. Just like lemon rice, this Amla rice also pairs well with potato fry, but in my family mutton sukka or varuval is our favourite combine which perfectly pairs with Amla rice.

Preparation Time: 10 minutes
Cooking Time: 5- 10 minutes
Serves 4

Ingredients:
Cooked Rice- 2 cups
Amla- 8- 10 ( extract the juice out of it )
Turmeric powder- 1/2 tsp
Methi powder- 1/4 tsp
Salt to taste

Seasoning:
Mustard seeds and Urad dhal- 1 tsp
Fenugreek seeds- 1/4 tsp
Dried red chillies- 3
Kurry leaves- 7 to 8 leaves
Chana dhal- 1 tsp
Peanuts- 1 tbsp
Oil- 1/2 tbsp

Method:

Wash the Amla well, blend it well in a blender by adding very little water. Filter the juices only. Mix the juice with turmeric powder, methi powder and salt.
Heat oil in a kadai, add mustard seeds and urad dhal, when the seeds start spluttering, add fenugreek, chana dhal, peanuts and the remaining ingredients one by one. Fry it in low flame until the peanuts looks fried and the colour changes. Finally add the Amla juice and let it boil for a minute, now add the cooked rice and mix well to coat all the rice with the mixture. Take it off from flame and serve warm with Mutton sukka and poppadoms.

Sending this recipe to New U, Cooking Challenge- Flavours Of Tamilnadu , Let's Cook - Rice , Let's Cook With Leftovers , Cooking With Left Over- Kitchen Chronicles hosted by Veg Junction originally created by Kalyani,

Jalebi

2012-01-16T21:45:00.000-08:00

There is nothing to beat the combination of warm Jalebi's and Hot samosa chat, why I'm so strong about this combo is, It has lots of memories to bring back for me. I can still remember those care free days in my college life, when me and my friend used to enjoy this treat almost every other day. We had a chat shop very close to our campus which offered these amazing jalebi's and chat at a very reasonable price so that students were able to afford for that very easily. Probably that's one of the best jalebi's I ever had. After that jalebi experience again the good one was in UK during Ramadhan.

In places like Southall ( guess I spelled it right ) , In the month of Ramadhan during Iftar, you can see lots and lots of Pakistani and Indian shops who have piles of fresh jaelibi's, which are just amazing too. So jalebi's are always special to me.

These special Jalebi's which is well know in Asia, is been originated from Iran. Infact I have also seen a few Turkish and Arab sweet which is almost similar to Jalebi preparation except the shape is like churros. Anyway the concept is same here, yeasted batter deep fried and then soaked in sugar. I love this innovation by man.

So there are tons of recipes for Jalebi's available online, some suggest without yeast, natural fermentation method and some with yeast. To me natural fermentation is bit challenging sometimes, so I went for the yeasted one. I have adapted the recipe from Manjula's Kitchen, so click here to watch and read the recipe. She has some amazing collection, here recipes can be trusted always, also she gives us a clear view about the recipe, do check out her site definitely.

A few tips for Jalebi's on my view:
Once the batter gets fermented, it might go a bit runny, in that case add very little amount of cornflour to thicken the batter. Also if your yeast didn't work, add a pinch of bicarbonate of soda to the batter. You can also tint the Jalebi's with orange or yellow colour by adding a few drops of food colouring to the batter.
Don't get disappointed if your Jalebi's shape are not good, practise will make you perfect. Also one tip to get a good shape is, keep the flame in low and then pipe it in oil.

Any One Can Cook: Series 38

2012-01-16T01:49:00.000-08:00

Hello Foodies,

Hope you all had a wonderful weekend. Thank you everyone for submitting your wonderful entries for the last week event, looking forward to more entries in the oncoming weeks. Here is our three recipes from last wee series
Ice cream by Shami's

Orange Kheer by Preeti's Kitchen

Lemon rice by Simple Woman Simple Life

Banofee pie in a glass for Sweet Punch January 2012

2012-01-12T00:39:00.000-08:00

To start this new year with a Sweet Punch, our team has selected Banofee Pie from Swapna's Cuisine. Banofee Pie is a traditional English dessert, made with pastry or crumbled biscuit base, topped with toffee, bananas and cream, layers and layers of yumminess. The layer which I loved the most in this dessert is toffee or dulce de leche, I would even love to dulce de leche just as a dessert on it's own, straight from the can, well who wouldn't ; )

I have made a very few changes to this recipe, instead of serving it in a pie form, I served it in glasses. A large portion of pie would be too much for two of us. The other change is , unfortunately the cream was out of stock when I went for shopping, so I ended up making pastry cream, which tasted still good. For pastry cream recipe, please refer here. Also one good thing about serving it in a glass is it doesn't require any setting time, it can be served immediately once made. Thank you Swapna for giving us this yummy dessert.

Serves 2
Preparation Time: 20- 25 minutes

Ingredients:
Digestive biscuits- 5
Cocoa powder- 2 tsp
Butter- 1/2 tbsp
Condensed milk- 1 can
Banana- 1 sliced and mixed with a tsp pf lemon juice ( to avoid discolouration )
Pastry cream- 2 tbsp
Extra cocoa powder to dust it on top

Method:
Place the condensed milk in a large pan of water, the can should be completely immersed in water. Once the water starts boiling, reduce the heat and let it simmer for two hours. In the middle check the water level, if it's reduced fill it to immerse the can completely. Remove the can from water bath and let it cool down. Once cooled down, when you open the can, you have the irresistible dulce de leche which can be used for the recipe.
Place the biscuits inside a freezer bag and mash it with a masher or rolling pin until it looks coarse crumbs. Mix the mashed biscuits and cocoa powder in a bowl, melt the butter and pour it on top of the biscuits and mix it well. Take two serving glasses, divide the biscuits equally between two glasses. Top it up with slices of banana, then dulce de leche and finally cream. Dust it on top with cocoa powder and serve.

Sending this recipe to ABC series: Desserts ,Cooking Concepts: Chocolate Fest , Cook, Eat, Delicious Dessert hosted by Veggie Platter created by Raven , Chocolate Mela, Banana recipes , Chocolate Lover , Love lock with sweets hosted by Killer on the plate created by Vidhya of Sweet Karam and Kaapi

Any One Can Cook: Series 37

2012-01-08T21:24:00.000-08:00

Hello Foodies,

Finally Any One Can Cook is back again after a very long break, due to constraints I have to keep this event on hold for a long time. Hopefully everybody still remember this event and give your support as always and I'll try my best to keep it regular from this New year onwards. If you are a new reader to this blog or you don't remember the rules of this event anymore please check it out here.
Now coming to the selected recipes from last series.
Pineapple dessert by Meri Rasoi

Dry Shrimp Chutney by Anzz Cafe

Easy Tomato Chutney by Kurry leaves

If you would like to get featured in this event, all you have to do is link one or more recipes which suits the event, archived entries are also accepted as long as you link back to this page. If you find any trouble in linking the recipes, just mail me your recipe link to ayeesha.riaz@googlemail.com.

Shrimp/ Prawn Biryani

2012-01-04T10:04:00.000-08:00

When it comes to biryani, it's always the most welcome in our family among any food. Also when it comes to any special occasion , Biryani is something which comes first. When you have Briyani in your meals, it's definitely considered as a Royal feast.
To us briyani with mutton, chicken, vegetables or fish,anything we just enjoy it to the core. To be honest , among all the foods sometimes I find Biryani as easy preparation, if it's a pressure cooker version. It's a one pot dish, it's special, delicious and just a simple raita is enough to accompany a briyani, unlike other dishes, you don't have to prepare so many sides.

This recipe is a very simple shrimp/ prawn biryani. Shrimps are more easily available than prawns, so you can use shrimps but a good quality and a good size prawns would be the best. Don't use this same recipe to prepare mutton or chicken biryani, since the spices is bit different for this prawn biryani. Hope you all enjoy making this simple prawn biryani in your own kitchen.

Ingredients:
Rice- 2 cups
Prawns- 1/2 kg
Ginger garlic paste- 2 tsp.
Onion- 1 big sized ( finely sliced )
Tomato- 2 medium sized ( finely chopped )
Green chilly- 2 slit lengthways
Coriander and mint leaves- 2 tbsp ( chopped )
Chilly powder- 1 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Curd- 2 tbsp
Bay leaves- 1
Curry leaves- 5 to 10 leaves
Cinnamon stick- 1/2 inch stick
Fennel seeds- 1 tsp
Oil / Ghee- 3 tbsp
Salt to taste

Method:
Clean and wash the prawns well. Mix it with salt and turmeric powder and set aside. Heat oil/ ghee in a pressure cooker . Add cinnamon stick, bay leaves, curry leaves and fennel seeds. Let it fry for less than a minute, then add the finely sliced onions and ginger garlic paste. Stir well with a spatula. Add a pinch of salt to this onion, this helps the onion to cook faster. Once the onion turns light brown in colour, add tomatoes and stir well. Cover the cooker with a lid, keep the flame in medium to low and cook the tomatoes until they become soft and mushy.
Now add the prawns and stir well, add turmeric, chilly and coriander powder mix it well. Cover the cooker with the lid, keep the flame in medium and cook it until the prawns are cooked. Now add the curd, coriander and mint leaves, finally add salt to taste. Cover it and cook for few minutes until you get a nice thick gravy. Now add rice and 3 cups of water. Pressure cook for 2 whistles. Let it rest for few minutes. Remove the lid and give a gentle stir to mix the spices evenly with rice. Serve warm with raita.

Sending this spicy biryani to Royal feast- Biryani and Kerala Kitchen Event hosted by Palakkad Chamayal.

Pumpkin Parathas with Garlic Butter

2011-12-19T09:32:00.000-08:00

We all know how Suhaina's Garlic rolls has won the heart of lots of all bloggers, whoever tries it for the first time will definitely fall in love with it. The aroma released from the garlicky butter while baking is simply irresistible. Baking home made breads and working with yeast has become something very normal and usual in these days, thanks to bloggers, cookbooks and TV shows.
Still if you are a learner or beginner in cooking and you are not so familiar in using yeast, yet you are tempted to make garlic butter, then this is the recipe for you. I'm not comparing these with garlic roll, since that's the best, but still this can satisfy your garlic rolls craving in the form of soft parathas. In normal parathas you apply plain butter or oil in the middle of the dough, in this we have replaced the plain butter with this aromatic garlic butter. Hope enjoy making this at home.

Makes 18 to 20 parathas
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:
Wheat flour- 2 cups
Pumpkin puree- 1/2 cup
Salt- 1/2 tsp
Oil- 2 tsp
Water just enough to make a smooth dough

For the filling: ( Mix together all the ingredients to make the filling )
Butter- 2 tbsp ( at room temperature )
Grated garlic- 3 tsp
Dried Italian Herbs- 1 tsp
Salt to taste

Note:
Dried Italian herbs can also be replaced with finely chopped fresh coriander and mint leaves.

Method:
Mix together flour and salt in a large bowl. Make a well in the middle, add oil, pumpkin puree and enough water to make a smooth dough. Cover the dough with a cling film and let it rest for 30 minutes. Divide the dough into 18 to 20 equal rounds. Flatten the dough slightly, apply garlic butter in the middle. Cover the dough and make it into a round again. Flatten the dough into 8 to 10 cm diameter. Repeat the same process with the remaining dough. Heat a tawa, place one paratha in the middle, when you see small bubble on top, turn it other side, apple little oil or ghee. After a minute turn it to other side, apple some more ghee. Remove it from the tawa and serve it immediately. Serve the parathas warm with some spicy curries. These parathas are at it's best while they are still warm.

To make pumpkin puree:
Peel and chop the pumpkin. Stem it in a steamer for about 10 minutes, puree it in a blender without adding any water.

Rava Peas Tikki

2011-12-14T07:26:00.000-08:00

Just like all mums, I too have the same worries every day night before going to bed, what lunch / snack I'm going to pack for kid. As a mum our responsibility doesn't end just by packing the food, it's also our responsibility to make sure that he / she likes it and enjoys the food.

Each and every kid is unique and they have different taste buds, only a mum will know what her child needs. So here is a simple dish which I adapted from Tarldala's Cookbook ( Cooking for kids ). It's a very simple, nutritious and very easy to make i.e. , you can pack it very easily for your kids even on a busy weekday morning. According to your kids taste you can vary few flavours or the vegetables like instead of peas, you can also add corn, carrot or even broccoli.

Preparation Time : 10 minutes
Cooking Time : 15 minutes

Ingredients:
For the Outer Layer:
Rava / Semolina - 1/2 cup
Water- 1 cup
Turmeric powder- 1/2 tsp
Oil- 1 tsp
Salt- 1/4 tsp

For the filling: ( Mix all the filling ingredients together )
Boiled and crushed peas- 1/2 cup
Chaat masala- 1 tsp
Salt to taste
Oil for frying

Method:
Prepare the outer layer :
Heat the water along with the salt in a pan. When water starts boiling add the rava little by little and keep stirring continuously. Add turmeric and stir until it comes together like a dough. Take it off from heat, add about a teaspoon of oil. Cover it and leave the dough for about 5 minutes.
Divide the dough in to 8 equal rounds and divide the filling into 8 equal rounds. Apply oil to your hand and flatten the dough in the middle of your palms. Place the filling in the middle and cover it without any cracks and flatten it again slightly. Heat the oil in a pan and fry the tikki's in medium heat until they look light brown in colour. Serve it warm with tomato ketchup . To pack in a lunch box, let it cool down for a while, wrap it in aluminium foil and pack tightly in a lunch box.

Sending this to Cooking With Seeds- Peas, Snacks Mela, Kid's Delight- Colour Palette hosted by Veg junction originally started by Srivalli

Paal Paniyaram for Bonjour

2011-12-10T12:49:00.000-08:00

This post is exclusively for bonjour series by Jabeen's Corner. By this time most of us should be familiar with Jabeen's Bonjour series. I feel very happy to be part of this great series.

When Jabeen asked me to make my signature dish, the first thing which came to my mind was Chocolate Fudge Cake, this cake has never let me down, but the next thing again which came to my mind was I have to buy cream, also my little one ho loves this cake is not well at the moment. I really didn't want to make it when she can't have this, so I asked my husband to give me suggestion, well he suggested this paal paniyaram. I have made this only a very few times and every time it's a big hit.

Paal paniyaram is a traditional Chettinad recipe. Chettinad Cuisine is well known for their spicy, aromatic flavours. It is also known for this special recipes like paniyaram, idiyappam, murukku etc. Traditional recipe suggest to use raw rice and urad dhal to make a thick batter, which is then fermented and made as paniyaram. I have used only idli batter in this recipe, which I found it quite easy method and much more soft paniyarams. Since idli batter is readily available in most of the South Indian's home I thought this would be better option. Also these paniyarams gets soaked quickly and you don't have to put them in hot water before soaking in milk. This has won the heart of my family members, hope it'll win yours too.

Ingredients:
Idli batter- 250 ml ( recipe follows )
Milk- 500 ml
Coconut milk- 250 ml
Cardamom powder- 1/2 tsp
Sugar- 75 g
Oil for frying

Method:
Heat the oil in a kadai for deep frying. Drop small spoonful of idli batter in the hot oil. Fry them until they look very light brown in colour. Take it out from the oil and drain it in kitchen towel. Heat the milk in a pan for about 5 to 10 minutes. Add the sugar and stir well. Finally add the coconut milk and cardamom powder and take it off from heat. Add the paniyaram in the hot milk, let it soak for about 10 minutes and serve it immediately.

Note:
You can vary amount of sugar according to your taste. Also if your batter is too thin, you can add some rice flour and mix well. Make sure you don't add too much rice flour which will harden the paniyaram and it never gets soaked well.
In case if you find that your dumplings are too hard, you can immerse them in hot water for 5 minutes and then soak it in milk.

Idli Batter:

Parboiled rice- 3 cups
Urad dhal- 1 cup

Soak urad dhal and rice separately. Grind them separately to a smooth batter. Then combine both the batter, mix it along with salt and let it ferment over night. Once fermented use it according to the recipe.
This proportion will yield about 3 to 4 litres of batter.

Linking this to White Christmas Challenge, Yummy Desserts for New year, Sinful delights, Jingle All The Way- Edible entertainment, SYF and HWS series- Cardamom

Bibingka or Rice flour Cake For Sweet Punch December 2011

2011-12-07T10:36:00.000-08:00

Bibingka is a Filipino dessert which is baked with glutinous rice, rice flour, cheese and salted eggs. Actually I was supposed to make this for Daring Baker's last month, which I skipped it since I couldn't find glutinous rice, next I found it quite peculiar using whole salted eggs for dessert.

We use eggs almost for most of our puddings and mousse, which is normally whipped up and get blended but this one is baked with whole salted eggs in the middle. After skipping the process of using salted eggs and glutinous rice, I found this cake as a very familiar taste to me, it was very much like a rice flour paniyaram which my mom used to make, except that this is been baked. Anyways I loved this cake a lot, a best option for gluten free cake, so this recipe is my submission for Sweet Punch. Oh! Yes, I forget to say, this month Sweet punch team has left to our choice to bake anything of our choice. Hope you enjoy baking this cake in your home.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes 4

Ingredients:
Rice flour- 150 g
Eggs- 2
Sugar- 75 g
Coconut milk- 60 ml
Butter- 3 tbsp ( melted )
Baking powder- 2 tsp
Cardamom powder- 1 tsp
Fresh grated coconut- 2 tbsp

Method:
Preheat the oven to 180 degree Celsius. Mix together rice flour, baking powder and sugar in a large bowl. Beat in the eggs, cardamom powder and coconut milk into the rice flour mixture. Finally add the melted butter into the rice flour mixture. Grease and line four ramekins. Pour the mixture equally into the ramekins and sprinkle the grated coconut on top of it. Bake it in the preheated oven for 30 to 40 minutes or until skewer inserted comes out clean. Take it out from the oven, cool it in the wire rack for about 5 minutes. Remove it from the ramekins and serve it while they are still warm.
Sending this to Cook, Eat Delicious Dessert- Coconut hosted by Raksha's Kitchen originally started by Raven , Let's Cook- Baked Goodies, Cooking Concepts- Holiday Baking, A 100 Day Global Food Festival, SYF and HWS Series- Cardamom, Jingle All The Way, Christmas Delicacy, Sinful Delights and Bake Fest

Beans Poriyal

2011-12-05T22:45:00.000-08:00

This time I'm not going to say, I'm back after a long time, held up with this or that and so on. Since this has become my usual routine these days. Anyways today I have come up with a very simple version of poriyal.
In my earlier days of cooking, I consider even this poriyal as something special, for me poriyal used to be very simple stir fry, with only vegetables, salt and turmeric powder. Poriyal has to meet the purpose of intake of vegetables in your regular diet, that's it for me. I never cared about adding any extra touch or flavours to it, which was more than enough for me and my husband.

But when I cook for others, the poriyal has to meet a few criteria, like proper seasoning with dried chillies, curry leaves etc.. also it has have few extra additions like grated coconut, moong dhal etc. I have seen so many people making so many different version of poriyal, each one is unique and delicious. Sometimes I even used to think, why we shouldn't have cooking as simple as just steaming , roasting with less spices or without any spices. Our great great ... ancestors lived with those food, they were happy and stayed much healthier as well. When cooking got complicated with lots of innovative techniques, our taste buds also went complicated, seeking for more flavours, sometimes which may also lead into lots of problem like wastage of food in some star restaurants to meet their high quality or even some minor problems in family with flavours or varieties etc... No no, please don't lead your thinking that is there any problem with my family, this is just general discussion about what happens around in most of the family. Okey let's move on to our recipe now.

Preparation time: 10 minutes
Cooking Time: 15- 20 minutes
Serves 2

Ingredients:
Beans- 250 gm
Yellow split moong dhal- 1 tbsp
Fresh grated coconut- 1 tbsp
Onion- 1 small sized ( finely chopped )
Turmeric powder- 1/2 tsp
Coconut oil or sunflower oil- 1/2 tbsp
Salt to taste

Seasoning:
Dried red chilly- 2
Curry leaves- 5 to 6
Mustard seeds- 1/4 tsp
Urad dhal- 1/4 tsp

Method:
Chop the beans finely and steam it in a steamer for 5 minutes. This will help your beans stay in shape and colour when you are cooking. Soak the moong dhal for about 30 minutes. Heat oil in a kadai, add mustard seeds and urad dhal, once the seeds start spluttering, add dried chillies and curry leaves. Stir for about a minute. Now add the finely chopped onions ans saute well until it looks transparent. Now add the grated coconut , moong dhal, turmeric and salt. Stir it for about two to 3 minutes until coconut gets light brown in colour. Finally add the beans and stir well. Cover the kadai with a lid and cook it for further 5 minutes until the beans look cooked well. Serve it warm with steamed plain rice, rasam and papad.

Beetroot Chocolate Brownies

2011-11-18T11:34:00.000-08:00

Time surely flies, isn't ? Almost each and everybody will say this, I have no time, I have done nothing, OMG! time just flies. In the last few weeks or may be last few months I have been lagging a lot in blogging and I have a lot lot to catch up.
I couldn't keep up the schedules promptly and post recipes on time. My apologies for having Any One Can Cook on hold for long time now. I promise that it'll be surely on next week no matter whatever the situation.

Today I'm going to post Beetroot chocolate brownies. This is been on my drafts for a long time now, so decided to go ahead today. This recipe is adapted from Chef in You, I don't think anybody needs introduction about Chef in you, even if you are beginner in cooking, when you follow her recipes you'll be a great cook. Do check out her site for all yummy recipes with easy instructions.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 15 to 16 squares

Ingredients:
2 medium sized beetroots
Flour- 100 g
Butter- 100 g
Sugar- 150 g
Egg whites- 3
Cocoa powder- 3 tbsp
Dark chocolate chips- 75 g
Walnuts- 10 to 12 ( optional )
Vanilla extract- 1 tsp

Method:
Peel and wash the beetroots. Chop the beetroots into cubes and steam it for 10 to 15 minutes until they become soft. Puree the cooked beetroot in a blender without adding any water.
Preheat the oven to 180 degree Celsius. Beat together butter and sugar, until it looks creamy. Beat it in the eggs one by one until it looks fluffy. Add the beetroot puree and mix it to combine. Sift together flour and cocoa powder in a large bowl. Fold in the flour mixture into the egg mixture. Finally fold in the chocolate chips and chopped walnuts. Grease and line a 9 inch square cake tin. Pour the mixture into the prepared tin and bake it in the preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean. Take it out from the oven, leave it cool down in the tray and cut into squares. Once cooled completely, store it in a air tight container.

Qubuli Uzbaki ( Afghani Style Mutton Pulav )

2011-11-02T11:38:00.000-07:00

It's time for Blog Hop Wednesdays again. Actually I'm lagging behind now, since I missed last blog hop, this week I have decided to complete my pending work and then continue with current work.
Last time I was paired with Shireen of Ruchik Randhap, after going through her lovely blog , my eyes got struck to her tempting non veg recipes. I'm just posting one recipe for this blog hop, but I have bookmarked a lot from her blog. Do visit her blog to check all her yummy recipes.

Recipe Source: Ruchik Randhap
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves 4

Ingredients:
Basmathi Rice- 2 cups
Mutton - 2 cups
Ginger garlic paste- 2 tsp
Garam masala- 1 1/2 tsp
Carrots- 2 medium sized ( julienne cut )
Onion- 1 medium sized ( sliced )
Raisins- 20 g
Almonds- 20 g
Pistas- 20 g
Mutton Stock- 3 cups
Coriander and mint leaves- 2 tbsp ( chopped )
Pinch of saffron soaked in warm milk
Salt to taste
Oil for frying and cooking

Method:
Wash the mutton well. Add oil to the pan, then add the sliced onions and ginger garlic paste and fry until lightly golden in colour. Now add the washed mutton pieces and stir well. Cover the pan and cook it for 5 to 10 minutes until the water oozes out from the mutton. Now add the garam masala, coriander leaves, mint leaves and salt. Cover the pan and pressure cook upto 3 to 4 whistles or until the mutton looks tender.
Now take another pan, fry the carrots and nuts separately in little oil and keep it aside.
Soak the rice in water with little salt for about ten 10 minutes. Now take a heavy bottomed pan, layer it with half of the mutton pieces, now top it with rice, continue layering with carrots and nuts. Repeat this layers alternatively until everything is done. Pour the saffron milk, stock and 1 cup of water. Add enough salt to taste. Cover the lid and cook it in medium to low heat until the rice looks well cooked and fluffy.
Serve it warm with raita and gravy.

This post is linked with Royal Feast- Biryani and Blog Hop Wednesdays.

Povitica- Daring Baker's Challenge for October 2011

2011-10-28T05:56:00.000-07:00

Hi All, I'm back after a very long time, I can imagine what's going on when you are reading this, where did you disappear suddenly.. Well, I have some reasonable reasons for not being blogging in the past few weeks, something which is more important than blogging.
Anyways I'm back with Daring Baker's Challenge. I would have skipped this month if I had an opportunity, but I have missed quite lots of challenges in this year, so was determined to complete this one.

This time we were challenged by Jenni of The Gingered Whisk to make Povitica. Povitica which is pronounced as po-va - teet - sa, is a traditional Eastern European Bread which is served during holidays. It's also known as Nutroll, Kalachi etc.. As I said Nutroll, just as the name suggests, this soft layered bread is filled with layers of sweet and delicious nut filling. The actual recipe suggests walnuts, you can use your creativity to play with different filling which is sweet or savoury.

Ingredients:
For the dough:
All purpose flour- 300 g
Egg- 1/2 beaten
Dried Yeast- 1 1/2 tsp
Oil- 1/2 tbsp
Warm milk- 120 ml
Salt- 1 tsp
Sugar- 1 tbsp

For the filling:
Walnuts - 100 g
Butter- 1 tbsp
Milk- 3 tbsp
Vanilla essence- 1 tsp
Cocoa powder- 2 tsp
Egg- 1/2 beaten
Cinnamon powder- 1/4 tsp
Sugar- 1 tbsp

For the topping:
Chocolate- 100 g
Walnuts - 5 to 6 chopped finely

Method:
Prepare the dough:
Sift the flour and salt in a large bowl and mix it well, add the sugar and yeast, mix it together. Make a well in the center, add the oil, beaten egg and warm milk. Beat it together with a electric beater fitted with a dough hook, until the dough comes together. Knead the dough in a floured surface for about 5 minutes. Place the dough in a clean and oiled bowl, cover with a cling film and let it sit in a warm place until it doubles in size.

Prepare the filling:
Powder the walnuts in a blender. Mix together the powdered nuts, sugar, cocoa, cinnamon and vanilla in a bowl. Heat the milk and butter together, until the butter gets melted completely. Pour the hot liquid into the nut mixture and mix it together. Quickly beat the beaten egg into the mixture and allow it to sit in room temperature, until it reaches spreadable consistency.

Start preparing the loaf:
Take the risen dough, knock the air back. Dust your work surface with flour and roll the dough as thin as possible. Spread the dough with the nut mixture and start rolling the dough like a Swiss roll. Grease a 2 lb loaf tin and place the roll inside the tin. Cover and loosely with a foil and let it sit for 30 minutes.
Preheat the oven to 200 degree Celsius and bake the loaf in preheated oven for 15 minutes, reduce the temperature to 170 degree Celsius and bake it for further 30 to 40 minutes, until the top of the loaf look brown in colour. Take it out from the oven and allow it to cool in the wire rack.
Once the bread is cooled down, pour the melted chocolate on top of the bread and sprinkle the chopped nuts on top. This bread would be great as a dessert or even with a hot cup of coffee.

Vazhaipoo Usili for Blog Hop Wednesday

2011-10-12T11:49:00.000-07:00

Phew! It's time for blog hopping again, I just can't believe how time flies. I know almost everybody says this, how quick the time goes, even little kids at the age of 2 and 3 are saying, Oh! I'm busy, don't disturb me. Whatever I talk to them, come back to me at some point . Feel like so much to be done in very little time.

Anyways this week for blog hopping, I hopped over to Schmetterling Words. I love her recipes and I was lucky to taste her food when we were in Germany. This is a recipe which I have been waiting for a long time to try it from her blog.

Just a short explanation about this recipe, Vazhaipoo is nothing but Banana flower. Vazhaipoo Usili is made with banana flower and ground lentils with a blend of spices. This can be served along with rice, rasam or dhal. I found this recipe very delicious just like soft and crumbled lentil vadas. Hope you enjoy making this recipe at home.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves : 2 to 3

Ingredients:
Vazhaipoo/ Banana Flower- 1
Toor dhal- 1/2 cup
Dried red chillies- 4
Fennel seeds- 2 tsp
Mustard seeds- 1 tsp
Curry leaves- 5 to 10 leaves
Turmeric powder- 1/4 tsp
Onion- 1 medium sized ( finely chopped )
Oil- 1/2 tbsp
Salt- To taste

Method:
Soak the toor dhal in water for 1 hour. Then grind it into a coarse paste along with two red chillies and 1 tsp of fennel seeds.
Start preparing the banana flower, peel the banana flower completely until you get a white part which is found inside. Chop the top part like a stem. Now chop the top part which contains small florets. Chop finely the remaining white part, and immerse it in a thin buttermilk to avoid discolouration.
Mix the chopped vazhaipoo , salt and ground toor dhal. Steam the mixture in a steamer or idli plates for 10 minutes.
Heat oil in a pan, add mustard seeds, dried red chillies, fennel and curry leaves. Add the chopped onions and saute until it looks soft. Add turmeric powder and mix it well. Finally add the steamed mixture and keep stirring continously without sticking at the bottom. Keep stirring for about 10 minutes until the mixture looks well cooked and dry.
Serve it warm along with steamed rice, rasam or dhal.

This recipe is linked with Blog Hop Wednesday, also sending it to Kerala Kitchen Event and ABC series: Bfor Banana

Any One Can Cook: Series36

2011-10-10T04:52:00.000-07:00

Hello Foodies,

Hope you all had a great weekend. We had some excellent entries last week, my big thanks to all dear food bloggers who managed to link your entries for the event. Here are the three selected recipes from last week series
Chocolate Ladoo by Dee's Kitchen

Chatpate Makhane by Indulge- ashscorner

Cupcakes - My way by Crumpled Chillies

If you are a new reader to this blog, to read the details about the event click here. If you would like to get featured in this event, all you need to do is just link your recipes which are easy to make. If you find any trouble in linking your recipes, just mail me your recipe link to ayeesha.riaz@googlemail.com