Yummilicious

It's been more than 3 months...I haven't posted any new recipes on my blog

2012-01-19T20:40:00.027+03:00

Have been extremely busy @ work so no time for blogging. Miss cooking and blogging, but stole some time in between the busy schedule to make few Christmas sweets (I made Milk Cream, Jujupes, Besan Laddoos, Baath Cake, Black & White mini Meringues & my signature goan multi layered layered Bebic. Adrian made Christmas Cake, Rum Balls, Baileys & White chocolate fudge. Sabu made the Chocolate Brownies) so we all 3 equally contributed in making the sweets.

It's been Party time since 24th Dec, 2011 & still on the roll. Dec/Jan is the time of the year filled with birthdays, Wedding's, Anniversaries never ending Season full of fun & love. This is the best time of the year. Tired of eating & drinking. This is it I have to get back to my Chemical diet to shed all those pounds piled up gorging on those lovely sweet meats & food galore.

24th Dec. night Party @ home..had a short & sweet time as we all had work the next day... Alll early to bed...

25th Dec. Noon Party @ Rani & Vally's House. Had a rocking time with Cointreau. I was seriously rocking. ;-) Thank you Rani & Vally for all the troubles you take to make us Happy. Rani your Signature Strawberry cheesecake rocks. Cheers ..... BAILEYS..

30th Dec Noon Party @ Raj & Freeda's House. Had a Ball. That was a ball of a time rolling the lemon in our mouth and wishing Michu happy birthday.

Freeda wanted me to decorate Michu's (my godchild)birthday cake. Since I didn't have much time Freeda baked the red velvet cake & cupcakes & I just had to frost it. Decorated it with two tone red & white roses with cream cheese frosting. Roses look awesome isn't it????

Thank you Freeda & Raj for the nice party, Not forgetting the Signature Biryani & Vermicelli Kheer) Oh I forgot the Boondi Laddoos they are mind blowing... Do you have some more... If not make some and send it for me.. Was I saying I'm going back on Diet... Yes Yes I'm going on diet.. Thanks Freeda.. I will let you rest until Christmas for my quota. :-)

It was our 16th Wedding Anniversary on 30th December but since we were invited for Michu's Birthday we didn't celebrate. Thank God for that or else one more party to our list & we would surely explode...

1st January Midnight Party : It's time for some new resolutions... I made a resolution to loose around 10 Kgs more but resolutions are for breaking instead of loosing I gained 5 kgs. But I have got to do it.. So its gonna be 15 kgs of fat shedding. What a difficult task. :( Chemical Diet here I come.

All set to go to Church for Newyear's Mass.

We had a pound party... As Usual loads of delicacies & desserts but not a very happening party as all were gloomy, tired & fedup of eating & drinking. I could see it in everyone's eyes begging for some rest to their bellies. Thank you Rani & Vally once again. We had fun... Parties are just an excuse to be together...

Sorry no pics... Can you believe we didn't click a single pic.

Still not Finished.... This day of the year is a big DAY for me. 6th Jan my birthday.. Adrian (My darling) makes all the preparations way in advance (from marinating to baking) I am just the Sous Chef not allowed to cook & the Master Chef does it all. Adrian also baked a special Opera Cake which was Yummilicous... finger licking delicious.

Made Chinese food (Mangolian Lamb, Schezuan Chicken, Mixed fried rice, Beef Roast with rosemary & wine vinegar, Batata Harara - kick on starter, Meat ball Manchurian plus the signature desert Chocolate Mousse. Thank you everyone for your kind wishes and for coming and making my DAY. Special thank you to Adrian & Sabu. MUAAAAAAH. Loved my birthday gifts....

Resolution seriously gone for a TOSS I must say :( still piling up....

In between lunches,parties & Bbq's happening at work ... OMG !!!!! I need to stop it... but howwwww???? BIG QUESTION MARK?

17th January - Freeda's Birthday & 10th Wedding Anniversary. Raj planned to give her a surprise as she was gonna be away from town on 17th.. We all jammed up at her place but instead she getting the surprise, we were surprised to see she had set up the bar & sitting inside to welcome us for her Surprise party. We had a nice time. The Cheescake from Mr. Baker was yummy... Thank You Freeda for the doggy bag.

22nd January - Vally & Rani's Anniversary...It's a week day but we wanted to give them a surprise too. Freeda out of town so Raj & Adrian decided for a surprise. We just barged in with some food & cake. Great evening but since freeda & kids were not there we have to go for lunch (Post anniversary celebrations) Just another excuse to spend time with loved ones.

Now the last 2 parties yet to come 27th Jan - Vanessa's Birthday & Raj's Birthday 1st Feb.. That's the end of our Partiesssss hopefully.

Updates to follow.

Thank You & Cheers to All for taking the time to pass by and read the happening events..

Lajeej Palak Macchi (Delicious Fish Spinach Gravy)

2011-10-09T17:28:00.007+03:00

500 gms Fish Fillet (clean & cut into medium pcs)

3 bunches of Palak (spinach) pick, clean and chopped finely

3 big onions (chopped finely)
1 pkt KDD tomato Paste
3 inch pc of ginger (chopped finely)
8-9plump garlic cloves (chopped finely)
4 green Chillies
4 tbsp Oil
1 tbsp Cumin seeds
1 tbsp Kasuri methi (dried fenugreek leaves)
3 tsp Mehran Kadai Mutton Masala
1 tsp Turmeric Powder
Salt to taste
2 cups of water
1 tsp white vinegar

Heat oil in a pot, Add cumin seeds and let it splutter.

Add the onions, brown them well.

Add Chopped ginger & garlic. Fry well.

Add tomato paste, fry.

Add kadai masala, turmeric, green chillies, salt fry for another minute.

Add chopped palak (spinach) & water. Close the lid & leave it on slow flame for 15-20 minutes untill spinach is nicely cooked and saucy. (If you want more gravy add another 1/2 cup of water.)

Now sprinkle crushed kasuri methi. Add Vinegar & adjust salt if required.

Add the pcs of fish, mix and leave it to cook on slow flame for another 2-3 minutes.

Serve it with hot piping boiled rice or enjoy it with chapattis.

Prawns Biryani

2011-10-05T14:57:00.007+03:00

Biryani - Adrian's all time favorite. He can eat Biryani 7 days a week but it's only that I don't make it. Heee heee heeeeeee.

If I ask Adrian what should I cook today and with a big smile there will be a quick demand for "BIRYANI". If I have a fight with Adrian and wanna patch up all I have to do is make some Biryani and all the anger is fumed away with the pleasant Biryani aroma..

Sabrina (sabu) my daughter is another foodie who loves rice and cannot live with out it. She is banned from eating rice. It's been more than a month I haven't made rice and she is like literally dying to eat rice. I'm gonna surprise her today with this yummy Prawns Biryani.

Check out my hoggers expresions :) she is a darling monster of mine. Love u Sabu.

Ingredients :

750 gms Prawns (shelled & deveined)

750 gms of Basmati rice (wash & let it soak for 1 hour)
whole garam Masala (1/2 tsp black pepper, 1 tsp cumin seeds, 2 " cinnamon sticks, 7-8 cloves, 2 black cardamom, 3-4 green cardamom)

3 medium Onions (thinly sliced)
4 big tomatoes (roughly chopped)
5 green chillies
1 cup full fat yoghurt (170 gms)
2 tbsp ginger garlic paste
1/4 cup oil
1 1/2 tsp cumin powder
2 tsp coriander powder
1 tsp red chilly powder
3/4 tsp turmeric powder
2 tsp garam masala powder
2 tsp kewra essence
1 big lemon juice
1/4 cup milk
few drops of yellow food colour
few sprigs of chopped mint & coriander leaves
Salt to taste.

Wash the rice 4-5 times and remove all the starch. Keep it aside to soak for 1 hour.

Grind the tomatoes, green chillies & yoghurt to a smooth paste in a blender and leave it aside.

In a big casserole take 1/2 cup oil, heat the oil... Add the sliced onions and let it brown.

Now add the ground puree, ginger garlic paste, red chilli powder, coriander powder, cumin powder & turmeric powder.

Fry the above puree & spices till it starts leaving oil.

Add 1 cup of water, add salt to taste.

Add the prawns, mix and let it cook on slow flame for 2-3 minutes. Don't over cook the prawns. Put off the flame and leave it aside.

In another big vessel take water and let it boil. Add the whole garam masala.

Just few minutes before the water starts boiling add the soaked rice, add 3 tbsp salt. Stir.

As soon as the water starts boiling. Remove 7-8 big serving spoons of rice, strain. Now layer that rice over the prawns gravy. sprinkle some chopped coriander, chopped mint, 1/4 tsp garam masala powder.

Let the remaining rice cook a little longer for another 2 minutes. Strain & put it over the one boil cooked rice. Sprinkle chopped coriander & mint leaves, 1/2 tsp garam masala powder.

In a bowl take milk, add kewra essence & few drops of yellow colour., Sprinkle it over the top rice layer.

Add 4-5 tsp of ghee or oil over the rice.

Seal the handi with an alluminium foil.

Take an old frying pan or tava heat it. Now keep your handi over the tava and let the biryani cook in its own steam (dum) for 25 minutes on very slow flame.

ENJOY THE YUMMY PRAWNS BIRYANI WITH YOUR OWN CHOICE OF RAITA

Cinnarolls

2011-08-23T16:49:00.010+03:00

Cinnamon Rolls have been on my mind from a very long time but Adrian is not very fond of cinnamon thus I avoided making it.

Whenever I pass by Cinnabon, I keep drooling over the frosted cinnarolls. The aroma is so very enticing that it makes me feel hungry.

So finally today I decided to make it. I reduced the cinnamon but I don't suggest you to do so. I was quiet happy with the outcome, they were super soft, perfectly sweet. I didn't frost them either as I didn't want it too sweet.

I'm glad Adrian and Sabu liked it and both of them ate two each.

Final verdict they were superb. Sabu gave thumbs up. :)

INGREDIENTS :

1 1/3 cup KDD Milk (full cream)
1/3 cup vegetable oil
1/3 cup sugar
1 1/2 tsp dry yeast
2 2/3 cups plain flour + 1/3 cup
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
100g unsalted melted butter
3/4 cup brown sugar
3 tsp Cinnamon powder
1/4 cup Sultanas (optional)
1/4 cup walnuts chopped roughly (optional)

Mix the milk, vegetable oil and sugar in a pan.

Heat the milk just before the boiling point, turn off heat and leave to cool for about 30 mins.

When the milk mixture is lukewarm, add the yeast. Leave it to froth for 3-4 minutes.

Add 2 2/3 cups of flour, mix well. Cover and let it rise for one hour.

Now to the above risen dough mixture add 1/3 cup of flour, baking powder, baking soda and salt. Stir the mixture nicely and you will have a very sticky dough.

Leave it for another 30 minutes to rise. Punch the dough.

Sprinkle the rolling board or the surface with flour. Roll the dough thinly into a long rectangle shape.

Now drizzle the melted butter over the rolled dough.

Mix cinnamon & sugar so it can be easily sprinkled on the rolled dough.

Sprinkle the cinnamon & sugar.

Then sprinkle the cinnamon powder, sultanas & walnuts.

Now start rolling the dough slowly making sure both end are equally rolled . Roll it tightly. Finally pinch the ends to seal it.

Cut the roll to 2 inch thick and lay them in a greased baking tray leaving space in between for the rolls to rise.

Let the rolls rise for 30 mins.

Bake at a 180℃ in a pre-heated oven until light golden brown, for 25 minutes.

Enjoy it with hot cup of coffee or simply eat them plain.

Patoli

2011-08-19T14:09:00.006+03:00

Patoli is another Manglorean/Goan delicacy. They are specially made on 15th August to celebrate the Feast of our Lady of Assumption.

These are steamed sweet pancakes made in turmeric leaves stuffed with coconut & jaggery. It is the turmeric leaves that adds a special flavour to them.

My friend Rani brought me few turmeric leaves fom Mangalore. It is also available in Indian grocery stores. You can also try with banana leaves. And If you don't find the leaves you can try it with foil. I tried making one with foil and it tasted yummy just the turmeric leaves aroma was missing.

Ingredients

10 med size Turmeric Leaves
3 cups of boiled rice (wash & soak in ample water overnight)
1 1/2 tsp salt
3 cups of scraped fresh coconut
1 1/2 cup of goa jaggery (grated)
12-15 cardamoms (powdered)

Grind the soaked rice with salt to a smooth thick paste like thick dough. If your batter becomes thin add little rice flour and knead it to a dough.

For the stuffing :

Mix the jaggery & coconut in a big bowl, add the cardamom powder.

Put the bowl in the microwave for 1-2 minutes so you can have a little mushy stuffing. Keep it aside.

Wash & pat dry the turmeric leaves. If the leaves are too big you can cut them into half.

Take a med ball of rice dough in your wet palms and roll the ball into a thick rope.

Place the dough rope in the margin of the leaf and start spreading the dough (left & right) side ways as thin as possible to cover the whole leaf. Repeat it on all the leaves until all the dough is used up.

Now in the center add 2 teaspoonful of the stuffing.

Fold the leaves sideways.

Place the ready Patolis in a steamer with ample water and steam it for 20-25 minutes.

If you dont have a steamer you can steam them in a cooker with little water, place another container over the water and place the patolis in the container. Close the lid, do not put the whistle. Steam for 20-25 minutes.

Voila Patolis are ready to be served warm or cold.

Padwal (snakegourd) stuffed with Mince

2011-08-16T18:12:00.005+03:00

This is another favorite of mine & Smita's which Mai use to make for us. Hope you all will enjoy it too.

For Vegetarians : Stuffing can be made of Cheese & potatoes, Rajma & soya granules chili, or Paneer burji.

INGREDIENTS :

4 long tender Padwal (snake gourd)

500 gms Mince (chicken or mutton or beef) Wash & drain the water.
2 big onions chopped finely
2 medium tomatoes chopped finely
3 green chilies chopped finely
2 tbsp ginger chopped finely
2 tbsp garlic chopped finely
1/2 tsp turmeric powder
1/4 tsp pepper powder
1/4 tsp cumin powder
1 tsp salt
3 tbps + 1 tbsp oil

Scrape the skin of the padwal with knife, wash and pat dry.

Cut into 3inch cylinders, scoop out the seeds & pith, Sprinkle 1/4 tsp salt on it, toss well so the salt coats it well. Keep it aside.

For the stuffing :

In a small frying heat 3 tbsp oil, add chopped onions brown.

Add tomatoes brown it well, add the ginger, garlic, chilies fry it well.

Add the turmeric, cumin powder.

Add the mince, salt stir & let it cook on slow flame for 10 minutes.

Once cooked cool the mince.

Now stuff the padwal with mince and leave it aside.

Take a big frying pan, heat 1 tbsp oil.

Lay all the stuffed Padwals in it. Cover the frying pan with a lid.

Let it cook on slow fire for 30 minutes turning the sides every 10 minutes.

Once cooked you can brown the sides lightly.

Serve hot with Chapattis & Salad.

Chickpeas Burger

2011-07-31T18:23:00.006+03:00

Ingredients :
3 cups boiled chickpeas (or canned)
1 small onion finely chopped
2 tbsp lemon juice
1/4 tsp cumin powder
1 tsp salt
1/4 tsp red chilli powder
1 tsp dijon mustard
2 tbsp mayonaise
2 tbsp coriander leaves finely chopped
4 plump garlic cloves finely chopped
1 green chilly finely chopped
4 tbsp bread crumbs

Preparation Method :

In a bowl mash the boiled chickpeas.

Add all the finely chopped onion, chilli, garlic, coriander leaves, lemon juice, cumin powder, dijon & mayonaise & 4 tbsp bread crumbs. Mix it well.

Divide the mixture equally into 6-7 parts and shape them into a patty.

In another plate take some bread crumbs and coat the patty with it.

In another pan heat 2-3 tbsp oil and shallow fry the burgers till golden brown and keep it aside.

For Sauce :

1/4 cup of chickpeas
1 garlic clove
1/4 tsp salt
2 tsp lemon juice
2 tbsp tahina paste (ready made sesame paste brought from the store)
1/4 cup water

Put all the in a food processor and grind to a thick paste. (add more if u need the sauce little thin).

Adjust the salt & lemon juice as per taste.

Keep it aside.

To Assemble the burger.

6-7 burger bread ( I used Khabous)
1 thinly sliced cucumber
1 thinly sliced tomato

Take one khabous, slightly toast it in a pan on both sides. Halve and open it.

Spread the sauce inside the khabous.

Arrange with cucumber slices, tomato slices, then lay the fried chickpea burger inside the khabous.

Enjoy the yummy burger.

Orange Pound Cake

2011-07-31T16:35:00.007+03:00

I Love pound cakes and Orange pound cake was always on my mind, love the citrusy orange smell.

Ingredients :

225 gms unsalted butter - room temperature
2 1/2 cups granulated sugar - divided
5 large eggs, - room temperature
1/4 cup grated orange zest
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup freshly squeezed orange juice - divided
3/4 cup buttermilk - room temperature
1 tsp vanilla

1 Preheat oven to 180°C.
2 Grease with butter 2 loaf pans. (I used a big round pan)
3 Cream butter and 2 cups of sugar in a bowl.

4 Mix in eggs, one at a time.. add zest.

5 In another bowl take Flour, baking powder, baking soda and salt together.

6 In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.

7 Add flour and buttermilk mixture alternately to the batter, mix well.

8 Divide into 2 pans.

9 Bake for 45 minutes or until toothpick inserted in the center comes out clean.(It took a little longer (another 15 minutes more to bake as I put it in one big cake pan.

10 Cool for 10 minutes.

11 Make syrup while cake is baking.

12 Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.

13 Cooks these two together over low heat till the sugar is dissolved.

14 Spoon over the cake and then allow them to cool completely.

Enjoy yummy & delicious moist cake.

Leche Flan

2011-07-28T13:59:00.004+03:00

Ingredients:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract

For the caramel:
1 cup sugar
3/4 cup water

In a saucepan, mix the sugar & water.

Bring to a boil for a few minutes until the sugar caramelizes to light golden brown.

Pour the caramelized sugar into aluminum mold or square, round pyrex bowl. Pour the caramel in the mold.

Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

Gently pour the mixture on top of the caramel in the aluminum mold or glass pyrex.

Pour the mixture into the mold.

Steam for about 20 minutes or bake for 45 minutes in a preheated oven @ 180 deg. C.

Before baking the Leche Flan, place the mold on a larger baking pan half filled with very hot water (Baine Marie).

Cool then refrigerate.

Once cool place a plate on top of the mold and quickly turn upside down.

To check if the flan is cooked insert a toothpick in the center -if it comes out clean, it is cooked.

Spinach Chickpea Pulao

2011-07-26T13:12:00.004+03:00

1 bunch Spinach - pick, wash & chop finely or 1/2 pkt frozen spinach (I used frozen)
1 cup canned chickpeas (or soak overnight and boil the chickpeas)

2 cups of rice
1 big tomato finely chopped
1 big onion thinly sliced

2 green chilies
2 tsp ginger garlic paste
2 veg. Maggie cubes
1/2 tsp turmeric powder
3/4 tsp red chili powder
1/2 tsp garam masala powder
1/4 tsp shahi jeera (optional) you can also use whole cumin
4 cups of water
4 tbsp Oil

Wash the rice in clean water 3-4 times till all starch is removed.

Leave it in luke warm water for 30 minutes.

In a big pot take oil, upon heating add the cumin, then add the sliced onions brown it.

Now add tomatoes, brown it. Add ginger garlic paste, fry for another 2-3 minutes.

Add turmeric, red chilly powder, garam masala powder & the cubes. Stir well.

Add rice, palak & chickpeas & whole green chillies.

Add water, stir. After one boil stir again, check the salt, add if required more.

Lower the flame. Close the lid and let it simmer for 15 minutes till the rice is tender & fluffy.

Serve hot with papad, pickle & buttermilk.

Apple Muffins

2011-07-24T18:55:00.008+03:00

Krysh, My nephew enjoying the muffins.

I asked Krysh how were the muffins and he makes this action....and wobbled 3 muffins down.

INGREDIENTS :
1 1/2 cup flour
1 cup sugar
1 egg
1/2 cup oil
1/2 tbsp vanilla essence
1/2 tsp cinnamon powder
1/4 cup walnuts roughly chopped (optional)
1/2 tsp salt
1/2 tsp baking powder
few raisins (optional)
1 Apple (Skin, core, cut & puree the apples) - 1/2 cup puree

In a bowl cream the sugar, oil, egg & vanilla essence.

In another bowl take flour, add salt, baking soda, cinnamon powder, walnuts & raisins. Mix well.

Fold the dry mixture into the wet mixture.

Pour 4 tsp each into greased muffins tray. Makes 12 muffins.

Bake it in a preheated oven @ 180 deg. C for 20-25 minutes until the tooth pick comes out clean.

Remove from the oven and leave it out for 10 minutes on a wire rack.

Dust it with powdered sugar.

ENJOY with a cup of hot Coffee or Tea.

Dinner Rolls, flavoured with fresh garlic & cilantro

2011-07-21T11:43:00.005+03:00

Love the aroma of the freshly home baked breads. Garlic dinner rolls are one of my fav. as the garlic aroma is filled all over. I love these rolls which are amazingly soft and I can simply eat them with plain salted butter. The cilantro enhances the colour of the rolls making it look more Yummy.

3 cups all purpose flour
1 1/2 tsp Instant yeast
1 ¼ tsp salt
1 tbsp Sugar
¼ cup Milk
1 cup luke warm water
10 cloves plump garlic finely chopped
1 tbsp Olive Oil
4 tbsp butter
1 tbsp cilantro finely chopped

Method :

Take ¼ cup milk put in the microwave for 30 sec. Add sugar & yeast and leave it to rise. Mixture will be frothy.

In another bowl take flour, add salt, add the yeast mixture, warm water and knead well to soft dough for 10 minutes.

Add 2 tbsp butter and knead for another 5 minutes.

Leave it in a bowl greased with olive oil, cover it with a cling film and leave it for 1 hour in a warm place to rise.

Dough will double in size.

Once the dough is doubled punch it down.

Add 5 cloves of chopped garlic and knead the dough once again for 1 minute,

Divide the dough equally into 15 balls and make different shapes of dinner rolls. I doubled the quantity and made 30 dinner rolls 6 each with diff. shapes.

Snail Shape: Roll each ball into 6-7 inch rope. Coil each rope from centre till the end to make snail shape.

Clover Leaf Shape : Divide each balls into 3 parts, make small round ball and attach together to form a clover leaf.

Knots : Roll each ball into 4-5 inch rope. Twist it into a knot to make knot shape dinner roll.

Mini Buns : Simply roll into round shaped balls.

S-Shape : Roll each ball into 6-7 inch rope . Twist from the left end till the centre. Also twist from the right end upward direction till centre to make “S” shaped dinner rolls.

Put the shaped dinner rolls in a greased baking tray leaving at least 1” space between each roll.

Leave it to rise again for another 45 minutes.

Melt butter in the microwave , add 5 cloves chopped garlic and cilantro. (if you don’t want any herbs or garlic simply brush with melted salted butter.

Brush this butter on the risen rolls.

Bake in a preheated oven @ 180 deg. C for 18 minutes until golden on top.

Serve with baked chicken or simply serve it with soup & salad.

Chocolate Bread Pudding

2011-07-17T12:44:00.005+03:00

8 large eggs
700 ml milk (full cream)
6 buns
Raisins (handful)
50 gms butter
2 cups sugar
Vanilla 2 tbsp
300 gms Chocolate (roughly chopped)- I use Seedawi dark chocolate.

In a bowl add roughly chopped buns, add milk, eggs, sugar & raisins.

Soak it for 3-4 hours.

Pour the mixture in a pyrex, add cold chopped butter, then dunk in the roughly chopped chocolate.

Bake it in a bain marie for 1 hour on 200 deg. c ( pour water in a big tray) in that tray keep the Pyrex with the mixture.

Now remove it from the bain marie and leave it in the oven to bake for another 10 minutes till the pudd rises.

Gooeeey, yummy rich pudding is ready to be served warm.

Moist Coconut Cake

2011-07-15T08:44:00.003+03:00

3/4 cup flour
55 gms unsalted butter
1 cup sugar
1 tsp baking powder
2 eggs
1 tsp vanilla essence
1 cup fresh grated Coconut

In a bowl take flour, add baking powder, keep it aside.

Cream the butter & sugar for 3-4 minutes.

Add eggs, add vanilla essence and whisk for another minute.

Add flour mix it slowly.

Add the fresh grated coconut, mix and pour the batter in a greased 5" x 3" pan.

Bake it for 45 minutes in a preheated oven @ 180 deg. C.

Moist yummy coconut cake with some hot coffee.

I made a big one with double quantity in a 6" x 6" pan.

Dry Prawns Chutney

2011-07-07T21:17:00.007+03:00

Ingredients :

3/4 cup dry Prawns
1/2 cup of dessicated or fresh coconut
2 dry red chillies
2 green chillies
1 " pc of ginger
3 flakes of garlic
1 lemon size ball of tamarind
2 big onions chopped finely
2 tbsp oil
1/4 tsp salt

Dry roast the prawns on slow flame in a frying pan till nice aroma emits, pound it coarsely. Keep it aside.

In a dry grinder grind the dry chillies, green chillies, garlic & tamarind to a nice coarse mixture.

Take 2 tbsp oil in a pan, heat the oil, add chopped onions and brown them.

Add the coconut and let it brown. Now add the coarse ground spice mixture.

Add the pounded roasted shrimps. Add salt to taste. Mix well.

Serve with plain rice & dal or tomato saar or simply with Congee. I don't like Congeee. When I was little I would always fight with mum or Mai and sleep hungry. Adrian , Sabu and me we all 3 don't like it so i'm glad I don't have to make Congee ever.

Amshey Godshey Moghem Curry (Sweet & Sour Yellow Cucumber Curry)

2011-07-07T10:58:00.010+03:00

INGREDIENTS

1 kg Moghem (Yellow Cucumber)

3 tbsp sugar
1 1/2 tsp salt
6 big flakes of garlic finely chopped
5 tbsp oil

Masala for grinding

3 flakes of garlic
4 Kashmiri chillies
1/4 tsp black peppercorns
1/4 tsp turmeric powder
1 tsp cumin seeds
1 big onion chopped
1 big lemon sized tamarind

Grind the above ingredients in a grinder to a smooth paste with 2 cups of water.

Wash the grinder with another 2 cups of water and keep it aside.

Wash the Moghem, cut and remove the seeds.

Cut them into 2 inch squares and put 3-4 gashes as shown below.

In a deep pot add the ground masala water, with 1/2 tsp salt, 1 small sliced onion and the cut moghem peices. Boil it for 10 minutes on medium flame.

Now add the ground masala and let the moghem cook for another 10 minutes.

Add sugar, salt (adjust salt & sugar as per your taste)

Once the moghem is tender put off the flame.

In a small frying pan take 5 tbsp oil, heat it. Add the 6 big flakes of garlic finely chopped and fry it till golden brown.

Temper the curry with garlic infused oil.

Serve with plain rice and fried fish. I didn't have any fish so I made dry prawns chutney to go with it.

Recipe for chutney follows..

Enjoy. Do try and let me know if you enjoyed this yummy sweet & sour curry.

Soft Pizzas

2011-07-05T17:31:00.011+03:00

Sabu loves Pizza and she made one last time which had thin & crisp pizza crust. It was yummy and Adrian loved it too, but I prefer the soft pizza base. I love the Pizzas my friend Rani makes which are extremely soft and delicious, so I borrowed the recipe from her. Thank you Rani.

We made 3 pizzas with 2 different toppings :

Cheese & Pepperoni Pizza

Mushroom, Onion, Pepperoni & Oilve Pizza

Ingredients :

3 1/3 cups of All purpose flour
2 tsp yeast
1/2 cup + 3/4 cup of water
2 tsp brown sugar
2 tbsp olive oil (I used veg. oil)
1/2tsp salt
Mozarella cheese grated

In a small bowl take 1/2 cup luke warm water, add yeast & brown sugar.

Leave it aside for 5-10 minutes till the yeast rises up and you get a frothy mixture.

In another big bowl take flour, add salt, add the frothy yeast mixture and knead the dough with 3/4 cup of normal water.

Add oil and knead the dough for 10 minutes. The dough will be extremely soft.

Grease the bowl with some oil, put the dough and Cover it with a cling film and leave the it to rise in a warm dark place for 45 minutes. ( I placed it inside the oven after heating it on 180 deg C for 5 minutes and put off the flame)

After 45 minutes the dough will double in size.

Punch the dough , knead it for a minute and now cut it into 3 equal parts.

Roll it to 1/4 inch thick or just with your fingers press the dough evenly on all sides till you get 1/4 inch thick pizza base.

For Pizza sauce:

4 med. tomatoes
1 small onion
5-6 garlic cloves
1 pkt tomato paste
1 tsp salt
1/2 tsp oregano
1/2 tsp black pepper crushed

Puree the tomatoes, onion & garlic in a blender

Pour this puree in a sauce pan on slow flame till the mixture is cooked for 8-10 minutes.

Now add the tomato paste, add salt, oregano & black pepper powder.

Cook till the sauce is thick. Keep it aside to cool.

Spread the pizza sauce.

Top it with your fav. toppings like sausages, mushroom, onion, capsicum, pepperoni, chicken, pineapple.

Sprinkle grated Mozarella cheese and bake it in the oven for 15 minutes in a preheated oven at a temp. 190 deg. c.

Mai's Special - Pathradey Curry with Mutton (Manglorean Delicacy)

2011-07-05T15:14:00.010+03:00

Just can't stop remembering my loving grandmother (Mary Mai) who use to make these yummy treats for us while we were little. She always planned what she would cook for tomorrows Breakfast, Lunch, Evening snack & Dinner. Her menu would never repeat. She would never get tired and loved cooking for everyone. She always loved to share whatever she cooked specially with the neighbours. She could never eat without giving little for them to taste. Neighbours were very lucky I must say.

I have tried making this Pathradey first time and it has come out so yummy.

I'm dedicating this Yummy Pathradey dish to my darling Mai. I was feeling extremely happy that the steamed pathradeys were looking the same like Mai use to make it. Off course she would steam them in banana leaves and I steamed it in foil (modern technology). I love you MAI and would like to thank you for all the trouble and pains you took to give us the best and take good care of us. I always keep remembering you while I cook and I know for sure you have blessed me and passed on that magical cooking touch. You will always remain in my heart forever.

The aroma is awesome and I just cant wait to hog.

Ingredients :

1 kg Mutton (Wash, boil it with 1 cup of water with 1 tsp salt till tender) (optional)

For the Pathradey :

2 cups boiled rice
2 cups raw rice 1 cup urad dal 15 Colacasia leaves (Arvi leaves)Make sure to wear gloves or your hands will be itchy)

1 tsp turmeric powder 4 red dry chillies small ball of tamarind
2 tsp salt

Soak the rice & dal for 3-4 hours (overnight is better) .

Grind dal , rice, chillies, turmeric powder, tamarind & salt to a nice thick paste.

Wash & pat dry the leaves. Remove the stems and chop the leaves finely.

Mix it with rice paste.

Put little mixture in the foil and steam it for 1 hour in a steamer with water on slow flame.

Repeat and steam till you finish all the mixture.

Now cut it in small square pcs. Keep it aside.

For the Curry :

Masala for grinding :

8 Kashmiri chillies
2 tsp coriander seeds
1/2 tsp black pepper
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp mustard seeds
4 garlic flakes ( Chopped) Big marble size tamarind
4 cloves 1” pc of cinnamon stick 8 tsp desiccated coconut
2 big onion (Sliced)

Roast in a dry pan cumin seeds, coriander seeds, kashmiri chillies, black pepper, cinnamon, cloves on very slow flame ( Do not burn or your curry will become bitter).

Also roast the sliced onions , garlic & dessicated coconut.

Grind the above roasted ingredients along with tamarind to a smooth fine paste with 1 cup of water, add more water if you need.

For Coconut Milk : 1 ½ cup of luke warm water + add 10 tsp coconut milk powder). Mix it well till there are no lumps.

Process to make the Curry :

Take a deep pot add the ground masala, add the masala water around ½ cup), mutton with it stock (if using), add salt to taste.

If the gravy is thick add 1 more cup of water and let it boil for 5 minutes.

Check the salt. The gravy has to be thin so if you need add another 1/2 cup of water.

The pathradey will soak all the curry and it will thicken. So do not worry if the curry is thin.

Now add the steamed pathradey in the gravy and let it simmer on slow fire for another 10 minutes.

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Now add the coconut milk, stir. Put off the flame.

For Tempering :
Take 5 Tbsp of oil in a frying fan, add 1 thinly sliced onion. Brown the onion.

Temper the gravy with this browned onion.

Serve steaming hot yummy Pathradey.

Spinach Dill & Potatoes Vegetable

2011-06-28T21:24:00.007+03:00

2 bunches of Spinach (pick, clean, wash & drain)

1 small bunch dill chopped finely (optional)

8-10 baby potatoes with skin washed & pat dry

2 big tomatoes chopped finely
2 big onions chopped finely
3 green chillies chopped
1 tbsp ginger finely chopped
2 tbsp garlic finely chopped

1/2 tsp turmeric
1/4 tsp red chilly powder
Salt to taste
4-5 tbsp Oil

In a heavy bottom pot heat oil.

Add ginger, garlic & chilly fry till golden brown.

Add onions and fry till it turns light brown.

Add tomatoes fry till all the water is evaporated and oil separates. Keep stirring to avoid burning or stick to the bottom.

Add turmeric, chilly powder.

Add potatoes, spinach & dill.

Add 1/4 tsp salt. Mix well.

Cover the pot with a lid and leave it on slow flame for 20 minutes till the potatoes are cooked and the water is completely evaporated. Check the salt if you need more add as per taste.

Serve it with chappatis, dal & rice.

Mutton Dopiaza

2011-06-28T14:07:00.006+03:00

Do Piaza - Do means two and piaz mean onions in Hindi, and the term describes using double quantity of onions in the cooking process. This curry is Spicy, delicately sweetened with Piaz and the red colour extremely appealing to the eyes. Can't wait to taste it, Yummmy.

Ingredients :

1 Kg Mutton with bones
9 medium onions
8 baby potatoes (optional)
3 tsp red chilli powder (reduce if you don't want it spicy).
1/2 cup yoghurt (whisk & keep it aside)
4-5 tbsp oil
6 plump cloves of garlic chopped
2 tbp ginger chopped
2 red dry chillies
2 bay leaves
2" cinnamon stick
1 1/2 tsp black peppercorns
12 cloves
1/2 tsp turmeric powder
2 big tomatoes finely chopped
1 tbsp butte
3/4 tsp sugar
salt to taste

Wash the mutton and put it in a pressure cooker with 1 tsp salt and half cup of water. Cook the meat untill tender, keep it aside.

Cut 3 onions into halves. Chop 2 onions finely. Extract the juice from the remaining 4 onions by grating them and squeezing the juice. Discard the pulp.

Peel the potatoes, keep it aside.

Mix the chilli powder with 2 tbsp water to a thick paste, keep it aside.

Heat oil in a deep pan and fry the onions till golden brown, remove and keep it aside.

In the same oil, add ginger & garlic.

Once browned lightly add the bayleaves, cinnamon , cardamoms. Then after 2 minutes add the peppercorns, cloves and red chillies and fry for another minute.

Now add the chilli paste & turmeric & stir continously. Add the meat, potatoes, tomatoes, butter, yoghurt & sugar. Cook for 10 minutes stirring ocassionaly so that the spices don't get burnt.

Now add the halved onions, onion juice and salt to taste. Stir it well.

Reduce the flame to minimum. Cover and cook it on slow flame for 30 minutes till the potatoes are tender.

Once the potatoes are cooked. Put off the flame.

Sprinkle the fried onions on top just before serving.

Enjoy with plain rice or naan or rotis.

Stuffed Baby Aubergines (Bharwan Masala Baingan)

2011-06-27T16:47:00.004+03:00

250 gms Baby Aubergines

1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp tumeric powdeer
1/4 tsp red chilli powder
1/4 tsp chaat masala
1 tsp sugar
2 tbsp oil
1/4 tsp salt

Mix together all the dry spices, salt & sugar.

Make cross slits half way on the sides.

Stuff the slits with the spice mixture.

Heat the oil in a non stick pan. Add the stuffed aubergines.

Cover and cook on very low heat for 15 minutes, stirring every 5 minutes.

Enjoy with rotis

Safed Murg Korma (Agra Speciality)

2011-06-27T15:16:00.006+03:00

A rich, aromatic korma which is basically a blend of Moghlai & Nawabi cuisine. Originally this dish is made only with Almonds but I tried making this with cashew & almonds. If you wish make it only with almonds.

Ingredients :

1 kg chicken breast(cut into big pcs)
1 1/2 tsp lightly roasted sesame seeds
150 gms yoghurt (hung and drained for 1 hour)
2 tbsp ghee or butter
50 gms cashew nuts
50 gms blanched almonds
1 bay leaf
4 green cardamoms
350 gms onion chopped finely
3 green chillies chopped
2 tsp chopped garlic
2 tsp chopped ginger
1 whole green chilly
1/2 tsp nutmeg powder
1/2 tsp mace powder
1 clove
salt to taste

Heat the ghee/butter in a deep cooking pot keeping 1 tbsp ghee/butter aside.

Reduce the flame to medium heat. Add the almonds, cashews and bay leaf fry for 4-5 minutes.

Add onions and let it fry for another 7-8 minutes.

Add the chopped green chillies, green cardamom & sesame seeds. Add 200 ml of water and cook for another 10 minutes on slow flame.

Cool the mixture & now puree it in a blender to a smooth paste.

Add the reserved ghee/butter in a deep pan. Heat the ghee, now add garlic, ginger, whole green chilly & clove.

Addd the chicken pieces. The chicken will leave its juices. Cook till all water evaporates. Now add the whisked hung curds. mix it well. Don't worry if the yoghurt will curdle.

Now add the ground spice mixture with the nutmeg & mace powder. Add salt to taste. Stir well and add 300 ml of hot water. Mix, cover and leave it on slow flame for 10 minutes untill the chicken is tender.

Serve it with butter naan or plain pulao or boiled rice.

Pomegranate Jewels in Curaminade

2011-06-16T16:16:00.010+03:00

1 Pomegranate Jewels
2 part of Almarai Lemon juice or lemonade
2 tbsp Mojito (lime & mint) syrup
2 tbsp Blue Curacao syrup
some ice crushed ice

In a glass add Curacoa syrup. to it add the lemonade and mix well.

Add crushed ice and mix well again.

Now add the Mojito, let it settle down. Do not stir.

Add the Pomegranate jewels to it.

Serve chilled.

Sabu chilling out on her first summer mocktail to celebrate the holiday season.

Cheers !!!

Vermicelli Rice

2011-06-14T19:18:00.006+03:00

2 cups Country Basmati Rice
1 cup of vermicelli

2 Veg. Maggi Cubes
5-6 pods of cardamom
4 cups of water
6 tbsp Oil

Wash the rice 5-6 times . Soak it in Luke warm water for 1 hour.

In a big pot pour oil. Once hot add the vermicelli & fry till light brown.

Now add water, cubes , cardamom. Let the water boil.

Now add the rice, stir.

Cover the pot with a foil to seal it. Then put the lid on.

Let the rice cook on extremely slow flame for 15 minutes till it’s nice and fluffy.

Chicken Moulokhia

2011-06-14T16:20:00.003+03:00

2 pkts of Frozen Moulokhia

1.5 Kg Chicken (skin it, wash & strain. Cut into bite size pieces.
2 Medium onions sliced thinly
8 flakes of garlic chopped finely
3 green chillies slit
1/4 tsp black pepper powder
1/4 tsp turmeric
1/2 tsp salt
2 Veg. Maggie cubes
1 small lemon
2 tbsp oil + 4 tbsp oil
3 cups of water

In a bowl take chicken pieces, add 1/2 tsp salt & turmeric. Keep it aside for 15 minutes.

Take a frying pan, add 2 tbsp oil. once hot fry the chicken pieces lightly browned on both sides.

In another pan add 4 tbsp oil, as well as the oil dripping from the fried chicken. once the oil is hot add green chilies, garlic. Fry for a minutes. Now add the sliced onions. Fry the onions till they are translucent for another minute or two. Add
the maggie cubes, add water. Let it boil.

Now add the thawed Moulokhia, add black pepper powder and let it simmer on slow flame for 10 minutes. Add the fried chicken into the gravy and let it simmer for another 5 minutes. Put off the flame.

Serve this yummy chicken with Vermicelli Rice. Recipe for Vermicelli rice follows.