Achu's Recipes

Chocolate and Vanilla - Caramel Cake

2024-02-16T10:10:00.001+00:00

Chocolate and Vanilla - Caramel Cake is made by me as per the request of my daughter for her birthday. As I prepared it for birthday party, the cake was weighing around 2.5Kg. You can half the ingredients and make it as small cake.

Caramel Syrup

Ingredients

Sugar - 1 cup
Butter - 1 tbsp
Hot Water - 1/4 cup

Preparation Method

Add sugar to a wide bottom thick pan and spread evenly.
Keep the flame medium and cook till the sugar start to melt and the color changes to golden brown.
Reduce flame to low, add butter and mix well.
Slowly pour in the hot water, mix well and make sure that there is no sugar crystals; remove from flame and keep aside to cool down.

Chocolate Caramel Cake

Ingredients

All Purpose Flour - 1 and 1/4 cups
Coco Powder - 1/4 cup
Baking powder - 1/2 tsp
Eggs - 3 nos
Sugar - 3/4 cup (powdered)
Unsalted butter (in room temperature) - 100 gm
Salt - A pinch
Vanilla essence - 1/4 tsp
Milk - 1/4 cup
Caramel Syrup - 2 tbsp

Preparation Method

Preheat oven to 350 degree F (180 degree Celsius).
Grease the baking tray with butter and dust with flour.
Sieve together flour, coco powder, baking powder and salt and keep aside.
Beat the eggs using a hand held electric mixer in a large bowl.
Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
Add flour mix little by little to the egg-sugar-butter mix and combine using a spatula.
Add milk, vanilla essence and caramel syrup; mix well.
Pour the batter to the tray; gently tap the tray to remove the air bubbles.
Bake in oven for 35-40 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
Take the cake out from oven, invert to a wire rack and allow it to cool down completely.

Vanilla Caramel Cake

Ingredients

All Purpose Flour - 1 and 1/2 cups
Baking powder - 1/2 tsp
Eggs - 3 nos
Sugar - 3/4 cup (powdered)
Unsalted butter (in room temperature) - 100 gm
Salt - A pinch
Vanilla essence - 1/4 tsp
Milk - 1/4 cup
Caramel Syrup - 2 tbsp

Preparation Method

Preheat oven to 350 degree F (180 degree Celsius).
Grease the baking tray with butter and dust with flour.
Sieve together flour, baking powder and salt and keep aside.
Beat the eggs using a hand held electric mixer in a large bowl.
Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
Add flour little by little to the egg-sugar-butter mix and combine using a spatula.
Add vanilla essence, ilk and caramel sauce; mix well.
Pour the batter to the tray; gently tap the tray to remove the air bubbles.
Bake in oven for 35-40 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
Take the cake out from oven, invert to a wire rack and allow it to cool down completely.

Assembling the Cake

Ingredients

Whipping Cream - 250 ml
Icing Sugar - 4-5 tbsp
Grated Chocolate - 2 cups
Fresh Cream - 1.5 cup
Chocolate / Sugar Sprinkles - as required

Preparation Method

Cut both the cakes into 2 layers each and trim the sides and top.
Wet the cake layers with caramel syrup (if the syrup has become thick, heat that using double boiler method and then bring to room temperature before applying on cake).
Beat the whipping cream by gradually adding the icing sugar till thick peaks are formed.
Spread 1 tsp of whipped cream to a cake board and keep one layer of vanilla cake; spread generous amount of whipped cream and level the top. Place one layer of chocolate cake on top of the cream and repeat the process with remaining layers of cakes.
Cover the top and sides of the cake with whipped cream and smooth the cake (if you are finding it difficult to smoothen the cake place the cake and whipped cream in refrigerator for 10-15mins: and then apply the cream).
After covering the cake with whipped cream, refrigerate the cake for about 5-6 hours.
Add fresh cream to a thick bottom pan and boil it. When fresh cream start to boil, remove from flame and add grated chocolate and mix well till the chocolate melt completely. This is the chocolate ganache. Allow the ganache to cool down for 5 mins:
Take out the cake from refrigerator and place on a wire rack; whisk the chocolate ganache and slowly pour over the cake in circular motion starting from the middle of the cake moving to outside; the ganache will spread over the cake and start to set on the cake. You can slightly tilt the cake to cover the cake with ganache.
Sprinkle the chocolate sprinkle as you desire.
Refrigerate the cake for 6-8 hours, or over night.
Once the cake set properly, remove from the refrigerator and cut into desired shapes.
Indulge the soft, delicious, creamy Chocolate and Vanilla - Caramel Cake.

Egg Fried Rice

2022-08-26T12:47:00.000+01:00

Ingredients

Basmati Rice - 2 cups
Egg - 4 nos:
Onion - 1 medium (thinly sliced)
Carrot - 2 nos: (cut into thin slices)
Beans - 10-12 nos: (cut into thin slices)
Garlic - 1 tbsp (finely chopped)
Pepper Powder - 2 tsp
Soya Sauce - 2-3 tsp
Butter - 3 tbsp
Salt - as required

Preparation Method

Wash and clean the rice; soak the rice in cold water for 20 mins:.
Drain the water and keep the rice in strainer for 10 mins: to remove excess water.
Boil water in a large pan and add salt (the water should taste salty, then only the rice will taste good.
Cook the rise till its 90% done, strain and keep aside.
Crack open the eggs to a bowl, add 1tsp pepper powder and salt; mix well and scramble the eggs and keep aside.
In a wok (or a thick bottom large vessel) heat butter and saute garlic.
Add onion, carrot, beans; saute and cook for 5mins: in high flame.
Keep the flame low, add soya sauce, and 1 tsp pepper powder; mix well.
Add rice; keep the flame high and mix well.
Add scrambled egg and combine.
Check for salt and add if required and mix well.
Remove the wok from flame.
The delicious, easy to make Egg Fried Rice is ready to serve with ketchup / chilli chicken.

Chicken-Cashew Nut Dry Roast

2022-06-23T12:14:00.000+01:00

Ingredients

Chicken - 1 KG (cut into medium pieces)
Cashew Nuts - 100 gms:
Ginger-Garlic Paste - 1 tbsp
Ginger (finely chopped) - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Onion (finely chopped) - 1 cup
Garam Masala - 1 tbsp
Red Chilli Powder - 1 tbsp
Kashmiri Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Oil - 4-5 tbsp
Salt - as required
Curry Leaves - as required

Preparation Method

Soak 50gms cashew nuts in water for 10-15mins: and grind to a smooth paste.
Add cashew nut paste ginger-garlic paste, turmeric powder, 1/2 tbsp each of red chilli powder, kashmiri chilli powder, garam masala and salt to the chicken. Mix well and keep the chicken in refrigerator for at least 1 hour.
Take out the marinated chicken from refrigerator, transfer to a pan and cook till the chicken is 75% done.
Heat oil in a thick-wide bottom pan and saute chopped ginger and garlic in medium flame for 2 mins:
Add onion and saute till onion become translucent.
Add cashew nuts, curry leaves; saute in low flame for 2-3 mins:
Add remaining red chilli powder, kashmiri chilli powder and garam masala saute for 1 mins:
Transfer the cooked chicken to the pan, mix well and adjust the salt.
Keeping the flame in medium, saute everything stirring continuously till all the sides of the chicken pieces become slightly brown in color and the masala become dry.
Transfer the roast to a serving plate.
The hot and delicious Chicken-Cashew Dry Roast is ready to serve with rice / chappathi / porotta / appam.

Rasavada

2022-06-03T12:45:00.000+01:00

Rasavada is an evening snacks popular in the Thiruvananthapuram district of Kerala and part of Tamilnadu. It is combination of vada and rasam.

Preparation of Rasam

Ingredients

Ripe Tomatoes - 4 nos: (finely chopped)
Crushed Pepper - 1-2 tbsp
Garlic - 1 pod (crushed)
Ginger - 1 tbsp (crushed)
Chopped Coriander leaves - 2 tsp
Oil - 3 tsp
Red Chilli - 2 nos:
Curry leaves - 4-5 nos:
Asafoetida - a pinch
Salt - as required

Preparation Method

Heat oil in a pan and splutter mustard seeds, cumin, curry leaves, red chilli.
Once they crackle add crushed garlic and ginger; fry for till nice aroma comes out.
Add tomato, mix well and cook in low flame keeping the lid closed till tomato become mushy.
Add 4 cups of water and boil.
Add salt, 1 tbsp crushed pepper, and asafoetida. Boil for another 5min:. Check for salt and spiciness; add more salt and/or crushed pepper as per your taste.
Add coriander leaves and boil i n low flame for another 5mins: and keep aside.

Preparation of Vada

Ingredients

Parippu (Tur Daal) - 500 gm
Onion - 3 nos: (finely chopped)
Green Chilli - 4-5 nos: (copped)
Curry leaves (chopped) - 1/2 cup
Coriander leaves (chopped) - 1/2 cup
Coconut oil / Sunflower oil - as required
Salt - as required

Preparation Method

Wash and soak the Parippu (Tur Daal) in water for 1hr.
Drain the water and keep the Parippu in a strainer to drain out the excess water.
Take small portions of the Parippu and grind using the chutney jar of the mixer (Do not make paste, just 2-3 pulse is enough).
Transfer the contents to a large bowl and add chopped onion, green chilli, curry leaves, coriander leaves and salt.
Mix all the ingredients.
Take a handful of the mix and make a ball and press the ball lightly.
Deep fry in medium flame till both the sides become brown color.
Take out vada from oil and transfer to a kitchen towel to remove excess oil.

Preparation of Rasavada

Boil the rasam, keep the flame in low and add the prepared vadas to the rasam.
Make sure that the vadas are fully immersed in the rasam and boil for 2-3 mins:
Keep the lid closed and keep aside for 3-4 hours. The vada should have absorb the rasam and rasam become thick.
Transfer 1-2 vadas and some rasam to a serving bowl.
Enjoy the spicy and delicious Rasavada.

Chilli Chicken

2022-05-19T10:19:00.000+01:00

Ingredients

Boneless Chicken - 500 gms:(cut into cubes)
Red Chilli Powder - 1 tsp
Pepper Powder - 2 tsp
Ginger-Garlic Paste - 1 tsp
Salt - as required
Corn Flour - 3 tbsp
Garlic - 1 pod (cleaned and sliced)
Onion - 1 large (cut into cubes)
Tomato - 1 large (cut into cubes)
Capsicum - 1 large (cut into cubes)
Red Chilli Sauce - 2 tbsp
Soy Sauce - 1 tsp
Celery - 3 tbsp (sliced)
Oil - as required for deep frying the chicken

Preparation Method

Clean the chicken and pat dry with kitchen towel to remove excess water.
Add chilli powder, 1 tsp pepper powder, salt, and ginger-garlic paste to the chicken; mix well and refrigerate for 1 hour.
Add 2 tbsp corn flour to the marinated chicken and mix well.
Heat oil in a deep bottom pan and fry the chicken pieces in 2-3 batches. Transfer the fried chicken to a bowl.
Keep 4-5 tbsp oil in the pan and remove the excess oil.
Heat oil and add garlic; saute till a pleasant aroma comes.
Add onion and saute till in become translucent.
Add capsicum and tomato cubes and saute in high flame for 3-4 mins:
Keep the flame low and add red chilli sauce, soy sauce, and 1 tsp pepper powder
Transfer the fried chicken pieces to the pan and mix well.
Keep the lid closed and cook for 5 mins: in medium flame.
Add celery, mix well and remove from flame.
The delicious Chilli Chicken is ready to serve with fried rice or hakka noodles.

Notes:

Frying chicken will help you to save the oil wastage.
I used half of yellow and half of green capsicums to make it colorful.
If you want to have gravy, add 1/2 cup water along with the sauces, boil that and then add the fried chicken pieces.

Lemon Pickle

2022-03-25T12:36:00.000+00:00

Ingredients

Lemon - 500 gms:
Gingelly Oil / Sunflower Oil - 5 tbsp
Mustard Seeds - 1 tsp
Garlic - 2 pods (cleaned and sliced)
Ginger (sliced) - 2 tbsp
Red Chilli Powder - 2 tbsp
Kashmiri Chilli Powder - 3 tbsp
Fenugreek Powder - 1 tsp
Asafoetida Powder - 1/2 tsp
Vinegar - 1/2 cup
Salt - as required
Curry Leaves - as required
Grated Jaggery / Brown Sugar - 2 tbsp (optional)

Preparation Method

Steam cook the lemon till the skin become soft, remove from flame and allow it to cool down.
Pat dry the lemon and cut each lemon into 4-8 pieces depending on the size, transfer to a bowl; add 1 tbsp salt, mix well and keep aside for 1 hour.
Heat oil in a pan, splutter mustard seeds.
Add ginger, garlic and curry leaves; saute in medium flame till garlic turn to slight golden color.
Keep the flame in low and add red chilli powder, kashmiri chilli powder, and fenugreek powder; saute for 2 mins:
Add vinegar and salt and boil.
When the vinegar start to boil, add grated jaggery or brown sugar and mix well.
Add the lemon along with the juice that ooze out; mix well and cook for 2-3 mins: in low flame.
Add asafoetida powder and mix well.
Remove from flame and allow it to cool down completely.
Transfer the pickle to a dry glass jar and close with airtight lid.
Lemon Pickle is a delicious accompaniment for rice or biriyani.

Notes:

Adding grated jaggery or brown sugar is optional, but it will enhance the taste of the pickle.
Always use dry containers to store and dry spoon to serve the pickle.
Lemon pickle will taste better after 1 week of preparation.
You can keep the lemon pickle in room temperature for 1 week, after that it is advisable to refrigerate.

Beef Lasagna

2022-01-21T12:50:00.000+00:00

Beef Lasagna is prepared by layering rich beef sauce, creamy white sauce and grated mozzarella cheese over the lasagna sheets.

Ingredients

Lasagna Sheets - 9-12 nos: (depending on the tray size)
Minced Beef - 750 gms:
Olive Oil - 3 tbsp
Onion - 1 (finely chopped)
Garlic (finely chopped) - 1 tbsp
Carrot (finely chopped) - 1 cup (optional)
Crushed Tomato - 400 gms
Tomato Ketchup - 3 tbsp
Black Pepper Powder - 1 tbsp
Oregano Seasoning - 2 tbsp
Italian Seasoning - 1 tbsp
Red Wine - 2 tbsp (optional)
Sugar - 1-3 tbsp
Salt - as required
Butter - 50 gms:
All Purpose Flour - 50 gms:
Milk - 500 ml
Grated Parmesan Cheese - 100 gms:
Mozzarella Cheese - 200 gms:
Chopped Parsley - 2 tbsp

Preparation Method

In a thick bottom pan heat oil; add garlic, onion, carrot and saute till onion become translucent.
Add minced beef and saute in medium-high flame till beef start to brown.
Add Crushed Tomato, Tomato Ketchup, Black Pepper Powder, Oregano Seasoning, Italian Seasoning, Salt and 1 tbsp Sugar; mix well and check for the seasoning. Add more salt if required. You can add more sugar depending on the sourness of tomato.
Cook for 45 mins - 1 hour in low flaming, scrapping the sides and bottom occasionally, in low flame.
Add red wine, mix well and cook in medium flame till the beef sauce become thick.
To make white sauce, in a large pan, melt butter over medium heat. keep the flame low and add the flour and whisk for about 30 seconds, or until well blended. Slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk 1 cup at a time, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency. Keep the flame in medium and continue cooking sauce while stirring occasionally until it thickens. The white sauce is ready when it coats the back of your wooden spoon. Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted.
Preheat oven to 180 degree C (350 degree F).
Spoon about 1 cup of meat sauce on the base of a 9x9-inch baking tray, then cover with lasagna sheets. (make sure that sheets reach up to the sides of the tray). Evenly spread the 1/2 portion of the meat sauce, then 1/2 portion of the white sauce and half of the mozzarella cheese. Repeat the layering.
Cover the tray with aluminum foil and bake for 30 mins: at 180 degree C (350 degree F). Remove the foil and bake for another 10 mins: or until the top part is golden and bubbling.
Remove from oven, garnish with parsley and allow it to cool down for 10-15 mins:
Slice and enjoy the creamy, rich, aromatic Beef Lasagna.

Classic Tiramisu

2022-01-13T13:46:00.000+00:00

Classic Tiramisu is a coffee-flavored Italian dessert contains egg and rum. This is an easy to make and no-fail dessert recipe.

Click here for No-Egg, No-Alcohol version of Tiramisu.

Ingredients

Sponge Fingers - 200 gms: (approximately 24 nos:)
Mascarpone Cheese - 500 gms:
Whipped Cream - 500 ml
Egg Yolk - 5 nos:
Caster Sugar - 10 tbsp
Rum - 2 tbsp
Vanilla Essence - 1 tsp
Coffee Powder - 3 tbsp
Hot Water - 1 cup
Coco Powder - 2 tbsp

Preparation Method

Take hot water in a wide bottom bowl, add coffee powder and 3tbsp sugar; mix well till the sugar and coffee powder dissolved completely, and keep aside to cool down. Once the coffee is cooled down add 1tbsp rum, mix well and keep aside.
Take egg yolks in a large glass bowl and break with a whisk. Add 5tbsp sugar and mix well. Boil water in a deep pan and place the bowl over that, make sure that the bowl is not touching the water. Cook the egg yolk by continuously stirring till the yolk become pale in color and sugar dissolved completely. Remove the bowl from heat and allow to cool down, stirring occasionally so that it won't loose its creamy texture.
Once the egg mixture is cooled down add mascarpone cheese to the mix and combine using a beater.
Add whipped cream to large chilled glass bowl and beat by gradually adding 5tbsp sugar till it become stiff.
Add 3tbsp of whipped cream to the egg-mascarpone mixture and combine using a spatula. (This step helps to avoid getting lumps in the mixture).
Transfer the egg-mascarpone mixture to the whipped cream and combine using a spatula or beater.
Add vanilla essence and 1tbsp rum; combine well.
Take a 10inch wide and 3inch deep bowl (preferably square or rectangular shaped glass bowl).
Take 1 or 2 sponge fingers at a time, dip completely in the prepared coffee and take out immediately and arrange as a single layer in the bottom of the bowl. Repeat the process till the bottom of the bowl covered entirely with the sponge fingers.
Evenly spread half of the cream mixture over the sponge fingers and level using a spatula.
Soak the remaining sponge fingers in coffee and arrange over the cream mixture.
Spread the remaining cream mixture over the sponge fingers and evenly spread using a spatula and level the top.
Cover the bowl using cling wrap and refrigerate at least for 5-6 hours or over night.
Before slicing and serving, dust with thin layer of coco powder.
Slice the tiramisu in the desired shape and lift carefully from the pan using spatula and transfer to serving plate.
Enjoy the smooth, creamy and delicious Classic Tiramisu.

Cranberry-Orange Sauce

2022-01-07T12:52:00.000+00:00

Ingredients

Cranberry - 250 gms:
Orange Juice - 1 cup
Orange Zest - 1 tbsp
Sugar - 1/2 cup
Salt - a pinch

Preparation Method

Wash clean the cranberries and pat dry with kitchen towel.
Boil orange juice and sugar in a pan; when orange juice start to bubble add cranberries and cook in medium flame.
When the cranberries start to crack open, mash gently with a wooden spoon and cook for 10-12 mins: stirring occasionally.
Add orange zest and salt, stir well and remove from flame. The sauce will thicken once it cool down.
Once the sauce cool down completely, transfer the cranberry sauce to a dry glass bowl, keep the lid closed and refrigerate.
Cranberry Sauce is a good accompaniment for meat balls or grilled chicken.

Tender Coconut Soufflé

2021-11-19T11:32:00.000+00:00

Tender Coconut Soufflé is an easy to make, no-cooking, no-baking soft, creamy, melt-in-mouth and cooling dessert.

Ingredients

Tender Coconut Pulp and Water (combined) - 500 gms: (of 1 large tender coconut)
Powdered Sugar - 3-5 tbsp
Whipping Cream / Heavy Cream - 200 ml
Gelatin / Agar-Agar - 10 gms:

Preparation Method

Prepare the Gelatin / Agar-Agar as per the instructions given in the sachet.
Grind the tender coconut pulp to a smooth paste by adding tender coconut water; strain to a large bowl and keep aside.
Beat the Whipping Cream / Heavy Cream till the stiff peaks form by adding 1 tbsp powdered sugar at a time.
Add whipped cream in small portions to the tender coconut mix and combine using spatula. Do not beat the cream and tender coconut mix, just fold using the spatula.
Add Gelatin / Agar-Agar; combine using spatula.
Transfer the soufflé mix to individual serving bowls or to a 8x8 tray and allow it to cool down.
Keep the lid closed and refrigerate the soufflé for 4-6 hours or till it become firm.
Cut the soufflé into desired shapes using cookie cutter, transfer to the serving plate and garnish as desired.
The soft, creamy, melt-in-mouth and cooling Tender Coconut Soufflé is ready to indulge.

Ghee Rice / Ney Choru

2021-11-05T12:17:00.000+00:00

Ingredients

Basmati Rice - 1 cup
Ghee - 4 tbsp
Cinnamon - 1 stick
Cardamom - 3-4 nos:
Cloves - 3-4 nos:
Bay Leaf - 1 no:
Cashew Nuts - 8-10 nos:
Raisins - 8-10 nos:
Onion (thinly sliced) - 1 small
Onion (chopped) - 1 small
Boiling Water - 1.5 cup
Salt - as required

Preparation Method

Wash and soak the rice for 20 mins:. After 20 mins: transfer the rice to a strainer to remove the excess water.
Heat oil in a cooking pan, fry cashew nuts and raisins and keep aside. Add thinly sliced onion to the ghee and saute onions until crisp and brown; drain and keep aside the onion.
Add Cinnamon, Cardamom, Cloves, Bay Leaf to the ghee and saute for 2-3 mins: in low flame.
Add chopped onion and saute till onion become translucent.
Add rice and saute in low-medium flame till rice start to splutter.
Add boiling water, salt and mix well. Keep the lid closed and cook till rice is done, stirring once in between, and remove from flame.
Gently fluff the rice with a fork and garnish with fried onion, cashew nuts and raisins.
Serve the warm and fluffy Ghee Rice with chicken or mutton roast or raita.

Potato Egg Skillet

2021-10-13T11:21:00.001+01:00

Potato Egg Skillet is an easy to make and filling dish that can be served as healthy breakfast or brunch.

Ingredients

Baby Potato or Baby Rooster Potato - 500 gms:
Bacon (optional) - 100 gms: (cut into cubes)
Egg - 4 nos:
Oil - 2 tbsp
Italian Seasoning (optional) - 1 tsp
Pepper Powder - as required
Salt - as required

Preparation Method

Wash clean the potatoes (do not remove skin), pat dry and cut into cubes.
Heat the skillet and add bacon, keep the flame in medium and cook till the bacon become golden brown in color and crisp. Remove from pan and keep in kitchen towel.
If you are not using bacon, heat oil in the skillet and add potatoes. If you are using bacon, add potatoes to the oil drained out from the cooked bacon.
Keep the lid closed and cook till potatoes are 90% done, stirring occasionally. Add Italian seasoning and mix well.
Add salt and pepper powder as per your taste and mix well.
Keep the potatoes to the middle and sides of the skillet and make 4 spaces.
Crack each egg and pour to the spaces; sprinkle eggs with salt and pepper.
Cook the egg as per your preference.
Add cooked bacon, mix well and remove from flame.
Serve hot and easy to make Potato Egg Skillet along with toasted bread as breakfast or brunch.

Homestyle Chicken Mandi

2021-09-24T10:21:00.000+01:00

This is the recipe of Chicken Mandi which can be prepared at home without mandi masala and tandoor, but still taste same as that of restaurant.

Ingredients

For Chicken

Chicken - 1.5 KG (cut into 10-12 pieces)
Chicken Stock Cubes - 2-3 nos:
Pepper Powder - 2 tsp
Crushed Cumin Seeds - 2 tsp
Mint Leaves (finely chopped) - handful
Coriander Leaves (finely chopped) - handful
Capsicum - 1 (finely chopped)
Sunflower Oil - 100 ml
Red Food Color - 1/2 tsp (optional)

For Rice

Basmati Rice - 1 KG
Dried Lemon - 2 nos:
Bay Leaves - 2 nos:
Cloves - 3-4 nos:
Cardamom - 3-4 nos:
Black Pepper - 1 tsp
Sunflower Oil - 2 tbsp
Salt - as required

For Dum

Green Chilli - 4-5 nos:
Turmeric Powder - 1/2 tsp
Milk - 1 tbsp
Charcoal - 2-3
Ghee - 1 tsp

For Tomato Dip

Tomato - 2 nos:
Coriander Leaves - 2 tbsp
Mint Leaves - 1 tbsp
Green Chilli - 2 nos:
Salt - as required

Preparation Method

Wash clean the chicken and make slit on the pieces.
Take a wide bottom deep pan. You should be able to arrange the chicken on the bottom of the pan in a single layer. Add chicken and the other ingredients listed for chicken and combine well. Initially use 2 chicken cubes and check for taste and salt after mixing; add half portion to 1 cube of salt is less, no need to add extra salt. If you are not using food color, add 1/2 tsp Kashmiri chilli powder for the color. Refrigerate the chicken at least for 1 hour.
Wash clean the rice and soak for 20-30 mins: in cold water, drain and keep aside.
Remove the chicken from refrigerator and cook in high flame till the oil start to bubble and water from the chicken start to come out. Keep the flame in low-medium and cook the chicken till its done flipping the pieces in between. Make sure that you flip the chicken every 5 mins: to have a grilled effect on all the sides of chicken pieces.
While chicken is getting cooked, to prepare the rice, boil water in a deep pan. Add dried lemon, bay leaves, cloves, cardamom, black pepper, oil and salt. When the water start to bubble and rice, stir well and cook till the rice is 90% done. Transfer the rice to a strainer to remove the excess water.
When the chicken is cooked completely stir it slowly and remove half of the gravy from chicken and keep aside.
Arrange the chicken in single layer and add half of the cooked rice on top of the chicken (make sure that the rice is hot while layering). Spread 1-2 tbsp of the reserved gravy over the rice and add the remaining rice. Level the top and spread 1-2 tbsp of the reserved gravy.
Mix turmeric powder with milk and spread over the rice. (This step is optional, but turmeric will give some color to the rice if you are not using any food color).
Insert the whole green chilies randomly into the rice.
Keep a flat, thick tawa on high flame till it become hot. Keep the flame in low and place the pan with chicken and rice on the tawa. Make a small dip on the middle of the rice and place a heat proof bowl. Burn the charcoal and place it in the bowl. Pour ghee over the charcoal and immediately cover the pan.
Keep in low flame for 15-20 mins:, switch off the flame and leave it for another 15-20 mins:
After 20mins: open the pan and remove the bowl with charcoal.
Carefully transfer the rice to a large mixing bowl; take out the chicken pieces and keep aside. Mix the rice with the gravy.
For the dip, grind together all the ingredients listed under for dip and transfer to bowl.
Transfer the rice to a serving plate and place the chicken pieces.
Homestyle Chicken Mandi is ready to serve with tomato dip and mayonnaise.

Simple Chicken Roast (Kerala Style)

2021-09-16T11:27:00.000+01:00

Ingredients

Chicken - 1 KG (cut into medium pieces, washed and cleaned)
Onion - 5 medium (finely chopped)
Ginger-Garlic Paste - 2 tbsp
Tomato - 2 medium (finely chopped)
Turmeric Powder - 1/2 tsp
Kashmiri Chilli Powder - 2 tbsp
Garam Masala - 1 tbsp
Pepper Powder - 1 tbsp
Coconut Oil - 5 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - as required
Salt - as required
Tomato Ketchup - 1 tbsp (optional)

Preparation Method

Heat oil in a kadai or non-stick pan and splutter mustard seeds.
Add onion and saute in low-medium flame, till onion become golden brown in color.
Add ginger-garlic paste and saute till the raw smell goes off.
Add tomato and 1 tsp salt, mix well and cook in low flame till the tomato become mushy.
Keep the flame low and add Turmeric Powder, Kashmiri Chilli Powder, Garam Masala, Pepper Powder, curry leaves and saute for 1 min.
Add chicken, mix well and keep the lid closed; cook the chicken in medium flame, stirring occasionally. Water ooze out from chicken will be sufficient to cook the chicken and if you feel that the chicken is dry, add 1/4 cup water and mix well.
Once the chicken is cooked and masala got covered in the chicken pieces, add tomato ketchup; mix well and remove from flame.
The easy to make Simple Chicken Roast is a perfect side dish for ghee rice, roti or naan.

Lamb Biriyani

2021-09-09T12:53:00.001+01:00

Ingredients

For Lamb Masala

Lamb (with bone, cut into large pieces) - 1.5 KG
Ginger-Garlic Paste - 2 tbsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 2 tbsp
Red Chilli Powder - 1 tbsp
Garam Masala - 2 tbsp
Cashew Nut Paste - 2 tbsp (optional)
Mint Leaves (chopped) - 2 tbsp
Coriander Leaves (chopped) - 2 tbsp
Thick Yogurt - 3 tbsp
Onion (medium size) - 5nos: (finely chopped)
Tomato (medium size) - 2nos: (chopped)
Oil - 3-4 tbsp
Salt - as required

For Rice

Basmati Rice - 1 KG
Ghee - 4 tbsp
Cardamom - 5-8 nos:
Cloves - 5-8 nos:
Bay Leaf - 1 (big)
Star Anise - 3-4 nos:
Cinnamon Stick (1 inch) -3-4 nos:
Black Pepper Corn - 1 tsp
Ginger-Garlic Paste - 1 tsp (optional)
Mint Leaves (chopped) - 1 tsp (optional)
Coriander Leaves (chopped) - 1 tsp (optional)
Lemon Juice - 2 tbsp
Salt - as required

For Dum

Ghee - 5 tbsp
Onion - 2 nos: (thinly sliced)
Cashew Nuts - as required
Raisins - - as required
Mint Leaves (chopped) - 3 tbsp
Coriander Leaves (chopped) - 3 tbsp
Garam Masala - 2 tsp
Saffron - a pinch soaked in 3 tbsp warm milk (optional)

Preparation Method

Lamb Masala

Wash, clean and keep the lamb in a strainer to remove excess water.
Heat oil in a thick bottom pan and saute onion.
When onion become light golden in color, add ginger-garlic paste and saute for 1 min:
Add tomato and salt; keep the lid closed and cook till tomato become mushy.
Keep the flame low and add turmeric powder, garam masala, pepper powder, red chilli powder; saute till the row smell goes off.
Add lamb, mix well, keep the lid closed and cook, stirring occasionally, till lamb is 90% done.
Add cashew nut paste, yogurt, chopped coriander leaves and mint leaves, mix well.
Adjust the salt and cook for another 3-5 mins:, remove from flame and keep aside.

Rice

Measure the rice using any cup convenient for you.
Wash and soak the rice in clod water for 20-30 mins:. After 20-30 mins: transfer the rice to a strainer and keep aside for 15-20 mins: to remove excess water.
Measure 1.5 times water in the same cup you measured rice and boil (for example, for 2 cups rice, boil 3 cups of water).
In a large pan heat ghee; splutter Cardamom, Cloves, Bay Leaf, Star Anise. Cinnamon Stick, Black Pepper Corn.
Add rice and saute till rice start to splutter.
Add boiled water, Ginger-Garlic Paste, Mint Leaves, Coriander Leaves, Lemon Juice; mix well and keep in high flame till water start to bubble.
Add salt, mix well and cook in medium flame, keeping the lid closed till the water is fully absorbed by the rice and rice is 80% done.
Remove the rice from flame and keep aside.

Layering the Biriyani

Heat ghee in pan and fry the onions till it become golden brown and keep aside.
Fry cashew nuts and raisins and keep aside.
Pour the remaining ghee from frying onions and cashews to a thick bottom pan and spread evenly.
Spread 1/3rd of the cooked rice over the ghee, over that spread the half of the lamb masala. Spread part of the fried onion, cashew nuts and raisins, 1 tsp garam masala and 1 tbsp each of chopped mint leaves and coriander leaves.
Repeat the above step using another 1/3 of the rice and remaining lamb masala.
Layer the remaining rice on the top and add the remaining cashew nuts, raisins, mint leaves and coriander leaves.
Sprinkle saffron milk on the top.
Keep the lid closed and wrap the sides of the pan with aluminum foil if the lid is loose.
Heat thick bottom heavy tawa on high flame for about 5 mins:
Keep the flame to low and place the pan on top of the tawa cook for 10-15 mins:.
Remove from the flame and keep aside for 10-15 mins:

Serving the Lamb Biriyani

While serving the biriyani using a long serving spoon take out from the side so that the layers of rice and lamb masala can be take out together; transfer to a plate.
Garnish with fried onion, cashew nuts and raisins.
Enjoy the hot and aromatic Lamb Biriyani with pickle, mint chutney, salad and pappad.

Notes:

No need to add water while cooking the lamb, water from tomato and lamb will be sufficient.
Lamb will take 30-45 mins: to get cooked and cooking time of lamb will differ based on the meat. You can pressure cook the lamb, if you want to speed up the cooking time.
Lamb masala should be thick gravy, if not keep the lid open and cook in high flame so that the water gets evaporated.
Adding Ginger-Garlic Paste, Mint Leaves, and Coriander Leaves will enhance the flavor of the rice.
You can add 1 tbsp ghee over each layer of rice, if required.

Paneer-Peas Pulav

2021-09-02T12:51:00.003+01:00

Ingredients

Paneer (cut into 1 inch cubes) - 100 gms:
Green Peas (Frozen) - 50 gms:
Basmati Rice - 2 cups
Thick Yogurt - 1/2 cup
Chilli Powder - 1 tsp
Garam Masala - 2 tsp
Ginger-Garlic Paste - 2 tsp
Star Anise - 2-3 nos:
Cloves - 3-4 nos:
Bay Leaf - 1
Onion - 1 (finely chopped)
Green Chilli - 2-3 nos: (sliced)
Mint Leaves (finely chopped) - 1 tbsp
Coriander Leaves (finely chopped) - 1 tbsp
Cashew Nut (roasted) - 10-15 (optional)
Ghee - 5 tbsp
Oil - 2 tbsp
Salt - as required

Preparation Method

Mix yogurt, chilli powder, 1 tsp garam masala, 1 tsp ginger-garlic paste and salt; add paneer cubes and coat the paneer with yogurt mix and refrigerate for 30 mins:
Wash, and soak the rice for 20 mins:. Remove the water and keep in a strainer to remove excess water.
In a large pot boil water by adding star anise, cloves, bay leaf, and salt. Once the water start to boil add rice and 1 tbsp ghee, stir well and cook till the rice is just done. Drain the water and transfer the rice to a strainer to remove the excess water.
Heat oil in a wide bottom pan and shallow fry the marinated paneer till all the sides become golden brown in color and keep aside.
Heat 4 tbsp ghee in a pan, add onion, green chilli and ginger-garlic paste; saute in low flame till onion become translucent.
Add green peas, 1tsp garam masala, and pinch of salt and cook till green peas is cooked.
Add paneer, mint leaves, coriander leaves and saute for 1 mins:
Gradually add the cooked rice and mix well; adjust the salt and cook in medium flame for 5 mins: keeping the lid closed.
Remove from flame, add roasted cashew nuts and mix well.
Hot and tasty Paneer-Peas Pulav is ready to serve as itself or with any spicy side dish.

Canned Tuna Cutlet

2021-08-27T09:11:00.000+01:00

Ingredients

Canned Tuna - 400 gms:
Onion (medium size ) - 2 nos: (finely chopped)
Ginger - 1 tsp (finely chopped)
Garlic - 1 tsp (finely chopped)
Coriander Leaves - 1 tsp (finely chopped)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Pepper Powder - 1 tsp
Garama Masala - 1 tsp
Potato (medium size) - 2 nos: (boiled)
Egg - 1 (beaten)
Salt - as required
Bread Crumbs - as required
Oil - as required

Preparation Method

Transfer canned tuna to a strainer, with a spoon or fork squeeze and drain the water.
Heat 2 tbsp oil in a pan, add onion, ginger, garlic, coriander leaves and saute till onion become translucent.
Add turmeric powder, garam masala, pepper powder, and red chilli powder; saute in low flame for 1 min:
Add drained tuna, mix well and saute in medium flame for 5 mins:
Add salt (check the mix before adding salt, some canned tuna will be slightly salty), mix well and remove from flame and allow to cool down slightly.
Crush the boiled potato, add to the tuna mix and combine well.
Take large lemon size portions from the mix an roll to desired shape.
Dip the tuna rolls in the beaten egg, cover using the bread crumbs and keep aside.
Heat oil in a pan (as required to shallow fry the cutlet), shallow fry the cutlets in medium flame till all the sided become golden brown in color; remove from oil and place in kitchen towel to remove excess oil.
Serve hot, crispy outside soft inside Canned Tuna Cutlet with tomato ketchup as a snack or starter.

Puli Inji / InjiPuli

2021-08-18T14:38:00.005+01:00

Puli Inji / InjiPuli is one of the most significant pickle served in Kerala as part of the Sadhya (feast). It has a perfect balance of sweet, salt, tangy and spicy flavor.

Ingredients

Ginger - 200 gms:
Tamarind - 2 gooseberry size balls
Jaggery - 100-150 gms:
Coconut Oil - 5 tbsp
Shallots - 4-5 (finely chopped)
Green Chilli - 2-3 (finely chopped)
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Fenugreek Powder - 1/2 tsp
Asafoetida Powder - 1/4 tsp
Red Chilli - 2-3 nos:
Curry Leaves - as required
Mustard Seeds - 1/2 tsp
Salt - as required

Preparation Method

Soak the tamarind in 2 cups hot water for 15 mins:, squeeze the tamarind and extract the juice. Strain the tamarind water and keep aside.
Dissolve jaggery in 1 cup hot water, stain and keep aside.
Remove the skin on the ginger, wash clean and pat dry. Finely chop the ginger and keep aside.
Heat 3tbsp coconut oil in a pan and add the ginger, green chilli and handful of curry leaves and saute till ginger become golden brown; remove ginger from oil and allow it to cool down. Once the ginger reach room temperature crush it finely using mixer grinder.
Heat 2tbsp coconut oil in the same pan in which ginger is fried, splutter mustard seeds and add shallots, red chilli and saute in low flame till shallots become golden in color.
Add chilli powder, turmeric powder, fenugreek powder, asafoetida powder and saute for 1 mins: in low flame.
Add tamarind juice, salt and cook till it become slightly thick.
Add crushed ginger, jaggery syrup, salt and mix well. Cook till the gravy become thick. Do the taste check at this stage and adjust salt, jaggery syrup and/or tamarind juice, if required, mix well and cook for another 5 mins:.
Turn off the flame, mix well and allow it to cool down completely.
Puli Inji / InjiPuli is ready to serve with sadhya.

Notes:

Prepare the Puli Inji / InjiPuli in earthen pot or stainless steel pan. As we are using tamarind it is not advisable to use aluminum or cast iron pan.
You can store the Puli Inji / InjiPuli in a dried glass jar for 4-5 days in room temperature and can refrigerate up to 2 weeks.
Puli Inji / InjiPuli will become more thick when you keep for 2-3 hours and it taste better on the next day of preparing.

Mixed Fruits Paayasam

2021-08-13T16:23:00.000+01:00

Mixed Fruits Paayasam is a delicious and creamy dessert which is made out of fresh fuits and dry fruits.

Ingredients

Cashew Nuts - 20-25 nos:
Raisins - handful
Almonds - 10-15 nos: (chopped)
Pistachio - 10-15 nos: (chopped)
Seedless Dates - 10-15 nos: (chopped)
Apple - 1 (cut into cubes)
Banana Nendran - 1 (cut into cubes)
Banana Elachi - 1 (cut into cubes)
Mango - 1 (cut into cubes)
Saffron - a pinch (optional)
Condensed Milk - 200 ml
Milk - 1-1.5 ltrs
Sugar - half -1 cup
Ghee - 5-8 tbsp
Rose Water - 1 tsp (optional)
Pomegranate Seeds - as required to garnish (optional)

Preparation Method

Soak 10 cashew nuts in 1/2 cup warm milk, grind to a smooth paste and keep aside.
Soak saffron in 1/4 cup ilk and keep aside.
Heat 5 tbsp ghee in a thick bottom, wide pan; roast cashew nuts, almonds, pistachio, raisins and keep aside.
Add dates, apple, bananas, mango to the pan and saute in medium flame for 5 mins:. Stir gently without loosing the shape of the fruits.
Add half cup sugar and mix gently till the sugar dissolve and the fruits start to caramelize.
Gradually add the milk by stirring continuously.
Bring the milk to boil, in low-medium flame stirring continuously.
Add cashew paste and condensed milk; boil for 7-10 mins: stirring continuously to avoid any lumps.
Check for sweetness; add more sugar, if required, mix well.
Add soaked saffron, cashew nuts, almonds, pistachio, raisins and boil for 2-3 mins:, switch off the flame.
Stir in rose water, keep the lid closed and allow it to cool down for 10-15 mins:.
Transfer the paaysam to serving bowls and garnish with dry fruits and pomegranate seeds.
Enjoy the creamy and delicious Mixed Fruits Paayasam.

Notes:

All the fruits should be ripe and sweet.
Make sure that you stir gently through out the cooking process to avoid the milk get stick to the bottom of the pan.
Add the milk as per your desired consistency.
Saffron and rose water can be excluded, but that will enhance the taste and smell of the Paayasam.
Paayasam will become slightly thick once cool down.
You can add a pinch of cardamom powder instead of rose water.

Tres Leches Cake

2021-07-27T10:35:00.000+01:00

Tres Leches cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.

Ingredients

For Cake

Maida / All Purpose Flour - 200 gms. (2cups)
Corn Flour - 2 tbsp
Oil - 100ml
Condensed Milk - 200 ml
Milk - 200 ml
Sugar - 100 gms. (powdered 1/2 cup)
Baking Powder - 1 tsp
Baking Soda - 3/4 tsp
Vanilla Essence - 1 tsp

For Soaking and Decorating the Cake

Condensed Milk - 100 ml
Evaporated Milk - 100 ml
Double Cream - 100ml
Whipping Cream - 300 ml
Icing Sugar - 3 tbsp
Vanilla Essence - 1/2 tsp

Preparation Method

Grease and dust a 9 inch square baking pan and keep aside.
Preheat the oven to 180degree C.
Sieve all-purpose flour, corn flour, baking powder, soda all together two times and keep aside.
Take sugar and oil on a large glass bowl and beat them well for 2-3 mins:.
Add condensed milk and milk to the mixture and combine well.
Gradually add sieved dry ingredients into the batter and mix together (lumps should not be formed while mixing it).
Add vanilla essence and beat the batter for 2 mins:.
Transfer the batter to the prepared tray and tap to remove the air bubbles.
Bake the cake in the preheated oven for 25-30 mins: at 180 degree C. Take a tooth pick and poke to check whether it comes out clean or not. If the mixture is still sticky, then bake it for another 10mns:.
Let it cool down for 10 mins: and then transfer the cake to a wire rack to cool down completely.
Keep the cake back into a rectangular tray and pierce cake several times with a fork.
Mix together the condensed milk, evaporated milk and double cream; pour it over the cake and refrigerate the cake for 3-4 hours.
In a large bowl beat the whipping cream by gradually adding icing sugar till stiff peaks is formed. Add vanilla essence and combine together.
Evenly spread the whipped cream over the cake and refrigerate for 3-4 hours.
Slice and enjoy the super moist Tres Leches Cake.

Pazham Pulissery / Banana cooked in Yogurt and Coconut gravy

2021-07-02T11:59:00.000+01:00

Pazham Pulissery is a Kerala style side dish, which is being prepared by cooking banana in yogurt and coconut paste.

Ingredients

Banana Nendram (ripe) - 1 no:
Thick Curd - 1/2 cup
Grated Coconut - 1/2 cup
Garlic - 3-4 petals
Cumin Seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Green Chilli - 2-3 nos:
Salt - as required
Coconut Oil - 3 tbsp
Mustard Seeds - 1/4 tsp
Shallots - 3-4 (finely chopped)
Curry Leaves - as required (finely chopped)
Red Chilli - 1-2 nos:
Asafoetida Powder - a pinch
Red Chilli Powder - 1/4 tsp

Preparation Method

Peel off the skin and the thread of the banana, cut into thin slices; keep aside.
Grind coconut, cumin seeds, garlic to a smooth paste by adding 1/4 cup water and keep aside.
Whisk the curd properly so that no lump should be there; keep aside.
In a wok cook sliced banana by adding 1/2 cup water, slit green chilies, and turmeric powder.
When the banana cook properly, mash it slightly with a wooden spatula.
Add the coconut paste and salt and cook in low flame for 5 mins: (till the bubble start to appear). If the gravy is thick, add 1/2 cup water.
Add curd, mix well, adjust salt and cook in low flame till the bubble start to appear on the sides of the wok.
Remove from flame and keep aside.
Heat coconut oil in a pan and splutter mustard seeds. Add chopped shallots, curry leaves, and red chili; saute till the shallots become golden in color.
Switch off the flame and add red chili powder and asafoetida powder to the oil; mix slightly.
Pour the oil and shallots over the banana gravy and keep the lid closed for 5-10 mins:
Mix well and serve the delicious Pazham Pulissery with rice.

Stuffed Chicken Rolls

2021-06-18T11:33:00.000+01:00

Ingredients

All Purpose Flour (Maida) - 2 cups
Sugar - 2 tbsp
Unsalted Butter (in room temperature) - 3 tbsp
Lukewarm Water -1/2 cup to 3/4 cup (as required)
Active Dry Yeast - 1 tsp
Boneless Chicken - 250 gms:
Onion - 1 (finely chopped)
Ginger - 1 tsp (finely chopped)
Turmeric Powder - 1/4 tsp
Pepper Powder - 1 tsp
Chilli Sauce - 1 tbsp
Soy Sauce - 1 tsp
Grated Cheese - 3 tbsp (optional)
Salt - as required
Oil - 3 tbsp

Preparation Method

Add sugar and yeast to 1/4 cup lukewarm water; mix well and set aside for 10-15 mins or till the yeast start to bubble.
Take flour in large bowl, add pinch of salt and combine.
Add yeast mix to the flour and combine well.
Knead well till a smooth dough is formed by adding more lukewarm water (dough should be bit loose than chappathi dough).
Once the dough become smooth add butter and kneed gently to incorporate the butter. Kneed till the dough become smooth and non-sticky.
Cover the dough with damp cloth and keep aside aside for 1-2 hours, till the dough become double in size.
Cook the chicken by adding salt and turmeric, remove excess water, mince and keep aside.
In a pan heat oil and sauté onion and ginger till onion become translucent.
Add pepper powder, minced chicken and sauté for 5 mins: in low flame.
Remove from flame; add chilli sauce, soy sauce, and grated cheese and combine together. Adjust the salt and keep aside to cool down.
Punch down the air from the dough and kneed gently.
Take small lemon size portions from the dough, flatten it using your palm, place 1 tbsp of chicken filling to the center and roll into a smooth roll by tucking the dough at the bottom.
Arrange the rolls lined baking tray leaving some space; cover and keep aside for 15 to 20 mins, until double in size.
Preheat the oven at 200 degree for 10 mins:
Brush the top of the rolls with melted butter.
Bake the rolls in preheated oven for 20-25 mins, till the top part become golden in color.
Remove from oven and keep in wire rack by covering with a kitchen towel for 10-15 mins:.
The crispy outside and fluffy inside Stuffed Chicken Rolls are ready to enjoy as snack or meal along with soup.

Note:

You can use lukewarm milk instead of water.
Try to fold and kneed for more soft and fluffy rolls.
If the dough is loose and sticky add 2-3 tbsp flour and knead again.

Butterscotch Cake

2021-06-10T16:34:00.000+01:00

Butterscotch Cake is the combination of cake base, whipped cream, butterscotch syrup and butterscotch granules which is also known as praline.

Ingredients

For Cake Base

All purpose flour (Maida) - 1 1/4 cups
Corn Flour - 2 tbsp.
Baking powder - 1/2 tsp
Eggs - 3 nos:
Sugar - 3/4 cup
Unsalted butter (in room temperature) - 100gm
Salt - A pinch
Butterscotch Essence - 1/2 tsp

For Whipped Cream

Whipping Cream - 500 ml
Icing Sugar - 5 tbsp.
Butterscotch Essence - 1/2 tsp

For Sugar Syrup

Sugar - 5 tbsp.
Hot Water - 5 tbsp.
Butterscotch Essence - 2 drops (optional)

For Butterscotch Syrup

Granulated Sugar - 1 cup
Unsalted Butter - 3 tbsp
Fresh Cream - 2 tbsp

For Butterscotch Granules or Praline

Granulated Sugar - 1 cup
Water - 1/4 cup
Unsalted Butter - 3 tbsp
Cashew Nuts - 1 cup (finely chopped)

Preparation Method

Cake Base

Preheat oven to 350 degree F (180 degree Celsius).
Grease a 8 inch baking tray with butter, dust with flour and keep aside.
Mix together all-purpose flour, corn flour, baking powder and salt; sieve and keep aside.
Beat the eggs using a hand held electric mixer in a large glass bowl.
Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
Add the flour mixture batch by batch and incorporate using a spatula by cut and fold method.
Add butterscotch essence and combine together.
Pour the batter to the prepared tray, level that top and tap 2-3 times to release the air bubble.
Bake in oven for 25-30 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
Take the cake out from oven and let that to cool.
After 10 mins: take out the cake from tray and keep in wire rack to cool down completely.

Whipping Cream

Keep the whipping cream chilled.
Refrigerate a dry glass bowl and head of the beater (or whisk) at least for 30 mins:
If icing sugar is not available powder 1/2 cup granulated sugar and 1 tsp corn flour. Sieve well and and keep aside.
Transfer the whipping cream to the chilled glass bowl and using a electric beater beat at medium speed.
When the cream starts to thicken add icing sugar and butterscotch essence; beat in low speed till stiff peaks are formed. If the cream is not becoming stiff, refrigerate the cream for another 15 mins: and then beat. Another method to easily thicken is to add ice cubes to a large bowl and then keeping the bowl with cream over that and beat.
Beat the cream till the stiff peaks are formed.
Refrigerate the whipped cream until ready to use.

Butterscotch Granules or Praline

Take sugar and water in a heavy, wide bottom pan; switch on medium heat. Do not stir. Let the sugar start melting.
Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice golden color.
Switch off the heat, add butter and mix well until the butter has incorporated well in the caramel.
Add chopped cashew nuts and mix well.
Transfer it to the baking sheet or aluminum foil, and quickly spread it evenly. Let it cool down completely.
Once it has cooled, break roughly into pieces.
Transfer to a zip lock bag and crush roughly with a rolling pin and keep aside.

Butterscotch Syrup

Take sugar in a heavy, wide bottom pan; switch on medium heat. Do not stir. Let the sugar start melting.
Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice golden color.
Keep the flame in low and add 1tbsp butter at a time and mix well till the butter incorporated in the caramel.
Switch off the heat, add fresh cream and mix well until the caramel become smooth.
Transfer the butterscotch syrup to bowl and keep aside to cool down.

Sugar Syrup

Dissolve sugar in hot water and add butterscotch essence; mix well and keep aside.

Assembling the Cake

Trim the sides and top of the cake to level it and remove the hard crust, if any.
Cut the cake into 3 equal sized layers.
Spread 1 tbsp. whipped cream to the cake assembling tray and keep the top layer of the cake over that. Brush the top of the cake layer with sugar syrup. Apply a thick layer of whipped cream over the cake and spread evenly. Add 3-4 tbsp butterscotch syrup over the cream and spread evenly. Sprinkle even layer of praline.
Place the middle layer from the 3 portions over the praline. Brush the top of the cake layer with sugar syrup. Apply a thick layer of whipped cream over the cake and spread evenly. Add 3-4 tbsp butterscotch syrup over the cream and spread evenly. Sprinkle some praline over the cream.
Place the last layer from the 3 portions. Brush the top of the cake layer with sugar syrup. Apply a thin layer of whipped cream over the cake and spread evenly.
Using a palette knife cover the sides of the cake with thin layer of whipped cream. Make sure to fill the gap between each layer at the edges of the cake.
Refrigerate the cake for 15-30 mins:
Apply a thick and even layer of whipped cream on the sides and top of the cake and smooth out the cake using a palette knife.
Sprinkle praline on the sides and top of the cake and gently flatten using palette knife.
Using piping bag add some design over the edges of the cake, if desired.
Refrigerate the cake for at least 3-4 hours before serving. Slice the cake with a sharp knife.
Enjoy the soft, delicious, creamy Butterscotch Cake.

Note:

Adding 2 tbsp. corn flour while baking the cake makes the cake more soft and fluffy.
Make sure that cake is cool down completely before assembling. After baking allow the cake to cool down at least for 4-5 hours before assembling.
If the whipping cream is not stabilizing because of weather conditions, add 1 tbsp. melted gelatin or agar-agar to the cream and beat. You can use 1 tbsp. Cream of Tartar powder to stabilize the cream.
It is always a good idea to keep the bottom of the cake as the top layer. That part will be flat and will be easy to coat with cream.

Oven Baked Pork Chops

2021-05-28T10:01:00.002+01:00

Ingredients

Pork Chops - 6 nos:
Soy Sauce - 3 tbsp
Tomato Ketchup - 1 tbsp
Vinegar - 2 tbsp
Brown Sugar - 1 tbsp
Garlic (crushed) - 1 tsp
Paprika Powder - 2 tsp
Crushed Pepper - 1 tsp
Olive Oil - 1 tbsp

Preparation Method

In a bowl mix together all ingredients except pork.
Slather both the sides of the pork with the marinate mix and refrigerate the pork chops for 3-4 hours.
Pre-heat the oven to 220 degree C (fan mode) for 10 mins.
Place pork on tray and bake for 45 minutes at 220 degree C (fan mode).
Take out the tray from oven and cover with aluminum foil and rest for 10 mins:
Brush the remaining marinade or the juice in the baked tray on both sides of the pork chops and broil for 8-10 mins: (till it become caramelized).
Serve the Oven Baked Pork Chops with sautéed vegetables and rice or mashed potatoes as a complete meal.

Fish and Chips with mushy Peas

2021-05-18T10:35:00.001+01:00

Fish and chips can be considered as a complete meal consisting of fried fish in batter, served with chips. Thich fish fillets without bones are ideal for making this meals. You can serve 2 adults with the measurements given below.

Ingredients

Codd Fish Fillet - 250 gms:
All-purpose Flour - 1/2 cup + 3 tbsp
Corn Flour - 1/2 cup
Beer or Sparkling Water - 150 - 200 ml
Potato - 2 large
Green peas (Frozen) - 1 cup
Butter - 2 tbsp
Mint Leaves - 1 tbsp (finely chopped)
Paprika Powder - 1 tsp
Salt - as required
Pepper Powder - 2 tsp
Oil - as required to deep fry

Preparation Method

Fish

Add all-purpose flour and corn flour to a large mixing bowl. Gradually add beer or sparkling water and prepare a thick batter. Batter should be thick and smooth enough to coat over the fish. Add salt, 1/2 tsp paprika powder and 1tsp pepper powder, mix well and keep aside.
Clean the fish fillets, pat dry with kitchen towel to remove excess water (make sure that the fillets are dry). Cut the fillets into 1inch width long strips.
Sprinkle salt and pepper powder to all sides of the fish fillets, pat with kitchen towel and keep aside.
To a wide bottom mixing bowl add 3tbsp all-purpose flour, salt, 1/2 tsp pepper powder and 1 tsp paprika powder and combine well.
Dust the fish fillets with the flour. All the sides of the fillet should cover with the flour and shake off the excess flour and keep aside.
Heat required oil to deep fry the fish in a deep bottom wide pan.
When the oil start to bubble, keep the flame in medium and dip each fish fillets in the prepared batter (dip the fish fillets completely in the batter and take out, hold for 2-3 seconds to drip out the excess batter) and gently slide to the oil.
Fry the fish for 5-6 mins: in medium-high flame, turning occasionally, till it become crispy and golden in color.
Remove from oil and keep in colander to remove excess oil. Sprinkle some ground salt (this step is optional, but it will keep the fish crispy for longer time).

Chips

Clean the potatoes, cut into equal sized slices, and place to a bowl filled with cold water.
Boil water in large pan, add salt and add potatoes.
Boil for 2-3 mins and remove potatoes from water and place in kitchen towel to remove excess water.
Heat required oil to deep fry the potatoes in a deep bottom wide pan. (you may use the same oil used for frying the fish)
Add potatoes to the oil and fry for 2-3 mins: in high flame, remove from flame and keep in a colander. After 5 mins: transfer the potatoes to hot oil and fry in medium flame for 5-6 mins: (till it become crispy). You can fry the potatoes for 7-8 mins: in medium-high flame, without taking out in between; but if you rest the potatoes in between, it will stay crispy for longer.
Sprinkle salt over the chips, toast and keep aside.

Mushy Peas

Add frozen peas to a pan and cook in high flame for 3-4 mins:
Add butter, mint leaves, pepper powder and salt; using a wooden spatula or potato masher mash the peas to desired consistency. Once the peas become mushy, remove from flame.

Serving Fish and Chips with mushy Peas

Serve two slices of fishes with handful of fried potatoes, 2 tbsp of mushy peas, pickled cucumber and jalapeno, and mayonnaise.
Enjoy the home-made crispy Fish and Chips with mushy Peas as a meal.