COOKING IS EASY

Carrot Halwa/Gajar Ka Halwa....step by step

noreply@blogger.com (Nisa Homey) — Thu, 23 Feb 2012 10:34:01 PST

Carrot Halwa or Gajar Ka Halwa is a simple carrot sweet dish. Carrots are simmered in milk and sugar till it is evaporated. My son loves this very much and yes I make this often for him. I usually grate it in my food processor and always use rich red color and juicy carrots which we get at this season.

I always add 3 or 4 green cardamons crushed and roasted (in ghee) cashewnuts and raisins.
The white spots you see on top is some silver balls I sprinkled before taking the picture :)

One thing I have noticed is that when you make the halwa with whole milk (full fat) you do not need to add extra ghee, but if you are using skimmed milk like I did for this post, then you need to add a little bit of ghee. But if you compare skimmed milk halwa and whole milk halwa....I'd choose the whole milk because you can see tiny weeny bits of khoya in the halwa and ghee from the whole milk itself makes it more juicy and tasty. I have included a picture of whole milk halwa at the end of this post.

Ingredients:
Fresh carrots: 1 kg, grated.
Sugar: 2 cups. (if you do not like too sweet then reduce by half cup, I am on the sweeter side).
Milk: 1 litre, if using whole milk no need to add ghee).
Ghee: 1 tbsp.(optional, only use if using skimmed milk)
Cahewnuts and rasins: 1 tbsp each. (optinal)
Crushed cardamon: 1 tsp.

Method:
1.Wash and scrap the carrots

2. Grate the carrots in a food processor or by hand held grater.

3. Put the carrots in a large deep bottomed pan along with milk and sugar. Bring it to a boil and put the fire on medium (keep an eye on it coz the milk might boil over).

4. When the milk is almost evaporated...

5. Add the crushed cardamon. Fry the cahsewnuts and raisins in ghee and pour it in.

Again mix well for another 10 to 15 min or until the milk has evaporated completely. Allow it to cool. And served chilled or at room temp.

You can also serve with a dollop of vanilla ice cream but I like it to be served on its own.

Now about the full fat or whole milk halwa, like I mentioned earlier you need not add ghee or any dry fruits to it, though adding dry fruits is a personal choice, ofcourse cardamon gives that distinct flavor. Yesterday I made with whole milk and I took a close up pic to show the koya granules in the halwa. Though there is not a bit of ghee in the halwa, it is a bit chewy, glossy, and sticky as though I have poured tons of ghee (clarified butter) into it. Also I did not add any dry fruits...so you could call it a plain Jane!.

Halwa with low fat milk/ghee/dry fruits

Halwa with whole milk minus ghee/dry fruits.

Pick your choice and enjoy!!

Sharing with Radikha's Lets cook sweet somethings, Cakes , cookies, and desserts, Full plate Thursday.

Egg On Dosa....a quick breakfast!

noreply@blogger.com (Nisa Homey) — Wed, 15 Feb 2012 20:48:47 PST

Egg or eggs on dosa is my favorite quick breakfast for my hubby, I mean when the lazy bug strikes me to the core or when I overslept :)

Dosa is almost a staple food, Nidhi likes crispy crunchy dosa, and doesn't mind my occasional experiments on her dosa, but Cheriyan likes just plain crispy crunchy dosa, its the most made breakfast dish in my kitchen. Masala dosa is my favorite always....

Coming to eggs on dosa, its actually a Kerala street food or thattukada special, you can use any eggs; if using quail eggs then 3 eggs per dosa is fine.

Bachelors are you listening!!

Check out my older post for how to make dosa the easy way

Ingredients:
Dosa batter: 1 1/2 ladleful, homemade dosa batter or store brought batter.
Egg: 1.
Pepper powder: 1 tsp.
Refined oil: 1 tsp.
Salt to taste

Method:
1. Heat dosa tawa, and grease it, pour the dosa batter and spread it. Reduce flame to low.

2. Crack one egg and pour it on top of the dosa.

3. Spread evenly on the dosa and drizzle a tsp of oil.

4. Sprinkle salt and pepper, allow it to stay on the tawa for 1 min on low flame so that the eggs are nicely cooked and the dosa becomes crispy.

Ya! that's it....so easy!
Try it blog buddies.....you will love it

So simple and fast.

Check out my video on how to make dosa

Sharing with Full plate Thursday,

Eggless No Bake/Cook Pineapple Pudding.

noreply@blogger.com (Nisa Homey) — Thu, 09 Feb 2012 03:14:28 PST

The second most popular post in this space (by reader's choice) is the no bake/cook pineapple biscuit pudding. I had many queries regarding an eggless version for this. Today, I made this minus the butter and egg. I used Amul low fat cream (25% fat), I guess this gives an excuse to indulge in this creamy eggless pudding.

Ingredients:
Marie biscuit: 1 packet.
Amul low fat cream: 1 packet
Powdered sugar: 1 cup (i used 200 ml cup).
Pineapple stewed: 1 cup.(you can add half cup more if you like pineapple).
Vanilla essence: 1 tsp.
Milk: 1/2 cup.

Method:
1.Take 1 cup of stewed pineapple or more if you like and keep aside.

2. Whip the cream with half cup of powdered sugar and the other half of the sugar towards the end. I did not whip into stiff peaks, creamy fluffy stage is fine. Put the pineapple and the vanilla essence into it and mix well.

3. In a square pan, dip biscuits in skimmed milk and line the dish.

4. Spread half of the creamy pineapple mix on top of it.

5. Put another layer of biscuits dipped in milk and again top it with the cream mix. You can decorate with chocolate shavings or chocolate sprinkles. Chill the pudding for 2 hours.

Eggless pineapple biscuit pudding is all yours!

YUMMMMMY!

Kerala Lemon Pickle/Naranga Achar......step by step.

noreply@blogger.com (Nisa Homey) — Wed, 08 Feb 2012 21:06:45 PST

Summer is setting in slowly and its pickle time again. I love making pickles and lemon pickle tops the most made pickle in my kitchen......because Nidhi just loves them.

I do not make large quantities....I usually make with 8 to 10 medium sized lemons. If the lemons are really small I take about 12 to 15, this time the lemons were quite large so I used only 8 nos.

I always wash the lemons and put them in the steamer for about 5-10 min in low flame because I do not want the lemons to crack and the juices to flow out. So once steam comes put in low flame and check often.

Again this recipe is from amma, who is the best cook I have ever come across.

Ingredients:
Lemon: 8 to 10.
Ginger: 1 inch, julienned.
Garlic: 2 pods, julienned. (if you like more garlic in your pickle you can add more)
Green chilly: 2 or 3 slice, (I dint use this time).
Mustard seeds: 3/4 tsp.
Fenugreek seeds: 1/2 tsp.
Red chilly powder: 2 tbsp. ( I used Kashmiri chilly, you can increase according to your spice level).
Turmeric powder: 1/4 tsp.
Asafoitida powder: 1/4 tsp.
Vinegar: 1/4 cup.
Salt.
Curry leaves.
Gingelly oil/Sesame oil: 2 tbsp. ( I always try to reduce the oil as much as I can...you can add up to 4 tbsp if you are not that health conscious).
Sugar: 1 tsp (optional)

To roast and powder:
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.

Method:
1. Wash the lemons and put them into the appachembu or steamer.

2. Once steam comes simmer it for about 5 to 10 min. Do not let the lemon crack.

3. While the lemons are cooling......take the garlic and ginger....

4. And julienne them. If you are adding green chillies slit them...this time I dint add any.

5. Cut the lemons into 8 pieces and put in a tbsp of salt and mix it.

5. Meanwhile heat a kadai and pour 2 tbsp of gingelly oil. Add in the mustard seeds, allow it to splutter and add the fenugreek seeds.

6. Simmer the fire and add ginger and garlic, let it brown slightly. Add curry leaves.

7. Put in Kashmiri chilly powder, turmeric, and asafoitida. Remember to keep the fire on the lowest level.

8. Mix well. Allow the raw smell to go.

9. Pour 1/4 cup of vinegar.

10. Let it boil and switch off the fire. You can add 1 tsp sugar to neutralize the taste. Allow it to cool

12. Add the salted lemon pieces and mix well. Check salt and if needed add a little more.

13. Now in another small kadai take 1/2 tsp mustard seeds and 1/2 tsp fenugreek seeds. Lightly roast them.

14. Powder them and sprinkle on top of the lemon pickle. This is amma tip to get that authentic Kerala flavour.

15. Mix well. Bottle it. This will keep more than 3 weeks as there is no water in it.

Serve with steaming hot kanji, rice, or just about anything!

Sharing with Blog Hop Wednesdays.
Kerala Kitchen Event
Full Plate Thursday

Chicken Ularthiyathu/Slow Roasted Chicken...step by step.

noreply@blogger.com (Nisa Homey) — Wed, 01 Feb 2012 03:52:10 PST

This is Amma's chicken ularthiyathu akka slow roasted chicken. The most sought after dish during my childhood. This goes with everything from plain rice to fried rice to roti to appam or even with plain bread. I love this so much that making it brings back memories of childhood and Amma's kitchen.

Chicken is cooked along with spices and then sauted in pure virgin coconut oil.

How Amma Makes it:

Chicken: 1 kg.
Onion: 2 sliced.
Ball Tomatoes: 3 pureed.
Ginger: 1, inch, grated or minced.
Garlic: 2 pods, grated or minced.
Green chilly: 2 or 3 slit.
Vinegar: 1 tbsp.
Kashmiri Chilly powder: 3 tsp (increase or decrease according to your tolerance level).
Fresh coriander powder: 2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1 tsp.
Fresh pepper powder: 1 tsp.
Curry leaves.
Coconut oil.
Slivered coconut pieces: 1/2 cup (optional).
Dry whole red chillies: 3, broken.

Method:

1. Put chicken in a deep bottomed pan along with pureed tomato, red chilly powder, coriander powder, garam masala, turmeric powder, vinegar, garlic, and ginger. Mix well.

2. Let it cook until the excess water is almost evaporated.

3. In another large pan, heat 3 or 4 tbsp of coconut oil. If you are using slivered coconut pieces add them and fry them till light brown and keep them aside. Now add the onion, green chilies, 2 or 3 dried red chillies broken, and curry leaves, let it fry till light brown. I used very little oil and you can make in a nonstick pan with less oil.

4. Put the cooked chicken into the browned onions. Let it saute on low flame for about 20 to 30 min. Make sure you stir occasionally. Finally add fresh pepper powder.

Serve hot!

Enjoy!

Sharing with Any One Can Cook.

Vendakka Mappas/ Okra in creamy spicy coconut gravy...Kerala style.

noreply@blogger.com (Nisa Homey) — Thu, 26 Jan 2012 03:32:31 PST

I have been baking a lot...and maybe indirectly responsible for your bulging waistline or your high cholesterol....can't help myself...I love baking and its therapeutic for me....but all the baked goodies are for my kids and their friends....I rarely buy snacks from bakery.....I have this big aversion to store brought goodies....why buy them when you can make them at home.....a healthy economical option, but then its my own personal opinion.

Everyday food for my family is typical South Indian food for breakfast and meals and North Indian, Chinese, Italian etc (here kids demand is dominant) for dinner. Coming back to vendakka mappas aka stir fried okra in spicy coconut curry is a traditional Syrian Christian delicacy. Chicken mappas, mutton mappas, fish mappas, egg mappas, vegetable mappas, vendakka mappas have almost the same curry base; for chicken, mutton, fish it is spices that has to be cracked in oil, and for vegetable, egg and vendakka it is mustard seeds, the gravy is almost same. With vendakka you can add cubed potatoes and here I have added two potatoes. For vegetable you can add carrots, potato, cauliflower, paneer etc. I make atleast one type of mappas per week for dinner to have with roti. My personal favorite is meen mappas aka fish mappas with puttu.

Here in this recipe I used maggie coconut powder (1 packet) instead of coconut milk (1 and 2). You can check out my chicken mappas recipe if you want to have a detailed step by step instruction on cooking with coconut milk. I used coconut powder as an easier alternative to coconut milk....saves time and ofcourse the minus the scraping of coconuts, squeezing them and too many dishes to wash.

As you all know ladies finger can be a bit slimy if put directly into a curry. So to avoid that lightly saute them with 1 tbsp of oil and little salt.

Actually my dad (whom I call achachen) is so found of this curry that he will coax amma to make this almost every night to have with roti, so the past 40 41 years the most cooked curry in my amma's kitchen is Vendakka mappas......amma always sauted the okra in coconut oil......ya saute them only in coconut oil to give that authentic taste.

So lets get cooking!

Ingredients:
Ladies finger: 250 gm.
Potatoes: 2, cubed (optional, you can make with or without them).
Onion: 2, medium, sliced.
Green chilly: 2 or 3 slit (depending on your tolerance level).
Ginger: 1 inch piece, slit thinly or grated.
Garlic: 4 or 5 cloves, slit finely.
Tomato: 2, chopped ( I use ball tomatoes because they are less sour and have excellent red color).
Mustard seeds: 1 tsp.
Kashmiri chilly powder: 1 to 2 tsp (can increase depending on your tolerance level, I used 2 tsp for this curry).
Coriander powder: 2 tsp.
Turmeric powder: 1/2 tsp.
Pepper powder: 3/4 tsp.
Vinegar: 1 tsp.
Garam masala: 1 tsp.
Curry leaves.
Coconut oil
Salt.
Coconut powder: 1 packet, (I used maggi coconut powder, 50 gm)

Method:
1. Lightly fry the okra with a tbsp of coconut oil and salt and keep aside.
2. Heat 3 tbsp of coconut oil in a kadai, put in the mustard seeds and allow it to crack. Add the onions, ginger, garlic, green chillies and allow it to saute till the onions are lightly browned.

3. Put in kashmiri chilly powder, coriander powder, turmeric, and garam masala. (you can save half the garam masala and add it towards the end for more flavour).

4. Mix all the powders well till the raw smell goes, add vinegar, and add the chopped tomatoes and curry leaves. Add a little water to allow the tomatoes to incorporate with the spices and let it fry on slow heat till oil comes out.

5. Mix coconut powder with 2 cups of water and add in the cubed potatoes (if adding). Let it simmer away for 10 to 15 min....till the gravy is thick creamy. Then add the sauted okras and mix well. You can also add boiled eggs to this or make the gravy and add boiled eggs to make mutta aka egg mappas.

Serve hot with rice, roti, puttu, neer dosa, pathiri.....

Sharing with Full plate Thursday

Chocolatechips Cookie Bars.....step by step.

noreply@blogger.com (Nisa Homey) — Thu, 26 Jan 2012 00:02:05 PST

Food has the ability to make complete strangers friends and blogging has given me that, one such friend is Mitha. We exchange mails and have become from strangers to friends in a very short period of time. Surprisingly the main topic of our conversation will be food.

I admire women who balance home and work and Mitha is one such woman......she loves to bake after coming from office, not to mention the hectic office work, traffic jams, a beautiful baby at home....... Whenever I come across an easy recipe I would try it keeping in mind my two sis-in-laws who try to balance work and home.....and I always recommend those easy recipes to them.

Coming back to these bar cookies, the best thing about them is you don't have to roll each one, place two inch apart on the baking sheet....etc etc.....just spread on the baking sheet and bake them...so easy!

These cookie bars are studded with chocolate chips and have a crunchy outer crust with a gooey center. These are so easy to make that you will stick to them forever!

I just love making these super simple cookie bars.

The mantra is make the cookie dough, spread them, bake them, slice them and oh! yeah! munch on them. If you like it to be on the crispier side...just increase 5 minutes of baking time.

Recipe Source: fakeginger.com

Ingredients:

Butter: 1/2 cup/1 stick.
Granulated sugar: 1/4 cup.
Brown sugar: 1/2 cup (I mix 1 tsp of jaggery to granulated white sugar to get brown sugar; if you want more darker brown sugar can add up to 2 tbsp of jaggery).
Egg: 1.
Vanilla essence: 1 tsp.
Baking powder: 1 tsp.
Salt : 1/4 tsp (omit if using salted butter)
Chocolate chips: 1 cup.

Method:

Line a baking pan.

2. Melt butter, stir in granulated sugar and brown sugar.

3. Add egg...(you don't have to take out your egg beater, just your whisk is enough to make these bars).

4. Add vanilla.

5. Dunk in flour, baking powder, and salt.

6. Stir with whisk until combined.

7. Now the best part....fold in chocolate chips. Meanwhile preheat oven to 180 degree C.

8. Give it a soft stir.

9. Pour into prepared pan.

10. Spread evenly (the dough might be a little thick).

Bake for 15 to 20 min or until golden brown and a tooth pick inserted into the center comes out clean. Cut into your desired shape while still warm.

Serve with a glass of milk. This will keep well in an air tight container for a week (if your kids permit).

Sharing with Full plate Thursday. Chocolate Mela

Cappuccino Muffins With Dulce de leche Topping

noreply@blogger.com (Nisa Homey) — Tue, 17 Jan 2012 07:50:08 PST

I had a wonderful Christmas but was down with bronchitis the very next day and though I did get better in time for New Year again it came back and was totally sick for a few more days. Nidhi and Cheriyan was having Christmas Holidays and both of them had a not-so-exciting-holidays.....with a totally sick mom to take care of. I had promised tons of goodies and even promised them Mall visits......anyways I made up with them with this cappuccino muffins (which I make often) and topped it with Dulce de leche. Most of you will be familiar with this creamy toffee caramel flavor sauce. My kids just love them, so I piped this lovely saucy creamy toffee caramel on top of the muffiins and sprinkled some chocolate strands just to cheer them up.

About Dulce de leche; we do not get these here in Calicut and I don't know whether it is available in Kerala. So I usually make them with condensed milk in pressure cooker. If you would like to read about it please click here.

Dulce de leche can be made very easily in just about an hour right in your home with your pressure cooker. To get the creamy consistency just 30 minutes is needed to get this piping consistency it takes 40 minutes. You can top in on cakes, cup cakes, cookies, puddings, brownies, muffins.....

How to make Dulce de leche:
1. First let me warn you that though it is easy to make at home you have to be very CAREFUL!. One tin condensed milk is immersed in water in a pressure cooker and when the steam comes put the weight on and after the 1st whistle simmer the fire for 30 minutes. After 30 minutes switch off the flame and let it come to room temperature. Now we have a hot unopened can in the cooker which might be still hot. DO NOT OPEN it until it comes to room temperature. If you open it while still hot the can will burst because of the pressure inside. So please be careful while making this and please do not let your children handle it while still warm or hot. Open only when the can comes to room temperature....

2. Since I wanted a more thicker consistency I allowed up to 40 min on low flame, so that I can pipe on top of the muffins and it would hold own its own........if you like saucy consistency 30 minutes will be fine. This is how it looked after 40 minutes....a thick dulce de leche.

Pipe it on your muffins or cupcakes or even cookies.

Sharing with full plate Thursday. Hearth and soul blog hop.

Slow Roasted Beef Noodles (With Vegetables) ..........My Way!!

noreply@blogger.com (Nisa Homey) — Mon, 02 Jan 2012 06:50:00 PST

I hope everybody had a fabulous New Year!

I made these slow roasted beef with noodles for New Year's eve. I just massaged soya sauce, pepper, and salt on them and let them sing away to their full glory.

The result was OMG!

Ingredients:
For the Beef:
Beef: 250 gm, thinly sliced.
Soya sauce: 1 tbsp.
Salt as needed.
A tbsp of oil.

For the Noodles:

Noodles: 1 packet (I used Ching's egg noodles).
Onion: half, sliced.
Capsicum: 1, sliced.
Carrot: 1, sliced.
Garlic: 3 to 4 large cloves, sliced.
Soya Sauce: 1 tsp.
Red Chilly Sauce: 1 tsp.
Green Chilly Sauce: 1 tsp.
Oyester Sauce: 1 tsp.
Pepper: 1 tsp, or accordingly.
A tsp of Szechuan seasonings (optional).

Method:
To make the beef:

1. Ask your butcher to thinly slice the beef and this is important, (the local butcher here always tries to hides from me whenever I tag along with Homey to the market...the reason?? ya you guess right I make him cut my meat into thin slices, stripes, mince....the list is endless.

2. Pour 1 tsp of soya sauce, 1 tsp pepper powder, and salt....and really massage them....and allow it to sit for 15 -20 min. Then lightly grease the grill pan or iron skillet pan with a tablespoon of oil and let it sizzle away, cover it and peek in on and off and turn to the other side and vice versa. This should take about half an hour or more or until the meat is cooked.

3. Allow it to cool and cut into strips, that's it your beef is ready!!. I found it difficult to keep it away from prying hands....overall this a very lightly spiced meat

4. Meanwhile cook and drain noodles as instructed in the packet. Heat oil in a wok or large kadai. Add the slit garlic, then one by one add the veggies; onion, capsicum, and carrot. Add the sauces. You can decrease or increase them mildly according to your taste. Add salt and pepper powder. Stir fry own high flame.....toss in the beef

5. Toss in the noodles and mix well. Sprinkle a tsp of Szechuan seasonings if using.

Serve Hot!

Chickpea Yogurt Salad....step by step.

noreply@blogger.com (Nisa Homey) — Fri, 30 Dec 2011 05:59:05 PST

This is my favorite healthy salad ... a perfect break from all the Christmas goodies. Not a bit of oil of any kind in this salad, I used plain fresh yogurt/curd... perfect meal with roti or you can have it own its own (preferably chilled) ...a true protein packed salad...perfect to free your system from all the Christmas goodies.

How I made it:
Soaked, boiled chickpea: About 1 cup.
Tomato: 1, chopped.
Onion: 1, chopped.
Green Chilly: 1, chopped finely (add or decrease according to your tolerance level).
Half cucumber chopped.
About 3 to 4 tbsp of fresh yogurt.
Salt to taste.
Cilantro to garnish.

Method:

1. Soak Chickpeas for altleast 4 hours or soak it overnight and cook in a pressure cooker with little water and salt for 10 to 15 min after the whistle. Open and check if the chickpea is cooked and evaporate the remaining water if there is any.

2. Take all these veggies....

3. And chop them up.

4. Add 3 to 4 tbsp of fresh yogurt and mix well, add salt accordingly. Sprinkle coriander leaves.

Serve Chilled with Roti or have it own its own.

Enjoy this healthy oil-free salad!!

Wishing all my readers, friends, and every one who has encourage me a very happy and prosperous New Year!!

Sharing with Full Plate Thursday.

Martha Stewart's Cupcakes....Again!!

noreply@blogger.com (Nisa Homey) — Wed, 21 Dec 2011 22:06:52 PST

Yes, I made my favorite moist, chocolate cupcake again. I made these as Christmas gifts for my friends......this time I added a handful of chocolate chips to the batter and sprinkled some (generous) on top....for that extra extra chocolate.....If you have not tried these cupcakes TRY IT NOW.

Click here for the recipe.

Sharing with Full plate Thursday, Yummy Desserts 4 New Year.

Boil And Bake Fruit Cake......step by step.

noreply@blogger.com (Nisa Homey) — Wed, 21 Dec 2011 22:00:06 PST

Every year I soak dry fruits in rum or brandy by the beginning of November to make fruit cake for Christmas, this year due to some reason I was not able to do so. Christmas is always a month of cakes and cookies and kids were adamant that they want a fruit cake and I was in a dilemma, thankfully I came across this wonderful space and was happy to know that you can actually boil the dry fruits with the butter and water and cool it and mix it with the dry ingredients...ta da...fruit cake is ready. I immediately tried the cake and it came out wonderful.

A boiled fruit cake does not contain alcohol; yet is moist. It does not need weeks to age, just a day or two would do wonders. I brushed some brandy to the baked cake, if you can tolerate alcohol then go ahead otherwise skip it.

This cake is for all those busy men, women out there who very badly want to make a fruit cake, but was not able to soak the dry fruits......Christmas is just around the corner, don't wait anymore to bake this spiced fruit cake for your loved ones.

Some suggestion I would recommend is to increase the water to 1/4 cup or even up to 1/2 cup depending on the need to make it a soft fluffy consistency.

Use dark brown sugar instead of white sugar + jaggery (I always add 1 tbsp of jaggery to 1 cup of white sugar to substitute the brown sugar). But of course if you are short of brown sugar go ahead and add white sugar + jaggery/molasses. Adding dark brown sugar will give a more intense dark color to the cake.

I added a whole cinnamon stick and crushed dry ginger to the ingredients to boil and removed it after it is cooled. You can either powder them or add them like I did.

Recipe Adapted from : www.thingsforboys.com
How I made the cake:
Butter: 150 gm/ 1 1/2 stick/ 3/4 cup.
Sultanas: 200 gm.
Currents: 200 gm.
Brown sugar: 130 gm, I used white sugar + 1tbsp of molasses.
Dry ginger: 1 inch, crushed or can add 1 tsp ground ginger.
Cinnamon: 1 stick, crushed or can add 1 tsp ground cinnamon.
Soda powder: 1 tsp.
Water: 1 to 1 1/2 cup, I used 200 ml cup.
Baking powder: 2 tsp.
Eggs: 2. lightly beaten.
Flour: 300 gm.
Brandy: 1/4 cup for brushing, optional.

Method:
1. In a bowl combine, currants, sultanas, butter...

2. Add baking soda and sugar ( I used white sugar plus molasses).

3. And add water and cook over medium heat until mixture boils and simmer it for 5 minutes, stirring often. Remove from heat and allow it to cool to room temperature.

4. While the mixture is cooling grease two loaf pans and preheat oven to 180 degree C. Combine the eggs and gently beat it with a fork and stir into the cooled cake mixture. Fold in the sifted baking powder and flour. Spread evenly into the prepared pan and bake for about 1 hour or until skewer comes out clean.

Remove the cake and brush top with some brandy. The cake is best eaten after 2 days of ageing.

Share this easy fruit cake with your loved ones this Christmas.

An Update:
December 21, 2011.

Today when I made this fantastic cake again I made some changes and the cake came out so moist and brown that it was better than store brought one...I thought I will share with you all some updated pictures. Sabina, a very special blogger friend, did the same way and she had amazing result about which she had commented in the comments section.

I added raisins, little tutti fruti (about 100 gms), and chopped cashewnuts; you can ofcourse add dates, cherries, but only make sure that all the dry fruits do not exceed 500 g.

I added caramelized sugar syrup 1 1/2 cup instead of plain water. Omitted the brown sugar and molasses, just added plain white sugar.

For the spices I added 2 nutmeg along with cinnamon stick, and crushed dry ginger (which I took out after it was boiled and cooled).

This pic was taken just after I added the eggs, baking powder, and flour to the boiled and cooled dry fruits mix. See the difference in color because of caramel sugar syrup. Plus I added 1 or 2 tbsp more water to make it a fluffy creamy consistency.

And the result was just amazing!

I brushed about 1/4 cup of brandy to the cooled cake. If you do not want alcohol you can brush fresh orange juice or wine.

Sprinkle powdered sugar on top...it will cover the cracks and give a more Christmas look to the cake.

A more closer look of this amazing, moist fruit cake.

Need any more reason for not baking this fruit cake for Christmas???.

Sending to Sinful delights, Bake Fest, Jingle All the Way, Only cookies and Cakes. lets cook for Christmas red and green, Full Plate Thursday, Yummy Desserts 4 New Year..

Martha Stewart's Chocolate Cupcakes......step by step.

noreply@blogger.com (Nisa Homey) — Sat, 17 Dec 2011 08:57:35 PST

I am a bit wary of using oil in cakes instead of butter, but this recipe made me realize that using oil is as good as using butter. A cake for those who want to reduce butter in their baking....and for those who are still wary of using oil in cakes like I was....its past tense now! :)

I have been getting queries regarding muffin tray, cupcake liners etc. Some don't have muffin tray, maybe it is not available in their part of the world or they live off city limits....the same with cupcake liners...my sis-in-law Vava though she lives in the heart of the city.... is too lazy to go the wholesale shop in Trivandrum, Chali Market (which is crowded 24/7). She has been pestering me to find ways to make muffins or cupcakes without liners and muffin trays.....so I came up with this idea of using paper coffee cups.....and boy! I was glad with the result.

This cake can be made as cupcakes or in round or square pans......but make sure to top with some icing or frosting as the cake itself is not that sweet. Otherwise it is perfect to make as birthday cakes, layer cakes, or cupcakes....it is too spongy and airy....and nobody will guess that there is no butter in it :) dieters take note of this.

#You can add chocolate chips into the batter and sprinkle on top; if you are not planning an icing or fudge topping.

# I also added 1 tsp nescafe (Indian instant coffee powder) to the 3/4 cup warm water as I love the flavor of coffee in chocolate cake...it makes it more chocolatey... (I am a die hard coffee addict, can't do without the daily doses).
# Buttermilk substitute to make 1 cup of buttermilk: In your measuring cup pour 1 tbsp lemon juice or 1 tbsp white vinegar and then add low fat milk ( if you are calorie conscious) to fill the cup. Let it stand for 5 min to curdle.....that's it buttermilk is ready to add to your cakes, cupcakes, muffins...

Yields: 18 to 20.
Recipe Source: Martha Stewart.
Ingredients:
Flour: 1 1/2 cups.
Cocoa powder: 3/4 cup.
Sugar: 1 1/2 cups.
Baking soda: 1 1/2 tsp.
Baking powder: 3/4 tsp.
Salt: 3/4 tsp.
Eggs: 2.
Warm water: 3/4 cup, I added tsp instant coffee powder to this.
Buttermilk: 3/4 cup.
Vegetable oil: 3 tbsp, I used safflower.
Vanilla extract: 1 tbsp.

Method:
1. Preheat oven to 180 degree C. Line muffin tray with paper liners or use coffee cups (paper cups).

2. In a bowl sift flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. In another bowl add oil, eggs, and vanilla extract.

4. Add coffee-water, buttermilk and beat well.

5. Pour this into the dry sifted ingredients and beat until smooth about 3 min.

6. Pour into muffin tray lined with cupcake liners or use coffee paper cups like I used. Bake for about 20 to 25 min, or until a tooth pick inserted comes out clean. The mistake I made was I poured the batter a little more than half of each cup as you can see and the result was that the cake was so spongy and airy that it rose up above the limit. So I would suggest 2/3 fill. I had to scoop out some cake in-order to top it with the fudge sauce.

7. I topped it with my favorite chocolate fudge sauce.

8. Pour a tablespoon of the fudge sauce and use sprinklers.

Tuna / Fish Cutlets......step by step

noreply@blogger.com (Nisa Homey) — Tue, 13 Dec 2011 19:54:18 PST

These crunchy fish cutlets has been sitting untouched in my drafts for quite sometime now. With the festive season around the corner I think it's the right time to make some fish cutlets. I have posted vegetable cutlets which is my daughter, Nidhi's favorite. She just cannot stand fish.....a veggie by all means in a purely non veg family.

These cutlets can be rolled in breadcrumbs and stored in the refrigerator for up to a week. Perfect to make beforehand and use when needed. Just pop it in hot oil when ready to fry. Since this cutlet is made with tuna, I added a tiny weeny bit of garam masala otherwise for fish cutlets you can omit the ever green garam masala...of course save it for meat cutlets and veg cutlets.

You can also roll them in bread slices and make bread rolls...check out here.

How I made them:
Tuna: 1/2 kg, boiled with salt, pepper, and 1 tbsp vinegar.
Potatoes: 4.
Green chilly: 4 or 5, minced.
Ginger: 1 inch, minced.
Onion: 2 or 3, minced.
Vinegar: 1 tsp, if needed.
Pepper powder: 1-2 tsp, according to your spice level.
Garam masala: 1 tsp (only for tuna)
Bread: Enough to make bread crumbs.
Salt: As needed.
Oil for frying and sauting the onions.
Egg for coating.

# How to make breadcrumbs with bread.
Method:
Boiled and cooled tuna is ready for crumbling.

Crumble finely with your fingertips or just pulse in your food processor.

Boil and peel 4 potatoes ( you can see more potatoes in this pic...don't mind that). Mash or crumble it and keep aside.

In a pan heat little oil and add the chopped/minced onions, green chillies, ginger, and salt. Let it saute for sometime till they are soft and lightly browned.

Add the shredded or minced fish into this. Mix well add vinegar, pepper powder and garam masala. Again allow it to simmer for sometime till all the spices are well blended with the fish.

Add the boiled and mashed potatoes and mix it well. Let it simmer away for another 10 min so that the moisture in the potatoes gets evaporated. Make sure you stir them on and off.

Check salt, pepper, and vinegar (if needed add little as needed). Roll with your hands in your desired shape. I always roll it in oval shape as my mom does. Store in air tight container in the fridge and use when needed.

Serve hot with tomato sauce.

Grilled Corn On The Cob......step by step

noreply@blogger.com (Nisa Homey) — Wed, 07 Dec 2011 23:27:59 PST

After so much of cakes and cookies, I am sharing an easy grilled corn which you can do on the stove top. The best part is it is fat free....no oil....no butter... and yes HEALTHY too!

Usually this is done on top of charcoal....which I must sadly admit is seen very rarely in Kerala, but if you go outside the state especially during winters and monsoons you can see corn being grilled on top of charcoal at every nook and corner...oh! how much I loved munching on them....and the smokey flavour.

This is a desi style (Indian style) method with desi dressings....a typical street food style.

I took this pic during my last visit to Mysore.

Here is what you should do:
Corn: 1, select soft ones (press your thumb nail into it to find out softer ones).
Red Chilly powder: 1/2 tsp.
Amchur/dry mango powder: A big fat pinch (optional).
Salt: 1/2 tsp.
Lemon: 1/2

Method:
Select soft corn by pressing into one kernel with your thumb nail...your nail should go right in and it should be juicy....avoid harder ones.

2. Remove the skin and put it on top of gas flame, try to cook all the sides by turning it (you will get the black spots in a matter of minutes)...If you have grill at home then go ahead and grill it.

3. Mix red chilly powder, amchur (if using), and salt. Press one lemon into the masala.

4. Take the hot grilled corn...

5. And rub the lemon all over.

6. That's it perfectly grilled spicy, citrusy corn is ready to munch on this winter......perfectly grilled street food right in your kitchen and healthy too.

Note: Omit the red chilly powder to make it Kid friendly.
Sharing with Turning the table Thursday, Full plate Thursday.

Spiderman Cake for my son...

noreply@blogger.com (Nisa Homey) — Wed, 07 Dec 2011 20:10:43 PST

From home to home, and heart to heart, from one place to another. The warmth and joy of Christmas brings us closer to each other.

Emily Matthews

The very first day of December brings so much joy in our family......10 years ago on December 1st our son was born....my very own Christmas gift.

My son wanted a Spiderman cake for his birthday, he has been wanting that for such a long time and I promised him that I will make one for him, but even when I promised him I had no idea 'how' I will make it. No idea at all. Anyways, I thought I will give it a try seeing his enthusiasm....he even proclaimed to his friends and family that "amma is going to make a spiderman cake for my birthday"....and honestly I dint have a clue on HOW TO....

So I started googling and somehow got a raw idea of what I should do....I went colour hunting and could only get raspberry red and could not find black colour at all....so I decided to go ahead with raspberry red and chocolate brown (I also added some cocoa powder to the icing). Made butter icing for the face and piped cocoa/chocolate brown icing on the face. I am not good at icing...but here is what I got after TRYING!

Spiderman verses Birthday boy!!

I made never fail cake and used butter icing.

Sharing with sizzling tastebuds/100-day Global food festival, Hearth and soul blog hop, Full Plate Thursday.

My Ultimate Chocolate Chips Cookies....step by step.

noreply@blogger.com (Nisa Homey) — Thu, 24 Nov 2011 09:40:45 PST

Yeah! these choc chip cookies are THE ultimate, THE best ever cookies full stop!. The most frustrating thing about us homemakers/bakers is that we are constantly experimenting on cookies, cakes.... and keeps experimenting till we GET that PERFECT recipe and guys THIS IS IT, the best ever chocolate chips cookies....it's oooey, gooey, in the center and crunchy munchy towards the side and mind you it is a big fat cookie....oh! writing about it is already making me grab my cookie jar.

I make this often, kids love them...no..they swear by them....and these cookies store well (compared to cakes) and not once I mean not even ONCE I was disappointed with this perfect crunchy chewy cookies.....all cookieholics...beware!! once you try this you will be addicted to it and make this again and again....so don't tell me I didn't warn you :)

I think the magic in this cookie recipe is that extra egg yolk....or may be the brown sugar....and ya, talking of brown sugar...this is something which is costly and difficult to get at this part of the world. So I always substitute it with jaggery; (I always melt jaggery and refrigerate it). To get 1 cup of brown sugar add 2 tbsp of jaggery...that's it, homemade brown sugar substitute is ready in your hand.....so guys don't let the brown sugar thing put you OFF from making this cookie....this is a NO EXCUSE cookie....so lets get started.

Recipe Source: Browned eyed baker , originally from baking illustrated.

Ingredients:
Flour: 2 cups plus 2 tbsp.
Baking soda: 1/2 tsp.
Salt: 1/2 tsp.
Unsalted butter: 1 1/2 cups (12 tbsp/1 1/2 sticks), melted and cooled until warm
Brown sugar: 1 cup (see above for substitute)
Granulated sugar: 1/2 cup.
Egg: 1 large plus 1 egg yolk.
Vanilla: 2 tsp.

Semi sweet chocolate chips: 1 -1 1/2 cups.

How I made them:

Butter and line baking sheet with parchment paper and keep aside. ( I normally do not line with parchment paper when I bake these cookies, just grease with butter.)

Whisk the flour, baking powder, and salt and keep aside. Omit the salt if using salted butter.

Melt butter and allow it to cool until warm.

Add the brown sugar and granulated sugar into it and mix using an electric beater until thoroughly blended.

Beat in the egg, egg yolk, and vanilla mixing until well incorporated. With the mixer on low speed, gradually add the dry ingredients and beat until combined. Meanwhile preheat oven to 180 degree C.

Stir in the chocolate chips.

Grease your hand with a little butter or oil and pinch of medium sized balls, lightly flatten them and place them on the lined baking tray. (leave 2 inch gaps between cookies as they will spread out during baking).

Bake for about 18 to 20 min or until cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Store in air tight container or cookie jars.

I would recommend adding chocolate chunks instead of chocolate chips for that extra ooey chocolatey yumminess....If you like crunchy crispy cookies (not ooey gooey ones) just bake them a little longer.

Enjoy with a glass of milk

Drumstick leaves Dal Curry.

noreply@blogger.com (Nisa Homey) — Sat, 19 Nov 2011 08:45:49 PST

Moringa ela aka drumstick leaves is high in nutrition and available in abundance in Kerala. There is one tree in my backyard and I love to add them in my curries.

I like to use them in my dal curries and they taste perfect with rice or roti.

Ingredients:
Tur dal/Sambar dal: 3/4 cup.
Drumstick leaves: 1 cup.
Tomato: 1, chopped.
Garlic: 3 or 4 cloves, slit finely.
Red chilly powder: 1/2 tsp.
Dried red chilly: 1 or 2, broken.
Cumin seeds: 1/2 tsp.
Asafoitida: A fat pinch.
Turmeric: A fat pich.
Onion: 1/2 chopped
Oil/ghee: 1 tbsp.
Salt to taste.

Method:
Put the cleaned and washed tur dal in a pressure cooker with salt, turmeric, garlic, tomato, and a drop of oil (so that the dal does not spill over). Pressure cook for 2 whistle and turn off the fire.
In the meantime, in a pan add oil or ghee, add cumin seeds and allow it to splutter, add chopped onion and fry for a few min, add asafoitida, red chilly powder, dried red chilly, and the drumstick leaves. Allow the leaves to saute a bit.
Pour this into the dal and mix well.
Serve hot with rice or roti.

Lemon Glaze.

noreply@blogger.com (Nisa Homey) — Wed, 23 Nov 2011 20:51:30 PST

This is my ultimate coconut cake which I have been telling you about in my last post. I drizzled lemon glaze on top of the cake and it tasted perfect.....I am not going to start again about this cake.....Try it and you will love the coconutey and lemony flavor.

Lemon glaze is so easy to make and you just need sugar and lemon juice and just whisk them up and drizzle on top of cakes, cookies......

#To make it orange glaze just add orange juice instead of lemon juice.
It is better to add the juice a little at a time and whisk the sugar till it is incorporated.

Click here for the coconut cake recipe

Lemon Glaze:
Powdered sugar: 1 cup.
Fresh lemon juice: 1 1/2 tbsp.

Method:
Sift the sugar into a bowl.
Add lemon juice stir with spoon or whisk until smooth and paste-like, adding more lemon juice by 1/2 tsp if the glaze is too thick to spread.
Drizzle on top of cake allowing it to run down the sides.

Sharing with hearth and soul hop and Full plate Thursday.

My Ultimate Coconut Cake......step by step pics.

noreply@blogger.com (Nisa Homey) — Mon, 07 Nov 2011 19:28:38 PST

I love coconut cakes for a change....I am chocoholic by birth, I admit that....but occasionally I wouldn't mind making something not so chocolatey....my son is a Bounty Bar-holic...he just loves that bar filled with coconut and chocolate on the outer covering.....and when I spread melted chocolate and sprinkled desiccated coconut on top...he stated this cake has an almost Bounty Bar taste.

Now if you ask me how many times I made this cake....I frankly don't remember.....I have made this as a loaf...in round pan, in square pan, and in my brownie pan (with lots n lots of chocolate chips...coz my kids says then it has more of a Bounty Bar feeling)......ya! you guessed right....I simply love this cake.

I love the texture, the softness, and coconut flavour of this cake.....

I always bookmark recipes that requires only half cup of butter (ie 1 stick or 100 gms). I simply likes cakes with less butter.

I added juice of 1 lemon and little lemon rind to this cake, and for a change later when I made this cake again I added orange juice and rind and even made lemon and orange glaze ...to drizzle on top and it was just yum!

Recipe source: All recipes.com

# The original recipe had only 1/2 cup of desiccated coconut I increased it to 1 cup because it gave a more coconut flavour, so you can add between 1/2 to 1 cup.

Ingredients:

Flour: 1 3/4 cup.

Sugar: 1 cup.

Salted butter: 1/2 cup (1 stick).

Eggs: 2.

Dried grated (desiccated) unsweetened coconut: 1 cup. (I used a local brand by the name Kairali).

Milk: 1 1/2 cup.

Baking powder: 2 tsp.

Soda powder: 1/2 tsp

Lime juice: 1 lime.

Method:

1. Combine milk and dried coconut.

2. Let it stand for 10 to 15 min....the dried coconut will swell up.

3. Grease and flour a 9"x5" loaf pan, in a medium bowl sift flour, baking powder, baking soda; to get it mixed. Cream butter and sugar. Add eggs one by one and cream again. Add lime juice and rind. Mix well.

4. Add half the coconut milk mix and half the flour. Stir to mix.

Meanwhile preheat oven to 180 degree C. Add the other half of coconut milk mix and flour. Stir till smooth and creamy. If the batter is thick can add 2 or 3 tbsp of milk to make it creamy. Pour into greased loaf pan....Bake for 50 min or until a toothpick inserted in the center comes out clean.

# If you bake this in a 9" inch round pan it will take around 30-35 min to bake and 20-25 min in brownie pan.

Just out of the oven...

I melted 50 gm of chocolate and spread on top and sprinkled desiccated coconut on top...you can try lemon glaze or orange glaze.

Sending to bake fest

Ribbon Pakkavada/Diwali Snacks.....step by step pics

noreply@blogger.com (Nisa Homey) — Tue, 25 Oct 2011 05:07:27 PDT

Pakkavada is an easy snack......I have lovely memories of munching on them reading Archies, Phantom, Tarzen, Mandrake comics, Nancy Drew, Enid Blyton's books etc etc....come weekends Amma used to make them and I have had countless good times with them.

These days all these easy-to-do-at-home snacks are available at supermarkets....but as usual I prefer to make them at home for my hungry kids sometimes as an after school snack or as something healthy for them to munch on while watching TV or lazying with a book.

This is super crispy and crunchy and very thin ribbon like.......you do not need any special skill to make this....just get hold of a murukku press or Iddiyappam press and just press out................ya! its that simple.

I like to add black sesame seeds into the dough.....I love the way they "peep" in my pakkavada.....and I have to caution you that if your pakkavada "achu" or "plate" is as thin as mine....then I would not recommend sesame seeds cause they just stick on the hole....but if you have more patience then go ahead.

P.S. You could always crush them and add....now why didn't I think of that before......

Click for step by step murukku/ chakuli recipe.
Ingredients:
Rice flour: 2 cups, roasted fine rice flour can be found in Asian stores, it is the same flour that you use for iddiyappam and pathiri.
Besan flour/Kadalamavu: 1 cup.
Kashmiri red chilly powder: 1 to 2 tsp, depending on your tolerance level.
Black sesame seeds: 1 tsp (optional).
Jeera powder: 1 tsp.(optional)
Asafoitida/Hing/Kayam powder: 2 fat pinch.
Oil: 1 tbsp.
Salt and water as needed.
Oil for deep frying
Method:
1. In a large vessel put in the fine rice powder and besan flour, gently rub with your fingertips to remove any lumps if any. Add, chilly powder, salt, sesame seeds, jeera, and asafoitida.

2. Mix into a soft dough using water.....grease your hands with 1 tbsp oil and mix the dough again to get a soft and pliable dough.

3. Meanwhile, heat oil in a kadai. Put little dough into your "press" with the pakkavada plate at the bottom.

4. Fill the "press" with the dough and close it.

5. Press the dough into hot oil in circular way....

6. Turn over to the other side and when the sizzling sound subsides. Drain them onto a paper towel or on to a newspaper as the street vendors do. (you can see some very thin ribbons it is because the sesame seeds got struck in the pakkavada plate).

7. Do the same with the remaining dough. When all the dough is fried just give it a light crumble with your hand. Store in an air tight container.
This will stay crispy and fresh in air tight containers....ie if your kids allow.

Let the kids munch on them till their jaws ache :)

Happy Diwali to all my friends...

Remebering Jayasree......No Bake Pinwheel Cookies.

noreply@blogger.com (Nisa Homey) — Fri, 21 Oct 2011 22:26:02 PDT

I came to know about the sad and sudden demise of Jaysree Satish of Kailas Kitchen though I do not know her personally I felt saddened after reading Aparna's and Priya's post and wanted to participate in remembering Jayasree. May her soul rest in peace and I pray that her family gets the strength to endure the pain of losing her so suddenly...

Image Source: Lata-Raja

I made Jayashree's No bake pinwheel cookies as a tribute to her.

Jaysree's No bake Pinwheel Cookies.

We are calling anyone who either followed her blog or knew her to join your hands with us in this tribute to Jayasree..
Visit her blog Experiments in Kailas Kitche n,choose any recipe as you wish..
Take a picture of the dish you have tried from her space..
Visit her page 'Kailas Kitchen' on facebook,post your picture there with the original recipe's link..
You can prepare as many recipes as you can,feel free to share your thoughts about Jaysree.......

Beef Ularthiyathu / Slow Roasted Beef Fry....step by step pics

noreply@blogger.com (Nisa Homey) — Fri, 21 Oct 2011 09:56:32 PDT

Slow Roasted Beef Fry or Beef ularthiyathu or Spicy Kerala Beef Roast is a THE dish which has been tingling my taste-buds ever since my childhood. It is a special dish of Knanaya Christians of Kottayam, usually made as a Sunday Special or for festive occasions. I have been requested by many to make a step by step presentation on how to make beef fry....this easy recipe has been passed down from my grandmother.

My grandmother used to make with shallots instead of onions....and I do use it depending on my mood...I usually stick to onions....do check out my beef curry with a difference where I used only shallots.
Another thing that should not be omitted is coconut pieces thinly cut and ofcourse cook in coconut oil to get that authentic taste.

Nowadays this is the most sought after dish in Kerala along with Kerala porotta ....it goes with almost everything; rice, roti, pallappam, kallappam, or even bread.
I used homemade garam masala, freshly roasted and grounded coriander seeds, and Kashmiri chilly; which has been finely powdered at the local flour mill.
The secret to the dark colour is ofcourse slow roasting it for around 1 hour.... my grandma (ammachi) used claypot for the roasting and I used heavy bottomed kadai and pressure cooker for cooking the meat whilst my grandma used a claypot and slow cooked the meat on traditional "adupu" ... later she moved on to gas stove with her claypot....and eventually sticked to pressure cooker.
So lets get cooking!

Ingredients:
To be cooked with meat
Beef: 1 kg, cut into cubes.
Onions: 3, thinly sliced or 1 cup sliced shallots.
Vinegar: 1 tbsp (or you can add 2 chopped tomatoes)
Ginger: 1 fat piece.
Garlic: 2 pods.
Green chilly: 3 or 4.

Masalas to be fried:
Kashmiri chilly powder: 1 tbsp.
Freshly ground coriander powder: 2 tbsp.
Homemade garam masala: 1 tsp, can also use store brought garam masala.)
Freshly ground pepper powder: 1 tsp.
Turmeric powder: 1/2 tsp.

For tempering
Coconut: 1/2, cut thinly.
Red chilly: 3,4.
Coconut oil: 1/4 cup.
Curry leaves and salt.

Pepper powder: 1 tsp, add towards the end.
Method:
1. Start with 3 onions, 2 pod garlic, 1 fat piece ginger, 3 or 4 green chillies, and curry leaves.

2. Slice the onions thinly, slit green chillies, grind ginger garlic coarsely. (I rarely peel the garlic, just trim the sides and pop them in the grinder.)

3. In a pan put 1 tbsp Kashmiri chilly powder, 2 tbsp coriander powder, 1 tsp pepper powder, and 1 tsp garam masala powder

4. Mix and switch on the gas...

5. Lightly roast the masala on slow flame.....careful here....putting on high flame can get the masalas burnt.

6. Now in a pressure cooker put in the cleaned beef (I had put the beef in a colander to strain the excess water). Mix salt in the beef.

7. add the sliced onions, ginger garlic, green chillies, vinegar, salt, and curry leaves. If you are adding tomatoes can add now. I used only vinegar here.

7. Add the slightly roasted masalas into this and give it a mix with a sturdy spoon....close the pressure cooker lid and after the 1st whistle put it on simmer for about 15 to 20 min.

8. After 20 min when you open the cooker check whether the beef is nicely cooked and if there is water left....switch on the fire again and let the remaining water dry up. Meanwhile take half coconut and slice thinly.

9. Take a heavy bottom kadai....or a big iron skillet...or nonstick pan.....or aluminum pan....or if u have a big clay pot...go ahead and use it. Pour coconut oil into the pan and add the sliced and chopped coconut pieces and when it starts to brown slightly add whole red chillies and curry leaves.....oops this click does not have curry leaves....pls add them it gives out a unique flavor.

10. Transfer the pressure cooked beef into this hot oil. Mix well and let it simmer away.....stir occasionally but let the fire on slow heat only....patience people...patience.

11. This is about 15 to 20 min later....more patience.

12. About 45 min to 1 hour later. At this stage you can add 1 tsp of coarsely grounded fresh pepper powder for added taste and flavor.....and plenty of fresh curry leaves.

Serve warm.

Shared with Full plate Thursday.

Fish Fingers....step by step.

noreply@blogger.com (Nisa Homey) — Mon, 10 Oct 2011 22:26:45 PDT

Who doesn't like crispy hot fish fingers dipped in tomato sauce......my amma used to make them for special occasions or when my cousins used to visit us for vacations....and I loved munching on them while reading books or watching TV.

My kids do not tolerate outside food especially my son.....he gets tummy upset if he has any outside food....so most of the time I try to create restaurant-like food at home and this fish fingers tops the list of homemade-restaurant like food.

Any fish which has thick flesh is suitable for this, cut them into long strips. Marinate them and dip them in breadcrumbs and fry them.....so cool and easy. You can keep them in refrigerator after you coat them in breadcrumbs for about 3 days and longer in the freezer or you can keep them marinate in the fridge and coat with breadcrumbs later.

# You can omit the chilly powder and add 1 or 2 green chilly while grinding ginger garlic paste or can add both.
# You can do the marination a day before or can keep the coated fish in the fridge.

Ingredients:
Butter fish: 250 gm, or any fish which has thick flesh.
Ginger garlic paste: 1/2 tsp.
Red chilly powder: 1/2 tsp.
Salt: 1/2 tsp, approximately, because soya sauce contains salt be careful while adding salt.
Soya sauce: 1/2 tsp.
Red chilly sauce: 1/2 tsp
Pepper powder: 1/2 tsp.
Oil to fry.

For the Crumb Coating:
Bread: 5 to 6 slices.
Egg: 1/2, lightly beaten.

Method
1. Slice the fish into small strips and rub them with ginger garlic, salt, soya sauce, red chilly sauce, pepper powder, and red chilly powder. Keep them for at least 1 hour. Preferably in the fridge.

2. Crumble the bread with your hands and put them into your small chutney grinder.

3. Give it a pulse or till you get coarse bread crumbs.

4. Pour the lightly beaten egg (half egg should be enough) into the marinated fish and mix well.

5. Put the bread crumbs into a plate and take each fish and coat nicely with the bread crumbs.

6. Deep fry them in hot oil.

That's it fish fingers are ready!!

Serve hot with tomato sauce.

Chocolatechip Orange Muffins.

noreply@blogger.com (Nisa Homey) — Mon, 03 Oct 2011 08:44:26 PDT

Fall has arrived......

Oranges are my favorite this season...

I love oranges....I know you love them too....

I love orange juice in cakes........check out my favorite orange cake recipe here

These muffins are soft, light, and have two of my favorite things.......orange and chocolate chips....WOW!

They are not dense like cappuccino muffins....they are airy and pillow like.....I think the buttermilk and the orange juice gave that soft texture to the muffins.

Plus these muffins can be easy whipped up....

If you do not have buttermilk please don't think of not baking these oh! so! feather light muffins....you can make buttermilk substitute right in your kitchen and get along with your baking.

*Buttermilk substitute to make 1 cup of buttermilk: In your measuring cup pour 1 tbsp lemon juice or 1 tbsp white vinegar and then add low fat milk ( if you are calorie conscious) to fill the cup. Let it stand for 5 min to curdle.....that's it buttermilk is ready to add to your cakes, cupcakes, muffins......

Recipe inspiration: Cooklikemom.

I reduced the quantity of baking powder.

# 12 muffins with this recipe.

#Add orange juice and buttermilk accordingly.

Ingredients:

Flour: 280 gm.

Sugar: 100 gm.

Baking powder: 1 tbsp.

Baking soda: 1/2 tsp.

Egg: 1.

Oil: 80 ml.

Orange juice: 100 ml.

Buttermilk: 200 ml, refer substitute *.

Chocolate chips: 1/2 cup.

Orange peel: 80 gm, chopped. (optional, I did not use them).

Salt: A big fat pinch.

Method:

1. Preheat oven to 180 degree C. Line a muffin tray with paper liners.

2. Sieve flour, BP, and salt and keep aside. Add orange peel to it if you are using.

3. In a separate bowl beat egg with a whisk till light and fluffy, whisk in sugar, oil, orange juice, and the buttermilk and mix well (at this stage you can see the mix becoming a little frothy).

4. Add the sieved flour slowly into the buttermilk mixture and fold gently. Do not over mix.. Gently fold in the chocolate chips.

5. Fill each muffin cup about 3/4 full. I sprinkled some choc chips on top of the batter too.....ya you heard me right I am a chocoholic.

6. Bake for 20 to 23 min.....it took just 18 min in my oven.

Fresh out of the oven.

Serve.

Peel off the liners.

....and sink into them.

Sharing with full plate Thursday.