Baby's Kitchen

Mango Cheese Mini Cake

2013-08-15T16:45:00.000+04:00

What I like most out of this recipe is that it is not very hard to make and looks so cute. No Baking involved and no eggs too :). Make a day before and you can chill it overnight. Mango cheese cake is very delicious and impresses everyone and for sure it will be the winner in a party.

Ingredients:
Mango puree - 3/4 of a cup (Fresh or canned)
Cream cheese - 250gm
Cream - 170 gm
Sugar - Half a cup (Powdred)
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups
Melted unsalted butter- 75 gm

Preparation:
Give a pulse to the graham crackers in your mixie. Add melted butter and mix well until the mixture comes together. Press into the bottomof individual glasses. Refrigerate while preparing the rest of the cheesecake. Mix the cream cheese, cream, and powdered sugar in a bowl until well combined.Double boil the gelatine and stir till it completely dissolves. Add it to the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Mix well so that it turns a pale yellow shaded uniform mixture.Pour on top of the graham cracker base. Return to fridge for another 10-30 mins. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. Refrigerate overnight and it will be ready to serve. I swear you that mango cheese cake is heavenly beautiful and Yummy too.

Awaiting your comments..
Nitha

Puli inji

2013-08-15T16:04:00.001+04:00

Ingredients :

Ginger : 1/2 cup /200grms /0.55lb (finely chopped)

Tamarind pulp (concentrated) :1 cup or Tamarind : 250grms /2 lemon sized

Green Chilly : 4 /100 grms (finely chopped)

Turmeric Powder : 1/4 tsp

Red Chilly Powder : 1/2 tsp

Mustard seeds : 1/2 tsp

Small onion : 5 (finely chopped) (Optional)

Dry Red Chilly : 2-3 (broken)

Jaggery : 1/4 cup /50 grms or according to taste

Curry leaves : 2 sprig

Coconut Oil : 3 tbsp

Salt to taste

Method of Preparation :

1. Soak the tamarind in 1 cup of hot water for a 10-15 minutes then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract.

2. Peel the ginger and chop finely, pour the chopped ginger into salt water and keep it there for 5 minutes,and drain it.

3. Heat coconut oil in a kadai and fry the ginger until its brown.

4. Remove the fried ginger on to tissue paper to remove the oil and keep it aside.

5. Grind the fried ginger in a mixer grinder to get it finely crushed.

6. Take a kadai and pour the tamarind juice,add salt,chilly powder and turmeric powder and combine well.

7. Bring to boil,Reduce the flame to low and cook for 10 minutes,so that the gravy gets thick.

8. Add 1 cup of hot water with jaggery and mix well,filter it and keep that aside.

9. Heat oil in a pan,add mustard seeds, when it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour.

10. Pour this mixture to the cooked tamarind water

11. Add the crushed ginger and jaggery water ,reduce the flame allow the mixture to boil to a thick consistency.

12. Cool and transfer to a bottle and Enjoy!

Awaiting your comments..

Nitha

Cashew and rice sweet balls (Andiyunda)

2013-08-15T16:04:00.000+04:00

This is a simple snack having added only 4 ingredients. The unique flavour of cashews, jaggery and roasted rice is truly wonderful.And mostly this reminds me memories of my grandmother...Summer holidays!!! the season of cashews, during the daytime when we cousins play around, we pick the fallen cashews and take it to grandma. In the evening she will roast this cashew in charcoal..Aroma which spread on burning raw cashew in charcoal- I cannot explain in words..Those who experienced it will not forget in life time..next step is removing the burnt shell and taking the cashew out..using this cashew she make this snack

In the old days the rice was roasted and then pound into a fine powder on a giant sized version of the counter top mortar and pestle called Urall um Olakka. Nowadays most people use their mixies, grinders or grain mills.

Ingredients:
Raw Cashews(unsalted): 1 Cup
Matta Rice :Half Cup
Grated Jaggery: 1 cup
Grated Coconut: 1 Cup

Preparation:
Roast the rice in a heavy bottomed kadai medium low flame. Do not use your non stick pas as the grains would create scratches in your pan.Stir often till the the rice starts turning slightly reddish or darker shade with a splitting sound. Ensure that Your are stirring well so that rice gets roasted uniformly.Keep it for cooling.Meanwhile in the same Kadai roast the cashew till it is golden brown colour.Grind the roasted rice when it is cool to fine powder. Similarly you can grind the roasted cashew also.Mix well the powdered roasted rice and cashew with grated jaggery and coconut. Or you can give a pulse in mixie with all the ingredients in powdered form.make smalls out of this mixture. Its ready to serve any time.

Notes:
If the mix is reluctant to form a ball, you can add some more grated coconut.Also you can add flavours like cardamom powder or cumin powder to enhance the taste. But personally I don't like adding any flavours to this snack.This tastes best within 2-3 days of make or store it in fridge for few more days

Awaiting your comments..
Nitha

Naadan mutta roast

2013-08-15T16:03:00.000+04:00

Ingredients :
Eggs - 5

Onion - 2.5, medium-sized, thinly sliced

Tomato - 2 small, chopped

Ginger - 1 tbsp, finely chopped

Garlic - 1 tbsp, finely chopped

Green chilies - 3, slit

Turmeric powder - 1/4 tsp

Chili powder - 1 - 1.5 tsp

Coriander powder – 1 tsp(Optional)

Pepper powder - 1/4 tsp (Optional)

Garam masala powder – 1/2 - 1 tsp

Curry leaves - 1 sprig

Mustard seeds - 1/2 tsp

Salt - To taste

Oil – 1.5 - 2 tbsp or as required

Cilantro - 2 tbsp chopped, to garnish (Optional)

Preparation:

1. Boil the eggs in water for about 11 - 14 minutes or until they are done. Rinse under cold, running water and remove their shells. Cut them into halves. Keep aside.

2. Heat 1.5 - 2 tbsp oil in a non-stick wide pan at medium heat and splutter the mustard seeds. Add ginger, garlic and green chilies. Saute for 20 - 30 seconds and add the sliced onion, curry leaves and little salt. Stir-fry until onion turn golden in color. Now add the chopped tomatoes. Cook covered for a few minutes at medium heat until they get mashed up and the oil separates. Now add all the masala powders. Stir for 20 - 30 seconds or until the oil separates. You can sprinkle a little water to avoid the masala powders from getting burnt. Add 1/4 cup water (adding water is optional). Mix well and taste-check for salt. Now add the egg halves. Mix them carefully with the masala. Cover with the lid and cook for one minute at very low heat. Garnish with chopped cilantro. Remove from fire and serve hot.

Awaiting your comments..
Nitha

Mutton Chops-Dried version

2013-06-05T22:23:00.002+04:00

Here goes the weekend special..Mutton Chops. My Husband's favourite!!!

Ingredients:
Mutton (with bones) : 3/4 kg (cut into large cubes)
Onion : 2 (medium)(thinly sliced)
Garlic : 4-5 cloves (crushed)
Ginger : 1" piece (crushed)
Red Chili Powder : 1 tbsp or to your spice level
Whole Pepper Powder : 1 1/2 tbsp or to your spice level
Turmeric powder : 1/4 tsp
Lemon juice : 1 tbsp
Curry Leaves : 1 sprig
Coconut oil or Cooking oil : 1 1/2 tbsp (Preferably coconut oil)
Hot Water : 1/2 - 1 cup
Salt to taste

To roast and grind the Spice Powder:
Fennel seeds : 1 tsp
Cumin seeds : 1/2
Star anise: 1
Cardamom Pods : 4
Cinnamon : 1/2" stick
Bay Leaves : 1

Preparation:
Wash and cut mutton in to large cubes, and place in a pressure cooker. Add 1/2 cup of hot water and salt to taste and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch off the flame and let it cool naturally. In a small frying pan lightly roast all the ingredients listed " To roast and grind the spice powder" and powder it using a mortar and pestle or your smar jar of mixie.

Heat 2 tbsp of oil and add half of the grounded spice powder (leaving half behind for final sprinkling) and saute for a minute. Do not burn the spice, stir continously to avoid burning.). Add few curry leaves and the onions till it turns to translucent and brown in color.Add the crushed ginger paste and garlic paste and sauté for a few minutes.Mix chili powder, pepper powder and turmeric powder with a tbsp of water to make a paste. Add this paste to the pan and saute for a few minutes till the whole mixture turns to dark brown colour.

Remove the cooked mutton pieces with a slotted spoon and add to the pan. Reserve the stock.Mix well and keep sauteing till the mutton pieces are well coated with masala and becomes dry and change the color to light blackish/dark brown.Pour the reserved stock (or add water if not enough stock) into the pan and mix well. When the gravy starts to thicken, add the remaning curry leaves, the rest of grounded spice powder and stir well . Continue cooking for another 5 minutes or till almost all the liquid is gone from the pan and the mutton pieces are well coated with the remaining gravy.Add the lemon juice and mix well and immediately remove from the stove.The dish will get a darker shade once it rests.

Awaiting your Comments..

Nitha

Coffee Pudding

2013-05-23T16:10:00.001+04:00

Here goes my second attempt in pudding...First one was a 4 layered pudding..So now the question is "Where is the recipe for first one??". Missed to take a photograph..Hence will be posting the recipe when photograph is ready..

INGREDIENTS:
Instant coffee Powder: 2 tsp
Sugar: 4 tbsp
Water: 2 Cup
Milkmaid: Half tin
Fresh Cream: 1 Cup
Agar Agar: 5g

PREPARATION:
Soak agar agar in half cup of water.
Next step is making coffee. Boil 1.5 cup of water and add 4 tbsp of sugar. Remove the bowl from stove and add 2 tsp of instant coffee powder and mix well. To this black coffee add half tin of milk maid. Take one cup of fresh cream and mix it with some quantity of coffee+ milkmaid mixture to make it loose. Then add this loosened cream to coffee+ milkmaid mixture. Take a pan and add soaked agar agar with water and boil it till the solution is clear without any residue. Sieve the contents into the coffee mixture and mix well. Now transfer all the contents to a wide bowl and place in refrigerator to set. After half an hour your delicious coffee pudding will be ready to serve.

Awaitng your Comments..

Nitha

Stuffed okra

2013-01-02T12:08:00.001+04:00

Okra/Bindi/Vendakka Stuffed

This is some what time consuming, but still everyone will enjoy this stuffed okra

Ingredients

Vendakka- 10 Nos
Onion- 1 chopped
Green Chilli- 2 Chopped
Red Chilly powder- 3/4 tsp
Coriander powder- 1 tbsp
Kadala podi- 1.5 tbsp
Turmeric powder - Half tsp
Lime juice- Half tsp
Cumin Powder- Half tsp
Garam Masala Powder- 3/4 tsp
Hing- small pinch
Salt- as per taste
Oil- As required

Preparation

For stuffing:
Chop green chilly and onion as fine as possible
Heat pan with lil oil and add chopped onion and green chilli and fry well
Add all dry powders except besan and fry for few seconds.
Add besan now and fry in low flame
Now stuffing is ready

Wash and wipe okra so that it is dry.
slit bindu lengthwise (Do not remove the seeds)
Now stuff all okras with masala mi

Stuffed okra is ready but not to serve

Heat a pan with lil oil and place okras on the pan and cook in low flame.
Gently turn the okras to all sides to cook evenly-Cook till okras are soft
Colur will change to light brown from green as it is cokked

Serve hot with rice or chappathi.

Awaiting your comments

Nitha

Chicken Liver Fry

2013-01-02T11:06:00.002+04:00

Liver fry is one of the famous recipes in Non-veg section.People usually love to have chicken liver recipes as a side dish when having beverages or alcohol. Because of its spiciness, people of all ages like to have it during winter season. Chicken was never in my list of favourites. I usually keep it aside for my brother or husband :). But I swear this will be a treasure for liver lovers

Ingredients:

Chicken Liver: 1/2 kg

Shallots (or Onion) : 1/2 cup (finely sliced)
Garlic : 1 tbsp (crushed)
Ginger : 1tbsp (crushed)
Green Chillies : 6-7 (slitted) or to your tolerance level
Turmeric Powder : 1/2 tsp
Red Chill Powder : 1 tbsp (or to your spice level)
Black Pepper Powder : 1 tbsp (Freshly grounded, add or reduce according to your taste & spice level)
Garam Masala Powder : 1 tsp
Cumin Powder : 1/4 tsp
Curry Leaves : handful
Coconut oil : 1 tbsp
Salt to taste

Preparation:

Cut liver into medium sizes
Add 1/4 tsp turmeric powder.
Soak it for some minutes.
Clean and wash well for 2-3 times.
Drain it in a strainer so that all blood and water drains out-Keep it aside
Heat oil in a pan, add curry leaves and crushed garlic, ginger
Saute for couple of minutes.
Now add the sliced shallots and green chillies, saute until it turns to translucent and golden brown in color.
Add all the dry spices powders and fry till oil separates.
Add the cleaned liver pieces, salt; mix and toss it till all liver pieces combines well with masala (3 minutes approximately).
Pour in 1/4 cup of water, cover and cook on medium heat for 6-8 minutes or till all the water evaporates. (Liver should not be cooked for too long or in too much water. so care should be taken when cooking the liver. Once it is overcooked the liver pieces will become rubbery)
Optional - Add some freshly ground pepper if you want it little spicy and some more flavor.
Add coconut oil and fresh curry leaves and dry roast it in medium heat till browned up. (5 minutes approximately)

Delicious and spicy liver fry is ready.

Awaiting your comments

Nitha

Fish Biryani

2013-01-02T10:59:00.000+04:00

Hi all,

This is my first attempt in Biryani. But somehow it went well ;). This is prepared in Malabar style with lots of sauted onions, ginger, garlic and tomatoes with a touch of spice and spicy fried fish. The outcome is a slight tangy fish masala that pairs well with the ghee rice making a wonderfully aromatic and rich Fish Biriyani.This post is dedicated to my father in law-who is lover of Fish and Fish dishes :)

Ingredients :

For Rice :
Basmati rice : 2 cups
Water : 4 cups
Cloves : 4 nos
Cardamom pods : 3 nos
Cinnamon stick : 2 (1" pieces)
Bay leaves : 1no (optional)
Onion : 1 big (finely, sliced)
Lemon juice : 1 tsp
Salt to taste

For Marinating Fish :
Fish (I used Hamour): 1/2 kg
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/4 tsp
Ginger Garlic paste : 1 tsp
Fennel seed powder : 1/2 tsp
Lime juice : 1/2 tsp
Salt to taste
Ghee/Oil for frying

For Fish Masala :
Onion : 4 (medium, thinly sliced)
Tomato : 2 (medium, chopped)
Green chillies :6-7 nos
Ginger : 2 pieces (big)
Garlic : 8-10 cloves (big)
Yogurt : 1/2 cup
Red chilli powder : 1 tsp
Coriander powder : 2 tbsp
Turmeric powder : 1/4 tsp
Briyani Masala : 1 tsp
Mint leaves : 1/4 cup (chopped)
Coriander leaves : 1/2 cup (chopped)
Lime juice : 1 tsp
Ghee /Oil : 2 tbsp

For Garnishing :
Cashew nuts : Handful
Raisins : Handful
Ghee : 3 tbsp
Onion : 1/2 cup (thinly sliced)
Coriander leaves : Handful
Saffron : 1-2 strand
Warm milk : 2 tsp

Preparation :

Fish Masala:

Clean the fish and marinate with above mentioned ingredients
Apply it on fish and keep it in the refrigerator for 1 hour.
Make a paste of garlic,ginger and green chillies and set aside.
Heat a Ghee/Oil in the frying pan and shallow fry the fish flipping both the sides- keep it aside.
In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent
Add the ginger,garlic,green chilli paste, saute until brown color
Add tomatoes,saute for few seconds
Now add chopped corainder,mint leaves and combine well.
Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and combine well until the raw smell is gone.
Add fried fish, yogurt and mix well; if the gravy dry then add some water. (if needed).
Cover and cook on low flame for about 5mins and wait till oil starts to separate and adjust salt.

Cooking the Rice:

Soak the rice for 30 mins and drain keep it aside.
Heat the ghee/oil in the pan,add sliced onions,all spices and saute for few mins; now add the drained rice and saute till rice combines well with all spices.
Boil the required water,add flavored rice,and cook the rice for 8-10mins.(uncovered)
When rice is done, drain the excess water immediately.
Sprinkle the lime juice and set it aside.

Garnishing :

Heat ghee and fry the thinly sliced onion till golden colour and crispy for 15 minutes sprinkle little sugar to caramelize, remove and drain on to the paper towel.
Now fry cashews and then raisins until they turn golden colour, drain and remove on to the paper towel and keep it aside.
Mix saffron strand in warm milk and keep it aside.

Layering :

Preheat oven to 350 degree F/180 degree C.
In a oven proof dish, grease your cooking dish and spread half of the fish masala and with some cooked rice.
Sprinkle biryani masala, fried cashews, raisins, fried onions and chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk over the rice as the final layering. Repeat this process.
Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins.
When it is done, remove and keep the dish covered until serving

Awaiting your Comments

Nitha

Ela Ada

2012-08-21T15:33:00.000+04:00

Ingredients :

Roasted Rice flour : 2 cup
Boiling Water : 2 cups approximately
Grated Coconut : 1 cup
Sugar : 1/2 cup
Salt a pinch
Banana Leaves : as required (slightly dried)

Preparation :

Boil water in a pan, add salt to taste.
Pour the boiled water little by little to the roasted rice flour, using spoon stir and mix well thoroughly until to a smooth dough.
Cover and keep aside for 10 mins.
When the dough is little warm and easier to handle, knead well with your hand into a smooth dough. It should not be too thick or too loose. The consistency should be little looser than the chapatti dough
Make Lemon sized balls.
Wet your finger and place lemon size dough in the center of the leaf, flatten it with finger.
Mix sugar and grated coconut and spread the filling on it. Fold the banana leaf in half. Tuck the ends of the leaf.
Heat a earthern pot /manchatti or tawa. when it is hot, place the ada and roast them on both side at medium flame till the banana leaves turns brown and charred little. when ada starts to detaches from the leaf. Remove from the fire...

Serve hot with cup of tea/coffee and Enjoy!

Awaiting your comments

Nitha

Tuna Ularthiyathu

2012-08-21T15:24:00.000+04:00

Ingredients:

Canned Tuna

Oil - 1 or 2 table spoons

Mustard seeds

Curry leaves

Onions finely chopped - 1 large

Ginger - Garlic paste - 1 tea spoon or crush 2 cloves of garlic and a small piece of ginger

Green chili chopped - 1(optional)

Salt to taste

Red chili powder - 1/2 tea spoon

Coriander powder - 3/4 tea spoon

Turmeric powder - 1/4 tea spoon

Garam masala - 1/2 tea spoon

Directions:

Open the lid of the canned Tuna around and drain the water from the can as much as possible.
Heat oil in a non stick pan and splutter some mustard seeds.
Add curry leaves and fry for 30 seconds.
Slide in chopped onions and saute till it turns brown for like 7-8 minutes.
Add ginger and garlic, fry for a minute and add the powders and mix well.
Stir in the Tuna from the can and combine everything well.
Saute the mix for nearly 10 minutes, until it is done and dry and brown.
Sprinkle some water in between, for it to prevent from sticking to the bottom.

Serve warm as a side dish..

Awaiting your comments

Nitha

Aval Payasam

2012-08-21T15:21:00.001+04:00

Ingredients :

Beaten rice flakes /Aval: 3/4 cup (Thick variety )

Milk: 1 ltr

Sugar: 1/2 cup (Increase or decrease according to your sweet level)

Ghee: 3 tbsp

Saffron: 1-2 strand

(Mix saffron strand in warm milk and keep it aside.)

Cardamom Powder: 1/4tsp (optional)

Cashew nut /Raisins (optional) (fried in ghee)

Method of Preparation :

Wash the aval well under running water, drain the water completely and place it over a kitchen towel / tissue. (Note: Do it real quickly, if the aval absorbs too much water, they become soggy.)
In a heavy bottomed vessel add the milk and bring to boil.
In pan heat the ghee and saute the cleaned aval and cook till they become dry and flaky.
When milk comes to boil, add the fried aval and stir well, reduce the flame and allow the rice flake to cook in the milk for about 15-20 minutes till the milk has reduced in volume to about half.
Add sugar and mix well till the payasam thickens.
Add the cardamom powder and saffron milk and milk well.
Optional - Fry cashews & raisins in ghee and add to payasam
Wait for 10-20 minutes for the payasam to get homogenized and attain room temperature.

Awaiting your comments

Nitha

Pound cake - Using condensed milk

2012-06-27T09:29:00.001+04:00

Ever tried condensed milk?????? Almost all will have an answer "Yes" :)
Its simply great with everything..Condensed milk is basically just regular cow milk, with water taken out and lots of sugar added to it...Its smell is sooo tempting that I cant resist myself.. I always take a spoonful to eat it just like that..Its sooo yummmy..

Ingredients:
All Purpose flour/Maida: 1 1/3 cup
Condensed milk: 1 cup
Powdered sugar: 1 cup
Unsalted butter: 1 cup
(at room temperature)
Eggs: 2
Baking powder: 3/4 tsp
Vanilla essence: 1tsp
Salt: one pinch

Preparation:
Sieve flour and baking powder until well combined. I did so for 4 times
Beat butter and sugar until soft and fluffy (5-7 mins)
Add the condensed milk and whisk again for the same time until they are well combined
Whisk eggs using a spoon for about 2-3 mins and keep it aside
Add the flour(+baking powder) to the condensed milk mixture until they are just blend together
(Don't beat too hard)
Add whisked egg, salt and vanilla essence and mix them well
Transfer the batter to a greased cake pan.

Preheat the oven to 180C/325F for 35-40 mins. I baked for 45 mins. Time depends on how powerful your oven is.Bake until the top is dark brown and when a tooth pick when inserted should comes out clean

Cool the cake, cut in to desired shapes..

So..its your turn..try out..

Awaiting your comments..
Nitha

Kadala Curry (Easy Version)

2012-06-27T08:32:00.001+04:00

Ingredients:

To pressure cook
Kadala/Black chick peas: 1.5 cups
Onion (Chopped): 1/2 large
Green chillies slit: 2
Curry leaves: 2 sprig
Turmeric powder: 1/4 tsp
Pepper powder : 1/2 tsp
Fennel Powder: 1/2 tsp
Salt to taste
Water: as required

To saute
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Dry red chillies: 2
Curry leaves: 1 sprig
Coconut flakes: 2 tbsp
Shallots: 3-4
Chilly powder: 1/2 tsp
Coriander powder: 1 1/2 tsp
Garam masala: 1/2 tsp

Preparation:
Soak the black chick peas in water overnight or 8-10 hours
Pressure cook the ingredients mention above under the section "To pressure cook"
Heat oil in a pan and splutter the mustard seeds and fry the red chillies.
Add curry leaves and coconut flakes and saute till they turn light brown in color
Add shallots and saute till they are light brown
Switch off the flame or bring down the heat and add coriander powder and chilly powder
Saute until the raw smell goes
Add the cooked black chickpeas
In between take 2-3 tbsp of cooked chick peas and give a quick pulse.
Add the ground paste to pan. (this step is to make the gravy thick)
Bring the curry to boil. Add the garam masal and mix well
Switch off the flame

Serve hot with Puttu, Idiyappam, Pathiri, Chappathi, Appam etc

Awaitng your comments...
Nitha

Puttu

2012-06-26T18:04:00.002+04:00

Ingredients:
Rice flour: 1 1/2cup
Grated coconut: 1/4 cup
Salt to taste
Water -As required

Preparation:

Fill a pressure cooker or puttu kudam with one-half water. Close with its lid and bring to a boil.
Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist.(Be careful while mixing, it should not turn into a dough) The final mixture should be in a powdered form, but wet enough for steaming.
To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 5 - 10 minutes.
Put the small steel plate with holes inside the puttu maker mould. Fill the puttu maker/mould with 1 - 2 tbsp grated coconut. Now add the puttu podi ( just loosely fill it with rice flour, do not press).Cover with the lid. Place it on top of the pressure cooker / puttu kudam when steam starts coming out. Steam cook for about 7 – 9 minutes or until steam comes profusely through the small holes on top of the puttu maker lid. Take out the mould and invert it into a serving bowl / casserole.It tastes best with kadala curry, spicy egg curry, cherupayar/ muthira curry, cherupayar and pappadam, pazham, ghee and pappadam,Fish curry sugar etc.

If you are making this in a chiratta puttu maker, you need to steam it only for about 4 – 5 minutes.

Uzhunnu vada

2012-06-26T12:27:00.001+04:00

It has been a weekend eve and I was nostalgic for the good old tea times with my friends at Infosys..I had a sudden craving for Indian tea time delicacies.... uzhunnu vadas with hot tea/coffee.This is a common snack in trains. During our weekend journeys from Trivandrum, we used to take parcel of hot and crispy uzunnu vadas of "Arya Nivas" Ah! Life is too good.Its crispy on the outside and soft & fluffy inside...mmmm... I want you to experience the same enjoyment and therefore, wait no more. Go ahead and start this journey of crispy crunchiness!

Ingredients:

Uzunnu parippu/Urad dal: 2 cups
Rice flour: 2 tbsp)
(Makes vada Crispy)
Green Chillies(Chopped): 3-4
Curry leaves(Chopped): 1 sprig
Ginger(Chopped): 1 inch Piece
Onion (Chopped): 1/4 cup
Crushes black pepper corns: 1 tbsp
Salt to taste
Baking soda: 1 pinch (optional)
Oil to fry

Preparation:
Soak Urad dal in water for almost one hour.
Grind the dal in mixer grinder without adding water. If you cant resist adding water, just sprinkle some. I prefer very little water because, more amount of water the more vadas will absorb the oil.Grind till you get a fluffy , thick and smooth paste.
To this batter add chopped onions, ginger, green chillies, curry leaves, black pepper curry leaves and salt. You can add a pinch of baking soda. This makes vada soft.
Let the batter sit for 5-10 mins
Heat a frying pan and pour oil into it.
Make round shaped balls with your palms
Wet your hands lightly, take the balls press it slightly with your 4 fingers.
Make a hole in the middle of it . Drop it carefully to the hot oil
(Wet your palm ,each time you make vadas, this prevent batter sticking onto your hand)
Fry the vadas till golden brown.

Awaiting your comments...

Nitha

Pazham Pori

2012-06-25T12:23:00.001+04:00

Pazham Pori is the favourite snack of keralites. It is ripe banana (nenthrapazham) dipped in Maida and then fried in Oil. Pazham pori is all time favourites of my hus :)..He just love this snack. It's also a very tasty, fast and easy to make.

Ingredients:
Ripe Banana: 1 large
Maida/All Purpose flour: 3/4 cup
Rice flour: 3 tbsp (Optional)
Milk: 2 tsp
Turmeric: One pinch
Sugar : 2 tsp
Salt: one pinch
Crushed cardamom: 2 pods
Baking powder: One pinch (Optional)
Oil for frying

Preparation:
Peel the banana and cut in to two. Take one portion and cut into thin pieces lengthwise
Mix all other ingredients with water(except oil) to make a smooth batter of medium consistency.(Take care not to bring any lumps)
Pour oil in to a pan and heat it
Dip the banana pieces in the batter and shallow fry it
Fry the banana till it turns crispy and golden brown

Enjoy with a cup of tea or coffee...

Awaiting your comments

Nitha

Spicy Prawn Roast

2012-06-14T13:28:00.001+04:00

Yeaaaa...my first prawns recipe..the most awaiting one!!!Prawns or Shrimp roast is a very enjoyable and finger licking recipe. Spicy, simple and yummy recipe goes well with chapatis or rice..This is prepared in traditional way only but with a slight deviation...

Don't be panic by the long list of ingredients...Set your kitchen with all the spices..You are done..It takes less than 30 mins to prepare this dish..

Ingredients:

Prawns (cleaned and deveined) : 3 cups
Coconut oil: 2 tbsp
Cinnamon: 1"piece

Cloves: 3

Cardamom pods (coarsely powdered): 2
Mustard seeds: 1 tsp
Fenugreek seeds: 1/2 tsp
Fennel seeds: 1 tsp
Dry red chillies (Halved) : 3-4
Curry leaves: a handful
Small coconut pieces (thenga kothu): 2 tbsp
Ginger: 1 tbsp (minced)

Garlic: 1 tbsp (minced)
Shallots :2 cups

(or use 2 onions)

Green chillies: 3-4
Tomato: 1(cut into small cubes)
Vinegar: 1-2 tsp
Red chilli powder (adjust to taste): 1 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/4 tsp
Black pepper powder: 1/2 tsp
Garam masala (optional): 1 tsp
Fresh coriander leaves / cilantro to garnish
Salt to taste

Preparation:

Heat oil and add the ground cinnamon,cloves and cardamom. Fry for few seconds and add the mustard seeds, fennel, fenugreek seeds, and red chillies. Fry for another few seconds.
Next, add the curry leaves, coconut slices, minced ginger and garlic. Saute for about 1 minute or until the raw smell disappears. Then add the shallots/onions and slit green chillies. Saute until the onions turn a light brown.
Add the cubed tomatoes and cook until the mixture turns mushy.
Meanwhile, mix the vinegar with some water and add the red chilli powder, coriander powder, pepper, and turmeric. Add this to the mixture on the stove. Mix well and cook for about 3-4 mins until the oil separates at the sides of the pan.
Now add the cleaned prawns and mix well. Cook covered on low heat for 10-12 mins until the prawns are cooked just right. Overcooking will harden them. Don't add water at any stage, the prawns will release water.
Add salt, sprinkle garam masala on top if using, and garnish with chopped coriander leaves.

Awaiting your comments..

Nitha

Meen Vattichathu

2012-06-14T11:24:00.000+04:00

Now, let me give you the recipe which is cherished by all the (non-vegetarian) coastal residents of Kerala..Its a spicy red gravy, which isn't too thick nor too thin in consistency.. It may look a little scary to the weak-hearted folks. You might think that it'll claim your tongue, but trust me its not so bad, you'll agree with me once u try it.

This goes well with kappa puzhakku. This curry is best prepared the day before, but the necessity is that the flavors have to meld. Curry leaves are a must have for this curry. It is mostly made in a mann chatti as it adds flavor to the curry.

Ingredients:

Fish - 1/2 kg
Shallots/Small onion chopped - 1/4 cup
Garlic sliced - 6-7 cloves
Ginger sliced - 1 inch piece

(Instead of chopping Shallots, ginger and garlic, lightly crush it in a coffee grinder or mortar and pestle.)
Green chili slit lengthwise - 2
Kashmiri chili powder - 2 table spoon
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Kudampuli/Fish tamarind/Gambooge - 2
Curry leaves - a handful
Mustard seeds - 1 tspn
Fenugreek seeds - 1/2 tsp
Coconut Oil or any oil

(Using coconut oil adds up the flavor )

Preparation:

Clean and cut the fish into medium pieces. I used Mackerel and i cut a single fillet into 2-3 pieces.

Wash and clean the kudampuli. Soak Kudampuli in a cup of water and set aside.

Lightly crush the chopped small onions in a mortar and pestle.

(this is optional, you can use as chopped too).

Heat oil in a pan and add mustard seeds. When they splutter add fenugreek seeds, curry leaves and fry it for 30 seconds.

Add small onions,sliced ginger and garlic and saute for 3-4 minutes.

Add Kashmiri chili powder, Coriander powder and turmeric powder and fry it for 2 minutes.

Add the soaked kudampuli along with water, and 1/2 to 1 more cup of water( only if you want more gravy) to the pan and combine well.

Add salt to taste. Stir in the fish pieces, combine well and cook it covered for 10-15 minutes.

Uncover it,add a few more curry leaves,sprinkle a tspn of oil and simmer uncovered for another 3-4 minutes.

Keep this dish aside for a while before using it. Ideally this dish is best eaten the next day as the flavors will all meld together. However I make this in the morning when I plan to use it for dinner the same day. So plan ahead and make it.

Awaiting your comments..

Nitha

Fried Chicken Sausage

2012-05-28T13:17:00.002+04:00

How about some sausage for Dinner?? Yes we are gradually putting sausage- predominantly chicken- to our diet with an Indian style. Here I introduce Chicken sausage with an Indian touch. I used the one with garlic flavor. This recipe goes well with rice or any Indian breads.

To Marinate:
Chicken sausage: 5 links
Turmeric
Chilly powder(preferably kashmiri chilly powder)
Salt

To Saute:
Garlic: 2 pods (finely chopped)
Ginger: small piece (finely chopped)
Onion (Medium): 2 (finely chopped)
Chicken Masala: 1.5 tsp

Preparation:
Defrost the Chicken sausage. Split the sausage lengthwise in to four portion and then slice it. Marinate with turmeric, chilly powder and salt for half an hour

Take a sauce pan and add the marinated sausage. Add little water and close it with a lid for about 3 mins. Open the lid and let the water evaporates. After the water is evaporated, sprinkle 1tsp of cooking oil. Shallow fry the sausage. Remove the fried sausage and keep aside

In the same pan add 1 tsp of cooking oil and fry the finely chopped garlic, ginger and some curry leaves. Then add onion and fry till golden brown. You can add some salt to caramelize the onion. Now u can add chicken masala and saute for some more time. Add the fried sausage, mix well and close the pan with a lid. After 3-4 mins open the lid. Once the sausage and onions are dark brown remove from fire.

Awaiting your comments..

Nitha

Paal Payasam/Milk Pudding

2012-05-17T19:54:00.005+04:00

My first Post :

Paal Payasam is my husband's favorite and of course mine too. We both are die hard fans of payasam. I promise you all, taste this once, and it will be on the top of all sweets.

This is so easy to prepare and requires no standings over the kitchen stove and sweating over....

Ingredients :

Broken raw rice (Podi ari): One hand full
Milk: 500 ml
(Better to use full fat)
Sugar: Two hand full

How to prepare :

Wash the broken raw rice with water.
Drain out excess water.
Take a pressure cooker preferably a 5L one.
Add the drained broken rice, milk and sugar. Place the cooker on the stove without the whistle.
Heat the pressure cooker till steam comes out of the vent.
Put the the whistle, make the flame as low as possible and keep a watch on the time.
Exactly after half an hour, remove the pressure cooker from stove. Let it cool.

When your pressure cooker reach room temperature, open the lid, your yummy paal payasam is ready.

This taste more when you cool it.

Awaiting your comments..

Nitha