Taste Buds

Parippu Curry

2012-02-08T18:44:00.000-05:00

Parippu curry is one the basic dishes served at a Kerala Sadya. When anybody refers to a naadan sadya, they always say - Parippu, Pappadam, Payasam...

Parippu is served at the beginning of the sadya along with ghee & hot rice.

Enjoy the naadan ruchi with this simple & easy to prepare delicacy!!!

Ingredients

3/4 cup moong dal
1/4 cup grated coconut
1 tsp jeera
2-3 green chillies
1 tbsp coconut oil
a handful of curry leaves
salt to taste
1 tsp ghee
a pinch of turmeric powder

Method

Wash & dry the moong dal thoroughly. Roast the dal in 1tsp of ghee till its a light golden.

Transfer the roasted dal to a pressure cooker, add turmeric, 2 cups water & pressure cook till you hear 3-4 whistles.

Meanwhile grind together coconut, jeera & greenchillies to a smooth paste.

When the dal is cooked, add the ground coconut paste, salt & cook on medium heat till it begins to boil.

Turn off the heat & garnish with coconut oil & curry leaves.

Serve with hot rice, ghee & pappadam.

Chocolate Chip Coconut Bars

2012-01-25T22:50:00.000-05:00

I have been planning to use some of the left-over ingredients that I had in my pantry which I had previously used in other recipes. I had some chocolate graham crackers which was bought as a snack for my kids, but after a few days they no longer wanted to eat them. Some sweetened shredded coconut from my previous recipes DilKhush & mini chocolate chips in Chocolate Chip Pudding Cake.

I didnt follow any particular recipe for these bars. Just thought of an easy way to use up the ingredients.

Ingredients

For the base layer
5-6 chocolate graham crackers
2 tbsp sugar
2 tbsp softened butter

For the top layer
1 cup of sweetened flaked coconut
1 tin of evaporated milk (approx 350ml)
1/2 cup sugar
1/2 cup all purpose flour
1/2 cup mini chocolate chips

Method

Crush the graham crackers in a food processor. Add 2tbsp butter & sugar. Blend till its a crumbly mixture.
Press this on the bottom of a greased baking dish.

Cream together 1/2 cup butter & 1/2 cup sugar in a separate bowl. Mix in evaporated milk, flour, coconut & chocolate chips.

Pour this on the graham cracker crust in the baking dish.

Bake in a 350F pre-heated oven for 40-45 mins till the coconut is a light golden brown.

Once it cools, cut into bars.

Store leftovers in an airtight container.

This recipe is a part of CC-Chocolate Fest, Bake Fest, Chocolate Lover & Chocolate Mela

Celebrations 2011...a flashback

2012-01-03T23:03:00.000-05:00

We are in the beginning of a New Year & have been thru a lot of holidays & celebrations over the last couple of months - Diwali, Navratri, Thanksgiving, Christmas & New Year's Eve.
In this event I would like to invite my dear fellow bloggers to share any delicacies prepared as a part of any of the above celebrations.

Your entries must be one that was prepared for either or all the celebrations during the months of Nov-Dec 2011.

1. Pls send in vegetarian recipes only. Eggs are allowed.

2. Pls link your entry to the event page on TasteBuds with the logo.

3. Pls send in ur entries by Jan 31st 2012. The entries must have been posted on ur blog between 1st Nov-31st Dec 2011.

4. You can send upto 2 entries from each celebration. Pls send ur entries to tastebudss.1@gmail.com
with ur name, name of blog, name of celebration & picture of the entry.

Looking forward to all your wonderful entries.

HAPPY NEW YEAR - 2012!! Chocolate Chip Pudding Cake

2012-01-01T00:16:00.000-05:00

This is a quick recipe using cake mix & instant pudding mix....Yummy pudding cake to celebrate the start of a New Year ...

Ingredients

1/2 pk French Vanilla cake mix
1 small pk French Vanilla Instant Pudding Mix
1/2 cup mini chocolate chips ( you can use regular chocolate chips, but I like the mini chips)
2 eggs
3/4 cup milk
4 tbsp butter

For the chocolate glaze

1/4 cup cocoa powder
1/2 cup confectioners sugar
1/4 cup milk
1 tbsp butter

Method

Beat together eggs, milk & melted butter. Add the cake mix & pudding mix. Beat well.
Fold in the chocolate chips.

Pour into a cake pan (preferably bundt pan) & bake in a 350F pre-heated oven for 45 mins to 1 hr.

Chocolate Glaze

Cocoa powder & Confectioners Sugar

Mix together all the ingredients for the glaze. Cook on medium heat till the glaze is shiny.

Let it cool down.

Drizzle the glaze over the cooled cake.

Cut into slices & serve.

Dil Khush

2011-12-29T16:51:00.000-05:00

"Dil Khush" typically means "a happy heart"...but that's the name of the dish of which am sharing a recipe here. It's commonly found in most bakeries back home. I'm sure many of you might remember eating this from your local bakery.
My memory is of when we went to visit my grandmother in Kerala & my cousin bought a few yummy treats from the nearest bakery of which "Dil Khush" was one of them. I really relished it. That was the very first time that I had eaten this delicacy...
I would like to share with you this quick & simple recipe hoping that it will bring back cherished memories...

Ingredients

1(2pack) pkg refrigerated Pillsbury Pie Crust
1/2 cup shredded sweetened coconut
1/4 cup sugar
1/2 cup tutti-frutti (sweetened cherries)
2 tbsp of butter

Method

Roll out one of the crusts onto a greased pie pan.

In a bowl, mix together sugar, coconut & tutti-frutti. Spread this onto the pie crust lined in the pan.

Cover with the 2nd pie crust. Make small slits on it.

Bake in a 350F pre-heated oven & bake for 20-25 mins.

Cut into slices & serve warm.

Eggplant in coconut milk gravy

2011-12-27T06:38:00.001-05:00

Ingredients

10-12 baby eggplant
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp chaat masala
salt to taste

For the gravy

3-4 cloves of garlic (minced)
1 big red onion (finely chopped)
1/4 cup tomato puree
1/4 cup coconut milk
chopped cilantro leaves for garnish
Oil as required

Method

Wash & dry the baby eggplant. Cut into four pieces.

Mix together all the dry spices & salt. Coat the eggplant pieces with 3/4 of the spices & 1 tbsp of oil.

Bake in a 425F pre-heated oven for 20 - 25 mins.

Meanwhile prepare the gravy - Heat 1 tbsp oil in a pan. Saute the garlic for 2-3 mins. Add the chopped onions & saute till light golden. Add the rest of the dry spices & saute for a few more mins.

Add the tomato puree & cook till the oil separates from the masala.

Add the baked eggplant & coat with the masala.

Mix the coconut milk with 1/4 cup water & add to the masala.

Cook till the gravy thickens & garnish with chopped cilantro.

Serve with chappathi/paratha.

Traditional Kerala Christmas Cake

2011-12-24T19:03:00.000-05:00

This cake is found in most bakeries across Kerala during the Christmas Season....loaded with dry fruits & nuts. Christmas is not complete without these yummy cakes known as "Plum Cake". Plum cakes are baked in many homes during this season & shared with friends & family.

A few important things to remember while baking this cake..

* The color & taste of the caramel decides the taste of the cake
* Soak the dry fruits in juice or rum for atleast a week. I soaked 1 cup of dry fruits ( red & green cherries, candied orange & lemon peel, chopped apricots, plums & raisins)
* Before adding the dry fruits & nuts to the cake batter, drain the juice (save it for later) & coat with flour. This prevents the dry fruits from sinking to the bottom of the cake.

Ingredients

2 cups all purpose flour
1 cup sugar + 1 cup sugar to caramelize
1/2 cup butter (softened)
4 eggs
1 tsp baking powder
1/2 tsp powdered cloves
1/2 tsp powdered cinnammon
1 cup dry fruits (soaked in orange juice with rum extract for atleast a week)
1 cup chopped nuts

Method

Soak the dry fruits in the orange juice-rum combo & leave it for atleast a week.

Prepare the caramel by cooking some sugar in a pan on medium heat. DO NOT STIR. When the sugar melts & turns brown, add some warm water,(1/4 cup of water) 1 tsp at a time. Stir till the sugar dissolves well & turn off the heat. Let this cool while you prepare the batter.

Beat together 1 cup sugar with butter till its frothy. Add the eggs & beat well. Pour in the caramel & 1/2 of the drained juice-rum combo.

Sift together flour, baking powder & spices.

Drain the dry fruits (save the juice for later) & add them along with the nuts to the dry mixture.

Fold in the dry mixture to the rest of the batter.

Bake in a 350F pre-heated oven for approx 30 mins.

After removing the cake from the oven, make small slits on the top of the cake & pour the rest of the juice-rum combo onto the cake. Cover & let it sit for a day or two. This will enhance the taste of the cake.

Christmas Snacks - Achappam & Kuzhalappam

2011-12-19T21:32:00.000-05:00

There are some special snacks that are prepared in Kerala during the Christmas season. Achappam & Kuzhalappam are some of the special snacks made during that time. These are some of my favorites and I decided to try making them this Christmas.

ACHAPPAM

Ingredients

2 cups rice flour
1 cup coconut milk
1 egg
3/4 cup sugar
1 tsp black sesame seeds

Method

Mix together all the ingredients to form a batter. The batter should be a little thinner than dosa batter.

Heat oil in a pan. Heat the achappam mould in the hot oil.

When the oil & the mould are hot, dip the hot mould into the batter. Dip it back quickly into the hot oil.

Shake the mould slightly to loosen the achappam from the mould. Fry till golden brown on both sides.

Remove from hot oil & drain on a paper towel.

Once the achappam has cooled to room temperature, store in an airtight container.

KUZHALAPPAM

Ingredients

2 cups rice flour
1 cup coconut milk
a handful of pearl onions (finely chopped)
1 tsp jeera
1 tsp black sesame seeds
salt to taste

Method

Heat oil in a pan.

Knead together all the ingredients into a firm dough.

Divide into small balls & roll out into a circle.

Wrap the dough circle around your finger or a metal tube. Carefully drop into hot oil & deep fry till it is crisp & golden brown.

Remove & drain excess oil on a paper towel.

Store extras in an airtight container.

Carrot Soup

2011-12-13T21:03:00.000-05:00

Ingredients

2 cups chopped carrots
1 onion sliced thin
1/2 tsp all spice
3 cups vegetable stock
2 tsp fresh cream
salt & pepper to taste
chopped cilantro for garnish

Method

Saute sliced onions in 1 tsp of oil till they are transparent. Add the chopped carrots, all spice & saute for a few mins. Cover & cook on a medium heat for about 5 mins.
Add the stock & cook till the carrots are tender. Turn off the heat & let it cool down.
Blend this in a food processor till you have a fine puree.
Return to mixture to the pan & cook on low heat. Add salt & pepper to taste. Add more stock if required to bring it to desired consistency.
Turn off the heat & garnish with some cream & cilantro.
Enjoy on a cold winter night.

Spanakopita - Spinach & Cheese Triangles

2011-12-09T08:59:00.000-05:00

Ingredients

1 pkt of phyllo sheets (thawed)

For the filling

3 cups of spinach washed & chopped
3-4 cloves of garlic (minced)
1 onion (finely chopped)
1 tsp Italian seasoning ( a blend of thyme, oregano, basil & other herbs)
1/2 cup feta cheese (crumbled)
1/2 cup ricotta cheese
salt & pepper to taste

Method

To prepare the filling: Heat some oil in a pan. Saute the minced garlic for 2-3 mins. Add the chopped onions & saute for a few more mins.

Add the chopped spinach. Cover & cook for a few mins till the spinach has wilted. Add the italian seasoning, salt & pepper & turn off the heat.

Remove completely from heat before adding the feta & ricotta cheese. Fold the cheese in to the spinach mixture.

Now to make the triangles....

Carefully open up the thawed phyllo sheets.

Take one sheet & spread it out onto a greased space or cutting board. Spray with some cooking spray. Fold with the bigger side of the sheet into 1/3rd.

Place 1 tsp of filling on one end of the folded sheet. Cover with the phyllo sheet to form a triangle.

Now fold upwards to form another triangle. Repeat this till you reach the end of the phyllo sheet.

Grease the end with some cooking spray & fold onto the triangle to seal the edges.

Place the triangles on a greased baking sheet. Spray with some cooking spray.

Bake in a 350F preheated oven for 20 mins till it is golden brown.

Serve warm.

Mini Eggless Quiche

2011-11-27T12:09:00.007-05:00

Ingredients

For the crust/shell

2 cups shredded potatoes
2 tbsp butter
salt & pepper to taste

For the filling

3-4 cloves of garlic (minced)
1 small red onion (finely chopped)
1 cup cream
1 cup shredded cheddar cheese
1 tsp flour
1 cup each of chopped brocolli & mushrooms

Method

Grease a muffin pan. Drain the shredded potatoes on a paper towel. Toss them in melted butter, salt & pepper. Press this to form the crust of the quiche into the cups of the muffin pan.

Bake this in a 450F pre-heated oven for 20-25 mins till the crust is golden brown.

While the crust is baking, prepare the filling.

Add 1 tsp of flour to the cream. Stir in the shredded cheese & set aside.

Heat a tsp oil in a pan. Saute the garlic & onions till they are light golden. Add the chopped brocolli & mushrooms. Cook them till they are tender.

Turn off the heat & when it cools down to room temperature, add the cream & the cheese mixture.

Scoop the mixture into the baked crust.

Bring down the temperature of the oven too 350F.

Bake the crust with the filling in a 350F pre-heated oven for 20-25 mins till the top is a light golden.

Serve warm.

Apple Tart

2011-11-25T16:19:00.000-05:00

Inspired by Ina Garten's recipe

Ingredients

1 puff pastry sheet

3 apples (peeled & cored)
1/2 cup sugar
1/4 cup butter
1 tsp cinammon powder

For the glaze

1/2 cup Apricot preserves
2 tbsp water

Method

Slice the peeled & cored apple into thin slices.

Spread a puff pastry sheet ( I used a store bought pastry sheet) onto a baking sheet lined with parchment paper.

Arrange the apple slices straight across the pastry sheet overlapping till the whole pastry is covered with the apple slices.
Mix together sugar & ground cinnamon. Sprinkle on the sliced apple layer over the pastry & drizzle with some butter.

Bake in a 350F pre-heated oven till the sides of the pastry are golden brown approx 45mins.

While the tart is baking, prepare the glaze.
In a pan, cook together apricot preserves & 2 tbsp water till its bubbly. Sieve to get a thick clear glaze.

When the tart is done, remove from the oven & brush it with the glaze.

Let it cool down & cut into pieces & serve.

Happy Thanksgiving

2011-11-24T13:07:00.003-05:00

Apple Tart & Mini Eggless Quiche (will post the recipes soon)

Thattai

2011-10-28T15:26:00.002-04:00

Ingredients

1 cup besan (gram flour)

1/4 cup rice flour

1/4 cup all purpose flour (maida)

1 tsp red chilli powder

1 tsp kayam podi (asafoetida)

salt to taste

a few curry leaves (chopped)

1-2 tsp channa dal

Oil for deep frying

Method

Soak the channa dal for 15-20 mins in warm water.

Sieve together besan, rice flour & maida. Add all the other ingredients including the channa dal & knead into a firm dough without using too much water.

Heat oil in a frying pan. Divide the dough into small lime sized balls.

Grease your palm with some oil. Place a ball of dough on the palm of your hand & press into a thin circle.

Carefully slide this into the hot oil & fry on medium heat till both sides are golden brown & crisp.

Remove & drain excess oil on a paper towel.

Store in an airtight container.

Mysore Pak

2011-10-28T13:50:00.002-04:00

Ingredients

1 cup Besan (gram flour)
1 1/2 cups Ghee
2 cups sugar

Method

In a thick bottom pan, add 2 cups sugar & 1 cup water. Bring to a boil to make sugar syrup.

In another pan, heat the ghee till it melts completely. Strain the besan well to remove all lumps. Then slowly add the besan to the melted ghee stirring continuously.

Cook the besan (stirring constantly) in the ghee on low heat till the besan is a golden brown color.

Slowly add the sugar syrup to the besan-ghee mixture. Keep stirring all the time.

Cook this mixture till it thickens & leaves the sides of the pan.

Pour it into a greased pan & let it cool completely.

Cut the cooled mysore pak into squares & store in a airtight container.

Happy Diwali 2011

2011-10-26T12:01:00.001-04:00

Diwali Special - Jalebi, Mysore Pak, Thattai & Spicy Daimond Cuts

Recipe for Jalebi (click here)

Recipe for Spicy Diamond Cuts (click here)

Recipe for Thattai & Mysore Pak will be posted soon.

Strawberry Mousse Cake

2011-10-25T17:55:00.000-04:00

I guess many of you thought tht I stopped blogging for good..I know, I have a taken a long break...getting used to some changes & also got a little lazy...But after this break am back with a special recipe tht I made for my daughter's b'day..

Ingredients

For base cake

2 cups cake flour

3 eggs

1 cup sugar

1 tsp baking powder

1/2 cup milk

3/4 cup butter

1 tsp vanilla or strawberry extract ( I used vanilla extract in my cake)

1/4 tsp salt

Strawberry Mousse

8-10 strawberries ( washed & hulled)

14 oz can of sweetened condensed milk

1/2 pkt of strawberry flavoured gelatin

1 cup heavy cream

Method

Prepare the mousse the previous day & chill in the refrigerator until the cake is ready to be frosted

Strawberry Mousse

Prepare the gelatin as per the instructions on the pack & refrigerate till half-set. Dont let it set completely, then it will not blend well into the mousse.

Crush the strawberries by hand or with the back of a spoon/fork. Add the condensed milk, half-set gelatin & heavy cream.

Beat for 1-2 mins with a hand blender & refrigerate till it sets completely.

Base cake
Sift flour, baking powder & salt & set aside.

Cream together butter & sugar. Add the eggs & beat well. Fold in the dry ingredients, milk & vanilla extract. Beat well for 3-4 mins to form a smooth creamy batter.

Pour into a greased cake pan. Bake in a 350F pre-heated oven for 28-30 mins.

After baking, remove from the oven & cool completely.

To frost the cake....

Cut the completely cooled cake horizontally into 2 layers.

Scoop a big dollop of the chilled mousse onto the bottom layer. Spread with a spatula into an even thick layer.

Place the top layer. Frost the rest of the cake with the mousse.

To decorate : Beat chilled heavy cream with confectioners sugar till stiff peaks form. Fill a piping bag (fitted with a star nozzle) with the whipped cream & decorate the cake.

Garnish with whole or sliced strawberries.

How diff kinds of cheese are made

2011-09-01T17:18:00.000-04:00

We use different kinds of cheese in our cooking...but have u ever wondered how these different varieties are made using the same kind of milk? Its true tht there are different kinds of milk - milk from cow, buffalo, goat & sheep. But this variety is small considering the varieties in cheese...a few of them are - Indian Fav- Paneer, everybdy's all time fav - Mozarella & then many others - Romano, Parmesan, Cheddar etc.

Lets find out how they are made or wht makes them different -

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.

Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Hundreds of types of cheese are produced...some of these names may be familiar to us - Asiago, Fontina, Gorgonzola, Mascarpone, Pecorino, Provolone, Gruyere, Brie, Ricotta, Gouda...the list is endless. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.

Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk.

So, whichever be ur fav, use them in ur recipe & Enjoy!!

World Kitchen Garden Day - 8/28/2011

2011-08-28T11:15:00.001-04:00

To all the wonderful people with a kitchen garden...Celebrate World Kitchen Garden Day with us...Grow & Harvest something in ur own backyard/patio.

Enjoy !!!!

http://kitchengardeners.org/world-kitchen-garden-day

Today's pick...

2011-08-24T17:06:00.000-04:00

Fresh from my Garden

2011-08-13T18:43:00.003-04:00

Cilantro - Mint Thokku

2011-07-31T03:47:00.001-04:00

Ingredients

1 bunch of fresh cilantro (coriander leaves)
1 bunch of fresh mint (pudina leaves)
4-5 dry red chillies
1/2 tsp tamarind paste
1/2 - 1 tsp hing (kayam)

salt to taste

1 tsp urad dal

2 tbsp oil
1 tsp mustard seeds

Method

Wash the cilantro & mint leaves & dry them on a towel.

Roast red chilles & urad dal. Grind this together with cilantro, mint & tamarind paste together without adding any water.

Heat oil in a pan. Add mustard seeds till they splutter. Add hing. Fry for a min. Then add the ground paste. Add salt to taste & cook on low heat till it is thick & some oil floats on the sides.

Cool to room temperature & store in an airtight container & refrigerate.

Mint & Cilantro "Fresh from my Garden"

Sago Pappad

2011-07-14T12:33:00.000-04:00

Ingredients

2 cups white Sago
3-4 green chillies
salt to taste
2 tsp oil
10 cups water

Method

Grind together green chillies & salt to a paste & set aside.

Boil 10 cups water in a vessel. Add 2 tsp oil, ground chillies & salt. Add the sago & cook till it is transparent.

Prepare this mixture at night. When the sago is transparent turn off the stove. The mixture will be watery. Cover the vessel & leave it overnite. This mixture will be thick in the morning.

Spread one spoonful at a time on a thin cloth or sheet of aluminium foil. Sun-dry completely. When half dry peel off carefully & flip to the other side till it has dried completely.

Store in an airtight container.

Fresh from "My Garden"

2011-06-16T16:11:00.000-04:00

Mango Milkshake with Mango Icecream

2011-06-15T09:18:00.060-04:00

Ingredients

For the icecream (prepare early & store in ur freezer)

Mango Pulp (from 3 mangoes)
3 tbsp Mango flavored custard powder (try Brown & Polson)
1/2 litre milk (plus extra 1/4 cup cold milk)
1/4 cup sugar
1 can condensed milk
1 cup heavy whipping cream

For Mango Milkshake

Mango Pulp (from 1 mango)
2 cups chilled milk
3-4 tsp sugar

Tutti-Frutti for garnish

Method

First prepare the custard - Boil 1/2 litre milk. Mix the custard powder into the extra 1/4 cup of cold milk. Mix well to remove all lumps. Add this & sugar to the boiling milk & cook on medium-low heat for 5-10 mins. Remove from heat & cool completely.

Add the pulp from 3 mangoes, whipping cream & condensed milk to the mango custard. Beat well with an electric hand blender till frothy...approx 5 mins. Pour into a container, cover with an airtight lid & freeze.

After 2 hrs of freezing, remove & beat with the electric blender again to remove all ice crystals. Continue to repeat this process for 3-4 times till the mixture starts to feel creamy.

After beating well for the last time, you can also add 1 cup of finely chopped mango pieces to the icecream.

Freeze until required.

Mango Milkshake

Beat together pulp of 1 mango with sugar in a blender. When the mango has been pureed nicely, add 2 cups of chilled milk & blend again.

Pour into a tall glass & serve topped with mango icecream & garnished with tutti-frutti.

Enjoy!!!

This recipe is a part of Sameena's Mango Recipes Event