Flavours I Luv

Milk Peda Recipe/How to make Milk Peda with milk

2015-06-11T10:39:00.001+04:00

Peda is a traditional Indian recipe and its also known as milk fudge. We can make peda in a very easy and quick way by using milk powder or milk maid. The traditional method of preparation of peda is very labour intensive and time taking. But these pedas are most rich, delicious and classic. It has a smooth & silky texture and it just melts in the mouth. This time I tried with paneer. It turned out scrumptious & tasty!!

Ingredients

Full fat milk: 1 litre

Lemon juice: 2 tbsp

Un salted butter: 50 g

Milk powder: 1/3 cup

Milk: 1 small cup

Sugar: 1 cup

Cardamom powder: 1/4 tsp

Pistachios : for garnishing

Method

1. Take milk in a heavy bottomed pan.

2. Allow to boil in medium high.

3. Squeeze lemon and take fresh lemon juice.

4. Keep stirring the milk, until it comes to boil.

5. Now turn the flame to low heat and add lime juice 1 tsp at a time.

6. Keep stirring the milk after each addition.

7. Repeat this until the milk curdles completely.

8. Now you can see the whey water separates from the solid milk particles.

9. Turn off the gas and keep aside for 5 minutes.

10. Place a thick muslin cloth over a strainer, pour the contents in the pan over the strainer.

11. Rinse the strained paneer with fresh water, hang it for half hour and remove water from it.

12. Melt butter in a non stick pan. Add paneer, milk powder and milk into it. Combine.

13. In medium flame, allow the mixture to cook with continuous stirring. Take care the mixture doesn't get burnt in the bottom.

14. Simmer the flame and stir well, until the mixture thickens. After 10-12 minutes, the mixture starts leaving the sides.

15. Once we get the texture of soft dough, remove from flame. Transfer to a bowl and allow to cool.

16. Once the mixture is slightly warm, add sugar and cardamom powder. Knead the mixture to smooth dough, make small balls out of it and flatten it. Repeat the same for all pedas.

17. Garnish with sliced pistachios on top, when they're moist and soft.

18. Keep it for sometime and enjoy yummy homemade Milk Pedas.

Chakka ( Jack Fruit ) Halwa

2015-05-17T22:23:00.001+04:00

Chakka / Jack fruit is a great source of dietary fiber, minerals and vitamins. It contains no saturated fats or cholesterol, which makes it one of healthy fruits to relish. People eat it as it is. Jack fruit halwa is my hubby's favorite. Here the recipe...

Ingredients

Jack fruit- 1 kg

Sugar- 400 gms

Ghee- 100 gms

Cardamom powder- 1 tsp

Method

Remove seeds from jack fruit and blend in a mixie, transfer it into an uruli ( heavy bottomed vessel ). Let it boil and get cooked on a medium heat. When water is absorbed, add sugar. Let it be on medium heat and stir in between.

After it is reduced even more, add cardamom powder and start adding the ghee and keep stirring.

When all the ghee is used up and you get a thick consistency.

Pour it in a greased tray and allow to set. When it cools you can cut into desired shape and garnish with almond slits.

Store in airtight containers. If you wish to keep it for a longer time, refrigerate.

Chicken Macaroni Casserole With Mozzarella/Easy One Pot Meal

2015-05-08T23:54:00.001+04:00

Ingredients

To cook chicken:-

Chicken breast pieces: 2

Cinnamon: 1 small

Cloves: 2

Bay leaves: 2

Ginger, chopped: 1 tsp

Salt to taste

Elbow macaroni, cooked: 3 cups

Butter: 2 tbsp

Garlic cloves: 2 chopped

Onion: 1 big chopped

Tomato: 1 chopped

Tomato paste: 2 tbsp

Chilli flakes: 2 tbsp

Flour: 1 tbsp

Chicken stock: 1/2 cup

Mozzarella cheese: 1/2 cup

Salt to taste

Method

Cook the chicken with all the ingredients mentioned under to cook chicken.

In a heavy skillet, heat butter then add garlic. Saute until lightly browned. Add chopped onion, saute till it turns pink. Now add tomatoes, when it becomes mushy add chilli flakes and tomato paste.

Add flour and saute until raw smell of the flour goes. Add enough salt.

Add cooked macaroni, shredded chicken and chicken stock. Cook covered for 5 minutes.

Preheat oven to 350 degrees F.

Grease a baking dish and transfer the mixture from pan into it. Top with shredded mozzarella and bake until lightly browned on top.

Basbousa / Semolina Cakes With Syrup

2015-04-27T11:51:00.001+04:00

Basbousa is a delicious dessert, a sweet cake made with semolina flour, coconut and lemon flavored sugar syrup. Traditionally, it was cut in diamond shapes and decorated with almonds. The cake itself is not too sweet but it is soaked with sugar syrup. It is very easy to prepare and the best thing I like about it is that we can make it ahead and serve it as a no-fuss dessert. We can prepare the batter a day before and bake it just before the guest arrive.

Basbousa is a pretty famous dessert recipe in the Middle East and Egypt. In Turkish this dessert is known as Revani.

Ingredients

Eggs: 3

Sugar: 1 cup

Yogurt: 1 cup

Oil: 1/2 cup

Semolina: 1 cup

All purpose flour: 1 cup

Grated coconut: 1/2 cup

Baking powder: 2 tsp

Vanilla essence: 2 tsp

Zest of an orange

Almonds for garnishing

For sugar syrup:-

Sugar: 2 cups

Water: 1 1/2 cups

Lemon juice: 1 1/2 tbsp

Method

Prepare syrup first. Dissolve sugar in water in a medium saucepan. Bring to a boil and add lemon juice. Reduce heat and allow to boil for 5 minutes. Remove from heat and set aside.

Preheat oven to 350 degrees. Lightly grease a baking dish.

In a mixing bowl add eggs and sugar and mix well. Add yogurt and oil to this and mix to combine. Swift flour with baking powder and add to the mixture. Combine all other ingredients ( semolina, grated coconut, vanilla essence and orange zest ) to this.

Pour mixture into the baking dish and smooth with a spoon.

Refrigerate for 1-2 hours ( optional ).

Boil some water in a pan, soak almonds in it. Transfer into cold water and slip off the skin.

Take a butter knife and make diagonal lines, place an almond in the center of each diamond. Bake for 25 minutes.

Remove cake from oven and cut through the lines. Pour the syrup over cake until no more can be absorbed.

Allow to cool and serve!

Roasted cherry tomatoes, baby carrots & red bell pepper soup

2015-04-14T10:49:00.001+04:00

I had a lot of cherry tomatoes here, a soup seemed like a good way to put these tomatoes into use. Found a recipe for Roasted cherry tomato and baby carrot on web and decided to make that. I made a few changes to the original recipe, including cutting it down to feed fewer people.

Ingredients

Cherry tomatoes- 1 cup

Baby carrots- 5

Red bell pepper- 1/2

Garlic cloves- 2, crushed lightly and skin peeled

Olive oil- 1 tsp

Crushed pepper- to taste

Salt- to taste

Vegetable stock- 1-2 cups

Method

Pre-heat oven at 250 deg. C for 10 minutes.

Wash, and towel-dry carrots, tomatoes and pepper.

Line a baking tray with foil, and spread 1/2 tsp olive oil. Place the tomatoes, carrots, garlic cloves and pepper. Sprinkle some olive oil, salt and pepper.

Bake in center rack, reducing the temperature to 220 degrees for 30 minutes, till the tomatoes break into juice.

Cool and blend in a mixer to smooth consistency. Remove in a saucepan, and add vegetable stock to thin. Adjust salt, and pepper.

Recipe adapted from tongueticklers.com

Kappa Biriyani Recipe

2015-04-08T09:45:00.001+04:00

Ingredients

To prepare beef masala:-

Beef: 1/2 kg

Garam masala: 1/2 tsp

Chilly powder: 2 tsp

Turmeric powder: 1/2 tsp

Pepper powder: 1/2 tsp

Coriander powder: 2 tsp

Garlic: 1 tbsp finely chopped

Ginger: 1 tbsp finely chopped

Curry leaves: 2 stems

Salt to taste

To prepare kappa:-

Kappa / tapioca: 1 kg, peeled and cut into medium cubes

Turmeric powder: 1/2 tsp

Salt to taste

To prepare the Biriyani:-

Pearl onions (shallots): 15-20, thinly sliced or 1 medium onion, chopped

Green chillies: 2-3

Turmeric powder: 1/4 tsp

Chilly powder: 1/2 tsp

Pepper powder: 3/4 tsp

Garam masala powder: 1 tsp

Curry leaves: 1-2 sprigs

Salt to taste

Coconut oil: 1-2 tbsp

For the seasoning:-

Coconut oil: 1-2 tsp

Pearl onions: 2-3, thinly sliced

Curry leaves: a few

Coconut: 1/4 cup

Method

Marinate the beef with all the ingredients listed for beef masala.

Pressure cook the marinated beef pieces adding 1/4 cup water for 3-4 whistles or until done. Set aside.

Cut the tapioca to small dices and cook in water by adding salt and turmeric powder. When done, switch off and drain the water completely.

Heat coconut oil in a pan and add the thinly sliced pearl onions and green chillies. When onion starts to turn brown, bring down the heat to low and add turmeric powder, chilly powder, pepper powder and garam masala. Saute for 8-10 seconds and add the prepared beef gravy.

Cook for 3-4 minutes until the gravy is thick and add the mashed tapioca and a few curry leaves. Mix well. Check for salt.

Meanwhile heat coconut oil in a small pan, add curry leaves and sliced shallots. When shallots turn brown add grated coconut and fry till coconut turn brown. Pour this over the prepared kappa ( tapioca ) Biriyani and serve.

Tomato Bruschetta Recipe

2015-03-27T16:20:00.001+04:00

Bruschetta is a classic Italian appetizer. It's just a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive brushed slices of toasted baguette or rustic bread. Plum tomatoes are best for bruschetta because they have thicker flesh with fewer seeds and less juice than regular tomatoes.

Ingredients

Plum tomatoes: 5 diced small

Garlic: 1 clove, finely chopped

Extra-virgin olive oil: 4 tbsp

Red pepper flakes: a pinch

Fresh basil leaves: 1/4 cup chopped

Balsamic vinegar: 1 tbsp

Baguette, sliced into 1/2 inch rounds: about 14 slices

Method

Preheat the oven to 350 degrees F.

Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.

Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with olive oil right before serving.

Pumpkin Thogaiyal (Tamil Recipe)

2015-03-17T20:46:00.001+04:00

Ingredients

Pumpkin: 1/2 cup (cubed)

Urad Dal: 1tbsp

Red Chilli: 4

Asfoetida: a pinch

Tamarind: a small piece

Oil: 1tsp

Coconut (scrapped): 1 tbsp

Salt to taste

Method

Take out the hard skin of the pumpkin and chop them into small cubes.

In a pan add oil and saute the urad dal and red chilli, till the dal turns golden brown.

Keep it aside and Saute the cubed pumpkin in low flame for 10 minutes till the pumpkin shrinks.

When done, allow this to cool and grind it to a smooth paste along with roasted urad dal, red chilli, salt , asafoetida, tamarind and coconut.

Do not add water while grinding. The pumpkin will ooze out water.

If needed sprinkle little water.

Pumpkin Thogaiyal is ready to serve.

Goes well with plain rice and dosa.

Kannu Vecha Pathiri/Madakki Chapathi/Malabar Style Roti

2015-03-05T11:03:00.003+04:00

This dish is very common in our area (Kozhikode). We make this for dinner for a change from usual Chapathis. The name comes from the multiple folds that gives it it's distinct layers. Either you can deep fry in oil or cook just like normal chapathi in a non stick tawa by adding only little ghee. I always prefer to cook this in a tawa because of health reasons. It's so flaky and delicious and goes well with almost every curries....

My friend Fayi asked me to post this recipe, she is an expert cook and loves to try different cuisines. She always brings something special for our get-togethers. She is from Kannur, so she doesn't know how to make this Kozhikkodan special. So Fayi, this post is especially for you! 😘

Ingredients

All purpose flour/maida: 1 cup

Wheat flour: 1 cup

Oil: 2 tbsp

Pure ghee: 2 tbsp

Salt to taste

Note:- You could make also it fully out of whole wheat flour.

Method

Add salt and lukewarm water to the flour to make a soft dough. Divide into balls bigger than chapathi balls.

Roll it out thick and smear oil over it. Fold as shown in the pictures.

Fold inside from for corners.

Roll again into a 4-5" square.

Heat a griddle or non stick tawa and cook each side for a minute, spread little ghee and flip over to let the roti puffed up.

Serve hot.

Netholi Thoran / Netholi Peera Vattichath

2015-02-24T17:01:00.001+04:00

Netholi / Kozhuva / Anchovies is a small fish which is popular in Kerala.

Ingredients

Anchovies / Netholi: 1/2 kg

Grated Coconut: 1 cup

Ginger: 1/2 inch piece

Green Chillies: 2 nos

Curry Leaves: 2 stems

Shallots: 5

Red chilli powder: 2 tsp

Turmeric powder: 1/2 tsp

Tamarind: 2 tbsp

Coconut oil: 2 tbsp

Salt to taste

Method

First cut and clean the fish and then again clean it by adding some crystal salt. Wash it nicely by changing the water 2-3 times and then allow it to drain.

Add coconut, ginger, green chillies, curry leaves, shallots, red Chilli powder and turmeric powder in a small jar of mixer grinder and just grind it for just 2-3 pulses by adding 1 tbsp of water.

In a earthen pot ( Munchatti ), mix fish with crushed coconut mixture and add tamarind paste to it. Cook in medium flame by adding little water till it boils, then reduce the flame and cook covered for about 10 minutes. Then cook uncovered till almost all the water is evaporated. Finally add 2 tbsp of coconut oil and few curry leaves. Serve hot with plain rice!

FALOODA RECIPE

2015-02-15T10:40:00.001+04:00

Falooda is a mixture of falooda sav, basil seeds, jelly crystals, nuts, fruits and ice cream. This is a perfect drink to beat the summer heat...

This recipe serves two...

Ingredients

Falooda sev / Vermicelli : 1/4 cup

Chilled milk : 1 cup

Rose essence : few drops

Basil seeds : 3 tbsp

Sugar syrup : 4 tbsp

Strawberry jelly : 4 tbsp

Mixed fruits : 1/4 cup ( apple, banana, pineapple, mango etc )

Vanilla ice cream : 4 scoops

Chopped nuts : 1 tbsp

Method

Prepare slightly thick sugar syrup.

Make the strawberry jelly as per the directions given in the packet and keep it ready.

Soak the falooda seeds ( basil seeds ) in water till it bulges. Drain the excess water and keep aside.

Boil the falooda sav in milk till it cooks. Make sure it should not be mushy. Add few drops of rose essence, mix well and set aside.

Cut all the fruits into small pieces.

For serving, take a long glass, add 2 tbsp of sugar syrup in the bottom. Then add a spoonful of basil seeds on top of sugar syrup. Add falooda sev, strawberry jelly, chopped fruits and nuts on top one another...add chilled milk in between, top with ice cream.

BEEF VARATTIYATHU - Malabar style

2015-02-05T20:34:00.001+04:00

I think this recipe doesn't need much introduction. This is popular in Malabar region. People from other regions of Kerala are also familiar with this dish. BEEF VARATTIYATHU is always a big hit at our home. Whenever I made this for my guests, they loved this and finished it off. I made this for a Friday feast along with Jaipuri Pulao and Raita. If you used to make beef in another style, then definitely tryout my version.

Ingredients

Beef: cut 500 gms into cubes

Ginger-Garlic paste: 1 tbsp

Whole pepper: 1/4 tsp

Chilly powder: 3 tsp

Coriander powder: 2 tbsp

Turmeric powder: 1 tsp

Coconut oil: 3 tbsp

Fenugreek seeds: 1/4 tsp

Fennel seeds: 1/4 tsp

Onion: 2 big

Green chillies: 3

Tomatoes: 2

Pepper powder: 1/4 tsp

Garam masala powder: 1/2 tsp

Shallots (Small onion): 5

Curry leaves: 2-3 sprigs

Salt to taste

Method

Firstly mix together washed and drained beef with 1/2 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tbsp coriander powder, whole pepper and salt. Pressure cook the beef by adding little water. Do not add more water. 1/4 cup of water is enough to cook the beef. Cook for 15-20 minutes until the beef cubes are done.

In an earthen pot (Munchatti), heat 2 tbsp of coconut oil and add fenugreek seeds. When it browns, add fennel seeds. When it starts to crackle, add sliced onion and saute till it becomes transparent.

Add remaining ginger-garlic paste and saute till the raw smell goes. Now add green chillies followed by remaining chilli powder, coriander powder and turmeric powder. Saute in low flame and take care not to burn the masala powders.

Add chopped tomatoes, saute till it become mushy. Now add cooked beef with the water, mixwell and cook for 8-10 minutes covered. Open the lid and add pepper powder, garam masala powder and stir well.

In a small pan, heat remaining coconut oil and add chopped shallots. When shallots turns brown, add curry leaves and pour this to the beef gravy.

Beef varattiyathu is now ready to serve.

RED BELL PEPPER CHUTNEY/CAPSICUM CHUTNEY

2015-01-26T16:00:00.000+04:00

My kids love this colorful, slightly sweet and tangy chutney. Red capsicum adds a nice sweetness to this chutney. It is very easy to make. If you are looking for a simple chutney without coconut, then this recipe is for you.

Ingredients

Red Capsicum/Red Bell Pepper: 1 small
Onion: 1
Urad dal: 1 tbsp
Red Chilly: 3
Tamarind: a small piece(1/2 tsp paste)
Oil: 2 tbsp
Mustard Seeds: 1/4 tsp
Curry leaves: few
Salt to taste.

Method

In a pan heat oil and add urad dal and red chilly, when dal turns golden brown, add roughly chopped onion and saute till onion turns pink in color. Now add roughly chopped capsicum and saute in a medium flame.
Switch off the flame and add tamarind and salt. Allow this to cool.
Grind it into a smooth paste.
In a small pan, heat oil and add mustard seeds. When it splutter, add curry leaves and pour this into the red chutney.
Serve with dosa or idly. This also tastes good with biriyani or ghee rice too.

Chicken Croquettes

2015-01-12T14:58:00.001+04:00

Nothing could beat the taste of freshly prepared chicken croquettes. It smells and tastes awesome! I love to serve croquettes as a starter or teatime snack. The name croquette is likely derived from the french verb croquer, which means to crunch. Crispy and crunchy outside and super soft inside.

Off to the recipe....

Ingredients:

Boneless chicken: 400 gm
ginger chopped: 1 tsp
Cloves: 3
Cinnamon stick: 1 inch piece
Salt and Pepper to taste

For the white sauce:

Butter: 3 tbsp
Celery: 1 stalk chopped
All purpose flour: 1/2 cup
Milk: 1 cup
Chicken stock reserved: 1 cup
Parsley leaves: 1 tbsp chopped
Salt and pepper to taste

For breading:

Eggs, beaten: 3
All purpose flour: 1/2 cup
Bread crumbs: 3/4 cup
Oil for deep frying

Method

Cook the chicken with all the other ingredients listed. Reserve the stock and shred the chicken pieces.
In a saucepan, heat milk and chicken stock and add parsley leaves into it.
In another heavy bottomed pan, melt butter and add celery. Saute for 2 minutes, then add flour and saute till the raw smell goes. Add hot milk and stock mixture into it. Stir continuously till the mixture become thick and smooth. Now add enough salt and pepper into it and fold with shredded chicken. switch off the flame, allow to cool and refrigerate for 30 minutes.
When it is time to fry, take a small ball size of the mixture and shape into cylindrical shape. Dip in beaten egg and roll in flour, again dip in egg and roll in bread crumbs.
When oil is hot enough drop a couple of croquettes and fry till golden brown. Drain onto kitchen towel. Serve warm.

Spiced pomegranate Apple Cider / Non Alchoholic Apple Cider Recipe

2015-01-01T18:21:00.002+04:00

Ingredients

Apples: 4-5
Sugar: 1/4-1/2 cup
Cinnamon: 2 sticks
All spice: 1 tbsp
Pomegranate juice: 1 cup

Method

Quarter your apples (no need to remove peel or seeds)
In a stock pot add your apples and fill with water-just enough to cover the apples.
Add sugar.
Wrap your cinnamon and allspice in a doubled up cheese cloth (muslin cloth) and tie, add this to the apples and water.
Boil on high for 1/2 hour (uncovered) checking on it frequently.
Simmer for one hour (covered).
Let it cool, remove spices and mash up the apples to a pulp like consistency(use a potato masher)
once cool pour into a strainer over a large bowl. when most of the juice has drained away, put remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
You can store in an air tight container in your refrigerator for up to a week.
While serving add pomegranate juice to this apple cider and reheat in a microvave or on stove top.

BLUEBERRY CLAFOUTIS RECIPE

2014-12-25T10:00:00.001+04:00

Clafoutis is a french rustic style dessert. It's somewhere between a cake, a custard and a pancake. Traditionally clafoutis is made with whole cherries, but it's taste great with berries also.

Recipe adapted from Julia Child

Ingredients

1 1/4 cups milk

1/2 cup sugar

3 eggs

1/2 cup all purpose flour

1/4 tsp salt

1 tbsp vanilla

1/4 tsp lemon zest

Powdered cinnamon a pinch

2 cups blueberries

1/4 cup sugar and whipping cream for serving

Method

Preheat oven to 350 degrees

In a blender blend the milk, 1/3 cup of the sugar, eggs, vanilla, lemon zest, salt, cinnamon and flour.

Pour a 1/4 inch layer of the batter in a lightly and evenly buttered baking dish. Place in the oven until batter firms up a bit. Remove from heat and place berries over the batter. Sprinkle on the remaining sugar, pour on the rest of the batter evenly.

Bake at 350 degrees about 45 minutes. The clafoutis is done when puffed and a knife plunged in the center comes out clean.

Sprinkle powdered sugar on top. Great served warm.

Unniyappam Recipe

2014-12-16T13:17:00.001+04:00

Ingredients

White Rice (Pachari): 1 1/2 cup
Maida (All Purpose Flour): 1/2 cup
Jaggery: 250-300 gms
Ripe Banana: 1 (I used 1 poovan pazham, if you are using njanli poovan you can use 2)
Coconut Bits(Thenga Kothu): 1/2 cup
Black Sesame Seeds: 1 1/2 tbsp(optional)
Baking Soda: 1/2 tsp
Ghee: 1 tbsp
Oil: For deep frying

Method

Add 1 cup water to jaggery and melt it. Strain the jaggery and let it cool completely.
Fry the coconut bits in ghee till it turns golden brown.
Grind the white rice with less water(here I used jaggery syrup to grind rice). No need to make this smooth paste.
Add maida to this mixture and just blend to mix well.
Grind the banana, mix with rice batter and remaining jaggery syrup. Add water little by little till you get the consistency of idli batter. Add fried coconut bits and baking soda. if you are using sesame seeds add at this time.
Mix well and keep aside the batter for 30-45 minutes. If the batter turns too thick after resting add extra water to make the right consistency.
heat oil in a unniyappakkara, when the oil is really hot, reduce the flame to medium. Drop tablespoons of batter to the pan. turn the unniyappam after one side done. Take unniyappam out after it become golden brown. Drain excess oil on tissue paper.

Kunchi Pathil / Kakka Roti / Steamed Rice Dumplings In Meat Gravy

2014-12-03T17:14:00.002+04:00

This exotic dish has an important role in our Malabar culinary. This is a delightful one pot meal to take as dinner or evening snack. These are small rice dumplings steamed and cooked in the tasty meat and coconut gravy. In Ramadan, we prepare various dishes for each day and share with our neighbours. Kunchi pathil is one among them. If you are someone who loves tasty food, then try this one.

Off to the recipe...

Ingredients

For the dumplings:

Parboiled rice: 500 gm

Fennel seeds ( perumjeerakam ): 1 tsp

Shallots ( small onion ): 5

For the gravy:

Beef / mutton cubes : 800 gm

Chilli powder : 3 tsp

Coriander powder : 4 tsp

Turmeric powder : 1/2 tsp

Garam masala powder : 1/2 tsp

Onion : 250 gms chopped

Ginger paste : 1 tbsp

Garlic paste : 1 heaped tbsp

Oil : 2 tbsp

Salt to taste

For making coconut paste :

Grated coconut : 1 1/4 cup

Fennel seeds : 1/2 tsp

Shallots : 4

Method

Soak the rice in hot water for 4 hours.

Grind it along with minimal water until you get a coarse and grainy mixture. Add fennel seeds, shallots and salt into this and grind for few seconds.

Hang this mixture in a muslin cloth to remove excess water, take a small portion of the dough and shape it.

Steam cook this dumplings for 8-10 minutes until done.

For making gravy, first pressure cook meat with half amount of turmeric, chilly, coriander powders and with little salt.

In a pot heat oil, add onions and salt, saute till it turns golden. Add ginger and garlic and saute till raw smell fades.

Add remaining powders, garam masala then add cooked meat along with stock. Stir well and cook till gravy becomes dry and meat coated with all masalas well.

Add the cooked dumplings into the masala and mix well.

Make a smooth paste with coconut, fennel seeds and shallots. Add this paste to the meat and dumpling mixture, stir well and cook for another 5 minutes. Take it off the flame.

PHILADELPHIA-CHOCOLATE SAUCE No bake Cheesecake

2014-11-21T20:44:00.002+04:00

Here is a dessert that I tried a while ago, and have been lying in my drafts for months now. I think this is basically a cheesecake with two different flavour. A pretty straight forward recipe with an awesome result. Actually the recipe doesn't have chocolate layer in it. I added chocolate sauce into it for an extra flavor. My kids prefer anything chocolaty. This is an easy non-bake cheesecake with a chocolate cookie base. Oreo in this recipe adds a delightful crunchiness to the smooth creamy dessert.

Ingredients

Oreo biscuits : 15 crushed
Butter : 2 tbsp melted
Philadelphia cream cheese : 1/2 cup
Sugar : 3 tbsp
Cool whip whipped topping thawed : 1 pack (8 ounces)
Vanilla : 1 tsp
Chocolate sauce : 3 tbsp

Directions

Crush the cookies, mix with butter. Firmly press on bottom of a loaf tin. I used silicone one. Refrigerate while preparing filling. Beat cream cheese, sugar and vanilla in a large bowl with an electric beater until well blended. Gently stir in cool whip. Spread half of this mixture over the refrigerated crust, Again refrigerate until set.Add chocolate sauce to the remaining cream cheese mixture. Mix well and spread over the first layer. Cover and refrigerate until firm.
To serve: Invert the loaf pan on to a serving plate and slide the loaf pan out. Serve thick slices.

This recipe is linked to the event 'Wedding Anniversary Cakes & Sweets'

Haffa's Announcement
Monu's Announcement

Spring Onion Stir-fry

2014-11-11T13:17:00.003+04:00

Spring onion aka scallion is one of the variety of onion. We can make delicious soups and Currys with this flavorful vegetable.

Ingredients

Spring Onion : 1 bunch

Oil : 2 tsp

Cumin seeds : 1/4 tsp

Mustard seeds : 1/4 tsp

Curry leaves : 2 sprigs

Besan / gram flour : 1 1/2 tbsp

Red chilli powder : 1/2 tsp

Garam Masala powder : a pinch

Salt to taste

Method

Wash and chop the spring onions very finely ( both the green and white parts together ).

In a pan add oil and splutter mustard seeds and cumin seeds, then add curry leaves into it.

Add chopped spring onion and stir well.

After 2 minutes add salt and cook for another 2 minutes.

Now add besan, red chilly powder and Garam Masala, mix well and cook until the raw smell of besan goes. After adding besan stir all the time otherwise it will burn.

Always serve this spring onion Masala hot .

Fish Molee Recipe / Fish Stew In Coconut Millk

2014-11-01T17:50:00.001+04:00

Ingredients

For marination :-

King fish or any firm fleshed fish : 1/2 kg

Turmeric powder : 1/2 tsp

Pepper powder : 1/2 tsp

Lemon juice : 1 tsp

Salt : to taste

For gravy :-

Coconut oil : 2 tbsp

Cardamom : 2

Cloves : 3

Cinnamon: 1" piece

Bay leaf : 1

Onion : 1 large sliced

Tomato : 1 medium

Ginger : 1 heaped tsp crushed

Garlic : 1 heaped tsp crushed

Green chillies : 3 slitted

Shallots : 4

Curry leaves : 3 sprigs

Thick coconut milk ,1st extract : 1/2

Thin coconut milk : 1 1/2 cup

Salt to taste

Method

First clean and pat dry fish.

Marinate fish pieces with the ingredients listed under ' for marination '. Set aside for 15 minutes. Shallow fry them until 3/4 th done, drain on to a kitchen towel.

In a wide pan heat coconut oil , then add cardamom,cloves,cinnamon and bay leaf. Saute for few seconds.

Add onion, ginger, garlic, green chillies and curry leaves. Saute until onion turns soft and translucent.

Now add tomato and thin coconut milk. Bring this to a boil. Add salt to taste.

Add the fried fish pieces and mix gently. Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently. Switch off the stove.

Temper with shallots and curry leaves and add more sliced tomatoes , if desired.

Serve with appam.

Boondi Ladoo Recipe

2014-10-15T21:58:00.000+04:00

Ingredients

Besan flour (kadala mavu) : 1 cup
Water : 1/2 to 3/4 cup (adjust to get a flowing batter)
Orange food color : a small pinch
Cardamom : 2 powdered
Cashews & Raisins : just for garnishing
Ghee : to deep fry

For sugar syrup

Sugar : 1 1/4 cups
Water : 3/4 cup

Method

Sieve besan flour and add water little by little to form a thick paste. Then add more water to form a flowing batter. Add orange color and mix well.
We need 2 ladles, one for making boondis and another one for draining them from oil. We need to be very careful about batter consistency, if batter consistency is not perfect the balls will not be round and it will have tails. To check if the batter is in correct consistency, first take a spoon and dip the backside of the spoon into batter and hold it over the heated oil. If it drops as perfect rounds then the batter is perfect. Otherwise dilute the batter and check again.
Pour one ladle of batter over the ladle with the hole for making boondi. It will drip down by itself, you can even spread it using the ladle in circular motion. It should not be crispy, we must take it in the just cooked stage. Drain it using the second ladle and remove to a paper towel.
Repeat to finish the entire batter.
At the same time take sugar with water in a wide pan and heat it up. Boil until one string consistency. Check for one string consistency by taking a drop between your thumb and index finger, you can see a single string forming between your fingers. Take care while doing this, wet your hands before checking. Otherwise hot sugar syrup will burn your hands. You can check the cosistency by adding drops of sugar syrup in a bowl of water. If it is in right consistency sugar syrup will form a soft ball in the water. Now off the flame and set aside.
Add cardamom powder into the sugar syrup and add boondis into it. Mix it well and wait for sometime to make ladoos.
When its still warm enough to handle with your hands shape them into ladoos.
You can garnish this laddos with fried cashews and raisins. Enjoy!!

Mushroom Pulao

2014-10-08T17:55:00.001+04:00

Belated Eid wishes to all. I was hoping to post this on the Eid day, but things did not work the way it was supposed to be. The guests who were expected to come on the Eid day came yesterday only. So we celebrated Eid with a simple "Nawabi Biriyani" accompanied with "Pineapple Payasam". Yesterday was the real feast. I served a five-course meal for them. There was mushroom pulao, bhatura, naan, chicken mughalai, mutton roganjosh etc.,. etc.,. for the main course. I am posting mushroom pulao recipe this time, other recipes will be published soon.
Off to the recipe...

Ingredients

Mushroom : 15 (1 packet)
Basmati Rice : 2 cups
Cardamom : 3
Onion : 2 sliced
Mint Leaves : 1/4 cup
Coriander leaves : 1/4 cup
Green Chilly : 2
Sugar : a pinch
Butter : 4 tbsp
Salt : to taste
Lemon juice : 1 tsp

Method

In a pressure cooker heat 2 tbsp of butter, then add cardamom. Add cleaned basmati rice into this, saute for few minutes till all the moisture in the rice leaves out. Add water.
Add salt and few drops of lemon juice. Cook the rice till one whistle. Wait till all the steam goes out.
Thinly slice the mushrooms and onions after washing it nicely.
In a pan, add 1 tbsp of butter and add the onions. Add little salt and saute them till they turn pink. Add the thinly sliced mushrooms. Mushrooms tend to cook and oozes out water too.
When done add this to the rice.
Make a fine paste of coriander leaves, mint leaves and green chillies.
In another pan, add little butter and add this paste and add a pinch of sugar. Sugar is added to retain the color. Saute for a while and add this to the rice.
Mix this gently and evenly.
Mushroom pulao is ready to serve.

Spicy Chicken Curry With Chilly Garlic Sauce

2014-09-23T15:52:00.003+04:00

This chicken curry is very easy to prepare and there is no grinding or any other complicated steps involved. The only time consuming part would be sauteing onions. Using kashmiri chilly powder is very important for this recipe because that gives the nice red color to this gravy.

Ingredients

Chicken small pieces(with bones) : 1 kg
Onion(thinly sliced) : 3
Garlic paste : 1 1/2 tbsp
Ginger paste : 1 1/2 tbsp
Tomatoes(chopped) : 2 big
Turmeric powder : 1 tsp
Pepper powder : 1/2 tsp
Kashmiri chilly powder : 2 tsp
Coriander powder : 1 tsp
Garam masala : 1/2 tsp
Asafoetida : a pinch
Chilly garlic sauce : 3 tbsp
Curry leaves : 2 sprigs
Oil : 2 tbsp
Salt to taste

Method

Take 1/2 tsp turmeric powder, 1 tsp Kashmiri chilly powder, 1/2 tsp ginger garlic paste and salt in a bowl. Add cleaned chicken pieces into it and marinate for at least 1/2 hour.
In a deep wok, heat oil and add sliced onion and salt. Saute until onion become translucent.
Add remaining ginger garlic paste and saute until the raw smell goes.
Add tomatoes, cover and cook till tomatoes become mushy. Then add all the powders and saute for 2-3 minutes.
Add the marinated chicken pieces to this gravy with 2tbsp of chilly garlic sauce, mix well and cook for 8-10 minutes. Mix in between so that it will not stick to the bottom. Then add 1/2 cup of water, cover and cook until the chicken completely done.
Off the flame and garnish with curry leaves and chilly garlic sauce.
Serve hot with Ghee Rice.

Recipe adapted from here

Elaneer Payasam / Tender Coconut Kheer

2014-09-07T12:51:00.000+04:00

Elaneer payasam recipe is very simple and less time consuming, but it's tastes heavenly.

Ingredients

Tender Coconut water : 3 cups ( 2 tender coconuts )

Tender coconut flesh : flesh from 2 tender coconut
Coconut Milk : 150 ml

Milk : 1 cup
Condensed Milk : 150 ml

Elaichi ( cardamom powder ) : a pinch

Method

Boil whole milk then pour condensed milk, when it becomes thick switch off the flame. Allow it to cool, then add coconut milk and cardamom powder into it and mix well.

Grind 3/4 part of coconut flesh along with enough coconut water, add this paste to the milk mixture.

Cut remaining coconut flesh into small pieces and add to the mixture. Now add remaining coconut water (adjust the amount of coconut water so that the payasam does not become too watery)

Chill the payasam atleast for 30 minutes and serve.