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Thalassery Mutton Dum Biryani /Malabar Mutton Biryani & Biryani Chammanthi/Chutney

2012-02-26T17:30:00.002-08:00

What kind of biryani is your favorite? Have you tried any unusual variants?

Usually our sunday menu goes for pot meal...Ever since my velliyamma (aunt) handed over this recipe to me, this has been a regular visitor on our dinning table, this dish is very much enjoyed by my family and we simply love it...I'm proud to say that I was always been around with such gifted cooks and of course, I inherited my passion of cooking from these great cooks from my family.

Yes not only my mom, my aunt (mom's elder sis) is also a fantastic cook.This biryani is one her signature dish. She prepares this at her home quite often and whenever when we visit their place, she'll make sure that this will be there in menu and we love it when she prepares it, oh my! It taste sooooo delicious...I cannot describe it better! and it’s not only my opinion, but anyone else who ever had tasted her dishes at least once would vouch for that..I have been lucky enough to taste her yummy dishes many times and one my favorites among them are her biryani, hence I got the recipe and her secret method for making this...but I really don’t know if I will ever be able to create her taste in my kitchen, even if I cook exactly like her, I feel something is missing...that's we call kaipunyam in malayalam that means "midas touch" /"blessed hand"..

Coming to the recipe part now, as mentioned in the title, this biryani is the most popular and widely prepared in thalassery, a city on the Malabar Coast of Kerala in South India. There are varaties of biryani are prepared like Hydarabadi biryani, Chettinadu Biryani, Mughal Biryani, Kashmiri Biryani, etc..list goes on, but this Kerala Thalassery style biryani is one of the popular and most tastiest decent biryani. Mélange of rice and loads of exotic spices that blend together to give it that unforgettable taste...Ok I know what your thinking now, what makes this biryani so special & unique ? The style of preparation and the rice used to make this biryani gives a unique delicious taste...it's special kind of rice called Jeerasala/Jerrasamba rice, but I made it with basmati rice because, I couldn't get that kind of rice anywhere here in US. If you have access to jeersala rice use them instead for a more delicious taste or use basmati rice, either way, it taste delicious!

If you haven’t tasted the Thalassery Dum Biryani, what are you waiting for ?? Do give it a try, you are going to love this rich flavorful rice...Enjoy !

Recipe for Thalassery Mutton Dum Biryani /Malabar Mutton Biryani & Biryani Chammanthi

Preparation Time : 1 hour
Cooking Time : 1 to 11/2 hour
Serves : 6

Ingredients :

For the Mutton /Goat Masala :
Mutton /Goat /Lamb : 2 lb /1 kg (Mutton may be substituted with chicken or beef)
Onions : 6 sliced
Green Chilies : 20 -25 (depending on spice level)
Ginger : 1 big piece
Garlic : 2 tbsp (crushed)
Red Chili Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Tomato : 2 big (chopped)
Yogurt /Curd (beaten) : 1/2 cup
Cloves : 2
Cinnamon : 1 inch stick
Star anise : 1
Bay leaves : 1 or use Garam Masala Powder : 1 tsp
Lemon juice : juice of 1 lemon
Water : 1 cup
Ghee + Oil : 1/4 cup

For Rice :
Basmati Rice : 4 cups
Water drained from the cooked mutton : 3 cups
Warm Water : 4 cups
Lemon juice : from 1 lemon
Cinnamon : 1" stick
Cardamom : 4
Cloves : 4
Ghee : 1/4 cup
Oil : 1/4 cup
Salt to taste

To Garnish :
Cashew nuts : handful
Raisins : handful
Onion : 2 (very thinly sliced)
Rose essence : 1 tsp mixed in 1 tbsp water
Safforn : coupled of pinches, mixed in 3 tbsp warm milk
Biriyani Masala or Garam Masala Powder : 1 tbsp
Ghee : 1/4 cup
Coriander Leaves : handful (chopped)

Mint Leaves : handful (chopped)

For Sealing :
Wheat flour / All purpose flour : 2 cups
Water required

Method of Preparation :

Cooking the Mutton Masala :
1. Wash & clean the mutton pieces well. Keep aside.

2. Blend ginger,garlic,green chillies to coarse paste and set it aside.
3. Marinate the mutton with chilli powder, turmeric powder and all whole garam masala or garam masala powder along with corasely blended ginger garlic paste and yogurt and set it aside for 1/2 to1 hour. (Note : For best result marinate the mutton overnight in the refrigerator; so that all the flavors will get into it.)
4. In the pan, heat ghee + oil, add the sliced onions saute it till it becomes translucent.
5. Add the chopped tomatoes and fry till the masala is cooked through and mushy.
6. Now add the marinated mutton pieces, salt and add 1 cup of water and lower the flame, adjust the salt and cook covered for 15-20 minutes or until the gravy becomes little thick and mutton is tender (or) pressure cook it for 3-4 whistle.
7. When it done or when the pressure settled down open the lid and drain the water from the mutton masala through a strainer and keep the water and the mutton separately and set it aside.

Cooking the Rice :
1. Wash the Jeerasala Biryani rice /Basmati rice with water and drain it .
2. In a thick bottom vessel, add the ghee and oil to it.
4. Add the whole spices; cinnamon, cardamom and cloves to the pan and saute for a min.
5. Add the drained briyani /basmati rice and saute for few minutes.
6. Add the water drained from the cooked mutton, if the water from the cooked mutton measures less than 3 cups, add plain extra water to make it to 3 cups and add the warm water to the rice (Note : By doing this way the rice will taste more tastier and this is secret tip, I learned from my aunt.)
7. Add the lemon juice and cook the rice at high heat till the water starts boil and cover the lid.
8. Now reduce the heat to low and cook till the steam comes out of the rice almost stops and all water is absorbed (Note : Do not open the lid too often.)

For Garnish :
1. Heat ghee and fry the thinly sliced onion till golden colour and crispy for about 15 minutes; sprinkle little sugar to caramelize, remove and drain on to the paper towel.
2. Now fry cashews and then raisins until they turn golden color, drain and remove on to the paper towel and keep it aside. (Note : Save the leftover ghee for layering the briyani)
3. Mix few saffron strand in 3 tbsp warm milk and 1tsp of rose essence with 1 tbsp of water and keep it aside.

Now it is time for Dum

Dum is the process of layering the meat and rice, then slow cooking it by sealing the vessel with a layer of dough, and is cooked on dum; steaming over coals. Since we do not have coals here is alternative ways to do it.

Cooking in Oven :

1. Preheat oven to 350 degree F/180 degree C.
2. Meanwhile make a dough out of the wheat flour / maida with little water, the same way you would do it for chappathi and set it aside.
3. In a oven proof dish, grease your cooking dish and spread half of the mutton masala and with some cooked rice,
4. Sprinkle biryani masala , fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk and 1 tsp of the rose essence over the rice as the final layering. Repeat this process.
5. Close with tight fitting heat resistant lid; seal the edges of the lid with above prepared dough. (Note : There should not be even the slightest opening.) (or) if you don't prefer sealing it with dough, then close it with aluminium foil, crimp along the side and and bake it for 20 mins.
6. When it is done, remove and keep the dish covered until serving.

Cooking in Stove top :
1. Place flat cast iron skillet or tawa on the lowest burner of your stove. The flame should be at the lowest setting.
2. Layer the meat and rice; sprinkle biryani masala , fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk and 1 tsp of the rose essence over the rice as the final layering. Repeat this process.
3. Close with tight fitting heat resistant lid; seal the edges of the lid with above prepared dough. (Note : Do not let any steam escape) and place the biryani vessel on top of the iron skillet or tawa and cook on low heat for 15 mins and turn off the flame.

4. Let it rest unopened on tawa for another 15 mts and break open the seal; now dum is also done.

Serve hot with Raita, Pickle or Biryani Chammanthi (recipe below) and Pappadam on the side and Enjoy!

Notes :
Mutton may be substituted with chicken or beef or pork as u wish.
Over night marination of mutton /meat in refrigerator makes it more juicy and flavorful.
I prefer to use fresh fried onions instead of store bought as it gives a great taste to dish.
Always sprinkle corainder and mint leaves as final layer over the rice, which makes the biryani taste more flavorful.

Related Posts :
Mutton Biryani
Meen/Fish Biryani
Prawns /Shrimp Biryani /Chemmeen Biryani
Chicken Biryani - Kerala Style
Egg /Mutta Biryani
Neychoru/Ghee rice

Click here for more Rice Recipes

Recipe for Biryani Chammanthi / Biryani Chutney

Preparation Time : 3 minutes (No cooking involved)
Serves : 4

Ingredients :

Grated Coconut : 1 cup
Mint leaves : 2 tbsp
Coriander Leaves /Cilantro : 2 tbsp
Green chillies : 2
Yogurt : 2 tsp
Salt to taste

Method of Preparation :

1. Blend everything except yogurt to a smooth fine mixture.
2. Transfer and mix it with yogurt; adjust the salt and serve with Biryani and Enjoy !

Check here for more Chammanthi /Chutney Recipes

Happy Cooking!

Little Proud Moment

2012-02-23T16:27:00.002-08:00

Hello Everyone!

Today is a good day for me :-) I take pride and joy in letting you all know that, once again my food picture from my humble space got selected and published as a cover page for a book called "Eating the Ethnic Way for Weight Loss (The Ethnic Way Series)" by Etoa Bissah.

Here is the preview & link to the book :-) http://www.amazon.com/dp/B007BFNOOQ

Take A Peek...If your interstered by the subject matter, the book owner/publisher is running a free promotion tomorrow February 24, 2012. You can download the book for free. The book will be downloadable for free from 12 am till 11.59 pm Pacific time tomorrow.

Catch you all with more updates, shortly!

Cheers!

Sangeetha

Whole Wheat Paneer Tikka Pizza

2012-02-22T19:15:00.001-08:00

Do you like your pizza with a Indian twist, like my family do?

When I was living in Chennai, there is a pizza delivery called 'Chef Express'. Every pizza at the restaurant is fantastic but the paneer tikka pizza is by far the crown jewel on the menu !

Since I have been on a bit of a pizza kick lately, we have no way i get such pizzas here and hence there is only one option- make it ourself !

Not surprisingly, this pizza was phenomenal, so I decided to take a shot at recreating this fabulous restaurant find at home. I never would have thought I could come this close to the real thing, this was every bit as good as what I had from that place.

Whole wheat crust with Paneer Tikka, onions, bell peppers on tikka tomato sauce. Since the crust is what pizza is primarily about, this is a good thing. My crust, made with half whole wheat flour and all-purpose flour, yields a light crust with a distinctive nutty taste with full of whole grain nutrients. But here's the best part is spreading the tikka tomato sauce of Paneer Tikka Masala over crust, which gives it a unique flavor. It is little time consuming to make, but its worth all the effort.

The crisp taste of the crust combined with the piece of paneer was like heaven in every bite! Yes, it is a unique recipe but you can make it at home for a fraction of the restaurant price.

Here is how it is made in my kitchen...Enjoy !

Recipe for Whole Wheat Paneer Tikka Pizza from the scratch /Pizza Hut Style Paneer Tikka Pizza

Preparation Time : 2 1/2 hrs for pizza crust + 2 hrs of marination for paneer tikka

CookingTime : 20 minutes for cooking paneer tikka masala + 15 minutes for baking pizza

Makes : 2 thick medium pizza or 4 thin crust pizzas

Ingredients:

For Whole Wheat Pizza Crust
Whole Wheat Flour : 2 1/2 cup
Unbleached All Purpose Flour : 1 cup + more for dusting work surface and hands
Luke Warm Water : 1 cup
Active Yeast : 2 1/4 tbsp or 1 envelope
Extra Olive Oil : 1 tbsp + 1 tsp for brush outer edge of the crust
Salt : 1 tsp
Sugar : 1/2 tsp
Olive oil or Nonstick cooking spray for oiling the bowl

For Paneer Tikka Masala :

Check here

For Toppings :
Little Semolina or Cornmeal for dusting the pizza peel
Tikka Tomato Sauce : as needed
Onions : 1/2 (thinly, sliced)
Capsicum (Red, Yellow, Green) : 1/2 (julienned)Fresh Basil Leaves : 1 tbsp (finely chopped)
Mozzarella and Parmesan Cheese : 1/2 cup ( shredded, to cover the toppings.)
Salt and Ground Black Pepper for seasoning

Method of Preparation :

Preparing Whole Wheat Pizza Dough By Food Processor :

1. Sprinkle in the yeast and let stand for about 5 minutes or until the yeast dissolves and gets frothy.
2. Add the room-temperature water and oil to above yeast mixture and stir to combine.
3. In a food processor, process the whole wheat flour, all purpose flour and salt, pulsing to combine.
4. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms.
5. Process until the dough is smooth and elastic, about 30 seconds longer. (Note : The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface.)
6. Knead by and for a few strokes to form a smooth, round ball.
7. Transfer the dough into a deep oiled bowl and cover with a damp cloth or with plastic wrap for 11/2 to 2 hours.. Let rise until doubled in size. Press the dough to deflate it.

Preparing Pizza Dough by Hand :

1. Sprinkle in the yeast and let stand for about 5 minutes or until the yeast dissolves and gets frothy.
2. Omit the room-temperature water and oil.
3. Instead combine the salt and half the whole wheat flour & all purpose flour in a deep bowl.
4. Add the liquid ingredients and use a wooden spoon to combine.
5. Add the remaining whole wheat flour & all purpose flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic 7 to 8 minutes, using as little dusting flour as possible while kneading.
6. Form the dough into a ball, put it in a deep oiled bowl, cover with cover with a damp cloth or with plastic wrap for 11/2 to 2 hours.. Let rise until doubled in size. Press the dough to deflate it.

Notes :

This recipe makes enough dough for 2-3 medium pizzas, depending on how thick you like your crust. Unused dough can be refrigerated after the first rise for up to three days or freeze the dough until it is ready to be used. The day you plan to use the dough, transfer it to the refrigerator to thaw and let stand at room temperature for about 30 minutes to take off the chill before making the pizza.

I adapted this crust recipe from the book Cooking Thin with Chef Kathleen..

Preparing Panner Tikka Masala:

To make Paneer Tikka follow instructions here

Preparing Pizza :

1. Prepare the dough as directed in the wheat pizza dough recipe above.
2. Divide the dough into two pieces and form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
3. Place a pizza stone on a rack in the lower third of the oven. Heat the oven to 450° for at least 30 minutes.
4. While it is preheating, Place a parchment paper the size of your pizza stone on a work surface and lightly sprinkle it with semolina or cornmeal
5. Place the pizza dough in the center and roll it out into a large round using a lightly floured rolling pin, or a pulling/stretching motion with floured hands.
6. Leave an approximately 1-inch border that is thicker around the edges for the crust. Lightly brush this outer edge of the crust with olive oil. (Note : This gives it a nice golden sheen after baking.)

7. Spread a thin layer of tikka tomato sauce on the pizza crust using the back of a spoon.
8. Sprinkle with a layer of shredded mozzarella cheese.
9. Top with paneer tikka pieces and bell peppers, onions, and chopped fresh basil leaves.
10. Finally sprinkle shredded parmesan cheese on the top and season with salt and freshly ground pepper, to taste.
11. Carefully transfer the parchment paper to the preheated pizza stone. Place in the oven and bake until the cheese is bubbling and the crust edges browned, about 15-18 minutes.
12. Remove the pizza from the oven, sprinkle with 2 tbsp parmesan cheese.
13. Slice and serve immediately and Enjoy !

Notes :

The sky is the limit for pizza variations. You can use your imagination and put your own spin on it.You can also make with plain Paneer or just marinate the panner and grill it on stove top and add the sauce according to your preference and taste. Above is a panner tikka with spiced tomato gravy, since we like it this way. Some other optionals are Kadai Panner, Sweet Corn Panner etc...

Click here for more Bread Recipes.

Good day all,

Pazham Nirachathu /Stuffed Banana

2012-02-20T17:32:00.000-08:00

If your are searching for a quick, simple, healthy, filling and a nutritious snacks, this might be a good fit.

Sometimes getting kids to eat banana can be a real challenge, so I’m always thinking of fun new ways to present it to little ones who resist it. As u all know that the essential nutrients is must to keep them healthy and strong.

There are literally hundreds of snacks that can made with plantain...Interestingly you may find as many recipes as there are a wide variety of plantain snacks ! This is one among them...

Pazham Nirachathu is the malayalam word for Stufffed Banana. Ripe Banana stuffed with grated coconuts, nuts, and eggs, then its fried in ghee...oh my ! even the thought makes anybody drool, isnt it? It’s such a simple and easy snack which can be prepared in just a matter of minutes using the ingredients that are always seen in the pantry and not only that this is healthy, filling and a nutritious snacks; even you can serve for breakfast too.

Whip this yummy snacks up in a matter of minutes - your family and guests will love it!

Recipe for Pazham Nirachathu /Ethakka Nirachathu /Stuffed Whole Banana

Preparation Time : 30 minutes
CookingTime : 10 minutes

Makes : 3

Ingredients :

Ripened Banana /Nenthrapazham : 3 no’s

For making stuffing:
Grated Coconut : 6 tbsp
Cashew nuts or Almonds : 8-10 (chopped)
Raisins : 1 tbsp
Egg : 1 (beaten, Optional)
Sugar : 2 tbsp
Cardamom Powder : 1tsp
Ghee or Butter : 2 tbsp
Oil for pan frying

For Covering:
All Purpose Four : 1/4 tbsp
Sugar : 2 tbsp
Salt a pinch
Water : as needed to make a thick paste

Method of Preparation:

1. Heat a non stick pan, add ghee, cashews and raisins and stir fry cashews and raisins; remove and keep aside .
2. Add grated coconut and sugar in the same pan, saute for couple of minutes.
3. Add eggs to the roasted coconut and scramble the eggs.
4. Add cardmom powder and fried cashew nuts, raisins; mix everything well and switch off the stove and let them cool.
5. Peel the banana, and make a shallow slit lengthwise. Remove the black seeds. (Notes : If it’s hard for you to remove the black seeds from the banana, then just leave it there.)
6. Take about 3 tbsp of the coconut-nut stuffing and gently fill it into the slit made in the banana; using your hands, push the stuffing inside the banana as much as you can.
7. Mix together all-purpose flour, sugar, salt and add water to this and make a thick batter out of it.

8. Heat oil/ghee in a pan; dip the stuffed banana in the prepared batter and deep fry them till they turn golden color. Using a flat spatula, carefully flip the banana and let the other side turn golden brown too.
9. When done transfer on a kitchen tissue and serve warm and Enjoy !

Notes :

Always select ripened banana for making this.

Related Posts :

Pazham Pori /Ethakka Appam /Ripe Plantain Fritters

Malabar Pazham Cake

Nenthra Pazham Halwa /Banana Halwa

Nenthra Pazham Pradhaman /Banana Payasam

Click here for more Snack

Happy Cooking !

Netholi /Nethili Meen Fry/Chooda /Podimeen Varuthathu /Kerala Style Fried Anchovies

2012-02-16T07:29:00.000-08:00

Hope you all had a wonderful Valentine’s Day...what did you all do?? For us it was just another day in our calendar but my girls are very much aware of hearts day and they had a fun time at their class party with lots of goodies and they did a great job by making a special valentine's card for their Mom & Dad :-)

My girls shared their love & thoughts as Mom - Magnificent, Overlooking, Marvelous and Dad - Dependable, Awesome, Delightful.. Isn't that cool ? It's priceless to us ! that made our day so special...what better a parents could hear from the kids :-)

Back to business, Lately we are trying to eat more fish dishes into our diet and go healthy for some time now. As you might know in Kerala, among non-vegetarians, dishes of fish are most preferred and staple one, so we love fish in our house and not only they are healthy and they are easy to prepare.

Anchovies serves as a excellent source of calcium, proteins, vitamins, and omega-3 fatty acids, all of which are very important for all age group, especially best for the growth of growing children. Unfortunately, anchovies are also high in sodium and cholesterol, which means they should be eaten in moderate amounts especially if you have a history of hypertension or heart disease. Whatever...this is one delicious dish we all love in our house and this is a long due recipe for me...though I make this often, by the time I finish my all other work, it will be finished by then :( Some how this time was lucky enough to save a bowl full to get pictures. :-)

Back home in Kerala, this particular fish fry is also one popular dish served in Toddy shops and it is referred as Shappile Podimeen Varathathu. Usually for this preparation we deep fry it; if you don't wanna deep frying then shallow fry it or even bake till its dry.

Do try it if you get hold of Anchovies, it is amazingly good & healthy too..Enjoy!

Recipe for Netholi / Chooda /Kozhuva Fry/Kallushap Style Podimeen Varuthathu / Kerala Style Fried Anchovies

Preparation Time : 30 minutes

CookingTime : 10-15 minutes

Serves : 4

Ingredients :

Netholi/ Chooda /Kozhuva/Anchovy : 1 lb 1/2 kg (fresh or frozen)

Red Onion : 2 (medium, thinly sliced)

Ginger : a small piece (minced)
Garlic : 4 cloves (minced)

Turmeric powder : 1/4 tsp

Red Chilli Powder : 2 tbsp or as per your spice level

Fenugreek powder :1/4 tsp
Black peppercorns : 1/2 tsp (freshly crushed)

Lime Juice : 2 tsp

Curry leaves : handfull

Salt to taste
Coconut Oil as needed for frying

Method of Preparations :

1. Clean and wash the fish with lime juice and salt and marinate the anchovies /netholi/chooda meen with all other ingredients listed above, except coconut oil and set it aside for 30 minutes.
2. Heat coconut oil in a pan and deep fry fishes in batches over medium flame, until it is done. Drain on kitchen tissue and serve immediately..Enjoy!!

Note :

Make sure you keep the heat at medium low, so that everything gets fried evenly.
This is a very hot dish so increase or decrease chilli powder and pepper powder as per your tolerance. Optional - To bring down the heat, substitute red chilli powder with kashmiri chilli powder or paprika.
If you wish you can add any other oil, using coconut oil gives authentic taste and flavor.

Related Posts :

Meen Varuthathu /Kerala Fish Fry

Kallumakkaya /Kadukka Varattiyathu /Mussels Fry

Chemmeen Varattiyathu /Spicy Prawns /Shrimp Fry

Chettinad Meen Varuval /Fish Fry

Click here for more Fish Recipes

Cheers!

Chocolate Cupcakes with Cream Cheese Frosting

2012-02-13T07:34:00.000-08:00

Happy Valentine's Day ! I know there are a lot of mixed feelings out there about Valentine's Day. I’m not usually a cheesy V-Day person, but I decided to make these treats for a few reasons.

Just in time for you to bake these for the ones you love to celebrate Valentine's Day and if you're not into celebrating Valentine's Day, just make these as a sweet treat to yourself, especially if you're a chocolate lover ! Secondly, I need to send some goodies to my lil one school V-Day party; when i asked her, how do we make it special ? without second thought the answer popped up was 'chocolate cupcake' her favorite and even I thought it would be very Valentine-ey !

So, instead, I decided to share it with you all today; I wanted to come up with a recipe that my girls and I could make together to impress both her friends and teachers and be enjoyed by the whole family.

Did you notice frosting and sprinkles on the cupcake? Oh, yeah..my girls did the frosting and decorating and they had so much fun decorating own cupcakes with fluffy icing ! They also decorated a special cupcake for Daddy to surprise him with after dinner. He loved it :-)

Getting your kids cooking and having them associate the kitchen is fun. I love watching my little ones get excited and feel empowered making their very own treats, but to be honest I can do without the mess left behind after the final product :(

Stories apart, coming to recipe; Adapted from ??? There are some recipes I return to again and again. Whenever I make chocolate cake or cupcake, I always use the same recipe of Moist Chocolate Cake from here Why? Because it will never fails..It makes the best moist chocolate cake, hands down ! so followed the same..

So dive in, make these sweet treat for yourself, your Valentine, or whomever you so choose! And if you love it, do not forget to come back and share your feedback...Enjoy!

Recipe for Moist Chocolate Cupcake with Cream Cheese Frosting

Preparation Time : 25 minutes
Baking Time : 20 minutes + 10 mins for Preparing Frosting and Decorating

Makes : 24

Ingredients:

All Purpose Flour : 2 cups

Sugar : 2 cups
Hershey's Cocoa : 3/4 cups
Baking Soda : 2 tsp
Baking Powder (Optional) : 1 tsp (This will make the cake rise just a little bit more than using the Baking Soda only)Eggs : 2 ( large eggs)
Salt : 1 tsp
Buttermilk : 1 cup
Vegetable Oil : 1 cup
Vanilla Extract : 1 1/2 tsp
Boiling Water : 1 cup

Method of Preparation :

1. Preheat the oven to 350 degrees. Line cupcake pans with paper liners and set aside.
2. Combine all the ingredients, except the cup of boiling water into a mixing bowl.
3. Mix at medium or medium high speed for a minute, now add 1 cup of boiling water and continue to mix until all ingredients are blended and smooth.
4. Pour the batter evenly between the prepared liners.
5. Bake it for 18-20 minutes, rotating the pans halfway through baking or until a toothpick inserted into the center comes out clean. If not bake it for an additional 5 minutes and then test again.
6. Remove from the oven and cool in the pan for 5-10 minutes and invert them onto wire rack and let it cool completely.

Recipe for Cream Cheese Frosting

Ingredients :

Cream Cheese : 10 oz chilled
Unsalted butter : 6½ tbsp at room temperature
Confectioners’ sugar (sifted) : 3¼ cups
Vanilla Extract : 4 tsp

Method of Preparation :

1. Combine the cream cheese and butter in the medium bowl.
2. Beat on medium-high speed until light and fluffy, about 2-3 minutes with hand mixer or electric mixer.
3. Add in the confectioners’ sugar and mix on low speed just until incorporated. Increase the speed to medium-high and beat 2-3 minutes more.
4. Blend in the vanilla.

Frost cupcakes and decorate it further with sprinkles or your desired decoration. Serve and Enjoy!

Click here for more Valentine's Day Recipes.

Happy Valentine's Day!

Honey Prawns /Shrimp

2012-02-10T09:40:00.000-08:00

Imagine biting the deep fried battered shrimp/prawns covered with sweet & sour sauces and glazed with honey - YUM!

The first time I ever made these, they were devoured in no time. I’ve been looking for a reason to make them again ever since, and they fit perfectly on our usual get-together with friends.

Chicken lollipop, Naan, Butter Chicken normally are most-requested recipes from our friends bratz and they love it. :-) Since I was short on time and energy, I didn't have quite as much fun planning as I normally would, but I think the end result was still very nice and everyone had a great time. I made these honey prawns for appetizers and they loved it.

This makes an excellent appetizer or side to serve guests, but is also easy enough to cook as an everyday treat, kids would love it for sure. I just followed my Gobi Manchurian recipe with few minor changes :-)

After our party, my lil one kept on asking for it and I couldn't find enough time and I was out of honey :-(
Guess what ? Last evening my friend 'Ji' had a telepathy and bought a bottle of pure honey from the farm back home :) Couldn't wait ! my venture was a repeat and here it is..

Make culinary waves by serving these at your next party. ...Enjoy !

Recipe for Honey Prawns Shrimp

Preparation Time : 20 minutes
Cooking Time : 20 minutes

Serves : 4

Ingredients :

To Marinate:
Shrimp /Prawns : 1 1b /1/2 kg (fresh or frozen)
All-Purpose Flour /Maida : 3 tbsp
Corn Starch : 3 tbsp
Black Pepper : couple of pinches
Egg yolk : 1
Salt to taste
Water as needed

For the Sauce:
Onion : 1 (medium, finely chopped)
Garlic : 3 large cloves, (finely, chopped)
Ginger : 1/2" pieces (minced)
Honey : 2 1/2 tbsp (add or reduce according to your taste)
Sweet &amp Sour Tomato Ketchup : 11/2 tbsp
Red Chili Sauce or Red Chilly Paste : 2-3 tsp or to your spice level (To make dried red chilli paste immense 7 to 8 dry chillies in water for 5 mins before made into paste)
Soy Sauce : 1 tsp
White Vinegar or Lemon Juice : 1 tsp
Corn Starch : 2 tsp (mixed in little cold water)
Spring Onions : 2 stalks, (cut diagonally and keep half of portion for garnishing)
Cooking Oil : enough to deep fry
Salt to taste

Method of Preparation :

1. If using fresh shrimp, deshell, devine and wash well or if your using frozen then just thaw it and wash well. 2. Marinate the cleaned shrimp/prawns with above listed ingredients 'To Marinate' for about 20 minutes.
3. Deep fry the shrimp /prawns for couple of minutes, remove and drain the excess oil on a paper towel. Finish frying all of the prawns and set it aside.
4. In the same pan, heat couple of tbsp of oil, add chopped onions, half of the chopped spring onion, garlic, ginger and cook until they are translucent. (Note : They doen't have to become brown.)
5. Add ketchup, red chill sauce, soy sauce, vinegar or lime juice; mix well and cook until oil starts to separate from mixture.
6. Mix corn starch with little water and add it to the sauce and cook for a minute until sauce starts to thicken.
7. Add the fried prawns /shrimp with the sauce and mix well.
8. Now add the honey and combine well in a such way that sauce coats well with prawns completely.
9. Garnish with spring onion and Serve hot & enjoy as starter or even as side dish to fried rice.

Related Posts :

Gobi Manchurian - Dry Version

Chilli Fish

Chicken Manchurian

Have a good Day !

Thai Red Curry

2012-02-07T12:19:00.000-08:00

What's your favorite Cuisine?? There's no way I could pick just one, and if I did, may answer might change tomorrow and the day after and the day after :-) because I am one person who gets bored easily and needs variety to keep it interesting.

Thai curry always been one of my favorite, but I hardly make in home. We first had this thai red curry at one of our friend’s place. My family fell in love with this rich and creamy curry, When I asked for her recipe, she gave me her book Simply Thai Cooking. Thanks 'La' for giving the book and sharing the wonderful recipes with us.

I first made this curry few months ago, I had a nice photo all lined up, pressed the button to take the picture and my camera battery died. I was very disappointed, especially when I tasted how tasty it was. But this past weekend, I felt motivated and so I did with little cheating by using instant store bought curry paste.

Thai curries are unique with their own distinctive tastes and it share different takes and preferences on blended spices and other fragrant aromatics. It can be made anywhere from mild to red-hot, depending on your taste. There are many red curry recipes, each with slightly different ingredients, but the key ingredients of the thai curries are curry paste, fish sauce, palm sugar.

You can make this with chicken, beef, pork, or regardless of the meat of choice, or sea food, or as a vegetarian dish using tofu. Also you can play around the recipe and add your favorite flavors and ingredients. This red curry goes extremely well with steamed aromatic jasmine rice or with basamti rice. If you love Thai food, you will certainly love this rich and creamy curry. Enjoy !

Stay tuned for more thai recipes here in the near future :-)

Recipe for Thai Red Curry /Thai Chicken Red Curry

Preparation Time : 10 minutes

Cooking Time : 20-30 minutes

Serves : 4

Ingredients :

Skinless, boneless Chicken breast halves : 1 lb (cut into thin strips)
Thai Red curry paste : 2 tbsp ( I used Mae Ploy Red Curry Paste) or Homemade Red Curry Paste - see the recipe below
Onion : 1 large (thinly sliced) (optional)
Garlic : 2 cloves (crushed)
Zucchini : 1 cup (sliced halved)
Red bell pepper : 1 (seeded and sliced into strips)
Broccoli florets : 1/2 cup
Fresh Lemon grass : 1 stalk (bashed with a rolling pin)
Fresh ginger : 2 tsp (grated)
Palm sugar : 2 tsp
Fish sauce or light soy sauce : 1/4 tsp
Chicken stock cube : 1 dissolved in 150ml /1/4 pint) hot water or use cornstarch : 1 tbsp (mix with coconut milk)
Coconut milk : 1 (14 ounce) can
Fresh Basil and Coriander leaves/Cilantro : handful (chopped)
Bird’s eye chilies : 5 (optional)

Olive Oil : 2 tsp
Salt to taste

Method of Preparation :

1. Heat the oil in a wok or large frying pan and saute the red curry paste until aromatic.
2. Add the chicken. Cook over a medium-high heat for 4-5 mins, stirring occasionally, until the chicken is lightly browned.

3. Add the onion and garlic and cook for a further 2 mins.
4. Add the zucchini, red pepper, lemon grass, broccoli, grated ginger, coconut milk, salt, chicken stock cube or if using corn starch, then mix it with coconut milk and use; mix well.
5. Bring to the boil, then reduce the heat and simmer for 20-25mins, until the chicken is cooked and the sauce has reduced a little.

6. Remove the lemongrass and add in the fish sauce or soy sauce, palm sugar and coriander leaves and stir-continuously for couple of seconds or so.
7. Dish out and serve, garnished with more fresh basil and coriander leaves and enjoy witj boiled or steamed jasmine rice or noodles.

Notes : If you like things a bit spicier, you could add some sliced bird's red chilli when serving.

If you do not have the store bought Thai Red Curry Paste, here is a Recipe for Thai Red Curry adapted from epicurious

Ingredients :

Prik haeng /Thai dried hot red chiles : 17 to 20 (2- to 3-inch-long) halved and seeds discarded

Coriander Seeds : 4 teaspoons

Shallots /Red Onion : 5 or 6 tbsp small , chopped

Chopped Garlic : 1/4 cup
Lemongrass Stalks : 2 fresh, 1 or 2 outer leaves discarded or use reserved bottoms

Whole Black Peppercorns : 1 tsp
Galangal /Kha : 4 tsp finely chopped peeled fresh or thawed frozen grated
Kaffir Lime Leaves : 6 (4-inch-long) (fresh or frozen, finely chopped)

Cilantro Roots or Stems : 2 tbsp
Red prik kii noo /Fresh bird's-eye Chiles or Serrano Chiles : 15 to 20 (finely chopped)

Ga-pi /Thai shrimp paste : 2 tsp
Salt : 1/2 tsp

A large traditionally mortar and pestle (preferably stone or granite) or a food processor for preparation

Method of Preparation :

1. Tear the dried chiles into two with and soak in warm water until softened for about 20 minutes. Drain well.
2. Meanwhile, In heavy bottom frying pan; dry roast the coriander seeds over medium heat until fragrant for about 4 minutes, then let it cool.

3. Thinly slice lower 6 inches of lemongrass stalks and finely chop and set it aside.
4. Finely grind coriander and peppercorns with mortar and pestle or in food processor for about 2 minutes and set it aside

5. Toss together with lemongrass, galangal, kaffir lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl.

6. Pound mixture in 3 batches with mortar and pestle until a smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl or If using food processor, add about 1 1/2 tablespoons water per batch.

7. Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.

Click here for more Thai Recipes.

Happy Cooking!

Easy Masala Chicken Fry /Kozhi Masala Varattiyathu

2012-02-01T12:05:00.000-08:00

If you love spicy chicken fry bursting with flavors then this is a perfect recipe for you. Simple! & Easy!

Though there are many vivid varieties of chicken fry and everyone has their own way of perfecting it, when it comes to masala chicken fry; this particular recipe always jump top in my list, as this is the quickest and easiest of all.

What I love about this recipe is that, with just the barest of preparation you can have a tasty spicy chicken fry within few minutes. I adapted this recipe from Vanitha magazine and is already one of the hit list in my kitchen. This goes well with chapathi/roti or fried rice. I relish this with curd rice :) and of course any left-over chicken can be used in wraps or sandwiches and makes a good brunch. Make this dish as spicy as you like - it is equally delicious mild or hot.

More taste and less work! You must try out this simple yet delicious chicken fry..Enjoy!

Recipe for Easy Masala Chicken Fry /Kozhi Masala Varattiyathu

Preparation Time : 10 minutes

Cooking Time : 20 -25 minutes

Serves : 2

Ingredients:

Chicken with bones : 1 lb /1/2kg
Ginger-Garlic Paste : 3 tsp
Turmeric Powder : 1/2tsp
Red Chilli Powder : 1 1/2 tsp or according to your spice level
Coriander Powder : 2 tbsp
Garam Masala : 1/2 tsp
Fresh grounded Pepper Powder : 1 tsp or according to your spice level
Coconut Oil /Cooking Oil : 3 tbsp (preferably coconut oil)
Curry leaves : 3 sprig
Water : 3 tbsp
Salt to taste

Method of Preparation :

1. Mix the chicken with all the ingredients above, except black pepper powder and coconut oil.
2. Pour 2 tbsp of coconut oil in a heavy bottomed pan and tilt the pan in such a way that oil gets spread evenly in the pan
3. Add the chicken with 3tbsp of water; cover & cook over medium heat for 5 minutes or until the chicken start to ooze out water.
4. Now remove the lid, reduce the fire to medium-low and mix well; cook until all the water evaporates.
5. Add the remaining 1 tbsp coconut oil, pepper powder and fresh curry leaves; dry roast it in medium heat till browned up (Note : Stir in between to avoid burning. Do not close the lid after adding oil to roast the chicken.)
6. Once the chicken have attained the dark brown color then remove from the fire.
7. Tasty Chicken Masala fry is ready to serve. Serve as a side dish for Rice or with Chapathi/Roti ..Enjoy !

Related Posts :

Nadan Chicken and Potato Roast /Spicy Chicken and Potato Roast - Slow Cooked Version

Nadan Kozhi Varuthathu /Kerala Style Chicken Fry

Chicken Ularthiyathu /Ularthu /Olathu / Sauteed Chicken - Version 2

Chicken Ularthiyathu /Sauteed Chicken-Version 1

Chettinad Pepper Chicken

Microwave Chicken Drumstick Fry

Check here for more Non Vegetarian Side Dishes

Cheers !

Nadan Chammanthi Podi / Idi Chammanthi /Roasted Coconut Spice Chutney Powder - Two Versions

2012-01-30T18:50:00.001-08:00

Chammanthi Podi needs no introduction to those familiar with Kerala cuisine. I guess most Keralites love this spice rich dish. For me and my family, it's a favorite. However, for those of you who are new to this recipe let me brief.

Chammanthi podi is roasted coconut spice chutney powder and every home has a stock of their favorite ones. In the earlier days it used to be prepared in the traditional stone mortar and pestal, we call it 'Ural' and the pounding pestal is called as 'Ulaka' in malayalam. I still remember my ammuamma /grandma pounding the chammanthi podi in the stone mortar; needless to say this method of preparation adds exceptional taste to the chammanthi podi rather than one prepared using a modern mixer.

There are ton's of variations for chammanthi podi /chuntey podi and each one has unique taste according to the way of preparation of each region or each home. Today I would love to share two versions; Authentic Nadan Chammanthi Podi and Idi Chammanthi versions; one of my mom's staple recipe and I grew up eating this.

The first one very popular and regular version in all homes with shallots, gingery touch and the second one idi chammanthi are more or less the same of the nadan chammanthi podi, but consisting of lentils /urad dhal, and the tamarind are roasted together with all other ingredients; that will take away some of its moisture and gives distinct taste. Another major difference is the way it is ground. It's pounded with stone mortar /ural. Here I made it in a coffee grinder, as I don't have a stone mortar. The process of making them is simple enough, but involves a significant amount of work. Either way, it's delicious !

During my last vacation to Kerala, my mom had prepared couple of bottles for us and as usual, the bottle was empty in a few days..So I tried to recapture my family favorite chammanthi podi that my amma prepares. Now, don't ask me to compare the taste with what my amma makes..Anyway, something is better than nothing :-) It goes well Kanji /Rice Gruel and with Idli, Dosa ; also, they travel well and you can freeze them to have any time you’re in the mood for a spicy treat.

Here u go and hopefully anyone trying this recipe enjoys it too.

Version : 1
Recipe for Nadan Chammanthi Podi /Kerala Style Chammanthi Podi /Chutney Powder

Preparation Time : 30 minutes

Cooking Time : 30-45 minutes

Serves : 1 big bottle

Ingredients :

Grated Coconut : 2 1/2 cups (fresh or frozen) / 1 big coconut (fresh)
Shallots /Small Red Onions /Kunjulli /Cheriya Ulli : 2 tbsp or 6 nos (crushed)
Ginger : 1tsp (finely crushed)
Coriander Seeds : 1 tbsp
Cumin Seeds : couple of pinches
Dried Red Chillies : 20-25 or Red Chilli Powder : 1 1/2 tbsp or adjust according to your spice level
Black Pepper Powder : 1/4 tsp
Tamarind : small lemon sized ball
Curry Leaves : 2 sprig
Salt to taste

Method of Preparation :

1. Heat a non stick kadai or pan when its hot.

2. Dry roast the all ingredients except tamarind and salt, over slow-medium heat. (Note : If using red chilli powder use towards the end of cooking.)

3. Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.

4. Once browned, if you are using red chilli powder, then add it now and roast for couple of minutes and remove from heat and let it cool.

5. Grind it into a coarse powder together with tamarind and salt in coffee grinder or food processor or blender.

6. After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.

7. Serve with Rice, Kanji /Rice Gruel or mix with a tsp of coconut oil /cooking oil and serve as a side for Idli, Dosa or with anything as you wish. Enjoy !

Version : 2

Recipe for Idi Chammanthi /Varuthuidicha Nadan Chammanthi Podi

Preparation Time : 30 minutes

Cooking Time : 30-45 minutes

Serves : 1 big bottle

Ingredients :

Grated Coconut : 2 1/2 cups (fresh or frozen) or 1 big fresh coconut
Dried Red Chillies : 20-25 or Red Chilli Powder : 1 1/2 tbsp or adjust according to your spice level
Split Urad Dal /Black Gram / Uzhunnu parippu : 2 handsfull or 1/4 cup
Asafotida /Hing/Kayam : a big pinch
Tamarind : small lemon sized ball
Curry Leaves : 2 sprig
Salt to taste

Method of Preparation :

1. Heat a non stick kadai or pan when its hot.
2. Dry roast the grated coconut and urad dal and roast it until light brown color, when it reaches light brown in color, add the dried red chillies tamarind, asafotida, and fry over slow-medium flame. (Note : If using red chilli powder use towards the end of cooking.)
3. Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.
4. Once browned, if you are using red chilli powder then add it now and roast for couple of minutes andremove from heat and let it cool.
5. Grind it into a coarse powder together with salt in a coffee grinder or food processor or in a blender.
6. After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.
7. Serve with Rice, Kanji /Rice Gruel or mix with a tsp of coconut oil /cooking oil and serve as a side for Idli, Dosa or with anything as you wish. Enjoy !

Notes:

Do not use a drop of oil and water for this recipe.
I do recommend using fresh coconut, frozen preferred, but don't use dessicated.
Always try to roast the ingredients in slow medium heat as it will burn easily and do stir constantly till it is evenly roasted.
This chuntey powder has a high shelf life and keeps well for a month in room temperature and will stay long if stored in refrigerator.

Related Posts :

Unakka Chemmeen Chammanthi Podi / Dry Prawn Chutney Powder
Idili Dosa Podi /Spiced Lentil Powder for Idili & Dosa
Biryani Masala Powder

Happy Cooking!

Kumbilappam /Chakka Kumbulappam /Steamed Jackfruit Dumpling

2012-01-28T07:49:00.000-08:00

What are the recipes that take you back to a special place in your life? How long has it been since you've made it/them? For me one of them would be Kumbilappam /Jackfruit Dumpling.

During my daily routine call to my MIL, she said she is making kumbliappam for guests. At the very mention of this, I just could not get rid of the out-of-control craving and finally I ended up making it. This is one of my all time favorite snack.

Kumbilappam is seasonal authentic dish from Kerala ‘God's Own Country’ and it also goes by several names; Kumbilappam, Chakka Kumbulappam, Chakka Appam, Vazhanayappam Theraliyappam.Whatever be the name, the recipe followed is the same. This special Kerala snack can be described as tastebud-tantalizing!

Jack fruit bulbs or the Jack fruit preserve, incorporated with rice flour, grated coconut and jaggery are mixed together to prepare the dough. It is then wrapped in fresh green Vazhanayila or Edanailla /Bay Leaves shaped in the cones (Kumbils) in which it is steamed.The flavor of jackfruit and cinnamony fragrance of the bay leaves blend together give a deliciously unique taste. I bet those who have ever tasted this dish onces, would never forget the unique taste, especially the special flavor of the appam, which makes the snack so special :-)

Traditionally fresh green Vazhanayila or Edanailla /Bay Leaves are used for wrapping, but I made it with dried bay leaves because, I couldn't get fresh green leaves anywhere here in US. If you have access to fresh bay leaves use them instead for a more delicious flavor or if bay leaves /edanailla /vazhana illa are not available, you can fold it in banana leaf or in aluminium foil or in butter paper in a cone shape. But dont forget to add crushed bay leaves to the dough, so you get the cinnamony flavor into the appam.

Here it is for you to try out..

Recipe for Kumbilappam /Chakka Kumbulappam /Chakka Appam

Preparation Time : 30 minutes

Cooking Time : 30-45 minutes

Serves : 12-15 depending upon the size of the leaves

Ingredients :

Ripe Jackfruit Bulbs (finely, chopped) or Chakka Varatti /Jackfruit Preserves : 1 cup
Jaggery /Sharkkara /Molasses (Perferably the dark colored one /Karutha Sharkkara : 1/2 cup or according to the your sweet requiremnet (scraped)
Freshly Grated Coconut : 1/2 cup
Roasted Rice Flour : 1 cup
Cumin Seeds : 1/4 tsp (crushed)
Cardamom Powder : 1/4 tsp (optional)
Vazhana illa /Edana Illa /Bay Leaves : as required
Water
Salt : a pinch

Method of Preparation :

1. Melt jaggery /sharkkara with 1/2 cup of water. Remove the impurities and set it aside
2. If your using jack fruit bulbs then; in a blender add the finely chopped jackfruit and make a smooth paste without adding water.
3. Add jackfruit paste or Chakka Varatti /Jackfruit Preserves along with jaggery syrup, grated coconut, cumin seeds, cardamom powder (optiona) and combine well with your hands.
4. Add rice flour little by little and make a smooth dough. Add water if necessary or the dough is too thick. (Note : It should not be too thick or too loose. The consistency should be little looser than the chappathi dough.)

5. Now take the Vazhanayila or Ednailla /Bay leaves and make cones with it. (Note : To keep the leaves cone in shape; pin it up with toothpicks or with the stem of coconut leaves (Eerkkil). Leave the upper edge of the leaf to close the cone.)
6. Fill a tbsp of batter or more according to the size of the leaf, at middle.
7. Bend the top of the leaves and press inside to cover the top.
8. Steam it or pressure cook it, avoid inserting the weight-knob on the lid and steam for 30-45 minutes or till its done. To check if its is ready, open one and prick a tooth pick into it. If the toothpick comes out clean your kumbilappam /kumbulappam is ready to serve.. Enjoy!

Notes :

If bay leaves /edana illa /vazhana illa are not available, you can use it banana leaf or in aluminium foil or in butter paper in a cone shape and fill the dough and steam it.

Related Posts

Chakka Varatti aka Chakka Varattiyathu /Jack fruit Preserves/Jam
Chakka Pradhaman /Jackfruit Payasam /Kheer/Pudding
Kappa Kinnathappam /Tapioca Steamed Cake in a Plate

Achappam /Kerala Style Rosette Cookies
Unniappam /Neyyappam /Sweet Rice Fritters
Vattayappam /Steamed Rice Cake

Click here for Nalumani Palaharam /Tea Time Snacks

Good Day !

Indian Style Cranberry Chutney

2012-01-25T16:47:00.000-08:00

Cranberry lovers, Chutney lovers, unite! Have you noticed the brightly colored cranberries in the market lately? They're glorious...Aren't they ?

As soon as I saw cranberries at the farmers’ market, I get a little overzealous and buy lot. I set out to find a different cranberry recipe; one that was still reminiscent of the classic, but with a Indian twist.

I made these fingerling chutney a few days before and we loved them so much, I made them again for yesterday dinner just on their own, to accompany bread.

This gloriously sweet-and-tart chutney is easy to make and a perfect side for Idili ,Dosa or with Rice Gruel /Kanji , great on bread, and great on its own too. The chutney consists of fresh raw cranberries, shallots, and coconut, all put through a grinder with little sugar and salt added to macerate.

Best of all, the cranberry is chock full of health benefits. It help prevent the adhesion of bacteria associated with urinary tract and contain vitamin C, antioxidants, and other phytonutrients that helps to protect against diseases.

A balance of spicy, sweet, and sour, with a touch of saltiness is truly delicious..So why not try out this recipe? Don’t forget to give me a feedback though!

Recipe for Indian Style Cranberry Chutney

Preparation Time : 5 minutes

Cooking Time : 5-8 minutes

Serves : 1 cup

Ingredients :

Fresh Cranberry : 1 cup
Shallots /Red Small Onion : 10-15 (thinly sliced)
Garlic : 2 cloves
Green Chillies : 2 (sliced)
Asafotida /Hing/Kayam : a pinch
Dried Red Chillies : 2
Grated Coconut : 2 tbsp
Sugar : a big pinch
Salt to taste
Olive Oil : 1 tsp

For Tempering :
Olive Oil : 1 tsp
Mustard Seeds : 1/2 tsp
Curry Leaves : a sprig

Method of Preparation :

1. Heat a pan with oil on medium high, add urdal dal, asafetida and dry chilles and saute till lightly brown.
2. Add the chopped onions, garlic and saute till it becomes translucent.
3. Add green chillies, grated coconut, salt,and cook over medium flame till everything is just done.
4. Add the fresh cranberries, saute till berries turns to soft and mushy.
5. Allow to cool. Add sugar and grind in a blender using little water till smooth paste.

6. Taste and adjust salt and sugar, as needed. Garnish with crushed chillies or do the tempering with the mustard, curry leaves and pour it to the chutney.
7. Cranberry Chutney is ready! Serve with Idili or Dosa or with Rice Gruel /Kanji, great on bread too..Enjoy !

Related Posts

Click here for More Chutney Chammanthi Recipes

Have a great day!

Poached Egg Stew /Curry

2012-01-23T18:59:00.000-08:00

Are you bored of the usual egg curry and want to try different? Why don't you try this poached egg stew.

If you know my blog well, by now would have realized, how I enjoy cooking for my family and friends.

And yes, I really love the bond it builds between people, It brings me joy :-)

This yummy recipe is shared by my best friend 'M', who is terffic cook. She makes the best Egg Curries, Malai Chicken, Hyderabadi Dum Biryani, Mirchi Ka Salan and list goes on...YUM! Hopefully I will post all her yummy recipes over time, Stay Tuned!

Recently while talking to her over phone, she mentioned that this used to her Mother’s specialty and how much everyone at theirs used to enjoy it. After having a long discussion about her mom poached egg stew. I almost decided to give it a try and went with it and I should say it was pretty good.

We enjoyed this with Appam. It was a welcome change from our usual egg curry..It sure will be yummy with rice or other breads.

Here is a Poached Egg Stew which my family enjoyed having and hopefully anyone trying this recipe enjoys it too !

Recipe for Poached Egg Stew

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients :

Eggs : 6
Shallots /Red Small Onion :1 cup (thinly sliced)
Tomatoes : 2 (medium, thinly sliced)
Green Chillies : 2-3 (slit lengthwise) or to your spice level
Cardamom : 2
Cloves : 3
Cinnamon : 1" stick
Bay Leaves : 2
Curry Leaves : 1 sprig
Black Pepper Powder : 1/2 tsp
Thick Coconut Milk : 1 cup or The milk of one grated coconut (extracted by squeezing the milk with your hands, or mixing in a blender for a minutes, adding a cup of warm water)
Cornflour : 1 tbsp (optional)
Coriander Leaves : few (finely, chopped)
Oil : 2 tbsp
Water : 1/2 cup
Salt to taste

Method of Preparation :

1. In a pan, heat oil and add all the whole gram masala and saute for a minute
2. Add the sliced shallots, green chilies and saute till it turns to soft and pink in color.
3. Add the sliced tomatoes, curry leaves and saute till it is semi pulp and mushy.
4. Add salt and 1/2 cup of water; allow to boil.
5. Reduce the heat and break the eggs one by one into the pan. (Note : Leaving some space between the eggs and do not stir with a spoon to mix from this point, as it will break the eggs.)

6. Just swirl the pan in a such a way that everything is mixed together and simmer for couple of minutes or until the egg white solidifies around the yolk.

7. Add the thick coconut milk. (Note : If you are using cornflour, then stir the cornflour into the milk.)
8. Let it simmer for another couple of minutes.
9. Sprinkle the pepper powder on the top and granish with coriander leaves.
10. Delicious Pochaed Egg Stew is ready to serve..Serve with Appam, Indian Bread, Bread or Rice

and Enjoy !

Related Posts :

Ishtu / Potato Stew

Mutton Stew /Kerala Mutton Stew

Mutta Thenga Pal Curry /Egg in Coconut Milk Curry

Egg Omelette Curry /Mutta Omelette Curry

Click here for more Egg Recipes

Cheers !

Chicken Asparagus Spirals

2012-01-18T18:13:00.000-08:00

Sounds fancy, doesn’t it? Trust me floks, These little bundles of yum is simple, quick to make and a definite crowd-pleaser.

Few week before my girls had a playdate and moms had tea party :-) Some of my friends asked me to cook some snacks for playdate tea session, as it is always great pleasure to cook for my friends. It's such a wonderful time for us to hangout while our kids are playing and enjoying.

I was looking for easy snacks to make and I came across this recipe here. I'm impressed with this recipe, so I decided to give a try, with a few minor changes. They were SO GOOD. Entire batch was demolished by the end of the day, and is a fantastic recipe to have in your repertoire.

I’m fairly certain this will make an appearance on my party table near future. The original recipe calls for proscuitto, but I tweaked it a bit, omitting the proscuitto and substituted it with deli thinly sliced chicken breast. It coupled so nicely with the asparagus and puff pastry.

Do give a try, these simple and quick treat..Sure to impress any crowd. Enjoy !

Recipe for Chicken Asparagus Spirals

Preparation Time : 15 minutes + Thaw time : 40 minutes

Baking Time : 15 minutes

Serves : 30-40

Ingredients :

Puff Pastry Sheets : 1 pkg (thawed) I have used Pepperidge Farm
Cream Cheese, seasoned as desired : 6 tsp (softened)
Deli Thin Sliced Chicken Breast or Thinly Sliced Deli Ham or Prosciutto : 8 slices or as needed
Asparagus Spears : 30 medium (washed/dried/trimmed)
Egg : 1 (lightly beaten)
Water : 1 tsp

Method of Preparation :

1. Preheat oven to 400 degrees. Line baking sheet with foil.

2. Unfold thawed puff pastry sheets on a lightly floured surface and spread the cream cheese on each sheet.
3. Top each with 4 slices deli thin sliced chicken breast. Using a pizza cutter or sharp knife, Cut each into 15 strips crosswise, making 30 in all.

4. When cutting make sure you cut straight down and through the chicken slices (Note : Do not drag the knife.)
5. Tightly wrap a strip of pastry, chicken slices side in, around each piece of asparagus in a spiral manner. Place the pastries seam-side down onto to the prepared sheet pans, about 1/2″ apart.
6. Mix egg with water and brush between layers, then pinch or press together.
7. Bake for 15-20 minutes or until puff pastry is lightly golden brown; rotating the pans halfway through.
8. Let it cool until easy to handle, then serve and Enjoy !

Notes :

Make ahead; assemble and refrigerate, tightly wrapped, for up to one day then bake right from the refrigerator.
For Non-Vegetarians version, just skip the meat part and proceed.
For those who are not familiar with asparagus, buy the asparagus freshest you can find and get the fat stems over the thin. The trick for trimming asparagus, just bend the end of the stem; it will naturally snap where the fibrous bits end.
Don’t try to unfold the pastry sheet that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.
Try to keep pastry sheets from becoming too warm when working with it by only using your fingertips.

Related Posts :

Palmier /Elephant Ears /Little Hearts Biscuits
Vegetable Puffs
Egg Puffs

Click here for more Snacks Recipes

Happy Cooking !

Mutta Dosa /Egg Dosa

2012-01-16T18:58:00.000-08:00

This is a recipe that deserved a little updating, mainly in the picture.

Dosa is a fermented crepe or pancake made from rice batter and black lentil, which is a common South Indian breakfast. There are many other versions exist. Some variations include wheat dosa, rava dosa, paper dosa, egg dosa, cheese dosa, masala dosa, neer dosa, set dosa, onion dosa, ghee roast, ...yummm the list is endless..

Egg dosa is one of our regular breakfast, because they’re so quick to prepare and are the perfect protein-packed breakfast.

Lately, my girls has been asking for omelets every morning for breakfast. So after the first few days of crack eggs, whisk eggs, cook eggs. I decided to see how they’d respond to a bit of a change. They really enjoyed eating egg dosa.

Give a try, they'll be sure to be a hit with both kids and adults alike. Enjoy !

Now to the egg/mutta dosa recipe.

Recipe for Mutta Dosa /Egg Dosa

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients :
Dosa Batter : 2 cups (To make dosas follow instructions here )
Egg /Mutta : 1 for each dosa
Sesame Oil /Oil or Ghee : 1 tbsp
Black Pepper Powder : 1 tsp
Salt to taste

Method of Preparation :

To make Dosa Batter follow instructions here

1. Smear a spoon full of oil or ghee on a hot tawa, pour a dosa on tawa and spread batter to outer layer on low flame, cover with lid.
2. Lightly sprinkle with oil/ghee at the edges of dosa.
3. Beat the egg with salt and pepper, pour right above the top of batter. Then spread it thinly to all over the dosa.
4. Sprinkle pepper powder (optional). Once the batter and eggs are almost cooked and crisp on one side, flip to the other side for a minute, then back to the top.
5. Serve hot with chutney or sambar and Enjoy!!

Click here for more Dosa recipes.

Have a Good Day all !

Kaya - Achinga Payar Mezhukkupuratti / Raw Banana and Long Beans aka Asparagus Beans Stir-fry

2012-01-12T09:12:00.000-08:00

Raw Banana and Long Beans Stir Fry..tasty? Possible ! Try this recipe out.

This has been lying in my draft for long time. I made them even yesterday and thought it's high time, I brought it to you.

I always think of my friend M, whenever I make this Mezhukkupuratti / Stir fry, for it used to be our staple fav side once upon a time..So this post is dedicated to her 'M' Hope you reading this..

This stir fry is super easy and addictively-good.! Just toss with a little oil, add a few spices and cook it.

So easy, so good...Check it out!

Recipe for Kaya -Achinga Payar Mezhukkupuratti

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients :

Long Beans / Achinga Payar : 1/2 cup (cut into small pieces)
Raw Banana /Pacha Kaya: 1/2 cup (cut into small cubes)
Shallots /Small Red Onion /Cheriya Ulli : 5 (crushed)
Turmeric Powder : 1/4 tsp
Crushed Red Chilly Flakes : 1 tsp or your spice level
Curry Leaves : few
Coconut oil or Any cooking oil : 2 tbsp
Salt to taste

Method of Preparation :

1. In a cooking vessel/pan, add pachakaya /raw banana cubes and achinga payar /long beans with little water along with turmeric powder and salt, cover bring to boil and cook for 5 minutes.

2. When the pieces turn soft, uncover and keep on low fire till the water evaporates completely.
3. Heat coconut oil in a pan, add crushed shallots/small onion and saute for couple of minutes, when they turns to light pink in color, add crushed red chilli flakes and curry leaves and saute for a minute.
4. Add the cooked long beans & banana pieces; combine well and saute it on low fire for 5 minutes.
5. Serve hot with rice and Enjoy!

Notes: I perfer coconut oil for Mezhukkupuratti , since the coconut oil gives the dish a very unique flavor and taste.

Related Posts :

Click here for more Veg Side Dishes

Chemmeen /Konju Achar /Kerala Style Shrimp /Prawn Pickle

2012-01-08T13:42:00.000-08:00

Take a sneak peek into the tongue tickling Kerala Style Shrimp Pickle /Chemmeen /Konju Achar!

For most Indian cuisines, pickles accompany the main course. Indian pickles can be made from almost every vegetable and fruit, with fresh spices and herbs. Each and every family have their own version of making out..In addition to vegetable and fruit pickles, back home in Kerala, we make a good Non vegetarian pickles too; like fish pickle, prawns pickle, mussels pickle, chicken pickle, beef pickle for Non vegetarian lovers.

My kitchen condiment cupboard is always well stocked with all varieties of pickles. Pickle goes well with any dish, Really it is a delicious side for rice or roti. In our family we love to have for our breakfast too..
This pickle also suits prefectly as a spread over breads and its a real feast for spicy lovers. Usually for this preparation we are using lots of oil; if u want to prepare the low-fat version, do not add more oil, but it's good to use more oil if you want to keep the same for longer.

The whole inspiration behind making this pickle was from Sarah blog Vazhayila. I have combined her recipe and the traditional one. It tasted awesome. Thank you Honey for inspiring. :-)

A spoonful of pickle, as they say, makes life go down easy. So let me tell u how I made the delicious Kerala Cheemeen /Konju /Shrimp /Prawn Pickle.

Recipe for Chemmeen /Konju Achar /Kerala Shrimp /Prawn Pickle

Preparation Time : 30 minutes + (optional) 2 days for sun dried version

CookingTime : 30 minutes

Serves : One big bottle

Ingredients:

For Marination :
Shrimp/Prawns/Chemmeen : 1 lb /1/2 kg (fresh or forzen)
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 1 tsp or to your spice level
Salt to taste
Oil : 1/4 cup or as needed for frying

To Make Paste :
Kashmiri Red Chilly Powder : 2 tsp or to your spice level
Turmeric Powder : 1/4 tsp
Vinegar : 2 tbsp

For Sauteing :
Ginger : 2 tbsp (finely sliced)
Garlic : 2 tbsp (finely, sliced)
Green Chillies : 3 (chopped)
Mustard Seeds : 1 tsp
Fenugreek Seeds : 1/4 tsp
Asafetida /Hing /Kayam : a large pinch
Curry Leaves : 2 sprig
Vinegar : 2 tbsp or as required (optional)
Gingelly Oil /Sesame Oil /Nallenna : 3 tbsp
Salt to taste

Method of Preparation :

1. If using fresh shrimp, deshell, devine and wash well or if your using frozen then just thaw it and wash well. I have used forzen cooked one.
2. Marinate with all the ingredients listed above "For Marination' and arrange it on a tray or cookie sheet and leave it open in the sun for a 2 days. This step is optional or if you don't want the sun dried version then marinate and keep it for 1/2 - 1 hour in a refrigerator. (or) Just like sarah says, To expedite the process you can also opt to bake the marinated shrimp , till it is dry and browned and fried and omit the sun drying and frying part.
3.Then deep fry the shrimp until light brown. If your don't prefer deep frying , then shallow fry it. Drain the excess oil in the paper towel and keep it aside
4. Make a fine paste using the ingredients listed above 'To make a paste'. If needed sprinkle a spoon of water and set it aside.
5. Heat little oil from the fried shrimp pan , or use sesame oil /gingelly oil /nalenna.

6. Add the mustard seed, when it's starts spluttering, add fenugreek seeds, the curry leaves.
7. Add the garlic slices, ginger slices, chopped green chilles into it and reduce the fire over medium flame saute for couple of minutes till the raw smell goes.
8. Simmer the flame. Add the above mixed chilli paste and combine well.
9. Add 1/4 cup of water and bring to a boil, when the it turns to thick.
10. Add in the fried shrimp/prawns and mix well , Saute for couple of minutes. Adjust the salt and remove from the fire and allow to cool.
12. After 4 hrs, add asafetida /hing /kayam and vinegar; combine well in a such a way that vinegar has to get into all the part.
13. Transfer it in an air tight glass jar or container and pour couple of tablespoon gingelly/sesame oil/Nalenna and keep it in a room temperature for a weeks for the flavor to set in and then refrigerated it for further use.
14. Kerala style Shrimp /Prawn Pickle/Chemmeen/ Konju Achar is ready!!
15. Serve and Enjoy with anything as you wish!! Pairs well with curd rice!

Notes :

Be cautious not to get the pickle in contact with water...Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds moisture and the pickle very easily get "fungus" and that spoils the whole pickle.
Best to use small Shrimp/Prawns. If you are using big shrimp then cut it into small pieces.
If you wish you can add any other oil, using sesame oil gives authentic & special flavor to the pickle and it helps pickle stay longer.
This pickle stay for more than two to three months, if they are conserved properly.
If the oil seems to less add boiled and cooled oil to the top of the pickle..This will prevent fungus.
Add or reduce the chilly powder to the pickle.
Avoid using steel container for storing..Always store in dry ceramic jar /bharani or a glass jar and please note to clean the bottle and caps you planning to use for pickle with hot water and wipe and dry well without any water content.

Related Posts:

Naranga Achar /Naranga Kari /Authentic Kerala Style Lemon Pickle
Manga Achar /Mango Pickle
Puli Inji /Inji Puli /Sweet Sour Ginger Pickle

Good Day All !

Pavakka Theeyal /Kaippakka Theeyal /Bitter Gourd in a Roasted Coconut Tangy Gravy

2012-01-06T12:34:00.000-08:00

Yes I know what you all thinking..this recipe looks familiar and posted it here before isn't? Yes I have posted it here on my early days, when I started my blog..

Today I decided to take down the old post and create a whole new one for this recipe for a couple of reasons. I make this often and have changed the way I prepare it a bit, also the old picture was simply terrible as many of my old photos are, so I thought it deserved a more appealing shot.

This is truly a favorite curry in my family...why do we love this dish so much? Because it’s delicious, healthy and easy...did I mention it’s delicious? I meant it..

Theeyal needs no introduction to a keralite..but for those who are not familiar with this, let me briefly explain..Theeyal is a typical kerala dish; which means deep fried dish with a combo of assorted veggies in a roasted coconut tangy gravy. The most popular being one with Shallots /Small Red Onion /Ulli Theeyal. Here we have Bitter Gourd/Pavakka /Kaipakka theeyal..

I see lots face turning off, because of the bitterness of bitter gourd..but trust me guys..sourness of tamarind; bitterness of bitter gourd with roasted coconut makes this curry taste yum! Those of you who have not tasted it.. give a shot and you will be hooked !

Serve with piping hot rice, curd, pickle and pappadam on the side. My mouth is watering just thinking of the combo..and am sure you must be watering too ;)

Ok let move the recipe now..here's the authentic way to make Nadan Pavakka Theeyal !

Recipe for Nadan Pavakka /Kaippakka Theeyal

Preparation Time : 20 minutes

CookingTime : 15 hrs

Serves : 4

Ingredients :

Bitter gourd/Pavakka /Kaypakka : 2 nos (cleaned and thinly sliced)
Shallots/Pearl Onion/Red Small Onion /Ulli : 1/2 cup
Grated Coconut : 1 cup
Tamarind Juice (extracted) : a goose berry sized ball (soaked in the water)
Turmeric Powder : 1/4 tsp
Red chilly Powder : 1 tsp or to your spice level
Coriander Powder : 1 tsp
Fenugreek Powder : 1/4 tsp
Asafetida : a pinch
Black Pepper Corn : 1/2 tsp
Dried Red Chilly : 2 nos
Mustard Seeds : 1/2 tsp
Curry Leaves : 1 sprig
Coconut Oil : 3 tbsp
Salt to taste

Method of Preparation :

1. Soak the sliced bitter gourd/pavakka in salt water for 15 minutes; drain the water and keep it aside. (Note : This reduce the bitterness of the bitter gourd.)
2. Heat coconut oil and add half of small red onion /kunjuulli, sliced bitter gourd/pavakka /kaippakka, turmeric powder, and saute on a low flame, till the shallots and bitter gourd pieces are cooked well in oil.
3. Add the tamarind juice and 1 cup of water and cook its done.
4. Take another frying pan and add 1 tsp of coconut oil, add remaining shallots, grated coconut, coriander powder, red chilly powder and fry till turns to brown in colour.
5. Remove from the fire and grind to a fine paste using a little water.

6. Add the grounded coconut paste, fenugreek powder; stir well and allow to boil for a few min on low flame till the gravy thickens. Now add pinch of asafetida and mix well.
7. Heat oil in small frying pan/kadai, splutter mustard seeds, add red chillies and curry leaves.
8. Pour the seasoning into the curry; mix well and cover the dish. Keep it aside for 10-20 minutes.
9. Serve with piping hot rice, curd, pickle and pappadam on the side and Enjoy !!!

Related Posts

Click here for more Veg Gravies and Curries

Have a wonderful day!

Fried Fish Masala Rice & Cucumber Tomato Ratia

2012-01-04T11:20:00.000-08:00

Don't you just love when a meal comes together in one pot?

I know I do! I serve this yummy yet simple fried fish and rice one pot meal with a side salad.

Back home in Kerala, among non-vegetarians, dishes of fish are most preferred ones. Yes, we the keralities are die-hard carnivores and fish for us is a staple. Be it deep fried, curried, grilled, baked. It's healthy and very convenient side dish.

Today I am sharing a recipe of 'Fried Fish Masala Rice'..though it sounds and looks like Fish Briyani /Meen Biryani, but it taste quite different and very easy to prepare.

Fish fillets seasoned with a fine flavorful combination of spices, fried and then combined with spicy masala and rice. The combination of spices gives it a unique flavor.

I had this recipe marked to try for a long time but continually passed over it. Finally I decided to just give it a go, and in no time, this dish has become one of my favorites: simple, fast, healthy, delicious.

This one pot meal makes the perfect dish to serve company. Or just whip it up for your family! Bon Appetit!

Recipe for Fried Fish Masala Rice

Preparation Time : 30 minutes

Cooking time : 30 minutes
Serves : 4

Ingredients:

For Marination :
Fish (Any fleshy fish like King fish/Tuna/Salmon : 1 lb /1/2 kg, (I used Salmon)
Ginger- Garlic paste : 1/2 tsp
Red Chilly Powder : 1 tbsp or to your spice level
Turmeric Powder : 1/4 tsp
Black Pepper Powder : 1 tsp (freshly grounded)
Fenugreek Powder : a pinch
Lemon Juice : 1/2 tsp
Curry leaves : 1 sprig
Salt to taste

Other Ingredients :
Oil : 1/4 cup or as needed for frying
Basmati Rice : 2 cups

For Masala :
Onion : 3 (finely, sliced)
Ginger : 1 1/2 tbsp (minced)
Garlic : 1 1/2 tbsp (minced)
Green Chillies : 4 (slit,lengthwise)
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 1 tbsp or to your spice level
Coriander Leaves : 1/4 cup
Garam Masala Powder : 1 tsp
Lemon Juice : 1/2 tsp
Freshly Crushed Black Pepper : 1/4 tsp
Mint Leaves : 1/4 cup (finely, chopped)
Coriander Leaves : few sprig (finely, chopped)

Method of Preparation :

1. Clean and pat dry the cleaned fish using a kitchen tissue and cut depending on the kind of fish you are using.
2. Make a fine paste of all ingredients listed above ' For Marination' using either oil or bit of water.
3. Apply the masala paste on the fish pieces one by one and keep the marinated fish pieces for 1/2 hr to 1 hr in refrigerator.
4. Soak the rice in water for about 30 mins and drain.
5. Take 4 cups of water in a vessel, Add rice and salt to it and boil it till rice becomes tender; Cook the rice in such a way that each grain should be separate. (Note : Do not overcook)

6. Heat a oil in the frying pan and shallow fry the fish flipping both the sides; drain the excess oil in the paper towel and keep it aside; Make them into small pieces.
7. In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent. (Note : This gives an extra flavor to the rice.)

8. Add minced ginger, garlic and green chillies and saute for couple of minutes.
9. Add all the masala spice powders and chopped mint leaves. Saute well for a minute
10. Now add fish pieces and combine well.
11. Add the cooked rice little by little; adjust the salt and add lemon juice to this. Mix well.

12. Serve hot with Raita (recipe included here) and Enjoy !

Recipe Courtsey - Lakshmi Nair

Recipe for Cucumber Tomato Raita

Preparation Time : 5 minutes

Serves : 4

Ingredients :

Cucumber : 1/2 (chopped)
Tomato : 1 (small, chopped)
Plain Yogurt : 1 cup
Chat Masala : 1/2 tsp (optional)
Grounded Black Pepper : 1/2 tsp
Coriander Leaves /Cilantro : handful (finely, chopped)
Salt to taste

Method of Preparation :

1. Chop tomatoes and cumber and add to beaten yogurt.
2. Add salt, pepper and sprinkle the chat masala and chopped coriander leaves over,and serve with Biryani or with Paratha and Enjoy !

Related Posts

Click here for more Salad Recipes

Good Day All !

No Bake Oreo Cheese Cake

2011-12-31T18:38:00.000-08:00

Happy New Year, everyone! I hope you all had a wonderful time with friends and loved ones.

We too had a wonderful time, involving dinner outs, party at our friends’ place. Being together with loved ones and friends makes me so grateful for all the blessings in our life.

2011 was a year of both joys and sorrows for us, so I am optimistic that 2012 will be much better.

We are thrilled to mark the beginning of this 2012 with easy "No Bake Oreo Cheese Cake".

I’ve been on an oreo kick lately. After the Oreo Stuffed Chocolate Chip Cookies, I began brainstorming of other oreo desserts I could make. when I saw these on Kraftsrecipes How could I resist? Even it 's not zero calories and it’s probably not very healthy, but they sounded yum and easy, so decided to try and I knew my kids would enjoy this for sure. :-)

Oreo crust layered with cream cheese and chopped oreos. The end result is a yummy, and cream creation. I recommend putting it on your wish list and try..Enjoy!

Recipe for No Bake Oreo Cheese Cake

Preparation Time : 15 minutes

Setting Time : 4 hrs
Serves : 16

Ingredients :

Oreo Cookies : 45 /1 pkg (16.6 oz ) divided
Butter : 1/4 cup, (melted)
Cream Cheese : 4 pkg. (8 oz each), softened
Vanilla Extract : 1 tsp
Sugar : 3/4 cup
Cool Whip Whipped Topping : 3 cups, thawed

Method of Preparation :

1. Line 13×9-inch pan with foil, with ends of foil extending over sides of pan.
2. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter.
3. Press firmly onto bottom of prepared pan and refrigerate while preparing filling.
4. Beat cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended.
5. Gently stir in cool whip whipped topping and chopped cookies.
6. Spoon over crust; cover. Refrigerate 4 hours or until firm.
7. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
8. Store leftover cheesecake in refrigerator.

Related Posts

No Bake Banana Cake
Tapioca Steamed Cake
Steamed Sweetened Rice Cake

Click here for more Desserts Recipes

Have a wonderful and year ahead!

Rava Laddu /Ladoo /Unda /Semolina Balls & Happy 2012

2011-12-30T23:08:00.000-08:00

It is almost time to ring in the New Year. Are you ready for the big countdown?

To the old, long life and treasure; To the young, all health and pleasure. Wishing everyone a blessed, prosperous, healthy & happy 2012!

Goodbye 2011! and say hello to 2012 with these yummy treat..Rava Laddu/Semolina Balls

Laddu /Ladoo is an Indian sweet made with different kinds of flour and shaped into small balls for serving as a treat for festivals and special occasions.The sweet can be made from both grain and legume flours and often has nuts or dried fruit added.One of the most popular varieties is Boondi Laddu/Ladoo

Today we are featuring Rava Laddu /Ladoo /Rava Unda. Rava laddu is made from semolina, which is roasted and mixed with milk or ghee until the mixture is dry enough to form into balls. Nuts, raisins and grated coconuts are frequent additions to rava laddu.These sweet balls are extremely easy and jiffy sweet which is prepared in no time. Roast and mix all ingredients together and the the sweet is done.

May 2012 brings you all the happiness in the world ! We are looking forward to 2012 and all of the adventures that are to come..

Recipe for Rava Laddu/Ladoo/Rava Unda /Semolina Balls

Preparation Time : 20 minutes
Baking Time : 15 minutes
Serves : Around 10 to 12 medium-large sized balls

Ingredients :

Rava /Semolina : 1 cup
Sugar : 1 cup
Ghee : 1/4 cup
Milk : 1 tbsp
Grated Fresh Coconut : 1/4 cup
Cashew nut : 10, broken into pieces
Raisins : 10 nos
Cardamom Powder : a pinch

Method of Preparation :

1. Heat 2 tbsp ghee,when its hot, fry the raisins on medium heat until they puff up and add cashew nuts and fry until golden brown, Keep it aside.

2. In same pan roast the grated coconut for couple of minutes; remove and set it aside.
3. Add the remaining ghee and add the rava /semolina/farina; reduce flame over low and roast evenly until a nice aroma starts coming out, (Note : Make sure to not burn the rava /semolina. To ensure this, keep stiring continuously.)
4. In a bowl, take all the roasted rava, nuts, coconut and add the cardamom powder.

5. Then add the sugar and mix well.
6. Slowly add the warm milk into the bowl. Make small balls out of this mixture immediately, roll it tight, check if you are able to gather as balls. if you could and then mixture is too dry, sprinkle more milk or add more warm ghee to it and make balls again (or) When you find that milk added is enough to get you laddus, transfer it back to the pan and cook over low heat for couple of minutes remove from the fire and try to gather the balls.
7. Yummy Rava Ladoos are ready to enjoy!

Notes:

While roasting the rava, make sure that heat is low, else there is a chance of the rava getting over roasted.
Add heated warm ghee and make ball immediately, so ladoo won't break easily.
Sprinkling milk will make the shelf life reduce, it's best to consume within a 3 days of making them.
If you store them in fridge, you can have them for a week.

Related Posts

Date Nuts Balls /Dry Fruit Laddu
Boondi Ladoo
Pineapple Laddu

Click here for more Sweets Recipes

Once again we wish you all a very Happy & Prosperous New Year!

Cherry Cranberry Eggnog Tea Bread with Eggnog Glaze & Wish You all a Merry Christmas!

2011-12-21T13:39:00.000-08:00

Yes the Joys of Christmas is here..I know everyone is busy with holiday shopping, wrapping presents, parties, good food, family, friends and anxiously waiting for Santa to come down the chimney...

Wait wait...take a time out because, I have one more special holiday treat to share blossom "Cherry Cranberry Eggnog Tea Bread".

My baking list is very long this year, Finally, I am done with the holiday baking and packing off to friends.We love seeing so many of our friends celebrating the joyous season.

Now, it’s my time to enjoy the festive season and I am set for holidays :-) We decided to travel this year. so I thought of posting my Christmas wishes and treat from my kitchen to you all in advance..

If you like cherry, cranberry and eggnog together, you are in for a real treat. This recipe is going to blow your mind and your taste buds!

I adapted this recipe from a cookbook called The Pampered Chef's "Celebrate"! my friend presented to me.
Of course, being me, upon receiving the book I flip right to it and start reading all the recipes but then its very hard to settle with a recipe, because each and every recipe sounds yum, finally I got stucked with this festive, cherry-studded wonderful quick bread.

The basic recipe just calls for glazed cherry and ground nutmeg, but I belive that sky is the limit for variations, so I played around added cranberry, raisins and cardamom.You can use your imagination and put your own spin on it.

They are fun, festive, and oh so delicious! The ultimate treat whether served for a brunch, an afternoon tea or as a simple dessert. My girls loved it so much, I may switch up the flavors and make it for their birthday this year. But, no matter what time of year you decide to make it, everyone will fall in love with this incredible treat!

Merry Christmas everyone! We hope you all have a safe and joyous holiday!

Recipe for Cherry, Cranberry Eggnog Tea Bread with Eggnog Glaze

Preparation Time : 25 mins
Baking Time : 1 hour 20 minutes
Serves : 12 (one large loaf)

Ingredients :

Marashino Cherries : 3/4 cup (chopped and well drained)
Dried Cranberry : 1/4 cup
Raisins : 1/4 cup
All-Purpose Flour : 2 1/4 cup
Baking Powder : 1 1/2 tsp
Ground Nutmeg : 1/2 tsp
Cardamom Powder : 1/2 tsp
Salt : 3/4 tsp
Granulated Sugar : 1/2 cup
Brown Sugar : 1/2 cup
Unsalted Butter : 3/4 cup (softened)
Eggs : 3
Eggnog : 1 cup

For Glaze :

Powdered Sugar : 1/2 cup
Eggnog : 3-4 tsp
Toasted Sliced Almonds : 1/4 cup

Method of Preparation :

1. Preheat oven to 325° C /165 ° F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Set aside.
2. Chop the cherries and place it on a paper towel ; Pat dry.
3. In a small bowl, combine flour, baking powder, ground nutmeg powder, cardamom powder and salt, mix well and set it aside.
4. In a large bowl, using electric mixer or hand mixer; beat the granulated sugar, brown sugar and butter on high until mixture is light and fluffy.
5. On the medium speed, add eggs, one at a time, beating until blended.
6. Add one third of the flour mixture, beating on low speed just until combined.
7. Beat in half of the eggnog.
8. Add the another one third of the flour mixture, the remaining eggnog, and then the remaining flour mixture, beating after each addition just until combined.
9. Gently stir cherries into batter; pour batter into prepared loaf pan.
10. Bake 1 hour 20 minutes or until the cake tester inserted in center comes out clean and top is golden brown.
11. Cool in pan for 5 minutes. Loosen sides of the loaf; remove from the pan to cooling rack; cool completely.

Preparing Eggnog Glaze :

1. Mix the powdered sugar and eggnog until smooth; drizzle half of the mixture over cooled loaf.
2. Sprinkle evenly with almond slices; drizzle remaining glaze over almonds.

Cut into slices using serrated knife and Enjoy!!

Notes :

To make well in advance : Prepare bread as directed in steps 1 to 11. Wrap securely; freeze up to 1 month. When ready to serve, thaw bread at room temperature; unwrap. Prepare glaze and drizzle over bread as recipe directs.
To Toast the almonds, place in small pan and heat over medium heat until light golden brown, stirring constantly. Remove from the pan and cool completely.

Related Post

Traditional Eggnog

Christmas Stollen /German Christmas Fruit Bread/Cake

Christmas Fruit Cake /Kerala Plum Cake

Palmier /Elephant Ears

Almond Cookies

Again, Wish you all a very Merry Christmas !!

Peanut Butter Kisses /Peanut Butter Blossoms

2011-12-20T06:19:00.000-08:00

Yes, you read it right, PEANUT BUTTER KISSES cookies!!

You think your holiday goodie list is complete yet? think again. I recommend you make these Peanut Butter Cookies with Hershey Kisses to your goodies!

A friend of mine is crazy of these cookies, so I made a special surprise for her this wonderful holiday. She is travelling this holiday and this was given as a gift to her as a travel snack. Tam, I hope there are some left for your travel.;) Yes, you thought it right, she dived on it right away.

These cookies are soft, delicate, and full of peanut butter goodness...as long as you take them out on time. DO NOT OVERBAKE these. They are done at about ten minutes. Don’t let them fool you…they won’t look done, but I promise, they are. They will set itself!

I got this recipe from the Hershey Kiss bag and recipe calls for all purpose flour, but i thought of making it a bit healthier and substituted with whole wheat flour instead.

Try making this decadent treat for your special someone(s) or anytime of year for your friends and family and trust me, you’re going to be on everyone’s permanent party list!

Now all I really want to know is…What is your favorite cookie that you just can’t resist?

Happy Holiday Season Everyone!

Recipe for Peanut Butter Kisses/ Peanut Butter Blossoms /Hershey Kiss Cookies

Preparation Time : 20 mins
Baking Time : 10 mins
Serves : 21/2 dozen

Ingredients:

Creamy Natural Peanut Butter : 3/4 cup
Unsalted Butter : 1/2 cup (softened)
Light Brown Sugar : 1/3 cup (packed)
Natural Granulated Sugar : 1/4 cup

Baking Soda : 1 tsp

Salt : 1/4 tsp

Egg : 1
Vanilla Extract : 1 tsp
Skim Milk : 2 tbsp
Whole Wheat Flour : 1 cup
Unbleached All-Purpose Flour : 1/2 cup
Dark Chocolate Kisses : 1 bag

Method of Preparation:

1. Using your hand mixer in a large bowl, mix the butter and peanut butter together.
2. Add in the granulated sugar and brown sugar; beat until fluffy.
3. Then, mix in the egg, vanilla extract and milk; beat well.
4. Stir together flours, baking soda and salt and mix well.
5. Chill the dough in the freezer for about 20 minutes.
6. Preheat oven to 375° C /190° F; Shape the dough into 1″ balls.
7. Roll the balls in sugar.
8. Place the balls on baking sheets and with two fingers slightly push down the balls.
9. Bake for about 7 minutes. Remove from oven and push Kiss down into the middle of each cookie.
10.Return to oven and bake for 2 1/2 more minutes. Remove and let cool completely on a wire rack and enjoy!

Related Post

Oreo Stuffed Chocolate Chip Cookies

Almond Cookies

Christmas Stollen /German Christmas Fruit Bread/Cake

Christmas Fruit Cake /Kerala Plum Cake

For More Holiday Recipes Click here

Happy Baking!

Eggnog - Perfect for the Holiday season!

2011-12-15T11:04:00.000-08:00

Oh. My Lusciousness! Eggnog is something that my family looks forward to each Christmas. We tasted it for the first time at one of our friend’s place and instantly fell in love with it on first sip :-) While having this I knew I wanted to give it a try.

I just made my first batch of homemade Eggnog minutes ago and it is so delicious! The best part of making your own eggnog is the freedom of creativity.

Now let me introduce Eggnog to my friends who haven’t heard about it. Eggnog is delicious and ever-popular traditional holiday beverage. This rich creamy, frothy and easy to make, you’ll wonder why you ever bothered to buy it in the store.

Eggnog recipe is made with milk, sugar, raw eggs and spices, usually cinnamon and nutmeg and with plenty of booze; such as brandy, rum or whiskey. Of course a nog can be made without the booze too, but then it misses a certain depth of flavor, so depending on your personal taste you can spruce it up with the alcoholic beverage pretty much of your choice, or not. To know more about Eggnog read here .

Eggnog's uses don't end at the punch bowl. You can infuse Eggnog flavour into baked goods too..
Yes...it is on the way to make it to the site yet ;)...stay tuned..!!

Give this simple but delicious eggnog recipe a go at this year holiday party - with love.

This how it goes..

Recipe for Traditional Christmas Eggnog

Preparation Time : 15- 20 minutes
Serves : 5-6

Ingredients :

Eggs : 4
Sugar : 1/2 cup
Vanilla extract : 1 tsp
Salt : a pinch
Rum : 1/4 cup
Cognac or other brandy : 1/3 cup (add or reduce alcohol just to your taste) (For Non-alcoholic version, just substitute with milk for alcohol.)
Whole Milk : 2 cups
Heavy Cream : 1 cup
Powdered Cinnamon : 1/2 tsp
Freshly Ground Nutmeg : 1/2 tsp + little extra for garnishing

Method of Preparation :

1. Begin by separating the eggs yolks and whites. In a large bowl, whisk and mix together the egg yolks with half of the sugar, vanilla extract and pinch of salt until sugar dissolve and they are light and fluffy.
2. Add the rum, coganac and milk.
3. Add the cinnamon and nutmeg powder and set the mixture aside.

4. Now beat the egg whites. In the bowl of a stand mixer or in hand mixer; beat the whites until they are soft peaks and with the mixer still running gradually add the remaining sugar and beat until stiff peaks form.
5. Clean off the beaters and whip the heavy cream till nice soft stage.
6. Fold the egg whites into the milk mixture and then gently fold in the whipped cream.
7. Transfer the drink to a punch bowl and serve it in glass cups.
8. Sprinkle some nutmeg on the top for garnish and a little extra flavor. Serve and Enjoy!!

Notes :

This recipe uses raw eggs, so be sure to keep the drink cool at all times.
For non-alcoholic eggnog, simply substitute milk for the alcohol.

Recipe Courtsey : Mainly from Martha Stewart and from here

Check here for More Christmas Recipes

Happy Holidays!

Nadan Chicken and Potato Roast /Spicy Chicken and Potato Roast - Slow cooked Version

2011-12-12T12:20:00.000-08:00

Another spicy invention from my kitchen to you all ! Touch of fennel, heat from chillies, pearl onions and curry leaves, now you guess the flavor!!

One of my loyal reader and fellow blogger friend Nima, asked me to post my version of chicken with potato roast. She asked me long time back and I promised her, but it took sometime for the promise to materialize.

I am sorry Nima it took me this long to prepare this..Anyways, better late than never :-) Will post the spice-less version too soon. So here u go Nima, try and let me know how you liked it :-)

I appreciate a quick and simple meal, I also really enjoy making slow cooking, when I have the opportunity. I think that the slow cooking really brings out the flavor of the spices. I love each step to make a meal the best it can be. I know there are lots of easier versions out there, but I wanted to go for the slow cooked version.

If you enjoy Kerala style recipe with slow cooking then its a must try, I'm sure the final product is something to be proud of..Enjoy the post and happy slowcooking!

Recipe for Slow Cooked Nadan Kerala Style Spicy Chicken and Potato Roast

Preparation Time : 30 mins to 1 hour
Cooking Time : 1 hour to 11/2 hour
Serves : 4

Ingredients :

To Dry Roast & Marinate :

Chicken with Bones : 2.5 lb/11/2 kg (washed & cut into medium pieces)
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 4 tsp or as per tolerance (lightly roasted)
Coriander Powder : 2 tsp (lightly roasted)
Homemade Garam Masala Powder : 11/2 tsp (Recipe given below)
Fenugreek Powder : a pinch

Garlic : 4 cloves (crushed)

Ginger : 1" piece (crushed)

Vinegar or Lime juice : 1 tsp
Salt to taste

To Saute :

Shallots /Red Small Onions : 2 cup or Onion : 1 (large, finely sliced)
Tomato : 1 (medium, finely, chopped)
Potato : 2 (medium peeled and cubed)
Garlic : 4 cloves (crushed)
Ginger : 1" piece (crushed)
Green Chillies : 2-4 (slit lengthwise) adjust as per taste
Whole Black Pepper : 11/2 tsp (adjust as per tolerance) (freshly crushed)
Fennel Seeds /Perumjeerkam : 1/2 tsp
Cinnamon /Karugapatta : 1" stick
Cloves /Grambu : 2
Cardamom /Elakka : 2 pods
Bay Leaves /Karugailla : 1
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 1 tbsp or as per tolerance
Coriander Powder : 2 tbsp
Homemade Garam Masala : 1 tsp
Coconut slices /Thenga Kothu : 1/2 cup
Curry Leaves : 2 sprig
Oil : 2 tbsp + 3 tbsp
Water : 1/2 cup
Salt to taste

For Fresh Homemade Garam Masala :

Fennel Seeds /Perum Jeerakam : 1 tsp,

Cinnamon Stick/Karugapatta : 2 inch pieces,

Cloves/Grambu : 2,

Star anise / Takkolam : 2,

Green Cardamom /Elakka : 2 pods

Method of Preparation for Fresh Homemade Garam Masala :

1. Dry roast all the ingredients listed above for "To Make Fresh Garam Masala" and grind to fine powder and keep it aside. (Note : You can prepare this in bulk and store, but fresh masala taste too good or you can use store bought garam masala.)

Method of Preparation for Slow Cooked Nadan Chicken and Potato Roast:

1. Heat a small pan over low heat and dry roast the coriander powder, red chilli powder, fenugreek powder when its turns to darker brown, add turmeric powder and stir for a minute or two. Keep stirring while dry roasting spices without burning them.
2. Marinate the chicken pieces with the above roasted spices, crushed garlic, crushed ginger , vinegar and salt; keep in the refrigerator for 1/2-1 hrs (Note : For best result marinate overnight)
3. Pour 2 tbsp of coconut oil in a wide heavy bottomed pan and tilt the pan in such a way that oil gets spread evenly in the pan. (Note : Using heavy bottomed vessel is very important for slow cooking.)
4. Add the whole spices, fennel seeds, half of the curry leaves and saute for couple of minutes.
5. Add sliced shallots and saute till it turns to light brown in color, add crushed ginger and garlic; saute for minute or two.
6. Add in coconut silces and fry for a minute; add chopped tomato and saute till it turns to soft and mushy
7. Now add all the spice powder, (except freshly crushed pepper,) the marinated chicken pieces, cubed potato; combine everything well and saute for 5-8 minutes.
8. Add 1/2 cups of water; bring to boil and let it stand on high flame for 5 minutes.
9. Cover and cook over medium heat for 10 to 15 minutes or until the chicken start to ooze out water.
10. Now remove the lid, mix well and cook until all the water evaporates.
11. Reduce the heat to low and add the remaining 3 tbsp coconut oil, freshly crushed black pepper, curry leaves and dry roast it in low heat till browned up. Adjust the salt and spices. (Note : Check in between and give a stir to avoid burning and sticking to the bottom. It takes 45-1 hour minutes approximately. Do not close the lid after adding oil to roast the chicken.)

12. Once the chicken meat starts to fell apart and have attained the dark brown color then remove from the fire and let stand covered for 10 minutes before serving.
13. Delicious Chicken and Potato Roast is ready to serve. Serve as a side dish for Rice or with Indian breads.

Notes:-

This is a very hot dish. Increase or decrease chilli powder and pepper powder as per your tolerance. Optional - To bring down the heat, substitute red chilli powder with kashmiri chilli powder or paprika.
Using freshly ground pepper and coconut oil enhance the authentic taste and flavor.
I prefer to use shallots instead of onions as it gives a great flavor to dish.

Chicken Ularthiyathu /Sauteed Chicken

Nadan Chilli Beef /Beef Ularthiyathu /Kerala Style Chilli Beef

Chettinad Mutton Chukka /Spicy Lamb Roast

Nadan Mutta Roast /Kerala Style Egg Roast

Happy Cooking!