Yummy O Yummy

Coconut and Lemon Sevai (Rice Noodles)

2012-02-22T14:53:00.000-08:00

Coconut Sevai

Ingredients

1. Sevai / dried rice noodles – 100 gm (half packet)

Salt – To taste

2. Oil – 1 tsp

Mustard seeds – 1/4 – 1/2 tsp

Dried red chilies – 2, broken

Urad dal / chana dal – 1 tsp

Cashews / peanuts – A few

Green chilly – 1, finely chopped

Curry leaves – 1 sprig

Hing / asafoetida – 1 pinch

3. Grated coconut – 1/2 cup

Method

1. Cook the rice noodles as per the package instructions. OR Heat water in a saucepan / any vessel and bring to a boil. Add the dried sevai, 1/2 tsp oil and enough salt. Cook covered for 4 – 5 minutes until soft and done. Drain well and set aside.

2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add urad dal, cashews and fry until light brown. Add green chilies and curry leaves (you can add finely chopped carrots and onions also, if you wish). Stir for a few seconds and add hing. Add the grated coconut, stir for about 10 seconds and then add the cooked sevai. Mix everything well and taste-check for salt. Serve with coconut chutney and pappad or ethapazham varattiyathu/ sweetened coconut milk etc.

Lemon Sevai

Ingredients

1. Sevai / dried rice noodles – 100 gm (half packet)

Salt – To taste

2. Oil – 1 tsp

Mustard seeds – 1/4 – 1/2 tsp

Dried red chilies – 2, broken

Urad dal / chana dal – 1 tsp

Cashews / peanuts – A few

Green chilly – 1, finely chopped

Curry leaves – 1 sprig

Hing / asafoetida – 1 pinch

Turmeric powder – 1 - 2 pinches

3. Lemon/lime juice – Of 1 lemon

Method

1. Cook the rice noodles as per the package instructions. OR Heat sufficient water in a saucepan / any vessel and bring to a boil. Add the dried sevai, 1/2 tsp oil and enough salt. Cook covered for 4 – 5 minutes until the noodles are soft and done. Drain well and set aside.

2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add urad dal, cashews and fry until light brown. Add green chilies and curry leaves. Stir for a few seconds and add turmeric powder and hing. Now add the cooked sevai. Mix everything well and taste-check for salt. Switch off. Add lemon juice and mix everything well. Serve with pappad.

Tips

1. Instead of dried rice noodles, you can use left-over idiyappams / string hopppers. Just tear the idiyappam into small strings/pieces and use in the above recipes.

Sweet Sevai/ Idiyappam

2. To make sweet sevai, combine the cooked rice noodles or torn idiyappam with sugar or jaggery, grated coconut, little ghee(optional) and little cardamom powder / crushed cardamom. Combine well with your fingers. You can garnish it with ghee fried cashews and raisins. Serve as is or with fresh thick coconut milk.

No–bake Peanut Butter Squares

2012-02-20T10:26:00.000-08:00

Ingredients (Makes 36 – 48 small squares)

Recipe Source – Nigella Lawson’s How to be a Domestic Goddess

For the base
1. Dark brown sugar – Scant 1/4 cup (I used light brown sugar)
Confectioners’ sugar – 1 1/3 cup (I used only 1 cup + 2 tbsp, that was sweet enough for our taste)

Creamy peanut butter – 3/4 cup + 2 tbsp

Unsalted butter – 1/4 cup

For the topping
2. Unsalted butter – 1 tbsp

3. Semi-sweet chocolate chips – 1.5 cups (The original recipe called for 7 ounces milk chocolate + 4 ounces dark chocolate. I used semi-sweet chocolate chips since I didn’t have them)

A 9-inch square pan, greased or lined with foil or parchment paper ( I used an 8 inch square pan)

Method

1. Stir all the ingredients for the base together until smooth. You can use the paddle attachment to the mixer or a bowl and wooden spoon. I mixed them with my fingers. (Don’t worry if some of the brown sugar stays in small lumps). Press the mixture into the prepared pan and make the surface as even as possible.

2. To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) in a heavy pan over low heat (or using double-broiler method) and spread on top of the peanut mixture. Put the pan in the refrigerator for about 1 hour to set. When the chocolate has hardened, cut into small squares using a sharp knife.

White Chana in a Ground Coconut Sauce / Thengayaracha Vella Kadala Curry

2012-02-15T17:46:00.000-08:00

Ingredients ( Serves 5)

1. Dried white chana – 1.5 cup (Soak the dried chana for 6 – 8 hrs and pressure cook for 1 whistle or until soft)

2. Ginger – 1/2 inch, finely chopped

Garlic – 2, finely chopped

Green chilies – 2, slit

Curry leaves – 1 sprig

Onion – 1 small, finely chopped

3. Tomato – 1 medium, chopped

4. Turmeric powder – 1/4 tsp

Chilly powder – 1 – 1.5 tsp

Coriander powder – 2.5 tsp

Garam masala powder – 1/2 + 1/4 tsp

5. Grated coconut – 3/4 cup

Cumin seeds – 1/4 – 1/2 tsp

6. Salt – To taste

Method

1. Grind coconut and cumin seeds to a fine paste.

2. Heat oil in a heavy bottomed pan/non-stick pan. Add ginger, garlic, green chilies, curry leaves and chopped onion. Saute until onion turns lightly brown. Add chopped tomato and saute until it gets mashed up. Bring down the heat to low and add the masala powders numbered 4. Saute until their raw smell is gone, about 2 – 3 minutes. Add 1.5 cup water and enough salt. Bring to a boil, add the cooked chana and cook for about 6 – 8 minutes. Add ground coconut and cook until the raw taste of coconut is gone, about 8 - 10 minutes at medium-low heat. Add 1/4 tsp garam masala powder and mix well. Switch off. Serve hot with chapatis / appam/ idiyappam/ puttu etc.

White Chocolate Bars – Happy Valentine’s Day!!

2012-02-12T11:56:00.000-08:00

Ingredients (Makes 12 - 18)

Recipe Source - Fat Witch Brownies: Brownies, Blondies and Bars from New York’s Legendary Fat Witch Bakery by Patricia Helding

1. Coarsely chopped white chocolate – 6 ounce or 3/4 cup high-quality white chocolate chips ( I used Baker’s white chocolate baking squares)

Unsalted butter – 5 tbsp

2. Eggs – 2 large

Granulated sugar – 1 cup (I used 3/4 cup + 2 tbsp, that was sweet enough for my taste)

Pure vanilla extract – 1 tsp

3. Flour – 1 cup

Baking powder – 1/2 tsp

Salt – 1/4 tsp

Method

1. Grease a 9-inch square baking pan (I used an 8 inch square pan) with butter. Dust with flour and tap out the excess. Alternately line with foil or parchment paper. Preheat the oven to 350 F.

2. Melt the white chocolate and butter in a small saucepan over low heat, stirring constantly to make sure it doesn't burn. Remove from the heat before it is completely melted and continue stirring until it is completely smooth. You can also melt the chocolate by using the double broiler method. Set aside to cool.

3. Beat the eggs, sugar, and vanilla together in a large bowl until smooth. Add the white chocolate mixture and mix until well combined.

4. Measure the flour, baking powder, and salt and sift together directly into the batter. Mix until well combined and no trace of the dry ingredients remains. Spread the batter evenly into the prepared baking pan with a spatula.

5. Bake for 25 minutes or until the top is light brown and cracked. Turn off the oven, leaving the pan inside for 8 more minutes. After that time, a toothpick inserted in the center should come our clean or with only crumbs, not batter, on it.

6. Remove from oven and let cool on a rack for 1 hour. Cut just before serving. Its texture is in between that of a cake and brownie and its super-yummy. Enjoy!!

Ethapazham Varattiyathu

2012-02-09T09:06:00.000-08:00

Ingredients

Firm ripe banana / ethapazham / nenthrapazham - 1 large, peeled and cut into 1 inch rounds

Ghee – 1 tsp

Water – 1/2 cup or as required

Method

Combine the ripe banana pieces, water and ghee in a deep pan / cheena chatti. Cook covered at medium heat, stirring in between, until the water completely evaporates and the banana pieces are done. It wont take more than 10 – 12 minutes. Check in between and sprinkle more water if required. Serve with idiyappam, puttu, upma, aval or as it is!

Tips

You can sprinkle a little sugar, if the ripe banana is not sweet enough for your taste.

Papaya / Omakka/ Kappalanga Mezhukkupuratty

2012-02-06T22:43:00.000-08:00

Ingredients

1. Omakka / papaya - 1 medium, cut into 1 - 1.5 inch pieces lengthwise

2. Turmeric powder - 1/4 tsp

3. Chilly powder – 1/2 tsp

4. Onion – 1/2 small, sliced (You can replace it with 10 – 12 pearl onions, crushed or sliced)

5. Coconut oil – 2 – 3 tsp or to taste

6. Salt – To taste

Method

1. Peel the papaya and remove the seeds inside. Cut into 1 – 1.5 inch pieces lengthwise. Cook the pieces adding enough salt, around 1/2 cup water, turmeric powder and little chilly powder. Cook covered until done and the water completely evaporates.

2. Heat oil in a frying pan. You can splutter mustard seeds, if you want. Add onion, stir-fry for a minute. Add the papaya pieces and stir-fry for 5 – 7 minutes until lightly browned on the edges, at medium heat. Serve with rice and any gravy.

Honey Roasted Almonds

2012-02-01T16:21:00.001-08:00

Ingredients

1. Raw almonds – 1 cup

2. Honey – 1 tbsp

Water – 1 tbsp

Oil – 1 tsp (I used canola oil)

3. Sugar – 1 – 1.5 tbsp

Cinnamon powder – 1/8 tsp

Salt – 1/8 tsp

Method

1. Preheat oven to 350 F. Spread the almonds in a baking tray and dry-roast for about 8 minutes. Take out and set aside to cool. Combine the sugar, cinnamon powder and salt in a small bowl. Set aside.

2. Combine the honey, water and oil in a saucepan. Bring to a boil at medium heat. When it starts bubbling, add the almonds. Stir until all the liquid has been absorbed by the almonds, about 4 minutes, at medium heat. Transfer immediately into a bowl. Sprinkle the sugar-cinnamon mixture and toss well. Spread on a wax paper or parchment paper, they will crisp as they cool. Crispy and delicious almonds are ready. Store in an air-tight container for 3 - 4 days. Enjoy!!

Recipe Courtesy – Slightly adapted from Cooks.com

Black Eyed Bean Curry

2012-02-01T10:43:00.000-08:00

Ingredients (Serves 4)

Recipe Courtesy – Gordon Ramsay’s Great Escape

1. Black-eyed beans / lobia - 1.5 – 2 cups, dried

2. Onion – 1 large, finely chopped

Garlic – 5 – 6, minced

3. Tomato – 2 medium-large, chopped

4. Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

5. Cumin seeds – 1/2 tsp

Cinnamon stick – 1 stick

6. Hing / asafoetida – 1 pinch

7. Oil – 1.5 tbsp

8. Salt – To taste

9. Cilantro – 2 tbsp chopped, to garnish

Method

1. Soak the black-eyed beans in plenty of water overnight. Drain and place them in a sauce pan. Add enough water to cover and bring to a boil. Skim off any froth that rises to the surface. Reduce heat to a simmer and cook, stirring occasionally until the beans are tender but not mushy. It takes about 30 mts. Drain and set aside.

2. Heat oil in a heavy-bottomed pan at medium heat. Add the cinnamon stick and cumin seeds. When the cumin seeds splutters, add the chopped onion, little salt and garlic. Stir-fry for 8 mts or until onion turns golden brown. Sprinkle little water if it burns. Add the turmeric powder, chilly powder, coriander powder and cumin powder. Stir for a minute and add the chopped tomatoes and hing. Stir until they get mashed up and oil separates, about 7 – 8 minutes. Add the cooked black-eyed beans and leave to simmer, for about 10 minutes. Taste-check for salt. Garnish with chopped cilantro. Serve with chapatis/rice.

Semiya Kesari / Sweet Vermicelli

2012-01-26T18:52:00.001-08:00

Ingredients (Serves 3 - 4)

Vermicelli / semiya – 1 cup
Ghee – 1 - 1.5 tbsp
Cashews, raisins – 2 tbsp each
Water – 1.5 cups
Saffron – 1 pinch (optional)
Sugar – 6 – 7 tbsp or to taste
Cardamom powder – 1/4 tsp

Method

1. Boil 1.5 cups of water adding a pinch of saffron.

2. Heat ghee in a deep pan. Fry raisins until plump and drain on to a paper towel. Fry cashews until golden and drain on to a paper towel. Add the vermicelli and fry until golden, about 3 – 4 minutes at medium heat (if you are using roasted vermicelli, just fry it for 30 seconds). Add the boiled water and around 6 - 7 tbsp sugar. Cover and cook for about 10 - 15 minutes, stirring once or twice in between, until the water is evaporated and the vermicelli is done. Add the cardamom powder and mix well. Taste-check and add more sugar if you want. Garnish with cashews and raisins. It tastes best when hot/warm.

Tips

For an extra taste, you can add 1/4 cup grated coconut. Add it to the fried vermicelli and stir for a few seconds before adding the boiled water.

Recipe Courtesy – My friend, Ansu Joys

Oyster Mushroom Stew

2012-01-26T09:55:00.000-08:00

Ingredients (Serves 2)

1. Oyster mushroom – 250 gm (You can also use button mushrooms but oyster mushrooms will be much tastier)

2. Onion – 1 small, sliced

Ginger – 2 tsp, thinly sliced

Green chilies – 4, slit

Curry leaves – 1 sprig

3. Tomato – 1 medium, sliced

4. Turmeric powder – 1/4 tsp

Coriander powder – 1.5 – 2 tsp

Garam masala powder – 1/4 tsp + 1/4 tsp

5. Thick coconut milk – 1/4 cup

6. Salt – To taste

7. Oil – 3 tsp + 1 tsp

8. Mustard seeds – 1/4 – 1/2 tsp

Dry red chilies – 2, broken

Pearl onions – 3 – 4, thinly sliced

Curry leaves – A few

Method

1. Tear the oyster mushroom into pieces (do not throw away their stems). Wash well and drain. Set aside.

2. Heat oil in a deep pan / cheena chatti. Add sliced onion, little salt, ginger, green chilies and curry leaves. Saute until onion turns light golden. Add sliced tomato and saute until soft. Add the turmeric powder, coriander powder and 1/4 tsp garam masala powder. Saute for 1 – 2 minutes and add the drained mushroom pieces. Saute for 4 – 5 minutes without adding water. When the water from the mushroom is almost evaporated, add around 1 cup hot water. Mix well and add enough salt. Cover and cook for 8 - 10 minutes at medium-low heat. Open the lid and add 1/4 cup thick coconut milk and 1/4 tsp garam masala powder. Mix well and switch off. Taste-check for salt.

3. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add the pearl onions and saute until browned. Add the curry leaves and fry for a few seconds. Pour this seasoning over the curry. Serve with chapatis.

Aloo Poha

2012-01-23T18:47:00.000-08:00

Ingredients

1. Thick poha / flattened rice flakes – 1.5 cup

Turmeric powder – 1/4 tsp

2. Mustard seeds – 1/2 tsp

3. Urad dal – 2 tsp (optional)

Peanuts – 2 – 3 tbsp

4. Potato – 1 small, cut into very small cubes

5. Onion – 1/2, small, chopped

Green chilly – 1, chopped fine

6. Salt – To taste

7. Oil – 2 - 3 tsp

8. Lemon/lime juice – 2 tsp

9. Cilantro – 2 tbsp

Method

1. Put the thick poha in a colander and hold it under running water for about 30 - 45 seconds. Mix the poha with 1/4 tsp turmeric powder and little salt. Set aside for 15 minutes.

2. Heat oil in a pan. Splutter mustard seeds. Add urad dal and peanuts. When they turn golden, add potato cubes and little salt. Cover and cook for a few minutes at medium-low heat. When they are cooked, add onion and green chilies. Saute for a minute or two and add the poha. Mix well. Check for salt. Cover and cook for a few minutes. If the poha looks very dry, sprinkle little water and cook for 1-2 more minutes. Switch off. Add lemon juice after 2 minutes and mix well. Garnish with cilantro. Serve with curd / jalebis.

Tips

You can top it with little chopped onion, tomato (seeded), cilantro, sev/mixture and ketchup, if you like.

Baklava Muffins – Celebrating Two Years of Blogging!

2012-01-20T00:44:00.000-08:00

We are extremely happy to announce that Yummy O Yummy has completed two wonderful years of sharing yummy treats with the world! We would like to take this opportunity to thank each and everyone - our family, friends, bloggers and readers for your continued support and encouragement. Special thanks to all who subscribed to our updates, went through them, shared them with others and followed/liked our blog :). Yesterday we had a look at the blog stats for the last two years and the most viewed pages were Onam Sadya Dishes, Kottayam Style Fish curry, Chicken Roast, Fish Biriyani, Parippu Vada, Fish Pickle, Apple Pickle and Kallappam.. We look forward to share more of our recipes with you, hope you continue to enjoy them and encourage us with your comments/suggestions...

To celebrate this wonderful occasion, I would love to share the recipe for Baklava Muffins. I tried it from Nigella Lawson’s "How to be a Domestic Goddess" which was gifted to me by my dear sister. I have already tried out a few bakes with grand success and this has been my favorite so far. These baklava muffins are really easy to make and tastes super-delicious. The crunchy walnut-cinnamon filling and the honey drizzled crust are reminiscent of the flavors in baklava, a Turkish pastry. As Nigella said "these taste so good: gooey, crunchy, soft and filling". Hope you will enjoy it as much as we did..

Ingredients (Makes 12)

For the filling

Chopped walnuts – 1/2 cup
Sugar – 1/3 cup
Cinnamon powder – 1 1/2 tsp
Butter – 3 tbsp, melted

For the muffins

Plain flour – 1 cup plus 7 tbsp
Baking powder – 2 tsp
Baking soda – 1/2 tsp
Sugar – 1/4 cup
Egg – 1 large
Unsalted butter – 3 tbsp, melted
Buttermilk – 1 cup plus 2 tbsp (or 3/4 cup plain yoghurt and 1/3 cup low-fat milk)

For the topping

About 1/2 cup honey (I used only 2 – 3 tbsp)

Method

1. Preheat the oven to 400 F.

2. Mix all the filling ingredients together in a small bowl, and then get on with the muffins. In a large bowl, mix together the flour, baking powder, baking soda and sugar.

3. In a wide-mouthed measuring cup, whisk the egg, melted butter and buttermilk (or yogurt-milk mix). Make a well in the dry ingredients, pour in the liquid and mix lightly and gently, remembering to keep it bumpy rather than going all-out for smooth: anything more than the gentlest handling makes for heavy muffins.

4. Fill the muffin papers one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until two-thirds full. Sprinkle the remaining filling on top of the muffins.

5. Bake for 15 minutes, by which time they should be golden-brown and ready.

6. Put the muffins, still in their papers, onto a rack and drizzle with honey. You may find it easier to warm the honey a little before pouring. It tastes soft, crunchy and delicious.

Check out our first anniversary post – Basboosa / Egyptian Semolina Cake

Flavored Snow

2012-01-18T17:01:00.001-08:00

Here’s an easy, frozen treat for you all..

Ingredients

Fresh snow
Strawberry syrup
Chopped strawberries/any other fruits

Collect pure snow in a bowl and drizzle some strawberry syrup over it. You can top it with chopped strawberry /any other fruits, if you want. Enjoy!!

Pics and recipe contributed by my friend, Manju Jyothish

Meen Pulincurry

2012-01-16T13:47:00.001-08:00

Ingredients (Serves 3 – 4)

1. Fish – 400 – 500 gm, cleaned and cut into medium-small pieces (I used 2 medium-small salmon fillets. You can also use kingfish, tilapia etc)

2. Ginger - 2 – 3 tsp, thinly sliced

Pearl onions – 10 – 12 or 1 small savola, sliced

Tomato – 1 small, sliced

Green chilies – 3, slit

Turmeric powder – 1/4 tsp

Chilly powder – 1.5 - 2 tbsp

Coriander powder – 1 tbsp

Curry leaves – 1 – 2 sprigs

Salt – To taste

3. Kudam puli / gamboge – 3 or to taste (Soak in 1/2 cup warm water for 15 minutes and tear into small pieces)

Hot water – 1.5 – 2 cups

4. Coconut oil – 2 tsp

Method

Combine the fish pieces and ingredients numbered 2 in a meen chatti/claypot . Add the kudam puli pieces and hot water. Cook covered for 15 – 25 minutes or until the fish pieces are done and gravy is somewhat thick, at medium-low heat. Remember to rotate the claypot every 6 - 8 minutes. If there is too much gravy, cook for a few more minutes at medium flame without covering it. Check for salt. Pour 2 tsp coconut oil and a few curry leaves. Cover with a lid for 15 minutes. Serve with hot rice.

Recipe Courtesy – Vanitha

Bread Fruit (Cheema Chakka) Thoran

2012-01-11T22:43:00.000-08:00

Ingredients

1. Bread fruit – 2 – 2.5 cups (cubed)

2. Onion - 1 small, cubed

3. Grated coconut – 3/4 cup

4. Turmeric powder - 1/4 tsp

5. Chilly powder - 1 tsp

6. Coriander powder – 3/4 tsp

7. Garam masala powder - 1 tsp

8. Mustard seeds – 1/2 tsp

9. Dry red chilies – 2, broken

10. Curry leaves – 1 sprig

11. Oil – 2 - 3 tsp

12. Salt – To taste

Method

1. Combine the grated coconut with turmeric powder, chilly powder, coriander powder and masala powder.

2. Heat oil in a cheena chatti /any pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Add the breadfruit and onion cubes along with the grated coconut mixture. Add enough water (around 3/4 - 1 cup) and salt. Cook covered at low heat until done. Check in between and add more water if required. Once its done, open the lid and stir-fry until dry. Serve warm with rice and an ozhichu curry.

Cranberry Orange Bread

2012-01-06T23:49:00.001-08:00

Ingredients

1. All purpose flour – 2 cups

Baking powder – 1.5 tsp

Baking soda – 1/2 tsp

Salt – 1/2 tsp

2. Butter – 6 tbsp, softened

Sugar – 1 cup

Vanilla extract – 1 tsp

Egg – 1, large

Freshly squeezed orange juice – 3/4 cup (I used 4 mandarin oranges)

Orange zest – 1 tsp, grated

3. Fresh or frozen cranberries – 1 cup, chopped (You may also use dried cranberries)

Walnuts – 1 cup, chopped

Method

1. Preheat oven to 350 F. Grease a 9 x 5 x 3 inch loaf pan. Set aside.

2. Whisk the all purpose flour together with the other dry ingredients numbered 1, in a medium bowl. Set aside.

3. Cream butter and sugar in a large bowl using a hand mixer. Add vanilla extract and egg. Beat well. Add orange zest and orange juice. Beat well and add the dry ingredients gradually. Mix with a spatula until well-combined. Stir in the chopped cranberries and walnuts. Pour the batter into the prepared loaf pan. Bake for 55 – 60 minutes or until a toothpick inserted near the center comes out clean. Transfer to a wire rack after 5 minutes. Cool down and cut into slices. Enjoy!!

Recipe Source – Adapted from here and here

Eggplant Fry

2012-01-03T21:31:00.001-08:00

Ingredients (Serves 1 – 2)

1. Eggplant – 4, small (You can use any variety of eggplant you prefer)

2. Turmeric powder – 1/4 tsp

Chilly powder – 1 – 1.5 tsp

Coriander powder – 3/4 – 1 tsp

Garam masala powder – 1/4 – 1/2 tsp

Salt – To taste

3. Vegetable oil – To shallow fry

Method

1. Slice the eggplants thinly. Put them in a vessel filled with water. Drain well.

2. Combine the ingredients numbered 2 in a bowl. Add little water to make a very thick paste. Rub this spice mixture on to the thinly sliced eggplants. Set aside for 5 minutes. Heat oil (do not use more than 1 – 1.5 tbsp as eggplant absorbs oil) in a pan at medium heat. Shallow fry the eggplant slices until brown and crispy, flipping over to the other side in between. Drain on to a paper towel to remove excess oil. Serve hot. It goes extremely well with rice and dal/ pulliseri or curd rice. Enjoy!

Tips

Instead of frying, you can bake the sliced eggplants. Add 2 tsp oil to the marinade and arrange the marinated eggplants in a baking sheet lined with aluminium foil. Grease the foil and bake at 375 F for about 8 – 10 minutes. Now turn the broil mode and broil for 2 – 3 minutes. You don’t need to flip them. Serve immediately.

Badam (Almond) Peda

2012-01-01T10:56:00.001-08:00

Wishing you all a very happy and prosperous New Year!!

Ingredients (Makes 20 – 25)

Almond flour/meal – 2 cups

Sweetened condensed milk – 1 can (14 oz, 396 gm)

Butter / ghee – 1/4 cup (1/2 stick)

Cardamom powder – 1/4 tsp

Method

Heat a heavy-bottomed pan or a non-stick pan at medium heat. Melt butter and add the almond flour and sweetened condensed milk. Stir continuously for about 10 minutes or until it thickens. Bring down the heat to low and stir until the mixture leaves the sides of the pan. (To check the consistency, cool a small portion of the mixture and see if it rolls). Add cardamom powder. Mix well and switch off. Set aside to cool for 10 mts or until it is cool enough to handle. Grease your hands and shape into small balls and make into any desired shapes. Alternatively press the hot mixture on to a greased plate. Flatten evenly using a rolling pin or metal spatula to about 1/4 inch thick sheet and leave to cool. Cut into diamond shaped pieces. Store in a refrigerator for about 1 week.

To make almond flour

1. You can use either blanched or unblanched (skin on, roughly chop them and blend in a mixer until you get a fine flour) whole almonds for making the flour. To blanch almonds – Place whole almonds in a bowl and pour boiling water over it. Let sit for 1 minute. Strain and rinse with cold water and drain. Remove their skins and pat dry. Toast them in an oven or skillet or just air dry for 2-3 days. Before grinding, make sure they are completely dry.

2. Take some blanched, dried almonds and put them in a mixer/blender, food processor or coffee grinder. Use only about 3/4 cup at a time otherwise the ground flour will be uneven. Pulse a few times or until they have a medium-fine texture. Do not over-grind as the nuts will release a lot of oil and you will end up with almond butter instead. (Grind only 2 - 3 seconds at a time.) Sift the ground nuts through a sifter/sieve and grind the remaining larger particles again in the mixer. Store the almond flour in a refrigerator for up to one month.

Tips

Sugar can be added to the almonds while grinding to prevent clumping as it absorbs the oil released from the almonds.

Mexican Wedding Cakes (Snow Balls)

2011-12-26T11:30:00.001-08:00

Ingredients (Makes 24 )

Butter - 1/2 cup, softened
Vanilla extract - 1/2 tsp
Powdered sugar - 1/4 cup
All purpose flour - 1 cup
Walnut - 1/2 cup, finely chopped ( I crushed them in a mixer. You can use other nuts such as pecans, almonds, cashews etc)
Salt - 1 pinch
Powdered sugar - 1/4 - 1/2 cup, to roll the cookies

Method

1. Preheat oven to 325 F and place rack in the center of the oven.

2. In a large bowl, cream the butter until smooth. Add in the vanilla extract and powdered sugar and beat until light and fluffy. Add in the all purpose flour and 1 pinch salt. Mix well with a spatula and stir in the crushed / finely chopped nuts. Mix everything well with your hands/spatula to form a dough. Shape into 1 inch balls and place 1 - 2 inches apart in an ungreased baking sheet. Bake for 14 - 15 minutes until the bottom of the cookies turn slightly brown. Remove and place on a wire rack for a few minutes. While still warm, roll them in powdered sugar. Cool down and roll in the remaining powdered sugar (optional) before serving. They can be stored in airtight containers for up to 1 week.

Notes
- They are known by different names such as Russian Tea Cakes, Snow Balls, Snow Drops, Sugar Balls, Butter Balls etc.
- If the cookies aren't keeping shape, cover and keep the dough in the fridge for about 30 mts - 1 hr or until firm.
- If the dough is crumbly add 1 - 2 tsp milk and mix well.

Adapted from here and here

Our Xmas Menu / Christmas Recipes

2011-12-20T12:05:00.001-08:00

Create your complete Christmas menu from this yummy collection. The recipes included here are mostly non-vegetarian, please check out our Recipe Index for more options.

Wishing you all a very Merry Christmas!!

First Course

Appetizers

Served with challas (onion salad) / tomato ketchup

Chicken

Chicken Cutlets (Pictured)

Chicken 65

Nadan Kozhikal Varuthathu / Chicken Drumstick Fry

Spicy Chicken Wings Roast - Bachelors’ special

Chicken Tikka

Tandoori Chicken

Seafood and Egg

Fish Fingers (Pictured)

Breaded Fish Fry

Karimeen Pollichathu

Prawn - Spring Onion Fry

Spicy Prawn Roast

Second Course

Appam / Bread with Curries

Kallappam

Palappam (Pictured)

Non-Vegetarian Curries

Chicken / mutton Stew

Chicken Mappas (Pictured)

Nadan Chicken and Potato Curry in Coconut Milk

Spicy Chicken Curry - Kerala Style

Fish Moli / Fish Molee

Egg and Potato Curry

Kerala Egg Curry in Coconut Milk

Egg Roast

Vegetarian

Kadala Curry

Vegetable Stew

Potato Stew / Ishtu (Pictured)

Third Course

Biriyani / Pulav / Fried Rice

Served with raita, biriyani chammanthi, papad and lemon pickle

Chicken Biriyani

Green Chicken Biriyani / Biriyani with Mint and Cilantro

Chicken Pulav

Lamb Biriyani (Pictured)

Fish Biriyani

Prawn Biriyani

Kappa Biriyani/ Tapioca and Beef Biriyani/ Kappa Erachi

Hari Phari Biriyani /Vegetable Biriyani

Vegetable Pulav

Ghee Rice / Neichoru - Served with any spicy non-veg curry, raita, papad and pickle

Rice / Noodles

Chicken Fried Rice

Sausage and Veggie Fried Rice

Mixed Noodles (Pictured)

Side-dishes for Fried Rice / Noodles

Butter chicken

Chilly Chicken (Pictured)

Chicken and Vegetable Stir-fry

Chilly Fish

Gobi Manchurian

Vegetable Manchurian

Side-dishes for plain rice

For more veg and non-veg options click here

Beef

Beef Pepper Roast (Pictured)

Beef-Kaya Ularthu

Nadan Beef Ularthiyathu / Beef Fry

Beef Vindaloo

Nadan Beef Curry and Roast

Chicken

Chicken Roast

Chicken Piralen

Whole Chicken Baked (Pictured)

Garlic and Kashmiri Chilly Chicken

Spicy Chicken Curry

Mutton

Mutton Curry

Mutton Liver Fry/Roast (Pictured)

Meat Pattichu Varathathu

Seafood

Baked Fish (Pictured)

Fish Roast

Kottayam Style Fish Curry

Fish Curry in Coconut Milk - Trissur Style

Prawn Pappas

Prawn Roast - Two Versions

Vegetarian

Kachiya Moru

Aviyal

Cabbage Thoran (Pictured)

Cherrupayar Thoran / Moon Bean Stir-fry

Fourth Course

Desserts

Caramel Custard - Two Versions (Pictured)

Cakes

Chocolate - Almond Upside-down Cake (Pictured)

Chocolate Cake

French Yoghurt Cupcakes

Fruit Cake

Basboosa / Semolina Cake

Tea-time Snacks

Nadan

Achappam

Ethakka Appam

Ethapazham / Ripe Banana Cutlet

Vattayappam (Pictured)

Vazhakoombu Cutlet / Banana Flower Cutlet

Cookies / Bars / Other Bakes

Chicken Puffs (Pictured)

Chicken, Veg and Meat Rolls

Chocolate Chip Cookies

Chocolate Walnut Bars

Bread Pizza

Brownies

Palmiers / Elephant Ears

Plaited Prune Bread

Stuffed Bun

Pickles

Fish Pickle

Lemon Pickle / Naranga Achar

Vella Naranga Achar / White Lemon Pickle

Kaduku Manga Achar

Technorati Tags: Kerala Christmas Recipes,Christmas Specials,Xmas Party Menu,Kerala Specials

Nadan Beef Ularthiyathu / Beef Fry

2011-12-18T23:32:00.001-08:00

Ingredients (Serves 2 - 3)

1. Beef - 400 gm, cubed

Ginger - 2 tsp, chopped

Garlic - 2 tsp, chopped

Turmeric powder - 1/4 tsp

Ground masala powder - 2 tsp (Recipe below)

Salt - To taste

2. Onion - 1 medium, sliced

Coconut tidbits - 1/4 - 1/2 cup

Ginger - 2 tsp, finely chopped

Garlic - 2 tsp, finely chopped

Green chilies - 2, slit

Curry leaves - 3 sprigs

Turmeric powder - 1/4 tsp

Masala powder - 3 - 4 tsp (Recipe below)

Coconut oil - 1.5 tbsp

Salt - To taste

To roast and grind (Masala Powder Recipe - Adapted from Live to Eat)

3. Coriander seeds - 1 tbsp

Dry red chilies - 6 - 7

Whole pepper corns - 3/4 tsp

Fennel seeds - 1.5 - 2 tsp

Cloves - 3

Cardamom - 2

Cinnamon - 1/2 inch

Star anise - 1 small

Heat a small pan at medium heat. Add the dry red chilies and stir for 2 minutes. Add coriander seeds and stir for 1 - 2 minutes. Switch off the fire and add the remaining ingredients. Stir for a few seconds and leave aside to cool. Grind to a powder in a coffee grinder. This yields about 2 tbsp masala powder.

Method

1. Marinate the beef with ingredients numbered 1 for about 15 - 30 minutes. Pressure cook for 3 whistles adding 1/4 cup water. Switch off and set aside for the pressure to release.

2. Heat oil in a heavy-bottomed pan at medium heat. Add the coconut tidbits and fry until golden. Add ginger, garlic, green chilies, sliced onion, curry leaves and little salt. Saute until onion turns light golden. Add the turmeric powder and remaining masala powder. Saute for a few seconds and add the cooked beef along with the gravy. Saute until dry at medium-low heat, about 5 - 6 minutes. Add pepper powder, masala powder, if required. Switch off. If you want a deep browned ularthu, drizzle a little oil and stir-fry for another 5 - 10 minutes, at low heat. Serve with porotta, appam, rice, chapatis etc.

Tips

You can replace coriander seeds and dry red chilies with coriander powder and chilly powder. Add them along with the turmeric powder and masala powder in step 2.

Brigadeiros - Our 300th Post :)

2011-12-15T09:56:00.001-08:00

This is indeed a very special post..this is our 300th !!!!!!! We just can't believe that we have made it till here....It's going to be 2 Years..yes in Jan 2012, our blog will be celebrating its 2nd birthday! How time flies, right! We were simply Maya and Lakshmi, who came to US with our husbands, not knowing what to do while our husbands went to work..Then we got enchanted to the magical world of food blogging and we both mutually shared the want to be a part of it! And here we are, our lives totally changed! Thank you God, our family, friends and bloggers for your endless support and encouragement. We are especially thankful to all the readers who actually tried our recipes and gave feedback on the website. It is really encouraging to know that somebody is actually trying out the dishes that we post here. It kept us going all these months. We hope to have your support throughout so that we will be inspired to continue. Your valued suggestions and comments are always welcome and we wish to just go on and on....

To celebrate this occasion, we wish to post the recipe for the soft, rich and chewy Brigadeiros, a popular Brazilian dessert. We came across this recipe for the first time at Jennifurla's "Indigo's Sugar Spectrum". Its very easy to make and the base recipe calls for only 3 ingredients..Condensed milk, cocoa powder and butter are heated together, preferably in a non-stick pan to obtain a smooth texture which is then made into small balls and then rolled in either powdered sugar, chocolate shavings, fresh or dessicated coconut, sprinkles or whatever suits your fancy. Hope you will like this recipe..

Ingredients (Makes around 15 - 20)

Sweetened condensed milk - 1 can (14 oz)

Butter - 2 tbsp

Cocoa powder - 2 tbsp

Method

Combine all the three ingredients in a medium-heavy pan. Stir continuously at medium-low heat until the mixture comes together and you can see the bottom of the pan when you scrape it with a spoon, around 10 - 15 minutes. Stir for 2 more minutes. To test whether done, take a small portion of the mixture, cool it down a bit and try to roll it. Switch off and transfer the mixture into a plate. Cool completely. Grease your palms and shape the mixture into small balls. Roll them in chocolate sprinkles / coconut / cocoa powder / sugar etc. You can serve them in mini cupcake liners. It can be stored in the refrigerator for at least 1 week. Enjoy!

Prawn - Spring Onion Fry

2011-12-13T09:44:00.001-08:00

Ingredients

1. King prawns - 12 (Clean and wash them. Do not remove their tails)
   Corn flour / starch - 2 tbsp
   Chilly powder - 1 - 1.5 tsp (Adjust it according to your spice tolerance)
   Salt - To taste
2. Spring onion - 1/2 - 3/4 cup, chopped
   Pepper powder - 1/4 tsp

Salt - 1 pinch

Method

1. Mix the corn flour, chilly powder and salt with a little water (around 1/4 cup or so) to make a thick batter. Taste-check for salt. Dip the prawns in this mixture and shallow/ deep fry in oil. Cook for 4 - 5 minutes on each side. Drain on to a paper towel.
2. In another pan, heat 1/4 - 1/2 tsp oil (use the left-over oil from step 1). Add the spring onions, a pinch of salt and pepper powder. Saute for 2 - 4 seconds or until the spring onion just wilts. Add in the fried prawns. Mix everything well and serve immediately.

Tips

Do not skip adding spring onions, it gives a very nice flavor to this preparation.

Recipe Courtesy - Sunitha Murali

Chooda / Podimeen / Anchovy Fry

2011-12-11T11:47:00.001-08:00

Ingredients

Chooda / anchovy - 250 gm
Onion - 2 small, thinly sliced
Garlic - 1 tbsp, thinly sliced
Ginger - 1 tbsp, thinly sliced
Turmeric powder - 1/4 tsp
Chilly powder - 2.5 tbsp
Pepper powder - 1 tsp
Salt - To taste
Curry leaves - 2 - 3 sprigs
Coconut oil - To shallow/deep fry

Method

Combine all the ingredients except coconut oil. Set aside for 15 minutes. Deep/shallow fry. Serve immediately.

Ulli Puli / Pearl Onions in a Spicy Tamarind Sauce

2011-12-08T10:18:00.001-08:00

Ingredients (Serves 3)

1. Pearl onions / kochulli - Around 40

2. Coconut cuts / thenga kothu - 2 tbsp

3. Tamarind - Small lime-sized or to taste (Soak the tamarind in 1/4 - 1/2 cup warm water and extract its juice.)

4. Turmeric powder - 1/4 tsp

5. Chilly powder - 2 - 2.5 tbsp

6. Fenugreek powder- 2 pinches

7. Salt - To taste

8. Coconut oil - 2 - 3 tsp

For seasoning

1. Coconut oil - 1 tsp

2. Mustard seeds - 1/4 - 1/2 tsp

3. Curry leaves - A few

Method

1. Heat oil in a pan and saute the coconut cuts and sliced pearl onions adding little salt.

Saute until pearl onions turn light brown.

2. Bring down the heat. Add the turmeric, chilly and fenugreek powder. Saute until the raw smell is gone.

3. Add the tamarind juice and bring to a boil. If the gravy is very thick, add little water. Check for salt. Switch off when it reaches a medium-thick consistency.

4. Heat oil in a small pan. Splutter mustard seeds and fry curry leaves. Pour over the curry. Enjoy with rice, curd and a thoran/mezhukkupuratti.