Friday, July 30, 2010

Mulaku Bajji/Chilly Bajji

Bajji's are favorite tea time snacks and there are different verities of bajji's. Mulakku bajji or long green chilly is very common in tea stalls of South India. If you enjoy the heat of green chilly and sip of hot tea do not forget to try this delicious snack.

Gram flour- 1  cup
Rice flour- 2 tsp
Bajji Mulaku/ long green chilly/Banana chilly- 10
Turmeric - 1/3 tsp
Chilly powder- 1 tsp
Asafoetida- a pinch
Tamarind- a small ball
oil for frying.

Soak and take tamarind pulp and combine with one cup of water and one tsp of salt. ( You can also use lemon juice and salt, but tamarind tastes better). Give lengthwise slit on the long chillies. If you like you can remove the seeds gently without breaking off the stem. Immerse them in the tamarind water for two minutes.
Prepare a batter combining all the dry ingredients to form a dosa batter consistency. Dip chillies in the batter ( squeeze out the tamarind water before dipping) and deep fry in oil till all sides are lightly browned up. Enjoy.

This is going to Sharmis wonderful event...Lets Munch Tea Time Snacks

Try this..

Hope you will all enjoy.

Wednesday, July 28, 2010

Squid/ Kanava Roast and Awards

Squid  or Kanava is a popular sea food. There are different ways of making squid. My mother makes it as a thoran which is very yummy . This squid roast is a spicy preparation which is very delicious.I got this recipe from Beena Shylesh blog. Thanks Beena for this lovely recipe. I followed exactly the same but used shallots instead of onion and added a little of pepper powder as the green chilly I used here was not hot.

Cleaned Squid-1 lb
Tomato-2 medium size
Ginger- 1 inch thick
Garlic- 4-5
Turmeric powder- 1/2 tsp
chilly pepper-3
Chilly powder-1 tsp
pepper powder-1/2 tsp
Garam Masala- 1/2 tsp
Fennel powder- 1/2 tsp
Curry leaves-1string
Coconut Oil
Salt-to taste

Heat oil in a pan and add chopped ginger and garlic followed by chopped onion and curry leaves. Saute till golden brown. Add chopped tomatoes and saute till it get mashed up and soft. Add turmeric powder, chilly powder, pepper powder and garam masala.Add cleaned squid and little water( 1/3 cup)cover and cook for four to five minutes and till water evaporates.Add chilly and fry till all the masala gets coated with the squid.
Serve with rice

Try this..
Hope you will all enjoy

Its Award time. :)

I am so happy to receive this lovely award  from Jay of Tasty Appetite and Reshmi Ahmed . Jay has shared this award to all who have participated in the wonderful event "I Love My Dad" with the intention of spreading love and friendship.Thanks Jay for this beautiful award. Thanks Reshmi for passing this award and for your kind words and encouragement. I feel so honored.This comes with a set of  rules has to be passed to three blogger friends and why I like them best. I am very much confused as I have more than a dozen of my all time favorite blogs. Sticking to the rules I am passing this award to three of my blogger friends.

Beena Shylesh of My Kitchen. You might understand why:) ..the recipe I posted today is inspired from her blog . She has lots of lovely recipes, authentic and unique.
Kairali Sister need no introduction as these darlings are every ones favorite. I love their blog which is an absolute feast to the eye and lots of yummy recipes. Many authentic recipes but they always have a unique style of presentation.
Nisha of Look Who's Cooking Too  Love many of her recipes (even though she complains that she is not much interested in cooking) the results are absolutely fabulous. Yummy recipes , beautiful presentation and wonderful will find all in her space.

This is another award I received for my beautiful blogger friends Neethu Binoi  of Kitchen Express, Satrupa of Food For Thought, Nitha  of Amateur Perceptions and Aipi of US Masala. Thanks dear friends.I am so happy and feel honored when Neethu shared this award with me and also for remembering me( even more as yesterday happened to be my Wedding Anniversary) She is every ones favorite,one of the most warm hearted blogger friends who has constantly given me encouraging comments. I am a real fan of Neeta and her blog.  There are lots of delicious and mouthwatering recipes with beautiful write ups too. Check out her cakes ..they are stunning.Aipi is another loving blogger friend of mine, and needs no introduction. Her blog is full of delicious recipes is artistically presented - a feast to the eye. Satrupa has some very exciting recipes, delicious and unique. I love visiting her blog often and really enjoy her posts which has beautiful write up, stories and antecedents, tips and much more. To accept this award I have to thank the persons who awarded it, share seven things about myself and pass it to fifteen blogger friend.

Thanks Neethu, Satrupa and Aipi :)

About Myself
1) Cooking is my passion. I consider cooking and presenting food as a art and a life long learning process.
2) Surf the net especially reading about different kinds of cuisine. Many times I will not be able to make them . Just for curiosity as to why they are unique and famous.
3) Love traveling and reading
4) Watching Movies
5) Spending lots of time with my little one and hubby.
6) Very attached to my family
7) Talkative if there is some one to listen :) especially with my dear Mom.

I would like to share this with
1) Deepa
2 ) Deepa and Tanu
3) Fathima
6) Jyothi
7 ) Namitha and Sunitha
8) Prani
9) Rach
10) Sreelekha Sumesh
11) Sanyukta

13) Sarah

14) Sayali
15) Yummy Team

Thanks all
Happy Blogging:)

Monday, July 26, 2010

Orappam/ Traditional snack of Kerala

Orappam is a traditional snack of Kerala which is made on festive occasions . It is made like a halwa and then lightly baked to make it crusty and crunchy on the exterior. Inside it has a fudge like texture. It is made with rice flour and coconut milk, sugar/jaggery and a taste which will surely make you nostalgic. You can also add egg in this recipe.Since most home did not have ovens in earlier days it was baked by closing lid tightly and  burning coconut shells and placing it on top and bottom. I tried an easy version here by baking in the oven.

Rice flour-1 1/2cups
Sugar- 1  cup
Coconut Milk thick- 1 1/2 cup
Coconut milk thin- 1 1/2 cup
Cashew nuts crushed- 1/3 cup
Cardamon powder- 1/3 tsp (optional)
Fennel seeds- a pinch
Ghee-2 tsp
Coconut oil  1/4 cup

Roast rice flour finely till there is no moisture left. Idiyappam flour is perfect for this recipe.
Into the rice  flour mix in sugar, coconut milk, fennel seeds and combine into a batter just like for a cake. I have used the rose rice powder or matta rice. 
You can also substitute sugar with jaggery. Melt jaggery with half cup of water and strain and add this to rice flour. Take only one and one half cup of coconut milk.
Heat coconut oil in a heavy bottom pan and add cashew nut and roast.
 Now slowly pour in the rice mixture carefully and stirring continuously till it is fully blended and starts thickening. Cook in medium heat and let it cook for about ten minutes  or till it attains a thick consistency like halwa . Add ghee, cardamon powder and stir till the mixture becomes a thick lump and starts leaving the sides of the pan.Grease baking pan and spread this mixture evenly in the pan with the help of a spatula. Cover baking pan with aluminuim foil.Bake in 350 degreeF for about 20 minutes or till it the top has slightly browned up. Let it cool completely and cut into desired shapes.

Sending this to Umm Mymoonah's wonderful event

Try this
Hope you will all enjoy.

Friday, July 23, 2010

Chili Pepper Chicken

Chili pepper chicken may sound a bit too spicy. But it is a chicken curry I made using Cubenella peppers - a variety of sweet pepper which is extensively used in Puerto Rico's cuisine.  I really love the combination of peppers with chicken as it gives it a nice flavor. The pepper I used is tender and green, but you can also use the matured ones which is scarlet red or you can also make with bell peppers. This curry had a wonderful flavor and taste with a combination of pepper, coconut, peanuts,and other spices.

Chicken - 1 lb
Onion chopped- 1 cup
Chili Pepper chopped- 1 cup
Ginger garlic paste - 3 tsp
Chilly flakes- 1tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Roasted coconut- 1 1/2 tsp
Roasted peanut - 2 tsp
Coriander powder- 1 tsp
Garam masala- 1 1/2 tsp
Soya Sauce - 2tsp 
Lemon juice- 2 tsp
Nutmeg powder- 1/3 tsp
Salt to taste

Heat oil in a heavy bottom pan and saute onions till  golden brown. Add peppers, salt and saute for about two minutes followed by ginger garlic paste. Add chicken and stir fry for a minute and dash in the spices, coriander powder and chilly flakes.Pour one cup of warm water or chicken stock and cook till the chicken is almost done. Roasted coconut and peanut and make into a fine powder and add into the curry,along with soya sauce, lemon juice and nutmeg powder. Simmer for another minute. Serve warm with plain rice or fried rice.

Try this
Hope you will all enjoy.

Tuesday, July 20, 2010

Pineapple Upside Down Cake

Pineapple upside down cake is one of my favorite cakes which I really enjoy while baking. This cake is wonderful, dense, buttery rich with sweet caramelized pineapple. My favorite part is the last stage of baking and flipping it on to the platter, and scrapping the pan to get every bit of that creamy caramel :) I have brought a bit of change to this all time classic dessert..did not have maraschino cherry, so placed fresh cherry instead and loved the end product, the beautiful color that the cherry gave to my pineapple upside down..will it not be a great idea.. a cherry upside down next venture for sure.

Sliced Pineapple 1/2 inch round- 12 pieces
Cherries- 1/2 cup
Light Brown Sugar- 1 cup
Cake flour- 3 cups
Unsalted butter- 1/2 cup ( 8 tbs)
Baking powder 1 1/2 tsp
Baking Soda- 1 tsp
Salt-1/3 tsp
Granulated sugar 3/4 cup
Eggs-2 Separated
Butter milk- 3/4 cup
Pineapple juice- 4 tsp
Vanilla essence - 2 tsp

Start by making the caramel topping. Heat 3 tbs of butter ( reserve the rest for the cake)and brown sugar, till the mixture is bubbly and caramelized,do not stir once the sugar is dissolved. Allow it to cool. Take the desired baking pan and pour the mixture into it. Arrange pineapples and cherries over the caramelized syrup.

Pre heat oven to 375 degree F. Shift twice the dry ingredients, flour,baking powder, soda and salt and keep aside.
Cream together butter and granulated sugar until light and fluffy. Add egg yolks, pineapple juice and vanilla essence  and combine in . Now add dry ingredients and butter milk, little by little mixing in a low speed. In a separate bowl beat egg whites and finally fold in with the batter. Spoon in the batter over the pineapple pieces and bake  for thirty minutes ( middle rack) or till toothpick inserted in the center comes out clean. Cool cake in the pan itself for about 5 - 8 minutes. Run a knife around the edges of the cake pan and gently invert  into a cake plate and lift off. Enjoy!

Try this..

Monday, July 19, 2010

Spicy Fish fry

This is a spicy fish fry which my family enjoys every time it is made at home. It goes well with rice and  fish curry. There is no doubt that these trio complement each other so well and is indispensable part of the lunch menu back home in Kerala.The marinade I have used has a unique south Indian blend of spices and you can increase or decrease the amount of spices to suit your taste. What I love in this fish fry is the blend of flavors of coconut oil,curry leaves and shallots.

Fish- 4-5 medium sized pieces
Shallots 2-3 small
Ginger- 1 inch thick
Garlic- 2 pods
Green chilly- 2
Dry Red Chilly-3
Pepper whole- 3/4 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 tsp
Mint leaves- 5-6
Curry leaves 4-5
Salt to taste-
Coconut Oil for frying

Place all ingredients except fish and oil into a mixer and blend into a smooth fine paste.
Cut and clean fish and marinate with this paste and keep aside for fifteen minutes. Shallow fry in coconut oil. Flip over the other side( after 2-3 three minutes in medium flame depending on the size of the fish) when spices gets browned up and fried gently take out using spatula.Place of paper towel to take off the excess oil. Serve warm with rice.

Try this..

Hope you will all enjoy..

Friday, July 16, 2010

Butter Coconut Cookies

 Butter coconut cookies are fast and easy to prepare. It is sweet and buttery with wonderful taste and flavor of coconut which you will surely enjoy. It looked rather simple and plain, so I gave it a touch of can use any kind of frosting you like.

 All purpose flour- 2 cups
Coconut flakes- 3/4 cup 
Unsalted butter- 3/4 cup( one and one half stick)
Baking soda- 1/2 tsp
Salt- 1/3 tsp
Granulated sugar-  1 cup
Egg  - 1
Vanilla essence- 1 tsp

Combine and shift flour, baking powder and salt and keep aside.
Bring butter to room temperature and in a large mixing bowl  beat butter until creamy and add in sugar and beat with a hand mixer or a stand mixer till soft and fluffy. Add egg and vanilla and continue beating. Finally add flour and coconut and ix till incorporated. It will be in the for of a smooth dough.  Cover it and into the refrigerator for two to three hours.
Pre heat oven to 350 degree F and prepare parchment lined baking sheets. When ready for baking take scope sized dough and roll into small balls or use a cookie cutter.( or you can roll into cylinder shape or log shape , cover with plastic and then refrigerate it ). Roll the balls in confectionery sugar.Place in prepared baking sheets with two to three inch gap around each ball.Bake for around seven to eight minutes when you see wedges slightly browned. Remove from sheets and cool completely on a wire rack.

Try this...

Hope you will all enjoy..

Wednesday, July 14, 2010

Chicken Liver Fry

Chicken liver fry is a delicious dish with great aroma and taste. It has very little,thick gravy or to say it is a rather dry roasted form. I have added lots of pepper to give a nice spice kick to the liver fry. You can reduce the amount of chilly powder and add more of pepper powder if you like the peppery flavor.This goes well with rice, parattas and chapati.

Chicken liver- 1 lb
Shallots thinly sliced- 10- 12
Garlic crushed- 4 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Pepper powder- 1 1/2 tsp
Garam Masala - 1 tsp
salt to taste
oil- 2 tsp
Coconut oil- 1 tsp/ butter 1/2 tsp
curry leaves

Cut liver into desired sizes. For cleaning add half tsp of turmeric and salt and gently rub with your fingers (just like you marinate) and after a few seconds wash this out completely by bringing it under running water. Wash the liver three to four time and place it in  a strainer so that all blood and water drains out.( or you can soak in milk and drain out completely)  Keep it aside.

In a heavy bottom pan add oil and first add in curry leaves and when a nice aroma comes add garlic and saute for a few seconds. Now add chopped shallots and fry till golden brown. Mix all the dry powders and spices and make a paste by adding two to three tsps of water. Add this and fry till oil separates. In goes the liver pieces and gently coat with the masalas. Pour in 1/3 cup of water ( do not add more water and do not will become rubbery) and close the lid. Cook in medium for about five to six minutes till all the water has evaporated. Finally add coconut oil and fresh curry leaves and dry roast it in medium heat till browned up and all the water has evaporated and the skin tightening a bit. Serve warm.

Try this easy recipe

Hope you will all enjoy..

Monday, July 12, 2010

Mushroom Rice

This is a quick and easy to make mushroom rice recipe. It is a tasty rice which can be made with a variety of  vegetables and mushrooms. Here I have used only mushrooms and spring onion and has a mild flavor and is suitable to complement spicy side dishes.

Basmathi Rice cooked- 2 cups
Mushrooms Thinly sliced- 1 1/2 cup

Onion- 1  small sized
Garlic- 3-4 pods
Ginger chopped- 1 tsp
Carrot chopped- 1/2 cup
Bell pepper- 1/2 cup

Lemon juice- 1 tsp
Garam masala- 1 tsp
Pepper -1/2 tsp

Clean and cut mushrooms into thin slices. Heat  one tsp of oil in a pan and add ginger and garlic and saute for a minute followed by onions and stir fry till onion changes color. 
Add carrots and bell pepper and stir fry till it is soft and crispy.
Stir fry mushroom,and sprinkle pepper powder and salt to taste and saute for three minutes.
 Add garam masala, rice and lemon juice and fry for another minute. Serve warm with any spicy side dish of your choice.

Try this..

Hope you will all enjoy..

Thursday, July 8, 2010

Chakka Varatti/ Jack fruit Jam

Chakka (Jack fruit) is a seasonally available fruit and  there are several delicious ways in which we can prepare jack fruit. Chakka varatti is a popular jack fruit delicacy of Kerala which is made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency can be stored and used for more than a year. It can be used as a jam or it can be served as a dessert. This is also used as a main ingredient to make Chakka pradhaman( Kheer) which is made by diluting varatti with coconut milk , or used as a stuffing to kumbilappam and ila ada ( as a filling to make steamed dumplings). Making this preserve involves lot of patience and labor. Fully ripe jack fruit bulbs has to be first cooked with jaggery and ghee and then reduced to the form of a halwa. There is also a quicker version. You can steam the jackfruit and make it into a puree,if you like the jam like consistency. Here I have used the traditional method itself. I like mine a bit like crunchy, so did not mash it evenly. I also like adding a little of thick coconut milk while cooking the jack fruit. It enhances the taste but the shelf life will be reduced. This can be served as a wonderful dessert.

Ripe Jack fruit chopped- 31/2 cup
Jaggery powdered- 2 cup
Ghee- 1/3 cup
Cardamon powder- 1 tsp
Dry ginger powder- 1/2 tsp( optional)

De-seed jack fruit bulbs and cut into small pieces. Discard the seeds. Boil jaggery with 1/2 cup of water till completely dissolved, strain and keep aside.
Take a heavy bottom pan and cook the chopped jack fruit with 1/2 cup of water. Stir occasionally.Let it cook completely and starts getting mashed up or mash with the aid of a potato masher. Add in jaggery and let it cook and reduce. Stir continuously at this stage as the mixture will have a tendency to stick to the bottom of the pan. Add in ghee little by little  and when mixture thickens add cardamon and dry ginger powder and stir continuously till the mixture leaves the sides of the pan and roll to form a dark soft ball. Let it cool down completely and keep it in air tight containers. You can refrigerate it for more than two months.

Try this...

Hope you will all enjoy.

Tuesday, July 6, 2010

Chicken Peralan

Peralan is another famous Kerala style preparation which is basically a dry chicken preparation. Mutton, beef and also potatoes also can be made following the same recipe. It is relatively easy to execute with little spices and can be made in a jiffy. Give this recipe a goes well with rice and rotis.

Chicken - 1 Kg
Shallots/onions chopped- 1 1/2cup
Crushed shallots- 1/2 cup
Tomatoes- 2 medium
Ginger garlic paste- 1 +1
Green chilly- 2
Chilly powder 1 tsp
Turmeric powder-1/2
Pepper powder-1 tsp
Gram Masala- 2 tsp
Coconut milk thick- 4 tsp
oil- 2 tsp
salt to taste
curry leaves

Cut and clean chicken and marinate it with half of chilly powder, pepper powder, turmeric powder, two tsp of garam masala, salt, one tsp of ginger garlic paste and keep aside for half an hour. 

 Cook this chicken with one cup of water in a closed pot or in pressure cooker( use only 1/2 cup water) till it is tender and till all the water has evaporated.

Chop or slice onions/shallots. Crush yet another half cup of shallots and keep aside.

In a heavy bottom pan heat oil and saute onions till it become golden brown. Add in ginger garlic paste, crush shallots and curry leaves and fry for two to three minutes. Add tomatoes and saute till soft.Add in  the remaining chilly powder, turmeric, pepper and garam masala and finally the cooked chicken.Mix  till all the masala gets coated well on the chicken. Pour in four to five tsp of coconut milk ( or instead you can add one tsp of vinegar) add let get completely absorbed into the masala. Serve with rotis, rice or fried rice.

Try this...

Hope you will all enjoy.

Friday, July 2, 2010

Chocolate cake

This is a chocolate cake I made recently. This is a double layered cake, one a chocolate layer and second a layer of vanilla cake and in between a delicious creamy frosting. I wanted to make it a bit extra special and Betty Crocker chocolate frosting came to my aid :). Actually I am in the learning stage of baking and cake decorating, so did not take up the risk of making my own chocolate cream frosting.

Chocolate cake layer

All Purpose flour- 1 1/2 cup
Egg- 2
Sugar- 1 cup
Coco powder-6 tsp
Baking powder- 1 1/2 tsp
Baking Soda 1 tsp
Salt- 1/2tsp
Vanilla essence- 1 tsp
Buttermilk- 3/4 cup
Butter- 4 tsp
Vegetable oil- 2 tsp
Hot coffee-1/2 cup

Preheat oven to 350 F. Set rack in he middle of the oven
Grease pan with butter and layer with parchment paper and again grease with butter and dust with flour and set aside. 

Shift all the dry ingredients together and keep aside. In another bowl beat butter and oil with a medium speed mixer until creamy,and add in egg one at a time and beat till light and fluffy. Slowly add the dry ingredients and sugar into the wet mixture little by little along with the butter milk fold in the ingredients.Add the coffee and stir in just to combine. Pour into prepared pans and bake for 35 - 40 minutes in 350 degree f .Test whether completely cooked by inserting a toothpick in the center It should come out clean. Cool in pan for fifteen minutes and then completely cool on a cooling rack.


Cake 2-Vanilla cake layer
All purpose flour- 1 1/2 cups
Baking powder- 1 1/2 tsp
salt- 1/4 tsp
Egg white- 2 eggs
Butter -  4tsp
Sugar- 1 cup
Milk- 1/2 cup 
Vanilla essence- 2 tsp

Prepare pan and set aside.Pre-heat oven to 350 degree F
Shift flour, baking powder and salt and keep aside.
Beat butter and sugar until light and fluffy, Beat in egg whites little by little using a hand mixer on a low speed. Add in the milk and vanilla essence.Slowly add in the dry ingredients, do not over beat but just fold in. Pour the mixture into the prepared pan and cover it with aluminum foil and place it in the middle rack.  Bake for thirty minutes to forty minutes  or till a toothpick inserted in the center comes out clean. Let it cool in pan on a rack for ten minutes and completely cool on a cooling rack. You can use any kind of frosting you like

Assembling the cake
Place one cake,flat side up on a plate or cake pedestal. With a knife or a spatula spread a layer or frosting. I made a frosting combining,half tub of vanilla frosting,six tsp of whipped cream and 1/3 cup of chopped cherries and strawberries.Place the second layer on top,round side up, and spread the chocolate frosting evenly on top and sides of the cake.

Try this..
Hope you will all enjoy.
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