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Showing posts from October, 2012

Pumpkin Cake Roll

Pumpkin Cake roll
Pumpkin cake rolls is perfect for holidays and is a yummy dessert You can make it well in advance. It is thin sheets of spiced pumpkin cake sheets filled with sweet cream cheese frosting.

Recipe source from here

All purpose flour- 3/4 cup
Sugar- 1 cup
Pumpkin puree- 2/3 cup
Baking Soda- 1 tsp
Ground Cinnamon- 1/2 tsp
Ground ginger- 1/3 tsp
Ground Clove- 1/3 tsp
Salt - a pinch

For the filling
Cream cheese- 8 ounce
Butter- 2 tsp
Lemon Zest- 1/3 tsp
Vanilla essence- 1 tsp
Confectionery sugar- 1 cup

Pre heat oven to 375 degree. Grease a 15-in x 10-in baking pan or a jelly roll pan.Line it with wax paper and grease the top of wax paper again and keep aside.
ix all the dry ingredients,flour,ground cinnamon,ground ginger,ground clove,salt and baking soda and keep aside.
In a large bowl beat egg till it is light and pale ( you an also separate egg yolks and whites and beat separately). Gradually add sugar one spoon at a time till it is thick and lemon col…

Mutton Pepper Fry

Mutton Pepper Fry
Today's recipe is a dry mutton dish which can be served with chapathi, appam or rice. I love adding pepper to non-vegetarian dishes especially mutton. This dish has vibrant flavor which you will love, the earthy spices, the spicy heat of black pepper and aroma coriander leaves .The marinated mutton is first pressure cooked and then stir fried with onions and a flavorful ground masala.  Try this recipe,you will surely love it.

To Pressure cook

1)Mutton - 1 lb
Turmeric powder- 1/2 tsp
Ginger garlic paste- 1 tsp
Pepper- 1/3 tsp
Green chilly- 3
Salt to taste

To stir fry
Chopped Shallots- 1 cup
Ginger - 2 pieces ( 1 inch thick)
Garlic- 8-10 cloves
Black pepper whole- 2 tsp
Coriander powder- 1 1/3 tsp
Coriander leaves- 1 cup (chopped)
Curry leaves- 2 springs
Fennel seeds- 1 1/3 tsp
Cloves- 3
Cinnamon- 1 inch piece

Clean and wash mutton pieces. Marinate with ingredients listed under (1) and keep aside for half an hour. Pressure cook this for about 15 minutes…

Rava Khoya Ladoo

Rava Khoya Ladoo
A quick and delicious ladoo any festive occasion or to satisfy your sweet craving. It is rich and extremely flavorful with roasted semolina/rava and khoya. I have earlier posted a rava ladoo,it is an instant recipe. Rava ladoo is a family favorite and I make it often.So this time tweaked a little by adding some khoya  and  it turned out very delicious. Another variation to khoya ladoos is adding roasted and powdered sesame seeds or adding coconut instead rava/semolina.

Rava/Semolina- 1 cup
Khoya- 1 cup
Sugar- 3/4cup
( according to the sweetness you prefer)
Ghee- 3 tsp
Cardamon - 4-5
Milk- 1/3 cup
Raisins- a few
Cashew nuts- a few

Heat 2 tsp of ghee in a pan and slightly roast chopped cashew nuts and raisins and keep aside.
In the same pan roast rava/semolina till it slightly changes color to slight golden allow this to cool.
Into the same pan mix ghee,milk and khoya and cook in medium flame,stir continuously till the khoya gets cooked and changes color …

Kalikanji / koozh dosa/ Non Fermented Rice Pancake : Gluten and Vegan Free : A guest post from Swathi of Zesty South Indian Kitchen

Today I am extremely delighted, to have as a guest,  my precious blogger friend Swathi. She is the author of Zesty South Indian Kitchen,the founder of the Baking partners group and also one of the host of Hearth and Soul,Tuesday Blog Hop. She is extremely talented, a great mom and a wonderful friend.

There are many things in common between us and so lots to share, we both are from Trivandrum,Kerala, studied in the same college (in different departments) and started blogging around the same time.  From the beginning of my blogging journey she has shown interest in reading my post and always gave wonderful suggestion and feedback's. Many times we discuss about cooking and recipes through emails and more often now-a days as I am part of her baking partners group .Her blog,Zesty South Indian Kitchen, has an exquisite collection of recipes from simple, traditional Kerala recipes to creative and  eye catching baked goods. Check her world cusine page and you will be amazed at her crea…

Pumpkin Chocolate Chip Muffins for Baking Partners Challenge # 3

Pumpkin Chocolate Chip Muffins
Baking partners challenge #3 is  muffin/cupcake. This moths theme speaks about colors and flavors of fall and the Halloween spirit and nothing says Halloween, like pumpkin :)
So keeping with the festive theme, Swathi, suggested baking a muffin/cupcake featuring pumpkin. Three delicious recipes were suggested by the baking partners and we can select one or bake all three. I made Pumpkin Chocolate Chip Muffin suggested by Reshmi of Easy Cook..This recipe is from one of my favorite sites Joy of Baking. Thanks Reshmi for suggesting this wonderful recipe.
This months theme was challenging for me as I have never tried baking with pumpkin puree. I made this with home made pumpkin puree.The muffin was delicious,moist and full of flavor  and chocolate chips is a sweet surprise and makes it even more exciting  for kids. Unlike regular muffins it is little more rich with the addition of butter and chocolate chips. Baking partners is a lovely group created  by Swa…

Vazhuthananga Thakkali Curry/Baby Brinjal Tomato Curry

Vazhuthananga Thakkali Curry/Baby Brinjal Tomato Curry
This curry is quick and simple and is packed with flavors. It goes well with rice/chapatis. I used baby brinjal/eggplant for this recipe which is  first baked ( or you can pan fry it)and then added to a tangy pepper flavored tomato gravy. I had a roasted eggplant dish in a hotel once and  loved its tangy tomato sauce. So when I found these cute little baby eggplants/brinjal tried the same combo. Tried to bring a little Kerala touch by adding roasted coconut paste,but it is optional.Try will surely love it.


Baby brinjal- 10
(Or one medium sized Eggplant)
Tomatoes- 3 medium
Onion- 1 medium
Green chilly-2
Ginger chopped- 1 tsp
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp
Chilly powder- 1/3 tsp
Fennel seeds- 1/3 tsp
Fenugreek powder- 1/3 tsp
Coconut paste- 1/3 cup (optional)
(or you can use thick coconut milk)
Curry leaves- a few
Coriander leaves- a little

Cut baby brinjal lengthwise into two. If it is large…


Tiramisu is an Italian luxurious dessert,creamy and rich and is taking dessert to a new level.Italian word Tiramisu means 'pick me up' and it is definitely a dessert that makes you happy! It is filled with layers of  savoiardi/ladyfingers biscuits and creamy custard made with egg yolks and mascarpone cheese.The wonderful flavor is from espresso coffee,cocoa and rum/sweet Marsala wine (I used rum extract instead).
Tiramisu is traditionally made with raw egg yolks. If you are using the raw eggs make sure they are fresh.If you are not comfortable using raw eggs you can use the double boiling method and heat the egg yolks. For this recipe I used home made mascarpone cheese from left over heavy cream. The dessert is put together the day before it is served, for the flavors to get infused. Try this,you will surly love it :)

Recipe adapted from: Chow Ciao of Chef Fabio Viviani
Mascarpone cheese-1 pound
Egg yolks- 4
Sugar- 1/2 cup
Espresso coffee- 1 1/3 cup (brewe…

Vendakka/Okra Upperi

Vendakka Upperi
 Upperi is a Kerala style simple vegetable stir fry and is served as a side dish with steamed rice. Okra is my favorite veggie and  is also a nutritionally rich vegetable. This type of stir fry is good for those who wish  to avoid the sliminess of okra. It is a very simple dish and you will love it.

Vendakka/Okra- 3 cups chopped
Shallots/pearl onions thinly sliced- 3/4 cup
Turmeric powder- a pinch
Pepper powder- 1/3 tsp
Crushed red chilly- 1/3 tsp
Mustard seeds- 1/3 tsp
salt to taste
Curry leaves- a few
Coconut oil- 3 tsp

Wash vendakka/okra under running water and pat dry (to avoid sliminess). Trim off the edges and cut into small pieces.
Heat coconut oil in a pan and add mustard seeds. When it splutter add sliced shallots,turmeric,crushed dry red chilly and curry leaves and saute for a minute and add the chopped okra/vendekka. Fry in medium flame.Do not cover and stir occasionally for the first few minutes. (If you continuously stir for the first few min…

Malabar Chicken Curry

Malabar Chicken Curry
This chicken curry is one of our family favorites.  It is a great accompaniment with ghee rice,pathiri or parotta. Chicken is slowly cooked in a rich gravy of crispy fried onions,coconut and cashew nut paste. Try this,you will surely love it.
1)Chicken - 2 lb
Turmeric powder- 1/3 tsp
Salt - a pinch
Pepper powder- 1/3 tsp
lemon juice-1/2 lemon

For the gravy
Thinly sliced onion- 3 medium
Ginger garlic paste-2 tbs
Turmeric powder- a pinch
Chilly powder- 1 1/2- 2 tsp
(adjust according to taste)
Coriander powder- 1 1/2 tsp
Thick coconut milk- 1 cup
Thin coconut milk-2 cup
Cashew nuts- 8-10
Whole garam  masala- cinnamon stick one inch peice-3
Cardomon-2, clove-5,star aniseed-1
Curry leaves - a few

Clean chicken,wash and drain and marinate with ingredients listed under (1) for about 10 minutes.
Soak cashew nuts in warm water for some time and make a fine paste.

Heat a little oil in a pan and add onions and salt and saute and fry till crispy. Add tom…
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