Ethakka Vilayichathu

Ethakka Vilayichathu

An evening sweet snack served with tea.It is simple and can be made in a jiffy. Ripe plantains are slightly toasted in ghee and sugar and flavored with cardamon.The plantains should retain shape but at the same time will be soft caramelized slightly sticky. Serve it warm or cold with a dollop of whipped cream.


Ingredients

Plantain Ripe-3 medium
Sugar- 3 tbs
Ghee- 1 1/2 tbs
Cardamon pods crushed- 4
Raisins and cashew nuts- a few

Cut plantains into round slices. Heat ghee in a pan and fry cashew nuts and raisins till golden and keep aside.Add the plantains and fry slightly, saute and turn to the other sides and fry. Add sugar and allow to caramelize for about 3-4 minutes till the caramelized sugar gets well coated. Mix in the cashew nuts and raisins and cardamon powder. Serve with tea.

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Hope you will all enjoy!

Mango Lassi

Mango Lassi

Mango lassi is a smooth and rich summer drink which is refreshing and tastes heavenly! It is a combination of yogurt and mango pulp with the inviting flavor of cardamon.This is a sweet drink mostly served at the end of a grand meal.You can also make it rich by adding a pinch of saffron or ground pistachios on the top.

Ingredients

Ripe Mango- 2

Yogurt- 1 cup

Sugar- 3 tsp

(According to taste)

Cardamon powder- a pinch

Rose water- 1/2 tsp

Crushed ice

Chopped mangoes or ground pistachios for garnish

In a blender/food processor add peeled and chopped mangoes,sugar,yogurt and 1/2 cup cold water (or milk) and pulse till nice and smooth. Add crushed ice,cardamon powder and rose water and mix. Serve chilled.

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Hope you will all enjoy!

Orange Chocolate Chip Muffins

Orange Chocolate Chip Muffins

A good morning breakfast recipe with orange and chocolate combo. This has fresh orange flavor and I used a little marmalade too to give extra citrus flavor. We love citrus flavor and kid loved it even more because of chocolate chips


Ingredients
All purpose flour- 2 cup
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
egg-2
Butter/oil- 2tbs
Sugar- 1/3 cup
Orange zest- 1 tsp
Orange marmalade- 2 tsp (optional)
Orange juice- 1/3 cup
Vanilla extract- 1 tsp
Sour cream- 1/2 cup
Chocolate chips- 1/2 cup

Preheat oven to 350 degree F and line baking tin with cup cake liners.
Combine all the dry ingredients,flour,baking powder,baking soda, salt and keep aside.
Squeeze orange juice and mix it with marmalade and vanilla essence and keep aside.
Beat butter,orange zest and egg till it is light and fluffy. Add the sugar and beat for another two minutes. Mix in the dry ingredients,sour cream and orange juice plus marmalade and fold in. Finally add chocolate chips and mix. Scoop the batter into the muffin tin lined with cup cake liners. Fill 3/4 of each tin. Bake for 15-20 minutes or till the tooth pick inserted in the center  comes out clean. Transfer to wire racks and allow to cool.

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Meen Mutta Thoran

Meen Mutta Thoran

Today's recipe is fish roe and coconut stir fry. I am quiet sure there are lots of people in Kerala who love this fish delicacy .Roe is the egg mass of the fish . This is an exotic fish recipe and back home meen mutta/roe is usually marinated and fried in coconut oil or made like stir fry with coconut. My mom also makes it like omelet by cutting off the thin membrane and scooping out the egg mass. You can use roe from fish like pom fret,king fish or sardine.

Ingredients

Fish Roe - 3/4-1 cup

Onion- 1 medium

Shallots thinly sliced- 1/2 cup

Ginger - 1 inch thick

Curry leaves- a few springs

Green chilly-2

Dry red chilly- 2

Turmeric powder- 1/3 tsp

Cumin powder- 1/3 tsp

Chilly powder- 1/2 tsp

Pepper powder- 1/2 tsp

Coconut grated- 1/2 cup

Mustard seeds- 1/2 tsp

Salt to taste

Coconut oil- 2 tbs

Heat coconut oil in a pan and add mustard seeds. When they splutter add curry leaves,dry red chillies and finely chopped ginger and saute for a minute. Next add onions,shallots and green chilly and saute till golden brown. Add turmeric, salt and washed and cleaned fish roe/meen mutta and mix well. Cover and cook for a minute. Add chilly powder, pepper powder and cumin powder and continue to saute for another two minutes.Finally add grated coconut and fry for another one minute. Serve with rice.

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Hope you will all enjoy!

Paneer Tikka Masala

Paneer Tikka Masala

Paneer tikka masala is a popular restaurant dish with grilled paneer simmered in a rich tomato gravy.It is a vegetarian version of chicken tikka masala and is easy to put together. It is a perfect accompaniment with rotis and naan.

Recipe adapted from Sanjeev Kapoor

Ingredients
To marinate

Paneer - 400 grams
Red bell pepper- 1
Green Bell pepper 1

Ginger garlic paste- 1 tsp
Turmeric powder- 1/3 tsp
Kashmiri Chilly powder- 1/2 tsp
Garam masala- 1/2 tsp
Cumin powder- a pinch
Oil - one tsp

Yogurt- 1/2 cup (hung curd)

For the gravy
Onion - 2 medium
Tomatoes- 3 medium
Ginger garlic paste-1 tsp
Turmeric powder- 1/3
Chilly powder- 3/4 tsp
Coriander powder- 1 tsp
Garam masala- 1 tsp
Cumin powder- 1/2 tsp
Kasoori methi- a pinch
Bay leaf- 2
Cinnamon stick- 1
Cloves-2
Cardamon 2
Sugar- 1 tsp
Cream- 1/2 cup

Cut paneer,bell pepper into one inch cubes. Marinate with the rest of the ingredients listed under marinade and keep aside for half an hour. Grill it on a grill pan and set aside. ( Check how to make Paneer Tikka)
Heat oil in a pan and add bay leaves,clove, cinnamon and cardamon and saute for a minute.
Add onions and saute till golden brown. Add ginger garlic paste and saute for another minute.  Finally the tomatoes and salt and cook till tomatoes and soft.
Switch off the flame and allow this mixture to cool. Put into food processor and make a fine puree of this. Pour it back the pan and simmer till oil separates.
Add turmeric powder,chilly powder,coriander powder,garam masala and cumin powder.Adjust consistency by adding half cup of water and bring to a boil.
Gently stir in the grilled paneer and bell peppers and the kasoori methi powder. Cover and cook for about two to three minutes. Finally add sugar and cream and simmer for one more minute. Serve with chapathi or naan.

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Avocado Mango Salsa

Avocado Mango Salsa

Refreshing mango and avocado salsa with a little it of tangy from lemon and heat of chillies. You can serve this fruity salsa as an appetizer with chips or as part of the main meal. Serve over some baked fish or meat to make a colorful and filling meal.

Ingredients
Mangoes cubes- 1 large
Avocado cubed-2 medium
Plum tomato diced- 1/2
Onion- 1/2 finely chopped
Green chilly chopped/Jalapeno- 2
Pepper- a pinch
Lemon- 2 tsp juice
Finely chopped cilantro- 1 tsp
salt to taste

In a bowl add all the above ingredients,toss and mix and let it marinate in the refrigerator 30 minutes before serving. Serve with chips or with sea food,meat or tacos.

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Dilkhush- Baking partners challenge#8(Tangzhong Method)

Dilkhush- Baking partners challenge#8(Tangzhong Method)

Baking partners challenge#8 is learning a new method of bread making. I always wished to learn bread baking at home and I thoroughly enjoyed this months challenge. There were two method of bread making, for this months challenge-one is Asian method Tangzhong and other is Scandinavian method of Scald flour. I tried the Asian Tangzhong method which was relatively easy to put together. More important reason was that I wished to learn the technique of making dilkush or tengai bun which is very soft bread with sweet coconut filling. This was the most popular sweet snack available at a local bakery back home in India and my favorite as a child. I have earlier posted a different version of  dilpasand recipe with pastry dough.It is a quicker version.This post brought back some nostalgic childhood memories. Thanks Swathi for suggesting this recipe

White bread/ Dilkhush with Tangzhong method (Adapted from Christine's Recipes)
Ingredients
For the tangzhong
Bread flour- 1/3 cup( 50 grams)
Water- 1 cup (250 ml)
Formula 1 part of flour with five parts of water at 65 c/150F

To make bread
Bread flour- 2 1/2 cup (350 grams)
Caster sugar- 3 tbs+ 2 tsp
Salt- 1 tsp
Egg- 1 large
Milk powder-1 tbs+ 1tsp
Milk- 1/2 cup(125 ml)
Tangzhong- 120 gm 1/2 of the mixture
Instant Yeast- 2 tsp
Butter- 3 tbs ( room temperature)


For the filling
Grated coconut or shredded coconut-1 cup
Crushed cashew nut- 3 tbs
Candied fruit ( glazed cherries)- 1/3 cup
Sugar- 3-4 tbs
Raisins- a few
Cardamon powder- 1/2tsp

 

Method of making tangzhong

Mix flour and water and make it lump free in a medium sauce pan. Cook in low medium flame,whisking continuously till the mixture thickens.Once you notice lines appear in the mixture for every stir it is done.Transfer into a clean bowl and cover with a cling wrap ( make sure the cling sticks on top) to prevent it from drying and bring it to room temperature.You will be using only half of this mixture. The rest can be stored in fridge for over a week.

Method of making bread
Combine the dry ingredients,flour salt,sugar and yeast in a bowl.
Mix all the wet ingredients,milk,egg and tangzhong.

Make a well in the center of the dry ingredients,pour in the wet mixture and knead the dough. Bring it together into a ball. It will be sticky at first. Spread butter on top and knead till the dough is smooth,but not sticky and elastic.To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”/ window pan test, it’s done.

Place the ball of dough in a greased bowl and cover with cling wrap.Allow it to poof and rise to its double size.This will take about an hour.

Transfer into a floured surface, deflate and divide the dough into four equal parts. 

Flour the surface a bit and using a rolling pin flatten it into circles 9 inch round and half inch thick and place into a round cake tin ( I used a pie dish).

Mix all the ingredients listed under filling and evenly spread on top.

Now using the second half of the dough flatten into circle and place over the filling and seal the edges.

Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.

Brush whisked egg on surface. Bake in a per-heated 180C (350F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

 

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Hope you will all enjoy!

Mutton Rogan Josh

Mutton Rogan Josh

Mutton Rogan Josh is a dish that I always wished to try, at least the restaurant version. The traditional Kashmiri rogan josh is a very unique and different preparation,the most remarkable is the rich red color for the gravy, which is attained by adding a natural coloring agent called Ratan jog. This dish is so popular  in Northern India and is said to have been influenced by the Mugalai and Persian Cuisine.

I searched around a more traditional recipe and it was all confusing. Some are against adding onions and yogurt . Here I tried a more restaurant version with gravy (traditional version is a semi dry curry) and loved the blend of flavors. It is a spicy braised lamb/mutton dish with exotic spices and a rich smooth gravy. It goes well with basmathi rice or roti.

Recipe source: Sanjeev Kapoor Kazhana.

Ingredients

Mutton/Lamb- 1 kg
Onions thinly sliced- 4 medium
Mustard oil- 3tsp
Cinnamon- 2 stick
Fennel seeds- 1/3 tsp
Cloves- 5-6
Black cardomon-2
Green cardamon-4
Bay leaves-2
Asafoetida- 1/3 tsp
Ginger garlic paste- 2 tbs
Kashmiri chilli powder- 2 tsp
(according to your spice tolerance)
Fennel powder- 11/2 tsp
Ginger powder- 1tsp
Garam masala- 1/3 tsp
Cumin powder- 1/2 tsp
Saffron- a pinch
Yogurt 1/2 cup

Heat mustard oil in a pan. Add whole cinnamon,black cardamon,green cardamon,black cardamon,clove,fennel seeds,bay leaf and gently roast in low flame. Add asafoetida and immediately the sliced onion and fry till golden brown.
Next add ginger garlic paste and saute till raw flavor disappears. Add chilly powder and stir in low flame. Add the meat,increase the heat and braise the meat till it slightly gets brown in the outside  .This will take around three minutes.. Add yogurt and continue to stir till all the yogurt gets coated over the meat and you see oil separating.Add salt and 1 cup of water and cover and cook for about twenty minutes till the meat is almost done.
Add fennel powder,garam masala,saffron dissolved in warm water or milk, and ginger powder. Simmer and allow the gravy to thicken. At this point you can strain the gravy to get the smooth silky restaurant style. (I took off the mutton pieces and blended in a mixture,returned to the pot with the mutton and then simmered. I think straining would have given better results). Serve with roti or rice.

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Achinga Payar Kaya Mezhukkupuratti/ Raw plantain and Yard bean Stir-fry

Achinga Payar Kaya Mezhukkupuratti

Achinga payar or yard beans and raw plantain  is a favorite combo in our house. Some time I make it as thoran or this simple spicy stir fry. Tender yard beans can be broken with your hands. If they are not just peel off the shell and take the tiny beans inside. Serve as a side dish for rice.

Ingredients

Achinga payar- cut into  one inch piece- a small bunch

( 2-3 cups)

Raw plantain- 1 medium (1 inch long thin pieces)

Shallots- 8-10

Dry red chilly-3 

Turmeric- 1/4 tsp

Garlic- 2 cloves

Curry leaves- a few

Coconut oil- 1 tbs
Mustard seeds- 1/2 tsp

salt to taste

Cook achinga payar/yard beans and plantain along with turmeric powder, salt and a few drops of coconut oil.Add about 3/4 cup of water and cook till the vegetables are soft.

Using a stone pounder or a kitchen chopper crush garlic,shallots,curry leaves and dry red chilly into a course mixture and keep aside.
Heat coconut oil in a pan and add mustard seeds. When it splutters add the crushed shallot mixture and saute till it turns golden brown. Add in the cooked vegetables and stir fry in medium high heat for two minutes.  Serve as a side dish for rice.

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Chocolate Mocha Cake

Chocolate Mocha Cake

 Mocha cake as the name suggests is a dense moist coffee flavored chocolate cake. I adore coffee flavor and the combined flavor will not disappoint you. The frosting is butter cream flavored with cocoa and coffee.This is a delicious cake. I made it a one layer cake,but you can make into a two layer cake as well. Try this,you will surely love it.

Recipe adapted from Ellie Krieger,original recipe here 

Ingredients
Cake flour- 1 1/2 cup
Cocoa- 1/2 cup
Sugar- 3/4 cup
Egg-2
Butter- 4 tsp
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Espresso coffee powder-2 tbs
Vanilla essence-  1 1/2 tsp
Low fat yogurt- 1 cup

Frosting
Powdered Sugar-  2 1/2 cup
Melted chocolate- 2 ounce
espresso coffee- 2 tbs
Butter-1/2 cup
Vanilla essence- 1 tsp

Preheat oven to 350 degree F and grease and prepare cake tin.
Mix espresso in 5 Tbs of  hot water and keep aside. Melt butter and allow to slightly cool.
Whisk together, flour, cocoa,baking soda, salt and baking powder and keep aside
Beat egg and sugar till the egg become double in volume. Mix in butter, low fat yogurt,3 tbs of espresso diluted and vanilla essence. Mix together and fold in the dry ingredients using gentle strokes with a spatula. Pour into greased baking pan and bake for 20 - 25 minutes or till the tooth pick stuck to the center comes out clean. Remove from the pan and allow to cool for 10 minutes. Run knife around the edges and invert cake to a cooling rack. Allow to cool down completely before frosting.

To make the frosting, beat butter for a few minutes with a mixer on medium speed. Add 1/2 of the powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Add the next half and again gently mix.Increase mixer speed to medium and add vanilla extract, espresso and melted chocolate. Beat for 3 minutes.  If your frosting needs to be thinned out, add 1 tsp of milk. Spread evenly on the cake. Refrigerate the cake for about an hour before serving.

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Fried Cookies with Ginger Pineapple Glaze

Fried Cookies with Ginger Pineapple Glaze

Today's recipe is deep fried cookies. There are different types of deep fried cookies, pastry doughs and sandwich cookies.The inspiration for this one is Fried Chinese ginger cookies.I love them because they have a sweet crispy outside and you can try different flavors.This cookie has the enticing ginger and pineapple flavor. The cookie dough is fried and then glazed with a ginger- pineapple sugar syrup. You can also use honey instead of sugar for the syrup.Fry and served warm with the glaze and it is a delicious treat.

Ingredients

All purpose flour- 2 cup
Egg-2
Baking powder- 1/2 tsp
Ginger powder- 1/2 tsp
Fresh ginger juice- 1 tsp
cinnamon powder- a pinch
Salt- a pinch
Sugar- 2 tbs

For the glaze
Sugar- 1 cup
water- 1/2 cup
Ginger juice- 1tsp
Pineapple chopped or crushed- 1/2 cup
Cinnamon powder- 1/3 tsp

Oil for frying

 Mix flour, ginger powder, cinnamon powder salt, sugar and baking powder. Make a well in the center. Add beaten egg and ginger juice and mix.Sprinkle little by little of water and knead into a dough. Do not over knead,but it should be a smooth dough that can be easily rolled. Allow this to rest for about half an hour.

Lightly flour your working board and take small balls of the dough. Using a rolling pin flatten it and cut into desired shapes using a cookie cutter. Heat oil in a pan in medium flame. Gently slide the shaped dough into the oil. It will slowly rise to the surface of the oil and will puff up. Fry on both sides till it becomes golden brown and drain into paper towel. Continue to fry in batches.
To make the syrup mix in pineapple,sugar, ginger juice,cinnamon and water. Mix and allow the sugar to dissolve. Reduce the flame to medium and allow the sugar syrup to thicken and reach one thread consistency. Switch off the flame and when it cools down a bit drizzle it over the fried cookies. Enjoy!

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Madhura Pachadi/Mixed Fruit Pachadi

Mixed Fruit Pachadi

Madhura pachadi or sweet pachadi is a traditional Sadhya dish very pleasing to the palate with its perfect balance of sweetness, sourness and spiciness. It is a unique dish and the fruity flavors of pineapple,ripe mango and ripe plantain along with ground coconut paste blend so well and is enticing.Try this,you will surely love it.

Ingredients
Pineapple - 1 cup
Ripe sweet mango- 1 medium
Sweet plantain/Ethapazham- 1 medium
Grapes- a hand full
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
Green chilies-1
Sugar or jaggery- 1 tsp
Salt to taste
Yogurt-1/2 cup
Grated Coconut- 1/2 cup
Ginger- a  slice
Cumin seeds- 1/3 tsp
Mustard- 1/2+ 1/3
Dry red chilly- 2
Curry leaves- 2  springs
Coconut oil- 2 tbs

Chop the fruits into cubes. Mix turmeric, chopped green chilly,turmeric powder, chilly powder and salt. Add 1/3 cup of water and cook till the fruits is soft and cooked. Add sugar or jaggery.
Make a fine paste of coconut, ginger,cumin and 1/3 tsp of mustard seeds. Add this too  the cooked fruits along with yogurt and mix well. Simmer in low for about a minute and add grapes. Continue to simmer till the grapes becomes soft. Switch off the flame.
In a pan heat coconut oil and add mustard seeds, when it splutter add dry red chilly and curry leaves. Fry for a minute and pour over the curry and mix.Enjoy!

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Hope you will all enjoy.