Friday, April 26, 2013

Butterscotch Coconut Scones



Butterscotch Coconut Scones

Scones are perfect snack with a cup of coffee.I have already posted a citrus flavored scones. This here is sweet and flavorful with coconut and butterscotch chips.Baking scones is easy to make,there is not much kneading needed . It is buttery and tender in the inside and crispy in the outside. They are best eaten warm on the day it is made. 

Ingredients

All purpose flour- 2 1/2 cups
Sugar- 1/3 cup
salt- a pinch
Baking powder- 2 tsp
Butter- 1/2 stick
Milk- 1/4  cup
Heavy cream - 1/3 cup
Egg -1
Butter scotch chips- 1/2 cup
Vanilla essence- 1/2 tsp
Shredded coconut- 1/3 cup
Nutmeg- a pinch


 Grease baking sheet and set aside. Pre heat oven to 350 degree F.
In a mixing bowl mix flour,baking powder, sugar,  nutmeg.With a pasty blender cut in the chilled butter and mix until the mixture resembles course crumble. Stir in coconut and butter scotch chips.
In a bowl beat eggs till it is light and  fluffy. Mix in milk,cream and vanilla essence. Make a well in the center of the flour butter mixture and add the wet ingredients. Mix until all is combined, knead gently until it comes together as a ball. Pat into a floured board into a 9 inch circle and cut into 8 wedges. Brush the top with milk and sprinkle a pinch of sugar on each wedge. Layer on baking sheet and bake for 12- 15 minutes till it is slightly golden brown. Serve warm with a cup of tea.


Try this
Hope you will all enjoy!

Meen Mutta Varuthathu/Fish Roe Fry



Meen Mutta Varuthathu/Fish Roe Fry

Today's post is another fish roe recipe. I have already posted a recipe of meen mutta thoran or fish raw sauteed with shredded coconut. This one is a fried version and is best with sardine fish roe as you can make small bite sized fitters.  But you can use any type of fish roe. For this fry the fish roe is marinated in a spicy batter and then shallow fried.This can be served as a appetizer or as a side dish with rice.

Ingredients
Any fish roe- 1 cup
Ginger garlic paste- 1 1/2 tsp
Chilly powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Pepper powder- 1/3 tsp
Curry leaves- 1 spring
Egg- 1
Corn starch- 1 tbs



Mix turmeric powder,salt and pepper powder with the fish roe and marinate for five minutes. Mix all the other ingredients,except curry leaves and make a thick smooth batter. Carefully and gently dip the fish roe and coat with this batter. Heat oil in a pan and add curry leaves and the fish roe dipped in the batter. Use a  splatter guard or cover and fry (because it has a tendency to splatter) till both sides become golden brown.
Drain into paper towels and serve warm.

Try this
Hope you will all enjoy!


Thursday, April 18, 2013

Beetroot Boli



Beetroot Boli

This is my second attempt on the traditional south Indian sweet Boli which is served as an accompaniment for payasam in south Kerala Sadhya, especially wedding feast. I already have the recipe for sweet boli, but this Vishu, I attempted a colorful twist to the regular boli. I made this beetroot boli and served along with payasam.

Ingredients
Bengal gram- 1 1/2 cups
Sugar -1 1/2 cups
Grated beetroot- 2 medium
All purpose flour - 1 1/2 cups
Pinch of salt+ 1 tsp sugar
Gingerly oil 1/3 cup
Nutmeg powder 1/3 tsp
Cardamon powder - a pinch
Rice flour- 3 tsp
Ghee- 2 tbs
 



Cook Bengal gram ( kadala parippu) till it is soft and drain off the excess water.
Grate beetroot and keep aside. In a heavy bottom pan heat ghee and add the grated beetroot and fry till the raw flavor disappears and the beetroot is cooked. Add the cooked kadala parippu and sugar. When the sugar melt and is completely absorbed into the gram add in nutmeg and cardamon powder and stir in continuously till the mixture leaves the edges of the pan. Allow it to cool and grind it finely without lumps using a mixer.

Mix all purpose flour, a pinch of salt and one tsp of sugar and knead it into a dough, just like for chapathi. Flatten it in the bottom of the bowl and pour in 1/3 cup of gingerly oil on top ( like soaking it) and allow it to remain so for thirty minutes.
Roll the gram and sugar mixture into small balls. Now take small balls of flour in your hand and press it with your hand itself to make small puris. It will stretch very easily and place the gram ball it the center and seal the edges. Take rice flour for spreading on the board. Roll  into round using a rolling pin. Grill it in hot tava. Turn it from one side to the other very quickly and if you like you may add a bit of ghee on the top. Serve it with pal payasam or semiya payasam. 

Try this
Hope you will all enjoy!

Monday, April 15, 2013

Cotton Soft Japanese Cheesecake~Baking Partners Challenge#9




 Baking Partners ninth challenge post-Cheesecake. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month.
Cheesecake is something I have never tried baking at home and this month the group was given four recipes. I loved the recipe suggested by Reeni of Cinnamon and spice and everything nice. It was a bit different from the regular cheese cake. I have seen this before and always wondered at the light texture of this cake. You do not bite into creamy cheese cake but a light, soft airy cake of wonderful texture. At first I doubted whether it will have an overpowering egg flavor as this recipe uses six eggs,but there was no such problem. The cake I made developed two small cracks and I feared it will be deep. But once the cake cooled down it shrinked a bit and there was no signs of the cracks.This cake will rise a bit during baking and then shrink a little while cooling. This cheese cake is also baked liked the regular cheesecake in water bath. This is to retain the moisture content of the cake and prevent it from drying. The recipe suggested an 8 inch pan but I used a larger 9.5 inch cake tin. This cake is wonderful and really worth a try. Thanks Swathi and Reeni for this wonderful challenge.



Recipe Source from Diana's Desserts
Ingredients 
Fine granulated sugar- 140g/5 oz.
Egg whites- 6
Egg yolks-6
Cream of tartar- 1/4 tsp
Cream cheese- 9 oz./ 250 grams
Butter- 50 grams/2 oz.
Milk 100 ml/3 fluid oz.
lemon juice- 1 tbs
Cake flour /superfine flour-60g/2 oz.
20g/1 oz. cornflour (cornstarch)-20g/1 oz.
1/4 tsp. salt



Warm milk and add in cream cheese,and butter.Melt this using a double boiler till all the cream cheese melts. Strain this using a cheese cloth. Cool the mixture completely.
Beat egg yolk with a fork till it is light and mix with the milk and cream cheese. Fold in the flour, the cornflour,  lemon juice and mix well. Set this mixture aside.
Whisk egg whites till it is frothy in a low speed. Increase speed and add cream of tartar and continue to beat for another two minutes. Add in the sugar little by little and whisk until soft peaks.
Add the cheese mixture to the egg white mixture and fold in gently.
Pour into prepared  8-inch round spring-form pan.Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Take aluminum foil and line the outside of the pan This will keep it secure in waterbath. Tap the pan gently so that the air bubbles escapes.Place this on a roast pan and fill 1/2 of the roast pan with boiling water.
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Let it set and cool down in the oven. Keep the oven door ajar for about 20 minutes and then slowly take it out and rest for another ten minutes before removing from the pan.


Try this,
Hope you will all enjoy!


Thursday, April 11, 2013

Vella Naranga Curry/Achar



Vella Naranga Curry/Achar

Vella Naranga Achar/lemon curry/pickle is a quick side dish  served during Sadhya. The  spiciness of this white lemon curry is from green chilly.The best chilly to use is kandari mulaku/bird eye chilly. They are small but quite spicy and imparts good flavor to this lemon pickle. These type of sadhya pickle and condiments are meant to instant recipes and that is served on the same day. So they do not have much shelf life. The lemon is first steamed or boiled to make the skin soft and bring out the lemon flavor and can be served immediately with rice.

Ingredients


Lemon- 6- 8 medium sized
Kandari muluku- 12
(or green chilly- 5 chopped)
Fenugreek powder- 1/2 tsp
Hing powder- 1/2 tsp
Ginger thinly sliced- 2 tbs
Garlic sliced- 2 tbs
Curry leaves- a few
Gingerly oil- 2 tbs
mustard seeds- 1/2 tsp
Sugar- 1/2 tsp
salt to taste


Steam or boil the lemon till the skin is soft. If boiling take it before the skin cracks open. Allow it to cool, wipe dry and cut into pieces. Boil one cup of water and allow to cool a bit.
Heat oil in a pan and add mustard seeds. When it splutters add chopped ginger,curry leaves,garlic and green chilly (make small slits on each) and saute till there is a nice aroma.
Add hing powder followed by sliced lemon. Add one cup of boiled water and salt. Reduce the flame and allow to simmer and thicken.Finally add sugar and fenugreek powder and mix. Allow this to cool down and transfer to air tight jar. You can store and refrigerate for about a week.

Try this
Hope you will all enjoy!

Monday, April 8, 2013

Kakka Erachi Ularthiyathu/Stir-fry




Kakka Erachi Ularthiyathu/ Stir-fry

Kakka Erachi or Clam meat is another popular delicacy in Kerala.Mussels,crabs and clam/kakka erachi is widely used in the coastal regions of Kerala. Cleaning is tedious. Just like mussels the shells should be undamaged and tightly shut or else should be discarded. This is a spicy and tasty stir fry with the flavor of pepper  and toasted coconut. Kakka erachi can also be made as a thoran/stir fry with grated coconut.Try this recipe,you will surely love it.

Ingredients
Kakka Erachi/ Clam meat- 1 lb
Sliced coconut- 1/3 cup
Sliced shallots- 3/4 cup
Minced ginger and garlic- 1 tbs
Ginger garlic paste- 1 1/2 tsp
Green chilly-1
Curry leaves- a few
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Coriander powder- 1 1/2 tsp
Pepper powder- 1/2 - 1 tsp
Garam masala-1/3 tsp
Meat masala- 1 1/3 tsp
lemon juice- 1 tsp
Coconut oil
Salt to taste


Clean kakka erachi/clam meat. Squeeze each of the black sack that you see on the top portion and discard it. Wash and rinse thoroughly three to four time so that there will not be traces of dirt and sand.You can also rinse using a little lemon juice.
Mix salt, pepper powder and turmeric powder,minced ginger and garlic and sprinkle a little water and cook. Cover and cook in medium flame for about 8-10 minutes or till all the water is absorbed.
Heat coconut oil in a pan and add coconut slices and roast till golden brown. Add shallots and continue sauteing till golden brown. Add ginger garlic paste, curry leaves and green chilly and saute for another two minutes. Add all the spice powders,fresh curry leaves and a few drops of coconut oil and the cooked clam meat and continue stir fry for another 3 -4 minutes, till it gets slightly roasted. Squeeze a little lemon juice on top.Serve as side dish with rice.


Try this
Hope you will all enjoy!

Thursday, April 4, 2013

Orange Raisin Scones



Orange Raisin Scones

Scones are perfect tea time snack or just with a cup of coffee for  brunch.I made these scones with citrus flavored and raisins. It is only recently that I started baking scones and never knew it was so easy to make,there is not much kneading needed and can be made in a jiffy. It is buttery and tender in the inside and crispy in the outside.You can add cranberries or chocolate chips instead of raisins.

Ingredients

All purpose flour- 2 cups
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Sugar- 1/2 cup
Butter- 5 tbs
Egg-1
Orange juice- 1 orange
Orange Zest-1 tsp
Vanilla essence- 1 tsp
Heavy cream- 1/2 cup
Raisins- 1/3 cup


Pre heat oven to 350 degree F and line baking sheet with parchment paper.
In a large bowl mix flour,baking powder,soda,salt and sugar.
Take butter that is  cold and chilled (not room temperature) and cut into small cubes. Add this to the flour and mix using a pastry blender( or with hand or a food processor). Cut in and rub the flour with butter making it into a crumbly mixture.
Beat egg using a whisk or a fork and add in vanilla essence,orange juice and zest. Pour this mixture over the flour and mix in. Now add cream little by little and mix till it all comes together. Lightly flour the work surface and put the dough on top. Knead a bit, do not over work with the dough, it just needs to come together into a ball.. Flatten into a thick circle with your hands or using a rolling pin. Cut the circle right through the center and then across. Now you have four pieces. Cut each piece into two that resembles a triangle ( 8 pieces in total). Place in baking sheet and gently brush the top with milk.
Bake for 15-18 minutes till the top and bottom turn s golden and crispy and the tooth pick inserted in the center comes out clean. Allow to cool and serve with butter or jam.

Try this
Hope you will all enjoy!

Pineapple Raita



Pineapple Raita

Pineapple raita is a refreshing,sweet and full of flavor. It has a cooling effect and can be paired with any spicy or heavy meal,like flavored rice or parathas.

Ingredients
Chopped pineapple-1 cup
Thick yogurt- 1 1/2 cup
Sugar- 1 tsp
Green chilly-2
Roasted cumin powder- 1/3 tsp
Chopped coriander leaves- 1 tsp
Pinch of chilly powder
Pomegranate seeds- 1 tbs (optional)
Salt to taste

Whisk into yogurt sugar, salt and cumin powder. Add the rest of the ingredients and allow to rest for some time,serve chilled.


Try this
Hope you will all enjoy!

Monday, April 1, 2013

Minced Prawns Patties/ Pakoras



Prawns pakora can be served as a quick appetizer or as a spicy side dish with rice. If you are a prawns lover you should  give this recipe a try. It is made with minced prawns and spices and deep fried. This brings out more flavor of prawns and spices and is a mouthwatering appetizer.You can make another version of prawns pakoras by dipping in batter and deep frying it.


Ingredients
Prawns- 1 lb
Shallots- 3-4
Ginger- garlic paste-1 1/2 tsp
Green chilly-2
Curry leaves- a few
Chilly powder- 1/3 tsp
Coriander powder- 1/3 tsp
Turmeric powder- 1/3 tsp
Cumin powder-a small pinch
Pepper powder-a dash
Amchur powder- 1 pinch
Chick pea flour/besan powder- 1 tbs
Rice flour- 1 tsp
Salt to taste
Oil for frying


Clean and wash prawns well. Pat dry and mince using a food processor. Finely chop onions,green chilly and curry leaves and add to the minced prawns. Mix ginger garlic powder and all the rest of the ingredients except oil and mix well. Heat oil in a pan, drop spoon full of the prawns pakora mix and fry till both sides are crispy. Drain in paper towels and serve warm with chutney or ketchup or as a side dish with rice.

Try this
Hope you will all enjoy!

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