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Showing posts from August, 2013

Erachi Puttu

Erachi Puttu
Puttu is Kerala's time-honored breakfast and is a comfort food for every Malayali.This humble steamed breakfast is now becoming a gourmet dish and puttu festivals are very popular in Kerala.There is a whole range of puttu with different flavors to try.This one is a spicy version with a delicious chicken masala filling.You can try different fillings like prawns masala, fish masala,or vegetable masala or sweet fillings like chakka/jack fruit  or caramelized plantains/ ethapazham. A special thanks to my friend Swathi for sending me Puttu podi :)

Puttu Podi/ Rice flour- 1 1/2 cup
Grated coconut- 3/4 cup
salt- 1/3 tsp
Sugar- 3/4 tsp
Water - 1/3- 1/2 cup

For the chicken Masala
Chicken(  minced or finely chopped) 250 grams
Onion- 1 medium
Chopped cashew nuts- 2 tbs (optional)
Finely chopped tomato- 1
Chopped ginger and garlic- 3 tbs
Turmeric powder- 1/3 tsp
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp
Pepper powder-a pinch
(or according to your taste)
Garam m…

Strawberry Ice Cream

Strawberry Ice Cream
If you love strawberries in desserts here is the perfect way to enjoy it- delicious home made ice cream.This frozen dessert is refreshing and is the best summer treat ever. Earlier I posted a recipe for home made mango ice cream which was the European way of making with a egg custard base. This recipe is an easy with a simple blend of strawberry puree and cream. It has a creamy,smooth texture. Try this,you will surely love it.
Whole milk- 1  cup
Heavy Cream-3 cup ( 1 1/2 pints)
Strawberry Puree- 1 1/3 cup
Chopped strawberry- 1/3 cup
Sugar- 1 cup
Vanilla essence- 1 tsp

Process strawberries along with 1/2 cup of sugar in a food processor or blender until it is very smooth. Strain the puree into a bowl, pressing on pulp in strainer and allow to chill in refrigerator.
Bring milk and cream to a slight boil or till you see bubbles around the pan,switch off and vanilla essence and let it cool for half an hour or room temperature.
Mix in the rest of the cream…

Speculoos Cookie Sandwiches~ Baking Partners

Speculoos Cookie Sandwiches

Baking partners challenge for this month is cookies.  Swathi suggested that members attempt famous cookies from around the world and four cookies were selected.Dutch Speculoos cookies, Kourabeithes from Greece, Biscotti from Italy and Chinese almond cookies.
It was definitely a hard choice to decide which cookie to bake. But  Speculoos Sandwich cookie looked irresistible. What I found interesting is its spice mix of cinnamon,pepper,ginger,clove and nutmeg and the chocolate cinnamon filling. Speculoos cookie is also known as Belgian Spice Cookies or Dutch Windmill cookies and in countries outside Europe they are sold as  Biscoff cookies. It is a special occasion cookie  traditionally made to celebrate St Nicholas Feast (Dec 5-6) in countries like Netherland,Belgium and Northern France.It is a spiced thin biscuit with an image or story stamped on it. ( they use a wooden stamp or a rolling pin to imprint images on the biscuits. To read more check here). Thi…

Oreo Cookie Cake

Oreo Cookie Cake
My kid is an Oreo cookie fan, so made this cake as a treat for a special occasion. It is chocolaty goodness and  real quick treat if you are in no mood for elaborate cake frosting and decorating. Powder some cookies and sprinkle on top, decorate with a few extra pieces of cookies and you are good to go.The cake is basic chocolate cake and the filling and frosting is creamy soft with the crunch of the chocolaty Oreo cookies.
Cake flour- 2 1/2 cup
Cocoa-1/2 cup
Sugar- 3/4 cup
Butter- 5 tsp
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp

Vanilla essence-  1 1/2 tsp
Buttermilk- 3/4 cup

For the frosting
Cream cheese- 8 oz
Powdered sugar- 1 cup
Salt- a pinch
Vanilla extract- 1 tsp
Heavy whipping cream 1 1/2 cup
Oreo Cookies- 25

Pre heat oven to 350 degree F and grease and prepare cake tin.
Mix cake flour,baking powder,baking soda and cocoa powder. In a large mixing bowl  beat sugar and butter for three minutes till the butter is light and cre…

Spinach Onion Pakoras

Spinach Onion Pakoras
Onion Fitters or pakoda/pakori can be served as an appetizer or perfect snack with a hot cup of tea.  Hear I used a handful of baby spinach to make this crispy and spicy snack. Spinach adds color and more flavor to the pakodas.The flavor of onion pakodas are irresistible and this fitters and a family favorite.

Gram Flour/Beasan- 1 cup
Rice flour- 3 tbs
Baking soda- a pinch
Thinly sliced onions- 2 medium
Spinach chopped- 1 cup
Crushed ginger- 1 small peice
Garlic crushed- 3-4 pods
Green chilly- finely chopped- 1
Turmeric powder-1/3 tsp
Chilly powder- 1/2 tsp
Roasted whole coriander seeds- 1/2 tsp (optional)
( or you can used chopped coriander leaves)
Cashew nuts- a few
Asafotida/hing- a pinch
Oil for frying and salt to taste

 Wash and chop spinach and slice onions as thinly as possible.
Add crushed ginger and garlic to the onions and gently squeeze  the onion and add spinach.
In a bowl mix besan/gram flour, rice flour,baking soda, turmeric, coriander s…

Ethapazham Halwa/Banana Halwa

Ethapazham Halwa
Ethapazham/ Nenthra Pazham/banana halwa  is best when made with nice ripe plantains. It takes a little time to make this halwa,but it is worth the effort. Plantain halwa is very popular in Kerala and you get the best banana halwa is Kozhikode, a city in North Kerala. The Kozhikodan black halwa is most popular along with this banana halwa. It takes a lot of practice and effort to make the most authentic version. The secret behind a perfect halwa is uniform high heat and constant stirring. Traditionally this is made in urali heavy bottom wide vessel  made of thick bell metal. Here I used a cast iron skillet to make halwa.This is a simplified home made version.

Ripe plantains/Nendra pazham- 5 small sized
Sugar- 1 cup
Powdered Jaggery- 1 cup
( or you can use two cups of sugar)
Ghee- 1/3- 1/2 cup
Cardamon powder- 1 tsp
Chopped cashew nuts- 3 tbs

Bring one cup of water to a boil. Add powdered jaggery and allow it to dissolve. Strain the impurities and set aside…

Persian Saffron Rice

Persian Saffron Rice
Today's post is a special rice dish- Persian crispy crusted rice dish infused with saffron. Butter and saffron adds richness to the rice. Saffron's unique delicate flavor and golden yellow color makes it dish even more inviting.The rice for this dish is only partially cooked just like in biryani and then it is steamed until it is cooked through. The rice develops a light crispy bottom crust (tahdeeg/ Tah dig) along with the potatoes.Decorate the rice with toasted pine nuts or pistachios or fried onions and serve this with any spicy side dish.
Rice-1 1/2 cup
saffron -  1/2 tsp
(I used 0.26 gram sachet)
Butter or ghee- 2tbs
( I used Ghee)
Cloves-3, Cardamon- 1
Potato- 1 (cut into slices)
Toasted pine nut- 2 tbs
(use any nut you like)

Slice onions and fry till crispy and golden brown. Toast pine nuts in low flame for about two minutes and keep aside.
Gently pound the saffron and soak in 3-4 tbs of warm water. Keep it aside till you get t…

Chicken Ghee Roast

Chicken Ghee Roast
Chicken ghee roast is inspired by the Mangolarian chicken roast made with clarified butter/ghee. It sounds an exotic chicken dish and definitely tastes delicious with aromatic spices roasted in ghee. The recipe source is Sailus kitchen. Serve this with mildly flavored rice, neer dosa or appam.
To marinate
Chicken- 3/4 kg
Yogurt- 1/2 cup
Turmeric powder- 1/2 tsp
Pepper powder- 1/2 tsp

To roast and make a paste
Kashmiri chilly-15
(or according to your spice preference)
Coriander seeds- 2 tbs
Cumin seeds- 1/3 tsp
Fenugreek seeds- 1/3 tsp
Black peppercorns-a few

To saute
Shallots- 4-5 (optional)
Ginger garlic paste- 3 tbs
Ghee- 3 tbs
Tamarind pulp- a small ball
Sugar- 1 tbs
salt to taste
Curry leaves- a few

Cut chicken into small pieces. I used boneless chicken. Marinate with yogurt,turmeric powder,salt and pepper powder and keep aside for an hour or overnight in the refrigerator.
Dry roast the ingredients listed under to roast and grind and make it i…
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