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Showing posts from February, 2015

Empanada Gallega / Galician Empanada

Baking Partners challenge for February was suggested by Marisa of Thermofan. This month challenge recipe is empanadas.The Galician empanada is a variety of popular stuffed bread in Galician cuisine. It is a delicious recipe from Spain. Galicia is an autonomous community located in the north west of spain, most popular for its sea food delicacy. These empanadas are popular stuffed bread with fish or vegetarian filling. Marisa shared a recipe with sardine fish filling. Since I could not find sardine, I used Salmon fish for my filling. Empanadas can be served as an appetizer or snack.Thanks Marisa and Swathi for this challenge.

For the dough
All purpose flour/ Bread flour- 250 grams
Luke warm water- 175 ml
Instant yeast- 1 tsp
Sugar- 1 tsp
salt- 1/2 tsp
olive oil- 1 1/2 tsp

For the filling
Fish 1/2 lb
Onion - medium
Tomato paste- 2 tbs
Garlic cloves- 4-5
Bell pepper- 1/2
Smoked red bell pepper chopped- 1/4 cup
Salt and pepper to taste
Mushroom chopped- 1/3 cup
Paprika- 1/2 tsp

Coconut Macaroons

Coconut Macaroons
Coconut Macaroons are delightful and irresistible cookies made with egg whites and coconut. It is chewy cookies, crisp in the outside and soft inside. Earlier I tried a recipe which uses condensed milk, but I felt it too sweet and sticky. So this recipe does not contain condense milk. This recipe will give you around 12 -14 cookies. Try this recipe,you will surely love it.

Dry coconut( finely shredded)- 1 1/2 cup
All Purpose flour- 2 tbs
Egg white-3
Cream of tartar- 1/8 ts(optional)
Sugar- 1/3 cup
Vanilla essence- 1 tsp
Salt- a pinch

Mix shredded coconut, flour and salt and keep aside.
In a separate bowl beat egg whites. When the egg whites are bubbly and white add cream of tartar. Beat until soft peaks form or when you see streaks with your whisker.Gradually add  granulated white sugar in little additions and beat until almost stiff peaks form. If you lift the whisk the egg meringue will be slightly drooping down wards.Add vanilla and whisk for a f…

Butter Chicken/Murgh Makhani

Butter Chicken/Murgh Makhani
Butter chicken/Murgh Makhani is a very popular dish of North India and a treat for all chicken lovers.Butter  chicken  has a rich  creamy gravy which is very appetizing.Traditionally it is made with left over tandoori chicken/ grilled chicken. In this recipe I  used boneless tandoori chicken pieces, but you can also use fried chicken . 

Marinade for chicken
Chicken- 2 lb
 Ginger- garlic paste- 1 tsp
lemon juice-a few drops
salt to taste
Kashmiri Chilly powder -  1 1/2 tsp
Coriander powder- 1/2 tsp
Gram flour- 2 tsp
Garam masala- 1 tsp
Yogurt (hung) 1/2 cup
Mustard powder- 1/3  tsp
Kasoori methi powder- 1/3 tsp
Oil 3-4 tsp

For the masala
Onion- 1 medium (optional)
Tomato-5-6 medium
Sugar- 1/2 tsp
Salt to taste
Butter- 3 tsp
Cashew nuts- 1/2 cup
Ginger garlic paste- 1 1/2 tsp
Kashmiri chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Cardamon powder- 1/3 tsp
Heavy cream- 1/2 cup
Kasoori methi- 1/3 tsp

Heat 2 tsp of oil and a…

Spicy Pepper Paneer

Paneer pepper masala/ fry is a nice side dish with chapatis or pulao. I love to try different recipes with paneer. This recipe is flavorful with the kick of black pepper. This is an easy quick recipe for dinner. I like this as a filling for chapati wraps.


Paneer - 2 cups cubed
Onion - one large
Tomato- 2 medium
Bell pepper- half cubed
Ginger garlic- finely chopped- 2 tbs
Yogurt- 1/3 cup
 Garam Masala- 1/2 tsp
Chilly Powder - 1/4 tsp
turmeric- a pinch
Pepper powder- 1 tsp
Salt to taste
oil for frying
coriander leaves to garnish

Cut Paneer into small size cubes.Mix in yogurt, salt, and turmeric powder. Keep aside for 10 minutes Chop onion and tomatoes and keep it aside.
Heat oil in a pan and fry the marinated paneer. Fry till golden brown on both sides and keep aside.
In the same oil saute chopped onions. Fry till they are golden brown. Add ginger garlic and saute till the raw flavor disappears.Now add tomatoes and saute them till they are cooked and soft. Add the bell …

Mushroom Egg Thoran

Mushroom Egg Thoran
Thoran is quick and easy stir fry with vegetables and grated coconut. This mushroom and egg thoran goes well with steamed rice.
Ingredients Mushroom- 8 oz. pack Egg- 2 Grated coconut- 1/2 cup Onion- 1 medium Green chilly-1 Garlic- 3 pods Turmeric powder- 1/3 tsp Chilly powder- 1/3 tsp Pepper powder- 1/3 tsp Cumin powder- 1/3 tsp Garam masala- 1/3 tsp (optional) Mustard seeds- 1/3 tsp Curry leaves - a few Wash and clean mushroom,pat dry and chop into small pieces. Heat oil in a pan and add mustard seeds. When they splutter add curry leaves, chopped onion, green chilly and garlic and saute till golden brown. Add turmeric powder, and salt and saute for a minute. Increase heat to medium high and add mushroom and stir fry for two minutes or till all moisture evaporates. Add beaten egg and stir fry till dry. Finally add chilly powder, pepper powder, cumin powder, garam masala and grated coconut and stir fry for two minutes. Serve with rice.
Try this Hope you will all en…

Apple Kums/Pola

Apple Kums/Pola
Kums is a popular snack Malabar snack. It  looks like a cake but has a pudding like texture,moist and tender. It is an egg based dessert and is slow cooked on stove top. The custard is allowed to cook and set till it is firm and can be sliced. You can make it with egg as the key ingredient or flavor with fruits. Try this, tea time snack. You will surely love it.
Maida- 2 tsp
Milk powder- 5 tsp
Sugar -5 tsp
(adjust according to taste)
Cardamon powder-  1/2 tsp
(or use vanilla essence)
salt- a pinch
Ghee- 1 tsp
Raisins or cashew nuts to garnish

Beat egg, sugar, salt and cardamon powder till light and fluffy. Mix flour and milk powder and mix well. Peel apple and make it into a puree.Gently mix this into the egg batter.
Take a deep heavy bottom pan. Add ghee and when hot,pour the batter in, cover and cook in very low flame for about 15-20 minutes or till the top is set and firm. The side will brown up and will start leaving the edges of the pan…
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