Saturday, March 26, 2016

Tuna Fish Patties



Tuna Fish Patties

Tuna fish patties is tasty and filling appetizer. You can use fresh tuna or canned ones to make these patties. Tuna patties can be served on their own or used as a sandwich. Try this you will surely love it.

Ingredients
Tuna- 1/2 lb
Potato boiled- 1 medium
Onion chopped- 3 tbs
Garlic minced- 1 tbs
Eggs-2
Bread crumbs- 1/2 cup
Dijon mustard- 1 tsp
Mayonnaise- 1 tsp
Paprika- 1/2 tsp 
Chopped parsley- 2 tbs
salt and pepper to taste
oil



Cut tuna into small pieces, add salt and pepper and 3-4 tbs of water and cook in a low medium flame till it is soft and cooked. Drain off excess water if any. If you are using the canned ones, drain and use.

In a bowl add the cooked tuna and mash with a fork. Peel boiled potatoes and mash it and add to the tuna. Add the rest of the ingredients, beaten egg, bread crumbs, chopped parsley ,minced garlic,onion, Dijon mustard, mayo, paprika, salt and pepper. Mix all the ingredients well till it is well combined and comes together. Divide it into 5-6 equal portions. Wet your hands with water and shape each portion into a ball and then flatten to form small patties.

Drizzle oil in a hot pan and arrange the patties and cook for 2-3 minutes in medium flame. When one side turns slight brown, flip over to the other side and cook. Serve warm.


Try this
 Hope you will all enjoy!


Friday, March 25, 2016

Honey Bourbon Chicken



Honey Bourbon Chicken

Honey Bourbon Chicken is sweet, salty and spicy chicken and is served over rice. This crispy, sticky glazed chicken is  delicious and quite filling. This is a home made version of a  popular dish in Chinese restaurants.


Ingredients
Chicken boneless- 1 lb
Eggs-1
Corn starch- 4 tbs
All purpose flour- 1 tbs
Baking powder-  a pinch
Pepper powder- 1/4 tsp
Salt a pinch

For the sauce
Honey- 2 tbs
Bourbon- 3 tbs
Dark soya sauce- 1 tsp
Light soya sauce- 3 tbs
Oyster sauce- 1/2 tsp
Garlic- 3 cloves
Pepper powder- 1/4 tsp
Brown sugar- 1 tsp
Chilly garlic sauce- 1 tbs
Sesame oil- 1 tbs
Chicken stock- 1/3 cup
Corn starch- 1 tsp (optional)
Onion cubed- 1/2
Spring onions for garnish




Cut chicken into thin strips or bite size peices. Make a thick batter of corn starch, flour, baking powder, egg , pepper powder, salt and half cup of water. Mix the chicken with this batter and set aside for five minutes.
Deep fry this in oil till it is crisp and golden. Drain and set aside.

In a  pan mix all ingredients listed under sauce  and simmer in low heat for two minutes. Allow the sauce to thicken and switch off the flame.
Heat one tsp of oil in a pan  and saute garlic and cubed onion. After one minute add the chicken and the sauce and mix well.Coat the chicken with the sauce and simmer till it is thick and bubbly. Sprinkle chopped spring onions and serve with steamed rice.


Try it,
Hope you will all enjoy!


Thursday, March 24, 2016

Kovakka/Tindora Fry



Kovakka/Tindora Fry

Today's recipe is a simple vegetable fry with kovakka/tindora/ivy gourd. It can be paired with steamed rice and rasam.

Ingredients
Kovakka/Tindora sliced- 250 grms
Onion chopped- 1 small
Curry leaves- a few
Chopped ginger- 1 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Rice flour- 1 tbs (optional)
Salt to taste
Mustard seeds- 1/2 tsp
oil as needed


Cut  kovakka/tindora into thin slice. Mix with chilly powder, turmeric powder, salt and rice flour and set aside.
Heat 2 tbs oil in a pan and add mustard seeds. When it splutters add chopped onions, ginger, and curry leaves and saute for a minute. Add the Tindora/ivy gourd and mix. Stir fry in medium flame till it changes color. If you like you can cover and cook for two minutes to quicken the cooking process. Roast the tindora in low flame for about five minutes or till it turns slightly crispy. Serve with rice

Try this
Hope you will all enjoy!



Saturday, March 19, 2016

Chena Thenga Aracha Curry/Yam Coconut Curry




Chena Thenga Aracha Curry/Yam Coconut Curry

Chena/Yam curry is a healthy and yummy curry that can be served over rice.It is a coconut based mildly spiced and tangy curry.   You can also add dried prawns and convert this dish into  non-vegetarian. Serve this with steamed rice, vegetable stir fry and fish fry to make a complete Kerala style lunch.

Ingredients
Chena/Yam- 250 grams
Green chilly-4-5
Chilly powder-1/2 tsp
Tomato- 1 
Tamarind pulp- small ball
Chopped ginger- 1/2 tsp
Turmeric powder- 1/3 tsp
Salt to taste

To make the paste
Shredded Coconut- 1 cup
pearl onion- 4-5
(or a small piece of onion)
Garlic -2 cloves
Cumin seeds- 1/2 tsp

For tempering
Mustard seeds- 1/2 tsp
Coconut shredded- 2 tbs
Dry red chilly-2
Curry leaves- a few


Cut yam into cubes.Cook this along with tamarind pulp,green chilly, turmeric,chilly powder,chopped ginger,salt and half cup of water.. When the yam is almost done add cubed tomato. Cook till tomato is soft.
Make a fine paste of coconut, cumin, shallots and garlic and add to the cooked vegetables. Adjust salt consistency by adding half cup of water and simmer in medium flame for two minutes.Do not allow to boil,but make sure that the raw flavor disappears.
Heat oil in a pan and add mustard seeds and when they splutter add curry leaves and dry red chilly and grated coconut. Saute till coconut turns brown and pour over the curry and mix. Keep curry covered till it is time to serve. Serve over rice.

Try this..
Hope you will all enjoy

Wednesday, March 16, 2016

Orange Sesame Chicken and Noodles




Orange Sesame Chicken and Noodles

Orange chicken is an absolute comfort in my house. My kid love this crispy,sticky and mildly sweet chicken. This is a slight different version of orange chicken that I posted earlier in this blog. I served this with noodles,but you can also pair with steamed rice or fried rice.This is a super easy weekend meal, that is filling and tasty.


Ingredients
Chicken boneless- 1 lb
Eggs-1
Corn starch- 4 tbs
All purpose flour- 1 tbs
Baking powder- - a pinch
Ice cold water- 1/4 cup
Pepper powder- 1/2 tsp
Salt a pinch

For the sauce
Orange juice- 3/4 cup
Garlic- 3 cloves
Ginger chopped- 1 tsp
Brown sugar or molasses- 2 tbs
Soya sauce-3 tsp
Pepper powder-1/4 tsp
Sesame oil- 1 tbs
Sesame seeds-11/2 tsp
Rice vinegar- 1 tsp
Chicken stock- 1/3 cup
Corn starch- 1 tsp

For the Noodles
Noodles- 8 oz.
Onion- 1 small
Garlic - pods
Thinly sliced carrot- 1 cup

Spring onion chopped- a hand full
Soya sauce- 1 tsp
Oyster sauce- 1/2 tsp
Sesame oil- 1 tbs
Salt and pepper to taste



Cut chicken into small bite size pieces. Make a thick batter of corn starch, flour, baking powder, egg , pepper powder, salt and water. Mix the chicken with this batter and set aside for five minutes.
Deep fry this in oil till it is crisp and golden. Drain and set aside.

Mix all ingredients listed under sauce,except garlic and corn starch in a sauce pan. Simmer in low heat for two minutes. Mix corn starch in two table spoon water and add to the sauce. Allow the sauce to thicken and switch off the flame.Heat one tsp of oil in a pan  and saute garlic. Add the chicken and the sauce and mix well. Allow the chicken and the sauce to coat well and thicken. Sprinkle toasted sesame seeds on top of the chicken.

Cook noodles according to package instruction, drain and set aside. Heat sesame oil in a pan and add minced garlic and chopped onion. Stir fry in high for a minute and add sliced carrots and saute. After two minutes add the cooked noodles, soya sauce, oyster sauce, spring onions, salt and pepper and mix well. Stir fry in high for one more minute. Serve noodles topped by crispy orange sesame chicken. Enjoy !

Try this
Hope you will all enjoy!


Sunday, March 13, 2016

Ari Unda/ Rice Ladoo



Ari Unda/ Rice Ladoo

Today's recipe is a humble sweet/ladoo made with rice. There is another version of ari unda/ avalose unda that,I posted earlier.Rice ladoos/ari unda  is a traditional sweet of Kerala with very little ingredients, rice, coconut,and jaggery. It has the beautiful aroma of roasted rice,  cardamon and cumin. This is my mother- in -laws recipe and it tastes yummy. Try this, you will surely love it.

Ingredients
Red rice/matta rice/parboiled rice- 2 cup
Jaggery powdered- 1  1/2cup
Coconut grated- 1 cup
Ghee- 1 tsp
Cardamon powder- 1/2 tsp
Cumin powder- a pinch


Wash rice and drain, spread on a cloth or towel to get dry.
 Heat a pan and add the rice. Dry roast the rice in medium heat for 10-12 minutes. The rice will change color,and there will be popping sound. Switch off the flame and allow this to cool a bit. Add  the rice into the mixer and make it into a fine powder. Add grated coconut, powdered jaggery, cardamom powder, cumin powder,ghee and blend for one more minute. Wet your hands a bit, take small portions of the mixture and shape into a ball. Serve with tea.

Try this
Hope you will all enjoy!

Tuesday, March 8, 2016

Amritsari Fish Fry



Amritsari Fish Fry

Amritsari fish fry is a popular street food. These crispy batter fried fish can be served as an appetizer/ starter.  You can use any type of fish for this recipe. Cut it into thin slices or into strips if you like it   crispy.

Ingredients
Fish- 1 lb
Chilly powder- 1/2 tsp
Turmeric powder- a pinch
Cumin powder- a pinch
Ginger garlic paste- 1 1/2 tsp
Malt vinegar- 1 tbs
Chat masala -1/2 tsp
Kasuri methi- a pinch
Salt to taste

For the batter
Besan/ chickpeas flour- 1 cup
Rice flour- 1 tbs
Yogurt- 1 tbs
Egg white- 1 (optional)
Ajwain - a pinch
Chilly powder-  1/4 tsp
Turmeric powder- 1/4 tsp
salt to taste
Oil for frying



 Clean and cut fish into desired shape. Make a paste of chilly powder, turmeric powder, cumin powder,ginger garlic paste, kasuri methi, salt and malt vinegar. Marinate the fish with this paste and set aside for half an hour.
Make a thick batter with besan flour, rice flour, yogurt, chilly powder, turmeric powder and ajwain seeds and half cup of water.
Heat oil in a pan. Dip fish slices in the batter and deep fry in batches. Fry for 4-5 minutes in medium flame till all sides are crispy and golden brown. Drain into paper towels. Sprinkle with chaat masala and serve immediately.



Try this,
Hope you will all enjoy!

Egg Fried Rice





Egg Fried Rice

Egg fried rice is simple and quick meal with egg and left over rice. Egg fried rice is usually served as breakfast and is minimal yet tasty and filling. Try this you will surely love it.

Ingredients
Cooked rice- 2 cup
Egg-3
Minced garlic- 1 tsp
Spring onions- 1/2 cup chopped
Crushed chilly- 1/8 tsp (optional)
Soya sauce- 1 tsp
Pepper and salt to taste
Sesame oil- 1 tbs



In a pan add few drops of oil and add one beaten egg. Quickly scramble it and stir fry for a minute till it gets dry. Add pinch of salt and pepper and set this aside. This step is optional, this can be used later to garnish along with chopped spring onions.
In the same pan add oil. When hot add the crushed red chilly flakes and minced garlic. Immediately add cooked rice and stir fry for a minute. Beat eggs in a bowl and pour over the rice. Mix quickly till the rice coats with the egg and stir fry in medium for two to three minutes. Finally add soya sauce, pepper powder,  salt and chopped spring onions. Mix all and garnish with the scrambled egg and spring onions.

Try this
Hope you will all enjoy!

Ethakka Beef Ularthiyathu/ Beef and Plantain Ularthu




 Ethakka Beef Ularthiyathu/ Beef and Plantain Ularthu

 Ethakka beef ularthiyathu is a spicy beef and plantain stir fry. It can be served as a side dish for rice.

Ingredients
Beef - 1/2 Kg
Raw plantain- 2 medium
Shallots- 1 cup
Chopped onions-1 medium
Crushed ginger and garlic- 2 tbs
Vinegar- 1 tbs
Ginger garlic paste- 1 tsp
Chilly powder-1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder 1 tsp
Pepper powder- 1 1/4  tsp
Fennel powder- 1 tsp
Cloves -3-4
Mustard seeds- 1/2 tsp
Curry leaves- a few
Coconut oil- 3 tsp



Clean and cut  beef into small pieces. Marinate with crushed ginger, garlic, pepper powder,turmeric powder, vinegar and salt. Set this aside for half an hour.
Cook beef in pressure cooker. Add the marinated beef, crushed shallots and 1/2 cup of water. Cook in medium flame till 3 whistles, reduce the flame and continue cooking  for another 5-6 minutes and switch off the flame. Allow it to cool down a bit.Remove lid and add chopped plantain to the beef and allow this to cook in the beef stock, till soft and  gravy thickens.
Heat oil in a pan and add mustard seeds. When it splutters add chopped onion and curry leaves and saute till golden brown. Add ginger garlic paste and after a minute chilly powder,pepper powder, fennel powder and crushed cloves. Now add in the cooked meat and plantains and saute for three to four minutes or till the meat is slightly roasted.  Serve with rice.

Try this..
Hope you will all enjoy..

Saturday, March 5, 2016

Rigo Jancsi Cake




Rigo Jancsi Cake

Baking partners challenge for February was the famous pastry cake Rigo Jancsi. This is one of Hungary's most famous dessert, a rich chocolate mousse cake. It has two layers of sponge cake with a thick layer of whipped chocolate cream . Finally the cake is topped with chocolate glaze. This recipe is shared by Swathi. Swathi adapted this recipe from  Joe Pastry . This recipe is also inspired from Greg Patent's book "A Baker's Odyssey". The cake is named after a violinist Johnny Rigo and his scandalous love affair with the wife of Belgian Duke of Chimay. This cake was a big hit in my house. It is a dessert perfect for special occasions. The filling can be made ahead of time and stored in the refrigerator. This cake is laborious, but it is definitely worth the time. Try this, you will surely love it.
 

Ingredients
 For the sponge cake:
Butter- 6 tbs
Cocoa powder- 1 tbs
Egg- 5 separated
Flour- 1/2 cup
Salt- a pinch
Semi sweet chocolate- chopped- 3 ounce
Sugar-4 tbs

For the filling
Semi sweet chocolate- 4 ounce
Heavy cream- 2 cup
Powdered Sugar- 3/4 cup
Cocoa powder- 2 tsp
Rum - 2 tbs
(or rum extract- 1/2 tsp)
Vanilla extract- 1 tsp

For the chocolate glaze
Bitter sweet chocolate- 4 ounce
Butter- 1 tbs
Light Corn syrup- 1 tbs
Vanilla extract- 1/4 tsp

Apricot glaze
Apricot preserve- 2 tbs
Water- 1/4 cup





Preheat oven to 350 degree F. Line jelly roll pan or a square pan with parchment paper and brush it with melted butter.
Whisk flour, salt and cocoa powder and keep it aside. Melt chocolate and butter in a micro wave safe bowl. Take out every 30 seconds and stir. Stir chocolate till smooth and well blended. ( or use double boiler to melt the chocolate). Cool till it comes to room temperature.
Beat egg yolk and half sugar till it attains a thick  and pale color and consistency.Fold in the flour and chocolate mixture till well blended and set aside.
In a separate bowl add egg whites and a pinch of salt, Beat in medium speed till it increases volume and attains soft peak consistency. Add the rest of the sugar in little additions and beat till whites are creamy with stiff shiny peaks.
The yolk and chocolate mixture will be thick at this time. Add one scoop of egg white and using a rubble spatula mix and scrape the sides of the bowl. This will help to reduce the thick consistency of the chocolate mixture. Add half of the egg white mixture and gently fold in. Add the rest of the egg whites and continue folding in till it is well blended and uniform.
Spread the mixture into prepared pan and level with the spatula. Bake for 13- 15 minutes or till tooth pick inserted in the center comes out clean. Transfer to a wire rack and carefully peal off the parchment paper. Allow the cake to cool down completely.




Prepare the glaze.
Cut the cake into two equal part. Prepare chocolate glaze for one half of the cake.
Melt chocolate and butter in a micro wave safe bowl. Take out every 30 seconds and stir. Stir chocolate till smooth and well blended. ( or use double boiler to melt the chocolate). Sir in vanilla essence and light corn syrup.  Pour this glaze on half of the cake and spread evenly with a spatula. Allow the glaze to set for an hour. When set cut into equal square and set aside.
For the other half of the cake mix apricot glaze with warm water. Spread this evenly on the cake sheet and allow it to soak the glaze.

To make the filling
You can make till filling ahead of time and store in refrigerator. Melt chocolate and butter in a micro wave safe bowl. Take out every 30 seconds and stir and set aside. In  one bowl whisk together cocoa powder and powdered sugar and set aside. In a bowl whip chilled heavy cream, rum extract and vanilla essence till soft peaks are formed. Add the cocoa and sugar mixture and melted  chocolate and whisk quickly for one minute or the filling is thick and holds a definite shape.Do not over beat or the filling may look separated or curdled.

To assemble the cake: Place the cake layer with the apricot glaze on a plate. Spread the filling evenly on top of the cake as a thick layer. Take the chocolate glazed square and arrange evenly on top of the filling. Gently press so that the top layer sticks to the cream filling. Refrigerate the cake for 1 or two hours and then slice and serve.

Try this
Hope you will all enjoy!

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