Skip to main content


Showing posts from October, 2012

Pumpkin Cake Roll

Pumpkin Cake roll Pumpkin cake rolls is perfect for holidays and is a yummy dessert You can make it well in advance. It is thin sheets of spiced pumpkin cake sheets filled with sweet cream cheese frosting. Recipe source from here Ingredients All purpose flour- 3/4 cup Sugar- 1 cup Pumpkin puree- 2/3 cup Eggs-3 Baking Soda- 1 tsp Ground Cinnamon- 1/2 tsp Ground ginger- 1/3 tsp Ground Clove- 1/3 tsp Salt - a pinch For the filling Cream cheese- 8 ounce Butter- 2 tsp Lemon Zest- 1/3 tsp Vanilla essence- 1 tsp Confectionery sugar- 1 cup Pre heat oven to 375 degree. Grease a 15-in x 10-in baking pan or a jelly roll pan.Line it with wax paper and grease the top of wax paper again and keep aside. ix all the dry ingredients,flour,ground cinnamon,ground ginger,ground clove,salt and baking soda and keep aside. In a large bowl beat egg till it is light and pale ( you an also separate egg yolks and whites and beat separately). Gradually add sugar one spoon at a t

Mutton Pepper Fry

Mutton Pepper Fry Today's recipe is a dry mutton dish which can be served with chapathi, appam or rice. I love adding pepper to non-vegetarian dishes especially mutton. This dish has vibrant flavor which you will love, the earthy spices, the spicy heat of black pepper and aroma coriander leaves .The marinated mutton is first pressure cooked and then stir fried with onions and a flavorful ground masala.  Try this recipe,you will surely love it. Ingredients To Pressure cook 1)Mutton - 1 lb Turmeric powder- 1/2 tsp Ginger garlic paste- 1 tsp Pepper- 1/3 tsp Green chilly- 3 Salt to taste To stir fry Chopped Shallots- 1 cup Ginger - 2 pieces ( 1 inch thick) Garlic- 8-10 cloves Black pepper whole- 2 tsp Coriander powder- 1 1/3 tsp Coriander leaves- 1 cup (chopped) Curry leaves- 2 springs Fennel seeds- 1 1/3 tsp Cloves- 3 Cinnamon- 1 inch piece Clean and wash mutton pieces. Marinate with ingredients listed under (1) and keep aside for half an hour. Pr

Rava Khoya Ladoo

Rava Khoya Ladoo A quick and delicious ladoo any festive occasion or to satisfy your sweet craving. It is rich and extremely flavorful with roasted semolina/rava and khoya. I have earlier posted a rava ladoo,it is an instant recipe. Rava ladoo is a family favorite and I make it often.So this time tweaked a little by adding some khoya  and  it turned out very delicious. Another variation to khoya ladoos is adding roasted and powdered sesame seeds or adding coconut instead rava/semolina. Ingredients Rava/Semolina- 1 cup Khoya- 1 cup Sugar- 3/4cup ( according to the sweetness you prefer) Ghee- 3 tsp Cardamon - 4-5 Milk- 1/3 cup Raisins- a few Cashew nuts- a few Heat 2 tsp of ghee in a pan and slightly roast chopped cashew nuts and raisins and keep aside. In the same pan roast rava/semolina till it slightly changes color to slight golden allow this to cool. Into the same pan mix ghee,milk and khoya and cook in medium flame,stir continuously till the khoya gets cooke

Kalikanji / koozh dosa/ Non Fermented Rice Pancake : Gluten and Vegan Free : A guest post from Swathi of Zesty South Indian Kitchen

Today I am extremely delighted, to have as a guest,  my precious blogger friend Swathi. She is the author of Zesty South Indian Kitchen ,the founder of the Baking partners group and also one of the host of Hearth and Soul,Tuesday Blog Hop. She is extremely talented, a great mom and a wonderful friend. There are many things in common between us and so lots to share, we both are from Trivandrum,Kerala, studied in the same college (in different departments) and started blogging around the same time.  From the beginning of my blogging journey she has shown interest in reading my post and always gave wonderful suggestion and feedback's. Many times we discuss about cooking and recipes through emails and more often now-a days as I am part of her baking partners group .Her blog,Zesty South Indian Kitchen, has an exquisite collection of recipes from simple, traditional Kerala recipes to creative and  eye catching baked goods. Check her world cusine page and you will be amazed at h

Pumpkin Chocolate Chip Muffins for Baking Partners Challenge # 3

Pumpkin Chocolate Chip Muffins Baking partners challenge #3 is  muffin/cupcake. This moths theme speaks about colors and flavors of fall and the Halloween spirit and nothing says Halloween, like pumpkin :) So keeping with the festive theme, Swathi, suggested baking a muffin/cupcake featuring pumpkin. Three delicious recipes were suggested by the baking partners and we can select one or bake all three. I made Pumpkin Chocolate Chip Muffin suggested by Reshmi of Easy Cook..This recipe is from one of my favorite sites Joy of Baking. Thanks Reshmi for suggesting this wonderful recipe. This months theme was challenging for me as I have never tried baking with pumpkin puree. I made this with home made pumpkin puree.The muffin was delicious,moist and full of flavor  and chocolate chips is a sweet surprise and makes it even more exciting  for kids. Unlike regular muffins it is little more rich with the addition of butter and chocolate chips. Baking partners is a lovely group cr

Vazhuthananga Thakkali Curry/Baby Brinjal/Eggplant Tomato Curry

Vazhuthananga Thakkali Curry/Baby Brinjal Tomato Curry Eggplant tomato curry is a quick and delicious curry packed with flavors. It goes well with rice/chapatis. I used baby brinjal/eggplant for this recipe which, is first pan-fried and added to a tangy pepper flavored tomato gravy. The fried eggplant gets simmered in a tangy, and flavorful tomato coconut gravy. The coconut is slightly roasted, to enhance the flavor. Fried eggplant has this melting texture, and combined with the creamy, tangy, gravy, it tastes divine! There is a right balance of heat and flavor, and the coconut adds a touch of sweetness and makes it flavorful.  Brinjal/eggplant  is eaten throughout India usually, curried, fried, or grilled. Each region has its recipes with regional flavors. You can also add potatoes and peas to this curry. It is a versatile and satisfying side dish that you will surely enjoy. This curry is absolute comfort homey food, best served with steamed rice.     I had a roasted eggp


Tiramisu Tiramisu is an Italian luxurious dessert,creamy and rich and is taking dessert to a new level.Italian word Tiramisu means 'pick me up' and it is definitely a dessert that makes you happy! It is filled with layers of  savoiardi/ladyfingers biscuits and creamy custard made with egg yolks and mascarpone cheese.The wonderful flavor is from espresso coffee,cocoa and rum/sweet Marsala wine (I used rum extract instead). Tiramisu is traditionally made with raw egg yolks. If you are using the raw eggs make sure they are fresh.If you are not comfortable using raw eggs you can use the double boiling method and heat the egg yolks. For this recipe I used home made mascarpone cheese from left over heavy cream. The dessert is put together the day before it is served, for the flavors to get infused. Try this,you will surly love it :) Recipe adapted from: Chow Ciao of Chef Fabio Viviani Ingredients Mascarpone cheese-1 pound Egg yolks- 4 Sugar- 1/2 cup Espresso

Vendakka/Okra Upperi

Vendakka Upperi  Upperi is a Kerala style simple vegetable stir fry and is served as a side dish with steamed rice. Okra is my favorite veggie and  is also a nutritionally rich vegetable. This type of stir fry is good for those who wish  to avoid the sliminess of okra. It is a very simple dish and you will love it. Ingredients Vendakka/Okra- 3 cups chopped Shallots/pearl onions thinly sliced- 3/4 cup Turmeric powder- a pinch Pepper powder- 1/3 tsp Crushed red chilly- 1/3 tsp Mustard seeds- 1/3 tsp salt to taste Curry leaves- a few Coconut oil- 3 tsp Wash vendakka/okra under running water and pat dry (to avoid sliminess). Trim off the edges and cut into small pieces. Heat coconut oil in a pan and add mustard seeds. When it splutter add sliced shallots,turmeric,crushed dry red chilly and curry leaves and saute for a minute and add the chopped okra/vendekka. Fry in medium flame.Do not cover and stir occasionally for the first few minutes. (If you contin

Malabar Chicken Curry

Malabar Chicken Curry Today's chicken curry is a Malabari delicacy. It is always a crowd-pleaser, and besides, there is nothing like an easy to make, heartwarming curry, relished with steamed rice. The chicken curry is creamy and delicious with coconut milk and smoothly ground masala paste as its base. It is a lusciously creamy chicken curry with a tropical flair. For exotic eating, experience, try pairing this curry with neypathal, pathiri, or ghee rice. Sounds exciting, huh? Then check the recipe, it is super simple to make. This chicken curry is one of our family favorites. Spicy chicken gravy is one curry that I never get bored eating. But once in a while, love to try variations. This recipe is from the worn-out pages of an old cookbook. I obviously cannot comment about the authenticity of this recipe. The word authentic is confusing.  But I guarantee it tastes everything you want from an exotic curry- spicy, tangy, delicious, and rich with the fragrance of coconut mi