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Showing posts from March, 2013

Ethakka Vilayichathu

Ethakka Vilayichathu
An evening sweet snack served with tea.It is simple and can be made in a jiffy. Ripe plantains are slightly toasted in ghee and sugar and flavored with cardamon.The plantains should retain shape but at the same time will be soft caramelized slightly sticky. Serve it warm or cold with a dollop of whipped cream.


Plantain Ripe-3 medium
Sugar- 3 tbs
Ghee- 1 1/2 tbs
Cardamon pods crushed- 4
Raisins and cashew nuts- a few

Cut plantains into round slices. Heat ghee in a pan and fry cashew nuts and raisins till golden and keep aside.Add the plantains and fry slightly, saute and turn to the other sides and fry. Add sugar and allow to caramelize for about 3-4 minutes till the caramelized sugar gets well coated. Mix in the cashew nuts and raisins and cardamon powder. Serve with tea.

Try this
Hope you will all enjoy!

Mango Lassi

Mango Lassi
Mango lassi is a smooth and rich summer drink which is refreshing and tastes heavenly! It is a combination of yogurt and mango pulp with the inviting flavor of cardamon.This is a sweet drink mostly served at the end of a grand meal.You can also make it rich by adding a pinch of saffron or ground pistachios on the top.
Ingredients Ripe Mango- 2 Yogurt- 1 cup Sugar- 3 tsp (According to taste) Cardamon powder- a pinch Rose water- 1/2 tsp Crushed ice Chopped mangoes or ground pistachios for garnish

In a blender/food processor add peeled and chopped mangoes,sugar,yogurt and 1/2 cup cold water (or milk) and pulse till nice and smooth. Add crushed ice,cardamon powder and rose water and mix. Serve chilled.
Try this Hope you will all enjoy!

Orange Chocolate Chip Muffins

Orange Chocolate Chip Muffins
A good morning breakfast recipe with orange and chocolate combo. This has fresh orange flavor and I used a little marmalade too to give extra citrus flavor. We love citrus flavor and kid loved it even more because of chocolate chips

All purpose flour- 2 cup
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Butter/oil- 2tbs
Sugar- 1/3 cup
Orange zest- 1 tsp
Orange marmalade- 2 tsp (optional)
Orange juice- 1/3 cup
Vanilla extract- 1 tsp
Sour cream- 1/2 cup
Chocolate chips- 1/2 cup

Preheat oven to 350 degree F and line baking tin with cup cake liners.
Combine all the dry ingredients,flour,baking powder,baking soda, salt and keep aside.
Squeeze orange juice and mix it with marmalade and vanilla essence and keep aside.
Beat butter,orange zest and egg till it is light and fluffy. Add the sugar and beat for another two minutes. Mix in the dry ingredients,sour cream and orange juice plus marmalade and fold in. Finally add chocolate chi…

Meen Mutta Thoran

Meen Mutta Thoran
Today's recipe is fish roe and coconut stir fry. I am quiet sure there are lots of people in Kerala who love this fish delicacy .Roe is the egg mass of the fish . This is an exotic fish recipe and back home meen mutta/roe is usually marinated and fried in coconut oil or made like stir fry with coconut. My mom also makes it like omelet by cutting off the thin membrane and scooping out the egg mass. You can use roe from fish like pom fret,king fish or sardine.
Ingredients Fish Roe - 3/4-1 cup Onion- 1 medium Shallots thinly sliced- 1/2 cup Ginger - 1 inch thick Curry leaves- a few springs Green chilly-2 Dry red chilly- 2 Turmeric powder- 1/3 tsp Cumin powder- 1/3 tsp Chilly powder- 1/2 tsp Pepper powder- 1/2 tsp Coconut grated- 1/2 cup Mustard seeds- 1/2 tsp Salt to taste Coconut oil- 2 tbs

Heat coconut oil in a pan and add mustard seeds. When they splutter add curry leaves,dry red chillies and finely chopped ginger and saute for a minute. Next add onions,shallots …

Paneer Tikka Masala

Paneer Tikka Masala
Paneer tikka masala is a popular restaurant dish with grilled paneer simmered in a rich tomato gravy.It is a vegetarian version of chicken tikka masala and is easy to put together. It is a perfect accompaniment with rotis and naan.

Recipe adapted from Sanjeev Kapoor
To marinate

Paneer - 400 grams
Red bell pepper- 1
Green Bell pepper 1

Ginger garlic paste- 1 tsp
Turmeric powder- 1/3 tsp
Kashmiri Chilly powder- 1/2 tsp
Garam masala- 1/2 tsp
Cumin powder- a pinch
Oil - one tsp

Yogurt- 1/2 cup (hung curd)

For the gravy
Onion - 2 medium
Tomatoes- 3 medium
Ginger garlic paste-1 tsp
Turmeric powder- 1/3
Chilly powder- 3/4 tsp
Coriander powder- 1 tsp
Garam masala- 1 tsp
Cumin powder- 1/2 tsp
Kasoori methi- a pinch
Bay leaf- 2
Cinnamon stick- 1
Cardamon 2
Sugar- 1 tsp
Cream- 1/2 cup

Cut paneer,bell pepper into one inch cubes. Marinate with the rest of the ingredients listed under marinade and keep aside for half an hour. Grill it on a grill pan and…

Avocado Mango Salsa

Avocado Mango Salsa

Refreshing mango and avocado salsa with a little it of tangy from lemon and heat of chillies. You can serve this fruity salsa as an appetizer with chips or as part of the main meal. Serve over some baked fish or meat to make a colorful and filling meal.

Mangoes cubes- 1 large
Avocado cubed-2 medium
Plum tomato diced- 1/2
Onion- 1/2 finely chopped
Green chilly chopped/Jalapeno- 2
Pepper- a pinch
Lemon- 2 tsp juice
Finely chopped cilantro- 1 tsp
salt to taste

In a bowl add all the above ingredients,toss and mix and let it marinate in the refrigerator 30 minutes before serving. Serve with chips or with sea food,meat or tacos.

Try this
Hope you will all enjoy!

Dilkhush- Baking partners challenge#8(Tangzhong Method)

Dilkhush- Baking partners challenge#8(Tangzhong Method)

Baking partners challenge#8 is learning a new method of bread making. I always wished to learn bread baking at home and I thoroughly enjoyed this months challenge. There were two method of bread making, for this months challenge-one is Asian method Tangzhong and other is Scandinavian method of Scald flour. I tried the Asian Tangzhong method which was relatively easy to put together. More important reason was that I wished to learn the technique of making dilkush or tengai bun which is very soft bread with sweet coconut filling. This was the most popular sweet snack available at a local bakery back home in India and my favorite as a child. I have earlier posted a different version of  dilpasand recipe with pastry dough.It is a quicker version.This post brought back some nostalgic childhood memories. Thanks Swathi for suggesting this recipe

White bread/ Dilkhush with Tangzhong method (Adapted from Christine's Recipes)

Mutton Rogan Josh

Mutton Rogan Josh
Mutton Rogan Josh is a dish that I always wished to try, at least the restaurant version. The traditional Kashmiri rogan josh is a very unique and different preparation,the most remarkable is the rich red color for the gravy, which is attained by adding a natural coloring agent called Ratan jog. This dish is so popular  in Northern India and is said to have been influenced by the Mugalai and Persian Cuisine. I searched around a more traditional recipe and it was all confusing. Some are against adding onions and yogurt . Here I tried a more restaurant version with gravy (traditional version is a semi dry curry) and loved the blend of flavors. It is a spicy braised lamb/mutton dish with exotic spices and a rich smooth gravy. It goes well with basmathi rice or roti.
Recipe source: Sanjeev Kapoor Kazhana.


Mutton/Lamb- 1 kg
Onions thinly sliced- 4 medium
Mustard oil- 3tsp
Cinnamon- 2 stick
Fennel seeds- 1/3 tsp
Cloves- 5-6
Black cardomon-2
Green cardamon-4

Achinga Payar Kaya Mezhukkupuratti/ Raw plantain and Yard Long bean Stir-fry

Achinga Payar Kaya Mezhukkupuratti
Mezhukkupuratti is quick and easy vegetable stir fry. In Kerala homes, stir-fries are made almost every day with seasonal vegetables. The term itself means stir-fried or coated with oil. If you want the authentic taste of mezhukkupuratti use coconut oil. It imparts a nice aroma to this dish. Stir-fries can be made with one or more vegetables and is a tasty and healthy side dish with rice.
Achinga payar or yard long beans and plantain are both common vegetables in every household in Kerala. Both these vegetables are healthy and low calorie.Yard long beans are rich in iron, vitamins folate, and magnesium. Plantains are a staple food in Kerala cuisine and are rich in vitamins and a good source of dietary fiber.
I make this combo often and it tastes delicious. Achinda payar tastes best when it is young and slender. Fresh yard long beans will be tender and crisp and can be broken with your hands. This mezhukkupuratti is my favorite Sadhya recipe too. This …

Chocolate Mocha Cake

Chocolate Mocha Cake
 Mocha cake as the name suggests is a dense moist coffee flavored chocolate cake. I adore coffee flavor and the combined flavor will not disappoint you. The frosting is butter cream flavored with cocoa and coffee.This is a delicious cake. I made it a one layer cake,but you can make into a two layer cake as well. Try this,you will surely love it.
Recipe adapted from Ellie Krieger,original recipe here 

Cake flour- 2 cup
Cocoa- 1/2 cup
Sugar- 3/4 cup
Butter-1 stick
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Espresso coffee powder-2 tbs
Vanilla essence-  1 1/2 tsp
Low fat yogurt- 1 cup

Powdered Sugar-  3 cup
Melted chocolate- 2 ounce
espresso coffee- 2 tbs
Butter-1/2 cup
Vanilla essence- 1 tsp

Preheat oven to 350 degree F and grease and prepare cake tin.
Mix espresso in 5 Tbs of  hot water and keep aside. Melt butter and allow to slightly cool.
Whisk together, flour, cocoa,baking soda, salt and baking powder and keep aside

Fried Cookies with Ginger Pineapple Glaze

Fried Cookies with Ginger Pineapple Glaze
Today's recipe is deep fried cookies. There are different types of deep fried cookies, pastry doughs and sandwich cookies.The inspiration for this one is Fried Chinese ginger cookies.I love them because they have a sweet crispy outside and you can try different flavors.This cookie has the enticing ginger and pineapple flavor. The cookie dough is fried and then glazed with a ginger- pineapple sugar syrup. You can also use honey instead of sugar for the syrup.Fry and served warm with the glaze and it is a delicious treat.

All purpose flour- 2 cup
Baking powder- 1/2 tsp
Ginger powder- 1/2 tsp
Fresh ginger juice- 1 tsp
cinnamon powder- a pinch
Salt- a pinch
Sugar- 2 tbs

For the glaze
Sugar- 1 cup
water- 1/2 cup
Ginger juice- 1tsp
Pineapple chopped or crushed- 1/2 cup
Cinnamon powder- 1/3 tsp

Oil for frying

 Mix flour, ginger powder, cinnamon powder salt, sugar and baking powder. Make a well in the center. Add beaten egg and g…

Madhura Pachadi/Mixed Fruit Pachadi

Mixed Fruit Pachadi
Madhura pachadi or sweet pachadi is a traditional Sadhya dish very pleasing to the palate with its perfect balance of sweetness, sourness and spiciness. It is a unique dish and the fruity flavors of pineapple,ripe mango and ripe plantain along with ground coconut paste blend so well and is enticing.Try this,you will surely love it.

Pineapple - 1 cup
Ripe sweet mango- 1 medium
Sweet plantain/Ethapazham- 1 medium
Grapes- a hand full
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
Green chilies-1
Sugar or jaggery- 1 tsp
Salt to taste
Yogurt-1/2 cup
Grated Coconut- 1/2 cup
Ginger- a  slice
Cumin seeds- 1/3 tsp
Mustard- 1/2+ 1/3
Dry red chilly- 2
Curry leaves- 2  springs
Coconut oil- 2 tbs

Chop the fruits into cubes. Mix turmeric, chopped green chilly,turmeric powder, chilly powder and salt. Add 1/3 cup of water and cook till the fruits is soft and cooked. Add sugar or jaggery.
Make a fine paste of coconut, ginger,cumin and 1/3 tsp of mustard seeds. Add th…
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