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Showing posts from April, 2013

Butterscotch Coconut Scones

Butterscotch Coconut Scones Scones are perfect snack with a cup of coffee.I have already posted a citrus flavored scones. This here is sweet and flavorful with coconut and butterscotch chips.Baking scones is easy to make,there is not much kneading needed . It is buttery and tender in the inside and crispy in the outside. They are best eaten warm on the day it is made.  Ingredients All purpose flour- 2 1/2 cups Sugar- 1/3 cup salt- a pinch Baking powder- 2 tsp Butter- 1/2 stick Milk- 1/4  cup Heavy cream - 1/3 cup Egg -1 Butter scotch chips- 1/2 cup Vanilla essence- 1/2 tsp Shredded coconut- 1/3 cup Nutmeg- a pinch  Grease baking sheet and set aside. Pre heat oven to 350 degree F. In a mixing bowl mix flour,baking powder, sugar,  nutmeg.With a pasty blender cut in the chilled butter and mix until the mixture resembles course crumble. Stir in coconut and butter scotch chips. In a bowl beat eggs till it is light and  fluffy. Mix in milk,cream and vanilla

Meen Mutta Varuthathu/Fish Roe Fry

Meen Mutta Varuthathu/Fish Roe Fry Today's post is another fish roe recipe. I have already posted a recipe of meen mutta thoran or fish raw sauteed with shredded coconut. This one is a fried version and is best with sardine fish roe as you can make small bite sized fitters.  But you can use any type of fish roe. For this fry the fish roe is marinated in a spicy batter and then shallow fried.This can be served as a appetizer or as a side dish with rice. Ingredients Any fish roe- 1 cup Ginger garlic paste- 1 1/2 tsp Chilly powder- 3/4 tsp Turmeric powder- 1/2 tsp Pepper powder- 1/3 tsp Curry leaves- 1 spring Egg- 1 Corn starch- 1 tbs Mix turmeric powder,salt and pepper powder with the fish roe and marinate for five minutes. Mix all the other ingredients,except curry leaves and make a thick smooth batter. Carefully and gently dip the fish roe and coat with this batter. Heat oil in a pan and add curry leaves and the fish roe dipped in the batter. Use a 

Beetroot Boli

Beetroot Boli This is my second attempt on the traditional south Indian sweet Boli which is served as an accompaniment for payasam in south Kerala Sadhya, especially wedding feast. I already have the recipe for sweet boli , but this Vishu, I attempted a colorful twist to the regular boli. I made this beetroot boli and served along with payasam. Ingredients Bengal gram- 1 1/2 cups Sugar -1 1/2 cups Grated beetroot- 2 medium All purpose flour - 1 1/2 cups Pinch of salt+ 1 tsp sugar Gingerly oil 1/3 cup Nutmeg powder 1/3 tsp Cardamon powder - a pinch Rice flour- 3 tsp Ghee- 2 tbs   Cook Bengal gram ( kadala parippu) till it is soft and drain off the excess water. Grate beetroot and keep aside. In a heavy bottom pan heat ghee and add the grated beetroot and fry till the raw flavor disappears and the beetroot is cooked. Add the cooked kadala parippu and sugar. When the sugar melt and is completely absorbed into the gram add in nutmeg and cardamon powder an

Cotton Soft Japanese Cheesecake~Baking Partners Challenge#9

 Baking Partners ninth challenge post-Cheesecake. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month. Cheesecake is something I have never tried baking at home and this month the group was given four recipes. I loved the recipe suggested by Reeni of Cinnamon and spice and everything nice . It was a bit different from the regular cheese cake. I have seen this before and always wondered at the light texture of this cake. You do not bite into creamy cheese cake but a light, soft airy cake of wonderful texture. At first I doubted whether it will have an overpowering egg flavor as this recipe uses six eggs,but there was no such problem. The cake I made developed two small cracks and I feared it will be deep. But once the cake cooled down it shrinked a bit and there was no signs of the cracks.This cake will rise a bit during baking and then shrink a little while cooli

Vella Naranga Curry/Achar

Vella Naranga Curry/Achar Vella Naranga Achar/lemon curry/pickle is a quick side dish  served during Sadhya. The  spiciness of this white lemon curry is from green chilly.The best chilly to use is kandari mulaku/bird eye chilly. They are small but quite spicy and imparts good flavor to this lemon pickle. These type of sadhya pickle and condiments are meant to instant recipes and that is served on the same day. So they do not have much shelf life. The lemon is first steamed or boiled to make the skin soft and bring out the lemon flavor and can be served immediately with rice. Ingredients Lemon- 6- 8 medium sized Kandari muluku- 12 (or green chilly- 5 chopped) Fenugreek powder- 1/2 tsp Hing powder- 1/2 tsp Ginger thinly sliced- 2 tbs Garlic sliced- 2 tbs Curry leaves- a few Gingerly oil- 2 tbs mustard seeds- 1/2 tsp Sugar- 1/2 tsp salt to taste Steam or boil the lemon till the skin is soft. If boiling take it before the skin cracks open. Allow it to cool

Kakka Erachi Ularthiyathu/Stir-fry

Kakka Erachi Ularthiyathu/ Stir-fry Kakka Erachi or Clam meat is another popular delicacy in Kerala.Mussels,crabs and clam/kakka erachi is widely used in the coastal regions of Kerala. Cleaning is tedious. Just like mussels the shells should be undamaged and tightly shut or else should be discarded. This is a spicy and tasty stir fry with the flavor of pepper  and toasted coconut. Kakka erachi can also be made as a thoran/stir fry with grated coconut.Try this recipe,you will surely love it. Ingredients Kakka Erachi/ Clam meat- 1 lb Sliced coconut- 1/3 cup Sliced shallots- 3/4 cup Minced ginger and garlic- 1 tbs Ginger garlic paste- 1 1/2 tsp Green chilly-1 Curry leaves- a few Turmeric powder- 1/2 tsp Chilly powder- 1/2 tsp Coriander powder- 1 1/2 tsp Pepper powder- 1/2 - 1 tsp Garam masala-1/3 tsp Meat masala- 1 1/3 tsp lemon juice- 1 tsp Coconut oil Salt to taste Clean kakka erachi/clam meat. Squeeze each of the black sack that you see on the top porti

Orange Raisin Scones

Orange Raisin Scones Scones are perfect tea time snack or just with a cup of coffee for  brunch.I made these scones with citrus flavored and raisins. It is only recently that I started baking scones and never knew it was so easy to make,there is not much kneading needed and can be made in a jiffy. It is buttery and tender in the inside and crispy in the outside.You can add cranberries or chocolate chips instead of raisins. Ingredients All purpose flour- 2 cups Baking powder- 1 tsp Baking soda- 1/2 tsp Salt- 1/2 tsp Sugar- 1/2 cup Butter- 5 tbs Egg-1 Orange juice- 1 orange Orange Zest-1 tsp Vanilla essence- 1 tsp Heavy cream- 1/2 cup Raisins- 1/3 cup Pre heat oven to 350 degree F and line baking sheet with parchment paper. In a large bowl mix flour,baking powder,soda,salt and sugar. Take butter that is  cold and chilled (not room temperature) and cut into small cubes. Add this to the flour and mix using a pastry blender( or with hand or a food processor). C

Pineapple Raita

Pineapple Raita Pineapple raita is a refreshing,sweet and full of flavor. It has a cooling effect and can be paired with any spicy or heavy meal,like flavored rice or parathas. Ingredients Chopped pineapple-1 cup Thick yogurt- 1 1/2 cup Sugar- 1 tsp Green chilly-2 Roasted cumin powder- 1/3 tsp Chopped coriander leaves- 1 tsp Pinch of chilly powder Pomegranate seeds- 1 tbs (optional) Salt to taste Whisk into yogurt sugar, salt and cumin powder. Add the rest of the ingredients and allow to rest for some time,serve chilled. Try this Hope you will all enjoy!

Minced Prawns Patties/ Pakoras

Prawns pakora can be served as a quick appetizer or as a spicy side dish with rice. If you are a prawns lover you should  give this recipe a try. It is made with minced prawns and spices and deep fried. This brings out more flavor of prawns and spices and is a mouthwatering appetizer.You can make another version of prawns pakoras by dipping in batter and deep frying it. Ingredients Prawns- 1 lb Shallots- 3-4 Ginger- garlic paste-1 1/2 tsp Green chilly-2 Curry leaves- a few Chilly powder- 1/3 tsp Coriander powder- 1/3 tsp Turmeric powder- 1/3 tsp Cumin powder-a small pinch Pepper powder-a dash Amchur powder- 1 pinch Chick pea flour/besan powder- 1 tbs Rice flour- 1 tsp Salt to taste Oil for frying Clean and wash prawns well. Pat dry and mince using a food processor. Finely chop onions,green chilly and curry leaves and add to the minced prawns. Mix ginger garlic powder and all the rest of the ingredients except oil and mix well. Heat oil in a pan, drop spoon fu