Skip to main content


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. 

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 essence. Make a well in the c…

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  splatter guard or cover and fry…

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.
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 and stir in continuously till…

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 cooling. This…

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.


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, wipe dry and cut into pieces. …

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.
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 portion and discard it. Wash and rin…

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.


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
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). Cut in and rub the flour with …

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.
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.

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 full of the prawns pakora …
Related Posts Plugin for WordPress, Blogger...