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Showing posts from February, 2014

Country Captain/ Mild Chicken Curry with Saffron

Country Captain is an Anglo Indian chicken recipe, an adapted style of korma. It is very popular in club menu in Calcutta. The name is peculiar and may have come as it was a dish prepared for British officers when they were out of the country. It was a native curry adapted to European taste.There are different versions of this recipe in many countries especially in Southern American cuisine. To know more about this recipe check here.

Recipe source-Simon Parkes and Udit Sarkhel, The Calcatta Kitchen, Interlink Books,2007.

Chicken- 1kg
turmeric- 1/2 tsp
salt as needed
onion- 3 medium
Broken cashew nuts- 1/2 cup
Water- 2 1/2 cup
Ginger- 1 inch
Garlic- 6 cloves
vegetable oil- 2 tsp
Cumin seeds- 1/8 tsp
Bay leaf-2
Paprika- 3/4 tsp
Crisp fried onion- 1 cup
Ground coriander- 1 tbs
Heavy cream- 1/4 cup
Saffron-  a pinch
Mint- 2 springs
Cilantro- 2 tbs chopped
Garam masala- 1 tsp
( cinnamon, cardamon, clove and dried bay leaf)

Ghee- 1 tsp
Tomato cut into strips or round- …

Egg Curry/Nadan Mutta Curry

Egg Curry/Nadan Mutta Curry
 A classical Kerala breakfast of appam/idiyappam and mutta curry/egg curry is irresistible and filling too. I love this egg curry,it is simple and a perfect accompaniment with rice and chapathi too. The creamy gravy of this curry comes from a generous use of thick coconut milk. This curry can be made mildly spicy,if you do not like a spicy dish for breakfast.

Eggs- 5 hard boiled
Onions thinly sliced-3 medium
Ginger garlic paste- 2 tsp
Curry leaves - a few
Thick coconut milk- 1 cup
Thin coconut milk- 1 1/2 cup
Fennel powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 to 1 tsp
Pepper powder- 1/8 tsp
Coriander powder- 1 1/2 tsp
Cinnamon stick - 2 peices
Clove- 3

Boil egg for three minutes and set aside.
Heat oil in a pan and add cinnamon sticks and clove and saute till fragrant. Add curry leaves and ginger garlic paste and saute till the raw flavor disappears. Add onions and fry till golden brown,followed with tomatoes. Let the…

Peach Ice Cream

Peach Ice Cream
Custard based fruit ice cream are creamy rich and very refreshing.I tried  mango and strawberry ice cream and this was next in the list. It was in my draft for quite some time and finally decided to post this yummy summer treat.Peach ice cream has the flavor of vanilla and caramel. Try this, you will surely love it.

Whole milk- 1 cup
Heavy cream- 2 1/2 cups
Sugar- 1 cup
Egg yolks 4
Corn starch 2 tbs
Pureed peaches- 2 cup
Finely chopped peaches- 1/2 cup
Salt - a pinch
Caramel syrup- 2 tbs (optional)
Vanilla essence- 1 1/2 tsp

Make a puree of peaches and allow it to chill.
Mix milk, corn starch and sugar in a heavy bottom pan. Cook this in medium and stir continuously till it slightly thickens
 Beat egg yolks and gradually add 1/3 of the warm milk into the egg mixture stirring continuously. Add this egg mixture back to the milk and simmer whisking continuously. Cook whisking continiously until the mixture thickens and coats the back of a spatula. Strain it t…

Linzer Cookies~ Baking Partners Challenge

Linzer Cookies
Baking partners challenge for February,Valentine month is heart shape Linzer cookies. This recipe was suggested by Swathi. Swathi send us two cookie recipes- Linzer heart cookies and heart shaped crunchy seed cookies.Linzer cookie recipe is egg less almond flavored cookies. It is buttery and delicate sandwiched cookies. The filling is jam/fruit preserve. Try this yummy cookies,you will surely love it.
Adapted from Alice Medrich, Chewy, Gooey, Crispy, Crunchy

 Unbleached all-purpose flour-1  cup 2 tablespoon  (5.06 ounces)/145g
Ground almonds and/or hazelnuts-1/2 cup (2.5 ounces) 63g
Sugar-1/4 cup (1.75 ounces)/50g
Salt- 1/8 tsp
Ground Cinnamon- 1/8 tsp
Ground clove- 1/8 tsp
Butter- 8 tbs
Almond extract- 1/8 tsp
 Lemon zest- 1 tsp
Orange zest- 1 tsp
Strawberry jam-
Powdered sugar for dusting

Blanch almond and process in food processor till fine powder along with one tsp powdered sugar. (you can also use store brought almond meal)
In a bowl of combine the fl…

Pistachio Cardamom Rolls

Pistachio Cardamom Rolls
This is a cardamon flavored sticky, sweet bun, for all those who have a sweet tooth like me.You can have it as a treat or a yummy snack. I have used pistachios,but you can use any kind of nuts or dried fruit.

All purpose flour – 2 1/2 cups
Instant Yeast – 1 pkt
Milk – 3/4 cup (lukewarm)
Butter – 3 tbsp
Sugar – 2 tbsp
Vanilla – 1 tsp
Salt – 1 tsp

Pistachio- 1/2 cup
Demerara sugar- 1/3 cup
Cardamom- 1/2 tsp

In a wide bowl, mix flour salt, sugar . Now add the butter and the vanilla. Cut in and blend the butter with the flour using a pastry blender. Mix in the yeast.Now add the milk little at a time and knead into a smooth dough. Cover and allow it to proof until doubled in size (40 to one hour)
When the dough proofed to double its sized, place on a floured work space and punch the dough and smooth it. On a lightly floured surface, roll out the dough into approximately 12x12 inches square.Spread the sugar,pistachio and sprinkle cardamom le…

Pazham Nirachathu

Pazham Nirachathu
Pazham Nirachathu is a yummy snack from North Kerala. It is whole plantains stuffed with a sweet coconut filling, dipped in batter and fried. It is similar to pazham pori and kids will surely love this.

Whole plantains-2
All purpose flour/maida- 1/2 cup
Rice flour- 2 tbs
salt- a pinch
Sugar- 1 tbs

For the filling
Coconut- 1/3 cup
Sugar- 3 tbs
Ghee- 1 tsp
Cardamon- 1/3 tsp
Raisins- a few
Chopped cashew nuts- 4-5
( I also used 1 tsp dates and 1 tsp candied pineapple)

Heat ghee in a pan and roast cashew nuts and raisins till golden brown. Add coconut and sugar and stir for a minute and set aside. Allow this mixture to cool.
Make a medium consistency batter with maida,rice flour, salt and sugar and water. Keep aside.
Peel plantains and making a long shallow slit lengthwise ,leaving one inch towards both edges.  The slit should reach the center and carefully remove the black seeds. Stuff in the filling mixture.
Heat oil in a pan (or shallow fry with ghee), dip …

Varutharacha Neimeen Masala Curry

Varutharacha Neimeen Masala Curry
Varutharacha meen curry has a distinct aroma and is very appetizing.There are different dishes in Kerala cuisine, both vegetarian and non vegetarian, which uses roasted and ground coconut paste.This process of roasting add a rich dark color and thickness to the gravy. It is time consuming,but surely worth the effort.  I have used king fish/neimeen to make this curry. Serve this with rice, chapati or pathiri.
Ingredients King fish/Neimeen- 1 kg
Shallots sliced - 1/2 cup
Ginger- 1 inch thick
Garlic- 2 pods
Kudampuli/Malabar Tamarind- 3 pieces
Tomato- 1
Turmeric powder- 1/3 tsp
Chilly powder- 2 tsp
Coriander powder-2 1/2 tsp
Mustard- 1/2 tsp
Curry leaves- 1 spring.
salt to taste

To roast and make paste
Coconut- 1 1/2 cup
Fennel seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Shallots- 2 sliced
Curry leaves- 1 spring
Oil- 2-3 tbs

Soak kudam puli/ Malabar tamarind in 1/2 cup warm water and set aside.
Dry roast (in a very low flame) chilly p…

Italian Spicy Breaded Shrimp

Italian Spicy Breaded Shrimp
It is a classic appetizer from the Adriatic coast.It is crispy with the flavor of lemon,almond and cinnamon. Recipe calls for Ameretto or Italian almond liquor, I also used a little of almond flour and panko bread crumbs to the breading flour which adds a crunchy nutty flavor to the shrimp.

Recipe source: Betty Crocker's Italian cooking- recipes by Antonio Cecconi

Shrimp-25 large shrimp
Lemon juice- 1/2 lemon
Ameretto-3 tbs
(or 1/2 tsp almond extract)
Finely chopped garlic- 2 cloves
Oil for frying
All propose flour-1/3 cup
Almond flour- 3 tbs
Panko bread crumbs-3 tbs (optional)
salt- 1 tsp
Ground red pepper/ Cayenne-1 tsp
Ground cinnamon- 1/2 tsp

Peel shrimp,leaving tails on,take off the vein. Wash and pat dry.
Beat egg till light and fluffy and add amaretto,lemon juice and garlic.Into this add shrimp and mix till well coated. Cover and refrigerate for 10 minutes.
Heat oil in a pan ( 325 degree F). Mix flour, almond flour, panko brea…