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Showing posts from May, 2014

Chocolate Walnut Bars

Chocolate Walnut Bars Baking partners challenge for this month is bar cookies. I always wanted to try them and when Swathi asked me to suggest two recipes  for this months challenge,I readily agreed. Thanks Swathi for this opportunity. Enjoyed this challenge! This is the second bar recipe for this months challenge. The first one is Lemon Bars.Chocolate Walnut bars is yummy,easy to make and kids will love this. It has a buttery dough, a chocolate raspberry filling and a crumble topping.   Recipe source Faye Levy's Chocolate Sensations,Hp Books,Canada,1986. Ingredients Walnut cookie dough Walnuts- 1 cup (3-3/4 0z.) Egg yolks-3 Sugar- 1/2 cup Salt- 1/4 tsp Vanilla extract-2 tsp Grated lemon zest- 2 tsp Chilled Unsalted butter- 1 cup ( 8 oz.) All purpose flour- 1 3/4 cups Chocolate Raspberry filling Raspberry preserve- 1/2 cup Semi sweet chocolate cut into chunks- 6 oz. Nutty crumble topping Sugar- 2 tbs All purpose flour- 1/4 cup Walnuts- 1/4 cup To make

Meyer Lemon Bars

Meyer Lemon Bars Baking partners challenge for this month is bar cookies. I always wanted to try them and when Swathi asked me to suggest two recipes  for this months challenge,I readily agreed. Thanks Swathi for this opportunity. Enjoyed this challenge! Lemon bar is a very popular bar cookie and lemons are available all year round. This makes a perfect summery treat. Here I used the Meyer lemons, which are sweeter  and not as tart as the regular lemons.I always loved sweet and tart lemon curd.This recipe has a basic lemon curd technique with the addition of condensed milk and flour. It is smooth and creamy and sets firm in the oven.Allow it to completely cool down and chill before you slice them. Try this recipe,you will surely love it. Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle . Ingredients Basic short crust recipe All Purpose flour- 1 1/4 cup Confectioner's sugar- 2/3 cup Pinch of salt Cold unsalted

Mangalore Fish Curry

Mangalore Fish Curry Mangalore fish curry is a delectable coconut based spicy and sour curry.You can use any firm flesh fish to make this curry. This recipe is inspired from  Hari Nayak's- My Indian Kitchen . It is a yummy south Indian style fish curry and goes well with rice. Ingredients King fish- 1 1/2 lb Onion- 1 medium Tomato- 2 medium Green chilly-2 Curry leaves- a few Coconut milk- 1 cup Tamarind paste- pulp of a small ball tamarind oil - 3 tbs Salt  to taste To make paste Dry red chilly- 7-8 ( according to spice tolerance) Coriander seeds- 1 tbs Cumin seeds- 1/8 tsp Black peppercorns-1/2 tsp Cinnamon stick- 1 inch thick piece Fenugreek seeds-a few Garlic- 5 cloves Ginger- 1 inch thick piece Coconut-1 cup Ground turmeric- 1/2 tsp Oil- 2 tbs Heat oil in a pan. Add chilly,coriander seeds,fenugreek seeds, cumin, cinnamon,pepper corns, whole garlic and chopped ginger. Roast this in low medium flame for about 5- 6 minutes. Allow this to

Cauliflower Prawns rice

Cauliflower Prawns rice  This recipe is inspired from vegetable biryani, I once tried at a restaurant. It had fried cauliflower in it as garnish and tasted delicious. I made this prawns rice and added  crispy cauliflower fitters. It is a delicious and filling rice.Serve this is papad and pickle. Ingredients Basmathi rice-  1 1/2 cups Prawns- 15 Celery chopped- 1/3 cup Green peas- 1/3 cup (or vegetable of your choice) Finely minced cauliflower- 1/2 cup Onion- 1 medium Green chilly - 3-4 Ginger garlic paste- 1 1/2 tsp Turmeric powder- 1/3 tsp Garam masala - 1/2 tsp Ghee- 1 tbs Bay leaf-1 Salt to taste For the fitters Cauliflower florets- 1 cup Chilly powder- 1/2 tsp Fennel powder- 1/2 tsp Turmeric powder- a pinch Corn starch- 2 tbs Flour- 2 tbs Oil for frying Salt to taste Heat ghee in a heavy bottom pan. Add bay leaf and ginger garlic paste and saute till raw flavor disappears.Add onion, green chilly,chopped celery and saute for two to three minu

Pineapple Payasam

Pineapple Payasam Desserts/payasam are part of every celebration and festive occasion in Kerala. There are different verities of payasams, but let me talk about some fruit payasams that are my absolute favorites. I must confess that a perfect fruit payasams we need patience, but the result is an exotic and extremely appetizing dessert.Chakka/Jack fruit, pazham/ plantain and mambazhayam/mango payasam/pradhaman are among the best of fruit payasams.  Pineapple pradhaman /payasam was new to me. I tried this for the first time at my cousins wedding. It was yellow in color and I am sure was made with sugar.It was a payasam to die for, extremely flavorful and sweet. I wanted to try a home made version of pineapple payasam and opted jaggery instead of sugar. This was part of our Vishu Sadhya ( Malayali New Year) and it was yummy. I read once that pineapple takes longer time to cook and for curries its flavor is best when it is cooked and mushy. So make sure you cook this down really w

Strawberry Pistachio Milkshake

Strawberry Pistachio Milkshake Delicious drink for hot a summer day! Ingredients Strawberries- 8-10 sliced Pistachios- 1/4 cup Vanilla Ice cream - 1/2 cup Milk- 1 1/2 cup Sugar- 3-4 tbs Vanilla essence-1/2 tsp Slice strawberries, mix with sugar and put in freezer for one hour. Remove pistachio shells and soak in hot water for ten minutes. Blend to make a fine paste. Into this add milk and the frozen strawberries and make into a fine puree. Finally add ice cream and vanilla essence and blend. Pour into glasses and serve with sliced strawberries and chopped pistachios. Try this Hope you will all enjoy!