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Showing posts from May, 2015

Victorian Pound Cake

Victorian Pound Cake
Baking partners challenge for this month is Pound Cake. This cake is known as quatre quarts or four quarters in France meaning four equal portions. The traditional  recipes calls for a pound of flour, sugar, butter and eggs and hence the name pound cake. The most important step in making this cake is the creaming and softening of butter and sugar which results in light even textured crumb. Pound cake are rich butter cake and you can add any flavor of your choice. Victorian pound cake uses rose water as flavoring. I found this in Sherry Yards- The Secret of Baking .Thanks Swathi for suggesting this months pound cake challenge.

Eggs- 4
Cake flour- 1 3/4 cup
Butter- 1/2 pound
Sugar- 1 cup+ 2 tbs
Rose water- 2 tsp
Lemon zest- 1/2 tsp
salt- 1/3 tsp

Allow butter and eggs to come to room temperature. Sift flour and salt 2-3 times and keep aside.
Grease a 9x5x3 inch loaf pan with butter. Line bottom with a strip of parchment paper and keep aside.
Using a hand …

Duck/Tharavu Mappas

Duck Mappas
Tharavu mappas is a delicious curry made with aromatic spices and coconut milk. Tharavu/ duck recipes are popular in some regions of Kerala, especially Kuttanadu. Mappas is a creamy spicy stew and a delicious combo with appam/idiyappam/puttu.

Duck cut into pieces- 1 kg
Onion- 2 medium thinly sliced
Chopped Ginger- 2 tbs
Garlic- 3- 4 cloves
Green chilly- 2
Tomato- 1 medium
Whole spices- clove- 3 cinnamon- 1 stick
Cardamon- 2, whole pepper- a few
Turmeric powder- 1/3 tsp
Chilly powder- 1 1/3 tsp
 Pepper powder- 1/3 tsp
Fennel powder- 1/3 tsp
Coriander power- 11/2 tsp
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup.
Vinegar- 1 tbs
Curry leaves- a few
Ghee - 1/2 tsp (optional)
oil and salt to taste

Clean and cut duck into small pieces.
Pressure cook this with salt, green chilly, garlic, turmeric powder and pepper powder. After three to four whistles, switch off the flame and allow to cool down.
Heat oil and ghee in a pan and add whole spices and saute for a m…

Pineapple Rasam

Pineapple Rasam
Pineapple rasam is quick and easy to make. It is tangy, sweet and flavorful. Usually at home we make the quicker version without dal. I got this recipe from vanitha magazine. Try this,you will surely love it.

Chopped pineapple- 1 cup
Cooked dal (mung dal)- 1/2 cup
Tomato- 1
( or one tbs tamarind pulp)
Shallot- 2
 Turmeric powder- 1/3 tsp
Sugar- 1/2 tsp
salt to taste

2)To roast and make a paste
Dry green chilly- 3-4
Cumin seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Urad dal- 1/2 tsp
Kadala parippu- 1/2 tsp
Asafoetida/Kayam- a pinch

3)To temper
Mustard seeds- 1/2 tsp
Cumin seeds- 1/3 tsp
Dry red chilly- 1
Garlic- 3 pods crushed
Curry leaves- a few
Chopped coriander leaves- a little
Oil - 2 tsp

 Cook dal/parippu till it is soft and mushy. Into the same pot add the chopped pineapple, chopped shallots,turmeric powder, sugar and salt. Add one cup of water and cook till soft. Add chopped tomatoes and cook for two to three minutes.
In a pan add one tsp of oil and roa…

Baked Chicken Pinwheels

Baked Chicken Pinwheels
Baked pinwheel with chicken filling can be served as a savory appetizer or tea time snack. This recipe has yeast dough,you can substitute it with ready made puff pasty dough.You can be creative and use any kind of filling-vegetables, spinach, tuna or meat stuffing.

Flour - 1 cup
Yeast - 3/4 tsp
Warm water- 1/3 cup
Salt - a pinch
Sugar- 1 tsp
melted butter- 2 tsp

For the filling
Cooked and shredded chicken-1 cup
Roasted pepper- 1/3 cup
Sun dried tomatoes chopped- 1 tbs
salt and pepper to taste
Garlic powder-  1/2 tsp
Parmesan cheese- 1 tbs
Chopped parsley- 1 tbs

In a wide bowl, mix flour salt, instant yeast and sugar. Now add the milk,melted butter and egg and knead into a smooth and soft dough. Cover with a damp cloth and allow it to proof until doubled in size (40 to one hour).
To make the filling first cook chicken and shred into thin pieces. Add chopped roasted bell pepper, sun dried tomatoes,chopped parsley and rest of the ingredients and…
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