Peanut butter and chocolate chip squares

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Ingredients:-

  1. All purpose flour – 1.5 cups
  2. Baking powder – 1/2 tsp.
  3. Salt –  a pinch
  4. Butter – 50 grams (softened)
  5. Creamy peanut butter – 1/2 cup
  6. Caster sugar – 1.5 cups
  7. Egg – 3 numbers, big
  8. Vanilla essence – 1 tsp.
  9. Semi-sweet Chocolate chips – 3/4 cup

Method:-

  1. Preheat the oven to 180C.
  2. Grease a 9″x 9″ brownie pan & keep aside.
  3. Sift together the flour, salt & baking powder.
  4. Beat together the butter, peanut butter and white sugar till creamy and fluffy.
  5. Beat in the 3 eggs, one by one.
  6. Stir in the vanilla essence and beat again.
  7. Fold in the sifted dry flour mixture and chocolate chips.
  8. Pour the cake batter into the greased tin & bake at 180C for 35 to 40 minutes.
  9. Let cool completely before cutting into squares.
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Fish curry with coconut paste

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Ingredients:-

  1. Fish – 300 to 400 grams
  2. Grated coconut – 1 cup
  3. Dry red chilies – 5 numbers; roasted in 1 tsp. Of oil
  4. Kashmiri dry red chilly – 3 numbers; roasted in 1 tsp. Of oil
  5. Coconut oil – 2 tbsps.
  6. Onion – 1 medium; thinly sliced
  7. Curry leaves – a few
  8. Turmeric powder- 1/4 tsp.
  9. Gamboge – 2 medium pieces soaked in 1/4 cup of water
  10. Tomato – 1 medium; quartered
  11. Ginger – 1 tbsp.; julienned
  12. Water – 1 to 1.5 cups
  13. Salt to taste

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Fenugreek – a pinch
  4. Shallots – 5 numbers; sliced
  5. Curry leaves a few

Method:-

  1. Grind the grated coconut along with the dry red chilies to a very smooth paste adding little water.
  2. Heat  2 tbsps. of oil in a manchatti and add the curry leaves and the sliced onions and cook till the onion turns golden brown in color. Stir in the turmeric powder and mix. Add the gamboge along with the water it was soaked in, the tomato cubes, the ginger juliennes, 1 cup of water and enough salt and bring the mixture to a boil.
  3. Carefully slide in the fish pieces and cover the meenchatti partially. Cook on medium low heat for 20 minutes.
  4. For the tempering, heat 1 tbsp. of coconut oil in a small wok. Add the mustard seeds and allow them to splutter. Stir in the fenugreek and cook on low heat for a minute. Add the sliced shallots and curry leaves and fry. Pour this over the fish curry.
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Baby potato masala fry

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Ingredients:-

  1. Baby potato- 800 grams or 16 numbers
  2. Coconut oil – 4 tbsps.
  3. Mustard seeds – 1 tsp.
  4. Onion – 1 number; medium; finely chopped
  5. Garlic – 4 big cloves; minced
  6. Curry leaves
  7. Turmeric powder- 1/2 tsp.
  8. Red chilly powder- 1 tsp.
  9. Coriander powder – 1.5 heaping tsp.
  10. Kasoori methi- 1/2 tsp.
  11. Salt to taste
  12. Lime juice – 1 tbsp.
  13. Water – 1/2 cup

Method:-

  1. Prick the baby potatoes with a fork all over and dip them in salted water for 30 minutes. Drain water and keep the potatoes aside.
  2. Heat oil in a pan and splutter the mustard seeds. Stir in the chopped onion, curry leaves, garlic and cook till the onions turn golden brown in color. Add the turmeric, coriander and red chilly powders and fry on low heat for a minute.
  3. Stir in the potatoes and add enough salt. Fry on high heat for 2 minutes. Add water and transfer the mixture to a pressure cooker. Simmer for 5 minutes after the first whistle.Open cooker once pressures subside. Cook till dry and the masala completely coats the potatoes. Finally add kasoori methi and lime juice and remove from heat.
  4. You could serve this as an appetizer or as a side dish with rice or roti.
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Mushroom Chettinadu

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Ingredients:-

  1. Button mushroom -250 grams, quartered
  2. Cumin seeds – 1 tsp.
  3. Fennel seeds – 1/2 tsp.
  4. Green cardamom – 2 numbers
  5. Cloves – 5 numbers
  6. Cinnamon- 1 inch stick
  7. Pepper corns – 6 numbers
  8. Kashmiri dry red chilly – 4 numbers
  9. Kalpassi -1/2 petal
  10. Star aniseed – 1/2 of one
  11. Desiccated coconut- 1/2 cup
  12. Coriander powder – 1 heaping tsp.
  13. Oil – 1 tsp. + 3 tbsps.
  14. Onion- 2 numbers; medium; finely chopped
  15. Garlic – 3 big cloves; minced
  16. Tomato – 1.5 cups; chopped
  17. Salt to taste

Method:-

  1. Heat 1 tsp. of oil in a pan and add the dry red chilies, cardamom, pepper corns, cloves, star aniseed, cinnamon, kalpassi, fennel seeds and cumin seeds and desiccated coconut. Fry till the coconut turns golden brown in color.Add the coriander powder and mix. Grind this mixture to a very smooth paste adding little water.
  2. To the same pan, heat 3 tbsps. of oil. Stir in the chopped onions and garlic. Cook till the onions turn golden brown in color. Add the tomatoes and cook for 5 minutes. Add the masala paste and fry for a minute. Stir in the chopped mushrooms  and salt. Fry for a minute . Cover cook for 10 minutes.
  3. Serve with pulao or roti.

 

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Chembu Vattichathu

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Ingredients:-

  1. Chembu/Taro – 2 cups; cut into medium cubes
  2. Turmeric powder – 1/4+ 1/4 tsp.
  3. coconut oil – 1 tbsp.+ 1 tbsp.; divided
  4. mustard seeds – 1 tsp.
  5. Fenugreek seeds/ Uluva – 1/4 tsp.
  6. Shallots – 1/4 cup; crushed
  7. Curry leaves – a few
  8. Ginger – 1 tsp; cut into thin strips
  9. Garlic – 2 numbers; chopped
  10. Kashmiri chilly powder – 1 heaping tsp.
  11. Gamboge/kudampuli – 1 medium piece soaked in 2 tbsps. of hot water for 15 minutes
  12. water – 3/4 cup + 1.5 cup
  13. Salt to taste

Method:-

  1. Cook the taro pieces in a pressure cooker adding 3/4 cup of water, 1 tsp. of salt, 1/4 tsp. of turmeric powder and 1 tsp. of coconut oil. Cook for 2 whistles on high  heat and open the cooker once the pressures subside.
  2. Heat 1 tbsp. of oil in a meenchatti. Add the mustard seeds and allow them to splutter. Add the fenugreek and cook for a minute on low heat.
  3. Add curry leaves and the crushed shallots, garlic and cook till they turn golden brown in colour.
  4. Stir in 1/4 tsp. of turmeric powder and kashmiri chilly powder and cook on low heat for a minute.
  5. Add the gamboge along with the water it was soaked in, 1.5 cups of water, salt and bring the mixture to a boil. Cook for 5 minutes.
  6. Add the cooked taro pieces and cook further for 5 more minutes on medium low heat. switch off heat and add 1 more tbsp. of coconut oil.
  7. This curry tastes good after 1 hour of sitting.
Posted in Traditional Kerala dishes, Vegetarian gravy for lunch | 2 Comments

Moist eggless chocolate cake with butter cream

Ingredients:-

  1. All purpose flour – 1 cup
  2. Baking soda – 1 tsp.
  3. Baking powder – 1/2 tsp.
  4. salt – 1/4 tsp
  5. Unsweetened cocoa powder – 6 tbsps
  6. Granulated sugar – 1 cup
  7. Hot coffee – 1/4 cup ( 1/4 tsp. of coffee dissolved in 1/4 cup of hot water)
  8. Milk – 1/4 cup; at room temperature
  9. Curd – 1/4 cup; at room temperature
  10. Vanilla essence – 1 tsp.
  11. Sunflower oil – 1/2 cup

For the frosting

  1. Butter – 100 grams
  2. Icing sugar – 2 cups; sifted
  3. salt – a pinch
  4. Vanilla essence – 1/4 tsp.
  5. Hot water- 2 tbsps.
  6. Unsweetened cocoa powder – 1/3 cup

Method:-

  1. Preheat the oven to 180C.
  2. Prepare an 8″ Al cake tin & set aside.
  3. Sift together the plain flour, baking soda, baking powder, salt & the cocoa powder. Add the caster sugar & mix.
  4. In a large mixing bowl, combine water, milk, curd, vanilla essence & oil. Add the sifted dry ingredients & beat with an electric mixer on low speed for 1-2 minutes until the wet and dry ingredients are well combined. Do not over beat.
  5. Pour batter into the prepared cake tin & bake at 180C for 30 – 32 minutes ( maximum). Please do not over bake. Your cake will turn out very dry & unflavourful. Let cool before frosting.
  6. For the frosting, beat the butter and cocoa powder till creamy and fluffy. Add the sifted icing sugar, little by little and beat. Stir in the salt, hot water and vanilla essence and mix. Frost the cake with the buttercream.
Posted in Baking, Chocolate, Continental, Uncategorized | 3 Comments

Brinjal Masala

DAACD6A2-D6FA-4B96-829B-C49721375F10.jpegIngredients:-

  1. Brinjal– 250 grams; cut into 1” fingers
  2. Coconut Oil – 3 tbsps.
  3. Grated coconut – slightly less than 1 cup.
  4. Roasted gram – 1.5 heaping tbsps.
  5. Mustard seed – 1 tsp.
  6. Garlic – 5 big cloves; minced
  7. green chilly – 1 number slit
  8. Ginger paste – 1 tsp.
  9. Onion – 1 number medium; thinly sliced
  10. Turmeric powder – 1/2 tsp.
  11. Coriander powder – 1/2 heaping tbsps.
  12. Red chilly powder – 1/2 tsp.
  13. Tomato – 3/4 cup; finely chopped
  14. Water – 1.5 cups
  15. Salt to taste

Method:-

  1. Pulse the grated coconut and roasted gram to a coarse mixture without adding water. Do not grind it to make a paste.
  2. Heat oil in a broad non-stick pan & add the mustard seeds. Allow them to splutter.
  3. Add the ginger and garlic and cook for 2 minutes. Stir in the sliced onion and greenchilly and cook till they turn golden brown in colour.
  4. Stir in the coconut mixture and cook till it turns golden brown in color.Add the turmeric powder and red chilly powder and cook for a minute on low heat.
  5. Throw in the tomatoes and 2 tbsps. of water and cover cook on low heat for just 2 minutes.
  6. Add the sliced brinjal and 1 tsp. of salt and mix. Add water and bring to a boil. Cover cook on low heat for 25 minutes. Open the lid and cook till the curry is almost dry.
  7. Serve hot with roti or puri.

Source:- Mia’s kitchen

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Potato capsicum subji

 

Ingredients:-

  1. Potato- 3.5 cups cubed
  2. water- 1 cup
  3. Cumin seeds – 1/2 tsp.
  4. Onion – 4 numbers medium; finely chopped
  5. Green capsicum – 2 numbers; medium chopped
  6. Turmeric powder – 1/2 tsp.
  7. Kashmiri chilly powder – 1/2 tsp.
  8. Kasoori methi – 1/2 tsp.
  9. Tomato – 1/4 cup; finely chopped
  10. Salt to taste
  11. Oil – 6 tbsps.

Method:-

  1. Cook the potato cubes adding 3/4 cup of water and 1 tsp. of salt in a pressure cooker. Cook for 2 whistles on high heat. Open the cooker once the pressures subside.
  2. Heat oil in a broad non-stick pan & add the cumin seeds. Allow them to splutter. Stir in the chopped onions and cook till they turn golden brown in color.
  3. Add the chopped capsicum and cover cook for 5 minutes.
  4. Add the turmeric powder, Kashmiri chilly powder and cook for a minute on low heat.
  5. Throw in the tomatoes and 2 tbsps. of water and cover cook on low heat for 15 minutes or till the tomatoes turn mushy and oil starts to separate.
  6. Add the cooked potatoes and mix well with the masala. Keep mashing as you mix. Fry well for 12 minutes or till brownish in color. Add the kasoori methi and mix.
  7. Serve hot with roti or puri.

Source:- Veena’s curry world

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Expresso marble cake

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Ingredients:-

  1. All purpose flour – 1.5 c
  2. Baking powder – 2.5 tsps.
  3. Salt – a pinch
  4. Butter ( at room temp.) – 150 g
  5. Caster sugar – 1 c
  6. Eggs –3 numbers, large
  7. Vanilla essence – 1.5 tsp
  8. Coffee – 1.5 tbsps. mixed with 1 tbsp. of hot water
  9. Whole milk- 1 tbsp.

Method:-

  1. Preheat the oven to 180 C.
  2. Sift together the plain flour, baking powder and salt.
  3. Beat the butter for 3 minutes with a hand mixer till creamy. Add the caster sugar in 3 additions and beat well after each addition. Beat well for a good 10 minutes.
  4. Beat in the eggs, one by one and the vanilla essence.
  5. Fold in the sifted flour.
  6. Divide the batter into 2 parts. To one part add the coffee mixture ( made into a thick paste with little water) & keep the other part plain.
  7. Pour dark and light cake batters into a prepared 2 lb loaf tin alternately and swirl with a butter knife to give a marble effect.
  8. Bake at 180 C for 30 minutes & 160C for 10 minutes.
  9. Decorate the cake with coffee buttercream after it cools down completely.
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Special masala vegetable curry

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Ingredients:-

  1. Oil – 1 tsp. + 2 tbsps.
  2. Grated coconut – 1/4 cup
  3. Green cardamom – 4 numbers
  4. Cloves – 6 numbers
  5. White sesame seeds – 1/4 tsp.
  6. Kashmiri dry red chillies – 10 numbers
  7. Pepper corns – 4 numbers
  8. Coriander powder – 1 heaping tbsp.
  9. Cashews – 1/4 cup
  10. Onions – 1 cup; thinly sliced
  11. Garlic – 4 big cloves; chopped
  12. Tomato – 1/2 cup; chopped
  13. Potato – 1 medium; peeled and cut into julienne
  14. Carrot – 1/2 a medium; cut into julienne
  15. Green capsicum – 1 medium; cut into julienne
  16. Beans – 8 numbers; cut into 1″ pieces
  17. Salt to taste
  18. Water – 1 cup
  19. Cooking cream – 1/4 cup
  20. Cilantro – 1/4 cup; chopped

Method:-

  1. Dry roast the grated coconut, a pinch of sesame seeds, a piece of cinnamon, 6 cloves, 4 peppercorns, 4 green cardamom and 10 Kashmiri dry red chilies adding 1 tsp. of oil till golden brown in color. Add the coriander powder and cook for a minute more.Grind the mixture to a very smooth paste adding cashews and little water.
  2. Heat 2 tbsps.oil in the same pan and add the fennel seeds. Allow them to splutter. Add the sliced onions and the chopped garlic. Cook till the onions turn golden brown in color.  Add the chopped tomato and cook for 5 minutes. Add the masala paste and cook for 5 minutes or till the oil separates.
  3.  Add salt and the vegetables. Mix on high heat for a minute. Add 1 cup of water and cover cook on low heat for 20 minutes. The veggies should be crunchy. Add cream and chopped cilantro. Bring to a slow boil and remove from heat. Serve with roti/naan.
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