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.
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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 | 2 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 – 1/2 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.
Posted in Baking, Cake, Continental | Leave a comment

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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Moist Hazelnut Cake

choc squaresIngredients:-

  1. Plain flour –1 cup
  2. Baking soda – 1/2 tsp.
  3. Baking powder – 1/2 tsp.
  4. Salt – a pinch
  5. Unsweetened cocoa powder – 2.5 tbsps.
  6. Butter – 100 grams; melted
  7. Castor sugar – 3/4 cup + 2 tbsps.
  8. Eggs – 1 number, large
  9. Vanilla essence – 3/4 tsp.
  10. Sour cream– 3/4 cup

For the soaking syrup:-

  1. Water – 1 cup
  2. sugar – 1/2 cup

For the frosting    

  1. Nutella – 3/4 cup
  2. whipping cream – 1/4 cup

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt, cocoa powder, baking soda & baking powder.
  3. Transfer the sifted flour mixture to a large mixing bowl. Add the sour cream, melted butter, sugar, egg and vanilla essence to the sifted flour. Beat with a hand mixer on low speed for a minute till you get a thick cake batter.
  4. Transfer this mixture to a prepared cake tin. I used an 8 inch round cake tin.
  5. Bake at 180C for 30 minutes.While the cake is baking, make the soaking syrup.
  6. For the syrup, combine the sugar and water in a medium saucepan. Cook on medium heat till the sugar dissolves completely.
  7. Allow the cake to cool completely. Prick the cake all over with a fork. Soak the cake with the soaking syrup.
  8. For the frosting, melt the Nutella along with cream. Allow the mixture to cool down completely. Apply this frosting over the cake.
Posted in Baking, Cake, Chocolate, Continental | Leave a comment

Sambar Rice

sambar rice.jpg

  1. Soak 1 gooseberry sized ball of tamarind in 1 cup of hot water for 15-20 minutes. Squeeze the tamarind well. Strain the tamarind extract and keep aside.
  2. Cook 1/2 cup of toor dal adding 1.5 cups of water, 1 big garlic clove, 1/2 tsp. of salt, 1/4 tsp. of turmeric powder and 1 tsp. of ghee. Simmer for 10 minutes after the first whistle. Open the cooker after the pressures completely subside.
  3. Cook 1 cup of basmathi rice (pre-soaked in water for 30 minutes and then drained) adding 2.5 cups of water, 1 tsp. of salt and 2 tsps. of ghee. Simmer for 5 minuets after the first whistle. Open the cooker after the pressures completely subside.
  4. Heat 1 tbsp. of oil and add 10 shallots (just peeled) and fry for a minute on medium high heat. Add 2 carrots (cubed), 1 medium potato (cut into small cubes), 15-20 french beans (chopped), 2 cups of water, 1 tsp. of salt and bring the mixture to a rolling boil. Cover cook on low heat for 10-15 minutes. Add 1/4 cup of tomato (cut into chunks) and cook further for 2 minutes.
  5. Heat 2 tbsps. of oil in a deep pan. Add 1 tsp. of mustard seeds and allow to pop. Add curry leaves,1 greenchilly (chopped), 2.5 tbsps. of sambar masala powder1/2 tsp. of hing. Add the tamarind extract, cooked rice, dal, veggies along with any left over water, 1 cup of water, salt and boil for 5 minutes on medium heat.
  6. Heat 1 tbsp. of oil in a wok and toast 1/3 cup of cashews till golden in colour.
  7. Pour this over the sambar rice.
  8. Serve hot with raitha and pappad.
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Vegetable Pulao with green masala

pulao.jpg

Ingredients :-

  1. Basmathi Rice – 2 cups
  2. Ghee – 2 tbsps.
  3. bay leaf – 1 number
  4. water – 3 cups
  5. Thick coconut milk – 1 cup (extracted from 1 cup of grated coconut)
  6. Onion – 1 cup; finely chopped
  7. Potato – 1 cup
  8. Cauliflower – 1 cup; florets chopped finely
  9. Carrot – 1/2 cup
  10. French beans – 1/4 cup; finely chopped
  11. Tomato – 3/4 cup; seeded and chopped
  12. Salt to taste

For the green masala paste:-

  1. Mint leaves – 1/4 cup
  2. Cilantro – 1/4 cup
  3. Onion – 1 small
  4. Green cardamom – 3 numbers
  5. Cloves – 3 numbers
  6. Cinnamon powder – 1/4 tsp.
  7. white poppy seeds – 1.5 tsp.
  8. Ginger – 1/2″ piece
  9. garlic – 3 big cloves
  10. Greenchilly – 2 numbers

Grind all the ingredients from 1 to 10 to a fine paste without adding water

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside.
  2. Heat the ghee & add the bay leaf. Add and fry the chopped onion till it turns golden brown in colour. Stir in the ground green masala paste and cook for 5 minutes or till the oil starts to separate.
  3. Add the chopped potato, beans and carrot and fry on medium heat for 5 minutes. Add the chopped tomato and cook further for 2 more minutes. Add the rice and fry for 2-3 minutes.
  4. Mix together 3 cups of water and 1 cup of coconut milk and bring this mixture to a  rolling boil.
  5. Add this to the rice mixture and cover cook on medium low heat for 10 minutes.
  6. Serve hot with raitha,.
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Kadhai Paneer

kadhai paneer

Ingredients:-

  1. Paneer – 200 grams; cut into small cubes
  2. Oil – 2 tbsps.
  3. Butter – 25 grams
  4. Onion – 2 cups; thinly sliced
  5. Tomato – 1 cup; chopped
  6. Amchoor powder – 1 tsp.
  7. Garlic – 5 big cloves; made into a paste
  8. Ginger – 1/2″ piece; made into a paste
  9. Greenchilly – 2 numbers; slit
  10. Shallots – 5 numbers; peeled and thickly sliced
  11. Green capsicum – 1 small; cut into 1″ cubes
  12. Cilantro- 1/4 cup; chopped
  13. Cream – 2 tbsps.
  14. Salt to taste

For the Kadhai Masala:-

  1. Green cardamom – 4 numbers
  2. Cloves – 4 numbers
  3. Coriander seeds – 2 tbsps.
  4. Fennel seeds – 2 tbsps.
  5. Cumin seeds – 2 tbsps.
  6. Peppercorns – 8 numbers

Dry roast all these spices together for 1-2 minutes and grind to a fine powder. Use only half of the masala for this recipe

Method:-

  1. Heat 2 tbsps. of oil in a broad non-stick pan & add the chopped onion and cook till it turns golden brown in color.Throw in the chopped tomato and 2 tbsps. of water and cook on medium heat till the tomato turns mushy and oil starts to separate. Blend this onion-tomato masala to a smooth paste along with the kadhai masala and amchoor powder in a mixer/grinder without adding any water.
  2. Heat butter in the same pan & add the greenchilly, ginger and garlic pastes. Cook for 2 minutes. Add the shallots and cook till it turns translucent. Stir in the capsicum and fry for a minute. Add the ground masala paste and fry for a minute more.
  3. Add water and bring the mixture to a boil. Cover cook for 5 more minutes.
  4. Add the paneer cubes, cream and cook further for 2-3 minutes. Finally add cilantro and remove from heat.
  5. Serve hot with roti or naan.
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