Lemon and Honey Semolina cake

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Ingredients:-

  1. Coarse Semolina – 1 cup
  2. Baking powder – 1/2 tsp.
  3. Baking soda – 1/4 tsp.
  4. Salt – a pinch
  5. Butter – 50 grams, softened
  6. Powdered sugar – 1/2 cup
  7. Egg – 1 number, large
  8. Vanilla essence – 1/2 tsp.
  9. Whole milk – 1/4 cup

For the syrup:-

  1. Sugar – 1/2 cup
  2. Honey- 1/4 cup
  3. Lemon juice – 1 tbsp.
  4. Water – 1/2 cup

Method:-

  1. Preheat the oven to 180C.
  2. Mix together the semolina, baking powder, baking soda and salt.
  3. Beat together the butter & powdered sugar till creamy for about 10 minutes.
  4. Beat in the egg and vanilla essence.
  5. Fold in the sifted flour mixture alternated with the milk.
  6. Pour the batter into a  prepared cake tin. Bake at 180C for 20-25 minutes or till the cake starts to pull away from the sides of the pan. While the cake is baking, prepare the sugar honey syrup.
  7. Combine the sugar, honey, water and lemon juice in a medium saucepan. Cook till the sugar dissolves and the syrup turns a bit thick.
  8. Pour the warm syrup over the hot cake.
  9. Let the cake cool completely before cutting into squares.
Posted in Baking, Cake | Leave a comment

Eggless Ragi and Oatmeal crackers

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Ingredients:-

  1. Ragi flour – 1/2 cup
  2. Wheat flour – 1/2 cup
  3. Quick cooking oats – 1/4 cup
  4. Extra virgin olive oil – 2 tbsps.
  5. Salt – 3/4 tsp.
  6. Garlic powder – 1/4 tsp.
  7. Onion powder – 1/4 tsp.

Method:-

  1. Mix together the wheat flour, ragi flour, oats, salt, garlic and onion powders.
  2. Add the olive oil and rub into the flour till the entire mixture resembles coarse bread crumbs.
  3. Add water to make a stiff dough. Divide the dough into 2 equal portions.
  4. Preheat the oven to 180C.
  5. Roll out the prepared dough to a 8″ circle using a rolling pin. Prick with a fork all over and cut into 2″x 2″ square pieces using a sharp knife.
  6. Repeat with the other dough portion.
  7. Transfer the cookie squares to a tray lined with foil.
  8. Bake the cookies at 180C for 15 minutes, flip the cookies and bake the other side too for 15 minutes at 180C.

Source:- Tarla Dalal

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Eggless Cheesy Oatmeal and cumin crackers

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Ingredients:-

  1. Wheat flour – 1.25 cups
  2. Quick cooking oats – 1/4 cup
  3. Cumin seeds – 1 tsp.
  4. Pepper powder – 1/2 tsp. or more
  5. Salt – 1/2 tsp.or as per taste
  6. Butter – 1/2 cup
  7. Cream cheese spread (full fat)- 1/4 cup

Method:-

  1. Mix together the wheat flour, oats, salt, cumin seeds and pepper powder.
  2. Beat together the butter and cream cheese till creamy and fluffy.
  3. Add the combined dry ingredients and mix to make a dough.
  4. Preheat the oven to 180C.
  5. Refrigerate the dough for 30 minutes.
  6. Roll out the prepared dough to a thin circle using a rolling pin.The cookies will be really very crunchy if you roll the dough thin. Prick with a fork all over and cut out circles using a 2″ cookie cutter.
  7. Transfer the cookie circles to a tray lined with foil.
  8. Bake the cookies at 180C for 15 minutes or till the they turn crisp and golden brown in colour.

Source:- Tarla Dalal

Posted in Baking, Cookies, fusion | Leave a comment

Caramel Kesari

Ingredients:-

  1. Sugar – 2 cups
  2. Water – 1 cup
  3. Boiling water – 3/4 cup
  4. Semolina– 1.5 cup
  5. Ghee – 1/2-3/4 cup
  6. Boiling milk – 2.5 cups
  7. Cardamom powder – 1/2 tsp
  8. Cashews as needed
  9. Raisins as needed

Method:-

  1. First we have to prepare the caramel. Mix together 2 cups of sugar and 1 cup of water. Cook till the syrup turns golden brown in colour. Add 3/4 cup of boiling water, mix well and remove from heat. Keep this caramel syrup aside.
  2. Heat the ghee in a thick bottomed wok. Add the rava & fry till golden brown for 7 minutes.
  3. Add 2.5 cups of boiling milk to the rava & mix. Cook the rava on low heat  till dry. Add the caramel syrup and cook till the mixture starts to leave the sides of the wok..
  4. Add the cardamom powder, toasted cashews & raisins.Transfer the mixture to a tray.
  5. Let cool completely. Cut into desired shapes & serve.
Posted in Lakshmi Nair recipes, Uncategorized | Leave a comment

Chicken perelan with readymade chicken masala powder

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Ingredients:-

  1. Chicken – 500 grams, boneless breasts, cut into small cubes
  2. Eastern chicken masala powder– 3 tbsps.
  3. Coriander powder – 3/4 tbsp. (level)
  4. Red chilly powder – 2 tsps.
  5. Pepper powder – 1/2 tsp.
  6. Ginger – 1 tsp (made into a paste)
  7. Garlic – 6 big cloves, made into a paste
  8. Coconut oil – 1/4 cup
  9. Onion – 3 medium, thinly sliced
  10. Curryleaves – a few
  11. Greenchilly – 1 number, slit
  12. Tomato – 1 number, big, finely chopped
  13. Garam masala powder – 1/2 tsp.
  14. Water – 1/2 cup
  15. Salt to taste
  16. 1 medium onion – thinly sliced and deep fried till golden brown and crisp

Method:-

  1. In a pan, fry the Eastern chicken masala powder, red chilly and coriander powders for a minute on low heat. Mix 3/4th of this roasted masala powder with the ginger garlic paste, pepper powder, 1 tsp. of salt anmd a few drops of water to make a marinade. Marinate the chicken pieces with this paste for 2-3 hours in your refrigerator.
  2. Heat 1/4 cup of coconut oil in a broad non-stick pan. Add the onions, curryleaves & the greenchillies. Cook till the onions turn golden brown in colour.
  3. Add the tomato & cook for 15 minutes.
  4. Add the reserved roasted masala powder and the garam masala powder.
  5. Stir in the chicken pieces & mix well. Lower heat & cook for 5 minutes without the lid or till the chicken pieces are well coated with the masala.
  6. Add 1/2 cup of boiling water & salt to taste. Cover cook on low heat for 20 minutes. Add the fried sliced onions & mix.
  7. Serve hot with rice and moru kachiyathu.
Posted in chicken, Traditional Kerala dishes | Leave a comment

Chicken Tikka Pulao

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Ingredients:-

For the rice

  1. Basmathi rice – 2 cups
  2. Oil – 2 tbsps.
  3. Cumin seeds – 3/4 tsp.
  4. Cloves – 3 numbers
  5. Green cardamom – 3 numbers
  6. Cinnamon – one 2″ stick
  7. Peppercorns – 1/2 tsp.
  8. Onion – 3 numbers, medium; thinly sliced
  9. Greenchilly – 2 numbers
  10. Ginger paste – 1 tsp.
  11. Garlic paste – 1 tsp.
  12. Boiling chicken stock/water – 4 cups
  13. Salt as needed
  14. Sugar – a pinch

For the chicken tikka

  1. Chicken – 500  grams ( Boneless, skinless breast pieces), cubed
  2. Salt – 1.5 tsp / to taste
  3. Thick hung curd – 1/2 cup (prepared from 1 cup of curd)
  4. Ginger paste – 1 heaping tsp.
  5. Garlic paste – 1 heaping tsp.
  6. Kasoori methi – 1/2 tsp
  7. Kashmiri chilly powder – 1/2 – 3/4 heaping tsp.
  8. Paprika powder – 1 heaping tsp.
  9. Cumin powder – 1/4 tsp.
  10. Garam masala powder – 1/2 tsp.
  11. Cardamom powder – a pinch
  12. Cinnamon powder – 1/8 tsp.
  13. Black salt – 1/4 tsp
  14. Lime juice – 1 tbsp.
  15. Orange red food color – a pinch
  16. Butter – 40 grams, melted
  17. Cilantro – 1/2 cup; chopped
  18. Water – 2 tbsps.

Method:-

  1. Soak the basmathi rice in water for 30 minutes. Drain all the water from the rice & keep aside.
  2. Heat oil & add the cumin seeds and the whole spices. Stir in the garlic paste, ginger paste, sliced onions and greenchilly. Cook till the onion turns golden brown in colour.
  3. Stir in the rice & fry for 3-4 minutes on high heat.
  4. Add boiling water / chicken stock & salt & bring to a second boil.
  5. Cover cook on low heat for 10 minutes.
  6. Marinate the chicken pieces with all the ingredients written under “for chicken tikka”( except butter, cilantro and water) for atleast 2 hours in your refrigerator/ preferably overnight in your freezer. Thread the marinated chicken pieces on bamboo skewers and bake in a 210C preheated oven at 210C for 24 minutes. Bast the chicken pieces with the melted butter and any left over marinade in between the cooking time. Heat the butter in a frying pan & stir in the baked chicken pieces. Cook on medium low heat till the chicken pieces are nicely coloured. Give a dum of coal. Add  2 tbsps. of water and the cilantro & mix.
  7. Gently mix the chicken tikka with the cooked rice.

Source :- Annie’s kitchen, recipe slightly modified

Posted in chicken, rice | Leave a comment

Banana Sesame Bread/Loaf

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Ingredients:-

  1. All purpose flour – 1 cup
  2. Wheat flour – 1 cup
  3. Roasted white sesame seeds – 1 cup
  4. Baking Soda – 3/4 tsp.
  5. Salt – 1/8 tsp.
  6. Salted butter spread at room temperature – 1/3 cup
  7. Jaggery/ Brown sugar – 1 cup
  8. Ripe bananas mashed well – 1 and 1/2 cups (I used 3 big Chiquita bananas)
  9. Eggs at room temperature,beaten lightly – 2
  10. Vanilla essence – 1 tsp.
  11. Thick full fat curd – 1/4 cup

For the lemon glaze:-

  1. Icing sugar – 1 cup
  2. Brown sugar – 1/4 cup
  3. Lemon juice – of half a lemon
  4. Water –  1 tbsp.

Method:-

  1. Preheat the oven to 180⁰C.
  2. Grease and lightly flour a loaf tin.
  3. Sift together the flours, baking soda, toasted sesame seeds and salt.Keep it aside.
  4. In another bowl,beat together butter and sugar on a medium speed ,until creamy. Add eggs into it one by one and beat until soft. Stir in the vanilla extract. Add banana and thick curd and beat until they are just combined.Now add the flour mixture and fold it lightly.The batter should be slightly lumpy.
  5. Pour the prepared batter into the loaf tin.
  6. Bake at 180C for 40 minutes and at 160C for 10 minutes. Let the cake cool completely.
  7. For the lemon glaze, combine the icing sugar, brown sugar/jaggery, water and lemon juice in a medium sauce pan & cook till the sugar dissolves completely. Pour this glaze over the cake. Sprinkle 1/3 cup of toasted sesame seeds over the glaze.
Posted in Baking, Cake, Continental | Leave a comment

Muringayila stew

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This curry goes well with pathiri, rice and chapathi.

Ingredients:-

  1. Grated coconut – 2 cups
  2. Drumstick leaves – 3 cups
  3. Coconut oil – 2 tbsps.
  4. Cardamom – 1 number
  5. Cloves – 2 numbers
  6. Cinnamon – one 1″ piece
  7. Onion – 1 big/ 1 cup
  8. Curry leaf – 2 sprigs
  9. Ginger – 1/2″ piece
  10. Greenchilly -3 numbers
  11. Cilantro – 2 tbsps.

Method:-

  1. Extract 2 cups of thin coconut milk & 1 cup of thick coconut milk from the grated coconut.
  2. Grind together the greenchillies, ginger, cilantro and curry leaves to a smooth paste.
  3. Heat 2 tbsps. of coconut oil in a broad non-stick pan. Add the whole spices and stir in the thinly sliced onion.Fry till the onion turns translucent.
  4. Add the ground green paste and cook for 7 minutes till the oil starts to separate.
  5. Add the drumstick leaves and salt. Cook for 5 minutes on medium high heat till the leaves are wilted.
  6. Add the thin coconut milk and let it boil. Cook on medium heat for 15 minutes or till the gravy turns really thick.
  7. Remove from heat and add the thick coconut milk.
  8. Serve hot with chapathi/ pathiri/rice.
Posted in malabar, Traditional Kerala dishes, vegetarian gravy for dinner, Vegetarian gravy for lunch | Leave a comment

Kerala Chilly Chicken

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Ingredients:-

  1. Chicken – 500 grams, boneless; cut into small cubes
  2. Oil – for shallow frying the chicken
  3. Onion – 2 medium; cut into bite size cubes
  4. Green capsicum – half of a medium; chopped
  5. Garlic – 5 big cloves; minced
  6. Ginger – 1 tsp.; chopped finely
  7. Greenchilly – 1 number; slit
  8. Eastern chilly chicken masala – 1 level tbsp.
  9. Soy sauce – 1 tbsp.
  10. Tomato ketchup – 2 tbsps.
  11. Red Chilly sauce – 1 tsp.
  12. Water – 1 tea mug/ 300ml.
  13. Cornflour – 2 level tbsps. mixed with 1/4 cup of water
  14. Salt as needed
  15. Sugar – 1/4 tsp.

To marinate the chicken:-

  1. Eastern chilly chicken masala – 1.5 heaping tbsps.
  2. Salt – 1.25 tsp.
  3. Soy sauce – 1.5 tsp.
  4. Egg – half of a medium egg, lightly beaten
  5. Cornflour – 2 tbsps.

Method:-

  1. Marinate the chicken pieces with chilly chicken masala powder, salt, soy sauce, cornflour, egg and 1 tsp. of oil for 1-2 hours. Heat oil for shallow frying & fry the marinated chicken pieces till lightly browned. Drain on paper towels and keep aside.
  2. Remove excess oil from the pan & to the same oil used for frying the chicken, add the chopped ginger, greenchilly and garlic.
  3. Add the chilly chicken masala powder and cook for a minute on low heat.
  4. Stir in the chilly sauce, soy sauce and tomato ketchup. Cook for a minute on low heat.
  5. Add 300 ml. of water and bring the mixture to a boil. Check for salt & add more if needed.
  6. Stir in the chicken pieces. Cook on low heat for 5 minutes.
  7. Heat 1 tbsp. of oil in another pan & fry the capsicum & onion cubes for 2 minutes on medium high heat. Add this to the chicken & simmer for 2 minutes more.
  8. Finally add sugar and mix.
Posted in chicken, fusion | Leave a comment

Eggplant-Potato Subji

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Ingredients:-

  1. Potato –2 cups/ 2 numbers, medium (boiled, peeled and cut into bite size cubes)
  2. Sunflower oil – 2 tbsps.
  3. Ginger paste – 1 tsp.
  4. Onion – 1.5 cups/ 2 medium; finely chopped
  5. Greenchilly – 1 number, finely chopped
  6. Eggplant – 4 cups; cut into medium cubes
  7. Turmeric powder – 1/2 tsp.
  8. Coriander powder – 1 heaping tsp.
  9. Kashmiri chilly powder – 1 heaping tsp.
  10. Cumin powder – 1/2 tsp.
  11. Tomato – 1 cup, cut into medium cubes
  12. Water – 1/2 cup
  13. Chopped cilantro – 1/4 cup
  14. Garam masala powder – 3/4 tsp.
  15. Kasoori methi – 1/2 tsp.
  16. Salt as needed

Method:-

  1. Heat oil in a broad non-stick pan and add the ginger. Cook till the raw smell of ginger completely disappeears.
  2. Stir in the finely chopped onions and greenchilly. Saute’ till the onion just changes it’s colour and turns translucent.
  3. Add the eggplant cubes, turmeric powder and salt. Fry for 5 minutes on medium heat.
  4. Add kashmiri chilly powder, coriander powder, cumin powder and stir fry for 2 minutes on low heat.
  5. Add the tomato and mix well for a minute.
  6. Add  water, enough salt & cover cook for 10-15 minutes on low heat.
  7. Add the boiled potato cubes , chopped cilantro, 1/2 tsp. of garam masala powder & mix. Check for salt and add more if needed.
  8.  Switch off heat and add 1/4 tsp. of garam masala powder and kasoori methi.
  9. Serve hot with roti/paratha/porotta. This curry will be semi-dry.
Posted in vegetarian gravy for dinner | Leave a comment