Frosted chocolate cupcakes

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Ingredients:-

  1. All purpose flour – 2 cups minus 2 level tbsps.
  2. Cornstarch – 2 level tbsps.
  3. Baking powder – 2 tsps.
  4. Baking soda – 1 tsp.
  5. Unsweetened Cocoa powder –3 tbsps. (level)  (I used Al Ali)
  6. Salt – a generous pinch
  7. Oil– 1/4 cup ( I had used sunflower oil)
  8. Butter – 50 grams; melted and cooled to room temperature
  9. Caster sugar – 13/4 cup
  10. Vanilla essence – 1 tsp.
  11. Eggs – 3 numbers; big
  12. Buttermilk – 1 cup (made with 1 cup of whole milk and 2 tbsps. of white vinegar)

For the frosting:-

  1. Butter – 150 grams
  2. Cocoa powder- 2 tbsps. , sifted
  3. Icing sugar – 2 cups , sifted
  4. Vanilla essence – 1/4 tsp.
  5. Salt – a pinch

Method:-

  1. Preheat your oven to 180C.
  2. Sift together the all purpose flour, cornstarch, cocoa powder, salt, baking soda and baking powder.
  3. Mix together the eggs, caster sugar, vanilla essence, oil & the melted butter in a big mixing bowl.
  4. Gently fold in the sifted flour mixture in 2 additions alternated with the buttermilk. The batter would be a bit runny.
  5. Place cupcake liners in the cupcake pan. Fill the liners with the batter till 3/4th full.
  6. Bake at 180C for 18 minutes. Cool the cupcakes completely before piping the frosting.
  7. For the frosting, beat the butter with a hand mixer for 3-4 minutes or till creamy and fluffy. Beat in the icing sugar in 4 additions & beat well after each addition. Add the cocoa powder, salt & vanilla essence and mix. Pipe this mixture over the cooled cupcakes.
Posted in Baking, Cake, Chocolate, Continental | 3 Comments

Chakka Erissery

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Ingredients:-

  1. Unripe jackfruit – 3 cups; chopped lengthwise
  2. Salt to taste
  3. Turmeric powder – 1/4 tsp.
  4. water – 1 cup
  5. Oil – 1 tsp.

For the coconut paste:-

  1. Grated coconut – 3/4 cup
  2. Cumin seeds – 1/2 tsp.
  3. Garlic – 1 medium clove
  4. Greenchilly – 1 to 2 numbers
  5. Shallot – 1 number
  6. Curry leaf – 1 number
  7. Turmeric powder – 1/4 tsp.
  8. Salt – a pinch
  9. water – 2 – 3 tbsps

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1/2 tsp.
  3. Curry leaf – a sprig
  4. Grated coconut – 1 heaping tbsp.

Method:-

  1. Combine the jackfruit pieces, salt, turmeric powder, water and oil in a pressure cooker. Simmer for 5 minutes after the first whistle. Open the cooker after the pressures subside. Cook till almost dry. Mash the cooked jackfruit.
  2. Grind the coconut with garlic, greenchilly, shallot, curry leaf, cumin seeds, salt and turmeric powder to a very smooth paste adding little water.
  3. Add the coconut paste to the mashed jackfruit pieces and cook for 1-2 minutes.
  4. Heat 1 tbsp. of oil in a  wok and add the mustard seeds. Allow them to pop. Add the curry leaves and grated coconut. Fry till golden brown in colour. Pour this over the erissery.
Posted in Traditional Kerala dishes | Leave a comment

Crumb fry chicken in creamy BBQ sauce

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Ingredients:-

For the crumb fried chicken:-

  1. Chicken – 250 grams; boneless, cut into 1″ cubes
  2. Pepper powder – 1/2 tsp.
  3. Paprika powder – 1/2 tsp.
  4. Mustard paste – 1/4 tsp.
  5. Garlic – 3 big cloves; pasted
  6. Ginger paste – 1/2 tsp.
  7. Tomato ketchup – 1.5 tsp.
  8. Salt – 3/4 tsp. + 1/8 tsp.
  9. Oil – 1 tsp. + for deep frying
  10. Egg – 1 number; beaten with a pinch of salt
  11. Bread crumbs – as needed

For the sauce:-

  1. Butter – 1 tbsp.
  2. Plain flour – 1 tbsp.
  3. Water – 1/2 cup
  4. Cooking cream – 1/2 cup
  5. Salt and pepper powder – to taste
  6. Mustard powder – 1/4 tsp.
  7. BBQ sauce – 1/2 tbsp.
  8. Hoisin sauce – 1/2 tbsp.
  9. Parsley – 1 tsp.
  10. Fresh basil – 1 tsp.

Method:-

  1. Marinate the chicken pieces with salt, pepper powder, paprika powder, mustard paste, ginger garlic paste, tomato ketchup and oil for 2-3 hours. Dip each marinated chicken piece in beaten egg and roll in bread crumbs. Heat oil for deep-frying the chicken pieces. When the oil becomes hot, reduce heat to minimum and carefully slide in the chicken cubes. Cook for just 2 minutes on each side or till golden brown in colour. Maintain the heat of the oil at medium while frying. Drain the fried chicken cubes on to a paper towel.
  2. For the sauce, heat the butter. Add the flour and cook on low heat for a minute. Add water, cream, salt, pepper, mustard powder & cook till saucy. Stir in the BBQ and Hoisin sauces. Add the chicken cubes, parsley and basil leaves & mix.
  3. Serve hot with garlic bread/ mashed potatoes/ use this as a sandwich filling.

Source:- Masala Mornings by Shireen Anwar

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Egg-less chocolate chip banana loaf

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Ingredients:-

  1. All purpose flour – 1.25 cup
  2. Wheat flour – 3/4 cup
  3. Baking powder – 1 tsp.
  4. Baking soda – 1 tsp.
  5. Salt – 1/4 tsp
  6. Mini chocolate chips (semi-sweet) – 1/2 cup
  7. Unsalted butter – 100 grams, melted
  8. Caster sugar – 1/2 cup
  9. Brown sugar – 1/2 cup; packed
  10. Really ripe bananas (pureed in the mixer)  – 4 numbers (I had used Robusta bananas)
  11. Vanilla essence – 1 tsp.

Method:-

  1. Preheat the oven to 180⁰C.
  2. Grease and lightly flour a 2 lb. loaf tin.
  3. Sift together the plain flour, wheat flour, baking powder, baking soda and salt. Add the mini chocolate chips and mix. Keep it aside.
  4. In another bowl, mix together the melted butter, sugars, vanilla essence and pureed bananas.
  5. Add the dry ingredients to the wet ingredients & mix with a spatula.
  6. Pour the batter into the preapared loaf tin.
  7. Bake at 180C for 45 minutes & at 160C for 10 minutes.
  8. Serve warm.

Source:-  Divine taste with Anushruti

Posted in Baking, Cake, Chocolate, Continental | Leave a comment

Pachakkaya Chemeen Paalu curry

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Ingredients:-

  1. Kudampuli/ Gamboge – 2 small pieces, soaked in 1/4 cup of hot water for 30 minutes
  2. Prawns – 250 grams or 10 big numbers ( divided into half from the middle & cut into smaller pieces)
  3. salt to taste
  4. Greenchilly – 1 number, slit
  5. Ginger – 1 tbsp. + 1/2 tsp. ; divided
  6. Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
  7. Coconut oil – 1 tbsp. + 1 tbsp.; divided
  8. Mustard seeds – 1/2 tsp.
  9. Fenugreek – 1/4 tsp.
  10. Shallots – 3/4 cup, thinly sliced
  11. Garlic – 5 big cloves; chopped
  12. Curry leaves – a few
  13. Kashmiri chilli powder – 1 heaping tsp.
  14. Tomato – 3/4 cup; chopped
  15. Raw banana/ Plantain – 1.5 cups (peeled)
  16. Water – as needed
  17. Thick coconut milk – 3/4 cup

Method:-

  1. Cook the prawns adding 1/4 tsp. of turmeric powder, 1/2 tsp. of salt, 1 tbsp. of ginger, greenchilly, gamboge and the water used for soaking the gamboge. Bring to a boil & cover cook on low heat for 15 minutes. Allow the water to almost completely evaporate from the prawns. Remove the gamboge pieces from the cooked prawns.
  2. In a wok, heat 1 tbsp of coconut oil & splutter the mustard seeds.  Add the fenugreek seeds and cook them for a minute. Stir in the curry leaves, shallots, garlic, 1/2 tsp. of ginger & fry till they turn golden brown in colour.
  3. Add 1/2 tsp. of turmeric powder and 1 heaping tsp. of chilli powder and cook for a minute on low heat.
  4. Stir in the tomatoes and cook till they turn mushy.
  5. Throw in the chopped green bananas and mix. Add 1 cup of water and 1 tsp. of salt. Bring the mixture to a rolling boil and cover cook on low heat for 20 minutes.
  6. Add the prawns and cover cook on low heat for 2 more minutes. Finally add the thick coconut milk and remove from heat.
  7. This curry goes well with rice.
Posted in Seafood, Traditional Kerala dishes | Leave a comment

Prawn Mulaku curry

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Ingredients:-

  1. Prawns -250 grams
  2. Coconut oil – 1 tbsp. + 1 tbsp.;divided
  3. Shallots – 1/2 cup; thinly sliced
  4. Greenchilli – 2 numbers; slit
  5. Curry leaves – a few
  6. Garlic – 2 big cloves; chopped
  7. Ginger – 1/2 tbsp; julienne
  8. Turmeric powder – 1/4 tsp.
  9. Kashmiri dry red chillies – 24 numbers or 50 grams; soaked in hot water for 3-4 hours, deseeded and ground to a smooth paste
  10. Gamboge – 2 medium pieces soaked in 1/2 cup of hot water
  11. Water – 1 cup
  12. Powdered fenugreek – 1/4 tsp.
  13. Salt to taste

Method:-

  1. Heat 1 tbsp. of coconut oil in a manchatti. Add the sliced shallots, greenchillies, curry leaves, garlic and ginger. Fry till golden brown in colour. Add the turmeric powder and cook for a minute on low heat.
  2. Stir in the chilli paste and cook for 5 minutes on low heat till the oil starts to separate.
  3. Add the gamboge along with the water it was soaked in, water, salt and fenugreek powder and bring the mixture to a rolling boil.
  4. Add the prawns and cover cook on low heat for 20 minutes.
  5. Finally add 1 tbsp. of coconut oil and a few curry leaves and remove from heat.
Posted in Seafood, Traditional Kerala dishes | Leave a comment

Vellarikka or Indian cucumber pulisseri

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Ingredients:-

  1. Indian cucumber chopped  – 2 cups
  2. Water – 3/4 cup
  3. Greenchilly – 1 number;  slit
  4. Red chilly powder – ¼ tsp
  5. Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
  6. Very sour tomato – 1/4 cup; chopped
  7. Thick curd at room temperature– 2 cups (beaten in mixie)
  8. Sugar – ½ tsp / as needed
  9. Salt to taste

For the coconut paste:-

  1. Grated coconut – 1 cup
  2. Cumin seeds – 1 tsp.
  3. Turmeric powder – 1/4 tsp.
  4. Salt – a pinch
  5. Water – 2 to 4 tbsps.

For tempering:-

  1. Coconut oil – 2 tbsps.
  2. Mustard seeds – ¾ tsp
  3. Fenugreek seeds/ uluva – 1/4 tsp.
  4. Dry red chilly – 2 split
  5. Curry leaves – 1 sprig

 

Method:-

  1. Cook the cucumber pieces with red chilly powder, 1/4 tsp. of turmeric powder,slit greenchilli and 1/4 tsp salt adding 3/4 cup of water. Let boil. Lower heat and cover cook for 10 minutes.  Add the chopped tomato and cook for 5 more minutes.
  2. Grind the coconut, cumin seeds, salt and turmeric powder together to a very fine paste adding very little water.
  3. Add the coconut paste to the cooked veggies and cook on low heat for 2 minutes.
  4. Beat the curd in your mixer adding salt and turmeric powder.
  5. Add the well beaten curd to the cooked cucumber mixture and keep stirring on low heat till the gravy is heated through and starts to bubble (remove from heat when u see steam coming out of your ladle). Remove from heat immediately, otherwise it will curdle.
  6.  Add sugar as needed to balance the flavors.
  7. Season with mustard seeds, fenugreek seeds, dry red chillies and curry leaves.

Note:- You do not have to add tomato if the curd you use is sour. You can use green mango instead of tomato.

Posted in Traditional Kerala dishes, Vegetarian gravy for lunch | Leave a comment

Koorka or Chinese potato Upperi

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Ingredients:-

  1. Koorka – 3 cups; chopped
  2. Water – 3/4 cup
  3. Salt – to taste
  4. Turmeric powder – 1/4 tsp.
  5. coconut oil – 2 tbsps.
  6. Onion – 1 medium; finely chopped
  7. Shallots – 1/2 cup; coarsely chopped
  8. Garlic – 1 big clove
  9. Coconut cuts – 1/4 cup
  10. Curry leaves – a few
  11. Kashmiri chilly powder – 1 heaping tsp. or even more

Method:-

  1. Combine the koorka with 3/4 cup of water, 3/4 tsp. of salt and 1/4 tsp. of turmeric powder in a pressure cooker. Cook for 2 whistles on high heat. Open the pressure cooker once the pressures subside. Cook till dry.
  2. Pound the shallots and garlic together.
  3. Heat oil in a wok. Add the pounded shallot mixture, chopped onions, coconut cuts, curry leaves and fry till they turn golden brown in colour. Add salt and chilly powder. Cook for a minute on low heat. Stir in the cooked koorka and cook for 2 minutes on medium high heat.
Posted in Stir fry, Traditional Kerala dishes | Leave a comment

Creamy Tomato and spinach pasta

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Ingredients:-

  1. Pasta – 1.5 cups
  2. Oil – 1 tbsp.
  3. Garlic – 1 big clove; minced
  4. Onion – 1/4 cup; finely chopped
  5. Spinach – 1 cup; coarsely chopped
  6. Tomato pasta sauce ( I used Preggo traditional Italian pasta sauce) – 190 grams
  7. Cooking cream – 1/2 cup
  8. Water- 1/4 cup
  9. Fresh basil – 2 tbsps; coarsely chopped
  10. Olives – 1 tbsp; chopped
  11. Cheddar cheese – 1/3 cup; grated
  12. Salt and pepper powder – to taste

Method:-

  1. Cook the pasta in boiling salted water for 10 minutes. Drain water from the pasta and set the cooked pasta aside.
  2. Heat oil and add the garlic. Fry for a minute and then stir in the chopped onions. Cook till the onion turns translucent. Add the spinach and cook for 2-3 minutes on medium high heat.
  3. Add the pasta sauce, cooking cream, olives, basil, grated cheese, salt, pepper powder and the cooked pasta. Mix for 2 minutes and serve hot.
Posted in Continental, pasta | Leave a comment

Dates and chocolate chip cake

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Ingredients:-

  1. Dates – 1 cup; seeded and chopped finely
  2. Baking soda – 1/2 tsp.
  3. Boiling water – 1/2 cup
  4. Plain flour –1 cup
  5. Baking powder – 1/2 tsps.
  6. Salt – a pinch
  7. Butter – 100 grams; softened
  8. Castor sugar – 1/2 cup
  9. Brown sugar – 1/4 cup
  10. Eggs – 2 numbers, medium
  11. Vanilla essence – 3/4 tsp.
  12. Walnuts– 1/4 cup; coarsely crushed

For the topping:-

  1. Chocolate chips – 1/3 cup
  2. Butter – 1.5 tbsps.; chilled
  3. Brown sugar – 2 tbsps.
  4. Plain flour – 2 tbsps.

Method:-

  1. Preheat the oven to 180C.
  2. Add baking soda and the chopped dates to boiling water. Keep this mixture aside for 1-2 hours.
  3. Sift together the plain flour, salt & baking powder.
  4. Beat together the softened butter, castor sugar and brown sugar for 10 minutes with a hand mixer till light and fluffy.
  5. Beat in the 2 eggs, one by one and beat well after each addition.
  6. Beat in the vanilla essence.
  7. Fold in the dry flour mixture alternated with the dates mixture.  Fold in teh walnuts.
  8. Pour the batter into a prepared 8″ cake tin. Combine the topping ingredients and sprinkle it over the batter.
  9. Bake at 180C for 35-40 minutes. Let cool completely.
  10. Cut the cake into wedges, prick each wedge with a fork and soak with hot toffee sauce. (Mix together 1 tbsp. of butter, 2 tbsps. of brown sugar and 3 tbsps. of cream in a medium sauce pan and cook till the sauce thickens).
Posted in Baking, Cake, Chocolate, Continental | Leave a comment