Carrot and Apple Muffins

Ingredients:-

  1. Plain flour –1 cup
  2. Baking powder – 3/4 tsp.
  3. Baking soda – 1/2 tsp.
  4. Salt – a pinch
  5. Caster sugar – 3/4 cup
  6. Powdered cinnamon – 1 tsp.
  7. Desiccated coconut – 1/2 cup
  8. Almonds – 1/4 cup; toasted and then powdered in the mixer
  9. Eggs – 2 numbers; lightly beaten
  10. Sunflower oil – 1/2 cup
  11. Vanilla essence – 1 tsp.
  12. Carrot – 1 cup; grated
  13. Apple – 1 medium; peeled and grated

Method:-

  1. Preheat the oven to 180 C.
  2. Mix together the plain flour, salt, baking soda, baking powder, cinnamon powder, sugar, desiccated coconut and powdered nuts.
  3. in a large mixing bowl, whisk together the eggs, oil and essence. Fold in the dry ingredients mixture. Stir just until combined. Finally fold in the grated carrot and apple.
  4. Pour the batter into the lined holes of your muffin pan.
  5. Bake at 180 C for 25 minutes .
Posted in Baking, Breakfast / Dinner, Cake, Continental | Leave a comment

Cashew and cardamom biscuits

Ingredients:-

  1. All purpose flour – 2 cups
  2. Salt – a pinch
  3. Butter – 200 grams; softened
  4. Powdered sugar – 1 cup
  5. Egg – 1 number, large; separated
  6. Powdered cardamom– 1/2 heaping tsp.
  7. Cashew halves – as needed
  8. Cashews (chopped) – as needed

Method:-

  1. Sift together the flour and salt.
  2. Beat together the butter & powdered sugar with an electric mixer for 7-10 minutes or till creamy and fluffy.
  3. Beat in the egg yolk and the cardamom powder.
  4. Fold in the sifted flour mixture to get a smooth, sticky dough.
  5. Transfer the mixture to a tray lined with 2 layers of butter paper and level the top with a spoon. It should be 1/4-1/2″ thick. Apply beaten egg white on top with a pastry brush. Place the cashew halves. Apply egg wash again. Sprinkle chopped cashews on top.
  6. Bake in a 180 C preheated oven for 25 minutes. Take out from the oven and mark shape with a sharp knife. Bake again at 180 C for 15 minutes or till crisp and golden brown in colour.
  7. Separate the biscuits from each other when they are still warm because they harden on cooling.
Posted in Baking, Cookies, Lakshmi Nair recipes | Leave a comment

Kadumpayasam

  1. Wash 1/2 cup of broken matta rice several times & drain the water completely. Transfer the washed rice to a pressure cooker. Add 1.25 cups of water and close the cooker. Put the weight on and simmer for 6 minutes after the first whistle. Open the cooker once the pressures subside. Pour lots of cold water over the cooked rice and drain. The rice should be just cooked soft but not mushy.
  2. Melt 100 grams of jaggery adding 1/4 cup of water. Add 1 tbsp. of solid ghee and the cooked rice. Cook well till the mixture turns dry. Add 2 tbsps. of honey and cook further for 2 more minutes.
  3. Add 1/4 tsp of cumin powder & 1/4 tsp of cardamom powder. Mix well & switch off heat.
  4. Add 1 tbsp. of  coarsely powdered sugar candy (kalkandam), 1 well ripe banana chopped ( I used Chiquita), 5 dates finely chopped and 1 tbsp. of sultanas.
  5. Finally heat 1 tbsp. of solid ghee in a wok and toast 1 tbsp. of coconut cuts. Pour this over the payasam.
Posted in Payasam, Traditional Kerala dishes | Leave a comment

Injipuli

Ingredients:-

  1. Ginger – 250 grams or 1.75 cups (tightly packed); thinly sliced
  2. Tamarind – one big gooseberry sized ball soaked in 1 cup of hot water for 15-30 minutes
  3. Jaggery – one gooseberry sized ball (powder the jaggery and try to make a ball)
  4. Hing – 1/4 tsp.
  5. Salt to taste
  6. Coriander powder – 2 tsps.
  7. Kashmiri chilly powder – 2 to 3 tsps.
  8. Turmeric powder – 1/4 tsp.
  9. Coconut oil – for deep frying the ginger slices

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Curry leaves – a few
  4. Greenchilly – 1 to 2 numbers (chopped)

Method:-

  1. Heat coconut oil and deep-fry the ginger slices till crisp and brown in colour. Drain the fried ginger on paper towels & allow to cool. Grind to a coarse powder using a mixer/grinder.
  2. Squeeze the tamarind ball well and strain the extract. Add jaggery, hing and salt to the tamarind extract and bring the mixture to a boil. Add the coriander, chilly and turmeric powders. Bring the mixture to a second boil and add the coarsely powdered ginger. Cook on low heat for 7-10 minutes or till quiet thick. Switch off heat.
  3. In a wok, heat 1 tbsp. of coconut oil. Add the mustard seeds and allow them to pop. Stir in the curry leaves and chopped greenchillies. Add this to the injipuli and mix.
Posted in Lakshmi Nair recipes, Onasadhya, Traditional Kerala dishes | Leave a comment

Steamed Marble Cake

Ingredients:-

  1. All purpose flour – 11/4 cups
  2. Baking powder – 1.25 tsp
  3. Baking soda – 1/4 tsp
  4. Salt – a pinch
  5. Butter – 100 grams; softened
  6. Powdered sugar – 3/4 cup
  7. Egg – 2 numbers, large
  8. Vanilla essence – 1 tsp
  9. Evaporated milk – 1/2 cup
  10. Lemon zest – 1/2 tsp.
  11. Unsweetened cocoa powder – 2 level tbsps.

Method:-

  1. Sift together the flour, baking powder, baking soda and salt.
  2. Beat together the butter & powdered sugar with an electric mixer for 7-10 minutes or till creamy and fluffy.
  3. Beat in the 2 eggs, one by one and beat well after each addition. Stir in the vanilla essence.
  4. Fold in the sifted flour mixture & the milk alternately till you get a smooth cake batter.
  5. Divide the batter into 2 equal portions. To one portion add lemon zest and mix. To the portion add cocoa powder and mix.
  6. Pour the light batter into a greased cake tin & pour the chocolate batter on top. With a butter knife, swirl the batters to give a marble effect. Cover the cake tin tightly with an Aluminium foil ( the steam should not escape from the cake). Cook the cake in a steamer for 1.5 hours or till done. Keep the flame on high for the first 15-20 minutes and then reduce the heat to medium low.
  7. Enjoy the cake warm or cold with chocolate sauce.
Posted in Cake, Chocolate | 2 Comments

Chicken and Boiled Egg Chattipathiri (without oven)

  1. Select a big non-stick cook ware to make the Chattipathiri.
  2. Mix together 1.75 cups of plain flour and 1 tsp. of salt. Add enough lukewarm water and make a smooth, soft dough.  Knead the dough for 5 minutes. Cover the dough with a damp towel and keep aside for 1 hour. Divide the dough into 6 equal portions and roll out each portion into a big circle that fits your cook ware used for making the chattipathiri. Heat a tawa and placed out roti on it. Cook both sides till you find no raw spots. You do not have to cook these rotis like regular roti as we are going to cook them again. Keep the cooked rotis warm by wrapping them in a foil
  3. To make the chicken masala, heat 3 tbsps. of coconut oil and stir in 3 medium onions (finely chopped), 5 big garlic cloves (minced), 2 tsps. of minced ginger, 4 chopped greenchillies and a few chopped curry leaves. Cook till the onions turn golden brown in colour. Stir in 1 heaping cup of cooked and shredded chicken (boiled with salt, pepper powder, turmeric powder and kashmiri chilly powder) and mix well. Add 1/2 tsp. each of pepper powder and garam masala powder. Switch off heat and add 2 tbsps. of chopped cilantro. switch off heat and keep aside.
  4. To make the egg masala, heat 2 tbsps. of coconut oil and stir in 1 medium onion (finely chopped), 1 chopped greenchilly and a few chopped curry leaves. Cook till the onions turn golden brown in colour. Add 1/2 tsp. of kashmiri chilly powder and 3 hard-boiled eggs (cut into smaller pieces). Keep this egg masala aside.
  5. For the custard, beat together 4 big or 5 small eggs adding 4 pinches of salt and 1 tsp. of pepper powder.
  6. Take 3/4 cup of milk in a platter.
  7. Heat the cook ware and melt 2 tsps. of ghee. Take a roti and dip it in the milk and then in the beaten egg and place it in the dum pot. there will be no filling in between. Take the 2nd roti and dip it in the milk and then in the beaten egg and place it over the first roti. Spread the chicken mixture over this roti. Take the 3rd roti and dip it in the milk and then in the beaten egg and place it over the chicken mixture. Spread the egg mixture over this roti. Take the 4th roti and dip it in the milk and then in the beaten egg and place it over the egg mixture. Spread the chicken mixture over this roti. Take the 5th roti and dip it in the milk and then in the beaten egg and place it over the chicken mixture. Spread the egg mixture over this roti. Take the 5th roti and dip it in the milk and then in the beaten egg and place it over the egg mixture. pour the entire left over custard over the assembled chattipathiri.
  8. Cover the cook ware, keep the heat on high first and then lower the heat and cook for 10-15 minutes.
  9. Heat oil/ghee in another pan & invert the partially cooked chattipathiri and cook the other side for half a minute. Discard the bottom layer where there is no stuffing.
  10. Cut into wedges and serve warm.
Posted in chicken, malabar | Leave a comment

Corn Rice and Creamy Mushroom Ring

sweet corn mix.jpg

sweet corn rice.jpg

Sweet corn Rice:-

Ingredients :-

  1. Basmathi Rice – 1.5 cups
  2. Ghee – 1 tbsp.
  3. Boiling water – 3 cups
  4. Sunflower oil – 2 tbsps.
  5. Mustard seeds – 3/4 tsp.
  6. Cumin seeds – 1 tsp.
  7. Hing – a pinch
  8. Curry leaves – a few
  9. Ginger garlic paste – 2 heaping tsps.
  10. Onion – 2 medium, finely chopped
  11. Greenchilly – 1 number, slit
  12. Turmeric powder – 1/2 tsp.
  13. Coriander powder – 1 heaping tsp.
  14. Red chilly powder – 1/2 tsp.
  15. Tomato – 1.5 cups, chopped
  16. Green capsicum – 1 medium; finely chopped
  17. Boiled sweet corn kernels – 1.5 cups
  18. Garam masala powder – 1 tsp.
  19. Cilantro – 1/4 cup
  20. Salt to taste

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 & fry the rice for 3-4 minutes. Add boiling water & 1.5 tsps. of salt & cover cook on medium low heat for 10 minutes. Keep this cooked rice aside.
  3. Heat the oil & add the mustard seeds. Allow them to splutter. Add the cumin seeds & allow them to pop.
  4. Add the hing and curry leaves. Stir in the ginger and garlic paste and cook till the raw smell disappears. Throw in the onions & greenchilly. Cook till the onions turns translucent.
  5. Add the coriander, red chilly & turmeric powders & cook for a minute on low heat.
  6. Throw in the chopped tomatoes & add salt to taste. Cook for 10 minutes adding water as & when required. Add the chopped capsicum and corn kernels and cook for 5 more minutes.
  7. Add the garam masala powder & cilantro.
  8. Add the cooked rice to this sweet corn masala & mix.
  9. Serve with raitha/curd/creamy mushroom.

Creamy Mushroom:-

cream mushroom.jpg

  1. Mushroom – 250 grams; thinly sliced
  2. Oil – 1 tsp.+ 1 tbsp.; divided
  3. Butter – 25 grams
  4. Garlic – 2 big cloves; minced
  5. Onion – 1/4 cup; finely chopped
  6. Green capsicum – 1/2 cup; chopped
  7. Plain flour – 1 heaping tbsp.
  8. Cooking cream – 3/4 cup
  9. Water – 1/2 cup
  10. Pepper powder to taste
  11. Salt as needed
  12. Celery – 2 tbsps; chopped

Method:-

  1. Heat 1 tbsp. of oil in a frying pan & cook the mushrooms for 5 minutes or till completely dry. Remove the mushrooms from the pan & keep aside.
  2. To the same pan, add butter and 1 tsp. of oil. Stir in the minced garlic and fry for a minute. Add the chopped onions & capsicum. Cook till the onions turns translucent. Add flour and cook for a minute on low heat. Stir in the cooked mushrooms and mix. Add cream, salt and pepper powder and cook for a minute more. Garnish with celery.
  3. Serve with the corn rice.

The Corn-Rice Ring:-

corn ring.jpg

Posted in fusion, rice | 2 Comments

Tangy Aloo Baingan ki Sabji

aloo baingan.jpg

Ingredients:-

  1. Potato – 2 numbers medium or 1 big; cut into bite size cubes and fried in 2 tbsps. of sunflower oil with 1/2 tsp. of salt till lightly browned
  2. Eggplant – 500 grams; cut into bite size cubes and shallow fried in 2 tbsps. of oil with 3/4 tsp. of salt for 5 minutes
  3. Green capsicum – 1 medium; cut into 1″ cubes and pan fried in 1 tbsp. of oil for a minute
  4. Onion – 1 medium; cut into 1″ cubes and pan fried in 1 tbsp. of oil for 2 minutes
  5. Sunflower oil –3 tbsps.
  6. Garlic paste – 1 tsp.
  7. Onion – 1 cup; finely chopped
  8. Turmeric powder – 1/2 tsp.
  9. Kashmiri chilly powder – 1 tsp.
  10. Tomato – 1 cup; chopped and pureed in the mixer/blender
  11. Roasted and crushed coriander  seeds – 1 tsp.
  12. Roasted and crushed cumin seeds – 1 tsp.
  13. Water – 1/4 cup
  14. Tamarind – half a lime sized ball soaked in 1/4 cup of hot water for 15 minutes
  15. Chopped cilantro – 1/4 cup
  16. Salt as needed

Method:-

  1. Squeeze the soaked tamarind well and strain the tamarind extract.
  2. Heat oil in a broad non-stick pan and add the garlic. Cook till the raw smell of garlic completely disappears.
  3. Stir in the finely chopped onions and saute’ till the onion turns golden brown in colour.
  4. Add turmeric and kashmiri chilly powders and stir fry for 2 minutes on low heat.
  5. Add the tomato puree and cook for 10-15 minutes or till oil starts to separate.
  6. Add  water, enough salt & cover cook for 10-15 minutes on low heat.
  7. Add the fried potato cubes, fried eggplant cubes, fried onions, fried capsicum cubes, salt and 1/4 cup of water and cover cook for 5-10 minutes on low heat. Add cilantro, crushed coriander and cumin seeds. Finally add the tamarind extract and cook for 5 more minutes.
  8. Remove from heat and serve hot with roti/puri. This curry will be semi-dry.
Posted in North Indian, vegetarian gravy for dinner | Leave a comment

Special spicy chicken and potato pasta masala

  1. Marinate 250 grams boneless chicken breast cubes with 1/2 heaping tsp. of red chilly powder, 1/4 tsp. of turmeric powder, 1/2 tsp. of salt, 1/4 tsp. of pepper powder and 1/4 tsp. of garam masala powder for 30 minutes. Shallow fry the marinated chicken pieces in hot oil for 4 minutes on each side. Remove the fried chicken pieces from the pan & keep aside.
  2. Marinate 1 medium potato (cut into small cubes) with 1/4 tsp. of red chilly powder, 1/8 tsp. of turmeric powder and 1/2 tsp. of salt for 10 minutes. To the same oi used for frying the chicken cubes, add the marinated potato pieces and fry for 5 minutes on each side.
  3. Heat 2 tbsps. of sunflower oil in another pan & add 2-3 medium onions (thinly sliced)+ 1 tsp. of ginger paste+ 2 big garlic cloves (pounded) & fry till the onion turns golden brown in colour. Stir in 1/4 tsp. of red chilly powder, 1/8 tsp. of turmeric powder and 1.5 heaping tsp. of coriander powder. Cook for a minute on low heat. Stir in 1/4 cup of chopped tomatoes and cook till it turns mushy. Add the chicken pieces and fried potato cubes and mix well with the onion-tomato masala. Add 1/4 cup of water and salt & cover cook on low heat for 10 minutes. Add 1 small green capsicum (cut into long and thick pieces) and cook further for 10 minutes and cook further for 10 minutes or till the potato is cooked. Add 2-3 tsps. of tomato ketchup & pepper powder to taste.
  4. Cook 1.25 cup of macaroni in salted water (should be soft and not Al Dante) and drain the water. Spread the cooked macaroni over the chicken masala.  Sprinkle cheese ( I used one cheese triangle cut into small pieces) on the top & cover cook on low heat for 5 minutes.
  5. Garnish with cilantro/spring onion greens and serve hot.
  6. Serve like you serve biriyani.
Posted in chicken, fusion, pasta | Leave a comment

Rich chocolate squares

choc squares.jpg

Ingredients:-

  1. Plain flour – 2 cups
  2. Baking soda – 1 level tsp.
  3. Salt – 1/4 tsp.
  4. Butter – 150 grams
  5. Castor sugar – 1/2 cup
  6. Brown sugar – 1/2 cup (tightly packed)
  7. Semi sweet chocolate chips- 100 grams
  8. Milk – 1/2 cup
  9. Egg – 2 numbers
  10. Vanilla or chocolate essence –  1 tsp.
  11. Buttermilk – 1/4 cup

For the topping:-

  1. Butter – 40 grams
  2. Milk/cream – 3 tbsps.
  3. Icing sugar – 1.5 cups
  4. Unsweetened cocoa powder – 1.5 tbsps.

Method:-

  1. Preheat the oven to 180 C.
  2. Sift together the plain flour, baking soda and salt.
  3. Combine the chocolate chips, milk and brown sugar in a medium sauce pan and cook till the chocolate melts completely. Allow the mixture to cool down to room temperature.
  4. Beat together the butter and caster sugar till creamy and fluffy. Beat in the 2 eggs, one by one and the essence.
  5. Beat in the buttermilk.
  6. Fold in the sifted plain flour mixture alternated with the chocolate mixture.
  7. Transfer the batter to a prepared 9″ square tin and bake at 180 C for 25 minutes. Meanwhile prepare the topping for the squares.
  8. For the topping, combine milk and butter in a sauce pan and cook till the butter melts completely. Add the cocoa powder and icing sugar and mix. Apply this mixture on the cake when it is lukewarm and spread evenly.
  9. Let cool completely before cutting into squares.
Posted in Baking, Bars and squares, Chocolate, Continental | Leave a comment