Malt and Kit Kat cookies

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Ingredients:-

  1. Plain flour – 2 cups
  2. Baking soda – 1/4 tsp.
  3. Salt – a pinch
  4. Malt powder(Horlicks/Ovaltine/Maltesers) – 1/4 cup
  5. Chocolate chips – 1 cup
  6. Kit Kat wafers – 1 cup; crushed with a rolling pin
  7. Butter – 150 grams
  8. Castor sugar – 3/4 cup
  9. Brown sugar – 3/4 cup
  10. Egg – 2 numbers; medium
  11. Vanilla essence – 1 tsp.

Method:-

  1. Sift together the flour, malt powder, baking soda and salt.
  2. Beat together the butter and sugars till creamy and fluffy.
  3. Beat in the eggs and essence. Fold in the dry ingredients mixture. Finally fold in the chocolate chips and crushed wafers.
  4. Refrigerate the cookie dough for 30 minutes.
  5. Preheat the oven to 180C.
  6. Drop level ice cream scoopful of the dough on to a cookie tray lined with foil.
  7. Bake in the oven at 180C for 13-15 minutes.
  8. Let cool completely before serving.
Posted in Baking, Chocolate, Continental, Cookies | 1 Comment

Cherry and Almond tray bake

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Ingredients:-

  1. Plain flour –1.25 cups
  2. Baking powder – 1.5 tsps.
  3. Salt – a pinch
  4. Butter – 125 grams; softened
  5. Caster sugar – 125 grams
  6. Eggs – 2.5 numbers; large
  7. Vanilla essence – 1 tsp.
  8. Zest of half a medium lemon
  9. Almond meal – 3 level tbsps.
  10. Glazed cherries- 1/2 cup; washed, dried and coarsely chopped (Reserve a few for garnish)
  11. Semi-sweet chocolate chips – 1/3 cup
  12. Almond flakes – as needed

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt & baking powder. Add 1 heaping tbsp. of the sifted plain flour mixture to the glazed cherries (not to the reserved ones) and chocolate chips and toss to coat.
  3. Beat together the softened butter and caster sugar for 10 minutes with a hand mixer till light and fluffy.
  4. Beat in the eggs, one by one and beat well after each addition.
  5. Beat in the vanilla essence.
  6. Fold in the dry flour mixture, lemon zest, cherries, chocolate chips and almond meal.
  7. Transfer this mixture to a prepared 9×9″ brownie pan. Spread the almond flakes and reserved glazed cherries on top.
  8. Bake at 180C for 20 minutes.
  9. Let cool completely before serving.
Posted in Baking, Cake, Chocolate, Continental | Leave a comment

Chicken tikka and vegetable fritter Rice platter

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Ingredients:-

For the chicken tikka:-

  1. Chicken – 500  grams ( Boneless, skinless breast pieces), cut into 1″ cubes
  2. Salt – 1.5 tsp / to taste
  3. Thick hung curd – 1/4 cup (prepared from 1/2 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. Chaat masala – 1/4 tsp
  14. Lime juice – 1 tbsp.
  15. Orange red food color – a pinch
  16. Oil – 3 tbsp.
  17. Butter – 1 tbsp.

For the vegetable fritters:-

  1. Cauliflower florets – 1/2 cup; blanced
  2. Fresh corn – 5 numbers; cut into small piecs at and angle
  3. Egg – half a medium
  4. Cornflour – 2 heaping tbsps.
  5. Plain flour – 2 heaping tbsps.
  6. Salt – 3/4 to 1 tsp.
  7. Pepper powder – 1/2 tsp.
  8. Oil – to deep-fry the florets

For the vegetable mixture:-

  1. Butter – 1 tbsp.
  2. Carrot – 1 medium; chopped
  3. Capsicum – 1 medium; cut into 1″ cubes

For the rice:-

  1. Basmathi rice – 2 cups (soaked in water for 30 minutes and drained)
  2. Ghee – 1 tbsp.
  3. Cumin seeds – 1 tsp.
  4. Salt – 2 tsps.
  5. Boiling water – 4 cups

For the sauce:-

  1. Mayonnaise – 1 cup
  2. Tomato puree – 2 tbsps.
  3. Salt – 1/4 tsp.

Method:-

First prepare the chicken tikka:- Marinate the chicken cubes with all the ingredients from 1 to 15 written under “for the chicken tikka” for at least 2 hours in your refrigerator/ preferably overnight in your freezer. Heat oil and butter in a frying pan & fry the chicken till browned on both the sides. Remove the fried chicken tikka from the pan & keep aside.

Then prepare the vegetable fritters:- Marinate the cauliflower florets and baby corn with plain flour, corn flour, salt, pepper powder and beaten egg for 10 minutes. Deep fry in hot oil on medium heat till crisp. Drain on paper towels and keep aside.

Next prepare the veggies:– Heat 1 tbsp. of butter and fry the carrots and capsicum cubes for 3-4 minutes or till just soft.

Then prepare the rice:-  Heat ghee and add the cumin seeds. Stir in the rice and fry rice for 3-4 minutes on medium high heat. Add boiling water and salt & cover cook on medium low heat for 10 minutes.

For the sauce, combine the mayo, tomato puree and salt.

To prepare the platter, first spread the cooked rice on a platter. Spread the sauted veggies, chicken tikka and vegetable fritters over the rice. Finally drizzle the mayo sauce on the top and serve immediately.

Posted in chicken, rice | Leave a comment

Special Walnut Cake

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Ingredients:-

  1. Plain flour –1.5 cups
  2. Baking powder – 1 tsp.
  3. Salt – a pinch
  4. Butter – 150 grams; softened
  5. Light Brown sugar – 3/4 cup (packed)
  6. Eggs – 3 numbers, large
  7. Vanilla essence – 1 tsp.
  8. Lemon rind – of a medium lemon
  9. walnut halves – 3/4 cup or as needed

For the syrup:-

  1. Butter – 50 grams
  2. Golden syrup – 2 tbsps.
  3. Dark brown sugar – 1/4 cup
  4. Lemon juice – of half a medium sized lemon

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt & baking powder.
  3. Beat together the softened butter and brown sugar for 10 minutes with a hand mixer till light and fluffy.
  4. Beat in the 3 eggs, one by one and beat well after each addition.
  5. Beat in the vanilla essence.
  6. Fold in the dry flour mixture.
  7. Transfer this mixture to a prepared 8″ round cake tin. Spread the walnut halves on top.
  8. Bake at 180C for 35 minutes. While the cake is baking, make the syrup. Combine the golden syrup, butter, dark brown sugar and lemon juice in a medium sauce pan & cook till the sugar dissolves completely.
  9. Pour the syrup over the hot cake.
  10. Cut into wedges and serve warm with ice cream.
Posted in Baking, Cake | Leave a comment

Paalak Sambar

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  1. Cook together 1/4 cup of toor dal, 1/3 cup of shallots (no need to cut them), 1 big garlic clove (julienned), a few curryleaves, salt, 1/4 tsp of turmeric powder and 1 tsp of coconut oil adding 1 cup of water in your pressure cooker. Simmer for 10 minutes after the first whistle. Open the cooker when the pressures completely subside.
  2. Add 2 cups (tightly packed) of paalak leaves (coarsely chopped), slightly less than 1 cup of tomato, 1/2 heaping tsp of coriander powder, 4-5 shallots and 1/4 heaping tsp of cumin powder to the cooked dal mixture & close the cooker. Simmer for 5 minutes after the first whistle. Release the steam after 3-4 minutes.
  3. In a wok, heat 1 tbsp of coconut oil & add 1/2 tsp of mustard seeds. Allow them to pop. Add 1/4 tsp. of fenugreek and cook till they splutter. Add 2 dry red chillies (split) & a few curryleaves. Stir in 1 heaping tsp. of Sambar masala powder and 1/4 tsp. of hing/asafoetida. Pour the cooked spinach-dal mixture and bring it a rolling boil. Finally add 1/2 cup of freshly extracted thick coconut milk and remove from heat.
  4. Serve hot with rice.
Posted in Lakshmi Nair recipes, Traditional Kerala dishes, Vegetarian gravy for lunch | Leave a comment

Special koottu Curry

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Ingredients:-

  1. Elephant yam – 21/4 cups
  2. Potato – 1.25 cup
  3. Raw banana/ Pachakkaya – 1 cup ( Remove the green peel)
  4. White chickpeas or chana – 1 cup
  5. Water – 2 cups
  6. Pepper powder – 1 tsp.
  7. Turmeric powder – 1/2 tsp.
  8. Kashmiri chilly powder – 1/2 tsp.
  9. Salt to taste
  10. Jaggery -1 tsp.

For the coconut paste:-

  1. Grated coconut – 3/4 cup
  2. Cumin seeds – 1 tsp.

For the tempering:-

  1. Coconut oil – 1 tbsp.+ 1 tsp.;divided
  2. Urad dal – 1 tbsp.
  3. Grated coconut – 1 cup
  4. Mustard seeds – 1 tsp.
  5. Curry leaves – a few
  6. Dry red chillies – 2 number; split

Method:-

  1. Cook the chick pea adding 2 cups of water and 1 tsp. of salt in a pressure cooker. Simmer for 20 minutes after the first whistle. Open the cooker once the pressures subside and cook till 3/4th of the water evaporates.
  2. Mix together the chopped banana, cubed potato, elephant yam cubes, 2 cups of water, pepper powder, turmeric powder, chilly powder and 1.75 tsps. of salt in a medium saucepan. Cover cook till the veggies are soft. Add the cooked chana along with any left over water and cook further for 5 minutes. Mash the cooked veggies and chana slightly.
  3. Grind together the coconut and cumin seeds to a smooth paste adding little water.
  4. Add the coconut paste and grated jaggery to the vegetable mixture and cover cook for 5 minutes.
  5. Heat 1 tsp. of oil and fry the urad dal till golden brown in colour. Add the grated coconut and fry till it turns crisp and golden brown. Add this to the curry and mix.
  6. Finally heat 1 tbsp. of oil in a wok & splutter the mustard seeds. Add the dry red chillies and curry leaves. Pour this over the curry and mix.
Posted in Onasadhya, Traditional Kerala dishes | Leave a comment

Capsicum Mushroom Masala

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Ingredients:-

  1. Oil – 4 tbsps.
  2. Cumin seeds – 3/4 tsp.
  3. Onion – 2 cups; finely chopped
  4. Garlic – 4 numbers; chopped
  5. Ginger paste – 1 tsp.
  6. Turmeric powder – 1/2 tsp.
  7. Coriander powder – 2 heaping tsps.
  8. Kashmiri chilly powder – 1 tsp. (level)
  9. Tomato – 1.5 cups; chopped and pureed in the mixer/blender
  10. Tomato ketchup- 3 tbsps. (level)
  11. Mushrooms – 2 cups; thinly sliced
  12. Green capsicum – 1 medium; cut into 1″ square pieces
  13. salt to taste
  14. Thick coconut milk/ Fresh cream – 1/3-1/2 cup
  15. Garam masala powder – 1 tsp. (level)

Method:-

  1. Heat oil in a broad non-stick pan & add the cumin seeds. Allow them to crackle.
  2. Stir in the chopped onions & garlic. Cook till the onions turn golden brown in colour. Add the ginger paste and cook for 2-3 minutes or till the raw smell disappears.
  3. Stir in the masala powders and cook for 2 minutes on low heat.
  4. Add the pureed tomato and cook till the oil starts to separate.
  5. Stir in the ketchup and cook for a minute.
  6. Throw in the sliced mushrooms and half of the capsicum cubes and fry for a minute on high heat. Cook on medium heat till the mushrooms are done. Add salt. Finally add the remaining capsicum cubes, coconut milk/cream, garam masala powder and remove from heat.
  7. Serve hot with roti/paratha.

Source:-Annie’s kitchen

Posted in vegetarian gravy for dinner | Leave a comment

Eggless chocolate fudge brownies

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Ingredients:-

  1. Plain flour – 3/4 cup
  2. Unsweetened cocoa powder – 1/2 cup
  3. Baking soda– 1/2 tsp.
  4. Salt – a pinch
  5. Walnuts – 1/2 cup; coarsely chopped
  6. Curd – 1 cup
  7. Caster sugar – 3/4 cup
  8. Dark chocolate – 1/2 cup ( I used 60%); grated and melted by double boiling and cooled to room temperature
  9. Vanilla essence – 1/2 tsp.
  10. Water– 1/3 cup

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the flour, cocoa powder, baking soda and salt. Add the walnuts and mix.
  3. Beat together the curd and sugar till the sugar dissolves completely.
  4. Beat in the melted dark chocolate and the essence.
  5. Fold in the dry ingredients mixture alternated with water. Do not over-mix.
  6. Pour the batter into a 9×9″ brownie pan.
  7. Bake in the oven at 180C for 25 minutes.
  8. Let cool completely before cutting and serving.

Note:- There is no butter/oil in this recipe.

Posted in Baking, Bars and squares, Chocolate, Continental | Leave a comment

Modha fish curry without coconut (for tapioca)

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Ingredients:-

  1. Modha fish – 500 grams
  2. Coconut oil – 2 tbsps.+ 1 tsp; divided
  3. Fenugreek/Uluva – 1/4 tsp.
  4. Shallots – 15 numbers; medium size
  5. Ginger – 1″ piece
  6. Turmeric powder – 1/4 tsp.
  7. Red chilly powder – 1/2 heaping tbsp.
  8. Coriander powder – 1/2 heaping tbsp.
  9. Kudampuli/ gamboge – 3 small pieces soaked in 1/2 cup warm water
  10. Water – 1 cup
  11. Greenchilly – 2 numbers; slit
  12. Curry leaves – a few
  13. Garlic – 6 small cloves
  14. Salt to taste

Method:-

  1. Grind together the shallots and ginger to a smooth paste using a mixer/grinder.
  2. Heat 2 tbsps. of coconut oil in a non-stick pan and add the fenugreek. Allow them to splutter. Stir in the ground shallot-ginger paste and cook till golden in colour.
  3. Add the turmeric powder, coriander powder and red chilly powder and cook for 2 minutes on low heat.
  4. Add the soaked gamboge along with the water it was soaked in and cook for 2 minutes. Add 1 cup of water, slit greenchillies, curry leaves, salt and garlic. Transfer this mixture to a meenchatti and bring the mixture to a boil. Slide in the fish pieces.
  5. Cover cook on low heat for 20-25 minutes. Finally add 1 tsp. of coconut oil and remove from heat.
  6. Serve hot with steamed tapioca.
Posted in Seafood, Traditional Kerala dishes | Leave a comment

Cheesy Mushroom and spinach pan rolls

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20170605_175909Ingredients:-

For the mushroom spinach mixture:-

  1. Butter- 2 tbsps.
  2. Garlic – 2 tbsps.; minced
  3. Onion – 1/2 cup; finely chopped
  4. Spring onion – 1/2 cup; chopped
  5. Celery – 1/4 cup; chopped
  6. Mushroom – 2 cups; thinly sliced
  7. Spinach – 1 cup; finely chopped
  8. Salt and pepper to taste

For the white sauce:-

  1. Butter- 2 tbsps.
  2. Plain flour – 1 cup
  3. Milk – 1 cup
  4. Salt and pepper to taste
  5. Grated cheddar cheese – 1/2 cup

For the pancake batter:-

  1. Maida – 2 cups
  2. Eggs – 2 numbers
  3. Salt – 1 tsp.
  4. Water – as required (around 2.25-2.5 cups)

Other ingredients:-

  1. Egg – 1 number; beaten
  2. Bread crumbs – as required
  3. Oil – as needed for deep-frying

Method:-

  1. Heat butter in a broad non-stick pan. Add the chopped garlic and cook for a minute. Stir in the onions, spring onions and celery and cook till the onion turns translucent. Add the mushrooms and spinach and cook till the mixture is completely dry. Add salt and pepper powder and mix. In another pan, heat 1 tbsp. of butter, add the plain flour and cook for 2 minutes on low heat. Add the milk and cook till the sauce turns thick. Stir in the cheese and mix till the cheese melts completely. Add the spinach-mushroom mixture and mix. Remove from heat. Let the mixture cool completely. This is the filling for the pan-rolls. It would be semi-dry.
  2. Make the pancake batter by mixing together the flour, salt, eggs and water to make a batter of thin consistency. Strain this batter. Make thin pancakes. Cook only on one side.
  3. Place filling on one side of the pancake and roll tightly to make a roll. Repeat to make more pan-rolls. Dip each pan-roll in egg and roll in bread crumbs.
  4. Deep fry the rolls in hot oil on a medium high heat till golden brown in colour and crisp.
  5. Serve hot.

Source:- Vanitha Magazine

Posted in Fried, snacks, Vanitha recipes | Leave a comment