Friday 3 November 2017

Aval fruity milk shake


Aval shake is a very popular street drink . It sells like hot cakes during the summer.  Its basically just aval (rice)flakes , milk , mashed banana and vanilla ice cream.  Now this street food is a filling drink in my kitchen.  We lovvve it so much that i just have it for dinner. Its very filling for kids and i added nuts to just give it a lift . Over all a natural super healthy drink . Icecream is just a new addition but otherwise its just mashed banana milk and aval flakes with sugar . I have replaced sugar with honey and mango ice  cream . 


I am still recovering from my neck strain and i just wanted to have this drink for dinner which made me feel a little on the bright  side. 😊

Ingredients 

  • 5 tablespoons aval rice flakes 
  • 3/4 cup milk 
  • 1 Chiquita banana smashed 
  • 2 tablespoon vanilla ( or any other ) icecream 
  • 1 teaspoon honey 
  • Nuts of your choice ( walnuts, cashews ,raisins)

Method 

  • First smash the banana . 
  • Now into a tall glass , add the banana, aval flakes , milk, ice cream , nuts . 
  • Serve cold and immediately as it might overflow with the soaking of the aval flakes .

Note 

  • Serve immediately cold .
  • Use fresh flakes .



Tuesday 31 October 2017

Sambar podi




Sambar powder is a 'must have' on the kitchen shelves of any Indian home . And i am sure homemade is always best and everyone will have their own versions of recipe.  I just cant stand the smell of the store bought ones. And after reading many recipes on the blogs , i jave come with my own version .
 Sambar podi was a hit  at home nd my folks loved it . So thought I should share this sambar powder recipe and main purpose being my kids can follow it too in future.

sambar powder - this is fresh and homemade which will give upto 200 grams in measure


Ingredients 

  • ½ cup coriander seeds  or 40 grams coriander seeds
  • 2 tablespoon cumin seeds 
  • 16 to 18 dry red chillies 
  • 1.5 teaspoon fenugreek seeds
  • 1 tablespoon black pepper
  • 2 tablespoon chana dal 
  • 1 tablespoon urad dal 
  • ⅓ cup curry leaves 
  • ½ tablespoon mustard seeds 
  • ½ tablespoon asafoetida (kayam)
  • ½ tablespoon turmeric powder

Method

  • Heat a pan and dry roast the corriander and cumin seeds till they become fragrant and color changes for 1 to 2 minutes .
  • Add to a large plate.
  • Remove the crown of the 16 to 18 red chillies , Wipe the pan with a cotton napkin , before roasting them.
  • Till they change color and pungent smoky aroma 
  • Place the roasted red chilies in the same plate.
  • Now add 1.5 tsp fenugreek  seeds. Stir and roast them till they get browned. Keep in the same plate.
  • Dry roast the black pepper till aromatic 
  • And  remove them from the pan ,add  to the same plate, where all the spices are kept.
  • To a pan add 2 tablespoon of chana dal. Keep on stirring at intervals, while roasting the chana dal. It takes longer to cook than the spices. the dal should get browned or golden,keep on stirring them and remove aside in the same plate.
  • Folow the same method for urad dal.
  • Now add 1/3 cup curry leaves (fresh or dried).  Roast curry leaves till crisp. Keep aside.
  • Now add 1/2 tbsp mustard seeds . After popping remove to a plate and keep aside 
  • Switch off the flame now and add 1/2 tbsp kayam in the pan. quickly stir as soon as you add it.
  • Just the color needs to change of the hing and you should get its aroma. remove and keep aside.
  • Now  all the spices cool down to room temperature.
  • In your grinder jar, add the spices. also add 1/2 turmeric .
  • Grind to a fine powder.
  • Remove on a plate and grind in batches and spread in plate to cool down. It will warm up while grinding .
  • Once the masala cools at room temperature, then spoon it carefully in a jar.
  • Tap and shake the jar, so that the sambar masala settles down while filling the jar.
  • Close tightly with a lid and keep at room  temperature

Friday 27 October 2017

Mushroom quiche


Blogging is a lab space where we continuesly research for new recipes all the time. I have come across this recipe for sometime and have kept  reading  and googling to get the right one  as mushrooms have been my pick every time i see them in the malls . But sadly i am the only one who loves this especially when we had pizzas, my plate will be the dump hole for mushrooms and i would gladly always have a plateful of these .

Mushroom quiche is either easy or it could invovle a few  process. Usually it invovles a crust base and then filled with the egg mixture loaded with mushrooms.spinach or meat.
I enjoyed it for breakfast and can't wait for the mushrooms to hit the market again.


Ingredients 

  • 1 tablespoon olive oil 
  • 8 oz mushrooms, chopped 
  • 1 small onion , chopped 
  • 2 garlic cloves
  • 1 bunch spinach (optional )
  • 4 large eggs 
  • Salt and pepper to taste 
  • 1 cup milk
  • 1/2 cup cream
  • 1/4 cup parmesean cheese
  • 1/2 cup mozzarella cheese


Method

  • Preheat oven to 190 c.
  • Clean mushrooms and  dry  them, and then slicing thinly.
  • Add oil in a large frying pan .
  • Add the onions and garlic.  Saute for 2 minutes .
  • Add mushrooms. 
  • saute until tender.
  • Spray 9 inch baking  dish with cooking spray to prevent sticking. Layer  the cheese, mushrooms to the bottom of the quiche dish.
  • In a liquid  measuring cup beat the eggs ,
  • 1/2 cup cream and then add milk until the total volume comes up to 2 cups .
  • Beat to  light and frothy. 
  • Add the salt and pepper .
  • Whisk until frothy again. 
  • Now pour the egg mixture into the dish over the layered cheese and mushrooms.
  • Bake for about 40-45 minutes till it turns firm to touch ..
  • Remove from the oven and allow to cool. Serve quiche at room temperature.
  • Enjoy!

Notes
An adaptation from Julia Child.
  • Make sure to dry the ingredients.  
  • Wet ingredients will make for a soggy quiche especially the mushrroms So pat out moisture with paper towels or whatever you have to do to ensure that your ingredients are just dry before adding into the quiche dish.
  • Make sure to beat the eggs cream and milk to frothy before adding to the quiche as it will make your dish filling. 

Saturday 21 October 2017

Chicken shawarma

Pita / arabic bread filled with a thin layer of any spread like hummus ,/thahini /garlic paste or even mayo flavored or not  and shavings of meat or chicken accompanied with tomatoes and onions  is a shawarma .
Here i have made with tandoored chicken and rest is as just as mentioned above. 


I have added french fried potatoes . And this is homemade too . Again this is a dinner option just like i said with my last post Chemeen eladda . Why have i not added this recipe for a long time 🤔. This is a complete meal and my kids love this and who doesn't.? I practically grew up eating shawarma...having said that in my days shawarma was one of the most sort out meal for dinner. We would go cycling and a near by bakery had one of the best shawarma sandwiches in the city . It is a Labanese outlet . And the heating one was too filling for the tummy and in those it was just 3 dhs ! We had to take a token and wait ( while we cycle around )and me being a plum pudding would have 2 .  But that's not the case now. They cost around 9 dhs and the filling is not that enough...but we rate it the best still ...😊.

Ingredients 

To marinade 

  • 2 tablespoon butter 
  • 500 gms chicken, cubed
  • 1/2 tsp black pepper
  • Salt to taste
  • 1/4  tsp Kashmiri chilli powder
  • 1 teaspoon ginger garlic paste 

For filling 


  • 1 sliced onion
  • 1 chopped tomato
  • 5 pita breads, small
  • 3 tbsp hummus 
  • French fries as required. 
  • 3 tbsp chopped parsley leaves 
  • Chopped lettuce leaves, as required

Method 


  • Mix ingredients for marinade in a bowl. Add the chicken cubes  and toss to coat well. Set aside for 15 minutes 
  • Add butter  in a frying pan and add the chicken along with the marination. Cook till done.
  • Slit the pita bread and spread one tbsp of hummus  on each sides . 
  • Sprinkle some parsley  leaves onions and tomatoes.  
  • Add the french fries.
  • Divide the chicken mixture into five  and spread onto the pitas. Add the lettuce leaves .
  • Roll them tight and serve immediately with some salted Labanese pickle!
Note 

  1. You can replace parsley with corriander leaves but parsley enhances the Labanese shawarmas much better. 
  2. Serve warm and immediately. 
  3. I had pickled carrots along with these. 

Wednesday 18 October 2017

Spicy fruit salad



Healthy fruit salad is a mixture of fruits and a little of spice will make your kids go crazy ! My bunch loves salads which makes it a compulsory spot on the table for dinner .


I have used just a few left over fruits and added some spices and eventually it became a great hit.
Clicking the pic was the tough part .

I had to make this salad twice as my kids were too quick in licking the bowl clean 

Ingredients


  • 1 Orange ,cut small pieces
  • 1 apple ,chopped
  • 2 cucumbers ,diced
  • 2 tablespoon pomegranates
  • 1 stalk corriander leaves chopped
  • For the dressing
  • 1 teaspoon pepper powder
  • 1 green , chilli slit
  • 1 lime
  • 1 teaspoon olive oil
  • Salt to taste .
Method
  • Mix all ingredients for dressing in a bowl.
  • Take chopped fruits in a bowl, pour over dressing and toss well.
  • Discard the chilli before serving.
  • Serve.


Friday 6 October 2017

Beef millagu curry



Beef millagu curry is as the name says it all,is a recipe from coorg . Cubed beef along with  red chilli powder and beef masala powder is coated well and marinated for half hour . Not much hassle and you will get a perfect  aromatic beef curry cooked up at a nick of time. 

To tell you the truth my beef curry never turns good even after so much trials. "Aj always complains beef tastes like boiled meat ." Ummande curry kootyal mathi avulla " ( can't get enough of (his) mom's curry ..) i had to admit his mom prepares better than me .. That's when our neighbour  jumps into the story ... she fell sick one day and my mom gave a little of our curry to her .. next day her kid came over to return the pot and she frankly said "itha beef curry theere sherryattilla!!" ( beef curry was not tasty ) . Well mom was a bit taken aback ..by her honesty... hehe she did say the truth though .. immediately her mom came over ... still recovering  and apologized for her daughters remarks ... and to our surprise  she also said we dont know how to prepare  beef...


Now My mom who was despirate  to learn their recipe and she asked her to come over and prepare dinner for us ... and she kindly excepted ... beef millagu curry and porottas... the best combo ..
And when Aj sat down for dinner . He went staright to the kitchen to see if i had really made the curry ..
So here's the recipe that changed my ranking in the best beef curry list!

Ingredients


  • 1 kilo beef  , cleaned and cubed .
  • 4 large onions, sliced
  • 6 Garlic cloves crushed
  • 1'piece garlic crushed
  • 2 green chillies chopped
  • 1 large tomato , chopped 

        Marinating powders

  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Salt
  • 1 teaspoon beef masala  ( i used eastern )
  • 1 teaspoon pepper powder ( i used eastern pepper meat )
  • 1 teaspoon red chilli powder
  • 1 tablespoon coconut oil
  • 1 teaspoon red chilli powder
  • 1 teaspoon Garam Masala powder
  • 1 teaspoon corriander powder.
  • 1 teaspoon turmeric powder
       Tempering
  • 2 teaspoon Coconut oil
  • 2 teaspoon red chilli powder
  • 1 teaspoon corriander powder.
Method

  • Marinate the beef in all the powders for 20 minutes app.
  • Heat oil in cooker vessel .
  • Add the ginger garlic crush pastes and green chillies.  Saute for a minute .
  • Add the onions . Saute till it turns  pink in  colour
  • Add the powders and salt . Add the meat and tomatoes . Toss and mix well. 
  • Meanwhile in a small pan, heat the oil on low flame  and add the red chilli powder and corriander powders stir and off immediately  taking care not to burn the powders . Add to meat masala ,.
  • Add 1 cup water and cook for 30 minutes, after whistle goes on . Open and garnish with curry leaves and serve .
Note
There is not much gravy but it will be enough . Adding water will just bland the dish on the whole .
I cooked this beef for 5 whistles and  lowered the flame and cooked for 15 minutes.  You can cook 30 mimutes on low flame after the whistle goes on too.

Wednesday 4 October 2017

Chemeen ellada


Chemeen ella adda recipe . Prawns are cooked in Coconut mixture and i have used red chilli masala as the main ingredient.

I am really losing the edge to write posts. Cooking clicking editting.. all fine but when it comes to writing about it ... thats the tough part now . I just keep writing the same subject over and over again ... i really wonder does anybody really read all this hard work ... 
For one thing i blog for this is one place i can come back to . So i keep my fingers cross and keep writing my heart here . Todays recipe is a real winner in as you guys might think its a real  time consuming recipe to follow... well for me its a NO ... i love oil free food and anything for such creation in my kitchen is a welcome . Do try it out soon. My family loves this as dinners too . So whenever we get fresh fish or prawns , there is no thinking twice.


The use of banana leaf in cooking brings in the flavours and the addas turn more moist . So if possible try to use them in the  cooking process.
I have cooked all in one steamer with the addas arranged apart from each other . 

Ingredients

Prawn masala 
  • 2 cups prawns , cleaned and deveined
  • 1/2 cup shallots, chopped
  • 2 medium onions, chopped finely
  • 1 tablespoon green chillies chopped finely 
  • 1 teaspoon ginger crushed
  • 1 tablespoon garlic crushed 
  • 2 teaspoon Kashmiri red chilli powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon fennel powder
  • Salt to taste
  • Curry leaves ,a sprig
  • 2 tablespoon coconut grind
  • 2 tablespoon Coconut oil 
  • 2 large banana leaf, with center stalk taken out
  • Corriander leaves for garnish


For the rice addas 
  • Two cups ponni rice / parboiled rice .
  • 1 teaspoon fennel seeds 
  • 1 teaspoon onion 
  • 1/4 cup coconut grind 
  • 3/4 cup rice flour ( or add till u get a smooth dough)
  • Salt to taste 


Method 
Step 1
  • First soak the rice in boiled water for 4 hours .
  • (You can prepare the masala by this time)
  • Grind the rice in very little water and last add the rest of the ingredients just before you finish the process of grinding .
  •  The onions, fennel and the coconut needs to be just crushed along with the rice batter . The batter should be thicker than idli batter. If it becomes thin then u will be needing more of the rice flour to form a smooth dough.
  • Now pour this thick batter into a mixing bowl. 
  • Make a soft dough adding in  the rice flour . 


Step 2
  •  Heat oil in a saucepan. 
  • Fry the curry leaves 
  •  Add the shallots and onions and stir for 2 minutes. 
  • Add the ginger and garlic pastes, green chillies and saute for 2 minutes .
  •  Add the masala powders and saute till fried. Finally add the prawns and cook till done .
  • Add the coconut grind and toss and cook for another 5 minutes. 
  • Now let the masala cool down .


 Step 3 
  • Spread one ball of dough in the middle of your palm and then place the masala in the centre.  
  • Close half way  through and press gently on the sides . It will look a half moon . Repeat with all .
  • Place the banana leaves in the steamer filled half with boiling water .
  • Place the addas and cook covered for 15 minutes or till the adda  dough is cooked 
  •  It will harden on cooling . 
  • Have them warm.  

Note .
Arrange 4 to 5  addas on the  banana leaves and you can keep them piled up in the steamer . 
Moist some coconut oil on the leaves . It will enhance the taste. 
Do comment after reading the post ..with love .😉


Tuesday 26 September 2017

Grapejuice pulp


I love fresh juices,and if it  can be  refrigerated  and stored to chill for long , the better ..as my family are hookers on fresh juice  as always . This is a childhood memoir drink . Umma prepares this everytime and its easy to serve for guests on short notice . We just have it from the bottle itself . But then came a time we just got fed up of the look itself  . And as they say some recipes  just die out in time . Faiz , my youngest is allergic to grapes so boiling them is the only option . At the same time its his best fruit .
Its been a long time since i have done a juice post .. after closing my last WordPress site for technical reasons i have ventured back to square one with great excitement .. my friends and relatives have supported me throughout and that makes me even more reluctant to be more involved in my blog . This is a special space for me . It gave everything i wanted... and i hope and wish i get all the support from my' virtual 'friends to continue further.  Moreover the best part of blogging is it always keeps me alive  .

Grapejuice pulp recipe

Ingredients 

  • 2 kgs grapes
  • 1 cup sugar
  • Water for boiling

Method

  • Clean the grapes and boil in immersed water .
  • Once it starts to boil , off and drain into a mesh bowl .
  • Strain into a deep vessel.
  • Pulp out as much as you can with a spoon .
  • While still warm add the sugar and mix well . Add more if required.
  • Store in bottles in refrigerator. It will stay upto a three  to four days .

Note.
I generally don't add sugar when  i make this during Eid or Ramadan . As most of my guests are diabetic .

Monday 25 September 2017

Lays style ! Potato chips


Homemade potato chips recipe . Now who wouldn't want  a bagful of potato chips and i wish mine doesn't get over at all .
It's been some days since i got this sad news of my classmates' departure from this world . At first i just thought I would let it go and will not wrote a post on it . But as  i was cleaning my waredrobe i found my old clips of our school photos and i felt really sad for her to die so young .. We were like a group of five best friends. Almost grew up together . It was only after 10 th std   we  went our ways . It left me thinking how little time we have in this world.  I even tell my kids i can't even 'see' the day and night change . How many more years will we get together with our kids , family ,friends ... only thing that one will leave behind is the legacy we leave with our dear ones... the good deeds and our imaan (faith) . So let the noor(light ) in our life increase with time by just doing a good deed everyday . 
Back to the recipe...
1 kilo ...2 or 3 kilos ... how much ever i make  there will  always be a fuss as to who gets more of it . Yes these potato chips are so addictive.  After a lot of trials i have got the perfect way to make them and yes it tastes much better  .. like Zehna says its organic umma!
Just follow a few pointers and you will get them perfect.

Ingredients
  • 1 kilo potatoes 
  • Sunflower for deep frying 
  • Salt 
  • 1 tablespoon chilli flakes


Method

  • Chop the potatoes finely using the vegetable chopper blade so that you can get  really thin slices .
  • After which the chopped potatoes need to be soaked in clear filtered  water for 1 hour minimum.
  • Drain into a large siever and let all the water go off the potatoes . Leave it for 5 minutes. 
  • Heat a large kadai with oil . It should be medium hot and fry the potatoes in batches. 
  • Keep stirring .. yes this is the tiring part but beleive me its worth it.
  • Stir it regularly so that they fry evenly .
  • Once it starts to turn golden brown drain it off into tissue paper. 
  • Sprinkle salt and red chilli powder and toss well .
  • Now this  is purely according to taste.

Notes
The potatoes have to be soaked for 1 or more hours.  These will turn a bit rubbery and thats when its ready to fry.
Sunflower oil is  best for making these fries.
You have to keep on stiring till it turns golden brown .

Tuesday 12 September 2017

Vegetable egg croquettes

This croquette is a sure tummy filling and has a lot of mixed vegetables ,eggs and breadcrumbs to combine it all. Its simple ingredients and i always rate this snack as one of my favorite. 
As my kids are at a threshold of hunger spike i have to make a snack for tea . I love snacking  as malabar , especially Kannur, is a huge hub for their snacks . We love preparing chai kaddis (tea snacks ) . Even kitty tea  parties are  trending in our society.  So however tedious work goes into preparing kaddis , every party will be loaded with new varieties. 

These egg and vegetable croquettes  are spicy treat especially when u have guests coming around . Either way my kids love anything thats just tastes  cutletty 😉. 

Ingredients 

  • 4 eggs boiled
  • 3 large potatoes, boiled and skin off.
  • 1 onion chopped finely 
  • 2 cups mixed vegetables.
  • 1 teaspoon Ginger and garlic paste 
  • 3 Green chillies chopped 
  • 1/4 teaspoon Turmeric powder 
  • 1/2 teaspoon pepper powder 
  • Curry leaves and corriander leaves chopped
  • Salt to taste

For dipping :
  • Breadcrumbs 
  • Eggs 

Method 
  • Cut the potatoes into half and boil  
  • with skin on for 3 whistles  . Once cooled  ,peel the potatoes and smash.
  • Add 1 tablespoon coconut oil and saute the onions . Now Add in the green chillies ginger garlic paste and  Cook for 3 minutes. Add all the powders.   Add the vegetables and add salt , cook till done. Check the salt and add green chillies if needed.  Add the leaves . Allow to cool .
  • Once it is all done transfer to a large bowl ,add the  potatoes and mix well . 
  • Cut a  boiled egg lengthwise into 6 slices .
  • Now gently coat the egg slices with the potato masala.  
  • Ensure to coat the eggs covering all sides. It will take a cylindrical shape .
  • Dip in the eggs generously and coat in breadcrumbs.
  • Fill a pan with oil . Once hot enough, add the croquettes carefully frying  till golden brown all sides .
  • Serve with hot chilli sauce or with hot chai as i had mine . 
Note :
Check the salt after the masala is done .
These croquettes taste better when its spicy .
While shapping have patience as it tends to break if it doesn't take a proper cylindrical shape around the eggs .

Sunday 10 September 2017

Rasa malai - A pakisthani delight


Rasa malai is a sweet dish loaded with nuts milk and milk solids  . Its one of the most sort out sweet in Pakistani  menu . As the topic was chanelling towards Pakistani cuisine for this months the Muslim Food Blogger Challenge !, i am soo excited  to come back to blogging , googling it did take my time .. most of the dishes are so much familiar ... i just couldn't decide which one to prepare .. that's when i realised i always wanted to try this recipe. 
I love easy sweets and when its fuss free and quick to get on the table where i could always dig in . I love  sweets especially if they have nice pure ghee touch to it... and when it comes to desi or paki sweets its sure to have some   ghee to it. .

I have googled  some recipes  and just came down to this one.  Rasamalai is as authentic  Pakisthani sweet as it is here in India. This is easy and no flop recipe . The similarities in the dishes is enormous so one cant really say the differences .
Do check out the rest of the recipes from this months  participants. 
Ingredients :

For Milk 
  • 1 liter / 4 cups milk
  • 1/2 cup sugar
  • 1 pinch cardamom powder
  • 2 tbsp.  pistachios, finely sliced
For Balls :
  • 1 cup powdered milk ( full fat)
  • 1  tablespoon  plain flour
  • 1 teaspoon  baking powder
  • 1 pinch cardamom powder
  • 1 tablespoon  ghee, melted
  • 1 egg, beaten 
Method

Over medium heat boil the milk with sugar and cardamom powder in a pan 
 In a bowl ,Mix together the powder milk, plain flour, baking powder, cardamom powder and oil. Mix gently .
Slowly add in the beaten egg, a little at a time and mix till it forms a ball shape. (  the mixture comes together should come together  )
Knead lightly to make a smooth dough for few seconds . Do not over do it as the dough would harden.
Make equal sized, small, round shape balls  and flatten them GENTLY.
Place the balls, into the milk.
Cover pan and cook on medium heat
The milk starts to boil and the balls start to increase in size.
At this point reduce the heat to low and simmer for few minutes until the balls become soft and fluffy .
Turn off the heat .
Transfer to a serving dish, sprinkle pistachios.
Let it cool slightly at room temperature, then refrigerate until time to serve.




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Sunday 27 August 2017

Naadan pepper chicken


Kerala's "naadan " pepper chicken gravy is spicy thick gravy just  loaded with mild spices and freshly ground pepper .
After returning back  to India , i realised how much i missed ..the rains , the smocky charcoal smell from the kitchen that fills the air in the morning , the beautiful sounds of the chirpy birds and the kids and folks running for school and work.... sometimes the village chaos is beautiful but at the same time i love and miss the city too. . I guess all go through the same scenario . I can niether choose home nor gulf , as both have always been dear to me....
As of now , first i had was all the fresh mathi and kappa which umma had already kept ready for us as soon as we came . And my folks were  waiting for the new recipes to be prepared by me . I made them the chicken curry that's loaded with pepper . Of course not that new but i just love the simple things that can bring huge differences to this curry .

There are many ways to prepare pepper chicken curry. I found this recipe in youtube and i must say it is simply superb .
The best part is its really easy and takes very little time  . A curry perfect for this rainy season.
There are two spices that i add almost in every day cooking . Turmeric and pepper . Its always a norm for me to add to the fish fries and curries be it chicken fish or vegetable . Umma makes sure that we all use only fresh.  Turmeric and pepper are  usually bought in bulk and powdered and stored for a year . So umma packs them up for me and my brothers to carry along .
I prepare this curry only for ghee rice and rotis.  The spice level is moderate but i think over the years of cooking , my curries are not that spicy any more . But if you want adding more green chilies to this recipe is fine.
Ingredients
1 kilo chicken
2 onions  chopped finely
2 tomatoes chopped finely
1 and 1/2 tablespoon Coconut oil
2 teaspoon ginger garlic paste.
1/2 teaspoon turmeric powder
1 and 1/2 teaspoon eastern chicken masala
2 and 1/2 tablespoon pepper powder
2 tablespoon corriander leaves
2 tablespoon curry leaves .
1 tablespoon cashew nuts
1 cup Coconut milk
Salt to taste.
Method
In a non stick kadai , heat some oil and curry leaves .
On medium heat, add the onions and saute for 10mins .
Add the tomatoes , ginger garlic paste . Cook for 10 minutes.
Add the turmeric powder ,salt and eastern chicken masala powder.
Cook for 5 to 10 minutes till the tomatoes are mushy.
Add the chicken pieces and cover and cook till the chicken is done , in low flame .
Once the chicken is done add the coconut milk and let simmer for 5 minutes.
Garnish with corriander and curry leaves and cashew nuts.
Serve warm.

Thursday 17 August 2017

Beetroot cheese pudding



This is my first post after returning back from Dubai. Today i write this post with a great weight in my heart ...leaving my birthplace behind with a lot of memories both happy and sad..is something i just cannot pen in words. I love my hometown but still there will always be a pinch longing to go back. Living abroad for so long , i am still trying to adjust to my daily chores with each  aspect of it reminding me of my favorite spaces of life in Dubai.

So i decided to start my post with a positive note. A Sweet  dish for a new beginning . I have come across many sweets and savouries using beets as a main ingredient. Here's a recipe just alike . 

Beetroot cheese pudding.
This is a simple pudding which is really a gem just because of its easy to sample together quickly just under 45 minutes .
I prepared two trays of each . One will be going to a party which I will be attending shortly .
I have used beetroot juice  to be added   to the topping of the pudding .
I have used almarai brand of cream cheese for the pudding as its the most apt .
But i really miss my puck cream and the curd 

Ingredients
1 cup full fat milk
1 cup whipping cream powder
1 cup fresh cream
50 gms cream cheese
1/4 tin milkmaid
2 tablespoon gelatin powder
3 tablespoon cold water.
1/2 cup cashews
1 packet oreo buscuits crushed .
1 teaspoon butter
For the beetroot topping
150 gms liquid glucose.
150 gms white cooking chocolate
1/2 tin milkmaid
2 tablespoon sugar powdered .
2 tablespoon Gelatin powder
1/2 cup beetroot juice ( juice of 1/2 beetroot )
Method
Crush the oreos and cashews .
Roast the cashews in 1 teaspoon butter
Keep aside .
Soak the gelatin in water for 5 minutes  and double boil.
Beat the rest of the ingredients for 3 minutes and then add the gelatin and beat well for 2 minutes
Pour into the dish and add the oreos and the cashews.  Set aside.
Now to prepare the topping  ,soak  the gelatin in water to bloom and then double boil . Double boil the rest of the ingredients and stir till it thickens .
Cool and add to the set pudding.
Note :
Shred the beetroot and squeeze the juice required for 1 /2 cup. Do not add water.

Saturday 3 June 2017

Chicken pastry rolls./ramadan recipe #1

Tandoori chicken pastry rolls are spicy and easily freezable for the upcoming ramadan .
The boneless chicken is marinated and cooked and the preparation of the masala with the inclusion of the tandoori chicken brings out the perfect filling for the rolls.


As the  day of ramadan has approached upon us we are much aware of our duties . With the little time we have to read and learn the quraan , much of our time must be reduced in cooking ,  for the iftar . We break our fast   with just water and dates and then followed by fruits and fresh juice . After the men folk return from magrib prayers we settle down for a simple iftar . Mostly it is just tea (for me ) and juice and milk drinks for kids and Aj. Along with the fruits we have one snack . Coming to the recipe, here i have used the homemade crispy pastry sheets .

Actually i made this test recipe myself being not sure whether the rolls would stay crisp throughout ... or least for some time till the men folk return after the maghrib prayer .. which is the time for chai and some snacks . But to my surprise it was perfect .
You can prepare the masala and freeze it for few days . I prefer to roll my pastry dough fresh . I try to  just have a few of these as i personally love Ramadan to be oil free .. but as said its only my choice and kids and hubby love to have some of the fries once in a while .
Here's my recipe ...

Ingredients


  • 2 breast pieces of boneless chicken
  • 2 teaspoons chilli powder
  • 2 teaspoons curd
  • 1/2 teaspoon turmeric Powder 
  • 1 bay leaf
  • Salt to taste 
  • 1 teaspoon Jeera powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon tandoor powder
  • 2 tablespoon butter plus oil
  • For the masala
  • 2 onions sliced finely
  • 1 teaspoon ginger garlic paste
  • 2 green chillies chopped
  • Few Curry leaves and mint leaves
  • Salt to taste 

Method 

  1. Combine the diced chicken pieces bayleaf curd and all the masala powders mentioned above.
  2. Marinate for half hour . Drizzle some oil in a nonstick pan and cook the chicken till done
  3. Heat a kadai , add  the butter and  oil 
  4. Saute the onions .
  5. Cook till translucent .
  6. Add the ginger garlic paste.
  7. Cook for 5 minutes.
  8. Add the green chillies , chicken pieces . Stir in the fresh leaves and cook for 5 minutes till all the masalas are blended well .

For the dough

Ingredients 

  • 2 cups wheat flour 
  • 2 tablespoon  vegetable oil 
  • Salt to taste. 
  • Water 

Method 

  1. Combine all the ingredients and knead the dough to a  thick firm and  piable .
  2. Make small balls and flatten each  with the rolling pin into really thin round sheets.
  3. Heat the tawa and just semi cook the sheets tossing both sides . 
  4. Place the filling in the centre of the sheets and envelope on the sides and roll tight . 
  5. Seal the edges with maida paste .
  6. Fry in hot oil and serve warm with chutney or ketchup.







Tuesday 23 May 2017

Chocolate crepe cake


Chocolate crepe cake is made of layers of chocolate crepes sandwiched with layers of fresh creme and the final touch goes to the glossy ganache .

I love to bake something that's not chocolaty at times but my eyes went down the rail of recipes to try out this month and i found out that this is so unique that i had to give it a try .
I wish it could last for a week . But i think thats the case under all chocolate lover's dome. They never last more than two days if you have kids around.

Here are some insights into the making of this cake . 

The crepes should be just done and prepare them in the same measurement of a 9 "cake tin . Or else you will run out of batter having a short cake without much layers . The layers are the beauty of it all.
Cool the crepes before frosting .

INGREDIENTS

For the crepes:
6 tablespoons (100 grams) butter
3 cups  milk
6 eggs
1½ cups plain flour
⅔ cup  cocoa powder
7 tablespoons sugar
4 cups  whipped cream

For the ganache:

1 cup heavy cream
4 tablespoons sugar
170 grams semisweet chocolate bar
1 tablespoon butter
¼ cup powdered sugar, optional for topping

PREPARATION

1. Make the crepes by warming melting the butter and brown slightly . Set aside.
2. In the same pot, warm the milk. Remove from heat.
3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs,  mix in butter and warm milk. Chill.
4. On a nonstick pan over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Flip once the bottom of crepes are browned. Repeat until all of the crepe batter is used. Cool crepes.
5. Layer the  crepes top of each other,frosting the  whipped cream between each layer of crepes . Once assembled.  Trim edges for a cleaner look.
6. Now for the preparation of ganache, heat  heavy cream and sugar,   pour hot cream  over chocolate and butter. Let cool, and spread over the crepe cake. Refrigerate for one hour as the cake needs to set or else you will land up with slipping crepes and creams.
7. Enjoy!
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