Steamed egg pudding/Ramadan Recipes

Steamed egg pudding is very simple and something like the caramel pudding too. We usually like non fry items ..but at least I want to cook something sweet always and we try to incorporate new dishes for everyone during Ramadan . Speaking of the Holy month we are all going through mixed feelings and this is not good as the situation is very different now with the covid virus, increasing patients in all parts of the world. ..I hope we try to get on track and free of this problem by the time of Ramadan at least .\

Coming to this recipe , lets see ..this includes a lot eggs and the taste is like caramel pudding ..but instead of the caramel there is the nuts topping the pudding .. It's easy and very good option to make for this upcoming Ramadan .

Ingredients

• 6 eggs
• 4 tablespoon sugar powdered
• 5 tablespoon condensed milk
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon vanilla essence
• 2 tablespoon cream
• 3 cups full cream milk

Method

• Beat the eggs and sugar .
• Add rest of the ingredients gradually .
• Take two medium pans and pour this mixture onto it.
• Steam cook till done .
• Flip only after cooled completely or else it will break into pieces.
• Serve cold

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Crispy chicken balls

I think this recipe is dear to me as this is my first YouTube channel recipe video ! And I was working towards this for many months. But you can say I was scared a bit. Whether I can handle it all . Work and home is always a bundle and handful . I started making some recipe for the blog and YouTube side by side. 

This recipe is very crispy and serving warm is best .It dries up fast but still the taste is lovely.
As Ramadan is hardly away for few weeks only,I am stocking some recipes for the blog too.

Here's the recipe

Ingredients

• 250 gms shredded chicken
• 1 cup mayonnaise
• 1 teaspoon red chilli powder
• 1/2 teaspoon black pepper powder
• Salt to taste
• 1 packet fresh bread slices (large )

Method 

• Take a bowl , add all the ingredients except for the bread , and mix well .
• Dip bread in water and press with both hands.
• Excrete all the water out . And pat dry .
• Take a ball of the chicken masala and place into the bread  and roll into a ball.
• Fry them in medium heat oil.
• Dry well in kitchen towel.
• Serve warm crispy chicken balls with spicy ketchup or sauce .

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Basic brownie recipe

These brownies are my favorite bakes . And who doesn't love a brownie . But there are so many variations to it . I have made these many times and it's one of my favorite no fail recipes. But to reach this far it's difficult. To get the perfect one is even more difficult. I don't like the smell of the cocoa or even coffee . As by now you will know I am not a coffee lover from this recipe homemade iced coffee recipe that  I posted long time back . But kids all love BROWNIES and which kid doesn't .  Some like it fudgy and some like  that rocky road types that you get in malls . 

There are so many endless versions nowadays. Aj loves with nuts and chocolaty chips added into it. I just take  a small bite . He asks me why not omit the coffee if you don't like it that much ? ..but the truth is the coffee addition is the real secret to this recipe . As I said we have so many recipes and each are very discreet in it's ingredients and the product.  So omitting coffee is not a good idea though . This recipe has some pointers . Do not over mix the batter. Gently fold in the ingredients and don't waste time in grabbing your ingredients . .so in other words just lay out them right in front of you, so you can easily add them one at a time . Batter should be done soon as it is ready.  My oven took 25 to 30 minutes ...some may take 10 minutes more. So check it out as you bake in course of time . Also the chocolate chips , I wpuld suggest you top it on the batter after you pour it in the pan,otherwise it will sink to bottom . As the batter is smooth ,not a thick one , they tend to lay in the bottom of the pan. I enjoyed this basic brownie recipe and it is a real keeper . I think brownies are really eats to assemble and bake as you just need a bowl and spatula to do your job well. I would advise not to use the egg beater as the whole process is gentle and smooth task involved only. 

Ingredients

• 140 grams chocolate bar , roughly chopped .
• 1/2 cup butter , unsalted,cut into pieces at room temperature .
• 2 tablespoon cocoa powder.
• 1 cup sugar , powdered
• 1 teaspoon vanilla essence
• 1 teaspoon coffee powder , I used nescafe.
• 3 eggs , large ones
• 3/4 cup plain flour ,sifted
• 1/4 teaspoon salt
• 3/4 cups chocolate chips

Method

• Preheat oven, 180 degree
• Take chocolate chopped pieces and butter in a glass bowl. Place on top of simmering water  It will melt gradually and take off the steamer and whisk gently.
• Next add the sugar, vanilla essence,cocoa powder,coffee powder. Whisk gently incorporating well within.
• Next add the eggs each at a time . Carefully combine well. You don't want raw eggs to appear within too. So combine well .
• Next step will be to add the flour ,salt ,chocolate chips .
• Bake for 25 minutes at most.
• Once the time is up insert a toothpick . You will see tiny crumbs attached to it. This is the correct baking point to remove the brownie from the oven and place on wire rack to cool completely.
• You can freeze and chill them perfectly.
• Have it with a nice dallop of ice cream .

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Crab masala

Crab masala recipe is spicy and a thick gravy like consistency dish  . It has a load of pepper and fish masala taste added to it. I love to prepare crabs this way or otherwise I would rather dry it out. My kids love seafood and thank God for that . Too much chicken and meat is not the kind of food I would want my kids to have for lunch and dinner . And just because of this I tend to make meat/ chicken only as snacks for them . I first tasted fried crabs when I went to Malaysia. They served extremely spicy crabs that the meat within was so tasty too. I took one crab for my plate whereas An day right in front of it. He loves fish and it's partners..no wonder my kids follow suite . He was fuming heat after having them and to this day he would say it was the best ,he ever had in life . My one brother would not touch it just by saying that it's too much effort having them .. leaving behind the fact that he loves to meat very much . 

I prepare crabs the normal Malabar method . Cooking it in coconut milk and after it's done I usually get a thick gravy like texture and that too preference always goes to mailing such curries in chattis , earthen pots making it even more tastier . That's a favorite and addition of kudampuli to it gives the curry a nice medley of rich spices too.
So here's  the recipe ...

Ingredients

• 1 kilo crabs , cleaned
• 4 large onions, sliced
• 2 large tomatoes,sliced
• 1 green chill chopped half
• 1 teaspoon ginger garlic paste
• 1 teaspoon fish masala
• 1 spring Curry leaves
• 1/2  teaspoon Garam masala powder
• 1/4 teaspoon jeera powder
• 1/4 teaspoon pepper powder.
• 2 tablespoon coconut oil

Method

• Heat oil , add the onions and curry leaves .
• Saute till soft
• Next add the gi her garlic paste and cook for 5 minutes under low flame .
• Add tomatoes and cook till mushy.
• Next add all the spice powders and salt
• Cover cook for one minute.
• Add the crabs , 1/4 cup water .
• Cook till done . 
• There should be a little gravy , add water accordingly.
• Serve with rice .

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Tomato Rasam/South Indian soup

Tomato Rasam is something ,so lovely to have on empty stomach . I carefully choose what I eat . As I am gradually picking out my schedule and what I should eat in a day, it helps me fix my mind first. Rasam is actually called a South Indian soup and it's rich in liquid content and whatever veggies you would add in it is in due course to be a very precise calorie taker for you. This in particular is Tomato Rasam which   is rich in vitamin A and K, also not to forget folate and potassium . It is said to be a big fighter in tackling diseases like cancer and heart related diseases.
I would occasionally make this recipe for my family or at least I try to indulge in myself for a week diet which includes Rasam and dal chawal only. As I said I am slowly coping with trim body outdo for my health ,hoping to be in shape before Ramadan starts also I have few receips that I would do for upcoming Ramadan too.

Adding garlic to tomatoes is essential as it gives that tangy taste a boost. I added Rasam powder to this recipe but you can add your own  homemade Rasam powder,which of course is also the best choice. Another ingredient that is important to add is the pepper corn as a whole . Adding them gives a heating effect to the dish . And while drinking this so called Indian soup , you will realise the heat that flows inside. I have this Rasam whenever I have throat infection too. My son who lives tomatoes, has always recovered  quickly from throat infection quickly ..I add a little more pepper to heal the pain faster .
Here's the recipe ...

Ingredients

• 3 cloves garlic
• 4 large ripe tomatoes
• 1 spring Curry leaves
• 1 green chilli slit
• 1/2 teaspoon pepper pods
• 1 teaspoon of pepper powder
• 1 teaspoon tamarind pulp
• 3 glass water
• Salt to taste
• 1 teaspoon Rasam powder

Method

• Take a pressure cooker . Add all the ingredients. Squeeze them with hand .
• Add one glass water and pressure cook for three whistle. Off and let the pressure go.
• After 10 minutes open the lid and boil .
• Temper by heating 1 teaspoon coconut oil ,1 teaspoon mustard seeds and 1 red chilli slit.
• Pour to the Rasam. Stir well.
• Serve warm.
• Have your Rasam first before meals , it will help with digestion.

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Homemade iced coffee drink

Homemade iced coffee drink is in particular very easy to make drink for all coffee lovers I am not a that addicted . .but at times would love to have a aip of nice perfect rich coffee. Zame loves coffee. So he keeps trying different methods to make variations in coffee. As the season of heat is seeping through I have stocked some tangs and fruits for the kids ,but they love tang more. If you go by the healthiest of choices,this is a bad one to make. I encourage them to drink water or I keep a jar of jeera water too without sugar. As if kids listen to what I have to say...they will add everything into it ,sugar, lime ,salt...and make variations again . Somethings are out of my control and I just cannot get them to have sugar free stuffs. 

Coffee tends to make me lathargic ...I don't know about others ,but I know once you love you become and addictive coffee lover too. My son is one in the bucket already . He wants this particular cold coffee everyday . And I am just not happy with it. He has his board exams coming up. And coffee may make him lathargic as me. I made this recipe as he wanted and it's good for a change for the cappuccino,he regularly has, another habit I am trying to change for him ...buy still in vain. But to this drink I don't want to quarrel with him ..it is very hot. Kids need a lot of liquid in their diet. I used full fat milk for this drink . You can change that for 70% fat or using  almond milk for kids is also desirable. I used his favorite brand nescafe, that too has choices here . I love the Brew coffee, Aj loves the Davidoff , nescafe is kids choice .. by the way my youngest son loves coffee too. 
Here's the recipe for a nice well chilled coffee .

Ingredients

• 2 teaspoon coffee granules
• 1 cup full fat milk
• 2 tablespoon mill powder
• 2 tablespoon sugar
• 1/2 cup ice cold water
• 1/2 cup crushed ice
• 1/4 cup whiped cream .
• Chocolate rice /curls for serving.

Method

• Take a mixer jar
• Add the ingredients except the cream and the chocolate curls .
• Blend all well . It will be a thick liquid consistency .
• I used a tall jar for this .
• Pour into jar and pipe the cream and sprinkle rice on top.
• Serve cold . Add more ice cubes if needed.

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Restaurant style prawns biryani

Restaurant style biryani is the best recipe I have on this blog. As far as I know I have added every little aspect of cooking this biryani to perfect and my  folks love it. Aj loves fish biryani and my prawns biryani is his favorite. Though my list may be long it's very easy to prepare. For me it take half an hour to cook this, than writing the whole thing down.
Next one thing we love about this is that it's a seafood and anything in that category is so much excitement at home .

My food is spicy and if you guy sticll feel it's not enough add more green chillies to this recipe . Another aspect of this dish is a few things like adding onion paste and vegetable stock ..I think many of you guys also add this .
Maggie cubes have a beautiful side kick to the masala. 

I remember umma used to prepare fried rice with frozen prawns and I must say those days we never knew what the fresh ones taste like. I always thought it was better. But after settling back here I tasted and got to know what we really missed . We get so good and fresh right for the sea ,that what Malabar is famous for . We get everything so good here. Like seafood and the place where I stay , most of best is exported to gulf countries too. Anyways we get our share first.

Ingredients
For the masala you will need :

1 kilo onions sliced finely
3 large tomatoes sliced finely
1 tablespoon Ginger garlic paste
2  tablespoon green chilli paste
1 cube fish / vegetable stock cube ( Maggie )
1 teaspoon turmeric powder
1 teaspoon fish masala powder
1 teaspoon corriander powder
1 teaspoon pepper powder
1/2 teaspoon Garam Masala powder
Salt to taste
1/2 cup corriander leaves chopped
1/2 cup mint leaves chopped
3 sprig cup Curry leaves
2 tablespoon coconut oil
1 teaspoon fried onion paste

For the prawn marination
1 kilo prawns deveined and cut ,cleaned well.
1/2  teaspoon turmeric powder.
1/2 teaspoon fish masala powder ( any brand will do )
1  and 1/2 teaspoon Red chilli powder.
Salt to taste
2 tablespoon coconut oil+ 1 teaspoon ghee

For the rice
1 kilo rice / 4 cups ghee / jeeragashalal rice ( any brand of your choice )
1/2 onion sliced
2 green chillies split
Garam masala whole ( 1 cinnamon stick , 2 cardamom , 2 cloves , 1 bay leaf )
2 teaspoon of salt
8 cups boiling water
1 tablespoon ghee+ 2 tablespoon coconut oil

For the garnishes
Ghee roasted cashews and raisins.
Garam masala
Ghee
1/2 cup Fried golden  onions( I used this to grind half and add to the masala. )

Method 

prepare the masala Marinate the prawns for at least half an hour
Fry in coconut oil till semi cooked
Set aside
Take a pressure cooker , heat the coconut oil .
Next add the onions . Cook till soften.
Add the ginger garlic paste . Cook till raw smell disappear. Add the green chilli paste and tomatoes .
Slow cook  on low flame for 5 minutes .
Next add in  all the spice powders ingredients mentioned above with salt .
Add few corriander,mint and curry leaves
Add 1/4 cup water .
Cover and cook in pressure for four whistles.
After it's done open the lid and boil .
Let it become a smooth texture .
Add onion paste and this will thicken the masala.
Add the fried prawns and cook for five minutes and off the flame .

Prepare the rice ,
Take heavy bottom non stick cookware, heat the ghee and coconut oil.
Add the whole Garam masala and the onions .
Saute for 1 minute
Add the soaked and draIned rice .
Saute in high flame for one minute.
Add 8 glasses of hot boiling water.
Next add a laddle of the Masala broth ,only, to the rice for flavour .
Add salt and green chilli.
Check salt and add more if needed.
Roll Boil the water.
After the water evaporates cover cook on low flame ,rice till 3/4 done .

Dum layer the biryani
Now the rice is half done. .
Take out half the rice . Poke holes here and there for the vapour to come through .
Layer the masala , sprinkle Garam Masala,leaves and ghee cashews and raisins.
Drizzle ghee on the sides and centre of the rice .
Add the layer of rice on top this .
Top layer with rest of the leaves and nuts .
Cover and dum cook for 15 minutes on low flame .
You may add a little charcoal on top of the lid.

Serve with chutney,raita and pickle.

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Ginger dates pickle

My kitchen table would always be filled varieties of pickles. We would have mango ,lemon and butter gourd pickles , on the dining table , waiting to be dug in.  But as years pass by , we started controlling it. Too much was not good .  All the more my mom used to make a year's supply of mango pickles and reserved in the fridge . My daughter loves anytime salty pickles and salty veggies in pickled vinegar.  Though I am not a big fan of it. I don't know from where she gets it. As a kid I didn't wake up much to it too. Zehna and the boys ,till today will have that red chilli powdered smears in mangoes. Gosh I would warn them of ulcers and rashes .  But all in vain ,they wouldn't care at all . Whatever comes.  They will have it. Pacha manga and uppum mullakm...(green mangoes and salt and  red chilli powder.).

My uncle happens to be a good tactic at these. He would care too..I would gleefully say it's good not to have them and he would just shove me off and say that I am crazy and as born a gulfie what would I know about Pacha manga and uppum mullakm !  Certainly a loss from not growing up here I Kerala.  My family are all foodees to nature 

The pickle I had made was so good and spicy as it turns out  to be a ginger spice . Not that I have not glued to it at the table front. I love them but not  as crazy as my kins. This version is a standard measurement. You can half it and reserve in two medium size bottles . I would suggest not to omit the dates as some people do not like that part. The ginger and dates balance the spicy  the natural sugars in it. After making it, it has to be stored in bottle for atleast a week before using it.

Ingredients

• 1 kilo ginger sliced finely
• 1 kilo garlic chopped finely
• 100 grams green chilli chooped finely
• 2 packets pickle powder
• 400 ml Sesame oil
• 1 litre vinegar
• 5 dates
• A bunch curry leaves
• 1 teaspoon Fenugreek seeds
• 3 teaspoon mustard seeds

Method

• Heat oil add the Fenugreek , mustards, green chillies ,curry leaves and one tablespoon crushed garlic .
• Saute for few minutes .
• Add the ginger and remaining of the garlic . Saute for ten minutes till well combined .
• Semi Grind the dates in litttle vinegar .
• Lower the flame , add the pickle powder .
• Add rest of the vinegar and add the semi grinded dates paste .
• Add salt to your taste .
• Usually pickles are loaded with salt...I just added a little lesser than normal pickles .
• Let it cool completely.
• Transfer to a dry container and pour a tablespoon of hot sesame oil on top the pickle ,a tip for it to last longer.

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Orange loaf cake

There was time when I wanted to start a bakery shop and my husband was almost sure of it too. That's how I love the world of baking . Before the blog happened I baked almost many recipes. But I know there are many homebakers who create so exotic pastry stuffs that I feel so awed at their recipes. . In my Malabar area, we have all the nadan kumsi and tea cakes that are so soft and filling. And one must wonder there are still some recipes that are still yet to discover too. Especially I love baking with fruits like pineapples,berries and especially oranges and the season of oranges are in,  flooding the Market with all types of varieties make me think of baking a nice buttery cake .

 I have seen how the same are used for baking . I wouldn't suggest using sour oranges for this particular recipe that I am going to present below . It is awesome snack for morning tea . AJ loves soft buttery cakes and this he thoroughly enjoyed too. It is easy and ofcourse all bakes ae easy and no fail recipe too. This is close to normal ghee cakes that you get in the bakeries.

 Buying fresh juicy oranges that are sugary in taste is a must for bakes. I was a little sceptical about this fact . Willy cake turn sour or will it be dry. Adding orange juice is the neat trick to get the buttery loaf cake to immerse your hearts.

 Ingredients

3 large eggs

3/4 cups powdered sugar

1 1/3 cup flour

1/2 teaspoon baking powder

2/3 cup  salted butter

1 large juicy orange and it's zest to be taken

Method

Preheat the oven to  180 c  and grease a loaf pan
In a large bowl ,beat eggs and sugar till frothy

Next is to add  the dry ingredients slowly and gently stir well.

Pour the melted butter and stir gently.
Add orange juice and zest
Pour into the buttered prepared pans and bake for  40 minutes and check of it's done.
Baking times may vary depending on the oven.

Allow the cake to cool completely before serving.

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Okra potato stir fry

It's time to get back on my daily chores and simple life . Work and home ...clean and cook...sigh it's boring ...I am a person who loves to travel and enjoy life to amazing extent.…this month has many occasions for us. Our anniversaries,house warming,birthdays and to add to that all it's now my grandfather's death date too . So I had to take a week's break and am slowly seeping in ..I wish I fall to place to the right track soon but inshallah,after everything that I have been through,it's a blessing to have a good family.  I am struggling always with my diet and  health too..I simply didn't know how to become thin again 樂.I really wish I had a solid plan and I will get it soon ..the climate is so far good but a little of heat is seeping in also . The afternoon is hot and nights are cold  at the same time.but all well ,I would love to get some new recipes done at the same time.

But sometime I run out ideas for a moment  so I write everything I want for a particular month in a diary.  Now the only thing,my diary is too small to fit in all the recipes. I used to use note app for this but sometimes writing in diary is fun and more inspiring for me . Today's recipe I am posting is a vegetarian stir fry . It's my favorite and amongst family too. Even though this recipe hasn't featured  on the blog, I must say it is the most cooked in my house and the amount of 'aws' for this recipe is enormous.…

Ingredients

• 1/2 kilo okra / lady's finger chopped fine
• 2 potatoes chopped fine
• 1 tomato. Diced
• 1 onion chopped fine
• 2 green chillies slit long
• Salt to taste
• 1 teaspoon Red chilli flakes
• 1 teaspoon Coconut oil
• 1 teaspoon mustard seeds

Method

• Take a bowl .
• Chop all the ingredients  and mix well.
• Heat oil and add mustard seeds.
• Once they pop , add the vegetables and stir fry .
• Add the chilli flakes .cover and cook in steam stirring occasionally.
• Serve with rice or chapathis.

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Cashew vermacelli paysam

This year started and with the left over news of last year. If your residing in India you will know what is going on.  People are scared and are on the run to get the paper work done for citizenship,and so are we, just to be on the safer side . While going through the month of January,I was not impressed at all because I didn't post as much as I thought I would. When there is too much tenauonind doesn't stick as to plans for me . But I must say whatever happens blogging is one part of the world I loved and will be forever my favourite place .hehe...

On all good things , my cousins little boy now comes for visit once in a awhile . The trance of my place turning to a playground with all boys on board. As my family is short of girl gang, there is always a court it  play while they are around. Football or basketball..stuffs like that . You wouldnt find and doll house or some nice Barbie dolls to play with. So leaving  that to only 4:1 ratio as far as the boy:girl ratio is concerned. Still a blessing Alhamdullilah.

 Usually I cook whatever ingredients I have in my kitchen. Also I bake alot , and so I would sometimes have few baKing ingredients in my pantry too.i was wondering why I am not cooking sweets or desserts anymore . I used to cook a lot of desserts that husband would say my refrigerator is filled dith chemicals and by chemicals he means chinagrass ,gelatin ,essences and some stuffs like that . He would always say make natural and earthen delights . He is a big fan of coconuts and it's milk . He would encourage kids to have coconuts water and ellaneer juice, so after a lot bragging I decided to make his favourite paysaam.

Off to the recipe ...

Ingredients

• 3/4 litre milk
• 1/2 packet Pakistani vermacelli
• 1/2 Tin condensed milk
• 5 cashews soaked in milk and grind to paste
• 2 tablespoon ghee
• 10 cashews and raisins

Method

• Roast cashews and raisins in ghee . Set aside
• Boil milk set aside.
• Roast Pakistani vermacelli in 2 tablespoon ghee, for five minutes.
• Add 1/4 cup hot water to it. Stir well
• Add hot milk to this roasted vermacelli.
• Stir well on low medium flame .
• After vermacelli is cooked ,add grinded cashew paste and stir well.
• Add the condensed milk
• Check the sweetness and add sugar if needed.
• Garnish with roasted nuts.
• Serve warm. 

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Beef chilli recipe

This is one recipe I am not going to differ on. I will keep this recipe for generations to come just because it's authentic and tastes really good . Why would I make a difference in such recipes . My mom cooks a different version and I recently added few weeks ingredients here and there and it was yummy ! Fridays is just another wonderful day where I get to cook really good Malabar dishes. So this Friday was just niter happy day with beef curry ,beef Chilli recipe and ghee rice . My boys love beef and they dig deep into the small batches that I prepare for lunch. There will not be any leftovers for us to carry on to dinner. But no worries they enjoy every bit. I think this is my first chilli recipe on blog too.

Before  I go on the hike to my praises. I must say my cooking sometimes is a reck and it's not that appealing also . My mind and health all depends on my mood. If the family needs some good finger licking food then  they have to make me happy..I hate that part of me ..I cook best when I am so warmed and delighted. This beef chilli made my day..one of my boys did well at school and received a certificate and i was so happy. He loves beef and so I made this chilli recipe for him .

But as I said somethings have to go wrong in patterned life . After making a lively lunch , that's when the husband calls and tells he won't be for lunch which of course is annoying. So I put aside the beef chilli for home for dinner . For me when I make something new I expect...no i want a praise from him and since I expected too much I didn't get it , instead he asked why I cooked beef chilli and beef curry at the same time , ...I just told him I am experimenting a lot of things for this month so watch out what's coming out on the table ..  instant reaction to dumb question.
Here's the recipe for this beef chilli which I am sure you guys will love as did I ❤️

Ingredients

• 1/2 kilo Boneless beef
• Salt to taste
• 1 tablespoon Ginger Garlic Paste
• 4 tablespoon Coconut Oil
• 1 small Cinnamon
• 2 teaspoon Fennel Seeds
• Few Curry leaves
• 1 onion  large chopped finely
• 6 garlic cloves peeled
• 2 tomatoes large chopped finely
• 1 tablespoon Kashmiri Chilli powder
• 1 tablespoon Coriander Powder
• 2 teaspoon Cumin Powder
• 2 teaspoon Garam Masala Powder
• Salt to taste
• 2 teaspoon black Pepper Powder
• 1/2 capsicum chopped
• Coriander Leaves a handful chopped

Red paste :

• 5 garlic  cloves
• 5 Dry Red Chillies

Method
.

• Grind the red chillies and garlic to paste .keep aside .
• Grind chillies  garlic to a paste.
• Heat oil in a kadai, add in  spices,  curry leaves.
• Add in onions and garlic. Cook till colour changes to Golden shade.
• Now Add in tomatoes and chilli garlic paste and saute well. Cover and cook till well done
• Add in all spice powders and salt ,cook for 10 minutes
• Now add in beef  and mix well.
• Simmer on low heat for two minutes. Add 1/5 cup water and cover pressure cook till beef is done.
• Open and cook till water dries up .
• Add in capsicum and cook till semi soft.
• I love to crumch on the green peppers
• And coriander leaves which I added 'a bunch '.
• Serve.

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Sweet potato balls

All morning I wanted to try a laddoo. I did once and was not so happy with it . So I gave up the  idea and mom was complaining at the same time as to how much .My husband has the habit of bringing large quantities of sweet potatoes and tapioca both together as it the season The market is loaded these veggies. I like only tapioca and  the smell of the sweet potatoes make me crazy. I don't know what's it that's making me so uncomfortable with this . As this is one vegetable that is rich in calcium and potassium and also a very huge part is carbohydrate content in it, my son who is so very lean ,but healthy of course, loves theses balls.

So I had a lot of these in my pantry and it's easy to make them whenever I can. I made for tea . As I have been a proactive kind ,I wanted to store this recipe in my blog and it was a quick one to blog also. Yesterday , o made a batch he and his friends just loved it . Well this was the only way I can get rid of it. So today I made the whole thing .and not a single piece left too. All just loved to munch on it.  While i had junk chips and chai kids had sent potatoes.
Sigh I wish I had done better in life . I am putting in on so much weight, which is bothering me a lot too. Better late than ever I have to do something soon...

Since this is a local recipe , I didn't not know how many would like it . But it turns out well and easy for tiffin's too so hop on the recipe and give it a try ...
Here's the recipe...

Ingredients

• 2 large sweet potatoes
• 1/2 cup coconut shreds
• 1/4 cup sugar ( if needed)

Method

• Pressure cook the sweet potatoes for two whistle or till done .
• Mash the potatoes and mix the coconut shreds and sugar.
• Make balls and serve .

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Icecream souffle

This dessert has no ice cream to it and is must say I had  made many sweets but this in particular is special , as it turns out that this is one of my mother's first dessert to be served in a tray. Mom was  a sweet kind of person in both ways . But now she has lesft it all behind once she turned diabetic. She  loves to cook once in a while now as I have taken her shoes through this blog. I don't like to cook daily stuffs . I plan and do things accordingly like  plan for week and get  the stuffs and cook a good home cooked meal for the family. Mom still makes some savoury but desserts are a big 'no' to her menu. If she like something she will tell me and I would make modifications and try them out too.  I love simple sweets that I cook up fast for dinners and luck too. Basically we need something sweet for lunch as dinners are leftovers of lunch. And as mom is diabetic I have cut down down on my intake of sugary stuffs . Tea and coffee is on the sugar free list for me …

But come to this of this souffle I never bothered to add it to the blog. Zehna who loves to cook some meals at time would definitely like to see this recipe in my blog too. What's amazing about the dish is it's has very few ingredients and no issues of any kind. It will set on time . But many of you  readers will be a little set back on hearing that the egg whites are added to hot milk only once it is poured into the pudding tray. There si nothing awkward in this .I guarantee you it's absolutely fine and tastes amazing.. actually I love souffle more than to puddings . This is the only thing that has to be remembered and others are so easy . So...

Off to this recipe

Ingredients

• 1 litre milk
• 1 Tin milkmaid
• 2 tablespoon gelatin soaked in 1/2 cup warm water
• 1/2 cup cashews
• 1 cup sugar
• 4 egg whites
• Vanilla essence

Method

• Soak the gelatin in warm water to bloom
• Heat milk to boiling point.
• Add the milkmaid
• Add the gelatin mix.
• Simmer for ten minutes.
• Pour to dish,set aside.
• Beat the egg whites to fluffy ,add the essence.
• Now dip the egg whites on the hot pudding milk mixture.
• Keep dipping the egg whites softly into the milk mixture. After some time of dipping , place the souffle to chill for four hours minimum ...or freeze for 1 hour .
• Add sugar to hot pan and make caramel .
• Place the cashews on a foil and pour hot caramel onto the nuts . Let it set. Do not touch with fingers to burn !
• Crush with pestle and add to top the set souffle.
• Serve cold
• Note the egg whites should be added to hot milk only.
• It will get cooked at this stage . No worries of having raw eggs at all,👌and it's all cooked on hot souffle base .

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Hearts blossom drink

This is one milkshake i would love the kids to have during the evening time when the feel really hungry . its difficult to have grown up kids to go hungry especially during the growing stage. When you have boys in your family i think the best to have is the pantry to be filled with stuffs that you can get quick for grabs. 

I had to take a break from our mourning of loosing our grandfather. He was ailing from some discomforts of life . It's very very hard for him since few months as  his health deteoriorated heavily and we could not do much about it.  

Even if he is gone our house still feels his presence. His  dominant nature was very distinct. We will miss him very much too. All shall pass this stage someday....
Today's drink is something that Aj had in the work place where a new shop had opened and it  served variety drinks . This drink is really tummy filling and we loved it . He got the fruits home and showed us how it's made . He happened to ask and they were very willing to disclose the secret ingredient of the juice being black seedless grapes .of course one would now that but the correct amount was necessary.for the drink. Use freezed milk . And the strawberry should be thoroughly cleaned too.
The name was funny but hey it's so worth the drink and we made this for the whole family gathering that took place at our house .

Ingredients

• 1 kilo black seedless grapes
• 2 packs strawberry
• 1/2 litre frozen milk
• 1/2 cup chia seeds
• Sugar to taste

Method

• Soak the chia seeds in water to bloom.
• Next add all the ingredients in jar and bitze to smooth paste. It will be very thick.
• Do not add water.
• Add milk if needed only. Add sugar accordingly and blitz again.
• Serve cold .

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Kappa puttu /tapioca rice cakes

As I am writing this post ,I was thinking where to start. I was just so immersed in thoughts,that is not encouraging enough to get me to write posts...I have so many things going in life and one of them is the state at which we are in now . The laws of the country changing and we as Muslims lived in Harmony with all the others . Never there has been discrimination amongst us in this country,but now, after the bill was passed , I can feel the tension in public. While travelling in public places , still we do not feel safe anymore. I don't know how this will end but will it ever end .. only Allah can have a say it.

Today's recipe is something the usual the keralites love to make . And as a working mom ,it's my favorite. Easy ,healthy and filling.
Puttu recipe  is authentic of Kerala. It's usually had with kadala curry or the next combo is with banana and sugar.

Today's puttu is with a little different variety. Aj had got some tapioca. We love to have for tea tempered  with roasted chilli's and curry leaves. There were few left overs . So we had some sliced and I sun dried  them .As it was sunny I got to get it sun dried quick enough . Grind the pieces and it's good to go . Add it with the puttu podi and steam as per recipe . It tastes unique and it's very healthy too. The filling is very simple just add in layers the  coconut shreds ,puttu podi and tapioca powder ,layer it in the cylinder and steam it up .that's it. This  variety puttu is healthy and tasty too.

Ingredients

• 2 cups Puttu podi / rice Flour
• 1 cup Freshly Grated Coconut
• Salt to taste
• 1 cup  Water
• 1 cup tapioca powder home-made or as needed.

Method

• First I took the  flour in a mixing large  bowl and adding salt, nicely crumble the mixture and stirwell. Add  water by 1/4 cup at a time  and mix well till wet and crumbly.
• Now take a  puttu maker. Layer coconut in the base with  rice flour mix on top and then with a generous  tapioca powder and  more coconut and rice flour. Repeat to fill the cylinder.
• Place it on top  steamer
• Cook for 10 mins.
• Unmould and serve with kadala curry or banana sugar mix.

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Chicken corn soup

It's been a tough week for me , with my whole family,at the bedside of ailing grandfather. It's tough to see someone go through this fight for life.  I have been through the ups and downs of life but it's worth fighting life all through the hard times too. As far as , blogging and cooking is going on, I am jingling to balance everything. Work and home , then my kids doing boards this year . It's all a mess and still I am planning and working things out. 

Coming to the cooking part , I have few for this month, not as I have planned as time is retrieving everything for me . All are sick here at the moment , with fever and cold.  I decided to post few though . But while I get to the spree for blogging which has always been a fight for me as I literally get through many chores in daily mess ,I try to plan it out too. I don't know what more is going to come up this week but yes there is some posts that's exciting coming up too. Hope it turns well for this year . 
Ok now coming back to soups ..I have eyes on simple soups for my blog. What's so fun about soups is that it's so easy to make and easy to settle down with it too. As we are all having a slight flue I decided having a little spicy soup would be fine for the family .
Here's the recipe ...

Ingredients

• 300 gms chicken with bones
• 1 cup vegetables chopped finely
• ( Mushrooms, carrots and corn )
• 1 litre water
• 1 teaspoon pepper
• 1 cube vegetable stock
• 1 onion chopped finely
• 1 teaspoon garlic chopped finely
• 1 teaspoon butter
• 1 teaspoon cornflour
• 1 tablespoon water

Method

• Take a heavy bottom pan .
• Add one cup water , add stock cube ,chicken ,pepper and  salt .
• Boil and simmer till chicken is cooked well.
• After the chicken is done . Keep aside.
• Take the same pan and add butter ,garlic, onions . Stir and soften only .
• Add the vegetables and stir  for 5 minutes.
• Add the chicken shredded. Stir well
• Add one litre water and cook for 5 minutes on medium flame .
• Add the cornflour slurry and boil for 10 minutes.
• Check salt and pepper and add accordingly.
• Garnish with corriander leaves .
• Serve hot .

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Masala potato fries

I love potato and they are versatile vegetable.I love cooking them . Somehow I find it interesting to prep easier snackes with them . My family are foodies so we always have tendency to cook new meals which is an added advantage for my blog . Only reason not to say no to snacks is when we don't want oil fried ones .
Sometimes we just  go for just aval and coconut shreds mixed with sugar. A snack that is so filling to our stomachs . But potato is always available in my pantry which makes it easier to make anything quick . I like quick snacks and this is simply simple,!

My kids always remind me of how a great cook I am but to tell you the truth I am lazy at times . So lazy , that I order takeaways from outside,which is very addictive too. Instagram and Facebook help to boost me up. Some amazing cooks make so difficult recipes so easy . Especially baked ones are so easy to make. I am a baker myself so I focus more on that. My one recipe bread pakoras is inspired from a Facebook channel and it was so yummy.

Coming to this recipe, my mom was searching for a breakfast idea for poories. We love poori bajji,but sometimes I need a chance to cook different. I have been wanting to make a curry with potatoes. Something different in style but that's when she came across this recipe and I insanely said you found only this to make ... She said then don't eat if you don't want...anyways she was going to make it  for chai. And I must say as she drained the cook fries on tissue paper,I was licking it clean.. she made two batches .and it was so yummy ...some mum's know a recipe will be good just at a glance itself .
 

Ingredients

• 4 boiled potatoes
• 1 green chili,chopped finely
• 1/2 onion chopped
• Few Curry leaves finely chopped
• 1 teaspoon cornflour
• salt to taste

Method

• Mix all the ingredients in a bowl.
• Fill into a piping bag.
• Slit a small opening at tip of piping bag. The hole should not be big .
• Heat oil ,and drop small pieces into the oil .
• Fry till golden brown .
• Serve hot with chilli  sauce .

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Ney Adda/ layered nutty pancakes

I have my recipe for the year on the first post . I don't know how but I love to start everything with sweets . My mind is dwindling on lot of things .I love baking and I will be putting up few of the here also. Last year was really hectic . I had health issues with weight gains and I started to 'Instagram ' a lot. I kept my time limit though, with help of few apps online.
This year I am focusing on same as such as going back to getting slim and losing all chubbiness around my waist line.  , Also I want to do a lot for the blog. As working from office is hectic at times.  I manage to make  healthy meals for my family as much as I can.

Today's recipe is an ancient recipe by all ways.

It is baked pancakes in layers for the 'puthyapila' or newly weds. It's given for breakfasts and as snacks for chai. It's loaded with nuts and eggs and it's loved by all the members of the family. It's something like a pola and egg filled pathiri,but this is ,it's filled with nuts and not eggs or any savoury ingredients. The most loved is this recipe which I am posting here. Some people add scrambled eggs to the layers ...but I didn't make it that way as I am not a lover of too many eggs I my meal . If your in a hurry and want to give your kids a good breakfast ,this is an healthy option too.

This recipe is special to my part of the world . It's served as a delicacy to the groom who enters the house on the day after the wedding.
I wouldn't recommend any variations to the recipe because some recipes are not worth changing at all. Please add cashews and raisins only ..I tired with walnuts at it wasn't satisfying at all. My mom who is that kind of person who follows strictly to her ancient recipes and never changes them  , told me not to add anything new.. well she was right .
So here's the recipe and do comment below ...

Ingredients

• 1 cup plain flour
• Salt to taste
• 1 cup milk
• 4 eggs
• 3/4 cup sugar
• 1/2 teaspoon cardamom powder
• 1/2 cup cashews and currents crushed.
• Ghee

Method

• Beat the eggs and sugar in mixer grinder and add the cardamom powder. Keep aside.
• Beat the plain flour ,milk and salt . Also keep aside separately.
• Now take a non-stick pan . Spread one teaspoon ghee generously all sides of the pan.
• Pour one laddle of flour batter on low flame. cover cook till half set . After two minutes add another laddle of egg batter . Cover cook till set for two minutes.
• Next add a layer of nuts .
• Repeat by adding another laddle of flour batter cover cook till set for 2 minutes .
• Repeat with egg batter again . Layer the nuts.
• Keep repeating these steps till your ingredients are over .
• Last Finish off with egg batter pour on all sides.
• While cooking the Adda , cook on low flame careful not to burn the bottom.
• Last take a frying pan,add a teaspoon of ghee and flip the Adda too cook the top side .
• After two minutes take out.
• On cooling ,serve.

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