Saju's Kitchen

On a break!!

2011-03-23T10:50:00.001-04:00

Dear friends,

I am taking a break from blogging due to a lot of unforeseen circumstances. Please excuse my absence and continue to support me as you have always done.

Take care and Happy blogging!!

Saju Sharfu

Chocolate Carrot Cake for the Celebrations

2011-03-08T11:05:00.001-05:00

Finally, I have reached a milestone…my 100th post! So to celebrate this occasion I made a chocolate carrot cake. The cake was super moist and super chocolate and a dont tell your kids..it has carrot!! This recipe is adapted from Taste of home annual recipe cookbook. For chocolate lovers it’s a dream come true. A rich chocolate cake with a chocolate cream cheese frosting and crunch from the walnuts

Today my one and only brother is celebrating his birthday so here is to him…”
Happy birthday, Shanu”

INGREDIENTS

Cake:

2 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
4 eggs (I used 6 large egg whites)
1 1/4 cups vegetable oil
3 cups finely shredded carrots
¼ cup chopped walnuts

Frosting:

1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
3 3/4 cups confectioners' sugar
1/4 cup unsweetened cocoa
3 tsp vanilla extract
¼ cup chopped walnuts

METHOD

Preheat oven to 350°F. Spray two 9-inches round baking pans with baking spray, line bottom of pans with parchment paper, and grease parchment. Set aside.
In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Add eggs and oil, beat until combined. Mix in carrots and walnuts. Pour batter into prepared pans.
Bake 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans. Cool completely before frosting.

FROSTING

In a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, cocoa and vanilla until smooth.
Level cake layers with a serrated knife. Place one layer on a serving plate; top with half the frosting. Repeat with remaining cake layer and frosting. Sprinkle with chopped walnuts.

Mom's special Beef vindaloo

2011-02-28T07:22:00.000-05:00

INGREDIENTS

Beef, cut into cubes: 1 kg
Onion: 2 big ones thinly sliced
Ginger: 1 tsp thinly sliced
Garlic: 1 ½ tsp thinly sliced
Chilly powder: ½ - 1 tsp
Turmeric powder- ¼ tsp
Coriander leaves – ¾ cup chopped reserve a little for garnishing
Salt: to taste
Vinegar: 1 1/2 tbsp or depending on your taste
Water ¾ cup

To Grind:

Fennel seeds: 1 tsp
Peppercorns: 2 tsp (depending on your taste)
Cardamom: 4
Cloves 4
Cinnamon sticks 2 small pieces
Mustard seeds: 1 tsp

Method:

Grind the ingredients for under the grind list into fine powder and add vinegar and keep aside.
Heat oil in a pressure cooker; add the sliced ginger and garlic and sauté till its light brown in color.
Add the thinly sliced onions and sauté till they are soft and light brown.
Add the turmeric powder, chilly powder, salt, coriander leaves and masala paste and sauté for a minute.
Add the beef and fry for 5 minutes.
Add enough water to cover the beef and cook till the beef is done.
Open the cooker after all the pressure is gone .The gravy should be thick. If there is more water just simmer for few more minutes till you get thick gravy.

Sunnundalu (urad dal Laddoo)

2011-02-17T06:20:00.001-05:00

"What’s for dessert dear?” That’s my husband’s question as soon as he steps into the house from work. Yes, not what’s for dinner or lunch but Dessert .A complete and satisfying meal is only with a perfect dessert or sweet. And look who inherited that sweet genes. Yes my son (Can’t say much about the little one...yet!).Right now where we stay its very difficult to get traditional Indian sweets. So I just try out new recipes, hoping it comes out perfect to their tastes.

SUNNUNDALU is a very traditional sweet of Andhra. I had this for the first time from one of my friend’s house. She said it is prepared during baby showers as it has lot of health benefits during pregnancy and also given to kids. Must be the protein and fat which are beneficial for a pregnant lady very simple and easy to make and doesn’t take much time.

INGREDIENTS

1 cup Urad dal
11/4 cup sugar ( more or less depending on your taste)
1 tbsp rice
1/2 cup melted ghee ( use as needed)
2 Cardamom seeds

METHOD

Take a pan Dry roast Urad dal till golden brown color, and then add rice and roast for 3min and blend in a blender make a fine powder.
Blend Sugar with the cardamom seeds and keep a side.
Mix the powdered sugar and Urad dal and mix well
Little by little add the melted ghee till you get a consistency where you can mold them in the form of laddoo

NOTES:

you can also add raisins and cashews into this.
For this just fry the raisins and cashews in a little ghee and add it to the mixed powders.

I am sending this to ANY ONE CAN COOK series hosted by Umm Mymoonah of Taste of pearl city

Sweet treat for my Sweet Hearts~ Mysore Paks

2011-02-14T07:39:00.002-05:00

Happy Valentines Day !!!

There is always one discussion (hubby calls it argument) that come into our midst every year on Valentines Day.

My husband : “why do you need valentines day? You can tell someone that you love them everyday, why do u need a special day for that. This is just to boost the profits of the card companies”
ME:”There is nothing wrong in having a special day to say someone you love them. Telling someone how much they mean to you on a valentines day is just romantic”
Hubby: so telling that I love you every other day has no importance…is not romantic...it’s not special?
ME: Yes, of course that is important but on a day when its made for love, why not say it...and maybe say it a little more differently…maybe with some flowers or gifts…a surprise?
Hubby: “then where is the spontaneity in that. You know its valentines day and you are expecting something...so that is not special…I am not going to get you anything today.

Yes, it’s always the same…oh don’t worry he doesn’t win. He always comes back with a bunch of roses and a box of chocolate or at least a “Happy valentine’s day .I love you” call from work.

Isn’t that what love is all about…Taking time to show that you care for the things that I care. Love you dear!

So for my Sweet Heart… your favorite sweet.

INGREDIENTS:

1 cup Gram (Besan) flour, sift to remove any lumps
11/4 cup ghee, melted & at room temperature
1 cup sugar or more depending on your taste
2 cardamom pods, seeds powdered

METHOD:

In a heavy bottom pot, take ½ cup of water, add sugar and bring them to boil till the sugar syrup reaches one string consistency. Reduce the heat to medium low.
Now pour the ghee and then add gram flour into the sugar syrup while stirring. Make sure there are no lumps.
Continuously stir and cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken and turns to become porous and light gold in color. Stir in the cardamom powder
Immediately pour onto a greased tray & evenly level it out with a spatula. When it is still hot, cut into square shapes.

This method will give you the soft and melt in your mouth mysore pak like the ones from sree krishna sweets.

NOTES:

I use half ghee and half oil, or at times full oil, just to get rid of the guilt that I am feeding my hubby and son a fat loaded sweet.
One string consistency is when the sugar froms a single string when tested between your thumb and forefinger
Remove the mixture one minute after it starts leaving the pan else you will get just crumbled up mysore pak.
Make sure you have everything ready before you start cooking.

Naadan chicken fry ~ Kerala style

2011-02-10T11:34:00.000-05:00

It has been so long since I turned this way. Life has been busy with the new baby and moving and all things like that. Hopefully I am getting back to the normal routines and will be able to blog more often. Thank you for all your kind support.
This is a recipe that I found in a magazine that my mom sent me. It was a big hit in my family from the first time I made it. for a helathier version you can omit the last part of frying with coconut oil, but it tastes so wonderful when you fry it.

INGREDIENTS:
1. Chicken 1 kg, cleaned and cut into small pieces

2. Coriander powder 3 tablespoon

Turmeric powder 1 teaspoon

Garam masala powder 1 teaspoon

Chilly powder 1 teaspoon

Pepper Powder 1 ½ teaspoon

Ginger-Garlic paste 1 teaspoon

Curry leaves 1 handful

3. Coconut oil 3 tablespoon

Green chilly 2 , slit (optional)

METHOD

• Marinate the chicken pieces with at he ingredients under 2 for half an hour or more.

• Heat a saucepan, add chicken along with enough water; cover and cook until the meat is tender. Open the lid, and increase the flame and dry up the water to coat the chicken with masala.

If you dont want to fry it in coconut oil just continue sautéing till it gets a brown color.

• In another Pan, Heat the coconut oil, add the chicken pieces and sauté till you get the golden brown color.

Serve with rotti’s and biryani

Source: Pachakam magazine

Ari Unda (Rice balls)

2010-10-02T17:11:00.000-04:00

INREDIENTS:

• Rice- 2 cups (I used parboiled rice)

• Jaggery- 1 cup (add more if needed)

• Roasted Cashew nuts -1 cup

• Roasted Peanuts- 1/2 cup (remove the skin)

• Coconut grated- 1 cup

Method:

• Dry roast the rice till it’s brown and puffed up and crisp. Grind into fine powder.

• Powder the cashew and peanuts. (U can also leave some nuts in small pieces it gives a nice bite).

• Mix the rice powder, nuts and gated coconut together.

• Melt the Jaggery and strain to remove impurities.

• Add this to the powder mix and mix well.Make sure that the mix gets coated well witht he jaggery. if needed add more.

• Let cool for a while.When its hot enough to touch, make balls.

Ayaan's little brother is here ~ AYDIN

2010-09-20T21:14:00.002-04:00

My dearest friends....
By the grace of the Almighty, we have this wonderful addition to our family, Aydin, born to us on the 17th of September. Everybody is doing fine by the grace of God!!
Thank you for all your prayers,
Saju Sharfu

Blueberry Muffins

2010-08-12T11:48:00.000-04:00

INGREDIENTS:
Source : joy of baking

1 cup plain yogurt
1 large egg, lightly beaten
1/4 cup canola or corn oil
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup (100 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups fresh or frozen blueberries

Note: If using frozen blueberries, do not thaw before adding them to the batter

METHOD:

Preheat oven to 375 degrees F. Position rack in the center of oven. Butter or line 12 muffin cups with paper liners.
In a bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.
In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir slowly until the ingredients are just combined 10 -15 stokes will be enough.
Gently stir in the blueberries. Be careful not to break the berries or the batter will turn all blue.
Evenly fill the muffin cups with the batter ,fill only 1/2 to 2/3 full.
Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan

Elaneer/Tender coconut pudding

2010-06-03T19:13:00.001-04:00

This is a recipe which my cuzin Shehi forwarded to me.A very simple dessert that can be made in no time. And the taste she says is divine. I just couldnt wait to share it with you all.

So here is the recipe shared by my cuzin.

INGREDIENTS

1. Tender coconut ( water and pulp) -2

2. Fresh milk – 1 cup

3. Sugar – ½ to 1 cup, according to your taste

4. China grass -10 gm

METHOD:

1. Blend together tender coconut water and the pulp of one of the coconuts in a blender. Keep aside.

2. Using a fork or knife cut the flesh of the other coconut into small pieces. Keep aside.

3. Soak china grass in 3/4 cup of water and stir in low flame till completely dissolved

4. Meanwhile in a pan heat milk and sugar till sugar is completely dissolved.

5. Strain the melted china grass and add it to the milk and sugar mixture.The china grass and the milk should be of the same temperature else the milk will curdle.Pour this to a flat glass dish.

6. Add the blended coconut pulp to the milk and stir well.

7. Now add the thin scrapings of the tender coconut to this mixture. Allow this to cool down for 10 minutes and then refrigerate until it sets.

Cut into squares and serve chilled.

Chicken Shawarma

2010-05-24T19:10:00.002-04:00

Shawarma is like the ultimate on the go meal and I have been craving for one for a long time. I tried many of the Middle Eastern restaurants nearby but in vain. So what do we do??? Yes, we make it ourselves. And, to my surprise it came out pretty good...Nothing compared to the traditional Shawarma of course!

Nevertheless, it did give me complete satisfaction when I bit into that juicy meaty and most delicious wrap. I added all my favorite toppings from pickled beets and carrots to French fries. Who is going to stop me right?

INGREDIENTS:

FOR THE MARINADE:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts cut into thin strips

• 1 cup plain yogurt

• 2 cloves garlic, crushed

• 1 tsp pepper

• Salt to taste

• 1/2tsp ground cardamom

• 1/2tsp paprika

• 1/4 tsp dried parsley

• ½ tsp chilies powder more if u want it spicy

• 1 teaspoon allspice

• juice from 1 lemon

FOR THE SAUCE:

• 1 cup tahini (available in any middle eastern super market)

• 2 cloves garlic, crushed

• 1/4 cup lemon juice

• 2 tablespoons yogurt

PITA FILLINGS:

• 8 loaves of pita bread

• thinly slice cucumbers

• thinly sliced onions

• thinly sliced tomatoes

• 1/2 cup fresh parsley, finely chopped

• pickle slices l(green chilies thinly sliced, beets or carrots

• French fries

• Chopped lettuce

USE any of your favorite fillings

METHOD:

Preparing the chicken

• Combine all the ingredients under marinade with the chicken strips and keep it covered in the refrigerator at least for two hrs…the more the better.

• In a heated pan, add some olive oil and cook the chicken on medium heat until its cooked well .Do not let it dry out. It should be juicy! Remove and keep aside.

FOR THE SAUCE

Combine all the ingredients under sauce and keep aside

ASSEMBLING:

• Take a pita bread and spread the tahini sauce over it (can add hot sauce if u want it to be a little spicy)

• Add some chicken strips, some of your favorite filling and roll like you would roll burritos and you have your own Shawarma!!!

Aloo Capsicum masala

2010-05-16T19:04:00.001-04:00

INGREDIENTS:

1. Green Pepper -1
2. Red Pepper -1
3. Potato- 1
4. Onion - 1finely chopped
5. Tomato -1 finely chopped
6. Green chilies 2- slit or according to ur taste
7. Mustard seeds- 1 tsp
8. Cumin seeds -1/2 tsp
9. 1 small bunch of chopped coriander leaves
10. Salt to taste

To Grind
1. ¼ cup grated coconut
2. 1 tsp fennel seed
3. Curry leaves- a few.
4. Turmeric – 1/2 tsp
5. Coriander powder 1 tbsp
6. 3 to 4 Kashmiri Red chilies (as per ur taste)

Grind this into a paste with as little water as possible
Water as needed

METHOD:
• In a heated pan add some oil and sauté the potatoes till it is golden brown. Keep aside.
• Sauté the peppers and keep aside.
• In the same pan, splutter the mustard seeds, add the cumin and green chilies.
• Add the onion and sauté till it is translucent
• Add the tomato and sauté till it is soft.
• Add the ground paste and salt into this. Sauté this for about 2-3 minutes. Add 1 ½ cup of water and bring to a boil.
• Add the capsicum and potato and cook for another 4-5 minutes.
• Just before serving add the chopped coriander leaves

Goes well with Chapatti's and rice

Chicken Kababs

2010-05-13T12:59:00.001-04:00

INGREDIENTS:

Chicken : 2 lb boneless chicken breast
Onion 1 medium chopped

a. Green Chilly 2
b. Garlic 8 pods
c. Ginger 2 medium piece
d. Shallots 5
e. Tomato 1
f. Curry leaves- a few
g. Coriander leaves- chopped a small bunch
3. Thick Curd- ½ cup

a. Lemon- 1

b. Salt to taste

4. Turmeric 1 tbsp

5. Chilly powder- 1 tbsp or to taste

6. Pepper powder- 1tsp

7. Garam masala ½ tsp

8. Chicken masala 2 tbsp

METHOD:

1. Clean and cut the chicken cubes into cubes. Set aside till all the water is gone.

2. Grind the ingredients under 2 into a paste.

3. Marinate the chicken cubes with all the paste and all the other ingredients for at least 2 hrs.

4. Thread the chicken cubes onto skewers – you can use peppers and onions in between them.

5. Grill or Barbecue until the chicken is cooked through.

Serve with Naan, or pita bread and grilled veggies

Dry Gobi Manchurian

2010-05-06T11:54:00.001-04:00

INGREDIENTS

Cauliflower – 1 Big
Onion - 1 finely chopped
green onions 3 the greens and whites chopped ( add the whites along with the onion)
green chillies -5 finely chopped ( used it accoding to ur taste)
ginger garlic paste -1/2 tsp
Soya sauce - 2tbsp
tomato ketchup - 2tbsp
Vinegar- 1 tsp
Green Chillie sauce - 2tsp (depending on your taste)
A small bunch of corriander leaves chopped
Salt as needed
Oil for frying

For the batter:

Maida – 1 cup
Corn flour – 1/2 cup
Ginger garlic paste – 2 tsp
Red chilli powder – 1tsp
salt add just a little since the sauce will also contain salt

METHOD:

Wash the cauliflower and cut the florettes into bite sized pieces.
Boil water and put the florettes into the boiling water for 5 minutes
Drain it and run under cold water. Keep it aside
Make a thick batter with all the above mentioned ingredients under for batter.
Dip the florettes in the batter and deep fry in hot oil until golden brown and crisp.
Remove into any absorbent paper to drain the excess oil.

The Sauce:

Heat 2 tbsp oil .
Add onion along with the whites of green onion and saute till very soft
Add ginger garlic paste, green chillies and saute for 2 minute
Add soya sauce, tomato ketchup,vinegar and green chillie sauce.
Add the fried florettes and mix to uniformly coat the sauce.Saute till it becomes dry and crispy!
Finally add the chopped green onions and corriander leaves and switch off heat. Mix well!

Serve hot as a starter,snack or even as a side dish!

Note:

You can add capsicum (1/2, cut into big pieces)to this, but when I make the dry version I usually dont add it.
For making gravy : If you want to make it to a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes till it becomes kinda thick ,before adding spring onion greens and coriander leaves.

Happy Birthday Ayaan!!

2010-05-05T13:00:00.000-04:00

My Baby Turned 3 Yesterday!!!

Time flies soo fast.
It seems like only yesterday when I got him in my hand…That small little baby...Perfect in every way!
Watching him grow has been the most exciting thing in our life. When he smiled for the first time, when he took his first step, when he spoke his first word everything has been a new experience to us. And even now when he says “sorry mamma”, it just makes every mischief he does forgivable!
He will a big brother soon and we are just as excited to see how he will take on his new role!

Happy Birthday Ayaan...Our Gift from God!

On your special day,

here's wishing you

love,joy, health, happiness,

prosperity and blessnings

in everything you do

for today and everyday!!

Luv,

Mommy and Pappa!

Tomato mint Chutney

2010-05-01T21:41:00.000-04:00

INGREDIENTS:
• Mint Leaves 1 cup
• Tomatoes 3 small
• Garlic 5 cloves
• Dry Red chilies 3 or as per taste
• Sesame seeds 2 tbsp
• 1/2 tsp cumin seed
• Tamarind as per taste ( I added 1/2 tsp of tamarind concentrate)
• Oil as needed
• Salt to taste

METHOD:

• Take a pan and roast sesame seeds without any oil for 2 minutes and keep it aside.
• In the same pan add oil, cumin seeds, garlic, red chilies, salt and mix till garlic turns light brown color.
• Add mint leaves, chopped tomatoes and mix well.
• Add the tamarind concentrate. (If you are using tamarind, remove the seeds and add it along with the cumin and other ingredients)
• Let it cook for 5 min then remove from stove.
• Add sesame seeds and cooked mint, tomatoes into it and blend to a fine paste.
• Check for salt. You can add water and bring it to your desired thickness.

Serve with Dosa, Idli and I even use it as a spread on my sandwiches!!!

Simple Cabbage Salad

2010-04-21T10:30:00.000-04:00

This is a very simple simple cabbage salad. But dont worry..its open to any kind of modifications!!
This is very frequent visitor to our dinner table. My mom says the secret to make the perfect salad is to cut the cabbage very very thin. Well, mine doesnt come too thin..
I do not have an exact measurEment.so just eyeball everything to the amount of cabbage you take.

WHAT YOU WILL NEED

Thinly sliced cabbage
Olive oil
lemon juice
freshly ground Pepper or use thinly sliced green chillie
Salt

TO MAKE

Put everything in a bowl and toss it around till everything gets coated well.

You can even add thinly sliced onion, olives,capers, any thing of your choice.

Kerala Crab Roast

2010-04-14T11:17:00.003-04:00

Let me confess...the only thing I know about crab is how to eat it..Have no idea about how to clean them nor cook them.The first time I experimented with Crabs (4 years back), I just cleaned the whole thing on the surface and put it in boiling water along with ginger,garlic and chilly..and just ate it..It was awful!! After that my hubby swore he wont by crabs at home. But then last week I asked him to get me some live blue crabs and since I am preg now he doesnt say no to anything ( he he, better take all advantage). so I decided to try my luck once again! Last year on our trip to florida, a friend of mine had shown me how to clean and cut crab. So I set of on my adventure with some vague memory of how to torture the crab to death. It was my hubby who helped to kill the live crabs.My poor hubby whose seafood is limited to shrimps and fishes , kept telling me that the only reason I am doing this is coz I love you!Ha ha ha..but he said the end result was mouthwatering!

I didnt know if it was the right way to clean the crab but I did it and I should say none of us got sick and the crab roast did come out perfect. Here is a link that I found that shows how to cut and clean a crab

http://www.youtube.com/watch?v=QzUY7Z4t5Ps

I did detach all the claws and legs too... This is a little spicy u can reduce the spice according to ur taste..If u like the taste of pepper u can add that more else go with green chillies!

INGREDIENTS:

Blue Crab - 5( dont know how much they weighed)
Chilly powder - 1/2 tbsp
Coriander Powder - 1tbsp
Garlic pods(big) - 6 finely chopped
Ginger - 11/2 inch long finely chopped
Large Onion – 11/2 ( thinly sliced)
Pepper powder - 4tsp ( or just use green chillies)
Garam masala - 2 pinch
Tomato - 2 finley chopped
Curry leaves - a handful
Green chillies - 3
Salt to taste
Oil as needed.

METHOD:
I did the cooking in 2 parts. Firstly I cooked the crab and then I added this to the masala roast. This recipe is the result of combining 2 recipes one from my mother and the other from my dear Primna chechi.

Cut and clean the crab well and keep aside.You can crack the crabs shell with the back of the knife so that the flavor gets into the meat, just one or two stikes.
Grind together the Garlic, Ginger,green chillie and a few curry leaves.
In a non stick pot over a medium flame add the cleaned crab and the ginger garlic paste and a pinch of turmeric and mix well. cover with a lid and let the crab cook till it turns to a red color.
Give a few stir in between so that everything gets coated well and are cooked uniformly.
Remove from flame when done.
In another pan, add some oil and add the sliced onions and suate till very soft.
Add the chillie powder, corriander powder, pepper powder, salt and garam masala.Mix.
Add the cooked crab to this.
Add a little water(1/4 cup) to the pan in which the crab was cooked and por this water into the onion masala( make sure u get al the ginger and garlic from the other pan).
Add the chopped tomato and the curry leaves and cover and cook on a low flame till the tomato becomes very soft.
Check for salt.
Serve hot!!

Blue Crab

Masala Mushroom

2010-04-06T20:44:00.000-04:00

INGREDIENTS:

Mushroom - 250 gm (approx)
Onion 1 finely chopped.
tomato puree 3 heaped table spoon
Green chillie 2 sliced
Curry leaves a few
Garam masala 1/2 tsp
Ginger 1 inch finely grated.
Mustard seeds. 1 tsp
Red chillie powder 1 tsp ( or depending on ur taste)
Corriander powder - 1.5 tsp
Salt to taste
Oil as needed.

Method:

Clean and cut the mushrooms in to medium pieces and keep aside
In a pan, pour someoil and spluttter the mustard seeds. Add the green chillie and the currry leaves.
Add the onions and suate till its translucent
Add the tomato puree and saute till the raw smell goes.
Add the red chillie powder, corriander powder and salt.Mix well.
Add the mushrooms and suate till all the masla gets coated on the musrooms (3-4 minutes)
Add the garam masala nd just enough water ( abt half a cup)
cook on low flame till the mushrooms are tender and the gravy is thick.
add the finely grated ginger and cook for 2-3 more minutes.
Check for salt and serve it hot with chapathi's.

Kozhi Chuttath (Grilled/BBQ???? Chicken)

2010-03-25T13:09:00.001-04:00

Ok. What is the correct English word for chutta Chicken??? I am not sure. Anyways this is the recipe for chutta kozhi which is marinated chicken wrapped up in banana leaf and then cooked in hot coal. But unfortunately I did not have banana leaf so I wrapped up mine in aluminum foil. I guess that makes the taste a lot different. But alt hose who are lucky enough to get a banana leaf please do make it in that. This recipe was obtained from the Pachakam magazine.

This recipe is a little time consuming but the result is very good. And even though the name says that it is chuttta (BBQ) chicken. It’s still cooked half way thru on the stove in a mann chatti (pot made of clay). My son and hubby loved it

INGREDIENTS:

1. Chicken - 1 pound

2. Oil- 3 tbsp

3. Shallots (cut into medium pieces) – ¾ cup
Ginger paste – 1 tbsp
Garlic paste – 11/2 tbsp
Curry leaves – 5 twigs

4. Garam masala Powder 1 tsp
Turmeric Powder – ½ tsp
Pepper powder – ½ tsp
Salt as needed
Chilly powder – 1 tbsp (use according to ur taste)
Coriander Powder – ½ tbsp
Fennel Powder (Perumjeeragam) – ¾ tbsp

5. Water – 2 tbsp
Vinegar – 1 tsp

6. Tomato -2 finely chopped
7. Light coconut milk – little less than ¾ cup

8. Onion – 2 medium cut into rounds
Curry leaves 6 twigs

METHOD

• Clean the chicken pieces and make slits on them.

• In a clay pot, heat the oil and add all the ingredients under 3 and sauté them till very soft

• Meanwhile mix the ingredients under 4 with water and vinegar into a paste.

• Add this into the sautéed masala and mix well.

• Add the chopped tomatoes and sauté well till oil starts to separates

• Add the coconut milk and the chicken pieces and mix well. On a medium flame cook till the chicken is ¾th done and the masala get s coated on the chicken.

• Remove from flame and keep aside.

• In a big banana leaf (Aluminum foil) apply some oil. Layer half the onion rings and the curry leaves. Place the chicken and all the masala from the pot on this. Place the remaining onion rings and curry leaves on top of the chicken. Wrap up the leaf/foil well and place it in the hot coal (use your BBQ grill, coal burning one) for 10- 15 minutes.

• Alternatively place it in the oven and bake for 20-25 minutes.

Mushroom Kurma

2010-03-20T12:00:00.000-04:00

INGREDIENTS:

Mushroom - 200 gm
Thinly sliced Onion - 1 big
Greeen Chillies- 4 or more depending on ur taste
Grated Coconut - 50 gm
Fennel seeds- 1/2 tsp
Garam masala 1/2 tsp
Corriander powder- 1tbsp
Salt - to taste
Oil - as necessary
Mustard seeds- 1 tsp
Curry Leaves - 1 bunch

Method:

Wash and slice the mushrooms into medium pieces.
Grind the coconut and the fennel seeds into fine paste with very little water
Heat the oil and splutter the mustard seeds.
Add in the thinly sliced onionand the green chillies and curry leaves and saute till translucent.
Add the corriander powder, and garam masala and stie for a minute.
Add the coconut paste and stir well. Let cook for 2 minutes.
Add the mushrooms and stir well till all the ingredients get coated on the mushrooms. Let this cook for 5 minutes.
Add 1 cup of water or less according to the thickenss you desire. Cook on a low medium flame until the mushrooms are done.(10-12 minutes).

I am back..with a happy news!!

2010-03-09T10:07:00.001-05:00

Hi every body,

Sorry for the sudden disappearance and leaving all my friends in the dark for so long. And thank you all for your concerns about me. I was really happy to know that I am liked in the blogging community.

So now the reasons for my magical act….We are expecting our second child!! We are really excited! My son just can’t stop saying “mommy, vytiil baby” after seeing the ultra sound image. Every day he will lift my shirt and give a kiss on my tummy and say hi baby!! Just praying he has the same feeling when he baby is actually here.

I am in my 13th week now. My first trimester was really bad with nausea and head aches. The sight, smell, thought of food would make me run to the restroom. Tired like hell allthe time. But with the help of my hubby dearest I made it thru. That’s the reason I couldn’t be active in blogging.
I am really excited to share this news with u. I know I have a lot to catch up on and am really excited to c what’s cooking in ur kitchen.

Please include me in your prayers.

Luv,

Saju Sharfu

www.coconino.az.gov

Apple cake

2010-01-25T12:30:00.000-05:00

This was an experimental cake...but came out well..It wasnt sweet enough so i sprinkled some powdered sugar on it and it became perfect. Nothing fancy..just simple cake!

INGREDIENTS

11/2 cup all purpose flour
1/3 cup milk
3/4 cup sugar
4 egg whites
3/4 stick butter
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
11/2 tsp baking powder
2 Red delicious apple thinly sliced into bite sized pieces

METHOD:

Pre heat oven to 350 degrees and place the rack i n the center of the oven.
Greese a 8 inch square baking pan
In a bowl wisk egg whites, sugar and vanilla for 5 minutes. Should become kinda thick
Melt the butter in a saucepan with the milk
Pour the melter butter ontto the egg wisking.
Sift in the flour,cinamon powder and baking powder. Fold in so that there are no lumps
Pour this batter into the prepared baking pan
Arrange the sliocec apple pices over the batter. Sprinkle some sugar on top of this apple.
Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
Let cool. Sprinkle powdered sugar on top of the cake and serve with a dollop of wipped cream.

Stir Fried Yam ( Chena porichath)

2010-01-16T11:08:00.000-05:00

This is one of the dish that no matter how much u make it will never be enough. In my house this gets over in a jiffy. We pile this up to our sides of the plate somethimes even more than we actually need else it will end up in afight over" she took more than me" !
I tend to buy the precleaned and frozen yam. Its a little hectic to remove the skin of the yam as it causes itching. If you are using fresh yam make sure you remove the skin wearing a gloves. I have seen my mom apply some oil on her hand before she cleans it. But it didnt work for me, so from that day onwards I left my relationship with fresh yam. Frozen yams...is just as good!!

INGREDIENTS:

Cleaned and cut ( bite size) Yam - 11 oz ( my packet weighed this much)
1 tbsp Kashmiri chillie powder ( use according to ur taste)
1/2 tsp Turmeric powder
Salt as needed
Mustard seeds- 1 tsp
Thinly sliced onions 1/2 cup
Curry leaves a few
Oil 1/4 cup

METHOD:

Combine the Chilie powder, turmeric powder, salt and yam together with very little water.Keep aside for 10 minutes.
Heat oil in non-stick pan or kadai. Splutter the mustard seeds.
Add the curry leaves and the onions and saute for 1 minute.
Add the Yam and fry till the yam turns a golden brown color stirring in between.

Remove from flame and serve as a side to plain rice....or like my son you can just eat it as!!

The healthier side of a Tuna Melt

2010-01-15T10:17:00.000-05:00

I am a big fan of cheeseburgers..Just love it. but my growing waistline has made me cut down on this all time fav..So trying to satisfy my cravings for the cheese burger , I came up with this recipe for a Tuna melt. It on the healthier side coz i sneaked in some vegggies in it, so that I dont have the feeling that I am eating vegetables. You can dress up your Tuna melt in different ways: Add pickles, capers, olives , tomatoes anything..Just add or minus ingredients to get to your perfect taste. The Tuna that has given me the satisfaction is made like this

INGREDIENTS:

1 can solid Tuna in water drained
1 tbsp chopped red onion
1/4 cup grated carrots
1/2 tsp Light mayo + extra for spreding on the bread
2-3 balck olives finely chopped
dash of pepper
salt to taste
just a little lemon juice
1/4 tsp hot sauce

For arranging:

1 slice of american singles low fat ( or any low fat cheese of your choice)
2 slice Toasted bread or 1 hamburger Bun
Lettuce leaf
1/2 tsp spicy brown mustard

METHOD

Preheat the broiler and arrange the rack in the 2nd top position
Comine all the ingredients from 1 to 9 in a bowl.
On the bread apply a tbsp of light mayo on both sides.Apply the spicy brown mustard on one of the slices of bread.
Top one slice with Lettuce leaf. Top it with the Tuna salad ( make the Tuna into a patti, will help to arrange it easliy).
Top with the slice of cheese and the top slioce.
Place the sandwich on a sheet tray and keep it under the broiler till the cheese melts.

This is the recipe for making just one sandwich since my hubby and son will no touch canned Tuna.
Since this is on the healthier side, serve it with some salad..NO FRIES!!

Thenga varutharacha meen curry ~ Fish in roasted coconut gravy

2010-01-13T11:23:00.000-05:00

INGREDIENTS:

Fish - 1/2 kg Cleaned and cut into medium pieces(I used spanish mackrel)
Onion chopped - 1 medium
Tomato chopped 1
ginger and garlic finely chopped - 1 tsp
Green chiles slit lengthwise - 3 to 5 depending on ur taste
turmeric powder - 1/4 tsp
Kodampuli-/coccum- 2-3 cleaned and soaked in 1 cup water
Chili powder - 1/2 tsp
Coriander powder - 11/2 tsp
Mustard seeds
Curry leaves
Salt to taste
Oil

For roasting coconut

Grated coconut - 1 cup
Curry leaves
Fennel seeds - 1/2 tsp
2 small pieces of red chillie flakes

METHOD:

Making the Roasted coconut paste

In frying pan, heat a little oil, Then add the fenugreek seeds, curry leaves and the chillie flakes.
Then add the grated coconut and keep stirring till u get a light brow color and the aroma fills the room.
Add 1/2 tsp chilie powder 1/2 tsp corriander powder ,Roast it for a few more seconds
Grind the mix into a smooth paste with very little water. Keep it aside.

Making the curry

Heat oil in a pan and add mustard seeds.when they splutter add curry leaves, 2-3 green chiles, ginger and garlic, and stir them for 2 minutes
Add chopped onion and sauté till it is pinkish color
Add the tomato and saute till it is soft.
Add the turmeric powder , 1 tsp corriander powder and the kudampuli along with its water.
Bring to a boil. add the fish pieces and add salt.Cover and cook for about 8-10 minutes on medium low flame.
Add the roasted coconut paste, rest of the green chilie and mix well. make sure u dont break the fish.
Cook till the gravy gets thickened.If u need more gravy add a little more water. But thick gravy tastes good.
Check for salt.

Serve warm with Rice

Corn Bhaji / Pakoda (corn fritters)

2010-01-11T11:03:00.001-05:00

This is a simple recipe that I made up to finish of the golden corns sitting in my freezer.

INGREDIENTS:

2 cups corn kernels ( I used the frozen kind, thawed)
1small onion finely chopped
1/2 cup Rice flour
1/2 cup all purpose flour
1/4 tsp baking powder
1 tsp corrinader powder
1/2 tsp cumin powder
1 egg lightly beaten
1 tsp lemon juice
1/2 cup water
3 tbsp chopped corriander leaves
3 green chillies finely chopped ( or more depending on your taste)
1/2 tsp red chilie powder
Salt
oil

METHOD:

In a bowl. Mix all the ingredients except the corn and onions .adding water slowly. Beat till a smooth.
Now add the corn and the onions and mix till just combined.
In a pan heat some oil for shallow frying on medium heat ( if the oil becomes too hot it will turn brown too fast and wont get cooked inisde)
Using a spoon scoop one spoon of the mixure add it to the hot oil. Repeat for more baji's
Fry till it becomes golden brown color 3-4 minutes.
Flip the baji's one at a time and cook the other side too.
Remove from pan and serve with chutneys or ketchup

Tomato Rice

2010-01-08T13:51:00.001-05:00

My version of Tomato Rice

INGREDIENTS

• Basmati Rice 2 cups cooked with little oil and salt and cooled.
• Garlic 1 tbsp finely chopped
• Ginger 1 tbsp finely chopped
• Green chilies sliced 3-4
• Tomato Puree 4 heaped tbsp
• Onion thinly sliced 1.
• Red chili powder 1 tsp
• Turmeric powder- ¼ tsp
• Asafetida a pinch
• Mustard seeds 1 tsp
• Chana dal a small handful
• Fenugreek seeds 1 tsp
• Curry leaves
• Salt as needed
• Oil as needed

METHOD

• In a pan, add 2-3 tbsp oil and splutter the mustard seeds and the fenugreek seeds.
• Add the curry leaves, ginger, garlic, green chilies and the Chana dal. Sauté till the Chana dal gets slight brown color.
• Add the onions and sauté till it is very soft. Add the salt, red chili powder, turmeric powder, Asafetida and mix well.
• Add the tomato puree and cook for 2 minutes stirring continuously
• Remove from flame.
• Slowly mix this curry with the rice. Combine well. Check for salt.

Serve with Raita, pappad or pickle.

Beetroot Pachidi and an Award

2010-01-06T11:12:00.000-05:00

INGREDIENTS

Beetroot grated 2
Shallots 5
Yoghurt 1/2 cup or more depending on the thickness u desire
Curryleaves a few
Fenugreek 1/4 tsp
Mustard 1 tsp
Red chilly 1 broken
Salt
Oil

For Grinding

Coconut 1 cup grated
Ginger 1 small piece grated
Shallots 2 finely chopped
Green Chilly 4 or more depending on your taste
Mustard seed -1/2 tsp

METHOD

In a pan, heat the oil and splutter the mustartd seeds and the fenugreek seeds.
Add the red chilly,curry leaves and the chopped shallots .Saute till the shallots turn a light brown color
Add the grated beetroot and allow it to cook on a low flame
Add the grounded ingredients and cook for a while
Add the curd and mix well. cook for a minute or two.Do not boil.

Kreative Blogger Award

Mausi, from 7th kitchen has passed me this wonderful award. Thanks a bunch Mausi.

This also has a tag part in it.

Rules for accepting this award:

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers
7) Leave a comment letting those bloggers know about the award

SEVEN THINGS YOU DONT KNOW ABOUT ME

I have a fear of flying; always think that the plane will crash.
I don’t know how to swim.
I get offended very easily. But still put on a brave face as though I dont care!
The one dish that I still haven’t perfected is the simple dal curry! Yes Yes..I always have one or the other problem with it
I WAS a very good athlete during my school years
I love junk foods…try my best to avoid them but just can’t do it
I love to look at the stars

Now, passing this onto seven of my fellow bloggers. Man this is hard,how can I choose just seven

Saraswathy
Shahna
Cool Lassie
Tina
Sarah Naveen
Vrinda
Collabrative Curry

Plz accept this award !!

Almond Biscotti

2010-01-05T17:16:00.000-05:00

How is the weather around your place? Man, it’s so cold here now days. I remember last year this time it wasn’t this cold. Heard in the news something about the arctic cycle or something. Eeeeeeeeeh..it will be more cold this week!!

I hate the winter like this. The only thing I feel like doing is curling up in a warm blanket with a cup of hot chocolate. And it’s not just me; it seems everybody’s appetite has increased here. Both my hubby and son will come asking for something to eat all the time. If I protest they (I mean, my hubby) have the answer ready too…”it’s the cold! It makes us hungry”.

So I decided to make some snacks and keep so that when they ask me for something all I have to do get them the jar. Today I made some Almond biscotti hoping it will last for at least 2 days.

Almond biscotti are an Italian specialty that is very crunchy and crispy. It’s best when dunked into hot coffee or tea. My son had his by dunking into a glass of warm milk. I got this recipe from joy of baking

INGREDIENTS:

1 cup blanched (skinless) whole almonds, toasted and chopped coarsely
1 tsp baking powder
1/8 tsp salt
2 cups all-purpose flour
3/4 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
1/2 tsp pure almond extract

METHOD

Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
On a lightly floured surface roll dough into a log about 14 inches long and 3 - 4 inches wide. (yes, i used a measuring tape)
Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking).
Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet.
Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
Remove from oven and let cool. Store in an airtight container.

A Refreshing Pappaya drink

2010-01-03T11:09:00.000-05:00

This is a very simple reipe for making a nice refreshing drink. My family loves this drink. My son being a very picky eater this is a very good way to get him to eat the fruits that he other wise will not touch

INGREDIENTS:

Ripe Pappaya 1 cup cut into small pieces
Banana 1
Orange juice: use it according to the thickness u desire . I used Tropica orange juice
Sugar according to taste

METHOD

Blend everything together. Get your desired consistency of the juice by adding more or less orange juice.

My Baby!!!

Vegetable Biryani

2010-01-02T11:20:00.000-05:00

I am not such a big fan of vegetable biryani..I mean really when you have all our wonderful chicken and mutton biryani, why settle for veggie biryani. But one fine morning my husband said to me "saju, I want to eat vegetable birayni today". I was like what the???? I told him I will make chicken biryani but he insisted on veggie biryani. My head started spinning oh my..what am I going to do..I cant eat veggie biryani.No non-veg this is going to be really hard. So how did I do...well I sneaked in some Tilapia fry as a side..he he he!!

INGREDIENTS:

For the rice

Basmati Rice -11/2 cup soaked in water for 30 minute
Bay leaf 1
Cloves- 3
Cardamom -1 crushed
Cinnamon stick- 1 small piece
Shahi jeera - 1 tsp
Green chilie- 2 split
Salt to taste

For the Gravy

Mixed vegetables - 11/2 cup ( peas, carrots, beans, corn, broccoli)
Potatoes 2 medium ( cut into bite sized cubes and half cooked, I used the microwave)
Onion 3 medium finely chopped
Tomato 2 medium finely chopped
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Green chilies -3 slit
Garam masala - 1/2 tbsp + a little more sprinkling
Coriander powder 1tbsp
Turmeric powder 1/4 tbsp
Red chilie powder - 1/2 tbsp ( depending on your taste
Yogurt - 2 tbsp
Corriander leaves - 1 cup finely chopped
mint leaves- 1/4 cup
Lime juice 2 tbsp
Salt
Oil/Ghee

METHOD:

Preparing the gravy

In a vessel, saute the onion till translucent.
Add the ginger garlic paste and the chilie and saute for 2 minutes.
Add the tomatoes and salt and let it cook well.
Add the chilie powder, turmeric powder, corriander powder, 1/2 tbsp garam masala and mix well.
Add the cooked potato and let it cook for 5 minute.
Add the rest of the veggies and cook till its tender.
Add the yogurt and the chopped corriander and mint leaves.
Cook for 2 minutes and remove the flame and keep the vessel closed.

For the Rice

Boil about 5 cups water in a big vessel. Add the whole masalas, chilie,salt and a tbsp of oil into the water.
When the water boils add the soaked and drained rice into the water.
Let the rice cook toll it is 3/4 th done. Stir in between.
When done drain and keep aside.

Layering

In a thick bottomed pot, spread some oil at the bottom.
Take half the rice and spread to the bottom of the vessel.
Add half lemon juice and sprinkle little garam masala.
Add the vegetable masala over the rice.
Add the remaining rice ontop of the masla.
Add a little lemon juice and sprinkle the garam masala on top.
Cover with a very tight lid. If the lid is not tight enough use an aluminium foil and cover the mouth of the pot well with it.
Heat on a very low flame for 10 minutes.
Mix well before serving

Enjoy with nice coconut chamanthi, pickle,raita and for the crazy non veg's like me have some fish fry or chicken tikka BBQ.

Happy New Year !!!!

2009-12-31T12:41:00.001-05:00

Ring out the old, ring in the new,

Ring, happy bells, across the snow:

The year is going, let him go;

Ring out the false, ring in the true.

Alfred Lord Tennyson

Samosa

2009-12-29T17:25:00.000-05:00

Samosa are probably the most popular Indian snacks. Its perfect for these cold days. Served with nice coconut mint chutney its soo yummy!! But this time I made Tamrind chutney as hubby was in the mood for something teeka to go with it...and my kido..he didnt need anything he just kept on nibbling one!!
This is a recipe that I got from my mother in law.

INGREDIENTS:

FOR THE DOUGH

2 cup all purpose flour
2 tablespoon sooji
salt to taste
2 tablespoons oil
Lukewarm water enough to form a soft smooth dough (about 1 cup)

FOR THE FILLING:

4 large boiled potatoes peeled and chopped into small cubes.
1/2 cup green peas
1 tsp ginger garlic paste
1 1/2 tsp cumin seeds
1 tsp chilie powder
1 tsp corriander powder
2 finely chopped green chilie ( u can use more chilie powder instead of the green chilies)
1/4 tsp garam masala
1 tsp lemon juice.
Salt to taste

METHOD:
Making the dough

Mix the flour, sooji, salt, oil and salt togather to make a soft dough, adding water as needed
Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. like our chapthi dough
Set the dough aside for 15 min and cover it with damp cloth.

The filling

Heat oil in a pan, Add cumin seeds green chilies and ginger garlic paste. Saute for few seconds.
Add coriander powder , red chilie powder and stir for few seconds.
Add green peas and turn heat to medium and stir until tender.
Add the potatoes and cook for about 5 minutes. Stir in garam masala powder and salt.
Remove from flame and let the filling cool

Making the samosa.

Take a Lemon sized ball of the dough and roll it out into a 6 inch circle. Dont roll it out too thin
Cut the circle into half through the center (semi- circle)
Take one of the semi circle and spread water along the its edges.
Now bring the straight edge together to form a cone, press the edges well together.
Hold the cone in your hand, and fill the cone with 2 tablespoon of the filling.Press the filling down slightly.
Close the top of the cone by overlapping one edge on another. Press down firmly so that its sealed well and no filling spills out.
Repeat the process with the rest of the dough.

For frying

Heat oil in a deep pan on medium heat.
When the oil is hot ( add a small piece of dough to check) add the prepared samosa a few at a time.
Fry the samosa for 2-3 minutes or less. Turn it and fry it again for 2-3 minutes. It should turn into a golden brown color.
Remove and serve with nice chutney of your choice

NOTE:

Do not increase the heat as this will cause the samosa to brown quickly and the inside layer wont cook well.
Kneed the dough well to get crispy samosa
Samosa can be made ahead of time and frozen.

Hummingbird cake

2009-12-25T17:42:00.000-05:00

Merry Christmas and a Happy New Year.

I dont know why this is called Hummingbird cake but the name is very interesting isnt it..No..No..I didnt put in hummingbirds..just what the recipe called for..pecans,pineapple and banana among other things. I used my 9x9 baking pan for this instead of the round ones. and also used pecans to garnish the whole cake instead of adding it to the frosting. The rest followed as such

INGREDIENTS:

1 cup pecans, toasted and finely chopped
3 cups all-purpose flour
2 cups granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
3/4 cup safflower or canola oil
1 1/2 teaspoons pure vanilla extract
1 - 8 ouncecan crushed pineapple, do not drain
2 cups mashed ripe bananas (3-4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 pound box (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract

For Garnish

finely chopped pecans as needed

METHOD

FOR The cake

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper. { I uesd my square baking pans}
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Frosting:

In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps.
Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract .

Assembling:

Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting.
Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake.
Press in the chopped pecans on the top and sides of the cake.
Refrigerate the cake for about one hour so the frosting has time to set.

Coconut Shrimps

2009-12-23T20:19:00.000-05:00

I got this recipe from Oprah Magazine followed it as such. I added a little chilie sauce to make it a little spicy!

INGREDIENTS:

1 1/2 cups white rice flour
1 1/2 cups all-purpose flour
4 teaspoons kosher salt
2 1/2 cups cold club soda
2 tbsp chilie sauce ( optional)
2 pounds large shrimp , shelled and deveined
4 cups shredded unsweetened coconut
3 quarts vegetable or canola oil

METHOD:

Line 2 cookie sheets with waxed paper or plastic wrap.
In a large bowl, whisk rice flour, all-purpose flour and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary.
Spread coconut on a plate.
Pat shrimp dry with paper towels; add to batter and toss to coat.
Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut.
Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.
Pour oil into heavy-bottom pot.
Heat oil over medium-low heat .
Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes.
With a slotted spoon, remove to paper towels, skimming coconut from oil between batches.

Healthy Sardine fry

2009-12-21T14:17:00.000-05:00

These days everybody is into healthy eating. But I must confess its something that is very hard for me to do. Every day I will tell my hubby "You know what, no more junk foods from today. We will eat only healthy foods". He will give me a smile and say "Ok dear, as you say"!! Wondering what the smiles for!!!

Well behind that smile is all the unspoken dialogues. The smile can be translated into something like this " Oh how many times have i heard you say this. There is no way that u can go more than 2 days without eating something junk. hmmm..healthy eating ha ha ha !!!" This is whats behind that innocent little smile of his.

Its true yaar! Very hard for me to control. I go out Il get packets of chips, donuts, and that cute little cupcakes and everything else. and biggest of all cheese burger and fries!! man i just love that it.

I keep telling my mom abtout this nad she says you need to control especially since we have a history of high cholestrol in th e family. Then its moms advise, use less oil in food dont eat from outside, avoid red meat, dont eat fried thinsgs and the list goes on. So my mom gave me this recipe of Sardine fry which use no oil at all and I must say its delicious. Even my kido ate 3 piece of the fish!!!

Ingredients:

Cleaned Sardines - 6
Medium onion chopped -1
Medium Tomato finely chopped -1
Ginger chopped- 1 tsp
Garlic chopped 1 tsp
Red chiliy powder -1 tbsp or as per ur taste
Turmeric powder- 1/4 tbsp
Curry leaves- a few
Salt as needed

Method:

Grind the chilie powder, turmeric, salt, curry leaves,ginger and garlic into a smooth paste without adding any water.
Add the finely chopped tomatoes to this paste. Mix well. The mixture will be a little watery
Take the sardines and make slits on the sides of the fish.
Apply the made paste on the fish and marinate for 15- 30 minutes.
Heat a large non stick pan on medium flame.
Add the chopped onions into the pan and saute for 2 minutes.
Reduce flame to low.
Now take the sardines one by one and lay it over the sauted onions.
Add the remaining masala on top of the fish.
Turn the fish after 1 minute. Keep turning the fish every 1- 11/2 minutes till all the masala gets coated on the fishand the fish turns to brown color.
Remove from flame and serve as a side to rice

Kerala Beef fry

2009-12-16T11:52:00.000-05:00

This is one of my favorite beef recipes. Erachi porichathum porattem..yum yumm..it tastes so good. During hostel days we used to have this from our canteen like everyday. There used to be four of us and just one plate of food. And we always ended up fighting for the last piece. Our pockets were always empty by the end of the week spending it mostly on food (hostel food was yuck!!), shoes, and gifts. So had to be stingy, till the next flow of cash came.

College days were a blast. Would love to relive those days again exactly the same way. No changes at all (OK maybe one or two changes).but most of the part It was just fun and exciting. Couldn’t wait to wake up and get to class. Not to hear the lecture of the teachers but just to be with my friends. My wonderful friends! Life would not be the same without them.

The worst classes I ever took I think was statistics used to wonder what the hell am I going to do with statistic in computer programming???? The teacher used to enter thru one door and we used to leave thru the back door. And it had to be done in the precise time. The moment she puts her one foot in we had to be out! Else we will be caught. Although I must say I have never been caught!! He he he…No No I wasn’t a bad student I always got good grades. It’s just that I hated that particular class!! But when the exams approached how I wish I had attended the class coz I couldn’t understand anything. But then again, I had my friends to help me out. Those late night discussions and early morning study classes did great for us! Such wonderful memories!!

Anyways coming back to the recipe,Even though i love beef my husbnd doesnt take it much so dont make it often. But my cus, Shehi ,send me the picture yesterday after she made the beef fry. So decided to take advantage of her beutiful pic and post it!

Here is the recipe

INGREDIENTS:

• Beef 1/2 kg

• Onion 1 big, sliced finely

To marinate:

o Chili powder 1/2 tbsp

o Coriander powder 1 tbsp

o Turmeric powder 1/2 tsp

o Pepper 2 tsp

o Ginger & garlic paste 1 tbsp, crushed

o Garam Masala 1 tsp + 1/2 tsp for sprinkling

o Bite size coconut pieces (thengakothu) – 1/4 cup

o salt

• Coconut oil

• Green chilies -2-3

• Curry leaves

• Lemon juice 1 tsp.

METHOD:

• Marinate the beef with all the ingredients under “To marinate” for one hour.

• In a pressure cooker add the marinated beef and the onions and half a cup of water and cook till it is done

• In a frying pan, add some coconut oil and add the curry leaves, coconut slices andthe green chilies . Sauté for 1 minute.

• Add the cooked beef along with the water.

• Sauté till all the water is gone and all the masala gets coated onto the beef on a low medium flame. Sprinkle ½ tsp of garam masala.

• When the beef turns dark brown add 1 tsp of lemon juice, Mix well and remove from flame.

Serve with roti, poratta or rice

Melting Moments

2009-12-15T16:37:00.000-05:00

My son loves cookies... When ever you ask him what he wants to eat he will start his list..his favorite eggs. If you tell him no eggs than its cookies, if no cookies then its chapati, then banana , orange juice and then finally milk. He has been pestring me for cookies for a few days now. So since its the holiday season and everybody is busy making cookies and cakes I too decided to make some cookies.
I got the recipe from joyof baking. The name itself was soo good, melting moments, and sure enough it tasted good too. It was really very delicate, and felt like it melted in the mouth for a cookie.
I didnt change the recipe at all.Why mess with a perfect recipe ha!

INGREDIENTS

1 1/2 cups all purpose flour
1/2 cup cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup powdered (confectioners or icing) sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract

Topping:

1 cup (110 grams) powdered (confectioners) sugar, sifted

METHOD:

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer , cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract.
Add the flour mixture and beat until incorporated.
Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle the confectioners sugar onto the bottom of the pan and roll the cookies in the sugar.

Tapioca Pudding

2009-12-14T16:32:00.000-05:00

This is a very simple recipe for making tapioca pudding. You can flavor this anyway u like. I made this a couple of times. Once I made this using cardamom flavor and the other times using vanilla essence. Both have different taste. I love to have this with fruits and nuts but it tastes good as such too.

Tapioca pearls can be found in our asian stores by the name sabudana( thats what was there on my packet).

or can be found in the baking aisle of most stores.

INGREDIENTS:

1/2 cup Pearl Tapioca
3 cups whole milk
1/2 cup condensed milk.
2 tbsp sugar or more according to ur liking
pinch of salt
1 tbsp vanilla essence

Before cooking:

Look athe the instruction for cooking tapioca at the back of the packet. Some have instruction to soak over night and the othersfo an hr or so. So do as the packet say. Here, my packet said to soak for 45 minutes but I soaked it for an hr.
The cooking time for tapioca pearls will differ. Test with a few tapioca grains to get the correct cooking time.
Tapioca is cooked when it turns translucent in color.

METHOD:

Soak the tapioca in enough water as directed on the package.
In a heavy bottomed vessel add the milk,salt and the strained tapioca and bring to boil over medium heat. Do not increase the temperature as this wont give the tapioca enough time to get cooked. Stir continuously.
Bring to a boil. Reduce the flame to low and let it simmer for 5 minutes.
Slowly add the sugar,condensed milk and the vanilla essence.
When the milk starts to thicken, remove from flame. It will thicken more as it cools
Serve cold. Garnish with nuts or fruits of your choice.

Fish stuffed Roti/Paratha and an award!!

2009-12-12T11:50:00.001-05:00

My son is a big fan of chappati's since a few days( not sure how long it will last). He needs chappati for breakfast, Lunch an dinner. He will come up to me and say" Mommy, Givmme chapti pease". If I ask him what he wants with chapti his answer is always egg! But then one time he said "mommy no egg. Ayaan eat fish!!" Wow was I surpried that day! A big long sentence!! So I took out a Tilapia fillet and just marinated it with a little chilie powder and salt and stuffed it into his chapti.He really did enjoy it!! My husband on seeing this said he too wants fish stuffed chapti. So this is how I ended up making this dish!This is a big hit now.Both pappa and son loves it! I sometimes try adding some veggies into it. but my son always fugures it out and will pick out the carrots and peas. So now I smash them so well that he cant find it!

This is the recipe.

INGREDIENTS:
For the masala.

Tilapia- 5 big fillets ( Can use any fish u like )
Onion- 1 medium finely chopped
Tomato-1 small chopped
Green Bell Pepper 1 small ( Remove the seeds and Chopped, OPTIONAL)
Ginger Garlic paste 1 Tbsp
Green chillie 3-4 grounded to a paste.
Tuirmeric powder 1/4 tbsp
Chilie powder 1/2 tbsp ( Depending on yor taste)
Corrinader powder 1 tbsp
Garam masala powder- 1/2 tsp, divided
oil
salt as needed

For the dough

Atta -3 cups
salt as neeed
oil 1 tbsp
Warm water to mix the dough (a little more than 1/2 cup)

METHOD:
Making the dough.

Mix the Atta with salt and oil. Slowly add the warm water to the flour and knead well to forma a mass. The dough should be formed into a nonsticky elastic and smooth mass. Keep aside!

For the Fish masala.

Marinate the fish with the chilie powder, 1/2 the garam masala and salt and keep aside.
Heat oil in a large skillet, add the Fish and cook till its done. Remove from pan and keep aside.
In the same pan add the chopped onions and cook till it is soft and translucent.
Add the ginger,garlic and chilie paste and saute for a few minutes.
Add the coriander powder,Tumeric powder , salt and the remaining garam masala and mix well.
Add the tomato and the Bell pepper and cook till the tomato is really soft and the bell pepper is cooked well.
Add the fish fillets and break the fish into small piece with the spoon.Mix well.
Cover and cook on low flame for 5 minutes.
Remove from flame and let it cool.

Making the roti.

Take a small lemon sized ball and roll it out into thin circles abbout 5 inch in diameter. Move this on to a plate.
Take 2 large spoons of the fish masala and spread it on the rolled out roti.Spread it evenly.
Roll out another roti to a size as of the first.
Place this roti on top of the first roti layerd with the masala. Using your finger press the edges of the roti and seal it well.(This will make the roti to puff up well and get cooked inside.)
Slightly roll the roti using the pin again.
Repeat the proces with the remaining dough and masala.

Cooking the roti.

Preheat a tava on medium heat and grease it with little oil.
Gently lift the stuffed chapati and place it on the tava. Let it cook for 30- 45 seconds.
Apply some oil on the uncooked side and turn the roti. Let it cook till u can see it slightly puff up then turn it again.
Slightly press the edges so the edges are also cooked. The roti will puff up very nicely. Remove from flame. Repeat the process with the rest of the roti's.

Award Time..

Kristy of My little space has passed this award to me.Thank you kristy for sharing this award with me. I would like to share this award with all my fellow bloggers. Thank you everybody!

Mutton Roast

2009-11-30T09:29:00.000-05:00

This is a very simple recipe for mutton roast. I learnt this from my mother in law. My husband just loves it. He tells me this is the only dish that I have perfected in MIL's style.Everything else I have addons..he he

INGREDIENTS:

Mutton-1/2kg

whole masalas:

Cloves 3
Cardamom 2
cinnamon stick. 1 small piece.
Bay leaf 1
Onion-3 Big ones thinly sliced length wise
Ginger-1 inch piece
Garlic- 4-5 cloves
Green chilly-3
kashmiri chilli powder- 1 1/2 tbsp depending on your taste
corriander powder-1 1/2tbsp
Turmeric Powder-1/2 tbsp
Garam Masala powder-1tbsp
curry leaves a few
Mustard seeds. 1/2 tbsp
Cocunut Oil-3Tbsp

METHOD

Cut the mutton in to small pieces clean an keep it aside.
Grind the ginger,garlic and chillie together into a paste.
In a pressure cooker add the mutton pieces,salt and the whole maslas, Add enough water to cook the mutton.Cook the mutton till it is soft. Keep aside.(Do not throw the water. will use it as a stock)
In a kadai,heat oil and splutter the mustard seeds.
Add sliced onion an cook till soft.
Then add the ground paste curry leaves,salt and saute well
Continue to saute till the onion become light brown in color.
Then add the chilly powder,coriander powder, turmeric powder and garam masala.Mix well.
Reducae the flame and add cleaned mutton pieces and 1/2 cup of the mutton stock into the masala mix and saute till all the water has gone and the mutton turns to a brownish color. You can also see the oil seperating.
Remove from flame and serve as a side to your rice,rottis, naan, poratta.

I served this with my couscous dish!!

Enjoy!!

EID MUBARAK

2009-11-27T00:17:00.002-05:00

May all your prayers be answered

and

May your life be filled with happiness!!

EID MUBARAK!!!

Tried and loved it! My cuzins click on my parippuvada recipe

2009-11-24T12:48:00.002-05:00

I am so happy... My cuz Shehi Shafi tried out my recipe for the parippu vada and she said it came out beautifully.. It was the first time that someone actually tried out one of my recipes,took a picture and send it to me saying how wonderfully it came out!

Our conversation thru yahoo msger!!

shehi: truely

shehi: its your recipe
shehi: i even put the baking powder as you said
shehi: every bit of what you have did
shehi: shafika loved it

shehi: A BIG THANKS
sajusharfu: i am sooooo happy....
sajusharfu: u really tried it.....
shehi: yesshehi: and i am making this for hte first timein my life
shehi: cos its easyt hat people can say wow

shehi: but i tried

Thank you dear for trying this and letting me know...
love u!!!

Its my Pumpkin Pie!!

2009-11-23T16:10:00.002-05:00

Here is a very simple and easy Pumpkin Pie recipe for Thanks giving. There is no baking or cooking! Just easy basic ingredients thats available in every groccery shop! This recipe is adapted from Food and family magazine.

INGREDIENTS:

1 HONEY MAID Graham Pie Crust (6 oz.)
JELL-O Vanilla Flavor Instant Pudding 2 pkg. (3.4 oz. each)
Cold milk 2 pkg. (3.4 oz. each)
Powdered sugar 1/4 cup ( can omit it ,if you dont want it to be 2 sweet)
Canned pumpkin 1 cup
Ground cinnamon 1 tsp.
Ground nutmeg 1 tsp.
Ground ginger 1 tsp
1 tub (8 oz.) Coo Whip Whipped Topping, thawed, divided
Chopped Pecans 1/4 cup chopped for garnish

METHOD:

Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended.
Stir in 1-1/2 cups Cool Whip; spoon into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, and nuts just before serving.

JUST 2 steps..easy isnt it

This recipe is very easy but if u have a naughty toddler around it will still be difficult. My little one, was going crazy. He goes "Mommy ceam..pease"!! and when he says please i have to give him.(In the process of teaching him please and thank you)
When that episode is over , next he needs to show of his cooking skill. " Mommy, Pease Ayaan spoon ". Thats my baby's way of saying he want to mix...And you know the golden word Please..I have to give him!!
So what I am trying to say is something which should have taken less than 10 minuts..took an hr!!!

Anyways once it was made he was happy.. he just went "Mommy pease gimme ice ceam" till he finished the whole pie!!
Have a Happy Thank Giving!!!!

I am sending this post to Sanghi's FIL- Fruits event.

Shrimp Biryani ~ Mom's style!!

2009-11-23T12:36:00.000-05:00

Eid is here and I just wanted to break from the usual routine of Mutton,Chicken and Beef Biriyani's. But it still had to Biriyani..Biriyani on Eid is like the Sadya on Onam..Like the Turkey on Thankgiving and the Wine on Christmas!! A MUST!!!
So the choice fell between Fish Biriyani or Shrimp Biriyani ! My hubby not a big fan od Fish so u know who ultimately won ! yes!! Shrimp Biriyani!! So I called up a very experienced professional cook to get the recipe. It wasn easy getting hold of her! Every time I tried the line was busy,
finally when I got thru "She is not here, she will be back in a while" Disappointment!
But no.... I am not giving up.. I want her recipe.. I know its the best.. I will keep trying to get her.
After a while I tried again " She is int he kitchen, and cant come to the phone right now! "
I wasnt going to give up that easily.. I said "This is really important, I need to talk to her".
Finally, on the other side, I could hear a very familiar and very loving voice.."Entha mole! Paal Thilapikernnu..athan veran pattahe irunnath"... MY MOMMY!!!
What..did I mislead you..Did u thihnk I was talking to some 5 star chef???
Well..she is my 5 star chef and my source for cooking"

Yes..Yes.. I did get the recipe.I will give it to you. Have some patience baba!!
Ok..

INGREDIENTS:

For marinating:

Cleaned Shrimp/Prawn 1/2 kg. ( If you have the head of the shrimp, keep aside a few to make the stock)
2 tsp Chilli powder
1/2 tsp turmeric powder
a pinch of salt
oil for frying prawns.

For the gravy:

2 large onions chopped
2 medium size tomatoes chopped (1 1/4 cup, 290 gm)
3 tbsp finely chopped garlic
2 -3 green Chillies grinded to paste ( You can grind the ginger,garlic and chilies together)
3 tbsp ginger chopped finely
2 tbsp Yogurt
1 tbsp lime juice
1/4 cup shrimp stock ( optional, made by boiling the head of the shrimp and water. Strain and use)
1/4 tbsp Turmeric
1/2 tbsp corriander powder
1/2 tbsp chilie powder ( depending on your taste)
1/4 cup chopped coriander leaves
1/4 cup mint leaves chopped
salt as required

11/2 tbsp grounded masala using :

1/2 tsp fennel seeds
1/2 tsp cumin seeds.
5 cloves
2-3 small stick of cinnamom
1 cardamom
1 bay leaf ( medium size)
1 piece mace
1/4 tsp grated nutmeg

For the Rice:

3 cups Basmati rice soaked in water for 30 minutes
6 cups boiling water
4 tbsp vegetable oil
1 large onion thinly sliced
1 tsp shahi jeera
1 cardamom
2-3 cloves
1 small cinnamom stick
salt as needed
1 green chillie spilt.

METHOD:

Marintae the shrimp with the ingredients under marination and keep aside for 15-30 minuites.
In a large non stick pan, heat some oil and when the oil is hot add the prawns and fry them till they are light brown in color. Remove and keep them aside.

Making the gravy:

In the same pan that you fried the shrimp, add the onions and fry it till it is really soft.
Add the ginger,garlic and chillie paste and fry for 3-4 minutes.
Add the tomatoes and saute till it is soft.
Add the chilie powder, turmeric powder corriander powder and 1 1/2 tsp of grounded garam masala. Mix.
Add the 1/4 cup of shrimp stock and 2 tbsp of yogurt. If not using the stock just add 1/4 cup water, the stock gives it a more shrimp flavor and fragrance.
Cook till the gravy becomes thick. Add the fried prawns and cover the pan and cook on low flame for 5 minutes.
Add the chopped corriander and mint leaves Mix till everything comes together. Remove from flame and keep aside covered.

For the Rice:

In a heavy bottomed pot, heat the oil/Ghee .
Add the onions and cook till it is translucent. Add all the whole masalas add fry for 2-3 minutes.
Add the rice and fry till 2-3 minutes on low flame and stirring continuously.
Add the boiling water and cook on high till the water starts to boil again.
When the water starts to boil, reduce the flame to low medium, and cook the rice covered until all the water is gone and the rice is cooked around 20 minutes.

For layering and cooking:

Preheat oven to 350*
Take a large heavy bottomed vessel and spread 1 tbsp oil/ghee at the bottom.
Add half the cooked rice and spread.
Add the shrimp gravy on top of the rice.
Add the remaining rice on top of the gravy and just drizzle around a tbsp of lemon juice on top of this rice and also drizzle a tbsp of oil/ghee on top of this rice.
Cover with a tight lid and cook for 30 minutes.
Remove and let it cool down for a while.

While serving, Just break the rice from one side..mix it gently and transfer to the serving plate.
Serve it with nice mango chamanthi, raita, pappadam and pickles. I am planning to serve Chicken Tikka BBQ also!

My son loved it. Proof!!!

Have a wonderful day!!

Also try
Hyderabadi Chicken Biryani,
Tehari,
Poato pulao,

Vegetable Couscous

2009-11-20T17:22:00.002-05:00

This is my first ever Couscous dish.
Couscous is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat (sweet corn in Brazil) and then coating them with finely ground wheat flour( Wikipedia).
Ok..so definitions done...now lets talk about my experiment with this dish!!!
Well, I bought this pack but had no idea what to do with it..So I googled and googled to get something that is easy to make since it is my first try. I did get a lot of wonderful recipes but the thing is half the time I didnt have all the ingredients. So I decided to make my own but the concept is all borrowed. The best one I got is from jeena's kitchen!!
So here we go...

INGREDIENTS:

1 cup Couscous (Instant one)
1 1/2 cup Water
1 small Onion chopped
1/2 cup diced carrot (U can use peas,Red peppers, Green Peppers, didnt have any)
1/4 cup cooked black eyed beans
1 tbsp ginger garlic paste
1/2 tsp garam masala powder
1/2 tbsp chilie powder
1/4 cup green onion for garnish
1/4 cup chicken stock
Salt
Oil

METHOD:

In another pan boil 1 1/2 cup water on medium flame. Add a little salt and about a 1 tbsp of oil.
Add the couscous and close the lid. Turn the flame to low. Let it cook for 5 minutes.
After 5 minute, turn off the flame and just fluff the couscous.Close the lid and let it sit for another 2-3 minute

Meanwhile we will make the gravy for the Couscous.

In a pan, heat some oil. Add the chopped onion and saute till its very soft.
Add the ginger garlic paste and stir for 2-3 minutes.
Add the garam masala, chillie powder and mix well.
Add the veggies in and stir for 2-3 minute
Add the stock and let the veggies cook.Check for salt.
Once the vegetables are cooked add this gravy to the couscous and mix well.
Garnish with spring onion or corriander leaves.

I served this with nice mutton roast and Yorkshire Pudding . The recipe which I will post sooooon....
Serve mutton Olathiyath with this and a nice salad.

Potato Pulao and an award!

2009-11-19T17:10:00.000-05:00

This is a recipe that has been sittind in my draft for a long time now.So its time to take it out!
Potato Pulao is made in so many ways. This is my method!

INGREDIENTS:

Basmati Rice - 2 cups
Potatoes - 2 big Peeled and cubed
Onions - 2 medium thinly sliced
Yogurt - 3 tbsp
Green Chilies - 2 -3 medium
Red Chili powder - 1 tsp
Turmeric powder 1/4 tsp
Ginger Garlic paste - 1/2 tsp

Whole Spices

Cumin - 1/2 tsp
Bay leaf - 2 small
Star Anise - 1
Cardomon - 2
Cloves -2-3
Cinnamon - 2 small pieces
Mace - 1

Oil as needed
Salt to taste
Water- 2 1/2 cups

METHOD:
Wash and soak rice for 15 - 20 minutes.
Heat oil in a pressure cooker. Once its hot, sauté all the wholes spices for 1 min.
Then add the sliced onions along with green chilies, and fry till the onions are translucent. Add the ginger garlic paste. Fry till it turns brown.
Add in the cubed potatos and fry for a while.
Add in the chili powder , turmeric powder and salt. Cook this for 2 mints. Then add the curds and drained rice. Sauté and coat the rice with the masala.
Add the water and mix well. close the lid. Cook on medium flame for 2 whistles.
Remove from Flame. Let al the pressure in the cooker go and then open it. Stir the pulao without breaking the rice.
Serve with Raita.

Sending this to EFM - Variety Rice Series

AWARD TIME.......
Sarah Naveen has passed on this lovely award! Thank you Sarah.....I would like to thank all my fellow bloggers and Readers for all the encouragments !!

I would love to pass this award to all my fellow bloggers. Please accept this award as a token of my appreciation for your wonderful encouragments!

Parippu vada ~ Dal fritters

2009-11-18T18:08:00.000-05:00

Parippu vada is a popular evening snack to have with tea in kerala. I remember growing up we used to get this from a thattu kada near by. Man,It's really crunchy and yummy treat!

Have it with a cup of hot tea in this cold weather!!

INGREDIENTS:

2 cups - Thuvar dal or Channa dal ( I have used channa dal )
shallots 10- 12 chopped
Green chili, 2-3 finely chopped
1tbsp - Ginger , grated
Curry leaves, few finely chopped
Astafoeida- pinch
cumin powder 1/2 tsp
chilie powder 1/2 tsp
1/2 tsp baking soda (optional, Mine came out very crispy outside and soft inside)
Salt to taste
Vegetable oil to deep fry

METHOD:

Soak dal for 2 - 3 hours. Drain well. There should not be any water.Else you wont be ablw to make patties and it kinda breaks too,happened to me in my first try.
In a food processor or blender, add little at a time some soaked dal and grind. The dal should be ground to a coarse paste - Even if there are dals not ground its fine.
Pour oil in a wok or kadai to deep fry. Heat oil on medium heat.
In the mean time,mix the chopped onion, chopped green chili, chili powder,ginger, curry leaves,cumin powder,astafoeida and mix well. Add salt to taste.
Wet your palms and take small amount of the dal mixture and make a ball. Place in the center of the palm and flatten to a round shape.
When the oil is hot, slide the vada's into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain.
Serve these crisp parippu vada with some chutney and hot tea.

I know what you are wondering what is that black stuff with my vada's. Well. Its my version of Tamrind chutney or something like that. I really dont know the name. I got this once as a dip for dry chilie chicken.
What I did is. I took some tamrind paste, few shallots,green cilie, and blended it with water to a thick consistency. Added salt and chopped corriander. I dont exactly know the measurments.

Sandesh ~ Bengali sweet

2009-11-17T17:10:00.000-05:00

This is my first try on Bangali sweet. The reason that I made this coz my hubby kept asking for a sweet that is made of milk, is a bengali sweet, white in color, its round and flat ..but he doesnt know the name..I gave him a list of sweets that i know made of milk...milk peda, rasgulla, and rasmali, ..but know! he just cant recall the name....
So i browsed and came to two more sweets..Sandesh and chum chum..But since he said it didnt have any syrup the chum chum was out... So I found the recipe for sandesh from Manjulas kitchen. and made it.
The verdict: "ITs very tasty, but this is not the sweet that I was saying" The one I said iis a little more thicker"

I have no idea what he is talking about. If any of you have any idea please let me know.

INGREDIENTS:

•1/2 gallon (8cups) milk

•1/4 cup lemon juice

•1/2 cup sugar

•1/4 teaspoon ground cardamom

For Garnish:

•2 tablespoon sliced pistachio/Almonds..

METHOD:

Making the paneer.
Boil the milk. As the milk starts to boil add the lemon juice and let the milk curdle. Reduce the heat and stir continuosly.Remove from flame when the curd and the whey seperates completely.
Strain the whey using a strainer line with cheesecloth, or muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. Do not over cook.
Turn off the heat and keep mixing the paneer like you are making dough.
Divide the paneer in 24 equal parts and roll them giving a ball shape.
Garnish with sliced pistachio or Almonds .
Refrigerate them for few hours before serving. Serve them chilled!

One pot Vegetable Pasta~Indian style

2009-11-16T17:55:00.000-05:00

Very simple pasta …Indian style!

INGREDIENTS:

• Pasta 1 ½ cups

• Onion 1 big finely chopped

• Tomato 2 finely chopped

• Mixed veggies 1 cup (carrots, peas, corn)

• Ginger garlic paste 1 ½ tbsp

• Chili powder 1 tbsp or depending on your taste

• Turmeric powder ¼ tbsp

• Garam masala 1/2 tsp

• Coriander leaves chopped, for garnish

• Salt

• Oil

METHOD:

• In a pressure cooker heat some oil. Add the onions and saute them till they turn pink.

• Add the ginger garlic paste and mix. Cook for 2-3 minutes.

• Add the chopped tomatoes and cook till soft.

• Add the chili powder, turmeric powder, salt and Garam masala. Mix.

• Add the pasta. Mix well.

• Add water just enough to cover the pasta. Close the cooker

• Cook on medium heat for two whistles.

• Once the pressure is gone remove the lid and mix well.

• Garnish with coriander leaves.

NOTES:

• The remaining water will be like a sauce for the pasta. If you think there is a lot of water (there shouldn’t be!) just heat till the water evaporates and becomes like a sauce like consistency.

• You can also cook the pasta separately and then add it into the gravy prepared.

Cauliflower and Broccoli Soup

2009-11-14T19:08:00.001-05:00

Soups…comfort food! Easy to make and satisfying too (When u r not very hungry!!) I like chunky soups need something to bite into. The Pureed types, my friend, Biji calls it Ghost food!! So light that when you have them if you are really hungry, it’s just swoosh….like eating air!!!

So here is a recipe for a very nice and easy chunky veggie soup made from Cauliflower and broccoli. I am not exactly sure where I got this recipe from coz I had written it down long back, so my apologies for not mentioning the source.

This recipe serves only one hungry stomach.

INGREDIENTS:

• Cauliflower florets ¾ cup

• Broccoli cuts ¾ cups

• Chopped Onions ¼ cup

• Thinly sliced carrot ¼ cup

• Low fat milk 1 ½ cup

• Chicken bouillon granules ½ tsp { use veggie granules, to make it vegetarian}

• All purpose flour 2 tbsp

• Butter 2 tbsp

• Salt to taste

• Pepper according to your taste buds

METHOD:

• In a sauce pan melt the butter and add all the veggies and cook for 5 minutes stirring in between.

• Stir in 1 ¼ cup milk, chicken bouillon granules, salt and pepper. Bring to a boil. Reduce heat and simmer for another 5 minutes.

• Mix the flour and the remaining milk and add to the soup.

• Stir for another 2-3 minutes or until the soup starts to thicken.

• Remove from flame and serve!

Mutton Olathiyath (Dry roasted mutton)

2009-11-14T08:18:00.002-05:00

This is my husbands favorite dish..one of I should say. Coz anything u make out of non-veg becomes his favorite. I never liked mutton very much but now I too am a big fan of this.

This is a very wonderful dish...a must try!

INGREDIENTS

Mutton – 1kg cut into cubes

For Marinating

• Ginger – 1 tablespoon

• Garlic – 11/2 tablespoon

• Green chili – 2-3

• ¼ tsp turmeric powder

• ½ tbsp coriander powder

• Garam masala- ¼ tsp

• Curry leaves

• Salt – accordingly

For Masala

• Large onion – 2 thinly sliced

• Ginger – 1 tablespoon

• Chili powder – 1 tablespoon or according to your taste

• Coriander powder – 1 tablespoon

• Turmeric powder – 1/2 teaspoon

• Tomato – 2 chopped

• Salt & Oil – accordingly

• Curry leaves

Whole Masala’s for grinding

• Clove – 5-6 pieces

• Cardamom – 3-4

• Cinnamon – 2-3 small piece

• Fennel seed – 1tbsp

• Bay leaf – 1

METHOD

• Marinate the mutton pieces with the ingredients under MARINTE & keep for half an hour.

• Heat a pressure cooker, add this marinated mutton along with 1 cup of water and cook till done. Keep aside

• Heat oil in a pan. Add sliced onion & sauté till very soft and translucent.

• Add ginger, curry leaves and stir. Cook for 3-4 minutes, add the powdered whole Masala’s, coriander powder, chili powder, turmeric powder salt and stir.

• Add cooked mutton along with the water. Stir till the gravy thickens.

• Add tomato and cook till all the water is gone and the masala’s get coated on the mutton pieces, stirring frequently.

• Remove from flame.

Eggless Almond cookies

2009-11-13T08:14:00.000-05:00

INGREDIENTS:

Maida / All Purpose Flour: 2 Cups
Soften Butter: 1 Cup
Powdered Sugar: 3/4 Cup
Coarsley Crushed Almonds : 1 Cup {I used a food processor}
Almond Essence: 1 tsp {vanilla essence will also do}
Baking Powder: 1 tsp

METHOD:

In a large mixing bowl mix butter, sugar, baking powder and vanilla extract untill light and fluffy.
Add almonds and mix very well. Then gradully add flour and stir it very well until all ingredients comes together.
Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheets for 10 minutes. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.

Masala Prawns

2009-11-12T10:46:00.000-05:00

This is my mom's special prawn curry! Its really fantastic! Finger licking good.She makes this in two forms.When she needs this as a gravy she will add a little more coconut milk and cook till the shrimps are done other timed she makes them into a dry form till all the coconut milk is gone. This recipe is for the dry version

INGREDIENTS

Cleaned Prawns/shrimp/konchu/chameen – 250 gm
Onion – 1 medium, Sliced very thinly
Ginger paste – 1 tbsp
Garlic paste– 1 tbsp
Chile Powder – 1 tbsp (or depending on your taste)
Corriander powder- 1 tbsp
Turmeric powder – 1/2 teaspoon
Garam Masala – 1 teaspoon
Cocum(kudampuli) – 2 small pieces cleaned and soaked in water
coconut milk – 1/2 cup
Curry leaves
oil
Salt

METHOD:

Marinate the shrimps with a little turmeric and chilie powder for about 15 minutes.
Heat oil in a pan and fry the shrimps for 1- 11/2 minutes on both sides.Just to get the outer surface crispy.Remove and keep aside.
In the same pan saute onion,ginger & garlic.
When onion becomes soft add all masala powders and mix well. When masala powders are roasted well & oil starts appearing add cocum and the water. Mix well.
Add cooked prawns and stir for 2-3 minutes. Add salt & curry leaves. Add coconut milk and cover .
Cook till the prawns are done & the coconut milk is completely dried.
Add 1 teaspoon of oil & saute for 5 more minutes. Remove from flame.

Can be served as a side dish for rice and roti's

Bsemah (Coconut Semolina Cake) Arabic Dessert

2009-11-12T09:33:00.000-05:00

Bsemah (Cocnut semolina cake)I got this recipe from Arabic bites. I made a few modifications to this.You can get the original recipe from here.

INGREDIENTS:

3 cups shredded sweetened coconut.
1 cup all purpose flour.
3/4 cup semolina. (can use Cream of Wheat)
1 cup sugar.
3/4 cup milk.
¼ cup coconut milk
2 Tablespoons butter.
2 eggs.
2 teaspoons baking powder.
1 teaspoon Vanilla.

METHOD:

1)Grease a 9 inch pan.
2)Beat sugar and eggs until light and fluffy, add butter, milk, coconut milk,vanilla stir.Add in the dry ingredients.
3)Pour mixture into prepared pan.
4)Bake in a preheated oven 350 F, for 30 minutes or until it turns golden brown. Insert a toothpick in the center of the cake if it comes out clean its time to remove it!

Radish Curry

2009-11-11T09:44:00.000-05:00

INGREDIENTS:

Grated raddish : about 2 cups
Onion 1 chopped finely
Tomato small : 1 chopped
Red chilie powder 1 tbsp or depending on your taste
corriander powder 1 tbsp
Turmeric powder : 1/4 tbsp
Asafoetida : a pinch
Cumin powder : 1/2 tsp
Mustard seeds
Curry leaves
oil

METHOD:

Heat the oil in a pan. splutter the mustard seeds. Then ass the curry leaves,asafoetida and onion.
When the onion turns translucent add all the powders and mix well.
Add the grated radish and salt. Mix. Cover with alid and let the radish cook for 5 minutes in low flame.Stirring occassionaly.
When the radish is half cooked add the chopped tomatos and cook.Continue to cook for another 7-8 minutes.Remove from flame.

Goes very well with chapathis and as a side for rice.
NOTE:
If you like you can also add the leaves of the radish. Wash the leaves very well to remove any soil particles from it. Add it along with the grated radish.
You can make this into a semi-gravy by adding 1/4 cup water after the tomatoes are cooked.For the dry version cook the radish till all the water from the radish has evaporated.

Aloo Gobhi Adraki~Ginger flavored potato cauliflower stew

2009-11-05T17:38:00.000-05:00

This is a very easy recipt that I foud in Sanjeevkapoor.com.It was very simple and delicious with chappathi.I followed the recipe as it is.
Ingredients

Potatoes, 1 inch cubes 2 medium
Cauliflower , large florets 1 medium
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Green chillies, slit 3
Ginger paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Yogurt 2 tablespoons
Ginger, cut into thin strips 2 inch piece
Tomato, chopped (optional) 1 large
Fresh coriander leaves, chopped 2 tablespoons

Method

Heat oil in a kadai and add cumin seeds.
When they begin to change colour, add green chillies and ginger paste. Sauté for half a minute.
Add potatoes and cauliflower and stir. Sauté for two to four minutes.
Add turmeric powder, red chilli powder and salt and mix. Add yogurt and mix again, cover and cook on medium heat till done.
Add ginger strips and stir well. Add tomato and stir.
Garnish with coriander leaves and serve hot.

Thenga varutharacha sambar (fried coconut vegetable chowder)

2009-11-04T18:51:00.001-05:00

When I returned after my vaccation to India, mom prepared and gave me a pack of thenga varuthath (Fried coconut).I told her I dont want it. it might get spoiled by the time I reach here but she insisted it will not and to take it along.She was right it didnt. It did make a lot of my cooking a little easier and tastier.That mothers touch!! I had just a little of it left so I decided to finish it with this tasty Sambar.Pria, of house of spices, has made a differnt version of this coconut sambar. Check it out!

INGREDIENTS:

1/2 cup Toor dal
1 large Potato, peeled
1 tomato
1 onion
6 Lady finger
1 carrot
7-8 snap beans
Asafetida - a small piece or maybe 1/4 tsp powder
1/2 tsp Fenugreek seeds
corriander powder 2 tbsp
Turmeric powder 1/2 tbsp
Chillie powder 1 tsp or according to your taste
Tamrind 1 lemon sized ball, soaked in water.
1/2 cup thenga varuthath (Fried sesoned coconut) TO MAKE thenga varuthath u need
1/2 cup grated coconut
curry leaves a few
1/2 tsp Fennel seeds (Perumjeerakam)
1-2 pieces red chilies flakes

For Tempering

1/2 tsp mustard seeds
curry leaves few
Shallots 3-4 chppoed
1-2 Red chillie flakes, broken

METHOD:

Making Thenga masala
In a small pan add the Asafetida piece and roast it for a few seconds. Remove from pan. Crumble the Asafetida into small pieces using the back of a spoon{if using the powder omit this step}.Add the fenugreek seeds in the same oil. Remove from pan. If you are making the thenga varuthath, you can add it to the pan and roast the ingredients now.Remove when you get a nice aroma and a brownish color.Crumble the Asafetida into small pieces using the back of a spoon. Add this and the roasted fenugreek seeds, 1tbsp corriander powder to the fried coconut. Grind this mixture with little water into a very smooth paste and keep aside.
Cook dal with 1/2 tsp turmeric powder salt and water.
When done, add the cubed potato,chopped onion, chopped carrot and sanp beans to the dal. Add 1 tbsp corriander powder,chilie powder, turmeric powder salt and the tamrind water.The water should just cover the vegetables. Cook till done.
When this is done and the brinjal,when half done add the lady finger and the tomato and the ground coconut mixture.Cook till the tomato piesec are done.If you feel curry is toot hick and a little water to your desired consistency.

For Tempering

Heat oil in a kadai. Splutter the mustard seeds. Add the chopped shallots when it turns light brown add the curry leaves and the chillie flakes. Pour this over the sambar.
Serve this with Rice, Dosa or Idli.

Easy Baked Cheese and Vegetable Twist

2009-11-03T18:05:00.002-05:00

This is a very intersting recipe that I found in the food and family magazine. I made some modifications to suite more of my Indian taste buds. I omitted the cream cheese and egg that was asked. (No need to increase more weight).

My version goes like this
INGREDIENTS

1 can refrigerated crescent dinner roll.
½ cup onion chopped and lightly sautéed in olive oil
1 cup broccoli cuts
11/2 cup of mushroom sliced
½ cup olives cut into quarter.
½ cup Low fat Italian Three cheese blend
1-2 tbsp Hot sauce (not in recipe)
A pinch of salt

Included in recipe but I didn’t use

1 egg
2 oz cream cheese softened

METHOD

Mix all the ingredients ,other than the dough ,in a large bowl and keep aside.
Unroll the crescent dough and separate into triangles.
Arrange the triangles into a circle on a parchment or foil lined baking sheet as shown in the picture. The shorter sides of the triangles overlapping in center and points of triangle towards outside.

Spoon the mixture onto the dough near the center of the circle. Bring the outside points of the triangles up over the filling, then tuck under dough in center of ring to cover filling.

Bake in a preheated oven of 375* for 15 to 20 minutes until crust is golden brown.

Enjoy warm!!

Tehari~ A Bangladeshi Biryani and An Award

2009-11-02T13:42:00.000-05:00

Tehari or Tahri, in north India is commonly refeered to vegetable biryani. But in Bangladesh Tehari is referred to Biryani made from bothe meat and veggies together! Interesting isnt it!! Even the taste is wonderful. The first time I had this from my friends house,man..it was like a burst of flavor in my mouth. Oh yes!! I got the recipe direct from her...

INGREDIENTS:

Ingredients:

To marinate

2 lb mutton
2 cups plain yogurt
2 tbsp. coriander powder
1 medium onion, chopped
1 tbsp red chillie powder
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp pepper
1/2 tsp garam masala
1/2 tsp shahi jeera
1 tsp javeri
2 tbsp oil
1 tbsp lemon juice

4 cup rice
2-3 medium sized tomatoes
1 small onion, to fry chopped
1/2 tsp shahi jeera
1/2 tsp garam masala
1/2 tsp red chillie powder (according to ur taste)
lemon juice [2-3 lemons]
1/2 tbsp ginger garlic paste
curry leaves, a few
1/2 cup coriander leaves roughly chopped
1/2 cup mint leaves.
2 green chillie ( Take according to your taste)
1/2 cup mixed vegetables ( I used diced carrots and peas)
1 medium potato cut into medium cubes and boiled.

METHOD:

Soak the rice in water for 30 minutes.
Marinate the mutton pieces with all the ingredients under to marinate, for one hour. cook the mutton in the pressure cooker. Once the mutton is cooked and the steam is all gone, open the cooker and mix the mutton gravy so that all the onion is turned into a paste. Put this aside.
In a heavy bottomed vessel{If you dont use heavy bottomed vessel the rice will get burned},heat the oil and fry the onion till it turn brownish.
Add the ginger- garlic pase and 1/2 tsp shahi jeera
mix onion and ginger-garlic paste for 5 min.[be careful it can burn fast]
now add the chopped tomatoes in it ; fry until toamtoes become soft
put curry leaves, mint, green coriander,green chiilies fry 2-3 min.
add 4 cups water .Bring it to boil now add the curry in pressure cooker mix.
Once this starts to boil, add the drained rice ,lemon juice and garam masala, chilie powder. Mix well. Add the vegetables.Mix.
Add 1 tbsp oil to prevent the rice from sticking to each other.
Turn the heat to medium high and keep stirring the rice until all the water gets absorbed and the rice is almost 3/4 th cooked. now cover the vessel with its lid turn the flame to very low and let the rice sit for 10 - 15 minutes.
Serve hot Tehari with raita.

Enjoy!

Award time!!

My friend Sarah Naveen has passed me an award. Thank you Sarah Naveen for the wonderful encouragment.

Meringue Drops

2009-10-30T20:23:00.001-04:00

It's Halloween tom and I wanted to make something for that occassion. I found a lot of beautiful recipes but I thought this was the easiest and fun for the young ones. This recipe is from joyofbaking.com . My pictures didnt come out that well. But it tasted very nice. My little one really enjoyed it after all its like a mount of sugar!!!
You do need a little patience to make this or rather eat it.It takes a lot of time to get into your hand to eat it!
I am going to give the original recipe here as I think that would make the meringue perfect
The only changes I made in the recipe is that I used 1/4 tsp white vinegar instead of the cream of tartar. I read somewhere that we can use vinegar as a substitute for tartar. Also for the eyes I used some dark red food color and applied it using the tip of a thin wooden skewer. I also added the color to half the batch to get that pinkish color [just experimenting].

INGREDIENTS

4 large egg whites
1/4 teaspoon cream of tartar { I used white vinegar}
1 cup superfine or caster sugar (if you don't have superfine sugar simply take 1 cup granulated white sugar and process it for about 30 seconds in a food processor)
1/4 teaspoon pure vanilla extract
Candy eyes or chocolate chip. or like me use food color.

METHOD:

Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip. {I used a ziploc bag and cut the ends of.since i am not into cake decorating didnt have the other one}
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
It took me probably 20 minutes on a hand mixer. In the begining when i tried to make peaks its just went back to the original shape but gradually it did form the peaks
To get the pinkish color add 1/4 tsp of dark red food color to half the batch.
Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, 2 inch (5 cm) high mounds of meringue. Carefully press two candy eyes or two miniature chocolate chips into each meringue ghost.
Bake the meringues for approximately 1 1/4 - 1 1/2 hours or until they are dry and crisp to the touch and easily separate from the parchment paper.
Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.

MERINGUE GHOSTS

Lemon Squares

2009-10-29T18:18:00.000-04:00

This is a very nice tangy, lemony filling on a nice graham crust. If u love Lemon Pies, I am sure you will fall in love with this too. I found that it tasted the best when it was warm!
So here is my version of Lemon squares

INGREDIENTS:

For Crust:

1 stick unsalted butter, room temperature
1/4 cup sugar
11/2 cup Honey Maid Graham Cracker Crumbs
1/8 teaspoon salt

Filling:

1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice
1 tablespoons grated lemon zest
2 tablespoons all purpose flour

METHOD:

Preheat oven to 350*F.
Line 8X8 inch pan with foil,with ends of foil extending over sides. Mix the ingredients for the crust and press it onto the bottom of the pan.Bake for 10 minutes.Remove from Oven and let it cool.
Meanwhile,In a bowl with an electric mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
Use the foil handles to lift the squares from the pan.
Cut into squares and dust with powdered sugar.

Honey Almond Date Balls

2009-10-28T11:24:00.000-04:00

This recipe has been in my draft for a long time now. Time to get it out !! I made this during the Ramadan days when we buy lots of dates . I got this recipe from Dave Lieberman’s show. So here is the recipe for Honey Almond Date balls.

INGREDIENTS:

• 1/2 pound raw almonds

• 2 pints pitted dates,

• 1/4 cup honey

• Vegetable oil, for forming balls

METHOD

• Preheat oven to 350 degrees F.

• Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.

• Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.

• Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls.

• Roll each ball in chopped almonds to coat well. [I did not have any more extra almonds to coat].

• Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.

For another twisted effect you could try rolling the balls in toasted coconut flaks.

Enjoy!!

Pizza

2009-10-26T16:37:00.004-04:00

I love Pizza.But I was never brave enough to make it at home and had the fear that the base might never get cooked properly. So I always ended up buying the Pizza. But I always felt that ,somehow the Pizza here had something missing in it and each time I ate it I was sure to bring it up.So my hubby hearing me complaint told me to give it a try in my style. After all even if it goes bad its just us!! so here is my experimental version of the Pizza. Dont worry it came out well!!

INGREDIENTS

For the Base

Plain flour – 2 cups
Sugar – 1 tbs
Salt – as required
Yeast – 1 tsp
Olive oil – 4 tbs
warm milk – half cup
Water – as required

For the Sauce

1 cup tomato puree
2 tbsp olive oil
1 tbsp crushed garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tbsp papparika powder
salt, to taste

Toppings : [use your favrite toppings]

1 capsicum diced and sauted in oil

1 cup boneless chicken ( sliced to small pieces and stir fired with salt and pepper)

{I used the left over chicken from my chicken tikka bbq}

1 cup mushroom.

1/2 cup onion diced and sauted in oil (just for a minute)

1/2 cup thinly sliced Black olives

1/2 cup dried tomatoes

3-4 cups shredded mozarella cheese {use according to your liking}

METHOD

The Base:

Mix sugar and yeast in lukewarm water and allow to bubble. Make sure that your yeast hasnt expired.. If small bubbles doesnt occur,it shows that the yeast is not activated and your dough will not rise.
In another bowl mix salt with flour and add olive oil. Mix well until the dough looks like bread crumbs. Then slowly add the milk , yeast mix and knead the dough until it reaches the consistency of chapatti dough. Add water if required. Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes.If the dough becomes sticky, sprinkle a bit more flour over it.Transfer the dough to a lightly oiled bowl.Cover the dough with a wet towel in order to avoid drying out and leave in a warm place to rise to almost double the size, about 1 hr.

The Sauce:
In a sauce pan heat the olive oila nd add all the ingredients for the sauce. Let it cook on medium heat for 6-7 minutes till u get a thick sauce. Remove from flame.

Assembling the Pizza:

Preheat oven to 350 F.
Divide the dough into 2 equal parts.Take one part of the dough and roll it into less than half a cm thick.Make the outer end a little more thicker. Apply a little olive oil. Spread half the tomato sauce on the dough and leave around 1 cm on the edge.

Layering the topping.

Spread a handful of the cheese evenly on the base.Place a layer of chicken ,mushroom,onion,capsicum olives on top.Top with plenty of the mozarella cheese.
Bake it in the oven for 25-30 minutes or until the base has risen and has a very nice golden color, and all the cheese is melted.
Repeat the process with the remaining dough.

Award time..Thanks Sushma

2009-10-26T10:20:00.000-04:00

My dear friend Sushma Mallya has passed on two lovely awards to me. I am really thankful for these tokens of appreciation. I would also like to pass on this award to my fellow bloggers Sarah Naveen , Biji, Pavithra,
Pria, and Sangi

Have a wonderful day!

Coconut Flan

2009-10-25T16:54:00.001-04:00

Flan....hmmm..who doesnt love flan. That jiggley wiggley thing.Melt in your mouth sweet treat perfect for any occassion.
I never knew what Flan was, I mean didnt know that name..I always thought that it was called Caramel custard or Cream Caramel. I ordered this curious dessert "Flan".on one of my valentine date with my hubby.
When they brought out this soo called Flan, I was so perplexed. I kept telling my husband there has been a mixup this is not flan This is Caramel custard.I demanded to call back the waiter but he laughed and said "dear This is Flan. I have had it many times." thank god I didnt call the waiter. It would have been a real embarassment.So that is how I came to know this famous Flan is just our own Caramel custard in a very fancy name.
This is a recipe that I got from Paula's home cooking. I followed the recipe as such.
The only problem is I couldnt get it out of the pan properly.It broke!!! I think I should have let it sit for a while but what can I do ,I had two eager mouths waiting to try this out.
From the moment Ayaan so me breaking the eggs he started crying out for cake. And every 5 minutes he would come and ask me "Cake aayo?"[ cake done?] with an encouragment from his pappa who was just as eager to get his hands on it. But even with all the breaking of the flan it did taste divine. The coconut flakes in it gave a very nice bite.

Coconut flan

INGREDIENTS

•1/3 cup sugar for caramelizing
•3 eggs
•1 (14-ounce) can sweetened condensed milk
•1 1/2 cups coconut milk
•2 teaspoons vanilla extract
•1/4 cup shredded coconut flakes ( I used sweetened)
•1/4 cup shredded coconut flakes, toasted, for garnish

METHOD

Preheat oven to 325 degrees F.
In a small saucepan over medium-low heat, melt the sugar until it caramelizes. Pour it into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.
In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup coconut. Pour the mixture into the prepared baking dish. Bake it a water bath in the oven.Set the dish into a large baking pan with sides and carefully pour water around the flan pan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would.
Remove from the oven and water-bath and allow to COOL COMPLETELY. Turn the flan out onto a flat serving platter. Cut into slices for serving.

I missed the "cool completely" step!!!!

Asparagus Thoran

2009-10-23T12:51:00.000-04:00

Yes..yes..thats right! Its Asparagus in an Indain form.

I dont like vegetables much. When I was a kid I would always do my best to avoid the vegtables and my mom would force me to have them.I used to sneak the veggies into her plate when she wasnt watching or else it would end up for the chickens to eat .But since I am a mom now and want my kid to eat healthy foods I started to eat them so that I could be an example. But its the same old story, the routine continues with I forcing him to eat and he putting them back to my plate.

I had this dish from Biji's house but never bothered to give it a try until now.

INGREDIENTS:

Asparagus - 15 spears
Shredded coconut - 1/2 cup
Cumin powder - 1/2 tsp
Turmeric powder - a pinch
Green chillies - 2 to 3
Shallots - 4, sliced thin or can use half an onion thinly sliced
Curry leaves - a few
Oil
Mustard seeds - 1/4 tsp
Salt - to taste

METHOD:

Wash and remove the hard end of the spears and cut the remaing part into small pieces.Keep aside.
In a pan add some oil and splutter the mustard seeds.
Add the onion,curry leaves,slit chillies and saute for a few seconds.
Add the cut asparagus. Add the turmeric powder, cumion powder and salt. Mix well.
Let it cook in medium low flame for few minutes. give it an occassional stir.
Add the shredded coconut. Mix well.
Check for salt. Let the Asparagus cook for 8- 10 minutes or till done!

Award Time..Thanks vidya

2009-10-23T12:09:00.002-04:00

Vidya has passed on another award to me.I am really happy about it.These awards a way of inspiration. All the encouragment I get inspires me to do more and also a big relief that my blog is good.
Thanks a lot Vidya for this award I really appreciate this.

Rules of the award:

* You must thank the person who has given you the award.

* Copy the logo and place it on your blog.

* Link to the person who has nominated you for the award.

* Name 7 things about yourself that people might find interesting.

* Nominate 7 other Kreativ Bloggers.

* Post links to the 7 blogs you nominate.

* Leave a comment in the nominated blogs to let them know they have been nominated.

7 things about me:

I am a very sensitive person, I can cry for hours just watching a movie and can laugh at the worst jokes!
I love to shop for others more than myself.Will spent hours trying to get the perfect gift for the ones I love but will just settle down with the first thing that I see for myself.So now days my hubby does all the shopping for me.
I dont like chocolate ice creams but anything else with chocolate I will have and also indian sweets..hmmm..just love them
I am a very family oriented person,will do anything when it comes to family!I will never forgive nyone who hurts my family or me!
I love to try out new recipes and love to cook for my family.
I am a very friendly person and very caring about my friends.
I WAS a very athletic person.But now day my sports activity is limited to running behind Ayaan and thus have resulted in all those extra pounds :(

I am passing this award to my fellow bloggers. Enjoy!

Pria
Pavithra
Aysha
Sushma Mallya
Tina
Sangeetha Subash

Hyderabadi chicken Biryani

2009-10-22T13:10:00.003-04:00

It was my hubby's birthday yesterday and I wanted to make a different biryani this time. I have never tried making a hyderabadi biryani although we have had this several times. I got this recipe form my friend. She usually makes the kacha biryani but i was not brave enough to try this yesterday. Didnt want to spoil hubby's birthday by giving him an experimental dish. But next time for sure I will try the kacha biryani.

INGREDIENTS:

Marinade:

2 lbs chicken cut into medium size pieces
3/4 cup of yogurt
2 tbsp ginger garlic paste
11/2- 2 tbsp chillie powder
2- tsp corriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 cup chopped mint leaves
1 cup chopped corriander leaves
4-5 green chillies {always add chillies according to ur taste}
1 tbsp lime juice

Garam masala powder

Grind the following :-

6 Pepper Corns
6 Cloves
2 black Cardamom
½ tsp Sahajeera or Black Cumin
1” Cinnamon Stick
1 bay leaf
1 tbsp javeri [mace]
Salt to taste
1 tbsp biryani mix [I use eastern biryani masala,just to make up for any spices missing]

For making the gravy

6 medium onion thinly sliced.
oil for frying.

For cooking the rice

3 cups basmati rice soaked in water for 30 minutes
5 Cardamoms
3 Cloves
2 Bay Leaves
1 Aniseed
1 tsp Sahajeera
1 green chillie slit
1 tbsp of Oil
salt to taste [I add 2 -3tbsp]
4 cups water.

For garnish

1/2 tsp saffron soaked in milk or Red food color.
1/2 cup fried onion
fried cashewnuts and raisins

METHOD

For gravy

Mix all the ingredients of the marinade above and keep it aside for an hr.
In a heavy bottomed pan add oil and cook the sliced onions until they are very soft.
Add the chicken marinade into the cooked onion and mix well.
Cook the chicken in a medium heat till the chicken is cooked.Dont add any water coz we will have the water from the yogurt and the chicken.
Check for salt. Once chicken is cooked remove from flame and keep aside.

For rice.

While the chicken is being cooked.Wash the rice and strain all of the excess water
Add all the spices,chilie salt and oil into the water and bring it to boil in a big vessel.
Once the water starts to boil,add the rice and cook it till it is 3/4 th done.Dont overcook the rice.What I usually do is after adding the rice I wait till it boils well. i.e rice should roll over in boiling water. Drain and keep the rice aside.

For layering:

Divide the rice into 2 parts.
Greese a large thick bottomed ovenproof vessel with oil. Layer one batch of rice.
Add the chicken masala over this.
Add the next layer of rice on top of the biriyani masala. Sprinkle the fried onions,saffron or red color, and abt 2 tbsp oil on top.
Cover the vessel and place it in a preheated oven of 400 F for 15 minutes.
Remove from oven
while serving mix the layers. Garnish with nuts and raisins.

Palak gosht (Lamb in spinach)

2009-10-20T09:25:00.000-04:00

This is a very yummy dish. I fell in love with it the first time I had it. This is recipie I got from recipezaar.com and I made it with some modifications.

INGREDIENTS

1kg of Mutton
6 bunches of Spinach chopped
1 medium Tomatoes
2 Onions finely chopped
2 Black Peppercorns
1tbsp grated ginger
1 tbsp. Coriander Powder
1 tbsp. Red Chilli Powder or depending on your taste.
1/2 tbsp turmeric powder
1 tbsp mutton masala Powder
3/4 cup whole milk
cinnamon stick- small piece
cloves- 3-4
cardamom -2
corriander chopped -1 tbsp
1 ½ tbsp. Ginger Paste
1 ½ tbsp. Garlic Paste
Oil as needed

METHOD

Add 2-3 teaspoons of oil in a pressure pan and heat. Add the grated ginger, black pepper corns a small part of chopped onions to the oil fry the onions for a few seconds.
Add the meat a little salt and enough water. Close the pressure pan and allow the meat to cook until soft.
Once meat is cooked, strain out the water and keep aside as stock.
In another Pan, Heat the remaining oil. Add cinnamon stick,cloves, and cardamom.
Add the remaining chopped onions and fry till light brown.
Add salt, coriander powder, red chilli powder,mutton masala, ginger paste, garlic paste and chopped coriander.Fry for 1 minute
Add tomatoes.Fry this mix thoroughly till oil leaves the sides of the pan.
Add spinach and a little of the meat-stock that we kept aside. Cook until the tomatoes and Spinach is done and the water has dried up.
Add the milk and let the gravy starts to boil.Add salt.
Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan and the gravy starts to thicken.If you need more gravy add a little bit of the stock that we kept aside.
Simmer for a while.Remove from flame and serve with rotti or naan.

Mushroom stir fry

2009-10-18T12:42:00.001-04:00

I love mushrooms, Any form Any kind!! This is a simple and tasty recipe and very easy to make

INGREDIENTS

button Mushroom 16 oz cleaned and sliced
Onion 1 big thinly sliced
Mustard seeds 1 tbsp
Garam masala 1/4 tsp
chillie powder- 1 tsp or depending on your taste.
salt to taste
Oil

METHOD

Heat oil in a pan and splutter the mustard seeds. Add the thinly sliced onion and fry for 1 minute.
Add the sliced mushrooms,garam masala,chilie powder and salt. Stir fry for 4-5 minutes or till cooked to your liking.
Remove from flame and serve.

Badam Burfi (Almond fudge)

2009-10-18T11:56:00.002-04:00

Almonds (Badam) 1 cup
Butter 1/2 stick
ugar 1 1/4 cups
Milk 1/4 cup
ghee 2tbsp

Soak almonds in hot water for 2-3 hrs.
Peel skin off of the almonds and grind the peeled almonds in blender with milk to a smooth paste.
Take a pan,melt butter .Add almond paste. Keep stirring on medium flame, until it starts to thicken.
Add sugar and continue stirring.
Add ghee by spoonfuls and continue to stir. .Keep stirring until it becomes very thick and leaves the side of the pan.
Take greased plate. Pour the badam mixture onto it. Use the bacl of the spoon to smooth the surface. of burfi.When slightly cool, cut it into desired shapes.

Happy Diwali to all.

2009-10-16T09:59:00.001-04:00

On Diwali and the coming year

may you be blessed with

success prosperity and happiness!

Happy Diwali to all!

Radish thoran

2009-10-15T19:57:00.000-04:00

This is a simple radish recipe.

INGREDIENTS

1 cup grated raddish
1/2 tbsp mustard seed
1-2 tbsp grated coconut
1/4 tbsp cumin seed
1/2 urud daal
2-3 chilie (adjust to ur taste)
curry leaves few
oil.

METHOD

Heat oil in pan. Splutter the mustard seeds,add cumin,urud daal, green chillies and curry leaves.
Add the grated coconut. Stir for 1 minute.
Add the grated raddish and salt. Mix well.
Cook the raddish in low flame till its cooked and becomes dry.

okra curry

2009-10-15T10:54:00.000-04:00

Okra or lady finger curry. This is one of the dishe that I learnt from my mother in law. Since my father in law was in CRPF they got to travel through out India. It’s always very interesting to hear my FIL's stories of his days in the Force and my MIL's attempts to learn the regional language at least enough to get her groceries.

My MIL has mastered the cooking oo many places. You give her any vegetable and she would have made something out of it in a jiffy! But I will sit and ponder as to what I can make out of it.

This is a simple but tasty curry that I learnt from her.

INGREDIENTS:

Lady fingers (Okra): 20 medium size, washed and cut into 1inch pieces.
Shallots 10 chopped
Garlic paste 1 tsp
Chicken masala -1 tbsp
Chili powder -1tbsp or depending on your taste
Fenugreek seeds- ¼ tbsp
Mustard seeds- ½ tbsp
Fennel seeds- ¼ tbsp
Cumin seeds- ¼ tbsp
Thick coconut milk – 50 ml
Tamarind marble sized soaked in water
Curry leaves a few
Oil
Salt to taste

METHOD:

Take a heavy bottomed vessel. Pour oil. When it’s hot add the cut okras and sauté till it wilts well and all that sticky stuff is gone. Remove and keep it aside.
In the same pan add oil if necessary and splutter the mustard seeds, fenugreek and Fennel seeds.
Add chopped shallots, garlic paste and curry leaves. Fry till it is brownish in color.
Add chili powder, chicken masala and a inch of turmeric. Mix well.
Add the Coconut milk and tamarind juice. Adjust the sourness of tamarind to your liking.
Bring to boil. Stir well.
Add cumin seeds, and salt. Mix well.
Add the fried okras to the coconut gravy , stir and simmer in low flame for 4-5 minutes.
Remove from flame.

Serve it with Plain rice.

BOS Drink ~ Banana Orange Strawberry juice

2009-10-14T09:49:00.000-04:00

This is a very refreshing juice that I saw in one of the foodnetwork shows. It s very easy to make and all the fruits in it makes it very healthy.

Ingredients

1 1/2 cups freshly squeezed orange juice (4 oranges) [ I cheated using Tropicana orange juice]
1 tablespoon freshly squeezed lime juice
1 cup strawberries, tops removed, and cut in 1/2
1 to 1 1/2 ripe bananas

Directions

Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold. I also added sugar to it Because I like mine a little sweet!!!

Banana Pulissery

2009-10-14T09:08:00.000-04:00

At home in India, the only time we had a complete vegetarian dish was on Onam. Unlike Eid during which we always have feast in our house and then go to cousins during the evening, for Onam we had all my cousins come over to my house, wear set sarees, make pookalam and have a grand feast. We will be playing and laughing our hearts out and then you’ll hear the call…”Sadya ready bakshanam kazhikan vayo”.

When you go inside The hall will be cleared of all the furniture’s and a big mat will be spread and then the banana leaf. There will be 8 to 10 kinds of veggies dishes. Man thus it make my mouth water. And oh…the payasam. We always had 2 kinds of payasam!!

It sure used to be a grand celebration. But after coming here we don’t get the same fun somehow!!

Boy I miss those days!

Mom used to make this kidilam pulissery. Sometimes with pineapple other times with banana. She said it’s not the real pulissery but for us that was enough. I have made it a couple of times and it always turned out delicious. Mom’s version doesn’t have coconut in it. So here is the recipe for my mom’s banana pulissery.

INGREDIENTS

• 1 large ripe banana

• 1/4 tsp turmeric powder

• 1 cups yogurt

• 1 tbsp thinly sliced shallots

• 2 small green chilies

• 1 tbsp thinly chopped ginger

• Salt to taste

For the garnish

• 1 tsp oil

• 1/2 tsp mustard seeds

• 1/4 tsp fenugreek seeds

• 2 dry red chilies

• a few curry leaves

Method

Peel and cut the banana into small pieces. In a saucepan, place the banana pieces, shallots, slit green chilies, ginger, turmeric powder and salt, and pour just enough water to cover the ingredients.
Cook covered till the water is boiling, remove the cover and cook it on medium heat till the banana pieces are really soft, and most of the water is gone. Mash the banana pieces (I like mine a little chunky).
Reduce the heat to low flame, and pour the yogurt into the saucepan. Stir well to combine the mashed banana pieces with the yogurt. Keep stirring till the gravy is heated through, don’t boil. Remove from the heat.
In a small frying pan, heat oil and add the mustard seeds. When they start to splutter, add the fenugreek seeds and fry for a few seconds. Add the curry leaves and red chilies and. Pour this over the prepared banana gravy and mix well.

Taco Flavored Chicken wings

2009-10-12T16:52:00.002-04:00

This is a recipe that I found in taste of home’s magazine. I have made it a couple of times with a few minor modifications and it turned out delicious every time. It’s very simple and if you like Taco flavors I am sure you will love this!

Ingredients

1 envelope taco seasoning
3 tbsp vegetable oil
2 tbsp red wine vinegar
2 tbsp hot pepper sauce divided
2 pounds chicken wings
¼ tsp chili powder (optional, I like to kick it up a notch)
1 cup ranch dressing as dip

METHOD:

Marinate the chicken wings with taco seasoning, oil, vinegar and 1 tbsp of hot pepper sauce for about an hr.
Grill chicken,covered over medium heat for 5 minuts. Grill uncovered 10-15 minutes longer or until juice run clear turning occasionally.
In a small bowl combine ranch dressing and remaining hot pepper sauce and serve as the dip.

Pasta with shrimp and Garlic sauce

2009-10-11T14:33:00.002-04:00

INGREDIENTS:

8 ounce -Penne Pasta
1 cup -cleaned and deveined shrimp
6 large cloves of garlic minced
1/4 cup sun-dried tomatoes, chopped
1 cup chicken broth,
1 cup heavy cream
1/2 tablespoon papparika powder
salt to taste
2 tablespoons chopped fresh basil

DIRECTIONS:

Prepare pasta as per packet instructions. After draining the water, add 2 tsp of oil and toss it so that the pasta doesn’t stick to each other.
Sprinkle the shrimp with salt and papparika on both sides.In a large saucepan over medium heat, melt butter and saute shrimp.Cook for about 4 minutes per side. Transfer to another plate and keep aside.
In the same pan over low heat; add garlic and cook for 30 seconds. Add the tomatoes and the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick .If u need a thicker sauce add 1-2 tsp of cornflour.
Stir in basil and the shrimp.Adjust seasonings to taste. Remove from flame and keep aside.

TO SERVE:

Toss the pasta with 4-5 tsps of the sauce.Transfer the pasta to serving plates.Top with the shrimp and garlic sauce. Garnish with spring onions.

Nutty banana halwa

2009-10-11T11:13:00.003-04:00

My mom is a wonderful cook.Even if she makes a simple chammanthi it tastes out of the world. And she loves to try out new recipes. You can always see her sitting in from of the TV watching Khana kazana.Always with a pen and book in her hand! And she tries out everything! And it came out so well. Even now when I call her she will say" inn putiya dish undaki"(Made a new dish today).
But if I ask for her the recipie.the problem begins. She will say add a little of this and a little of that. Never will she give me a proper measurement! She says she doesn’t know she just adds and tastes it if something is missing she will add a little more!
After seeing Sangeetha's banana halwa, it took me back to the old days and I just had to make it my mom's style and thank God she gave me the complete recipe for this.

INGREDIENTS

• 2- Ripe Plantain

• 1 cup- finely crushed cashew nuts

• 1 cup whole milk

• 1 cup sugar

• ½ tsp cardamom powder

• ½ cup Ghee

• Few cashews for garnishing.

METHOD

• Cut Plantains into 3-4 pieces and boil till cooked well.

• Remove the skin and halve the plantains and remove the black seeds in the center

• Mash the banana well.

• Mix the cashew with the mashed banana and mix well.

• In a heavy bottom pan add milk. Add sugar to milk and boil. Let the sugar dissolve completely.

• Then add mashed banana nut mixture, cook till all the milk is used up. Add cardamom powder and mix in.

• Then add ghee little by little and cook till halwa is leaving the sides of the pan and has browned in color.

• Grease the plate with ghee and spread the banana halwa on the plate.

• Cut into desired shape and decorate with cashew nut. Serve when cool.

Sending this to Sireesha's "Sweet series" event and sanghi's event "FIL-Ghee"

Event Logos

Sanghi's Ghee event

Sireesha's Sweet Series

Another award and a tag

2009-10-08T16:55:00.002-04:00

One more award...My friend Sandhya has shared an award with me.Thanks Sandhya for sharing this and all the encouragment you pass on.
This award goes with a fun meme which has to be passed on to 6 of your favourite blogs and which has to be answered with only one word.

Here is the meme part:

1. Where is your cell phone: Dont know
2. Your hair: Black
3. Your mother: Caring
4. Your father: Loving
5. Your favorite food: Pizza
6. Your dream last night: romantic
7. Your favorite drink: Mango shake
8. Your dream/goal: Travelling around the world
9. What room are you in: Living room
10. Your hobby: Reading
11. Your fear: heights
12. Where do you want to be in 6 years: India
13. Where were you last night: Home
14. Something you aren’t: skinny
15. Muffins: chocolate
16. Wish list item: diamond necklace
17. Where did you grow up: Kerala/Qatar
18. Last thing you did: Put son to sleep
19. What are you wearing: shorts and tee
20. Your TV: On
21. Your pets: No
22. Your friends:Hubby,Mom,sisters
23. Your life: off the chart
24. Your mood: sleepy
25. Missing someone: My family in india
26. Vehicle: Yes
27. Something you’re not wearing: rings
28. Your favorite store: kohls
29. Your favorite color: keeps changing
30. When was the last time you laughed: right now
31. Last time you cried: Tuesday
32. Your best friend: Mom
33. One place that I go over and over: Atlanta
34. One person who emails me regularly: cuzin
35. Favorite place to eat: mom's kitchen.

I would like to share this award to my friends

Biji
Tina
Aysha
Pavithra
Faiza
Shab

Fried Shrimps with Bell Pepper

2009-10-07T09:32:00.002-04:00

What do you do when you are lying on the bed not able to sleep?? Think about something, right! ME TOO...and ever since I started blogging everything I think about is cooking! Creating something new that was my aim. So I start preparing my dish in my mind. Take a pan…Add some oil...fry the onions,., Add a little bit of this and a little bit of that…a pinch of this and a dash of that…Taste it...na...missing something.! Let’s add this!
And there you go...Walla you have made the perfect dish and you think of a perfect name too.
But then when you wake up in the morning and Google for that Perfect creation of yours…(To make 100% sure it is authentic) alas….someone else already has invented it!!
Has this ever happened to you??Horrible isnt it!!! But I am not giving up yet… if am sure with the 100’s of spices and variety of food items …We are bound to create something new!

Fried shrimp with bell pepper is a very simple dish. All I did was add the fried shrimp into sautéed onion and bell pepper. Maybe I can add the marinated shrimps with the onion and bell pepper and fry it together. But I wasn’t sure how it will cook .Will try next time!
So here is a recipe for shrimp fried with bell pepper!

INGREDIENTS:

For marinating

2 cup of medium sized shrimp
1.5 tsp Red chili powder (Depending on your taste buds)
¼ tsp Turmeric powder
1/4 tsp Garam masala powder
1 1/2 Tsp Ginger Garlic Paste
Salt to taste.

To Fry

1 small onion thinly sliced
1 Bell pepper diced
1 tsp mustard seed
Lemon juice
Salt to taste.

Method:

Marinate the shrimp with all the powders and the paste at least for 15 minutes.
In a frying pan add some oil and fry the shrimp. Remove when done and keep it aside.
In a kadai, add a tsp of oil. Splutter the mustard seeds.
Add the onions. When it gets translucent add the bell pepper and cook till it is tender. Add a pinch of salt. (REMEMEBER, we have added salt to the shrimp.)
Add the cooked shrimp into the kadai. Mix.Let it cook for about 2 minutes.
Add Lemon juice. Mix well.
Remove from Flame and serve!

Enjoy!!!

Baked Asparagus with Bread crumbs

2009-10-06T10:13:00.000-04:00

The first time I ate Asparagus is when my colleague and friend biji brought it for lunch to office. She makes all sorts of things with it…baking, frying and even thoran. She is a very creative and wonderful person. Check out her blog Avidunnum,Ividunnum,Endethum . Trust me you will die of laughter.

So, getting back to Asparagus. I was never found of asparagus before, but found out that it is a real healthy food. So I decided to give it a try since I know my diet lacks a lot of the healthy stuffs. These are some of the health benefits that I compiled from Healthmad.com

• It is high in vitamin K and Foliate
• Eat asparagus when you are pregnant or thinking about conceiving – because of it being high in folic acid it helps prevent birth defects such as spin bifida
• Great for your heart
• Helps with s menstrual cramps and fertility problems
• Helps detoxify your body
• Add more asparagus to your diet to lower cholesterol
• Great for nursing mothers stimulating milk production
• Has antioxidant agents – prevents the effects of aging
• Great for your eyes preventing cataracts
• If you are experiencing hair loss- eat more asparagus
• Helps treat toothaches
• Helps fight chronic fatigue syndrome.... ETC ETC!

INGREDIENTS:

• 1 pound asparagus
• 2 tablespoon olive oil
• 2 1/2 tablespoons freshly grated Parmesan cheese

• 1/2 cup bread crumbs

• Salt to taste
• Pepper to taste

METHOD

Preheat oven to 450*F
Toss asparagus spears in 1 tbsp olive oil and season with salt and pepper.
Arrange in baking pan.
Coat the asparagus well with the bread crumbs.
Sprinkle with Parmesan cheese. Drizzle with remaining Olive oil.
Bake uncovered until asparagus is just tender, about 15 minutes.

Serve it hot with a ranch dip.

Awards

2009-10-02T12:37:00.001-04:00

My first Award!!!

Thank you Sangeetha for giving me my first award. I really appreciate it. It is a real encouragment for me.
Thank you very much!!

Black Eye Peas Fritters

2009-10-01T19:09:00.003-04:00

I was making a groccery list for the week and I came upon a pack of frozen black eye peas staring at me from the farthest corner in the fridge. I tried to ignore it and work my way thru but I could hear it cry out "Please make something out of me.Dont leave me in this cold chamber.What ever did I do to you?"

Pavam..I felt pity for it.I mean come on how long can one stay frozen.So i decided.."Inn ithine kond enthengilum undakitt thanne karyam (I will make somethng out of it)".

I took the peas out of the freezer laid it on my countertop and stared back at it. So what do I make out of you. Not the same old curries and upperi's. Suddenly a flash. "Paula's home cooking". I remember her making a black eye peas cake out of it..no no..not our normal baked cake! The Fritters!

I didnt recall the recipe and I was in no mood to browse for it!

so I made up my own...I must say it did come out well...

Ingredients:

I just eye balled the ingredients..tasted and added watever I thought was missing. So this is just a rough estimate..

Cooked Black eye Peas - 2 cup (You can se the canned ones too)
Onion -1 cup ( finely chopped)
Garlic- 3 chopped
Red chillie powder- . 1 tsp
Garam masala - 1/2 tsp
1/4 cup roasted red pepper
All purpose flour- enough to bind the patties
Salt- to season
Oil- for fying

For coating:

1 egg
2 cups seasoned bread crumbs

Method:

In a deep bottom pan add some oil. When its hot add the chopped onion and saute till soft.Then add the garllic and saute for a while. Add the red chillie pder, salt and garam masala and suate well. Add the peas and the roasted red peppers and mix well. Remove from fire and let it cool for a while.
When its cooled mash the Peas using a fork. Dont mash the Peas completely. Add Enough flour to bind the mixture ( I just added 2 tbsp). Mix.
Make patties with the peas and set aside.
Beat an egg well. Take one of the patties dip in the egg and coat it with bread crumbs. Coat all the patties.
Deep fry the patties in oil.

Serve with salsa or any other condiment of your choice.

Hope you enjoy it!!!

Aromatic Rice Pulao

2009-09-30T18:09:00.002-04:00

I have been wanting to try this recipe ever since I saw it on Shab's cuisine. All her recipes makes my mouth water and her photographs are just pefect.Its like you can actually taste and smell the food through her photos!
The Aomatic Rice was just as wonderful.Full of Flavor from the spices and very nutritious form all the veggies in it.
The moment my husband stepped into the houses he started sniffing and said "something smells delicious".
I had added some rose water also to the Pulao and it still tasted good.Not too overpowering.
As soon as I made the rice I ate some with my mothers lemon pickle!! Fantastic!
Please find her recipe here.

For dinner we had this with Chicken Vindaloo.

Chicken Vindaloo

2009-09-30T17:39:00.014-04:00

I am not a morning person and worse I am not at all a winter morning person! Today when I woke up it was sooo cold ( well, atleast for my standard. heard hubby say "Its 56' F. Its not winter yet). But for me as soon as the leaves start to fall fom the big oak tree infront of our house, its WINTER. I just didnt want to leave the cozy comfort of my bed. So when hubby woke up to go to office, I just laid there pretending to be asleep, hugging Ayaan to keep him warm or rather to take some heat from him!

So hubby dearest didnt dare to wake me up.He just had some cereal and left ( he always has a big breakfast as he skips his lunch). so when he called and started to complain how hungry he is and how lazy I am , I decided to compensate by making him a hearty feast.. well atleast a small dinner!!

So i made Aomatic Rice from Shab's Cusine and Chicken vindaloo!

The Aromatic rice well..peru pole...was very aromatic. The smell of all the spices and the rose water !!! It was very delicious and very easy too.It went great with Chicken vindaloo and the mushroom fry which I ended up not making!!

so here is the recipe for Chicken Vindaloo

INGEDIENTS:

Chicken cut into small pieces – 1kg
Mustard seeds – 1 tsp
Turmeric powder – 1/2 tsp
Onion sliced thin – 2 cups
Tomato – 1/2 cup
Tomato ketchup – 1 tsp
Vinegar – 3 tsp ( I just added it till I got that sour taste, Used Red wine vinegar)
Ginger sliced thin – 1 tsp
Sugar – a pinch
Oil – 1/4 cup
Salt – as needed

For Grinding :-

Chilli powder- 1 tsps ( depending on your taste)
Ginger – 1 tsp
Cumin seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Garlic cloves – 6

Gind the above ingredients in 1-2 tsps of water in to a smooth paste.Keep it aside.

Method :-

Heat oil in a deep pan and splutter the mustard seeds.Add onion into it saute until transparent.Add turmeric powder and fry for a while and then add chopped tomatoes followed by tomato ketchup.Fry it well in medium heat until oil starts to separate.Now add the ground paste into it and fry it again for few minutes until they are well blended and oil separates.Add in the chicken pieces ,mix well and add the vinegar and salt into it. If you dont like the taste of vinegar too much add just a little.
Cover the pan with a lid and cook the chicken gently in a medium heat stirring in between.Be careful that the chicken doesnt stick to the pan.
When the chicken is done,add ginger slices into it and mix gently.Add some water 1/2 a cup or so.Continue cooking in medium heat until gravy starts to thick.Add sugar,mix well and turn off the heat.Allow it to stand for 10-15 mts covered, garnish with coriander leaves and serve hot with chappati's, parattas, or the aromatic rice

Vermicelli Upma

2009-09-29T10:35:00.001-04:00

This is a very easy to make breakfast dish.

INGREDIENTS:

Vermicelli - 2 Cups
Water - 3 cups
Onions - 1 big sliced
Green Chillies - 4 (depending on your taste)
urud daal -2 tbs
Cumin seeds - 1/2 tbs
Curry leaves
mustard seeds -1/2 tbs
Diced carrots and Peas - 1/2 cup
Salt
Oil

For 1 cup of vermicelli you need 1.5cup of water

METHOD:

Take a pan and heat it.Add vermicelli and fry it till light brown and keep it aside.
Add 3 tsp oil into the pan .once the oil gets heated add cumin seeds,urud daal,mustard seeds and curry leaves .When all these are fried add veggie pieces and fry for 4 min and then add onions and green chilli pieces. stir it for another 5 min.
Add 3 cups of water and place a lid on the pan and increase the heat to med- high ,add salt as per taste. After 5-8 minutes when the water starts boiling , add fried vermicelli and mix well and reduce the heat to low and Leave it with lid for 5-8 minutes untill all the moisture in the upma is gone .

Enjoy!!!