Thursday, December 22, 2011

KIWI CAKE / Creamy Kiwi Layer cake

Happy X'mas Fellow Bloggers :), add a little cheer with this easy to bake Kiwi cake this christmas.


Ingredients :

Butter : 125g
All Pupose flour : 1 1/2Cups
Castor Sugar : 1Cup
Eggs : 3, at room temperature
Milk : 3/4 Cup 
Baking Powder : 1tsp
Baking Soda : 1/4tsp
Vanilla Essence : 1 1/2tsp
Kiwi : 1
Salt  : 1/8tsp 
Green Food Color : few drops (optional)




For Sugar syrup and  Frosting :
Whipping cream : 2Cup, chilled
Crushed Kiwi : 1
Water : 1Cup
Sugar : 1tbsp
Green Food Color : few drops (optional)



Method 

1. Preheat oven at 180˚C. 

2. Grease and line an 18cm round cake tin and keep aside.

3. Sift the flour, salt, baking soda and baking powder thrice.

4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add milk, food color and vanilla essence and continue beating.

5. Spoon into the cake tin and bake until the cake pulls away from the sides  (about 35minutes). Remove from the oven but carefully pull the lining. Let the cake cool completely.

6. For layering, dip a bread knife in boiling water and wipe it with a warm cloth. Make layers carefully without breaking the sides of the cake.



For the Syrup :

1. On Medium flame combine Sugar and water in a sauce pan. When sugar has dissolved completely and reaches the consistency of milk, turn of the flame and allow the syrup to cool completely.

2. Prick the cake all over with a fine skewer and pour the syrup over each layers of cake. It may seem at first that there is too much syrup for the cake to absorb, but it will soak it all up slowly.

Frosting & Assembling :

1. Beat whipped cream with food color till it turns soft and fluffy.

2.Divide the cream into 4 parts and keep in refrigerator. Take the  bottom part of the cake and spread the whipping cream evenly, spread the crushed kiwi slices over the cream. Repeat the same with one more layer.

3. Place the top layer and spread the cream evenly on the sides. You can top the cake with halved / crushed kiwi's. Refrigerate the cake for 3-4 hours and serve chilled.



Thursday, November 24, 2011

FISH TIKKA

Fish tikka, A colorful dish that children will love,  it's easy to cook and healthy too.


Ingredients for fish Tikka:
Boneless Fish : 500g (i used King Fish)

First Marination :
Kashmiri Chilly Powder : 2tsp
Lemon Juice : 2tbsp
Salt : 1/2tsp



Second Marination :

Ginger paste : 1tsp
Garlic Paste : 1tsp
Garam Masala : 3/4tsp
Kasoori Methi Powder : 3/4tsp
Coriander leaves : 1/2Cup, finely chopped
Hung Curd : 1/2Cup
Black Salt / Salt 
Fresh cream : 1tbsp
Mustard Oil : 1tsp
Red Food Color (optional)

Fish tikka


Method :
Cut the fish into small cubes and combine with the ingredients listed below "First marination" for 1hour. Now combine all ingredients for second marination with the fish pieces and marinate for minimum 4hours.

Baking Method for fish tikka: 
Preheat oven to 200 degrees. Take a greased vessel and arrange the marinated fish pieces in it. Cover the vessel with aluminum foil and bake for 30minutes.

Grill method for fish tikka
Soak wooden skewers in water till you grill, this is done to avoid burning the skewers. Thread the marinated fish pieces alternating with capsicum, tomato and onion onto the skewers. Take a baking tray lined with aluminum foil and grease with mustard oil / butter. Arrange the skewers on top of it.  Grill for 20 minutes or until done.

Frying Method for fish tikka : 
Heat refined oil in a kadai and add fish pieces. fry till they are crisp.

Saturday, October 29, 2011

COCONUT LADOO

 Imagine you have surprise guests and you are wondering what sweet you can make for them in 10minutes!!  Here is a recipe with only 4 ingredients and guaranteed to melt in your mouth.


Ingredients :

Fresh Coconut : 1 1/2Cup + 1/4Cup
Condensed milk : 1/2tin 
Milk Powder : 2tsp
Cardamom Powder : 1/4tsp


Method 
In a non-stick pan combine 1 1/2cups of fresh coconut, condensed milk and milk powder with a spatula on a medium flame, saute for 8 to 10 minutes. After applying ghee on your palms make round balls from the mixture (approximately 15 ladoos) and roll these in the remaining coconut.


Sunday, October 23, 2011

DATES CHUTNEY


Ingredients :

Dates : 15, finely chopped
Shallots : 5, finely chopped
Chilly Powder : 3/4tsp
Vinegar : 1tsp
Salt
Curry leaves : 1Spring
Coconut oil : 2tsp





Method :

Heat Coconut oil in a small pan and add shallots. When it becomes translucent, add dates and saute well for 2-3minutes. Now add Curry leaves and chilly powder and saute. 
Turn off the flame and let it cool. Now transfer this to a mixer bowl and add salt and vinegar.  Make in to a paste and serve with dosa / iddli / biriyani.

Note : add enough water to make it a thin or thick chutney.







Friday, October 7, 2011

MANGO YOGURT SMOTHIE / Aam Ki Lassi / Mango Lassi


Ingredients :

Ripe Mango : 1, Large
Yogurt : 1Cup
Sugar : 1tbsp
Ice cubes : 4, crushed

Method :

Peel of the skin and cube the mangoes. Put it in a blender along with sugar and crushed ice and make a smooth paste.  Now add yogurt  and continue beating for 2minutes. Serve chilled.(add 1/2 Cup cold water and 1tsp sugar and continue beating for 1minute  to make a thin lassi)




 

Saturday, September 24, 2011

PINEAPPLE LAYER CAKE / CREAMY PINEAPPLE CAKE


Ingredients :


Butter : 125g
All Pupose flour : 1 1/2Cups
Castor Sugar : 1Cup
Eggs : 3, at room temperature
Milk/Pineapple juice  : 3/4 Cup 
Baking Powder : 1tsp
Baking Soda : 1/4tsp
Pineapple Essence : 11/2tsp
Salt  : 1/8tsp 


For Sugar syrup and  Frosting :


Whipping cream  :1Cup, chilled
Pineapple Essence : 1tsp(optional)
Crushed Pineapple : 1Cup
Sugar : 1tbsp
Canned Pineapple juice : 200ml





Method

1. Preheat oven at 180˚C. 

2. Grease and line an 18cm round cake tin and keep aside.

3. Sift the flour, salt, baking soda and baking powder thrice.

4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add milk/pineapple juice and pineapple essence and continue beating.

5. Spoon into the cake tin and bake until the cake pulls away from the sides  (about 35minutes). Remove from the oven but carefully pull the lining. Let the cake cool completely.

6. For layering, dip a bread knife in boiling water and wipe it with a warm cloth. Make layers carefully without breaking the sides of the cake.

For the Syrup :

1. On Medium flame combine Pineapple juice and water in a sauce pan. When sugar has dissolved completely and has the consistency of milk, turn of the flame and allow the syrup to cool completely.

2. Prick the cake all over with a fine skewer and pour the syrup over each layers of cake. It may seem at first that there is too much syrup for the cake to absorb, but it will soak it all up slowly.

Frosting & Assembling :

1. Beat whipped cream with pineapple essence till it turns soft And fluffy .(you can add yellow food color also)

2.Divide the whipping cream into 4parts and keep in refrigerator. Take the  bottom part of the cake and spread the whipping cream evenly, spread the crushed pineapple slices over the cream. Repeat the same with one more layer.

3. Place the top layer and spread the cream evenly on the sides. You can top the cake with cherries / crushed pineapple. Refrigerate the cake for 3-4hours and serve chilled.




Monday, September 19, 2011

NADAN NJANDU CURRY / Kerala Crab curry with Coconut milk

Kerala Crab curry

Ingredients for Kerala Crab curry:

Crab : 1kg, medium size
Turmeric Powder : 1/2tsp
 
Chilli Powder : 2tsp
Coriander powder : 1/2tsp
Shallots : 10 + 2, chopped
Ginger : 1/2 inch Piece
Green Chilli : 3, Halved
Coconut milk : First, Second and third extract from a half coconut
Gambooge : 2pieces, soaked in luke warm water for 15minutes
Curry Leaves : 2springs
Salt
Coconut Oil

Kerala Crab Curry

How to make crab curry :


1. Clean and pat dry the crab pieces.

2. Make a fine paste of 10 shallots, green chillies, ginger and curry leaves. 

3. In a clay pot, combine coconut milk along with the paste of shallots(step 2), gambooge, turmeric powder, chilly powder and coriander powder. Heat on a medium flame.

4. After 3-4 minutes add the crab pieces and combine well. Add enough salt and cook till the gravy becomes thick.



5. In a tadka pan heat coconut oil and add chopped shallots. Saute well till it becomes golden in color. Add this to hot fish curry and combine well.

6. Serve Kerala Crab curry/ nadan njandu curry hot with rice / appam / kappa :)








Saturday, August 27, 2011

CHICKEN 65

Chicken 65 is an easy to cook, crispy starter with boneless chicken


Ingredients for chicken 65:


Chicken : 250g
Chilly Powder : 1 1/2tsp
Coriander Powder : 1 1/2tsp
Rice Powder : 1 1/2tsp
Cornflour : 1 1/2tsp
Maida : 1 1/2tsp
Ginger - Garlic Paste : 1tsp
Garam Masala : 3/4tsp
Fennel Powder : 1/4tsp
Lemon Juice : 1tsp
Egg : 1, beaten
Curry leaves : 2Springs
Orange-Red food color : a pinch
Salt
Oil




Method :

Clean the chicken and cut into medium pieces. Add all dry ingredients to the beaten egg and make a thick batter(Add few drops of water if needed). Marinate chicken pieces in this batter for 1hour. Heat oil in a frying pan and add the curry leaves. When it becomes crisp, add chicken pieces and fry till they are golden brown. Serve chicken 65 hot with mint chutney.

Tuesday, August 23, 2011

KALAKAND from home made Paneer

A famous North Indian sweet made of fresh cottage cheese and sweetened milk. This is usually prepared on the occasion of Gokulashtamy (Lord Krishna's Birthday).


Recipe for Homemade Kalakand :
Cooking time : 20min
Makes : 10

Ingredients :

Paneer : 200g
Condensed Milk : 150g
Milk Powder : 2tbsp
Sugar : 2tbsp
Pistachios : 10, chopped to garnish
Cardamom Powder : 1/4tsp
Ghee : 1tbsp

Method : 

1. Cut the paneer into small cubes. Put them in a mixer/ food processor and powder them.

2. Now add condensed milk, cardamom powder, sugar and milk powder to the powdered paneer and make a fine paste.

3. Transfer this to a heavy bottom vessel and stir continuously for 20min on a medium flame. 

4. When the mixture starts to leave the sides and sticks to the spatula, turn off the flame.

5. Transfer to greased rectangular pan and press evenly with the spatula. Sprinkle chipped pistachios on top of it. Let it cool and cut into squares.


How To Make fresh Paneer :

Boil 1 liter full cream milk and add 1tbsp Lemon juice / 1tbsp Vinegar / Citric acid. Turn to low flame and stir for 1minute. Remove from flame and cover with a lid. After 10 minutes drain it into a towel / thorthu. Place a plate on top of it and press to remove the excess water. Now keep some weight on top of it (Chappathi stone / books) and keep aside for 2hours. Refrigerate for an hour before cutting it into squares.

Note : 

Kalakand is made from fresh cottage cheese. If you are using off the shelf cottage cheese, use on that day itself to make this sweet.

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Thursday, August 18, 2011

PAL PAYASAM / Kerala Rice Kheer with Milk

 What better way to start Onam specials, than with Pal Payasam. This payasam also known as Ambalappuzha pal payasam,  is made with a special Kerala rice - Unakkallari and is cooked with milk. .

Ingredients :

Unakkallari / Kerala Red rice : 1/2Cup, cleaned and drained
Milk : 5Cups
Sugar : 1Cup

Method :

Combine all ingredients in a pressure cooker and cook on low flame for 20-30minutes. Turn off the flame before it whistles. It will enhance the pink shade of payasam.

Traditional way :

1. Heat milk in a heavy bottom vessel and add the rice to it. Cook in medium / low flame until the rice is 80%cooked.

2. Now add the sugar and continue cooking. Cook on low flame till the quantity of milk is reduced to 2/3rd.(should not over cook the rice as it will change the consistency of payasam) It takes about 1 1/2hrs and continuous stirring is needed after adding sugar.(that's why people makes it only for festivals)


3. You can turn of the flame when the rice floats on the thick- light pink  payasam. 






Note :

1. Traditional paal prathaman is not garnished with cashews and raisins. If you need, you can add it in the end. For that add 1tsp ghee in a pan and add cahews and raisins. Golden fry both and add to payasam.

2. If you are not having Unakkallari, use basmati rice / sona masuri rice.


Lena

Friday, August 12, 2011

MAMBAZHA PULISSERY - Kerala Sadya Vibhavangal

This is a traditional Onam / Vishu special recipe made with ripe mangoes. This yogurt based sweet Kerala dish goes well with Kerala rose-matta rice, pappad and pickle.


Ingredients :


Ripe Mangoes : 4, i used small "nattu manga"
Grated coconut : 1/2Cup + 1/4tsp
Turmeric Powder : 1/2tsp

Green Chillies : 2
Cumin Seeds : 1/2tsp
Jaggery : 1 small piece
Salt
Yogurt : 1/2Cup

For Tempering :
Mustard Seeds : 
1/2tsp
Fenugreek Seeds : 1/4tsp

Dried Red Chilllies : 2
Curry Leaves : 2

Coconut oil : 1tsp



Method :

1. In a claypot, cover and cook the pealed mangoes with 1/4Cup of water and 1/4tsp turmeric powder. After 5minutes open the lid and cook in high flame till water evaporates. Add Jaggery and mix well.


2. Grind together the grated coconut, cumin seeds, 1/2tsp turmeric powder and green chillies and combine this with yogurt.

3. Add this mixture to the cooled cooked mangoes and combine well. Cook on low flame for 5minutes till the flavors blended and curry becomes thick.


4. Heat oil in a thadka pan and add mustard seeds. When it splutters, add fenugreek seeds, dried red chillies and curry leaves.Turn of the flame and pour over the pulissery.




5. Serve hot with rice, pappad and pickle :)


Notes :
If you are not having small mangoes, take one meduim size ripe mango and cut into cubes.



Sunday, August 7, 2011

CRUMB FRIED PRAWNS / Chinese Crispy prawns

The simple starter recipe with prawns.

















Ingredients :
Tiger Prawns : 10,cleaned and deveined
Soy Sauce : 1tsp
Chilly Sauce : 1tsp
Tomato Sauce : 1tsp
Vinegar : 1tsp
Cornflour : 1tsp
Salt
Bread crumbs from 2 bread slices
Vegetable oil


Method :
Marinate prawns with all ingredients except bread crumbs for 1hour. Roll prawns with bread crumbs and fry till golden in oil and serve hot with tomato sauce / mayonnaise. 

Things to remember when you marinate fish / meat : 
1). keep in airtight freezer packets or arrange it on a plate and cover it with cling film. 
2). Use with in 20 hours 
3). Even if you are grilling / baking / frying, don't use the excess marinade.