Celeberating X'mas with easy to bake Apple cake

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

Ingredients :

Apples : 4

Vegetable Oil : 175ml

Castor Sugar : 225g

Egg : 2

Plain Flour : 210g

Cinnamon Powder  : 1/2tsp

Bicarbonate of Soda : 1tsp

Vanilla Essence : 1tsp

Salt  : 1/2tsp

Walnuts : 50g

Raisins : 50g

Method :

• Preheat the oven to 180 degrees. Grease a bunt mould or ring mould and keep aside.

• Peel and slice the apples.

• With an electric mixer, beat the oil and sugar together until blended. Add the eggs one by one and continue beating until the mixture is creamy.

• Sift together the flour, salt, bicarbonate of soda and cinnamon.

• Fold the flour mixture into the egg mixture  and add vanilla essence. Stir in the apples, walnuts and raisins.

• Pour the batter into the greased baking tin and bake until a toothpick inserted and come out clean which is roughly about 40 minutes.

• Let it stand for another 15minutes after baking and then Transfer to a wire rack.

Serving Suggetions : a). Serve with chocolate sauce b). or Dust with a layer of icing sugar before serving.

POOVADA

Ingredients :

Rice Flour : 1 1/2Cup

Cumin Seeds : 1 1/2 tsp

Water : 1 3/4 Cup

Ghee : 1tsp

Shredded Coconut : 1/2Cup
Cardamom Powder : 1/2tsp(optional)

Salt : 1/2tsp++
Banana Leaf

Method :

1. Heat ghee in a pan and add shredded coconuts, Cardamom powder, cumin seeds and enough salt, saute for few seconds and let it combine in low flame. Keep aside.

2. Allow water to boil in a heavy bottom vessel and add salt and rice flour (tip: stir continuesly to avoid formation of lumps).

3. When water is absorbed completely transfer it to another bowl and wrap with a white cloth (optional)

4. Allow the dough to cool and then knead it well with your hands.

5. Now on banana leaf spread coconut oil. From the dough take a handful and spread it on banana leaf. If you find difficulty in spreading the dough, dip your fingers in water and then then do it.

6. Spread 2spoonfull of filling on it and fold the leaf carefully. Press the sides of the ada and carefully to seal it and place them in a steamer or place them on a chappathi tawa.

7. Cook for 15-20minutes. Serve hot as a breakfast / Tea time snack.

Easy Chicken And Potato Masala / Kerala Chicken and Potato Masala

Potatoes tastes great when cooked with chicken, that's because it absorbs spices and those lovely flavors. Chicken potato masala is a common kerala chicken dish and it goes well with appam / pathiri  / hot rice.

Ingredients : 

Chicken : 1kg, Cut in to small pieces

Potato : 2, medium sized, cubed

Onion : 3, medium sized, Sliced

Tomato : 2, medium sized, sliced

Ginger garlic green chilli paste : 2tsp

Chilli Powder : 3tsp

Coriander Powder : 5tsp

Turmeric Powder : 1/2tsp

Garam Masala : 1tsp

Curry leaves : 2springs

Coconut oil : 3tbsp

Salt

Method :

1. Heat oil in a kadai and saute the green chilli-ginger-garlic paste and curry leaves till you get a nice aroma. Now add the onions and saute them till it turns translucent.

2. Add the tomatoes and  combine well. After 5minutes put  all spices one by one and dry roast them till it turns dark brown.

3. Now add the chicken pieces and saute for 5minutes. Add 1 1/2 cups of water and cook for 15minutes on low flame.

4. When the chicken is 50%cooked add the potatoes and cook for another 15minutes.

5. Add enough salt and turn of the flame. Close the kadai with a tight lid and let it stand for another 10minutes before serving.

Note : You can cook this in a pressure cooker easily. Use pressure cooker instead of kadai in 3rd step , after adding chicken saute it for 5minutes and pressure cook chicken with potatoes. For better results open the lid only after 20minutes.

TUNA ROAST FROM CANNED TUNA

An Easy recipe with canned tuna

Ingredients : 

Canned Tuna : 1Can

Onion : 2, Sliced

Tomato : 1, Chopped

Green Chili : 2,Chopped

Ginger paste : 1tsp

Garlic Paste : 1tsp

Chilli Powder : 2tsp

Turmeric Powder : 1/2tsp

Coriander Powder : 2tsp
Fennel Powder : 1tsp

Garam Masala : 1tsp

Coriander Leaves : 1/4Cup, Chopped

Curry Leaves : 1spring
Salt

Oil : 2tbsp

Method :

1. Drain the water and oil from Tuna and keep aside.

2. Heat oil in a kadai and add the green chilli, ginger paste and garlic paste. Saute it in medium flame till you get a nice aroma.

3. Add the onion and fry them till it turns to translucent. Now add tomatoes and cover the kadai with a tight lid. After 10minutes add all masalas in the same order and roast them in low flame.

4. Now add the drained tuna along with coriander curry leaves and salt. 

5. Using spatula, make tuna into small pieces and combine with the roasted masala. Cover with a tight lid and cook in low flame for 5minutes.

6. Serve hot with rice / chappathi / bread.. 

ARIYUNDA / RICE LADOO

A simple and beautiful evening snack from gods-own county . I still feel nostalgic about coming home after school and savoring Mom's homemade specialty snacks like Ariyunda, pazham pori, parippu vada, godambu ada etc. So today I am sharing my mom;s Ariyunda recipe with all my readers. I bet you will like this :)

How to make Kerala Evening snack - Ariyunda at home
Preparation time : 30 mins, Recipe source :My mom

Ingredients : 

Rice : 1Cup(Preferably Kerala boiled rice )

Grated Jaggery : 3/4Cup(I put the jaggery blocks in a zip lock cover and mashed it with a rolling pin after closing the bag)

Grated Coconut : 3/4Cup

Cardamom Powder : 1/4tsp

Method :

1. Heat a kadai / Cheena chatti / stainless steel pan on medium flame and dry roast the rice until it pops or turns golden brown. Keep aside to cool.

2. Grind the roasted rice using a mixer into fine powder and transfer to a large bowl.

3. Put the jaggery powder in mixer along with grated coconut. and grind them properly.

4. Now add this to the powdered rice along with cardamom powder. Combine well and shape into small balls using your hand.

Enjoy,

Lena

VEGETABLE HAKKA NOODLES

Ingredients :

Hakka Noodles : 200g

Ginger : 1/2tsp, Chopped

Garlic : 1/2tsp, Chopped

Green Chilli : 2, Chopped

Mushroom : 10, Halved

Carrot : 1, Chopped

Beans : 5, Chopped

Capsicum : 1/2, Sliced

Cabbage : 1/4Cup, Chopped

Soya Sauce : 1tsp

Vinegar : 1tsp

Green chilli sauce : 1tsp

Sugar : 1tsp

Olive oil : 3tsp

 Method : 

1. Boil noodles in one liter of water.  Heat until noodles get slightly under cooked. Drain out the excess water. Sprinkle 1tsp of olive oil and toss the noodles in it, so that it does not stick together. Keep the boiled noodles aside.

2. Heat 2tsp of oil in a pan over high flame. Add garlic, ginger and green chillies and saute for 2minutes.

3. Now add the vegetables along with salt and stir fry for 3 minutes. Add soya sauce, green chilli sauce, sugar and vinegar to the vegetables and combine well.

4. At this stage add the cooked hakka noodles to it. Toss the noodles well so that it does not stick to the pan. Cover it with a tight lid and keep it in low flame for 2minutes.

5. Serve hot with tomato Sauce.

KOTHU PAROTTA

When I think about my college days, first thing that comes to  mind is fun time I spent with friends at the college canteen. Our all time  favorite dish in the menu was Kothu poratta.   A simple yet delicious dish that can be shared with friends.
 

Ingredients :

Parotta : 2

Onion :  1, Chopped

Tomato : 1, Chopped

Ginger : 1/2tsp, Chopped

Garlic : 1/2 tsp,

Green Chilli : 1, Chopped

Egg : 2

Turmeric Powder : 1/2tsp

Chilli Powder : 1/2tsp

Coriander Leaves : 1/2Cup, Chopped

Fennel Powder : 1/2tsp

Garam Masala : 1/2tsp

Oil

Salt

Method : 

1.Shred the parottas into very fine pieces and keep aside.

2. Heat oil in a kadai and saute Onion till it becomes translucent. Then add ginger, garlic and green chilli to the kadhai and saute well.

3. Now add the Tomato and close the kadhai with a tight lid. after 3-4 min add chilli powder, turmeric powder, fennel powder, garam masala and saute well till it becomes a golden brown masala.

4. Add the eggs and mix it with the masala. When egg is 90% done add the parottas and combine well.Add salt if needed.

5. Finally add coriander leaves and combine well. Cover with the lid and keep for 2minutes in low flame .

6. Serve hot n enjoy :) 

Note : a) this is the best way to use left over parottas b) If you have left over chicken gravy, substitute that with the masalas (third step). 

Cracked Wheat and Vegetable Upma

Cracked wheat / crushed whole raw wheat kernels are rich in dietary fiber,  iron and magnesium. 

Start your day with this tasty, healthy and easy to cook breakfast

Ingredients :

Cracked Wheat  : 1Cup

Green Chillies : 2, halved

Carrot : 1, finely Chopped

Beans : 5, finely Chopped

Green Peas : 10

Onion : 2, Chopped
Grated coconut : 1/2Cup

Dried red Chillies : 2

Curry leaves : 1Spring

Mustard : 1/2tsp

Coconut oil  : 2tbsp

Method :

1. Heat oil in a kadai and add mustard seeds. When the mustard splutters, add dried red chillies and curry leaves.

2. Now add chopped onions and saute them till it becomes translucent. Then add vegetables and saute for 4-5minutes. Keep aside a tbsp of cooked veggies for garnishing.

3. At this stage you can add the washed and drained cracked wheat. and saute for 5min in medium flame. Add 2cups of boiling water to and cover with a tight lid. Let it cook in low flame.

4. When the cracked wheat is 90% cooked, add salt , grated coconut and combine well.

5. Garnish with the cooked veggies (from step 2) and curry leaves.

Note : a). carcked wheat should be fried well, otherwise upma will be sticky. b). Instead of all veggies you can use 2grated carrots.

PANEER PEDA / Paneer Ladoo

Happy Diwali Fellow Bloggers :)

How to make Paneer Peda / Paneer Ladoo at home?

Cooking time : 25min
Makes : 20

Ingredients : 

Paneer / Cottage Cheese : 250g

Condensed Milk : 1/2tin

Cardamom Powder : 1/2tsp

Sugar : 2tsp 

Maida : 2tsp

Milk Powder : 3tsp

Yellow Food Color : A pinch

Ghee : 1tsp + 1tsp

Cashew Halves : 20

Method :  

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

2. Now you can add condensed milk, cardamom powder, sugar, milk powder, yellow color and maida to the powdered paneer and make a fine paste.

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

4. When it starts to leave from the sides of pan and sticks to the spatula, turn off the flame.

5. Heat 1tsp of ghee in a pan and golden fry the cashews.

6. Take 1tsp of ghee in your hand and apply it to your palms to shape the peda's. Make them into small balls and decorate  them with the fried cashews.

CHICKEN MUGHLAI

Ingredients : 

Chicken : 1Kg, Cut into 15 pieces

Cumin Powder : 1/2 tsp

Garam Masala Powder : 1/2 tsp

Kasoori Methi Powder : 1/2 tsp

Cream : 1/2 Cup

Egg : 1

Cashew : 50g, soaked in water and grinded

Coriander Leaves : 1/4 Cup, Chopped

Chicken Stock / water : 1 1/2 Cup 

Salt

Butter : 25g

For the gravy :

Onion : 2, Sliced

Tomato : 1 1/2, Chopped

Ginger : 1 tbsp, Chopped

Garlic : 1 tbsp, Chopped

Green Chillies : 2, Chopped

Turmeric Powder : 1/2 tsp

Coriander powder : 1/2 tsp

Chilli Powder : 1 1/2 tsp

Vegetable Oil : 1 1/2 tbsp

Method :

1. Heat oil in a pan and add ginger, garlic, green chillies and onion. Cook until the onions are slightly brown in color. Now add  turmeric powder, Chilli powder, coriander powder and saute well till you get the roasted smell of masala.

2. At this stage you can add the tomatoes and saute well for 5minutes. and turn off the flame. Allow this mixture to cool. Once cool, grind it to a smooth fine paste and marinate the cleaned chicken pieces in this paste for 1hour.

3. Now in  the same pan  boil the chicken pieces  with enough salt and chicken stock or water in medium flame with lid on.

4. In another kadai, heat butter and add the kasoori methi powder, cumin powder and garam masala and saute well. When you get the aroma, add the chicken pieces. Combine everything slowly and allow to boil for another 5minutes.

5. Add the cashew paste to this and allow it to boil on a low flame, to avoid sticking.

6. Beat the egg with a fork and add it to the cream. Combine both well slowly and add it to the chicken curry. When the gravy starts to bubble, add the chopped coriander leaves and turn off the flame.

7. Serve hot with chappathi/ naan/ paratha/ bread or with pulao.


 [Recipe Courtesy : Lakshmi Nair's Magic oven]

Hyacinth Beans and Potato Salad with Home Made Mayonnaise

Ingredients : 

Hyacinth beans : 12

Potato : 1

Olives : 10

Carrot : 1, cut into thin strips

Mayonnaise : 1/4Cup

Cream : 1tsp

Vinegar : 1tsp

 Salt

Method :

Pressure cook potato and let it cool completely.Peel them and cube it neatly. Now cut the beans into 1 inch pieces and put them in a steamer and cook for 5mins. 

Salad dressing: In a large bowl, add mayonnaise, cream, salt, vinegar and combine well with a fork. Toss all other ingredients with salad dressing. Garnish with carrot strips and refrigerate before serving.

Recipe for easy homemade Mayonnaise :

Olive oil/Salad oil/vegetable oil : 1cup

Egg : 1 

Sugar : 1tsp

Salt : 1/4tsp

White pepper Powder : 1tsp

Vinegar : 1tbsp

Garlic Paste: 1tsp 

Method : 

Add all ingredients except oil in a large bowl and combine well with an electric blender. Now add the oil 1tsp at a time very slowly  into this mixture and continue beating vigorously and you are done. Refrigerate and store this creamy homemade mayonnaise in airtight containers.

Pazham Pradhaman / Kheer with Ripe Plantain

Pazham pradhaman is my husbands favorite kheer.  It is made from ripe nenthra pazham or bananas cooked in thick jaggery syrup and coconut milk . 

How to make Kerala Traditional Pazham Pradhaman ?

Ingredients :

Really ripe banana: 2
Jaggery :  1/2Cup
Ghee : 5tbsp
Dried Coconut Slices : 1/4Cup, cut into thin slices
Cashews : 1tbsp
Raisins : 1tbsp
Cardamom Powder : 1/2tsp
First extract of Coconut milk : 1/2Cup
Second extract of coconut milk : 1Cup

Method:

1.  Melt jaggery on a medium flame for 15minutes. Heat the filtered syrup again on a low flame to make it thick.

2.Pressure cook the chopped bananas and keep aside to cool. Now peel of the skin and remove the string of black seeds in the middle neatly.

3. Using a mixer mash the cooked plantain. There should not be any lumps.

4. In a heavy bottom vessel, heat 3tbsp of ghee and golden fry the dry coconut slices, cashews and raisins in same order.

5.  Add the mashed banana along with the jaggery to the same vessel and combine well. Add remaining ghee and keep stirring till it starts to stick to the bottom of vessel.

6. At this stage add the second extract of coconut milk and combine slowly. When it boils add the first extract of coconut milk and cook in low flame.

7. Add the cardamom powder and turn off the flame.

8. Garnish with golden fried coconut slices, cashews and raisins

9. Enjoy!!!  :)

You might also like,

• Pineapple Pradhaman
• Palada Pradhaman
• Paal Payasam
• Gothambu Payasam
• Semiya payasam

Enjoy,

Lena