Monday, January 28, 2013


Scrumptious butter cookies made from Rice Krispies and chopped almonds.Rice Krispies / Rice Balls are made of  crisped rice and sugar paste. It is widely used in cookies or in cereal bars.

Crispy Jingles

Ingredients :

Butter : 100g, at room temperature
Maida : 150g
Powdered Sugar :
Rice Krispies : 100g
Dried Blueberry : 25g( or use chopped almonds or chocolate chips)
Egg : 1, at room temperature
Salt : 1/8tsp
Vanilla Extract : 1tsp

Crispy Jingles

Method :

1. Preheat oven at 180˚C. Grease 4 baking sheets.

2. With an electric mixer, cream the butter until light. Add the sugar, salt and vanilla and continue mixing until fluffy. 

3. Add the flour and stir to blend. Stir in the rice krispies and dried bluberries/Chocolate chips/chpped almonds.

4. Roll tablespoonfull of the mixture into walnut sized balls. Place 2in(5cm) apart on the prepared sheets and flatten slightly. Bake until golden, about 10minutes. transfer to a rack to cool. 

Crispy Jingles

Note for a beginner : Each oven has different temperature level. So bake for 5min at 175˚C. Then if needed change the temperature and bake till done.

Thursday, January 10, 2013

MEEN PEERA - Fish With Shredded Coconut

Ingredients :

Fish : 1/2kg, cleaned (i used Anchovies)
Gambooge (kudambuli) : 2pieces
Shallots : 7
Curry Leaves : 2Springs
Ginger : 1 inch piece
Garlic : 6
Green Chilly : 2
Shredded Coconut : 1Cup
Turmeric Powder : 1/2tsp
Chilly Powder : 1/2tsp
Coconut Oil : 2tbsp

Method :

1. Soak gambooge for 30 minutes in lukewarm water. Then clean well under running water and drain. keep aside.

2. Crush together green chilly, shallots, garlic, ginger, turmeric powder, chilly powder, and curry leaves. Now add Coconut and crush well(Do not add water). 

3. Add 1tbsp coconut oil to the clay pot or any heavy bottom vessel to prevent the curry from sticking to the  bottom. Before the pot becomes too hot, add cleaned and drained fishes, crushed coconut mixture, salt, 1/4Cup water and gambooge.

4. cover and cook in low-medium flame for 10-15 minutes or till the fish is done. Stir occasionally. Serve hot with steamed rice.

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