Tomato Delight

Recipe source: Mom's collection

Ingredients:

• 4 ripe tomatoes
• 1 onion
• 1/2 inch ginger
• 2-3 cloves of garlic
• 2 tbsp butter
• 1 tsp cornflour
• 5-6 black pepper
• salt to taste
• 1 tsp sugar
• 6 cups of water

Method:

Wash and cut tomatoes into small pieces.

Peel and cut the onion.

Crush the ginger and garlic.

Add 5- 6 cups of water to above and place in the cooker adding pepper.

Steam for 8-10 minutes

Remove from fire and sieve.

Again place of fire.

Mix cornflour into 1/4 cup of water and add to the tomato mixture.

It will start becoming thick.

Keep stirring.

Add salt, sugar and butter.

Remove from fire.

Sprinkle powdered black pepper.

Pour into cups.

Decorate with  coriander leaves.

Squid Biryani

Ingredients:

• 1 kg Squid cut into small squares
• 2 onion
• 1 big tomato
• 25 grams ginger
• 25 grams garlic
• 18 green chillies
• 1 bunch coriander leaves chopped
• 1 bunch mint leaves chopped
• 4 cups of ghee rice
• 2 tbsp rose water
• 1 lime
• ghee / oil as needed
• 1 tbsp garam masala
• 1/2 onion for rice

Method:

Masala:

Slice the onions very finely.

Chop the tomato and leaves set aside

Grind the ginger, garlic and green chillies separate.

Marinate the squid with 1 tsp of chilly powder, 1 tsp turmeric  powder and salt.

Heat 3 tbsp oil in a deep vessel.

Add the onions and saute until transparent.

Add the tomato and fry for few minutes.

Add the ginger , garlic and green chillies coarse paste.

Fry for few minutes.

Add the squid mixture and the leaves, keep aside 2 tbsp of coriander leaves.

Keep on low flame until it is cooked.

Sprinkle 1/2 tsp of garam masala.

Remove from heat.

Rice:

Pick and wash the rice and drain it in a colander.

Heat the remaining ghee in a vessel. 

Add onion , frying it to a golden brown.(optional)

Fry the cashewnuts and rasins along  with onion and remove. (optional)

Add the rice and fry  for 4-5 minutes. 

Add the double quantity  of hot water, add salt and cook till the rice is soft and the water is absorbed. Remove from the fire.

Layering

Add the half of cooked rice over the masala.
Sprinkle garam masala, coriander leaves and the fired onion, cashew nuts and raisins.
Add the remaining rice.
Sprinkle as above .
Mix lime juice with rosewater.
Sprinkle on top.
Cover the vessel with foil and keep on slow flame for 10-15 minutes.

Before serving you can mix the masala and rice.

Chocolate Milk Brownies...

Before I forget the recipe or lose it ....I decided to write in my blog.... perfect chocolate Brownies.... tooo good.

Source of the Recipe: Deeba's passionate about baking.

Ingredients I used for this.

• 250 gms Chocolate chips (I used hersley's)
• 1/2 cup or 100 grams butter
• 1/2 cup sugar
• 2 large eggs
• 3/4 cup flour
• 10 g or 1 tbsp cocoa power.

The way I mixed and baked :

• Melt the butter gently. Switch of the heat.
• Add the chocolate chips. 
• Mix well and let it cool.
• Add the sugar, eggs and vanilla essence  and whisk.
• Add the flour, cocoa  and salt .
• Mix well with a rubber spatula until well mixed.
• Pour the mixture and spread evenly into the tin.
• I used non-stick round tin.
• Preheat the oven 175C and bake for 15 minutes( Depending upon the oven the time of baking defers)
• Remove gently from the pan.

Mutton Biriyani

Ingredients: 

• mutton 1Kg
• pulao Rice 1 Kg
• onions 500gm
• garlic 50 gm
• ginger 50 gm
• green chillies 100 gm
• coriander leaves 1 bunch
• mint leaves  small bunch
• curd 1 cup
•  juice of lime
• ghee or oil 250 gm
• sliced cashewnuts 20 gm
• raisins 20 gm
• rose water 2 tbsp 
• a little saffron or pinch of yellow food colouring 
• Gram masala powder 2 tsp
• salt to taste

Method:

Cutting n washing:

Cut the mutton into big pieces and wash.

Slice the onion fine.
Grind the garlic, chillies and ginger separately.

Chop the coriander leaves and mint leaves.

 Masala:

Heat a heavy bottomed vessel and add half of the ghee.

Add the ginger, garlic and chillies, fry for 2-3 minutes.

Add the mutton and fry for a few minutes more.

Add the curd, salt and 1/2 cup water.

Cover and cook on a slow fire.

When the mutton is half cooked, add lime juice, coriander leaves and mint leaves. 

Cook till the mutton is tender and the water is  absorbed. 

Remove from the fire and keep aside.

Rice:

Pick and wash the rice and drain it in a colander.

Heat the remaining ghee in a vessel. 

Add the other half of the onion, frying it to a golden brown.

Fry the cashewnuts and rasins along  with onion and remove. 

Add the rice and fry  for 4-5 minutes. 

Add the double quantity  of hot water, add salt and cook till the rice is soft and the water is absorbed. Remove from the fire.

Layering:

Take the vessel containing mutton and sprinkle a little garam masala on top.

Put one layer of cooked rice on top of the mutton. 

Sprinkle a little garam masala  powder, fried onion, cashewnuts, raisins, and a little colouring mixed in a rose water.

Finish with 2 more layers of rice, garam masala, onions, cashews and rasins.

Cover with a foil and then the lid on top.

Keep on slow flame for 15 minutes or put the dish in a hot oven for 15 minutes.

Note:
If you don't like fried cashews, raisins and onions  you can omit that part.

Cashew Macaroons

Hailing from Mangalore,  It will be mandatory to share a recipe of Cashew Macaroons.

Baking and cooling and then moving them into a airtight box ..... took one hour .... and then back to my routine  to pick my daughtie from school  , quick bite  , a visit and little bit of shopping.... hoping to have some macaroons for the evening and for 3 to 4 days....!!!

In between all this I didn't realized that my hubby was working from home..... The end result was ... my box of macaroons was a clean bowled box..:(




These are not french macaroons.... but are mangalorean macaroons...!!

Recipe Source: One of the classes my mom attended was Shabri Aunty n "  " Aunty 's cooking classes @ Shiva bagh . This recipe is from thier class.

Ingredients:

• 1 egg white
• 1- 1/4 cup sugar powder
• 1 cup cashew chopped
• 1 tsp cardamom powder (optional)
• butter to crease the tray
• 1/4 tsp baking powder (optional)

Method:

1. Beat egg white to stiff.
2. Add the cashew, sugar powder and the rest of the ingredients.
3. Mix well with a spoon.
4. Place them in a greased tray as small lime size balls.
5. Bake in preheated oven 175C for 15 minutes.

Chocolate Cake

Ingredients:

• 1 3/4 cup flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup hot coffee
• 2 extra -large eggs
• 1 tsp vanilla essence

Method

1. Sift the flour, sugar, cocoa , baking powder, and salt into the bowl and mix well.
2. Combine the buttermilk, oil, eggs and vanilla. 
3. Slowly add the wet ingredients to the dry with beater still on.
4. Add the coffee and stir just to combine.
5. Scrap the bowl with a rubber spatula.
6. Preheat the oven to 175C. 
7. I used 2 8in rounds.
8. Pour the batter into the prepared and bake for 35 -40 minutes.
9. Cool in the pans for 30 mts.

Chocolate Cupcake...from seasalt with food

Ingredients:

• 1cup all purpose flour
• 1/2 tsp baking soda
• 1/2 cup unsalted butter softened
• 1 /2 cup  light brown sugar
• 2 large eggs at room temperature
• 3 tbsp cocoa powder + 1 tbsp oil ( or  3oz unsweetened chocolate, melted)
• 1/2 tsp vanilla extract
• 1/2 cup buttermilk

Method:

1. Preheat the oven to 175C.
2. In a small bowl, sift together the flour , cocoa and baking soda.
3. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
5. Add the sugars and beat until fluffy.
6. Add the eggs, one at a time, beating well after each addition.
7. (If you are adding  the chocolate, mix until well incorporated).
8. Add the dry ingredients in 3 parts, alternating with buttermilk and vanilla.
9. With each addition , beat until the ingredients are incorporated but do not overbeat.
10. Using a rubber spatula, scrape down the batter in a bowl to make sure the ingredients are well blended and the batter is smooth.
11. Carefully spoon the batter into the cupcake liners , filling them 3/4 .
12. Bake for 25 minutes. 
13. Cool the cupcakes in the tin for 15 minutes.
14. If you need please decorate it with butter cream icing.

P.S As  you know on normal day , I don't go in for icing. hopefully soon will build a page on different types of icing.

Recipe source: seasaltfromfood

Mango Pickle

Ingredients:

• 3 large green mangoes, chopped with skin
• 2 tbsp salt
• 3 tbsp oil
• 4 pieces garlic chopped with 2 green chillies
• 2 spring of curry leaves
• 4 tsp  red chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp fenugreek seeds
• 1/4 tsp mustard seeds
• 1/2 tsp asafoetida
• 1 tbsp vinegar

Method:

Chop the mangoes , wash and drain the water out.

Mix with salt and leave it over night.

In a pan , heat oil and add mustard.

Once the seeds pop, add fenugreek seeds.

Then add garlic , green chillies and curry leaves( I always wash curry leaves with hot water if you r buying from a store).

Saute them for 2 minutes.

Add red chili powder and turmeric powder.

Saute for a minute.

Add salt and add asafoetida.

Add a 2 tbsp of water.

Mix well.

Switch of the heat.

Add the chopped mangoes and mix well to coat.

Add vinegar.

Let it cool.

Transfer to a clean dry bottle and store in the fridge.



Recipe source: From lots of friends & family.

Apple Tropics

Here goes the Recipe for Apple Tropics..!!!

3 apples

1/2 pineapple

1/2 lime

1/2 passion fruit

An extra tang and a taste of the tropics  are evident in the apple recipe.

It's bes to stir the passion fruit flesh into  the juice once it's made, rather than passing it through the blender.

Semolina Laddu........thari unda..!!

Ingredients:

• 1 cup semolina or Rava
• 1/2 cup grated coconut
• 1/2 cup sugar
• 1 tbsp raisins
• 1 tbsp ghee

Method:

Roast the semolina.

Add sugar, coconut, raisins and ghee and mix well.

Remove from the fire and form making lime sized balls. 

Banana Cotton Buds....Unnakkayi

Ingredients:

4 ripe bananas
3 eggs
4 tbsp sugar
1 tsp raisins
1 tbsp chopped cashewnuts
2 tsp oil/ghee
Oil for frying

Method:

Steam the banaas until peel separates slightly.
Remove and grind the banana to a smooth paste without adding water.
Keep aside.

Mix the eggs with sugar.
Heat 2 tsp ghee/oil in a saucepan.
Add the cashew nuts and raisins and fry for a minute.
Add the egg mixture and stir it well till it reaches scrambled egg consistency.

Oil you hands and take small balls( size of a lime ) of the ground banana.
Flatten on your palm into small disc.
Put 2 tsp of scrambled egg in it.
Fold the edges and press lightly.
Now roll it with your hands, and shape it like cotton buds ( both ends pointed).

Heat oil and deep fry to a golden brown on all sides.

Serve.


Enjoy
S

Brownie Cookies

Recipe source : smitten kitchen

Ingredients:

• 1 1/2 cup flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 cup unsalted butter
• 1 large egg
• 1/3 cup cocoa

Method:

1. Preheat the oven to 175C.
2. Whisk dry flour, salt and baking powder in a bowl.
3. Mix butter, sugar, egg and cocoa in a mixer.
4. Slowly add flour mixture  and mix until smooth.
5. Wrap in a plastic and chill for at least 1 hour.
6. Roll out the cookie dough.
7. Cut into the required shape.
8. Bake on cookie tray for 10-12 minutes.
9. Until the edges are firm and center is puffed.

Sugar Sparkle Cupcakes

Recipe source: "The best ever book of cakes"


Ingredients:

• 115grams self-raising flour
• 115 caster sugar
• 115 unsalted  butter softened
• 2 eggs
• 1 tbsp rose water
• 1 tbsp water
• pink food colouring 

Method:

1. Preheat the oven to 190C. Line a 12 cup muffin tin with paper cases.
2. Put the flour, sugar , butter and eggs in a large bowl with the rose water and beat until smooth.
3. Add the milk and a few drops of pink colour(optional).
4. Divide among the paper cases.
5. Bake for 15- 20 minutes, or until the cakes are risen and golden, and are just firm to the touch.
6. Remove them from the tray and put on a wire rack to cool.

1. To make the topping, sift the icing sugar into  a bowl.
2. Add the rose water with a few drops of pink colouring  and 5ml/ tsp of cold water or enough to  mix to a spreadable icing.
3. Spoon  a little icing  over the top o the each cake, then top with sugar sprinkles , flowers or shapes.

Dahi Vada....

Recipe Source: My friend

The first time my daughter had a bit of this was when she was hungry and waiting for food in a restaurant.   That's when she realised its really tasty....:)

I used think its a very complicated recipe.... but realised its the simplest...!!



Ingredients:

For vada

• 1 cup urad dhal
• 1/4 cup water
•  salt to taste
• oil for frying

For the dahi

• 2 cup yogurt
• 1 cup water
• black salt to taste 
• 1/2 tsp sugar

For garnishing

• Tamarind chutney
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp chat powder
• coriander leaves 

Method:

Wash the dhal and soak it for 3-4 hours.

Grind it a thick smooth paste along with water and salt.

The batter should be thick so that you can scoop them.

Heat oil for medium. 

Scoop out the batter using a ice-cream scoop and drop it into the oil.

Deep fry the until it is golden brown.

Drain the excess oil.

Soak the vadas in the water immediately.

Remove and squeeze out the excess water.

Arrange in a bowl and keep it aside.

For the Dahi:

Whisk yogurt and water till smooth.

Add salt and sugar and mix.

Pour over the vadas.

For Garnishing:

For Tamarind chutney:

Boil 1 cup of water with tamarind the size of lime , one date and small piece of jaggery or 3 tbsp of sugar.

Let it boil until it reduces into half of the quantity.

Drain through the sieve.

Sprinkle red chilli powder and cumin powder over the dahi.

Granish with coriander leaves.

Drizzle few drops of tamarind chutney while serving.

Serve chilled.

Arippathiri

(Ground Rice Chapati)

• 500 grams boiled rice
• 1/2 cup thick coconut milk
• 1/2 litre water
• 2 tbsp ghee

Method:

Pick and clean the rice.

Boil the water.

When the water boils, add the rice and remove from the fire.

Cover with a tight-fitting lid; keep aside.

After half an hour open and stir the mixture.

Set aside for 3-4 hours.

Drain off the water, wash with cold water and drain.

Add salt to taste and grind it to a smooth thick paste, adding very little water.

{Or  -- Grind to a loose paste and add 3- 4 tbsp Ami's  rice powder to  a make thick paste.}

Oil your hand well.

Take  some rice paste and shape it into a ball as big as an orange and flatten it to a chapati shape of 1/4 inch thickness onto a foil  or banana leaf.

Heat a tava, put the chapati on it and remove the cloth or leaf.

After two minutes turn it over and let it cook for 2 minutes again.

Repeat this 2-3 times more, then slightly press it with a piece of crumpled paper so that it puffs up.

Turn it over and press the other side in the same way.

Remove from the tava.

Make similar pathiris with the rest of the dough.

Melt  the ghee and add the coconut milk.

Dip each pathiri in the coconut milk and serve hot with mutton or chicken curry.

Chicken Samosa

Ingredients:


For the wrap:
      Used ready made  Samosa wrap

For the filling:

• 4-5 pieces chicken shredded  from leftover curry( or boil 5 pieces of chicken or 200 grams of boneless chicken) 
• 2 onions sliced
• 1 tbsp ginger n garlic paste  
• 1 tsp turmeric powder
• 2 green chillies finely chopped
• 2-3 tbsp coriander leaves chopped
• salt to taste
• 2 tbsp of oil

Oil for deep frying

Method:

For the Masala:

Heat oil .

Add the onions ,chillies  and salt.

Fry till the onions are lightly brown.

Add the ginger garlic paste , shredded chicken and coriander leaves.

Fry for a few seconds more.

Remove from the fire and keep aside.

To wrap:

 Fold on end over in a diagonal to create a triangle.

Make a paste using flour and water to seal.

Stick down then fold again the other way, sticking it down with the paste.

Fill the triangle with the fillling .

Fold the flap withe the paste.

Repeat it for all until the filling is used up.

Deep fry in hot oil.

Prawns Fry

( Mom's recipe)

Ingredients for the paste:

• 2 cup dry red chili
• 50 grams ginger
• 50 grams garlic
• 1 lime size tamarind

 Method for the paste: 

Boil all the ingredients in 1 cup of water.

Grind with salt to a fine paste.

One can preserve this paste for few days in the refrigerator.

For the fry:

1. 2 tbsp of chili paste
2. 250 grams of prawns de veined and cleaned
3. a spring of curry leaves

Method:

Marinate the prawns with chili paste and refrigerate for one hour.
In a kadai heat oil , add curry leaves and 1/2 tsp of crushed garlic.
Then add prawns , cook n fry till it becomes dry.

Mango Chutney

Ingredients:

• 1/2 Mango
• 1 green chili
• 1 cup grated coconut
• curry leave 3-4
• salt to taste

Method:

Chop the mango without the skin.

Add all the ingredients to the mixer.

Grind to a coarse paste.

Heart cakes....

 
As for the cake I used the recipe of chocolate cake in one bowl. Here's the link Recipe.

For the icing :

• 150 ml whipping cream pack
• 100 grams of chocolate chips.    

Method:

1. Just boil the cream. Do not over boil it.
2. Pour over the chocolate chips.
3. Mix well until all the chips are melted and mixed.

Pour over the cake , when the cake is warm.

Caramel Pudding....

Recipe source:Mom's recipe

I could say one of the first puddings  I tasted or remembers or the one which I tried is "Condensed milk pudding " this is what I  call it ....:) Each one of us have different ways of making it. The best part is the tin of nestle condensed milk  still remains the same shape , may be even the design ...only that  changes are the photos's  .....as for the taste it still is one of best pudding....!!



Ingredients:

• 1 tin condensed milk
• 1 tin water
• 2 eggs
• 2 tbsp sugar + 3 tbsp for  caramelizing

Method :

Mix condensed milk tin ,water eggs and 2 tbsp sugar .

Beat with a hand beater for 5 minutes.

Caramelize the sugar till golden brown ,in a deep round pan.
Pour the mixture into the pan. ( or small moulds )
Steam in a steamer until it is cooked or when a knife come out clean.
Let it cool.
Invert onto a serving platter.




One can serve warm or chilled. I would prefer chilled...!!

Green Beans and Sprouted lentils Thoran

Ingredients:

• 250grams Green beans (Green beans is also know as french beans.)
• 250 grams sprouted lentils
• 1/2 onion chopped
• 1 tbsp tomtoe chopped
• 1 tbsp sambar powder
• salt to taste
• curry leaves
• mustard seeds
• oil

Method:

Clean the beans and cut them to 1 inch long.
Wash spouted lentils well in water and drain it.
Heat oil in wok and add mustard seeds.
When they pop add onion and tomatoe and fry for 2 minutes.
Add samabar powder and fry for few minutes.
Add green beans,sprouted lentils, salt and mix well.
Add 1/2 cup water.
Cook it covered until it is dry and beans are cooked.
Serve warm with rice.




Recipe source: My recipe.

Easy chicken fry

from : own recipe


Ingredients:

• 1/2 chicken
• 2 tbsp ginger garlic paste
• 1 tbsp crushed coriander
• 3 tbsp curd
• 2 to 3 tbsp chilly powder
• 2 tbsp lime juice
• salt
• Oil for frying

Method:

Marinate the chicken with all the ingredients.

Cover and let it marinate in the fridge overnight or 6 hours.

Heat oil and deep fry the chicken .

This one specially for my daughter's friends...!!

I know... its been some time now..  shopping ...packing ...bangalore...coimbatore.....back from a vacation.... and Just couldn't  believe .......my daughter's friends already waiting for my cupcakes....:)

A happy new year to all of you.... hope ' all iz well '

This chocolate cupcake is simple recipe.... hope u all enjoy doing it.

Ingredients:

• 1 1/2 cup flour
• 100 grams butter
• 2 eggs
• 1 cup warm milk or water
• 1 1/4 cup sugar powder
• 1 tsp baking soda
• 1/4 tsp salt (optional)
• 3 tbsp cocoa powder
• 1 tsp vanilla essence

Method:

1. Beat butter and sugar.
2. Add the eggs one at a time until light and fluffy.
3. Sieve all the dry ingredients.
4. Mix cocoa with milk or water.
5. Add the flour mixture and milk mixture alternately and beat well.
6. Bake in a preheated oven at 175C for 20minutes using cupcake pan with cases.