Monday, April 30, 2012

Wheat Rusk

Wheat Flour: 2 ½ cups
Olive oil: 3 tbsp + brushing
Yeast: 1tsp
Warm Milk: 1 cup (or as needed)
Semolina: 1 ½ tbsp
Salt: needed
Sugar: 1 1/2 tbsp

Method of Preparation
In a bowl add yeast, sugar and ¼ cup milk. Let it be there for 10 minute for fermentation.
In another bowl take ½ cup milk and semolina. Stir and keep this on stove and when it thickens switch off the flame. Keep aside let it cool.
In another bowl add wheat flour, salt and 2tbsp olive oil. Mix with hand
Add yeast mix, semolina mix and needed warm milk to form soft dough. (The dough should not be too sticky or too hard)
Apply 1 tbsp oil on it and cover with a damp cloth keep in a warm place to about 1-1 ½ hours or till it becomes double the size.
Punch down the air and knead for 1 minute more. Shape the dough into loaf and apply olive oil on top and sprinkle sesame seeds and place it in a loaf pan.
Cover it with a damp cloth and keep aside for 20-30 minutes more.
Bake in a pre-heated oven at 1700C to about 40-50 minutes or till done.
After taking from the oven cool on a wire rack, otherwise the bread will become soggy.

Slice thinly when cooled.
Spread the bread slices on a wire rack

Preheat the oven at 200Deg C and bake to 20-25 minutes at 180 Deg C or till it get the rusk texture.
Cool and serve.

Sunday, April 29, 2012

Special Egg Roast

Hard Boiled Eggs: 4
Onion: 5
Garlic: 3 cloves
Ginger: ½” piece
Green Chilli: 2
Tomato: 1 big
Turmeric powder: ½ tsp
Garam masala: ¼ tsp
Chilli powder: 1tbsp
Coriander powder: ½ tsp
Tomato Ketchup: 3tbsp
Carrot chopped: ¼ cup
Capsicum: 1
Fennel powder: 1tsp
Coriander leaves: few
Salt: needed
Oil: 5tbsp
Method of Preparation
In a pan add oil and sauté onion.
When onion turns slight brown color add in ginger and garlic paste. Sauté for a while
Then add in turmeric powder, garam masala, chilli powder and coriander powder. Stir.
Then add in chopped tomato, green chilli and salt.
When tomato gets cooked add ½ cup water and when boils low the flame.
Stir occasionally and let it be there for 20-25 minutes.
Then make slits on hard boiled eggs and add it into the gravy.
Then add in tomato ketchup, capsicum chopped and carrot chopped.
Stir for 1 minute and switch off the flame.
Add in fennel powder and coriander leaves and close with a lid.
Delicious special egg roast is ready to serve.

Note: If you don’t like the crunchiness of carrot and capsicum you can add it together with tomato. The raw taste of carrot and capsicum makes it special.

Sending this to Kerala Kitchen Event at Ramyas Space

Saturday, April 28, 2012

Chicken Popcorn

Chicken boneless: 1 cup (can use minced chicken or the breast piece)
Garlic cloves: 2
Ginger: a small piece
Green chilli: 1
Garam Masala: ½ tsp
Salt: needed
Egg: 1
Bread Crumps: needed
Oil: for deep frying
Method of Preparation
Cook the chicken by adding salt. (Only just for 2-3 minutes)
In a blender add cooked chicken, ginger, garlic, green chilli and garam masala.
Blend well. Transfer into a bowl.
Roll this into small lemon sized balls
Dip in beaten egg, roll in bread crumps
Heat oil in a pan and deep fry till all sides become brown color.

Friday, April 27, 2012

Mint Tea

Water: 2 cups
Cardamom: 2 pods
Fresh Mint leaves: 6 leaves
Tea bag: 1
Sugar: as per taste
Method of Preparation
In a pan add water and bring it to boil
When the water boils add sugar, cardamom and mint leaves. Low the flame and let it be there in low flame to about 2 minutes.
Then add the tea bag and switch of the flame. You can remove the tea bag after a minute.
Serve the tea by adding a fresh mint leaf to it.

Note: You can make by adding milk too, the quantity of tea bag should be increased to 2.

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Thursday, April 26, 2012

Kovakka Stir Fry with Parippu Podi

Kovakka/Tindora : 250gms
Shallots: 8
Green Chilli: 3
Coconut Oil: 3tbsp
Mustard Seeds: ¼ tsp
Curry leaves: few
Salt: a pinch
Method of Preparation
Wash and chop kovakka and keep aside.
Heat a pan, add 2tbsp oil to it, splutter mustard seeds, then add chopped shallots and green chilli and curry leaves.
When it turns brown, add chopped kovakka and salt.
Close with a lid and low the flame.
Stir occasionally, when kovakka gets cooked switch off the flame.
Add in the parippu podi and 1tbsp coconut oil and stir well.
Serve hot with rice.

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Wednesday, April 25, 2012

Wheat Pleated Porotta

Wheat Flour: 2 cups
Warm Water: ¾ cup
Salt: needed
Olive Oil: needed
Method of Preparation
In a bowl add wheat flour and salt.
Add in the Warm water and knead to smooth dough. Apply some oil on the dough and knead again. (The consistency should be correct to get well pleated soft porotta)
Take small ball from the dough.
Roll in to thin chappathi on a floured surface.

Apply olive oil on top of the chappathi

Fold the chappathi like pleats as shown on the picture.

Sprinkle very little flour on it 

and roll to a round shape and tuck the end inside.

Roll this into a round shape. (Don’t make it too thin or too thick). Apply some oil on it.

Heat a pan and drizzle some oil on it and cook the porotta by flipping and till both sides get cooked.

When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 porottas are between).do not beat them soo hard such as you break the porottas..:)
We are doing this, just to seperate the different layers.Remember this does not add anything to the taste.

Serve hot.

Tips: Knead the dough with correct consistency.  Unlike the poratta we make with Maida, we have to roll this in a floured surface not oily surface. Take care not to add too much flour, as it will not taste good.

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Tuesday, April 24, 2012

Cake Rusk

Wheat Flour: 125gms
Sugar powdered: 75gms
Eggs: 3
Butter: 100gms
Baking Powder: 1tsp
Vanilla Essence: ½ tsp
Salt: a pinch
Method of Preparation
In a bowl take butter and sugar. Beat well with an electric beater.
Add in the eggs one by one and beat well.
Add in the vanilla essence.
Mix wheat flour, baking powder and salt.
Add this flour mix into the egg mix and beat again.
Pour this batter into a greased loaf pan.
Bake to about 35-40 minutes at 1800C in a preheated oven till the cake is done.
Remove from the oven, when slightly cooled take off the cake from the pan and cool on a wire rack.
When the cake is cooled, cut into thin slices.
Bake these slices again on a wire rack at 1700C to about 30-35 minutes or till it get the rusk texture.
Remove from oven, cool and serve.

Sending the entries to the Only Snacks and starters at foodelicious guest hosted by Raji of Vegetarian Buds
Sending this to Kerala Kitchen Event at Ramyas Space
Sending to Guest Quest Event at Amina Creations

Monday, April 23, 2012

Squid/Koonthal Sambhar

I am sure that you may be wondering that I made sambar with squid and it will not be that good. I swear try it once you will really like it.
Koonthal/ squid: 300gm
Lentils/Toor Dhal: ½ cup
Onion:  2
Tomato: 3 big
Green Chilli: 2
Garlic: 2 cloves
Fenugreek seeds: ½ tsp
Asafetida powder: 1tsp
Fenu greek powder: ¼ tsp
Chilli powder: 1tbsp
Coriander powder: 2tbsp
Turmeric powder: 1tsp
Grated coconut: 1 ½ cups
Shallot: 4
Salt: needed
Coconut oil: 2 tbsp
Mustard seeds: 1tsp
Curry leaves: needed
Method of Preparation
Clean the squid and keep aside.
In a pressure cooker cook lentils by adding 3 cups water till done.
When the pressure releases open the lid and add sliced onion, tomato, crushed garlic, green chilli, turmeric powder, chilli powder, fenugreek powder, coriander powder and salt.
Keep on flame without putting the weight.
When tomato gets cooked add squid pieces to it.
Meanwhile roast coconut by adding fenugreek seeds, asafetida, curry leaves and shallots.
Grind it by adding little water to a smooth paste.
When the squid pieces are done add the grinded coconut mix. If needed add water according to the consistency.
Switch off the flame when it starts boiling.
Heat a pan, add oil, splutter mustard seeds and add curry leaves.
Transfer this to the prepared sambhar.

Note: If you like the tangy taste you can add 3 tbsp tamarind extract, I feel without adding tamarind it tastes better.

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Sunday, April 22, 2012

Beef Fry

Beef: 500gms
Chilli Powder: 2tbsp
Turmeric powder: 1tsp
Garam Masala: 1tbsp
Fennel seeds powder: 1tsp
Ginger crushed: 1 cup
Maida/wheat flour/corn flour: 2tbsp
Onion: 1 big
Green chilli: 5
Curry leaves
Coconut oil/refined oil: needed
Salt: needed
Method of Preparation
Cut the beef into small pieces, wash and drain.
Add the beef into pressure cooker together with turmeric powder and salt.
Pressure cook till it is soft. (It should be well cooked to get it soft after frying)
When the pressure releases drain the stock and take the beef pieces into a bowl.
Add chilli powder, garam masala, fennel powder, ginger crushed and maida to the beef and mix well with hand. Marinate for 2 hours.
Slice onion and green chilli and keep aside.
Heat oil in a pan, add the marinated beef to the oil, put in medium flame and when it starts to brown add chopped onion, green chilli and curry leaves to the beef and fry for another 5 minutes and take out from oil to plate with kitchen tissue to remove excess oil.
Serve hot with chappathi, Roti, rice…

Note: You can pressure cook the big pieces of beef and then cut into small pieces after cooking. You can use the beef stock to make the potato curry.

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Saturday, April 21, 2012

Erachi Choru

Recipe Source: Ruchikal
Mutton: ½ kg
Onion: 5
Tomato: 2 big
Ghee: 2tbsp
Ginger-garlic Paste: 2tbsp
Green Chilli: 5
Chilli powder: 1tbsp
Coriander powder: 2tbsp
Turmeric powder: 1tsp
Garam Masala: 1tsp
Coriander leaves: ¼ bunch
Curry leaves: few
Salt: needed
Olive oil: 2tbsp
Onion: 1
Basmathi Rice: 5 cups
lemon juice: 2tbsp
Salt: needed
Method of Preparation
In a pressure cooker add washed mutton, onion, tomato, green chilli, coriander powder, turmeric powder, chilli powder, garam masala powder, ginger- garlic paste, coriander leaves, curry leaves, ghee and salt. Mix well with hand and pressure cook for 5 whistles.
In another pan add olive oil and sauté the onion, when onion turns brown add the cooked mutton masala, add needed water to cook the rice, lemon juice, salt and add the washed and drained rice to it.
Close with a lid and cook in a low flame till the rice is cooked and water is evaporated. Add in the curry leaves and coriander leaves and close with a lid and switch off the flame.
Serve hot with raita, pickle….

Note: for 1 cup rice add 1 ½ cup water.

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Friday, April 20, 2012

Wheat Carrot Muffins

Wheat Flour: 2 ½ cups
Carrot Grated: ¾ cup
Powdered Sugar: 1 cup
Butter: ½ cup
Eggs: 2
Milk: ½ cup
Vanilla Essence: 1tsp
Baking Powder: 1tsp
Baking Soda: ¼ tsp
Salt: a pinch

Method of Preparation
In a bowl add butter and sugar and beat well with electric beater.
Then add in the eggs one by one.
Beat well and add vanilla essence and milk
Mix well and add salt, baking powder and baking soda. Stir with a wooden spoon.
Then add wheat flour and mix well without lumps.
Fold in grated carrot to it.
In a muffin tray place the muffin cups, pour in the batter ¾ th of each cup.

Bake in a preheated oven to about 20-25 minutes at 1800C
Remove from the tray and cool on a wire rack.

Thursday, April 19, 2012

Black Sesame Ball/Laddoo

Black Sesame Seeds: 2 cups
Parboiled Rice/Puzhukkallari: ¾ cup
Jaggery Grated: 2 cups
Coconut Grated: 2 cups
Method of Preparation
Heat a pan and dry roast the sesame seeds, when it starts spluttering switch off the flame. Remove from pan and keep aside.
Heat the same pan and dry roast the rice till it puffs up and when it puffs up completely switch off the flame and remove from pan and keep aside.
Let it slightly cool.
In a blender add the roasted rice and blend it to a fine powder. Transfer this to a bowl.
Then add the sesame seeds to the blender and blend it well.
In a bowl add rice powder, sesame powder, grated jaggery and grated coconut.
Mix well with hand and roll into small balls.
Delicious sesame ball is ready to serve.

Note: You can blend jaggery and coconut together and add to rice powder and sesame powder. This will make it more moist and easy to make balls.

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Awards Time

So happy, excited and honored to be a part of this blogging world. Now it is time to post number of awards which I received from my fellow bloggers. Thanks a lot for granting me these awards.

Cooking Green: Master Chef award from Rosh Gimme Green Event

Winner Award from Shoba of Good Food for Just 4 Fun Event

Best Healthy Dish Award from Julie of Erivum Puliyum for EP Series(Herbs & Spices) Event

Sunshine Award from Reshmi of noel collections. Thanks a lot Reshmi for sharing the award with me dear.

Wednesday, April 18, 2012

Idli Podi Without Coconut/ Parippu Podi

Urad Dhal/ Uzhunnu Parippu: 1 cup
Toor Dhal/Thuvara Parippu: ¾ cup
Chana Dhal/Kadala Parippu: ¾ cup
Dry red chilli: 6 (can increase according to your tolerance)
Tamarind: gooseberry sized
Salt: needed
Method of Preparation
Heat a pan, and dry roast urad dhal, chana dhal, toor dhal, dry red chilli and tamarind.
Keep in low flame and stir occasionally. Switch off the flame when it is done. It will take around 20-30 minutes for roasting.
When it is slightly cooled blend in a blender to a fine powder.

Add in coconut oil or refined oil at the time of serving.
Can preserve it for months, It goes well with Idli and dosha.

Note: You can add ½ tsp coriander and ½ tsp asafetida while roasting. I like without adding it.

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