Wednesday, July 31, 2013

Tomato & Fennel Rice

1 ½ cup basmati rice
1 small onion finely chopped
2 teaspoon fennel seeds
2 cloves garlic, chopped
3 ripe tomatoes, skinned, deseeded and finely chopped
2 tablespoon sunflower oil
2 ½ cups water
Salt to taste
Coriander chopped, for garnishing.

  • Wash the rice, soak in water for 15 minutes and drain thoroughly.
  • Heat oil in a heavy bottomed pan and fry the onion,garlic and fennel seeds for  4-5 minutes.
  • Add the tomatoes along with rice and stir for 2-3 minutes.
  • Add water along with salt and give a good stir.
  • Cover tightly,reduce the flame and simmer for 10 minutes or until the rice gets cooked.
  • Turn off the flame and garnish with chopped coriander leaves.
  • Serve hot with raita/curry of your choice.

*I tried the same recipe with cuscous instead of rice. Addition of 3 tablespoons of red and green  bell pepper along with onion,fennel seeds and garlic added extra taste to the dish ...Below is the picture of Tomato & Fennel Cuscous which I made.Hope you all enjoi...

Sunday, July 28, 2013

Peechinga -Chemeen Ularthiyathu (Ridge gourd-Prawns Stir fry)

The first time I had this dish was from my Mother In Law’s kitchen…She never gets tired of cooking. She loves experimenting on dishes. She normally uses small prawns for this dish which makes it more delicious. But since we don’t have it available here I used large prawns.
2 large ridge gourds
10-15 large prawns,cleaned and cut into small pieces
5-6 shallots,crushed
2 cloves of garlic, crushed
1 sprig curry leaves
¼  teaspoon turmeric powder
2 teaspoon kashmiri chili powder
1 small cocum/kudampuli
Salt to taste          
2 tablespoon oil
  • Peel the hard outer ridges of ridge gourd and cut into small cubes and keep separate.
  • Cook prawns with cocum and salt.
  • Pour 2 tablespoon oil in a pan and shallow fry shallots,curry leaves and garlic.
  • Add  chili powder and turmeric powder on low flame and stir for a minute.
  • Add ridge gourd, mix well,cover and cook on low flame for about 5-10 minutes. Stir in between.
  • Remove the cover and stir on high flame until water from the ridge gourd completely evaporates.
  • Mix prawns to the above ridge gourd and cook on low flame for 5 more minutes.
  • Add more salt if required.
  • Turn off the flame and serve hot with plain rice and curry of your choice.

Wednesday, July 24, 2013

Vanilla Cupcakes with Butter Icing

Another summer has come…schools have closed for another fun filled vacation….but it might not be an exciting vacation for kids who stay back here. Our family was one of those. My brother’s kids had come down for a sleepover last week. Initially they were excited but then they started getting bored with the normal monotonous routine games &cartoons. The day light heat was unbearable for some outdoor activities. So then thought, why not get them involved in some cooking??That thought got them excited as well. Undisputedly yelled out one name (which normally never happens)….Cupcake!!!!!

For Cupcakes
100 grams unsalted butter, room temperature
1 ½ cups all purpose flour
125 grams granulated white sugar
3 large eggs
1 teaspoon vanilla essence
Zest of 1 large lemon
1 ½ teaspoon baking powder
¼ teaspoon salt
¼ cup milk

For butter cream frosting
2 cups icing sugar, sifted
½ cup unsalted butter, room temperature
1 teaspoon vanilla essence
2 tablespoon milk  
Food colour (not a must)

For Cupcakes
  • Preheat oven to 180 degree celsius.
  • Sift flour, baking powder and salt and keep aside
  • Using a mixer, beat butter and sugar in a bowl until light and fluffy.
  • Add the eggs one at a time beating well after each addition.
  • Add lemon zest to the above mixture.
  • Reduce the speed of the mixer and alternately add flour mixture and milk.
  • Line a muffin tray with paper liners.
  • Evenly fill them with the batter and bake for about 15-20 minutes or until a toothpick inserted into a cupcake comes out clean.
  • Once the cupcakes have completely cool down, frost with icing.
For butter icing
  • Add vanilla essence to the butter and beat until smooth.
  • Reduce the speed and gradually add icing sugar.
  • Add milk and beat on high speed until frosting is light and fluffy.
  • Mix with your choice of food colour if needed.
  • Fill the frosting in a piping bag with nozzle of your choice and decorate your cupcakes.
*The butter icing can be stored in a refrigerator for up to 10 days.

Monday, July 22, 2013

Egg Masala

8 eggs, hardboiled, peeled and chopped
2 tablespoons oil
1 teaspoon cumin seeds
1 tablespoon ginger,  finely chopped
2 green chilies, finely chopped
3 medium onions, finely chopped
2 tomatoes, finely chopped
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
 2 tablespoons fresh coriander leaves, chopped
  • Heat oil in a non-stick pan. Add the cumin, ginger, green chilies and onions. Fry for 2-3 minutes, until the onions are slightly cooked.
  • Add the chopped tomatoes and cook until the tomatoes are mushy.
  • Add the chili powder, turmeric powder, garam masala and salt. Saute for 5-6 minutes.
  • Add the chopped eggs and coriander leaves. Mix well and serve hot with hot phulkas.
  • salt to taste.
Recipe courtesy: This is a Sanjeev Kapoor recipe:))))) adapted from

Sunday, July 21, 2013

Chemeen Chatti Curry

Chemeen Chatti Curry

500 grams prawns cleaned and deveined
½ teaspoon mustard seeds
2 medium tomatoes chopped
¼ teaspoon fenugreek seeds
1 medium onion chopped
2 sprigs curry leaves
1 cocum/kudampuli
1” julienned ginger
1 slitted green chili
3-4 tablespoon Kashmiri chili powder
1 ½ - 2 tablespoon coriander powder
¼ teaspoon turmeric powder
½ cup water
1 ½ cup thick coconut milk
Salt to taste
2 tablespoon coconut oil

  • Heat 2 tablespoon oil in a chatti (earthern pot) and splutter mustard and fenugreek seeds.
  • Sauté onion, green chilies, curryleaves and ginger for 2 minutes.
  • Add Kashmiri chillipowder, coriander powder, turmeric powder and sauté for a minute on low flame.
  • Stir in the chopped tomatoes and cook until the tomatoes are mashed.
  • Add prawns along with cocum, salt and water, cover and cook for 2-3 minutes.
  • Once the prawns get cooked and gravy thickens, add thick coconut milk and turn off the flame.
  • Serve hot with rice/chapatti.

Wednesday, July 17, 2013

Soya-Couscous Pulao

1 ½ cup couscous
1 ¼ cup dried soya chunks, washed and pressure cooked until soft
1 medium onion chopped
1 medium tomato, chopped
1”ginger chopped
2-3 cloves garlic, chopped
3 cups water
1 cup green piece (I used frozen)
1 teaspoon Kashmiri chili powder
¼ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon pav bhaji masala
Salt to taste
1-2 tablespoon olive oil

  • Roast couscous in 1-2 tablespoon olive oil in a pressure cooker for 3-4 minutes.
  • Add turmeric powder, red chili, coriander, cumin,  garam masala and stir for 2 minutes in low flame.
  • Add tomatoes, onion, ginger, garlic, green piece, soya chunks,salt and mix well.
  • Add 3 cups of water,stir well and pressure cook until the cooker gives off 1 whistle.
  • Open the cooker after all pressure has been released.
  • Sprinkle 1 teaspoon of pav bhaji masala on top and stir well befor serving.
  • Serve hot with curd/pickle/curry of your choice.                              
       *You can use any vegetables of your choice.

Tuesday, July 16, 2013

Sweet Cheese Buns

3 ½ cups all purpose flour
1 cup milk
2 tablespoon milk powder
½ cup water
1 egg
3 tablespoon sugar
4 tablespoon oil
4 tablespoon melted butter
1 ½ teaspoon instant yeast
½ teaspoon salt
8 portions kiri cheese (or any cheese of your choice)
1 egg for egg wash
For the sugar syrup
1 cup sugar
¾ cup water
1 table spoon honey
1 teaspoon vanilla essence

  • Melt the sugar in water and allow it to boil until thin syrup is formed.
  • Add the honey and vanilla essence to it.
  • Mix and allow it to cool and keep aside.
  • Sieve the flour and mix it with the milk powder, sugar, yeast and salt.
  • To this add the oil, butter and egg, and mix well with your finger tips.
  • Add the milk and knead well.
  • Add water little by little (only as much needed) and knead well until you get soft dough.
  • Apply a little oil over the dough, and cover with a cling film and keep aside for 1 hour.
  • The dough will double in size. Punch the dough and divide it into 16 portions.
  • Stretch out each portion and keep half of each kiri cube into each portion and roll into balls such that the cheese is enclosed in each ball.
  • Place these balls on a buttered pan and keep aside covered for half an hour more.
  • Beat one egg with 1 teaspoon milk.
  • Brush the top of each ball with this egg wash and bake in preheated oven for 20-25 minutes or until the buns are nice golden colour on top.
  • Remove from oven and pour the prepared sugar syrup on the hot buns.
  • Leave the buns to cool and attain a glaze on top.
  • Sweet cheese buns are ready!!!
*Pour only the required amount of syrup on the buns. Pour less for less sweet buns.

Kanava Ularthiyathu

1 kg squid, cleaned
2 small onions chopped
2-3 cloves of garlic,chopped
2 green chilies,chopped
1 teaspoon kashmiri chili powder
¼ teaspoon turmeric powder
1 talespoon coriander powder
½ teaspoon garam masala powder
1 tablespoon black pepper powder
2 sprigs curry leaves       
2 pieces of cocum/kodampuli
4-5 tablespoon coconut pieces
½ teaspoon mustard seeds
2-3 tablespoon oil
Salt to taste

  • Heat oil in a pan and splutter mustard seeds.
  • Add ginger, garlic, curry leaves, green chilies, coconut pieces and stir for a minute.
  • Add in chili powder, coriander powder, turmeric powder, garam masala, black pepper powder and mix well on low flame.
  • Add squid along with coccum and salt and mix well.     
  • Cover the pan and cook on medium flame for 4-5 minutes.
  • Once the squid is well cooked, remove the cover and dry the water completely.
  • Turn on the flame to high and roast it until the color turns dark brown.
  • Garnish with chopped green chilies.

Sunday, July 14, 2013

Orange Chicken


For marination
500 grams boneless chicken breast, small cube cut
1 egg, beaten
4-5 tablespoon corn flour
1 teaspoon black pepper powder
½ teaspoon ginger paste
½ teaspoon garlic paste
½ teaspoon Kashmiri chili powder
1 tablespoon soy sauce
1/2 teaspoon brown sugar
Salt as required

For orange sauce
½ cup orange juice
1 tablespoon orange zest
3 -4 tablespoon spring onions, chopped
1 teaspoon ginger
1 teaspoon garlic
3 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon corn flour
2 green chilies, chopped
1 tablespoon soy sauce
2 tablespoon vinegar
2-3 tablespoon oil
Spring onions and sesame seeds for garnishing
Salt to taste
1 cup water
Oil for frying

  • Marinate the chicken pieces with the above mentioned marinade and refrigerate for 30 minutes.
  • Heat oil in a pan and shallow fry chicken pieces until golden colour and keep aside.
  • In a seperate bowl mix orange juice, lemon juice, sugar, orange zest, soy sauce and vinegar.
  • Heat 2-3 tablespoon oil in a pan and sauté ginger, garlic, green chilies and spring onions and sauté for a minute.
  • Pour in the orange juice mixture and bring it to boil.
  • Reduce the flame and add 1 cup of water.
  • Once it boils add 1 tablespoon corn flour mixed in little water and stir continuously.
  • Once the sauce thickens add the fried chicken pieces, salt and mix well.
  • Cover the pan and cook on low flame for 2-3 minutes.
  • Garnish with chopped spring onions and sesame seeds.

Wednesday, July 10, 2013

Tiramisu Pudding

2 cups milk, divided
1cups granulated white sugar, divided
6 large egg yolk
¼ cup all purpose flour
2 teaspoon vanilla essence
60 grams butter
225 grams of mascarpone cheese                          
3 packets of lady fingers
1 ½ cups of strongly brewed coffee
¼ cup granulated sugar
¼ cup rum
coco powder for dusting

  • Pour 1 ¾ cup milk and ½ cup sugar in a saucepan on medium flame and bring to just boiling.
  • In the mean time, whisk egg yolks, 1/4 cup milk, 1/4 cup sugar, 1/4 cup flour.
  • When the milk comes to a boil, gradually whisk it into the egg yolk mixture.
  • Transfer the above mixture to a saucepan and stir constantly on medium heat until it boils and attains a thick consistency.
  • Remove from heat and strain into a bowl to avoid lumps.
  • Add ¼ cup rum and vanilla essence and give a good stir.
  • Cover the surface of custard with a cling film and refrigerate until thick and cold (app: 2-3 hrs).
  • Once the custard is set remove it from the refrigerator.
  • In a large bowl, beat the mascarpone cheese until soft and smooth.
  • Gently add the cold custard into the mascarpone and mix well.
  • In a separate bowl mix the coffee with ¼ cup sugar and keep aside.
  • Line a square dish with plastic wrap. This helps you to easily remove the pudding from the square dish.
  • Dip ladyfingers in the coffee mixture and keep in the dish side by side.
  • Spoon cream filling on top of ladyfingers and cover it completely.
  • Repeat the procedure.
  • Cover the tiramisu with the plastic wrap and refrigerate overnight.
  • Remove the plastic wrap from the top of tiramisu and gently invert to your serving plate and remove the plastic wrap.
  • Dust with coco powder just before serving.

*For those who prefer extra taste of rum can add ¼ cup rum to the coffee mixture. 
Recipe courtesy: Joy of baking

Tuesday, July 09, 2013

Unnakaya/Kai Ada

Unnakaya/kai Ada

Ramadan Kareem to all…..During this holy month of Ramadan Islamic followers abstain from eating and drinking during daylight hours. They break their fast after sunset with an evening meal known as "Iftar”. An Iftar meal normally consists of wide varieties of traditional dishes. On this auspicious occasion I thought it would be nice to share a traditional recipe which originated from Malabar region of India. Malabar is famous for its wide varieties of rich tasty delicacies. Unnakaya is a sweet dish made with banana. A Malabar Iftar is incomplete without Unnakaya.Here goes the recipe...

2 semi ripe bananas boiled and mashed
¼ cup grated coconut
1 tablespoon chopped cashew nuts
1 tablespoon raisins
2-3 tablespoon sugar                                     
½ teaspoon cardamom powder
A pinch of salt                 
1-2 eggs
1 table spoon ghee
Oil/ghee for frying                            


  • Place bananas in a steamer and steam until it is well cooked and soft.
  • Remove the skin and run a knife through the middle and remove the black seeds.
  • Mash or grind in a blender without adding water and keep aside.
  • Beat egg with sugar,salt and cardamom powder and keep separate.
  • Heat 2 tablespoon ghee in a pan.               
  • Fry cashew and raisins until golden brown.
  • Add grated coconut  and  sauté for 2-3 minutes.
  • Add the egg mixture to this and mix well for 2-3 minutes.
  • Remove from fire and allow it to cool.
  • Oil your palm lightly and take lemon size portion of banana dough and flatten it in your palm to small disc shape.
  • Put a teaspoon of filling on the middle of it and close the edges, press lightly and roll it into the shape of unnakaya(as shown in picture).
  • Heat oil in a pan and carefully slide the unnakaya and fry it until all sides become uniformly brown.
  • Drain on to a tissue paper and serve hot. 

Sunday, July 07, 2013

Naadan Beef Fry

1 kg beef,  cleaned and cut into small cubes
2 onions chopped
8-10 cloves garlic chopped
2”ginger chopped
4-5 green chilies chopped
1   tablespoon red chili flakes
2 tablespoon coriander powder
1-1 ½ tablespoon pepper powder
1 -2 teaspoon garam masala powder
¼ teaspoon turmeric powder
One handful  fennel seeds
Tons of curry leaves
Salt as required
Coconut oil as required.

  •  Marinate the beef with all the above ingredients except fennel seeds and curry leaves  and keep aside for 20-30 minutes.
  • Pressure cook till the beef is done.
  • Once the pressure goes off, open the cooker and if there is any excess water, cook till the water is dried completely.
  • In a heavy bottomed pan pour 2-3 tablespoon of coconut oil.
  • Add fennel seeds and tons of curry leaves and fry for few minutes.
  • Add the cooked beef and stir well.
  • Cook on low flame until the beef turns black in colour (this will take approximately 15-20 minutes).
  • If the beef appears to dry drizzle some coconut oil and stir in between.
  • Serve hot with white rice/chapattis.

Tuesday, July 02, 2013

Tuna Cutlets

4x150 gm cans of tuna (in olive oil/water)
2 medium onions chopped
4-5 green chilies chopped
2 sprigs curry leaves chopped
2”ginger chopped
3 medium potatoes boiled and mashed
2-3 tablespoon crushed black pepper powder
1 teaspoon garam masala
¼ teaspoon turmeric powder
Salt as required
1 egg beaten
Bread crumbs as required
Oil for frying
  • Drain out oil from tuna cans and keep separate.
  • Put the tuna chunks in a bowl and mash until the chunks are broken completely.
  • In a pan pour the drained  olive oil.
  • Add chopped onions and stir until golden brown.
  • Add green chilies, ginger, curry leaves and stir for 3-4 minutes.
  • Add pepper, turmeric, salt and garam masala powder and stir on low flame for 2 minutes.
  • Add tuna and mix everything well for 4-5 minutes and turn off the flame.
  • Once it is cooled add mashed potatoes and mix well.
  • Make small balls of the mixture and roll into desired shapes.
  • Dip each cutlet in beaten eggs and roll in bread crumbs.
  • Deep fry in oil until they are crispy or golden brown on both sides.
  • Drain on paper towels and serve hot with tomato ketchup or wrap in a roll made of chapattis or parathas or in a sandwich.