Wednesday, July 16, 2014

Mulaku Bajji

  • Banana Chilly : 5
  • Besan flour : 1 cup
  • Chilly pdr : 1 Tsp
  • Turmeric pdr : ¼ Tsp
  • Asafoetida : ¼ Tsp
  • Baking soda : a pinch
  • Water : as rqd
  • Salt : as rqd
  • Oil

Mix all the ingredients into a thick batter, except the chilly and oil. Keep it aside. Then make a length wise slit on each chilly and slowly remove the seeds from it. Heat oil a kadai. Then dip each chilly in the above thick batter and fry well. 

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Tuesday, July 8, 2014

Moist Eggless Chocolate Cake


  • Flour : 1 cup
  • Baking powder : ½ Tsp
  • Baking soda : 1 Tsp
  • Cocoa pdr : 6 Tbsp
  • Granulated sugar : ¾ cup
  • Vegetable oil : ½ cup
  • Coffee : ¼ cup (1 tsp coffee pdr in ¼ cup hot water)
  • Milk : ¼ cup
  • Yogurt : ¼ cup
  • Vanilla essence : 1 Tsp

Pre-heat the oven to 180° C. Grease the cake pan and keep it aside. Sieve all the dry ingredients into a mixing bowl. Make a well in the centre and add the wet ingredients one by one into it. Beat it for a couple of minutes. Do not over beat it. Then, pour it into the prepared cake pan and bake it for 30 to 35 minutes. Remove it from the oven and cool it. 

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Tuesday, July 1, 2014

Caramel Dry Fruit Tart


For Tart :
  • Flour : 1.5 cup
  • Powdered sugar : ¼ cup
  • Baking powder : ¼ Tsp
  • Milk powder : ½ Tsp
  • Salt : a pinch
  • Cold water : 3 Tsp
  • Butter : 100 gm
    • Vanilla essence : ½ Tsp
    Sieve together flour, baking pdr, salt and milk powder. Keep it aside. Beat the butter and powdered sugar well. Add the flour mix along with vanilla essence and cold water into the butter and knead it into a soft dough. Refrigerate it for 20 minutes. Then, make lemon sized balls from the dough and place it into the tart mould. Then, prick the base with fork and bake it for 15 to 20 mins at 180° C. Remove it from the oven and cool it well.

    For the Caramel Filling :
    • Milk : 1 cup
    • Cornflour : 2 Tbsp
    • Sugar : ¼ cup
    • Cashew nuts : 20 gm
    • Almonds : 20 gm
    • Kismis : 10 gm
    • Condensed milk : ¼ cup
    • Butter : 1 Tbsp
    Mix cornflour in milk and keep it aside. Melt sugar in a pan. When it turns dark, add butter into it and melt it. Then add chopped dry fruits into it and stir it for a few minutes. Pour milk into this and mix. When it starts to thicken, pour the condensed milk. Stir it well, remove it from fire and allow it to cool. Fill the tart with this filling.

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    Tuesday, June 17, 2014

    Devil's Food Cake


    For the cake :
    • Sifted cocoa powder : 50 gm
    • Dark brown muscovado sugar : 100 gm
    • Boiling water : 250 ml
    • Soft unsalted butter : 125 gm
    • Caster sugar : 150 gm
    • Plain flour : 225 gm
    • Baking powder : ½ Tsp
    • Baking soda : ½ Tsp
    • Vanilla extract : 2 Tsp
    • Egg : 2

    Pre-heat the oven to 180° C. Grease two 8 inch cake pans and keep it aside. Sieve flour, baking soda and baking powder twice. Keep it aside. Combine cocoa powder and muscovado sugar. Pour boiling water into this and mix well. Beat the butter and castor sugar till it turns fluffy and pale. Then add eggs one bye one into butter and beat well. Pour vanilla essence and mix it. Then add the dry ingredients into it and mix it slowly. Finally fold in the cocoa mixture and combine well. Pour the batter into greased pans and bake it for 30 minutes. Remove it from the oven and cool it well.

    For the frosting :
    • Water : 125 ml
    • Muscovado sugar : 30gm
    • Unsalted butter : 175 gm
    • Dark chocolate chopped : 300 gm
    Add water, sugar and butter into a pan and melt it slowly over low heat. When it starts to bubble, remove it from the fire and add the chopped chocolate into it and swirl the pan well. Keep it aside for a couple of minutes and whisk it till it becomes glossy and smooth. Cool it well and keep it refrigerated for 1 hr. Then take it out and whisk it. Now decorate the cooled cake with this frosting.

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    Thursday, June 12, 2014

    Carrot Halwa

    • Carrot : 2 big grated
    • Ghee : 2 Tbsp
    • Cardamom : 2
    • Boiled milk : ¾ ltr
    • Sugar : 5 Tbsp
    • Condensed milk : 3 Tbsp
    • Fried cashewnut : 2 Tbsp
    • Fried kismis : 2 Tbsp

    Add the grated carrot and crushed cardamom into the hot ghee and saute well. When the colour of the carrot starts to change, pour the milk into it and cook well. Then, add  sugar and condensed milk into it and combine well. Stir it for a few minutes. When the mixture starts to separate from the sides of the pan, add the fried cashews and kismis and mix. Transfer it into a bowl and serve it hot or cold.

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    Friday, June 6, 2014

    Fish Roll

    For the filling :
    • Fish : ½ kg 
    • Shallots: ¼ cup
    • Ginger : 3 Tbsp
    • Garlic : 3 Tbsp
    • Onion : 2 big
    • Green chilly : 2 Tbsp
    • Curry leaves : few
    • Coriander pdr : ½ Tsp
    • Pepper pdr : 1 Tsp
    • Tomato sauce : 1 Tbsp
    • Salt : little
    • Oil

    Clean and cut the fish into medium pieces and cook it with 1 tbsp of chopped shallots, ginger, garlic, green chillies, few curry leaves, salt and a pinch of pepper pdr. Cook and make it dry. Allow it to cool and remove the bones from it. Then mince the cooked fish using a fork. Keep it aside.

    Heat oil in a frying pan and add the rest of the chopped chilly, garlic, ginger, onions curry leaves and little salt. Saute it well. When it turns translucent, add pepper pdr, coriander pdr and tomato sauce. Stir it well and add the minced fish into it and make it dry. Allow it to cool

    For the outer cover:
    • Maida : ½ kg
    • Egg : 3
    • Pepper pdr : 1 Tsp
    • Salt : as rqd
    • Water : as rqd
    • Bread crumbs : as rqd
    • Maida : 2 cup
    • Water : as rqd

    Mix maida, salt, pepper pdr,  egg and little water to make a thick batter. Heat a tawa and pour one round spoon full of batter and make a thin pancake. Don't flip it. Cook one side and transfer it to a plate. Immediately put 1 to 1½ tbsp of filling to one side of the above prepared pancake and tightly roll it once then fold it from both sides towards the centre. Then, roll it fully and seal the end portion with maida batter. Repeat the process. Keep it aside.

    Mix 2 cup of maida with enough water to make a thin batter. Add little salt and mix well. Dip each roll in this thin maida batter and roll it in bread crumbs. Fry it and serve it hot. 

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    Thursday, May 29, 2014

    Idiyappam Ulathiyathu

    • Idiyappam 5
    • Chopped onion 1 big
    • Chopped ginger 1 Tsp
    • Dry chilly 2 to 5
    • Mustard seeds
    • Curry leaves
    • Ghee 1 Tbsp
    • Urud dal
    • Water
    • Salt
    • Oil
    Tear the cooked idiyappam apart into small pieces using hand and keep it aside. Heat ghee in a kadai and add mustard seeds. When it splutters, add urud dal, curry leaves, chopped onion, ginger and salt. Saute till it turns brown and add splitted dry chilly. Stir it for a few minutes and add the cooked idiyappam. Sprinkle little water and cover it for five mins. Mix well and remove it from fire.

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