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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Thursday, May 22, 2014

Dark Chocolate Mud Cake

  • Granulated sugar : 1½ cup
  • Boiling water : ¾ cup
  • Coffee pdr : ¾ Tbsp
  • Vanilla essence : 2 Tsp
  • Butter : 250 g
  • Grated dark chocolate : 250 g
  • Flour : 2 cup
  • Cocoa pdr : ½ cup
  • Baking soda : 1 Tsp
  • Egg : 3

Preheat the oven to 180° C. Add granulated sugar into boiling water. Then put the coffee pdr into this and stir it well. Keep it aside. Melt grated chocolate and butter in a pan. Pour this over the prepared coffee mixture in a mixing bowl. Mix it. Add vanilla essence and allow it to cool. Sieve together flour, cocoa pdr, and baking soda twice. Slowly mix the flour with the wet ingredients. Finally, add vanilla essence and eggs one by one and beat well. Pour batter into a greased pan and bake it for 45 to 50 mins. 

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Saturday, May 10, 2014

Paneer Bhurji

  • Paneer : 250 g
  • Onion : 2  chopped
  • Green chilly : 2
  • Toamto : 1
  • Capcicum : 1
  • Ginger : 1 Tbsp
  • Turmeric pdr : ½ Tsp
  • Garam masala : ½ Tsp
  • Chilly pdr : 1 Tsp
  • Cumin : ½ Tsp
  • Coriander leaves
  • Lime juice : 1 Tsp
  • Salt : 
  • Oil

Crumble the paneer well and keep it aside. Heat oil in pan and add cumin seeds. Allow it to splutter and add chopped onion, green chilly, tomato, ginger and required amount of salt. Saute till the onion turns translucent. Put turmeric pdr, garam masala and chilly pdr into it. Stir it well and add the capsicum. Saute it for a couple of minutes and add the crumbled paneer and mix it well. Finally, add the chopped coriander leaves and lime juice. Combine all well and stir it for a few minutes and remove it from fire. Serve it hot with rice or roti.

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Thursday, May 1, 2014

Mango Mousse Cake


For the genoise:
  • Clarified butter : 3 Tbsp
  • All purpose flour : ⅔ cup + 2 Tbsp
  • Eggs : 4
  • Sugar : ⅔ cup
Soaking syrup :
  • Sugar : 1 Tbsp
  • Water : 1 Tbsp
  • Kahlua : 1 Tbsp

For the mango mousse :
  • Mango puree : 250 gm
  • Whipped cream : 250 gm
  • Sugar : 4 Tbsp
  • Gelatin : 2.5 Tsp
  • Water : 4 Tbsp
For the mango glaze :
  • Mango puree : 250 gm
  • Sugar : 2 Tbsp
  • Gelatin : 1 Tbsp
  • Water : 3 Tbsp

Preheat the oven to 180° C. Whisk the eggs and sugar in a mixing bowl, then keep it over the pan of simmering water and whisk it continuously till it becomes warm. Then remove it from fire and beat it well till it doubles in volume. Fold the ⅓rd of the flour into the egg mixture. Slowly combine it and fold in the rest of the flour. Add the butter into it and slowly mix it. Then pour it into the cake tin and bake it for 20 mins. 

To prepare the soaking syrup, mix all the 3 ingredients well and keep it aside.

For the mango mousse, soak gelatin in water and keep it aside. Lightly heat  the mango puree and sugar. Double boil the gelatin and pour it into the mango puree. Keep it aside. Then whip the cream till you can make soft peaks from the cream. Slowly fold in the mango puree into the whipped cream.

For the mango glaze, soak the gelatin in water for a few minutes and double boil it. Heat mango puree and sugar till it becomes warm and pour the gelatin into it and mix well. Allow it to cool.

Arrange the genoise on the base of the spring form pan. Then sprinkle the soaking syrup over it. Then pour the prepared mango mousse over it. Evenly spread it with a spoon and refrigerate it well. Once it is set, pour the mango glaze over it and again refrigerate it for 2 to 3 hrs. Then remove it from the spring form pan and serve it.

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