Pakkavada

Ingredients

• Besan / Gram flour 2 cup
• Rice flour 1 cup
• Oil 1 Tbsp
• Baking soda ½ Tsp
• Asafoetida 1 Tsp
• Chilly pdr 2 Tsp
• Curry leaves few
• Water
• Salt
• Oil

Combine the rice flour and gram flour. Add oil into this and combine well. Put rest of the ingredients into it and knead it well using required amount of water. The dough should be little looser than the chappathi dough. Transfer this dough into the idiyappam mould. Heat oil in a frying pan and squeeze the dough into it. Fry it till it turns golden colour. Transfer it to a tissue. Reduce the heat and fry a few curry leaves. Add it into the drained pakkavada and store in an air tight container.

View blog reactions

Strawberry Cream Cake

Ingredients:

For the cake:

• Large eggs 3
• Plain flour 75 g
• Caster sugar 75 g
• Vanilla essence 1 Tsp

Preheat the oven to 180° C. Grease and flour the cake tin and keep it aside. Break the eggs into a mixing bowl and add the sugar and vanilla. Whisk it until the mixture is pale, thick, creamy and doubles in volume. Fold in the flour carefully. Avoid scraping the bowl, as it will alter the consistency of the mix. Pour it into the cake tin and bake it for 20 to 25 mins. Cool it completely. Cut it into 2 layers.

For the filling and decoration:

• Blue Bird Instant Whipped cream 2 envelopes
• Vanilla essence 1 Tsp
• Strawberry 350 gm

Prepare the whipped cream according to the instruction on the cover and add the vanilla essence. Refrigerate it. Chop the half of the strawberry and mix it with ¾ to 1 cup of the whipped cream. Place the top layer of the cooled cake on the cake stand and fill it with the strawberry cream mix. Then place the bottom layer on to the top of it. Decorate it with the whipped cream and fresh strawberries. Chill it well.

View blog reactions

Homemade Custard For Fruit Salad

For Custard:

• Egg 3
• Milk 1 ltr
• Sugar ½ cup
• Cornflour 1 Tbsp
• Vanilla Essence 2 Tsp

Dissolve cornflour in a little milk and keep it aside. Beat the eggs, sugar and milk. Boil it using double boiling method. Stir it continuously. When it boils well, reduce the heat and pour the cornflour into this and combine well. Again stir it, till it reaches a thick consistency. Remove it from heat and cool it. Add vanilla essence into the cold custard and mix well.

• Pineapple 1 small
• Mango 1 small
• Apple 2 
• Banana 4
• Dates 5
• Sugar 1 Tbsp

Chop the pineapple and cook it with sugar till it becomes soft. Allow it to cool. This is to prevent the pineapple from giving a bitter taste. Chop the rest of the ingredients and mix it with the cold pineapple. Mix together the custard and fruits. Serve it cold.

View blog reactions

Mutta Muringapoovu Thoran

Ingredients:

• Egg 2
• Coconut ½ cup
• Muringappoovu 1 cup
• Turmeric pdr ½ Tsp
• Green chilly 2 to 3
• Shallots 2 to 3
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Put the drumstick flowers in turmeric water for 15 mins. Squeeze the water and keep it aside. Crush together grated coconut, green chilly, shallots and turmeric pdr. Heat oil in a kadai and add mustard seeds. When it splutters, add sliced shallots, curry leaves, crushed coconut and required amount of salt. Combine it well and put the flowers into this. Sprinkle little water over this and cook. Reduce the heat. Make a well in the center and break the eggs into it. Slowly scramble it and mix it with the cooked flower. Serve hot with rice.

View blog reactions

White Chocolate Mud Cake

Ingredients:

• Egg 2
• Salted butter 200 gm
• White chocolate 300 gm
• Caster sugar ¾ cup (165 gm)
• Milk 1 cup (250 ml)
• Self raising flour 100 gm  (2/3 cup)
• All purpose flour 150 gm (1 cup)
• Vanilla essence 2½ Tsp

Melt butter, sugar, chopped white chocolate and milk in a sauce pan over low heat. Stir it continously. When it melts completely, remove it from fire and stir it for a few more mins. Allow it to cool at the room temperature. Slowly add eggs and vanilla essence to the melted mixture and mix well. Transfer the seived dry ingredients into a large mixing bowl. Pour 1 cup of wet mixture into it and mix. Continue the process and make it into a smooth batter. Transfer it into a greased pan and bake it for 1 hr 10 mins at 160° C. Transfer it to a wire rack and cool well.

[Recipe Courtesy: Exclusivelyfood.com]

View blog reactions

Vegetable Pulav

Ingredients:

• Rice 1 cup
• Onion 1 big
• Carrot 1
• Beans 3
• Green chilly 1
• Potato 1 small
• Ginger garlic paste 1 tsp
• Water 1½ cup
• Ghee 1 Tbsp
• Cinnamon 1 small piece
• Bay leaf 1 small
• Clove 2
• Salt

Clean and soak the rice for 20 mins. Then drain it. Heat ghee in a cooker and add the whole spices. Saute it for a couple of mins and add the chopped onion, green chilly and ginger garlic paste. When it is void of its raw smell, put the vegetables and salt. Saute it for a few mins. Next, add the rice and combine well. Pour water and  stir it. Cook it in high flame and after the first whistle, reduce the flame and cook it for 5 to 10  mins. Fluff it with a fork and transfer it to the serving bowl.

View blog reactions

Carrot Payasam

Wishing all readers a Happy Onam...!!

Ingredients:

• Carrot 3 big grated
• Sago ½ cup
• Sugar 5 Tbsp
• Whole milk 2¼ cup 
• Condensed milk ¼ cup
• Cardamom pdr 1½ Tsp
• Ghee 1 Tbsp
• Cashews 10
• Kismis 10

Clean and grate the carrot. Fry the kismis and cashews in little ghee. Cook the sago and keep it aside. Saute the grated carrot in ghee for five minutes. Pour the milk into sauted carrot. When it boils, add the sugar, condensed milk and cooked sago into it. Reduce the heat and cook it for 25 to 30 mins. Stir it occasionally. Combine it well and add the cardamom pdr. Keep it aside for a few mins and add the fried cashews and kismis. Mix well.

View blog reactions