Saturday, December 22, 2012

Christmas Wreath Cookies

1.All purpose flour-1cup
   Baking Powder-1/2tsp
   Vanilla essence-1tsp
   Powdered sugar-3/4cup
   White chocolate chips-1/4cup

For topping
Confectioner's sugar /powdered sugar -3/4 cup  
Coconut flakes -1 cup
Water 1/8 cup + 1/4cup
Green food coloring 3-4 drops
Red m&m candies -40 nos

  • Combine all-purpose flour,corn flour and baking powder.
  • In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.
  • Add in egg and melted white chocolate. Beat well.
  • Add dry ingredients and mix well until combined.
  • Preheat oven to 175 degrees.
  • Line a baking tray with parchment paper or aluminium foil.
  • Place star nozzle in piping bag.Fill with cookie dough.Pipe the dough onto the baking tray
  • On a lightly floured surface or roll out dough to 1/4 inches thickness .Cut with a 3" round cookie cutter and place it on the baking  tray.Using another 1" cutter ,cut out the inner center and remove it.
  • Bake for 10-14 minutes or until set.
  • Remove from oven and cool on wire rack completely

For glaze/topping
  • combine confectioner's sugar and 1/8 cup (2tbsp)water,mix well.
  • In a sauce pan heat 1/4 cup water,green food colour and sugar.It become a two-thread consistancy, add coconut flakes and mix well.Allow to dry.
  • Spread the cookies with glaze once cooled completely,sprinkle with colored coconut and finish off with red m&m candies. Wait for half an hour so that the topping and glaze sticks well.

Whole Chicken Biriyani/Pressure Cooker Biriyani

1.Chicken -1
   Lemon juice-1tsp
   Turmeric powder-1/2tsp
   Chilly powder-1tsp
   Garam masala-1/2tsp  
   Ginger garlic paste-1tbsp
   Bay leaf-1
   Fennel seeds-1/2ts
4.Pearl onion(chopped) -1cup
   Green Chilly(sliced)-4
   Mint leaves(crushed)-1tsp  
5.Turmeric Powder-1/2tsp
   Coriander leaves(chopped)-a handful
6.Cashew nuts-15
7.Busmati Rice-3 cups

For garnishing

Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful
Coriander leaves(chopped)-1tbsp

  • Marinate chicken with lemon juice,yoghurt,ginger garlic paste,turmeric powder,chilly powder,garam masala and salt.Cover with a plastic wrap and refrigerate for an hour or overnight.
  • Heat 1/2 cup ghee in a pan.Fry garnished portion of onions,cashewnuts and raisins.
  • Heat 2 tbsp ghee in a large non-stick pan.Add chicken and shallow fry on medium flame until all the sides of the chicken turn brown.Keep it aside.

  • Heat 1tbsp ghee in a pressure cooker and  fry cinnamon ,cardamom,cloves,bay leaf and fennel seeds.Add chopped onions,ginger,garlic and green chilly.It becomes translucent add crushed mint ,turmeric powder and tomato.Cook until tomatoes are tender.Now add fried chicken ,2tbsp yoghurt,1/2cup water and coriander leaves.Mix well.Cook for 2 whistles.
  • After pressure releases,adjust salt and add cashew paste and 3cups water(water+gravy=4&1/2cups).Allow it to a boil.Add drained rice and close the cooker .Pessure cook on medium flame for a whistle.Wait for 10 minutes.Open the lid and garnish with fried onions ,cashew nuts ,raisins and coriander leaves.

  • Serve hot with raita 

Tuesday, December 18, 2012

Dahi Vada

For Vada
Urad dal/Uzhunnu parippu-3/4cup
Green chilly-1
Ginger-1/2" piece 
Oil-For frying 

For Dahi 
Yoghurt-2 cups
Roasted cumin seed powder-1/2tsp
Chilly powder-1/2tsp 

For garnishing
Dates-tamarind Chutney
Coriander leaves-a handful

Chilly powder
Roasted cumin seed powder
Chat masala

  • Wash and soak urad dal in water for an hour.Drain all the water from the soaked urad dal.Grind it along with ginger,green chilly and salt to a thick paste.(add little water if required)

  • Heat oil in a pan .Make small lemon sized balls from the batter and deep fry until golden brown.
  • Soak fried vadas in warm water for 30 seconds.Take out and squeeze so as to remove the excess water from it.

  • Beat yoghurt with chilly powder,roasted cumin seed powder and salt.
  • Arrange vadas in a serving bowl. Pour the yoghurt mixture evenly so that all the vadas get covered completely.
  • Garnish with Dates tamarind chutney,chilly powder,roasted cumin seed powder ,chat masala coriander leaves and sev.


Dates-Tamarind Chutney

Tamarind paste-1/2cup
Red chilly powder-1/2tsp
Roasted cumin seed powder-1/2tsp

Soak dates in 1 cup boiling water for 30 minutes.Blend all the ingredients together in a mixer until smooth.Add water if needed.
Boil till thick .Store in airtight containers and refrigerate.

Sunday, December 16, 2012

Semiya Payasam(Vermicelli Kheer)

Semiya(Vermicelli)-1/2 cup
Condensed milk/Sugar-1/2cup
Cardamom seeds-3(crushed)
Cashew nuts-a handful
Raisins-a handful
Saffron-a pinch (optional) 

  • Soak sago in 1/4 cup water for 10 minutes.
  • Heat ghee in a pan.Fry cashewnuts and raisins.Keep it aside.
  • In the same ghee add vermicelli and fry on medium flame until golden brown
  • Now add milk ,sago and cardamom.Once the milk comes to a boil,lower the flame.Cook until the vermicelli gets soft and the milk thickens slightly.Add sugar /condensed milk.Cook few more minutes and switch off flame.
  • Garnish with cashewnuts,raisins and saffron strands.

  • Serve hot or chilled.

  • Friday, December 14, 2012

    Chettinadu Chicken Roast

       Turmeric powder-1/2tsp

    2.Shredded coconut-1/4cup

       Dry red Chilly-6-8
       Coriander seeds-1tbsp
       Fennel seeds-1/2 tsp
       Cumin seeds-1tsp 
       Pepper corns-1 tsp
       Bay leaf-1
       Cinnamon-1 small piece

    4.Pearl onion(chopped)-1cup
       Ginger garlic paste-1tbsp
       Tomato(chopped)-2 medium
       Green chilly-2
    5.Coriander leaves-a handful
       Curry leaves-2 springs

    • Cut chicken into medium sized pieces.Marinate chicken with turmeric powder and salt for an hour.
    • Dry roast second set of ingredients until the coconut turns a red brownish color.Add cashew nuts and grind it into a fine paste without adding water.
    • Heat 1tbsp oil in a pan and fry onions until translucent.Add ginger-garlic paste and fry until the raw smell goes.
    • Add curry leaves,tomatos,ground paste and chicken.Mix well. 
    • Pressure cook for 1 whistle (no need to add water).Wait for the pressure to get released.
    • Open the cooker and boil until gravy thickens.
    • Garnish with coriander leaves.

    Saturday, December 8, 2012

    Apple Upside Down Cake

    For topping
    Light Brown sugar-1/2cup
    Cinnamon powder-1/4tsp

    For the batter
    Baking powder-1tsp
    Baking soda-1/2tsp
    Vanilla essence-1tsp

    • Preheat oven to 170degrees.
    • Heat butter and brown sugar till it caramelize.Add cinnamon powder and pour in to a greased pan. Arrange apple slices over brown sugar mixture in the bottom of the pan.
    • Combine dry ingredients together.
    • In a large mixing bowl beat butter and sugar until light and fluffy.Add eggs one bye one and beat well.Add dry ingredients to the mixture alternately with milk.Stir until just blended.
    • Pour the mixture on the top of apple slices.
    • Bake for 40 -45inutes, or until a toothpick inserted in the center of the cake comes out clean.
    • Invert the cake on to a serving plate.

    Tuesday, December 4, 2012

    Nadan Ullivada (Thattukada Style) /Onion Fritters


    • 500 grams Onion
    • 2 springs of curry leaves
    • 1/4 tsp Turmeric Powder
    • 1/4 tsp Asafoetida Powder
    • 1 tsp Chilli powder
    • Salt-to taste
    • 2 tbsp Maida
    • 2 tbsp Gram flour
    • Oil -for frying
    Add sliced onions, curry leaves, turmeric powder, chilli powder, nutmeg powder and salt in a mixing bowl and knead well by hand.

    Now add two tablespoons of maida and two tablespoons of gram flour. Knead well and make a thick dough.No need to add water.

    Heat enough oil to fry the ullivada in a deep pan. Once the oil is hot, maintain the oil to be in low-medium heat.

    Make small balls out of the dough and flatten it , carefully place it in hot oil.

    Fry until crispy and golden in color on a low-medium heat. Flip to both sides several times, for even frying.

    Monday, December 3, 2012

    Chicken Kofta Kabab

    1.Chicken breast-1
    2.Ginger-1inch piece
       Turmeric powder-1/4tsp
       Chilly powder-1tsp
       Chat masala-1/2tsp
       Cumin powder-1/2tsp
       Garam masala powder-1/4tsp
       Coriander leaves(chopped)-2tbsp
       Mint leaves(chopped)-1tbsp
       Olive oil-1tbsp
       Mozzarella cheese(grated)-2tbsp

    • Grind chicken with ingredients 2 in a food processor. 
    • In a large bowl, mix ground chicken,onion ,coriander leaves ,mint leaves,cheese and olive oil.
    • Shape into flat round shapes.Cover and refrigerate for 15minutes.
    • Heat 1 tbsp oil in a pan and shallow fry until both sides are brown and done.(9-10minutes each side)

    Saturday, December 1, 2012

    Nadan Mutton Roast

       Tomato-2 medium  
       Ginger(chopped)-1 piece  
       Garlic(chopped)-4 cloves  
       Green chilly-4  
       Curry leaves-3 springs  
       Turmeric powder-1/2tsp  
       Chilly powder (dry roasted)- 1&1/2tsp  
       Coriander powder (dry roasted)-1tbsp
       Cardamom-2 Cinnamon-1 piece,Cloves-3
       Fennel seeds-1/2tsp
       Coconut milk-1/3 cup(optional)
    3)Coconut oil-2-3tbsp  
       Mustard seeds-1tsp  
       Garam masala-1/2tsp
       Curry leaves  
       Coconut pieces(thengakothu)-1/2cup

    • Add the second set of ingredients to mutton and mix well.Keep it aside for an hour.
    • Pressure cook for one whistle,reduce flame to low and cook for 20 minutes.
    • Heat oil in a pan and splutter mustard seeds.
    • Add onion and coconut pieces.Saute till brown.Add cooked mutton,curry leaves, pepper powder and garam masala powder.Adjust salt.
    • Cook on low flame until mutton is roasted well. 

    Saturday, November 24, 2012

    Creme Caramel

    Eggs -2
    Vanilla essence-1/2tsp

    • Pre heat oven to 150 degree C
    • Boilsugar and water in a sauce pan over medium heat.Stir until the sugar has transformed into dark brown color.Quickly pour caramel into the baking dish.
    • Put milk and creme in a sauce pan over medium heat.Add sugar and stir until completely dissolved.Remove from heat
    • Beat eggs in a large mixing bowl.Gradually add hot milk and beat until just combined
    • Pour the creme mixture into the bowls.
    • Place these bowls in an oven safed pan which has enough boiling water to come half way up the side of the bowls.
    • Bake for 45-50 minutes or until  a toothpick inserted in the center comes out clean.

    Wednesday, November 21, 2012

    Vanpayar Curry / Red gram Curry

    1.Redgram (Vanpayar)-1cup
    2.Onion (sliced) -1  
       Pearl onion-1/2cup
       Tomato (sliced) -1
       Ginger (chopped)-1tsp
       Garlic (chopped) -1tsp
       Green chilly-2
       Coconut flakes (thenga kothu) -1/4cup
    4.Turmeric powder -1/4 tsp  
       Chilly powder-1tsp  
       Coriander powder -2tsp  
       Garam masala -½tsp
    5.Coconut oil -2tbsp  
       Dry red chilly -2  
       Mustard seed -1tsp  
       Curry leaves -a few  
       Pearl onion(chopped)-3

    • Soak redgram in water for 5-6 hours. 
    • Pressure cook it adding enough water,turmeric powder onion ,pearl onion,tomato ,ginger ,garlic,green chilly,coconut flakes and salt. 
    • Heat oil in a pan and add mustard seeds.When they splutter,add red chilly,onion and curry leaves. 
    • Fry till brown and add turmeric powder, chilly powder, coriander powder and garammasala .
    • Add cooked chickpeas along with water .Mix well and adjust salt and water.
    • Cook until thegravy thickens.
    • Serve with puttu, chapathi, upma,etc.

    Tuesday, November 20, 2012

    Easy Palappam

    Raw rice/Basmati rice-2 cups
    Cooked rice-3/4 cup
    Thick coconut Milk-3/4 cup/Coconut milk powder-3tbsp
    Yeast-1/2 tsp
    Luke warm water-1/4cup
    Sugar-2-3 tbsp 

    • Soak rice in water for 2-3 hours.
    • Soak yeast in luke warm water for 10-15 minutes.
    • Grind all the  ingredients together to a fine paste.Add water if needed.
    •  Allow the batter to ferment for 6-8 hours.
    • Heat a non sick appachatti.Pour a laddleful of batter and swirl the pan around,spreading the batter to the sides of the pan.
    • Cover with the lid and cook on low flame for 2-3 minutes. Slowly remove the appam from the pan.
    • Serve with stew,kadala curry,chicken curry,etc