Chila Kurippukal

Moist Orange Cake

2009-06-11T11:06:00.000-07:00

I was just browsing through the blogs and saw this recipe and i tried it. It turned out to be delicious Cake. So i taught i would share it too with my friends, ( i couldn't locate the blog which in which i saw this recipe) So if any one knows this person please let me know, anyways i would like to thank her for sharing this recipe.Now to the recipe.

Ingredients:
All purpose flour 1-1/2 cup
Baking powder 1-1/2 tsp
Salt 1/8tsp
Butter- 1/2 cup
Sugar -1/2 cup
Eggs 2
Grated rind of 1 large orange
Milk 1/2 cup

For the Syrup:

Orange juice 1cup
Sugar 1/2 cup

Method:

Preheat the oven to 350'C .

Grease the pan

Mix the flour, salt, sugar, grated rind or orange and the baking powder

Beat in the butter, eggs, and milk and continue beating ( add in milk if you feel the batter is too thick). Beat for 15 min

Pour in the mix to the greased pan and place it in the oven for 25 min or until the toothpick pricked in comes out clean.

For the syrup dissolve the sugar in the orange juice and heat over low flame for 10 min and then let it cool. (I used fresh orange juice)

When the cake is ready take it out and prick it with a skewer all over the cake and pour the syrup over the hot cake and let it stay for some time.When all the syrup is absorbed its ready to eat YUMMY MOIST ORANGE CAKE.

Mampaza Pulisheri -Mango Curry

2009-06-03T09:44:00.000-07:00

Sorry friends! I know its been really long time since i have posted a new one..... though i have been visiting all my friends blogs( lots of yummy posts), i have not been able to send in comments to everyone...but i surely did try a few recipes, i am missing all you guys.

These are a few recipes that i enjoyed and will surely try recipes:

Zebra cake, looks yuuuumy ....surely will try and let you know & I enjoyed "The mango masthi roundup", from Tasty Recipes, i have a lots of mangoes with me and i will surely try a few.
The spinach rasam, Baked rava Idly from Passion for Cooking was new for me and i tried pinach rasam and it was a hit. Thanks for sharing Ramya!
Tomato pickle form Annapurna was delicious too Srilakshmi.
Pachai puli thaneer rasam, Butter bisuit form Viki's Kitchen was so mouthwatering. Loved it will surely try them soon.
Mampazapulichery from My Home Cooking..... you scored it this time too :)
Pepper mushrrom Fry form Lemon n Spice um....deliciouso...super click!

This was a impossible thing to imagine until i tasted it. I used to wonder it would taste horrible to taste a fruit curry and i might never like it. After i got married my in law prepared this curry and i tasted and fell-in for it. Now I wait for the mango season and when i get them I make this curry at least once a week. My daughter loves this curry too.

Ingredients:

Ripe Mango 3
Turmeric - 1/2tsp
Chili powder as required
Green chili as required
Coconut 1/2 cup
Cumin(jeera) 1 tbs
curd 1/2 cup
Salt as required
Oil
Mustard
Red dried chili
Fenugreek seeds a pinch
curry leaves

Method:

-> Wash and Cut the mangoes into big pieces.

-> In a pan add mango, 1/2 glass of water, turmeric, chili powder & salt cover and cook

-> In a blender grind the coconut, cumin, green chili. Once it turns to a paste form add the curd or yogurt and blend once.

-> When mangoes are cooked add the blended mix and stir.

-> Let it boil for 5 min.

-> In a small pan heat oil, splutter mustard, red chili, Fenugreek seeds and curry leaves.

-> Its good to serve now but the taste enriches the longer it stays.

Note: The mangoes are really delicate so when string be cautious that you don't break the pieces.

Simple & Easy Chicken Curry

2009-04-29T20:28:00.000-07:00

Last weekend i was really lazy to make any thing special, but my hubby wanted to eat chicken curry & rice, so i tried out a very simple method to make a chicken curry and it turned out tasty.

Ingredients:
Chicken 1lb
Onion 1 medium size, thinly sliced
Grated Coconut 1tbs
Gharam masala 1tbs
Chili powder
Turmeric powder
Tomato 1
Pearl onion 3 or 4
Green chili 2 or 3
Pepper 1tbs
Ginger 1'
Garlic 6or8
Yogurt 1/2 cup
Vinegar 1tsp
salt
Oil
coriander leaves

Method:

-> Cut & clean chicken.

-> In a blender blend pearl onion, green chili, pepper, ginger, garlic, yogurt, vinegar & salt as required.

-> Marinate the chicken with this mix and keep it aside for 1 hour.

-> In a non-stick skillet, heat the required oil then add the onion.

-> Statute the onion till golden brown, add coconut, tomato, gharam masala, chili powder, turmeric powder & stir for few min.

-> Add the marinated chicken to the skillet.

-> Add a little water, cover and cook for 1/2 hr.

->Taste it and adjust the proportions of the ingredients to your liking.

->Cook in low flame until the chicken is well cooked.

->Garnish with coriander leaves and serve.

Appetizer for your brain!

2009-04-24T20:31:00.000-07:00

Friends,
Am back with a puzzle, Check it out:-

Each block represents one or more words in "English". For Example, Answer for the first puzzle is " Seven Seas " [ 7 Cs].

Post your answers before end of Sunday(4/26). You can post your answers multiple times. I will publish the correct answers by Monday morning and the result. The person(s) who reply with most correct answers will be the winner (& will be awarded).

Happy "Geeky" Weekend!

The Answers:

1. Seven seas
2. Level Crossing
3. Forgive and Forget
4. Without you
5. Down Town
6. Lucky Break
7. He's Besides Himself
8. See through blouse
9. First Aid
10. West Indies
11. Six Feet Underground
12. Backward Glance
13. Tricycle
14. Reading between lines
15. Cross roads
16. Three Degrees below Zero
17. Neon Lights
18. Just between you and me
20. Broken Promise
21. You are out of touch
22. Life after 40
23. Jack in the box
24. Growing economy
25. Up before 8
26. Just around the corner
27. Apple pie
28. Making up for lost time
29. Standing ovation
30. I understand you undertake to undermine my undertaking

Congrats Ramya , You did it!!!!

And Priya & home cooked Oriya food nice try guys..

Thanks all for your reply.

Kootukari and an Award

2009-04-19T21:06:00.000-07:00

That's my Vishu Sadhya

Kootu curry is a special blend of spices and vegetables like raw banana (specially Kerala Pacha Nendrakaya) & yam. This is usually a side dish in any sadhya. Its main spice is the pepper powder which really enriches the taste of Kootu curry.

Ingredients:

Black/brown Chick peas -1 1/2 cup (or chenna dal)
Yam(Chena) -1/2 lb
Raw Banana(Pacha Nendrakaya) -1/2 lb
Mathan 1/2 (pumpkin which is a mottled green and yellow on the outside)
chili powder -1tsp
Turmeric powder -1tsp
Pepper powder 4tbs
Grated Coconut -1 cup
Jeera -1tsp
Mustard seeds -1 1/2 tsp
Red chili -1 or 2
Curry leaves
coconut oil -2 tbs

Method:

Soak the chick peas over night and Pressure Cook Chick piece.

Add vegetables along with turmeric powder, chili powder, and pepper powder
Cook for 15 minutes

Grind the coconut with jeera and salt, add to the curry and cook well.

In a small pan heat coconut oil and splutter mustard seeds, red chili and curry leaves and sizzle into the curry.

Delicious Kootu curry is ready.

Kootu curry can be served with rice or roti /chappathi.

Dhanya Nambirajan, who is an Expert cook in both Indian and international cuisines. I have tried lots of her international- recipes and i have also liked her Kerala dishes- recipes. I have to mention about her cakes(cakesbydhanya) its all mind blowing and mouthwatering. I have always been amazed at the work of art....i have gazed at her 3d cakes for long hours. I envy anyone who get to eat those delicious cakes :D.

She was so kind enough to share this award with me and her friends, i am whole heatedly thanking you Dhanya.
Shama Nagarajan also shared this award with me. Thanks shama.

I would love to share this precious award with these awesome chefs
Priya Sriram
Akal
Sanghi
Poornima Nair
Deepa Hari
Vrinda
Smitha
Mangala Bhat
Ramya Vijaykumar
Home cooked oriyafood
Tina
I am expecting that all my buddies would pour-in more and more of their culinary expertise and delicacies. Good luck guys!!

A(Re)ward

2009-04-18T21:06:00.000-07:00

My Sweet buddy - Priya Sriram, who inspired me to start this blog, is an awesome cook and an amazing photographer have shared this lovely award with me, i am certainly honored and delighted to receive this award.
Shama Nagarajan also have shared this award with me....thanks for sharing.

Priya also shared another award with me few weeks before, which also should have been shared with 8 friends. It was awarded with these words.

"These blogs are exceedingly charming. These kind blogger's aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

So at this moment I would like to share both the awards with my fellow bloggers, i love all their recipes and have tried a few too. They have always encouraged me with their sweet comments and i am very happy to share this award with them.

Poornima Nair
Deepa Hari
Vrinda
Smitha
Mangala Bhat
Ramya Vijaykumar
Home cooked oriyafood
Tina
Dhanya Nambirajan

This award comes with the following rules:

1) Add the logo of the award to your blog.

2) Add a link to the person who awarded it to you.

3) Nominate at least 7 other blogs (Only if you like).

4) Add links to those blogs on your blog.

5) Leave a message for your nominees on their blog.

Hope all my friends would share a lot more recipes and their expertise.
With lots and lots and lots of love!

Ada Pradhaman (Payasam)

2009-04-16T15:55:00.000-07:00

(source: http://farm1.static.flickr.com/188/461288131_397087a4be.jpg?v=0)

The first day of Medam ( mid April) is the new year day for Malayalees. People believe that the fortunes for the next year depend on the nature of the objects one sees in the morning of Vishu. For this purpose, Kani (an omen) with articles like yellow flowers, rice, betel nuts, golden coins etc. is displayed in front of the deity. Thousands prefer to see Kani at Guruvayur on Vishu morning. Crowds stay overnight inside the courtyard of temple, which is specially permitted on this day. They close their eyes and set their eyes on the Kani and deity, as the doors are opened at 2.30 am for darshan.

(source : http://www.guruvayurdevaswom.org/oreligious.shtml)

Ada Pradhaman is a sweet dish made of flakes of cooked rice, coconut milk and jagerry. Payasam is a desert which is a must for every sadhya. In the olden days in Kerala they make these rice flakes days before the festival and let them dry in sunlight. On the day of the festival whole coconuts are grated and coconut milk is extracted form it. The first time it is extracted without adding any water, next time with little water and the third time again with little more water. The pure extract is called the First milk, Second milk and third milk consecutively. It is a great process which starts from morning till mid-noon.

(Source : http://www.gangesindia.com/catalog/images/DSC_2365-Brs-Dhoga-Big.jpg)

The ada Pradhaman is made in a big Uruli, which also adds up taste. The jagerry is melted and filtered to eliminate any impurities in it. Nowadays ready made ada and coconut milk is available in any Indian grocery store, so its quite easy to make.

This is my first time making this payasam. My mother in-law gave the ada to me saying that i can make the payasam i was reluctant to take them because we have to use coconut milk and its really rich in calories. (diet conscious :))Any way i taught i will make it for this Vishu. You can also make palada payasam with these ada.

Ingredients:
Ada -1 pack
Coconut milk -1 can(14oz)
Jagerry(vellom) -1lb(as required)
Cashew Nut a hand full
Raisin a hand full
Coconut pieces a hand full
Cardamon powder -1/2 tsp
Ghee

Method:

->Cook Ada in water until soft, then drain and wash in cold water and set aside.

->Mix the jagery in 1 glass of water.

->In pot pan heat ghee and add the jagerry water, when it boils add the ada.

->After 7 to 8 min add half the coconut milk and stir in.

->Once it starts to thicken add the remaining coconut milk and simmer for 5 min and take it off the stove.

->In a small pan heat ghee and sizzle-in coconut pieces, cashew nuts and raisin.

-> Once the coconut pieces are gold color add the cardamon powder and mix in with the payasam

Payasam is delicious hot or cold.
Try it with pappadam( My hubby loves it that way)

This is sent to the event this to Grammathu Kaimanam hosted by Shama Nagarajan

Deviled Eggs

2009-04-13T11:28:00.000-07:00

One of my friends served us with these yummy devil eyed eggs. I just took one snap of it, was in real hurry to eat it. This is delicious starter and easy to make.

Ingrediants:

Eggs 6
Mayonnaise
Vinegar or Apple cider or Lemon juice
Soy sauce
Black salt
Garam masala
Salt
Red chili powder(optional)
Paprika or Pepper powder

Method:

1. Boil the eggs. Let it cool and peal.

2. Halve each egg and place the halves on a large plate and Scoop the yolks out into a bowl.

3. Cut up the yolks into small bits with a fork and add about 3 tablespoons of mayonnaise 2 or 3 tbs of vinegar or Apple cider or Lemon juice, soy sauce a drop or two, a pinch of black salt, 1/4 tsp of garam masala and salt to taste.(if you like it spicy add red chili powder too)

4. Stir up the filling! Taste it and adjust the proportions of the ingredients to your liking.

5. Using a spoon and a finger, scoop up some filling and scrape it into each of the yolk halves.

6. Sprinkle a pinch of paprika or pepper powder over each egg(paprika will look good because of its color)

Note
You can change the quantity of the above ingredients as your likes or dislikes
You can use any ingredients other than the above mentioned that could suite your taste

This recipe is an entry for the event Recipes for the rest of us : Starters hosted by Sunshinemom

Banana Boats

2009-04-09T17:32:00.000-07:00

This is a new recipe for me...i was searching for some recipe with banana, this one was simple and its delicious. Can be a good desert or a evening snack for kids

Ingredients:
Banana 4
Chocolate Chips 4 Tbs.
Marshmallows 5-6 cut to small pieces
Peanut Butter 4 Tbs.
Raisin 1/2 cup
Tinfoil to wrap the banana

Method:
1. Preheat oven to 350 degrees Fahrenheit.

2. Without peeling the banana, cut off the stem and slit banana lengthwise one inch deep. Do not slice all the way through.

3. Spread peanut butter inside the banana slit, place marshmallows and chocolate chips inside banana.

4. Wrap entire banana in sheet of tinfoil until completely covered & bake the wrapped banana in the oven for ten minutes.

5. Unwrap the banana, let it cool for two minutes, and enjoy.

This recipe is an entry for the event Recipes for the rest of us : Starters hosted by Sunshinemom

Cooking Salmon in a Dishwasher

2009-04-09T13:35:00.000-07:00

Did you know that you can cook in a dishwasher ?

Click on the image to see the recipe :)

Last week my dishwasher was giving out some trouble and i was checking out solutions form the net and I came across this information. Of course this is not a new news to many of you, but when i heard about it i was shocked. I couldn't imagine someone cooking in a dishwasher(has any one tried it), but that taught have been inside me for so long and now i am thinking why not cook in dishwasher, its totally different idea and its something between steam cooking and normal cooking. I don't know if i will really do it, just taught I will share this with you all & know what you think about this.

Nadan Varutharacha Meen Koottan (Kerala Style Fish Curry)

2009-04-05T15:43:00.000-07:00

Fish....Almost every Malayali will love fish, no matter what. In my house we used to have a fish variety at least 4 or 5 days a week, yes i know that's almost all week :-). If my mom doesn't cook fish for some reason i would be so mad at her, i will keep asking till i finish my lunch or dinner. In Kerala we get lots of fresh fish where my mom makes different kinds of curries and fish fries, yum.... those were the days .....P~(drooling)

We make our fish curry in a chatti(utensil made of sand). The chatti in our home has a story to tell. The story that ends with, " Wives know better". When we went to Kerala last vacation, I mentioned that I would like to take a chatti back with me. My hubby had a big problem with that, and was making all kinds of excuses. He was confident that the chatti wouldn’t make it home in one piece. Thanks to my persistence, the chatti made it home with us. Guess what he wants to bring back next time Ha-ha..!!

I ran out of curry leaves, we use a lots of curry leaves too

Now to the fish. Fresh fish is hard to come by, unless you have a Chinese store with fresh fish. Indian stores have frozen fish , but some of them lose their taste when frozen. Back home, we have meen-karans ( fish monger) that brings fish right to your doorsteps. When I was a kid, they used to come on a cycle, with a basket of fish tied to the back of the cycle. They would honk their horns as a signal, and kids were often made to run out of the house to flag him down. Then my Grandmother would look and choose the fish, and sometimes neighbors all gather to discuss fish. If you had a cat, it would be close by, sniffing and rubbing against your legs, hoping to get some heads and tails.

In Kerala fish curry is prepared in lots of varieties. Recipes also differs from city to city. I have made one of them & now let's go on to the recipe.

Ingredients:

Fish 1 lb [ any fish cut to 1 1/2 ' piece]
Ginger 1tbs
Onion 1/3 cup
Green chili as required
Chili powder 1 tbs
Turmeric 1/2 tbs
Curry leaves
Tamarind 1 tbs (or to the size of small Gooseberry(nellikka))
Coconut 1/2 cup
Coriander powder 2 tbs
Chili powder 1/2 tsp
Pearl onion 5 or 6

Method

->In a hot pan fry coconut till light brown the add coriander powder, chili pearl onion and fry for few more minutes, then allow it to cool. Grind well to make a paste(The more it grinds the better it tastes).

-> Extract Tamarind Pulp.

-> In a Chatti add the rest of the ingredients from 1 to 7, the pulp and bring it to a boil.

-> Be very gently, stir the curry very carefully without breaking the pieces.

-> Once the fish is cooked, add the cocunut paste to it.

-> Once the sides starts to lather up/boil, take it of the stove.

Notes:

The curry is good right off the stove, but the flavor intensifies after a day.

The curry can be left out in room temperature, especially in winter. Every night it is slightly warmed over the stove. During winter, our fish curry stays outside for atleast 3 days.

Coriander powder and coconut is omitted to increase shelf life.

Adding coconut oil over the fish curry after it is cooked can add a wonderful aroma, and I don’t recommend missing this step.

To serve : My favorite way is to eat this with rice. Also goes well with puttu and the perpetual favorite, kappa and meen.

***********

This Recipe is an entry for the event Grammathu Kaimanam/Village Special Recipe Event - April 2009 hosted by Shama Nagarajan

Spicy Sprout Wheat Dosa

2009-04-04T17:52:00.000-07:00

This was just my trial dosa which every one liked. :D. I am not sure if this is already a common dosa that every one makes. For me it was new.

Ingredients:

Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp(optional)
Onion 1/2 cup
curry leaves (chopped)
idly powder ( as required)
Sprout 1/2 cup
Wheat powder 1 1/2 cup
Salt (as required)
Oil (as required)

Method:

In a pot mixing bowl put the wheat powder, salt and water, mix thoroughly.
In a pan heat oil and splutter mustard seeds, cumin seeds.
Add onion,curry leaves fry till light gold brown.
Now add the onion, sprout to the bowl, and stir well.
Now pour in dosa in a non-stick pan with a spoon spatula.
Sprinkle two or three pinch(or as required) of idly powder on the dosa.
Once its cooked on one side, turn and cook on the other side.
Serve with chutney or as is.

Pav Baji

2009-04-03T11:11:00.000-07:00

I got this recipe from one of my friend long time back. Haven't tried for long time too. Today i was in a mood to make something for tea and taught of this pav baji, I have added few ingredients too.

Ingredients:

Tomatoes 3
Cooked mash potato 1
Onion 1
Carrot 1
Ghee 2 tbs (or any cooking oil)
ginger, garlic, green chili paste 1tbs
salt as required
cumin seeds 1tsp
chili powder 1tbs (as required)
Gharam maslal 1/4 tsp
Coriander leaves

Optional ingrediants
Capsicum 1/2
Peas 1/2 cup

Method:

Wash the potatoes and cut them into 4 slices
Microwave the potatoes till you can pierce a knife smoothly into it.
Now peal & mash the potatoes.
Peal and chop the tomatoes.(see note below)
Chop the onions and capsicum finely and grate the carrots.
Heat ghee in a pan, splutter cumin seeds
Add chili powder, gharam masala, fry for few seconds
Add onion &capsicum, fry till light golden color.
Add ginger, garlic & green chili paste and fry till the raw smell fades.
Now add tomatoes and carrots, cook till they are soft.
Add mashed potatoes, salt and little water.
Cook till the gravy is thick.

Serve hot with buttered pavs, chopped onion, green chilies and lime slices.

Note :To peal tomatoes, make a cross on top of the tomato and pour hot water. Cover and keep aside for five minutes. The tomatoes can be easily peeled after that.

Potatoes Fry with Sprouts

2009-03-31T15:15:00.000-07:00

Potato is a vegetable that every kid will love to eat in what ever way we cook. And sprouts are most difficult to feed. Sprouts are most nutritious food for everyone. It has proteins, vitamins, Amino acids, minerals and lot more. Sprouts are the best when consumed raw, but if at all you want to cook, do not over cook.

Ingredients:

Potatoes 3
garlic 2 or 3 pods cut into small pieces
curry leaves
Termeric powder 1/4 tsp
Red chili powder 1/2 tsp
Coriander powder 1 tsp
Fennel 1/4 tsp
Sprouts 1 cup
crushed nuts (soy, cashew, peanut)

Salt

Method:

Wash the potatoes and sprouts and let drain.
Cut the potatoes into large pieces and half cook in microwave.
Let it cool for some time and peal off the skin.
Now cut it into smaller cubes.
Heat the oil in a wide pan and splutter mustard seeds, curry leaves & garlic.
Add the potatoes to the pan.
Gently stir with a wooden or plastic spatula.
Once the sides are gently cooked, add the chili, turmeric and coriander powder and little salt to it.
Mix the masalas and let it cook for few seconds with occasional string.
Add the sprouts, the rest of the salt and cover , switch off the flame.
After 2 min, stir in the sprouts to the potato.
Garnish with the crushed nuts on top and serve.

If the kids dosent like to see the sprouts in the potato cut them into smaller pieces
and if they dont like to taste the raw sprouts cover cook for 2 more mins at the end so it will be well cooked. This is good with any rice verity.

I have entered this post for cooking for kids contest-potato event by sharmi

Thakkali Thokku

2009-03-28T17:44:00.000-07:00

Tomato thokku is a delicious side dish. Indians will love to have a spicy lick with any meal. :).If you have 1 hour to make this, the thokku will come in handy on many occasions. Its a all purpose curry which can be used as a spread, a side dish and a gravy that can be mixed with rice .Every one can make this & its easy to make and can be stored.

Ingredients:

Tomatoes 2lb
Turmeric 1/4 tsp
Chili powder 2tbs
Tamarind Pulp 3tbs
Asafoetida powder 1/4 tsp
Fenugreek seeds 1/4 tsp
Oil 12 tbs
Mustard 2 tsp

Method:

->Wash the tomatoes and drain well

->Chop the tomatoes into fine pieces or blend them.

->Soak tamarind in water and extract the pulp.

->Dry roast the fenugreek seeds and crush it into powder.

->In a non-stick pot pan heat 6tbs of oil and splutter mustard seeds.

->Now add Asafoetida powder and tomatoes.

->Close and cook in low flame.

->Add tamarind when tomatoes are mushy.

->Add turmeric, chili powder and salt.

->Add fenugreek powder and remaining oil after the oil separates from tomato take it off the stove.

->Let it cool thoroughly.

This thokku is delicious with idly, dosa and also with rice.

Transfer the thokku to an air tight container and can be stored in refrigerator for almost month, and can be stored on shelve for 2 to 3 days.

You can also add garlic, green chili or use your imagination, any thing that blends with it will turn out yummy.

This recipe is an entry to Meals on Wheels event hosted by Lakshmi

Crispy Banana

2009-03-26T11:50:00.000-07:00

I made this crispy banana, when my daughter didn't want to eat banana as it is. Usually in Kerala we make "Pazam Pori" in which the banana(nendra pazam) is cut into long slices and dipped in maida (all purpose flour) batter and deep fried. I taught i would make it simpler and a slightly more healthier too...Yes she loved it .

Ingredients:

Banana 2
Egg 1
Bread crumbs 1/2 cup
Sugar 1/2 tsp
Fat free cooking spray

Method:

Cut Banana into long slices.
In a bowl beat the egg.
In another bowl mix the bread crumbs and sugar.
Heat the Non-stick Pan, and spray with fat free oil.
Take a piece of banana and dip in bread crumbs first and then in egg and place it on the pan.
Cook on both sides until the banana is tender.
Ready to Serve hot with Tea

Cup cakes

2009-03-24T17:01:00.000-07:00

I have been thinking of making these cupcakes forever, and i always taught they are difficult to make and never bothered to even to think how to make them. Recently one of my friends made yummy cup cakes and i was inspired to make them. I collected all the ingredients. Last Friday me and my daughter together made lovely cup cakes. Took lots of snaps and oops :( my camera decided to betray me, i was unable to transfer the snaps to the PC :( . i was totally upset and took two snap from my cell. Finally today i decided to post it .

Ingredients:

All Purpose Flour--21/4 cup
Sugar--------------11/3 cup
Baking Powder----3Tsp
Salt---------------2tsp
Butter------------1/2 cup
Milk -------------1 Cup
Vanilla -----------1 tsp
Eggs-------------2 Large

Method:

Preheat the oven to 350 Degrees.
Line up cups with liners or if directly made in cups spray with non-stick oil
In a mixing bowl combine Sugar, Baking powder & Salt
Then add Butter, Milk & Vanilla. Beat for 1 Min. on medium speed. Scrape sides with a spoon
Now add the egg and beat for 1 Min on medium speed and then 1 1/2 Min.on high speed. Scrape the sides again. (I added few blue berries and strawberries too)
Spoon cup cake batter into the cupcake liners until half or 2/3rd of the cup or in cups till fill line on the cup.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Let it cook for 5 to 10 min. and then frost with the favorite frosting

I am not that unhappy, because i made nearly 12 cup cakes and by Monday all the cupcakes were over and every one enjoyed eating it :).

My First Award

2009-03-16T11:07:00.000-07:00

I was delighted when my friend, Priya Sriram of Priya's Sourashtrian Kitchen shared these awards with me. It was Encouraging and supporting. Thanks Priya.

I would like to share this award with Deepa Hari of Deepa's kitchen, and Shama Nagarajan of Easy2cook Recipes, Even though they might have received these awards before, i would like to share my happiness with them.

Priya Sriram also shared this award with me, with these words.

"These blogs are exceedingly charming. These kind blogger's aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

I would find 8 friends in short time to share this soon :-)

Again thanks a lot Priya! and would love to give this boutique of flowers to you as a token of love.

Green Chutney

2009-03-14T18:32:00.000-07:00

One chutney which will go well with 2 meals - Breakfast( for idli, dosa etc.,) and Lunch( for rice dishes like Briyani,Curd rice etc.,). Green Chutney is tasty and healthy. Here is the recipe for a yummy Green chutney.

Ingredients:

Mint leaves - a hand full
coriander leaves - 5 to 6 stalks
spring onion - 3 or 4
coconut - 2 tbs
Green chili - 2 or as required
Salt - as required
Oil - 3 tbs
Red chili - 2
mustard - 1/2 tsp
Lime - 2 tbs

Method

Wash the mint leaves, coriander leaves with its stalks, also wash green chillies(remove their stalks).
Chop the onion, the leaves and green chili.
In a hot pan pour-in 1 tbs of oil, put in the mint and coriander leaves stir for 30 sec.
Stir in green chili, onion & coconut for 1 min.
Put the above content and salt into a blender and Grind well. transfer to a bowl.
In 2 tbs of hot oil splutter mustard seeds, curry leaves and red chili, sizzle into the blend.
Add the lime juice to it and serve.

Potato Bajji

2009-03-12T15:05:00.000-07:00

Potatoes are always yummy food. Every one loves potatoes, its such a versatile food. Potatoes can be boiled, fried, mashed, baked, or turned into chips. I tried a little bit different potato fry recipe, my kid loved it . Its simple to make and healthy too.

Ingredients:

Potato - 2 thinly sliced
Bread crumbs - 1 cup
Sambar powder - 1tbp
Egg - 2Nos.
Gharam masal - 1tsp
Black salt - 1/3tsp
Salt - as required
Oil - as required
Coriander leaves - 2 or 3 steams finely chopped

Method :

In a hot pan pour enough oil to deep fry the potato.
Mix the sambar powder,gharam masala, black salt, salt(if required) and breadcrumbs(if you like it to make more spicier, can add chili powder)

whip the egg thoroughly.
Now dip the potato in the egg then put them in the bread crumb mix. when the crumbs are on both sides put them the hot oil.
Cook on both sides. When its color turns light brown scoop it out with a deep fry wok

Its ready to serve with hot or cold milk.

Chicken Pho

2009-03-06T20:32:00.000-08:00

Recently we went to a restaurant and tried Chicken-Pho which we liked a lot. I tried to make it and it turned out pretty good. I did refer a Vietnamese cook book for some help, because i wanted it to be made from scratch. You can also use the chicken broth form store. hope you try it too and let me how was it.

Broth
Yellow onions 1, unpeeled
Ginger 4-inch , unpeeled
Chicken, 1/2 , fat and tail removed
water 6 to 8 cups
Salt 1 1/2 tbs(as required)
Fish sauce 2 tbs
rock sugar 1-inch chunk (kalkandam)
coriander seeds 2 tbs , Roasted
cloves 2
cilantro 1 bunch

Make the broth
1. Place the onions and ginger on a grill on a medium-hot burner of an Gas stove. Let the skin burn (if you’re working indoors, turn on the exhaust fan and open a window), rotate onion and ginger occasionally

After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. You do not have to blacken the entire surface and let cool.

Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened part. Use the edge of a teaspoon to remove the ginger skin. Halve the ginger lengthwise. Set the onions and ginger aside.

3. Rinse the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts.

4. Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1 to 2inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.

5. To achieve a clear broth, you must first parboil and rinse the chicken parts.

6. Put them in a large pot and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into a clean sink , and then rinse the parts with water to wash off any clinging residue. Quickly scrub the pot clean and return the chicken parts to the pot. Put the chicken in, breast side up.

6. Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use large, shallow spoon to scoop off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.

At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch, transfer it to a large bowl.
Wash the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough . Meanwhile, keep the broth at simmer.

7. Remove each breast half and the whole legs (This can be used to make something else later)

8. Return the leftover to the stockpot and adjust the heat to simmer the broth gently for another 1 1/2 hours. do not hard boil, or it'll turn cloudy.

9. Remove all the solids and fat from the top of the broth . (To make this task easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. (or any Indian spices if you want to add to it)

1 1/2 pounds small flat rice noodles
Cooked chicken, (i used the one which i used for broth)
Yellow onion 1 sliced paper-thin, soaked in cold water for 1/2 hr. and drained
Scallions 3, green part only, thinly sliced
cilantro 1/3 cup( leafy tops only)
Black pepper as required

Garnishes

1 1/2 cups bean sprouts
6 to 8 fresh cilantro leaves
2 or 3 Thai chili, thinly sliced
6 or 8 tbs limes juice

Assemble the bowls
10. Cook noodles( i used flat noodle, at the end i simmered and added the sprout to it so its slightly cooked)

11. Cut the cooked chicken into slices about 1/4 inch thick. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.

12. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls.

To Serve
1 1/2 cups broth into each bowl and chicken, yellow onion, scallions, cilantro, and pepper. Serve immediately with the garnishes or Arrange the garnishes on a plate and put on the table.

Sabudana Kichadi(chowarisi Kichadi)

2009-02-18T13:59:00.000-08:00

Sabudana/Chowarisi Kichadi is a famous dish in northern states of India. Its good for a easy breakfast, or an evening snack.

INGREDIENTS: Serves 2

1. Sabudana - 1 cup
2. Roasted & Crushed Groundnut - 1 cup
3. Coconut - 1/2 cup
4. Sugar - 1/2 tsp
5. Lemon juice - 7 to 8 tbs
6. Jeera - 1/2 tsp
7. Salt - as required
8. Potato - 1 (medium size,cut into small cubes)
9. coriander leaves
10. Green chilli 3 or as required
11. Curry leaves
12 Oil -4Tbs

METHOD:
Sabudana should be soaked in water for half-an-hour and well drained and let it stay overnight.
Note: stir it with a spoon so it does not stick together.

--In a bowl mix ingredients from 1 to 7 gently with your hands.
--In a hot pan pour oil and stir-in the potato, once the potato is soft add green chilli and stir for few more minutes.
--Add the sabudana mix to it. Close and cook for 5 minutes, with ocational gentle stir. Once the sabudana becomes translucent its cooked. Garnish with coriander leaves and serve hot.

Beet Fry

2009-02-18T09:47:00.000-08:00

Beet fry in a slightly different style

Ingredients: Serves 2

Beetroot - 3 (medium size, cut into small pieces or shredded)
Coconut - 1/2 cup
Garlic - 6 to 7 cloves
pearl onions -6 to 7
Dry Red chilli - 4 or as required
Mustard seeds
curry leaves
Salt

Method:

1. Coarse Grind ingredients coconut, garlic, pearl onions, and red chilli.

2. In a hot pan season mustard seeds and curry leaves.

3. Add the paste to it and statute till the raw smell fades.

4. Then add the beet, cover and cook(do not add water). Keep string

5. When the beet is tender or cooked garnish with coriander leaves and serve hot

You can also mix beet and carrots, beet and cabbage, beet and beens. This dish is good with chapati or as a side dish for rice