Chicken Stew/ Arusuvai Friendship Chain and a Plate of Appams! 2007-12-10 22:05:00 Lissie from Salt and Spice sent me a surprise ingredient! And the surprise was a pack of:There is a lot a person can cook using coconut milk powder and the Keralite in me wanted to go with stew and only stew.. There are a lot of recipes for stew in the blog world...This is a recipe again courtesy my family that has been handed down the generations. Chicken
stew1 kg Chicken cut into bite sizes4 Potatoes cubed3 Onions sliced7 Green Chillies slit (more for extra pungency)2 tsp Ginger Paste2x2" Pieces of Cinnamon4 Cardamoms4 Cloves4 Shallots sliced2 tbsp of Appam batter (ref. below) (optional. if no batter, use maida)Salt and pepper powder to tasteA sprig of Curry Leaves1/2 Cup Oil6 tbsp of the Maggi Coconut Milk Powder The coconut milk added was of a thick consistency. I mixed 6 tbsp of the powder to 2 cups of warm water. For a thinner consistency, reduce the amount of the powder and the water.To a little oil in a pan,fry the shallots and curry leaves. Remove this from the fire and add to Read more:Chain
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While on transit, found a treasure and the outcome! 2007-12-06 00:16:00 Pics aren't clear..my apologies!Country Style ChickenWhat does one do when one is in transit at an airport and your flight is not in another 5 hours?a) doze (I couldn't because I had my 3 year old with me)b) observe people (how long? I did that for an hour!)c) Window shop (I did that!)I found my way blissfully into a bookstore! There was this entire corner at the store devoted to a treasure trove of books relted to cuisines from around the world. Since cooking and art are the books that interest me most and since the other people were more interested in fiction etc. , I had the entire space to me. Among the treasure trove, I found a very interesting book.. The cover was what attracted me to it! It had a smiling face of an elderly woman dressed in the Syrian Christian attire. The book referred here is Kerala Syrian Christian Favourites. I definitely bought this book and it contained lovely recipes and photographs. What i present here is Kozhi Piralen aka Chicken Curry Country Stylefr Read more:outcome
Soury Lemony Bars 2007-12-03 05:22:00 Lemon also referred to as "Pati Lebu" is a fruit that is primarily used for its juice. Its pulp and the rind are also used.I have a lemon tree that yields lovely fruits and the sourness is oh!! so very tangy!!! Lemons are one fruit that I know that is available through the year. It is inexpensive, longer lasting than most fruits and serves not only cooking purposes but also for cleaning, medicinal and so on.So while I was browsing for desserts to make for a dessert for an upcoming event at home using lemon, I found an ideal recipe at www.joyofbaking.com. What I was looking for was something apart from cakes, tarts and the usual..I wanted the tanginess or the sourness to stand out..Lemon BarsFor the Crust 1 cup unsalted butter3/4 cup powdered sugar 1 1/2 cup all purpose flour 1tsp teaspoon salt For the filling 1 1/2 cup granulated sugar 3 eggs 100 ml fresh lemon juice, reduce if the lemons are very sour..1 1/2 tablespoons lemon zest grated2 1/2 tablespoons all purpose flour For the t
Chilli Dry Chicken Nestled Among Capsicums 2007-11-30 21:57:00 What do I do when I have leftover fried rice or noodles with nothing left to accompany it! Find below what I would conjure up!! A dry version of ChilliChicken
! Chicken pieces (bite-sized)- 500 gCapsicum-1 largeSpring onion-1 stalkGinger, chopped finely-1 1/2 tspCornflour- 1 tbspCooking oil-5 tbspSalt- as per tasteChilli Powder- 1tspAjinomoto-1/2 tsp (optional)Sugar-1 1/2 tspSoya sauce- 20 mlMarinate the chicken pieces with 1/2 tsp of oil, cornflour and chilli powder and let it remain so for 10-15 minutes.Heat 2 tbsp of oil, fry the green capsicum for a few minutes. add salt o it and set aside.In another pan, add 3tbsp of oil,saute the ginger, spring onion and after a few minutes, add in the chicken pieces. Add the sugar , ajinomoto and a little more salt if necessary. Mix the soya sauce and capsicum and add to the pan. Let it simmer for a few minutes and serve hot!Recipe, courtesy -My mom!Subscribe to my space!
Chunky Chocolate Cookies! 2007-11-28 11:49:00 Cookies or rather chocolate cookies take the cake!!! They can get anyone give into temptation by their irresistible varieties. Cookies can be chewy, hard, crisp, sandwiched with filling, or crunchy. They make up as a gift for any occasion. They can make the receiver feel special.So, when I came across Zlamushka's Spoonful of Christmas event, this was the perfect idea of food as a gift that I would like to give and also to receive. But then the cookies did not fall under the list of categories that she had mentioned!! But as I scrolled further, I noticed that the criterion that mattered was a long shelf life. Though the cookies do have a shelf life of two weeks, it can also be frozen. So, there I go...The cookies are ChunkyChocolate
Cookies! They aren't as chunky as the name suggests because I had expected a special kind of "chunkiness" but alas the cookies did not want to get chunky.. Anyways they will still be referred to as chunky cookies!For the Chunky Cookies:1/2 Cup Butter1 cu Read more:Cookies
Unleashing the Daring Baker within me! 2007-11-26 01:47:00 The wait is finally over.. Baked the below weeks back and since all of us from the daring bakers post on the same day..I had to wait until this very day!!My first challenge at DaringBaker
s. Boy, was I glad to see what was in store.. This month’s challenge as per Tanna of “My Kitchen in Half Cups” was tender potato bread! She had chosen this recipe, for its myriad ways shaping the dough and provides oven times and temperatures for those variations.href="http://bp1.blogger.com/_9dnB4tJVh2g/R0wV6bRSv4I/AAAAAAAAAY8/tgdWjRgrraU/s1600-h/orange.jpg"> Wow, I have never baked bread ever ever before, always wanted try it though…but never got down to doing it…I had mixed feelings of whether I would be able to go ahead and knead, let it rise and bake and or just sit on the sidelines !!!Anyway, I decided a day to bake, put my instincts together and plunged into it though had to keep my toddler from fiddling with the dough et al. which was already a sticky mess. Here is a peek into my bre Read more:within
Chewy Gingery Rocks and Gingery Lime Punch! 2007-11-21 04:44:00 Ginger (Zingiber officinale) is derived from the sanskrit term “stringa-vera”, which means horn-shaped body. It is known for its medicinal and culinary properties. It made its presence felt in all cuisines and even in beverages like the famous ginger ale.Ginger is available in various forms. It has a pale yellow interior and a biscuity brown exterior. Ginger is available in forms, such as raw roots, fresh roots, dried roots, powdered, preserved, pickled and crystallized.Asian cuisines use fresh ginger that is chopped, minced or made into a paste. This is widely replaced with ginger paste that is readily available in the market.. But nothing like the smell and the flavour of fresh ginger.. Fresh ginger can be stored for several weeks when stored in the refrigerator. It finds it use in chutneys, gravies, pickles, biscuits, cakes, juices, breads, beverages and so on.Ginger is also known for its aid in digestion and also for its therapeutic properties.Here's something that would get Read more:Chewy
, Punch
, Rocks
A refreshing finale to your meal! 2007-11-20 11:07:00 After a long gap of numb fingers knowing not what to blog, though it was in the mind..here am again presenting a refreshing
salad> A fruit salad!This salad is guaranteed to give a refreshing and appetizing aftermath!This a perfect ending to any kind of meal no matter what cuisine it is..I shall call my salad a “tantalizing salad of tropical fruits”.Chopped fruits–I used papayas, apples, watermelon, pears, pineapples, banana (1/2 ripe ones) and pomegranate for the crunchiness..Juice of 1 lemon1 tsp sugar½ tsp ground cumin seeds (optional) or1 tbsp honey for drizzlingAdd all the chopped fruits to a large bowl and toss them gently so as to not to break them.Mix the lemon juice, sugar and cumin and drip over the fruits. If using honey, drizzle all over.Best when serve chilled!Subscribe to my space!
Excited and still amazed...... 2007-11-11 10:36:00 Guess what, Rachel is a daring baker too! Okay, you can read about the history of the daring bakers here. I basically am awed by the number of members worldwide and their challenges every month. Anyways I am done with this month’s challenge..and..err..err..we aren’t allowed to disclose it until the day we all publish it together..Anyways it was a mighty challenge..and I loved every bit of it!So come back and watch this space for the surprise…Subscribe to my space!
Biriyani in no Time 2007-11-05 00:32:00 Yesterday, being a Sunday, I was in no mood to cook forget even entering the kitchen..After a late breakfast, A suggested we either go out or order in lunch from any restaurant..the choice was left to me... An hour later, there was such a heavy downpour and the roads were flooded..sigh!!Ultimately, it was destined for me to make lunch...A suggested I make biriyani...The toil that goes into making a nice delicious biriyani is too much to handle especially on a day like this...That is when I decided on why not use a pressure cooker to make biriyani! Apart from the usual chopping, this is a quicker way..and tastes as good too!What you need is:Chicken pieces-1/2 kg/or vegetables Basmati Rice-2 Cups Ghee-1/2 CupOnions-3 medium (chopped)Tomatoes-3 (chopped)Green Chillies-4 slit lengthwise(add more for spiciness)Curd-1/2 CupTurmeric Powder-1/2tspGinger/Garlic paste-4tspsSpicesCardamom-4Cloves-4Cinnamon-2" piecesBay Leaves-2LeavesCoriander (Cilantro)Leaves- 1 bunch (Chopped)Mint Leaves-1/2 a b
Bake me a Pasta! 2007-11-02 12:57:00 Pat-a-pasta, pat-a-pasta,Baker's mum!Bake us a pastaAs fast as you can,Mix it and cheese itAnd bake it for us,And there will be plentyFor us and you.BAKED PENNE PASTA350 g Penne Pasta
200ml Chicken/vegetable Stock1 Onion (thinly sliced)3 Capsicums (1 yellow, 1 red, 1 green)-chopped and deseeded3 or 4 Tomatoes (chopped and deseeded)200 g Cheese (diced or grated) plus extra for garnishing1/4 tsp each of basil, thyme and parsley2tbsp MilkSalt and pepper (to taste)Cook pasta in enough water with salt and drain.Add a little oil to the cooking water for it not to stick.Saute the sliced onions and when they turn translucent, add the chopped tomatoes. When the tomatoes are soft and tender, add in the capsicums and salt and mix well. Cover and let this cook on low heat for at least 15 minutes and then add the chicken/veg stock and simmer for 5 minutes. Add this sauce to the cooked pasta and transfer to a oven proof dish. Stir in the diced cheese. Pour in the milk. Now garnish with the dried her
The first cake that I baked!!! 2007-10-31 01:39:00 How does the picture above look? Nice, ok. bad..anyway that was my first attempt at baking a cake. It was my mother's birthday..And i knew this time I had to bake a cake.. There were a lot of smirks that i heard in the background..but I put all that to rest when i baked this.. I think it is ok..It tasted yumm and my mother loved it! That is what matters the most to me!!Subscribe to my space!
A bowl of Chicken Fried Rice served with a bowl of yummy Schezwan Chicken 2007-10-28 12:32:00 I am at a loss of thoughts..have been staring at a tree with its rustling leaves for quite some time now...Having said that and still at a loss of thoughts, let me get down to posting my favourite dish> Chicken
fried rice and schezwan chicken to go with it.This is recipe that is a mix from several books and newspaper clippings,,But put together makes up for a nice fried rice..For the fried riceOil-1 cupBasmati Rice-2 cupsWater-enough to cook..I used about 4 cups..when it was half cooked, I transferred it to a colander to strain the remaining water..Chopped vegetables-1/2 cup each (I used carrots, cabbage,capsicum,beans)Celery-chopped-1/2 cupSpring Onion- chopped-1/2 cupGreen Chillies-3 or 4,choppedSoya sauce-5tspsAjinomoto-1tspPepper Powder-1tspSalt-as per tasteSugar-1 1/2 tspCooked and Shredded Chicken-1 cupWash the rice and add the rice into water for cooking. Add a little oil and salt to the cooking water.The oil is to prevent the rice from sticking.Drain and leave the half-coked ri Read more:Fried
Chicken Biriyani 2007-10-27 00:22:00 The myriad uses of spice and the varied spices set Indian cooking apart. Indian dishes are by far the most aromatic...atleast according to me..and i know that most of you out there would agree to it as well.. What I have discovered is although a lot of spices go into the making of an indian dish..they are not too hot for the palate..Green chillies are lot less hot than red chillies and larger chillies are very mild in their hotness..To minimize the hotness, it is best to remove the seeds before use..Always make sure you wash your hand after handling chillies, because you dont want your eyes burning...I have been through several instances of this..Also, remove whole spices before serving, because you dont want end up being in tears at the dining table..Indian cooking involves spice mixtures or better known as masalas..Spices release their flavour more when they are ground.. The traditional pestles are now replaced with mixers and the like..Whole spices are better than ready crushed one Read more:Chicken
Quick fish fry! 2007-10-26 05:16:00 Fish is a favourite seafood.. Fish when fried, curried , baked etc. is all fine.. I am not too fond of dried fish..The stench is too strong for my withstanding capacity...A tips to follow while washing fish..preferably coat the fish pieces with salt and flour and let it remain for a period of time to remove the fishy odour and other deposits on it.. after this..wash the flour away..and wash them thoroughly..The recipe below is a very simple one but the end result is delicious.Fish- 1/2 kg (preferably seer fish, cut into cubes, with skin and bone removed and washed thoroughly)Oil-for fryingChilli Powder-1 tbspPepper Powder-1/2 tspTurmeric Powder- 1/4 tspSalt-as requiredMix the above ingredients excepting the fish and oil. Apply this paste to the fish pieces and let it stand for 10-15 minutes. If you place the marinated fish in the refrigerator..the marination tends to adhere much better.Fry the fish in oil and place them on a kitchen tissue to drain the excess oil. For extra flavour, a Read more:Quick
Grilled Buns! 2007-10-26 01:12:00 Weekends are when I never want to get out of bed.. But on thinking of the amount of housechores bundled up..finally decide to get out of bed.. A and L are still asleep...So I am lost in the meanwhile contemplating on what I can churn Iout something little simpleI browse through the kitchen.. there is no bread..but I find Buns..There's butter, and other certain ingredients..This is how i went about doing it..A few buns1 capsicum-chopped1 onion-chopped finely1 cup-sausages or salami/ finely chopped2 tbsp buttercheese-gratedParsley-1tbsp2 tbsp-tomato saucesalt/pepper-to tasteIn a pan, add a tbsp of butter follwed by the onion,. When the onion turns translucent, add the capsicum and cook for a while, add finely chopped sausages and fry until done.Add the tomato sauce,pepper powder, salt and mix well..This is the filling..Cut each bun into halves..and scoop out from the lower half for the filling.Add the above filling into the lower half..Shred some cheese over the filling and replace the Read more:Grilled
Guess???? 2007-10-22 05:08:00 What am I?I can be quite a stinky fruit!The whole place explodes with my aroma when cut open.Subscribe to my space! Read more:Guess
It does matter! 2007-10-19 11:54:00 From all these years of reading magazines, I have come across a number of handy hints.. quite a few were very handy..some were not at all useful..So I have since then had a list of handy hints.. and i thought it would be a nice gesture to share them..So here...Put just enough butter on the meal table..because otherwise it is difficult fighting off the temptation to have more!!!The freshness of an egg can be determined by its appearance..If it's surface is rough, then they are fresh...and if the surface is smooth..it is not fresh..Most of our cups, saucers have tea or coffee stains that are stubborn..To get rid of them, just soak them for a short period in a solution that contains water and bleaching powder..Rinse with soap solution for stainless cups....For fresher cheese, add a wee bit of sugar in the cheese container.To set curds, add 1 cup of warm milk to 1 tsp of curd.Mix well and reserve.Before you decide on slicing onions..store them ina refrgerator for a short span and then sli Read more:matter
Cheese dosa 2007-10-19 11:54:00 Don't we all like nice crispy warm dosas? I do and so do most people i know..Imagine the feeling of dipping a piece of dosa in nice hot sambar or coconut chutney..yummI can eat dosas any time of the day..but it has to be the roast variety and not the thick ones..which i can't handle..Anyways coming to the topic..instead of spooning oil on your dosa on the tava..sprinkle some shredded cheeses or just grate them on..allow the cheese to melt and then fold the dosa and serve.hot...Remember to serve hot otherwise it can get dry..Kids adore them too...Subscribe to my space! Read more:Cheese
Strawberry Tarts! 2007-10-19 11:54:00 In the town that i spent my childhood days, my mother also grew strawberries in her garden. But the plant yeilded berries the size of a marble and the colour was always half red and half white..We still have not been able to figure out the reason behind it..Anyways whatever or however the result was...we loved eating them fresh from the plant..Years later , a year ago, spent some of my days in Goa...happened to visit a restaurant by the name Britto's...the place is know for iths amzing food and ambience..If you visit Goa, do make it a point to visit Britto's at Baga beach..coming back to what i was talking about, they serve delicious desserts..among which their strawberry tart is my fav...This is how it is made..Boil 500 ml of milk, to which 400g of strawberry custard powder and 150 g of sugar are added. This mixture is then poured into the tart base and is baked for 45 minutes. Garnish with glazed strawberries.Subscribe to my space! Read more:Strawberry
, Tarts
Goan Appetite 2007-10-12 12:32:00 Goan cuisine apart from its basic fishy curry and rice, has myriad tastes just like its land and culture. Apart from hindu and muslim influences, the Portuguese had left a marked influence on all aspects including their cuisine.Goa is known for its siestas. All shops in town close by two and re-open only after four in the evening. This time is known as their siesta time. The importance to their siestas is also shared by their cuisine.Another familiar site are the hawkers who go on bicycles honking to let people know of their arrival to sell hot, fresh from the clay oven pavs. Pav or bread is eaten with fish curry, chicken or any meat curry or vegetable curry..just like how chapati is served with the same gravies.. I had the fortune of having a small bakery right next door..so usually at dinner time..I just have to walk across and buy pav..instead of kneading chapatti doughs..Coming back to Goan cuisine, sea food is a must on their menu excepting during lent or fasting seasons.Some of t
Asparagus! 2007-10-11 00:57:00 How many of us are fans of the vegetable>Asparagus..Very few i guess..It is a vegetable that has a delicate flavour. Only the shoot of the vegetable is edible. It is a rich source of fiber and other nutrients..They are usually stemed or boiled and are served with oil, or a salad dressing..When buying asparagus from the market..look for plump instead of shriveled stalks.It is usually not very commonly available in Indian markets. Canned asparagus is widely available.Store fresh asparagus stalks in a glass filled with little water. Place it in a refrigerator otherwise it could lose its freshness.Subscribe to my space!
Another goan treat for your palate! 2007-10-11 00:57:00 Traditional Goan Fish CurryA trip to goa is incomplete without having savoured rice and fish curry...Every restaurant serves this meal in the aftenoons..This meal comprises of plain white rice, fish curry, a fish fry, a dish of clam and coconut mix..and cocum juice for digestion..Below is the recipe for fish curry without measurements because this was narrated to me by my maid.For the fish curry..the fish slices are mixed with salt, green chillies sliced onion.Blend grated coconut, coriander seeds, cumin seeds, garlic,dried red chillies,ginger, turmeric powder adding enough water. Fry this mixture along with a few cups of warm water in a pan on medium heat for atlaest 20 mins. Cook until the desired thickness of gravy is obtained. Now add the fish and tamarind pulp. Remove when the curry is done.Serve hot with white rice.Subscribe to my space! Read more:treat
A Chutney 2007-10-11 00:57:00 A different kind of dip for pakoras, bhajjis, french fries and the like.. 1 cup of coriander leaves1/2 cup of grated coconut2 Green Chillies1 shallot, chopped1 1/2 tsp ginger/garlic pastesugarsalt1 tsp lemon juiceBlend all of the above adding enough water.Coriander leaves can be substituted by mint leaves also. I used a bit of both.It could probably taste nice as a sandwhich spread too..Subscribe to my space! Read more:Chutney
It is Tapioca/Kappa! 2007-12-18 23:40:00 A big applause to Bindiya for guessing it incorrect first!!! :))) Sig, a self-respecting mallu knew the answer but did not want to yell out the answer..sighhh!!!A big applause to Seena for guessing it correct. It is Kappa/tapioca.Some of the other guesses were bittergourd pieces, plain coconut, coconut burfi, sugarcane!!! Wow the pic can get people guessing like crazy!!!Anyway the meal was a comfort meal comprising of boiled kappa/tapioca with a spicy chutney!!Subscribe to my space!
Guess?? :) 2007-12-15 09:19:00 With the guessing game going on, here's mine..No clues!Subscribe to my space! Read more:Guess
An entry for "Click" and wrapping up for the year!!! 2007-12-24 05:08:00 Show us you favourite nut(s)! The theme for jugalbandhi's href="Click
event!This set just not me thinking, but my three year old as well! Being accustomed to seeing her mom clicking anything edible, she asked me to click the pic that you see below!Another one that I clicked Here is my entry for the eventAnd I am away from blogging until next year.Here's wishing all of you and your family a great X'mas and a fantabulous NewYear!Subscribe to my space!
Chocolatey Cinnamony Nut Crunchers 2007-12-23 23:23:00 The last two months have been sweet months as in I got to eat loads of chocolates, candies, sweets, cakes, tarts and so on. I did not resist my temptation in carrying the below recipe to interesting twists and turns not just in the taste and look but the name as well! During the process, I learned two important factors while melting chocolate: a) Never ever let water come into contact with the chocolate and b) never over heat. These two will result in a textured mass that will be of no further use.For the crunchers:400g dark chocolate150g unsalted butter4tbsps milk6 cups icing sugar2 tbsp cinnamon (powdered)1 cup chopped nuts (I used macadamia, walnuts) Melt the chocolate until it reaches a smooth consistency. Mix the remaining ingredients and pour this into a greased tray that is buttered and refrigerate for several hours. Cut into pieces and serve sprinkled with some cinnamon powder.I upturned the tray and broke it for a more unruly charm!!!Since the monthly spice for the event hoste
Yule Log/Daring Bakers! 2007-12-22 05:40:00 My second challenge. Kept postponing it till the very last minute. Done with it and here's the proof..It did look nice but the pics say otherwise :((((Anyway, I did receive wonderful compliments, so there!!!)This was a challenge put forth by Lis and Ivonne and the log was ideal for the month of December. Here goes the recipe:Yule Log (Serves 12) Sources: Perfect Cakes by Nick Malgieri and The Williams-Sonoma Collection: Dessert Cake should be stored in a cool, dry place. Leftovers should be refrigeratedWhat is required• A genoise cake (using the recipe below) • A coffee buttercream frosting (using the recipe below)• Meringue or Marzipan mushrooms (using the recipes below)Plain Genoise3 large eggs3 large egg yolkspinch of salt¾ cup of sugar½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)¼ cup cornstarchone 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again1.Set a rack Read more:Daring
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