TAPIOCA KORMA


This yam ( root vegetable) contains many health benefits.Known as ‘ Maravalli ‘in

Tamil,’Kappa‘ in Malayalam,’Manioc‘ in Sinhala…..(google check for other names)

This yam is cooked in many ways according to different cuisines .

I normally boil it with turmeric ,peppercorns add coconut and have it with Coconut

Sambol .( Pol Sambol) the Lankan way and my favourite too.

Today I’m going to share with you a Kerala dish ‘ Kappa korma’.

Breakfast for iddli was on the menu,and I thought to make something different to be

served with and this recipe flickered on.

Recently when we visited Kerala,the hotel we stayed hosted a cookery demonstration

and that’s where I extracted the idea from.

Can be served with rice,chappathi,appams,iddlis ,bread dosas.

My combination today was with iddli .

Let me share this authentic and tasty recipe with you all.

INGREDIENTS

1 small yam ( cleaned and cut into strips) and soaked in water

1 onion chopped

6-7 garlic cloves

1 inch piece ginger

3-4 green chillies

1 big tomato

Whole garam masala ( saunf,cloves,cardamon,cinammon)

1/2 tsp turmeric

3/4 tsp chilli powder

2 tblsp oil

Salt to taste

For coconut paste

1/2- 3/4 th cup coconut

1 tsp sesame seeds

3-4 cashewnuts

Saute this in a little oil and grind to paste .

METHOD

First grind the ingredients in italics to a paste and set aside.

Heat oil in a pressure pan,add the whole garam masala and the green chilli paste with

salt and saute for a minute and then add chopped onions.

Next add in the tomatoes,with the yam ,chilli powder,and turmeric powder and saute for another 2 minutes.

Add the coconut paste now and mix well.

Add 1-2 cups water and pressure cook for 3 whistles.

Allow the steam to be released on its own.Serve hot!

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DOUBLE DECKER KALAKAND


This is a sweet made with cottage cheese/paneer and thickened milk.Some use home

made paneer,but for those who have less time and want to do it instantly you can use

store bought paneer too.

This can be made without chocolate and with lot of variations. ( suggestions will be at the end of the recipe)

For my version I have added cashewnut powder .You can add milk powder or mawa

INGREDIENTS

1/2 litre full cream milk

200 gm paneer / cottage cheese mashed.

1/4 – 1/2 cup sugar(depending on individual sweet tooth)

a pinch of salt

1/2 tsp elaichi powder

Sliced nuts for topping.

METHOD

Heat milk till it is reduced to half.

Add sugar and keep stirring till it is thick.

While it is semi- solid add the paneer and cook .

Next add the cashewnuts powder / mawa or milk powder,elaichi powder and mix well

till it forms a mass ,not crumbly. (If it becomes crumbly don’t worry add a little milk

and it will be fine)

Transfer  onto a greased plate and allow to set for minimum 2-3 hours.You can also keep

it in the fridge to set.

You can use silver vark and nuts for the topping.Cut into desired shapes

Now,if you are going to make chocolate layer also…method is simple .

Divide the mixture into 2 and add 1-2 tsp cocoa powder ( check and add) whilst hot .Mix

well and pour on the white layer after it is partly cool.

Variations :

1. Coconut and chocolate layer.You can add dessicated coconut to the white layer ,and top layer chocolate.

2.Add mint essence and a drop of green color to the bottom layer ,and for                         the top chocolate or basic white layer.

3.Rose petals with rose essence

4.Kesar or saffron layer

5.Rose color and rose essence or syrup with chocolate layer.

Do try your innovations too and post in your suggestions

KOFTA BIRIYANI


Another biriyani recipe to my biriyani list.

The meat is made into koftas and added to the rice.

Flavourful,Aromatic and tasty rice!

You can use any meat to make this type of biriyani.The same can be tried to make

stringhoppers biriyani too.

Now for the recipe.

INGREDIENTS

For the kofta

500 gm boneless chicken

2-3 green chilli

1 tblsp ginger-garlic paste.

1/2 tsp.garam masala powder.

Salt to taste

Few curry leaves

1/2 cup roasted gram dal / soaked channa dal

Oil for frying.

METHOD

Blend all together coarsely.Form into koftas and fry till golden brown and set aside.

Ingredients for rice.

500 gm rice

3-4 onions sliced

A little coriander leaves,mint leaves,some fried onions ground to a coarse paste

1 tsp red chilli powder

2 tblsp biriyani masala powder ( biriyani masala powder)

5-6 slit green chillies

1/4 cup curd

1 tsp. whole peppercorns

juice of 2 limes

Whole garam masala (3 cardamons,2 inch cinammon ,4-5cloves,1 tsp saunf)

Few curry leaves

2-3 tomatoes

Ghee

2-3 tsp kasuri methi leaves.

salt to taste

METHOD

Take a little oil from the left over fried oil and add the whole garam masala first ,and

then add sliced onions. (reserve a few amount of fried onions )

Once it is slightly brown,add the slit green chillies.

When you see the chillies turning color ,add ginger garlic paste, tomato,chilli

powder,coriander- mint paste and biriyani powder,curd and cook till you see all well

blended.Add the koftas and mix well.

Add 1 cup warm water and cook for 5 minutes.

For the final mix

Add some ghee and the reserved onions at the bottom of the vessel you are going to cook

the rice.

Add the soaked rice,and pour the kofta mixture over it.

Add lime juice and a few mint and coriander leaves.

Add warm water 1 inch above the rice level.

Check for salt and cook on a slow fire till done.

When done heat a little ghee ,pour ove rice and cover.

Garnish with coriander leaves and fried cashewnuts if you prefer.

Serve with raita ,and dishes of your choice.

CREAM CHEESE POUND CAKE ( with variations)


Firstly, I would like to brief you, why it is called pound cake.

The recipe is in the title itselfand as each of the ingredients were a pound ,simple as it is..

that’s how the name originated.

Pound cake,Butter cake both are the same.

Now I’m going to share Cream cheese pound cake recipe,with cream cheese and little

almond flour added to make the difference.

It is awesome as the butter cake or pound cake.

I had to take a little more weight to the ingredients,as i had 200 gm of cheese and wanted to use it fully.

You could calculate and make lesser amounts.

Moving on to the recipe now

INGREDIENTS

340 gm flour

340 gm sugar

300 gm butter

6 eggs

100 gm almond flour

1 tsp.vanilla essence

200 gm cream cheese / paneer

A pinch of salt

METHOD

Cream the cheese and butter together till creamy.

Add in the sugar,and one egg at a time beating continuously.

Once it’s  creamy and airy ,stop beating.

Fold in the flour,almond flour,baking powder with a spatula and transfer batter into

suitable tins you like.

Bake in a moderate oven( 180 degrees )for 30-40 minutes or untill done.

You can make many variations from the same mixture

Lemon : Just add 1 tblsp.of the peel gratings and 1-2 tblsp of the juice.

Orange : Same as the lemon

Chocolate marble cake : Take half of the batter add 2 tblsp cocoa powder mixed in hot water( to get the dark color).Add 1 tblsp curd or yoghurt.

Dry fruits can be added

Variations for toppings

Chocolate,lemon or orange glaze, Coconut and chocolate…many more you can innovate.

Believe a plain slice of pound cake is divine.

Happy baking!

Photo shows a cakes baked in loaf tin,bundt tin,and the rectangular slice was with cherries and chocolate chips

CHOCOLATE- COFFEE MOUSSE CAKE


This cake base is the same recipe I posted 2 days back.You can use any dark chocolate

base. CHOCOLATE HAZELNUT CREAM CAKE -click on the link for the chocolate base

INGREDIENTS ( for the mousse)

2 egg yolks

100 gm sugar

1.5 cups milk

2 cups whipped cream

1 tsp coffee powder

1 tsp. vanilla essence

2 tsp.gelatine

1/4 cup water

2-3 tsp cornflour

METHOD

First soak the gelatine in a little water and set aside.

Beat eggs and sugar till creamy.

Mix the cornflour in 1/4 cup water .

Heat milk lightly ,add cornflour ,coffee powder and cook till you see it turning thick.

Remove from fire.

Now add the rest of the ingredients except the cream in the same heat andd mix well.

Beat the whipping cream till it hold peaks and mix into the coffee mixture.

Once cool, pour over the cake and allow to set well (overnight  or 1 day prior is best)

Dust  the top with cocoa powder when you serve .Top with praline or chocolate sauce.

 

 

 

BA-PINACOLADA SMOOTHIE


Do not be confused with the title of the drink .

It’s christened by me as I have added banana,turmeric to this healthy pinacolada

smoothie.

As Coconut milk is used widely, nowadays due to the enlightenment of it’s health benefits

i bring this recipe to you.

INGREDIENTS

1 -2 bananas

1/2 of a ripe pineapple

2-3 cups of fresh coconut milk

1/4 tsp turmeric

1 cup coconut water ( optional)

A pinch of salt

A pinch of cinammon powder for each serving ( optional)

Sweetner of your choice .( I did not add any sugar as the sweetness in the fruit is enough for my folks)

METHOD

Blend the fruits together fine and smooth .( You could strain if you like)

Add coconut milk and mix well.Serve chilled with a sprinkle of cinammon powder .

PUFFED RICE MIXTURE


Sweet,Karam, coffee is the rule for any tea time.

As I made a sweet today,thought to make something hot and spicy to satisfy the karam

taste buds.

A healthy preferance for your cravings, without sabotaging your diet that also gives a

quick burst of energy,as it has a high fibre and protein content.

Puffed Rice is also low in calories and enriched with extra vitamins and minerals.

This puffed rice when mixed with other nuts and flavoured ,it is like comfort food for

many .

This recipe is one like that without much hassle.

Consuming less time and less of your energy,so do try an send in your comments!

For the recipe now

INGREDIENTS

1 cup lotus seeds ( makhana)

1/2 cup cashewnuts

1 cup peanuts ( raw peanuts)

1/2 cup roasted gram dal (pottukadalai)

3-4 cups of rice flakes/ pori

1/4 tsp turmeric

1/2 -1 tsp chilli powder

Few curry leaves

1 tsp cummin powder

1/2- 3/4 tsp.amchur powder

2-3 dry chillies

Salt to taste

1 tblsp.ghee

1 tblsp.sesame oil

1-2 pips garlic crushed

A pinch of asafoetida

1/2 tsp.sugar

METHOD

In 2 tblsp ghee ,fry the lotus seeds on medium flame till crisp. Remove and set aside.

In the same pan toss the cashewnuts lightly and set aside.

Heat sesame oil in another pan,add mustard seeds, dry chillies,curry leaves,garlic,

turmeric,chilli powder, salt and roast the peanuts till crunchy.

Next add the rest of the ingredients ,with the makhanas and cashewnuts till the rice

flakes are crisp.

Allow to cool and store.

BEETROOT CASHEW KATLI


Sweet stories in the air for Diwaliand ithought to share my new try ,ahealthy nutritious sweet which noone will resist it .I have tried many sweet and savoury recipies with beetroot .Even in the making of red Velvet cake I avoid using color and use only beetroot extract.Now coming to katli,I tried this by just grinding the beetroot to a paste,but I did not get the expected result.This time I made the beetroot paste,spread it on a parchment paper and baked for 15 minutes ,switched off the oven and allowed to cool in the oven itself (I used only 1 beetroot so the timing is enough).This method , tasted very good . the raw taste of beetroot was absent,and the color was good.So now let me share this recipe with you all.INGREDIENTS1 cup cashewnuts1/2-3/4 cup sugar1 beetroot ( follow instructions above)A pinch of salt1/4 tsp cardamons powder2 – 3 tsp.ghee1/4 cup milk powder1/8 cup water.METHODHeat the sugar and water till 1 string consistency .Add the finely ground cashewnuts,beetroot puree,salt and mix on a low flame.Add the rest of the ingredients and mix till it forms a like a ball of dough.Remove from fire and keep stirring with a spatula .Transfer to a greased plate and slightly roll to get a thin layer.Dab the silver vark on and cut into shapes you like.Tip: Best results when you use fine beetroot puree.

CHOCOLATE HAZELNUT CREAM CAKE


Hazelnut and chocolate is one good combination.

This was done for a quick dessert,but the taste was awesome.

A one layer cake with chocolate cream to sandwich ,topped with fresh cream, chocolate

shavings and praline.

I made praline with hazelnuts ( caramelised) .Simple and elegant .

INGREDIENTS

For the cake

2 cups flour

1 cup cocoa powder

2 cups sugar ( brown preferably)

1 tsp baking powder

1 tsp baking soda

A pinch of salt

1 cup milk/ buttermilk

3/4 cup oil

2-3 eggs ( depending on size)

1 tsp vanilla essence

1 cup boiling water

Method

First pour boiling water over the cocoa powder and mix well .

Beat eggs and sugar till creamy.

Mix the dry ingredients separately in another bowl .

Now mix the wet and dry ingredients together without any lumps .

Pour into baking tray and bake for 30-35 minutes (180 degrees )

Now for the layer

1 cup cream

Half cup chocolate chips

Lightly heat cream and pour over chocolate and stir well till chocolate is dissolved. Pipe

or spread between layer.

For cream topping

1-2 cups cream

2-3 tblsp of powdered sugar

1/2 tsp vanilla essence

Whip up the cream till it holds peaks and spread over the layered cake.

For the praline

2-3 tblsp sugar

1 tblsp water

1 tblsp butter

Heat the sugar and water without stirring on medium heat.

Once you see it browning on the sides ,mix lightly add butter and nuts.

Mix well and pour the mix quickly on a board or parchment paper.

Once it crystallise and cool crush it and use for topping with chocolate shavings

SAGO IDDLI


The easiest ever iddli ,with no rice or ulundhu.The only activity is to soak and

steam.Sago/sabuduna/ Sau /tapioca pearls is wonderful in making

payasam,halwas,kesari bhath ,kichidis….

Today I’m going to share the iddli recipe which is lovely served with tomato chutney or

chutneys of your choice.

Moving on to the recipe ..

INGREDIENTS

1 cup sago

1 cup rawa ( roasted )/sooji

2 cups  thick curd

Salt ( to be added after fermentation)

1/4 tsp.baking soda

METHOD

Mix the sago, rawa,and curd and 1/2 cup water allow to soak overnight.

In the morning add baking soda,salt and mix .

If the batter is too thick you can add a little water.( like iddli batter).

Pour into greased iddli moulds and steam for 7-8 minutes or till done.