Month: February 2016

Mutton chops

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Mutton or lamb chops is to be top listed compared to other meat, as the protein level and the nutrition level is much higher than other meat.Meat chops are nothing but the rib part,with a little of the bone and flesh and a little of marrow.This recipe that I give you now is a very easy one,and could be served as starters too.
Ingredients
500 gm mutton chops
2 tblsp ginger-garlic paste
1/2 tsp pepper powder
1 tsp.garam masala powder
1 tsp.chilli powder
1 tsp.cummin seed powder
2 tblsp.vinegar/1/4 cup curd
Salt to taste
Butter or ghee for basting
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For coating-2 eggs beaten

Method
Marinade the chops with all the ingredients for minimum half an hour, and cook in its own juices(no need to add water)till it dries up.Dip each chop in the beaten egg and grill lightly till the egg is of a nice brown color on both sides.(This will take 2-3 minutes only).
Can be served mint sauce.

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Brain smore (lamb)

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I learnt this dish from one of my friends,who had invited us to a quick breakfast,and I was really fascinated by the combination of the breakfast served.Crunchy French loaf with this curry.It really was tasty,not too hot, mild spice,and the blend of coconut milk was amazing. Simple and super!So do try and send me your comments.
4 lamb brains
2 tsp.ginger garlic paste
2 green chillies chopped
1 onion chopped fine
1 tsp.chilli powder
1/2 tsp.turmeric powder
1 tsp.garam masala powder
1 tomato chopped
1/4 cup coconut milk
1/4 tsp.pepper powder
Curry leaves
1/2 tsp.fennel (saunf)seeds
1 tblsp.ghee /butter
Salt to taste
Coriander leaves for garnishing

Method
First clean and wash the brains.(if possible remove the membranes). Next boil for 5 minutes in a pinch of turmeric powder.Remove from water and cut into desired size.
Heat oil in a pan,when heated add fennel seeds and curry leaves.Next add chopped onions and green chillies and saute till the onions are light pink. Add tomatoes and the ginger-garlic paste with turmeric and salt and cook till tomatoes are soft.Add chill powder, garam masala and the pepper powder and saute for another two to three minutes. Next gently add the cut brains and the coconut milk and simmer for 5-7 minutes.
Garnish with coriander leaves.
This can be served with rice,French loaf,chappathis,stringhoppers,hoppers.

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CARAMEL CUSTARD CAKE

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This is a recipe from the Thai cuisine.After this dessert is baked,it comes out with 3 layers.Interesting?
Let’s get into the recipe
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Ingredients
First layer
50 gm sugar +3-4 tblsp water
Second layer
4 egg yolks
1/2 cup sugar
1+1/4 cup evaporated milk or 1 cup powdered milk mixed with 1/4 cup water
1 tsp.vanilla essence
Third layer
100 gm flour
3 eggs (use whites of 3 eggs,and yolks of 2 eggs only for this layer)
3 tblsp.oil or melted butter
4 tblsp.sugar
A pinch of salt
Zest of 1 lemon,orange or sweet lime
1/4 cup lemon,orange,sweet lime juice
A pinch of cream of tartar or 2 drops of lime juice.

Method
For the first layer.Caramelise the sugar to a nice dark brown color.Pour into the baking tray.

Second layer
Beat the yolks and the sugar well.Add the milk, essence and beat for another 3-4 minutes. Pour over the set caramel.

Third layer
Beat the egg whites with cream of tartar or lime to a stiff froth.
In another bowl beat the yolks and the sugar.Fold in the rest of the ingredients. Finally fold in the egg whites.Pour over the second layer.Bake in a moderate oven for 30-35 minutes (175 degrees)
Insert a skewer into the top layer only and once it comes out clean.Immediately loosen the sides well with a spatula and slowly flip over. The three layers will be clearly visible.

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CRUNCHY PAKODAS OR PAKORAS

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These type of crunchy stuff is the favourite of all ages.You could store these for 1-2 days.The leftover pakodas can be dropped into kormas or gravies.Im going to give you the basic recipe with many variations.
For the basic pakodas
1 cup gram flour(Chickpea, besan)
2 tblsp.rice flour
2 tblsp butter/ghee
2 pips garlic crushed
2 onions sliced fine
2 green chillies sliced diagonally
Curry leaves
1 tsp.saunf or fennel seeds
1/2 -1tsp.chillie powder
1/2 tsp.sesame seeds(optional)
Salt to taste
A pinch of asafoetida.
Oil for frying

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Method
Heat the ghee.Mix all other ingredients and add the heated ghee. Sprinkle some water and make it crumbly.The dough should hold onto the tips of your fingers when you press on to drop tiny portions to fry.Fry to a golden brown color.
Now this is the basic recipe.
For the combinations and variations
1.Add chopped mint leaves
2.Add spinach or palak leaves chopped
3.Any type of greens you prefer
4.Add peanuts
5.Cashewnuts
6.Cashewnuts and mint
7.Grated carrot or cabbage cut fine
8.Small pieces of fish,chicken,and mince meat prawns can be added to the basic dough.
9.Grated paneer or cottage cheese
10.Brinjals,ladies finger,capsicum chopped fine.
These pakodas added to make pakoda kormas or currys is  good to serve with any rice,chappathis, iddli,stringhoppers, To add to currys you have to add the pakodas after you make the curry,and simmer for just 1-2 minutes,and garnish with coriander leaves.
It is more like a kofta or meatball curry the only difference is the crude shape,and not like a ball.

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Radish delight

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This dish was created in a hurry.Tried the tic tat toe method and unexpectedly it turned to be delicious.Some do not like the smell of radish,but this tasted really good.So do try and send your comments.
Ingredients
2 radish cut into roundels
1 tsp.gram flour
1 onion
1/2 inch piece ginger
1 onion chopped
1 big tomato/2 small tomatoes
1 small piece jaggery/1 tsp honey
1/2 tsp.turmeric
1/2 tsp chilli powder
Salt to taste
1 tblsp.ghee or oil
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Method
Grind the tomatoes and ginger.
Sprinkle gram flour on the radish slices.
Heat the oil in a pan,and add the radish and cook for 5 minutes. Then add the rest of the ingredients and cook on a slow fire till oil separates.
Good to serve with rice and chappathis.
Note:If you like to use in wraps you could grate the radish and use with green peas

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Horsegram sprouts dosai(pancakes)

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Horsegram or kollu,is protein rich,fat burner,and a good source of heat and energy.Compared to other legumes it has the highest content of calcium.Good for arthritis,asthma, bronchitis.It is a tough grain which doesn’t cook easily if not presoaked. Here I’m using horse gram sprouts for a quick and easy preparation. Any lentil which is sprouted, and used will add to the nutrient,and I like to use sprouted gram. Now for the recipe
Ingredients
1 cup horsegram sprouts
1 cup raw rice soaked
2-3 tblsp black gram/ulundu
1/2 tsp cumminseeds
10-12 onions(small)
2 green chillies chopped
1 inch piece ginger
Few curry leaves chopped
1/2 tsp peppercorns
1/4 cup grated coconut (optional)
1 tsp salt.
Ghee or oil
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Method
Soak the rice and black gram for 20 minutes.Grind coarsely with the sprouts,cumminseeds,ginger,and peppercorns.Add salt.
Mix the cut onions,green chillies, curry leaves,coconut. Mix well and make like pancakes.
Serve with coconut chutney or any chutney of your choice.

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Beetroot chocolate cake with date icing

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This is a red velvet cake made with the beetroot pulp.Normally I use beetroot juice to make red velvet cake.This time I tried it with the pulp, which turned out really good,moist,and yumm.The filling was lemon cream cheese frosting and the icing was a date and chocolate icing,with hazelnut praline. I’v got to tell you this,that the taste of beetroot will not be there at all.So the beetroot haters, could try this,without any doubt.I’m definite you are going to love it.
Let’s go to the recipe..
Ingredients
250 gm beetroot boiled and pureed
300 gm brown sugar or white sugar
1/2 tsp.vanilla essence
225 ml.vegetable oil/olive oil
3 eggs
1 tsp.soda bicarb
6 tblsp.cocoa powder
A pinch of salt
225 gm flour
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Method
Mix the bold listed wet ingredients first and blend well.Next mix the dry ingredients, and add to the wet ingredients. Pour into a greased tin and bake in a slow oven (160 degrees)for 40 minutes or untill done.Allow to cool and ice the cake.
For the filling
150 gm cream cheese
70 gm butter
1 tsp.lemon essence
1-1+1/2 icing sugar
1 tsp. grated lemon rind.
1 tsp.lemon juice.
The cream cheese and butter should be at room temperature. Blend aĺl these in well.Sandwich the cake with this filling.
For the date icing
2 cups kinia dates or any moist dates pitted
1 cup boiling water
1/2 cup cocoa powder
1 tsp.vanilla essence
A pinch of salt
Pour boiling water on the dates,and allow to stand for 15 minutes. Grind the dates with the rest of the ingredients fine and coat the cake.Decorate the cake with hazelnut praline.
For the praline
1/2 cup hazelnuts
1 tblsp butter
1/4 cup sugar
Heat all the ingredients till sugar melts and caramelised.Transfer to a wooden board or parchment paper.Once it is cool.Powder coarsely and coat the sides of the cake.
You could add grated chocolate too.
Note:Eggless lovers!Do check my Eggless red velvet cake.You could use the Eggless cake to make this cake.

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WHITE PEPPER,PEAS PULAO

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White pepper is an excellent spice with loads of health benefits.To give an outline of the benefits :Antioxidant, aids digestion,treats headaches,coughs,ulcers,and colds.To list the benefits it will be long,so I take a break here.
We should understand that there are ever so much good, nature has to offer,and  we must always try our best to avail the benefits by avoiding the use of instant foods and processed food.Easy and instant food=Easy and instant sicknesses. Take care in what you consume.Well,now for the recipe. This is a very easy,simple and tasty recipe.
Ingredients
250 gm basmati rice
1 tsp.white peppercorns
1 cup fresh green peas or presoaked
2 cardamons
I piece cinnamon
3 cloves
1 tablespoon dried fenugreek leaves(kasuri methi)
1-2green chillis(slit)
1 tsp.saunf
3 tblsp.ghee
1/4 cup coconut
1 onion chopped
Salt to taste
Method
Wash and soak the rice for 10 minutes.
Grind peppercorns, garlic, ginger, and coconut to a fine paste.
Heat the ghee add the whole spices and onions,till the onions are light brown.Next add the paste and green chillies and saute for 2 minutes with salt. Next add the rice and the rest of the ingredients and saute for about 5 minutes.Add warm water just 1 inch above the rice level.Check the salt levels and cook on a slow fire till done,or transfer all into a rice cooker for easy cooking.
Garnishing is not needed but if you like you could add chopped coriander leaves.
Serve with any spicy curry and raita.

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DATE ‘N’WALNUT BANANA CAKE

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This is also a quick recipe ,if you have all the

ingredients at hand.

Baked this in a bundt tin,and all loved it.

The blend of the bananas dates, and the crunch

of the walnuts is awesome.

So let’s go to the recipe.

INGREDIENTS

200 gm butter

125 gm.brown sugar(preferably)

3 eggs

225 gm flour

1+1/2 tsp.cinammon powder

4 tbsp.honey or thick caramel syrup ( optional)

3 ripe bananas mashed

125 pitted and chopped dates

75-100 gm walnuts chopped

1 tsp baking powder

METHOD

•Mix all the ingredients together, except the

bananas and dates in a food processor or a

cake beater.

•Add the bananas and dates and mix, for

another 1-2 minutes.

•Pour into a greased bundt tin,and bake for

35-40 minutes or untill a  skewer inserted,

comes out clean.

•After its cool,transfer to a serving tray and top

with glaze or chocolate sauce.

For the glaze
4 tblsp.honey

3 tblsp butter

few walnuts

Honey can be replaced with sugar

Method
Heat these ingredients for 4-5 minutes and

glaze the cake.

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ULUNDHU VADA

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Here I go south Indian! Yes,this is a delicacy in South India mostly Tamil Nadu.It’s an anytime finger food.This vada having the looks of a savoury doughnut, can be eaten plain or with any chutneys like coconut chutney or any of ur favourite chutneys.This vada can be served soaked in sambhar,curd or yoghurt and even rasam too.My favourite is the curd soaked vadas,and sambhar soaked vadas. Well here i’l be giving you the method of the thayir(tamil) dahi(hindi) or curd vada. I’m adding more lines to this recipe?Ok, let’s go to the recipe.
Ingredients
200 gm black gram dal or urad dal
1 tblsp raw rice(optional)
1 inch piece ginger chopped
3-4 green chillies chopped
1-2 tsp. Peppercorns
1/2 tsp.cummin seeds
Few curry leaves
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1 onion chopped fine(optional)
a pinch of asafoetida
A pinch of soda bicarb(if you don’t like soda bicarb,add a tblsp.of curd.
Salt to taste
Oil for frying
Method
Soak the gram and the rice for 30 minutes (if you soak for long the vadas will absorb lot of oil).Grind the dal and rice,pepper and cummin to a paste without adding water.If it’s little grainy don’t mind it.Add the rest of the ingredients and mix well.Heat the oil.Wet your hands or use a piece of aluminum foil.Place a little of the thick batter.Make a hole in the centre and slip into the oil carefully and deep fry on medium heat till golden brown.
What I do when in a hurry :Just drop spoonfuls and make a hole with a skewer while in the oil and rotate.Then you will get it easily.
To make curd vadas
Fry all the vadas, drop them in hot water for 10 minutes, squeeze out the water lightly,and soak in the curd(add salt). Garnish with green chillies and coriander leaves. You could add a dash of paprika powder/kashmiri chilli powder.
To prepare the curd.Beat the curd lightly with salt,1 tsp.sugar,a pinch of asafoetida. Then add the soaked vadas
For sambhar vadas .
Add the soaked vadas to hot sambhar(will be postingthe recipe soon).Serve hot.

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Beans Chilli Curry

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This is a one pot cooking vegetable curry,easy,spicy,and tasty. This is mostly served with rice.Sri Lankans make this with a dash of Maldive fish.
So for the recipe
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Ingredients
250 gms beans cut into 1 inch pieces
3-4 tomatoes
2 green chillies chopped
1-2 tblsp coconut oil
2 tsp.chilli flakes
1/4 tsp.chilli powder
2-3 garlic pips
Curry leaves
Salt to taste
1 tsp.lemon juice
1/4 cup thick coconut milk
Method
Mix all the ingredients except the lemon juice,and coconut milk,in the cooking vessel and simmer on a low flame, till the beans are cooked and the tomatoes are well blended.Add coconut milk,and cook for further 5 minutes. Remove from fire.Add lemon juice.
If you are adding Maldive fish you could add while mixing.

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APPLE,CRANBERRY TART

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Apple the wonder fruit known for its luscious

looks,and health benefits is my subject today.

Apple is low in calories,and high with

antioxidants,and when turned into a dessert it’s

simply addictive.

I don’t want to go deeper into the health side,so

now for the recipe

Ingredients for the crust
1 cup flour
3 tblsp.butter
1 egg
1/4 cup sugar
Bind all these together to form a dough.If needed add milk or water.(I did not add water or milk)
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For the filling
4-5 granny Smith apples or any apples (I tried using both red and green)
1/4 cup brown sugar
2 dried orange slices or 1 tblsp marmalade
1/2 tsp.lemon rind (grated)
2 tblsp lemon juice
1/2 tsp spice powder (cinammon,clove,cardamon)
a pinch of nutmeg powder
1/4 cup cranberries
a pinch of salt.
Core the apples and slice.(optional to peel).Mix all ingredients in a bowl and set aside.

For the topping
1/2 cup rolled oats
1/2 cup wheat flour
1/4 cup sugar(preferably brown)
4-5 tblsp butter.
Mix all together and use as topping.

Method
Roll the pastry,Line a greased tart tin.Add some beans or uncooked rice and bake (180 degrees)for 10 minutes. (This is done to prevent the bottom of the pastry from puffing up.)When it’s light brown, remove from the oven.Take the beans off the tart, and add the apple filling.Press the topping of the oat filling and return to oven for another 35 minutes.(180degrees)
Serve with fresh cream,cranberry sauce,or custard.

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Grilled brinjal in ginger sauce

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This brinjal preparation is more towards the Chinese platter.It is good if served with fried rice,egg rice,or steamed rice. The ingredients are
250 gm brinjals cut into thin slices.
1 big onion chopped
2 inch piece ginger
1 tomato
2-3 green chillies
1 tsp.worcestershire sauce
1/2 cup tomato sauce
1/2 tsp.pepper powder
1 tsp.chilli powder
1 tblsp honey
2 pieces cinammon
3-4 tblsp.olive oil or sesame oil
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Method
Grind the ginger and tomatoes together.
Pour the oil in a shallow grilling pan, grill the brinjal slices lightly.Add the onions and cinammon and keep grilling for another 5 minutes.
Next add the ground ginger and tomato mixture and cook for 3-4 minutes. Add the rest of the ingredients and cook till its well blended.Garnish with coriander leaves.

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Wheat Flour Jaggery Burfi (Gur Papdi)

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This is a ‘wow ‘sweet and originated from North India(Gujarat),and it’s called Gur Papdi. This sweet is a very healthy sweet,and even diabetic patients can eat without any questions.Few ingredients and a quickie too.
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Ingredients
2 cups wheat flour
1 cup ghee
1 cup vellam(jaggery)
A pinch salt
2 pinches of nutmeg powder
2-3 cardamons powdered
Few almonds and pistachios chopped
Method
Heat the ghee in a thick bottomed pan,add the wheat flour and roast till both the ingredients are well blended,and a nice aroma emanates.Do not brown it.It will look like a soft dough.Remove from fire and allow to cool for a few minutes. (The mixture should not be too hot,only lukewarm).Add the jaggery, nutmeg,cardamon powder and salt,and mix well.Put the mixture on a greased tray . Spread the nuts on the mixture Press the nuts well inside.Cut into shapes you desire.This will taste even
better if it’s made the previous day.

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Milky mushrooms and cabbage

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This is a very simple dish and tastes good.Good for a filling or a side dish with rice or rotis
1 pkt.mushrooms sliced
200 gm cabbage cut fine
3-4 green chillies
2-3 tblsp.butter
1/2 tsp pepper
1 tblsp.rice flour/cornflour
4-5 pips garlic.
Salt to taste

Heat a shallow pan.Add butter and first add the sliced mushrooms and cook for 5 minutes. Next add all other ingredients except the flour and cook for another 10 minutes.Add flour to remove the moisture. Mix well and serve hot.
Note:You could add eggs instead of flour.

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Green Chickpea Kofta Curry

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This is a protein packed recipe,and highly nutritious too.There are various types of chickpeas,today I chose the green pea.You have to pre-soak the gram in the night,or even 1 – 3 days till it sprouts up.I prepared after it sprouted,as the sprouted ones add to the protein and nutrients. For the recipe
Ingredients for the kofta
200gm soaked gram
1/2 a bunch of coriander leaves
2 green chillies
Salt to taste
2 slices bread.
Oil to fry
Grind all this together without adding water,to a coarse paste.Make koftas and fry in oil,and set aside.
For the curry
1 onion chopped
2 tomatoes
1 tblsp ginger-garlic paste
1/4 coconut
1 tsp chillie powder
1/2 tsp. turmeric powder
1 tsp.garam masala powder
1 green chilli
1 tblsp.ghee/butter
1/2 tsp fennel seeds
Salt
Method
Grind coconut, green chillies,fennel seeds to a fine paste. Add the chopped tomatoes to the ground mix and grind the tomatoes coarsely. Keep this coconut- tomato paste separate.
Heat a pan, add ghee the onions,ginger-garlic paste,and saute till onions are translucent. Next add the spices and ground mixture with a little salt,and cook on a slow flame, till you see the oil separate. Add 1/2 -1 cup water. Add the fried koftas,and lime juice.Salt to taste. garnish with coriander leaves.

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