CHICKEN CASHEW KORMA


This recipe can be made as a white chicken

curry ,by opting out the turmeric.

Can be served with rotis,hoppers,stringhoppers

and steamed rice.

Less spicy , but rich,creamy finger -licking

dish.

To the recipe now

INGREDIENTS

500 gm chicken

10 cashewnuts

2 big onions cut into quarters

4 cloves garlic

1 inch piece ginger

1 green chilli

1/4 cup coconut

3/4 cup curd

1/2 tsp white pepper

1 tsp coriander-cummin powder

1/4 tsp turmeric ( optional)

1 tblsp kasuri methi leaves

2-3 tblsp ghee

1 onion chopped

Whole spices (cloves3,cardamons3,cinammon 1

inch piece)

1 tsp fennel seeds

METHOD

First boil the onions and cashew together till

onion changes colour.(I kept it on the top dish

of the rice cooker to save time).Allow to cool

Grind this to a paste,with chilli,ginger,garlic

and coconut and set aside.

Heat ghee in a pan and add whole spices and

chopped onions.

Once the onions brown lightly,add chicken with

turmeric salt ,coriander powder and allow to

cook in its juices for 10 minutes on a slow

flame.

Next add curd,white pepper mix well and add

the ground paste.

Cook for another 5- 10 minutes.

Sprinkle kasuri methi leaves and remove from

fire.

This can be tried with seafood,potatoes,

paneer,mixed vegetables,potatoes,bottle

gourd,potato and peas .

RADISH CHEESE PARATHA


Radish paratha is always a favourite of my

family.

I have posted recipes of stuffed radish before

with variations . Do check the link https://

calinskitchen.com/2014/10/17/radish-parathas/

Today’s recipe will radish with cheese and

scrambled egg. Those who love mayonnaise

can substitute for cheese.

The mixture of the dough was different…made

with whey,ajwain and kalonji seeds.

Served with a lovely ginger,sweet and sour

chutney ,dinner was awesome!

Children will love the taste,so do try and send

in your valued comments and appreciates!

As the link to the previous post has explanation

of health benefits I’m going to the recipe right

away !

INGREDIENTS ( dough)

3-4 cups wheat flour

1 tsp salt

1/2 tsp ajwain seeds

1/2 tsp kalonji seeds

1 tsp sugar

Enough whey water to bind ( optional)

2 tblsp oil.

METHOD

Bind all these to a soft dough.

Apply oil on the dough and allow to rest for

minimum 15-20 minutes.

For the radish stuffing

Ingredients

3 radish peeled and grated

2 tsp chilli flakes

3 -4 eggs beaten

1 tblsp coriander-cummin powder

Salt to taste

1 tblsp butter or oil

1/2 tsp pepper powder

3-4 tblsp cheese ( your choice of cheese)

Method

Squeeze out the water from the grated radish.

Heat the oil,add the radish and the rest of the

ingredients, except the eggs and pepper, and

roast for a minute.

Shove the radish to one side of the pan,and add

eggs and pepper and scramble.

As the eggs start to scramble,mix the radish

and remove from fire.

Add cheese and mix well.

Divide portions of the dough . Roll out each

portion.

Place a tblsp . of the stuffing and roll into

shapes you like.

Heat a pan and cook the roti on both sides with

1 tsp oil for each portion.

Smear with ghee after you remove from fir and

serve with chutney.

You can serve with mint chutney/ raita too.

For the ginger -coriander sweet chutney

A small piece ginger

A handful of coriander leaves

1 tblsp date syrup

3-4 kokum peels

1 tsp chilli powder

Salt to taste

Blend all these ingredients to a fine paste .

Serve with roti.

COFFEE ‘N’ BUTTER SCOTCH TRIFLE CREAM CAKE


The layers of the cake are plain coffee sponge ,

and the cream is swirled with butterscotch

custard. Sandwiched, and topped with cream

and butterscotch custard and walnuts.

INGREDIENTS

6 eggs

1 tblsp.instant cofee

2 cups flour

pinch of salt

1/2 tsp. vanilla

2 cups sugar

1cup boiling water

2 tsp.baking powder

1 cup chopped walnuts

Mix coffee in boiling water.

Sift flour,baking powder and salt.

Separate the yolks from the whites of egg.

Beat the egg whites  untill stiff .

Add in the egg yolks and the sugar,and the

coffee decoction  gradually  .

Fold in the flour and walnuts(do not beat),

beginning with the flour and ending with the

flour.

Blend evenly.Pour into a greased baking tray or

two trays(so you needn’t have the hassle of

cutting the cake equally into two) and bake in a

moderate oven for 30 minutes.

Cream layer

200 gm cream

2-3 tbsp powdered sugar

Beat till stiff , and use

For the custard

2 tbsp butter

1/4 cup sugar

3/4 cup milk mixed with 2 tbsp cornflour

Melt the butter and sugar on a medium flame,

without stirring , till sugar melts and you get a

nice brown colour.

Slowly add in the milk ,and mix till the sugar

and milk blend to give a thick custard .

Allow to cool and pour over the icing creating

swirls.

ORANGE ‘N’ THUTHUVALAI RASAM


Solanum trilobatum or climbing brinjal in

English is a wonderful herb with many health

benefits, mainly good for respiratory problems

Nature’s blessed me with with this herb in my

culinary patch and I use it to make chutneys

mixed with different combinations.

Oranges in my fruit basket seemed to get the

stale look , so grabbed an orange and made this

beautiful rasam.

I never use rasam powders,because I want the

rasam to have the infused taste of the herbs or

ingredients I use in the making .

Moving on to the recipe now…

INGREDIENTS

A handful of thuthuvalai leaves ( without

thorns)

1 tsp peppercorns

1 tsp.cummin seeds

3-4 cloves of garlic

1/2 tomato

3-4 dry chillies

1/2 tsp turmeric

Juice of 1 orange

Salt to taste

For tempering

1 tblsp oil

1/2 tsp.mustard seeds

2 dry chillies

Curry leaves

A pinch of asafoetida

METHOD

First coarsely pound or grind the the bold

listed ingredients and set aside

Heat oil ,add the mustard seeds and the

ingredients listed for tempering.

Add the leaves and sauté for 2 minutes.

Next add the ground paste with salt and sauté

for 1-2 minutes .

Add 2 cups water and allow to reach boiling

point and switch off the flame .

Add the orange juice . Garnish with coriander

leaves.

Note: Always remember to pour orange ,lemon,gooseberry juices after switching off the flame .

It is believed that the nutrients will be lost if it is allowed to boil .

WHEAT ENERGY LADOO


This is wonderful energy providing ladoo.With

the richness of nuts,Edible gum ( badam pisin),

Coconut ,honey ….is undoubtedly healthy.

So do try healthy stuff during these times,and

keep your family fit !

To the recipe now

INGREDIENTS

1 cup wheat flour

1/2 cup almonds

1/2 cup cashewnuts

1/2 cup dates ( I used date syrup)

Pumpkin seeds, watermelon seeds or any seeds

of your choice

1/2 cup badam pisin ( you can add 1 cup but I

had only 1/2 cup ….effects of lockdown)

1/4 cup powdered sugar/ jaggery

3/4 cup coconut ( coconut chips cut from

fresh coconut and ground coarsely ,

1/4 tsp nutmeg powder

1/4 cup raisins

1/2 tsp cardamon powder

A pinch of salt.

1/4 -1/2 cup ghee

METHOD

Heat 2-3 tblsp of ghee and roast the gum first.It

should swell to a crunchy stage.Remove from

pan and set aside.

Lightly toss the almond,cashew,raisins for 1

minute in the leftover ghee in the pan.Remove

from pan and set aside.

Add another tblsp of ghee and roast coconut till

light brown. Remove from pan .

Heat the remaining ghee to the pan,and add the

wheat flour,and roast till you get a nice aroma

from the flour ( on medium flame).

Add the remaining ingredients and the roasted

ingredients into a food processor or blender

and pulse for few seconds only .

Make ladoo and store.

If the ladoo is crumbly to shape add ghee.

Note: You could use boora / Tagar sugar if you prefer to use

BUTTER BADAM CHICKEN


This is another lovely dish, cooked in butter

with the creaminess of almonds!

This can be served with rotis,rices, or any dish

you prefer.Very easy and delicious!

To the recipe now

INGREDIENTS

For the marinade ( minimum20 minutes)

Ingredients

500 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tsp garam masala powder

1/2 cup curd

1 tsp salt.

For the sauce

Ingredients

1 cup coarsely ground onions

3-4 tomatoes ground

1 tsp cummin seed powder

1 tsp Kashmiri chilli powder

1 tblsp kasuri methi leaves

10-12 almonds ground

30-50 gm butter

Method

Heat a wide non stick pan ,add the butter .

Next add the marinated chicken, and allow

to cook in its juices with butter.

Next add the onions and allow to cook on

medium flame for 10 minutes.

Next add tomatoes and the rest of the spices

Let the chicken and the tomatoes blend well,

and the oil separates.

Finally add the almond paste . Check for

salt.Add in kasuri methi leaves and remove

from fire .

BURGER BUN WITH RAJMA PATTY


This recipe was done from scratch . Baked the

bun the previous night and made this for

breakfast .Protein packed, with the ingredients

I had at home prepared a lovely breakfast!

It was a double decker, one was the patty with

chillie and tomato sauce ,and the other was

avacado ,tomato ..,,,,rest to the recipe now

INGREDIENTS

For the bun

2-3 cups flour

1 heaped tsp yeast

1 egg

2 tblsp milk powder / warm milk

1 tblsp sugar

1 tsp salt

3 tblsp butter

Warm water to bind the dough +prove yeast

Egg yolk mixed with 1 tsp milk ( for pre-bake

wash)

Few sesame seeds

METHOD

Add the yeast,sugar, 1/2 cup warm water,and a

handful of flour . Mix and allow to prove till

foamy.

Next mix in the rest of the ingredients and

knead to a soft dough ( not sticky).

Allow to rise double in size.

Divide into portions ( roughly 5-6).

Make shapes and place on a greased tray.

Allow to rise for 10-15 minutes , brush the tops

with milk and egg.

Sprinkle sesame seeds and bake in a 200C with

oven for 20-25 minutes.

Allow to cool and cut two layers.

You can smear the sides of the bread of the

bread with cheese or butter .

Bun could be toasted with butter before

assembling

For the patty

INGREDIENTS

1 cup soaked rajma / kidney beans

7-8 dry red chillies

1 tblsp coriander -cummin mixed powder

3-4 cloves of garlic

Few basil leaves ( optional)

1/4 cup breadcrumbs

Salt to taste

1 tblsp lime juice

1/4 tsp mixed spice powder/ garam masala

Butter/ oil for frying

METHOD

Wash the pre-soaked beans and grind in a

mixer with the garlic,chillies, to a coarse paste

Add the rest of the ingredients and bind to

make patties.

Grill with butter or oil till golden brown. I used

my pancake griddle to get uniform shapes.

Set aside.

To Garnish

Onions

Cut one onion into rings and mix in a little

lime and salt and set aside

Tomato

Cut slices and sprinkle light pepper

Avocado

Scoop out flesh from the avacado and add cut .

Some cilantro or parsley or if you are lucky to

get salad or lettuce.

Tomato and chillie sauce

If you have only tomato sauce you could mix a

little chilli powder to it and use.

Another option – You could mix ginger pickle

and tomato sauce.

Adding vegetables is your option- cucumber ,

gherkins,zucchini,boiled/ steamed broccoli…..

To assemble

You could toast the bread with butter before

you start.This gives added flavour.

Smear the tomato sauce on the bottom layer

and place the patty

Next layer you could smear with cheese or add

cheese slice and the prepared vegetables.

You could add egg if you prefer while serving .

I cut skewers and secured the bun .I think

skewers are safer then toothpicks when you

serve kids.

If you are not using avocado, you can make

sauces like cheese,hollandaise,or home made

Mayonnaise….!

Send in your comments and suggestions!

RICE FLOUR COCONUT ROTI+FRIED ONION SAMBOL


This is a soft roti made with rice flour and

coconut.

This is like the Srilankan’ Pol roti ‘which I have

posted earlier . ( with all purpose flour and

coconut). The only difference is the addition of

hot water. Both rotis contain their uniqueness

in taste ,but this has a softer texture .

To this I innovated a ‘ fried onion katta sambol’

which was a wonderful match for the roti.

I will be sharing both recipes

So let’s go to the roti recipe first

INGREDIENTS

200 gm rice flour ( slightly roasted for 5

minutes)

1/2 of a coconut grated

Salt to taste

1 tblsp oil

Boiling hot water

METHOD

Mix in the oil and salt to the flour . Pour hot

water till the dryness of the flour is not seen .

Allow to cool add coconut and knead to a fine

dough ( 5 minutes).

Roll it on a floured / oiled board ( cut into

uniform circles if you like).

Heat a griddle ( normal one is best for this ) .

If your using a non stick no need to apply oil .

Smear oil lightly on the tawa .

Once hot cook rotis one by one on both sides.

Serve with onion sambol

Now to the recipe for fried onion sambol

INGREDIENTS

3-4 sliced onions

7-8 red chillies

Few curry leaves

4-5 peppercorns

Juice if 1 lime

1/2 -1 tsp sugar

1 tsp oil

Salt to taste

METHOD

Heat oil , add sliced onions , curry leaves with

salt and sauté till onion turns light brown .

Powder the chillies in a mixer coarsely, and

add the rest of the ingredients.

Pulse the mixer for 1-2 seconds to get a coarse

mixture . Serve with rotis!

Variations: 1.You could add onions and green chillies to the rice flour.

2.Adding moringa leaves with onion and green

chillies is another variation.

So do try these recipes and post in your valued

comments and suggestions!

KOVAKKAI FRY (IVY GOURD)


Ivy gourd ,kovakkai ,coccinea is a vegetable

which resembles a tiny watermelon. It contains

many health benefits. Good for diabetic,heart,

pressure related problems …,and many more to

find .

This vegetable can be sliced fine ,and made into

a salad, cooked with coconut milk , cooked with

tomatoes and chilli flakes and well suited for

rice or rotis.

Well,today’s recipe is a fry , with sambhar

masala. The easiest and tastiest .

To the recipe….

INGREDIENTS

250 gm kovakkai ( washed and cut into strips)

2 tblsp sambhar masala powder

1/4 tsp turmeric

salt to taste

Oil/ ghee

1 tblsp lime juice / 1 tblsp vinegar

1 tsp besan flour ( gram dal flour)

METHOD

First cook the vegetable with turmeric salt and

water( 1/2 cup water).Once the water is starting

to dry up , add the sambhar masala,besan flour

and oil .

Cook till the masala is well blended with the

vegetable.

Remove from fire . Serve with rice or rotis!

MUTTON/LAMB CHOPS BIRIYANI


I have posted many biriyani recipes,and if you

check there is a variation in each recipe .

This is also one like that , with cashew paste,

mace powder added.

Flavour of the chops was an addition flavour to

it.When it comes to cooking mutton/ chicken

biriyani it is best to cook with bones as the

flavour adds to it .

So let’s get to the recipe now

INGREDIENTS

400-500gm mutton chops

1 stick cinammon

5 cardamons

5 cloves

1 tsp saunf / fennel seeds / perumjeeragam

2 -4 fried onions

1 onion chopped

1 inch piece ginger cut into thin strips

3-5 green chillies slit

Few mint leaves chopped

Few coriander leaves chopped

Juice of 1 lime

Saffron crushed in 1/4 cup milk ( optional)

1/2 tsp rose water

10 -12 cashew paste

1-2 tsp chilli powder

Ghee + oil 1/2 cup

Marinade ( 15 – 20 minutes)

1 cup curd or yoghurt

1 tsp cardamom powder

1/2 tsp mace powder

A little from the fried onions ( listed above)

2 tblsp ginger garlic paste

METHOD

Heat ghee in a pressure cooker .Add the whole

spices and the onions with a little salt and sauté

till translucent .

Add the marinaded meat with with the rest of

the ingredients except the mint,coriander

leaves ginger strips and fried onions .

Stir for five minutes, add 1/2 cup water and

cook to 5 whistles .

For the rice

500 gms rice washed and soaked

2-3 cloves,1 small piece cinammon,cardamons

1 bay leaf

Salt to taste

Method

Boil enough water in a pot. Once it reaches

boiling point,add rice and spices and cook till

3/4 th done .

Strain out the liquid and reserve a cup of rice

water .

For the final dum.

After the steam is released, remove the meat

pieces separately.

Arrange some meat pieces at the bottom of the

pot you are going to make the biriyani.

Next add a layer of rice,some of the gravy,fried

onions,mint and coriander leaves.

Then a meat layer.

Layer this till you finish with rice at the top.

Pour the rice water on the top, and cook on a

very slow fire for 10 -15 minutes.( tight fitting

lid).

Transfer to a casserole, so that the meat is

distributed well.

Once done add 3-4 tblsp of ghee on the top.

Garnish with mint,coriander,fried onions .

Serve with raita , and your favourite dishes!