Month: November 2020

CHILLI -GUAVA FRUIT SMOOTHIE

Calin's Kitchen Leave a comment

It’s been long since,I posted a breakfast drink .

After the rains,I went up the terrace to inspect

how my plants were doing.

My black rose plant,gratefully gifts me flowers ,

every day.Bewitched by the fragrance,it spread

unusually (maybe due to rainwater) cut out a

bunch.

Excited,and infused by its fragrance, I wanted

to take a photo at that very instant ,so that’s

how this breakfast drink became a recipe post😀.

To the recipe now

INGREDIENTS

2 big guava

1 banana

1 apple

A pinch of chilli powder( Kashmiri chilli)

1/4 tsp salt

Honey/ Sugar/to taste

Water to your requirement

METHOD

Blend all in a juicer,and serve .

Serving chilled is your option!

Advertisement

BROWNIE-MOCHA PUDDING

Calin's Kitchen Leave a comment

When it is the ‘weekend’ I rack my brains,to

innovate new recipes,especially desserts.

There was some leftover rum and raisin

chocolate brownie,and the idea for the dessert

was conceptualised.

The pudding was excellent,captivating all the

taste buds .All loved it !

It can be served for tea time too !

To the recipe now

INGREDIENTS

For the base

Slice of brownie/chocolate cake

For the middle layer

For the coffee mousse

2.5 cups milk

3-4 tbsp sugar

1/2 cup cream

3-4 tsp coffee powder( instant)

3 tbsp cornflour

Method

•Mix the cornflour and coffee with a little

milk,and set aside.

•Heat the milk and sugar .

•When the milk reaches boiling point,pour the

cornflour mixture,and cook till thick .

•Whilst the mixture is beginning to thicken,add

the cream .

•When it reaches the custard consistency,

switch off the flame.

•Pour over the cake .

For the top layer

Melt chocolate or make chocolate ganache and

pour over custard.

Allow to set in fridge for minimum 1 hour .

WHEAT ‘N’ NUTS JAGGERY COOKIE

Calin's Kitchen Leave a comment

This is a no sugar cookie,and no white flour

cookie .

Crunchy,tasty,healthy cookie !

Do try this recipe and post in your comments.

To the recipe now

INGREDIENTS

2 cups wheat flour

1/4 cup finely sliced almonds

1/2 cup coconut flakes

1.5 cups country sugar/ jaggery

1 tsp cardamon powder

1/2 cup rawa ( semolina)

100 gm butter/ghee

1/2 cup milk /almond milk

1.5 tsp baking powder

METHOD

•Mix all ingredients together,and bind to a

dough ( lightly crumbly ).

•Divide into portions,flatten lightly and place

on a greased tray or parchment paper.

• Bake at 180C for 15-20 minutes .

PUMPKIN-CHEESE BREAD

Calin's Kitchen Leave a comment

Roasted pumpkin cheese bread,has a texture of

a soft bun.

Pumpkin and cheese combination,is such that

it can be consumed plain.

This was made with fresh pumpkin,toasted in

the oven and puréed . This time I thought to

make a sticky dough,and succeeded to get a

super soft pumpkin bread .While roasting the

pumpkin I didn’t discard the seeds,or the skin.

I made the dough with the seeds .Puréed the

pumpkin with the skin on.The tint of the

pumpkin spread all over the bread seemed

lovely to the eye .

This is my own innovated recipe and

measurements!

Note: As I baked in a silicone bread mould ,I removed the baked bread from the mould and baked again for another 10 mins to get a crunchy crust all around .

To the recipe

INGREDIENTS

2.5 cups flour ( all purpose/ bread flour)

1 cup pumpkin purée

1 egg ( optional)

2 tbsp sugar

1.5 tsp yeast( instant )

2 tbsp milk powder

50 gm melted butter / oil

1/2 cup grated cheese ( not mozzarella)

1 tsp salt

Water to knead

METHOD

•Mix all the ingredients,to a sticky dough.

•Cover and set aside to rise double.

•Knead lightly for 5 minutes.

•Transfer the dough to a well greased loaf pan.

•Cover and allow to rise again .

•Bake in a preheated oven ( 200C)for 30

minutes.

•Remove the baked loaf from the pan and bake

again for 10 minutes ,to get a crisp crust on all

sides

CHOCO-BANANA PUDDING

Calin's Kitchen 1 Comment

This Sunday dessert rocks ! Yes,it was an

awesome,satiating pudding .

The recipe is purely my creation.

Chocolate cake for the base,caramelised

bananas with vanilla cream custard,and a

topping of hazelnut chocolate ganache.

You could use leftover cake or chocolate

biscuits for the base. I had eggless chocolate

leftover cake crumbs for the base.

You can use your favourite chocolate ganache,

for the topping.

To the recipe now

INGREDIENTS

For the base

Chocolate cake / chocolate cake crumbs/

chocolate biscuits.

For the vanilla cream

2 cups milk

1 cup cream

Sugar to taste ( approximately 3 –4 tbsp)

1 tsp vanilla essence

2 heaped tbsp cornflour

Method

•Heat milk with sugar

•Mix cornflour with a little water without

any lumps .

•When the milk reaches boiling point,add

cornflour mixture,essence and cook till

thick.

•Add cream,banana mixture and switch off the flame .

To prepare the bananas

5-6 medium sized bananas

2 tbsp brown sugar

1 tsp butter

A tsp of water

•Heat butter and sugar till sugar dissolves.

•Add water and sliced bananas with a pinch

of salt and cook for 1 minute.

•Add to the vanilla cream mixture.

For the ganache

75 gm chocolate of your choice

1/2 cup cream

Nuts of your choice

You can heat the cream,and pour over

chocolate and melt or melt the chocolate

over a Bain -Marie ( a double boiler ) .

To Assemble

•Place the chocolate cake at the bottom .

•Pour cream and banana mixture.

•Add ganache and refrigerate for minimum

1 hour .

LOTUS STEM SALAD

Calin's Kitchen 1 Comment

Lotus stem an aquatic plant,has many essential

vitamins and minerals.

It helps to prevent viral infections,and boosts

the Immunity system .

Considered to be a great source of VitaminC,

aids in the production of red blood cells .

This root vegetable can be made with curries,

mainly fish.Here’s the link to the fish curry.

https://calinskitchen.wordpress.com/2019/09/14/kashmiri-fish-nlotus-stem-curry/?preview=true

Stir fries made with tiny prawns,or maldive

fish is a favourite and a frequent dish in Asian

cuisines .

Today’s recipe is a salad with fried lotus stems .

Now to the recipe now

INGREDIENTS

3-4 stems lotus stems ( peeled and sliced thin)

2 onions sliced thin

2 green chillies sliced

2 tomatoes sliced thin

Pepper and salt to taste

Juice of 1 lime

1/2 tsp chilli flakes

To marinade the stems

1 tsp chilli powder

1/2 tsp turmeric powder

Salt

Oil for frying

METHOD

•First marinade the stems for few minutes.

•Fry till golden brown and set aside .

•Mix the rest of the ingredients in another

bowl,and add the fried lotus stems .

•Mix well,serve .

A good side dish with rice!

CHOCOLATE MAYONNAISE CAKE

Calin's Kitchen Leave a comment

This is the first time I tried this cake with home

made mayonnaise. The texture and taste was

amazing .Added beauty of the ganache on top.

Simply excellent.

This is an eggless cake ,so I made the mayo with

egg .

Next time ,I want to try with eggless mayo,and

other flavours too with mayonnaise.( will

update when I try )

The photo is the witness to the taste . 🤣.

Was left with only this piece for the photo 😉.

To the recipe now

INGREDIENTS

1 cup sugar ( brown )

2 cups flour

1 cup mayonnaise *

1 tsp baking powder

1/2 tsp baking soda

3 tbsp cocoa powder

1 tsp vanilla essence

1 cup milk

For the mayonnaise

1 egg

Oil ( 3 times the volume of egg)

1 tbsp vinegar

A pinch of salt

Add all the ingredients listed for mayonnaise in a blender or jar and whip till thick ( no need to be very thick )

METHOD

•Mix the wet and dry ingredients separately.

•Now mix both together without any lumps.

•Bake in a 180C oven for 30-35 minutes or till

done .

• Glaze with Chocolate Ganache .

CHEESY HERB TWISTED ROLL

Calin's Kitchen Leave a comment

This is a good roll for breakfast or for a quick

meal .I have posted many recipes of cheese

buns,and rolls recipes.

This recipe is a little different from the

previous posts ,and the difference is honey

replaced for sugar ( to ferment ),and butter is

added to the milk and warmed.( lukewarm).

Now,to today’s recipe with lots of cheese and

herbs . Why I added as ‘ herbs’ to the title,

without specifying one is,because you could

use any type of herbs to your choice like

parsley,spinach,basil,….or your favourite

combination with cheese .You could choose any

type of cheese.

This roll has to be folded with two pieces of

dough with grated cheese,and herbs in

between.You could also use sun-dried tomatoes

Well,I removed the seeds of the tomato and cut

fine to add with the cheese and parsley .

To the recipe now

INGREDIENTS

2.5 cups flour

1.5 tsp instant yeast

2 tbsp honey

50-75 gm butter

1-2 cups milk

1 egg

1 tsp salt

For the cheese filling

1-2 cups grated cheese

Finely cut parsley or herb of your choice

2 tomatoes (finely chopped and seeds

removed )

1 tsp chilli flakes

METHOD

•Warm the butter and milk together.

•Add yeast,honey to the flour and mix well.

•Next add the warmed butter and milk with

salt, and mix to a soft dough .

•Add egg and knead for 5 minutes.

•Cover and allow to rise double .

•After it has risen,knead again on a floured

board for another 5 minutes.

•Cover and allow to rise again .

• Divide the risen dough into equal portions.

• Roll out each into long strips . Use 2 strips for each roll .

•Apply butter before placing the filling.

• Spread the filling .Keep another strip of dough on it .

• Seal the edges lightly,and make another fold ( 4 edges overlapping).

• Slightly twist and place on baking tray .

• Brush with egg yolk on the top .(I brushed

with the remaining butter and milk )

•Sprinkle with nuts if you like .

Do try and please give me your feedback!

BAO BUNS (2 types of fillings)

Calin's Kitchen Leave a comment

Bao buns or steamed buns are extracts from

the Chinese cuisine.

Steamed buns can be stuffed with savoury and

sweet fillings .Check link …

https://calinskitchen.wordpress.com/2018/11/20/steamed-buns/?preview=true

This dough recipe is the same as in the link .( click link above for dough recipe )

Just including variations of the filling .This bao

bun has to flattened and shaped like a

semicircle ,steamed with a tiny parchment

paper in between the folds , or cut after

steaming and the filling placed inside .

I love making these buns, for the texture and

taste .

The first variation is a Spiced Paneer Bao

This needs no recipe . Whatever spicy chilli

sauce you have,can be tossed in with the

paneer and used as stuffing,with a little

vegetables of your choice .

2.Used the ‘Caramelised onion and meat

bilimbi pickle for the second variation.

https://calinskitchen.wordpress.com/2020/11/14/caramelised-onionmeat-bilimbi-pickle/?preview=true

Both were awesome !Do try and post in your

valuable feedback!

CHICKEN FALAFEL IN CURD

Calin's Kitchen Leave a comment

This is another recipe innovated in my kitchen.

Falafel is a Middle Eastern dish which is mostly

deep fried. I have posted variations of falafel.

Like our ‘thayir vadai ‘I wanted to neutralise

the oil used in the recipe,by shallow frying ,

and allowed to float in yoghurt.

You have to use pre-soaked chick peas ,brown ,

green or white variety.This soaked peas has to

be ground with coriander leaves,or spinach

leaves . It’s a good side dish to be served with

biriyanis,pulao,or rotis .

To the recipe now

INGREDIENTS

1 cup soaked chick peas

1 cup shredded chicken/ boneless chicken

1 cup chopped coriander leaves

1 small piece ginger

1 tsp cumin seeds

2-3 green chillies

1/2 tsp peppercorns

1/2 tsp garam masala powder

Salt to taste

Few onions chopped fine

Oil for frying

METHOD

•Excluding the onions ,grind the rest of the

ingredients to a coarse paste.

•Add onions and shape into flat tikkis.

Shallow fry till golden brown and set aside.

For the yoghurt mixture

2 cups curd/ yoghurt

1-2 green chillies chopped

1/2 tsp cumin seed powder

1/4 tsp paprika powder/ Kashmiri chilli powder

Salt to taste

1/2 tsp sugar / honey

•Beat the curd well with salt and sugar till

creamy .

•Add the fried falafel

•Sprinkle the rest of the ingredients and serve.

Note: You can temper this curd mixture if you like and the add the falafel.

EGG BIRIYANI

Calin's Kitchen Leave a comment

This biriyani is of no lesser taste compared to

the non-vegan ones .

You have to add the boiled eggs in the cooking

process and not after cooking rice.

Photo shows the consistency,before adding rice.

Do try this recipe and post in your valued

comments!

So,let’s get to the recipe right away!

INGREDIENTS

500 gm basmati rice

5-6 boiled eggs ( shells removed )

2-3 big onions sliced

3-4 green chillies slit

3 tomatoes (medium size)

1 tbsp chilli powder

1/2 tsp Kashmiri chilli powder

1/4 tsp turmeric powder

1/2 cup curd

Juice of 1 lime

3 cardamons

6 cloves

1 inch cinnamon

1 tsp saunf ( fennel seeds)

1 mace

1/2 tsp sea moss ( optional)

Mint and coriander leaves

1 tbsp garam masala powder

3-5 tbsp coconut oil+ ghee

1/2 cup coconut milk

Grind to a paste

2 inch piece ginger

10 cloves garlic

1 green chilli

METHOD

•Grind the ingredients marked for grinding.

•Wash and soak the rice .

•Heat oil+ghee in flat bottomed pan,and add

the whole spices first.

•Next add the onions,and allow to brown ( not burnt ) .

•Add slit green chillies ,ground paste,salt and

sauté for 2 minutes.

• Add tomatoes with turmeric ,chilli powders,

garam masala powder,and cook till tomatoes

are cooked to a mushy stage .

• Add curd .

•Add the boiled eggs with mint and coriander

leaves .

• Next add the strained rice and mix lightly,and

cook for another 2 minutes.

•Add warm water 1 inch above the rice

level,and coconut milk

•Sprinkle with mint and coriander leaves,and

slow cook till done,

•Smear a little ghee on top of the rice ,while

removing from fire .

Tip : If you have banana leaves,you could wash and keep on the surface of the rice,and cover while cooking . This brings out a lovely aroma and taste.

CARAMELISED ONION,MEAT +BILIMBI PICKLE

Calin's Kitchen 1 Comment

The bilimbi fruit is a sour fruit , which could be

used as a substitute for tamarind or tomato.

This fruit is commonly found in South- East

Asian countries,like Indonesia,Malaysia

Sri -Lanka and India.

My routine in the mornings is,to stroll around

my terrace garden,after coffee.

I have a year old bilimbi plant which produces

only few fruits.

Due to rains,I couldn’t go up the terrace for 2

days.

Today I went to grab a few mint leaves,and

unexpectedly ,I saw 2 bunches of the fruit .

You can never express the joy of plucking the

produce from your garden, whether it be a

flower, fruit or herbs.

Happily I plucked them,and thought to make

Seeni sambol ( caramelised onions spiced).

That minute I decided to add meat and make

something like a pickle .Tried a small quantity,

as I have never tried bilimbi in a pickle.

Purely my idea and innovation,trust me it was

excellent. This can be used as a filling for buns

or wraps or served with rice.

Do try this recipe and post in your comments!

I made this with mutton.You could try with any

other meat .

To the recipe now

INGREDIENTS

3-4 big onions sliced fine

10 bilimbi fruits sliced

1-2 inch cinnamon sticks

1-2 tbsp chilli powder

1 cup mutton cut into small pieces

1/4 tsp pepper

1/2 tsp cumin powder

1 tbsp sugar

2-3 tbsp vinegar

Salt to taste

1/4 cup sesame oil

To marinade meat : 1/4 tsp turmeric,1 tsp chilli powder,salt

METHOD

•First mix 1/4 tsp turmeric,1 tsp chilli powder

salt and marinade the meat .

•Heat oil,and fry the meat pieces till golden

brown,and set aside.

•Add the onions ,cinnamon,salt into the same

oil,and sauté till golden brown.Add the bilimbi.

•Add the sugar and chilli powder,and cook for

another 5 minutes.

•Add the roasted meat and the rest of the

ingredients and mix well .

•Remove from fire,and allow to cool.

•Store in sterilised glass bottles.

RAGI -RICE FLOUR PITTU/PUTTU( 2 variations)

Calin's Kitchen Leave a comment

Ragi/ finger millet /nachni,kurakkan is a gluten

free whole grain,which aids in weight loss and

good for diabetic patients.

If I had to make pittu, it was rice flour ( red/

white) or wheat /all purpose flour ( roasted).

Recently only,I knew you could make ragi pittu

tasty like other pittu.

The trick is that you have to mix rice flour with

the ragi flour to get a good taste,not failing lots

of coconut too.I love to have with coconut

milk,banana,and sugar,but my family likes it

with channa ( chickpea curry ).

Today I tried two versions of ragi pittu .One

with coconut ,and the other with a little

vegetables .

The feedback stars were more for the vegetable

pittu 😋.

I want to also state that Kerala cuisine,has the

unique meat pittu,especially made with beef.

( will post soon)

So here’s to both the versions

INGREDIENTS

1 cup ragi flour

1/2 cup rice flour ( red or white)

Salt

2 cups grated coconut

Water

METHOD

Mix the ragi,rice flour,salt and 1/2 cup coconut.

Sprinkle water little by little and mix with the

tip of your fingers .

The mixture should be crumbly ,and if you

hold a portion with your fingers it should hold

lightly .

If you have the stainless steel cylindrical pittu

steamer, or the bamboo pittu maker you will

get a neat roll .

You could also tie up in a muslin cloth,and

steam for 15- 20 minutes.

Use the remaining coconut to create portions.

Starting with coconut,and ending with coconut

Now to the vegetable pittu

1 carrot ,a small leek or spring onions ,2-3

beans chopped fine,1/2 tsp ginger- garlic

chopped ,1 green chilli chopped,1 tsp chilli

powder or chilli flakes,1/4 tsp garam masala

powder ,salt to taste,1 tsp oil / ghee

Method

Mix all these together ,and layer vegetables and

pittu mix ,and steam till done .

BEETROOT,BADAM BURFI

Calin's Kitchen Leave a comment

Red,red burfi !Lovely colour,lovely taste.

Combined taste of cashew katli,coconut burfi ,

milk peda, and very addictive in taste .

The goodness of beetroot combined,it is indeed

a healthy sweet .

So let’s get into the recipe right away!

INGREDIENTS

1 cup grated beetroot

2-3 tbsp ghee

3/4 cup sugar

1 cup milk

a handful of coarsely ground almonds.

1/2 cup powdered milk

3/4 cup desiccated coconut/ fresh coconut

1/2 tsp cardamom powder

1/4 tsp nutmeg powder

1/4 tsp salt

METHOD

•Add ghee to a thick bottomed pan/non stick .

•Add in the grated beetroot and let it cook till

liquid dries.

•Add in the sugar,and the other ingredients,

one by one.

• Keep mixing till all the ingredients combine

and form like one soft dough.(A little more time

needed than normal burfi)

•Transfer to a greased plate ,and allow to cool

till firm.( If you want immediate results,you

may keep it in the fridge for 10-15 minutes)

•Cut into desired shapes .

RICE-BANANA CAKE WITH LEFT OVER RICE

Calin's Kitchen 3 Comments

I have posted halwa and chakli with leftover

rice before.

Link to halwa ( Kerala kinathapam)

https://calinskitchen.wordpress.com/2019/11/01/kerala-kinathapam/?preview=true

Link for chakli/ murukku with leftover rice.

https://calinskitchen.wordpress.com/2020/05/20/cooked-rice-chakli/?preview=true

This recipe is an addition to the same .

I came across this recipe today,and on the

instant tried it with my inclusions.

Lovely texture and taste!

Easy to make,a whizz with your mixer,or

processor,and it’s ready to bake.The aroma it

spreads while baking is really awesome,so do

try this recipe,and post in your comments!

INGREDIENTS

3 cups leftover basmati rice

3 eggs

1 big red banana

1/2 of a coconut ground fine (1 cup ground mix)

1 cup brown sugar

1/4 tsp nutmeg powder

A pinch of cinnamon powder

1/2 tsp vanilla essence

3 tbsp oil/ melted butter

1/4 cup cheese ( any cheese you like )

1 tsp baking powder

A pinch of salt

A few cashew nuts for topping

METHOD

Mix all together in a food processor,or mixer

till fine .

Transfer to greased baking tray .

Bake in 180C preheated oven for 30-35 minutes.

My suggestions to a variation

You could make a caramel base and then pour

this mixture over .