tag:blogger.com,1999:blog-15023456136787370382024-03-05T16:55:49.314+11:00Cookery BitsI'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-1502345613678737038.post-44606109457639752382011-02-22T17:30:00.007+11:002011-02-23T00:13:55.346+11:00Fruit salad yummy yummy !<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-46OUuJA461zL3CKTSy5urTvUdvMshyphenhyphenInW2C7fAjtAx1BEhBnCnhuV03EiqcSd-lR9lODOYJFGjKz2-mYvcYvbno1DPjOjYqJiSdVexTroeXd9c899UHVwXp5wQ3S68opT5JYo54v2J89/s1600/fruit-salad.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 623px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-46OUuJA461zL3CKTSy5urTvUdvMshyphenhyphenInW2C7fAjtAx1BEhBnCnhuV03EiqcSd-lR9lODOYJFGjKz2-mYvcYvbno1DPjOjYqJiSdVexTroeXd9c899UHVwXp5wQ3S68opT5JYo54v2J89/s400/fruit-salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5576397801245420546" border="0" /></a>Childhood friends…ahhh, they are memories to cherish! The laughter, the adventures, the naughtiness, the experiments, the tussles and compromises, all that we did together…won’t such bygone memories bring smile on your face? We grew up and went to new places, made new friends; but still… there is always a special place for an earlier-day friend, that has no substitute. There were periods of time in my life where I couldn’t blend with new acquaintances and grieved for some of my old friends!<br /><br />But what is the connection with fruit salad and an old childhood friend? Well, this is the dessert that I grew up with. A Christmas, Easter or any other celebration without a fruit salad was unimaginable. A packet of <span style="font-style: italic;">Brown & Polson</span> custard powder was a permanent tenant in the fridge!<br /><br />When I flew first time to USA after marriage, I took a packet of <span style="font-style: italic;">Brown & Polson</span>, thinking custard powder won’t be available :D! Today in Australia, amidst a multicultural society numerous of varieties of desserts are available. But… nothing can give me the comfort and smoothness, a bowl of homemade fruit salad gives!<br /><br />This is the 50th post of my blog; where I strive to keep the me in me alive. What else is appropriate rather than a bowl of my childhood dessert to celebrate this special event! Cheers and thanks to everybody following me and your encouragements…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1hPFEpqp_y6Bl116oXeIg-bkwHN3JKwtfNGnjjGLSD3isjNlrtqVhHKo7M00F1EcEnAr82UsneSZjpGiKPI9m4SrTj6kGjYTKe7GO2YsKNlFmvBBOk7GE69XiPvIF-ET7ywQ3yYEFKQo/s1600/fruitSalad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1hPFEpqp_y6Bl116oXeIg-bkwHN3JKwtfNGnjjGLSD3isjNlrtqVhHKo7M00F1EcEnAr82UsneSZjpGiKPI9m4SrTj6kGjYTKe7GO2YsKNlFmvBBOk7GE69XiPvIF-ET7ywQ3yYEFKQo/s400/fruitSalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5576495263239355506" border="0" /></a><strong><u>Ingredients</u></strong><u><strong><br /></strong></u><br /><u>Fruit salad</u><br /><ol><li>Strawberries – 6 nos</li><li>Kiwi fruit (peeled) – 2 nos</li><li>Pineapple (peeled) – ¼ of one</li><li>Apple – 2 nos</li><li>Rock melon – ½ of a small one</li><li>Mango (peeled)– 1 no</li><li>Sugar – ¾ cup</li></ol><u>Pouring custard</u><br /><ol><li>Milk – 1 litre</li><li>Vanilla custard powder – 3 tbsp</li><li>Sugar – ¾ cup</li></ol><u><strong>Method</strong></u> <strong></strong><ol><li>Cut fruits into small pieces and mix all together with sugar and refrigerate.</li><li>Mix custard powder with a little milk to make a smooth paste.</li><li>Mix sugar and rest of the milk and bring to boil.</li><li>Pour the custard powder paste to boiling milk.</li><li>Stir well continuously till the mixture is thick.</li><li>Remove from fire and allow it to cool and refrigerate for at least 4 hours.</li><li>In a dessert bowl place some fruits and over that pour two dollops of custard.</li><li>Garnish with glazed cherry and serve.</li></ol>N.B – I used ready-made pouring custard from supermarket instead of making it with custard powder.<br />And you can use any fruits you like.I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com19tag:blogger.com,1999:blog-1502345613678737038.post-12688839081915101732011-02-15T23:46:00.011+11:002011-03-24T01:12:50.862+11:00Cheesy mushroom puffs – story of an invention!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeaoV7oZVjNGTnMEKCAL5fqPJypXYl52If5hYoRaZvF5qV4FrPKtLYCpv9boFwSYD53jIEPbZRchqMMadyTmy3YBJyOeZMvqe6cbaW_U2L7bi70sU7UZoU5S1418gLXNdBjc6kDkZaeiA/s1600/mushroomPuffs.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 608px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeaoV7oZVjNGTnMEKCAL5fqPJypXYl52If5hYoRaZvF5qV4FrPKtLYCpv9boFwSYD53jIEPbZRchqMMadyTmy3YBJyOeZMvqe6cbaW_U2L7bi70sU7UZoU5S1418gLXNdBjc6kDkZaeiA/s400/mushroomPuffs.JPG" alt="" id="BLOGGER_PHOTO_ID_5573897480440588082" border="0" /></a>Have you ever panicked receiving unexpected guests? Unsure of your appearance, those scattered toys in the living room, the unwashed dishes in the kitchen sink, the unfolded cloths in the laundry basket and oh yeah… above all the big question, what to give them!!!<br /><br />On such an easygoing dull evening I got information that some visitors are coming. I rushed to check in the freezer for some precooked snacks. Alas!!! …Nothing was there! :( I called hubby and asked to buy some snacks and get home early. But the answer was disappointing…he was in a conference and couldn’t come soon and asked me to manage.<br /><br />Oh dear, what am I to make :( !!!. I checked my fridge once more for luck. I found some deep frozen chicken and beef inside the freezer and also a packet of puff pastry sheets. I pulled the pastry sheet out and doubted about the filling. Chicken won’t thaw in the immediate future. What about some egg puffs? Ummm…my baby wasn’t in a mood to cooperate.<br /><br />Uhhhh…what else for filling! I looked the lower racks for some inspiration and found a packet of mushrooms. I pulled that out along with a packet of grated cheese still unconvinced of what to do.<br /><br />I was still pondering over the filling when the doorbell rang and the guests and my hubby arrived simultaneously. I was literally crying in my inside but wore a clownish smile.<br /><br />I took the pastry sheets spread some tomato sauce and placed some thinly sliced mushroom, onion and some grated cheese and rolled up and baked.<br />‘<span style="font-style: italic;">Umm…this is really good, one more piece :) …</span>’one of them said. ‘<span style="font-style: italic;">Really!! Are they good!!!…Let me try!</span>’ I exclaimed. Oh dear, surely they were…not kidding!<br /><br />Hihihi… I invented this recipe (‘<span style="font-style: italic;">necessity is the mother of invention</span>’, right?) but I know I do not own its recipe because somebody else had already invented and made it before me (I googled :)). But in this case I just could manage, and it didn’t cheat me; hence I will keep it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2DCvCG7pEfBC_h484a5sopNSgM2VaSf_TBWfEqC67i7y0iIsMWgEbknaknsiGB_hTg4-YeMUnVlOIed2VuKcysy-FR-kg-EH4b5gwbOQ-oKj6UPjWNJMbd0SaNMFvj1BA4t7kUf5HL2F/s1600/puff-ingredients.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 559px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2DCvCG7pEfBC_h484a5sopNSgM2VaSf_TBWfEqC67i7y0iIsMWgEbknaknsiGB_hTg4-YeMUnVlOIed2VuKcysy-FR-kg-EH4b5gwbOQ-oKj6UPjWNJMbd0SaNMFvj1BA4t7kUf5HL2F/s400/puff-ingredients.jpg" alt="" id="BLOGGER_PHOTO_ID_5573898870135035266" border="0" /></a><strong><u>Ingredients</u></strong><u><strong><br /></strong></u><ol><li>Puff pastry sheets (thawed) – 3 nos</li><li>Button mushrooms (thinly sliced) – 15 nos</li><li>Onion (thinly sliced) – 1 big</li><li>Grated cheddar cheese – ¾ cup</li><li>Tomato sauce – a few</li><li>Egg (whisked) – 1 no</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9gz0ttK-Vpj7O9kgfTF_gPyle_UbCSB99b49MwvzCD6qtf_WBO2om4Jz-M9iYGnboS39Ax_qI6BpN44pUVF9Vn000pOyl7PdCUBLP4T3OwZHJG-MnY9CGH3WyP9INqib3THqBDIXbA9G/s1600/puff-making.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 371px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9gz0ttK-Vpj7O9kgfTF_gPyle_UbCSB99b49MwvzCD6qtf_WBO2om4Jz-M9iYGnboS39Ax_qI6BpN44pUVF9Vn000pOyl7PdCUBLP4T3OwZHJG-MnY9CGH3WyP9INqib3THqBDIXbA9G/s400/puff-making.JPG" alt="" id="BLOGGER_PHOTO_ID_5573904002821438946" border="0" /></a><u><strong>Method</strong></u> <strong></strong><br /><ol><li>Mix mushroom, onion and cheese together.</li><li>Place puff pastry sheets on a flat work surface.</li><li>Spread 2tsp of tomato sauce over the pastry sheet.</li><li>Place one third of the filling mixture on one edge.</li><li>Roll up tightly to enclose the filling and brush the pastry with egg.</li><li>Cut each roll evenly into 5 pieces.</li><li>Line an oven rack with greased aluminium foil.</li><li>Place rolls, seam-side down on the foil.</li><li>Bake at 250ºc for 20 minutes or until golden brown.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjik8CA3N6RXlxHVEeaBqJqz_XkjvAUKaeLVoXsIYHIRhz-1dk5NzJ0wxm9L6Ui-NHB6rEfSOwY6GPOIqzINGdbcNDUlSThglB2yKwLReyy6cxuHROSACdfNqjChDxuw9ch5v2lXxq9FvYI/s1600/puffs-yummy.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 371px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjik8CA3N6RXlxHVEeaBqJqz_XkjvAUKaeLVoXsIYHIRhz-1dk5NzJ0wxm9L6Ui-NHB6rEfSOwY6GPOIqzINGdbcNDUlSThglB2yKwLReyy6cxuHROSACdfNqjChDxuw9ch5v2lXxq9FvYI/s400/puffs-yummy.JPG" alt="" id="BLOGGER_PHOTO_ID_5573904683254348642" border="0" /></a>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com16tag:blogger.com,1999:blog-1502345613678737038.post-22734303681253264292011-02-06T11:20:00.006+11:002011-02-06T12:18:50.152+11:00Meat ball / Kofta curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvIrQFTDrsGCicjo292sPBNBHkW1GHYNBqe-iHoJ3lxIxDx-wB3hctV4wo8Drffhpc1fYMwxK1A3s6KYrLsQ3Djl1fsvccjMEP581A5FsRLyjJ5ZwelKyDlFAFyJb01g6yITJX7wv2X4J/s1600/meatBallCurry11.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 599px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvIrQFTDrsGCicjo292sPBNBHkW1GHYNBqe-iHoJ3lxIxDx-wB3hctV4wo8Drffhpc1fYMwxK1A3s6KYrLsQ3Djl1fsvccjMEP581A5FsRLyjJ5ZwelKyDlFAFyJb01g6yITJX7wv2X4J/s400/meatBallCurry11.JPG" alt="" id="BLOGGER_PHOTO_ID_5570377814322702146" border="0" /></a><br /><span style="font-style: italic;">Kofta </span>is a Middle Eastern / South Asian meatball or meatloaf. They are minced meatballs of usually beef or lamb, mixed with spices and onions (<span style="font-style: italic;">Wikipedia</span>). It can also be made with any other meat or even vegetables.<br /><br />This curry brings to my mind a big two-storey <span style="font-style: italic;">naalukettu</span>, my uncle’s maternal house, which is very near to my home. What is remarkable about this family is that the men in that family are fine cooks. I have heard several times my auntie saying so much praise-fully about the taste and variety of the dishes they made.<br /><br />One day my cousin told she had meatball curry from there. Till then I had never tasted, or even heard about such a dish. I was very fascinated on hearing it and yearned to taste it! It never chanced me to taste it until I got married!<br /><br />In the early easygoing days as a novice housewife, there was not much to do after my hubby went to office. Experiments in the kitchen were the only means to escape boredom. So I tried the stuff once!<br /><br />I made it again last week with some left over beef. Spicy meatballs immersed in thick creamy gravy, along with cooked <span style="font-style: italic;">basmati </span>is an absolute delight!<br /><br /><strong><u>Ingredients</u></strong><u><strong><br /></strong></u><u><span style="font-weight: bold;"><br /></span>For meatballs</u><br /><ol><li>Minced meat – ½ kg</li><li>Onion (very finely shredded) – 2 nos</li><li>Ginger paste – 1 tbsp</li><li>Green chillies (finely chopped)– 2 nos</li><li>Pepper powder –1 tbsp</li><li>Garam masala – 1 tbsp</li><li>Salt – as required</li></ol><u>For gravy</u><br /><ol><li>Onion (sliced) – 2 nos</li><li>Tomatoes – 2 nos</li><li>Green chillies (split the edge)– 4 nos</li><li>Ginger paste – 1 tsp</li><li>Chilly powder - ½ tsp</li><li>Turmeric powder – ¼ tsp</li><li>Coriander powder – 2 tbsp</li><li>Garam masala – ½ tbsp</li><li>Medium thick coconut milk – 2 cup</li><li>Kassori methi – 1 tsp</li><li>Salt – as required</li><li>Sugar – ½ tsp</li><li>Oil – 3 tbsp</li></ol><u><strong>Method</strong></u> <strong><span style="font-weight: normal;"></span></strong><ol><li>Mix all the ingredients of meatball together.</li><li>Make small lemon sized balls and keep aside.</li><li>Immerse tomatoes in boiling water for 30 seconds.</li><li>After that immediately put them into some cold water.</li><li>Then peel off the skin and chop it finely and keep aside.</li><li> Heat oil in a pan and fry onion, ginger and green chillies.</li><li>When onions are soft add chopped tomatoes and fry for a while.</li><li>Add chilly, coriander, turmeric and garam masala powders.</li><li>Stirring continuously fry them till oil starts to separate from the mixture.</li><li>Add coconut milk and salt and bring to boil.</li><li>Add meatballs and cook uncovered on medium heat for about 10 minutes.</li><li>When gravy thickens add sugar and kasoori mehti and remove from fire.</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRkx1OXfZ1zv_PHSTKYdJq3J2leUvfjPVbldgSkiUYLd0inyi3wmMDorsL0Oy99wb8qfrxHK1TM-GMBzkus_9yo7j-jgsEFRb2tzkW70M9X5zPqm3m3Zz9Q_WXEfa5tYm0ADbiPF2xckY/s1600/meatBallCurry.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRkx1OXfZ1zv_PHSTKYdJq3J2leUvfjPVbldgSkiUYLd0inyi3wmMDorsL0Oy99wb8qfrxHK1TM-GMBzkus_9yo7j-jgsEFRb2tzkW70M9X5zPqm3m3Zz9Q_WXEfa5tYm0ADbiPF2xckY/s400/meatBallCurry.jpg" alt="" id="BLOGGER_PHOTO_ID_5570366843499769026" border="0" /></a>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com4tag:blogger.com,1999:blog-1502345613678737038.post-11622499565227076402011-01-29T12:53:00.010+11:002011-02-23T00:21:33.580+11:00Chemmeen cutlets – Prawn / Shrimp cutlets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy-QO8CWsMPPdTOcowypsx1shxrjjgeUMy7-HA0WnL9aK7B5i5ijrX5Tr6irCLV3ybBdoJ9rmKNWH7AtaMt7W7sAnTLUf3L3v2MCcFg5yVZzXZdmw7Hj6NiBU7TDvVHcCEU4gDCWQNCO6/s1600/prawnCutlets.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy-QO8CWsMPPdTOcowypsx1shxrjjgeUMy7-HA0WnL9aK7B5i5ijrX5Tr6irCLV3ybBdoJ9rmKNWH7AtaMt7W7sAnTLUf3L3v2MCcFg5yVZzXZdmw7Hj6NiBU7TDvVHcCEU4gDCWQNCO6/s400/prawnCutlets.jpg" alt="" id="BLOGGER_PHOTO_ID_5571925071027899394" border="0" /></a>Two days back, I called my sister to greet her wedding anniversary. I asked her what special food she made. She gave me a long list – prawns cutlet, mutton stew, <span style="font-style: italic;">palappam</span>…<br />‘<span style="font-style: italic;">Oh… you made prawn cutlets!</span>’ my mouth just watered. She expressed her concern that I did not put its recipe in blog. I said, ‘<span style="font-style: italic;">Hmm…usually they go into my stomach before a photo shoot…that’s the main reason…</span>’<br /><br />Any family have their own unique menu for a special occasion. For us a special feast won’t be complete without a cutlet served with tomato sauce and <span style="font-style: italic;">sallas </span>(Kerala onion salad)! With a crisp crusty outside and a spicy soft inside it is a temptation for non-stop munching!<br /><br />Beef was our usual ingredient for cutlets. Somehow dad disliked beef and stopped eating. Thereafter mom started making prawn cutlets to include him also, and it became a great hit in our family. The easy availability of prawns in our place boosted the trend.<br /><br />When my sister said she is making prawn cutlets I couldn’t resist my craving. So I told my husband why we don’t celebrate Australia day (Jan 26th) with prawn cutlets! He had no hesitation as if we were both waiting for a reason!<br /><br /><strong><u>Ingredients</u></strong><u><strong></strong></u><br /><ol><li>Prawns (<span style="font-style: italic;">Chemmeen</span>) – 500gm</li><li>Onion (finely chopped) – 2 nos</li><li>Carrot (grated) – 1 no</li><li>Potato (cooked and mashed) – 1 big</li><li>Green chillies (finely chopped) – 2 nos</li><li>Ginger paste – 1 tsp</li><li>Black pepper powder – 1 tbsp</li><li>Garam masala – 1 tbsp</li><li>Salt – As required</li><li>Egg – 1 no</li><li>Bread crumbs – As required</li><li>Oil – for deep frying</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aKAKFJiYB1wn_G0ZVWsd79rtLwN3EMFobfidhqm99CLj3hJWZrDAy5JcLikSrOrH51rvjBC_fa0OMCopdmtV2x60BoXb4xLbHOX1q4Fzw1-fQs39HXt23HgOVC5yGCFi5S7on2uwmi9d/s1600/prawnCutlets.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 499px; height: 568px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aKAKFJiYB1wn_G0ZVWsd79rtLwN3EMFobfidhqm99CLj3hJWZrDAy5JcLikSrOrH51rvjBC_fa0OMCopdmtV2x60BoXb4xLbHOX1q4Fzw1-fQs39HXt23HgOVC5yGCFi5S7on2uwmi9d/s400/prawnCutlets.jpg" alt="" id="BLOGGER_PHOTO_ID_5567422095040970514" border="0" /></a><br /><u><strong>Method</strong></u> <strong><span style="font-weight: normal;"></span></strong><br /><ol><li>Remove the shell of prawn and wash well.<br /></li><li>Cook it by adding salt and ¼ cup water.</li><li>Drain any excess water and mince it.</li><li>Heat 2 tbsp of oil in a pan and fry onion, green chillies and ginger.</li><li>Add the prawns, grated carrot, pepper and garam masala and mix well.</li><li>Saute occasionally and fry till the mixture is dry and flaky.</li><li>When it cools add mashed potatoes and mix with out lumps</li><li>Make small lemon shaped balls with the mixture.</li><li>Take each ball in a palm and press with other to make an oval shape.</li><li>Dip them first in beaten egg and roll in breadcrumbs.</li><li>Deep-fry in very hot oil, till they turn dark brown in colour.</li><li>Serve hot with tomato sauce and salad.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxyUhj3ysnLfKv-uaARsSihdtpRnBnKeCcTGIVmxpvqgtmH5w3sb7XZOGUd1YyWElQHyD4jcBUdOxgljjbc-DIKQBHiSysBdLmEVRwOtzsWvx5tGUwMT6yBzQYH_X5WuR7tkIPlDu4z_F/s1600/prawnCutlets1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxyUhj3ysnLfKv-uaARsSihdtpRnBnKeCcTGIVmxpvqgtmH5w3sb7XZOGUd1YyWElQHyD4jcBUdOxgljjbc-DIKQBHiSysBdLmEVRwOtzsWvx5tGUwMT6yBzQYH_X5WuR7tkIPlDu4z_F/s400/prawnCutlets1.jpg" alt="" id="BLOGGER_PHOTO_ID_5571925833893422658" border="0" /></a>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com4tag:blogger.com,1999:blog-1502345613678737038.post-35309453693419448702011-01-22T10:35:00.007+11:002011-01-22T12:24:04.160+11:00Pavakka Thoran - Sauteed bitter gourd with coconut<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvSSwFSqsgSk2ladtbkl3YMBaOxHcgZsb_E5wX-bcK9qgej4wjtZaj3p82RS2604zxAPDbchtxZHUWe_2x5AP3olbC_6rYzBzzgsA888qwsFwqJabWQAUWuyFgL__pk6zsNT7BSBrjK4M/s1600/pavakkaThoran1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvSSwFSqsgSk2ladtbkl3YMBaOxHcgZsb_E5wX-bcK9qgej4wjtZaj3p82RS2604zxAPDbchtxZHUWe_2x5AP3olbC_6rYzBzzgsA888qwsFwqJabWQAUWuyFgL__pk6zsNT7BSBrjK4M/s400/pavakkaThoran1.jpg" alt="" id="BLOGGER_PHOTO_ID_5564787189669708706" border="0" /></a><br />Do you like bitter gourd?<br />I do, but my husband doesn’t!<br />Do you know the health benefits of bitter gourd?<br />I do, but my husband doesn’t want to know!<br /><br />Well, bitter gourd is a vegetable loaded with precious nutrients like folic acid, beta-carotene, iron, and calcium, almost double in amount than any other vegetables! And it helps to prevent diabetes, improves eyesight and fights cancer!<br /><br />He is in enmity with bitter gourd! Each time I pick one he gets annoyed and murmurs like ‘<span style="font-style: italic;">can’t you buy something else?</span>’ And during the early years of marriage he didn’t allow me buy any!<br /><br />Now things are different and we are responsible parents of two adorable kids and this hesitation can’t go on any more. And I have to find ways to put some into the tummy of my kiddos and hubby!<br /><br />I tried several recipes like <span style="font-style: italic;">pavakka theeyal</span>, <span style="font-style: italic;">pavakka and mango palu curry</span> and stir-fry…but nothing worked! Then I tried <span style="font-style: italic;">thoran</span>, made of finely shredded bitter gourd and onion, laced with grated coconut, ginger and curry leaves. And I forcefully served two spoonfuls to his plate saying ‘<span style="font-style: italic;">don’t worry, it won’t hurt you</span>.’ Unwontedly he tasted and asked me ‘<span style="font-style: italic;">is this bitter gourd! Not bitter anymore?</span>’ Hurray… It almost worked!!<br /><br />But still things are not smooth, he still gets unpleasant and raises his eyebrows when I pick some bitter gourd, but now I don’t care!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcivfAHN1Zu7yjm_6UpMbpQM3JAXtiO81dEZZc-OCIIXDmJJRL41fsh2xAShi7nsPNw5pbsDMnbsmewIAjq4hnS94yJsAUoiN_v7O0wpfy9EQDFAdZvQnFpNAwL8EC9Ys9YhOln6F473Y-/s1600/pavakkaThoran.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcivfAHN1Zu7yjm_6UpMbpQM3JAXtiO81dEZZc-OCIIXDmJJRL41fsh2xAShi7nsPNw5pbsDMnbsmewIAjq4hnS94yJsAUoiN_v7O0wpfy9EQDFAdZvQnFpNAwL8EC9Ys9YhOln6F473Y-/s400/pavakkaThoran.jpg" alt="" id="BLOGGER_PHOTO_ID_5564788140056012962" border="0" /></a><strong><u><br />Ingredients</u></strong><u><strong></strong></u><br /><strong><span style="font-weight: normal;"></span></strong><ol><li><strong><span style="font-weight: normal;">Bitter gourd (very finely shredded) – 1 big</span></strong></li><li><strong><span style="font-weight: normal;">Onion (very finely shredded) – 2 nos</span></strong></li><li><strong><span style="font-weight: normal;">Freshly grated coconut – 1 cup</span></strong></li><li><strong><span style="font-weight: normal;">Ginger (grated) – 2 cm long piece</span></strong></li><li><strong><span style="font-weight: normal;">Green chillies – 3 nos</span></strong></li><li><strong><span style="font-weight: normal;">Curry leaves – a few</span></strong></li><li><strong><span style="font-weight: normal;">Mustard seeds – a few</span></strong></li><li><strong><span style="font-weight: normal;">Oil- 2 tbsp</span></strong></li><li><strong><span style="font-weight: normal;">Salt – as required</span></strong></li></ol><strong><span style="font-weight: normal;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLBksZ1RLpJti4gTC5OzoRFMu120WpATcdSjLhFL9egGN0BbJxnQhYDzSNnCXDw-bL9z_R9QkKzy_xlSNxwmkJIfims_ygMwjVUiUwcjnMLgky3DeY73GD7DFVgUTF9-csOhqeU4jRiFG/s1600/pavakka.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLBksZ1RLpJti4gTC5OzoRFMu120WpATcdSjLhFL9egGN0BbJxnQhYDzSNnCXDw-bL9z_R9QkKzy_xlSNxwmkJIfims_ygMwjVUiUwcjnMLgky3DeY73GD7DFVgUTF9-csOhqeU4jRiFG/s400/pavakka.jpg" alt="" id="BLOGGER_PHOTO_ID_5564789339508985074" border="0" /></a><br /></span></strong><u><strong>Method</strong></u> <strong><span style="font-weight: normal;"></span></strong><br /><ol><li>Heat oil in a frying pan and splutter mustard seeds.</li><li>Add shredded onion, curry leaves and ginger and fry for a minute.</li><li>Add shredded bitter gourd, grated coconut and salt and mix well.</li><li>Saute occasionally and cook in medium heat till done.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com9tag:blogger.com,1999:blog-1502345613678737038.post-45166369184242945422011-01-17T16:40:00.003+11:002011-01-17T16:57:59.325+11:00Sponge roll / Jam roll<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0kjId_WaKYhBFmOUYakj58tiJzW7_MOGKlLETinvcf9PNVfWY0iqcXdBcs0gnZQsZKleTe_8S5f2FRolVqYIJZLEE8znT77t4_YiU3A0HoD2Ou4uhkrCJMkzWXroQaQ4f-bm0nIIZRH_/s1600/Jam+Rolls.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0kjId_WaKYhBFmOUYakj58tiJzW7_MOGKlLETinvcf9PNVfWY0iqcXdBcs0gnZQsZKleTe_8S5f2FRolVqYIJZLEE8znT77t4_YiU3A0HoD2Ou4uhkrCJMkzWXroQaQ4f-bm0nIIZRH_/s400/Jam+Rolls.jpg" alt="" id="BLOGGER_PHOTO_ID_5563025935390210050" border="0" /></a><span style="font-style: italic;"><br />“Jingle bell, jingle bell, jingle bell rock</span><br /><span style="font-style: italic;">Jingle bells swing and jingle bells ring</span><br /><span style="font-style: italic;">Snowing and blowing up bushels of fun …”</span><br /><br /></div>My little blossom and a bunch of other little blossoms were practicing to tap their feet to the rhythm of this music for our Christmas gathering. And I was planning to make some refreshments for them. Something fancy that should make glitter in their eyes and smile on their face!<br /><br />Jam roll came to my mind spontaneously. May be it is because it was one of the things that excited me when I was a kid. One of my dream foods!If mom went for shopping in Ernakulam without us (my sister and me), it was our right that she should bring us some puffs or jam roll when she came back!<br /><br />A piece of jam roll and a cup of mango juice … okay kids let’s back to dance again!<br /><strong><u><br />Ingredients</u></strong><u><strong></strong></u><br /><ol><li>All purpose flour – 1 cup</li><li>Powdered sugar – 1 cup</li><li>Eggs – 4 nos</li><li>Baking powder – 1 tsp</li><li>Vanilla essence – 2 tsp</li><li>Melted butter – 10 gm</li><li>Jam/ nutella – 5 tbsp</li></ol><u><strong>Method</strong></u><br /><ol><li>Preheat oven at 180ºc.</li><li>Sift flour and baking powder and keep aside.</li><li>Beat egg and sugar till very light and fluffy.</li><li>Add flour, melted butter and essence and combine well with out lumps.</li><li>Line a large rectangle-baking tray with greased baking paper. (I used a 37 x 26.5 x 5 cm tray)</li><li>Bake for 30 minutes at 160ºc.</li></ol><u>Rolling a sponge roll</u><br /><ol><li>Dust a tea towel with sugar and turn the cake into the towel immediately after baking.</li><li>Remove the top sheet of baking paper from the cake.</li><li>Starting with the long side closet to you and using the towel as a guide roll up the cake tightly.</li><li>Place, seam side down to cool.</li><li>Carefully unfold and spread with the filling.</li><li>Roll again tightly and slice into pieces.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com14tag:blogger.com,1999:blog-1502345613678737038.post-52998630433969558042011-01-06T11:11:00.006+11:002011-01-06T11:28:22.744+11:00Chuttaracha thenga chammanthy - Pan grilled coconut chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIUoZVptjoEkRyuUJgV-mEwXvcCxPgwxNpI61AkG1KBtChhABfDqj7yg_hdJ3FHyySOTMthAwMp38G37svJUBtQ7zL6VFSNVljmn_86n8bd2yVnYk8DVY0lzDWBR28RnFA-Id4osmf6To/s1600/thenga+chammanthi.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIUoZVptjoEkRyuUJgV-mEwXvcCxPgwxNpI61AkG1KBtChhABfDqj7yg_hdJ3FHyySOTMthAwMp38G37svJUBtQ7zL6VFSNVljmn_86n8bd2yVnYk8DVY0lzDWBR28RnFA-Id4osmf6To/s400/thenga+chammanthi.jpg" alt="" id="BLOGGER_PHOTO_ID_5558863120326100930" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4X0Vv8I03r_sJ_Fj0WfIBxYBHMSZ_hrOSkIXbbLgPv9s0SSoDInfKwwC4gDWr5-doKb6vQ489_TZmZElsIgK6rkRNMMoqIyQs9NrVasBVT_gtksKPcp8aMeTs8gMETWzJrSs9FvYDtvRg/s1600/thenga+chammanthi.jpg"><br /></a>This chutney is a simple spicy condiment that has always aroused my epicurean tendencies.<br /><br />I remember grandma making this dish in her old style firewood stove. She used to put a few pieces of coconut kernel into the live wood charcoal and get them ash-grilled. The pleasant odor of coconut kernels getting ash-grilled is singular and tantalizing. I used to take a deep breath to allow the fragrance fill my inside!<br /><br />They turn brownish with tiny bursting sounds among the glowing charcoal. They were then taken out one by one by grandma with the narrow wooden pipe she used to blow air to kindle fire. They were then crushed to a compound with onion, dry chillies, tamarind and some salt on a stone mortar!<br /><br />In those days, I never got enough to fulfill my craving, since it was specially meant for the elderly!<br /><br />Consumption of heavy food since Christmas and the tiredness after a long holiday trip made me consider such simple and appetizing dishes! Last night I had a bowl of rice porridge (<span style="font-style: italic;">kuthari kanji</span>) along with this chutney --- a light, satisfying supper for a sound night sleep!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsXbsCHmE_ga5SNdsDP-T6GauwYccYfkdHJEUMMlsKjFMSvjyw1UiLzzxENYogaRSs0a0m_U-kahqgo0dI2AyLR-cxn8v4cEKoB8uMcOirgENO3rwB5nw8r27SVvlHO1wCoc6UtIfzJz4/s1600/grilled+coconut1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsXbsCHmE_ga5SNdsDP-T6GauwYccYfkdHJEUMMlsKjFMSvjyw1UiLzzxENYogaRSs0a0m_U-kahqgo0dI2AyLR-cxn8v4cEKoB8uMcOirgENO3rwB5nw8r27SVvlHO1wCoc6UtIfzJz4/s400/grilled+coconut1.jpg" alt="" id="BLOGGER_PHOTO_ID_5558860681268160706" border="0" /></a><strong><u>Ingredients</u></strong><u><strong></strong></u><br /><ol><li>Coconut kernel (cut into long pieces) – a handful</li><li>Button onion / shallots – 3 nos</li><li>Chilly powder – ½ tsp</li><li>Tamarind – ½ tsp</li><li>Salt – as required</li></ol><u><strong>Method</strong></u><br /><ol><li>Heat a fry pan and grill the coconut kernels till golden brown on both sides.</li><li>Coarse grind grilled coconut with rest of the ingredients in a grinder.</li><li>Enjoy with a bowl of warm rice porridge!</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com12tag:blogger.com,1999:blog-1502345613678737038.post-80078574335022779982010-12-23T12:02:00.005+11:002010-12-23T12:27:27.485+11:00Hohoho Merry Christmas !<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNrNka9FyCT-8bn2n1qKBn8kaVp9S0GjWTn4w1JpKgz9AYQdz8Bhlzeai6fEurnEb1t_byIvbKECyRC3zFX7lsGcllhiSX3enqLgGAUARFjOvajRom2tBD7Odyrr098aCNgX0-9ZQT32p/s1600/X%2527mas%2526NewYear2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 446px; height: 580px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNrNka9FyCT-8bn2n1qKBn8kaVp9S0GjWTn4w1JpKgz9AYQdz8Bhlzeai6fEurnEb1t_byIvbKECyRC3zFX7lsGcllhiSX3enqLgGAUARFjOvajRom2tBD7Odyrr098aCNgX0-9ZQT32p/s400/X%2527mas%2526NewYear2.JPG" alt="" id="BLOGGER_PHOTO_ID_5553677126380565746" border="0" /></a>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com5tag:blogger.com,1999:blog-1502345613678737038.post-31176748226078980762010-12-20T15:15:00.014+11:002011-01-27T10:53:31.343+11:00Christmas fruit cake/ plum cake (Kerala speciality)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWn_wbbtV086814ujudCeB_Ei3hAVV3LAbhgW-Bg-yprM_eh7XdabMoQMGugSZKCGe8uaoHJD1EFlVuV0DDAEjkjTqx1GRSH1Fe4fiDsW_7Gc8-bpL8QoyPMJbpqzgaUQkZvB8Sb-GN9V5/s1600/christmas+cake1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWn_wbbtV086814ujudCeB_Ei3hAVV3LAbhgW-Bg-yprM_eh7XdabMoQMGugSZKCGe8uaoHJD1EFlVuV0DDAEjkjTqx1GRSH1Fe4fiDsW_7Gc8-bpL8QoyPMJbpqzgaUQkZvB8Sb-GN9V5/s400/christmas+cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5552614311883267842" border="0" /></a><br />Christmas is around the corner and my first Christmas cake is ready to be shared with friends!<br /><br />Making Christmas cakes is a ritual to me. A custom I inherited from my grandmother, which I wish to cherish. She was an excellent cake maker. Her art of baking cakes was admirable. Without modern equipment she managed to bake the best Christmas cakes I ever tasted!<br /><br />I remember my childhood, watching her baking Christmas cakes! Her preparation used to start weeks before actual baking. To start with, first she sun dried orange peels for flavouring the cake! She mixes the ingredients with her hand so rapidly in a small <span style="font-style: italic;">uruli </span>to get the desired lightness!!<br /><br />During the evening family prayer time, the atmosphere was filled up with the aroma of baked cakes and those she already stacked in her kitchen shelf to be shared with friends and family. All that takes me to sweet bygone days and my best of Christmas memories!<br /><br />I’m making Christmas cakes ever since I’ve become a homemaker. But still I couldn’t master it! May be when years pass I would find techniques to improve my cake making skills up to my grandmother!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawhHiP7jfzSkRIifkSfW0RO8rApb_ZxCHtbfDRyrrA6wMOX26P7mvdXCr7G3XpAK5I5I95j5rpMylq4AnfQ-0TmN31BFur9F5OAVLW80Gv0Vg6KQrqDa4PhtqNc2occ5BERhK8l-glbkD/s1600/X%2527mas+cake1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawhHiP7jfzSkRIifkSfW0RO8rApb_ZxCHtbfDRyrrA6wMOX26P7mvdXCr7G3XpAK5I5I95j5rpMylq4AnfQ-0TmN31BFur9F5OAVLW80Gv0Vg6KQrqDa4PhtqNc2occ5BERhK8l-glbkD/s400/X%2527mas+cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5552622042393497234" border="0" /></a><br /><strong><u>Ingredients<br /></u></strong><ol><li>All purpose flour/ maida – 2 cups</li><li>Unsalted butter (softened) – 250 gm</li><li>Powdered Sugar– 2 cup</li><li>Sugar (to caramelize)– 1 cup</li><li>Egg (at room temperature) – 5 nos</li><li>Dried nuts and fruits (cashews, walnut, currants, sultanas, orange peel, glazed cherries) – 3 cups</li><li>Baking powder – 1 tsp</li><li>Orange – 1 no</li><li>Vanilla essence – 1 tsp</li><li>Spices mix – 2 tsp</li></ol><u><strong></strong></u><u><strong>Method</strong></u><br /><br /><u>To make caramel syrup</u><br /><ol><li>Heat one cup of sugar in a heavy bottomed pan on medium heat.</li><li>Stir continuously, until the sugar dissolves and comes to a boil.</li><li>Lower heat and cook till mixture become golden brown in colour.</li><li>Remove from heat and allow cooling for a minute or two.</li><li>Add ½ cup of water and return to heat.</li><li>Continue stirring until mixture becomes liquid.</li></ol><u>To prepare dry fruits</u><br /><ol><li>Wash fruits in cold water to remove sugary syrup on the outside.</li><li>Warm them a bit in the oven and grease with one tsp of butter.</li><li>Toss them with 2 tbsp flour and shake off excess flour.</li><li>This prevents nuts and fruits from sinking to the bottom of a cake during baking.</li></ol><u>To make spice mix</u><br /><ol><li>Nutmeg – ¼ no</li><li>Cloves – 5 nos</li><li>Cardamom – 3 nos</li><li>Cinnamon – 2” long piece</li></ol>Heat them slightly and powder well.<br /><br /><ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50NPjGzuXhZhQQxsuyZ3H_c_lK4vH1ZdFO6up4V0n4auMgVzGXKMvgvwrK22lHDubj-22JfxAFSV_sA1SltcGmWSvnOdED9XORuMw6iAC79LPa5qzdv60E_9TDHTO-oi05OLb_3j6WO55/s1600/dryfruit11.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50NPjGzuXhZhQQxsuyZ3H_c_lK4vH1ZdFO6up4V0n4auMgVzGXKMvgvwrK22lHDubj-22JfxAFSV_sA1SltcGmWSvnOdED9XORuMw6iAC79LPa5qzdv60E_9TDHTO-oi05OLb_3j6WO55/s400/dryfruit11.jpg" alt="" id="BLOGGER_PHOTO_ID_5552625567190780594" border="0" /></a><br /><ol><li>Preheat oven at 180ºc.</li><li>Take the zest of the orange and extract its juice and keep aside.</li><li>Mix flour and baking powder and swift them through a sieve three times.</li><li>In large mixing bowl combine butter and sugar till soft and fluffy with an electric mixer.</li><li>Add eggs one by one to the mixture and beat till fluffy.</li><li>Add caramel syrup, spice mix, essence, orange juice and zest and mix.</li><li>Add the flour and whisk gently with out any lumps.</li><li>Finally add the dried nuts and fruits and fold them gently.</li><li>Line two 8inch round cake tin with butter paper.</li><li>Pour the mixture into baking trays.</li><li>Bake at 180ºc for 20 minutes.</li><li>Reduce heat to 160ºc and bake for another 50 minutes.</li><li>Insert a skewer at the middle and if it comes out clean, the cake is done.</li><li>Replace the cakes to a wire rack and allow cooling.</li><li>Store in an airtight container.</li><li>It tastes better after sitting for a week.</li></ol></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com11tag:blogger.com,1999:blog-1502345613678737038.post-61810002269206278882010-12-08T13:32:00.007+11:002010-12-08T16:31:28.460+11:00Mushroom curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTR0Ilpj_cfPTik4N6wRwe3ayah5jN_4W5FYwlbJioSkYIW7wVkveDnDmsluYB5nH0mndZsbBh9SnfCDcHqtra0l1O_nrllGPrNv0nx0k4Ue76SpSJh3PzJPolo9fUgAooQnE1rNrcGqF/s1600/mushroomCurry1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTR0Ilpj_cfPTik4N6wRwe3ayah5jN_4W5FYwlbJioSkYIW7wVkveDnDmsluYB5nH0mndZsbBh9SnfCDcHqtra0l1O_nrllGPrNv0nx0k4Ue76SpSJh3PzJPolo9fUgAooQnE1rNrcGqF/s400/mushroomCurry1.jpg" alt="" id="BLOGGER_PHOTO_ID_5548134285284899010" border="0" /></a><br />Lent is in full swing and I’m scratching my head each day wondering what curry I should cook? I’m struggling hard to please my husband with veggie dishes! (<img src="http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons6/32.gif" alt=":-$" /> he is a <span style="font-style: italic;">meataholic</span>)<br /><br />During one of my summer holidays in my ancestral home, after a heavy thunder storm at night milk mushrooms popped up all over our back yard! In the cold and wet morning my grandma’s maid and I went to collect them in a bamboo basket. She warned me to be silent while picking them because mushrooms don’t like sound and so won’t crop-up the next day!!<br /><br />But I couldn’t keep silent and I was shouting “over there…over there another bunch!!”<br /><br />But she always warned me “Shh…keep quiet…keep quiet!”<br /><br />That day grandma prepared a delicious ‘mushroom <span style="font-style: italic;">thoran</span>’. She prepared it in a large earthen pot; and its taste still lingers on my tongue! It had a lovely pale and greenish yellow colour!!<br /><br />Ever since I never had mushroom back home because they are so expensive!<br /><br />But after coming Australia I find them quite cheap but still they lack that flavour that I experienced earlier!<br /><br />Yesterday I cooked a dish with button mushrooms and wanted it tastes similar to a chicken curry to appease my husband and keep the lent! Yeah…it was not bad! He really enjoyed it!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQ1boxtPRpLsxl0dxov5jSs65YjEFH_aRJlNmAtzCymGqkyj3myWANQLdGanLGQmXDqMAouir35YawfLXMJXgB7njlxde-16sIkTxVipfMnEAFzq0Ozu0544MrRWXh7s-LzPA-rTDC5pq/s1600/mushroomCurry.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQ1boxtPRpLsxl0dxov5jSs65YjEFH_aRJlNmAtzCymGqkyj3myWANQLdGanLGQmXDqMAouir35YawfLXMJXgB7njlxde-16sIkTxVipfMnEAFzq0Ozu0544MrRWXh7s-LzPA-rTDC5pq/s400/mushroomCurry.jpg" alt="" id="BLOGGER_PHOTO_ID_5548135726510444770" border="0" /></a><br /><strong><u>Ingredients</u></strong><br /><ol><li>Button mushrooms (sliced) – 25 nos</li><li>Desiccated coconut – ½ cup</li><li>Tomato (chopped) – 1 no</li><li>Ginger (cut into long pieces) – 2 cm long piece</li><li>Onion (sliced) – 2 nos</li><li>Chilly powder – 1 tsp</li><li>Coriander powder – 2 tsp</li><li>Turmeric powder – ¼ tsp</li><li>Garam masala – 1tsp</li><li>Oil – 3 tbsp</li><li>Salt - as required</li><li>Water – 1 ½ cup</li></ol><u><strong></strong></u><u><strong>Method</strong></u><br /><ol><li>Heat a pan and dry roast grated coconut and half of a sliced onion.</li><li>When it changes its colour to golden brown add all the spices.</li><li>With out burning fry them till dark brown.</li><li>Grind this into a fine paste by adding 1 cup of water.</li><li>Heat oil in a pan and fry onion and ginger.</li><li>When onion is soft add mushroom, tomato and salt.</li><li>Fry till mushrooms are tender.</li><li>Add the ground paste and the remaining water to the mushrooms.</li><li>Bring to boil and simmer for few minutes till gravy thickens.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com5tag:blogger.com,1999:blog-1502345613678737038.post-72705844238663213582010-11-23T11:35:00.007+11:002010-11-23T17:28:01.439+11:00Ice cream cake !<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOZXcbAzGps_evLZHqe_bfSZbUz9UHOJGskTYdviJ3hIFBI_FbY4DznXkP6-FA_mwgz2Qkm3HdvQ2y1m2M7aNcg-_vE5SPwG4U4065OtITP5XxVG8eyp7eeKATwf3V6wMlcN-zgauakyo/s1600/icecreamCake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOZXcbAzGps_evLZHqe_bfSZbUz9UHOJGskTYdviJ3hIFBI_FbY4DznXkP6-FA_mwgz2Qkm3HdvQ2y1m2M7aNcg-_vE5SPwG4U4065OtITP5XxVG8eyp7eeKATwf3V6wMlcN-zgauakyo/s400/icecreamCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5542540702716418210" border="0" /></a><br />One day it was very rush at the supermarket counter. So I took one recipe magazine from the rack near the counter and just turned its pages. I went through several beautiful pictures of foods unfamiliar to me.<br /><br />Among that an image of a cake, which had an ice cream topping, garnished with nuts and dry fruits impressed me. I perused its recipe and decided to try it immediately.<br /><br />I just wanted to try it out but hesitate to make because I was afraid three quarters of what I make would go into my inside and boost calories!<br /><br />That week two of our friends were going to India on vacation. So we invited them for a see-off dinner. And I planned to make the cake I saw in the magazine for dessert.<br /><br />When the dessert was served, I saw that my friends relished it; and asked me what it is?<br />Hmm…I’ve to find a name for it! I said “its ice cream cake!!!”<br /><br />They all enjoyed it very much and so do I !<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Sponge cake (8" round) – 1 no (I used a store bought one)</li><li>Ice cream – 1 ½ liter (softened slightly)</li><li>Glazed cherries (chopped) – 150 g</li><li>Roasted unsalted cashews (chopped) – ½ cup</li></ol><u><strong></strong></u><u><strong>Method</strong></u><br /><ol><li>Cut the cake horizontally into two equal parts.</li><li>Place one half in a freezer proof cake plate.</li><li>Using a knife place one third of the ice cream over top of the plated layer.</li><li>Sprinkle half of the chopped nuts and fruits on the top evenly.</li><li>Place the remaining cake half on top of the ice cream.</li><li>Put the cake in the freezer to harden for 1 hour.</li><li>Frost the remaining ice cream on the top and sides of the cake.</li><li>Sprinkle the remaining nuts and fruits on top.</li><li>Freeze for at least two hours and cut into desired shapes before serving.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com16tag:blogger.com,1999:blog-1502345613678737038.post-52691158566375102852010-11-15T10:47:00.004+11:002010-11-15T14:03:13.042+11:00Preserved olive pickle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rzeemol7D4PbpycEi4DO8QdibH7pd4weJhbi50p-3lfLqq20IOnGVOH6P1dHQstYtyJZOvSF0CiBf6jXTBr6P-rxcF_JtHEy0c_mJ7ZAral_bmk7OYwzZSgya-NcYA7wpo9r1JywrvOE/s1600/olivepickle.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rzeemol7D4PbpycEi4DO8QdibH7pd4weJhbi50p-3lfLqq20IOnGVOH6P1dHQstYtyJZOvSF0CiBf6jXTBr6P-rxcF_JtHEy0c_mJ7ZAral_bmk7OYwzZSgya-NcYA7wpo9r1JywrvOE/s400/olivepickle.jpg" alt="" id="BLOGGER_PHOTO_ID_5539556524851882418" border="0" /></a><br />I’ve never seen fresh Indian gooseberries (<span style="font-style: italic;">Nellikka</span>) in Australia.<br /><br />During my visit to Flemington market in Sydney I spotted a large pile of a green color fruits. I hoped it might be <span style="font-style: italic;">Nellikka </span>and ran towards it to have a closer look. Unfortunately it was not that! But I couldn’t recognize what it is? So I asked the lady who sells it and she said they are fresh green olives! She gave me one to taste. Oh… that was so bitter!<br /><br />Two weeks back when I visited my friend’s house I saw a big jar of <span style="font-style: italic;">Nellikka </span>in brine on her table.<br />I asked her ‘where did you get those!’<br />She told me they are not <span style="font-style: italic;">Nellikka </span>but only olives! (Oops olives again!)<br /><br />And she also told me that they are good for burning cholesterol!! But she is going to throw it away because it is too salty to eat!<br />Suddenly I got an idea of making pickles with olives!! I did so shared with her.<br /><br />Those were as good as a <span style="font-style: italic;">Nellikka </span>pickle and we finished with in a week time!<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Salted olives – 3 cups</li><li>Vinegar – 1 cup</li><li>Ginger paste – 1 tbsp</li><li>Garlic paste – 1 tbsp</li><li>Chilly powder – 2 tbsp</li><li>Fenugreek powder – ½ tsp</li><li>Asafetida – 1tsp</li><li>Oil – 4 tbsp</li><li>Sugar – ½ tsp</li><li>Salt – as required</li></ol><u><strong></strong></u><u><strong>Method</strong></u><br /><ol><li>Drain the water from olive and keep aside.</li><li>Heat oil in a pan and fry ginger and garlic paste.</li><li>Add chilly powder, fenugreek powder and asafetida.</li><li>Fry them till the raw smell goes.</li><li>Add vinegar, salt and sugar and bring to boil.</li><li>Allow it to cool and mix with olives. </li><li>Transfer to an airtight jar and shake it occasionally for two to three days. </li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com9tag:blogger.com,1999:blog-1502345613678737038.post-90061279351504700422010-11-05T11:04:00.002+11:002010-11-05T11:16:28.181+11:00Cheera chemmeen thoran - Spinach stir fry with a hint of prawn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpe6UScR6QTZIXQHAN3R9QwPQSM1EUg3vcY8_yid_CGdbuD_Q1_viGk3ejZpPFscKCM88nbqX8qEYPBJeF0Fn2yCtxEYw-pq2gTSzAfHhyzIAwFPr8qZvVLn798vTXgXp-wT0eCn-D45S/s1600/cheerachemeen.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpe6UScR6QTZIXQHAN3R9QwPQSM1EUg3vcY8_yid_CGdbuD_Q1_viGk3ejZpPFscKCM88nbqX8qEYPBJeF0Fn2yCtxEYw-pq2gTSzAfHhyzIAwFPr8qZvVLn798vTXgXp-wT0eCn-D45S/s400/cheerachemeen.jpg" alt="" id="BLOGGER_PHOTO_ID_5535851950582500450" border="0" /></a><br />Another delicacy from Cochin, where people like to induce the flavor of meat or seafood into veggies!<br /><br />The natural sweetness of prawn really blends with the spinach so it’s a great way to uplift the taste of a regular thoran!<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Spinach (finely chopped) – 2 bunch</li><li>Prawns– 250 gm</li><li>Freshly grated coconut – 1 ½ cup</li><li>Garlic (crushed) – 3 pods</li><li>Button onion/ shallot (crushed) – 2 pods</li><li>Chilly powder – 1 tsp</li><li>Turmeric powder – ¼ tsp</li><li>Mustard seeds – ¼ tsp</li><li>Curry leaves – a few</li><li>Salt – as required</li><li>Oil – 2 tsp</li></ol><u><strong>Method</strong></u><br /><ol><li>Remove the shell of prawn and roughly chop them.</li><li>Coarse grind grated coconut, garlic, shallot, turmeric powder and chilly powder.</li><li>Heat oil in a fry pan and splutter mustard seeds.</li><li>Add chopped prawns and sauté for a few seconds.</li><li>Add the ground mixture, curry leaves, salt and spinach and mix well.</li><li>Cook in medium heat till spinach is done and curry is dry.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com8tag:blogger.com,1999:blog-1502345613678737038.post-15429772081245580842010-10-29T11:29:00.008+11:002010-10-29T17:47:35.742+11:00Orange vanilla sponge cake<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakuxHEL64KLAT_6IdYkgStby2gfCLZmUSplg2820T2hVyhbkPRG4G0zFKvEH0hdRhxC5ua-MjichEUC9oDneftkqyyBO5mPMaBZztrJZDusRgpb2i3MBxFppTr6zc7YLRaaD6nk5Na8x7/s1600/sponge+cake.jpg"><img style="text-align: center; margin: 0px auto 10px; width: 500px; display: block; height: 375px;" id="BLOGGER_PHOTO_ID_5533259248775447154" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakuxHEL64KLAT_6IdYkgStby2gfCLZmUSplg2820T2hVyhbkPRG4G0zFKvEH0hdRhxC5ua-MjichEUC9oDneftkqyyBO5mPMaBZztrJZDusRgpb2i3MBxFppTr6zc7YLRaaD6nk5Na8x7/s400/sponge+cake.jpg" border="0" /></a><br />‘<span style="font-style: italic;">Equal quantities of flour, butter and egg will make a good cake</span>.’ That’s my grandma’s dictum on making it. She won’t make any fancy looking cake or decorate them or even try new flavors! The only two verities she makes is vanilla sponge cake and Christmas fruitcake. For me no other cake tastes better than hers!<br /><br /><div> Even though her hands are so tired to bake any now, her energy and passion urges me! Thanks to grandma for inspiring me! Emulating her, now I feel it thrilling to cook and share with others!</div><br /><div>This recipe is my first choice when I’m in a mood to bake a cake. The flavours of vanilla and orange will go hand-in-hand. It is an excellent snack for any time!</div><br /><div>Presently I am suppressing my strong urge to bake one, lest I finish it munching to the last bit!<br /><br /></div><strong><u>Ingredients</u></strong><ol><li>All purpose flour/ maida – 2 cups</li><li>Unsalted butter (softened at room temperature) – 250 gm</li><li>Sugar (powdered) – 2 cup</li><li>Egg (at room temperature) – 5 nos</li><li>Baking powder – 1 tsp</li><li>Orange – 1 no</li><li>Vanilla essence – 1 tsp</li></ol><u><strong>Method</strong></u><ol><li>Preheat oven at 200ºc.</li><li>Take the zest of the orange and extract its juice and keep aside. </li><li>Mix flour and baking powder and swift them through a sieve three times.</li><li>In large mixing bowl with a mixer combine butter and sugar till soft and fluffy.</li><li>Add eggs one by one to the mixture and beat till fluffy.</li><li>Add flour, essence, orange juice and zest and combine well with out lumps.</li><li>Pour the mixture into a baking tray of desired shape.</li><li>Bake at 180ºc for 20 minutes.</li><li>Reduce heat to 150ºc and bake for another 50 minutes.</li><li>Insert a skewer at the middle and if it comes out clean, the cake is done.</li><li>Replace the to a wire rack and allow to cool.It tastes better the next day</li></ol></div>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com12tag:blogger.com,1999:blog-1502345613678737038.post-1228431947622673392010-10-19T21:58:00.009+11:002011-02-07T11:19:28.123+11:00Chakkavaratty – Jackfruit jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qKNBWZHBl6gCbc4qyBVPbGx-H9n-tcs4imqz3W6KR-tWQ36ChGVMwtrc85D05T9paqAp4UI63n2xDiEHey8vcEAOcOnljYum0bAm9jOyELTvlyfn2WNfnVfDGl6rLrPWlcg1sxma_0xF/s1600/chakkavaratty.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 538px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qKNBWZHBl6gCbc4qyBVPbGx-H9n-tcs4imqz3W6KR-tWQ36ChGVMwtrc85D05T9paqAp4UI63n2xDiEHey8vcEAOcOnljYum0bAm9jOyELTvlyfn2WNfnVfDGl6rLrPWlcg1sxma_0xF/s400/chakkavaratty.jpg" alt="" id="BLOGGER_PHOTO_ID_5570735408965834818" border="0" /></a><br />A mobile grocery vendor visits us every month stocked with frozen Kerala snacks and veggies. Last month when he came, I was busy with kids so my husband met him with my list. When he came back he had a big carry bag full of groceries in one hand and a small packet raised in his other hand.<br /><br />With a whimsical smile he said, “See I got frozen varikka chakka! (Jackfruit) …”<br />In a hurry he microwaved it, tasted one sheath and said “uppolam varillallo uppilittathu!!! <img src="http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons6/2.gif" alt=":(" />” (Means ‘salt is better than salted’).<br /><br />I replied, “kazhtappettu thinnanda… nammukku varattam <img src="http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons6/1.gif" alt=":)" />” (Means ‘Don’t eat unwontedly; we can also prepare’).<br />He raised his eyebrows and said “whatever…”<br /><br />That night after dinner, I made chakkavaratti. It was just enough to fill a small jam jar! It was dismaying to recollect how abundantly we made jackfruit jam yester-years at home, with one or two whole jackfruits and the hard work behind it!!<br /><br />Any way I had enough to make a small family happy!<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Jackfruit (chopped) – 2 cups</li><li>Jaggery (grated) – ¾ cup</li><li>Butter / ghee – 1 tbsp</li><li>Cardamom (powdered) – 3 pods</li><li>Water – ¼ cup</li></ol><u><strong>Method</strong></u><br /><ol><li>Melt jaggery in ¼ cup water.</li><li>Add chopped jackfruit and cook in high flame.</li><li>When all the water is evaporated and the mixture become dry lower the heat to medium flame.</li><li>Add butter and cardamom and stir continuously.</li><li>When the mixture became in the consistency of sticking all together into a ball remove from fire.</li><li>Allow to cool and store in an airtight container.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com9tag:blogger.com,1999:blog-1502345613678737038.post-13242903179793209922010-10-12T11:14:00.013+11:002010-11-05T11:03:27.429+11:00Unniyappam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZg5g6Ou4wr2jNG7PiprN206MKyVH8rhttEZ1XrdLXgltvE5cGISeIU52_565wH9PGaYvNjmyOwS2AYgbkZq2gUd5eGlOYyY1cCnfzW8bRTJJCOQBtkwI_-m0GKSeFI-LoZhxtLAaKTNM/s1600/unniyappam11.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 667px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZg5g6Ou4wr2jNG7PiprN206MKyVH8rhttEZ1XrdLXgltvE5cGISeIU52_565wH9PGaYvNjmyOwS2AYgbkZq2gUd5eGlOYyY1cCnfzW8bRTJJCOQBtkwI_-m0GKSeFI-LoZhxtLAaKTNM/s400/unniyappam11.jpg" alt="" id="BLOGGER_PHOTO_ID_5535849360888652290" border="0" /></a><br /><span style="font-style: italic;">Unniyappam </span>is a tasty teatime snack of Kerala. Something very spongy, with an unexpected bite of coconut kernels.<br /><br />Back home in Kerala, when the bananas in our backyard ripe, it’s really hard to finish them completely without wasting any. So my mom used to prepare banana jam, <span style="font-style: italic;">unniyappam </span>or even sundry some of them.<br /><br />So this was a special snack my mom used to make when I was studying. Now I don’t have a banana plantain in my back yard. But still make it, whenever I crave for them. <img src="http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons6/3.gif" alt=";)" /><br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Raw rice – 2 cup</li><li>All purpose flour /Maida – ½ cup</li><li>Jaggery (grated) – 1 cup</li><li>Banana (very ripe) – 1 big</li><li>Black sesame seeds – ½ tbsp</li><li>Coconut squares – ½ cup</li><li>Cardamom (powdered) – 10 nos</li><li>Baking powder - ¼ tsp<br /></li><li>Ghee – 2 tbsp</li><li>Oil for frying</li></ol><u><strong>Method</strong></u><br /><ol><li>Sock the rice for 2 hours, drain and powder them with lots of granules like semolina.</li><li>Melt the jaggery with ¼ water on medium heat and allow cooling.</li><li>Fry coconut squares in ghee till they are golden brown.</li><li>Mash the banana well and combine with all the other ingredients except oil, without any lumps.</li><li>Leave the mixture in a warm place for 3 to 4 hours.</li><li>Heat oil in the <span style="font-style: italic;">unniyappam </span>pan and fill the holes with the mixture.</li><li>Fry them on medium heat and flip when one side is golden brown.</li><li>When both side are golden brown remove them with a metal skewer.</li><li>Drain into a tissue paper.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com13tag:blogger.com,1999:blog-1502345613678737038.post-85658279371773723862010-10-06T09:47:00.003+11:002010-10-06T14:38:12.135+11:00Kappa kuzhachathu – Mashed cassava<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUjghfjpV63orykyqnzy_jFTq0dKxA3smgiAOB01gXYsmFqbbP3oYCJ33YAqUNcGFdjAaI_eHF-HoxdqgIPWrbkPz9gndKePCHs6bZHUSG2n03l5M4hoO8e4RRwr_AdYXGt5lcDN87JQb/s1600/kappa+kuzhachathu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUjghfjpV63orykyqnzy_jFTq0dKxA3smgiAOB01gXYsmFqbbP3oYCJ33YAqUNcGFdjAaI_eHF-HoxdqgIPWrbkPz9gndKePCHs6bZHUSG2n03l5M4hoO8e4RRwr_AdYXGt5lcDN87JQb/s400/kappa+kuzhachathu.jpg" alt="" id="BLOGGER_PHOTO_ID_5524697750885417970" border="0" /></a><br />Buying meat on Sundays is our custom like any other Christian homes in Kerala. But occasionally my father would break this routine and buy a one large king fish or Carp.<br /><br />On such Sundays a dish made of mashed cassava (kappa) with grated coconut, laced with green chilly and garlic would replace rice for lunch. Dipping mashed cassava in the hot red gravy of fish curry and flaking meat from fish bone and munching it…oh that’s really heaven!<br /><br />Mashed cassava & fish curry … they are made for each other! A very satisfying meal indeed. May be u already familiar with this pair; If not try it…just for a change!<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Cassava (cut into small cubes) – 1kg</li><li>Grated coconut – 1 cup</li><li>Turmeric powder – ¼ tsp</li><li>Button onion/ shallots (crushed) – 3 nos</li><li>Green chilly - 2 nos<br /></li><li>Garlic pods (crushed) – 3 nos</li><li>Curry leaves – a few</li><li>Salt – as required</li></ol><u><strong>Method</strong></u><ol><li>Mix cassava and salt and add enough water to immerse them.</li><li>Cook till cassava is tender and drain excess water.</li><li>Coarse grind coconuts with green chilly, garlic, shallots, curry leaves and ½ cup water.</li><li>Mix it well with cooked cassava and mash it roughly.</li><li>Heat the mixture on medium flame till vapors start to come.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com11tag:blogger.com,1999:blog-1502345613678737038.post-9408404597500366082010-08-16T11:53:00.009+10:002010-09-16T13:56:55.930+10:00Channa masala – a north Indian temptation!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN5AJlO_a9CGwo6vS6kunIUTuWqJzklxwC1qAictsRzOQ63pVKbZvqtKJoUxMtSl6RsNiLkTCPIUzNR5gzNPjZ1s_oyfLSGbbTJUjFmyp4v0DmO43ntWYdhYiHUXI8UNntyLdyY_9HTRq/s1600/channa-masala.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN5AJlO_a9CGwo6vS6kunIUTuWqJzklxwC1qAictsRzOQ63pVKbZvqtKJoUxMtSl6RsNiLkTCPIUzNR5gzNPjZ1s_oyfLSGbbTJUjFmyp4v0DmO43ntWYdhYiHUXI8UNntyLdyY_9HTRq/s400/channa-masala.JPG" alt="" id="BLOGGER_PHOTO_ID_5505820232949431682" border="0" /></a><br />There is a fast food restaurant called BIMBIS in Ernakulam. During my college days after our elaborated shopping in all the textile shops in M.G road me, my sister and my mother would dash towards this restaurant to have our favorites!<br /><br />When we reached there I always got confused whether I want a<span style="font-style: italic;"> masala dosa</span> or <span style="font-style: italic;">paper roast</span> or <span style="font-style: italic;">channa masala and battura</span>! So I would ask my sister<br />‘What you are going to eat today?’ If she says<span style="font-style: italic;"> masala dosa</span> then I would tell ‘ok…. you buy a masala dosa; mom…you a <span style="font-style: italic;">paper roast</span> and me<span style="font-style: italic;"> battura and channa masala</span>…okay… we can share…right?’<br />Reluctantly they would say, “ Okay… <span style="font-style: italic;">kothichi</span>!!!… (meaning greedy girl)<br /><br />Yes I chanced this north Indian delicacy at BIMBIS and it defeated my taste buds forever!<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Chickpeas (cooked) – 2cup</li><li>Tomatoes (diced)- 1 nos</li><li>Onion (chopped) – 2 nos</li><li>Chilly powder – 1 tsp</li><li>Coriander powder – 2 tsp</li><li>Turmeric – ¼ tsp</li><li>Garam Masala – 2tsp</li><li>Cumin (Jeera) seeds – ¼ tsp</li><li>Salt – as required</li><li>Coriander leaves (chopped) – a few</li><li>Oil – 4tbsp</li></ol><u><strong>Method</strong></u><br /><ol><li>Partially mash half the amount of chickpeas and keep aside.</li><li>Heat the oil in the pan and splutter cumin seeds.</li><li> Add onion and fry until they are light brown in color.</li><li>Add diced tomato and the spices.</li><li>Stir continuously and fry them till oil starts to separate from the mixture.</li><li>Add 1 cup of water and chickpeas.</li><li>Bring to boil and simmer till gravy thickness.</li><li>Remove from fire and garnish with chopper coriander leaves.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com17tag:blogger.com,1999:blog-1502345613678737038.post-43729449053216489432010-08-10T08:36:00.003+10:002010-08-10T12:16:55.124+10:00Olan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlODGLGwTKhkVIoZhfBNVnT__hkgmCg-rmAt0rqp4Euq9f88U0a_1FhLAPZzXsX7TJH9vH698g-kRooVn13MgH9gfPogBEJhMJaP2jiVFELAUBMl7Z-uZ3wjDKTbJHjF2IivllKUP5YYxE/s1600/olan.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlODGLGwTKhkVIoZhfBNVnT__hkgmCg-rmAt0rqp4Euq9f88U0a_1FhLAPZzXsX7TJH9vH698g-kRooVn13MgH9gfPogBEJhMJaP2jiVFELAUBMl7Z-uZ3wjDKTbJHjF2IivllKUP5YYxE/s400/olan.JPG" alt="" id="BLOGGER_PHOTO_ID_5503599353787822082" border="0" /></a><br />I would say <span style="font-style: italic;">olan </span>is the beauty on a sadhya leaf. A fair looking beauty with lots of black beauty spots! A dish that conquer your mind not by its taste but by the look!<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Black-eyed beans – ¼ cup</li><li>White gourd (cut into cubes) - 2 cups</li><li>Green chillies(slit the edge) - 4 nos</li><li>Thick coconut milk (1st extract) – ½ cup</li><li>Thin coconut milk (2nd extract) - 1½ cup</li><li>Curry leaves - A few</li><li>Coconut oil - 1 tsp</li><li>Salt - As required</li></ol><u><strong>Method</strong></u><br /><ol><li>Cook black-eyed beans by adding enough salt and water and keep aside.</li><li>Cook white gourd, green chillies and salt along with second extract of coconut milk.</li><li>When they are done add black-eyed beans and mix well.</li><li>Add thick coconut milk and bring to boil.</li><li>Remove from fire and add coconut oil and curry leaves and mix well.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com13tag:blogger.com,1999:blog-1502345613678737038.post-23246353086094077072010-08-05T12:25:00.006+10:002010-08-05T22:25:22.463+10:00Ever loving chemmeen ularthiyathu – Prawn stir fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42urYzXOq9uq34KN1iWxvxaIKIYWWuULSLb-Vsvd1F6s5OC2oveOfXnMJs4ujw_1bJaRQ4OPm8Ukityp3uz4KnOjLYDiWyJWiU0aFkbrdmT8DVyfMDIEs14JLLhXUjstkEcz4HaZZWWXz/s1600/prawnFry.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42urYzXOq9uq34KN1iWxvxaIKIYWWuULSLb-Vsvd1F6s5OC2oveOfXnMJs4ujw_1bJaRQ4OPm8Ukityp3uz4KnOjLYDiWyJWiU0aFkbrdmT8DVyfMDIEs14JLLhXUjstkEcz4HaZZWWXz/s400/prawnFry.jpg" alt="" id="BLOGGER_PHOTO_ID_5501746617178999570" border="0" /></a><br />Back home in Kerala prawn fry is a must have dish in my mom’s menu for any guests. If she got information about any guest visit, she would desperately wait for the <span style="font-style: italic;">arayathi </span>(woman who sells fish) and would buy at least two kilos of prawn. With that she would always make prawn stir-fry. If the visitors praise her regarding the tastes of her prawn curry she would definitely pack the rest of the curry for them.<br /><br />Last week some of our family friends gathered together to discuss about Onam celebrations. So I made some prawn fry and it was a great hit there! Everybody asked me about the recipe and I got so thrilled!<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Prawns (cleaned) - ½ kg</li><li>Coconut (¼ " squares) - ¼ cup</li><li>Gamboges (socked in water) - 4 nos</li><li>Button onions/ shallots (crushed) – 3 nos</li><li>Ginger (thinly sliced) – 1” long piece</li><li>Chilli powder - 1tsp</li><li>Pepper powder - ½ tsp</li><li>Coriander powder – 2 tsp</li><li>Turmeric powder – ¼ tsp</li><li>Salt - a required</li><li>Coconut oil - 3 tbsp</li><li>Curry leaves – a few</li></ol><u><strong>Method</strong></u><br /><ol><li>Mix prawns along with gamboges, ginger, coconut squares and half the amount of chilly and turmeric powders and salt.</li><li>Add ½ cup water and cook them till done.</li><li>Heat oil in a pan and add crushed button onion, curry leaves and rest of the powders.</li><li>Stir continuously till onion and powders are well fried and oil starts to separate from the mixture.</li><li>Add the cooked prawns and mix well.</li><li>When all the water is evaporated and curry became dry remove from fire.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com11tag:blogger.com,1999:blog-1502345613678737038.post-59131215701279853962010-07-29T23:20:00.005+10:002010-10-06T14:35:48.959+11:00Never fail to make Palappam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_l4_M8hghwygxY5i-Q_q_cl-48nFpUOy0f4V0EGhL_mspx6OHc32LPAKTBlUkjnWkIXyBcke88bII-X-QKeEWA04STpUallxxjhIMHGPN-Vyrusdm_VZ-9WsTcs_H9Nd81bGU1M8xGgFt/s1600/palappam2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_l4_M8hghwygxY5i-Q_q_cl-48nFpUOy0f4V0EGhL_mspx6OHc32LPAKTBlUkjnWkIXyBcke88bII-X-QKeEWA04STpUallxxjhIMHGPN-Vyrusdm_VZ-9WsTcs_H9Nd81bGU1M8xGgFt/s400/palappam2.jpg" alt="" id="BLOGGER_PHOTO_ID_5524771308408604386" border="0" /></a><br /><span style="font-style: italic;">Palappam</span>…one with a firm but soft center surrounded by lace-trimmed edges; which stands half way between bread and a pancake made with rice. (Definitely this is not a definition…)<br />For me making <span style="font-style: italic;">palappam </span>was always like taking a chance in lottery. Then one day sensing my disappointment one of my dear friends gave me a very apt recipe. Until then I’m always a winner.<br />Last week I got an opportunity to make 150 <span style="font-style: italic;">palappams </span>for a small gathering in our church… I just worked out the quantity of ingredients and all were very soft and lacy (no… no…I’m not boasting).<br />So here goes the recipe.<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Raw rice – 2 cups</li><li>Cooked rice – 1 cup</li><li>Freshly grated coconut – 1 cup</li><li>Dry yeast – ¼ tsp</li><li>Sugar – 3 tbsp</li><li>Water – 1 ¼ cup (approximately)</li><li>Salt – as required</li></ol><u><strong>Method</strong></u><br /><ol><li>Soak raw rice for 2 to 3 hrs.</li><li>Grind all the ingredients except salt to a fine paste of free falling consistency.</li><li>Place the mixture in a warm place for almost 8 hrs for fermentation.</li><li>Add salt, mix well and let the batter sit for another ½ hr in the warm place.</li><li>Heat <span style="font-style: italic;">appachatti </span>(<span style="font-style: italic;">palappam </span>pan) and pour a ladle full of batter at the center of the pan.</li><li>Swirl the pan 360degree to spread batter as a thin round.</li><li>Cover the pan with lid and cook till the raw color changes.</li><li>Remove <span style="font-style: italic;">palappam </span>when crisp.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com16tag:blogger.com,1999:blog-1502345613678737038.post-72538423453262259442010-07-18T21:59:00.005+10:002010-07-18T22:24:09.547+10:00Meen vattichathu - Kerala red fish curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN4CA8m_QyOCSubslhaaF7zZ4Lv11wlHA7UvYTyjC7iV5hmRf_lK8wrkM7LIBN7Gdc3rG889MFUZ5ITWp5hs_QDi3m2MHCttirxZLQDinOe_CosZtiDQvo-8eF8K0y6SnlroEqc7Q0NMT/s1600/meen+vattichathu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN4CA8m_QyOCSubslhaaF7zZ4Lv11wlHA7UvYTyjC7iV5hmRf_lK8wrkM7LIBN7Gdc3rG889MFUZ5ITWp5hs_QDi3m2MHCttirxZLQDinOe_CosZtiDQvo-8eF8K0y6SnlroEqc7Q0NMT/s400/meen+vattichathu.jpg" alt="" id="BLOGGER_PHOTO_ID_5495215143381281586" border="0" /></a><br />Fish cooked in chilly sauce along with gamboges is a Kerala delicacy. It is an inevitable dish for lunch in most Kerala homes.<br />The pungent smell of gamboges that strike the nose, when opening the lid of the curry pot will appetite even a full loaded stomach!<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Fish pieces – ½ kg</li><li>Gamboges (soaked in water) – 4 nos</li><li>Button onions (sliced) - 3 pods</li><li>Garlic cloves (crushed) - 5 pods</li><li>Ginger (sliced) – 1” long piece</li><li>Kashmiri red chilli powder - 2 tbsp</li><li>Coriander powder – 1 tsp</li><li>Turmeric powder – ½ tsp</li><li>Oil - 3 tbsp</li><li>Curry leaves - a few</li><li>Water - 2 cup</li><li>Salt - to taste</li></ol><u><strong>Method</strong></u><br /><ol><li>Make a fine paste of all the spice powders by adding some water.</li><li>Heat oil in a pot and add onion, garlic, ginger and curry leaves.</li><li>Fry them till onion is brown in color.</li><li>Add the spice paste, and fry until the raw smell goes. </li><li>Add the soaked gamboges, 2 cups water and salt to taste.</li><li>When it boils add the fish pieces and cover the pot with a lid.</li><li>Cook in low flame till the curry is in medium thick consistency and fish is done.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com16tag:blogger.com,1999:blog-1502345613678737038.post-7379096464710952152010-07-13T18:17:00.005+10:002010-11-17T11:17:01.958+11:00Bread upma<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNN_-pXAFNAQBc9ZIKKk9UQOKQXu6VzWEHdhVtIv5aJARYQ37ogHDczzhe9SX1YAz5bC82UmfGANmMIyjUJhncA-LF_83GSzNaBnLU8_Jdj_JL81eUYYHRK3BcvX7SmOGDrtblK0F8LsP/s1600/bread+upma.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNN_-pXAFNAQBc9ZIKKk9UQOKQXu6VzWEHdhVtIv5aJARYQ37ogHDczzhe9SX1YAz5bC82UmfGANmMIyjUJhncA-LF_83GSzNaBnLU8_Jdj_JL81eUYYHRK3BcvX7SmOGDrtblK0F8LsP/s400/bread+upma.jpg" alt="" id="BLOGGER_PHOTO_ID_5540305890303757106" border="0" /></a><br />“My colleague brought bread upma<span style="color: rgb(255, 255, 255);"> </span>today and it was very delicious…”when my sister said like that I felt strange but interesting! That weekend she prepared it and was really fantastic!<br /><br />Yeah… if you are tired of your regular bread toast or want to consume some left over try this spicy version. It will definitely please you.<br /><br /><strong><u>Ingredients</u></strong><br /><ol><li>Bread (cut into small cubes) – 6 nos</li><li>Potato (boiled and mashed) – 1 no</li><li>Onion (finely chopped) – 1 no</li><li>Tomato (chopped) – ½ no</li><li>Chilly powder – ½ tsp</li><li>Turmeric powder – ¼ tsp</li><li>Garam masala powder – ¼ tsp</li><li>Cumin seeds – a pinch</li><li>Mustard – ¼ tsp</li><li>Curry leaves – a few</li><li>Oil – 1 tsp</li><li>Salt – as required</li></ol><u><strong>Method</strong></u><br /><ol><li>Heat a fry pan and toast the bread cubes and keep aside.</li><li>Heat oil in the fry pan and splutter mustard and cumin seeds.</li><li>Add onion and curry leaves and fry till onion is brown in color.</li><li>Add all the powders and fry till the raw smell goes.</li><li>Add tomato and fry till they are cooked. </li><li>Add the mashed potato and bread cubes and mix well.</li><li>Remove from fire and enjoy hot with a cup of tea!</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com14tag:blogger.com,1999:blog-1502345613678737038.post-84117994353511066642010-07-06T16:15:00.008+10:002010-07-13T22:59:50.378+10:00Chemmen peechinga ularthu – Sinqua and prawn fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rQjMHtFKScf6zE_-2QABeJfHcY7-BuPycpaBOF0YD7zRIunl49DDEF3-h-fwFSuIB4ej6scBEtz00G4QUv7nZqMx_2fQ8RQRs6xXHxAFgV7X3HmCpMTxQklI_XfpZR2NLP1ZxQ8FfhkB/s1600/chemeen&peechingaUlarthu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rQjMHtFKScf6zE_-2QABeJfHcY7-BuPycpaBOF0YD7zRIunl49DDEF3-h-fwFSuIB4ej6scBEtz00G4QUv7nZqMx_2fQ8RQRs6xXHxAFgV7X3HmCpMTxQklI_XfpZR2NLP1ZxQ8FfhkB/s400/chemeen&peechingaUlarthu.jpg" alt="" id="BLOGGER_PHOTO_ID_5490673234917342466" border="0" /></a><br /><span>Mixing meet or prawn with vegetable is the Cochin way of cooking. Cooking vegetables in the juice of meet will enhance its flavor. Peechinga (sinqua) is a common juicy vegetable available in Kerala. And prawns are available in Cochin all year long. So cooking both combined is a cleaver way to get the taste of both with the effort of making one!</span><br /><br /><strong><u></u></strong><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMcmho1IneUg2QBRSjwhjL5-e1CCgm4ZGh7TdycMzPuWiC9FrT-wPSNbWsmoz9VaEx6GIP_lVh84z_nhoYRHeJ9IHJ_NquWKfLS5nNu4yIcpahacMXVSoulweoRLVNklLEZwJsylh8TQQ/s1600/peechinga&chemeen.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMcmho1IneUg2QBRSjwhjL5-e1CCgm4ZGh7TdycMzPuWiC9FrT-wPSNbWsmoz9VaEx6GIP_lVh84z_nhoYRHeJ9IHJ_NquWKfLS5nNu4yIcpahacMXVSoulweoRLVNklLEZwJsylh8TQQ/s400/peechinga&chemeen.jpg" alt="" id="BLOGGER_PHOTO_ID_5490674083859326322" border="0" /></a><strong><u>Ingredients</u></strong><br /><ol><li>Peechinga (cut into small cubes) – 2 nos </li><li>Prawns (peeled and chopped) – 150 gm</li><li>Garlic (crushed) – 2 pods</li><li>Button onion (crushed) – 3 pods</li><li>Chilly powder – 1 tsp</li><li>Turmeric powder – ¼ tsp</li><li>Curry leaves – a few</li><li>Salt – as required</li><li>Oil – 2 tbsp</li></ol><u><strong>Method</strong></u><br /><ol><li>Combine peechinga, prawn and salt in a pot.</li><li>Cook in medium high till water comes out of peechinga.</li><li>Cover the pot with a lid and cook in low flame till done.</li><li>Heat oil in a pan and add crushed garlic, button onion and curry leaves.</li><li>Add chilly and turmeric powder and mix well.</li><li>Stir continuously and fry in high flame till all are well fried and oil starts to separate.</li><li>Add cooked prawn and peechinda and mix well.</li><li>Remove from flame and serve hot with rice.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com10tag:blogger.com,1999:blog-1502345613678737038.post-89147806096795402462010-07-02T11:39:00.003+10:002010-07-02T11:51:37.270+10:00Onion uthappam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3md17GGkRrjtPmw8BMxTa8komALpkyGne0qYEpyQTX36p22vcw50oc244vWKqA7KEiEJj8lXAsXGnqbF9LdV3VzIaKRsoRV_Xb89r5cbaYwZXN6y9KYaUiisevORAiIgTcDRzkFbLAET/s1600/uthappam.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3md17GGkRrjtPmw8BMxTa8komALpkyGne0qYEpyQTX36p22vcw50oc244vWKqA7KEiEJj8lXAsXGnqbF9LdV3VzIaKRsoRV_Xb89r5cbaYwZXN6y9KYaUiisevORAiIgTcDRzkFbLAET/s400/uthappam.jpg" alt="" id="BLOGGER_PHOTO_ID_5489117913788406242" border="0" /></a><strong><u>Ingredients</u></strong><br /><ol><li><a style="color: rgb(0, 0, 153);" href="http://cookerybits.blogspot.com/2010/05/crispy-dosa.html">Dosa </a>batter – 2 cup</li><li>Onion (very finely chopped) – 1 nos</li><li>Ginger (grated) – 1cm long piece</li><li>Black pepper (crushed) – 5 nos</li><li>Mustard seeds – 1tsp</li><li>Oil – tsp</li></ol><u><strong>Method</strong></u><br /><ol><li>Heat oil in a pan and splutter mustard seeds.</li><li>Add onion, ginger, black pepper and sprinkle some salt.</li><li>Fry till raw smell of onion goes.</li><li>Add this to the batter and mix well.</li><li>Heat a fry pan and grease it with oil.</li><li>Pour a ladle full of batter in the pan and spread it into a small circle.</li><li>Cover the pan with a lid and cook till one side is done.</li><li>Remove the lid, flip it over and cook till both sides are golden brown.</li><li>Serve with <a style="color: rgb(0, 0, 153);" href="http://cookerybits.blogspot.com/2010/03/vendakka-sambar.html">sambar </a>and coconut chutney.</li></ol>I'm a Home Chef !!!http://www.blogger.com/profile/07355173578255985520noreply@blogger.com15