Saturday, March 28, 2015

Anja akki rotti


2 cups cooked rice 3 cups rice powder 3 cups water salt to taste Method: Grind the cooked rice with water in the mixie till fine. Add remaining water and keep on stove. When mix boils keep adding rice powder. Stir till possible. Remove from flame and keep covered till it cools a bit. When still warm knead it. Keep a bowl of cold water handy, to dip your hands to cool them as you knead the hot/warm dough. Use a press lined with thick plastic for flattening the roti. Fry till it fluffs like puri.

Chocolate Yogurt Cake Nisa Homey


Ingredients: All purpose flour: 1 1/2 cups. Cocoa Powder: 3 tbsp. Baking Soda: 1 tsp. Butter: 1/4 cup or half stick or 50 gms Egg: One Curd: 1 cup.(if refrigerated, pls bring it to room temp; you can also use ready made curd; like Milma curd etc) Sugar: 1 1/4 cup. Vanilla Essence: 1 tsp. Salt: 1/2 tsp. Method: Preheat oven to 180 degree C. Grease and dust a baking pan. If baking for birthdays or other occasions and planning to ice the cake; use a butter paper to line the dish. I did not use any lining paper, as I let the cake sit in the pan to cut and serve.... Sift flour, baking soda, and salt...and keep aside. In a bowl, tip in the 50 gms of butter. Ligtly cream it with a hand beater...butter is less, so dont raise your eyebrow...you are doing just right!! Add in the sugar. Add in the ONE EGG we are using And cream away... Add in 1 cup of curd; I used thick homemade curd (curd should be at room temp). Curd is the magic in this cake, it makes the cake airy and moist. Cream....for 1-1 1/2 minutes. Add in the flour and cocoa powder. Cream for a minute...the batter is very thick and airy, this you can make out from the pictures...if the batter is very thick, like mine here, do not add water or milk.Just add another tablespoon of curd....and mix lightly. See the batter is thick and airy...use a spatula to mix at this stage...we dont want the trapped air to escape, do we?? It looks more like a butter cream frosting than a cake batter...right!! Tip into the prepared baking dish.Spread lightly with the spatula. And bake!! at 180 degree C for 30-40 min or until done.I drizzled some powdered sugar to the cooled cake!! or you can drizzle chocolate sauce if you prefer.

Kerala Chicken curry - Nisa Homey


INGREDIENTS Chicken: 1 kg, bone-in-chicken cut into medium sized pieces Onion: 3, minced Ginger: 1.5 inch, minced Garlic: 18-20 cloves, minced Tomatoes: 2, large chopped or 3 medium Salt: 1.5 tsp or as needed Coconut oil: 4 tbsp Water: About 1 cup....to add to tomatoes and lastly to chicken Curry leaves: 1 sprig FIRST SEASONING: Cardamon: 3 or 4, lightly crushed Cloves: 3 or 4 Cinnamon: 1/4 inch piece A fat pinch of fennel seeds.(optional) MASALAS: Kashmiri Red Chilly Powder: 1 1/2 to 2 tbsp, adjust according to your taste.(if using ordinary red chilly powder, reduce by half) Coriander powder: 1 tbsp, heaped Turmeric: 1/4 tsp Pepper powder: 3/4 tsp Garam Masala: 2 tsp SECOND SEASONING/TADKA: Coconut oil: 1 tsp Whole red chilies: 4-5, broken Mustard seeds: 3/4 tsp Curry leaves METHOD: Gather all the ingredients for mincing or pasting. I used my food processor; just cut onions and ginger roughly and put in the food processor along with garlic, green chilly, and curry leave, and blitz away. In a heavy bottomed large Kadai or pan or whatever is available in your kitchen (just make sure it will hold one kg meat), heat 4 tbsp of coconut oil. Add in cardamons, cinnamon, cloves and fennel. Add in the minced onion mix. Once it becomes hot, reduce the flame and let it saute on low flame for 15 min or until the onions becomes medium brown. At this point add salt too. You can also, add chicken fat (if there are any) to this...let it fry away on low flame....stir occasionally, so that it does not get sticked to the pan. Meanwhile, measure the spices on to a plate...for your ease. Once the onions are brown, add in the masala powders and mix.....remember low flame all the way. Add in the chopped tomatoes. And mix and add little water about 1/4 cup....this is just to make the tomatoes all mushy and cook faster. Again saute for another 10 minutes or until oil comes out...this is really important!! so have patience till the oil starts coming out. Let me also mention that, this is the basic curry sauce.....you can make this ahead and freeze or refrigerate ....and then later heat this up and proceed to the next step. See that oil?? Yeah, we are on!! Add in the chicken. Mix them up.....add some fresh curry leaves...and allow the chicken to be mixed on low flame for another 10 minutes or so...this is to make moisture in the chicken to be absorbed, and it will be lightly fried....so do not add water....after about 10-15 min...the chicken will be 3/4 cooked....you can also cover the pan. The chicken is cooked, juicey and tender....I added about 1/2 cup of water and allowed it to simmer a few minutes....if you want a thick gravy 1/2 cup will be fine...but for a not-so-thick-gravy.....can add 1/4 cup more water. Lastly, the second seasoning... heat another small kadai or pan with a tsp of coconut oil and add in the mustard seeds, red chilly, and curry leaves....lightly fry it and pour this on top of the curry....preferably just before serving. NOTES I'd like to keep the chicken in the kadai/pan for 5 minutes or so....and then serve....so that the gravy will be really thick

Waldorf salad


INGREDIENTS 1 cup chopped pear ½ cup chopped candied walnuts ½ cup seedless red grapes ½ cup celery 1 cup chopped Honeycrisp apple ¼ cup cranberries ¼ cup golden raisins 1 tablespoon zest from one lemon 3 tablespoons fresh lemon juice ½ cup Greek yogurt 1 tablespoon honey Garnish: Gorgonzola cheese INSTRUCTIONS Prep the ingredients: Wash and chop the pear and apple. Coat the chopped fruit in one tablespoon of lemon juice. Make yogurt dressing: Combine the Greek yogurt, honey, lemon zest, and the rest of the lemon juice. Toss all the fruit, celery and nuts in large bowl with the dressing. Chill the Waldorf Salad: Chill the salad for 2 hours. When you are ready to eat, top with Gorgonzola Cheese.

Roasted eggplant dip


Ingredients 1 medium or 2 small eggplant, cut into ½ inch slices 2 teaspoons salt, divided ¼ teaspoon freshly ground black pepper 1 teaspoon chili powder 1 teaspoon mild curry powder ½ teaspoon cumin 1 medium yellow onion, chopped into quarters 2 garlic cloves, unpeeled Olive oil 8 ounces cherry tomatoes Instructions Preheat oven to 400 degrees F. Spread the eggplant slices onto baking sheets. Sprinkle with 1 teaspoon salt and leave for 15 minutes to draw out excess liquid. Pat the slices dry. To a small bowl combine the salt, pepper, chili powder, curry and cumin. Set aside. Add the onions and garlic to the baking sheets in an even layer. Drizzle the vegetables with the olive oil. Sprinkle the spice mixture evenly over the vegetables. Mix well using your hands. Roast in the oven for 25 minutes. Drizzle the tomatoes with oil and add to the eggplant on the baking sheets. Continue to roast for 10 minutes longer, just until the tomatoes soften. Remove from the oven and allow to cool slightly. Add all the vegetables to a food processor and pulse until almost smooth but still slightly chunky. Serve with baked pita chips, crackers or toasted bread.

Wednesday, March 11, 2015

Gujje/ Kadgi biryani


Cut the gujje into 1.5 x 1.5 inches squares, sprinkle salt over it and deep fry not until almost but not fully cooked. This is done so that it doesnt disintegrate while cooking with rice. Heat ghee/ oil add cloves, cinnamomn and cardamom and chopped onions. When onions almost brown add whole green chilles and fry for 3 mins. Add Kashmiri chilli powder and fry for a minute. Add ginger garlic paste and fry till it stops spluttering. Add chopped tomatoes and fry till oil seperates. This is a process so its best left on low flame while you are doing something else, like raita maybe or sipping some wine/ glen! Now add a bunch of mint leaves, I love the taste so I use it generously. Add 2 glasses of water and the fried gujje and cook till the water almost disappears. Keep checking that the gujje isnt over done. If you have overfried the gujje then cook the masala with 2 cups of water and boil till the water reduces and add gujje and cook till done. Boil water with star aniseed, marati moggu, salt and lil oil. Add pre soaked basmati rice (soak 15 mins) and boil till half cooked. Drain and layer with gujje curry and chopped fresh coriander leaves ( I make two layers of rice and 2 of curry) and either put in oven for half hour OR tie a cloth and keep vessel over a pan on low flame for 15 mins. You can add variations here as per your taste of masala. Sprinkle with fried onion, cashew and raising and serve.

75 amazing Indian cooking tips


Dry tea leaves for about 10 minutes in a hot oven before using them. There will be a marked difference in your cup of tea. Drop mint leaves in ice trays before making cubes. Use it in lemon based drinks. To separate coconut from its husk or shell, place it over a high flame order a gas stove for above 2-3 minutes. The coconut will come out in a jiffy, like magic. Apply butter to the sharp edge of the knife before using it to cut bread. This way you get thin, even slices. To make dahi vada softer, add some rice flour while grinding the urad dal. While whipping cream for desserts, don’t overdo it or butter will form. Whip over a bowl of iced water and do so in sharp upward strokes till soft peaks form. Then store in the refrigerator Salads taste better and crispier if the vegetables have been soaked in chilled water for a while. To fluff up puris made if wheat flour, knead the atta with a little milk (preferably boiled and cooled). Add a few drops of vinegar (brown) to the oil to prevent the puris from soaking oil, and you will get soft, fluffy ones. Raw mangoes will ripen faster if embedded in wheat If some oil is smeared on the outer surface of brinjal before roasting it over the fire for your bhartha preparation, the skin will peel off easily after roasting. To make white potato chips, soak them in cold water to which a little alum has been added An easy and effective way of greasing a tawa for making dosas is by using half sliced onion dipped in oil. Hold the onion by piercing with a fork. To prevent pressure cooker from discoloring from the inside, drop a half squeezed lemon peel inside the cooker before boiling or steaming. If you do not have a non-stick pan or if the non stick coating has started to wear off, sprinkle a little Maida or self- raising flour in the oil before frying fish. The fish will not ostick to the pan. To make softer idli, add some dry fenugreek seeds while soaking rice for the batter. For healthier, sponger cake, add a big spoon of honey to your cake batter and see the difference Soak desicated coconut in a bowl with hot water before grinding and you will get a smoother paste. It is easier to separate the egg white when the the egg is cold. But the egg is best beaten when warm. Separate the egg white as soon as you remove the egg from the refrigerator and beat later. equal proportions of warm milk and water for about half and hour. Put into a blender and blend. You will have the equivalent of freshly ground coconut milk in flavor and consistency. For crisp onions to top your biriyani, slice the onions lengthways and dry them in the sun for half an hour. They will fry faster. Add a teaspoon of salt to warm milk overnight at room temperature. Delicious yoghurt will be ready the next day. When heating butter to make ghee, add a few crystals of cooking salt to get soft, grainy texture;curry leaves for aroma; and a few methi seeds for a longer shelf life. Crumble a cupful of gulab jamun and add them to the coconut when making coconut burfi for added taste. To prepare thick and tasty curd in winter, put a piece of plantain leaf and one tablespoon of buttermilk in 2 cups of hot milk. To avoid making mushrooms from turning black, add 2 teaspoons of hot milk while cooking. Making fried rice? Cook it in coconut milk instead of water. The rice will look glossy and taste great as well. If you have run out of onion paste for a recipe, replace with ginger juice and asafoetida. It lends the same flavor. Add a cup of milk to the cake batter for better tasting cake. Add a pinch if sugar to green leafy vegetables and cook them on high heat. This way they retain their natural green color. Use margarine instead of butter to pan fry or sauté. Butter burns quickly. While making moong dal halwa or urad dal halwa, add a teaspoon of wheat flour to the heated ghee before adding the lentil paste. This prevents the paste from sticking to the pan. While cooking bitter gourd (Karela), add 2-3 slices of raw mango to kill its bitterness. Mint or cherries frozen into your ice cubes add a pretty touch to a party drink. Never over boil cabbage or onions. Due to high sulphur content, they give out a peculiar odour if boiled too long. If you add a little citric acid to the sugar syrup while making jalebis, it will not crystallize. If you have to set fresh curd and do not have any leftovers to set it, use a green chilli. Put the chilli in warm milk overnight and watch your curd get ready. For crispy ladies fingers (okra) add a few drops of lemon juice while cooking. If there are no onions in the house and you want to prepare gravy for curries, you can use grated cabbage instead. The gravy will be just as tasty. To prevent oil from turning brown while frying, drop a marble-sized ball of tamarind or a betel leaf into it. While making samosas or any other friend wanton, add a few drops of lime juice to the dough; it will make them very crispy. For cake decoration, create chocolate leaves by brushing melted chocolate on real (non- poisonous) leaves. Freeze Until solid, peel the leaves away and use the chocolate leaves on the cake. To remove the burnt flavor from pulao or biriyani, place a piece of fresh white bread on top of the rice dishes and cover with a lid; within a short time the burnt taste will disappear. To preserve the color of spinach and ladyfingers, add one-fourth tsp of vinegar as soon as the dish is prepared. For a healthier option, garnish your soup with popcorn instead of fried croutons. Add a tablespoon of hot oil to home-made pastes of garlic, ginger or green chilli along with a pinch of salt to make them last longer and taste fresher. If gulab jamuns become hard, pressure cook them along wth sugar syrup for 5-10 minutes. A plain cake will stay moist if you add two teaspoons of ground almonds to the cake batter. Pop soggy potato chips in the microwave for 30 – 60 seconds. They will turn crisp again. Added too much salt to the soup? Just add a slice of raw potato to it; it will absorb the excess salt. If your rice gets over-cooked, add a little cold water and ghee to it and let it stand for a few minutes. Then strain and spread it on a plate. As it cools and dries, the grains will slowly separate. Instead of throwing away sour curd, use it to feed your curry leaf plant. The curry leaves will become more fragrant and will taste better too Many a time, only half a lemon gets used. To keep the other half fresh for at least 2-3 days, rub a little salt over the cut portion. Do not waste leftover syrup of canned fruits. Pour the syrup into ice cubes and freeze. Use this instead of sugar in your lemonade. Leftover idli and dosa batter will not turn sour if you put a betel leaf on top of the batter. Leftover biscuits can be crushed and added to flour while kneading to make chapattis and puris. If tomatoes become soft, take a large bowl filled with cold water, add a small amount of salt and soak them overnight. The tomatoes will be wonderfully firm by morning. After making ghee from malai, don’t throw away the leftover golden residue. Mix it with flour and knead it to make delicious puris. Add boiled and mashed potato leftover to vada batter to make it tastier and crispier Add orange rinds to tea while it is boiling; it gives a fine flavor to the tea. To keep green chillies fresh for a longer time, remove the stalks and place the chillies in a plastic bag and store in the fridge. To have free flowing salt all year around, put some grains of raw rice in the salt shaker. The salt will not absorb moisture and will flow freely. To keep cockroaches away from your fridge, keep a few aspirin tablets inside. Keep two sheets of paper towels inside snack tins. This will absorb the moisture and keep snacks like biscuits fresh and crispy. Prepare tomato purée when tomatoes are in abundance. Pour them into ice cube trays and once frozen, store the cubes in freezer in an air tight box or bag. Mix a little salt into tamarind and store in airtight container. It remains fresh up to 6 months. To keep broken coconut fresh, rub salt on the insides of the coconut and keep it in the fridge. Home made cottage cheese (paneer) remains fresh when wrapped in blotting paper or paper towel before refrigeration. Ginger and garlic paste will not change color after a few days if you add salt and cooking oil to it. Coriander (cilantro) and other leaves remain fresh if wrapped in muslin cloth and refrigerated. To keep lentils free from weevils, dry them in the sun for a few hours. A natural way to keep rice and pulses insect free is to place some pieces of dried bitter gourd in the containers Refrigerate coffee powder and it will not form clumps. If you break egg and if the yolk floats on top, then the egg is good. If the yolk spreads or settles down, it is stale. To make home-made toddy (used for making appams), collect coconut water in a bottle for week and add a little sugar to it. This is as good as toddy.

Felli Fondant


Place the marshmallows in a microwave safe bowl and set microwave on high setting for 30 seconds. Add 1 1/2 tablespoons of water. Grease a large spoon with butter or margarine, stir the marshmallows and keep melting in 30 second intervals until marshmallows are smooth. Begin adding icing sugar about 250g at a time, stirring between each addition and keep mixing with a spoon till u feel its ready to be taken out. Take it out on surface, where u can knead it; n knead it with icing sugar until u get a rubbery kind of consistency. Wrap it up in cling fling and keep it for curing ovrnight, dont put it in the fridge I leave it outside. Thhn knead it again, and divide the fondant and add colour to the divided portions as desired.

Chicken Stew


Chicken Stew Author: Maria Jose Martin Recipe type: side dish, Breakfast Cuisine: Kerala, Indian Serves: 4-5 Ingredients Chicken - ¾ kg (cut into medium size pieces) Onion - 2 medium, thinly sliced Green chilly - 4-5 Ginger & garlic - 1 tbsp, finely chopped Potato - 1 medium, cubed Carrot - 1 small-medium, cubed Cinnamon - a small piece Cardamom - 4 Cloves - 4 Whole pepper - ¼-1/2 tsp Fennel seeds - a small pinch Medium thick coconut milk - 2½ - 3 cups Thick coconut milk - 1 cup Cashew paste - 1 tbsp (optional) Coconut oil Salt Curry leaves Instructions Crush the whole masala (number 4 ingredient). Heat oil in a deep pan & splutter the whole masala. Add onion, ginger &garlic, green chilly & curry leaves. Saute till onion becomes soft and keep in mind that onions should not brown in this recipe. When onion becomes soft add chicken pieces, salt and potato cubes. Mix well. Add medium thick coconut milk and cover & cook. When the chicken is half done, add the cubed carrots too. Continue cooking till the chicken is fully done. Add the cashew paste to the thick coconut milk & mix well. When the chicken is cooked completely add the thick coconut milk. Reduce the flame & cook for 5 -7 minutes or until you get the required thickness. Garnish with fried small onion/shallots & curry leaves. Serve hot with appam or bread. Notes I used chicken with bones. The weight f the chicken given here is after cleaning. To make cashew paste, soak around 7-10 cashews in 1- 2 tbsp hot water for 10 mins. Grind the cashew along with the water to a smooth paste. Cashew paste is usually added to thicken the gravy & make it more creamier. To enhance the taste & flavor, you can garnish the stew with small onion & curry leaves fried in ghee/coconut oil. You can also make this in a pressure cooker in the same way.

Monday, March 9, 2015

Felli Mango souffle


2 mango jelly packs one packet of thick cream, one pack of whipping cream frozen thotapuri mango puree 1/2 kg Method: first blend jelly with the whipping cream then add the mango puree into it finally add thick cream into it. line the dish with crumbled sponge cake (ask pishe why), pour mixture, keep in fridge. make the other jellp pack as per instructions and gently spoon on the set cream. leave in fridge for jelly to set.

Ren Dindigul Birrrr


Dindigul biryani recipe Ingredients Jeera Samba rice: 1 kg (for 10) I Mutton: 1.5 kg Onion: 400 gm Tomato: 400 gm Mint leaves: 1 bunch Coriander leaves: 1 bunch Ginger-garlic paste: 6 sp (approx 30 gm) Cinnamon: 4 Cloves: 4 Star anise: 4 pieces Marati moggu (type of caper): 4 Jathipathri: 4 Curd: 250 ml Oil: 200 ml Ghee: 50 ml Chilli powder: 5 tsp Coriander powder: 7 sp Pepper powder: 4 tsp Method Cut the mutton into small pieces and soak it in curd for 20 minutes. Wash the rice and soak it in water for half an hour. Keep the biryani vessel in the stove and add oil, cinnamon, cardamom, cloves, star anise, marati moggu, jathipathri, mint leaves (50%) and coriander leaves (50 %). Then add sliced onions. Saute well until it turns transparent. Add gingergarlic paste, followed by sliced tomatoes. Mix well until it merges together. Add the mutton pieces along with the curd, coriander powder, chilli powder and then add a glass of water. Add the required amount of salt at this stage and cook the mutton. Once it is cooked, add the pepper powder, soaked jeera rice, the remaining mint and coriander leaves. When it starts bubbling, put the lid on the fire and add the weight (in dum style). Leave it for about 20 mins and then add ghee.Serve it with raita or brinjal curry.

Pepper chicken Nisa Homey


Pepper chicken (Kerala Style) PREP TIME: 10 mins | COOK TIME: 20 mins | AUTHOR:: NISA HOMEY kerala pepper chicken INGREDIENTS Chicken: 750 gms Onion: 2, sliced Green chilies: 2, slit Ginger: 1 .5 inch Garlic: 1 pod Kashmiri chili powder: 1/2 tsp Coriander powder: 1/2 tsp Garam masala: 1 tsp Coconut Vinegar: 1 tbsp Turmeric powder: 1 tsp (divided) Pepper powder: 1/2 tsp whole black peppercorns: 2 tbsp Fennel Seeds: 1/2 tsp Coconut oil: 3 tbsp Curry Leaves: 2 sprigs Salt: 3/4 tsp Lemon: Juice of 1/2 lemon METHOD: Marinate chicken for 10 minutes with lemon juice, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, and 1/2 tsp salt. Grind coarsely whole pepper and fennel seeds (saunf). Keep this aside while we make the base. Heat an iron kadai (preferably) with coconut oil. Add in the sliced onions and green chilies. Let it saute on medium heat till light brown (3-4 mins). Add in the finely chopped ginger and garlic, mix well for a minute. Add Kashmiri chilly powder, coriander powder, garam masala, and turmeric powder. Mix well add salt if needed. Add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is water allow it to evaporate on high heat. Open, and add in the coarsely grinded pepper powder and mix well. Let the chicken dry roast on low flame for another 5 minutes or until it becomes blackish brown in color.Make sure that you stir/mix it well, so that it does not stick to the bottom of the kadai. Lastly sprinkle curry leaves and give a nice stir. Serve nadan pepper chicken with rice. NOTES If you cant tolerate the pepper heat, reduce whole pepper by half. I used coconut vinegar as traditionally vinegar was commonly used in cooking meat in Kerala; you can substitute with one tomato if needed. Since I used an iron kadai; the chicken was dry roasted with a nice blackish-brownish color pretty fast. You can use a non-stick or aluminum pan; a cast iron skillet would be perfect. Adding curry leaves towards the end of the roasting; gives out a nice flavor.