February 26, 2014

SPICY POTATO FRY




Ingredients

Potato - 3 to 4 medium
Chilly Powder - 1 - 2 teaspoon (according to taste)
Turmeric Powder - 1/4 teaspoon
Kayam - 2 Pinch
Mustard Seed - 1/2 teaspoon 
Oil - To shallow fry
Salt 
water


Method

Peel and chop potatoes to small cube . Boil the potatoes till its partially cooked on stove. Drain the potatoes,  mix it with all the spices in a bowl. Heat oil in a pan .Splutter mustard seeds,  then add masala coated potatoes in to the pan and fry on medium heat till potatoes are crispy.

February 25, 2014

PANEER TIKKA SKEWERS


Ingredients

Paneer  - 250 grams
Onion - 1 cubed
Tomato - 2 cubed 
Capsicum - 1 big cubed
Mushroom - 1 cup diced

For Marination

Hung yogurt - 1/2 cup
Gram Flour - 1 tablespoon
Ginger Garlic paste - 1/2 tablespoon
Chilly Powder - 2 teaspoons
Kasuri Methi - 1 teaspoon
Jeera Powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Chat Masala - 1/2 teaspoon
Lemon Juice - 1/2 of one lime
Oil - 1 tablespoon
Salt

Butter for braising  
Wood Skewers

Method


Soak skewers in water 10 minutes before grilling. Mix all the ingredients under marination. Cube paneer and all other vegetables. Marinate for 20 minutes. 



Skewer the vegetables and paneer on to the sticks.Brush the vegetables and paneer with melted butter.  Preheat the oven for 200 C/390F. Place the skewers in the middle rack and bake for 10 to 15 minutes by brushing with butter and turning the skewer in between until you get charred corners. Serve hot with  mint chutney.


February 17, 2014

CHANA SUNDAL/CHICKPEA SUNDAL


Ingredients

Chickpea/Chana - 1.5 cups boiled
Grated coconut - 1/3 cup
Salt

To Temper

Mustard seed - 1/4 teaspoon
Urad dal - 1/2 teaspoon
Green chilly - 1 or 2 (According to your spice level)
Asafoetida - pinch
Curry leaf - 1 stalk
Salt 
Oil




Method

Soak chickpeas for 5 to 6 hours. Boil chickpeas with enough salt until fully cooked. In a pan heat 1 tablespoon oil add items under " To Temper ". To this add cooked channa and mix everything well. Add grated coconut to this and fry for 1 to 2 minutes. Serve!! 

February 13, 2014

RED VELVET CAKE WITH CREAM FROSTING

Happy Valentines Day to all !!!!


Ingredients

Red Velvet Cake

All purpose flour - 1 1/2 cups
Baking powder - 1 1/2 teaspoons
Unsweetened Cocoa Powder - 1 1/2 - 2 tablespoons
Butter - 1 stick (8 tablespoons)at room temperature
Sugar - 1 1/2 cup (change according to your need)
Egg - 3 large
Sour Cream - 1/2 cup
Vanilla Essence - 1 1/2 teaspoon
Red food color - 3 tablespoons
Salt - 1/2 teaspoon

Cream Frosting 

Heavy whipping cream - 250 ml Chilled
Granulated Sugar - 1/4 cup (increase if you want more sweetness)
Vanilla essence  - 1/2 teaspoon



Method

Mix all purpose flour, cocoa, balking powder and salt well using a spoon. Beat butter in a cake mixer by gradually adding sugar to it. Combine sugar butter mixture well.Now start adding eggs one at a time to the butter sugar mix and continue to beat the mixture. Beat thoroughly till all the eggs get incorporated to the mix.Now beat in the flour and sour cream to the above mixed batter adding them little by little alternatively until you get a thick batter. To this add vanilla essence and food color, mix well. Preheat the oven to 350 degrees. Take two 9 inch cake pans divide equal portion of batter in to both. Bake the cake for 20 to 30 minutes until toothpick comes out clean when inserted into cake. Remove cake pan from oven and cool to room temperature before frosting.




For Frosting


Place mixing bowl and whisk in freezer for 15 minutes. Add all the ingredients in bowl and beat until stiff peaks. Refrigerate for some time before frosting.



Remove cakes from both the pans. Layer frosting in between the cakes. Also on top and sides of the cake. Refrigerate the cake before serving.










February 12, 2014

SEVEN SPICE POWDER



Ingredients

Fresh ground black pepper - 2 tablespoons
Paprika  - 2 tablespoons 
Ground cumin - 2 tablespoons 
Ground coriander - 1 tablespoon
Ground cloves - 1 tablespoon
Ground nutmeg - 1/2 teaspoon
Ground cinnamon - 1 teaspoon 
Ground cardamom - 1/2 teaspoon 



Method 

Blend all these spices in a coffee grinder 
mix well and store in an air tight container.This can be used in making Chicken Shawarma.

February 11, 2014

CHICKEN SHAWARMA


  • Ingredients

  • 2 Boneless chicken breasts, cut into thins strips  
For Marination

  • Lemon juice - 1/4 cup 
  • Hung yogurt - 1/4 cup 
  • Minced garlic - 1 tablespoon 
  • Ground dry ginger - 1/8 teaspoon 
  • Seven spice - 1/4 teaspoon
  • Paprika - 1/4 teaspoon  
  • Dried parsley - 1/4 teaspoon
  • Cayenne pepper - 1/8 teaspoon  
  • Salt to taste
  • Olive oil - to shallow fry chicken
For Garlic  Sauce

Mayonnaise - 1/2 cup
Garlic powder or  Fresh garlic paste - 1/2 teaspoon
Lemon juice - 1 teaspoon

For Filling 

Pita Bread
Tomato sauce - to taste
French Fries - Few pieces optional 
Tomato - 1 (use 
Onion - 1
Lettuce - 1/2 cup sliced
Olives Chopped- few 
Pickled Cucumber Sliced - 1/4 cup



Method

First for garlic sauce mix mayonnaise, garlic powder and lemon juice to a smooth paste and keep aside. Clean chicken breasts and cut them in to thin strips. Combine all the ingredients for marination in a large bowl, marinate chicken pieces in this for 2 hours. Shallow fry these chicken pieces in olive oil till golden brown and keep aside. Now for making shawarma spread garlic sauce and tomato sauce on pita bread. Add few french fry pieces. Add fried chicken strips along with few tomato, onion, lettuce, pickles and olives. Roll pita bread and enjoy !!


January 31, 2014

PAAL PAYASAM/ RICE PUDDING

New start with a sweet recipe... This payasam is similar to ambalapuzha paal payasam. It has a wonderful pinkish color to it. 




Ingredients

Basmati Rice - 1/4 cup
Whole Milk - 4 cups
Sugar - 1 cup

Method


First wash the rice well. In a pressure cooker add basmati rice, milk and sugar close the lid. Cook on high flame with out the cooker weight till you can see steam coming out of the nozzle (Make sure to use a big cooker so that it is filled only half, otherwise milk will come out of the nozzle).





As soon as you see pressure coming out put the weight on and transfer cooker to a very low flame stove (It is better to keep another burner with very low flame ready before itself so that you can transfer the cooker on to it fast). Cook on this low flame for about 1 hour. After one hour switch off the stove,wait for all the pressure to leave, then open the cooker. Paal payasam is ready to be served.

Note: Always use whole milk ,it will give a pink color to the payasam.

I have garnished the payasam with almond flakes just to make the photo look good. This payasam tastes well when served as it is with out any garnish.