Monday, July 25, 2016

Kalthappam

This is a famous malabar snack....this snack is made with raw rice and jaggery....very tasty snack with hot hot tea!!! This is made for iftars...I know I'm late to post this recipe..still u can make this for evening tea...many make this in cooker...I made this in a non stick vessel..

Now to the recipe...


























Ingredients:

1 and 1/2 C Raw rice
1/2 C Grated coconut
1/4 C Cooked rice
1tsp Baking powder
2block Jaggery or more as per taste
1/4tsp Salt
1/4tsp Cardamom powder
Few cashewnuts and Raisins
4 Shallots
2tsp Ghee
1/4C Water


























Method:

1.Soak the rice for 1 hour.
2.Melt the jaggery along with water and keep aside
3.Drain the rice and grind it in a mixer along with coconut, cooked rice and 1/2 c water.
4.The batter should not be too much runny or too much thick.
5.Now pour this batter into a bowl.
6.Strain the melted jaggery and mix with the batter.
7.Mix salt,cardamom powder and baking powder to the batter and mix well.
8.Now heat a pan and add ghee to it fry the shallot chopped, cashewnuts and raisins and keep aside.
9.Now in the rest of the ghee in the pan pour the batter and cook covered,
10.Keep it on high flame for 5 mins and then on low flame .
11.You can even keep a lid below the pan to avoid direct flame.
12.After 10 mins open the lid and spread the fried shallots cashewnut and raisins over this.





13.Close the lid again and  cook for 15 more mins or till done.
14.Off the flame and let it sit for 10 mins.
15.After that trasfer to another plate and cut into slices.
16.Enjoy kalthappam with hot tea...

Thursday, June 30, 2016

Yoghurt Chickpea Salad

Almost we are in the end of Ramadan.....Alhamdulillah had very good days ...all are ready to welcome Eid al Fitr......
Today I'm posting a very healthy salad for iftar.



























Ingredients:

1 tin Chickpeas cooked
1 tin Kidney beans cooked
1/2 c Sweet corn cooked
1 Cucumber
1 Onion
Salt
Pepper powder
5tbsp Yoghurt
1 small Kubus (pita bread)
Coriander leaves


























Method:

1.In a bowl put chickpes,kidney beans,sweet corn,chopped onion,chopped cucumber.
2.Add salt,pepper powder and yoghurt and mix well.
3.Garnish with coriander leaves.
4.At serving time mix the pcs of kubus.
5.Enjoy this healthy salad.

Saturday, June 25, 2016

Kerala Chicken Curry Guest Post For Yummy Food

Hi all..Ramadan is in its last 10 and Alhamdulillah had very fine ramadan this year so far......feeling very good..........Hope the same with u all too.........as said had fried free days till now....

This is a guest post done for Yummy Food....I'm doing guest post for the 4th yr for the event Joy From Fasting To Feasting IX....Thank u Lubna for giving me the opportunity again to do a guest post for u...She have a wonderful blog with sooo beautiful pictures of very yummy food.....

This is a kerala chicken curry which goes very well with any rotis or even with rice.....


























For the whole recipe and method do drop into Lubna's blog....





Tuesday, June 7, 2016

Baked Chicken Pasta And 6th Blog Anniversary!!!!

Hi friends....My blog is 6 years today...got many friends here...thank you for ur support for me to reach here...Thanking my family,relatives and all my friends for all the encouragement all gave me these years which kept me try new recipes and improve my cooking as well.....

The holy month of Ramadan is here and all will be busy with prayers....And again time for many yummy dishes for iftar.....This time we are thinking of a non fried iftar table...again when kids are fasting they need something fried and desserts too...1st day of iftar was completed without fried snacks..will see how will be the whole month....Insha allah will try the best for  healthy iftars....Ramadan Kareem To All....

Today I'm posting a baked dish which can be made for iftar also....this is a full meal...



















































Ingredients:

For Pasta:

2c Pasta
Water
Salt
Oil

For Marinating Chicken:

2big pc Chicken Breast
3tsp Steak spices
Oil

For Red Sauce:

1Big Tomato
2tbsp Tomato paste
2tbsp Tomato Ketchup
2cloves Garlic
Salt
1tspSugar
1tspVinegar
Oil

For White Sauce:

2tbsp Butter
2tbsp All purpose flour
1c Milk
1/2c Cooking cream
1/2tsp Oregano
1/4tsp Parsley
1/4tsp Basil
Salt

For Topping:

Mozarella cheese
Bread crumbs








































Method:

1.Cook pasta with salt and drain the excess water and keep aside.

For Chicken:

1.Marinate the chicken with steak spices and keep for sometimes.
2.In a pan heat little oil and shallow fry the chicken pcs till done.
3.Now cut the pc into cubes and keep aside.

For Red Sauce:

1.Heat oil in a pan add the chopped garlic and saute.
2.Add the chopped tomatoes and saute till it is soft.
3.Add the tomato paste and tomato ketchup.
4.Add little water and boil.
5.Add salt,sugar and vinegar.
6.Keep aside.

For White Sauce:

1.Melt the butter in a pan and add the chopped garlic.
2.Saute it and add the flour to the butter and saute till the raw smell goes off.
3.Now add the milk and cream to this and mix well till it reaches a creamy texture.
4.Add the spices and salt.
5.Mix well and set aside.

Baking:

1.In a baking tray spread half of the white sauce.
2.Now mix the pasta and red sauce together and layer it over the white sauce.
3.Now layer the prepared chicken over the pasta.
4.Now spread the rest white sauce over the chicken.
5.Now put mozarella cheese over the sauce.
6.Now put some bread crumbs over the cheese.
7.Preheat the oven at 200 degree C for 10 mins.
8.Bake the pasta at 180 degree  C for 10 to 15 mins or till the top portion is brown.
9.Enjoy the chicken pasta...

Thursday, April 21, 2016

Peanut Butter Cups

Hi friends ...back after a small break...was very busy with many things...really missed blogging...
I will try to post regularly now....
Today posting Peanut butter cups....An easy chocolate for kids with very few ingredients...after having resses peanut butter cups I thought of making it....saw many recipes on net tooo...This is how I made.... 






































 Ingredients:

150 gms Cooking chocolate
1c Peanut Butter
1/4c Brown Sugar
2tbsp Butter


























Method:

1.Melt the cooking chocolate and butter using double boiling method.
2. Brush the melted chocolate in paper liners or in silicone moulds.
3.Refrigerate for 15 mins.
5.Beat the peanut butter and brown sugar.
6.Now fill the set cups with peanut butter filling.
7.Now pour the rest melted chocolate on top of the filling.





8.Keep it in fridge for 1 hr.
9.Keep  10 mins in room temp before serving.
10.Enjoy the cups...

Sunday, February 7, 2016

Besan Laddoo

Hi Friends...Happy New Year To All..wishing u all a happy year ahead,,,This is my first post of this year..hope i can post more recipes than last year,,Thanks a lot to all for the support for all these years...
I'm posting a laddoo today as i thought will start with a sweet recipe...

Now to the recipe..


























Ingredients:

1C Besan (Gram flour)
1C Powdered Sugar
1/2 tsp Cardamom powder
3tbsp Ghee
2tbsp Chopped or Coarsely grinded pistachios


























Method:

1.Heat a kadai dry roast or roast the besn with a1tsp of ghee.
2.Roast it till the raw smell goes and a light brown color appears.
3.When it reaches this stage add the powdered sugar and mix well.
4.This may slightly get melted.
5,Now off the flame and add cardamom powder and mix well.


6.Now when it is still warm and if can be handled make into balls.
7.Now just dip slightly in the ghee and dip in the crushed pistachios.
8.Let it cool completely.
9,Enjoy the laddoosss...

Sunday, November 1, 2015

Strawberry Mousse Cake

Hi all...This dish is for this month the theme for Bloggers Monthly Fiesta s pink color .... as all know october is a month of Breast Cancer Awareness.All women should be aware of their health,,,now a days this is a big issue....

This is a tasty dessert...

Now to the recipe....



















































Ingredients:

For Sponge Base:

3 Large Eggs
1/2 to 3/4 C All purpose flour
1tbsp Cornflour
1/2 to 3/4 C Granulated Sugar
1/2tsp Vanilla essence
1/2tsp Baking powder
2tsp Melted Butter
A pinch salt

For Strawberry Mousse:

1 1/2 tbsp Gelatine
1/4 c Water
1 pckt Whipping Cream
3 to 4 tbsp Sugar
1 c Fresh Strawberry puree

For Topping:

1/2 C Strawberry cubes
1/4 C Sugar
4tbsp Water


























Method:

Sponge Cake:

1.Beat the egg and sugar till very creamy and pale.
2.Sift the flours,baking powder and salt and keep aside.
3.Add Vanilla essence to the beaten egg.
4.Now slowly add the flour mixture to the egg mixture and fold in with big strokes.
5.Fold in till all the flour is mixed with the egg mixture.
6.Now add the melted butter and just give some strokes.
7.Grease a cake tin and line with parchment paper.
8.Preheat the oven at 200 degree C for 15 mins.
9.Now pour the batter to the tin.
10.Bake the cake at 165 degree C for 15 mins or till the tester comes out clean.Allow the cake to cool completely.

Strawberry Mousse:

1.In a bowl beat the whipping cream and sugar till stiff peaks appear.
2.Soak the gelatine in water for 10 mins.
3.Double boil this gelatine and mix this to the whipped cream mixture.
4.Add the strawberry puree to this cream mixture and mix well.
5.Keep this in the fridge for a while to get cooled.

For Strawberry Topping:

1.Heat the ingredients for topping in a pan and boil.
2.cook till strawberries are soft.
3.Let it cool.


Assembling The Cake:

1.Cut the cake into two equal parts.
2.Now in a springform pan line a cling film.
3.Now layer one piece of cake in the tin.
4.Pour half of this whipped cream mixture on top of the cake.
5.Now layer the other piece on top of the cream.
6.Now pour the rest of cream mixture on top of this cake.
7.Just tap the tin so that the cream spread evenly to every sides.
8.Top with the strawberry topping.
9.Keep this refrigerated for sometimes.
10.Cut and enjoy when set.

The others participating in the event and their recipe links:

Rafeeda's Beetroot yoghurt side

Nithya's Beetroot Halwa

Razena's Rose Cupcakes with White Chocolate Ganache

Lubna's Pink Guava Aqua Fresca
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