Monday, February 23, 2015

Marble Brownies

I think most of you heard about marble cake...As a change, I am sharing a recipe of a special brownie with two flavours - white and dark chocolate brownie,which is done in a marble pattern..I shared different brownies earlier..You can view here:
Double Chocolate Fudge Brownies
Peanut Butter- Nutella Brownies
I got this recipe of brownie in one of the popular malayalam magazine,'Vanitha',but altered slightly...Its recipe is easy to make and tastes delicious too..Lets move to the recipe.

    Recipe Courtesy: Vanitha, a popular malayalam magazine ( altered slightly)

  • White chocolate,broken or chopped - 180 gm
  • Softened Butter - 100 gm
  • Eggs - 3 no.s ( room temperature)
  • Powdered Sugar - 1 cup 
  • Vanilla Essence - 1 tsp
  • All Purpose Flour - 3/4 cup
  • Baking soda - 1/4 tsp
  • Dark cocoa powder or chopped dark chocolate - 2 tbsp
  • White and Milk/Dark chocolate chopped or Choco chips - 50 gm ( to decorate)
  • Preheat the oven to 180 degree Celsius..Grease the square baking dish with flour and  butter or parchment paper and set aside..I used silicon square baking dish,so no greasing required..
  • Melt white chocolate with 80 gm butter and dark chocolate with 20 gm butter separately in a microwave or double boiling method..If using cocoa powder, ignore melting it with butter and use 100 gm butter only to melt white chocolate.

  • In a big bowl, beat eggs till creamy..Add powdered sugar and vanilla essence and beat well.
  • Add melted white chocolate -butter mixture and beat again..
  • In a small bowl, mix flour and baking soda thoroughly..

  • Add flour mixture into egg-white chocolate mixture and fold well or beat it in a low speed till combined..

  • Divide the batter into two parts..keep one batter plain and in other batter add cocoa powder or melted dark chocolate and fold or beat well.. (I forgot to take the picture of plain batter,but I include the pic of dark chocolate batter)

  • Add 3 tbsps of white and dark chocolate batter,spread and create a marble pattern lightly with a fork..
  • Add remaining batter and repeat the step..

  • Decorate the top with chopped chocolates or choco chips on top.

  • Bake in a preheated oven to 30 to 35 mins till the tooth pick or fork inserted center comes out clean..
  • Place in a cooling rack for few minutes to cool and then de mold it..

  • Cut into square shapes and serve with vanilla ice cream or fresh cream..I like to have it plain..

Tuesday, February 17, 2015

Konjan Chor/ Chemeen Chor - Malabar Prawns Pulao

Today, I am sharing a Thalasherry ( a place in Kannur, a northernmost part of Kerala) special rice, Konjan chor or Chemmeen Chor...A malayalam word 'Konjan' or 'Chemmeen' means shrimp or prawns and 'chor' means rice...It can be also called a Malabar version of prawns pulao..Its preparation is same as I mentioned in Irachi Chor or Malabar Mutton Pulao earlier...Its not common in my place,but I heard this recipe somewhere..I got this recipe from my cookbook,'A Ramadan recipes' by Rasiya Latheef...Its dish is simple to prepare and taste delicious too..Only time consuming I feel is cleaning of prawns,but its a worth...Its much better than rubbery frozen prawns,we get in supermarkets..Do try this delicious pulao..Let us go straight to the recipe :)

Taken from my cookbook,'Ramadan recipes'by Rasiya Latheef


  • Jeerakashala or Basmathi rice - 3 cups
  • Prawns - 500 gm
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Onions,thinly sliced - 3 big
  • Green chillies,sliced rounds - 3 no.s
  • Garlic- ginger crushed - 1 tbsp
  • Tomato,chopped - 1 big
  • Garam masala powder - 1 tsp
  • Coriander leaves,chopped finely - 1/2 cup
  • Lemon juice - 2 tbsp
  • Salt - as required
  • Oil - as required
  • Ghee - 2 tbsp ( Original recipe said it was half cup,but I reduced ghee)
  • Cinnamon sticks,cloves - a few
  • Curry leaves - 2 sprigs
  • Wash the rice thoroughly and keep aside..No soaking required..
  • Clean the prawns and add 1/2 tsp turmeric pdr and salt into the prawns and boil it in 2 cups of water..
  • When the prawns slightly changed colour or half boiled,off the flame..Strain it and reserve the stock ( prawns cooked water) aside..
  • Marinate cooked prawns with red chilli pdr and shallow fry at medium high heat till light brown on all side..Drain and set aside...
  • In same oil (remaining shallow fried prawns oil), add ingredients from Onions till tomato and saute one by one till mushy..Add turmeric pdr and little water and cook at low heat for 3 to 4 minutes...
  • Add fried prawns and garam masala powder and saute well..Off the flame and keep aside with lid closed..
  • In a large non-stick wide pan or biriyani vessel.Heat ghee and add cinnamon,cloves and curry leaves and saute..
  • Add washed rice into it and roast in a low flame for couple of minutes..
  • Boil prawns stock and water ( 2 cups stock + 3 cups water = 5 cups)together in a separate vessel till it comes rolling boil..Add required salt and mix it...
  • Add boiled water+stock water into the roasted rice and spices..Add lemon juice and mix well..
  • Close the lid and cook the rice in a low flame...Can turn the rice in between 2 or 3 times..
  • When the water evaporates, turn the rice and add prawns masala and stir..Add chopped coriander leaves...
  • Close the lid and cook for few minutes in a very low flame for 10 mins..
  • Serve hot with raitha,pappad and pickles..
  • Always use same cup for measuring rice and water..
  • Measurement of water varies according to the rice..So adjust accordingly

Sunday, February 8, 2015

Carrot-Pumpkin Halwa

As my post has a very rare dessert, So I would like to share some thing sweet..I am sharing a easy and delicious Indian dessert...I think most of you heard of Gajar or Carrot Halwa, a common Indian dessert..There is halwa made from different vegetable too like beetroot,bottle guard, pumpkin and sometimes combination of 2 to 3 vegetables too..I am sharing a halwa recipe of two vegetables i.e pumpkin and carrot..Most of them have their own method of preparing method..This recipe contains condensed milk,which can be prepared fast and tastes delicious too..I like to have this dessert cold..Whether hot or cold, this dessert tastes delicious..I got this recipe somewhere from google, but I altered this recipe slightly..A combination of 2 vegetables is definitely my idea..Do prepare this yummy dessert and impress your family..Lets go to the recipe :)

  • Carrot,grated - 1 cups ( Can use 2 cups grated carrot too )
  • Pumpkin,grated - 3 cups ( Can use 2 cups grated pumpkin too)
  • Ghee or Butter - 3 tbsp
  • Condensed milk - 200 gm ( half cup)
  • Milk - 1 cup
  • Salt - a generous pinch ( to adjust the sweetness)
  • Cardamon powder - 1/2 tsp
  • Almond powder - 1 tbsp ( optional)
  • Raisins - 1 to 2 tbsp
  • Chopped cashews/almonds - 1 to 2 tbsp and reserve few for garnishing
  • Saffron threads - few pinch for garnishing
  • In a large non-stick pan, heat ghee or butter in a medium-low heat..
  • Add raisins and chopped nuts and saute well..
  • When the nuts turns light brown, add grated vegetables and saute well in a ghee for 2 minutes in medium heat..
  • Pour condensed milk and milk over the grated vegetables and stir well..
  • Cook uncovered for about 15 minutes or till it changes light colour..Stir the halwa occasionally to avoid getting burnt at bottom..
  • When the liquid reaches thick stage ( about to get dry), add almond powder ( optional) and cardamon powder...
  • Stir well for 4 to 5 mins until liquid dries completely or when it leaves sides of the pan..
  • Add salt and saffron at the end of it..
  • Off the flame and transfer these into ghee greased bowl..Level it with a back of a spoon..
  • Decorate it remaining chopped nuts and a pinch of saffron..
  • Serve hot or cold as per your choice..
  • Can serve it with a scoop of vanilla ice cream on top of halwa...But make sure halwa cools completely and can reduce the level of sugar or condensed milk...

  • You can use any desired vegetables of your choice..But make sure to grate it..
  • You can use sugar instead of condensed milk..As condensed milk contains sugar so need to add extra sugar..If you think sugar is not up to your level, can add extra sugar if needed..
  • It is better to use non-stick pan for making halwa as it will prevent getting burnt at bottom..

Friday, February 6, 2015

Elaneer/Karikk Pudding - Tender Coconut Pudding

Today, I am posting a easy and yummy dessert with the goodness of coconut i.e Tender Coconut
( young coconut) Pudding..It can be also Kerala pudding, as Kerala, a state in India, has plenty of coconut trees..So most of the dishes contains coconut including desserts too..I am sharing one of the dessert which is rich in coconut..
This pudding is common in parties and gatherings..I made this pudding last friday,accompanied by fried chicken biryani..Every one loved this pudding very much..My kid too love it..It vanished one day itself, I am very much surprised..Mostly,remaining pudding used to stay in refrigerator for 3 to 4 days..I am glad that it finished so quickly :)..I am not making this pudding for first time..I made many times,but could not post it due to lack of time...Every time I made this pudding,it is hit among my family and friends..In Kerala,we got lots of tender coconut..But rarely we get tender coconut here in Dubai..When I used to purchase ,sometimes I don't get tender coconut pulp ( white flesh inside the tender coconut)..But there is lots of water,which is indeed sweet and yummy..This is really a thirst quencher and act as a glucose too..When I am pregnant 4 yrs before,second month onwards I feel nausea..When I drink its water, its such a relieve for me :)...
I purchased two tender coconut..Luckily, there is pulp in both the tender coconut...I am so excited, I starts to make pudding straight away..I am posting recipe with step by step photos, as I promised earlier..Its for the beginners who have the trouble in melting china grass or Agar agar strands ( a setting agent used in pudding)..I am sure,those who love the taste of coconut will surely love this pudding..If tender coconut is not available in your area, do make it with coconut milk..Will share its recipe later..Do make this pudding..I am sure it will be hit among your family members...Off to the recipe.

  • Milk - 400 ml ( 2 cups)
  • Sweetened condensed milk - 200 gm ( 1/2 of one tin)
  • Sugar - 5 to 6 tbsp ( adjust according to your sweetness)
  • China grass / Agar agar strands - 10 gm
  • Tender coconut water - 1 cup
  • Tender coconut pulp - scooped from 2 tender coconuts
  • Thick coconut milk - 1/4 cup *
       For decoration ( optional ):
  • Grated coconut -  5 to 6 tbsp
  • Sugar - 1 tbsp
  • Chopped nuts of your choice - 2 to 3 tbsp
  • Ghee - 1 1/2 tsp
  1. Soak china grass in one cup of tender coconut water for 15 mins..This is done to melt easier..

2. In a sauce pan,add together milk,condensed milk and sugar and stir well..Then switch on the flame     and boil at a low flame..Stir in between to avoid getting burn at bottom of pan..No need to wait for     the bubbles to appear...( I forgot to take pic of sugar below)

3. At same time, in another sauce pan,heat soaked china grass along with tender coconut water at        high flame..Continue stirring till china grass melts without any trace of strands appearing...It may    take upto 7 to 8 mins...Switch off the flame..

4. At same time, switch off the flame of milk-condensed milk mixture too..Pour melted china grass    immediately through sieve into milk-condensed milk as shown in pic below...So if there is any tiny  strands, it will settle on top..Make sure to press the sieve with spoon..Pour melted china grass liquid immediately while hot, otherwise when it cools,it will form back into solid form,which will be difficult to mix..Stir well and set aside to cool slightly..

5. Meanwhile,blend tender coconut pulp into paste..No need to make into smooth paste,just leave few     traces of pulp as shown in the pic..
6. Add coarsely grinded tender coconut flesh  into condensed milk-milk mixture and stir well..
   Add thick coconut milk into milk mixture and stir again..Make sure to add coconut milk when it      cools slightly, otherwise coconut milk will curden...Taste and add extra sugar if needed...

7. Pour this mixture into wet glass rectangle dish or any baking dish..Make sure to cool    completely..Keep this in a refrigerator for 1 hr or keep it in freezer for 10 mins till half set( This is  done for decoration purpose ,if you don't like to decorate,ignore this step and proceed to step 10 )

8. Meanwhile,make the topping required for pudding...Heat fry pan, add ghee,when it is hot add  grated coconut and saute well in a ghee for few seconds...Add sugar and mix well..Then add  chopped nuts and mix well..Increase the flame, and saute well till coconut is about to change colour  to brown..Immediately lower the flame and saute well till coconut turn golden brown..Be careful of  the flame,otherwise coconut will get burnt..

9. Transfer this into plate and set aside to cool..

10.Take out the pudding from freezer and decorate the pudding with roasted coconut and nuts on top    as shown in pic...Cover this with cling film or plastic wrap and place at the bottom of refrigerator for 6 hrs or overnight..If you are in a hurry place the pudding in a freezer for 1 hr and then transfer it into fridge for l hr...

11. Cut into square shapes and enjoy...

  • Use same cup for measuring milk and tender coconut water...But, I use measuring cup..
  • Coconut milk gives nice flavour to this pudding..For making thick coconut milk: Blend 5 tbsp of grated coconut with 3/4 cup of water..Pour into the strainer and squeeze will get 1/4 cup of thick coconut milk..
  • Decorating pudding with roasted coconut and nuts is optional..You can ignore if you don't like..It not only looks good,but tastes delicious too..But make sure,don't add too much roasted coconut..Always decorate the top of pudding when it is half set, otherwise it will sink on bottom..
  • Don't add too much condensed milk other than mentioned quantity..It destroys the original flavour of pudding..
  • Having small bites of tender coconut flesh or pulp makes pudding delicious, so it is better not to blend it into smooth paste..