Mint-Lemon juice

Today I am sharing a easy and healthy juice, Mint & Lemon juice..Its very easy to make and the ingredients mentioned are easily available in your pantry..Its truly a healthy refreshment drink in summer..As it contains mint, hence this juice is green in colour..Its looks attractive and tasty too..You can make large quantity and refrigerate it...It tastes yummy when cold, you can pour some ice on the juice or keep it in freezer for 5 to 7 mins for faster cooling..okay,lets go to the recipe.

Serves 2

Ingredients:

• Mint leaves ( pudina ) - 1/2 bunch

• Lemon juice - half of one big lemon or 1 small lemon

• Sugar - 3 to 4 tbsp ( as per your taste )

• Ginger,chopped - 1/2 tsp

• Tender coconut water/ water - 1 to 2 glass ( depends )

Method:

• Soak mint leaves in water for few mins, wash and drain it.

• Put mint leaves in a blender,add chopped ginger and sugar.

• Squeeze lemon juice ( remove seeds as it may taste bitter) and add 1 cup of water at time and blend thoroughly.

• Then add remaining water and add sugar when required.

• Blend again and strain the juice using a net strainer and pour in a bowl.

• Refrigerate or add ice and serve in a tall glass.

Palak Dal Gosht or Meat cooked in lentil and spinach curry.

Today, I am sharing  a Pakistani or North Indian cuisine, Palak dal Gosht..Its a meat cooked in lentil and spinach curry.. Mutton is prepared mostly made in this dish...Its definitely a healthy curry as  spinach is rich in iron and lentils is rich in protein, so when it combines with meat its a excellent combination..North Indian or Pakistani's used to cook curry with meat combined with vegetables and lentils.. Another example is  Murg Chole ( Chickpeas curry combined with chicken)...South Indian don't cook curry with lentils and meat together...Believe me, its tasty..Pakistani cuisine is somewhat similar to indian cooking..But their spice level is mild..I ate this curry in one of the pakistani restaurant in sharjah,during my school days...we all feel love with this curry and  ate it with the combination of Pakistani traditional bread,'tandoor roti'..My mom used to make this curry before...Her curry is somewhat similar to restaurant style,we love her curry too..Instead of mutton, you can replace it with chicken..Vegetarians can avoid mutton..Curry tastes delicious without adding meat too...I am sharing my mom's version of making this curry,but I slightly altered according to my taste...Here goes the recipe :) :)

Ingredients:

• Mutton ( with or without bone) - 300 gm
• Palak leaves ( Spinach ) - 6 to 7 leaves
• Bengal gram dal ( kadala paripp)- 1 cup
• Fennel seeds ( perumjeerakam) - 1 tsp
• Bay leaf (Vazhana ila ) - 1
• Cinnamon ( karuvapatta) - 1/2 ''
• Cloves ( grambu ) - 2 to 3 no.s
• Large onion, sliced - 2
• Ginger-Garlic paste - 1 1/2 tbsp
• Green chillies,slit - 2 no.s
• Large tomato,sliced - 1
• Chopped coriander leaves - 1 tbsp
• Coriander powder - 1 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Kashmiri chilli powder - 1 tbsp
• Garam masala powder - 1 tsp
• kasoori methi - 1/2 tsp ( optional )
• Salt - to taste

Method

• Wash the palak leaves thoroughly with couplets of water and remove the stem. Boil the palak leaves with enough water for few mins. Drain and chop the palak leaves.

• In a pressure cooker, add oil and add fennel seeds and let it crackle.

• Add bay leaves,cinnamon and cloves and saute for few secs.

• Add sliced onions with salt and saute till light brown.

• Add ginger-garlic paste and saute for few secs.

• Add chopped tomato and saute till mushy.

• Add chopped coriander leaves and add all the spice powders from " coriander powder' till " Garam masala powder' and saute till raw smell disappears.

• Finally add washed bengal split lentils ( no need to soak) and cleaned mutton pieces and mix well.

• Add kasuri methi ( optional ) and saute. 

• Add about  l to 1 1/2 cup of water and close the lid of pressure cooker. Cook for 6 to 7 whistles till both lentils and mutton are cooked.

• When pressure releases, open the lid and add chopped palak leaves and mix well. Taste and adjust salt.

• If the gravy becomes too watery, add 1 tsp rice flour or corn flour to thicken it..

• Sprinkle some garam masala powder and kasoori methi . Garnish it with chopped coriander leaves.

• Its a excellent combination for chappati,dosas,poori etc.

Erisherry or Black eye beans-pumpkin in roasted coconut curry

Today I am sharing a kerala vegetarian recipe,  Erisherry. It is served as a side dish for rice in kerala sadhya ( traditional grand meal served in banana leaves)..Main ingredient of this recipe is Black eye beans..Erisherry is made with black eye beans,combined with yellow pumpkin and roasted coconut curry..Its a tasty curry..It goes well with rice, chappati, appam, dosa etc..Lets go the recipe :)

Ingredients:

To Roast:

• Coconut shredded - 1/4 cup
• Fennel seeds ( perumjeerakam) - 1 tsp
• Coconut oil - 1 tsp
• shallots ( cheriya ulli ) - 3 to 4 no.s ( optional)

For masala:

• Black Eye beans - 1 cup
• Yellow pumpkin,cubed - 1/2 cup
• Onion, sliced - 1 large
• Tomato,sliced - 1 small or 1/2 of one large tomato
• Garlic chopped - 1 tsp
• Ginger chopped - 1/2 tsp
• Green chillies, slit horizontally- 2 no.s
• Turmeric pdr - 1/4 tsp
• Coriander pdr - 1 tbsp
• Kashmiri / red chilli pdr - 1/2 tbsp

To splutter ( for tadka)

• Coconut oil - 1 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 1 sprig
• Dry red chillies,broken into halves - 2  ( optional )

Method:

• Soak the black eye beans overnight or soak in a boiled water for l hr.

• Heat a pan,roast shredded coconut in a pan at medium high heat for 5 mins, taking care not to get burn.Add one 1tsp coconut oil, to brown faster. Add fennel seeds and shallots and saute for few mins..When it turns brown ( doesn't matter if coconut leave white colour here and there), Off the flame.When it cools down, grind and make a paste of these by adding 1 tsp of water. Keep it aside.

• In a pressure cooker, heat coconut oil, add sliced onions and salt and saute well till translucent.

• Add chopped garlic,chopped ginger,green chillies and saute for few seconds..Add tomatoes and saute till mushy.

• Add all the powders and saute till raw smell disappears.. Add the yellow pumpkin and mix all together..

• Finally add beans, and pour 1 or 1 1/2  cup of water depending upon your desired quantity, mix well.

• Close the lid of pressure cooker and cook at medium flame for 2 to 3 whistles..If beans are not soaked, pressure cook for 6 to 7 whistles..

• Off the flame..and wait till the pressure releases..Slightly mash the pumpkin with the back of the ladle..

• Add roasted coconut paste and saute well..Taste and add salt..Keep it in low flame..when it comes one boil,off the flame.

• In another pan,heat coconut oil at medium flame and add mustard seeds.

•  When it crackles, reduce the flame to low and add curry leaves and broken red dry chillies and saute for few sec..Off the flame.

• Immediately add mustard tadka into the beans curry and close the lid of pressure cooker..let it infuse flavour for few mins..

• Serve it with rice,chappati, appam etc..

Masala Scrambled Eggs

Breakfast is the most important one in our daily life..It is the one that most of the people avoid or no time to eat when they are in hurry..It makes us active for morning work and boost energy for school going kids and office going spouse..Research shows that breakfast is very important for the working of brain and also good for health too..So do not skip breakfast..If you don't have time to make breakfast,do try to make simple and easy one like sandwiches or you can eat healthy one like cereals mixed with fruit pieces or you can have salad for sandwich too..Today I am sharing a simple breakfast recipe,'masala scrambled eggs'...I believe eggs are there in most of the household pantry..Its more healthy when compared to frozen burgers and sausages.Eggs contain omega 3 and protein which is good for health..Cholesterol patients can avoid egg yolk and make scramble eggs with egg white..Vegans or those who are allergetic to eggs and avoid it, they can make it with chopped vegetables or soya chunks instead of eggs..Do try it, its very simple to make and taste yummy..My hubby gives thumps up for this one..It is his favourite way of eating eggs ..You can sandwich it with bread or roll it with chappati, dosas, kubboos( pita bread ) etc..You can play with the spices of your choice..Can serve it with tea time snack too ..Do try it and impress your spouse and kids :) :)

 Masala scrambled eggs

Bread egg sandwich

Ingredients:

• Eggs - 2 large

• Chopped Onion - 1

• Chopped Garlic - 1 tsp

• Chopped Green Chilli - `1/2 tsp

• Turmeric pdr - 1/4 tsp

• Kashmiri chilli pdr - 1/2 tsp

• Pepper pdr - 1 tsp

• Garam masala pdr - 1/2 tsp

• Chopped coriander leaves - 1 tsp

• Soya sauce - 1 tsp

• Tomato ketchup - 1 tbsp

• Salt - to taste

Method:

• Heat little oil in a pan, add chopped onions and saute till pink

• Add chopped garlic and saute for few sec.

• Add all the powders from ' turmeric pdr' till 'garam masala pdr' and saute till raw smell goes away.

• Add soya sauce and saute for few secs and move the masalas on one side of the pan.

• Break the eggs, add on the other side of the pan and scramble it at high flame. Then mix everything all together.Can add little oil,if it stick on the pan.

• Turn the flame mode to medium, add tomato ketchup and saute.

• Taste and adjust salt and spice according to your preference.

• Sprinkle little garam masala and coriander leaves and saute. Turn off the flame.

• Make Bread sandwich of these by adding small slice of butter on one slice and toast it in sandwich maker or pan fry it.

• Serve warm

 Tips:

• You can add more eggs depending upon the members of the family.

• Vegetarians can replace eggs with chopped vegetables or soya chunks.

• You can play with the spices of your choice.

• Instead of bread,you can roll it with chappati, dosas, kubboos etc.

Chilli Chicken

Today, I am sharing a famous fusion dish,i.e an Indo-Chinese cuisine called 'Chilli Chicken'...Some people may slightly alter the recipe,but the method of preparation is almost same ..Chilli Chicken is a popular dish in restaurant too..They add generous amount of red colour in it, in order to  look attractive..But I am against adding red colour,which is not good for health..If you prefer, you can add a pinch of red colour to it..Adding little kashmiri chilli powder,though not spicy, gives red colour to the dish,if you prefer to give red colour..I am going to share the recipe with step by step pictures,which is definitely a hard work,so it might be helpful to beginners..It is definitely my own successful dish..Its very yummy..Excellent combination for fried rice,chapatti,biryani etc..Do make it and impress your family :)

chilli chicken

preparation of chilli chicken

Ingredients:

To  marinade:

• Boneless Chicken(skinless), cubed - 500 gm
• Soya sauce - 1tsp
• Vinegar - 1 tsp
• Egg white - 1
• Ginger-garlic paste - 1 & 1/2 tsp
• Black pepper powder - 1/2 tsp
• Kashmiri chilli powder - 1/2 tsp ( optional )
• Corn Flour - 2 tsp 
• All purpose flour ( Maida) - 1 tsp
• Salt - to taste ( taste and adjust accordingly,as soya sauce contains salt)

For Gravy:

• Onion,cubed - 1
• Green Capsicum,cubed - half of one capsicum.
• Chopped Garlic - 4 to 5 tsp
• Spring onion,white ( bulbed part), chopped - 3 to 4 tsp
• Spring onion.green ( stalk), chopped - 5 to 6 tsp 
• Green chilli sauce - 1 tsp
• Soya sauce - 1 to 1 & 1/2  tsp
• Pepper powder - 1 tsp
• Kashmiri chilli powder - 1/2 tsp ( optional)
• Tomato Ketchup - 1 & 1/2 tbsp
• Sugar - 1/4 tsp ( to balance the taste)
• Salt - to taste

Method:

• Make a paste of' soya sauce' till 'salt' mentioned in the ingredient, ' To marinade'. Coat this paste in the chicken well and refrigerate for 1 hr.

• Heat a fry pan,add oil and shallow fry the marinated chicken in batches till both sides are golden brown. Drain and keep the fried chicken aside.

• In the same pan ( shallow fried chicken pan), add little olive/veg oil, add chopped garlic and chopped spring onion whites and saute for few sec ( don't turn brown).

• Add cubed onion and  saute for 1 min at high flame, till its slightly pink in colour.

• Add  cubed capsicum and saute for l min at high flame.

• Add half of spring onion greens and saute.

• Add the ingredients from' green chilli'  till 'salt' and saute well.

• Add fried chicken pieces and  saute well for 3 to 5 mins at high flame, taking care not to get burnt.

• Taste and adjust salt and spices required.

• Can add little water if you prefer gravy. Boil for few seconds.

• Off the flame and garnish with remaining spring onion greens.Serve warm.

• Its an excellent side dish for fried rice,biryani,chappati etc.

Tips:

• Make sure to make with boneless chicken while making this dish. It tastes better. 

• Can add pinch of red colour to the 'marinated chicken' ,if you wish to look attractive.

• Since soya sauce contains salt, its very important to taste and adjust salt if required

Chemeen pathal or Steamed Prawns Masala stuffed Rice Flatbread

Chemeen pathal or Prawns flat bread is a malabar cuisine which is served as dinner..It is common in parties and family gathering too..This is made by using rice dough,which is flattened into two round shapes and sandwiched using prawn masala in between and steamed . The preparation of rice dough and prawn masala is same as I mentioned in Fried Prawns Ada earlier..Its process may feel complicated to some people,believe me, its simple to make ..Don't make everything together..Prepare prawn masala and rice dough earlier..So its easier for you to prepare..Only 7 to 10 mins is required for steaming...Instead of prawns, u can replace with fish,oyster etc..Do prepare it and impress your whole family :)

1) For the dough:

    a) Par boiled rice (puzhagalari)- 1 cup

    b) Rice powder - 1 cup

    c) Salt - to taste

    d) Boiled water - to soak the rice

2) To Grind:

    a) Grated Coconut - 1/4 cup

    b) Fenugreek seed - 1 tsp
    c) Shallots ( cheriya ulli) - 2 to 3 no.s

3)For Marination:

   a) Prawns(cleaned and de-veined) - 500 gm

   b)Red chilli/ kashmiri chilli pdr- 1&1/2 tsp

   c)Turmeric pdr - 1/4 tsp

   d)Salt - to taste 

4) For Prawns masala:

    Onions chopped - 2 medium size 

    Ginger-Garlic paste - 2 tsp

    Green chilly chopped - l or 2 no.s

    Turmeric pdr - 1/4 tsp

    Red chilli/ kashmiri chilli pdr - 1/2 tsp

    Garam masala pdr - 1/4 tsp

    Coriander leaves chopped - 1 tbsp

    Curry leaves chopped - few

    Coconut grated - 2 tbsp 

    Salt - to taste 

METHOD

Preparation of prawn masala

• Marinate the prawns as mentioned and keep aside for 10 mins. 

• Heat a pan and pour some oil and shallow fry the prawns in batches at medium flame for about 4 to 5 mins turning each side till light brown.Drain and keep on kitchen paper towel.

•  In the same pan ( used for frying shrimps), add chopped onions and salt and saute till translucent.

• Add ginger- garlic paste,chopped green chillies, turmeric pdr, chilli pdr and garam masala pdr and saute till raw smell disappears.

• Add Chopped coriander and saute again.

•  Add prawns and saute well.Finally add grated coconut and chopped curry leaves and saute again.

• Taste it,adjust the salt and spice according to your like.Cover and let it cook for 3 or 4 min at low flame. Off the flame and keep aside.

Making of rice dough

•  Soak the par-boiled rice in a boiled water for 2 to 3 hrs. Boiled water is must,other wise it is difficult to grind.

• Grind the par-boiled rice with 1&1/2 cup water in a mixer. 

• Pour this blended rice mixture to the bowl, add salt. 

• Then add the "grinded ingredients' and rice powder and make it into semi - thick dough and divide it into equal medium balls

Making of pathal or flat rice bread

• Take two plastic sheet and apply oil on it.

•  Place a  rice balls on both the sheets and flatten the dough semi thick with your palm.

• Sprinkle prawn masala on top of the pathal (rice flat bread)sparingly, close it using another pathal and seal the edges. Continue the process till done.

• Place the pathal in the steamer and steam it for about 7 to 10 mins till done.

Pesarattu or cherupayar dosa ( Green gram rice crepes)

Are you tired of eating normal dosas often?.Do you like to make changes of usual dosa ?..
Well,whatever may be , I am going to introduce a special dosa called ' Pesarattu' or Green gram (cherupayar/moong dal) dosa. Its a typical Andhra cuisine.Green Gram is the main highlight of this dosa, hence its green in colour. Unlike other dosa, it doesn't use urad dal ( uzhunnu paripp),so no fermentation is required. .You can prepare dosas immediately after grinding the batter. Its a healthy dosa.It can be served either as a breakfast or dinner . Green gram contains protein. Its good for diabetic patient and kids too.Do try it and impress your household:) :)

Making of pesarattu 

Ingredients:

• Moong dal/ cherupayar / Green Gram - 1 cup
• Raw rice - 1/2 cup
• Shallots( cheriya ulli) - 5 to 6 no.s  OR  Onion - 1/2 slice
• Sliced Ginger - 1 tsp
• Green Chillies - 2 no.s 
• Coriander leaves,chopped - 1 tbsp
• Asafoeda/hing/ kayam podi -  a pinch
• Cumin seed - 1/2 tsp
• Water - 1 or 1 1/2 cup for grinding ( adjust accordingly)
• Salt - to taste

Method:

• Soak Green Gram and rice together in a water for 5 to 6 hrs. OR  For faster softening, soak both in boiling hot water in a hot casserole or flask  and close the lid .Soak for 1 hr.Wash these in a few couplets of water.

• Blend all the ingredients thoroughly and make the batter into semi-thick consistency, just like  normal dosa batter .

• Pour this batter in a large bowl. Can add salt if required. Dilute it by adding little water,depending how thick or thin batter you prefer.( I prefer thin and crispy dosa)

• Heat a non-stick fry pan or tawa. Make sure your pan must be hot. Add one laddleful of batter on the pan,smoothen and make it into concentric circle by back side of laddle.Just like how you prepare a normal dosa. ( See the pic above)

• Drizzle few drops of oil here and there. When turn brown on sides, flip the dosa and cook on other side.Fold and serve on a plate or casserole. Repeat the process till batter is used up.

• Serve it with chutney or your favourite curry of your choice. Serve warm.

Tips:

• Left over batter can be refrigerated for later use.

• If you don't have time to grind the batter in morning, you can grind it on previous day and refrigerate, prepare dosas on next day.

Mulakitta chicken curry or Malabar spicy red chicken curry

This is a very simple chicken curry,even beginners can try it. All the ingredients mentioned here are easily available at home. You can make this curry when you are hurry,without compromising the taste. This is hubby's one of his favourite curry . He appreciates me, whenever I make this curry..For him, it is one of the best chicken curry..what more I want, feels proud and happy :) :)..Do try this and impress your household :) :)

Ingredients:

• Chicken - 1 kg
• Cinnamon - a small piece
• Onions, thinly sliced - 3 medium
• Cloves - 2 to 3 no.s
• Garlic - 6 to 7 pods
• Ginger - 1 thumb size
• Green Chillies - 2 no.s
• Tomatoes, chopped - 2 medium
• coriander leaves,chopped - 1 tbsp
• Turmeric pdr - 1/4 tsp
• Coriander pdr - 1/2 tbsp
• Garam masala pdr - 1/2 tsp
• Kashmiri chilli pdr - 4 tbsp
• Salt - to taste
• Curry leaves - 1 sprig
• Coconut oil/ sunflower oil - 2 tbsp + 1 tbsp

     Method

• Wash and clean the chicken and drain in the colander.

• Heat 2 tbsp oil in a wide pan ,add whole spices and sliced onion and saute till pink. Add salt , it will make onion saute faster

• Make a paste of ginger and garlic and add to the onions and saute.

• Add tomatoes and saute till mushy.

• Add all the powders and saute till raw smell disappears.

• Add chopped coriander leaves and salt.

• Add chicken and saute well.

• Add 1/2 cup of water and close the lid.

• Close the lid and cook the chicken at high heat for 2 mins then reduce the heat to medium and cook the chicken for about 15 to 20 mins or till cooked. Can stir the chicken in between after 10 mins.

• Taste and add salt according to your preference.

• Can add the water if you prefer thin gravy. If you prefer thick gravy,  ignore adding water.

• Close the flame and keep aside.

• In another pan, add 1 tbsp coconut oil and heat it.

• Add slice green chillies and saute for few seconds.

• Add curry leaves and saute. Off the flame.

• Pour these to the chicken curry and close the lid for few mins,so it will infuse the flavour of green chillies and curry leaves.

• Serve this curry warm . It is the excellent combination for ghee rice,pathiri or chappati :)

Mixed Fried Rice

There are different types of fried rice like vegetables,chicken,prawns or combination of chicken with vegetables fried rice etc. Have you heard about fried rice with the combination of vegetables,seafood and meats..Sounds incredible,right :) :)..Well, I am sharing a recipe of mixed fried rice..I tastes this in one of the malabar restaurant in Dubai.It tastes awesome. My mom shared this recipe to me. I made this to my kitchen straight away, unbelievingly,it tastes near to that restaurant...It tastes very yummy when served warm..Do try it and impress your household :) :)

Ingredients:

1. Prawns - 6 or 7 no.s

2. Boneless Chicken - 1/4 cup

3. Boneless beef - 1/4 cup ( I didn't use beef,as my hubby dislike it)

4. Eggs - 2 no.s

5. Green peas - 1/2 cup

6. Thinly sliced carrot - 1/2 cup

7.Thinly sliced potato - 1 cup

8.Thinly sliced beans - 1/2 cup

9. Chopped Green capsicum - half of one capsicum

10. Maggi/knor cubes - 2 ( any flavour)

11. spring onion - white - 1 1/2 tsp

12. spring onion - Green - few for garnishing

13. Basmati Rice - 3 cups

14.soya sauce - 2 tsp

15.salt - to taste

16.chopped garlic - 2 tsp

17.pepper powder - 1 & 1/2 tsp

Marination:

Marinate beef,chicken and prawns with 1/2 tsp turmeric ,1/2 tsp pepper pdr and salt for 5 to 10 mins.

Method:

• Make scrambled eggs with 1/4 tsp pepper pdr and salt and keep aside.
•  If using beef,pressure cook it for  4 whistles till cooked ( Don't discard the water of cooked beef,reserve it for stock).
• Boil marinated prawns and chicken with one cup of water till cooked.Don't overcook the prawns otherwise it turns rubbery.Reserve the water (used for boiling prawns and chicken) for stock
• .Cut the prawns into half and cut the chicken and beef into small pieces and keep aside.

         Preparation of rice

• Soak the basmati rice for 30 mins and drain the water.
• Heat a deep pan and measure the stock ( i got 1 cup stock) and add a 5 cups of water in a deep pan and let it boil.
• Add maggi/knor cubes till it dissolve completely.Be careful while adding salt, as cubes already contains salt.
• Add a soaked rice and close the lid,turn into medium flame and let it cook till the water evaporates .
• Now turn into low flame and slowly turn the rice with a large spoon and cook for 2 or 3 mins.Off the flame and keep aside.

preparation of veg and non-veg masala

• Heat the big deep pan,add oil and fry the  vegetables at high flame for 3 to 4 mins.Take care not to burn the vegetables and keep aside. 
• In the same oil,add chopped garlic and saute for 2 mins.
• Add chopped spring onion -whites and saute.
•  Add pepper powder and soya sauce and saute.
•  Add prawns,chicken,beef and vegetables and saute again.
• Taste and adjust salt according to your preference.

final preparation

• Add the half of the rice into vegetable-seafood masala and saute.
• Add half of scrambled eggs and saute again. 
• Add remaining rice and scrambled eggs and saute again.
• Garnish the top of rice with spring onion-greens and chopped capsicum.
• Close the lid and keep on very low flame for 5 mins.
• Off the flame and serve hot.
• Serve with any other side dish of your choice like chilly chicken, chicken manjurian etc...

Note:

* Can increase or decrease the quantity of rice and ingredients according to the members of    the family.

* Can adjust the vegetables,meat and seafood according to your preference.

Eggless Wheat Dates Cake

Its a healthy cake made with wholewheat flour,dates and jaggery without egg. I got it from google se,but made a slight change according to my taste. You can eat more without feeling guilty of calories....it tastes yummy and texture of the cake is moist without adding egg. Here is the recipe for the cake:

     Ingredients:

1. Wheat Flour - 2 cup ( You can add all purpose flour,or mix  equal 1 cup of all purpose flour and wheat flour)
2. Baking powder - 1 tsp
3. Baking soda - 1/2 tsp
4. Dates - 15 or 20 no.s
5. Unsalted Butter  - 1 cup 
6. Jaggery or brown sugar - 3/4 cup
7. fat free condensed milk - 1 tin + 1/2 cup milk
8. chopped walnuts/cashews/almonds - 1/2 cup
9. salt - a pinch
10. chopped dates - 1/2 cup for garnishing

Method:

 * Boil the condensed milk along with milk for medium flame.Stir in between.Be careful,don't keep at high flame,otherwise it will get burnt.When it comes to boil, off the flame.

* Soak the dates in the condensed milk for 15 to 20 mins. After that,pour it in the blender and make dates puree.

* If using jaggery, boil it in the pan along with 1/3 cup water till it melts completely.Then strain it with the strainer in order to remove impurities.Keep it aside to cool.

* Take a bowl,mix together wheat flour,baking powder and baking soda.

* In another clean bowl,take electric beater and beat the butter until creamy.Add jaggery syrup and beat again at medium speed. Then add 1/3 cup pureed dates  milk and 1/3 cup wheat flour mix and beat again at LOW SPEED.Again add remaining dates  puree and flour and beat again.Continue this step 3 times.

*The cake batter should be smooth without any lumps.  If the batter  becomes thick,add 2 or 3 tablespoons of milk and beat again at low speed.( Always use LOW SPEED while incorporating with   flour as the cake turns hard ) 

* Finally, add chopped nuts and chopped dates and mix gently with the spatula.( Don't mix the cake batter so hard, otherwise the cake becomes hard after baking)

*Preheat the oven at 180 degree C. Pour the cake batter into the greased cake pan and bake for 35-40 mins until toothpick  insert in the center comes out clean.

*Enjoy this cake with a cup of tea :)

Snowy Gingerbread Cake

   

I made this cake for my son's 2 nd birthday last year. As the name suggest,it doesn't have the ginger flavour, but it has the flavour of jam and spice. I got this recipe from cookery App of my Iphone called 'Sweet Baking'..Its a nice app for baking with step by step pictures..Its a delicious cake..Do try it :)

\
INGREDIENTS:

• All purpose flour/Maida - 2 cups
• powdered sugar - 1 cup
• Ginger paste - 1 & half tsp
• Grounded Cloves - 1 tsp
• Grounded Cinnamon- 1 tsp
• Eggs - 2 large
• Baking pdr - 1 tsp
• Baking soda - 1/2 tsp
• Cold Milk - 1 cup
• unsalted butter - 50 gm ( 1/2 cup)
• mixed fruit jam - 1 cup ( you can use any flavour jam)

*For topping:

• Milk chocolate - 100 gm
• Icing sugar / whipping pdr - 1 cup ( can reduce according to your taste)
• cold milk - 2 tbsp

METHOD:

1. Preheat the oven to 350 F/170 C

2 .In a bowl,mix together flour,cinnamon,cloves,ginger and  baking pdr.- Dry Mixture

3. In another bowl,add eggs, sugar and butter and beat well with a electric beater until creamy i.e, it 

    should form ribbon like structure when pouring from height.- wet mixture

4. Add milk into the dry mixture and mix well with the spatula without any lumps.

5. Add mixed fruit jam and mix well

6. Finally add egg mixture( wet mixture) and mix gently in a clock wise direction ( Don't mix too         hard as cake may turn hard after baking)

7.Grease the baking pan with little butter or oil and sprinkle little maida.Tap the excess flour by 

   turning pan upside-down.

8. Pour the cake batter to the greased pan and bake in a oven for 40-45 mins until a knife inserted      into the cake comes out clean

9. Take the cake out of oven and let it cool completely.

*For Topping:

1.Heat a pan( non-stick pan is better in order to avoid burning) at a very low flame, melt white          chocolate pieces and stir in between.

2.Take a bowl and mix together icing sugar and milk till thick.

3. Pour this into the chocolate mixture and stir for 1 or 2 mins and off the flame.

4.Pour this mixture immediately on the top of the cakespreading evenly.( u should pour this mixture while hot,otherwise it will become solid when cold).

5. let the cake cool completely and refrigerate this cake for1 or 2 hrs.

 *Those who don't like topping,can avoid it...cake also taste delicious without topping

Peanut butter – Nutella Brownies

Brownies are easy to make,even the beginners can make it...Its ingredient is half the recipe of cake...When baked,brownies are soft in center and crunchy at edges..Different types of brownies are available..Today i am sharing you a brownie with twist, with the combination of  peanut butter and nutella..It tastes yummy..

Ingredients :

• All purpose flour  - ¾ cup
• Eggs –2 ( room temperature)
• Baking powder – 1 tsp
• Brown sugar – 1 cup
• Butter – 5 tbsp ( room temperature)
• Salt – 1 tsp
• Vanilla essence – 1 tsp
• Peanut butter ( crunchy) – ½ cup

For Nutella sauce:

• Butter – 1 tbsp
• Nutella  - ½ cup

Method:

• Preheat oven to 180 degree C.
•  Grease the rectangle or square baking pan with butter and flour, tap the excess flour.
•  In a bowl, cream together  butter and sugar with a whisk or wooden spoon. 
• Add egg one at a time and beat well. 
• Add vanilla essence, baking powder and salt and beat well
• Then add flour and fold it slowly in clock-wise direction. 
• Finally add peanut butter and fold gently.

For making nutella sauce:

• Microwave butter in a oven proof dish for 10 sec.
•  Add nutella and stir. Microwave again for  10 sec and stir.

final preparation

• Pour the peanut butter batter in a greased pan and gently spread evenly. 
• On top of it,add nutella sauce and make the swirl gently with a knife. 
• Bake for 25 to 30 mins depending on the oven. 
• Insert a knife in the centre,if it comes out clean its done. Otherwise bake for few mins. 
• When it cools, cut it into square shape. 
• Enjoy it  with a cup of tea or coffee

Fried Chemeen (Prawns) Ada or Fried Prawn masala stuffed rice dumplings

Adas or steamed rice dumplings is a Malabar ( Northern Kerala) cuisine. There are many types of adas like fish, mussels, chicken etc. Normally adas are made with rice flour which is stuffed with meat or fish masala which is crescent or cylinder shape and steamed. Now I am sharing a prawns adas with a twist. This Adas are steamed and then marinated with spicy coating and shallow fried...It may involve lots of steps..Prepare prawns masala and rice dough earlier,so its easy for you to prepare adas..It tastes yummy,when served warm..Serve it with tea or coffee.

Ingredients :

1) For the dough:

    a) Par boiled rice (puzhagalari)- 1 medium Glass

    b) Rice powder - 4 to 5 tbsp or enough for binding the dough

    c) Salt - to taste

    d) Boiled water - to soak the rice

2) To Grind:

    a) Grated Coconut - 1/4 cup

    b) Fenugreek seed - 1 tsp

3)For Marination:

   a) Prawns/button shrimps(cleaned and deveined) - 500 gm

   b)Red chilli/ kashmiri chilli pdr- 1&1/2 tsp

   c)Turmeric pdr - 1/4 ts

   d)Salt - to taste 

4) For Prawns masala:

    Onions chopped - 2 medium size 

    Ginger-Garlic paste - 2 tsp

    Green chilly chopped - l or 2 no.s

    turmeric pdr - 1/4 tsp

    red chilli/ kashmiri chilli pdr - 1/2 tsp

    Garam masala pdr - 1/4 tsp

    Coriander leaves chopped - 1 tbsp

    Curry leaves chopped - few

    Coconut grated - 2 tbsp 

    Salt - to taste 

5) For Coating of Dough:  

    a) red chilli/Kashmiri pdr - 2 to 3 tbsp

    b) Turmeric pdr - 1/4 tsp

    c) Salt - required

METHOD

Preparation of prawn masala

• Marinate the prawns as mentioned and keep aside for 10 mins. 

• Heat a pan and pour some oil and shallow fry the prawns in batches at medium flame for about 4 to 5 mins turning each side till light brown.

• Drain and keep on kitchen towel.When cools down,cut the prawns in pieces.

• If using button shrimps,omit the cutting part. I used prawns, as button shrimps is not available in UAE and some other countries.Button shrimp tastes better. 

•  In the same pan ( used for frying shrimps), add chopped onions and salt and saute till translucent.

• Add ginger- garlic paste,chopped green chillies, turmeric pdr, chilli pdr and garam masala pdr and saute till raw smell disappears.

• Add Chopped coriander and saute again.

• Then add prawns and saute well.Finally add grated coconut and chopped curry leaves and saute again.

• Taste it,adjust the salt and spice according to your like.Cover and let it cook for 3 or 4 min at low flame. Off the flame and keep aside.

Making of rice dough

•  Soak the par-boiled rice in a boiled water for 2 to 3 hrs. Boiled water is must,other wise it is difficult to grind.

• Grind the par-boiled rice with 1&1/2 cup water in a mixer. 

• Pour this blended rice mixture to the bowl, add salt. 

• Then add the "grinded ingredients' and rice powder and make it into semi - thick dough and divide it into small balls.

Making of Ada or rice dumplings

• Take the plastic cover and apply oil on it.

•  Place a small rice balls into the sheet and flatten it thinly with your palm.

• Add 1 tbsp prawns masala on one end of dough and close the other end and seal it. It can be made either moon shape or cylinderical shape.Continue the step till done.

•  Make a semi-thick paste of ingredients mentioned in ' for coating of dough' with  water and dip the Adas in this paste.

• Place the Adas in the steamer and steam it for about 10 mins or till done

Frying of Adas

• .Heat the pan,pour some oil and shallow fry the adas at medium heat till light brown. 

• Place it on a plate with kitchen towel.Serve warm.