Watermelon Lassi

Ingredients (for 4 people)

750 grams of watermelon cubes

500 ml of plain yogurt

2 tablespoon of sugar (optional)

Method

Set aside a few pieces of fruit to use as a garnish.

Puree the remaining fruit in a blender .

In a large bowl, whisk 500 ml ( 2 cups) plain yogurt until creamy, then blend in the fruit puree. Add sugar (if liked).

Chill thoroughly. To serve, pour into tall glasses, add a little crushed ice and garnish with the reserved fruit.

Kozhi Kuzhambu

Ingredients

1 kg of chicken pieces
100 grams of small onions(shallots) / 2 medium size big onions finely chopped
100 grams of tomatoes finely chopped
1 tablespoon of pepper
1 tablespoon of cumin
1 tablespoon of coriander seeds
2 teaspoon of red chili powder
1 teaspoon of turmeric powder
1 teaspoon of mustard seeds
few sprigs of curry leaves
salt as required
1 to 2 tablespoon of Sesame(gingelly) oil

Method

In a dry pan fry pepper, cumin & coriander seeds for 1 mins & keep aside.

Pour oil in pan add finely chopped onions, saute until golden brown now add chopped
tomatoes saute for few more minutes. Allow it to cool.

In a grinding jar add pepper, cumin, coriander seeds, turmeric powder, chili powder grind it well. Then add sauteed onions & tomatoes to the jar grind altogether like a paste.

Heat oil in cooker add chicken, salt, grinded paste, 1 1/2 cup of water, curryleaves close the cooker, pressure cook for 2-3 whistles.

For tempering, in an another vessel heat oil add mustard seeds, cumin, curry leaves then add cooked chicken kuzhambu from cooker and allow it to be boil for 3 to 4 minutes.

Serve with hot boiled rice

Carrot Muffins

Ingredients

1 1/2 cups of all purpose flour
1 cup of white sugar
2 cups of grated carrot
3 eggs
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup of milk

Method

Preheat the oven to 175 degrees C (370 degrees F)

Place 12 paper muffin cups on the tray or we can grease the muffin tray with oil.

Sift together the all purpose flour, baking powder, baking soda, cinnamon powder and salt.

Beat the eggs and sugar until smooth around 4 minutes.

Add milk, vanilla extract, grated carrot to egg mixture and stir them together.
Fold in the flour mixture.

Pour batter into arranged muffin cups. Fill them about 3/4 th full, so that it will rise well.

Place the muffin tray into the oven and bake for 15 to 20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

Leave the muffins to cool completely and remove from the tray.

Vanilla Sponge Cake

Ingredients

1 cup of all purpose flour / maida flour

1 cup of powdered sugar

1 teaspoon of baking powder

6 eggs

50 gm of butter (optional)

1 teaspoon of vanilla extract

Method

Preheat the oven to 180 C (350 F)

Seperate eggs to white and yolks.

Sift together the all purpose flour and baking powder.

In a bowl, beat the egg yolks with handheld electric whisk. Add 2 tablespoon of sugar and vanilla extract, continue to beat in highspeed until yolk mixture becomes double the volume. Keep it aside.

Clean the whisk attachment.

In an another bowl, beat the egg white with electric whisk. Meanwhile add sugar to egg white mixture. Beat in highspeed until white, light and fluffy, about 15 to 20 minutes.

Add whipped egg yolks into whipped egg white mixture, combine gently with rubber spatulla.

Add all purpose flour, baking powder mixture, melted butter (optional)and fold in using a rubber spatula until throughly combined.

Set the cake tin with greased and base- lined with greased baking parchment paper.

Pour the mixture into the cake tin, rotate the pan gently to remove any air pockets that might remain and bake on the middle shelf of the preheated oven for about 30 minutes, or until a wooden skewer or knife inserted into the middle of the cake comes out clean.

Leave the cakes to cool in the tins for 10 minutes before turning out on to wire cooling racks.

Turn the cakes the right way up and leave to cool completely.

Use a long bladed serrated knife to slice cakes into layers for filling.

Cakes can be filled with butter cream, jam, or whipped fresh cream.

Onion Koftas with Yogurt dip

Ingredients

500 gm of onions, thinly sliced
1 tsp of coriander powder
1 tsp of cumin powder
1/2 teaspoon of turmeric powder
2 green chillies, deseeded & finely chopped
3/4 cup of besan flour / gram flour / chickpea flour
2 tablespoon of chopped fresh coriander
1/2 teaspoon of baking powder(optional)
Salt as required
Oil for deep frying

For yogurt dip

1 cup of yogurt
1/2 teaspoon of red chilli powder
1/2 table spoon finely chopped fresh coriander
salt as required.

Method

Place the onions in colander or strainer, add the salt & mix it well. Keep it aside for 30 to 45 minutes, tossing twice.

Squeeze out any extra moisture in the onion and place into the bowl. Add coriander powder, cumin powder, turmeric powder, green chillies, fresh coriander and mix well.

Add besan flour and baking powder to the onion mixture. Mix everything well with hand.

Shape the mixture by hand into small size balls.Gentle pressure is enough.




Heat the oil , fry the koftas 4 to 5 at a time cooked until it become deep golden brown

Remove with a slotted spoon and drain the excess oil on paper towels.

For yogurt dip
In a cup of yogurt add pinch of salt, red chilli powder, finely chopped coriander and mix it well.

Pour some yogurt dip in a plate, arrange some koftas on top and serve it warm.

Chicken Chukka Fry

Ingredients

1/2 kg of Chicken boneless pieces
1 large size onion finely sliced
2 teaspoon of ginger garlic paste
3 nos of green chillies finely chopped
1 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
2 teaspoon of red chilli powder
3 teaspoon of coriander powder
2 teaspoon of pepper powder
1 tablespoon of lemon juice
few sprigs of curryleaves
10 to 15 nos of cashews
2 tablespoon of oil
salt as required

Method

Cut the chicken into small bite size pieces.

In a bowl, add turmeric powder, red chilli powder, coriander powder, ginger garlic paste, lemon juice, fennel seeds, curry leaves, chicken pieces mix all together well and keep it aside for 10 minutes.

Heat oil in a pan, fry fennel seeds, cashew nuts., Add curry leaves, onion, green chillies and saute them for few minutes until they have softened.

Add marinated chicken pieces to the pan, stir occasionally until it becomes dry. Sprinle 2 handful of water, stir and close it with lid. Then bring the mixture to cook for 5 to 7 minutes.

The gravy should be dry. Sprinkle pepper powder, curryleaves over top. Garnish with coriander sprigs and serve.

This chicken chukka could be served with chappathi, rasam rice etc.,

Spinach and Mushroom Fritatta

Fritatta (An italian word) is an egg dish.We can use any veggies, cheese, meat that we have on hand. Spinach & mushroom combo is always a hit one.

Ingredients:

125 gm young spinach leaves or frozen spinach cubes
175 gm button mushrooms
1 medium size onion finely chopped
2 pods of garlic finely chopped
1 tablespoon of olive oil
50 gm parmesan cheese

salt and pepper for seasoning

Method

Preheat the oven to high.
Rinse and dry the spinach & chop it well.
Heat oil in an oven proof skillet on the stove.
Add onion & garlic and saute over a medium heat for 3-4 minutes, until soft.
Add mushroom and fry, stirring frequently for further 3-4 minutes.
Add spinach and cook for further 3-4 minutes, until the excess liquid has evaporated. Add pinch of salt and freshly ground pepper.

In the meantime break eggs into a bowl, then add one tablespoon of water. Add salt and pepper and beat together well.(Eggs for frittata may be beaten vigorously to incorporate more air than traditional omelettes, to allow a deeper filling and a fluffier result).

Pour the egg mixture into spinach and cook for 5 minutes in low heat until the eggs will be almost done under but still moist & runny on top.

Sprinkle Cheese over the top , keep skillet inside an oven and grill(broil) for 2- 3 minutes.
If the skillet is not an oven proof, we can carefully place the cooked fritatta on a baking tray or in an oven proof plate under the grill.

Cut into wedges and serve.
Fresh salad is the best accompaniment to fritatta.

Broccoli Pakoras

Ingredients

200 grams of Broccoli
1 cup of Pakora mix (Available in asian grocery store)
pinch of salt (optional)
Oil for deep frying
water as required.

Home made Pakora mix

1 cup of besan/gram flour
1/2 teaspoon of coriander powder
1/2 teaspoon of red chilli powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of roasted cumin powder
1/2 teaspoon of garam masala
1/4 teaspoon of amchur powder
1/4 teaspoon of garlic powder
salt as required

Method

Trim the broccoli into small florets.
Rinse and dry the broccoli florets.
Pour sufficient water into pakora mix to make a smooth batter.
Mix few broccoli florets into batter.
Heat oil in a heavy frying pan, drop the battered florets one by one into the hot oil slowly.
Fry the pakoras for around 3 minutes in medium flame until crisp and golden brown.
Remove from the heat using a slotted spoon and set aside to drain on kitchen paper.
Repeat the process with the remaining battered vegetables.
Serve with chutney.

Paneer Paratha

Ingredients:

2 cups wheat flour
200 gm grated paneer / cottage cheese
1 medium size onion finely chopped
2 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/4 cup coriander finely chopped.
1 tablespoon of cooking oil
Desi ghee / clarified butter as required
few drops of lemon juice or 1/4 teaspoon of amchur powder

Method:

Add salt, 2 tablespoon ghee to the wheat flour mix it up little bit, gradually add 1 cup of water and knead a soft dough. Cover it with a lid or damp cloth and set aside for 15-20 minutes.

Heat 1 tablespoon of oil in the pan , add onion, salt, turmeric powder, coriander & saute well for 2 minutes.

For stuffing, combine grated paneer with chilli powder, garam masala, cumin powder, lemon juice, salt. Add sauted onion , coriander mix to it. Make it in to small balls.

Using rolling pin, roll out the dough into small circle. Then place the paneer ball in the centre. Lift the sides of the rolled dough all around the stuffing, covering it completely.
Roll the resultant dough into small balls, and press it evenly to make a parathas of desired size and shape. Use fork to break if any air bubble.

Heat a tava / griddle with few drops of ghee, Cook the paratha for 2 minutes. Turn the paratha, drizzle some ghee on it and repeat the process until few golden spots appear on both sides.

Paneer parathas goes well with curd, pickle, tomato chutney.

Egg Fried Rice

There were some leftovers (spring onions & red onions) in my pantry which I bought for making chicken fried rice. So I thought of preparing egg fried rice using them.

Ingredients
3 eggs
2 tablespoons finely sliced spring onions
3 tablespoons soy sauce
½ tablespoon chilli sauce(optional)
1 tablespoon finely diced ginger
2 tablespoon vegetable oil
1 medium size red onion, finely diced
2 cups steamed rice
¾ cup finely shredded cabbage

Method
Place eggs in a bowl with spring onions, 2 tablespoon soy sauce and ginger and beat lightly with fork to combine.
Pour oil in the hot wok or a shallow non-stick frypan
Add onion and stir fry for 30 seconds.
Pour in egg mixture and leave to cook for 10 seconds and with the spatula lightly scramble for about 2 minutes.
Add rice, remaining 1 tablespoon soy sauce and stir fry for about 2 minutes.
Break up the egg into smaller pieces with spatula.
Toss in cabbage (here I use purple color cabbage) and stir fry for 20 seconds or until well combined.
Transfer rice to a bowl & serve.


ps: Chinese cabbage leaves are used in typical chinese fried rice receipes. If chinese cabbage is not available we can use other cabbages.

Here is the important thing to remember while we cook with red or purple cabbage:
When cooking with red or purple cabbage, be aware that the compound (anthocyanin) that gives the cabbage that beautiful color will also turn it blue when it is cooked along with any alkaline substance.

Since tap water is often full of alkaline minerals such as lime, be sure to add about 1 teaspoon of acidic agent, such as lemon juice, vinegar, or wine, to the pot when using tap water. If your red cabbage begins to take on that blue tinge in any recipe, the addition of the acidic agent will usually bring back the original color.

Chicken Fried Rice

This recipe surely gives us a chinese restaurant treat but without monosodium glutamate (MSG).The inspiration for this recipe came from Kylie Kwong (with little variations).

Ingredients



1/2 kg chicken thigh fillets,
3 cups steamed Basmathi or Jasmine rice
4 eggs, lightly beaten
3 tablespoon vegetable oil
1 tablespoon ginger, finely diced
1 red onion, finely diced
2 teaspoon white sugar
1 tablespoon spring onion, finely sliced
2 tablespoon Oyster sauce
2 tablespoon soya sauce
1/2 tablespoon chilli sauce (optional)
1/4 teaspoon sesame oil
1/4 cup coriander(cilantro) sprigs

Method

Pour 1 tablespoon of oil in the hot wok or a shallow non-stick frypan.
Pour beaten eggs into wok and leave to cook on the base of the wok for few seconds.
Turn the egg mixture carefully and leave until almost cooked through.
Remove omelette from wok and set aside.
Pour 2 tablespoon of oil in the hot wok and stir fry onion & ginger for 30 seconds.
Add chicken and stir fry for 1 minute.
Add sugar, continue stir fry for few minutes.
Toss in rice, spring onions, few coriander sprigs, oyster sauce, soya sauce, sesame oil, along with reserved omelette.
Stir fry, using a spatula to break up the egg into smaller pieces, for about 2 minutes or until well combined and rice is heated through.
Transfer rice to a bowl.
Garnish with coriander sprigs and spring onions.

Pears in Chocolate Sauce

Ingredients:

1 medium can of pears or 2-3 fresh pears
1 cup heavy cream
100 gm (½ cup) chocolate

Method:

If fresh pears are used, peel, core, slice in half and cook them in sugar water with a cinnamon stick around 3 minutes.

Allow to cool in the cooking liquid.
Heat the cream in sauce pan. Break up the chocolate and add it to the cream.
Allow to simmer slowly for 10 - 15 minutes over low heat, stirring occasionally.
Arrange the pears in desert bowls and pour the sauce over them, serve warm or chilled.

Happy Valentine's day to all

Rosti potatoes

Rosti potatoes is basically a swiss dish, goes well as a side dish for lunch or main breakfast dish. But my choice is as an evening snack. It is easy to make and kids love this.

Ingredients

4 medium size potatoes
1 big size onion
1 tsp freshly ground black pepper
Salt
Oil for shallow fry

Method

Peel the skin & coarsely grate the parboiled (boil potatoes for approximately 10 minutes)potatoes.
Grate the onion into potatoes.
Season with salt and pepper. Mix thoroughly.
Oil and heat a pan.
Shape the potato mixture into balls.
Press the balls to the thickness of about 1 cm.
Shallow fry on both sides over moderate heat until golden brown.

Green Apple Kesari

Ingredients:

1 cup of fine semolina
1 cup of sugar
½ green apple finely chopped
2 tbl spoon of butter
1 tbl spoon of cashews
1 tbl spoon of shredded almonds
1 tsp of cardamom powder
Pinch of green food color

Method:
In a hard nonstick pan, fry cashews, shredded almonds in little bit of butter & keep it aside.
In the same pan roast semolina until it becomes golden brown & keep it aside.
Add 3 cups of water in a pan, allow it to boil.
Add cardamom powder, sugar, food color.
In a low flame, add semolina little by little & stir it well.
Add finely chopped apples to it.
Cook in low flame for further few minutes.
Add all the dry fruits, remaining butter and serve it with your own choice of shape.