Jan 30, 2014
Jan 27, 2014
Eggless Fruit Cake (with condensed milk, caramel syrup & Soda)
1 tin (400g)- Milkmaid condensed milk
1/2 teaspoon - Dalchini (Cinnamon) Powder
1/2 tsp-Jaiphal (Nutmeg) Powder
1 teaspoon -Soda Bicarbonate (cooking soda)
1 teaspoon -Baking Powder
2 cups (200g)-Maida (Flour)
1/3 cup (50 ml)-Warm Water
½ cup (75g)-Sugar
150 g /1-1/2 cups-Mixed Dried Fruits (Chopped cashew nuts, almonds, raisins, figs, tutty fruitty ...)
150 ml-Aerated Soda (I’m recommending to use 115 ml soda)
Preheat oven to 170 * C, grease and dust with maida an 8” dia round cake tin.
Heat sugar in a pan on medium heat till it melts and becomes brown, add warm water to make caramel syrup and keep aside.
Sift together the maida, baking powder, soda bicarbonate, cinnamon and nutmeg, 2-3 times.
Mix 1 tablespoon maida into the chopped fruit to coat the fruit.
Soften butter in a pan; mix in MILKMAID Sweetened Condensed Milk. Fold in the sifted maida with the MILKMAID-butter mixture, alternating with aerated soda and caramel syrup till all are used. Add the chopped dry fruits, fold into the mix carefully.
Pour the batter into the greased cake tin and bake for an hour at 170 * C or till the cake is done. Remove from oven, cool for a while. Loosen sides of cake and turnout onto a plate. Cool slightly (or 2 hours) before cutting into pieces.
Jan 25, 2014
Jan 24, 2014
Pappada Vada / Pappadaboli (2nd recipe) A tasty evening snack in Kerala cuisine. Crispy, crunchy & very easy to prepare !!!! Excellent combination with tea / coffee !!!
Makes: 14 - 15 pappada vadas
Tip: To make Pappada vada crispier, dry the Kerala Pappadam in hot sun for about 15 to 30 minutes. Please do not use North Indian style ''Papad''or South Indian ‘’ Appalam’’.
14 Kerala Pappadam
200 ml (1 cup / 8 oz – Indian standard measuring cup) raw rice
2 cups water
2 teaspoon besan (gram flour / kadala maavu / chone pitti)
3/4 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric powder
½ teaspoon salt (already pappadam contains huge amount of salt)
1 teaspoon black til (sesame) or jeera (cumin seeds)
1/4 teaspoon hing
Extra 1/4 cup (50 ml) water to mix
250 oil to fry
Wash & clean rice. Soak in 2 cups of water for 2 hours. Drain out water and make a smooth paste in a mixer. Sprinkle 2 tablespoon water while grinding . Then mix with besan, Kashmiri red chilli powder, turmeric powder, hing, salt & til. Add extra water (40 to 50 ml) and make a batter of pouring consistency (it should be thinner than normal dosa batter).
Heat oil in a pan / iron kadai. Reduce the heat to medium. Dip each pappadam in rice batter (batter should coat well on pappadam) and deep fry till golden color on both the sides (2 pappadams at a time - depending upon the size of the kadai (or 1 pappadam)).
Drain and place on kitchen paper to absorb excess oil and store in an airtight container.
Gobi Muttar Ki sabzi – A simple & tasty side dish with rotis / rice / pulao …
1 tablespoon oil
1 onion, thinly sliced
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
20 cauliflower florets (gobi)
1 cup muttar (fresh green peas)
½ teaspoon salt
½ teaspoon garam masala powder (optional)
Wash and clean cauliflower florets. Boil 2 cups of water with ½ teaspoon salt and ¼ teaspoon turmeric powder. Add cleaned cauliflower florets into boiled water. Cover with a lid and keep aside for 10 minutes. Drain out water.
Boil muttar separately until soft or microwave high for 4 minutes (750 W) with ¼ cup of water.
Dilute red chilli powder, turmeric powder and coriander power in 1 tablespoon of water and make a smooth solution (spice mix). Keep aside.
Heat oil in a pan on medium heat. Add thinly sliced onion and fry until golden color.
Add diluted spice mix and fry on a low heat until raw smell disappears and water dries up.
Add cauliflower florets, boiled mutter and salt to taste. Sprinkle 1 tablespoon water. Cover with a lid and cook on a low heat for 10 – 12 minutes until done. Do not overcook cauliflower florets. Sprinkle garam masala powder. Serve as a side dish with rotis / rice …
Jan 23, 2014
Jan 21, 2014
Please use standard measuring cups and spoons. Fresh ingredients for best results.
A piece of advice at the start itself (this is the lesson learnt from my
many disasters) – If the yeast is not fermenting as described – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.
5 tablespoons warm water (75 ml)
3 teaspoons (1 tablespoon) sugar
1 teaspoon active dry yeast (please use fresh packet)
Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubles in quantity.
For the dough:
400 ml / 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) all purpose flour (maida)
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoon butter + 50 ml milk
Extra 3 tablespoon milk
1 teaspoon extra butter (to grease cup cake / small muffin mould)
1 st stage:
For the dough:
Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.
Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the centre, and pour milk – butter mix, salt, sugar and fermented yeast mixture. Knead into a dough. Sprinkle 1 - 3 tablespoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel / cling film (wet towel and dough should not touch each other) and let rise until doubled in size, about 1 to 1 1/2 hours.
For the cheese:
2 small cheese cubes, grated
3 tablespoon finely chopped mint and coriander leaves
1 small tomato (optional), finely chopped or any other mixed vegetables (grated carrot, beetroot, cabbage ...)
2 tablespoon chopped onion
In a small bowl, mix all the ingredients and keep it ready.
Punch the dough down. Turn onto a floured surface; cover and let rest for 15 minutes.
Sprinkle some dry flour and roll dough into a sheet of 25 cm in length and 20 cm in width. Sprinkle cheese – herb - tomato - onion evenly from top to end. Roll from one end to another (like a Swiss roll).
Now the roll is cylindrical in shape (gently make a perfect cylindrical shape) and cut into 9 pieces.
Grease small metal cup cake / muffin pans with 1 teaspoon butter.
Arrange the prepared rolls in a greased cup cake / muffin pans.
Preheat oven (OTG) at 400 * F or 200 * C.
Apply little milk; brush over rolls. Bake at 400° *F or 200 *C for 20 22 minutes or until golden brown.
Remove from pan to a wire rack to cool. Gently apply butter on top the buns when it's very hot. Serve with any accompaniment of your choice.