Rava Ladoo (semolina/ Sooji)

Ingredients: (makes 10 -15 small ladoo)

1 cup of rava 
2 tbsp. of ghee  
1/2 cup of grated coconut
A handful of raisins and cashew nuts 
 1/3 cup of milk 
1/4 cup of fine powdered sugar 
A  pinch of cardamom powder 

Method:

1.   Roast the rava in ghee on low flame until the colour changes to light brown and keep aside.
2. Heat the ghee in a pan  and add the cashew nuts and raisins on low flame and fry until the nuts  turn slightly brown and the raisins puff up. 
3. Add the coconut and roast for a few mins., then add the roasted rava, coconut and sugar and roast for a few more mins.
4. Switch of flame and add the milk to the rava mixture little by little and keep mixing it well. The mixture starts coming together.
5. When the rava is warm enough to handle divide the mixture into equal parts  make small balls of it.
6. When cool store in airtight container. Can be stored only for 3 to 4 days as milk is added.

Coleslaw

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Ingredients: (Serves 10 to 12)
8 cups (1 head) of shredded cabbage
1 medium shredded  carrot
2 table spoon of onion (i used sprig onion)
1/2 cup mayonnaise
1/3 cup granulated white sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tbsp. lemon juice
1 1/2 tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. pepper

Method:

1. Combine the mayonnaise, sugar, salt, vinegar, milk, buttermilk, lemon juice, pepper in a large bowl and beat until smooth.
2. Add cabbage, carrots and onions and mix well.
3. Cover and refrigerate overnight or atleast for 2 to 3 hours before serving.

* The taste is similar to that of KFC Coles Slaw    :)

* Increase the lime juice according to taste

Kerala Palappam

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Ingredients:


 2 cups Rice Flour
 2 tablespoon Semolina 
 2 cups Medium coconut milk 
 1 cup Thick coconut milk 
1/2 teaspoon Yeast 
 1/2 teaspoon Sugar 
 2 glass Water 
Salt according to taste

Method:

1. Add 2 glasses of water to semolina & cook. Cook until it becomes loose. Keep aside to cool. 
2. Add 1/4 cup lukewarm water to 1/2 teaspoon yeast & sugar and mix well.Allow it to rise. 
3. Take 2 cups of rice flour in a bottom deep vessel. Add the cooked semolina and mix well. Add the yeast & sugar mix and mix well. Add the medium thick coconut milk little by little. Mix well. Keep it overnight. (Do not keep it in fridge)
4. Next day morning,first mix the batter well and add the thick coconut milk little by little. The batter will be thin. Add salt & sugar to taste.
5.  Heat Appachatti ( Appam Kadai) and pour one small ladle of batter into it & rotate the appachatti and make sure that the batter is spread in a circular form. Cover & cook. 
6. Once the middle portion is cooked, remove from fire. Serve hot with Chicken curry or your favourite dish.

Black Forest Cake

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Ingredients:(Serves10 - 12)

Cherries

700 ml jar of Cherries in syrup

4 tablespoons Kirsch or Cherry Brandy

50 grams granulated white sugar

For the Chocolate Genoise:

42 grams hot melted unsalted butter

60 grams cake flour

1/4 teaspoon salt

30 grams unsweetened regular or Dutch-processed cocoa powder

4 large eggs

135 grams granulated white sugar

1 teaspoon vanilla extract

Whipped Cream Frosting:

600 ml heavy whipping cream 

1 teaspoon pure vanilla extract

35 grams granulated white sugar

Method:

1. Drain the cherries, reserving the liquid. Place the cherries in a bowl and add 2 tablespoons Kirsch. Cover the bowl and set aside.
2.  Place 240 ml of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.
3.  Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
4. In a bowl, sift the flour, salt and cocoa powder thrice . In a heatproof bowl whisk the eggs with the sugar.
5.  Place over a saucepan of simmering water, and keep whisking constantly, heat until lukewarm (about 3 minutes). Remove from heat and transfer to the bowl of your electric mixer.
6.  Beat on high speed until the mixture is thick (the batter will fall back into the bowl in a ribbon-like pattern). 
7. Beat in the vanilla extract. Then sift  one-third of the flour mixture over the egg mixture and gently fold using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest.
8.  Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. 
9. Pour into your pan, smoothing the top.Bake for about 20 -25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.

Whipped Cream Frosting:

1.  In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake:

1. Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 60 ml cherry syrup.
2. Take 1 cup of whipped cream and spread on the moistened genoise .Place the cherries evenly over the cream. 
3. Brush the cut-side of second genoise layer with 60 ml syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve 240 ml of whipped cream and spread the remaining cream over top and sides of cake.
4.  Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

Onion Pakoda

Yum

Ingredients:
1  cup Kadal Mav( Besan Flour)
1 tsp. Rice flour
1 tsp. Rava
3 Green chillies slit lengthwise
1 cup Onion Sliced finely
Salt to taste
2 tsp. ghee
Red Chilli Powder according to taste
2  to 3 sprigs Curry leaves
Oil for frying
Water to mix

Method:

1. Combine well the sliced onions, green chillies, salt, curry leaves and ghee and keep aside for 20 mins.
2. Later on add the besan, rice and rava and mix thoroughly and sprinkle water little by little so that almost all the onion slices are coated with the flour .
3. Heat Oil in a wok on and drop the prepared onions little by little . Fry till golden brown, drain excess oil and store in an air tight container .

Sambar Restaurant Style

Ingredients:

For Pressure cooking
1/2 cup Toor dal
1/2 of  Big onion
1 medium sized Tomato
Salt according to taste

For Grinding
1 tbsp. Roasted Gram
1 small Tomato
1 tsp. Turmeric Powder
1 tbsp. Chilli Powder
2 pieces of Coconut

For Tempering
1/2 of a big Onion chopped
1 tsp. Mustard Seeds
1 tsp. Cumin Seeds
1 tsp. Fenugreek seeds
2 Green chillies slit
3 Red Chillies
1 sprig Curry leaves
1 tbsp. Oil 

For Garnishing 
1 tbsp. of Coriander Leaves
1/4 tsp. sugar(optional)

Method:

1. Pressure cook the dal, onion, tomato, a bit of turmeric,salt and water for 3 to 4 whistles and mash the dal and keep aside.
2. Grind all the ingredients under grinding to a fine paste.
3. Take a wok add oil and temper mustard,cumin, fenugreek. When it starts spluttering add the chopped onion and green chillies and saute well.
4. Add the cooked dal mixture to the tempering and bring to boil. When the mixture starts boiling add the grinded paste to it and mix well and cook on low for 10 to 15 mins.
5. After the sambar is cooked add the curry leaves, red chillies, coriander leaves and sugar and mix.
6. Turn off stove keep the sambar covered to retain the aroma. Serve with idli, dosa or pongal.

Onion Raita

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Ingredients:(Serves 2)
1 1/4 cup thick curd
1 onion chopped finely
1 green chilli
1/4 tsp. salt
1/4 tsp. mustard seeds
1-2 tsp. chopped coriander leaves
1 tsp. Oil

Method:

1. Whisk the curd until smooth.
2. To this add the onions, green chillies and salt.
3. In a pan heat oil and splutter mustard seeds.(Take care not to burn them) and immediately pour  it over the prepared curd and mix well.
4. Garnish with Coriander leaves.
5. Cover and refrigerate until required. Serve chilled.

Hyderabadi Chicken Dum Biryani

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Ingredients:  (Serves 6 -7)
1 Kg. Chicken washed and drained
2 large onions finely sliced
2 tbsp. chopped coriander leaves
1tsp. saffron
1/2 cup warm milk
2 tbsp. Ghee
5-6tbsp. oil
salt to taste

For Marination:
3/4 cup thick curd
8-10 green chillies slit lengthwise
1 1/2 tbsp. ginger garlic paste
1 tbsp. chilli powder
3/4 tbsp. coriander powder
1/4 tsp. tumeric powder
3/4 cup pudina leaves
juice of 1 lemon
1 1/2 tsp. Salt

For Biryani Masala: 
8 cloves
1" cinnamon stick
5 cardamom
3/4 tsp. shah jeera
12 pepper  corns
Grind the above ingredients 

Spices For Cooking Rice:
4 cups Basmati Rice
6 cloves
3 cardamoms
3 bay leaves
1"cinnamon stick
1 star anise
1 marathi moggu
12 mint leaves
1 1/2 tbsp. salt
1 tbsp. Oil
water as required

Method:

1. Marinate the chicken in  the marination ingredients for at least 2 hours or overnight in fridge.
2. Soak rice for 30 mins.
3. Soak the saffron in the warm milk and keep aside.
4. In a pan heat(1+1tbsp) oil and ghee and fry the onions until golden brown.
5. Bring water to boil in a big pot and add all the spices required for cooking rice and mix well, add the soaked rice and continue to cook until you get one good boil(rice should roll over with boiling water). Drain the rice and keep aside.
6. In a wide and deep vessel add 3 tbsp. oil and spread out the marinated chicken along with marination in it. Cook on high for 2 to 3 mins. Reduce flame.
7. Spread half of the rice over the chicken and pour half a tbsp. ghee, 1/2 of the caramelized onions, 1tbsp. of coriander leaves and 1/4 cup of saffron milk over the rice. Repeat this procedure twice.
8. Place the lid and place a heavy object over it and seal the edges with wheat dough. (I covered the vessel and the lid with  aluminium foil instead) 
9. Cook biryani for 8 to 10 mins on high until steam escapes. Then reduce flame to medium and cook for another 20 mins. Turn off flame and let it sit for 15 mins before opening. 
10. Mix the rice and serve with raita and curry of your choice.

Bottle gourd / Churakka curry

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Ingredients:

Bottle gourd/churakka - 1cup cubed
Sour curd - 1cup
Green Chillies - 5
Grated coconut - 1/2 cup
Turmeric - 1/2 tsp.
water - 1/4 cup
Salt to taste

For Seasoning:

Cumin seeds - 1 tsp.
Mustard Seeds - 1 tsp.
Dry red Chillies - 2
Curry leaves - one sprig
Oil -  1 tsp.

Method:

• Grind the green chillies and coconut to make a fine paste.
• In a saucepan heat oil and prepare the seasoning .
• Add the cubed bottle gourd, green chilly-coconut mixture and stir in turmeric ,salt and water.
• Close the pan and cook on medium flame till the bottle gourd becomes tender.
• Reduce heat and add the sour curd and stir.
• Remove from heat close the saucepan. Let the curry sit for about 15 minutes.
• Serve warm with rice.

Kadala Parippu Payasam / Channa Dal Payasam

Ingredients:

Kadala paruppu - 1/2 cup
Grated jaggery - 1cup
Coconut milk - 3 cups
Cardamom pods - 2 to 3 powdered
Cumin - 1/4 tsp.
Chukku / dry ginger - 1/4 tsp.
Coconut - few finely sliced
Ghee - 1/4 cup
Cashew nuts - 10 nos.
Raisins - 10 nos.

Method:

• Pressure cook the kadala parippu with 4 cups of water for 4-5 whistles. The dal will crumble when crushed between fingers but wont turn mushy.
• Powder the Cumin and dry ginger together.
• Add grated jaggery to 1 cup of water and heat and mix until dissolved.
• Add the dissolved jaggery to the pressure cooked dal and bring to boil. To this stir in the powdered cardamom and ginger-cumin mixture and let it simmer for 2 to 3 mins.
• Add coconut milk to the dal and remove from heat just before it comes to boil and set aside.
• Heat ghee and add the sliced coconut when it starts to brown add the cashew and raisins. When they turn golden brown add this to the prepared payasam.
• Serve hot or chilled.

Red Cabbage Thoran

Ingredients:

Red Cabbage - 1/2 of one medium sized cabbage(shredded)
Shallots or onion - 1/4 cup(finely chopped)
Grated coconut - 1/2 cup
Garlic - 3 pods (finely chopped)
Cumin seeds - 1/4 tsp.
Turmeric powder - a pinch
Green chillies - 3 -4 (Slit lengthwise)
Mustard seeds - 1/2 tsp.
Curry leaves - one sprig
Oil - 1 to 2 tbsp.
Salt to taste

Method:

• Grind grated coconut, garlic, shallots, green chillies, turmeric powder and cumin seeds coarsely in a blender.
• Heat oil in a pan and splutter mustard seeds and curry leaves,  add the shredded cabbage and saute for 2 min.
• Add the coconut mixture and mix everything together and add salt. (Do not add water)
• Cover and cook on low heat, stirring occasionally for 5 minutes .  Remove the lid and stir fry for another 5 mins. (Do not overcook)
• The thoran should be crunchy. Serve with rice.

Moru Kachiyathu

Ingredients:
2 cups curd
2 cups water
1/2 tsp. turmeric powder
one pinch of Asafoetida (Kayam)
one pinch of Fenugreek (Uluva)
Salt and Oil as required

 For Grinding:
1/2 cup grated coconut
1/2 tsp. Cumin seeds
1/2 tsp. red chilli powder
* Grind the above ingredients together to make a fine paste

For Seasoning:
1/4 tsp. mustard seeds
1 tbsp. finely sliced shallots
3 green chillies slit
2 Dry Red chillies
2 cloves of garlic finely sliced
1/2" ginger finely sliced
1 sprig curry leaves

Method:

• Beat the curd and water well add salt and turmeric to it and keep aside.
• Heat oil in a wok and add the ground mixture and saute for 2 mins. on medium flame. Add asafoetida and fenugreek and saute. 
• Reduce heat and pour the beaten curd mixture slowly into the wok and stir continuously until warm (Do not let it boil). Switch off stove.
• Meanwhile prepare the seasoning. Splutter mustard seeds in oil and add all the other ingredients under seasoning and saute till shallots are transparent(2 mins).
• Add the prepared seasoning to the curd mixture. Serve hot with rice.

Potato Stew

Ingredients:
2 Potato cubed
1 large onion finely sliced lengthwise
1 tsp. ginger finely chopped
1 tsp. garlic finely chopped
2 green chillies slit lengthwise
1 tsp. coriander powder
1 tsp. garam masala
1 sprig curry leaves
1/2 cup  thick coconut milk
1/2 tsp. pepper powder
1/2 cup water
1/2 tsp. mustard seeds
oil and salt according to taste

Method:

• Heat oil in a pressure cooker, splutter mustard seeds.
• Add onions, ginger, garlic, curry leaves and green chillies and saute till onions become transparent.
• Add the garam masala and coriander powder and saute for a minute or two. Add the potatoes, salt and the water, close the lid and cook for 3 whistle.
• Add the coconut milk to the pressure cooked potato and stir well and simmer for 2 to 3 minutes. Sprinkle pepper powder and serve hot.
• Goes well with idiyappam, bread and appams.

Unakka Meen Curry / Dry Fish Curry

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Ingredients:
100g dry fish
1 medium raw banana  (peel and cut lengthwise as in aviyal)
5 shallots
3 green chillies split lengthwise 
1 tsp. ginger sliced
1/4 tsp. turmeric powder
1 tbsp. chilli powder
2 kudam puli / gambooge  tear to small pieces( soaked in warm water for 5 to 10 mins.)
1 1/2 cups grated coconut
1/4 tsp. turmeric powder
1 sprig curry leaves
Salt according to taste

 For Seasoning:
1 -2 tbsp. coconut oil
1/2 tsp. mustard seeds
1 dry red chilli
4 shallots sliced


Method:

• Soak the raw banana pieces in turmeric (2 pinches) water for 10 mins before rinsing and draining.
•  Soak the dry fish in water for 20 mins. Clean and cut into pieces.
• Grind the coconut, shallots, turmeric, chilli powder and little water to fine paste.
• In a clay pot/ meen chatti combine the dry fish along with raw banana,  ginger,  green chilli, turmeric powder, kudam puli , curry leaves, salt to taste and 2 cups of water. 
• Cook covered till 3/4 done on medium flame. 
• On low flame add the coconut paste, mix well (take care not to break the fish or the banana).
• If gravy is too thick add little hot water. Cover and cook till fish is cooked( 7 to 8 min). Take off flame.
• For the seasoning splutter mustard seeds in hot oil and add the sliced shallots and dry red chilli. When the shallots are  transparent and pour  the seasoning over the cooked fish curry and keep covered( do not stir immediately) for few minutes.
• Serve with rice.

Hot Chilli Chicken

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Ingredients: (serves 2)

300g chicken meat from drumsticks, cut into thin strips
2 tbsp. red chilli paste
1 tbsp. lemon juice
1/2 egg, beaten
20g cornflour
20g flour
5 tbsp oil
50g garlic cloves
15g red and green chillies, sliced vertically
Salt and white pepper

Method:

• Mix together chicken, chilli paste, lemon juice, egg, cornflour, flour, salt and pepper in a bowl.
• Heat oil in a wok and add the chicken. Stir well until chicken is cooked and then add whole garlic cloves and fresh chillies.
• Toss well for a couple of minutes and serve hot.

Melting Moments

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I came to know about melting moments from masterchef australia where Julia makes it in a biscuit challenge.
There are slightly different versions for the biscuit some add cornflour instead of custard powder.

Ingredients: (Makes 15 filled minis)

For the Biscuit

180g unsalted butter

60g icing sugar,sifted

60g custard powder

1tsp. baking powder

180g all purpose flour

For Raspberry Buttercream:

100g softened butter

1/3 tsp. vanilla essence

3/4 cup icing sugar, sifted
2-3 drops of red food colouring liquid
3 tsp. of raspberry jam

Method:

• Preheat oven to 180 C. Line 2 baking trays with baking paper.
• Sift the flour and baking powder.
• For the biscuit , cream the butter for 2 mins with an electric beater. Add the icing sugar and the custard powder and beat till combined.Add the sifted flour to the dough and combine well in a bowl.
• Cover the bowl with a plastic sheet and refrigerate for 15 mins. and roll the dough into 1tbsp. of small balls and place it on the baking tray and press it with  a fork to make a indent. 
• Bake the biscuits for 12 to 14 mins. Or until very light golden. Allow it to cool in the tray for 5 mins and transfer on to a wire rack and cool completely. 
• For the buttercream, whisk the butter till soft add the sugar and cream them together add the vanilla essence, raspberry jam and red food colour to make a thick icing like consistency.
• To assemble,  apply buttercream  on to the base of a biscuit and place another biscuit  together and dust them with icing sugar(optional).

Note:

* For the buttercream filling make sure the butter is at room temperature and not melted, else the filling will be runny.

* The original recipe from Julia called for 1 cup of icing sugar for the buttercream but as it was too sweet for me i reduced it to  a 3/4th cup.

*If the buttercream is too runny add icing sugar to make it thick and if its very thick add 1 or 2 tsp. of milk to get a desired consistency.

* Keep in mind as we are using a butter for the buttercream, the butter will melt if the biscuits are left outside. I kept my biscuits in the refrigerator.

* To avoid melting of the buttercream add vegetable shortening instead of butter like(for 2 sticks of butter add 1cup of shortening).

Mushroom Thoran

Ingredients:
1/2 kg  Mushroom(i used button)
1 medium onion diced
4 green chillies
5 shallots
4 cloves garlic crushed
1 sprig curry leaves
1 tsp. garam masala
1 tsp tuermeric
1/2 tsp. red chilli powder
1/2 tsp. black pepper powder
1 cup grated coconut
1/2 tsp. cumin seeds
1/2 tsp. Mustard seeds
oil for cooking
salt to taste

Method:

• Clean the mushrooms well in water.(i prefer peeling the outer skin off).
• Gently squeeze them of as much water as possible and sliced them.
• Marinate the sliced mushrooms with 1l2 tsp. turmeric powder and some salt for 15 mins.
• Grind the coconut, green chillies, 1/4 tsp. turmeric, 1/2 tsp. cumin and salt to a  coarse paste. keep it aside
• Heat oil(2 tbsp.) in a pan and splutter the mustards.
• Saute the onions, shallots, crushed garlic and curry leaves till the onions become near transparent.
• Add the chilli, pepper, garam masala and remaining turmeric powders and saute for a minute or two.
• Add the marinated mushrooms and saute in medium heat for  4-5 mins.
• DO not add water while cooking. Cover and cook on medium - low heat stirring occasionally.
• Cook till the dish is dry. Add the coconut mixture and stir fry until its dry and cooked well. Remove from flame and serve.

Moong Dal Curry/ Parippu curry

Ingredients:
1 cup Yellow Moong Dal
A pinch of Turmeric Powder
Salt to taste

 For Grinding:
1/3 cup Grated Coconut
2 green chillies
1 clove Garlic
1/3 tsp. cumin seeds
A pinch of turmeric powder
Salt to taste

For tempering:
2 Dried red chillies
1/2 tsp. mustard seeds
4 shallots chopped
1 sprig of curry leaves
Oil for cooking

Method:

• Wash the moong dal well and pressure cook it along with the turmeric, water(1 1/2 cup)and salt for 2 to 3 whistles. Mash them well and keep aside.
• Grind all the ingredients for grinding to a fine paste with little water.
• Bring the cooked dal to boil and add the ground mixture to the dal and simmer it for 5 minutes( Add water if you want it in thin consistency).
• In the meantime Heat oil in a small pan and splutter the mustard seeds and add the curry leaves, shallots and red chillies and fry till the shallots turn light brown.
• Pour this over the curry and serve with rice.

Pazham pori/Kerala banana fry

Yum

Ingredients:

3 Ripe kerala Banana(Nendra payam) (Divide them into 2 equal halves and make 2 to 3 slices from each half)

1 cup maida/all purpose flour

1 Pinch of turmeric powder for the colour
1/3 tsp. cumin seeds/jeerakam

A pinch or two of cinnamon powder 

Salt to taste
Oil for frying

Method:

• Combine the flour, turmeric powder,cumin,cinnamon salt and water to make a thick batter.
• Heat oil in  a kadai.
• Coat each slices of banana in the batter and fry it in the kadai 3 or 4 at a time. Fry till golden brown.
• Drain off excess oil using paper towels.

Note:

* The riper the banana the better  the taste .

* If it's not ripe enough you can add sugar depending on the sweetness required.

* You can also use cardamom  powder as well.