Mushroom Theeyal (Mushroom In Roasted Coconut Gravy)

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Recipe Source: lekshmisadukkala

Ingredients:
Shallots, sliced                       -        15 
Green Chilly, Slit                   -          4 
Mushroom, Sliced                  -        250 g.
Grated Coconut                      -       1 cup
Red Chilly Powder                 -       2 tsp.
Coriander Powder                  -         2 tsp.
Turmeric Powder                   -        ½ tsp.
Fenugreek Powder                 -          a pinch
Tamarind                                -         a gooseberry sized ball
Water                                      -          ½ cup
Oil                                            -       2 tsp
Curry Leaves                           -        few sprigs
Salt to taste

Method:

1. Soak  the tamarind in ½ cup of warm water and take the extract from it.
2. Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
3. Reduce the flame and add chilly powder and coriander powder and saute for  few minutes(do not burn the spices).The color of the roasted coconut determines the color of the whole dish.
4. Remove from fire and allow to cool. Once cooled grind it to a fine paste.
5. Heat 1 tsp oil in heavy bottomed vessel/pan(I used a traditional clay-pot).
6. Add the sliced onions, Green Chilly and saute, till they turn golden brown in color, now add the sliced mushroom and saute again for few more minutes.
7. Add turmeric powder, salt and water and the tamarind juice and allow to boil.
8. Add the coconut paste and let it boil for 10 minutes on low flame.
9. Remove from the fire and add curry leaves. Sprinkle fenugreek powder and mix well. Serve warm with rice.

Lime Meltaways

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                            If you like Lime you should definitely try this recipe. True to its name the cookie melts in your mouth. I halved the original recipe as it yields more than 3 dozen cookies. This is the first sliced cookie I have tried. To get a perfect round shape you will have to make use of  a parchment paper and a ruler. The dough melts quickly from the heat from your hands, so you to work fast in order to maintain its shape. And the cookie is not too sweet, so do not reduce the quantitiy of the sugar and do not omit the final dusting part.

Recipe Source: Martha Stewart

Ingredients:

unsalted butter, at room temperature      -          ¾ cup 
confectioners' sugar                                -         1/3 cup 
lime zest, finely grated                           -          2 
fresh lime juice                                       -         2 Tbsp. 
vanilla extract                                         -         1 Tbsp.
all-purpose flour                                     -        1¾ cups plus 2 Tbsp. 
cornstarch                                               -         2 Tbsp. 
salt                                                          -         ¼ tsp.
confectioners' sugar                                -        2/3 cup, for dusting

Method:

1. In a medium bowl, combine the flour, cornstarch, and salt. Set aside.
2. Beat the butter and 1/3 cup confectioners' sugar together on medium speed  until light and fluffy, about 4 mins.(using a beater). Add the zest, lime juice, and vanilla, and beat well until well combined.
3. Add the dry ingredients and  mixing until just combined.
4. Divide the dough into 2 parts. Roll each into a log approximately 1¼ diameter. Wrap each log in parchment paper or plastic wrap and refrigerate until firm enough to slice without losing their shape, at least one hour.
5. When ready to bake, preheat oven to 350°F.
6. Slice the refrigerated cookie dough into approximately 1/4” rounds and place on the baking tray, about 1” apart. They won't spread much at all. 
7. Place the  tray preferably on top most rack of the oven and bake for about 13 minutes, or until cookies begin to get a light golden color.
8.  Allow to cool for about 5 minutes. Toss the cookies(which will be still warm, but wont crumble) in the remaining confectioners' sugar, shake off excess sugar and cool the cookies completely before storing them.

Notes:

• the cookie dough will become soft as you work on it, so roll it quickly.
• the side on which it is placed to rest  might flatten during cooling, so i made use of a cylindrical pipe.(if the shape is off no concern to you then never mind )

Oven Roasted Cherry Tomatoes

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Ingredients:
Extra virgin olive oil             -         2 Tbsp. 
Cherry tomatoes                    -         15 
Oregano, dried                       -         1 Tbsp.
garlic, minced                        -         3  cloves
plain bread crumbs                 -        ¼ cup 
Salt & Pepper according to taste

Method:

1. Preheat the oven to 400°F. Drizzle 1 tsp of the olive oil in the bottom of a 9-inch standard glass dish. 
2. Cut the tomatoes in half horizontally (not through the stem end).
3. Combine the oregano, garlic, bread crumbs, salt and pepper in a separate bowl.
4. Place half of the cherry tomato halves, split side up, into the dish. Sprinkle the tomatoes with the bread crumb mixture. Place the remaining tomato halves, rounded side up, to look like whole tomatoes again. Drizzle the remaining olive oil over the tomatoes.
5. Bake for 30 minutes or until lightly browned. Serve warm.

Cashew Nut Chicken Curry

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Ingredients                                
Chicken                          -     1 Kg 
Oil                                  -    3 Tbsp.
Cashew nuts                   -    1 Cup
Onion, Chopped             -    2 large
Ginger-Garlic paste        -   1 ½ Tbsp.
Chilly powder                 -   1 Tbsp.
Coriander Powder           -   2  Tbsp.
Turmeric powder            -   ½ tsp.
Garam Masala Powder    -   ½  Tbsp.
Tomato, chopped            -    1 large
Cream                              -     ¼ Cup
Salt to taste

Method:

1. Heat Oil in a deep pan on medium heat and fry the Cashew nuts until golden brown. Set it aside until cool, grind it to a smooth paste.(just about ½ a cup) 
2. Saute the chopped Onion in the remaining oil until light brown, add Ginger Garlic paste and continue sauteing till the raw smell is gone.
3. Now add the Chilly powder, Coriander powder, Turmeric powder and Garam-Masala powder, salt and saute for a minute or two.(do not burn the powders)
4. Add the chopped Tomato and the ground Cashew paste and saute till the oil oozes out(will take time 8 mins. approx. Saute on medium heat).
5. Dilute the gravy by adding just enough water (about 2 cups) and add the cut & cleaned Chicken pieces and mix and let it boil on high heat.
6. Once boiled, lower the heat, close the pan and continue cooking till the Chicken is well cooked. The gravy will become almost thick.
7. Add Cream and mix well, turn off the heat, garnish with chopped coriander leaves and serve.

Notes:

• You can use a combination of peanut and cashew nut (½ cup each)