Fish Masala Curry

A lovely & simple recipe again frm ma mom...Goes well with chappathis, porottas, appams...or any such stuffs. This is a semi-gravy dish....There's no too much gravy . The procedure is the same as we do it for Fish biriyani; but we don't cook onion more. We can see onion slices separated from each other. So simple & quite delicious !

Ingredients:

For marination:

King Fish 10 pieces

Red Chilli powder 2 tsp

Salt

Oil for frying.

For Masala:

Mustard seed 1 tsp

Oil 2-3 tbsp

Onion 3 large or 5 medium

Tomatoes 2 medium

Ginger paste 1 tbsp

Garlic paste 1 tbsp

Green chilli 3 /according to ur taste

Red Chilli powder 1 1/2 tsp

Curry leaves 2 sprigs

Salt & pepper to taste

Lime juice...(optional) if needed as per ur taste.

Method:

1.Marinate the fish & fry it as we do it normally.

2.Take a Kadai or any other deep non-stick pan. Add oil; when hot, put mustard seeds & let it splutter.

3.Add onions & salt & saute for a few minutes. Now add ginger garlic paste & saute for a minute more. 

4.Then, tomatoes & saute till tomatoes turn tender. Add red chilli powder .

5. Now add the fried fish & 3/4 cup of water & simmer till u get a thick gravy.Take care while mixing;otherwise the fish may break into pieces. Add curry leaves when done.Have a luk at the picture below; ths is the right consistency of the dish.. bt if u want more gravy, u can add a bit more red chilli powder,water & 1 or 2 tsp of coriander powder too..Season with lime juice or pepper powder if needed..(bt haa..check its taste & adjust according to your taste buds)

Caramelised Pears with Orange & Honey Sauce

It's such an easy recipe. My mom luvs to cook caramelised apples & pears; makes  whenever her grand kids demand for some dessert all in a sudden.. She never says NO to her kids & ma dad complaints her for that; he says 'there's no 'NO' word in her dictionary'. 

 Coming to the recipe, ths one I got frm the Good Food recipe book .My mom serves ths with  ice creams & not sauces...This sauce ws so yummy!! luvd the orange & honey combination...

Ingredients: 

1 fresh pear, with stalk

30g water

100 g sugar

For the honey and orange sauce

juice of 2 oranges

zest of one orange

20g sugar

20g honey

Preparation

1. Peel the pear without removing the stem.

2.Place the water in a pan and heat with the sugar to 160 C. Add the pear and caramelise it for about 15 mts. Its easy wen u make it half & caramelise.

3.To make the honey and orange sauce, place all the ingredients in a  pan and reduce over a low heat ;abt 10 mts till it turns to the consistency of a sauce.

4. Serve with vanilla ice cream and red currants/raspberries if desired.

Devil's Food Cake

This recipe was bookmarked by me since months, but didn't try it seeing the size of the cake;was waiting for quite a few people who would help me finishing it off :)) It was on this Eid,that I had the guts to try it.. I made this & the very next day I left ma home for Turkey for a few days. My mom went on serving this for all the guests during Eid and when I came back, I could find a piece of it in the freezer which was kept for me .Believe me, it was that big!! So I may warn you, don't try as it is. Make it half or quarter-sized!!

The famous chef Alain Roby had made this & entered in Guinness Record for the tallest cake ever;that's why it's named as the Devil's Food Cake.It was 6 ft tall.

Photographed by: Jeeju (Shefeek MTP)

Ingredients:(Serves 20)

• 2 cups (4 sticks) unsalted butter, room temperature, plus more for baking pan
• 2 teaspoons baking soda
• 1 cup boiling water
• 6 ounces/170g unsweetened chocolate, melted
• 4 cups sugar
• 10 large eggs
• 6 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 cups buttermilk
• 2 teaspoons pure vanilla extract
• 3 cups heavy cream
• 24 ounces /680.5 gsemisweet chocolate
• 12 raspberries, for garnish (optional)
• Mint leaves, for garnish (optional)
• Whipped cream, for serving (optional)

Method:

Preheat oven to 350 degrees. Butter two 10-by-3-inch round cake pans; set aside.

In a medium bowl, mix together baking soda and boiling water; add melted unsweetened chocolate and stir to combine. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.

With the mixer on low, add flour and 6 tablespoons cocoa powder; mix until combined. Slowly add buttermilk; mix until combined. Add chocolate mixture and vanilla; mix until well combined.

Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Transfer cake pans to racks and let cool completely in pans.

Meanwhile, heat heavy cream and semisweet chocolate in a medium saucepan over medium heat until chocolate has melted and mixture is well combined. Let frosting cool until creamy in texture.

Run a knife around the edges of cake pans and invert cakes onto wire racks. Slice each cooled cake horizontally into three even layers. Set one layer on a rack set over a rimmed baking sheet. Pour some of the frosting over the first layer, smoothing with a spatula. Add a second layer and repeat process. Repeat process with remaining layers and frosting; smooth frosting over top and sides.

Place remaining 6 tablespoons cocoa powder in a fine-mesh sieve; dust cake evenly with cocoa powder. Let cool completely before serving. Garnish with raspberries, mint, and whipped cream, if desired.

This post is going to the Suma's Anniwersary Event

Pound Cake Tiramisu

It has been a while that i've posted something.Was bsy with eid chores, school re-opening; xams...uff...nw  settled down a bit... I was not here for a few days in between;went to Istanbul (Turkey) for a few days during Eid holidays. It was a nice place. It's the largest city in Turkey and second largest Metropolitan area in Europe by population. It's culinary culture includes a wide variety of tastes like Doners(shawarma in a different bread) which is served with Ayran (buttermilk) and Simit. Simit is one of the most traditional & common types of Turkish food.One can find simit at every hour of the day in bakeries and shops which sell baked flour goods. You also might encounter simit merchants with their glass pane wagons, walking along the city's bustling streets.You can have a luk at the picture at the end of ths page.

Now, coming to the recipe, it s so easy & yummy that anyone can make it . It's another version of Tiramisu. Pound cake is used instead of Saviordi biscuits. Being a great fan of Martha Stewart, ths recipe found its own way to ma kitchen.You can use any cakes here; I used Marbled Butter Cake.

Ingredients: (serves 8) ((I've made in 2 same dishes seen n ths picture with the same measurement))


U can use water instead of rum..


1 cup heavy cream
4 ounces bar cream cheese, room temperature
3 tablespoons confectioners' sugar
1/2 cup strong coffee or espresso, room temperature
1 loaf pound cake,preferably marbled, cut into 1/2-inch-thick slices
1/4 cup shaved semisweet chocolate
Unsweetened cocoa powder for dusting

Method: 


In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners' sugar until combined. In a small bowl, combine coffee and rum/water.


In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Cover and refrigerate at least 4 hrs before serving.Dust top with cocoa powder while serving. 






Pictures : Simit

Plaited Loaf

My daughter's loaf with that of mine!!

This was the first ever bread i had tried...The look of it fascinated more; so thought of trying it. It's so simiple & could be baked easily too.

Breads ;especially the freshly baked & crusty ones are best eaten on the day of purchase or baked. Unused crusty bread will dry out very quickly. Left over bread can be used in the next day or two for the things like home made croutons,  French toast, garlic or cheese bread or buschetta. When i saw the Swiss soup posted by a dear friend of mine, Shabeena (shabscuisine.blogspot.com), I couldn't stop trying it out with this bread & both complemented so well.. Thank u Shab...

Courtesy :Essential Baking

Ingredients: (Makes 1 loaf)

Active dried yeast 1 tbsp
Honey 1 tsp
Lukewarm milk 250ml
Butter melted 55 gm
Strong Flour 420gm
Salt 1 tsp
Egg 1 lightly beaten
Egg Yolk 1 beaten with 1 tsp milk for glazing

Method:

1. Combine the yeast, honey, milk & butter.Stir and leave for 15 mts to dissolve.

2. In a large bowl, mix together the flour and salt. Make a well in the centre and add the yeast mixture and egg. With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough.

3. Transfer to a floured surface and knead until smooth and elastic. Place in a clean bowl, cover and leave to rise in a warm place until doubled in volume, about 1 1/2 hrs.

4. Grease a baking sheet. Punch down the dough and devide into three equal pieces. Roll to shape each piece into long thin strip. If there's difference in sizes , cut to match the others & the remaining (cut one) can be given to your child to plait her own loaf. ( U can c my daughter's loaf beside mine).

5. Begin plaiting with the centre strip , tucking in the ends. Cover loosely and leave to rise in a warm place for 30 mts.

6. Preheat a 375 F/ 190 C/ Gas 5 oven. Place the bread in cool place while the oven heats. Brush with the glaze and bake until golden, 40-45 mts. Turn out onto a rack to cool.

Freshly baked bread & a yum soup makes my day!!!

Masala Kanji ( Rice Porridge with some Spices)

Usually Kanji or Rice Porridge are found in various forms in different parts of the world especially in South India where we could see a wide variety of the same. Malabar also plays a significant role in this. Its varieties ranges from Plain Kanji, Jeera Kanji, Payar Kanji, & so on.... These are traditional late night dinner during Iftars(breaking the fast).I don't know the origin of this special recipe, but my mom says she had heard  this recipe somewhere & gave it a try...

This Kanji is rich in spices ;the whole garam masala, dry ginger (chukku), curry leaves, fennel seeds; & coconut milk. Usually we use Jeerakasala Rice for Kanji in Kannur, but can be substituted with Basmati rice as well.

Ingredients :

Jeerakasala rice/Basmati rice 1/2 cup
Shallots  3 / Large Onion 1/2 chopped
Dry(chukku) or Fresh Ginger crushed 1 1/2 tbsp
Turmeric powder 1/2 tsp
Cardamom 1
Cloves 1
Cinnamon stick 1/2 inch (optional) ((I didn't use it))
Coconut 1/2 cup
Fennel seeds (saunf) 1/2 tsp
Curry leaves 1 sprig

Method:

1. Cook rice with enough water alongwith ginger, shallots/onion, turmeric powder & salt.

2. Make a paste of coconut & fennel seeds.

3. When the rice is cooked, add whole spices; cardamom, cloves & cinnamon.

4. Add the coconut paste as it is or squeeze the milk & then add it. I squeezed half of the paste & added the other half as it is.

5. Let it boil for 3-5 mts. Go on stirring , otherwise there's a chance to split.

6. Discard the spices frm the Kanji.

7. Beat well & add more water if needed...Garnish with curry leaves & serve hot!!

Variation: You can use Split or whole moong dal (roasted till stlightly changes its colour) in this recipe. Just reduce the 1/4th quantity of rice & add that much of dal.

Tiramisu Cup Cake

Whenever browsing for some new recipes, i used to 'stop by' when i see the words tiramisu, cappuccino or coffee. As a hard core coffee lover, i always prefer its flavor in all my desserts; when it comes to tiramisu with saviordi biscuits, sponge cake tiramisu, tiramisu cup cakes or cappuccino cup cakes;all these are my all time favourites.

 For coffee syrup:


Water 1/5 cup (abt 40-50ml)...(used water instead of marsala in the original recipe)
Coffee 1/3 cup (80ml) can reduce the intensity if u don't want strong flavor
Sugar 1/4 cup (60ml)

Mix all these in hot water till dissolved & then let it cool


For Mascarpone frosting:

Mascarpone cheese 8 oz (227 gm approx.)
Heavy cream 1 cup (240ml)
Confectioner's sugar or Powdered sugar 1/2 cup (120ml)...

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

Tiramisu Cup Cake


Ingredients: (Makes 18 large or 36 mini muffins)


White Flour   1 1/4 cup or 300ml
Baking powder  3/4 tsp
Salt 1/2 tsp
Milk 1/4 cup
Vanilla bean-1, halved lengthwise, seeds scraped & reserved or Vanilla essence 1 tsp
Unsalted Butter 4 tbsp
3 large whole eggs+ 3 egg yolks, room temperature
Sugar 1 cup or 240 ml
Coffee syrup
Mascarpone Frosting
Cocoa powder for dusting


Method:
1.Preheat oven to 170 C (for mini cup cakes). Line standard muffin tins with paper liners. 


2.Sift together cake flour, baking powder, and salt. 


3.Heat milk and vanilla-bean pod and seeds( or vanilla essence) in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod. 


2.With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. 


3.Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.


4.Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined


5.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 13 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

6.To finish, brush tops of cupcakes evenly with coffee  syrup; repeat; if u need strong coffee flavour; until all syrup has been used; otherwise brushing once is enough. Allow cupcakes to absorb liquid 30 minutes. Dollop or top frosting shapelessly onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

NB: u can use cream cheese as well...i don't know why...bt i lik cream cheese mre than mascarpone for frosting...may be becos of the salty taste of that...Cream cheese frosting will be a bit runny..won't set like mascarpone..

Sending this to Suma's Anniwersary Event

Mutton Mughlai

Mughlai cuisine is known for its richness. It is famous for the exotic use of spices, dry fruits & nuts. I got this recipe from Lakshmi Nair's program yrs back, so not sure whether this s the original recipe or she had made modifications to match the taste of Keralites. 

This recipe is similar to our Varutharacha Mutton Curry..(mutton in roasted coconut gravy)..which is very popular in Malabar region. Only a slight variation is ther...but i luvd the change. so thot of sharing this recipe.

Ingredients:

Mutton 1/2 kg

Oil 100 gms

Cardamom 5

Curry leaves 2 sprigs

Onion 250 gm (abt 2 1/2 large ones)

Tomato 2  med

Ginger paste 25gm( abt 1 1/2 tbsp)

Garlic paste 25 gm ( 1 1/2 tbsp)

Red Chilli powder 1 tsp

Turmeric powder 1 tsp

Garam Masala powder 1 tsp

Green Chilli 1/2 cup 

Cashew (abt 15)

Half Coconut grated

Mace(Javithri) 1

Coriander leaves 1/2 cup

Lime juice (optional)

Method:

1. Pour half of the oil in a pan. When hot, put curry leaves & cardamom.

2. Now, saute onions till translucent. Then add ginger garlic paste & green chilli...saute for a minute.

3.Add all the powders; red chilli, turmeric & garam masala. saute again till the masala leaves sides of the pan.

4. Now, add mutton & cook till done. Always turn the flame high while adding mutton or chicken so that its flavor remains in it. Cook till done.

5. Take a separate pan & roast coconut, cashews & mace in the remaining oil,;till its colour turns slightly brown. Pls don't overdo this. 

6.Make a paste of it and add to the mutton. Now add tomatoes & let it boil for 5 more minutes. Go on stirring. Check the taste and adjust the spices according to your taste. You may add a few drops of lemon if u desire.

7.Garnish with coriander & serve hot!!