Lemony Star Cookies for Christmas

Its Christmas time and the designs that come to my mind are stars and Christmas trees. I took an adventurous step towards preparing these star cookies bcoz I don’t have a star shaped cookie cutter so I decided to cut out a butter paper in the shape of a star and then stencil it on the cookie dough. I adapted a short bread kind of recipe since I dint want the cookie to rise. A lemony flavor is induced for a change in the cookie as well as in the frosting.

the recipe

ingredients for the cookies

flour – 1 cup

butter – ¼ cup

melted butter or veg oil – ¼ cup approximately

egg – 1

sugar - ¼ cup

salt – 2 pinch

vanilla extract – 1 tsp

lemon rind – 1 tbsp

ingredients for the frosting & deco

butter – ½ tbsp

sugar – 3 tbsp

buttermilk – 2-3 tbsp

lemon juice – 5-6 drops

silver sugar balls – as required

the method

Bring the butter to room temperature. Beat it till fluffy. Mix the sugar and salt. Add the powdered sugar and beat well. (Since this is a small quantity I used a fork to beat the mix). Add the egg and beat well. Pour the vanilla extract and melted butter or oil. Mix well. Add the lemon rind. Stir in the flour in batches and mix well. Make it into a disc shape and keep it in refrigerator for half an hour. Grease a baking tray or spread a butter paper and apply butter. Cut the cookies into preferred shape, place it in the baking tray and keep it in the refrigerator for another half an hour. Bake at 170C for 10 – 11 minutes. Remove from baking tray immediately. Cool it on wire racks.

For the frosting, mix together butter, sugar and lemon juice. Heat till sugar melts. Add buttermilk and boil until a pale white color forms. Turn off heat and cool it.

Brush the frosting on cookies and place the silver sugar balls in preferred design or just sprinkle it on cookies.

the recipe goes to Dr.Sameena's Cakes and Cookies for Christmas event  & Champa's Bake Off Event

Pethipireethu | Kul Kulz | Anglo-Indian Christmas snacks

Pethipireethu | Kul Kulz - Sweet version & Savory version in the background

ingredients

1 kg rice flour (fine roasted flour used for idiyappam / string hoppers)

1 egg - substitute eggs with 50 gms of butter if you dont like to add egg

1 large coconut - grated and ground to a paste (with just adequate amount of water)

2 tables spoon - black sesame seeds - wash thoroughly 2 to 3 times

salt to taste

Oil to fry 

1 table spoon - butter 

method

Keep as many greased flat plates or trays ready to place the tiny balls.

Place the rice flour in a large bowl. Beat eggs with butter and salt and add it to the flour. Add the ground coconut and sesame and start kneading into a soft dough without any coarse surface. 

Start making tiny balls. Make sure it is even by using a tea spoon or a smaller spoon to scoop out the dough and then make it into rounds. Use a fork to make a shape - just press the ball against a greased steel fork.

If possible use a deep and slightly large pan to fry. If the dough sits for long it will lose its smoothness and start dry off.

Heat oil in a pan and gently place the shaped pethipireethu into the oil. Do not stir. Fry in low to medium to avoid quick browning. When the sides start to turn golden color, gently turn it with a slotted spoon. When the other side is also golden, as seen in the picture, drain it from oil. Serve as such or make a sugar syrup and follow the method as in this Diamond Cuts recipe. To make the syrup use 3 cup sugar and 1 cup water.

Chicken Shahi Pulao

Shahi Pulao is a very mildly spiced, creamy yet very tasty pulao. Basically this is a veg pulao. I chickenised it to find contentment for my meat loving family. Chicken Shahi Pulao can be had as such or with muttom kurma or any curry of your choice.

ingredients to prepare the rice

Rice – 500 gms (approximately 1 ¾ cup)
Cardamom – 3
Cinnamon – 1 inch piece
Cloves – 3
Bay leaf – 1
Ghee – 2 tbsp
Salt to taste
Shahi jeera – ¼ tsp
Beans – ¼ cup
Carrot – ¼ cup
Potato – ¼ cup

ingredients to boil the chicken

Chicken (boneless) - 500 gms (chopped to bite size pieces)
Ginger – 1 tsp
Garlic – 1 tsp
Garam Masala – ¼ tsp
Oil – 2 tbsp
Salt to taste
ingredients for the green chutney

Coriander leaves – ½ cup
Mint leaves – ½ cup
Ginger – 1 ½ inch piece
Garlic – 5
Green chilly – 1
Onion – 1 small

ingredients for the Shahi paste
Cashew nuts – 2 tbsp
White Sesame seeds – 2 ½ tbsp
Poppy seeds – 1 tbsp
Coconut – 4 tbsp

other ingredients
Ghee – 1 + 1 tbsp
Pepper powder
Salt to taste
Paneer
the method

rice preparation

In a heavy bottom pan or pressure cooker add 2 tbsp ghee and add the whole spices except shahi jeera. Add the vegetables and sauté for a minute. Add shahi jeera, salt and rice and stir for about five minutes. Add double the quantity of water (for 11/2 C rice add 3 cup water) and cook till rice is done.

To boil the chicken, heat a pan and add oil. Place the ginger and garlic and stir in the chicken. Saute in medium heat. Add salt and let the chicken cook in its own juices. Add 1/8 cup water if need be. When chicken is done add the garam masala and turn off heat.

To prepare green chutney, grind all the ingredients.

Soak the ingredients for shahi paste for about one hour. Grind it to a smooth paste.

assembling

Heat 1 tbsp ghee in a pan and heat the green chutney in low flame. Add half of the cooked chicken. When the chutney starts to boil, turn off heat.

In another pan heat 1 tbsp ghee in low flame and add the shahi paste. Add the remaining half of the chicken and pepper powder. Heat it for about 2 minutes and turn off heat.

Shahi pulao can be served as individual servings or layered in a bowl and served from it.

In a bowl place a layer of rice, followed by a layer of green chutney with chicken. Then place another layer of rice, followed by a layer of shahi paste with chicken. Finish it with a layer of rice. Sprinkle grated paneer or roasted sesame.

Tangy Tamarind Chicken Curry

Chicken is such a versatile meat that it can imbibe a variety of flavors. The frequent use of chicken in our kitchen demands new recipe once in a while. I thought of a spicy change and ended up adding some tamarind paste, and the taste was awesome. Tamarind gives a mild sourness, a little sweetness and a very good consistency to the gravy. 

the recipe

Chicken – 1200 -1400 gms

Onion – 2

Green chilly – 2 small

Curry leaves – 2 sprigs

Coriander leaves – 1 + 1 medium plants

Chilly powder – 1 ½ tsp (adjust to taste)

Turmeric powder – 1 tsp

Roasted coriander powder - 1 tsp

Pepper powder – 1 tsp

Tomato – 2 medium

Salt to taste

Oil – 2 -3 tbsp

Tamarind – 1 ½ to 2 tsp

 Ginger – 1 ½ inch piece

Garlic – 10 cloves

Garam Masala – 1 ½ tsp

the method

Wash the chicken and keep it aside. Grind the ginger, garlic and garam masala (3G paste) into a fine paste (add some water to grind).

Heat oil and add the chopped onion. When light brown add the 3G paste, curry leaves and green chillies and sauté till the water content is evaporated. In medium heat add chilly, turmeric and pepper powder and stir till lightly roasted. Stir in the tomatoes and roasted coriander powder and stir till tomatoes are soft. Chop one coriander leaf plant and add to the masala. Add the chicken pieces and salt. Mix well. Add half cup water and cook. Add more (1/2 cup) water if required. Dissolve the tamarind in ¼ cup water and make a pulp. Strain it. When the chicken is almost done pour the tamarind pulp and chopped coriander leaves (from 1 plant). Simmer for five minutes. Serve with rice. It is irresistible.

Please do not try this recipe if you have gastric problems. The use of tamarind and green chilly is likely to increase heart burn.

other chicken recipes in this blog are:

Ginger Chicken

Mughlai Chicken

Hot 'n' Sweet Chicken

Chicken Sandwich

Apple & Raisin mini Galette

Galette is a French free form crusty cake. It is a free form because it can be done either with a home made dough or a ready to use puff pastry and the shape can vary according to one's taste with a sweet or savory filling. Since this was my first attempt at a galette i tried a mini version.

the recipe

Wheat flour - 1 cup

Butter - 40 gms or more

Salt - 1/2 tsp

Sugar - 1 - 2 tsp

Cold water - a little less than half cup

Apple - 2

Raisins - 2 tbsp

Cinnamon powder - 1/2 tsp

Sugar - 1 tbsp

Butter - 1 tsp

the method

Place the wheat flour, salt and sugar in a bowl and mix well. Chop half of the butter and crumble it with flour. Chop the other half of the butter and sprinkle it over the crumbled mix. Combine the dough by adding cold water little by little. Do not knead the dough. When the wheat and butter mix is brought together, press it down to a disc shape, cover and refrigerate for half an hour.

Meanwhile, peel the apple and slice it into thin pieces. Heat one teaspoon butter. Place the apple, sugar and raisin in the butter. Add cinnamon powder and gently mix for one minute. Turn off heat.

Roll the refrigerated dough into 2 cm thick pastry. Roll it gently so that the air bubbles are not pressed down. Leave about 2 inch from the sides and arrange the spiced apple slices. Fold the sides of the galette. Bake at 180C for 20 minutes or till it browns. Place the raisins between the apple slices. Serve warm.

Fish curry with a Mediterranean Twist

This fish recipe is similar to the consistency and taste of a stew.  Not much sour, the Mediterranean spice that has gone into the making is rosemary. The addition of coconut milk keeps the Kerala base of a fish curry. Tastes good with rice as well as bread.

the recipe

Fish fillets or flat soft fish (pearlspot or pomfret) - 8 pieces

Onion - 1

Ginger - 1 inch piece

Green chilly - 1

Pepper powder - 1 tsp

Oil - 2 tbsp + oil for frying

Rosemary - 1 tsp

Tomato - 2

Coconut Milk / Milk  - 1 cup

Salt - to taste

ingredients for the marinade

Lemon juice - 2 tbsp

Salt - to taste

Pepper powder - 1/4 tsp

Turmeric - 2 pinch

the method

Marinate the fish with the ingredients for the marinade for about ten minutes and shallow fry it.

In another pan heat 2 tbsp oil and stir in the onion. When translucent, add ginger and green chilly. Sauté for a minute and add the tomatoes. Stir till the tomatoes are soft. Add the rosemary and pepper powder and stir for ten seconds and then add the coconut milk / milk. Add salt and mix well. Add the fried fish pieces and simmer for ten minutes. Done.

Orange Cake

Whenever I see citrus fruits, I just think about using them up in my cooking: as a fresh ingredients or a cooked one. The reason is nothing but citrus fruits are very refreshing. Hope you will agree that even a simple lemon juice with a dash of salt is a way of rejuvenation when you are exhausted. If you are apprehensive about using salt in lemon juice, i would say it is highly recommended. This comes from my days in the NCC when salted and sugared lemon juice was served during breaks. 

The idea of an orange cake has been in my mind for quite some time. Somehow the addition of the whole orange peel kept me thinking whether i should try this or not. Finally, I stumbled upon an orange extract recently. I knew I cant buy it just for a one time use. So i thought about preparing orange soufflé, orange cupcakes, orange muffins and of course an orange cake to use the whole thing up. And then I dint buy the orange extract. An orange extract is not actually needed for the cake. Fresh orange is used to bring out the flavor. 

the recipe

Orange - 2

Flour - 3/4 cup

Baking powder - 1 tsp

Egg - 2

Caster sugar - 1/2 cup

Oil - 1/2 cup

Milk - 5 tbsp

Vanilla extract - 3/4 tsp

to prepare the pan

Butter - 2 tsp

Flour - 1 tsp

the method

Chop the one orange into tiny pieces along with the peel. Deseed the orange as you cut it. This can be done by cutting the orange into half horizontally and then cutting through the segments. Keep it aside.

Prepare a cake pan by greasing it with butter and then by sprinkling flour. Dust off excess flour. I used a bundt pan 'coz the cake mixture is moist

Sift the flour and baking powder three times. 

Preheat the oven at 180 C for 5 minutes.

In a bowl, beat the eggs one by one at minimum speed. Add the sugar 1 tbsp at a time and run the electric beater in swirls. When all the sugar is added turn to high speed and beat the egg and sugar mix until it has doubled in volume. Add the vanilla extract and mix well. Pour the oil and beat till thoroughly incorporated. (I use a spatula to mix flour). Keep aside 1/4 of the flour. Add the remaining flour in batches alternatively with tablespoons of milk starting and ending with flour.

Mix the chopped orange with 1/4 of the flour (this is to make sure that the orange doesn't get collected at the bottom of the pan). Add to the cake mix, mix well. Pour it into the prepared pan and bake at 180 C for 35 - 40 minutes. Check whether a skewer or knife comes out clean. Take the cake out of the pan after ten minutes or when the cake has partially cooled. Pour juice from one orange on top of the cake. 

afterthoughts:

If you feel the top of the cake is getting overly browned / burnt cover the cake pan with parchment paper after the first 12-15 minutes of baking.

I have used a whole orange in this cake - peel on.....kids may be fussy about eating the peel....the peel can be substituted with rind from one orange.

Tomato Pilaf with Mughlai Chicken

It has been quite sometime that I wanted to prepare a tomato pilaf. I dint bother to search the web or any other references. Just kept thinking about it. Recently I stumbled upon a tomato and basil pilaf on television.....well 'this is not that recipe'.....just inspired me to cook my version the same night.....

My version of tomato pilaf is very mildly flavored with numerous spice in meagre quantities. The mild flavor was to compliment the Mughlai Chicken I prepared with this.

Similar to the tomato pilaf, Mughlai Chicken has also been in my mind for quite some time. I was not that impressed with the photographs I saw and the recipe, that sounded very mild on heat and spice. But to my surprise, when i finished the cooking and did my final tasting......i was spellbound.....

recipe for Tomato Pilaf 

Basmati rice - 1 cup
Ghee - 2 tbsp (oil or butter is also okay)
Tomato, cut into round pieces - 2
Green chilly, cut at the stem - 2
Salt to taste
Water - 2 cups
Onion - 1 medium
Dry fruits - 4 tbsp

Spices

Cardamom - 2 

Cloves - 2

Bay leaf - 1 inch piece

Cinnamon - 1/2 inch piece

Star Anise - 1 petal from the star

Mace - 2 strands from the whole piece

the method

Wash the rice and drain the water thoroughly.

Heat a heavy bottom pan or a pressure cooker. When the pan reaches medium heat pour the ghee and add the spices. Stir for a minute or until the spices stop sizzling. Stir in the onion and sauté till translucent. Add the rice and salt and stir until the rice loses its white color (Use a wooden spatula to prevent the rice from breaking). Add the green chillies, tomatoes and dry fruits and stir for few seconds. Pour the water, bring it to a boil and simmer till the rice cooks . If using a pressure cooker, cook it for one whistle. Open when the steam has completely subsided.

recipe for Mughlai Chicken

ingredients for the marinade

Chicken - 500 gms

turmeric - 1/4 tsp

Garam Masala - 1/2 tsp

Curd / Yogurt - 5 tbsp

Salt - 1/4 tsp

other ingredients

Ghee - 2 tbsp

Onion, chopped - 1/2

Onion, ground to paste - 1 1/2

Garlic paste- 2 tbsp

Ginger paste - 1 tbsp

Green chilly - 2

Chilly powder - 2 tsp

Coriander powder - 3/4 tsp

Cumin powder - 3/4 tsp

Garam Masala - 1 tsp

salt - to taste

Cashes nuts / Blanched Almonds,  - 15 - 20 (ground to paste alongwith poppy seeds)

poppy seeds - 1/2 tsp

Whole spices

Cardamom - 2

Cinnamon - 1/2 inch 

Cloves - 2

the method

Marinate the chicken with yogurt, salt, turmeric and garam masala for one hour.

Heat ghee in a pan and add the whole spices. Stir for few seconds and add the chopped onion. When the onion turns translucent, add the ginger garlic paste and sauté for a minute. Add the onion paste and stir till it is cooked (Add salt to speed up the process). Add the green chilly, chilly powder, coriander powder and cumin powder and stir till the raw aroma is gone. Stir in the marinated chicken and the marinade. Add half a cup of water. When the chicken boils, simmer for 20 - 25 minutes, stirring occasionally. Check salt. Sprinkle the garam masala. Mix well and pour the cashew / almond and poppy paste. Bring it to a boil and turn off heat. 

I have made a slight change to the recipe. I have not added beaten cream and egg mixture. Instead I marinated the chicken with yogurt. The dish tastes very very good. It is a must try.

RoseMary & Garlic Flat Bread

I have considered baking a yeasted bread to be a challenge….always…..and my yeastophobia increased after reading several account of the same in the blogworld. All my fears came true with my failure at the first attempt…..the dough did not rise......but i went ahead and baked it ......hoping that it would rise once it is in the oven......the dough cooked with multiple extension of the baking time......but the final product looked like a thick vattayappam (a rice cake) ........well I dint give up….

This flatbread is a result of my second attempt and I did it….the dough did rise and the bread had a good texture….both outside and inside. But my anxiety played a little part……I forgot to grease the bread mould and as a result I had to pluck it out….carefully though…….for the photo session……hope it doesn’t look that bad ….

the recipe

Flour / Wheat flour – 11/2 cup

Yeast – 1 ½ tsp (alter quantity according to the kind of yeast being used)

Sugar – 1 tsp

Salt – ¼ tsp

Veg / Olive oil – 3 tbsp

Water – a little less than ¾ cup
Dried rosemary - 1 tbsp
Garlic - 6 - 8 cloves, finely chopped

the method

Mix the flour with rosemary and garlic.

Place the yeast, sugar and salt in a mixing bowl. Heat ¼ cup of the water just above luke warm temperature (if the water is too hot it will kill the yeast). Pour it to the mixing bowl and gently stir it. Close it with a lid and set aside for about 6 – 10 minutes.

Heat the remaining ½ cup water to a luke warm temperature. Open the bowl and the yeast would have melted. Add the oil and mix. Stir in the flour and pour the ½ cup water in batches till the flour is completely over. The dough should now be moist. If it is not, sprinkle some luke warm water or oil. Oil would be better b’coz the dough doesn’t get sticky. Knead the dough well for about 5 -7 minutes. 

Grease a bread mould or whatever pan you wish to use and flatten the dough. Make marks as seen in picture if you please. Leave it to rise.

I dint want to take another risk. So I boiled a pan of water, covered it and placed the bread mould on top of the boiled  water. It took about  1 ½ hours for the dough to rise to double its quantity. Punch down the dough and let it rise again. It took about 45 minutes. Preheat oven for  5 minutes at 180^oC.

Brush the top of the dough with milk or egg whites. Bake for about 16 – 20 minutes. Do the toothpick test (check whether a toothpick or skewer comes out clean).

Take the baked bread out and brush it with butter. Enjoy with more butter. We snacked it.

Golden Soup

Golden soup, as the name suggest is equal to eating gold, said the person from whom i learnt this recipe. Golden soup rejuvenates the body after a brief illness like fever and is a good food for the elderly. With less butter and pure veg ingredients this is a sinless soup that can be had during any time of the day. The croutons in the soup makes it more interesting and crave for more. 

the recipe

carrot - 1

tomato - 2

onion - 1

celery - 2 stalks

butter - 1 tbsp

salt - to taste

sugar - 1 pinch

pepper - 1/4 tsp (adjust to taste)

Milk - 1/4 cup - 1/2 cup

Croutons –  1 slice of a bread or as much as you need

Water – 1 cup

the method

Chop the tomato, onion and carrot into medium sized pieces. Cut the celery into tiny pieces.

Heat butter in a pan and stir in the onion, carrot and salt and saute for about three minutes. Stir in the tomato and sauté for a minute. Pour the water and cook till the vegetables are soft. Let it cool.

Remove the vegetables from the stock and place it in a blender and grind it to a smooth paste. Return the vegetable puree to the stock. Stir in the celery and cook for 2 minutes. Reduce heat and pour the milk. Adjust consistency. Add pepper and sugar. Check salt and pepper. Turn off heat.

Croutons – Cut the bread into small pieces and fry it in oil or place it on a greased griddle or place it in the oven at 180oC, for 6 minutes (3 minutes either side) to make it crispy.

Serve it in soup bowls or tea cups. Garnish with croutons.

Serves - 4

The recipe goes to Dr.Sameena's Soup Recipes Event

Ginger Chicken

It was just another weekend and time to prepare some meat dish. The usual ones are curried for the need of gravy. Settled down with a not so much gravy ginger chicken….

Ginger chicken is sometimes fried in batter and then sautéed in sauce. I prepared a slightly healthier version without the frying part.  Tastewise, it does not taste that gingery but still has a different flavour when compared to a chilly chicken. Can be had with chapatti or fried rice. 

the recipe

chicken – 500 gms

ingredients for the marinade

ginger juice – 2 tbsp

soya sauce – 1 tbsp

salt – ½ tsp

for the tempering

onion – 1 or 2

garlic – 6 cloves

ginger juliennes – 2 tbsp

soya sauce – 2 tbsp

tomato sauce – 1 tbsp

kashmiri chilly powder –  1 ½ - 2 tsp

salt to taste

spring onion – 2 plants ( i used only the green part)

oil – 2 tbsp

sugar – 1 pinch

pepper powder – ½ - ¾ tsp

the method

Marinate the chicken pieces for an hour with the ingredients for the marinade . Heat oil in a pan and sauté the chicken pieces till three fourth done. Drain it from the oil and water mixture. Heat oil in another pan or use the same pan and stir in the garlic and onion. When soft add ginger juliennes. Saute for about a minute and add the soy sauce and a pinch of sugar and salt. Add the sautéed chicken and mix well. Let it cook for about 2 minutes. Stir it and add the tomato sauce.  Check salt. Mix well and sprinkle the pepper powder and spring onion. Cook for a minute and serve hot as mentioned above. or as you please.

Chocolate & Vanilla Marble Cake

From the very first time I tasted a marble cake, the design has intrigued me. When I learnt how it is done, it seemed quite simple. I prepare the cake both in convection as well as microwave mode. If baked in microwave, the cake does not have crust on the side, but tastes the same and has the same design.

the recipe

flour – ¾ cup (approximately 15 tbsp)

castor sugar –  ½ cup or 12-14 tbsp

baking powder – 1 tsp

vanilla extract – 1 tsp

eggs – 3 (at room temperature)

butter – 75 gms (at room temperature)

cocoa powder – 1 ½ tbsp

milk – ¼ cup

the method

Sift together the flour and baking powder three times.

Preheat oven at 180^oC. 

Prepare a cake tin – apply butter and then sprinkle flour – dust off excess flour (keep the tin in a refrigerator so that the butter doesn’t melt away)

cake mixing

Place the butter in a slightly deep bowl. Use a fork or electric beater and soften the butter. Add the castor sugar 1 tbsp spoon at a time and continue whisking till the mixture doubles in volume. Add the eggs one by one, whisking one minute per egg. When all three eggs are added whisk for another 5 minutes at high speed. Add the vanilla extract and mix well.

Add the flour 2 tbsp at a time and mix with a wooden spatula. When the flour is thoroughly mixed, divide it into two portions.

Mix the cocoa powder in ¼ cup milk. Add the mixture to one portion of the cake mixture and mix well.

Use two slightly big spoon - one for the vanilla mix and one for the chocolate.

Place one spoon of vanilla mix in the middle of the cake tin (don’t flatten). Then place one spoon of the chocolate mix on the vanilla. Again place the vanilla mix. Repeat the process alternatively till both the mix is placed in the middle of the cake tin. Using the back side of the spatula or the pointing finger, dig into the middle of the chocolate and vanilla cake mix and make swirls with some gap till the end of the tin. The cake mix would have evenly spread. Pat the sides of the tin to get rid of air bubbles. Bake it in the pre heated oven for 22 – 25 minutes. Once the top has formed crust use an aluminium foil or aluminium plate to cover the tin to prevent burning.

French Onion Soup

You need not have a French onion to prepare this soup…..it can be prepared from the usually variety.

It is a hot soup with lots of pepper which is balanced with the caramelised onions. The basis recipe is prepared with beef broth, but it tastes with chicken or vegetable stock.

Shrimp Tempura

Tempura is a cuisine of Portuguese origin with much popularity in Japan. Thin strips of vegetables or sea foods like shrimp or squid are fried in the tempura batter.

Meat & Rice Steam Cake (Puttu)

Rice steam cake or puttu is a staple breakfast of Kerala. Puttu is served with black garbanzo beans or plantain on normal days and it is served with stew or spicy curries - veg or non-veg on special occasions. Puttu is prepared with coconut for the steam to pass through the flour mix and also gives a nice aroma especially when the steam escapes through the lid. Variants of puttu are prepared with wheat, ragi or corn flour. Fruit puttu is prepared by mixing chopped bananas (specific to Kerala) in the flour mix.

Meat puttu or irachi puttu is a delicacy of its own kind. The meat strands and the rice flour makes a good combination. A puttu mould, available in Kerala either as a vertical pipe or in the shape of a coconut shell is normally used to steam the flour mix. There is a hearsay that puttu was traditionally steamed in bamboo shoots.

If the mould is not available, place a wet muslin cloth on the steamer and then place the flour mix on it and steam till brisk steam escapes through the lid.

ingredients for the steam cake

Rice flour – 1 cup

Coconut, grated – ¾ cup

Water  - ½ cup or less

Salt – ½ tsp

ingredients for the meat mixture

Meat (boiled & minced) *– 250 gms

Onion, finely chopped – 1

Green chilly, finely chopped – 1

Garlic finely chopped – 1tsp

Garlic finely chopped – ½ tsp

Garam Masala – ½ tsp

Chilly powder – ½ tsp

Pepper powder – ½ tsp

Coriander leaves, finely chopped (optional) – 1 tbsp

Salt – to taste

Oil – 2 tbsp

* Boil the meat and mince it in a mixer grinder – place the meat pieces in a mixer jar and run the mixie for just 1 second. The meat will become strands as seen in the picture.

Heat oil in a pan and stir in the onion, green chilly, garlic and ginger. Stir till the onion start to brown. Add salt, garam masala, chilly and pepper powder. Stir for a few seconds and place the minced meat. Stir till the meat is crisp. Add the coriander and stir for few more seconds.

rice mixture

Place the rice flour and coconut in a bowl. Make a salt solution and sprinkle it on the rice mix while simultaneously mixing the rice flour to form crumbs. When the rice mix is completely moist stop adding water.

Place 1 tbsp meat mix in the puttu mould and then place 3 tbsp rice mixture and then place 1 tbsp meat mix, continue filling the mould until it is full. Cover and place the puttu mould on a steamer until brisk steam escapes through the lid. Let it steam for 2 minutes to let the meat mince turn soft. Irachi puttu is ready. Serve hot.

Hot 'n' Sweet Chicken

When you talk about curried chicken, the recipes are endless with the option to mix various ingredients that result in completely different tastes. This is a tomato puree base curry inspired by the butter chicken recipe.  Since it was just a normal day, the extra fat content that can come with the use of butter and the sautéing of chicken in oil was a no-no. Yet, the craving for some gravy and a different taste ended up in a mix & match of ingredients with some herbs,..........and the outcome was a hot & sweet taste. 

the recipe

Chicken, cleaned & cut – 1200 gms

Ginger Garlic paste prepared from 12 – 15 cloves garlic and 3 cm piece ginger)

Lime – 1

Garam Masala – ½ + ½ tsp

Chilly powder – 2 ½ - 3 tsp

Pepper powder – ½ + ½ tsp

Turmeric – 3/4 tsp

Onion, chopped and pounded – 2

Tomato puree – from 2 tomatoes

Cream / Coconut Cream – ¼ cup

Mint leaves (optional) -1/4 cup

Coriander leaves – ¼ cup

Salt – to taste

Oil – 2 tbsp

Marinate the chicken pieces with 1/3 of ginger garlic paste, 1 tsp salt, ½ tsp pepper powder, ½ tsp garam masala and the juice from 1 lime for about an hour. Marination gives a soft texture to the meat.

Heat oil, stir in the onion till translucent and add the 2/3 ginger garlic paste. Saute for about 2 minutes and add the turmeric, chilly powder, ½ tsp pepper powder and ½ tsp garam masala. When lightly fried pour the tomato puree and bring it to a boil. Stir in the marinated chicken and mint leaves. Mix well and cook till almost done. Add salt if needed and pour the cream. Stir in the coriander leaves and mix. Serve as preferred.

Tender Coconut Pudding

the recipe

Tender Coconut water – 1 cup
Tender Coconut kernel (soft kernels) – ¼ - ½ cup
Condensed milk (sweetened) – 200 ml
Gelatin – 2 tsp or China Grass - 5-10 gms


the method

Pour the tender coconut water into a bowl. Scoop the kernel and cut it into small pieces (the soft kernel can be chopped using a spoon). Add the soft kernel and condensed milk into the tender coconut water. Stir well.

In a double boiler, dissolve gelatine / china grass in medium heat with 6-8 tbsp water (gelatine loses its properties in high temperature). Let it cool to a luke warm temperature. Mix into the tender coconut mixture. Chill in a refrigerator till the pudding is set. Scoop it!!





the recipe goes to Food Palette Series White event

Pork Vindalho (Vindaloo)

Pork Vindalho is a much liked dish in Anglo-Indian homes. Tangy, yet delicate its worth trying!!





the recipe

Pork – 1 kg

Mustard & Red Chilly paste

Dry Red Chillies (whole – Kashmiri chillies are better) – 25 – 30 or 3 tablespoon kashmiri chilly powder
Mustard – 2 tsp
Cumin – ½ tsp
Pepper corns – 1 tsp
Cardamom – 3
Cinnamon – 2 cm piece
Cloves - 5
Garlic – 12 – 15 cloves
Ginger – 3 cm piece
Shallots (small onion) – 12 – 15
Vinegar – 4 tbsp
Tomato - 1

Oil – 1 tbsp
Onion – 1
Turmeric – ½ tsp
Salt – 1 ½ tsp
Sugar – ½ tsp

the method

In a mixer grinder finely powder the red chillies, mustard, cumin, pepper, cardamom, cinnamon and cloves. Add ginger, garlic, shallots, vinegar and tomato to the powdered mixture and grind to a fine past by adding required amount of water.

Cut the pork into flat 4 x 6 cm pieces or any preferred shape. Marinate the pork with Mustard & Red Chilly paste and salt for at least an hour.

In a pan, add oil. Stir in the onion till translucent and add the turmeric. Add the marinated pork. Cook till done. Add sugar just before turning off heat (Alternatively, the meat can be cooked in a pressure cooker). Serve with rice or bread.

Meat Chops

Come Sunday and it is day to eat meat. Most of the meat recipes prepared at home are spicy with garam masala. This dry meat recipe is prepared sans the usual spices and can be snacked or served with rice. Check out the recipe:

the recipe

Boneless Meat - 500 gms
Pepper powder - 1/2 tsp
Chilly powder - 1 tsp

turmeric - 3/4 tsp
Vinegar - 1 tbsp
Ginger, finely chopped - 4 cm piece
Garlic finely chopped - 10 cloves

Shallots (small onion, finely chopped ) - 10 (optional)
Salt - 3/4 tsp

for tempering

dry red chillies (optional) - 2
lime - 1
oil - 2 tbsp

the method

Cut beef into 4 x 4 cm pieces and marinate with vinegar, garlic, ginger, turmeric, chilly powder, pepper powder, shallots and salt for 2 hours. Pressure cook the marinade until done. Reduce the water in the cooked meat to get the dry pieces only.

In a heavy bottom flat pan (preferably) add oil. Cut the whole chillies into 3 or 4 pieces (as seen in picture) and add to the oil. Add the cooked meat. Stir well so that all the pieces are coated with oil. Squeeze the juice from the lime and pour it over the meat to coat all the pieces. Stir until the meat pieces are browned and the meat has fully absorbed the lime juice.

Afterthoughts: If you feel the meat may burn add more oil (1 or 2 tbsp)

Diamond Cuts | Little Heart Shaped with an Orange twist

Little Hearts shaped diamond cuts

Diamond cuts are simple to prepare and can be stored in an air tight container for about a week. The above tastes even better with the infusion of orange juice in the syrup.

the recipe

Flour - 1 cup
Water - 1/4 - 1/2 cup
salt - 2 pinch
powdered sugar - 2 tsp (optional)
butter - 1 tsp or beaten egg - 1 tbsp
Oil - to deep fry

ingredients for the orange syrup

1 small cup sugar
Use the same cup to measure  the liquid - 1//4 part water + 1/4 part orange juice

Image before make up - before editing it for better looks :)

Mix the flour with butter/egg, salt and powdered sugar. Make a dough by adding water little by little. It should be a tough dough otherwise, the diamond wont be crispy. Divide the dough into four portions. Roll each portion into a sheet using a rolling pin. Cut the sheets into 2 cm broad strip. Cut it across to form diamond shaped pieces. Fry it in oil until it turns light brown and crispy.  Drain it.

To make the syrup, heat the sugar and the liquid together until it forms a soft string consistency.

Pour the syrup over the fried diamond cuts little by little and toss it to coat.

Though this is a diamond cuts, i used heart shaped cutter to make it look exciting.

Relish!