18 juin 2008
Egg Puffs
Egg Puffs
Ingredients
A puff pastry.
2 hard boiled eggs
For filling
1 big onion (chopped)
1 tomato (chopped) / 1 tbsp tomato sauce
1 tsp ginger/ garlic paste
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp turmeric powder
chopped coriander leaves
Salt to taste
Oil for frying
Method
Heat oil in a pan.
Add chopped onions & fry until translucent.
Add ginger & garlic paste & fry again.
Add curry powder's.
Add tomatoes & of water.
Cover & cook for 8 minuites.
Remove from fire & add eggs.
Garnish with coriander leaves. Keep aside.
***
Roll out the puff pastry.
Preheat oven to 180°C.
With a sharp knife , cut the pastry as in the photo given below.
Then spread a spoon full of filling, an half egg & fold.
Place it on a baking tray.
Brush the surface with beaten egg.
Bake for 20/30 min - until puffed & golden brown.
Serve hot with tea
11 juin 2008
Spicy Rice Dumplings
Spicy Kozhukatta
Ingredients
2 cups rice powder
4 tbsp dessicated coconut / freshly grated coconut
2 shallots finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp cumin seeds
1 green chilli finely chopped
1 tsp salt
Chopped curry leaves
1 1/2 cup warm water
Method
Mix all the ingredients & keep aside for 1 hour.
Make lemon sized balls.
Grease the modak mould.
Take a dough ball, put it it mould & press.
Repeat the process with other dough balls.
Steam cook dumplings for 20-25 mn.
If you don't have modak mould, just make balls & staem.
Serve with a dipping sauce / curry
06 juin 2008
Langos - Hungarian Fried Bread
Spicy Langos
ingredients
500g wheat flour
4 medium sized potatoes(mashed)
1 tsp yeast granules
1 tsp salt
1 tsp sugar
3 shallots finely chopped
2 chillies finely chopped
Curry leaves chopped
1 tsp Fennel seeds
Oil for frying
Method
Dilute yeast in luke warm water with 1 tsp sugar .
Set aside for 15 minuites.
Mix all the other ingredients & knead well.
Cover the bowl with a damp cloth & keep aside for 1 hour.
Take a lemon sized ball & flatten it into thick disc.
Repeat the process with other dough balls.
Heat plenty of oil.
Gently slip the disc in hot oil.
Splash hot oil on the top.
Turn over & fry the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with Veg / Non Veg curry .
04 juin 2008
Sweet Semolina balls / Rava Ladoo
Thari Unda
Ingredients
1 cup semolina
1 cup sugar
1 cup freshly grated coconut / dessicated coconut
1 cup luke warm milk
50 g butter / 3 tbsp ghee
1/2 tsp cardomom powder
Raisins & Cashews
Method
Heat ghee in a non stick pan .
Fry raisins & cashews & keep aside.
In the same pan add semolina & fry till light golden brown.
Keep on low fire & add coconut & sugar.
Remove from fire.
Add fried raisins,cashews & cardomom powder.
Mix well & let it cool.
Sprinkle milk & make small balls.
28 mai 2008
Malabar Chicken Biriyani
Chicken Biriyani
Ingredients
2 green chillies
4 garlic cloves
A piece of ginger
9 mint leaves
1 chicken
1 tbsp coriander powder
2 big tomatoes (sliced)
3 big onions (sliced)
50 g butter / ghee
1 Cinnamon stick
1 star anise
2 cloves
3 cardomom pods
Coriander leaves
1 tsp garam masala
Salt to taste
========================
4 cups Basmati rice
6 cups water
1 tsp salt
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
3 cloves.
3 tbsp ghee / oil
Decoration
2 finely sliced shallots
A pinch of saffron
Cashews & raisins
3 hard boiled eggs
Method
Blend first four ingredients( green masala) & keep aside.
Heat butter in a sauce pan.
Add the spices-cinnamon ,star anise, cloves & cardomom pods.
When aroma rises , add chopped onions & fry till translucent.
Then add the green masala & fry for few minutes
Add coriander powder & fry for a few minutes.(to avoid raw smell).
Then add the sliced tomatoes & fry again.
Then add chicken pieces.
Fry for 5mn & add some water .
Simmer & cook for 20mn.
Garnish with garam masala & coriander leaves.
Keep aside.
====================================
Boil water, add salt & keep aside.
Heat ghee in a sauce pan. Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice.
Stir continously .
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat.
When rice is 3/4 cooked remove from fire .
Close the lid tightly . Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & let it cool
Decoration
Dilute a pinch of saffron in water.
Mix two spatules of rice & keep aside.
Fry cashews & raisins in ghee & keep aside
Fry sliced shallots in ghee & keep aside.
You can use hard boiled eggs to decorate a chicken biriyani.
=======================
Mix the chicken masala with rest of the rice.
Stir with a wooden spatule.
Decorate with saffron rice, fried shallots, cashews, raisins & hard boiled eggs
Garnish with coriader leaves & garam masala.
Serve hot with Raita & Chutney
22 mai 2008
Rasmalai - Indian Desert
Rasmalai
Ingredients
100ml vegetable oil ( melted butter)
300g milk powder
1 tsp baking powder
2 egg whites
170g condensed milk (1/2 tin)
500 ml milk
100g sugar
A pinch of saffran
1/2 tsp cardomom powder
Chopped nuts ( almonds/ pistachios/cashews)
Method
Whisk eggwhites & add first three ingredients.
Make evenly sized balls & keep aside.
Heat milk in a saucepan.
When the milk starts boiling, drop balls one by one.
Cook for 10mn, until the balls double in size.
Add condensed milk & sugar.
Add cardomom & saffron & just swirl the pan.
Remove from heat.
Chill & serve with chopped nuts.
16 mai 2008
C'est La Fête du Pain.- Fougasse
Fougasse aux lardons et aux olives Today it's St Honoré, saint patron des boulangers . 
Ingredients
500g flour
10 g fresh yeast
1/2 glass luke warm water
1/2 tsp salt
2 tbsp olive oil
1 cup chopped olive
1/2 cup chopped ham
Method
Dilute yeast in luke warm water with 1 tsp sugar .
Set aside for 15 minuites.
Mix all the ingredients & knead well.
Cover the bowl with a damp cloth & keep aside for 1 hour.
Take an orange sized ball & flatten it into thick oval shaped.
Make cuts using a knife (resembles a leaf)
Preheat oven to 240°C (Th-8)
Bake for 20-30 mn.
Your Fougasse is ready to serve.
So French celebrate "Fête du Pain" - Bread fest.
09 mai 2008
Fish Molee
Fish Molee
Ingredients
500 g salmon or any other fish
2 big onions (sliced)
2 big tomatoes (sliced)
2 chillies (half slit)
1 cinnamon stick
2 cloves
2 tsp chopped ginger
1 tsp salt
2 cups of coconut milk
2 cloves of garlic
1/2 tsp turmeric powder
Curry leaves
Salt to taste
Method
Marinate fish with tumeric & salt & keep aside.
Heat oil in a pan & fry cinnamon stick, cloves.
Then fry sliced onions & curry leaves.
Add ginger paste, chillies& fry again.
Then add sliced tomatoes.
Close with a lid & cook for 5 min.
Add fish pieces & 1 cup water.
Simmer & cook for another 5mn.
Keep on low fire, add coconut milk & just swirl the skillet.
Cook for another 2mn.
Garnish with curry leaves & remove from fire.
Serve with Indian bread / rice.
05 mai 2008
Tapioca Stir Fry
Kappa Mezhukkupuratti
Ingredients
2 shallots (chopped)
3 tbsp grated coconut / dessicated coconut
1 tsp cumin seeds
1 green chilli
few curry leaves
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 medium size tapioca
1 tsp musturd seeds
1 dried red chilli
1/2 tsp cumin powder
Curry leaves
Salt to taste
Method
Coarsely grind first six ingredients & keep aside.
Wash, peel & cut tapioca in chunks.
Cook for 10-15 mn in salt & water.
When cooked, drain water & keep aside.
Heat oil in a pan. Splutter musturd seeds.
Add curry leaves a red chilli.
Add the coconut mixture with some water & salt.
Cover & cook for a few minuites.
They add cooked tapioca & stir fry for 3mn.
Garnish with curry leaves & cumin powder.
22 avril 2008
Brocoli Paratha
Brocoli Paratha
Ingredients
1 bowl chopped brocoli (steam /MWcooked )
2 green chillies (chopped)
2 shallots (chopped)
A piece of ginger (chopped)
2 eggs
500 g flour
1 tbsp olive oil
1 tsp salt
Chopped curry leaves
Water for kneading
Oil
Method
Wash , chop & steam cook brocoli.
Mix all the other ingredients & keep aside 1 hour.
Make evenly sized balls.
Take a lemon sized ball & flatten it using a roller.
Heat non stick pan . Spread oil on it .
Cook the roll out paratha.
Spread some oil & press the edges.
Flip & cook the other side.
Repeat the process with other balls.
Serve hot with veg / non veg curry.
