Monday, July 2, 2018

Beef varattiyathu/ Kerala beef fry

Beef – 750 gm ( diced)
To marinate
Red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tbsp
Pepper powder – 1 ½ tsp
Cumin powder – ¼ tsp
Coconut oil
Onion – 3 ( finely chopped)
Ginger minced – 1 tbs
Garlic – 1 tbs
Curry leaves
Whole garam masala
Cinnamon – 1 small stick
Cloves -3
Cardamom – 3
Bay leaf -1

Marinate the beef with the ingredients and keep it aside for an hour.
Pressure cook the beef by sprinkling some water for 5 whistles.
In a pan add coconut oil and  the whole garam masala and saute until  nice aroma comes out.
Add the onion and sauté  until brown.
Add minced ginger, garlic and fry until raw smell goes off.
Add curry leaves and  cooked beef .
Cook for some more time  (uncovered) until the gravy thickens and coats the beef.
Finally drizzle some coconut oil and remove from fire.

Monday, June 11, 2018

Black forest cake

Ingredients  - serves ( 8-10)
For the chocolate sponge ( I use 200 ml cup)
Plain flour- 100 gm( 1 tbs less than I cup)
Sugar – 140gm ( ¾ cup)
Butter – 50 gm /1/4 cup (melted)
Cocoa powder – 25 gm
Eggs – 4 large
Baking powder – ½ tsp
Vanilla extract – 1 tsp
Salt – pinch

For syrup
Sugar 3/4 cup
Water – 1 1/2cup
Brandy/cherry brandy  – 3 tbs

For filling /frosting
 Double cream – 600 ml
Icing sugar – 5 tbs or according to your sweetness
Vanilla extract – 1 ½ tsp

For decoration
Fresh cherries
Grated chocolate/ chocolate strands


Making the cake
·         Measure flour, cocoa powder, baking powder, salt in a mixing bowl and keep it aside.
·         Beat eggs with sugar and vanilla extract until its thick and trebled in volume for about 5-8 minutes.
·         Sieve the dry ingredients from mixing bowl to the egg mixture and fold in gently.
·         Add in the cooled melted butter and gently fold in.
·         Divide and pour the batter into two 8 inch cake tins and bake in a preheated oven at 180 degree Celsius for about 10-12 minutes or until a tooth pick inserted comes out clean.
·         Cool the cake completely .

  Preparing the syrup
         In a saucepan add sugar and water and stir it until it boils and all the sugar melts.
         Turn off the flame and 2 tbs of brandy. Let it cool down.

  Preparing the filling
Whip the cold cream with icing sugar and vanilla extract for couple of minutes until soft peaks are formed

Assembling the cake
·        Cut  each layer of cake into two and you will get 4 layers of cake.
·        Place the  first  cake layer on a cake stand and pierce with a tooth pick and pour the sugar syrup over it.
·        Spread cream over it evenly
·        Place the next  layer and repeat the process.
·        Cover the whole cake with whipped cream and decorate as you like with fresh cherries/ grated chocolates etc
·        Chill the cake for the flavours to mingle.

Sunday, June 10, 2018

Wholemeal bread


Hello all…
Unless I start taking food pics in my  phone, my blog is not going to survive because  I haven’t got the time to take my camera out, style it, take pics and edit it after spending all my energy running after a 1 year old ! Hopefully I might get time to do all that again  soon, but until then  I would rather update my blog  with phone pics than losing my tried and tested recipes  fore ever. So here I am with a bread recipe which I have made couple of times with whole meal flour which is a hit in my household. Nothing can beat the taste of freshly baked home made breads …trust me got to make it to believe it !
Recipe adapted from Paul Hollywod


Whole meal flour – 250 gm
Strong white bread flour – 250 gm
Salt – 5g
Instant yeast- 8 gm
Unsalted butter – 40 gm
Tepid water – 320 ml
Olive oil

Tip flours, salt, yeast, butter into a bowl, add water little by little and knead until you get smooth dough. You might not need all the water.
Put the roughly kneaded dough into a work surface and knead with little olive oil, folding the dough inwards for couple of minutes until you get a smooth and silky dough.
Place the dough in a bowl and cover it with a tea towel and let the dough proof for one hour or until double in size.
After an hour knock out the air in the dough and knead again, folding inwards until you get smooth dough.
Place the dough into an oiled loaf tin and let it proof again for another hour by covering it with a clean plastic bag.
Preheat the oven to 200 degree C. Put a roasting tray in the oven with hot water to create steam which gives lighter crust.
Place the loaf tin inside and bake the bread for about 35 minutes, you should hear a hollow sound if you tap the base of the bread if it’s cooked.
Let it cool.

Wednesday, February 21, 2018

Methi dal

Finally first post of the year … Better late than never! Posts may not be regular, pictures may not be appealing but still I am not going to give up blogging :)
Moving on to today’s post…
It’s not easy to fresh methi easily here unless we go to a desi area but  luckily one of the superstore here stock up frozen methi leaves. It’s so handy to make dishes like methi dal or methi chicken without having to clean and prepare them and I end up making methi dishes a lot and  today I am sharing a  simple methi dal  recipe which is absolute comfort food for us.

Moong dal – ¾ cup
Onion – 2
Tomato -2
Ginger garlic paste – 1 ½ tsp
Methi leaves – one bunch or 1  frozen cube
Cumin seeds/jeera – 1tsp
Turmeric powder – ½ tsp
Red chilli powder – 1tsp
Garam masala – ½ tsp
Soak dal for ½ an hour and pressure cook for 2-3 whistles adding enough water
Meanwhile in a saucepan add oil and sputter cumin seeds.
Add chopped onions and saute until light brown.
Add ginger garlic paste and saute for a minute or so
Add chopped tomatoes,turmeric, chilli powder and cook for few minutes
Add methi leaves and cook until leaves are almost cooked
Finally add the cooked dal, water if required  and let it boil.
Add garam masala, salt and let it simmer for 3-4 minutes.
Remove from fire and garnish with chopped coriander leaves if you wish.
Serve hot with rice/roti and enjoy !

Monday, December 18, 2017

Traditional Brownie

With holiday season around the corner, I have been busy baking edible gifts for friends. This year I tried out few new recipes making my own tweaks and this brownie is one among them. It was a great hit and I think I can confidently say this is the best brownie I have baked so far. Before I go to the recipe let me wish you all a Merry Christmas and a Happy New Year !

Recipe adapted from Humming bird bakery book

Plain flour – 130 gm
Dark chocolate – 100 gm ( 70 % cocoa)
Milk chocolate – 100 gm( 30 % cocoa)
Unsalted butter – 175 gm
Caster sugar – 350 gm
Eggs – 3 large

Melt chocolate and butter in a bowl over a pan of boiling water
Remove from fire and add sugar. Mix well.
Add flour and mix.
Finally break 3 eggs and combine well until smooth.
The batter should fall like a ribbon.
Pour the batter into a  prepared 8 inch square pan and bake in preheated oven at 170 degree for 30-35 minutes.It should be flaky on top and soft in the centre.
Cut into square pieces and enjoy !

Tuesday, November 21, 2017

Koorka Thoran/Chines potato thoran/ Chinese potato stir fry

 Do you  know anyone who doesn’t like koorka/Chinese potato ? I haven’t met any.. Even my son who tried it sceptically for the first time yesterday said it’s quite yumm ! Unfortunately we don’t get it that easily here, so when my friend got me some from an Indian shop I was doing a happy feet dance ! It’s a tedious job to clean those beauties and a bit time consuming. With a baby who needs my constant attention, it wasn’t easy at all. I had to do the cleaning bit in three sittings during his cat naps. I aimed to cook it for lunch but in the end only got it ready for dinner. Do I need to say more about my dinner, I was in Koorka heaven which made all the effort in prepping them worthwhile!

Koorka – 500 gm
Kunjulli /Shallots – 7-8 no
Red chilli flakes – 1 tsp
Turmeric powder – ¼ tsp
Curry leaves – few
Mustard seeds
Grated coconut – 2 tbs
Coconut oil

Wash the mud off from  koorka and scrape off the skin with a knife.
Wash again and cut them into small pieces, mix it with turmeric powder and set side.
In a pan/cheenachatti add coconut  oil and sputter mustard seeds.
Add thinly sliced shallots and fry until its soft.
Add red chilli flakes,curry leaves and stir for a minute.
Add  koorka, salt and very little water and cook the koorka until soft and cooked.
Finally add grated coconut, give it a mix and cook for a minute or so.
Remove from fire and add a tsp of coconut oil .


Sunday, October 15, 2017

Moong dal ladoo

Wishing everyone a very Happy Diwali !
For a change this year I am posting a recipe nice and early for you all to try before Diwali. I made this over the weekend for sharing it with some of my friends. For a foodie like me Diwali is all about making, eating and sharing sweets =D
This is such an easy recipe and you can make this in a jiffy, so do give it a try and don’t forget to share too :)

Moong dal – 1 cup/200 gm
Powdered sugar – 85 gm/ 1/3 cup
Cardamom pods -5 no
Ghee – ¼ cup/ 55 gm
Roast Moong dal for 8-10 minutes in a pan, stirring continuously until its golden brown.
Powder the dal in a mixie
Powder 85 gm of sugar with cardamom and keep it aside
In a pan add hot ghee and add the moong dal powder. Heat it on a low flame and roast for about 5 minutes stirring continuously, making sure that it doesn’t stick to the bottom or sides
Remove from fire and add powdered sugar and mix.
Let the mixture cool down a bit for you to handle it to make balls/ladoos.
Once it has cool down a bit make equal sized ball and roll it into ladoos