Sunday, August 22, 2010

Happy Onam



Wishing you all a Happy and Prosperous Onam !!

Wednesday, August 18, 2010

Banoffee pie (English Dessert)








Ingredients(serves 4 )

Digestive biscuits - 10 biscuits
Butter - 35 gm( melted )
Banana - 2
Caramelised condensed milk - 1/2 tin( I used nestle caramel)/ Sweetened condensed milk - 2 tins( see the notes )
Whipping cream-1 /2 cup
Icing sugar - According to your sweetness
Grated Chocolate

Preparation

Place the biscuits in a plastic bag and roll with a rolling pin or powder it in a mixie/ coffe grinder.
Add melted butter to the biscuits crumbs and mix well.
                                                                                                                                                                                  
  Spread the mixture evenly in a tin with removable base and gently press it.     
                                            
Chill   it for 1-2 hours. 
Spread the caramel mixture above the biscuit layer and spread it evenly. 

Slice the banana and make a layer or two above the caramel layer.

 Finally whip the cream with sugar and spread the cream above the banana layer.


Decorate with grated chocolate.


Keep in  the fridge for few hours  before you serve it. Cut and serve  !

Notes -
If you are using condensed milk, immerse the tin in a saucepan with boiling water and simmer  for 2 - 2 1/2 hours.  Make sure that  you immerse the tin completely and the tin is always immersed in water, top up with more water when the water level comes down. Open the tin once its cool.

Thursday, August 12, 2010

Ethapazham/Nenthra pazham chuttathu (oven roasted plantain)




Hello Friends,

I feel so bad for not catching up with your posts and for not updating mine too. I think for me active bloggging is not possible for a couple more months.For me winter is the best time for blogging when we dont go out much and have so much time to kill.Eventhough the word Winter itselves scares me I have blogging to look forward too.
I am also excited about our vaccation next month. We are going on to India for 4 weeks. My little boy is going to turn 2 years in september so we are planning to have a small party there with his grandparents ,friends and family. I have already started shopping which never makes me tired.I have to get some gifts for my close family and friends.
I dont have any recipe today I am posting a simple snack which my mother used to make in aduppu(grilling on charcoal),we call it chutta pazham .

Ingredients

Ripe plantains

Preparation

Preheat the oven to 200 degree celcious.Place the plantains in the oven and cook for 20 minutes.Allow it cool down .Remove the skin and enjoy !!

Sunday, August 1, 2010

Kalathappam/ Rice cake ( Kannur special ) cooked in oven



Kalathappam is a kannur special tea time snack ,we usually make this is in a pressure cooker but this was my first attempt in oven and the result was unbelievable, it came out so well without any burns which used to be my problem when I make this in cooker.

Ingredients

Rice - 1 1/4 cup
Cooked rice - 1/4 cup
Jaggery -5- 6 cubes( according to your sweetness)
Grated coconut - 1/4 cup
Shallots - 10 nos
Coconut cuts- 2 tbs
Ghee/coconut oil
Baking soda - 1/4 tsp(optional)
Cardamom powder - a pinch
Cumin powder - a pinch

Preparation

Soak rice for 5-6 hrs in water.Grind rice with cooked rice and grated coconut by adding enough water and prepare a loose batter.Add cumin powder and cardamom powder. Allow the batter to stand for 5-6 hrs or if you want to use batter immediately add baking soda.Melt the jaggery by adding little water and add this to the batter.
In a thick saucepan add some ghee/coconut oil and saute the chopped shallots till light brown in colour.In a small pan add some oil and brown the coconut cuts.Add this to the sauted shallots.Pour the batter to the saucepan and gently warm the mixture by stirring continiously .Pour the batter into a greased tin and bake in a preheated oven at 170 degree centigrade for 25- 30 minutes or until a tooth pick inserted comes out clean.Allow it cool down for another half and hour before you cut it.
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