Saturday, October 10, 2020

Chocolate souffle

Ever since I watched Chef Monica Galetti making a strawberry soufflé in an old MasterChef series, I was fascinated by this dessert. Finally timing seemed perfect today to make this dessert as our weekend treat.  Now that the summer is over, I didn’t want to make a fruit one, so the next best option was a chocolate soufflé. I watched quite a few YouTube videos and together with all the tips I saw from MasterChef and few other chefs like Gordon Ramsey, I roughly got an idea how to make it and came up with this recipe with the basic ingredients I had. It was just a trial and never expected to come out this perfectly. I did overbake it for a bit but I have corrected the timing in the recipe. The baking time for this will vary depending on the size of your ramekins, temperature of your oven etc. So please be mindful of that when you make this.

So here is how I made it.


For chocolate cream patisserie

Plain flour – 1 tablespoon

Butter – 1 tablespoon

Dark chocolate – 100 gm, broken into pieces (70 % cocoa solids)

Egg yolks – 2

Milk -75 ml

Vanilla extract – 1 tsp

For meringue

Egg whites – 2

Granulated sugar – 40 gm/roughly 3 tablespoon

Butter at room temperature  to grease the ramekins

Sugar - 3 tsp (to coat the ramekins)


Grease 6 ramekins generously with softened butter and refrigerate for 5 minute. Take it out and give another coating of butter( tip from Gordon Ramsey) . Sprinkle the ramekins with caster sugar, tip out the excess and put it back in the fridge again.

In a saucepan, add 1 tablespoon of butter and when it melts, add flour and cook for a minute or so until it thickens a bit.

Add milk to the saucepan and cook for 2-3 minutes until it thickens a little bit. Remove from fire.

Add broken chocolate to it and let it stand for some time until the chocolate melts.

Mix well, add the egg yolks and mix again and set aside.

Meanwhile make the meringue. In a clean bowl add 2 egg whites and beat until soft peaks are formed. ( donot add sugar before getting soft peaks, tip from Monica)

Add sugar one tablespoon at a time at this point and beat until stiff peaks are formed.

Take 1/3 rd of the meringue and mix it gently to the chocolate mixture with a thin spoon.

Gently fold in the rest of the meringue to the mixture being careful not to knock much air out of it.

Fill the ramekins with the mixture  until it’s full. Level it with a spatula and then run a finger around the edges to make a small gap which allows the souffles to rise perfectly .

Bake the souffles in a preheated oven at 180 degree C for 12-15 minutes until it’s well risen and set with a slight wobble.

Dust it with some icing sugar and serve immedietly with ice cream.

Tuesday, September 1, 2020

Ada Pradaman

Ingredients( Serves 8-10)

Ada – 200 gm

Jaggery – 400 gm

Water – 1/3 cup + water for cooking ada

2 large coconut for extracting  coconut milk which yields;

 2 cups of thick coconut milk /Onnam pal

4 cups thin coconut milk /randam pal

Dry ginger – ¼ tsp

Cardamom powder – 1 tsp

Cococnut slices – 1 tablespoon

Cashewnuts –  1 ½ tablespoon

Sultanas – 1 tablespoon

Ghee – 3 tablesoon


Boil few cups of  water with ½ tsp  of ghee  in a big pan. Make sure there is enough  water to  cook ada.  Cook ada  until it’s soft and cooked well.

Drain water and  wash the ada in a colander with some cold water to remove the excess starch. Strain and keep it aside.

Meanwhile add jaggerry  in a thick bottom pan /non -stick pan and melt jaggery with 1/3 rd cup of water.

Add cooked ada to the melted jaggery and cook the ada  with 1 tablespoon of ghee in jaggery until the jaggery coats the ada and begins to leave the sides of the pan.

Add the thin coconut milk to the ada and cook until milk reduces and thickens ( takes about 15-20 minute)

Finally add the thick coconut milk and mix well , remove from fire before it boils.

Add chukka/dry ginger powder and cardamom powder to the payasam.

In a small pan ,add 1 tablespoon of  ghee and  fry the coconut slices until brown. Add it to the payasam.

In the same pan add  another  tablespoon of ghee and fry cashewnut slices and sultanas until cashewsnut are brown and sultanas plumps up.

Add this to the payasam too. allow the payasam to rest for some time for the flavours to mingle.

Enjoy !


Tuesday, July 28, 2020

Chettinadu chicken curry

To marinate
Chicken – 750 gm
Turmeric powder – ½ tsp
Lime juice – 1 tbsp
To  roast and powder
Coriander seeds – 2 tablespoon
Cinnamon stick – 1 inch small stick
Cloves – 3
Cardamon – 5
Whole dry chilli – 4
Peppercorns – 2 tsp
Poppy seeds – 1tbsp
Fennel seeds – 1 tablespoon
Cumin seeds – 1tsp
Star anise - 1
Dagar na phool/ blackstone flower  – 2 -3 small pieces ( this is the spice that gives it a unique flavour and taste)
Grated coconut – ¼ cup
Sesame oil – 1 tbsp

Other ingredients
Shallots or Onion –  1 ½ cup  or 3 medium ( finely chopped)
Tomato – 2
Ginger minced – 1 tbsp
Garlic minced – 1 tsp
Curry leaves – 2 – 3 sprigs
Coriander leaves – few

Marinate the chicken pieces with  salt, turmeric and lime juice and keep it aside.
In a pan dry roast all the spices under roast except coconut for 2-3 minutes until nice aroma comes. Transfer it into a plate and allow it cool down.
In the same  pan, add oil and roast the coconut  until golden  brown. Once it cools down, grind it to a fine paste together with the dry roasted spices adding little water.
In a pan add oil and saute the finely chopped shallots/onions until golden brown.
Add in ginger , garlic and curry leaves and saute until raw smell goes.
Add  tomatoes and cook until soft.
Add chicken and fry for few minutes until juices are sealed inside.
Add the ground paste ( add little water if required)and mix well until chicken is well coated in the masala.
Cook the chicken covered  until ¾ th done.
Remove the lid and cook for further 3 -5  minutes with lid open to make gravy slightly thick.
Remove from fire and garnish with chopped coriander leaves.

Wednesday, June 3, 2020

Thalaserry Mutton biriyani

This biriyani is  bit time consuming but if you plan early and do some preps beforehand it can be done in no time..for example you can fry the onions a day before, marinate the mutton etc to make your job easier next day.

What makes this biriyani different is that, it doesn't use red chilli powder, coriander powder etc.The heat comes from green chillies and flavours comes from the green paste, freshly ground biriyani masala and bista/ fried onions.

Usually we make this with Jeerakashala /Kaima rice which I bring from home every year but I have ran out of it and had to use basmathi rice instead.

I have only used very little ghee in this but use as per your taste, also I didn't use saffron water to flavour the rice because none of us in our house like saffron taste in biriyani. Go ahead and use it if you want.

 For Mutton masala
Mutton /lamb– 500 gm ( I used lamb shoulder )
Onion – 4 ( sliced lengthwise)
Tomato – 1

For  Marinade 
Green paste
Green chillies – 10 ( or as per your spice level)
Ginger – Thumb size piece
Garlic – 4-5 cloves 
Coriander leaves (handful)
Mint leaves (handful)

Turmeric powder – 1/2 tsp
Yogurt – 5 tbs
Lime juice – 1 tbs

For biriyani  masala powder ( to roast and powder)
Cinnamon stick – 1 inch thick stick
Cloves – 3
Cardamom pods – 3
Bay leaf – 1
Star anise – 1
Peppercorns- 1 tsp
Fennel seeds - 1 tsp
shahi jeera - 1/4 tsp

For Bista and garnish 
Onions - 2-3 medium thinly sliced and fried (reserve a handful for garnishing the rice)

For rice
Biriyani rice/ Jeerakasala rice/ Basmathi rice – 2 cups ( I usually use Jeerakasala rice for all my biriyani's which I bring from Kerala )
Onion – 1 ( thinly sliced)
Water drained from cooked mutton – 2 1/2 cups
Boling water – 1 1/4 cup
Lime juice – 1 tbs
Cinnamon stick – 1
Cardamom – 4 pods
Cloves – 4
Ghee – 1 tbs
Oil – 1 tbs

For garnishing
Fried onions- Handful ( from the reserve)
Cashewnut halves – 2 tbs
Golden raisins – 2 tbs
Ghee – 1 tbs
Coriander leaves


Make a paste of green chillies, ginger , garlic , coriander and mint in a mixie and keep it aside.
Marinate the mutton with above paste along with  turmeric powder, salt, yogurt  and keep it as long as you can(preferably overnight ) or at least for ½ an hour.
Fry the onions for Bista and garnish until golden brown , drain and keep it aside. Reserve a handful aside for garnishing the rice.
In a thick bottomed pressure cooker/ saucepan/ wok add ghee + oil( use the same oil used for frying onions) and sauté the sliced onions until it’s nicely browned.
Add in chopped tomatoes and cook until it’s mushy.
Add the marinated mutton, biriyani masala and fried onions/bista and cook for 3-4 minutes.
Add 1/2 cup of water and transfer it into a pressure cooker(If u used a different vessel ) and cook  for 4 whistles.
Once the pressure is released drain the 2 1/2 cups of water from mutton and keep it aside.
If there is excess water in the masala, heat it again for 2-3 of minutes to thicken the masala.

Cooking Rice
Soak the rice for ½ an hour, drain completely  and keep it aside to dry.
In a big pan add oil+ ghee and add the whole garam masala and sauté for a minute.
Add in the sliced onions and sauté until soft.
Add the dried rice, salt, lime juice and fry the rice for a minute or so.
Add the mutton stock, remaining water and bring it boil.
Cover and cook the rice until done. Takes about 5-7 minutes.
Leave it undisturbed for sometime and then gently fluff up the rice with a fork.

In a small pan add ghee and fry the cashewnuts until brown and fry sultanas until they plump .

In an oven proof dish spread mutton masala  on the bottom, spread rice on top, sprinkle some roasted cashewnuts, raisins, fried onions and some chopped coriander leaves ; continue layering the same way until all the rice and masala is used up.
Cover the dish tightly with a lid or seal it with maida and dum cook it in a preheated oven of 180 degree C for 15 minutes.
Open the dum and enjoy !

Friday, May 29, 2020

Chocolate chip cookies

Recipe halved from -  Humming bird bakery book.

Ingredients( makes large 12 cookies )
Flour - 200 gm/ roughly 1  and another  2/3 cup flour
Butter -115 gm( softened) roughly 1/2 cup
Soft brown sugar -175 gm( roughly 3/4 cup )
Egg -1
Vanilla essence -1/2 tsp
Baking soda - 11/ 4 tsp
Salt - pinch
Chocolate chips - 100 gm ( dark or milk )

Beat butter and sugar until creamy
Add egg and beat until mixed.
Add flour, baking soda , salt and mix .Add half of the chocolate chips and  make a smooth dough .
Divide the dough into 12 equal balls and press rest of  chocolate chips on top of each balls. 
Bake in a preheated oven at 180 degree C for 10-11 minutes

Monday, May 25, 2020

Shahi Paneer

Paneer -250 gm
Onions -2 (chopped)
Tomatoes -3 large or 4 medium
Ginger garlic paste – 2 tsp

Red chilli powder – 2 tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tbs
Garam masala – 1 tsp

Whole garam masala ( cinnamon stick 1 inch, cardamom 3, cloves 2 )
Cumin seeds – ½ tsp
Bayleaf - 1

Yogurt – 3 tbs
Cashewnut – fistful
Milk/cream – Few tablespoons or as per your taste
Kasoori methi leaves – 1 ½ tspp ( toasted)
Coriander leaves
In a pan add oil and when it’s warm add in  cumin seeds and when it sputters add the whole garam masala and bayleaf. Fry for a minute or so.
Add chopped onions and saute until it’s light brown.
Add ginger garlic paste and saute until raw smell goes.
Add red chilli powder, turmeric and coriander powder  and saute for few seconds making sure not to burn the  masala.
Add chopped tomatoes,salt  and cook covered until tomatoes are mushy
Add in  cashewnuts and saute for few seconds and then remove from fire.
Once it’s cold grind this to a smooth paste. Your gravy  sauce is ready.
In another pan add some oil and pour the gravy. Add in yogurt and  milk / cream.
Add paneer cubes  and  kasoori methi leaves  to the gravy. Add boiling water to adjust the consistency of the  gravy and cook for few minutes  for the  paneer  to suck up  the flavour.
Add garam masala and   finely chopped coriander leaves and remove from fire.
Finally add butter and a dollop of cream on top of the gravy if desired.

Sunday, May 17, 2020

Chicken chukka

Chicken – 750 gm ( cut into small pieces)
Onions- 3 ( chopped)
Tomato – 1 large ( chopped)
Ginger garlic pate – 2 tsp
Turmeric powder – ¼ tsp
Coconut oil
Curry leaves
Bayleaf - 2
Cumin seeds – ½ tsp
To roast and powder
Coriander seeds – 1 ½ tbs
Cinnamom stick – 1 inch stick
Cloves – 3
Cardamom – 3
Whole red chilli – 4
Peppercorns – 1 tsp
Fennel seeds – 1 tsp
Marinate the chicken with salt and turmeric powder and keep it aside for 30 minutes.
Roast the ingredients under “To roast” and grind it into a fine powder.
In a pan/wok add coconut oil add cumin seeds and bay leaves and roast for a minute or so until a nice smell comes.
Add in chopped onions and saute on a medium high heat for few minutes until it’s light brown.
Add  curry leaves and ginger garlic paste and fry until raw smell goes.
Add chicken and fry on medium high heat for 2-3 minutes to seal the juices inside.
Add chopped tomatoes and cook for 2 minutes.
Finally  add the roast powder and coat the chicken well in the masala.
Cover and cook the chicken for 15 minutes. Remove the lid and cook the chicken for another 5-10 minutes until the chicken coats well in the masala.
Garnish with some curry leaves or chopped coriander leaves.