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Showing posts from 2016

Chocolate Mousse

Chocolate Mousse
Chocolate mousse is a rich and classic dessert. It is a favorite among many chocolate dessert lovers. It is rich, airy and light dessert with chocolate goodness. This recipe is my absolute favorite,it is an easy no fuss recipe from Nigella Lawson. I have tried this many times and it is a no fail recipe. This is also perfect for those who do not want raw eggs in their dessert. It sets faster  than the regular mousse. Try this, you will surely love it.
Mini Marshmallows- 2 1/2 cups
Semi sweet chocolate- 6 oz.
( preferably dark chocolate )
Butter- 3 tbs
Heavy cream- 1 1/2 cup
Sugar- 3 tbs
Hot water- 1/4 cup
Vanilla essence- 1 tsp
Rum extract- a few drops

Into a sauce pan add marshmallows, butter, chopped chocolate and hot water. Cook in low flame and stir. The chocolate will melt faster. The marshmallows will take about 5 minutes to melt completely. Stir till the mixture is smooth and velvety with no white streaks. Allow this to cool down completely.

In a lar…

Crab Croquettes

Crab Croquettes
Crab croquettes is delicious appetizer perfect for parties and get together. It has a creamy and tasty crab meat filling and is crispy in the outside. Béchamel sauce is used to make the it creamy and rich.It also helps to bind and shape the patties. Try this,you will surely love it.

Crab meat- 8 oz. Onion- 1 small Garlic 2 cloves Pepper powder-to taste salt to taste Chopped parsley- 2 tsp Lemon juice-a few drops For the white sauce Milk- 1/2 cup Cream-1/4 cup
Butter-  3 tbs
All purpose flour- 2 tsp Panko bread crumbs- 1 cup Egg -1 Oil for frying- 2 cup

To make the sauce,heat a pan and add butter, when it melts add the flour and cook the butter and flour in low flame, till the raw flavor disappears and  the flour changes color. Do not allow it to brown up. Add milk and cream and whisk till it thickens to sauce consistency. Switch off the flame.

If you are using regular crabs cook and break the shell. Scoop out the meat and set aside.You can also use cooke…

Green Beans with Caramelized Onion and Chestnuts

Green Beans with Caramelized Onion and Chestnuts
Green beans, onions and chestnuts is a yummy and healthy combo. I have tried green beans with sesame seeds and almonds. Tender crisp beans go well with crunchy nuts. Caramelized onions and chestnuts has a natural sweetness which adds a nice touch to this dish. You can roast the chestnuts or boil them.This can be served as a side dish.

Green beans chopped- 12 oz.
Onion - 2 large
Garlic - 2 cloves
Chopped chestnuts-8 oz.
Paprika or smoked paprika- 1 tsp
salt and pepper to taste
Lemon juice- 1/2 lemon
Olive oil- 3 tsp (or butter)

To roast the  chestnuts wash and then dry them with a towel. Place on a cutting board. Using a sharp knife make a "X" on the chestnut skin. This allows the steam to escape and easy to peel later. Bake for 25 minutes in 350 degree oven. You can also boil the chestnuts like potatoes. Make the "X" mark and boil for 10-12 minutes and drain them. When cool enough to handle peel off the…

Green Peas Mushroom Curry

Green Peas Mushroom Curry
Simple and breezy curry for chapatis. This is a vegetarian version of my egg and peas curry that I posted earlier.Mushrooms are versatile and can be used to make both mild and spicy curries. I love to cook it just like chicken curry and the subtle mild flavor of mushrooms and the roasted spices complement each other so well. This is a rich and flavorful gravy with coconut milk, tomatoes and cashew nuts. Try this,you will surely love this..

Frozen green peas- 1 1/2 cup
Mushrooms- 8 0z.
Onion- 1 medium
Tomato puree-  3/4 cup
Cashew nuts- 10-12
Ginger garlic paste- 1 tsp
Coconut milk thick-3/4 cup
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2 tsp
Meat masala- 1/2 tsp
Ghee- 1/2 tsp (optional)
oil- 2 tsp
salt and pepper to taste
Coriander leaves

Soak cashew nuts in 1/2 cup of warm water for half an hour(or you can put cashews into boiling water for two minutes,drain and then wash with cold water if …

Croissant Bread Pudding

Croissant Bread Pudding
Classic old fashioned bread pudding served warm with caramel sauce is one of my top favorite desserts. Left over bread can be converted into a baked classy and yummy dessert in no time. Instead of the traditional bread this recipe uses the rich buttery croissant bread. Flaky buttery bread with rich custard takes this dessert to the next level. Add chocolate chips, nuts or raisins and serve warm or chilled. This recipe is inspired from Nigella Lawson show.Try this,you will surely love it.

Croissant bread- 8 (mini or 4 regular)
Eggs large- 5
Milk- 1 1/2 cup
Heavy cream- 1 1/4 cup
Sugar- 3/4 cup
Semi sweet chocolate chips-1/2 cup
Butter- 1 tsp
Salt- a pinch
Rum extract- 1/2 tsp
Vanilla extract- 1 tsp

Pre heat oven to 350 degree. Melt butter and grease baking dish with it and spread the left over butter in the pan.
Slice croissants lengthwise but not all the way through. Place this in a single layer in the baking dish.
In a bowl whisk eggs, sugar and s…

Cherry Smoothie

Cherry Smoothie
Smoothie is fresh and fast breakfast on the go. Blended fruits with milk or yogurt gives you the needed protein and nutrients to start your morning right.Cherry smoothie is no exception as cherries has a rich flavor  and is packed with anti oxidants,vitamins and dietary fiber. Added to this it is super yummy. You can add other fruits or flax seeds to your smoothie.

Pitted cherries- 1 cup
Banana- 1/2
Yogurt- 1/2 cup
Water- 1/4 cup
Ice cubes- 4-5
honey- 1 tsp

You can also use pitted frozen cherries for this recipe. Place all the ingredients in a blender and blend for one minute or till nice and smooth like a puree. Serve immediately.

Try this,
Hope you will all enjoy!

Kilikoodu/Malabar Snack

Kilikoodu/Malabar Snack
Kilikoodu is a Malabar snack made with chicken and quail eggs and coated with vermicelli.It is a deep fried crispy snack that can be served along with tea.The vermicelli gives it an extra crunch. The name kilikoodu means birds nest. If you do not have quail eggs you can use regular eggs cut into quarters. Try this,you will surely love it.

Ingredients Chicken cooked- 1 cup
Potato medium-2 Quail egg- 6-8 Onion- 1 medium Ginger Garlic paste- 1  tsp Turmeric powder- 1/2 tsp White pepper powder- 1/2 tsp Chilly powder- 1/3 tsp Garam masala- 3/4 tsp Chopped Coriander leaves- a little Lemon juice- 1/2 lemon salt to taste Vermicelli- 1/2 cup Egg-1
Oil for frying

Cook chicken along with salt and turmeric powder and when it cools down, mince in a food processor. Into this add the boiled potatoes and make into a course mixture. Boil quail eggs, remove shells and set aside. Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry for a few seco…

Double Chocolate Brownies

Double Chocolate Brownies
Brownies are addictive with rich chocolate flavor.  These brownies are rich,moist and chewy and if you are a chocolate lover like my kid,this one is for you. I found this recipe from the book Hershey's Fabulous Desserts and followed the exact recipe with some minor tweaks. Try this,you will surely love it.
All purpose flour- 1 1/2 cup
Cocoa powder- 1/2 cup
Sugar- 1  cup
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Boiling water- 1/2 cup
Butter- 1/4 cup melted
Oil- 2 tbs
Egg- 2
Vanilla extract- 1 tsp
Chocolate chips semi- sweet- 3/4 cup

Pre heat over to 350 degree.Grease 9 inch square baking pan and set aside.
In a medium bowl combine baking soda, cocoa, butter and boiling water. Whisk till the mixture thickens. Stir in egg and sugar and stir till smooth.
Add flour, vanilla and salt and blend till mixture is smooth and even.
Stir in chocolate chips and pour into prepared pan. Bake for 25- 30 minutes,until the brownie begins to pull away from the sides …

Roasted Potatoes with Sumac

Roasted Potatoes with Sumac
Roasted potatoes with sumac is delicious with a tart and lemony flavor. Sumac is a popular spice is middle eastern cuisine.It is used in a variety of dishes from meats to salads. This can be used as a snack or as an accompaniment with rice or meat recipes.
Ingredients Baby potatoes- 1 pound Sumac- 2 tsp Paprika- 1 1/2 tsp Garlic 2 cloves Salt and pepper to taste olive oil- 2 tsp  chopped parsley- 1 tbs
Wash and cut potatoes into half. Per heat oven to 400 degree F. Into a bowl add potatoes, minced garlic, sumac, paprika,salt and pepper to taste and olive oil. Toss and mix well. Line baking sheet with parchment paper. Arrange the potatoes cut side down and bake for 30-40 minutes or till potatoes are cooked and crispy. Remove from oven and garnish with chopped parsley.
Try it, Hope you will all enjoy!

Coorg Pepper Pork Masala

Coorg Pepper Pork Masala
Coorg Pepper pork masala is spicy and tangy curry. The unique ingredient in this recipe is Kudampuli/Malabar tamarind. Kudampuli is used as a souring agent in fish curries. The recipe has a unique in taste and color since we are adding kudampuli. Try this,you will surely love it.

Pork - 1 kg
Shallots- 1 1/2 cup
Ginger- 2 inch thick
Garlic- 7-8 pods
Green chilly-3
Kudampuli- 3-4 pieces
Coriander leaves chopped- 4 tbs
Black pepper- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tbs
Cumin powder-1/2 tsp
Garam masala- 1 tsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/4 tsp
Cardamom- 2
Cinnamon stick- 2 pieces
Curry leaves- a few

Make a course mixture of shallots, ginger, garlic, coriander leaves and green chilly (you can use mortar and pestle to crush the masala).
Dry roast and make a fine powder of cumin, coriander, fenugreek seeds, black pepper, mustard and chilly and garam masala and set aside.
Heat oil in a pan/pressu…

Uppumanga Kovakka Curry

Uppumanga Kovakka Curry Uppumanga curry is a simple coconut based curry that is served with rice. It is made with salted mangoes and you can add vegetables or dried prawns to the gravy. Uppumanga is a traditional recipe. Raw tender mango  are selected and preserved in salted water. It can be used later to make pickles,curries and  chamanthy/chutney.

Kovakka/Ivy gourd sliced- 2 cup
Uppumanga/brine mango - medium-2 chopped
Pearl onion- 4-5
Green chilly- 4
Ginger- 1 inch thick
garlic - 2 pods
Coconut grated - 1 cup
Turmeric powder- 1/2 tsp
Chilly powder- 1/3 tsp
Cumin - 1/2 tsp
Curry leaves- a few
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Dry red chilly-2
Salt to taste

Make a fine paste of coconut, chilly powder, and cumin. Add shallots and ginger and garlic in the end and give one quick pulse. Cook chopped kovakka/Ivy gourd and uppumanga/salted mangoes along with  turmeric,  green chilly and half cup of water. You can add salt if needed in the end.
When it is al…

Pomegranate Chicken Pulao

Pomegranate Chicken Pulao
Chicken pulao is my go- to quick one pot meal. I make it when ever on those lazy days or  no mood of elaborate cooking,but still want a nice lunch or dinner. Chicken pulao is aromatic and tasty rice dish and you can experiment with ingredients and flavors.Recently I have been trying some Persian meat recipes which use pomegranate molasses and believe me it has a magical touch.The flavor is  unique and exotic taste with sweetness and tart . Try this you will surely love it.

Basmathi rice- 2 cups
Chicken - 1 lb
Pomegranate molasses- 3-4 tbs
Onion- 1medium
Green peas- 1 cup
Tomato puree- 1/2 cup
Green chilly-3-4
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Ginger- garlic paste - 1 1/2 tsp
Whole spices-cinnamon - 1 stick,cloves- 4-5,Star aniseed- 2,cardamon- 2
Mint leaves a few
oil-2 tsp
salt to taste
Cashew nuts- a few
Pomegranate seeds- for garnish

Wash rice, drain and keep aside.Clean and marinate the chicken with chilly powder,turmeric powder, …

Blackened Tilapia

Blackened Tilapia
Spice rub for this fish fry is versatile and can be used for other fish and poultry recipes. This home made spice mix is packed with flavor. Blackened tilapia is skillet fried fish with flavorful spices and butter. Squeeze lemon juice just before serving for fresh citrus flavor. You can also bake it in the oven.
Tilapia whole- 1
Smoked paprika- 1 tsp
Cayenne pepper- 1 1/2 tsp
Black pepper- 1/2 tsp
Dark brown sugar- 1 tsp
Onion powder- 1/2 tsp
Garlic powder- 1/2 tsp
Ground thyme- 1/8 tsp
Ground oregano- 1/8 tsp
Cumin-1/8 tsp
salt to taste
Butter- 1 tbs
Oil- 1 tsp
lemon wedges

Mix smoked paprika, cayenne pepper, black pepper, brown sugar, salt, onion powder, garlic powder,cumin,thyme and oregano to make the spice rub.
Clean fish, pat dry with paper towel make small gashes. Rub the spice mix over the fish and allow it to marinate for 20-30 minutes.
Heat oil and butter in a pan/iron skillet. When hot place the fish and fry for 3-4 minutes on each side or ti…

Apricot Chutney

Apricot Chutney
Apricot chutney is sweet and tangy chutney. It is simple to make and is a tempting and tasty condiment. It can be served with grilled meat , spread on bread sandwich or can be served with cracker and cheese. This recipe is adapted from Martha Stewart's recipe collection. You can refrigerate this for two weeks.

Pitted and chopped  apricot- 4 cup
Onion- 1 small
Ginger chopped- 1 tsp
Brown sugar- 1/3 cup
Honey - 2 tsp
Paprika- 1 tsp
Cumin powder- a pinch
Apple cider vinegar- 1/2 cup
Mustard powder- 1/2 tsp
salt to taste
Oil- 2 tsp

Heat oil in a heavy bottom pan. Add chopped onion and ginger and stir till the onion turns translucent. Add the chopped apricot and the rest of the ingredients. Simmer in low flame for 25-30 minutes. When the chutney thickens switch off the flame. Let it cool down and transfer into a glass container. This can be refrigerated for two weeks.

Try this
Hope you will all enjoy!

Kakka Erachi Thoran

Kakka Erachi Thoran
Coastal Kerala has a great variety of sea food delicacy and clam meat is one among them. Kakka erachi/Clam meat is stir fried with coconut or is made into coconut based curries or fries. Kakka erachi  thoran is a spicy stir fry with grated coconut.Try this recipe,you will surely love it. 

Kakka Erachi/ Clam meat- 1 lb
Shallots chopped-1 cup
Grated Coconut- 1 cup
Green chilly-3
Pepper powder- 1/3 tsp
Ginger- 1 inch thick
Garlic-4 - 5 pods
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam masala- 1/3 tsp(optional)
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves -a few

Clean kakka erachi/clam meat. Squeeze each of the black sack that you see on the top portion and discard it. Wash and rinse thoroughly three to four time so that there will not be traces of dirt and sand.You can also rinse using a little lemon juice. In a mixer crush coconut, garlic and green chilly  and set aside.
 Mix kakka erachi with salt, green chilly,pepper powder and turmer…

Brazilian Truffles/Brigadieros

Brazilian Truffles/Brigadieros
Brigadieros is a Brazilian candy/sweet treat made with condensed milk and chocolate. These truffles has smooth fudge like texture and is perfect for holidays or as party treats. Kids will love it and is so easy to make. Try this,you will surely love it.

Condensed milk- 1 tin
Semi sweet chocolate- 4 oz.
Cocoa powder- 3 tbs
Butter - 2 tbs
Chocolate sprinkles or chopped nuts for garnish

Roughly chop semi sweet chocolate and add into a micro safe bowl along with butter. Micro wave for 30 seconds and whisk it gently and put it back and micro wave for another 30 seconds. Continue this process until the chocolate melts completely. Whisk till smooth.
In a sauce pan add condensed milk, cocoa powder, melted chocolate and cook on stove top, on medium flame for 8-10 minutes or till it thickens. It will leave the edges of the pan.Transfer into a greased plate and refrigerate for 1-2 hours. Take small spoon fulls of the mixture and roll into balls. Roll o…

Golden Egg Curry/Burmese Sour Duck Egg Curry

Golden Egg Curry/Burmese Sour Duck Egg Curry
Golden egg curry is a Burmese recipe. Fried eggs is served along with a delicious spicy, sour, tomato curry sauce. The frying part is important as it gives it a beautiful golden crust. The recipe is adapted from here.

Duck eggs-4
Chopped onion- 2 medium
Tomatoes- 3
Ginger garlic paste- 1 tsp
Shrimp paste- 1 tsp (optional)
Fish sauce- 1 tsp
Tamarind pulp- 2 tsp
Sugar- 1 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Green chilly- 2
(or paprika according to spice tolerance)
Salt to taste
Cilantro for garnish

Boil eggs and then transfer into cold water. When it cools down completely peel and  keep aside.
Make a puree of tomatoes and set aside.
Heat oil in a pan and add turmeric powder and the eggs. Toast it for 2-3 minutes till egg turns golden and slightly crispy in the outside. Remove the eggs from the pan . Into the same oil add sliced onion, ginger garlic paste and salt . Saute till onion turns soft and caramelized.

Ethapazham Aval Nanachathu

Ethapazham Aval Nachathu
Beaten rice/aval is often served as a quick and healthy tea time snack in Kerala.Aval nanachathu is a mixture of aval, coconut, sugar and bananas. This is almost a similar version with caramelized plantains and jaggery.

Poha or aval - 1 1/2 cup
(I used the brown one)
Jaggery- powdered-1/2 cup
Roasted cashew nuts- a few
Roasted Sesame seeds- 3 tbs
Shredded coconut- 1 cup
Raisins- 10-12 (optional)
Cardamon powder- 1/2 tsp
Ghee-1+1 tsp
Plantain ripe-2 medium
Sugar- 2 tbs

Cut plantains into small cubes. Toast sesame seeds till golden and set aside.Heat ghee in a pan and fry cashew nuts and raisins till golden and keep aside.Add the plantains and fry slightly, saute and turn to the other sides and fry. Add sugar and allow to caramelize for about 3-4 minutes till the caramelized sugar gets well coated.

Take aval in a large bowl and add coconut,ghee, powdered jaggery and cardamom powder. Mix well with your hands till the aval becomes wet. Sprinkle 2-3…

Coq au Vin/Anglo Indian Rooster Curry

Coq au Vin/Anglo Indian Rooster Curry
Coq au vin is a traditional French recipe of chicken/rooster cooked or braised in red wine. The first time I read about this recipe was from Julie Child's cook book. Recently I found this recipe which is an Anglo Indian version of Coq au Vin. I tried this Indian version and instantly fell in love with the recipe.This recipe is adapted from here

Chicken/rooster- 1 Kg
Potatoes- 250 grams
( or you can add carrots)
Onion- 3 medium
Tomatoes- 3-4
Garlic- 5-6
Ginger paste- 2 tsp
bay leaf-2
Chilly powder- 1 tbs
Coriander powder- 1 tsp
salt to taste
Chopped coriander leaves- 2 tbs
Clove powder- a pinch
Cinnamon- 1/8 tsp
Black pepper powder- 1/2 tsp
Red wine- 1 1/2 cup
Vinegar- 2 tsp
Cognac/brandy-2 tbs (optional)
salt and sugar

Wash and clean chicken and marinate with ginger garlic paste, chilly powder, coriander powder, masala powder, pepper, salt sugar, brandy and vinegar. Set aside for at least two hours.

Heat oil in a pan and add …
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