Wednesday, 17 June 2015

Happy Birthday to my Princess

My lil girls bday......
special occasion...too special to miss...well i wanted to do something different.

I tried a cake batter design on cake..plain sponge cake.The result was much better that what i expected it to be.... inspiration to try this came from Kawaii sweet world.
I traced out a princess sketch on a butter paper..and stuck it on the base of the springform cake pan.
Made a thick batter,and portioned and coloured it...then carefully piped the design ,filled it with colour,then poured over an airier sponge cake batter over it..baked it ...cooled it...and peeled off the butter paper with bated breath,,,..I was impressed...the cake is fabulous...

Well the recipe is as follows..

Decorating Batter Ingredients:
115gms butter, softened
¾ cup powdered sugar
3 egg whites
1 cup flour
Food colour as per design

Cream together butter and sugar till it becomes smooth.
Mix in egg whites, then beat in flour.
Divide and color between as many bowls required:
Load into pastry bags or Ziploc bags fitted with small piping tips.
Place the traced picture or template on the bottom plate of a spring form cake pan, and tape the paper.
Pipe on design. If you want to be extra cautious, refrigerate pan for 15 min in between each feature (ex. pipe pupils, refrigerate, pipe eye whites, refrigerate).
Remove tape . Place ring back on springform pan.
Now the pan is ready to take in some cake batter .

Sponge cake Ingredients
6 eggs, separated
½ tsp cream of tartar
¼ tsp salt
1 cup granulated sugar
¼ cup water
1 cup cake flour [in case you dont have cake flour, take away 2 tbsp of flour from the 1 cup measured and add 2 tbsp of corn flour]
The recipe doesnt call for vanilla.but i freaked out thinking ,the eggy smell will overpower the flavor.,so added a tsp of vanilla essence smile emoticon

Whip egg whites until foamy.
 Add in cream of tartar and salt, and continue whipping until stiff peaks form.
Whip egg yolks until thick and pale in color, about 6 minutes. 

Gradually add in sugar, then mix in water. Fold in cake flour.
Fold half of egg whites into egg yolk mixture, then add remaining egg whites and continue folding.
Pour into the pan over the designed butter paper. Depending on the height/size of your pan, you may not need to use all the batter –aim for ¾ full.
Bake at 160 for 20-25 min or until a toothpick inserted into center comes out clean.
 Let cool for 10 min, then flip onto serving plate. 

Pop off ring, and remove top. 
Run a knife around the edge of the pan, and remove lid. 
Gently peel off parchment, and if desired, frost sides and press on sliced almonds or even sprinkles!

Sunday, 7 June 2015

Spicy Prawn and Peas Pulao

Inspired from Sanjeev Kapoors pulao recipe...but well,I added some madness from my side too ...

Its a rich n spicy pulao.I served it with raita...but it was so moist that I had it with just plain achar....yummmm

Prawns 1/2_kg washed,drained and marinated with a little turmeric and salt.
2 cups basmati rice
Two medium onions chopped
One cup of coconut milk and three cups water (to make the 4 cups of liq for 2 cups if rice)
Half cup of peas
One tsp jeera

To grind
5 dried red chilly
1 inch pc of cinnamon
2 cardamom
2 to 4 cloves
3 to 4 cloves of garlic
A fist full each,of coriander leaves and mint leaves .
A few tbsp of water to grind to a smooth paste

In a cooker,heat oil.Add a tsp of jeera.when it splutters add the chopped onions.Saute till golden brown.Add the prawns,the ground masala ,peas and the rice.
Saute well.
Add the coconut milk and water,salt to taste.
Mix well and pressure cook it for 2 whistles .
Garnish with coriander leaves and serve with a wedge of lime and a good raita.

My weekend lunch ...done

Thursday, 28 May 2015

Koliwada Prawn Fry

Perfect 'drinks' snack..,yummy side dish Prawn koliwada...

Prawns shelled and deveined 25 to 30 pieces
Upto I cup ,thick curd
Half a cup besan
Juice of 1 lime
Chilly powder 1 to 2 tsp ...according to taste
Turmeric powder 1 tsp
Coriander and jeera powder 1 tsp each
Salt to taste

Mix the prawns and all other ingredients .
keep aside for 20 mins.
Deep fry the prawn pieces...till crisp and golden brown.
Serve with crisp fried curry leaves and slivers of  onion....yummmm

Naadan Irachi Curry ( mutton curry)

Recipe courtesy Mia Kitchen

Simple ,flavour se bhara , lipsmacking spicy n tangy....that's how the ones who have had this curry ,described it.

1 kg mutton
3 medium onions ,sliced thin
Two springs of curry leaves
2 tsp ginger garlic paste
1 and half tbsp coriander powder
1 tsp cumin powder
2 tsp chilly pdr
1/2 tsp turmeric
1 to 1 and half tsp garam masala ( I used kitchen king masala)
1 tsp pepper powder
5 to 6 tbsp curd
Coconut oil
Salt to taste

Marinade the mutton in a paste made of ,half the quantity of all the powders,salt and curd.
Keep aside for 2 hours.
Heat coconut oil and saute the sliced onions and curry leaves.Fry till the onions turn a golden brown, add the ginger garlic paste..then add the rest of the powders except garam masala.
Saute..add the marinated mutton and enough water to cook the mutton. cover and cook for nearly an hour.

stir and add the rest of the curd and the garam masala..mix and cover and cook till the mutton is well done.( nearly another 20 mins)

 garnish with chopped coriander leaves....and serve with rice,roti,puttu,idiappam or bread..yummmmm

Friday, 10 April 2015

Karikku Payasam or Tender coconut Payasam

Made this amazing Karikku Payasam or Tender coconut payasam/kheer for my husbands star bday...what's that?

 Well you see,we malayalees have two sure all do,but we are the crazy payasam fans..looking for reasons to make them,...the star we are born in,as in today being kartika is marked as our star bday,it is either a few days before or after the date of birth ....
It is usually marked on our calender when amma or dad call and remind us today is my jeevan saathis star bday...payasam of his favorite payasam...

Karikku Payasam...

3 tender coconuts
1Litre Milk
Jaggery syrup[to taste]
1 tetra pack of Coconut Milk(200ml)
Cardamom Powder
Fried Cashews

Boil one litre milk n make it half a litre..
Add the paste of two tender coconut flesh and jaggery syrup according to taste.{i used about two katoris of powdered jaggery and made a thick syrup by boiling it with some water..I did need to add more powdered jaggery later on as the sweetness was not enough ,for payasam]

Add a tetra pack of coconut milk

Mix well...add the flesh of one tender coconut ,cut into small pieces...
Add elaichi powder and fried cashews...

Yummmmy payasam ready
PS.. And well, drink the Coconut not use in the payasam...except to grind the flesh of the coconut ,probably.

Tardis Cake :)

Hello people,
wanted to share this special cake i baked n sculpted for my niece...the theme is Tardis[i had no idea what that was] from a serial , Dr.Who...its supposed to be a run down phone booth that doubles up as a time travelling machine too....
The cake was a chocolate one...recipe I took from,its a yumm moist and v.chocolatey cake.
recipe is as follows
I am copy pasting it from the as not to miss anything out..
1. 120 gm of semi-sweet chocolate chopped
2. 50 gm of unsalted butter room temperature
3. Half cup of confectioners’ sugar
4. 2 eggs separated
5. One third cup of all-purpose flour
6. Two tablespoon of cocoa powder
7. One table spoon of baking powder
8. One tablespoon of powder sugar for whipping egg whites
9. Pinch of salt
Preheat the oven ay 180* C, and prepare your cake tin. In a medium heat proof bowl melt the chocolate over simmering water and add the butter to it. When the chocolate and the butter have melted completely, let the mixture sit on the kitchen counter to cool slightly. Now when the chocolate mix is cold enough add the egg yolks to it and gently give it a stir. (Make sure you cool your chocolate mix before adding eggs to it, or you will end up with chocolate scrambled eggs).
Now sift together flour, cocoa powder, baking powder salt and sugar. And keep this dry mixture aside.
In a clean big bowl using a hand electric mixer or a stand mixer to whip the egg whites and sugar till soft peak.
Now very carefully and slowly add the dry ingredients mixture and chocolate mix to the egg whites alternatively. Do not whisk them vigorously, but make sure they are mixed well together.
Pour this cake batter into the baking pan and bake for about 25 to 30 minutes. Don’t forget to do the doneness test before you take the cake out of the oven. Let the cake cool on the wire rack for some time and then cover the cake with cling plastic wrap and cool it properly before frosting.
Frosting or crumb coating was done with dark chocolate ganache.
[mix one tetra pack of hot cream to 350 to 400 gms of chopped and use]
Then i scultpted the Tardis and painstakingly finished it off [tore the fondant once and cried like a baby...hihih..then did i all over emoticon }
tada....tardis for my niece..Anisha.

Spicy malabari prawn curry with added raw mangoes

Super lunch ..fragrant and tasty

OK...I have requests for most days now...i am tied up and they call it holidays...
Well...aaj ka lunch... My macchiwali didi got me fresh prawns and I wanted to cook something pure malabari....yummmm
Got this recipe long back from a TV program.
Its absolutely fragrant and yummy
Here goes
Prawns shelled 250 gms
Methi seeds 1/2 tsp
Shallots 5 to 6 sliced
Tomato 2 sliced
Ginger garlic paste 1 tsp
Green chilly

Curry leaves 1 spring
Tamarind paste
Coconut oil for cooking

Turmeric 3/4 tsp
Chilly pdr 2 tsp
Pepper powder 1 to 2 tsp
Coriander powder 1 and 1/2 tsp
Any meat masala 1 tsp
Salt to taste
Grind one katori grated coconut, one and half tsp saumf or fennel seeds, 3 to 4 shallots, 2 garlic ,a few curry leaves and a healthily pinch of turmeric.Grind to a paste n fry it in a little oil and keep aside
In a mud chatti ( this is a mud kadhai of sorts that is a main utensil in Kerala households..especially at non veg enthusiast homes) heat a couple if tsps of coconut oil .
Add methi seeds .Once they crackle ,add the sliced shallots.Saute till the shallots turn a light golden in color.
Now add the sliced tomato and curry leaves.
Next is green chilly and ginger garlic paste.
Let the tomatoes turn mushy.
Now add turmeric , coriander powder ,chilly powder ,pepper,meat masala and salt...once the raw smell of the masala is gone,add the tamarind paste.
Mix well and add the prawns and mix the masala into the prawns.Add 1/4 cup water and cover and cook the prawns for 2 to 3 mins.
Once prawns are done,add the ground paste and mix well...check seasonings and make sure the curry doesn't boil vigorously once the paste us added....just let it all mix.add water if needed....take off heat.
Garnish with coriander leaves...serve hottttttt

Close up of the beauty