01 August 2011

Kallumakkaya Upperi / Mussels Dry

Kallumakkaya Upperi is the special dish we prepare at Thalassery (North Malabar, Kerala). This is quite different from the oil fried ones and the stuffed ones. Mussels/ Kallumakkaya/ Kadukka is a shell fish harvested from the coastline rocks. As it is being harvested now even in fresh water they are available throughout the year.

This was the first time I tried shooting outside my home. It was quite cloudy and I loved the look I got in the snaps. It started drizzling in b/w and I had to run for cover and when I came back again I just loved the wet look which you can see in the last snap. Totally enjoyed it!! Hope everyone of you enjoy the recipe as well as the photographs.. :)



INGREDIENTS
Recipe Source: Reshma (My sweet sister)

Kallumakkaya/Mussels - 1/2 kg
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - As required
Onion - 1 large chopped finely
Chilly - 2 Split into 1/2
Grated Coconut - 3 tbsp
Mustard - 1 tsp
Curry leaves - 2 sprigs
Coconut oil - 1 1/2  tbsp
Water - 1/2 cup




METHOD

Wash and clean the mussels.
Add chilly, turmeric and salt. Keep aside for half hour.
Mix the mussels well. Add water and cook.
Let cool and then chop mussels into small pieces.
Heat oil in a kadai. Add mustard seeds. When it splutters add curry leaves.
Add onions, chilly and stir well for 10 - 15 secs.
Add the mussels and keep stirring for 1 minute.
Check salt.
Add coconut and remove from heat.


Tips:

Add salt sparingly as mussels have salt in it.


29 July 2011

Chocolate Buttermilk Pound Cake


Here is the surprise cake I baked on my birthday..The Chocolate Buttermilk Pound Cake. Absolutely moist and delicious cake. This was the first time I was using buttermilk in a cake. The almonds I used made it crunchy too. 

There is one thing that I thought I should have done but just skipped my mind. I was in a hurry to finish off, so I could spend time with my family. I forgot to use cocoa powder for dusting instead of all purpose flour. And that's one thing I repented but then it hardly mattered to anyone because everyone enjoyed the cakes and it was over in minutes. 

I tried to get dark chocolate but it was out of stock at all the supermarkets here. So I thought why not try a white ganache instead for a twist :) And I loved it. 

So hope you all enjoy this recipe..



Chocolate Buttermilk Pound Cake

INGREDIENTS

1 Cup All purpose flour
¼ cup Wheat flour
¼ cup Cocoa Powder + a little more for dusting the cake pan
½ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt*
½ cup Unsalted butter
1 cup Sugar
2 eggs
100 ml Buttermilk ** see tips
1 tsp Vanilla Essence



Ganache:

100gms White/Dark chocolate
3 tbsp cream + more if ganache is too thick
Chocolate shavings

METHOD

Prepare an 8’’ round pan by greasing it and placing a butter paper on it at the bottom and sides. Again grease on top of the butter paper and dust it with some cocoa powder***
Preheat oven to 170 degree C.
Prepare the buttermilk and keep aside.
Mix the dry ingredients (Flour, cocoa, baking soda, baking powder and salt).
Sift it to mix well and avoid lumps.
In a separate bowl cream the butter. Add the sugar.
Add vanilla extract.
Add the flour mixture and buttermilk alternatively.
Stir in chopped almonds/hazelnuts/pistachios.
Bake for 30 to 40 minutes or till a toothpick inserted comes out clean.
Let it cool.



For the ganache:

Add the cream and chocolate and place on low fire. Keep stirring till the chocolate melts fully. Remove from heat and stir briskly. It should be of flowing consistency. If the ganache is too thick add a little more cream/ if it’s too thin add a little chocolate.




Final touch:
After the cake has cooled remove from rack and place on a cake stand/plate.
Pour the ganache slowly pushing it from the centre to the outer edges so that it drips on the sides.
Decorate with chocolate shavings.

Tips:

Avoid salt if you are using salted butter.
To prepare buttermilk take 100ml milk at room temperature. Add 1 tsp white vinegar. Let it stand for 5-10 minutes. When it curdles it is ready for use.
Always dust your pan with cocoa powder if you are making chocolate cakes (instead of All purpose flour) to avoid white layer being formed on the outer crust.




26 July 2011

Mahogany Cake

July is a month of celebrations at home with 3 birthdays!! Yay...and a chance for me to bake different cakes.

This delicately coffee flavoured chocolate cake has been a hit at home. This is the cake I made for my Amma's birthday. Just loved the chocolate and coffee flavour that just melts in the mouth. Hmmmm...this was the reaction of all my family members. Some doubted whether it was store bought. Unfortunately I could not click even one picture as it was all over so soon. So I made this one again on my birthday along with another cake...Surprise...

Again I am not very happy with the pictures as it was taken in a hurry as everyone wanted to take a bite..But I really want this cake to be on my blog as it is one of the first coffee cakes I made and just loved it.

MAHOGANY CAKE
Recipe Source: Ria's Collection


INGREDIENTS

Flour  – 1 1/3 cups
Eggs  - 2
Unsalted butter – 150 gms
Baking soda – ¾ tsp
Boiling water – ½ cup
Cocoa powder – 2 tbsp
Powdered sugar – 1 cup
Instant coffee powder – 2 tsp
Vanilla extract – 1 tsp
Salt – 1 tsp**see note
Vinegar – ½ tsp




METHOD

Preheat oven to 180 degree C for 10 minutes.
Sieve flour with baking soda and salt.
Boil water. Add coffee powder and cocoa powder to it and stir. Reserve.
Cream butter till light. Add sugar and beat well.
Add 1 egg at a time and continue beating.
Add vanilla and vinegar. The mix may look curdled but will look fine when the flour is added.
Alternately add flour and coffee mixture beating and mixing well after each addition.
Grease the pan with butter. Place butter/parchment paper. Grease again and dust with cocoa
powder.
Pour the mix into the prepared pan and bake for 30 – 35 minutes or until a toothpick inserted comes clean.



FUDGE FROSTING

Cocoa-2 tbsp
Milk-3tbsp
Butter-50 g
Icing sugar-225 g
Caster sugar-75g
Vanilla-1/2 tsp


METHOD

Mix cocoa and icing sugar in a bowl.
Melt the butter, castor sugar and milk on medium flame till the sugar is dissolved completely.
Bring the mixture to a roaring boil and pour over the cocoa icing sugar mixture.
Mix well with the spatula.
Apply on the cake and level it.

Tips:

**If you are using salted butter then omit the salt.
It is little difficult working with the icing as it gets hardened soon. Add little butter at room temperature or milk to make it smoother.
Apply the icing when the cake is still warm as it is easier.
Boil little water and dip the spatula, wipe and then try leveling the icing.





19 July 2011

Chicken Seekh Kebab/ Murg Seekh Kebab

I know I have been missing all the activity in the blogosphere for sometime now. Its just that there has been so many things happening around which needed my attention. 

Our dear Scooby passed away. He was a dalmation. Showered us all with so much unconditional love and left us for good. Still cannot believe that he is no more. Even the day before he left, he made sure he was close to us inspite of the fact that he could barely move. Dogs are such wonderful creatures. Just love us so much and expect so little.. may be just a pat. We all miss you dear Scooby. 

Just trying to get busy and keep away from thinking of him. 

I know its been days I haven't visited any of my friends blogs. I hope to keep up with everyone soon.

One of my hubby's requests has been long pending. So I thought of making it. So here it is.. Murg Seekh Kebab. Let's go right away to the recipe.

MURG SEEKH KEBAB



INGREDIENTS

1 Kg Chicken
1 Egg
1 tsp Cumin powder
1 tbsp  Chilly powder
1 tbsp  Coriander Powder
2 tbsp Ginger finely chopped
2 tbsp Garlic
1 tsp Garam Masala
1 cup crisp fried onions
5 tbsp green coriander finely chopped
salt to taste
Butter (unsalted) for brushing



METHOD

Mince the chicken along with ginger, garlic, coriander powder, garam masala, fried onions, chilly powder.
Whisk the eggs, add cumin powder, salt. Add to the mince and mix well.
Add the coriander and mix again.
With wet hands wrap along the skewer.
Preheat oven of 10 minutes.
Roast in the oven at 150 degree C for 8 minutes/ until golden brown in colour.
Remove from skewer and brush with butter.
Serve hot with onion rings and lemon wedges.




Tips:
If you find the mixture not binding enough just add little bread crumbs.
Add more chilly if you like it spicy.
Can add 4 tbsp pounded cashew nuts.
Bast with little oil just once.

07 July 2011

Pound Cake

A simple pound cake should be on all bakers list of recipes. A Pound Cake is a rich, finely textured yellow cake containing eggs, flour, butter, and sugar.A cake that is golden yellow, soft and moist. The way it derived its name is interesting. In olden days it used to be made with a pound each of sugar, butter and eggs. But over the years the recipe has changed.


I have done this as part of the 'Sweet Punch' recipe for the month of June. Really glad to be part of this as the Sweet Punch team consists of the ever passionate and famous bakers and bloggers Ria, Maria and Divya.

So here is my try at Pound Cake.



INGREDIENTS  
1 1/2 cup Cake Flour sifted
3/4 cup Sugar
3/4 teaspoon Baking Powder
1/4 tsp Salt
3 large eggs
3 tablespoons Milk

1 ½ teaspoons vanilla
13 Tablespoons/ 184 gm Unsalted Butter, softened 



METHOD

Preheat the oven for 10 minutes at 180 degree C.
Mix the dry ingredients in a large bowl on low speed for 30 seconds.
Lightly whisk the milk, eggs and vanilla in a separate small bowl.
Chop softened butter into small cubes.
Add the butter and half the egg mixture to the dry ingredients and mix till well moistened for about a minute on medium speed. This will aerate and develop the cake mixture. Keep mixing scraping down the sides.

Add the remaining egg mixture in 2 batches , beating for about 20 seconds each.
Grease the sides and bottom of a 8 x 4x 2.5 inch loaf pan or fluted tube pan.
Place parchment paper at the bottom and grease on top of it.
Pour the batter into the pan. Smooth the surface using a spatula. 
until a wooden toothpick inserted into the center comes out clean. Let cake cool on a rack in the pan for 10 minutes before inverting onto a greased wire rack.




Tips:

For making Cake flour at home - Take one cup of all purpose flour and remove 2 tbsp from it.Replace the 2 tbsp flour with cornflour and sift together 2-3 times.
I used the dough hooks of my mixer to mix this dough as it is difficult to do it using the egg beater.
Always use a parchment paper or butter paper to line the bottom of the pans to be on the safer side. It is easier to remove the cake from the pan.
If you have a real sweet tooth you can increase the sugar level a bit. 







04 July 2011

Triple Layer Hummingbird Cake


July 4th is a special day for all Americans and  it is for us too.. We celebrate the birth of our little prince who turns 2 on this day.
I have been thinking of which new cake to bake on this special day. Checked out a lot of cakes but was not able to decide which one and wanted to try something new which I have never heard of before. Being an amateur in baking I was quite apprehensive about choosing the cake recipe. Finally I decided on the Hummingbird Cake. Found it very interesting because of its ingredients and because it was quite hassle free compared to the rest. J

Just loved the flavors. It was amazing! Crunchy, at the same time could get the taste of pineapple and it just melts in your mouth. I don’t like the taste of banana cake but in this cake the taste of banana was not so evident so I loved it. It is truly a fruit and nut studded super moist cake.

The best part about this cake is that there is no beating, forming peaks, sifting and stuff. It is quite easy. This was my first trial with layered cakes and quite happy with the result.



INGREDIENTS
Recipe Source: Godairyfree.org

All Purpose Flour – 3 cups
Sugar – 2 cups
Baking Soda - 1 teaspoon
Ground Cinnamon – 1 teaspoon
Salt – 1 teaspoon
Eggs – 3 large beaten
Vegetable Oil - 1 ½ cup
Crushed Pineapple – 227 gm (8 ounce)
Bananas – 2 Chopped
Almonds/Pecans – 1 cup chopped
Vanilla Extract – 1 ½ teaspoon

Cream Cheese Frosting:
Recipe Source: Joy of baking

Unsalted Butter – ¼ cup at room temperature
Cream Cheese – 227 gm at room temperature
Confectioners/Icing Sugar – 454 gm sifted
Vanilla Essence – 1 teaspoon
½ cup – Chopped Almonds/ Pecans



METHOD

Preheat oven 180 degree C.
Combine all the dry ingredients. Stir well with a ladle.
Beat the eggs slightly and add to the powder mixture.
Add the oil and mix again. Do not beat just mix well so as to combine all the ingredients.
Stir in the pineapple with the juice, banana, 1 cup of the nuts and vanilla.
Grease 3 (9-inch) round cake pans with butter. Line the bottoms of the cake pans with parchment paper. Grease each pan with 1 tbsp. butter and dust with a little flour; shake pans so that flour evenly coats them. Invert pans and tap out excess flour.
Divide the batter among the prepared pans.
Bake for 25 – 30 minutes or until a until a toothpick inserted into the center of each cake comes out clean.
Let the cake cool for 10 – 15 minutes. Invert pans and remove parchment paper and let cool on rack.



Frosting

The actual recipe for the frosting is given above. As I did not manage to get Cream Cheese I had to go for the butter icing. Just beat the butter (approx 400 gm) to make it soft and then keep adding the icing sugar as per your preference. The butter icing recipe calls for 1:2 ratio of butter and icing sugar but I find that too sweet. So keep adding till you get the right texture and stop adding icing sugar when the sweetness level is as per your palate.



Assembly

Place one layer of the cake on the cake stand.
Apply the icing evenly on the top. Place the second and third layer repeating the same process.
Spread the frosting on the sides. Decorate with the chopped Almonds/ Pecans.
Cover with plastic wrap and refrigerate.




Sending this recipe to Pari's  'Only Series' of events is hosted at Tamalapaku's  by Harini - Jaya 




25 June 2011

Gobi Mussallam / Baked Cauliflower in Rich Gravy

Let's have some Nawabi Food...Gobi Mussallam is a Mughlai Style cauliflower recipe. A treat for the eyes and stomach. It seems to have originated from the Imperial Mughal Kitchens in India.

The thick and rich gravy is so delicious  and a sure try for all the curry lovers.








INGREDIENTS

1
180 gm/ 6 0z
Cauliflower cut into florets
2
Turmeric
¼ tsp
3
Salt
To taste
4
Water
As required
5
Bayleaves
4



6
Vegetable Oil
2 tbsp
7
Cardomoms
4
8
Cloves
4
9
Ginger garlic Paste
2 tsp
10
Butter
30 gm
11
Garam Masala
¼ tsp
12
Red Chilli Powder
½ tsp
13
Pepper
A pinch
14
Cashenut paste
3 tbsp
15
Yoghurt
2 tbsp
16
Tomato Puree
3tbsp
17
Brown onion paste
2 tbsp
18
Cream
¼ cup
19
Water
½ cup











METHOD

Cut the cauliflower into small florets. Soak in water along with a pinch of turmeric and salt. Let be for 2-3 minutes. Remove florets from water.
Boil water enough for the cauliflower florets to cook. Add cauliflower,turmeric, salt and bay leaves.                
Cook covered on medium heat till ¾ done.
Drain and transfer the cauliflower to an oven proof dish.
Chop the onions. Fry sliced onions on medium heat till brown. Let cool.Grind it into paste using as little water as possible. Keep aside.
Chop the tomatoes and puree it. Keep aside.
Heat oil in a pan, add cloves, cardamom. Sauté till it crackles. Add ginger garlic paste dissolved in 2 tbsp water. Stir till the water dries up. Now add the butter and the spices.
Mix the cashew paste and yoghurt in ½ cup water and add to the pan. Cook on low heat till the mixture comes to a boil. Add the tomato puree and onion paste. Stir well and cook covered for 5 minutes. Stir in the cream.
Remove from heat and take away the bay leaves.
Pour the mixture over the cauliflower.
Preheat the oven for 10 minutes. Bake for 5- 10 minutes. Serve hot with rotis.






Tips:
Add chilly as per taste. Increase it to make it spicy.
Can add up to 3 tbsp/ 60 gm butter. 
Garnish with coriander leaves.





22 June 2011

Naan in a Pressure Cooker

Naan is a leavened bread and belongs to the North Indian Cuisine. It is traditionally cooked in a clay oven/Tandoor. 

This is one thing that we order every time we eat out . It is kids favorite too. Their menu seems to be fixed. Butter Naan and Butter Chicken. They never seem to get bored of it. 

Like everyone I too was on the notion that Naans can be made only if I have a tandoor - until I bumped into this recipe. So now all the naan fans can surely try this at home..Even if you don't have an oven.Yes you heard me right. Convert a pressure cooker to a tandoor. :) Check it out..



INGREDIENTS

All Purpose Flour
500 gm
Curd
2 tbsp
Dry Yeast
2 tsp
Sugar
1 ½ tsp
Ghee
2 ½ tsp
Salt
1 tsp
Butter
To apply on the naans
Oil
1 tsp
Water
1 ¼ cup









METHOD

Warm 1 cup of water.

Mix the sugar and yeast in it. Stir well until the yeast dissolves. Cover and keep until its frothy. Takes about 5 minutes.

Sieve flour.

Add the yeast mixture along with curds, ghee and salt.

Mix well using little more warm water and make soft dough.

Knead the dough for 7 minutes.

Cover the dough with a wet cloth and let be for ½ hour.

Punch down the dough and knead the dough for another 1 minute.

Divide the dough into small balls and roll it into round shapes.

Take a wide, deep pressure cooker and grease it with little oil.

Heat it upside down for 2 minutes.

Place it upright and place on the stove on high flame.

Take each naan, apply little water on one side and stick the wet side on the walls of the cooker.

Let it cook and as brown spots appear it will fall off to the bottom of the cooker. Remove and grill the uncooked side for 10 seconds. It will puff up. Remove from grill.

Apply butter and serve hot.



Tips:


Tilt the cooker a bit to stick the naans to the sides of the cooker.


Grill on medium flame.


The naans fall off to the bottom of the oven when cooked on one side. You can cook the other side from the bottom of the cooker but be careful not to burn your hands. It is easier on the grill.


To give the right shape to the naans after rolling it, just pull it from the bottom to get the triangle shape. But make sure that size will fit into the cooker. Else just roll it round.