Pineapple Pachadi

Pineapple Pachadi

Ingredients

Pineapple           - half of one big pineapple
Grated Coconut - 2 big teaspoon
Cumin Seeds      - 1 tsp
Sugar (Optional) -1 tsp
Turmeric Powder- 1/2 tsp
Green Chillies      - 2
Thick Curd          - 1 glass
Mustard Seed      - 1 tsp
Shallot                 - 3
Red Chilly            - 3
Curry Leaves       - 2 springs
Salt to taste

Method

Peel off the skin of the pinapple,and cut in to very small pieces(some times i will crush it in the blender) and cook it with green chilly turmeric powder and salt.

Grind together grated coconut and cuminseed in to a smooth paste.

When the pineapple gets fully cooked and water is almost evaporated add coconut mixture in to it.

Allow the mixture to get cooled,then add thick curd in to it.(make sure that the mixture should be thick)

Heat oil in a pan and splutter the mustard seed, then add shallot,curry leaves,fried red chilly till it become brown,and spread over the content & enjoy....

Pavakka Pachadi

Pavakka Pachadi

Ingredients

Bitter Gourd (Pavakka) - 2 nos

Green Chilli                   - 1/2 spoon

Turmeric Powder          - 1/4 spoon

Curd                             - 1/2 cup

Coconut Oil                  - 2 spoon

Shallot                          - 3 nos

Curry Leaves                - 2 springs

Red Chilly                     - 3 nos

Mustard Seeds              - 1 spoon

Salt to taste

Methods

Cut Green Chilli and Bitter Gourd into small round pieces and add Turmeric Powder and salt.  

Heat Coconut oil in a pan and fry it until it become crispy and add this content into Curd.  

Heat oil in a pan and splutter the mustard seed, then add shallot,curry leaves,fried red chilly till it become brown,and spread over the content & enjoy....

Chicken Stew

Ingredients

Chicken                                 : 1, Cut into small pieces

Green Chillies                         : 9 nos.

Onion                                     : 2

Ginger                                     : 2 inch pieces

Garlic                                      : 8 cloves

Potatoes                                  : 2 nos. cut into cubes

Crushed Masala (Cinnamon, 

Fennel, Cloves, Cardamom)    : 1 1/2 tsp.

Coconut Milk                          : 1 1/2 cups

Coriander Powder                   : 3 tsp.

Turmeric Powder                     : 1/2 tsp.

Salt to taste

Curry Leaves.

Oil

Method

In a pan, heat the Oil and add the sliced Onions, Ginger, Garlic and Green Chillies and saute until it became light brown.  Then add crushed Masala, Coriander and Turmeric Powder and fry until raw smell is gone.

Add Salt and Chicken pieces and mix well.

Cover and cook in medium flame (do not add water)

Add Potatoes when chicken is 1/2 cooked.

When the chicken and potatoes are cooked, pour in the coconut milk and bring to a simmer.

Turn off the flame and add curry leaves for smell and taste.  Enjoy it with Idiappam....

Chocolate Cake

Ingredients:
For the cake:
Cocoa powder                      -50g
Dark muscovado sugar          -100g
Boiling water                          -250ml
Soft unsalted butter                -150g (some for greasing)
Granulated Sugar                   -150g
All purpose flour                     -225g
Baking powder                       -1/2 tsp
Vanilla extract                         -2 tsp
Eggs                                        -2
For the frosting:
Water                                      -125ml
Dark muscovado sugar             -30g
Unsalted butter cubed              -175g
Dark chocolate finely chopped  -300g
Sandwich tins                            -2

Method:
Preheat the oven to 180°C
Butter the sides of sandwich tins
Put the cocoa and 100g dark muscovado sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and sugar together, beating well until pale and fluffy
Stir the flour, baking powder  together in another bowl, and set aside for a moment.
Add the vanilla extract into the creamed butter and sugar then drop in 1 egg followed by a scoopful of flour mixture, then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake
Divide thischocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.


Frosting:
Put the water, 30g muscovado sugar and 175g butter in a pan over a low heat to melt.
When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, then leave for a minute to melt before whisking till smooth and glossy.
Leave for about 1 hour, whisking now and again by which time the cakes will be cooled, and ready for the frosting.
Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides.Make a smooth look.
Wow!!!!!!!Hmmm.....Yummy!!!

Pinapple Cake

Ingredients:


For topping:
Unsalted butter cut in small pieces  -4 tablespoons (1/4 cup)
Light brown sugar                          -3/4 cup
Medium pineapple                          - 1 (peeled, and sliced 1/4 inch thick)
Cherries (optional)

For cake Batter:
 All purpose flour                            -1 1/2 cups
 Baking powder                              -2tsp
 Salt                                               -1/4 teaspoon
 Unsalted butter,                             -1/2 cup
 Granulated white sugar                   -1 cup (200 grams)
 Vanilla extract                               -1tsp
 Large eggs,                                   -2 (separated)
 Milk                                              -1/2 cup

Method:
 Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
 Butter (or spray with a non stick vegetable spray) a round cake pan
Topping:
Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. (Continue cooking, without stirring, for a few more minutes or until bubbles  start to appear around the outside edges of the mixture)
Then remove from heat, and pour into your prepared cake pan. Arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter:
In a large bowl,whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and then beat in the vanilla extract
Add the egg yolks, one at a time, beating well after each addition.
Add the flour mixture  alternately with the milk
In a clean bowl, whisk the egg whites and add into the cake batter
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes until the top of the cake has browned and starts to pull away from the sides of the pan.
Remove from oven and place on a wire rack to cool for about 10 minutes.
Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
Serve with softly whipped cream.!!!!Yummy.....

Mulaku Bajji

Ingredients:
Bajji molaga                    -5-6 nos

Roasted gram flour           -1 cup
Rice flour                         -1/2 cup
Corn flour                        -2 tsp
Red chilly powder             -1tsp
Turmeric powder              -1 pinch
Cumin seed                       -1/2 tsp
Asafoetida(Perumkayam)  -1 pinch
salt to taste
Oil for deep frying


Methods:
Mix all the ingredients with sufficient water to create a thick batter. The batter should be thick enough to form a stable coating on the chillies.
Heat oil in a thick skillet Dip the slit chillies in the batter. Ensure that it is coated all overand then drop into the oil gently and fry ensuring all sides are an even crusty brown
.

Fish Biriyani

Ingredients:
For Rice:
Basmathi Rice          - 3 cup
Ghee                       - 2 table spoon
Onion                      - 1 big sliced
Boiled water             - 6 cup
Whole spices           - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole      peppercorn 
For Fish masala:
King fish/Seer fish      -1 1/2 lb
Chilly powder             - 2 tbsp
Turmeric powder         -1/2 tsp
Pepper powder           - 2 tsp
Onion                        - 3 sliced
Oil                             - 1 cup
Ginger, Garlic paste    - 2 tbsp
Tomato                      - 1
Garam msala             - 1 tsp
Curd                          - 2 tbsp
kasturi methi              - 1 tsp
corriander leaves        - 1/4 cup (chopped)
Mint leaves                 -1 tbsp (chopped)
Salt to taste
Cashew nut (roasted)
Raisin(roasted)

Methods:

1.Marinate the fish with chilly powder,pepper powder,turmeric powder,lemon juice and 1 tsp of masala powder and keep aside for 30 mts.

2.Fry the marinated fish pieces in oil,and drain it from oil and keep aside.

3.In the same oil add sliced onion and fry on low flame till it become light brown

4.Make a paste with ginger ,garlic and tomato and add in to it.Stir it for 6 mts.

5.Add masala powder,chilly powder,salt and saute for 5 mts

6.In a low flame add curd,corriander leaves,kasturi methi.

7.Now add fried fish in it and cook till it stats to boil and turn of the flame.

8.Heat Ghee in the Cooking vessel ,add rice and fry it for 5 mts.

9.Pour 8 glasses of water, whole spices and salt to taste, when the rice is 3/4 cooked turn off the flame.

10.Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin. 

11.MIx cooked rice and fish masala  in layers in a vessel

12.Garnish it with roasted cashew nut,raisin, chopped coriander and mint leaves.

13.Cover the vessel lid air-tight and keep aside for 20 minutes.  

Now our fish Biriyani is ready ....serve it with pickle and salad.