Reine de Saba avec Glaçage au Chocolat | Chocolate Almond Cake (Julia Child's Birthday)

Today,15th Aug 2012 is Julia child's 100th birthday.Julia child was an American chef,author and Television personality.She is most recognised for bringing the French cuisine to the American public with her debut cook book,Mastering the Art  of French Cooking.The most notable television programme was 'The French Chef' premiered in 1963.As a tribute to her,we @ Baking Partners decided to make the favorite cake of many-Chocolate Almond Cake.A very special cake of almond ,butter & chocolate that is some what moist in the center,it literally melts in mouth.This is my first French cake tried & tasted ever,a very light cake.In this cake there are is no enhancing agents like baking powder,baking soda;eggs are separated with yolks & whites and the beaten egg whites are folder in the batter.Enjoy making this cake at home for your dear ones:-)

Ingredients 

For 9 inch round pan  

 cake flour /all purpose flour (scooped and leveled, turned into a sifter) 2/3 cup /64g 

 pulverized ground almonds  73.12g (slightly lesser than 3/4th cup)

 semi-sweet chocolate melted with 2 ¼ teaspoon of rum or coffee 4 .5ounce/ 1bar +1/2squares/127.57 g

 softened butter + 1tablespoon/ 127g  (¼ lb. or 1 stick & 1tbsp)

 granulated sugar/ 150.8g (3/4 cup) REFER NOTES

 eggs 3 ( Yolk and white separated)

 Pinch of salt

 granulated sugar (1 ½ tbsp)

 almond extract   1/2 tsp(refer notes)

 For chocolate icing

 semisweet baking chocolate 2 .25ounces (7 small squares)/ 63.7 g

 rum or coffee 7tsp

 unsalted butter 6 to 7 Tablespoon

Method

- Preheat oven to 350F/ 180 C.Butter and flour the cake pan.Pat the excess flour out.

- Set the chocolate and rum or coffee in a small pan(I used coffee), cover, and place (off heat) in a larger pan of almost simmering water( In a steel bowl mix chocolate and rum/ coffee and place it over another bowl with  boiling water, chocolate will melt after 5 minutes) ; let melt while you proceed with the recipe. Measure out the rest of the ingredients.

- Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.

-Beat the egg whites and salt in a separate bowl until soft peaks are formed (gradually increase the speed of your mixer and for about 5 minutes); sprinkle on the sugar and beat until stiff peaks are formed (make use it should have peaks not deflate ones).PLEASE REFER THIS LINK FOR REFERENCE OF PEAKS

-With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the ground almonds, and almond extract. Immediately stir in one-fourth ( ¼) of the beaten egg whites to lighten the batter. Delicately fold in a third  (1/3rd) of the remaining whites and when partially blended, sift on one-third  ( 1/3rd) of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.( Fold in remaining whites alternately with flour in 2 more additions each until you finish the  egg whites and flour)

- Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for 25minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged  into that area comes out clean; the centre should move slightly if the pan is shaken, and a needle  comes out oily(Bake cake until it puffed andgently set in center and tooth pick inserted into center comes out with a few moist crumbs attached, about 20-25minutes. (My cake took 25 minutes to cook  started checking from 15th minute,then 20 and finally cooked only by 25th.)Cool cake in pan 10 minutes.).

-Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two (about 2 hours); it must be thoroughly cold if it is to be iced.

-To serve, use the chocolate-butter icing recipe below, and then press a design of almonds over the icing.

TO PREPARE  ICING-

-A bowl filled with a tray of ice cubes and water to cover them and set aside.

-Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water.  Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.(Combine chocolate and rum/coffee in small metal/steel bowl. Set bowl over small saucepan/pot of barely simmering water and stir until melted and smooth. Remove steel bowl from over water. Using wooden spoon, mix and incorporate 1 tablespoon of butter, use only 1 tablespoon at a time, until icing is smooth. Place the chocolate bowl over the bowl filled with ice water. Continue to beat until icing is cool and thickened to spreading consistency)

-Place cake on platter. Scrape icing onto top center. Using small offset spatula, spread icing evenly and thinly over top and sides of cake. The cake can be made 1 day ahead. Cover with cake dome and store at room temperature.

  

Servings~ 1 round cake of 9"
NOTES
* You can use almond extract as the original recipe,my family doesn't like the flavor much.So I have added vanilla extract.
* The sugar mentioned is 3/4th cup but my friends who finished baking early told that it was mildly sweet so increased sugar to another 1/4 cup i.e used 1 cup instead of 3/4 th cup.And so probably the cake took 25 minutes to cook.
* Substitute for cake flour While measuring the cake flour,add a tbsp of corn flour and fill the rest of the cup with all purpose flour.I used this way.
* The egg whites should be beaten in a clean bowl with no greasy,oily touch and not even any part of egg yolk should be mixed.Otherwise the peaks will not be formed.You can add a tsp of vinegar and salt in the bowl using for beating ,wipe it with a paper towel.Don't wash,this helps to stabilise the egg whites.

* You can use a double boiling method to melt the chocolate.  Or you strictly follow Juila’s method.

* Cake won’t set at the center, it is shaky, sides will set, and tooth pick comes out clean, where as in the center it will be oily.

* You can make this cake without any stand mixer.

* The original Julia child recipe calls for a 8" cake pan for which the ingredients listed are as follows-

    cake flour (scooped and leveled, turned into a sifter) ½ cup/ 57g(refer notes)

    pulverized ground almonds 1/3 cup/ 65g

    semi-sweet chocolate melted with 2  tablespoon  of rum or coffee 4 ounce/1 bar /113.4 grams   of

    softened butter 113g(¼  lb. or 1 stick)

    granulated sugar 134g(2/3 cup )

    Eggs  3 ( Yolks and White Separated)

    Pinch of salt

    granulated sugar 1 Tbsp

    almond extract 1/2 tsp  or vanilla extract

 
Chocolate Icing

For Icing

   semisweet baking chocolate 2 ounces (1/2 bar)/ 56.7 g 

   rum or coffee 2 tbsp

   unsalted butter 5-6 tbsp

rest of the method remains the same like 9" cake.

*Even though recipe says about 25 minutes, start checking the cake from 20 minutes if you are using 8 inch cake pan,   9 inch cake pan then from 15 minutes.(Mine was done only by 25 minutes since I increased the sugar to 25 minutes)

* You can make this cake without any flour using entire almond meal.

* Butter can be substituted with butter + oil combo.

If u wish to be part of our team and would love to develop your baking skills,then this group is the right one for you-Baking Partners an effort by Swathi @ Zesty South Indian Kitchen :-)

 

Suji Cookies | Tricolor Cookies & Happy Independence Day to all Indians :-)

                " Wishing all Indians a Very Happy Independence Day in Advance !!! " 

When I first heard the name of the cookies in her space,thought it to be made with suji/rawa.But to my wonder,there is no suji or raw in it.They are just melt in mouth cookies easily broken like nankhatais,they use ghee.This is a famous cookie from Malaysia.This recipe is taken from Reshmi's Easy Cook.Thanx Reshmi for the flavorful colorful cookies.Kids loved it a lot.The coating with caster sugar gives a crystal effect but in order to avoid excessive calories,I just skipped it.You can make these cookies for kids kitty parties,play dates & picnics.Being away from India,I just made these cookies to remind kids the National flag and to feel Indian.Do try this out and even adults will surely fall in love with them :-)

PS:The flavorful round up of EP Series-Fenugreek leaves or Green Chillies is posted @ Palakkad Chamayal.Do visit her space for the virtual treat & grab your awards.Thanx Kaveri once again for the great efforts:-)

Ingredients

all purpose flour/maida 250 gms

ghee 150 gms(1 cup)

vegetable oil 100 gm~ 1cup(refer notes)

baking powder 1tsp

baking soda 1 tsp 

icing sugar 100gm~(refer notes)

ground almonds 100gms (refer notes)

vanilla 1/2 tsp

food colors (orange & green)

salt 1/8 tsp
caster sugar to coat(refer notes)

Method

-Sift the flour,baking soda,baking powder,salt.

-Add the remaining ingredients except ghee and food colors,mix it well with a whisk.Slowly add the ghee and knead to form a smooth dough.

-Leave aside for 20 minutes.Divide the dough in 3parts-Mix1-2 drops of orange food color in one part ,knead well.Repeat the same for green food color part and leave the third part as it is.
-Preheat oven to 300 degrees F or 150 degrees C.

-Pinch out little balls from each dough and make a ball again to get the marbled effect.

-Place each ball on a tray lined with parchment paper and bake in pre heated oven for 15-20 minutes.
-Repeat the same step for remaining dough until you finish.
-Cool on wire rack and coat the caster sugar.(refer notes)

Servings~ 25 cookies(may vary depending on size)

NOTES
* My cookies cracked slightly;whereas in her recipe its intact.I feel the balls should be made slightly smaller than these to prevent cracking.
* You can use blanched almonds to grind.Whole almonds can be blanched by adding hot water into the bowl of almonds,leave for 5 mins.Then drain the water and place each almond b/w your thumb & index finger to remove skin.Place on paper towel,dry and grind to powder.
* The granulated sugar can be powdered to use.But the icing sugar tastes more good.The original recipe calls for 125 gms but reduced to 100gms which is moderately sweet cookies.
*The original recipe calls for 250gms (1 1/2 cups)of ghee but I reduced the fat amount and so tried it with 1 cup ghee and 1/2 cup oil.Came out good with good amount of ghee flavors.You can use 1 1/2 cups of ghee alone too.
* You can use more food colors or change colors as per desired keeping the basic recipe the same.
* I have not coated the caster sugar at the end to skip the additional calories.The cookies are sweet enough otherwise too.

Sending this to Jashn E Azadi event hosted by Preeti @ Preeti's Kitchen Life , Independence Day event hosted by Sharan @ Sharan's Samayalarai



Sending this to Shema's Cookie Event hosted @ Life scoops

Vegetable -Egg Casserole(One pot Meal)

Vegetable -Egg casserole,a complete balanced nutrition option for your busy days.Casserole recipes always come handy when you don't wish to spend much time in the kitchen.You can also set this a day before making in the refrigerator to ease your work and bake just before its needed.This can also be done esp on friday nights.Once it is in the oven,you can be free watching movies or scrolling on your key pads or chit chatting,Isn't that easy?? We just loved it and its a perfect balanced nutrition,picky eaters would also love the egg and bread toast taste.Check this out,dearies:-)
Recipe Source : Show me the Curry

Ingredients
eggs 4 large
spinach 1 cup(refer notes)
red bell pepper 1/2 cup
mushrooms 1 cup
green onion 2 stalks(refer notes)
french bread 1/2 loaf cubed
cheese 1 1/2 cups shredded(refer notes)
salsa 1 cup
milk 3/4 th cup
cilantro 5 sprigs chopped
green chillies 2-3 chopped
pepper powder to taste
salt to taste

Method
-Wash and chop all veggies,keep aside.
-Preheat oven to 350 degrees F and lightly coat a 3 quart baking dish with oil.(I used my 8'' square glass pan)
-Layer first starting with spinach in the dish,followed by mushrooms & then bell peppers .
-Layer the cubed french bread over the veggies followed by the shredded cheese over the bread.Keep aside.(see pics)

-In another bowl,beat the eggs,add salt,pepper powder & milk.
-Add cilantro,green onion chopped ,green chillies,salsa to the egg mixture.
-Pour this over the shredded cheese in such a way that it reaches all sides and seeps through the bread soaking it fully.

-Place in the pre heated oven and bake uncovered for 45 minutes.
-Remove from oven,you will notice the egg is set,the cheese melts,bread is crisp on top & outer edges and soft inside.Cool it down for 5 minutes.
-Serve with salsa or pickles !!

Servings~8" square dish

NOTES 
* I wasn't having spinach in my pantry,so haven't used spinach,instead increased the green onions stalks.
* Use the green chillies and pepper powder as per your spice likes.

Papaya Pradhaman | Papaya Kheer

Papaya, is very rich in vitamins ,minerals & fiber.(as I mentioned earlier in my papaya milk shake post)This is a real tasty delicious pradhaman,to check out on Onam which is in a couple of weeks now.I was very uncertain of the taste of the pradhaman,but to my wonder kids asked for more.They really loved it ,it tastes similar like other pradhamans,papaya in it has no special taste difference.The color of the pradhaman is reddish brown in color.If you have kids & elders who hate this wonder fruit papaya,then this is the best easy way to sneak the fruit.I bet,anyone would say 'no' to this delicious dessert.So,do give this a try & Enjoy !!!

Ingredients
ripe papaya 2.5 lbs(1.13kg)
coconut milk (thick) 1/2 cup
coconut milk(thin)1 1/2cup (refer notes)
jaggery 1 cup(refer notes)
ghee 2 tbsp
cashews 2tbsp
raisins 2tbsp
cardamom powder 1tsp
dry ginger powder 1/2 tsp

Method
-Wash,peel and cut the papayas in water,cut into cubes.(refer notes)
-Place it in a pan with 1 cup water and let it cook on medium flame covered.It may take 15-20 minutes.If the water dries up,add half of the thin coconut milk.
-In the meantime,melt the jaggery in half cup hot water.Strain the impurities,keep aside.
-Add the remaining thin coconut milk in the cooked papaya.Slightly mash the papaya pieces.
-Let it cook for another 10 minutes on medium flame until the pradhaman thickens.Keep stirring in between so that it doesn't stick to the bottom of the pan.
-Heat another pan and add ghee.Fry the cashews followed by raisins,add it to the pradhaman.
-Add the cardamom powder and dry ginger powder.Lower the flame to low heat.
-Add the thick coconut milk,let 1-2 bubbles appear at the surface.Switch off flame.
-Serve warm or cool !!

Servings~ 3-4adults

Notes
* The outer tough skin should be cut thick as it may leave a bitter taste.Please check the taste of a cut piece before boiling.
* If you are using coconut milk from shredded coconut,then add the third extract milk to cook papaya follwed by the second and finally towards the end add the first.(thick)
* I used the canned coconut milk(Chaokoh brand).I diluted the 3-4tbsp of thick coconut milk in 1 1/2 cup water to get thin coconut milk.
* You can fully mash the papaya pieces too but we like tiny crunch bits so I just mashed 3/4 th.

Just a closer view:)

Sending this to Know your Natural Sweetness-Jaggery, hosted by Achu @ Tangy Minds ,Guest host VFAM- papaya,

Prawns Biriyani(Dum Style)

Prawns biriyani is my kids favorite.They love this as prawns has no bones in it,so my work becomes easier too.I had prepared prawns biriyani long before,do check that simple version.This is a moderately spicy version,please do modify the spices according to your taste buds.And in this I used the dum style,so this retains the flavors more in the biriyani.Do try this out,if you love prawns :-)

INGREDIENTS
To cook rice
basmati rice 2 cups
water 3 cups
ghee 1 tbsp
cinnamon 1'' piece
cloves 3-4
cardamom 3-4
star anise 1
peppercorn 5-6
bay leaves 2
salt

To marinate
prawns 2 lb(20-25 large)
ginger garlic paste 1tsp
chilly powder 1tsp
pepper powder 1tsp
turmeric powder 1/2tsp
salt

To prepare masala
onion 1 1/2 large sliced
tomato 1 1/2 medium sliced
turmeric powder 1/2tsp
chilly powder 1 tsp
coriander powder 1 tsp
pepper powder 1 tsp
garam masala/ biriyani masala 1/2 tsp
green chillies 4 slit vertically
ginger garlic paste 1 tsp
curry leaves
mint leaves 4-5sprigs chopped
cilantro 4 -5sprigs chopped
salt
oil 4 tsp

To garnish
onion 1 large sliced
lemon 1/2
cashews
raisins
ghee 1-2 tbsp

METHOD
-Rub the prawns using salt and lemon.(I usually apply it all over the prawns and leave it for 15minutes.)Wash under running water 5-6 times until all bad odor disappears or else repeat the first step.
-Marinate the prawns using the ingredients listed above for 1/2 -1 hour.
-Wash the basmati rice and soak in water for 30 minutes.
-Heat ghee in another pan and fry the cashews,raisins.Keep aside.Fry the rice in the same ghee for 2-3minutes after draining the water.
-Place a cooker with 3cups water,add salt and the other spices listed under cooking rice .Bring to boil and add rice.Keep on medium flame.Cover and cook till the water evaporates and the rice is cooked.Put off flame.
-In the mean time,Place another pan on medium heat,add oil .Saute onion till translucent.Add the green chillies,curry leaves,coriander leaves/cilantro,mint leaves.Saute and add the ginger garlic paste.
-Add the chopped tomatoes and cook till mashed.
-Add all spices listed to prepare masala and saute for 2 minutes till the raw smell of spices vanishes.
-Add a cup of water and salt.Bring to boil.Add the marinated prawns to it.
-Cover and cook for 15minutes till gravy thickens.Keep this in low -medium flame.Add the cooked rice on top.Squeeze the lemon juice on top.
-Cover or seal it tightly using maida or atta or a tight lid and leave for another 15-20 minutes on low flame.
-Heat another pan with 3tsp of oil and saute the onion for garnish (I have skipped this)till brown and add to the cooked rice along with fried cashews,raisins and chopped cilantro .
-Serve it with raitha, papad & pickle!!


Servings ~ 3-4 adults

NOTES
*You can fry the prawns if you want it more tasty.
*You can also skip the fried onions for garnish too.I have skipped too.
* The spice level is on a higher side,if you wish a milder version- please reduce your spices esp pepper powder and green chillies according to your taste buds.
*This is a low fat version of prawns biriyani with very less oil and ghee.You can increase the ghee amount.

Sending this to Virtual Eid Potluck party,Spotlight-Rice/Roti/Pulao/Puri

Laced Rice Pancake & Corn Stew | Appam & Corn Ishtu

Appam is a common breakfast menu in Kerala and invariably stews pair best with appams.Stews can be made with a non veg items like chicken stew or mutton stew or beef stew;or a veg version like vegetable stew,mixed bean stew.My family likes corn on the cob and corn kernels too.I had a packet of corn kernels in the freezer and so prepared a stew with this.This was a very healthy combo with appams,we all liked it a lot.Do try this out if u like corn kernels:-)

Ingredients
for appam
raw rice 2 cups
yeast 1tsp
cooked rice 1/3 cup(refer notes)
coconut milk 11/4 cup(refer notes)
cumin powder 1/2 tsp
sugar 1tbsp
salt 1/2 tsp
for corn stew
corn kernels 1 cup
potato 1 mashed (medium  size)
onion 1 sliced
ginger garlic paste 1 tsp
green chillies 3-4
thick coconut milk 1/3 cup
thin coconut milk 1 cup
coriander powder 1tsp
pepper powder 1 tsp
garam masala 1/2 tsp
turmeric powder 1/2 tsp
salt
oil 2tsp
curry leaves few

Method 
for appam
-Wash and soak the rice in enough water for 3-4 hours.Add this in a blender/mixer/grinder and grind it till smooth with little water added.
-Remove this in a bowl and grind the cooked rice  until smooth.Add this to the same bowl,mix the coconut milk in it and dissolve the yeast in about 3tbsp of warm water,add the sugar in  it.Add salt and leave aside for 6-7 hours to ferment.
-Mix the batter well before making.
-Heat an appachatti or a non stick pan with sides.Let it heat well on medium heat and pour a laddle of batter in it.Swirl the pan by holding the sides such that it forms a lace at the sides.Cover the pan and cook on low medium heat.Open the lid after 2 minutes to note the sides starts to give up and slightly browned.Remove it on a plate and repeat the same steps for other appams.
-Serve with chicken stew/ mixed bean stew / corn stew(recipe follows) :-)

for corn stew
-Boil the potato in a pressure cooker until 3 whistles with water and salt.Release pressure,drain water and mash the potatoes.
-Thaw the corn kernels either by putting in hot water or using microwave.OR if you are using fresh corn kernels you can skip the thawing.
-Heat oil in a pan and add the sliced onions,and curry leaves .Saute onions till translucent.
-Add the ginger-garlic paste,green chillies and saute till raw smell disappears.
-Add the corn kernels and saute again.
-Add all the spices on low flame and saute till raw smell disppears and wait till the raw smell disppears.
-Add the thin coconut milk and bring to boil.Cover and cook for 10 minutes.
-Wait till the gravy slightly thickens.Adjust salt and increase pepper powder if required for spiceness.Lower the flame and add the thick coconut milk and wait till one or two bubbles appear at the surface.Put off flame and remove from fire.
-Serve with appams!!


Servings ~ 15-17 appams

NOTES
* Don't stack appams one above the other when hot otherwise it may stick together.Wait till it cools slightly and then stack.
* You can grind the equal amount of shredded coconut too instead of coconut milk.
* In place of cooked rice,you can heat about 1/2 cup water in a pan.Add rice flour in it and dissolve the flour gently,keep stirring till the water is completely absorbed and it forms a solidified thick paste.Put off flame and let it cool.Add this to the ground batter ,mixing gently without lumps.This method is known as kappi kurikayathu /pav kachunathu.

Ripe Mango Chutney

How many of you love chutneys ??I love variety of chutneys with samosas,chaats,sandwiches,dosas or idlis and invariably end up experimenting new chutneys.This was a similar try,and was a delicious one with a sweet,sour and spicy touch.You may call me a mango maniac after seeing so many mango recipes posted in this season but truly speaking am very fond of mangoes.Do try this out when you are bored of the regular coconut chutneys and tomato chutneys :-)

Ingredients
ripe mango 2 small or 1 large
chilly powder 1/2 tsp
cumin seeds /cumin powder 1/4 tsp(optional)
lemon juice 1tsp(optional)
salt

Method
-Wash and peel the mango,slice them in cubes.
- Blend the pieces in blender until smooth along with chilly powder,cumin seeds, lemon juice and salt.
- Scoop and serve with dosas!!

NOTES
* You can skip the cumin powder if you don't like the cumin flavor.
* You can serve this with samosas too.
* Increase the spiceness if you desire,this version is mildly spicy.

Stuffed Buns (Savory filling & Nutella filling)

Buns had always been a fascination to bake,I always love the golden flaky top.These buns are so soft like pillows and very delicious too.Believe me,I was always reluctant about baking buns until earlier I prepared the stuffed buns(sweet version) with coconut filling but this time I badly wanted to eat the buns with savory filling.Kids as always love sweet things,so I made two of them scooped with nutella,they just loved that surprise inside the buns.I almost used the same dough for the buns and just made changes in the filling.Enjoy baking these yummy soft buns,we really loved it :-)

Ingredients
for buns
all purpose flour 2 cups+ 1/2 cup
sugar 1/4 cup
active dry yeast 1 tbsp
egg yolk 1(reserve egg white)
egg white for glaze
warm water 3tbsp
leuk warm milk 1/2 cup
butter 2 tbsp(1/4 cup melted)
oil 1/4 cup
salt to taste
sesame seeds to garnish

for savory filling
potato 2 medium boiled & mashed
carrot 1 chopped small
peas(frozen) 1/3 cup
onion 1 chopped small
ginger-garlic paste 1 1/2 tsp
chilly powder 1/2 tsp
turmeric powder 1/3 tsp
cilantro leaves 3-4 sprigs chopped
salt
oil 2 -3 tsp

Method
For dough
-Melt the butter ,keep aside.Boil the milk ,keep aside.Beat the egg yolk lightly.
-Add the yeast in warm water and add a tbsp of sugar in it.Let it stand for 10 minutes till frothing appears.
-Sift the flour ,add salt ,sugar.Mix well.
-Add the yeast mixture and keep mixing.Add the milk when leuk warm to the flour.
-Add the melted butter.Add the egg yolk and remaining oil.
-Add the reserved half cup of flour if sticky.Knead with hands for 10 minutes to form a smooth dough.
-Cover the bowl and keep to rise for 1 hour or doubles in volume.
-After 1 hour,punch down the air and knead again.Divide the dough into 7 equal balls.
-Cover and leave again for 30-45minutes.

Preparing the filling-
-Wash and peel the carrots & potatoes.Cut small cubes and place the carrots,microwave in a microwave safe bowl with enough water and salt for 5 mins.Then,add the potatoes in it ,check water if required.Microwave for 10 -12 mins on high until its cooked well.
-Drain the water & mash the potato completely and carrots partially.Keep aside.
-Heat oil in a pan and saute onions till translucent.Add the ginger -garlic paste and saute till raw smell disappears.
-Add the thawed peas and saute.
-Add in the spices and toss it well.Add in the mashed carrots and potatoes.Toss the masala,add in the cilantro leaves .Put off flame .Let it cool.

Preparing Buns-
-Pre heat oven to 350 degrees F and line a tray with cooking spray.
-Punch down the air again from each made ball and make a disc shape in your palm.Place about 2tsp of filling and seal it completely.Place the sealed side down on the baking tray.(for detailed pics,watch here)
-Brush the top with the reserved egg white and sprinkle a few sesame seeds.
-Repeat the same for all other 6 balls and place on the baking tray.
-Wait for 20 minutes,let it double in size again .
-Place it in the oven and bake at 350 degrees for 20-25 minutes.(I got it ready at 21minutes)
-Cool on wire rack for 5 mins and serve with tea!!

Servings ~ 7 buns

NOTES -
* I used nutella for 2 of my buns as I wasn't sure if kids will love this filling.If you are using nutella ,place about 2 tsp of nutella in the center of the disc and seal completely.
* You can double the ingredients and make more buns.
* If you want to change the filling,you can do that with your desired filling.

Homemade Grape Jam

The store brought jams,toppings and preserves have large amounts of sugar and less of fruit flavors compared to the home made stuff.My mother used to prepare all kinds of jams and that varied esp with the seasonal fruits because those are very economical during that particular season and can be used for a long time as jams.We used to love chapathis rolled up in jams as kids.Recently,I got a packet of grapes for a reasonably cheaper rate and so the first thing that striked my mind was to make jam.Jam making is not that difficult task just that you require to keep stirring till you finish.Usually,grapes are boiled and mashed to make jam but here I have simplified this step by simply pureeing the grapes.Do try this method and enjoy your home made jams !!!

Ingredients
grapes 3 cups
sugar 6 tbsp(refer notes)
lemon juice /citric acid 2 tbsp

Method
-Wash and stem the grapes.Put it in a blender without adding water.Blend it 3-4 minutes,strain the juice and add the remaining coarsely ground skin and blend again till smooth or atleast 3/4th done.
-Heat a non stick pan and pour the pureed grapes mix and keep stirring on medium heat.(Check not to burn the bottom of the pan)
-Add the sugar and mix again.Then,add the lemon juice or citric acid ,keep stirring.
-Wait till it thickens in consistency.(takes about 25-30 minutes)
(TESTING)-Add a tsp of jam in  a plate,chill about a minute and tilt the plate.The jam if ready will not be runny.
-Put off flame and let it cool completely.
-Spoon in bottles and use for bread !!

Servings ~ 1 small bottle


NOTES
* You can add sugar as per the sweetness of grapes and also as per one's sweet tooth.
* You can also add water about 3/4 th cup to increase the quantity but I haven't used that.

Raw Papaya-Black eyed Peas Thoran(Stir fry)

Raw papaya was one of my childhood favorite and in variably many other vegetables too.I used to love the raw crunchy ones and have sliced ones just like that.And mummy used to peel and cut raw papaya for thoran(stir fry) and I used to grab these thin slices and have it from that.But after coming here,I had not seen the raw papaya until recently I hooked one at the stores.The perfect combo with this is the red chori peas/red cow peas (vanpayar),but I didn't have that and so used black eyed peas.This makes a very filling stir fry with rice.Hope u'll make & enjoy with rice!!

Ingredients
Raw papaya 1 small
black eyed peas 1 cup cooked(refer notes)
grated coconut 1/2 cup
onion 1 small chopped
green chillies 3-4
ginger chopped 1" piece
chilly powder 1/2 tsp
turmeric powder 1/2 tsp
mustard seeds 1/2 tsp
salt
oil 2 tsp

Method
-Wash and cook the beans with salt and turmeric powder.As I used frozen packet,so didn't pressure cook them.If you are using red chori peas(vanpayar),please do pressure cook.
-Peel and cut the papaya in two halves.Deseed and wash it again.Chop it fine as like we do carrots or cabbage for stir fry.Keep aside.
-Heat oil in a pan,splutter mustard seeds.Saute onion ,add in the chopped ginger and green chillies.
-Then add the chopped papaya and grated coconut.Add in the spices.Toss it well,add salt.
-Cover and cook for 5-7 minutes.
-Add in the cooked beans,along with water &cook again for another 10 minutes.Adjust salt.
-Uncover the lid and dry up the water content in it on medium -high heat.
-Serve it hot as a side dish for rice!!

Servings~ 4 adults


NOTES
* I have used the frozen packet of black eyed beans.Actually  red chori or vanpayar is used.
* For added taste,mom usually tempers it with a tsp of boiled rice too.It splutters and gives a unique taste.I haven't done that.
* If you wish a more spicier version,do add half a tsp of chilly powder too.

Boiled Tapioca & Red Dry Chillies Chutney | Kappa Puzhungiyathu & Mulaku Chammanthi

A very old traditional authentic dish of Kerala is the boiled tapioca(kappa puzhukku or kappa puzhungiyathu).The famous combo with this is the kanthari(green chillies chutney),many of the keralite homes had this for breakfast or lunch in the southern parts of Kerala.Years passed by and now things have changed there too,now we get to see this stuff only in the thattukadas(street shops).But being miles away from home,we alawys cherish the good old memories of Kerala.I wasn't a big fan of tapioca when in India but our taste buds keeps changing ryt.So has mine..now I wish to have these traditional ones a lot,probably distance from home has brought out my craving for these foods.Anyways,am happy that I could get yuca here and so could make this at home.This mulaku chammanthi (red dry chillies chutney)is a deadly addictive combo,just loved this.The chutney is bookmarked from kothiyavunnu.com.Thanx Sangeetha for sharing this recipe.Enjoy trying out at home:-)

Ingredients
For boiled tapioca/ yuca/ kappa
Yuca/tapioca 3 lbs(1.5 kg)
water
salt

For red dry chillies chutney/ mulaku chammanthi
red dry chillies 8
pearl onion 4-6 (peeled & whole)
tamarind 1 small gooseberry size ball
vinegar 1 tsp
hot water 1 tbsp
turmeric powder 1/6 tsp
curry leaves
salt
coconut oil 2tsp

Method

FOR BOILED TAPIOCA (Kappa Puzhungiyathu)-
-Peel the skin of tapioca (both the brown and thick pink color)until you reach the white part.
-Cut in cubed pieces,wash under running water until the water turns clear from milky white.
-Boil the tapioca in a thick bottomed vessel with enough water(water level above the tapioca cubes).Wait till it starts to boil,let it boil for 3 minutes.Remove from flame,drain the water completely.
-Add the same amount of water and boil over again with salt. Cook until its done.(Mine got done within 12 minutes)
-Drain the water and serve with chutney or fish curry !!

FOR RED DRY CHILLIES CHUTNEY(Mulaku Chammanthi)
-Heat oil in the pan and roast the chillies followed by the peeled pearl onions until lightly browned on low medium heat.(Check not to burn chillies)
-Allow to cool and grind the roasted chillies,shallots,and tamarind to a coarse paste without adding water,if required add the 1 tbsp of hot water.
-Transfer the mixture in a bowl,add vinegar,salt and oil used for frying.Mix and let it stand for 5-7 minutes to enhance the flavors.
-Serve it with kappa puzhungiyathu(boiled tapioca) /idlis/ dosas/ curd rice,Enjoy!!


Servings ~ 3-4 adults

NOTES
* You can use equivalent amount of red chilly powder too and can use chopped onion instead of shallots but it tastes best with the original ingredients mentioned.

Sending this to EP Series :Curry leaves or Red Dry Chillies hosted by Poonam @ Spicy Aroma