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Friday, September 30, 2011

Rustic Apple Cake (Tea Cake)

Yesterday I was in a mood to bake something very simple but different from the usual recipes of vanilla and chocolate.Browsing through, I found my eyes upon this fantastic recipe with fresh apples.My brain started blowing out thoughts to prepare this cake as my younger kid has started rejecting fruits in the very form.That was easy sneaking way to feed apples and baked home made cakes were his weakness everytime.This cake is very simple but the looks and tastes are different.We all loved each bite of it  and hope you'll enjoy reading this recipe too!!

Recipe source : You Tube

all purpose flour / wheat flour - 1 1/2 cups
sugar- 1 cup
butter -1 stick (125g)
apples 3(approx 700g) thin sliced and chopped
eggs 2
milk -1 cup
lemon zest 1 1/2 tsp (1 lemon grated)
lemon juice 2tsp
vanilla extract 1 tsp
baking powder 1 1/2 tsp
cinnamon powder 1 tsp
powdered sugar to dust 4 tsp

The baked  apples  are visible at the base

-Pre heat the oven to 350 degrees.
-Wash and peel the skin of apples,remove core,slice in quarters and thin slices further.
-Add the lemon zest and lemon juice to the sliced apples,keep aside.
-Sift the flour and add baking powder,cinnamon powder.
-Beat the eggs till fluffy,add in the butter,sugar and milk.
-Slowly add the flour  and mix thoroughly.
-Add the vanilla extract.
-Slowly add the sliced apples into it and mix it in the batter.
-Pour it in a cake tin greased with butter and flour.
-Place it in the oven at 350 degrees F for 50-60 minutes.
-Cool it completely on a wire rack and dust it  powdered sugar using a sieve.
-Rustic Apple cake is ready to serve.

 Servings 1 cake

*The cake doesn't rise and bloat up like other cakes.

Enjoy the apple leaf carvings and Have a great weekend too !!

Thursday, September 29, 2011

Cheese Cashew Burfi | Kaju Paneer Burfi

The other day I was wondering what to prepare with the Ricotta cheese pack.Kids were very relunctant to the taste of cheese as such and so thought of making it sweet and simple.Then came out the idea of a burfi,which was absent in my posts too..Very simple burfi and a perfect sweet for an untimely guest .The main ingredients are cheese ,milk powder and sugar.I had all these ingredients ready at hand and so tried this out. It was a very lovely treat.To my wonder,I made and cut it into pieces and they vanished in no time :-)

Ricotta cheese/paneer - 8 oz
milk powder 1/2 cup
sugar - 1/2 cup
cardamom powder 1 tsp
cashew nut  - 1/4 cup
ghee 2 tsp

-Heat the paneer in a pan and let it melt.
-Blend the cashews in a bkender until smoothly powdered.Add the powdered cashew to the paneer.
-Add milk powder and sugar.Continue to cook and keep stirring till it leaves the sides of pan.
-Grease a plate or tray with ghee and transfer the contents into the plate,level it with a spoon dipped in ghee.
-Garnish with half cashew on top.
-Refrigerate for an hour, cut into desired shapes.

Servings 10-12 pieces

* You can replace the cashews with any other dry fruits.

Sending this to Anu's Healthy Kitchen hosting Diwali event

Wednesday, September 28, 2011

Inspirational Blogger Award and a Thank You card (cooking varieties)

There was a time when I was new to blogging around 7 months back and was new here.Now I have so many blogger friends and learnt so many things in blogging.Today I feel very happy to be awarded the Inspirational blogger Award which was given to me by Ms.Wan @ Cooking Varieties .She is from Kuala lumpur,Malayasia ; a great blogger ,a great friend.Her interests are compiling recipes and writing /publishing cookbooks for the Interational market.She has always supported my blog through her comments and her comments are always an indepth learning to the post.I feel inspired reading through her comments.As a token of regards,I would love to give her the thank you card for the inspirational blogger award.

The inspirational blogger award is got a very lovely thought of answering 8 questions regarding you as a person and a sweet award too..

The questions are as follows-
1.What makes you laugh,smile or giggle?
2.What are your dreams for your future?
3.If you are going to a cruise,where would it be and why?
4.How would you spend your vacation and with whom?
5.If given a life,what life would you choose ?
Your life now or your past?
6.Is there something that you wished before when you were young but you didn’t get it?
7.Have you been in a situation where you might have given up but you still choose to move on?
8.Is there someone in your life who has been your source of strength and inspiration?

Here are my answers-

I would like to pass it to the following bloggers who have always inspired me through their innovative ideas,awesome clicks ,beautiful posts and also helped me to reach this stage in blogging .Please visit their space if anyone is left out !!So,Friends grab the lovely inspoirational blogger award and please answer the questions accompanied by the award.Copy and paste in your space,feel proud of it!!
1.Shobha @ Food Mazaa
2.Deepa @ Hamaree Rasoi
3.Tina @
4.Sobha @ Good Food
5.Shireen @ Ruchik Randhap
6.Roshan @ Roshan's Cucina
7.Savitha @ Savitha's Kitchen
8.Priti @ Indian Khana
9.Aipi @ US masala
10.Mugdha @ Cooking fundas
12.Priya @ Bon Appetit
13.Priya @ Now Serving
14.Jeyashri @ Jeyashri's Kitchen

I recieved this 'Thank you 'card for passing  Ms.Wan (cooking varieties) the hundred hearts award.Thank you Ms.wan ,as I never had anything like this before.

Happy Blogging!!

Monday, September 26, 2011

Meen Pollichathu / Baked Fish in banana wraps

Today I have a delightful recipe of Kerala,very loved one- Meen Pollichathu / Baked fish in Banana wraps.Baked Fish in banana wraps / Meen Pollichathu is a common delicacy of Central Kerala in India.Usually its Karimeen / pearl spots which are wrapped in banana wraps and baked with a tasty masala mix.But we can replace pearl spots with tilapia/pomfret/ salmon fillets too.The taste may be a little milder compared to pearl spots but we loved it !!

The toddy shops in kerala serves the best recipe of this.There are mainly three steps involved in this recipe .The marinated fish is first carmalized in a shallow pan with oil ,the masala mix is prepared in another pan and finally layered into the banana wraps and sealed thoroughly and cooked again in a a covered non stick pan or oven.Though there is more effort but the final result is awesome !!

for marination
Tilapia fillets -2 large sized
ginger garlic paste 1/2 tsp
pepper powder - 1/2 tsp
chilly powder 1/2 tsp
turmeric powder 1/4 tsp
lime juice 2 tsp

for masala mix
shallots 1 cup fine chopped
tomatoes 2 medium sized chopped
green chillies - 4 chopped
ginger garlic paste 1/2 tsp
chilly powder- 1 /2 tsp
coriander powder- 1 tsp
pepper powder- 1/2 tsp
garam masala - 1/2 tsp
turmeric powder 1/4 tsp
fenugreek / uluva - 1/2 tsp
lime juice 2 tsp
coconut milk 3/4 cup
mustard seeds 1 tsp
oil 5 tsp(preferably coconut oil)
curry leaves

for wrap
banana leaves / aluminium foil to wrap the fish
tooth pick to secure


-Wash and clean the tilapia or pomfret or salmon as per desired using salt and lime juice.
-Cut gashes on the fish if its with the bone,otherwise if using fillets no gashes required.
-Marinate the fish using ingredients listed under marination and place it in refrigerator for 3 hours.
-Heat oil in a non stick pan and shallow fry the fish for 5 minutes each on both sides,till its caramelized.(no need to cook thoroughly)Keep aside on a paper towel.
-Heat oil in the same pan ,splutter mustard seeds.
-Add in the chopped onion ,saute for 5 minutes.
-Add the green chillies,curry leaves and tomatoes.
-Cook the tomatoes till mushy.
-Add the spices and give a quick toss.
-Lower the flame and add the coconut milk ,keep stirring till the masala thickens.Put off flame.
-Clean a banana leaf / foil and add the masala mix ,then place the caramalized fish and add another spoon of mix on top so that its covered completely.
-Wilt the banana leaf on a stove top so that it is easy to fold and wrap.
-Wrap the leaf /foil completely to cover the fish. and secure with tooth picks.(I cooked two in foil and two halves in foil)
-Pre heat oven to 350 degrees and place it in a baking tray ,bake for 20 minutes.
OR  If using the stove method,Use a pan and place the foil / leaf wrap in it and cover with a lid .Keep on medium  flame for 5-7  minutes each side.(I used the baking method)
-You can find the leaves get browned and shrink  so I have not displayed it here,rather used a fresh leaf to place the baked fish.
-Serve hot with lemon wedges and sliced onion.

Also sending this to THE KERALA KITCHEN hosted by Divya of easy cooking this month

Also sending this to SUNDAY SPECIAL  weekly event hosted by Roshan's cucina

Friday, September 23, 2011

Prawns Manchurian -Indo Chinese Cuisine

The word 'Manchurian' itself waters many of our mouths,whether its the gobi manchurian, chicken manchurian or any other variety form.Iam also a big fan of manchurian and same with my family.Kids eat slightly more that day .Very familiar Indo-Chinese appetizer and an important dish in any party.But friends,yesterday I didnot have chicken or cauliflower at home and I badly wished to try it out.The prawns were ready at hand and so innovated with this recipe.I used the prawns with tail on.So,here comes the prawns manchurian.This also tastes equally good and yummy !!

to marinate
 prawns -1.2lb (I used deveined,tail on prawns)
wheat flour -4tsp
pepper powder -1 tsp
corn flour -2tsp
chilly powder -1/2 tsp
pepper powder 1/2tsp
lime juice 1tsp

For gravy
capsicum - 1 cube sized
onion -1 cube sized
tomato ketchup -4 tsp
soy sauce - 2 tsp
chilly powder -2 tsp
ginger garlic paste -2tsp
corn flour 2tsp
oil  5 tsp

  • Marinate the prawns with the mix and keep it in for 4 hours.
  • Heat oil in a skillet and shallow fry the prawns on medium heat,till light brown .Place it on paper towel.
  • Saute the ginger garlic paste till the raw smell vanishes,Add the chopped capsicum,onion and saute till transparent.
  • Saute for a minute and add all the sauces.
  • Mix the fried prawn pieces to it.
  • Mix the corn flour in 2tsp of water and add to the mix.
  • The gravy thickens,adjust salt and serve.

Servings  3 adults

-I prefer shallow frying,you can use the deep fry method if the quantity is more.

Sending this toUmm Mymoonah hosting  ANY ONE CAN COOK :series 34

Wednesday, September 21, 2011

Paneer - Green onion Stir fry / Thoran

Paneer / Cottage Cheese is a richly packed source of protein and a diary product preferred by both vegetarians and non vegetarians.Mostly a very good body building food for the growing age groups as well.There are tons of recipes using paneer in the Indian cuisine and a very delicious ingredient too.This is a very quick and simple recipe similar to the egg burji and the tastes are also similar.

Another intelligent way of moms to sneak the cottage cheese in the packed lunch boxes for kids :-) My kids donot like it in the cube sized form,but this was a trial n error recipe and they loved it. I like green onion cut in any form and also added the green onions to it .You can replace it with any veggies or make it simple with paneer alone.

paneer / cottage cheese - 200gm
green onion 1 bunch
onion 1 small chopped
ginger 1'' shredded
garlic 3 pods thin cut
coconut grated 1/3 cup (optional)
pepper powder 1 tsp
turmeric powder 1/3tsp
salt to taste
oil 3 tsp
mustard 1 tsp
curry leaves

  • Shred the paneer in a blender without adding water and keep aside.
  • Heat oil in a non stick pan ,add oil. Splutter mustard seeds followed by curryleaves.
  • Saute chopped onion and then add ginger ,garlic pieces.
  • Add the spices except salt,and  shredded paneer to it.
  • Cover cooked for 5 minutes on low flame.Add in the grated coconut at this point.
  • Stir it in between to prevent sticking to the bottom of pan.
  • When its 3/4th cooked,add  the chopped green onions.
  • Cover and cook for another 5 minutes.
  • Add salt at this point and dry it up.
  • Serve hot with chapatis or plain rice.
Servings 3 adults

Sending this to The kerala Kitchen hosted by Divya of Easy cooking this month

Also,sending this to Any One can cook Hosted by Umm Mymoonah

Monday, September 19, 2011

Diamond cuts (using Wheat flour) | Sweet Biscuits (2 Versions) | Christmas Recipes

Diamond cuts as the name suggests is the diamond shape of this crispy snack.This is a common flavour from the state of Kerala, God's Own country in India. This is much relished during Christmastime at our place.Grown-ups and kids all love to munch this snack any time.It's deep-fried in oil and can be preserved for days together in airtight containers.This is a simple, easy snack and can be prepared even by beginners.

(Wheat flour version)

The traditional recipe uses maida (all-purpose flour)as the base, but here I used wheat flour as a part of being healthy.If you are using maida, then you needn't add baking powder.The dough can be left for 3 hours before rolling.Also, in the traditional recipe, the diamond cuts are coated with sugar syrup at the end.I have made the previous pic with wheat flour and adding sugar to the dough.But the last pics below, is made with all-purpose flour and wheat flour, coated with sugar syrup. You can try both ways !!
(Wheat flour Version)

wheat flour 1 cup
maida 1 cup 
egg 1  
sugar  3/4 cup powdered
sesame seeds (black) 1.5tsp
baking powder  3/4 tsp
cardamom powder 1 tsp (from 5-6 small cardamom pods)
salt to taste
oil for frying

all-purpose flour 1.5 cups
wheat flour 1 cup
egg 1
salt to taste
cardamom powder 1 tsp
black sesame seeds 1.5 tsp
oil for frying

for sugar syrup
sugar 3/4 cup
water 1/4 cup
cardamom powder 1/2 tsp

Watch on YouTube-



  • Sieve the flour and mix the dough  with salt and baking powder if using.
  • Beat the egg, mix the powdered sugar and cardamom powder, sesame seeds.
  • Mix this into the dough and knead the dough like as for chapathi.
  • Keep it for 4 hours covered with a plastic wrap or muslin cloth.
  • Sift flours and add salt to taste.Add the cardamom powder and sesame seeds.Add in the egg and add water as required to knead the dough like for chapathi. Keep covered for 3 hours.


  • Pinch out large balls and using a rolling pin make a very thin chapati .
  • Using a knife/pizza cutter, cut diagonally on the rolled dough to make small diamond shaped pieces.
  • Heat oil in a wok/ kadai upto 3" deep and wait till it's hot.
  • Slide the diamond pieces into oil carefully so that no spillage occurs.
  • Flip all sides to get uniform heat and browning, keep on medium flame (else they become spongy and not crisp).
  • When the diamond cuts start ringing, drain using a slotted spoon when it turns slightly brown on a paper towel.
  • Repeat the same procedure of rolling till the dough ball finishes.
  • If the dough is mixed with sugar, then can be stored once cooled in containers.If it needs to be coated with sugar syrup, then proceed further.

  • Heat sugar and water listed in a pan until it reaches one string consistency.Add cardamom powder and then slide the fried diamond cuts, mix well.Switch off flame.Wait to cool down before storing or serving.
*If the dough is mixed with sugar, then keep the flame low, as it turns brown very fast while frying.

Hi, this is for your information & hope you have noticed, I have changed my blog's name from 'Tasty Treat' to "Erivum Puliyum".That's a malayalam word meaning spicy n sour.Hope you find my recipes suiting to your tastes and all valued suggestions are counted from my readers.Hope to have your continued support as always, Thanx a lot !!
The current URL :
Happy Blogging!!!!

Also sending this to The Kerala Kitchen hosted by Divya of Easy cooking for this month

Friday, September 16, 2011

Mango Lassi

Mango lassi is a very familiar recipe and a very loved one with the king of fruits.I had this in my draft ever since summer started, but only now did I get a chance to publish this. It's a very simple, quick recipe with full of calories too.Never for dieters, but kids will definitely love the colour and the consistency. My son's favourite too. Enjoy making for your hot summer days.

Preparation time ~ 5 minutes
Cooking time ~ nil
Serves ~ 3 glasses

mango ripe 2 (peeled & diced)
yogurt 1 1/2 cup 
sugar 3 tbsp
ice cubes as needed
sliced pistachios 1 tbsp
mango slices 2 tbsp


Watch on YouTube -


  • Wash, peel the skin of mangoes and cut cube sizes, remove the core.
  • Blend in a juicer or blender until smooth (don't add any water)
  • Add the yogurt and sugar to it, blend again.
  • Refrigerate for 2 hours and serve chilled with ice cubes. Garnish mango slices & pistachio slices.

Wednesday, September 14, 2011

Ela Ada (Ethakka filling) / Steamed Soft Rice Cakes with ripe plantain filling

'Ela Ada' is a commonly used malayalam word for steamed soft rice cakes prepared using banana leaf jackets and is filled usually with coconut and jaggery with a touch of cumin powder or cardamom powder.It is prepared either as breakfast or as snack.These days we get ready made ones in the frozen section of Indian grocery stores.But friends,this is a very simple but very healthy recipe for kids as an evening snack.Now,getting banana leaves may be a question in many of my US friends here,right?? I too had this in my mind,but now am aware that we can get it in the mexican stores here.So, what's stopping you to prepare this oil free,guilt free healthy food ?Go ahead and give a try!!

Related post : Ottada

If you have no access to the mexican stores,you can prepare them using the regular aluminum wrapping foil.I tried one with that too; you need to oil the foil and then apply the rice flour dough evenly.However,when you compare the softness its not as soft as the ones cooked in banana leaves but the taste is good. At times you crave for an ela ada in a place away from Kerala,you can adjust a bit right regarding the texture using aluminium foil too,Isn't it? I prepared the ela adas using ripe plantain as the filling instead of jaggery. I should admit that it was a big hit like my Plantain Pan cakes and Sweet Plantain Puffs.So not boring much with the write up,just check this out !!!

Note the change in colour of banana leaf once steamed

rice flour 1 1/2 cups
ripe plantain 2
coconut grated 1/2 cup
sugar 3 tsp (optional)
cardamom powder 1/2tsp
boiling water 1 cup


  • Take the rice flour in a bowl ,add salt.Keep aside.
  • Boil the water in a pan and add slowly to the flour ,make a soft dough like for chapati.
  • Boil the sweet plantains with the skin intact in a steamer or idly cooker.
  • Mash the plantains after removing skin and add the grated coconut ,sugar, cardamom powder.

  • Wash and clean the banana leaves  and cut out small pieces.
  • Keep a small bowl ready with water and dip your fingers into it ,take a small ball of dough .
  • Place it in the centre of the leaf and spread both sides.If the dough starts sticking to your hands,apply a small amount of water by dipping your fingers into the bowl.

  • Then ,place the filling on one side and fold the other half on top of it as a jacket.
  • Place an idli cooker or steamer and place the filled leaves into it .
  • Steam for about 10- 15 minutes till the ada start to leave the leaf and there is change in colour of banana leaf.

Note the change in colour of banana leaf once steamed

  • Serve it hot as breakfast or a healthy snack.
Servings  12 adas

* If you are using a aluminium foil wrap,then oil it before applying the dough to get the correct texture.

Sending this to The Kerala Kitchen hosted by Divya of Easy cooking  for this month