Print Friendly and PDF

Thursday, January 31, 2013

Mutta Aviyal | Egg & Vegetables in Coconut Sauce

Mutta avial is a traditional kerala side dish with all the richness of avial (mix of vegetables in coconut sauce)and eggs.It best pairs with appam /Idiyappam and also serves a great side dish for rice too.This is a mildly spicy dish which even kids can enjoy too and a very healthy one too.I have used only potatoes in this dish but you can add drumsticks,carrots,egg plants too.Do check this out !!

eggs hard boiled 6
potato 2 medium sized
chilly powder 1 tsp
turmeric powder 1/4 tsp
green chillies 4-5 slit vertically
tomato 2 small chopped
onion 1/2 sliced
curry leaves
coconut oil 2 tsp

to grind 
coconut grated 1 cup
cumin seeds 1/2 tsp
garlic clove 1-2
shallots 4-5


  • Boil the eggs and place in ice cold water for 10 mins. De shell the eggs,and cut into halves and then quarters.(Don't crumble the egg yolks)
  • Peel the potatoes and cut thick long slices.Place it in a bowl of water,leave aside.
  • Bring one cup of water to a boil,add the potato slices,sliced onions,slit green chillies, turmeric powder,chilly powder & adequate salt.Let it cook for seven mins,until half done.Add in the tomatoes and cover,cook till tomatoes are mashed and potatoes are done,water is almost evaporated.
  • In the meantime,grind the coconut,cumin seeds,garlic clove and shallots to a smooth paste.Add this paste in the cooked vegetables and mix well.Adjust salt now,add if required.Let it cook for 2-3 mins,add the quartered eggs.(Don't mix too much,gently fold in )Put off flame after a minute.
  • Add in the fresh curry leaves and coconut oil.Leave covered for 5 mins and then mix,Serve with rice/ Appam / Idiyyappam !!

Servings~ 2-3 adults

* You can add drumsticks too in this curry or any other vegetables of your choice.

Wednesday, January 30, 2013

Announcing -Flavors Of Cuisines & Inviting Hosts :)

As you all know EP series-Herbs & Spices had been a major event in the last year at my space & had been successful with all the enthusiastic participants & the dedicated hosts.Its getting over by this month.Am happy that we could cover all the major herbs & spices without any duplication.I would also like to thank each one of you for all your contributions to enlighten the related recipes with each of the herb & spice.I would also like to share the roundup page posted here of all the months so that you can view them all at one place for all your future references.Click on the respective herb or spice to go the round up page of the respective herbs & spice.
Starting from Feb'13,I would like to start up a new series-"Flavors Of Cuisines".This series would mainly cover the important cuisines of the world.Cuisines as u all know is a set of cooking traditions & practices often associated with a specific culture.How about that? Each month,I would like to cover a cuisine to bring about all the famous recipes in that particular cuisine.Starting next month,I would like to invite hosts to take over the series.Hope you all liked the healthy & challenging idea behind the theme.

For Feb'13,Jannet(love to experiment) @ My Food Treasures has happily consented and is guest hosting the event at her space with the theme "MEXICAN CUISINE".Please drop in her space for the event rules,links & logos.Also,Looking forward to all the interesting,yummy recipes that you can bring out to make the event a huge success.You can link two old or archived entries too.Wish you all good luck,Friends !!

(Do drop me a line at julstreat(at)gmail(dot)com if you are interested to host for a month and specifying the cuisine too so that we can know at the earliest & confirm the months)
Please check the link here to find out the free months and available cuisines.

-Guest hosts will be awarded  a hosting award for guest hosting that particular month and also I would select the Best host award which will be selected by the end of the series for their consistence,time keeping,word spreading & round up posting during their hosting month.
-The event runs for one full month starting from the 1st -last day of the month.
-Hosts can choose your interested "cuisine" at your own discretion,just make sure that its not already taken or booked.The famous ones that I could think are Thai Cuisine,Indian Cuisine, Italian Cuisine,French Cuisine,Indian Cuisine,Arab cuisine, American can chose from these or bring out a new one.
-The hosts who can accept both vegetarian & non vegetarian posts in their space are invited.Just wished to make sure both veg & non veg recipes are linked & nothing is missed.
-Announce the event at your space a day before the starting date and add in the logo.It would be nice if you leave a note to link my event announcement page as well along with your event announcement page.
-The link to the round up of event should be sent to me so that I can publish it in the round up page calender at my space too.
-The awards can be your given at the host's own discretion.
-Hosts can combine any give away's to with the event if planning.

Over to My Food Treasures   .......  :)

Monday, January 28, 2013

Mini Cheesecakes (No Bake)

A"no bake" cheesecake means that the cake is not baked or cooked in oven.This cake contains no eggs or flour but still has the rich and tangy flavors of cheesecake and is smooth and creamy.This cake can be stored in  refrigerator for several days.There are many who don't like cheesecakes but this mini cheesecakes makes a perfect serving for any parties and would definitely gain you accolades.I was a bit nervous about the outcome as the original recipe was to prepare in a 8-9" tart pan with removable bottom.But I went ahead and tried to make it smaller servings in muffin liners and that's why,I couldn't click any step by step pictures.Surprise! Surprise !!they came out really good and could be easily removed from the paper liners.Do give these mini cheesecakes a try and Enjoy !!

for the crust
graham crackers /digestive biscuits 1 1/2 cup+ a little more (powdered/crushed)
butter 85 gm(6tbsp)
granulated sugar 2 tbsp

for cheese filling
cream cheese 8 oz
heavy cream 1 cup
vanilla extract 1 tsp
granulated sugar 1/4 cup

for topping
strawberry syrup/sauce with berries or cherry pie filling

To make crust
Line a muffin tray with paper liners.Powder /crush the graham crackers /digestive biscuits.Add the sugar and melted butter to the crumbs and mix well.Scoop two teaspoon of mix in the paper liners and press unto the paper liners on the bottom and sides of the liner.Repaet the same step for all 12 liners.Cover with a plastic wrap and refrigerate to chill until you make the filling.
To make cheesecake filling
In a clean bowl,beat the cream cheese until smooth and creamy.add the sugar and beat until light and fluffy.Scrape down the sides of the bowl and add in the vanilla extract.In another clean bowl,beat the whipping cream until soft peaks.Fold in the cream cheese and whipped cream.Pour in the filling over the prepared crust.Smooth the top.Cover with a cling wrap and refrigerate for 1 hour.Add in the strawberry syrup with cherries topping or cream cheese pie filling or a fruit topping of your choice.
Refrigerate again overnight until set.

Servings~ 12 mini cheesecakes

* I have used marie biscuits in this recipe.
* Adding sugar to the crust is optional as biscuits already have sugar in them.
* Overnight refrigeration is an important step or else the crust may not come out properly.
* You can try the same recipe in a tart pan(8-9") with removable bottom.
* Be very gentle to remove the paper liners or else the crust will break.And serve with in 10 minutes after removed from refrigerator otherwise the butter will melt as its a no bake cheese cake.
* Store unused ones in refrigerator for several days.
* If you wish to bake the crust,then bake the crust @ 350 degrees F for 10 minutes.Cool down the crust and fill the cream cheese filling.

Sending this to Valentines Day Recipe Contest Hosted by Priya@ Priya's Versatile Recipes

Thursday, January 24, 2013

Goan Fish Curry

Goa is one of the smaller states in India and is renowned for beaches,an international tourist spot as we all know however Goa is equally famous for its flavorful food too.When we talk about food,rice with fish curry is the staple diet in Goa. Goan cuisine is famous for its rich variety of fish curry prepared with elaborate recipes.Kerala cuisine &  Goan cuisine have a coincidence that both use coconut & coconut oil abundantly in cooking,along with chile peppers,spices and vinegar giving it a unique goan flavor.What a superb blend of flavors,Isn't it?? True friends, its indeed a very delicious curry.It has the richness of coconut and a great fusion of spices & tanginess.Though the ingredients list is long but this can be done in very simple steps and the curry is ready within no time.Enjoy making this at home !!

any firm fish/pomfret/king fish 1lb/500gm/6 pieces
to marinate fish(optional step)
chilly powder 1 tsp
turmeric powder 1/4 tsp
to dry roast & grind
coriander seeds 1 tbsp
cumin seeds 1 tsp
dry red chillies 4-5
coconut shredded /grated 1/2 cup
tamarind pulp 2 tbsp
ginger 1 tbsp
garlic cloves 2-3
to prepare gravy
onion 2 large chopped fine
green chillies 2 chopped
tomato 2 large chopped fine
chilly powder 1 tsp
turmeric powder 1/2 tsp
salt to taste
malt vinegar/ white vinegar 1 tsp
cilantro 3-4 sprigs chopped
oil 2 tbsp(preferably coconut oil)

(Caramelised fish on the right)

  • Clean the fish by rubbing sea salt and wash under running water.Drain water,keep aside.
  • Marinate the fish pieces with chilly powder,turmeric powder and salt.Leave for 15 minutes.
  • Heat a pan and dry roast the red dry chillies,coriander seeds and cumin seeds.Powder it in a blender and add the shredded coconut,ginger and garlic along with tamarind pulp.Grind to a smooth paste.
(Dry roasted spices)
  • Heat oil in a non stick pan and add the marinated fish and shallow fry till its slightly caramelised. Drain on a paper towel.
  • Saute onions in the same oil until golden brown.Add in the green chillies. Add in the tomatoes.Cook covered till the tomatoes gets cooked and mushy.(around 2-3 minutes)
  • Add in the chilly powder and turmeric powder.Pour the ground masala in it and cook till the oil separates.Add salt,mix well.
  • Add in 2 cups of water and bring to boil.Add in the fish pieces and cook for around 7 minutes or till cooked.
  • When the fish is fully cooked,add the malt vinegar/white vinegar ,garnish with coriander leaves and put off flame.
  • Serve hot with steamed rice !!

Servings ~4-5 adults

* I have used king fish in this recipe.
* You can skip frying the fish.(Don't deep fry just caramelise the fish for 2-3 minutes either side)This just helps to maintain the shape of the fish and the flavors can seep in nicely.
* Increase the spices(green chillies/red dry chillies/chilly powder) if you want the flavors on the more spicier side.This is a in between the mild and moderate version.

Wednesday, January 23, 2013

Broccoli Stir fry | Broccoli Mezhukuparetti

Broccoli has been always another veggie which I have started using in my kitchen very late after reaching here.But once I started,loved this so much that no week's menu  is complete without these green florets.They look very similar to cauliflower and tastes too the same.And so a simple stir fry to enjoy with your rice or other staples.Do give this a try,friends !!

broccoli florets 1lb (500gm)
onion 1 large sliced
garlic cloves 3-4 sliced
fennel seeds 1 tsp
chilly powder 1 tsp
turmeric powder 1/2 tsp
oil 2-3 tbsp
curry leaves

-Wash & cut the broccoli florets in medium bites.Keep aside.
-Heat oil in a pan,crackle fennel seeds.
-Saute onions until slightly browned all sides,keep stirring.Add in the curry leaves,Add salt & turmeric powder.
-Add the broccoli and chilly powder.Sprinkle few drops of water and cover.
-Cook covered for 10-12 minutes on medium heat,in between give a quick toss,adjust salt.Cover again(prevents from sticking the veggie at the bottom of the pan).
-Uncover and keep sauting till the florets attain a slight brownish color on medium high flame and is shrinked.Serve warm with rice !!

Servings ~ 2 adults

* The quantity reduces considerably after cooking.
* The florets can also be baked at 400 degrees F for 10-12 mins.Spread them on a foil lined tray with oil sprayed.

Monday, January 21, 2013

Munthiri Kothu | Sweet Moong Dal Balls(Fried snack)

Munthiri Kothu | Sweet Moong dal balls is an authentic snack of Kerala, which is prepared with the roasted moong dal,grated coconut & jaggery.Some of these traditional snacks make me truly nostalgic and miles away from home,we definitely crave for them at all times.'Munthiri' in malayalam refers to grapes,'kothu' refers to bites probably;how did this snack resemble a grape?? I feel that when they are fried they have a tendency to stick to one another and resemble a bunch of grapes or after its fried,it resembles like a bunch of grapes when placed together.Anyway,what's in the name,we should know how to enjoy these,Isn't it?

Munthiri kothu & Sukhiyan are both traditional snacks more or less the same but with some good differences too.Munthiri kothu has a longer shelf life over a month(if u could reserve some) and sukhiyan on the other hand stays good for two days.Munthiri kothu is prepared with roasted moong dal where as sukhiyan is prepared using boiled moong dal.Munthirikothu is crunchy and harder compared to the soft filling of sukhiyan.I tried the filling of sukhiyan and tried these sweet moong dal puffs some time back,check that out if you haven't.Munthirikothu has a crispy outer cover and sweet chewy but crunchy filling inside.The recipe is adapted from Swathi's Zesty South Indian Kitchen and modified here and there to adapt to our tastes.Thanx Swathi for the recipe,liked it.This snack is a bit time consuming but worth all the efforts.Kids and adults will equally love it,Try & Enjoy !!

for filling
whole moong dal/green gram/cherupayar 1 1/2 cup(before blending)
jaggery grated 1 cup
water 1/4 -1/2 cup
coconut grated 1 cup
cardamom pods 6-7
dry ginger powder 1/4 tsp
roasted cumin powder 1/4 tsp
for cover 
rice flour 1 cup
salt to taste
turmeric powder a large pinch


  • Wash the moong dal and drain water.Spread it on a clean kitchen towel or paper towel,let the water completely evaporate.Wait for 20 minutes.
  • Heat a pan and dry roast the moong dal till 7-8 minutes until the dal is crunchy,a nice aroma comes and slightly browned.Keep stirring so that its uniformly done,remove on  a plate.Blend it in  a blender or coffee grinder in  a coarse mixture.(Refer notes)
  • In the same pan,add the grated coconut and roast till the water content is evaporated and slightly browned.Grind this coarsely in a blender when warm.Powder the cardamom pods,mix it with coconut.
  • Add the coconut mixture to the moong dal mixture,add in the dry ginger powder,and cumin powder.Combine well.

  • Heat another pan and melt the jaggery with the water.Strain to remove impurities and again bring to boil.Let it boil for 7-8 minutes until it reaches slightly lower than one thread consistency,immediately remove from fire and pour little by little in the mix.Mix it well and leave to cool till warm,start making gooseberry sized balls.Leave it for 15 minutes before you fry them.
  • Make  a batter using the ingredients for the cover; rice flour,salt and turmeric powder.The batter should be without lumps and not very thin.
  • Heat oil in a deep kadai or wok and when the oil is hot.Drop each prepared ball in the batter and drop in the oil using hands or spoon.(hand works better)Wait for 2 minutes until you flip to the other side otherwise it might break open the cover.Keep flipping with a slotted spoon on all sides until its lightly browned.Drain with a slotted spoon and place on a paper towel.
  • Repeat the same until finished.Serve warm with tea or store in air tight containers.

Servings ~ 30 balls

* You can use split moong dal too,but ideally whole moong dal/whole green gram  is used.
* If you are using blender to blend,keep it at the lowest speed or pulse and stop every 30 secs to see if done.Don't powder it very fine,the coarse texture adds the crunchiness.
* This snack can be stored for over a month.But some people prepare this using maida for the cover.In that case ,it will not stay good for long days.
* The balls should fully be immersed in oil.
* Use dark colored jaggery for the authentic color.The consistency shouldn't exceed more than one thread consistency or else the filling will be very hard.
* You can use dessicated dry coconut too.In that case you can add directly to the filling without roasting.
* If you are making a smaller batch,reduce the ratio of ingredients.

Friday, January 18, 2013

Chicken Pulao (Quick & Easy Version)

Chicken pulao is a very inviting and satisfying quick meal, esp in winters, when our body needs fat to overcome the chill. Not only winters, this is a quick delicious recipe which can be served for lunch box, weekend specials or whenever you are short of time.The rice tastes exotic when served with a simple raitha.Though I have used ghee in this recipe, but you can always replace it with oil, however ghee brings out the actual flavours.This recipe uses ground coconut paste, which again adds to the taste, or use cashew paste instead. Check notes on the details of how to use cashews. Do try this weekend and your family gonna demand more :)

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 4-5
basmati rice 2 cups
chicken 600gms  (refer notes)
onion 1 large sliced thin
ginger shredded 1tsp
garlic chopped fine 1tsp
turmeric powder 1/2 tsp
chilly powder 1 1/2 tsp
coriander powder 2 tsp
green chillies vertical slit 3-4
cilantro 4-5 sprigs
mint leaves 4-5
salt to taste
ghee 2 tbsp
oil 2 tbsp
water 4 cups

to grind
coconut grated 1/2 cup
cumin seeds1/2 tsp
cinnamon 1" pieces 2 strands
cloves 4-6
pepper corns 10-15 or 1tsp
lemon juice of 1 lemon (2 tbsp)




  • Wash and chop the chicken in bite size pieces.Drain water & keep aside.
  • Chop all the veggies, keep aside.Wash and soak the rice for 15-20 minutes.
  • Heat oil and ghee in a cooker.Sauté the chopped garlic and shredded ginger until the raw smell disappears.
  • Add in the sliced onions.Sauté until lightly translucent.Add the green chillies and sauté.
  • In the meantime, warm up the whole spices (cinnamon, cloves, peppercorns) in a pan.Then, grind the listed ingredients, warmed spices along with coconut, cumin powder & lemon juice to a smooth paste with very little water.
  • Add this ground paste to the sautéed onions and keep stirring until the raw smell of the ground mixture disappears, water is absorbed, and it forms a ball like masala.
  • Add in the turmeric, coriander powder and chilly powder.Sauté till the spices are warm.
  • Add the chicken pieces, coat the masala and cover, let it cook till half done.Add in 1/4 cup water and salt.(takes about 5-7 minutes covered on medium flame)
  • By this time, boil 4 cups water in another pan/kettle.
  • Add the soaked rice to the half done chicken.Toss rice with the chicken masala for half a minute.
  • Add the boiled water, adjust salt.Mix well.
  • Cover the lid of the cooker and keep on high flame.Cook till 1 whistle, put off flame and remove from heat.
  • Wait till the pressure is released, add chopped cilantro and mint leaves.
  • Mix it gently with a fork and serve with raitha !!

* If you don't wish to use coconut in the paste, soak about 10-12 cashews in hot water for 10 minutes and grind with the spices. Both coconut or cashew adds a little fat and so gets a creamier taste.
* I have used boneless chicken breasts in this recipe.Both boneless and with bones chicken works fine for this recipe.
* Mint leaves is optional, just adds up the flavour.
* You can always increase spices as per your tolerance.And coconut paste reduces the spice slightly, so add the spices accordingly.
* You can always double the ingredients and make a larger batch too.
* You can even add fried cashews & raisins to add more flavours, but I have kept it simple.

Thursday, January 17, 2013

Murmure (Puffed Rice) Chat

Winters make me feel low in energy at times,How about you guys? The cloudy days,drizzling rain always demands a cozy blanket to curl you up,but with kids around these just can't happen.Soups,snacks and crunchy bites are the most appealing dishes in this weather.How about a chatpata chat to sparkle and enlighten your evenings?? We love all kinds of chats and so does this. Murmure(Puffed Rice)or commonly known as 'pori' in malayalam is a puffed grain made from rice by heating under high pressure.Murmure chats always reminds me of travelling in trains & wandering around beaches in India.The vendors usually sell this by hanging a basket around their neck and the color of the chat looks so tempting that you can resist buying these.This a slightly different preparation from the regular chats,it has roasted peanuts & dalia that adds cunchiness.So,why not enjoy the same tastes sitting miles away and a low calorie filling healthy snack !!

puffed rice 6 cups
onion 1 large chopped fine
tomato 2 chopped fine
cilantro 4-5 sprigs chopped fine
to fry
peanuts 1/3 cup
chana dal /pottu kadala 2tbsp
garlic cloves 2 sliced
green chillies 3 sliced
oil 2 tsp
sweet tamarind chutney 2 -3tbsp
lemon juice 2-3 tbsp
chat masala 2 tsp
chilly powder 1/2 tsp (optional)
asafoetida(hing) a pinch
salt to taste


  • Dry roast the peanuts in a pan till lightly browned.Let it cool,rub with your fingers to remove skin if you wish.Keep aside.
  • Heat oil in a pan and fry the garlic slices until slightly browned.Add the slit green chillies,and saute till crisp.Add in the chana dal and fry till lightly browned.Keep aside.
  • Take a large bowl and add in the puffed rice,clear all black ones.Add in the fried peanuts and garlic,green chillies & chana dal. Mix well.
  • Add the chat masala,chilly powder and salt.
  • Add in the chopped onion,tomato,and cilantro.Toss well.
  • Add in all wet toppings just before serving otherwise the puffed rice will lose the crunchiness.Serve immediately!!!

* There is no exact measurements to the flavors,you can always alter by increasing or decreasing flavors as per your wish.
* You can add sev to add more taste and crunchiness.
* You can even add grated carrots or boiled cubed potatoes or pomegranate seeds too.I just kept it very simple to satisfy the hunger of my little pranks.
* You can add boiled chick peas too instead of roasted peanuts.
* You can add a pinch of turmeric powder to add color.

Sending this to Street Food event guest hosted by Archana @ The Mad scientist's Kitchen


Tuesday, January 15, 2013

Apple Pie : Baking Partners Challenge #6

Baking Partners # 6: This month we had been challenged to make pies.We had a total of four recipes both sweet & savory recipes.The recipes were suggested by Tamy @ 3sides of crazy,Gayathri@ Gayathri's Cook Spot, Samantha @ Samantha Menzies.I selected the apple pie recipe suggested by Gayathri@ Gayathri's Cook Spot,suggested from Gayathri for the lovely recipe.I have made a slight change in the recipe by skipping the egg in the crust and added only egg white for the final brushing.As I was baking pies from scratch for the first time ,so took the simplest one to prepare.The second reason of selecting this was that my kids loved sweet pies so I knew savory ones wouldn't be preferred much;though I like savories.Will try out the other ones sometime later.This pie has a puff pastry kind flaky crust and the apples are tender and juicy with the flavors of cinnamon.We all just loved each bite of the pie.Do give this a try and you'll definitely fall in love with this pie,a great way especially for kids to sneak in apples too !!!

all purpose flour 1 3/4 (260 gm)cup
self rising flour 1/2 cup(75gm)
unsalted chilled butter 185 gm or 1 1/2 stick cut in small pieces
chilled water 1/4-1/2 cup
salt a pinch
to brush the top
caster sugar
egg white 1
milk 1 tbsp
for filling
granny smith apples 8
lemon juice 1-2 tbsp
unsalted butter 45 g(approx 1/2 stick)
caster sugar 1/2 cup(110 gm)
cinnamon powder 1 tsp
ground cloves 1/4 tsp


Step 1: Making the dough(The dough is similar to the puff pastry sheet dough)
Sift the flours together ,add salt in a large mixing bowl.Add the cubed pieces of chilled butter and rub lightly into flour with your fingertips.Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Add the chilled water, then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife.Place it over the counter top and bring the dough together to form a ball with your hands, adding a little more water if necessary.There will be chunks of butter seen here & there but that's quite normal.Divide dough into two pieces, one slightly larger than the other.Flatten the balls in disc shapes of 5" diameter,wrap in plastic wrap and chill for 30 minutes.

Step 2:Making the filling
To make the filling, peel and core the apples, and cut each into eight to ten pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discoloring. Place the butter and sugar in a large non stick pan over medium-low heat.When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened and the sauce is thickened Set aside to cool.

Step 3: Rolling out the pie crust
Roll out the larger pastry ball on a floured counter top to a 30 cm circle (about 2mm thick). Roll pastry around rolling pin,brush off any excess flour beneath.Then unroll over a 22 cm(8 3/4" pan) metal pie dish/aluminium foil tray.Gently press into corners and trim off the excess from the sides using a sharp knife.Beat the egg white with milk, brushing some on rim of the base. Place filling in base with a slotted spoon.Roll the small pastry piece to a 25 cm circle.Top it over the filling,covering fully,tuck in the excess sides under the base sides.

Step 4 : Final assembling & Baking
Crimp edges of pastry together with your fingers or make indentation using your knuckles to give a good pattern at the sides or else use a fork.Brush the remaining egg white on top and rim.Chill for 30 minutes. Preheat oven to 180°C, place pie dish on a baking tray. Brush top of pie with more beaten egg, sprinkle with caster sugar.(I haven't sprinkled the caster sugar on top) Cut four-five small air vents in the center of the pie and bake for 45 minutes or until golden brown.Mine was done at 48 minutes.Cool on wire rack and leave to cool for 2-3 hours so that the sauces thickens and is ready to cut,serve !!!

Servings ~ 1 pie of 22 cm(8 3/4 ")

* Flattening the balls in disc shapes makes it easier to roll later after chilling.
* Use chilled butter always.If you're using salted butter,you can skip the pinch of salt in flour.
* Use chilled water to bring the dough together.
* Don't try to get a smooth dough,instead get a rough ball and refrigerate often to prevent the butter from melting.This will give a flaky crust when baking.
* If you wish to bake the pie using eggs,you can mix one egg  with 1 tbsp of chilled water and add to the flour.
* You can store the pie at room temperature for 2-3 days.
* I have taken a few tips from this video too.

Linking this to Baking Partners an effort by Swathi @ Zesty South Indian Kitchen :-)

Check out to see other baking partners have baked,if interested :)

Monday, January 14, 2013

Milk(Doodh) Peda | Milk Fudge & My 400th Post !!

Hurray !! 400th post.. very happy to share this moment with you all friends,well wishers & readers.Never thought I would reach this number when I started off blogging.Thank you so much for all the support and encouragement that you guys showered through comments,mails and likes.Hope you all will extend & maintain the same in my upcoming posts too.A special mention of thank my blogger friends who regularly drop by my space and leave their opinions and inspire me to blog further.I would also like to thank my family  especially my kids who always waited patiently for my dish to be photographed.They had been always the best critics of my dish. Thanx a lot all !!!

So,as I always mention every sweet moment in life needs a sweet to share.This is a simple sweet popularly found in all Indian sweets shops and an easy to make one.I made this using condensed milk and milk powder.This peda has all the richness of milk and a quick one to prepare as dessert when you are short of time.Enjoy making these sweet cuties at home and you'll find them vanished within no time.Check this out,friends !!!!

milk powder 1 3/4 cups
condensed milk 1 can(14 oz;400 gms)
cardamom powder 1 tsp(6 pods powdered)
butter 2 tbsp
ghee a little to grease hands
almonds whole or halved 1/2 cup
salt a pinch(optional)

-Heat butter in a non stick pan,add in the condensed milk and milk powder.Whisk well using a wooden spoon without any lumps.
-Add a pinch of salt,keep stirring until the mixture is thick,takes about 15-20 minutes on medium flame.Don't keep the flame on high otherwise it may burn the bottom of the pan.Add in the cardamom powder and mix well.
-Put off flame and remove from stove top.Leave to cool a bit until its warm to handle.Grease your palms with a little ghee and make small smooth round balls.Place an almond in the center and press down the almond so that the pedas flatten and get shapes.
-Place on a plate and repeat the same steps until you finish.Serve in no time!!

Servings ~ 12-14 pedas

* You can roll the mixture by greasing the surface with ghee,and cut out using cookie cutters to get different shapes,makes easier.
* If your mixture turns very dry and crackles,add a tbsp of milk to loosen it a bit.
* Greasing hands with ghee helps to get smooth pedas.
* You can add about 2 tbsp of cocoa powder to the same mix and make chocolate pedas too.
* You can leave almond topping or even add pistachios as topping.
* You can even add  2 strands of saffron to add color to pedas.I haven't done that.

Friday, January 11, 2013

Fish Curry with Raw Mangoes & Coconut Milk | Mangaittu Meen Curry

Kerala as such is a very small state in India but when it comes to flavors & tastes,there are many wide variations as far as the south ,north or central Kerala is concerned.This is an authentic preparation from Thrissur. All the dishes here are made dominantly with the richness of coconut  milk & coconut shredded including sambhar.I learnt this preparation from my MIL and this tastes exotic with steamed rice.It has a thick rich gravy with coconut milk and the tender pieces of raw mangoes adds flavor to the curry.My family loves this way of preparation a lot and I often make it whenever fresh raw mangoes are available.Do give it a try and you'll definitely fall in love with this dish !!!

firm fish with bones(pompano/pomfret/mackerel/shrimp) 500gm,1 lb
raw mangoes 1 large peeled & sliced (refer notes)
shallots 6-7 crushed
green chillies 4-5 crushed
ginger 1 tsp crushed
garlic 1 tsp crushed
chilly powder 1 1/2 tsp
turmeric powder 1/2 tsp
thin coconut milk 2 cups
thick coconut milk 1/2-3/4 cup
to temper
shallots 5-6 sliced thin
curry leaves few
coconut oil 2 tbsp

-Clean the fish by rubbing sea salt and cut in small pieces,wash under running water until it turns clear.Drain water,keep aside.
-Crush the peeled shallots,green chillies,ginger & garlic together in a mortar or pestle.
-Mix the fish with sliced mangoes,crushed shallots,green chillies,ginger,curry leaves & garlic in a manchatti/clay pot.Add in the chilly powder,turmeric powder.Add the thin coconut milk and salt.
-Heat the manchatti/clay pot on medium flame.Bring to boil,let it cook until the flavors blend well and fish is cooked.It may take upto 10-13 minutes after boil,depending on the kind of fish.
-Lower the flame and add in the thick coconut milk.Put off flame once you see one or two bubbles appearing at the corners of the pot.
-In another pan,heat coconut oil.Add in the sliced shallots for tempering.Add in the curry leaves and saute until the shallots turn purplish pink.Put off flame and add the tempering to the curry along with the oil.Close the lid and leave for 10 minutes to retain the flavors before serving.
-Serve with steamed rice !!

Servings ~ 2-3 adults

* I have used golden pompano/avoli fish.Fillets may not taste very good in this preparation.
* You can increase the chilly powder as per your tolerance.
* The raw mango slices should be medium thick so that it doesn't get over cooked with the gravy.
* Don't boil the curry after adding the thick coconut milk or else it may curdle.
* Manchatti /clay pot brings out the actual flavors but you can use other non stick pans too.

Thursday, January 10, 2013

Banana Dates Walnut Cake ( Eggless )

Banana cakes are very delicious & healthy cake, how about making it even healthier by adding dates & walnuts.Dates are a rich source of dietary fiber which helps prevent absorption of LDL (bad cholesterol) from blood.Also, an essential source of vitamin A, Beta carotene.They also act as a bulk laxative.Walnuts are a rich source of energy and an excellent source of omega 3 fatty acids.Regular use of walnuts helps decrease the bad cholesterol (LDL) and helps increase the good cholesterol(HDL) in blood.And bananas, as u all know, are a good source of potassium, manganese, Vit B6,folate and carbohydrate.This cake is similar to the one, I posted sometime back, Eggless Dates Cake.So, this is a filling cake that can be served for breakfast or as a snack.Do try this & Enjoy !!

all-purpose flour 2 cups
banana 2 mashed (very ripe)
dates 20-22 (pitted & chopped)
milk 1 cup
*walnuts 1/2 cup
sugar 3/4-1 cup
baking powder 1 tsp
baking soda 1 tsp
vegetable oil 1/4 cup
butter 1/4 cup (refer notes)
salt a pinch

-Pre heat oven to 200 degrees F and toast the walnuts in the tray for 10-12 minutes so that the skins are removed easily.Chop small and keep aside.
-Preheat oven to 350 degrees F and line a 12*8" pan with parchment paper at the bottom, coat the sides with butter.
-Sift the flour and add baking soda, baking powder and salt.Combine well, keep aside.
-Mash the peeled bananas with a fork or in a blender.Keep aside.
-Cream the butter and sugar until smooth and combined.
- In a microwave safe bowl, add in the chopped dates with milk and heat on high for 2-3 minutes until dates are softened, or leave soaked overnight.
-Cool it down completely.Blend this mix in a blender till it forms a smooth paste.
-Add the paste, mashed bananas to the creamed butter sugar mix.Add in the flour slowly and finish with the oil.Make a batter without lumps.Add in the toasted walnuts, vanilla extract and stir.
-Pour in the desired baking tray and place it in the oven. Bake for 30-35 mins, or till the tooth pick inserted comes out clean.Cool on wire rack and cut in pieces.Mine was done at 33 minutes.
-Serve with tea or milk !!

Servings~ 12*8 cake

* You can use oil alone by replacing the amount of butter with oil.
* You can use any chopped nuts in place of walnuts.
* I have used 3/4th cup of sugar, yields a moderately sweet cake.Increase up to 1 cup if you desire more sweet.

Sending this to Healthy Recipe substitution event by Anu @ Anu's healthy Kitchen