Chicken Plaited Bread

Kids always stay on the 'hungry mode' on whenever they are at home during weekends or vacations. Have you noticed this with your kids ? And a small snacking idea never suffices them. A filling meal like snacks otherwise the hungry mode is never turned off. Not only the filling snacks, it must be tasty and trending as well. 

If you are looking for something like that, then go ahead and give this chicken plaited bread a try. Am sure your family will love this. The filling is quite simple with a white creamy pasta kind sauce, but you can always change to a desi style chicken version like we do for a cutlet filling. I made the white pasta kind, as my kids love this kind of filling in breads. This filling is not spicy and is creamier. You can add grated cheese to make it even more delicious. Give this a try and enjoy !!

Preparation time ~ 20 minutes

Baking time ~ 40 minutes

Serves ~ a loaf 

Author ~ Julie

Ingredients

to make dough

instant yeast 1.5 tsp

water 1/4 cup

sugar 2 tsp

all-purpose flour 1.5 cups

salt 1/4 tsp

egg yolk 1

egg white (add half to dough, reserve rest for brushing the bread)

milk 1/4 cup

oil (any neutral) 2 tbsp

sesame seeds 1 tbsp

chilly flakes 1 tbsp

to make filling

chicken (boneless) 250 g

salt 1/4 tsp

pepper powder 1/4 tsp

ginger chopped fine 2tsp

garlic chopped fine 2 tsp

onion 1 chopped fine

any neutral oil 2 tbsp

all-purpose flour (maida) 2 tbsp

mixed herbs 1 tsp

chilly flakes 1 tsp

tomato ketchup 1tbsp

milk 3/4 cup

salt to taste

Watch on YouTube -

Method

• Take 1/4 cup leuk warm water in a bowl and add the sugar, mix. Add the instant yeast and mix, leave undisturbed for 10 minutes to proof.
• Separate the egg white and yolk. Keep aside.
• When the yeast is proofed (creamy and foamy), add the all-purpose flour, salt.
• Add in the egg yolk and half of the egg white, pour the milk little by little to the dough. Knead the dough, the dough may be stick but don't worry. Keep kneading for 7–10 minutes.
• Add a tbsp of oil and mix. Add remaining oil to the bowl and on top of the dough. Cover and leave the dough for an hour to rise.
• In the meantime, prepare the filling. Add the boneless chicken pieces, with salt and pepper powder. Cook on medium flame for 10 minutes or till done. Cool completely and shred the chicken with a fork. Keep aside.
• Heat a pan and add oil. To this, add chopped garlic and ginger. Then add the fine chopped onion, sauté until translucent.
• Add the 2 tbsp of flour and cook till the raw smell of flour disappears on low flame. Add in the milk and mix till there are no lumps and is a smooth paste. Add the salt, mixed herbs, chilly flakes. Finally, add the shredded chicken and toss. Add the tomato ketchup and give a quick mix. Switch off the flame and leave to cool.
• After an hour, the dough is risen. Punch down the air and transfer the dough to a baking mat. Roll out the dough in a rectangle shape of 11" and 6" wide. Place the filling in the center leaving enough space on the edges. Cut thick diagonal strips on both sides. Cross over the strips over each other to cover the filling and close the bread. Do it starting from the top and close till the end.
• Transfer the bread to a baking tray with lining. Let the bread rise for another 30 minutes. Brush the egg white on top and add the chilly flakes and sesame seeds. In the last 10 minutes, pre-heat the oven to 350 degrees F or 180 degrees C. Finally, brush any remaining egg whites and place in oven. Bake for 20–25 minutes. Remove from the oven and apply butter on top of the bread for a softer crust. Cool slightly, cut in pieces and enjoy warm.

NOTES

*The filling is quite simple with a white creamy pasta kind sauce, but you can always change to a desi style chicken version like we do for a cutlet filling. 

*I made the white pasta kind, as my kids love this kind of filling in breads. This filling is not spicy and is creamier. 

*You can add extra grated cheese to make it even more delicious.

RECENTLY POSTED CHICKEN RECIPES-

* Chicken Sandwich

* Chicken Pasta

* Cheesy Chicken Bread Omelette

* Chicken Thoran(stir-fry)

* Chicken Bukhari

Pavakka Kichadi ~ Sadya Dish

 Pavakka khichadi is one of the simplest khichadi that you can prepare for sadya and a quick one. Love this simple healthy side dish that has a mild bitter taste along with the sour flavours of yogurt. I have prepared this khichadi with kondattam and so the frying time is quite less compared to the regular fresh bitter gourd. Do give this a try and enjoy!! 

Preparation time ~ 5 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ a small bowl

Ingredients

dried bitter gourd (pavakka kondattam) 1/2 cup

yogurt 3/4 cup

grated coconut 1/2 cup

mustard seeds 1/2 tsp

ginger, a very small size

green chillies 3-4

salt to taste

oil to fry

to temper

coconut oil 1 tbsp

mustard seeds 1/2 tsp

dry red chillies, 2 broken

curry leaves, 2 sprigs

Watch on YouTube -

Method

• Grind the coconut with mustard seeds, ginger(a very small piece), yogurt (2 tbsp) to a smooth paste. Keep aside.
• Whisk the remaining yogurt smooth and keep aside.
• In an earthen pot, add the ground paste. Add 2 tbsp of water to the blender jar along with the whisked yogurt. Bring to a slow boil for 3–4 minutes. Switch off the flame.
• Heat oil in a pan and fry the pavakka kondattam until crisp. Drain from oil and keep aside. Add the green chillies until crisp, drain from oil.
• Add the fried bitter gourd & green chillies.
• Heat oil in a pan to temper. Add mustard seeds, dry red chillies and curry leaves. Fry and pour over the khichadi.
• Add salt, give a quick mix, keep covered for 10 minutes for the flavours to seep in.
• Serve as a side dish for sadya. Enjoy !!

NOTES

* Add salt towards the end, as kondattam already as salt in it. Adjust accordingly.

* You can make the same with other fried kondattam like payaru kondattam.

2 Summer Drinks - Beet Grapes Juice & Carrot Orange Juice

I love those summer drinks that are simple yet bursting with flavours to calm down the heat and refresh the body with a full pack energy drink. This is one of the best two combinations that you can try for your Iftar parties or surprise guests for summers. The natural colour of both drinks are commendable, and the flavours are just superb. Do give this a try and enjoy this summer.

Preparation time ~ 10 minutes

Cooking time ~ nil

Serves ~ 2 glasses

Author ~ Julie

Ingredients

for beet - grapes drink

beetroot 1/2 of 1

grapes 1/2 cup

lime juice 1 tbsp

sugar syrup 1/4 cup

ice cubes 

water 1 1/4 cup

for carrot - orange drink

carrot 2 medium-sized

orange 2 medium-sized

sugar syrup 1/4 cup

ice cubes

water 1 cup

for sugar syrup

granulated sugar 3/4 cup

water 1/2 cup

Watch on YouTube -

Method

• Prepare a sugar syrup by mixing sugar and 1/2 cup water. Bring to a boil till the sugar dissolves. Switch off the flame and leave to cool. Use as needed and refrigerate the rest, can use for a month.

• Peel and cut the beetroot and carrots in cubes separately. Wash the grapes and keep aside. 
• In 2 different bowls, add the beetroot and carrots. Add 1/4 cup water and cook till done. Cool.

BEET - GRAPES DRINK

• In a blender jar, add the cooked beet, grapes and blend smooth without adding water. Pour in a strainer and add /4 water to the jar and pour. Discard the residue after straining. Add the remaining water, ice cubes.
• Pour in glasses after adding sugar syrup and lime juice. Mix and serve chilled.

                                                              

CARROT - ORANGE DRINK

• In a blender jar, add the cooked carrots and blend. Add 3/4 water and blend smooth. Pour through a strainer and add the remaining water to the jar, pour. Discard the residue. To this, add the orange juice(1/2 cup).
• Add the sugar syrup and then pour in the carrot orange drink. Mix and serve chilled with ice cubes.

NOTES

* If you plan ahead and refrigerate, then mix the lime juice and orange juice only before serving, else they leave out a bitter tinge.

* Preparing sugar syrup gives a glossy finish to the drink, you can always add sugar or honey too.

* You can prepare this drink without straining too, In that case add more water to dilute and modify other flavours accordingly.

* You can even add soaked sabja seeds for more cooling.

RELATED POSTS
* Fruit Flavoured Yogurt

* Mango Lemonade 

* Kesar Badam Milk

* Mango Oats Smoothie

* Passion Fruit Lemonade

* Mango Milk Shake

* Passion Fruit Punch

Chakka Varetti Kozhukatta | Steamed Rice Dumplings with Jackfruit Preserve

Kozhukatta is a traditional snack or breakfast recipe of Kerala. The traditional one is already posted here in my blog, if interested checkout here. But this time I prepared the kozhukatta using the jackfruit preserve or chakka varetti. Everyone loved this snack at home, you can prepare this on Palm Sunday for a change from the traditional kozhukatta if you have left over chakka varetti. Or can prepare as a healthy afteschool snacks for kids or as a brekfast recipe. Enjoy !!

Watch the YouTube #shorts on this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 15-16 kozhukatta

Ingredients

for dough

rice flour or idiyappam podi 1.5 cups

salt to taste

for filling

chakka varetti 3/4 cup

grated coconut 1 cup

jaggery syrup 1/4 cup

cashews 2 tbsp

raisins 2 tbsp

ghee 1 tbsp

Method

• Heat water in a pan and boil water. In another bowl, add the idiyappam podi and salt. Mix this well, keep aside. Add the boiling water to this mix and prepare a dough. Cover and leave to cool or till It's warm to touch to knead.
• Heat another pan, add ghee. Add cashews and raisins. Fry until lightly browned. To this add, the grated coconut, chakka varetti and jaggery syrup. Mix everything well till it becomes thick. Switch off the flame and leave to cool.
• When the dough is warm to touch, knead the dough smooth. Roll out small lemon size smooth balls.Flatten the ball and make a pocket, fill in a tbsp of the filling and close securely. Shape them in smooth rounds, else it will break open when steaming.
• Transfer to a steamer with enough water and place the prepared kozhukatta. Steam cook for 10 minutes or till done. Remove from the steamer and serve warm.
• Repeat making all kozhukattas till the dough finishes, steam cook and enjoy.

NOTES

* As I have added cardamom powder and dry ginger powder in the chakka varetti so haven't added when making kozhukatta. If you haven't added in the preserve, go ahead and add 1/2 tsp of cardamom powder and 1/4 tsp of dry ginger powder(chukku podi).

Bread Chocolate Rolls (No Cooking)

Bread chocolate rolls, as the name suggests, these are the simplest quick desserts that you can prepare in no time at home with very few ingredients. The only cooking needed is to boil the cream to make the chocolate ganache. I had some chocolate ganache left out after frosting a chocolate cake and so used that. You can use left over whipped cream as filling too instead of the ganache with your desired flavour too.

This dessert gets ready in no time and how simple to surprise your guests. Give this quick dessert no cooking a try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 5 minutes

Author ~ Julie

Serves ~ 6 rolls

Ingredients

bread 6 slices

chocolate ganache 1/3 cup

condensed milk 2 tbsp

dessicated coconut 1/2 cup

milk 1/2 cup

sugar 2-3 tbsp

melted chocolate 2 tbsp

preserved cherries 6

Watch on YouTube -

Method

• Make the ganache using whipping cream and chocolate compound. I used dark chocolate compound. I made the ganache for frosting a chocolate cake and used only 1/3 cup for making this dessert. Likewise, I have showed the preparation of ganache for the cake frosting, so if you are making only for the dessert, 50 g dark chocolate compound and 2tbsp of heavy cream should be good enough. Prepare the ganache silky smooth and keep aside.
• Mix the condensed milk with the chocolate ganache and keep aside.
• Mix the sugar in the milk until dissolved, leave aside.
• Trim the edges of the bread and flatten the bread slices using a rolling pin. Drizzle the milk mixture to soak the bread lightly on the corners alone, else the bread slice may be soaked too much with the ganache and milk mixture. Add a tbsp of the condensed milk, ganache mix in the center of the slice. Now roll each of the slice very gently so that the ganache don't seep out, and the bread slice shouldn't break. Fix the open ends by adding more ganache mix.  
• Drizzle the milk mix on the finished rolls. Then, roll them in dessicated coconut, place a cherry and repeat doing the same step for making all chocolate rolls till you finish. Arrange them in a plate and add a little more dessicated coconut to the finished rolls. Though you can start using immediately but refrigerate an hour for best tastes. Drizzle chocolate sauce on top for an added flavour and look.
• Enjoy chilled !!

NOTES

* You can use left over whipped cream instead of chocolate ganache. In that case, you can add colours & flavours of your choice.

* Add the sweetened milk very less before rolling the slice because the bread slice may break due to soaking. Be gentle while rolling.

* I have used homemade dessicated coconut to roll the bread rolls.

Strawberry Rasam

Thanks to all who responded to my question on Intsa page about this recipe that this is a rasam. But the unique part of this rasam is that it's not the regular tomato rasam. Strawberry in rasam may sound intriguing, but believe me, it's a very flavourful and tasty rasam. Strawberries are in season and if you are tired of trying out the same recipes with strawberries then give this one a try. This rasam is a quick and delicious one. I have used basic spice powders instead of rasam powder, but you can always use rasam powder. The steps are quite simple for anyone to follow. Check this out !!

Watch the full recipe in YouTube #shorts.

Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Author ~ Julie 

Serves ~ 4-5

Ingredients

strawberry 1 pkt (200 g)

ginger 1/2" piece

garlic cloves 5-6

cumin seeds 1/2 tsp

whole pepper corns 1 tsp

turmeric powder 1/2 tsp

coriander powder 1 tbsp

chilly powder 1 tsp

asafoetida (kayam podi) 1/4 tsp

tamarind extract 1/8 cup

water 2 cups

coriander leaves 2 tbsp

salt to taste

coconut oil 2 tsp

for tempering 

red dry chilli 2 broken

curry leaves 2 sprigs

mustard seeds 1 tsp

coconut oil 2 tbsp

Method

• Wash the strawberries by adding 2 tbsp vinegar and 1 tsp baking soda to a bowl of water. Leave soaked for 15 minutes and then rinse thoroughly. Hull & cut the strawberries in halves.
• Crush the ginger, garlic, cumin seeds and whole pepper corns in a mortar.
• Add 2 tsp oil in an earthen pot and sauté the crushed mix for a minute till the raw smell disappears.
• To this, add the cut strawberries. Sauté for 3–5 minutes till the strawberries are cooked and is easily mashed. Mash a few of the strawberries after adding salt and then add the spice powders on low flame.
• Finally, add the tamarind extract and add 2 cups of water. Adjust salt and bring to a boil. Add chopped coriander leaves, cover & cook for 3–5 minutes (Don't overboil the mix for long).
• In another pan, add the oil. When hot, add the mustard seeds followed by red dry chillies and curry leaves. Pour over the rasam, mix and enjoy with steamed rice.

NOTES

*Instead of strawberries, you can use tomato.

*You can use 2 tbsp rasam powder instead of the spice powders.

                                                 

Orange Fruit Cake

Oranges are in season and mostly during this time, I try baking a cake with the fresh oranges. This time kinnow were in good sale and so grabbed a few of them. I personally don't tolerate these citrus fruits, but kids love them. Kinnow are good for baking as they impart a beautiful colour and are juicier compared to the regular oranges. What do you say about the colour of this cake? I am in love with this colour, looks and tastes exactly like the Britannia fruit cake.

The ingredients are all natural and no added colours and preservatives. Isn't it good to bake this soft, moist cake ? The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct. Though this cake can be made with regular oranges, I prefer to use the sour kind or kinnow variety as it helps to soften the cake than the regular orange cake. I have already posted an Orange Cake (Eggless) long back, check that out if interested. Do give this a try and enjoy the slice with a cup of black coffee !!

Preparation time ~ 15 minutes

Baking time ~ 1 hour

Author ~ Julie

Serves ~ a big loaf (9*5*3)

Ingredients

all-purpose flour (maida) 1 & 3/4 cup

baking powder 2 tsp

salt 1/2 tsp

eggs 3

granulated sugar 1 & 1/4 cup

orange juice 1/2 cup

veg oil 1/4 cup

unsalted butter, melted 1/4 cup

vanilla extract 1 tsp

orange zest 1 tbsp

tutti frutti 1/4 cup

milk 1/4- 1/2 cup

Watch on YouTube -

Method

• Wash and cut the oranges, squeeze out the juices. Strain the juice and keep aside.
• Sift the flour, baking powder and salt twice. Keep aside.
• Add the eggs one by one in a bowl. Add the granulated sugar and beat the egg with sugar. Beat the mix for 3–4 minutes, or until the eggs turn pale and fluffy.
• Pour the orange juice followed by veg oil and melted butter along with vanilla extract.
• To this, add the dry ingredients mix in batches. Mix and fold without deflating the air much.
• Finally, add the orange zest. Mix a tsp of flour to the tutti frutti (prevents sinking of tutti frutti) and add to the batter.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a tray 9*5*3 with parchment paper at the bottom and brush oil on the sides. Dust with flour and shake off excess.
• Add milk to the batter to adjust the consistency (I added 1/4 cup milk, add more or less to get the ribbon consistency). 
• Pour in the prepared tray and pop the air bubbles using a skewer. Place in pre-heated oven and bake for 50–60 minutes (Mine was baked in 60 minutes). I gave the top rod heat in the oven for the last 3 minutes to get the golden shade which can be reduced to 1.5 minutes as this cake, the top changed colour and so removed immediately. Keep a close watch when you give the top rod.
• Cool on a wire rack for 10 minutes and then remove from the tray. Cool completely and then cut in slices. Store in sir tight containers at room temperature for 4–5 days, refrigerate thereafter. 

NOTES

* The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct.

* Though this cake can be made with regular oranges, it's better to use sour kind as it helps to soften the cake.

* I used 2 kinnow oranges to extract 1/2 cup orange juice. Adjust the number of oranges to get 1/2 cup juice.

* The poured batter reaches almost to the full of the tray but don't worry. The batter doesn't flow out when baking.

* The slices taste best the next day. Check that and let me know too.

* You can add chopped nuts or dry fruits intead of tutti frutti. Or you can bake the cake plain too.

* This cake can be baked in a square tray 8' size too.

RELATED POSTS

* Fresh Orange Halwa

* Orange Chicken

* Citrus Pudding

* Orange Cake (Eggless)

Edichakka Cutlet | Raw Tender Jackfruit Cutlets

Tender jackfruit is in season and have you started trying out recipes. Mom used to try out stir-fry and cutlets in this season. Fresh raw tender jackfruit should be used for optimal results. Do you love the raw tender jackfruit thoran (stir-fry)? I just love it and love to have the stir-fry just like a snack rather than with steamed rice. The cutlets are a tastier version than stir-fry but as these are fried, may not be good healthwise. However, these cutlets taste similar to chicken cutlets, and you must ensure that the cooked jackfruit is only crushed in the mixer and not made in a paste for optimal results.  For the stir-fry, I even use cooker for cooking the tender jackfruit but for making cutlets steamer is the best to cook the cut jackfruit pieces so that the pieces are shredded and not made in a paste. Do give these a try this season and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 15–18 cutlets

Ingredients

raw tender jackfruit 3 cups

potato boiled & mashed, 3 medium-sized

onion 2 medium-sized, fine chopped

ginger-garlic paste 1tbsp

green chilli 3

turmeric powder 1/2 tsp

chilli powder 1tbsp

garam masala 3/4 tsp

curry leaves, a few sprigs

bread crumbs 1 cup

egg 1, beaten

Watch on YouTube -

Method

• WHAT IS A RAW TENDER JACKFRUIT ?

Raw Tender jackfruit is one which has no mature seeds or fruit bulbs. The seeds are just evolving or very soft, small ones. Select the right one for the best taste.

• The raw tender jackfruit was a small one that I used, the cooked total shredded jackfruit 4.5 cups but used only 3 cups for making cutlets.
• Clean the jackfruit by sniping off the head end and peel the hard skin. Wash under running water and then cut in small cubes. 
• Place water in a steamer and transfer the cut jackfruit pieces to the steamer and steam, cook for 10–15 minutes until soft.
• Finally, cool the pieces and add to a blender jar. Pulse twice to just shred the pieces. I did it i two batches. Keep aside.
• Heat a pan and add oil. When it is hot, slide the chopped onions and add the ginger-garlic paste, chopped green chillies and curry leaves. Sauté until onions are lightly browned.
• Add the spice powders on low flame and sauté. Finally, add in the shredded edichakka or cooked jackfruit.
• Add salt and mix well. Cover and cook on low flame for 5 minutes. Finally, add the mashed potatoes. Give a quick mix until well combined.
• Switch off the flame and leave to cool.
• Pinch out lemon size balls and shape the cutlets, place on a plate.
• Beat an egg lightly. Place the bread crumbs in a plate. Dip the cutlets in the egg mix and roll in bread crumbs. Repeat this step till you finish rolling all the cutlets in bread crumbs.
• Heat a pan and add oil. Slide in the cutlets and fry them till evenly browned.
• Drain with a slotted spoon and place on layers of paper towels. Serve warm with ketchup. Enjoy !!!

NOTES

* Measure the cooked edichakka and then proceed making the cutlets.

* Add more chillies, if you like it spicy. 

Cheera Choru | Red Amaranthus Rice

Red amaranthus rice or cheera choru is a healthy one pot meal that you can prepare for all. The leaves cook in no time and so it is a quick meal preparation too. My kids love simple one pot meals for lunch box. And so I plan a wide variety of one pot meals, each of which should be healthy and nutritious. I think most of the moms would love their child to eat a nutritious meal rather than relying on junk foods. 

Red amaranthus or chuvanna cheera is usually made cheera thoran at home, or prepare dal with spinach or this red amaranthus. I had also posted a sprouts cutlet that has red amaranthus which is another healthy alternative for kids. Try this simple quick lunch box meal and enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

basmati rice 2 cups

water 5.5 cups

salt 1/2 tsp

cheera (red amaranthus) chopped 2.5 cups

onion 1, small chopped

ginger-garlic paste 2 tsp

turmeric powder 1/2 tsp

chilly powder 1 tbsp

coriander powder, 1 tsp

tamarind extract 1 tbsp

peanuts soaked 1/4 cup

salt 1/2 tsp

oil 3tbsp

ghee 2tsp

coriander leaves 2 tbsp (chopped, optional)

Watch on YouTube -

Method

• Wash & soak the peanuts for 30 minutes.
• Snip off the roots if present and wash the cheera under running water to remove mud/ dirt 3–4 times. Check all the leaves for insects, discard any rotten ones. Cut the stems thin and chop all the leaves evenly. Keep aside.
• Wash and soak the basmati rice in water for 20 minutes. You can use leftover regular cooked rice too. In that case, use approx 5 cups of cooked rice for this measure. If you have lesser cooked rice left, modify all the listed ingredients accordingly.
• If you are using fresh basmati rice, then start by cooking the rice first. In that case, add water(4.5 cups) to a pan and add salt(1/2 tsp). Boil the water and add the soaked rice. Cook till done, or cook for 10–12 minutes. Fluff with a fork, switch off the flame and keep aside till use.
• Heat a pan and add oil. When oil is hot, slide the onions followed by ginger-garlic paste.
• Add the soaked peanuts and sauté on high for 2–3 minutes. Add in the spice powders on low flame. Add the tamarind extract, give a quick mix.
• Add the chopped cheera and mix with the spices. Don't add salt now, add the salt as the cheera leaves are wilted and half cooked. Else, you may end up adding more salt. Cook on low flame for 5 minutes.
• Once the leaves are wilted, add salt and cook covered again for 3–4 minutes. The leaves will leave out water once salt is added.
• Finally, toss in the cooked rice. Adjust salt if needed (I haven't added any). Mix well, add the ghee and chopped coriander leaves. Simmer on low flame for another 2 minutes. 
•  Then the rice is ready to serve with cut cucumbers and raitha/salad.

NOTES

* I used a mix of both chilly powders (1 tsp of hot chilli powder and 2 tsp of kashmiri chilli powder).

* You can use cashews instead of peanuts if your kid has peanut allergy. But this definitely adds a nice crunch to the rice.

* Tamarind adds a mild tangy flavour to the rice, omit if you don't like.

* You can use green amaranth also to prepare this rice, but you may not get this colour to the rice.

Cheese Corn Dosa | After School Snacks under 30 minutes

Cheese Corn dosa is a simple to make dosa that kids love a lot. The sweetness of corn along with the melted cheese tastes delicious as a filling. I have added the mixed herbs of pizza seasoning, but you may always add the Indian spices. Give this a try and enjoy !!

Here is a YouTube #shorts to the recipe.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 5-6 dosas

Author ~ Julie

Ingredients

corn kernels 1/4 cup

onion 1 small or 1/4 cup

mixed herbs 1/3 tsp

coriander leaves 2 tbsp (chopped)

salt to taste

oil 1 tbsp

cheese 5–6 cubes or 6 tbsp grated

Method

• Heat a pan and add oil. Add the chopped onions and sauté. To this, add the corn kernels and add salt lightly as cheese has salt too, cook covered for 4–5 minutes. Add in the coriander leaves. Add mixed herbs and switch off the flame.
• Heat a dosa griddle, pour a ladleful of batter. Spread the batter and add a tbsp of filling. Grate the cheese and add on top. Fold in half and cook till the cheese is melted and dosa is crisp.
• Enjoy !!

NOTES

* You can add grated carrots too in the filling.

RELATED POSTS

1. Left Over Rice Uthappam
2. Indian Coffee House Masala Dosa
3. Masala Dosa
4. Mysore Masala Dosa
5. Chicken Masala Dosa
6. Omelette Dosa
7. Crismson Beets Dosa
8. Barnyard Neer Dosa
9. Dosa Waffle
10. Dossizza
11. Ghee Roast Dosa
12. Pesarattu (Green Gram Dosa)
13. Barnyard Tomato Dosa 
14. Barley Dosa
15. Neer Dosa
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18. Oats Dosa
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Bread Moong Dal Balls | Bread Sukhiyan

Bread moong dals are quick snacks that you can prepare at home, and the protein packed filling of green moong dal with jaggery tastes delicious. If you are looking out ways to finish off left over bread slices, then this is a great option. The filling is similar to sukhiyan, but the cover is crispier than sukhiyan. Give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 12

Author ~ Julie

Ingredients

bread 12 slices

for filling

cherupayaru /whole moong /green gram 1 cup

grated coconut 3/4 cup
jaggery 1/3-1/2 cup
cardamom powder/elakka podi 1 tsp
dry ginger powder/chukku podi a pinch (optional)
salt a pinch

Watch on YouTube -

Method

• Melt the jaggery with 1/ cup water and strain the impurities.
• Wash the dal and add to the pressure cooker. Add a pinch of salt and pressure-cook on high for 2–3 whistles, depending on the quality of the dal.
• After the pressure is released, add grated coconut, melted strained jaggery syrup. Cook again till the moisture is absorbed. Add in the cardamom powder, dry ginger powder (if using). Switch off flame and leave to cool lightly.
• Make lemon size balls of the filling when warm and keep aside.
• Trim the edges of the bread, dip the slice in water, and immediately remove the bread. Squeeze out all the excess water and place one ball of the filling, seal the edges of the bread making a ball shape.
• Similarly, make all the balls and keep aside.
• Heat oil in a wok and check if oil is hot enough to deep-fry the balls.
• Drop in each of the balls and fry on medium flame till it's evenly browned on all sides.
• Drain from the oil and place on paper towels. Similarly, fry all the balls and serve warm with black tea.

NOTES

* You can even make a thick batter with rice flour and water. Dip each of the balls and fry.

* Adding a pinch of salt to the dal enhances the sweetness.

* Don't overcook the dal else the balls may absorb more oil and the filling may not taste good.

FOR MORE KERALA SNACKS RECIPES, CLICK HERE.

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Chocolate Mirror Glaze Cake ~ Happy New Year wishes !!

Wishing all my readers and friends a very Happy & Prosperous New Year !!

Hope everyone had a great start. May the day start with new hopes, new beginnings and newer opportunities knocking at your door. May all your wishes come true and 2024 be a great milestone in your lives.

Frosting cakes are rarely made at home except for kids birthdays, and I go for very simple when frosting cakes as am naive in frosting skills and I lack patience to learn that too. However, this mirror glaze cake looked stunning when I saw many posting this up, so was the wish to try this cake sooner.  This cake is a similar easy to go one for people like me to quick fix a frosting cake. 

Baking has always improved for me over a period of time, from pre packed cake mixes to trying out new trial and error cakes. But frosting has always taken the back seat. As the number of frosting cakes made in a year are less, and so I don't try improving the learning too. 

                                       

This was made for my son's birthday, who is an avid chocolate lover, and so he totally loved the cake and frosting. The chocolate mirror glaze, when poured over the cake, gives an elegant smooth finish. Don't you feel so ? I was quite happy with the outcome. This can be prepared with all basic cake ingredients and frosting also needs fewer ingredients compared to other frosting cakes. Give this a try this holiday season and enjoy.

Preparation time ~ 20 minutes

Baking time ~ 40 minutes

Author ~ Julie

Serves ~ 6' cake

Ingredients 

for chocolate sponge 

all-purpose flour (maida) 3/4 cup

baking powder 1/2 tsp

baking soda 1/4 tsp

salt 1/8 tsp

cocoa powder 6 tbsp

sugar 3/4 cup (6 tbsp)

veg oil 6 tbsp or 1/3 cup + 2 tsp

yogurt or curd 1/2 cup

milk 1/4 cup

vinegar 1/2 tsp

vanilla essence 1/4 tsp

for chocolate ganache 

fresh cream 3/4 cup

dark chocolate compound 300 g

for sugar syrup 

granulated sugar 1/3 cup

water 3/4 cup

for mirror glaze 

water 3/4 cup

granulated sugar 3/4 cup

cocoa powder 1/3 cup

dark chocolate compound 60g (1/3 cup chopped)

unsalted butter 1 tbsp 

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Method

FOR CHOCOLATE SPONGE CAKE

• Sift the dry ingredients twice, keep aside.
• Mix the milk with vinegar and keep aside for 10 minutes until curdled.
• Add the granulated sugar and oil in a bowl and mix. Add the curd and whisk until sugar is dissolved.
• To this add the milk-vinegar mixture. Also, add the dry ingredients in batches & mix. Add in vanilla extract.
• Prepare a 6' pan with parchment paper and pre-heat oven to 350 degrees F or 180 degrees C for 10 minutes.
• Pour the batter in the tray and bake in the oven for 35–40 minutes. Remove from oven and check with a tooth pick if done. Cool on a wire rack for 10–15 minutes by covering with a towel and remove the cake from the tray, cool completely and store by wrapping in a cling wrap till use.

FOR CHOCOLATE GANACHE

• Heat the cream and chopped chocolate using a double boil method until the chocolate melts and is smooth.
• Cool and refrigerate by covering with a cling wrap till use.

FOR SUGAR SYRUP

• Heat the sugar and water in a pan until the sugar dissolves. Switch off flame and leave to cool.

FOR CHOCOLATE MIRROR GLAZE

• Mix the cocoa powder, water and sugar in a pan without lumps. Put this on flame and let the mix thicken till it coats the spoon. Then add grated chocolate and give a quick mix. Finally add in the butter, mix.

                                       

ASSEMBLING

• Cut the dome and then level cut the cake in three rounds. Keep aside.
• Thaw the chocolate ganache before use. Apply a small layer on the cake board. Place the first layer of cake.
• Pour the sugar syrup to soak the layer. Apply the chocolate ganache and spread as a single layer.
• Place the second layer cake and pour sugar syrup followed by chocolate ganache layer.
• Finally, add the final layer of the cake and add sugar syrup & chocolate ganache.
• Apply ganache over the top and sides of the cake. Level the cake and refrigerate for 30 minutes -2 hours.
• Finally, pour the chocolate mirror glaze all over the cake. Add decorations and cover the border using chocolate sprinkles if using, or leave just like that. Refrigerate another 30 minutes, cut and serve.

                                               

                                  

NOTES

* You can make the base cake as chocolate cake with eggs too. I did an eggless base.

* Adding sugar syrup to soak the cake is to be used as needed. You can even omit that step if you don't want so much sugar in the cake.

* The chocolate ganache after applying needs refrigeration for the ganache to set. It becomes easy to level the cake after refrigeration.

* Adding chocolate sprinkles to the border is strictly optional in this cake, as the cake looks beautiful without borders.