Ragi Morinja Ada | Roasted Ragi Ada | Healthy Oil Free Snacks

Ragi is a very popular millet in India and is very nutritious, healthy and apt for all age groups. What do you generally cook with ragi flour ? I generally make the steamed ada, roasted adas, kozhukatta , or the instant ragi dosas. This roasted ada uses mashed bananas that prevent the adas from drying out, as ragi in itself is a dry flour and adds the natural sweetness along with jaggery syrup. Check for alternate method, if you don't get fresh banana leaves.  Quite easy to prepare, guilt free snack and enjoy with a cup of black tea !!

Watch the YouTube #shorts for the recipe & making here.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 6-7 adas

Author ~ Julie

Ingredients 

ragi flour 1 cup

cardamom powder 1/4 tsp

roasted cumin powder 1/4 tsp

salt 1/4 tsp

bananas 4-5

grated coconut 1/2 cup

jaggery syrup 1/2 cup

banana leaves as needed

Method

• Sift the flour, add salt, cardamom powder, roasted cumin powder. Mix well. 
• Purée the bananas in a blender jar. Add to the flour, add in grated coconut, pour jaggery syrup and get a dough of spreadable consistency.
• Wet your hands and spread 2 tbsps of dough in a thin layer on a clean banana leaf. Fold the leaf and place in a clay pot.
• Place the clay pot on flame and cook the ada, until the banana leaves get browned and charred. Flip and cook both sides for even cooking.
• Enjoy with black tea !!

NOTES

* You can make the same ada without banana leaves too. In that case, heat an iron griddle. Wet your fingers and spread the dough on the iron tawa like chapathis without burning your hands. Cook both sides and enjoy.

* Alter sweetness as per sweet tooth. Add more than required in dough, then only the sweetness may turn correct when cooked.

                  

Aval Vada | Instant Poha Vadai | Beaten rice Snacks

 Aval vada is a crispy snack that can be prepared instantly when you crave having some crisp tea time snacks, especially during monsoon. The thick variety poha is used to make this snacks as the thin poha absorbs moisture very much and so may drink up oil when frying. The other ingredients are easily available in the pantry and can be added. Add chilly flakes or chopped green chillies if you love the vadas spicy. Check the recipe and do give it a try !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 12-14 vadas

Author ~ Julie

Ingredients 

poha / aval (thick) 2 cups (300 gms)

onion 1/2 cup chopped 

green chillies 2 chopped 

ginger 1 tsp, fine chopped 

yogurt 1/3-1/2 cup

rice flour 1/4 cup-1/8 cup

red dry chillies broken 2 tbsps

coriander leaves 2 tbsps

curry leaves torn 1 sprig

salt to taste

oil to fry

Watch on YouTube -

Method

• Measure the poha(aval) and add enough water to soak the poha. Leave aside for 10 minutes. If you are using thin poha then soak only for 2–3 minutes. But it is better to use thick poha than the thin one as the thin ones absorbs a lot of water.
• After 10 minutes, drain water and squeeze out excess water from the poha and keep aside. In that, add chopped onions, chopped ginger, dry red chillies, coriander leaves, curry leaves, salt.
• Add yogurt (1/3 cup) if it's sour and mix well. To this, add rice flour little by little and give a quick mix. The amount of rice flour depends on the binding. I added only 2 -3 tbsps of rice flour.
• Mix well to a dough that can be shaped like vadas. Pinch out lemon size balls and shape to form vadas. Wet your palms and fingers for easy vada shaping. Keep aside on a plate, and make only 4-5 vadas or as much as you can fry in one batch, or else the vadas dry out before frying and may not hold shape when dropping in oil. 
• Heat oil in a wok and wait till oil is hot. Slide the vadas in the hot oil and don't overcrowd the wok. Gently move the vadas to move and flip once it's lightly browned.
• Flip and fry all sides till golden brown. It takes longer than the regular vadas to fry. Drain from the oil and place on paper towels.
• Similarly shape and fry all the vadas till golden brown. Serve warm with tomato or coconut chutney.
• Enjoy !!

RELATED POSTS

•  Poha (aval)Payasam
•  Kande Poha
•  Poha(aval) Balls
• Aval Velayichathu
• Poha Chivda
• Poha Carrot Kheer

Manga Pachadi (Tamil Style) | No Curd, No Coconut Mango Pachadi

Pachadi is generally a sweet side dish served during Kerala sadya. Pachadi cleanses the palate, relieves the flavour fatigue of other sadya dishes by adding a sweet tangy flavour to make the feast a more lovable experience. But nothing like it is made only for sadyas, if you serve this manga pachadi over some hot piping steamed rice, then you don't need any other curries.

Pachadi or Khichadi ?? Pachadi is the sweet tangy version usually made with pineapple, mango whereas khichadi is the savoury one made with cucumber, vendakka or ash gourd. However, the Kerala style involves adding yogurt and ground coconut paste in both versions. But this is a simpler version of the same pachadi without yogurt and coconut paste and tastes delicious as a side dish. This is the Tamil style version, so there are slight changes from the Kerala version but tastes great. As there is no use of coconut or yogurt, this can be stored in dry glass bottles for a week in the refrigerator. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 7–8 minutes

Author ~ Julie

Serves ~ a small bowl

Ingredients

raw mango 2

cumin seeds 1/2 tsp

mustard seeds 1/2 tsp

tamarind extract 1 tsp (optional)

powdered jaggery 2 tbsp

salt to taste

asafoetida (kayam podi) a good pinch

turmeric powder 1/2 tsp

chilli powder 1/2 tsp

green chillies 2 chopped 

rice flour 1 Tbsp

water 3/4 cup (total)

curry leaves 2 sprigs

oil (any neutral) 2 tbsp

Watch on YouTube -

Method 

• Wash and peel the mangoes. Cut in thick slices, discard the seeds. Then cut in small bite size pieces. Keep aside.
• Heat oil in a pan. Add the cumin seeds, followed by mustard seeds. Splutter mustard and lightly fry cumin seeds.
• Then slide in the green chillies, fry lightly. Add curry leaves and slide in the cut mango pieces.
• Add the pinch of asafoetida, turmeric powder, chilly powder, salt, tamarind extract (if using), jaggery powder. Give a quick mix and then add half cup water.
• Cover and cook for 5–6 minutes till the mango pieces are soft. In the meantime, mix the rice flour with 2 tbsp water without lumps and keep aside.
• Uncover lid, check if the pieces are cooked well. Adjust salt if needed and pour the rice flour slurry. Give a quick mix to thicken the pachadi.
• Cook till the sauces thicken. Switch off the flame and cool completely.
• Store in dry glass containers in the refrigerator for a week. Enjoy as a side with rice !!

NOTES

* Adding tamarind extract just balances the flavours. If the mangoes are sour enough, then omit adding the tamarind.

* These mangoes are mature ones and not ripe. The colour of these mangoes is like this, so may look ripe.

Iyengar Bakery Honey Cake | Honey Cake

Iyengar bakery honey cake is quite popular in the south and everyone loves this cake. The cake base is quite simple, and it has a mixed fruit jam and desiccated coconut topping. I wanted to try this cake since long but didn't get a chance. Better late than never, so finally tried this out and all loved it. The cake is very simple to make but tastes delicious.

I have used the eggless vanilla cake recipe using condensed milk, but you can use any other eggless vanilla cake recipe. You can use a vanilla cake recipe with eggs too, but I prefer an eggless one for this recipe. Check it out !!

Watch the YouTube #shorts here.

Preparation time ~ 10 minutes

Baking time ~ 25–30 minutes

Serves ~ 8' cake (16 square honey cake pieces)

Author ~ Julie

Ingredients

for making cake

wheat flour 3/4 cup

all-purpose flour 3/4 cup

baking powder 1.5 tsp

baking soda 1/2 tsp

salt a good pinch or 1/4 tsp

vanilla extract 1.5 tsp

whole milk 1/2 -3/4 cup

condensed milk 1 cup

oil (any neutral) 1/2 cup

for topping

granulated sugar 1/4 cup

water 1/2 cup

honey 1/4 cup

mixed fruit jam 1/3 cup

honey 1 tsp

desiccated coconut 1/4 cup

Method

• Sift the dry ingredients twice and keep aside.
• Add the condensed milk to a bowl and add the oil, vanilla extract and mix. Add the dry ingredients in batches. Pour milk little by little and make a lump free smooth batter.
• Line a tray (8') with parchment paper on the bottom and sides. Pre-heat oven to 180 degrees C /350 degrees F for 10 minutes.
• Transfer the batter to the prepared tray and bake in pre-heated oven for 25–30 minutes.
• Cool on a wire rack and remove the cake from the tray.
• Heat the sugar and water in a pan until sugar is dissolved. Switch off and cool. Once cooled, add the honey and mix. Poke the cake on all sides using a skewer to pour the honey syrup. Add the sugar syrup to soak the cake.
• Then mix the jam with honey to a spreadable consistency. Spread this mix on top of the cake thickly, covering all edges. Finally, add desiccated coconut as topping.
• Refrigerate for 2 hours, cut and serve. Enjoy !!

NOTES

* If you use a vanilla cake recipe with butter, then upon refrigeration, the cake may turn hard. So using an eggless cake was good.

* You can use any jams of your choice, but mixed fruit jam is good.

* The eggless condensed cake is quite popular in my blog and so used that but you can use any other eggless vanilla cake too.

Pazham Pulissery | Ethapazham Pulissery

Pulissery is a yogurt based curry of Kerala and is commonly served during sadyas. However, it can be served with steamed rice otherwise too. Pulissery can be prepared with or without veggies. The ones posted in my blog are mambazha pulissery, pineapple pulissery, chembu pulissery, papaya pulissery. Check out if interested. They taste good with steamed rice and is quite simple to prepare. 

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

nendran Pazham (Ripe plantain) 2

turmeric powder 1/2 tsp

salt to taste

green chilly 2, vertical slit

red chilly powder 1/2 tsp

jaggery powder 2 tbsp

curd (yogurt) 1 1/4 cup

to grind 

grated coconut 3/4 cup

cumin seeds 1/4 tsp

to temper

curry leaves, a sprig

mustard seeds 1 tsp

dry red chilli 2 broken

red chilly powder 1/4 tsp

fenugreek powder (uluva podi) 1/4 tsp

coconut oil 1.5 tbsp

Watch on YouTube -

Method

• Peel the bananas and cut the plantains in cubes. Add the turmeric powder, chilly powder (1/2 tsp), salt. Add a cup of water & pressure-cook for two whistles. Switch off the flame and leave for the pressure to release.
• Whisk the yogurt until smooth, keep aside.
• In a blender jar, add the grated coconut, cumin seeds and 2tbsp yogurt. Blend to a smooth paste.
• Once the pressure is released, open the cooker and mash the pieces slightly. Add the jaggery powder and give a quick mix. Put back on flame. Heat until thickened.
• To this, add the ground paste and simmer for 2 minutes. Add the beaten yogurt and heat for a minute. Switch off the flame and move from heat.
• In another pan, heat oil. Add mustard seeds and splutter. Add the dry red chillies, curry leaves, red dry chilli powder, fenugreek powder. Pour this over the curry and give a quick mix. 
• Serve warm with cooked rice. Enjoy !! 

NOTES

* You can use pineapple to make pineapple pulissery instead of pazham or plantains.

Chilli Garlic Tapioca | Tapioca Mushrooms ~ New Tapioca Dish

Korean Chilli Garlic Potatoes is a trending recipe across the internet for quite some time. However, I didn't get a chance to try that out, but I did have some cooked tapioca ready at hand. So the recipe creator in me, thought to use tapioca instead of boiled potatoes. And all were happy with the outcome and, the blogger in me was happy that I could recreate a new dish with tapioca which none had tried till now. A fibre rich new dish was born. Adding sugar is just to balance the flavours, omit or add as per tastes. I didn't have spring onions at hand so used coriander leaves which complimented well. Check it out !!!

Watch the YouTube #shorts on this recipe.

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ a small bowl

Author ~ Julie 

Ingredients

tapioca 1.5 cups (mashed)

corn flour 1/3 cup

oil (any neutral) 1 tsp

salt 1/4 tsp

for sauce

garlic fine chopped 2tbsp

coriander leaves 

soy sauce 1 tsp

chilli flakes 1 tsp (heaped)

sugar a tsp (optional)

salt 1/4 tsp

oil (any neutral) 3 tbsp

Method

• Wash, peel and cook the tapioca as you generally do for any Kerala recipes or making puzhukku.
• Mash the cooked tapioca when hot. Then only the tapioca mashes smoothly. Add corn flour, salt and oil. Knead to a smooth dough.
• Pinch out gooseberry size balls, smoothen it up and flatten the dough. Press using an open bottle to shape like mushrooms. Place on a plate and shape all others till you finish the dough.
• Boil water in a pan and slide the shaped mushrooms in it once it starts boiling. Wait for 2–3 minutes or wait till it starts to float on the surface of the water. Switch off immediately and drain using a colander.
• Add the cooked mushrooms to a bowl of cold water (arrests further cooking). Wait till it sinks to the bottom and drain out water completely.
• In another bowl, add the chopped garlic, coriander leaves, sugar, salt, chilly flakes and soy sauce. Heat oil in another pan and pour over the sauce. Give a quick mix, slide in all the cooked mushrooms. Mix well and serve, enjoy !!!

NOTES

* Use chopped spring onions if you have, instead of coriander leaves.

* Adding sugar is optional, alter the amount as per taste buds. Sugar balances the tastes.

* Alter the amount of cornflour as the amount of cooked tapioca.

Jackfruit-Grapes Jam | Chakkapazham Munthiri Jam

How do you generally preserve fruits that are seasonal, especially fruits like mango, jackfruit ? I usually make preserves like manga thera, chakka thera, mango jam, chakka varetti. All these process do require time and effort, but that fruit can be relished throughout the year eases the efforts. Chakka (Jackfruit) Jam is also one that I had been trying out frequently during jackfruit season, but jackfruit alone gives a dominant flavour of jackfruits, which kids were not liking. They say it tastes like eating chakka varetti instead of jam. Hence, the 'JAM' factor was missing. 

That is when I tried mixing a few fruits and making jackfruit jam.Jackfruit-Grapes Jam is a super combo, it really gives a distinct colour and tastes yum. When you have abundance of jackfruit in your backyard, then you must preserve them for a longer time after the season ends too. So do give it a try and enjoy with breads, parathas or any staples that you can spread it up.

Preparation time ~ 15 minutes

Cooking time ~ 25–30 mins

Serves ~ a bottle (approx. 300 gms)

Author ~ Julie

Ingredients 

ripe jackfruit bulbs, chopped 2.5 cups

black seedless grapes 1.5 cups

granulated sugar 3/4-1 cup

lemon juice 2 tbsps

Watch on YouTube-

Method 

• Remove the ripe jackfruit bulbs, discard seed, clean and then chop the bulbs. Add the chopped jackfruit in a pressure cooker. Add a cup of water and pressure-cook for 2 whistles. Switch off the flame and wait for the pressure to release.
• In the meantime, add the grapes, sugar to a blender jar. Blend the juice and then strain it into a pan. To the blender jar, add the cooked jackfruit and blend without adding any water. Purée it smooth and add to the grapes mixture. Mix well and bring to a boil.
• If there are lumps in the mix, don't worry. They will go smooth once cooked. Keep stirring to avoid burning at the bottom and continue to cook.
• When the mix turns thick, pour a little in a dry plate. Wait for 30 seconds and tilt the plate. If the mix starts moving or flowing down, then it is not ready. Continue to cook for another 5 minutes and then test again.
• When the mix no longer moves when tested, then switch off OR when you can see the bottom of the pan when stirring, and it takes only seconds to come back together. Then it's ready. Add the lemon juice and give a quick stir. Switch off the flame and leave to cool completely.
• Store in glass bottles and refrigerate, as there are no preservatives added other than lemon juice.

NOTES

* The amount of jackfruit is measured after cleaning and removing the seeds.(the chopped jackfruit is measured.

* Wash the grapes by soaking in vinegar and baking soda solution. Rinse thoroughly and then used to remove the excess pesticides.

Ivy Gourd Stir Fry (Kovakka Peera)

As we are observing lent, the vegetarian recipes are explored the most during this time of the year. What are the recipes that you generally try that go with steamed rice? Though there are no dearths of recipes, but the ones that suit your family's taste buds is what matters the most. So I keep trying out different recipes that go well with all. 

This is one such recipe, that fitted perfect to all.Kovakka(Ivy Gourd)is generally made dry kovakka stir-fry fry at home, but this one with grated coconut and tamarind is different. Kovakka peera similar to the netholi peera or meen peera that you can always try with fresh tender kovakka. Tastes yum with hot steamed rice. Do check this simple stir-fry a try and enjoy !!

Watch out the YouTube #shorts for this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5 

Ingredients 

kovakka (ivy gourd) 300 gm

garlic 2 cloves

ginger 1’’ piece 

shallots 8-10

green chillies 2, broken

curry leaves 2 sprigs

malabar tamarind 2–3 pieces 

coconut oil 1 tbsp

grated coconut 1/2 cup

turmeric powder 1/2 tsp

chilly powder 1/2 tsp

salt to taste

Method

• Wash and cut the kovakka (ivy gourd) in thin, slender pieces. Keep aside.
• Soak the tamarind in water for 15–20 minutes.
• In a mortar and pestle, crush the ginger, garlic, shallots, green chillies. Add the crushed ginger, garlic, shallots and green chillies to a mann chatti (earthen pot). To this, add grated coconut and turmeric powder, chilly powder, salt and curry leaves. Rub with your hands and give a good mix. 
• Then, add the cut kovakka and the Malabar tamarind (soaked) with the water. 
• Place on flame and cook covered on low flame for 10 minutes. Adjust salt, and cook covered for 5 minutes till the moisture is dried up. Finally, garnish the curry leaves, and drizzle the coconut oil on top. Keep covered for 5 minutes and serve warm.

NOTES

* If you're using frozen coconut or using grated coconut with long strands, it's better to crush the coconut along with spice powders without adding water and add.

* You can use padavalanga (bottle gourd) instead of kovakka too.

Soya Chunks Roast ~ Kerala Style

Soya chunks roast is a very tasty roast that tastes similar to beef roast. This can be served with chapathis or steamed rice. This is one of my best preparations with soya chunks. I have recreated the same style as we do in beef roast. Lenten period is the time when I look for vegetarian options the most and so explore any vegetarian dishes till Easter. So you would see a few vegetarian posts for now till Easter. 

Anyway, don't miss trying this soya roast. The shallots are a must-try in this recipe as it take away the odd flavours of soya if any, balancing the sweetness. Tomatoes add a mild tanginess and gravy. The pressure cooked masala has no bits of onions or tomatoes and is a thick gravy with full of flavours. You can use it as soya curry at this stage too. But here people love the roast more than curry, so I went ahead to making that. Check this out !!

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ a bowl

Ingredients 

soya chunks 2 cups

onion 1 big or 1/2 cup sliced 

shallots 1/2 cup sliced

green chilies 2 

curry leaves 2 sprigs 

ginger-garlic paste 2 tsp

turmeric powder 1/2 tsp

kashmiri chilli powder 2 tsp

hot chilli powder1 tsp

coriander powder 1 tbsp

garam masala 3/4 tsp 

tomato 1/2 cup chopped or 2

coconut bits (thenga kothu) 2 tbsp 

coconut oil 2 tbsps 

salt to taste

to make roast

coconut oil 1 tbsp + 1 tbsp

onion 1 sliced

curry leaves, a sprig

coconut bits 1 tbsp

pepper powder 1/4 tsp

garam masala 1/4 tsp

coriander leaves 2 tbsps

salt to taste

Watch on YouTube -

Method

• Boil the soya chunks with enough water until they are plump and cooked(7-10 minutes). Switch off the flame and cool lightly. Drain water and rinse the soya chunks 2–3 times. Drain water completely and squeeze all excess water. Keep aside.
• Heat a cooker and add oil. To that add coconut bits (if using), sauté until lightly browned. Then add sliced onions, shallots, green chillies and curry leaves. Sauté until wilted, then add ginger-garlic paste and sauté until raw smell disappears, and onions turn lightly browned.
• To this, add the spice powders on low flame. Then add the chopped tomatoes and add water (1/4 cup). Cover and cook till tomatoes turn mushy.
• Add the boiled soya and mix to combine. Add a cup of water, add salt and cover the lid. Pressure-cook for two whistles, switch off the flame. Wait for the pressure to release, open lid. You can use as curry at this stage if you wish to, tastes yum.But here I was preparing roast, so went a step ahead to dry up the moisture.
• In another pan (for roasting), heat the oil and add the coconut bits. Add the sliced onions, sauté until lightly browned. 
• Add the pepper powder, garam masala. Pour the cooked soya with masala and give a quick mix. Dry up all the excess moisture, by constantly stirring. It may take 10 minutes. Add the chopped coriander leaves and finally drizzle a tbsp of coconut oil. Dry up till lightly browned masala, switch off the flame and serve warm. Enjoy  with chapathis / steamed rice.

NOTES

* Adding coconut bits is optional, as there are people who don't use coconut. This soya roast is a Kerala style beef dry version style and so added.

* You can skip making the roast and use the curry after cooking in cooker, tastes yum. 

* Though the soya is big, I haven't cut, as the soya shreds in smaller pieces as it gets roasted.

RELATED POSTS

* Soya Koftas

* Soya Mappas

* Soya Cutlets

* Soya Manchurian

* Spicy Soya Stir Fry

Mooli Gajar Achar | Instant Radish-Carrot Pickle

Carrot-Radish pickle is a healthy instant pickle made with freshly roasted spices. I love this pickle as it has a crunch of the veggies unlike other pickle. This pickle is easy to make and can be put together instantly. Make sure to dry up the moisture after cutting the veggies to increase the shelf life of the pickle.  These are known as winter pickles, and I love relishing them with parathas, phulkas or even steamed rice. Check it out !!!

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 2 bottles

Author ~ Julie

Ingredients

carrots (gajar) 3

radish (mooli) 5

green chillies 10

garlic cloves 2 Tbsp

ginger sliced 2 Tbsp

turmeric powder 1/2 tsp

Kashmiri chilli powder 2 tsp

hing (kayam podi) 1/2 tsp

for coarse grind (pickle masala)

mustard seeds 2 tbsps

yellow mustard 1 tbsp

fennel seeds 1 tbsp

whole peppercorns 1/2 tbsp

cumin seeds 1/2 tbsp

carom seeds 1/2 tbsp

fenugreek seeds 1 tsp

onion seeds (kalonji) 1 tsp

salt 1.5-2 tbsp

lemon juice 1/4 cup or amchur powder 1 tbsp

oil (mustard preferably) 1/2 cup

Watch on YouTube -

Method

• Wash, peel and cut the veggies. Cut the green chillies in vertical slit. Cut the carrots and radish in thick strips lengthwise. Place the cut strips on paper towels and dab excess moisture if any.
• In a pan, add the mustard seeds. Sauté for a minute and add the rest of the spices and sauté for 3–4 minutes until well roasted. Leave to cool and add to a blender jar. Coarsely powder the spices, keep aside.
• Heat another pan and add oil. Add the sliced garlic, sliced ginger, cut green chillies and sauté for 3–4 minutes until lightly crisp.
• Add the cut carrots, radish. Add salt and the coarsely powdered spice powder. Give a quick mix and cook for a minute.
• Switch off the flame and make sure to retain the crunch of the veggies.
• Finally, add the onion seeds and lemon juice. Mix well and taste test. 
• Leave to cool completely and then store in dry glass bottles.

NOTES

* You can add amchur powder (1 tbsp) instead of lemon juice.

* I have used the whole of the coarsely powdered spice mix, but you can alter as per tastes.

* This pickle stays good for a month in the refrigerator. If storing more, then add vinegar instead of lemon juice.

Strawberry Upside Down Cake ~ Easy Cake

When strawberries are in season, I can't resist trying out a few recipes, though am not a big fan of munching fresh strawberries. Last year I had made a batch of homemade strawberry crush and before that I have tried these recipes, do check out if you are interested in any-  strawberry pudding, strawberry rasam, strawberry apple milk shake, strawberry falooda, strawberry beet juice. 

Cakes are one of my first learnt bake lessons, and so I keep trying different types of cake with confidence. This is one such trial and error cake, which I initially tried as upside down muffins and then recreated this cake. The vibrant colour of the strawberries makes this cake stand out and so you don't need any additional frostings. You can always make this cake for small kitty parties or even serve as a dessert with a dollop of vanilla ice cream. So check it out !!

Preparation time ~ 10 minutes

Baking time ~ 35–40 minutes

Author ~ Julie

Serves ~ a 6' cake

Ingredients 

strawberry 1 pack (200g)

corn starch 1 tbsp

granulated sugar 1/4 cup

all-purpose flour(maida) 3/4 cup

baking powder 1/2 tsp

baking soda 1/4 tsp

salt 1/8 tsp

unsalted butter 55 g (1/2 stick)

granulated sugar 1/2 cup

egg 1

vanilla extract 1 tsp

milk 1/4-1/3 cup

Watch on YouTube -

Method

• Wash the strawberries by adding 1/2 tsp baking soda and 1 tsp vinegar. Add enough water and soak the strawberries for 15–20 minutes. Discard the dirty water and rinse the strawberries well. Drain water and hull the strawberries. Slice each strawberry in 3–4 slices and keep aside.
• Add 1. tbsp corn starch and sugar to the sliced strawberries. Mix and keep aside. The strawberries will ooze out liquid and sugar will dissolve. Keep aside.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a 6' tray with parchment paper at the bottom and apply oil on the sides and dust with flour. Keep aside.
• In a bowl, add the all-purpose flour(maida), baking soda, salt and baking powder. Give a thorough mix and keep aside.
• In another bowl, add the softened butter with granulated sugar and beat for a minute. Add the egg and vanilla extract. Beat until light and fluffy.
• To this, add the dry ingredients in batches and mix. Add milk as needed to loosen the batter. Get a ribbon consistency batter. I have used 1/4 cup + 1 tbsp milk.
• Spread the strawberries with the liquid in the base of the tray and then pour the prepared batter over it. Level it up with a spatula.
• Place the tray into the pre-heated oven and bake for 35–40 minutes. Remove from oven and cool in the tray for 15 minutes. Then invert the cake and leave to cool completely.
• Drizzle powdered sugar on top (optional step). Cool completely and then slice, enjoy !!

                                         

NOTES

* You can omit adding the powdered sugar at the end as topping. The toping is thick and juicy, so you can skip the powdered sugar.

* You can use oil instead of butter. Use 1/4 cup oil for this measure.

                                          

Chicken Kuruma (Korma) ~ Side dish for Chapathis

What is your favourite side dish that you make for chapathis ? 

I don't generally make chicken dishes for chapathis, but my elder one loves chicken sides with chapathi. So, I end up reserving a small amount of chicken after making some elaborate dishes with the whole chicken and make side dishes with the reserved share on another day, which they totally love. I have been making paneer korma, mushroom kuruma and mix veg kuruma frequently on a rotational basis but chicken korma was not in the list. When it comes to choosing between stew and kuruma, stew bags the title and I end up making stew than kuruma.

However, when chicken kuruma is prepared, all love and do devour well as it is chicken after all. Chicken Kuruma is similar to any other veg kuruma and the gravy is thick and rich. The spice is mainly contributed by the green chillies. The fennel seeds and cumin seeds add a lovely flavour along with whole spices and garam masala. A small tomato is added to give that mild tangy flavour, omit if you don't like. Khus khus(poppy seeds), cashews and ground coconut makes the gravy thick and rich. A perfect blend of spices and a tasty kuruma is ready in minutes without any fuss. Enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

to grind

coconut 1/3 cup

cumin seeds 1/4 tsp

fennel seeds 1/2 tsp

khus khus (poppy seeds) 1/2 tsp

green chilies 1-2

cashews 7-8 (soaked)

for making kuruma

chicken 250-300g 

onion 1 large, finely chopped

ginger-garlic paste 2 tsp

turmeric powder 1/2 tsp

coriander powder 1.5 tsp

garam masala 1/2 tsp

pepper powder 1/4 tsp

tomato 1 small chopped

coriander leaves 1 tbsp

salt to taste

coconut oil 2 tbsp

whole spices -cardamom 3, cloves 4, cinnamon 1”piece, star anise 1

to temper

shallots 3-4

curry leaves, a sprig 

red dry chillies 2 broken

cashews 4-5 (optional)

coconut oil 1 tbsp

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Method

• Wash the chicken under running water, keep aside.
• Soak the cashews in water for 15–20 minutes.
• In a blender jar, add the grated coconut, cumin seeds, fennel seeds, khus khus and cashews. Add little water and grind to a smooth paste.
• In a pan, add oil. Add whole spices and ginger-garlic paste. Add the chopped onions and sauté till translucent.
• Add the chicken pieces and sauté until pale on high. The chicken will release water once you add salt.
• To this, add the ground paste. Add 1/4 cup water to the jar and pour. Cook the chicken with masala for 5–6 minutes.
• Then add the tomato and add 1/2-3/4 cup water. Give a quick mix, adjust salt.
• Cook covered for another 3–4 minutes until the gravy is thick and rich. Finally, add the coriander leaves and switch off the flame.
• In another pan, heat oil for tempering. Add the sliced shallots, curry leaves and red dry chillies. Fry the mix till shallots turn light browned. Pour over the curry and leave covered for 5 minutes.
• Mix well after 5 minutes and serve warm with chapathis. Enjoy !

                                               

NOTES 

* You can modify the amount of chillies as per tolerance. I have added only one as the green chilli was very spicy.

* You can add cashews while tempering too. I have omitted that as we have already added cashews in the ground paste.