Tuesday, September 01, 2015

Sweet Diamond Cuts Recipe


diamond cuts recipe

Sweet diamond cuts are a traditional Kerala snack which can be stored for a few days. These diamond cuts are coated in sugar syrup and is a crispy and crunchy snack. In some places it is also known as maida biscuits and is available in most bakeries across Kerala.

I do not know why these are called diamond cuts; but lets assume that it got its name from the diamond shape they are cut into. During my college and hostel days, amma used to make them for me to munch on and I guess its time to carry on the tradition with Nidhi. She comes home every weekend and goes back with "homemade goodies".

There are many ways to make diamond cuts; some do not add egg, but I do as amma told me adding eggs gives a nice taste and flavor almost bakery like and that's what her mom told her too. So, I am also following that. Now, for those "egg haters" you can make them without it too.

Some people like cardamon flavor and traditionally cardamon was the choice but since, I like vanilla flavor a wee bit more I add them and also it helps to suppress the eggy flavor (for egg haters)

For those who are not easy with making sugar syrup to one string consistency;  dont loose heart you can make without sugar syrup too. Check out this diamond cuts recipe which I had posted many many moons ago (almost 5 years ago!!) and did not get the attention it deserved; maybe because of the not-so-yummy-picture. It is an eggless version and I actually hacked the traditional recipe to make it more easier.

Diamond Cuts Video Tutorial

More Kerala Snacks:
Ribbon Pakkavada
Murukku (Chakuli)

Sweet Diamond Cuts Recipe


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  diamond cuts recipe  

  INGREDIENTS

  • Maida/All Purpose Flour: 2 1/2 cups
  • Baking Powder: 1/4 tsp
  • Sugar: 1 tsp
  • Salt: 1/4 tsp
  • Egg: 1
  • Vanilla Essence: Few drops
  • Water: As needed to knead the dough
  • Oil: For Frying
  • Sugar: 1 cup
  • Water: 1/2 cup (for sugar syrup)


  METHOD:

  1. Into a bowl, add in flour, baking powder, salt, and sugar. Mix well with a spoon and make a well in the center, add one egg and gently whisk it. Add in few drops of vanilla essence and mix well. Add enough water to knead it into a smooth dough.
  2. Divide the dough into 5 equal parts. Roll out each one and cut into diamond shapes with a pizza cutter or knife.
  3. Heat oil in a pan, drop in the diamond cuts and fry until golden brown. Repeat the same with the rest.
  4. To make the sugar syrup, add in 1 cup of sugar to a large kadai or pan and pour in 1/2 cup water and few drops of vanilla essence.
  5. Allow the sugar and water to come to a boil and simmer it until it reaches one string consistency (check video tutorial).
  6. Switch off the fire and allow the sugar syrup to cool down a little. Add in the fried diamond cuts and mix well. Allow it to cool down.
  7. Once cooled down, the cuts will be coated with sugar. Store in airtight container.

NOTES

  • To remove the eggy taste vanilla essence is better; but if you prefer you can add cardamon powder to your diamond cuts.
  • These kerala diamond cuts should be stored in an airtight container.

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Tuesday, August 18, 2015

Kerala Paal Payasam Recipe


kerala paal payasam

Kerala paal payasam recipe - Paal payasam is a must have for Onam sadya and tastes just like the famous Ambalapuzha paal payasam. Paal or ari payasam is made with chemba pachari and not with basmati rice or white rice unlike Kheer.

Making paal payasam in the pressure cooker gives it a pale color and the rice will be cooked perfectly. I like a slightly thicker paal payasam, but if you prefer thinner payasam either reduce the rice by 2 tbsp or add about half cup milk towards the end of the cooking.

Wanted to show, how chemba pachari looks in case you are not familiar with it.

chemba pachari


I hope your Onam will be special with my paal payasam. Check out semiya payasam made in pressure cooker and Pazham pradhaman (banana payasam)


Kerala Paal Payasam Recipe


PREP TIME: 05 mins    |  COOK TIME: 40 mins    |  AUTHOR::
  kerala paal payasam  

  INGREDIENTS

  • Chemba pachari: 1/2 cup
  • Milk: 1 1/2 liters
  • Sugar: 1 cup
  • Ghee: 1 tbsp
  • Cardamon: 3-4
  • Cashewnuts and raisins: 1 tbsp each


  METHOD:

  1. Add milk, sugar, and chemba pachari in a pressure cooker and when steam comes, simmer for 30 mins.
  2. After 30 mins switch off the flame, and open the cooker only after another 30 minutes.
  3. After 30 minutes open the cooker and put it on low flame. Heat ghee and add in cardamon, cashewnuts, and raisins. Once they are lightly browned pour into the payasam. Serve hot.
  4. Enjoy your Onam with homemade paal payasam.

NOTES

  • Traditionally chemba pachari is used to make paal payasam; if you use raw rice/basmati rice etc you will not get the authentic Kerala paal payasam taste.
  • This payasam has the similar taste of Ambalapuzha paal payasam.
  • Adjust the consistency of the payasam with extra milk or less rice.

©Copyright Reserved, first published on nisahomey.com


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Saturday, August 15, 2015

Kerala Fish Curry With Coconut Milk


kerala fish curry with coconut milk

Kerala fish curry with coconut milk is a simple and easy Kerala delicacy and is best served with hot steaming rice. Malabar fish curry is made without coriander powder unlike the meen mappas (fish mappas) from my hometown Kottayam.

Fish curry with coconut milk has a slightly thicker and creamy gravy and the chilli powder is mellowed down by the coconut milk. I have been making this fish curry which is so popular here in Kozhikode and wanted to share this with you.

Learn to make Kerala fish curry with my video tutorial.

More Fish Recipes:
Spicy Red Kerala Fish Curry
Malabar Fish Curry
Malabar Fish Biriyani
Fish Molly Recipe

Kerala Fish Curry With Coconut Milk


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  kerala fish curry with coconut milk  

  INGREDIENTS

  • Fish: 500 gms, cleaned
  • Onions: 2, sliced
  • Mustard seeds: 3/4 tsp
  • Green Chilies: 2, slit
  • Ginger: 1 inch, thinly sliced
  • Garlic: 6 cloves, thinly sliced
  • Tomatoes: 2, sliced
  • Kashmiri chilli powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Curshed pepper: 1/2 tsp
  • Thick coconut milk: 1 cup
  • Thin coconut milk: 1/2 cup
  • Curry leaves: 1 sprig
  • Coconut oil: 2 tbsp


  METHOD:

  1. Heat coconut oil in a manchatti or claypot. Add in the mustard seeds and onces it starts to splutter add in the sliced onions, green chilies, ginger, and garlic; mix well. Add in salt and curry leaves and mix well. Allow the onions to become transparent.
  2. Once the onions are transparent add in Kashmiri chilli powder and turmeric powder, mix on low flame for a minute. Add in sliced tomatoes and cover and cook for 3 minutes and let soften a bit.
  3. Add in thin coconut milk and the fish pieces. Cover and cook the fish on medium flame.
  4. Add in thick coconut milk, swril the pan and add in crushed pepper and again mix lightly taking care not to break the cooked fish.
  5. Once it boils simmer for a minute and then switch off the flame.
  6. Serve with rice or Kerala puttu.

NOTES

  • Cooked fish tends to break easily so stir carefully.
  • It is best to make fish curry in manchatti.
  • There is no coriander powder in this recipe
  • Coconut oil is a must to make this Kerala fish curry

©Copyright Reserved, first published on nisahomey.com


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Thursday, August 13, 2015

Thattukada Style Beef Curry Recipe


thattukada beef curry

Thattukada style beef curry - A delicious Malabar style beef curry flavorful with the spices of Kerala

Kerala is blessed with thattukadas (road side eataries), in my last post I mentioned that we had been to Ali bhai's thattukada here in Calicut and it was from there I lasted this amazing thattukada style beef curry along with kannu pathiri.

Malabar style beef curry or beef varatti as they called in their thattukada tops the most sought after dish there. Homey and kids simply loved it and I had a chance to take a peek-a-boo while the chef was making this beef curry.

I noticed that he did not use any chilli powder and all the ingredients he used where easily available ones and I took a mental note of the ingredients and re-tried the same curry at home and the rest is history.

kerala beef curry
I know what you are thinking, Kerala beef curry without chilli powder?? yucks! I am out of here!! I cant blame you, because that is what I thought too when I saw the chef making this...NO! Chilli Powder! Period!!

Let me convince you that the amazing blend of spices did hold this curry together (from falling apart ofcourse! ha!) the ground pepper, the sauf...and the green chilies...and the garam masala....etc etc..

Okay! I know, you are convinced!!

Lets get cooking!!

Thattukada style beef curry recipe, step by step method:

Cut beef into cubes and wash and clean them and keep it in a strainer.
Grind coarsely green chilies, garlic, and ginger and keep aside. In the same grinder, grind coarsely whole peppercorns and saunf (perumjeerakam)...keep that aside too.
how to make thattukada beef curry

Heat a pressure cooker with coconut oil, add in the sliced onions, and salt. Saute the onions until it starts to brown and then add in the grinded greenchilies-ginger-garlic mix and mix well for a min on low flame.
calicut beef curry recipe

Then add in the grinded whole pepper and saunf (perumjeerakam) and mix well. Add in the turmeric powder, coriander powder, and garam masala powder, again mix well for a minute on low flame.
kozhikode beef curry

Add in 1 1/2 tsp coconut vinegar and add in the chopped beef. Mix well for another minute.
malabar beef curry

Add in water and curry leaves. Cover the cooker and pressure cook for 20 minutes ie after the 1st whistle simmer for 20 minutes. Serve with kannu pathiri or roti/chappathi.
kerala beef curry

Thattukada Style Beef Curry Recipe


PREP TIME: 10 mins    |  COOK TIME: 25 mins    |  AUTHOR::
  thattukada beef curry  

  INGREDIENTS

  • Beef: 500 gms
  • Onions: 2, sliced
  • Green chilies: 8
  • Garlic: 6 cloves
  • Ginger: 1 inch
  • Whole peppercorns: 1 tsp
  • Perumjeerakam/saunf: 1/4 tsp
  • Coriander powder:1 tsp
  • Turmeric powder: 1/2 tsp
  • Garam masala: 1 tsp
  • Vinegar: 1 1/2 tsp
  • Curry leaves: 2 sprig
  • Coconut oil: 2 tbsp
  • Water: 1/2 to 3/4 cup


  METHOD:

  1. Cut beef into cubes and wash and clean them and keep it in a strainer.
  2. Grind coarsely green chilies, garlic, and ginger and keep aside. In the same grinder, grind coarsely whole peppercorns and saunf (perumjeerakam)...keep that aside too.
  3. Heat a pressure cooker with coconut oil, add in the sliced onions, and salt. Saute the onions until it starts to brown and then add in the grinded greenchilies-ginger-garlic mix and mix well for a min on low flame.
  4. Then add in the grinded whole pepper and saunf (perumjeerakam) and mix well. Add in the turmeric powder, coriander powder, and garam masala powder, again mix well for a minute on low flame.
  5. Add in 1 1/2 tsp coconut vinegar and add in the chopped beef. Mix well for another minute.
  6. Add in water and curry leaves. Cover the cooker and pressure cook for 20 minutes ie after the 1st whistle simmer for 20 minutes. Serve with kannu pathiri or roti/chappathi.

NOTES

  • Add green chilies according to your taste.
  • You can reduce the water and make it into a semi dry roast or beef varattu.
  • Thattukada beef curry is made without red chilli powder.
  • I like to add the curry leaves later; you can also add curry leaves while sauting.

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Monday, August 10, 2015

Kannu Vacha Pathiri | Malabar Kannu Pathiri Recipe


kannu vacha pathiri recipe

Kannu pathiri or kannu vacha pathiri or kannu vecha pathiri is a traditional Malabar fried bread which is also known as poo pathiri or madakku pathiri (madakki pathiri). It all happened, when we dined at a small restaurant known as Ali Bhai's thattukada in Calicut; it serves mostly Malabar traditional food and after having this my kids were totally in love with kannu vacha pathiri and I had to find out more about this delicious Malabar fried bread.

So, I asked around a few Muslim friends to get the root of this amazing bread and came to know that this one got its name from the four corners of the bread, it seems, it look like "eyes" ie the four corner of the bread has each eyes but in some place this is also known as "poo pathiri" which means "flower pathiri" as it does resemble a flower and in some places it is known as "madakku pathiri" madakku means folded. This can be made with maida (flour) or half and half with wheat flour.

About the taste, no! it does not taste like bhatura; but the taste is a different one but it has lots of layers (similar to Kerala parotta) and it is best served with "varattu" "dry" or "roast" dishes.

Anyways, I made this a couple of times and my kids gave a thumbs up and I am sure you will too.

Learn to make Malabar kannu vacha pathiri recipe.

Into a bowl add in flour, wheat flour, 1 tsp ghee, salt, and sugar. Lightly give it a mix. Add water little by little and knead it into a soft dough. Brush with ghee or oil and keep it covered with a wet cloth for 15 mins
kozhikodan kannu pathiri

After 15 mins, knead it again into a smooth dough and divide into 4 equal size balls.
kozhikodan kannu vecha pathiri

Roll out one ball into a round disc. Spread/brush melted ghee or oil on top. Fold one half into the middle.
ali bhais thattukada kannu vecha pathiri

And fold the other side overlapping the first one and spread/brush ghee or oil on top. Fold one side again and spread/brush ghee or oil.
madakku pathiri


Again fold the other half overlapping the first one. Press/flatten with your fingers (it will be square shaped). Then with a rolling pin roll out into a square. Spread/brush oil or ghee on top.
malabar poo pathiri recipe


Fold each corner of the rolled out square pathiri inside (it looks like an envelope).  Now again press it with fingers and lightly roll it out a little, keeping the square shape intact. Repeat the rest of the balls in the same manner.
how to make kannu vecha pathiri


Deep fry each kannu pathiri in hot oil, remember keep the folded (kannu side) on top. Gently press on it as it will help to puff up. The slowly flip to the other side and when it is light golden brown remove it to a paper napkin and fry the rest.
how to make malabar pathiri

You can see the layers in this pathiri.,,totally yum and guilty :)
kannu pathiri recipe

Some more recipes:
Meen Mulakittathu (Malabar style fish curry)
Chicken Samosa Recipe
Egg Roast Recipe
Caluliflower Fries (Malabar Style)
Chicken Korma

Kannu Vacha Pathiri | Malabar Kannu Pathiri Recipe


PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  kannu vacha pathiri recipe  

  INGREDIENTS

  • Whole wheat flour: 1/2 cup
  • All pourpose flour: 1/2 cup
  • Ghee: 1 tsp
  • Sugar: 1/2 tsp
  • Salt: 1/2 tsp
  • Water as needed to mix dough
  • Oil for deep frying
  • Extra ghee for layering


  METHOD:

  1. Into a bowl add in flour, wheat flour, 1 tsp ghee, salt, and sugar. Lighly give it a mix.
  2. Add water little by little and knead it into a soft dough. Brush with ghee or oil and keep it covered with a wet cloth for 15 mins.
  3. After 15 mins, knead it again into a smooth dough and divide into 4 equal size balls.
  4. Roll out one ball into a round disc. Spread/brush melted ghee or oil on top. Fold one half into the middle.
  5. And fold the other side overlapping the first one and spread/brush ghee or oil on top. Fold one side again and spread/brush ghee or oil.
  6. Again fold the other half overlapping the first one. Press/flatten with your fingers (it will be square shaped). Then with a rolling pin roll out into a square. Spread/brush oil or ghee on top.
  7. Fold each corner of the rolled out square pathiri inside (it looks like an envelope). Now again press it with fingers and lightly roll it out a little, keeping the square shape intact. Repeat the rest of the balls in the same manner.
  8. Deep fry each kannu pathiri in hot oil, remember keep the folded (kannu side) on top. Gently press on it as it will help to puff up. The slowly flip to the other side and when it is light golden brown remove it to a paper napkin and fry the rest.

NOTES

  • Traditionally kannu vacha pathiri is deep fried in dalda (veg shortening); so if you are looking for that authentic traditional taste, you can fry in dalda.
  • When you put the kannu pathiri in oil oil, make sure that the folded layers are on top.
  • If you do not like slightly opened pathiri (like first pic) then you can press down the 4 inward folded layers with your hand.
  • You can also make this with whole wheat flour.
  • This tastes best with chicken mulakittathu (upcoming recipe), chicken korma or even nadan peas curry.

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Monday, August 03, 2015

Steamed Chocolate Cake - Easy Cake Recipes


steamed chocolate cake recipe

Steamed chocolate cake recipe, how to make chocolate cake without OTG oven, step by step pictures.

Steamed chocolate cake is a boon to those who does not have an oven or for those of you living alone. Imagine that even if you do not have an oven; you can bake a cake in your idli steamer or appachembu (steamer), how cool is that??

 At the beginning of monsoon; we had our share of power failures and on one such day; my kids wanted a cake and this steamed chocolate cake was born. The steamer/appachembu became a lifesaver for me ...baking/steaming my cake to perfection. Last year when one such power failure happened; I got the chance to bake cake in my pressure cooker and take pics for you...well, I do believe everything happens for a reason.

Remember my last post, the best chocolate buttercream recipe, I actually made that frosting to frost the steamed chocolate cake and let me tell you; my kids devoured it.

Amma used to make cakes in the appachembu (traditional Kerala steamer) and when I asked her how she used to do; she told me that she used to cover the cake tin with something which these days can be done with the aluminium foil. The first time I made the cake in the steamer; I actually forgot to cover the cake with a foil or plate. The cake rose well and I liked the texture also; then second time I covered with the foil; the texture I noticed was, that the cake was a bit moist (I have included the pic in the last of the step by step).

Now the cake without covering with the foil was perfect for icing (it was almost similar to a cake baked in an OTG oven). The picture above is the cake baked without the foil; since my kids like a "chocolate moist" sort of cake, I poked holes all over and drizzled my homemade chocolate syrup and sprinkled some chocolate sprinklers.

The pic below is of the cake steamed covered with foil; but the center has sunken a little so I rectified with the perfect chocolate buttercream frosting.

steamed chocolate cake recipe


If you plan to cover with foil, remember to grease it or else the cake with stick to it....so, which one you making with foil or without??

How to make steamed chocolate cake with step by step recipe.

Place the cake tin over the butter paper (parchment paper) and draw a circle around the base and cut the paper into circle. Lightly grease the pan with butter/oil and place the paper in the bottom of the can pan/tin. This prevents the cake from sticking to the bottom.
To make homemade buttermilk add 1 tbsp vinegar into 1 cup milk and keep aside for 5 mins, it will curdle and is ready to use.
steamed chocolate cake 1

In a large bowl, add in the sugar, oil, egg, and vanilla essence. With a handheld beater or whisk, cream/beat it until pale.
steamed chocolate cake 2

Once the mix is pale and fluffy, add in the cocoa powder, baking powder, baking soda, salt, and flour.
steamed chocolate cake 3

Pour in half of the buttermilk and lightly mix, then add the remaining buttermilk.
steamed chocolate cake recipe 1

Cream/fold lightly (do not overmix) scraping the sides. Pour into the greased and lined cake pan. Place it on the steamer (remember to heat the steamer with some water and when you place the cake tin; steam should start to come). Place the steamer lid and cook on medium to low flame for 30-40 mins. After about, 30 mins you can open and check with a tooth pick (tooth pick inserted in the center should come out clean).
If you prefer to cover the cake pan with foil; grease the foil and cover with greased side down.
steamed chocolate cake recipe 2

Remove from the steamer once the cake is done and allow it to cool down. The cake on the first pic is steamed without the foil and the second one with the foil....which one do you prefer?
steamed chocolate cake recipe 3

Overall, the cake came out perfect and am very satisfied with end result.

Do check out Chocolate Poke Cake Recipe.

Steamed Chocolate Cake Recipe


PREP TIME: 5 mins    |  COOK TIME: 40 mins    |  AUTHOR::
  steamed chocolate cake recipe  

  INGREDIENTS

  • Oil: 1 tbsp
  • Egg: 1
  • Sugar: 1 cup
  • Vanilla essence: 1 tsp
  • Milk: 1 cup (plus 1 tbsp vinegar to make buttermilk substitute)
  • Salt: A fat pinch
  • Baking soda: 1/2 tsp
  • Baking powder: 1 tsp
  • Cocoa powder: 4 tbsp
  • Flour/Maida: 1 cup


  METHOD:

  1. Place the cake tin over the butter paper (parchment paper) and draw a circle around the base and cut the paper into circle. Lightly grease the pan with butter/oil and place the paper in the bottom of the can pan/tin. This prevents the cake from sticking to the bottom.
  2. To make homemade buttermilk add 1 tbsp vinegar into 1 cup milk and keep aside for 5 mins, it will curdle and is ready to use.
  3. In a large bowl, add in the sugar, oil, egg, and vanilla essence. With a handheld beater or whisk, cream/beat it until pale.
  4. Once the mix is pale and fluffy, add in the cocoa powder, baking powder, baking soda, salt, and flour.
  5. Pour in half of the buttermilk and lightly mix, then add the remaining buttermilk.
  6. Cream/fold lightly (do not overmix) scraping the sides. Pour into the greased and lined cake pan. Place it on the steamer (remember to heat the steamer with some water and when you place the cake tin; steam should start to come). Place the steamer lid and cook on medium to low flame for 30-40 mins. After about, 30 mins you can open and check with a tooth pick (tooth pick inserted in the center should come out clean).
  7. If you prefer to cover the cake pan with foil.
  8. Remove from the steamer once the cake is done and allow it to cool down.
  9. Frost with my perfect buttercream frosting or simply drizzle homemade chocolate syrup.

NOTES

  • When covering with foil paper; make sure you grease it with oil or butter and place the greased side down.
  • Befor placing the cake batter in the steamer; the steamer should be ready and hot with steam. Do not place in a cold steamer.
  • Instead of oil you can use melted butter.
  • I used an 8 inch cake pan.
  • Cooking time varies with stove; so it is better to check with a tooth pick after 30 mins. For me, it takes 40 mins for the steamed chocolate cake to get done.

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Thursday, July 30, 2015

Aloo Capsicum Recipe


aloo capsicum recipe

Aloo capsicum recipe, how to make aloo shimla mirch recipe.

Aloo capsicum or potato and capsicum recipe is a punjabi style sabzi best served with roti, phulka or naan. This easy side dish pairs well with tomato raita,

Aloo capsicum subzi is semi dry and if you want to make little gravy add boiled water accordingly. I like the capsicum to retain their crunch, so I do not cook them much; but if you like them to be cooked just simmer for a min or two but I have to warn you that the beautiful green color will be lost.

On a side note, you can add some boiled peas or cauliflower or the vegetables of your choice to make it a vegetable sabzi.

I know I have been absent for sometime; my daughter Nidhi, finished her plus two and I was settling her in college and hostel. Things were really fast and unpredictable and with the grace of God she is settled at NIT Calicut with the branch of her choice.  Though her college is just 20 km away; I will miss her and is coming in terms with her absence (and her chatter) as she has never stayed anywhere without me for more than night. So, the letting go process is painful but yes, I have to come in terms with it...life moves on.

Okay! back to the recipe; this one is always a life saver when I have vegetarian guests; the masalas in the recipe takes it to the next level.

I hope the video I made will help you more.

Aloo capsicum recipe, how to make aloo shimla mirch recipe.


Aloo Capsicum Recipe


PREP TIME: 05 Mins    |  COOK TIME: 15 mins    |  AUTHOR::
  aloo capsicum recipe  

  INGREDIENTS

  • Potatos: 2, cubed
  • Onion: 1
  • Tomato: 1
  • Capsicum: 1, cubed
  • Garlic: 5 cloves
  • Ginger: 1 inch
  • Oil: 3 tbsp
  • Jeera: 1/2 tsp
  • Salt: 1 1/2 tsp
  • Kashmiri chilli powder: 1 1/2 tsp
  • Coriander Powder: 1 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Water: 1/2 cup or as needed.
  • Chopped coriander leaves


  METHOD:

  1. Heat a kadai or pan with oil. Add in jeera or cumin seeds.
  2. Add in the sliced onions and mix well. Once onions are slightly transparent add in crushed ginger-garlic, and salt. Mix well and put the flame on medium and allow it to lightly brown (about 3-4 mins)
  3. Add in Kashmiri chilli powder, turmeric, coriander, and garam masala. Mix well for a minute. Add in the chopped tomatoes and little water, mix well and cover and coook the tomatoes for a minute or two or until it is cooked and blended into the masalas and oil has started coming out from the sides.
  4. Add in the chopped potatoes and add 1/2 cup water and cover and cook the potatoes on low flame.
  5. Once the potatoes are cooked add in the chopped capsicum, mix well and sprinkle coriander leaves and switch off the flame.

NOTES

  • To retain the crunch of the capsicum; I do not cook it much. But if you prefer to cook it leave it in the kadai for a minute or two and mix well.
  • Pls watch video for more tips.

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Tuesday, July 14, 2015

Perfect Chocolate Buttercream Frosting Recipe


chocolate buttercream frosting recipe
The perfect chocolate buttercream recipe, how to make the perfect chocolate buttercream.

Chocolate buttercream frosting (icing) recipe; yes the secret is out (I can never keep secrets for long) and  I cant wait to share my perfect chocolate buttercream frosting recipe with you. When it comes to topping cakes, cupcakes...this chocolate buttercream frosting (icing) comes together quickly, so easy!!

This buttercream can be made without a kitchen aid, you just need your hand held blender!! Yes, I am talking about how easily you can make the BEST buttercream frosting/icing at home...soft, glossy, spreadable, and utterly chocolately!

And no need for any expensive chocolates to melt...just pure cocoa powder is the secret to this recipe.

No need to buy store bought chocolate buttercream, I hate those artificial ones, why bother with them when you can make with real butter, cocoa, and cream at home.

chocolate buttercream icing recipe

How to make the perfect chocolate buttercream recipe, step by step picture tutorial.
Refer notes for tips :)
In a dry grinder, add in sugar, instant coffee, cocoa powder, and cornflour; grind it to a fine powder. Keep it aside. In a large bowl. Cream butter with a handheld beater until light and fluffy.
chocolate buttercream

Add in the powdered sugar - cocoa mix. Lightly mix it, pls be aware that if you run the handheld beater at high speed the there will be flour dust around you and it can be really messy (you can also cover half of the bowl with a towel and run the beater). What I usually do is, I just mix it with the beater without the power and once everything is mixed lightly add in the vanilla extract and again mix lightly. When it is all wet it is safe to run the beater :)
chocolate buttercream 1

Now comes the star of this recipe, the secret ingredient (refer notes), scoop out the chilled cream into the cocoa mix.
chocolate buttercream 2

Because of refrigeration the cream floats to the top (you will find some watery whey at the bottom of the packet) but if you are using full fat/whipping cream just make sure you use chilled cream and add into the cocoa mix.
chocolate buttercream 3

Blend everything together, scraping the sides.
chocolate buttercream 4

Blend till light and fluffy or until soft peaks appear. This frosting/icing is enough to cover two cakes and to sandwich in between them.
Leftovers can be refrigerated for 3 days.
My idea of chocolate indulgence is some left of chocolate buttercream in the fridge, and sneak spoonfuls of them....enjoy the chocolate bliss.
chocolate buttercream 5

Other recipes you may like:
How to make cake in pressure cooker
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Perfect Chocolate Buttercream Frosting Recipe


PREP TIME: 06 mins    |  AUTHOR::
  chocolate buttercream frosting recipe  

  INGREDIENTS

  • Butter: 1 stick (100 gms)
  • Sugar: 1 cup
  • Cocoa Powder: 4 tbsp
  • instant Coffee Powder: 1 tsp (optional)
  • Vanilla essence: 1 tsp
  • Cream: 200 ml packet, refer notes (scoop out all the thick cream)
  • Cornflour: 1 tsp


  METHOD:

  1. In a dry grinder, add in sugar, instant coffee, cocoa powder, and cornflour; grind it to a fine powder. Keep it aside.
  2. In a large bowl. Cream butter with a handheld beater until light and fluffy.
  3. Add in the powdered sugar - cocoa mix. Lightly mix it. Add in the vanilla essence.
  4. Scoop out the chilled thick cream and blend with the hand held beater. Make sure you scrape the sides.
  5. Blend/cream until soft peaks.
  6. The perfect chocolate buttercream is ready...

NOTES

  • Bring butter to room temp. I used salted butter; if you do not prefer that you can use unsalted butter and add a pinch of salt towards the last.
  • The cream I am using is low fat (25%) so, what I do is I refridgerate it overnight and scoop out the thick cream which has come up and use; the remaining whey can be used in paneer butter masala, or any other gravy curries.
  • Make sure you use chilled cream;if it is full fat cream use about 150 ml or as needed.
  • Coffee enhances the chocolate flavor, so I like using them. I used 200 ml cup.

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Friday, July 10, 2015

Chemeen Pathiri Recipe - Chemeen Ada - Kerala Recipes


chemeen pathiri recipe

Chemeen pathiri recipe, how to make chemeen pathiri or chemeen pathal or chemeen ada (Malabar Style).

Chemeen pathiri is one of the best kozhikodan dish and very healthy too. Chemeen ada is easy to make at home, these days you get them in thattukadas to star hotels, such is its popularity here in Malabar.

Each family has their own version of chemeen pathiri; some like to make it the real traditional way with grinding parboiled rice (puzhukal ari) and then cooking it to make the ada which is ofcourse time consuming and difficult to make in the mixie grinder, some put rice flour into the boiling water and mix, but I have made this in my own easy way without compromising tradition and taste.

Even the filling is different from home to home; some like to fry the chemeen (prawns) and then add to the onion mix, though I prefer cooking it with masalas and then adding to the onion mix. Some, like to grind coconut with green chilies to add to the chemeen mix, and I prefer adding Kashmiri chilli powder.

The best thing about this is that you can make the filling ahead (refrigerate or even freeze) and make the adas when required, fill, and steam.

Traditionally, two adas are made and the filling is sandwiched in; but you can also make in other different shapes.

Chemeen pathiri is a favorite and my kids love them and I hope you would too...

The video I made is an effort to help you make chemeen ada easily, I hope you appreciate my effort.

Chemeen pathiri video tutorial.


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Chemeen Pathiri Recipe - Chemeen Ada - Kerala Recipes


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  chemeen pathiri recipe  

  INGREDIENTS

  • Rice flour: 1-1 1/4 cups
  • Boiling water: 1 cup
  • Grated coconut: 4 tbsp
  • Fennel (perumjeerakam) seeds: 1/4 pinch
  • Salt: 1/2 tsp
  • Chemeen (prawns): 250 gms
  • Kashmiri chilli: 1/2 - 3/4tsp
  • Coriander powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: 1/2 tsp
  • Onion: 2, chopped finely
  • Ginger: 1 inch, crushed
  • Garlic: 6 cloves, crushed
  • Green chilli: 1, finely chopped
  • Kashmiri chilli powder: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Curry leaves: 1 sprigs
  • Grated coconut: 4 tbsp
  • Kashmiri chilli: 1 tsp
  • Coconut oil: 2 tbsp


  METHOD:

  1. Into a kadai or pan add in shrimp, Kashmiri chilli powder, coriander powder, turmeric, and salt. Mix well and cover and cook the shrimp, remember that shrimp releases water, so you do not need to add extra water. Once it is cooked and all dried up, keep it aside.
  2. Bring water to boil. Grind coarsely grated coconut and fennel seeds (perumjeerakam).
  3. Into a bowl add in the rice flour and the coarsely grinded coconut. Add salt and mix well. Add boiling water and mix well with a spoon. Once it cools down mix with hand to a soft dough. The dough should not stick to your hands. Divide the dough into 4 equal parts.
  4. Heat another pan with coconut oil, add in onions, green chilli, and salt. Once the onions are transparent add in the crushed ginger and garlic. Once the onions starts to brown, add in Kashmiri chilli powder and turmeric powder, mix well and put the flame on low so that it does not get burnt. Once the masala is nicely mixed and the raw flavor is diminished add in the shrimp and roast on low flame for 3-5 minutes. Add curry leaves and mix well.
  5. Grind coconut and Kashmiri chilli together and add this into the prawns mix. Mix for a minute and then switch off the flame and allow it to cool down.
  6. Grease coconut oil on vazhayila (banana leaf) and place one portion of the rice dough and flatten to a round disc with wet hands. Make two pathirs like this.
  7. Place the filling on one pathiri and cover it with the other one, press the sides with fork. You can make spikes with fork on top so that the steam is released (its a personal choice).
  8. Place the chemeen pathiri or chemeen ada on a hot steamer and steam for 15 to 20 mins or until done. Serve hot.
  9. Enjoy Malabar food right in your home or make this for Iftar.

NOTES

  • Shrimp/prawns causes allergy to some; as a precaution, I would advise to devien and throughly clean them.
  • You can make the filling ahead and refridgerate or freeze it.
  • I have not used tomatoes in this recipe as whenever I use them, I feel the filling is a bit wet or soggy when it cools down; if you prefer you can add one tomato at the time of sauting onions.
  • Coconut oil is a must for this recipe. Adjust chilli to suit your taste, pls remember that Kashmiri chilli powder has less heat, if using ordinary chilli powder reduce by half.
  • Chemeen pathiri or chemeen ada is one of the healthiest Malabar recipes I have come across. On a side note, if you dont get banana leaf you can make pathiri with the help of butter paper or parchment paper.

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Monday, July 06, 2015

Kozhi Ada Recipe - How To Make Kozhi Ada - Iftar Recipes


kozhi ada

Kozhi ada, how to make Malabar style kozhi ada (chicken hot pockets).

Kozhi ada is a popular Malabar Muslim snack. During the time of Ramadan; if you are travelling through the National highway and passing through Malabar, kozhi ada is something which you should try, the makeshift food stalls on the roadside at the time of Iftar will be selling hot kozhi adas. The best way to get the taste of Malabar food.

Kozhikode city is no exception, kozhi ada tops the bakery snacks at this time. Nidhi is fan of Malabar food and that's why authentic and traditional Malabar food finds its place here on the blog. One of her friend's mom introduced me to Malabar food; and she told me that kozhi ada is the most popular snack during Ramadan time. It seems, kozhi ada was a native of Koilandy (a small town near Calicut) and during the olden days sundried meat was used to fill in and can be stored for longer periods. But, you can also slow roast the chicken for 1 hour and do the same....that calls for another post.

The same filling can be covered with rice dough and steamed.

How to make kozhi ada (video tutorial)


Other recipes you may like:
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Malabar Mutton Biriyani
Malabar style cauliflower fries
Malabar Chicken Korma
Malabar chicken fry

Kozhi Ada Recipe - How To Make Kozhi Ada - Iftar Recipes


PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  kozhi ada  

  INGREDIENTS

  • Flour: 2 cups
  • Sugar: 1 tsp
  • Salt: 1/2 tsp
  • Ghee/oil: 1 tsp
  • Water: As needed
  • Boneless Chicken:250 gm
  • Onion: 1, chopped
  • Ginger-Garlic: 1 tbsp, crushed
  • Green chilli: 1 chopped finely
  • Coriander leaves: 1 tbsp, chopped
  • Oil: 2-3 tbsp
  • Kashmiri chilli powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1 tsp
  • Salt to taste


  METHOD:

  1. Add flour in a bowl, add in salt, sugar, and ghee. Rub the ghee into the flour and knead it into a soft dough with water.
  2. Heat a kadai with oil, add in the onions and green chilli. Add salt and mix well. Once the onions are transparent add in the crushed ginger-garlic and mix well.
  3. Once the onions starts to brown, add in Kashmiri chilli powder, turmeric powder, and coriander powder. Mix well and then add in the chicken pieces. Mix well and cover and cook the chicken.
  4. Once the chicken is cooked, add in garam masala and mix well.
  5. Lastly, add in chopped coriander leaves, and stir well. Switch off the fire and when it is completely cooled lightly grind/mince it in a mixie or food processor
  6. Pinch small lemon sized balls from the dough and roll out into small round discs. Place little filling inside and flip it over. Press down the sides with fingers and seal it (Check video for tutorial on how to seal the kozhi ada.)
  7. Deep fry in hot oil until brown.
  8. Serve hot.

NOTES

  • To prevent the dough from drying out, you can brush oil on top and cover with a wet cloth.
  • There is no need to add extra water as the chicken will release water by itself.

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