Thursday, December 18, 2014

Tofu Manchurian Recipe - Paneer Manchurian


tofu manchurian

Tofu (paneer) manchurian recipe; paneer manchurian is a popular Indo-Chinese dish and I make it often at home. Tofu, is an healthy alternative to paneer and is cholesterol free, also rich in protein.

I had shared tofu masala curry earlier and when I made this for dinner, I badly wanted to share this with you. It is easy to make and can be served with fried rice or roti.

Now, the fun part....while making this I had an absolute crazy idea of taking a video, yes you can call me crazy because that means I have to cook with one hand and shoot with the other (no, I do not have a tripod).

And yes, even though it is shaky and amateurish I manage to shoot one (yeah!).

Here is the video, my bleak attempt at video-graphing....




Tofu Manchurian Recipe - Paneer Manchurian


PREP TIME: 5 mins    |  COOK TIME: 10 mins    |  AUTHOR::
  tofu manchurian  

  INGREDIENTS

  • Tofu: 250 gms
  • Onion: 2 small, quatered
  • Capsicum: 1/2, quatered
  • Ginger: 1 inch, chopped
  • Garlic Cloves: 6-7, chopped
  • Green chilli: 1, chopped
  • Spring onion chopped: 2 tbsp
  • Kashmiri chilli powder: 1/2 tsp
  • Soy Sauce: 1 tsp
  • Tomato Sauce: 1 tbsp
  • Red Chilli Sauce: 1 tsp
  • Oil: 2 tbsp
  • Cornflour: 1 tsp
  • Water: 3 tbsp
  • MARINATION
  • Kashmiri Chilli Powder: 1/2 tsp
  • Soy Sauce: 1 tsp
  • Cornflour: 2 tbsp
  • Salt: 1/2 to 1 tsp


  METHOD:

  1. Marinate tofu, in 1/2 tsp Kashmiri chilli powder, 1 tsp soy sauce, 2 tbsp cornflour, and 1/2 tsp salt.
  2. Heat 2 tbsp oil in an iron skillet pan or nonstick pan, add in the marinated tofu and shallow fry. Once done remove to a paper napkin and keep aside.
  3. In the same pan, add in chopped garlic, ginger, and green chilies. Then add in onions stir fry for a min, add in capsicum and stir fry again.
  4. Add in 1/2 tsp Kashmiri chilli powder and mix, the remaining oil in the pan, helps the raw flavor to diminish.
  5. Add in 1/2 tsp soy sauce, 1 tsp chilli sauce, and 1 tbsp tomato sauce and mix well. Add in 1/2 tsp salt.
  6. Mix 1 tsp corn flour in 3 tbsp of water in the same bowl which was used to marinate the tofu.
  7. Drop in the shallow fried tofu, and mix well.
  8. Sprinkle chopped spring onions.
  9. Serve hot.

NOTES

  • I made this whole curry in 2 tbsp oil, shallow frying in less oil is healthier than deep frying
  • Marinating with cornflour, gives the tofu a light coating and which make it crispy and crunchy after shallow frying
  • If you feel it is a bit spicy, reduce the red chilli sauce and red chilli powder by half.

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Wednesday, December 17, 2014

Meatball Curry Recipe - How To Make Indian Meatball Curry


Meatball curry recipe: Kerala style easy meatball curry or kofta curry is a popular Syrian Christian dish, made mostly during the festival seasons; Christmas and Easter. Minced meatballs are simmered in coconut milk-tomato gravy; which gives its unique taste and flavor.

I know, most of you will thick making meatballs are trouble some; but I am showing you how easily with minimal oil you can make them. Most recipes on the internet calls for the meatballs to be lightly fried which is not done here in my recipe.

This meatball curry is again passed down from my late grandmother and she used to make it during Christmas or on some special occasions. As a child, when amma makes meatball curry; we knew Christmas is coming or some important person is visiting us. I used to have fun helping amma rolling the balls tightly.

When I had some guests for dinner; I thought of making ammas meatball curry and was so happy to see their satisfied faces. I am sure, you will also make someone happy with this easy meatball curry.

Step by step pictures:
Serves: 4

Note: Use fat-less beef or mutton. After washing the meat put it in a strainer, and squeeze tightly to remove excess water before putting in the processor. If there is water or fat then the meatballs will break and we may need some bind it with flour or breadcrumb.

Add 1/2 onion, 3 green chilies, 7 garlic cloves, 1/4 inch ginger, 1 sprig curry leaves, salt, and chopped meat into the food processor. Process till everything is nicely minced.

Simply roll into small balls (tightly). There was about 20-22 balls, place them gently into a pressure cooker. Add 3 cloves, 1/4 inch cinammon, and 3 cardamon. If you have water remaining from squeezing the meatballs, you can add them to the cooker or else, add 3 tbsp water

Close the cooker and cook for 20 min (after the 1st whistle simmer for 20 mins).

Once you open the cooker it will look like this, (some water is there), let the meatballs cool by itself. Lets make the gravy. Heat an iron skillet or kadai with 2 1/2 tbsp of coconut oil and add in 3 cloves, 3 cardamon, 5 peppercorns, and 1/4 inch cinnamon. Add in the sliced onion, ginger, and garlic. Let it fry nicely till light brown.

Once the onions are lightly browned add in 1 tsp Kashmiri chilli powder,  2 tsp coriander powder, 1/2 tsp organic turmeric, and 1 tsp garam masala, mix lightly keeping the flame on low, so that it does not change colour and the raw flavor diminishes. Add in the pureed tomato.

Mix well on low heat until everything is incorporated and oil starts to come out. Add in coconut milk (3-4 tbsp coconut milk powder mixed in 1 1/2 cups water).

Allow the gravy to come to a boil and then simmer, add in the meatballs carefully and if there is any residue water add that too. Once the gravy starts to thick (about 3-5 mins) add in 1/2 tsp pepper powder and 1 sprig curry leaves. Serve hot.

This is best served with:
Kerala Appam
Kallappam
Chappathi/Roti
Idiyappam

Meatball Curry Recipe - How To Make Indian Meatball Curry


PREP TIME: 10 mins    |  COOK TIME: 35 mins    |  AUTHOR::
  meatball curry  

  INGREDIENTS

  • Beef or Mutton: 500 gms, chopped (I used beef)
  • Onion: 2, sliced
  • Tomatoes: 2, pureed
  • Ginger: 1 inch, chopped
  • Garlic: 1/2 pod, sliced
  • Kashmiri Chilli Powder: 1 tsp
  • Coriander Powder: 2 tsp
  • Garam Masala: 1 tsp
  • Organic Turmeric: 1/2 tsp
  • Pepper Powder: 1/2 tsp
  • Coconut Milk Powder: 3-4 tbsp
  • Water: 1 1/2 cups
  • Coconut Oil: 2 1/2 tbsp
  • Cloves: 3
  • Cardamon: 3
  • Peppercorns: 3 or 4
  • Curry Leaves: 1 Sprig
  • FOR THE MEATBALLS
  • Onion: 1/2
  • Green Chilies: 3
  • Garlic: 7 cloves
  • Ginger: 1/4 inch
  • Curry Leaves: 1 sprig
  • Salt: 1/2 tsp
  • TO ADD IN COOKER:
  • Water: 3 tbsp
  • Peppercorns: 3
  • Cinnamon: 1/4 inch
  • Cardamon: 3
  • Cloves: 3


  METHOD:

  1. Add 1/2 onion, 3 green chilies, 7 garlic cloves, 1/4 inch ginger, 1 sprig curry leaves, salt, and chopped meat into the food processor. Process till everything is nicely minced.
  2. Simply roll into small balls (tightly). There was about 20-22 balls, place them gently into a pressure cooker. Add 3 cloves, 1/4 inch cinammon, and 3 cardamon. If you have water remaining from squeezing the meatballs, you can add them to the cooker or else, add 3 tbsp water
  3. Close the cooker and cook for 20 min (after the 1st whistle simmer for 20 mins).
  4. Open the cooker and allow the meatballs cool by itself. Lets make the gravy. Heat an iron skillet or kadai with 2 1/2 tbsp of coconut oil and add in 3 cloves, 3 cardamon, 5 peppercorns, and 1/4 inch cinnamon. Add in the sliced onion, ginger, and garlic. Let it fry nicely till light brown.
  5. Once the onions are lightly browned add in 1 tsp Kashmiri chilli powder, 2 tsp coriander powder, 1/2 tsp organic turmeric, and 1 tsp garam masala, mix lightly keeping the flame on low, so that it does not change colour and the raw flavor diminishes. Add in the pureed tomato.
  6. Mix well on low heat until everything is incorporated and oil starts to come out. Add in coconut milk (3-4 tbsp coconut milk powder mixed in 1 1/2 cups water).
  7. Allow the gravy to come to a boil and then simmer, add in the meatballs carefully and if there is any residue water add that too. Once the gravy starts to thick (about 3-5 mins) add in 1/2 tsp pepper powder and 1 sprig curry leaves. Serve hot.

NOTES

  • To make meatballs; you should select fatless meat.
  • I did not use any binding agents like cornflour, bread or breadcrumbs to make the meatballs; I just tighly squeezed the meat and than shaped into balls (if there are any residue water; you can add it in the cooker).
  • I used as little oil as possible and used readymade coconut milk powder to make the gravy.
  • tYou can use fresh coconut milk; but use 2nd milk first, simmer for 5 minutes and then add thick coconut milk.
  • In the picture, I chopped the curry leaves to garnish.

©Copyright Reserved 2010-2014, First Published On Nisahomey.com


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Monday, December 15, 2014

Pineapple Sheet Cake Recipe With Pineapple Buttercream (No Oil Or Butter)


pineapple sheet cake

Pineapple sheet cake recipe; Can you believe that this pineapple cake does not have any oil or butter but fresh pineapple and cashewnuts. This pineapple cake is so moist and topped with fresh pineapple buttercream frosting makes it all the more special and welcoming Christmas.

Always a crowd puller, this pineapple cake is Homey's favorite and he calls it his "guilt-free" cake. The cake has a very tropical, very sunny. The pineapple flavor is intensified with the addition of vanilla extract.

Pineapples are in season during Christmas time and I like using fresh pineapple in my puddings and cakes (pineapple upside down cake).

This cake is very moist; almost pudding-like and it taste best chilled. Homey says it taste even better the next day, chilled. The buttercream is so out of the world with fresh pineapple juice added and yes, you got to try this for sure, at least for Christmas.


pineapple cake

Adapted slightly from here
Step by step method:

Preheat Oven to 180 degree C and grease and dust a sheet pan, keep aside.
Measure 2 cups of cubed fresh pineapple into a Ziploc bag and crush it with something hard. (Keep aside 2 tbsp of cubed pineapple to top over buttercream frosting)

Now the best part; dunk all the ingredients for the cake into a large bowl (pineapple, flour, sugar, baking soda, vanilla essence, eggs, salt, and cashewnuts) and with an electric handheld beater, cream everything together. Once, you start creaming the mix will look a little crumbled and you will even think of adding some water to mix. But, never mind just keep on creaming.

Until you get this consistency, (when you cream with the beater the juices in the crushed pineapple will be released) thus making it a perfect cake batter.

Pour this into the greased and dusted baking pan. Bake at 180 degree C for 35 to 40 minutes or until a tooth pick inserted in the center comes out clean.

While the cake is baking, lets make the pineapple buttercream icing. Cream butter with a whisk, add in vanilla essence and again cream. Add in icing sugar and cream again.

The mix will look crumbly. Add in pineapple juice and cream again.

 Whisk until it is creamy and soft. Plop it over the baked and cooked pineapple cake.

And spread all over the cake. Sprinkle some fresh chopped pineapple pieces over it....and cut into bars and serve chilled. (I am not a pro when it comes to decorating cakes or icing them, so, I like to make these kind of sheet cakes where you are not expected to ice the cake pretty).


Pineapple Sheet Cake Recipe With Pineapple Buttercream (No Oil Or Butter)


PREP TIME: 10 mins    |  COOK TIME: 40 mins    |  AUTHOR::
  pineapple sheet cake  

  INGREDIENTS

  • Flour: 2 cups
  • Sugar: 2 cups
  • Eggs: 2
  • Chopped Cashewnuts: 1 cup
  • Baking Soda: 2 tsp
  • Salt: 1/4 tsp
  • Vanilla Essence: 1 tsp
  • Fresh Pineapple: 2 cups
  • PINEAPPLE BUTTERCREAM:
  • Butter: 1/2 stick (50 gms)
  • Sugar (To be powdered): 1 to 1 1/4 cups (check tips on how to make icing sugar)
  • Vanilla Essence: 1 tsp
  • Fresh Pineapple juice: 3-4 tbsp
  • Fresh pineapple cubes to garnish: 2 tbsp


  METHOD:

  1. Measure 2 cups of cubed fresh pineapple into a Ziploc bag and crush it with something hard. (Keep aside 2 tbsp of cubed pineapple to top over buttercream frosting)
  2. Now the best part; dunk all the ingredients for the cake into a large bowl (pineapple, flour, sugar, baking soda, vanilla essence, eggs, salt, and cashewnuts) and with an electric handheld beater, cream everything together. Once, you start creaming the mix will look a little crumbled and you will even think of adding some water to mix. But, never mind just keep on creaming.
  3. Until you get creamy consistency, (when you cream with the beater the juices in the crushed pineapple will be released) thus making it a perfect cake batter.
  4. Pour this into the greased and dusted baking pan. Bake at 180 degree C for 35 to 40 minutes or until a tooth pick inserted in the center comes out clean.
  5. While the cake is baking, lets make the pineapple buttercream icing. Cream butter with a whisk, add in vanilla essence and again cream. Add in icing sugar and cream again.
  6. The mix will look crumbly. Add in pineapple juice and cream again.
  7. Whisk until it is creamy and soft. Plop it over the baked and cooked pineapple cake
  8. And spread all over the cake. Sprinkle some fresh chopped pineapple pieces over it....and cut into bars and serve chilled. (I am not a pro when it comes to decorating cakes or icing them, so, I like to make these kind of sheet cakes where you are not expected to ice the cake pretty).
  9. Serve Chilled.

NOTES

  • You can reduce sugar slightly if the pineapple is very sweet.
  • If fresh pineapple is not available, use canned pineapple (20 oz, undrained).
  • Bring all ingredients to room temperature. For the buttercream, I used salted butter.
  • To make icing sugar: Add one cup of sugar in a blender and top with 1 tsp cornflour, grind to a fine powder, sieve and use when a recipe calls for iciing sugar.
  • The cake tastes best chilled.

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Saturday, December 13, 2014

Kappa Kuzhachathu - Kappa Vevichathu (Mashed And Seasoned Tapioca)


Kappa Kuzhachathu

Kappa kuzhachathu or Kappa vevichathu is mashed and seasoned tapioca; literally a Malayalee favorite. Kappa kuzhachathu also known as kappa curry is best served with nadan meen curry is one of the best Kerala dishes.

Kappa or tapioca is a favorite of mine and though sometimes, I prefer puzhungiya kappa or boiled tapioca served with green chilli chutney.

Food does bring in good memories and this one especially bought memories of my mother-in-law, who passed away last week. It is when someone close to you passes away, you truly miss them and feel the void they have created.

I have shared here some of her recipes like the quick bhatura, bharwan karela, lemon pickle etc. Incidentally, when I was browsing my food pictures, and saw the step by step pictures of this recipe; I felt I missed having her at home. It was she who chopped the raw tapioca so very beautifully and I simply clicked and thought of sharing it some time, and never imagined that she will be gone so soon.

I made this with 2 kg of kappa, but I have scaled the recipe to 1 kg.

Step by step method:
Serves: 4.
Wash and peel kappa. Chop them (kothi ariyuka) into a pan filled with water and then wash and rinse them two or three times. Put the cleaned and strained kappa into a pressure cooker and fill with water. Add Salt. Pressure cook for 1 whistle and release the steam under running water.


Meanwhile, add grated coconut, turmeric, shallots or 1/4 onion, garlic, and green chilies and grind coarsely.

Open cooker and drain the water, with a strong ladle lightly mash the cooked tapioca.  Add in the grinded coconut mix and mix and mash well. Heat a pan with coconut oil and add in mustard seeds, whole red chillies, and curry leaves. Pour this over the mashed kappa and mix well. Serve hot with fish curry.

Other Recipes You May Like:
Kappa Puttu
Mathi Mulakittathu / Malabar Fish Curry
Kadachakka Kuzhachathu (Mashed and Seasoned Breadfruit)

Kappa Kuzhachathu - Kappa Vevichathu


PREP TIME: 10 mins    |  COOK TIME: 10 mins    |  AUTHOR::
  Kappa Kuzhachathu  

  INGREDIENTS

  • Kappa: 1 kg
  • Salt: As Needed.
  • Water To Boil: As Needed
  • Coconut: 1 cup
  • Garlic: 3 to 4 cloves
  • Green Chilies: 3
  • Organic Turmeric Powder: 1/2 tsp
  • Onion: 1/4 or 3 or 4 shallots
  • To TEMPER:
  • Coconut Oil: 1 tbsp
  • Mustard Seeds: 1/2 tsp
  • Whole Kashmiri Chilies: 3, broken
  • Curry Leaves: 1 sprig


  METHOD:

  1. Wash and peel kappa. Chop them (kothi ariyuka) into a pan filled with water and then wash and rinse them two or three times. Put the cleaned and strained kappa into a pressure cooker and fill with water. Add salt. Pressure cook for 1 whistle and release the steam under running water.
  2. Meanwhile, add grated coconut, turmeric, shallots or 1/4 onion, garlic, and green chilies and grind coarsely.
  3. Open cooker and drain the water, with a strong ladle lightly mash the cooked tapioca. Add in the grinded coconut mix and mix and mash well. Heat a pan with coconut oil and add in mustard seeds, whole red chillies, and curry leaves. Pour this over the mashed kappa and mix well. Serve hot with fish curry.

NOTES

  • Nadan kappa will need only one whistle to cook.
  • It is important to remove the fibre inside the kappa.

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Thursday, December 11, 2014

Pulissery Recipe - Kerala Pulissery Recipe (No Coconut)


pulissery recipe

Pulissery Recipe-Kerala style Pulissery without coconut is an easy and quick curry with "Moru" or "Curd". In some places pulissery is known as "Moru Curry" or "Moru Kachiyathu". One of the easiest traditional yogurt/curd based curry from Kerala.

Pulissery can be stored in fridge for up to a week; and thus it is a favorite with working ladies. Back in my hometown (Kottayam), you will hardly find a house without having a bottle of pulissery in the fridge.

You can make this with homemade curd or store bought one; if the curd is thick, then you can add some water to thin it out. Here, I thinned a bit with 1 cup of water but then its a personal preference as some like thick pulissery.

This recipe does not have coconut and can be prepared in about 5 minutes.

Step by step method:

Whisk the curd nicely and keep aside. Get the ingredients ready. Heat a clay pan (manchatti) or a nonstick pan (I used Kerala's own manchatti) with coconut oil. Add in mustard seeds, and fenugreek seeds (uluva) allow it to crack. Then, add in  broken whole red chillies, sliced shallots (cheriya ulli), sliced ginger, garlic, green chilies, and curry leaves. Stir for a minute.


Add in organic turmeric powder and simmer the fire. Add in the nicely whisked curd.


Keep stirring, otherwise the curd might curdle and keep the flame on the lowest....once you feel that the curd is starting to heat (do not allow it to boil) switch off the fire but keep stirring till the heat comes down. Add salt, stir and pour into a serving dish. Serve with rice or kanji.


Pulissery Recipe - Kerala Pulissery Recipe (No Coconut)


PREP TIME: 2 minutes    |  COOK TIME: 5 minutes    |  AUTHOR::
  pulissery  

  INGREDIENTS

  • Thick curd/yogurt: 1/2 liter (500 ml)
  • Shallots (cheriya ulli) 3 or 4, sliced
  • Ginger: 1/4 inch, sliced.
  • Garlic: 3 or 4 cloves, sliced
  • Green Chilies: 3, sliced
  • Whole Red Chilli: 2, broken (I used Kashmiri chilli)
  • Organic Turmeric Powder: 1/2 tsp
  • Mustard Seeds: 1/2 tsp
  • Fenugreek Seeds (uluva) 1/4 tsp
  • Coconut Oil: 1 tbsp
  • Salt: 1/2 tsp or as needed
  • Water: 1 cup (if using)


  METHOD:

  1. Whisk the curd nicely and keep aside. Get the ingredients ready. Heat a clay pan (manchatti) or a nonstick pan (I used Kerala's own manchatti) with coconut oil. Add in mustard seeds, and fenugreek seeds (uluva) allow it to crack. Then, add in broken whole red chillies, sliced shallots (cheriya ulli), sliced ginger, garlic, green chilies, and curry leaves. Stir for a minute.
  2. Add in organic turmeric powder and simmer the fire. Add in the nicely whisked curd.
  3. Keep stirring, otherwise the curd might curdle and keep the flame on the lowest....once you feel that the curd is starting to heat (do not allow it to boil) switch off the fire but keep stirring till the heat comes down. Add salt, stir and pour into a serving dish.
  4. Serve with rice or kanji.

NOTES

  • Whisking the curd is very important otherwise, there maybe lumps.
  • Since I make pulissery or moru curry at home always; I kept the addition of oil to the bare minimum; you can increase to 2-3 tbsp though personally I like to use as little oil as possible for everyday cooking.
  • Adding water is entirely a personal choice as some like thin pulissery and some thick.
  • You should keep stirring the curd so that it does not curdle, once you feel that the curd is heating up, you can switch off the fire but keep stirring.
  • You can store this in the refridgerator for up to a week.
  • Some folks like to add in a pinch of cumin (jeera) seeds and a dash of roasted uluva powder.

©Copyright Reserved 2010-2014, Nisahomey.com


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Wednesday, December 10, 2014

Chilli Idli Recipe


chili idli

Chilli Idli Recipe also known as idli chilli is a quick and easy snack with left over refrigerated idlies. Chilli idli is a healthy filling snack with a bunch of vegetables thrown in, kids will love this as an afterschool snack.

Amma, used to fry the idlies coated with a little chilli and turmeric powder; but I blindly omit that part when making (to be on the healthier side with everyday meal), but you can also lightly toast/roast this on a skillet if you want oil free.

The only drawback without frying or roasting is that the idlies will soak up all the sauces and will be a little crumbly or moist; since my kids do not have a problem with that I make this way.

Step by Step Method:
Serves: One.
I like to slice the cold idlis in strips; you can also chop them if you prefer.

When I am making for kids, I like to add in as much veggies as possible; so raid your fridge.

 Heat oil in a kadai or pan, add in the sliced garlic cloves. When it starts to turn brown, add in the sliced onions and saute for 1 minute on high heat.


Add in the sliced carrots and capsicum, mix well for a minute. Add in Kashmiri chilli powder, mix well, so that the raw flavor diminishes. Add in soy sauce, red chilli sauce, and tomato sauce. Sprinkle salt.

Add in the sliced idlies, mix well. Since we have not fried the idlies, they will turn a little soggy, so try not to mix too much as it might crumble. Sprinkle chopped spring onions and serve immediately. Kids will love this healthy snack!

Chilli Idli Recipe


PREP TIME: 2 mins    |  COOK TIME: 3 mins    |  AUTHOR::
  chilli idli  

  INGREDIENTS

  • Left over idlies: 4
  • Carrot: 1, sliced
  • Capsicum: 1/2, sliced
  • Onion: 1, sliced
  • Garlic: 4 cloves, sliced
  • Kashmiri Chilli Powder: 1 tsp
  • Soy Sauce: 1 tsp
  • Red Chilli Sauce: 1 tsp
  • Tomato sauce: 1 tsp
  • Salt: 1/2 tsp
  • Oil: 1-2 tbsp
  • Chopped Spring Onions to garnish


  METHOD:

  1. Slice the cold idlies in strips.
  2. Slice the onions, garlic, and vegetables.
  3. Heat oil in a kadai or pan, add in the sliced garlic cloves. When it starts to turn brown, add in the sliced onions and saute for 1 minute on high heat.
  4. Add in the sliced carrots and capsicum, mix well for a minute. Add in Kashmiri chilli powder, mix well, so that the raw flavor diminishes. Add in soy sauce, red chilli sauce, and tomato sauce. Sprinkle salt.
  5. Add in the sliced idlies, mix well. Since we have not fried the idlies, they will turn a little soggy, so try not to mix too much as it might crumble. Sprinkle chopped spring onions and serve immediately. Kids will love this healthy snack

NOTES

  • You can reduce Kashmiri chilli powder and red chilli sauce by half; if you dont want this spicy.
  • Since the sauces has salt in them, add salt cautiously. Make sure, you keep all the ingredients ready as it takes just 3 minutes to make on high heat.
  • This is a very healthy kid friendly snack with minimal oil; bachelors can also make this super easy snack.

©Copyright Reserved 2010-2014, first published on Nisahomey.com


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Tuesday, December 09, 2014

Sugar Cookies - Basic Sugar Cookie Recipe


easy sugar cookies

Soft Sugar Cookies are my go-to Christmas vanilla sugar cookies and they are so easy to make.  Christmas is fast approaching and baking is in season. These sugar cookies are my favorite and since, I rolled and chilled them, these can be sliced and then baked leisurely.

I love to cook and bake the easy way though these cookies can be rolled out and cut out into desired shapes; I simply wrapped them in foil and chilled for 2 hours and then sliced them with a knife and placed them on my Silpat baking mat.....so easy!

Ofcourse, if you prefer you can roll them and cut out into heart or star shapes; and can even pipe some sugar frosting on top with your desired colors after baking. I opted for small sprinklers to get a Christmas feel.

These cookies are adapted from my nankhatai /eggless cookies  I used butter and added egg and increased the flour.

What I love about these slice and bake cookies are; if you have a batch in your fridge you can slice and bake when you have that cookie craving and yes, you can freeze them too.

Easy Step By Step Method:
I used my food processor for easy blending; you can also do this in a bowl and knead to a dough or your handheld beater.
Dunk in all the ingredients into the food processor and blitz it for 2 minutes.


Put the coarse dough into a plain surface ( I used my baking mat) and knead with your hands till it becomes a soft dough. Simply roll it out into a log and wrap in foil tightly. Chill for atleast 2 hours.

Simply slice them with a knife and place on baking mat or greased baking paper and top with your desired toppings, I sprinkled with coloured sprinklers.

Before baking, remember to preheat oven and bake for 10-12 minutes and then allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack.

sugar cookies

Some more cookies:
Chocolate Crinkles
Peanut Butter Cookies
Chocolate chip Cookie Bars

Sugar Cookies - Basic Sugar Cookie Recipe


PREP TIME: 5 mins    |  COOK TIME: 10 mins    |  AUTHOR::
  easy sugar cookies  

  INGREDIENTS

  • Butter: 1 stick/1/2 cup
  • Sugar: 1/2 cup
  • Flour: 1 1/2 cups
  • Baking Powder: 1/2 tsp
  • Egg: 1/2, lightly beaten
  • Vanilla Essence: 1 tsp


  METHOD:

  1. Dunk in all the ingredients into the food processor and blitz it for 2 minutes.
  2. Put the coarse dough into a plain surface ( I used my baking mat) and knead with your hands till it becomes a soft dough. Simply roll it out into a log and wrap in foil tightly. Chill for atleast 2 hours
  3. Simply slice them with a knife and place on baking mat or greased baking paper and top with your desired toppings, I sprinkled with coloured sprinklers.
  4. Before baking, remember to preheat oven and bake for 10-12 minutes and then allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack.

NOTES

  • You can use almond essence, coconut essence instead of vanilla flavoring. I used salted butter.
  • These are not very sweet cookies; so frosting them after baking would be perfect. Coloured sugars can be sprinkled instead of sprinklers
  • Double the recipe and make two dough rolls; you can freeze one and use later.
  • Sprinkling granulated sugars will also be perfect.
  • Chilling the dough helps from not spreading; if you are rolling the dough and using a cookie cutter; I would advise to chill for 10 to 15 minutes after you transfer to the baking sheet.

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Monday, December 08, 2014

Wheat Puttu - Kerala Whole Wheat Puttu Recipe


wheat puttu

100% whole wheat puttu recipe; Kerala whole wheat puttu is one of the healthiest breakfast. Wheat flour is mixed with water and salt and steamed with freshly grated coconut. Not a drop of oil is added and its 100% vegan.

When my family is on a health spree wheat puttu always finds its place at breakfast and sometimes at dinner. The best thing is that it can be paired with almost anything, from chicken curry to kadala curry or even simple onion fry.

The trick to make the wheat flour suitable for puttu lies with the wetting of the flour. I like to use either my food processor or dry grinder of my mixie. Here, I am showing how to do it in the dry grinder jar of the mixie.

In case you do not have a puttu steamer; I have shown here how to steam with the shell of a coconut.


Step By Step Method:
Yields: 1 kutti or 2 chiratta puttu.

Add one cup of whole wheat flour (atta) in your dry grinder jar. Add salt and 1/4 cup of water.


Blitz/run the mixie for 10 seconds. Then again add little more water (about 1/4 cup).

Blitz again for 10-15 seconds. Your wheat puttu flour (podi) is ready.  Add a tbsp of freshly grated coconut and top it with wheat puttu podi till half of the mould.

And then repeat until coconut comes on top. Steam for 3-5 min and serve hot.

Other puttu recipes:
Easy Puttu Podi/ How to wet puttu podi without water.
Masala Puttu (Meat)
Meen (fish) Puttu
Kappa (Tapioca) Puttu


Wheat Puttu - Kerala Whole Wheat Puttu Recipe


PREP TIME: 1 mins    |  COOK TIME: 5 mins    |  AUTHOR::
  wheat puttu  

  INGREDIENTS

  • Whole wheat flour (atta): 1 cup
  • Water: 1/2 cup
  • Salt: 1/4 tsp or as needed.
  • Fresh coconut scrapings: 3-4 tbsp


  METHOD:

  1. Add one cup of whole wheat flour (atta) in your dry grinder jar. Add salt and 1/4 cup of water.
  2. Blitz/run the mixie for 10 seconds. Then again add little more water (about 1/4 cup).
  3. Blitz again for 10-15 seconds. Your wheat puttu flour (podi) is ready. Add a tbsp of freshly grated coconut and top it with wheat puttu podi till half of the mould.
  4. And then repeat until coconut comes on top. Steam for 3-5 min and serve hot.

NOTES

  • Do not run the mixie for long as it will make the flour gather into a dough.

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