Friday, December 31, 2010

Pineapple skin (peel) wine

I had a great holiday and a wonderful Christmas with my family......wishing a very happy new year to all my wonderful blogger friends.
This was my late grandmothers favorite wine....she used to make this for Christmas.... got the recipe from Vanitha... this wine always brings back fond memories of her. I always make pineapple jam, pineapple preserve, and pineapple squash before Christmas and make this wine with the skin of the pineapple....yes you guessed right I am a pineappleholic..... The best thing about making this wine is that you do not have to stir it every day...once it is all tied up you have to open it and strain it after 10 days and bottle it and keep for another 21 days and it is ready to use.....this wine is a huge hit with all my friends....especially their hubbies :)

Pineapple skin: 1 medium pineapple.(I also added the middle stem and 1 or 2 slices for extra flavor).
Sugar: 1 3/4 cup.
Water: 1 1/2 cup.
Beaten egg white: 1
Dry ginger or chukku : 1 tbsp crushed.
Cloves: 6.
Cinnamon: 2 sticks.
Yeast: 1/2 tsp.(I used instant yeast).
In a ceramic jar or bharani put in all the ingredients and mix well with a wooden spoon. Close the lid and cover it with a cloth and tie it tightly with a string. Keep aside in a dark place for 10 days on the 11th day strain it with a strainer. Pour into sun-dried bottles and keep for another 21 is best to keep the wine for 21 days to mature but for those who cant wait that long it can be consumed after 5 days of bottling.
Recipe Source: My Late Grandmom.

Happy new year to all!!!


Wednesday, December 15, 2010

Lemon cup cakes and some x'mas goodies.

My kids wanted cakes, homemade chocolates, and cookies for the Christmas celebration at their school. I came across a lemon cake recipe in Vanitha magazine....they just used lemon rind and not lime juice...since I wanted the lemony flavor I altered the recipe to suit my taste.....Nidhi wanted cup I just spooned them into my muffin tray without the paper cups.....also made some chocolate chip cookies.....


Tuesday, December 14, 2010

Masala Dosa....The Indian Coffee House Style.

Indian coffee house brings back fond memories of my Law college days....we used to wind up in the coffee house to have masala dosa.....the coffee house masala dosa is a bit different from other masala is because they add beetroot to the masala.....frequent visits to the coffee house resulted in getting this recipe......after boiling potatoes, carrots and beetroot.....grate one beetroot to the masala while sauting as this gives the rich red colour......a bit more of Indian Coffee is a restaurant chain in India...there are nearly 400 coffee houses in India and Kerala has around 51 coffee houses. This recipe has been lying in my old recipe book and a recent visit to an Indian Coffee House here in Calicut brought back all the memories....

Make dosa batter and keep aside.

Potatoes: 5.
Carrots: 2.
Beetroot: 2. (1 for boiling and 1 for grating).

For seasoning:
Oil: 1 tsp.
Mustard seeds: 1/2 tsp.
Urad dal: 1/2 tsp.
Onion: 1
Green chilly: 1 (optional).
Ginger: A small piece chopped.
Turmeric: 1/2 tsp.
Chilly powder: 1/2 to 1 tsp(Kashmiri red chilly).
Curry leaves.


1. Pressure cook the potatoes, carrots, and 1 beetroot and keep aside.

2. Heat 1 tsp of oil (very little oil is need here) in a kadai and put in mustard seeds, urad dal and let it splutter, then add sliced onion, ginger, green chilly, and curry leaves....saute for a min or two.

3. Add red chilly powder and turmeric and mix well.

4. Now add the cooked and mashed potatoes, carrots, and beetroot. Add salt and mix well. Grate one beetroot on top of it and cover a cook for 2 or 3 min. Mix well. The masala is ready....the grated beetroot gives the extra rich color.

5. 5. Pour dosa batter on a greased tawa.......put 2 tbsp of the masala on the center and spread it. Drizzle a bit of ghee on top and let it stand there for a min.

6. Cover the masala.

7. The Indian Coffee House masala is ready.

Serve hot with chutney.

Bring home the Indian Coffee House masala dosa.

Watch my video, I have made the masala dosa minus the beetroot and the carrot.....check it out.

Check out more Dosa Varieties.


Saturday, December 11, 2010

Diamond cuts..... egg-less version.

Diamond cuts brings back memories of my late grandmother.....when my brothers, cousins, and myself wanted to munch something during our Christmas vacation......she used to give us diamond cuts and every time I make this takes me back to those good old days.....Usually eggs are added to the flour and this is without messy sugar syrup......just toss in powdered sugar and it is done......that easy!!!

Maida/flour: 1 cup.
butter/vanaspati: 2 tsp.
Salt: 1/4 tsp.
Baking powder: A fat pinch.
Cardamom powdered: 1/2 tsp.
Powdered sugar: 1/4 to 1/2 cup.
Water for kneading.
Oil for frying.

1. In a bowel put maida, butter, salt, baking powder, cardamom powder and enough water to make it into a soft dough. 
2. Keep this covered for about 10 min. 
3. Divide the dough into 2 or 3 parts. 
4. Roll out and cut into diamond shape.
5. Heat oil in a pan and put in the diamond cuts and deep fry them.
6. Strain and immediately toss them in powdered sugar.

Note: I usually run my pizza cutter on the rolled out dough which is more easier than using a knife.

Enjoy.....and lick ur fingers too....

Linking this to Food Palette Series-White of Torview.


Friday, December 10, 2010

Ethakka varuthathu/Banana fritters.

This is another easy Kerala snack with ripe banana and the most easiest mixing of batter....just peel bananas.....slice them....drop them gently into hot oil....Amma used to make this when unexpected guests arrive or  when she was too lazy to make ethakka appam :).

How to make:
Ripe but firm bananas: 2.
Oil for frying.
Sugar for sprinkling.


1. Wash and deskin bananas.
2. Slice them and drop them gently into hot oil and fry them on both sides and strain on a paper napkin.

3. Sprinkle sugar on top and serve.

Linking this to Aipi's and Priya's Event, Veggie /fruit a month-Banana.


Thursday, December 09, 2010

Chicken mappas (chicken curry in coconut milk) Step-by-step method.

Mappas is a traditional Syrian Christian curry cooked entirely in coconut milk....


Wednesday, December 08, 2010

Kallappam.....the easy way.(coconut pancakes)

Kallappam is another traditional breakfast of my hometown, Kottayam. "Kallu" (a kind of liquor obtained from coconut tree) means Toddy in Malayalam and it is also used to ferment appams..... of course the next best thing is our very own yeast. Kallu was not available so I prepared this with yeast. Kallappam is very much different from palappam in taste and in texture though the ingredients are almost similar. For kallappam the batter need not be grinded finely ....there should be some "thari" and it is a thick batter like idily batter. There is jeera, shallots, and a dash of garlic which give its unique flavor and taste. I used instant yeast while making and it saved me from fermenting it separately. I just added yeast along with the ingredients while grinding. The combination is always palappam and stew and kallappam and mappas is a coconut milk based thick curry with chicken , mutton, eggs, or vegetables.

If you are using should be fresh sweet toddy.

Recipe source: My amma.

How to make kallappam:

Soaked raw rice: 1 ½ to 2 cups. (soak for atleast 1 hour)
Cooked rice: 1 handful (around half cup).
Coconut scrapings: 1 handful (can add a little more for better taste)
Sugar: 1 tsp or according to ur taste.
Water: Little to grind.
Salt: 1 tsp.
Egg: 1 (optional)
Instant yeast: 1/2 tsp.
Jeera: 1/2 tsp.
Shallots: 4 to 5.
Garlic: 2 or 3 cloves.
1. In a mixer grinder jar put in all the ingredients and grind it, do not add too much water; the batter should be a thick batter. Do not grind it too fine.

2. There should be some "thari" in the thick batter. Cover it and allow it to ferment for about 6 to 8 hours.

3. This is how the batter looks after it is fermented....the bubbles indicates that it is nicely fermented and ready to use.

4. Heat a dosa tawa and grease it. Pour a big scoop of the batter and do not spread it much.

5. Cover it and let it cook for a minute.

6. Open lid and flip the appam to the other side and let it remain for another minute or two.

7. Make kallappams the same way with the rest of the batter.

8. Serve with chicken mappas. guessed it right my next post is chicken mappas......
Sharing with Made from scratch.


Tuesday, December 07, 2010

Garlic Pull-Apart Rolls...step by step.

Picture updated minus the grated carrot!
Garlic pull-apart rolls are so pillow soft that the moment you bake them you feel proud as a baker. These garlic rolls are eggless and so easy to make....all it takes is just 2 hours!! and that makes it one of my frequently baked homemade bread.


Monday, December 06, 2010

Chammanthipodi (Fried coconut powder with spices).

Chammanthipodi was a saviour for me during my hostel days....Amma used to pack chammathipodi for me those days.....mixing it with hot steaming rice in the hostel mess used to make my day!!!. Recently when I visited Amma she gave me a bottle of chammanthipodi and it immediately brought back nostalgic memories of  hostel days. This is a traditional preserve of my hometown, Kottayam. Coconut scrapings are roasted with shallots, pepper, tamarind, whole red chillies, curry leaves, and salt. No oil is used as coconut itself produces oil while roasting and grinding. This can be kept in airtight container and can be stored for more than a week.

Coconut medium sized: 1, grated.
Shallots: 10, sliced.
Dried red chillies: 10-12, broken into pieces.
Peppercorns: 1/2 tsp
Tamarind: Lemon size.
Curry leaves: 2 stalk.
Salt: 2 tsp.

Urad dal: 2 tbsp.
Sambar dal: 2 tsp.

Heat a kadai and dry roast urad dal and sambar dal separately, grind them together and keep aside.
In the same kadai, put in coconut and fry and when it is little brown put in shallots, red chillies, peppercorns, tamarind (small pieces), curry leaves, and salt. Let it fry on slow flame till the coconut turns really brown. When it is really brown switch off fire and let it cool.
Grind all in mixer and mix with the grinded urad and sambar dal. Give it a grind once more so that it is mixed well.
Store in air tight containers.

Enjoy with hot rice.....Yum!!

Sending this to Food palette series by Torview.


Saturday, December 04, 2010

Plantain chocolate cake.......the easy way.

My Coorgi friend Aman used to make this is so simple and easy. All you have to do is put all the ingredients in a mixie and give it a blend and pour it into a greased tray and bake it. I had sprinkled some chocolate chips on the batter before putting it into the oven. Green ripe plantains is a must for this cake (I have not tried with yellow ones). It takes a little longer than the usual time to bake other than that it is an easy-to-make-no-fuss-cake.


Friday, December 03, 2010

Pineapple squash...the easy way.

Come December pineapples will line up the markets. I have this weakness for pineapple that every season I preserve them and make jams and squash. Ofcourse, I like raw pineapple, but Nidhi and Cheriyan has some sort of allergy to raw pineapple so the best way to beat it is boil it somehow


Thursday, December 02, 2010

Orange cake with chocolate satin icing.

My son turned 9 he is the star, he selected this particular cake as his birthday cake....bringing the smell of the first baked goodies of this Christmas season. Oranges are now in season and I love the orange smell of this cake with the most glossy satin icing....(which of course is my favorite icing to top it on any cake I make). I had difficulty taking pics because of the sheer glaze of the icing :). Now to the is a simple cake  which just have orange juice instead of milk or water. The satin icing is one of the quickest and easiest icing that I have ever will never go wrong.