Monday, July 30, 2012

Breadfruit/Kadachakka Chips...step by step.

Whenever I make breadfruit {kadachakka) chips it always brings back nostalgic memories of my childhood. Summer holidays spent at Kottayam at my late maternal grandmothers house. She was a  wonderful person, so full of life and I miss her so much.

We cousins used to have such fun munching on this special chips which ammachi(grandmother) used to make for us....Sethu if you are reading this....I am talking about lazying at the "mandapam" in the back of the house and our field treks....and the big "kadachakka maram" in the backyard.....ah! those were good old days....80's bring such wonderful memories....
With Ammachi-2007
Kadachakka as this fruit is called in malayalam is found in backyards of most of the houses in Kerala, nowadays it is also seen in markets. Ammachi used to make lots of varieties with this personal favorite is this chips.

Two or three breadfruit/kadachakka.
Preferably coconut oil for frying.
Salt: 2 tsp.
Water: A little to mix the salt.
Turmeric: A fat pinch ( I did not use turmeric).

Mix salt, water, and turmeric and keep aside.
Peel the outer green covering and the stem with a is quite thick so a knife is a must.

Cut the fruit into half and cut each half further into 4 slices (if you want smaller chips cut the strips smaller). Now cut off the middle portion with a knife.

I used my food processor with the slicer blade to slice ... you can even use a mandolin to slice into chips just the way you make raw banana chips.

Heat coconut oil in a cheenachatti and put small batches of the sliced fruit into it.....

When it gets crisp put in 1 tsp of the salt/turmeric solution and when the sizzling sound stops, strain out the fried chips and place it on a paper. I did not use turmeric. If you like the chips to be spicy just add 1/2 tsp of red chilly powder and toss the chips.

Store in airtight jar....this will keep for up to 2 weeks....if your kids permit!
See the natural grooves in the will love this!


Friday, July 27, 2012

My Cooking station.

My cooking station or the place I cook food for my family is just 5/6 is small and airy.

This is actually a work area which I converted into my small kitchen. Indian cooking has lots of splutters, frying, sauteing, smoking I opted for windows and not a built in expensive electric chimney....

I also wanted everything to be within my arms reach.....the counter space is small next to the gas stove...but I am quite satisfied with it.....the best part is easy cleaning.....I do not have a maid/cook to help....I do all my work on my own.....though the kitchen is small.....I enjoy working here....

If ever I need more counter space like kneading for pizza dough or rolling for garlic rolls or cookie making or cake baking....I just go to my pantry....there is plenty of counter space

The masala jars on the facing windowsill..... makes cooking a lot easier for me....everything within my arms reach :)

On the left windowsill I have kept the coffee, sugar, tea jars ...and also different types of oils which I use for my daily cooking.....I have a really big window on the it does not get windy....but plenty of fresh air to flush out the fried/smoke smell.....I wanted my tiny space to be as eco-friendly as electric light during daytime is another added plus point.....

My sink is big size (24 inch)....the idea is to wash big utensils like my biriyani pot, wok etc....on top of the sink is my good old steel plate stand.....were I can wash my plates and just pop on the rack, same with cups and spoons....

I will be cooking for you from this small kitchen of mine......welcome abroad!


Wednesday, July 25, 2012

A sneak into my favorite place-My Kitchen!!

So here is a peep into my kitchen, my regular readers know that I have shifted my residence to an apartment......we were house hunting for quite a long time and when we saw this apartment what I liked most was the kitchen; it has a workarea and a store plus lots of counter space...

I had lots of fun putting together my kitchen...trying to make it as organised and functional as I can....

This is the place where the family have food, chat, and listen to radio.

On the left side is the cabinets.

Yes that's my good old oven and the cabinet on top has all my recipe books/cutouts and bake-wares.

The middle cabinet has crockery..

There are cabinets and drawers below the counter....

The best part of this place is the sunlight coming through the window.

I know there is no cooking space in this part of my got it right I do not cook here.....stay tuned for my next post where I will take you to my cooking station.


Monday, July 23, 2012

Cadbury Chocolate Cake...step by step.

Yesterday I was in a mood to bake a cake and was wondering which cake to bake, saw a printed recipe on the Cadbury cocoa powder packet......wondered why I didnt notice it before.

I baked the cake and loved it....... it had a distinct rich Cadbury Cocoa the texture of the cake was perfect....a gem.

The chocoholic in me fell in love with this cake.....taking away all the blues of this monsoon.

I used DIY Hershey's chocolate syrup!!

Recipe Source: Cadbury cocoa packet.
Flour: 2 cups.
Cocoa powder: 5 tbsp.
Baking powder: 1 tsp.
Butter: 100gm/1 stick/1/2 cup.
Sugar: 1 cup.
Eggs: 3.
Vanilla essence: 1 tsp.
Milk: 1/4 cup or as needed.

Wait! do not throw away the butter wrapper use it to grease your baking dish.

Since this is a chocolate cake I dusted the baking dish with cocoa powder.

Sieve 2 cups of flour with 5 tbsp of cocoa and 1 tsp of baking powder and keep aside.

Cream butter and sugar with an electric beater.

Add eggs one by one and cream ...add vanilla essence and the sieved flour and fold in, add milk in between to make it into a creamy yet thick batter.

Bake in a preheated oven for about 40 min at 180 degree C or until done.

Drizzle chocolate sauce and serve.


Thursday, July 19, 2012

Whole Wheat Braided Pizza Loaf.

Two days ago a young man bought a shawarma roll from Trivandrum, he was on his way to Bangalore and boarded the night train. After having the shawarma, he felt stomach pain and called his mother to inform, she advised him to visit a doctor as soon as he reach Bangalore. He died the next day afternoon. Eating out is okay; but please make sure the food you have paid for is of good quality, especially when buying for children.

As a rule I try to include whole wheat as much as I can in my baking (except in cakes), pizzas top the list, then comes rolls. I use plain atta/whole wheat flour. The result is it does not rise as much as plain flour does and the texture is also not that spongy, but yes healthy.

Remember my pizza post, sometime back I started playing  with the flour, sometimes I take 1:1 ie half plain flour: half whole wheat flour; sometimes 3/4 whole wheat flour and 1/4 plain flour; and most of the time I simply use just whole wheat flour.

Note: Always put the dough in the baking sheet and braided otherwise it will tear (with the weight of the filling) while moving.
1 measure pizza dough, please refer to my perfect homemade pizza dough post and use whole wheat flour instead of plain flour.
Tomato sauce: 3 ro 4 tbsp.
Mozzarella cheese, parmesan cheese, processed cheese grated: About 1 cup, you can use any one cheese or use all three.
Ghee/butter/olive oil: 1 tbsp.
Dried basil : 1 tsp.
Dried oregano: 1 tsp.
Pepper powder: 1 tsp.
Salt: As needed.
Red chilly flakes: 1/2 to 1 tsp, depending on your tolerance level.
Vegetables: 1 grated carrot, 1/2 chopped onion, 1/2 chopped capsicum, 1/2 chopped tomato (optional).
Cilantro/coriander leaves to garnish.(optional).
Sesame seeds to sprinkle.
1. In a greased baking sheet, spread pizza dough into a rectangle.
2. Spread the sauce down the middle of the dough.
3. Sprinkle basil, oregano.
4. Add the vegetables, sprinkle red chilly flakes, pepper powder, salt.
5. Top it with grated cheese and sprinkle cilantro.
6. Cut 1 inch diagonal strips up each side of the dough.

7. Fold 1 inch strips up and over pizza filling, alternating sides to get a braided look.

8. Brush the top of the braided dough with olive oil or ghee or melted butter and sprinkle sesame seeds.

9. Pop it into a preheated oven, bake at 200 degrees 20 to 30 min or until done.

Allow it to cool a bit and then cut into slices and serve.

Note: Check out Homemade Tomato Sauce...step by step.


Sunday, July 15, 2012

No Bake Eggless Chocolate Biscuit Pudding.

Hello everybody, I am finally back after a break of 2 much needed break. We shifted our residence to our own new apartment, so I was kinda busy with my new home and settling down in the new locality. I apologize for the delay in answering queries and acknowledging comments from my readers and friends.  

have a confession to make.....this oh! so chocolatey pudding was made by my sis-in-law, vava. I just supervised helped her a little, like trying to take some pics with my nephews, nieces, and my kids hovering over it. Yes I admit I did not make this pudding, but sometimes I like to see others cook and this time I let in my sister-in-law, who is a great cook and though she is younger than me...I have learned a lot from her....ya, you never know from where you learn :) Remember my eggless pineapple pudding (which is the 3rd most popular recipe on this!), the sole owner of that pudding is my sis-in-law. So I hope you will enjoy this as much as I did.

That's the whole brood (my two brothers kids and mine) vacationing at Kovalam Beach, Kerala.

Now coming back to this pudding, its eggless, it has chocolate, butter, biscuit, and coffee.
Dieters, please excuse me.....

Recipe source: Vanitha.
Unsalted Butter: 100 gm/1 stick/1/2 cup.
Powdered Sugar: 100 gm.
Amul Cream: 1/4 cup.
Cocoa Powder: 100 gm.
Vanilla essence: 1 tsp.
Marie Biscuit: 150-200 gm.
Instant coffee: 2 tsp (I used nescafe).
Hot water: 1 cup.
50 gm of cashewnuts for sprinkling on top.

1. Mix instant coffee in hot water and keep aside to cool.
2. Cream butter and powdered sugar. Add cocoa and cream again.
3. Add whisked cream into it.
4. In a greased pudding dish (I  prefer rectangle or square), dip biscuit in the coffee and layer on the base of the dish. Spread a layer of the cocoa mix on top of it. Again put another layer of coffee drenched biscuits, (you can also sprinkle some coffee in between for more added flavor). Likewise do this step till the cocoa cream comes on top.
Sprinkle some roasted cashewnuts on top.
Keep in refrigerator for 2 hours. Serve chilled preferably with a dash of chocolate sauce.



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