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Showing posts from December, 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 makepineapple 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 :)

Ingredients: 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 crush…

Lemon cup cakes and some x'mas goodies.

My kids wanted cakes, homemade chocolates, and cookiesfor 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 cakes....so I just spooned them into my muffin tray without the paper cups.....also made some chocolate chip cookies.....

and my homemade chocolates....kids wrapped them .....and even took some pics for me which I have included in this post....coming to the lemon cake....it has no vanilla flavor....yes.....it is all lemony...I just sprinkled some chocolate chips on top before baking them.....after making the other goodies I ran short of butter....so I used vanaspati instead for the cake and it came out soft and spongy....you can also bake them in a cake tin...this measure yielded about 15 cup cakes.....also wishing Merry Christmas to all my friends.... I wont be blogging for a week or so as I…

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 dosa....it 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 House.....it 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 dosabatter and keep aside.

Ingredients: 
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).
Ginge…

Diamond Cuts Recipe | Eggless Diamond Cuts Recipe

Diamond cuts recipe, these eggless diamond cuts brings back memories of my late grandmother, when my cousins, brothers, and myself wanted to munch something during our Christmas vacations she used to give us diamond cuts and every time I make this ....it takes me back to those good old days.....Usually eggs are added to the flour and this is without eggs......no messy sugar syrup......just toss in powdered sugar and it is done......that easy!!!


Enjoy!!

Diamond Cuts Recipe - Eggless Diamond Cuts Recipe
PREP TIME: 10 Mins    |  COOK TIME: 20 Mins    |  AUTHOR:: NISA HOMEY   INGREDIENTSMaida/flour: 1 cupButter/vanaspati: 2 tspSalt: 1/4 tspBaking powder: A fat pinchCardamom powdered: 1/2 tspPowdered sugar: 1/4 to 1/2 cupWater for kneadingOil for frying

  METHOD:In a bowel put maida, butter, salt, baking powder, cardamom powder and enough water to make it into a soft dough. Keep this covered for about 10 min. Divide the dough into 2 or 3 equal parts. Roll out and cut into diamond shape…

Ethakka varuthathu/Banana fritters.

This is another easy Kerala snack with ripe banana and the most easiest one....no 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.

Method:

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.

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

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

fish mappas, vegetable mappas, vendakka (okra) mappas, egg mappas, mutton mappas, duck mappas.....every thing has the same basic ingredients except in fish mappas where gram masala and potatoes are not added. Fish mappas and pottu is one of my favorite combination...the flavor and taste of this curry depend entirely on fresh coconut milk ....I have also made with coconut milk mix.....still I favor the former. Vinegar is also very important in this curry....so do not omit that. This curry is a must during Christmas and Easter celebration and at weddings.

Everyone has different tastes, some prepare  mappas without the red chilly powder, they add more of green chilies, but I like the red chilly version.....and if you are in a place where you dont get any kind of coconut milk mix or coconuts then dont lose heart substitute with milk....pure whole milk.

While adding tomato it need not be fried until the oil…

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 palappamand stew and kallappam and mappas ....it is a coconut milk based thick curry with chicken , mutton, eggs, or vegetables.

If you are using toddy....it should be fresh sweet …