NEVER FAIL PUDDING / EASY CHOCOLATE LAYER PUDDING

Recipe source: Vanitha
Ingredients

1. Butter( room  temperature)- 1/2 cup
2. Marie biscuit -powdered- 1.5 cups
3. Grated coconut- 1 cup
4. Drinking chocolate powder-3/4 to 1 cup
5. Condensed milk- 1 tin( 400 ml)

Method

• Preheat oven to 180 Deg C.

• In a mixing bowl combine together butter and powdered biscuit.Using a spoon ,press this evenly over the bottom of a pie dish or individual ramekins/small baking dishes.

• Spread grated coconut evenly over the biscuit layer.

• Spread drinking chocolate powder over the coconut layer.

• Carefully pour condensed milk over the chocolate powder layer.
• Bake for about 10 minutes.Allow it to cool slightly (dust with cocoa powder and garnish with chopped cashew nuts if desired.)
• Serve with cream or vanilla /caramel ice cream. 

WHITE BREAD / SWEET MILK BREAD

Makes- 1 Loaf
Ingredients

1. Active dry yeast- 1 and 1/4 tsp
2. Luke warm milk- 3/4 cup
3. Sugar- 2  tbsp ( see notes)
4. All purpose flour- 2 and 1/4 Cups (1/4 cup or more if required)( see notes)
5. Melted butter/Olive oil- 2 tbsp+ more for brushing (  i used olive oil)
6. Salt-to taste

Method

• Brush a loaf pan ( i used 8"x 4" loaf pan) with butter or line it with parchment paper.Preheat oven to 180 Deg C.
• In a bowl,combine together yeast,milk and sugar.Keep this aside for 10 to 15 minutes or until the mixture is frothy.
• In a large mixing bowl,whisk together all purpose flour and salt.Next add melted butter /oil and mix well using your fingers.

• Slowly add the milk mixture into the flour mixture and mix well until combined.(The dough will be a bit sticky.You can add few tablespoons of flour if you are finding it difficult to handle.)Transfer the dough to a floured surface and knead well for 10 to 12 minutes.The dough should be soft and elastic.Transfer the dough to a greased bowl

• Cover it with a clean kitchen towel ,and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.Punch down the risen dough using your fist.

• Form into a loaf shape and place in the prepared pan,seam-side down.Cover and let rise in a warm place until almost doubled in volume ,about 45 minutes.
• Bake for about 30 to 35 minutes.(if the top browns too quickly,loosely cover it with foil.)

• Lightly brush the top and the sides with melted butter/oil.Allow it to cool a bit before slicing.

Notes:

• Start with 2 cups flour and slowly add more as required.(If you add too much flour the dough will be dry and the bread will turn out to be hard and dry.)The dough should be a bit sticky and as you knead the dough, it will be easy to handle and less sticky .
• 1 used 1/2 cup whole wheat flour and 1 and 3/4 cup all purpose flour.
• I used about 2 and 1/4 tbsp of sugar and it was moderately sweet.Adjust the sweetness according to your taste.

VEGAN BLUEBERRY MUFFINS / EGGLESS BLUEBERRY MUFFINS

Recipe source:www.egglesscooking.com,You can find the original recipe here
Makes: 14 to 16 muffins
Ingredients

1. All purpose flour- 2 cups
2. Baking soda- 1.5 tsp
3. Salt- 1/4 tsp
4. Lemon zest- from 2 lemons
5. Sugar- 3/4 to 1 cup
6. Non dairy milk- 1 cup ( soy milk/rice milk or any other)
7. Vegetable oil- 1/3 cup
8. White vinegar- 1 tbsp
9. Lemon extract- 1 tsp (optional)
10. Fresh or frozen blueberries- 1 to 1.5 cups

Method

• Preheat oven to 190 Deg C.Lightly grease the muffin tins or line it with paper liners.
• In a mixing bowl,combine together all purpose flour,baking soda,salt and lemon zest.
• In another bowl ,combine together sugar,milk,oil , vinegar and lemon extract( if using).
• Pour this into the dry ingredients and mix well until combined.Do not over mix.
• Gently fold in the blueberries.
• Fill the muffin tins about 2/3rd full.Bake for about 20 minutes or until a skewer inserted into the center comes out clean.Allow it to cool for about 5 minutes before transferring to a cooling rack.

Note:

• Adjust the quantity of sugar according to your taste. I used 3/4 cup + 2 tbsp,which turned out to be perfect.
• Try using vanilla extract instead of lemon extract.
• If you like to add spices to your muffins,add 1/4 tsp  cinnamon and a pinch of nutmeg.

MUSHROOM AND PEAS MASALA / MATAR MUSHROOM MASALA

Recipe Source: Sanjeev Kapoor
Ingredients

1. Mushroom- sliced- 200 gms
2. Green peas- 1 cup
3. Cinnamon - 2" piece
4. Cardamom- 4 nos
5. Onion-chopped finely- 2 nos
6. Ginger paste-2 tsp
7. Garlic poaste- 2 tsp
8. Tomato puree- 1/2 cup
9. Kashmiri chili powder- 1 tbsp
10. Coriander powder- 1 tbsp
11. Turmeric powder-1 tsp
12. Garam masala powder- 1 tsp
13. Cashew nut paste -1/2 cup ( see notes)
14. Salt to taste
15. Water- as required

Method

• Heat oil in a pan add cinnamon ,cardamom and onion.Saute until onion turns golden brown.
• Add ginger and garlic paste and saute for a minute.
• Next add tomato puree ,chili,coriander,turmeric and garam masala powder and salt to taste.Saute until oil separates or masala starts to leave the sides of the pan.
• Now add cashew nut paste mixed with 1 cup water.Add more water as required.Bring this to a boil.
• Add green peas and mushrooms.Mix well and cook for about 10 minutes on high or until it is almost done .Cook for 5 more minutes on a low flame ,until the gravy turns thick.
• Add chopped coriander and serve with rice or  roti.

Notes:

• To make cashew nut paste,soak 15 to 18 cashew nuts in water for about 30 minutes ,and grind it to form a smooth paste.

KERALA FISH BIRIYANI

Ingredients

Fish-cut into medium size pieces- 400 gms

For marination

1. Kashmiri chili powder- 1.5 tsp
2. Turmeric powder- 1/4 tsp
3. Black pepper powder-1/2 to 1 tsp
4. Lemon juice-1/2 tsp
5. Water- as required
6. Salt to taste

For masala

1. Onion sliced- 2 nos
2. Ginger- crushed-  1.5 tsp
3. Garlic -crushed- 1.5 tsp
4. Green chilies-finely chopped- 2 nos ( or to taste)
5. Kashmiri chili powder- 1 tsp
6. Turmeric powder- 1/2 tsp
7. Coriander powder- 1 tsp
8. Black pepper powder- 1/4 to 1/2 tsp( or to taste)
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Water- 2 tbsp
12. Tomato -finely chopped- 1 no
13. Coconut milk -1/2 cup
14. Oil- as required
15. Salt to taste

For rice

1. Basmati rice- 1.5 to 2 cups ( see notes)
2. Bay leaves- 2 small
3. Cloves- 3 nos
4. Cardamom - 3 nos
5. Cinnamon- 2" piece
6. Salt to taste
7. Oil /Ghee- as required

For Garnishing

1. Onion sliced- 1/4 cup
2. Cashew nuts- 1 tbsp
3. Raisins- 1 tbsp
4. Garam masala- as required
5. Coriander and mint leaves- chopped- 1 tbsp each
6. Ghee-1/2 to 1  tsp

Method

To prepare rice.

• Wash rice until water runs clear.Heat oil and ghee in a pan and add bay leaves,cloves,cardamom and cinnamon ,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done.Drain and transfer it to a large tray and allow it to cool slightly.

To prepare Fish masala

• Combine together all the ingredients listed under 'for marination' and rub it onto the fish slices.Keep aside for 15 to 20 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done ,turning once in between.Transfer it onto a clean kitchen towel.
• In the same pan ( add more oil if required) add onion,ginger,garlic and green chilies and saute till it turns golden brown.
• Add kashmiri chili,turmeric,coriander,black pepper,garam masala and fennel powder along with 2 tbsp water.Mix well.Cook for 1 or 2 minutes or until  oil separates. 
• Add chopped tomato and cook for  5 to 6 minutes or until tomato is completely cooked and masala starts to leaves the sides of the pan.
• Add coconut milk and salt to taste.Bring this to just under a boil and add the fried fish.Gently mix until the masala coats the fish.Cook for  2 to 3 minutes.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and fish masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 15 to 20  minutes.

( for stove top method,layer rice and fish masala in a greased heavy bottomed pan and cover it tightly.Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low and cook for about 20 minutes.)

NOTES:
If you like more masala for the biriyani,use 1.5 cups rice  or use 2 cups rice for a milder version.(I get about 4 cups cooked rice from 1 cup rice)
You can use King fish,Pomfret  or any other firm fish.

VEGETABLE CUTLET

Makes- 10 to 12 nos

Ingredients

1. Green chilies-finely chopped- 1 or 2 nos ( or according to taste)
2. Ginger -finely chopped- 1 tsp
3. Garlic- finely chopped- 1 tsp
4. Onion -finely chopped- 1 medium ( 1/2 cup)
5. Kashmiri chili powder- 1 tsp( see notes)
6. Turmeric powder-1/4 tsp
7. Coriander powder-1 tsp
8. Black pepper powder-  to taste ( I used 3/4 tsp)
9. Garam masala- 1/2 tsp
10. Vegetables-finely chopped- 1 to 1.5 cups( Carrot,beetroot,cabbage,green beans)
11. Potato -boiled and mashed- 3 small
12. Lemon juice- 1/2 to 1 tsp
13. Coriander leaves- chopped- 1 tbsp
14. All purpose flour- 2 tbsp
15. Water- as required
16. Bread crumbs- as required
17. Oil - for frying
18. Salt to taste

Method

• Heat oil in a pan and add green chilies,ginger,garlic and onion.Saute until onion turns golden brown ,over a medium low flame.
• Add chili ,turmeric,coriander,black pepper and garam masala powder.Saute for a minute or two.
• Next add chopped vegetables and salt to taste.Mix well ,cook until it is done.
• Add mashed potato,lemon juice and coriander leaves.Mix well until combined.Switch off the stove.Add more salt if required.
• Allow this mixture to cool slightly.Shape it into small balls and lightly flatten it using your finger tips.Keep aside.
• In a small bowl mix together all purpose flour and water to form a smooth paste.
• Dip each cutlets in the prepared batter and roll in breadcrumbs to form an even coating.( you can freeze the cutlets at this point,if desired)
• Heat oil in a pan and deep fry the cutlets ,turning once in between.Serve with tomato ketchup.

NOTES:

• Adjust the quantity of chili powder and black pepper powder according to your taste.
• Use vegetable of your choice,like carrot,cabbage,green beans,beetroot etc.Here i have used, one carrot ,one beetroot and few green beans.

EGGLESS NO-BAKE PASSION FRUIT PUDDING

Serves:4
Ingredients

For the base

1. Marie biscuit -powdered-1/2 cup
2. Butter - 1 tbsp

For pudding layer

1. Passion fruits halved- 8 to 10 nos
2. Thick cream-1 cup
3. Condensed milk-1/2 cup
4. Powdered sugar-2 to 3 tbsp / or to taste ( see notes)

For the topping

1. Passion fruit pulp- From 1 fruit
2. Sugar - 2 tsp ( or to taste)

Method

To prepare the base

• In a mixing bowl combine together powdered biscuit and butter.Press this mixture equally into 4 serving glasses using the back of a spoon.Refrigerate for 10 minutes.

To prepare the pudding

• Scoop out the pulp from the fruits into a blender.Blend for 2 to 3 seconds.Pour the juice into a strainer ,use a spoon to push the juice off the strainer.( discard the seeds)
• In a mixing bowl combine together thick cream,condensed milk,powdered sugar and strained fruit juice.Whisk until light and fluffy.Pour this equally over the prepared biscuit base.
• Refrigerate for 1 hour or until required.

For the topping

• In a small bowl combine together passion fruit pulp and sugar.Mix well using a spoon until combined.Pour this over the pudding just before serving.

Notes:

Adjust the quantity of powdered sugar according to your taste depending upon the tartness of the fruit .

If you are using passion fruit concentrate ,adjust the quantity of the sugar as it is already sweetened.

KERALA KOONTHAL ROAST ( KANAVA / CALAMARI / SQUID ROAST)

Serves : 2
Ingredients

1. Squid-cleaned and cut into rings- 500 gms
2. Curry leaves- 2 sprigs
3. Tomato chopped- 1 small
4. Kashmiri chili powder- 1 to 1.5  tsp( or to taste)
5. Turmeric powder-1/4 tsp
6. Coriander powder- 1 tsp
7. Black pepper powder-1/2 tsp
8. Garam masala powder-1/4 tsp
9. Fennel powder-1/4 tsp
10. Salt to taste
11. Oil- as required

For masala paste

1. Shallots- 12 to 15 nos
2. Green chilies- 1 or 2 nos ( according to taste)
3. Ginger- 1" piece
4. Garlic- 2 large cloves

Method

• Combine all the ingredients listed under 'For masala paste' and grind to form a coarse paste.

• Heat oil in a pan and add the masala paste and curry leaves.Saute until it turns golden brown.
• Next add tomato, cook until it turns mushy.

• Reduce the flame to low and add chili powder,turmeric powder and coriander powder.Saute for about 2 minutes.

• Add squid and salt to taste ,mix well.Cook until it is almost done.

• Add garam masala and fennel powder.Cook for few more minutes or until the masala coats the squid rings.Add more curry leaves, if desired.