Wednesday, 27 July 2016

Brazilian Coffee Cookies Recipe

Recipe for Brazilian Coffee Cookie

I have been trying a variety of cookies recently. We really loved this coffee flavoured cookies. While baking these cookies our flat is filled with the aroma of freshly brewed coffee…. If you are a coffee lover I am sure you will love these cookies…

Brazilian Coffee Cookies Recipe
(Recipe from here)
All-purpose flour / Maida - 2 cups
Salt - ½ tsp
Baking soda - ¼ tsp
Baking powder- ¼ tsp
Butter- ⅓ cup
Brown Sugar - ½ cup
White sugar - ½ cup
Egg - 1
Vanilla essence – 1 ½ tsp
Milk - 1 tbsp
Hot water - 1 tbsp
Instant coffee powder - 2 ½ tbsps
  • Sieve together flour, baking powder, baking soda and salt. Keep aside.
  • Add hot water to the coffee powder and keep aside.
  • In a bowl, cream together butter, brown sugar and white sugar until well blended. Beat in the milk, vanilla essence and egg until light and creamy. Add the coffee mixture and mix.
  • Mix in the sieved ingredients until just blended. Cover with plastic foil and place in refrigerator for 10-15 miniuts.
  • Prepare small lemon sized balls and place on baking sheet that has been lined with butter paper. Place each ball about 2 inches apart as they spread. Lightly flatten the balls with a fork. Sprinkle some sugar on top of each ball.
  • Bake in a pre-heated oven at 200˚C for about 10-12 mts till the edges are slightly toasted or till done. Once baked, the cookie will feel soft on touch but once cool it will harden.
  • Cool on a wire rack. Repeat with remaining dough. Store in airtight container.

Recipe for coffee cookies

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Thursday, 14 July 2016

Palak Paneer / Indian Cottage Cheese in Spinach Gravy

Indian Cottage Cheese in Spinach Gravy

Palak Paneer is a popular paneer dish served in road side dhabas and in restaurants. Lightly fried paneer is cooked in a pureed spinach-tomato gravy. Goes well with boiled rice, chapathi or Nan.

Palak Paneer / Indian Cottage Cheese in Spinach Gravy
(Recipe adapted from NitaMehta's Paneer All the way)
Paneer (Indian Cottage Cheese) - 200 gms, cut in to 1" cubes
Palak (Spinach) - 1/2kg (1 bunch)
Onions - 2
Ginger - 1" piece
Garlic  - 5 cloves
Tomatoes - 2 medium, chopped
Green chillies - 2, chopped
Red chilly powder -1 tsp
Cardamom powder - ¼  tsp
Ghee - 3 tbsp
Salt to taste

  • Wash and chop palak. Cook with 1/2 cup water for 10 minutes on low flame after the first boil. Cool and grind to a smooth paste.
  • Grind onions, garlic and ginger together.
  • Heat 1 tbsp ghee in a non-stick pan and slightly fry cubed paneer. Drain and keep aside.
  • Heat rest of ghee in the same pan. Add onion paste and cook till onions turns golden and ghee separates.
  • Add chopped tomatoes and green chillies. Cook for 5-6 minutes on slow fire, till ghee separates.
  • Add ground palak, add a little water if too thick.
  • Cook for 6-8 minutes on slow fire. Add salt.
  • Add cardamom powder and fried paneer. Mix well and remove from fire.
  • At the time of serving, heat 1 tbsp ghee,add 1 tsp red chilly powder. Remove from fire and pour this over the heated palak paneer.
  • Mix well and serve at once with Rice,Chapathi, Paratha or Nan
How to make Palak Paneer
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Monday, 27 June 2016

Kerala Chicken Stew Recipe / Kozhi Stew

How to make Kerala Chicken Ishtew

Stew or Ishtew is a mildly spicy and creamy Kerala special delicacy which goes very well with appam,bread, puttu, chapathi etc. In most Kerala Christian families, Christmas or Easter breakfast is incomplete without appam and chicken or mutton stew. Stew has to be white in colour and you have to make sure not to brown the onion while sautéing. Cashew nut paste will enhance the flavor and make the gravy thick and creamy.

Kerala Chicken Stew Recipe / Kozhi Stew
Chicken - ½ kg (cut in to medium pieces, I used boneless chicken)
Potato - 1 small, cubed
Carrot - 1 small, cubed
Onion - 1, thinly sliced
Green chillies - 4, slit
Ginger - 1 tsp, finely chopped
Garlic - 1 tsp, finely chopped
Cinnamon sticks - 1 inch x2 pieces
Cardamom - 4
Cloves - 4
Black peppercorns - 1 tsp
Medium thick coconut milk - 3 cups
Thick coconut milk - 1 cup
Cashew nuts - 6 - 8 ground to a fine paste
Curry leaves - few
Salt - to taste
Coconut oil - 2 tbsp

  • Heat oil in a pan and add cinnamon sticks, cardamom, cloves, black peppercorns and sauté. Add onion, ginger, garlic and green chillies and curry leaves and stir fry until they becomes soft and translucent. (make sure not to brown the onion).
  • Add chicken pieces and stir fry for 2-3 minutes until the meat is lightly seared.
  • Add cubed potatoes and carrots, medium think coconut milk and salt, and cook for 15-20 minutes over medium heat until the chicken, carrot and potatoes are fully cooked.
  • Add cashew nut paste, thick coconut milk and vinegar, mix well and simmer for 2 minutes or until you get the required thickness.
  • Serve hot with palappam, vellayappam, Idiyappam, Puttu, Chapathi or bread.
How to make Kerala Chicken Stew

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Monday, 20 June 2016

No-churn Salted Caramel Ice Cream / Dulce de Leche Ice Cream

How to make Dulce de Leche Ice Cream

Making a very rich and delicious Salted Caramel Ice Cream without an ice cream maker and with only three ingredients. An extremely easy to make dessert if you have dulce de leche ready in your kitchen. You can either use store bought dulce de leche or can easily make at home. I have explained 3 different methods of boiling the can of condensed milk. You can follow the method you are most comfortable with :)  Do try it at home, I am sure you will love this!

Dulce de Leche Ice Cream

No-churn Salted Caramel Ice Cream / Dulce de Leche Ice Cream
(Recipe from here)
*Homemade or store-bought dulce de leche - 1 can or 1 1/3 cup
Flaky sea salt - 1/2 teaspoon (or 1/8 teaspoon table salt) 
Very cold heavy whipping cream - 2 cups

  • Combine dulce de leche with salt in a large bowl and keep aside.
  • Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes.
  • Stir about 1/3 of the whipped cream into dulce de leche until just combined.
  • Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan.
  • Cover with plastic wrap and freeze until firm, about 6 hours.
How to make Dulce the Leche at home.
  • Traditional Method ~ Put the can of condensed milk, unopened, in a large pan, cover with water, bring to boiling point and boil for 3 hours, topping up with boiling water from a kettle as needed. Ensure that the can remains covered in water. Remove and leave to cool completely.
  • Pressure cooker method without weight  ~ Fill a pressure cooker with water. Immerse the can into the pressure cooker and close the lid. Switch on the gas on high and wait for steam to come and reduce to medium flame and cook for 1 hour.
  • Pressure cooker method with weight, easiest and less time consuming ~  Fill a pressure cooker with water. Immerse the can into the pressure cooker and close the lid. Switch on the gas on high. Wait for steam to come and then put on the weight. When you hear the first whistle, simmer the flame and let it cook for 30-45 minutes Switch off the gas and let it cool down to room temperature.

Three Ingredient Ice Cream

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Monday, 13 June 2016

Fish Tikka

How to make Tikka on stove top

Tried this recipe after seeing a popular cookery show, Annie’s Kitchen.  It came out really well so thought of sharing it with you. You can either grill or bake tikkas in the oven, use an electric toaster grill or on stove top. It’s a very easy and hassle free recipe. You can marinate the fish pieces and keep it overnight in the fridge before grilling. It is a perfect recipe to serve as a starter or as a main or side dish. A great addition to a party menu :) :) ...

Homemade fish tikka recipe

Fish Tikka

Boneless Fish - 1kg {can use Neymeen (Seer fish),  Motha (King fish) or any thick boneless fish pieces}
Onion -1 cup, cut into 1 ½“pieces
Tomato -1 cup, cut into 1 ½“pieces (remove seeds)
Capscium – 1 cup, cut into 1 ½“pieces
Butter – 3 tbsp

For the marinade:
Ginger paste - 2 tsp
Garlic paste – 2 tsp
Green chilly paste- 4 tsp
Mint leaves paste – 2 tsp
Ajwain powdered / Ayamodakam podi -1 tsp
Turmeric powder – ½ tsp
Dried fenugreek leaves / Kasoori methi- ½ tsp
Lightly roasted Besan/ chickpea flour/ kadala maavu - 2 tsp
Hung Curd (yogurt) - 4 tsp
Vegetable oil – 1 tbsp
Lemon juice -2 tbsp
Salt to taste

  • Cut into 1 ½ inch pieces and rub the fish with little salt and vinegar to remove the fishy odour. Keep aside for 5 minutes. Wash well and pat dry on a kitchen towel.
  • Mix all the marinade ingredients in a big bowl and add fish pieces and mix well to coat all the marinade to the fish pieces. Keep aside for half hour. (you can keep this marinated fish overnight in the fridge).
  • Just before grilling, add onion, capsicum and tomato pieces to the marinated fish and well.
  • Skewer the fish and vegetables alternately on skewers or tooth picks.
  • If you are using an oven, place the skewered tikkas on the wire rack. Brush tikkas with melted butter and grill for 10-15 minutes overturning them every few minutes.
  • If you are using stove top, melt little butter in a non-stick tava, add skewered fish tikkas and grill on medium flame until all sides are lightly browned and fish is cooked well.
  • Serve hot decorated with lemon wedges and pudina chutney or sauce.
Mahi Tikka

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Monday, 6 June 2016

Pork Pickle Recipe / Panniyearchi Achar

, How to pickle pork

My Pickling bug continues and this time its Pork Pickle :) :)  Recently while emptying my freezer I found a packet of pork and thought of pickling it. I followed the chicken pickle recipe with slight changes. Worth the trial and we loved it. I highly recommend to use boneless pork pieces without the fat and increase or decrease the oil according to the pork pieces you use. Like I say in all my pickle recipe posts, you can keep pickle at room temperature, if you avoid adding water while preparing it. Always remember to use a clean sterilized dry bottle to store the pickle and always use a dry spoon to take the pickle.

Kerala Panniyearchi Achar Recipe

Pork Pickle Recipe / Panniyearchi Achar
Boneless Pork without fat - 500 gms
Ginger - 2 tbsp, chopped
Garlic - 2 tbsp, chopped
Curry Leaves – 2 sprigs
Salt to taste
Kashmiri Red chilly powder – 3 tbsp
Turmeric powder – 1 tsp
Asafoetida powder / Kaayam – 1 tsp
Fenugreek powder / Uluva podi - 1 tsp
Garam masala – 1 ½ tsp
Sugar – 1 tsp
Vinegar - ½ to 1 cup
Gingelly oil / Sesame Oil / Nallenna – ¾ cup

  • Wash, clean and drain pork pieces. Add salt, turmeric powder and pepper powder and let marinate the pork for 1 hour.
  • Heat oil in a pan, splutter the mustard seeds. Then add ginger, garlic and curry leaves and sauté well until golden brown.
  • Add the marinated pork and fry till the pork pieces are light brown in colour.
  • Lower the flame and add the powders and mix well till the raw smell goes.
  • Add vinegar to taste and cook on low flame till the pork is cooked and the gravy is thick.
  • Sprinkle sugar and check for salt and turn off the heat.
  • Once the pickle is cooled transfer it to a clean dry bottle and use. 
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Monday, 23 May 2016

Grilled Chilli Lime Chicken Fajita Salad

Chicken Fajita Salad,

This salad caught my eye when I first saw the picture on the net. Tender and juicy chicken grilled in a chilli lime marinade and served with avocado slices, grilled capsicum, onion and lettuce. The best part of this recipe is that the marinade is also used as a dressing. Just make the marinade and use half of it to marinate chicken and other half can be kept in the fridge to use as dressing. We really loved this flavourful salad and is a great addition to a party menu :) 

Grilled Chilli Lime Chicken Fajita Salad
(Recipe from here)
3 tablespoons olive oil
100ml (just over ⅓ cup) freshly squeezed lime juice
2 tablespoons fresh chopped coriander leaves
2 cloves garlic, crushed
1 teaspoon brown sugar
1 teaspoon red chilli flakes 
½ teaspoon ground Cumin
1 teaspoon salt
4 boneless chicken
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups lettuce leaves, washed and dried
2 avocados, sliced
Extra coriander leaves to garnish
Sour cream (optional) to serve
  • Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  • Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  • Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
  • Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with extra coriander leaves and sour cream.

Salad Recipes,

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Thursday, 12 May 2016

Homemade Mango Ice Cream

No Churn Homemade Mango Ice Cream with Condensed milk

It’s that season of the year when supermarket shelves are filled with different varieties of mangoes. I made this easy condensed milk mango ice cream that needs no cooking at all. Just whip up everything and freeze and you will have an amazing homemade mango ice cream. Even teenagers can make it at home! If you don’t have an ice cream maker, you need to whip the ice cream 2-3 times as it freezes to avoid crystallisation in the ice cream. You will get soft and smooth ice cream without an ice cream maker at home :) :) 

Eggless Mango Ice Cream Recipe

Homemade Mango Ice Cream with Condensed Milk

Ripe Mango puree – 3 cups
Milk – 3 cups
Fresh Cream – 2 cups
Sweetened Condensed Milk – 1 tin
Sugar – ½ cup 
Lemon juice -1 tbsp

  • Combine the condensed milk, milk, mango puree and lemon juice in a bowl.
  • Whip the cream lightly with sugar and fold into the mixture.
  • Pour into a freezing tray and freeze till half set. Remove and beat with a whisk or electric beater until smooth. Repeat the process two more times. Doing so will help keep the texture of the ice cream soft and creamy while it sets.
  • Return to tray and freeze till well set and serve.
How to make easy Mango Ice cream at home

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