Broccoli Mappas / Broccoli in Creamy Coconut Sauce

Mappas is a popular side dish in Kerala. You can make vegetarian or non vegetarian mappas like chicken, beef, mutton, fish, eggs, vendakka (ladies finger), kadachakka (bread fruit)potato, cauliflower or even mixed vegetables. I make broccoli mappas often as this is the only broccoli dish I like. Try this broccoli side dish in creamy coconut milk and serve with chapathi, appam, Idyappam, bread or boiled rice.

Broccoli Mappas / Broccoli in Creamy Coconut Sauce

Ingredients:
Broccoli - 1 small (1/12 cups sliced florets.)

Onion - 1, thinly sliced

Garlic, chopped - ½ tsp
Ginger chopped - 1 tsp
Green chillies - 2, sliced
Homemade Curry Powder/ Erachi podi (meat masala)-2 to 3 tbsp (can substitute with chili powder - 1 tsp, Coriander powder - 2 tsp, Garam masala - 1/2 tsp)
Turmeric powder - 1/4tsp

Tomato - 1 small

Curry Leaves - few

Coriander leaves - 2 tbsp (optional)

Vinegar - 1tsp

Thin coconut milk - 1 1/2 cups

Thick coconut milk - 1/4 cup

Salt to taste

Mustard seeds

Oil-2 tbsp

Method:

• Split broccoli into small florets, wash and keep aside.
• Heat oil in a pan and add mustard seeds and when it splutters add sliced onion, chopped ginger, garlic, green chillies and curry leaves and sauté until golden brown.
• Add curry powder and salt, stir well and add broccoli florets and chopped tomato pieces and sauté for 3 minutes.
• Now add thin coconut milk and boil for 5 minutes or until broccoli is cooked.
• Add the thick coconut milk, vinegar and coriander leaves, simmer for a minute and remove from heat.
• Serve hot with chapathi, palappam, Idiyappam, bread or boiled rice.

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Varutha Meen Podichathu ~ A side dish made out of Leftover Kerala Fried Fish seasoned with coconut and spices

What would you do if you have some left over meen varuthathu (Kerala fish fry)? Some reheat in the MW or fry for a minute again in hot oil or some throw it away; right? I personally don’t like reheated fish fry especially Mathi / Sardine and Ayala / Mackerel fish fries. On my recent conversation with my mom’s sister she told me instead of throwing it away, make a side dish by crushing the deboned fried fish with some coconut, green chillies and shallots and sauté in a little oil. I tried it with the left over mathi/ sardine fry and it was superb!!! It is a great dish with boiled rice and yogurt or with Kanji (rice gruel). Now it is up to you whether you want to make it with the left over fish fry or fry some fish to make this dish :) :) :)

Varutha Meen Podichathu ~ A side dish made out of Leftover Kerala Fried Fish seasoned with coconut and spices :)

So here is how I made this dish:

I had 2 left over mathi/sardine fry, and I removed most of the bones and coarsely crushed the fish with 3 shallots, ½ cup grated coconut, 1 green chilly (adjust according to taste). Heat a teaspoon of oil and splutter mustard seeds and curry leaves and sauté the ground mixture stirring well, add salt if necessary. Enjoy this simple Kerala side dish with boiled rice or Kanji(rice gruel) :) :)

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Chocolate Orange Mascarpone Gateau

By now you all must have understood that I love baking cakes and frosting them for birthdays and other special occasions. It was hubby’s birthday last week and this time I opted to make a Chocolate Orange Gateau adapted from Deeba’s blog with slight changes. I always wanted to try out the chocolate lace pattern she uses in most of her cakes. Making chocolate lace was a breeze, but I need to pipe the melted chocolate a little more thicker as mine was too thin and was breaking while sticking to the cake.  We loved the cake and it tastes better the next day J

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Passion Fruit Brownies

A lot of brownies, chocolates and cakes recipes around the blog sphere these days made me crave for some brownies… well to be honest I am not a big brownie fan, but last week I really wanted to have a chocolate and Passion fruit combo…. but was not in a mood to make our favorite Passion Fruit Truffles, wanted to make something quick and easy and brownie came to my mind… did a search on the net for Passion Fruit Brownies and I found this recipe @ Scandilicious… all the ingredients were with me and I baked these awesome brownies in less than one hour! Did little changes in the recipe… I didn’t add the extra egg yolk and also I only added Passion fruit pulp not its seeds as mentioned in the original recipe… These brownies taste best the next day and it was delicious with vanilla ice cream! So if you love dark chocolate and passion fruit you will surely like these brownies J…

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Homemade Pizza with Beef

I usually make pizza at home at least once a month, and I have tried several recipes for my pizza base. I was never fully satisfied with the results until I tried out this recipe from Annie’s Eats…. Never tried any other base after this one… it worked very well for me and please do check out her step by step instructions… I don’t have a stand mixer, so I knead the dough in my food processer… you can even knead with your hands too J…  also I don’t have a pizza stone with me… I use my pizza pan pre heated in the oven….. use any topping of your choice as desired…

Basic Pizza Dough
Recipe Source~ Annie’s Eats

Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Method:

• Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top.In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
• Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
• To bake, preheat the oven and pizza stone to 500˚ F / 260˚C   for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Beef Topping
Yield~ enough topping for 2 medium pizza bases

Ingredients:
2 medium Pizza Bases
1 tin (400gm) peeled tomatoes (I used fresh tomatoes)
350gm lean, mined beef
1 medium onion finely chopped
2 cloves garlic, finely chopped
25gm butter
¾ tsp mild paprika (can use Kashmeri red chilly powder)
1 tsp sugar
1 tsp salt
Freshly ground pepper
200 gm grated cheese ( I used low fat Mozzarella cheese)
3/4 tsp mild paprika to sprinkle on top
¼ each of dried Oregano, basil and thyme to sprinkle on top

Method:

• Cut the tomatoes in small pieces and drain them.
• Fry the chopped onion and garlic in butter until golden and add minced beef and fry until it crumbles and the meat has changed colour.
• Fold in tomato pieces, paprika, sugar, salt and pepper.
• Spread the mince on the two bases and top with cheese.
• Sprinkle with paprika, oregano, basil and thyme.
• Bake until the crust is golden brown, and cheese is bubbling,

• This Pizza is YeastSpotted

 

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♥ White Chocolate Mousse ♥

When I saw this White Chocolate Mousse at Notecook.com, I knew we would love it. I served these in small wine glasses with Pomegranate sauce. We loved every spoon of these decadent thick rich and creamy white chocolate mousse. Do try it, I am sure kids and grownups will enjoy it very much J

♥ White Chocolate Mousse ♥
~ A perfect dessert to celebrate Valentine’s Day!

Ingredients:

2 cups white chocolate chips
1/3 cup of sugar
2 cups of low fat whipping cream
1 tsp vanilla
Lemon zest-1 tsp
Rum-1tbsp (optional)

Method:

• Melt white chocolate in pan over boiling water.Remove from the fire and wait for the temperature of the melted chocolate to drop a bit, it must be warm.
• Beat cream, sugar (you can skip sugar if you like) and vanilla until stiff peaks form.
• Fold into cold chocolate mixture.
• Then stir carefully with a plastic spoon, the chocolate, the low fat whipped cream, lemon zest and rum, until the mixture becomes smooth.
• Pour into wine glasses or bowls and let it freeze for 1 hour. 
• You can either serve them with pomegranate sauce sprinkled with some pomegranate seeds or simply decorate with strawberry, blueberries or raspberries.

For Pomegranate sauce:
In a food processor or blender, puree the pomegranate seeds with little water. Transfer to a fine sieve set over a bowl; strain through sieve, pressing with back of spoon to remove seeds. Add sugar to taste and a teaspoon of cornstarch and bring to boil, until mixture is bubbly and slightly thickened. Cool and serve with White chocolate Mousse.


 

 

Sending this to Meeta’s Monthly Mingle, This month’s theme is Small Bites – Soul Food for your Loved Ones, hosted by Astrid of Paulchen’s Food Blog.

Also sending this to Ally's event Delicious Desserts!

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Greek Salad

Greek Salad

Ingredients:

Cucumber - ½

Plum Tomatoes-3

Red bell pepper- ½

Yellow bell pepper-1/2

Green bell pepper-1/2

Red Onion-1/2

Lettuce-1/4 (optional)

Olives-60gm (2 ½ oz)

Feta Cheese- 50gm (2oz), diced

Dressing

Olive oil-4 tbsp

Chopped Parsley-1 tbsp

Salt and Pepper to taste

Dried Oregano-1 tsp

Method:

• Cut the cucumber, tomatoes, red, yellow and green peppers and lettuce into 1-2 cm pieces and put them in a large bowl. Finely slice the red onion and add to the bowl with olives.
• Make the dressing by whisking the oil, parsley and oregano. Season to taste with salt and peppers.
• Pour the dressing over the salad and toss carefully. Transfer to serving bowls, scatter some feta cheese evenly over each bowl and serve.

Sending this salad to the 'Only' Salads event hosted by Prathibha ,which is started by Pari of Foodelicious.

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Tuna Cutlets

A n easy and tasty Appetizer J 

Tuna Cutlets

Ingredients:
Canned tuna - 2 cans, I used the one in water (drain and flake it with a fork)
Boiled and mashed Potatoes-2 medium
Onion-2 medium, chopped fine
Ginger-2 tsp, chopped fine
Garlic-1 tsp, chopped fine
Green Chillies-2, chopped fine
Kashmeri Red chilly powder-1/2 tsp (adjust according to your taste)
Turmeric powder-1/4 tsp
Pepper powder- 1 tsp
Garam Masala powder-1 tsp
Coriander leaves-3 tbsp, chopped fine
Mint Leaves-1 tbsp (optional)
Chopped Curry leaves – few
Salt to taste
Egg whites-2
Bread Crumbs- as required
Oil

 Method:

• Heat 2 tbsp oil in a non stick pan, sauté chopped onion, ginger, garlic, green chillies and curry leaves until golden brown.
• Add chilly powder, turmeric powder, pepper powder and sauté for a minute or two.
• Add flaked tuna and sauté until tuna turns light brown.
• Add garam masala, chopped coriander leaves, mint leaves and mix well. Turn off the heat and keep aside for 5 to 10 minutes to cool down slightly.
• Add mashed potatoes. Mix well with hand.
• Form the mixture into desired shape.
• Beat the egg whites slightly with a fork adding 1 tbsp of water.
• Dip the cutlets in beaten egg and then roll them in breadcrumbs.
• Deep fry the cutlets in oil, until golden brown.
• Serve hot as an appetizer with tomato ketchup or as a side dish for chapathi, rice or even with bread slices.
• Makes about 20-25 cutlets.

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Easy Oreo Truffles

A nother truffle to add to my recipe collection! The moment I saw this recipe in a Kraft foods newsletter, I knew that my truffle loving family would love it...Oreo cookies are my son’s new found liking and he really liked these truffles. These are one of the easiest truffles I have ever made... Unlike other truffles this one is very easy to handle, you can easily shape it in to nice balls or even cut it with small cookie cutters. I have tried these truffles twice first with Kiri cream cheese (a brand of cream cheese available in the Middle East) and the second time with Homemade Mascarpone Cheese…. I liked the Mascarpone cheese one more... Try these decadent truffles; I am sure you will like it :)

Easy Oreo Truffles

(Recipe adapted from Kraft Foods)

Ingredients:
1 package (8 oz.) Philadelphia Cream Cheese, softened / Homemade Mascarpone Cheese
1 package Oreo Cookies, finely crushed 
2 packages (8 squares each) Semi-Sweet Chocolate, melted (I used dark chocolate)

Method:

• In a large bowl, mix cream cheese and cookie crumbs until combined.
• Line a baking sheet with parchment paper. Melt chocolate in a metal bowl set over a pot of simmering water. Roll a heaping tablespoon of dough or cut into desired shapes with 1 1/2-inch cookie cutter and place on the prepared baking sheet. Insert a wooden toothpick into each ball. Refrigerate until firm, about 30 minutes. 
• Dip into melted chocolate Return to wax paper and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Drizzle with white chocolate if desired.

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Kappalanga (Omakka) Achaar / Raw Papaya Pickle

 Part-2 of my Papaya/ Kappalanga/Omakka Series J

Kappalanga (Omakka) Achaar  / Raw Papaya Pickle

Ingredients:
Kappalanga/Omakka (RawPapaya) -1 cup, chopped
Ginger-1 tbsp, chopped
Garlic-1 tbsp, chopped
Kashmeri Red Chilly Powder / Piriyan mulagu podi -1 ¼ tbsp
Fenugreek powder / Ulluva podi-1 tbsp
Asafoetida powder/  Kayapodi -1/4 tsp
Turmeric powder-1/4 tsp
Mustard seeds-1/2 tsp
Curry leaves-a spring
Vinegar-1/4 cup
Salt-to taste
Gingelly Oil / Sesame Oil / Nallenna-1/4 cup

 Method:

• Peel skin and remove seeds inside the papaya and chop it finely.
• Grind the ginger and garlic coarsely.
• Heat oil; splutter mustard seeds and fry ginger and garlic.
• Lower the fire and add all the powdered things and curry leaves and sauté.
• Then add chopped papaya and stir well.
• Add vinegar and salt to taste and simmer in low heat till thick.
• Allow it to cool and then bottle.
• Press the papaya down so that oil may come to the top.

Use it as a  small side dish for rice, Indian flat bread, dosa, Idly or upma and is best served with Kanji (rice gruel)

Note:
All the utensils & bottle should be clean & dry. Never add water to pickle while making. Always use clean and dry spoon to take pickle from bottle

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