Nadan Mutta Roast / Kerala Style Egg Roast

Mutta (Motta) Roast is a very popular side dish of Kerala, which can be served for breakfast, lunch or dinner!.... A very simple, easy to make side dish usually served with Palappam, Vellayappam, Idiyappam or Puttu for breakfast or as a side dish for chapathi or porotta for dinner or as a quick fix when guests shows up unexpectedly :) :) … Mutta Roast is also a very popular item in “thattukada” or road side eatery ….  Mutta roast can be used as a stuffing to make Mutta Puffs :)…

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The Fashionista Doll Cake

I was wanting to try the Fashionista Doll Cake for some time and was looking for an opportunity to do so. Last week it was my birthday and I made the Cake for myself :)… I am quite happy with the outcome even though I need to perfect some areas... Here are the pictures of my Fashionista Doll Cake design inspired by Ipoh Bakery :) :)

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Model of Human Brain with Fondant

Human Brain with Fondant I made for my son's Annual School Exhibition :) :)

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Coconut Burfi / Kerala Coconut Sweets

Coconut sweets /  burfi are a traditional Kerala sweet often made in many homes during the festive season. This was one of mine and hubby’s childhood favorites. Mom used to make it in two layers, one layer in white and another one is pink or green. For this recipe you should use freshly grated coconut and use only the white part of the coconut. Also you should be extremely careful of the sugar consistency.... This is an easy to make sweet dish. You can make it not only for festivals but also as an item for a tea party or can be packed as a nice return gift too.... 

Wishing You All a Very Happy, Prosperous and Safe Diwali!!!

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Caramel Cupcakes (Dulce de Leche Cupcakes) with Buttercream Frosting

It’s been a long time my blog was on a sleep mode..... Took a small break and it got extended for more time than I indented.... It’s hard to come back to regular blogging after taking a break and I will try to post regularly from now on :).... These cupcakes have been in my draft for more than a year now. I made it for our Church’s harvest festival and somehow couldn't post it. The cupcake recipe was already posted some time back with a frosting of Swiss Meringue ButterCream, But this time I decorated it with American Butter Cream Frosting..... You can use homemade dulce de leche or store bought in the recipe....

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Kerala Style Beetroot Pachadi / Beetroot in Yogurt and Coconut Gravy

Wishing you all a Very Happy and Prosperous Onam :) :)

It is Onam today and I was hoping to post some Onam sadhya recipes at least this time around!  But as usual just after summer vacation I was trying hard to settle down here.... School re-opened for my son and they are getting ready for their first semester exams by next week....  So in between all this, I didn’t even get time to update the blog which was idle for the last 2 months.... I tried my best to reply to the comments and queries, but if I have missed any please let me know.... Today I thought of sharing the recipe of Beetroot Pachadi the way I make it. I don’t know if it is the traditional way.... Some people don’t add coconut, but somehow I like pachadi this way.... Here is a list of a very few Onam special recipes I have posted earlier, if in case you are searching for any :)....

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Playing with Fondant

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Royal Icing

This is a fruit cake completely covered and decorated with Royal icing.

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Uppumanga Chalichathu / Salted Mango with Shallots, Chillies and oil

A tongue tickling chutney made with Uppumanga (Salted Mangoes in Brine). It is great when you do not have much side dishes for rice or kanji and also a great substitute for pickle too.... This dish gives a distant taste when sour and salty mangoes mixed with shallots, green chillies and oil..... Heavenly dish for Keralites with kanji....

Uppumanga Chalichathu / Salted Mango with Shallots, Chillies and oil

Recipe Source: Mrs. K. M. Mathew

Ingredients:

Salted Mangoes in brine – 2

Shallots / Chumannulli – 6 to 8, cut into thin slices

Green Chillies – 3, cut into thin rounds

Curry leaves – few, chop the leaves fine

Coconut Oil – 1 tsp

Method:

• Smash the salted mangoes with hand (If not soft enough cut it into fine pieces).
• Add chopped ingredients and oil to the mango.
• Mix well with hand and transfer into a serving bowl.
• Serve with rice or kanji.

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Fondant Baby Pram Cake

The cake design is inspired from PME course book.

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