Chemmen Ularthiyathu / Kerala Style Prawn Roast with Tomatoes

Prawn / Shrimp Roast is a famous Syrian Christian dish which can be prepared very quickly. Prawn is cooked in their own juices along with spices, tomatoes and a small piece of kudampuli (kokum). Prawns absorb all the flavours which give a nice spicy dry dish that goes really well with a bowl of steaming rice and morucurry, Palappam or chapathi

Chemmen Ularthiyathu / Kerala Style Prawn Roast with Tomatoes

Ingredients:

Cleaned Prawns / Shrimps – 250 gm

Onion – 1 medium, sliced (can replace with chumannulli / shallots)

Ginger paste – 2 tsp

Garlic paste – 1 tbsp

Tomatoes – 2 medium, chopped

Chilly powder – ¾ to 1 tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp

Pepper powder – ¾  tsp

Garam masala – 1 tsp

Coconut oil – 2 tbsp

Kudampuli / Kokum -1 small piece, soaked in ¼ cup of water

Curry leaves - few

Coriander leaves, chopped – 1 tbsp (optional)

Salt to taste

Method:

• Heat oil in a pan, add sliced onion and fry until light golden brown. Add ginger paste and garlic paste and fry again for 2 to 3 minutes.
• Add chopped tomatoes and curry leaves and sauté well.
• Add the chilly powder, turmeric powder, coriander powder and pepper powder and sauté until oil separates.
• Add kudampuli along with its soaked water, prawns and salt and sauté over medium heat until prawns are cooked and well coated with tomato mixture.
• Sprinkle the garam masala and coriander leaves over the prawns and stir well and remove from heat.

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Royal Icing Cross Stitch Cake

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Saffron Focaccia

Focaccia is a traditional flat Italian bread that can be flavoured with olive oil and salt and often topped with herbs, onions, or other items. It is usually served as a light snack with seasoned olive oil, olives and feta cheese, or with soup or salad and can also be made into sandwiches. 
The Saffron infused Focaccia has a dazzling yellow color, is light in texture and distinctive in flavour. The olive oil drizzled over the top makes the bread moist and generally keeps it well for longer. 

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White Chocolate and Passionfruit Celebration Cake

I had an eye on this White Chocolate and Passionfruit Cake for a long time and was waiting for an occasion to try it. Finally on our 20th Wedding Anniversary last week I decided to make this cake to celebrate.  This is a time consuming, very rich and dense cake and just as its name suggests "a true celebration cake". The whole cake is huge for a small family like ours, so I halved the recipe and baked two 8 inch round cakes which gave me a two layer cake. If you are making half the amount you can also bake it in three 5 inch round pans to get 3 layers. Finally, I decorated the cake with sugar paste roses.  

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Espresso Panna Cotta

It’s been a long time since I updated this little space of mine. Helping my son with his studies, few cake orders, summer vacation and laziness are some of the reasons for the absence of regular posts here.  Hope to be more regular from now on :) ....

Espresso Panna Cotta was in my draft folder for more than six months. This smooth and silky Espresso panna cotta topped with dark chocolate ganache is very addictive and is a current favourite in our home.

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Yoda the Grand Jedi Master Cake and A Small Mention on Print Media :)

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Lemon Meringue Pie

I am re-posting one of the recipes from my initial days of blogging. This was our 2015 New Year day dessert and I thought of changing the old pictures with new ones. This Lemon Meringue Pie is a very easy to make delicious dessert with easily available ingredients... A perfect dessert to include in a party menu!

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Tiramisu ~ Heaven on a Dessert Plate!

I always wanted to make Tiramisu, but here in Kuwait we rarely get Mascarpone cheese and it is inevitably always highly priced. When I found the recipe for homemade mascarpone cheese on Vera’s blog I really wanted to make the mascarpone and Tiramisu at home, and so began the search for the perfect Tiramisu recipe. And in February when the Daring Bakers Challenge hosted by Deeba and Aparna was announced, I saw the entire blog sphere was filled with Tiramisu recipes. I knew I could trust Deeba’s recipe blindly as I had already tried several of her other recipes earlier and they were all really good. So when my brother visited last week I made Tiramisu for him and we all really liked it. So here is the Tiramisu recipe I tried from Deeba’s place.

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Passionfruit Satin Chiffon Pie

Hi everybody, How are your holiday celebrations coming along? Hope you are all set for Christmas. It’s been a very busy time for the past couple of weeks, hence couldn’t update my blog even though I had a couple of posts already drafted! Son had exams and I got busy with him… Now his school is closed so I may get some time to spend on my blog, hopefully :).... Like every year I made the Christmas Cake, but couldn’t do the icing yet:( .... Today’s recipe is a Passionfruit Pie I tried recently and if you are still thinking of dessert for Christmas or New Year you can try this! If you are a regular reader you know my love for passionfruit by now :P...  So here is another passion fruit recipe to add to my list :)...
For the crust you can either use the Buttery Vanilla Nut Crumb Crust recipe given below or can use vanilla biscuit crust or Ginger Biscuit crust

May this Christmas fill your hearts with warmth, peace and joy!

Merry Christmas from our home to yours! 

Passionfruit Satin Chiffon Pie

Serves -8

Recipe from 365 Great Cakes and Pies

Buttery Vanilla Nut Crumb Crust

Ingredients:

½ cup nuts (can use pecans, walnuts, almonds or cashew nuts)

1 ¼ cups vanilla cookie crumbs

5 tbsp butter, melted

Method: 

• Preheat oven to 350°F / . Arrange nuts on a small cookie sheet. Bake 5 to 7 minutes, or until lightly toasted and fragrant. Cool and finely chop.
• In a medium bowl, combine cookie crumbs and nuts. Stir in butter, tossing until mixture is evenly moistened. Press crumb mixture evenly over bottom and sides of a 9 –inch pie pan. Bake 8-10 mints, or until crumbs are lightly toasted. Cool completely on a wire rack before filling.

Passionfruit Filling:

Ingredients:

10 fresh passionfruit or ½ cup frozen passionfruit puree, thawed

1 tbsp unflavored gelatin

4 large eggs, separated, at room temperature3/4 cup sugar

2 tbsp fresh lime juice

½ tsp grated lime zest

½ cup heavy cream

Whipped cream and passionfruit puree for decoration

Method:

• Cut each fresh passionfruit in half and scoop out pulp and seeds with a spoon. Transfer to a fine sieve set over a bowl; strain pulp through sieve, pressing with back of spoon. Discard seeds. You should have ½ cup passionfruit puree.
• In a cup, sprinkle gelatin over ¼ cup water; let it stand 5 minutes to soften.
• In a medium saucepan, whisk together egg yolks and ½ cup sugar. Whisk in passionfruit puree and lime juice until smooth. Cook over medium heat, stirring constantly, until mixture thickens and coats back of a spoon, 5 to 7 minutes.
• Remove from heat and stir in softened gelatin and lime zest until gelatin is completely dissolved. Place the mixture in a larger bowl filled with ice water. Let cool, stirring occasionally, until mixture mounds slightly when dropped from spoon.
• Meanwhile, in a large bowl, beat egg whites with an electric mixer to soft peaks. Gradually add remaining ¼ cup sugar. Increase mixer speed and continue to beat until stiff peaks form when beaters are lifted. Remove partially set gelatin mixture from ice water. With a rubber spatula, fold in beaten whites until blended.
• In another bowl, beat cream with an electric mixer until stiff. Fold into passionfruit mixture. Turn filling into Buttery Vanilla Nut Crumb crust. Cover and refrigerate until filling is set, several hours or overnight. Uncover, decorate top with whipped cream, passionfruit puree and lemon zest. 

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