July 26, 2012

Moist Eggless Chocolate Cake

All Purpose flour- 1 1/2 cup
Granulated Sugar- 1 cup
Cocoa powder- 1/4 cup unsweetened,sifted -not dutch processed
Baking powder- 1 tsp
Baking soda- 3/4 tsp
Salt- 1/4 tsp
Unsweetened Butter- 1/3 cup,melted
Warm water- 1cup
Lemon juice - 1tbsp
Vanilla extract- 1 tsp
1. Preheat oven to 350 F(177 C) and place the rack in the center of oven.
2. In a greased 8 inch square pan/9 inch round pan mix the flour,sugar, cocoa powder,baking powder,baking soda and salt.
3. In another bowl, mix the melted butter, warm water, lemon juice, and vanilla extract.
4. Add this to the flour and mix all the ingredients well without any lumps 
5. Bake it in preheated oven for 30 minutes,or when a tooth pick inserted in the center of the cake comes out clean.Remove from oven and cool it on a wire rack.
Recipe Courtesy : Joy of Baking

July 24, 2012

Vendakka Kichadi / Okra Fry in Coconut-Yogurt Gravy

Vendakka/Bhindi/Okra - 6-8 nos
Green chillies -3
Grated coconut-1/2 cup
Yogurt - 1/2 cup (beat it without adding water)
Mustard - 1 tsp
Red chillies
Curry leaves 
Cooking oil
1. Clean and remove the ends of okra and chop it in round shape with 1 cm thickness. Chop the green chillies in round.
2. Heat oil in a non stick pan and add the chopped green chillies and okra into it. Fry until okra turns brown in color, take care not to burn it.
3. Meanwhile grind the grated coconut with a tbsp of yogurt and  a little water into a fine paste. When it is ground to a fine paste ,add 1/2 tsp of  mustard to it and just blend it once to crush the mustard.
4. When the okra is fried well,remove excess oil from the pan.Add the ground coconut to the fried  okra ,mix well and heat. When the edges of the gravy starts bubbling , remove it from the stove top.
5. Pour this to the serving dish and allow to cool.When cooled add the yogurt  and mix well.
6. Heat oil in another pan and splutter mustard seeds, add red chillies and curry leaves. Pour this tempering to the gravy.
Serve with rice ..

July 23, 2012

Spring Masala Dosa / Vegetable Masala Dosa

Dosa batter - 2 cup
Potato- 1/2 cup,peeled and cubed
Cauliflower- 1/2 cup
Beans- 1/2 cup chopped
Carrot- 1/2 cup,peeled and cubed
Green peas- 1/4 cup
Onion -1 small, chopped
Cashew nuts- 5-6 nos
Coconut milk(Cow milk) - 1-2 tbsp
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Garam Masala - 1/2 -3/4 tsp
Garlic -2 cloves
Ginger - 2 small pieces
Coriander leaves- 2 tbsp chopped (optional)
Cooking oil
1. Heat oil in a vessel ,splutter mustard seeds and  saute the chopped vegetables and cashew nuts for a few minutes.Add all the powders and saute until raw smell goes.
2. Add half cup of water and salt.Cook for 5-10 minutes.Then add coconut milk and let the masala thicken.
3.When the vegetables are done,and water is evaporated mash the vegetables lightly.Throw in coriander leaves and mix.Masala is ready ,keep it aside.
4. Heat a griddle or non stick pan. If using griddle,grease it with gingelly oil.
5.Pour a ladle full of batter on the pan and spread in circular shape. Drizzle oil (coconut oil preferred )around the edges and let it cook . When the dosa turns light brown (in 4-5 minutes)flip it and cook the other side (1-2 minutes).Flip again 
6. Put a spoonful of  masala on its center and fold the dosa in your desired shape like semi circle or like a tube or a triangle.
Serve hot with chutney and sambar ...
Note : You can use the vegetable of your choice,like cabbage, bell peppers,broccoli, and nuts like cashew nuts, almond, pistachios,walnuts ,dried cranberries ,raisins,etc..

July 22, 2012

Pavakka Theeyal/ Bitter gourd in Roasted Coconut Gravy

Bitter gourd/Pavakka/Kaipakka - 1/2 cup 
Onion - 1/2 of a medium one
Green chillies- 1-2 slit
Tamarind Juice- 1/2 the size of a gooseberry
Dry roasted/Fried coconut -1/2 cup
Red chillies- 2
Curry leaves 
Cooking oil

For Fried/Dry Roasted-coconut (Thenga varuthu arakkan )
Grated coconut - 2 cup (one coconut)
Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp

Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool.You can keep this in air -tight box in refrigerator for more than one month.

1. Cut the ends of Bitter gourd/Pavakka/Kaipakka.Cut it in the middle into two halves and again cut it into two length wise.You should have 4 long strips. Remove the seeds and spongy material in the gourd.
2. Put the cut bitter gourd in water for 30 min -1 hr .It helps in reducing the bitterness,then cut it into thin slices
3. Heat oil in a vessel and splutter mustard seeds,Add red chillies, curry leaves,and green chillies.Saute for a minute.
4.Then add the chopped onion and bitter gourd and saute for 5 minutes or until it becomes soft.
5. Add the tamarind juice and cook for 1 minute.
6.Meanwhile grind the fried coconut to a fine paste when it is cool.Grind in a mixer bowl without adding water.When the fried coconut is ground to fine powder add 1/2 cup water and grind again.It will turn into a smooth semi fluid state,
7.Add the ground paste.Cook for 2-3 minutes.Adjust salt.
Serve hot with rice !!

July 19, 2012


All purpose flour/Maida-1 cup
Semolina/Sooji/Rava- 1/2tbsp
Baking powder-1/2 tsp
Sugar- 1/2 tsp
Curd/Yogurt-1 tbsp
1.Combine all ingredients together and knead to make a soft dough ,using enough water(like we make for chappathi )
2. Cover with a wet clean cloth and keep in room temperature for 4 hrs.
3. Make lemon sized balls and roll it into thick oval shaped(or round) baturas.
4. Heat oil in a heavy bottomed pan .Oil should be medium heat.
5. Slide the batura into the oil and using the ladle,press the centre and edges of the batura.You can see it puffing up. Flip over and fry until it turns light golden color.
6. Remove from the oil using a slotted spoon ,and drain in paper towel.
Serve hot with Chhole/Channa Masala and Sliced Onion ..

July 17, 2012

Cheera Thoran / Amaranth Stir fry/Kerala Red Spinach Stir Fry

Cheera/Red Spinach - 500 gm
Grated coconut- 1/2 cup
Red chilly powder-1/2 tsp
Turmeric powder- 1/4 tsp
Urad dal- 1/2 tsp
Red chillies- 2
Coconut oil
Curry leaves
1. Separate cheera leaves from the stem,wash and clean.You can use tender stems too.
2. Drain the leaves and tender stems in a paper towel or colander.Dry completely before chopping.
3. Chop the spinach finely
4. Crush and mix the grated coconut,red chilly powder, and turmeric powder together.Keep aside
5. Heat oil in a pan ,and splutter mustard seeds, add red chillies, curry leaves and urad dal and fry it until it is brown in color
6. Add the chopped red spinach /cheera leaves and saute .Volume will get reduced to less than half and then add salt.No need to add water.Cheera will cook in in its own water
7. Add the grated coconut mix and cook covered for few minutes.Then open the lid and mix well.
8. Stir the thoran continuously and switch off the stove when the water is completely evaporated.
Serve hot with rice !!!

Pudding with cake,dry fruits & nuts

 This is an easy to make pudding with sweet and sour taste.Enjoy the sweetness of cake and whipped cream,the sourness of orange juice and dried nuts and fruits in between to bite...:)
Pound cake slices -1 lb
Orange juice- 3/4 cup (enough to soak the cake slices)
Dried fruits & Nuts- 3/4 cup
Heavy whipping cream- 175 ml or 3/4 cup
Granulated sugar -1/4 to 1/2 cup 
Butter - 1 tbsp (optional)
1. Layer the base of the pan with sliced pound cake.Pour orange juice uniformly over the slices and allow it to soak.
2. Spread the dried fruits and nuts above the cake layer.
3. Beat the whipping cream and butter with a hand mixer.Gradually add sugar and beat until it becomes almost stiff.No need to get stiff peaks.
4. Spread this whipped cream on top of the fruits&nuts, uniformly using a spatula.
5. Keep it in refrigerator for 3-4 hrs and until you are ready to serve.
Recipe courtesy : My friend Rosemary Joe

July 13, 2012

Easy Chicken Roast

Chicken pieces-2 cup boneless or boned
Onion- Sliced 1 Big or 2 medium 
Ginger Garlic Paste- 3 tsp
Chilly powder- 2 tsp
Turmeric powder- 1 tsp
Coriander powder- 1 tsp
Garam Masala - 1tsp
Green chillies- 2 split
Oil - 1/2 cup
Curry leaves 
1. Clean and cut the chicken into medium sized pieces
2. Marinate the chicken pieces with ginger garlic paste,salt,3/4th part of all the powders for 30 minutes in refrigerator
3. Heat oil in a deep bottomed pan and fry the chicken pieces for 3 minutes on each side.If possible add some crushed curry leaves along with it.
4. Remove the chicken pieces from oil using a slotted spoon and drain on paper towel
5. Adjust the oil in the pan to saute the chopped onion (remove excess oil)
6. Add green chillies, curry leaves and  chopped onion.Saute until it starts to turn brown in color.Adding a pinch of salt and sugar will fasten sauteing.
7. Now add the remaining 1/4 th of all powders and saute until its raw smell goes.Or you can add the leftover marinade if its available.
8. Add the fried chicken pieces to the masala and mix well without breaking the chicken pieces.
9. Mix and keep covered it in low flame for 2-3 minutes.Switch off and serve hot with rice, chapati, appam etc ...