Unniyappam

UNNIYAPPAM

Ingredients

Raw Rice - 1 cup
Jaggery -1 cup + 2 tbsp
Banana - 1 (medium size)
Cardamom powder - a generous pinch
Coconut bits -3 tbsp
Roasted Sesame seeds - 1/2 tsp
Cooking soda - a pinch
Oil and ghee
Paniyaram pan or appa chatti

Preparation

Wash and soak rice overnight or for 5-6 hours.
Drain the water and grind it to a smooth paste. Leave it for another 2-3 hours.
Fry coconut bits in a little ghee and keep it aside.
Add grated jaggery, chopped banana to the ground rice and grind it again.(if jaggery has impurities,dissolve it in little water, strain it and then grind it with rice)

Add cardamom powder, sesame seeds, fried coconut bits, cooking soda and mix well. The consistency of the batter should not be too thin nor too thick, so adjust accordingly.

Method

Heat a paniyaram pan, add a tsp of oil + 1/2 tsp of ghee in each hole of the paniyaram pan.
When the oil + ghee becomes hot, reduce the flame to low and fill the holes with the batter. (fill only up to 3/4 th of the hole). Now cook covered in medium flame.
When the bottom starts browning, flip it over to the other side with a spoon or a skewer.
Let the other side get cooked uncovered until golden brown. Once cooked, remove and drain on a kitchen towel.
Repeat the same process for the rest of the batter.

Unniyappam

UNNIYAPPAM

Ingredients:

1 cup of rice flour 
1/4 cup of grated coconut 
1/2 cup of grated jaggery
1/4 cup of pureed ripe banana
2-3 pods of cardamom, powdered
1/4 tsp of powdered jeera (cumin seeds)
1 tsp of black sesame seeds (ellu)
2 cups + 2 tsp of ghee

Method:

1. Add 3 tbsp water to the jaggery and make a syrup by heating it for 3-4 mins. Strain and set aside.
2. Roast the coconut in the ghee until the edges start to turn golden brown.
3. Transfer the rice flour, roasted coconut, pureed banana, jeera powder, sesame seeds, and powdered cardamom to a bowl and mix well.
4. Add the jaggery syrup and mix well again. You can also add a pinch of salt at this stage.
5. Leave this batter aside for 2-3 hours for fermentation. Then, heat the paniyaram pan and add ghee. Pour spoonfuls of the batter into each hole and cook on each side until golden brown.

Tea

For 2 cups:

Take 1 cup of water and 1 cup milk, add 1 tsp of tea leaves and 2 tsp of sugar...boil these ingredients together for 5 to 10 min then filter the tea to cups and serve hot

Spicy Prawns Roast In Fresh Cream

Spicy Prawns Roast In Fresh Cream

Ingredients:

Prawns cleaned : 2 cups
Mustard seeds : 1/2 tsp
Ginger crushed : 1 tsp
Garlic crushed : 1 tsp
Shallots (sliced vertically) : 1/2 cup
Onion sliced : 1 large sized
Green chilies (sliced lengthwise) : 3nos
Curry leaves : 1 sprig
Tamarind : 2
Vinegar: 1 tsp
Fenugreek powder : 1 pinch
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Black Pepper powder : 1/2 tsp
Coriander powder-1 tsp
Garam masala : 1/2 tsp
Fresh Cream : 1 cup
Oil : 3 tsp
Salt : as needed

Method:

Heat a frying pan and pour oil. Add the mustard seeds and when they starts crackling add the shallots, onion, sliced green chillies and curry leaves. Saute it very well till the onion becomes brownish.
Add the tomatoes, ginger, garlic, red chilly powder and coriander powder to the pan and saute it. Add prawns, turmeric powder, black pepper powder, tamarind, vinegar and fenugreek powder.
When the prawns are cooked, add fresh cream, garam masala and salt. Mix it and cook for 10-15 minutes.
When the water dries up, add 1 tea spoon oil and saute well……..Enjoy

Prawns Masala

Prawns Masala

Ingredients: 

1/2 kilo prawns (sorted)
3 onions chopped 
3-4 green chillies
2 tomatoes chopped
1 tbsp chilly powder
1/2 tsp pepper powder
2 tbspcoriander powder
1/4 tbs turmeric
salt as required
1 inchginger
5-6 pieces garlic
handful coriander leaves
3-4 tbsp oil

Method:

Apply little turmeric,chilly pwdr and salt to the the prawns and keep aside.
Also make ginger+garlic paste
Add oil into a pan and once hot add ginger garlic paste.Saute well
Add onions and chillies and saute
Add the masala and saute well.
Add tomatoes and coriander leaves and keep on slow flame.
Add little water and keep pan closed for 2 min.
Smash tomatoes well and blend the mixture well.Add salt.
Add the prawns to the pan and add water as needed.
Mix well and keep on medium flame for 15 min.
Serve with fried rice or Roti

Kerala Porotta

Kerala Parotta

Ingredients:

Maida 1 Kg
Beaten Egg 2 nos.
Milk 1 cup
Sugar 2 tsp
Oil ¼ cup
Water -as needed to prepare the dough. ½ cup

Method: 

Mix all the ingredients from 1 to 6 in a bowl.
Slowly add water and knead, making a soft dough.
Cover with a damp cloth and keep aside for 1/2 an hour.
Shape dough into a ball and rub a few drops of oil.
Divide the dough into lemon sized balls and cover with a damp cloth.
In a flat surface apply oil and roll out very thin.
Apply a little more oil over the rolled dough.
Using both hands make pleates on the rolled dough starting from one end.
Then holding at one end of the pleated dough ,rotate it just like a spiral.
Roll out each portion,it should be a medium thick.
Heat the tawa on medium flame.
Place the rolled porotta on the tawa and apply oil on the top.
Flip the porotta over and cook the other side until golden brown.
To get layers, place 4 or 5 cooked porottas in a flat surface and holding them between hands,beat the hands together.
Porotta is ready.
Serve it hot with egg curry.

Pan Cake- Unniyappam Fusion ( Just A Twist)

PAN CAKE- UNNIYAPPAM FUSION (Just A Twist)

Ingredients:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter

Method:

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk.

Grease butter in unniyappam chatti (paniyaram pan) and pour ladle-fuls of the batter into each hole. After 2-3 mins on one side, gently turn the Appam to the other side. Cook both sides until golden and set aside to drain on a kitchen towel.

Pallappam

Pallappam

Ingredients

Rice Flour - 2 cups
Rapid Rise Highly Active Yeast – 1 tsp
Sugar – 3 tbsp
Rava (Semolina) – 2 tbsp
Thick Coconut Milk – 1/2 to 1 Cup (I use Canned Coconut Milk)
Water – As needed
Salt – to taste
Preparation Method for Batter

For making Rava Kurukku (Semolina Paste) which is a thick paste, take 2 cups of water in a saucepan and add 2 tbsp of rava (semolina). Bring it to a boil stirring continuously. Reduce the heat to low and continue stirring. When the mixture changes to a thick paste, remove it from heat and allow it to cool.

In a big bowl, combine 2 cups of Rice Flour, 3 tbsp Sugar, cooled Rava Kurukku (Semolina Paste), 1 tsp Yeast along with 1/2 cup Coconut Milk and a pinch of salt. Add around 1/2 to 1 cup water or more and whisk everything to form a smooth and thick batter. The batter should be thick because after fermentation it will rise and become thinner in consistency.
Leave the batter in a warm place for around 8-9 hours and allow it to ferment.

Palappams in a Palappam Chatti

Before preparing palappam, add 1-2 tbsp of sugar and 1/4 to 1/2 cup of coconut milk to the batter and mix well. The batter should be loose in consistency similar to that of Dosa batter.
Pour a ladle full of batter into a Palappa Chatti (deep round pan used for Palappams) and swirl the pan lightly, spreading the batter to the sides of the pan.
Cover with lid and allow it to cook for around 3 minutes on medium heat. When the center of appam is done and the edges start detaching, remove the palappam carefully from the pan. Do not flip palappams.
If you like the edges or laces to be golden brown, add more sugar to the batter.

Oats Ladoo

Oats Ladoo

Ingredients

1 cup oats
1/4 cup cranberry
1/2 tsp cardamom powder
2 cups sugar
1/2 cup water

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2
Difficulty: easy

Directions

Combine sugar and water into large pot.

Cook till you get 2 thread consistency of sugar syrup. Then add cardamom powder.

Parallely roast the oats and alllow it to cool.

Then add roasted oats into sugar syrup. also add cranberry . Mix everything well. Let the mixture cool down for sometime and then make small balls out of the mixture.

Kozhukkatai

Kozhukkatai

Ingredients

Rice flour : 1 cup
Grated coconut : 1½ cup
Thick jaggery syrup : ½ cup
Cardamom powder : 1 tsp
Water : 1 cup
Salt : A pinch

Kozhukattai preparation

Add salt to water and boil it.
Pour this water into the rice powder and knead well to make smooth dough, without lumps.
Make big lemon sized balls out of this dough.
Heat a thick bottomed sauce pan and pour in the jaggery syrup and mix the coconut and cardamom powder.
Keep it over the flame till the moisture dries up with constant stirring.
Spread a little oil on your palm and take a ball of dough and flatten in slightly.
Put a spoonful of the mixture (#7) in this and secure all the sides and roll lightly.
Prepare the entire balls using the rest of the dough.
Steam the kozhukkattas till done and serve them warm.

Chicken Kolli Wada

Chicken Kolli Wada

Ingredients 

Chicken - 1/2 kg or (cut t into strips wthout bone)
Soya Sauce - 1/2 tsp
Tomato Ketchup - 1 tsp
Chilli Powder - 1 tsp
Tumeric Powder - 1/4 tsp
Ginger Garlic paste - 1 tsp
Cinnamon + Cloves (Lavang/Laung) Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Food color - 2 pinch
Oil - 2 tsp
Coriander or Cilantro Chopped - 2 tbsp
Salt to taste

Cooking Method :

Mix all the ingredients together
Heat a kadai and fry .

Kerala Crab Curry

Kerala Crab Curry

Ingredients:

1. whole crabs/ njandu - 6 nums cleaned and washed
2. onion - 1/2 portion of a medium sized chopped
3. ginger chopped - 1 tbsp
4. garlic - 4 cloves chopped finely
5. green chili - 2 slit
6. tomato - 2 medium seeded and chopped
7. curry leaves of 2 springs
8. chili powder - 2 tsp
9. turmeric powder - 1/4 tsp
10. coriander powder - 1 tsp
11. salt as required
12. coconut oil - 2 tbsp
13. coriander leaves chopped - 3 tbsp
14. tamarind pulp of 1 lemon sized ball soaked in 1 cup of water squeezed and drained
15. Mustard seeds - 1/2 tsp
16. Fenugreek seeds - 10 nos

Method:

1. Heat oil in a clay pan
2. Add fenugreek seeds followed by mustard seeds
3. Allow to pop up. Add curry leaves and saute
4. Add onions, green chillies and saute till onions turn transulcent
5. Add ginger garlic. saute for another till the raw smell disappears
6. Add chilli powder, corriander powder and turmeric.saute for 10 sec
7. Add 1/2 cup of water
8. allow it to boil nicely and the oil starts seperating.
7. Now add the tomatos. and tamarind juice.
8. once it boils add salt. stir.
9. Now add the crabs cover and cook till the white shell's color turns orange. (This is when the crab is cooked)
10. Add the chopped corriander leave stir. remove from fire
11. Serve this with ghee rice. That is the best combination

Italian Salad

Italian Salad

Ingredients:

1 garlic clove, smashed
 Salt
2 tablespoons mayonnaise
2 tablespoons vinegar
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly grond pepper
1/4 head of iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup cherry tomatoes
1/4 cup pitted green olives, preferably Sicilian
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

Method:

In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away

Seer Fish Fry.....Neymeen Fry

SEER FISH FRY( NEYMEEN FRY)

Ingredients:

Neymeen - 5 Nos (Medium size)
Pepper powder - 1/2 Tablespoon
Turmeric powder - 1/4 Tablespoon
Chilli powder - 1/2 Tablespoon
Garlic paste - 1/2 Teaspoon
Ginger paste - 1/2 Teaspoon
Green-chilli paste - 1/2 Teaspoon
Salt to taste
Coconut Oil - 3 tablespoon

Method:

Clean the fish and keep it aside.
Mix Pepper powder, Turmeric powder, Chilli powder, ginger,garlic and green-chilli paste, salt with 2 tablespoon water and make it as thick paste.
Marinate the pieces with the mix specified in Step 2 on both sides and keep it aside for 30 minutes.
Shallow fry both the sides on medium flame for about 10-15 minutes or till the fishes are well fried.
Serve hot.

Pearl Spotted Fish Fry......Karimeen Fry

PEARL SPOTTED FISH FRY (KARIMEEN FRY)

Ingredients

Karimeen, cleaned and slit – 4 nos
Dry red chillies – 10 gms
Turmeric Powder – 1/2 tsp
Pepper – 5 to 6
Red onions – 5 (small ones)
Garlic – 5 cloves
Oil – As required
Salt to taste
Curry leaves
Lemon

Directions

Smear the fish with some lime juice and keep for some time. Mix the dried chillies, turmeric powder, pepper, onion, garlic and salt and grind it to a fine paste. Smear this paste on the fish and keep it for an hour. Add some oil in a frying pan and fry the fish on both the sides over a low flame. Once fried, remove the fish from the pan. Before serving, decorate it with curry leaves and lemon.

Scrambled Egg

Scrambled Egg

Ingredients:

Eggs – 4
Onions (finely chopped) – 1 large one
Green chilies (finely chopped) – 2
Pepper powder – a large pinch
Curry leaves – a sprig
Turmeric powder – a large pinch
Oil – 2 tbsp

Preparation:

Heat oil in a wok or nonstick pan. Add onion, green chilies and curry leaves , Saute it for 5 minutes. Add turmeric powder and mix well.
Add the beaten egg into it. Add salt and pepper powder and mix well. Stir it until the eggs are fully cooked and dry. Serve hot with bread/chapatti/rice.

Egg Curry

Egg Curry

Ingredients:

Boiled egg : 6 Nos
Onion : 3 medium sized, vertically sliced
Green chillies : 5Nos vertically sliced
Tomatoes : 1 medium sized sliced
Chilly powder : 11/2 tsp
Coriander powder : 3 tsp
Garam masala : 1/2 tsp
Turmeric Powder : 1/4 spoon
Garlic : 8 cloves
Coconut oil : 3tsp
Curry leaves : 1 stem
Water : as needed
Salt : as needed

Preparation :

Grind the garlic into a paste in a mixer.
Add coconut oil to the pan and add sliced onion, green chillies and saute till onion become brownish.
Add tomato, garlic paste (#1), curry leaves to the pan and cook till tomatoes become soft.
Add the masala’s to the pan and saute. (if needed, coconut oil can be added).
Drop the eggs into the pan and mix it well with the mixture.
Cover the lid for 5 minutes in a low flame.
Add water, salt, garam masala and cover it with the lid.
Cook for 15-20 minutes.
Serve hot with appam, idiyappam, porotta or pathiri.

Egg Bonda /Egg Baaji

Egg Bonda( Egg Baaji)

Ingredients: 

Egg 4 nos.
Gram Flour( Kadala Maavu) 1 cup
Rice Powder 2 tbsp
Baking soda 1 pinch
Chilli Powder ½ tsp
Oil for deep frying ½ cup

Description: 

Boil the eggs and remove the shells.
Now slice the boiled eggs into 3 and keep aside.
Mix together the ingredients from 2 to 6 with enough water and prepare thick batter.
Heat oil in pan
Dip the egg slice into the batter and slowly leave into the oil.
Deep fry the eggs till golden colour.
Remove from the oil and drain it.
Serve hot with sauce.

Easy Pulav

Easy Pulav

Ingredients

Pulav Rice: 2 cups (Soak Rice in water for 1 hour)
Carrot: 1 (medium)
Green Fresh Peas: 1 cup
Cinnamon: 1
Cardamom: 3-4
Bay Leaf: 1-2
Cloves( crushed): 3-4
Ghee or oil : 2tbsp
Salt : 2-3 tsp
Water: 4 cups

Method

Heat ghee or oil in a pan and add the cinnamon, cloves, bay leaf and crushed cardamom. Stir for few seconds until it gets the desired fragrance. Add carrot and green peas and do mix well in lower flame, and cook covered for about 5 mins (add a pinch of salt to make it soft). Gently mix rice and mix well. Add water (4 cups) and salt, when it starts to boil, reduce flame to low and cook covered for 8-10 minutes and check whether rice grain has become tender and cooked. If not, cook for some more time. Do not open the lid in between multiple times otherwise rice may not cook properly.
Enjoy Pulav

Dal Fry..

Dal Fry

Ingredients:

1/2 cup Masoor Dal 
1 Tomato 
1/2 tsp Jeera 
1/4 tsp Turmeric Powder 
2 Green chilli 
3 Red Chilli
3 tsp Oil 
1 level tsp Salt
3 Garlic Cloves 

How to make simple dal:

Boil the dal with salt, turmeric powder and slit green chillies.
In another pan, heat oil, add the jeera, red chili, tomatoes and garlic pods, sauté on a high flame till the tomatoes are soft and pulpy.
Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander.

Chiratta Puttu

Chiratta Puttu


Ingredients
Wheat flour : 2cups
Grated Coconut : 3/4 to 1 cup
Water : 1/2 – 3/4 cup
Salt : as needed

Directions

In a pan heat the wheat flour for 3-4 minutes but do not roast and let it cool.
In a large bowl, take the powder and sprinkle water on the flour (Be careful in mixing water.
Add salt to taste and mix it thoroughly with hand. (It should be a bread crumb consistency and not form a dough.)
Clean a half coconut shell (cup shape) and make a hole in its eye’s portion (You can make it easier if you immerse the coconut shell in water for a day).
Boil the water in traditional Puttu Maker. Fill a quarter of the coconut shell with coconut scrapings and the balance portion with the flour. Fix the filled coconut shell on the pot’s mouth, when it starts steaming. Spread a wet cloth over the coconut shell to prevent steam escaping through the sides. .

Steam it for 10 minutes.
When cooked, remove coconut shell from Puttu Pot and carefully shake the steamed cake on to a plate.
Serve hot with Ground nut (Kadala Kari), Green gram curry (Cheru payar), Cowpea ( Vanpayar ) curry or Mutta ( Egg ) Curry.
Tips
Fill the wheat flour and coconut as loose layers.
Serve hot/warm with banana or curry of your choice or with pappadam.
If you add some ghee it will yields soft puttu.

Chilli Chicken Dry

Chilli Chicken Dry
Ingredients:

500 gms/ 1 lb (approx) boneless chicken fillet (I usually use thigh fillets)
1 egg
1 tbsp cornflour
4 tbsp soy sauce
1 cup vegetable/ canola/ sunflower cooking oil
3-4 dry red chillies
2 large onions (white or brown)/ 4-5 spring onions
2 tbsp finely minced fresh garlic
2 tbsps tomato ketchup
2 cups hot water
2 large green bell peppers, cut into 2" squares (seeds and stem discarded)
1 tbsp cornflour
Salt to taste
Preparation:

Cut the chicken fillet into 2" cubes and put into a large mixing bowl
Add the cornflour, 1 tbsp of soy sauce and the egg to the chicken and mix well till a smooth liquid marinade is formed. Keep aside for 15-20 minutes to marinate.
Cut the onions or spring onions into 1" cubes. In the case of spring onions, cut the green, leafy stems into 1" pieces too.
Put a wok or deep pan on the stove on high heat. Add 2 tbsps of cooking oil to it. When hot, add the dry red chillies and cubed onions to it and fry till the onions are translucent. Now add the garlic and fry for a minute.
Add the soy sauce and tomato ketchup. Stir often and fry for another minute. Take off from stove and keep aside.
Put another wok of deep pan onto the stove and heat on high. Add the remaining cooking oil to it. When hot, fry a little of the marinated chicken at a time till it is golden. Remove from oil with a slotted spoon and put straight into the pan with the onion-garlic-sauce mix. Fry all the remaining chicken like this and add to the pan with the 'sauce'.
Once all the chicken is done, return the 'sauce' with the fried chicken to high heat and stir. Cook for 3-4 minutes.
Now add 2 cups of water and cook till chicken is tender and done - this will not take more than 5-7 minutes.
Now add the green bell peppers and cook for 2 minutes.
After adding the bell pepper and while it is cooking, put 1 tbsp of cornflour in a cup, add 5-6 tbsps of cool water to it and mix well till a smooth liquid is formed. Add this liquid to the pan with the Chilli Chicken and stir well. The gravy will thicken fairly quickly. As soon as this happens, remove the pan from the heat.
Serve Indian Style Chlli Chicken with plan boiled rice.

Chicken Masala

Chicken Masala

Ingredients:
6-8 chicken thighs (I used boneless/skinless)
2 tbsp. olive oil
1/2 tsp. cumin seeds
1 large red onion- diced
1 tbsp. garlic paste
1 tbsp. ginger paste
1 tsp. ground turmeric
3 tsp. ground garam masala
2 tsp. ground corriander
2 tsp. ground cumin
1/4 tsp. ground chili powder (more or less, depending on how spicy it is. Mine is quite spicy.)
2 large roma tomatoes- diced
2 tsp. plain yogurt- whisked
1 bay leaf
2 tsp. salt–or to taste
about 2 c. vegetables- whatever you have on hand
chicken stock, vegetable stock, or water- as needed to thin the curry

Directions:
Using one large pot with a tight fitting lid, heat oil over medium-high heat and add 1/2 tsp. cumin seeds. Once they begin to pop, add the diced onions and fry until the pieces become translucent.
Add the ginger and garlic pastes. Keep stirring.
Add all the quantities of ground spices, and the bay leaf. Keep frying. The mixture should be quite dry and begin to stick to the bottom of the pan. About three minutes.
Add the chicken to the pan and cook on high-heat for about 5 minutes, until the chicken has fully browned. Add any vegetables you are using at this point.
Turn the heat back to medium-high and add the tomatoes to the pot. Add about 1 cup of chicken stock (or water) and simmer until the tomatoes have cooked down. Add the whisked yogurt. Stir it all together and then bring the mixture to a fierce boil.
Put the lid on the pot, turn the heat to medium and simmer for about 1 to 1 1/2 hours–checking and stirring every 30 minutes.
Taste and adjust the salt-level. Add additional chicken stock if the curry has become to thick.
Garnish with freshly chopped cilantro and serve with rice.

Chicken Majboos And Dakkous

CHICKEN MAJBOOS AND DAKKOUS

CHICKEN MAJBOOS

Ingredients:
2 chickens about (1 ½ kilo)
2 tablespoon mix ground spices (coriander, cumin, cinnamon, cloves, cardamom, peppercorn, loomi (dried lime)
2 garlic cloves, chopped
¼ cup lemon juice
½ cup oil
2 large onions, chopped
6 cups water
3 cups basmati rice, washed and socked
Salt
2 each (cinnamon sticks, loomi. cardamom, peppercorn)
½ tablespoon turmeric
3 boiled eggs
½ teaspoon saffron socked in 1 tablespoon rose water
Coriander leaves for garnish

Method

-Wash chicken under running water, pat dry.
-Mix half the ground spices with garlic, lemon juice and 2 tablespoon oil in a bowl.
-Rub chicken inside out with the mixture, marinate for half an hour.
-Heat ¼ cup oil in a large sautéing-pan over medium high heat, add onion.
-Sauté onion, stir from time to time until for about 10 minutes or until translucent.
-Stir in the rest of the ground spices, mix well.
-Stuff the chicken with ¼ cup of the onion mixture, tie the legs and tuck the wings.
-Stir the chicken with the rest of the onion over medium high heat, until golden brown.
-Add water and let boil, reduce heat cover and simmer for about 45 minutes.
-Lift the chicken and keep aside.
-Drain rice and add to chicken broth, season with salt and whole spices, until boiling.
-Reduce heat, cover and simmer for about 25 – 30 minutes.
-Preheat oven to 180 degrees C.
-Sprinkle saffron mixture over rice.
-Brush oven dish with the rest of the oil.
-Spread a rice layer, put chicken and boiled eggs on top, cover with the rest of the rice.
-Cover with foil lightly, bake for about 20 minutes.
-Sprinkle with chopped coriander serve warm. 
DAKKOUS

Ingredients:

1/4 cup oil
1 small onion, chopped
3 cloves garlic, chopped fine
1 T. white vinegar
4 medium tomatoes, pureed, or 1 can tomato sauce
2 T. tomato paste
1/2 cup water
Salt to taste
Preparation:
Fry onions and garlic till golden. Add remaining ingredients, stir and simmer 5 minutes.

Chicken Koftha

Enjoy !!!

Chicken Koftha

Ingredients: 

3 cups boiled chicken(chopped)
1/2 cup coriander chopped
1/2 cup green onion chopped
1 tsp garlic crushed
1 chilli chopped
1 small cheese glass
1/2 tsp curry
1/2 tsp cumin
Macaroni 22
Breadcrumbs
Sunflower oil

Method:

Combine chicken with Coriander, green onion,garlic,chilli,cheese,curry and cumin.
Knead by hand until homogenous mixture.
Make small balls, shape each as egg shape cover by bread crumbs, Immerse one end with macaroni.
Fry in hot oil until it turns golden colour.

Chicken Fatayer

CHICKEN FATAYER

(Recipe Source ~ Arabic Bites)

Ingredients:

2 1/3 cups flour, unbleached, whole wheat, or a mixture of the two
1 cup warm water
1/4 cup oil
1 tablespoon sugar
1 1/2 Tablespoons yeast
1 teaspoon salt
1/2 cup warm milk
3 Tablespoons oat flour

Method:

Place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.
Cover and let rise for 10 minutes.
Divide dough into 32 pieces. Roll each to a 9 cm round.
Fill each with 1-2 Tablespoons of chicken filling (or with the filling of your choice).
Place Fatayer onto oven trays.
Bake at 375 F about 20 minutes or until browned.

For the Chicken Filling:

(My own recipe)
(This filling is enough for about 15 fatayer or half amount of Fatayer recipe given above)

Ingredients:

2 chicken breasts cubed
2 garlic cloves, sliced
Ginger-1”piece
Salt and pepper powder to taste

For the white sauce:

Butter -2 tbsp
All purpose flour/ Maida -2 tbsp
Milk -1 cup
Salt - to taste

Method:

Cook chicken breasts with garlic, ginger, pepper powder and enough salt, and when cool run in a food processor and keep aside.
Melt butter in a saucepan, stir in flour and cook, stirring, for 30 seconds. Whisk in milk and cook, stirring, over medium heat for 4-5 minutes or until mixture thickens.
Lower the flame and add chicken and adjust the seasoning. Turn off the flame.
The filling should be of a spreadable consistency.

Ultra Moist Cake

Ultra Moist Cake

Ingredients

Milk – 1½ cups
Butter – 100 gms (1/3 cup + 2 tbsp approx)Oil – ¼ cup (I used sunflower oil)
Coco Powder – ½ cup ( I used Hershey’s)
Self Raising Flour – 1 cup (Refer notes for substitute)
Egg – 1 beaten, room temp
Baking Soda – ½ tsp (refer notes)
Sugar – 1 cup + 2 tbsp (250 gms)
Instructions

Preheat the oven @ 180 C/350-375 F, 10 mins before baking. Heat together milk, butter, oil & coco powder till the butter melts. Let it cool to room temperature (btw, dont get disappointed if you dont get the dark brown colour at this stage, you will get it once the cake is baked). Add flour, baking soda, sugar & beaten egg to the cooled wet ingredients. Beat it well using an electric beater or hand whisk till it is mixed well. You can either use it to make cupcakes or cake. I made a 9 inch loaf & 10 standard size cupcakes with the above qty. Bake in the preheated oven for 15- 20 mins for the cupcake & 25- 30 mins for the loaf cake. The baking time can vary depending on each oven.
For cupcakes: Line your cupcake tin with paper liners (I use 2 liners per cupcake) & pour 3 tbsp of batter in each case. I’m referring to the standard size muffins here.
For cake: Grease your cake tin well & line with parchment/baking paper. Pour the batter.

For Ganache:
Whipping cream – ½ cup
Baking chocolate – ¾ cup (I usually use Hershey’s Milk Chocolate Chips. You can also use Hershey’s semi sweet chocolate chips for this)
Place the baking chocolate/ chocolate chips in a bowl. Heat the whipping cream on low flame till small bubbles start appearing around the edges. Pour the heated cream to the bowl with choc chips. Let it rest for 5 mins. Whisk it using a manual whisk. This will give you a liquid consistency ganache. If you want to thicken the ganache for spreading, place the bowl on some ice & whip it. It will start thickening. Spread the ganache on cooled cupcakes/cake. Enjoy!

http://www.mariasmenu.com/desserts/ultra-moist-chocolate-cake

Vanilla Cake

VANILLA CAKE WITH FRESH CREAM AND FRESH 


FRUITS TOPPINGS

Ingredients:
5 egg yolks
20g sugar
1 tsp vanilla extract
70g corn oil or any odour less oil
125g cake flour
5 egg whites
90g sugar
1 tsp lemon juices or 1/2 tsp cream of Tartar

For Frosting:

2 cups Fresh whipping cream
1/2 cup Icing sugar
For Fruit Topping:
1 Kiwi
6 Strawberries
Apricot/any fruit of your choice

Method:

Grease the 9 inch pan and pre heat the oven.
Separate the egg into 2 mixing bowls.Add in sugar into the yolks and whisks it until it turns light and fluffy. Add in the flour and mix well.
Add in the oil,cream of tartar and sugar into the white egg mix,beat till foamy.
Add the white mix little by little into the yolk mix and use the hand whisks,mix well.
Transfer the mix into a greased pan and spread evenly.
Bake it for 30-40 mins at 180 degree Celsius.Once done cool the cake completely.
Here it is divided the cake into 2 part to do frosting.
Beat the icing sugar and whipping cream in a mixing bowl till the soft peaks occur.keep the one part of the cake on the cake board.Apply the cream all over the cake and spread the chopped fruits on it.
Apply the cream on top of the fruits and sandwich the cake,cover the fruit layer by the second part of the cake.
Apply the cream all over the cake. Use the deco blade to do pattern on sides.
Do piping on the sides of the cake and then arrange the fruits on top of the cake.
ENJOY!!!!