Tapioca Dosa

Tapioca Dosa/Kappa Dosa

 

 

Ingredients

• 300g   RawTapioca
• 1cup Raw rice
• 1/2cup Grated cocnut
• 2no Shallots/Small onion
• 1" piece Ginger
• 2no Green chilly
• 2 pinch Baking soda
• 1 spring Curry leaves
• little Oil

Cooking Directions

1. Soak Tapioca and raw rice atleast 6 hrs
2. Then grind it with Coconut+Shallots+green chillies+ginger+curry leaves
3. Then add enough salt and Baking soda..mix all these well
4. Then heat a tawa n pour a ladle full of batter and flatten it lyk normal dosas
5. Then add little to the sides and close the lid and cook in low flame til the edges turns slight brown
6. Then turnover it n cook for few mins !
7. Serve hot with any spicy curry

Enjoyy !!!!!!!!!!!

Baked Orange pudding

Baked Orange pudding

Ingredients

• 1/2cup Orange juice
• 3tespn Orange Zest
• 1 cup Milk
• 3tespn All purpose flour
• 3no Egg
• 1/2 tespn Orange essence
• 1/2 cup Sugar
• 2tespn Butter

Cooking Directions

1. seperate egg white n yolk
2. blend sugar n butter
3. add egg yolk
4. then add Orange zest,flour,orange juice and milk
5. beat egg white well
6. slowly add it to orange mixture or just spread it on top of mixture after itz poured in a baking bowl
7. pre heat oven to 300F   

 8 take a seperate pan larger than the other ,,n fill it with half water.

9 keep pudding bowl in this(This method z called WaterBath) bake till top of pudding become golden brown          

Note:-

if u add half cup of flour,this can be turned to orange cake

U can avoid water bath method...u can bake it in a preheated oven (180c for abt 15 mins ot til top becomes brown color)

Rose rolls/Rose bun

Rose Rolls

Got this recpe frm Fauzia's Kitchen !!!! Its really simple n tasty :)

Ingredients:-

4 cups all purpose/plain flour
1 tbsp. instant yeast
2 tbsp. powdered milk
1 tsp. salt
4 tbsp. oil
egg 1 (plus 1 for glazing)
1 tsp. castor/grinded sugar

Method:-

In a bowl mix together the following ingredients: 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

FOR FILLING:

500gChicken

4Onion, medium, finely chopped

4Green chilli, crushed

1 tbspGinger garlic paste.

Curry leaves

1 tspPepper powder

1 tspGaram masala powder

1\3 cupCapsicum chopped

1\3 cup Carrot chopped

Salt

4 tbspOil

PREPARE FILLING:      

1. Cook chicken with little pepper powder and salt. De bone them and shred it nicely.
2. In a non stick pan,heat oil and add cinnamon stick, then sliced onion and saute till translucent and lightly brown in colour.Do not cover with lid while sauteing & keep a medium flame always.  
3. Add the ginger - garlic paste,green chilly,curry leaves and salt and saute for few more minutes.

   4 Add shredded chicken to the prepared masala, capsicum and carrot and cook for another 5 minutes to infuse flavour. Add the chopped coriander leaves ,sprinkle garam masala powder all over it,,mix and switch off.

STEP 1: Knead the dough slightly
STEP 2:Divide the dough into 7-8 sections and shape them into neat balls.
STEP 3: Now you can start shaping the Roses. Roll out each ball to about 4" diameter.
STEP 4: Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the center intact.
STEP 5: Add your filling in the center.
STEP 6: Take one of the sections and cover the side of the filling with it.
STEP 7: Take the opposite side's section and cover the other side of the filling with it.
STEP 8&9: Repeat with the two last sections.
STEP 10: Pinch the dough on the side to seal it.

                Repeat until all rose-rolls are ready.

STEP 11: Place the prepared rolls on a greased tray.
STEP 12: Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a tsp. of  
                  milk. Sprinkle with sesame seeds.Bake for about 15-20 minutes or until tops are golden
                  and rolls are ready.
STEP 12: Remove and brush them with melted butter. Keep them covered until time of serving so
                  they stay soft.

These can be served as is, with a chutney of choice, or as an accompaniment with any meal or soup.

Enjoy !
          

Flowers made out of Organti cloth !

Oraganti Flower

These are flowers made out of organti cloth...the centre bud z Cotton(Panji) Covered by Plain Sponge sheet....and arranged in a green colored grass !!!

Nxt tym i"ll upload the tutorial In Sha Allah !
Hope u guys liked it n send me ur  feedback !

Cheers,
Nawal
 

Poached Pears in Chocolate Sauce !

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Quick,tasty n simple dessert

If you want to get extra fancy you can serve them with crème custard sauce  and a square of baked puff pastry . Simple, easy, do-head dessert that looks like it cost a million bucks

Ingredients

Pears -2 Medium
Lemon - 1/2 of a big one ( big yellow lemon is a must )
Cinnamon Stick - 2 pieces
Sugar - 2-3 tablespoon
Vanilla essence - 1 teaspoon/Rose essence
Water - enough to immerse pears

Method:

1.Peel the skin of the pear fruit
2.Bring water to boil on simmer flame
3.Add Lemon , cinnamon sticks and sugar
4.After 2-3 minutes add vanilla essence
5.Finally add the pears and simmer it for 20 minutes
on very low flame
6.When gentle bubbles start to come,test the pear
with a skewer or toothpick.If it comes out clean it is
cooked.Also make sure that it is tender and soft.

For chocolate sauce :
Whipped cream - 4 tablespoon
Galaxy smooth chocolate - 1 bar(i usd diary milk)
Caramelized nuts-10no

Method :
1.Heat the whipped cream
2.Dissolve the chocolate bar completely in it

Arrangement

1.Cut the Pear into half and remove seeds
2.Place pear on serving plate and pour 2-3 tablespoons
of poaching syrup over it
3.Pour chocolate sauce over it.Sprinkle nuts
4 Keep it in the refrigerator for 30-40 mins
5.Also place a scoop of your favorite ice cream.


Tip:-
There is an optional ingredient here.Red wine.I wanted it halal ,so i did not added.If you would like to add,Add 2 tablespoons of it while cooking pears ,it will boost taste as the chef said 

Enjoyy....
Happy cooking !

Choley-Chicken Biriyani !

A delicious combination rice,Chicken & Chole.Vry tasty one...

I saw a choley biriyani in a cookery show..In addition 2 dat recpe am jus add fried chiken to it..Dats taste really yumm !!!

Ingredients:-

Basmati Rice - 2 cup
Cinnamon stick - 1Bay leaves - 2
Cloves- 3
Cardamom-3
Lime juice- 1 tsp
Salt
water - 3 3/4 cups
***********************
Chikn pieces-7-8 pieces
Chillyp-1tbspn
Turmeric p-1/2tesp
Salt

Marinate all dese with chikn pieces n fry it oil and keep it aside
***********************

For Choley Masala
choley/Chana/chickpeas - 1 cup(cooked with salt)
Onion - 2/3(finely chopped)
Tomato chopped - 1 big(chopped)
Green chilli - 1/2(chopped)
Ginger/garlic paste - 2 tsp
chana masala-2/3 tsp(optional)
Chili powder - 1 tsp
Pepper powder-1/4 tsp
Coriander powder - 2tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
coriander leaves
Bay leaves - 2
Salt
oil

Method

1 Take a vessel&prepare rice..just we do it for ghee
    rice.with all above ingredients.
2 last put lime juice over the cooked rice.kept it aside to
   cool.
3 Nw prepare the choley masala.Heat oil in a pan
   and add Bay leaves.then add onions,ginger garlic
     paste &green chillies saute well until it transulent
4 Nw add chopped tomato and saute until oil starts to
   seperate.
5 Add all masala powder and salt and mix it well.
6 Add the cooked chickpea and coriander leaves mix
   well.
7 when all the masalas coat well with channa den switch
   off the stove.
8 Nw take vessel&prepare layers of both rice&chana
   masala& Chikn pices garnish with coriander leaves.

Mix well and serve hot with Salad !!!!!!

Enjoyy....
Happy Cooking !

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Poricha pathiri

Poricha pathiri z our traditinal dish in Kottayam..Its entirely different frm Malabar's Ney pathiri /Ney pathil

These pathiri's puffed up really well like our Poori,bt i tuk dis pic after 1hr ..."ll update  puffed poricha pathiri's pic soon..

Ingredients

Rice powder-1c
Water-1c
Coconut grated-1/2c
Cumin-1/2tespn
Shallots chopped-3/4
Salt
Oil-for frying

Method:-

1 Boil water with coconut,choppd shallots,cumin and salt
2 When boils reduce the flame,and slowly add rice powder
3 Stir well for few seconds..Remove frm fire
4 Pour the contents in to a saucer,,kneed well to make a
    dough
5 Roll the prepared dough into a thick big pathiri. Cut out
   many small round pathiris from this using a lid or glass
   or any other round shape

6 Heat oil in a pan and deep fry these small pathiris till it
    turns slight brown colour on both sides.

Serve hot with chicken curry or any other spicy curry...

Soya Chunks Cutlet

Soya Chunks Cutlett--very tasty...

No1 can esily identify dat its soyaa..tste similar 2 a meat cutlet
.

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Soya chunks are a great source for proteins..
  yesterday i was thinking abt making a snack and just try it an experiment with soya chunks lying in my kitchen as early as I could.. and the outcome was – savory Soyachunk Cutlets..!!!!!

Ingredients

■Soya chunks –2c
■Large Potatoes Boiled and mashed – 2 ½
■Large Onions chopped – 2
■Ginger chopped – 1 tbsp
■Garlic chopped – 1 tbsp
■Green chillies chopped – 2 or 3
■Kashmiri chilli powder -1 tsp
■Turmeric powder – ½ tsp
■Garam Masala – 1 ½ tsp
■Coriander leaves – a few sprigs
■Egg wi8 – 1
■Bread crumbs – for coating
.

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Directions

1. Soak the soya chunks in water for half an hour.

2.Cook the chunks in boiling water with salt.

3.Drain the water and squeeze the soya chunks

4.Grind them to a crumbled texture(jus 1 or 2 pulse in mixi)

5.Heat oil in non stick pan.

6.Saute the chopped onions for 10 minutes.

7.Add green chillies, ginger and garlic one by one and fry for 5
minutes.

8.Add the ground soya chunks and sauté well for about 15 minutes.

9. Mix in the chilli, turmeric and garam masala powders and continue to saute till the mixture becomes dry.

10 finally add fresh coriander leaves.

11. After the soya mixture is cooled, add the mashed potatoes .

12.The mixture should have the consistency so that you can make
small balls with them.

13. Roll the dough into small balls and flatten a bit using the palms.

14. Dip in beaten eggs and roll in breadcrumbs

15. Deep fry on medium flame till golden brown.

16. Drain on absorbent kitchen towel and serve hot with ketchup.