Egg Roast

Recipe No: 19

When hunger struck us while we were roaming around in Ernakulam during our visit to Kerala last year, we got into this comparatively small sized restaurant for breakfast inVytilla. I forgot the name of the place but, the taste of the egg roast they served with Appam still lingers my taste buds. With this recipe I tried to recreate that taste as much as I can….

Ingredients                                    Serves 4

• Hard boiled eggs………..…4 no.
• Coconut oil………………..…3 Tablespoons
• Mustard Seeds…………....1/2 Teaspoon
• Onion sliced thinly…….....4 cups
• Indian Green Chilly……...3 sliced lengthwise
• Ginger………………………..One 1 inch piece sliced lengthwise
• Garlic………………………... 4-5 large ones sliced lengthwise
• Curry Leaves……………….2-3 Sprigs
• Red Chilly Powder………..1 Teaspoon
• Turmeric Powder………....1/4 teaspoon
• Garam Masala Powder.…1/2 Teaspoon (homemade)
• Tomato sliced……………….1/2 Large
• Coconut milk………………...1/3 cup
• Water…………………………..1/2 cup
• Salt……………………………....as needed

Method of Preparation

1. Heat oil in a pan and add Mustard Seeds.
2. When the Mustard seeds crackle, add Onion, Ginger, Garlic, Green chilly, and Curry leaves and saute till the Onion starts to brown on the sides. Don't burn the onions.This will take around 8 to 10 minutes on medium high heat.
3. After Sauteing, reduce the heat to medium low and add Chilly powder, Turmeric powder and Garam Masala Powder and saute well for 3 to 4 minutes till the raw smell is gone. This stage is very important and will determine the color and the taste.
4. Add tomato slices and saute for a minute.
5. Add water and the Coconut milk and allow simmering.
6. Add whole eggs or egg halves as you like and mix with the gravy.
7. Switch off the flame when the desired thickness is reached. Allow it to rest for 15 minutes before serving. As this roast sits, it will become dark.
8. Egg roast goes well with Appam or Chappathi.

Make it, enjoy the deliciousness and
serve it to your family with love…..

Vegetable Soup

Recipe No:18
This is a very hearty yet healthy soup.  One of our kid’s favorite. And as a mother I don’t have to see all the fuss made by them in front of the vegetables. This soup is good for even small kids. 

Ingredients

• Beans chopped……………………..1 ½ cups
• Carrot chopped…………………….3/4cup
• Cabbage chopped…………………1 ½ cup
• Tomato………………………………….2 large
• Onion chopped……………………..1/2 big
• Water……………………………………2 cups
• Butter……………………………………1 ½ Tablespoons
• All Purpose Flour/Maida………1 ½ Tablespoons
• Cold Milk……………………………….1 ½ cup
• Salt and Pepper to taste

Method of Preparation

1. Cook Beans, Carrots, Cabbage, Tomato, Onion and water in a pressure cooker, till one whistle.
2. When the pressure of the cooker is gone, blend all the vegetables with the excess water from the cooker in a blender till smooth and keep aside.
3. Heat Butter in a deep pan and fry the flour untill the raw smell is gone.
4. Add half cup of milk and whisk so that there are no lumps. Add the rest of the milk and blend in.
5. Let the milk thicken and start to boil along the edges.
6. Add the blended vegetables and mix well. Let it start to boil along the sides once more and switch off the flame.
7. Add salt and pepper to your taste and serve hot with a slice of bread.

Notes: Other vegetables like cauliflower, Celery etc can also be used to make this soup.
If you are on a diet, low calorie vegetables like Cabbage and Celery should be used more.
Low fat/ No fat milk works very good in this recipe too, making it healthier.
 





Make it, enjoy the deliciousness and
serve it to your family with love.

Fish Molee

Recipe No: 17

Ingredients                                                  Serves 3                                               
To Marinate

• Fish……………………………..250gm
• Turmeric Powder………..1/4 Teaspoon
• Chilly Powder……………..1/2 Teaspoon
• Salt……………………………..1/4 Teaspoon

To Shallow Fry the Fish

• Vegetable Oil………………….3 Tablespoons

 For Sauteing

• Whole Garam Masala crushed…..3 Cardamom, 4 Cloves, A small piece Cinnamon.
• Onion sliced…………………….1/3 cup
• Curry Leaves…………………..3 sprigs
• Ginger chopped……………...1 Tablespoon
• Garlic chopped………………..1 Clove
• Green Chilly sliced……………2
• Turmeric Powder…………….1/4 Teaspoon
• Thin coconut milk……………1 ½ cup (1/2 cup thick coconut milk+ 1 cup water)
• Salt…………………………………..As per Taste
• Tomato sliced………………….1/2 Big
• Coconut Oil…………………….2 Tablespoons
• Shallots……………………………2 sliced thin
• All Purpose Flour(Maida)…...1 Teaspoon
• Water………………………………1/4 cup
• Thick Coconut milk…………..1/2 -3/4 cup
• Garam Masala Powder…….1/2 Teaspoon
• Pepper Powder………………….1/2 Teaspoon
• Vinegar………………………………1/2 Teaspoon

Method of Preparation

1. Marinate the fish with the ingredients given in the marinade section and keep aside for 30 minutes.
2. Heat Vegetable Oil in a shallow pan and fry the fish for two minutes on each side. This will help the fish from breaking while cooking. Once fried, remove it from the pan and keep aside.
3. In another pan add 1 Tablespoon of oil and saute crushed whole Garam Masala until fragrant.
4. Add Onion, Ginger, Garlic, Green chilly and a sprig of Curry leaf and saute  until wilted.
5. Add turmeric powder and saute till the raw smell is gone.
6. Add thin coconut milk and salt and let it boil.
7. Once boiled, add the fried fish and tomato slices, close the pan and let the fish finish cooking. Once the fish is added don't use spoons. Swirl the pan once in a while to mix.
8. While the fish is cooking, heat a shallow pan and heat one tablespoon of coconut oil.
9. Add shallots and fry. When fried add flour and saute on a medium heat till the raw smell is gone for about 2 minutes.
10.  Add water to the fried shallots- flour mixture and mix it without any lumps. Add some more water if it is too thick. This is the thickening agent.
11. When the fish is fully cooked, add the thickening agent to the fish and swirl the pan really well. Let it boil for a minute or two.
12. Add Garam Masala powder, Pepper powder and thick Coconut Milk. Swirl and let it start to boil on the sides.
13. Switch off the flame and add the vinegar. Tear some more Curry leaves on top and close with a lid. Let it stand for at least 15 minutes before serving.

Notes: This goes very well with Appam and Bread.
I don’t use Salmon to make Fish Mole. I love using Karimeen/ Pearl Spot, Seer/ King fish or Neymeen, Pomfret/ Aavoli, Tilapia Fillets, Sole Fillets etc:-
 




Make it, enjoy the deliciousness and
serve it to your family with love....

Fish Masala

Recipe No; 16

Ingredients                                                           Serves 6
For Marinating

• Fish (Cleaned, Washed and Cut into pieces)……1 lb (I prefer Salmon or King fish/Seer fish/ Neymeen
• Turmeric powder……………………………………………..1/2 Teaspoon
• Chilly Powder……………………………………………………1 ½ Tablespoons
• Pepper Powder…………………………………………………1/2 Teaspoon
• Ginger-Garlic Paste……………………………………………1 tablespoon
• Lemon Juice or Vinegar………………………………………1 Tablespoon
• Salt

For Sauteing

• Coconut oil………………………………………………………..1/4 cup
• Onion sliced thinly……………………………………………..3 cups
• Tomato chopped……………………………………………….2 medium
• Curry Leaves………………………………………………………2-3 Sprigs

Method of Preparation

1. Mix all the ingredients except the fish in the marinade section with two Tablespoons of water.
2. Take 3/4th of the above mixture and marinate the fish and keep aside for 30 minutes. Keep 1/4th of the Masala for later use.
3. Heat quarter cup oil in a pan and fry the marinated fish till almost done. Don’t allow the fish to crisp up. Remove the fish and keep aside.
4. If there is too much oil left in the pan, remove everything except 1 or 2 Tablespoons.
5. Saute the onions and curry leaves in the remaining oil till it wilts. Don’t brown the onions.
6. Add the excess masala mix that we had kept aside earlier to the onion and saute it on a medium heat till the raw smell is gone for about 3-4 minutes.
7. Add the tomatoes and saute for 1-2 minutes. Don’t mash the tomatoes.
8. Add the fried fish to this mixture and mix gently taking care not to break the fish pieces.
9. Adjust the heat to medium-low, cover the pan and cook it for 5 minutes.
10. Tear some more curry leaves on top before serving it hot with rice or Chapatti.

 







Make it, enjoy the deliciousness and
serve it to your family with love

Mushroom Curry

Recipe No: 15

In old times back in Kerala, Mushrooms were not available throughout the year. So  during the season after breakfast my mother used to take a walk through our yards to see if there are any mushrooms growing. On holidays there will be one more person walking besides her…None other than me. On one of those days my mother showed me how to recognize bad poisonous Mushrooms from good edible ones. Put some turmeric on the suspicious Mushrooms!! The poisonous ones will turn black within minutes!! That was magic for me at that time…before me realizing the anti toxic power of Turmeric…
If we happen to find some Mushrooms during one of those walks, this delicious curry will be there on the table for lunch. The taste…it’s the celebration of all of the Kerala flavors!!!

Ingredients                                                 Serves 4

• Mushrooms (Peeled, chopped into cubes, washed and squeezed)……2 cups
• Coconut pieces (Thengakotthu)….3 Table spoons
• Curry leaves………………………1 Sprig
• Chilly powder…………………….1 Tea spoon
• Coriander powder…………………2 Teaspoon
• Garam Masala powder…………....1 Teaspoon
• Turmeric powder………………....1 Teaspoon (Mushroom needs more turmeric)
• Salt……………………………….. As per taste
• Water……………………………...1/2 cup
• Coconut milk……………………...1/3 cup

Ingredients for tempering

• Coconut oil……………………….. 2 Tablespoon
• Mustard seed………………………1/2 teaspoon
• Dry red chilly………………………1
• Shallots (kochulli) sliced…………..1/3 cup
• Curry leaves………………………..1 sprig

Method of Preparation

1. Peel, Wash and Squeeze the water out of the Mushrooms first.

2. Combine Mushrooms, Coconut pieces, Curry leaves, Chilly powder, Coriander powder, Garam Masala powder, Turmeric powder, Salt and water together in a 'manchatti' (A cookware made of clay) or a pan and cook on medium heat for about 15 minutes or till cooked.
3. When the mushrooms are done add coconut milk and wait till it boils along the sides. Off the stove and temper the dish.
4. For tempering, heatcoconut oil in a pan, add mustard seeds and wait till it crackles.
5. Add dry red chilly followed by shallots and curry leaves.
6. When it is brown add this to the mushroom curry.
7.  Close the pan (Chatti) and wait for 10 – 15 minutes. Stir it properly and serve warm with hot rice.

Make it, enjoy the deliciousness and 
serve it to your family with love….

Macaroons

Recipe No: 14

I first ate this tasty treat from a bakery near our house in Thiruvananthapuram. I put the first one in my mouth and it was gone in a second. It was the first time that I had that awesome sensation. Later I found it was just Egg white and Sugar with a bit of flavoring!!  This is the outcome of my trial and error.

Ingredients

• Egg white………………3 large
• Powdered sugar…….7 Tablespoons
• Cream of Tartar………1/4 Teaspoon (available in most of the grocery stores)
• Vanilla essence………1/2 Teaspoon

Method of preparation

1. Preheat oven to 200˚F/95˚C
2. With the help of a hand or a stand mixture whip all the ingredients together in a large bowl to a standing consistency. This means if we turn the bowl upside down the egg whites should not fall down.
3.  Place teaspoonfuls of this mixture onto a sheet pan one inch apart. If you wish you can fill a piping bag attached with a big round tip and pipe tastefully on a sheet pan. Please note the consistency of the egg white in the above picture ,where it is ready to go into the oven.
4. Bake for around 1 3/4 to 2 hours till the macaroons are dry and crispy. It may be a bit soft in the oven but once out of the oven it will become crisp. Do a trial with one macaroon before taking the whole batch out.
5. Once cooled, store in an airtight container up to a week.

Notes: Even though beating egg whites can be done by hand, it is a pain and time consuming. So I prefer an electric beater...
Don’t make this on a humid day as the egg whites won’t dry out or become crispy. It will simply become chewy and sticky.
This is very temperature sensitive so don’t raise the temperature beyond 200˚F. Low and slow baking is essential. 
Don't forget to make a huge batch as it will be consumed very fast...

 




Make it, enjoy the deliciousness and 
serve it to your family with love….

Stew Rice

Recipe No: 13

This is one of the very unique dishes that I had seen my mother in law cook. I never asked her for her recipe….as she doesn’t have one…She just cooks... no spoons or measuring cups. It comes naturally for her……  But having spend a lot of time with her in her kitchen watching her cook, helped me recreate this awesome tasting, very unique dish. I don't know whether it came out as good as hers, but still it is finger licking good.

Ingredients                                                                Serves 6 adults

For the stew

• Chicken………………………....1/2kg (Remove the skin, cut into small pieces, wash and drain.

• Oil………………………………….1 ½ Tablespoons
• Whole spices………………......4 Cardamom pods, 8 Cloves and 1 one inch Cinnamon piece)
• Onion chopped…………….......3/4 cup
• Ginger chopped……………......1 ½ Tablespoons
• Garlic chopped……………........1 ½ Tablespoons
• Indian Green chilly………….... 7-8 split into halves (Depending on your taste. If you                                                              are using hotter varieties, use less)
• Tomato sliced…………………....1/2 large
• Thin coconut milk……………...3/4 cup (mix 1/4 cup canned thick Coconut Milk with ½ cup Water)
• Thick coconut milk………….....3/4 cup
• Pepper powder……………….....1/2 Teaspoon
• Homemade Garam Masala…..3/4 Teaspoon (powder)
• Coriander leaves chopped…....3 Tablespoons
• Salt as per taste
• Oil……………………………………...1 Tablespoon
• Shallot sliced…………………....….1 Tablespoon
• All purpose flour……………........1 Teaspoon
• Water………………………………....1/4 cup

To make rice

• Ghee…………………………………..2 Tablespoons
• Whole Garam Masala…………...4 Cardamom pods, 8 Cloves, 1 one inch Cinnamon stick                                                     and a small piece of Star Anise) 
• Rice ……………………………………2 cups
• Boiling Water……………………..4 cups
• Salt …………………………………….as per taste

Method of Preparation

To make the Stew

1. To a shallow pan add 1 ½ Tablespoons of oil and add the crushed whole Garam Masala and saute till it’s fragrant
2. Add chopped Onion, Ginger, Garlic and Green chilly and saute till everything is wilted for about3 minutes.
3. Add the chicken and saute for 3 minutes on high heat.
4. Add thin coconut milk, salt and half teaspoon of Garam Masala and cook till the chicken is done.
5. Add sliced tomato when the chicken is 3/4th done.
6. In another shallow pan add 1 Tablespoon of oil and saute the shallots till brown.
7. Adjust the heat to medium and add 1 teaspoon of flour and saute till its raw smell is gone. This takes time, so be patient.
8. Add ¼ cup water and mix till everything is combined well with no lumps. Add this to the already cooked stew and mix well.
9. After a minute of boiling, add the thick coconut milk and pepper powder. Check the seasonings. Salt should be slightly higher than usual as it have to be mixed with the rice.
10. If there is extra gravy, let it dry. This stew should be thick. When it’s almost thick, add the rest of the Garam Masala and the coriander leaves. Switch off the flame.

To make the Rice

1. While the stew is cooking let’s make the rice.
2. Wash and soak the rice for 15 minutes. Then let it drain.
3. On a pan on medium high heat, add the Ghee followed by whole Garam Masala. Saute it till fragrant.
4. Add the rice and fry it good (till the grains on the bottom of the pan start to move on its own).
5. Add boiled water and salt (I use at least one teaspoon)
6. Close the lid, lower the heat to minimum and let it cook till all the water is absorbed.
7. Once done just fluff up the rice. And keep it open till assembling the rice.

Assembling the dish and baking

1. Preheat the oven to 350˚F/180˚C
2. I used a bunt pan. But you can use any oven proof dish. Apply a slight coating of ghee on the bottom.
3. Line the bottom of the pan with 1/3rd of the rice, followed by whole of the chicken and then 1/3rd of the rice.
4. Put the rest of the rice into the pan in which you made the stew and swirl it around so that it picks all the gravy left in the pan. This will add extra moisture and taste to the dish.
5. Layer this on top of the baking dish. Push all the layers a bit so that the rice and the chicken will all stay compact.
6. Cover the top with Aluminum foil and bake for 30 minutes.
7. If you are using a bunt pan turn it over into a nice flat plate and serve it warm with spicy pickle.

Make it enjoy the deliciousness and
serve it to your family with love….

Egg and Veggie bake

Recipe No: 12

This is a very delicious, fast and healthy breakfast. Add a piece of bread and you will have starch, protein and vegetables all in one delicious bowl!!!

Ingredients                                                        Serves 1

• Bacon or Sausage (optional) sliced….........2 or 3 Tablespoons
• Onion cubed…….…………………........1/2 cup
• Garlic sliced into long pieces……........…..1 Tablespoon
• Broccoli florets……………….…….........1/2 cup
• Bell peppers (Green, red and/or Orange)...1 cup (chopped into big cubes)
• Spring onion sliced into long pieces……….2 Tablespoons
• Egg…………………………….……..…1
• Salt, Pepper as per taste
• Oil………………………………………1 Tablespoon
• Cheese (optional)…………………..……1 Tablespoon

 Method of Preparation

1. Start preheating the oven to 350˚F/180˚C
2. Heat a shallow pan with oil on medium heat.
3. If you are using bacon or already cooked sausage, add them and fry. Remove the slices and reserve for later use. If you are using raw sausage, take it out of the covering before adding to the pan. In this case make sure that the sausage is well cooked and there is no need to take it out of the pan. Cook the rest of the vegetables with the sausage. If you are not using any of these start, with the next step.
4. Add onion and saute for a minute before adding garlic. Continue to saute.
5. After a minute add broccoli and bell peppers and continue to cook. Adjust salt and pepper….
6. Cook it for 3 minutes stirring often.
7. Add the bacon or sausage back at this stage followed by spring onion. Switch off the flame.
8. Take a small oven proof dish/ Ramekin and add the vegetable mixture. Make a small well in the middle.
9. Crack an egg into the well taking care not to break the yolk.
10. Salt and pepper the egg and cook in the oven till the egg white is cooked well but the yolk still runny.
11. If you are using cheese add it on top at the last minute n let it melt in the oven.
12. Garnish with spring onion and serve hot.

Notes: You can use cauliflower, potato etc: but boil it till half done before using.

While you eat break the yolk and let it ooze into the veggies, making it tastier!!!!

 Make it, enjoy the deliciousness and
serve it to your family with love…….

Butterscotch Pudding

Recipe No: 11

Ingredients
To make the pudding

• Butter………………………3 Tablespoons
• Sugar……………………….6 Tablespoons
• Milk………………………….2 1/2 cup
• Egg……………………………3 (Beat till fluffy)
• Gelatin……………………..1 Tablespoon
• Sugar………………………..1/2 -3/4 cup depending on the taste
• Corn Starch……………….1/2 Teaspoon (Dilute with 4 Tablespoons of water)
• Cream………………………..1 cup
• Sugar………………………….2 Tablespoons

To Make the Sauce

• Butter………………………1Tablespoon
• Sugar……………………….2 Tablespoon
• Cream……………………..1/2 cup

Method of Preparation
To make the pudding

1. Soak the Gelatin in 4 Tablespoons of cold water for 15 minutes. If you skip this process gelatin will not thicken your pudding.
2. In a thick bottomed pan add 3 tablespoon of butter and 6 Tablespoon of sugar on a medium flame and let the sugar melt and caramelize in the butter, till you get an amber color. This is the butterscotch flavor.
3. When the amber color is attained add warm milk to the butterscotch. The sugar may solidify in this stage. If so be patient and wait till it melts.
4. Add half cup sugar to the milk at this stage and mix.
5. When this milk mixture is really warm combine the beaten egg. If you add the egg directly to the warm milk, it may scramble. To avoid this we have to temper the egg. For this add half a cup of the warm milk to the egg. This will raise the temperature of the egg, which will in turn prevent the egg from scrambling. Now add the whole egg mixture back into the hot milk and mix really good.
6. Once the egg and the warm milk is combined, add soaked gelatin and corn flour solution.
7. Continue to stir and heat the butterscotch mixture till bubble starts to appear on the sides. Switch off the fame.
8. Immerse the pan with the custard into another pan filled with cold water and let the mixture cool as fast as possible stirring often.
9. In another large bowl, using a stand or a hand mixture or a hand whisk, whip the cream with 2 tablespoons of sugar until fluffy. This gives a lightness to the pudding.
10. When the butterscotch custard is cooled mix in the cream as gently as possible. When combined, pour this into a tray and let it cool in the refrigerator for at least 12 hours. If you don’t have so much time let it set in the freezer for 1 hour and move it back to the fridge and let it set for another 3 or 4 hours. I prefer the overnight refrigeration.

To make the sauce

1. In a thick bottomed pan melt butter and sugar till it reach a light brown color. You don’t have to brown it so much as we did for the pudding.
2. Add the cream and let the sugar melt. When the sugar is melted, switch off the stove. If you want it sweeter add more sugar.
3. Let it cool and refrigerate afterward. Decorate with the sauce however you like.

Notes:

• How I presented this pudding: I filled a sauce/squeeze bottle with the butterscotch sauce and made patterns on a white plate. Then I sliced a piece of the pudding with a cookie cutter and placed it on the plate. This is followed by some patterns on the pudding with the sauce .
• This is a very soft pudding with a captivating taste. At the same time it is hard enough to slice into various shapes too.
• Whatever the level of sugar you like, the custard and the sauce should be a little sweeter than you want. When it is chilled it tends to reduce the sweetness.

 




Make it, enjoy the deliciousness and
serve it to your family with love…..

Canned Mathi (Sardines) Curry

 Recipe No: 10

A lot of Indians love Sardines...But a problem in cooking this fish at homes or apartments here in US is the strong odor that this fish makes while cooking, which may be offensive to the people staying around who may not be familiar with this fish. The solution is Canned Sardines.

This is an easy recipe using Canned Sardines in tomato sauce. The Coconut oil,Curry leaves, Shallots and Chilly powder gives a very good Kerala flair to the dish. Enjoy the best of both worlds....its finger licking taste as well as its health benefits.

Ingredients

• Canned Sardines.........10 to 15 oz (preserved in tomato sauce)
• Coconut oil.............1 Tablespoon
• Mustard seeds...........1/2 Teaspoon
• Curry leaves............2 sprigs
• Shallots................12 no (quartered)
• Turmeric powder.........1/4 Teaspoon
• Chilly powder...........3/4-1 Teaspoon
• Salt

Method of Preparation

1. In 'Chatti'(A type of cookware made with clay) or a shallow pan on medium heat add coconut oil.
2. When the oil is hot add mustard seeds and allow it to splutter.
3. Put some torn curry leaves into the oil followed by shallots. Saute till the shallots are wilted. Don't brown them.
4. Lower the heat to low and add turmeric and Chilly powder and saute till the raw smell is gone,taking care not to burn it.
5. Add 1/4 cup of water and mix and let it simmer.
6. Add the sardines together with the sauce. Add salt to your taste. After adding the fish don't use the spoon. Only swirl the pan when needed.
7. Close the pan with a lid and cook for 10 minutes.
8. When the fish is done pour a teaspoon of coconut oil and some torn curry leaves on top, put the lid back and let it stand for 10 minutes before serving.

 





Make it, enjoy the deliciousness and
serve it to your family with love...

Chicken Sandwich (ANN’S Style)

Recipe No: 9

Back in the days when I was a college student the week after the second Saturday used to be the most extravagant week. As hostel inmates we were allowed to go home only once in a month and that was the second week of every month. After spending the weekend at home we all will be back on that Monday with the pocket money for the whole of next month. So to ‘celebrate’ the short living richness once in that week we will go out to eat from ‘Ann’s’ which was the most expensive bakery around there. Most of us will have a chicken sandwich for Rs 10 and a mango juice for Rs 5. So the extravagant eating will make us 15 Rupee poor. But as the month progresses the ‘richness’ will deteriorate slowly but steadily. Once more during that time we will go out …But where? To 'Best Bakery'...one of the less expensive ones and will have a chicken puffs for Rs2:50 and lemonade for Rs 1:50, a total being 4 rupees.

Apart from all these, we all enjoyed those days and the thoughts alone bring a bunch of bliss in life, together with a sadness of reality that those days will never come back. Even though the days have gone by, the tastes haven’t. Here is my take on that ‘Ann’s Sandwich’ which was once an extravagance in life.

Ingredients

• Hot dog buns………………12 no.
• Chicken roasted and shredded…..2 cups

 (Roast whole chicken breast rubbed with salt, pepper and oil in an oven at 350°F/180C

till done about 20 to 25 minutes. You can also use leftover Rotisserie chicken. I don’t prefer boiled chicken as it doesn’t have so much flavor)

• Cabbage shredded……………………..2 cups
• Carrot shredded…………………………1/4 cups
• Onion chopped into small pieces….2 tablespoons
• Tomato chopped………………………..1/2 medium (remove seeds if you can)
• Mayonnaise……………………………….1/3  to ½ cup (Depending on your taste)
• Crushed black pepper………………….1/2 teaspoon
• Salt……………………………………………as per taste
• Butter ……………….As needed
• Wax/ Parchment paper and toothpicks for presentation.

Method of Preparation

1. Mix together Chicken, Cabbage, Carrot, Onion, Tomato, Mayonnaise and crushed pepper.
2. Taste and if it needs salt add it. As mayonnaise contains a lot of salt, don’t add salt in the first place.
3. Open the hot dog buns taking care not to separate it. Apply butter on both sides.
4. Put as much filling as you want and wrap a small strip of wax or parchment paper around it as secure with a toothpick.
5. Serve at room temperature.

Notes: This is a good recipe to use the left over Rotisserie chicken.
It’s very good for outdoor entertaining and picnics.
You can make the filling hours or even a day before and assemble it when needed.
 




Make it, enjoy the deliciousness and 
serve it to your family with love….

Beef Stuffed Buns

Recipe No: 8
As I mentioned in the Bread Sticks recipe, there are a lot of ways to use the bread stick dough. Here is one among them. Although it can be stuffed with whatever filling you want, beef is my favorite.

Ingredients

• Bread Stick dough…….one recipe
• Egg……………………………1
• Water……………………….1 Tablespoon
• Sesame seeds………….1 Tablespoon
• Melted butter…………..1 Tablespoon

For the filling

• Beef…………………………..1 pound
• Salt…………………………….1/2 teaspoon
• Turmeric powder……….1/2 teaspoon
• Oil……………………………….2 Tablespoons
• Onion chopped………….1 ½ cups
• Green Chilly (chopped)…2
• Ginger garlic paste…………1 teaspoon
• Tomato (diced)……………..1 small
• Garam Masala powder…..3/4 teaspoon
• Dark Soy Sauce……………….1 to 2 Tablespoons

Method of Preparation

To make the filling:

1. Cut, wash and cook the beef with turmeric powder, salt and half a cup of water on a stove top. Once the water is evaporated and the meat is cooked, mince it fine and keep for later use.
2. On a shallow saute pan on medium heat add oil followed by onion, green chilly and ginger garlic paste.  Add a pinch of salt to speed up the procedure.
3. When the onions are translucent add diced tomatoes and mix for a minute.
4. Add minced beef followed by garam masala and soy sauce.  Mix everything properly and check for seasonings. If it needs more seasoning add at this stage.
5. If the mixture is too dry add one or two tablespoons of water. Mix once more, switch off the stove and let it cool.

To make the Stuffed Buns:

1. Make the bread dough as it is mentioned in bread sticks.
2. After doubling divide the dough into 16 equal portions.
3. Roll out each ball four inches in diameter.
4. Place a heaping tablespoon of filling in the middle of the dough. Lift the sides of the dough and pinch it together.
5. Place the seam side down on a baking sheet (the smooth side facing up) and proceed with the same procedure for all the 16 portions of dough.
6. Cover the buns with a damp kitchen towel and keep aside for 15 minutes for a final rise or proofing
7. Preheat the oven to 375°F/190°C with an oven proof dish filled with 2 cups of water in the lowest rack.
8. Beat the egg with 1 tablespoon of water. This is also called egg wash.
9. Brush the top of the proofed buns with the egg wash and sprinkle the sesame seeds. The egg wash will give the top of the bread a beautiful color and also helps the seeds stick.
10. Bake in the middle rack of the oven until the top of the bun is light brown. Don’t over bake. This will take around 12 to 15 minutes.
11. When the bun comes out of the oven brush it with melted butter. Serve hot.

Notes:

• Please read the steps that I followed while baking the Bread Sticks (Especially keeping a tray of water in the oven while baking) All those are applicable here too.

Make it, enjoy the deliciousness and 
serve it to your family…with love….

Bread sticks

Recipe No: 7

For me there is nothing more enticing as the smell of fresh bread baking in the oven. Even though I make breads often, the thought of that warm end piece of fresh bread slathered with butter makes my mouth water. I started baking breads after I realized that how much my husband loves fresh baked breads. I found this recipe in an old, yellow page of a bread recipe book. I was amazed when I felt the texture of this bread when I first made this. It became one of my favorites fast…. Just like many others!! Now I use this basic recipe in a number of different ways.

Ingredients

• Yeast……………………2 teaspoons
• Warm water………..2/3 cup
• Salt……………………...3/4 teaspoon
• Sugar....................1 Tablespoon
• All purpose flour….2 cups
• Shortening…………..1/4 cup
• Oil…………………………A few drops
• Egg……………………….1
• Water…………………..1 Tablespoon
• Sesame or Poppy seeds…2-3 Tablespoons
• Melted butter……………1 Tablespoon

Method of Preparation

1. In a big mixing bowl, dissolve yeast and sugar in warm water. Cover and keep aside for 5 minutes for the yeast to activate. (If the mixture is frothy after 5 minutes then you are ready to proceed)
2. To the yeast mixture, add salt, shortening, and 1 cup flour. Mix it till smooth.
3. When it is mixed well add the rest of the flour and mix.
4. Dump it onto a floured board or a clean counter top and knead until smooth about 5 minutes. If you have a stand mixer it works perfect.
5. Add a few drops of oil in a large bowl and put the kneaded dough, turning once so that the whole dough is covered lightly with oil.
6. Cover the bowl with a damp cloth n keep in a warm place till the dough doubles in size. (This depends on the atmospheric temperature. I keep it inside the oven and it will double in size in about 11/2 to 2 hours)
7. When the dough is doubled, punch it down and divide it into eight to ten portions.
8. Shape each of them into 6 inches long stripes.
9. Place it on an oiled baking sheet. Cover it again with a moist kitchen towel allow to rest for 10 -15 minutes. It will rise a bit during this process which is also called proofing.
10. Arrange two racks in the oven, one in the middle and one two rows below that.
11.  Place a small oven proof bowl filled with 2 cups of water in the lower rack of the oven.
12. With the water dish inside preheat the oven to 375°F or 190°C.
13. Beat the egg with 1 tablespoon of water. This is also called egg wash.
14. Brush the top of the proofed bread sticks with the egg wash and sprinkle the sesame/ poppy seeds. The egg wash will give the top of the bread a beautiful color and also helps the seeds stick.
15. Bake in the middle rack of the oven until the top of the bread is light brown. Don’t over bake. This will take around 18 minutes. (The inside temperature of the bread should be 190°F)
16. When it comes out of the oven, brush the top with melted butter. Serve warm or at room temperature.

Notes: Keeping the pan with water inside the oven throughout baking is important, as it gives a nice texture to the crust of the bread while keeping the inside soft.

 



Make it, enjoy the deliciousness 
and serve it to your family with love....

Chicken Fry

Recipe No: 6

This is a modified version of the chicken fry recipe that was given to me by my co sister. It’s always a winner at ours. Thanks to my sister for this easy wonderful recipe.

Ingredients                                                           Serves 6

• Chicken………………………………..1 Kg (Remove the skin, cut and washed)

To marinate the chicken

• Curd………………………………….1/2 cup
• Ginger garlic paste………………2 Tablespoons
• Red Chilly powder………………1½Tablespoons
• Coriander powder……………….1½ Table spoons
• Turmeric powder………………..1’2 teaspoon
• Black pepper powder…………..1/2 teaspoon
• Garam Masala powder……….3/4 Tablespoon
• Lime Juice…………………………2 Tablespoons
• Salt…………………………………….As per taste

To Saute

• Coconut oil…………………….……………….4 Tablespoons
• Red Onion cut into long thin slices…4 cups
• Tomato washed and sliced...………….1 big
• Curry leaves…………………………………….2-3 sprigs

Method of preparation

1. Marinate the chicken with all the ingredients mentioned in the marinade section and keep aside for 30 minutes.
2. Add half a cup of water and cook. Put it on a high flame and once it is boiled, lower the heat to medium and cook till all the water is evaporated.
3. While the chicken is cooking saute the onions and 2 sprigs of curry leaves with oil on a wide shallow nonstick pan till it starts to brown.
4. Add the tomato and cook for a minute.
5. Add the cooked chicken and on medium heat fry everything for 20 to 25 minutes stirring occasionally taking care not to break the chicken pieces.
6. When it is done tear some curry leaves on top and serve hot.

Make it, enjoy the deliciousness and serve it to your family with love….

Garam Masala Powder

 

Ingredients 

• Fennel Seeds…1/2 cup
•  Whole Star Anise…2
•  Whole Cardamom… 10 no
•  Whole Cloves……….1 teaspoon
•  Cinnamon……………..3 two inch pieces

Method of preparation 

1. On a dry pan on medium heat add Star Anise, Cardamom, Cloves and Cinnamon and fry till cardamom seeds swells for about 2 minutes. If the cloves start to pop, proceed to the next step.  
2. Add the fennel seeds and fry till the fennel seeds start to pop.  
3. Turn off the flame and transfer the contents to a plate and allow it to cool.  
4. Grind it in a coffee grinder till it is of powder consistency.  
5. Store it in an air tight container.

Nan Katta

Recipe No: 5
This is a very easy yet delicious item that can be served both as a snack or a dessert.

Ingredients

• All purpose flour/ Maida……1 cup
• Butter……….........................1/2 cup (at room temperature)
• Sugar……….........................4 ½ Tablespoons
• Cashew nuts ….. .................18no. (lightly toasted)
• Powdered sugar for rolling (I used the regular sugar as it was fine)

Method of preparation

1. Preheat the oven at 350°F/180°C
2. Mix butter and sugar till fluffy with a wooden spoon.
3. Add flour and knead into a soft ball.
4. Divide the kneaded ball into 18 to 20 small portions.
5. Place a cashew in the middle of each portion and roll into a ball.
6. Place all the balls one inch apart on a baking sheet lined with greased parchment paper.
7. Bake it in the middle rack of the oven for 18 to 20 min.
8. Cool it completely and roll in finely granulated/powdered sugar. 

Notes:

1. Do add one or two tablespoons more Flour and make the dough tight or it may spread in the oven. (If all depends on how you measure the Flour; if really packed you may not need this but take care to make the dough tight.)

Make it, enjoy the deliciousness and
serve it to your family with love…..

Red Chilly and Soy Chicken/ Chicken 007!!!

Recipe No:4


When I came first to US some of my husband’s friends made a request to make a spicy chicken dish. So I made this spicy red chilly and soy chicken that I used to see my mother in law make. Accidentally it was a bit too spicy then but because of the taste most of them ate to their stomach full! They called this dish ‘Chicken 007’ and so do me from then onwards!!!

Ingredients                                             Serves 6

• Chicken (without skin) cut, washed and drained…1 kg

To marinate the Chicken

• Red Chilly powder…….3/4 teaspoon
• Turmeric powder……..!/2 teaspoon
• Salt……………………………3/4 teaspoon

To saute

• Onion cut into thin long slice………4 cups
• Red Chilly powder……1 ½ -2 teaspoons
• Ginger-Garlic paste….3 Tablespoons
• Dark Soy Sauce…………3 Tablespoons
• Garam masala powder...1 teaspoon
• Vegetable Oil...............6-7 Tablespoons

Method of preparation

1. Marinate the chicken with the ingredients given in the marinade section and keep aside for 1/2 hour.
2.  In a large pan add 2 Tablespoons of oil and saute the Onions till it gets golden brown. (Instead of this you can also use fried onions.) Remove it from the pan and keep it aside.
3. In the same pan on high heat, add 3 tablespoons of oil and fry (shallow fry) the chicken pieces. (If you are using a good nonstick pan then you won’t need more than 3 Tablespoons of oil. If not you may need a bit more oil) you don’t have to fry it till done. A small brown color will do.
4. Remove the fried chicken pieces from the pan and keep it aside.
5. Put the heat on low and to the same pan add 1 Tablespoon of oil and add red chilly powder. Saute it till the raw smell goes and fried a bit, taking care not to burn.  
6. Add the ginger-garlic paste to the chilly powder and saute again till the raw smell goes.
7. When the raw smell is gone add the fried chicken, fried onions and two cups of water and let the chicken cook till done and the gravy is thickened for about 30 to 40 min. Make sure the heat is on medium.
8. When the Chicken is cooked add soy sauce and homemade Garam masala. Check the seasoning at this point and adjust the salt. Let it boil for another minute or two and then switch off the stove.

This goes well with any sort of white rice, Pulav or Roties. Frying the chicken and onions can be done ahead of time and stored in the fridge till you are ready to do the rest. As everything is fried, it will stay good outside the fridge for a long time. This makes it very good for taking on outside gatherings or tours,if you prefer homemade food.

 

 Make it, enjoy the deliciousness and 

serve it to your family with love…..