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Thursday, July 31, 2014

Chocolate Banana Cupcake



This is my first cupcake baking after moving to US.I had one banana left out on table which no one is willing to take.And my daughter wanted me to bake something for her school.She asked to make chocolate cupcake with that banana.It was one egg and one banana and yielded twenty four cupcakes. I forgot to mention it has no butter and its a beater free recipe.



Recipe : Joyofbaking

Ingredients
Sugar-1 cup
All purpose flour-1 cup
Cocoa-3/4 cup
Baking powder-3/4 tsp
Baking soda-3/4 tsp
Salt-1/4 tsp
Egg-1
Banana-1/2 cup
Warm water-1/2 cup
Milk-1/2 oil
Vanilla essence-1 tsp

Method 
1.Combine flour,sugar,cocoa,salt,baking powder and soda in a large bowl and whisk gently
2.Combine egg,banana,water,oil and the essence in a small bowl and whisk gently 
3.Add the egg banana mixture and dry mixture, whisk without forming any lumps
4.Line the cupcake tray with liners and scoop the batter in each liner
5.Bake in a preheated oven 350*F for 20 minutes
6.Allow it to cool and do your favorite frosting



Sunday, July 27, 2014

Idiyappam Biryani -Ramadan/Ramzan special



I wanted to try this recipe for long time , but till couple of months ago i never made good and decent idiyappam at home.My daughter loves it to the core..She loves eating it at my mom's place..Idiyappam Biryani is served in ammapettai near thanjavur..Its muslim community region and shares the best delectable cuisine.They usually make kheema idiyappam ,but i tried it with vegetables.The making is such a breeze ,all you need to chop and saute like you do for every biryani.The dum is not necessary for this recipe.How cool isnt it?..


I will post idyappam recipe later this week...


Ingredients
Onion,chopped-1 
Tomato,chopped-1 
Mint-5 to 10 leaves
Coriander leaves -2 tsp
Green Chillies,slited-2
Curry leaves-5 to 6 leaves
Any vegetables,chopped-1 cup
I used cauliflower,beans and mushroom
Gingergarlic paste-1 tsp
Cinnamon-1'inch
Cloves-2-3
Bayleaf-2
Turmeric-half tsp
Biryani masala powder-1 tsp
Coconut milk-1 cup
Idiyappam-2 cups
Oil-2 tbsps


Method



1.Heat the pan in medium heat,add the oil,cinnamon,cloves and bayleaf.Stir for a minute


2.Add the chopped onions,curry leaves and green chillies.
Saute for a couple of minute


3.Add chopped tomatoes and beans


4.Add salt and let it cook for couple of minutes


5.Add cauliflower,mushroom,mint and coriander leaves along with ginger garlic paste
Stir for another couple of minutes


6.Add the turmeric and biryani masala powder


7.Now add the coconut milk and bring it to a boil


8.Close the lid and let it cook for 4 minutes, the vegetables should be 3/4th cooked


9.Gently split the idiyappam into small pieces ,just drizzle some ghee over for more richness
(I skipped it)


10.Once the vegetables are well cooked,
Check for the salt,you can adjust it now
the gravy should be very less quantity (1/3 cup)
Or less the idiyappam turns mushy and soggy


11.Switch off the heat.Add one cup of idiyappam and stir very gently.


12.Add another cup of idiyappam and stir gently


Close the lid and rest it for 10 minutes.Serve hot with raita






Wishing you happy eid and feasting on this day!

Monday, July 21, 2014

Nombu Kanchi





I adapted the simple version of nombu kanji from my friend.The fenugreek is the key ingredient for this recipe.I used kurunai arisi (broken rice) and more vegetables.It is such a comforting food for any day.The ideal reason for having it after fasting is it digests faster and shoots up the energy.


Ingredients
Broken Rice-1 cup
Moong dal - 1/4 cup
Onion-1,chopped
Tomato-1,chopped
Ginger-1 tsp
Garlic-1 tsp
Fennel seeds-half tsp
Fenugreek seeds-half tsp
Pepper-1/4 tsp
Carrot,beans-1/4 cup ,chopped
Water-5 cups
Oil-2 tsps

Method
1.Heat pan, add oil ,fenugreek and fennel seeds 
2.Add the onion and fry till it turns trunsculent 
3.Add the pepper,tomato and saute till it turns dry
4.Add salt ,ginger and garlic ,Saute for one minute
5.Meanwhile wash the rice and moong dal 
6.Add the chopped vegetables,salt and then rice and dal to the pan
7.Add the water and let it cook until the rice is well mashed 

Serve hot.


Friday, July 18, 2014

Pistachio stuffed dates


I am glad to see some of my muslim dishes are popping up in popular category...Most of them are given by my best friends.They make awesome feast during iftar and eid..I am blessed to have such good people in my life.The appam recipe is shared by aysha who can blow up any simple dish into awesome one.And my well known best friend ayeesha riaz makes the best food from baklava to all sort of middle eastern food..We just love talking about the cooking for hours..She is the one who will be awake till one o'clock to do her last prayer of the day and of course the woman born to say limited words..

Since some of the ramadan dishes are popular,I thought i can extend the list and share few more recipes..So,keep watching this space..Almost every muslim breaks the whole day fasting with dates and all the iftar feast includes the dates.


Ingredients
Dates-5-6
Ricotta cheese-6 tsps
Sugar-2 tsps
Pistachios-1/4 cup

Method
1. Deseed the dates and slit it on one side
2.Roast the nuts and remove the skin ,chopped them gently
3.Mix the sugar ,nuts and cheese and fill in the center of dates


Wish you all a happy ramadan


Sunday, July 13, 2014

Chettinad Mushroom Masala



Yep,I got my charger finally and more over I didnt cook anything new for a while...We are so much into regular comfort food.Its summer here,so i been dragged out of the house most of the time because its a sunny day...Lol,I have seen enough sunny days in my life.Since its summer ,there are farmers market and carnivals during weekends..DH brought a bag of mushrooms and it was so fresh..I never cooked mushrooms before for my family.The dish came out so good,so i thought i can blog it..

So here it is

Ingredients
Onion-1 cup,Sliced
Capsicum-1 cup,Sliced
Spinach or Any Green leaves-1 cup
Mushroom,Sliced-1 cup
Ginger garlic paste-1 tbsp
Coriander powder-2 tsps
Turmeric powder-half tsp
Salt to taste 
Oil to shallow fry

Chettinad masala powder
Fennel seeds-1 tsp
Cumin seeds-1 tsp
Cinnamon-1'inch 
Star anise-1
Cloves-4
Cardamon-2
Kasi pasi-1 tsp
Pepper-1 to 2 tsp

Method

1.Dry roast all the masala ingredients ,cool it and grind to fine powder


2.Heat the pan,add the oil ,onion and saute till it turns pink
3.Add sliced capsicum ,then add bunch of spinach or any mixed green leaves
4.When all the vegetables are cooked,add ginger garlic paste and saute for a minute
5.Add the mushroom,coriander salt and the masala powder 
6.Close the lid and cook for two minutes and saute again for a minute.


Mushroom takes 2-3 minutes to cook and if you over cook,it turns hard..

Happy Cooking