Sunday, April 29, 2012

Armenian Nutmeg Cake-Daring Bakers

This is my 51st post after my comeback....I am glad i am so obsessed in blogging,being very regular and wish i could i could blog more in future...Hansika got two wholesome months of holidays,A month of holiday is coming to end..We both always found busy at home,nothing but playing games in laptop :-P..Whenever i start to cook,she pulls a heavy chair straight into my little kitchen and stands on it to watch what i cook.. During photo shoots,she holds me the reflector and brings me whatever i need it...The girl is much grown up now and soon going to enter Electrifying "FIVE"...She is more like me when comes to attitude..yep,I love to say that to everyone...

After a long time,i tried a new recipe in baking...Daring bakers challenged two recipes,Armenian Pastry and  Cake..This is an old fashioned crumb cake..So,here is my future baker at home doing Armenian nutmeg cake...

Milk-1 cup
Baking Soda-1 tsp
Flour-2 cups
Baking Powder-2 tsps
Dark Brown Sugar-2 cups(i used 1+half cup)
Butter-3/4 cup
Walnut/Cashews-1/2 cup
Ground Nutmeg-1+1/2 tsps

 Dissolve the baking soda in a cup of milk, stir and set aside

Shift the flour and baking powder once and add the butter 

Crumble the butter and maida with ur fingers...

Add the brown sugar and mix well

I wrapped the bottom of 9 inch spring form pan with foil

Take half of crumbly mixture in the pan and press with the fingers and knuckle to form a base

Beat the egg and nutmeg

Add the remaining crumbly mixture and the milk

Pour the mix to the baking pan

We saved some crumbs to sprinkle to top

and spinkle some cashews/walnuts
Bake it for 35-40 minutes at 175C in a preheated oven

Here is my verdict on the cake,the first hot slice of the cake tasted more eggy and very light..The next day it proved at its best with crumbly texture and perfectly flavoured..I loved the bottom crust of the cake,which stayed little moist to me...

Wednesday, April 25, 2012

Custard Icecream

Last week i've conducted a workshop on desserts in a friend's place...Nearly twenty housewives gathered.I made this Mango Icecream,Fruit Custard and a cupcake..Once i started ,people were ready to shoot lot of questions ,that really proved housewives are much more than regular cooking stuff..They made me to explain three other recipes while i was making the desserts...Last year,I shared two ice creams here.The Vanilla Softy and the Mango Icecream..I cannot go much about this mango icecream recipe(of course,tarla dalal's),you have to try at least once in your life.If possible, this mango season,u know how homemade ice creams are the best and chemical free?!...

The custard icecream which i tried just a day before my workshop came out just awesome..Its my mom's recipe and she spilled the beans finally how her icecream tasted really good..She makes in the ice tray where I and my cousins kept on checking whether it is set or not.. I remember she gives three cubes for each child and no one involves any scoop size fighting...

Low Fat/Full Cream Milk-1 cup/8 oz
Custard powder-1 tsp
Powdered Sugar-2 tsp
Condensed milk-1 tsp(optional)

1.Dissolve the custard powder in 3 tsps of chilled milk without lumps

2.Boil the cup of milk and add the custard milk.Switch off the flame and keep stirring until a thin layer coats the back of the laddle..But dont make it too thick like porridge...

Let the milk comes to room temperature..Whip it with powder sugar 

And some condensed milk ,mix well and freeze it in air tight container

After four hours ,remove the ice cream from the freezer.Whip it once again and refreeze it.
Its ready to Serve

U can feel how hot my home was exactly at half past noon...

U can also make this icecream with low fat milk.Since the custard powder thickens the milk,u need not to worry about crystallizing...Before moving to freezer,check the sugar.If you want the icecream too sweet,add some condensed milk.

I topped the scoops with tutty fruity and sugar sprinkles....The topping compliments really well with this flavor...

Monday, April 23, 2012

Neer Moor

If u have given a chance to travel around the world or to spend a week in a village ,of course in a farmer's house,what would u choose?..Definitely ,i will go for second option..The best and simple lifestyle must be from a  hut /wooden house..The farmer knows to cultivate the crop and also knows the best for the health..Nothing brings much satisfaction who does the cultivation of animals,plants and other life forms of food and shelter..I cherish the moments i spent my holidays in few villages in my native, thanjavur..This neer more is also made during amman festivals in temples and houses...

Just a reminder post for forgotten drink....Nothing is best than this chemical-free neer moor..

Homemade Curd-1 cup
Water-3 cups
Asafoetida-half tsp
Salt-half tsp
Ginger-An inch
Curry leaves-1 arch

1.Churn the curd and beat it to creamy texture
2.Sprinkle the salt and Asafoetida ,add the water
3.Add the Slice of ginger and Curry leaves

Serve  in the earthen pot/man panai....

Make the summer days cool with this Neer Moor

Peace Out

Sunday, April 22, 2012

JackFruit Seed and Drumstick Curry

Making some combo of veggies,really brings yummy curry...Those,who dont have jackfruit seed,u can try with potatoes..One of the varuval,my grandma used make..Simply irresistible to have with south indian meal..

Jackfruit Seeds-5-7 nos
Onion,Chopped-1+half  cups
Tomato-1 cup
Ginger garlic paste-1 tsp
Coconut-1 cup
Fennel seeds-half tsp
Chilli powder-half tsp
Corainder powder-two tsps
Turmeric powder-half tsp
Oil-3 tbsps
Salt to taste

1.Pressure cook the vegetables for one whristle..
2.Grain the coconut,half cup of onion and tomato,fennel seed,
chilli powder, turmeric and coriander powder into fine paste
3.Heat a fry pan and pour the oil,followed by onions
4.Saute the onions ,tomato and Ginger paste until all are  three fourth cooked
5.Add the cooked vegetables ,salt and the paste
5.Roast them well until some oil oozes out

Saturday, April 21, 2012

Beans Usili

Beans and Pasiparuppu usili

                                                      This one is part of  tamil new year thali.Bean usili is one of the fav side dish at home,crunchy and aromatic poriyal..I like the microwave method  to make quick and best usili....Its a no onion and no garlic recipe,one can enjoy during vrata days too :)

Beans,chopped-250 gms
Moong dal-100 gms
Asofoedia-half tsp
Turmeric powder-half tsp
Salt to taste

1.Dry roast the dal for 5-7 minutes with medium flame  in a tawa
2.Add 2 cups of water in a microwave safe bowl,dal and the rest of ingredients
3.Close the bowl with a lid and microwave it for 10 minutes in high,stir inbetween once 

Make sure the dal is not over cooked and the beans...The color is also retained ,since it is cooked in microwave with the close bowl....

Friday, April 20, 2012

Hershey's Chocolate Milkshake


Vanilla Icecream-2 cups
Chilled Milk-1/4 cup
Hershey's Chocolate Sauce-1/2 cup

Just mix all the three and whip it for a minute..
Make sure,all the ingredients are chilled...

Serve Chilled

I have the Vanilla Icecream recipe here...

 Today i made pesto pasta,quinoa apple salad and the milkshake...

Thursday, April 19, 2012

Chicken Malai Kabab

The malai kabab is kid's favorite,the recipe is very easy into convert non spicy for the kids, unlike the other kebab recipes...The malai and cheese will make the chicken very soft,moist and juicy...

Chicken Boneless pieces-half kilo
Amul Cube Cheese,grated-1/4 cup
Hung Curd-2 tbsps
Malai/Fresh cream 2 tbsps
Ginger ,garlic and mint paste-1 tsp
Salt-1/4 tsp
Pepper powder-1/2 tsp
1.Mix all the ingredients into paste and marinate with the chicken for 4 hours
2.Insert the piece into the skewer and grill for 10 minutes 200 C in preheated oven
3.Turn the skewer and grill another 10 minutes

Here is one more combo meal,Mango,Chicken Kurma,Malai kebab,Roti and Kaju Katli

I will be blogging every day,So stay Connected  :)

Wednesday, April 18, 2012

Grilled Chicken-Indian Style

Yesterday,it was wonderful time in dessert workshop..Today,I made grilled chicken ,kebabs,couple of chilled desserts and some cupcakes too...For Blogging marathon,I need to post 3-4 daily combo meal/Thali..Here is one i had today,

As u can see,its a simple combo..Grilled Chicken,Rasam,Mango Icecream and Rice..

Mango Ice-cream was a hit as i have already posted the recipe,it is quit easy and best recipe.You dont have to wait overnight ,no churning steps,just mix,freeze and Enjoy!

I will share the grilled chicken recipe, Obviously i need to do an individual click on it,but the time just flew away and the (grilled)chicken too...Will the chicken fly??..If it is flies,i guess it dont be used to cook in many dishes..So,Thank God for all the mercy :-P

1 tablespoon paprika
1 tablespoon garam masala (substitute curry powder if you can't find it)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (use 1/4 teaspoon for less heat)
3 tablespoons peeled and roughly chopped fresh ginger
7 garlic cloves, peeled and roughly chopped
½ cup whole milk Greek yogurt
Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
1/4 cup vegetable oil or ghee
2-1/2 teaspoons Kosher salt
6 whole chicken legs, about 4 pounds. (If using breasts, remove the skin but leave the bone in, which will help keep the breasts moist)
Lime wedges, for serving
1 (9 ounce) jar mango chutney ,for serving, optional
A few sprigs cilantro, optional for garnishing the platter


Remove the skin from the chicken legs. Using clean, dry hands, separate the skin of the thigh from the meat and pull it towards the tip of the leg. When you reach the tip of the leg, use a paper towel to give you more traction and pull the skin free from the leg. 

Using a sharp knife, trim off any extra fat from the chicken
In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until the spices are fragrant.
Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.

Using a very sharp knife, make 7 slashes in the legs: 3 in the drumstick, 1 in the joint and 3 in the thigh. 

Place the drumsticks in a large bowl and toss with the marinade, massaging it into ever surface.

Cover and refrigerate for at least 3 hours or overnight.
Preheat the oven to 425 °F. 

Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. 

Pour 1½ cups of hot water into the pan, which will create steam to keep the chicken moist. 

Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.

Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. 

Serve hot or warm.

Makes 6 servings
I will be blogging every day,So stay Connected  :)

Tuesday, April 17, 2012

Instant Mango Pickle

Raw Mango pieces without skin-4 tbsps
Red chilli powder-half tsp
Salt -1/3 tsp

1.Mix everything and serve instantly..
If making for kids,reduce or ignore the chilli powder...

U can do tadka/seasoning with sesame oil and mustard seeds

Sunday, April 15, 2012

Sweet and Spicy Manga Pachadi

Today,I am sharing my south indian thali made for tamil new year...I luv to shop for groceries and vegetables and its absolute fun to make the whole meal..Of course,It is a delicious and heavenly meal...Whenever i came across the word "thali" , i  remember vivek's joke..Though,the lavish meal is not made daily,the spread is everyone's favourite.

From Left:Pooshani Kootu,Pickle,Sweet and Spicy Manga Pachadi,Semiya Payasam,Drumstick and Palakai Curry,Beans Paruppu Usili,Semiya Payasam,Rice with carrot sambar,Apalam,Vadai,Banana and Jackfruit...

I will share the recipes one by one...

This recipe is from my MIL's mil.I never miss it for every tamil new year...The pachadi is mix of sweet(jaggery),tangy(mango),spicy(chilli powder) and the bitter(neem flower) taste

Sweet and Spicy Mango Pachadi
Kili Mooku Raw Mango -1
Jaggery-3/4 cup
Chilli powder-half tsp
Neem flower-5-6
No need of salt

1.Peel the skin of the raw mango and slice the mango 
2.Boil a cup of water and add the mango slices,seed and let it cook for 3-4 minutes
3.Crush the jaggery and add it to mango
4.Once the jaggery is dissolved,add the chilli powder and sprinkle the neem flower before serving

The actual recipe needs 2 chopped green chillies and a tsp of neem flowers....But I substituted with chilli powder and very less neem flower...U can try in both the ways too..

Friday, April 13, 2012

Elaneer Payasam

என் இனிய தமிழ் மக்களே ,உங்கள் அனைவருக்கும்
இனிய புத்தாண்டு வாழ்த்துக்கள்

Today ,i made elaneer payasam live from tender coconut shop in chennai...The payasam is very popular for past few years....It is made with minimal ingredients..None of it should over power the tender flavor...

Elaneer/Tender Coconut Water-1 cup
Condensed Milk-1 tsp
Tender Coconut ,chopped -1 tsp
Coconut milk-1 tsp (Optional)

1.Mix all and serve it fresh and mildly Chilled

Pour the elaneer in a glass

Add a tsp of condensed milk..Stir

Cut the tender coconut into small pieces

Add them to the payasam

Thursday, April 12, 2012

Azzuri Bay-Restuarant Review

It was a mid-week evening,me and hansika got ready for Azzuri Bay review in adyar,located very close to my home...I luved the ambiance ,one of the beautiful lake view restaurant in chennai....Not only the ambiance,also the food...It has scored many awards...Hence,I didnt want to miss the review,so here it is...


Pina colada and a grape mocktail was served to people who sat both of my sides...Pina colada is just overdose of milk with lemongrass stick...and the grape one was decent to taste...I didnt click further,So i am stealing some pictures from karan,the new reviewer for CFG from here..We went during mid week,where the place is almost full..And now u know how the place is popular for its food...

A lot of starters was given...I liked seafood platters,specially the prawns and pepper fish...Both were very well cooked and perfectly flavored...For vegetarians,they served wontons,momos and pita breads,all were quit good in taste...I liked the momos with prawns..They made tiny cuts of prawns and vegetables,it was crunchy and juicy inside...

They had main courses with generous portion of serving.....When most of the reviewers ordered steaks and meats,i ordered Alfredo Pasta...I was happy i ordered pasta,since i dont eat steaks.....not a big fan of it

Time for the most best moment of the dinner.....They served Gentle aphrodisiac, Pomegranate PannacottaMississippi mud pie,double chocolate gelato and Chocolate and cointreau mousse(The above picture) is best dessert of the day,the oreo crust,coffee gelato and the chocolate fudge sauce...Oh my..When they served,it was hard rock,but soon it melted and also ours hearts...If u are die hard fan of chocolate and coffee,u shdn't miss this...

The chocolate gelato was big let down but the Gentle flavour of aphrodisiac with raspberry sauce  is something new to try,beware ,its a cheese with the mix of sweet,sour and bitter taste..I liked their pomegranate pannacotta.They served it in the center of the table..I didn't mind to walk often to finish the dessert all myself.... ;-)

Overall the food was pretty good...And the view of Adyar bridge in just an inch size is a bonus...The Chinese,Mediterranean ,Chettinad and Italian food will be served...The food is served at all the three floors....Dont miss the roof top night dining,which i am eagerly waiting for one with my friends very soon...

Azzuri Bay(Further down to Gandhi Nagar Club),next to Crimson Chakra...
13, 1st Crescent Park Road, Gandhi Nagar, Adyar  Chennai, Tamil Nadu 600020
08754 490250

Tuesday, April 10, 2012

Moor Kulambu

Mor Kulambu
To grind
Bengal gram dal-1/2 tbsp
Toor dal-1/2 tbsp
Dhania/Coriander Seeds-1/2 tbsp
Cumin seeds-1 tsp
Soaked Rice-1 tbsp
Ginger,chopped-2 inches
Coconut,grated-1 cup
Green Chillies,Slited-3

For kulambu
Sour Curd-500 ml
Turmeric powder-1 tsp
Asafoedia-1/2 tsp
Oil-1 tsp
Red Chillies-2
Mustard-half tsp
Curry leaves-Optional
Salt -3/4 tsp

1.Churn the curd into creamy texture,add salt and Asafoedia
2.Dry Roast the dhals,cumin seeds and dhaniya.Cool it and grain with rice,coconut and green chillies

3.Heat the pan,pour the oil,add the mustard ,allow it to splatter,add onions,red chillies and Curry leaves.
Fry till onion turns truculent.

4.Add the paste to the pan

5.And the buttermilk too

6.Add turmeric and check the salt..Stir and bring it to boil,add some spongy bonda

To make sour curd,keep the curd out for whole day and move it to fridge during night,So the sour curd can be ready to cook in the morning...If u had  left over curds,u can also use them to make this version of kulambu...I have added bonda,but i can enjoy with just onions too..

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