Beef Mulakae Ullarthiyathae/Beef fry with a Twist

Ingredients:

1. Beef diced into small pieces and cooked in salt -1/2 kg
2. Oil--1/4 cup
3. Onions sliced-11/2 cup
    Garlic sliced-1/4 cup
    Ginger-2 tsp
    Green Chili-4
    Turmeric-1/2 tsp
    Curry leaves-10
4. Dry Chili freshly crushed-4 T
5. Garam Masala-2T

Preparation:

• In a pan heat oil and add 3 ingredients one by one and saute. After few minutes the onion will start to be translucent that time add the crushed dry chili.Add saute for another 2 min.
• Add cooked beef into the pan.Stir well till all gets mixed properly.Let it be in the pan for another 10 min.
• Add Garam masala and stir for few min.Enjoy....

Chocolate Cake

Ingredients

Cake:

• 4 sticks butter, plus more for greasing
• 8 heaping tablespoons cocoa, plus more for dusting
• 4 cups all-purpose flour
• 4 cups sugar
• 1/2 teaspoon salt
• 2 cups boiling water
• 1 cup buttermilk
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 4 whole eggs, beaten

Frosting:

• 3 cups heavy cream
• 24 ounces semisweet chocolate, broken into pieces
• 2 teaspoons vanilla extract

Directions

For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.

In a mixing bowl, combine the flour, sugar and salt.

In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.

Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.

Divide the batter among the prepared cake pans and bake for 20 minutes.

Cool completely before icing. Refrigerate the layers after cooling for best results.

For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.

Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.

Frost the cake in between each layer, on the top and around the sides.

Fried Rice

Ingredients:-

Eggs - 3

Basmati rice - 1.5 cup( you can use left over rice or any other rice  just cook it as usual)

Onion chopped - 1 large

Garlic thinly sliced - 3 cloves

Ginger thinly sliced - a smal piece

Green chilli chopped - 1-2

Beans chopped - 1/2 cup

Carrot chopped - 1/2 cup

Spring onion chopped - a handful or as much as u like 

Soy Sauce - 1 - 1.5 tea spoon

Chilli - tomato sauce - 1 tea spoon ( optional)

Crsuhed Pepper - a large pinch

Salt to taste

Butter or Sesame Oil

Directions :-

Cook Rice with 3 cups water and salt to taste and keep aside.

Beat the eggs with a pinch of salt and pepper .Heat butter in a pan and add the beaten egg.

Stir it continuously to scramble it and continue doing it till its cooked and dry . Set aside

Heat butter or sesame oil in a Wok or any other pan and add sliced onions , garlic , green chili and ginger

Toss well and fry for 5-6 minutes.

Add chopped french beans and carrots and fry for 3 minutes , sprinkle a couple of table spoons of water and cook it covered for 3-4 minutes or till it is cooked. saute till it is dry ( or you can keep on sauteing it instead of cooking it with water)

Add Soy sauce and chilli tomato sauce if using and mix well.( you can add the scrambled egg now or after adding rice )

Add cooked rice and combine well. saute for 3-4 minutes or it is heated through.

Sprinkle scrambled eggs , chopped spring onions , salt to taste( if needed) and pepper .

Combine well, switch off the flame.

You can serve it with chilli chicken. Enjoy!!!

Butterball Cookies

Ingredients:
2 cups (260 grams) all purpose flour

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/2 cup (100 grams) white granulated sugar

1 teaspoon pure vanilla extract

Filling:

1/2 cup (120 ml) raspberry jam/Blackberry Jam

Garnish:

1 1/2 cups (300 grams) granulated white sugar

Method:

In a separate bowl whisk the flour with the salt. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Wrap the dough in plastic wrap, and chill in the refrigerator for 2-3 hours, or until firm.  

Roll the dough into small balls that are about the size of a hazelnut (about 3/4 inch) (about 2 cm). Place the balls of dough on a parchment lined baking pan and place in the freezer for about 30 minutes. This will make the dough very firm which will prevent the cookies from spreading during baking.

Preheat the oven to 375 degree F (190 degrees C) and place the oven rack in the center of the oven.

When the balls of dough are firm, remove from freezer. Bake in preheated oven for about 10 to12 minutesor until the cookies are firm but not brown. Remove from oven and place on a wire rack to cool.

Place the sugar on a large plate. While the cookies are still a little warm, lightly roll each cookie in the sugar. Place on a wire rack to finish cooling. Then take one cookie and spread a little raspberry jam/black berry jam on the underside of the cookie. Top with a second cookie to form a sandwich. Repeat with the rest of the cookies.

Makes about 36 sandwich cookies.

Fish Curry

Ingredients:
Fish-1/2 kg
Red Chili Powder-11/2 T
Coriander Powder-1Tsp
Turmeric Powder-1/2 Tsp
Fenugreek Powder-1/4 Tsp
Coconut Oil-1/4 Cup
Mustard Seeds-1Tsp
Onions-1T
Ginger-1Tsp
Garlic-12 Cloves
Kokkum-2
Salt

Method:

1. Grind all the dry powders(Red chili,turmeric,fenugreek.coriander) together.
2. Heat oil in a pan
3. Add mustard seeds to it wait till all gets spluttered
4. Add onions,curry leaves and saute it for few minutes.Make sure that you dont burn it,
5. Then add ginger and garlic
6. Saute it for 2 min
7. Now add the grinded mixture.Make sure to reduce the flame to low
8. Once the oil starts to seperate add fish pieces ,salt and kokkum to it. 
9. Increase the heat to medium,add half cup water 
10.  when it starts boiling reduce the flame to  low and close the pan
11. After 15-20 min Fish will be well cooked.

This fish curry is best to have it with puttu.

Red Cabbage

Ingredients:

1. Red Cabbage
2. One medium size onion
3. Coconut Scrapes one cup
4. Small Size Ginger
5. Mustard Seeds One tsp
6. Red Chili Flakes 1/2 tsp
7. Turmeric 1/2 tsp
8. Oil One table spoon
9. Curry Leaves
10. Salt
11. Coconut Oil One tsp

Method:

On  a heated pan add oil .Then add mustard seeds.Once it starts to  splutter you can add curry leaves,onions.Saute it for some time then add red chili flakes and turmeric.Keep stirring for a min then add red cabbage with salt .Once its mixed properly keep the lid and reduce the flame to medium.After 10 min you can add coconut into it.Once its done,take it out of the flame and add the coconut oil.

Note:It takes roughly 15 min for the cabbage to cook.

Puliinji

This is a preparation where ginger is the main ingredient.

Ingredients: 

Type 1

Ginger	25gm
Green Chilly	4nos.

Type 2

Coconut oil	25gm
Dried red chilly	1no. cut in to 4 pieces
Mustard seeds	1/2tsp

Type 3

Tamarind	size of a lemon
Water	2cups

Type 4

Turmeric powder	1/4tsp
Chilly Powder	1/4tsp
Asafoetida powder	1/4tsp
Jaggery (grated)	25gm
Curry leaves	1 sprigs
Fenugreek seeds	1 pinch

Method:

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2nd Type ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th Type ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

Udupi Sambhar/Palaghat Sambhar

Ingredients:

1/2 cup tuvar dal
1/2 teaspoon fenugreek seeds
1 teaspoon Urad Dal
6 red chilies
1 1/2 tablespoons coriander seeds
5 sprigs curry leaves
1/4 coconut, grated
25 -30 shallots, cleaned and peeled. (small red onions called sambar onions in india)
1/2 teaspoon mustards seeds
1 pinch hing
2 green chilies
2 cups chopped into big chunks vegetables, of choice (brinjals, carrots, french beans, pumpkin, yam)
50 ml tamarind pulp (lemon sized ball of tamarind soaked in 1/3 cup of water.)
1/4 teaspoon salt
1 1/2 teaspoons jaggery or 1 1/2 teaspoons brown sugar, can be substituted i guess
oil
Directions:

1 Cook the tuvar dal till tender then mash.
2 Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.
3 Add the red chilli and coriander seeds.
4 Add a 3 sprigs of curry leaves and the grated coconut and roast.
5 They should all turn light brown and aromatic.
6 Cool and grind to a fine paste with a little water.
7 Heat 1 tblsp oil in a pan.
8 Add the mustard seed.
9 When they splutter add 1/2 tsp of urad dal and the hing.
10 Fry for a minute.
11 Add the onions and green chillies, slit and the rest of the curry leaves.
12 Add your choice of vegetables Fry till you get a nice aroma.
13 Add a little water.
14 Cover and cook till the veges are done.
15 Extract pulp from the tamarind and add to the vegetables.
16 Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.
17 Add the mashed dal and the ground masala.
18 Mix weel and add a little water if reqd.
19 Simmer for a few mins.
20 Serve with dosas, idlis or rice.
21 And enjoy.

Kalan

Ingredients: (Serves 10)

Yam sliced into small pieces	100gm
Small raw banana	1no
Green chillies (slit the edge)	3nos
Mashed yogurt (without water)	1/2litre
Grated coconut	1/2quantity
Cumin seeds	1/2tsp
Pepper powder	1tsp
Water	1cup
Turmeric powder	1/4tsp
Salt	to taste
Fried and powdered fenugreek	1/2tsp
Ghee	3tsp
Dried chilli (split into 2)	2nos
Mustard	1tsp
Ghee	1tsp
Curry leaves	1sprig

Method:

Remove the skin of the plantain and slice it into small pieces. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside. Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

Banana Nut Cake

Ingredients                                 Makes one 9 inch Cake

• All Purpose Flour/ Maida….1 ½ Cups
• Baking Soda………………….....1/2 Teaspoon
• Baking Powder………………...1/2 Teaspoon
• Cinnamon Powder…………...1/2 Teaspoon
• Salt……………………………......1/4 Teaspoon
• Sugar………………………....….2/3 Cups
• Eggs…………………………....…2 (For those who want it a bit more healthy do use one whole Egg together with one Egg White)
• Vegetable/ Canola Oil……...1/2 Cup
• Vanilla Extract………………...1 Teaspoon
• Banana…………………………...2 Big mashed / 1 Cup
• Cashew Nuts…………………...1/2 Cup (dry roasted and chopped)

To make Caramel

• Sugar……………………………..1/3 Cup
• Hot Water…………………..….1/4 Cup

Method of Preparation
To Make the Caramel

1. On medium heat, caramelize Sugar in a very dry pan till golden brown without stirring (swirl the pan now and then, stirring can make the Carmel gritty).
2. Once golden brown, add hot water and let it mix properly by stirring. Switch off the heat and let it cool completely.

To make the Cake

1. Preheat the oven to 350˚F/ 180˚C.
2. Prepare a pan by buttering and flouring an 8 or 9 inch pan lined with parchment paper. (Or simply use cooking spray)
3. Sift together Flour, Baking Powder, Baking Soda, Salt and Cinnamon Powder well; keep aside.
4. Mix the toasted Nuts with a Teaspoon of the above Flour mixture and keep aside.
5. Beat together Oil, Sugar, Eggs, Vanilla Essence, Caramel and Mashed Bananas really well until it is a homogenous mixture.
6. Gently mix/fold in the Flour mixture to the above Oil Egg Banana mixture until just combined.
7. Once mixed well, add the Nuts and stir till it is equally distributed.
8. Pour this mixture into the prepared baking pan and bake in the middle of the oven for about 35 to 40 minutes or till a tooth pick inserted in the middle of the Cake comes out clean.
9. Let it cool completely before serving. If you want to decorate it as a whole cake or as cupcakes, do use the cream cheese frosting

Notes:

• I used 'Robusta' type Banana in this recipe. But if you are using the smaller ones please measure it after mashing.
• If you are using freshly made Cinnamon Powder which tends to be very strong, use only less.
• Don’t let the Caramel burn or the Cake will taste different.
• If you use cold Water while making Caramel it will solidify the Caramel. In case if that happens, keep it on low flame and let the Carmel melt thoroughly. Add a bit more Water if needed.
• To dry roast the Nuts, heat it in a dry pan on medium low heat until toasted and fragrant, stirring and turning often. Let it cool completely before using.
• Traditionally Banana Cake uses Walnuts; but as Walnuts are hard to get in India, I used Cashew Nuts (and also I like them more!!).
• Tossing the Nuts with some Flour will prevent it from sinking to the bottom of the pan..
• Beat the Cake mix really well before adding the Flour. Once the Flour is added, (stop all the mixers at this stage if you are using one) fold it with a wooden spatula till it is combined. If beaten too much, the Flour will start developing Gluten which will make the Cake dry and hard.
• Don’t open the oven often while baking. Sudden lowering of the temperature may cause the Cake to fall in the middle. So if you want to see how it is doing, please switch on the light and look through the glass panel (I mean, if it is possible.) If not, check the Cake only towards the end of the baking time.
• Over baking will make the Cake dry. So stop baking once it is done.
• The Caramel flavor in this Cake is subtle and will not over power the taste of Banana. If you want the taste of Caramel more, do make Caramel with 1/2 cup Sugar and 1/3 Cup Water.
• This Cake is on the less sweet side as I used to frost it with Cream Cheese frosting. But still, I think the sweetness is adequate for having it with a cup of Tea or Coffee.

Kappa

Ingredients                          Serves 6

• Yucca/ Tapioca…….......1 Kilo (Weighed after cleaning and cutting)

To Grind

• Grated Coconut…………2/3 Cup (Unsweetened of course)
• Turmeric Powder…...…1/2 Teaspoon
• Onion Sliced……………..1/3 Cup
• Garlic……………………….3 Big Cloves
• Indian Green Chilly…..3-4
• Cumin Powder………….1/2 Teaspoon (Use 1 Teaspoon Cumin Seeds instead)
• Salt…………………….……1 Teaspoon

For tempering

• Coconut Oil………………2 Tablespoons
• Mustard Seeds………….1/2 Teaspoon
• Shallots…………………...3 (sliced thin)
• Curry Leaves…………...1 Sprig
• Grated Coconut………..2 Tablespoons

Method of Preparation

1. Grind all the ingredients given in the ‘to grind’ section to a course consistency. Keep aside till ready to be used. (This step can be done while the Tapioca is cooking.)
2. Peel the Tapioca and split it lengthwise into two. Take off the hard root like thing that runs through its middle. Slice it into thin pieces. (Making it into thin slices helps it cook  fast and mash easily.) Wash them at least three to four times and drain.
3. Place the sliced Tapioca in a large pot and cover it with plenty of cold/ room temperature Water. (Pieces will not cook evenly if warm Water is used; please refer the picture to see the amount of Water used.)
4. Let it come to a boil on high heat and continue boiling till the Tapioca is cooked properly. When cooked, the pieces will become slightly translucent. (This has a tendency to boil over, so remove the lid of the vessel once it is boiled.)
5. Drain it into a Colander and immediately transfer it back to the pot. (Don’t drain it really well as the residual water is needed to cook the ground ingredients; refer the picture below (the one on the upper right hand side) to see the moisture at the bottom of the vessel.
6. Make a well in the middle of the Tapioca and place the ground ingredients. Cover it with the Tapioca pieces from the sides; close the vessel; lower the heat to minimum and cook for another 3-5 minutes or till the residual Water is all absorbed
7. While this is happening, make the tempering. Heat the Coconut Oil in a small pan on medium heat and splutter the Mustard Seeds.
8. Add the Shallots and Curry Leaves; fry till the Shallots are golden brown.
9. Add the grated Coconut and fry again till the Coconut is golden brown.
10. Add this together with the remaining Oil, if any, to the prepared Tapioca and mash everything together until it is uniformly mashed. Check for Salt and add more if needed. (Salt should be enough so that it can be eaten alone.)
11. Serve hot/ warm with Fish Curry or Beef Veyichathu, Chicken Veyichathu or simply with Chutney.

Pan Cakes

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Banana Muffins with White Chocolate

Banana Muffins with White Chocolate Recipe:

1 3/4 cups (225 grams) all purpose flour

1/2 cup (100 grams) white granulated sugar

1/4 cup (55 grams) light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks

3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.

In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips.

In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 12 regular sized muffins.