Wheat Rusk

Ingredients

Wheat Flour: 2 ½ cups

Olive oil: 3 tbsp + brushing

Yeast: 1tsp

Warm Milk: 1 cup (or as needed)

Semolina: 1 ½ tbsp

Salt: needed

Sugar: 1 1/2 tbsp

Method of Preparation

In a bowl add yeast, sugar and ¼ cup milk. Let it be there for 10 minute for fermentation.

In another bowl take ½ cup milk and semolina. Stir and keep this on stove and when it thickens switch off the flame. Keep aside let it cool.

In another bowl add wheat flour, salt and 2tbsp olive oil. Mix with hand

Add yeast mix, semolina mix and needed warm milk to form soft dough. (The dough should not be too sticky or too hard)

Apply 1 tbsp oil on it and cover with a damp cloth keep in a warm place to about 1-1 ½ hours or till it becomes double the size.

Punch down the air and knead for 1 minute more. Shape the dough into loaf and apply olive oil on top and sprinkle sesame seeds and place it in a loaf pan.

Cover it with a damp cloth and keep aside for 20-30 minutes more.

Bake in a pre-heated oven at 170⁰C to about 40-50 minutes or till done.

After taking from the oven cool on a wire rack, otherwise the bread will become soggy.

Slice thinly when cooled.

Spread the bread slices on a wire rack

Preheat the oven at 200Deg C and bake to 20-25 minutes at 180 Deg C or till it get the rusk texture.

Cool and serve.

Sending to Guest Quest Event at Amina Creations

Special Egg Roast

Ingredients

Hard Boiled Eggs: 4

Onion: 5

Garlic: 3 cloves

Ginger: ½” piece

Green Chilli: 2

Tomato: 1 big

Turmeric powder: ½ tsp

Garam masala: ¼ tsp

Chilli powder: 1tbsp

Coriander powder: ½ tsp

Tomato Ketchup: 3tbsp

Carrot chopped: ¼ cup

Capsicum: 1

Fennel powder: 1tsp

Coriander leaves: few

Salt: needed

Oil: 5tbsp

Method of Preparation

In a pan add oil and sauté onion.

When onion turns slight brown color add in ginger and garlic paste. Sauté for a while

Then add in turmeric powder, garam masala, chilli powder and coriander powder. Stir.

Then add in chopped tomato, green chilli and salt.

When tomato gets cooked add ½ cup water and when boils low the flame.

Stir occasionally and let it be there for 20-25 minutes.

Then make slits on hard boiled eggs and add it into the gravy.

Then add in tomato ketchup, capsicum chopped and carrot chopped.

Stir for 1 minute and switch off the flame.

Add in fennel powder and coriander leaves and close with a lid.

Delicious special egg roast is ready to serve.

Note: If you don’t like the crunchiness of carrot and capsicum you can add it together with tomato. The raw taste of carrot and capsicum makes it special.

Sending this to Kerala Kitchen Event at Ramyas Space

Chicken Popcorn

Ingredients

Chicken boneless: 1 cup (can use minced chicken or the breast piece)

Garlic cloves: 2

Ginger: a small piece

Green chilli: 1

Garam Masala: ½ tsp

Salt: needed

Egg: 1

Bread Crumps: needed

Oil: for deep frying

Method of Preparation

Cook the chicken by adding salt. (Only just for 2-3 minutes)

In a blender add cooked chicken, ginger, garlic, green chilli and garam masala.

Blend well. Transfer into a bowl.

Roll this into small lemon sized balls

Dip in beaten egg, roll in bread crumps

Heat oil in a pan and deep fry till all sides become brown color.

Sending to Guest Quest Event at Amina Creations

Mint Tea

Ingredients

Water: 2 cups

Cardamom: 2 pods

Fresh Mint leaves: 6 leaves

Tea bag: 1

Sugar: as per taste

Method of Preparation

In a pan add water and bring it to boil

When the water boils add sugar, cardamom and mint leaves. Low the flame and let it be there in low flame to about 2 minutes.

Then add the tea bag and switch of the flame. You can remove the tea bag after a minute.

Serve the tea by adding a fresh mint leaf to it.

Note: You can make by adding milk too, the quantity of tea bag should be increased to 2.

Linking to EP Series Spices and herbs at Surabhi  of My Cook Book, started by Julie of Erivum Puliyum

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Kovakka Stir Fry with Parippu Podi

Ingredients

Kovakka/Tindora : 250gms

Shallots: 8

Green Chilli: 3

Parippu Podi: 3tbsp

Coconut Oil: 3tbsp

Mustard Seeds: ¼ tsp

Curry leaves: few

Salt: a pinch

Method of Preparation

Wash and chop kovakka and keep aside.

Heat a pan, add 2tbsp oil to it, splutter mustard seeds, then add chopped shallots and green chilli and curry leaves.

When it turns brown, add chopped kovakka and salt.

Close with a lid and low the flame.

Stir occasionally, when kovakka gets cooked switch off the flame.

Add in the parippu podi and 1tbsp coconut oil and stir well.

Serve hot with rice.

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Wheat Pleated Porotta

Ingredients

Wheat Flour: 2 cups

Warm Water: ¾ cup

Salt: needed

Olive Oil: needed

Method of Preparation

In a bowl add wheat flour and salt.

Add in the Warm water and knead to smooth dough. Apply some oil on the dough and knead again. (The consistency should be correct to get well pleated soft porotta)

Take small ball from the dough.

Roll in to thin chappathi on a floured surface.

Apply olive oil on top of the chappathi

Fold the chappathi like pleats as shown on the picture.

Sprinkle very little flour on it 

and roll to a round shape and tuck the end inside.

Roll this into a round shape. (Don’t make it too thin or too thick). Apply some oil on it.

Heat a pan and drizzle some oil on it and cook the porotta by flipping and till both sides get cooked.


When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 porottas are between).do not beat them soo hard such as you break the porottas..:)
We are doing this, just to seperate the different layers.Remember this does not add anything to the taste.

Serve hot.

Tips: Knead the dough with correct consistency.  Unlike the poratta we make with Maida, we have to roll this in a floured surface not oily surface. Take care not to add too much flour, as it will not taste good.

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Sending to Guest Quest Event at Amina Creations

Cake Rusk

Ingredients

Wheat Flour: 125gms

Sugar powdered: 75gms

Eggs: 3

Butter: 100gms

Baking Powder: 1tsp

Vanilla Essence: ½ tsp

Salt: a pinch

Method of Preparation

In a bowl take butter and sugar. Beat well with an electric beater.

Add in the eggs one by one and beat well.

Add in the vanilla essence.

Mix wheat flour, baking powder and salt.

Add this flour mix into the egg mix and beat again.

Pour this batter into a greased loaf pan.

Bake to about 35-40 minutes at 180⁰C in a preheated oven till the cake is done.

Remove from the oven, when slightly cooled take off the cake from the pan and cool on a wire rack.

When the cake is cooled, cut into thin slices.

Bake these slices again on a wire rack at 170⁰C to about 30-35 minutes or till it get the rusk texture.

Remove from oven, cool and serve.

Sending the entries to the Only Snacks and starters at foodelicious guest hosted by Raji of Vegetarian Buds

Sending this to Kerala Kitchen Event at Ramyas Space

Sending to Guest Quest Event at Amina Creations

Squid/Koonthal Sambhar

I am sure that you may be wondering that I made sambar with squid and it will not be that good. I swear try it once you will really like it.

Ingredients

Koonthal/ squid: 300gm

Lentils/Toor Dhal: ½ cup

Onion:  2

Tomato: 3 big

Green Chilli: 2

Garlic: 2 cloves

Fenugreek seeds: ½ tsp

Asafetida powder: 1tsp

Fenu greek powder: ¼ tsp
Chilli powder: 1tbsp

Coriander powder: 2tbsp

Turmeric powder: 1tsp

Grated coconut: 1 ½ cups

Shallot: 4

Salt: needed

Coconut oil: 2 tbsp

Mustard seeds: 1tsp

Curry leaves: needed

Method of Preparation

Clean the squid and keep aside.

In a pressure cooker cook lentils by adding 3 cups water till done.

When the pressure releases open the lid and add sliced onion, tomato, crushed garlic, green chilli, turmeric powder, chilli powder, fenugreek powder, coriander powder and salt.

Keep on flame without putting the weight.

When tomato gets cooked add squid pieces to it.

Meanwhile roast coconut by adding fenugreek seeds, asafetida, curry leaves and shallots.

Grind it by adding little water to a smooth paste.

When the squid pieces are done add the grinded coconut mix. If needed add water according to the consistency.

Switch off the flame when it starts boiling.

Heat a pan, add oil, splutter mustard seeds and add curry leaves.

Transfer this to the prepared sambhar.

Note: If you like the tangy taste you can add 3 tbsp tamarind extract, I feel without adding tamarind it tastes better.

Sending this to Kerala Kitchen Event at Ramyas Space

Beef Fry

Ingredients

Beef: 500gms

Chilli Powder: 2tbsp

Turmeric powder: 1tsp

Garam Masala: 1tbsp

Fennel seeds powder: 1tsp

Ginger crushed: 1 cup

Maida/wheat flour/corn flour: 2tbsp

Onion: 1 big

Green chilli: 5

Curry leaves

Coconut oil/refined oil: needed

Salt: needed

Method of Preparation

Cut the beef into small pieces, wash and drain.

Add the beef into pressure cooker together with turmeric powder and salt.

Pressure cook till it is soft. (It should be well cooked to get it soft after frying)

When the pressure releases drain the stock and take the beef pieces into a bowl.

Add chilli powder, garam masala, fennel powder, ginger crushed and maida to the beef and mix well with hand. Marinate for 2 hours.

Slice onion and green chilli and keep aside.

Heat oil in a pan, add the marinated beef to the oil, put in medium flame and when it starts to brown add chopped onion, green chilli and curry leaves to the beef and fry for another 5 minutes and take out from oil to plate with kitchen tissue to remove excess oil.

Serve hot with chappathi, Roti, rice…

Note: You can pressure cook the big pieces of beef and then cut into small pieces after cooking. You can use the beef stock to make the potato curry.

Sending this to Kerala Kitchen Event at Ramyas Space

Erachi Choru

Recipe Source: Ruchikal

Ingredients

Masala

Mutton: ½ kg

Onion: 5

Tomato: 2 big

Ghee: 2tbsp

Ginger-garlic Paste: 2tbsp

Green Chilli: 5

Chilli powder: 1tbsp

Coriander powder: 2tbsp

Turmeric powder: 1tsp

Garam Masala: 1tsp

Coriander leaves: ¼ bunch

Curry leaves: few

Salt: needed

Rice

Olive oil: 2tbsp

Onion: 1

Basmathi Rice: 5 cups

lemon juice: 2tbsp

Salt: needed

Method of Preparation

In a pressure cooker add washed mutton, onion, tomato, green chilli, coriander powder, turmeric powder, chilli powder, garam masala powder, ginger- garlic paste, coriander leaves, curry leaves, ghee and salt. Mix well with hand and pressure cook for 5 whistles.

In another pan add olive oil and sauté the onion, when onion turns brown add the cooked mutton masala, add needed water to cook the rice, lemon juice, salt and add the washed and drained rice to it.

Close with a lid and cook in a low flame till the rice is cooked and water is evaporated. Add in the curry leaves and coriander leaves and close with a lid and switch off the flame.

Serve hot with raita, pickle….

Note: for 1 cup rice add 1 ½ cup water.

Sending this to Kerala Kitchen Event at Ramyas Space

Wheat Carrot Muffins

Ingredients

Wheat Flour: 2 ½ cups

Carrot Grated: ¾ cup

Powdered Sugar: 1 cup

Butter: ½ cup

Eggs: 2

Milk: ½ cup

Vanilla Essence: 1tsp

Baking Powder: 1tsp

Baking Soda: ¼ tsp

Salt: a pinch

Method of Preparation

In a bowl add butter and sugar and beat well with electric beater.

Then add in the eggs one by one.

Beat well and add vanilla essence and milk

Mix well and add salt, baking powder and baking soda. Stir with a wooden spoon.

Then add wheat flour and mix well without lumps.

Fold in grated carrot to it.

In a muffin tray place the muffin cups, pour in the batter ¾ th of each cup.

Bake in a preheated oven to about 20-25 minutes at 180⁰C

Remove from the tray and cool on a wire rack.

Black Sesame Ball/Laddoo

Ingredients

Black Sesame Seeds: 2 cups

Parboiled Rice/Puzhukkallari: ¾ cup

Jaggery Grated: 2 cups

Coconut Grated: 2 cups

Method of Preparation

Heat a pan and dry roast the sesame seeds, when it starts spluttering switch off the flame. Remove from pan and keep aside.

Heat the same pan and dry roast the rice till it puffs up and when it puffs up completely switch off the flame and remove from pan and keep aside.

Let it slightly cool.

In a blender add the roasted rice and blend it to a fine powder. Transfer this to a bowl.

Then add the sesame seeds to the blender and blend it well.

In a bowl add rice powder, sesame powder, grated jaggery and grated coconut.

Mix well with hand and roll into small balls.

Delicious sesame ball is ready to serve.

Note: You can blend jaggery and coconut together and add to rice powder and sesame powder. This will make it more moist and easy to make balls.

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Awards Time

So happy, excited and honored to be a part of this blogging world. Now it is time to post number of awards which I received from my fellow bloggers. Thanks a lot for granting me these awards.

Cooking Green: Master Chef award from Rosh Gimme Green Event

Winner Award from Shoba of Good Food for Just 4 Fun Event

Best Healthy Dish Award from Julie of Erivum Puliyum for EP Series(Herbs & Spices) Event

Top Contributor award for Just 4 Fun Event, EP Series(Herbs & Spices) Event, Valentine’s Day Event.

Participation Award from Gimme Green Event, Just 4 Fun Event, EP Series(Herbs & Spices) Event, Valentine’s Day Event, Valentines Special Event,

Sunshine Award from Reshmi of noel collections. Thanks a lot Reshmi for sharing the award with me dear.