Sunday, August 14, 2016

Beef Curry

Beef Curry1

Ingredients(Serves 5 - 6):

Beef,cut into cubes  --  ½ Kg
Onion                             -- 2 medium / 2 cups ,sliced
Ginger                           --  1 tsp, finely chopped
Green chilies              --  2
Curry leaves               -- 3 - 4 sprigs
Coconut oil                 --  as required
Mustard seeds           -- 1 tbsp
Salt                                 --  to taste

To grind :
Ginger                           -- 1 tbsp,chopped
Garlic                            -- 1 tbsp,chopped
Fennel seeds              --  ½ tsp
Cinnamon                    --  1" piece
Cloves                           -- 2
Cardamom                  -- 2
Star anise                     --  1 small
Whole black pepper --  ½ tsp
Kashmiri chilly powder -- 1 tbsp
Turmeric powder     --  ¼ tsp
Coriander powder    --  1 tbsp

Beef Curry2


In a small blender, grind all the ingredients in the "To grind" section into a thick paste.

Heat oil in pan. Add sliced onion,ginger,green chillies and 2 sprigs of curry leaves. Saute until onion turns translucent.
Now add the ground masala and fry until oil starts to separate. Add beef and salt and mix well.

Beef Curry

I used a slow cooker for cooking. At this stage, transfer the mix into the slow cooker and cook on low for 6 hours or until done.
Heat 2 tbsp oil in a small pan. Add the mustard seeds and let it splutter. Add the curry leaves and switch off the flame. Pour this on the curry and give a quick stir.

If using a pressure cooker, add required amount of water to get it cooked and cook for 2 - 3 whistles or until the beef is done.

Beef Curry3

Recipe Courtesy: Kurryleaves

Thursday, August 11, 2016

Dal Makhani

Dal Makhni1

Ingredients (Serves 4 - 5):

Whole black gram  --  ½ cup
Red kidney beans   -- 2 tbsp
Red chilly powder  -- 1 tsp
Onion                           -- 1½ cup, chopped
Green chillies           -- 2
Ginger                         -- 2 inch, thinly chopped
Garlic                          -- 6 cloves, chopped
Tomatoes                  -- 2 cups, chopped
Cumin seeds             -- 1 tsp
Cloves                         -- 2
Cinnamon stick       -- 1 inch piece
Black cardamom    -- 1
Bay leaf                      -- 1
Kasoori methi         -- 1 tsp
Garam masala         -- 1 tsp
Heavy whipping cream -– 1 tbsp
Coriander leaves   -- 1 tbsp, chopped finely
Butter                         -- 3 tbsp
Oil                                -- 1 tbsp
Salt                              -- to taste

Dal Makhni2


Wash and soak black gram and kidney beans overnight or for at least 6 - 8 hours.

In a pressure cooker,  add the black gram, kidney beans and half of the red chilly powder with required water. Cook until the kidney beans are soft ; 3 - 4 whistles.

Heat butter and oil in a pan. Add the whole spices(cumin, cloves, cinnamon, black cardamom and bay leaf). Saute for a minute until you get the aroma. Add onion, green chillies, ginger and garlic and sauté till golden.

Add the tomatoes and sauté on high heat. Add the remaining red chilly powder and sauté till the tomatoes are totally mashed up and you have a thick paste-like mix.

Add the cooked dal along with the stock. Give a good mix and add more water if required.

Simmer on low heat till the dals are totally soft and well blended. Add the crushed kasoori methi and garam masala and adjust salt.

Add the cream and give a good mix. Switch off the flame.

Garnish with coriander leaves and more cream / butter. Serve hot.

Dal Makhni3

Recipe Courtesy: Sanjeev Kapoor

Sunday, August 7, 2016

Ice-cream Sandwich Cookies

Icecream - Cookie Sandwich3

Ingredients (Yields around 15 sandwiches):

Salted butter        -- 1/2 cup (1 stick)
Yellow cake mix -- 1 (16.5 oz) box
Maple & Brown Sugar instant oatmeal -- 2 (1.5 oz) packets
Eggs                          -- 2 large
Mini Choco chips -- 1 bag (12 oz)

Vanilla Ice-cream -- 2 quarts

Icecream - Cookie Sandwich5


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Melt one stick of butter until golden brown, whisking constantly after butter melts. Immediately pour into the bottom of a large mixing bowl. Let it cool slightly.

Add cake mix, oatmeal, and eggs and beat on low speed until just combined. Stir in chocolate chips. Make sure that the mixture is not too warm while adding the chocolate chips - It might melt if too hot.

Icecream - Cookie Sandwich1

Scoop 1.5 tablespoons of dough onto prepared cookie sheet. Bake for 10 minutes, until edges are just starting to turn golden brown. Let it cool completely before sandwiching.

Line a baking pan(or any freezer compatible dish) with aluminum foil or cling wrap. Spread the ice-cream evenly, thickness as required to be in the sandwich. Let it freeze for 2 - 3 hours.


Line a piece of Al foil or cling wrap on the counter. Take 2 cookies of almost the same shape and size.

Using a round cookie cutter, almost the size of the cookie, cut the spread ice-cream and sandwich it between the cookies. Wrap it immediately in the foil/wrap and transfer to the freezer.

Icecream - Cookie Sandwich2

When its ready to serve, Remove the wrap and serve immediately.

Icecream - Cookie Sandwich4

Recipe Courtesy: KevinAndAmanda

Thursday, August 4, 2016

Fish Curry

Fish Curry 3

Ingredients (Serves 3 to 4 ):

Fish                               --   ½ kg, cut into medium sized pieces
Kudampuli                 --   3 - 4 small pieces
Turmeric powder    --   ½ tsp
Kashmiri chilly powder -- 3 tbsp.
Coriander powder   --   ½ tbsp.
Fenugreek powder  --   a pinch
Black pepper powder --   ¼ tsp
Mustard seeds          --   ½ tsp
Shallots                       --   6 - 8, thinly sliced
Ginger                          --   1½ tbsp., coarsely crushed
Garlic                           --   1½ tbsp., coarsely crushed
Curry leaves             --   2-3 sprigs
Salt                               --   as required
Coconut Oil               --   3 –4 tbsp. or more as required

Fish Curry 1

Clean and cut the fish into medium size pieces. Soak the kudampuli in half a cup of water.Keep aside.

Mix the turmeric powder, chilly powder, coriander powder, fenugreek powder and black pepper powder with water to form a thick paste. Add water in tablespoons so that you do not end up in a running mixture. Keep aside.

Heat oil in a pan. Add mustard seeds and let it splutter. Add the shallots,ginger,garlic and curry leaves and saute until the shallots turn golden brown.

Reduce the flame to low and add the masala paste, saute until the masala leaves the sides of the pan and you get that dark reddish brown colour.

Add kudampuli with the soaked water and salt. Add more water as required, approx. 1 cup.

Bring it to a boil and then add the fish pieces. Mix carefully and make sure that all the fish pieces are soaked / covered by the gravy.

Cover and cook until fish is done.Take the lid off and let it cook until the gravy turns thick or the required consistency.

Add more curry leaves. Switch off the flame and keep the lid on.

Serve with rice.

Fish Curry 2

Sunday, June 19, 2016

Snow Peas Stir Fry

Snow Peas2

Ingredients (Serves 3 - 4):

Snow Peas                            --   250gm
Turmeric Powder             --   ¼ tsp
Green chillies                     --   2, slit lengthwise
Shallots                                 --   2 - 3
Mustard seeds                    --   1 tsp
Red chillies                          --   2
Curry Leaves                      --   1 sprig
Oil                                            --   2 tbsp ,  I use coconut oil
Salt                                          --   as required


Clean and cut the snow peas.

Heat oil in another pan. Add the mustard seeds and let it splutter. Add the curry leaves and broken dry red chillies. Add the chopped shallots,and saute until the shallots are light brown.

Snow Peas

Add the turmeric powder, green chillies and cut peas and mix well. Keep it on a low flame and let it cook with the lid on.

Serve hot with rice.

Snow Peas1

Thursday, June 16, 2016

Jam Roll / Jelly Swiss Roll

Jam Roll 2


Eggs                           -- 4 large
Sugar                         -- 1 1/3 cup
Water                        -- ½ cup
Vanilla                      -- 2 tsp
All-purpose flour -- 1 cup
Baking powder      -- 1 ¼ tsp
Salt -- ¼ tsp
Confectioner’s sugar -- ½ - ¾ cup(for rolling and sprinkling)
Your favorite jam or jelly -- 1 cup, or more

Jam Roll 4


Heat the oven to 375 degrees. Generously butter a 17x12 pan. Line with a piece of parchment paper and butter it as well.

Beat the eggs until very thick and pale yellow, about 5 minutes. Gradually beat in the sugar. With the mixer on low speed, slowly add the water and vanilla. Still on low speed, gradually add the flour, baking powder, and salt, beating just until blended.

Pour the batter into the prepared pan. Be sure to spread the batter into the corners.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile prepare a tea towel with a generous dusting of powdered sugar.

Jam Roll

Remove the cake from the oven, loosen it from the edges of the pan, and immediately invert the hot cake onto the prepared tea towel. Carefully peel away the paper. Dust the cake with powdered sugar.

While still hot, carefully roll the cake and towel starting from the narrow end. Cool the rolled cake on a wire rack for at least 30 minutes.

Unroll the cake and remove the towel. Spread the jam or jelly over the inside surface of the cake. Re-roll the cake. Trim the edges as required.

Decorate as per your wish. This is how I did - to have it resemble the jam roll which we get back in Kerala.

Spread a thin layer of jam on the cake roll. Roll in in Sugar crystals. The jam should be just enough to hold the sugar crystals over it.

Jam Roll 2

Receipe Courtesy: Lanascooking

Sunday, June 12, 2016

Crispy Coconut Cookies

Crispy Coconut Cookies 2

Ingredients (Yields 20 - 24 cookies):

Butter -- 3 tbsp
Unsweetened shredded coconut -- 2 ½ cups
Eggs -- 2 large
Sugar -- 2/3 cup
Fleur de sel or any sea salt -- 1 – 1 ½ teaspoons

Crispy Coconut Cookies


Preheat the oven to 350°F and line the baking sheet with parchment paper.

Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter.

Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.

Drop 1 tsp of the batter onto the baking sheets and press down until it is flat. Have an inch space between each cookie. Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of the fleur de sel.

If the cookies sit and cool too much the fleur de sel won’t stick. As soon as they are cool, store in an air-tight container otherwise they will lose their crispness.

Crispy Coconut Cookies 1

Receipe Courtesy: Semiswede