Mushroom Curry (in fried coconut gravy)

Ingredients:

Mushroom                   --   200gm
Onion                             --   1 medium size 
Green Chillies             --   2 –3
Tomato                         --   1 medium size
Ginger                           --   1 inch piece 
Garlic                            --   3 -4 cloves  
Turmeric Powder    --    ¼ tsp 
Chilly Powder            --   1 tsp 
Coriander Powder   --   2 tsp
Garam Masala          --   1 tsp 
Shredded coconut   --   1 cup
Curry leaves              --   1 sprig
Coriander leaves     --    ¼ cup, chopped
Shallots                        --   1 small
Red chillies                 --   1 –2
Mustard seeds           --   1 tsp 
Oil                                    --   2 tbsp
Salt                                  --   to taste

Preparation of Mushroom masala:

Clean and cut the mushrooms into small pieces.

Fry the coconut until brown and grind it into a fine paste.

Add chopped onions, slit green chillies, chopped tomatoes, minced ginger, minced garlic, turmeric powder, chilly powder, coriander powder, garam masala and curry leaves to the mushrooms. Marinate and keep it aside for 10 – 15 minutes.

Cook this on a low flame and add water as required for the gravy. Remember that water comes out of mushroom while cooking. When the mushrooms are almost cooked, add the ground coconut paste. Let it boil and then garnish with coriander leaves.

Heat oil in a small pan. Splutter the mustard seeds, add the red chillies and fry the chopped shallots. Add this to the cooked curry.
Serve hot with chapathis.

Recipe Courtesy: Amma

Mambhazha Pulissery (Ripe Mango in yogurt gravy)

Ingredients:

Ripe mangoes         --   3-4 nos,
Green chilly             --   1 - 2
Curry leaves            --   1-2 sprigs
Chilly powder         --   ½ tsp
Turmeric powder  --   ¼ ts
Curd                            --   1 cup
Grated coconut      --   ½ cup
Cumin seeds             --   ¼ tsp
Mustard seeds         --   ½ tsp
Dry red chilly          --   2 nos
Coconut oil               --   2 tbsp
Salt                               --   as required

Preparation of mambhazha pulissery:

Wash and peel the mangoes. Usually whole small mangoes are used. I used 2 big ones cut into pieces.

Add chopped green chillies, curry leaves, red chilly powder, turmeric powder and salt. Add water if required - it depends upon how juicy the mangoes are. If more juice comes out, then you dont have to add water. Cook on a medium - low flame until the mangoes are tender. Mash them using the back of a spoon.

     

Grind the grated coconut and cumin seeds to a fine paste.Add this to the mashed mangoes and mix well. Switch off the flame when it just begins to bubble/boil.

Let it remain on the stove itself. Beat the yogurt and add it to the mango mixture. Mix well and close the pot with a tight lid and keep it for 5 - 10 mins.

In another pan, heat the coconut oil.Splutter mustard seeds and fry the dry red chillies. Add this to the prepared pulissery.

Serve hot with steaming rice, pickle and pappadam.

Flourless Chocolate Cake

Ingredients:

Semisweet chocolate chips    --   1 cup
Unsalted butter                           --   ½ cup (8 tbsp)
Granulated sugar                        --   ¾ cup
Salt                                                   --    ¼ tsp
Espresso powder                        --   1 to 2 tsp, optional (1 tsp will enhance the chocolate flavor and 2 tsp will give you a mocha flavor)
Vanilla extract                            --   1 tsp
Eggs                                                 --   3 large
Unsweetened cocoa powder --   ½ cup
All purpose flour                        --   2 tbsp (optional)
Slivered Almonds                      --   a handful(optional)

Ganache:
Semisweet                                    --   1 cup
Heavy cream                              --   ½ cup

Caramel:
Brown sugar                                --   1/3 cup packed
Butter                                            --   3 tbsp
Milk                                                --   1 tbsp

Fresh whipped cream / Vanilla Icecream, for serving, optional

Preparation of the cake:

Preheat the oven to 375°F. Grease an 8" or 9" round cake pan and line the bottom with parchment paper.

Melt the chocolate and butter together until the butter is completely melted and the chips are partially melted. This can be done in a bowl in a microwave or in a saucepan on stove top. Stir until the chips are completely melted and smooth.

Add in the sugar, salt, espresso powder and vanilla. Add the eggs and beat briefly until smooth.I used a hand whisk and that helped me do a decent job. Add the cocoa powder and mix just until combined. Optionally, you can add 2 tbsp of all purpose flour, to give a better structure to the cake. Stir in the slivered almonds.

Pour the batter into the prepared pan and bake for 25 minutes. The top should have a thin crust.

Let it cool in the pan for 5 minutes and then loosen the sides with a thin knife or spreader. Turn it out onto a serving plate and allow to cool completely.

Ganache:

Add the chocolate to a heat-proof bowl. Heat the cream until it just starts to boil. Pour it over the chocolate and allow to sit for couple of minutes. Stir until smooth and chocolate is completely melted.Let it cool slightly, to a spreadable consistency.It starts to thicken as it cools. Pour over the cake. Use a spatula or back of the spoon to spread, if required.Let it set.

Caramel:

In a sauce pan, add brown sugar, butter and milk. Keep it over medium heat. Keep stirring and once it just starts to bubble or boil, remove from heat. Let it cool slightly, to a spreadable consistency.It starts to thicken as it cools. Pour over the cake. Use a spatula or back of the spoon to spread, if required.Let it set.

Serve at room temperature or chilled with fresh whipped cream or a scoop of vanilla icecream.

Recipe Courtesy: cinnamonspiceandeverythingnice

Semiya Payasam

Ingredients:

Roasted Semiya / Vermicelli  --   200 gm
Milk                                                   --    5 – 6 cups
Sugar                                                --   1 cup  / more depending upon your level of sweetness
Cashew Nuts                                  --   10 - 15
Raisins                                             --   10 - 15
Ghee                                                 --    3 tbsp

Preparation:

Heat 1 tbsp of ghee in a deep pan. Add the raisins and let it puff up. Remove it and keep aside. Add the nuts and fry until light brown. Remove and keep aside.

Add the remaining ghee into the pan. Break the vermicelli into small - 1 inch pieces. Fry the vermicelli in it for a couple of mins. In case you are not using already roasted ones, add more ghee and fry the vermicelli until they are light brown in colour.Remove it and keep aside.

                        

Add milk and sugar and let it boil. Add the fried vermicelli to it and let it cook. Keep stirring until the required consistency is reached. The payasam will thicken as it cools. So make sure you leave enough liquid. Add the fried cashews and raisins. Switch off the flame. Stir it every 5 - 10 mins for half an hour after switching off the flame. This helps to avoid the cream formation on the top.

If you haven't ever tried out the thin vermicelli – You should definitely not miss it. The ones we get here is some Pakistani / Afghani brand.

Recipe Courtesy: Amma

Beetroot Pachadi

Ingredients:

Beetroot               --   1 no medium size
Grated coconut --   ¼ cup
Ginger                   --   a small piece
Green chillies     --   2 nos
Thick curd           --   ½ cup
Red chilly            --   1 big
Curry leaves       --   3 - 4 leaves
Mustard seeds   --   1 tsp
Salt                         --   to taste
Oil                           --   1 tbsp, preferably coconut oil.

Preparation:

Peel and grate the beetroot. Add one slit green chilly, salt and a little water to the grated beet and cook until the water is absorbed.

Meanwhile coarsely grind grated coconut, ginger, ½ tsp mustard seeds, remaining green chilly and curry leaves.

Add ground coconut mixture to the cooked beetroot and let it just come to a boil. Remove it from the flame and keep aside. Slightly beat the thick yogurt and add to the beetroot mixture. Mix well.

Heat oil in a kadai or small pan, add the remaining mustard seeds and let it splutter. Add dry red chillies and switch off the flame. Fry it for few seconds and pour this over the pachadi.

Serve with hot rice.

Recipe Courtesy: Amma

Pineapple Upside Down Cake

The first time I made a pineapple upside down cake, I did not bother about its authenticity or origin or even how it is served. But I just followed the recipe from my friend and got a yummy outcome. This time, I just came across few pics of this upside down cake and there I noticed a cast iron skillet. That was a news to me and on further browsing I came to know that these upside cakes has its origin in the cast iron skillets.

This being an interesting fact, I thought of giving a try.  And now I am sure that I ll definitely make this many more times and this recipe is a sure keeper. Since I broke one whisk of my hand mixer, I wanted one recipe which does not call for beating egg whites to peak. That’s how I landed here and I wasn’t wrong.  – Quick, easy and yummy.

Ingredients:

Topping:

Unsalted Butter          --   5 tbsp
Dark brown sugar      --   ½ cup, firmly packed
Pineapple rings           --   7, I used Dole 20 oz can
Maraschino cherries --   7
Chopped walnuts        --   ½ cup

Cake:

Unsalted Butter          --   5 tbsp, softened
Granulated sugar       --   ¾ cup
Egg                                   --   1 large
Salt                                   --   1 tsp
Baking powder            --   2 tsp
Vanilla extract            --   1 tsp
All-Purpose Flour      --   1-1/3 cups
Whole milk                    --   ½ cup

Preparation of the cake:

Preheat the oven to 365 degrees F.

For the topping,  melt the butter over medium heat in a 10 inch cast iron skillet. Sprinkle brown sugar over it and stir.Swirl it and make sure you have an even layer. Once it start bubbling, remove from heat and keep aside.

Drain the rings from the pineapple can. Place the rings over the caramel. Place a cherry in the center of each ring. Sprinkle the chopped walnut in the remaining area over the caramel. Keep it aside.

Beat the butter and sugar until smooth. Add the egg, salt, baking powder and vanilla and beat well until combined. Divide the flour into 3 and add each portion followed by half of the milk and repeat, to end with the flour.

Carefully spread the cake batter over the pineapple rings and smoothen the top using a spatula or spoon.

Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Make sure you do not poke into the pineapple while testing the cake.

Remove the cake from the oven and cool for 5 minutes. Place the serving plate over the top of the skillet and flip over. Let the cake fall onto your serving plate. Remove the skillet. There might be pineapple rings or cherries sticking onto the pan. Never mind - Using a fork or spoon, pick it from the pan and place it on the cake. It would not be difficult/sticky as we have enough butter in the caramel.

Reciepe Courtesy : Food Family & Finds

Chilly Fish (with gravy)

Ingredients:

Fish                                    --   500 gms , I used tilapia but better to for harder fishes like salmon or king fish or tuna.
Soya Sauce                      --   1 tbsp
Corn flour                        --   4 - 5 tsp
Chilly powder                 --   2 tsp
Onion                                 --   1 medium size
Ginger                                --   2 tbsp, finely chopped
Garlic                                 --   2 tbsp, finely  chopped 
Green Chillies                 --   3 - 4
Capsicum                         --   1 ,  medium size
Green chilly Sauce       --   1 tbsp  + more as per your taste and tolerance
Tomato Sauce                --   2 tsp           
Pepper Powder              --   ½ tsp 
Spring Onion                   --   2 stalks
Coriander Leaves          --   to garnish
Oil                                         --   as required
Salt                                       --   to taste

 

Preparation of Chilly Fish:

Clean and cut the fish into cubes. Marinate it with 1 tbsp of soya sauce, 2 tsp corn flour, chilly powder and a little salt. Keep it aside for 15-20 minutes.

Meanwhile, chop the onions and capsicum into small cubes, slit the green chillies and finely chop the ginger , garlic and spring onions.

Heat oil in a pan and fry the fish until they are cooked and slightly brown. Drain it into another bowl and keep aside.

In the same pan, add more oil if required and add the chopped onions, green chillies, ginger and garlic. Fry until the onions are slightly transparent. Add the chopped capsicum. Fry for few minutes and then add the chopped spring onions. Fry for a couple more minutes.

Add the chilly sauce and the tomato sauce.Add water if required for gravy. Mix well.Add the fried fish, and give a stir to mix. Make sure not to break the fish pieces.

If more gravy is required or if the gravy is too thin, mix the remaining corn flour in ½ cup of water. Add this to the curry and let it slightly boil. Switch of the flame, sprinkle the pepper powder and garnish with chopped coriander leaves.

Recipe Courtesy : Amma