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

Pentagon Chicken

 

I was actually perplexed seeing the name of the chicken. And that's what attracted me to try it out. And the colour of it too. I have tried this multiple times and never got a chance to take a decent pic of the dish.It would almost get over in the tasting sessions itself and there wouldn't be any good portions to click. This time we resisted ourselves and here it goes.

Ingredients: (Serves 4)

Marinade:
Chicken                      --   1 lb, cut into medium size pieces
Red chilly powder --   2 tsp
Coriander powder --   1 tsp
Turmeric                   --   ¼ tsp
Ground Pepper       --   1 tsp
Egg                               --   1 no
Curd                            --   1 tsp
Salt                               --    as required

For the gravy

Onions                         --   2 small, sliced
Green chilly              --   4 chopped
Cashew                        --   8-10 nos
Ginger garlic paste --   1tsp
Tomato sauce           --   3 - 4 tsp
Red chilly powder  --   1 tsp
Garam masala          --   ½ tsp
Oil                                  --   as required
Salt                                --   as required

Preparation:

In a large bowl, marinate the chicken with all the ingredients in the marinade section and keep it aside for 30 min at room temperature.

In a thick bottomed flat pan, heat the oil and add the chicken pieces evenly and close with a lid. Keep it on a medium flame. Let the chicken cook to a light brown colour at the bottom. Initially loads of water comes out of the chicken - worry not, it will all get dried off by the time the chicken is cooked. Turn the pieces and let it brown on all sides. Once done, drain and keep aside.This is quite a slow process and that aids to the taste of the output.

             

Once all the chicken pieces are out of the pan, in the same oil, add the chopped onions and sauté until golden brown. Then add in the green chillies, ginger garlic paste and sauté till raw smell goes off. Add the cashew nuts and sauté for a few minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato sauce. Cook for a couple more minutes and add the chicken pieces, mix well to combine. I add 2 tbsp of water at this stage, which allows the gravy to loosen a bit and also helps it cling on to the chicken. Mix well and close the pan. Keep it on a low flame for 4 - 5 minutes.Make sure not to burn the bottom. Give a final stir and serve hot with chapathi(is my favorite) or any rice varieties.

Recipe Courtesy: Suji's Cookbook

Chocolate Cake with marshmallow filling - for my birthday

 

I wanted to try out a different yet easy recipe for a chocolate cake and finally landed up at LWCT for the ultimate moist chocolate cake which Nisha had adapted from Maria.Though Maria had a given a note not to try this for a layered cake, I wanted to give a try. I was not that confident in cutting the cake horizontally as it was too moist Hence I made two cakes and sandwiched with marshmallow cream and a ganache topping. I loved it with a scoop of homemade vanilla ice-cream. That's how I celebrated my birthday with a cake from my oven J . The whole cake serves around 20-22

Ingredients for the cake:

Milk                           --   1    ½ cups
Butter                       --   100 gms
Oil                              --    ¼ cup
Cocoa powder       --      ½ cup
All purpose flour --   1 cup
Baking soda            --      ½ tsp
Baking powder      --      ½ tsp
Granulated sugar --   250 gms
Egg                             --   1 large
Vanilla extract      --   1 tsp
Salt                             --    ¼ tsp

Ingredients for marshmallow filling:

Heavy cream                --   1 cup
Marshmallows             --   5 oz / Half bag
Confectioners' sugar --    ½ cup
Salt                                   --   1/8 teaspoon
Vanilla extract            --   1 to 2 teaspoons

Ingredients for ganache:

Chocolate                     --   12 ounces chopped into small pieces
Heavy cream              --   1 cup

Preparation of the cake:

In a sauce pan add the milk, oil, butter and cocoa powder. Mix together on medium low heat until the butter melts completely. Keep aside to cool, stirring in between to avoid any layer formation on the top.

Preaheat the oven to 350 degree Farenheit. Prepare a 9 inch baking pan lined with parchment paper.

In a mixing bowl add flour, baking powder, baking soda, sugar and salt. Mix well using a whisk.Beat the egg in a bowl and add it into the dry ingredients. Add vanilla extract and then the cooled cocoa mixture.

Mix well using an eliectric mixer or a whisk until all the ingredients are well combined.

As Nisha explained, the batter would be really loose, but not to worry.(I would have worried, if I hadnt read the note)

Pour this into the prepared pan bake for 45 to 55 minutes.It took 45mins in my oven.

Use a toothpick to test if the cake is done.

Let it cool to a touchable point and then invert it onto a cooling rack to cool completely.

I made two such cakes to sandwich.

  

Preparation of Marshmallow filling:

Place the cream, marshmallows, confectioners' sugar, and salt in a large, deep saucepan. Heat over medium-low heat, stirring frequently, until the marshmallows melt completely.Remove from the heat, and stir in the vanilla.

Pour the icing into the mixing bowl and refrigerate for a min of 8 hours

Remove the icing from the refrigerator  and beat it at high speed, using an electric mixer. Beat until the icing is smooth and glossy.This takes almost a minute.It will be very thin and smooth at this stage. Set the icing aside to rest at room temperature for 30 to 45 minutes; it will stiffen as it sits, bringing it to spreadable consistency.

Spread it inbetween the cakes and I also did a crumb coat on the sides of the cake with this filling.

Preparation of the Ganache topping:

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.

I poured  ¼ th of it over the top and in a circular motion, covered the top of the cake.

Once it was completely cool, I refrigerated the remaining ganache for about 10 mins and then whipped it to pipe it on the sides.

Recipe Courtesy:
   Cake : Nisha of LWCT
   Marshmallow filling: King Arthur Flour
   Ganache: Savory Sweet Life

Cabbage & Carrot Thoran / Stir fry

Ingredients: (Serves 4 - 6)

Carrot                          --   1 small
Cabbage                      --   ¼ of a small cabbage
Green chillies           --   3 - 4
Shallots                       --   2
Shredded coconut  --   ½ cup
Turmeric powder    --   ¼ tsp
Curry leaves              --   1 sprig
Mustard seeds          --   1 tsp
Urad dal                      --   1 tsp
Red chillies                --   1
Salt                                --   as required
Oil                                  --   as required.

Preparation:

Grate the carrot in the medium size of the grater. Chop the cabbage into thin slices. Chop the shallots and slit the green chillies. In a big bowl, add the grated carrots, chopped cabbage,shallots,green chillies, curry leaves,turmeric powder, shredded coconut and salt. Mix well, preferably with your hand.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the urad dal and the red chillies and saute for a minute. Add the above mixture, close and cook on a low flame. Make sure to saute every 2 -3 minutes to avoid burning at the bottom. Cook until done. It should not take more than 15 minutes. Serve with rice.

Instead of the combination of carrot & cabbage you can also prepare it with just one of those. I usually do the combo when I have both left over.

Recipe Courtesy: Amma

Pesarattu with Red pepper chutney

Gone was a wonderful weekend. With loads of people around. Children – crying, shouting, laughing, sleeping, fighting… what not.. I always love it that way. Only thing which I do not like is such days are so short. I always wonder if the clock runs faster – the cheater clock.

Now coming on to the recipe. I had this dosa from my cousins place and always wanted to try this out. But never worked out. And finally when they visited our place, I made her make this for us and learnt too. Here comes the recipe of this yummy and healthy dosa and a wonderful colourful chutney.

Pesarattu - Ingredients:

Moong dal / Green gram --   2 cups
Rice                                          --   2 tbsp (any kind of rice, uncooked)
Fenugreek                             --   1 tsp
Cumin Seeds                         --   1 tsp
Salt                                           --   as required
Onion                                      --   to garnish (optional)
Green Chillies                       --   to garnish (optional)

Preparation:

Soak the moong dal, rice and fenugreek for 5 - 8 hours or overnight. Drain and Grind the soaked items adding cumin seeds, salt and water to a coarse texture. It should NOT be so fine. You do not have to ferment it.

Chop the onions and green chillies into small pieces and keep aside.I did not use green chillies as we did not want that spicy.

Using a ladle pour the mixture onto a hot griddle and spread it in circular motions to prepare the yummy dosa. Garnish with onions and green chillies.Let it cook for a minute or two. Turn it over to cook the other side for a minute. Remove it from the pan.

                   

Repeat this until the mixture is done. In case your dosa sticks to the pan, you can wipe the pan with a little oil in between each dosas.

Chutney - Ingredients:

Red Pepper       --   1
Onions                --   1 medium size
Tomato               --    2 small size
Ginger                 --   1 tbsp, chopped fine
Garlic                  --   2 - 3 cloves, chopped fine
Mustard seeds --   1 tsp
Curry leaves    -- 2 - 3 leaves
Oil                        --   as required
Salt                      --   as required

Preparation:

Clean and chop the onions,red pepper, tomatoes, ginger and garlic.Heat oil in a pan and add the onions. Saute until they are transparent. Add the red pepper, tomato, ginger and garlic and saute until they are slightly mushy.Let it cool. Grind into a fine paste.

           

In the same pan, heat more oil and add curry leaves and the mustards. Let the mustard seeds splutter. Pour this over the chutney.Serve this with hot dosas.

Recipe Courtesy: Minu chechi