Beef Ularthiyathu

I have taken a long break from my blogging world. I know this is unacceptable from a person who keeps on updating her blog very frequently , sometimes even twice a day. I am back with a delicacy from the God's Own Country - Kerala. Two things which are considered unavoidable - a must serve  in any Syrian Christian families during Christmas or Easter are beef and dishes prepared with coconut. I should say I am not a big fan of both of these. I am happy that I am not so fond of it especially while reading articles related to the consumption of red meat. But 'A' is a hard core beef lover. I surprised him by making his favourite beef preparation with coconut shells. Cooking has always been a fun activity for me to do and I especially love the smile that erupts on sweet hubby’s face when he comes home and sees a bunch of treats ready for him! 

Recipe source : My Mom


Ingredients

Roast with oil

Corriander powder -4 1/2 Tbs

Chilli powder - 1 Tbs

Turmeric powder - 1 tsp

Roast and powder

8 each of  cardamom, cinnamom and cloves

Pepper powder - 1 tsp

Jeera - 1 tsp

Onion - 1 , Sliced long

Mince

Green chillies - 8

Ginger - 1 big piece

Garlic Cloves - 1 handful

Vinegar - 2 Tbs

Beef - 1 kg

Coconut shell - 3/4 cup

Onions - 2

Salt - To taste

Method

Remove the coconut from the shell, cut the brown skin with a knife, Cut the pieces into thin long pieces.Wash and keep. Add all the items as they are ready to the meat and mix. Keep for 15 minutes. Then cook in pressure cooker with weight with 1/4 glass water for 8 - 20 minutes depending upon the beef. When cooked, boil till the water content is gone.

Heat oil. Add 2 onions. When transluscent , add the cooked meat and the coconut and roast. Shouldn't be fried too much.

I am sending it to this month's kerala kitchen contest.

  http://magpiesrecipes.blogspot.com/p/keralakitchen.html

Chicken Crumb Fry

I am introducing my family's favourite snack. It is passed on from generation to generation. My granny , mom and then it's passed on to me and my sisters. I can't say how I love simple and easy recipes. Lot of memories passed through my mind while making it. When I was small, I used to wait for weekends to come so that I can spend time at my granny's house. We will excitedly pack our bags on Fridays and with a heavy heart will leave with dad on Sunday evening. I miss those days very badly. I used to ask mom why weekends are always short?? So when time came for me to join the college , I was staying at granny's house and she used to pamper me with loads of home-made delicacies. 

Here I am taking you to this deliciously mouth-watering adventure. Aah, I could already taste the flavours. Simple enough, I thought. And boy was I right ! Don't believe me? Well, you'll just have to try it out then.

Recipe Source: Mamma (My maternal grand mother)


Ingredients

Chicken - 1 kg

Egg - 1

Chilli Pwder - 1 Tbs

Soya Sauce - 2 Tbs

Tomato Sauce - 2 Tbs

Maida - 2 Tbs

Bread Crumbs - 2 Tbs

Method

Take each chicken piece and coat with the above mix and keep for 3 - 4 hours. At the time of frying, again mix together, equal quantities of maida and breadcrumbs. Dip each piece in beaten egg, then roll in the above mix and fry.

Pork Vindaloo

I am back from my vacation. This is an attempt to come out of my do-nothing mode. Bitten with the bitter cold , I decided to go for something that would be spicy and good enough to enjoy with fresh warm rotis. Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese. Some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. So while I cut the pork into tiny bite-size chunks, I could already taste my leisurely Saturday meal!

Recipe Source : My Mom

Ingredients:

Meat - 1 Kg

Grind withh 2 Tbs vinegar and enough water,

33 dry red chillies, deseeded,

1 tsp pepper,

1 tsp jeera,

3/4 tsp Mustard,

1/2 tsp Fenugreek seeds,

1 handful garlic cloves,

1 piece ginger and 1/2 tsp turmeric powder.

Tomatoes - 3 sliced thinly and roundly

Onions - 3 sliced long

Green chillies - 8

Method 

Fry the onions and green chillies, when brown, add the ground paste and mix well. Then add the tomatoes and mix till oil seperates. Then add the meat and 1 1/2 tsp salt and cook with weight in poressure cooker adding water.The time varies with the pork. It can be between 6 minutes to 20 minutes. When cooked, correct salt, mix and set down.

Chocolate Brownies

Guys!!! I am baking a cake for the first time. That too taking it to my uncle's place for christmas. All excited and nervous about the baking. I remember being an assistant of my elder sister who is a professional in baking cakes. But that was a long time ago. My mom was telling me to bake a fruit cake for Christmas but when I decided to bake a cake it was too late to soak the fruits in rum. Then finally decided to bake chocolate brownies. You can take a brownie to the next level by adding a layer of frosting. And that is what I did with these Chocolate Brownies. I started with a brownie that has a deep chocolate flavor and a dense fudge-like texture and top it with a smooth and glossy Ganache frosting. I am looking forward to taste it. These choclate rich brownies are delicious at room temperature, refrigerated, or even frozen — our favorite way! You can make and ice the brownies up to two weeks in advance, and keep them frozen. It is definitely going to be our treat on Christmas day as we are eagerly waiting for an end to the lent. 25 days of no sweets and chocolates are making myself and hubby craving for some. The stage was all set and so was I !! So take your seat folks, buckle up and enjoy the ride. The show is going to begin.

Recipe Source: joyofbaking.com


Ingredients

Chocolate Brownies:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

Chocolate Ganache:

3 ounces (90 grams) semi sweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

1 tablespoon (14 grams) unsalted butter

Method

Chocolate Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. 

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt. Pour into a buttered pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let it cool.

Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen.

Makes 16 brownies.


I am sending this to Baking for Beginners -II

I am sending this to Divya's event http://divyascookbook.blogspot.com/2011/03/dulce-de-leche-browniesto-celebrate-3rd.html

Paneer Biriyani

Biryani is always considered a treat for special ocassions. I’m guessing all the hardwork and not to mention time associated in making this luscious fulfilling aromatic meal has definitely got something to do with it. There are over 30 varieties of Biryani made in India - and I can confess I haven’t tasted them all! For me, my mom has always been and always will be the Biryani Queen, for only she is fit to wear that crown. Her biryani is well known and loved among all the people we know, and that means every person each member of our family has ever invited into our humble home. Here I am trying my own version of paneer biriyani.This is a delicacy which myself and hubby dear looking forward during the lent season.

Ingredients

400 g (Paneer Cubes)

2 1/2 cups basmati rice

2 onions

1 piece ginger

5 garlic cloves

2 tomatoes

1/2 cup yogurt

4 cloves

2 cardamom

1 inch cinnamon stick

salt - To Taste

2 tablespoons oil

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala powder

Method

Fry the paneer lightly and drain. Wash basmati rice in plenty of water and soak in sufficient water for half an hour. Peel and finely slice onions. Peel ginger, garlic and grind together to a fine paste. Wash tomatoes and make a puree in a blender. Whisk the yogurt and keep aside. Boil five cups water in a thick-bottomed vessel, cloves, cardamoms, cinnamon, and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. Drain. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger-garlic paste and cook briefly. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the yogurt and garam masala powder. Stir well and cook for two minutes more. Add the paneer and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and paneer masala in alternate layers in an oven proof dish. Bake for 15 minutes.

Paneer Butter Masala

Aah! The wonderful aromas from Mom’s kitchen. Ohh how I miss and crave for those days! From elegant dinners to slow-cook afternoons, there’s definitely going to be a dish to satisfy your need of the moment. While I love to indulge myself, but sometimes I tend to look for simple pleasures. That’s just when I turn to my tried and tested recipes of family favorites. No doubt, a slow-cooked over-the-stove-top simmering pot of goodness always makes you drool, but sometimes I want short-cuts. Simple, easy,  quick, but definitely something to swoon over…

Recipe Source: My Mom

Ingredients:

Paneer - 400 grams

Nuts - 1 Handful

Ginger- Galic Paste - 1 tsp

Butter - 3 Tbs

Cream -  3 Tbs

Tomatoes - 3

Onions - 3

Green Chillies - 4

Kasuri Methi - 1/4 tsp

Chilli Powder - 1 1/2 tsp

Turmeric Powder - 1/4 tsp

Method:

Cut paneer into cubes and fry lightly and drain. Heat 2 Tbs butter. Add onions and green chillies. When light brown add the powders and roast. Then the ginger - garlic paste and roast. Then the tomatoes. When oil separates, set down and cool. Blend in mixie with the nuts. Add little water to the ground masala. Boil with the fried paneer, adding enough salt and the kasuri methi. When the paneer is soft and the gravy is thick, add 1 Tbs butter and the cream and set down.

Baked Macaroni And Cheese

You are in no mood to cook. Yet you like to eat something tasty.

You are in no mood to go and eat in a restaurant. Yet you have to do something.

EASY BAKED MACARONI AND CHEESE to the rescue.

Recipe Source:  My Own


Ingredients: 

1 (8 ounce) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs

Method

Preheat oven to 400°F.Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, blend. Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) for 10 minutes. Add shredded cheddar cheese little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.