Saturday, August 31, 2013


Masala Dosa

For potato masala
  1. Potato-(boiled and lightly mashed)- 3 large
  2. Mustard seeds- 3/4 tsp
  3. Cumin seeds- 1/2 tsp
  4. Asafoetida- 1 pinch
  5. Curry leaves- 1 sprig
  6. Ginger-finely chopped- 1 tsp
  7. Green chilies-chopped- 2 nos( or to taste)
  8. Onion-sliced- 1 no
  9. Red chili powder- 1/4 tsp(optional)
  10. Turmeric powder- 1/2 tsp
  11. Water- 1/4 cup( or as required)
  12. Lemon juice- 1 to 2 tsp( or to taste)
  13. Coriander leaves-chopped- 1 to 2 tbsp
  14. Salt- to taste
  15. Oil- as required
  • Heat oil in a pan.Add mustard seeds ,let it splutter.Add cumin seeds and saute for few seconds.
  • Add asafoetida,curry leaves ,ginger and green chilies.Saute for few seconds.
  • Add sliced onion and saute until it turns translucent.
  • Add red chili powder,turmeric powder and salt to taste.Saute for few seconds.
  • Add water and mashed potato, mix well.
  • Add lemon juice and coriander leaves.Add more salt if required,mix well and cook for a minute or two.
To prepare masala dosa
  • Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter) 
  • Spread a ladle full of batter to form thin and large circle.Drizzle oil or ghee over the dosa ( use  ghee for best results)
  • When it is cooked and the edges starts to brown .Place 2 to 3 tbsp of the potato masala over the dosa,

For dosa batter
  1. Dosa rice/idli rice- 1.5 cup
  2. Urad dal- 1/2 Cup
  3. Fenugreek seeds- 1/8 tsp
  4. Cooked rice- 1/4 Cup
  5. Water- about 2 cup( or as required)
  6. Salt- to taste
  • Wash and soak rice in plenty of water for about 4 to 5 hours.
  • Wash and soak urad dal for 2 to 3 hours along with fenugreek seeds.
  • Drain urad dal and reserve the water to use it for grinding.In a griner/blender grind urad dal  and fenugreek seeds to form a smooth and fluffy batter.(During grinding ,add 1/4 cup water at a time as required.I used about 3/4 cup water.)Transfer this urad batter to a large bowl.
  • In the grinder ,grind together drained rice , cooked rice and just enough water to form a smooth batter.(Add 1/4 cup water at a time,as required.I used about 3/4 to 1 cup water.)Mix the rice batter along with the urad dal batter.
  • Add salt to taste and mix well.
  • Keep the batter aside to ferment in a warm place for about 10 to 12 hours.The bowl should be large enough to accommodate twice the volume of the batter.After fermentation the batter will be light and fluffy.
This is the basic recipe for dosa batter.Use sufficient quantity of this batter to prepare masala dosa.You can refrigerate the remaining batter for later use.

Wednesday, August 28, 2013


Steamed chocolate cake

Recipe adapted from .You can find the original recipe here

  1. All purpose flour- 3/4 cup
  2. Sugar- 1/2 cup
  3. Cocoa powder- 2.5 tbsp
  4. Baking soda- 1/2 tsp
  5. Salt- 1 pinch
  6. Instant coffee powder- 1/4 to 1/2 tsp( optional)
  7. Water- 1/2 cup
  8. Oil- 2 tbsp
  9. Vanilla extract- 1 tsp
  10. White vinegar- 2 tsp
  • Lightly brush the sides and bottom of the baking tray with oil.Line it with parchment paper.
  • In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,baking soda,salt and coffee powder(if using).Keep aside.
  • In another mixing bowl,combine together water,oil,vanilla and white vinegar.
  • Add this to the prepared dry ingredients.
  • Mix gently with a spatula ( or a whisk), just until combined.Do not over mix.
  • Immediately transfer this to the prepared cake pan.Do not fill more than half of the pan.
  • Cover the top loosely with a piece of aluminum foil.
  • Place the cake pan in the steamer.Cover the steamer and steam for about 40 minutes,or until a skewer inserted into center of the cake comes out clean.
  • Remove the cake pan from the steamer.Allow it to cool completely .Then carefully run  a knife around the inside edge of the pan,and transfer to a serving dish.
  • If wished decorate with chocolate ganache.
  • Line the sides and the bottom of the cake tin with parchment paper ,for cleaner sides.I did not line the sides of the pan and as you can see the sides are not that pretty.
  • You can also bake the cake ,if desired,Bake at 180 deg c for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean.
  • I used whole wheat flour for the cake( in the pic), the texture will be much better than this ,if you use all purpose flour.
  • You can double the recipe for an 8" cake.
  • Allow it to cool completely before slicing  with a serrated knife.For perfect slices ,chill the cake in the refrigerator for 30 minutes.

Sending this to Recipe sharing monday at  Jam hands

Tuesday, August 27, 2013


Spicy Macaroni and Cheese

  1. Macaroni- 1 cup
  2. Garlic-chopped- 1 tsp
  3. Onion-chopped- 1/2 cup
  4. Green chilies-chopped- 1/2 tsp
  5. Spring onion-chopped- 2 tbsp
  6. Celery-chopped- 2 tbsp
  7. Tomato-chopped- 1/2 cup
  8. Red chili powder-(or use cayenne pepper powder)- 1/4 to 1/2 tsp( or to taste)
  9. Bell pepper-diced( use red,green and yellow)- 1 to 1.5 cups
  10. Fresh dill-chopped- 2 to 3 tbsp
  11. Black pepper powder- to taste
  12. Salt- to taste
  13. Grated cheese- 1/2 to 3/4 cup( or as required)
  14. Olive oil- as required
  15. Water- to cook macaroni
  • In a large pan ,bring water to a boil .Reduce heat to medium and add macaroni.Cook according to package instructions.Drain and keep aside.
  • Heat olive oil in a pan,add garlic,onion , green chilies and spring onion.Saute until onion turns translucent.Add celery and mix well.
  • Add tomato and cook until it turns mushy.
  • Add red chili powder and saute for few seconds.
  • Next add bell pepper and cook for few minutes or until it is done.
  • Add dill,and cooked macaroni.Mix well until combined.Add salt and black pepper to taste.
  • Add cheese and switch off the stove.Mix well until combined.
  • Use cheddar or mozarella cheese  or even a mix.Adjust the quantity of cheese according to your taste.I used less than 1/2 cup.

Sunday, August 25, 2013


Kerala Mixture

  1. Peanuts-( with skin)- 1/2 to 3/4 cup
  2. Garlic-crushed(skin on)- 4 to 6 cloves(optional)
  3. Curry leaves- 2 sprigs
  4. Red chili powder- 1/4 to 3/4 tsp
  5. Asafoetida- 1 or 2 pinch
  6. Oil- For deep frying
  7. Salt- to taste
For Sev
  1. Kadalamavu / Besan flour / Gram flour- 2 cups
  2. Red chili powder- 1/2 tsp
  3. Turmeric powder- 1/4 tsp
  4. Asafoetida- 2 pinch
  5. Water- as required
  6. Salt- to taste
For Boondhi
  1. Kadalamavu / Besan flour / Gram flour- 3/4 to 1 cup
  2. Red chili powder- 1/4 tsp
  3. Turmeric powder- 1/8 tsp
  4. Asafoetida- 1 pinch
  5. Water- as required
  6. Salt- to taste

To prepare Sev
  • In a mixing bowl combine together all the ingredients for sev,except water.
  • Slowly add water and mix well.Knead to form a soft dough.
  • Heat oil in a pan.Place the dough in an idiappam maker /string hopper maker and press it into the hot oil in a circular motion.Do this in small batches.
  • Fry this ,till it turns golden brown ,turning once in between.Drain on to a kitchen towel using a slotted spoon.( You have to do this quickly or else it will get burned.Also make sure that the oil is not too hot)
  • Crush the sev gently with your hands.Keep aside.
To prepare Boondhi
  • In a mixing bowl,combine together all the ingredients for boondhi. Slowly add water to make a smooth batter ( like dosa batter)
  • Heat oil in a pan ,hold a slotted spatula over this and gently pour the prepared batter on to the slotted spatula,so that the batter drips into the oil.( Do this in small batches and do not overcrowd the pan)
  • Drain this onto a clean kitchen towel.
To prepare mixture
  • Add peanuts to the hot oil and fry it.Drain and keep aside.
  • Add crushed garlic and curry leaves to the oil and fry till garlic turns golden brown.Drain and keep aside.
  • In a large mixing bowl,combine together sev,boondhi,peanuts,garlic,curry leaves,red chili powder to taste and asafoetida. Mix well until combined.( Add more salt if required).
Allow it to cool completely and store it in an airtight container.

Note: I halved the recipe for the pics.

    Saturday, August 24, 2013


    Chena-Kaya Erissery

    1. Chena /Elephant yam-(cut into small cubes)- 1 cup
    2. Pacha kaya/Raw plantain-( cut into small cubes,skin on)- 3/4 Cup
    3. Red chili powder- 1/2 tsp
    4. Turmeric powder- 1/4 tsp
    5. Black pepper powder- 1/4 to 1/2 tsp
    6. Salt- to taste
    7. Water- 1 cup( or as required)
    8. Grated coconut- 1/2 cup
    9. Coconut oil- 1 tsp
    For coconut-cumin paste
    1. Grated coconut- 3/4 cup
    2. Cumin seeds- 1/2 tsp
    3. Water- as required
    For tempering
    1. Cumin seeds- 1/8 tsp
    2. Curryleaves- 1 sprig
    3. Dry red chilies-(optional) 1 or 2 nos
    4. Black pepper powder- 1/4 tsp
    5. Coconut oil/Ghee- as requied
    • In a blender,combine together all the ingredients listed under' For coconut-cumin paste' to form a thick smooth paste.Keep aside.
    • Heat 1 tsp coconut oil,and add 1/2 cup grated coconut,stir fry until it turns golden brown over a medium low flame.(Stir it continuously to prevent burning).Keep aside.
    • In a pan,add chena,kaya,red chili powder,turmeric powder,black pepper powder,salt  and water.Mix well.Cook until it is done.Lightly mash it with the back of the ladle.
    • Add the ground coconut-cumin paste.Add more salt ,if required.Mix well and cook for 1 or 2 minutes.Switch off the stove.
    • Now,add the roasted coconut and mix well.
    • For tempering heat coconut oil and 1 tsp ghee,add cumin seeds.Let it splutter.Add curry leaves and dry red chilies.Saute for few seconds.Add pepper powder ,mix well and switch off the stove.
    • Pour this over the curry and mix well.
    Serve with rice.
    • Adjust the quantity of water ,according to the consistency required.

      Thursday, August 22, 2013


      Idichakka thoran

      1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
      2. Turmeric powder- 1/2 tsp
      3. Red chili powder- 1/4 tsp
      4. Water- as required
      5. Mustard seeds- 1/2 tsp
      6. Dry red chilies- 2 nos
      7. Curry leaves- 1 sprig
      8. Green chilies-chopped- 1 or 2 nos
      9. Shallots/Onion-chopped- 1/4 cup
      10. Garlic-chopped- 1/4 tsp
      11. Ginger-chopped- 1/2 tsp
      12. Cumin powder- 1/4 tsp
      13. Grated coconut- 1/2 cup( heaped)
      14. Black pepper powder- 1/4 tsp(or to taste)
      15. Salt- to taste
      16. Oil- as required
      • In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
      • Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
      • Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
      • Add cumin powder and mix well.
      • Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
      • Add pepper powder and more salt ,if required.
      • Serve with rice.

      Wednesday, August 21, 2013


      Kozhi Mappas-Kerala Chicken Curry

      1. Chicken-medium sized pieces- 400 to 500 gms
      2. Onion-sliced- 1.5 cups(2 medium sized)
      3. Green chilies-cut vertically- 2 nos(or according to taste)
      4. Curry leaves- 2 sprigs
      5. Ginger-finely chopped- 1 tsp
      6. Garlic-finely chopped- 1 tsp
      7. Kashmiri chili powder- 1 tbsp(see notes)
      8. Turmeric powder- 1/2 tsp
      9. Coriander powder- 3/4 tbsp
      10. Garam masala powder- 3/4 tsp
      11. Water- 1/4 cup
      12. Potato-cubed- 3/4 cup( one medium sized)
      13. Thin coconut milk- 1.5 cups
      14. Thick coconut milk- 1/2 cup
      15. Salt- to taste
      16. Oil- as required
      • Heat oil in a pan and add onion,green chilies,curry leaves.ginger and garlic.Saute until onion turns golden brown ,over a medium low flame.
      • Reduce the flame to low and add kashmiri chili powder,turmeric powder,coriander powder, garam masala powder and 1/4 cup water.Cook for about 3 to 4 minutes,stirring continuously until masala starts to leave the sides of the pan.
      • Add potato and mix well.Cook for a minute or two.
      • Add chicken pieces and cook  for few minutes..
      • Add thin coconut milk ,salt and mix well.Cover and cook till the chicken is done and gravy turns thick.
      • Add thick coconut milk and simmer for few minutes.Serve with appam ,chapathi or rice.
      • Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 1.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
      • If you require more gravy add sufficient quantity of hot water  while adding the thin coconut milk to the curry.

      Monday, August 19, 2013


      Carrot Thoran

      1. Carrot-finely chopped/grated- 2 cups
      2. Onion-finely chopped- 1/4 cup
      3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
      4. Curry leaves- few
      5. Ginger-finely chopped- 1/4 tsp( see notes)
      6. Grated coconut- 1/4 to 1/2 cup(see notes)
      7. Turmeric powder- 1/4 tsp
      8. Mustard seeds- 1/4 tsp
      9. Salt- to taste
      10. Oil- as required
      • In a large mixing bowl,combine together carrot,onion,green chilies,curry leaves,ginger,grated coconut , turmeric powder and salt to taste.
      • Heat oil in a pan  and add mustard seeds,let it splutter.Add the carrot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
      • Uncover and saute for 1 - 2 minutes.Serve with rice.
      • Adjust the quantity of grated coconut according to your taste.I used 1/4 cup and a bit more.

      Sunday, August 18, 2013


      Mini Falafels

      For Falafel
      1. Dry chickpeas- 1/2 cup
      2. Coriander leaves-chopped- 1/4 Cup
      3. Parsley-chopped- 1/4 cup
      4. Green chilies-chopped- 1/4 to 1/2 tsp( or to taste)
      5. Cumin powder- 1/4 tsp
      6. Coriander powder- 1/2 tsp
      7. Red chili powder- 1/4 tsp
      8. Baking powder- 1/4 tsp
      9. Onion-chopped- 1/4 cup
      10. All purpose flour- 1/2 to 1 tbsp( see notes)
      11. Garlic- 2 cloves
      12. Salt- to taste
      13. Oil- for frying
      For Tahini sauce
      1. Tahini-(or use 4 tbsp toasted sesame seeds)- 2 tbsp
      2. Yogurt-( for vegan option,use cashew yogurt)- 1/4 cup
      3. Garlic-chopped- 1/4 tsp
      4. Lemon juice- 1/2 tbsp
      5. Salt- to taste
      For Falalfel wraps
      1. Pita bread- 4 to 5 nos
      2. Hummus- 1/2 cup
      3. Cucumber-sliced- as required
      4. Tomato-sliced- as required
      5. Salad greens-chopped- as requied
      6. Pickled chilies- Few
       To prepare falafel
      • Soak dry chickpeas in plenty of water for about 8 to 12 hours.
      • Drain and add it to a blender with the rest of the ingredients listed under 'for falafel'( except oil).Grind to form a coarse paste.( It should not be smooth)

      • Shape this into small patties.Refrigerate the patties for about 15 to 20 minutes.
      • Heat oil in pan and deep fry the falafels until it turns golden brown,turning once in between.( you can also shallow fry the falafels,if desired.)
      Serve with tahini sauce or  make falafel wraps with it.

      To prepare falafel wraps 
      • Combine all the ingredients listed under 'for tahini sauce' in a blender and blend to form a smooth paste.
      • Spread 2  to 3 tbsp of hummus on the pita bread.Top with cucumber ,tomato and pickled chilies.Then add two to three broken falafels.Drizzle tahini sauce,wrap tightly. Serve immediately.
      • You can make about 12 to 14 mini falafels from this quantity.
      • If you are finding it difficult to shape the patties,add few tsp of water and pulse again.
      • I used rice flour instead of all purpose flour and it tasted fine.