PAAL PAYASAM (RICE KHEER)

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week i am paired with Kaveri  of Palakkad Chamayal.I chose this simple and delicious paal payasam that perfectly fits the festive mood. You can find the original  recipe here.

Ingredients

1. Milk-500 ml
2. Rice(Pachari) -3/4  cup (you can also use Basmati rice)
3. Sugar- 1-11/2 cup(or according to taste)
4. Cardamom powder- 1/2 tsp
5. Water

Method

• In a heavy bottomed vessel cook rice with milk over low flame, until rice is completely cooked.(you can also use a pressure cooker).
• Add sugar and required amount of water to obtain the desired consistency.Cook for another 10 minutes.
• Switch off the stove and add cardamom powder and garnish with cashew nuts and raisins fried in ghee if desired.

ANDHRA MUTTON CURRY

Recipe: -Shriya-Spicy tasty
             You can find the original recipe here
Ingredients

1. Mutton -1/2 kg
2. Cumin seeds- 1/4 tsp
3. Turmeric powder- 2tsp
4. Onion finely chopped - 2 nos
5. Coconut grated- 1/4 cup
6. Coriander leaves-1/2 cup
7. Coriander powder-1 tbsp
8. Ginger garlic paste-1 1/2 tbsp
9. Tomato finely chopped- 2 nos
10. Turmeric powder- 1 tsp
11. Curry leaves- 2 sprigs
12. Salt to taste
13. Water

To roast and grind

1. Cloves- 3 nos
2. Cinnamon-1" piece
3. Bay leaves- 1 no
4. Cardamom-3 nos
5. Cumin seeds-1/2 tsp
6. Fennel seeds-1/2 tsp
7. Whole black pepper-1/2 tbsp
8. Whole red chilies- 4 to 5 (or to taste)

Method

• Pressure cook mutton with cumin seeds,turmeric powder,salt to taste and enough water.Cook till tender.Separate the mutton pieces and stock and keep aside.
• Heat a pan and dry roast all the ingredients for roasting and grind to form fine powder .Keep it aside.
• Heat oil in a pan and add 1/ 4 cup chopped onions and saute till it turns translucent.Switch off the flame.Grind the cooked onion along with the above mentioned ground spice powder ,1/ 4 cup grated coconut,1/2 cup coriander leaves and 1 tbsp coriander powder to form a smooth paste.
• Heat oil in a pan and saute the remaining onion till it turns translucent.
• Now add the ginger garlic paste and saute for few minutes.
• Add the cooked mutton pieces(without the stock) and fry for 3 to 4 minutes.
• Add  chopped tomato,curry leaves,turmeric powder and salt to taste.Cook for 3 to 4 minutes over low flame.
• Now add the ground masala paste and cook for 10 to 12 minutes or until oil separates.
• Garnish with chopped coriander leaves.

PASSION FRUIT PUDDING

Ingredients

1. Passion fruit- 5 nos
2. Milk- 500 ml
3. Cornflour- 1/2 cup minus 1 tbsp
4. Sugar- 1/4 to 1/2 cup(according to taste)
5. Vanilla essence-1/2 tsp

Method

• Mix cornflour with 1 cup milk and keep aside.
• In a saucepan bring the remaining milk to boil.
• Reduce the flame to low and whisk in the cornflour mixture into the milk.
• Simmer gently for 10 to 12 minutes or until the mixture thickens.
• Stir in the sugar and vanilla essence.
• Cut  2  passion fruits into half and scoop out the pulp.Run this pulp through a sieve and discard the seeds.Add this pulp into the milk mixture and stir well.
• Pour the pudding into the prepared molds or cups and cover the top of each mold with a plastic wrap .
• Refrigerate for at least 2 hours or until set.
• If using molds briefly dip the base of the molds into hot water and invert into individual serving plates.(Serve it as it is, if you are using cups)
• Scoop out the pulp from the remaining passion fruits and drizzle over the pudding just before serving.

Sending this to Joy of fasting to feasting at kitchen flavours
and Iftar nights at Jabeens corner

THICK & CHEWY CHOCOLATE CHIP COOKIES

Recipe source: Brown eyed baker                 

Ingredients

1. All purpose flour-2 cups+2 tbsp
2. Baking soda- 1/2 tsp
3. Salt-1/2 tsp
4. Butter- 12 tbsp
5. Brown sugar-1 cup(packed)
6. Granulated sugar-1/2 cup
7. Egg- 1 large +1 yolk
8. vanilla essence-2 tsp
9. Chocolate chips- 1 to 1 1/2 cups

Method

• Preheat the oven to 170 deg C.
• Line the baking tray with parchment paper or lightly grease the tray.
• Whisk flour,baking soda and salt together until combined,keep aside.
• Beat butter and both the sugars together until combined.
• Beat in the egg,yolk and vanilla essence .Now add the dry ingredients and mix well.
• Now add the chocolate chips.
• Measure almost 1/4 cup of dough and roll into a ball.Using your fingers split the ball into two.
• Place the dough halves on the prepared baking tray ,with the uneven surface facing up.Place each dough halves  2 1/2  inch apart.
• Bake until it turns light brown and edges begin to become crisp for about 15 to 20 minutes.
• Allow the cookies to cool completely before removing.

HOMEMADE CARAMEL ICE CREAM

Ingredients

1. Milk -1 cup
2. Thick cream-2 cups
3. Cornflour-2 tbsp
4. Sugar-3/4 cup
5. Salt- 1 pinch
6. Egg yolk- 1 no
7. Vanilla essence-2 tsp

For caramel suce

1. Sugar- 3 tbsp
2. Butter- 1 tbsp
3. Milk-1/4 to1/2 cup

Method

• To make caramel sauce,heat a heavy bottomed pan and add sugar and cook till it is completely melted and the colour turns  golden brown(swirl the pan in between if required).
• Now add Butter and mix well,reduce the flame to low and pour in the milk and cook till the sauce thickens.Keep aside to cool.
• Beat egg yolk and vanilla essence together and keep aside.
• To prepare ice cream mix together milk,cream,cornflour,sugar and salt until combined.Cook this for 10 to 15 minutes or until it is almost boiling ,over low heat.
• Gradually pour the hot milk and cream mixture on to the egg mixture,whisking as you do so.
• Return the mixture into a saucepan and cook,stirring constantly with a wooden spoon until the custard mixture thickens sufficiently to coat the back of the spoon.
• Transfer the mixture to a wide container .Allow it to cool well .
• Cover and place the container in the refrigerator to chill for 30-40 minutes.
• Once it is cold add 3 tsp of caramel sauce and mix well and put it into the freezer for 30 to 40 minutes.
• Take the container out ,now it should have just started freezing from the outside edges.
• Using a wooden spatula or a sturdy whisk, beat the mixture well to make it smooth once again.Put it in the freezer.
• Continue to check every 30-40 minutes,stirring well as it freezing.(repeat this process for 3  times)
• After the third mixing cycle,once the mixture is soft add the remaining caramel sauce and fold it in lightly for just two or three times.Put it back into the freezer and keep freezing until it is firm.

ENJOY!!!!

Sending this to Joy of fasting to feasting at kitchen flavours
and Iftar nights at Jabeens corner

EGG BIRIYANI

Ingredients

1. Basmati rice- 1and 1/4  to 1.5  cup( see notes)
2. Egg(hard boiled)- 2 to 4 nos
3. Cardamom- 2nos
4. Cinnamon stick- 2 nos(1 " piece)
5. Bay leaves- 1 no
6. Cloves-5 to 6 nos
7. Ginger and garlic -finely chopped- 1 tbsp
8. Green chili chopped- 1 no(or to taste)
9. Onion chopped finely- 2  nos
10. Turmeric powder- 1/4 tsp
11. Kashmiri chili powder-1 tsp(or to taste,see notes)
12. Garam masala-1/2 tsp
13. Tomato chopped finely -1 no small
14. Coconut milk(thick)-3/4 cup
15. Mint leaves chopped- 1 to 2 tbsp
16. Coriander leaves chopped- 2 tbsp
17. Garam masala (for sprinkling)-1/8 tsp
18. Water
19. Oil/Ghee
20. Salt to taste.

To garnish

1. Onion sliced finely- 1 no
2. Cashew nuts and raisins- few
3. Oil/Ghee

Method

• Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately 2 to 2 1/4 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.
• Heat oil/ghee in a pan and fry sliced onion, cashew  nuts and raisins (for garnishing)separately until it turns brown and keep aside.
• Now heat oil in a pan ,add the whole spices(cardamon,bay leaves,cinnamon and cloves) and saute till fragrant.
• Add ginger ,garlic,green chili and chopped onion and saute till onion turn almost brown.
• Add turmeric powder,chili powder and garam masala,saute till raw smell leaves.
• Add tomato and saute till it is completely cooked.
• Pour in the coconut milk and add salt to taste.Add the hard boiled eggs and cook for 4 to 5 minutes on low flame or until the gravy thickens.
• In a heavy bottomed pan arrange the masala and cooked rice  in layers.Sprinkle chopped coriander and mint leaves , garam masala  and few drops of ghee(adding ghee is optional) on  each layer of rice.Garnish with fried onions,cashew nuts and raisins.
• Cover the pan and cook over low flame for 8 to 10 minutes.(you can also bake this at 200 deg C for 10 minutes)
• Serve with simple raitha.

NOTES:( Updated on 6/5/14)

• If you are using red chili powder,adjust the quantity according to your taste.
• If you like more masala for the biriyani ,use 1 and 1/4 cup rice,or use 1.5 cups rice for a milder version.

Sending this to Rice dishes event at My culinary creations
Kerala kitchen August event at Sugar n spice
E for Egg event at Cookery point-Ila's kitchen
Joy of fasting to feasting at kitchen flavours
Iftar nights at Jabeen's corner

PALMIERS

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week i am paired with Harini  of Tamalapaku.I have tried these lovely palmiers from her blog. You can find the original  recipe here.

SIMPLE CINNAMON PALMIERS

Ingredients

1. Puff pastry sheets(10 cms squares)- 4 nos
2. Sugar-1/4 to 1/2 cup
3. Cinnamon powder- 1tsp
4. Extra sugar for dusting

Method

• Lightly grease a baking tray.
• Mix 1/4 cup sugar and 1 tsp cinnamon powder together,keep aside.
• Sprinkle 1 tbsp  sugar on a clean work surface.
• Place a pastry sheet on to the sugared work surface.
• Sprinkle evenly with 1/4 th(or to taste) of the sugar cinnamon mixture on the pastry sheet.Gently press the sugar mixture into the pastry sheet.
• Using a rolling pin roll out the dough,making sure not to press too hard over the edges.
• Using your fingers,roll the dough from one side into a tight cylinder until you reach the middle.Repeat the same rolling procedure from the other side,until you reach the middle.(see pic)
• Cover tightly with a plastic wrap and refrigerate for 1 hr(or put it in the freezer for 15 minutes)
• Now remove the plastic wrap and using a sharp knife cut the dough crosswise to 1 cm thick slices.
• Sprinkle the top with sugar and place the palmiers onto the prepared baking sheet.Lightly press with your palm and refrigerate for 1 hr(or put it in the freezer for 15 minutes).
• Repeat the same procedure with the remaining pastry sheets.
• Bake at 200 deg C for 10 minutes or until its bottom turns golden brown ,turn it over with a spatula and bake for another 5 to 10 minutes.

CHOCOLATE CHIP & ALMOND PALMIERS

Ingredients

1. Puff pastry sheets(10 cms squares)- 4 nos
2. Sugar-1/4 cup(approx)
3. Chocolate chips-1/4 cup(approx)
4. Almond flakes-3 to 4 tbsp
5. Extra sugar for dusting

Method

• Lightly grease a baking tray.
• Sprinkle 1 tbsp  sugar on a clean work surface.
• Place one pastry sheet on to the sugared work surface.
• Sprinkle evenly with 1 tbsp sugar,chocolate chips and almond flakes on the pastry sheet.Gently press  it into the pastry sheet.
• Using a rolling pin roll out the dough,making sure not to press too hard over the edges.
• Using your fingers,roll the dough from one side into a tight cylinder until you reach the middle.Repeat the same rolling procedure from the other side,until you reach the middle.(see pic)
• Cover tightly with a plastic wrap and refrigerate for 1 hr(or put it in the freezer for 15 minutes)
• Now remove the plastic wrap and using a sharp knife cut the dough crosswise to 1 cm thick slices.
• Sprinkle the top with sugar and place the palmiers onto the prepared baking sheet.Lightly press with your palm and refrigerate for 1 hr(or put it in the freezer for 15 minutes).
• Repeat the same procedure with the remaining pastry sheets.
• Bake at 200 deg C for 10 minutes or until its bottom turns golden brown ,turn it over with a spatula and bake for another 5 to 10 minutes.

sending this to Any one can cook event at Taste of pearl city