SEVEN CUP CAKE

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Its more than one year in view of the fact that I lost my friend Jayasree !!!
I can shed tears that she is gone - Or - I can smile because she has lived.
But I would like to close my eyes and pray that she'll come back….

We together did a cookery show in a Malayalam TV channel and that was a wonderful experience for me !!!
OMG what a cook she was …she can make anything anytime, that too with a smiling face..… she skilled me in making few South Indian sweets and this one I makes quiet often.


            Seven Cup Cake


An easy to make sweet. Not much of a confusion, so even beginners can take a plunge....


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All I took …..

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Milk - 1 cup
Besan - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup

The ingredients add to 7 cup and hence the name. Actually if you want you can reduce the quantity of sugar to 2 1/2 cups also.

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How I made it ……

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Take a kadai or a heavy bottom vessel. Boil the milk.
Add coconut to the boiling milk. Stir till the milk mixes with the coconut and no moisture is left.
Add sugar. When sugar syrup starts to thicken (make sure no sugar crystals seen) add the Besan flour slowly without forming lumps. Let it cook for 3 minutes.
Slowly add ghee to it and keep stirring.
When it starts to leave the sides of the pan, pour the mixture on a greased plate.
When it cools, cut into desired shape.

MUSHROOM MULAKOOSHYAM....കൂണ് മുളകൂഷ്യം.....

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MULAKOOSHYAM....മുളകൂഷ്യം.....

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In this part of the world its heavy monsoon and raining cats & dogs with lightning and bang – bang thunder... Here people use to say after those thunders next day we can find fresh mushroom in the homestead...I don’t know how far true it is..But today I got some fresh mushroom buds from my farmstead...

I made a simple curry with that 











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All I took is….

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Cleaned and silted Mushrooms - almost 750 gms
Peeled and cleaned Shallots- almost 200 grms
Red chilies – 7 nos 
Turmeric powder – ½ Teaspoon
Coconut oil – 2 Teaspoons
Curry leaves & salt (audacity is yours)






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How I made…

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Make a fine paste of Red chilies, Turmeric powder and salt 
Crush the shallots
Take a cooking vessel and mix this paste, pounded shallots and mushroom slivers with 2 cups of water and cook till its done and finally top it with curry leaves and coconut oil.
This goes with rice and any south Indian main course….

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We can substitute coconut oil & curry leaves with fresh butter & coriander leaves
And top it with a pinch of garam masala, amchoor & chat masala to serve with chapattis and pulao….

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ഇടിയും മിന്നലും വന്നാൽ പറമ്പിലും തൊടിയലും കൂണ് കിട്ടും എന്ന് പഴയ ആളുകൾ പറയാറുണ്ട്‌ ട്ടോ...
എത്ര ശരിയാണെന്ന് എനിക്കറിയില്ല ???
ഇന്ന് എനിക്ക് തൊടിയിൽ നിന്ന് കുറച്ചു നല്ല കൂണ് കിട്ടി ....FRESH MUSHROOM BUDS !!!
കൂണ് വറ്റിച്ച മുളകൂഷ്യം ഉണ്ടാക്കി....
കുറച്ച് മുളകും മഞ്ഞളും ഉപ്പും കൂടി അരച്ച് അതിലേക്കു നിറയെ ചെറിയ ഉള്ളി ഇട്ട് ചതച്ച് എടുക്കുക 
കഴുകി വൃത്തിയാക്കിയ കൂണ് തുണ്ട്ങ്ങളാക്കി അതിൽ ഈ ചതച്ച അരപ്പും പാകത്തിന് വെള്ളവും ചേർത്ത് വേവിക്കുക 
വെന്തു കൊഴുത് വരുമ്പോൾ ശകലം പച്ച വെളിച്ചെണ്ണയും കരുവേപ്പിലയും ചേർത്ത് അടുപ്പിൽ നിന്നും ഇറക്കി അടച്ചു വെക്കുക...
10 മുതൽ 20 മിനുട്ട് (പാത്രപാകം) കഴിഞ്ഞാൽ നമ്മുടെ വറ്റിച്ച മുളകൂഷ്യം തയ്യാർ... ........

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ഇതേ രീതിയിൽ വെച്ച് വെളിച്ചെണ്ണയും കരുവേപ്പിലയും ഒഴിവാക്കി പകരം നല്ല വെണ്ണയും മല്ലി ഇലയും ചേർത്ത് 
വാങ്ങി വെക്കും മുൻപ് ഓരോ നുള്ള് ഗരം മസാല - ചാട്ട് മസാല - ആംചൂർ ചേർത്താൽ ചപ്പാത്തിക്ക് നല്ല ഒരു കറി തയ്യാർ ......

 

PANEER - JAGGERY CUSTARD

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PANEER - JAGGERY CUSTARD…….

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It was plainly an experiment….!!! 

I was quiet taken aback while serving this to my friends, but good to hear that it tasted very fine and yummy … and few of the folks took the recipe from me !!! 

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All I took is 

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Hot thick milk – 1 liter 
Powdered jaggery – 200grms
Custard powder (vanilla Flavoured) – almost 75 grams
Grinded Paneer – 200 grams (just coarsely)
Honey – 50 grams 
Fresh cream – 100 grams
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How I made it 

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Take a bowl mix everything together in that and fold it well with a hand beater or with a couple of big forks very slowly.

Then double boil it in a medium flame (as shown in the picr). When it starts getting thick add the jaggery powder slowly, the color changes to yellow and it thickens in 7 to 10 minutes with our nonstop stirring. 

You may feel that milk gets split, but it is because of the coarsen Paneer , but make sure the flame is controlled while boiling.

Once it is done, shift it to a glass or ceramic bowl and top it with dry fruits and just dip few mint leaves and refrigerate it for at least 5 hours. 

Yummy dessert ready to serve…
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I always serve custard with fruit cake or plum cake…

Pasta

Simple Masala Pasta 

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All I took

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Oil : 2 tbsp

Onion : 1

Tomato : 1

Green chilies : 3-4

Garlic : 3 (chopped)

Ginger : 1tsp (chopped)

Garam masala : 1 tbsp

salt : required to taste

Vegetables: 1 cup

Macaroni : 1 cup

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How I made it

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Boil the vegetables in a separate pan drain them and keep them aside.

Boil the Macaroni with a tbsp of oil. Wash it in cold water and keep them aside.

Heat oil in a pan and add onions fry them till it becomes translucent.

After that add green chilies, chopped garlic and ginger mix it all well cook them for 2-3 mins.

Then add salt and tomatoes, cook them till tomatoes get mashed.

Add a tbsp of garam masala fry them till the raw smell goes off.

Now add the boiled vegetables and macaroni mix it all together gently without breaking the Macaroni and let it stand on the simmer heat for 4-5 minutes.

Here I made it as dry dish and if you want this creamy type add one cup of thick milk along with the vegetables and Macaroni. 

“Zooriz Egg Biriyani”

  >>>>>EGG BIRIYAANI<<<<<<

Inspired from a TV cuisine show..
With my own changes….
I wanted to try that boiled egg mashed and mix it while cooking this, first I thought it may give a stench of that egg …aha not - at - all !!!
Some how I like this why don’t you also try ???
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So here comes ..... “Zooriz Egg Biriyani” 
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All I took is 
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Eggs, hard boiled, peeled - 4nos 
Eggs, hard boiled, peeled and mashed – 2
(It should mashed by hand to make almost in the form of scrambled egg)
Biriyani rice, soaked and drained- 1½ cups
Oil- 2 tablespoons 
Ghee- 2 tablespoons
Sa Jeera- 1 teaspoon (also known as  Shai Jeera, sheema Jeera, Caraway seeds/ Persian Cumin)
Onion, sliced- 2 medium
Ginger crushed- 1 tablespoon
Garlic crushed- 1 tablespoon                                                                           Shallots crushed- 3 tablespoon
Fresh coriander leaves, chopped- 2 tablespoons
Fresh mint leaves, torn a few
Red chilli powder- 1 teaspoon
Turmeric powder- ¼ teaspoon
Coriander powder- 1teaspoon 
Garam masala- 1½ teaspoons
Fennel seeds powder- 1½ teaspoons (Saumf powder)
Cashew nut paste- ½ cup
Coconut milk- ½  cup
Fresh curd – ½ cup
Salt to taste
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And how I made it 
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Heat the oil and one table spoon of ghee together in a deep pan. 
Add sa-Jeera sauté for one minute. 
Add the onions and sauté till soft and brown.  
Add the crushed shallot, ginger & garlic and saute till fragrant and make sure there is no raw smell. 
Add the chilli powder, turmeric powder, garam masala, coriander powder, saumf powder and sauté for a few seconds. 
Add the coconut milk, Cashew nut paste, Fresh curd - saute well till the oil seeps out.  
Add the coriander leaves and mint leaves and continue to saute for two more minutes. 
Add the smashed boiled egg and two-and-a-half cups of water and salt. 
When the water comes to a boil, add the rice and remaining ghee and mix well. 
Cover and cook over high heat for few minutes. Lower heat and continue to cook till the rice is done and all the moisture has been absorbed. 
In between you can open and stir to make sure the rice is evenly cooked.
You can garnish with boiled eggs, coriander leaves, mint leaves, sliced onion, green chillies, tomato slice or any attractive garnish of your choice 

TAMARIND PANEER MASALA

My sister bought me some paneer today..
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Tired and bored with all those typical ones...so planned to make some thing different and tried this.
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Actually long back I got a recipe from another group and now I made my own changes in that. 
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     TAMARIND PANEER MASALA



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   All I took is
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Tamarind paste – 2 teaspoon (This time I took Aachi brand Tamarind paste)
Tomatoes-2(medium sized)
Paneer- 20 small cubes
Green chillies-4
Chopped onions-4
Coriander leaves-a few
Ginger-garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Asafetida powder 1/2 teaspoon
jaggery powdered -1 teaspoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

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How I made it …..
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- Wash and cut the tomatoes into small pieces.
- Heat the oil in a pan and add the chopped onions and chopped green chillies and fry them until they turn light brown in color.
- Add the turmeric powder and ginger-garlic paste and fry them for a few more seconds.
- Add the chopped tomato and tamarind paste cook it on a medium flame until it becomes thick. Lower the flame and add the red chilli powder and salt.
- Heat the paneer cubes in the oven for 2 minutes and wash them with cold water or keep the paneer cubes in hot water for 2-3 minutes and wash them with cold water.
- Add the paneer cubes to the curry and cook them for 2 more minutes.
- Add the garam masala, Asafetida and jaggery then stir well. Cook for a few seconds and turn off the stove.
- Garnish with coriander leaves …

>>>> And it goes with plain rice or chapattis.