Thursday, 23 June 2016

Coconut cake topped with a smooth mango sauce

Mango season is drifting away..going going gone....

I am in mood for some gooodddd aam fun before I say Goodbye...

I came across a simple coconut cake recipe from

Seemed incomplete without a good topping...

Quickly made some mango sauce ( no cook)...n it seemed like bliss,when served with the coconut cake... Mmmm!!! goes...
Coconut Cake

 1 cup self raising flour
 1 cup sugar ( I added 3/4 cup)
 1 cup coconut milk
1 egg
1cup grated coconut

Mix all the ingredients together and pour into a greased baking pan(I used an 8 inch pan)
Bake in a preheated oven for 30 to 35 mins at 180c or 350f

Mango sauce

One big mango,cut into chunks
3 tbsp milk or( cream if you like)
2 tsp or more sugar
1/2 tsp if lemon juice

Blitz all the ingredients together till you see no lumps.
Cool .

Slather on the cooled cake.
Slice n nom nom  ... :)

Thursday, 21 January 2016

Mushroom Masala curry (Amma Style)

Why I wrote Amma style....,well it is my Ammas style of the naadan masala curry...,a regular during our growing up years...Masalacurry..
The kashnam(pieces if translated literally... But means the vegetables that make the body of the curry) could be 'any English vegetable' according to that means..cauliflower,carrot,potato,capsicum beans,mushroom,peas etc etc...
I am itching to try a non veg or at least an egg version soon...
I am so glad that my kids are hooked to proper naadan (simple village style) cooking and are smiling wide,when they know it is masala curry boiling away smile emoticon
This simple curry is yummy with rice,dosa,idli,aapam and puttu....
Wide spectrum eh?;)
Here goes the recipe
grind these with garam masala powder
Mushroom 1 pack ,chopped
Potato 1 big ( boiled and cubed)
Capsicum 1 cubed
Carrot 1/2 cubedTomato 1 small cubed
Coriander powder 1 tbsp
Chilly powder 1 tsp or more
Turmeric powder 1/2 to 3/4 tsp
Salt to taste
vegetables boiling

fry shallots in coconut oil

ready to serve

Mix all of these ingredients and cook till veggies are done..
To grind together
1/2 coconut grated
3 cloves
1 inch pc of cinnamon
1/2 tsp of garam masala( I used kitchen king)
Grind to a paste and pour over the cooking vegetables.
Reduce flame and let the gravy thicken a bit.Adjust seasonings.
Slice four shallots (sambar onions) and saute in hot coconut oil.Once it turns golden in colour,pour it over the curry.
Add loads of chopped coriander leaves.
Take off heat.
Now start planning....what to serve this automatic beauty with smile emoticon

Wednesday, 20 January 2016

Melt in the mouth Rava Idli and tangy tomato onion chutney.

The rava idli recipe is from the blog, Jeyashri's Kitchen...and the tomato onion chutney is from Edible Garden(
The rava idli recipe asks for many more ingredients in the mix,but I stuck to mustard and urad dal family's crinkly nose,being the sole reason smile emoticon
Ok here goes..

Rava idli

1/ 2 cup of rava/semolina
1/4 cup of curd
Salt to taste
Eno Fruit Salt 1/2 tsp
Lemon juice 1/2 tsp
Water as needed
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Oil 2 tsp
Heat oil in a kadai and splutter the mustard seeds...add urad dal and fry till golden ..add in the rava and saute for a min .
Take off heat and add lemon juice and salt.
Let the mix cool
Add curd and mix.add water to make it reach an idli batter consistency.
Make sure the idli moulds are oiled and the water for steaming idlis is boiling.
Now add the eno fruit salt and mix well...immedielty pour into the moulds and steam for 7 to 9 mins.
Unmould as you do with idlis.
Serve hottttt.

Tomato onion chutney

Two large onions chopped
1 tomato chopped
4 to 5 red chillies
2 cloves of garlic
1/2 tsp hing or asefoetida
Salt to taste
Oil to saute ,approx 2 tsp
Heat oil and add the chopped onions,garlic,red chillies and hing.
Fry till done(till raw smell goes away)
Add the chopped tomatoes and salt and saute till the tomatoes turn mushy.
Cool and grind without water
Yum yumm chutney ready.
This combination is very tasty...but do try this pataka chutney with crisp dosas too.... grin emoticon

Thursday, 3 December 2015

Kallumakaya /Mussel Roast

I spent my childhood in Secunderabad and hence our sea food dictionary held fish(murrel) fish(king fish) and fish(sardines) everything is just far as a youngster is concerned...sab machi hi tho he!!
I remember eating an occasional platter of prawns and feeling smug...boasting to my friends..."humne aaj prawns khaaya".....And when they asked "jhinga?" I would very confidently say....nahi re baba......Prawns!!!
I got introduced to a vast variety of sea treasure ,during my stay at hostel in the amazing Calicut Medical College credits to the mess,though...where we were served food equivalent to any hostel mess around the country....
Classmates used to take us hostelites home to fresh food...aromas from the kitchen would drive us crazy...
Thank you Jappu,my dear brother whose home we gatecrashed many times...only to welcomed by his mummy's fragrant biryanis,roasts,curries and a variety of sweets...Iftar at his home was incomplete without us....:) or so we believe! 

Friends ,who visited home,got bk packets of home cooked deliciousness ...oozing with love and coconut oil..yummmm!

Ever thankful to all the aunties who painstakingly cooked large meals for all the " hungry as hatchling" group of hostellers....
I tasted delicacies like mussels...kallumakaya,huge prawns,little shrimps,crab,squid... ...tasted it all..loved them all.

Kallumakaya is named so due to the way it is if the rocks bore them...they cling on to the rocks for dear life and grow happily there.....mussel cultivation uses the same rule...kallu means rock or stone and kaya means they somehow become the fruit that the rocks bore...

Now for the recipe..I got the cleaned ,shelled mussels from a friend who supplies excellent sea food...easy to cook.

Mussels cleaned 300 gms
Onion chopped 2 to 3
Shallots chopped 10
Ginger pounded 1 tbsp
Garlic powder 1 tbsp
Green chilies 3 chopped
Curry leaves
Tomatoes 3 medium chopped


Kashmiri chilly powder 1 tsp
Chilly powder 1 tsp
Turmeric 1/2 to 1 tsp
Coriander powder 2 tsp
Pepper coarsely pounded 1 tsp
Saumf or Anise seeds pounded 1 tsp
Any meat masala1 tsp
Salt to taste
Coconut oil

Boil the mussels with a pinch of turmeric and salt (skip this step if the mussels are cooked already)...cook for 5 mins and keep aside.
In a kadhai take coconut oil and add two springs of curry leaves.

Add the chopped onions and shallots...saute till transparent.

Add the pounded ginger garlic and the green chillies.

Once they get caramelized, add the diced tomato...saute till the tomato is mushy..

Add the masalas and stir well..add the boiled and drained mussels...mix well.

Now add half a glass of water and cover it.cook till the consistency is to your liking.

Take off fire and pour some coconut oil and crush some curry leaves over the mussels.

You can add more water if u fancy a thinner roast gravy...or you could add coconut milk too....the spice will be mellowed but taste remains.

Serve hot with rice,chapathi,aapam,pathiri......any thing goes well with this beauty.


Wednesday, 17 June 2015

Happy Birthday to my Princess

My lil girls bday......
special occasion...too special to miss...well i wanted to do something different.

I tried a cake batter design on cake..plain sponge cake.The result was much better that what i expected it to be.... inspiration to try this came from Kawaii sweet world.
I traced out a princess sketch on a butter paper..and stuck it on the base of the springform cake pan.
Made a thick batter,and portioned and coloured it...then carefully piped the design ,filled it with colour,then poured over an airier sponge cake batter over it..baked it ...cooled it...and peeled off the butter paper with bated breath,,,..I was impressed...the cake is fabulous...

Well the recipe is as follows..

Decorating Batter Ingredients:
115gms butter, softened
¾ cup powdered sugar
3 egg whites
1 cup flour
Food colour as per design

Cream together butter and sugar till it becomes smooth.
Mix in egg whites, then beat in flour.
Divide and color between as many bowls required:
Load into pastry bags or Ziploc bags fitted with small piping tips.
Place the traced picture or template on the bottom plate of a spring form cake pan, and tape the paper.
Pipe on design. If you want to be extra cautious, refrigerate pan for 15 min in between each feature (ex. pipe pupils, refrigerate, pipe eye whites, refrigerate).
Remove tape . Place ring back on springform pan.
Now the pan is ready to take in some cake batter .

Sponge cake Ingredients
6 eggs, separated
½ tsp cream of tartar
¼ tsp salt
1 cup granulated sugar
¼ cup water
1 cup cake flour [in case you dont have cake flour, take away 2 tbsp of flour from the 1 cup measured and add 2 tbsp of corn flour]
The recipe doesnt call for vanilla.but i freaked out thinking ,the eggy smell will overpower the flavor.,so added a tsp of vanilla essence smile emoticon

Whip egg whites until foamy.
 Add in cream of tartar and salt, and continue whipping until stiff peaks form.
Whip egg yolks until thick and pale in color, about 6 minutes. 

Gradually add in sugar, then mix in water. Fold in cake flour.
Fold half of egg whites into egg yolk mixture, then add remaining egg whites and continue folding.
Pour into the pan over the designed butter paper. Depending on the height/size of your pan, you may not need to use all the batter –aim for ¾ full.
Bake at 160 for 20-25 min or until a toothpick inserted into center comes out clean.
 Let cool for 10 min, then flip onto serving plate. 

Pop off ring, and remove top. 
Run a knife around the edge of the pan, and remove lid. 
Gently peel off parchment, and if desired, frost sides and press on sliced almonds or even sprinkles!

Sunday, 7 June 2015

Spicy Prawn and Peas Pulao

Inspired from Sanjeev Kapoors pulao recipe...but well,I added some madness from my side too ...

Its a rich n spicy pulao.I served it with raita...but it was so moist that I had it with just plain achar....yummmm

Prawns 1/2_kg washed,drained and marinated with a little turmeric and salt.
2 cups basmati rice
Two medium onions chopped
One cup of coconut milk and three cups water (to make the 4 cups of liq for 2 cups if rice)
Half cup of peas
One tsp jeera

To grind
5 dried red chilly
1 inch pc of cinnamon
2 cardamom
2 to 4 cloves
3 to 4 cloves of garlic
A fist full each,of coriander leaves and mint leaves .
A few tbsp of water to grind to a smooth paste

In a cooker,heat oil.Add a tsp of jeera.when it splutters add the chopped onions.Saute till golden brown.Add the prawns,the ground masala ,peas and the rice.
Saute well.
Add the coconut milk and water,salt to taste.
Mix well and pressure cook it for 2 whistles .
Garnish with coriander leaves and serve with a wedge of lime and a good raita.

My weekend lunch ...done

Thursday, 28 May 2015

Koliwada Prawn Fry

Perfect 'drinks' snack..,yummy side dish Prawn koliwada...

Prawns shelled and deveined 25 to 30 pieces
Upto I cup ,thick curd
Half a cup besan
Juice of 1 lime
Chilly powder 1 to 2 tsp ...according to taste
Turmeric powder 1 tsp
Coriander and jeera powder 1 tsp each
Salt to taste

Mix the prawns and all other ingredients .
keep aside for 20 mins.
Deep fry the prawn pieces...till crisp and golden brown.
Serve with crisp fried curry leaves and slivers of  onion....yummmm