Achappam അച്ചപ്പം

1. പച്ചരി - അര കിലോ 
2. പഞ്ചസാര - 2  കപ്പ്
3. കോഴിമുട്ട -  5  എണ്ണം 
4. എള്ള്  -  അര ടീസ്പൂണ്‍  
5. തേങ്ങാപ്പാല്‍  - 2 കപ്പ് 
6. എണ്ണ  - 500 മില്ലി 

പാകം ചെയ്യുന്ന വിധം 

•  പച്ചരി കുതിര്‍ത്തി പൊടിച്ചെടുക്കുക.
• പഞ്ചസാരയും മുട്ടയും ചേര്‍ത് പതപ്പിക്കുക.
• ഇതും തേങ്ങാപ്പാലും എള്ളും ചേര്‍ത്ത് നന്നായി കലക്കുക.
• ചീനച്ചട്ടിയില്‍ അച്ചു മുങ്ങത്തക്കവിധം വെളിച്ചെണ്ണ ഒഴിച്ച് തിളപ്പിക്കുക.
• വെളിച്ചെണ്ണയില്‍ അച്ച് മുക്കിയെടുത്ത് മുക്കാല്‍ ഭാഗം വര മാവില്‍ മുക്കിയശേഷം എണ്ണയില്‍ ഇടുക.
• അല്‍പസമയം കഴിയുമ്പോള്‍ അച്ച് കുലുക്കി മാവു എണ്ണയില്‍ വീഴ്ത്തുക.
• പാകത്തിന് മൂപ്പിചെടുക്കുക.

SURPRISE COOKIES

SURPRISE COOKIES

Ingredients

dates

(replace seeds with almonds or walnuts or a piece of chocolate)

margarine at room temperature   250GM

sugar  1 cup

egg      1

flour     4 cups

baking powder  2 tsp

drop of vanilla 

desiccated coconut and/or crushed nuts

another extra egg

Instructions 

Cream sugar n margarine, add the egg n beat well. Sieve the flour with baking powder then add it in. Mix together. (If the mixture feels too stiff add some milk a tsp. at a time).

Make small balls, press them flat. Put a date in the center (replace seeds of the dates with almonds or walnuts). Form the dough into an egg shape around the date.

Once all are done, dip one by one in beaten egg then roll in desiccated coconut or crushed nuts. Bake till golden...around 25mins or so at 180C!

PIZZA WRAP

PIZZA  WRAP

Method

1. Take a  bowl and add 1/4 cup of just warm water. dissolve your dry yeast in it.then add 2 tbspn of flour. mix well and keep aside for 10-15 min
2. In a bowl, mix flour, salt .
3. Add sugar , milk. and olive oil to the flour and mix. add yeast mixture
   
   
4. Make a smooth dough. Knead for 5 minutes. Keep aside covered with a wetted towel. Preferably in a warm place. I keep inside the oven with oven light ON. After an hour or 1 & 1/2 hour, the dough would have doubled and risen.
5. punching the dough and remove the air bubbles out. then let it ferment for one more  time. keep in the same place  by covering with same cloth. for  1/2 hr

    6.   spread some flour on the flat surface 



Roll pizza dough into a rectangle the length of your baking sheet. It can be wider than the sheet because you will be folding the sides in. Place the dough on the baking sheet and let the sides hang off.

Put sauce on the center half of the dough.



Just like pizza, add your toppings (our favorites are pepperoni, olives, and mushrooms). Calzones can be a good way to use up leftovers. Any small amounts of meat, cheese and vegetables can be put into the calzone.



Then add cheese.



Now comes the special part. Cut the dough on the sides at about 3/4 inch intervals. Don't cut all the way to the filling.



This is what it looks like when all the cuts are made.



Then "wrap the baby." (That's what my friend said it looked like when I showed her how to make this recipe!) Start at the bottom and alternating sides, overlap the strips of dough onto the filling in a lattice pattern. You can stretch the pieces to fit all the way over the filling.



Here is the calzone ready to bake. Bake your calzone at 375° F (190° C) for about 25-30 minutes.

EGG ROLLS

EGG  ROLLS

4 EGGS
SPRING ONION
TOMATO
GREEN CHILLI
SPINACH
RECIPE- chopped SPRING onion and tomatoes,chili add in vegitable oil on pan. and cooked about 5 minutes before adding the spinach, then cooked the tomatoes for another 3 minutes.
-While all this was getting good and cooked,whisked up three eggs, a little bit of milk, some salt, and some pepper. Then added the egg mixture to the veggie mixture and started the cook then roll n roll..then cut pices.its reddy...yummy egg roll.

Peanut Butter-Oatmeal- Butterscotch Chip Cookies

Peanut Butter-Oatmeal- Butterscotch Chip Cookies

Ingredients

• Plain flour (maida) – 1 cup
• Baking soda – 1 tsp
• Salt – ¼ tsp
• Unsalted butter – ½ cup, room temp
• Creamy peanut butter – ½ cup
• Sugar – ½ cup
• Light brown sugar – ⅓ cup
• Vanilla essence – ½ tsp
• Egg – 1 @ room temp
• Oats – ½ cup (I used regular Quaker oats)
• Butterscotch/Chocolate chip – 1 cup        
• STEP BY STEP PICTURES ARE HERE
• Whisk together the four, baking soda and salt; set aside. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla essence, about 3 mins…
• 
  Add the egg and beat to combine. On low speed, gradually add the flour until just combined…
  
  Stir in the oats, and the butterscotch/chocolate chips and mix until the dough comes together…
  
  Place the shaped dough onto prepared baking sheets about 2 inches apart (refer notes). Bake for 10 mins (refer notes) or until the cookies are lightly golden…
  
  
  

Instructions

1. Preheat oven to 180 C, 10 mins before baking. Line two baking sheets with parchment/baking paper.
2. Whisk together the four, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla essence, about 3 mins. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and the butterscotch/chocolate chips.
4. Use a large cookie scoop (3 tbsps) and drop dough onto prepared baking sheets about 2 inches apart (refer notes). Bake for 10 mins (refer notes) or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temp.

cute Pizzas

cute Pizzas

Spicy Chicken Masala

Minced chicken cooked with lots of spices and veggies makes a delectable filling to satisfy your carvings. I usually sneak in a bit of veggies into our meat dishes, so the use of beans and carrots.

Ingredients

2 cups chicken, cooked and minced

2 tablespoon oil

2 cups onion, finely sliced

1 ½ medium tomato, chopped

1/3 cup coriander, chopped

handful curry leaves, torn to small pieces

1 green chili, sliced

1/3 cup green beans, finely sliced

1/3 cup carrot, finely grated

3 teaspoon ginger-garlic paste

1 ½ teaspoon Kashmiri chili powder

1 ½ teaspoon garam masala powder

pinch turmeric

1 ½ teaspoon coriander powder

1 teaspoon pepper powder

1 teaspoon fennel powder

2 teaspoon meat masala (I used Nirapara)

juice of one small lime

salt, to taste

generous splash water

Directions

For the meat, I cooked 2 chicken breasts with salt to taste, ½ teaspoon pepper powder, ½ teaspoon fennel powder and a pinch of turmeric. Then the meat was drained and minced by hand. You may use a food processor to pulse-process the chicken, if you like. Set aside.

Heat 2 tablespoon oil in a large nonstick frying pan over medium-low heat. Add onions and stir-fry for 10-15 minutes or until the onions become translucent and a bit brown. Add ginger–garlic paste, sliced chili and curry leaves and cook for 1 minute, before adding the tomatoes. Cook the tomatoes until soft and pulpy, about 3-4 minutes. Then add carrot and bean and stir-fry for 2 minutes. Tip in turmeric, coriander, chili, fennel and pepper powders and cook for 1 minute more. Season with salt. Now, tip in the minced meat; add garam masala and meat masala powders. Drizzle with lime juice and stir fry everything together for 3-4 minutes adding a generous splash of water to keep the masala moist. Finally add the chopped cilantro, mix well and cook for two more minutes. Before you take off the heat, you can add a drizzle of coconut oil for an authentic Kerala taste, if you like.

Ingredients

puff pastry squares, thawed

shredded mozzarella cheese, thawed

sliced black olives, to garnish

For the sauce

4 tablespoon tomato ketchup

1 heaped teaspoon dried oregano

½ teaspoon dry basil

½ teaspoon dry marjoram

salt, to taste

Directions

Heat the oven to 375^oF or 190^oC.

Meanwhile, mix the entire ingredient for the sauce and set aside.

Roll out the pasty sheets to stretch it a bit, one at a time, on a slightly floured surface. Cut into 4 equal squares using a sharp knife. Prick the surface with a fork, and spread a teaspoon of the sauce on to each mini square leaving a tiny edge, if possible. Then top with a teaspoon of the chicken masala. Sprinkle with the cheese and place a sliced olive on top.

Place the squares on a baking sheet lined with parchment paper and bake for 10-15 minutes until the pastries are golden brown and the cheese is melted. 

Chicken Puffs

Chicken Puffs

Spicy Chicken Masala

Minced chicken cooked with lots of spices and veggies makes a delectable filling to satisfy your carvings. I usually sneak in a bit of veggies into our meat dishes, so the use of beans and carrots.

Ingredients

2 cups chicken, cooked and minced

2 tablespoon oil

2 cups onion, finely sliced

1 ½ medium tomato, chopped

1/3 cup coriander, chopped

handful curry leaves, torn to small pieces

1 green chili, sliced

1/3 cup green beans, finely sliced

1/3 cup carrot, finely grated

3 teaspoon ginger-garlic paste

1 ½ teaspoon Kashmiri chili powder

1 ½ teaspoon garam masala powder

pinch turmeric

1 ½ teaspoon coriander powder

1 teaspoon pepper powder

1 teaspoon fennel powder

2 teaspoon meat masala (I used Nirapara)

juice of one small lime

salt, to taste

generous splash water

Directions

For the meat, I cooked 2 chicken breasts with salt to taste, ½ teaspoon pepper powder, ½ teaspoon fennel powder and a pinch of turmeric. Then the meat was drained and minced by hand. You may use a food processor to pulse-process the chicken, if you like. Set aside.

Heat 2 tablespoon oil in a large nonstick frying pan over medium-low heat. Add onions and stir-fry for 10-15 minutes or until the onions become translucent and a bit brown. Add ginger–garlic paste, sliced chili and curry leaves and cook for 1 minute, before adding the tomatoes. Cook the tomatoes until soft and pulpy, about 3-4 minutes. Then add carrot and bean and stir-fry for 2 minutes. Tip in turmeric, coriander, chili, fennel and pepper powders and cook for 1 minute more. Season with salt. Now, tip in the minced meat; add garam masala and meat masala powders. Drizzle with lime juice and stir fry everything together for 3-4 minutes adding a generous splash of water to keep the masala moist. Finally add the chopped cilantro, mix well and cook for two more minutes. Before you take off the heat, you can add a drizzle of coconut oil for an authentic Kerala taste, if you like.

Ingredients 

10 square puff pastry

1 egg, beaten

chicken masala, as needed

Directions

Thaw the pastry squares, as needed, separating the sheets and laying them on a tray lined with parchment paper, at room temperature. Thaw until completely and evenly moist, but not dry. With the high heat index, it usually takes me around 30-45 minutes.

Heat the oven to 375^oF or 190^oC.

Meanwhile, trim the sides of the pastry with a sharp knife, to make smaller squares, if you like. Don’t worry about wasting pastry—you can put them to great use with a simple, yet delectable recipe. Just scroll down toward the end of this post to have a sneak view.

For rectangular shapes, spread the mixture lengthwise over half of the dough to within ½ inch of edges. Then, fold dough over the filling, and pinch or press the edges together to seal. Use a fork, if you like.

Besan Laddu Recipe

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Serves: 8 pieces

Ingredients:

1 cup Gram Flour (besan/chickpea flour)

1/4 cup Ghee (clarified butter)

1/2 cup Powdered Sugar

5-7 Saffron Strands

1/4 teaspoon Cardamom Powder (green elaichi powder)

1/4 teaspoon Nutmeg Powder (jaiphal powder)

1 tablespoon Sliced Almonds, for garnishing

1 tablespoon Sliced Pistachio, for garnishing

Directions:

1. Sieve gram flour in a large bowl or a plate and keep it aside.
2. Heat ghee in a kadai or heavy based pan over low flame.
3. When ghee starts to melt, add sieved gram flour.
4. Mix well using spatula.
5. Roast it over low flame until it turns golden brown, stirring constantly. When it is roasted properly, you will get the nice aroma from it. It would take approx 7-10 minutes, however, time may vary depending on the thickness of pan or kadai you are using.
6. Turn off the heat, add saffron strands, nutmeg powder and cardamom powder. Mix thoroughly.
7. Transfer to a large plate and let it cool for approx. 8-10 minutes. When mixture is slightly warm, proceed to next step.
8. Add powdered sugar and mix.
9. Mix until sugar is propely blended with roasted flour and mixture turns smooth.
10. Divide it into 8 small equal portions and give them a shape of laddu.
11. Garnish besan laddus with almond slice and pistachios and let them cool at room temperature. Serve with snacks or store them in an airtight container.

Tips and Variations:

• Add 1/2 cup coarsley ground besan flour and 1/2 cup smooth gram flour instead of 1 cup smooth flour for a crispy texture to prepared laddus.

Taste: Sweet and Soft

Corn Tikki Recipe

Corn Tikki Recipe

Ingredients:

3/4 cup + 1/4 cup Sweet Corn Kernels, boiled

2 medium Potato, boiled, peeled and mashed

1/2 cup Dry Breadcrumbs

2 Green Chillies, deseeded and finely chopped

1/2 teaspoon grated Ginger

4-5 Garlic cloves, minced

4 tablespoons Coriander Leaves, finely chopped

1/2 teaspoon Garam Masala

2 teaspoons Lemon Juice

Salt

Oil

Directions:

1. Coarsely grind 3/4 cup boiled corn kernels, ginger, garlic and green chillies and make a corn paste.
2. Take mashed potatoes to a large bowl. Add breadcrumbs, corn paste, 1/4 cup whole corn kernels, coriander leaves, garam masala, lemon juice and salt. Mix well.
3. Grease palms with oil and divide mashed potato-corn mixture into 12 equal portions. Roll each portion into ball and flatten it to make round shaped 1/3 inch thick pattie.
4. Heat non-stick frying pan (tawa) or griddle for shallow frying. Drizzle 2 tablespoons oil and spread it. Place 6-7 patties over it and cook over medium-low flame until bottom surface turns golden brown or for approx. 2-3 minutes.
5. Flip them and cook another side until golden brown.
6. Transfer prepared tikkis to a plate and shallow fry remaining patties. Corn tikkis are ready for serving. Serve them hot with tomato ketchup and assortment of chutneys.