Daily Archives: March 6, 2015

Pineapple caramel pudding

Preparation Time : 10 minutes

Cooking Time : 20 -25 minutes

Serving : 6-8 members

Description

Pineapples …. This rough , rugged , thorny fruit was always taken for granted by me . As , when a kid this one fruit was grown wildly on its own at my grand mothers back yard in Palghat . I still remember the numerous tears in my body caused by the leaves of this plant while playing around . The fruit was always there on the table for lunch or a brunch but never did it fancy me at any point . I preferred to eat the raw mangoes instead . Only after my married life did I realise the importance of this fruit as when ever needed … We had to buy it . Slowly started eating the fruit for the only reason of not wanting to waste it . The left overs were left to experiment with in the kitchen where initially what ever I made gave a sour taste . This pudding also was one such experiment where the entire pudding had to go into the bin . Latter got to know the flaw that raw pineapples used will give a sour taste later …so had to cook them a bit and then use in specific recipes . Here I have used tinned pineapples that’s hassle free and we all like to add our own personal touch isn’t it ? Practically its fool proof and accommodating to most adjustments . The best part of this classic dessert is its delicate and has a slight wobble that defines its own signature flavour and distinct aroma . With every error made .. that let way to correct and learn more as well . The versatility is what makes it so special about this sinful indulgence .

Ingredient

Ingredient	Quantity
Sugar	5 tablespoons
Water	2 tablespoons
Tinned pineapple slices	4 to 5
Butter	2 tablespoons
Condensed milk	1 tin
Room temperature Milk	1 tin of the condensed milk tin
Eggs	2
Vanilla essence	1/4 teaspoon

Method

Heat butter in a wide non stick pan . Add the pineapple slices and fry to a golden color on both sides . Remove and keep aside .
Mix sugar and water together and bring to boil and caramelize it to a dark golden color syrup .
Pour the golden sugar syrup into a pudding dish that can fit into your pressure cooker to be boiled .Arrange the pineapple slices over the caramelized sugar syrup in a decorative manner . Place aside for the caramel to set and harden .
Blend together – milk ,eggs, condensed milk and vanilla essence to a runny smooth mixture .
Gently pour over the set pineapple caramel . Cover the pudding dish with a lid or foil paper . Place inside the pressure cover over a water bath of around 3 cups on top of a small stand for the pudding vessel to sit firmly over .
Close the pressure cooker with its lid and pressure cook for three whistles . Once the whistle sound subsidies open the cooker , remove the pudding carefully and cool down completely.
Place in the refrigerator to chill for six hours or over night . Run a wet knife all over the edges of the set pudding . Invert it over to a serving platter ,cut and serve in style .

vegetable pakoda

Preparation Time : 15-20minutes

Cooking Time : 2-3 minutes for each batch deep fried

Serving : 3-4 members

Description

My secret love affair with un – healthy deep fried snacks go way behind to my childhood days . Since then , till date this one affair is going steady and strong with no misunderstanding or change . My taste buds have been evil towards me to like such stuff … Adding a hell lot of calorie where I end up with a battle of deep fried snacks verses healthy alternatives. Obviously the deep fried snacks do take over most of the time . At an age of innocence where I knew nothing about food , healthy eating , staying fit etc … I remember eating hot deep fried home made pakoras non stop . That night was the first time that I had indigestion and an uneasy feeling in me not letting me sleep . The final result was I vomited and only then did I know what over eating does . Crazy breed me . My gal is just the opposite of me . Always alert about what to eat and what not to but there are times when she does treat herself . Like wise this was one experiment that we did together while she was here at my place for a holiday . We snuggled up with this comfortable snack on a rainy day that was perfect for a quick bite guaranteeing to notch up our snacking with memories to cherish of our mother – daughter time together .

Ingredient

Ingredient	Quantity
Carrot	1 big cut into thin strips
Potato	1 big
Capsicum	1/2
Cabbage	shredded to thin and long 1 cup
Onion	1 big sliced
Ginger	1/4 teaspoon grated
Green chilly	1 chopped
Curry leaves	5 chopped
Red chilly powder	1/4 teaspoon
Salt	to taste
Chick peas flour / besan / kadalai maavu	1/4 cup
Water	two sprinkles with hand
Soda salt	two pinches
Oil	to deep fry

Method

Cut carrot , potato and capsicum into thin , long strips like we cut for noodles .
Mix all the veggies together along with onion , ginger , curry leaves and green chilly .
Top with red chilly powder , salt , chick peas flour and soda salt . Mix well . Sprinkle one hand of water Over the vegetable pakoda and mix well .
The mix might seem too thick but the veggies will let out its water and give moister to the mix . Set aside for ten minutes covered .
Heat oil to deep fry in a wide kadai. Roll the pakoda mixture into lemon sized balls and drop into medium high heated oil in batches of four at a time . Fry for 3-4 minutes to a golden color and crisp texture .
Drain and serve hot with tomato ketchup or coconut chutney . Vanishes off the plate with out a dip actually .

Pilachappam

Preparation Time : 20 minutes

Cooking Time : 1-2 minutes for each pilachappam

Serving : 3-4 members

Description

Every time there’s a wedding in the family , we get to know new set of people , new customs , new slang of the same language that you talk every day to food habits for sure . I make sure to ask and take note of the new authentic recipes from the newly wedded bride after a while when I get comfortable with the individual. This recipe is one such that I took note from hubby dear’s first cousin sister fathima , who was married off to a place called trichy in Tamil Nadu . Her in- laws native is a coastal Muslim village called amma pattinam where fish is the most popular main dish . I did take note of a few more recipes from her and was amazed that the use of tomatoes are nil in all the recipes but each recipe does have a natural tang to it some how . The magic of authentic recipes sure does amaze you like always . This dish is basically a prawn pan cake that is had as it is with no dips or curries , mainly for breakfast . These time – tested, treasured family recipes are an introduction to the distinctive traditional cuisine from our ancestors that gives us a opportunity to learn and try these age old ancient recipes that have been handed down from one generation to the next . I hope that this cherished family recipe of hubby dear’s cousin will continue to be enjoyed by you all and the future generations.

Ingredients

Ingredients	Quantity
Small prawns cleaned	1/4 kg
Rice flour / iddiappam flour	1 cup
Eggs	3
Thick coconut milk first extract	1 cup
Thin coconut milk second extract	1 cup
Small onions	1/4 kg chopped
Green chilly	2 chopped
Salt	to taste
Curry leaves	6 chopped
Cumin powder	1 1/2 tablespoons
Fennel seed powder / perumjeeragam powder	1 1/2 tablespoons
Turmeric powder	1/4 teaspoon
Soda salt	a pinch
Ghee or oil	little to drizzle around each pilachappam

Method

Mix small onions , green chillies , curry leaves , cleaned prawns , cumin powder , fennel powder , salt to taste and thin coconut milk second extract together .
Bring to boil and cook the prawns to well done and gets to a gravy consistency masala . Remove from heat and cool completely. Mix rice flour , eggs , thick coconut milk first extract , soda salt , cooled prawn gravy together to get a dosa batter consistency batter .
Taste and adjust seasoning . Heat a griddle/ dosa pan ( I used my non – stick small pancake griddle ) grease with ghee or oil . Pour around one big ladle of batter over the hot griddle to a small round shape .
Drizzle ghee or oil around and cook until you see bubbles on top .Takes around 50 seconds to a minute . Turn over and cook for 30 seconds . Remove and serve hot as it is with no dips or curries .

Avocado hummus

Preparation Time : 5-8 minutes

Cooking Time : nil

Serving : 4 members

Description

Avocado was one ingredient that I used to wonder as to what is this when ever seen in magazines and recipes ?? A fruit or a vegetable ?? How will it taste to a million doubts in mind . Not knowing that it was the same fruit that I buy on my every visit to Kodaikanal but known as butter fruit locally . All I used to do was add sugar and blend it with chilled water and serve it as a fresh fruit juice . Once when watching the telly about a Mexican food show , I took note of the seed and it was similar to the butter fruit seed . Those days of no google where we had to assume and get things right let me to come to a conclusion of both the fruits are the same . Latter when I had access to the world wide net , did check and confirmed my doubt . For all the lost time , now the avocado is available locally at my place and now sky is the limit to play around it with a bit of innovation. Like wise , this was one try with a twist of replacing boiled chick peas with avocado pulp as a healthy alternative . Now this is served at home both as a daily fare and as part of festive occasions. The beauty of this dish lies in the fact that there is no cooking over the stove top , simple recipe to follow , big on flavours , it’s yum , creamy and can be done at the last minute that’s low on effort . Pressed for time ? Don’t fret , this recipe will have you out of the kitchen in a jiffy .

Ingredients

Ingredients	Quantity
Ripe avocados/ butter fruit	2 cups flesh alone
tahini paste	2 tablespoons ( roasted saseme paste 1/2 cup ground with 1/4 cup olive oil together to a smooth paste is tahini paste )
garlic	2 pods
lime	½ nos
olive oil	2 table spoons
salt	to taste
cumin powder	1/2 teaspoon
chilli flakes	1/4 teaspoon

Method

Grind avocado flesh tahini paste , garlic and olive oil together to a smooth , thick , creamy paste .
Add salt to taste and lime juice . Mix well . Taste and adjust .
In a shallow plate , spread the hummus . Top with cumin powder and chilli flakes .
Make a dent in the Center and pour some olive oil . Top with a spring of coriander leaf . serve with vegetable sticks , pita bread or normal toasted bread sticks .
I use vegetables like carrot , celery sticks , capsicums , cucumbers ……..