Daily Archives: November 19, 2015


Mutta Kaima Urundai

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Preparation time  :  30 minutes
Cooking time       :  20 minutes
Serves                 :  6 members

Description

There are times when your mind gets blank and does not work like it always does. Right now, I am in that state of blankness about this dish and what to recollect or write about it. A dish i got to know only recently after one of my cousin sister was married to a town in Tamil Nadu called eroad. Well, nothing out of the box but a tamilian reinterpretation done to the British scotch eggs and the North Indian nargisi koftas. We being a large family (hubby dear often address’s our family as a circus family) with 28 first cousins. All married with Tamil, Malayalam and Urdu speaking spouses. The latest addition, my last cousin brother’s NRI wife. So our food habits have also taken twists and turns as each addition to the family has its own influence through food and culture. I make sure to steal the authentic new recipes from every one for sure. Like wise this recipe was one such. I do make the same with quill eggs at time’s which is apt for single serving and adds a surprise element to the dish when bit in to see an egg inside letting temptation take over your senses. This dish is a perfect harmony of goodness and taste that I consider is best served during a festive season meal to create a memorable spread. So rock it with these sophisticated accompaniment In style all.

Ingredients
Quantity
Boiled eggs3
Mutton keema ( boneless mutton mince )150 grams
whole dry red chillies2
roasted gram/Pottu kadalai/varu kadalai1 tablespoon
cashewnuts4
fennel seeds1 tablespoon
grated coconut2 tablespoons
small onions/Shallots6
garlic flakes3
grated ginger2 teaspoon
cardamom1
cinnamon1/2 inch
clove1
curry leavesfew
Raw egg1
Saltto taste
Oilto deep

Method

  • Heat oil. Add cinnamon, cardamom, clove and curry leaves.Once they crackle add ginger and Saute.
  • Top with garlic,small onions and saute for a few seconds.
  • Add the green, red chillies, cashew and saute till the ingredients get roasted well.
  • Then add fennel seeds and saute until a good aroma arises. Add coconut,saute it.
  • Finally add roasted gram and give a slight roast.set aside and cool completely.
  • Heat little oil and saute the minced mutton for 5 – 8 minutes.
  • See to it that it gets half cooked and water gets dries up completely. Cool the minced mutton.
  • Grind all the roasted ingredients together except for minced mutton with out adding water. Then add mutton and salt.
  • Grind to get a thick smooth dough like mass of mixture.
  • Add egg to the ground mixture and mix well. Taste and adjust seasoning.
  • Make big lemon sized balls and flatten with no cracks.
  • Place one boiled egg in the middle and slowly cover the boiled egg entirely with the minced meat mix with no cracks and holes.
  • Do the same with all the boiled eggs and ground minced meat mix.
  • Heat oil to deep fry in medium flame. Deep fry the mutta kaima urundai to a dark golden brown colour and crisp.
  • Drain, cut into equal half with the help of a sharp knife and serve hot as it is.

Notes

  • Make sure to use the exact quantity of ingredients mentioned or else the minced meat cover will not taste or turn out good.
  • While grinding the mixture don’t add water.Or else it will absorb more oil.
  • Heat oil in medium flame to deep fry. If fried in high flame the outer layer becomes dark soon but it will not get cooked inside.
  • you can follow the same to do chicken kola urundai.
  • Make sure there are no cracks before deep frying the mutta kaima urundai as they tend to suck in oil and look terrible.

Butter scotch cake

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Preparation time  :  35 minutes
Cooking time       :  30 minutes + assembling and decorating 20-25 minutes
Serves                 :  10 members

Description

Birthday cake’s always bring in a splash of child like delight to all of us. I remember those by gone days of our local bakery birthday cakes with florescent coloured hard icing roses where the birthday celebrating person gets to choose their favourite rose first, with the rest of us just left to gaze. I always wanted those half bloomed roses but have never ever finished eating one. Then came the days of ordering 2 1/2 kg cake at boarding school and it always had to be a chocolate cake. The joy in cutting the cake to celebrate with friends and there after getting to manage the left over cakes was a big task. Umm.. Birthday’s are natures way of to telling us to eat more cake. After marriage birthdays were just another normal day until my beloved gal started to bake and decorate cakes. She made a lovely fondant cake with roses (yet again roses that took me back to those by gone days of hard icing roses) and after a long while we as a family were together to celebrate. seeing my gal bake and decorate cakes and helping her when ever I could made me want to give a try as well. I did with my baby steps of few cakes as a beginner but not to the extent of my gals perfection. Now it’s become a must at home to bake a cake for every ones birthday and when it is hubby dear’s birthday who was sick then.. It had to be the best as well to pep him up. Broke my head and came up with this butter scotch cake. Made it but could not taste it until it was cut. The cake was cut with just the two of us letting us know the reality of the future that’s ahead for our togetherness. Sick hubby dear loved the cake. I was blown away and could not stop with one big piece. Made sure to share the cake immediately with my in – laws, cousins and my friends not wanting to gulp in more calories. Took the remaining to my Zumba class and it was a celebration of cake eating that took all of us to the child like delight I mentioned before….. Well cakes are for life not just for birthdays.

Recipe source : taste of home .com

Ingredients for the cake

Ingredients
Quantity
Butter scotch chips2/3 cup ( I used caramelised nuts in sugar balls instead which taste like chikki )
Water1/4 cup
Butter1/2 cup
Sugar3/4 cup
Brown sugar3/4 cup
Eggs3
Flour2 and 1/4 cups
Baking soda3/4 teaspoon
Baking powder1/2 teaspoon
Salt1/2 teaspoon
Butter milk1 cup

Ingredients for filling

Ingredients
Quantity
Sugar1/2 cup
Corn flour1 tablespoon
Condensed milk1/2 cup
Water1/3 cup
Egg yolk1 lightly beaten
Butter scotch chips1/3 cup ( I used caramelised nuts in sugar which taste like chikki )
Butter2 tablespoons
Walnuts1 cup chopped
Coconut flakes1 cup ( I used fresh grated coconut )
Whipped cream3 to 4 cups or more depending on the decoration done

Method

  • Preheat the oven to 375 degree Fahrenheit. Line two 9 inch cake pans with butter paper and grease well.
  • Microwave the butter scotch chips and water for one minute. Mix in every interval of 20 seconds to smooth. Cool to room temperature.
  • With the help of an electric beater beat butter and sugar to fluffy. Add eggs one at a time beating well.
  • Mix flour, baking powder, baking soda and salt together.
  • Alternatively add flour mix, melted butter scotch mix and butter milk into the butter and beat well in three batches. Mix well to get a cake batter.
  • Pour into prepared pans. Bake at 375 degree Fahrenheit for 25 to 30 minutes to done in the preheated oven. Remove and cool completely.

Filling method

  • Mix sugar, corn flour and milk together. Bring to boil over medium heat.
  • Remove the mix from heat and add the beaten egg yolk mixing vigorously making sure it blends into the milk with out getting split or cooked.
  • Place over low flame and keeping stirring for two minutes.
  • Remove from heat and add the butter scotch nuts, butter, coconut and milk maid. Mix well and Cool completely.
  • Add one cup of whipped cream to the cooled filling and keep aside in the refrigerator.

How to proceed

  • Cut both the cooled cakes horizontally into equal halves.
  • Sandwich them with the filling and stack then one over the other.
  • Frost the stacked cake with remaining whipped cream.
  • Decorate with butter scotch bits. Cake is ready.

Notes

Store the cake in the refrigerator if humid.


Butterfly Chicken

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Preparation time  :  20 minutes + 1 and a 1/2 hour marination time
Cooking time       :  8 -6 minutes for each batch deep fried
Serves                 :  5 members

Description

It’s always a pleasure to be with friends and good food around. Like wise, on a visit to my friend Lalitha’s home for a high tea party. She had made these butterfly chicken which was irresistibly Devine. A few weeks passed by and I came across the same dish in a foodie group shared by Naveen hafeez. Saved the innovative concept recipe and gave it a try to add more glamour to my eid spread. The butterfly chicken was moist inside with the goodness of the crisp potato cover sure raised eye brows in the table. My friend Lalitha had her butterfly chicken air fried where the chicken wasn’t as moist as the deep fried ones I made. This recipe is for sure keeps as this dish does not need a time or reason to be eaten. I tasted one piece of the crisp, chunky dish, followed it with another and another, and couldn’t stop ( shameless me ). This simple and basic dish works well as a finger food for parties. Every time I have a large party or have to set a buffet, I make it in mini sizes. So they just vanish in the mouth. For a sit down meal, I recommend making larger ones. Let’s just say you try this recipe once and you will be making many of these over and over again under special requests.

Recipe source : Naveen hafeez

Ingredients
Quantity
Potatoes2 sliced into thin rounds
Boneless chicken1/2 kg cubes
Egg1
Flour5 tablespoons
Salt + pepper + chilli flakesto taste
Soya sauce1 teaspoon
Red chilli sauce1 teaspoon
Baking powder1 teaspoon
Oilto deep fry

Method

  • Mix cleaned chicken with baking powder and set aside for ten minutes.
  • Wash the chicken well and drain.
  • Marinate chicken with salt, pepper, red chilli sauce, soya sauce, egg and red chilli flakes for half an hour in the refrigerator.
  • Place one piece of marinated chicken over a potato slice. Fold the potato slice into half with the chicken between and skewer into a tooth pick.(can do one piece, two or three according to your wish as you want to serve).
  • Do the same to all the potato slices and chicken pieces. Place in the refrigerator .
  • Mix flour, salt and chilli flakes to taste with little water to get a loose watery batter.
  • Heat oil to deep fry. Dip each chicken skewer into the batter and drop into medium hot oil in batches.
  • Deep fry to golden and crisp. Drain and serve hot with dips of choice.