Posts by OCS | Saute Fry N Bake

Kashmiri kawa tea

Preparation time : 5 minutes
Cooking time : 5 minutes
Serves : 2 members

Description

After a long tedious road trip from sri nagar to gulmarg in Kashmir. We were welcomed at the vintage hotel with hot Kashmiri kawa tea. I am not a tea person but in that cold and chill wether, I wanted to soothe myself with a hot drink. Took a cup and saw almonds and saffron floating. My mom with raised eyebrows gave a sign with out opening her mouth expressing the tea is too good. I took my first sip and it was refreshing with a new combination of nuts and saffron in it. I shamelessly had another cup too. I made sure to ask the waiter who came to pick up the cups after some time about what this tea’s name is. He told “kawa”. Now I wanted to know how it is made. Though we have access to a million recipes of any dish that we want to know about, there is nothing like getting to know a recipe through the concerned person who made it. I made sure to get the recipe from the chef there. Through out my gang ( parents, children and hubby dear ) were making fun of me about thi. Well only a food fanatic like me will know what it means to get a recipe, then try it out and share it with you all for free with a bonus of my thoughts and crazy stories attached with it. Kashmir with its abundance of natural beauty offered me a wide range of their authentic tea’s too. That did get me addicted and yet another reason to fall in love over and over again with Kashmir.

Ingredients	Quantity
Green tea	1 teaspoon
Almonds	7 peeled and powdered coarsely
Cardamom	3
Cinnamon	1 inch piece
Sugar	3 teaspoons
Saffron	a pinch
Water	3 cups

Method

Grind green tea, cinnamon and cardamom’s to a coarse powder.
Boil 3 cups of water. Add the coarse powder. Boil for five minutes in low flame.
Strain the tea. Add sugar and saffron. Mix well. Garnish with almonds and serve hot.

Chicken cheese kola urundai biriyani

Preparation time : 40 minutes
Cooking time : 1 hour – 30 minutes
Serves : 6 members

Description

Experimenting with new types of biriyani is my daughter’s favourite time pass. At home hubby dear being loyal to the authentic mutton biriyani, a new avatar biriyani is not welcome at all. When I need a break, I try new versions of the biriyani only on hubby dears absence to refine some of my cheffy skills cranking up the fun in the kitchen. This one also was done so. My love for kofta’s ( kola ) made me try this by adding a twist of cheese to them. With fingers crossed, tasted and my first mouth full, I felt the perfect balance of flavour’s, textures and taste that satisfied my cravings taking me on a wild delicious flavour trip. This brilliantly versatile biriyani did awaken me about a contemporary Appeal that can be done to an Indian staple in incredible ways. After all…. Isn’t variety the spice of life?

Ingredients for kola urundai

Ingredients	Quantity
Boneless raw chicken	1/4 kg ground to a smooth paste with out water
Bread slices	2 blitz to a coarse powder with out adding water
Coriander leaves	1 tablespoon chopped
Grated cheese	2 tablespoons
Chilli flakes	1 teaspoon
Pepper powder	1/4 teaspoon
Salt	to taste
Garlic paste	1/2 teaspoon
Egg	1 whole

Method for kola urundai

Mix all the above ingredients together. Check seasoning and keep aside.

Ingredients for gravy

Ingredients	Quantity
Onions	4 sliced
Tomato	3 big chopped
Green chillies	10 slit
Coriander leaves	3 tablespoons chopped
Mint leaves	3 tablespoons
Cinnamon	2
Cloves	2
Cardamom	2
Ginger and garlic paste	1 teaspoon each
Salt	to taste
Ghee	5 tablespoons
Turmeric powder	1/4 teaspoon
Red chilli powder	1 teaspoon
Lime juice	1/2 a lime

Method for gravy

Heat ghee. Top with cinnamon, cloves and cardamom. Once they crackle add onions and sauté to golden in colour.
Add ginger and garlic paste. Sauté to crisp. Top with tomato, salt, green chillies, coriander leaves and mint.
Sauté until tomatoes break down and ghee floats on top.
Top with turmeric powder and red chilly powder along with 2 and 1/2 cups of hot water. Bring to boil.
Make lemon size balls out of the chicken kola mix. Drop into the gravy.
Shake the vessel so that the kolas roll over and cook evenly on all sides for five minutes on high flame and five minutes on low flame.
Add lemon juice. Taste and adjust seasoning. Remove from heat.

Ingredients for biriyani

Ingredients	Quantity
Basmathi rice	2 and 1/4 cup boiled with water and salt to 3/4 cooked
Ghee	6 tablespoons
Curd	6 tablespoons
Rose essence	2 drops
Saffron	a pinch
Salt	to taste

Method for biriyani

Mix all the ingredients together mentioned under the biriyani ingredients.
Layer a heavy bottomed vessel with mixed rice 2 ladles. Place 6-8 kolas over with 2 ladles of gravy.
Repeat the layers until all the rice and kola gravy is over.
Cover the vessel. Place over a hot griddle / tawa on medium heat.
Cook for 15 minutes. Serve hot with onion raitha.

Tapioca Biriyani

Preparation time : 30 minutes
Cooking time : 45 minutes
Serves : 6 members

Description

Biriyani in any form excites us all .
This was a try I did after watching a cookery show on the telly where they showed a road side vender making the tapioca biriyani with beef in Calicut. I was blown away with the idea with what done to a staple that’s adapted to suit the brew available. Tried it out with my twist and turns as always. The melting fat of the meat along with spices on the tapioca was a marriage made in culinary heaven. The results were mind blowing with an empty bowl left on the table. What more proof do we need that my poshed up version of this biriyani with all its delicious trimmings was a well executed dish.

Ingredients	Quantity
Tapioca	1 kg peeled and cubed
Turmeric powder	1/2 teaspoon
Mustard seeds	1/2 teaspoon
Dry red chiles	3
Curry leaves	10
Small onion	12 chopped
Cumin powder	1/4 teaspoon
Fennel powder	1/2 teaspoon
Grated coconut	1 cup
Salt	to taste
Coconut oil	2 tablespoon

Ingredients for the mutton masala

Ingredients	Quantity
Mutton	700 grams
Onions	1 and 1/2 cup slices
Ginger	1/2 tablespoon crushed
Garlic	1/2 tablespoon crushed
Green chillies	2 slit
Curry leaves	few
Red chilly powder	2 teaspoons
Coriander powder	1 tablespoon
Turmeric powder	1/2 teaspoon
Pepper powder	1/2 teaspoon
Garam masala powder	1 teaspoon
Tomato	1/2 cup chopped
Thick coconut milk extract	1/2 cup
Water	as needed
Coconut oil	4 tablespoons

Method for mutton masala

Heat coconut oil. Add onions and brown. Top with ginger, garlic, curry leaves and green chillies. Sauté to crisp.
Top with red chilly powder, turmeric powder, coriander powder and garam masala powder. Sauté for 20 seconds. Add tomato and sauté until oil separates.
Add mutton, salt and water. Cook to done. Add coconut milk, bring to boil. Reduce to gravy consistency. Remove from heat and keep aside.

Method for biriyani

Cook tapioca cubes with turmeric powder, salt and water.
Heat oil, add mustard seeds. Once they crackle , add dry red chillies, curry leaves and small onions. Sauté to brown.
Top with cumin powder, fennel powder, salt and grated coconut. Sauté by stirring for a minute.
Add boiled tapioca and mix well. Pour the mutton gravy.
Mix well and heat in low flame for five minutes, letting all the flavor’s infuse together. Serve hot.

Cauliflower 65 biriyani

Preparation time : 30 minutes
Cooking time : 50 minutes
Serves : 6 members

Description

Any innovative recipes my mind thinks about.. it automatically works only with non – vegetarian. My mind comes to a stand still when it comes to vegetarian food. I make sure to invite friends over on days that they have non – vegetarian so I am at ease to come up with a feast spread menu. To break this in me, now a days once in every five non – vegetarian recipes I come up with one vegetarian recipe in between. This was one such recipe where I have made a fusion of combining two authentic recipes of my mother – in – laws as one. The cauliflower 65 and the tomato biriyani as one dish. The reimaged new, exciting versions of themselves was divine. The biriyani was a burst with a satisfying plop on our plates. Not our plate’s but plantain leaves as I served it in a typical South Indian style. Once in a while I love to dine the old fashioned way with all raised eyebrows when seeing a pop of green colour on the table. Me and my non – stop crazy foodie adventures to give all memorable moments of food and family togetherness.

Ingredients for cauliflower- 65

Ingredients	Quantity
Cauliflower	1 big flower cleaned whole
Ginger garlic paste	1/4 teaspoon each
Chilli powder	1 tablespoon
Turmeric powder	1/4 teaspoon
Curd	1/4 cup
Cinnamon	1 inch piece
Cloves	2
Cardamom	1
Pepper powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Lime juice	1/2 lime
Vinegar	1/4 teaspoon
Salt	to taste
Orange Red food colour	a pinch
Cornflour	1 tablespoon
Maida	1 tablespoon
Egg	1 ( optional)
Oil	to deep fry

To garnish

Ingredients	Quantity
Onion	1 sliced to rounds
Lemon wedges	Few

Method

Grind all the ingredients together except for the cauliflower and oil to deep fry to a smooth paste.
Marinate cleaned cauliflower flower let’s in the masala paste for 3 or more hours.
Heat oil to deep fry in a heavy bottomed pan. Fry cauliflowers in batches for 5 minutes.
First 1 minute on high heat and then on medium heat for 4 minutes. This way you get a crisp out side and a soft, moist cooked cauliflowers inside.
Keep aside.

Ingredients for biriyani

Ingredients	Quantity
Basmati rice	2 cup
Tomatoes	1/4 kg Blanched , skin peeled and ground
Onions	5 Sliced
Green chillies	5 Slit
Cinnamon	1 inch piece Powdered
Cloves	2 Powdered
Ginger and garlic paste	1 teaspoon each
Turmeric powder	1/4 teaspoon
Red chilli powder	1/2 teaspoon
Salt	to taste
Coconut paste	one hand ground
Ghee	4 tablespoons
Water	3 cups
Coriander leaves	2 tablespoons Chopped

Method for biriyani

Cut a cross in the bottom of each whole tomato making sure the other end is intact together.
Drop the tomatoes into hot water and set aside for 5 minutes. Remove from the hot water and cool, reserving the hot water that can be used to cook the rice.( in case you are pressed for time drop the tomatoes into ice cold water)peel the skin and blitz in a food processor to a purée.
Wash and soak basmati rice in water.
Heat ghee in a pressure cooker. Top with sliced onions and sauté for 5-6 minutes until onions are golden brown in colour.
Add ginger and garlic paste diluted in little water and fry until raw smell has gone for about 4 minutes.
Add green chillies and tomato purée. Keep stirring occasionally until oil floats on top.
Add turmeric powder, red chilli powder, salt to taste, powdered cinnamon and cloves. Mix well adding water.
Add coconut paste and mix well. Check seasoning and bring to boil.
Drain the soaked basmati rice and add to the boiling water along with chopped coriander leaves.
Mix once gently making sure not to break the soaked basmati rice. Cover with lid and pressure cook for 1 whistle in high heat. Wait for the whistle to subside.
Add the fried cauliflower with chopped coriander leaves over the cooked rice. Toss gently. Serve hot with boondhi raitha and paped.

Crab casserole

Preparation time : 30 minutes
Cooking time : 40 minutes
Serves : 6 members

Description

I never knew what a casserole was until one day my best buddy sulu shared her chicken casserole recipe. From then, I have been trying out new casserole recipes frequently. This crab casserole recipe also was a try when I had to come up with ten innovative crab recipes for the tamil magazine aval kitchen to be published in their November -2016 issue. I wanted to bake crab meat with its shell as one innovative dish and came up with this crab casserole recipe. Had my doubts about the shell braking which baking. Touch wood, nothing of that sort happened. It turned out even better than I visualized it. When shared in my Facebook wall it was one among the most liked post too. Sharing recipes with you all is sure a gamble. As the most excited recipe I think would be welcomed by you all gets unnoticed and recipes that might be in my notes for years which I think will be of no use tingle the spark in you all. No matter what, I love this platform of sharing recipes with you all. To more recipe sharing, recipe trial and errors, more food related stories and more food images from me with love as always to my sauté, fry n bake family for ever and ever.

Ingredients

Ingredients	Quantity
Crab	1 kg
Onion	3 sliced
Green chillies	1 chopped
Ginger garlic paste	1/2 teaspoon
Tomato	2 blanched , skinned and chopped
Salt + pepper	to taste
Capsicum	1 chopped

Method

Clean the crab. Reserve the cover of the crab shells. Drop into boiling water. Drain and keep aside.
Boil cleaned crab pieces with salt and pepper to done. Separate the flesh from the bones. Reserve the left over crab cooked water / stock.
Boil onions, green chillies, ginger garlic paste, salt, pepper and capsicum with left over water from boiled crab.
Add crab flesh and tomatoes. Set aside to cool completely.

White sauce ingredients

Ingredients	Quantity
Butter	1 1/2 tablespoon
Maida	3 tablespoons
Milk	2 cups
Mustard paste	1/4 teaspoon
Salt + pepper	to taste

Method for white sauce

Melt butter in a wide sauce pan. In low flame, add the flour to the melted butter little by little stirring continuously through out making sure no lumps are formed or gets burnt.
Remove the pan from heat, add milk and mix well vigorously making sure no lumps are formed.
Once it’s mixed well, place over low heat and keep stirring to get a creamy, lump free white sauce.
Add mustard paste, salt and pepper to taste. Set aside and Cool completely.

How to proceed

Ingredients	Quantity
Butter	1/2 teaspoon to grease
Eggs	3
Salt + pepper powder	to taste
Cheese	1 cup or more grated
Red / yellow / green capsicum	1 cut into strips to decorate

Grease the inside of the crab shells with butter. Preheat oven to 180 degree Celsius.
Mix the cooled onion and crab, tomato mixture along with white sauce. Mix well .
Beat 3 eggs with salt + pepper to taste. Add to the crab white sauce mixture and pour into the greased crab shells.
Add grated cheese over the top. Decorate with capsicum strips.
Bake in the pre heated oven for 15 to 20 minutes or until the cheese on top melts to get a golden crust and starts bubbling from bottom to top.
Remove from oven cool a bit and serve warm or hot as it is.

Prawn pakoda

Preparation time : 30 minutes
Cooking time : 3 minutes for each batch deep fried
Serves : 6 members

Description

Any thing made with prawns is welcomed whole heartedly by my boy and myself. Hubby dear likes it but is a bit hesitant to indulge in. My boy and myself make full use of this as an advantage. At a family gathering not knowing what to do for starters. The idea of prawn pakora popped up in my mind. I made it with a little change to the chicken pakora I make usually. Tried one test batch ahead and it was spot on. Make sure to add small size prawns as it gives more taste with one bite having many tiny succulent prawns in them. Served it and was a super duper hit with no left overs. I served it with tomato sauce but no one touched the sauce. They preferred having it as it is with no dip. Happens most of the time at home. We and our crazy taste buds. This recipe is being added to our regulars at home. You all too, give a try and I assure you it will be added to your regulars at home too..

Ingredients

Ingredients	Quantity
Prawns	1/4 kg cleaned
Red chilli powder	1 teaspoon
Turmeric powder	1/4 teaspoon
Ginger garlic paste	1 teaspoon
Salt	to taste

Method for Prawn

Marinate cleaned prawns with all the above ingredients for half an hour.

Other ingredients

Ingredients	Quantity
Big onions	5 sliced
Curry leaves	few chopped
Green chillies	3 chopped
Red chilli powder	1 teaspoon or to taste
Ginger	1/4 inch piece grated
Chick pea flour / besan / kadala maavu	1 cup
Rice flour	100 grams
Hot oil	5 tablespoons
Salt	to taste
Soda salt	1/4 teaspoon
Cashew nuts	2 tablespoons cut to bits
Oil	to deep fry

Method for Prawn Pakoda

Mix all the ingredients together mentioned above except for oil to deep fry along with the marinated prawn.
Mix well with out adding water and set aside for ten minutes. The onions will let out enough moister to the batter to get a sticky thick mass. The hot oil added helps to give a crisp pakoda.
Heat oil to deep fry. Drop one tablespoon of batter into to the hot oil in batches. Deep fry to crisp and golden in colour.
Drain and serve hot as it is with no dips.

Nandu rasam

Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 6 members

Description

Chettinad hotel was a must visit on our every visit to chennai as newly weds. I always used to order the non – vegetarian meals with some sides. On one such visit, their special of the day was nandu rasam. I immediately placed an order and it was spicy and flavoured with onion vadagam ( small onions mixed with urad dal and spices and sun-dried and then shallow fried ). From that first time I always wanted to give a try to the recipe. Back home no one eats crab other than my father – in – law and myself. So me wanting to try it out was being post ponded. Finally tried it out one day with my own recipe when my father – in – law was infected with a bad cold. The rasam helped my father – in – law feel really good and relived. It’s become a regular at home now to make this rasam during the cold months and when any one is suffering from a bad cold. Hoping this recipe does justice as it has in mine at all your home’s too.. Give a try, enjoy and benefit out of it as well.

Ingredients

Ingredients	Quantity
Crab	1/2 kg
Tomatoes	3 big
Salt	to taste
Black pepper	1 teaspoon
Cumin seeds	1 teaspoon
Garlic	3 cloves
Whole coriander seeds	1 tablespoon
Curry leaves	few
Turmeric powder	1/4 teaspoon
Coriander leaves	few chopped
Tamarind pulp	1/4 cup
Water	4 cups

Ingredients to temper

Ingredients	Quantity
Sesame seed oil	1 tablespoon
Mustard seeds	1/2 teaspoon
Urad dal	1/2 teaspoon
Curry leaves	few
Asafoetida	1/4 teaspoon
Vengaya vadagam	3 crushed

Method

Pressure cook cleaned crab with water, salt to taste and the turmeric powder for one whistle.
Crush whole pepper corns, cumin seeds, coriander seeds, curry leaves and garlic cloves together. Keep aside.
Squeeze the tomatoes or blitz it in a food processor just to break down.
Heat oil in a heavy bottomed vessel. Add mustard seeds, urad dal, vengaya vadagam and curry leaves.
Once they crackle, add asafoetida and sauté for 30 seconds. Top with crushed garlic pepper powder.
Sauté until a good aroma arises for another 30 seconds. Add the tomato purée. Mix well and sauté for 2 minutes.
Top with the tamarind pulp. Mix and Pour the cooked crab with the water.
Mix well. Taste and adjust seasoning. Top with coriander leaves.

Black forest shots

Preparation time : 20 minutes
Cooking time : 10 minutes
Serves : 8 members

Description

Short glass desserts were first introduced in Coimbatore my home town by JM English bakery in 1980’s. I used to love them being flavoured with fruits, chocolates and fresh cream. My mother never let us buy them saying it’s made from left over old cake from the bakery. Not sure if she was right I used to love them. In dedication to my nostalgic love for those short glass taste bombs I tried creating my own version. For my first try wanting to be safe, I started with the universally loved Black Forest shots. The lazy bug in me not wanting to wait for a chocolate cake to be baked in an oven took the cheats way of doing the same in a microwave. The chocolate cake ready in few minutes time. I started to assemble the shots and found I had no chocolate to grate in each later of the Black Forest shots but went ahead still as I just wanted to finish off and admire these beauties. Once I was done, the Black Forest shots looked even better than the ones in JM English bakery shelves that I used to drool upon. With utter joy I needed a big pat on my back. Shared the shots with family and friends with lot of praise with all of them saying these shots are perfect portions just right amount to satisfy your sweet cravings. Gear up all and treat your selves soon with these Black Forest shots.

Ingredients for the cake

Ingredients	Quantity
Flour	140 grams or 1 and 1/4 cups
Sugar	175 grams or 3/4 cups
Cocoa powder	3 tablespoons
Baking powder	3 teaspoons
Salt	a pinch
Eggs	2
Oil	100 ml ( I used sun flower oil ) or 1/2 cup
Hot water	100 ml or 1/2 cup
Vanilla essence	1 teaspoon

Method for Cake

Grease a microwave safe square bowl with oil. Line the bottom with a butter paper.
Mix all the dry ingredients sugar, flour, cocoa powder, baking powder and salt together.
In another bowl whisk together eggs, oil, vanilla essence and hot water together.
Mix the wet ingredients into the dry ingredients and mix well with no lumps.
Pour into the greased and lined microwave safe bowl. Tap down to remove air bubbles. Cover with a cling film.
Microwave on high for 5 minutes. Check by inserting a skewer, if not done. Microwave on high further for another 2 minutes.
Remove from microwave and set aside for five minutes. Remove the cling film and cool completely.

Other ingredients

Ingredients	Quantity
Whipping cream	1 and a 1/2 cup
Tinned cherries	1 cup
Sugar	2 tablespoons
Chocolate	1/4 cup grated ( optional - I didn't use )

How to proceed

Cut the cooked chocolate cakes into rounds that will fit into a short dessert glass of 1/4 inch thickness.
whip the whipping cream to stiff peaks with the help of an electric egg beater.
Boil sugar with 4 tablespoons of water just until sugar dissolves. Remove from heat.
Leave a few tinned cherries as it is to Garnish on top. Remove the seeds from the remaining cherries and mix with the sugar syrup.
Place a slice of cake, top with one teaspoon of sugar syrup and cherries.
Pipe whipped cream on top. Garnish with grated chocolate. Repeat the same layers once again. Top with a whole cherrie.
Do the same to all the cake, whipped cream, sugar syrup, grated chocolates and whole cherries.
Place in the refrigerator to chill for three hours or more. Serve chilled.

Tapioca with Mutton Curry / Maravalli Kilazngu Thakkadi

Preparation time : 40 minutes
Cooking time : 40 minutes
Serves : 8 members

Description

Tapioca is always served at breakfast, just boiled with a typical South Indian tadka done to it. At mom’s place, the tempering is also not done, they just boil it with turmeric powder and serve as a snack. I came across a malabar recipe with tapioca that’s made with mutton curry. There was a tsunami happening in my mouth with just reading the recipe. As always stored it in my mind to the to be done lists. Once at my daughter’s place, for breakfast I gave this recipe a try. The aroma of the dish travelled all over her apartment block with her neighbours and friends calling up to ask her what’s cooking at your place. We had a good laugh over this.. in the breakfast table, my in – laws who hate to have non – vegetarian food for breakfast very hesitantly served them selves very little just to give a taste . They both loved it so much and ended up having just this, letting the idlis on the table as left overs. My mother – in – law told it taste like thakkadi which is an authentic recipe that we make with corse rice flour and mutton. As I made changes to the original recipe made up my mind to name the dish tapioca thakkadi. Got a new name from my mother – in – law, Tried the recipe and finished relishing it as well. What next, yes it has to be shared world wide with you all which I love doing as always with my crazy little stories.

Ingredients for the Mutton

Ingredients	Quantity
Mutton	1 kg
Coconut Oil	50 ml
Onion	2 sliced
Small onion	1 hand cut into 1/2
Curry leaves	1 strand
Cinnamon	1 inch piece - 2
Cloves	4
Cardamom	2
Ginger garlic paste	1 tablespoon each
Tomatoes	3 big chopped
Green chillies	6 slit
Turmeric powder	1/4 teaspoon
Coriander leaves	2 tablespoons chopped
Salt	to taste
Coriander powder	5 tablespoons heaped
Red chilli powder	3 1/2 tablespoons
Cumin seeds powder	2 tablespoons
Fennel seeds powder	2 tablespoons

Ingredients to fry and grind to a smooth paste

Ingredients	Quantity
Coconut oil	1 teaspoon
Coconut grated	1 cup
Small onion	1/4 cup
Curry leaves	2 strands
Fennel seeds	1 tablespoon

Method

Grind turmeric powder, coriander powder, red chilli powder, cumin seed powder and fennel seed powder with little water to a smooth paste. The curry masala is ready.
Heat 100 ml of oil in a pressure cooker.Add cinnamon, cloves, cardamom, small onions and curry leaves.
Once they splutter and onions are brown, top with ginger garlic paste and fry to crisp.
Add meat, onions, tomatoes, green chillies, coriander leaves chopped and salt to taste.
Sauté for 5 minutes till colour of the meat changes and lets out some juice.
Top with the masala paste and sauté for 3 minutes.
Pour water to cover the meat about 2 inch above in the pressure cooker. close with lid and pressure cook for 3 whistles or until meat is cooked .
Add the fried and ground coconut paste. Bring to boil. Add chopped coriander leaves and remove from heat.

Other Ingredients

Ingredients	Quantity
Tapioca	1 kg cleaned and cubed
Coconut oil	2 tablespoons
Small onion	5 chopped
Curry leaves	1 strand

How to proceed further

Pressure cook cleaned tapioca with salt to taste and water to done.
Add the boiled tapioca pieces to the mutton curry and bring to boil. Taste and adjust seasoning.
Heat coconut oil, temper with chopped small onions and curry leaves.
Pour over the mutton tapioca gravy. Mix well and serve hot.

Chocolate hazelnut brownies

Preparation time : 20 minutes
Cooking time : 40 minutes
Serves : 8 members

Description

When you have a friend passing by your home town on a train journey. Would you miss the opportunity of meeting them even if it was for ten minutes. I grabbed it and made sure to pack a few edible goodies for my friend. Brownies being my friends favourite, I made four types of brownies, chocolate chip brownies, blondies, dolce de leche brownies and this new try of chocolate hazelnut brownies. The first three I have already treated my friend with and the dulce de leche brownies were my friends favourite always. This time I was surprised that the the new try chocolate hazelnut brownies took over the Dulce de leche brownies. My friend had her moments of hiding and eating it all by herself. Now that’s a good sign of the brownies being divine isn’t it ? My mission accomplished with her eating all of it as me always want her to get fat and plump .

Chocolate hazelnut brownies

Ingredients

Ingredients	Quantity
Nutella	1 cup + 1/2 cup to top
Melted butter	1/2 cup
Eggs	2
Powdered sugar	1/2 cup
Flour / maida	3/4 cup
Hazel nuts	/4 cup powdered coarsely

Method

Preheat an oven at 180 degrees Celsius for 10 minutes.
Beat 1 cup Nutella and melted butter together until well blended with the help of an electric egg beater.
Add the eggs one at a time and beat well. Top with powdered sugar and beat further to mix well.
Add the flour and mix to combine. Top with the coarse hazelnut powder and mix well.
Grease a brownie tin with butter . Pour the Nutella brownie batter. Tap to remove air bubbles twice. Top with the remaining half cup Nutella by dropping a tablespoon full all over with a little gap between each dollop.
Bake in the preheated oven for 35 to 40 minutes until cooked through. Check by inserting a tooth pick into the centre. If it comes out clean, it’s cooked.
Remove from the oven and cool completely. Cut into even size squares and serve as it is or with ice cream.