Christmas Log/ Cake Roll

Ingredients

Dry Ingredients:-

1. Maida - 1/2 Cup
2. Coco Powder - 2 tbsp
3. Baking powder - 1/2 tsp
4. Baking soda- 1/2 tsp
5. Cloves and Cinnamon powder -1/2 tsp

Wet Ingredients:-

1. Eggs - 3
2. Sugar - 1/2 Cup
3. Vanilla Essence - 1 tsp

Icing:-

1. Butter - 100 gm
2. Icing sugar - 180 gm
3. Chocolate Sauce
4. Vanilla Essence 1 tsp

Preparations :-

• Preheat the oven

• Take Bowl and add dry ingredients one by one and sieve

• Take another bowl and add wet ingredients and beat.

• Keep whipping the eggs for a couple of minutes until the eggs get super thick and airy, and have reached the ribbon stage. That means when you take a bit of the egg mixture and drag it across the surface, it stays raised for a few seconds.

•  Add in dry ingredients and fold it(Do not beat).

• Take baking tray and pour this mix to it. 

• Bake in Oven for 15 min in 200

chicken ghee roast kerala style

Ingredients

1. Chicken - 1kg
2. Lime Juice – 1 lime
3. Curd – ½ cup
4. Salt 
5. Coriander  -1 tbsp
6. Fennel Seed - 1 tsp
7. Pepper Seeds  - 6 to8
8. Cumin  - 1 tsp
9. Cinnamon – 1 small
10. Cloves – 4, 5  
11. Cardamoms – 1, 2
12. Red Chilly – 4, 5
13. Ginger - Small peice
14. garlic – 4, 5 
15. tamarind juice
16. Onions  - 3
17. Ginger Garlic paste -- 1 tbsp
18. Ghee
19. Curry Leaves

Marination:-

   Mix cleaned chicken with lime juice, curd and salt and keep it for 2 to 3 hours.

Preparation Method :-

Take Kadai and dry roast coriander, fennel seed,pepper, cumin, spices, red chilly, ginger and garlic. Grind it once it is cooled.

Add 1 tbsp ghee to the frying pan and add chicken pieces. Keep the lid closed and fry it for 15 to 20 minutes. Transfer to another bowl.

In  the same pan, add 2tbsp ghee and add onion, ginger garlic paste, curry leaves and stir.

Add in ground masala. Once raw smell goes, add tamarind water and salt.

Add in boiled chicken pieces and mix well. 

Add 2 to 3 tbspn water to it and stir well until the chicken pieces get coated with masala.

Reduce flame, cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. 

Tasty Chicken ghee roast is ready.

Eggless chocolate cake

Ingredients

• 1 medium sized eggless chocolate cake or sponge chocolate cake OR check the below recipe

for eggless chocolate cake:

• 1 cup whole wheat flour (atta), levelled or 120 grams atta
• 3 tablespoons cocoa powder
• ½ teaspoon baking soda
• 1 pinch of salt
• ¾ cup sugar or 150 grams sugar
• 1 cup cold water, 250 ml
• ¼ cup oil or melted butter, 62.5 ml
• 1 tablespoon lime or lemon juice
• ½ teaspoon vanilla extract or vanilla powder or vanilla essence

for the icing:

• 200 ml chilled amul fresh cream or chilled heavy whipping cream
• 5 tablespoons icing sugar
• 3 tablespoons chopped red cherries
• 7 to 8 tablespoons grated chocolate or chocolate shavings, you can also add as required
• 2 to 3 teaspoons cherry syrup or 1 teaspoon sugar dissolved in 3 to 4 teaspoon water. you can use rum or wine instead of sugar syrup
• 8 to 10 whole cherries for decoration or as required
• some chocolate shavings for decoration, optional

Instructions

for the eggless chocolate cake:

1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your
2. oven to 200 degrees celsius/392 degrees fahrenheit.
3. seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
4. in another pan or bowl, take ¾ cup sugar.
5. add 1 cup cold water and stir so that the sugar dissolves.
6. now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.
7. next add 1 tbsp lime juice. stir again.
8. now add ½ tsp vanilla extract or powder.
9. add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
10. there should be no lumps in the cake batter. the batter is not thick but thin.
11. pour the cake batter in the prepared cake pan.
12. tap the sides of the cake pan so that the extra air bubbles are let out.
13. bake the cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 fahrenheit degrees for 15 minutes. then bake the cake at 180 degrees celsius/356 degrees fahrenheit for the 30 to 35 minutes.
14. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the cake becomes warm or cools down, unmold and place it on a wired rack. if the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. before frosting let the cake cool completely.

Prawns Olathiyathu/ Roast

Ingredients

• Prawns - 250 gms, peeled (measured after cleaning)
• Ginger & garlic - 1 tbsp each, crushed
• Chilli powder - ½ - 1 tbsp
• Turmeric powder - ½ tsp
• Coriander powder - ½ tbsp 
• Garam masala - ½ - 1 tsp
• Kokum(kudam puli) - 2-3 small pieces soaked in water for around 10 minutes
• Onions - 2, sliced finely
• Small onion - 5, sliced thinly
• Salt
• Curry leaves
• Coconut oil

Instructions

1. Wash and clean the prawns. Add half of the ginger & garlic, chilli powder (half of it) & turmeric powder, kokum,  salt & curry leaves to the prawns. Mix well using your hands. Add water and cook till it is done, make sure that prawns are not over cooked. Drain the excess water.
2. Heat oil in a pan and add finely sliced small onion and fry till it becomes golden brown. Add remaining ginger & garlic, curry leaves & onion. Saute till the onion becomes light brown. Add the remaining chilli powder, coriander powder & garam masala (if using) and fry till the raw smell goes and oil starts appearing. Add cooked prawns & salt (since prawns is already cooked with salt, adjust the salt for the gravy accordingly). Mix well and add 2-3 tbsp of water. Cook it till the water is dried and prawns are well coated with masala. I like the prawns to be roasted well, so I keep it for around 10-12 minutes on low flame, by stirring it in between. Serve with rice or roti.

Chicken/Liver fry

Ingredients

• Chicken/Liver - ½ kg, cleaned & cut into small-medium size cubes

For Marination

• Small onion - 1 cup, crushed
• Ginger & garlic- 1½ tbsp, crushed
• Crushed red chilli - 1 - 1½ tbsp
• Coriander powder - 1½ - 2 tsp
• Turmeric powder - ¼ tsp
• Pepper powder - 1 tsp
• Garam Masala - 1- 1½ tsp
• Thengakothu (bite size coconut pieces) - ¾- 1 cup
• Vinegar - 2 tsp
• Salt

For tempering

• Coconut oil
• Curry leaves

Instructions

1. Marinate the cleaned Chicken/Liver pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. Add 2 tbsp of water to this & pressure cook till the Chicken/Liver is done(the cooking time of Chicken/Liverdepends on the type of Chicken/Liver used). Keep the cooker closed for 20-25  mins. Open the cooker & if there is any excess water in the Chicken/Liver, cook till the water is dried completely.
2. Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. Add the cooked Chicken/Liver. Give it a good stir. Cook on low flame till the Chicken/Liver becomes black in colour. If the Chicken/Liver appears to dry in between, add a little oil & continue cooking. It will take around  10-15 mins. Dont forget to give a stir in between. That's all ...the Chicken/Liver fry is ready!

Chemmeen / Prawns / Shrimp Olathiyathu

Recipe type: Side dish

Cuisine: Kerala, South Indian, Indian

Serves: 3-4

Ingredients

• Prawns - 250 gms, peeled (measured after cleaning)
• Ginger & garlic - 1 tbsp each, crushed
• Chilli powder - ½ - 1 tbsp
• Turmeric powder - ½ tsp
• Coriander powder - ½ tbsp (optional, refer notes)
• Garam masala - ½ - 1 tsp (optional, refer notes)
• Kokum(kudam puli) - 2-3 small pieces soaked in water for around 10 minutes
• Thengakothu (tiny coconut pieces) - ¼ cup (you can add more if you like)
• Onions - 2, sliced finely
• Small onion - 5, sliced thinly
• Salt
• Curry leaves
• Coconut oil

Instructions

1. Wash and clean the prawns. Add half of the ginger & garlic, chilli powder (half of it) & turmeric powder, kokum, thengakothu, salt & curry leaves to the prawns. Mix well using your hands. Add water and cook till it is done, make sure that prawns are not over cooked. Drain the excess water.
2. Heat oil in a pan and add finely sliced small onion and fry till it becomes golden brown.
3. Add remaining ginger & garlic, curry leaves & onion. Saute till the onion becomes light brown. 
4. Add the remaining chilli powder, coriander powder & garam masala (if using) and fry till the raw smell goes and oil starts appearing. 
5. Add cooked prawns & salt (since prawns is already cooked with salt, adjust the salt for the gravy accordingly). Mix well and add 2-3 tbsp of water. Cook it till the water is dried and prawns are well coated with masala. 

Note: I keep it for around 10-12minutes on low flame, by stirring it in between. Serve with rice or roti.

Mutton Curry

Recipe type: Side dish

Cuisine: Kerala

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 3-4

Ingredients

• Mutton - ½ kg, cut into medium size pieces

To roast and grind

• Coconut - ¾ cup
• Whole coriander (kothamalli)- 1 tbsp
• Dry red chilli - 4
• Whole black pepper - 1¼ tsp
• Fennel seeds (perumjeerakam) - ½ tsp
• Cloves - 3
• Cinnamon - a small piece
• Pearl/Small onion - 3, sliced
• Curry leaves - 6

For masala

• Onion - 3 medium-big, sliced
• Crushed/grated ginger and garlic - 1½ tsp each
• Chilli powder - 1 tsp
• Tomato - 1 medium -big, sliced
• Salt
• Oil - I used coconut oil

To temper

• Pearl/small onion - 4, sliced
• Curry leaves
• Pepper powder - ½ tsp 
• Chopped coriander leaves - 1 tbsp

Instructions

1. Heat oil in a pan and add coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, pearl onion, fennel seeds, curry leaves. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same without adding water. Keep it aside.
2. Heat oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger and garlic. Cook till the raw smell goes, around 2-4 mins. 
3. Add chilli powder and cook for 2-3 mins. 
4. Add sliced tomato, salt and cook till it turns soft. 
5. Add cleaned mutton pieces and mix well. 
6. Add 2 cups of hot water and pressure cook till the mutton is done. 
7. Add ¼ - ½ cup of hot water to the ground masala. Mix well. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
8. Heat oil in a pan and add sliced pearl/small onion, curry leaves and coriander leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder . Add this to the curry and mix well.
9. Serve hot with rice/chapthi/pathiri etc;

Note:

You can substitute with egg or chicken instead of mutton.

When you are trying with egg, no need to do pressure cooker. Anyways i will share the recipe in detail later.

വഴുതനങ്ങ അച്ചാര്‍

ചേരുവകള്‍

1. വഴുതനങ്ങ നീളത്തില്‍ അരിഞ്ഞത്-അര കിലോ
2. എണ്ണ-ഒരു കപ്പ്
3. കുടക്-ഒരു ടീസ്പൂണ്‍
4. ഉലുവ-ഒരു ടീസ്പൂണ്‍
5. ജീരകം-ഒരു ടീസ്പൂണ്‍
6. മുളകുപൊടി-3 ടേബിള്‍ സ്പൂണ്‍
7. ഇഞ്ചി ചതച്ചത്-ഒരു ഡിസേര്‍ട്ട് സ്പൂണ്‍
8. വെളുത്തുള്ളി ചതച്ചത്-ഒരു ഡിസേര്‍ട്ട് സ്പൂണ്‍
9. വിനാഗിരി-ഒരു കപ്പ്
10. വെള്ളം-ഒരു കപ്പ്
11. പഞ്ചസാര-ഒരു ടീസ്പൂണ്‍
12. ഉപ്പ്- പാകത്തിന്

പാകംചെയ്യുന്ന വിധം

1. ഒരു ചീനച്ചട്ടി അടുപ്പില്‍ വച്ച് ചൂടാകുമ്പോള്‍ ഉലുവയും കടുകും ജീരകവും ചേര്‍ത്ത് വറുക്കുക.ഇത് പൊടിച്ച് വയ്ക്കുക.

2. ഈ ചീനച്ചട്ടിയിലേക്ക് എണ്ണ ചേര്‍ക്കുക.ചൂടായ എണ്ണയിലേക്ക് വഴുതനങ്ങ ചേര്‍ത്ത് ഇളം ബ്രൗണ്‍ നിറത്തില്‍ വറുത്തെടുക്കുക.

3.ബാക്കിയുള്ള എണ്ണയിലേക്ക് ഇഞ്ചിയും വെളുത്തുള്ളിയും ചേര്‍ത്ത് മൂത്തമണം വരുമ്പോള്‍
മുളക് പൊടിയും പൊടിച്ചുവച്ച മസാലയും ചേര്‍ക്കണം.

4.വിനാഗിരിയും വെള്ളവും കൂടി വേറൊരു പാത്രത്തില്‍ തിളപ്പിച്ച് ചൂടാറാന്‍ വയ്ക്കുക.

5.വറുത്ത വഴുതനങ്ങ ചീനച്ചട്ടിയിലെ മസാലയിലേക്്ക് ചേര്‍ക്കുക.

6. തീ കുറച്ച് വിനാഗിരിയും വെള്ളവും തിളപ്പിക്കുക.

7.ആവശ്യത്തിന് ഉപ്പും പഞ്ചസാരയും ചേര്‍ത്ത് വാങ്ങുക.ചൂടാറുമ്പോള്‍ വായുകടക്കാത്ത കുപ്പിയിലിട്ട് സൂക്ഷിക്കുക.

നെല്ലിക്ക അച്ചാര്‍

ചേരുവകള്‍ :

1. നെല്ലിക്ക - അല്ലി 1 കപ്പ്
2. മുളക് പൊടി - 3 ടേബിള്‍ സ്പൂണ്‍
3. കുരുമുളക് ചതച്ചത് - ഒരു ടീസ്പൂണ്‍
4. വെളുത്തുള്ളി ചതച്ചത് - ഒരു ടേബിള്‍ സ്പൂണ്‍
5. ഉലുവ പൊടി വറുത്തത് - അര ടീസ്പൂണ്‍
6. കായപ്പൊടി - കാല്‍ ടീസ്പൂണ്‍
7. എണ്ണ - 100 മില്ലി
8. വിനാഗിരി - കാല്‍ കപ്പ്
9. ഉപ്പ് - പാകത്തിന്

പാകം ചെയ്യുന്ന വിധം :

1. കടുംപച്ച നിറം വിട്ട നന്നായി വിളഞ്ഞ നെല്ലിക്ക ആണ് ഇതിനായി ഉപയോഗിക്കേണ്ടത് . ഇത് ഉപ്പ് ഇട്ട് പുഴുങ്ങി അല്ലികളാക്കി കുരു കളയണം.
2. എണ്ണ ചൂടാക്കി വെളുത്തുള്ളി ചതച്ചതും ഇട്ട് വഴറ്റി നല്ല ചൂടായാല്‍ മുളകുപൊടിയും ചേര്‍ത്ത് വഴറ്റുക
3. ഇതില്‍ അല്ലിയാക്കി വച്ചിരിക്കുന്ന നെല്ലിക്ക ചേര്‍ത്തിളക്കുക. സാവധാനത്തില്‍ വറുത്ത ഉലുവ പൊടിയും കായപ്പൊടിയും ചേര്‍ത്തിളക്കി ഇറക്കി വയ്ക്കുക.
4. പാകത്തിന് ഉപ്പ് ചേര്‍ത്ത കുരുമുളക് ചതച്ചത് വിതറി ഇളക്കി വിനാഗിരി ചേര്‍ത്ത കുറച്ച സമയം അടച്ചുവെക്കുക.

Anjana in the kitchen: Cheesy Risotto (Recipe for Toddlers)

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