PASSION OF COOKING

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February 27, 2018

SPONGE CAKE

A cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter, a liquid(milk) and leavening agents such as baking soda or baking powder. I love this sponge cake recipe. It's easy and you can make hundreds of different cakes with this base. This is a delicious simple basic cake that pleases all palates and goes well with a variety of toppings and icing.

INGREDIENTS:

Maida - 1 cup

Baking powder - 1 & 1/2 tsp

Butter - 1/2 cup

Salt - pinch

Sugar - 3/4 cup

Egg - 2

Milk - 1/4 cup

Vanilla extract - 1/4 tsp

METHOD:

1. Take a bowl sift maida/all purpose flour with baking powder.

2. In a large bowl, combine butter, a pinch of salt and sugar with a mixer, beat on medium-high speed for 5 minutes until creamy and fluffy.

3. Beat eggs one at a time. Beat well.

4. Add flour, milk and vanilla extract and fold well.

5. Scrape the batter into the buttered pan and smooth the top.

6. Bake for 40-50 minutes in a 350 degree F preheated oven.

7. Let the cake cool on a wire inside the pan for 5 minutes and then cool on a wire rack.

Decorate your cake with icing !!!!!!!!

February 23, 2018

PUTTU

by passion of cooking, in Breakfast

Puttu is a breakfast dish from the Indian subcontinent, eaten in Kerala, Tamil Nadu, Kanara region of Karnataka and Sri Lanka. Puttu or Pittu means "portioned" in the Tamil language. It is made of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian state of Kerala as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as palm sugar or chickpea/kadala curry or banana.

INGREDIENTS:

Rice flour - 1 cup
Grated coconut - 1/2 cup

Water

Salt

METHOD:

1. Take Rice flour/puttu flour in a bowl. Add salt to taste.

2. Add water little at a time and mix well with your fingertips.When you take a handful of flour and press it between your fist, it should hold its shape, when you press it again a little harder, it should crumble. That is the right consistency.

3. There should be no lumps.Keep it aside for 15 minutes.

4. Boil the water in a pressure cooker. Layer the puttu kutti (cylindrical tube) first with a little-grated coconut, then add 2 fistfuls of puttu flour.Then again add grated coconut followed by puttu flour.Repeat the same process until the mould/puttu kutti is full ending it with grated coconut

5. Steam it for 10 mins.

6. Serve it hot with kadala curry or banana or cherupayar curry.

February 21, 2018

MYSORE PAK

by passion of cooking, in Sweet

Mysore pak originally called as Mysuru Paaka (Paaka means a sweet syrup) is an Indian sweet prepared in ghee that is popular in Southern India. It originated in Mysore the Indian state of Karnataka. It is made of generous amounts of ghee, sugar and gram flour. You can make it during festive occasions and enjoy your share as its rich in ghee we can make it on special occasions.

INGREDIENTS:

Gram flour - 1 cup

Sugar - 2 cup

Ghee - 1&3/4 cup

Oil - 1/4 cup

Water - 1/2 cup

METHOD:

1. Heat ghee and add 1 tbsp of hot ghee to the besan flour, mix and keep it aside.

2. Add water to sugar and boil it till one string consistency is reached.At this stage sprinkle the besan flour little by little, keep stirring to avoid lumps. In parallel mix oil + remaining ghee and heat it up, keep it ready.

3. Pour ghee + oil mixture little by little and keep stirring.

4. When it forms a slightly porous texture or leaving out ghee at the sides, switch off the flame. Immediately transfer the mixture to the greased plate and pat it well with a spoon. When it is still warm mark pieces, cool down and store in an airtight container.

February 20, 2018

CABBAGE PATHRODE

by passion of cooking, in Breakfast

Cabbage pathrode has its origin in Udupi, a city in southern India. Udupi dishes are primarily made from grains, beans, vegetables, and coconut. Cabbage offers a lot of recipe choices within Udupi cuisine Cabbage pathrode is one of them. It can be sweetened or spiced up to your liking.

INGREDIENTS:

Raw rice - 1 cup

Coriander seeds - 2 tsp

Fenugreek seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Toor dal - 1/2 tsp

Asafeotida - pinch

Red chili - 4 to 5

Curry leaves

Grated coconut - 1/4 cup

Jaggery - a small piece

Tamarind - small lemon size

Cabbage - 1 cup

Salt

METHOD:

1. Soak raw rice for 2 hours or overnight.

2. Take a pan and heat oil and add red chilly, coriander seeds, fenugreek seeds, toor dal, cumin seeds, asafoetida, curry leaves and fry it.

3. Once it cools down, grind it along with rice, grated coconut, jaggery, and tamarind to a coarse paste by adding little water.

4. In a bowl add the grounded paste, chopped cabbage, and salt. Mix it like a thick batter.

5. Take a steamer, grease the plate with a teaspoon of oil and place the batter in each idli plate.

6. Steam this for 15 to 20 minutes. Let the pathrode cooldown.

7. Serve with kodakkanam/ pulisery!!!!

February 19, 2018

BRINJAL CURRY

by passion of cooking, in Side dish

This gravy brinjal curry is made to be eaten with rice rather than roti. Many make this curry with different variations and I have preferred to keep it simple.

INGREDIENTS:

Brinjal - 5

Onion - 1

Coriander seeds - 2 tsp

Urad dal -1/2 tsp

Red chilli - 4 to 5

Asafeotida

Curry leaves

Grated coconut - 3/4 cup

Tamarind - small lemon sized

Jaggery - small piece

Turmeric powder

Salt

METHOD:

1. Heat oil in a pan and add mustard seeds, urad dal, red chillies and curry leaves.

2. Add sliced onion and fry it till brown.

3. Add thin slices of brinjal and fry till it cook.

4. In another pan heat oil, coriander seeds, urad dal, red chillies, asafeotida, curry leaves and fry it.

5. Add grated coconut, fry it and grind it to a fine paste with tamarind, jaggery, turmeric powder.

6. Add the grounded paste to the cooked brinjal along with salt and water.

7. Cook it for 15 mins in low medium flame.

Serve hot with rice or roti!!!!!

February 18, 2018

PANEER TIKKA MASALA

by passion of cooking, in Curry for chapathi

Paneer tikka masala is an Indian dish of marinated paneer cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala. This gravy pairs great with roti, butter naan, paratha, kulcha or jeera rice.

INGREDIENTS:

Paneer

Curd - 1/4 cup

Red chili powder - 1/4 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Onion - 1

Green chili - 2

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1 tsp

Salt

Tomato - 2

METHOD:

1. Slice paneer into cubes

2. For tikka, marination add 1/4 cup curd, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1 tsp juice of lemon, 1/2 tsp oil and salt as required. Mix the ingredients properly. Add the paneer cubes to the marination mix and coat them well and keep aside for 10 minutes.

3. In a pan heat some oil. Add chopped onions and let them turn brown. Now add green chilies, red chili powder, turmeric powder, garam masala, and salt.

4. Let the masala cook for 30-40 seconds and then add the chopped tomatoes. Add water and let the whole mixture cook properly.

5. Cover it with the lid and allow it to cook for 8-10 minutes.

6. Grill the paneer cubes by heating up oil in the pan and placing the cubes over it. Let the paneer cook from both the sides. Once done keep them aside for further use.

7. Add the leftover marination paste into the masala. Allow it to cook for a minute and then turn off the flame and allow it to cool down. Now grind the mixture into a fine paste.

8. Add the masala paste into the pan again add some water to it and cook it on a moderate flame.

9. Once the masala starts simmering add the paneer tikka cubes. Give a gentle stir and let it cook for over a minute.

Paneer Tikka Masala is ready to be served.

February 17, 2018

HOT AND SOUR SOUP

by passion of cooking, in Soup

Hot and Sour soup is a variety of soups from several Asian culinary traditions. In cases, the soup contains ingredients to make it both spicy and sour. It is a spicy and sour appetising veg clear soup recipe prepared with veg stock which improves digestion and stimulate the appetite. it is typically served before the main course meal even before starters.

INGREDIENTS:

Chopped Onion - 1/4 cup
Ginger garlic paste - 1/2 tsp
Cabbage, Beans, Carrot chopped - 1/2 cup (all together)
Soy sauce - 1 tsp
Cornstarch - 1/4 cup
Salt for taste
Vinegar - 1 tsp
Pepper powder for taste

METHOD:

1. Heat a pan with oil and fry onion, ginger garlic paste.

2. Add cabbage, beans, carrot and fry for few mins.

3. Add water and boil for 5 mins.

4. Add 1 tsp soy sauce, 1/4 cup cornstarch, and salt. Boil it for 2 mins.

5. Add 1 tsp vinegar and pepper powder.

Garnish with spring onions. Serve hot !!!!!

February 16, 2018

MASALA DOSA

by passion of cooking, in Breakfast

Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine made popular by the Udupi hotels all over India. It is made from rice, lentils, potato, methi and curry leaves, and served with chutney and sambar.

INGREDIENTS:

For Batter:

Idly rice/ Raw rice - 2 cup

Urad dal - 1/2 cup

Salt

For Masala:

Potato - 3

Onion - 1

Green chili - 4 or 5

Ginger - 1 piece

Oil - 1 tbsp

Mustard seeds - 1 tsp

Channa dal - 1/2 tsp

Curry leaves

METHOD:

Prepare Dosa Batter:

1. Soak 2 cup rice and 1/2 cup urad dal in separate bowls for 4-6 hours. Strain.

2. Grind the rice and urad dal mixture in a grinder.

3. Add salt to taste.

4. Cover mixture and let sit overnight.

Prepare Masala Dosa Filling:

1. Add coconut oil to a skillet.

2. Add mustard seeds and chana dal.

3. Add curry leaves, green chiles, ginger, and onions.

4. Sprinkle turmeric powder and salt (for taste). Stir.

5. Break up the boiled potato into small chunks and add them to your mixture. Add water and stir.

Prepare Masala Dosa:

1. Pour batter into a greased skillet.

2. Brush with ghee to frying dosa.

3. Place 2tbp masala in the center of the dosa.

4. Begin rolling from the edge of the dosa as you would a wrap.

5. Remove dosa from hot top or skillet.

6. Masala Dosa is typically served with coconut chutney as well as sambar (vegetable lentil stew).

February 14, 2018

KADALA KURMA

by passion of cooking, in Side dish for idiyappam

Kadala curry/ kurma is a popular side dish for Kerala breakfast especially puttu, Idiyappam, and Appam. It is prepared in many ways based on individual likes.This curry tastes medium hot and spicy, really easy to prepare and tastes great. This kadala kurma is mainly used by me for Idiyappam and Appam.

INGREDIENTS:

White Chickpeas/ Vella kadala - 1 cup

Onion - 1

Tomato - 1

Ginger - 1-inch piece

Garlic - 2 slice

Turmeric powder - 1/4 tsp

Red chili powder - 1 tsp

Salt

Coconut - 1/2 cup

Fennel seeds - 1/4 tsp

Coriander leaves

Mustard seeds - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

METHOD:

1. Soak white chickpeas in water for 6 hours or overnight.

2. Pressures cook chickpeas, onion, tomato, ginger, garlic, turmeric powder, red chili powder and salt for 5 whistles.

3. Grind coconut, fennel seeds and pinch coriander leaves.

3. Heat oil in a pan, add mustard seeds, wait till it crackles.

4. Add onion and curry leaves, fry it.

5. Add coriander powder,1/2 tsp red chili powder, and turmeric powder.

6. Add the cooked chickpeas along with water and let it cook on a medium flame.

7. Add the grounded paste and garam masala.

8. Switch off the flame after 5 mins and garnish with coriander leaves.

Serve and Enjoy with Idiyappam or Appam !!!!!

February 13, 2018

COCONUT RICE

by passion of cooking, in Rice recipe

Coconut rice recipe - one of the favorite South Indian foods at homemade using fresh coconut. An aroma of curry leaves and fresh coconut makes the flavorful. It is very easy to make, can be prepared in just a few mins if freshly grated coconut and cooked rice are ready.

INGREDIENTS:

Cooked rice - 1 cup

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Channa dal - 1/2 tsp

Green chili - 2

Peanuts - 10

Curry leaves

Cashews - 6

Hing - pinch

Salt to taste

METHOD:

1. Cook rice in the regular way you would do it. Cool completely.

2. Heat oil in a pan add mustard seeds, urad dal, channa dal, green chilies, peanuts, curry leaves, cashews and sprinkle hing.

3. Add coconut and fry for few mins.

4. Add rice and salt, switch off the flame.

Serve and Enjoy!!!!!!

February 12, 2018

KUZHI PANIYARAM / KUZHIAPPAM

by passion of cooking, in Breakfast

Kuzhi paniyaram or Paddu (in Kannada) is an Indian dish made by steaming batter using a mould. The dish can also be made sweet or spicy depending on the ingredients jaggery and chilies respectively. Paniyaram is made on a special pan that comes with multiple small fissures (check the image). It is known by various names in South India, including paddu, appe, guliappa, gulittu, gundponglu, ponganalu.

INGREDIENTS:

Mustard seeds - 1 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Onion - 1

Green chili - 3

Curry leaves

Ginger - 1 piece

Coconut pieces - 1/8 cup

METHOD:

For Batter, you can check the moode recipe.

1. Add oil to a kadai and temper the mustard seeds, chana dal, and urad dal.

2. Add the chopped onions, green chilies, curry leaves, ginger and coconut pieces to the batter.

3. Heat the kuzhi paniyaram pan. Drizzle few drops (about 1/2 tsp) of oil in each mold.Pour the batter.

paniyaram pan

4. Using a fork, flip each paniyaram after 2-3 mins. So that it will cook on the other side. You can cover with a lid to ensure faster cooking.

5. Cook till both sides are cooked and small brown spots appear. Cooking on medium-low flame gives the best results. Tasty kuzhi paniyaram is ready to be served.

Serve with chutney and sambar!!!!!

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Cabbage pathrode has its origin in Udupi, a city in southern India. Udupi dishes are primarily made from grains, beans, vegetables, and coconut. Cabbage offers a lot of recipe choices within Udupi cuisine Cabbage pathrode is one of them. It can be sweetened or spiced up to your liking.

INGREDIENTS:

METHOD:

This gravy brinjal curry is made to be eaten with rice rather than roti. Many make this curry with different variations and I have preferred to keep it simple.

INGREDIENTS:

METHOD:

Paneer tikka masala is an Indian dish of marinated paneer cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala. This gravy pairs great with roti, butter naan, paratha, kulcha or jeera rice.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine made popular by the Udupi hotels all over India. It is made from rice, lentils, potato, methi and curry leaves, and served with chutney and sambar.

INGREDIENTS:

METHOD:

Prepare Dosa Batter:

INGREDIENTS:

METHOD:

Coconut rice recipe - one of the favorite South Indian foods at homemade using fresh coconut. An aroma of curry leaves and fresh coconut makes the flavorful. It is very easy to make, can be prepared in just a few mins if freshly grated coconut and cooked rice are ready.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

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