Friday, 27 February 2015

Kesar Peda

There must be scarcely anyone who doesnt like Pedas and Barfis. You dont need to be sweet toothed for that. When it comes to Pedas, people ranging from kids to old, love this chewy milky fudgy Indian sweet. To make your cravings even more stronger, this recipe is totally different from the traditional Pedas in terms of labour intensive procedures involved in its preparation. For not so chewy textures, if you are patient enough, you can wait for next day, to get bit more powdery kind of Peda... Not making you long more, over to the recipe.
  • Saffron- 1/2 tsp
  • Desi ghee- 2 tbsp
  • Condensed milk- 1/2 tin
  • Milk powder- 1 cup
  • Cardamom powder- a pinch
  • Milk (warm) - 2 tbsp
  • Pistachios- to garnish
  • Soak Saffron in milk for 10 minutes.
  • In a heavy bottomed pan, heat ghee on medium low flame.
  • Melt ghee and add condensed milk. Mix well.
  • Add milk powder and keep stirring for smooth, lump free dough.
  • Once it forms like a dough add cardamom powder and milk.
  • Mix well using the spatula again till a dough is formed.
  • The tip here is cooking long enough for the raw taste of milkpowder to disappear.
  • Off the flame.
  • Transfer to a bowl.
  • Once it cools enough to handle, make balls out of the dough.
  • Gently press in the centre of each balls to form a small depression.
  • Garnish with powdered pistachios or nuts of your choice in the center.
  • Serve and enjoy!!

Thursday, 19 February 2015


I love sandwiches and especially for breakfasts... Sandwiches are always super easy to make and yet filling to keep you going for hours without starving. For me, boiling chicken, waiting it to cool before you shred it, is the hardest part. But if you have left over chicken, task becomes lot more easier...
All I have done here is mixed few veggies found in my fridge and shredded chicken with mayo, full the buns and then ready to go....

Chicken, boiled with salt and shredded- 1 cup
Mayonnaise- 1 cup
Carrot- grated-1/4 cup
Cabbage- chopped finely- 1/4 cup
Black Pepper- freshly crushed, coarsely- 2 tbsp
Pitted Olives- a few, sliced thinly
Long buns

 Mix all the ingredients together except the buns and spread some of it over one side of horizontally sliced buns.
 Close with the other half. Serve.

Monday, 16 February 2015

Vanilla and Pista Sponge Cake with Whipped Cream and White Chocolate Glaze

Obsessed with the Woodland bakery blog tv on Youtube, I have been experimenting some of the video host, Gretchen's cake recipes.. Everytime I watch her video, I realise, I am getting more than addicted to cake baking... Also, I awe at her skill of how easily she gets her cake done. I must say that I already tried this Vanilla sponge cake recipe thrice, in may be just 2 weeks. Its so spongy and ressembles just like the one bought from bakery. I stumbled on this recipe on my search for a sponge cake one and decided to alter the flavor by adding Pista essence. The next two times I baked it, I flavoured it Vanilla. I'll be uploading images of the two cakes I tried for second and third time both which was iced in a different way.

For the cake:
  • Flour-2 cups
  • Sugar- 2 cups
  • Eggs- 4
  • Milk- 1 cup
  • Butter- 100 gms
  • Baking powder- 2 tsp
  • Vanilla essence- 1 tsp
  • Pista essence- 1 tsp
  • Salt a pinch
For the Icing:
  • Whipping cream (35% fat) - 3 cups
  • Icing sugar/ powdered sugar- 1/4 cup
  • Vanilla essence- 1 tsp
For white chocolate glaze:
  • Whipping cream- 125 ml
  • White chocolate-150 gms
  • Butter- 1 tbsp
For the cake:

  • Heat milk and butter together in a microwave or a pan and keep aside to cool to room temperature.
  • Preheat oven to 180 C.
  • Sift flour, salt, baking powder and keep aside.
  • Grease a baking tin only from the bottom and line with butter paper.
  • Place a pot with water 1" deep and let it simmer.
  • Place a heat proof bowl over the pot so that it does not touch the water.
  • Add eggs and sugar in the bowling and beat constantly with a whisk.
  • Once the sugar is dissolved touch the mixture and it should be slightly warm.
  • Off the flame and beat the egg-sugar mixture with electric beater till it becomes thick and pale. ( When you lift the beater from the mixture and draw an 8 pattern, it should remain visible for few seconds before it disappears).
  • Now add vanilla and pista essence.
  • Add green food colour.
  • Fold in the flour in three batches alternating with 2 batches of milk-butter mixture.
  • Mix till well incorporated. Do not over mix.
  • Transfer to two 8, 7 or 6 inch diameter round cake tin.
  • Bake for 30 minutes or till the skewer inserted in the center comes out clean.
  • Cool the cake completely before assembling.
For the icing:
  • Pour whipping cream into a clean, dry bowl and place it in the freezer for about one hour with the whisk attatchement of beater.
  • Whip to soft peaks.
  • Add essence and powdered sugar.
  • Beat till stiff peaks. Do not over beat. Cream will turn into butter.
  • Reserve half cup of whipped cream for piping border.
  • Keep the whipped cream in the fridge until ready to assemble.
  • Chop the white chocolate bar to small chunks and place in a bowl along with butter.
  • Heat cream on medium heat in a pan.
  • Once bubble start appearing on sides, off the flame. 
  • Pour the cream over the chocolate and let it sit for a minute before you start mixing.
  • Mix till no lumps remain.
  • Keep aside and let cool for a while

Slice, each layer of cake to two horizontal layers. TotaI you you get 4 layers. I used only 2 layers.
Over each layer, spread some whipped cream.
Place the next layer. Repeat till all the layers are done.
Spread the remaining cream to the top and sides.
Smooth evenly.
Pour white chocolate ganache over the top and let it dribble down the sides.
Now pipe borders on the top and bottom of cake.
Serve and enjoy...
Here are some of the cakes I tried at home with same recipe of sponge cake, but frosted in different ways.



Wednesday, 11 February 2015

Beef Liver Varattiyathu/ Roast

Beef liver is one of my favourites and in my family it is a custom to have it for breakfast on the day of Eid. This time on post is beef liver varattiyath, in which liver was cooked with all the veggies added to it and then sauteed in coconut oil till all the water has been evaporated... Feel free to adjust the water content as you like... Some would love it in thé form of dry fry or with very little thick gravy.. It can be best paired with neypathiri or Battoora...
  • Beef liver-250 gms
  • Ghee- 3 tbsp
  • Onion , sliced- 1 medium
  • Ginger- Garlic paste-  1 tsp
  • Green chilli- 1, cut length wise
  • Turmeric powder-1/4 tsp
  • Coriander powder-1 tbsp
  • Pepper powder-1 tsp
  • Garam masala powder- 1/2 tsp
  • For tempering:
  • Coconut oil-1 tbsp
  • Curry leaves- a stem

  • Heat ghee in a pressure cooked, add onions and saute. 
  • Add ginger-garlic paste, chilli and spice powders.
  • Add liver and mix everything well.
  • Add 1 cup of water and salt and pressure cook on medium flame for about 20 minutes.
  • Off the flame and when the pressure dissipates, open the lid and keep on medium flame till most water is reduced..
  • In another pan, heat coconut oil, add curry leaves and add to the prepared liver...
  • Serve hot with any roti.

Monday, 9 February 2015


After my vacation in Kannur, it took me some time to adapt here in UAE, and then really start cooking.... First week my family and me managed to adjust with all the goodies I brought from home, including cooked beef, without any masala, which I froze in the freezer and pulled out just the required amount and made fry or curry out of it for dinner or lunch.. Its such a bliss to have so many eatables stored in fridge when all you need to do is take them out and microwave it and then gobble down...
We brought Unnakkaya (stuffed boiled bananas with sweet scrambled egg), spicy kallummakkaya (Stuffed mussels with rice dough with a hint of green chilli and fennels, steamed and fried in red chilli paste)... Also I brought some liver fry and pathiris to have the day after we arrived, as its completely impractical to start cooking just the day after journey,  kitchen being empty and also due to adjusting problem with the changed atmosphere.. Though it is very hard and sad to see your loved ones depart, mothers and sisters back home, very happily prepare all kind of eatables that possibly could be packed and reached without any spoiling... We bring pickles, bakery stuffs and lot more... Well if you are from Malabar, I need not explain what it is all about and you must be already recollecting those times of departure...
I hardly cooked while I was in vacation and enjoyed happily roaming around and simply having all the yummy food umma made for us... Even though she is now in UAE, we dont stay together and so except on Fridays, I dont get to eat her tasty food... It was such a relaxation to have Umma around during vacation...
Enough with blah- blahs, this time its a veg  pulao on post, only with minimum number of veggies. I used colorful veggies like Carrot, Capsicum and Corn.. You dont need to stop at it.. Feel free to use your family's favorite veggies..
  •  Basmati/ biryani rice- 2 cups
  • Ghee- 2 tbsp
  • Cardamom- 2
  • Cinnamon- 1 inch
  • Cloves- 2
  • Onion ( chopped)- 2 medium sized
  • Ginger-Garlic paste- 2 tsp
  • Red Chili powder- 1/2 tsp
  • Garam Masala powder- 1 tsp
  • Green capsicum- 1/4 cup
  • Frozen Corn-1/4 cup
  • Carrot (grated)- 1/4 cup
  • Cumin seeds- 1 tsp 
  • Oil- 2 tbsp
  • Heat oil in a pan, add cumin seeds. Let it splutter. Add Onion, Ginger- Garlic paste.
  • Saute till raw smell disapears.
  • Add chilli powder and garam masala powder.
  • Add the veggies and cook till done.
  • Prepare the rice by heating Ghee in a deep-bottomed pan.
  • Add in the spices.
  • Pour water to the pan and let boil the water with lid closed.
  • Once it starts boiling vigorously, add the rice and sprinkle some salt.
  • Keep the lid closed.
  • Once half of the water is absorbed reduce the flame from high to medium or medium low and stir the rice really well.
  • Once most of the water is absorbed, put flame to really low and cook till done. Keep stirring in between.
  • Off the flame.
  • Add the cooked rice to the prepared masala. Mix well with flame on low, so that the flavors get well incorporated..
  • Garnish with some coriander leaves.
  • Serve hot with your favorite curries or any thick gravy.