FEBI'S COOK BOOK

  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 .     Ingredients: 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 Method: 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

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.... Ingredients: 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 Method:  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.

  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 P ista 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.   Ingredients:   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

  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...     Ingredients : 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 Method: 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 a

  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 lo