Garlic Sauce/Toum

Garlic sauce

Eggless Middle Eastern Garlic Sauce…with very less oil!!

Garlic Sauce/Toum
Recipe source: Chefindisguise

2 tbsp corn flour
¾ cup water
1 tsp lemon juice (more if you like stronger lemon taste)
2-4 large cloves garlic
3-5 tbsp oil
Salt to taste

Mix corn flour and water in a pan and place over low heat.
Whisk continuously till the mixture thickens and start to bubble. Whisk for 2 more mins and take off fire.
Mince the garlic finely with salt and add to warm corn flour mixture. Cool completely.
Add lemon juice.
Place the mixture in a blender or food processor bowl and beat till the mixture becomes white.
Drizzle the oil one tsp at a time with processor running. (the lid will usually have a small opening)
The mixture will soon form a mayo like consistency. You may not need the whole oil.
It’s very fluffy when made but will thicken if kept in fridge. Just beat with a fork before serving.
Tastes exactly like restaurant bought!


Potato Stuffed Uzhunnu Vada /Stuffed Urad Dal Fritters

Stuffed Uzhunnu vada

Potato Stuffed Uzhunnu Vada

½ cup urad dal
Pinch of asfoetida
1 large potato
1 small onion chopped
1-2 green chili chopped
½ tsp minced ginger
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
Salt to taste
Oil for deep frying

Wash and soak urad dal in water for min 4 hrs. Grind to a smooth paste with little water.
Add salt and asfoetida and keep aside.
Boil potato on stove top or cook in microwave.
Heat oil in a pan and add onion, green chili, ginger and curry leaves and saute till onions become translucent.
Add turmeric, salt and mix.
Add mashed potatoes and coriander leaves and mix well.
Let the mixture cool.
Form small balls and flatten a little.
Heat oil in a pan.
Dip the potato cutlets in urad dal batter and deep fry till golden brown.
(The batter will not stick to the cutlets easily, use a a fork or spoon to dip and lift.)
Drain on paper towels and serve with chutney of your choice.

Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)



Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)

2 cups cauliflower florets
1 medium potato cut into cubes
¼ – ½ cup green peas
1 small onion chopped
1 tsp ginger garlic paste (or only ginger)
½ tsp cumin seeds
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp amchur powder or 1 tsp chat masala
2 pinch kasoori methi (optional)
3-4 tbsp chopped coriander leaves
2 tbsp oil

Heat oil in a pan and add cumin seeds.
When it splutters add onion and saute till translucent.
Add ginger garlic paste or only ginger and saute for few mins.
Add all powders and salt and mix well.
Add all vegetables and ½ cup hot water and cook covered till vegetables are cooked and all water evaporates.
Add coriander leaves (and kasoori methi if using) and mix.
Stir on high heat for few mins so the curry becomes dry and vegetables are roasted.
Serve with chapathi/roti.

Yam/Chena Vindaloo


Yam/Chena Vindaloo

2 cups yam/chana cut into small cubes
1 small onion finely chopped
2 tsp ginger garlic paste
1 small tomato finely chopped
Few curry leaves
2 tbsp oil
Salt to taste

Make a paste:
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp fennel powder
½ tsp garam masala
½ tsp whole mustard
½ tsp coriander powder
½ tsp black pepper powder
1 tbsp vinegar

Add all ‘make a paste’ ingredients in a small bowl and mix and keep aside. Add a tsp or two of water if required
Heat oil in a pan and add onions and saute till almost brown.
Add ginger garlic paste and curry leaves and saute till raw smell goes away.
Add the paste and saute for few mins.
Add yam, tomato, salt, ½ cup hot water and mix well.
Cook covered on low simmer till yam is cooked and soft. Check seasoning.
Serve with rice or chapathi.

Mini Christmas Plum Cake


Mini Christmas Plum Cake
30 mini cupcakes

2 cups all-purpose flour
1 cup brown sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
½ cup + 2tbsp butter
2 tsp vanilla essence
1 tsp cinnamon pwd
½ tsp grated nutmeg
½ tsp dry ginger pwd
½ tsp cloves powder
1-1½ cups add ins (dates/apricots/tuti-fruiti/raisins/nuts etc)

To caramelise:
½ cup sugar
1 cup hot water

5 tbsp icing sugar
Approx1 ½ tsp water
Chopped cranberries to garnish

Caramelise -Add sugar to a clean pan and keep on medium heat. Do not stir. The sugar will start to melt and turn brown in colour.
Stir slowly so all sugar gets mixed.
When the mixture starts to bubble all over, remove from fire and add hot water carefully.
Return to fire and stir till all sugar melts.
Pour over the bowl in which dates/apricots/raisins are kept. (see below)

(The amount of dates/raisins/nuts is as per your preference)
Chop dates/apricots/raisins and add to a big bowl. Add hot caramel to this bowl. Add 1 tsp soda, mix and keep aside to cool completely.

Meanwhile preheat oven to 160 degree Celsius.
Either line the cupcake pan with liners or butter the molds and dust flour. Tap excess flour off.
Mix tuti fruiti and nuts in another bowl and keep aside.
Whisk flour, baking powder, all the spice powders and keep aside.
Beat sugar and butter for few mins.
Add one egg at a time and mix well.
Add vanilla and mix.
Add 1 cup flour and beat to mix.
Drain caramel liquid from the dates bowl to this and mix well.
Add rest of flour and beat to combine. Batter will be thick and fluffy.
Now add soaked dates mixture, tuti fruiti and nuts and fold to combine.
Place approx. 1 tbsp batter in each cupcake mold and bake for 12-15 mins or until a toothpick inserted in the center of a cupcake comes out clean.
Cool completely on a wire rack.
Mix icing sugar and water to get a thick batter. (Add water 1 drop at a time).
Transfer to a Ziploc bag and nip off the edge. Drizzle on cool cupcakes and sprinkle cranberries on top.
Happy Christmas and Happy Holidays to all!


Pineapple Filling for Cakes


Pineapple Filling for Cakes

1 cup crushed or pureed tinned pineapple
¼ cup sugar
¼ cup pineapple juice/drained juice
1 tbsp cornstarch
2 tsp butter

Drain the pineapple pieces and pulse in a blender.
Add pineapple, cornstarch, drained juice, sugar in a pan and bring to boil.
Simmer for 10 mins till the mixture becomes thick.
Take off fire, add butter and stir.
Cool completely.
This is enough to spread as a thin layer on 3 9” layer cake.

Rava /Semolina Unniappam


Very Yummy! A must try!

Rava /Semolina Unniappam

1 cup semolina roasted
½ cup rice flour
1 small banana (palayan kodan/mysore banana)
1 cup thick jaggery syrup (approx. 250gms) –more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp sesame seeds toasted (optional)
2 tbsp toasted grated coconut or small pieces (optional)

Mix roasted semolina, rice flour, cardamom powder, dry ginger powder in a bowl.
Add sesame seeds and grated coconut if using and mix.
Grind banana to a smooth paste and add to semolina mixture.
Add jaggery syrup and enough water to make a thin batter. (It will thicken)
Add baking soda and mix.
Keep aside for 20 mins.
The batter would have thickened by now. Add water to get the idli batter consistency.
Heat unniappam chatti and fill molds with oil. (I use canola oil)
Pour approx. ¾ tbsp batter to each mold. Keep medium heat.
When the bottom starts to brown, flip to the other side using a toothpick.
When it browns all over, remove using toothpick and transfer to a kitchen towel.
Store in an airtight container when cool. Refrigerate after 2 days and bring to room temperature before serving.

Meen Manga Curry / Fish with Raw Mango in Coconut Gravy


Meen Manga Curry / Fish with Raw Mango in Coconut Gravy

4-5 big slices of kingfish or 5-6 mackerels cut into medium pieces
1 medium mango
5 pearl onion sliced
3-4 green chilis slit
2 tsp ginger sliced
Few curry leaves
2 tbsp oil

To grind:
½ cup grated coconut (fresh or desiccated)
1 tsp chili powder
1 tsp coriander powder
½ tsp turmeric powder
Water to make a smooth paste

To temper:
½ tsp mustard seeds
2 pearl onion thinly sliced
1/8 tsp fenugreek powder
1 tbsp oil (preferably coconut oil)

Clean and keep fish slices aside. If using kingfish, cut into medium pcs.
Slice mango to long thick slices. Keep few thinly sliced pieces aside.
Grind “to grind” ingredients to a smooth paste. (if you are using desiccated coconut, first pulse it few times without water, so it becomes fine powder, then add water and grind. This works for frozen fresh coconut too)
Heat oil in pan or ‘chatti’ and add onions, green chilis, curry leaves, ginger and mango slices and saute for few minutes.
Add coconut paste and saute for a minute.
Add 2 cups hot water.
When water boils add fish pieces and salt and let the curry simmer for 15-20 mins.
Switch off and sprinkle thinly sliced mangoes on top and keep covered.
To temper: heat oil in a small pan and add mustard seeds. When it splutters, add sliced pearl onions and saute till it turns light brown. Take off fire and add fenugreek powder.
Stir and add to fish curry and mix the gravy gently. (gravy will thicken as it cools, as you can see in the pic; by the time I took pic, gravy had vanished!! so adjust water accordingly)
Serve with rice.

Tapioca Fish Balls


Tapioca Fish Balls
Recipe source: yummyoyummy

Ingredients: makes 8-10 medium balls
2 medium tapioca
Fish pieces from fish curry (I used this)
2 cups any fish boiled, deboned and shredded
1 large onion chopped
2 tsp ginger chopped
2 green chilis chopped
Few curry leaves sliced
1 tsp red chili powder
½ tsp turmeric powder
¼ tsp fenugreek powder
2 tbsp oil
1 egg lightly beaten
Bread crumbs
Oil for deep frying

I used fish curry pieces, otherwise follow below method.
Heat oil and add onions, ginger, green chilis and curry leaves.
Saute till onions turn translucent.
Add all powders and mix well.
Add fish and mix well.
Check salt and take off fire.

Boil tapioca in water for approx 15-20 mins. When it’s cooked soft, add salt and turmeric powder to the water and drain.
Add a tbsp of butter to the tapioca and mash well and keep aside to cool.
Take a handful of tapioca and roll to a ball.
Flatten it and keep 1-2 tbsp of fish filling and bring edges together to close and form a ball again.
Dip in beaten egg and roll in breadcrumbs. Make rest of tapioca balls
Heat oil in deep pan and deep fry in medium flame. Drain on paper towels.
Serve hot.


Plantain Cutlet (sweet)

Plantain cutlet

Plantain Cutlet (sweet)
Recipe source: yummyoyummy

2 ripe plantain (ethapazham)
½ cup fresh grated coconut
¼ cup plain bread crumbs
2 pinch cardamom powder
Milk 2-3 tbsp (if required)
2 tbsp ghee/butter

Steam cook the plantains with skin on for 5 mins in a steamer.
Alternately cook in a microwave. Keep the plantains on a plate and cover with another plate. Microwave for 4 mins (2 mins per banana…..just like steamed ones!!)
Cool and peel off skin.
Mash with coconut, cardamom powder and if required milk.
Make cutlet shapes and coat both sides with bread crumbs.
Heat ghee/butter in a non-stick pan and shallow