Sunday, April 29, 2012

Chemeen Vattichathu

God's own country's chemeen vattichathu is an ideal curry for rice, chappati or anything else and is a specialty of Kerala.

1. Medium sized chemeen (prawns) 1 cup
2. Coconut oil
3. Mustard 1/2 teaspoon
4. Fenugreek 1/4 teaspoon
5. Chopped Ginger 1 teaspoon
6. Chopped finel Garlic 1 teaspoon
7. Chuvanulli (small onion) 1 cup
8. Chopped tomato 1/2 cup
9. Thich tarmarind paste 1 cup
10. Salt to taste
11. Coriander leaves, curry leaves chopped
12. Chilly powder 2 tablespoon (Kashmir chilly would be preferred)
13. Turmeric 1/4 teaspoon

To heated coconut oil, add mustard seeds, fenugreek and then chopped ginger, garlic and saute. Then add chopped chuvanulli and saute for some time. After that, add tomatoes and saute for some time. After it comes to a paste like consistency add all the 12 ingredients. Then pour tamarind paste and a little water. Add chemeen too. After it comes to a boil add needed salt. After the chemeen is cooked and the gravy starts thickening, add coriander leaves and curry leaves. Spread a dash of coconut oil on top of it finally. Chemeen vattichathu is ready to be served.

Potato dosa

There are a variety of dosas and many restaurants offer even non-veg dosas for a change. Make potato dosas crispy by spreading it thinly.

Dosa batter 1 big cup
Cooked and mashed potatoes 2
Green chillies finely chopped 1
Onion finely chopped 1 tablespoon
Curry leaves finely chopped
Salt to taste
Ghee 2 tablespoon

Mix the dosa batter nicely adding the mashed potatoes, green chillies, curry leaves and salt. Make crispy dosas adding a dash of ghee. Tastes good with coconut chutney.

Cauliflower bajji

Since cauliflower is a seasonal veggie, it can be prepared for children as snacks in the evening. Easy to make too.

Cauliflower cut vertically 2 cups
Channa dhal 300 gm
Chilly sauce 1 teaspoon
Ginger dauce 1 teaspoon
Tomato sauce 1 teaspoon
Salt to taste
Oil 2 cups

Clean cauliflower and dry it. In another vessel, mix channa dhal, chilly sauce, ginger sauce, tomato sauce and salt along with little water and make a smooth paste. In a kadai, after the oil gets heated, dip the cauliflower florets in the masala paste and deep fry it in oil. Tastes delicious with tomato sauce.

Sunday, April 22, 2012

Neapolitan pizza

Ingredients for 4:

- 400 gr. flour.
- 15 gr. of yeast.
- 1 teaspoon sugar.
- 1/2 cup warm water.
- 4 tablespoons oil.
- 1 teaspoon of salt.

- For tomato sauce:

- 400 gr. crushed tomatoes
- 1 onion chopped
- 2 cloves garlic, minced
- 1 pinch black pepper
- 1 cup chicken stock,

-For the filling:

-200 gr. fat shredded cheese to melt.
-24 canned anchovy fillets.
-24 pitted olives.
-1 tablespoon chopped oregano, oil.


-In a small bowl mix the water with the sugar and yeast. Cover and let stand 15 minutes. In another bowl put flour, salt and 3 tablespoons of oil. add water with the yeast and knead until it does not stick to hands. Cover with a damp cloth and let stand 1 hour until doubled in volume. Flour a work surface, place the dough and knead again. Make a ball and let stand in covered bowl 15 minutes. Flour the roller and the work surface. Roll out the dough with a rolling pin to the size of a baking sheet. Grease pan with oil. Roll the dough into the roller. Spread on the pan to coat.

Fry the garlic and onion in a skillet with oil, add the tomatoes and season. Saute 5 minutes, add the broth and cook 10 minutes. Cover the pizza base with tomato sauce and spread the grated cheese.

Spread the anchovies pizzas. Place the black olives with oregano. Drizzle with a little oil and bake until golden brown around the edges.

Spicy Chicken Tostadas


500 g chicken breasts
2 tablespoons extra virgin olive oil
2 red peppers, seeded and coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, thinly sliced
1 tablespoon mild chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1 can (398 ml) diced tomatoes
1/8 teaspoon sugar
Pepper to taste
8 corn tortillas
1 can (540 ml) pinto or kidney beans
1 tomato, diced
Pickled jalapeño chili peppers (optional)
1/2 iceberg lettuce, shredded
8 radishes, sliced
5 tablespoons reduced-fat
Sour cream to serve
Tabasco or other hot chili sauce to serve

Place the chicken in a saucepan with cold water to cover. Bring to a boil, then reduce the heat and simmer for 10–15 minutes. Remove from the heat and leave to cool in the liquid. When cool enough to handle, drain and shred the meat. Set aside.
Meanwhile, heat the olive oil in a frying pan and add the peppers, onion and garlic. Fry over medium heat for 5 minutes or until softened. Add the chili powder, paprika and cumin, stir well, and cook for a few more minutes. Stir in the tomatoes with their juice and the sugar. Simmer for 5–8 minutes or until thick. Season with pepper. Remove from the heat and keep warm.
Heat a heavy-based frying pan. Fry the tortillas, one at a time, for about 15 seconds on each side or until slightly crisp and lightly browned. As they are done, keep them warm stacked in a dish towel. Meanwhile, in a small pan, warm the beans in the can liquid. Drain well.
Place 2 toasted tortillas on each plate. Spread with the tomato mixture, then spoon on the beans and chicken. Add the diced tomato, pickled jalapeños, if using, lettuce and radishes, piling up these toppings. Finish with a spoonful of reduced-fat sour cream. Serve with Tabasco sauce.

Variation: Instead of beans, you can use a mixture of corn and zucchini. Cook 1 corn on the cob and 1 whole zucchini in separate pans of boiling water until tender, about 10 minutes for the corn and 5 minutes for the zucchini. Drain. Dice the zucchini, and cut the kernels of corn from the cob. Scatter the vegetables over each sauce-spread tortilla, then add the chicken.

Layer Tomato Salad

500g Tomaten 17 ounces tomato
250g Zwiebeln 8 ounces onions
5 Eier 5 eggs
1 Glas Miracel Whip mayo

Tomaten und Zwiebeln in Scheiben schneiden
slice tomatos and onions
Eier kochen, Zwiebeln glasig dünsten
boil eggs, stew onions glassy
alles in einer Schüssel schichten
layer all in a bowl
obenauf das Glas Miracel Whip verteilen
spread mayo on top of all
mehrere Stunden ziehen lassen
wait some hours


For Dough:
Flour 1 kg
Yeast 3 tbsp
Sugar 3 tbsp
Salt 1 tsp
Oil 1 tsp
Warm water 3 cup (250ml)
For Pizza Sauce:
Firm tomatoes 1 kg
Ketchup 5 tbsp
Salt to taste
Red chili flakes 1 tsp
Rosemary 2 pinches
Oregano 2 pinches
For Topping:
Mince or chicken or beef chunks 1/2 kg
Oil 2 tbsp
Ginger Garlic paste 1 tsp
Salt to taste
Red chillies 1 tsp
Yogurt 2-4 tbsp
Pizza cheese 2 large pack
Capsicum 1/4 kg sliced
Onion 2 chopped
Olives as required sliced
Sausages as required sliced
cooking directions.

For Dough: Mix yeast in slightly warm water and let it rest for 5 minutes.
Then mix in sugar and salt.
Now add this mixture to flour and add in oil.
Knead well, cover and leave it in a warm place.
When it rise, knead it again, cover and let it rest.
For Pizza Sauce: Peel the skin of tomatoes and blend them.
Heat a pan and add ketchup, tomato puree, salt, red chili flakes, rosemary and oregano.
Cook till thickens.
For Mince or Meat Topping: First cook mince in pan till dry.
Then add in oil along with ginger garlic paste, saute.
Now add in salt, pepper and yogurt. (You can also add in "Tikka Spice")
Preparation: First divide the dough in four portion. (It will make four large size pizza)
Roll out dough on greased pizza pans.
Then apply tomato sauce, sprinkle crushed onion, pizza cheese, mince and sliced sausages, capsicum and olives.
Bake the prepared pizza at high oven for about 15-17 minnutes or until done.
Serve hot.
To Make Stuffed Crust Pizza: Spread the dough out of pan and place cheese on round end of pan and then fold the dough over it. (you can also add mince or even chicken chunks in crust)

Hot Dog and Bacon Roll-Ups

Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Yield: 32 appetizers

"This is a very easy and yummy appetizer."

2 packages hot dogs, cut in half
brown sugar
1 lb bacon, cut into in the middle

Take a piece of hot dog and piece of bacon, wrap bacon around hot dog.

Stick a toothpick through bacon to hold.

Place one layer in bottom of Crock Pot and cover with brown sugar.

Repeat until all the hot dogs have been used.

Cook 3 to 4 hours.

Monday, April 16, 2012

Red Velvet Cake

2 1/2 cups sifted cake flour (not all-purpose flour)
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

1 lb (2 blocks) cream cheese (not softened)
1 stick (1/2 cup) butter, at room temperature
1 Tbsp. vanilla extract
4 cups powdered sugar, sifted


Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.
Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to sc**** down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cake pans with cake batter until they are about 3/4 full. Bake for approximately 20-22 minutes, rotating pans halfway through. The cakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
Cool the cakes in their pan on a wire rack for 10 minutes then remove and allow to cool completely before frosting. If you cakes come out quite domed shape, you can slice off the top to make a more even and stable layer.
To Make Frosting:
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cake layers as desired.

Zebra Cake

4 large eggs
1 cup sugar
1 cup milk
1 cup oil (corn, vegetable)
2 cups maida/all-purpose flour
1 tsp vanilla essence
3 tsps baking powder
2 tbsps dark cocoa powder

1 Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth.
2 In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat.
3 Divide the batter into two. Add the cocoa pwd to one portion and combine well.
4 Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread.

5 Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Sunday, April 15, 2012

Pistachio Cake

3/4 cup shelled natural pistachios (4 ounces)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large egg

Cod Cake


1 kg of cod
1 kg of potatoes
1 bunch of parsley
2 egg whites
Olive oil
oil for frying

The cod desalting in boiling water;
Clean the skin and remove the bones and shred the cod it;
Boil potatoes, mash them and mix with cod (preferably with
Add chopped parsley, pepper and beaten egg whites and mix well in snow;
Grease hands with olive oil wraps and cookies;
Fry in hot oil until golden.
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