Month: August 2016

Baked Jaggery Pancake Muffin

I love this version of baked muffin, as it gave me a taste of all the flavors of snacks we used to have as a kid and even now. The main components being jaggery and cinnamon, is just a lovely combination! It’s an evening snack recipe, easy to prepare in less than an hour.

In South Indian Mangalorean cuisine, the same recipe is used to make “Appa” (pancake balls) traditionally  prepared during festive seasons mostly by the Hindu households. It is sweet and light. It is cooked/steamed on a stove top in a aebleskiver pan, with a distinctive shape of a sphere.

Preparation Time: 10 minutes

Cooking time: 7 minutes

Makes: 6

Required Appliance: Electric Blender

Ingredients

Beaten rice – 1/4 cup

Jaggery – 1/4 cup, pounded into small pieces

Fresh grated coconut – 1/4 cup, (can use desiccated coconut, if fresh coconut is not available)

Salt – 1/8 tsp

Baking powder – 1/4 tsp, (or baking soda 1/8 tsp)

Coarse semolina – 1 tbsp

Cardamom pods – 1, seeds crushed

Chapathi flour – 1/2 cup, if necessary can add more

Ghee to coat the pan

Directions

1. Preheat oven at 200 degree Celsius (390 degrees Fahrenheit).

2. Place the beaten rice in a strainer and wash under cold running water so that the beaten rice flakes are wet and soft. Tap to strain excess water.

beaten rice

3. Now, using an Electric blender, add the beaten rice, jaggery, coconut and salt with 1/4 cup (75 ml) water. Blend for 2 mins to form a thick batter.

beaten rice, jaggery, coconut

batter

4. Transfer the batter to a bowl  and add  1/4 cup water into the blender to recover the rest of the batter. Pour this into the bowl.

5. Stir in the baking powder, semolina, cardamom. Gradually, stir in the chapathi flour mixing between each addition.

baking powder, batter

Batter, semolina

cardamom, batter

Batter, flour

6. Make a thick batter of pouring consistency. After they are well combined. Let the batter rest for 30 minutes at room temperature.

Baked Jaggery Muffin

7. Prepare the muffin pan by brushing it with ghee.

muffin pan, cup cake tray, ghee

8. After 30 minutes, pour the batter into the pan and insert it into the middle of the oven. Bake at 200 degree Celsius for 10 minutes or until you see it starts browning. Remove it out of the oven and flip them upside down. Place the tray back in the oven and bake for another 2 minutes.

batter

9. Remove the pan out of the oven. Carefully remove the each muffin and place it on a serving plate to cool. It tastes good when it is hot or cold. Enjoy!

Baked Jaggery Muffin
After the flip
Baked Jaggery Muffin

Note

*Double the ingredients if you want to prepare more quantity of muffins.

*I used Pillsbury ‘Chakki Atta’ (Indian chapathi flour) for this recipe.

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Pork stir fry

I’ve always wanted to prepare something easy as a side dish just like the restaurants and this homemade stir fry recipe will knock your socks off!

Preparation time: 5 minutes

Cooking time: 30 minutes

 

Ingredients

Olive oil for frying

Red bell pepper – 1 big, cut into medium small (optional)

Green bell pepper – 1 big, cut into medium small 

Onion – 1 Medium, chopped

Sesame oil – 2 tbsp

Light Soya sauce – 1 tbsp

Ginger-Garlic paste – 1 tsp

Red chili powder – 1 tsp

Nando’s Peri-Peri Sauce (Mild) – 3 tbsp

 

For the marinade (Can fry instantly or can store it in the fridge for half an hour before frying)

Pork Shoulder meat – 300g, sliced as thinly as possible to make 3/4 inch wide of 1 1/2 ich long.

Light Soya sauce – 2 tbsp

pork shoulder meat

 

 

 

Directions

1. Mix the Marinated pork. In a heated wok/skillet with 1 tbsp of olive oil fry the marinated pork with its soya sauce in batches on high heat. Keep stirring well for approximate 10 minutes or until you see it turning brown (*see notes). Strain the fat and transfer pork into a container and keep aside.

Pork

pork fried

 

2. Using the same wok with the leftover fat, add sesame oil, onions, Green bell peppers, ginger-garlic paste. Stir together for 2 minutes. Add soya sauce. Mix well for less than 1 minute, then add the fried pork, chili powder. Toss and fry for another 1-2 minutes and not longer to retain the crispness of the vegetables.

bell peppers, onion

pork, bell pe

3. Pour the Nando’s sauce. Stir for 1-2 minutes. 

Nando's sauce

Remove from heat and serve hot as a side.

Pork Stir Fry

 

 

 

Notes

*Initially when frying pork, water oozes out and in a couple of minutes it starts drying out. Keep tossing the pork at this point and reduce heat if necessary. Stir every half a minute until you see the fat being released out by itself.

*If necessary add salt, but I haven’t added any salt as soya sauce has some salt content.

*To serve it crisp for later use, make sure the wok lid is not fully covered and let the steam away by keeping the lid slightly open.

 

 

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Chicken Schnitzel

When I think of Schnitzel, it takes me back to the day when a friend of mine had invited me over for Christmas and we had prepared Schnitzel for dinner along with the other friends.

Schnitzel meaning meat in a crust, is a German word and a very popular dish originating in Austria. In the Viennese cuisine, Vienna or Wien, the dish called “Wiener Schnitzel” is traditionally made from veal served with potato salad (Kartoffelsalat). So, if you visit Austria and the most beautiful city Vienna do not miss it.

Schnitzel can be made by using variety of meat and Chicken Schnitzel is one of them. Adding butter when frying gives the buttery rich nutty flavor.

Preparation time: 15 minutes

Cook: 15 Minutes

Serves: 2

 

Ingredients

Unsalted butter – 4 tbsp

Vegetable Oil for frying – 1 1/2 cup

Boneless chicken breasts or fillet – 2 pieces

All-purpose Flour – 1 cup

Egg – 1 whole

Bread crumbs (Semmelbrösel) – 2 cups

Salt

 

 

Directions

1. When you have the chicken cut into manageable thickness, it can then be tenderized to desired thickness by a mallet or a hammer. To do this, place the meat on a cutting board or an aluminum foil. Place the plastic wrap over the chicken and pound down to even thickness (gently pound them). Add salt on both sides.

Chicken

tenderized Chicken

2. Place the eggs on a plate and stir lightly with a fork, add a pinch of salt. Prepare two more plates, one with flour and the other with bread crumbs.

flour, egg, breadcrumbs

3. Lightly coat the chicken with the flour, then dip it into the egg, and then finally coat it with bread crumbs. Place it in a separate plate.

Chicken,flour

egg, chicken

chicken, breadcrumbs

coated chicken

 

4. Heat oil and butter in a large pan, let the oil heat until bubbly on medium. Fry the schnitzel on one side for a minute and turn side. Keep tossing the chicken for 6 – 7 minutes until golden brown.

oil,butter,chicken coated

chicken

5. Place them on paper towels to drain excess oil. Serve hot with lime and potato salad.

Chicken Schnitzel

 

 

Note

* Frying with the addition of oil than just plain butter will not burn very quickly.

* For this recipe one would need fine bread crumbs. If you can find Semmelbrösel bread crumbs at your local store, it would be the best to use.

 

 

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Passion Fruit Juice

Passion Fruit is a tropical fruit, and one of the many variety of fruits here in South East Asia which I didn’t know existed. I would try to imagine what this odd fruit tastes like and how would one use it. It’s enclosed with flesh-covered seeds which is edible. They can vary in color but, the passion fruit which I bought was slightly green-skinned . In few days time the color changed to pinkish-red at room temperature.

Passion fruits are packed with essential nutrients with its pulp and seeds containing good amount of fiber content. They are rich in antioxidants, iron, vitamin C. It’s incredibly refreshing and tasty.

Preparation time: 5 minutes

Serves : 2

 

Ingredients

Passion fruit – 3

Lemon juice – 4 tbsp

Sugar – 2 tbsp

Honey – 2 tbsp

Cold filtered water – 1 cup

Pinch of salt

Ice as required

 

Directions

1. Combine the passion fruit pulp, lemon, sugar, honey, water and a pinch of salt in a juice jar. Stir together.

passionfruit, lemon

Passion fruit and Lemon

2. Serve with ice.

Passion Fruit Juice

 

How to cut/eat?

+ Cut the fruit into half. The juice that comes out is very delicious.

+ Scoop out the pulp with seeds using a spoon into a small bowl. Sprinkle sugar and enjoy the taste!

 

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Banana Fritters

Have you ever had this feeling when you crave for certain food, you get homesick and just want to grab certain food from your imagination and quell hunger? Well, I got hungry and saw these over-ripe bananas languishing in my fruit box which brought me into making banana fritters for tea.

Fritters are popularly used with a variety of fruits and vegetables which are usually deep fried.

Preparation time:  10 minutes

Cook: 15 minutes

Makes: 25

Ingredients

Vegetable oil for deep-frying

Mashed Ripe Banana – 3 long

All-Purpose Flour –  1 1/2 cup

Grated coconut – 3 tbsp

Salt – 1/2 tsp

Baking powder – 1 tsp

Sugar – 1 1/2 tbsp

Rice Flour – 1/2 cup

Water – 1 cup 

 

Directions

1. Place the coconut, flour, salt, baking powder, sugar, rice flour into a deep container.

salt, all-purpose flour

Add all-purpose flour, salt

sugar

Add sugar

Baking powder

Baking powder

Rice flour

Rice flour

2. Pour the mashed banana into the flour mixture. Add water and mix till well combined to make a thick batter.

banana mash

banana mixture

Add banana mash and water

banana fritter mixture

3. Fill a deep-fry pan with enough vegetable oil for deep frying. Turn it on to medium heat  and leave it to heat (see notes for details).

4. Drop a tablespoon of the banana mix into the oil, and fry up to 5 or 6 at a time on medium heat (make sure not to add too much mixture as it will puff up slightly while it cooks). Keeping an eye on them, turn with a slotted spoon for a few times until they turn golden brown on each side.

deep-fry

deep-fry

Remove and drain on kitchen towels to remove excess oil. Repeat the process until all the mixture is used.

 

5. Serve warm , or let it cool completely. 

banana fritters

 

Storage suggestion

+ Store in airtight container at room temperature and use within a day

 

 

Note

*To check if the oil is hot enough, take a pinch of the mixture and drop it in the oil, it should sizzle with bubbles surrounding it.

 

 

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Pork Vindaloo

“Vindaloo” is traditionally popular in the Goan cuisine in India and often considered as a fiery spicy dish made with pork.

This recipe is more of a flavored sauce with its sweet, tangy taste. Pork Vindaloo limits the use of more chilies in order to tone down the heat of a spicy-hot dish.

Requirement: Blender

Preparation time: 20 minutes

Cook time:  30 minutes to 45 minutes

Ingredients

Vegetable oil/ Ghee – 2 tbsp

Pork Shoulder/Collar – 500 g, cut into chunks of 1 inch

 

For the paste (Masala)

Dried red chilies – 2, soaked in water for 1 hour (see notes)

Onion – 1 Medium, Chopped

Cinnamon stick – 1

Cloves – 5

Star anise – 1

White vinegar – 2 tbsp

Garlic cloves – 3 whole, peeled

Ginger – 1 tsp

Pepper – 1 tsp (or 4 seeds)

Cumin Seeds – 1 tsp

Tamarind paste/pulp – 1 tsp (seeds and fibers removed, see notes)

Sugar – 1 tbsp

 

Post blending

Tomatoes – 2 medium, chopped

Salt – 3/4 tbsp

Paprika powder – 1 tsp

Red chili powder – 1 tbsp

 

Directions

1. While preparing the Pork and the rest of the ingredients, Cook onions with 1 cup water for 15 minutes making sure to keep an eye so that the onions don’t brown or burn.

Stepa_IMG_3475

spices

2. Strain the onions and run the onions under cold water to cool it down. Add the onions, chili, cinnamon,cloves, star anise, vinegar, garlic, ginger, pepper, cumin, tamarind water, sugar. Add 1/4 cup water. Make a paste. Set aside.

spice paste

3. Heat oil or ghee in a pot on high heat. Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown.

Step2_IMG_3500

4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes.

pork, spice paste

pork

5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.  

pork, spice paste, tomatoes

paprika powder, chili powder

6. Reduce heat and cook for 30 minutes by stirring occasionally every 3-4 minutes or until the pork is very tender.

Serve with cooked rice.

Final2_IMG_3548

 

 

Note

*I used tamarind pulp (2 seeds) soaked in water for 10 minutes. Sieved to remove the stringy bits and seeds.

*As this recipe is not spicy, increase the number of chilies for more heat.

*It sauce tastes better the longer you cook.

 

 

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Beef Cutlet

This Beef cutlet recipe specifically reminds me of my childhood, when my Mom used to make occasionally. It has has been one of my favorites in my book of recipes for years since I’ve been away from home.

It can be a light afternoon snack, appetizer or a side. They are best when served hot, and you can’t resist the aroma that circulates from the kitchen to the entire home.

Preparation time: 15 minutes

Cook: 15 minutes

Makes: 12 cutles

Ingredients

Minced beef – 250 g

Vegetable oil for deep or shallow frying

Medium Onion – 1, chopped thinly

Ginger – 1 tsp

Garlic – 1 tsp

Green Chili – 1, chopped

Pepper powder – 1 tsp 

Garam Masala powder – 1 tsp

Egg – 1

Salt – 1/2 tsp

Bread Crumbs – 1/2 cup or as required (optional, see notes)

 

Directions

1. Wash the minced beef in a strainer and squeeze out all the liquid possible. Transfer it into a separate container and prepare the rest of the ingredients.

beef mince

2. Combine onion, ginger, garlic, green chili, pepper powder, garam masala powder, salt.

Step2_IMG_3403

Add 1 whole egg.

Step2a_IMG_3404

3. Mix together everything.  Make these into little patties with even thickness.

Step3_IMG_3405

Step4_IMG_3425

4. Coat them with breadcrumbs on each side. Tap for any excess breadcrumbs.

Step5_IMG_3428

5. Heat vegetable oil in a deep frying pan. When its hot enough, place the prepared beef patties in oil without overcrowding it. Brown on each side turning gently.

Step6_IMG_3441

6. Fry for 3 – 4 minutes on medium. Remove, place it on paper towels.

Serve hot with tomato ketchup.

Main_IMG_3469

 

 

 

Note

* Breadcrumbs are an option for crispiness. You can skip the breadcrumbs but still have a good flavor.

 

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Cocoa Easy Cake

No matter what level of baker you are, this  quick and easy cake recipe can be done in a matter of few minutes. No butter, no eggs, no milk, no whipping! It has a dense texture.

The first time I prepared this cocoa flavored cake it was on my husband’s birthday. It was my first cake with cocoa, the ingredient which acts as a mood elevator and  natural antidepressant.

Preparation time : 10 minutes

Bake : 35 minutes

 

Ingredients

Baking pan 20 cm (8 inch)

All-purpose flour – 1  1/2 cup

Unsweetened Cocoa powder – 3 Tbsp

Baking powder – 1 tsp

Granulated sugar – 1 cup

Table salt – 1/4 tsp

White vinegar – 1 tsp

Vanilla extract – 1 tsp

Vegetable oil – 5 Tbsp

Water – 1 Cup

 

Directions

1. Preheat oven to 170 degrees Celsius ( 340 degrees Fahrenheit). Grease the baking pan with butter and then line with parchment paper. Sprinkle some flour evenly.

2. In a bowl add flour, cocoa powder, baking powder, sugar and salt. Mix with a spoon. 

all-purpose flour

cocoa powder, salt, sugar, all-purpose flour, baking powder

cocoa powder mixture

3. Now, pour white vinegar, vanilla extract, vegetable oil and water. Mix well until the there are no lumps in the mixture. 

white vinegar, vanilla extract, vegetable oil, mixture

 

Cocoa Crazy Cake

4. Pour the above mixture into the prepared baking tray. Tap the tray for an bubbles trapped inside. Bake at 170 degree Celsius for 35 minutes. 

baking tray

5. Once its baked, remove it out of the oven to cool on a rack until its completely cooled before serving (Check if its baked by inserting a skewer at the center).

Step5_IMG_2880

 

 

Serving suggestion

+ Since I prefer less sweetness, plain was just perfect for me. Just like a brownie.

+ if you wish, topping it with a chocolate frosting gives it a rich flavor.

+ For a mid- afternoon snack

 

Note:

* Using  a smaller baking tray would turn it into a nice thicker cake.

 

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Crispy Chicken Fry

Crispy Chicken Fry, yes! It’s chicken again, Yoho! But this one adds more crunch. Why? The crunchiness is because I used oats as a coating which is healthy and adds more fiber to your diet.

Preparation time: 15 minutes

Cooking time : 25 minutes

Ingredients

Skinless Chicken with bones – 500 g ,  cut into small pieces

Vegetable oil – as required (see under directions, point 4)

Heavy-bottomed pot or pan 18 cm ( 7 inch ) diameter

Marinade 1: The chicken is marinated overnight. Cover and let it sit in the fridge.

Ginger-garlic paste – 3/4 tbsp

Red Chili powder – 1 tbsp (I used Kashmiri chilli powder)

Vinegar – 1 1/2 tbsp

Salt – 1/8 tbsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Paprika powder – 1 tsp (optional)

Marinade 2: After overnight marination.

All-purpose Flour – 3/4 cup

Marinade 3: After marinating with all-purpose flour.

Egg White – 2

Oats -80 g

Directions

1. Prepare the chicken and add all the ingredients mentioned under Marinade 1. Mix well, cover and place it in the fridge overnight or 6 hrs in advance.

Chicken pieces

turmeric,chili powder, ginger-garlic, paprika powder, vinegar, Chicken

marinated chicken

2. Remove the chicken from the fridge. Prepare a plate with all-purpose flour (Marinade 2). Coat each piece with the flour on both sides. Keep it aside for half an hour.

chicken,all-purpose flour

3. Next, (Marinade 3) take 2  bowls. One bowl containing 2 egg whites (lightly beat with a fork) and the other bowl containing oats.  To the egg white add a pinch of salt.

4. Now, dip the chicken pieces with the egg white and then with the oat mix, coating evenly on both sides.

chicken, egg white

Step3c_IMG_3302

5. Once you have coated all the chicken pieces , heat a heavy-bottomed pot containing  oil up-to 2 inches.

6. Drop the chicken into the oil one by one in batches. Make sure you do not overcrowd it ( I fried 4 – 5 pieces at a time ). Fry on medium for 5 minutes turning sides in between.

vegetable oil, chicken

7. Reduce heat and remove the chicken from the oil and place it on kitchen towels.

Fried chicken is ready to serve.

Crispy Fried Chicken, oats

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Baked and Spiced Chicken Thighs

This easy recipe of spicy baked chicken thighs could be very satisfying with any food that comes along with it. It is a healthy alternative to deep frying your chicken. My hubby loves this recipe. So, go ahead and satisfy that hungry belly.

Preparation time: 2 minutes

Cook time: 30 minutes

Ingredients

De-skin Chicken thighs – 2

Ginger-Garlic paste – 1 1/2 tsp

Turmeric powder – 1/8 tsp

Salt – 3/4 tsp

Red chili powder – 1/2 tsp

Cumin powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Paprika powder – 1/2 tsp

Coriander powder – 1 tsp

Pepper powder –  1/4 tsp

Lemon – 2 thin slices ( or add 1 tbsp vinegar to the marinade )

 

Directions

Marinating the chicken 2 – 3 hrs in advance or stored overnight in the fridge would let the chicken absorb all the spices for an enhanced flavor before baking it.

1. Make small cuts on the thighs.

Step1_IMG_3172

2. Prepare the paste for the marinade in a small bowl with all of the spices and some water mentioned under ingredients.

cumin, red chili, coriander, garam masala, paprika, turmeric, ginger-garlic, salt

3. Using your fingers, marinate the chicken.

chicken thighs, marinade, pepper

4. Place the thighs in the baking tray and rub some olive oil on the chicken. Bake  at 200 degree Celsius (390 degree F) for half an hour  or until its nicely roasted and cooked.

baking tray, chicken thighs, lemon, olive oil

Spicy baked chicken thighs are ready.

chicken thighs, cooked, baked, roast

 

 

Note:

* If it is too spicy add some lemon or lime to neutralize it.

 

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