Yearly Archives: 2011

Desserts/Puddings

Pineapple Souffle

An easy to make delicious french dessert. It’s rich and yummy!! My family and friends loves it.Hope you all love it too!!

 

pineapple-souffle

Ingredients

½ liter Whole milk
100 ml Fresh Cream
1 tin Condensed Milk
2 cups Crushed pineapple
1 pack Halal gelatine(pineapple flavored)

Directions

1.Take a cup of water and place it over heat. Add gelatin and keep stiring till the mixture  warms and the gelatin melts.

2. Beat cream for 15 mins. Add condensed milk and whole milk. Beat thoroughly.

3. Add the gelatin water after it is cold and mix thoroughly.

4.Add 2 cups of crushed pineapple. Put the entire mixture in a souffle dish and set in freezer for one hour.

5.In this picture you can see a bottom layer of pineapple custard, then a layer of powdered biscuit,a layer of pineapple souffle topped with vanilla ice cream and cherry.

Malabar cuisine, Seafood Items

Stuffed Meen Pathiri

Pathiri is a pancake made of rice flour. It is part of the local cuisine among  the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called oadu.Variants of pathiri include neypathiri (made with ghee), poricha pathiri (fried rather than baked), meen pathiri (stuffed with fish), and irachi pathiri (stuffed with meat). Meen pathiris are steamed pancakes filled with a spicy fish masala but here in my recipe, I have them pan fried.

 

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Ingredients

For frying fish:

King fish 2 Big pieces
Kashmiri chilli powder 2 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Fennel Powder 1/2tsp
Salt as needed
Lime juice 1 tsp
Coconut oil for frying

Continue reading Stuffed Meen Pathiri →

Malabar cuisine, Savouries/Starters/Appetizers

Kerala Chicken Cutlets

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I started making cutlets in the early days of experimental cooking after marriage. I  had lots of  fun in shaping and frying them well.Alternatively, cookie cutters can be used to make cutlets of desired shape.  But getting the texture correct and not having them fall apart while frying took a lot of experience.

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Ingredients

Black pepper powder 1/2 tsp

Bread crumbs 1 cup

Coriander leaves(chopped) 1/2 bunch

Curry leaves(chopped) – 2 sprigs

Extra large egg beaten 1 N0

Garam masala Powder 1 tsp

Garlic(finely crushed) 2 tsp

Ginger(finely crushed) 2 tsp

Ginger-Garlic Paste 2 Tbsp

Green chillies(finely chopped) 2 No

Whole chicken  500 gms

Oil for frying as needed

Onions(medium size, finely chopped) 2 No

Potatoes (medium) 3 No

Turmeric powder 1/2 tsp

Chicken curry masala 2 tsp

Continue reading Kerala Chicken Cutlets →

Savouries/Starters/Appetizers

Bird’s Nest

Bird’s nest is one of my  favorite appetizers. I don’t need any special occasions to make this; it’s often served as an appetizer or as an entree for dinner. The final touch differentiates it from the ordinary cutlets. I got this idea  from cookery show that is broadcasted on Asianet.

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Ingredients:

Onion finely chopped- 3

Ginger/Garlic paste-2 tsp

Green chillies, finely chopped- 2

Turmeric powder 1/4 tsp

Garam masala-1 tsp

Cooked/Shredded meat or chicken 1 pound

Cilantro/Curry leaves chopped-1 handful

Potatoes boiled and mashed -2

Salt-as required

Oil-2 tsp Continue reading Bird’s Nest →

Mushroon items, Veg Recipes

Koon Olarthu

Common mushroom, Button Mushroom , or when mature, the Portobello mushroom—is an edible mushroom native to Europe and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world.

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Ingredients

Mushroom – 250 gm
(cut into small pieces)
Shallots – 5 no
(finely chopped)
Grated coconut – 1 cup (optional)
Green chillies – 1 no
Cumin seeds – 1 tsp
Garlic pods – 2 nos
Turmeric powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Black gram – 1 tsp
Curry leaves – A few
Salt – As needed
Oil – as needed

Continue reading Koon Olarthu →