Mangalore Buns/ Bhubhus Rotti

Having spent almost 7 years in Mangalore, everything about this place is dear to me. Just love the food be it vegetarian or non vegetarian. After making my favorite Sannas and Neer Dosas, this time I tried the buns. The soft and fluffy buns are a treat with tea/coffee.

INGREDIENTS

Refined Flour - 4 cups
Salt - 1/4 tsp
Baking soda - 1/2 tsp

Ripe banana - 3 (small)
Cumin - 1/2 tsp
Sugar - 1 cup
Curd - 5 tbsp
Ghee - 2 tsp
Oil - for deep frying

METHOD
Sieve the flour, salt and baking soda 3 times.
Powder the sugar and add it to the flour along with cumin and ghee.
Mash the bananas and add it in.
Add the curd 1 tbsp at a time and knead it into a smooth firm dough.
Wrap it in a dry cloth and leave it for almost 6-7 hours.
Make small balls and roll it out like puris but a little thicker.
Heat oil. Fry the buns on medium flame on both sides till golden brown in colour and fluffy.
Transfer it to a plate or sieve lined with kitchen roll.
Serve with tea or coffee.

Tips:
Measure 3 3/4 cup flour and mix first. Add in the rest if required to make a firm dough.
Powder the sugar after measuring it.
Make sure you use only as much curd as required. The water level in the curd differs. Use thick curds. 
Use ripe bananas and add it as soon as you mash it to avoid browning.
Before frying, test if the oil is hot by dropping a piece of the dough. It should fluff and come up immediately.

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Thenga Mulaku Chamanthi / Coconut Chilly Chutney

Thenga Mulaku Chamanthi is one of my favorites since childhood. I still remember my Grandma making this on the ammi kallu (stone grinder) in a jiffy. It tastes so good with rice or with Kanji (rice porridge).

INGREDIENTS
Grated Coconut - 1 cup
Dry Kashmiri Chilli / Piriyan Mulaku - 4
Garlic / Veluthulli- 3 cloves
Shallots / Cheriaulli - 4
Tamarind/ Valan Puli - size of a garbanzo bean
Curry leaves/ Kariveppila - 4 leaves
Salt - as required
Water - 4 - 5 tbsp

METHOD
Dry roast the chilly for approximately 10 secs.
Mix all the ingredients except water in a dry grinder and grind it.
Add water and grind. Leave it slightly coarse.
Remove, check salt and serve.

Tips:
You can use short dry red chillies instead of Kashmiri Chillies. In that case you will need just 2 nos. Adjust as per tolerance level.

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Ayala Chuvannulli Curry / Mackerel Shallots Curry

Fresh Mackerel - love them. It is one of the 10 super foods to prevent heart disease. It is an excellent source of Omega 3 fatty acids and minerals which help body prevent heart problems. And if it is a yummy curry like this one I can have any amount of it.

INGREDIENTS

Recipe Source - Shantha Aravindan

Mackerel / Ayila - 3 large cut into 3 pieces
Tamarind / Puli - size of a lime soaked in 2 cups water
Kashmiri Chilli Powder / Piriyan Mulaku Podi - 2 tbsp
Ginger / Inji - 2 tsp finely chopped
Garlic/ Veluthulli - 5 finely chopped
Green Chilly / Pacha Mulaku - 3 slit into 2
Tomato / Thakkali - 1 large roughly chopped
Salt - as required
Shallots / Chuvannulli - 1 cup finely chopped
Curry Leaves / Kariveppila- 1/4 cup finely chopped
Fenugreek Powder/ Uluva podi - 1/4 tsp
Coconut Oil / Velichenna - 2 tbsp

METHOD

Cut and clean the Mackerel. Discard the head. Cut it into 3 broad pieces.

Soak the tamarind in water. Squeeze the tamarind in the water to extract the pulp. Strain and pour it into a wok/ pan.

Add in the chilly powder, turmeric, ginger, green chilly, garlic, tomato and salt.

Slowly add the fish.

Let it come to a boil on high flame. It will take appoximately 5 minutes for the fish to cook after it comes to a boil.

In the mean time, mix the shallots and curry leaves in the coconut oil. Squeeze well with hand and mix for 30 seconds.

Once the fish is cooked add the shallot mixture. Stir slowly. Check salt. Bring to boil for 30 seconds. Remove from flame and tip in the fenugreek powder on top.

Keep it closed for 15 minutes. Serve with rice or even chapathi.

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Malabar Chemeen Biriyani / Malabar Prawns Biriyani

It's been a while since I cooked prawns. Just avoid it for health reasons. But it is still one of my favorites. Whenever I used to make rice with prawns my usual hassle free recipe is the Prawn Pulao but this time I wanted to try something different. Just love these one pot meals. 

INGREDIENTS

Short Grain Rice / Neychottari - 2 1/2 cups
Cloves/ Grambu - 5
Cinnamon/ Patta - 2" two pieces
Cardamom/ Elakka - 1
Mace/ Jatipathri - 2
Fennel Seeds/ Perumjeerakam  - 1 tbsp
Star Anise/ Thakkolam- 1
Nutmeg /Jathikka - 1/4 piece
Water - 5 1/4 cup (for rice) + 1/4 cup (for masala)
Clarified Butter/Ghee - 2 tbsp

For Marination:
Prawns - 550g (cleaned)
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - 3/4 tsp or as required

For Masala
Onions - 5 medium size thinly sliced
Ginger - 2" long piece
Garlic - 10 cloves
Chilly - 1 (increase as per tolerance level)
Tomato - 3 finely chopped

Coriander Powder - 2 tbsp
Biriyani Masala - 2 tsp
Coriander Leaves - 1/2 cup
Mint Leaves - 3 tbsp
Oil - 2tbsp + for frying onions + for shallow frying prawns
Salt - as required

For Seasoning
Fried Onion - 2 thinly sliced

METHOD

Preparation of Ghee Rice:
Wash and strain the rice.
Measure 5 1/4 cup water and boil it along with the spices - Cloves, Cinnamon, Cardamom, Mace, Cumin Seeds, Star Anise and Nutmeg.
Add salt and bring to a boil.
In the meantime in a kadai/ non stick vessel heat the ghee and fry the rice for 5 minutes. Keep stirring.
Strain and pour in the boiling water into the rice. Stir once slowly. Check salt and close tightly. Lower flame. The rice will be done in 10-15 minutes.

Preparation of masala:
In a small kadai fry the onions and transfer it to a plate lined with kitchen tissue.
Shallow fry half of the prawns for 2-3 minutes. Transfer it to a plate lined with kitchen tissue.
Make a paste of the ginger, garlic and chilly.
Heat oil in a kadai/ wok. Saute the ginger garlic chilly paste.
Saute the onions. Tip in the masalas and saute for 1 minute on medium flame.
Make a paste of half the masala.
Pulse the mixer with 1/4 cup water to remove all the masala in it. Add back the paste along with the water and chopped tomatoes into the kadai and saute till tomatoes are soft.
Add the prawns that has not been fried along with the mint and coriander leaves. Mix well and cook for approx 3 minutes till prawns is cooked.
Now add the fried prawns.

Layering the rice and masala:
Fluff up the rice using a fork.
Layer first with half of the masala then the rice into the kadai. Sprinkle the fried onions.
Transfer the rest of the masala, the rice and remaining fried onions. Close the kadai with a lid and cook on low flame for 10 minutes.
Serve hot with cucumber raitha, pappad, mint chutney and pickle.

Tips:
I prefer to make  a paste of half the masala as I don't like to see too many onions in my biriyani. This is optional.
Only half of the prawns are shallow fried. The uncooked prawns when cooked with the masala gives the distinct flavour to the masala and the rice.

Tomato Rice

One easy way to get rid of the monotony of having white rice or boiled rice everyday is to make tomato rice. Healthy and yumm.. And the best way to make kids have their share of tomatoes. One tomato is in itself power packed with nutrients. And it is said that Indian tomatoes are the most tasty ones.  I prefer to make something quick and easy on Sundays rather than elaborate meals.

INGREDIENTS

Basmati Rice - 3 1/2 cup

Ghee - 2 tbsp

Split Chickpeas/Chana Dal/ Kadala Parippu - 3 tbsp

Split Black Gram/Urad Dal / Uzhunnu Parippu - 2 tbsp

Cashew Nuts - 12 nos

Cumin Seeds / Jeera - 3/4 tsp
Asafoetida/ Kayam Podi - a pinch

Dry Red Chillies/ Kashmiri Mirch/ Piriyan Mulaku - 2 

Onion - 1 cup finely chopped
Green Chilly- 2 slit

Cloves/ Laung / Grambu - 4

Mace/ Javithri/ Jathipoo - 2

Cinnamon Stick / Dalchini/ Patta - 2 (each 2 inch long)

Ginger - 3 tsp shredded
Curry leaves - 12 leaves

Tomatoes- 3 cups chopped fine

Tomato Puree - 3 cups

Red Chilli Powder - 1 1/4 tsp

Turmeric Powder - 1/4 tsp

Salt - to taste
Fresh Coriander - 1/2 cup

METHOD

Rinse the basmati rice in cold water. Transfer to a bowl and fill water approx 1 inch above the rice and let soak for 30 minutes. Drain.

Cook the rice in a pan with enough water to cover it. Drain the rice when it is 3/4 cooked.

Heat ghee in a pan. Lower the flame.

Add the chana dal and fry till golden.
Add the urad dal and cashews.
Now add the jeera, asafoetida and red chilly.
Sprinkle in the cloves, cinnamon and mace. Cook till they are aromatic and crackle.
Turn the flame to medium high. Add the onions, ginger and green chilly. Stir till onions turn transparent.
Add the tomatoes,  puree and the curry leaves. Stir well.
Add the chilli powder and turmeric powder. Stir.
Add salt and cook for 10 minutes on low flame.
Check salt, add the cooked rice and toss gently to coat the rice with the tomato mixture.
Add the coriander leaves and fluff up the grains of rice with a fork.
Check salt and remove from fire.

Tips
Make sure you soak the rice well and do not break them while washing.

Sachertorte - A Viennese Special

Sachertorte is one of the famous and fabulous cake from Vienna. It is an all time favorite chocolate cake. It was invented by Franz Sacher in 1832. It is supposed to be a masterpiece of Austrian cuisine. 

It is a superb, deep, moist chocolaty cake with the glossy ganache. This is a very rich cake - A treat for special occasions.The best part is that it can be prepared a day before as the taste improves if left for a day. 

I prepared this for my Amma's 60th birthday. Love you Amma. Hope you have many many more wonderful birthdays. 

SACHER TORTE

Recipe Source : BBC Food

Unsalted Butter - 140g

Caster Sugar - 115g

Cooking Chocolate - 140g

Vanilla Extract - 1/2 tsp

Eggs - 5 separated

Plain Flour - 55g 

Ground Almonds - 85g

For the topping and icing
Apricot Jam - 6 tbsp
Chocolate - 140g
Double Cream - 200ml
Milk Chocolate - 25g

METHOD
Preheat oven to 180 degrees.
Grease and line a 9 inch round cake tin.
Melt the chocolate using a double boiling method and let it cool.
Cube the butter. Beat it in a bowl until really soft.
Add in the caster sugar. Mix it well in a cake mixer or using a hand mixer until soft, thick and light in colour.
Add the melted chocolate into the butter sugar mixture.
Add in the vanilla extract. Whisk the mixture till well incorporated and colour is even.
Separate the egg white from the yolk.
Add egg yolks one at time into the bowl and whisk.
When the egg yolks are well combined sift in the flour.
Mix in the ground almond. Fold in the mixture well.
In a separate bowl whisk the egg whites on full speed till soft peeks are formed but not dry.
Take about 1/3 rd of the egg white and stir into the chocolate mixture vigorously.
Add in the rest of the egg whites. Fold it into the mixture till well incorporated.
Transfer it into the cake tin. Make sure it does not stick up on the sides. Level it.
Bake for 45 minutes or until it starts leaving the sides and crusty on top.
Let cool. Turn out and remove the paper.
Heat apricot jam in a pan and brush it evenly on top and sides of the cake

To prepare the icing
Break the dark chocolate into pieces.
Heat the cream until piping hot and pour it on top of the chocolate. Mix well till chocolate is melted.
Let cool a bit.
Then pour it on the center of the cake. Tilt the cake to the sides so that the icing flows and cover the cake on all sides. Spread it using an offset spatula.

You can also make icing writing ( I skipped this step)
Break the white chocolate into pieces and melt it using double boiling method.
Transfer it to an icing bag. Pipe 'Sacher' on top and leave to set.

Tips:
Make sure you separate the egg yolks carefully.
To beat egg whites to stiff peaks make sure the bowl is totally dry. Not a drop of water.
Use fresh eggs only. It gives more volume.
Make sure you whisk it to the right point where peaks ar formed as you lift up the beater. If you beat more it becomes dry and breaks into pieces. It will be white and fluffy.
You can make the cake a day in advance and make the icing on the day.
I used the Amul Fresh cream which has only 25% milk fat as we do not get the double cream with 48% milk fat here in my place.


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Gothambu Payasam - Onam Sadhya Vibhavangal 16

Wishing all my dear friends and readers a Happy Onam! May this Onam bring you lot of happiness and prosperity.

It's been a long break for me from blogging. I know at least some of you have been wondering if I quit blogging totally. Happy to be back.

Onam is just two days away. I am sure everyone celebrating this festival is all geared up to make flower carpets, make a nice feast and of all enjoy totally with family and friends. I would like to share a dessert recipe this time and adding it to my collection of Onam Sadhya Vibhavangal.

Gothambu Payasam / Broken Wheat Kheer
Recipe Source: My mom

INGREDIENTS

Broken Wheat/Kuthiya Gothambu - 2 cup
Water - 8 cups + 1/2 cup

Coconut Milk(First Extract)/Onnam Pal  - 2 cups * see notes 1
Coconut Milk (Second Extract)/ Randam Pal - 4 cups
Jaggery/ Vellam - 600g* see note 2
Salt - a pinch
Cardamom - 4 pods
Sugar - 1 tsp
Ghee - 2 tsp
Raisins/ Kismis - 1/4 cup
Cashewnut - 1/4 cup
Coconut pieces / Thenga Kottu - 3 tbsp

METHOD

Wash and pressure cook the wheat with 8 cups water for 6 whistles. Press it between your fingers and check if it is well cooked.* see note 3

Transfer the cooked wheat to a non stick pan/ kadai. Add in the second extract coconut milk. Keep stirring and cook till thick and half in quantity.

Meanwhile melt the jaggery in a pan by adding 1/2 cup water. Stir in between. * see note 4

Remove the husk of the cardamom and powder it in a mixer dry jar by adding 1 tsp sugar.  see note 5

Strain and add the jaggery to the wheat mixture and stir well. 

Tip in the cardamom powder.

Keep stirring and the payasam will become thicker. Switch off the flame.
Add in the first extract coconut milk.

Heat a small pan, add ghee and fry the coconut pieces. When it is browned scoop it and transfer to the payasam. 

In the same ghee fry the cashews. When golden brown transfer it to the payasam. Switch off the flame and fry the raisins in the ghee. When it bloats up transfer it to the payasam. * see note 6
Pour the remaining ghee into the payasam.

Stir well. It will get thicker as it cools down.

Serve hot or cold.

Tips:

1. I used 1 1/2 big coconut to extract milk.
2. This is a moderately sweet payasam .If you wish to make it sweeter add more jaggery approx 750g.
3. It is very important that the wheat is well cooked. Once you add in the jaggery it will not cook. It should be soft when you press it in between your thumb and index finger. Do not overcook as it tends to stick to the bottom of the cooker.
4. Jaggery needs to be strained as there will be impurities in it.
5. It is easier to powder cardamom by adding sugar. Else you will need to powder large quantity.
6. It is better to switch off the flame and fry the raisins as that heat is enough to fry it else it may get burnt.

Enjoy!!

Hope you haven't missed my Onam Sadhya Series. Click on the links below for all the recipes.

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam

12.  Semiya Payasam

13.  Sambaram

14.  Varutharacha Sambar

15.  Ada Pradhaman

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Homemade Wheat Bread

What is more welcoming than the smell of freshly baked bread that too at home. I have been so eager to bake one at home. And so glad that I have overcome this fear of baking bread. At my place it is so hard to find wheat bread and this has been my motivation too. It turned out so good and everyone at home gave a thumbs up for this one. :)

INGREDIENTS
Recipe adapted from: Tammy's Recipes
Makes 1 loaf


Warm water - 1 cup + 1/4 cup
Honey - 2 tbsp
Milk - 1 tbsp
Oil - 2 tbsp
Brown sugar - 2 tbsp
Salt - 1 tsp
Wheat Flour - 1 1/2 cup + 2 tbsp
All Purpose Flour - 1 1/2 cup
Active Dry Yeast - 2 tsp
Sugar - 1/2 tsp

METHOD

• Preheat the oven at the minimum temperature (30- 40 degree C) for 2-3 minutes and switch off.*see note 1
• In a mixing bowl pour 1 cup warm water. Add in the milk, oil, honey, brown sugar and salt. Mix well.
• Mix yeast in 1/4 cup water and 1/2 tsp sugar till it dissolves. *see note 2
• Tip in the flours into the mixing bowl along with the yeast. 
• Knead the dough well for approx. 10 - 15 minutes. Dust in 2 tablespoon of wheat flour and knead. Lift it from the ends towards you to the center and push it away from you with the heel of your hand and turn the dough. Continue to knead till it is not very sticky and but a little too soft. 
• Lightly oil a bowl and transfer the dough into it. Roll the dough so as to coat it with oil.
• Cover with a towel and leave it in the oven till it doubles in size.( approx 45 minutes)
• Remove the bowl from the oven. Transfer the dough to a counter dusted with wheat flour.
• Punch down the dough on the counter and knead again till smooth and supple.
• Press down the dough to make a rectangle shape approx 3/4 inch thick. Then start rolling it. Pinch the ends and seal it.
• Lightly grease a loaf pan. Place the rolled dough into it. Place it in a warm place and let rise for 30 minutes when almost doubled in size. *see note 8
• Place the oven rack in the middle. Preheat it to 180 degrees C.
• Place the loaf pan in a sheet pan and place it in the oven and bake for 30 - 35 minutes.
• Remove from pan, cover with a towel and let cool a bit. 
• Slice with a serrated knife or preferably bread knife.

Baking Tips:

1. Else preheat oven to 200 degree C for 60 secs and switch off.
2. Make sure you use fresh yeast.
3. Sugar helps to feed the yeast and help it to rise faster. It also adds taste to the bread. But  too much sugar will cause the bread to rise too fast and collapse.
4. Salt helps to control fermentation but never add it along with the yeast as it will kill the  yeast.
5. Use ingredients at room temperature.
6. The dough must be thoroughly kneaded to help develop the elasticity. It also gives the proper texture.
7. Avoid dusting too much flour as it will affect the texture of bread.
8. I used a 24cm* 10cm silicon loaf pan
9. The final rising time may vary. The dough should rise above the pan.
10. If the bread gets browned too soon cover it with a foil.

Nadan Chakka Pradaman / Country Style Jack Fruit Pudding

I enjoy having payasam but only on rare occasions do I really go to make it. The only reason being that it is time consuming. :) Just love to have the payasam made by mom and amma. Today I tried my mom's special Chakka Pradaman recipe. 

Just love having ripe jack fruits but this time they were ripe only after the rains started so it was better not to have them without cooking. The aroma of the payasam wafted all around the house and everyone kept peeping in to the kitchen to see if the pradaman was done. It tasted divine and I was so happy getting all the compliments. ;)

INGREDIENTS

Jackfruit (Hard variety  / Varikka Chakka) - 800g+ 2 cups
Jaggery - 1 kg
Grated Coconut  - from 2 big coconuts
    First milk      - 1 1/4 cup
    Second Milk - 5 1/2 cup
Water - 1 cup + 1/4 cup + 4 cups
Cardamom Powder - 3 big pods
Cashew - 25g
Kismis - 25g
Ghee - 1 1/2 tbsp
Salt - a pinch

METHOD
Clean and chop jackfruit into small pieces. Reserve 2 cups
Melt jaggery in a stew pan / deep pan by adding 1 cup water. Keep stirring in between till it melts completely on medium flame.
In the mean time extract the coconut milk. To extract the first milk add 1/4 cup warm water. Pulse it in a mixer and then extract milk using your hand or a spoon (pressing it in a hand sieve).
Add 4 cups of warm water again and pulse it to extract the second milk.
Filter the jaggery to remove any impurities. Pour it into a wide mouthed non stick deep pan.
Cook the jack fruit in the jaggery on medium to low flame.
Once the jack fruit is cooked cool it and grind it into fine paste. Transfer it to the same wide mouthed pan.
Using a balloon whisk stir the mixture to remove any fiber.
Continue to cook the ground paste.
Add the second milk and let cook on low flame for 10 minutes.
Add the reserved jack fruit pieces. Let cook on medium flame till it is soft and cooked.
In a small pan heat the ghee. Roast the cashews till golden. Transfer it to a plate and then roast the kismis. Reserve the ghee.
When the jack fruit is cooked add the first milk.
Tip in the cardamom powder, cashew, kismis, ghee and salt.

Tips:
To powder cardamom add 1/2 tsp sugar along with the 3 pods to the dry jar mixer and pulse it. Remove husk.
Jaggery means sugarcane molasses. I used the dark brown ones. You can also use the light coloured ones or a mixture of dark and light 1:1.
Payasam tastes good even if it is served cold. So you can enjoy it even the next day if refrigerated.

Low Fat Brownies

These are moist and chewy and can't tell they are low fat. Easy to make and tastes good with a cup of coffee. 

Ingredients

Recipe Source: Sanjeev Kapoor

Cocoa Powder - 3 tbsp

Refined Flour - 1 cup

Baking Powder - 1/2 tsp

Baking Soda - 1/2 tsp

Caster Sugar - 1 cup

Skimmed Milk - 1/2 cup

Egg whites - of 2 eggs

Vanilla Essence - 1 tsp

Oil - 1 1/2 tbsp

METHOD

Preheat oven to 180 degree C.

Grease and line a 8 inch square tin with parchment paper.

Mix the dry ingredients - cocoa, flour, baking powder, baking soda  and sift it into a bowl.

Add the castor sugar and mix well.

Beat the egg whites and add it to the bowl.

Now add in the milk, vanilla essence, oil and mix until just combined.

Pour the mixture into the prepared tin.

Bake for 25 minutes or until firm to touch.

Once baked let the brownies cool in the tin.

Lift the parchment paper on the sides and transfer the brownies to a plate.

Refrigerate it for 30 minutes. Cut it into squares.

Tips: 

Do not over mix.

Make sure you leave enough parchment paper on the sides of the tin so that you can lift the brownies with ease.