Spicy Rasam - Best Remedy for Cold

I have been down with cold and fever the last week. Rasam is something that gives instant relief for the cough and cold. It is a natural cure. I could feel the throat clear and my cough gone. It even clears your blocked nose.An instant relief. It is a must try recipe. Just sip it down or enjoy with rice.

I can have rice with just rasam. It was a hit at home. I was so happy to see my younger son enjoying rice with rasam. Now I know what to make when they fuss about having rice. :)

INGREDIENTS

For dry roasting

Dry Red Chilly - 4
Pepper (whole) - 1 tbsp
Garlic - 8 cloves
Cumin Seeds - 1 tbsp


Tomato - 4 medium size
Tamarind - size of a small gooseberry
Water - 1 cup + 1/2 liter
Curry Leaves - 1+ 1 sprigs
Coriander Leaves - 5 stalks
Coconut Oil - 1 tbsp
Mustard - 1/2 tsp
Turmeric - 1/2 tsp
Asafoetida - a pinch
Salt - As required

METHOD

Heat a small kadai or pan. Dry roast in the order given - First the dry red chilly for approx 6 secs, then pepper, garlic and last cumin seeds. Keep stirring till the ingredients are heated and begin to splutter.
Remove and transfer to a dry grinder. Grind it. Keep aside.
In the meantime, cook the tomato along with the tamarind in 1 cup water for 5 minutes.
Remove the tomato and add it to the ground masala. Grind it along with 1 stalk curry leaves and 5 stalks of coriander leaves. Ground it coarse.
Add the ground masala  to the water with the tamarind. Add the remaining water and bring it to boil. Add salt.
Heat a seasoning pan. Add oil. Tip in the mustard and let it splutter. Reduce flame to very low.
Add 1 stalk of  curry leaves, turmeric, asafoetida. Stir well. Add it to the rasam mixture.
Serve hot with rice or in a glass.

Tips:
You can increase the level of pepper by 1/2 tsp if you like it really spicy.
Use ripe tomatoes.

Kerala Fish Biryani

Biryani's are my favorite when it comes to weekend cooking. And there is a long list of to-be tried biryani's. I made Mussels Biryani one weekend but it got over soon and nothing was left for me to photograph. I don't like my people waiting for me to finish my photography to eat. :) But I will surely post it. I have tweaked the recipe to suit our palette. Everyone enjoyed it at home. The only change I would like to make next time I make it, is to remove the fish bones fully and make smaller pieces so that we don't have to worry about biting into them while eating. 

INGREDIENTS
Recipe for masala adapted from here

For marination and frying:
King Fish  / Ayakkora - 1 kg sliced
Kashmiri Chilly Powder / Piriyan Mulaku Podi - 1 tsp
Turmeric Powder/ Manjal Podi - 1/2 tsp
Biryani Masala - 1 tsp* See notes 1
Salt - 1 tsp
Lemon Juice - of 1 large lime
Oil - 1/4 cup for shallow frying

For the ghee rice:
Short grain rice / Jeera Rice / Neychottari - 4 cups
Ghee - 1/4 cup
Water - 8 1/4 cup
Cloves/ Grambu - 3
Cinnamon/ Patta - 1" three pieces
Cardamom/ Elakka - 2
Mace/ Jatipathri - 2
Fennel Seeds/ Perumjeerakam  - 1 tbsp
Star Anise/ Thakkolam- 1
Nutmeg /Jathikka - 1/4 piece

For Masala:
Onion - 3
Tomato - 2
Coriander Powder - 2 tsp
Biryani Masala - 1 tsp
Pepper Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Yoghurt - 1/2 cup
Fish Fried Oil - 1 tbsp
Bay Leaves - 2

Oil - 3 tbsp
Salt - as required

To be ground to a fine paste:
Mix 1:
Onions - 3
Ginger - 2 (2'' pieces)
Garlic - 10 cloves
Green Chilly - 5
Coriander Leaves - 1/2 cup (tightly packed)
Mint Leaves - 1/4 cup (tightly packed)

Mix 2:
Cashew - 4
Fennel Seeds - 2 tsp
Khus- Khus - 1 1/4 tbsp
Water - 1/4 cup


Garnishing:
Onion - 1 cup thinly sliced
Cashew - 1/2 cup
Kismis - 1/2 cup
Coriander Leaves - 1/2cup tightly packed
Pudina Leaves - 1/2 cup tightly packed
Garam Masala - 1 tsp
Ghee -  1 tbsp to coat the biryani vessel
Oil - for deep frying onions
Rose water - 20 ml

METHOD

Step 1: Marination

Cut the fish into medium size slices. Wash and drain out all water.

Marinate the fish for 1/2 hour. * See notes 2

Step 2: Preparation of Ghee Rice:

Wash and strain the rice.

Measure 8 1/4 cup water in a pan and boil it along with the spices - Cloves, Cinnamon, Cardamom, Mace, Cumin Seeds, Star Anise and Nutmeg. Add  salt.

In the meantime, in a  non stick pan heat the ghee.

Fry the cashews on low flame till they turn golden brown. Switch off the flame. Add in the kismis. Stir and fry till they bloat up. Transfer them to a plate lined with kitchen roll.

Switch on the flame. In the same ghee fry the rice for 5 minutes. Keep stirring.

Strain and pour in the boiling water into the rice. Stir once slowly. * See notes 3

Check salt and close tightly. Lower flame to medium low. The rice will be done in 10-15 minutes. You will see craters formed on top. 

Switch off the flame. Fluff up the rice after 2-3 minutes.

Step 3: Frying the fish

Heat oil in a flat large pan. 

Fry the fish on medium high flame till it is slightly golden browned. It should get fried fully.

Fry on both sides. Transfer it to a plate lined with kitchen roll.* See notes 4

Step 4: Preparing the masala:

Transfer the khus-khus into a small sieve. Hold it under running water to wash it. Soak it.* See notes 5

Chop the onions into thin slices. Ginger and garlic  into small pieces

Heat oil along with the fish fried oil in a medium size pressure cooker. Tip in the onions. Fry them till they turn translucent. 

Make a fine paste of mix 1 ingredients.

Add it to the onions in the cooker. Saute till the raw smell is gone.

Make small pieces of 2 slices of the fried fish. Add it to the onion mixture.

Meanwhile grind the mix 2 - cashew, fennel seeds and khus -khus into a fine paste by adding very little water. After it is ground to a fine paste add the remaining water pulse again. Add it to the masala in the cooker. 

Add the bay leaves.

Pour in the yogurt. Check salt. Let cook on slow flame for 5 minutes.

When the masala is thick, add the fried fish slowly coating each fish with the masala.

Cook on low flame for 5 minutes. Switch off.

Step 5:Preparing the garnish and Layering

Heat oil in a small kadai /wok.

When the oil is hot fry the onions.* See notes 6

Transfer it to a colander. 

Chop the mint leaves and coriander leaves fine.

Use the same pan used to make rice. Grease the base with little ghee.

Switch on the flame to low.

Put a layer of the fish masala at the bottom.

Now a layer of ghee rice. 

Sprinkle garam masala, cashew, raisins, coriander leaves, mint leaves and fried onions.

Continue to layer in the same way sprinkling rose water in each layer over the ghee rice.

Once done close the pan with tight fitting lid and place a heavy object or an inverted mortar on it.

Let it cook for 15 minutes on very low flame. Remove lid and check if you can see steam coming up from the top layer. Switch off the flame.

Start serving from one side of the pan.

Serve it with mint chutney, raitha, pickle and pappad.

Tips:

1. I used Nirapara Biryani Masala. You can use any brand available in Indian Stores.

2. If you are marinating the fish longer keep it in the refrigerator.

3. I like to cook the water for the ghee rice with the spices and then remove them before adding to the rice. I prefer not to bite into these spices while having the biryani. You can avoid the straining if you prefer to see the spices in the biryani.

4. Make sure you do not over fry the fish as it will not absorb the masala later.

5. You have to wash the khus- khus thoroughly as there will be impurities in it.

6. For frying onions make sure you slice it very thin. I slice it in my Philips Food Processor (HL 1659) which makes it so easy to slice it real thin and evenly, all in seconds. Stir once you see the tips of the onions start to turn golden. You have to be on the watch as it will get burnt easily. Once it turns golden remove and transfer to a colander.

7. This is a little spicy biryani. Please adjust the spice level as per tolerance level.

Muthari Kurukku / Ragi (Finger Millet) Porridge

Ragi or Finger Millet is well known to people in India. It is very much part of their diet at least during childhood. The specialty of these red pearls is that it is full of nutrients.Especially iron and calcium which is why it is given to babies and toddlers. Both my kids had them daily from the time they were 6 months old. It is gluten free and easily digestible for kids. It makes their bones strong and help them grow. I remember my granny making this porridge for me even when I was 13. She used to grind it to a fine paste on a grinding stone and make me have them every day. 

Ragi is good for people of all age groups. It is considered good for people on a diet too because it is rich in fiber and reduces cholesterol. It is considered to be one of the least allergenic and not an acid forming food.

INGREDIENTS

Finger Millet / Ragi / Muthari - 3 tbsp
Husked Wheat - 1 1/2 tbsp
Water - 1 cup
Milk - 3/4 cup
Sugar - 3 tsp

METHOD
Wash the finger millet and husked wheat in cold water (3-4 times).
Soak for 10 - 15 minutes.
In a dry mixer, pulse the finger millet broken wheat mixture thrice.
Add 1/4 cup water and grind to a fine paste.
Add in the rest of the water into the mixer and stir.
Pass this mixture through a sieve into a milk pan.
Switch on the flame to medium. Keep stirring else it will become thick before it cooks.
When it almost comes to a boil add the milk and stir.
Cook well till bubbles start forming on top and the porridge thickens.
Let cool and serve.

Tip:
If you are planning to feed the baby in a bottle with spoon attached, add more milk so that it is easy for the baby to drink.
For older kids who are 1 year and above, add 2 almonds to the mixture while grinding after removing its skin.

Low Calorie Muffins

Happy Valentine's Day!!!

As the valentine's day approaches , all around you see food turn to heart shapes, red, sweet and sassy. It looks lovely. This year lets skip the high calorie food and go for something healthy. What better way to say 'I love you' than with some healthy food at home. :)

I have another reason to celebrate. My blog reached a new milestone 500 likes on Facebook. Yayyy!!! Thanks to all my dear readers...

INGREDIENTS

Recipe Adapted from here

All Purpose Flour - 1 cup minus 2 tbsp

Baking Powder - 1 tsp

Baking Soda - 3/4 tsp

Salt - 1/4 tsp

Sugar - 100 g

Cocoa Powder - 50 g

Hot Water - 125 ml

Finely Grated Carrots - 1/2 cup

Coconut Oil - 2 tbsp

Egg - 1

Low Fat Yogurt - 1/2 cup

METHOD

Preheat oven to 180 degrees C (350 degree F).

Put the finely grated carrots in a mesh strainer or lemon squeezer and squeeze out the liquid.

Place it in a medium size bowl.

To the bowl add the oil, egg, yogurt and mix.

Pass the flour, baking powder, baking soda, salt and cocoa through a sieve and add to the mixture.

Add in the sugar. Mix till just combined.

Pour in the hot water and mix. Do not over mix.

Scoop the batter into muffin cups and bake for 20 - 25 minutes or until an skewer inserted into the muffins comes out clean. Cool on a wire rack.

You can top it with some chocolate cream cheese icing. (optional)

Koonthal Masala / Squid Masala

The year 2013 has already turned out to to be lucky for us, as Asokam, our beach resort has been selected Traveller's Choice by Trip Advisor for the second consecutive year.Yay!! Thanks to all our dear guests.

We had a small function with our resort guests. I had to make a special preparation and yes that's the recipe for today - Squid Masala.

INGREDIENTS
Koonthal / Squid - 2 kg  100 g cleaned and cut

Savala/ Onions - 7 , chopped into small pieces
Inchi/Ginger - 40g chopped fine
Pacha Mulaku/Green Chilly - 5 slit into 2
Velichenna/Coconut Oil - 1/4 cup
Kurumulaku Podi/ Pepper Powder - 2 tsp
Kariveppila/Curry Leaves - 4 sprigs
Kaduku/Mustard - 2 tsp
Piriyan Mulaku Podi/ Kashmiri Chilli powder - 1 1/2 tbsp
Manjal Podi /Turmeric Powder - 1 tsp
Water - 2 cups
Salt - as required

METHOD

Chop the squid into very small pieces.

Heat oil in a wok or kadai. Add the mustard seeds and let it splutter.

Remove the curry leaves from 2 sprigs and add to the oil.

Now squeeze out the water from the squid and put it into the kadai.

Saute for 5 minutes. Tip in the pepper powder.

Add the ginger and chilly.

When the mixture starts to boil add the onions and salt.

Close with a fitting lid and let cook on high flame for 5 minutes.

Now add the chilly powder and turmeric. Let cook on high to medium flame until the water in it has almost dried up. Add the remaining curry leaves.

Add 2 cups water. Check salt and let cook till squid is soft and the curry thick.

Tips:

It is very important that you cut the squid into very small pieces for this preparation.

This is a medium spicy masala. You can adjust the spice level as per tolerance. Increase the pepper and chilly powder.

There is no need to add water in the beginning as there is enough water in the squid. But if you are cooking small quantities then you will have to add water soon.

Mixed Vegetable Kurma

Kurma or korma is a popular Indian gravy dish. A mixed vegetable kurma is a gravy cooked in coconut milk with mild spices. The taste of this kurma varies from region to region.

I would like to share a typical Kerala style korma with my readers.This is one curry I make often as kids too love it. And I am happy they are getting their dose of vitamins and carbohydrates.

INGREDIENTS

1. Cauliflower - 3 cups cut into florets (approx 1/2 a medium cauliflower)

    Oil - 2 tbsp

2. Carrot - 2 cups pealed and cut into 1 inch pieces

    Potato - 2 cups pealed and cut into 1 inch pieces

    Water - 2 cups 

    Kashmiri Chilli Powder - 1 1/4 tsp

    Coriander Powder - 1 1/4 tsp

    Turmeric Powder - 1/4 tsp

    Salt - as required

    Frozen Peas - 1 cup

3. Onion - 1 cup finely chopped tightly packed

   Ginger Paste - 1 tsp

   Garlic Paste - 1 tbsp

   Green Chilly - 2 slit into 2

   Tomato - 1 cup finely chopped tightly packed

   Garam Masala - 1/4 tsp

   Pepper - 1/4 tsp

   Oil - 2 tbsp

4. Coconut Milk - 3 cups

    Cornflour- 1 1/2 tbsp

    Water - 1/4 cup

5. Curry Leaves - 2 sprigs, stripped 15 leaves

METHOD

Separate and remove cauliflower florets from stem. Dip them in lukewarm water with salt and turmeric. Let sit for 5 - 10 minutes. Remove,wash and use.

Cook the carrots and potatoes adding 2 cups water,turmeric, coriander, chilly powder and salt.

When the vegetables are almost cooked add the frozen peas. Cook for 1 minute.Keep aside.

In a pan, heat 2 tbsp oil and saute the cauliflower for approximately 1 1/2 minutes. Keep stirring.

Remove and transfer it to a plate.

In the same pan add 2 tbsp oil. Saute the onion, chilly, ginger garlic paste.

Add in the tomato and saute it.

Tip in the garam masala and pepper powder.

Stir well and add in the cooked vegetables (including the cauliflower). Add the coconut milk.

Season to taste with salt. Turn the heat to very low.

In 1/4 cup cold water, blend the cornflour into a smooth paste and add to the vegetable mixture.

Simmer and cook until the gravy is thick and vegetables tender. Switch off and garnish with curry leaves.

Tips:

To clean cauliflower from insects you need to completely submerge the florets in salted water with turmeric (approx 1/2 tsp).

If you are using fresh peas cook them separately with salt.

Thalassery Mutton Biryani

If you are from Kerala or have visited Kerala, you will know it is famous for the most variety of biryanis. Biryanis are made with chicken, mutton, beef, prawns, vegetables, tapioca and even mussels. I really missed going to the Mappila Food Fest at Kozhikode (Calicut). I heard that there were about 100 delicacies from the Malabar region. Some of items being rare varieties of food that are not known to the present generation and slowly disappearing.

Thalassery (my home town) a city in the Malabar Coast of Kerala is famous for biryani. The city of 3 C's (Cakes, Cricket and Circus).The best part about this biryani is you won't see a lot of masala in it but it tastes too good.

INGREDIENTS
Serves approx 14 adults

For the ghee rice:
Short grain rice / Jeera Rice / Neychottari - 8 cups
Ghee - 4 tbsp
Water - 16 1/4 cup
Cloves/ Grambu - 5
Cinnamon/ Patta - 2" three pieces
Cardamom/ Elakka - 3
Mace/ Jatipathri - 4
Fennel Seeds/ Perumjeerakam  - 2 tbsp
Star Anise/ Thakkolam- 2
Nutmeg /Jathikka - 1/4 piece


For marination:
Mutton - 2 kg
Ginger paste - 2 tbsp
Garlic Paste - 2 tbsp
Green Chilly - 10 * see notes 1
Lime - juice of 1 medium size lime
Salt - as required

For masala:
Onion - 1 kg
White Poppy Seeds / Khus -Khus - 2 tbsp
Cashew - 200 g
Curd - 1/2 cup
Ghee - 2 tbsp
Oil - 2 tbsp

Garnishing:
Onion - 2 cups thinly sliced
Cashew - 100g
Kismis - 150g
Coriander Leaves - 1 1/2cup loosely packed
Pudina Leaves - 1 cup loosely packed
Garam Masala - 1 tsp
Oil - for deep frying onions
Rose water - 4 tbsp

METHOD

Marination:
Chop mutton into medium size pieces.
Chop the chillies roughly and pound it or grind it to a paste.
Marinate the mutton with chilly paste, ginger garlic paste, salt and lime. Mix well using your hands. Marinate for 1/2 hour.

Preparation of Ghee Rice:

Wash and strain the rice.

Measure 16 1/4 cup water in a pan and boil it along with the spices - Cloves, Cinnamon, Cardamom, Mace, Cumin Seeds, Star Anise and Nutmeg. Add  salt.

In the meantime, in a  non stick pan heat the ghee.

Fry the cashews on low flame till they turn golden brown. Switch off the flame. Add in the kismis. Stir and fry till they bloat up. Transfer them to a plate lined with kitchen roll.

Switch on the flame. In the same ghee 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 to medium low. The rice will be done in 10-15 minutes. You will see craters formed on top. 

Switch off the flame. Fluff up the rice after 2-3 minutes.

Preparing the masala:

Transfer the khus-khus into a small sieve. Hold it under running water to wash it. Soak it.

Chop the onions into thin slices.

Heat oil and ghee in a medium size pressure cooker. Tip in the onions. Fry them till they turn translucent. 

Add in the marinated mutton. Check salt. Close the cooker.

Reduce the flame to medium low. Cook until you hear 3 whistles of the cooker. *See notes 2

Meanwhile grind the cashew and couscous into a fine paste.

Once the mutton is well cooked open the cooker and add the cashew paste along with curd. Check salt.

Mix well and let it boil for 2 minutes on high flame. Stir in between.

When the mutton mixture has become thick switch off the flame.

Layering:

Chop the onions into very thin slices.

Heat oil in a small kadai /wok.

When the oil is hot fry the onions 1 cup at a time.* see notes 3

Transfer it to a colander. 

Chop the mint leaves and coriander leaves fine.

Use the same pan used to make rice. Grease the base with little ghee.

Switch on the flame to low.

Put a layer of the mutton masala at the bottom.

Now a layer of ghee rice. 

Sprinkle garam masala, cashew, raisns, coriander leaves, mint leaves and fried onions.

Continue to layer in the same way.

Sprinkle with rose water.

Once done close the pan with tight fitting lid and place a heavy object or an inverted mortar on it.* see notes 4

Let it cook for 15 minutes. Remove lid and check if you can see steam coming up from the biryani. Switch off the flame.

Fluff up the rice a bit and start serving from one side of the pan.

Serve it with mint chutney, raitha, pickle and pappad.

Cooking tips:

1.This is a medium spicy biryani. If the above said number of chillies are not added the biryani becomes too sweet due to the cashews and onions. You can increase the number depending on tolerance level.

2. There is no need to add any water while cooking mutton as the water comes out of the mutton and the onions. But do not be tempted to cook on high flame else it may get burnt.

3. For frying onions make sure you slice it very thin. I slice it in my Philips Food Processor (HL 1659) which makes it so easy to slice it real thin and evenly, all in seconds. Add 1 cup at a time. Stir once you see the tips of the onions start to turn golden. You have to be on the watch as it will get burnt easily. Once it turns golden remove and transfer to a colander.

4.Keeping a mortar is an easier way of  making dum biryani. You can also make a dough out of 

all purpose flour and seal the lid of the pan. 

Kaaya Halwa / Kerala Banana Halwa - Celebrating 2 years of Blogging

Greetings to all my dear readers!! I am a few days late but I am glad to celebrate my blogs anniversary and New Year with you all. This small space of mine has reached new heights and all this would not have been possible without your support. :) It gives me a real high when someone tells me they read my blog. And what I treasure the most is the people I have met and the new friends I made. I wish to thank each one of you and hope I can live up to your expectations regarding the recipes I post. Really sorry for the delay in between posts. Thanks for stopping by and I hope you will come back soon and often.

So here is my recipe for the celebrations along with a sneak peak into what made my blog popular in the year 2012. 

The recipe for today is quite an easy one. A very country style Kerala dessert. A quick one which can be made to please guests at home.

INGREDIENTS

Recipe source - Vanitha

Nendran Banana - 1 kg

Milk - 1/2 litre

Sugar - 500g

Ghee - 100g

Cardamom powdered - 4 crushed to a powder

Cashew - a few for garnishing

Kismis - a few for garnishing

METHOD

Steam the bananas without peeling the skin in an idly vessel / microwave oven.* see notes

Peel the cooked bananas and grind it to a fine paste along with milk and sugar.

Heat ghee on medium flame in a non stick wok till it melts. Fry the cashews and kismis. Using a slotted spoon remove it and transfer it to a plate lined with kitchen roll.

In the same pan with ghee add the ground mixture and keep stirring.

It has to be stirred till it thickens. The right consistency can be checked by taking a small portion and rolling it in between your thumb and forefinger. It should not stick to your fingers. You should be able to roll it into a ball.

Tip in the cardamom powder. Mix well.

Transfer it to a greased bowl. Garnish with nuts and kismis.

Cooking tips:
1. Use ripe nendran variety bananas only. It should have brownish black spots on it and soft on touch.
2. If you are cooking the banana in a microwave oven, cut off the top and bottom ends and make 3 pieces of each banana. Place it on a microwave safe plate and cook for 2 -3 minutes depending on the ripeness of the banana. You can check in between. If it has become really soft then it is done.
3. If you are steaming it in an idly pot or any wide vessel add about 2 glasses of water. Place the base or a grill with a stand. Once the water starts boiling place the whole bananas on it and close the lid. Steam for 5-10 minutes on high flame till it is soft and well cooked. The cooking time depends on how ripe the bananas are. Remove from steamer and peel off the skin to use.

So here is a sneak peak into the Top 10 Posts in the year 2012. Enjoy!!

1. Malabar Aripathiri with Chicken Roast / Malabar Rice Roti with Chicken Roast

2. Moru Curry / Kerala Style Simple Curd Curry

3. Cauliflower and Peas Masala Kerala Style

4. Vella Kinnathappam / Steamed Rice Cake

5. Mutton Varattiyathu / Mutton Masala

6. Puttu and Kadala / Steamed Rice Cake with Garbanzo Curry

7. Appam with Mutta Roast / Lacy Pancakes with Egg Roast

8. Kallummakkaya Achar / Mussels Pickle

9. Butter Cookies with Chocolate Leaves

10. Walnut and Figs Pudding with Toffee Sauce

And to top the list the post with maximum page views - 6500 page views is
Easy Kalathappam in a Pressure Cooker

Wishing everyone a very Happy New Year!! Welcoming this new year with smiles on our faces and hopes in our heart. Wishing lots of good food and cheer this year.. :)

Butter Cookies with Chocolate Leaves

Time for the jingle bells and celebrations.. Its that time of the year when the whole world is celebrating. Its the time for festive cooking. This year lets gear up and give our friends and family home made gifts from our kitchen. How about butter cookies with a twist? Butter cookies with chocolate leaves.

Ingredients
Recipe adapted from here

For the cookie dough:
All purpose flour - 400 g
Sugar - 125 g
Butter - 200 g (I used unsalted cold butter)
Egg - 1
Salt - 1/4 tsp

For the chocolate leaves
Dark chocolate - 200 g
fresh rose leaves

METHOD

Preheat oven to 180 degree C for 15 minutes.

Chop the butter into cubes.

In a mixing bowl, mix all the ingredients and knead it to form a ball.

Divide it into 3 portions and knead again.

Place one roll at a time on butter paper/ parchment paper and roll it out to a thickness of 0.3cm.

Pile each flattened dough in between parchment papers and freeze for 30 minutes.

Remove from freezer and cut out the dough using cookie cutters of your choice.

Place it on a baking sheet lined with parchment and freeze again for 15 minutes.

Bake for 10 - 15 minutes or until it is just browned at the edges. (I baked it for 20 minutes).

Transfer it to a cooling rack.

Now to make chocolate leaves wash and pat dry rose leaves preferably small ones.

Melt chocolate using a double boiler method or in a microwave.

Using a small paint brush, paint the back of the leaves with chocolate. It has to be a thick even layer.

Place it slowly on a baking sheet and freeze for 60 minutes.

Remove from freezer and gently peel out the leaves.

Use melted and cooled chocolate to fix the leaves on to the cookies and place in the refrigerator until set.

Tips:

Always preheat the oven before baking.

If you freeze the cookies after cutting it out they don't lose shape.

While cutting out leaves, leave a part of the stem too so that it is easier to hold and paint the leaf with chocolate.

Place the chocolate leaves on the cookie only after the cookie has cooled down.

Dosa / Indian Rice and Lentil Crepes

Who does not like a crispy dosa. I can have it at any time of the day be it breakfast, lunch or dinner. Masala Dosas have become famous all over the world now. This is one breakfast that everyone loves at home. And the most frequently ordered breakfast at our resort. We always have cooking classes for our long stay guests on request and it feels so good to see them watch in awe how these beautiful crepes are made. And jump with joy when they get it right through trial and error. :) So as per my guests request here is the recipe for dosas we make at home.

Dosas are best made on a cast iron griddle. The texture is so different and lovely compared to the non stick pans. Dosas taste best with shallots sambar, coconut chutney and potato masala. We usually make coconut groundnut chutney at home.

INGREDIENTS

Par boiled rice / Idly rice - 3 cups

Urad Dal / Skinned black gram (whole) - 1 cup

Chana Dal / Split chickpeas gram - 3 tbsp

Methi Seeds / Fenugreek Seeds - 1 tsp

Salt - as required

METHOD

Soak all the ingredients except salt for 6 hours or minimum 3 hours. Fill with water so that the ingredients are submerged and there is water 2 inch above it.

Grind it into a paste (but not very fine paste, it should be slightly grainy) in a wet grinder. It should coat a spoon well.

Let the batter ferment overnight.

Add salt before making dosas.

Heat the seasoned griddle. It is very important that the griddle is of the right temperature. Drizzle little water and it should sizzle and evaporate immediately.

Turn the heat to medium low.

Take a laddle or even a small steel bowl and pour a laddle (approx 1/4 cup) of batter on to the griddle. Then start making concentric circles using this laddle or bowl in a quick motion.

Turn the heat to medium high.

Drizzle little oil or ghee on the dosa. Use a spatula to evenly spread the oil.

When the dosa turns golden on the edges and leaves the pan flip it. Turn the flame to low.

When the dosa is done flip it back and roll it.  Serve hot with sambar, coconut chutney and potato    bhaji. 

Tips to make the perfect dosa:
1. It is very important that the batter ferments well. If you are living in a cold region place the batter in a warm place. You can preheat an oven for 5 minutes. Switch off and then place the batter in it to ferment. Don't forget to close the oven. :)
2. The consistency of the batter should be thinner than idli batter and not too runny. If the batter is too thick add little water to get the right consistency. So it is better to add only as much water that is required to grind it. Water can be added later also.
3. Make sure the batter is stored in a vessel that can hold twice the amount of batter.
4. The griddle temperature should be right. If it is too hot you will not be able to spread the batter. If you have seen dosas made in open kitchen restaurants you will see that water is splashed on the griddle, wiped clean and then the dosa batter is poured.
5. If you have difficulty removing the dosas from the cast iron griddle smear little gingelly oil on it and wipe off with a kitchen tissue. Or dip a piece of onion in this oil and smear on it.
6. Chana Dal gives that golden colour to the dosas and fenugreek gives the fluffiness to the batter.
7. You can refrigerate the batter and use it for 2-3 days. But make sure you bring it back to room temperature before making dosas.
8. If you are making paper dosa just scrape off the excess batter from top of the dosas and there is no need to flip it. Just roll it once done.
9. It is better to have these crisp dosas as soon as you make it. The more you keep it, dosas become soggy and lose their crispiness.
10. Do not use the cast iron griddle used to make dosas for any other cooking purposes.