Salted Shankarpara

I made this for my elder son, because he like it and carries it to school as tit-bit snacks. In our childhood day, mummy use to make it regularly. Any time we are hungry and she is not there, there was a standard steel container which was always filled with it. Now I wonder, when she use to fill it. Anyway try it with a evening cup of tea and let me know how it feels.

Ingredient

Maida/ all purpose floor – 250gm

Salt – as per taste
Ajwain/carom seeds – 1 tsp
Ghea – 1 tsp
Water – as required
Oil – to fry
 
Method

1.  In a big bowl mix all the dry ingredients.
2.  To this add water little by little to make dough. It should not be sticky ( similar to a chapatti dough.
3.  Take a lemon size piece of dough, roll it into a chappati.
4.  No with a zig zag cutter / pizza cutter / knife cut the chappati’s length wise into long strip.
5.  Then cut it diagonally to get diamond shape.
6.  Fry this diamond cuts till it becomes golden brown.
7. This can be served as snacks and can be stored in a airtight container for a week.

Fudgy Chocolate Chip Cookies

This is a recipe which I got from a magazine called Club Class which I flicked from my bosses cabin. It look simple so I tried it and it came out well. You can also try and enjoy it and send in your feedback.  

Ingredient

Maida/ all purpose floor – 230gm

Baking powder – ½ tsp
Salt – ¼ tsp
Butter – 200gm
White sugar – 75gm
Dark brown sugar – 110gm
Egg – 1
Chocolate – 200gm  

Method

1.        Sift flour, baking powder and salt, keep aside.

2.        Beat butter and both the sugar in a mixing bowl for few min.
3.        Add in the egg and beat the mixture.
4.        Fold in flour and chocolate chips and mix well. It form a soft dough.
5.        Grease a cookie tray.

6.        Take a spoonful of the mixture, roll and gently flatten (don’t flatted it as the mixture will spread).

7.        Place it on the tray leaving enough space between two cookies for it to spread.

8.        Bake at 170⁰C for 12 min.

9.        Remove from the oven, loosen the cookies while still warm, then transfer to wire rack to cool completely (handle it carefully, because when it is warm it has the tendency for breaking). 

10.     Now enjoy the cookies.

Carrot cupcake with white chocolate icing

This is one of my creation with fresh seasonal carrot and I am loving it.  

 

 

 

Ingredient

Maida/ all purpose floor – 100gm

White butter – 100gm
Castor sugar – 100gm
Egg – 2
Grated carrot – 150 gm
Cinnamon powder – ½ tsp
Baking powder – ½ tsp

For the icing

White cooking chocolate – 400gm

Cream – 200gm ( I use amul cream)
Rum – 1 tsp (optional) (u can substitute rum with essence)

Method

1.    Pre heat the oven to 170⁰C
2.    Sieve the maida and baking powder together as keep aside.
3.    Mix butter and sugar with a beater till is mixes well
4.    Add egg one at a time and mix till it becomes fluffy.
5.    To this add the cinnamon powder and mix for a second.
6.    Now mix grated carrot with a spatula.
7.    And then add the maida, little quality at a time and mix with a cut fold method.
8.    In the cupcake molds put the paper liners ( around 10 molds)
9.    Put 1 tbsp each of the batter into each mold.
10.  Bake it at 170⁰C for 25 min

For the icing

11.   Boil the cream, when it starts boiling, switch of the heat.
12.   Add the grated white chocolate and mix well, the white chocolate starts melting.
13.   When the mixture becomes a thick liquid, sieve it with the big meshed sieve.
14.   To this add the rum and mix well
15.   When it cools down, it is ready for icing.




 

Lauki Halwa / Ghiya Halwa

I am making Lauki halwa after year.  The first time I tried to make it years back it was a disaster.  I never attempted it after that. A month back I had it at one of my cousin’s house and got inspired to try it once again. This time I tried it my way without going through internet recipes or books.  The end product was fabulous.  I never thought my kid would eat it, so the quantity I made was less just for hubby and me, but we both did not get it to taste. 

 

As typical mother I was supper happy with the feeling that my kids ate Lauki ( i.e the YAKKY lauki became YUMMY lauki).  

 

Ingredient

 

Ghiya/ Lauki/ bottle gourd - around 400gms

Condense milk – 200gm

Khoya  - 50gm

Ghee – 3tbsp

Cardamom powder – ½ tsp

Green edible color – 1 drop

Pishato

 

Method

 

1.  Peel the outer skin of the Lauki. Then grate it.

2.  Heat a heavy bottom pan and add ghee.

3.  To this add the grated lauki. Cover and cook it for 10 min.

4.  To this add the condensed milk and keep cooking in low flame till the mixture become thick.

5.  Now add color, cardamom and mashed khoya, mix well.

6.  Cover with a lid and cook for 1 more min.

7.  Lauki halwa is ready to serve.

 
 

Kerala Beef Fry

Beef fry is a Kerala special.  Every house has its own special way of cooking it.  This is our family recipe which I learnt from my mother.  It is another of our family favorites and is a must for any party.  The garam masala for this recipe is always home made.

Those who eat beef can try this.

Ingredient

Beef – 1 kg

Onion – 2 finely cut
Ginger – 1tsp finely cut
Garlic – 1tsp finely cut
Curry leaves – 10 to 15
Coriander powder – 3 tsp
Red chilli powder – 2 tsp
Turmeric powder – 1tsp
Garam masala – 1tsp (homemade)
Coconut pieces – ½ cut (  thengakothu in malayalam)

For the seasoning

Shallots (sambar onion)- 20 (cut lengthwise)

Curry leaves - 10
Mustard seeds – 1tsp
Black pepper powder – 2 tsp
Oil – 2 tbsp

Method

1.  Clean the beef in running water and remove excess water
2.  In a pressure cooker mix beef, onion, ginger, garlic, curry leaves, coriander powder, red chilli powder, turmeric powder, garam masala and coconut pieces.
3.  Mix it thoroughly with hand.
4.  Cover and cook in pressure. After the first whistle, slow the flame and cook for 10min. 
5.  Switch off the heat and let the pressure go off automatically. 

For the seasoning

6.  Heat oil in a heavy bottom pan.
7.  Now add the mustard seed. When it crackles, add shallots and curry leaves.
8.  Fry till the onion is brown.
9.  Now add the cooked beef and let is cook on high flame till it becomes dry ( all the excess water evaporates), lower the flame.
10.  Now add the black pepper powder and mix well.
11.  Let it fry for 2 more minutes.
            

Garam Masala for Kerala Beef Curry

 

 

Ingredient

Cardamom – 10

Star Aniseed – 2 (optional)
Clove – 1 tsp
Cinnamon stick – 2 sticks of 2inch
Cumin – 2tbsp
Black Cardamom – 2
 

Method

1.      Grind all the ingredient together to a course powder.

2.      Store it in an airtight container.