Stuffed Rice Dumplings (Mutlins stuffed with coconut& jaggery)

3 cups of parboiled rice (soaked for 5-6 hours)
5 tbsp desiccated coconut
1 tsp salt

For the stuffing

1 cup of freshly grated coconut
1/2 cup of grated jaggery

Mix the above and keep the stuffing aside.



Grind the soaked rice mixed with grated desiccated coconut & salt in a food processor to a thick dough consitency. Takee a little dough flatten it in your palm giving a little cup shape, stuff it with 1 tsp of the filling and now close the dumpling making sure the stuffing is properly sealed with a little thumb print on top.

Take a steamer add 3 cups of water, arrange the dumplings on the steamer plate.

On high flame steam the dumplings for 25 minutes.

Enjoy this for breakfast.

If you do not want to stuff it just make plain dumplings, shape the dough into small/big dumplings with the thumb print on top..steam and enjoy.

Fish Cakes

Ingredients :

3/4 Kg fish fillet (I used shark fish fillet)
1 onion (finely chopped)
3/4 tsp black pepper powder
8 tsp Mayonnaise
2 tsp dijon mustard
1 tbsp oyster sauce
3 tbsp spring onions (only greens finely chopped)
2 eggs - divided
8-10 tbsp oil
1 cup of breadcrumbs

Preparation :

Wash and boil the fish with 1/2 tsp salt, 1/4 cup of water for 6-7 minutes. Once cooked & cooled mash it, keep it in a bowl.




In the same bowl add finely chopped onion, pepper powder, mayonnaise, dijon mustard, oyster sauce, spring onion, 1 egg. Mix it well.

Take little mixture into your hands and shape it into small or big patties.



Take one egg, beat it. Roll the fish cakes in the beaten egg, now dust it with breadcrumbs.



Shallow fry it putting 2-3 tbsp of oil in a frying pan. Lightly brown it for 2-3 minutes each sides on slow flame.

Serve it with tartar sauce/ketchup or make a sandwich with some lettuce & tomatoes.

Thai red chicken curry

1 kg chicken (skin it, clean & cut into 14-15 pieces)
1 can of straw mushrooms (add mushrooms of your choice)
2 cups of thick coconut milk (I make it with 1 cup of luke warm water, add about 8 tbsp of cocnut milk powder)
2 big lemons juice
1 tsp thai fish sauce (optional)
11/2 tsp salt


Thai red curry paste for grinding:

7 dry red chillies (I used kashmiri chillies for the colour)
7 thai birds eye chillies
1 inch pc of ginger
4 cloves of garlic
12-13 kaffir lime leaves
2inch pc of galangal (thai ginger)
4-5 leaves of lemon grass
1 medium onion chopped
1 tsp cummin seeds
2 tsp vinegar



Grind the above ingredients to a fine paste with 1/2 cup of water, keep it aside.

In a hot pan add 2 tbsp oil, add roughly cubed 2 medium onions fry for 10 seconds. Add the ground thai red curry paste, fry for 10 minutes on low flame. Add the chicken pieces, salt, 3/4 cup of water. Add the lime juice squeezed out of 2 big lemons. Add 4/5 kaffir lime leave and now let the curry boil, now lower the flame. Add the straw mushrooms and now cook the chicken & mushrooms for another 10-15 minutes. Add the thick coconut milk. Adjust the salt & lemon juice if you like it more tangy.

Enjoy this aromatic curry with plain steamed rice.

Yoghurt Lemon Ribbon Cake

I wanted to bake a colourful cake from many days. So thought of baking this yoghurt lemon cake with a little twist. Divided the batter into four equal parts, added the desired colours to the prepared batter and poured it into a cake tin & baked. Love the colours....:)


1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup yogurt
1 1/3 cups sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla essence
1/2 cup vegetable oil
2 tbsp lemon juice

Preheat the oven to 180 C. Grease a 8x8 inch cake pan with oil.

Sift flour, baking powder, and salt in a bowl. In another bowl, whisk yogurt, 1 cup sugar, eggs, lemon zest, oil, lemon juice and vanilla. Now mix slowly the dry & wet ingredients. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until the skewer placed in the center comes out clean.

If you are in a colourful mood then go ahead divide the batter into 3 or 4 equal parts. Add the desired colours & pour it in a greased cake tin & bake.

Momo's

To make the wrappers :
3 cups of all purpose flour
3/4 + 3 tbsp water

Mix the flour water and knead it to a smooth dough. Cover the dough with a cling film and let it rest for 30 minutes.


For the filling :

120 gms of beef mince (you can substitute chicken/prawns/fish/veges of your choice)
2 tbsp minced garlic
1 1/2 tbsp minced ginger
1/2 tsp black pepper powder
4-5 lettuce leaves finely chopped
2 tbsp finely chopped spring onions
3 tsp sesame oil
2 tsp oyster sauce
1/4 tsp salt

Mix all the above ingredients in a bowl with your hands and keep it aside.




Take the dough , divide it into 16-18 equal parts to form balls. Now roll each balls to a small circular disc with the help of a rolling pin.

Take 2 tsp of the stuffing , place it in the center of the circular discs and shape them into round or crescent shaped momos.



Now to the main part shaping of the Momos, its a bit difficult in the beginning but once you get the knack it is so easy to make and looks beautiful. I'm sure you won't believe me if I say all these momos were shaped by Sabrina (my daughter).


For the Crescent shape Momos (as shown in the pic): hold the rolled out circular dough in your left hand and put 2 tsp of the filling in the center. Fold it into a semicircle pressing the edges.You will now have the basic crescent shape. Now pinch and fold along the curved edge of the semicircle. Start at one tip of the semicircle, fold over a very small piece of dough, pinching it down. Continue folding and pinching till the end.

In a steamer, add 4-5 cups of water. Let the water boil.

In the mean time arrange the momos on a lightly greased steamer plate leaving space in between as they will swell on steaming. Place them in a steamer and close the lid. Let them steam on high flame for 10 minutes.

Serve these succulent, juicy, yummy momos plain or enjoy it with your choice of sauce or chutney.

Enjoi ;)

Chicken Vindaloo

1 Kg Chicken - skinned and cut into 15-16 pcs
7-8 Tbsp Oil
5 Medium Onions - chopped finely
1 Pkt Tomato Paste (you will get that red colour by adding tomato paste)
4 tbsp sugar
1 1/2 Tsp salt
4 cups of water
4 medium Potatoes (skinned, sliced into 4 pcs & Salted. Shallow fry in little oil and keep it aside.

Ingredients for Grinding the Masala :

12 Kashmiri Chillies
6 Garlic flakes
1 inch pc of Ginger
1 1/2 tsp cumin
1 tsp turmeric powder
1" piece of Cinnamon
5-6 cloves
5 peppers
small lemon size tamarind
4 tbsp vinegar

Grind the above to a fine paste with some water, keep it aside.

In a vessel add 6-7 tbsp oil, heat the oil, now add the chopped onions. Brown the onions on slow fire, now add the tomato paste and fry for another 5 minutes.

Add the ground masala and fry for another 3-4 minutes till it starts leaving oil.

Add the water and let it come to a boil.

Add the sugar and salt, add the chicken and now leave it on slow fire for 15-20 minutes till the chicken is tender. Add the Fried Potatoes.

Adjust the salt and sugar if you need more as per your taste.

Enjoy it with plain rice or pav.

Mini Cheesecake

1 Pkg gingersnap cookies(You can use chocolate chip cookies or oreos)
260 gms cream cheese-softened
1/2 cup granulated sugar
1 tsp. vanilla essence
2 large eggs
15 muffin paper cups


Preheat oven to 160 C.

Place paper muffin cups in a muffin pan.


Place single cookies in each muffin cups as the base for the cheesecake.



Beat together the cream cheese, sugar, vanilla, and eggs. Pour the mixture equally into the muffin cups about 3/4 level.



Bake it in preheated oven for 25 minutes. Cool it.



Top it with melted chocolate or whipped cream.

To make it more colourful sprinkle some hundreds & thousands. ENJOY ;)




Ain't they looking beautiful !!!!

Ashgourd Halwa

1/2 Kg Ash gourd(white pumpkin)(peel, grate and keep it aside)
3/4 cup sugar
3/4 tsp cardamom powder
2 tsp ghee
4-5 drops yellow food colour
1 tbsp raisins

Take a pan, add 2 tsp of ghee, put it on medium heat.

Once pan is hot add the grated ashgourd, sugar, cardamom powder, food colour & raisins. Mix it well and now leave it on slow fire for 30 minutes to cook till all the water gets evaporated and halwa looks glassy.

Garnish the halwa with slivered chopped roasted almonds.

Serve it hot or cold

Chicken Sukha (Dry Chicken Mangalorean style)

1 Kg Chicken (skin the chicken,cut into bite size,
wash & strain water, keep it aside)
1/2 cup freshly grated coconut
3 medium onions thinly sliced
8 big flakes of garlic (finely chopped)
2 sprigs of fresh curry leaves
4-5 tbsp Oil
4 tsp tamarind pulp
1 1/2 tsp salt

For grinding the dry powder :

20 dry red chillies
1 tsp mustard seeds
2 tsp coriander seeds
8 black peppercorns
1 tsp cumin seeds
1 inch of cinnamon stick
8 cloves

Dry roast the above ingredients lightly in a pan, cool & powder it. Store it in a clean jar.


Procedure :

Take a pan add the oil, now place it on high flame.

Once oil is very hot, lower the flame add the garlic and fry till it browns (do not burn it or it will taste bitter.

Now add the curry leaves , fry for another few seconds then add the sliced onion & brown (will take about 10-12 minutes to brown the onion on medium heat.)

Add the grated coconut and fry for another 3-4 minutes.

Add 1 1/2 tbsp of ground masala, add 4 tsp of tamarind pulp & mix it well.

Now add the cut chicken pieces, add 1 1/2 tsp salt and let it simmer on slow heat for 15-20 till the chicken is tender.

Chicken is ready to be served.

Rigatoni Pasta with Meatballs

Today Sabrina, my 13 year old daughter was in a cooking mood. She doesn't like to chop onions & chillies but today she did it all by herself without any help. Well baby you did a great job, it really tasted YUMMILICIOUS.

Here is the recipe for all you guys who love pasta.


For Meatballs :

250 gm mince meat
2 tbsp bread crumbs
1 large egg-lightly beaten
1 small onion chopped finely
1 tsp cumin powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper powder
1/4 tsp red chilli powder

For the Sauce :

2-3 tbsp butter or oil
2 medium tomatoes (blanched, then peeled and chopped)
1 onion chopped finely
3-4 garlic flakes chopped finely
1 tsp cumin seeds crushed coarsely
1/2 tsp red chilli powder
3/4 tsp salt
1/2 tsp oregano
1 1/4 cups water (250 ml)
4-5 tbsp tomato paste, 1 tbsp tomato ketchup
some chopped basil or coriander

For Pasta

3 cups Ragitoni pasta (200 gms) or any pasta of your choice. (Penne, macaroni, sphagetti)
2 tsp salt
6 cups of water


To prepare the meatballs, wash the mince and place it in strainer to strain the excess water. Put the mince and all the other ingredients for the meatballs in a
processor and blend till smooth. Now shape them into small walnut size balls. Keep
it aside in the fridge.

To blanch tomatoes for the sauce, put 1 cup of water in a pan. Add the tomatoes &
boil for 3-4 minutes. Drain from water. Remove the skin and chop finely. keep it
aside.

For the sauce, heat the oil in a pan. Add onions and cook on medium heat for 2 minutes till soft & translucent. Add the garlic & stir fry for another minute. Add
the balnched chopped tomatoes, cumin seeds, salt, oregano and chilli powder. Stir
it well. Add 11/2 cups of water and bring to a boil.

Add the meatballs to the sauce. Now lower the flame & simmer it for 20 minutes
till its cooked.

Add the tomato paste, ketchup and chopped basil or coriander. Remove from heat &
keep it aside.

To cook the pasta boil 5 cups of water with 2 tsp of salt. Add the pasta & cook it
for 15-20 minutes till the pasta is tender. Drain the pasta and refresh it with
cold water to remove all the starch. Strain and directly the pasta to the cooked
tomato sauce. Garnish it with grated cheese (optional) & chopped basil or
coriander.

ENJOY this YUMMMY treat.