29364 items (0 unread) in 168 feeds
|French fries made in Philips Air Fryer|
|Karela chips / Crispy Karela in Philips Air Fryer|
|Seppankizhangu Roast made in Philips Air Fryer|
|Pizza made in Philips Air Fryer|
|Calzone made in Philips Air Fryer|
|Onion Pakodas made in Philips Air Fryer|
Kai Murukku is a traditional South Indian snack made for festivals and special occasions. It is made with freshly ground wet rice flour and deep fried in oil. Kai means hand in Tamil.
It is a tradition in Hindu Brahmin weddings to make this murukku in jumbo sizes and various shapes. For snacking we generally make murukku with two circles. For special occasions like wedding bigger murukku is made with 7 or 9 circles and we call it “Seer Murukku”. My mom is a pro in making these Seer Muruku and she always takes care of these in our family weddings. I will be posting a video of this making very soon.
Preparation time: 90 minutes
Yield: 15 to 20 two circle murukku
Method of Preparation:
We use freshly ground rice flour for making this murukku. See recipe below.
In a big bowl add rice flour, urad flour, cumin seeds, salt and mix well. Add water little at a time and make a soft and moist dough.
If you have “Kai Murukku Achu” (the mold for making this murukku) you can use it. Another method is a bit complex but you can do it with practice.
Take a thin plastic sheet and grease it with oil. Grease your palm with oil and take a small lemon size dough, twist and turn to make round shape murukku. You can make two or any number of rounds. I would suggest not to use paper since it absorbs the moisture from murukku.
Heat oil in a deep and wide pan over medium heat. Depending on the pan size add less or more murukkus and fry both the sides until the bubbles settle down.
Repeat the procedure with the rest of the dough. Make sure the heat is neither low nor high. Frying these in oil at right temperature is a key for preparing crispy murukku.
Recipe for rice flour:
Raw rice – 2.5 cups
Wash and soak rice for 3 hours. Strain it using a colander and let it rest for 30 minutes. Spread a big clean kitchen towel and transfer the rice. Spread it well and let it dry.
The rice should still have moisture inside but it should not be wet. When you take a handful of rice in your palm you will feel that rice is still moist but dry outside.
Grind rice using a dry grinder or mixie. Sift the ground flour using a fine sieve. Grind the remains with the next batch of rice and continue this procedure until you finish grinding all the rice. Fresh rice flour is ready.
If you have remaining flour, let it dry by spreading it on a news paper for 8 hours. Then store it in an airtight container.
Appe is one of the very popular breakfast loved by adults and kids alike. We make different kinds of appe like urad dal appe, boiled rice appe, sugarcane juice appe all of which a little planning ahead. My sister-in-law makes these sweet appe with sooji which can be made instantly. This is a nice and quick breakfast when […]
The new portfolio career, means new cookery projects. Where there is a chef, a gorgeous professional cook, there is clearly a spot for yours truly flying the diversity flag for the ordinary person. One Indian dish at a time.
The first was the Fish of the Dish campaign for Seafish UK, the seafood authority. The task: to popularise the use of fish and seafood in every day cooking. A worthy initiative, with a number of amazing health benefits. So I rolled up my sleeves and dived right in.
Walking into Hearst Magazine HQ with a celebrated chef, his man Friday/ Sous Chef and a trunk load of ingredients was bad enough. Entering Good Housekeeping Institute’s kitchen next sent my head reeling back to mother’s collection of treasured 70s & 80s editions on our Kolkata bookshelf. No pressure. No none at all.
While man Friday got to work under the sharp eye of the esteemed chef, I reapplied war paint. Who needs sharp knives when you have lipstick?
I got started with prep, leaving the PR lady in charge of eggs. In a cupboard the size of an airplane hanger, induction pans were nowhere to be found. One gas hob was already doing its thing. It soon transpired, said PR lady couldn’t even boil an egg. Literally. As chunks of boiled egg peeled off with the shell, the client stepped in to help and the lovely chef took mercy on the housewives in the corner and sent man Friday in to rescue us.
Meanwhile, the odd raised eyebrow at the kitchen entrance had been replaced by a steady stream of more inquisitive punters from Hearst UK. It was edging close to mid day and the sizzled cinnamon, roasted cumin and smoked fish had done their magic. Before I could say “eat more fish”, there were 22 journalists in front of me waiting for their lunch to be delivered.
Lunch was served. Kerala-style Monkfish Curry, with tamarind and coconut, and Kedgeree. Kedgeree is my go to crowd pleaser: a cousin of the khichdi, with an Anglo Indian twist from way back when. My favourite way to serve this is for a giant brunch that the whole family, and visiting relatives, can tuck into. Where this one’s concerned, fish really is the dish. Now to increase my repertoire!
Cook the eggs by placing them in cold water, bringing to boil and cooking for 5-6 minutes. Drench in cold water, peel and quarter. Bring the milk to boil, and then lower to simmer and poach the haddock by cooking it in the milk for two-three minutes. Drain, reserve the milk and keep the haddock aside. Peel and chop the onions into small pieces.
Next bring the butter/ghee to high heat in a large wok. When it sizzles around a wooden spoon, toss in the onions and sauté for five minutes. Add the turmeric and coriander/cumin powder, the tomato puree, the frozen peas and sauté for another minute. Then stir in the rice, with the reserved milk, mixing well until the rice is coated through with the onion mixture. Gently fold the haddock in, watching it flake but not crumble.
Stir in salt to taste, and served topped with the fresh coriander and quartered eggs.
|Mini Thattai (மினி தட்டை)|
|Thattai - Steps|
|Thattai - In Oil|
Do you like watching cookery shows? Well, if you are here reading this post, then it’s kinda given that you like watching cookery shows, so that was kinda dumb question. Ok, I’ll ask you another question.. do you have a favourite cookery show or you just watch whatever is running?
I generally put on the lifestyle channel and if I find something interesting, I’ll watch. I do not have a fav cookery show as such, but I’ve a soft corner towards “Eat Street” show. It’s mostly about street food in different parts of the world. It’s not about fancy presentation or techniques, it’s about simple but flavourful food. I really like how they combine different flavours and most of the time it’s easy to put together also. Since they mostly show street food in and around US, some of the ingredients and flavours are not familiar to me.
However one dish that was repeatedly shown in different episodes was Pulled Pork Sandwiches. It’s pork being slow cooked in a flavour filled marinade and then shredded and mixed with some sauces and salad. Though I dont eat Pork, every time I see how that sandwich is made, I end up craving one. That’s how I ended up with this recipe. I’ve seen pulled beef sandwiches also, but I since I dont have the patience for slow cooking beef, I decided to go with chicken.
Honestly, I’m not a chicken fan, I eat chicken very rarely, only if I cant resist the taste. Also I do like dishes where the meat or fish is well coated with some kind of sauce, making the meat more flavourful. This sandwich does exactly that. I really enjoyed making as well as eating this. You can make this as a main dish or as a starter. It’s really good for a weeknight dinner, if you are pressed for time. You can make the filling in advance and refrigerate for 3-4 days. Putting together the sandwich hardly takes any time. Sounds like a winner, right?
So here you go..
Here’s the recipe..
Wash and clean the chicken breasts. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and chilli sauce and bring to a boil…
I love milk sweets and sweets using Khoya. This is yet another easy sweet we can make for Diwali. The process look little big but it is real easy to make. Here I used homemade khoya but we can use store bought khoya too which will make things more easier :).
For Outer Covering:
|Cheesecake Brownies - going into the oven|
|Cheesecake Brownies out of the oven|
|Sorry, shady phone pic, it tastes WAYY better that it looks :) Going to try and replace this with a worthy pic soon.|
In Object Oriented Programming word, whenever there is clash between names, programmers prefix it with another name to make whole phrase unique. If there is a clash between function names, prefixing with object names them unique in that space. If there is clash between different objects of different classes, concept of namespaces comes to rescue. […]
"the Bengali cutlet is different from the cutlets of the Brits, this is referred typically to a crumb coated thinly spread out dough, made generally of chicken/mutton minced, mixed together with onion, bread crumbs and chillies. Generally it is then dipped in egg and coated in breadcrumb, fried and served with thin julienne of cucumber, carrots, radish and onions. Often an egg mixed with a teaspoon or two water and a pinch of salt is dropped on top of the frying cutlet, to make it into a "Kabiraji" the Bengali pronunciation of a "Coverage or Cover:Egg" Cutlet, influenced by the British."
Oh if I had a penny for everyone who asks me whether Indian food can be healthy and easy to cook. I’d be pretty rich by now.
The answer is YES. But it’s easy to see why anyone would think differently. Take the humble Onion Bhaji/Onion Pakora. Delicious? Yes. Deep fried? Oh yes. Not quite the poster child for Generation Type 2 Diabetes.
And then there’s the healthier evils. Like chappatis. Wholewheat flour, roasted and puffed nicely enough with a nutty aroma and soft texture, with not a smidgen of oil in sight. Your inner self is likely to feel better than your aching arms and doughy fingernails though. Unless you are lucky enough to have a dough hook and someone to do your washing up.
It is easy to see why anyone would think differently. Here are some common mistakes I’ve found people make with Indian cooking at home:
Any others you can add?
My mantra is everything in moderation. And I refuse to spend more than an hour dishing up everyday family meals. These days, the kids get stuck in too. Chopping herbs with butter knives, peeling ginger and garlic, mixing and rolling said rotis. Apart from the ever popular 30 minute meals, my favourite killer dishes are the ones where I slather meat in marinade and cook in the oven while the chaos of bathtime, bedtime ensues.
Like this oven-baked Goan Chicken Cafreal in a Coconut Vinegar marinade. A shallow-fried spicy sour chicken that is usually marinated for a few hours, I find cooking it in its own juices in a tightly sealed foil parcel gives it a lovely depth without the need for efficiency or planning.
Mopped up Maunika’s sweet and sour dal, and steaming hot basmati rice, it’s an easy and healthy way to get a masala kick.
Bring the oven to preheat at 180 degree centigrade. Make two incisions on each chicken leg quarter. Peel the ginger and garlic, chop roughly, and taken the hard stalks off the coriander bunch. Then puree with all the ingredients, bar the spring onions in a blender. Add salt to your taste.
Place the chicken legs in a shallow overproof dish, and spoon over the marinade. Chope the spring onions finely and scatter them on top. Then cover and seal the dish with kitchen foil tightly and bake for a hour. Serve it like I did, or with rotis, or, with salad and fries.
This was the second cake I baked for my eldest son’s birthday in August. The Texas White Sheet cake was the first one. I was not sure how the sheet cake would turn out and didn’t want to disappoint him with a sloppy cake. At the same time I also didn’t want to bake a cake which I already have in the blog. So while browsing for simple birthday cake recipes I stumbled upon this one.
I decided to halve the recipe and bake it as a single cake instead of a layer cake because I already had the other one and was also planning to bake red velvet cupcakes if time permitted. I chose to bake it in heart shape pan. This recipe is quite similar to the strawberry cream cake recipe. I used buttermilk and silken tofu to replace the eggs used in the original recipe. The cake turned out really good. It was very fluffy.
I didn’t soak the cake in simple sugar syrup like I did for the strawberry cream cake, so the cake did harden quite a bit in the refrigerator but softened once kept at room temperature for about 15 minutes. So make sure that you remove the cake from the fridge at least 15-20 minutes before serving.
|Eggless Yellow Cake Recipe||#ratingval# from #reviews# reviews|
What do you like to do the most when you visit a new place? Sight seeing, trying out the local food or doing all sorts of touristy things? I’m sure each one of us has something special to do, that you may say “it’s my thing”.
Well, “my thing” is seeing people ;) Yep, I love to simply observe people, their emotions, expressions, imagine their back stories etc; Whatever I do, I try to do it with utmost concentration, sometimes, I get lost in it.. so when I tend to watch people, I do that also with complete focus, so much so that Jose often complains that I’m staring at people!
I love to explore a new place by walking around. That’s what we did when we went to New york, two years ago. Since it was a last min kinda trip, we didn’t have any clue about what we were going to do. We just booked our hotel and flight tickets two days before traveling. After resting at the hotel for a while, we got out and started walking aimlessly. We walked for half an hour, ended up in a coffee shop for the next one hour. Coming to think of it, that’s all we did there, walking and eating. I practically lived on desserts for the 10 days, we stayed there. I had cakes for breakfast, pies for lunch, some sort of dessert for dinner or may be a sandwich at times.
The portions there was huge, so we used to box it most of the time. Because of the jet lag, I used to get up at 3 in the morning initially. I still remember getting up at 3.30 in the morning and eating double chocolate cheesecake, needless to say I reached my record weight gain after that trip!
Ok, so coming to our recipe, I first had pumpkin cake during that trip. Though I came across many pumpkin dessert recipes including cakes, I never got a chance to taste them. Actually I never had any pumpkin dish other than Erissery, so somehow I always connected pumpkin with curry based dishes. I was very excited to try the cake for the first time and I loved it. While we were there in New york, I made it a point to eat it once in a day kind of, since pumpkin cakes aren’t very common in this part of the world.
As soon as I came back from the trip, I started searching for canned pumpkin here, but it wasnt available. But from last year onwards, I see it in almost all supermarkets. I went and bought 3-4 cans, yeah I’ve a bit of hoarding issue.. Searched for a similar recipe and I was overwhelmed with the number of recipes available. After shortlisting many recipes, I ended up with this one. I always like plain cakes with some kinda topping. I prefer these kinda cakes to iced cakes. Btw, it’s called a coffee cake because it goes well with a cup of coffee. If you look in the ingredients list, there is no coffee and I was a bit confused. Yeah that’s when I realized a coffee cake is a cake, often cinnamon-flavored, with a drizzled white icing or crumb topping, and usually eaten with coffee. Yep, I didnt know that. I’m sure you know better :)
If you can get hold of canned pumpkin, please do try this cake. It’s very moist and the crunchy topping is best! I’ve also mentioned the substitute for canned pumpkin in the notes, if you cant get hold of canned pumpkin.
Before, I go to the recipe, I want to share with you one more tidbit from our US trip. Since we stayed pretty close to Times Square and since I love watching world go by, I dragged Jose every night to Times Square, just to go and sit on those steps. After our trip, when we reached Bahrain, one of my aunts asked “so what you liked most about your trip”? I was all excited and told her about our night trips to Time Square and how you can see so many different kinds of people coming together and blah blah.. For a moment, she was like.. is that it? Then she said “if all you wanted to see was people moving around busily, you could as well go and stand near the Kacheripady bus stand in Cochin, why should you spent all this money and go to US”!!!!
If in case, you noticed, I’m posting after a small gap. I was away on a short trip, more about it later :)
Anyways, here you go with the recipe…
In a small bowl, combine sugars and cinnamon for topping. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans/walnuts; set aside…
Combine dry ingredients; add to creamed mixture alternately with sour cream/yogurt mixture. Beat on low just until blended…
Spread the batter into two greased and floured 8-inch round cake pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes (mine took 45) or until a toothpick inserted near the center comes out clean…
Magge or moggem is a special kind of cucumber. It is widely used in cooking at our place. In Bangalore, it is sold as Mangalore Southekayi (cucumber), this is called Dosakaya in Telugu. This is usually cooked before consuming, but there are few recipes where tender magge is eaten before cooking. These sundried cucumbers or […]
My food blog, Sailu’s Kitchen, was compromised on Sept 30th and many of you have been receiving malicious spam to your blog feeds. Please ignore the emails with spam links that you have received in the last couple of hours. I sincerely apologize for the inconvenience caused. We are working day and night to resolve the issue and you might not be able to access the blog. Your patience is appreciated during the blog maintenance period. Thank you!
The post Blog Maintenance Notice appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.