Beef Kuruma

Beef: 1 cup (cooked in pressure cooker)
Oil: 2 tbsp
Cumin: 1/4 tsp
Curry leaves: a sprig
Onion: 2 sliced
Ginger: 1 inch chopped fine
Garlic: 5 cloves chopped fine
Green Chillies: 3 slit
Tomato: 1 chopped fine
Chilly powder: 1/2 tsp
Coriander Powder: 4 tsp
Garam Masala: 1 tsp
Turmeric Powder: 1/4 tsp.
Mint leaves: 4 tbsp
Coriander leaves: 2 tbsp

To grind:
Coconut grated: 1/2 cup
Fennel/Perumjeerakam: 2 tsp
Cumin: 1/4 tsp
Grind this with half of the sauteed masala to a paste and keep aside.

Heat oil in a kadai, Splutter cumin and curry leaves.
Add onions and saute till brown.
Now add the garlic, ginger, green chillies and saute for a minute
Add the tomato and saute till oil separates
Take half of this and grind with the coconut.
To the rest, add chilly powder, coriander powder, turmeric powder and garam masala powder. Saute till raw smell goes.
Add the ground coconut masala, mint leaves and coriander leaves, a little water and saute till oil separates.
Add  enough water, required salt and let it boil
Take off fire and serve with rotis/dosa etc

Kumblanga/Winter Melon/Ash Gourd curry with yoghurt/ Moru curry

Kumblanga/Ash Gourd: 2 cups cut into chunks
Turmeric Powder: 1/4 tsp
Chilly Powder: 1/2 tsp
Green Chillies: 3 slit
Place this in a pressure cooker, Add enough water (about 3/4 cup) and cook for 2 whistles on high
Coconut Grated: 1/2 cup
Shallots: 5 or 6
Garlic: 2 cloves
Cumin: 1/2 tsp
Turmeric powder: a pinch
grind these into a smooth paste.

Yoghurt: 500 gms
Take about a tbsp of yoghurt from this and grind with the coconut mix so that you get a smooth paste.

Now open the pressure cooker and add the ground mix and cook on a low flame for sometime.
Now beat the remaining curd just for a second in the mixie and add to the curry. You can add a little water to the beaten curd.
Turn off stove.

To Temper:
Mustard: 1/4 tsp
Fenugreek: 1/4 tsp
Shallots: 2 sliced
Curry Leaves: a sprig
Dried Red Chilly: 1
Coconut oil: 1 tbsp
Heat oil in a pan, and splutter mustard, fenugreek, shallots, red chilly and shallots.
Pour over the curry.
Serve with rice.


Chilli Prawns

Prawns: 20 medium

To marinate:
Soya sauce: 1 tsp
Corn flour: 2 tbsp
Salt: a pinch
Pepper: 1 tsp
Oil: 1/2 cup for frying

Keep the cleaned prawns in a bowl.
Add all the ingredients under "to marinate" list except oil
Mix it thoroughly.
Fry it in oil and keep aside.

For the Sauce:
Onion: 1 cubed
Green Chilly: 2 chopped
Dried Red chilly: 2 chopped
Ginger: 1 tbsp chopped fine
Garlic: 5 cloves chopped fine
Spring onion: chop the leaf for garnish and chop the onion for the sauce.
Red Chilly sauce: 1 tbsp
Green Chilly sauce: 1 tbsp
Soya Sauce: 1 tsp
Sweet Chilli Sauce: 1 tbsp
Vinegar: 1 tsp
Salt: as needed
Sugar: 1 tsp
Pepper: 1 tsp
Corn flour: 1 tbsp
red food color: a pinch

Heat oil (You can use the left over oil from frying prawns-just take as much as needed)
Throw in the cubed onion, onion from the spring onion, ginger, garlic, green chillies and red chillies
saute for 2 minutes,  and then add all the sauces.
Immediately add the vinegar, salt, pepper and sugar.
Add the fried prawns to it.
Now add corn flour and red food color mixed in half cup cold water
Let it simmer for a minute.
Take off fire and garnish with chopped spring onion leaves.
Serve warm with Fried rice/Noodles


Kuzhi Paniyaram

Idly batter: 2 cups

To temper:
Mustard seeds: 1/2 tsp
Curry leaves: a sprig
Onion: 1 medium diced
Ginger: 1 tsp chopped
Green chillies: 2 thinly sliced
Hing/Asafoetida: 1/2 tsp
Oil: 1 tbsp

Heat oil in a pan and splutter mustard and curry leaves.
Throw in the onions, ginger and green chillies and saute till wilted.
Add the asafoetida and take off fire.
When it cools slightly, pour it to the 2 cups idly batter.
Take a non stick paniyaram chatty and just pour a drop of oil in all the holes.
Pour the batter in tablespoonfools till 3/4th full
(if you add cooking soda to the batter (1/2 tsp you will get very fluffy paniyarams...but this is optional)
in medium flame, let it get cooked.
When one side is done, carefully turn over with a skewer.

Let it get cooked.
Once done, serve warm with chutney or sambar or both.


How to make dum Biriyani in Oven

Basmati rice: 2 cups
Garam masala ( cinnamon, cloves, star anise): 1 each

To make rice:
Wash and soak in water for 5 minutes.
Boil a big pot of water. Add salt and whole garam masala to it.
Cook the rice till 90% done.
That is it should be hard yet mashes when you press it.
Drain and keep aside

To Marinate Chicken:
Chicken: 600 gms
Turmeric powder: 1/4 tsp
Chilly powder: 1/2 tsp
Curd: 1 tbsp
Lime juice: 1 tsp
Salt: as required
Marinate and keep aside.

To make the chicken masala:
Oil: 4 tbsp
cloves and cinnamon: 1 each
Onion: 2 sliced thinly
Tomato: 2 chopped
Green chillies :2 (or 3 if you like a little more hot)
Ginger garlic paste: 2 tbsp
Chilly powder: 1/4 tsp
Garam masala: 1/4 tsp
biriyani masala: 1/4 tsp (optional- for an extra punch!!.Ive made it with and without, both tastes good)
Coriander and Mint leaves: a handful chopped

Heat oil in a pan
Throw in cinnamon and cloves
Add the onion and saute till light brown.
Add the ginger garlic paste and green chillies and saute for a minute.
Add the tomatoes and cook till soft.
Add the garam masala powder and chilly powder and the marinated chicken.
Let it get cooked on low flame.
Add the coriander and Mint leaves and again cook till done.
Take off fire.

Steps for Dum in Oven.
Preheat oven 180 C
Take an oven proof dish and apply ghee.
divide the rice into three portions and chicken masala into two portion.
layer the rice and chicken masala alternately in the dish...rice first, followed by chicken masala and then rice,chicken masala and on top, rice.

Pour 4 tbsp milk evenly on the rice.
Do a slight mixing with your spoon so that masala gets evenly coated on the rice.
cover with aluminium foil
Bake for 20 minutes.
Serve with raita and chips.


Beetroot Carrot Gooseberry Juice

Beetroot: 1
Carrots: 2
Goose berries/ Amla: 3

Peel the beetroot and carrots and chop them to small pieces.
Chop the gooseberries and discard the seeds.
Place all this in a ggrinder with quarter cup water and run your mixie till everything is crushed well.
Using a Strainer , extract the juice.
Enjoy your healthy drink.


Summer Salad (Fruits and veggies salad)

Mango: 1 fruit diced
Pomegranate: 1 fruit
Pineapple: 1 fruit diced
Apple: 1 fruit diced
Green Grapes: 1 cup sliced

Carrot: 1 carrot grated
Cabbage: 1 cup grated
Cucumber: 1 peeled and diced
Onion: 1 medium Diced
Tomato: 1 small seeded and diced

Salt: as required
Vinegar: 2 tbsp
Pepper: 2 tsp
Sugar: 1 tsp (optional)

Dump all this in a big mixing bowl and mix properly.
Keep in the refrigerator for half an hour and enjoy this super yummy healthy salad without guilt.

Recipe Courtesy: My aunt, Leelakochamma

Easy Jam Tarts (Baking for Kids)

Its the holidays and wondering how to keep your kids occupied? Well, why not ask them to join you in the kitchen??? I know, I know, it might look a herculean task.... No, Iam not asking you to make them do a whole dinner. Do something together which is easy and fun for the kids. Like these Jam tarts which are so easy to make and kids will get a satisfaction that they accomplished something on their own. It is very very easy to make and they can click pics and brag to their friends when school reopens.

All Purpose flour: 500 grams
Salt: a pinch
Butter: 200 grams
cold water: 1/4 cup
Jam: your choice.... strawberry/ mango/ orange/ Mixed Fruit

In a mixing bowl, Mix the butter, salt and flour till it resembles bread crumbs.
Now add the butter and add watter little by little to make the dough.
Wrap the dough in a cling film and refrigerate for 15 to 30 minutes.
Preheat oven 180C
Take out the dough and with the help of a rolling pin, roll out the pastry to 1/2 cm thickness.
With the tart mould cut out the pastry and again roll slightly and press one disc into each hole.
Spoon a heaped tsp of orange jam/mango jam/strawberry jam to each pastry case.
Bake for 15 minutes or till the edges of tarts are brown.
Cool completely before consuming as jam gets real hot.


Mayonnaise and Veggies Pinwheel Sandwich

Bread Slices: 15

Homemade Mayonnaise:  1/2 cup (or more to spread)
Cabbage Grated: 1 cup
Carrot Grated: 2 medium carrots
Tomato diced: 1 small
Onion diced: 1 medium
Pepper and Salt: as needed

Mix the diced veggies with pepper and salt.

Mix in the mayonnaise.

Remove the crust from the bread slices

Now take 3 slices of white bread  and place it in such a way that, just the edges overlap.

Now apply a little water on the overlapping edges and press it slightly to keep it together.

Take a rolling pin and flatten out the slices a little.

Spread the filling on each slice of bread.

Roll from one side tightly to create a pin wheel.

Wrap tightly in a plastic wrap and refrigerate for 1 hour or more.

Take out the plastic wrap, and cut it into smaller pinwheels.

The edge pieces will not look good, so you can eat it and serve the rest.

Make sure the bread slices are fresh otherwise you won't be able to roll without breaking.
In case if the slices are a little dry, just microwave it for a few seconds to make it soft.


Red Velvet CupCakes

Ive already posted Red Velvet cake before. This is the same. My family just cant get enough of this delicious melt in the mouth cake. So I keep making and thought will share the recipe for around 20 cupcakes.

Maida/All purpose Flour:  1 and 1/3 cups
Corn Flour: 1/4 cup
Eggs: 2
Cocoa Powder: 4 tsp
Baking Soda: 1/2 tsp
Salt: 1/4 tsp
Butter: 1/4 cup
Granulated Sugar: 1 cup
Veg Oil: 1/2 cup
Vanilla: 2 tsp
White Vinegar: 1/2 tsp
Liquid food coloring (I used tomato red food coloring for cakes) : 2 tbsp
Butter Milk: 1/2 cup (or you can use 2 tbsp milk and rest curd to make it 1/2 cup and whisk and use)

Preheat Oven 180C
Line 2 muffin pans with cupcake liners (this makes 22 cupcakes)
Sift the corn flour, all purpose flour, baking soda,salt and cocoa thrice. Keep aside
Beat the butter and sugar till they are mixed well.
Add oil and beat again till everything is mixed.
Add the eggs and vanilla and beat again till everything is creamy.
Beat in the vinegar and food coloring and beat for a few minutes.
Now add the dry ingredients and buttermilk alternately and beat on low till everyhting is mixed well.
Spoon the batter into cupcake liners filling 2/3 of the way full.
Bake till done  (15 to 20 mts depending on ur oven) till a toothpick inserted comes out clean.
Make sure you dont overbake as these cakes dry out fast.
Allow to cool completely before frosting.
Cream Cheese Frosting:
Butter: 1/4 cup
Cream Cheese: 200 gms
Icing Sugar: 2 cups
Vanilla: 1 tsp

Beat the cream cheese, butter, vanilla and sugar till smooth.
Beat on high for 2 minutes.
Frost cooled cupcakes with a star tip.
You wont get a star finish as the frosting is a little thin.

Recipe Courtesy: Sallys Baking Addiction


Red Velvet Cake with Cream Cheese Frosting

Happy Mothers Day to all the lovely mothers out there. This one is specially for you and believe me when I say, this is the BEST EVER RED VELVET CAKE!!!!!! You are gonna love me for this recipe.....

For the cake:

Cake Flour: 3 cups (or 2 and 2/3Cups All purpose Flour ad 1/3 cup corn flour)
Baking Soda/Cooking Soda: 1 tsp
Cocoa Powder: 2 tbsp
Salt: 1/2 tsp
Butter: 100 grams
Sugar: 2 cups granulated
Oil: 1 cup
Eggs: 4
Vanilla essence: 1 1/2 tbsp
Vinegar: 1 tsp
Red Food coloring (I used liquid coloring for cakes, tomato red color): 3 1/2 tbsp
Butter Milk: 1 cup (3/4 cup curd and 1/4 cup milk whisked together)

Preheat oven for 10 mts at 180C
Grease and dust 2 cake pans
Sieve together the Corn flour, Maida, Baking Soda, Cocoa powder and salt thrice.
Keep aside.
Separate the egg yolk and whites and beat the whites till stiff
Beat butter and sugar.
Add oil to it and beat again.
Add the yolks and vanilla essence and beat everything for a few minutes.
Now add the vinegar and food color and beat again.
Now fold in the flour and buttermilk alternately till everything is mixed well.
Lastly fold in the egg whites.
Bake for 30 minutes or till done.
Let it cool.

Cream Cheese Frosting

Cream Cheese; 400 grams
Butter: 200 grams
Icing sugar: 4 cups
Vanilla essence: 2 tsp

Beat all the ingredients on high for about 2 minutes. Make sure the cream cheese and butter are cold from the fridge. Halve the frosting recipe for semi naked cake.

Slice the cake horizontally and on the bottom half, spoon a generous amount of cream cheese and spread. Keep the top half on it (so it is sandwiched) and now apply the rest of the cream cheese generously all over.

I got 2 cakes like this with the quantity mentioned

Recipe Courtesy: Sallys Baking Addiction


orange marmalade yoghurt cake

Maida/ All purpose flour: 1.5 cups
Salt: 1/2 tsp
Baking powder: 2 tsp
Yoghurt: 1 cup
Sugar: 1 cup
Eggs: 3
vanilla: 1 tsp
Lemon zest: of 1 lemon
Veg oil: 1/2 cup

Orange glaze:
Orange marmalade: 1/2 cup
Yoghurt: 1/4 cup

Preheat oven 180 C.  Grease and flour a cake tin.

Sift together flour, baking powder and salt.
In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and  oil until just combined. 
Pour over dry ingredients and mix until just combined; do not over beat.

Pour into a cake pan and bake for 45 minutes. 
Remove from oven and allow to cool slightly. 
Remove from pan. 

While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. 
Add 1/4 cup of yogurt to the pan and turn off heat.
 Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

Recipe source:   The Pioneer Woman


Grape juice

Grapes; 1 kg
Lime Juice: of 2 lime
Sugar: 1/4 cup (more or less depending upon the sweetness of the grapes)
Water: 1 cup

Dump the grapes in the blender with water and run it for a few seconds. ( for this quantity, you will have to do it twice_ half kg with half cup water.

Strain it, press it properly with a ladle so you don't waste even a drop of this precious juice.

Add the lime juice to the grape juice

Add the sugar to this juice and stir well till the sugar is dissolved completely.

Serve Chilled.