Whole Grain Flour Biscuits with Sugar and Coconut

OK…I came up with my own name for this. I tried looking for this recipe on the blogging world but without any luck. I absolutely love these biscuits and the first time I had them was a S’s G’Mom’s place. My common sense prevailed and I decided to take the recipe from her.

So here’s the recipe:

Ingredients:

Whole Grain Wheat Flour – 1 Mug (A Coffee Mug)

Dessicated Coconut – 1 Mug

Sugar – 3/4 Mug

Ghee/Unsalted Butter – 1/2 Mug

Oil for Deep Frying

Milk – For mixing ingredients together. Add as appropriate. If you have a food processor, add milk very carefully; tiny amount should do.

Method:

  • Add Wheat Flour, Dessicated Coconut, Sugar and Ghee to a bowl and mix well.
  • Once butter melts completely, knead the flour by adding milk.
  • Once it gets to chapathi flour consistency, roll it out. Since sugar caramelises during the process, when you roll out the flour, it will not come out as regular chapathi flour does but it doesn’t matter.
  • Now, cut the rolled out flour into any shape and fry them till they turn light brown (I use a pizza cutter and prefer rectangular shaped biscuits. It usually depends on the size of your kadai). Do not leave them for long as they tend to fry very quickly.
  • Store them away. They will last fora few months.

Tips:

  • Since the cut flour pieces tend to fry very quickly, it is advisable to completely cut the rolled out flour into desirable shapes and then concentrate on frying them. It’s much easier this way….personal experience 🙂

Recipe: Chicken Curry with Coconut Milk

I have been so utterly busy the last few days but the good news is that packing is almost done. Just a few bits here and there which can be dumped into a bin bag the day we leave…which is this friday 😀 I am not so much sad as excited about the move. New place, new people and making a home out of a house sounds very exciting. All this meant, I could only turn a few pages of my book 😦

Last sunday, we not only did most of our packing but also managed to prepare Chicken Biriyani and Chicken Curry with Coconut Milk 😀

S is a ‘pro’ when it comes to cooking Chicken Curry with Coconut Milk. It is one of our favourtie dishes. Goes very well with Plain Rice, Biriyani, Pulao Rice or even Chapathis or Parathas.

Ingredients:

  1. Oil – 6-7 Tbsp
  2. Onions (finely chopped) – 3
  3. Tomatoes (finely chopped) – 2
  4. Chicken – 1/2 Kg (Clean thoroughly with turmeric powder and water)
  5. Canned Coconut Milk – 1
  6. Ginger+Garlic Paste – 1 Tbsp
  7. Cloves – 3
  8. Cinnamon Stick – 3 half a inch pieces
  9. Cardamom (Elaichi) – 3 (split open)
  10. Green Chillies – 5 (Split longitudinally)
  11. Curry Leaves – 6
  12. Cumin Seeds – 1 Tsp
  13. Mustard Seeds – 1 Tsp
  14. Turmeric Powder – A pinch
  15. Salt – According to taste
  16. Coriander – To Garnish

Method

Add oil to a pan or a wok and let it heat.

Later add mustard seeds and let them splutter. Now add cumin seeds and fry. Add curry leaves and green chillies and fry.

Now add onions and mix them on medium flame until they turn golden brown in colour. Then add chopped tomatoes and mix well.

Once tomatoes turn soft, add a pinch of turmeric powder and ginger+garlic paste and mix well. Leave on simmer for atleast 5 minutes mixing it in between

Now add chicken pieces and mix well. Leave it on medium flame for atleast 10 mins mixing frequently in between.

Then add coconut milk and mix thoroughly. Close with a lid and leave for 10 mins mixing inbetween.

By now, you will see alot of water retention. Remove lid and let the curry cook on medium flame. (Do not add any water to the dish).

Approx after 20-30 minutes, water oozed out of the meat should have reduced leaving the curry nice and creamy. Garnish with coriander leaves and serve with rice or chapathis

This time, I took some pictures 😀

Njoy!!

Recipe: Chapala Pulusu (Fish Curry)

Let me first start this post with some beautiful roses I got from a special someone 😀

{Click on the roses for larger version}

My Chapala Pulusu (Fish Curry) recipe was long over due. I am a great lover of my mom’s (and aunt’s) fish curry. It’s finger lickin’ good. Till date, I have prepared this dish only twice but it was totally awesome 😀

Back home, we usually prepare fish curry with local find…like Korameenu (not sure what it’s called in english…some say it is the Red Snapper. Any ideas?) and sometimes a Bochha. Since we don’t get any of these in the UK…we had to settle with Salmon.

Recipe Source: Ma

Preparation Time: 30-45 mins

Ingridients:

  1. A Wok
  2. Salmon (or any fish you desire) – 6 medium sized pcs, approx 3-4 inches each (If you are the one who likes to clean their own fish…you can but whole fish too)
  3. Oil – 6-7 Tbsp
  4. Yoghurt – 2 Tbsp
  5. Onions – 3 (finely chopped)
  6. Tomatoes – 2 (finely chopped)
  7. Tamarind Juice – 35 ml (Take lemon sized tamarind ball and immerse it in 35 ml of warm water)
  8. Green Chillies – 4 (Cut longitudinally)
  9. Ginger Garlic Paste – 1 Tsp
  10. Cumin Seeds – 1 Tsp
  11. Mustard Seeds – 1 Tsp
  12. Turmeric Powder- A Pinch
  13. Asafoetida – A Pinch
  14. Chili Powder – 1 Tsp
  15. Salt – According to taste
  16. Curry Leaves – 6-8 Leaves
  17. Coriander Leaves – Handful for Garnishing

Method:

First, wash pieces of fish thoroughly and marinate them for 10 mins in yoghurt, Salt (1 Tsp) and Turmeric Powder (a pinch). Later, wash and drain

Then add pinch of turmeric, chili powder, ginger garlic paste to the pieces and mix well. Leave aside for 20 mins

In the meantime, chop onions, tomatoes and chillies

Add oil into wok and let it heat. Add cumin and mustard seeds. Once mustards start to splutter, add chillies and curry leaves

Now add onions and allows them to turn golden brown in colour and then add asafoetida and mix well

Add tomatoes, turmeric powder, chili powder and mix well

When tomatoes turn soft, add tamarind juice and salt. Make gravy into a thick consistency. Do not dilute it with the tamarind juice. Remember…you are not making sambar 😀

Leave it to boil. Later add your fish pieces and leave on simmer for 10-13 mins.

Garnish with coriander and it’s ready to serve.

I do not have a picture to put up 😦 but it should look like this…

Pic Courtesy of http://www.torchofindia.com/images/

Please note that this is an ‘Andhra Dish’ so could be extremely ‘hot’ for some. Reduce the number of green chillies and it should be fine.

Enjoy!!!!

PS: New pics put up in my photoblog. Do take a look and let me know what you think 🙂 Cheers

Wishes

Today is S’s Birthday and I am terribly busy. I baked a Banana and Walnut cake for him yesterday 😀 Yipppeeeeee. This will be just my second time…and it has turned out really good! The first time round..I baked a chocolate cake at a friend’s place…which was equally yummyy, but then she was guiding me each step of the way. I am thankful to Pras who not only helped me bake the cake but also for keeping the surprise a secret from S. He did not have a clue what was happening last night. ROFL! Somehow, I had this feeling that he knew what I was upto…but he didn’t!!!! I am sure he didn’t think I would bake a cake…I am the one who will order 😀 But the satisfaction I got after the end result was fantastic. It’s different…buying a cake and baking one. All your love, effort and hardwork goes into the one you bake…so it tastes even more delicious 🙂 I also made Vada with Coconut and Dried Red Chilli Chutney (the credit of which goes to Pras again) for breakfast, Chapala Pulusu (Smoked Salmon Fillet Curry-the credit of which goes to my mom) with Plain Rice for lunch, and probably S’s fav Peri Peri Chicken Indian Style for Dinner. Recipes will be coming up soon 🙂

Yup…the cake I baked 😀 and don’t worry…S is not 10 😀 There was no space to insert any more candles and looking at the cake…you can also say that I am not very good at decorating it either 😀

Tomato Pilau

Recipe for Tomato Pilau

Tomato Pilau Rice. Picture copyright of idlidosa.wordpress.com

Preparation Time – 30 mins

Cuisine – Indian 

Ingridients & Quantity:

  1. Rice – 2 Cups
  2. Water – 4 cups
  3. Onions – 1 large sized (Chopped length-wise into thin slices)
  4. Tomatoes – 1 1/2 (Finely Chopped)
  5. Green Chillies – 3 (Slit lenth-wise)
  6. Oil – 4 tbsp
  7. Cumin Seeds – 1 tsp
  8. Mustard Seeds – 1 tsp
  9. Cloves – 4
  10. Cinnamon Stick – 4 small pieces
  11. Cardamom – 2
  12. Bay Leaves – 3
  13. Ginger garlic paste – 1 tsp
  14. Salt – To taste
  15. Coriander for garnishing

Preparation:

To a pot, add 4 tbsp of oil and let it heat. Then add mustard seeds and let them splutter. Later add cumin seeds, cinnamon sticks, cloves, cardamom, bay leaves and fry for 5 minutes on medium flame.

Then add green chillies and fry. Follow it up by adding chopped onion and fry till they turn golden brown in colour. Later add tomatoes and mix well.

Once the onions and tomatoes have mixed well to form a paste, add ginger garlic paste and mix well and leave for a couple of minutes.

Now add 2 cups of rice and 4 cups of water. Add salt and mix well and let the rice cook on medium flame for about 15 mins. Keep checking in between.

Garnish with coriander leaves once rice has cooked. You can also garnish it with mint leaves instead.

Tomato Pilau is ready to be served! 😀

NjoY!