Okkarai

This sweet was not at all familiar to me until my hubby told me that this is one of his favourite sweet.
I tried a couple of times with different methods and finally got this sweet right by this method. I'm really really happy that i got it right after some tries and also my hubby was totally happy to have this sweet :).

Ingredients
1 cup Channa Dal (Kadalai paruppu)
1 1/4 cup Jaggery 
2-3 tablespoons of Ghee
8-10 Cashews
A pinch of Cardamom powder

Method

• Roast the cashews in a teaspoon of ghee and set aside.
• Soak channa dal in water for about 3-4 hours.
• Drain the water and coarsely grind it. (Do not grind into smooth paste).
• Grease the pan with a teaspoon of ghee and add the coarsely grind channa dal and allow it to steam each side for about 5 mins in low flame. (As shown in pic1).

Pic 1

•  Allow it to cool and shred (As shown in Pic2).

Pic 2

• Again powder the shredded Channa dal.
• In a separate pan add the powdered Jaggery with a spoon of water and allow it to turn to a syrup consistency.
• Filter the impurities and again boil the Jaggery syrup.
• The syrup should reach to a thin string consistency.
• (String consistency is nothing but when you touch the Jaggery syrup between the thumb and index finger you will notice that the syrup will form a thin string).
• For attaining the one string consistency it doesn't take much time.
• Add the Channa dal powder to the syrup and also the roasted cashews and 1 tablespoon of ghee. Stir well.
• In low flame stir the channa dal mixture for about 12-15 mins and finally add the Cardamon powder when it reaches to puttu consistency.
• Okkarai is ready to be served.

A closer look of okkarai 

Note
The general ratio for Okkarai is 1:1 that is one cup of channa dal and one cup of jaggery but i felt the sweetness is low so added extra, if you want less sweet you can go with 1:1.




  

Milagai Bajji / Chilli Bajji

Here is a very easy to prepare snack and which is very common among Indians. Bajji... Veggies such as onions, potatoes, egg plant, plantain(Vazhakkai) and also with breads bajjis can be prepared.  If you have an unexpected guest then immediately you can make this yummy snack. It is accompanied with any chutney with your choice. I made the chutney which almost taste like the chutney served in the marina beach (Chennai, India) bajji shops.

Ingredients for Chilli Bajji

5 Green bajji chilli (ooty bajji chilli)

1 cup Besan flour (kadalai maavu)

2 tablespoon rice flour

1 teaspoon chilli powder

A pinch of Hing (Asafoetida) 

2 Pinch of Cooking soda (Sodium bicarbonate)

Orange food colouring (Optional)

Salt and Oil for frying

Pic (1)

Method

• Wash and cut the chilli into half [as shown in pic(1)] and remove seeds by just scraping it  ( I prefer with the seeds).
• In a bowl sift the besan and  rice flour, add the chilli powder, salt, hing, cooking soda and a pinch of food colouring.
• Mix all the dry ingredients and then add water little by little mixing it continuously and make sure there is no lumps.
• The batter consistency shouldn't be too thick or very watery. 
• Heat oil in a heavy bottom pan in medium flame.
• Dip the chilli into the batter and fry till it turn dark orange colour. This takes 2-3 minutes.
• Chilli bajji is ready to be served.

Note

• Without cutting into half, you can just slit the chilli and scrap all the seeds and dip into the batter if you want a big bajji.
• Do not cut and throw the stem, this helps you to hold the stem and dip it in the batter and fry.

Ingredients for Chutney

2 big Onions

1 big tomato

4 dry red chilli

1 handful  of mint leaves (Pudina)

Salt and water

Method

• Roughly chop the onions and tomato.
• In a pan heat oil and add the chopped onions, chopped tomato, dry red chilli and salt, all at the same time.
• When the tomato turns gooey switch off the flame and add the mint leaves immediately.
• Let it cool for some time and then grind into fine paste.
• Add a little bit of water if required. This chutney shouldn't be too thick.

Mutton Biryani (Ooru style)

Biryani is made in many versions, differs from region to region. This version of mutton biryani taste exactly like the one you get in most of the down south tamil nadu hotels. It's main speciality is this biryani is made of seeraga samba rice (Jeera samba). The flavour is totally different from  the basmathi rice and it's main quality is you won't feel very heavy after having this biryani compared to our usual basmathi rice biryani. Most of the biryani will be accompanied with a curry but for this you don't have to prepare a separate curry.

Ingredients

300 gms Mutton
2 cups Seeraga samba rice
2 large Onions
1 Tomato
4 green chillies
1 1/2 tablespoon ginger garlic paste
Handfull of Pudina(Mint leaves)
1 tablespoon Yogurt
1 Bay leaf
1 Star anise
2 cardamom
1 teaspoon fennel seeds
Oil
Ghee (Unclarified butter)
Salt
For Masala 1
15-18 Shallots
Masala 2
5 Cloves
10-15 dry red chilllies
10 shallots
1 inch Cinnamon stick


Method

• Roughly slice the big onions and tomato.
• Marinate the mutton with a teaspoon of turmeric powder, chilly powder, ginger garlic paste and salt an hour before you prepare the biryani, refrigerate the marinated mutton  for an hour. This step is purely optional.
• Grind separately the shallots i.e masala 1.
• Grind into fine paste with the ingredients mentioned in the masala 2 column.
• In a heavy bottom pan or in a pressure cooker heat oil and a tablespoon of ghee and then add the cardamom, bay leaf,  fennel seeds, star anise.
• When the fennel seeds splutters add the chopped big onions and slitted green chilly.
• When the onions turns translucent add the ginger garlic paste and saute till the raw smell goes off.
• Now add the tomatoes and salt, when it turns gooey add both the masalas and saute till the raw smell goes off.
• Add the mint leaves and yogurt and mutton.
• Add two cups of water and pressure cook till the mutton is well cooked.
• ONLY AFTER THE MUTTON IS COOKED PERFECTLY YOU SHOULD ADD THE RICE.
• Now you can adjust the spice and salt, for extra spiciness add a tablespoon or less of red chilly powder.
• Add the washed rice and also sufficient water for the rice to get cooked.
• Pressure cooker whistles depends from one brand to another. You can cook like you regularly cook your white rice.
• When the biryani is ready stir well so the masalas will be well combined with the rice.

Note

• Periodically check whether your mutton is cooked
• If you are using a heavy bottom pan instead of cooker adjust the water accordingly and also continuously stir the rice to avoid burn in the bottom of your vessel.
• You can adjust the spice level by adding extra red chilly powder or by adding extra dry red chilly to your masala.

Chettinad Prawn Masala

This is a proper south Indian Prawn masala. This masala is very flavourful and lot of spices are added to this masala.

Ingredients
500 gms Prawn
1 cup shallots
2 Big Tomatoes
10-12 Curry leaves
1 teaspoon Ginger garlic paste
1 teaspoon Coriander powder
1/2 teaspoon turmeric powder
1 teaspoon Mustard seeds
Coriander leaves for garnishing
Oil and salt
For Masala
8-10 Dry red Chilly
1 teaspoon Coriander seeds
6-8 Black Pepper corns
1 teaspoon Cumin seeds
1 teaspoon fennel seeds
2 Cardamom
1/4 inch Cinnamon
10-12 Curry leaves
1/2 cup grated coconut

Method

• Devein the prawn and keep it aside.
• Heat a pan and dry roast all ingredients under the masala list except the coconut.
• When all the ingredients turns light brown in colour turn off the flame and add the coconut and mix.
• Allow it to dry and grind it into a fine paste.
• Chop the shallots and tomatoes. 
• In a heavy bottom add oil (I used Gingelly oil) and mustard seeds, when it splutters add the shallots and curry leaves.
• When the shallots turn golden colour add the ginger garlic paste, add the tomatoes when the raw smells goes off from the ginger garlic paste.
• Add the coriander, turmeric and the masala paste when the tomatoes start turn gooey.
• Add water and salt. Allow it to cook till the raw smell goes off.(it takes approx 10-15 mins)
• Add the prawn when the masala is ready, turn the flame to low and allow it cook for about 10 mins.
• Garnish with coriander leaves and serve hot with Rice or any type of Roti.

Note

• If you feel there is lot of masala paste then first add a 3/4 of the grind paste and if required add the remaining, you can refrigerate and use it for any other curry.
• Adjust the spice level according to your taste, if you want more spiciness then add a tablespoon of red chilly powder.

Tapioca cookie (Kuih Bangkit)

To be really frank i don't know the meaning of Kuih Bangkit but i definitely know that it is a yummy cookie made with tapioca flour. I just got impressed by the colour of the cookie when i first looked at a local bakery. Then i tried to google it and got loads of links for this cookie recipe. It is a very traditional Chinese cookie. This just melts in your mouth and also gives a crunchy feel when you chew.

Ingredients

400 grams Tapioca flour
5 tablespoon All purpose flour
3 pandan leaves
4 Egg yolks + 3/4 Egg white
135 grams (1/2 cup approx) fine Sugar
165 grams (3/4 cup approx) Coconut milk

Method

• Preheat oven at 350°f(180°c) for 10 mins.
• Sift tapioca and all purpose flour.
• Fry on wok or any heavy bottom large vessel for about half an hour in low flame.
• For the first ten mins fry with the pandan leaves and then remove it and fry only the flour.
• Leave to cool.
• Whisk the yolks and egg white with sugar till it forms a thick mixture.
• Slowly add in egg mixture into the flour mixture and also gradually add in the coconut milk and knead to form a dough.
• Continue kneading till the dough is smooth.
• Dust the tapioca flour in a clean surface and take a small portion of the dough and try to press it with your palm and spread it.
• With the help of cookie cutter your cookies are ready to be baked.
• (Traditional Chinese method is they have their unique wooden mould to get different shapes of cookie)
• Dot the cookies with different colours if desired
• Bake it in the preheated oven for 20-25 mins or untill cooked.
• The cookie is cooked when the back of the cookie is slightly brown.

Pineapple tart

The idea of trying Chinese cookies just popped out of my mind when i saw the cookie sales was heating up in almost all  food related shops in Singapore. During Chinese new year cookies are very special and their way of making cookies is very easy. Ingredients are very simple but they are very delicious:). There are many versions of pineapple cookie but i preferred the one which was shared in rasamalaysia website. 

Ingredients
175 grams (1 1/4 cup) All purpose flour
1 tablespoon Corn flour
1/8 teaspoon salt
2 tablespoon Sugar
110 grams butter (4 oz)
1 Egg yolk
1 tablespoon Shortening (optional)
1/2 Egg yolk (for egg wash)
For Pineapple jam:
1 fresh pineapple or 1 can sliced pineapple
5 tablespoon Sugar
1/4 tablespoon cloves

Method

• If you are using fresh Pineapple remove skin and avoid the middle part and cut into pieces and blend for 8 seconds.
• If it is canned pineapple, drain the slices and squeeze the extra water with your hands and then blend.
• In a non-stick pan(preferably) add the blended pineapple, sugar and cloves.
• Stir continuously in a low flame(to avoid burning) with the wooden spoon till all water gets evaporated.
• Turn off the heat when it turns into light golden color.
• Remove the cloves and refrigerate the jam. 

• Meanwhile sieve all the dry ingredients in a big bowl and combine the flour mixture with butter, shortening and egg yolks together.
• Knead the dough and it shouldn't stick to your hand, if it is too dry add a bit of butter or if it is too sticky add a bit of flour and form a smooth dough.
• Divide the dough and pineapple jam into equal number of rounds.

• Preheat the oven to 350°f (180°c) for 10 mins.
• Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the side part of the dough to cover the filling.
• Use your palms to round it up and then shape it into a roll.
• Use a small fork or knife to make criss cross patterns and brush it with egg wash using a pastry brush.
• Place the pineapple tarts 1 inch apart from each other on a cookie tray lined with parchment paper.
• Bake for 20-25 minutes or until light brown in a preheated oven. 

Note

• I used canned pineapple, if you are using fresh pineapple peel skin and avoid the middle part of the pineapple which is not required for the jam.
• Shortening is just optional, it just gives a extra smooth and crunchy texture.
• You can make  it in any shape of your choice.
• While preparing jam, add extra sugar if needed because sweetness differs from each pineapple to other.

Choco chip soft Cookies

The Cookies which we usually have will be chewy but this a very soft and dissolves when you have your first bite. My preference is baking and having  these cookies at the same day as day by day it looses its soft texture. 

Ingredients
70 grams Unsalted Butter
1/4 cup Brown Sugar
1/4 cup white sugar
1/2 Egg
1 cup Self raising flour
125 grams semisweet chocolate chips
1/2 teaspoon vanilla

Method

• Preheat oven to 200°c for 10 minutes.
• Cream the white Sugar, brown Sugar, vanilla extract and Butter together with the help of hand mixer or electric mixer.
• Beat the egg well and add little by little into the butter mixture.
• Then slowly add the flour and beat well.
• Finally add the chocolate chips and mix well.
• Drop by large spoonfuls onto the greased pan.
• Bake for about 10 mins in the preheated oven or until edges are nicely browned.

Note

• When you place the cookie mixture onto the greased pan, leave some gap in between each one so that when they spread out they won't connect.
• If you feel the mixture is bit wet, don't worry this won't spoil the texture of the cookie.

Thai Chicken Balls

This is a great easy yummy recipe. If you have excess chicken or minced chicken, here is a very easy and tasty starter for your family. This doesn't require much time. It is just you have to mix and place in the oven. You may have a doubt that the chicken balls will turn tight and rough but that is not the case. You get a tasty and soft chicken balls.

Ingredients
250 grams minced Chicken
30 ml Oyster sauce
2 cloves garlic minced
1 tablespoon self raising flour
1/4 cup chopped coriander leaves
70 ml coconut milk
1 tablespoon fish sauce
1 tablespoon oil
Pinch of salt

Method

• Preheat oven to 200°C.
• Grease the large muffin pan or spread a baking sheet on a flat tray.
• Drain the excess water from the minced chicken.
• Mix all the above ingredients(not in any order).
• Place rounded tablespoon of mixture into prepared pans or just take a small amount of mixture and place it in the pan.
• Bake for about 15-20 mins or until cooked.
• Minced Chicken balls is ready to be served with sweet chilly sauce or any sauce of your wish.

Note

• If you are unable to find minced chicken at your place, you can just grind the chicken flesh in a food processor and prepare.
• If you feel you are not getting a proper ball shape with the spoon then you can do it with your hand (My preferred way is by preparing without the spoon).
• If you feel the mixture is bit watery add 1/2 tablespoon of self raising flour.
• You will get 25-30 small chicken balls from this amount of ingredients.

Tapioca with Coconut cream

This is one of the favourite Thai dessert for all of us. Whenever we head into a Thai restaurant, we won't miss to have this dessert. 

Most of the recipes in Thai cuisine will definitely have coconut milk or cream and also for their dessert they will add coconut cream for most of it.

With this same recipe they also prepare this dessert with sweet potato, mango etc,.

Ingredients

500 grams Tapioca 

400 grams Sugar

200 ml Coconut cream

1/2 teaspoon salt

4 Pandan leaves

2.5 litres Water

2 teaspoon white Sesame seeds.

Method

• Peel the skin and cut the Tapioca roots into big chunks and rinse them in water.
• Boil one litre of water in a vessel and add the Tapioca.
• Allow it to cook till the Tapioca roots starts to be transparent.
• Remove the tapioca from the water and keep it aside.
• In a Vessel combine sugar and remaining 1.5 litres of water with the Pandan leaves.
• Heat until the syrup starts to boil.
• Add in the Tapioca roots and let them cook in the sugar syrup till soft and transparent.
• Meanwhile in a separate saucepan mix the Coconut cream and salt together and heat gently. DO NOT BOIL.
• When the Tapioca is cooked soft in the sugar syrup remove from the heat and place on a serving dish.
• Cut the chunks into smaller sizes.
• Drizzle the coconut cream over the tapioca roots and top with white sesame seeds(pan fried) and Serve.

Note

• Coconut cream will be available in all Super markets, if you are not able to get the coconut cream you can also use coconut milk but definitely you can't get the creamy texture for the drizzle.
• Sesame seeds is optional, because it just gives a crunchiness to the dessert. 

Cauliflower fry

This is yet another vegetarian starter. Very common Indian starter and also doesn't requires any dip. Just fry it and present it to your guest. If you are in a hurry, you can prepare this very easily in a short span of time.

Ingredients
1 whole medium size Cauliflower
100 grams All purpose flour
80 grams Corn starch
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1 teaspoon Yogurt
1-2 tablespoon chilly powder
1/2 teaspoon garam masala
1 teaspoon Black pepper powder
1/2 teaspoon fennel powder
1 tablespoon Coriander leaves chopped
10-12 Curry leaves
Lime for garnish
Salt
Oil for frying

Method

• Cut the whole cauliflower into small florets and blanch them in hot water for couple of mins.
• In a bowl add all the dry ingredients and mix well.
• Then add the ginger, garlic paste and also yogurt and chopped coriander leaves. Mix well.
• This will make a thick batter.
• Pour this batter on the cauliflower, make sure al the cauliflower pieces is coated with the batter.
• In a heavy bottom pan, heat oil and deep fry them.
• Separately fry the curry leaves.
• Cauliflower fry is ready to be served with fried curry leaves and slightly squeeze lime on it.

Note

• Make sure the coriander leaves are finely chopped otherwise it will get a burt taste when you deep fry them.
• Add the chilly powder according to taste.
• When you fry the curry leaves, make sure it is dry otherwise you end up in oil getting splatter everywhere.

Rasmalai

Hi my dear friends, Wish you all a wonderful new year. Let's begin this year with a wonderful and all most everyone's favourite dessert  RASMALAI:):). Yes, this is definitely a very rich dessert where most of us won't try this at home and opt to buy in some sweet shops.
Trust me guys, this is not as difficult as you think. If you just follow certain techniques certainly you will end up surprising your loved ones with this awesome dessert Rasmalai.

Ingredients
1 litre Full cream Milk
1 tablespoon lemon juice
1 tablespoon water

For Sugar syrup
1.2 litres water
1 cup Sugar

For flavoured Milk
1 litre Full cream milk
3/4 cup sugar
6-8 strands of Saffron
1/2 teaspoon Cardamom powder
8-10 Blanched Almonds
10 Pistachios

Method

• Mix the lemon juice with 1 tablespoon of water and keep it aside.
• Boil the full cream milk. When it is boiled perfectly add the lemon juice mixture to the milk and stir.
• Switch off the flame immediately after you pour the lemon juice.
• Once the milk fat is separated from the whey, drain the whey using a strainer line with a cheese cloth (pic 1) and pour some cold water to it so that the heat get reduced. 

• Let it cool for 5 mins and then gather the cloth, squeeze out the water and tie a knot and then hang it for 45 mins (pic 2) to drain the water, if any.
• (I wasn't comfortable in tying knot so tried to hang with the clip :p)
• To check if enough water is out of the paneer, take a little piece of it on your palm and rub with your fingers, you should be able to make a smooth ball.
• Once the paneer is drained, place on a dry surface and knead for 5 mins, now you will be able to make a smooth soft dough.
• If the Paneer is too dry, add a few drops of water.
• Divide the paneer into small equal balls, flatten it slightly and keep it aside.
• Boil the water and sugar to make the sugar syrup. 
• When the Sugar water comes to rolling boil add all the paneer discs slowly.
• Close the lid of the pan and let it boil for 15 mins.
• After 15 mins you can see the rasagullas would have doubled the size, switch off the flame and let it cool for sometime.
• Meanwhile you can prepare the flavoured milk.
• Boil 1 litre full cream milk (preferably in non-stick pan) until it get reduces to 1/2 litre.
• Add Sugar and cardamom powder and mix well. Switch off the flame when the sugar got dissolved completely.
• Now add the chopped Almonds, Pistachios and saffron soaked in 1/2 teaspoon of hot milk, mix well.
• Take the rasagullas from the sugar syrup and squeeze gently the excess syrup. (Try to press the rasagulla in between your palms gently).
• Drop it into the creamy flavoured milk and let it cool.
• Refrigerate it and serve chilled Rasmalai with some chopped almond and pistachios garnish.

Note

• Please do not use UHT milk for this dessert, this will totally ruin your dessert.
• After pouring lemon juice you will notice the fat getting separated, at that point of time switch off the flame immediately.
• Don't boil your sugar syrup in low flame, it should be in medium high flame all time.
• Keep stirring the milk when you are boiling the milk to get reduced, because this process takes some time. Let the flame be in low so that this avoids the milk to get burned at bottom of your vessel.
• If you do not have a cheese cloth to strain the fat, try to strain with any other white  thin cloth.