August 30, 2010

Sakkiram Podichinti / Powdered Murukku with Sugar and Coconut

I am fooling you guys on a Monday. This is not a recipe. This is not even normal, I think.

Flashback: my brother does weird things with his evening snacks. When the rest of dunk biscuits in tea, he would put two spoons of peanuts mixture in his tea (that's right, inside his tea) and then drink it up, finally using a spoon to scoop out the sodden mixture bits. As grossed out as I used to be with that, sakkiram podichinti is a brilliant concoction of his.
These are usually round when whole but a lot of them break during transit
Sakkiram is reddiar murukku. Its made primarily with rice flour and is hand-made through and through. The spiralling design is done by hand and no mould or press can give you that shape. I will post the recipe and how its made soon, but today, here's my brother's whacky snack idea.


Throw 4 murukku broken into pieces, 1 tbsp grated coconut and 2-3tsp sugar in a mixer bowl.


Powder it until you get a mixture like so.


Scrape out the sides - the stuff sticking to the side is the best - and transfer to a bowl.

Powdered Murukku Snack and Hot Coffee

Eat with hot tea or coffee as a snack. If you add more coconut, you can probably make these into balls. We have never bothered!

Update: I called up the brother now to ask how he came up with this idea and he says, our great grandmother used to make this for our grandfather (her son in law, btw) since he lost all his teeth at a pretty young age and never got false teeth. Of course, she never used a Sumeet mixie for it but relied on a pestle and mortar to coarsely grind the murukku as an evening snack for her son in law, but that's where the idea originated from!

August 25, 2010

Navratan Korma / Navaratna Kurma Recipe - Step by Step

Easy and tasty recipe for Navratan Korma or Navaratna Kurma. I love kurmas (or kormas, for those of you who feel that's the way it should be spelled). The ones I grew up eating had lots of coconut or coconut milk in them as you would expect, since the growing up happened in Kerala.

A bit about Navratna Korma although I don't usually like doing yada yada (get to the recipe already!), but this dish is seriously interesting. Navratan means nine jewels and this dish is supposed to contain a mix of 9 fruits, vegetables and fried nuts. In true Mughlai cuisine fashion, cream (or cashew nut paste) is added to form the gravy. This is different from the less rich coconut based mixed vegetable curry from South India.

I have seen quite a few variations in the 9 items used by different restaurants. TH is quite the spoilsport, he doesn't like it when sweet stuff is mixed with spicy (Ok, I admit, I am like that too, there's a reason why I married that guy) so I didn't add pineapple to my version, which is quite a popular "ratna" to add to Navratan Korma. Since we also don't like biting into raisins in our curries, and I really couldn't omit all the sweet stuff, I ground it into the paste. Genius, eh?

Navratan Korma / Navaratna Kurma Recipe

Looking for more side dishes with vegetables? Check out: mixed vegetable saagu, vegetable korma, matar paneer recipe, paneer korma recipe

Navratan Korma / Navaratna Kurma Recipe
Serves 4

2 cups of diced, mixed vegetables - I used carrot, beans, peas, corn and potato (cauliflower will be nice too!)
A few cubes of paneer
10 cashew nuts and 10 raisins soaked in warm water, drained and ground to a paste
1 large onion, minced
1 tomato, quartered and pureed
3 green chillies
1" piece of ginger
4 garlic cloves (or use 1 tsp ginger garlic paste)
1 tsp tomato paste (or use another pureed tomato)
1 cup milk
1 tbsp butter (or ghee)
Salt to taste

The Spice Powders:
2 tsp garam masala (or use 1 tsp freshly ground masala like cloves, cardamom, cinnamon)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp jeera

Navratan Korma / Navaratna Kurma Recipe

Sidenote: I got these blue flexible chopping boards from IKEA the other day and totally love them. Yeah they scratch easily but don't they make an awesome background for the 'ingredients picture'?

How to Make Navratan Korma:

Navratan Korma / Navaratna Kurma Recipe
1. Heat the butter or ghee in a kadai / pan.

Navratan Korma / Navaratna Kurma Recipe
2. Add minced onions and fry until pink and transparent.

Navratan Korma / Navaratna Kurma Recipe
3. Grind the green chillies with the ginger and garlic and add to the onions. If using ginger garlic paste, just crush the chillies and add along with it. Fry for 30 seconds.

Navratan Korma / Navaratna Kurma Recipe
4. Add all the spice powders. Fry for a minute.

Navratan Korma / Navaratna Kurma Recipe
5. In go the pureed tomato and the tomato paste

6. Mix well and let it cook until the butter appears on the sides (about 4-5 mins)

7. Add milk and about 1/2 cup of water, more or less.

Navratan Korma / Navaratna Kurma Recipe
8. Add the chopped vegetables. Mix well an cook covered for another 5 mins or so, until the vegetables are cooked, yet firm.

Navratan Korma / Navaratna Kurma Recipe
9. Add the cashew nut-raising paste and mix well. Add salt and paneer cubes. Cook open for another 5 minutes until the gravy thickens and comes together.

Navratan Korma / Navaratna Kurma Recipe

Garnish Navratan korma with fresh coriander leaves and serve hot as a side dish chapati, tawa nan, roti, or pulao. This is a korma recipe that'll surely wow your guests.

August 23, 2010

Baking Tins in India, Old Delhi

I remember back when I was living in India, getting ingredients for baking was always frustrating. In fact, sometimes getting the right bakeware in India was tough and usually expensive.

Deeba, the passionate baker we all know, fought through this frustration and emerged with this amazing find in Old Delhi.

Bakeware in Old Delhi

Matchless Machine Tools
1730/B, Bazar Lal Kuan, Delhi 110006
Mohd Kashif, Ctc 9311150022

In her own words, "His stuff begins from about Rs30 and then goes up according to what you want. The individual muffin tins/molds were Rs40 or so. He deals in bakery ware, cake mould, bread mould, muffin tray, pizza tray, cake stand, halwai ware, kitchen ware, etc".
Bakeware in Old Delhi
Here's Deeba's loot! That's a lot of stuff!!
So why wait, go grab them if you are live in or around that area and make the rest of us jealous. 

Andhra-style gongura pachadi recipe - How to make gongura pachadi

Gongura pachadi, a spicy Andhra-style pachadi made with Gongura leaves (also known as sorrel leaves in English and pulicha keerai in Tamil).

In my 2.5 years in Hyderabad, if there's one thing I had acquired a taste for, it's Gongura (called pulicha keerai in Tamil, sorrel leaves in English). It's a predominantly used green vegetable in Andhra cuisine and frequently found its way a lot into the catered food at work.

Although I have seen fresh Gongura leaves many times in Little India, I pretended not to because I didn't want to admit I have never cooked with it. There, I said it! I do love a good thokku or pachadi and make this tomato thokku quite often since it has a good shelf life. Another good pickle worth trying is this sweet mango pickle that goes really well with rotis and dosas.

So back to gongura pachadi, even a girl like me can't find more excuses with a brilliant book like Cooking with Pedatha on her bookshelf, so one day I slaved on for 2 hours and ended up with (way too little) of this amazing Gongura Pachadi. High-five Pedatha!

Gongura Pachadi Recipe

You may also want to try this Gongura pappu recipe

Gongura Pachadi

8 cups tightly packed gongura leaves / pulicha keerai / sorrel leaves (discard thick stems and retain the tender ones)
3/4 cup gingelly / sesame oil
Salt to taste
For 1st tempering:
1 tsp mustard seeds
1/2 tsp fenugreek seeds
8 dry red chillies
4 green chillies
A few curry leaves
1/2 cup chopped coriander leaves
1 tsp hing powder / asafoetida powder / perungaayam
The 2nd tempering:
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 red chillies
1/4 tsp hing powder / asafoetida powder / perungaayam
8 flakes of garlic


1. Heat 1/2 cup oil and add the gongura leaves. Cook well for about 30 mins until the leaves shrink to almost nothing and all the water has evaporated. The leaves will have a cooked/fried consistency.

2. In another pan, heat 2 tbsp oil for 1st tempering. Add mustard seeds and when they pop, add the fenugreek seeds. Remove from fire and let the fenugreek brown. Then add the red chillies and as they turn shiny, add the remaining ingredients for the 1st tempering.

3. Grind the above mixture into a course paste with salt without water. Then add the cooked gongura and grind some more, but not into a fine paste.

4. Heat remaining oil for 2nd tempering and add the mustard seeds. When they pop, add the fenugreek seeds and lower flame. When they turn brown, add the garlic and red chillies. As the chillies turn shiny, add the asafoetida. Garnish the ground pachadi with this tempering and mix well.

Gongura Pachadi Recipe

Serve with warm steamed rice and melted ghee. I prepared an all-Andhra-dishes lunch  recently and this Gongura Pachadi was part of that. Other recipes following soon.

Oh and by the way, let me know when you are back from heaven after eating this!

For Gongura Pachadi recipe in Telugu, Tamil, Hindi, Marathi, Urdu, etc, please use the Google translate button in the sidebar. 

August 22, 2010

Recipes for Onam Sadya

I have an updated list of Kerala Onam Sadya Recipes for 2012 posted as well. Do check it out and Happy Onam to all celebrating :)

When I went home in June this year, I had tall plans. I wanted to cook a 21-item sadya (traditional Kerala feast) for myself and my I-don't-like-Kerala-food-all-that-much husband. I even brought back some things like ada for Ada Pradhaman, vanpayar for Olan, pappadom and miscellaneous other Kerala-food-related ingredients.

Here are some recipes to help you along in case you are planning to cook an Onam Sadya for your family. Its not an exhaustive list, unfortunately, but since I am a quick-recipe person, these are all easy recipes for your Onam sadya!

Vendakka Thayir Pachadi
Beetroot Pachadi
Ethakka Thoran
Semiya Payasam

Enjoy, and Onaashamsakal to all celebrating!

August 20, 2010

Aloo Chana Masala - Potato Chana Masala Recipe (Pressure Cooker Method)

Aloo Chana Masala made in a pressure cooker - This is a one-pot, or rather, one-pressure-cooker side dish that can be put together in a jiffy. Its a weeknight dish for me and the nights I make any kind of side dish using just the pressure cooker, my entire cooking gets done in less than 30 mins.

The only preparation you need to do in advance is to wash and soak the chickpeas either overnight or before you leave for work so that its all soaked and ready when you get back and need to make dinner.

Confession: on some nights, I get lazy on the way back in the train and drag TH to have dinner outside. On those nights, I come back, drain the soaked chickpeas and stick it in the fridge. It can be stored like that for a week until you are ready to make what you want with it.

Go ahead, I promise the chickpeas won't feel bad or anything.

If you like chana recipes, check out this Kerala kadala curry recipe, Chana Masala for poori, or this gorgeous Punjabi chole masala.

Aloo Channa Recipe

Aloo Chana Masala

Serves 2

1 cup soaked chickpeas
1 large potato, cubed
1 onion, sliced
1 tomato, sliced
1 tsp tomato paste (optional but gives depth to the gravy)
1 tsp ginger garlic paste
1/2 tsp jeera / cumin
1 tsp coriander powder / dhania powder / malli podi
1 tsp garam masala
1 tsp red chilli powder
A pinch of turmeric powder
A pinch of amchoor / dry mango powder (optional)
2 tsp oil
1/4 tsp mustard seeds
A few curry leaves
Salt to taste


1. Heat oil in a pressure cooker pan and add the mustard seeds and curry leaves. When the seeds pop, add the jeera and sliced onions. Fry until transparent.

2. Next add all the powders - red chilli powder, coriander, turmeric, garam masala and amchoor if using, and fry for 30 seconds.

3. Top it off with the ginger garlic paste and fry for another 30 seconds. Then add the chopped tomatoes and stir around until well combined.

4. Throw in the cubed potatoes, chickpeas, about 1.5 cups water and some salt and pressure cook for 3-4 whistles. The idea is to cook it until the potatoes are mushy and the chickpeas are cooked well. Open up the pan and if you find that the curry is too watery (which shouldn't be the case normally), boil it for a while until the curry is thick enough. Check salt and remove from fire.

Aloo Channa Recipe

Serve hot with rotis. Goes well with pulao and even plain rice.

August 18, 2010

Vazhakka Pulissery Recipe-Kerala Pulissery for Onam Sadya

This Vazhakka pulissery is probably not an authentic Kerala Pulissery recipe for a couple of reasons. In the traditional pulissery recipes, I don't see the addition of coriander seeds. Also, the vegetable or fruit of choice is usually ripe mangoes, ethappazham, or raw mangoes for a sweet and sour pulissery. In this pulissery recipe, Seetha aunty, a relative of ours in Singapore, has used vazhakka (raw bananas) and winter melon (poosanikkai).

We go over to her place now and then for dinner and this pulissery was one made as an accompaniment to adai. It was a gorgeous combination and I loved it so much that she packed up the remaining pulissery and I brought it home with me!

Pulissery Recipe

Vazhakka Pulissery Recipe
Serves: 2 to 4


1 cup cubed vazhakka / raw banana
(You can use ripe mango or green mango according to your preference of wanting sour pulissery or sweet and sour pulissery.)
1/2 cup cubed winter melon / pooshanikkai
1/2 cup grated coconut
2 green chillies
1 cup thick curd / yogurt
1 tsp coriander seeds / malli / dhania
1/4 tsp mustard seeds  / kaduku
1/4 tsp fengureek seed / menthayam / uluva
A few curry leaves
2 dry red chillies
1/2 tsp grated jaggery(optional)

How to Make:

1. Cook the banana and the winter melon in a pan with little water, salt and turmeric.

2. Meanwhile, grind the coconut, green chillies and coriander seeds with 2 tablespoons of curd to a fine paste.
Add this to the cooked vegetables and let it come to boil. Cook on low fire for 3-5 mins.

3. Add the rest of the curd beaten with a spoon. Turn off when the mixture is just reaching boiling point.

4. For tempering, heat 2 tsp oil in a pan. Add the mustard seeds, fengureek seeds, red chillies and curry leaves. When the mustard seeds start to pop, add to the gravy. Adding jaggery enhances the taste so do add it if you have some in hand.

Pulissery Recipe

Huge thanks to Seetha aunty for the lovely dinner and for this fantastic pulissery recipe.

August 16, 2010

Kadai Paneer Recipe | Step by Step | Indian Paneer Recipes

Learn how to make Kadai Paneer, an Indian restaurant style paneer (cottage cheese) recipe that's a popular accompaniment to tawa nan or jeera rice. It is easy to make Kadai Paneer at home provided you have the ingredients ready in hand. 
I really want to start this post by explaining what a kadai is (an Indian wok, btw) and what paneer is (erm.. Indian cottage cheese) but since I am just not in the mood, let's get on quickly to the recipe, shall we?

Kadai Paneer Recipe | Step by Step | Indian Paneer Recipes
Kadai Paneer
I made Kadai Paneer with fresh homemade paneer which is why it looks very crumbly in the pics. But oh boy! It tasted so good!

I thought and thought but I still have no clue why I have never made kadai paneer before in my life. Seriously!

August 13, 2010

How to Make Paneer / Indian Cottage Cheese at Home - Step by Step

I know everyone and their mother and their dogs (some bloggers have really smart dogs) have blogged about how to make paneer at home but to my defense, I still get questions and emails asking how I do it.

how to make paneer-homemade paneer

I started making paneer at home more frequently when Mustafa Centre stopped stocking Amul Paneer Cubes. Although they were practically tasteless compared to homemade paneer, I always have a small bag in the freezer just in case the urgent need to make paneer butter masala kicks in. When I make fresh paneer at home, I usually end up using it within the next day or two so the store-bought ones were good for.. well, storing!
UPDATE: Since my friend Anu told me that using curd or buttermilk to split the milk works every time as opposed to lime juice or vinegar which only works sometimes for her, I have started doing the same. Use 1/2 cup curd or buttermilk to work with 1 litre milk and you are golden. Try it!
Ok let's get started. Pour 1 litre full cream milk into a pan. Its very important that you use full cream milk for making paneer at home.

August 11, 2010

No-Fail Basic Pancakes Recipe, Easy Basic Pancakes from Scratch

Pancakes may seem like the easiest things to make but from experience, I can tell you that.. it's not! Sometimes, my pancake batter is too thick, or too egg-y, or too thin.. and then the pancakes are not perfect.

Considering that I dive into the pancakes tray whenever I have breakfast buffet in a hotel, AND considering I have this here food blog and stuff, it would be ridiculous if I didn't have a decent (and easy) pancake recipe to share.

I knew "this is it" when I saw this recipe on the site Cheesecake for all. And I was right. Sometimes you know these things you know.

Basic Pancakes Recipe
Makes 12-14 mini pancakes

1 cup all-purpose flour
1 tbsp white sugar
1 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons oil + extra for greasing the tawa/griddle

How to make Basic Pancakes:

1. Beat together - egg, milk and oil.

2. In a separate bowl, combine-  flour, sugar, baking powder, baking soda and salt. Make a well in the centre and pour in the egg mixture.

3. Beat lightly until smooth and lump-free.

4. Pour about 2 tbsp of batter on a hot and lightly oiled griddle and let it spread naturally. After a minute, flip to the other side. Both sides should be golden brown so adjust heat accordingly as you cook them.

Easy Basic Pancakes Recipe

Serve pancakes warm with a dollop of butter or maple syrup or both.

Samsung CE1031L Convection Oven - Aparna Prabhu

Since a lot of people are now moving to convection ovens and even upgrading their existing ovens (like I did), I am thinking of doing a few posts featuring their experiences. 

Before doing the post on Types of Ovens - How to Choose an Oven, Aparna had reached out to me to talk a bit about her convection oven. Aparna blogs at Aps Kitchen and from her the cakes and cookies on her site (the last few baked in her new convection oven) you can see that she is using her new convection oven well. 

Here's what she has to say about her new oven which is a Samsung CE1031L

"Hello I am Aps from Aps Kitchen. When I was requested by Nags to write about my oven, I was happy indeed but never knew what exactly to write about. Anyway, here goes:

I am not an expert in baking yet but I would like to share some information about my oven.We had an electric oven before but as we shifted homes we had to buy a new one. I always wanted to bake goodies at home and I have tried out cakes but when it came to cookies, I always had some problem or the other so I was waiting for a convection oven. 

After a long long thought process on which oven we should buy, when to buy it, and going through all those discussions and reviews from the  Internet, we decided to go for the Samsung Convection 28ltr Model Number CE1031L. The first things we were looking for is time-saving in baking and an affordable price. This was the final choice as it had many features like Bio Ceramic Cavity which is scratch resistant which saves time and energy in cleaning, 6 variable power levels which helps in cooking different type of food items, auto deodorization and yes,  after all Its Lovely.... :).  

The first thing which i prepared in this oven is Wheat Nan Katai and believe me, it not only tasted good but crusty and cruchy. Waiting to try more of baking goodies.

There is the next model of this oven which is really good too. it has an extra feature of auto cleaning which is not there in my oven ... and thts becoz i never found that one here... Now I can strongly recommend Samsung convection oven to any one. Its not only good but also affordable.  I got to know more about this as I bake."
What? Samsung Convection Oven cum Microwave
Where? Siddesh Electronics, Mumbai, but widely available in most kitchen appliances stores. 
Price: The Actual price was 11,200 INR and Apsgot a discount and paid 9550 INR. But the prices have gone down now and it costs INR 10,790. 
Please leave comments if you have any questions for Aparna and if you already use a Samsung Convection Oven, do leave your thoughts.

August 9, 2010

Cheera Thoran | Keerai Poriyal | Keerai Poriyal Recipe

Keerai Poriyal is an easy and healthy Sough Indian recipe with spinach (keerai in tamil and cheera in malayalam) with coconut. It's easy to preprare keerai poriyal if you have all the right ingredients in hand. Before one more person asks me for the recipe of this pic I featured in my taking food pictures on Portrait mode, I am going to post it.

Cheera Thoran | Keerai Poriyal | Keerai Poriyal Recipe

Cheera thoran or Keerai Poriyal is a very simple and nutritious recipe, perfect for a weeknight if you are looking for a side-dish for your dal chawal, or sambar rice, or even curd rice. I love spinach and considering the abundance of spinach and most other greens in Singapore, this is a real treat for us!

Cheera Thoran Recipe (Keerai Poriyal)
Serves 2 to 4

5 cups tightly packed chopped spinach leaves (a bunch)
1 cup grated coconut
4 shallots (or half of an onion)
2-4 green chillies
A pinch of turmeric powder
1/2 tsp jeera
2 tsp oil (I always use coconut oil for thoran)
1/4 tsp mustard seeds
A few curry leaves (optional)
1 dry red chilly, torn into half
Salt to taste

How I Made It:

1. Clean and chop the spinach fine. Drain well and set aside.

2. Grind together - coconut, shallots, green chillies, jeera and turmeric. If you don't have a mixie, use a pestle and mortar to bring these ingredients together. If you don't have that, then just finely chop the shallots and green chillies and mix well with the rest.

3. Heat the oil in a pan and thrown in the mustard seeds. When they pop, add the curry leaves and the halved red chilly. Fry for 10 seconds and add the coconut mixture. Fry that for 30 seconds and add the chopped spinach with some salt.

4. The spinach will give out water so cook well until all the water evaporates and you have a dry dish (about 5-7 mins)

Cheera Thoran | Keerai Poriyal | Keerai Poriyal Recipe

Serve keerai poriyal with rice and dal, rice and sambar or rice and moru curry.

August 6, 2010

Mushroom Biryani / Mushroom Biryani Recipe | Biryani Recipe

Mushroom Biryani is a great recipe to stray away from the usual vegetable biryani or egg biryani we all know and love. Learn how to make this delicious and easy mushroom biryani using very simple ingredients. 
With all that talk of non vegetarian biryani yesterday, I simply had to share the Mushroom Biryani Recipe I tried a couple of weekends back. I usually follow a pretty standard recipe when I make biryani but I opted to make this one a bit more spicy and sour (with tomatoes) than usual. We loved it and I am making some more for a potluck tomorrow.

Mushroom Biryani can be made in advance and kept in the refrigerator for up to two days. I find that this elevates the flavours as they mingle together and when you reheat and serve it, it tastes fantastic. Mushroom Biryani is also a great recipe for lunch boxes and packing on a trip since it's a great one pot meal that few people would dislike. Just pack along a raita to accompany the mushroom biryani and you are all set.

Mushroom Biryani

You may also like - mushroom fried rice, mushroom pulao, mushroom korma, and mushroom tikki recipe.

August 4, 2010

Cheesecake Truffles Recipe - Cheesecake Bites Dipped in Chocolate

I love cheesecake and this mango cheesecake recipe is probably my favourite dessert to make for friends and guests. I love adding a twist to the traditional cheesecake recipes and making variations and this blueberry cheesecake ice-cream is a good result of that sort of thinking.

I also love my baked goodies but I want them quick and I want them good. So explains why I made these delicious truffles which are basically cheesecake bites coated in chocolate. Doesn't get more delicious than that! If you like the combination of chocolate and cheesecake, you may also like this cookies and cream cheesecake recipe that's no-bake, and eggless.

Cheesecake Truffles Recipe

These is not a cheesecake in the conventional sense of course but make a great quick dessert to make for a small group of friends or a party. You can make these truffles ahead of time and bring them out just before serving so they soften up perfectly and are delicious.

Cheesecake Truffles Recipe

The recipe is from one of my favourite baking books - A Passion for Baking by Marcy Goldman!

Cheesecake Truffles
Makes 20 small truffles


For Cheesecake Batter:
250gm cream cheese (about half a pound), softened at room temp
1/2 cup sugar (or a little less)
2 eggs
1 tsp vanilla extract
1/3 cup whipping cream (or normal cream)
Small pinch of salt

For Dipping Chocolate:
8 ounces of semi sweet or milk chocolate, melted

Cheesecake Truffles Recipe


1. Pre-heat oven to 350F. Line a brownie pan with parchment paper and set aside.


2. Whisk together all the ingredients for the cheesecake. Isn't that gorgeously simple?!

Cheesecake Truffles Recipe

3.  Bake for about 35-40 mins until the cake is spongy but doesn't dry and curl in from the sides.


4. Cool completely and don't poke it with your fingers like I did.

Cheesecake Truffles Recipe

5. Using small cookie cutters or ice cream scoop, make small pieces of the cheesecake.

Cheesecake Truffles Recipe

6. Oh by the way, don't forget to melt the chocolate and set aside to cool.

Cheesecake Truffles Recipe

7. Dip the cheesecake pieces into the melted and cooled chocolate and transfer to a plate lined with parchment paper or a baking sheet (so that it doesn't stick to the plate). You can also try using a greased plate for this in case you don't have parchment paper.

Cheesecake Truffles Recipe

8. Don't worry if it doesn't look that glam because the chocolate is dripping around the cheesecake pieces. Trust me and stick the plate into your freezer for about 2 hours.

Cheesecake Truffles Recipe
Serve the cheesecake truffles frozen or chilled. 

Need I say again that this is the most easy and quick cheesecake recipe I have seen? Once the cheesecake was done, it tasted so good as is (yes of course I tried it) so I am thinking of using a crush and the same cheesecake recipe to bake up a good 'ol proper cheesecake. Will let you know how that comes out, ok? Meanwhile, do yourself a favour and go bake this! Your family and guests will be wow'ed, guaranteed ;)

PS: you can dress these up by drizzling some melted white chocolate over the truffles, like you see in the book. I didn't have any white chocolate handy.

PPS: Marcy says chocolate chips won't work in this recipe. So to make the dipping chocolate for the cheesecake truffles, use chocolate bars.

August 2, 2010

Pappadam Thoran, Papadom Thoran Recipe

Papadom thoran is a very simple thoran recipe from Kerala but what makes this special is the fact that Amma made this for me, especially to post in the blog, the day she returned from the hospital after her knee replacement surgery.  The recipe is from Ponnamma, the maid who took care of a\Amma in the hospital. Amma is very adamant, didn't listen to any of us saying she should rest, and went and made this thoran, partially sitting on a chair in the kitchen.

This post is dedicated to her and all other mothers who selflessly love their children.

For more Kerala thoran recipes, check out cheera thoran (spinach), breadfruit thoran, black eyed beans thoran.

Pappadam Thoran

Pappadam / Papadom Thoran
Serves: 2

10 pappadam, cut into squares (use clean kitchen scissors)
3 tbsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal / uzhunnu parippu / ulutham paruppu
1/2 tsp jeera
2 cloves garlic
1/2" piece ginger
1/2 red chilli powder
2 green chillies (adjust to taste)
4 tbsp grated coconut
A few curry leaves
Salt, only if needed

How to Prepare:

1. Heat the oil in a pan and fry the pappadam pieces. Drain and set aside on a kitchen towel.

2. If there's too much oil left, remove some. About 1-2 tsp oil is enough for the rest of the preparation. Add mustard seeds and urad dal to the hot oil. When the mustard seeds pop, add the jeera and the ginger and garlic (crushed together in a pestle and mortar or in a small mixie jar).

3. When the ginger-garlic paste is fried (about 2 mins), add the curry leaves, chilli powder, and the green chillies along with the coconut. Mix well and add the pappadam pieces.

4. Mix again for about a minute, test for salt and add only if needed. The pappadams should be salty enough.

Serve hot and fresh with rice and moru kaachiyathu / curry of choice. If you keep it longer, the papads get soft, but not soggy. Still tasty but I highly recommend that you eat it when still hot and crisp.