Poached Pears

A simple yet elegant dessert...Tried it from ecurry which is originally from Tartelette.. I halved the  chocolate sauce...and some how it was a bit runny while warm...That really dint matter as the taste was awesome and I was the only one who was digging into chocolate...My hubby and kid preferred eating it with the cooked flavored syrup drizzled with very little chocolate...

Pears-2(Pealed)
Cinnamon-1 stick
Cloves-3 no
Citrus Zest-1 tbsp(Lemon+Orange)
Ginger-1/2 inch(cut to smal pieces)
Orange juice-1/2 cup
Nutmeg-small pinch
Water-2 1/2 cups
Lemon juice-1 tbsp
Sugar-1/4 cup+2 tbsp

Chocolate sauce
Semi sweet chocolate-2 oz
Honey-1/2 tsp
Heavy Cream-1/2 cup
Nuts to garnish(I used Almonds)

Method Of Preparation:
1. Peel the pears with stems on them.
2. In a vessel add the water, orange juice and sugar and bring to boil Then add all other spices.
Simmer it on low for 7 to 10 mins and then add the pears and simmer it for 20 mins or till it is soft and holds its shape.
3. Remove from the sauce and cool.

For Chocolate Sauce:
1. Heat the heavy cream with honey on medium heat and give it a strong simmer.
2. Keep the chocolate in a bowl.
3. Now add the heated cream to the chocolate and keep it for 5 mins. After that stir it slowly.

To serve:
1. Keep the pear in individual plates and add the chocolate sauce on top. Sprinkle some nuts and serve with ice cream, whipping cream or the cooked sauce.
ummmm....yummmy....

Sending this to Sweet Somethings @ Tickling Palates

Soya Chunk Pulao

Soya chunks-1 cup
Coconut milk-1/4cup
Curd-1/2 cup
Ghee-1 tbsp
Onion-1 1/2
Chilli pwd-1 tsp
Garam masala-1 tsp
Ginger garlic paste-1 tbsp
salt to taste
Coriander powder-1 tsp
Oil-2 tbsp


For Rice:
Rice-1 1/2 cup
water-21/2 cup
Coconut milk-2 tbsp
Mint-2 sprig
Coriander-5 sprig
Turmeric-1/2 tsp
cloves-4
cinnamon-1 inch
Cardamom seeds-1/4 tsp
Bay leaves-1
Biryani masala-2 tsp
Ghee-1 tbsp
Salt to taste
Lemon juice-1 tsp

Method Of Preparation:
1. Wash the rice and soak it in water for 30 mins.
2. Soak the soya chunks in boiling water for 25 min.Wash and squeeze the water and keep aside.
3. Fry this soya chunks in ghee for about 3 mins on medium flame.Now Remove and keep aside.
4. Pour the oil in same wok and fry the onions till translucent.
5. Add the Spice powders and fry till raw smell goes,Mix  soya chunks with little salt and cook open with 1/4 cup coconut milk and curd till soft and the mixture becomes dry.
6. Now heat little ghee in cooker and add  cloves,cardamom,bay leaves, cinnamon fry for a minute.
Then add the rice, turmeric powder,biryani masala and fry for few mins.
7. Now add the soya chunk mixture and mix well. Throw in the mint and coriander leaves, salt, and mix well.
8. Add 2 tbsp coconut milk and water to the rice, mix  and check for salt.
9. Keep the stove on high and put the cooker lid.when high pressure starts to come, reduce flame to low, put the weight and cook for 5 mins.
10. Turn of the heat and once the pressure goes fluff the rice using a fork and transfer it to another vessel.
11. Drizzle  the lemon juice on top of rice and mix.
12. Serve with raita.

Whipped Cream Cake

I had seen this lovely and delicious cake here...Her clicks made them so much yummy that I wanted to try it..So finally the day came..and here it is..I halved the recipe and made two small bunt cakes and 3 cup cakes.Making the recipe half is not so easy when it comes to egg, but I succeeded...If any of you want to try...half the recipe at your risk..Cupcakes vanished before I could click..;).

Sources: Rose Levy Beranbaum, Collaborative Curry, Magpies Recipes
All Purpose Flour-2 cups(sieved)
Baking Powder-11/2 tsp
Salt-1/2 tsp
Super fine Sugar- 1 cup+1 tbsp
Heavy Cream-11/2cup
Egg-3 no
Vanilla Extract-11/2 tsp

Method Of Preparation:

1. Preheat the oven to 350 F if using dark colored tube pan else 375 F(source Beranbaum).Grease the pan and keep aside.

2. Mix APF,BP, salt and whisk.
3. Mix egg and vanilla extract lightly in another bowl with a spoon/fork and keep aside.
4. Whip the heavy cream till peak forms. Now add the egg mixture slowly to it and
mix on medium speed.
5. Add sugar and mix.
6. Now fold half of  the flour mixture into it and whisk until everything is mixed well.
7. Add the remaining flour and mix until no traces of flour is found.
8. Pour this to the baking pan and run a knife to remove the air bubbles.See that knife doesn't touch bottom of pan.
9. Bake it for 25 to 30 min or until toothpick inserted in center comes clean.
10. Cool cake for 10 mins in the pan and then on greased wire rack and then serve.

Notes:
1. Original recipe used 21/4 cup cake flour,which can be replaced with 2 cups APF, which is what I did.
2. Rose says not to chill the bowl in which the cream is whipped as mixing the egg mixture would be real difficult in that case.She also says that to get finer crumbs use a high butterfat heavy cream.
3. I halved the recipe and used  2 small bundt pan and 3 cupcake cups.

Sending this to Dish for Loved Ones at Srav's Culinary Concepts and Sweet Luv at Zesty Palette

Baby Potato Roast

My way of making potato roast...

Baby Potatoes-10 no(I used potatoes slightly bigger than baby so cut to halves,its optional)
Cumin(Roasted) Powder-1 tsp
Coriander powder-2 tsp
Ginger garlic paste-1 tbsp
Salt to taste
Lemon juice-1 tsp
Pepper powder-1/2 tsp
Olive oil-2 tsp
Coriander leaves-1 tbsp(chopped finely)
Olive Oil-2 tbsp(use as needed for cooking)

Method Of Preparation:
1. Boil the potatoes till it is soft and firm.Peel the skin if needed.(I boiled them in pressure  cooker for 2 whistles and peeled them)
2. Add all the other ingredients and mix well and keep aside for 1/2 hour.
3. Heat a non stick pan. Drizzle a tbsp of olive oil and cook/roast the marinated potatoes open in the pan till it turns brown .Drizzle oil if needed.Serve hot.

Elaneer shake/Tender coconut shake...

Being from Gods Own country, Tender coconuts have always been something  that has attracted me with its sweet  taste and cooling nature..Back at home tender coconuts where cut directly from the tree when the man would come to put coconuts...without any delay it would be cut and gulped by me and my sis...after reaching US when I first saw them in a store I immediately took 2 with me..Came home...before changing dress went and cut it and took the first sip...OMG awful... It tasted so much of chlorine ...cut the flesh...same taste...threw it..Then after long time I saw it in Indian grocery store...bought it...same taste for the water...but flesh was good...so ended up with this shake..

Tender coconut-1 no(flesh alone)
Chilled Milk-1 cup
Sugar if required
Cardamom seeds from 1 pod(optional)

Method Of Preparation:
Cut the coconut flesh to small pieces and add suga( if needed)r, cardamom seeds(if using).Grind it to smooth form using little amount of milk at a time to form a medium thick consistency.Serve immediately.

2. There is another form of making juice with tender coconut.Just scrap the flesh and add the tender coconut water to a mixer and blend it for 2 minutes.See that there are few pieces of coconut after blending.Chill it and serve..Just perfect for hot weather...

Sending this and  Tapioca salad to Kerala kitchen hosted by Kaveri at Palakad Chamayal

Tapioca Salad/Kappa Salad

Hi All...
Hope everyone is doing good...Here things are going a bit rough with my whole time revolving around my kiddo... Cooking, reading, blogging and even chatting has been held behind for him...I feel that these days I am neglecting this space very much...so decided to stop blogging for a while....;(...but  if got a chance will surely peep in here....
This is a Salad recipe that was discussed by me and my lecturer(lucky me..:))..The recipe is a bit twisted according to our preferences...We enjoyed it...

Tapioca/yuca roots- 1 medium sized
Carrots-5 (baby cut)
Onion-1 medium(cut lengthwise)
Spring Onion-4 no(chopped to small pieces)
Birds eye chilli-2 no(cut to small pieces)
Coconut pieces-1/2 cup(cut to small pieces)
Crushed pepper-2 tsp
Salt to taste
Red chilli flakes-2 tsp
Olive oil-3 tbsp
Lemon juice-2 tsp

Method Of Preparation:
1. Clean the tapioca and cut to small pieces. Par boil it with a pinch of salt.It should be soft but firm. It shouldn't be too soft and mushy.Drain the water and allow to cool.
2. Clean and cut the carrots, onions, green chilli to medium sized pieces.
3. Now mix all the veg and tapioca together in a bowl.Add the crushed pepper and coconut pieces.
4. Now mix the olive oil, lime juice and add the required amount to the salad bowl with salt and crushed red chilli flakes.
5. Mix everything together and serve.

Notes:
1. Add lemon juice according to ur tastebuds. We like it with minimal sourness.

Vazha Thatta/Vazhapoo Thoran aka Plantain blossom stir fry

My first post for 2012...Thought will start it with something healthy...:)...

Vazhapoo/Vazha thatta-1 no
Mustard-1 tsp
Bengal gram/Urud dal-1 tsp
Dry red chilli-2 no
Turmeric-1/4 tsp
Salt to taste
Grated coconut-1/2 cup
Curry leaves-4 to 5 leaves
Coconut oil/veg oil-1 to 2 tsp
Method of Preparation:
1. Take the vazhapoo and remove the first 3 to 4 layers if it is dark colored.
2. Check the flowers inside these layers, if they have dark stamens remove it.If the flower is fresh use them.
3. Now cut the flower to small pieces and was it in water which has a pinch of turmeric and salt in it.
4. Drain and keep aside.
5. Heat a wok with oil and sputter mustard. Then add dry chilli and bengal gram and wait till it turns golden. Add the curry leaves and the cut flower along with turmeric powder and salt.
6. Close the lid and cook on low.Once done,add the grated coconut and mix well.Take from heat.Serve as side for rice.

Notes:
1. When  the flower is kept long after cutting it turns black.
2. Cook without adding water, If its sticks at the bottom of wok just add about 2 tbsp water max.
3. The layers that are dark and thick should be removed before cooking, else they sometimes give bitter taste.
4. You can use 1/4 piece of a onion and fry it before adding the flower, then continue cooking the same way.
5. Adding coconut can be made optional.
Sending this to Kerala Kitchen hosted by Kaveri of Palakad Chamayal