Chikoo and Almond Milkshake

 

Some days are to laze around.... today is one such day, enjoyed the afternoon with this shake.... 

Ingredients 

4 to 5 Chikoo, peeled and deseeded 

1 cup of Milk / Almond milk 

2 tbsp roasted Almond powder 

Pinch of Chocolate powder for garnish 

2 tsp Honey 

Few Ice cubes 

2 scoops of Roasted Almond Ice  -  cream

Method 

Take a blender, add the chikoo, milk, almond powder, honey, ice cubes, 1 scoop of the ice cream... blend all the ingredients together. Pour in a glass and add a scoop of the ice cream. Sprinkle chocolate powder from top... 

Coxinha - Brazilian Chicken Croquettes

Coxinha is a popular ingenious street food in Brazil. It’s a savoury snacks made with dough filled with creamy chicken stuffing. It’s dipped in egg and coated with bread crumbs and then deep fried. 

It can be easily made at home. It’s delicious. 

Recipe adapted from tasty.. 

For the Chicken Stuffing 

Ingredients 

1 cup of boiled shredded Chicken

2 Garlic cloves minced 

1 small Onion chopped 

1 tsp chopped Parsley 

Salt to taste 

1/4 tsp Pepper powder 

2 tbsp Cream Cheese

1 tsp Oil 

Method 

Take a pot, heat the oil, add the onion and garlic, sauté the ingredients until soft and brown in colour. Add the shredded chicken, salt, and pepper. Stir and mix the ingredients together. Transfer the mixture into a bowl, add parsley and cream cheese into the bowl and mx it. 

To Make the Dough

Ingredients 

1 cup All Purpose Flour 

1/2 tbsp Butter

1 cup Milk

1/2 cup Chicken broth

Method 

Take a pot, add the butter, chicken broth and milk. Let it boil, add the flour, stir and make it into a dough, switch off the flame, let it cool a bit, once easy to handle, knead the dough well. 

To make the Coxinha

Ingredients 

Chicken stuffing 

Dough 

1 Egg beaten 

1/2 cup Bread Crumbs 

Oil for frying 

Method 

Take a lemon size portion of the dough, roll the dough. Make a cavity in the center of the dough, add a spoonful of the chicken stuffing. Give the dough a pear shape. Repeat the process. Dip the Coxinha into the egg and then coat it with the bread crumbs. Repeat the process.  Heat the oil.  Deep fry the Coxinha until golden brown in colour. Remove them on a paper towel and serve them hot. 

Soya Chunks Biriyani

Soya Chunks if made properly can easily  replace meat .. There are many recipes that we can make with Soya Chunks. Here I have made Biriyani using Soya Chunks.  It’s ideally made on a veg day in my house.. its served with raita. 

To Marinate the Soya Chunks 

Ingredients 

200 grams Soya Chunks boiled, washed and water drained out 

1 tsp Ginger paste 

1 tsp Garlic paste 

1/2 tsp Fresh Chilli paste 

1 tbsp sliced fried Onion 

1/2 cup Curd 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Cumin seeds powder 

1/2 tsp Coriander powder

1/2 tsp Garam Masala powder 

Method 

Take a bowl, add in all the above ingredients, mix all the ingredients together and keep it aside for 1 hour. 

To Make the Rice

Ingredients 

250 grams / 1 cup Basmati Rice washed and soaked for 30 minutes and water drained out

1/2 tsp Caraway seeds / Shahi Jeera

Few Pepper Corns

1 Star Anise

1 Green Cardamom 

2 Cloves

1 small piece Cinnamon 

2 Bay Leaves 

Salt to taste 

Method 

Take a pot, add 2 cups water, let the water boil, add the spices, bay leaves and the salt. Now add the rice. Let the rice cook until it’s 80 percent done. Once done switch off the flames. Add a cup of water and drain the water out from the rice. 

To make the Soya Chunks Biriyani 

Ingredients 

Marinated Soya Chunks 

6 to 8 small size Potatoes peeled

Few Coriander leaves chopped 

1 tbsp sliced fried Onion

Salt to salt 

1/4 tsp Turmeric powder 

Pinch of Saffron 

1/4 tsp Rose Water

1/4 tsp Kewra Water

1 drop of Biriyani flavoured Essence - optional 

1 cup Milk 

6 tbsp Ghee

Method 

Take a heavy cast iron pot, add 4 tbsp Ghee, let it heat, on a low flame, add the potatoes, little  salt and turmeric powder. Sauté and fry the potatoes. 

Meanwhile take a hot cup of milk, add saffron, rose water, Kewra water and Biriyani essence. Once the potatoes are fried, add the marinated soya chunks. Stir and cook for a minute. Add 1/3 cup of milk, now add the cooked rice and spread the rice well, pour the milk, remaining ghee, sprinkle the fried onion and coriander leaves. Cover and let it cook on low flame for 15 to 20 minutes. The liquid in the Biriyani should dry up. Switch off the flame, don’t open the pot, wait for 15 to 20 minutes and then serve with raita of your choice. 

Kerala Meal - Prawn Fry, Okra and Egg Curry, Cabbage and Carrot Thoran and Moru

I have been blessed with few good friends who are family to me more than friends.. These recipes have been shared by one such friend... who belongs from Kerala, and I thank my Almighty, who has always provided me the opportunity to make good food even though we are homebound 🙏🏼

One of the recipe - Okra and Egg curry is from her Aunty’s Kitchen. Here are the recipes that I made for one of our meal. Here I have adjusted the spices as per our taste.. 

Fried Prawns 

Ingredients 

1 bowl of cleaned and shelled Prawns 

1 small piece of Ginger crushed 

3 Garlic Cloves crushed

Few Curry Leaves 

1/2 tsp Pepper Powder 

Few Fenugreek seeds

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Red Chilli Powder 

1 tsp Vinegar 

Coconut Oil for shallow frying 

Method 

Take a bowl, add prawns, salt, turmeric, chilli powder, pepper powder, ginger - garlic and vinegar. Mix all the ingredients and marinated for an hour. Take a pan, add oil, add few fenugreek seeds, now add the prawns and fry until golden crispy fried. Add the curry leaves and switch off the flame. 

Vendakka Mutta Curry / Bhindi and Egg

Ingredients 

6 Eggs boiled with little salt and cut into halves 

200 gram Okra chopped into big pieces 

1 medium size Onion sliced 

3 Green Chillies slit

4 to 5 Garlic cut into big pieces 

Juice of 1/2 lime. 

Few Curry leaves 

1/2 tsp Mustard seeds

1/2 tsp Fennel seeds 

1/2 tsp Cumin seeds

2 Green Cardamom 

1 piece of Cinnamon 

Salt to taste 

1/2 tsp Coriander Powder

1/2 tsp Turmeric Powder

1/2 tsp Pepper Powder 

1/4 tsp Chilli Powder

2 cups of Diluted Coconut Milk 

1 cup of Undiluted Coconut Milk 

1 tsp Vinegar 

3 tbsp Coconut Oil 

Method 

Take 1 tbsp oil in a pan, heat it up, add the Okra and little salt. Cook the okra until it is light brown in colour. Add lime juice to the okra, stir and keep the okra aside. Take a pot, add 1 tbsp oil and once the oil is hot, add mustard seeds. Sauté the mustard seeds until it crackles, then add the onions and let cook for 2 minutes, add the green chillies and garlic. Sauté for another minute. Add the curry leaves. Continue to cook until it turns brown in colour. Remove all the masala and keep it aside. In the same pot, add the remaining 1 tbsp oil, reduce the heat, add the crushed fennel, cinnamon, jeera and cardamom, coriander powder, turmeric powder, pepper powder and chilli powder. Sauté for few seconds. Add diluted coconut milk, add little salt and boil the curry, as the curry begins to boil add the fried Okra.

Now place the egg pieces in the curry. Continue to cook, stir the curry gently, now add the thick coconut milk and add the fried masala and vinegar into the curry. Switch off the flame. 

Cabbage and Carrot Thoran 

Ingredients 

1 cup of Finely chopped Cabbage 

1 small Carrot finely chopped 

1 Onion chopped

2 Green Chillies slit

Few Curry Leaves

1/4 cup Grated Coconut 

Salt to taste

1 tsp Turmeric powder 

1 tsp Vinegar 

2 tbsp Coconut Oil 

Method 

Add coconut oil in a vessel, let the oil heat up, add mustard seeds and onion, stir fry until the onion pieces are translucent. Add grated coconut, green chillies, curry, salt and turmeric. Cook the masala until the oil release. Add the cabbage and carrot, cover the vessel and cook on a low flame, stirring it occasionally until the vegetables are cooked. Add the vinegar and switch off the flame. 

Moru Curry  / Curd Curry

This is the curd base curry from Kerala. There are many variations to this recipe.. in this recipe the curd is not cooked... there are many types of vegetables like ash gourd, bitter gourd, ridged gourd etc that can be boiled and added.. here I have used tomatoes. 

Ingredients 

2 medium size Tomatoes cut into cubes 

2 Green Chillies slit

1 small Onion chopped 

1 small pieces of Ginger finely chopped 

2 Garlic Cloves finely chopped 

Few Curry leaves 

1/4 tsp Cumin

1/4 tsp Mustard 

1/4 tsp Fenugreek 

1/4 tsp Carom seeds

1/4 tsp Fennel seeds

One Pinch Asafoetida 

1/2 tsp crushed Pepper Powder 

Salt to taste 

1 tsp Turmeric Powder 

1 cup Curd beaten

1 tsp Coconut oil 

Method 

Take a vessel, add coconut oil, heat the oil, add the whole spices, asafoetida, onion, ginger, garlic, green chillies, curry leaves, salt and turmeric. Sauté until the masala release the oil. Reduce the flame and add the tomatoes, cook for 2 minutes. Switch off the flame, add the masala to the curd and mix all the ingredients together. Add freshly ground pepper powder from top. 

 

Classic Bread Pudding

Classic Bread Pudding

It’s my childhood favourite dessert, It’s very nostalgic for me as my MA use to make this for me.  It’s made with bread, milk, egg, sugar, butter, raisins or dry fruits and flavoured with vanilla or nutmeg or cinnamon etc.  All the above ingredients are easily available in our kitchen pantry.  The bread is soaked in the liquids, it’s baked and served warm. It’s delicious. 

Ingredients 

2 cups of Bread cubes

1 1/2 cups of Milk 

 2 tbsp + 1/2 tsp Butter

2 Eggs Beaten

4 to 5 tbsp Sugar

1/2 tsp Vanilla Essence  

1 tbsp Raisins 

Method 

Take a sauce pan, add milk and sugar. Heat the milk until the sugar dissolves. Switch off the flame. Add 2 tbsp butter. Cool the milk down. Add the eggs and whisk the milk. Add vanilla essence and raisins. Grease a baking pan with 1/2 tsp butter, add the bread cubes. Pour the milk over the bread. Press the bread with the fork, so that the bread soaks up the milk. Bake at 180 degrees celsius for 30 minutes in a preheated oven. Insert a tooth pick and check, if the tooth pick comes out clean.. then remove the baking tray from the oven. Serve the bread Pudding warm.