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Butterscotch Cake for my little bunny

My little baby boy turns one today (27.12.2018). So the mummy decided to bake the cake by herself. 

This is the outcome. The cake is really tasty. Would like to bake again with pecan nuts.

Mutton Chops Curry

Hey it’s mutton curry today!  It has been a very very long time since I cooked mutton at home.  

Eventhough my mom cooked mutton curry for Idli during Deepavali last month but I was still craving for it. Therefore I  decided to prepare my very own mutton curry at home.  

I made this recipe by referring to yummytummyarthi whereby she had also referred to Chef Damodaran ‘s cook book. But as usual, I modified it to suit my preference. 

Ingredients :
Mutton chops – 5 block cubed (around 1/2 kg)
Turmeric powder
Badam
Cashew
Lemon juice
Coriander leaves
Onion sliced thinly – 1

Masala :
Dry chilies – 10 to12
Coriander seeds – 2 tbsp
Fennel seeds – 1 1/2 tbsp
Cumin seeds – 2 tsp
Ginger – 4cm peeled
Garlic – 10
1 tbsp curry powder (opt)

Seasoning :
1 big red onion sliced
Cinnamon – 1
Cloves – 6
Star Anise – 1
Cardamom – 6
Coconut Oil

Method :

Step 1 :
Heat coconut oil in a pan. Add one sliced onion and saute till it turns brownish or caramelized. Add a pinch of salt and sugar. Remove the sauteed onion sliced from pan and grind into smooth paste. Keep aside.

Step 2 :
1. Soak cashews and almond in a water for 15 minutes.
2. After 15 minutes grind the cashews and almonds into fine paste.
3. Grind all the spices under masala into fine paste by adding little water. Keep aside.

Step 3 :
1. Take a heavy bottom vessel. or  better to be pressure cooker.
2. Heat up little coconut oil. Add in mutton chops salt , turmeric and grinded masala paste.
3. Close the lid and allow to cook for at least 10 whistle.

Step 4 :
1. Take the same pan which sauteed onion slices earlier.
2. Add another tablespoon of coconut oil if needed.
3. Heat up the oil then add the seasonings.
4. Add in sliced onions. Saute till turns transluscent.
5. Add in cooked mutton from the pressure cooker.
6. Boil the gravy and let it simmer for 10 minutes.
7. Add in badam -cashew paste.
8. Let it simmer for few minutes.
9. Finally add in onion paste and check the salt.
10. Simmer for another 3 minutes.
11. Finally add in half tablespoon lemon juice and garnish with chopped coriander leaves.
12. Turn off heat.

Serve hot with rice, rotis as per your wish. Its truly out of the world.
Throughout the recipe I used coconut oil because I believe coconut oil has its very own taste and its actually healthy too. If you prefer to use coconut milk instead of badam and cashew, go ahead.I wont be angry. 🙂 

Vegetarian Nasi Lemak

Sambal gravy : 

A.  Chili paste:
10-11 dry chilies
5 shallots
3 garlic
2 lemongrass
1 inch ginger
1tsp oil
Salt

B.  Gravy
1 Onion chopped
1 Tomato chopped
1/2 cup Tamarind extract
1 tsp Palm sugar

Grind all the ingredients in A in a food processor with little water to form a paste. Keep it aside.  

Heat about 1/2 cup oil in a pan. We need extra oil for sambal gravy so that it can b cooked well without the smell of raw chilies.

Then add onions and tomatoes together and saute for few seconds.  Next step is to add the grind chili paste (from A) and stir the mixture for at least 10 minutes till the Sambal is cooked well.   You can see the oil floating at the surface and the color of the paste turned to darker red.  

At this point you can add salt, tamarind extract and shaved Palm sugar.  This is the real secret for a good Sambal.  The ingredients must be in balance portion for a good tasty Sambal. Let the Sambal boil for few minutes.  Then turn off the heat.  Sambal is ready to serve. 

Yogurt Fish Curry

It crossed my mind to experiment something with the fish that I bought the day before. I was holding a bottle of yogurt drink on my left hand and the fish was in the bowl on my right.

Yogurt…Fish…Yogurt…Fish… And the rest is history…
The birth of the Delicious Yogurt Fish Curry! (6th July 2017)

OK, the truth is I had tried this recipe before with chicken before and it was a spicy success. But this time, I modified it slightly to suit  the fish curry.
As I had mentioned in my previous posts,  cooking is a kind of art. Your creativity doesn’t have any limitations.
I’m sharing this recipe because my son loved the dish very much and mind it, he is a very picky eater. Another reason… i dont want to forget the recipe. How very selfish of me…get it?? sel”fish”..hahaha..

Here we go!

Ingredients for Marination :
Fish (I used Golden snapper 3 slices)
Yogurt – 1/2 cup
Fish curry powder – 2 tbsp
Ginger paste – 1 tsp
Salt
Pepper powder – 1 tsp
Cumin crushed – 1/4 tsp
Curry leaves crushed

Marinate the fish with all the ingredients above for about 1 hour. Since I’m a working Mom, I marinated the fish in the morning before leaving to work. Once back from office, I can straightaway start to cook the curry without further delay.

Curry gravy :
Oil
Onion – 1 chopped
Tomato – half chopped
Garlic pods – 3 chopped
Bay leaf – 1
Cumin seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Dry Chili – 3
Turmeric powder – 1 tsp
Coriander leaves to garnish

Grind to paste form :
1 tsp black pepper corns
1 tsp cumin seeds

Method of preparation :
Heat the oil in a pan. Splutter cumin seeds, bayleaf,  fenugreek seeds and dry chillies. Then add chopped garlic first. Saute for few seconds and then add chopped onions. Saute this onion till turns pinkish color.

Now add chopped tomatoes. Remember we are not going to add tamarind extract in this recipe. That’s why i added tomatoes for the sourness. One more thing, even yogurt itself its sour so don’t add too much tomatoes. Keep stirring until the tomatoes gets pulpy and mashed together with the onions.

At this point you may add turmeric powder and a pinch of salt. Stir for 2 min then add in marinated fish together with the marinated sauce. Mix together with the onions- tomato mash. Add in ground paste of pepper cumin into the gravy followed by salt to taste. Stir gently and keep the gravy simmer in medium flame covered with lid.

Let the fish cook for 7 minutes or more. Fishes are easy to cook so it won’t take much time to cook. Now open the lid and sprinkle chopped coriander leaves as garnish.

Serve with hot cooked rice. My son said he loves it and its less spicy. He’s a good critic cause as I mentioned above, he’s still a picky eater.

Garlic Chilli Prawn Fry

This is recipe that I made along the process of cooking. I was just following my heart, so to speak . Garlic Chili Prawn Fry is a simple recipe without using much complicated ingredients. To be frank I really didn’t measure the ingredients. Its a roughly measurement, just like how my mom used to do those days. This is a two person dish( well, it depends on the person).

Ingredients :
To Marinate
300 gm fresh prawn without head
1 tbsp ginger garlic paste
2 tbsp chili powder
2 sprig of curry leaves
about 2 tsp salt

Other Ingredients :
5 pods of garlic chopped finely
1 tbsp Coconut oil
1 tbsp Chili flakes
Juice from half lime
Oil for fry

Preparation Method :
1. Clean the prawns by removing heads only. Marinate the prawns with the above mentioned ingredients for approximately 15 minutes.
2. Heat the oil in a heavy bottom vessel and fry the prawns together with the curry leaves. Fry for 3 to 5 minutes till the outer layer is crispy. Keep aside.
3. Heat another pan with one tbsp coconut oil. Add chopped garlic and saute for few seconds in low fire. Be mindful not to get the garlic burned.
4. Toss the fried prawns in the garlic oil and sprinkle with chili flakes.
5. Remove from heat and squeeze the lime over the fried prawns.

Note : If you do not have coconut oil, its okay to use any vegetable oil. Coconut oil normally gives more pungent flavor and taste.

Serve immediately with hot rice. Very simple isn’t it? Do try and let us know the outcome in the comments section below!

LemonGrass Chicken

It has been very long I kept this recipe in my blog as draft.  When first I tried this recipe we were so hungry and I don’t have time to snap any picture of this.  My son and my hubby really loves it.  It’s so wonderful and yummy.
After dinner I straightaway typed the recipe in my blog as save as a draft.  I can post it because there was no picture.  After that I totally forgot about it. 
Each time when I wanted to do the recipe I will google to find.  However to my dissapointment I couldn’t trace back.  
After so long I open my blogger  to save some nice and tested recipes.  Then only I realize this lemon grass chicken which I’m looking for so long was already been jotted down. If I’m not mistaken this recipe was named as Vietnamese Lemon grass chicken.  Please refer to the recipe below and all the credit goes to the person who shared this before. 

1/2 kg chicken
10 bird eye chillies
5 stalk lemon grass
2 tbsp ginger garlic paste
2 tsp black pepper powder
Salt
1 tsp Turmeric
1 tsp sugar
1 onion
3 tbsp coconut oil
2 tbsp fish sauce
2 tsp lime juice

Preparation method:
Clean the chicken and wash with little turmeric powder.  In this recipe i used organic chicken which is easier to clean cause less fat. Keep the chicken aside. Blend the lemon grass with 6 bird eye chillies.
Now marinate the chicken with ginger garlic paste, blended lemon grass, turmeric powder, black pepper and salt. Marinate for 15 minutes.

Heat the coconut oil in a heavy bottom pan. If you do not have coconut oil alternatively you can use any vegetable oil.  Add in chopped onions. Sauté till translucent. 
Add in marinated chicken. Cook in medium heat since we don’t add water and to prevent the chicken get burnt.
Add in Salt and fish sauce.  Since we are adding fish sauce reduce the amount of salt.  Give a quick stir.  Close with the lid.  Cook about 10 minutes till chicken is fully cooked. Once a while stir the chicken. After 10 to 15 minutes open the lid. Add in lime juice. Stir for few seconds.  Remove from the stove. 
Serve with white rice.  Hmm.. It’s so yummy.  I did not really remember where I got this recipe from.  Till today I could not trace back the source.  Luckily I kept this in my diary. Anyway thanks to the person who share this recipe. 

Easy Peasy Chocolate Banana Smoothie

A simple smoothie recipe for you or your lil’ ones on a hot sunny day (or any other weather of your preferences).

1 Banana
5 scoops of chocolate ice cream
1 cup of cold milk

Blend all together and serve chilled.

Hmmmm….. rich chocolate smoothie.
It’s yummy! (Certified by my 8 year old son!)

Tomato Soup with Croutons

It was quiet surprising when my son asked me to make Tomato Soup for dinner when he doesn’t like tomatoes at all. He has a small kids recipe book with him. Whenever he has mood to cook he will open the book and start looking for recipes.  That’s what happened last Sunday. I guess he was tempted by the color of the tomato soup and he wants to give a try. That good. My son starts exploring to add more vegetables in the list.
Now is time for grocery shopping. This time he brought the recipe book itself for shopping. I just let him to find the ingredients himself from the shelf. As usual things which was not in the list also added in to the cart. I must really learb to control myself and to stick with the budget..hehe

Since the recipe is meant for kids, its really simple. I added few more ingredients according to my preference.

Ingredients :
Shallots – 2
Garlic – 1(opt)
Plum Tomatoes – 1 can
Carrot – 1 large
Chicken stock – 1/2 cup (opt)
Olive oil – 1 tbsp
salt

Croutons
Bread – 6 slices
Butter
Cheddar Cheese

Method :
Soup :
Heat a vessel and add 1 tbsp of olive oil. Chopped garlic and shallots finely then add to the heated oil. Stir for few seconds. Now add the sliced carrots and keep stirring for few more minutes.
Add chicken stock to the carrot. Close the lit. Let it simmer in slow fire till the carrot are soft.
Now add the canned tomatoes. Normally canned tomatoes are semi cooked. Stir the mixture and mash the tomatoes using the spatula. Add  little bit salt. and let it simmer for 20 minutes in slow fire covered with lid. After 20 minutes turn off the fire. Let the soup cool before blend in a food processor. After blend the soup is ready to serve with croutons.

Croutons :
Spread butter to the slices of bread. Bake for 10 minutes. Remove from the oven and sprinkle grated cheddar cheese. Bake again for another 5 minutes. Remove from fire and cut into cubes. Bake again for another 3 minutes. Homemade croutons are ready.

Serve the croutons with the tomato soup.
My son finished the bowl without any complaints. That was most important for me.

CHICKPEA SWEET POTATO PATTIES

What a nutritious combination?

Chickpeas is a legume of the family Fabaceae, are high in protein than any other legumes. Normally we cook chickpeas in curry or sundal. Its a must have prasatham when you visit temples. 
Sweet Potatoes which normally have orange color flesh is a source of beta carotene and known to increase Vitamin A in blood stream. It is also rich in complex carbohydrates and dietary fibre. 
Moringa Oleifera a.k.a drumstick tree not only serve as high nutritious  food but also with various medicinal values.  The edible part of the tree mainly leaves, flower and fruit. Here in this recipe I used the leaves. The leaves are source of multivitamins. 

I have combined this 3 important highly nutritious source of food into one simple patties… 


Ingredient :
1 cup chickpeas soaked and cooked and drained
1 cup Moringa oleifera (murungai) leaves
2 sweet potatoes cooked and mashed
1 cup breadcrumbs
1 onion chopped
1 inch ginger chopped finely
1 tsp garam masala
1 tsp chili powder
1 tsp cumin seeds
salt
Oil for fry

corn flour (optional)

Method :
Combine cooked chickpeas, cooked sweet potatoes, murungai leaves, chopped onions, chopped ginger and all the spices. Combine together in a bowl. Add 1 to 2  tbsp of  flour if the dough is too watery. But normally if the excess water is drained completely from the chickpeas and potatoes, the dough will be just nice to form patties.  Don’t forget to add salt. Otherwise the patties will be tasteless. Form patties and roll in breadcrumbs. Keep aside.

Heat oil in a shallow pan. 2 to 3 tbsp of oil is just enough. With slow fire cook the patties each side about 5 to 8 minutes. Remove from fire. Serve with any condiments… 

Healthy and nutritious snack for your entire family….