Thursday, April 17, 2014

Pesaha Appam / Vatta Appam / Passover Bread


Maundy Thursday commemorate the last supper of Jesus Christ with his Apostles. Pesaha Appam is made by most of the Christians in Kerala

Pesaha Appam is made on Maundy Thursday and is eaten after you return attending the holy mass. It is usually cut by the eldest in the family and dipped in paal (Jaggery and coconut milk mixture) and given to all the family members.

Today being Maundy Thursday and since I am travelling to Kerala for my Easter thought of making it early morning so that we can have for our breakfast.

Those who want to try out this can check for the recipe below, mostly each household will have there own recipe, so here is the one which I have carried forward from my Mom.

Recipe for the Pesaha Appam


  1. Rice powder – 1 cup
  2. Urad dal       – 3 table spoon
  3. Coconut grated - 1 cup
  4. Garlic – 1 
  5. Small onion – 2
  6. Jeera – a pinch
  7. Water – 1 – 1½ cups


Recipe Paal

  1. Jaggery – 200gm
  2. Thick coconut milk – 4 cup


Method
How to make Appam

  • Soak urad dal for 30 minutes and grind it into a smooth paste by adding little water. 
  • Grind coconut(don't grind the coconut to fine paste) with garlic, small onion and jeera with little water.
  • Add salt and boil water and when it starts boiling add rice powder, little at a time and mix well. 
  • Now add the dal mixture and coconut mixture and mix well. 
  • Transfer the batter to a greased pan and place a cross made with palm leaves.
  • Now steam in the steamer for 20 mts.
  • Cool it and transfer to the serving dish.


How to make Paal

  • Melt jaggery with water and strain it
  • Add the thick coconut milk and stir for few seconds, don't let it boil.
  • Take it from the stove cool it and serve cool.


Wednesday, March 12, 2014

Bread Pudding


Today (March 11th 2014) being my brothers birthday made this aged old Bread pudding. My grand mom used to make this during our childhood, she used to make this in the cooker. My bro loves this pudding.

So here we go with the recipe to make this yummy bread pudding. 

Bread Pudding

  • 8 - 10 cups of bread cubes, cut into bite sized pieces


Fruit
  • 1 large peeled and cored apple, diced
  • 1 cup raisins
  • 1/2 Nuts (cashew, almonds etc)


Custard:
  • 4 large eggs
  • 1 cup granulated white sugar
  • 1 1 /2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted and cooled
  • 4 cups milk


Method

  1. Preheat oven to 150 degrees  and place rack in center of oven. 
  2. Lightly grease with butter, place the baking dish into a larger roasting pan that has enough room around its sides to fill with water.
  3. Place the bread cubes and fruit in the baking dish.


How to prepare the Custard:
  1. In an electric mixer  beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) 
  2. Beat in the vanilla extract and ground cinnamon. 
  3. Then beat in the melted and cooled butter and milk  


How to Assemble: 
  1. Carefully pour  the prepared custard over the bread cubes until completely covered. 
  2. Press down the bread cubes so they are covered with the custard.
  3. Prepare a water bath. Carefully pour in enough hot water so that the water is halfway up sides of the baking pan. 
  4. Bake about1 hour or until toothpick inserted in the center comes out clean. 
  5. Remove the bread pudding from the water bath and cool slightly before serving.  
  6. Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.
  7. Serves about 8 - 10 people




Tuesday, March 11, 2014

Heart Shaped Blueberry Baked Pancakes


Last Tuesday was the Fat Tuesday,which is the day before Ash Wednesday, which is the day the Christian season of Lent begins, which is typically the time of year to give up something which you cannot let it go.The whole purpose of  Lent is sacrifice.

Since the previous day is considered to be a Fat Tuesday and also known as “Pancake Tuesday” so I made this heart shaped blueberry pancakes

Ingredients

  • 3 cups Flour
  • 1 Tablespoon Baking Powder
  • 5 Tablespoons Sugar
  • 3/4 teaspoons Salt
  • 2-1/2 cups Milk
  • 1 Tablespoon White Vinegar
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 4 Tablespoons Butter, Melted
  • Blueberries (optional)


Method
  1. Preheat the oven to 180 degrees. 
  2. Sift together flour, baking powder, sugar, and salt. Set aside.
  3. Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
  4. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
  5. Grease the heart shaped tray. Fill cups 2/3 full. 
  6. Place 2 to 3 blueberries into each cup.
  7. Bake for 10 minutes, or until golden brown on top. 
  8. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. 
  9. Serve warm with Maple syrup.
  10. Enjoy the Pancakes!!!

Wednesday, March 5, 2014

Trifle Pudding




I love this pudding, it brings back lot of childhood memories. My mom makes this pudding for all our birthdays and we look forward to this every year and never gets fed up of it.

Now I am so happy that I am teaching this favourite pudding of mine  :-)

So let's go ahead with the pudding.

INGREDIENTS:
Angel Food Cake (Recipe is given below)
Vanilla Custard (you many require 2 cups of custard)
2 and-half cup cream
2 tablespoons dark rum
3 tablespoons white sugar
2 cups heavy whipping cream
1/4 cup brandy
1/4 cup dry sherry
20 large strawberries
2 tablespoons strawberry preserves

METHOD
Cook custard mix in low heat for 10 minutes or until mixture comes to a boil . Stir well and turn off the heat and allow to cool slightly. 

Mix in rum and chill the custard. 

Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled Custard mixture.

Using a brush, coat a deep, 10" diameter bowl, with strawberry preserves up to within 1 inch of top.

Slice the Angel cake cakes horizontally into halves. Place top slice, crust side up in bottom of  preserves-coated bowl, curving outer edge of layer upward. 

Combine brandy and sherry, and sprinkle 2 tablespoons over the  cake slice. 

Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat the process on each layer.

Top it with arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture

Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl with the piping bag. Top each mound with a strawberry. 

Refrigerate at least 2 hours before serving.

Angel food Cake
Flour 1 Cup
Vanilla essence 1 tsp
Powdered Sugar 1 Cup
Baking powder 1 Tsp
Milk              ¼ Cup
Butter 1 Cup
Egg White         2 
Method
Preheat the oven to 160 degree
Mix flour and baking powder and sieve it thrice.
Combine butter and powdered sugar till it become creamy
Then add the egg whites into this and beat well.
Alternately, add flour and milk(beginning and ending with flour) into egg and white and mix it using spatula.
Finally mix the vanilla essence, pour the batter into a greased pan and bake it for 40 mts at 160 degree.


Enjoy the pudding chilled. 

Get in touch with me if you need any further assistance with the process.

Cheers
Marina

Friday, February 28, 2014

Dragon Chicken





Ingredients:

Boneless Chicken - 500 grams(cut into thin strips)
Spring Onion        -chopped
Oil for Deep frying

For Marination:
Dark Soya Sauce - 1 tsp
Red Chilli Paste - 2 tsp
Egg - 1
Maida               - 1/2 cup
Corn Flour        - 1/4 cup
Ginger Garlic Paste  - 1 tbsp
Salt to taste
Pepper - 1 tsp

For Sauce:
Oil - 1 tbsp
Dry Red Chilli - 3
Cashews - 4 tbspn broken into small pieces
Onion - 1 large sliced thinly
Capsicum - 1 sliced thinly
Ginger Garlic Paste - 1 tbspn
Red Chilli Paste - 1 tsp
Dark Soya sauce - 1 tsp
Tomato Ketchup - 2 tblspn
Salt to taste
Sugar - 1 tsp

Method:
Marinate the chicken and keep it for 15 minutes.
Heat oil in a pan and deep fry the marinated chicken.
Drain and set aside.
Heat another pan and add dry red chilli and cashews and fry them golden brown.
Now add in onions and bell peppers and stir well and add garlic paste and saute till the raw smell goes away.
Add in red chilli paste, soy sauce, tomato ketchup, salt, sugar and mix well.
Cook this for a couple of mins till the water evaporates and sauce thickens.
Now add in the fried chicken and toss well in the sauce.
Add in chopped spring onion and mix well.
Serve hot.

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