PANCAKE CAKE WITH STRAWBERRY TOPPING

       Hi friends...Welcome to AYESHA'S KITCHEN. Here is a chocolate pancakes cake recipe topped with strawberry sauce. How about a sweet chocolate pancake with a nice cup of coffee? And,  if it is pancakes cake..its worth yummy, right? The concept of pancake cake is really an outstanding one as it is less time consuming than the ordinary cakes. Moreover people loves to make more creamy layers with less effort. Try this no fail pancake mix . You don't even need an oven for this special flat, thin , round layered cake. So let me share my recipe of chocolate cream pancake with strawberry topping. Do try this simple pancake cake recipe / pancake breakfast /yummy pancakes /pancake ideas / cake made with pancake mix.

INGREDIENTS

FOR THE PAN CAKE

All purpose flour / maida    - 11/2 cups

Egg                                      - 2 nos

Milk                                     - 4 tbsp

Sugar                                   - 4 tbsp ( you can add more or less)

Cocoa powder                     - 2 tbsp

Baking powder                    - 1 tsp

Vanilla essence                   - 1 tsp

Oil                                       - 3 tbsp

Salt

FOR THE CREAM/FILLING

Whipping cream                  - 1 cup , chilled

Vanilla  essence                   - 1 tsp

Powdered sugar                   - 4 tbsp ( you can add more or less)

Finely chopped nuts             - as required ( optional)

FOR THE STRAWBERRY SYRUP

Strawberry                            - 5 nos , chopped

Sugar                                     - 2 tbsp

PREPARATION

• Chill the glass bowl and beater blades for about 1 hour. Whip the chilled whipping cream in this glass bowl until creamy. Add  powdered sugar and vanilla essence and again whip until smooth. 
• Next is to prepare the pancake batter.  Beat the egg , milk and powdered sugar very well . Combine together all purpose flour , baking powder,salt  and coco powder in another bowl . Add this to the prepared egg batter and whisk  it till the flour mixture  is  completely  added.
• Add vanilla essence and oil to this and mix well. The consistency must be like melted ice cream.
• Heat a non stick pan on medium high heat. Do not overheat the pan and do not  grease the pan.
• Pour a ladle full  into the pan and swirl slowly .Cook for few seconds and just flip it and cook the other side .
• Make 8 - 10  pancakes and set aside.
• The next step is the preparation of strawberry syrup. For that cook chopped strawberries, sugar and 5 tbsp water in a vessel until you get a thick syrup.
• Spread the cream on each layer of the pancake and finally pour the syrup over the pancakes.
• Garnish  with chocolate sauce or strawberry.

CHICKEN RECIPES - CASHEW CHICKEN GRAVY

               

Cashew chicken is a simple Chinese- American dish , that combines chicken with cashews. The Chinese- American version of cashew chicken  is either stir fried or deep fried and  combined with pureed cashews and then toasted in any light sauce. BUT , here am introducing the South Indian version of Cashew chicken.  This recipe will gives you a thick cashew chicken sauce / gravy with cashews and Indian spice flavor. So enjoy this creamy yummy chicken gravy. Here is the recipe showing how to make easy cashew chicken recipe / chicken cashew recipe / recipe for cashew chicken !!!!

INGREDIENTS

Chicken                        - 1 kg, cut into fine pieces

Onion                            - 3 nos, medium sized, sliced

Tomato                          - 1, small (optional), chopped

Curd                              - 2 tbsp

Garlic                            - 15 cloves, chopped

Roasted cashew nut       - 15 nos or half a cup, make fine paste

Chili powder                 - 2 tbsp + 1 tsp for marinating chicken

Turmeric powder            - 1 tsp + 1 tsp for marinating chicken

Butter                              - 4 tbsp + 4 tbsp, melted

Sugar                               - 1 tbsp

Fennel seed                     -  half tsp

Garam masala powder    -1 tsp

Kasuri methi  powder     - 1 tsp

Salt 

PREPARATION

• Cook the finely chopped chicken pieces with turmeric powder , chili powder (1 tsp each) , curd and salt until half done. Set aside.
• Now take a pan and heat butter (4 tbsp or less). Saute onion and garlic until done. Add  chopped tomato( optional) to it and again saute very well till mushy. Remove from flame and allow it to cool.
• Once cooled, make a fine paste of it using a grinder. Set aside.
• In the same pan, again heat some butter( 4 tbsp ) and splutter  fennel seed along with turmeric powder and chili powder. Saute well over a low flame and add the grinned  onion tomato paste to it and saute well.  
• Then add the  cashew paste (dry roast cashews and make a fine paste) to it and mix well . Add salt if required.
• Now put the half done chicken along with kasoori methi (dried fenugreek leaves) and  sugar to this mixture. Cook for few minutes or until the chicken is done.
• Serve hot. Its a good combination with butter nan.
• Serve hot!!!!

CHEESY BEEF PATHIRI / PATHIL - A spicy snack with Beef and Wheat flour

INGREDIENTS

Wheat flour                           - 1 cup

Cooked beef / chicken           - half a cup , shredded

Tomato                                  -1,  small (optional)

Cheese                                   - as required

Cabbage                                - finely grated, 6 tbsp

Egg                                        - 1 

Bread crumbs                        - 1 cup

Oil                                         - for frying

Salt

PREPARATION

• Mix the wheat flour with hot water, salt and 2 tbsp oil .Make a smooth dough like chapati dough. Make 2 big balls out of it and roll it using rolling pin on rolling board , same as for chappathi . Make two big chapati and keep it aside.
• Now for the filling, i took left over beef only. If so , just stir fry the shredded beef in a pan with little oil till crispy. (If the beef is uncooked, then marinate it with turmeric powder, chilly powder, pepper powder ,garam masala powder and salt , Then cook and shred it into fine pieces and then stir fry). Keep it aside.
• Slice the tomato into thin round pieces .
• Beat egg with a pinch of salt and keep it aside.
• Now place a chappathi on a large plate and make small round marks with the mouth of a steel cup or any round object as in the image.
• Then as the first layer, place the sliced tomato inside of  each rounded marks.
• Then next,  place some cheese over the tomato  inside the round shape. Then spread some shredded beef  ,and finally some cabbage.
• Close it with another big rolled chappathi and press gently the edges and the small rounds.
• Now cut each rounds with the steel cup and join the edges .
• Dip it in egg batter and roll in bread crumbs and then fry in hot oil. 
• Cheesy beef pathiri / Pathil ready

TOMATO RASAM - RASAM RECIPES

INGREDIENTS
Tomato                              - 3 , medium sized
Tamarind water                - small lemon sized ( soaked in water)
Turmeric powder              - half tsp
Pepper powder                  - 2 tsp
Cumin seed powder           - 2 tsp
Dried red chilly                 - 1, big sized
Garlic                                - 10 cloves, small
Curry leaves
Coriander leaves
Mustard seed
Shallots
Coconut oil
Salt

PREPARATION

• Crush pepper powder, dried red chilli, cumin seed powder, garlic cloves and curry leaves using the small jar of mixer grinder. Transfer it to  a bowl.
• Now puree the tomato to fine paste , transfer to a separate bowl and mix it with the tamarind  water .Add salt and turmeric powder to it and mix well.
• Then add the above crushed ingredients to this and add coriander leaves.
• Heat a vessel with coconut oil and splutter mustard seed.When done add finely chopped shallots and saute it. 
• Now pour the above prepared ingredients along with 2 cups of water.
• Mix well and  when it starts bubbling , make the flame to medium low and cook for 5 minutes .
• Do not boil RASAM more , as it will loose its flavor.
• Remove from flame.
• Thakkkaali / Tomato rasam is ready to serve!!!!!

CAULIFLOWER RECIPES - GOBI 65

CAULIFLOWER 65 / CAULIFLOWER RECIPES

Some fried recipes for cauliflower need no more introduction. We can find lots of healthy cauliflower recipes too which tastes scrumptious.  Such easy recipes are liked by both veggies and nonveggies equally. Here am sharing a cauliflower 65 / gobi 65 recipe. It is the best cauliflower recipe for kids. You can pack this fried crispy fried cauliflower 65 for their lunch box along with some steamed rice. Sure, they will enjoy eating such stuff. Hope you all love this recipe for cauliflower.  

Other recipes

Gobi subzi

Cauliflower lollipop

Gobi makhani

Gobi popcorn

Gobi manchurian

INGREDIENTS

Cauliflower/ gobi           - 1, small sized

Turmeric powder           - half tsp

Kashmiri chili powder  - 2 tsp, leveled,  can add less

Vinegar                          - 1 tsp

Ginger-garlic paste       - 1 tsp

Gram flour/besan        - 5 tsp

Rice powder                   - 2 tsp

Tomato sauce                  - 2 tsp

White pepper powder  - 1 tsp ( optional, but  gives good flavor)

Salt

Oil 

Curry leaves

PREPARATION

• Wash and clean the cauliflower properly, slice them into fine florets.
• In a bowl mix in turmeric powder, vinegar, red chili powder, rice powder, gram flour, ginger garlic paste, tomato sauce, white pepper powder (OPTIONAL) and salt. Make a very thick paste. Do not add more water and the consistency must be thicker than idli batter.
• Mix this thick batter with the sliced cauliflower/gobi florets very well.
• For best result, the gobi must be fully covered with this thick flour batter.
• Heat oil in a deep bottomed vessel and when hot, put curry leaves.
• Now drop the marinated cauliflower florets and deep fry.
• Check occasionally. Do not over fry the florets.
• Serve hot!!!!!!!

KIDNEY BEANS RECIPE - FOUL RECIPE

Foul Medames , or simply FUL is an Egyptian dish of cooked  fava beans or kidney beans  served with olive oil and optionally with chopped tomato, garlic , parsley  and onion. It is also a common meal of many other countries too. Mainly this is  a canned food and was exported from Egypt to many Arab countries.Here am sharing the recipe of the"" high calorie  meal"" with mashed kidney beans and olive oil

INGREDIENTS
Kidney beans                   - 1 cup ( soaked in water  overnight)
Tomato                            - 1, small , very finely chopped
Garlic cloves                   - 5 nos, very finely chopped
Green chili                       - 1, finely chopped ( optional)
Olive oil                           -5 tbsp
Salt

PREPARATION

• Cook kidney beans  with 1 cup of water and required salt in cooker until 2 whistles.
• Let it rest for few minutes.
• Now open the lid and transfer the cooked beans to a pan and switch on the flame.
• Mash it well with a spatula until thick consistency.
• Do not add more water. When done remove from flame and transfer to a serving plate.
• Top it with chopped garlic, tomato and chili (optional only).
• Finally pour olive oil  over it and mix well.
• Middle eastren foul medames / kidney beans gravy ready!!
• Serve with kubboos, Dosa, Chappathi,,,!!!

HOMEMADE CHICKEN POPCORN RECIPE / POPCORN CHICKEN - Kids special

Popcorn chicken is a KFC product consisting of small bite sized pieces of chicken that have been breaded and fried. We, the chicken lovers will never miss the chance for tasting this crispy bite sized chicken popcorn. Kfc popcorn chicken is very popular among all non veggies. This flavorful yummy bites are well worth for a party menu. Its good to stay away from frozen popcorn chicken. Am sure, once you try this spicy popcorn chicken at home you will never go for store bought one.  Here is the most awaiting recipe showing how to make homemade popcorn chicken / popcorn chicken ingredients. Hope you all love this recipe. You might also like Homemade Chicken nuggets recipe

INGREDIENTS

Chicken                               - half  a cup, boneless, very finely cubed
Tomato sauce                      - 1 tsp         
Chili powder                       - 1 tsp
Soy sauce                            - half tsp
Pepper powder                    - half tsp
Egg                                      - 1
Milk                                     - 3 tbsp
Cornflour                            - half a cup
Garlic powder / chicken cube - 1 tsp / 1 cube ( only optional)
Salt
Oil
Bread crumbs / Oats               - 1 cup ( using bread crumbs is tasty , but oats give a perfect popcorn appearance . You can use according to your taste. I used bread crumbs).

PREPARATION

• Clean and cut the boneless chicken into thin cube sized fine pieces and marinate it with tomato sauce, soy sauce, chili powder and salt.
• Keep in the freezer for 15 minutes.
• In a bowl , add cornflour and garlic powder ( or can use corn flour alone). Mix well. Keep it aside.
• Beat an egg with milk and pepper powder. Add salt and Keep it aside in a separate  bowl.
• In another bowl , add bread crumbs or oats for final coating. Keep it aside.
• Now take the marinated chicken cubes out and first dip each cubed pieces in cornflour mixture , then in egg batter and finally roll in bread crumbs or oats. Gently shape it like a small ball with your hands. Do it one by one and place it in a plate.
• Heat oil in a deep bottomed vessel and fry it in hot oil. ( the flame must be in  medium low.)
• When it turns golden ,remove it to a serving plate.
• Crispy chicken popcorn Ready!!!!

DESSERT RECIPES - RAFFAELLO PUDDING RECIPE / DESICCATED COCONUT RECIPE

RAFFAELLO PUDDING RECIPE

This is the perfect pudding recipe to celebrate any functions or festivals. I love to deal with desiccated coconut recipes for making desserts. The combination of desiccated coconut, whipping cream and fresh cream gives this pudding a melt in mouth texture. Both kids and adults equally love this creamy rich dessert recipe which is very easy to prepare. This is my favorite coconut pudding dessert recipes which i made for this Eid. Anyway, Christmas is coming closer. Do not forget to try this yummy pudding recipe which can even lighten up your Christmas treats / Christmas meals.

INGREDIENTS

Desiccated Coconut     - half a cup( keep some for decoration also) 

Fresh cream           - 5 tbsp

Whipping cream     - 1 cup

Condensed milk     - 6 tbsp ( or as required)

China grass    - 10 g, (agar agar or gelatin) 

PREPARATION

• Whisk the whipping cream well till fluffy. Then add cream to it and whisk again.
• Pour the condensed milk and mix well.
• Soak the china grass in cold water for few minutes and then cook over a slow flame until it dissolves to a clear liquid.
• Add the prepared china grass liquid to the mixture and again beat well.
• Now, finally add the desiccated coconut and mix well with a spatula.
• Pour it into a pudding tray.
• Keep refrigerated for 1 hour.
• You can decorate with nuts, desiccated coconut or caramelized nuts.

CHICKEN STIR FRY - CHILLI CHICKEN

CHICKEN STIR FRY

                        Chicken stir-fry is one of the favorite Chinese dishes for most of the non-veggies. I used to prepare in Indo - Chinese method which goes well with fried rice. As the ingredients of stir fry are easily available, most of us often try this recipe at home.  I think this is the simplest Chinese dish which can be easily and quickly prepared at home. The mouthwatering flavor and aroma make this dish so special to me and of course for all of us. So here is the recipe showing how to make easy chicken dish/dinner recipes chicken breast /chicken breast meals / Chinese dish with chicken.

You might also like  Chicken chilli dry roast

                                 Chilli chicken recipe

INGREDIENTS

Chicken (boneless preferred )  - 500 g, cut into very small pieces

FOR MARINATION

Ginger garlic paste          - half tsp

Lime juice / vinegar        -1 tbsp

Pepper powder               - half tsp

Red chili powder           - half tsp

Salt

FOR BATTER

Maida / All purpose flour    - 4 tbsp

Cornflour                             - 2 tbsp

Soy sauce                              -1 tsp

Kashmiri chili powder         -half tsp

Pepper powder                    - half tsp

Salt

FOR ROAST

Onion                                     - 2 nos, chopped in cubes

Ginger chopped                     - 1 tsp

Garlic chopped                      - 1 tsp

Green chili                             - 1 ( for its taste)

Bell peppers (capsicum)- red, green, yellow( as required, chopped) 

Celery                                   - 2 tsp, chopped

Hot and sweet tomato sauce- 5 tsp

Soy sauce                              - 2 tsp

Kashmiri chili powder          - 2 tsp

Sugar                                    - half tsp (optional)

Cornflour                              - 2 tsp

White pepper powder            - 1 tsp ( optional)

Salt

Oil

PREPARATION

• Marinate the chicken pieces with all the ingredients given under for marination and keep refrigerated (in the freezer) for 20 minutes.
• Now prepare a thick batter using all those ingredients listed above for the preparation of batter. Keep it aside.
• Heat oil in a pan and when hot, turn to medium-low. Now take each marinated chicken pieces, dip it in the prepared thick batter and put in the hot oil.
• Fry both sides of the chicken pieces ( do not over fry).Drain the excess oil and keep the fried chicken aside.
• Now heat another vessel and pour 3 tbsp oil ( you can use the leftover chicken fried oil ).
• Add chopped garlic and ginger along with green chili. Immediately add cubed onion and saute for a while.
• Then add celery, bell peppers chopped, and soy sauce to it and mix well.
• Now take a bowl, mix cornflour with 2 tbsp of water.Combine it with hot n sweet tomato sauce and Kashmiri chili powder. Mix very well and pour it into the sauteed onion mixture.
• Mix well and add salt. Now add the fried chicken to it and cook for a while with the lid closed. Add sugar if needed only.
• Saute till the gravy gets dried up and finally sprinkle some white pepper  ( for best result).

PAPPAYA CURRY / PAPPAYA MULAKITTATH / OMAKKAY MULAKU CURRY

SPICY PAPAYA CURRY

Raw papaya and ripe papaya, both are a very healthy vegetable which must be included in our daily meal. There are lots of recipes with ripe papaya like papaya smoothies, papaya pudding, papaya cakes, papaya milkshakes etc. Like so you can make a variety of dishes with raw papaya too. I used to make papaya curry, papaya thoran or stir-fry, papaya mezhukkuvaratti, papaya puli curry etc. Here am with a spicy papaya curry which tastes very delicious with steamed rice. 

INGREDIENTS

Papaya           -1.5 cup, finely chopped

Onion               - 1, small, chopped

Green chili       - 1, chopped

Tomato           - 1, small, chopped

Turmeric powder      -1 tsp       

Kashmiri chili powder     -2 tsp

Tamarind                              - small lemon sized

Salt

Oil

Curry leaves
Mustard seed
Fenugreek seed
Dried  chilies

PREPARATION

• Heat oil in a clay pot or any heavy bottomed vessel.
• Saute onion, green chili, and curry leaves.When done add chopped papaya.
• Saute for a while.
• Now add turmeric powder and chili powder and mix well.
• Add the chopped tomato, salt and stir well for a while and now add tamarind juice ( soak the tamarind in half cup of water before adding).
• Cook until the gravy becomes thick and switch off the flame.
• Heat oil in a pan and splutter mustard seeds, fenugreek seed fry dried chilies and curry leaves.
• Pour this over the curry.
• Serve with rice..

CHICKEN RECIPES - CHICKEN IN ROASTED COCONUT GRAVY/ THENGA VARUTHARACHA CHICKEN CURRY

 CHICKEN IN ROASTED COCONUT GRAVY

Roasted coconut chicken curry or Thenga varutharacha kozhi curry is an all-time favorite dish for Keralites, especially in Malabar. This chicken dish is usually served along with Malabar nice pathiri or Malabar ghee rice. Pathiri and varutharacha kozhi curry is an evergreen combination for each Keralites. During Ramadan, all households in Malabar region will be engaged in making this delicious aromatic curry and nice pathiri or aripathiri for iftar.  This is a delicious chicken curry with a thick gravy of roasted coconut and other Kerala traditional spices which gives a rich and aromatic flavor to this curry. It could be made in different versions, but am here sharing the recipe of my native place Malappuram, Calicut version of varutharacha chicken curry...Do enjoy!!

INGREDIENTS

Chicken        - 1 kg, cut into small pieces

Onion           - 2 nos, finely chopped

Tomato        - 1, small, finely chopped

Green chili - 4 nos

Garlic chopped  - 2 tsp

Turmeric powder - half tsp + 1 tsp for marination

Coriander powder   - 2 tsp + 1 tsp (in roasted gravy)

Coconut grated    - 1.5 cup

Fennel seed         - 1 tbsp

Shallots              - 4 nos + 2 nos chopped for seasoning

Curry leaves      - as required / few

Milk                  - 4 tbsp (optional, but improves the taste)

Coriander leaves

Salt

Coconut oil

PREPARATION

• Marinate the chicken with 1 tsp turmeric powder and salt. Keep it aside for 10 minutes.
• Dry roast one cup of grated coconut, shallots, fennel seed, curry leaves, 1 tsp coriander powder in a very low flame till it becomes crispy or golden color. Keep it aside.
• Now heat oil in a vessel and saute onion till golden.
• When the onion is done, add garlic chopped, green chilies, and salt. Mix well and then add chopped tomato.
• Saute till tomato is done and now add the marinated chicken.
• Do not add water. Let it cook for few minutes with lid closed.
• Then add coriander powder, half tsp turmeric powder and salt (if required). Mix well and cook until the chicken is half done.
• Now grind together the roasted mixture along with milk and the remaining half cup of raw grated coconut to a fine paste. Add water required for grinding. Grind well until a fine paste.
• Pour it over the chicken gravy and let it cook in a medium flame for 10 minutes or till the oil separates.
• Heat another pan and fry chopped shallots along with curry leaves and chopped coriander leaves for seasoning.
• Pour it over the curry and serve hot with Kerala rice pathiri, Neypathil,Paratta, Chappathi.......Really, It is Delicious..!!!!
• Please SUBSCRIBE my channel Ayeshas kitchen for more Ramadan special videos.

Please check another video for Varutharacha kozhi curry

CHICKEN RECIPES - KERALA CHICKEN PERETT

CHICKEN PERATTU / CHICKEN PARATTU

INGREDIENTS

Chicken      - 1 kg, cut into small pieces

Turmeric powder   - 1 tsp

Coriander powder - 2 tbsp + 2 tbsp

Kashmiri chili powder  - 2 tsp + 2 tsp

Garam masala powder      - 1 tsp + 1 tsp

Curd         - 1 tbsp (optional)

Salt

Mustard seeds

Curry leaves

Coriander leaves

Coconut oil

PREPARATION

• Marinate the chicken (nadan chicken is more preferred) with turmeric powder, 2 tbsp coriander powder, 2 tbsp chili powder, 1 tsp garam masala powder, salt and curd(optional). Keep it refrigerated for 10 minutes.
• Heat 3 tbsp coconut oil in a kadaai and splutter mustards along with curry leaves. 
• Now add the marinated chicken to it and mix well.
• Cook for few minutes with lid closed.
• Stir frequently.
• After few minutes, open the lid and add 2 tbsp coriander powder, 2 tbsp chili powder, 1 tsp garam masala powder, and salt.Mix well and cook it till you get a thick masala consistency.
• Finally, heat 1 tbsp oil in another pan and splutter again a few mustard seeds along with coriander leaves and curry leaves. Pour it over the fried chicken peratt and mix well.
• Serve hot with steam cake,, cooked tapioca...really yummy!!!