Waiting for simple and easy yet outstanding cake recipe for Christmas? Then here is the recipe for a semolina COCONUT cake without flour(All purpose flour/ maida).This cake is also known as Bolo De Rulao (cream of wheat cake) which is commonly made during Christmas in every Goan households. This cake (Batica )has a dry texture like cornbread. The batter of this cake must set aside overnight or for 10 hours at room temperature which makes this cake soft. Really this is a scrumptious cake. I highly recommend giving this cake a try.
INGREDIENTS
Egg - 3 nos, at room temperature
Sugar - half a cup
Oil - quarter a cup
Semolina / rawa - 1.5 cups
Grated coconut, slightly crushed - 1.5 cups
Baking powder - 1 tsp, leveled
Salt - quarter tsp
Cardamon powder - quarter tsp, optional
PREPARATION
Here is the video showing how to make this Semolina coconut cake
Line the baking tray with butter paper and set aside ready.
Crush the freshly scraped coconut by pulsing it in a blender for a second or two (like crumbs). Add this crushed coconut to a bowl along with fine semolina, baking powder, and salt. Combine it well with a spoon (the mixture should resemble breadcrumbs). Set aside.
Now in a large bowl, add eggs(must be at room temperature). To this add sugar and beat until white and fluffy.
Then add vegetable oil and whisk again well. Now you can add cardamom powder (i skip this, but still it tastes perfect).
Now pour this egg mixture little by little into the semolina mixture. Fold it very well using a spoon or spatula.
Now transfer it to the prepared baking tray and cover it with a foil paper. Keep it at room temperature overnight (10 hours) or at least 6 hours.
Then remove the silver foil on the top of the pan and bake in a preheated oven at 180 degree C for 25 to 30 minutes or till brown and cooked through. (check with a toothpick, if it comes out clean when inserted then the cake is ready )
Remove from oven and let it cool to room temperature before demolding.
Then take out the semolina cake off the butter paper and slice. Really it is a scrumptious cake. Must try this at least once in a lifetime.
Malabar style fish curry or Kerala red spicy fish curry is a spicy fish curry recipe which is usually paired with steamed rice. We Malayalees are very fond of Chorum meen mulakittathum. Especially Mackerel or Ayala mulakittath is one of the favorite fish curry recipes for every Keralites. As rice and fish is a staple food in Kerala, this dish with fish is very popular among Keralites and now among tourists who love this God's own country, Kerala. Fish curry with coconut milk, Kerala fish curry, Goan fish curry recipe, Raw mango fish curry, Gamboge fish curry are some of the popular dishes on my blog. As Malabar recipes are very famous for its unique taste and aroma, let's go a ride through the Malabar cuisine. Here am sharing yet another Malabar delicacy with Mackerel / Ayala fish and Malabari spices. For this fish curry, I skipped the use of ginger and garlic. Still, this curry recipe is super awesome. I have shared Malabar fish curry recipe with coconut on my blog a few months back and this fish curry recipe is made without coconut. Hope you all will enjoy this traditional meen curry / traditional Kerala fish curry recipe also for sure. So here is the recipe for Kerala style red hot fish curry/ Malabar meen mulakittath/ Ayala mulaku curry/ Malabar fish curry/spicy fish/ mulaku curry/ mackerel dishes/mackerel recipe/simple fish recipes/how to cook mackerel.
Kashmir chili powder - 2.5 tsp (can add more as per your spice tolerance)
Coriander powder - 1 tbsp
Tamarind (puli) - gooseberry sized, soak in water
Salt - to taste
Coconut oil - 2 tbsp + 1 tsp (final topping)
PREPARATION
Here is the video showing how to make Kerala style Ayala mulakittath / Kerala style fish curry
Clean the mackerel / ayala and slice it and set aside, drained.
In a bowl, add tomato slices, curry leaves, coriander powder, turmeric powder, Kashmir chili powder, and salt. Press tightly with your hand and mash it well. Set aside ready.
Heat oil (2 tbsp) in a clay pot/ manchatti (preferably) and once hot, add fenugreek seed (uluva). Saute slightly (do not let it golden) and then add shallots.
Saute it until slightly golden. To this, add the mashed tomato mixture. Combine very well.
Let it cook covered until oil floats on the top and tomato turn mushy.
Once done, open the lid and add tamarind pulp by squeezing the soaked tamarind (puli) along with tamarind water. Mix well. Let it cook for a while.
Now add a cup of warm water to it and let it cook for another 8 minutes over a medium flame.
When done, check for salt and add the sliced fish one by one.
Make the flame medium-low and cook covered for 5 minutes or until fish is done. No need of cooking fish for long.
Once done, sprinkle coconut oil (1 tsp) and cover it. Remove from flame. Let it stay aside for an hour that makes the fish curry recipes perfect.
Serve after an hour (preferably few hours). Delicious, finger-licking fish curry is ready.
Serve along with steamed rice, chapati, paratha etc.
Finishing a meal with a sweet treat like pudding is something which is unaccountable. It is very easy to whip up a simple pudding even after your craving for sweet strikes. I don't have a serious sweet tooth but my cravings for sweets often strikes at midnight which is the worst time for eating. So I go for fruit smoothies only. But last week my craving was a simple pudding and this was that pudding which I make at midnight though I have to wait until morning to taste. It has been quite long I make pudding at home. Many of my readers requested me to share some simple but impressive pudding recipes on my blog. This milk pudding serves flavors of both roasted vermicelli and rose syrup. Moreover, it is too pretty to eat. Sometimes we really eat with our eyes, especially if it is a dessert. No china grass or no gelatin dessert is the other specialty of this easy pudding. Instead, I used cornflour. This is a Perfect milk pudding, I must say that. Here is the recipe showing how to make simple milk pudding/ quick dessert ideas/easy desserts to make/pudding recipe/pudding without gelatin/gelatin alternative for pudding/cornstarch pudding/vermicelli recipe/ sweet recipes/party dessert ideas.
Sweetened condensed milk - half a cup (i added less, can add more)
Rose milk essence - 2 drops (for pink color)
Cornflour - 3 tsp mixed in quarter cup of water
Rose water - half tsp, optional
For the pink piping decoration
Half a cup of prepared pudding
2 drops of rose milk essence
PREPARATION
Here is the video showing how to make vermicelli milk pudding
MAKING OF VERMICELLI CUPS - First, you have to set aside the silicon cupcake mold or mini cupcake tray. If you are using mini cupcake tray, then seal each cups with silver foil. Set aside ready.
Heat ghee in a nonstick pan and roast the thin vermicelli on a medium flame till it turns slightly golden. Then add condensed milk and mix well continuously until well combined for a minute. Add half tsp of ghee, mix it and transfer it to a bowl.
Now immediately fill each cupcake mold with this vermicelli mixture while still warm (it will harden quickly so do not let it cool). Press it lightly with your fingers or a spoon to get the shape of a cup.Keep it in the freezer for 30 minutes or for an hour to set.
MAKING OF MILK PUDDING - After 30 minutes, make the milk pudding. Bring to boil milk in a pan over a medium-low flame. Once the milk boils, add condensed milk and mix very well constantly (as the vermicelli cups are sweet, I added less sweet for pudding. But sweet lovers can add 2 tbsp of sugar too for the pudding). Stir continuously for 2 minutes.
Then add few drops rose milk essence to the milk and stir.
Add cornflour mixed water (mix cornflour in a quarter cup of water) and stir continuously (do not take off your hand). You can see the mixture starts to thicken. Stir for 2 minutes over low flame until the mixture thickens enough to coat the back of a spoon and remove from flame.
FOR THE PIPING - Reserve quarter cup of the pudding mixture to a bowl and add few drops of rose milk essence. Mix well with a spoon. Transfer it to a piping bag and keep refrigerated until the pudding is set.
Take the vermicelli cups out of the freezer. Stir the pudding mixture and pour the pudding mixture into the vermicelli cups. Snip off the tip of the ping bag and make your designs. Now keep it in the refrigerator to set( not in the freezer). Chill for 6 hours and serve.
So spice up your weekend with this smackingly delicious tandoori prawns. Nothing can beat the grilled prawns hot off the oven especially when it is perfectly marinated with Indian spices.The skewered prawns are very delicious with an inviting aroma and are very impressive too.Prawn recipes/shrimp recipes are my all time family favorite seafood recipes. Whipping up a meal with prawns are quite simple and the aroma from my kitchen while cooking prawns itself makes us drool. Those who tasted Indian food especially seafood recipes with Indian spices will definitely fall in love with the same. This perfectly marinated, skewered and grilled prawns is bursting with flavors. The gram flour (chickpea flour) used in this recipe is the real twist. That gives this skewered prawns the perfection. Isn't it? Nowadays, tandoori prawns are very popular around the globe and so hope this recipe with prawns will be very useful for all my readers.
No grind together all the ingredients given under 'for marination' to a smooth paste.
Marinate the cleaned prawns with this marinade and let it set aside for 30 minutes preferably.
Then skewer the marinated prawns one by one on the skewer (i skewered 5 prawns on each skewer).
Preheat the oven to 200 degree C. Grease the grill pan with oil (1 tsp). Place the skewers on the grill and grill it for 25 minutes or until both sides are done (time varies upon oven). Keep it on the middle rack.
Once done serve hot.
Please subscribe my cooking channel Ayeshas kitchen for more quick videos. Thank u.
Today am going share the nostalgic Kerala sweet. This candy is sold in the village side tea stalls (petty shops). This sweet is popularly known as thaen mittai or thenaaru or thaen unda or thennilavu etc. 'Thaen' in malayalam means honey. But there is no honey inside this candy. The sugar syrup which oozes out from this candy tastes like honey and so this sweet got its name. I have tried two different recipes showing how to make thaen mittai recipe. But I failed to get that nostalgic taste. Finally, I got the right thenaru recipe with the right texture and taste in my third attempt. Sugar syrup consistency is the important factor for a perfect sweet. Each sweet has different consistency for the sugar syrup. Most of the Indian sweets are based on sugar or jaggery. For a perfect sweet, you have to follow the perfect syrup consistency too. There are different stages for sugar syrup starting from Thin syrup consistency and ends with hard ball consistency. The different stages are Thin string consistency (not for sweets), Sticky syrup consistency (eg. Gulab jamun), Half string consistency( eg. jalebi, thaen nilavu), One string consistency (eg.badusha, kaju katli), two string consistency (eg. boondhi laddu), three string consistency, softball consistency (eg. adhirasam), hardball consistency (eg. peanut chikkis ). While you checking the consistency of sugar syrup, please switch off the flame and then check or else it will reach the next consistency level. Here for this recipe, you need HALF STRING CONSISTENCY. This consistency of sugar syrup is just in between sticky syrup consistency (take a little syrup in a spoon and check with your forefinger by sliding thump finger over it. You will feel slightly sticky) and one string consistency (when tested with your forefinger and thumps, you will get a thin long string ). And so while you reach the sticky consistency, you must be very careful. YOU HAVE TO TURN OFF THE FLAME BEFORE REACHING ONE STRING CONSISTENCY. That is the perfect half string sugar syrup consistency (while testing with your forefinger and thumps, it strings but cut off immediately) which is required for making perfect then mittai. The syrup must be warm while sliding the balls to it. You can heat the syrup slightly (if it cools) before adding the jalebi balls.
Orange-red food color - quarter tsp or less (i added less only)
Salt - to balance the taste (quarter tsp)
Powdered sugar or sugar - 2 tsp (to coat the thaen mittai)
Oil for deep frying
Sugar syrup (it must reach half string consistency)
Half string consistency means - it strings but cut off immediately
Sugar - 2 cups
Water - half cup
PREPARATION
Here is the video showing how to make thaen mittai or thenaaru
Soak the rice and urad dal in water for 3 hours (do not keep it for more). Rinse it well and drain it. Grind it to a smooth mixture by adding little water (do not add more water while grinding).
Transfer it to a bowl. Add salt and baking powder. Mix well. Then add the food color. Mix very well to combine. Let it set aside until we make the sugar syrup (do not keep for more).
Combine sugar and water in a bowl. Heat it and mix well until sugar dissolves. Let it boils until HALF STRING CONSISTENCY. That means the consistency in between sticky consistency and one string consistency (which I explained in detail above, pls check the introduction). Switch off the flame once you reach the half string consistency (take a little syrup in a spoon after 5 minutes of boiling sugar syrup and check with your forefinger by sliding thump finger over it. If it strings but cut off immediately, then it is the half string consistency and switch off the flame before you reach the one string consistency.)
Heat oil in a wok or non stick pan. Dip your hands in water and then using your hand, take a little batter and drop it in the hot oil (the oil must be medium hot while dropping the balls or else it will not puff up). Then fry it over low flame until crispy (the crust must be crispy(will take around 3 to 4 minutes depending upon the size)
When done, drain and transfer the balls to a plate and then immediately to the WARM SYRUP (slightly heat the syrup if it is cool and be careful not to reach one string consistency too).
Turn the balls in the sugar syrup well and let it stay there for 4 minutes (do not keep for more ).
Then remove the balls from the syrup to a plate and sprinkle sugar crystals over it after 5 minutes(i just sprinkled over only few honey sugar candy only). Toss well to coat.
Do not add more water to the mixture. Add only a little water while grinding (i used less than half a cup of water). The batter must be thick.
.Do not skip the baking powder, if so u will get a hard honey sugar candy.
The oil must be hot while dropping the balls and then reduce the flame to medium-low and fry until crisp (3 to 4 minutes). If the balls are not fried until crisp, then the mittai looks soggy after dipping it in sugar syrup.
And finally, as I mentioned above, the sugar syrup should not be too thick (if so, it will not absorb the sugar properly)
Check out my yet another delicious snack recipe which falls under Canned tuna recipes. I love searching for recipes that will use my leftovers effectively. I don't let my leftovers throwing out as I hate wasting food. But eating the same dinner meal as it is in the next day is little boring. right? Transformation of side dishes to curry or curry recipes to dry fry or something like that is surprising and pleasing. Here i transformed aloo methi which i prepared for dinner into a delicious snack that can be enjoyed with a hot tea. Fish cakes or fish cutlets with canned tuna is very simple and quick. This recipe calls for very fewer ingredients and is prepared in minutes if you have any leftover mashed potato recipes. So let us see how to make fish cakes/ spicy tuna fish cutlets/ canned tuna recipes/ leftover mashed potato recipes.
INGREDIENTS
Canned tuna - 1, drain and discard the water
Leftover aloo methi - 1.5 cups (or see the below instructions)
Egg - 1, large
Cornflour - quarter a cup or more
Pepper powder - 1 tsp
Salt to taste (add less)
Oil - 3 tbsp
PREPARATION
In this recipe, I have used leftover aloo methi (stir-fried potato with fenugreek leaves). Instead, place two small potatoes in a bowl and cover it with salt water. Bring it to boil and cook until tender (10 to 15 minutes). When done, drain the water and peel the potatoes. Mash it well without any lumps. And then add chili powder, chat masala (optional), garlic powder and salt (if required). Combine well with a fork or with your hand. Set aside.(As am using leftover cooked aloo methi, I do not want to use any other spices.)
Now drain the water in the canned tuna and set aside in a big bowl. To this, add the spiced mashed potato or aloo methi. Mix it with a fork until well combined.
Then add an egg. Mix well. Followed by corn flour, pepper powder, and salt (add less salt as the canned tuna itself is salty).
If the mixture is more sticky, you can add a few teaspoons of cornflour (but be careful not to add more).
Heat oil in a pan for shallow frying. Grease your hand with little oil or wet your hand with water to avoid the sticking the mixture to your hand. Divide the tuna mixture into 8 to 10 balls and give a press slightly to flatten (shape it into patties). Once the oil is hot, slide the prepared tuna cakes or cutlets into the oil one by one. (to be noted that - once you flatten the balls you have to slide the cutlets immediately. As we are not using breadcrumbs or APF, it will stick to the plate if you keep it for long unfried.)
Fry both sides over a medium-low flame, transfer it to a paper towel and serve hot along with tomato ketchup or hot sauce or mayonnaise.
Enjoy this easy and tasty smoothie that helps you to shed weight. Losing weight isn't a quick process. But following some simple and delicious recipes along with strict workouts can result in a great change. So why can't we give a try on our favorite dishes or recipes without cutting down its flavor? Yes, here am sharing a tasty smoothie recipe that will make you satisfied yet helps you to lose weight. I have got many requests related to - how to make healthy smoothies. So let's see how to make healthy breakfast juices and smoothies. Oatmeal is the main ingredients in healthy smoothies or protein shakes. This smoothie recipes for weight loss also includes oats, dates, banana, almond milk or low-fat milk and chia seed. I have mentioned about the importance of chia seeds for weight loss in my previous posts (overnight oats recipes and chia drink recipes). Banana date smoothie is favorite for everyone as it tastes fantastic and so I added banana and dates to this weight loss smoothie as well for that yummy satisfied feeling. So here is the recipe showing how to make oatmeal smoothie/protein smoothie recipes/fruit smoothies for weight loss/banana breakfast smoothie/making healthy smoothies/oatmeal smoothie weight loss/weight loss shakes/protein shakes for weight loss/fat burning smoothies/smoothie diet weight loss/fruit shake diet for weight loss/fat reducing smoothies/chia smoothie recipes/chia banana smoothie recipe/breakfast for dieting weight loss/best breakfast for weight loss/date almond milk smoothie/smoothie recipes.
Make thick dates puree by squeezing the soaked dates with your hand well and press it through a strainer to remove the seed.
Now add oats, chopped banana, dates puree (appr. half a cup), low-fat milk in a blender. You can add a teaspoon of soaked chia seed also (optional only). Blend well until smooth.
Now let us serve - Take a teaspoon of soaked chia seed in another bowl. Add few teaspoon of water and mix well. Pour it into the serving cup. Then pour the prepared banana oats smoothie over it. Top it with some almonds chopped and rice flakes. Serve immediately.
