Tuesday, February 26, 2008
Rawa -3 ½ cups
Milk - ½ cup
In a wok on low flame pour ghee and
add the sultanas.
Sauté for a minute , then mix rawa and
Sauté for another 2 minutes. See that
The rawa does not change its colour.
Powder sugar with cardamom.
Mix this powdered sugar with the warm rawa.
Keep on a low flame and pour little by little
hot milk and mix well. Do not add more milk.
Turn off the flame and roll in your palm to
get a laddo shape.
As milk is used to make this laddo,
it has a lesser shelf life.
Sunday, February 17, 2008
This is Merin, writing my first post in my mother’s blog.
Like my mom I too love cooking and experimenting and I am pretty good at it( as per comments of those who have tasted my creations!!)
Among few of my specialties is egg roast.
Most of the hotels in kerala serve brilliant egg roast with appam and I can still recall the taste of the egg roast we had in a restaurant in kottayam when we were on our way to parumala church.
I am home for a short vacation and few days ago I made egg roast for breakfast.
Onions – 3 (large)
Tomato – 1 (large)
Ginger – 2 inches long
Green chilli -1
Red chili powder – 2 teaspoon
Kashmiri chilli powder- 1 teaspoon
Turmeric – ¼ teaspoon
Dry ginger powder – ½ teaspoon
Cumin powder ( saunf ) -1/2 teaspoon
Cinnamon powder – ¼ teaspoon
Cardamom crushed – 2
Oil -3 tablespoon
Black pepper powder – 2 teaspoon
Salt to taste
Vinegar – 1 tablespoon
Take a pan and heat oil. Add chopped onions and sauté until
golden brown. Then add chopped ginger and green chilli.
next add chopped tomatoes, curry leaves and mix
them all well. After the tomatoes are cooked well add a
dash of oil and all the dry ingredients(except pepper powder) given above.
Sauté them well in oil to remove its raw taste and then mix it up
well with the tomato- onion -ginger mixture. Add little water to
the mixture and let it cook for 2 mins. Then add crushed
pepper powder, salt and vinegar.
Boil the eggs and shell them.
Now prick the boiled eggs and add to the gravy.
Be sure that the water content is less
and the masala is dry and spicy.
The speciality in this recipe would be its spiciness
due to black pepper and mild tanginess of vinegar.
Garnish with fresh curry leaves and serve with hot chappatis or appam.
This breakfast meal gets your eyes opened for the day!!!
Tuesday, February 12, 2008
Stuffed buns are our daughter's
favourite breakfast meal.
Stuff the buns with minced meat,
dry chilli chicken,veg or any sweet stuffing.
This is in continuation of my recipe on braided buns.
Mix the dough as explained there and keep aside to rise
and double in size for 4 hours.Divide the dough into small
balls; flatten it and fill with the stuffing (meat or veg).
Stuffing should be dry or semi dry.Keep the stuffed dough
to rise for another 2 hours.
Thereafter pre-heat your oven and bake the buns
for 20 minutes at 180 degree.
Take out the buns from the oven
and brush them with beaten eggs with a little sugar added.
Again keep it in the oven for another 15 minutes for baking.
Your stuffed buns are ready ! Serve it hot.
If you are serving on the next day, microwave it for 2minutes.