PAZHAM CURRY OR SWEET BANANA CURRY

                                  This pazham curry is one of the common breakfast in kerala with idiyappam [rice hoppers ].when we are abroad away from our home we will miss all these special treats of kerala............last time i went for vaccation i bought those idiyappam maker............then i started making this curry with  idiyappams...........in different parts of kerala they give different names for this curry.............in my side they call this aanam kachiyathu.in my hubby side its called pazham curry............in one cokery book i saw the name as chendamuriyan.................whatever the name this is one of the classic recipes of kerala passed on from generations..........so try nd enjoy...............

INGREDIENTS:

RIPE BIG BANANAS                           -2 CUT INTO SMALL PIECES
THICK COCONUT MILK                    -1 CUP
SUGAR                                                   -AS NEEDED
CARDAMOM PDR                                 -1 TSP
SHALLOTS CHOPPED                           -1 TBLSPN
GHEE                                                        -1 TBLSPN
SALT A PINCH

METHOD:

1. COOK BANANAS WITH LITTLE WATER AND A PINCH OF SALT
2. WHEN IT IS FULLY COOKED ADD COCONUT MILK AND COOK FOR 5 MIN
3. ADD CARDAMOM PDR AND SUGAR
4. REMOVE FROM FIRE AND KEEP ASIDE
5. HEAT A KADAI AND ADD GHEE
6. PUT SHALLOTS AND FRY TILL BROWN
7. ADD THIS TO THE BANANA COCONUT MITURE AND MIX
8. PAZHAM CURRY IS READY
9. SERVE HOT

SENDING THIS TO HEALING FOODS BANANA HOSTED BY KRITHY AT KRITHIS KITCHEN..................

ALSO SENDING THIS TO ANY ONE CAN COOK HOSTED BY AYEESHA RIAZ OF TASTE OF PEARL CITY.....................

MOONGDAL KOZHUKATTA

                      Kozhukattas OR RICE DUMPLINGS are one of my fav snacks from kerala and i love it any time of the day............we usually make it with coconut and jaggery stuffing.............but recently i saw this moongdal stuffing in one of my fav blogs MY FAVOURITE FOOD BY GANGA SREEKANTH..................i tried it then itself and it turned out so good...........the crunchy moondal stuffing is so nice that i couldnt stop even with 2...........

                  this is a keeper recipe..........i will make kozhukattas nw with only this stuffing..............thanx ganga for sharing this recipe............i made it exactly the same way as she made without any changes.......so iam not giving the ingredients and method again........the recipe is here.so try nd enjoy.........

sending this to bookmarked recipes every tuesday hosted by AIPI at US MASALA.................

APPLE PUDDING WITH PRALINE TOPPING

              While posting this recipe i just remembered a proverb"NECESSITY IS THE MOTHER OF INVENTION"......................i think this would be the apt name for this pudding.................becoz this pudding was made just becoz i wanted to finish off my big basket of apples..............this is a no bake pudding and use gelatin as the setting agent.............the praline topping goes very nice with the pudding.......only thing was i made too much praline and didnt want to save it ............so used it full on the pudding...............so bear with my thick topping................so try this out escpecially in this summer were any thing chilled is a great relief.....................

INGREDIENTS:

MILK                                                     -500 ML
CONDENSED MILK                            -1 TIN
PUREED APPLES                                  -1 CUP
GELATIN                                                -2 TBLSPN DISSOLVED IN 1/4 CUP WATER

FOR TOPPING:

ALMONDS                -1/4 CUP
CASHEWNUTS         -1/4 CUP
SUGAR                       -1/2 CUP
GRATED APPLES      -1/4 CUP

METHOD:

1. BOIL MILK AND CONDENSED MILK IN A SAUCE PAN
2. ADD APPLE PUREE TO THIS AND KEEP ASIDE
3. DISSOLVE THE SOAKED GELATIN BY DOUBLE BOILING METHOD
4. ADD THE GELATIN MIX TO APPLE MIX SLOWLY WITH CONSTANT STIRRING.......
5. KEEP IN REFRIGERATOR TO SET FOR ATLEAST 4 HRS
6. WHEN THE PUDING IS SET PREPARE PRALINE COATING
7. FOR THIS CARAMALISE SUGAR IN A PAN
8. WHEN IT IS FULLY MELTED AND IS GOLDEN BROWN ADD THE NUTS AND MIX UNTIL IT THICKENS
9. POUR THIS TO AN ALUMINIUM FOIL AND LET IT BE COOLED AND HARDENED
10. BREAK THIS USING MORTAR AND PESTLE OR GRINDER
11. BUT GRINDER WILL MAKE IT TOO POWDERY SO DO IT CAREFULLY
12. ADD THE POWDERED PRALINE AND GRATED APPLE ON TOP OF PUDDING AND KEEP REFRIGERATED TILL SERVING
13. ENJOY.................

SENDING THIS TO serve-it-chilled HOSTED BY OH TASTE AND SEE..............

ORANGE ROSES

I always like to roam in the baking section in supermarkets just to see what all new things have come...............every time i ll be coming out with something from there........in one such expeditions i saw this silicon rose cake mould......actually i had a doubt using this silicon mould becoz i have never used them before............i felt like they would melt in my oven............but these mould was so beautiful that i couldnt just leave it there....actually there was so many moulds but these cute little roses won my heart and i just bought them....... since then they have been my favourites..........my all doubts about silicon moulds were gone coz they are really easy 2 use nd cakes are easy to remove from tray..............these cakes look like little roses and kids will really love them.........i made many cakes in this but this orange roses were really the star of all.........so i want to share the recipe of this simple orange cake..............orange is one of my fav flavours..............you can try this cupcake recipe in any mould you have...........so try nd enjoy....................

INGREDIENTS:

ALLPURPOSE FLOUR           -1 CUP

SUGAR                                  -1/2 CUP

OIL                                         -1/2 CUP

ORANGE JUICE                    -1/2 CUP

BAKING PDR                        -1 TSP 

EGGS                              -2

ORANGE RIND                     -1 TSP

METHOD:

1. BEAT EGGS AND SUGAR TILL CREAMY
2. ADD OIL TO THIS AND BEAT TILL IT IS MIXED
3. ADD ORANGE JUICE AND RIND TO THIS AND BEAT FOR 5 MORE MIN
4. SIEVE TOGETHER FLOUR AND BAKING PDR ATLEAST 2 TIMES
5. ADD THIS TO THE EGG MIX AND MIX USING A SPOON
6. GREASE A CU[PCAKE MOULD WITH VEG OIL AND ADD THE CONTENTS TO IT
7. BAKE IN A PREHEATED OVEN AT 180 DEGREES FOR 25 MIN OR UNTIL A SKEWER INSERTED COMES OUT CLEAN........
8. REMOVE FROM MOULD AFTER IT IS COOLED
9. ENJOY.......................

       SENDING THIS TO FRUIT OF THE MONTH ORANGE HOSTED IN BLOG SAVITHAS KITCHEN............

CHOCOLATE CUPCAKES

                                              Eventhough iam a cake addict i dont like chocolate cakes.............i eat them if they come disguised as black forest and all..................but my kiddo luves this and so i make these easy cup cakes for him.........best thing about this is that my whole flat smells of chocolate after baking this..........so try this and enjoy...................

INGREDIENTS:

ALL PURPOSE FLOUR                 -3/4 CUP
COCOA PDR                                  -1/4 CUP
VEG OIL                                          -1/2 CUP
MILK                                                -1/2 CUP
SUGAR                                              -1/2 CUP
EGGS                                                  -2
BAKING PDR                                    -1 TSP

METHOD:

1. BEAT TOGETHER SUGAR AND EGGS TILL CREAMY....................
2. ADD OIL TO THIS AND BEAT FOR ANOTHER 5 MIN TILL IT IS FULLY MIXED UP............
3. NOW ADD MIL AND BEAT FOR 2 MIN................
4. SIEVE TOGETHER ALL PURPOSE FLOUR,COCOA PDR AND BAKING PDR FOR ATLEAST 2 TIMES.............
5. ADD THE DRY INGREDIENTS TO WET ONES AND MIX WITH A SPOON................
6. GREASE A CUPCAKE BAKING DISH WITH COOKING SPRAY............
7. ADD THE MIX TO THE DISH AND BAKE IN A PREHEATED OVEN AT 180 DEGREE FOR 25 MIN OR UNTIL A SKEWER INSERTED COMES CLEAN............
8. WAIT TILL IT COOLS AND ENJOY UR TINY CUP OF CHOCOLATE....................

 "MAKE A LIST OF IMPORTANT THINGS YOU WANT TO DO TODAY.........AT THE TOP OF THE LIST PUT EAT CHOCOLATE..........ATLEAST YOU WILL DO ONE THING THAT DAY".............GINA HAYES

UMM ALI

                                  Umm ali is an egyptian bread pudding............what first attracted me towards this dish was its name...........umm ali meaning mother of ali.............i dont know how this dessert got its name..........i searched wiki but could not find the answer............may they named it bcoz its as sweet like a mothers love for her children..............this dessert is traditionally made using puff pastry........but i saw another version in nestle middleeast recipes and tried it................this is using croissants..................the main thing i like is that this desssert is really easy to make...........but always remember to serve this hot from the oven..........so try this dessert which is as sweet like our mothers..................enjoy..................

INGREDIENTS:

CROISSANTS -8 PIECES CUT INTO SMALL PIECES

RAISINS             -3TBLSPN

DESSICATED COCONUT -3 TBLSPN

FLAKED ALMONDS-3 TBLSPN

PISTACHIOS -3 TBLSPN

CONDENSED MILK-1 TIN

VANILLA ESSENCE -1 TSPN

WATER -4 CUPS

HEAVY CREAM - 1 CUP

METHOD:

1. COMBINE CROISSANTS,RAISINS,DESSICATED COCONUT,ALMONDS AND PISTACHIOS IN A BAKING DISH
2. PLACE CONDENSED MILK ESSENCE AND WATER IN A SAUCE PAN AND BRING TO BOIL
3. REMOVE FROM FIRE AND POUR IMMEDIATELY OVER THE CROISSANT MIX
4. SET ASIDE FOR 5 MIN OR UNTIL CROISSANTS ABSORB MAX MOISTURE
5. NOW SPREAD THE CREAM ON TOP OF THE MIX
6. BAKE IN A PREHEATED OVEN AT 200 DEGREE CENTIGRADE FOR 5 MIN OR UNTIL CREAM TOPPING IS GOLDEN COLOUR
7. 
   SERVE IMMEDIATELY AND ENJOY

PUMPKIN KHEER aka MATHANGA PAYASAM

                                           Chilled desserts in this summer are really like an oasis in the desert.in this weather we crave for chilled items every time.............we even have an aversion towards hot food..............pumpkin kheer is really a great choice in all types of weather coz u can eat it cold or hot as your wish.................and this is a great option for kids who dont eat pumpkin when we make curries.........................so try and enjoy............

INGREDIENTS:

PUMPKIN                   -250 GM
MILK                           - 500 ML
SUGAR                         - AS MUCH U LIKE
CARDAMOM PDR      -1 TSP
ALMOND                     -1/2 CUP SOAKED IN WATER
PISTA FOR GARNISHING

METHOD:

1. PRESSURE COOK PUMPKIN WITH LITTLE WATER FOR 1 WHISTLE AND KEEP ASIDE.
2. BOIL MILK IN A NONSTICK PAN
3. MASH THE COOKED PUMPKIN WITH A POTATO MASHER AND ADD TO THE MILK AND STIR
4. GRIND THE SOAKED ALMONDS TO A FINE PASTE
5. ADD THIS TO THE PUMPKIN MILK MIX AND COOK FOR 5 MIN UNTIL MIX BECOMES THICK.
6. ADD SUGAR AND CARDAMOM PDR AND STIR TILL IT IS MIXED WELL
7. REMOVE FROM FIRE
8. GARNISH WITH PISTA
9. CHILL AND SERVE.........................