Kerala Pizza

          

Kerala Pizza

Here’s another lip smacking dish from Lakshmi Nair. Try it out & u would definitely love it. It tastes good when served hot. For best results use cheese slices instead of grated cheese.

Ingredients:-

For the pizza topping:-
Chicken chopped – 1 cup / 225 g (I used Al Saffa Chicken breasts)
Capsicum – 1/4 cup chopped
Pepper powder – 1 tsp.
Soy sauce – 2 tsp
Salt – 1/4 tsp
Butter/ Oil – 1 tbsp
Mozzarella cheese slices as needed (I used grated cheese)

For the batter:-
All purpose flour – 1 cup
Milk – 11/4 cup
Egg – 1
Sugar – 1 tbsp
Salt to taste
Baking powder – 1 tsp
Butter – 1 tbsp

Method:-

To make the pizza topping,  at first cook the chicken pieces with 2 tsp soy sauce & 1 tsp pepper powder adding 1/2 cups water (I didn’t add salt). Let boil. Cover and cook on low heat for 20 minutes till all the water has evaporated. Heat oil/butter. Add the cooked chicken pieces and the chopped capsicum. Stir fry till the chicken pieces turn golden brown. Sprinkle a little salt if needed while sauting the chicken.

To make the batter sift together the flour, baking powder, sugar, and salt. In a separate bowl, whisk together egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter.

Heat a pan. When it becomes very hot,  grease the pan, pour a ladleful of pancake batter and reduce heat to low. When u see bubbles on the surface,  place little filling on top of the pancake batter. Also sprinkle little cheese. When the underside turns golden brown carefully flip the pancake and cook the other side till the cheese melts.
 

Egg Curry with coconut milk

          

Egg Curry

This egg curry goes well with Puttu, Appam and Idiyappam.

Ingredients:-
Eggs – 2, harboiled
Curry leaf – 1 sprig
Onion – 1 big/ 13/4 cup
Garlic – 4 big cloves
Ginger – 1/2″ piece
Greenchilly -1
Tomato – 1/2 of a medium sized tomato
Coriander powder – 13/4 dessert spoon (heaped)
Turmeric powder – 1/2 tsp.
Pepper powder – 1 tsp.
Red Chilly powder – 3/4 tsp.
Cumin powder – 1/4 tsp.
Uluva/Methi powder – a pinch
Thin coconut milk (randaam paal) – 11/4 – 11/2 cups (/ use 2 heaped tbsp. coconut milk powder)
Garam masala powder – 1/2 tsp
Coconut oil – 3 tbsp.
Salt as needed

Method:-
Make slits on the eggs and keep aside.

Heat 3 tbsp. coconut oil.

Add 1 sprig curry leaf.Now add the thinly sliced onion, the juliened ginger, chopped garlic and the slit greenchilly.Saute till the onion turns golden brown.

Add all the masala powders except garam masala powder and stir fry for 2 minutes.

Add the chopped tomato and fry till oil is visible.

Add the coconut milk and let boil.Add the hardboiled eggs and simmer for 5-10 minutes/till the gravy thickens sufficiently.Finally add the garam masala powder and mix.

Garnish with cilantro (optional).

Biskimia / Fried pastry stuffed with cabbage & egg

      

Biskimia

Ingredients:-
For the Glue:-
All purpose flour – 1 tbsp
Water – 2 tbsp
Mix these two ingredients to make a paste & keep aside.
For the filling:-
Egg – 2 numbers, hardboiled
Pepper powder – 3/4 tsp
Cabbage – 11/4 cups, chopped long & thin
Onion – 1/2 cup, finely chopped
Salt – 3/4 tsp (approx.)
For the pastry:-
All purpose flour – 2 cups
Salt – 1 tsp
Pepper powder – 3/4 tsp
Oil – 2 tbsp
Water – 1 cup
Oil to deep fry the biskimia
Method:-
Prepare the filling by mixing together the shredded cabbage, salt, pepper powder, onion & hardboiled eggs; mash the eggs with your hand & mix well with the remaining ingredients. Keep aside.
To prepare the pastry boil 2 cups of water; add salt, oil & 2 cups of flour, mix well & remove from heat immediately. Apply little oil on your hands & knead till you get a smooth chapathi like dough. Divide this dough into 10 equal portions.
Roll out the dough, apply the glue on the edges of the pastry & shape the Biskimia after placing the egg filling inside as shown in the pictures below:





Heat the oil & when it becomes medium hot reduce heat to the lowest & fry the biskimias till golden brown & crisp. Drain on paper towels.

Dates pancake

 

 

Dates Pancake

      

Ingredients:-
Whole Wheat flour – 11/2 cup
Salt – 1/2 tsp
Baking powder – 1.5 tsp
Dates – 25 numbers, seeded
Milk – 11/2 cups + 1/2 cup
Egg – 1, large
Sugar – 1/4 – 1/2 cup
Vanilla essence – 1/4 tsp
Method:-
Soak the seeded dates in 1/2 cup of lukewarm milk for 1 hour. Grind to a very smooth paste & keep side.
Sift together the flour, baking powder & salt; keep aside.
Beat the egg well till frothy. Add sugar, essence & beat again. Now add the remaining 11/2 cups of milk & whisk till combined.  Add the dates paste & fold in the sifted flour mixture to make the pancake batter.
Heat a griddle, when it becomes very hot pour a small ladleful of batter & cook both sides of the pancake on a very low heat till browned.

      

Chocolate & Egg Pudding

      

Seperate 3 large eggs, beat the egg yolks & keep aside.
Mix together 1/4 cup of milk chocolate chips & 1 cup of whole/low fat milk. Cook on low heat till the chocolate completely melts, never allow the mixture to boil. Remove from heat & keep aside.
Heat 2 tbsps of salted butter in a saucepan , add 1 tbsp of plain flour & 1 tsp of unsweetened cocoa powder, fry till raw smell goes.Add the chocolate-milk mixture & 6 tbsps of granulated white sugar. Cook till the mixture thickens, remove from heat & let cool down to room temperature. Fold in egg yolks & again cook the mixture on low heat till it turns thick. Let cool completely & add 1 tsp of vanilla essence.
Preheat oven to 170C. Grease three 200 ml ramekins & keep aside.
Beat the egg whites adding 1/8 tsp of cream of tartar & beat well with your mixer till the whites hold soft peaks. Gradually add 1 tbsp of sugar & beat till the mixture holds stiff peaks. Fold in 1/3rd of the beaten egg whites into the chocolate mixture to lighten it, add the remaining whites & fold in gently but thoroughly.
Transfer batterto ramekins & set the ramekins in a hot water bath. Bake at170C for 30 minutes.
Serve chilled with vanilla flavoured whipped cream.

Bread n Butterscotch pudding

This is a very delicious pudding that leaves you craving for more & more…

You will need 10 slices of bread.
Seperate the yolks & whites of 3 large eggs.
Heat 1/2 cup of sugar in a pan on medium heat & add 50 grams of unsalted butter when the sugar melts & turns golden brown in color. Switch off heat & allow the mixture to cool slightly. Add 1/4 cup of water to the butterscotch mixture & cook it on low heat till the sugar completely melts. Let this butterscotch cool slightly.
Beat 3 egg yolks, add 3 cups of milk & mix. Pour the butterscotch mixture & whisk till well combined.
Preheat the oven to 180C. Grease a pudding dish.
Trim the brown edges of the bread slices & cut them into smaller cubes, arrange these cubes in the pudding dish & pour the butterscotch-milk mixture over them. Make sure that the bread slices are well soaked with the liquid mixture.
Beat 3 egg whites with your electric mixer till they are white & shiny. Add 1/4 cup of sugar & beat till the whites hold stiff peaks. Pour the beaten whites over the soaked bread cubes & gently fold in with a fork.
Bake in the oven at 180C for 40-45 minutes/ till golden brown on top.
Source:- Mrs.Lakshmi Nair