Egg Roast (Kerala Style)

Egg Roast (Kerala Style) from our recent trip to Kerala, my hubby developed a new taste of coconut oil. Now all he wants is coconut oil in everything. I should thanks to our houseboat chef because he was cooking everything in coconut oil and that smell use to make us hungry like anything and all we only did was eating and eating. While coming back I bought few bottles of coconut oil and earthen cooking pots and believe me I'm also enjoying cooking in my new pots.. I have many more Kerala style recipes on the way.. I had even cooked this egg roast in a normal cooking oil and in kadai, that also taste good but this was exceptionally tasty. Do try this dish and let me know!!

Ingredient's.

4 hard boiled eggs 

2 medium onion, 1 large tomato (finely chopped)

3 to 4 green chilli's slit

1 tsp red chilli powder, 1/2 tsp turmeric

1/2 tsp coriander powder, 1/2 tsp garam masala

1/2 tsp mustard seeds

2 tsp lemon juice

1 tsp ginger garlic paste

10 curry leaves

2 tbsp fresh grated coconut

1/2 tsp ground black pepper

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil.

Cooking Method.

In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.

Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and eggs, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the eggs on to high flame for a minute.

Garnish with coriander leaves.

Serve hot with Roti's, Naan, or Rice.

Eggless Red Velvet Cake!!

Eggless Red Velvet Cake. This cake was baked for one of my good friend in my apartment on her birthday. After seeing the cake she was very happy with look and the taste. Since there are few friends in our group are vegetarian and they don't even eat egg, so only I had to bake eggless cake. Otherwise I love the eggs in cakes. The cake had turnout very moist and tasty. I could not cut the piece and take a picture from inside since it was a birthday cake. But its in my list, next time when I bake this cake then I'll take a inside picture and update on my blog. I'm sure when you'll try this eggless cake, will definitely leave you speechless..

Ingredient's.

1+1/2 flour

1+1/2 tbsp coco powder

1 tsp baking soda

1/2 cup oil

1 cup curd

1/4 tsp salt

1 cup sugar

2 tsp lemon juice/ vinegar

1 tsp vanilla essence

1 to 2 tsp tomato red food color.

Ingredient's for Icing.

100 gram creme cheese

1/2 cup unsalted butter

1 tbsp vanilla essence

1 cup icing sugar

1/4 cup water and 2tbsp sugar (to moist the cake while icing).

Baking Method.

Pre-heat the oven to 180c for 10 minutes.

In a dry mixing bowl, sieve the flour, coco powder, baking soda and salt.

In another mixing bowl, add the oil, sugar and curd, beat them till creamy. add the lemon/vinegar, vanilla essence and food color. beat all together for 3 to 4 minutes. 

Now add the dry ingredients and beat until all the ingredients are incorporated well.

Then pour the cake mixture into a nonstick baking tray and bake the cake for 31 to 35 minutes. Or insert the tooth pick to check, when it comes out clean. Then your cake is baked.

Icing Method.

In a mixing bowl take a creme cheese and beat for a minute. Then add the butter. sugar and vanilla and beat all together until you get a creme consistency. (you can add 1/2 cup more sugar if you like you cake more sweeter) In a small cup take the 1/4 cup water and 2 tbsp sugar, dissolve the sugar and keep it aside.

Cut the baked cake into 2 circular half and pour the sugar mixture on both equally divided. 

Take a star shape nostril and place into a piping bag and pour some of the creme icing and keep it aside. Apply the creme cheese icing onto one piece of cake, then place the other piece of cake on top. Now apply the rest of the icing on to the full cake. (Now its your choice to ice the cake as you like)

Serve at the room temperature.

Dry Fruits And Coconut Kulfi.

Dry Fruits And Coconut Kulfi. Today I'm here with another delicious yet easy kulfi recipe which will leave you speechless after eating this kulfi.. As I have mentioned in my last post that its getting hot in Bangalore and to beat the heat, I just feel like eating kulfi everytime, be it a lunch or dinner. So I'm stocking up my refrigerator with lots and lots of kulfi for upcoming days too.. Since this recipe takes less time and even less ingredients, so why not make and stock up.. Do try and let me know!!

Ingredient's.

1/2 Litre milk

2 pods cardamom

2 tbsp finely chopped almonds, cashews, pista

2 tbsp desicated coconut

2 tbsp fresh cream/malai

1/4 cup sugar.

Cooking Method.

Heat a milk in pan, allow it to boil. Add the cream to the boiling milk. Boil the milk on a medium flame until it reduce to half. keep stirring in between. Once the milk is reduce to half. Now add the chopped dry fruits, sugar and cardamom and allow it to boil for another 5 to 7 minutes.

Then switch off the flame and let the kulfi mixture comes to a room temperature.

Now pour the kulfi mixture into kulfi moulds and cover the top and freeze them for at least 6 to 7 hours or overnight is the best.

Take the kulfi out and by dipping into the water demould the kulfi.

Serve and enjoy.

Almond Matka Kulfi.

Almond Matka Kulfi. The mornings are quite cold but the afternoons are getting hot in Bangalore and to beat the heat why not try this easy bezzy Almond Matka Kulfi and make your children's holiday more special. This kulfi can be made with very less ingredients which every house will have easily in their pantry. Instead of going out and spending money on ice creams, you can make this kulfi at home with no hole in your pocket..That means happy and healthy day with family. Do try and let me know!!

Ingredient's.

1/2 Litre milk

2 pods cardamom

4 tbsp finely chopped almonds

2 tbsp fresh cream/malai

1/4 cup sugar.

Cooking Method.

Heat a milk in pan, allow it to boil. Add the cream to the boiling milk. Boil the milk on a medium flame until it reduce to half. keep stirring in between. Once the milk is reduce to half. Now add the chopped almonds, sugar and cardamom and allow it to boil for another 5 to 7 minutes.

Then switch off the flame and let the kulfi mixture comes to a room temperature.

Now pour the kulfi mixture to a washed mud pots (they are also called as a matka) and cover the top with foil paper and freeze them for at least 6 to 7 hours or overnight is the best.

Take the matka kulfi out, Serve and enjoy.

Chocolate Chip Cookies.

Chocolate Chip Cookies. These crispy from outside and chewy from inside cookies are my all time favourite at anytime of the day with cold glass of milk. I have been following this cookies recipe from many years and I bake many types of cookies with a small changes here and there, I just change the flavouring or few ingredients and I always get a best cookies.. Do try my recipe and let me know. Even you can play with ingredients of your choice.

Ingredient's.

1+1/4 cup all purpose flour

1 cup sugar

1/2 cup butter

1/2 tsp baking soda

1 egg

1 tsp vanilla essence

1/2 cup choco chips.

Baking Method.

Pre-heat the oven at 180c for 10 minutes.

Cream together butter, sugar until smooth, then add egg and vanilla, beat for another 40 to 50 seconds.

Then stir in the flour, baking powder and choco chips, then foam a dough. Make a lemon size balls and place it on a greased baking tray and refrigerate for atleast 30 minutes. Take them out after 30 minutes. Now baking them at 175c for 11 to 12 minutes or until the edges are golden brown.

Store them into a airtight container.

Serve them with cold glass of milk.

(NOTE: Refrigerate is must because it gives the evenly baked cookies)