Hello my wonderful readers!
How have you all been? As you can see, I haven’t really had much time to blog and cook as I have been spending time at the school and after with my little one. I stay at the school along wth my baby and once we are back we continue with activities etc together. Not cause blogging is not as interesting, its just that it really feels nice to spend time with Adi. In the last few weeks, as a mother there are so many changes in my little one and its just the best. I couldn’t imagine not sharing these changes with him. The perks of staying home with your baby, I guess 🙂
For March – April the temperatures are soaring like crazy and apparently they are only going to get worse. So I decided to make a little lemon sponge cake for the evening tea. The cake is light and spongy and so so delicious. Paired with a cup of tea this makes the perfect summer evening tea.
As the days go by there is this reality that hits you that these moments, hot, cold, summer or rain, will never come back. Little precious moments with the little boy and as a mum the only thing you want is for your little one to be able to make decisions on his own with a sensible head. As a parent we are so so weak. Some times even if its for his good, it takes a lot out of me to keep a straight face when I am trying to explain why he should do some thing . Or when I ask him if he wants to go to school and he replies with “OR THE MALL? ” like its really an option .. lol…. secretly I think he enjoys the car / auto ride to and from the school more than anything. He holds the railing behind the auto driver and pretends to be driving the auto with all the expression and sound effects the auto and its driver. Once we are home, everyday he makes a fuss to enter home. Cause he knows its time for lunch and then his afternoon sleep which is such a struggle!! But in all its the best feeling to see his little black straight hair flutter gently when he runs to jump, his little look from the corner of his eye when I ask him to keep back things or when I say “What did Amma say?” and he says ” No Skweeeeming ” … These little moments make my heart warm and every moment worth living. Oh my there I go again about how I love my little honey bee.
Ok back to the recipe. You want all the ingredient at room temperature and do not forget to butter and dust the pan WELL!
- Flour – 1 + 1/2 cups
- Butter – 1 cup
- Eggs – 3
- Butter milk – 1 Cup ( whisked well)
- Caster Sugar – 1 + 1/4 cup
- Vanilla Extract – 1 tbsp
- Lemon Zest – from 2 lemons / 1/4 cup
- Lemon Juice – from 2 Lemons
- Baking Powder – 2 tsp
- Extra butter and flour to grease and dust the pan
- Extra powdered Sugar for dusting
- Pre Heat the oven to 180C
- Grese and dust a pan with butter and flour. Make sure to tap out the excess flour
- Now in a large bowl, add the butter and sugar . Cream till pale and fluffy
- Then add the eggs one at a time. Make sure to cream the mixture well and incorporate as much air as possible.
- In a large pan, mix the flour and baking powder. Sieve the mixture thrice to incorporate air and to distribute the Baking powder well in the flour
- Now into the butter and egg mixture, add the lemon zest, lemon juice, vanilla extract and mix well ( if you are using a hand whisk this is easy, the same can be done with a hand held whisk)
- Next add the butter milk to the lemon egg mixture and mix well
- With a spatula divide the flour mixture into 3 and slowly fold the flour into the buttermilk butter egg mixture ( wet mixture)
- Once you have added all the flour to the wet mixture, your batter is ready! ( do not over mix the batter)
- Pour the batter into the prepared cake tin and tap to release bubbles
- Pop the cake tin into the pre heated oven and bake for 45 – 50 mins or till the tooth pick inserted comes out clean
- Cool completely on a cooling rack and then turn it out onto a plate
- Finally dust with powdered sugar and lemon slices !
Enjoy your summer Tea party ❤
Hello my wonderful readers,
Do you follow my Instagram feed? Many a times Appam is our preferred breakfast and it is super easy to make once you have the batter. Much like the dosa batter but I use yeast in this recipe. There are recipes that do not include yeast but I love that lovely fermented smell that comes from the yeast and frankly its more like a – ‘Soak, Dump , Grind and Rest’ method. The reason it is called a Lace Hopper is because of those wonderful intricate lace like weave that it has on the outsides. The inner centre of the circle is thicker and the outer ring is crispier. These are perfect with a coconut milk based egg curry. The recipe for which I will share later. You could also pair with left over curry from the previous day.
My son started school this week and man now I know how it feels to be a mum of child going to school!! no am not talking about the work that goes into getting him ready for school but the fact that this little human being is already ready to start his formal education! The school is like no other school we have ever seen. It believes in being as natural and close to the environment as possible. Infact as you enter into the school you wonder where the building and concrete structures of the school is. Lots of lush green, children learning under trees, no foot wear, greeting each other with a namaste. In all, this is the perfect place for my little one. While the little one is inside his little environment, I sit outside and just breathe! all the fresh air and the sounds of chirping birds, the occasional squirrel running around. It feels like a Gurukula straight out of the Mahabharata! In all this new change is one my little bunny is trying hard to cope up with but is also something he looks forward too. Wish me luck people! I hope he likes it for all the years to come..
So back to the recipe! This recipe makes easily 20 appams and you have 3 breakfasts from the week sorted.
Now before I get into the recipe, I wanted to tell you this. Traditionally appam is make with ” Kallu” / palm wine / Toddy . It helps in the fermentation and it gives the appam its unique smell. But Kallu is hard to find and yeast gives you just about the same smell so why not? My grandmother lives on a property that houses almost 5 dozen coconut trees and so back in Kerala toddy is easier to come across and the appam is so so good! Also the heat and the humidity of the place also helps in making the perfect batter. This is my straingforward recipe and it works all the time. All you need to make sure is it to keep the batter in a warm place of your kitchen over night. Not in the fridge! Not near a window with cold air blowing in etc. A nice warm corner for the yeast fairy to work her magic!
- Ponni Rice – 2 cups
- Boiled cooked rice – 1 cup
- Desiccated Coconut – 1 cup
- Yeast – 1 tsp
- Sugar – 1 tsp + 3 tbsp
- Warm Water – 3 cups ( more if required)
- Coconut oil for greasing the pan
- In a large vessel, wash the Ponni rice. Then soak the rice in water for 5 -6 hours ( 12 hours is best) I usually soak in the morning and do the rest after dinner
- After the rice has soaked in the water for sufficient time, in the bowl of your grinder or blender, add the soaked rice, cooked rice and desiccated coconut
- In a small bowl add 1/2 cup of warm water and 1 tsp of sugar. Then add the yeast and let it stand still till the yeast becomes frothy ( activated yeast)
- Then add 2 cups of water to the blender jar with the rice and coconut and blend to form a nice smooth paste. There shouldn’t be any coarse rice pieces or coconut pieces
- finally just before you remove the blender jar from the machine, add the yeast water and the rest of the water and run the blender for 1 min.
- Now use a large vessel / container for the fermentation.
- Pour the batter into the container and add 2 tbsp of sugar. Mix well and combine.
- Now cover the container loosely and set it on a plate. Place the container in a warm place over night. By the next morning you will see the batter rise up and be bubbly
- This is because of the yeast in the batter . Your batter is ready
- Now heat up your appam chatti. ( Appa chatti is a vessel that is used to make these hoppers, the market is flooded with teflon non stick pans, but I DO NOT USE any teflon / non stick pans in my kitchen, so if you are interested in buying a pan I suggest you look for a iron pan, the one I own is from — the Village Fair
- Heat your Appa chatti on a medium flame. Once it is hot grease the pan lightly with coconut oil. I dip a cotton cloth in oil and then spread it around the chatti
- Now using a ladle pour the fermented Batter into the chatti. Slowly swirl the chatti round to spread the batter to all the sides of the chatti and then place it back in the flame. You will notice that the batter settle back to the centre. That is fine, that is what gives it that fully centre and crisp side. Now if you do not like it to thick, just reduce the amount of batter and rotate the chatti for a little longer that way all sides are crisp yet not too thick. Also make sure to use mittens or use a cotton cloth to hold the sides of the chatti
- Close with the lid and cook on medium flame for 3 -4 mins
- Once it is done, take off the lid and let it cook for 1 min.
- Finally using a soft wooden spatula loosen the sides of the appam
- Then slowly loosen the centre and transfer to a plate!
- Your appams are ready! Serve with egg curry, or Kadala curry
Hello my Dear Wonderful People!
How are you all doing? Happy Valentines day! A day for love, a day to be loved and a day for love to be loved! Yup.. Its one whole day when we get to show our special people that they matter to us. And unlike many people, I absolutely love the idea of having this day. No it doesn’t not mean that we can’t show love on other days, and if you see it like that then I feel sorry for you. If you giving me another chance to show you how much you mean to me and you make it mandatory on the 14th of every Feb then I am taking it! Cause you know what? no matter how hard I try, some days, I forget to tell you how much you mean to me. Somedays I try but I might not be able to get to you cause you were having a bad day. But today I am going to take that day. Also maybe 20 years from now, this day might not mean as much as it does today but so what? Today is what matters right?
So on this special day, I decided to make my husband his favourite deep fried snack. These cutlets. I do not make them often, infact the last time I made them was close to a year ago. Simply cause they are deep fried and they involve quite a few steps. But once you make them, you could make a large batch and freeze them and use them as and when you want. That is what I did this time 🙂 This recipe is from my grandmother and her cutlets are out of this world. These little bites of heaven are perfect for a evening snack or a great side for dinner time. There are many variations to these cutlets, some people add cashews to the meat and some others fry the meat and add rice flour. My recipe is quite straightforward. Boil / cook each part of the recipe. Combine , dip , coat and fry! FINISH!
- Chicken – 500 gms ( boneless)
- Potatoes – 4 large
- Onions – 3 cups ( chopped fine )
- Green Chillies – 10 ( adjust to taste)
- Ginger – 4 inch knob
- Garlic – 14 cloves
- Turmeric Powder – 2 tsp + 1 tsp
- Coriander Powder – 4 tsp + 1 tsp
- Garam Masala Powder – 3 tsp
- Pepper Powder – 2 tsp
- Fresh Coriander Leaves – 1 cup ( chopped)
- Mint leaves – 1 cup (chopped)
- Salt – 1 tsp + 2 tsp + 1 tsp ( adjust to taste)
- Oil – 2 tbsp + more for deep frying
- Eggs – 2 ( beaten )
- Bread Crumbs – 1 cup ( more according to shape of cutlet)
- Peel potatoes and boil till soft. Set aside
- In a pressure cooker add the chicken pieces. Then add 1 tsp turmeric powder + pepper powder (2 tsp) + Coriander powder 1 tsp + 1 tsp salt. Pressure cook the chicken for 3 whistles. ( If you do not have a cooker, just use a pot and boil the chicken till cooked well.)
- Once the chicken is cooked, open the cooker and look for water. If there is excess water, cook the chicken on high flame till all the water has evaporated. Same for when cooking in a pot. Once all the water has evaporated, set aside to cool down
- Then in a blender, blend the chicken to form a coarse paste. Make sure not to grind it too much. You want some chucks of chicken to remain
- In a large flat bottom pot, add 2 tbsp of oil. Once the oil is hot. add the onions and fry till golden brown. During this time in a mortar and pestle add the ginger + garlic and green chillies. Crush to form a nice coarse paste
- Add the ginger paste to the onions and fry till the garlic looses its raw smell
- Then add the rest of the turmeric powder + coriander powder + garam masala powder. Give it a good mix and fry till the masala has cooked well into the onion mixture
- Set aside to cool. During this time lets get our assembly line ready 🙂
- In one plate add the boiled potatoes + the onions spice mixture. Add the fresh mint and coriander
- Mix with your hand to evenly distribute all the ingredients. Then add the ground chicken
- after you have mixed the chicken with the rest of the spiced potato mixture, make small patties of equal size and set on a large cookie sheet or plate
- Now with one hand dunk the patties into the light beaten egg mixture and then into the bread crumbs to coat evenly
- Set aside in a large plate ready for frying!
- In a large wok or Khadai, heat oil
- Once the oil is hot ( on medium heat) fry the patties till golden brown
- Reserve on kitchen paper to drain excess oil
- Serve right away with ketchup!
Hello my dear wonderful readers!
Is it Thursday already???? Some times I cannot believe how the days go by. My little monkey a.k.a my son 🙂 is also growing up so fast. Let me tell you why I say that. My little boy has a cold and till yesterday what comes so easily to us, was the hardest thing for him. What is that one thing that we often do when we have a cold? we blow our nose! But my little 2 year had no clue how to blow his nose. All he would do is a “kaaaarrkkkkkkkk” sound into a tissue if I ask him blow his nose. Yesterday some how, I asked him to do the same and guess what?? it worked!!! He actually blew his nose!! Now I know you are thinking OMG what is this woman talking about! So here is something, parenting is such a roller coaster, that every single minute you learn and you grow. You do not have to be a parent to a human, it could be a cute little pup or cat or any animal you want to appreciate what i am saying. When they are tiny they are so fragile that once they start showing signs of growing up, every step calls for a celebration. At least I do. Your child is a celebration of your life. The joys I have found as a mum are unparalleled and can never be forgotten.
Now coming back to this recipe. It was actually a test recipe but given that I made quite a few yesterday and only 4 remain, I think it would be apt to share the recipe with you all. So I asked my dear husband to buy some fresh thyme for a dinner I was making and he got this huge packet of thyme so needless to say, you might see a lot of “Thyme” based recipes coming your way 🙂
Strawberries and thyme are a match made in heaven. So if you wanna make a fun snack with fresh strawberry jam or even store bought organic jam then this is just the one. When I was a little girl my mum would always make me have a jam sandwich and a tall glass of milk on the table just before I went out to play. This recipe reminds me so much of those days.
The bread is not just any bread. It is the most fluffiest, softest, tastiest bread ever. Because of the addition of butter and eggs this bread is just delicious just by itself too. The little thyme adds a certain mystical, lemony smell and taste. Winter mornings with a cup of tea and these buns are the perfect breakfast in bed option too.
Ingredients for the bread :-
- Flour – 2 cups
- Sugar – 5 tbsp
- Yeast – 2 tsp
- Salt – 1/4 tsp
- Milk – 2/3 cup (warm)
- Water – 1/3 cup
- Eggs – 2 (lightly beaten)
- Butter – 105 gms (softened and at room temp)
- In a bowl combine milk, sugar and yeast. Set aside till frothy and bubbly
- In the bowl of your stand mixer, add the flour and butter. With the hook attachment mix till a bread crumb consistency is achieved
- Then add the eggs and mix well
- Next add the yeast mixture and milk in a steady stream with the mixer on low
- Once you are done, add the salt and let the dough mix for 10 – 12 mins on medium speed
- Mean while oil a glass bowl with 1/2 tsp of oilve oil and set aside
- Now you will notice that the dough is quite wet but that’s ok, continue mixing till the dough is nice and elastic
- Finally tip the elastic dough into the prepared bowl
- Cover with a cloth and set in a warm place till the dough doubles in size ( 1 – 3 hrs)
- During that time. Lets assemble the ingredients for the filling
- Strawberry Jam – 2 cups ( depends on how thin you roll out the dough)
- Fresh Thyme – 4 tbsp
- Caramel – 3 tbsp ( or as required)
- Egg – 1 (whisked well)
- Butter for greasing
- Pre Heat your oven to 200 C and grease a cupcake tray with butter. Set aside
- Flour your work counter with flour and dump the flour into the counter. Make sure to deflate the dough in the bowl first
- Slowly knead for 1 min till it forms a ball. Divide the ball into 2 equal halves
- Then using a rolling pin, roll out a rectangle 40 cm x 20 cm
- The using a pastry brush, evenly spread the jam over the rolled out dough ( if it very thick pop it into the microwave for 30 sec)
- Once you are done with the strawberry layer, sprinkle the thyme leaves
- Then drizzle the caramel over it
- Now slowly starting from the longer side roll inwards. Flour your hands, if you find the dough is sticky
- Once you have a nice long roll, cut into equal circles. I used a thread for this. Slip a thread under the log, come around it from both side, make a tiny knot just once and pull tight through
- As you make the circles place it in the prepared cupcake tray
- Once you are done with all of the dough in the same manner, using a pastry brush, lightly coat the tops of the rolls, with the eggs wash
- Pop into the oven for 30 Mins or till golden brown. Once done, remove from the oven and place on a cooling rack
- Allow to cool till warm to touch, then pop them out of the cupcake molds and place on a cooling rack to cool completely
- Serve with hot milk or tea
Hello my Dear Wonderfull Readers!!
How are you all doing today? The weather here is slowly changing and the nights are getting colder. The evening’s are breezy and that is the perfect excuse to make hot samosas don’t you think? Traditionally, samosas are make with a potato based stuffing with a wide variety of spices. But today, I bring to you my perfect spicy twist to this much loved snack. Now given that it is only a snack, the idea of spending the least amount of time in the kitchen has to be a part of this recipe right? So I recommend buying samosa patty’s from your super market cause they save so much time!! So all you have to do, is make the filling, make the samosa cone and fry them!! So simple!
So firstly you need to know how to make the Achari Murgh. Now Achari Murgh literally translates to ” Pickled Chicken”. NO I am not going to ask you to pickle a chicken. We are going to cook the chicken in a medley of spices that usually are used while making pickles. The most prominent of these spices is the “KALONJI”. Samosas are the best sort of snack for a cold evening with a hot cup of coffee and this recipe is the right mix of spicy and crispy!
Ingredients for the stuffing :–
- Chicken – 500 gms ( minced)
- Cumin Seeds – 1 tsp
- Methi Seeds / Coriander Seeds – 1/2 tsp
- Kalonji – 1/ tsp
- Mustard Seeds – 1 tsp
- Dry Red Chillies – 6 -8
- Oil – 2 tbsp
- Ginger Garlic Paste – 1 tbsp
- Green Chillies – 2 ( chopped fine)
- Salt – according to taste
- Chilli Powder – 1 tsp
- Lime Juice – 5 tbsp
- In a large pan, add the minced chicken, lemon juice, ginger garlic paste and 1/2 tsp salt. Set aside to rest for 30 mins
- Once you are ready to cook the chicken, heat oil in a large khadai
- Once the oil is hot, add the cumin seeds, methi seeds, kalonji, mustard seeds and dry red chillies. Fry till the red chillies get roasted and plump
- Then add the green chillies and the marinated chicken
- Add the chilli powder and cook till the chicken is cooked well and all the water has evaporated.
- Set aside to cool down
Ingredients to assemble the samosa :-
- Samosa Patti / pastry – 1 pack ( around 15)
- Boiled Potatoes – 1/2 cup
- Deep fried Onions – 1/2 cup *
- Coriander Leaves – 1/4 cup ( chopped fine)
- Mint Leaves – 1/4 cup ( chopped fine)
- Flour paste – add 2 tbsp of flour to 1 tbsp of water to form a thick paste (set aside)
- Oil – for deep frying
- In a large bowl, combine the cooked chicken, boiled potatoes, mint, coriander leaves and fried onions. add salt to taste
- Using the samosa patti / pastry, fold to form a cone.
- Then stuff the cone with the chicken mixture
- Using the flour paste, seal the corners
- Deep fry the samosas and serve right away with spicy mint chutney
Hello My Dear Wonderful Readers!
How are you all doing? Today, I finally got my Diwali lights out on the balcony and my son was super excited! He ran out onto the balcony saying “Wooow..so pretty! “. He was in his PJs and his little eyes twinkled in the reflection from the fairy lights. Hey do you follow me on Instagram? Cause if you do, then you can see the live photos of what I describe here. Search for A cupcake for love and you will find me. I share most of my day meals or finds on my Instagram handle and I would love to hear from you.
So Diwali is a few days from now and I did make a few sweets but I have been procrastinating and not putting up the recipes on the blog. To make amends I am starting with my ‘easy peasy’ Gulab Jamun. Now as we go move along you will notice that most of my Diwali sweet recipes include Milk Powder. This is the lazy mum’s easy way to make home made sweets, satisfy sweet tooth’s, not spend too much time in the kitchen and also enjoy the holiday. So I am not saying these are authentic in anyway, but you know what, they taste just as good and they guarantee satisfaction 🙂
So here is the recipe for my Milk Powder Gulab Jamun
Ingredients for the sugar syrup –
- Sugar – 1 cup
- Water – 1 + 1/2 cup
- Cardamom Powder – 1/2 tsp
- Saffron – 8 – 10 strands
- In a heavy bottom pan, combine water and sugar
- With the heat on medium, slowly mix the water and sugar till it dissolves
- Then add the cardamom and saffron
- Now bring the mixture to a boil then reduce the flame and let it simmer till the mixture begins to thicken (around 10 mins)
- Continue stirring till the sugar and water mixture thickens ( dip a ladle into the mixture and see it it coats the back in a nice thick layer )
- Set aside
- Milk Powder – 1 cup
- All purpose Flour/ Maida – 2 tbsp
- Baking Soda – 1/4 tsp
- Oil – for frying (depends on the vessel)
- Milk – 1/3 cup
- Butter – 1 tbsp (melted and cooled)
- In a large bowl, combine milk powder, maida, baking soda and mix well
- Then add the melted butter and combine well with the flour
- Finally add little milk at a time and slowly knead the flour to form a nice ball ( may be a little sticky but that’s ok)
- Leave it to rest for 10 mins
- During that time heat a heavy bottom pan with oil on medium ( use enough to deep fry)
- Finally make tiny lemon size balls with the milk powder mixture and set aside
- Slowly fry these balls on medium till golden brown
- After you have fried them, drop it into the prepared sugar syrup ( its best if the sugar syrup is warm)
- Let it soak for an hour and they are ready!
My Dear Wonderful Readers
So we are finally settling in and most of my stuff are on the walls and inside the wardrobe and guess what? I am still out of space! LOL All the while I am thinking how did I store all this junk at the old place. Have you felt the same way too?
So I was online scrolling through my instagram account and I found that pumpkin is the thing every body wants to cook with. So i decided to join the fun and start off with a simple smoothie. This one is a no brainer and it really is a mixture of everything I would have on a daily basis just that instead of apples or other fruits I just added pumpkin puree. Now making the puree was actually really easy. It helps if you make a large batch and use whenever you need it. Not just in smoothies but in many more recipes. I will share those with you soon. But for now here is a fall inspired pumpkin smoothie.
- Pumpkin puree – 2 cups (scroll down for recipe)
- Oats – 2 cups
- Milk – 1/2 ltr ( or as much as you want)
- Coconut / Palm Sugar – 1 tbsp
- Cinnamon Powder – 1 tsp
- Nutmeg – 1/2 tsp
- Banana – 2 (ripe)
- Almond flakes and chia seeds – just for the topping
- In the bowl of your blender, add the pumpkin puree, oats, palm sugar, cinnamon and nutmeg powder and bananas
- Turn you blender on and add as much milk as required
- Add in accordance to the consistency that you like
- Finally pour the smoothie into your glass and top with chia seeds and almond flakes
To make the pumpkin puree :-
- First wash and cut a medium sized pumpkin into 4 equal halves
- Then scoop out the seeds and innards of the pumpkin
- Bring a pot of water up to boil and slowly immerse the cut pumpkin into the water
- Boil for 10 – 15 ( depends on the size and ripeness) mins till the pumpkin is soft and tender ( use a spoon to pierce through the pumpkin to see if its done)
- Turn the heat off and drain the water from the pumpkin
- Let the it cool and then scoop out the flesh leaving only the skin
- Drain excess water by keeping all the flesh in a strainer and letting the water drain out completely
- Store in a clean container in the fridge till ready to use. I usually use it in a day or two.
Hello My Dear wonderful readers!!
How are you all doing today? Its a long weekend and we have been having the best time ever! The new house is shaping up and I am down to my final two boxes to unpack! yay. Before we moved here, I would save up the carboard boxes of the new gadgets and electronics we would buy and my reason was quite simply, “cause it will come handy when we move”. But for the first time in my life I am saying “hey throw it, we are not going any where, are we?” . The sheer happiness of buying your own place and making it home. I still haven’t figured where I want all my paintings and photos to go up on the walls but hey, that is the fun part right? setting up your own place and doing it up the way you like it and not worrying about what your house owner would say 😛
The best part about the new place is the fact that my kitchen now has lots more counter space. That means, more space for making bread. lol!! My earlier kitchen was always a choice. There where decisions made every time a dish was made. But now I absolutely love it here
That brings me to my recipe. I always loved making dosa and idilis for breakfast. They are super easy to make and the boys love hot crisp dosas with ghee or cheese early morning. So this time I decided to share my mums dosa batter recipe and methods with you.
1. Par Boiled Rice – 1 cup
2. Regular Rice -3 cups
3. Split Black Gram – 1 cup
4. Methi / Fenugreek Seeds – 2 tsp
5. Salt – according to taste
6. Water – as given in instructions
Instructions to make the Batter –
1. First the rice – Mix both kinds of rice and the fenugreek seeds. Wash in running water till the water runs clear. ( first it will be milky white, but 3 – 4 good washes will give you nice clean rice with no mucky white water)
2. Second the Split Black Gram – Wash the dal the same way as the rice till the water runs clear
3. Soak – Soak the rice with 3 and 1/2 cups of water
4. In another bowl, soak the split black gram in 1 cup of water
5. Let them soak for 6 – 8 hours ( usually this is done on a sunday early morning so by evening it is ready for the next step
6. After soaking, grind the rice and the gram separately. You could use a food processor too but you want to make sure that the batter is nice and fine
7. Finally once you have both the rice and the gram in a batter , combine the two in a big container ( make sure that the container is only 60% full once you have poured both the rice and the gram batter. Give the batter a quick mix and set aside to ferment
8. Now typically this step is done over night. But do give it atleast 10 hours in a warm place. I have seen that if the temperature is above 25C the batter ferments faster and the batter is much better
9. After the given time your batter is ready! Add salt just before you start making your dosas
Instructions to make the dosa
1. First grease your pan / tava / griddle with coconut oil lightly . Then spoon some of the batter onto the centre of your pan. Make sure you use a nice long spoon with a round base that will help spreading the batter evenly around the pan
2. So after pouring the batter in the centre of the pan using the back side of the spoon, push the batter outwards in a circular motion. ( Do Check out my INSTAGRAM Account for a quick video on how to do this part)
3. After the batter is evenly spread, add a few drops of coconut oil around the dosa and wait till you see the edge and the thin sides, turn brown. That is when you have to turn the dosa over.
4. Once the other side is done too, you are ready to serve!
Serve with hot sambar, coconut or peanut chutney or with chutney powder (locally known as podi)!
Hello my dear wonderful readers!!
Its been so long and there has been so much happening, I do not know where to begin! We finally moved to our own place and I am so excited cause there is so much sun light and space in the form of big balconies! lol. So to start our sweet journey at the new place, I decided to make these simple yet decadent cookies. Hey you know what I discovered, if you want to get rid of the smell of paint in a new place, all you need to do is bake some thing nice! I made these cookies and the paint smell reduced considerably. The next day I made some biryani and that sealed the deal. hahahahaha…
These cookies are super easy to make and are perfect if you want to make chocolate cut out cookies.
1. Flour – 2 cup
2. Baking Powder – 1/4 tsp
3. Cocoa Powder – 4 tbsp
4. Demerara Sugar – 1 cup
5. Butter – 100 gms
6. Milk – 4 tbsp
7. Salt – one pinch
1. Pre Heat your oven to 180 C – Using your baking paper or silpat mat, line your cookie baking tray
2. In a bowl combine butter and sugar. Beat well for 2 – 3 mins
3. Then add the baking powder, salt, flour, cocoa powder. Then slowly add the milk to flour mixture. Use a wooden spoon and once the dough comes together use your hands and bring it all together
4. Finally you will reach a nice thick doughy consistency
5. Lay a baking paper over your kitchen counter and place the cocoa dough in the centre
6. Then place another piece of paper over the dough ( the same size as the paper underneath (40 cm x 40cm)
7. Using a rolling pin, roll out the dough to a nice thin size
8. Then remove the paper over the dough and using the cookie cutter, cut out the desired shape
9. Slowly place the cookies over the prepared baking sheet. These cookies do not expand so its ok to not leave too much space between the cookies
10. Bake for 20 – 25 mins ( do not wait for the cookies to turn dark brown)
11. Once they are ready , place them on a cooling rack and they are ready for their dressing 🙂
For the glaze
1. Micro wave, 50 gms of dark chocolate in spurts of 30 seconds each. Make sure to put out the bowl every 30 seconds and mix with a spatula. This will help prevent the chocolate from burning
2. Dip the cooled chocolate cookies in the melted chocolate and place over a wire rack to let the excess drip down
3. Sprinkle with your favorite kind of topping / sprinkle!!