Bisibelebath powder

This is the masala powder used  in  preparing Bisibelebath.

Ingredients

Bengal gram (channa dhal / kadalai paruppu) - 3 tsp
Black gram (urad dhal) - 3 tsp
Poppy seed - 1 tsp
fenugreek (methi seed) - 5 seeds
dry coconut (kopparai thengai) - 3 tbsp
Dry red chilly - 5
Whole black pepper - 10
cumin - 1/2 tsp
coriander seed - 3 tsp
cloves, caradamon - 2
cinnamon - 2 inch piece

Method:

Dry roast the dhals separately (if in large quantity) and keep them aside. Put all the other items together and dry roast till the coconut smells good. Let it cool.
Grind them together to a fine powder. Keep the powder in freezer for further use. We can use this powder for making bisbelebath as well as vangi bath.

Banana Walnut cake

Hi friends!

Happy to meet you all after a gap.Thanks for all your encouraging comments and mails that keep me going. Sorry, I missed many of your delicious posts and trying to catch up now:) The summer and the vacations made me quite busy and tired. The heat is horrible here, but couldn't stop us from roaming around and swimming (Don't imagine me with a lot of swimming skills, I am a learner for a long time).Moreover I tried a lot of recipes and waiting to share them with you all.

Let's start with something sweet. Here is a version of a very moist, spongy banana walnut cake. I got the recipe from this website. It is a very successful one and the best cake I have ever tasted. Try and let me know:)

Cake batter prepared without any lumps.

The Banana walnut cake is baked.

Banana walnut cake sliced and served.

Ingredients:

All purpose flour - 2 1/2 cup
Baking soda - 1 tbsp
salt - 1/8 tsp
butter - 1/2 cup (8 tbsp or 1 stick)
(don't use oil here, as I am calculating the moisture from butter too. Otherwise we may need to add some water also)
White sugar - 1 cup
Brown sugar - 3/4 cup
egg - 2
Ripe banana - 4 (long ones)
butter milk - 2/3 cup
(2/3 cup milk + 1 tsp vinegar can be substituted here)
walnut (chopped)- 1/2 cup
vanilla essence - 1 tsp

Method:

Preheat the oven to 350 deg F (175 deg C). Grease two (8"x8" square) cake pans with 1/4 tsp butter (each).

Chop the walnuts into small pieces and mix a tsp of all purpose flour with it.

Add the egg, butter, both sugars,salt,vanilla essence, buttermilk to a mixer / blender and beat till it turns fluffy.

Pour it to a broad mixing bowl.

Then put the bananas in the mixer and slightly mash them (two or three pulse is enough). Add it to the mixing bowl. Mix well.

Now sift the flour with baking soda twice (to make the cake fluffy) and put it in the mixing bowl. Beat and mix the batter very well using a fork or whisk (not a blender, as the bananas will get over mushy).
In between, if you see some lumps, then leave the batter for a 5 minutes and then start beating. This helps in soaking and a smooth batter without any lumps.

Stir in half the chopped nuts.

Pour the prepared batter in the pans for two inches height and spread the walnuts over the batter. Bake the cake for 35 to 40 minutes.

Insert a skewer to check if the cake is completely baked.

Take out and place on a damp towel to cool (This generates much steam and makes the cake moist). Then carefully remove from the pan and cool completely (for an hour or more).

Then slice and serve with or without frosting.

Tips:

Don't open the oven for the first 35 minutes.
The cake will be fluffy as soon as we take out of the oven, but after a few minutes it will loose the bump in the top.Don't panic, this will not affect the texture of the cake.
Always use the well ripened (skin turned black) banana for making a cake.
We can freeze and store the bananas that turn black and of no further use. Remove the skin and store them in zip lock covers in freezer. Just bring them to room temperature and blend in the liquid that oozes out also.
Cream cheese frosting is the usual one.

Its award time!

Two lovely bloggers, Gayathri of Heaven on a spoon and Suja of Kitchen corner have passed me the following awards.

Gayathri has a very nice space with interesting articles, anecdotes and I like the energy in her words. I am attracted a lot by her simple sweets and elaborate recipes.

Suja's recipes from Kerala are very authentic.Don't miss her sea food section and I am addicted to it:) Thank you friends! You both made my day.

Visit these enthusiastic bloggers and have a great time.

The rule of the award is to post some of our favorite pictures. The list is endless and here are two of them to enjoy:)

Photo courtesy: ICD parish.

This is the Immaculate Conception church in O'Fallon,Missouri, which we used to attend regularly on Sundays. O'Fallon is a very small town in mid west part of USA. It is full of woods and beautiful rivers. I associate this place with so many pleasant memories and it is my most favorite place to live. I wish to live again in O'Fallon , Missouri forever, if Xavier gets a job there. (Anyways I love my NJ also very much).What a thought..huh!
No wonder, the pictures from there fascinates me very much).

The next one is from St.Louis,MO.



St.Louis Arch in St.Louis. Other names of St.Louis are 'The gateway of the west or Rome of the West'.

Wish you all a beautiful month ahead!

Poom paruppu Sundal

Sundal (Tamil) is a kind of spicy snack made of lentils. It is often considered a very healthy snack to have with evening tea or munch throughout the day. Also it is served during important Hindu functions as offering to God (Prasadam).

Poom paruppu is a regional name given for the most renowned kadalai paruppu sundal. The meaning is poo - flower ; paruppu - lentil. More specifically, 'A sundal made with the lentils cooked till they bloom like a tender flower'. Isn't it attractive?

So, enjoy the summer evenings with this beautiful sundal along with a cup of tea:)

Ingredients:

Bengal gram (channa dhal / kadalai paruppu) - 1 cup
mustard seeds - 1/2 tsp
coconut oil - 1 tsp
dry red chillies - 2
curry leaf - few
salt - to taste (little only)
shredded coconut - 1/4 cup

Method:

Wash and clean the dhal twice.
Soak the dhal for 30 minutes and cook it over stove till it becomes tender (not mushy).
If we don't have time to soak, then we can pressure cook it to 2 whistles with water just to immerse the dhal (not more than that).

Remove the excess water. Mix some salt to taste. Keep aside.

Heat oil in a wok. Add the mustard seeds and let it splutter.
Then add the dry red chillies (broken), curry leaves and stir for a few seconds till the chilly swells.

Immediately add the cooked dhal, shredded coconut and stir well.

Put off fire.
Poom paruppu sundal is ready!

Serving suggestions:

Serves three.
Serve as snack with tea or coffee in the evening.
Sometimes I make it as side dish for puli saatham / lemon rice etc.

Keerai thoran (Red Swiss Chard)

"Keerai (Tamil) - Any kind of spinach; Thoran (Malayalam) / thuvaran or thuvaram (Tamil) - A dry side dish prepared with any spinach or vegetable and lot of coconut masala".

I got this 'Kerala style preparation of Spinach' from a best friend of mine. Though her blog is not visible now, some of her recipes always have a permanent position in my memory. I tried my best to do it her way. Thanks Ann!

The traditional recipe insists in using an Indian spinach (cheera or the red spinach) . I  prepared this 'keerai thoran' using Red swiss chard leaves. Though these swiss chard leaves resembled an Indian palak, I would like to use the 'chen cheera' (red spinach) next time. 

'Thoran' made of Red Swiss chard leaves.

Ingredients:

Any greens (spinach) - 1 lb
(I used Swiss chad leaves here)
Red onion - 1 (or) shallot - 5
mustard - 1/2 tsp
coconut oil - 1 tbsp
salt - to taste (very little only) 

To grind coarsely:

coconut (shredded) - 1/2  cup
garlic cloves - 3
green chillies  -  2 or 3
cumin - 1/2 tsp

Method:

Wash and clean the spinach / any greens.Chop it finely.

Heat oil in a wok. Splutter the mustard seeds.
Add onion and saute till it wilts.

Now put the chopped spinach and saute for a few minutes.

Make a well in the center and remove all the moisture (as much as possible).

Put the coarsely ground paste to the center and bury it with spinach.

cover and cook for few minutes. Add salt and saute till the greens loose all the moisture and we get a very loose texture.Switch off.

Keerai thoran is ready!

Serving suggestions:

Serve hot as side dish with sambar rice or curd rice.
Also can be served as 'curry over plain rice' with a tsp of ghee.
As this preparation contains more coconut, it may get spoiled in hot weather. So consume / refrigerate immediately.

Mango Pickle

"A variety of mango pickle prepared by seasoning the grated unripe mango with sesame oil and spices "

This is my most favorite pickle and I am narrating my mom's recipe here.

A dollop of mango pickle waiting to accompany the curd rice:)

Ingredients:
Unripe mango - 1 big (1/2 kg)
(Grate and measure it)
Sesame oil - 1/4 of the quantity of mango
(we can reduce the oil , if we are refrigerating the pickle)
Red chilly powder - 3 tbsp
fenugreek (methi / venthayam) - 1 tsp
mustard seeds - 1 tsp
hing (asafoetida) - 1/8 tsp
salt - to taste (approx 1.5 tbsp)

Method:
wash and clean the mangoes. Wipe with a clean cloth and dry it in open air to remove any moisture for an hour or more.

Now we should keep our hand clean and dry. Grate the mango using a carrot grater (bigger hole). Measure the amount of mango.

Heat the above said quantity of sesame oil in a kadai (wok). Add the mustard seeds and let them start to crackle. At the same time add hing , fenugreek seeds and wait till it gets red. Immediately add the mangoes and saute till they loose the moisture.

When the oil starts showing off the edges, add the red chilly powder and salt. Stir well till the raw smell of red chilly powder goes.
(we can add the red chilly powder in the beginning also, but it will emit a lot of hot fumes that no one can stand. So better add it this way).

Switch off the flame and let the pickle get cool.
Mango pickle is ready!

Mangai thokku stored in air tight container.

This will last for a week or more if prepared with 1/2 a cm of oil floating above the pickle. Otherwise we can refrigerate for further use.
(I generally prepare with lesser oil and refrigerate it).

Serving suggestions:
Serve as side dish with curd rice.
We can  mix some of this pickle with white rice to prepare a quick mango rice for lunch pack.

Chicken Seekh kebab

"A kind of kebab, that is prepared with minced chicken or lamb . This is more common in Pakistani cuisine".

I tasted it in some  nearby restaurants (Shaalimar and Biryani house) and tried my best to get that taste.

Actually they make the shape of the kebab by pressing the minced meat over metal skewers and cook them in open fired and again the fire cooked kebabs are shallow fried. This is the basic procedure in one line. But it involves some techniques too. As my knowledge on these kebabs are very little, the shape didn't come out well. But recording this anyway :)

Here is the complete version to make  kebab similar to an authentic Chicken Sheekh kebab. I formulated this version by myself, by reading the food cultures and history of Afghanistan and Pakistan people. Please make a comment, if I need to improvise this recipe, as it is not my regional cuisine. Thanks!

Ingredients:
minced chicken - 1 lb
Onions - 1
green chillies - 2
lettuce -  2 leaves (optional)
cilantro - a handful
mint leaf - a handful
minced garlic - 1 tbsp
dry ginger powder - 1 tsp
turmeric powder - 1/2 tsp
Puffed channa dhal (dalia) - 1 cup
(powder the puffed channa dhal)
bread slices - 2 (only if needed)
Salt to taste
Oil - 4 tbsp

To powder:
dry red chilly - 2
coriander seeds - 2 tbsp
Black pepper- 1/2 tsp
fennel seed, kali jeera - 1 tsp each
cloves, cardamom - 2
cinnamon - 1 inch 
cumin - 1 tsp
garam masal powder - 1 tsp (optional)

How to get minced chicken?

option 1. We can buy the minced chicken at any halal shop. Some times they may sell a variety called masala minced chicken. That will make the job easy, as we can straightly add masal powders, bread crumbs and start doing it.

This is the minced masala chicken I bought from a halal shop.

option 2.Otherwise buy the minced chicken and mix all masala powders, salt and finely minced onion , cilantro, mint, green chillies etc (except bread, oil and flour).

option 3.Buy boneless chicken pieces  (red  meat is the best for juicy kebabs) and grind it coarsely.

Method:

While the mixer / blender is dry, powder the bread. keep aside. Separately , powder the puffed channa dhal (dhalia)and keep aside.

Select boneless chicken pieces from thigh (red meat is best here). Breast is also ok, but it won't give a juicy finish.

Grind the boneless chicken meat along with red chilly powder, garam masal,spices, salt.

Finely chop the onion, chilly, cilantro, mint and mix with the minced meat.
Add ginger garlic paste to it.

Add the bread crumbs and powdered dhal to get a thick minced meat dough.(we can use the bread crumbs alone, without any dhal powder or vice versa).

Make seekh kabab by pressing the minced meat around a skewer for about 4-5 inches in length.

This is how I shaped the kebab.

Bake it at 350 deg F and 15 mins both sides.

Serving suggestions:

Serve as starter with lemon wedges, tamarind sweet chutney, raitha etc.
Goes fine as side dish with biryani.

Note:

If we cannot make a correct shape, then add more bread crumbs or dhalia powder.

I add 4 tbsp Extra virgin olive oil or butter per lb and it won't need frying. Moreover all the oil will be evaporated while baking.
The baked ones can be cut into small pieces to make a kofta curry.
For baking : Soak the wooden skewers  in water overnight to avoid burning of the sticks.
If we cook the kebab over gas stove, then use metal skewers.
Dont try to rinse the kheema we buy from shop, as they already prepare kheema after washing and patting the extra moisture. If we wash again, it will get more watery and our koftas won't stick to sticks:)

An update:

Now I corrected my previous mistakes and prepared a good looking(!) kebab. I added more puffed channa dhal powder (pori kadalai mavu) , that made the kebab easy to handle.

Minced chicken with masala

Baked 'chicken sheekh kebab'.

Tips:
1.If there is no time to prepare puffed channa dhal powder, then dry roast a cup of channa dhal flour (besan flour/ kadalai mavu) till it turns mild red and use instead.
I microwave the besan flour for 5 minutes. If microwaving, then do it for a minute , take out stir well and then repeat till it gets a nice aroma and very mild red color.

2. Adding a cup of finely chopped lettuce and some more extra virgin olive oil will yield a very juicy kebab. Adding oil while baking is the best alternative to avoid frying the kebab.

3. Number of kababs from 1 lb  meat: One pound of chicken kheema will yield 8-10 kebabs.