Thursday, 1 April 2010

Pesaha Appam and Paalu

Pesaha Appam is usually made in Christian families on Maundy Thursday/Pesaha Vyazhazhcha. Maundy Thursday is marked by a holy mass in Churches which usually ends by tea time.  On returning home, the family gather around the dining table when the head of the family prays and cuts the pesaha appam, dips it in the paalu and passes it on to the family members.  They all then dine together. This is done as a commemoration of Jesus's Last Supper with his Apostles(disciples), on which he shared unleavened bread and wine with them. The story of the crusicifaction and the last supper is usually told to the little ones this day as an answer to their endless curious questions.  The appam is made with great respect and is decorated with a small cross made from the palm leaves received from church on Palm sunday.  Appam is an Indianised unleavened bread which is made as soon as we grind the batter and is not allowed to ferment. Good Friday followes Maundy Thursday and is supposed to be a fasting day. So the leftover Pesaha is the only lifeline on Good Friday and is usually fought over by the younger family members when hunger strikes... :D


You will need...

For Pesaha Appam:
Rice - 1 glass
Urid dal -1/3 glass
Garlic - 1 clove
Jeera - 1 pinch
Grated Coconut - 1 handfull
Salt - to taste

Soak rice and urid dal separately in water overnight or for 6-8 hours. Grind rice and keep 2 tbsp aside from this.  Grind urid dal and mix into the ground rice.  Grind coconut, garlic and jeera together and mix this into the batter. The batter should be of medium consistency as for idli.  Pour into a greased shallow vessel or idli moulds and decorate with a palm cross on top.  Steam cook for 10-12 minutes.


For Pesaha Paalu:
Melted Jaggery(Sarkkara paavu) - 3/4 cup-1 cup
Coconut milk(thick) - 1 cup
Coconut milk(thin) - 2 cup
Cardamom - 3-4 crushed
  
Mix the melted jaggery and the 2 tbsp ground rice kept aside from appam batter. Let it boil. Add thin coconut milk and boil.  Switch off the heat and add thick coconut milk. Keep stirring and do not let it boil.  Garnish with crushed cardamom. Serve hot with appam. 

Note : 
To melt jaggery, boil jaggery with 1/2 cup water, until melted fully with no lumps.  Strain and use.


Cheers!!!

Tuesday, 30 March 2010

Pappanga Thoran/Sautéed Papaya With Coconut

Papaya is a tropical fruit and has a sweet musky taste when ripe with a soft orange tinted flesh. Been googling about papaya and came to know about few health benefits of the fruit. Papaya-the fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. This enzyme is especially concentrated in the fruit when it is unripe. Papain is extracted to make digestive enzyme dietary supplements.  Vitamin C and vitamin A, which is made in the body from the beta-carotene in papaya, are both needed for the proper function of a healthy immune system. Papaya may therefore be a healthy fruit choice for preventing such illnesses as recurrent ear infections, colds and flu.  It has also got some anti inflammatory effect.  Can read more about the health benefits of papaya here.

In Kerala most of the homes have at least one papaya tree in their backyard!  The raw papayas are used for cooking, usually made into a thoran(sauted with grated coconut)or stir fry.  I'm not very keen on ripe papayas, but when raw and made into a thoran, I'm all 'ga ga' about it. 






You will need...

Raw Papaya - 2 medium
Coconut - 1/4 - 1/2 grated
Green chillies - 3-4 (2 for grinding and 2 chopped)
Jeera - 1 tsp
Turmeric - 1 tsp
Mustard seeds - 1-2 tsp
Shallots(Cheriya ulli) - a handful peeled and sliced
Whole red chillies(dry) - 2-3 split into 2-3 pieces
Curry leaves - few
Salt - to taste


Wash, skin, deseed and grate the papayas into a mixing bowl.  Grind coconut along with 2 green chillies, 2 shallots and jeera.  Add this into the grated papaya.  Add turmeric, salt and mix well.  Keep aside.  In a thick bottomed pan heat oil.  Splutter mustard seeds and saute shallots, red chillies,  chopped green chillies and curry leaves until shallots are translucent.  Add the papaya mixture into it, cover and cook for 7-10 mins in medium heat.  If there is still water left stir fry until all the water is gone. Serve hot with rice.

I'm sending this to the event 'Think Beyond the Usual - Fruits' hosted by Nithu Bala.  She has got an inspiring lovely space, which you can visit by clicking here.




Cheers!!!

Saturday, 27 March 2010

Kozhukatta/Steamed Rice and Coconut Dumplings

Kozhukatta is usually made as a tea time snack.  Back home it is a tradition among Christians to make kozhukatta on the saturday which preceds Palm Sunday.  I'm not sure whether it's the same all over Kerala but it is so in Cochin.  As a child I used to make sure to be an early bird in Church on Palm Sundays and pick the longest palm leaf to make a massive cross with it!!! With the smell of fresh palm leaves and the Hosana singing, Palm Sunday remains special and is called 'Osana Njayar' in Malayalam.  Palm Sunday is the begining of the Holy Week(the week preceding Easter), which is supposed to be spend in good thoughts, prayers and sacrifices.  Reached nowhere in my attempt to find the relevance of kozhukatta on Palm Sunday, but from the time I remember, it is made on the preceding saturday for tea.  Hence that saturday is called Kozhukatta Saniyazhcha which is today!!!


You will need...

For the Coconut Filling:
Melted Jaggery - 1/2 cup
Grated coconut - 1/2 coconut
Cardomom - 3-4 crushed

Add grated coconut into a non stick pan in meduim heat.  Add jaggery and mix well until the coconut is coated well and all the moisture gone.  Sprinkle crushed cardomem and mix well.  Keep it aside.

For the Dough:
Rice Flour - 2 cups
Water - 1 - 1 1/2 cups
Ghee - 1 tbsp
Salt - to taste

Bring water to boil.  Add salt and ghee. Remove from hob.  In a mixing bowl add rice flour.  Pour boiling water into rice flour stirring continously to prevent lumps.  Knead well to form a smooth dough. 


Assembling and cooking:
Take a lemon sized ball of dough with greased hands, mould as shown in figure and stuff with coconut filling(approx 1 tbsp). Close the dough around the filling making a smooth ball.  Add few bay leaves or cinnamon sticks into the water used in the steamer(idly cooker). Steam cook for 15-20 mts. Can be served hot or cold.


Note:
-There can be slight variations on the amount of water needed to make the dough depending on the rice flour used.  I used idiyappam flour. Add water until the mouldable consistancy is reached.
-Usually fresh cinnamon leaves are used in the water used to steam to give the aroma.  I used sticks instead. 
-I have used fresh coconut here which tastes the best. Can use desicated coconut instead. 
-Jaggery can be melted with li'l water and should be strained to remove sediments.  

Friday, 26 March 2010

Moong Dal Dosa/Cherupayattin Parippu Dosa

I'm always on the lookout for low carb/high protein recipes.  I love dosa, but usually decide against it while counting calories and the amount of carb it contains.  Also if I have to have dosa, I like it with a generous coating of ghee.  Today I was lucky enough to bloghop and land on Srivalli's space to discover a recipe which is equally good in taste and at the same time low carb!!!  I instantly soaked moong dal and tried it out.  Here is the outcome...

All the credit for this one goes to Srivalli!!!Thanks dear!!! 



You can see the recipe here.  I made few changes, here are they...

Added 2 green chillies and a small piece of ginger while grinding the batter.  Also added ajwain powder along with jeera into the batter. Sprinkled chopped green chillies, red onions and coriander leaves while making.  I used olive oil spray on top.  Serve hot with any chutney.  I had it with Sanjeev Kapoor's mixed vegetable pickle and the combo was just awesome!!!

Thursday, 25 March 2010

Rice Noodles Upma

A simple breakfast with mild flavours.  Can be done in a jiffy, needs very few ingredients which are most likely to be there in your pantry. Learned this from my friend Vidya who has a wide range of  recipe collection!!!


You will need...

Rice Noodles - 250gms
Onion - 1 big chopped
Tomatto - 1 chopped
Green peas - 1/2 cup(I used frozen)
Green chillies - 3-4 chopped
Curry leaves - few
Mustard seeds - few
Peanuts - few
Jeera - few
Salt - to taste
Oil 

Cook noodles according to packet instructions, drain and keep aside. In a pan add oil, splutter mustard seeds followed by jeera and peanuts.  Throw in onions, green chillies and saute well.  Add the tomatoes, green peas and curry leaves. Saute well.  Add salt and the cooked noodles.  Mix well and serve hot with any chutney of your choice. 


Variation:
Can garnish with a handful of coconut ground with few coriander leaves. 
If you like it yellow add a pinch of turmeric powder before adding the tomatoes.

Tuesday, 23 March 2010

A Birthday Cake and Few Awards!!!

Hi friends, as many of you might have noticed my blog has been inactive for almost a month now.  Sorry for disappearing just like that without any notice, but then it was not a planned one.  It started with me being unwell and later a motivation fatigue to cook.  Few of you have been asking about my absence. Thanks for asking, I'm fine now but still have'nt started to cook anything bloggable just because of sheer laziness.  So here I'm posting a cake I made for my better half's birthday last year.

Since I did this when I was not a regular blogger, I don't have the step by step clicks.  To see a similar cake's demo please click here.







There are few awards which where long due to acknowledge.  Here goes...

Ganga of My Favourite Foods, Cool Lassie of Pan Gravy Kadai Curry and Aparna of Ladies Special Adukkala have passed on this lovely award!!! Thanks a lot dearies!!!


Rules for accepting the award:
Thank the giver, display the award and brag about it, say 10 honest new things about yourself and pass it on to 10 people.

Me Me... :)

1. Whenever I cook I think of my mom, trying to do things the way she does.  I have always wanted to be just like her.
2. Make a wish upon a fallen eyelash and I got my son and hubby into the habit.  I literally nag my hubby to do so. 
3. I am a strong believer in God and any debate or doubt about the existance of the supreme power takes me into a panicky, insecure state of mind.
4. Get uncomfortable, cautious and apprehensive about strangers who try to be very friendly/talkative. I don't warm up to strangers until I know them better.
5. I love music.  I can listen to old melodies, MJ and Lady Gaga with the same passion and enthusiasm.  Though a li'l biased towards soft melodies.
6. Always concious about what I eat, keep a count on calories and I check my weight many times a day and I get my legs pulled often by friends for doing this.
7. Easily angered, stubborn and at times rebellious but getting mellowed with each year of marriage, thanks to my cool, calm, liberal best half!!! I had a very strict orthodox upbringing and marriage was like a door opened to have all the freedom I craved for as a teenager.
8. At my worse when I have to deal with aggressive, intrusive and over inquisitive people. Their questions and ways affect my nerves and I just can't tolerate them.
9. Like everything feminine. Love laces, frills, pinks and pretty lingerie.  If I can't find what I'm looking for while shopping,  I end up buying lingerie to soothe my disappoinment.
10. I adore my friends.  They are treated very special and are pampered often with lot of attention and quality time.  I value friendship, believe in accepting a friend as he/she is and respect their likes and dislikes.  Hate possesiveness and rivalry among friends and try my level best to avoid both.

Tired of hearing about me????? :D

I'm passing this on to TinaDollyJagruthiSunitha(for A Pensive Adagio as well) and NamithaSarahVrindaFathima,VineethaMythreyi Dilip, Sushma Mallya and Preethi Rajeev . Please accept this award and looking forward to hear more about you. :)

Hamaree Rasoi and Ganga has given me this lovely one.  Thanks a lot for considering me worthy of this!!!



Preethi Rajeev has passed the Kreativ Blogger Award!!! Thanks Preethi!!!


I would like to pass these awards to all my blogger friends.  I find all of you very smart and creative and that is why you all are here in blogosphere!!! So please feel free to accept these awards. :)

Cheers!!!

Friday, 26 February 2010

Chinese Fried Rice

Chinese fried rice is a colorful one which looks very charming, especially to the little ones.  This is one of the favourites of my lil champ. 


You will need...
Basmati rice - 2 cups
Bell Pepper (Red, Green, Yellow, Orange) - 1 each sliced thin
Carrots - 1 big or 2 medium cut into thin stripes
Spring onions - chopped (whites and greens seperated)
Mushrooms - 200 gms sliced
Cabbage - 100 gmscut into thin stripes
Celery - 1 stick chopped
Chicken - 1 cup cooked and shredded
Eggs - 6
Milk - 2-3 tbsp
Cocktail prawns - 200gms
White pepper powder - 1 tsp
Msg(Ajinomotto) - a pinch(optional) I did'nt use.
Vinegar - 1 tsp
Soya sauce - 1 tbsp
Chilli sauce - 1 tbsp
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Salt - as needed
Sesame Oil


Wash and soak rice in water for 20-30 mts.  Cook with salt, few drops of oil and plenty of water until 3/4 done.  Drain and spread on a tray to prevent from getting cooked further. In a wok add oil, stir fry the veggies other than celery and spring onions in batches.  If all of them are stir fried together, there is a chance for them to get overcooked and loose the crispiness. Beat eggs in a bowl with milk and salt.  Scramble fry them in the same wok. Keep aside.  Add some more oil in the wok and add spring onion whites, ginger paste, garlic paste and stir fry for few minutes.  Now add prawns and fry until all the water disappears.  Add all the stir fried vegetables, celery and chicken. Stir fry for few minutes.  Add white pepper powder,msg, vinegar, soya sauce, chilli sauce and stir fry for a minute.  Finally add rice and spring onion greens.  Mix well. Check for salt and add if needed.  Serve hot with any chinese/cantonese accompaniments.

Have a nice weekend!!!

Tuesday, 23 February 2010

Sweet and Sour Pork

During the first few weeks of our marriage, we were on a marathon race, visting a long list of houses chosen by our parents!!!  It really was an ordeal when, like all newly weds, we too wanted to be alone and with ourselves.  But excuses were not granted.  Off we went racing, me wearing a five kilo heavy brocade saree which pricked me all over and another five kilo of ornaments which gave my body complete shelter from the sun!!! And as a newly wed, you need to be extremely polite and for that, consuming whatever offered to eat or drink is mandatory!!!   After a couple of visits I had my bladder bombarding with a melange of juice, squash, wine, tea/coffee and what not!!!

And for us, the marathon race continues ever after!!!  Since we visit Cochin only once in a year, our parents work as a unit, making sure that we visit 101 houses and get enough excersice and lot of fluids to drink!!!  A healthy homeland visit indeed!!!

You might be thinking why I'm talking about a totaly different topic under the heading 'Sweet and Sour Pork'!!!  Its because this dish reminds me of my newly wed days!!!  It was at one such visit that we got to eat an extremely delicious sweet and sour pork,  prepared by one of my aunts. I hogged on it like a teenager, unthoughtfull of all the prep talks given by mom on being polite and graceful.  Aunt gave me the recipe and here it is with slight changes. Hope you will enjoy this as much we did...


You will need...

Pork belly strips - 500gm diced
Green bell pepper - 1/2 cut into squares
Red bell pepper - 1/2 cut itno squares
Onion - 1 cut itno squares
Cabbage - 1/2 cup cut into squares
Carrots - 1/2 cup sliced into round disks
Pineapple chunks - 1/2 cup
Dark Soya sauce - 2 tbsp
Vinegar - 2 tbsp
Tomatto ketchup - 1 tbsp
Chilli sauce - 1 tbsp
White pepper powder - 1 tsp
Chilly flakes - 1 tsp
Cornflour - 1 tbsp
Sugar - 1-2 tsp
Ajinomotto(Monosodium Glutamate) - a pinch(optional)
Salt - to taste
Oil - as needed. (preferably sesame oil)

For the batter:
Cornflour - 1/4 cup
Plain flour - 1/4 cup
Eggs - 1
Salt - to taste
Sugar - to taste or 2 tsp
Vinegar - 1 tsp
Soya sauce - 1 tbsp

Mix all the ingredients to form a thick batter, adding lukewarm water if needed.


Directions:
Pressure cook the pork with little salt, pepper and 1 tsp soya sauce.  Drain out the pieces and reserve the stock.  Dip the pieces in the prepared batter and deep fry in batches.  Keep aside. Add soya sauce, cornflour, vinegar, sugar, tomatto sauce, chilli sauce, white pepper powder, chilli flakes and salt into the pork stock and mix well.  In a thick bottomed pan or wok stir fry all the vegetables in sesame oil for about 5 minutes(the vegetables should remain crisp like in all chinese preparations) or until done in high heat. Add the prepared sauce and ajinomotto into it and let it boil.  Add the fried pork pieces and continue cooking for two more minutes or until few minutes to the consistancy you need.  Serve hot with chowmein or chinese fried rice.  Can be served as an appetizer as well.


Note: 
The consistancy of the gravy gets thicker upon standing.  So can take it off heat a few minutes before reaching the desired consistancy.

Sunday, 21 February 2010

Achinga Chemmeen Ettu Ularthiyathu/Long Beans-Prawns Stir Fry

Adding prawns into veg stir fries is quite popular in Cochin.  Should be an invention from a clever, innovative granny who tried to trick her family into eating more greens.  Who can abandon prawns, even if they are peeping out of greens!!!


You will need...
Achinga/Long Beans - 500 gms cut into 1 inch long pieces
Small prawns/cocktail prawns - 100 gms
Onion - 1 sliced
Green Chillies - 2-3 slitted lengthwise
Turmeric powder- 1/2 tsp
Chilli flakes - 1 tsp
Shallots - few sliced
Curry leaves - few
Salt - to taste
Oil

Peel and cook prawns with little salt and turmeric. Keep aside.  Cover and cook long beans with sliced onions, green chillies, few drops of oil, salt and turmeric powder in medium heat until half cooked. In a thick bottomed pan heat oil and saute shallots and curry leaves. Add chilli flakes and saute for one minute. Add prawns and cooked beans.  Stir fry until dry.  Serve hot.

Thursday, 18 February 2010

Honey Glazed Pineapple Cake

Pineapple cake is the one I have baked the most. Got this recipe from the 2005 Christmas edition of the Vanitha magazine.  There were number of cake recipies in that edition, posted by many expert chefs. I cut those pages out and stuck into my recipe book and they have stuck with me till date!



You will need...

Self raising flour - 225gms
Butter - 250gms
Caster sugar - 250gms
Eggs - 5
Lemon juice - 1 lemon's
Glaced cherries - few
Cinnamon powder - 1/2 tsp
Pineapple essence - 1 tsp
Canned pineapple rings - 9-10
Honey to brush


Make sure that the butter and eggs are kept in room temperature for sufficient time.  Seperate egg yolks and white and keep both aside. Chop four slices of pineapple into fine pieces and gently squeeze out the juice. Keep the pieces aside. In a mixing bowl mix butter and caster sugar well, preferably with an electric hand mixer.  Add egg yolks and mix well.  Add lemon juice, cinnamon powder, pineapple essence and mix well.  Take out the hand mixer, add pineapple pieces and mix well with a spatula. Beat egg whites seperate until stiff peaks form and fold into the mixture(mix gently, avoid vigorous stirring to maintain the frothiness of egg whites).  Line the bottom of the baking tin with baking parchment(preferably 2 layers) and arrange the pineapple pieces and cherries as in the picture or according to your liking.  Pour the batter on top. Preheat the oven to 200 degree celcius or gas mark 5 and bake for 30 minutes or until a skewer inserted in the middle comes out clean.  Cool on wire rack, place it upside down on a cake stand, pour honey on top and spread it out with a pastry brush.

This cake can be moistened and is good to serve as a dessert. To moisten you will need...
Pineapple juice - 1/2 cup
Sugar - 2 tbsp
Rum - 2 tbsp(optional)
Mix everything together and sprinkle on top of the cake evenly before taking out of the tin.


Note:
If you are planning to decorate the cake with sugarpaste or fondant, avoid the pineapple and cherry base. 
If you are using plain flour instead of self raising one, swift the flour with 1/2 tsp of baking powder.
You can divide the batter into three, bake three thin layers and assemble with fresh cream and cherry filling like for black forest, finishing with fresh cream frosting.


Tuesday, 16 February 2010

A Pink Birthday Cake!

A birthday cake for a little girl who is very fond of books.  She's my son's schoolmate as well as my friend's daughter.  We had a wonderful party at their place - the highlights were the dance floor and the karaoke singing which kept as awake till the early morning hours of Valentine's day. Some of the songs have still not left my lips...Kabhi Kabhi Mere Dil Mein...How I love music!!! Had a gala time... :)  

This time I've got the step by step snaps for you :)






I am a book-taught ametuer in cake decoration.  Few of the techniques I use here might not be the proper proffesional way.  

Things you will need...

A little patience, no special talent other than this is needed
A cake 
White Icing/Sugar Paste or Fondant
Marzipan - 500gm
Sugar Modelling tool kit(if you don't have can adjust with few kitchen equipments and cocktail sticks)
Paste food color
Marmalade(shredless) or any jam without bits
Cocktail sticks
Pastry brush
Icing Sugar
Rolling pin
Paint Brushes(preferably sabel hair brushes) - few of the different sizes
Non stick icing sheet
Cake board/stand
Cling film
Flower cutter - 3 different sizes
Wafer Biscuits

Marmalade glace:
To marzipan a cake you need a glace which helps the marzipan to stick to the cake.  I have used marmalade glace here. To make marmalade glace you will need...
Marmalede - 200 gm
Water - 45ml
Place marmalade and water in a saucepan and heat gently until the marmalade dissolves fully.  Bring to boil.  Take off heat and set it aside to cool. 
Note:
Any jam without bits can be used.  If using a jam with bits, strain after boiling. 


Marzipaning  the Cake:
Marzipaning is essential for a smooth, even, blemish free cake. To do this unwrap the cake and remove the lining paper.  Place the cake on the cake board, lightly roll the cake with a rolling pin to flatten slightly.  Brush the top and side with marmalade glace.  Knead the marzipan to make it smooth.  Sprikle the work surface with seived icing sugar.  Roll out the marzipan to suit the shape of the cake. To transfer it on to the cake, roll the marzipan loosely around the rolling pin.  Lift the rolling pin with the marzipan on it and place it on top of the cake positioning it correctly.  Smooth it and trim off the extra lengths. Save the extras for later use. Some people don't like the taste of marzipan. In that case use sugarpaste instead. Check out the links I've given below for a clearer understanding.


To make the sofa:
To make the sofa arrange the wafer biscuits as shown in the figure(let your imagination run wild, personalise your sofa, love seat or even couch, to your liking).  You might need to trim off the extra lengths of the wafers which makes the handles. Once you are happy with the look, stick them together with marmalade glace. I have used marzipan to stick the back rest.  Employ marzipan wherever you find it difficult to stick with just marmalade glace.  Make the side table with same techniques.  Can cut the wafers to a size of ur liking.  Use a sharp knife while cutting to prevent the chipped edges.  Once assembled you need to cover it with marzipan to get a smooth finish for the sugarpaste decoration. Can do this by bushing maramalade glaze on the sofa, roll out the marzipan on a smooth dusted surface  and cut it into desired shapes.  I used a ruler to measure and cut it with the tool shown in figure.  The tools are very handy, helps to attain better perfection and worth the price.  I highly recommend them.  


Colouring Sugar paste:
You can manage with just the primary colours red, blue, yellow and black.  Other colors can be obtained by mixing these.  It's better to buy brown since you need to knead way too much to obtain the color with red and green.  I'm giving few combinations here. You might be knowing these combinations already, but just in case if you don't remember, here it is...
Red+Yellow= Orange, when a small tinge of both are used with white as the sugarpaste base you can get skin colour.  
Blue+Yellow=Green
Red+Blue=Purple
Green+Red=Brown

The sugarpaste I used here is storebought and comes white in colour.  You can make sugarpaste at home(I've never tried, choosing the easier option since decorating itself is so time consuming). If you need the recipe for sugarpaste please feel free to ask.  Coming to coloring, we need paste colors for this, powder colors can also be used eventhough pastes are more effective.  Take as much as sugrapaste you need.  With the help a cocktail stick transfer the color paste to the sugarpaste.  Go slow starting with very less color since the paste colours are very concetrated.  Knead until you get an even finish.  Cover the sugarpaste with cling film until use to prevent drying out.(Kneading is the toughest part for me...phew...)


I used dark brown for sofa and covered the marzipaned sofa and side table with brown sugarpaste, following the same steps as we did for marzipan covering.  


For the side piping in pink, color the sugarpaste with very little red and you can get pink.  To get the piping threads  use an icing gun(i don't have one) or if you are familiar with the idiyappam press(chakli maker, shown in figure) use that(it's very handy, I use it for all my sugarpaste attempts).  Stick the piping along the sides. To stick, brush water lightly with a 0 brush. Cut out different shades of pink flowers with the flower cutter and decorate the sofa with it. Stick using water.  If you dont have flower cutter make small balls of sugarpaste and flatten it with hand to get polka dots of different sizes.  This would look equally good. To make the drawers I have cut out sugar paste oblongs and marked the edge design with the tool shown in figure.  



The frills can be made by rolling cocktail sticks along one side of sugrapaste stripes.  See figure.


Sugar paste Figure:
To get the skin colour add very little red and yellow to the white sugarpaste.  For the hair I used the chakli press(icing gun) or can make this with the help of a seive.  Press a small ball of sugarpaste through the seive, you can get fine strands. Mould the body parts as shown in figure. Assemble them on the sofa.  Two tones of frills can be used for the skirt. For the eyes prick the face with cocktail stick tipped with black color.  The tool used for mouth is shown in figure. Use water to stick the body parts together.


Sugarpaste Books:

Table Lamp:

Slippers:

By the time i reached the flower cushion I was running short of time and missed out the clicks. If you are really keen on it, let me know, I can do it again and post the pictures for you. I am a last minute doer and usually finishes things in the nick of time.

Here are few links and refernces which might come handy.
Book Reference:  The International School of Sugarcraft Books 1 and 2 by Nicolas Lodge.


I have tried to be as clear as possible.  If you have any questions please feel free to ask, I'll be happy to help. 

Monday, 15 February 2010

Mutta Thilappichathu/Egg Curry and Awards!!!

Soon after marriage, I got an exposure to the darker sides of the deal - on one side were the hearts & teddy bears but on the other side was the challenge of cooking on your own!  Like the majority, I also started my culinary experiments with eggs.  A bit ridiculous in my case!!!  Mom had made me attend a cooking course as part of her 'marriage training' where I learned many delicacies like biriyani, fried rice, cakes, samossas etc that made me overconfident while stepping into my own kitchen only to realise with shock that I never learned to make normal plain matta(Kerala brown rice) or a dal curry or upma let alone cleaning and cutting fish.  As a result the dining table during our honeymoon days was a flop show ramp with sticky upma, overcooked rice, mashed cabbage mezhukkupuratti and the best of all, the show stopper - fried fish with the scales on!!! Poor A - my everfaithful guinea pig, was like 'A Husband in Horror-land'!!! How he would have regreted for not earning the basic kitchen survival techniques instead of washing vessels for his buddies who did all the cooking during his bachelorhood.

Coming to the topic, mutta thilappichathu is an easy preparation where the eggs are not preboiled.  Here we are adding them directly into the gravy, saving time that way and since they are getting cooked in the gravy more flavours get absorbed by the eggs making it more tastier.  


You will need...

Eggs - 6
Shallots(cheriya ulli) - 6-7 sliced
Green chillies - 3-4 slitted lengthwise
Curry leaves - few
Ginger - 1/2 inc piece crushed
Vinegar - 1 tbsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Salt - to taste
Water - 1 cup
Milk - 1/2 cup
Oil - as needed


Soak turmeric and chilly powders in little water to a paste and keep aside. In a heavy bottomed pan or curry chatti(terracotta cooking pan) heat oil, saute shallots, green chillies and ginger until onions are translucent.  Reduce heat and add the soaked turmeric and chilly paste and saute for 2 minutes.  Add water, vinegar and salt, let it boil in high heat.  Break eggs into the bubbling gravy.  Do not stir, cover and cook in medium heat for 12-15 minutes.  Turn the eggs and let it cook without cover until the gravy reduces to half(steps are shown in the picture). Reduce heat and add milk.  Do not let it boil.  Serve hot with rice or roti. 

Now Coming to the Awards!!! Yippeee got a handful!!!  Thanking all my blogger friends for all the encouragement, motivation and support!!!

Jisha of Jisha's Kitchen, Swapna of SwapnaSridhar and Aparna of Ladies Special Adukkala has passed this lovely Award. Thanks a ton dearies!!!



Saraswathy of Sara's Corner, Swapna of SwapnaSridhar, Aparna of Ladies Special Adukkala has awarded me with this one.  Thank you all!!! 


Sarah of Vazhayila and Aparna of Ladies Special Adukkala has passed the Blog Loving Award to me.  Thanks a lot Aparna and Sarah!!!


I would like to pass these three Awards to all my blogger friends!!!

Swapna of SwapnaSridhar passed the Kreative Blogger Award to me. Thanks Swapna!!! 


The rules for accepting this award are 

Thank the person who gave you the award.
Copy the award to your blog.
Place a link to their blog.
Name 7 things people don't know about you.
Nominate 7 bloggers.
Place a link to those bloggers.
Place a comment letting those bloggers know about the award.

I have been tagged before.  To know more about me click here.

I would like to share this award with


Phew...that was quite long...Thanks again!!!