Monday, April 13, 2009
I love eating seafood and Prawns are one of my favorite. I've made them in a coconut gravy and a cilantro lime gravy. This one is very flavorful with the sweetness of onions and the tartness from the tomatoes. It also had a good amount of spice to it from the garam masala which is basically a mixture of a few different spices ground up together. This is the first time i've made them in the tomato and onion gravy. Another dish that i grew up eating. Mom's cooking is always the best and to learn from the top chef is even better:)) Here's the recipe: ( serves 4 ppl)
1 pound Shrimp headed and cleaned
2 meduim red onions chopped fine
2 roma tomatoes or any other type
1/4 tspn turmeric powder
1 tbsp garam masala
1 tbsp fresh ginger,garlic and chili paste
a handful of chopped cilantro for garnishing
salt to taste
1)In a large pan, heat some oil and cook onions with the lid on until onions are well cooked. about 5 to 10 mins on medium heat. Stir frequently to prevent onions from browning to fast.
2) Add in the tomatoes and cooked for another 5 mins. Add in turmeric powder, fresh paste, and salt and cook for about 2 to 3 mins
3) Toss in the shrimp and cook until done. Add in garam masala and cilantro. Mix and serve with roti or rice.
Friday, April 3, 2009
~ Rava Dosa ~
1cup Rice Flour
1/2 cup Rava
1 tbsp mainda
Finely chopped onions
Finely chopped Ginger
Curry leaves ( tear into half)
Mix all the ingredients together with water and add some salt to taste. Let it sit for about 2 hrs before making it. Make it into a thin batter. Make it in a non stick pan using a little cup to pour a thin layer. Put a little oil on the batter after it's poured into the pan and let it cook till a little crispy and brown
Fresh grated coconut
ginger ( cubed )
dried red chilli
chana dal 2 tbsp
1) In a pan, heat some oil and saute the chana dal, curry leaves and dried chilli for 3 mins on med heat.
2)Add in the chopped onions, tomatoes and ginger and cook for another 3 mins.
3) Add in the coconut and mix well, add some salt to taste.
4) Let it cool a little and blend in well in a blender until it's a thick puree.
5) In a smal pan heat some oil and add mustard seeds, when seed are done popping, add some Hing and pour over the chutney. Mix and eat!!!
1 medium onion
3 medium tomatoes
chana dal 2 tbsp
dried red chilli
1) In a pan with some oil, saute jeera, curry leaves and chana dal for 3 mins
2)Add the onions and tomatoes and cook till tomatoes are well cooked
3) Let it cool and blend it to make a smooth puree. At this point, add a little salt to taste a some lemon juice is tomatoes are not sour. This chutney should be a little tart and spicy.
2 medium patotoes (cooked, peeled and cubed)
1 tbspoon fresh ginger, garlic and chili paste
1 tbsp corriander powder
1 onion sliced
1/4 Urad Daal ( soaked )
a pinch of turmeric powder
In a pan, heat up some oild an cooked the soaked urad daal till light brown. Remove and set aside. Add in the onions and saute for 3 mins. Add in turmeric powder, Fresh paste salt to taste and cook for another 2 mins. Add potatoes, urad daal and corriander powder. Mix well and serve with Dosa.
Wednesday, April 1, 2009
My daughter Sophia is turning 1 in less than a month and i want to try and make her birthday cupcakes myself. I just love the freshness of lemon in cakes and cookies and decided to give this recipe a try. Of course i mixed and match a few different recipes to come up with this cupcake. I had a lemon cupcake a few weeks ago that just left me in awe . My search for a lemon cupcake began and here it is! They came out great, except i'd like the buttercream frosting to be a little thicker and fluffier. I'll keep working on that till i get it. My husband tried them and said they were sinfully delicious!! I'll be bringing some of the cupcakes to our playdate tomorrow and see how it goes. Here's the recipe i used:
*I added a lemon cream cheese filling to the vanilla cupcakes and for that use 8oz cream cheese, 1/3 cup sugar, lemon zest and some lemon juice/lemon extract. When putting it as a filling, fill cupcake liners 1/4 way with batter, put a dallop of filling and top it of with more batter until 3/4 full.
~ Vanilla Cupcakes~
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
~ Lemon Buttercream Frosting~
- 3 1/2 cups confectioners sugar
- 1/2 cup of butter (1 stick) softened
- 1 t vanilla
- 1 T lemon zest (the rind of a lemon)
- 2 T lemon juice
- mix the butter, lemon zest and vanilla together, making sure all the lumps are gone.
- by the 1/2 cup, mix in the sugar.
- once the sugar is all in the bowl, cream on "high" for two minutes. (I use this time to clean up)
- mix in lemon juice.
- spread heartily on cupcakes, and enjoy!