Ingredients

Ripe Kerala Banana – 4

All purpose flour/ Maida – 1 cup

Fine rice flour – 2 tbsp

Turmeric powder – a pinch

Water – as required

Baking soda – 1/8 tsp

Sugar – 1 tsp

Salt – 1/4 tsp

Oil – for frying

Method

Remove the skin of the bananas and cut them lengthwise and cut each piece into two.  Make a batter using maida, rice flour, turmeric powder, baking soda, sugar and salt by adding enough water.  The batter should not be too thin.  Add more maida if it is too thin and add more water if it is too thick.  Heat oil in a kadai and dip each banana piece in the batter and very carefully put them into the oil.  Reduce the heat to medium.  When once side is light golden brown in color, turn it and fry the other side too.  If the heat is too much the banana will not be cooked properly.  Drain and transfer to a kitchen tissue.  Now super tasty ‘Pazham Pori’ is ready to serve.  ‘Pazham Pori/ Ethakka Appam/ Banana Fry’ is a snack anyone would love to have!  Serve it along with hot tea and enjoy with your kids and family members!!!

Ingredients

Thai Jasmine rice/ Jeera Samba rice – 2 cups

Water – 3 cups

Boneless chicken – 200 gm

Water – 1 1/2 cups

Garlic – 1 big finely minced

Onions – 2 medium chopped

Carrots – 2 medium chopped

Beans – 100 gm chopped

Capsicum – 1 chopped

Leeks – 1 chopped

Spring onions – 1 cup chopped

Eggs – 3

Soya sauce – 3 tsp

Pepper powder – 1/2 tsp

Aginomotto/ MSG – 1/4 tsp (optional)

Sugar – 1/4 tsp

Salt – to taste

Oil – 3 tbsp

Method

Pour 3 cups of water into a rice cooker and add washed rice and salt.  Cook till done.  Allow the rice to cool.  Cook the chicken pieces in 1 1/2 cups of water, adding a little bit of salt.  Take them out of the broth and allow to cool.  Chop them into 2″ pieces.  Keep aside the broth.  In a large non-stick pan, heat oil and add finely minced garlic.  Fry till the aroma comes out.  Add the onions and fry till light brown.  Now add carrots, beans, capsicum and leeks.  Fry for a minute and add 1/2 cup of chicken broth.  Cook on a high flame till the vegetables absorb the broth.  Add the chicken pieces, pepper powder and salt.  Fry for a minute.  Make a well in the middle and add beaten eggs.  Stir fry the eggs and then fry it along with the vegetables and chicken.  Now add the rice, soya sauce, sugar and aginomotto.  Fry on a high flame for about 2 minutes and switch off the flame.  Enjoy!!!

I served this delicious ‘Chicken Fried Rice’ with Chilly Chicken. 

Wish You All A Very Happy New Year!

Hope you all had an enjoyable time during Christmas and throughout the Holiday Season…!  ‘Peanut Butterscotch Cake’ is a delicious cake which you can make for the New Year celebrations.  I am sure all your friends and family will like it!

Ingredients

Butter – 45 + 120g

Brown Sugar – 1/3 + 1 cups

Roasted Peanut halves – 1/2 cup

All purpose flour – 1 1/2 cups

Baking powder – 1 1/2 tsp

Vanilla essence – 1 tsp

Milk – 3/4 cup

Salt – 1/4 tsp

Eggs – 2

Method

Preheat the oven to 180 degree C/ 350 degree F.  Grease an 8 inch round cake tin and line the base and side with baking paper.  Soften 45 g of the butter and add 1/3 cup of brown sugar to it.  Mix until smooth and creamy.  Spread it over the base of the tin.  Arrange the peanut halves, flat sides up over this mixture.  Mix flour with baking powder and salt.  Combine the remaining butter and sugar in a bowl.  Add eggs one at a time and beat with an electric beater. Add vanilla essence.  Fold in the flour, alternating with milk.  Spoon the mixture into the prepared tin and smooth the top with a spatula.  Bake for 30 minutes or until a skewer comes out clean when inserted in the center of the cake.  Set aside for 15 minutes and then turn onto a serving plate.  Yummy ‘Peanut Butterscotch Cake’ can be served warm or cold.

I am sending ‘Peanut Butterscotch Cake’ to Sara for the event “Cakes n Cookies” and to Divya for the event “Show Me Your Cake”

Today I am posting a quick and easy way to make ‘Carrot Halwa’ using microwave.  ‘Carrot Halwa’ is a well known traditional Indian sweet which is usually made during festivals.  So dear friends, make this delicious dessert within no time and enjoy with your kids!

I am sending yummy ‘Carrot Halwa’ to Paru for the event “MEC: Sweets ‘n’ Savouries” which was started by Srivalli

Ingredients

Grated Carrots – 300 gm

Sugar – 3/4 cup

Ghee – 1/4 cup

Milk powder – 1/2 cup

Cashew nuts – 10

Golden raisins – 1 tbsp

Cardamom essence – 1 tsp

Method

Mix the grated carrots with sugar and ghee in a microwave bowl.  Close with a lid and microwave for 8 minutes.  Take out and add milk powder, cashew nuts, raisins and cardamom essence.  Mix well, cover with the lid and microwave for 3 minutes.  Take out and stir well.  Microwave for 1 minute more.  Let it stand for 5 minutes in the microwave.  Serve warm and enjoy!

You can add cardamom powder instead of cardamom essence.

Microwave timings may vary according to watts.  So adjust the timings as suited to your microwave.

Awards

My friends Sarah and Sangi have given me this lovely award.  Thank you dearies for your love!

Dearest Sarah has passed on this beautiful award.  Thanks a lot Sarah!

I would like to pass on these two awards to Happy Cook, Jeena, Sangeetha, Ivy and Cynthia

Barbecue Chicken is something my kids love for dinner…!  It is a simple and delicious chicken dish which is also healthy because of the use of very little oil in the preparation!  Here I am posting my recipe for Barbecue Chicken.

Yummy Barbecue Chicken is off to Radhika for the “Food for 7 Stages of Life – Kids Special Event” which is co-hosted by Sudheshna

Ingredients

Chicken thighs and legs – 1 kg

Ginger garlic paste – 1 tbsp

Pepper powder – 1 tsp

Barbecue sauce  – 5 tbsp

Honey – 1 tbsp

Vinegar – 2 tbsp

Salt – to taste

Olive oil – 1 tbsp

Method

Clean the chicken pieces and squeeze them to remove excess water.  Make deep cuts on the chicken pieces.  Add ginger garlic paste, pepper powder, barbecue sauce, honey, vinegar, olive oil and salt to the chicken pieces and mix well.  Marinate the chicken pieces overnight or alt least for 4 hrs.  Preheat the grill for 10 minutes.  Smear a tsp of oil on to a flat non- stick baking tray and arrange the chicken pieces on it.  Grill the chicken for 20 minutes on one side.  Take out the tray and pour the juices from the tray on to the pieces.  Turn the chicken pieces and grill for another 20 minutes.  Take out the tray and pour the juices from the sides of the tray on to the chicken pieces.  Grill for another 5 to 10 minutes.  Arrange the chicken pieces on a bed of cabbage leaves and pour the left over gravy on top of the pieces.  Serve hot with any bread of your choice and steamed vegetables.  Enjoy with your kids!

Ingredients

Whole Wheat flour – 3 cups

Salt – to taste

Water – as needed

Ghee – as required

For the Filling

Potatoes – 4 boiled

Onions – 2 finely chopped

Ginger – 1 tsp finely chopped

Green chillies – 4 finely chopped

Cumin seeds – 1/2 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1/4 tsp

Coriander leaves – 1 tbsp chopped

Salt – to taste

Oil – 1 tbsp

Method

Take the flour in a bowl and add salt and mix well.  Add water little at a time and knead it into a pliable dough.  Cover the bowl with a lid and keep aside for 30 minutes.  Meanwhile, peel and mash the potatoes.  Heat oil in a non-stick pan and splutter cumin seeds.  Add the onions, ginger and green chillies.  Saute till the onions turn pink.  Add turmeric powder and garam masala.  Stir and add the mashed potatoes, coriander leaves and salt.  Mix well and switch off the flame.  Allow the mixture to cool.  Knead the dough  again and make medium lemon sized balls.  Take one ball of the dough and roll into a thick roti.  Place a medium lemon sized ball of the filling on it.  Bring all the edges of the roti together and seal tightly.  Make sure that the entire filling is covered.  Flatten it and roll into a thick Paratha dusting with flour.  Fry on a tava/ griddle pouring ghee on both sides.  Repeat the process with the rest of the balls.  Serve delicious Aloo Paratha with yoghurt and pickle.

I am sending yummy Aloo Paratha to Sireesha for the event “CFK- Wheat” which is authored by Sharmi

Ingredients

Minced Beef – 1 kg

Potatoes – 4

Onions – 3 big chopped

Ginger – 2′” piece minced

Green chillies – 4 minced

Pepper powder – 3/4 tsp

Garam masala – 2 tsp

Salt – to taste

Oil – 1 tbsp

Eggs – 2 beaten

Bread crumbs – as required

Oil – for frying

Method

Boil the potatoes and mash them well.  Cook the minced beef with enough water and salt.  Evapourate excess water and allow it to cool.  Heat oil in a non-stick pan and saute onions, ginger and green chillies till the onions are light brown.  Add pepper powder and garam masala and fry for a minute.  Take the cooked mince in a vessel and break the lumps, if any.  Add the mashed potatoes and mix well.  Now add the sauted onion mixture and mix well.  Add more salt if needed.  Shape it into oval shaped cutlets.  Take a cutlet, dip it in beaten egg and coat with bread crumbs.  Repeat the process with the rest of the cutlets.  You can freeze the beef cutlets at this stage.  Deep fry the cutlets on a medium flame and serve hot with tomato sauce.  Enjoy yummy beef cutlets with your kids!

‘Orange Cake’ is a perfect tea time snack you can serve to your guests.  I am sure they will love it…   Here is my recipe for the yummy ‘Orange Cake’ which is a hit in my family!

This is my entry for the event “Monthly Mingle: High Tea Treats” hosted by Aparna which was started by Meeta

I am also sending this yummy Orange Cake to my dear old friend Mansi for her event “A Sweet Celebration”

Ingredients

All purpose flour/ Maida – 2 cups

Baking powder – 2 tsp

Salt – 1/4 tsp

Sugar – 1 1/4 cup

Butter – 1/2 cup

Eggs – 2

Milk – 1/3 cup

Orange juice – 1/4 cup

Orange rind – 1/2 tsp

Orange essence – 1 tsp

Orange red colour – a pinch

Method

Mix maida with baking powder and salt.  Keep aside.  Cream butter and sugar in a bowl.  Add eggs one at a time and blend well.  Add orange juice, orange rind and the essence.  Dissolve orange red colour in milk and add it to the mixture, alternating with the flour and fold in.  Pour into a prepared cake mould.  Bake in a preheated oven on 350 degree F or 175 degree C for 30 minutes or until a skewer inserted in the middle comes out clean.  Leave it in the oven for 10 minutes.  Take out and allow it to cool completely before serving.  Enjoy with your loved ones!

‘Chocolate Cake’ is my son’s favorite cake.  The dark color and the softness of the cake is irresistible!  It is so yum that you will ask for more…!  I avoid icing on my cakes for health reasons, but you can decorate the cake with any icing of your choice.

This ‘Chocolate Cake’ is off to Hema’s event “CFK: Chocolate” which was started by Sharmi

I am also sending the cake for the event “Kid’s Delight ” hosted by Srivalli

Ingredients

All purpose flour/ Maida – 2 3/4 cups

Baking powder – 1/2 tsp

Baking soda – 2 tsp

Salt – 1/2 tsp

Cocoa powder – 1 cup

Boiling water – 2 cups

Vanilla Essence – 1 1/2 tsp

Butter – 1 cup

Sugar – 2 1/4 cup

Eggs – 4

Method

Pour boiling water over cocoa and whisk until smooth.  Let it cool.  Mix together flour, baking powder, baking soda and salt.  Keep aside.  Cream butter and sugar in a bowl.  Add each egg and blend well.  Add the vanilla and mix well.  Add flour mixture alternately with cocoa mixture and fold in.  Pour into prepared cake moulds.  Bake in a preheated oven on 350 degree F or 175 degree C for 25 to 30 minutes or until a skewer inserted in the middle comes out clean.  Leave it in the oven for 10 minutes.  Take out and allow it to cool completely before serving.  Enjoy with your kids!

I think most of you are familiar with the savoury “Chakka Puzhukku”.  But I have never come across any posts regarding the “Sweet Chakka Puzhukku” which was a usual evening snack in my house, during Jack fruit season.  I was a great fan of it and now my family enjoys it too!  It is a healthy and yummy snack for kids… a welcome change from the junk food they like to eat!

Ingredients

Semi-ripe Jack fruit – 2 cups shredded

Grated coconut – 1/2 cup

Jaggery – 2 tbsp

Salt – a little

Water – as required

Method

Chop the Jack fruit into thin slices.  Transfer it to a vessel and add grated coconut, jaggery and salt.  Pour enough water to cover the mixture.  Cook covered till done.  Stir occasionally and see that it is not overcooked.  Serve warm or at room temperature.

If you are using canned raw Jack fruit, increase the amount of jaggery according to your taste.  You can use sugar or brown sugar instead of jaggery.