Tuesday, September 30, 2014

Ras malai with ricotta cheese (Serves 8)

Rasmalai with ricotta cheese

Happy Navratri to all who are celebrating…

This recipe is long overdue in my drafts. I make this very often for parties and don’t know why it took this long for it to make it here.This is the easy way to make ras malai and tastes very close to the traditional one. As Navatri is around the corner, this could be a great prasad to please god…Hope you will like it…


1. Ricotta cheese 15 oz (I used reduced fat)
2. Sugar ½ cup + 1 TBSP
3. Cardamom 3 nos, crushed
4. Whole milk 2 cups
5. Condensed milk ½ cup
6. Saffron a pinch
7. Pistachios a few, crushed for garnishing


  • Pre-heat the oven to 400 F.
  • Transfer the cheese into a mixing bowl and add 1 TBSP sugar and a pinch of crushed cardamom. Mix well and set aside for 10 minutes.
  • Now equally divide this mixture into a muffin pan, about 2 TBSPs in each cup and level using a spoon. Bake for 40- 45 minutes until it is set and attains a brown color on top. You can test by inserting a tooth pick and it should come out clean.
  • Let them cool completely, before removing from the muffin pan.

For the ras/syrup

  • Boil milk in a sauce pan and add condensed milk, sugar and simmer in low flame for 15-20 minutes until it gets a thick consistency.
  • Add the remaining crushed cardamoms and mix well.
  • Now take one ricotta cheese disc and crush with your palm, add it to the milk and mix well. Add saffron and switch off stove. Allow this to cool.
  • Once it reaches the room temperature add the ricotta discs and let it soak for at least an hour.
  • Serve chilled or warm with crushed pistachios to your preference. Enjoy!!

Notes: if you prefer the ricotta discs to stay white bake for lesser time about 30-35 mnts.



Friday, September 26, 2014

Rava erachi puttu (Serves 4)

Rava puttu


1. Roasted rava 2 cups
2. Grated coconut ¾ cup
3. Salt as required
4. Chicken ¼ kg, boneless
5. Onion 1 medium, finely chopped
6. Ginger 1 tsp, chopped
7. Garlic 1 tsp, chopped
8. Green chilly 3 nos, finely chopped
9. Curry leaves a few
10. Whole black pepper 5 nos, crushed
      Turmeric powder ¼ tsp
      Garam masala a few pinches
11. Tomato 1 small, chopped
12. Coriander leaves 2 TBSP, chopped
13. Mint leaves 1 TBSP, chopped
14. Oil 1 TBSP


  • Clean and cube the chicken into small bite size pieces. Cook this in a pressure cooker along with ingredients numbered 10 and salt till one whistle. Allow the pressure to release, open lid and cook until dry. Set aisde.
  • In a nonstick pan, heat oil and saute ginger, garlic and green chilly one by one.
  • Next add the chopped onions and curry leaves. Cook until onions start to turn golden brown.
  • Add salt and the leaves. Mix well and add the tomato. Cook for 3 minutes.
  • Now add the cooked chicken and saute for a few more minutes. Switch off flame and set aside. Make sure the masala is dry, we don’t need any water content as it will make the puttu soggy in texture!

To make the puttu:

  • Combine roasted rava and salt in a bowl. Now sprinkle water little at a time and wet the flour well by mixing with your fingers. For 1 cup of flour you will approximately need 3-4 TBSPs water. It should hold its shape when pressed between your fist but easily crumble when you press it harder, that’s when you know it has the correct wetness needed.
  • Add water to the pressure cooker and close with a lid. Do not put the weight. Put this at medium high heat and wait until steam start to come.
  • Meanwhile, in the puttu maker (I used the cylindrical one here), add a layer of grated coconut. Top it with the chicken masala and top with wet puttu flour and then top it again with grated coconut, chicken masala and wet flour. Make sure the final layer should be grated coconut. Put the lid and set aside. Once you see steam coming from the pressure cooker, keep the puttu maker on it and steam for 4-5 minutes. You should see steam coming out of the puttu maker holes too.
  • Transfer to a plate and serve…

Erachi puttu


Monday, September 22, 2014

Saffron coconut burfi (Serves ~35)

Coconut burfi

It is always proud moments when your hardwork is recognized, isnt it? Same with me too, “Pazham Pappadam Payasam” got featured on a malayalam daily for the first and I coudnt be more happier! It was indeed a pleasure see this little space of mine being recognized. Thank you my dear friends and family and well wishers for all your support without which I wouldn’t achieved any of these…So to celebrate the same here is a quick, simple coconut burfi that takes less than 10 minutes to make…Hope you all enjoy….

Please click here to read/see the article..


1. Sweetened coconut 4 cups
2. Sweetened condensed milk one 14 oz can
3. Saffron ½ tsp
4. Butter 2 TBSPs
5. Cardamom powder ½ tsp
6. Water ¼ cup, hot


  • Dissolve saffron in hot water and set aside.
  • Using a blender, pulse the sweetened coconut to make it a little finer.
  • Grease a square dish with butter and set aside.
  • Melt butter in a nonstick pan at medium heat and add the condensed milk, mix well and then add the coconut.
  • Mix this well to an even consistency and cook for 5 minutes.
  • Add the saffron water and mix well to combine.
  • Switch off flame and transfer this mixture to the greased dish and flatten until smooth on top.
  • Place this in refrigerator to cool for one hour and then cut into desired shapes and enjoy!!!!

Coconut burfi


Friday, September 19, 2014

Fish pickle/Meen achar (Broiler method)

Kerala style fish pickle


1. Tilapia fillets 1 lb
2. Red chilly powder 1 TBSP
3. Turmeric powder 1 tsp
4. Oil 1 TBSP
5. Salt as needed

  • Clean and wash the fish fillets and cut to small cubes. Add all the ingredients and allow to marinate for 10 minutes.
  • Set the oven to BROIL mode.
  • Arrange the marinated fish onto an aluminum foil lined baking tray and slide into the oven and broil for 12-15 minutes. Take the fish out immediately or it will get burned!

1. Ginger 2 inch piece, julienned
2. Garlic 1 whole, julienned
3. Curry leaves a handful, chopped
4. Red chilly powder 1 TBSP
5. Vinegar 5 TBSP
6. Salt as needed
7. Oil 2 TBSP

  • Heat oil in a deep heavy bottomed pan and saute ginger, garlic until golden brown.
  • Add the curry leaves and saute for a minute.
  • Now reduce flame and add the red chilly powder and salt. Saute for 2 minutes and add the broiled fish. Mix well and switch off flame. Allow this to cool for few minutes and then add the vinegar. Mix well and when completely cooled transfer onto an airtight container and let the pickle rest for a couple of days before digging in…

Marinate fish with red chilly powder, turmeric powder, salt and oil

Lay on a greased, lined baking tray

BROIL for 12-15 minutes

Saute ginger, garlic in oilaWhen golden brown add red chilly powderAdd curry leaves and fish and mix
















Meen achar


  1. I have made the dry version here, but if you prefer the wet piickle, add 3/4 cup water after adding fish and cook till boiling. Switch off and once cooled add vinegar.. 
  2. You can use Salmon fillets also and follow the same method, keep in mind to broil for 20 minutes.
  3. If you prefer deep frying, you can do the same and then continue with the pickling directions…



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