സദ്യ സ്പെഷ്യൽ കുറുക്കു കാളൻ | Kurukku Kalan Recipe | Kerala Style Sadya Special

Ingredients:

• Raw plantain 1 (120g)
• Elephant yam a small piece (100g)
• Green chilli 2
• Turmeric powder 1/2 tsp
• Chilli powder 1/4 tsp
• Salt
• Bird's eye chilli 8 - 10
• Cumin 1/2 tsp
• Pepper corns 1 tsp
• Grated coconut 1 cup
• Curd 1 cup
• Fenugreek powder 2 pinches

  Tempering:

• Mustard seeds 1/2 tsp
• Fenugreek seeds 1 pinh
• Curry leaves
• Dried red chilli 2
• Ghee

 Method

• Add plantain and yam in a vessel
• Add salt, green chilli, turmeric powder, chilli powder and salt
• Cook till the veggies are tender
• Grind together cumin seeds, bird's eye chilli, turmeric powder, pepper, coconut, turmeric powder along with 1/4 cup of curd
• Add this to cooked veggies and cook for 2-3 minutes
• Now add remaining curd 
• Stir and cook till the mixture turn to a thick texture
• Turn off the flame 
• Add fenugreek powder and mix well
• Heat up some ghee in another pan
• Crack mustard seeds, fenugreek seeds, curry leaves and dried red chillies
• Pour this to the curry and mix well

സദ്യ സ്പെഷ്യൽ ഓലൻ എങ്ങനെ ഉണ്ടാക്കാം | Olan Recipe | Kerala Style Sadya Special

Ingredients:

• Thinly sliced ash gourd 2 1/2 cups (250g)
• Green chilli 3 (15g)
• Second extract coconut milk 1 cup (250 ml)
• First extract coconut milk 1/2 cup (120 ml)
• Coconut oil 1 tbs (15g)
• Curry leaves 1 sprig
• Salt 

 Method

• Add ash gourd, green chilli, salt and thin coconut milk to a pan
• Cook covered till the ash gourd is tender
• Remove the lid and cook until the entire liquid get evaporated
• Reduce flame to low, and add thick coconut milk
• Turn off the flame when it begin to boil
• Add coconut oil and curry leaves
• Cover the pan and let it sit for 15 minutes
• Delicious olan is ready to serve !

ചോക്ലേറ്റ് കേക്കുകളുടെ രാജാവ് OPERA CAKE വീട്ടിൽത്തന്നെ ഉണ്ടാക്കാം

Ingredients:

 Almond Sponge Cake

• Almond flour 100g
• Powdered sugar 75g (5 tbs)
• Eggs 3
• Egg whites 4
• Vinegar 2 tsp
• Granulated sugar 30g(2 tbs )
• Maida 30g (3tbs)
• Melted butter 15g (1 tbs)

 Coffee Syrup

• Water 250 ml (1 cup)
• Sugar 60g (4 tbs)
• Coffee powder 2 tsp
• Vanilla essence 1/2 tsp
• Rum essence 3 drops

 Coffee Butter Cream

• Milk 150 ml (1/2 cup+ 2 tbs)
• Coffee powder 2 tsp
• Egg yolks 4 
• Sugar 75g (5 tbs)
• Soft butter 200g

 Chocolate Ganache

• Milk chocolate 100g
• Dark chocolate 100g
• Fresh cream 100g

 Chocolate Glaze

• Dark chocolate 50g
• Milk chocolate 50g
• Oil 15g (1 tbs)

Method:

 Almond Sponge Cake/Jaconde Biscuit

• Take egg whites in a clean & dry bowl
• Add vinegar and start beating using a clean beater blade
• When it begin to froth add granulated sugar in 3 batches
• Stop beating when it reach stiff peak stage and keep aside
• In another bowl, combine together almond flour, eggs and powdered sugar
• Beat this mixture for about 4- 5 minutes, until fluffy
• Fold in 1/3 portion of meringue to this
• Combine this with the remaining meringue 
• Add flour and fold in gently
• Add melted butter and combine gently
• pour this to a baking tray (11 x 14 inches) lined with baking paper
• Level the top
• Bake at 190 degree Celsius for 10 - 12 minutes, until top is golden
• Take out from oven and allow this to cool
• Cut into 3 portions and keep aside

 Coffee Syrup

• Boil water along with sugar
• Add coffee syrup , vanilla essence and rum essence
• Allow this to cool

 Coffee Butter Cream

• Boil milk and add coffee powder
• Turn off the flame and allow this to cool for 3 minutes
• Mix together egg yolks and sugar
• Add hot coffee little by little to the yolk and combine well
• Pour back this to the sauce pan
• Stir on low flame until thickened
• Allow this to cool
• Take soft butter in a bowl
• Add cool coffee custard in batches, into the butter and beat well
• Keep this aside

 Chocolate Ganache

• Take chopped chocolate in a clean bowl
• Heat up cream in a sauce pan
• Pour the hot cream to the chocolate
• Let this sit for 1 minute
• Then stir with a clean & dry spatula until everything is well combined

 Assembling:

• Take one portion of cake
• Wet this very well with coffee syrup
• Add 1/2 portion of coffee butter cream as next layer
• Place the second portion of cake
• Wet with coffee syrup
• Next layer is chocolate ganache
• Over this place the third portion of the cake
• Wet with coffee syrup
• Add remaining coffee butter cream 
• Refrigerate for minimum 2 hours or overnight

 Chocolate Glaze

• Take Chocolate in a clean bowl
• Melt this over Bain Marie
• Add oil and mix well
• Pour this over the cold cake and level it immediately
• Refrigerate for 30 minutes

 Slicing

• Dip a sharp knife in hot water and wipe it
• Trim the edges of the cake
• Slice the cake and enjoy