Homemade Whole Wheat Noodles Recipe

Homemade Wheat Noodles

 Ingredients :

• wheat flour - 1cup [140g]
• egg - 1[50g]
• water - less than1/4cup[47g]
• salt 
• carrot - 30g
• capsicum -  30g
• onion - 70g
• cabbage - 50g
• garlic - 5g
• spring onion 
• soya sauce -  1.5tsp
• green chilly sauce -  1tsp
• tomato sauce -  1tsp
• red chilly sauce -  1/2tsp
• vinegar -  1tsp
• pepper powder - 1/2tsp

 Method

    

• add flour,egg [lightly beaten] and salt into a bowl and mix well
• add water a little at a time and make dough[I used less than1/4 cup of water.]
• knead the dough for 5 minutes
• after kneading cover it and rest the dough for 30minutes
• meanwhile thinly cut the mentioned veggies and keep aside
• mix the sauces and vinegar in a bowl and keep aside
• after  30 minutes of rest, again knead the dough for two minutes
• to cook noodles boil about two litre of  water and add salt
• press the dough directly into the boiling water
• stir in between and cook for 3 - 4 minutes
• drain the cooked noodles into a bowl with cold water
• change the water to two times to remove the excess starch
• now put the noodles into a strainer and shake off the excess water
• to saute the veggies, heat up  1 tbs oil in a wok
• saute the garlic first
• then add the carrots and saute for  1 minute
• now add onion and saute for 1minute
• add cabbage and capsicum and saute for1 minute
• finally add spring onion and saute for  30 sec
• season with salt
• add cooked noodles and sauce mix
• mix well and serve hot

Kallappam Recipe in Malayalam | vellayappam Recipe

Kallappam

Ingredients

• raw rice - 1 cup
• grated coconut - 3/4 cup
• yeast 1/4 tsp
• sugar -2tbs
• cumin - 1/2tsp
• garlic -1clove
• shallots - 3-4
• salt as needed

 Method

• wash and soak the rice for minimum four hours
• grind the soaked rice into a coarse paste, first
• take 2.5tbs of coarsely ground rice into a sauce pan to make rice cream [kappi kachiyatu]
• add 3/4cup of water into this and cook on medium flame until thick, stirring continuously
• when it is ready, turn off the flame and allow it to cool
• meanwhile dissolve the yeast in a few water along with 1/2tsp sugar
• now grind the 'coarsely ground rice' into a fine paste
• pour this into a vessel
• further grind cumin,shallots and half amount of coconut along with yeast dissolved water
• now add sugar, cool rice cream [kappi kachiyathu] and remaining coconut into the mixer jar
• grind them for a few seconds and add into the ground rice
• mix very well 
• add more water if necessary;do not make the batter too thin or too thick
• cover it and keep it in a warm place for fermentation
•  fermentation time varies depending on the weather condition; for me it took four hours
• add needed salt into the fermented batter and mix well
• pour a ladleful of batter into a medium hot pan
• do not spread the batter
• when holes appear on top cover it and cook for a while
• flip it when the bottom is golden in colour 
• remove from pan when both sides are cooked
• repeat the same with the remaining batter
• serve the soft and delicious appam along with your favourite curry

Note

• I used idli rice for this recipe
• use good quality yeast
• instead of water, you can use coconut water to grind the rice

Easy Christmas Fruit Cake | Plum cake

Easy Christmas Fruit Cake

Ingredients

 for cake batter

• flour -180g (1+1/2 cup)
• baking powder - 1tsp
• salt - 1/4 tsp
• butter (softened) - 180g (3/4cup)
• eggs - 3
• brown sugar -  180g(1 +1/4 cup)
• orange juice - 2 tbs
• vanilla essence - 1tsp

 fruit mix

• cashews chopped - 1/4 cup
• dates chopped - 6 no
• cherry -1/4 cup
• raisins - 1/4 cup
• candied peel - 1/ 3 cup
• tutty fruity - 1/ 3 cup
• ground spices -1tsp  (1small piece of  cinnamon, 1 cardamom, 1 cloves, a small piece of nutmeg) 

  Method

 step 1 : prepare cake tin

• butter an eight inch round pan
• line ith butter paper 
• dust with flour and remove the excess flour
• note that baking time varies depending on pan size; when you use small size pan , the baking time increases.

step 2 : prepare fruit mix

• add the fruits into a bowl
• mix in the spice powder
• you can use fruits and nuts of your choice; when the quantity of fruit mix increases, baking time also increases

   step 3 : prepare cake batter

• in a mixing bowl cream together butter and sugar until light and creamy
• beat in 3 eggs one at a time
• add in vanilla essence and mix well
• mix together flour, baking powder and salt; sift into the butter mixture in batches
• use a spatula for folding
• fold in gently; over mixing results in tough cake
• add in the fruit mix into the batter and combine well
• pour orange uice and combine well; note that do not overwork the batter
• transfer the batter into the cake tin; spread evenly; tap out any air bubbles trapped.

 step 4 : baking

• bake in a preheated oven at 165 degree for 1 hours or when a toothpick inserted at the centre of the cake comes out clean
• if you bake this in high temperature, the outside will become brown and the inside will remain uncooked.
• when it is done allow the cake to cool completely in the pan[it may take two hours]
• then cut it and serve!

Japanese Cotton Soft Sponge Cake Recipe

Cotton Soft Sponge Cake

 Ingredients :

• maida/all purpose flour - 1/2 cup [60g]
• corn flour -2tbs[20g]
• sugar - 5 tbs [90g]
• eggs - 4
• milk -3tbs
• veg.oil -3tbs
• lemon juice -  1 tsp
• vanilla essence - 2 tsp
• a pinch of salt

 Method

 Prepare tin

• line a 6 inch cake tin with baking paper and keep aside

 Prepare batter

• mix together maida and corn flour and set aside
• separate egg yolk from the white
• into the egg yolks add 3tbs sugar, milk,oil and vanilla essence
• mix well
• sift in the maida - corn flour mix in three batches
• combine well and set aside
• beat the egg white for a minute
• add lemon juice, salt and remaining sugar in batches
• beat till stiff peak forms
• mix this with the yolk mixture gently
• pour this batter into the prepared tin and tap 3-4 times

 Baking

• place this in a large tin 
• pour hot water into the large tin 
• bake this in a preheat oven at 155 degree Celsius for 90minutes
• after  90minutes turn off the oven and let the cake sit in the oven for 5 minutes more; a sudden varation in temperture can cause a considerable shrinkage in size
• take the cake from the oven after 5 minutes
• remove the cake immediately from the tin and allow this to cool completely
• cut, serve and enjoy

 Note

• I used cold eggs for this recipe
• no need to grease the cake tin
• fold the egg whites [meringue] very gently into the batter;the air bubbles formed in the meringue is the rising agents of this cake,so make sure that they are undistrubed when you mix with  the batter
• use clean and dry bowl and beaters to whip the egg white;if there is a tiny bit of yolk or fat in the whites the won't froth prpoerly
• water bath is very important for this cake;it will maintain a steady temperature and also will protect the cake from craks on top
• baking time may vary depending on the oven

Palappam Recipe

Palappam Recipe

 Ingredients:

• roasted rice flour - one cup
• milk powder - two tablespoon
• sugar - one and half table spoon
• salt - one fourth tsp
• active dry yeast -one fourth tsp
• water as needed

 Method:

• take one tbs flour into a saucepan and add three fourth cup of water
• cook this on medium flame, stirring continuously , until thickened
• let this cool
• add yeast and one teaspoon sugar into half cup of luke warm water and set aside until frothy
• add flour,sugar,salt, milk powder, activated yeast and warm rice cream into a mixing bowl
• add warm water little by little and make a loose batter
• add this into the mixer jar and run for about thirty seconds
• pour this batter into a big vessel
• keep this in a warm place for three hours for fermentation
• heat up palappachatti 
• pour a ladleful of batter into the appachatti
• twist around the pan to spread the batter in circular shape
• cover and cook until edges leave the pan
• serve the appam with your favourite curry

 Notes

• you can use milk instead of milk powder
• the batter should have a loose consistency
• the fermentation time may vary depending on the weather

Super Easy Orange Sponge Cake Recipe

Orange Cake

 Ingredients :

• orange - 1
• all purpose flour/maida - 1cup[140g]
• eggs -4 
• sugar -1/2 cup [112g]
• veg.oil - 1/4 cup
• vanilla extract - 1tsp
• a pinch of salt
• baking powder - 1tsp

 Method

• preheat oven at 160 degree Celsius
• to bake this on stove top, add some salt in a heavy bottomed vessel;place a ring inside;preheat this on medium flame 
• grease a 7inch square tin or an 8 inch round tin and line with butter paper
• grate the outer orange part of the orange
• squeeze out the orange juice[1/4 cup]
• beat together eggs and sugar for 5 - 6 minutes,until pale and fluffy
• sift in flour, baking powder and salt in parts to the egg mix and fold in gently
• add oil, orange juice [ 1/4 cup ]and vanilla extract and combine well
• pour this batter into the prepared tin
• bake this at 160 degree Celsius for 35 to 45 minutes or a toothpick inserted at the centre of the cake comes out clean
• on stove top bake this on low - medium flame for 35 to 45 minutes or a toothpick inserted at the centre of the cake comes out clean
• cut the cake when it is completely cool

 Notes

• wash the orange before grating the zest

Parippu Vada Recipe Kerala Style

Parippu Vada

 Ingrdients:

• peas dal/muttar dal/vada parippu - 1.5 cups[300g]
• onion - 1
• shallots - 5
• ginger - 1 big piece
• green chillies - 4 - 5
• curry leaves
• dried red chillies - 3
• salt as needed
• hinge - 1/2 tsp
• fennel seeds - 1tsp
• chilly powder - 1 tsp

 Method

• wash and soak the dal in water for minimum four hours
• drain well 
• keep aside two table spoons of soaked dal
• crush the remaining dal into a coarse paste, without adding water
• add the dal which had been kept aside into the ground dal
• chop onion, chillies,ginger,shallots and curry leaves
• add these into the crushed dal
• add salt,hinge,fennel seeds and chilly powder
• mix everything very well
• make lemon sized balls from this mix
• flatten them with your palms
• deep fry in hot oil until brown
• serve them hot with tea or coffee

 Note

• you can use kadala parippu/chana dal instead of peas dal