Bakesbae

Ingredients: Tender coconut scrapped- 1 cup Condensed Milk- 1 tin Milk- 2 tin China grass- 5 gms Sugar- 1/4 cup Cashew nut- 1/2 cup Method: Soak china grass in milk for half an hour. After half an hour heat the milk untill the chinagrass dissolves completely in the milk. When it dissolves completely, turn off the fire and strain the mixture well. Add condensed milk to this and refrigerate. Meanwhile chop the tender coconut to fine pieces. Secondly in a pan add the sugar and set on fire. Meanwhile grease a flat board with little butter. When the sugar caramelizes ( remember not to burn it), add cashews and mix well. Turn of the fire and spread on the board. Let it cool and when cool, using a roller crush this. When the pudding is half set, add tender coconut and above that add the caramelized nuts and refrigerate again. Ready to serve cold.. Note: It takes  very little time to set the entire pudding..

Ingredients: Carrot- 1/2 cup chopped Beans- 1/2 cup chopped Potato- 1/2 cup chopped Onion- 2 medium, sliced Ginger Garlic Paste- 2 tsp Green chillies- 2-3 nos slit Chilli powder- 1 tsp Turmeric powder- 1/2 tsp Coriander powder-2 tsp Garam Masala-1 tsp Tomato- 1 big chopped Oil- 1 tbsp Salt- As required Thick coconut milk- 1 cup Curry leaves- 2 strings Method: Heat a Kadai and add oil..When the oil becomes hot, add onions and saute for 3-4 minutes or until transparent. Add ginger garlic paste, green chillies and saute till brown in color. Add all the powders and saute and fry well. Add tomatoes and curry leaves and saute till the oil starts seperating.. Now add vegetables and salt. Cover the pan and cook till the vegetables are cooked well. No need to add water. Just stir in between until cooked well.. When cooked add Coconut milk, mix well and remove from fire. Serve hot with Chapati/ pathiri.. Note: You can add Cauliflower, and green ...

Ingredients: Shrimp- 1 cup cleaned and deveined Egg white- 1 Sesame Seeds- 1/8 cup Corn flour- 1/8 cup Salt- As required Pepper powder- 2 tsp Veg oil- 1/8 cup Fresh Orange Juice- ½ cup Soya sauce- 1 tbsp Sugar- ½ tbsp Spring Onion- 2 tbsp Method: Whisk together egg whites, corn flour, sesame seeds, salt and 1 ½ tsp pepper powder until frothy. Add the shrimps and toss to coat it well. Heat oil in a pan and fry the shrimps until golden and crisp. Remove and keep it aside. In a pan add orange juice, soya sauce, sugar, a pinch of salt and ½ tsp pepper. Boil over high heat until the mix becomes syrupy and reduced to half. Add the fried shrimps to this syrup and coat it well. Add Spring Onions  and mix well. Serve hot with White Rice/ Noodles/ fried Rice. Note: The dish is a sweet dish with little tangy taste of orange juice.

Ingredients: Jelly Packet-1 (preferably strawberry/ raspberry) flavor Condensed milk- ½ tin Fresh Cream- 100 gms Method: Make the jelly as per the instructions in the packet and keep in refrigerator for it to set. When done, cut this into cubes and put it into a mixer along with Condensed Milk and fresh cream. Beat this for 5 minutes until the mixture becomes creamy. Pour this to a tray and refrigerate it to set. Note: I prefer Bakers jelly as it sets nicely. Courtesy: Neena Susan Thomas

Ingredients:   Prawns -1/2 kg, Salt – ½ tsp, Red chili powder – 1 tsp Oil – 1 tsp, Fenugreek – 1tsp, Cummins seed – 1 tsp,White rice grain – 1 tbsp, Coriander seeds – 1 ½ tbsp, Curry leaves – 1 string, Red chili powder – 1 tsp Tomatoes – 1 cup chopped Oil – 3 tbsp Mustard seeds – ½ tsp Shallots/small onions – ½ cup chopped Curry leaves – 1 string Ginger garlic paste – 1 tsp Salt as required Turmeric – ½ tsp Water – 1 cup Coriander leaves – ¼ cup Preparations: Ingredients in 1- Clean and de-vein prawns. Mix salt and red chili powder and marinate for 30 min Ingredients in 2-In a heavy pan add oil and roast in fenugreek, cumin, rice grain, coriander seeds, curry leaves until it releases a nice aroma. Turn off the flame and add red chili powder and allow it to cool and later grind it to a paste/powder. Ingredient in 3- Make paste of tomatoes Method: Heat oil and splutter in Mustard Seeds, and then add small onions and curry leaves and fry t...

Ingredients: Basmati – 1 cup Onion – 1 medium sliced Green chillies – 3 Nos slit Chopped vegerables – I cup Garlic – 4 cloves Ginger – 1 inch piece Cinnamon – 1 small piece Oil – 1 tbsp Cardamom – 2 Nos Cloves – 2 Nos Bay leaf – 1 nos Water or Coconut milk – 1.5 cup Salt – to taste Ghee – 1 tsp Preparations: Soak Basmati rice for 1 hour and drain. Grind ginger, garlic and cinnamon to a fine paste with very little water Chopped vegetables may include 1 carrot, 8 beans, ¼ cup green peas and corn Method. Heat pressure cooker, add oil, cardamom, clove, bay leaf and temper it. To this add onions and green chilies and fry till transparent in medium flame.  Add the ground paste and fry for a min. Then add vegetables and stir fry for 2 min. Add rice, salt and mix well carefully (rice may break). Now add water and bring it to boil. Close the cooker, cook for 12 – 14 min in low flame.  After 10 mins open the cooker, add ghee and ...

Ingredients: Vellari- 1 cup cubed Water-1/3 cup Green chilies -2 nos slit Curry leaves-1 string Salt- 1 tsp Grated Coconut-1/3 cup Mustard- 1 tsp Curd- 1/3 cup Oil- 1 tsp Mustard seeds- ½ tsp Curry leaves- 1 string Red chilies- 2 nos Method: In a cooker place Vellari, water, green chilies, curry leaves and salt and cook until one whistle, reduce the flame and cook for another 5 minutes then turn off the flame and let it cool. Grind together coconut and mustard seeds to a fine paste. Open the cooker and check whether there is enough water, if there is more water, remove and keep it aside. In medium fire add ground coconut and stir well until the raw smell goes. If there is less water, add the water which you kept aside. Turn off the fire and add the curd and mix well. The curd gets heated its own as the cooker is hot. Be careful not to curdle the curry as the cooker will be too hot. In another pan add oil, splutter in mustard, red chilies and curry ...

Ingredients: Flour- 2 cups Egg-2 Cocoa Powder- 1/2 cup Butter-100gms Curd-1/2 cup Baking Soda- 3/4 tsp Sugar- 2 cups Warm Water- 1/2 cup Vanilla Essence- 1 1/2 tsp Note: Warm water should be just above the boiling point. No need to powder the sugar. No need to mix the Baking soda into the Flour. Method: The steps are quite simple, just follow the order of putting the things into the bowl which is very important. Preheat the oven @ 150 deg C for 10 min. Meanwhile in that 10 mins time you can make the cake batter. Grease two cake tins of 9" size with butter and dust it with cocoa powder. To a big bowl add Eggs, over that add Butter, then sifted Cocoa powder, over that add sifted Flour, on top of that add Curd, then Baking Soda, then Sugar in such a way that it covers the entire ingredients like a small hill covered with sugar.. On top of it add hot water. Now mix thoroughly with a beater for around 3-4 mins. Transfer it to the greased tins and bake @ 150 Deg C ...

Ingredients: Tomatoes- 4 medium slices lengthwise Green Chillies- 4 Slit into half Curry leaves- 8-10 leaves Shallot- 8 nos Sliced Chili Powder- 1/4 tsp Turmeric- 1/4 tsp Coriander Powder- 1/4 tsp Cumin Seeds- a pinch Garlic- 2 cloves Salt- to Taste Coconut- 1 Coconut Oil- 2 tbsp Mustard Seeds-1/4 tsp Shallots- 5 nos sliced lenthwise Curry leaves- 10 leaves Method: Grind coconut and take out Thick milk first and thin milk secondly and keep aside. Paste together Garlic and Cumin seeds In a pan add sliced tomatoes, green chillies, Curry leaves, Shallots, Turmeric, Chilly powder, Coriander powder, Garlic and cumin paste,and salt along with the thin milk of coconut and cook in medium flame until tomatoes are cooked well. When it starts to become thick gravy, add the thick coconut milk and mix well and remove from flame. In another pan heat coconut oil and add mustard seeds, curry leaves and shallots and fry till golden and pour this over the cooked tomato gravy...

Ingredients: Basmati Rice- 1 Cup Cauliflower (cut into small pieces)- 1/2 cup Green peas- 1 cup Thinly sliced potatoes- 2 medium sized Cinnamon-2 sticks Cloves-4 Black pepper- 8 Bay leaves-3 Green cardamom-2 Thinly sliced onions- 2 Thinly sliced green chilli- 2 Vegetable oil - 4 tbsp Coriander Leaves- 1 cup Green Chillies- 4 Ginger- 1 Inch Salt to taste Garam Masala- 1 tsp Method: 1) Grind together Coriander leaves, green chillies and Ginger to a fine paste 2) Heat 1 tbsp oil in a pan and saute bay leaves, cloves, cinnamon, black pepper for few seconds. 3) Add thinly sliced onions and green chillies and saute untill they turn pink. Remove and keep this aside. 4) Heat remaining oil and fry all the vegetables for 5 min. This will enhance taste of the pulao. 5) Add the ground coriander paste and saute for 2 mins. 6) Add the fried Onions, garam masala and salt and stir fry for 5 minutes. 7) Finally add washed rice and 2 1/4 cups wate...

Ingredients: Rice Flour-1 cup Desiccated Coconut- 1/8 cup Flour- 2 tbsp Water-1/2 cup Sugar-2 tbsp Salt-1/2 tsp Baking powder-1 tsp Sesame seeds- 1 tbsp Kerala Banana-1/4 kg Oil for frying Method: 1) Quarter all the bananas with the skin off. 2) Mix all the ingredients one by one until you get a thick batter consistency. 3) Heat Oil and deep fry the banana pieces dipping them each into the batter. 4) Cook until it turns golden brown on both the sides. 5) Remove and serve hot.. Note: You can add or reduce the volume of water accordingly when you obtain a thick batter. The crust is so crispier and lighter and when you bite it, it is so soft...Try this out...

For the filling: Boneless chicken- 1 cup Steamed and cooked Carrots-1/2 cup Steamed and cooked Beans- 1/2 cup Onions finely chopped- 4 big Ginger- garlic paste- 1 tbsp Coriander powder- 1/2 tbsp Chilli powder- 1 tbsp depending on how spicy you need Salt- to taste Oil- 2-3 tbsp Method: Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma.  Add the onions & salt. Saute them till transparent.  Add the powders and mix well for 2 mins. Add salt, shredded chicken, steamed veggies and mix well.  Let this cool.This would be your filling for the bun.  For the Bun: Ingredients: Warm Water-2 tbsp Sugar- 1/4 cup Dry Yeast- 1 tbsp Milk-1/2 cup Oil-1/2 cup Salt-1 tsp Egg-1 beaten Flour- 3 cups Egg White-1 Method: Dissolve the yeast in warm water with 1/2tbsp sugar. Leave aside for 10 minutes.  Boil the milk and allow to cool down till it is warm to touch.  Add sugar, oil and salt to the milk. Mix well t...

Ingredients: Flour- 3 cups Butter- 1 cup Sugar- 2 cup Egg- 4 Milk- 1 cup Baking powder -1 tsp Cardamom-4 Nutmeg Powder- 1/4 tsp Vanilla Essence-1 1/2 tsp Salt- 1 tsp Method: 1) Seive together Flour+ Baking powder+ salt  for three times. 2) Seperate egg yolk and white 3) Powder sugar+ cardamom+ nutmeg 4) Beat Butter and sugar well. 5) Add egg yolk one by one to the butter mix and beat well. 6) To this add Flour mixture little by little alternatively add milk also. 7) Add vanilla essence. 8) In a seperate bowl beat egg white for 5 minutes. 9) Slowly add the egg white to the batter and mix well. 10) Bake firstly at 150 degree C for 20 mins and then lower the temperature to 130 degree celsius and bake for 10-15 mins until the cake is done.

Ingredients: Chicken- 3/4 Kg cut into medium pieces Turmeric powder- 1 1/2 tsp Curd -1/2 cup Chopped tomato- 1 cup Water- 1/4 cup Oil- 4 tbsp Onion chopped- 1 1/2 cup Kashmiri Chilli- 10 Garlic- 1 1/2 tsp paste Cinnamon- 1 inch piece Cardamom- 3 Cloves- 6 Salt- to taste Tomato sauce- 2 tbsp Badam/ Cashewnut- 1 cup, paste Coriander leaves- 3/4 cup chopped Method: 1) Remove the seeds of Kashmiri chilli and grind it to paste. These 10 chillies would be enough for a spicy curry. 2) Marinate the chicken with turmeric powder and curd and keep it for 1 hour. 3) Cook the chopped tomatoes with 1/4 cup water and grind it to paste. 4) Heat the oil in a Kadai and add the chopped onions and saute till light golden color. Add kashmiri chilli paste, garlic paste and saute well till golden brown. 5) To this add 1/4 cup water to this and add Cinnamon, Cardamom and cloves and mix well. 6) Add marinated chicken pieces, tomato paste and salt to the masala and mix well. 7) Cover...

Ingredients: Bread pieces- 6-8 Egg-2 Orange Juice- 7 tbsp Powder Sugar- 2 tbsp Ghee- required for frying Method: Beat egg and sugar for 2 minutes. Add orange juice. Heat Tava, dip the bread slices in the egg mixture and fry both the sides of the bread using little ghee.. This is an excellent snake for kids.. Note: U can add more sugar if the Orange is tangy.