Bakesbae

Indari Appam Ingredients: Fine Roasted Rice flour- 2 cup Urad Dal-1/2 cup Coconut -1/2 coconut grated Cumin- 2 pinches Garlic- 2-3 cloves Salt- Little Method: Roast Urad dal slightly in a pan until the raw smell goes. After that soak it in water for 4-5 hours. Grind it as we grind for Idly/Dosa. Please make a point not to add too much water. Grind together Coconut, garlic and cumin to a fine paste. Mix in the Coconut paste, Rice flour and Urad dal paste with little salt to make a thick batter thicker than idly batter. Keep aside 1/2 an  hour. This batter would make 2 appams'. Pour this into two steel plates and steam it in a steamer for 20-25 minutes. Serve it with Paal. Pesaha Paal Ingredients: Coconut-1 grated Rice flour-2 tbsp Sugar- As needed (approx 8 tbsp) Cardamom powder- 1/2 tsp Salt- A pinch Method: Take out 1st and 2nd milk from the coconut and keep aside. Take 1 cup of second milk and mix in the rice flour to this. Add this rice flour m...

Ingredients: PotatoCubes- 200 gms Onions- 2 Tomatoes- 2 Ginger - 1 small Garlic- 3 flakes Green chillies- 2 White pepper- 1/2 tsp Red chilli Powder-1 tsp Turmeric powder- 3/4 tsp Garam Masala- 1 tsp Fresh cream- 5tsp Dry fruits- 1/4 cup Milk- 1/2 cup Ghee- 8-10 tsp Salt To taste Coriander leaves- For garnishing Method: 1) Grind tomatoes, Onions, Ginger, Garlic and Green chillies into a fine paste. 2)Heat ghee and add the dry fruits and saute for few minutes and remove and keep aside. 4) To the remaining ghee add the Onion- tomato paste and fry till it turns golden brown and the ghee starts to seperate. This will leave a nice aroma too. 5) Add salt, red chilli powder, white pepper powder, turmeric powder, garam masala and saute for 2- 3 min. 6) To this thick gravy add milk and bring it to boil, reduce the flame now add the potatoes and cook until the gravy becomes thick and the potatoes gets cooked. 7) Add half of the dry fruits to the gravy while...

Ingredients: Oil – 1 tsp, Fenugreek– 1/2 tsp, Cumins seed – 1/2 tsp,White rice grain– 1/2 tbsp, Coriander seeds– 3/4 tbsp, Curry leaves– 1 string, Red chili powder– 1/2 tsp Sausage-250 gms (I used pepper flavored sausage) Tomatoes – 1/2 cup chopped Oil – 2 tbsp Mustard seeds – 1/4 tsp Shallots/small onions – 1/4 cup chopped Curry leaves – 1 string Ginger garlic paste – 1/2 tsp Salt as required Turmeric – 1/4 tsp Water – 1/2 cup Coriander leaves – ¼ cup Preparations: Ingredients in 1-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. Make paste of tomatoes Method: Heat oil and splutter in Mustard Seeds, and then add small onions and curry leaves and fry till soft. Add Ginger Garlic paste and fry for a minute. Add Tomato paste and cook until it releases the oil. Add marina...

Ingredients: Bread-  4 whole wheat bread slices Oil for deep frying For stuffing Grated paneer- 1 cup Grated Carrot- 1/4 cup Boiled and mashed green peas- 1/4 cup ( optional) Chilli powder- 1/2 tsp Turmeric powder- 1/4 tsp Coriander leaves(Chopped finely)-1 tbsp Salt to taste For the batter Bengal gram flour- 3/4 cup Water- 1/3 cup Turmeric powder- 1/4 tsp Chillipowder- 1/4 tsp Asafoetida- a pinch salt to taste Method: Mix together the stuffing well with your hand. Divide the stuffing into 4 equal portions. Mix the batter ingredients together to form a thick batter. Keep aside. Place a slice of bread on a clean dry surface and spread a portion of the stuffing evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Repeat with the remaining ingredients. Heat oil in a deep frying pan. Dip each piece in the batter till it is evenly coated from all the sides and slide this into the hot oil and deep fry o...

Ingredients: Raw Mango cut into cubes- 2 cups Salt- As required Dry chilli- 5 nos Coriander seeds- 2 tbsp Fenugreek seeds- 1/4 tsp Asafoetida-one small piece Bengal Gram- 1 tbsp Jaggery- 2 tbsp Turmeric powder- 1/2 tsp Mustard seeds- 1/4 tsp Curry leaves- little Coconut oil- 1 tsp Method: In a dry pan add coriander seeds, Bengal gram, dry chillies, fenugreek and asafoetida and fry them well and grind it to a paste. In a pan add salt and turmeric powder along with the mango pieces with little water and cook it well. Add jaggery and cook till the mangoes become dry. Add the ground paste and when it starts to boil and thicken remove. Splutter in mustards and curry leaves in coconut oil and mix it with the mangoes and serve. It serves good with Rice and can be preserved for 3 days. Ingr

Ingredients: Kovakka/ -200 gms Grated Coconut- 1/4 cup Onion- 1/2 cup Chopped Green chillies- 2 nos slit Ginger- 1/2 inch piece chopped Garlic- 4 cloves slit Turmeric powder- 1 tsp Salt- As required Curry leaves- 1 string Kookum/ Kudampuli- 1-2 pieces Coconut Oil- 2 tsp Water- Little Method: Wash and cut the Kovakka into thin pieces. You can cut into lengthwise or round. Mix in all the ingredients except oil and water with your hand.  Transfer this into a kadai and cook on slow flame until the Kovakka is cooked properly stirring in between. Sprinkle little water in between if it sticks the bottom of the kadai. Before removing from fire, add coconut oil ad stir well. Serves best with Rice. Note: Kovakka is known as Ivy Gourd/ Little gourd/ Tindora.... You can use shallots instead of onions.

Ingredients: Wheat Flour- 1 cup+ 2 tbsp Water-1 cup Salt- 1 tsp Oil- 1 tbsp Oil for applying on Chappatis while on tawa. Method: In a shallow pan boil water by adding salt to it..when the water begins to boil,simmer the fire and add the wheat flour to this stirring continuously. Turn of the fire now and transfer the mixture to a plate or another bowl for you to knead the dough. Apply some oil to your hand and start kneading the dough until you get a soft pliable chappathi dough. By applying oil to your hand, your hand will be clean as shown in the picture. Make small balls of big lemon size and roll into chappathis using little flour. You can also use a presser too. Place the Tawa on fire. The fire should be between medium and high heat. Place the chapatis on the Tawa, when small bubbles forms on the top of the chappatis, turn it to the other side and press it softly with the spatula.The Chappati will now begin to rise. Apply two three drops of oil on it and again turn it ...

Ingredients: Prawns- 250 gm cleaned & deveined Tomatoes- 100 gms Chillipowder- 1 tsp Turmeric powder- 1/2 tsp Coriander powder- 2 tsp Garlic- 4 cloves Ginger- 1" piece Coriander leaves- little Curry leaves- little Oil- 1 tbsp Method: Grind all the ingredients except the prawns to a fine paste. Mix the paste in with the prawns and keep aside for 15 minutes. In a pan add oil and stir in the entire masala prawns and cover and cook in medium flame till the prawns are cooked and the oil separates from the masala. Stir in between also. Garnish with Curry leaves.

Ingredients: Pineapple chopped- 2 cups Coconut grated -1/2 cups to 3/4 cup Greenchillies- 2 nos slit Curry leaves- 2 strings Turmeric powder- 1/2 tsp Salt- As required Sugar- 1/2 tsp Chilli powder- 1/2 tsp Beaten Curd- 3/4-1 cup Dry chillies- 2 nos Mustard seeds- 1 tsp Cumin seeds- 1 tsp Coconut oil- 2 tsp Water- 1/4 cup Method : In a pan add pineapple, salt, sugar, chillipowder, turmeric powder, 1 string curry leaves, greenchillies and cook until the pineapples are well cooked. Grind coconut and cumin seeds to a fine paste. Add this ground paste to the cooked pineapple and keep on stiring until the raw smell of the coconut goes. To this add curd and mix well and slowly stir in low flame for 5 mins. Remember to be careful bcoz the curd may curdle. In another kadai, add oil and when it heats add mustard, 1 string curry leaves and dry chillies and pour this to the pineapple curry.

Ingredients: Flour- 1 cup Eggs- 2 lightly beaten Caster Sugar- 2/3 cup Butter- 100gms Cocoa Powder- 1/3 cup Baking powder- 1/2 tsp Salt- 1/4 tsp Soda Bicarb- 1/2 tsp Milk- 1/2 cup Vanilla Essence- 1 tsp Method: Sift together Flour, cocoa, baking powder, salt and soda bicarb and keep aside. Beat sugar, butter and vanilla till creamy. Gradually add eggs little by little and mix until well combined. Add the flour mixture to the creamed mixture adding along milk alternatively. Beat until just combined. Spoon into the cupcakes 3/4 portion each. I had scooped 30 gms each into 10 inch liners. I got 22 cup cakes out of this. Bake in a preheated oven @ 170 degree Cel for about 10-15 mins. Serve with chocolate ganache...  Children will love this

Ingredients: Flour- 3 cups Eggs-4 Butter- 1 cup Brown Sugar- 2 cups Milk- 2/3 cup Baking powder- 1 tsp Vanilla Essence- 3 tsp Salt- A pinch Method: Sift together Flour, baking powder and salt and keep aside. Cream together butter and brown sugar..add Eggs and cream again. Add the flour and milk to the creamy mixture and beat just until the batter is mixed well. Add vanilla essence. Pour this to cupcake liners and bake @ 180 degree Cel for 18 to 20 min. This makes 24 cupcakes.

Ingredients: For the bread: Flour-1.5 cups Dry yeast-1 tsp Warm water-1/2 cup Salt-1/2 tsp ( or to taste) Sugar-1 tbsp Sunflower oil- 1 tbsp+ more as required For garlic spread: Salted butter-4 tbsp Garlic-minced-2tbsp Coriander leaves-chopped-2 tbsp Method: In a mixer combine together all the ingredients mentioned for garlic spread,keep aside. In a large bowl combine together all purpose flour, yeast, warm water and salt. Knead to form a soft dough.It will be a bit sticky. Add oil to your finger and knead well to form a soft dough for about 4 to 5 minutes. Place the dough in a large greased bowl. Cover this with a towel or a cling wrap and leave to rise in a warm place until doubled (for about 1 ½ to 2 hrs). Punch down the dough with your fist and divide it into two equal parts. Transfer it onto a floured surface and roll out to form a 1/2" thick rectangle. Spread 2 tbsp of the prepared garlic spread in an even layer. Roll it up tightly to fo...

Ingredients: Cabbage- 2 cups chopped Onion- 1/2 cup chopped Grated Coconut- 1/2 cup Green chillies- 3 slit Turmeric- 1/2 tsp Garlic- 2 Salt- As required Oil-1tbsp Curry leaves- 2 strings Kashmiri chilli- 2 Mustards- 1 tsp Method 1: Mix together Cabbage, onions, coconut, green chillies,turmeric, salt and garlic with your hand and keep aside for 30 mins. Heat a kadai, add oil. Splutter in mustards, kashmiri chilli and curry leaves. Now add the cabbage mixture and cook covered till the cabbage is tender and cooked. Stir in between. Serve hot. Method: Mix salt and cabbage. In a Kadai add oil, splutter in mustards, kashmiri chilli and curry leaves. Add Onions, green chillies and garlic and saute for 2 minutes. Mix in coconut and saute for a minute. Add turmeric powder and Cabbage and mix well. Cook covered till the cabbage is done. Note: Some people add Cumin seeds also...

Ingredients: Lemon- 2 big roughly chopped Onions- 2 big roughly chopped Green chillies- 4 slit Grated Coconut- 1/2 cup Peppercorns- 6 Coriander powder- 4 tbsp Chilli powder- 1 tbsp Turmeric powder- 1 pinch Salt- as required Sugar- a pinch Oil- 1 tsp Mustards-1 tsp Curry leaves- 2 strings Method: In a non stick pan add grated coconut, one string curry leaves and pepper corns and fry that till light brown in color. Add Coriander powder, Chillipowder, turmeric to this fry slightly. Grind this to a paste and keep aside. In a cooker add 1/2 glass water, 2-3 tsp of salt and bring it to boil. Add lemon, onions, sugar and green chillies to the boiling water and close the cooker.  After 2 whistles, turn off the fire and open the cooker when the pressure settles. Add the ground coconut paste and bring it to boil. Check the salt and the gravy consistency. If you want more gravy, you can add more water and boil it. Turn off. Heat a small pan and add oil, splutter in mus...

Ingredients: Urad Dal(split black lentils)- 1/2 cup Green chillies- 1 chopped Cabbage- 3/4 cup finely chopped Onions- 1/2 cup finely chopped Green peas- 1 tbsp boiled(Optional) Coriander leaves- 1/4 cup finely chopped Hing( Asafoetida)-1/2 tsp Salt- to taste Oil- For deep frying Method: Wash and soak the Urad dal in enough water for 1 hour or more. Drain grind it along with chillies, hing and 1/4 cup of water to make a smooth paste. Add the cabbage, onions, peas, coriander leaves and salt and mix well. In a deep frying pan add enough of oil and keep it in medium flame. Wet your fingers and take some batter and make a ball. With your thumb finger make a hole on the centre of the flatten ball to form a shape of a vada. Slide the vada gently into the hot oil and deep fry until it turns golden brown..My vadas where little over browned. Drain on absorbent paper and serve hot with Chutney. Note: Make sure that you dont mix the ingredients and keep it for ...

Ingredients: Any Fish-1/2 kg Onion- 1 medium- roughly chopped Coriander powder- 2 heaped tbsp Chilli powder- 1heaped tbsp Turmeric powder- 1 tsp Ginger- 1 inch piece chopped Garlic-1 pod chopped Salt- As required Water- as required Oil- 1 tbsp Mustard seeds- 1 tsp Fenugreek- a pinch Kudampuli/Kokum- 2 small pieces Curry leaves- 2 strings Method: Clean the fish and keep aside. Grind together Onion, coriander powder, chilli powder and turmeric powder to a fine paste. In a pan/ clay pan add oil, splutter in Mustards and fenugreek. Add one string curry leaves, Ginger and garlic chopped and saute until it releases a nice aroma and becomes soft. Add the ground paste and saute till oil seperates on top. Add Salt, water, kudampul/kokum and fish to this and bring it to boil uncovered. When the mixture starts to boil, simmer it, cover and cook till the fish is done. When the fish is done, check the gravy consistency and salt, if ok then turn off the fire and add oil an...

Ingredients: Potato boiled and mashed- 1 1/2 cup Rava- 1/2 cup Baking powder- 1/2 tsp Pepper powder- 1 tsp Maggi veg cubes- 1 Coriander leaves- 2 tbsp Egg-1 Oil- for frying Method: Mix all the ingredients together and make small balls. Heat a pan, add oil and deep fry these balls till golden brown. Serve hot with tomato sauce or chutney. Its a quick snack for kids.

Ingredients: Pineapple- 2 cups chopped Sugar- 1 cup Gelatin- 2 tsp Milk- 1 cup Cornflour- 1 tsp Egg-2 Food color- if needed Method: To a pan add 1/4 cup sugar and pineapple chopped and cook it until pineapple is cooked well. As you cook it, it will become little watery, cookuntil the water is absorbed properly. Spread the pineapple in a dessert tray evenly and keep aside. Soak Gelatin in 1/4 cup milk and melt it using double boiling method. Keep aside. Beat egg yolk with cornflour and sugar. Add remaining 3/4 cup milk to this.You can add yellow color at this stage if you want. On low flame make a thick custard. Keep aside. When Gelatin mix and custard becomes same temperature, mix them both. If the temperature is not same, chances are there to curdle. Its better to mix them when both are at room temperature. In another bowl beat egg whites till stiff and fold into this mixture. Spread the pudding mixture over the layered pineapple evenly. Refrigerate for 2 hours or u...

Ingredients: Pomelo- 1 cup seperated Oil- 1tsp Chilli powder- 1/2 tsp Salt- As required Curry leaves- Little Sugar- a pinch Method: Heat oil in a small kadai, add chilli powder, sugar,salt and curry leaves all together.. Remember the chillies should not get burnt. Turn off the fire. Add this to the Pomelo keep in a bowl and mix well. Serve.. Pomelos are named differently on different places. Kambili naaranga, Babloos naranga,Madhura naranga, Chakotara, grapefruit...Pomelos are rich in Vitamin C. If you dont like spice, then skip chillipowder. You can try out your version by just adding salt and a bit of sugar to this.

Ingredients: Fish- 1/2 kg Shallots-  10 chopped Ginger and garlic paste- 1 1/2 tbsp Coriander powder- 2 tbsp Kashmiri Chilli powder- 2 tbsp Turmeric powder- 1/2 tsp Coconut grated- 1 cup Kudampuli/ Kokum- 3 medium pieces Coconut oil- 1 tbsp Fenugreek- 1/4 tsp Mustard seeds- 1 tsp Curry leaves- 2 strings Salt- as needed Method: Mix together chillipowder, coriander powder and turmeric oil with little water to make a paste. Soak kudampuli in 5 tbsp water. Heat oil, splutter mustards and fenugreek. Add ginger garlic paste and saute for 4 minutes. Add shallots and curry leaves and saute till they are soft. Add the paste and salt and fry till the oil starts seperating. Add kudampuli along with the water and mix well. Add the fish pieces and carefully combine them all. Add water just to cover the fish pieces well and cook in high flame. When the water starts to boil, reduce the flame to low and cover and cook the fish till the gravy becomes thick and fish...