Friday, 26 April 2013

Sunrise Bun Surprise

       It has been days since I haven't posted any recipe.I found myself a bit down the last few days but I am back with full on energy.After long days of high temperatures,we have got a cool breeze and drops of rain back here in Kerala.I think there wouldn't be a substitute for this hot bun surprise in a cool weather like this to munch on.
      Actually I prepared this dish with buns because I had only buns with me.Bread would be the best ingredient to prepare this snack.All the credit goes to my brother's mother in law,for she was the one who prepared it once and introduced it to us.
          Sunrise Bun Surprise can be served as breakfast and also prepared for lunch boxes.I guarantee your child would love to have this yummy delicious bun surprise daily.....
    Not keeping you to wait anymore.....Over to the recipe....


7 Buns/14 Bread Slices
Whole breast piece of 1 chicken
2 Onions
4 Cloves of Garlic
1 + 1 Tspn Pepper Powder
2 Green chillies(Optional)
Salt to taste
1/4 Tspn Turmeric Powder
Sliced Cucumber
Round sliced Tomatoes
1 Tblspn Oil
1/4 Tspn Oregano(Optional)
Mayonnaise as per needed


  1. First boil chicken with some salt,turmeric powder and pepper powder.
  2. Then shred the chicken pieces with hands.
  3. Heat a non stick pan and add 1 Tblspn oil and saute sliced onions in it until transparent.You don't have to saute till brown.Then add diced green chillies dices,garlic cloves,salt,pepper,turmeric powder and shredded chicken to it and stir well.
  4. Finally add the oregano to it and close with a lid and remove from flame.
  5. Now cut the buns horizontally and brush both the slices generously with mayonnaise and keep spoonful of filling in it.
  6. Now keep sliced cucumber and sliced tomato on top of it and on top keep the other mayonnaise brushed slice.
  7. Fill all the buns in the same way.
  8. Bread slices can also be used to do the same.Infact bread slices would taste even more better than buns.
  9. After filling all the buns,keep 2 to 3 filled buns on a hot non stick frying pan and close with a lid and let it get steamed for 5 minutes in low flame.And do the same with all the other buns too.You can also microwave it.
  10. If using bread,either you can toast or grill it in the closed grills that we get from stores which is used to grill the bread fillings by keeping on stove.Bread slices tends to stick to each other even more faster and would be delicious when grilled.
  11. Serve hot with steaming coffeeeeeee.


Wednesday, 17 April 2013

Vanilla Coconut Cream Cake

          My toddler was drooling for a cake after watching the masterchef of Starplus in which Chef Sanjeev Kapoor's birthday was being celebrated.He was badly craving for a cake.I felt bad for the baby.Otherwise he is least interested in cakes.I asked him if he wants a cake now.He was like yes,I want it now.
           Just after the show,I started preparing the cake for my toddler.By 11 at night I finished the work of my cake.Believe me,it tasted awesome.My toddler is too fond of cutting birthday cakes but his father seldom allow him to do so.So I thought of celebrating a fake birthday function just for kidding.We gave him a knife and clicked pics and he fed us cakes and we too fed him.It was fun with my little boy smiling happily that his wish was done. 


Preparation time:10 minutes;Cooking time:20-25 minutes


3 Eggs
3 1/2 Tblspn Maida
1.5 Tblspn Milk Powder
5/6  Tblspn Sugar
3/4 Tspn Vanilla Essence

Coconut Cream

1/2 Cup Coconut
3 Tblspn Milk
6 Tblspn Sweetened Condensed Milk

2 Cup Whipped Cream(Either the packet powder whipped with milk or whipping cream with some icing sugar)



  1. First beat the eggs and sugar till pale.
  2. Add vanilla essence and beat again.
  3. Sieve the flour and milk powder through a fine sieve so dat each particles get separated.
  4. Add this flour milk powder mixture to the milk mixture little by little so that no lumps form.
  5. Brush a baking tray with some butter.
  6. And cook it ina  preheated oven in 180 C for 20 to 25 minutes.
  7. Insert a skewer into the cake to see if it is done.If the skewer comes out clean,then it is ready to b taken out.
  8. Flip to a plate and let it cool down to room temperature.

Coconut Cream

  1. Grind the freshly grated coconut,milk and sweetened condensed milk in a grinder and blend till a smooth paste is formed.
    1. First cut the cake horizontally.
    2. Then apply the coconut cream on the lower cake piece.
    3. Now keep the other piece on top and Cover it with whipped cream.
    4. Serve chilled after refrigerating for 1 hr.

    I did not get time to decorate it well and moreover you can see areas where Ponnu did slide his finger for the cream.....

Wednesday, 10 April 2013

Cheesy Chicken Ravioli in White Sauce

              It has been so long since I have got the interest in making creamy pastas.I have tried the normal penne pastas but not ravioli(pasta pockets filled with stuffing).It was from Masterchef of Starplus that I got the inspiration to try it.But lagged just because I am not at all a pasta lover.One is that I dont eat pastas too much and the next is that I don like creamy foods.
                But today I had my bhaabhi and my toddler to finish it.So I thought of preparing pasta.To my wonder,ravioli came out superb and bhaabhi and my toddler certified that it was finger licking good.I was satisfied when I heard that coz first when I tasted it,I din find it so impressive just because all pastas seems to be the same for me.I was on air when my toddler craved for more,when I gave him the next day.It is a hectic and time consuming process but the taste is truly worth the hardship.
            Now over to the recipe...


Serves:3 to 4;Makes:20 raviolis;Preparation time:1 hour;Cooking time:45Mnts

1.5 Cups All Purpose Flour/Maida
 1/2 Tspn Salt
2 Large Eggs
2 Tblspn Olive Oil
1/2 Tspn Oregano
Water to make a smooth dough

Half a Chicken Breast
1 1/2 Onion Sliced
1/2 + 1 Tspn Pepper Powder
Water to cook Chicken breast
1 Tspn Garlic Diced
1/2 Tspn Oregano
Mozarella Cheese Grated(as per needed)
1 Cup Water
1 1/2 Tblspn Butter

  White Sauce

25 Gm Butter
1 1/2 Tblspn Maida /Flour
1/4 Tspn salt
2 Cups Milk
1/4 Tspn Oregano
1/4 Tspn Thyme(Optional)
1/2 Tspn White Pepper /Black Pepper Powder



First mix the flour with dry ingredients and make a well in the center and pour in the eggs,olive oil and water to knead it to a smooth dough.

Make chappathis out of it and cut into squares or rectangles and  keep the filling and some grated cheese on one square and cover it with another.Be careful that you stick the sides well.

 Now boil some water with salt and olive oil/veg oil. 

When water boils,put 2 to 3 raviolis in a batch and cook till done and drain in a colander.You can also steam the raviolis which I find is more convenient coz there is no risk of water getting into the pockets and spilling the filling outside the pockets.


  1. First boil chicken with some salt and 1/2 tspn pepper powder and water.
  2. Cook until the stock evaporates.
  3. Now remove from flame and shred the chicken when cooled.
  4. In a pan,spoon in the butter and fry the garlics and then the onions with some salt,until transparent.
  5. Now add the shredded chicken meat and pepper powder and oregano. 
  6. While stuffing in each pocket,after  spooning in a litte of the filling,spoon in 1/2 tspn mozarella cheese too. 

White Sauce

  1. First melt Butter in a non stick pan.
  2. Then remove it from flame and add in the flour and saute it well so that it mixes up well.Now place the pan back on very low heat and pour in the milk immediately or else you will burn the flour.
  3. Add salt,pepper,oregano and thyme.
  4. Cook by continuously stirring the sauce until it comes to the consistency of custard.
  5. Remove from flame.


First spoon in some sauce into the serving plate and keep 2 to 3 raviolis on it and generously pour the sauce on top too.
Anyway I tasted the raviolis fried,without any sauce on it,ie without boiling it in water,fried it in oil.Believe me it tasted awesome.It was truly yumm,with a cheesiness inside and a crispiness outside.I liked it rather than the original boiled raviolis.
Just for a demonstration,posting a pic of the fried raviolis.
It tasted like cheesy chicken nuggets!!!!!

Thursday, 4 April 2013

Velleppam/Soft Proved Pancake

                 Velleppam or fermented dosas are very widely seen in Kerala.Its one of the delicious preparations of Kerala.Velleppam goes best with egg curry.It also accompanies any goodies made of vegetables or meat or chicken or anything. 


Serves :4; Makes:13 Aappams; Soaking time:2 hours; Rising time:2 hours:Preparation :30 to 40  minutes

1 1/2 Cup Pachari/Long Grained Raw rice
1 Cup Grated Coconut
1 1/4 Cooked Parboiled Rice
Salt to taste
1/2 Tspn Yeast
1 Tspn Sugar
Water(As needed)


  1. Soak washed Pachari for 2 hours.After 2 hours drain the water.
  2. Now mix all the ingredients and blend in a mixer until it is ground into smooth paste.
  3. While grinding,water should be added to the level upto which the raw materials are in the blender.
  4. Keep the consistency in a way that it is neither too thick nor too watery.
  5. Now keep this mixture covered to ferment near the stove for about 2 hours so that it gets maximum heat for the yeast to rise.
  6. After 2 hours,take it and its ready to make aappams.
  7. Heat an iron kadai,rub it with some vegetable oil and pour the batter little in a way that it is enough to make these round shapes and this thick.Only the thing is to make the aappam thick at the center.
  8. Now just round the kadai soon so that it sticks to the sides of the kadai.
  9. Close it with the lid and cook for 2 minutes.
  10. You can check if it is done by touching the center of the aappam.If it does not stick to the fingers,then it is done.
  11. Now leaven the sides of the aappam from the kadai with the help of a spatula.
  12. Serve hot with egg curry,chicken curry or chana masala.

Tuesday, 2 April 2013

Beef Roast

         Beef Roast is one of the famous and most loved dish of Malabar.Beef Roast with neypathiri is a superb combination.This is often send to gulf countries or abroad to the dear ones.Though not a ritual,it is treated somewhat like a ritual ;-). If there is anyone going abroad,the relatives there would be restlessly waiting for the beef roast and neypathiri.The main advantage of this dish is that since it does not contain too much moisture in it,it wont get spoiled even if kept at room temperature the whole day.And that aspect of this dish helps in carrying them abroad.
        And now I dedicate it to my loving father's best friend,Abdulla uncle.I remember how badly my father wanted us to serve uncle the best beef roast and neypathiri all the time he visit us.Paining memories.....Even now we try to serve our uncle and his family the best beef roast and neypathiri.
        I believe there is no one to beat my mother in this recipe.She is such an expert in this dish that you will surely crave for it the next time.And ya my Ithoumma(mother in law) is also an expert in this dish.I find her's similar to my mother's.Luv u uppa and luv u ummas......
         Now over to the recipe.....


Serves:4;Preparation time:30 Minutes;Cooking Time:1 Hour

1 Kg Beef cut,cleaned and drained
2 Medium Sized Onions sliced
2 Tomatoes sliced
1 1/2 Inch Ginger Crushed
10 Cloves(big) Garlic crushed
 4 Green Chilllies or to taste
1 1/2 Tblspn Chilli Powder
1 1/2Tblspn Coriander Powder
1/2 Tspn Fenugreek Powder(Roasted and powdered)
1/2 Tspn Cumin Powder(Roasted and Powdered)
1/4 Tspn Turmeric Powder
Few Curry Leaves
Salt to taste
1/2 Tspn Garam Masala powder
1/2 Tspn Pepper powder
2 + 1 Tblspn Coconut Oil


  1.  First heat a pressure cooker and spoon in the 2 Tblspn oil.
  2. Saute the onions with salt until it becomes transparent.
  3. Then add the split green chillies,garlic and ginger to it.
  4. When the aroma comes,add the tomatoes and keep the lid on and let it cook in low flame for 5 minutes or until the tomatoes become mushy.
  5. Add the chilli powder,coriander powder and turmeric powder to it and mix well.
  6. Then add the beef to it immediately and mix well.Now put the lid and vent weight on and cook until 4 whistles.
  7. When the pressure inside escapes open the lid and add garam masala and pepper powder and stir it.
  8. You can see water in it,though we haven't added any.
  9. Keep the pressure cooker open and keep the stove in medium flame and stir continuously until the moisture evaporates completely.
  10. For this,you can transfer the entire stuff to a non stick pan so that it does not stick to the bottom of the pan.
  11. Finally when it is dry(not too much,because it tends to dry more when cooled),add the fenugreek powder and cumin powder and spoon in the extra 1 Tblspn oil reserved and add curry leaves.
  12. Now toss/stir the stuff occassionally until the curry leaves gets fried up from it.
Serve warm with hot neypathiri or plain pathiri,naan,chappathi,paratta,velleppam,oothappam or anything of your choice.This dish blends well with all goodies....