"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Sunday, January 31, 2016

PEACH COBBLER DUMP CAKE



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I remember a time when my husband used to finish a whole cookie box in one sitting while watching TV or working. It was very hard for him to let go of the sweets, but for the past couple of months he has given up this habit. Which I am very pleased of. When it comes to my husbands family they all love to eat sweets and chocolates. Every time we go to my sister-in-laws home, there is at least one sweet prepared for that day. Out of the many sweets I have seen made by my sister-in-law, peach cobbler dump cake was by far the very best I have had. The first time I had it was during Thanksgiving at her place. So I decided to try this out myself, I was unsure of how it would turn out when I baked it, but it turned out just the way I thought it should have. This cake will only take few minutes to prepare and it will taste even better when served with vanilla ice cream on the top.
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Lets go ahead and start the step by step process of making peach cobbler dump cake.

METHOD OF PREPARATION IN STEPS
1.Preheat the oven to 350 degree F. Lightly grease the pan. Put the peach halves into bottom of the pan.

2.Pour the dry cake mix over the peaches and press down gently. Cut butter into small slices and place them on the top of the cake mix.
Vary the amount of butter depending on your taste. Butter is what will make the cake mix little wet and it also helps to get rid of the taste of the baking powder in the cake mix.

3.Bake at 350 degree F for 45 minutes. Cool completely.

TOP WITH WHIPPED CREAM OR VANILLA ICE CREAM AND SERVE.
ENJOY!!!
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Author: Pretty
Cooking Style : Bake
Location: Amma's Kitchen

FRUIT CUSTARD





Hi there,
Welcome to AmmasKitchenDaily......
Let me start off by saying, this is a beautiful day. I woke up at 8 am, prepared breakfast, took some pictures and now sitting on my couch thinking on how to write this blog. Yesterday I made Fruit Custard and it is yet another recipe like the Caramel Flan, sweet and perfect. At a glance you might think this is no work but let me tell you......... YOU ARE RIGHT!!!. This recipe is short, simple and easy. All you need are some fruits and custard and you are all set. This is perfect for house parties, if you have any guests over or after dinner. Ever since I remember, my mom has been making this for me, and trust me when I say this will be the highlight of the day and will put a smile on your face.

Let us go ahead and  start on how to make this delicious Fruit Custard.


METHOD OF PREPARATION IN STEPS
1. Pour milk into a thick bottomed sauce pan. Bring it to a boil over medium medium heat stirring occasionally while the milk is getting heated. Take 1/4 cup of warm milk to a cup and add in custard powder to it and mix well. 

2. Add sugar and mix well. Slowly add the custard milk mix into the boiling water. Stir in vanilla extract. Heat until the milk is boiled and thickened.
Remove from heat. Cool completely and refrigerate for at least 2 hours.

3. Beat the custard well with a whisk or electric mixer until light and smooth. Peel and chop the fruits. Add in the chopped fruits into the beaten custard and mix well.

POUR INTO THE DESSERT SUPS & GARNISH IT WITH CUT FRUITS AND NUTS
SERVE FRUIT CUSTARD CHILLED
ENJOY!!!

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Author: Pretty
Cooking Style: Dessert
Location: Amma's Kitchen

CHICKEN ROAST





I have never been a fan of typical spicy chicken curry. What I like the most is fried chicken but I really don't like plain fried chicken that does not have any masala and spices inside. I always wanted my fried chicken to be well coated with all the masala and spices that steeps into the chicken. That is how I came about this recipe. Reviews for this roasted chicken was amazing. It has been a huge success among my family. Even today my sister- in law talks about it and keeps asking me to make more.


Hopefully you will like and so will your family.



METHOD OF PREPARATION IN STEPS

1.Marinate the chicken with ginger-garlic paste, turmeric powder and ground black pepper. Keep the marinated chicken in the refrigerator for 30 minutes to 1 hour.
Shallow fry the marinated chicken until it turns golden brown and half cooked. Remove the fried chicken pieces from the oil.

2.In a pan add one sliced onion, minced garlic and ginger. Saute it until the onion turns golden brown. Add coriander powder, kashmiri chilly powder, turmeric powder and salt. Saute it for a minute until the raw smell of the spices are gone. Add sliced tomatoes and curry leaves. Saute it until the tomatoes are soft.



3.Add the fried chicken pieces and mix everything well. Add 3/4 cup of water and stir well. Cover and cook until the chicken is cooked and dry. Take off the lid and stir continuously if you have excess gravy.




4.If the water has evaporated well and it seems like there is no oil to roast the chicken, add 2 tbsp of oil and fry it over medium heat until the chicken is properly roasted. Add in the other onion sliced and stir well until the onion is translucent. Remove from heat.




SERVE HOT WITH APPAM/CHAPATHI/RICE
ENJOY!!!

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Author: Pritty
Cooking Style: Pan Fried
Location: Amma's Kitchen

Saturday, January 30, 2016

VEGETABLE PULAO




Hi there,
Welcome back to AmmasKitchenDaily, our main topic for the past couple of days were Vegetable pulao. Set some time aside from your day and this is an easy and simple recipe to prepare. Sometimes when I get lazy to cook a whole meal with all the side dishes, I make vegetable pulao instead. Vegetable pulao is a type of rice dish and you can make this dish in many different ways. If you want to make this pulao plain, I like to add some flavors to it by adding herbs like coriander leaves, mint leaves etc which gives a greenish yellow color to the rice as well as the greenish smell of the herbs.

If you want a very bright greenish colored pulao, grind the coriander leaves and mint leaves into a fine paste. Vegetable pulao is so simple that you can make this dish with just one vegetable or you can add mixed vegetables like carrot, corn, beans, cauliflower, green peas etc.
Let's go ahead and learn how to make vegetable pulao.


METHOD OF PREPARATION IN STEPS

1. Rinse the rice until the water is clear while rinsing. Drain the water and put the rice into a colander or strainer to drain out the excess water.

2. In a thick bottomed pan, fry the washed rice by adding 1 tbsp of ghee/ butter until the rice is roasted and light golden brown in color. Stir continuously. Frying the rice prevents crumbling or breaking of rice grains while cooking. Remove from heat and keep it aside.

3. In a thick bottomed pan, heat ghee/ butter/ oil over a low flame and fry the whole spices until they are fragrant. Then add sliced onion, green chilies, ginger and garlic. Saute it until the onion is golden brown. Add in the sliced tomatoes and saute it for a few minutes.

4. Add all the veggies and turmeric powder. Saute everything well for 5 minutes over a low flame. Add coriander leaves and mint leaves and stir well.

5. Pour water and mix everything well. When the water starts boiling, reduce the flame to low and add in the rice and stir well. Add salt as needed. Cover and cook the rice on a low flame until the rice is dry and cooked well. Stir occasionally and gently without breaking the rice grains. Check in between if the water is enough. But be careful not to add too much water.

6. Add some more coriander leaves. Fluff and let the rice stand for 2 more minutes over low flame. Remove from heat.



SERVE HOT WITH ANY CURRY OR RAITA
ENJOY!!!

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Author: Pretty
Cooking Style: -
Location: Amma's Kitchen

PUTTU (RICE STEAMED CAKE)




Puttu (Rice Steamed Cake) is a traditional breakfast recipe in Kerala. In Kerala puttu and black chickpeas (kadala) curry is the best known combination for breakfast. This is the best breakfast choice as well as a healthy choice because of the way it is prepared. The only way to prepare puttu is by steaming, which is the absolute healthy way of preparation. 
Traditionally puttu is made by using rice flour and grated coconut. At the same time we can use wheat flour, rava, corn and ragi flour to make puttu. In order to make the puttu at its best, make sure the rice flour is well roasted before starting the preparation.

There are so many varieties of puttu that are being made these days, some of them are chicken puttu, jack fruit layered puttu, keema (minced mutton/beef) puttu etc.


NOTE: All the above mentioned types of puttu will be prepared and posted soon.            

Usually puttu is made by using puttu maker. But we can also make puttu using idly molds, coconut shell and in a pressure cooker (without the whistle/pressure control weight on the top of the pressure cooker).
As I mentioned before the best combination is puttu and Kadala curry, but we can also eat it with ripe banana, egg masala/ papad.
Let's get started on how to make puttu recipe.


HOW TO MAKE RICE FLOUR FOR PUTTU AT HOME

  • Wash the rice (raw long grain rice/ idly rice) thoroughly.
  • Soak rice for about 2 hours
  • Drain the water and dry the rice by spreading it on a clean dry cloth for few hour until the rice is dry.
  • Grind the dried rice to a coarse powder. Sift the flour.
  • Heat the flour in a pan without any oil till the flour is roasted well and reaches a sandy consistency.
NOTE: I am using puttu (rice) flour that I bought from the store. You can skip this step if you have ready made roasted rice flour from the store.


METHOD OF PREPARATION IN STEPS

1. In a large bowl, take the rice flour and salt as needed. Sprinkle some warm water little at a time on the flour. Mix the flour thoroughly with your finger tips. We need a moist crumby consistency and not form a dough.


2. To know the right consistency of puttu flour, take a handful of puttu flour and press it between your fist , it should hold its shape but easily crumble when you press it harder with your fingers.

You need puttu maker to make puttu. If you don't have one, you can make puttu in the idly maker by pouring the puttu flour onto the idly molds.
3. Add 2-3 cups of water to the bottom vessel of the puttu maker and allow over a allow flame till hot. Since I don't have puttu maker bottom vessel I am using pressure cooker as the bottom vessel without its whistle/ pressure control regulator weight. 
Spoon in 2 tsp of grated coconut to the bottom of the puttu maker mold. Then add in the puttu flour until half way and add another layer of grated coconut. Again layered with puttu flour and finish off with one layer of grated coconut on the top.

4. Place the mold over the bottom vessel. If you are using the pressure cooker as the bottom vessel, place the mold on the top where the whistle was supposed to be and make sure that the puttu mold has been placed correctly onto the hole on the top of the pressure cooker.Steam for about 10-15 minutes until you see the steam rising from the holes on the mold lid.
5. Unmold the puttu by pressing the bottom end of the mold gently using the stem of the spatula or thin long metal rod. 

SERVE HOT WITH BLACK CHICKPEAS CURRY OR RIPE BANANA/ PAPAD
ENJOY!!!

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Thursday, January 28, 2016

LIVER CLEANSING ANTI-OXIDANT BEET SMOOTHIE





Hi there,

Welcome to AmmasKitchenDaily....
As you all know I am a nurse, I do always find ways to keep my family healthy. When it comes to food, what I look for the most is its healthy aspects than the taste.
It is a very good liver cleansing and a soothing smoothie, because beetroot helps our liver to clear out the toxins, high fiber content in the beetroot helps to prevent constipation and promotes regular digestive pattern. Having beetroot smoothies regularly is crucial for a healthy liver.
This drink also contains carrots and pomegranate which are known for having very high anti-oxidants, Vitamin A, Vitamin K, Vitamin C, fiber, iron etc. If this drink was mixed in with just beetroots, carrots and pomegranate, all the adults would still drink it due to the health reasons, but the kids would not like it as much. So to make it taste better I added apple, banana and Vanilla yogurt. 
Now that this drink is good for everyone, lets go ahead and create this. All you have to do is follow the simple and easy steps. Lets all try to be healthy.


METHOD OF PREPARATION IN STEPS

1. Peel and slice the beetroot, carrot and apple. Combine every ingredients in a blender.

2.  Blend it on high for 40-50 seconds or until the smoothie thickens.


POUR INTO THE GLASSES AND SERVE
ENJOY!!!

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KAPPA VEVICHATHU (KOTTAYAM STYLE) (MASHED TAPIOCA)




If you ask any malayali what the most authentic and traditional Kerala food is, they would most defenitely say "Kappa and Meen curry". This is a dish that most of the malayalis cannot stay away from. This is one of the dish every malayali wants to have most often, because most of the malayalis born in Kerala grew up seeing and eating tapioca.It does not matter how old you are or in which part of the world you are in, Kappa is still the favorite.
And finally Kappa is a dish that makes us feel connected to our roots and childhood memories.
Let's get started with how to make kappa vevichathu in Kottayam style.

METHOD OF PREPARATION IN STEPS

1. Peel the skin of the tapioca/ yuca both the brown and pink skins. Cut it into small slices (1"). Wash it under running water and strain the water.
2. Boil tapioca in a thick bottomed vessel till the tapioca is cooked. Water should be above the level of the tapioca. Drain the water and keep the tapioca aside.
3. Combine grated coconut, green chilies, shallots, cumin seeds, garlic, turmeric powder and few curry leaves in a blender. crush the ingredients in the blender, approximately for about 10 seconds only.Do not let it become a fine paste.

4. Put the cooked tapioca in a pan over low flame and add the crushed coconut into it. Mix the content well and mash the tapioca slices well with back side of the wooden spatula for a few minutes and remove from flame.

SERVE HOT WITH YOGURT SALAD/ FISH CURRY/ BEEF CURRY
ENJOY!!!

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