Thenga aracha chemmeen curry (Malabar style Prawn curry)

Thenga aracha chemmeen curry (Malabar style Prawn curry)

Prawn curry made with thick and yellow coconut sauce – a perfect Kerala delicacy, with Kannur’s own pathil (rice pancake) is all we want to feel homely. That creaminess of coconut, aromatic spices and kick of red & green chilies at the same time – do I need to say more???Its finger licking good and it can’t be easier than this. Ehh the next day, the earthen pot in which prepared this chemmeen curry I licked as washed  😉 Yea it enhances the taste as it sits. So be sure to make extra quantity.

Prawns/shrimp is both of us favorite, in fact all seafood are our favorite ;-)..), unfortunately we won’t get anything from sea as fresh as we get back home!! Here we are getting satisfied with all those cold water fish, those fish are nowhere near to what we get in Kerala and UAE.We get all types of frozen fish, but rarely I put my hands on them!!

You wondering from where I got these prawns?? I packed some when I came from home😉!! Not soo much…..less than a kg after cleaning! I packed these kind of items in frozen bag. I would not have brought all these items if hubby accompanied me. He used to ask What you will do if they ask you to open and show?! I used to be like what is the big deal, I am carrying some eatables – not a bomb or something!!! Whatever I argue, he wont allow. But now guess what, he was like ha now you go home every 2 to 3 months and bring all these goodies 😁haha!   Thenga aracha chemmeen curry (Malabar style Prawn curry)

Coming back to the chemmeen curry, they can’t be easier than this guys and taste is something which you must try and see. It’s that good, and I am sure you will end up licking your fingers. Goes very well with anything like rice, pathiri, chapathi, Kalathappam etc….

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Egg and cheese breakfast roll

Egg and cheese breakfast roll

Breakfast without egg…..I feel like incomplete!!! And anything with cheese – written my name on it. Further more, make a head breakfast!!! yes please…. nothing makes me happier than that. Easy and super delicious egg and cheese rolls have everything I said above.

Fluffy scrambled egg and melted cheese with delicious french sauce – bechamel sauce (white sauce) is a pure bliss. Rolled them in crepes which is flavored with chopped parsley. All in all, they will simply melt in your mouth. Best part is they freeze really well. Just you need to fry them or pop them into the oven before serving. You can also add bit of chopped ham or sausages if you like. Sun dried tomatoes also would have given a flavor punch, I had no stock so didn’t use them. If you love its taste, go ahead and add some.

Whats say about breakfast for dinner??? This rolls goes well along with your soups as well. No big deal, this can be served at any time of the day. We both loved them to the core, hope your family would enjoy them too. Lets see the recipe….

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Mini Red velvet cake

Mini Red velvet cake with white chocolate cream cheese frosting

Red and velvety, classic chocolate cake will attract anyone with its look and most delicious taste. White chocolaty, creamy and cheesy frosting pair very well with these beautiful spongy cake. Believe me, they will simply melt in your mouth!!

Even though I have a very big sweet tooth, cake is not my thing. I hardly finish one serving of cake at a time. Hubby also usually won’t go beyond a piece of cake exception to this cake😄!! So I usually wait for very special Occassion to bake something like this!All thanks to my friend Rayida, who is a hands down home baker and her cake pictures inspired me a-lot. (I didn’t get a chance to taste her cakes yet!!). When I went home last time, she pushed me to attend a one day baking workshop, it was a good demo and got more idea on the area where I was least experienced. So for new year, I thought to bake a big fat cake to share with my neighbors and friends. But I couldn’t bake due to our short trip to Delhi around new year, which was unplanned!

On the day of New year, hotel where we stayed kept a counter with alot of pastries and cakes. I told hubby I couldn’t bake as I planned….let us indulge in some sweet treat here. so we bought one red velvet cake slice. After putting first spoon in my mouth,I was like “whether to cry or laugh”….ohh god, cake was tooo dry and tasteless….. how can a prestigious hotels serve these kind of cakes??!! totally disappointed with them 🙁 ….. Coming back to Tashkent, I decided to try red velvet cake….. in a miniature form, and anything miniatures, I feel they are the cutest!!! They are so easy and convenient to serve as well ….aren’t they??? I am so happy that I did try them….. they were sooooooo delicious and he had one, two and asked for the third serving at the same go 😄!!! Me, who is not a cake person had half batch of them…. shhhh 🤫….. We had them after breakfast, lunch and dinner as well 😉…..not joking guys, we really did!!!

The cake where really soft and moist. When it sandwiched with the white chocolate cream cheese frosting, you will feel like you are having white chocolate cheesecake with cake base!!! If you are cheese lover like me, you will get hooked with this frosting!!! Mini Red velvet cake with white chocolate cream cheese frosting

Valentines day fast approaching, I thought this is the perfect time to share this scrumptious recipe here, we personally don’t celebrate this particular day though. “Happy valentine’s day” for those who are celebrating!! Make this red velvet cake for your love, you will be loved more 😉….take my words 😍!!

 

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Roasted Butternut squash soup (Pumpkin soup)

Roasted butternut squash soup

Soup is there on my menu at least twice or thrice in a week especially during these winter days. We really need a bowl of soup to warm ourselves up.Butternut squash is in season and this soup comes very often now a days on our dinner table.

Even without adding any cream or dairy, this soup is really velvety and creamy, highly satisfying and healthy too. Roasted butternut enhance the flavor for sure, the smell of roasted squash will tempt you to have couple of spoon soon after coming out of the oven. I had few table spoon before adding them to the soup ;-).It taste great if properly seasoned. I really love pumpkin/butternut squash, either its in sweet or savory. You can see some of my favorite pumpkin/butternut squash recipes here. They are really high in fiber and nutritional bomb.

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White chocolate and Cranberry Muffins

White chocolate and cranberry muffins

Jan already half way through….can you believe it?!Days are simply flying!!!! I am so late for the first post for the year 2018 huh?!! But glad that I showed up 1st month itself. Our unexpected and unplanned short holiday trip, and its hangover took these while for me to back on track again.Hope you all had wonderful holidays!Here I am with our current favorite, white chocolate and cranberry muffins.

I was feeling to Bake more and more on these wintery days. There is nothing cozy than a hot cup of tea and some baked goodies these evenings. And the day you baked something, your home will smell amazing…..I do enjoy that a lot –  one among the sweet little happiness of the home bakers.

Tender muffins with sweet & tart cranberries and white chocolate, with hint of orange zest….mmmmm they were sooo good! I am addicted to those fragrance of citrus fruits. I am telling you, you won’t be stopping this at one. I had before, during and after clicking the photos….don’t take me wrong, it was my lunch on that day hehe…..No wonder why I am struggling to stay in shape 😉 …. some of the days my lunch used to be with these kind of stuff ;-)….I don’t really cook for myself, if there is nothing left over for lunch….

weekend lazzy breakfast can be handled peacefully if I Bake muffins/pound cakes on Fridays, and it will run through out the week to suppress your little hunger anytime of the day too. Late night hunger of him after having early dinner also will be sorted out with these. Best part of baking these muffins are, they can be whipped up in just 15 minutes. You don’t need to take out all those mixers, just a bowl and spatula will do the work. As simple as mixing dry to the wet. Since I used dry cranberries, these can be prepared throughout the year and you can get dried cranberries every where now a days. Blueberries also would be great alternative to it.

Anyways lets see the recipe…..

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Mimosa Salad Recipe (Layered tuna salad )

Mimosa Salad Recipe (Layered tuna salad )

Salads holds its own place on any festive/party table at any time of the year….Isn’t?? This salad got its name from Russian name of the yellow spring flower tree called “mimosa”. This is popular in all former soviet states and can be prepared with pretty common ingredients available in every kitchen.

This colorful and unique looking salad – mimosa attracted me when we were invited by an Uzbek friend. I always used to amaze how people over here arrange their table with different varieties of tasty salads,starters, nuts and sweets when receiving a guest. Totally different food culture from ours. They take us directly to the dining table , where they would keep everything ready on table before we arrive. We talk, eat and entertine there itself. In between soups, main course and desserts will be served. Soup and main course normally seen served only one item, where as back home in India we serve as many varieties of main dishes as possible ;-).

Coming to the recipe, they are pretty simple, layering tuna, cooked veggies and egg with mayonnaise. Here I prepared a dressing instead of mayonnaise, using sour cream. A delicious substitute for mayo. You can either use mayonnaise or the dressing which I have given below,  which is bit more healthier version. If you are not a fan of tuna, cooked/tinned chicken or turkey can be substituted. But I guess tuna gives a unique taste for this salad. You can also add onion and hard cheese if you prefer.

Hopefully this would be my last post for the year 2017. Wishing you all very Happy new year and joyful holidays!!! Stay happy and safe!

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Eclair with hazelnut praline custard

You all might have started planning and preparing for upcoming holidays, and no table will complete without those baked goodies.These classic french dessert – eclairs for sure will attract all those sweet tooths.  They are made out of choux dough and filled with custard and topped with chocolate ganache. Eclairs are one of my favorite pastry and I enjoy making and indulging in it. Usually I used to prepare them with vanilla custard and this time I have used my favorite ever, most delicious Hazelnut praline Custard /Pastry cream  Ohhh, they were soo beautiful marriage of yumminess!!

Unsweetened pastry with moderately sweet hazelnut pastry cream and topped with chocolate ganache – can that go wrong?!The pastry will puff up with that hollow inside to fill the cream. This combination was there in my mind for quite sometime and finally I am happy it happened.  You don’t need to do everything on the same day. What I did was, prepared my pastry cream previous day so that it can get chilled well. Next day prepared the pastry and when they were cooling down, made the chocolate ganache.

You can make them in advance if you expect any guest as well. Let me know in comments how you enjoyed this eclairs. Lets see the recipe……..

⇒Click here for the Recipe!

Pumpkin pie Recipe from scratch (Butternut squash pie)

Pumpkin pie Recipe from scratch (Butternut squash pie)

Its pumpkin pumkin everywhere now!! How can someone resist experiment with these nutritious goodies?!! I love and love anything with pumpkin, being it  sweet or Savory. Pumpkin pie is not something which I was grown up with or my childhood favorite, but its in my current favorite list and will be there forever from now on!!!

The flaky crust and smooth and luscious filling is simply amazing. Made pie filling from scratch. Its super simple to make. You just simply need to pop pumpkin/butternut squash in the oven, bake till it is soft and make puree. Add your choice of spices and rest of the ingredients in food processer and your pie filling is ready!!!

Contrary to the traditional pumpkin pie, I have kept some hidden yumminess in between crust and pumpkin filling 😉….coconut and cashew mixture, to give slight crunch and nuttiness!! The crust I used here is my favorite one, which I used for my Dulce de leche cheese cake as well.

Hubby’s colleague sent me alot of butternut squash from his own vegetable garden. I was literally celebrating with them all these days 😄.

Don’t forget to grab some pumpkin and try this recipe if you are a pumpkin lover like me 😋, you don’t need a special occassion to make this…. If you are less member family like me, freeze the left over….it will stay there for more than a month!!

I made Financiers with left over egg whites. You can use them for coating while making spring roll or freeze them until you find a appropriate recipe.

⇒Click here for the Recipe!

Uzbek Soup – Mastava (Rice and meat soup)

Uzbek Soup - Mastava (Rice and meat soup)

Simply comforting and filling soup, perfect on these fall and winter season. In Uzbekistan, they call this soup – Mastava. The rice and meat soup is a whole meal by its own. Super easy to prepare, very delicious and nutritious too. You have carbs from rice, protein from meat and all other nutrients from vegetables.

The temperature is coming down here and we are all set to welcome another winter again Insha Allah! Hot and comforting soup is all we want for dinner now a days! And when I make Mastava, I don’t need to think about making anything side with it. And best thing about this soup is you throw in all the ingredients and your are done!!!! Yes, you heard it right! Just half an hour of cooking time is required. Then who wouldn’t want to make this soup –  huh?! All ladies would be happy to find such recipes.

My Uzbek friend shared this recipe with me. When we went to mountain during late spring with them, had this soup very first time from there. It was very light, comforting at the same time very flavorful as well. And I asked her for the recipe and tried it. I will definitely share some more Uzbek special recipes soon, which is on the pipe line 🙂 .

I hope you would enjoy this soup as much as we do.

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Paalooda – A classic malabar drink (Cardamom flavored cashew milk)

Palooda - a malabar classic drink (cardamom flavored cashew milk)

Hot beverage – a milk based drink enriched with the goodness of cashew nuts and flavored with cardamom powder. Very simple drink, lightly sweetened and perfect to make on any occasion! You can prepare this delicious drink in no time.

This is a very first guest post since I started my blogging journey, and I am so glad that I did it. When Lubana of Yummy food send me a message asking me to do the guest post for her annual event “Joy from Fasting to Feasting, I didn’t think twice to say “Yes”. Thank you so much Lubna for inviting me to be part of it.

She has a very wonderful blog with beautiful photography and mouth-watering recipes. So much inspired by her space. Find her here.

⇒Click here for the Recipe!