Happy Spring Season !! Broccoli Cream Soup

 

  Its an another Spring Season. Really happy for the colors around 🌷🌷🌷

Made a simple Broccoli Soup today with less ingredients. hmm..Broccoli, half onion,, some pepper, muscat powder & Cream.  Thats it !!

Egg Dosa & Sambar

 

                                    EGG DOSA & SAMBAR 

   Add one whisked egg when you make Dosa. It goes well with spicy Sambar ..Happy Weekend :) 

Happy Easter

 

Its Sprint time again!! Happy Easter to everyone !! Enjoy your holidays!!

Strawberry Cream Cake - Erdbeer Sahne Torte

 

  

  Strawberry Cream Cake 

Another Onam season!! Its Kid's Birthday!! This time he wished for Strawberry cream cake.

So I found a Recipe with simple Ingredients and decorated with Strawberries, Blueberries, Grapes  

and it somehow ended up looking like the Flower arrangement we put on Onam ;)

Things Needed 

Base Layer:

2 Eggs
80 g Sugar
1tsp Vanillaflavour
80 g Flour
2 tsp Backingpowder
40 ml Oil
40 ml Milk

Strawberry Cream:

300 g Strawberry 

3 EL Sugar

400 ml Whipping Cream

1 Packet Gelatine

Decorations

Some Strawberries, Blueberries, Grapes

Some Cream

Preparation method:

Beat well eggs, Sugar, Vanillaessense or vanillasugar until creamy.

Pour in Oil & Milk.

Finally add all purpose Flour, Backingpowder using a sieb.

Mix well all ingredients and bake in oven until done. (180 degrees, 20 min)

Meantime puree the Strawberry& sugar. 

Mix Gelatine & Strawberry uniformly. If you are using instant gelatine powder, mix in directly.

If you are using Gelatine sheets,  allow to soften it in Water for sometime and then mix into the Strawberry.

Beat cream in a separate bowl.

Add the cream to the Strawberry carefully and mix in using a spatula.

Allow the cake base to get cool down completely.

Apply the Strawberry cream over it. 

Decorate with the cut fruits and refrigerate for at least 6 hours.

German Birthday Cake

    

My Son is a football freak and so does his Friends. So this time I made a Fotoball themed Cake for his Birthday party which was the same day of the German Portugal match. Luckily enough Germans won the game with 4 Goals😊 and just one week after they lost to England 😕 

I didnt get much time so actually used the Recipe for Eintracht Frankfurt Cake from the last Year. Just made a few adjustments and it changed the decorations and it worked out 😊

Follow the link for the Recipe  

http://aromatickitchen.blogspot.com/2020/06/eintracht-frankfurt-cake.html 

Egg puffs / South indian snack

 

 EGG - PUFFS 

Crispy Spicy Egg puffs with hot Tea 😋

College time nostalgia.

Things Needed:

Boiled Eggs - 6

Red Onions sliced - 2 cup

Ginger garlic finely chopped - 1 tbsp

Turmeric powder 1/4 tsp 

Chilli powder - 1/2 tsp 

Garam masala powder - 1/2 tsp

Fennel seeds, slightly crushed - 1/2 tsp

Tomato ketchup - 2 tbsp

Oil

Salt 

one extra Egg 

Puff pastry sheets

Wheat flour 

Preparation Method:

Heat oil in a nonstick pan. Saute chopped ginger-garlic in it. As the rawness goes add sliced onions to it.

Saut till transparent. Add turmeric powder, chilly powder, garam masala, fennel seeds. Saute for 3 min.

Add tomato ketchup. Cook for further 5 min. 

Onion masala  mix is ready. 

Cut the boiled eggs into halves.

Roll out the puff pastry sheets using a rolling pin . Dust with wheat flour when necessary .

Cut the puff pastry sheets into squares. 

Place one spoon of onion mix in the middle and one egg half . Fold it from 4 sides into middle.

Beat one egg and brush over the folded puffs . This will add a glaze and crispiness to the egg puffs.

When all pieces are done. Bake it in over for 180 degrees till done.

Happy Vishu - Kerala Parippu Payasam

 

KERALA  CHERUPAYAR PARIPPU PAYASAM - DAL GHEER - Vishu Special

The first thing comes to mind thinking of Vishu is the memoy of fully bloomed Vishu konna Trees on the sideroads of my hometown. Don't know when I get to see them again 🌼🌼🌼

THINGS NEEDED:

Split mung bean (Green Gram Dal) - 250 gm

Coconut milk   - that from a coconut , 1 can ( 2 cup)

Jaggery/ Sarkkara -  1 & 1/2 cup grated  

Cardamom  - 1 tsp powdered

Sliced coconut  - 3 sp

Cashew nuts  - 3 sp

Dried grapes - 3sp

Dried ginger powder - 1/4 tsp

Ghee  - 4 sp

Utensils Needed: Deep Nonstick Pan to cook payasam, 

relative small vessel to cook payasam, Sieve.

PREPARATION METHOD:

Heat Ghee in a bottom deep nonstick pan, roast sliced coconut pieces in it 

by sauting continously and till they turn light brown.

  Set aside. 

Roast Cashews in it till they turn light brown. Set aside.

Fry dry grapes in it. Till they are balloon like, set aside.

Add mung dal to the pan. 

Roast them in the rest Ghee by sauting continiously.

Pour some water to cover it and cook by closing the lid.

Cook it in medium heat for 15 min. Then turn of the heat, mix it well, close with the lid and let it cook. 

Take a bottom deep Vessel. Pour some water to Jaggery and let it boil. When Jaggery is completely dissolved sieve it to remove impurities and set aside.

Pour melt Jaggery and half of the coconut milk to the broken wheat.

Add 1/2 tsp ground Cardamom & 1/4 tsp dried ginger powder.

Mix well. Close lid and cook in medium heat till done. 

Add rest of the coconut milk. Check for sweetness. 

In case if you need more sweetness melt more Jaggery and add into it.

Add rest 1/2 tsp ground Cardamom.

Toss in roasted Cashews, dry grapes, coconut pieces .

Mix well. 

Payasam is ready to be served.

 Serve with Banana, Boli and Pappadam.

Fruit Cheese Cake

 

OBST-KÄSE KUCHEN

Happy Easter to everyone. 😊 

This time we made fruit cheese cake. 

Its really easy to bake. Hope u all like it 😀

Things Needed: 

for the base layer: 😊

 Eggs - 2 

Sugar- 130gm 

Oil - 100 ml 

Orange juice - 100 ml 

Cacao powder - 2 tbsp 

All purpose flour - 150 gm 

Backing powder - 1 tsp 

cheese layer in the middle :  ;) 

Eggs -3

Sugar -100 gm 

Vanilla sugar - 1 pack 

Quark -500 gm 

Lemon juice - 1 tbsp 

Whipping cream -100ml 

Grieß - 1 1/2 tbsp 

3rd layer :  (fruit layer)

Fruits (Strawberry, Green & Red Grapes, Mandarines) 

Lemon juice - 1 tbsp 

Glaze (Tortenguss klar )- 1 packet 

Sugar - 2 tbsp 

some butter to grease the baking pan

Spring baking form - 28 cm 

Preparation Method: 

Preheat the oven to 200 degrees. Apply butter to the sides of the spring form. Cover the base with backing paper. 

Beat the eggs & sugar in a vessel till thick cream . 

Add oil & orange juice. Mix. 

Mix together flour, backing powder & cacao powder seperately. Add this flour mix into the beaten egg-juice mix using a sieve in 2 batches. 

Pour this into the form. 

Bake for 15 min. 

For the 2nd layer, beat well 3 eggs with sugar & vanilla sugar. 

Add Quark & mix. Add lemon juice, cream & Grieß . Mix all together. 

Pour this mix over the baked cake. Bake again for another 25 min. until its done. 

After its cool down place the cut fruits on the cake. 

Make the glaze with lemonjuice, 2 tbsp sugar, water using the instructions written behind the glaze packet. Pour this over the strawberries .

Refrigerate it min. 2 hrs.

Nurukku Gothambu Pradhaman

 

 BROKEN WHEAT PRADHAMAN

Have a great Sunday Morning!

Payasam/Pradhaman is south indian delicacy. On weddings and ceremenies where Sadyas are served there will be atleast 3 Types of Pradhamans as dessert. Pradhaman with Jaggery is extremely time consuming to make.

Its sunday morning ... thought of sleeping a bit longer but I woke up to son's alarm, which was set at 7 O' clock 😕. He forgot to turn it off .. 

So I had a lot of time to make Upma, coconut chutney 

and this Pradhaman till the others wake up..😊

THINGS NEEDED:

Broken Wheat - 250 gm

Sago / Chowary - 1/2 cup

Coconut milk   - that from a coconut , 1 can ( 2 cup)

Jaggery/ Sarkkara -  1 & 1/2 cup grated  

Cardamom  - 1 tsp powdered

Sliced coconut  - 3 sp

Cashew nuts  - 3 sp

Dried grapes - 3sp

Dried ginger powder - 1/4 tsp

Ghee  - 4 sp

Utensils Needed: Deep Nonstick Pan to cook payasam, 

relative small vessel to cook payasam, Sieve.

PREPARATION METHOD:

Soak sago in water set aside.

Heat Ghee in a bottom deep nonstick pan, roast sliced coconut pieces in it 

by sauting continously and till they turn light brown.

  Set aside. 

Roast Cashews in it till they turn light brown. Set aside.

Fry dry grapes in it. Till they are balloon like, set aside.

Add broken wheat to the pan. 

Roast them in the rest Ghee by sauting continiously.

Pour some water to cover it and cook by closing the lid. Let it cook for 15 minutes.

Meantime cook Sago by adding lot of water and closing with a lid. 

Cook it in medium heat for 15 min. Then turn of the heat, mix it well, close with the lid and let it cook. 

Sago will be transparent when its done. Sieve and rinse the cooked sago pearls. Set aside.

Take a bottom deep Vessel. Pour some water to Jaggery and let it boil. When Jaggery is completely dissolved sieve it to remove impurities and set aside.

Pour melt Jaggery to the broken wheat.

Add half of the coconut milk. 

Add 1/2 tsp ground Cardamom & 1/4 tsp dried ginger powder.

Mix well. Close lid and cook in medium heat till done. 

Add rest of the coconut milk. Add cooked sago. Check for sweetness. 

In case if you need more sweetness melt more Jaggery and add into it.

Add rest 1/2 tsp ground Cardamom.

Toss in roasted Cashews, dry grapes, coconut pieces .

Mix well. 

Payasam is ready to be served.

 Serve with Banana.

Please check other Pradhaman Recipes from my Blog as well .. 

Palada Pradhaman 

Semiya/Vermicelli Pradhaman

Ada Pradhaman

Pazham Pradhaman

Dates Pradhaman

Mandarinen Käse Kuchen - Mandarin Cheesecake

Pretty easy to make . Tasty Dessert for the weekend ..Guten apetit!!

MANDARIN CHEESECAKE

THINGS NEEDED:

FOR BASE LAYER:

All purpose flour - 200gm

Backing powder - 1 tsp

Sugar - 75 gm

Soft butter - 75 gm

Egg - 1

FOR CREAM LAYER:

Quark/German cream cheese - 500 gm

Egg - 1

Sugar - 125 gm

Vanilla Pudding powder - 1 packet 

Vanilla essence - 1 tsp

Milk - 200 ml

Raps oil - 125 ml

Mandarins - 3 cans (drain the mandarins using a Sieb)

PREPARATION METHOD:

Knead the ingredients Flour, Backing powder, sugar, Egg, 

Soft butter for the base layer. 

Beat well with hands to make a soft dough.

Grease the backing pan with soft butter.

Spread over the base and sides of the backing pan with fingers.

Set aside. 

Beat well Quark(German cream cheese), Egg, sugar with a beating machine.

Add Vanilla pudding pulver, vanilla essence, Milk and Raps oil.

Beat till everything is well mixed uniformly..

Set aside half of the mandarins which are well in shape for later use.

Place the other half of the mandarins over the base layer. 

Pour the cream cheese over the mandarins and spread uniformly using a spatula.

Place rest of the mandarins which are set aside over the cream cheese.

You can arrange it to form like a butter fly. 

Bake over medium heat, 150 degrees for 45 minutes or till done.

After cooling down refrigerate the cake. 

Enjoy your weekend!!

Butter Chicken

BUTTER CHICKEN

North Indian Butter chicken is one of our favourite Indian side dish. Children loves it ... and it taste really good even without chilly powder...or you can use cashmiri chilly powder which is extremely red in color but don't have any spicy taste like the usual ones.

Butter chicken goes well with Basmati Reis, Naan, Salad & pappad.

Here goes my recipe,

THINGS NEEDED:

2 cup boneless chicken breasts, cut into cubes

1 medium onion finely chopped

2 tbsp ginger garlic paste 

1 cup tomato paste 

1 tablespoon garam masala

1 teaspoon paprika, adjust to taste

2 sp chopped Fenugreek leaves

10 cashew nuts / Almonds

1/2 cup heavy cream 

Salt

Butter

PREPARATION METHOD:

Marinate a day before : 

Take Chicken pieces in a bowl. Marinate adding 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp garam masala, 5 tbsp Joghurt . Refreigerate overnight or 4 hours.

So start Cooking: 😊

Soak Cashew nuts in water.  Grind to make a paste

Heat a medium saucepan. Add 2 tbsp butter . After melting toss in the chopped onions and saute until lightly golden, about 3-4 minutes.

Add 1 tbsp ginger -garlic paste. Saute and cook till rawness goes.

Add the chicken and fry till the  chicken is half cooked & water is almost gone and start turning brown on sides.

Add tomato paste, Cashew nut paste and spices ( 1tsp Garam masala, fenugreek leaves). 

Close the lid & cook covered in medium heat for 15 min.

Before finishing add 1/2 cup cream and cook 5 more min.

Garnish with chopped coriander leaves & serve with Basmati reis or Naan.

Happy First Advent!

 

The Xmas season has began. The first candle has been lit.. 💗

After a long time of stress & struggle hoping that this holiday season may be relaxing time for everyone, hopefully the year ahead may bring more luck and Happiness to all of us. 

I wish that there won't be much flight restrictions next year and hopefully i can visit my homeland..    let's see. 

So like every year we did a Christmas give away this week. 

Cooking for a mass could be really fun if you organise properly ..I got some help also this time so got everything done very fast.

Somehow giving away food this time was not so easy even when the food was packed properly, due to Covid restrictions. 

We were just about to give up. By God's grace it worked out.. 😊 

Its the same Recipe I use always... used this time mushrooms, Bell pepper, cherry tomatoes, 2 types of cheeses, Salami etc.

Kerala Special Chakka Ilayappam

Kerala Special Ilayappam

Ilayappam is a traditional South Indian Delicacy.  Its made with rice flour with a sweet filling steamed wrapped in leaves. Mostly Jaggery, coconut, cardamom & Jackfruit  are used to make fillings. And leaves with medicinal vaues are used for wrapping the ilayappam...we use Banana leaves, Jackfruit leaves, Indian Bay leaves (Therali), Poriyani ila (Macaranga peltata), Seelanthi leaf (Pacific rosewood) to make ilayappam. All these leaves have medicinal values & a unique aroma which makes this dish much special.

For my ilayappam I used Walnuttree leaves & turmeric leaves. Turmeric leaves are already used in Asian Cuisine, if cooked they smell just like Turmeric. Walnuts leaves has got a special aroma resembling that of Indian Bay leaves. Its been used for making Tea here. I used them for a couple of times by now...happy that I found them😊

There is one more alternative to the recipe. Instead of using Rice flour you can use whole wheat flour (Gothambu maavu). The appam will be more softer than the normal ones.

Instead of using Jackfruit you can also use small bananas .

So here goes my Recipe

Things needed : (For 15 pieces)

Rice flour - 2 cups   

Jaggery - 1/2 cup + 1/2 cup or as per need  

Grated coconut -  1/2 cup

Jackfruit - 1 cup chopped small

Cardamom powder - 2 tsp

Ghee/Oil 

A pinch of salt 

Preparation Method:

1) Preparing Rice Dough:

Take Rice flour in a deep bowl. Add 1 tsp cardamom, a pinch of salt  and 1/2 cup grated Jaggery to it.

Boil water in a vessel. Mix in this water to the Rice mixture. Pay attension to add enough amount of water (not too much or not too less  :)  ). 

Mix uniformly.  Set aside the prepared dough and keep it covered. 

2) Jaggery filling:

Take a bowl. Combine chopped Jackfruits, 1/2 cup Jaggery, 1/2 cup grated coconut & 1 tsp cardamom powder .

3) Leaves : 

Wash & drain the leaves ..here in my case I used Walnutleaves & Turmeric leaves.

 Dry them with a towel. 

Apply some oil to inner greeny side of the leaves using hand

4) Preparing the Appam: 

Take a leaf. Place 2 spoonful dough on the leave and spread the dough evenly using your finger tips.

Place 2 tbsp filling mixture on the flattened dough and spread like in picture.

Fold the leaf  in the middle. Seal the edge sides by pressing the dough.

Do similarly also with other leaves.

Place the leaves on a Steam cooker and steam it for 20 min. until done.