Saturday, November 18, 2017

THAEN MITTAI RECIPE - INDIAN SWEET/ HONEY SUGAR CANDY

KERALA SWEET

Today am going share the nostalgic Kerala sweet. This candy is sold in the village side tea stalls (petty shops). This sweet is popularly known as thaen mittai or thenaaru or thaen unda or thennilavu etc. 'Thaen' in malayalam means honey. But there is no honey inside this candy. The sugar syrup which oozes out from this candy tastes like honey and so this sweet got its name. I have tried two different recipes showing how to make thaen mittai recipe. But I failed to get that nostalgic taste. Finally, I got the right thenaru recipe with the right texture and taste in my third attempt.  Sugar syrup consistency is the important factor for a perfect sweet. Each sweet has different consistency for the sugar syrup. Most of the Indian sweets are based on sugar or jaggery. For a perfect sweet, you have to follow the perfect syrup consistency too. There are different stages for sugar syrup starting from Thin syrup consistency and ends with hard ball consistency. The different stages are Thin string consistency (not for sweets), Sticky syrup consistency (eg. Gulab jamun), Half string consistency( eg. jalebi, thaen nilavu), One string consistency (eg.badusha, kaju katli), two string consistency (eg. boondhi laddu), three string consistency, softball consistency (eg. adhirasam), hardball consistency (eg. peanut chikkis ). While you checking the consistency of sugar syrup, please switch off the flame and then check or else it will reach the next consistency level. Here for this recipe, you need HALF STRING CONSISTENCY. This consistency of sugar syrup is just in between sticky syrup consistency (take a little syrup in a spoon and check with your forefinger by sliding thump finger over it. You will feel slightly sticky) and one string consistency (when tested with your forefinger and thumps, you will get a thin long string ). And so while you reach the sticky consistency, you must be very careful. YOU HAVE TO TURN OFF THE FLAME BEFORE REACHING ONE STRING CONSISTENCY. That is the perfect half string sugar syrup consistency (while testing with your forefinger and thumps, it strings but cut off immediately) which is required for making perfect then mittai. The syrup must be warm while sliding the balls to it. You can heat the syrup slightly (if it cools) before adding the jalebi balls.
THAEN MITTAI THAEN NILAVU then unda thennilavu sweets indian kerala village sweets mittai honey sugar candy ayeshas kitchen thenaru

thean mittai THAEN MITTAI THAEN NILAVU then unda thennilavu sweets indian kerala village sweets mittai honey sugar candy ayeshas kitchen thenaru


THAEN MITTAI THAEN NILAVU then unda thennilavu sweets indian kerala village sweets mittai honey sugar candy ayeshas kitchen thenaru

Other sweet recipes


INGREDIENTS (1 cup = 250 ml)

Please take the correct measurement for the perfect thean nilavu

Idli rice - 1 cup
Whole urad daal (uzhunnu) - quarter cup, leveled(do not add more)
Baking powder - quarter tsp 
Orange-red food color - quarter tsp or less (i added less only)
Salt - to balance the taste (quarter tsp)
Powdered sugar or sugar - 2 tsp (to coat the thaen mittai)
Oil for deep frying

Sugar syrup (it must reach half string consistency)

Half string consistency means - it strings but cut off immediately
Sugar  - 2 cups
Water  - half cup

PREPARATION

Here is the video showing how to make thaen mittai or thenaaru



thean mittai

thean mittai

thean mittai

thean mittai

thean mittai

thean mittai

thean mittai

thean mittai

thean mittai

thean mittai

thean mittai

thean mittai


  • Soak the rice and urad dal in water for 3 hours (do not keep it for more). Rinse it well and drain it. Grind it to a smooth mixture by adding little water (do not add more water while grinding). 
  • Transfer it to a bowl. Add salt and baking powder. Mix well. Then add the food color. Mix very well to combine. Let it set aside until we make the sugar syrup (do not keep for more).
  • Combine sugar and water in a bowl. Heat it and mix well until sugar dissolves. Let it boils until HALF STRING CONSISTENCY. That means the consistency in between sticky consistency and one string consistency (which I explained in detail above, pls check the introduction). Switch off the flame once you reach the half string consistency (take a little syrup in a spoon after 5 minutes of boiling sugar syrup and check with your forefinger by sliding thump finger over it. If it strings but cut off immediately, then it is the half string consistency and switch off the flame before you reach the one string consistency.)
  • Heat oil in a wok or non stick pan. Dip your hands in water and then using your hand, take a little batter and drop it in the hot oil (the oil must be medium hot while dropping the balls or else it will not puff up). Then fry it over low flame until crispy (the crust must be crispy(will take around 3 to 4 minutes depending upon the size)
  • When done, drain and transfer the balls to a plate and then immediately to the WARM SYRUP (slightly heat the syrup if it is cool and be careful not to reach one string consistency too).
  • Turn the balls in the sugar syrup well and let it stay there for 4 minutes (do not keep for more ). 
  • Then remove the balls from the syrup to a plate and sprinkle sugar crystals over it after 5 minutes(i just sprinkled over only few honey sugar candy only). Toss well to coat. 
  • Can store in an airtight container for a week. 
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NOTES

  • Do not add more water to the mixture. Add only a little water while grinding (i used less than half a cup of water). The batter must be thick.
  • .Do not skip the baking powder, if so u will get a hard honey sugar candy.
  • The oil must be hot while dropping the balls and then reduce the flame to medium-low and fry until crisp (3 to 4 minutes). If the balls are not fried until crisp, then the mittai looks soggy after dipping it in sugar syrup.
  • And finally, as I mentioned above, the sugar syrup should not be too thick (if so, it will not absorb the sugar properly)

Wednesday, November 15, 2017

FISH CAKES - QUICK TUNA FISH CUTLETS

SPICY TUNA FISH CAKES

Check out my yet another delicious snack recipe which falls under Canned tuna recipes. I love searching for recipes that will use my leftovers effectively. I don't let my leftovers throwing out as I hate wasting food. But eating the same dinner meal as it is in the next day is little boring. right? Transformation of side dishes to curry or curry recipes to dry fry or something like that is surprising and pleasing. Here i transformed aloo methi which i prepared for dinner into a delicious snack that can be enjoyed with a hot tea. Fish cakes or fish cutlets with canned tuna is very simple and quick. This recipe calls for very fewer ingredients and is prepared in minutes if you have any leftover mashed potato recipes. So let us see how to make fish cakes/ spicy tuna fish cutlets/ canned tuna recipes/ leftover mashed potato recipes.

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tuna fish recipes fish cutlets fish cakes spicy fish recipes snacks with tuna canned tuna recipes yummy kerala snack fish pathiri aloo methi cutlet leftover recipes with tuna


tuna fish recipes fish cutlets fish cakes spicy fish recipes snacks with tuna canned tuna recipes yummy kerala snack fish pathiri aloo methi cutlet leftover recipes with tuna

INGREDIENTS

Canned tuna - 1, drain and discard the water
Leftover aloo methi - 1.5 cups (or see the below instructions)
Egg  - 1, large
Cornflour - quarter a cup or more
Pepper powder - 1 tsp
Salt to taste (add less)
Oil - 3 tbsp

PREPARATION

fish cakes

fish cakes

fish cakes

fish cakes

fish cakes

fish cakes
  • In this recipe,  I have used leftover aloo methi (stir-fried potato with fenugreek leaves). Instead, place two small potatoes in a bowl and cover it with salt water. Bring it to boil and cook until tender (10 to 15 minutes). When done, drain the water and peel the potatoes. Mash it well without any lumps. And then add chili powder, chat masala (optional), garlic powder and salt (if required). Combine well with a fork or with your hand. Set aside.(As am using leftover cooked aloo methi, I do not want to use any other spices.)
  • Now drain the water in the canned tuna and set aside in a big bowl. To this, add the spiced mashed potato or aloo methi. Mix it with a fork until well combined.
  • Then add an egg. Mix well. Followed by corn flour, pepper powder, and salt (add less salt as the canned tuna itself is salty). 
  • If the mixture is more sticky, you can add a few teaspoons of cornflour (but be careful not to add more).
  • Heat oil in a pan for shallow frying. Grease your hand with little oil or wet your hand with water to avoid the sticking the mixture to your hand. Divide the tuna mixture into 8 to 10 balls and give a press slightly to flatten (shape it into patties). Once the oil is hot, slide the prepared tuna cakes or cutlets into the oil one by one. (to be noted that - once you flatten the balls you have to slide the cutlets immediately. As we are not using breadcrumbs or APF, it will stick to the plate if you keep it for long unfried.)
  • Fry both sides over a medium-low flame, transfer it to a paper towel and serve hot along with tomato ketchup or hot sauce or mayonnaise.
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Tuesday, November 14, 2017

TASTY WEIGHT LOSS SMOOTHIES - BREAKFAST SMOOTHIE

HEALTHY SMOOTHIES FOR WEIGHT LOSS

Enjoy this easy and tasty smoothie that helps you to shed weight. Losing weight isn't a quick process. But following some simple and delicious recipes along with strict workouts can result in a great change. So why can't we give a try on our favorite dishes or recipes without cutting down its flavor? Yes, here am sharing a tasty smoothie recipe that will make you satisfied yet helps you to lose weight. I have got many requests related to - how to make healthy smoothies. So let's see how to make healthy breakfast juices and smoothies. Oatmeal is the main ingredients in healthy smoothies or protein shakes. This smoothie recipes for weight loss also includes oats, dates, banana, almond milk or low-fat milk and chia seed. I have mentioned about the importance of chia seeds for weight loss in my previous posts (overnight oats recipes and chia drink recipes). Banana date smoothie is favorite for everyone as it tastes fantastic and so i added banana and dates to this weight loss smoothie as well for that yummy satisfied feeling. So here is the recipe showing how to make oatmeal smoothie/protein smoothie recipes/fruit smoothies for weight loss/banana breakfast smoothie/making healthy smoothies/oatmeal smoothie weight loss/weight loss shakes/protein shakes for weight loss/fat burning smoothies/smoothie diet weight loss/fruit shake diet for weight loss/fat reducing smoothies/chia smoothie recipes/chia banana smoothie recipe/breakfast for dieting weight loss/best breakfast for weight loss/date almond milk smoothie/smoothie recipes.

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oats smoothie date almond milk smoothie weight loss smoothie recipes tasty breakfast smoothie weight loss breakfast banana smoothie dates smoohtie

oats smoothie date almond milk smoothie weight loss smoothie recipes tasty breakfast smoothie weight loss breakfast banana smoothie dates smoohtie

Related weight loss recipes

INGREDIENTS (serves one for breakfast)

Oats   - quarter a cup
Dates  -7 to 8 nos, soak in half a cup of water
Banana - 2 small, Chiquita, chopped
Low-fat milk /Almond milk  - half a cup, chilled
Chia seed - 2 tsp, soak in half a cup of water
Almonds   - sliced, for topping
Rice flakes dry roasted - few, for topping


PREPARATION

smoothie recipes

smoothie recipes

smoothie recipes

smoothie recipes

smoothie recipes

smoothie recipes

  • Make thick dates puree by squeezing the soaked dates with your hand well and press it through a strainer to remove the seed.
  • Now add oats, chopped banana, dates puree (appr. half a cup), low-fat milk in a blender. You can add a teaspoon of soaked chia seed also (optional only). Blend well until smooth.
  • Now let us serve - Take a teaspoon of soaked chia seed in another bowl. Add few teaspoon of water and mix well. Pour it into the serving cup. Then pour the prepared banana oats smoothie over it. Top it with some almonds chopped and rice flakes. Serve immediately.
  • Please subscribe my YOU TUBE CHANNEL - Click here for cooking videos.

Sunday, November 12, 2017

MUSHROOM DISHES - CHILLI MUSHROOM STIR FRY

STIR FRIED CHILLI MUSHROOM

Again am back with a mouth-watering mushroom recipe. Mushroom is the favorite veggie which my kids love to have without compelling. Even i love to cook this often at home when am tired of eating chicken recipes. When curried, this vegetable tastes better than a simple chicken curry recipe. Chilli mushroom dry is the most viewed recipe on my youtube channel too. Here am sharing with you a simple stir fry recipe with mushroom. Am sure, you all will surely love this stir fry chilli mushroom and no doubt that this recipe will get you hooked. Easy dinner recipes with mushroom have been asked by some of my readers and here it is. Sorry for the delay in posting. So here is the recipe showing how to make stir fried mushroom chilli/ vegetarian recipes/tasty mushroom recipes/mushroom stir fry/fried mushrooms/mushroom soy sauce/mushroom fry recipe/stir fry recipe/chilli mushroom.


INGREDIENTS

Mushroom   - 400 g
Oil   - for deep frying

For marination

Pepper powder - quarter  tsp
Chili powder    - half tsp
Garlic powder  - 1 tsp
Light Soy sauce - 2 tsp

For the batter (increase the quantity in this same proportion)

Maida/ All purpose flour   - 4 tbsp
Cornflour    - 4 tsp
Soy sauce    - 1 tsp
Salt to taste (add less)

For the stir fry

Garlic       - 4 big cloves, finely chopped
Ginger   - a small piece, chopped finely
Green chilies - 2 nos, slit
Onion      - 1, big, diced
Cornflour - 1 tsp mixed in quarter cup of water
Soy sauce      - 1 tbsp
Tomato sauce + chili powder - 2 tsp + half tsp
Bell peppers  - half a cup, diced
Sugar  - quarter tsp
Tomato sauce - 1 tsp, final stage
Oil - 2 tsp (use the mushroom fried oil)
Salt to taste

PREPARATION



MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

MUSHROOM CHILLI mushroom recipes stir fry mushroom kerala side dish veggie ayeshas kitchen vegetable recipes side dish for chapati

  • Wash the mushrooms well and cut each mushroom into 4 slices. Set aside.
  • Marinate it with pepper powder, garlic powder, chili powder and soy sauce. Set aside.
  • Now make a thick batter using All purpose flour, cornflour, soy sauce and salt in a separate bowl. Add few drops of water for making a thick batter (do not add more water). Keep this aside.
  • Heat a wide bottomed pan with oil for deep frying. Now take the marinated mushroom one by one, coat well in the flour mixture and slide it to the hot oil. Do not fry overcrowded. Once both sides of the mushroom turn golden and done, transfer it to a paper towel. Set aside.
  • Now heat another pan or wok with 2 tbsp of oil (you can use mushroom fried oil). Saute the finely chopped garlic, ginger, and chilies slit over a medium-low flame. Then saute the diced onion for a minute.
  • Add cornflour mixed water and saute again for few minutes. Add soy sauce, tomato sauce(mixed with chili powder) and mix very well. Add a quarter cup of water to this. When done, add the fried mushroom along with diced bell pepper. Combine well with the sauce. Finally, add a teaspoon of tomato sauce and sugar. Check for salt. Stir fry until the mushroom is well coated with the sauce. 
  • Serve hot along with fried rice or ghee rice.

Monday, November 6, 2017

HOW TO MAKE PANEER AT HOME - INDIAN CHEESE

HOW TO MAKE COTTAGE CHEESE FROM LEMON JUICE

Paneer is a mild flavored Indian cheese made from full cream milk. Paneer is known as vegetarians meat. You can make lots of tasty and simple dishes with this cottage cheese. Paneer tikka masala, paneer butter masala, Shahi paneer recipe,Paneer bhurji recipe, curried paneer, Paneer tomato gravy, kadai paneer, palak paneer, chilli paneer recipe are some of the popular dishes with this awesome ingredient. It is very easy to make paneer at home. Just with two ingredients you can make perfect paneer at home. Whole cream milk and lemon juice are the two ingredients for making paneer. You can use vinegar or curd instead of lemon juice. Adding curd/ yogurt yields more quantity of paneer. Paneer is excellent in taste and yet it is perfect for health too. Paneer is a good source of protein, especially for vegetarians. As paneer is made from protein, it makes one feel full for long after eating it. Paneer contains a fatty acid that helps to lose weight. And so for those who want to shed weight must include paneer in their diet. Paneer is good for teeth and bones. So let us see how to make paneer at home. It is very simple and so please try to make this cottage cheese at home. Here is the recipe showing how to make paneer from milk/homemade paneer/paneer cheese where to buy/paneer cheese recipe/cottage cheese recipes indian/make paneer at home/how to make paneer cheese/paneer cheese recipe/how to make cottage cheese with lemon juice.


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how to make paneer at home homemade paneer recipes paneer tikka masala butter masala burji paneer korma tikka  vegetarian dishes sidedishes veg recipes ayeshas kitchen recipes


Other recipes with paneer
Paneer bhurji
Paneer tikka masala
Shahi paneer
Paneer tomato curry


INGREDIENTS (1 cup = 250 ml)

Full cream milk - 1 liter (4 cups)
Lemon juice/vinegar  - 2 tbsp
Muslin cloth for straining

PREPARATION

how to make paneer at home homemade paneer recipes paneer tikka masala butter masala burji paneer korma tikka  vegetarian dishes sidedishes veg recipes ayeshas kitchen recipes


how to make paneer at home homemade paneer recipes paneer tikka masala butter masala burji paneer korma tikka  vegetarian dishes sidedishes veg recipes ayeshas kitchen recipes


how to make paneer at home homemade paneer recipes paneer tikka masala butter masala burji paneer korma tikka  vegetarian dishes sidedishes veg recipes ayeshas kitchen recipes


how to make paneer at home homemade paneer recipes paneer tikka masala butter masala burji paneer korma tikka  vegetarian dishes sidedishes veg recipes ayeshas kitchen recipes


how to make paneer at home homemade paneer recipes paneer tikka masala butter masala burji paneer korma tikka  vegetarian dishes sidedishes veg recipes ayeshas kitchen recipes


how to make paneer at home homemade paneer recipes paneer tikka masala butter masala burji paneer korma tikka  vegetarian dishes sidedishes veg recipes ayeshas kitchen recipes


how to make paneer at home homemade paneer recipes paneer tikka masala butter masala burji paneer korma tikka  vegetarian dishes sidedishes veg recipes ayeshas kitchen recipes


  • For making paneer, you have to use full cream milk or whole milk. 
  • Boil milk in a heavy bottomed pan over the medium-low flame. 
  • When the milk starts to boil, reduce the flame and stir continuously.
  • When it becomes frothy or bubbles start to rise, add vinegar or lemon juice. Stir for 5 seconds and you can see milk starts to curdle. Now switch off the flame. Keep it for another 5 seconds.
  • Take a bowl. Keep the strainer over it. Line the strainer with a muslin cloth or a cotton towel.
  • Pour the paneer along with the water to this muslin cloth.
  • Pour cold water over the collected panner to get rid of the lemon taste.
  • Squeeze the paneer well with your hands and drain the excess water to the bowl below (this water is good for glowing skin).
  • Now keep the muslin cloth along with paneer over an upside-down colander and keep a heavy weight on it. Allow it to set for 30 minutes. 
  • Once it becomes firm like a block(for me it took only 30 minutes), cut into cubes. Keep it in an airtight container and store in the freezer for future use. 

Friday, November 3, 2017

CARAMELIZED BANANA COFFEE CAKE - HOMEMADE COFFEE CAKE

CARAMELIZED BANANA COFFEE CAKE

For all those cake lovers, here is the recipe for your favorite caramelized cake. I love all those yummy recipes that call for caramelization. Like so, upside down cakes are my favorite cake recipes which I would love to make for my sweet cravings. This is my second recipe for upside down cake on my blog after pineapple upside down cake without oven recipe. I love ripe plantain recipes to the core. I have shared many recipes with ripe bananas or ripe plantains as well. Especially when plantains combined with caramel, I can't even wait for a day for making this yummy cake. But sadly, I didn't get any ripe plantains on that day. So I made this caramelized cake with Chiquita banana and was a big hit. My kids really enjoyed it well. The yummy rich aroma while baking made my kids irresistible. Here is the recipe showing how to make caramelized bananas cake/easy banana cake recipe/banana upside down cake/brown sugar banana bread/upside down banana cake tasty/chocolate caramel cake recipe/coffee cake recipe/coffee birthday cake/coffee caramel cake recipe/banana coffee cake/
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caramelized banana cakes moist yummy coffee cake plantains recipes christmas cakes simple caramel recipes brown sugar cake recipes cupcakes ayeshas kitchen

INGREDIENTS (1 cup = 250 ml)

Eggs  - 2 nos
Sugar - half a cup
Butter - 40 g 
Strong Coffee - half a cup, warm
Vanilla essence - 1 tsp
All purpose flour/maida - 1 cup, leveled
Cocoa powder  - 2.5 tbsp
Baking powder  - 1 tsp
Salt   - 2 pinches, to balance the flavor


For banana caramelizing

Banana Chiquita- 2, small, sliced round 
Brown sugar or Powdered Jaggery - half a cup
Butter, unsalted  - 30 g
Vanilla essence   - half tsp

PREPARATION


  • Please check the above video showing how to make a caramelized banana coffee cake.
  • Preheat the oven to 180 degree C. Grease a square baking pan (or a springform pan ) with butter and dust with flour. Set aside ready.
  • Keep the eggs and butter at room temperature (very important while baking).
  • First, make the topping of the cake.  So let's Caramelize the banana. 
  • Heat butter over a medium-low flame and when it starts to bubble add the brown sugar or jaggery powder. Whisk continuously until the brown sugar has melted completely. Add the vanilla essence, mix well until it is well incorporated. Remove from heat.
  • Pour this sauce into the prepared cake pan and coat the base evenly.
  • Arrange the bananas on the top of this caramel mixture closely to each other (each slice must have minimum thickness). You can use ripe plantains instead of Chiquita banana. Caramelized ripe plantains taste best than Caramelized Chiquita. Set aside.
  • Now make the cake batter. For that prepare half a cup of strong coffee and set ready. Sieve together All-purpose flour, cocoa powder, baking powder, and salt. Mix to combine and set aside ready.
  • In a large bowl, beat the eggs and sugar until light and fluffy with an electric beater.
  • Add the softened creamy butter (in a bowl, cream the butter with a spoon before adding to the egg mixture). Again whisk well using the electric beater.
  • To this add the hot coffee and vanilla essence. Whisk well.
  • To this stir in half of the flour mixture. Fold with a spatula or a  spoon(do not use electric beater at this stage). Once done, add the remaining flour mixture. Fold well to combine. 
  • Pour this batter over the bananas and spread evenly.
  • Place it in the preheated oven and bake at 180 degree C for 30 to 40 minutes or until a toothpick inserted comes out clean. (the baking time depends on the oven used. Some bakes cakes at 150 degree C for 30 minutes only).
  • Once done, transfer it to a wire rack and let it stay aside for  3 minutes. 
  • Run a knife around the sides of the cake and gently flip the cake onto a serving plate. Enjoy. It tastes best on the day it is made as the banana looks mushy the next day.