Vanilla Cupcakes with White chocolate Butter-cream and decorations

• 
  
  
  
  
  Ingredients
  
  
  For Sponge
  
  
  110g unsalted butter, softened at room temperature
• 110g caster sugar or normal granaluated sugar
• 2 eggs, lightly beaten
• 1-2 tsp vanilla extract
• 110g self-raising flour
• 1-2 tbsp milk
  
  
  For Butter Cream and decorations
  
  
  130g Unsalted butter, softened at room temperature
  70g icing sugar
  Food Colouring
  1 tsp vanilla extract
  100g White Chocolate melted for 1 minute in microwave
  
  
  Method
  
  
  Preheat oven to 180 degree Celsius and line a muffin/cupcake tray with 12 paper cases.
  
  
  Cream the butter and sugar together in a bowl. Beat eggs with a fork or whisk and add them to the butter slowly with the vanilla extract.
  
  
  Fold in the flour with a metal spoon to avoid losing the air bubbles and add the milk until the mixture is of a dropping consistency. 
  
  
  Spoon the mixture into paper cupcake cases until they are half full.Bake in the oven for 15-20 minutes, until they are golden-brown on top.
  
  
  Insert a skewer into one of the cakes to see if it comes out clean. That way you know they are ready. Remove them from the baking tin and leave to cool on a cooling rack.
  
  
  
  Butter-Cream
  
  
  
  To make the butter-cream, beat the butter in a mixing bowl until softened. Add the icing sugar and beat until smooth. Add a few drops of food colouring and vanilla extract and mix well. Then add about 2/3 of the melted chocolate and mix well (this is done best with an electric whisk and should  only have a light colour)
  
  
  
  
  
  
  
  
  Either pipe the butter-cream on top of the cupcake sponges or spread the butter-cream around the top of the cake and dab it with the flat side of a knife to create spikes!!
  
  
  Chocolate decorations
  
  
  
  Mix the leftover melted white chocolate with a few drops of colouring to make coloured chocolate. Pour this into a small piping bag created with grease-proof paper and pipe onto flat grease-proof paper any designs as you wish. It will harden after a few minutes.. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Decorate the cupcakes with these decorations and if there are any leftover melted chocolate left, drizzle them over the cupcakes!!..
  
  
  
  
  
  
  
  

Cheese and Onion Baguette Pizza (no sauce)

This is a quick and easy snack or side that is very quick and easy to make with just three ingredients.. But of course it can be made with many ingredients.. even with a tomato to make proper pizza..
This dish can be an alternative to garlic breads.. but much healthier as there is no butter loaded but just a very thin layer of cheese.

Ingredients
Baguette or panini bread - slit open to two long piece
Red Onion - thinly sliced
Shredded Cheese - A handful or as needed
Dried Oregano - 1 tsp (optional)

Method
Preheat the grill to 200°C.
Spread the cheese and onion on the cut sides of the bread and sprinkle with some oregano if available.
Put then in a baking tray and put them under the grill for 6-8 mins or until the cheese had melted.
Cut them into manageable pieces
DONE!!!

Candied Oranges... (Tutti Fruitti)

Candied Fruits looks very pretty on top of cakes and cupcakes. This is the same as the tutti fruitti that's available in Kerala that people commonly use in Plum cakes and in Italy for making Panettone.. (YUM)

Candied Fruits can be made with lots of fruits.. They all require similar process and it is to replace the water content in them with sugar.

Examples:
Orange
Lemon
Lime
Strawberry
Papaya
Pineapple
Apple
Watermelon Skin (My Ammayi invented them!! So all credits to her)

This recipe is suitable for making candied orange in different styles simultaneously. Whether it is just peel or by using the whole orange.

Ingredients:

Orange Peels (Julienned or wedge style)

   

Whole orange - sliced like onions (5mm thick)



Sugar - Same weight as the oranges used for boiling
Water - 2-4 tbsp
Sugar - 2-3 tbsp to toss the candied pieces

Method:

Put the sugar in a pan with the water and let it come to boil (make sure there is enough water in the sugar to stop it caramelising)

Put the Orange pieces in the sugary water and let cook it until there is only 1 tbsp of liquid left and the pieces are cooked but not mushy.

Take the pieces out of the pan and let it cool in a grease-proof sheet, Making sure none of the pieces touch each other (put it in a hot place) 

After a few hours, it will be mostly dry. Put them in a plate and put the sugar and toss them around making sure the moist surfaces are covered with sugar.

Leave them in the plate and let it cool/dry up for a few more hours.

It will be done when the sugar will be stuck to the pieces and the texture will sort of be like Haribos!!

They can be stored in airtight containers..

Chop them up to use in cakes and cookies, or eat them just like the way they are or by dipping them in melted chocolate..

Chillies.... Homegrown.. Hot n Spicy!!!

All these years I've tried to grow chillies at my house... But the English weather has always failed my mission.. Therefore, I have decided to beat the weather and grow them by keeping a watchful eye on them all the time... I was able to keep them outside for a few months through summer.. but now they have to stay inside...:-) :-)

There are two varieties.. Cheyenne Chilli Pepper and Patio Apache Pepper...

Cheyenne Chilli Pepper - Very hot.. I would rate it 8/10!!!!!

The Plant Nursery's file picture..
(vegetalis.co.uk)

Patio Apache Pepper - Not so Hot ... about 5/10..

Nursery Picture..
(www.suttons.co.uk)

Home Grown Grapes..:)

We planted two grape vines in our garden in 2010.. In 2011, we got just one bunch of grapes... But this year.. OMG..!!!!

Here are some pictures of our Grape vines and the grapes..

Recipe for Grape wine coming soon...:)

First Stages

Harvest:

We got about 5 kg of Red Grapes. Also left some grape on the vines for the birds to eat..(Have to give some back to the nature!!)

Kerala Mutton/Lamb Curry

My Dad loves Mutton curry. He is ex-military, so he has a lot of history with mutton as when he was working in North India, this meat was abundant and as a Christian, he was missing his Pork and Beef, so had to live on mutton. When we moved to England, Mutton was less available, but Lamb was everywhere (even live ones!!). Usually Mutton or Lamb can be a smelly meat, but I have found a way to make curry with either Mutton or Lamb without that pungent smell, but the smell of all those lovely Keralan spices that are available now everywhere in the World.

Ingredients

Marinate 

Mutton or Lamb - 1 kg cubed pieces
Onion - 2 sliced thinly
Green chilies - 2 slit in the middle
Garlic - 1 large clove crushed
Ginger - 1 tbsp chopped
Curry Leaves - 1 stalk
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tbsp
Garam Masala - 1 tsp
Vinegar - 1 tbsp
Lime Juice - 1 tbsp
Salt - to taste

For Gravy

Sunflower Oil - 2 Tbsp
Mustard seeds - 1 tsp
Onion - 4 thinly sliced
Whole dried chili (pathalamulaku) - 4 
Curry leaves - 1 stalk
Coriander Powder - 2 tbsp
Turmeric Powder - 1/2 Tsp
Garam Masala - 1/2 tsp
Tomato - 1 chopped
Salt - to taste

Method

Marinate the meat with all the Ingredients and leave it to rest for about 30 minutes

Heat the Oil in a pan and sputter the mustard seeds.

Add the onion, dried chillies and curry leaves with salt. Fry the ingredients until the mixture turns to a golden colour.

Then add the Coriander powder and fry with the onion mixture until it gives out an aromatic smell. Then add the Turmeric powder, Garam masala and Salt. When the mixture is cooked and the oil start to split, add the tomatoes and cook until the tomatoes start to go pasty!!.

Now transfer the mixture to a pressure cooker and add the marinated meat to this gravy mixture.

Mix well and seat the pressure cooker lid and cook the meat on medium heat for about 15-20 minutes or until the meat is cooked.
(Different cuts of meat has different cooking times.)

Open the lid and check the seasoning.

Curry Ready...:) 

Instant Noodles with Chicken, Ham, and Vegetables

Ingredients

Noodles – 4 Instant Noodles

Chicken Thigh meat – 1 cubed into bite size pieces

Ham/Gammon- 3 thick slices in bite size pieces

Crushed Black Pepper – ½ tsp

Turmeric powder – ¼ tsp

Salt to taste

Sunflower oil

Eggs – 3

Ginger – ½ tsp chopped finely

Garlic – 1 large clove chopped finely

Red or White Onion – 1 large – thick slices

Fresh red chillies – cut in circles

Runner Beans – 4 large – diagonally sliced

Carrots – 2 medium – julienned

Red and Green Peppers – 1 each – julienned

Cabbage - 3-4 "leaves" julienned 

Light Soy Sauce – 2 tbsp

Sesame Oil – 1 tbsp

Method:

Cook the noodles according to the packet instructions. Drain it and run cold water over it. It will stop further cooking and keeps the noodles al dente and will not stick to each other.

Marinate the chicken with salt, black pepper and turmeric.

Heat 1-2 tsp of sunflower oil in  wok and scramble the eggs with salt to taste. Take it out of the wok and put it in a bowl.

Put the wok back on heat and put 2 tsp of sunflower oil and fry the marinated pieces of chicken. This will only take about 2 minutes. After 1 minute add the ham/gammon pieces and stir-fry it with the chicken pieces. Once the meat is cooked, put it beside the cooked eggs.

Add 2 tbsp of oil back in the wok and add the ginger, garlic and fresh chilies.

Once it gives out an aromatic smell, add the onion and stir fry the onions to caramelise a bit (this is what gives takeaway chow mein a nutty taste and smell).

Add the beans and carrots and stir fry them. Once the vegetables are half cooked, add the red & green peppers and cabbage and stir fry them.

Once the vegetables are cooked, add the soy sauce and adjust the amount for the correct seasoning.

Put the stir fried meat and eggs into the vegetables and the noodles. Then put the sesame seed oil and mix it all well. Check the seasoning again.

Noodles done.

(This dish can be done with any vegetables at your house. Such as cabbage, potatoes, celery, French beans, sweet corn etc.. and using the instant noodles makes it easier make it anytime.)

Kerala Chicken Curry (With Soy Sauce!)

I love Chinese food, and my parents used to take me out for Chinese even when growing up in Kerala. One of my favourite Chinese ingredient is SOY SAUCE... So I even use them in Kerala Dishes. This is a chicken curry that I have tweaked to make it Indo-Chinese. It got all the taste of a Kerala Chicken Curry, but with a twist!!...

Ingredients

Marinate:

Chicken pieces - 1 kg with/without bones

Red Chili Powder - 1 tbsp

Turmeric Powder - 1/2 tsp

Crushed Black Pepper - 1/2 tsp

Salt- to taste

For gravy:

Oil - 2 tbsp

Mustard Seeds - 1 tsp

Onion - 3-4 sliced

Green Chilies - 4 slit in the middle

Ginger - 1 tbsp chopped

Garlic - 2 large cloves chopped

Curry Leaves - 1 stalk

Dried red chili - 2 whole

Garam Masala - 2 tsp

Dark Soy Sauce - 2 tbsp

Coriander Powder - 2 tbsp

Tomato - 1 large chopped

Method:

Marinate the chicken with the marinate ingredients and let it sit for at least 30 mins in room temperature

In a deep pan heat the oil and when it is hot put the mustard seeds and let it sputter. Then add the dried red chilies and curry leaves.

Do not let the chili and curry leaves burn - as they tend to, very quickly - now add the onions, fresh chilies, ginger and garlic.

Once the ingredients have cooked and has a slight golden colour, put the coriander powder and fry until the raw smell of the powder has gone. (Be careful - as coriander can burn very quickly and if it is not cooked it can give a bad taste to the curry)

When the coriander powder has cooked, add the garam masala and then make a well in the middle of the mixture and pour in the soy sauce. Let it bubble away and leave a thick paste like consistency. 

Now mix all of the ingredients together. Add the tomatoes.

Add the chicken to this mixture and mix well. Then pour 1 cup of water and let it simmer until the chicken is cooked.

Check the seasoning. CHICKEN CURRY IS READY.

Serve with Rice or any Indian Breads..(Also can be eaten with English Bread  Loaf)

Kerala Beef Cutlet

Kerala Cutlets are a must have at any Keralan Family functions. Especially Christmas, Easter and Weddings..
Served with a simple Red Onion Sarlas (Salsa) it can be the perfect started to any meal.

Ingredients

Pressure cook

Beef - 500-600 grams
Chili Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Ground Black pepper - 1 tsp
Garlic - 1 large clove
salt - to taste
Garam Masala - 1 tsp

For Cutlet mix

Boiled and Mashed Potato - 1 large or 2 medium
Onion - 2 medium chopped
Red and Green Chilies - 4 medium total - sliced
Ginger - 1 tbsp chopped
Curry Leaves - 1 stalk chopped
Cooked and Minced meat prepared as above
Egg Beaten - 1
Breadcrumbs or Tapioca powder with large flakes - as needed
Oil - for frying

Method:

Cooked and mince meat

To make the minced meat, pressure-cook cubed beef with the marinade and when cooked and cool enough, mince them in a food processor. 

Mashed Potatoes

For the mashed potatoes, boil and cook the potatoes until they are soft and mash them with a fork.

Cutlet Mix

Heat 1 tbsp oil in a shallow pan, and sauté finely chopped onion and when it turns transparent, add ginger ginger, green and red chilies and curry leaves and cook until everything is soft, in low flame, without burning any of the ingredients. 

Add pepper powder and mix well, combining everything together, adding a tinge of salt. Now add the cooked and minced meat to this mixture and stir well and thoroughly combine the meat with the mixture.

Next add the mashed potatoes and blend well and adjust the salt and if you think, you require more spice, add one or two pinch of pepper powder and mix well and turn off the stove. 

Making Cutlets 

When the mixture is cool enough to touch, divide the mixture into small elongated balls and shape them into a round or oval shapes, patting gently on all sides of the meat balls, until all the cracks that form in between are sealed well.

Keep a bowl of bread-crumbs or tapioca crumbs and a bowl with beaten egg ready. Dip each of them in beaten egg and then roll them in bread crumbs, coating all the sides evenly. Do this one by one.

Tip: You can put them in the fridge to firm up at this stage, so it is less prone to break apart when frying.

Frying

Heat oil for frying; when the oil is hot, shallow fry the cutlets, in low-medium heat, until they turn brown as in the picture.