Butterless Fudgy Brownies Recipe

Butterless Fudgy Brownies Recipe

Butterless Fudgy Brownies Recipe

People who know me call me the Brownie Queen. Alright, I call myself that. These butterless fudgy brownies happened because, well, I had no butter. I had to put together an impromptu lunch and how the hell was I to whip up dessert with a couple of hours notice and no butter? Outrageous, I tell you. But since I like my friends I had to do something. I just swapped the butter with coconut oil. Added some milk and a little cocoa. It all worked out fine.

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Whole Wheat Coconut Banana Bread Recipe

Whole Wheat Coconut Banana Bread

Whole Wheat Coconut Banana Bread Recipe

I’ve always maintained that ‘healthy’ desserts aren’t a thing and it’s actually an oxymoron. When you look at whole wheat banana bread, you might think you could eat two slices without the guilt. I don’t think so. However, if you’re looking for something without butter or refined sugar, this is your best bet. I’ve used coconut oil instead of butter. No, the bread doesn’t taste of it. If you’re still iffy, use olive oil instead. Instead of refined sugar, I used a mix of honey and muscovado sugar. Powdered jaggery should also work. I didn’t go honey all the way because with brown sugar I get some caramel like taste, which I love.

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Easy Chicken Curry with Coconut Milk

easy chicken curry

Another chicken curry. This one’s easy too. It’s always an easy curry for me when it’s got freshly ground spices and coconut milk. Trust me, I’d rather take 2 mins to grind the spices than sit and chop heaps of onions and tomatoes for the curry base. Marinate the chicken in chilli powder, yoghurt and ginger garlic paste overnight. Next afternoon, cook it with some sliced onions (not one kilo or something, I promise), ground spice paste and coconut milk. Simple. Great with rice, of course. And if you’re on a low carb sort of diet, swap the mustard oil for coconut or olive, skip the onions and up the coconut milk. Have it like stew.

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Coconut pancakes with a ginger and jaggery caramel

coconut pancakes

coconut pancakesGrowing up, most sweets at home was made with coconut, jaggery and cardamom mixture. The heady aroma wafting through the house was a sign of things to come. I remember this mixture being ready and on the stove, still warm, waiting to be filled in rice paste lined turmeric leaves and then to be steamed. Obviously it was a long wait and all I wanted was a spoon of the sweet mixture. I’d eat a few spoonfuls and wait for the rest of the process to be finished.  Making that sweet myself seemed like a task I’d take on another time and so I made something that’d have the same coconut and jaggery mixture. Pancakes. To compliment them, I made a caramel sauce with jaggery and ginger. I’m pleased to inform you that these are officially my favourite pancakes.

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Khao suey with chicken

I remember eating Khao Suey in an Asian restaurant which served even Burmese food in Bangalore, years ago. Seemed like a lot of work to eat, forget the cooking. But it was totally worth it. I was mostly fascinated by the assembling of the main dish in a big bowl of curry and noodles and then the little bowls around it, waiting to be picked from. They mostly contained garnishes and accompaniments like chopped coriander, browned garlic, fried onions, chopped green chillies, and the likes. It seemed like the perfect dinner when there’s a nip in the air. There was no nip in the air here as such, even with the temperature drop. Only dust, as always. But since my successful attempt with Thukpa, I figured I’ll give Khao Suey a shot too. I looked up various recipes and strangely all of them were different from one another. One said to make a ground paste for the curry base, one said to just use cumin and turmeric, you know, such things. So I went ahead and mixed and matched like I do with my wardrobe. Thankfully it turned out better than my experiments with my wardrobe.

khao suey

Yield:

3 servings

Note: Cook 1 packet of egg or veg hakka noodles as per instructions on the packet, and keep aside.

Ingredients for chicken marinade:

500 gms boneless chicken cut into bite size pieces
1 tbsp ginger garlic paste
1 tsp turmeric
1 tsp red chilli paste or powder
1 tsp salt

Method:
1. Marinate chicken in above mentioned ingredients for 3-4 hours or overnight.

Ingredients for curry/sauce/soup base:

1 tsp cumin seeds
2 dried red chillies
2 tsp turmeric
1 tsp red chilli paste or powder
1 tetra pack of coconut milk
Salt to taste

Method:
1. Head oil and add cumin, turmeric and dried chillies.
2. Add chicken with marinade along with chilli paste and a cup of water and cook for 7-8 mins or till done.
3. Add the coconut milk and let it bubble up before you take it off the heat.

Garnish:
1. Heat oil and saute sliced garlic till golden brown.
2. To the same oil add finely sliced onions, say 2 of them. Saute till dark brown.
3. Chop coriander and green chilles.

Place the cooked noodles in a wide serving bowl, pour the chicken curry over it and top with the garnishes. You could replace chicken with mushrooms and other vegetables as well.

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Coconut Masala Paste For Curries

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This is my safe base as I’d like to call it. After a day’s work, I’d like to get done with cooking for dinner in minimum time so I can unwind and rest well before a good night’s sleep. This masala really helps my cause. For a quick curry I cook vegetables or chicken in this paste along with coconut milk, stock or just water. Sometimes I add chopped tomatoes and tamarind pulp for some sourness while cooking the curry.

Ingredients for the ground masala:
6 – 7 dried red chillies – I used Kashmiri because they give more colour than heat
4 cloves garlic
1 inch piece of ginger
1 tsp turmeric
1 cup grated coconut or 1/2 cup coconut pieces

Optional: peppercorns, coriander seeds, cumin seeds

Method for the masala:
1. Saute all ingredients one at a time in 1 tbsp oil or ghee.
2. Grind to a fine paste with water.
3. Use immediately or store in air tight container in the fridge.

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Fried Fish in Coconut Milk

I wanted fish curry, minus the fuss. From breaking a coconut, scraping the flesh and grinding it with a hundred spices wasn’t something I was ready for. Hence, the shortcut – onion and tomato gravy base with coconut milk.

Ingredients:
Fish – 250 gms boneless
Onion – 2 medium
Tomato – 2 medium
Coconut milk – 1 tetrapack (200 ml)
Dried red chilly – 1
Ginger garlic paste – 1 tsp
Curry leaves – 1 sprig
Coriander leaves – handful
Fresh green/red chillies – 2
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Oil – 2 tbsp
Salt to taste
Note: Marinate the fish in ginger garlic paste and salt for a couple of hours. Shallow fry in hot oil till cooked, and keep aside.
Method:
1. Grind onions with the dried red chilly to a paste.
2. Heat the oil, add curry leaves and let them splutter.
3. Tip in the onion paste along with chopped green/red chillies paste and let it cook down till the paste has browned.
4. Add chopped tomatoes, turmeric and garam masala. Cook for a couple of minutes.
5. Add the fried fish.
6. Add coconut milk and stir well.
7. Garnish with more fresh red chillies and coriander.
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