A break from the busy bee schedule is something that I have been longing for the past months.With all the cooking at home I have been longing for my mom to cook for me.I guess theres no age bar to crave for your moms food…isnt it true ??Its funny how the days fly when you dont want to end your holidays so soon.The school reopens by the 16th and its back on wheels…
We Keralites are so very much into coconuts and when I came across this recipe with all the goodness of coconuts how could I stop myself from sharing. Baked with the coconuty goodness of everything coconut from scraped coconut to coconut milk…
- 2 cups of flour
- 1 tsp baking powder
- Pinch of salt
- 1 cup of coconut milk
- 4tbsp of butter
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla extract
- ¾ cup scraped coconut
- Preheat oven at 180 degree Celsius. Heat the coconut milk with butter so that it
- melts and turn off the flame.
- Sift baking powder, flour and salt together. In a large bowl, beat eggs and sugar for
- about 3 minutes till they go pale in colour or they double in size.
- Mix in the warm coconut milk and vanilla essence.
- Slowly beat the flour mix into this without any lumps.
- Mix in the scraped coconut.
- Grease a bundt pan and pour in the cake mix and bake the cake for about 60
- minutes or till done.
Hah! Laggin on posts ……………………….
I’m not able to update up my news after Beijing….Its been running around most days ………travelling up and down ,classes, school,kids, welcomings, interviews…….Achoo…………… sniff.. …..Achooooo…..yikes its Monsoon back in Munnar and I have been haywire in my schedules…latest update am down with a cold…..Sniff! Sniff! Theres just one more week left for the school to close for monsoon vacations here in Munnar..
Here are a few paper reports that came up in a few regional papers…
Season is up for coughs and colds……so how about a special rasam???This Rasam is the best thing to have with rice if you are down terribly with a cold or fever. It’s more like a curry in its looks but is super Yumm soup!
- ¼ cup of scraped coconut
- 2 tsp of cumin seeds
- 2 tsp of peppercorns
- 1 pod of garlic
- A gooseberry sized ball of tamarind
- 1 tomato (medium sized)
- ½ tsp of turmeric powder
- ¼ tsp of asafoetida powder
- 1 ½ tsp of Kashmiri chilli powder
- 1 cup of water
- 8-10 shallots sliced
- 1tsp of mustard seeds
- Coriander leaves
- Salt to taste
- Grind scraped coconut, cumin seeds, pepper, garlic and tamarind into and separate
- the smooth paste.
- Slice the tomato and grind it into a paste and mix it with the coconut mix.
- Heat oil in a wok, splutter mustard seeds, sauté the shallots, add in the turmeric
- powder and chilli powder, fry and pour in the ground mix.
- Keep stirring and when it starts boiling; add in a cup of water and salt to taste.
- When simmering, mix in asafoetida powder and a few chopped coriander leaves.
- Serve with rice and enjoy the monsoon.
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There’s been quite a lot of happenings in my life for the past months..that I am not able to update my blog regularly.I have joined at my son’s school as a Culinary teacher for the High Schoolers .Its been quite fun being with my kids even at school 😉 In addition to my school work, my Lip Smacking Classes on Kerala Cooking are in full progress on weekdays.
A perfectly new environment..its been quite challenging to bring my horses on the right road.. trying to bring a balance at home and work.There was a Salad making competition at school which was between the 11th and 12th grades.The ideas that the kids came up was indeed a feast to the eyes.I am planning to post some of their recipes in my next post.So wait and watch out.:)
Today’s post is dedicated to my wonderful Culinary students of HRS.This was one of their nutty and spicy treats!
Peanut & Potato Pancakes with Coriander Chutney
For the Pancakes
4tbsp of rice flour
2 small potatoes peeled and grated
1 big onion chopped
2 tbsps of roasted peanuts
salt to taste
Combine all the ingredients with about 3-4 tbsp of water in a bowl and mix well to make a dough.Divide into equal portioned balls.Heat a tawa.Smear oil on ur palms ,flatten the balls into thin circles and cook on both sides on the tawa by drizzling little oil .
For the Coriander Chutney
2 cups of coriander leaves chopped
1 cup grated coconut
4 green chillies
juice of 1 lemon
salt to taste
Combine all ingredients except for the lemon juice and grind into a smooth paste in a blender using very little water.Mix in the lemon juice,refrigerate and use with the pancakes.