Wednesday, 13 May 2015

Kinnathappam – Jaggery Egg Pudding - Guest post from Rafeeda of The Big Sweet Tooth





Hello there.... today I'm introducing a super girl in the world of blogging and I'm lucky that I got her for my guest post series.... :-). It is Rafeeda of  "The Big Sweet Tooth" She bakes ..... she cooks.......and she blogs.... and the most important thing is that she is an expert in all these things.....and very simple and humble person..... For me, this is an exciting pleasant surprise from Rafee as "Kinnathappam" is one of my most favorite dessert. I'm really fond of her non veg recipes esp Mutton coconut milk gravy , Fried chicken biriyani and many more...., baking recipes like Baked apple almond pudding. Please do visit her space and try different varieties of food across the globe..... (right from Malabar to different countries )...! Over to you my dearest friend....... :-)


I was really happy when Remya approached me for a guest post. I must admit that she is one of the simplest characters I have come across in blogging. No frills attached, and I literally mean it. She is a person of few words, though I love that she is very frank with her comments on the blog. She comments on almost all my  blog posts and that too very generously. I must admit that because of this character, I have a little soft corner to this beautiful lady! By the way, before I move on, let me wish you a very happy 2ndbloggoversary!!! Hope to see you blogging with more and more delicacies in the future… 

Introducing myself, my name is Rafeeda and I blog at “The Big Sweet Tooth”. My blog is basically my trials and errors of my cooking experiments in my kitchen. I am a working mother of two lovely girls and cooking and baking is a stress buster in my otherwise busy life. My blog contains titbits of my personal experiences and learnings, apart from my recipes. Just like my blog name, I am a sweet addict and it is a tough battle for me trying to resist making and eating sweet stuff! That explains why the bookmarked from Remya’s blogs happen to be all sweet recipes, just like I had mentioned during her recent guest post at my space. 

I wanted to make something traditional for Remya and I sincerely appreciate her patience to wait for almost three months to decide what to make for her. In our area, “Kinnathappam” is usually an egg based pudding, though in majority of Kerala, this name is used for a cake like disc made of ground rice and other ingredients, made either sweet or savory. I searched left, right and center for a recipe but could not find it on the net. Kinnathappam is one main item that many of my uncles bring back from home after their vacation. It is also one of the “palahaaram” (delicacies) that are taken to a house, while visiting a soon-to-be bride or a new born baby. Since it involves a lot of eggs and jiggery, and unfortunately both are quite pricey back home, it is a rarity these days. When Azza was born and we had travelled back home when she was just 35 days, umma’s cousin had bought a huge Kinnathappam steamed with 20 eggs and God alone knows, how much jaggery! I remember umma giving her a lecture as to why she had to spend so much money to make this. Not minding the lecture, I made it a point to eat a major portion of it! Hehe…

Kinnathappam is nothing but a steamed egg pudding, which is sweetened with jaggery. Cardamom and nuts are all additions to it. It can be sweetened with sugar, but then it wouldn’t be different to any baked egg pudding! When you sink your teeth into a slice, the juice of the jaggery oozes out first and that what gives it its unique taste! I called umma for the recipe, and she explained to me after a brief discussion with mattamma (her umma!) and that’s what I thought I would give Remya on her little cozy space! 




Serves 6
Ingredients:
6 large eggs, room temperature
A pinch cardamom
125 gm dark jaggery, grated
1 tbsp ghee
6-8 cashew nuts, split
10-15 raisins

Method:

Keep your steamer (idli cooker works best!) ready with water on the stove top. Let it be on slow flame for the water to start boiling. Keep a deep small pan for steaming. 

Heat ghee in a saucepan. Fry the cashewnuts and puff the raisins. Switch off and pour in the pan kept for the pudding. Spread the cashews and raisins. Use the ghee to grease all over the pan. 

In a bowl, break in all the eggs. Whisk well with a hand whisk. Add in the cardamom and jaggery and continue to whisk till the jaggery is all dissolved and melted into the egg. You don’t need to double the volume, just whisk till the jaggery is melted – a bit of hand work involved, but better, why? I will tell you in the notes! 

Pour this mixture immediately into the pan. Cover with aluminum foil, prick all over using a fork. Slowly put it into the steamer and close the lid. Steam for 30 to 40 minutes or till the pudding is set and a knife inserted into the center comes out clean. 

Take out of the steamer and allow to cool completely on the kitchen top. You may keep it in the fridge once the pudding reaches room temperature. Cut into square pieces and serve! 

Notes:

Back home, they would beat eggs with a whisk like thing, which has a long handle and a flower looking base, and made with wood. Beating the eggs with it wouldn’t make fluffy so you would get a flat topped perfectly baked pudding. I made the mistake of beating it using my hand beater and therefore got an unlevelled top, which looked more like waves on the sea! That is why I thought it was better to whisk with a normal whisk and by hand. Both ways, there is no compromise in the taste! 

Thank you so much Remya for having me around at your place and I sincerely hope that you have liked my post. Wishing you all the very best in your journey…

Gratitude to you dear Rafee for being with me in my space.... I feel to eat this melt in mouth kinnathappams...... Hope you all enjoyed....  :-)


Thursday, 30 April 2015

Golden Rays Twilight theme cake




Hi my readers..... today, I'm very excited to share my very first attempt on paint a cake..... Have you ever noticed the beauty of twilight.....After long hours of sun shine, (after work) he is getting home to see his love...... certainly he is excited...and exhibits different colored rays to show his enthusiasm..... I often feels that twilight is a celebration of colors in a romantic ambience.... I often talk to Anish about the beauty of dawn and the rush of sun to visit his love, whenever we are in a park or beach at that time......and he is patient enough to hear my craziness....Twilight is the journey to the new dawn.....with new energy......with new colors ....and with new excitements.... 



Thank Lord! for every moments and for every reasons..... This is our 6 th wedding anniversary cake. By Gods grace, it came out well, even though this was a challenging one, my first attempt and being not an artist. I used yellow, orange and red colors for painting and the rest were done with fondant. 



The cake is Hershey's chocolate cake, which I used in the second layer of Mickey mouse club house theme cake. The filling is pastry cream.


Thursday, 23 April 2015

Baked Samosas




Most of us love to have some snack with our evening tea or coffee.... We love to munch something for our evening time especially on weekends. That was the reason why I made chicken spring rolls and spicy Kerala mixture. Making samosas were there in my to do list for a long time. 



I made paneer at home and so made the filling from homemade paneer. By Gods grace, this came out well and the recipe is from Raghavan Iyer's Indian Cooking Unfolded.


Monday, 20 April 2015

Motichoor Ladoo




Have you all enjoyed your weekend....? May an Indian sweet make you happy today. In my childhood, other than cake, two most important sweets in my home were ladoo and jilebi.... Me and my brothers used to crave like anything for these two sweets. My mom used to buy these sweets often.....and the last one left will be for mom....After finishing my portion, I used to ask mommy with pleasing eyes...."Do you really want this.....?" . She replies "okay...you take ..... but give equal portion to your brothers also...." . But my dearest brothers, on seeing such begging eyes of mine.....tells, "chechi (sister) you eat....we don't want....." and the same rule applies for almost everything which I'm fond of . Most of us recognizes our mothers sacrifices, her warmth and her unconditional love when we put ourselves into that shoes..... right? My eyes became wet while typing this.... 



I came to know about this motichoor laddo from Dhanya Sheen, who have motivated me to try this.... thanks a lot dear...... By Gods grace, this came out well in my first try. I got recipe from here. My others posts in Indian sweets are  Kaju Katli and Pear Burfi .

Friday, 17 April 2015

Pomegranate Ice Cream - A guest post for Rafeeda of The Big Sweet tooth




Rafee (which I love to call her) who blogs at The Big Sweet Tooth ,is sweetest and genuine friend of mine in this world of blogging. She owns a wonderful blog with yummiest recipes.... I often drool over her recipes in her blog especially for Malabari recipes and countless number of other non veg and desserts. I love the way she writes her thoughts..... it is very organic and straight from her heart. I really admire her consistency in blogging irrespective of her many responsibilities which includes taking care of her family, work life balance  and everything else.... All the best dear Rafee.... for your amazing trip of blogging.... 



I'm always thankful that I'm living in this age of 'world in a click apart'. We are bonded because of the love for food and the joy of sharing.... When Rafee asked me to write a guest post for her....I was so excited to do. I was pretty sure about the category.... which is dessert.... but in a little bit  mess of selecting one... But when I told about this ice cream, she was happy and encouraged me to move forward..



So.... scoops of pomegranate ice cream for this sweet tooth girl...



Pomegranate is a nutritious giant. For making this pomegranate ice cream, only three ingredients are required. The basic recipe is obtained from a product leaf and I added the pomegranate juice for the flavor.... I started from juicing the pomegranate and then strained it...... The residue from the strainer has directly gone into my tummy....Please do hop to Rafee's blog to find the recipe :-) 

Wednesday, 15 April 2015

Tinker Bell theme cake for my little princess




Today I'm very excited to share you my latest try on themed cake which my little one is really fond of. I made a Mickey mouse club house themed cake for Rydhi's third birthday. Last year, we had a visit to Disneyland. It was really beautiful and I could see the most happiest faces of kids....... They claim it as one of the happiest places on the earth. She loves to watch cartoons and the heroine, Tinker Bell came into picture..... Thank Lord! that this cake came out well (at least to my imagination) from not a trained person. 



In Disneyland, we were in a queue for clicking pictures with Tinker Bell, Rydhi was so excited .....and she ran towards her, cutting the queue. We had to convince a lot to bring her back to the queue. 



Everything in the cake other than the frame of Tinker's wings are edible. It was a real fun to make the Tinker's Bell figurine and her house. Anish was there with me while doing the decorations.....giving me constructive suggestions and corrections. 


Saturday, 11 April 2015

Mango Mousse - No egg no gelatin




How are you my readers....... Now it is spring time. We feel a sort of wild enthusiasm when a dream after a long time comes true right...? Itz time for the bud to get blossomed...... A kinda dream for them from no leaves and dryness, then comes leaves, budding and afterward flowers....... I feel love, wait and bloom theory in every nook and corners.......as it happens for a dream.



I have completed two years of blogging journey..... Thank Lord! and a word of heartfelt thanks to all of you for your great support. 

Summer is on the way here....So I thought it would be nice if I give you some chilled recipes.......I had mango mousse on a party here. From that very day onward, I bookmarked in my mind to make it.  I really wanted to have the organic mango taste. So no extra flavoring added. This was an experiment to make mousse with less ingredients and by Gods grace, this came out well and I could present it to you.