Orange Chicken | Kukskitchen

I present to you my guest post in my dear friend Rafeeda's blog called The Big Sweet Tooth.She is one friend I got from the blogosphere. Rafs as she calls herself, is such an enthusiastic blogger and one can only admire the energy that spills out on each and every blog post she makes or even facebook messages. I was so pleased to be able to do a guest post for her. I was on vacation myself and was so pleased with how it turned out.

Vendakka stir fried with coconut and spices | Okra stir fry | Ladies finger thoran | Kukskitchen

Hi folks

I recently started contributing to a website: Archana's kitchen. It is a fantastic website featuring a variety of cuisines from all over the world with special sections on Indian cuisine. What is special about Archana's website is that it is all vegetarian.  I know! How amazing isn't it. Thank you so much Archana for accepting me as a guest writer in your fabulous website. My first recipe is up on the website and I invite you all to visit the website here and leave your valuable comments.

I chose venkakka ( Okra / ladies finger) thoran to be my first since that is my dear Son’s favourite vegetarian dish. Hope you enjoy the recipe.

Kerala Vendakkai Thoran is a simple and delicious preparation of Okra or Bhindi flavored with pearl onions, green chilies, and coconut. This style of making vegetable is very typical to South India especially Kerala.

Did you know: Okra or Vendakkai is a low-calorie vegetable and contains no saturated fat or cholesterol. They are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.

Serve the Kerala Vendakkai Thoran along with Steamed Rice and sambar for a wholesome lunch.

Note: There is no need to add water to the dish while cooking. Okra normally releases a bit of water which is enough to be cooked. In case the okra appears slimy, add a sprinkle of rice powder or gram flour to make it dry.

My second guest post, on Sumanarthy's kitchen | Non diary vegetarian pannacotta | Kukskitchen

I proudly present my second guest post, this time in my dear friend Sumanarthy's blog,  who I met in the blogophere :-) She own's a beautiful blog featuring traditional and western recipes. I was delighted when she asked me to do a guest post. To see the post and to get the recipe visit  here .

The recipe I chose was a non-diary vegetarian pannacotta. My son went through a phase of milk protein intolerance and I was trying to make his favourite desserts milk protein-free. I present here one such effort.

Ingredients for one layer:

Plain almond milk - 2 cups
Vanilla extract - 1 tsp
Sugar - 1/4 cup
1 envelope powdered gelatin
Water - 4 tbsp

Method:

• In a saucepan, combine the almond milk, vanilla and sugar. Turn the heat on and cook on medium heat until the mixture begins to simmer, stirring frequently.
• Pour the gelatin into a small bowl and then pour the 4 tablespoons of water over the gelatin. Let sit until spongy, about 5 minutes or less.
• When the almond milk mixture gives the first bubble, remove from heat.
• Pour a small amount of the almond milk mixture in with the spongy gelatin, let sit for a minute and then stir. Pour the gelatin mixture back in to the saucepan containing the almond milk and stir until the gelatin is dissolved.
• Pour the pannacotta mixture to a mould, cover with plastic wrap and place in the fridge for 8 hours or overnight to set up.
• Serve with slices of peach and orange rind for that bite.

To get the layered effect.

Strawberry essence - 2 drops + Edible pink colour - 1 drop (or use strawberry dairy free powder)
Chocolate chips / powder dairy free - 1 tbsp

• Mix the above portion with chocolate chips (or powder), pour in a mould and leave in the fridge for 10 minutes.
• Meanwhile prepare a second portion of the panacotta following the above recipe again and mix in strawberry powder (or essence +colour) and mix well to combine. Pour this carefully over the set chocolate panacotta making sure not to disturb the bottom layer. Leave in fridge for another 10 minutes.
• Now is the time to prepare a third portion of panacotta using the above recipe again, leave it plain and pour this over the second layer, carefully again. Cover with plastic wrap and leave in fridge for 8 hours or overnight.

Cheers

Sherin

Rava idli | Steamed semolina cake | My first guest post | Kukskitchen

Thanks a bunch Meena @ random ramblings. She has an inspiring blog with lots of yummy recipes. Please do visit her space, if u haven't done so already. For the recipe follow the link below and share your valuable thoughts.  Rava idli 



A few things before you start:

- Use slightly sour natural yogurt for a better taste.

- If using roasted rava, skip sautéing rava in pan. 

- For a white idli, omit turmeric powder. 

- Best served hot with a hot cup of tea and tomato-coconut chutney

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Rava Idli

റവ  ഇഡലി 

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Ingredients:

1 – Rava / semolina -1 cup 

2 - Mustard seeds - 1/2 tsp 

     Urad dal / uzhunnu -1 tsp 

3 - Dried red chillies - 2 

     Curry leaves-1 sprig 

     Turmeric powder-1/4 tsp 

4 – Salt to taste 

      Baking soda-1/2 tsp 

5 - Yogurt-1 1/3 cup 

      Water – 1 /4 cup 

6 - Oil-1 tbs 

Method: 

• Grease the idli pans and keep aside. 
• Heat oil in a pan and splutter mustard seeds and urad dal. 
• When the seeds begin to pop add broken red chillies, curry leaves and turmeric powder and saute for half a minute. 
• Add rava, mix well and saute for 2 mins on medium high heat till rava turns golden brown in colour. 
• Remove from heat, add the salt and baking soda and mix well. Set aside to cool. 
• 5 minutes before making the idlis, mix in the yogurt. Set aside for 5 minutes. If the batter is too thick add water. The batter should be resemble idli batter. 
• Steam for 10-12 minutes till done. 

Cheers