Nan Khatai / Short Bread Biscuits

The famous tea time cookies......

Ingredients

All Purpose Flour / Maida: 1 Cup
Butter(In room Temperature): 1/2 Cup
Powdered Sugar: 1/2 Cup
Corn Flour: 1/2 Table Spoon
Salt: 1 Pinch
Cardamom Powder: 1/4 Tea Spoon
Nutmeg Powder: 1/4 Tea Spoon
Baking Powder: 1/4 Tea Spoon
Milk: 1 Table Spoon (Optional)
Almonds/Pista/Cashew: Few

Baking Time :20 Minutes
Method

Sieve all purpose flour, corn flour, baking powder and salt
To this add cardamom powder and nutmeg powder and combine well

To a bowl add butter and powdered sugar

Using a spatula mix butter and sugar until light

To this add flour mixture

Slowly using your hands combine well and make a dough

If required add milk
Cover with a cling film and let the dough rest for 30 minutes

Preheat the oven at 150 degree
Roll out small lemon sized balls out of the dough. (I made 16 cookies).
You should roll the balls well without any cracks
Place a parchment paper or aluminium foil on the tray and place the balls

Leave some space between each balls
Place an almond or pistachio or cashew nut on each cookie and slightly press the nut on to the dough ball

Place the tray in the oven and bake for 20 minutes

Keep watching your cookie.  It should not change color

Once done take the cookie tray out of the oven and let it cool for some time

Transfer the cookie on to a cooling tray and let the cookie cool well

Store in an airtight container
Serve with a cup of tea or coffee

Fish Roast

Done eating fish curry and fry...No problem try this fish roast....

Ingredients

King Fish Fillets: 1/2 Kg
Onion: 2
Tomato: 1
Slit Green Chilly: 2 - 3
Ginger Garlic Paste: 1 Tea Spoon
Chilly Powder: 1 Tea Spoon + 1/2 Tea Spoon for marination
Turmeric Powder: 1/2 Tea Spoon + 1/4 Tea Spoon for marination
Coriander Powder: 1 Tea Spoon
Pepper Powder: 1/2 Tea Spoon
Coconut Oil: 3 Table Spoon
Salt
Curry Leaves

Cooking Time: 25 minutes
Method

Marinate the fish with 1/2 tea spoon chilly powder, 1/4 tea spoon turmeric powder and some salt
You can use any fish of your choice
Keep aside for some time
Pour coconut oil to a pan and shallow fry the fish

Do not over fry the fish.  Just a slight browning on both sides is enough

Remove from oil and keep aside
To the same oil add ginger garlic paste and saute for 2 minutes

Now add the sliced onion and saute until it becomes soft

Now add in the chilly powder, turmeric powder, coriander powder and some salt

Saute until the raw smell of the spices is gone
Add in curry leaves and chopped tomato. Saute until tomato is cooked well
Add in the fried fish fillets and pepper powder
Combine well and cover and cook in low flame for some time
Serve hot with rice, chapathi or tapioca

Tutti Frutti Cake

Wishing you all a Merry Christmas!!!!  Try this cake for this Christmas....

Ingredients

All Purpose flour/Maida: 2 Cups
Butter: 3/4 Cup
Powdered Sugar: 1 Cup
Tutti Frutti: 1 Cup
Vanila Essence: 1 Tea Spoon
Baking Powder: 3/4 Tea Spoon
Milk: 1 Cup
Egg: 2
Salt: 1 Pinch

Baking Time: 35 - 40 Minutes
Method

Take tutti frutti to a bowl.  Reserve a few to sprinkle on top before baking

To this add 1/4 cup of all purpose flour

Mix well and keep aside

Sieve rest of the all purpose flour, baking powder and salt

Preheat the oven at 150 degree

Prepare the cake tin by spreading a little butter all around the tin and then add little flour and spread it to all sides uniformly.  Knock off the excess flour

Or you can line the tin with a butter paper/parchment paper

Beat the butter for 2 to 3 minutes and add powdered sugar to it

Beat until it becomes fluffy

Add 1 egg at a time and beat well.

It should become light and airy

Add vanilla essence and combine

Now add flour and milk in batches and make a smooth batter

Add flour coated tutti frutti to the cake batter

Gently fold in using a spatula

Pour the batter to the prepared cake tin.  Here i have used 2 small cake tins.

Sprinkle few tutti frutti on top

Place the cake tins in the oven and bake for 30 to 35 minutes

Insert a wooden skewer in the middle and check. If it comes out clean then the cake is ready

Remove from oven and let it cool

Once the cake is cooled well remove from cake tin

Let it cool for some more time

Cut and serve with a cup of tea or coffee

Note:

Baking time may vary depending on the oven, so adjust it accordingly
As i have added more tutti frutti i reduced the amount of sugar.  But if you wish to you can increase the amount of the sugar to one and one fourth cup or more.  

Kakka Irachi Ularthiyathu / Clam Meat Roast

Another popular delicacy in Kerala....

Ingredients

Kakka Irachi/Clam Meat: 1/2 Kg
Chopped Shallots: 1/2 Cup
Coconut Pieces: 1/4 Cup
Chopped Ginger: 2 Table Spoon
Chopped Garlic: 2 Table Spoon
Slit Green Chilly: 2- 3
Turmeric Powder: 1/2 Tea Spoon
Red Chilly Powder: 1 Table Spoon
Coriander Powder: 1 Table Spoon
Garam Masala Powder: 1 Tea Spoon
Pepper Powder: 1/2 Tea Spoon
Lemon Juice: 1 Tea Spoon
Coconut Oil: 2 Table Spoon
Salt
Water
Curry Leaves

Cooking Time: 30 minutes
Method

Wash the clam meat well.  You can see a black color dirt in the bottom of the clam.

Using a tooth pick or a pointed knife edge just prick it. It will come off easily.

 Clean each clam the same way and then wash it well and squeeze out the water

You a need a lot of time and patience to do it.  But its good to remove the dirt from the clams so that it doesn't upset your stomach
Add little turmeric powder, red chilly powder and salt and marinate it well and keep aside for some time

Add around 1/4 cup of water and cover and cook the clams well
To a pan pour coconut oil and add the coconut pieces

Fry for 4 to 5 minutes and then add chopped ginger, garlic, shallots and green chilly

Saute for a good 4 to 5 minutes and reduce the flame and add rest of the turmeric powder, chilly powder, coriander powder, garam masala powder,curry leaves and salt

Saute until the raw smell of the spices are gone and add the cooked clams

Mix well and add the pepper powder and lime juice
Saute for 5 to 6 minutes in low flame so that it gets well combined

Serve hot