Showing posts with label How to ......?. Show all posts
Showing posts with label How to ......?. Show all posts

Thursday, December 15, 2016

How to make pressure cooker chicken stock / Homemade chicken stock/ Video recipe

How to make pressure cooker chicken stock? 

You can use any vegetables for making chicken stock. It is always better to avoid tomatoes as it can make your soup go bad easily. This chicken stock freezes well for later use. Chicken stock can be used to enhance the flavor and taste of Chinese dishes, soups, and pulao. 


Chicken bones - 500 gm
Carrot   - 1 
Beans - 8 nos
Onion, chopped - 1 small
Celery - 2 stalks
garlic - 5-6
Peppercorns - 2 tsp
Bay leaves - 3


Place all the above ingredients in a pressure cooker. Now place the pressure cooker on stovetop without closing the lid. Bring the liquid to a boil. As it reaches a boil, you can see scum forming on top of the liquid. Remove the scum using a spoon. Now close the pressure cooker with a lid and let it cook until one whistle. When one whistle is done, lower the flame and cook for 25 minutes. After 25 minutes, remove the pressure cooker from stovetop. Allow it to sit undisturbed for 10 minutes. After 10 minutes, open the lid of the pressure cooker. Pass all the contents in the pressure cooker through a sieve. Flavorful chicken stock is ready. You can freeze chicken stock for later use.

Saturday, October 8, 2016

Homemade garam masala powder / Kerala style homemade garam masala powder

Garam masala is a blend of Indian spices like fennel seeds, cardamom, clove, cinnamon, nutmeg, star anise, etc. Garam masala powder is widely used in Indian cooking to impart a flavour of its own. It is used in vegetarian and non-vegetarian curries, biriyani, pulao, etc. Garam masala powder has different versions available in South and North Indian states.

For making Kerala style garam masala powder, you have to dry roast the spices and grind them. Keep the ground powder in airtight containers.


Fennel seeds / Perumjeerakam - 1/2 cup
Cardamom / elakka - 20 nos
Cinnamon / Patta -  1 inch 10 pieces
Bay leaves - 3 nos
Cloves - 25 nos
Mace / jathipathri - 1 tbsp
Star anise / thakkolam - 3


On low heat, in an iron skillet or pan, dry roast the above spices. Allow it to cool. Now grind the above spices to a powder form. Transfer them to airtight containers.

Sunday, April 24, 2016

How to make healthy wheat flour pizza base/ Home made wheat flour Pizza dough recipe.


Whole wheat flour- 11/2 cup
Wheat bran - 2 tbsp ( optional )
Dry yeast - 1 tsp
Olive oil - 1 tbsp
Sugar - 1 tsp
Salt to taste
Wheat flour for rolling


In a small bowl, combine 2 tbsp lukewarm water and dry yeast. Mix well. Keep this aside for 10 minutes.  

In a deep bowl, combine whole  wheat flour, Wheat bran, yeast water mixture (from above ), olive oil, sugar and salt.  Knead and make a soft dough by using required amounts of water. 
Cover the dough with a wet muslin cloth and keep aside for 1 hour. 

Press the dough lightly to remove the air and divide the dough in to 4 equal portions. Roll each portion in to a 7 inch circle and prick each circle evenly using a fork. 

Preheat the oven to 180 degree Celsius. Placed the rolled pizza on a baking tray and bake for 5 minutes or until it is done.  

Friday, April 1, 2016

Homemade Ginger garlic paste

Ginger and garlic is an important ingredients in Indian Cuisine. Ginger garlic paste is often used in Indian curries, Veg recipes and non veg recipes , rice recipes,biriyani, pulao etc.


Garlic peel and chopped - 3 cups
Ginger peel and chopped -2 1/2 cups
Olive oil - 1/4 cup


Grind all the ingredients to your desired consistency. Use clean, dry glass bottle and refrigerate.

Friday, March 11, 2016

Mint chutney/Pudina chutney

Mint chutney is a dip made from mint leaves. It goes well with appetizers like samosa, kebabs. cutlets, etc. It can be used as a spread on sandwiches and top it on chaat for spiciness.


Mint leaves - 2 cups
Coriander leaves - 1 cup
Ginger - 1 small piece
Garlic - 2
Onion, sliced - 1 cup
Green chilli - 2 nos
Lime juice - as per taste
Sugar- 1 tsp


Wash and clean mint leaves and coriander leaves. In a blender, blend all the ingredients from above except lime juice. Grind in to a smooth paste. Add lime juice and mix well. Refrigerate.

Monday, February 22, 2016

Homemade Tahini paste/How to make homemade tahini/Sesame seed paste

Tahini or sesame seed paste is a staple in Middle Eastern cooking. If you like homemade hummus, tahini is definitely an add on to a good tasting hummus.

Love dips! Check below:


Black eye bean hummus

Pink bean dip

Garlic toum


Sesame seeds- 1 1/4 cups
Olive oil - 6 tsp


Dry roast sesame seeds in a low flame till it changes colour (as shown in picture). Grind sesame seeds till they start turning into a paste. Now add olive oil and grind again to a smooth paste. Transfer this to containers and refrigerate.

Friday, November 28, 2014

Soaking fruits for Kerala Plum Cake


Dried black grapes - 125 gm

Dried white grapes - 250 gm

Prunes - 50 gm

Orange peel - 50 gm 

Seedless dates - 100 gm 

Cashewnuts - 100 gm 

Dark Rum/Mix of rum and brandy - 3/4 cup


Chop all the ingredients. 

Soak all the dry fruits in dark rum or a mix of rum and brandy. Place them in an airtight jar. Keep them refrigerated. Stir them every 3 days with a clean spoon.

Candied orange peels

This candied orange peels are made from Rosetta's blog, who is an author of a cookbook "My Calabria." This was the best candied peels I ever made. I made this for last year Christmas baking, refrigerated, and still stay fresh. I highly recommend this recipe as the Kerala plum cake turned out to be a hit with hints of citrusy flavor that was not strong or bitter. Go ahead and follow her recipe with step by step instructions

Rosetta has also done a video on her blog for candied peels and it shows how perfect candied orange peels can be made. 

All thanks to Rosetta. 

Candied peels stored in zip lock bags


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