Koonthal/Kanava Thoran / Squid Stir Fry with Coconut

Ingredients

For cooking the squid

4 or 5 medium size squid, cleaned and cut into rings or small squares

1/4 tsp pepper powder

1/2 inch ginger, crushed

2 or 3 cloves of garlic, crushed

salt to taste

For the masala

20 pearl onions, peeled and cut into two centerwise

1/2 cup grated coconut

1/4 tsp turmeric powder

3/4 tsp red chilli powder

1 tsp kashmiri chilli powder

1/4 tsp cumin seeds

a twig of curry leaves

2 pinches of garam masala

1/4 tsp pepper powder

1/4 tsp mustard seeds

2 dry red chillies

2 tbsp coconut oil

salt to taste

2 tbsp water

Preparation

1. In a manchatti (earthenware) , add the cut squid pieces along with salt and pepper powder. Close it with a lid and cook in medium heat for 15 to 20 minutes or until the squid pieces are soft enough. (You don't need to water for cooking squid as it will give off water while cooking)

2.Using a mixer, coarsely blend the grated coconut, red chilli powder, kashmiri chilli powder,turmeric powder, cumin seeds and 2 or 3 curry leaves together and set aside.

3. In a kadai, heat oil and splutter the mustard seeds. Add dry red chillies and the remaining curry leaves. Also add Pearl onions along with enough salt and saute until they are soft.

4. To this, add the cooked squid and saute for a minute. Now add the ground coconut mixture and mix well. Adjust the salt if needed and add 2 tbsp water. Close the lid and allow to cook for 5 minutes in low heat. 

5. Open the lid and stir well in medium heat until the water content  completely  disappears. 

6. Turn off the heat and add the garam masala and pepper powder and mix well. The kanava thoran is ready

It goes well with rice and any curd based curry.

Mixed Dal Curry

Ingredients

1/4 cup Toor Dal
1/4 cup masoor red dal
1/4 cup moong dal
1/4 cup rajma(red kidney beans)
1 onion, chopped
1 tomato, chopped
2 green chillies, chopped
1/2 tsp turmeric powder
2 tsp red chilli powder
2 garlic cloves, crushed
salt to taste
water required to pressure cook the dal in cooker (I used 2.5 cups of water )

For Seasoning

1 1/2 tbsp ghee/coconut oil
1/2 tsp mustard seeds
1/2 tsp fennel seeds
2 or 3 dry red chillies
a twig of curry leaves

Preparation

1. mix all the 4 dal items together and wash well and drain.

2. In a pressure cooker, add the dal , chopped onion, tomato, green chillies, turmeric powder, red chilli powder. Also add enough water and salt to it. Pressure cook on medium for 7 to 8 whistles. Turn off the heat.

3. Once the steam releases, open the lid and add water if the dal is thick or to get the required consistency. Add the crushed garlic and adjust the salt at this stage. In low heat let it boil once. Then turn off the heat.

4. Heat oil in a pan, splutter mustard seeds and cumin seeds. Add dry red chillies and curry leaves. pour it into the dal curry.

It goes well with chapathi and rice.

Fish Molee

Ingredients

To marinate and fry 

1 lb fish, cut into medium pieces (I used king fish. Pomfret will also go well)
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp lemon juice
salt to taste
oil to shallow fry the fish in a nonstick pan

To make the stew

2 onions, thinly sliced
1 tomato, cut horizontally into circles
1 inch ginger, thinly sliced
4 or 5 garlic cloves, thinly sliced
4 or 5 green chillies, slit open lengthwise

1 or 2 cardamom, crushed
4 or 5 cloves
1 inch cinnamon stick
1/2 tsp fennel seeds
1 tsp mustard seeds

1/2 tsp turmeric powder
1 tsp pepper powder
2 cups thin coconut milk
1/2 cup thick coconut milk

2 tbsp coconut oil
salt to taste
a twig of curry leaves

Preparation

1. Marinate the fish pieces with turmeric powder, pepper powder, salt and lemon juice. Keep it refrigerated at least for half an hour.

2. In a non-stick pan, shallow fry the marinated fish pieces for 2 to 3 minutes and drain on a paper towel.

3. Heat oil in a pan and add the mustard seeds. Once it splutters add the fennel seeds, crushed cardamom, cinnamon stick and cloves and fry for 30 seconds. (I used an earthenware instead of pan)

4. Add the thinly sliced onion, ginger, garlic, green chillies and turmeric powder to this and saute.

5. Once the onions are soft, add the thin coconut milk and allow it to boil.

6. At this stage, add the fried fish pieces and tomato slices along with salt. Cover the pan and cook in medium heat for 10 minutes.

7. Once the tomatoes are cooked, add the thick coconut milk. Addpepper powder, curry leaves and adjust the salt. Let it cook for 5 minutes in low flame and turn off the heat.

It goes well with rice, appam , bread etc

Black Forest Cake

Ingredients

For chocolate cake

1/2 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/4 tsp baking powder

a pinch of baking soda
a pinch of salt

1 cup granulated sugar

5 large eggs

1 tsp vanilla extract
3/4 cup melted butter

For cherry filling and syrup

15 to 20 fresh cherries

3/4 cup water
1/2 cup granulated sugar
3 tbsp whiskey/brandy/rum (I used whiskey)

For frosting

2 cups heavy whipping cream
5 tbsp confectioner's sugar
1 tsp vanilla extract

For decoration

7 fresh cherries
5 or 6 semisweet baking chocolate squares

Preparation

For chocolate cake

1. Preheat the oven to 350 degree F. Butter a 9 inch round cake pan and line the bottom of the pan with parchment paper.

2. In a bowl, combine the all purpose flour, cocoa powder, baking powder, baking soda and salt together and keep aside.

3. Take eggs, sugar and vanilla extract in a large bowl. Using an
electric mixer, beat on high speed for 8 to 10 minutes. (At this stage, it will be thick and fluffy)

4. To this egg mixture, add the flour mix slowly and fold gently using a spatula until the flour is combined well with the egg mix.

5. Now, pour the melted butter to this and fold gently so that it is combined well with the whole mix.

6. Pour the batter to the prepared cake pan smoothing the top with a rubber spatula. Only 2/3 of the pan need to be filled.

7. Bake the cake for about 30 to 35 minutes or until a fork inserted on the center of the cake comes out clean.

8. Allow the cake to cool in the pan for 10 minutes. Then remove the cake to wire racks to let it cool completely for frosting.

For cherry filling and syrup

1. Pit the cherries and chop them.

2. In a pan, add water, chopped cherries and sugar and allow to boil in medium heat. Turn off the heat once the cherries are soft enough.

3. Strain the cherries and mix them with 2 tbsp of whiskey. To the sugar syrup, add 1 tbsp of whiskey and keep aside until they are cool.

For frosting

In a large bowl, combine the whipping cream, confectioner's sugar and vanilla extract. Beat with an electric mixer on medium speed until stiff peaks are formed.

OR

You can use ready made vanilla flavored frosting available in market and follow the instructions mentioned on the label.

For decoration

Using a vegetable peeler, make chocolate shavings from the semi sweet baking chocolate bars.

Arranging the cake 

1. Using a long knife, slice the cake horizontally into 3 layers.
Place the bottom layer on the plate.

2. Pour 1/3 rd of the sugar syrup evenly on this layer.

3. After spreading a thick layer of frosting on top of it, add the cherry  whiskey mix on it.

4. Now place the second layer of cake on it. Pour 1/2 of the remaining sugar syrup evenly on it. Then do the frosting and cherry filling exactly the same way we did for the first layer.

5. Place the top most layer on and pour the remaining sugar syrup evenly.Now cover the top and sides of the cake with a thin layer of  frosting and keep the cake in refrigerator for 5 to 10 minutes.

6. For the finishing, frost the top and sides of the cake with a thick layer of frosting. Decorate the cake with frosting curls, cherries and chocolate shaving. ( I used star tip to get the frosting curls).

7. Cover and refrigerate the cake until serving time.