July 14, 2015

Whole Wheat Molasses Bread



Warm water (105℉) - 1½ cups
Sugar -  1 tbsp
Instant dry yeast (1 package) -2¼ tsp
Bread flour - 2 cups
Whole wheat flour -1¾ cups
Cocoa powder -1¾ cups
Espresso powder (or coffee) - 2 tsp
Salt -1 tsp
Butter, softened - 2 tbsp
Honey-¼ cup
Molasses - 2 tbsp
oats, for dusting the top of the shaped loafs.


  1. In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 5 minutes to proof (it will be foamy on top at the end).
  2. Using the paddle attachment in your stand mixer, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Add the yeast mixture, butter, honey, and molasses. The dough will be fairly thick
  3. Swap out to the dough hook, and knead on medium speed for 8 to 10 minutes. This dough is thicker than your standard white bread, so it will be a little tacky, but will not pull or stick to the bottom of the bowl while kneading (but will when the mixer is stopped).
  4. Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise is a warm spot for two hours, until doubled in size.
  5. Divide the dough into 3 equal sized pieces, and shape into baguette style logs
  6.  Place the loafs on a lined baking sheet, with lots of space between them. Lightly wet the top of the loafs with your hand and some water, then sprinkle on a light dusting of oats. Spray the tops of the loafs with Pam (to keep the wrap from sticking), then cover VERY loosely with plastic wrap. Set in a warm place and let rise for another 60 to 90 minutes, until nearly doubled in size again.
  7. Bake in a 350℉ oven for 25 to 35 minutes. The crust will be soft and squishy to the tough. 
  8. Let it cool for at least 15 minutes before slicing.

September 5, 2014

Parippu Pradhaman

       It is that time your sad and homesick. I terribly miss the sadhya and festivities during Onam in Kerala. I havent felt like Onam in US, even if we the onam at malayali association and onam potluck. Onam brings a lot of fond memmories and onakodies. This year who is getting me Onakodi.. :(

 Parippu Pradahaman

 Split mung dal /  skinless split green gram /cherrupayar parippu – 3/4 cup
Jaggery – 1 – 1.5 cup or to taste
Medium-thick coconut milk – 1/2 can mixed with enough water or 1.5 – 2 cups
Thick coconut milk – 1/2 cup 
Cardamom powder – 1/2 tsp
Cashew nuts – 10 – 15
Coconut bits (thenga kothu) -2 – 3 tbsp
 Ghee – 1 tbsp
1. Heat  ghee in a pressure cooker. Throw in some cashews and fry them until golden brown. Drain  on to a paper towel. Then add the coconut bits and fry until brown. Drain on to a paper towel. Now add the split mung dal and fry for 2-3 minutes until they turn a little golden brown. Now add 2.5 cups of water and pressure cook for one whistle.
2. Meanwhile melt the jaggery in 1 cup water in an uruli or any heavy-bottomed pan, at medium heat. Stir until it reaches a light syrupy consistency. It would not take more than 10 – 15 mts. Open the pressure cooker when the pressure releases.  Mash the mung dal really well with the back of a spoon and add it to the jaggery syrup in the uruli.  Cook for a few minutes at medium heat. Add 1.5 – 2 cups of coconut milk. Mix well and cook at medium-low heat, stirring continuously, until it thickens. Do not boil the coconut milk, boiling will result in separated coconut milk.
3. Add the thick coconut milk. Cook for a minute at low heat. Switch off. Now add cumin powder, dry ginger powder and cardamom powder. Mix well. Finally add the fried cashews, coconut bits and 1/2 tsp ghee (optional). This payasam tends to thicken over time. Serve warm or cold.


1)  I added chaokah (canned) coconut milk. Fresh coconut milk will taste best. For fresh coconut milk – Add around 1/4 – 1/2 cup warm water to grated coconut and squeeze to extract thick coconut milk(first extraction). Now add more water to the already squeezed coconut and squeeze again to get the second extraction or thin coconut milk. Finally strain the extractions through a fine sieve. You can make this process easier using a mixer. Grind the grated coconut with little warm water in a mixer. Then use a meshed strainer and press down on the coconut for the first extraction. Repeat the same for the second extraction.

August 3, 2014

Pineapple Pudding Cake

Pineapple Pudding Cake

Fresh pineapple - 2 cups
Butter - 3 Tbsp
Sugar - 1/2 +1/4 cup
Flour - 1/3 cup
Milk - 1 cup
Eggs - 3 cup

powdered sugar for dusting

Preheat oven to 350 degrees.  Lightly grease six 6-oz ramekins.

Chop the pineapple into bite-sized pieces and place in a pan with the butter.   Saute over medium heat for about 5 - 7 minutes or until the fruit begins to caramelize.  Distribute the pineapple equally among the six ramekins.

Whisk all but 2 tablespoons of sugar with the flour and salt.

In another bowl, whisk the milk, coconut, lemon juice, zest and egg yolks until thoroughly combined.  Blend in the melted butter.  Add the flour mixture and whisk until smooth.  The batter will be very thin and may look slightly curdled.

Beat the egg whites with the remaining 2 tablespoons of sugar until stiff glossy peaks form.  Gently fold the egg whites into the coconut lemon mixture one-third at a time.  Pour the batter into the prepared ramekins and place them in a large roasting pan or two smaller roasting pans.  Pour in enough hot water to reach halfway up the sides of the ramekins.

Bake the pudding cakes for about 25 minutes or until they are puffed up but firm to the touch and slightly golden on top.  Carefully remove from oven and transfer ramekins to a wire rack.

Dust with powdered sugar and serve warm or at room temperature