Tuesday, 29 October 2013

Guest Post : Unnakaya

        Its another guest post for the month, a few months back I did a guest post for Sweet Tooth by Rafeeda. This time I've invited Raf to be my special guest for this month post. It suppose to be posted last week; but Rafeeda was busy and so was I...so without any doubt I changed it :)

I recently know her through the blogging world, she's kind person; love all her recipes and I can see her passion towards cooking its just beyond words :) anyway, let Raf do the talking. 

Salaam to all…

When Shazzy emailed me with a request for a guest post, I did take it with open hands. I seem to love the idea of guest posts. I love the interaction that comes along with it. That really explains why I have done so many guest posts till date, this being my 11th one in the span of around 9 months of blogging!

A little introduction about myself. I am Rafeeda, who blogs at The Big Sweet Tooth, who is a Keralite Indian based in the UAE. A working mother with two beautiful daughters, so far, the Almighty has been very kind to me. I enjoy cooking as a stress buster from my otherwise packed life. I have known Shazzy in this blogger world for some time and she was featured in my “Be My Guest” series as well. I really admire that despite having  a small baby to take care, she blogs fairly and top of that, manages a little baking business from her home, which is not a simple thing! Baking at large scale can be stressful, and hats off to her for managing it quite successfully, MaShaAllah! Here’s wishing Shazzy a lot of growth and prosperity… 

While thinking about what to give Shazzy for featuring on her blog, my mind went to a very traditional snack which is so synonymous to the Malabar region – the Unnakkaaya. “Unna” means cotton pods and “kaaya” means plantains. The snack is made of ripe plantains and is melt in the mouth, which kind of explains the name of the snack!!! Without much ado, going off to the recipe…

Unnakkaaya/ Plantain Cotton Pods
Makes 12-14


3 plantains, neither ripe nor raw
1/2 tbsp ghee
5 cashews, crushed
10 raisins
5 tbsp coconut grated
2 tbsp sugar
A pinch cardamom powder
1 small egg
Oil for frying


Boil the unpeeled plantains in sufficient water till it becomes soft.  Peel off the skin while still hot and mash it well without any lumps with your hand or with a potato masher. Keep aside. The mashed plantains will be like a pliable dough. 

Heat the ghee in a fry pan. Fry the cashews and raisins for a few seconds. Then add in the coconut, sugar and the cardamom and mix well till it becomes crisp. Do not brown it. Make a hole in the center, break the egg in and scramble it well. Combine it along with the coconut mixture and keep stirring till the mixture becomes dry. Switch off and set to cool. 

Divide the plantains and the coconut mixture into 12 to 14 equal portions. Grease your hand well with oil. Take a ball of plantain mash and spread into a round shape. Place some mixture in the center and slowly close with the mixture inside. Shape it into a cylinder. Keep on a plate. Repeat the same till everything is finish. 

Heat oil in a deep frying pan. When the oil becomes really hot, drop in a couple of unnakkayas and fry till it becomes golden brown. Drain on a kitchen towel. Serve warm with a hot cup of chai!!!


1. The plantain mash should be pliable. If it is slightly watery, then it becomes difficult to manage. To adjust, you may add a tbsp of all-purpose flour or rice flour and mix well to make it thick. 
2. The plantains used should not be raw or not overripe. It should be of medium ripeness, otherwise the taste would not be good. 
3. The inner filling can be only coconut or only egg. Normally sweet scrambled egg is used. 
4. While working on the unnakayas, really grease your hand, I mean, really!!!
5. You can freeze the unnakayas for around a month. When ready to fry, you can just thaw it for an hour and fry in hot oil till done. 

Hope you loved this post as much as I enjoyed preparing it for you, Shazzy! It was a pleasure doing this for you. I hope that the readers have also enjoyed the recipe. 

Its a beautiful snack to enjoy and its definitely going into my recipe books. Thanks for your kind word Rafeeda :)

Lovelies, hope you all enjoy this too!

Saturday, 26 October 2013

Spaghetti alla Puttanesca

This month has been our 3rd challenge for the IFC; its been a busy month for me but it didn't stop me to be apart of this month challenge. Priya Suresh is the host for the month, she gave us 4 recipes, to make easy for all of us to plan and choose :)

As for this month I made Spaghetti Alla Puttanesca 

Ingredients :

Olive oil

2 cloves of garlic, finely chopped

1 red chili, de-seeded and finely chopped

2 to 4 anchovy fillets (depending on how fishy you like your pasta), drained from the oil in their tin and finely chopped

1 x 400g tin of chopped tomatoes

Handful of black olives, roughly chopped

1 tablespoon of capers

200g of spaghetti

1 small bunch of parsley, finely chopped, to serve

Method :

Heat about 1 tablespoon of olive oil in a large frying pan. Fry the garlic for one minute, stirring constantly. Add the chili and anchovies and fry for one minute.

Add the tomatoes, olives and capers to the frying pan. Stir so everything is well mixed together. Simmer over a medium heat for 10 minutes, until the sauce has thickened.

Meanwhile, cook the spaghetti in a saucepan of salted boiling water according to the pack’s instructions.

Once the pasta has cooked, drain and return to the saucepan off the heat. Tip in the tomato sauce and mix well until the spaghetti is coated.

Thursday, 24 October 2013

Chicken Katsu Don

Japanese food, is one of my favourite meal, its always delicious, raw, easy to prepare :) I grew up surrounding by all the delicious home cooked food. My mum has always been the best cooked. We rarely at outside as we know eating at home is more healthier and bring everyone together because there's where to bonding happens..Recently, I joined this community Asian Food Fest; excited to be apart of it. Learning other country culture, their food have to says it will be so much fun :)

I've been juggling with time..trying to find a way to make this dish..Chicken Katsu Don is a popular Japanese food. Usually serve in a bowl of rice with chicken or beef cutlets; this is my first time making Chicken Katsu Don, have to says I love it very much..the flavors is just Yum!

This is my first attempt of making this delicious Chicken Katsu Don; I adapted the recipe from Nami. At first when I look through the picture..I thought it make take me a huge time to prepare it..but when I read through it; it was not that hard to deal with ehe..


200g (7oz or 4) chicken tenders
Freshly ground black pepper
1/4 cup all purpose flour
3 egg (1 for chicken katsu, 2 for donburi)
1 cup Panko ( available in Japanese Supermarket)
Oil for deep frying
1/2 onion
2 serving rice
Mitsuba (Japanese wild parsley)
Ichimi togarashi (Japanese chili powder)

2/3 cup dashi stock
1 ½ Tbsp. sake ( I don't use sake subtitute with water )
1 ½ Tbsp. mirin
1 ½ Tbsp. soy sauce
1 ½ tsp. sugar

Method :

1. Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.

2. Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.

3. Slice onion and make dashi stock.

4. In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.

5. Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.

6. When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.

* Note about the sake; I have checked with Nami she said its okay to put water if you don't take sake :) and yes you still able to enjoy it >enjoy<

Friday, 11 October 2013

Mixed Berries Jam

Homemade Jam its really easy to prepare! Plud its doestn't actually much of your time making it. This is my second time making it. I usually store bought all my jams but this time I planned to do it myself..since I'm a fulltime mom it shouldn't be an excuse for me nt able o do so..It doesn't mean I'm free at all time...

Anyway, only 2 ingredients you need ;-) & definitely a jar you keep your delicious jam.

2 cup mixed berries ( strawberries, blueberries & raspberries) washed 
1 tbsp of honey

* make sure you washed your berries first, then you put in the blender..just blend for 3 minutes.
*next add the berries into the pan and add in the honey. Simmer until it thick, if there is some fruits not fully mashed let it be. Just keep on stirring. To your liking..i like mine slight thick and some little of fruits.

Tuesday, 8 October 2013

Chicken rolls stuffed with berries sauce

Last Weekend, me and hubs went to The Big Store supermarket located in Publika; I've been wanting to go as I heard they sell some serious meat and things you can't find in other supermarket, so last Saturday my hubs granted my wish and said lets go there and check out the things they have..yahooo...

Oh yeah! they do sells some delicious stuff here! were strolling through the chicken counter, I found this chicken rolls that come in 3 flavours; sweet & spicy, black pepper and tumeric! and stuffed with potatoes and chilis :)
I bought two sets, gave my mum one as I want her to try this delicious rolls too :)


So, when I got back I prepared the ingredients such as; the berries sauce. I try the one sweet & spicy and black pepper..which I thought this chicken rolls was enough for me and hubs. Realized it was not at all hehe..

Preparing the berries sauce : 1 cups of fresh mixed berries or frozen works well too!
2 tbsp brown sugar, stir them untik the berries sauce come out and  leave a little bits of it, you can turn them into ur delicious jam to eat with ur bread yum!!

Cooking the chicken; you can grill, bake or stir fry them..if you bake its nice you enjoy when its medium cook, cuz you can enjoy the juice from the marinate, same goes when you grill or stir fry it :) its always nice  to enjoy your meat when its juicy and tender.

You can garnish with fresh parsley and mixed berries sauce to enjoy this beautiful chicken rolls!! :D
you can store bought this chicken rolls or making your own too :) 

Mixed Berries Pancakes

Delicious Mixed Berries Pancakes; perfect way to start your morning with this delicious breakfast. Kids would definitely loves this! it looks beautiful, taste wonderful and its also healthy.  Its simple take and I'm just going to give ya the ingredients; as everyone know making the pancakes dough :) enjoy this beautiful pancakes yum!

All you need is :

2 cups of all purpose flour
1 tsp baking soda
1 eggs
1/2 cup fresh milk
1 cup fresh or frozen mixed berries, washed

Steam Chocolate Cheese Layer Cake

Steam Chocolate Cheese Layer Cake; this is my first time ever making this soft steamy cake. I usualy boudt myself in preparing any dessert using the steamer but I couldn't resists this eye catching cake. I took the risk of preparing, wait till my son took his afternoon nap then I'm free.

I found this recipe from home sweet home.

Recipe is fully adapted from home sweet home.

Ingredients 1 :

250g cream cheese, room temp.
60g sugar
1 egg
1 tbsp water
1 tbsp all purpose flour

method :
Beat the cream cheese with the sugr together until smooth and fluffy.
Add in egg, water & flour; beat all until all well combined. Set aside.

Ingredients 2 :

2 eggs
1 cup sugar
1 tsp vanilla extract
pinch of salt
1/2 cup hot water
1/2 cup fresh milk
1/2 cup corn oil
1 cup all purpose flour
3 tbsp cocoa powder
1 tsp baking soda
1/2 tsp baking powder

method :

Beat the eggs and sugar until fluffy.
Add vanilla & salt together. Slowly add in the water, milk, oil and beat on a medium speed.
Next add in the flour, baking soda, powder and cocoa;  gently beat in medium speed until all the dry ingredients mixed together..
Set aside and divide into two.

steaming the cake :

Heat the steamer over a low heat fire.
Grease butter over your cake pan. Pour one chocolate mixture in the cake pan and steam for about 15 minutes close it with a foil. After that; pour the cream cheese on top the first chocolate layer and steam for another 15 minutes and lastly add the last chocolate layer on top the cheese and steam for another 20 minutes.

Once its totally cool, you can slice them and enjoy the soft, delicious yummy feeling :)

Dinner for 2

Its been a busy September for me, as I hardly able to update for new recipes. I'm hoping October will be more relaxing and peaceful month for me!

I prepared this delicious pasta, its perfect for two. Just you and your partner...scrumptious! doesn't take much of your time either, all you need is just 15 minutes. :)

A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your friends.  it's awesome!

You will need :

2 sausage, sliced
2 squid, scored and cut into pieces
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp vegetable condensed 
1 small  caper, sliced
2 red chili, chopped
a handful chopped parsley
a quarter of dried spaghetti

1.  Cook the pasta in the boiling water for 30 minutes or until its cook through.

2.  Drizzle the olive oil into the medium heat pan. Add onion, garlic, sausages, squids and red chili, fry them until you can get the beautiful smell out of the squids. 

3. Once the pasta is cooked, wash them over the cold water and add the pasta straight into your squid mixture. Mix all of them together, then pour the caper on top the pasta. Cook for about 5 to 6 minutes.

4. Add salt and pepper to taste. 

easy right?

Tuesday, 1 October 2013

Tarte Flambee

For this month challenge IFC choose french culinary, and the best part this is my first time to take part in this International Food Challenge. Shobana is the host for this month..:)

French food? yes you heard me its french :)..This is my first time preparing Tarte Flambee' ( Alsatian Bacon and Onion Tart ) ..Its a french dish..they called it french pizza. Instead of using tomato puree for base ..you use cream cheese..and best part it doesn't need any yeast at all!!  Its super easy, fun, delicious and simple...plus easy to prepare it coming from culinary background I don't find it hard for me to prepare this beautiful tarte Flambee'.

For the pastry:
1 3/4 cups all-purpose flour
8 tablespoons (1 stick) chilled butter, cut into pieces
1 teaspoon salt
2 tablespoons ice water
For the filling:
6 to 8 slices of bacon ( if you're vegetarian you can add corn kernel, chunk soya)
1/3 cup fresh cream/ cream cheese/ sour cream/ boiled milk
1 tablespoon all-purpose flour
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, thinly sliced

Method : 

1.To make the pastry, sift the flour onto a work surface, place the butter in the center, and rub with your fingertips until tiny particles form. Make a well in the mixture, add the salt and water, and mix quickly with fingertips until dough is smooth. Form dough into a ball, wrap in plastic wrap, and chill about 30 minutes.

Preheat oven to 400°F. Butter a heavy baking sheet; set aside.

To make the filling, fry the bacon in a large skillet over moderate heat until almost crisp; drain on paper towels and chop coarsely. Set aside.

Roll out the dough to form a thin rectangle about 7 by 10 inches; place on the prepared baking sheet and form a slight border by pinching the edges upward. In a bowl, combine the cheese, half-and-half, flour, salt, and oil. Mix until well blended, and spoon the mixture evenly over the bottom for the pastry shell. Distribute the onion slices over the top, sprinkle on the bacon, and bake for 15 to 20 minutes, or until the pastry is golden brown. Cut the tart into rectangles to serve.