Abby's Spice Kitchen

  This is our simple lunch today. It is lime rice with potato roast. This rice has tangy, salty and spicy flavor which brings out our appetite. Do not skip the asafoetida because it gives nice aroma and it is also good for bloated stomach too.  South Indian Lime Rice  INGREDIENTS:  Cooked raw rice or basmati rice - 2 1/2 cups Gingerly oil - 2 tablespoons Green Lime - 1 Mustard seeds - 1/2 teaspoon Urad dal - 1/2 teaspoon Dry red chilies - 6 (broken into pieces) Asafoetida - 1/4 teaspoon Turmeric powder - 1/4 teaspoon Curry leaves - a sprig Salt - to taste METHOD: 1. First, cook rice by adding little salt to flavor it lightly. 2. Heat a pan with 2 tablespoons of gingerly oil, add mustard and allow it to sputter. Then, add urad dal, allow it to become light brown colour. After that, add broken pieces of dry chilies, asafoetida and curry leaves.  3. Switch off the flame. To the pan, now add turmeric powder and squeeze out the juice of 1 lime. 4. This mixture is added to the cooked rice. G

Chickpeas Masala /Garbanzo Masala for Chapati, Rice, Pulao or Poori INGREDIENTS:  Dry Chickpeas/ Dry  Garbanzo - 1 cup Turmeric powder - 1/4 teaspoon C hili powder - 1 1/2 teaspoon (adjust the heat accordingly) Medium sized onion - 1 Ripe tomato - 1 Salt - to taste Chopped coriander leaves - handful (optional) TO TEMPER : Fennel seeds - 1/2 teaspoon Oil - 1 tablespoon FOR PASTE : Grated coconut - 1/2 cup Medium sized onion - 1 Ginger - 2 inches size Fennel - 1 teaspoon METHOD: 1. Soak the chickpeas for 8 hours or overnight.  2. The next morning, rinse off the chickpeas in clean water and drain them.  3. Boil the chickpeas with enough water submerged in a stewpot with some salt to flavor the chickpeas.  4. After the chickpeas has boiled thoroughly, drain them in a colander. Reserve the chickpeas stock for making soup later. 5. Now, in a frying pan or wok, add a tablespoon of vegetable oil, after it has heat up, now you may add all the ingredients under the 'TO TEMPER' section. 2

  Don't get alarmed by the uninteresting photo that I have captured. It was wee last minute that I thought of sharing the recipe with my readers. I was only left with some so I didn't bother to present it in a nicer way. Sorry.. I guarantee you the taste of this sweet is fantabulous. It is an addictive kind of an Indian sweet. If you like almonds, you will love this...This is a simple recipe which does not require you to check for sugar string consistency. It is sweet, fudgy, soft and melts in your mouth.. Badam Burfi/ Almond Burfi INGREDIENTS:  Raw almonds -  1 cup Fresh milk - 1/2 cup Brown sugar - 1 1/4 cup Clarified butter - 7 to 8 tablespoons Saffron - a pinch METHOD: 1. First, soak the raw almond in one cup of hot water for few minutes. This way it will be easier to peel the skins. 2. Then, wash the peeled almond in water and put them in a blender with 1/2 cup milk. Grind it to smooth paste.  3. In a heavy bottom pan, add the almond paste, brown sugar and a pinch of saffr

  Kalyana Pulikaichal INGREDIENTS:  Tamarind - one small lime size ball Turmeric powder - 1 teaspoon Water - 2 cups Jaggery/ brown sugar - 1 teaspoon TO MAKE SPICE POWDER: Coriander seeds - 1 tablespoon Fenugreek seeds - 1/2 teaspoon TO TEMPER: Gingerly oil - 1/4 cup Mustard - 1 teaspoon Urad dal - 1 tablespoon Channa dal - 2 tablespoons Dry red chilies - 18 to 20 (broken to small pieces) (reduce it if you don't like spicy food) Asafoetida/ Hing powder - 1 teaspoon Curry leaves - 2 sprigs METHOD: 1. First, take tamarind into the size of lime. Adding 2 cups of water to the tamarind and let it soak for 5 minutes. After that, squeeze tamarind in the water, and strain the tamarind water and discard the pulp. 2. In a pan, dry roast 1 tablespoon of coriander seeds and 1/2 teaspoon fenugreek seeds. Roast the ingredients until golden brown. Grind them to fine powder.  3. Heat a pan with 1/4 cup gingerly oil, add mustard and allow it to sputter. Then, add urad dal and channa dal, allow them

  Eggless Buttermilk Fruitcake INGREDIENTS:  Good quality unsalted butter, melted - 1/2 cup or 113g Premium molasses powder/ Muscovado dark sugar - 3/4 cup or 150g Plain flour - 1 1/2 cups or 200g Baking soda - 1 teaspoon Buttermilk - 1 cup or 240ml Black Raisins - 1 cup Chopped cranberries - 1/2 cup Chopped dates - 1/2 cup            Chopped toasted almond - 1/4 cup Vanilla essence - 1/2 teaspoon Salt - 1/2 teaspoon Ground ground cinnamon - 1/2 teaspoon Ground cloves - 1/2 teaspoon Ground nutmeg - 1/2 teaspoon Orange zest of 1 orange (You can add 2 tablespoons of fresh orange juice) **DRY FRUITS AND NUTS CAN BE FROM 300 GRAM TO 350 GRAM** METHOD: 1. Preheat your oven to 350 degree F (180 degree C) and place the oven rack in the center of the oven. Butter and flour or spray with a non- stick vegetable spray, a 9x5x3 inch (23x13x8 cm) loaf pan. 2. First, sift plain flour, baking soda, salt and spice powder. To the flour mixture, add all your chopped dry fruits and nuts, and give a good

Merry Christmas to all my family, friends and viewers. In conjunction to the most awaited long holiday season of the year, and well-cherished Christmas goodies, gifts and Santa Claus stories among kids and grown-ups, this year is never been whole without the making of fruit cake. Our family loves eggless bakes, and this cake recipe is adapted from Bincy Chris of Merry Boosters website   https://www.youtube.com/watch?v=K53PwJo_U5s&t=99s ...I tweaked the recipe a bit. My cake is very dark as I have used molasses sugar or muscovado brown sugar and I used lots of dark raisins. This is a keeper recipe and the fruit cake was so lovely and tasty. We couldn't believe it was made without eggs. I hope you guys would give a try for this Christmas.  Eggless Fruit Cake Without Alcohol INGREDIENTS:  Good quality salted butter - 150g Premium molasses powder/ Muscovado dark sugar - 150g Plain flour - 225g Baking soda - 1 teaspoon Thick yoghurt (strain it to discard the excess water) - 240ml Ra