Tuesday, December 27, 2011

Cabbage Kadala Parippu Curry/ Cabbage Dal Curry


Cabbage Kadala Parippu Curry/ Cabbage Dal Curry

Today's recipe is a healthy and simple dish that goes well with rice and chapati.It is a cabbage and lentil combo.Here I have used chana dal/kadala parippu.

Ingredients
Cabbage- 1/2 small sized cabbage
Kadala Parippu/chana dal- 3/4 cup
Green chilly-3-4
Ginger- thinly sliced- 1 inch thick
Onion- thinly sliced-1/2
Tomato-1 medium
Turmeric powder- 1/3 tsp
Salt to taste


Chilly Powder- 1/2 tsp
Turmeric powder- a pinch
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves - a few
Crushed garlic- 2 pods
Hing/Asafoetida- a pinch

Soak chana dal/kadala parippu for about one hour and then pressure cook till three whistles. When the pressure is released mash it and make it soft. Into this add sliced and chopped cabbage,turmeric powder,green chilly,tomato,onion and salt  and cook till the cabbage and onions are is soft.(or you can pressure cook it for one more whistle)
Heat two tsp of oil in a pan and add mustard seeds and cumin seeds. When it splutters add dry red chilly, curry leaves, hing and turmeric and crushed garlic and saute till there is a nice aroma and raw flavor of garlic disappears. Remove the pan from the flame and add chilly powder and stir quickly and add in the cooked cabbage and dal. Bring back to heat and after a few seconds switch off. Serve with rice or chapatis.

Try this..
Hope you will all enjoy..

Tuesday, December 20, 2011

Chemmeen Ularthiyathu



Chemmeen Ularthiyathu
This recipe is for seafood lovers. It is a no fuss quick recipe for prawns. The recipe will definitely sound simple but there is no compromise to taste. It is spicy and little tart and the flavors are distinctive.The souring agent is kudampuli/gambooge which also imparts a unique flavor to the dish,but if it is not available you can substitute it by adding a teaspoon of vinegar   It is a perfect side dish for rice.

Ingredients

Prawns- 1 lb
Chopped coconut piece- 1/2 cup
Kudampuli/gambooge- 3-4 pieces
Pearl onions chopped- 3/4 cup
Ginger sliced- 1 inch thick
Green chilly-2
Turmeric powder- 1/3 tsp
Chilly powder-  3/4 tsp
Pepper powder- 1/3 tsp
Fenugreek powder- a pinch
Coriander powder- 1 1/3 tsp
Mustard seeds- a few
Curry leaves - a few
Coconut oil- 3 tsp
Salt to taste

Cook the cleaned prawns along with coconut pieces, kudampuli, salt and turmeric. Add very little water and cook for two to three minutes. Reduce the flame and allow all the water to evaporate.
Heat coconut oil in a pan and add mustard seeds. When it splutters add curry leaves, ginger, green chilly and sliced pearl onions. Saute till golden brown, reduce flame and add all the spice powders and saute till the raw flavor disappears. Add in the cooked prawns and stir fry for one minute. Serve with rice or pathiri.

Try this..
Hope you will all enjoy..

Friday, December 16, 2011

Fish Masala


Fish Masala
Today I am sharing a spicy fish masala. It is fried fish simmered in a spicy and aromatic onion gravy.It is quick recipe and is a perfect with any meaty fish the best is king fish and cat fish. Here I have used Indian mackerel/Ayala.

Ingredients
1)Ayala/ Fish- 2 whole
Turmeric powder- 1/3 tsp
Chilly Powder- 1 tsp
Pepper powder- 1/3 tsp
Salt to taste
Oil for frying

2)For the Masala
Onion sliced- 3 medium
Ginger- garlic chopped- 3 tbs
Tomatoes-2
Chilly powder- 1/3 tsp
Turmeric powder- a pinch
Fennel powder- 1 tsp
Clove powder- 1/3 tsp
Fenugreek powder- 1/3 tsp
Curry leaves- a few




Clean fish and cut gashes. Mix all ingredients listed under (1) except oil into a smooth paste and marinate the fish and keep aside for ten minutes. Heat two to three tsp of oil and fry the fish till it is cooked. Keep the fried fish aside.
In the same pan saute onions,ginger,garlic and curry leaves. Saute till it is golden brown. Add tomatoes and fry till it becomes soft and mushy and oil separates. Add chilly powder, turmeric powder,fennel powder, fenugreek powder and clove powder listed under (2) and saute for a minute. Sprinkle a few drops of water and mix. Scoop out half of the masala from the pan and evenly spread the rest and place the fish on top. Now spread the rest of the masala on top of the fish, cover and cook in low flame for about three minute. You can turn over the fish in between. You can drizzle lemon juice just before serving.

Try this...
Hope you will all enjoy.

Tuesday, December 13, 2011

Chocolate Mousse Cake With Ganache Frosting


Chocolate Mousse Cake With Ganache Frosting

Rich and decadent cake for all chocolate lovers. It is a perfect chocolate treat with  chocolate cake, chocolate mousse filling and  ganache frosting. For the chocolate mousse filling I used semi sweet chocolate baking bar and followed the instructions on the cover to make the mousse. For the topping I used ganache frosting ( recipe below) and decorated with white chocolate and glazed cherries.





Ingredients

Chocolate cake layer
All Purpose flour- 1 1/2 cup
Egg- 2
Sugar- 3/4 cup
Coco powder-6 tsp
Baking powder- 1 1/2 tsp
Baking Soda 1 tsp
Salt- 1/2tsp
Vanilla essence- 1 tsp
Buttermilk- 3/4 cup
Butter-1/2 cup


For the Mousse layer
Egg Yolks- 3 
Sugar- 1/4 cup
Whipping cream- 2 1/2 cup
Semi sweet chocolate- 8 oz chopped

For Ganache Frosting
7 ounce chocolate
Whipping Cream- 1 cup
butter- 1tbp





To make the cake
Preheat oven to 350 F. Set rack in he middle of the oven
Grease pan with butter and layer with parchment paper and again grease with butter and dust with flour and set aside. 

Shift all the dry ingredients together and keep aside. In another bowl beat butter and sugar with a medium speed mixer until creamy,and add in egg one at a time and beat till light and fluffy. Slowly add the dry ingredients  little by little along with the butter milk fold in the ingredients.Pour into prepared pans and bake for 35 - 40 minutes in 350 degree f .Test whether completely cooked by inserting a toothpick in the center It should come out clean. Cool in pan for fifteen minutes and then completely cool on a cooling rack.

To make Mousse
 In a micro wave safe bowl melt chocolate in medium power. First put for 15 seconds. Take out and stir and repeat this process till the gets completely melted.

Beat egg yolks in high speed till the color changes to pale yellow and adding little by little off sugar till you get a thick creamy mixture. Heat one cup of cream in a sauce pan till hot. Take off the stove and whisk in the egg yolks. Do it quickly. Place back in the stove and stir continuously till it is thick and creamy. When it is cool add the chocolate mixture and stir continuously for another two minutes and put into refrigerator to get chilled. Beat the remaining whipping cream till stiff and fold in gradually into the chocolate mixture until well blended. Do not  put into the fridge for longer period and allow it to set as it will be difficult to spread on the cake.

To make Ganache
In a micro wave safe bowl melt chocolate and butter in medium power. First put for 15 seconds. Take out and stir and repeat this process till the gets completely melted. Allow this to cool a bit and using a spatula slowly combine the heavy cream little by little. When you see the chocolate becoming thick and smooth add the rest of the heavy cream and blend making it a smooth velvety texture. Start assembling the cake as soon as ganache frosting is ready or it will get thickened




To assemble the cake


Cut cake into two slices.Place one slice ,flat side up on a plate or cake pedestal. With a knife or a spatula spread a layer of mousse . Place the second layer on top,round side up, and spread the chocolate mousse evenly on top and sides of the cake. Next step is to pour the ganache over the mousse layer. Pour it  in the center of the cake and slowly spread with single strokes. Allow it to slowly spread over the cake and flow and drip towards the sides of the cake. With a spatula spread it evenly on the sides.You can decorate the cake as you like. Here I used chocolate mousse and glazed cherries. 

Try this..
Hope you will all enjoy.

Friday, December 9, 2011

Paneer Butter Masala


Paneer Butter Masala

Today's recipe is the popular paneer butter masala..the rich creamy and buttery North Indian delicacy.This rich gravy is a combination of tomatoes, butter, cashew nut paste( I did not add in this recipe) and cream  and added to this is the irresistible delicate milky flavor of Paneer. 

Ingredients
Paneer- 2 cups (cubed)
Tomatoes- 4 medium
Onions- 1/2 chopped
Ginger and garlic paste- 1 tsp
Chilly powder- 1/2 tsp
Green chilly-3
Garam masala- 1/2 tsp
Cardamon powder - a pinch
Clove - 3-4
Bay leaf- 1
Kasoori methi powder- 1 tsp
Cream- 1/2 cup
Butter - 2 tsp
Sugar - 1 tsp
Salt to taste
Chopped coriander leaves for garnish


Heat one tsp of oil and add onion and ginger garlic paste. Saute till it changes color and add tomatoes and cook till soft and mashed up. Make a fine paste of this and keep aside.

Heat  three tsp of butter in a pan and add bay leaves and clove. When slightly roasted add the ground paste and saute for a minute. Add chilly powder and green chilly and simmer this till oil separates and tomatoes are cooked. This will take about three to four minutes. Stir in half cup of water,garam masala,cardamon powder and kasoori methi powder and the cubed paneer. Simmer for another two to three minutes and finally add cream and sugar and gently mix in. Serve with chapatis or naan.

Try this
Hope you will all enjoy..

Tuesday, December 6, 2011

Malabar Chicken Fry


This is chicken Fry (version 2). I have already post a southern Kerala style chicken fry. This is a inspired by the Malabar Chicken fry/kozhi varuthathu. I got this recipe from my mother-in -law. We tried at home and loved it. This is usually deep fried in hot oil.But here I cooked the chicken first with the marinade and then shallow fried it. It is crispy in the outside and soft in the inside. The combined flavors of spices and roasted coconut makes it very pleasing to the palette. Try this you will surely love it.


Ingredients

To marinate..

Chicken - 1/2 kg
Ginger- garlic paste- 2 tsp
Green chilly and mint paste- 1/2 tsp(optional)
Kashmiri chilly powder- 1 1/2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Fennel powder- 1 tsp
Lemon juice- 1 tsp
Vinegar- 1 tsp
( or yogurt- 2 tsp)
Salt to taste

Coconut grated- 1/4 cup
Curry leaves- a few
Thinly sliced ginger- 2 tsp



Clean and pat dry the chicken drumsticks( remove the skin) and make two or three gashes. Mix the ingredients listed under marinade and spread all over the chicken and into gashes. Keep aside for at least half an hour. 

Note: If you are using the deep fry method and wish for longer hours of marinade do not add vinegar or lemon juice. Add these only half an hour before cooking. Mix the rest of the ingredients and keep refrigerated for three to four hours. 

Cover and cook in the heavy bottom pan in medium flame. It will cook in its own water.When the chicken is cooked and all the marinade is absorbed switch off the flame. Heat a fry pan and add oil and shallow fry this chicken till the outer is crispy on both sides. If you have the rest of the cooked masala in the pan add coconut, ginger and curry leaves into it and mix well. Add this also over the chicken so that they will also get slightly roasted and crispy


Note: If you are using the deep fry method heat oil to a nice high temperature and add the chicken and after a minute reduce to low and continue frying till both sides become brown and crispy. When it is almost time to take chicken out of the oil add the curry leaves, grated coconut and sliced ginger.


Serve this with rice, chapatis, parottas or pathiri..




Try this..
Hope you will all enjoy..

Friday, December 2, 2011

Pepper Mushroom Fry


Pepper Mushroom Fry

Here is a quick  spicy pepper flavored  dish for mushroom lovers. I love mushrooms and this is the quickest recipe with very few ingredients.It is low in calorie and can be made spicy like any non vegetarian dish.You can also add bell peppers to this recipe.This dish can be perfectly paired with fried rice or chapatis.

Ingredients
Button Mushroom- 250 gms
Shallots-6-7
tomato- 1/2 (optional)
Ginger- 1 inch thick
Garlic- 4-5 pods
Green chilly-2
Whole black pepper- 1 1/3 tsp
Soya sauce- 2 tsp
Garam masala- 1/2 tsp



Slightly roast one tsp of whole black pepper and powder it.
Crush shallots, ginger, garlic and green chilly into a coarse  mixture.
Clean mushroom and wipe the top with wet cloth and dry with paper towel. Cut it into half.In a pan add one tsp of oil and stir fry the mushrooms. Season with salt and half of pepper saute till the juice is reduced and the mushrooms change color to light brown.Remove this from the pan and keep aside.
In the same pan saute the crushed shallot mixture till it is golden brown. Finely choped tomatoes can be added at this stage. Allow this to get soft and cooked.Add salt, pepper powder, garam masala and soya sauce and the fried mushrooms. Mix well and gently roast in medium flame for another one minute. Serve with chapatis or  fried rice.

Try this..
Hope you will all enjoy.
Related Posts Plugin for WordPress, Blogger...