Thursday, May 31, 2012

Mushroom Rolls


Mushroom Rolls

This is a baked mushroom rolls and can be served as a snack or as an appetizer. The crust is the same a samosa dough but you can replace it with bread dough or puff pastry dough. The filling is a delicious and spicy mushroom masala with an extra crunch from toasted pine nuts.

Ingredients

For the dough
All purpose flour/maida- 1 1/2 cup
Oil- 2 1/2 tsp
salt to taste

For the filling
Button mushrooms chopped- 2  cup
Onion- 1 small
Ginger garlic paste- 1tsp
Green chilly- 2 (finely chopped)
Pepper powder- 1/2 tsp
Garam masala- 1/2 tsp
Chopped parsley- a hand full
Grated cheese - 1/3 cup( optional)
Toasted pine-nuts-  3 tbs

 To make the dough
In a bowl mix flour and salt together. Add  oil and mix and rub the flour with your fingers till it gets mixed uniformly with the flour and looks like a crumbly mixture. Sprinkle water and knead the dough( use between half to 3/4 cup). Make it little stiff dough and allow this to rest for one hour and keep covered with a moist towel.

To make the filling 

Heat oil in a pan and saute chopped onions till are translucent. Add ginger garlic paste and green chilly and saute till raw flavor  disappears. Add chopped mushrooms,very little of salt and pepper powder and stir fry. It will shed its own water. Saute and cook till it becomes dry. Add garam masala and chopped parsley and mix well. When the mixture cools down add grated cheese and toasted pine nuts.

To make the rolls
Divide the dough into equal sized balls. Use a rolling pin roll into thin 5- 6 inch rounds.I tried the same way as the spring roll wrap but stuffed more filling . Place 3 tsp of filling at the 1/3 section near towards your side leaving an inch.Lift up the end that is towards your side and tuck over top the filling.Fold the left and the right side over filling. Holding all three secure gently roll it to the other end to form a tight cylinder.Wet the tip of your fingers and run through the border and secure. Bake at 350 degree F for about 15 -18 minutes or till the crust turns golden brown. Take out from the oven,lightly brush with butter and serve.

Try this,
Hope you will all enjoy

Wednesday, May 23, 2012

Fish Kurma


Fish Kurma

Today's recipe is fish Kurma.It is a mild and aromatic fish curry. It is not the traditional Korma where meat or vegetables are cooked in a rich yogurt and cream sauce.The base of this sauce is coconut and to add a rich creamy texture, I added a little of cashew nut and khus-khus/poppy seeds paste.  It taste very close to the Kerala fish molee and can be served with bread,appam or rice.

Ingredients

To marinate
Fish cut into cubes- 1 lb
(Here I have used King fish)
Green chilly  paste- 1 tsp
Ginger garlic paste- 1 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 lemon
Salt to taste

For the gravy
Onion - 2 medium
Ginger- 1 inch thick
Garlic- 4-5 pods
Green chilly- 3
Coriander powder- 1 1/2 tsp
Coconut - 3/4 cup
Khus khus/poppy seeds- 3 tsp
Cashew nuts-6-8
Pepper powder- 3/4 tsp
Fennel seeds- 1 tsp
Whole garam masala- cinnamon stick 1 inch,
cardomon-2,cloves-4,star anise-1
Curry leaves - a few
Coriander leaves to garnish


Cut fish into cubes and marinate with the ingredients listed and keep aside for 15 minutes. Heat oil in a pan and lightly fry it and keep aside.
Dry roast  poppy seeds in medium flame till there is a nice aroma. Soak cashew nut in warm water for ten minutes.
Make a fine paste of grated coconut,roasted poppy seeds, cashew nuts and fennel seeds.
Make a paste of onion,ginger and garlic and keep aside.
Heat oil in a pan and add the whole garam masala followed by curry leaves. When there is a nice aroma and it changes color add the onion ginger paste and saute till it changes color and oil separates.
Add coriander powder,slit green chilly and pepper powder and fry for a minute. Now add the coconut poppy seeds paste and saute for another  three to four minutes till all the raw flavor disappears and oil separates.
Adjust consistency and salt. I used one cup of  thin coconut milk instead of water but it is optional. Slide in  the fish pieces and simmer for three minute or till the gravy is creamy and thick. Garnish with coriander leaves and serve with rice or appam.

Try this..
Hope you will all enjoy.

Friday, May 18, 2012

Mixed Vegetable Upma


Mixed Vegetable Upma

Today's recipe is a quick one. It is mixed vegetable upma, simple and delicious breakfast recipe or can be served as a quick and healthy snack.  I sometimes add a very little amount chopped pineapple, sweet plantains or dry raisins and a little coconut to my upma to give a sweet touch and flavor . Here I have added chopped pineapples around two to three tsp. It is optional and is just a flavor enhancer.

Ingredients
Sooji/semolina- 1 cup
Onion medium- 1
Ginger chopped- 1 tsp
Green Chilly-2
Mixed vegetables chopped-  1 cup
(carrots, green beans, green peas,2 tbs chopped pineapple)
Coconut shredded- 1/3 cup
Water- 2 1/2 cup
Salt to taste
Sugar- a pinch


Mustard seeds- 1/3 tsp
Urad dal- 1 tsp
Channa dal- 1 tsp
Cashew nuts- 5-6
Hing- a pinch
Curry leaves- a few



Heat a pan and roast sooji in medium flame for about 3-4 minutes or till it slightly changes color.

Heat oil in a pan and add mustard seeds and when it splutter add chana dal and fry for a few seconds followed by urad dal and cashew nuts. Fry till nuts change color and add curry leaves and hing. 
Saute for a second and add chopped onion,green chilly and ginger. Fry till it becomes golden brown.

 Add the mixed vegetables and sprinkle a little water and salt. Close the lid and cook for a minute so that the vegetables get soft. Pour about 2 1/2 cup of water and allow to boil.
Add the roasted sooji. Add little by little and if using a wide pan spread the sooji in circular motion and continuously stir to avoid lumps. Add grated coconut and a few drops of ghee.
Stir till all the water is absorbed and from this stage use cutting motion just like using a fork and fluffing for about two minutes and switch off the flame. Serve with coconut chutney or simply with grated coconut and lemon wedges.

Try this
Hope you will all enjoy

Saturday, May 12, 2012

Kalan- Sadhya Style


Kalan is a versatile vegetarian dish and is truly the pride of Kerala. It is one of the most important dish in the sadhya menu and if you are a sadhya lover,you can never say no to this dish.
It is made with common ingredients-vegetables,yogurt and coconut, but it has a unique taste and flavor and can be kept in room temperature for at least two weeks. It is a delicate cooking technique and the vegetables are slowly simmered and cooked in yogurt and the gravy is thick.
Kalan is a specialty in Central Kerala. It is also popular in South Kerala where it is a thinner gravy and is served over rice. I have already posted a  Kurukku kalan which is a more thicker version with chembu/taro. Traditionally the vegetables used in sadhya is plantains and yam/chena.

Ingredients
Plantain Raw- 1 medium
Yam/chena cut in cubes- 1 cup
Pepper powder- 1 tsp
Chilly powder-1/2 tsp
Turmeric powder- 1/3 tsp
Ghee-  2tsp
Curry leaves- a few
Salt to taste
Yogurt- 1/2 liter

To make a paste
Coconut- 1  1/2 cup
Cumin- 1/2 tsp
Green chilly- 3
Curry leaves-2-3

For the tempering
Mustard seeds 1/2 tsp
Fenugreek seeds- 1/3 tsp
Dry red chilly- 2
Curry leaves  a few
Ghee-1 tsp
Oil- 2 tsp


Cut plantains lengthwise and into small one inch cubes or as thin slanted cuts. Cut yam into small cubes.
Make a fine paste of coconut,cumin,curry leaves and green chilly. Add very little water to make the paste. Keep aside.
Mix pepper powder with little water and strain it with a thin cloth. In a pot add this water along with the vegetables, chilly powder( it is optional, add green chilly instead according to taste), turmeric powder, curry leaves and ghee and cook till it is soft. When it becomes soft add salt. Adding ghee enhances taste and also help from sticking to the bottom of the pan.
Mix yogurt and stir continuously till it starts to boil. Reduce the flame and continue to cook the vegetables with yogurt till it is thick and gets well coated on the vegetables.
Note This recipe calls for continuous cooking of the yogurt. It will start separating in the beginning,but it will thicken and all the water will evaporate
At this stage add the ground paste and simmer for one or two minute Add 1/2 tsp of powdered fenugreek powder and mix.
Heat oil and ghee in a pan and add mustard seeds and a few fenugreek seeds. When it splutters add dry red chilly and curry leaves. Pour this over the curry. Cover with a lid till it is ready to e served.

Note: This recipe has a little gravy. It is more like southern Kerala style recipe. You can use the same recipe to make Trissur style Katti kalan. It is served as a side dish just like aviyal and is a dry dish. To make it follow the same recipe but do not add any water to the make the coconut paste and cook down the yogurt till completely dry (will update this post later with a pic of katti kalan)

Try this..
Hope you will all enjoy.

Monday, May 7, 2012

Crispy Fried Chicken Wings


Crispy Fried Chicken Wings

This is one of my favorites..good crispy fried chicken which is a little spicy too. Mostly I make curry, roast or bake chicken but once in a while it is fun to change it a bit.There is little garam masala and chilly powder to spice it up a bit and make it extra flavorful.This recipe is for all those fried chicken lovers out there :)

Ingredients
Chicken wings- 1 lb

To marinate
Ginger garlic paste-1 tsp
Chilly powder/paprika- 1/2 tsp
Pepper powder- 1/2 tsp
Chicken masala/Garam masala-1/2
salt to taste
Corn starch- 2 tbs

Egg-2
Milk- 1 tbs

All purpose flour- 1 1/2 cup
Garlic salt- 1 tsp
Onion powder- 2 tsp
Paprika- 1 tsp
Oil- 1 1/3 cup
(I used canola,you can also substitute with peanut oil)


Cut wings in  between the joint into two. Cut the tips off the wings at the last joint. Wash and pat dry using paper towel and keep the chicken ready.
Note: If you have time you can add buttermilk with the chicken and keep in fridge over night to make it soft and juicy in the center.When it is ready to be fried drain off the excess buttermilk and mix in the rest of the ingredients.

Mix in with the chicken all the ingredients listed under 'to marinate' and keep aside for 20-30 minutes.

To prepare for the dredging in a bowl beat two eggs and one tbs of milk.
In a separate plate mix in the flour,onion powder,garlic salt and paprika. Taste the flour and if needed add more salt or garlic salt.
Take each piece of  chicken and roll in the seasoned flour, then into the egg mixture and then back into the flour. Shake off the excess flour and keep aside
Meanwhile heat oil in a heavy bottom wide pan or a cast-iron skillet. Fry chicken in batches. Do not over crowd and fry in a uniform heat. Keep on turning the chicken between every minute and fry till it is golden brown and crispy. This will take at least 7-8 minutes per batch. Once done drain on paper towel to take off the excess oil. Crispy chicken wings is ready..

Try this...
Hope you ill all enjoy

Tuesday, May 1, 2012

Lamingtons


Lamingtons

Lamingtons are delicious cakes and has  its own beauty.Square pieces of sponge cake dipped in chocolate and coated with coconut is something that is irresistible. It is a simple cake.You can use any type of cake,white, sponge cake or pound cake,but just make sure that the cake has a firm texture and does not crumble when rolled  in chocolate frosting. In Australia there are flat baking pan called lamington pans,but I used the regular 8" square pan.Try this home made delicacy,you will love it..

Recipe adapted from here

Ingredients
For the cake
All purpose flour- 1 1/2 cups
Baking powder- 1 1/2 tsp
salt- 1/4 tsp
Egg -2
Butter - 1/2 stick
Sugar-3/4 cup
Milk- 1/2 cup
Vanilla essence- 2 tsp

Chocolate frosting
Icing sugar- 2 cup
Unsweetened cocoa- 3 tbs
butter 2 tsp
Milk- 1/3 cup

Coating
Desiccated coconut (unsweetened)- 1 1/2 cup


Baking the cake
Prepare pan and set aside.Use a 8" square pan. Grease and dust with flour.
Pre-heat oven to 350 degree F
Shift flour, baking powder and salt and keep aside.
Beat butter and sugar until light and fluffy, Beat in egg one at a time till it is light and fluffy.
Add in the vanilla essence.Slowly add in half of dry ingredients and half of milk, do not over beat but just fold in. Continue this process till all the dry ingredients and milk is properly mixed.
Pour the mixture into the prepared pan.  Bake for thirty minutes to forty minutes  or till a toothpick inserted in the center comes out clean. Let it cool in pan on a rack for ten minutes and completely cool on a cooling rack.
Cut cake into 4 cm squares.  Refrigerate it for some time so that it gets firm.


To make the frosting: In a bowl mix in cocoa and icing sugar. In a sauce pan slightly warm butter and milk.Gently pour this mixture over the sugar mixture and whisk till it attains a smooth velvety texture. It should not be too runny.
In a separate plate keep coconut ready.
Place a wax paper on a cookie sheet and place a wire rack on top and now start assembling the cake.
Take one square piece of cake and dip in chocolate. Immediately roll on coconut and place on the rack.
If you are not comfortable dipping the cake then take spoon fulls and drizzle over the cake and spread with spatula. and then roll in coconut. Place this in fridge for some time to set. Lamingtons are ready to be served.

Try this
Hope you will all enjoy

Assembling
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