Thursday, June 28, 2012

Papaya Mulakushyam


Mulakushyam/Moloshyam is healthy lentil  and vegetable curry that is served over rice. Here I have used green papaya/kapplanga but you can use other vegetables like pumpkin,cucumber,ash gourd, drumsticks or a combination of vegetables. This is a simple version of the mulakushyam. There is another version were we add coconut paste. I got this recipe from my friend Urmila of Good Eats Corner Thanks Urmila for this quick and yummy recipe.

Ingredients
Green papaya/kapplanga - cubes half of a medium papaya
Mong dal/Toor dal- 3/4 cup
Tomato- 2 small
Green chilly-1
Chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Curry leaves - a few
Coconut oil- 2 tsp

Pressure cook lentil or parippu along with tomato,turmeric powder and green chilly. If you are using mung dal or cheru parippu slightly dry roast it before cooking.When the dal is cooked slightly mash it and keep aside.
Cook papaya with 1/2 cup of water, salt and chilly powder. When the vegetable is cooked add the cooked dal and pepper powder. Simmer in medium heat for about two to three minutes. Take off from the stove and add fresh curry leaves and coconut oil.  Serve with rice.

Try this
Hope you will all enjoy

Monday, June 25, 2012

Paneer Lemon Mint Rice


Paneer Lemon Mint Rice

This is a quick and comforting meal for those who love paneer. It is a combination of three enticing flavors paneer,mint and lemon. The mint flavor is not overpowering in this dish but if you are a fan of the mild paneer flavor reduce the amount of mint. You can give your own personal touches but I guarantee that it is a delicious and flavorful rice and you will surely love it.

Ingredients
Cooked basmathi rice-2 cup
Onion - 1 small
Ginger thinly sliced- 1 inch thick
Green chilly-2
Turmeric powder- 1/3 tsp
Lemon juice- 1 lemon
Garam masala- 3/4 tsp
Shahi jeera- 1/2 tsp
Sugar- 1/2 tsp
Salt to taste

To marinate
Paneer- 2 cup (cubed)
Ginger garlic paste- 1 tsp
Turmeric powder-a pinch
Kashmiri Chilly powder- 1/2 tsp
Garam masala-1/3 tsp
Cumin powder- a pinch
Yogurt- 3 tbs (hung curd)
lemon juice-a few drops
Mint - a hand full

 To garnish

Cashew nut-6-8
Badam- 5-6
Pistachio-6-8
Ghee- 1 tsp
Fresh mint leaves- a few

Cook rice and allow it to cool or you can use left over rice
Marinate paneer with the ingredients listed under 'to marinate' and keep aside for half an hour.Shallow fry this till the paneer turns golden brown and the mint leaves turns crispy. Drain and keep aside.
In the same oil add shahi jeera/black jeera and sugar and allow the sugar to get caramelized. Add ginger and chopped green chilly and saute for a minute. Add onions and saute till it becomes golden brown.Mix in turmeric powder,garam masala and the fried paneer. Saute till well combined. Add rice and mix well and squeeze lemon juice. Toss the nut in one tsp of ghee till slightly brown and garnish the rice along with fresh mint leaves. Serve this raita and papad.

Try this
Hope you will all enjoy.

Tuesday, June 19, 2012

Pineapple Pastry


Pineapple Pastry

Pineapple pastry is a delicious treat and goes out for all those who have a sweet tooth. It has a soft and melt in mouth texture and is very common in Indian bakeries.  It was everyone's favorite back home. It is basic sponge cake with fruit and whipped cream frosting. Made this for Father's day and my family enjoyed it. Try this,you will surely love it.

Ingredients

For the cake
Self raising flour-1 cup
Sugar- 3/4 cup
Salt- a pinch
Butter- 3 tbs
Egg-6
Vanilla essence- 1 1/2 tsp

For the filling and syrup
Chopped pineapples- 1 1/2 cup
Sugar- 2 tsp

For the cream
Heavy whipping cream- 1 1/2 cup
Vanilla essence- 1 tsp
Powdered sugar- 3 tbs

Chopped pineapple and cherries for garnish


Chop pineapples into small cubes and add sugar and set aside for some time. Strain out the liquid that comes  from pineapple.
Keep the pineapple aside( preferably in fridge) and simmer the liquid in a sauce pan in low flame for two minutes and allow it to cool.
Bring butter and eggs to room temperature. Separate the egg whites and the egg yolks.
Shift flour three to four times to make it light and airy.
With a hand mixture beat butter and sugar till it becomes a creamy and light mixture. Add egg yolks and vanilla essence and beat till it is light and  fluffy.
Add in the flour little by little and mix well. In a separate  bowl beat egg white till it forms medium stiff peaks. This will take about two minutes. Now gently fold this into the cake batter and pour into prepared cake tin. I used a 18"x 13" pan. Bake in 300 degree F for about 10- 12 minutes or till a tooth pick inserted in the center comes out clean. Allow the cake to cool down completely.

To make the whipped cream. Keep the bowl and the whisk in fridge for some time. Now into this cold bowl pour 1 1/2 cup of heavy whipping cream,essence and sugar. Beat this in a low speed for one minute and then increase the speed to high and beat till the cream turns into soft stiff peaks. Cover and keep in fridge till it is time to assemble the cake.
To assemble the cake:Cut cake into desired sized. I cut my sheet cake into three equal sized pieces. Place one sheet and drizzle a little of pineapple syrup. Spread a layer of whipped cream and then a little of chopped pineapple. Place the second layer, drizzle syrup,spread cream and pineapple pieces. Place the last layer, sprinkle some syrup and spread the rest of the cream all over and decorate. Enjoy!

Sending this to Swathi's Favorite Cake Recipes



Try this,
Hope you will all enjoy.

Thursday, June 14, 2012

Njandu/Crab Varutharacha Curry


Njandu/Crab Varutharacha Curry

A typical Kerala style seafood delicacy with great aroma and taste. Its crab cooked in roasted coconut gravy which  is spicy and tangy.I have a crab masala recipe which is a dry version. This recipe was in draft for quiet some time and I almost forgot about it. Crab is a once in a while food,I love it but crab cleaning is a gruesome business. Back at home it is a seasonal food and grandmother was a expert in deciding when to buy and what sort of crab to buy,etc etc..So for today's recipe there is a little preparation before you cook the dish and that is making the roasted ground paste. It is delicious curry and can be served with rice or with tapioca.

Ingredients

Crab - 8 medium
(clean and then cut length wise into half)
Onion- 1 medium finely chopped
Ginger- 1 inch thick
Garlic- 3-4 pods
Green chilly - 2
(Make all the three into a fine paste)
Kudampuli/Malabar tamarind- 3 pieces
Turmeric powder- 1/2 tsp
Pepper powder- 1/3 tsp
Garam masala- 1 tsp
Curry leaves- a few
Mustard seeds- 1/2 tsp

For the ground paste
Coconut grated - 1 1/2 cup
Shallots- 6-8 chopped
Fenugreek seeds- 1/3 tsp
Fennel seeds- 1/3 tsp
Ginger sliced- 2 inch thick
Garlic pods- 5-6 pods
Curry leaves a few
Chilly powder- 3/4 tsp
Coriander powder-1 1/2 tsp
Turmeric powder- a pinch
Coarsely grounded pepper- 3/4 tsp



Making the paste
Heat oil in a pan and add fenugreek seeds and fennel seeds. Roast for a minute and then add coconut,sliced ginger,sliced shallots,whole garlic,curry leaves and saute in medium flame till the coconut turns brown. Add chilly powder,turmeric powder,pepper powder and coriander powder and slightly roast till the raw flavor disappears. Allow this to cool and grind into a fine paste.

To clean the crab
 In the back side of the crab,you will find a flap. Using a knife pull open the flap, Grabbing to the flap push open with the help of the knife and lift off the top shell. Remove the yellow layer the gills that you find under the shell.Break off the smaller swimming legs. Nicely wash the top membrane clean and slit lengthwise through the center.

Heat oil in a pan and add mustard seeds and when they splutter add curry leaves and chopped onion. Saute till it turns golden brown and add ginger garlic and green chilly paste. Saute till the raw flavor disappears. Add pepper powder,garam masala and turmeric and saute. Add the cleaned crab and kudampuli(or use tamarind) and sprinkle a little water. It will shed its own water and cook.Cover and cook for about four to five minutes.Now add the ground paste and simmer for another three minute or till the gravy thickens. Add a few fresh curry leaves and switch off the flame.

Try this,
Hope you will all enjoy.

Monday, June 11, 2012

Undan Pori


Undan Pori
Today's post is a delicious snack usually common in small restaurants and tea stalls of Kerala.It resembles very much to the unni appam yet it is different in its taste and texture. Undan pori  is crispy and crunchy and at the same time soft and spongy inside.
This snack was regularly seen in our college canteen. But this humble snack was brought it only if there was a shortage of uzhunnu vada and parippu vada. It sounds funny but being away from Kerala I felt a craving for this snack and tried it once, but I did not get the perfect chayakada/teastall taste. When I saw this recipe in Swathi's blog -Zesty South Indian Kitchen-I knew this was the perfect recipe. I tried it and it was really delicious. Thanks Swathi for the recipe.

Ingredients
Wheat flour- 1 1/3 cup
Rice flour- 1/3 cup (optional)
Baking soda-a pinch
Jaggery- 3/4 cup
Small banana mashed-3

Cardamon  powder-1/3 tsp
Ghee- 1 tbs
Coconut pieces- 1/3 cup
salt- a pinch
oil for frying



Powder jaggery and add 1/2 cup of water. Bring this mixture to a boil. When jaggery melts strain out the impurities and allow to cool.
Heat ghee in a pan and roast finely chopped coconut pieces till it is golden brown
Mash the bananas ( best for this recipe is Palayakodan which is widely used in Kerala)  and mix with jaggery syrup. In a bowl mix all the dry ingredients together and add the  banana mixture, and fried coconut make a smooth dough. You can add extra water and make it like soft chapatti dough. It will be a slightly sticky dough. Grease your hands and make small lemon sized ball. Heat oil and fry this till both sides are brown and crispy. Fry in medium low flames for about four to five minutes. Drain in paper towels and serve with tea.

Try this
Hope you will all enjoy.

Thursday, June 7, 2012

Beet Greens Dal


Beet Greens Dal

 Beet leaves is nutritious wonder green that you can never discard. It is rich in protein,zinc,iron and magnesium and vitamins like A,C and K. I love it as a thoran along with beetroot or mixing and spicing up with lentils.I simply adore this dish because it is simple yet tasty and healthy and can be served over rice.



Ingredients
Toor Dal- 3/4 cup
Tomato-2 medium
Shallots- 4-5
Turmeric powder- 1/2 tsp
Green chilly- 4-5
salt to taste

Chopped Beet greens- 3 cups
Oil-1 tsp
Ghee- 1 tbs
Thinly sliced ginger- 1 inch thick
Mustard seeds- 1/3 tsp
Cumin seeeds-1/2 tsp
Fennel seeds- 1/2 tsp (optional)
Garlic-3 pods
Dry red chilly-2




Wash and soak toor dal for about 3 hours. Pressure cook this along with tomatoes, shallots, green chilly,turmeric powder and chilly powder and salt. Cook this for ten minutes or three whistles. Once lentil is nicely cooked mash with a wooden spoon.
Slightly crush garlic and cumin and set aside.
Finely chop beet stems and beet leaves and keep them separate.

Heat one tsp oil in a pan and saute the beet stems for a minute, sprinkle a few drops of water and salt,cover and cook for a minute. Now add the beet greens and saute for a minute till it is soft. Add this to the cooked dal,mix and simmer for another minute.
Heat ghee in a pan and add mustard seeds and fennel seeds. When the splutter add red chilly,ginger and curry leaves and saute for a few seconds and add the crushed garlic and cumin. Fry till there is a nice aroma. Pour this over the dal.Serve over rice or with chapatis.

Try this.
Hope you will all enjoy

Monday, June 4, 2012

Egg Biryani


Egg Biryani

 Egg biryani is interesting,quick and tasty recipe.It may look a long process with lots of ingredients,but believe me there is nothing complicated in this dish.It is perfect for a lazy day where you still crave for a royal exotic  meal.It has layers of aromatic rice with spicy egg omelet masala and coconut milk topped with fried hard boiled eggs. Give this recipe a try,you will surely love it.

Recipe adapted from here

Ingredients
For the rice
Basmathi rice- 2 cups
Cinnamon- 2 inch thick,Cloves- 4-5,Cardamon- 3,Star Anise-1
Salt to taste
Ghee- 1 tbs
Rose water- a few drops(optional)

For the biryani masala
Cinnamon- 2 inch thick,Fennel seeds- 1 1/3 tsp,Star Anise- 1
Cardamon- 4 -5,Cloves- 4-5,Cumin- a pinch,nutmeg- a small piece,Black pepper- 1/2 tsp
( lightly roast this and make a fine powder)
(It should be about 2 1/2 tsp- 1/2 tsp to make the omelet
1/3 to fry the egg and the rest for the biryani masala)

To make the omelet
Egg- 3
Onions finely chopped- 1 small
Green chilly- 2
Biryani Masala- 1/2 tsp
salt to taste

To make Omelet Masala
Chopped egg omelet
Onion- 1 finely chopped
Pearl onions crushed- 1/2 cup
Tomato -1
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Finely chopped chilly-4-5
Turmeric powder-1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 1 tsp
Biryani masala- 1 tsp
Yogurt-1/2 cup
Juice of half lemon
Coriander leaves - a little

To fry Egg
Hard boiled egg- 4
Chilly powder- a pinch
Turmeric powder-a pinch
Biryani masala- 1/3 tsp
salt to taste
oil to fry

To garnish
Onion- 1
Cashew nuts-8-10
Raisins- a few
Chopped coriander- a hand full
Chopped mint- a little
Thick coconut milk- 1/3 cup with a few strands of saffron


To Cook the rice:
Heat ghee in a heavy bottom pan. Add the whole spices and roast it till there is a nice aroma. Add the rice and roast for a minute. Add 4 1/2 cups of water,cover and cook till all the water evaporates and the rice is cooked. Transfer into a tray and fluff with fork.Sprinkle rose essence and set aside.
To make the omelet
Beat eggs till it is light,mix in finely chopped onion,green chilly, biryani masala,salt. Mix in nicely.Grease a frying pan with little oil. Pour the egg mixture and spread around. Flip over and when both sides are cooked transfer into a plate and chop into small pieces.
To fry the egg
Mix all the ingredients listed under fry the egg. Use a little water to make a paste. Spread this on top of hard boiled egg (or cut into two half) and shallow fry till it is slightly golden and set aside.

To make the Egg masala
Heat two tsp of oil in a pan and saute onion till golden brown. Next add green chilly, ginger and garlic paste and saute till raw flavor disappears.Add tomato and saute till it is soft and cooked and till oil separates. Add all the dry spice powder listed and saute for a minute before adding yogurt.Next add the chopped omelet and mix well. Cover and cook for about two minutes till the masala thickens but not too dry. Add chopped coriander leaves and lemon juice.
To prepare the garnish
Roast cashew nuts and raisins in one tsp of ghee and keep aside.
Fry thinly sliced onion till it is brown and keep aside.
To assemble
In a heavy bottom pan add a layer of rice and spread half of the egg omelet masala. Sprinkle a little of fried onion, fried cashew nuts and raisins, chopped coriander and mint and a little of the left over biryani masala. Spread the second layer of rice and top it with the rest of egg omelet masala and place the fried eggs and sprinkle a little of the coriander mint leaves. Add the final layer of rice and sprinkle the rest of the fried onion, cashew nuts, raisins,coriander leaves and a pinch of biryani masala. Mix coconut milk and saffron and one tsp of melted ghee pour all over the top. Cover the put weight on top. Put in very low flame and heat for about ten minute. Egg biryani is ready.

Try this ..
Hope you will all enjoy
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