Tuesday, December 30, 2014

Baked Spicy Mexican Chicken



Baked Spicy Mexican Chicken

Today's recipe is a Mexican take to baked chicken.The spice rub is spicy and flavorful. Got this spice mix from food network and it sounded interesting. Try this extremely appetizing chicken dish, you will surely love it.

Ingredients
Chicken - 1 1/2 lb
Garlic - 3-4
Coriander powder- 1/3 tsp
Cinnamon- 1 small piece
Clove-2
Onion powder- 1/2 tsp
Smoked paprika powder- 1/2 tsp
Ancho Chile pepper- 1/2 tsp
Cumin powder- 1/2 tsp
Whole black pepper- 1/3 tsp
Oregano- 1/3 tsp
salt to taste
Butter - 2 tsp
(or olive oil)


Wash chicken and pat dry. You can leave skin on or remove it.
Put all ingredients except butter in a food processor and pulse a few times to get a course mixture. Rub the spice mix over the chicken, cover and leave it to marinate over night in the refrigerator.
Pre heat oven to 350 degree F. Place the chicken on a roasting pan. Melt butter and brush on top of the marinated chicken or drizzle olive oil. Bake for 30 minutes and then change to broil setting  and bake for another 10 minutes. Serve with crispy stir fried vegetables or fresh salad.

Try this
Hope you will all enjoy!

Monday, December 22, 2014

Mushroom Fry



Mushroom Fry

Mushroom fry is spicy pan roasted mushrooms.It goes well with steamed rice or fried rice. I used button mushroom for this recipe, you can also use oyster mushrooms which has a meaty texture.  Give this recipe a try,you will surely love it.

Ingredients
Mushrooms- 8 oz/ 15-18 medium sized
Onion - half thinly sliced
Curry leaves a few
Thinly sliced ginger- 1/2 tsp
Cashew nuts- 6-8
Turmeric powder- 1/3 tsp
Kashmir Chilly powder- 1/2 tsp
Pepper powder- 1/3 tsp
Garam masala- 1/3 tsp
Salt to taste
lemon juice- 1/2 tsp


 Clean mushrooms and pat dry with paper towels. Cut each into quarters and mix chilly powder, pepper powder and salt. Heat oil in a pan and fry cashew nuts till golden brown, drain and keep aside. Into the same oil, add thinly sliced onions, curry leaves and ginger. Saute till onion turns translucent. Add the mushrooms and saute in medium high heat for two minutes. Add garam masala,reduce heat and continue to stir fry for one or two minutes or till it is completely dry and  slightly brown in the outside. Add the roasted nuts and squeeze lemon juice and mix. Serve as side dish for rice.

Try this
Hope you will all enjoy!

Thursday, December 18, 2014

Undaputtu



Undaputtu

Undaputtu is steamed rice dumplings with a spicy filling. In this recipe the filing used is a spicy prawns filling. This is a snack from Malabar and is easy and very appetizing. Try this,you will surely love it.

Ingredients
Rice flour- 2 cup
Hot water-1 1/4 to  1 1/2 cup
Salt -to taste
Sugar-  1 tsp
Coconut oil- 2 tbs
Crushed fennel seeds- a pinch
Coconut for garnish- 1/4 cup

For the filling
Prawns- small size-100 grams
Onion- 1 medium finely chopped
Ginger garlic paste- 1 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 1/2 tsp
Pepper powder- 1/4 tsp
Garam masala- 1/4 tsp
Fennel powder- 1/4 tsp
Chopped coriander leaves- 2 tsp
salt to taste and coconut oil


 To make the filling: Heat oil in a pan and saute onion till translucent. Next add ginger garlic paste and saute till raw flavors disappears. Add spice powders and fry for a minute. Add the cleaned prawns,mix and then cover cook for three minutes. Stir fry till the masala gets completely dried up. Sprinkle coriander leaves and allow this mixture to cool down completely.

Boil water along with salt and sugar ( you will need between 1 1/4 to 1 1/2 cup, adjust accordingly till you attain a dough similar to chapathi dough ). When it comes to a rolling boil add in the coconut oil and crushed fennel seeds.
Take the flour in a large bowl and make a well in the center. Gradually mix the boiled water little by little and mix with a wooden spoon and make a soft dough. When able to handle knead into a smooth dough and make small balls. Take one ball each and flatten into circle on your palm.Place  one and half tsp of prawn filling in the center. Carefully bring in the edges together and seal. Smooth  it into a ball. Roll this on grated cocnut and gently press so  that the coconut sticks on top of each ball.Steam this in a steamer  for 10 to 15 minutes.Allow it to cooland serve with tea.

Try this
Hope you will all enjoy!


Monday, December 15, 2014

Padavalanga Parippu Curry



Padavalanga Parippu/ Snake Gourd Mung Dal Curry

 Padavalanga/ snake gourd curry is a coconut and lentil curry which is perfect with rice.Snake gourd is soft fleshed and can be easily cooked.Tender raw snake gourd has an unpleasant smell, but it disappears when cooked. In Kerala it is common vegetable and is used in recipes like aviyal, sambar etc. I usually make thoran with parippu and padavalanga and the combo is yummy. This curry can be served over rice and is quick and easy to make.

Ingredients
Padavalanga- 1 medium sized
( 2 1/2 cup of cubed padavalanga)
Onion- 1 medium
Green chilly-2
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
salt to taste
Moong dal/ cheruparippu- 3/4 cup

To make a paste
Coconut grated 3/4 cup
Cumin- 1/2 tsp
Fennel-a pinch
Green chilly- 1


To temper
Mustard seeds 1/2 tsp
Shallot- 2 diced
Dry Red chilly- 2-3
Coconut oil - 2 tsp
Curry leaves

Dry roast the moong dal/ cheruparippu till it gets a nice aroma but it should not be browned up. Allow to cools down. Wash thoroughly and add  chopped onion, turmeric powder, salt and chilly powder.Pour three cups of water and cook till the lentils becomes soft and mushy. Add the chopped snake gaurd/padavalanga, cover and cook till it becomes soft and tender.
Make a fine paste of coconut, cumin and fennel. Finally slightly crush green chilly and mix paste into the curry and mix well. Bring this to a slight boil and switch off the flame  (slight bubbling at the edges).
In a pan heat oil and add mustard seeds and when they splutter add chopped shallots, red chilly and curry leaves and pour it over the curry. Serve with rice.

Try this...
Hope you will all enjoy..

Thursday, December 11, 2014

Chakka Ada




Chakka Ada
Chakka (Jack fruit) is a seasonal fruit, very popular in Kerala and there are a variety of dishes both sweet and savory made with jack fruit. Chakka ada is steamed rice parcels with sweet coconut filling. It is very similar to the ela ada. The star ingredient in this recipe is chakka varatti/jack fruit preserve made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency, it can be stored and used for months. This is mixed with rice flour and spread on banana leaves and steamed. It is aromatic and healthy snack/ breakfast. Try this, you will surely love it. 


Ingredients
Rice Flour- 2 1/4 cups
Chakka varattiyathu/jack fruit jam- 1 cup
(For the recipe check here )
Water- 2 cups
salt a pinch
Grated coconut- 1/2 cup
Ghee- 1 tsp
Sugar- 2 tbs
Coconut oil- 2 tsp
banana leafs- cut into small pieces


Boil half cup of water. and pour over one cup of chakka varattiyathu and allow it to sit for 15 minutes, mix and dissolve it into a paste before adding into the flour.
Boil around  1 1/2 of water along with salt. When it comes to a rolling boil add in the coconut oil.
Take the flour in a large bowl . Add the jack fruit preserve and mix and then gradually mix in the water little by little. Check consistency and see if it comes together. Mix with a wooden spoon and make a soft dough. When it cools down knead into a smooth dough and make small balls.
In a bowl mix together, grated coconut, sugar, cardamon powder and ghee.
Take banana leaf and cut into small pieces. grease it with a little of oil. Place dough in the center of the leaf and with your fingers spread the dough on the leaf. Place spoon fulls of the coconut mixture,  and fold the leaf in half and press the edges of the dough  along with the banana leaf. Steam it in a pressure cooker with out the weight or in a steamer on for around ten minutes. You will be able to lift the banana leaf and it will come out clean when it is done, allow it to cool down and serve.


Try this
Hope you will all enjoy!

Tuesday, December 9, 2014

Poori Masala




Poori Masala

Poori masala is a basic South Indian breakfast recipe. You can have pooris with any vegetable kurma or gravy but poori and potato masala is a delicious combo. I always make chapatis and parathas, but not much of pooris.But recently I am making them often, as my kid started taking a liking to fried fluffy pooris. Fluffy, crispy and less oily  pooris with potato masala is delicious and satisfying breakfast/snack.

Ingredients
For the poori
Wheat flour/atta- 1 1/3 cup
Semolina- 2 tsp
oil- 1 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
oil for frying- 2 cups

For the masala
Potato - 3 small
Carrot cubed- 1/3 cup
onion sliced- 1 medium
Ginger chopped- 1 tbs
Green chilly- 2-3
Turmeric powder- 1/3 tsp
Hing- a pinch
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chopped cashew nuts- 1 tsp
Curry leaves- a few
salt to taste


 To make the poori- mix flour, sugar, salt, oil and semolina. Mix water little by little and  knead into a smooth and stiff dough. It should be little more stiff than chapathi dough. Make small goose berry size balls. Dust work surface with flour and using a rolling pin flatten each ball to make small size discs. Do not make it too thin.
 Heat oil in a deep pan ( To check whether the oil is perfectly hot, drop a small pinch of dough and if it quickly raises and floats on the surface it is perfect to fry poori). Fry poori in hot oil till it puffs up turn around and fry till both sides are golden.Lift the puffed poori from oil and drain on paper towel.

To make the masala
Cook potatoes and keep aside. Heat oil in a pan and mustard seeds and urad dal. When the mustard seeds splutter and the urad dal turns golden add hing, chopped cashew nuts, sliced onions, ginger, green chilly and curry leaves and after two minutes the chopped carrots. Saute till golden brown. Add turmeric powder, salt and stir fry. Cover and cook for two minutes. Add the cooked potatoes and one cup of water and allow to simmer for 3-4 minutes. Adjust water according to the consistency you like. If it becomes too much watery dilute one tsp corn starch in 3 tbs water and pour into the curry and mix. When the gravy thickens remove from heat. Serve with the fried pooris.

Try this
Hope you will all enjoy!


Saturday, December 6, 2014

Meen Vevichathu (Kottayam Fish Curry)



Meen Vevichathu (Kottayam Fish Curry)

Today's recipe is Kerala;s spicy and sour red curry. Different regions of Kerala have their own version of fish curry and meen vevichathu is a popular recipe in central Kerala. The main ingredients in this fish curry is chilly paste and kudampuli/gambooge. This curry does not have coconut milk which is a main ingredient in Kerala fish curry. So it can be kept in room temperature for up to two days. It tastes best with rice/tapioca.  Try this,you will surely love it.

Ingredients
Fish- 1 1/2 lb
( I used golden pomfret)
Pearl onions sliced - 1/2 cup
Onion cubed- 1 small
Ginger thinly sliced- 2 tbs
Garlic crushed- 4-5 pods
Turmeric powder- 1/3 tsp
Kashmiri chilli powder-3- 3 1/2 tsp
( adjust according to spice tolerance)
Coriander powder- 1/2 tsp
Hing- a pinch (optional)
Fenugreek powder- 1/2 tsp
Kudampuli- 3 piece
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil and salt to taste



 Clean fish and cut into pieces. Slice pearl onions, ginger,garlic and keep aside. Mix turmeric powder, chilly powder, coriander powder, fenugreek powder and hing and make it into a paste by adding water and set aside. Soak kudampuli in warm water.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and pearl onion ginger mix and saute till it becomes golden brown. Add the chilly paste and saute till the raw flavor disappears and oil separates. Add the soaked kudampuli and enough water and  bring it to a boil. Allow to simmer and the gravy to thicken. Slide in the fish pieces, cover and cook for 5-6 minutes. Remove the lid and continue to simmer till gravy thicken and the fish is cooked. Finally add a few curry leaves and drizzle one tsp coconut oil. Serve with rice

Try this
Hope you will all enjoy!


Wednesday, December 3, 2014

Banoffee Pie



Banoffee Pie
Banoffee is an irresistible English dessert with bananas and toffee.This dessert is a combination of bananas,boiled condensed milk and cream.I made graham cracker pie crust and if you have store brought dulce de leche this dessert can be put together an elegant looking dessert  in minutes. You can also make toffee from boiled condensed milk. Try this quick and easy dessert,you will surely love it.

Ingredients 
To make the pie crust
Graham Cracker powdered- 1 1/2 cup
Butter- 1 stick
( For the regular pie crust check recipe here)

For the filling
Bananas-3
Dulce de leache-1 tin
Heavy cream- 1 1/2 cup
Confectionery sugar- 1/3 cup
Vanilla essence- 1 tsp
Chocolate shavings




In a food processor pulse powdered  graham crackers  and melted butter. Pulse a few times till it becomes a course mixture that resembles wet sand. In this way you can moisten the biscuit powder and it will easily stick to the pie dish.
Put this mixture on a greased pie dish ( 8 inch pan) and using your hand or the back of a spoon pat and spread the mixture evenly on the base of the pan and towards the sides of the pan. Bake this at 350 degree F for 8-10 minutes, till the edges change color to golden brown. Take out from he oven and allow this to cool down completely.
To make the whipped cream. Chill the bowl and the whisk in fridge for some time. Now into this cold bowl pour 1 1/2 cup of heavy whipping cream. Beat this in a low speed for one minute or till it thicken, add sugar and vanilla essence and continue beating. 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 pie.
To assemble the pie, spread the dulce de leache in an even layer and then place sliced bananas. Spread the whipped cream ( I used piping bag) and then decorate with chocolate shaving. Chill in the refrigerator for two to three hours. Slice and serve.



Note: You can also make toffee at home by boiling condensed milk. Place sealed condensed milk tin in a five quart pan and cover with water.Make sure that the tin is completely submerged under water. Boil this in medium heat for 2- 21/2 hours. Add more water during the heating process and always keep the tin submerged under water. After 2 1/2 hours remove the tin from the boiling water and allow to cool down completely ( the content will be really hot and is not safe to open at this stage). When complete cool open the tin with a can opener. Use this in place of dulce de leche.

Try this
Hope you will all enjoy!

Monday, December 1, 2014

Meat Samosas



Meat Samosas

Samosas are deep fried tea time snack. It has a crispy tender crust made with pastry dough and a  spicy filling inside. The stuffing I have used here is a spicy meat filling. Earlier I tried samosas with potato filling,you can check the recipe here. Meat samosas is very popular all over India and is prepared in different ways. This is inspired from the Malabar meat samosas. You can use chicken, mutton or beef for the filing.

Ingredients
For the dough
All purpose flour/maida- 1 1/2 cup
Ghee/oil- 2 1/2 tsp
( use ghee for better results)
salt to taste
Sugar- 1/2 tsp

For the filling  
Beef- 250 grams
(or chicken/mutton)
Onion- 1 medium
Ginger garlic paste- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
(Add according to spice tolerance)
Pepper powder- 1/2 tsp
Coriander powder- 1/3 tsp
Coriander leaves chopped - 2 tbs
Garam masala- 3/4 tsp
lemon juice- 1/2 lemon
Salt to taste
oil for frying



To make the dough
In a bowl mix flour,  sugar and salt. Add ghee or oil and mix and rub the flour with your fingers till the ghee 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). Do not add too much water and do not knead too much.  Make it into smooth stiff dough . Allow this to rest for one hour.

To make the filling
Wash meat and pressure cook along with turmeric powder and salt(4-5 whistles). Do not add water. Allow it to cool down and shred into small pieces or pulse a few times in food processor. Heat two tsp oil in a pan and saute onions till it turns golden brown. Add ginger garlic paste and saute for two minutes. Mix in the chilly powder and other spice powders and the cooked meat. Stir fry till all the moister evaporates. Add chopped coriander leaves and lemon juice. All this to cool down completely.

To fry
Divide the dough into equal sized balls. Use a rolling pin roll into circles . Cut each circle into two half's.Dip your fingertips in water and slightly moist the edge that you had cut and lift them from two sides and bring it together and seal so that it resembles a cone. Put three tsp of filling inside. Moist  with your finger and pull forward the larger  third end and secure. Make sure that it is tightly sealed so that the filling does not come through gaps while frying. Heat around 2 cups of oil in a deep pan. The oil should not become too hot. Slide the samosas and fry in low medium flame till both sides are evenly browned. This will take about 4-5 . Drain in paper towels and serve with chutney/ ketchup.This recipe will make around 12 medium sized  samosas.



Try this
Hope you will all enjoy..

Sunday, November 30, 2014

Koorka Mezhukkupuratti (Chinese Potato Stir Fry)



Koorka Mezhukkupuratti (Chinese Potato Stir Fry)

Koorka/ Chinese potato stir fry is a delicious and healthy side dish for rice. I clicked this picture when I visited Kerala in July. This is a seasonal yet popular vegetable in Kerala. The recipe source is my mother-in - law. Thanks Ammachi. This is a perfect combo with rice and mooru curry.


Ingredients
Koorka- 250 grams
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2 tsp
( or crushed chilly flakes- 1/2 tsp)
Pepper powder-1/3 tsp
Thinly sliced coconut- a few
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste

To clean the koorka/Chinese potato-Put them in a cloth bag or a sack and gently hit a few times on hard surface or on the floor. The skin will get separated in this process. If there is any excess left, scrape off with a knife. Wash thoroughly and then cut into small pieces.
Cook koorka along with turmeric and salt,till it is soft.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add sliced coconut(tenga kottu) and curry leaves. When the coconut slices turn golden brown add the crushed shallots and saute till the raw smell disappears and it turns golden brown, Add chilly powder and pepper powder and saute for a minute. Finally add the cooked koorka and continue to saute for to minutes. Serve with rice.


Try this
Hope you will all enjoy!


Wednesday, November 26, 2014

Aval Sharkara Payasam



Aval Sharkara Payasam

Aval Sharkara payasam is quick and simple payasam/pudding. It is made with rice flakes/beaten rice and jaggery and coconut milk. Earlier I posted aval milk payasam.This is yet another yummy version. Give this recipe a try,you will surely love it.

Ingredients
Aval (Beaten red rice)- 1 1/2cup
Jaggery ( powdered)-250 grams
(Adjust according to sweetness you prefer)
Coconut milk thick- 1 1/2 cup
Coconut milk thin- 2 cup
Cardamon crushed- 5-6
Raisins and cashew nuts- a few
Ghee- 3 tsp


Place aval in a strainer and rinse under running water, strain and keep aside.
Add jaggery in a heavy bottom pan, add 1 1/2 cup of water  and bring to a boil.Strain the impurities and bring it back to boil. Allow this to reduce and become a thick syrup.
In a separate pan heat ghee in a pan and roast the aval/rice flakes till it becomes crisp. Add thin coconut milk and cook  till aval become soft.Pour the jaggery and crushed cardamom allow the payasam to simmer and thicken, stirring in between for five to six minutes.Finally pour the thick coconut milk and simmer in low flame for one minute. Do not allow to boil.
Heat ghee in a separate pan and fry cashew nuts and when it changes color add raisins and fry for a few seconds. Add this to the payasam and mix.Allow to cool and serve.

 Try this
Hope you will all enjoy!

Monday, November 24, 2014

Caribbean Mango Chicken



Caribbean Mango Chicken

A Caribbean inspired marinade for chicken..it is moderately spicy, sweet and tart.  This marinade can be prepared well ahead of time and can be stored in the fridge for over a week. Marinate the chicken with this marinade and bake for grill the chicken . It goes well with fresh mango salsa and rice. Try this tasty chicken, you will surely love it.

Recipe is inspired from here and here

Ingredients 
Chicken pieces-6
(I used thighs and drumsticks)

For the marinade
Mango pulp- 1 1/2 cup
Lemon juice- 1 lemon
Ginger garlic paste- 1 tbs
Pimiento pepper crushed-2
(Or you can used red bell pepper)
Brown sugar- 1 tsp
Molasses- 1 1/2 tbs
Yellow Mustard-2 tbs
Apple cider vinegar- 2 tbs
Smoked paprika- 1 tsp
Dry red chilly crushed - 1/2 tsp (optional)
Black pepper-1/4 tsp
Ground cumin-a pinch
Cinnamon powder- 1/4 tsp
Clove powder- a pinch
Nutmeg- a pinch
Salt to taste




 Mix all ingredients listed under marinade ( except cumin, cinnamon, clove and nutmeg) in a heavy bottom non stick pan. Mix well and simmer in low flame for 6-8 minutes,  or till it thicken to a thick sauce like consistency. Mix in the spice powders and switch off the flame. Check sweetness and salt at this stage and adjust accordingly.Allow this to cool down completely.
Clean and cut chicken pieces. Cut small gashes on the chicken. Pour the marinade over the chicken and spread. Cover with a cling wrap and marinate in refrigerator for 3-4 hours or preferably over night.
Line baking sheet with foil, grease with cooking spray and line the chicken in a single layer.  Bake at 350 degree F for 15 minutes and then raise the oven temperature to 400 degree F for another 10 to 15 minutes.With a knife poke  the thickest part of the chicken, if the juices run clear, the chicken is done. Serve with salsa or fresh salad.

Try this
Hope you will all enjoy!

Friday, November 21, 2014

Coconut Shrimp Rice




Coconut Shrimp Rice

Coconut shrimp rice is simple and flavorful one pot dish. This rice cooked in coconut milk. It  is aromatic with coconut, spices, shrimp. Toasted shredded coconut used for garnish gives it a unique flavor and taste. This can be paired with spicy curries or with raita and papad. Try this simple rice dish,you will surely love it.

Ingredients 
1)For the rice

Basmathi rice -1 1/2 cup
Cloves- 3
Cinnamon stick- 2 peices
Cardamon- 2
Coconut milk thick- 1/2 cup
water- 2 1/2 cup
salt to taste

2)For the masala
Shrimp- 1/2 pound
Shredded carrot- 1/2 cup
Grated coconut- 1/2 cup
Onion- 1 medium
Ginger chopped- 1 tbs
Garlic- 3 cloves
Green chilly- 3 slit
Curry leaves- a few
Turmeric powder- 1/2 tsp
Garam masala- 1/ 2 tsp
Lemon juice- 1 medium
(or you can use one tomato instead)
Ghee - 1 tsp
 oil and salt to taste



Wash rice nicely and add all ingredients listed under( 1) rice and cook in a low medium flame. Once cooked fluff with a fork and allow to cool down.
Heat ghee and a little oil in a pan. Add the coconut and toast till it is golden brown. Keep aside two tsp of coconut for final garnish. Into the remaining add onions, ginger, garlic, green chilly and curry leaves,salt and saute till golden brown. Saute by adding turmeric powder, garam masala and the shrimp.After two minutes add shredded carrots and continue stir frying for 3-4 minutes till the shrimp gets cooked.Mix in the rice and lemon juice. Garnish with toasted coconut, pomegranates or raisins.

Try this
Hope you will all enjoy!

Thursday, November 20, 2014

Cornmeal Scallion pancakes



Cornmeal Scallion pancakes

Cornmeal pancakes are crispy and savory pancakes and can be served with sour cream or with maple syrup.This recipe is inspired from Williams Sonoma book  Essentials of Breakfast and Brunch. This is a quick and healthy breakfast recipe. You can add fresh corn kernels to get an interesting sweet crunch.Give this recipe a try,you will surely love it.

Ingredients
White or yellow corn meal-1 1/2 cups
Egg-2
Baking powder-3/4 tsp
Sugar- 1 1/2 tsp
Salt-1/4 tsp
Tomato- 1 medium
Water- 1 1/2 cup of boiling water
Spring onions- 3/4 cup
Butter milk- 1/2 cup
Freshly ground pepper
 Butter- 2-3 tbs



In a large bowl, whisk together the cornmeal,salt and sugar. Slowly and carefully stir in boiling water,whisk until smooth and quite stiff. Let the batter stand for10 minutes .Make sure it is completely cooled down and then add chopped onions,butter milk,baking powder, eggs, chopped tomatoes and seasoning. Place a griddle pan and heat till medium hot. Brush with  butter take 1/4 cup of the mixture in a ladle. Flatten  and spread the batter into small circles and cook  low medium flame till crisp. Using a spatula, carefully turn the pancakes and crisp the other side.Serve warm.

Try this
Hope you will all enjoy!

Tuesday, November 18, 2014

Karimeen Molly (Pearl Spot Fish Stew)



Karimeen Molly

Karimeen/Pearl spot fish molly is very popular dish in Kerala which is usually served with appam or bread. It is a mild spiced curry with coconut milk as the key ingredient. Earlier I posted a version of fish molly with  fried King fish. This recipe has less oil and is quick and easy to make. This recipe was shared by ammachi during our recent visit to India. We did a lot of cooking experiments together and this is one of my favorites.My family loved this curry.Give this recipe a try ..you will surely love it.

Ingredients
Karimeen/Pearl spot fish- 4 medium
Sliced onion- 1 medium
Ginger- 1 inch thick piece thinly sliced
Garlic- 3 cloves
Green chilly- 3 slit lengthwise
Curry leaves- a few
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp
Vinegar- 1 tsp
Tomato-1
Thin coconut milk- 1 cup
Thick coconut milk- 1 cup
Coconut oil and salt to taste



Heat oil in a pan and saute sliced onions, ginger,garlic, curry leaves and green chilly till onions turn soft and slightly golden. Add salt, pepper powder and one cup of water. When it comes to a boil, slide in the cleaned fish, cover and cook for two minutes. Add the thin coconut milk and continue to cook till the fish is almost done and the gravy reduces. Add sliced tomato and cook till the tomatoes get soft. Pour the thick coconut milk  and after a minute switch off the flame. Pour one tsp of vinegar on top. Serve with appam or bread.

Try this..
Hope you will all enjoy!

Sunday, November 16, 2014

Pumpkin Whoopie Pies



Pumpkin Whoopie Pies

 Baking partners challenge recipe for November is Whoopie pies-a delicious treat loved by both young and old. Since this is the month of pumpkins, Swathi suggested making something with pumpkin as the key ingredient. This recipe was suggested by Anitha of Anitha's Kitchen Diary. Whoopie Pies is a traditional Amish recipe. It consists of sandwiched cake like cookies with a sweet cream filling and you can make a variety of flavors and fillings. Here I used cream cheese filling, you can also try vanilla butter cream or marshmallow fluff cream. Pumpkin whoopie pies is moist and  delicious and a great holiday treat. Thanks Anitha for this wonderful recipe.

Ingredients
All purpose flour- 1 1/2 cup
Brown Sugar- 1/2 cup
Sugar- 3 tbs
Butter - 1/2 stick (4 tbs)
Egg-2
Pumpkin puree- 1 cup
Baking soda- 1/2 tsp
Baking powder- 1/2 tsp
Salt- 1/2 tsp
Ground ginger- 1/2 tsp
Ground cinnamon- 1/2 tsp
Clove powder- a pinch
Nutmeg- a pinch
Vanilla extract- 1/2 tsp

Cream cheese filling 
I used Martha Stewart' s recipe from here
Cream cheese- 4 ounce (half package)
Butter- 1/2 stick
Confectionery sugar- 1 1/2 cup
Vanilla extract- 1/2 tsp



 


 To make the pumpkin cookies
To make pumpkin puree at home check the recipe here. I used store brought one for this recipe

Preheat oven to 350 degree F and grease and prepare baking sheet.
In a bowl mix together, flour, spices, salt, baking powder and baking soda and set aside.
Using a hand mixer, beat butter and sugar till it is fluffy and creamy. Add eggs one at a time and beat till light and fluffy. Mix in vanilla extract,pumpkin puree and gently beat till combined. Using a spatula, fold in the dry ingredients till well combined. Drop one to one and half tbs of batter  on the baking sheet, spacing each about two inches apart. You can keep the dough as small mounds or slightly flatten with the back of a moist spoon. Bake for about 10 minutes, remove from oven and allow to cool on a wire rack.

To make the cream cheese filling
In a large bowl cream butter and cream cheese till smooth . Add confectionery sugar little by little and beat till it is creamy and fluffy. Mix in vanilla extract. This filling can be made in advance. Cover and refrigerate till ready to use. If these is excess you can store it in fridge for up to two weeks.

To assemble
Allow cookies to cool down completely. Transfer the cream cheese filling into a pasty bag. Pipe a large dollop on the flat side of one cookie. Take another cookies and place on top of the filling, pressing down slightly, so that the filling spreads evenly towards the edge of the cookies. Transfer into containers and cover with plastic wrap. Refrigerate for two to three hours before serving.

Try this
Hope you will all enjoy!

Wednesday, November 12, 2014

Vettu Cake



Vettu Cake

Vettu cake is a tea time snack popular in Kerala. It is deep fried sweet dough made of eggs, flour and sugar and flavored with cardamon. The eggs used here is duck eggs, which is widely used to make vettu cake,but you can also use regular eggs,if duck eggs is not available.Vettu cake has a slightly crispy outside with a fluffy texture inside. This  is a popular snack found in tea stalls and canteens all around Kerala. Try this,you will surely love it.

Ingredients
All purpose flour- 2 1/2 cup
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Duck eggs- 3
Powdered sugar-  1 1/2 cup
( adjust according to sweet preference)
Cardamom powder- 1/2 tsp
Yellow food color- 2 -3 drops (optional)
Oil for frying.



In a food processor, powder sugar along with cardamom powder ( if whole cardamom use 5-6) and keep aside.
Mix salt, flour and baking soda and keep aside.
 Beat eggs lightly and then add the powdered sugar. Mix and beat nicely till the mixture turns light and fluffy.
Add the food color and the flour and mix to form a stiff dough ( like chapathi dough). Allow this to rest for half a hour.
Divide into three equal balls. Take each ball and roll on a floured work surface to make a cylinder. Flatten the top and cut this log into one and half inch thick pieces.You can cut into triangles or into a square. With the knife give a small cut half way through each triangle or square.Do the same with the rest of the dough portions.
Heat oil in a pan and fry these in low medium flame till both sides turn golden brown. This will take 3-4 minutes. Do not over crowd and fry in batches. Allow this to completely cool down before serving.


Try this
Hope you will all enjoy!

Monday, November 10, 2014

Semolina Vegetable Puttu



Semolina Vegetable Puttu

 Puttu is steamed rice cake and is Malayali's favorite breakfast. Puttu can be made with rice flour or wheat flour. This recipe uses semolina and is made even healthier by adding vegetables. I clicked this picture when my mother-in law made this for breakfast. Thanks Ammachi for sharing this recipe.

Ingredients 
Semolina-2 cup
Grated vegetables- 1 cup
(a combination of shredded carrot, beetroot, chopped beans and green peas)
Coconut - 3/4 cup
Sugar-1 tsp
salt- 1/3 tsp
water- 1/2 cup



Chop vegetables and  keep aside. Take semolina in a bowl and add grated coconut.Rub in coconut using your palm.Mix sugar and salt in 1/2 cup of water and sprinkle it little by little into the semolina mixture. Mix to form a course damp mixture without lumps, resembling wet sand. To check  moisture  press handful of mixture in form of balls. It should hold together and also easily break off when crumbled. Mix in the vegetable and let it sit for five minutes.
Take the puttu maker and fill the bottom layer with one tsp grated coconut. Fill the puttu mixture finally top with grated coconut. Bring three cups of water to boil in the pressure cooker(or puttu maker) and place this carefully in the nozzle and allow it  to cook. Let it steam for around three to four minutes till you see steam escaping from all sides on the top.

Try this
Hope you will all enjoy....

Wednesday, November 5, 2014

Tharavu Mutta Roast/Duck Egg Roast



Tharavu Mutta Roast

Tharavu mutta roast/Duck egg curry is a common breakfast recipe. This is spicy curry with caramelized onions and eggs. It is a perfect accompaniment for appam

Ingredients
Eggs- 4
Onions medium-3
Tomato- 1 small (optional)
Curry leaves- a few
Ginger thinly sliced- 2 tsp
Kashmir chilly powder-2 tsp
Fennel powder- 1/2 tsp
Salt as needed
Coconut oil


 Boil eggs and keep aside. Heat oil in a pan and add sliced onion, ginger and curry leaves and salt . Saute till onion turns soft and caramelized. Add the tomato and stir fry for another 2 minutes. Add chilly powder and fennel powder and saute. Pour one cup of water, cover and cook till the gravy thickens. Add the egg and fennel powder simmer for another two minutes. Serve with appam or chapatis.

Try this
Hope you will all enjoy...

Monday, November 3, 2014

Pumpkin Pie



Pumpkin Pie

Pumpkin pie is perfect holiday recipe. It has a flaky and tender crust and a smooth custard filling. The filling is sweet and mildly spiced and easy to make. In order to  make tender and flaky crust, make sure that the ingredients are cold and work quickly to avoid the butter from melting. This recipe is adapted Joy of Baking and William- Somona

Ingredients
For the crust
All purpose flour- 1 1/2 cup
Cold unsalted butter- 1 1/2 stick
Sugar- 1 tbs
Salt- 1/2 tsp
Ice water- 5 tbs

Filling
Pumpkin puree- 2 cup
Egg- 3
Heavy cream- 1 cup
Sugar- 3/4 cup
Brown sugar- 1/2 cup
Salt- 1/2 tsp
Cinnamon- 1 tsp
Ginger- 1/2 tsp
Clove- 1/8 tsp
Nutmeg- 1 pinch


 To make the pie crust, put all the ingredients in food processor ( except ice water) and process for a few seconds till the butter gets incorporated with the flour and resembles course sand.
Add ice water little by little, till the mixture combines and will hold together when pinched. If it  is still crumbly add one more tbs of water.
Transfer the the course mixture on to a plastic wrap and with the help of the wrap press together till it gathers to form a ball. Do not over work at this stage. Wrap tightly and allow it to chill in refrigerator for about a hour.
Dust work surface with flour. Using a rolling pin flatten this dough into a 13 inch circle and 1/8 inch thick. Place this on a 9 inch pie crust. Gently press down to the bottom of the pan trim the edges.Press the edge with a fork or make desired pattern. Cover with cling wrap and chill in refrigerator.

Pre heat oven to 375 degree F.

To make the filling, lightly beat egg and mix in all the ingredients to form a smooth batter.
Pour over the prepared pie crust and bake for 45 minutes.Do not over bake or it will develop cracks. The filling will be set and the center will looks wet and wobbly. Insert a took pick 2 inch apart from the crust and it will come out clean. Allow it to cool  on wire rack and then let it sit for 3-4 hours before slicing. Serve with whipped cream.


Try this
Hope you will all enjoy!

Thursday, October 30, 2014

Bottle gourd/ Churaykka pachadi



Bottle gourd/ Churaykka pachadi

Churaykka/Lauki/bottle gourd is used in stews and curries and becomes soft and juicy when cooked. Pachadi is a simple side dish popular in Kerala made with spiced and seasoned yogurt. When cooked churaykka pachadi tastes similiar to vellarikka/cucumber pachadi. Try this cooling and refreshing pachadi,you will surely love it.

Ingredients
Churakka chopped -2 cups
Green chilly- 2
Salt to taste

To make a paste
Coconut- 1/4 cup
Cumin-a pinch
Mustard seeds- 1/3 tsp
Garlic- I clove (optional)
Yogurt- 1 1/2 cup
Mustard seeds- 1/2 tsp
Dry red chilly-2
Curry leaves- a few
Coconut oil- 2 tbs




Peel churakka, remove seeds in the center and cut bottle gourd into thin small pieces. Cook this along with green chilly, salt. Cover and cook in low heat. Vegetable will start oozing water and will get cooked. Allow this to cool down a bit.

Make a fine paste of coconut, cumin,mustard seeds and garlic.Mix this into yogurt and whisk . Pour this to the cooked  bottle gourd and mix well. Put it back to stove and simmer in low flame for one minute  till it gets warmed up. Switch off the flame.
Note : do not put in a high heat nor cook too much,otherwise the yogurt will separate.

Heat oil and add mustard seeds and when it splutters add dry red chilly and curry leaves and fry. Add this to the curry and mix well,serve with rice.


Try this,
Hope you will all enjoy!

Tuesday, October 28, 2014

Garlic and Dates Pickle



Garlic and Dates Pickle

A spicy and sweet garlic and dates pickle for all pickle lovers out there. This pickle is made with fresh garlic and dates. You can  substitute dates with raisins. Garlic has a strong pungent flavor .But as the pickle sits matures for a few weeks it becomes soft and the intense flavor reduces to a sweet garlic smell,this combined with the sweet dates makes it very appetizing. Try thus you will surely love it.

Ingredients
Garlic-1 cup
Dates whole- 15-20
Chilly powder-4 tbs
(or according to your spice tolerance)
Fenugreek powder-1  tbs
Mustard powder- 2 tsp
Asafoetida- 1 tsp
Salt- to taste
Sugar - 1 tsp
Gingerly oil- 1/3 cup
Vinegar- 1/3 cup




Steam dates for three minutes and keep aside. When it comes to room temperature use paper towel and pat them dry.  Peel garlic and keep aside. Here I used whole garlic. You can also slice them.
Note: This recipe is for instant pickle. If you can allow it to mature for a few weeks,there is no need to steam the dates
Heat gingerly oil in a pan and add the garlic and fry till it slightly changes color to golden  or till there is a nice aroma. Switch off the flame and after a few seconds, when the oil is still hot add all the spice powders, salt and sugar and mix well.  It will bubble and the spices will get slightly roasted. Put it back to stove on low flame. Add dates and mix well. Switch off flame,check salt at this stage and finally add the vinegar.. When completely cooled store in air tight jars.

 Try this
Hope you will all enjoy!


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