Thursday, December 24, 2015

Fruit and Nut Pinwheels




Fruit and Nut Pinwheels

Merry Christmas to all my friends and readers!
Today's recipe is baked  fruit and nut pinwheel pastry. It is made with ready made puff pasty dough.You can also use yeast dough for this recipe instead of puff pasty( check recipe here ). This is a delicious treat of flaky pastry with slightly caramelized sugar and a simple  holiday treat.Serve this with a cup of tea and enjoy!

Ingredients
Puff pastry -2 sheet
Granulated sugar- 1/2cup
Cardamon powder- 3/4 tsp
Salt- a pinch
Fruits and nuts mix- I used glazed cherries, golden raisins,
pistachios and cashew nuts.



Thaw puff pasty as per package instruction.Pre heat the oven to 350 degree F.
 On a lightly floured surface, roll out the pastry.
Spread the sugar evenly on top and using a rolling pin gently roll on top so that the sugar so that it sticks on the dough. Leaving an inch on all sides spread the fruits and nut filling. Lifting the side close to you and roll the dough to form a cylindrical shape. Place the seam down and cut the roll into equal slices of about an inch and half. Place the slices on a greased baking sheet.Refrigerated this for about half an hour so that the dough becomes firm.Bake for about 10 minutes or till it changes color to golden brown. Transfer to cooling rack to cool down completely.

Try this
Hope you will all enjoy!

Tuesday, December 22, 2015

Ari Sharkara Payasam



Ari Sharkara Payasam

Ari sharkara payasam is quick and simple dessert/pudding. This  payasam is made with rice, coconut milk,ghee and jaggery/molasses. It is similar to temple payasam and arachuvitta payasam. It has thicker  consistency than regular payasam. Try this you will surely love it.
 
Ingredients
 Raw red rice/payasam rice- 1 cup
Jaggery ( powdered)-1 1/2 cup
(Adjust according to sweetness you prefer)
Coconut milk thick- 1 1/2 cup
Coconut milk thin- 2 1/2 cup
Cardamom crushed- 5-6
Banana/cheru pazham-1 mashed (optional)
Sliced coconut- 2 tbs
Raisins and cashew nuts- a few
Ghee- 3 tsp

Wash and soak rice for an hour.In a heavy bottom pan bring one cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and keep aside.
Cook rice with thin coconut milk. ( you can use a pressure cooker to cook the rice).  When the rice is cooked and soft pour the jaggery and continue to simmer for 5-6 minutes till the payasam  attains a thick consistency. Add cardamom powder and the mashed (or sliced) banana and mix well.Finally pour the thick coconut milk and simmer in low flame for one minute. Do not allow to boil. The payasam will thicken as it cools down.
Heat ghee in a separate pan and fry sliced coconut till it browns up. Saute cashew nuts and raisins   for a few seconds. Add this to the payasam and mix.Allow to cool and serve.

 Try this
Hope you will all enjoy!

Sunday, November 29, 2015

Pavakka/Bitter gourd Kichadi





Pavakka Kichadi

Today's recipe is kichadi which is a yogurt based side dish served with rice. I have posted other versions of kichadi with beetroot and okra. Kichadi with pavakka/bitter gourd is tasty and easy to make. The best part is that it does not taste bitter. So if you find it difficult to eat bitter gourd, try making this simple kichadi. Kichadi is also an integral part of Onam and Vishu Sadhya.

Ingredients
Pavakka/bitter gourd-3
Green chilly-3 
Salt to taste

To make a paste
Coconut- 1/4 cup
Yogurt- 1 cup
Cumin- 1/4 tsp
Mustard seeds- 1/4 tsp

To temper
Mustard seeds-1/2 tsp
shallot- 1 
Red chilly- 2
Curry leaves
oil

Cut bitter gourd into thin round slices . Heat half cup of oil in a pan and fry the bitter gourd in batches. Fry till crispy golden brown, and place on paper towels to absorb the excess oil.
Make a fine paste of coconut, cumin and mustard seeds.Mix well with yogurt , green chilly and salt.
 Add the fried veggie and mix well.Simmer this for a minute or two in low flame and keep aside.
Heat oil in a pan add  mustard seeds and when it splutters add  sliced of shallot,red chilly and curry leaves. Fry this till crispy  and pour over the curry. Serve with rice. 

Try this
Hope you will all enjoy!

Thursday, November 26, 2015

Skillet Chile Cheese Cornbread




Skillet Chile Cheese Cornbread



Baking partners challenge for this month is corn bread. When Swathi asked me to make and share this recipe, I thought it is a wonderful idea as it can be part of Thanksgiving menu . This is a southern style skillet cheese corn bread with a spicy kick and flavor of  jalapenos. It turned out moist and flavorful. The recipe is adapted fromWeight Watchers Light and Easy Cookbook,Oxmoor house,1997 and from 1001 Great Recipes from around the World, Culinary Arts Institute, New York, 1981.

Ingredients
Yellow Cornmeal- 1 1/2 cup
All purpose flour- 1 cup
Baking powder- 2 tsp
Salt- 1/4 tsp
Brown sugar- 2-3 tbs
Egg-2
Vegetable oil-1/4 cup
Carrot shredded- 1/3 cup (optional)
Green chilly  or Jalapenos- 3 ounce
(or according to spice tolerance)
Corn - 1/2 cup
( or cream style corn 1/2 can)
Butter milk- 1 cup
Milk- 1/2 cup
Shredded mild Cheddar cheese- 1 cup


Mix cornmeal, flour, baking powder, salt and sugar and set aside.
Pre heat oven to 400 degree F
Lightly beat eggs until blended.Add oil and butter milk and mix well. Mix in the dry ingredients and corn, chilly, carrots and cheese and mix well. Mean while put the skillet on stove top and it gets hot add butter and pour in the batter.This will ensure crispy edges. Bake in oven for 25-30 minutes or till tooth pick inserted in the center comes out clean. It will be lightly brown and crispy in the edges.
 Try this,
Hope you will all enjoy!

Molasses Cornbread





Baking partners challenge for this month is corn bread. When Swathi asked me to make and share this recipe, I immediately agreed . Making corn bread has always been in my wish list. It is  perfect for holiday meal.The first time I saw this recipe was in Shakers frugal cook book. It had very little ingredients and easy to put together. It can be served as a snack or part of a meal. Try this, you will surely love it.

Recipe source: Dorling Kindersley, Classic Home Cooking,London, 1995.

Ingredients
Fine yellow cornmeal- 1 1/2 cup
All purpose flour- 1 cup
Dark brown sugar- 1/4 cup
Sugar- 1 tbs
Molasses- 1/2 cup
Baking powder- 2 tsp
Salt- 1/2 tsp
Milk- 1 1/4 cup
Egg-2
Melted butter- 4tbs
Vegetable oil- 2 tsp
Cinnamon - a pinch (optional)

Lightly butter cake pan and set aside.Pre heat oven to 400 degree F.
Mix corn meal, flour, sugar, salt, cinnamon and baking powder.
In a separate bowl beat egg, melted butter,molasses, milk and oil till it is bubbly. Make a well in the center of the flour and pour this mixture and whisk to form a batter.
 Pour this batter into the baking pan and bake for about 25-30 minutes or until golden. Let is cool down and then cut into squares.

Try this
Hope you will all enjoy!

Monday, November 23, 2015

Fruits Varattiyathu




Fruits Varattiyathu

Todays recipe is fruits varattiyathu/ fruit preserve  made in traditional Kerala style. Chakka varatti/jack fruit preserve is a popular in  Kerala which is made with fully ripe jack fruit bulbs. Along with chakka/jack fruit I have used pineapple, ripe plantain and ripe mango to make this fruits varattiyathu. It can be used as a jam or it can be served as halwa/dessert. You can also use this to make payasam, ila ada and steamed dumplings. Try this,you will surely love it

Ingredients
Ripe Jack fruit chopped- 15-18 bulbs
Pineapple chopped- 1 cup
Ripe plantain- 1
Mango medium sized- 1
Jaggery powdered- 2 1/2 cup
Ghee- 1/3 cup
Cardamon powder- 1 tsp
Dry ginger powder- 1/2 tsp


De-seed jack fruit bulbs and cut into small pieces. Chop the fruits and keep aside
Boil jaggery with 2 cup of water till completely dissolved, strain and keep aside.
Take a heavy bottom pan and cook the chopped fruits with one cup of water.
When the fruits is cooked completely mash with the aid of a potato masher or make it into a puree,if you like jam like consistency. Add  jaggery to the fruit puree, allow to simmer and  reduce for about 10-15 minutes.
 Stir continuously at this stage as the mixture will have a tendency to stick to the bottom of the pan. Add in ghee little by little  and stir for another 8-10 minutes. When mixture thickens add cardamon powder,dry ginger powder.Stir continuously till the mixture leaves the sides of the pan and forms a soft ball. Remove from stove and let it cool down completely. Transfer into air tight container and use like fruits preserve or spread.


Try this
Hope you will all enjoy!



Chemmeen Kadachakka Masala/ Prawns Breadfruit Masala





Chemmeen Kadachakka Masala/ Prawns Breadfruit Masala

Kadachakka/ sheemachakka/breadfruit is widely cooked in Kerala and there are several recipes with breadfruit as the star ingredient. Earlier I posted a sweet coconut stew made with breadfruit. This is a spicy delectable combo with prawns. You can serve this with rice, chapathi or pathiri.

Ingredients
Bread fruit cubed- 1 medium size
Prawns- medium sized-1 cup
Onion - 2 medium
Ginger- 1 inch thick
Tomato- 1
Green chilly-2
Chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Coriander powder- 1/2 tsp
Thick coconut milk- 1/2 cup
Curry leaves- a few
Garam Masala or meat masala- 1/2 tsp
Oil as needed and salt to taste

To roast and grind 
Coconut grated- 1/3 cup
Pearl onion-2 slices
Fenugreek seeds- a few
Fennel seeds- 1/4 tsp
Curry leaves- 1 spring



Heat a pan and dry roast coconut, pearl onion sliced, fenugreek seeds, fennel seeds and curry leaves. Roast till it changes color to brown.Make this into a fine powder and set aside.

Heat oil in a pan and add sliced onion, green chilly, curry leaves and ginger. Saute till it turns golden brown.
 At this stage add tomatoes and turmeric and saute till it turn soft . Add cubed  breadfruit and one cup of water. Cover and cook for three to four minutes.
When the breadfruit is half done add the cleaned and deveined prawns. Mix all the spice powders and salt. Allow the curry to simmer for 3-4 minutes or till  the gravy to thicken.
Finally add roasted coconut powder,coconut milk and mix well. After a minute switch off the flame.Serve as a side dish for rice or with pathiri.


Try this
Hope you will all enjoy!

Monday, November 9, 2015

Ghee Mysore Pak



Ghee Mysore Pak

Happy Diwali to all my friends and readers!May this festival of lights bring  happiness and joy to all of you!
 On this festive happy  occasion I made ghee mysore pak or soft more pak. It is easy than the regular mysore pak and can be easily prepared at home.Ghee Mysore pak is delicious and melt in mouth sweet. This famous south Indian sweet needs no introduction. It is made with gram flour /besan, sugar and ghee/clarified butter.

Ingredients
Gram flour/Besan- 3/4 cup
Sugar- 1 1/4 cup
Ghee -1 cup
Cardamon- a pinch
Sugar- 1 tsp


Sift gram flour and set aside. In a heavy bottom pan add sugar and one cup of water. Bring this to a boil and reduce the flame. Allow this to simmer till the sugar attains one thread consistency. You can add a pinch of color if you like bright yellow color.
Add gram flour while continuously whisking the sugar syrup. Mix well and make sure there is no lumps. Continue cooking in low flame for another 5-6 minutes. Add warm ghee in little addition till all the ghee gets blended.The mixture will be frothy in the first stage and then will start thickening and will leave the edges of the pan. Transfer to greased tray and spread evenly. Sprinkle sugar on top (optional) and allow this to cool down completely. Slice and serve.

Try this
Hope you will all enjoy!

Sunday, November 8, 2015

Lahori Fish Fry



Lahori Fish Fry

Today's recipe is a a popular street food from Lahore. They have a rich diversity of tasty food. This a quick and easy fish fry which we can make at home. It can be served with rice or as an appetizer. This is skillet fried,but you can also batter dip and deep fry them to serve like pakoras. It is perfect for potluck parties.

Ingredients
Fish fillet of your choice- 1/2 kg
(I used king fish)
Gram flour- 2 tsp
Ginger garlic paste- 1 tsp
Turmeric powder- 1/2 tsp
Kashmiri chilly powder- 1 tsp
Dry red chilly- 2
Coriander seeds- 1 1/2 tsp
Fenugreek seeds- 1/ 4 tsp
Ajwain seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Chat Masala- 1/4 tsp
Salt to taste and oil for frying



 Dry roast coriander seeds, cumin seeds,ajwain, fenugreek seeds and dry red chilly till there is a nice aroma. Crush this using a mortar and pestle or make it into a course powder using a mixture . Marinate the fish with this powder, kashmiri chilly powder,gram flour,turmeric powder, salt and ginger garlic paste. Set this aside for half an hour.
Heat oil in a pan, place the fish in single layer and fry till golden brown and  crispy on both sides. Drain on paper towels. Sprinkle with chat masala. Serve with onions, tomatoes and lemon wedges.

Try this
Hope you will all enjoy!

Friday, November 6, 2015

Carrot Burfi






Carrot Burfi

Burfi is milk based confectionery that is available in wide range of flavors. Carrot burfi tastes like carrot halwa and can be sliced like a fudge. Try this sweet,you will surely love it.

Ingredients
Carrot grated- 3 cup
Khoya- 250 grams
Milk- 3 cup
Sliced almond or cashew nuts-  to garnish
Sugar- 3/4 cup
Ghee- 3 tbs
Cardamon- 1/2 tsp



Heat ghee in a pan and roast the almonds or cashew nuts till golden brown. Remove from ghee and keep aside.
 In the same pan add grated carrots and roast till there is a nice aroma for about two to three minutes. Add milk and cook till the carrot is soft and the milk thickens.Add grated khoya and mix with the carrots. Stir continuously to avoid sticking to the bottom of the pan. Cook the mixture till it becomes thick and leaves the edges of the pan.
 Add the cardamom powder, roasted nuts and mix well. Stir for two to minutes and remove from the stove.
Grease a plate with ghee and transfer the contents into the plate. Flatten and smooth  it with the back of a spoon and let it set for an hour. Cut into desired shape and serve.

Try this
Hope you will all enjoy!

Wednesday, November 4, 2015

Rajma/Kidney Beans Pulao



Rajma/Kidney Beans Pulao

 Pulao is simple one pot meal and I often make with vegetables or meat. This time I had some leftover kidney beans/rajma. Its delicious and aromatic combo of rice, spices, beans and vegetables. It is easy lunch box recipe.


Ingredients
Basmathi Rice- 1 1/2 cups
Kidney beans- cooked- 1 cup
Beans- 1/2 cup
Onion- 1
Green chilly- 3
Ginger- 1 inch piece
Garlic- 2
Turmeric- 1/2 tsp 
Garam masala- 1/8 tsp
Chicken broth/ Vegetable broth- 1 cup
Water- 2 1/2 cup
Whole spices-Cinnamon- 1 inch  stick,Cardamon- 2,Cloves - 4
Lemon juice-  1 tsp
Salt to taste
Cashew nuts chopped- 5
Raisins- a few
Oil 2 tsp
Ghee- 1 tsp



To cook rajma/kidney beans soak over night. Pressure cook (5-6 whistles) and keep aside.
Chop beans, onion, ginger and garlic and set aside.
Heat oil and ghee in a deep heavy bottom pan and add in the whole masalas, cashew nut and raisins . When it changes color  add onion,ginger- garlic and saute till the raw flavor disappears and the onions turn golden brown. Add turmeric powder, garam masala , beans and saute for another minute. Finally add washed, drained rice and stir fry it till the rice get well coated with oil. Add chicken broth+ 2 1/2 cups of water and bring to a boil. Lower the heat and close with a tight lid and cook the rice for till it is half done. Add the cooked rajma, mix and continue cooking till the rice gets tender and the water is fully absorbed. Drizzle lemon juice and fluff the rice using a fork.Serve with papad, yogurt and pickle.

Try this
Hope you will all enjoy!

Monday, October 26, 2015

Kadachakka Ethapazham Stew



Kadachakka Ethapazham Stew

Kadachakka/ breadfruit is widely cooked in Kerala and there are a verity of sweet and savory dishes made with breadfruit. The recipe today is a delicious stew with breadfruit and ripe plantains. This is a sweet version  is usually served as a  breakfast curry. This is my mom's favorite and this is a nice combo with appam. You can also serve this as a dessert. Give this recipe a try, you will surely love it.


Ingredients
Bread fruit cubed- 2 cup

Ripe plantain- 2 small
Thin coconut milk- 1 cup
Thick coconut milk- 1 cup 
Rice flour- 1tsp
Sugar- 3 tbs
salt- a pinch
raisins and cashew nuts - a few
ghee- 1 tbs
cardamon powder-a pinch
Fennel seeds- 1/4 tsp
Whole Cardamon-3-4



Cut ripe plantain and bread fruit into thick cubes. You can either steam it or cook in a heavy bottom pan with  1/2 cup of  water and a pinch of salt. Remove from stove when it is cooked and soft but not mushy.

Heat ghee in a pan and add whole cardamon, fennel seeds, raisins and cashew nuts and roast for a minute. Now add the cooked bread fruit,plantain and sugar and saute them gently. Allow sugar to caramelize.
Pour in  3/4  thin coconut milk and allow to simmer for two minutes.
Now add in the thick coconut milk and the cardamon powder. Take the left over thin coconut milk and mix the rice flour till there is no lumps. Quickly add this to the stew and mix. Let it get heated and thicken.Serve warm with appams.



Try this
Hope you will all enjoy!

Pal Ada Mambazham Payasam




Paal Ada Mambazham Payasam

Payasam is very popular dessert in Kerala and is made on every special occasions. This recipe is a tweak to the traditional paal ada pradhaman by adding mango puree. You can buy paalada from Indian grocery store,it is available in dehydrated form. Try this creamy and flavorful fruit payasam, you will surely love it

Ingredients
Palada - 100 grams
Mango puree- 2 cups
Milk-3 cups
Condensed milk- 1 ( 14 ounce container) 
Sugar- 2-3 tbs
Cardamon powder- 1/2 tsp
Cashew nuts and raisins for garnish.
ghee- 2 tsp 


Heat one tsp ghee in a pan and add mango puree. Cook this in medium flame till the puree thickens. Add 3 tbs of sugar and continue cooking till it thicken and starts leaving the edges of the pan. Allow this to cool down a bit and stir in the condensed milk. Set this aside.
Wash palada and strain it. Add one tsp of ghee in a heavy bottom pan and lightly roast the ada for a minute. Add 3 cups of milk and allow it boil. Reduce the flame to low medium and cook till the ada is soft . Stir occasionally as there is a tendency for milk and ada to stick to the bottom. When the ada is cooked stir in cardamon powder and condensed milk mixed with cooked mango. After a minute switch off the flames.
Heat ghee and roast the cashew nuts and raisins and garnish on top.


Try this
Hope you will all enjoy!

Friday, October 23, 2015

Kozhi/Chicken Mulakittathu




Kozhi/Chicken Mulakittathu

Kozhi Mulakittathu is a North Kerala dish. It is chicken in a spicy red curry paste. The chilly used here is kashmiri chilly powder which imparts a rich flavor, color and texture to the gravy. This curry can be made easily in a pressure cooker and is best when served with pathiri or ghee rice.

Ingredients
Chicken- 1 kg
Shallots- sliced- 2 cup
Onion- 1 large
Garlic- 6 -7 pods
Ginger- 2 inch thick peice
Curry leaves- a few
Kashmiri chilly powder- 3 tbs
(or according to spice tolerance)
Turmeric powder-1/2 tsp
Fenugreek powder-1/4 tsp
Coriander powder- 1/2 tsp
Whole spices- Cinnamon - 2 piece, cardamon- 5. cloves-5
star anise- 2, fennel seeds- 1/4 tsp
Coconut oil- 1 tsp






Heat oil in a pan and add the whole spices and saute till it is golden brown. Add curry leaves, chopped onion,chopped garlic and ginger and saute till it turns golden brown.
Add water and make a paste of chilly powder, coriander powder, turmeric powder and fenugreek powder.
Mix this paste and saute with the onion for two minutes.
Add the chicken, salt and mix well and cook for 2-3 minutes. At this stage add a cup of warm water, cover and cook for 15 minutes in medium flames. Reduce the heat and continue to simmer till the gravy thickens. You can add a few fresh curry leaves and drizzle a tea spoon of coconut oil at the end. Serve with pathiri, ghee rice or plain rice.

Try this
Hope you will all enjoy!

Monday, October 19, 2015

Chena/ Yam Podithuval



Chena/ Yam Podithuval

Chena podithuval is a quick and easy yam stir fry recipe. Serve this as a side dish for rice. You can use other vegetables like potatoes or chembu/taro for this recipe.

Ingredients
Chena- 3 cups cubed
Shallots- 4-5
Curry leaves
green chilly- 1
Turmeric powder- 1/4 tsp
Tamarind pulp- 2-3 tsp
Salt to taste
Mustard seeds- 1/4 tsp
Coconut oil- 3 tsp

To roast and grind
Urad dal- 2 tsp
Raw rice- 2 tsp
Dry red chilly-3
Hing/ asafoetida powder- a pinch
Fenugreek seeds- a pinch
 


In a pan add the cubed yam/chena, tamarind pulp,green chilly, turmeric powder, salt, 1/4 cup of water and one tsp of oil. Cook this till the vegetable is soft.

Dry roast, urad dal, rice, dry red chilly, fenugreek seeds and few curry leaves. When is light brown mix in the hing. Allow this to cool down a bit and then make a fine powder.

Heat oil in a pan and add mustard seeds. When they splutter add sliced shallots and curry leaves abd saute this golden brown. Add the cooked vegetables and the roasted powder and mix well. Stir fry for one or two minutes. Serve with rice.

Try this
Hope you will all enjoy!

Tuesday, October 13, 2015

Sardine/Mathi Fry




Sardine/Mathi Fry

Today's recipe is my absolute comfort food.... Sardine fish fry/mathi fry. It is quick and simple and perfect side dish for rice.

Ingredients
Mathi/ Sardine- 6-8 medium sizes
Onion- 1 medium
Fennel seeds- a pinch
Pepper powder- 1/4 tsp
Ginger chopped- 2 tsp
Curry leaves- a few

Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/4 tsp
Fenugreek powder- a pinch
Ginger garlic paste-1 tsp
salt to taste
Coconut oil for frying
 


Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse. Make a few gashes on the fish.
Mix chilly powder, turmeric powder,pepper powder,fenugreek powder,ginger garlic paste and salt. Sprinkle little water and make a smooth paste. You can add a few drops or vinegar or lemon juice instead of water to make a paste. Keep half tsp of masala for later use. Apply the rest on the fish and inside the cavities and let it  marinate for five minutes.
Heat coconut oil and  fry in medium flame. Let the fish  get browned for two minutes on one side and then flip over and fry the other side. Fry till both sides are evenly brown and crispy.
Mix sliced onion, ginger, and curry leaves with the left over paste. Take one tbs of oil (leftover oil that you used to fry the fish) and when it is hot add fennel seeds and after a minute the sliced and marinated onion. Fry till crispy, drain and mix with the fish fry.
Serve warm with rice.

Try this
Hope you will all enjoy!

Friday, October 9, 2015

Coconut Caramel Ladoo



Coconut Caramel Ladoo

Coconut ladoos is quick and very easy to put together.  This is a twist to the regular coconut ladoo and is a treat for sweet lovers. It has the rich flavor of coconut and caramel.This ladoo has a few extra steps like making caramel, but its is definitely worth the effort.Try this you will surely love it.

Ingredients
Shredded Coconut- 2 1/2 cups
 Condensed milk-1 tin
Milk- 1/4 cup
Cardamon powder- 1/2 tsp
Ghee- 2 tsp
Cashew nuts chopped- 2 tsp
Sweetened shredded coconut- 1/4 cup



To make caramel condensed milk-You can buy store brought caramel flavored condensed milk for this recipe or make 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 about one and half hours. Add more water  if necessary and make sure the tin is always  submerged under water. After one and half 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. If you like to make it dark and rich like dulce de leche/toffee continue cooking for 2 1/2-3 hours.

Heat a heavy bottom pan and add ghee and coconut. Roast them for a few seconds till there is a slight change in color. Do not allow the coconut to change color to brown. Add in half cup of milk and allow to cook. Now add in the caramel condensed milk  stir well. Cook in medium for 4-5 minutes.The mixture will get thick and form a single mass . Continuously stir  till the mixture leaves the edges of the pan Add cardamom powder and one tsp of ghee.Transfer this into a  tray (grease the tray with a few drops of ghee) and allow to cool till it is safe to handle. Make small balls or ladoos and roll on shredded coconut  and then allow to cool off completely.

Try this
Hope you will enjoy!


Tuesday, September 29, 2015

Egg Salad




Egg Salad

Egg salad is a simple and yummy appetizer. It can also be used as a filling for sandwich. This recipe is inspired from French and German Jew style egg salad which uses raw salted onions. You can also mash the eggs to attain a chunky texture. There are also a variety of ingredients that you can use for this salad like sauteed shallots, sauteed mushrooms, bell pepper, chopped nuts etc.

Ingredients
Hard boiled eggs- 3
Tomato-1
Salad Cucumber- 1 small
Shallots- 4-5
Ground black pepper- 1/3 tsp
Paprika-a pinch
salt to taste
Oil - 2 tsp
Fresh parsley or dill- 1to 2 tsp
Lemon juice- a few drops
Lettuce and black olives for garnish


 In a pan saute shallots till golden brown. Add parsely, ground black pepper and a pinch of salt and mix well.
Slice boiled eggs and arrange on a bed of cucumber and tomatoes. Layer the caramelized onions and sprinkle black pepper, paprika and salt. Drizzle lemon juice and garnish with olives and lettuce.
If you want a chunkier texture, crumble the boiled eggs with a fork and mix with caramelized shallots. Serve with cucumber and lettuce. Serve with bread or with crackers.

Try this..
Hope you will all enjoy!



Sunday, September 20, 2015

Peach Galette




Baking partners challenge for this month is Galette. When Swathi asked me to make and share this recipe, I was excited to try and immediately decided to make one with a peach filling.
Galette is an open crust French pie. It has a flaky pastry dough like pies and tarts and a filling that can be either sweet or savory. They have a very rustic look. The filling is placed in the center and the dough is folded in an over lapping fashion on top of the filling. Galettes are perfect for pot luck parties as they are sliced and served like a pizza. You can make with any kind of fruit like peach, strawberry, blueberry or apples. Try using tomatoes/sun dried tomatoes, sausages,meat and cheese if you like the savory version.

Recipe is adapted from Williams-Sonama ...http://www.williams-sonoma.com/recipe/berry-galette.html
 Julia Child's recipe of Fast French Puff Pastry( Book:Julia Child and Company,Alfred A. knopf,Inc, US,1978

Ingredients
All purpose flour- 1 cup
Cake Flour- 1/2 cup
Butter- 1 stick (chilled and unsalted)
Sugar- 2 tbs
Salt-1/4 tsp
Ice water- 4 tbs

Filling
Peach sliced-3
sugar-4 tbs
Lemon juice- 1/2 lemon
corn starch- 1tsp
Vanilla essence- 1 tsp



For berry filling
Blue berry- 1 cup
Sugar- 3 tbs
Lemon juice- 1/2 tsp
Flour- 1 tbs

Sugar- 2 tbs
Flour- 1 tbs

In a bowl mix flour, salt and sugar.
Cut butter into small cubes and add to the flour. Using a pastry blender cut in through the flour, rapidly till the mixture becomes course. The flour will look like large flakes and the butter in the size of peas.
If you are using a food processor, first pulse the flour, sugar and butter. Then add the butter and pulse for 7- 8 times till the dough attains the above mentioned texture.
Slowly add ice cold water,two tbs at a time and mix until the dough starts coming together. make sure that the dough masses together roughly but the butter pieces remain about the same size.
Transfer this into a lightly floured work surface.Flatten like a rectangle rapidly push the dough with heal of your palm to the side away from you,starting from the top left corner to the bottom facing you.
 Rapidly pat and smooth the top. Lift the dough off work surface using a pastry sheet. Flip the bottom of the rectangle to the middle and the top down to cover it like an envelop.Tuck the two sides towards the bottom. Cover in plastic wrap and refrigerate for half an hour to relax the gluten.

Meanwhile make the filling. Pit and slice peaches into 1/4 or half inch slices. Add sugar, vanilla, corn starch and juice of half lemon, mix and set aside. Repeat this with the berries too.

Pre heat oven to 350 degree F and line baking sheet with parchment paper.
Remove dough from the fridge and place on a lightly floured surface. Roll into 1/8 inch thick circles. You can use a plate and cut into the desired size.


Fold the disk into half and gently transfer into the baking sheet. Unfold it and sprinkle a mixture of flour and sugar. You will need around two tbs.
Arrange the peaches in a single layer in the center of the disc  leaving 3 inches border. Fold the edge up over the filling forming loose pleats. Gently press the pleats so that it stick together.Sprinkle course sugar. Bake for 20 minutes or until the filling is bubbly and the pastry is golden brown. Remove from the oven and allow it to cool down a bit in the pan and then transfer to a wire rack.



Try this
Hope you will all enjoy!

Wednesday, September 9, 2015

Beans Poduthol



Beans Poduthol

Healthy vegetable stir fry is easy to make and a perfect side dish for steamed rice.Poduthal is a North Kerala style vegetable dry dish. You can use other vegetable like long beans, cabbage,bitter gourd etc., to make this recipe.


Ingredients
Beans chopped- 2 1/2 cup
Grated coconut- 3 tbs (a hand full)
Onion- 1/2
Turmeric powder- 1/2 tsp
Dry chilly flakes- 1/2 tsp
Garlic-1 pods
Curry leaves- a few
Mustard - 1/2 tsp
Urad dal- 1 tsp
Coconut oil- 3 tsp
Pappadam- 2 (optional)
Salt to taste



Chop beans and onions. In a bowl add the chopped beans, onions, coconut,chilly flakes, turmeric powder and salt, rub and mix well and keep aside.

Heat oil in a pan and add mustard seeds and when they splutter add urad dal , crushed garlic and curry leaves and roast. Add the beans mixture and saute on medium high till the beans are tender and cooked. This will take about four to five minutes. Just before switching off the flame add powdered pappadam (this is optional). Serve with rice.

Try this
Hope you will enjoy!


Friday, September 4, 2015

Fish Masala Roast




Fish Masala Roast

Fish Masala is versatile recipe which you can make with any kind of fish. I have tried several variations of this recipe with King fish, Salmon, Mackerel, Cat fish etc.Some time I use tomato as the star ingredient and sometimes green masala. But for this fish masala, I added lots of pearl onions.The gravy has a touch of natural sweetness of pearl onions. It is a spicy and aromatic sauce. If you do not want to add this much pearl onions add some chopped tomatoes instead.

Fish Masala can be served as side dish with steamed rice, ghee rice, appam or pathiri. Some times I make this for Sunday lunch. 

 Ingredients

Fish - 1 lb
Turmeric powder- 1/3 tsp

Pepper powder- 1/3 tsp
Salt to taste
Oil for frying

Pearl onions/shallots thinly sliced- 2 cup
Sliced coconut pieces- 3 tbs
Tamarind- goose berry sized ball
Green chilly-1
Ginger chopped- 1 tsp
Fenugreek seeds- 1/2 tsp
Coriander powder- 1 1/2 tsp
Roasted coconut powder- 1 tbs (optional)
Thick coconut milk- 3/4 cup
Mustard seeds- 1/2 tsp
Chilly powder-1/2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Fennel powder- 1/3 tsp
Curry leaves- a few





Clean fish and cut gashes. Marinate with turmeric powder, salt and pepper powder 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.


Soak tamarind in half a cup of water and squeeze out the pulp. Cut shallots into thin slices.

Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves  sliced and chopped coconut and fry till it changes color and there is a nice aroma. Next add diced shallots,green chilly, ginger and salt. Continue sauteing in medium flame for about 8-10 minutes  till the onions change shade to brown and crispy.
Add chilly powder,turmeric powder,coriander powder,roasted coconut powder and fennel powder and saute for a few seconds. Add tamarind pulp and adjust consistency. Place the fish in this masala and spoon the masala over the fish.Cover and cook in low flame for about three minute.Pour thick coconut milk and after a minute switch off the flame.

Try this
Hope you will all enjoy!

Thursday, August 27, 2015

Chowari/Sago Pearls Payasam



Chowari Payasam

Happy Onam to all my friends and readers.

Payasam is very important for Onam Sadhya. If you like pal payasam and semiya payasam,you will surely love this payasam too. It is made with milk and chowari/sago pearls/ tapioca pearls. Sago turns translucent when cooked and also helps thickening up puddings. So it would be better to keep a thin consistency while cooking, as it will thicken as it cools down.This is a simple and easy to make  payasam/dessert and perfect for any occasions.

Ingredients
Sago pearls- 1/2 cup
Whole milk- 4 cup
Condensed milk- 1 tin
Sugar-  2 tbs (adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 1/2 tsp
 
Soak chowari/sago pearls for 3 hours. If it is small variety just wash and cook. In a heavy bottom pan add 5-6 cups of water and bring to a boil. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water and continue cooking till it is clear and translucent.  Strain and run under cold running water. 
Add the cooked chowari into a heavy bottom pan and add milk and cook. Stir occasionally. When it starts to thicken add condensed milk, cardamom and sugar and mix. After two minutes switch off the flame.
Heat two tsp of ghee in a pan and roast cashew nut till golden brown and raisins till they puff up. Stir this along with the ghee  into the payasam.

Try this
Hope you will all enjoy!

Mathuramulla Inji Curry/Sweet Ginger Curry




Mathuramulla Inji Curry/Sweet Ginger Curry

Mathuramulla Inji curry means sweet ginger curry/pickle. Inji curry is an exotic dish and indispensable part of Kerala Sadhya. Inji curry is  made with ginger and tamarind. Here I made the same recipe with a twist by adding dates to sweeten up the curry. The aroma of fried ginger,the heat of chilies, the and the sweetness and flavor of  dates is very appetizing .Try this recipe,you will surely love it.

Ingredients
Thinly sliced Ginger-2  cups
Chopped dates- 2 cup
Raisins- 10-12
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.



Clean ginger and chop it finely.Fry in oil till brown and crispy. If it is chunky sized make this into a course  powder using a mixer.
Add dates, raisins and  1/2 cup of tamarind pulp in a pan and simmer till the dates are soft.
Heat oil in a pan and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown.  Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds Mix in the fried ginger and the dates tamarind mixture.  Add salt and simmer till the gravy thickens and oil to separates.


Try this
Hope you will all enjoy!

Tuesday, August 25, 2015

Sabudana/Sago Pearls Vada



Sabudana/Sago Pearls Vada

Vadas are crispy fried tea time snacks. This is the first time I am making Sabudana/sago pearls/chowari vadas and found that they are relatively easy to make than parippu vada. I got this recipe idea from Vah chef you tube channel. I instantly fell in love this these vadas especially its spicy and crispy crust. Give this recipe a try,you will surely love it.

Ingredients
 Sago pearls- 1 cup
Potato- 1 medium
Green chilly- 2
Chili powder- 3/4 tsp
Green Chili- 2
Shallot- 2 chopped
Ginger- 1inch thick
Fennel seeds - a pinch
Hing- a pinch
Curry leaves
salt to taste
Oil for frying-1 cup


Wash and soak sago pearls/sabudana  for at least three hours and drain in a colander and set aside.

Wash and peel potatoes and using a grater finely shred it and add to the soaked and drained sabudana.

To this add chopped green chilly , chilly powder, hing, sliced shallots, ginger, curry leaves and fennel.
Heat oil in a fry pan or a heavy bottom pan.
Take lemon sizes balls of the mixture and flatten it in between your palm in the form of small thin patties. Carefully slide into hot oil and fry till both sides become evenly browned up. Remove from oil to a paper napkin. Serve with tea.


Try this
Hope you will all enjoy!

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