Mambazha Kalan

Mambazha Kalan

Kalan is an important dish in the Kerala sadhya menu. It is a flavorful yogurt and coconut based curry.I have already posted the traditional sadhya style kalan. This one is flavorful sweet and sour version with ripe mangoes or mambazham.
Kurukku Kalan/katti kalan with vegetables is a specialty in Central Kerala. It has a thick consistency and is served as side dish. It is also popular in South Kerala where it is a thinner gravy and is served over rice.

Ingredients
Ripe Mangoes -2
Pepper powder- 1 tsp

Turmeric powder- 1/3 tsp

Ghee- 1/2 tsp

Salt to taste
Yogurt- 1/2 liter
Fenugreek powder- 1/3 tsp

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

Oil- 2 tsp
 

Cut mangoes into small pieces.Mix pepper powder with little water and strain it with a thin cloth. In a pot add this water along with mango cubes, turmeric powder, salt and ghee and cook till it is soft.
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.
Make a fine paste of coconut,cumin,and green chilly. Add very little water to make the paste and pour this into the curry. Sprinkle fenugreek powder and mix well. Simmer in low flame for a minute or till the curry is warm.
Heat oil and ghee in a pan and add mustard seeds and  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 be served.

Try this
Hope you will all enjoy!

Bread Bonda

Bread Bonda

Bread bonda is a tasty snack made with bread slices and a tasty potato filling. The balls are deep fried till they attain a crispy golden exterior.This was very common in our college canteen menu and was served with chutney, ketchup and hot tea. Try this snack,you will surely love it

Ingredients
Bread slices- 8-10
Egg white- 1
Bread Crumbs- 1/2 cup

For the filling
Potatoes cooked and mashed- 1 1/2 cup
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Hing- a pinch
Turmeric powder- 1/3 tsp
Onion- 1/2
Curry leaves chopped- 1 tsp
Chopped chilly-2-3
Ginger chopped- 1 tsp
Lemon juice- 1tsp
Cilantro- finely chopped- 2 tbs

Wash and boil potatoes till it is soft (2 medium sized potatoes). When it cools down remove the skin and mash with a fork.
Heat oil in a pan and add mustard seeds and when it splutters add urad dal  and roast till golden. Add hing, turmeric powder,onions,ginger and chopped curry leaves and saute for a minute.
 Add mashed potatoes,salt and mix well. Finally add the lemon juice and chopped cilantro. Allow this mixture to cool and then make small equal sided balls.
Cut edges of the bread and dip in a bowl of water (dip for two to three second and take it out). Place it on your plam and gently press down and flatten the bread. Place the filling in the center and grab the edges of the bread and press it together like a pouch. Roll it into a ball. Dip in egg whites and then in bread crumbs. Repeat the same process with the rest of bread and filling.
Heat oil in a pan and fry the bread bonda in batches. Turn and fry till all sides are crispy and golden. Remove from oil and place on  paper towels. Serve with chutney and tea.

Try this
Hope you will all enjoy!

Semiya/Vermicelli Upma

Semiya/Vermicelli Upma

Semiya/Vermicelli upma is a quick and filling breakfast. There are sweet and savory recipes with vermicelli. Upma is a popular south Indian breakfast. Add vegetables of your choice to make this light and healthy.

Ingredients

Semiya/Vermicelli- 1 cup
Onion medium- 1
Ginger chopped- 1 tsp
Green Chilly-2
Mixed vegetables chopped- 3/4 cup
(carrots, green beans )
Chopped dates- 2tbs
Cashew nuts- 5-6
Water- 2 1/3 cup
Salt to taste
Sugar-1/2 tsp
Mustard seeds- 1/3 tsp
Urad dal- 1 tsp
Ghee- 1 tsp

Hing- a pinch
Curry leaves- a few

Heat one tsp ghee in a pan and roast semiya/vermicelli in medium flame for about 3-4 minutes or till it slightly changes to golden. Keep this aside.

In the same pan heat oil and add mustard seeds and when it splutter add urad dal and cashew nuts. Fry till nuts change color. Saute chopped dates, curry leaves and hing. Next goes in 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 cups of water and allow to boil for two minutes.
Add the roasted semiya and stir quickly. Cover with a lid for one minute. After a minute remove the lid and stir till all the water is absorbed and fluff it just like you do with basmathi rice . Switch off the flame. This can be served for breakfast or as a snack with a cup of tea.

Try this
Hope you will all enjoy!

Paneer Pakora

Paneer Pakora

Pakoras/pakodas are yummy tea time snack and also served as appetizers. They are batter dipped and deep fried. You can make pakoras with sliced vegetables or meat. This one is made with paneer.

Ingredients
Paneer cut into thin slices- 12-14 pieces
Gram flour- 3/4 cup
Rice flour- 2 tbs
Chilly powder- 3/4 tsp
Turmeric powder-1/3 tsp
Coriander powder- 1/2 tsp

Amchur powder- 1/3
Cumin powder-a pinch
Ginger garlic paste- 1/2 tsp
Chopped coriander leaves- 2 tsp
Salt to taste
Oil for frying

Cut paneer into small thin slices. Make a batter with rest of the ingredients except oil. Batter should be a medium thick consistency.
Dip each piece of paneer into the prepared batter, coat evenly and drop into hot oil and fry this on both sides. Fry each side for two minutes on medium flame. When it is slightly brown and crispy remove from oil and place  fried pakoras on a paper towel so that the excess grease is removed.
Serve this with dates and tamarind chutney or tomato ketchup along with tea.

Try this
Hope you will all enjoy..

Chocolate Heart of Darkness Cakes

Chocolate Heart of Darkness Cakes

This is baking partners second challenge recipe for April 2015. It is mini warm molten chocolate cake with a gooey chocolate center. These are highly addictive and can be served warm just like itself or with ice cream. The chocolaty center is attained from frozen truffles with melts as they bake in the oven. Thanks Swathi for giving me the opportunity to suggest recipes for this month's challenge. These cakes was in my to do wish list. I am so happy that I finally got and opportunity to try them.

Recipe source:Death By Chocolate Cakes  By  Marcel Desaulniers

To make Chocolate truffle

8 ounce semisweet baking chocolate
heavy cream- 3/4 cup

For the cake

Butter- 5 ounce cut into pieces+ 2 tsp melted
All propose flour- 2/3 cup
Unsweetened cocoa- 1/2 cup
Semi sweet baking chocolate- 8 ounce
Egg-3 large
Egg yolk- 2
granulated sugar- 1/2
vanilla extract- 1 tsp

To make the truffles

Place 8 ounce semi sweet chocolate in a bowl. Heat 3/4cup heavy cream in a small saucepan over medium heat.Bring to a boil. Pour boiling cream over the chopped chocolate.. Let it sit for five minutes and whisk until smooth. Pour the mixture onto a non stick baking sheet and slightly spread it with a spatula. Place this in the freezer for 15 minutes. Divide into two and roll into balls.Place the truffles into paper lined plates and place in the freezer.

To make the chocolate cake

Preheat the oven to 325 degree F. Lightly coat the inside of muffin tin ( 3 inch diameter cups) with melted butter. Set this aside.
In a sifter combine flour and cocoa powder. Sift and keep aside.
Melt chocolate and butter in double boiler or in a micro wave and stir until smooth.
Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer. When it is  frothy add the butter chocolate mixture and beat for 15 seconds.Fold in the dry ingredients along with vanilla extract. Fill three forth of each muffin cup with the batter and bake for about 5-6 minutes. Remove the truffle from the freezer. Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin. Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.. Cool in room temperature for 20 minutes. Run a knife around each cake to loosen it  and then gently pull the baked cake out of the cup. Serve while still warm with whipped cream of ice cream.

Try this
Hope you will all enjoy!

Chocolate Pecan Cookies

Chocolate Pecan Cookies

Baking partners challenge this month was to attempt one gluten free recipe.For me it was intimidating as I have never tried flour less baking. Swathi recommended Dominique Ansel's chocolate pecan cookies. These cookies are utterly addictive, chocolaty goodness. They are light and crispy in the outside with a soft gooey center.This recipe is a keeper and currently my kids favorite chocolate cookies. The original recipe has cornstarch,but they turned out a little flat. Then I tried using almond flour/meal and it came out well.Thanks Swathi for the recipe.

Recipe Source:  The Secret Recipes by Dominique Ansel

Ingredients

Dark Chocolate Chips- 2 cups (12 ounce)
Unsalted butter- 3 tbs+ 1/2 tsp
Granulated Sugar- 1 cup+ 2 tbs
Almond Flour- 1/3 cup
(or 1/4 cup corn starch)
Baking powder- 3/4 tsp
Salt- 1/2 tsp
Egg- 3
Coarsely chopped Pecans- 1/2 cup

Day one making the dough

Melt chocolate chips in a double boiler. Fill the pot with about 3 inches of water and bring it to a boil. Place chocolate chips in a stainless steel bowl over the water. stir slowly with spatula to ensure that the chocolate chips are completely melted and smooth before turning off the heat.
Melt butter in micro wave and add to the melted chocolate and mix. keep it on top of the warm water till it is ready to use.
In a bowl whisk together sugar, almond flour (or corn starch), baking powder and salt. Beat eggs till light and fluffy and add to the flour and mix all ingredients together,till it resembles pan cake batter.
Fold in the chocolate butter mixture,pecans and chocolate chips with a spatula. Transfer the dough into a baking dish. Cover it tightly with plastic wrap that touches the surface of the dough. Set in refrigerator to rest over night.

Day 2 baking
Preheat oven to 350 degree F. Line baking sheet with parchment paper. Dough will be firm to touch. Roll small balls and press the top with your palm to shape as a disc. Place them on the baking sheet at least 2 inch apart. Bake for 8 minutes rotating half way through. When the cookies are just beginning to crack on top but still has a soft spot in the center remove from the oven. At this stage the dough will only be set at the edges. Let the cookies cool in the baking sheet for 5-7 minutes and the gently remove for the sheet. Serve with warm milk or coffee.

I tried the original recipe of Dominique Ansel with corn starch. See the picture below. The cookies became little flat and tasted good the next day of baking.

Try this
Hope you will all enjoy!

Vishu Kanji

Vishu Kanji

Happy Vishu to all my friends and readers!

Today I am sharing a Vishu special recipe popular in central Kerala.  It is a sweet rice and bean porridge/ dessert served as breakfast on Vishu /Kerala New Year. This recipe is shared by my mother-in law. Thanks ammachi for this recipe.It is a yummy porridge and definitely worth a try.

Ingredients
Rose matta rice- 1 cup
Vanpayar/ red cow peas- 1/2 cup
Jaggery- 1/2 cup (powdered)
Coconut milk thin- 2 cup
Coconut milk thick- 1 cup
Ghee- 1 tbs
Sliced coconut- 2 tbs
cashew nuts a few
Sesame seeds- 1 tsp

Cook vanpayar till soft and keep aside.
Add half cup of water into jaggery and make a syrup. Strain impurities and keep aside.
In a heavy bottom pan add washed rice and thin coconut milk and a pinch of salt. Cook till the rice is almost cooked and add in the cooked vanpayar.  Simmer for four to five minutes. Add the jaggery syrup and allow it to reduce and thicken. Pour the thick coconut milk and after a minute switch off the flame.
Heat ghee in a pan and roast coconut slices till attains a golden color. Add cashew nuts and sesame seeds and roast for a minute. Pour over the vishu kanji and mix. Serve warm.

Try this
Hope you will all enjoy!

Chena Varuthathu/Yam Fry

Chena Varuthathu/Yam Fry

Yam fry/chips is deep fried crispy and yummy snack. It is quick and easy and can also be served as a side dish with rice like crispy potato fry.In some regions of Kerala it is served along with banana chips for sadhya. Give this spicy fry/chips a try,you will surely love it.

Ingredients
Yam thinly sliced- 2 cup
Turmeric powder- 1/3 tsp
Salt to taste
Curry leaves - a few
Dry red chilly- 3-4
coconut oil- 1/2 cup

Cut yam into thin slices. Mix it with turmeric powder, salt and a few drops of coconut oil. Keep aside for 10 minutes. Heat oil in a pan and add curry leaves and the yam. Fry in medium heat for 3-4 minutes till it is crispy. Drain into paper towels. Serve with ric.

Try this
Hope you will all enjoy!

Kumbalanga Moru Curry

Kumbalanga Moru Curry

Moru Curry is spiced  butter milk curry and is most common curry for lunch in Kerala. It is usually made simple,but you can also add vegetables like ash gourd/winter melon or cucumber/vellarikka.

Ingredients
Ash Gourd- 2 cup cubed
Yogurt- 2 cup
Coconut- 2 tbs
Cumin- 1/2 tsp
Ginger- 1/2 inch thick piece
Green chilly slit-3
Garlic- 2 clove
Mustard seeds- 1/2 tsp
Pearl onion-2
Curry leaves a few
Dry red chilly-2
salt to taste and coconut oil

Cut ash gourd/kumbalanga into cubes. In a pot add the kumbalanga pieces,two green chilly slit, salt and turmeric powder. Add 1/2 cup of water and cook till the vegetable is soft.
Make a fine paste of coconut ginger and cumin. Add one green chilly, pearl onion, and garlic and crush them. If in the mixer,blend for 5-6 seconds. Into this paste add the yogurt and mix well. Pour this into the cooked vegetable and return to the stove. Simmer in medium heat for one to two minutes or till it is warm ( do not boil). Switch off the flame.
Heat oil in a pan and add mustard seeds. When it splutters add dry red chilly, one sliced pearl onion and curry leaves and fry till crisp. Pour over the curry and cover till it is ready to serve.

Try this
Hope you will all enjoy!

Yeung Chau Fried Rice

Yeung Chau Fried Rice

Yeung Chau Fried rice is popular menu in Chinese restaurants. Yeung Chau is a province in China known for its superior fried rice dishes.  It is colorful and flavorful with with tender crispy vegetables, prawns and meat. Barbequed pork is one of the key ingredient n this fried rice. I used grilled salmon fish instead. So this is a seafood Yeung chau fried rice. Oyster sauce, curry powder or Chinese five spice  is used instead of soya sauce. Give this recipe a try, you will surely love it.

Recipe source: Leeann Chin and Katie Chin, Everyday Chinese Cooking.

Ingredients

White rice/ basmathi rice- cooked- 2 cup

Egg-1

Chopped onion- 1/2 cup

Garlic- 2 cloves

Vegetable oil- 2 tbs

Peas- 1/2 cup

Carrots- 1/2 cup chopped

Green beans chopped- 1/3 cup

Grilled Prawns- 3/4 cup

Grilled salmon- 3/4 cup shredded

(or barbecued pork or chicken)

 Oyster sauce- 1 tbs

Pepper and salt to taste

Heat oil in a pan. Stir fry onions and garlic till translucent. Add the vegetables and fry in medium heat for two minutes, or until soft yet crisp. Remove from the pan and pour one egg, scramble and stir fry. Add the rice the stir fried vegetables, shrimp , grilled fish/meat and oyster sauce,pepper and salt to taste. Stir until well mixed for about a minute. Serve warm.

Try this
Hope you will all enjoy!

Mango Smoothie

Mango Smoothie

Creamy and refreshing mango smoothie is nourishing and satisfying.This is a yummy drink for breakfast and is perfect for all mango lovers.

Ingredients
Milk- 1/2 cup
Greek yogurt/ regular yogurt-1/2 cup
Chopped ripe mango- 1 cup
Vanilla essence- 1/3 tsp
Ice cubes- 2-3
Sugar- 2 tsp
(or honey- 1 tsp)

Put all ingredients in a blender and blend till smooth.You can also chop mangoes and freeze it to make the smoothie. Thaw for 10 minutes and add to the blender.Serve immediately.

Try this
Hope you will all enjoy!

Spicy Biscuits/Kaara Biscuits

Spicy Biscuits/Kaara Biscuits

Kaara biscuits is bakery style spicy and salty cracker. This is popular in Kerala and my next favorite after butter biscuits/Nankattai-  its sweet version. It is a perfect tea time snack too. These cookies are flavorful with spices,mint, fried onions and sesame seeds. It is light and crispy  biscuits.You can also try egg less version of this recipe. Give this recipe a try,you will surely love it.

 Ingredients
All purpose flour- 2  cup
Salt- 1 tsp
Sugar- 2 tbs
Egg- 1
Baking powder- 1 tsp
Chilly powder- 1/2 tsp
Green chilly-finely chopped-2
Fried onion powder-1/4 cup (optional)
Grated ginger- 1 inch thick
Clove and cardamon powder- 1/3 tsp
Cumin powder- a pinch
Chopped coriander leaves and mint-2 tbs
Margarine- 1/2 stick
Vegetable oil- 1/4 cup
Sesame seeds- 2 tbs

In a bowl add flour,salt,sugar, baking powder, chilly powder, fried onion powder, clove and cardamon powder. Whisk it together till well combined.
Add room temperature butter and shortening into the flour. With a pasty blender or with your fingers rub it into the flour until the flour resembles course sand like mixture. Add the vegetable oil and well beaten egg. Mix until mixture looks damp and crumbly.
Add the chopped green chilly,coriander leaves, mint leaves and sesame seeds. Press handful of mixture to form balls. It should hold together and also easily break off when crumbled. Make small lemon-sized balls and place on a tray and refrigerate for half an hour.
Pre heat oven to 350 degree F and line baking sheet with parchment paper.
Take each ball and arrange on baking sheet, placing each two inches apart. Bake for 12 to 15 minutes  Rotate the pans from front to back halfway through the baking time to ensure even baking.
Let the cookies firm up on the pan for 1 to 2 minutes and then transfer the cookies to cooling racks
Allow the cookies to cool down completely. Left over cookies can be stored in an airtight container.

Try

Tomato Rice/Thakkali chooru

Tomato Rice/Thakkali chooru

Tomato rice is quick and tasty one pot meal.  The rice is tangy and mildly spicy. Takkali sadam is a common menu in south Indian restaurants. It can be served with papad, pickle and yogurt.

Ingredients
Cooked Basmathi rice- 3 cups
Tomato -3 chopped
Tomato puree- 1/2 cup
Onion - 1 medium

Urad dal- 1 tsp
Peanut- 1/4 cup
Mustard seeds- 1/2 tsp
Ginger sliced- 1 inch thick
Green chilly slit- 3
Dry red chilly-2
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
Hing or asafoetida 1/3 tsp

ghee- 1/2 tsp
salt to taste
Sugar- 1/2 tsp
oil- 2 tbs
Curry leaves- a few

 

Cook rice and allow to cool down.For this recipe you can also use left over rice.
Dry roast peanuts and keep aside.
Heat oil in a pan and add mustard seeds and when they splutter add curry leaves, dry red chilly and chana dal and urad dal and fry till slightly brown.
Saute onion till golden brown and add turmeric,chilly powder, salt, sugar and hing. Saute for a few seconds and add ginger and slit green chilly and fry till there is a nice aroma of ginger. Add tomatoes and saute for two minutes. Pour the tomato puree cover a cook for two minutes till it is really soft. Stir fry till oil separates.Add in the rice, peanuts and mix well . Serve with pickle and papad.

Try this..
Hope you will all enjoy..