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!

Beef and Vegetable Stir Fry



Beef and Vegetable Stir Fry


Beef and vegetable stir fry is a filling meal with meat, vegetables and can be served over rice. It is also a quick fix lunch box idea. Try this with beef,chicken or prawns.

Ingredients
Beef - 1 lb cut into thin long strips
Vegetables- broccoli florets, bell pepper and mushrooms- 3 cup
Oil- 3tbs
(canola or sesame oil )
Soya sauce- 2 tbs
Dark soya sauce- 1 tbs
Chilly Garlic paste- 2 tsp
Ginger minced- 1 tsp
Ginger thinly sliced- 1 tsp
Garlic- 3 cloves
Rice vinegar- 1 tsp
Dark brown sugar- 2 tsp
Onion- 1 medium
Spring onions- 2 springs
Corn starch- 2 tsp
Sesame seeds and chilly flakes - a dash




In a sauce pan mix soya sauce, dark soya sauce, chilly garlic sauce, brown sugar, vinegar , minced ginger and 1/3 cup of water.  Heat this mixture in medium low heat for about two minutes and set aside.
In another bowl mix corn starch with two tsp of water and set aside.
Heat oil in a large pan or work to medium high. When it is smoking hot add the mushrooms, diced onions, broccoli and bell pepper. Stir fry in medium high for two minutes. Do not over cook the vegetables and it should retain its crispness. Remove the vegetables from the pan and set aside.
In the same pan add little more oil and add the meat. Stir fry in medium high heat for 3-4 minutes so that the meat gets a good sear and till it is slightly brown. Add sliced ginger, garlic, sesame seeds and chilly flakes and mix and saute.Add sauce and after a minute the corn starch to thicken the sauce. Serve this over rice.

Try this
Hope you will all enjoy!

Monday, August 24, 2015

Vazhuthananga/Brinjal Mezhukkupuratti



Vazhuthananga/Brinjal Mezhukkupuratti

Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.

Ingredients
Eggplant- 2
(I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp
( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste




Cut egg plant into one inch thick slice or into thin long slices.
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 curry leaves and the the crushed shallots and saute till the raw smell disappears and it turns golden brown.
 Add chilly powder,pepper powder, salt and saute for a minute. 
Add the sliced egg plant and mix well with spices. Roast and toss in medium flame for four to five minutes till eggplant is soft and cooked. Serve with rice.
 
Try this
Hope you will all enjoy!

Wednesday, August 19, 2015

Vella Manga Curry



Vella Manga Curry

Vella manga curry is side dish made with green mango and yogurt. It looks like a pachadi but  has a distant taste of kadumanga or mango pickle served for sadhya. I had a faint memory of  this sadhya dish which I tasted years back. At that time I thought that it was kadumanga achar mixed with some yogurt. I have been searching for this recipe and recently fond in an old cook book. If you are looking for Sadhya recipe with mangoes for Onam, give this recipe a try. You will surely love it.

Ingredients
Green mango chopped- 1 cup
Green chilly-2
Chilly powder- 1/2 tsp
Fenugreek powder- 1/4 tsp
Mustard seeds- 1/2 tsp
Grated coconut- 3 tbs
Yogurt- 3-4 tbs
salt to taste

To temper
Curry leaves - a few
Dry red chilly-2
Mustard seeds- 1/3 tsp
oil as needed

Peel the skin of the green mango and chop into small pieces less than half inch thick cube.Mix this with chilly powder, fenugreek powder,chopped green chilly, salt and set aside for half an hour.
Make a fine paste of coconut and half tea spoon mustard seeds and keep aside.
Heat oil in a pan and add mustard seeds. When it splutters add dry red chilly and curry leaves and fry. Add the mangoes mixed with chilly powder and saute for two minute or till it becomes soft. Add the coconut paste and saute  till the raw flavor disappears. Add yogurt and mix. Switch off the flame.Serve as a side dish for sadhya.

Try it
Hope you will enjoy this recipe!


Monday, August 17, 2015

Achinga Payar Chemmeen Theeyal




Achinga Payar Chemmeen Theeyal

Achinga payar or yard beans and prawns is a delicious combo. This is the first time I tasted this theeyal and fell in love with it. I got this recipe from an old Vanitha mazagine in my mother in laws collection and thought I should give it a try.Theeyal is a spicy, tangy coconut and tamarind based based dish and its wonderful aroma comes from roasted coconut. This chemmeen/prawns is a great side dish for rice or pathiri.

Ingredients
Prawns- 1 lb
Yard beans 12-15 beans
Pearl onions- 2 cups
Coconut-1 cup
Ginger- 3 inch thick
Green chilly- 2
Chilly powder-  1 1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
 Fenugreek powder- 1/2 tsp
Tamarind- one lemon size
mustard seeds- 1/2
curry leaves
Salt to taste
oil


 Clean prawns and set aside. Thinly slice shallots and ginger.Chop yard beans into one inch thick pieces.
In a fry pan pour two tbs of oil and fry yard beans till it gets slightly crispy. Add salt to taste and stir well. Drain and set this aside.
Add one tsp of oil to the pan and add coconut to this and roast in medium heat till it turns brown. Add chilly powder , coriander powder and fenugreek powder and slightly roast it along with the coconut. Using a mixer blend this into a fine paste.
In another pan add mustard seeds and when they crackle add sliced pearl onion, ginger, curry leaves and green chilly and fry till the onion becomes golden brown. Add turmeric and stir for one more minute. Now add the prawns and salt and saute till the prawns changes color. Add tamarind extract, yard beans and add little water to adjust consistency.Allow this to simmer. Finally add the paste and simmer for another two minutes. Serve with rice.


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

Friday, August 14, 2015

Chana Dal Burfi



Chana Dal Burfi

Chana Dal Burfi is quick and yummy sweet with the  lentils and coconut. Burfi is Indian fudge and there is a range of flavors to try. It is easy to put together and I make them on special occasions like Diwali. I have tried coconut, mango and chocolate burfi. This is the first time I tried with dal.This is an easy version with condensed milk. I found this recipe in you tube and gave it a try.

Ingredients
Chana Dal- 1 cup
Grated coconut- 1/2 cup
Condensed milk- 1tin
Milk- 1 1/2 cup
Ghee- 2 tbs
Cardamon powder- 1/2 tsp
Almonds/cashew nuts or pistachios- 2 tbs


Soak chana dal for 4-5 hours. Cook dal with milk till it is soft. Transfer to a blender and make it into a paste.
Heat ghee in a pan and roast the almonds and cashew nuts till golden brown. Remove from ghee and keep aside.
 In the same pan pour the dal paste and roast till there is a nice aroma or till it changes color.Add grated coconut and condensed milk and stir for 8-10 minutes. At this stage of cooking it will be bubbly hot molten liquid style, so be careful or it might cause severe burns. I also noticed that dal tends to be more sticky, so it needs continuous stir 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 enjoy this recipe!

Thursday, August 13, 2015

Spicy Salmon Fish Fry



Spicy Salmon Fish Fry

Spicy salmon fish fry is a perfect accompaniment with rice and rasam. The marinade for this fish is spicy and flavorful with garlic and fennel. Try this you will surely love it

Ingredients
Salmon- 1 pound
Chilly powder- 3/4 tsp
Turmeric powder- a pinch
Pepper powder- a pinch
Ginger garlic paste-1/2 tsp
Lemon juice- 1/2 lemon
Fennel seeds- a few crushed
Dry red chilly- 1
Whole garlic- 2
Cloves-2
salt to taste
oil for frying



Crush 2 cloves of garlic, fennel seeds, dry red chilly and cloves using a mortar and pestle and keep aside.
Mix chilly powder, turmeric powder,pepper powder,ginger garlic paste and salt and lemon juice into a smooth paste. Apply this on the fish and let it  marinate for five minutes. When it is time to fry dab the crushed masala on top of the fish and press so that it sticks on the fish.
Heat oil in a pan and fry fish in medium flame.Fry till fish is crispy and browned up and then flip over and fry the other side till it is done. Serve warm with rice.

Try this
Hope you will all enjoy!

Saturday, August 8, 2015

Cream Puffs With Chocolate-Orange Mousseline Filling



Cream Puffs With Chocolate-Orange Mousseline Filling

 This is an easy citrus flavored chocolate dessert that is rich enough to please both young and old. It is individual bite size portions and is perfect for party and get together. This is a quick version made with store brought puff pastry cups as base  and a custard, whipping cream filling. If you do not have pastry cups, you can cut pastry sheets into desired shapes and sizes. This filling is versatile and can be used for tarts or as pastry filling.

Ingredients
Puff pastry cups- 12
Orange juice- 1/4 cup
Orange marmalade- 1 tbs
(or use orange zest)
Milk- 3/4 cup
Egg yolks-2
Sugar- 1/4  cup
Semi sweet chocolate- 3 oz.
Corn starch- 1 1/2 tbs

Whipping cream- 1/3 cup


 Thaw puff pastry cups as per package instructions. If using pastry sheets cut into circles and using a smaller cookie cutter make an impression in the center. Bake till golden brown and allow to cool. You can pull out a little of the center to create a cup.
To make the filling. 
Using a double boiler melt chocolate. Stir occasionally till chocolate melts. Whisk until smooth. Whisk in the marmalade into the chocolate and keep aside.  
In a sauce pan bring milk to a boil or until bubbles form around the edge of the sauce pan.
Whisk egg yolks lightly and add sugar and mix until blended.Gradually add 1/4 cup of hot milk into the egg yolks whisking constantly. Pour this egg mixture into the sauce pan with milk and return to the stove.Cook in low medium flame till mixture thickens. In a bowl mix corn starch and orange juice and pour this into the custard. When it thicken remove from the stove.Stir in chocolate and transfer to a bowl. Dab with a small piece of butter to prevent a skin from forming. Refrigerate until completely cool.
Whisk chilled whipping cream until stiff and fold into into the chilled chocolate mixture.
Fill the puff pastry cups with this filling. You can also use a pastry bag to pipe the filling. Serve as dessert or snack.

Try this
Hope you will enjoy this recipe.


Coconut Almond Cookies



Coconut Almond Cookies

Coconut almond cookies are addictive and yummy cookies/biscuit with a  light melt in mouth texture.
This recipe is egg less. I used organic coconut flour and all purpose flour. You can substitute with other grain flour  for gluten free cookies. Since this was the first time baking with  coconut flour I did not try a gluten free recipe. I will try more cookie recipes will this flour and will update later. The flavor of coconut flour and butter the crunch of sweetened coconut and almonds make this a yummy treat. Try this hope you will all enjoy!

Ingredients
All purpose flour- 3/4 cup
Coconut flour-1 1/4 cup
Powdered sugar- 1 cup
Sweetened dessicated coconut 1/2 cup
Chopped Almonds- 1/2 cup
Baking powder- 1/2 tsp
Baking soda- 1/2 tsp
Salt- a pinch
Butter- 1 stick
Vegetable oil- 3 tbs
Vanilla essence- 1/2 tsp(optional)
 

 In a bowl add flour, coconut flour, powdered sugar, baking powder, baking soda and salt. Whisk it together till well combined.Add room temperature butter 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 vegetable oil,  vanilla essence into the flour. Mix until mixture looks damp and crumbly.Add the chopped nuts and coconut and mix. Press handful of mixture to form 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 this
Hope you will enjoy this recipe!

Wednesday, August 5, 2015

Vada Masala



Vada Masala

Vada Masala is made with fried urad dal batter like the medhu vada. It is fried dumplings sauteed with caramelized onions and garam masala. It can be served as a snack or appetizer. You can also try this with left over urad dal vada.

Ingredients
For the Vadas
Urad dal- 3/4 cup
Green chilly- 2
shallot-1
Ginger- 1/2 tsp chopped
Salt
Oil for frying

For sauteing
Onion chopped- 1 medium
Ginger and garlic chopped- 1 tbs
Kashmiri Chilly powder- 3/4 tsp
Tomato paste- 3 tbs
Pepper powder- a pinch
Turmeric powder 1/3 tsp
Garam Masala- 1/2 tsp
Curry leaves- a few
Chopped coriander leaves- 2 tbs

To make the vadas
Soak black gram for 4 hours and strain.Grind into a fine paste without adding water.
Add chopped chilly, sliced shallots, minced ginger,salt and mix well.
Heat oil in a pan and take small spoon full of batter and drop little by little into the oil. Try to make small ball vadas.Fry in batches till it is golden brown and set aside. 
Heat oil in a pan and saute onions, curry leaves,ginger and garlic till golden brown. Add tomato paste, turmeric powder, chilly powder,pepper powder,garam masala and mix . Add the fried vadas and chopped coriander leaves and mix.Serve as a side dish for lemon/coconut rice or as an appetizer. 

Try this
Hope you will enjoy this recipe.

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