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!


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