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!

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