Saturday, December 24, 2016

Chocolate Mousse



Chocolate Mousse

Chocolate mousse is a rich and classic dessert. It is a favorite among many chocolate dessert lovers. It is rich, airy and light dessert with chocolate goodness. This recipe is my absolute favorite,it is an easy no fuss recipe from Nigella Lawson. I have tried this many times and it is a no fail recipe. This is also perfect for those who do not want raw eggs in their dessert. It sets faster  than the regular mousse. Try this, you will surely love it.

Ingredients
Mini Marshmallows- 2 1/2 cups
Semi sweet chocolate- 6 oz.
( preferably dark chocolate )
Butter- 3 tbs
Heavy cream- 1 1/2 cup
Sugar- 3 tbs
Hot water- 1/4 cup
Vanilla essence- 1 tsp
Rum extract- a few drops


Into a sauce pan add marshmallows, butter, chopped chocolate and hot water. Cook in low flame and stir. The chocolate will melt faster. The marshmallows will take about 5 minutes to melt completely. Stir till the mixture is smooth and velvety with no white streaks. Allow this to cool down completely.

In a large mixing bowl add chilled cream and whisk till thick. Add sugar little by little and whisk till soft peak stage. Pour in the chocolate mixture, vanilla essence and rum extract and gently fold in with the cream till it is uniformly mixed. Transfer into serving bowls and refrigerate for 3-4 hours before serving. Decorate with whipped cream or grated chocolate.



Try this,
Hope you will all enjoy!

Crab Croquettes



Crab Croquettes

Crab croquettes is delicious appetizer perfect for parties and get together. It has a creamy and tasty crab meat filling and is crispy in the outside. Béchamel sauce is used to make the it creamy and rich.It also helps to bind and shape the patties. Try this,you will surely love it.

Ingredients

Crab meat- 8 oz.
Onion- 1 small
Garlic 2 cloves
Pepper powder-to taste
salt to taste
Chopped parsley- 2 tsp
Lemon juice-a few drops
For the white sauce
Milk- 1/2 cup
Cream-1/4 cup
Butter-  3 tbs
All purpose flour- 2 tsp
Panko bread crumbs- 1 cup
Egg -1
Oil for frying- 2 cup



To make the sauce,heat a pan and add butter, when it melts add the flour and cook the butter and flour in low flame, till the raw flavor disappears and  the flour changes color. Do not allow it to brown up. Add milk and cream and whisk till it thickens to sauce consistency. Switch off the flame.


If you are using regular crabs cook and break the shell. Scoop out the meat and set aside.You can also use cooked crab meat available in super markets.
Heat one tbs of oil in pan and saute onions and garlic till golden brown. When it cools down make it into a paste and add to the crab meat along with white sauce, salt and pepper,lemon juice and chopped parsley. Mix well cover and refrigerate for one hour or till chilled and firm. This will make it easy to handle.
Make this into small balls and flatten into patties. Dip in egg whites and then roll on bread crumbs and set aside for another ten minutes. You can put it back in the fridge till you are ready to fry.
Heat two cups of oil in a pan. Fry croquettes in batches. Fry till both sides are crispy and evenly brown. Serve warm.


Try this,
Hope you will all enjoy!

Thursday, December 22, 2016

Green Beans with Caramelized Onion and Chestnuts




Green Beans with Caramelized Onion and Chestnuts

Green beans, onions and chestnuts is a yummy and healthy combo. I have tried green beans with sesame seeds and almonds. Tender crisp beans go well with crunchy nuts. Caramelized onions and chestnuts has a natural sweetness which adds a nice touch to this dish. You can roast the chestnuts or boil them.This can be served as a side dish.

Ingredients
Green beans chopped- 12 oz.
Onion - 2 large
Garlic - 2 cloves
Chopped chestnuts-8 oz.
Paprika or smoked paprika- 1 tsp
salt and pepper to taste
Lemon juice- 1/2 lemon
Olive oil- 3 tsp (or butter)




To roast the  chestnuts wash and then dry them with a towel. Place on a cutting board. Using a sharp knife make a "X" on the chestnut skin. This allows the steam to escape and easy to peel later. Bake for 25 minutes in 350 degree oven. You can also boil the chestnuts like potatoes. Make the "X" mark and boil for 10-12 minutes and drain them. When cool enough to handle peel off the skin and cut into small pieces.

Chop beans, add a pinch of salt and mix and them steam them for 3-4 minutes. Set this aside.
Heat olive oil or butter in a pan and add thinly sliced onions and chopped garlic. Add salt and pepper to taste and saute in medium flame for 4-5 minutes. Reduce the heat and continue cooking for another  5-6 minutes till the onion is caramelized. Add smoked paprika and saute for another minute.Add green beans and chopped chestnuts and mix well. Drizzle lemon juice and serve.

Try this,
Hope you will all enjoy!

Green Peas Mushroom Curry



Green Peas Mushroom Curry

Simple and breezy curry for chapatis. This is a vegetarian version of my egg and peas curry that I posted earlier.Mushrooms are versatile and can be used to make both mild and spicy curries. I love to cook it just like chicken curry and the subtle mild flavor of mushrooms and the roasted spices complement each other so well. This is a rich and flavorful gravy with coconut milk, tomatoes and cashew nuts. Try this,you will surely love this..


Ingredients
Frozen green peas- 1 1/2 cup
Mushrooms- 8 0z.
Onion- 1 medium
Tomato puree-  3/4 cup
Cashew nuts- 10-12
Ginger garlic paste- 1 tsp
Coconut milk thick-3/4 cup
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2 tsp
Meat masala- 1/2 tsp
Ghee- 1/2 tsp (optional)
oil- 2 tsp
salt and pepper to taste
Coriander leaves


Soak cashew nuts in 1/2 cup of warm water for half an hour(or you can put cashews into boiling water for two minutes,drain and then wash with cold water if you want it quick). Make a smooth paste.
Make a puree of tomatoes and finely chop onions. Dry roast the spice powders in very low flame for 1 minute and set aside.
Heat oil in a pan and stir fry the mushrooms. Season with salt and pepper and saute till the juice is reduced and the mushrooms change color to light brown. Drain out and keep aside. In the same pan more oil or ghee and chopped onions. Saute till golden brown. Add ginger garlic paste and after a minute tomato puree and cashew nut paste. Saute till oil separates. Add all the roasted spice powder and green peas. Add coconut milk and warm water to adjust consistency. When green peas is cooked and the sauce is reduced add the fried mushrooms and simmer for two minute. Finally garnish with coriander leaves.

Try this..
Hope you will all enjoy..

Friday, December 16, 2016

Croissant Bread Pudding



Croissant Bread Pudding

Classic old fashioned bread pudding served warm with caramel sauce is one of my top favorite desserts. Left over bread can be converted into a baked classy and yummy dessert in no time. Instead of the traditional bread this recipe uses the rich buttery croissant bread. Flaky buttery bread with rich custard takes this dessert to the next level. Add chocolate chips, nuts or raisins and serve warm or chilled. This recipe is inspired from Nigella Lawson show.Try this,you will surely love it.

Ingredients
Croissant bread- 8 (mini or 4 regular)
Eggs large- 5
Milk- 1 1/2 cup
Heavy cream- 1 1/4 cup
Sugar- 3/4 cup
Semi sweet chocolate chips-1/2 cup
Butter- 1 tsp
Salt- a pinch
Rum extract- 1/2 tsp
Vanilla extract- 1 tsp


Pre heat oven to 350 degree. Melt butter and grease baking dish with it and spread the left over butter in the pan.
Slice croissants lengthwise but not all the way through. Place this in a single layer in the baking dish.
In a bowl whisk eggs, sugar and salt till light and fluffy. Now add milk and heavy cream, vanilla extract and rum extract and whisk well.
Pour this over the croissants and gently press the bread so that it absorbs the liquid. Let it satnd for ten minutes or you can chill in the refrigerator for an hour. Sprinkle chocolate chips just before putting it into the oven
Bake the pudding in the center of the oven, for 30 minutes or till the pudding is puffed and golden. The pudding is set when the knife inserted in the center comes out clean. Allow it to cool down and then serve.


Try this,
Hope you will all enjoy!

Cherry Smoothie



Cherry Smoothie

Smoothie is fresh and fast breakfast on the go. Blended fruits with milk or yogurt gives you the needed protein and nutrients to start your morning right.Cherry smoothie is no exception as cherries has a rich flavor  and is packed with anti oxidants,vitamins and dietary fiber. Added to this it is super yummy. You can add other fruits or flax seeds to your smoothie.

Ingredients
Pitted cherries- 1 cup
Banana- 1/2
Yogurt- 1/2 cup
Water- 1/4 cup
Ice cubes- 4-5
honey- 1 tsp


You can also use pitted frozen cherries for this recipe. Place all the ingredients in a blender and blend for one minute or till nice and smooth like a puree. Serve immediately.

Try this,
Hope you will all enjoy!

Thursday, December 8, 2016

Kilikoodu/Malabar Snack



Kilikoodu/Malabar Snack

Kilikoodu is a Malabar snack made with chicken and quail eggs and coated with vermicelli.It is a deep fried crispy snack that can be served along with tea.The vermicelli gives it an extra crunch. The name kilikoodu means birds nest. If you do not have quail eggs you can use regular eggs cut into quarters. Try this,you will surely love it.

Ingredients
Chicken cooked- 1 cup
Potato medium-2
Quail egg- 6-8
Onion- 1 medium
Ginger Garlic paste- 1  tsp
Turmeric powder- 1/2 tsp
White pepper powder- 1/2 tsp
Chilly powder- 1/3 tsp
Garam masala- 3/4 tsp
Chopped Coriander leaves- a little
Lemon juice- 1/2 lemon
salt to taste
Vermicelli- 1/2 cup
Egg-1
Oil for frying


Cook chicken along with salt and turmeric powder and when it cools down, mince in a food processor. Into this add the boiled potatoes and make into a course mixture.
Boil quail eggs, remove shells and set aside.
Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry for a few seconds followed by garam masala, pepper powder, chilly powder, minced meat and boiled potatoes,coriander leaves and lemon juice. Saute this in a low flames till it becomes a uniform mixture. Allow this to cool down completely.
Take small portions of the mixture and flatten on your palm. Place one boiled quail egg in the center and cover like a pouch so that the egg is in the center and form a ball. If you want you can press gently to form patties.
Beat egg whites in a bowl. Spread vermicelli on a plate.Dip each pattie in egg whites and then roll in vermecilli.Deep fry in hot oil till both sides are crispy and golden brown.Serve with tomato ketchup.


Try it,
Hope you will all enjoy!

Double Chocolate Brownies



Double Chocolate Brownies

Brownies are addictive with rich chocolate flavor.  These brownies are rich,moist and chewy and if you are a chocolate lover like my kid,this one is for you. I found this recipe from the book Hershey's Fabulous Desserts and followed the exact recipe with some minor tweaks. Try this,you will surely love it.

Ingredients
All purpose flour- 1 1/2 cup
Cocoa powder- 1/2 cup
Sugar- 1  cup
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Boiling water- 1/2 cup
Butter- 1/4 cup melted
Oil- 2 tbs
Egg- 2
Vanilla extract- 1 tsp
Chocolate chips semi- sweet- 3/4 cup



Pre heat over to 350 degree.Grease 9 inch square baking pan and set aside.
In a medium bowl combine baking soda, cocoa, butter and boiling water. Whisk till the mixture thickens. Stir in egg and sugar and stir till smooth.
Add flour, vanilla and salt and blend till mixture is smooth and even.
Stir in chocolate chips and pour into prepared pan. Bake for 25- 30 minutes,until the brownie begins to pull away from the sides of the pan. Allow it to cool down completely and the slice into squares. You can also frost the brownies with butter cream frosting.



Try this,
Hope you will all enjoy!

Thursday, December 1, 2016

Roasted Potatoes with Sumac



Roasted Potatoes with Sumac

Roasted potatoes with sumac is delicious with a tart and lemony flavor. Sumac is a popular spice is middle eastern cuisine.It is used in a variety of dishes from meats to salads. This can be used as a snack or as an accompaniment with rice or meat recipes.

Ingredients
Baby potatoes- 1 pound
Sumac- 2 tsp
Paprika- 1 1/2 tsp
Garlic 2 cloves
Salt and pepper to taste
olive oil- 2 tsp
 chopped parsley- 1 tbs

Wash and cut potatoes into half. Per heat oven to 400 degree F.
Into a bowl add potatoes, minced garlic, sumac, paprika,salt and pepper to taste and olive oil. Toss and mix well. Line baking sheet with parchment paper. Arrange the potatoes cut side down and bake for 30-40 minutes or till potatoes are cooked and crispy. Remove from oven and garnish with chopped parsley.

Try it,
Hope you will all enjoy!

Coorg Pepper Pork Masala



Coorg Pepper Pork Masala

Coorg Pepper pork masala is spicy and tangy curry. The unique ingredient in this recipe is Kudampuli/Malabar tamarind. Kudampuli is used as a souring agent in fish curries. The recipe has a unique in taste and color since we are adding kudampuli. Try this,you will surely love it.

Ingredients
Pork - 1 kg
Shallots- 1 1/2 cup
Ginger- 2 inch thick
Garlic- 7-8 pods
Green chilly-3
Kudampuli- 3-4 pieces
Coriander leaves chopped- 4 tbs
Black pepper- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tbs
Cumin powder-1/2 tsp
Garam masala- 1 tsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/4 tsp
Cardamom- 2
Cinnamon stick- 2 pieces
Curry leaves- a few




Make a course mixture of shallots, ginger, garlic, coriander leaves and green chilly (you can use mortar and pestle to crush the masala).
Dry roast and make a fine powder of cumin, coriander, fenugreek seeds, black pepper, mustard and chilly and garam masala and set aside.
Heat oil in a pan/pressure cooker and add cardamom, cinnamon and curry leaves. Saute till there is a nice aroma and add the crushed shallot masala,turmeric powder and salt. Stir fry till the raw flavor disappears. Add meat  and one cup of water. Cover and cook till the meat is cooked (3-4 whistles in pressure cooker). Next add the masala powder and soaked kudam puli. Simmer for another 10-12 minutes in low flame or till the gravy thickens.

Note: You can use the same recipe to make chicken or beef

Try it,
Hope you will all enjoy!

Saturday, November 26, 2016

Uppumanga Kovakka Curry




Uppumanga Kovakka Curry
Uppumanga curry is a simple coconut based curry that is served with rice. It is made with salted mangoes and you can add vegetables or dried prawns to the gravy. Uppumanga is a traditional recipe. Raw tender mango  are selected and preserved in salted water. It can be used later to make pickles,curries and  chamanthy/chutney.

Ingredients
Kovakka/Ivy gourd sliced- 2 cup
Uppumanga/brine mango - medium-2 chopped
Pearl onion- 4-5
Green chilly- 4
Ginger- 1 inch thick
garlic - 2 pods
Coconut grated - 1 cup
Turmeric powder- 1/2 tsp
Chilly powder- 1/3 tsp
Cumin - 1/2 tsp
Curry leaves- a few
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Dry red chilly-2
Salt to taste




Make a fine paste of coconut, chilly powder, and cumin. Add shallots and ginger and garlic in the end and give one quick pulse.
Cook chopped kovakka/Ivy gourd and uppumanga/salted mangoes along with  turmeric,  green chilly and half cup of water. You can add salt if needed in the end.
When it is almost cooked add the coconut paste, cumin powder and simmer for two more minute in medium flame.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add one sliced shallots, curry leaves and dry chilly and fry. Pour this over the curry and mix.Serve with rice.




Try it,
Hope you will all enjoy!

Saturday, November 19, 2016

Pomegranate Chicken Pulao




Pomegranate Chicken Pulao

Chicken pulao is my go- to quick one pot meal. I make it when ever on those lazy days or  no mood of elaborate cooking,but still want a nice lunch or dinner. Chicken pulao is aromatic and tasty rice dish and you can experiment with ingredients and flavors.Recently I have been trying some Persian meat recipes which use pomegranate molasses and believe me it has a magical touch.The flavor is  unique and exotic taste with sweetness and tart . Try this you will surely love it.


Ingredients
Basmathi rice- 2 cups
Chicken - 1 lb
Pomegranate molasses- 3-4 tbs
Onion- 1medium
Green peas- 1 cup
Tomato puree- 1/2 cup
Green chilly-3-4
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Ginger- garlic paste - 1 1/2 tsp
Whole spices-cinnamon - 1 stick,cloves- 4-5,Star aniseed- 2,cardamon- 2
Mint leaves a few
oil-2 tsp
salt to taste
Cashew nuts- a few
Pomegranate seeds- for garnish



Wash rice, drain and keep aside.Clean and marinate the chicken with chilly powder,turmeric powder, salt ,pomegranate molasses and mint leaves and keep aside for half an hour.

Heat oil in a pan and add whole garam masala and fry for a minute followed by cashew nuts,onions and ginger garlic paste and saute  till onions are golden brown.
Add tomato puree and saute till it is cooked and oil separates. Add in the marinated chicken and allow it to fry in the oil for four to five minutes. Let the chicken cook it its own water till it is almost cooked.
When the chicken gravy reduces and thickens we can add the rice. Layer the rice and green peas on top of the chicken and add four cups of water. Cook in medium flame till the rice is cooked all the water is absorbed. Gently mix rice and chicken with a fork.Garnish with pomegranate seeds and serve warm.


Try this,
Hope you will all enjoy!

Thursday, November 17, 2016

Blackened Tilapia





Blackened Tilapia

Spice rub for this fish fry is versatile and can be used for other fish and poultry recipes. This home made spice mix is packed with flavor. Blackened tilapia is skillet fried fish with flavorful spices and butter. Squeeze lemon juice just before serving for fresh citrus flavor. You can also bake it in the oven.

Ingredients
Tilapia whole- 1
Smoked paprika- 1 tsp
Cayenne pepper- 1 1/2 tsp
Black pepper- 1/2 tsp
Dark brown sugar- 1 tsp
Onion powder- 1/2 tsp
Garlic powder- 1/2 tsp
Ground thyme- 1/8 tsp
Ground oregano- 1/8 tsp
Cumin-1/8 tsp
salt to taste
Butter- 1 tbs
Oil- 1 tsp
lemon wedges

Mix smoked paprika, cayenne pepper, black pepper, brown sugar, salt, onion powder, garlic powder,cumin,thyme and oregano to make the spice rub.
Clean fish, pat dry with paper towel make small gashes. Rub the spice mix over the fish and allow it to marinate for 20-30 minutes.
Heat oil and butter in a pan/iron skillet. When hot place the fish and fry for 3-4 minutes on each side or till it changes to a deep dark color. Remove from the skillet and squeeze some lemon juice on top,just before serving.

Try this,
Hope you will all enjoy!

Wednesday, November 16, 2016

Apricot Chutney




Apricot Chutney

Apricot chutney is sweet and tangy chutney. It is simple to make and is a tempting and tasty condiment. It can be served with grilled meat , spread on bread sandwich or can be served with cracker and cheese. This recipe is adapted from Martha Stewart's recipe collection. You can refrigerate this for two weeks.

Ingredients
Pitted and chopped  apricot- 4 cup
Onion- 1 small
Ginger chopped- 1 tsp
Brown sugar- 1/3 cup
Honey - 2 tsp
Paprika- 1 tsp
Cumin powder- a pinch
Clove-2
Apple cider vinegar- 1/2 cup
Mustard powder- 1/2 tsp
salt to taste
Oil- 2 tsp


Heat oil in a heavy bottom pan. Add chopped onion and ginger and stir till the onion turns translucent. Add the chopped apricot and the rest of the ingredients. Simmer in low flame for 25-30 minutes. When the chutney thickens switch off the flame. Let it cool down and transfer into a glass container. This can be refrigerated for two weeks.


Try this
Hope you will all enjoy!

Thursday, November 10, 2016

Kakka Erachi Thoran



Kakka Erachi Thoran

Coastal Kerala has a great variety of sea food delicacy and clam meat is one among them. Kakka erachi/Clam meat is stir fried with coconut or is made into coconut based curries or fries. Kakka erachi  thoran is a spicy stir fry with grated coconut.Try this recipe,you will surely love it. 

Ingredients
Kakka Erachi/ Clam meat- 1 lb
Shallots chopped-1 cup
Grated Coconut- 1 cup
Green chilly-3
Pepper powder- 1/3 tsp
Ginger- 1 inch thick
Garlic-4 - 5 pods
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam masala- 1/3 tsp(optional)
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves -a few


Clean kakka erachi/clam meat. Squeeze each of the black sack that you see on the top portion and discard it. Wash and rinse thoroughly three to four time so that there will not be traces of dirt and sand.You can also rinse using a little lemon juice. In a mixer crush coconut, garlic and green chilly  and set aside.
 Mix kakka erachi with salt, green chilly,pepper powder and turmeric powder cover and cook in medium flame for about 8-10 minutes or till all the water is absorbed.
Chop shallots and ginger into small fine pieces. Heat oil in a pan and add mustard seeds and allow to splutter. Next add curry leaves  and dry red chilly and after a few seconds the chopped shallots and ginger. Saute this till onions turn golden brown. Add cooked clam meat.chilly powder, turmeric powder and garam masala and stir fry for two minutes. Add the coconut mixture and stir fry for two to three minutes on high flame. Serve with rice.

Try this,
Hope you will all enjoy!

Saturday, November 5, 2016

Brazilian Truffles/Brigadieros



Brazilian Truffles/Brigadieros

Brigadieros is a Brazilian candy/sweet treat made with condensed milk and chocolate. These truffles has smooth fudge like texture and is perfect for holidays or as party treats. Kids will love it and is so easy to make. Try this,you will surely love it.

Ingredients
Condensed milk- 1 tin
Semi sweet chocolate- 4 oz.
Cocoa powder- 3 tbs
Butter - 2 tbs
Chocolate sprinkles or chopped nuts for garnish


Roughly chop semi sweet chocolate and add into a micro safe bowl along with butter. Micro wave for 30 seconds and whisk it gently and put it back and micro wave for another 30 seconds. Continue this process until the chocolate melts completely. Whisk till smooth.
In a sauce pan add condensed milk, cocoa powder, melted chocolate and cook on stove top, on medium flame for 8-10 minutes or till it thickens. It will leave the edges of the pan.Transfer into a greased plate and refrigerate for 1-2 hours. Take small spoon fulls of the mixture and roll into balls. Roll on chocolate sprinkle or nuts. Refrigerate for another one hour and serve.


Try this,
Hope you will all enjoy!

Wednesday, November 2, 2016

Golden Egg Curry/Burmese Sour Duck Egg Curry



Golden Egg Curry/Burmese Sour Duck Egg Curry

Golden egg curry is a Burmese recipe. Fried eggs is served along with a delicious spicy, sour, tomato curry sauce. The frying part is important as it gives it a beautiful golden crust. The recipe is adapted from here.

Ingredients
Duck eggs-4
Chopped onion- 2 medium
Tomatoes- 3
Ginger garlic paste- 1 tsp
Shrimp paste- 1 tsp (optional)
Fish sauce- 1 tsp
Tamarind pulp- 2 tsp
Sugar- 1 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Green chilly- 2
(or paprika according to spice tolerance)
oil
Salt to taste
Cilantro for garnish



Boil eggs and then transfer into cold water. When it cools down completely peel and  keep aside.
Make a puree of tomatoes and set aside.
Heat oil in a pan and add turmeric powder and the eggs. Toast it for 2-3 minutes till egg turns golden and slightly crispy in the outside. Remove the eggs from the pan . Into the same oil add sliced onion, ginger garlic paste and salt . Saute till onion turns soft and caramelized.
Add tomato puree and cook for 3-4 minutes. Now add shrimp paste, fish sauce, chilly powder, green chilly and salt according to taste. Mix well. Add enough water and simmer till the gravy thickens. Now add the eggs, tamarind pulp and sugar and simmer for two more minutes or till the gravy attains desired consistency. Garnish with chopped coriander leaves and serve with bread.


Try this,
Hope you will all enjoy!

Ethapazham Aval Nanachathu




Ethapazham Aval Nachathu

Beaten rice/aval is often served as a quick and healthy tea time snack in Kerala.Aval nanachathu is a mixture of aval, coconut, sugar and bananas. This is almost a similar version with caramelized plantains and jaggery.

Ingredients
Poha or aval - 1 1/2 cup
(I used the brown one)
Jaggery- powdered-1/2 cup
Roasted cashew nuts- a few
Roasted Sesame seeds- 3 tbs
Shredded coconut- 1 cup
Raisins- 10-12 (optional)
Cardamon powder- 1/2 tsp
Ghee-1+1 tsp
Plantain ripe-2 medium
Sugar- 2 tbs




Cut plantains into small cubes. Toast sesame seeds till golden and set aside.Heat ghee in a pan and fry cashew nuts and raisins till golden and keep aside.Add the plantains and fry slightly, saute and turn to the other sides and fry. Add sugar and allow to caramelize for about 3-4 minutes till the caramelized sugar gets well coated.

Take aval in a large bowl and add coconut,ghee, powdered jaggery and cardamom powder. Mix well with your hands till the aval becomes wet. Sprinkle 2-3 tbs of water if necessary till the aval becomes soft and wet. Mix the toasted nuts, raisins, sesame seeds and caramelized plantains. Mix well and serve with tea.



Try this,
Hope you will all enjoy!

Thursday, October 27, 2016

Coq au Vin/Anglo Indian Rooster Curry



Coq au Vin/Anglo Indian Rooster Curry

Coq au vin is a traditional French recipe of chicken/rooster cooked or braised in red wine. The first time I read about this recipe was from Julie Child's cook book. Recently I found this recipe which is an Anglo Indian version of Coq au Vin. I tried this Indian version and instantly fell in love with the recipe.This recipe is adapted from here

Ingredients
Chicken/rooster- 1 Kg
Potatoes- 250 grams
( or you can add carrots)
Onion- 3 medium
Tomatoes- 3-4
Garlic- 5-6
Ginger paste- 2 tsp
bay leaf-2
Chilly powder- 1 tbs
Coriander powder- 1 tsp
salt to taste
Chopped coriander leaves- 2 tbs
Clove powder- a pinch
Cinnamon- 1/8 tsp
Black pepper powder- 1/2 tsp
Red wine- 1 1/2 cup
Vinegar- 2 tsp
Cognac/brandy-2 tbs (optional)
Oil
salt and sugar




Wash and clean chicken and marinate with ginger garlic paste, chilly powder, coriander powder, masala powder, pepper, salt sugar, brandy and vinegar. Set aside for at least two hours.

Heat oil in a pan and add chopped onion, bay leaves and saute till translucent.
Add the marinated chicken and sear it in high heat till the meat changes color and slightly brown on the crust.
Pour tomato puree and red wine and mix well. Cook till meat is half done and add potatoes or carrots. Add 1/2 cup of water cover and simmer for 15 minutes or till the meat is cooked and gravy thickens. garnish with chopped coriander leaves.
Serve with rice or bread.


Try this,
Hope you will all enjoy!

Related Posts Plugin for WordPress, Blogger...