Tuesday, May 31, 2016

Karikku Payasam/Tender Coconut Payasam



Karikku Payasam/Tender Coconut Payasam

Tender Coconut/karikku is a favorite among Malayalees. The water of tender coconut  is refreshing and is a thirst quencher on hot summer days. It is available year around and is used to make several tasty desserts and puddings. Karikku payasam is a simple and quick dessert made with the fleshy meat of the tender coconut along with coconut milk and jaggery. Try this you will surely love it.

Ingredients

Karikku/Tender coconut meat- 1 cup
Tender coconut water- 1 cup
Thick coconut milk- 1 cup

Powdered jaggery- 3/4 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Raisins and cashew nuts- a few
Ghee- 2 tsp



In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.

Cook tender coconut meat in coconut water till it becomes soft (note if it is too tender you can skip this step). Pour the jaggery and continue to simmer for 2-3 minutes till the payasam  thickens. Add cardamom powder and finally pour the thick coconut milk and simmer in low flame for one minute.

Heat ghee in a separate pan and fry cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix.Allow to cool and serve.

 Try this
Hope you will all enjoy!

Friday, May 27, 2016

Manga Achar/ Mango Pickle




Manga Achar/ Mango Pickle

Green mango pickle is a delicious and spicy condiment. We rarely get raw mangoes here and few weeks back , I was so glad to come across raw mangoes in our grocery store. I have already shared pickle recipes with mango like Kerala kadumanga/mango pickle and Andhra mango pickle/ aavakaya. This mango pickle is spicy,sweet and sour. 


Ingredients
Green Mango cubes- 3 cup
Garlic- 15- 20 pods
Ginger- 2 inch thick piece
Dates- 8-10
Chilly powder- 4-5 tbs
(or according to your spice tolerance)
Fenugreek powder- 1 1/2 tsp
Asafoetida-  1 tsp
Salt- to taste
Sugar- 1/2 tsp
Gingerly oil- 1/2 cup
Mustard seeds- 1/3 tsp
Vinegar- 1/2 cup
 



Cut mangoes into cubes. Sprinkle salt, cover and leave it in room temperature for 4-6 hours.

Soak dates in half of the vinegar. After about an hour make it into a paste.

Using a mortal and pastel crush ginger and garlic (around 10-15) into a course mixture. Slice the rest of the garlic.

Heat oil in  pan and add mustard seeds. When they splutter add sliced garlic and the  crushed ginger and garlic. Saute till raw flavor disappears.
Switch off the flame and add the chilly powder, fenugreek powder,asafoetida,sugar and salt as needed. Add the dates paste and mix well.Return to the stove and heat in low flame for a minute. Switch off the flame and add the chopped mangoes and left over vinegar.
Allow to cool down and then store in air tight bottle.


Try this,
Hope you will all enjoy!

Pazham Boli




Pazham Boli

Pazham boli/ethapazham boli is a mildly sweet and delicious snack. It is a quick fix snack that you can serve with tea. I felt like it tastes somewhat like unniappam. This recipe is inspired from Das Shreedharans cookbook which I read some time ago,even though I don't remember the exact recipe. Pazham boli is delicious with great aroma of plantains, ghee and cardamom powder.

Ingredients
Plantains- medium-2
Cherupazham/small banana-1
Maida-2 tbs
Rice flour- 2 tsp
Baking powder- a pinch
Turmeric powder- a pinch
Sugar- 3 tbs
(adjust according to taste)
Black sesame seeds- 1 tbs
Grated coconut- 1 tbs
Dry ginger powder- a pinch
Clove powder- a pinch
Cardamom powder- a pinch
Ghee- 1 tbs
Oil- 1 tsp



In a bowl add chopped plantain and small banana/cherupazham. Gently mash it with your fingers. Into this add maida, sugar, grated coconut, roasted sesame seeds,baking powder, turmeric powder, ginger powder, clove powder and cardamom powder. Mix all this till well combined and let it rest for 10 minutes. 
In a plate spread rice flour. Take the mixture and make into small balls. Rolls on rice flour and flatten into small round disc with your palm. Heat ghee and oil in a frying pan and fry these patties in medium heat. When one side is gets browned up,flip over and turn to the other side. Serve warm with tea.


 


Try this
Hope you will all enjoy!

Wednesday, May 25, 2016

Malaysian Chicken Curry Puffs



Malaysian Chicken Curry Puffs

Malaysian Curry puffs is a popular Asian street food. Curry puffs is popular in Malaysia, Singapore, Thailand etc. I think there are differences in recipes,but do not have an exact idea as to why they are different. I came across recipes which have two types of dough, water dough and butter dough which is very close to the regular pastry dough/store brought dough.This recipe is a simple home made version of the Malaysian Curry puffs. It love this recipe because it is close to  samosa and empanadas.These deep fried crispy and spicy snacks are irresistible.The stuffing used here is a spicy chicken filling.You can also add vegetables like potato or carrots to this filling recipe. Try this you will surely love it.

Ingredients
For the dough
All purpose flour/maida- 1 1/2 cup
Butter or margarine- 3 tsp
Egg- 1 (optional)
Baking soda- a pinch
Ice cold water- 1/2 cup
Sugar- 1 tsp
salt to taste

For the filling
Chicken- 1/2 lb
onion- 1 small
Garlic-2-3 pods
Chilly powder- 1/3 tsp
Turmeric powder- 1/3 tsp
Curry powder/Meat masala- 1 tsp
Tomato Ketchup- 2 tsp
Soya sauce- 1 tsp
Sugar- 1 tsp
Coconut milk- 2 tbs(optional)
Chopped spring onion- 2 tsp
Salt and pepper powder to taste
Oil for frying




To make the dough
In a bowl mix together flour, sugar, baking powder and salt. Add room temperature butter and mix and rub the flour with your fingers till  the flour and looks like a crumbly mixture. Beat one egg and add to the flour (if you do not want to add egg just increase the amount of cold water) .Sprinkle ice cold water and knead the dough into a smooth dough.Cover and allow this to rest for one hour

To make the filling
Cook chicken with salt and pepper. Chop into thin strips and set aside.
Make a paste of onion and garlic.Heat oil in a pan and add this paste and cook till golden brown. Mix in the spices, curry powder,coconut milk and the sauce. Add the cooked meat and mix well.You can also add cooked vegetables like potato, carrots etc. Allow this mixture to cool down completely.

To fry
Divide the dough into equal sized balls. Use a rolling pin roll into thin circles .Dip your fingertips in water and slightly moist the edges .Put a small portion of the  filling on one half of the circle and fold over. Press and make sure that it is tightly sealed. Gently fold into half circle and and crimp the edges (you can also use a fork and press down the edges). Heat around 2 cups of oil in a deep pan. The oil should not become too hot. Slide the puffs into the oil and fry in  medium flame till both sides are evenly browned and crispy.  Drain in paper towels and serve with tea.


Try this,
Hope you will all enjoy!

Tuesday, May 24, 2016

Vellarikka Manga Curry/Cucumber Mango Curry




Vellarikka Manga Curry/Cucumber Mango Curry

Today's recipe is a common curry for lunch in Kerala and reminds you of its regional flavor and taste. Moru curry or yogurt curry with cucumber or ash gourd is a favorite curry that is served over rice. Coconut based curries and lentil curries are also served with rice. This is a simple combo of cucumber and green mangoes.  This is a coconut based curry. Try this,it is yummy with rice, fish fry and thoran.

Ingredients
Green Mango- 1
Cucumber- 1 medium sized
Tomato-2 small
Shallots- 5-6
Ginger- 1 tsp chopped
Garlic- 1 clove(optional)
Fenugreek powder- a pinch
Cumin seeds- 1/3 tsp
Green chilly- 4
Coconut-1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Mustard seeds- 1/3 tsp
Dry red chilly -2
Curry leaves- 1 spring


 Peel off skin and discard seeds of cucumber and  mango and chop into cubes. Add one cup of water , green chilly, garlic,turmeric powder, chilly powder and salt. Cover and  cook for three to four minutes.Add chopped tomatoes and cook for another minute or till tomatoes become soft.
Make a fine paste of coconut and finally add crushed shallots, and garlic .
Add this to the cooked vegetables and mix in the fenugreek powder too. Adjust consistency by adding a little water. Allow this to simmer in low flame for about one minute. Do not allow this to boil.
 In a separate pan heat oil and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry. Pour this over the curry and mix. Serve with rice.

Try this..
Hope you will all enjoy!

Sunday, May 22, 2016

Pepper Coconut Chicken Stir Fry



Pepper Coconut Chicken Stir Fry

This recipe is a typical Kerala style easy chicken stir fry. It has the enticing flavor of coconut oil, the crunch of roasted coconut and the spicy kick of ground black pepper. It is a simple dish with little ingredients which can be put together quickly. Try this you will surely love it.

Ingredients
Chicken - 1/2 kg
Onion sliced- 1 large
(or use pearl onions for extra taste)
Thinly sliced coconut-3-4 tsp
Grated coconut- 1/3 cup
Fennel seeds- 1/2 tsp
Cloves- 4-5
Ginger- 1 inch thick piece
Garlic- 5-6 cloves
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
Whole pepper- 1 1/2 tsp
( adjust according to taste)
Coriander seeds-1 tsp
Curry leaves
Coconut oil- 3 tsp
salt to taste



Dry roast pepper,cloves and coriander seeds for two to three minutes. Allow it to cool down a bit and make a fine powder.
In a pot add the chicken pieces, half of the ground pepper and coriander powder, turmeric powder, chilly powder and sliced onion. Add half cup of water and enough water and cook till the chicken is soft and all the water evaporates.
Heat coconut oil in a pan and add fennel seeds and sliced coconut pieces.When it turns golden brown add ginger, garlic, grated coconut, curry leaves and fry till coconut turns golden brown. Now add the cooked chicken,the left ground pepper powder and mix well.Roast in low flame till all the water is absorbed and the chicken gets slightly crispy in the outside. Serve with rice.
 


Try this
Hope you will all enjoy!

Friday, May 20, 2016

Fig Layer Bars




Fig Layer Bars

Fig bar is delicious,moist and flavor packed snack.It is not overly sweet and is perfect as a breakfast or as a snack. I made these bars with dried figs and fig jam,but you can replace it with fresh figs or with fig puree.Bars are easy to put together. It has a buttery crust, jam and dry fruit filling and a crumble topping.Try this, kids will surely love this.
 

Ingredients
All purpose flour- 2 cups
Fig preserve/jam- 1/2 cup
Dried fig- 8-10
Chilled Unsalted butter- 1 cup ( 8 oz.)
Egg yolks-2
Sugar- 1/2 cup
Salt- 1/4 tsp
Vanilla extract-2 tsp

For the topping
Sugar- 2 tbs
All purpose flour- 1/4 cup
Butter- 2 tbs


Pre heat oven to 325 degree F and position rack in the center of the oven. Grease 13"x9" baking pan  and set aside.
Soak the figs in warm water for half an hour and chop into small pieces.
Using a food processor,mix flour,sugar and salt.Add pieces of butter and pulse 8-10 times till the mixture resembles course meal. Add the egg yolks, vanilla essence and process until the mixture forms large clumps and holds together when pinched between two fingers.
Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.
Pre heat oven  to 350 degree F (175C). Pat the dough into bottom of the  pan.
Stir preserve,using a rubber spatula,gently spread over the dough.Sprinkle the chopped fig over the jam.
Now to make the topping mix 1/4 cup of  flour, sugar and butter to resemble a crumbly mixture.Spread this evenly on top.
Bake for25-30 minutes until the crumbs are firm and light brown. Cool in pan over a rack till it is lukewarm. Using a sharp knife slice into bars. Store in air tight containers (can be left in room temperature for three days)



Try this,
Hope you will all enjoy!

Tuesday, May 17, 2016

Padavalanga Chemmeen Varutharacha Curry/ Snake Gourd Prawns Curry



Padavalanga Chemmeen Varutharacha Curry/ Snake Gourd Prawns Curry

Padavalanga/ snake gourd is a very common vegetable in Kerala. Padavalanga was always grown in our backyard at home and mom always made different kinds of recipes with snake gourd. It is a healthy vegetable and is used in recipes like aviyal, sambar,theeyal etc. I already posted a parippu recipe and a thoran with snake gourd. Combination of prawns and snake gourd is also super yummy. Try this,you will surely love it.

Ingredients
Prawns- 250 grams
Padavalanga/snake gourd- 1 medium
Green chilly-1
Tomato-1 medium
Ginger chopped- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste

To roast and grind
Coconut-1 cup 
Pearl onions-5-6
Fenugreek seeds - a few
Chilly powder-  1 1/2 tsp
Coriander powder- 2 tsp

mustard seeds- 1/2 tsp
Pearl onion sliced-1
curry leaves
oil
 



Clean prawns and set aside. Thinly slice shallots and ginger.
Gently scrap the snake gourd.Cut lengthwise and remove the white layer and seeds.Chop padavalanga  into one inch thick cubes.
Pour one tsp of oil to the pan and add coconut, sliced shallots and fenugreek seeds. Roast this in medium heat till it turns brown. Add chilly powder,coriander powder and slightly roast it along with the coconut. When it cools down blend into a fine paste.

In a pot add the cubed snake gourd,turmeric powder, sliced chilly,chopped ginger and salt. Add half cup of water, cover and cook till it is half done.Next add the prawns and chopped tomato cover and cook for three to four minutes. Add the roasted coconut paste and mix. Adjust consistency by adding enough water. Simmer in low flame for two minutes and switch off the flame.

In another pan add mustard seeds and when they crackle add one sliced pearl onion and  curry leaves. When it becomes crispy pour over the curry.Serve with rice.

Try this,
Hope you will all enjoy!
 

Monday, May 16, 2016

Fruit Sandwich



Fruit Sandwich

Want a quick and tasty tea time snack? Try these quick and delicious sweet tea sandwich. The filling is whipped cream and fruits and you can not stop at one as these are irresistible. This recipe is adapted from Japanese fruit sandwich.Kids will surely love it. Use any fruit of your choice to make this sandwich.

Ingredients
Bread slices-6
Heavy whipping cream- 1 cup
Sugar- 3-4 tsp
Fruits of your choice
I used mango slices, strawberry and kiwi




Using a hand or standing mixer first whip the cream. In a bowl whisk chilled whipping cream for about two minutes. Gradually add the sugar,little by little and continue whipping  till it attains soft peaks. Cut off the bread crusts neatly and spread the cream. Arrange the fruits and top with a bread slice. Cover and wrap with a cling wrap. Refrigerate for a hour, or freeze for 15 minutes, slice and serve.

Try this
Hope you will all enjoy!

Wednesday, May 11, 2016

Mango Sago Pudding/Mango Tapioca Pearls Pudding




Mango Sago Pudding/Mango Tapioca Pearls Pudding

Since it is mango season we are getting lots of mangoes here. I wanted to try this pudding for quite some time now. It is a humble yet tasty pudding with mangoes and sago/tapioca pearls. Try this you will surely love it

Ingredients
Sago/Tapioca pearls- 1 cup
Ripe Mango- 3
Condensed milk- 1/2 cup
Milk-1 cup
Sugar- 2-3 tbs
Cardamom powder-  1/2 tsp
Rose water- a few drops (optional)


In a deep heavy bottom pan bring 7-8 cups of water to a boil. Add the sago pearls and gently mix. Leave this to cook in medium flame for 10 minutes. If the water thicken drain out and add more warm water and cook. When the sago pearls are cooked and looks transparent, drain . Transfer the cooked sago pearls into a  bowl of cold water and set aside.

Make a puree of diced mangoes, milk, condensed milk and sugar. Transfer this puree into a bowl.Drain off all the water from the tapioca pearls and mix with the mango puree. Mix cardamom and rose water. Cover and chill in refrigerator for 2-3 hours before serving. Garnish with chopped mangoes or any topping you like.


Try this,
Hope you will all enjoy!

Monday, May 9, 2016

Green Chickpea Paneer Curry



Green Chickpea Paneer Curry

Green chickpeas is healthy and easy to cook. It is very tender and cooks faster than the regular chickpeas/chana.It has a smooth buttery texture. I found green chana/choliya in the freezer section of our grocery store. Green chana and paneer is a yummy combo and this curry goes well with chapati/ naan. 

Ingredients
Green Chana- 2 cup
Paneer cubed- 150 grams
Onion - 1 large
Tomato- 3
Green chilly-2 
Ginger- 1 inch thick piece
Garlic- 3-4 pods
Cashew nuts-10-12
Turmeric powder- 1/4 tsp
Kashmiri chilly powder- 1 1/3 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Meat masala- 1/2 tsp
Cumin powder- 1/8 tsp
Cardamom powder- a pinch
Coriander leaves chopped- 3 tsp
Oil- 3 tsp
salt to taste




Fry paneer till it turns golden brown and set this aside.
In the same pan and add chopped onion, cashew nuts, chopped ginger and garlic and saute for a minute. Add 3 chopped tomatoes and saute till the tomato turns soft and mushy. Allow this to cool down and make a puree.
Add one tsp of oil to the pan and simmer this tomato onion paste for two minutes. Add slit green chilly.Saute till the raw flavor disappears. Mix  chilly powder, turmeric powder , coriander  powder , roasted cumin powder,garam masala,meat masala, salt and saute  till oil separates .Add the green chana and one and half  cup of water. Cover and cook for four to five minutes. When the chickpeas is almost cooked add the fried paneer .Cook in low flame for another two minutes.Finally sprinkle cardamom powder and chopped coriander leaves and switch off the flame. Serve with chapati or any kind of flat bread.



Try it,
Hope you will all enjoy!

Friday, May 6, 2016

Coconut Halwa




Coconut Halwa

Coconut halwa is flavorful and yummy sweet. This halwa is made with coconut milk and grated coconut. The bakery near our home in Kerala sells this version of coconut halwa and it was my favorite.You can also lightly toast the coconut. It will improve flavor and give a slight crunch and texture to the halwa. Halwa is very popular in Kerala and you get the best banana halwa is Kozhikode, a city in North Kerala. Earlier I posted nenthra pazham or ripe plantains halwa. This coconut halwa is also tasty and definitely worth the effort.Try this halwa, you will surely love it.

Ingredients
Grated coconut- 3/4 cup
Coconut milk thick-2 cup
Coconut milk thin 3 cup
Sugar- 2 cup
Corn starch- 3/4 cup
Cashew nuts- 1/2 cup
Ghee-1/2 cup
Cardamom powder- 1 tsp




Toast grated coconut and cashew nuts till it turns slight golden. When it cools down make a it into a fine powder. You can add chopped nuts instead of grinding it.

In a heavy bottom pan add the thin coconut milk and the sugar. Mix well and bring it to a boil.

In a bowl add the corn starch and the thick coconut milk and combine till there is no lumps and add to the boiling coconut milk. Stir continuously till the mixture thickens.
 Add the ground coconut and cashew nut and two tsp of ghee. Stir continuously for another 10-15 minutes and in between go on adding the ghee to prevent it from sticking. When it thicken add cardamom powder too.
The halwa is ready when it leaves the edges of the pan and can be rolled into a ball with the spatula. You can also see the ghee separating. The whole process will take around 30 minutes. Take a greased steel plate or tray and spread this mixture evenly (use the back side of a spoon to spread and make it smooth). Allow this to set for  four to five  hours and then cut into desired shapes.

Try this
Hope you will all enjoy!

Tuesday, May 3, 2016

Korean Chilli Garlic Chicken



Korean Chilli Garlic Chicken

Korean Chilli Garlic Chicken is crispy and spicy chicken. Crispy batter fried chicken is coated  with a flavorful marinade of soya sauce,garlic, leek,chilli oil and dry red chilli. This recipe is adapted from Korean chicken of Maangchi. If you like spicy flavorful fried chicken, this recipe is worth a try.Its yummy.

Ingredients
Chicken pieces- 1 lb
Leeks chopped-a hand full
( I used 2 leek stems )
Garlic - 5-6 cloves
Ginger sliced- 1 tsp
Crushed dry red chilly- 1 tsp
(or according to spice tolerance)
Potato starch or corn starch- 3-4 tbs
Soya sauce- 3 tbs
White vinegar- 1 tsp
Chilly oil- 2 tbs
Rice syrup or corn syrup- 1 tsp
Chilly sauce- 1 tsp (optional)
Sugar- 1/2 tsp
Salt and pepper to taste



Cut chicken into small bite size pieces. Marinate with salt, pepper, a few drops of soya sauce and corn starch. Set aside for 10 minutes.

Heat  1 1/2 cup of oil in a pan. Drop coated chicken pieces and fry in batches. Do not over crowd the pan. Fry till crispy and golden brown. Drain into paper towels and set aside.

Slice garlic and thinly slice ginger. In the same way chop the leeks into thin strips and set aside.

In a bowl mix chilli oil, soya sauce, rice syrup,sugar, chilly sauce and set aside.

Heat one tsp of oil in a pan and add the garlic, ginger and crushed chilly pepper. Saute for a minute and add the chopped leek. Fry this crisp. Add the fried chicken and drizzle the sauce mix on top. Mix well and coat the chicken with the sauce.Stir fry in high for another minute and switch off the flame.







Try this
Hope you will all enjoy!


Monday, May 2, 2016

Fish Roe/Meen Mutta Omelet




Fish Roe/Meen Mutta Omelet

Fish Roe omelet is quick and easy to make. It can be served along with rice like normal omelets.It was also be used as a sandwich.This is my mom's recipe. She usually makes fish roe fries for small fish and omelets or meen mutta thoran when we get more quantity of fish roe.Roe is the egg mass of the fish. We can make  omelet by cutting off the thin membrane and scooping out the egg mass. Try this you will surely love it.

Ingredients
Fish roe- 1 cup
Egg- 1
Finely chopped pearl onion- 3 tsp
Finely chopped ginger and garlic- 1 tsp
Chopped green chilly-2
Chopped coriander leaves and curry leaves - 1 tsp
Turmeric powder- a pinch
Grated coconut- 2 tsp
Fennel powder- a pinch
Salt and pepper to taste
oil for frying



Carefully cut off the thin membrane and scooping out the egg mass or slightly break open with your fingers.
Beat one egg lightly and mix.Add all the rest of the indigents except oil and blend well.

Heat a pan and drizzle oil.Pour one ladle full of the mixture, cover and cook in low flame for two minutes. Flip over and cook the other side and continue cooking. When done remove from the pan and cook the rest in the same way in batches.



Try this
Hope you will all enjoy!

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