Friday, July 29, 2016

Breadfruit/Kadachakka Puzhukku



Breadfruit/Kadachakka Puzhukku

Kadachakka Puzhukku is cooked and mashed breadfruit with coconut and spices. This recipe is very similar to the kappa/tapioca puzhukku. In my home town, jack fruit and bread fruit are available seasonally. Sometimes they are made like tapioca and served along with rice and fish curry. It is a yummy combo. Try this, you will surely love it.

Ingredients
Bread fruit/kadachakka- 1/2 kg
Turmeric- 1/2 tsp
Shallot-2
Grated coconut- 1 cup
Cumin- 1/2 tsp
Garlic-2 pods
Green Chilly- 4-5
Curry leaves-  3-4
Salt to taste

For Tempering
Mustard seeds- 1/2 tsp
Whole red chilly- 1
Curry leaves- a few
Coconut oil- 2 tsp


Peel the skin off the bread fruit and cut into cubes. Transfer this into a heavy bottom vessel. Add salt  turmeric powder and 2 cups of water. Cook till it is soft and mash with the back of a spoon.

Make a course paste of coconut and cumin.Crush chilly,garlic shallot and curry leaves and mix to the paste.

Add this coconut mixture into the cooked mashed bread fruit and mix evenly. Let it cook for another one or two minutes so that the raw flavor of the coconut mixture disappears and switch off the flame.

Heat coconut oil in a pan. Add mustard seeds and when it splutter add red chilies and curry leaves. Pour this over the mashed curry and give one good mix. Serve with spicy fish curry.


Try it,
Hope you will all enjoy!

Wednesday, July 27, 2016

Cherry Sorbet




Cherry Sorbet

Sorbet is a delicious frozen dessert perfect for summer parties. It is very simple and yet refreshing.The chilled  fresh fruit juice with a melt in mouth texture makes it really unique. In this recipe I have used pitted fresh cherries, strawberries and fresh ginger. Try this you will surely love it.

Ingredients
Cherries- 2 1/2 cup
Strawberry- 1 cup
Sugar- 1 cup
Water- 1 1/2 cup
Ginger - 2 thin slice
Mint- 5-6 leaves
Juice of one lemon
Rum extract- a few drops (optional)


Remove the seeds from the cherries and the top stem of the strawberry.
In a medium sauce pan add half of the pitted cherries, one cup strawberry, sugar, sliced ginger, mint leaves and water. Bring this to a boil. Simmer in low flames for 6-8 minutes till the fruit is soft and the syrup thickens. Switch off the flame and strain and allow the syrup to cool down.

Add the rest of the cherries, rum extract, lemon juice and the syrup into a mixer and blend into a smooth puree. Pour into a container and refrigerate till it is chilly.
Pour into chilled ice cream maker and churn for 15 minutes or till you attain a desired consistency. Transfer into a freezer safe container and let it set for at least 2 hours.

If you want to make it without the ice cream maker, simply pour the puree into a freezer safe container and freeze for 2-3 hours. Transfer it into a food processor and blend till smooth. Transfer into the freezer safe bowl and let it set for 4 hours.


Try this
Hope you will all enjoy!

Goan Shrimp Curry




Goan Shrimp Curry

This is a simple Goan style shrimp coconut curry. The gravy is mildly spicy and the key ingredient is ground coconut paste. It is yummy and goes well with rice or chapati.

Ingredients
Shrimp- 1 lb
 Kashmiri red chilly- 5-7
Grated coconut- 1 cup
Coconut milk -1 cup
Onion finely chopped- 1
Ginger- 1 inch
Garlic- 4-5
Tomatoes- 1
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp(optional)
Coriander  powder- 1 1/2 tsp
Tamarind - small ball
Vinegar- 1 tbs
Whole spices- 2 clove, 1 stick cinnamon and 2 cardamom 

Coriander leaves- 2 tbs chopped
Salt to taste
Oil


Clean and de vein the shrimp.Soak Kashmiri red chilly,mustard seeds and cumin seeds in vinegar and warm water and set aside for half and hour.
Chop onions and tomatoes and keep aside.
In a blender make a smooth paste of the soaked red chilies,mustard,cumin, ginger and garlic,grated coconut,pepper and coriander powder.
Heat oil in a heavy bottom pan and the whole spices followed by chopped onion. Saute till golden brown. Add the grounded paste, turmeric, and salt and saute  till oil separates.
Pour the pulp of the tamarind,sliced tomato and shrimp. Cover and cook for 4-5 minutes. Finally stir in coconut milk and add chopped coriander leaves.After a minute switch off the flame.





Try it
Hope you will all enjoy!

Monday, July 18, 2016

Goan Fish Fry



Goan Fish Fry

Fish fry is my all time favorite comfort food and we make them often for lunch and dinners. For all those lazy days, I usually stick to a simple and basic marinade for fish fry. But sometimes experimenting with different regional flavors is good to take simple fish fry, to the new level.This recipe is inspired from Mye's Kitchen and from a tv show. The marinade has an enticing flavor similar to the Vindaloo marinade.This is a tasty and tempting fish fr. Try this you will surely love it.

Ingredients
King Fish- 4 slices
Kashmiri chilly powder- 1 1/2 tsp
Ginger- 1 inch piece
Garlic- 5-6 pods
Turmeric powder- 1/4 tsp
Whole black pepper- 1/2 tsp
Fennel seeds- 1/4 tsp
Clove- 2
Cumin seeds- 1/2 tsp
Mustard seeds-1/ 2 tsp
Roasted fenugreek seeds- a few
Rice flour or semolina- 1tbs(optional)
salt to taste
Vinegar- 1 1/2 tbs
oil for frying


Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse.

Make a paste of ginger, garlic,black pepper,cumin seed,mustard seeds,fenugreek seeds,clove and fennel seeds. You can add vinegar instead of water and blend into a smooth paste. Once it is smooth add chilly powder, turmeric powder, salt into the mixer jar and pulse a few more times.

 Apply this on the fish let it  marinate for 2 hours in refrigerator or best it left to marinate over night in the fridge. Just before frying dust with rice flour or semolina.

Heat oil in a pan and when it is very hot,gently place the fish.Fry in medium flame.After three minute gently flip over and fry the other side till it is done. Serve warm with rice.



Try this
Hope you will all enjoy!

Friday, July 15, 2016

Guava and Lychee Cooler



Guava and Lychee Cooler

Guava and lychee cooler is delicate and refreshing summer drinks. Both guava and lychee are in peak season and so here is a yummy summer drink. You can also use this combo to make cocktail drink or add fruit punch take this juice to the next level. Try this,you will surely love it.

Ingredients
Guava- 4 small
Lychee-8-10
Sugar- 2 tbs
Ginger- 1 thin slice
Lemon juice- 1/2 lemon
Mint leaves- 2-3
Ice crushed- 1 cup
water or fruit punch-2 1/2 cup


Cut guava into small pieces. Peel lychee skin and remove seeds.
 Add the lychee flesh,chopped guava, sliced ginger, mint leaves and water. Blend in a mixture till it is pulpy.Strain the juice and remove the seeds of the guava.
Stir in sugar and lemon juice and crushed ice.
Serve with mint leaves or lemon wedges.


Try this
Hope you will all enjoy!


Tuesday, July 12, 2016

Neyyappam



Neyyappam

Neyyappam is a traditional sweet/snack of Kerala. It is deep fried fitters made with rice and jaggery and with the enticing flavor of ghee and cardamom.You can use karupatti/palm jaggery or regular jaggery. Batter is mixed into a smooth thick paste and fermented overnight. But you can add baking soda if you want to make it the same day itself.  The proportion of rice and jaggery/karupatti is 3:2 ratio,adjust according to the sweetness you prefer.This ever popular delicacy is soft in the inside and crispy in the out side.

Ingredients
Raw rice- 2  cup
Karupatti- 1 1/3 cup
(adjust according to taste)
Cardamon crushed- 5-6 pods
Chopped coconut slices- 3 tbs

Dry ginger/chukku - a pinch
Cumin powder- a pinch
Black sesame seeds- 1/2 tsp
Baking soda- a pinch
Salt- a pinch
Ghee- 2 tbs
Oil for frying




Wash and soak rice for 4-5 hour. Drain and spread the rice on kitchen towel and allow to air dry till it is almost dry. Make a fine powder of the rice and sieve. The rice flour need not be silky soft. The ratio of fine rice flour and coarsely grounded rice flour is 3:1. Set this flour aside.

Mix powdered karupatti with 1/2 cup of water and bring to boil. When it dissolves completely switch off ,strain the impurities and allow to cool.

Heat ghee in a pan and roast sliced coconut till it turns golden brown. Add black sesame seeds and roast for another minute.

In a bowl add rice flour, roasted coconut and sesame seeds,crushed cardamon, dry ginger powder  and  salt. Mix the karupatti syrup and whisk to make a smooth batter with consistency similar to idli batter. Allow it to ferment over night at room temperature.

Half an hour before frying add a pinch of baking soda, gently mix the batter. Leave it in the counter for another half an hour.Heat 2 cups of oil in a pan and pour ladle full of batter into the oil.Fry in medium low flame or the inside of the neyyappam also gets cooked.Fry on both side till it becomes evenly brown. Drain into paper towels. Serve with tea.




Try this,
Hope you will all enjoy!

Saturday, July 9, 2016

Chocolate Waffles



Chocolate Waffles

Chocolate waffles is chocolaty goodness and is perfect dessert for breakfast recipe. It is for special occasions or for those days, when you want to make your loved ones feel extra special.These easy to fix waffles can be served with whip cream, ice cream or fudge sauce. This recipe is inspired from Alton Browns chocolate waffles. The original recipe also had chocolate chips,but since I was planning to serve with ice cream, I made it rather simple. Try this,you will surely love it.

Ingredients
All purpose flour- 2 cup
Baking powder- 1 tsp
Baking soda- 1/4 tsp
salt-1/4 tsp
Sugar- 3 tbs
Cocoa powder-2 tbs
Vanilla essence- 1 tsp
Egg- 3
Butter- 3 tsp
Butter milk- 1/2 cup
Milk- 1 cup
oil


In a bowl mix the flour, sugar, salt and baking powder and set aside.
In another bowl whisk eggs till light and fluffy. Add milk,melted butter, butter milk and vanilla essence and mix lightly.
Pour this into the flour and gently fold in into a smooth batter.It should have the consistency like pancake batter.
Grease waffle iron with cooking oil spray. When it gets hot pour 1/3 cup of the batter and cook as per waffle iron instruction. When it is crispy remove from the iron and cook the next batch. Serve with ice cream or fudge sauce. If you want it to be crispy you can keep it in pre heated oven at 250 degree F, for 5 to 6 minutes.

Try this,
Hope you will all enjoy!

Thursday, July 7, 2016

Mathi Puliyum Mulakum/Sardine Fish Curry



Mathi Puliyum Mulakum/Sardine Fish Curry

Mathi puliyum mulakum/sardine fish curry is a regional specialty. This is a very simple and healthy fish curry made with sardine.Sardine is a small oily fish found plenty in Kerala coast. It is healthy and rich in protein, calcium and fatty acids.Mulakum puliyum refers to the sauce which has chilly and tamarind as its main ingredient.Spicy sardine curry is an absolute comfort food and goes well with kappa puzhukku/boiled mashed tapioca or with rice. Try this, you will surely love it.

Ingredients
Mathi/sardine- 8
Kashmiri chilly-10
(add according to spice tolerance)
Tamarind- 1 small lemon sized ball
Pearl onions- 6-8
Fenugreek powder- 1/8 tsp(optional)
Turmeric powder- 1/3 tsp
Curry leaves- 2 springs
Coconut oil- 1 tbs
salt to taste


In a bowl add tamarind and  dry kashmiri chilly. You can remove the seeds of the chilly. Pour one cup of hot water and let is soak for half an hour.
Using a mixer make it into a fine paste. When it a smooth paste add the the pearl onions and two curry leaves and pulse a few times.
Pour this paste into a pan/ chatti. Add salt, turmeric powder and fenugreek powder and mix. Add two cups of water and bring it to a boil.
Add fish pieces and cook in high for two minutes. Cover and simmer in low flame for about 10-12 minutes. When the gravy thickens and oil separates the curry is done. At this stage add two springs of curry leaves and drizzle fresh coconut oil on top.
 Remove from stove.Keep it covered till it is ready to be served. This will help to infuse the flavors of curry leaves and coconut oil.


Try this,
Hope you will all enjoy!


Monday, July 4, 2016

Roti Jala/ Net Pancake



Roti Jala/ Net Pancake

Roti Jala/Roti kirai is a traditional Malayan snack .Roti Jala literally means net bread and it has a pretty net/ lacy pattern. It is served as a tea time snack with chicken or beef curry. It is considered as a traditional dish of the coastal community and the crepes are inspired from the fishermen net and hence made like a net.To make the roti jala there is a special cup with holes,but if you do not have it you can use a squeeze bottle instead. Try this ,you will surely love it.

Ingredients
All purpose flour- 1 cup
Eggs-3
Coconut milk- 1 cup
Water- 1 cup
Turmeric powder- 1/3tsp
Salt- 1/2 tsp
Sugar- 1tsp
oil


In a large bowl add flour, turmeric powder and salt and mix well.
Whisk egg and sugar till light and frothy. Add this into the flour along with coconut milk and water and whisk to make a smooth runny batter (like crepe batter). Strain the batter to make sure there is no lumps.
Pour this batter into a squeeze bottle. You can also take a regular plastic bottle. Make two or three holes on the cap and use it to make the roti jala.
Heat a pan/tawa and grease with little oil. Squeeze the batter over the hot pan in circular motion to create the lace pattern. Allow this to cook in medium heat.When it is cooked gently shake the pan and slide it onto a plate or gently lift with a spatula.Fold the the roti jala into a triangle or roll. Serve with chicken or any spicy curry.


Try this,
Hope you will all enjoy!
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