Monday, August 29, 2016

Gongura Pickle/Sorrel Leaves Pickle



Gongura Pickle/Sorrel Leaves Pickle

Gongura Pickle/Sorrel Leaves Pickle is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is used to make dal/lentil curries. The variety of dishes made with sorrel leaves does not end here. It is added to wide range of curries both vegetarian and non vegetarian. But my favorites is gongura mutton curry, gongura pachadi and pickle.Some of my dad's Andhra friends used to bring this pickle along with Avankaya (mango pickle) when they came to visit and it is finger licking good. Try this, you will surely love it.

Ingredients
Sorrel leaves/gongura leaves- 1 big bunch
Garlic - 6-8 pods
Chilly powder- 2 tbs
Fenugreek powder- 1/2 tsp
Coriander seeds- 1 tsp
Hing- a pinch
Turmeric powder- 1/4 tsp
Urad dal- 1 tsp
Chana dal- 1 tbs
Cumin seeds- 1/2 tsp
Tamarind- 1 small ball
Gingerly oil-1/2 cup
Mustard seeds-  1/2 tsp 



Start with separating gongura leaves from the stem. You can discard the stem. Wash the leaves and spread it on a towel and pat dry. Make sure you remove all the moisture from the leaves. Chop the leaves and set aside.

Add 1/3 cup warm water into tamarind and after 5 minutes squeeze and keep this thick pulp ready.

Heat half of the oil in a pan and add the chopped leaves and saute till the greens wilt. At first it will look mushy and later will become dry. Saute till you see oil separating and the leaves changing to darker color. Switch off the flame.

Heat another pan add the rest of the oil. When  the oil turns hot add mustard seeds and cumin seeds. When it splutter add urad dal, chana dal,coriander seeds,garlic and roast. Add chilly powder, turmeric powder, fenugreek powder and hing. Mix well and add the thick tamarind pulp. Cook in low flame for two minutes and finally add the cooked gongura leaves and mix well. Switch off the flame. Allow this to cool down completely before transferring into dry air tight containers.

Try this,
Hope you will all enjoy!

Wednesday, August 24, 2016

Persian Mutton Roast and Saffron Dill Rice



Persian Mutton Roast and Saffron Dill Rice

Persian Mutton Roast is a delicious and flavorful. This is not the authentic Persian dish but inspired from here . I found the advieh, Persian spice mix very flavorful and unique. Succulent and flavorful meat with exotic flavors is something that is hard to resist. It has exotic spices like cardamom, pepper, dried rose buds and saffron. But the star ingredient is pomegranate molasses.It makes the meat moist,flavorful, slightly tart and mildly sweet. You can buy this in grocery stores or make your own by boiling down pomegranate juice into a thick syrup consistency. Try this roast recipe, you will surely love it.

Ingredients
Mutton shoulder chops- 2 ( or 3/4 kg mutton )
Tomato puree- 1 cup
Onion chopped- 1 large
Garlic- 5 cloves
Pomegranate molasses- 3 tbs
Paprika- 1 tbs
Coriander powder- 1 tbs
Dry black lemon- 1 or juice of half lemon
Rose water- 1 tsp
Salt to taste and oil

Spice mix- make into fine powder
Clove- 5,cardamom-  5, cinnamon - 2  inch thick piece, black pepper- 1 tsp
nutmeg- a pinch.cumin-a pinch, dry rose buds- 4
Saffron- a pinch

Saffron Dill Rice 
Basmati Rice- 2 cups
Onion chopped- 1 medium
Garlic- 1 clove
Turmeric powder- 1/4 tsp
Green chilly-2
Dill chopped- 3 tbs
Chopped Almonds- 3 tbs
Chopped dried apricots- 1/4 cup (chopped)
Saffron- a pinch
Bay leaves-2, cloves- 3, cardamom-3
Butter- 1 tsp




To make the rice- Heat butter in a pan. Saute bay leaves, cardamom, cloves, chopped almonds, apricot and saute for a minute. Add chopped onion,garlic,chopped dill and green chilly. Saute till onion turns golden brown. Add turmeric, salt and washed rice and stir till the oil gets coated on the rice. Mix soaked saffron and 4 cups of water. Cover and cook the rice till it is done and all the water is absorbed. Use a fork to make the rice fluffy.

To make the roast
Make a fine powder of the spice mix.Into this add pomegranate molasses, crushed garlic, rose water, paprika , coriander powder and salt and mix well. Marinate the mutton with this spice paste and set aside for at least two hours.
Heat oil in a pan and add chopped onion. Saute till translucent .Add the meat and cook meat till one side changes color to slight brown. Flip over and continue cooking. This searing will enhance flavor of the meat. Pour the tomato puree, dry lemon and 1/3 cup of water. Check salt and cover and cook for 10 minutes till the gravy thicken. Transfer to oven and cook at 350 degree for another 30 minutes or till the meat is tender and falls from the bone.

Serve this with dill rice


Try this,
Hope you will all enjoy!

Monday, August 22, 2016

Bread Mango Layer Pudding



Bread Mango Layer Pudding

This is a quick and easy no bake bread and mango layer pudding. It is easy to fix and will surely impress your guest. It has layers of bread or biscuits, mango custard , whipped cream with mango bits.This mango custard and bread pudding is a delectable and be served as a treat after dinner. You can use other fruits like strawberry, pineapple or a mixed fruit custard. Try this,you will surely love it.
 
Ingredients
Bread slices- 8
Heavy whipping cream- 1 1/3 cup
Chopped mangoes- 3/4 cup
Milk- 2 cups
Condensed milk- 1/2 tin 
Thick Mango puree- 1 cup
Egg yolk-2
water- 1/3 cup
Sugar- 3 tbs
Gelatin- 1tsp (optional)
Vanilla essence-1/2 tsp
Corn starch- 2 tsp


 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.Cover and keep it in the refrigerator  till ready to use.

Chop mangoes for the filling and garnish and set aside.

Take 3 tsp of water in  bowl and sprinkle gelatin and mix well. Let it stand for one minute. Meanwhile heat 3 tbs of water in a sauce pan and bring it to a boil,add the gelatin and stir till it is dissolved and well combined.

Make a puree with the rest of the mangoes ( approximately one cup of puree). Mix this with condensed milk and set aside.

Bring milk to a slight boil in a heavy bottom pan over medium heat. While the milk is heating whisk eggs yolks and one tsp of sugar and beat till the mixture is pale and thick. While constantly beating the egg mixture slowly pour 1/4 cup of hot milk into the bowl and whisk constantly. Pour the egg and milk back into the sauce pan and set over medium low heat.Cook until the mixture thickens.Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame
When it cools down a bit add vanilla essence,mango pulp, and gelatin and mix.
You can set the pudding in a glass tray or individual serving cups. Trim off the edges of the bread and layer bread on the bottom. Spread half of the custard over the bread and then the whipped cream and chopped mangoes. Place another layer of bread and pour the rest of the custard on top and spread evenly.Cover and chill in refrigerator for two to three hours. Garnish and serve.



Try this,
Hope you will all enjoy!

Friday, August 19, 2016

Crab Rangoon



Crab Rangoon

Crab Rangoon is easy to make crispy appetizer. It is often found in Thai and Chinese restaurants in USA, and is served as an appetizer with sweet spicy dipping sauce. Deep fried wanton wraps filled with crab and cream cheese filling, is yummy and an absolute party favorite. Try this, you will surely love it.

Ingredients
Wanton wraps- 16
Crab meat- 1 cup
Cream cheese- 4 ounce
Sugar- 1/2 tsp
Minced garlic- 1
Soya sauce- a few drops
Spring onion chopped- 3 tbs
Salt and pepper to taste
Oil for frying- 2 cup


Keep wanton wraps under a damp towel to keep it from drying.
If you are using fresh crabs cook and break the shell. Scoop out the meat and set aside.
In a bowl add soften room temperature cream cheese, crab meat, salt and pepper, few drops of soya sauce, sugar and minced garlic.Mix well.
Take one wanton wrap and wet the edges with water. Place a teaspoon full of crab filling in the center. Fold the wrap diagonally like a triangle.Press and seal the two edges but not the center. Now pull the two side flaps to the top like crown and seal. Make it into a tiny parcel and press to seal all sides to keep it secure.
Meanwhile heat oil in a pan and when hot gently drop them and fry till crispy and golden brown. Remove from oil and place on paper towel to remove the excess oil. Serve with sweet chilly sauce or ketchup.


Try this
Hope you will all enjoy!

Wednesday, August 17, 2016

Mathuramulla Nelikka Curry/Gooseberry Curry




Mathuramulla Nelikka Curry/Gooseberry Curry

Nellika curry is a spicy condiments that can be served for sadhya. It does not have a long shelf life like regular pickle and is more like a spicy curry.Usually mango, ginger and lemon pickle/curry are the chief thodu curry for sadhya. Here gooseberry is also prepred in similiar patten and you can try this for a change. Nelikka or goose berry pickle is one of my favorite and this curry is tart, spicy and mildly sweet. Try this,you will surely love it.

 Ingredients
Gooseberry/nelikka- 15 large sized ones
Thinly sliced Ginger-2 tbs
Green chilly-2-3
Shallots- 2
Chilly powder- 1 1/2 tbs
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery- a small peice
Curry leaves- a few
mustard seeds- a few
Dry red chilly- 2
Salt to taste
oil for frying.




Steam gooseberry for about four to five minutes till it becomes soft.Cut the goose berry into small pieces and discard the seed.
Heat oil in a pan and add mustard seeds and when it crackles add dry red chilly and curry leaves and stir fry for a few minutes.
Next add chopped shallots and green chilly and continue to fry till slightly brown. 
Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds. Now add the goose berry, salt and tamarind water. Allow it to simmer and the gravy to thicken. Add grated jaggery and simmer till the gravy thickens and oil to separates.

Try this
Hope you will all enjoy!

Saturday, August 13, 2016

Achinga Payar Chakkakuru Mezhukkupuratti/Yard Beans Jack fruit Seeds Stir Fry



Achinga Payar Chakkakuru Mezhukkupuratti

Achinga payar or yard beans is a very common vegetable grown in Kerala and it is a healthy and delicious vegetable. It tastes best in stir fries and I have already posted one recipe with yard beans and raw plantain. This is another combo with chakka kuru/jack fruit seeds. Jack fruits are seasonal fruit but seeds can be preserved for few more months. It can be used in curries and stir fry. Try this yummy combo,you will surely love it.

Ingredients
Achinga payar- cut into  one inch piece- a small bunch
(approximately 2cups)
Chakkakuru/jack fruit seeds- 15 nos
Shallots- 8-10
Crushed red chilly- 1/2 tsp
Red chilly powder- 1/2 tsp
Pepper powder- a pinch (optional)
Turmeric- 1/4 tsp
Garlic- 2 cloves
Curry leaves- a few
Coconut oil- 1 1/2 tbs
Mustard seeds- 1/2 tsp
salt to taste


Wash chakka kuru/jack fruit seeds. You can cook it in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 minutes ( one whistle). When it cools down,gently peel off the top white skin and the bottom red skin. Cut into small pieces.

Cook achinga payar/yard beans, cooked jack fruit seeds along with turmeric powder, pepper powder salt and a few drops of coconut oil.Add about 1/4 cup of water and cook till the vegetables are soft.
 
 In a mixer crush garlic,shallots,curry leaves into a course mixture and keep aside.

Heat coconut oil in a pan and add mustard seeds. When it splutters add the crushed shallot mixture few curry leaves and crushed red chilly and saute till it turns golden brown. Add chilly powder and saute for another minute.

Add in the cooked vegetables and stir fry in medium high heat for two to three minutes.  Finally drizzle few drops of fresh coconut oil. Serve as a side dish for rice.

Try this
Hope you will all enjoy!

Thursday, August 11, 2016

Lychee Pudding



Lychee Pudding

Lychee pudding is a delicious after dinner treat. It is easy to make yet exotic with flavor,taste and texture. Lychee is a summer fruit and is now in season. I picked a bag of lychee from the Asian market. I love to snack on this fruit. I tried this pudding recipe from the book Everyday Chinese Cooking by Leeann Chin. Try this, you will surely love it.

Ingredients
Lychees- 1 1/2 cup
White Grape juice or coconut water- 1/2 cup
Lemon juice- 1 tbs
Sugar-1/2 cup
Unflavored gelatin- 1 tbs
(or you can use agar agar powder)
Sour cream- 1/2 cup
Whole milk- 1/3 cup
Few drops of rum essence or rum- 1 tbs


Take half of grape juice or coconut water in a bowl and sprinkle gelatin and mix well. Let it stand for one minute. Meanwhile heat the rest of the grape juice. Add the gelatin and stir till it is dissolved and well combined.

Make a fine puree of lychee, lemon juice and sugar.
Transfer into a bowl and mix in sour cream, milk, gelatin mixture and rum. Pour into dessert bowl.

Cover with plastic wrap and chill for four to five hours  for the pudding to set. Garnish with lychee,sliced strawberry or berries.



Try this,
Hope you will all enjoy!

Monday, August 8, 2016

Beetroot Egg Curry




Beetroot Egg Curry

Egg curry is simple and easy to make for break fast or lunch.In Kerala egg curry is commonly served for breakfast along with appam or idiyappam. Recently I tried this beetroot egg curry,it is mildly spicy curry  and the caramelized onions and beetroot give  a touch of sweetness to the curry. Try this,you will surely love it.


Ingredients
Eggs- 4
Onions medium-3
Beetroot - 1 medium
Green peas- 1 1/2 cup
Tomato- 1
Curry leaves- a few
Ginger thinly sliced- 2 tsp
Kashmir chilly powder-2 tsp
Fennel powder- 1/3 tsp
Garam masala- 1/3 tsp
Salt as needed
Coconut oil


Boil eggs and keep aside. Peel and grate beetroot.
Heat oil in a pan and add sliced onion, ginger and curry leaves and salt . Saute till onion turns soft and caramelized.
Add grated beetroot and chopped tomato and stir fry for another 4-5 minutes or till oil separates.
Add chilly powder  and green peas.Pour one and half cup of water, cover and cook till the peas get soft .
Finally add boiled eggs ,fennel powder  and garam masala and simmer for another two minutes or till the gravy thickens. Serve with appam or chapatis.



Try this,
Hope you will all enjoy!

Friday, August 5, 2016

Vada Pav



Vada Pav is a very popular street food in India. Road side food joints of Bombay is the best place to get this yummy and filling snack. This is a home made version of the vada pav. Vada pav is basically batata vada served with spicy chutney and bread/pav.I wanted to try this for quite some time and had book marked Tarala Dalal's vada pav  recipe. I found pav bread in our Indian grocery and so decided to give it a try. If you are looking for fresh home made pav bread recipe, check here.

Ingredients 
Pav- bread- 6

For the Vada filling
Cooked and mashed potatoes- 2 large
Ginger garlic paste- 1 tsp
Green chilly paste-3/4 tsp
Curry leaves -a few
Hing- 1/8 tsp
Turmeric powder-1/3 tsp
mustard seeds- 1/3 tsp
Chopped coriander leaves
salt to taste

For the batter
Chick peas flour- 1 cup
Rice flour- 1 tsp
Baking soda- a pinch
salt to taste
Turmeric powder- a pinch
Hing- a pinch
Hot oil- 1 tsp
Oil for frying- 2 cup


 Chilly garlic chutney
Coconut- 3/4 cup
Garlic- 8-10 pods
Hing- a pinch
Kashmiri chilly powder- 1 tbs
Oil- 1 tsp
salt to taste

For the green chutney
Coriander leaves- a hand full chopped
mint leaves- a hand full
Green chilly- 2
Ginger- 1 thin slice
Lemon juice- 1/2 lemon
salt to taste


To make green chutney add all the ingredients listed along with salt and lemon juice into a blender. Make a smooth paste and set aside.

To make the garlic chilly chutney. Heat a pan and add one tsp of oil. When it is hot add chopped garlic and coconut. Fry till it changes color to golden brown. Finally add chilly powder, hing and salt and stir for a few more seconds. Switch off the flame and let it cool down. Put this into a mixer and make this into a course powder.

To make the vada filling. Boil and mash potatoes and set aside.Heat oil in a pan and add mustard seeds.When it splutters add curry leaves, ginger garlic paste and green chilly paste. Saute till the raw flavor disappears. Add hing and turmeric powder and then the boiled and mashed potatoes and mix well.When it cools down  make small potato patties and set aside.

To make the batter. In heavy bottom pan heat two cups of oil. In a bowl add besan/gram flour, rice flour, pinch of baking powder, turmeric powder,hing and salt. Mix well. Add one tsp of hot oil and enough water to make a smooth batter. Whisk till there is no lumps and the batter should be neither too thick nor too thin. Take each potato patties and dip in this batter and gently slide into hot oil. Fry in medium heat till one side changes to golden brown. Flip to the other side and continue frying till both sides are evenly crispy in the outside. Drain into paper towels and set aside.Continue the process and fry the rest of the patties.

To assemble.Heat a tawa.Slice pav/bread into two slices.Coat with ghee and toast the bread. Spread a layer of green chutney and a layer of garlic chutney on both slices. Place one potato vada in the center and serve. Enjoy with tea.


Try this
Hope you will all enjoy!

Tuesday, August 2, 2016

Thirattipal/Palkova



Thirattipal/Palkova
Thirattipal is  rich and flavorful sweet milk halwa,popular in South India. It is different from the milk peda available in sweet stalls and this is a specialty of South India. It is made on special occasions . It has only a few ingredients, but it is time consuming.We used to enjoy this in our college days, because Palkova was available in our college canteen.My mom used to make it by boiling and reducing milk to one third and then adding sugar and cooking it till it thickens.I just tried an easy method of using condensed milk to reduce the cooking time. It can out perfect. Try this you will surely love it.

Ingredients
Condensed milk- 1 tin
Milk- 3 cups
Curd/yogurt-3 tsp
Cardamom powder- a pinch
Saffron- a pinch for garnish (optional)


Mix condensed milk and milk in a heavy bottom pan and bring it to a boil. Reduce the flame and continue to cook till it starts thickening. Stir continuously as it has the tendency to stick to the bottom of the pan.
Add curd one spoon at a time and mix continuously. Do not add it all at once as the milk will curdle fast.Continue cooking for 7-8 minutes or till you attain a desired consistency. Note that thirattipal will thicken as it cools down.
Check with the sweetness and add if you want more sugar. Finally sprinkle cardamom powder and mix well.Allow it to cool down and serve.


Try this,
Hope you will all enjoy!

Related Posts Plugin for WordPress, Blogger...