Tuesday, October 17, 2017

Maida Butter Murukku




Maida Butter Murukku

Happy Diwali to all my friends and readers! 
Murukku is the perfect tea time snack, crunchy and savory. Murukku is often made for Diwali.In my house murukku is everyone's  favorite. This recipe is shared by my aunt Suma. It was my late grandmother's recipe. The best part of this recipe is that it is easy and can be made in a jiffy. It is made with maida and butter. With this recipe you can make 15-18 murukku. If you want a larger batch you can use half kg flour and 50 grams of butter. This is a crunchy and delicious murukku. Try this,you will surely love it.

Recipe source : My aunt Suma Padmanabhan

Ingredients
Maida/All purpose flour- 2 cups
Butter- 2 1/2 tbs
salt to taste
Sesame seeds- 1 tbs
Carom seeds/Aijwan- 1/8 tsp
Oil for frying




The first step is to steam the maida/all purpose flour. Place the flour in a thin cloth, tie into a small pouch and steam in a steamer/idli cooker for 5-7 minutes. Transfer this into a bowl and allow it to cool down.
When cool break the flour into small pieces with a spoon and sieve the flour to remove any lumps.
Into this add salt and room temperature butter. With a pasty blender or with your fingers rub it into the flour until the flour resembles course sand like mixture. (Do not add too much butter or it will crumble and will not retain shape when frying). Add sesame seeds and carom seeds and mix. Add water little at a time to make a smooth stiff  dough. Cover with a damp cloth and allow it to rest for 10 minutes.

Heat 2-3 cups of oil in a pan. Grease the inside of the murukku press. You can use the plain or star holed plate /mullu acchu. Fill the murukku press with the dough and press in circular motion into the oil or back of greased ladle. Drop carefully into the oil and fry in medium flame till it is slight golden. Drain into paper towels and allow it to cool. Fry murukku in batches.



Try this,
Hope you will all enjoy!

Thursday, September 28, 2017

Karal Ularthiyathu/Mutton Liver Pepper Fry



Karal Ularthiyathu/Mutton Liver Pepper Fry

Spicy liver fry or masala tastes delicious.This recipe is liver/karal Ularthu, which is a kind of stir fry. The liver is cooked first and then stir fried with the masala.You can also make chicken or meat using the same recipe.Usually thin slices of coconut is added to the ularthu,but here I have used grated coconut.The star ingredients in this recipe is crushed chilly flakes  and pepper, which gives a nice spice kick. This goes well with rice and chapathi.



Ingredients

Goat liver  - 1/2 Kg
Shallots- 10-15
Ginger- 2  inch thick
Garlic-2-3
Grated coconut - 1/2 cup
(or thinly sliced coconut- 3 tbs)
Pepper powder-1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1/2 tsp
Whole red chilly-5
(or according to spice tolerance)
Coriander powder- 1/2 tsp
Fennel seeds- 1/2 tsp
Curry leaves
Coconut oil
Salt to taste



Cut liver into small cubes. Rub with salt and turmeric powder and wash liver pieces thoroughly for at least three to four times. Drain out all the excess water and keep aside.

You can use a heavy bottom pan. Add liver, turmeric powder and pepper powder and 1/4 cup of water. Do not add too much water  as liver will start oozing out water. Add salt only when liver is almost cooked other wise it can make it tough. Continue cooking till soft and all the water evaporates.

In a mixer coarsely blend dry red chilly,shallots, ginger, garlic and a few curry leaves.

Heat oil in a pan and add curry leaves. Fry coconut and fennel seeds till it changes color. Next add the onion chilly mixture and saute till golden brown.Mix all the dry spice powders and fry till oil separates. Add the cooked liver and mix well till the masala is well coated.If it is too dry sprinkle little water.Saute for 3-4 minutes and switch off the flame. Serve with rice.

 

Try it,
Hope you will enjoy!

Friday, September 22, 2017

Pandan Butter Mochi



Pandan Butter Mochi

Butter Mochi is a Hawaiian sweet snack/dessert, full of tropical flavors that you cannot resist.Butter mochi is the Hawaiian version of the Japanese sweet rice cake/mochi. This is a quick recipe with rice flour,coconut and butter. I added pandan paste and pistachios for extra flavor and color. The rice flour used in this recipe is Mochiko/sweet rice flour which you can find in any Asian grocery stores. In this recipe along with Mochiko I  added organic coconut flour which is optional. Butter mochi has a rich, chewy and buttery texture. Try this,you will surely love it.

Ingredients
Mochiko/Rice flour- 2 cups
Coconut flour- 1 1/2 cup
(above two combined or one box of mochiko- 16 oz)
Baking powder- 2 tsp
Sugar- 2 cups
Butter- 1 stick
Egg- 4
Milk- 2 cups
Coconut milk- 1 can/400 ml
Vanilla essence- 1 tsp
Pandan flavor paste- a few drops
Pistachios chopped- 3 tbs




Pre heat oven to 350 degree F.
In a large mixing bowl add melted butter and sugar and mix well.
Add egg and gently whisk till light and fluffy.
Mix pandan paste and vanilla essence and dump the rest of the ingredients along with milk and coconut milk. Mix to form a smooth batter.
Pour this into a 9 x 13 inch cake pan. Bake in 350 degree Fahrenheit for one hour.  Allow to cool in pan. When it cools down completely cut into slices and serve.



Try it,
Hope you will all enjoy!

Bread Vada



Bread Vada

Bread vada can be made with left over bread, it is an instant vada. It is a yummy tea time snack and can be made in a jiffy.This recipe is inspired from Mrs. Vahchef YouTube Channel. It is soft and spongy in the inside and crispy outside. It is mildly spiced and flavored with pearl onions,ginger and curry leaves. Try this, you will surely love it.

Ingredients
Bread slices- 8
Rava/Sooji- 3 tbs
Rice flour- 2 tbs
Chilly powder- 1/2 tsp (optional)
Asafoetida/Hing- a pinch
Yogurt -1/2 cup
Pearl Onions- 4-5
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Green chilly  finely chopped- 3
salt to taste
Oil- 2 cup to fry
 

In a food processor pulse the bread till it becomes a course mixture. Transfer this into a bowl and add the rice flour,rava, salt, chilly powder and hing(asafoetida) and mix well.

Into this add the yogurt and mix. Adjust consistency by adding little water. Do not add too much water,just enough to moist the bread crumbs, so that it holds shape.

Add  chopped pearl onions,ginger, green chilly and curry leaves.


Drop a small portion of the vada mixture to check the oil. If it sizzles then the oil is ready to fry.

Take a small bowl of water and wet your hands first. Take a lemon sized portion of the bread mixture and shaped into a  ball and then press a finger in through the middle to  make a depression in the center.
Drop into hot oil and fry in medium flame till both sides turns golden brown. Drain and place on paper towels to take off the excess oil. Serve with chutney or ketchup.

Try this,
Hope you will all enjoy!

Tuesday, September 19, 2017

Kerala Beef Biryani



Kerala Beef Biryani

Biryani is a glorious one pot meal,satisfying and delicious. It is an exotic dish prepared and served on all festive occasions. The rice and meat is gently spiced and flavored with earthy spices. Biryani is a one pot meal, but not easy (of course there is a quicker pressure cooker version! ), as prepping and making a good biryani is time consuming. But once in a while I do crave for Biryani  as a weekend dinner. I have already shared a lot of Biryani recipes in this blog. Here's one more to the list- it is a Kerala style beef biryani. 


Ingredients
To cook rice
Kaima Rice- 3 cups
Ghee- 1 tsp
Fried onion- 2 tbs
Salt- to taste
Water- 6 cups
Cinnamon- 2 inch
clove- 4-5
Star Aniseed - 2
Green chilly -1
Chopped pineapple- 3 tbs
Mint leaves- a few

For the masala

Beef - 1 kg
Ghee- 3-4 tbs
Shallots- 1 cup
Green Chilly- 10
Ginger- 2 inch piece
Garlic pods- 8-10
Tomato-3 small
Carrot Cubed- 3/4 cup
Chopped coriander leaves and mint- 1 tbs
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 2 tsp
Lemon juice- 1 tbs
Garam masala powder- Roast and make a fine powder of the following
(Fennel- 1 tsp,Cinnamon- 1 inch thick,Cardamon- 3,Black pepper- 1 tbs,Black cumin/ jeera- 1/2 tsp, Curry Jeera/cumin- 1/2 tsp,Cloves- 5-6,nutmeg- a small piece,Mace- 2-3)
salt to taste
Lemon- 1
oil


To make a paste
Coconut- 1/4 cup
Cashew nuts- 1/4 cup
Fennel seeds- 1/2 tsp

To Garnish
Onion thinly sliced- 4 medium
Cashew nuts- 10
Raisins- a hand full
saffron- a pinch
Ghee- 2 tsp
mint leaves
Coriander leaves
  

 Prepping for the biryani
1)Marinate the meat with chilly powder, coriander powder, salt and juice of half lemon. Set this aside for one hour.
2)Heat ghee and oil in a pan and fry raisins and cashew nuts till golden brown,drain and set aside.
3)Fry thinly sliced onions till crispy and golden brown. Drain and set aside . You can use this onions in three stages, cooking rice,masala and final garnish. 
4)Make a fine paste of cashew nuts, coconut and fennel seeds.
5)Crush shallots,green chilly, garlic and ginger into a course paste.
6)Roast the spices listed under masala and make into a fine powder.
7)Chop mint and coriander leaves and set aside.

Cooking the rice

Wash and drain rice completely dry. Heat one tbs of ghee. Add the whole spices and saute. Next add green chilly, chopped pineapple and mint leaves and saute for a minute. Next add rice and 2 tbs of fried onion and stir fry gently for one minute. Add salt, and 6 cups of warm water and cook till the rice is 80% done.Squeeze half of a lemon over the rice and fluff the rice with fork.



To make the masala.
Heat oil in a pan and add the crushed onion, ginger,garlic and green chilly mixture. Saute for 5-6 minutes in medium flame till is golden brown. Add turmeric and tomatoes and cook till it is soft.Add the marinated meat,half of the fried onions and saute in low flame for five to six minutes.Add salt, coconut cashew paste and one cup of water. Pressure cook the meat till soft and tender ( 5-6 whistles). When it cools down remove the lid of the pressure cooker. There will be gravy at this stage. Add the powdered garam masala, some chopped coriander and mint and chopped carrot. Cook till the gravy thickens.


Layering the Biryani.
Use a heavy bottom pan. Add one tsp of ghee and spread a layer of the meat masala and then a second layer of rice. Add a portion of chopped mint and coriander, fried onion and a second layer of meat. Again add rice and spread chopped coriander leaves, fried onion and cashew nuts, raisins and pineapple. Add a pinch of cardamom powder a tsp of ghee on top. Cover and seal with a tight lid.Put it on very low flame for about 10 to 15. Serve with salad,pickle and papads.



Try this,
Hope you will all enjoy!

Saturday, September 16, 2017

Vietnamese Caramelized Fish with Basil



Vietnamese Caramelized Fish with Basil

Vietnamese Caramelized fish is very different from the fish recipes I have tried. This recipe is inspired from here and a recipe I found in a South Asian cook book. Both recipes call for fish sauce, but I am not a fan of fish sauce. So if you are like me use dark soy sauce or oyster sauce.  This is crispy fish in sticky sweet and savory sauce flavored with basil. The traditional recipe is braising the fish in clay pot.The recipe calls for catfish, but you can try with other thinly sliced fish.

Ingredients
Fish - 1 1/2 lb
Corn starch- 1 tsp
Ginger- thinly sliced- 2 tsp
Shallots sliced- 1/2 cup
Garlic- 3 pods
Green chilly-2
Basil leaves-a hand full
Dark brown sugar/palm sugar- 3 tbs
Fish sauce - 1 tsp
(I used dark soy sauce- 1 tsp)
Black pepper powder- 1 tsp
Red Curry paste- 1 tsp (optional)
Lemon grass powder- 1/4 tsp
Galangal powder- 1/4 tsp
Salt to taste
Oil as needed



Cut and clean the fish. Pat dry with a paper towel.Marinate with salt,pepper powder and corn starch.

Heat oil in a pan and fry the basil till crispy drain from the oil and set aside. In the same oil fry the fish till crispy and set aside. ( Frying the fish is an optional step).

Saute shallots, ginger, garlic and green chilly till it is golden brown. Add curry paste, sauces, pepper powder, salt to taste, brown sugar and 3/4 of stock or warm water and mix. Allow this to simmer and thicken. Slide the fish and simmer in low for about 15 to 20 minutes or till the sauce is well coated over the fish. Finally add fried basil. Serve with jasmine rice or fried rice.



Try this,
Hope you will all enjoy!


Friday, September 15, 2017

Capsicum Kadumanga



Capsicum Kadumanga

Kadumanga is indispensable in Kerala Sadhya. It is a spicy condiment made with green mangoes. Whenever we get raw mangoes I make a batch of Kadumanga which is a quick and instant mango pickle. Capsicum/bell pepper tastes yummy in pickles and has a unique flavor.This is not excessively spicy and makes a good accompaniment with rice. It can be stored in the fridge for 2-3 weeks.Try this you will surely love it.

Ingredients
Raw mango chopped- 3cup
Capsicum chopped- 2 cup
Asafoetida- 1/2 tsp
Fenugreek powder- 1/2 tsp
Ginger thinly sliced- 1 tsp (optional)
Garlic- 4-5 cloves
Mustard seeds- 1 tsp+ 1/2 tsp
Green chilly chopped- 4
Chilly powder- 2 1/2 tbs
(Or according to your spice tolerance)
Salt to taste
Gingerly oil- 1/3 cup
Curry leaves-2 springs
Hot water- 1/2 cup
Vinegar- 2 tbs (optional)




Wash and wipe the mangoes dry, remove skin and chop into small pieces. Mix in salt and keep aside for 2-3 hours.This will help to shed liquid from the mango. Do not discard the liquid, you can use to adjust consistency of the gravy.

Heat a pan and dry roast 1/2 of the mustard seeds. When it just begins to splutter switch off the flame and grind this into a coarse mixture and keep aside.

Heat oil in a pan and add the rest of the mustard seeds. When it splutters add green chilly,garlic,ginger and curry leaves. Add the chopped capsicum and saute in medium flame for 4-5 minutes or till it becomes soft. Add chilly powder,fenugreek powder and asafoetida. Strain the water from the mangoes and add along with half cup of hot boiling water.Allow the gravy to thicken.

  Switch off the flame and add chopped mangoes, vinegar (optional) and coarsely grounded mustard seeds and mix well. Serve with rice.


Try this,
Hope you will all enjoy!

Friday, August 25, 2017

Quail/Kada Fry



Quail/Kada Fry

Today's recipe is a Kerala  delicacy, spicy deep fried Quail/Kada.It had been years since we had any and so when we found this in our local Mediterranean store, I was super excited.Crispy kada fry was the first thing that came to my mind. Quail is small bird but its meat is tasty, tender and succulent.I remember my grandmother saying that quail and its eggs are healthier than chicken. This is an easy to cook recipe with wonderful flavor of aromatic spices,  curry leaves and coconut oil.Try this recipe,you will surely love it


Ingredients
 
Quail/ Kada kozhi-  5
 
To make the marinade
Ginger garlic paste- 1 tsp
Kashmiri chilly powder- 2 tsp
Add as per your spice tolerance ) 
Pepper Powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Fennel powder- a pinch
lemon juice- a few drops
Corn starch-1/2 tsp(optional) 
Salt to taste
 
Curry leaves- a few
Thinly sliced ginger- 1 tsp
Oil for frying
 


Clean and pat dry the quail and make two or three gashes. 
Mix all ingredients listed under marinade into a smooth paste.Marinate the meat for half an hour.
 
Heat  coconut oil,approximately 1 1/2 cup in a pan on medium high temperature.  Fry in batches, one side for about four to five minutes. When one side is crispy turn around and  fry the other side.
Add the curry leaves and the sliced ginger at this stage for more flavor and taste. 
Fry till the kada/quail  is cooked and crispy.It will take around 10-12 minutes.You can drizzle a few drops of lemon juice before serving.



Try this,
Hope you will all enjoy!

Thursday, August 24, 2017

Bibingka/Filipino Coconut Rice Cake




Bibingka/Filipino Coconut Rice Cake

Coconut rice cakes is a treat for all coconut lovers. Bibingka is sweet, with irresistible flavor and taste.I love this recipe because it is so easy to make.Sweet rice flour and coconut milk makes this cake spongy and light. The crumble topping is crispy and sweet with coconut and palm sugar. I changed the original recipe slightly by adding one cup of all purpose flour,but you can make this is with sweet rice flour.Filipino coconut cakes are usually made in a pan with banana leaves lining.Since I did not have banana leaves I used the regular parchment paper.Try this, you will surely love it.


Ingredients
Rice flour- 2cups
All purpose flour- 1 cup
Baking powder- 1 1/2 tsp
Salt- 1/2 tsp
Sugar- 1 cup
Eggs-3
Butter- 1/2 cup
Grated coconut- 1cup
Thick coconut milk-2 cup
Milk - 1 cup
Palm sugar or brown sugar- 3 tbs




Pre heat oven to 350 degree F. Prepare cake tin and line with banana leaf of parchment paper.

In a bowl mix rice flour, all- purpose flour, salt, and baking powder and set aside.
In a large mixing bowl beat eggs and  sugar till light and fluffy. Add melted butter, coconut milk and milk and mix well. Fold in the dry ingredients along with half cup of grated coconut.
Pour this into prepared cake tin. Mix palm sugar  with the rest of the coconut and sprinkle on top of the batter.
Bake for one hour.  Allow to cool in pan. When it cools down completely cut into slices and serve.

Try it,
Hope you will all enjoy!

Monday, August 21, 2017

Ambul Thiyal/Sri Lankan Tamarind Fish





Sri Lankan Tamarind Fish

Sri Lankan fish curry is delicious and very similar to Kerala fish curry. I once tried a fish stew and it was very tasty and I was looking for some good fish recipes to try. This recipe is adapted from the book Sri Lankan Cooking, by Douglas Bullis and Wendy Hutton.This is a very unique preparation, tangy and spicy and this curry can be preserved in room temperature for 3-4 days. This curry is best when served with plain rice or with orutti/rice flat bread.

Ingredients
Fish- 1 kg
Ginger- 2 inch thick piece
Garlic- 5 cloves
Shallots- 8-10
Onion thinly sliced-1
Kudampuli/gambooge- 3-4 
(you can also use tamarind pulp)
Kashmiri Chilly powder- 2 1/2 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 2 tsp
Garam masala- 1/4 tsp
Whole spices- clove-2, green cardamon- 2 Cinnamon stick- 1 piece
Pandan leaf- 2 small piece 
Curry leaves
salt to taste
oil


Soak kudampuli/gambooge in half cup of hot water and set aside for half an hour.

In a pan add all the spice powders and dry roast for two to three minutes (till it is reaches smoking point). Set this aside and in the same pan add two tsp of oil and saute sliced shallots, garlic,ginger and pandan leaf till it is golden brown.

Put this sauteed onion, roasted spices and the kudampuli into a blender and make it into a fine paste.

Marinate the fish with this paste and salt set aside for 10 minutes.

Heat oil in a heavy bottom pan or clay pot and add the whole spices. After a minute add the sliced onion and curry leaves. Saute till golden brown.
 Layer the fish and fry in medium flame till one side is crispy. Gently flip the fish and cook the other side. Add half cup of water, cover and cook for 10 minutes. Remove the lid and continue cooking till the gravy is thick. Serve with rice.



Try this,
Hope you will all enjoy


Monday, August 14, 2017

Sweet Mango Chutney



Sweet Mango Chutney
Sweet and spicy mango chutney is  a classic Indian condiment that can be served with flat bread or any spicy dish.It is a aromatic relish made with sweet mangoes. Use mangoes which are just ripe, firm and not yet soft. This can be preserved in air tight jars for several day. Try this,you will surely love it.

Ingredients
Mangoes- 3 large
(firm and just ripe mangoes)
Sugar-1 cup
Salt- 1 tbs
Ginger- 2 inch piece
Garlic- 3 cloves
Vinegar- 1 1/2 cup
Chilly powder- 2 tsp
Chilly flakes- 1/4 tsp
Mustard seed- 1 tsp

Cloves- 3-4



Make a paste of ginger, garlic and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste.

In a heavy bottom pan add sugar and vinegar and simmer for 5-6 minutes till the sugar melts.

Add the ground paste and simmer for another 3-4 minutes before adding the rest of the ingredients.

Continue to cook in low flames for 15 to 20 minutes till the mangoes are soft and the chutney thickens.Remove from heat and allow to cool. Pour into sterilized air tight glass containers and store.



Try this,
Hope you will all enjoy!


Kozhikodan Ayala Mulakittathu



Kozhikodan Ayala Mulakittathu

Today's recipe is a spicy  mackerel curry. Different regions of Kerala have their own version of fish curry and this is north Kerala style fish curry. I usually make fish curry with kudampuli/gambooge. But in this curry tamarind/valanpuli/sambar puli is used. My grandmother who is from Trivandrum also uses tamarind to make fish curry. Try this spicy and tasty fish curry,you will surely love it.

Ingredients
Ayala/Mackerel- 1 kg
( or any fish of your choice)
Pearl onions sliced - 3/4 cup
Tomato-2
Ginger thinly sliced- 2 tbs
Garlic crushed- 2 pods
Turmeric powder- 1/3 tsp
Kashmiri chili powder-2 1/2  tsp
( adjust according to spice tolerance)
Coriander powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Pepper powder- 1/2 tsp
Fennel seed powder- 1/4 tsp
Tamarind- 1 small lemon sized
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil
salt to taste




Clean fish and cut into pieces. Slice pearl onions, ginger and garlic.Soak valanpuli in  half cup of water and set aside.

First add sliced onions, ginger,garlic , curry leaves, tomatoes the spice powders and salt into a pot. Using you hand mash them and combine well. Into this add tamarind pulp and  enough water to cook the fish. Put this on the stove and bring it to a boil. Slide in the fish pieces, cover and cook for 15-20 minutes till gravy thickens and the fish is cooked.
Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add one tsp of sliced pearl onions and curry leaves . When it turns golden brown drizzle over the curry.Serve with rice

Try this
Hope you will all enjoy!

Sunday, July 30, 2017

Ellum Kappa/ Kappa Biriyani




Ellum Kappa/ Kappa Biriyani

Ellum Kappa is a yummy combo of meat and tapioca. It is commonly found in tattukadas or Kerala fast food joints.It is also known as kappa biryani or asiad.This is a humble common man's food. Ellum kappa or meat with bone is a one pot meal and simple to make. Ellum Kappa is served in Christian families of central Kerala to guest on wedding eve.Today you can easily find this is road side restaurants  and even in  star hotels .

Ingredients

Beef - 1 Kg

Shallots- 1 cup

Crushed ginger and garlic- 2 tbs
Green chilly - 3-4
Chilly powder-2 tsp
Turmeric powder- 1/2 tsp
Coriander powder 1 tsp
Pepper powder-1/2 tsp
Tomato- 2
Garam masala- 1/2 tsp
Meat Masala- 1 tsp
Coconut oil
Salt to taste

To make Tapioca

Tapioca-  1 kg
Shredded coconut- 3/4 cup (optional)
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
shallot- 1
Green Chilly- 4-5
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Sliced shallots- 2-3
Coconut oil- 2 tsp

 

Clean and cut  beef into small pieces. Marinate with crushed ginger, garlic, pepper powder,turmeric powder and salt. Set this aside for half an hour.
Heat oil in a pan and saute onions till golden brown. Sir fry chopped tomatoes till it is soft.Add the marinated meat and fry the meat till it changes color to brown.Add chilly powder, coriander powder and rest of the spice powder and mix well. Add one cup of water, cover and cook in medium flame (or pressure cook) till the meat is cooked and gravy reduces and coats the meat. Set this aside.

In the meantime you can cook the tapioca. Remove the skin and chop into small pieces. Put into a large vessel and pour water to the same level as tapioca. Bring this to a boil and then stain out the water. Again put back the tapioca pieces in stove with a fresh batch of water .Add enough salt and cook till it is soft and can be easily mashed. (if there is excess water drain it out). You can just add turmeric, crushed chilly and curry leaves if you prefer or make a paste fine paste of coconut, cumin, turmeric. Crush chilly, garlic and curry leaves and mix to the paste. Blend this well with the cooked tapioca and cook for two to three minutes till the raw flavor disappears.Add the cooked meat and mix with the tapioca.Heat oil in a pan and add mustard seeds and saute sliced shallots till golden brown.Garnish on top and serve.

Try this,
Hope you will all enjoy!

Saturday, July 29, 2017

Beetroot Pickle



Beetroot Pickle

Beetroot pickle is a delicious condiment. I tried pickled beets in salads. Beetroot has its own depth of flavor and this pickle with its spicy, tart and sweet taste makes it a perfect accompaniment with rice, parthas. I found this as an interesting combo with biryani too.If you like beets try this recipe, you will surely love it.


 Ingredients
Beetroot- 3 medium sized
Ginger- 2 inch thick piece
Garlic- 6-8 cloves
Green Chilly- 3-4(optional)
Curry leaves a few
Mustard- 1/2 tsp
Chilly powder-3 tsp
(adjust according to your taste)
Fenugreek powder- 1/2 tsp
Asofetida-1/3 tsp
Salt as needed
Jaggery- one small piece
(or sugar- 2 tsp)
Vinegar-1/4 cup
Gingerly oil-  1/2 cup



Cut beetroot into small cubes into small pieces.
Heat half of the oil in a pan and add mustard seeds. When they splutter add sliced ginger,garlic,curry leaves and green chilly and saute till the raw flavor disappears.Add beetroot and salt and stir fry till the beets become soft and the raw earthy flavor of the beets disappears.
In a separate pan add the rest of the oil. When hot add the spice powders and cook in a low flame. Add this to the beet.Mix powdered jaggery and vinegar.Allow to cool and transfer into air tight jar.

Try this
Hope you will all enjoy!

Monday, April 10, 2017

Kadachakka Payasam



Kadachakka Payasam

Kadachakka/ breadfruit payasam is a quick dessert . You can make this with coconut milk and jaggery or with sugar.This is my mom's recipe. Here I have used sago pearls along with bread fruit to make this payasam. My mom some times makes it with small rice dumpling called kozhukatta.Give this recipe a try, you will surely love it.

Ingredients
Bread fruit sliced- 3 cup
Sago pearls/ chowari-1/2 cup
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3/4 cup
Powdered jaggery- 1 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Chukku/dry ginger powder- a pinch (optional)
Sliced coconut- 3 tbs
Raisins and cashew nuts- a few
Ghee- 2 tbs

 

To cook the sago boil 5-6 cups of water. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is clear and translucent.  Strain and run under cold running water and set aside.
 
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.

Chop bread fruit into thin slice. Heat one tbs of ghee in a pan. Add the sliced bread fruit and saute for two to three minutes or till it changes color to golden. Add the thick coconut milk and cook for two minutes or till it is soft. Pour the jaggery and continue to simmer for 2-3 minutes or till the payasam  thickens. Add cardamom powder, dry ginger powder and thick coconut milk and simmer in low flame for one minute.

Heat one tbs of ghee in a separate pan and fry sliced coconut,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!

Chakkakuru Ularthiyathu/Jack fruit Seeds Stir-Fry



Chakkakuru Ularthiyathu/Jack fruit Seeds Stir-Fry


Chakkakuru ularthiyathu is a quick and yummy stir fry made with jack fruit seeds.  Jack fruit is a seasonal fruit and is available this time of the year. Just like the fruits the seeds are also yummy and is used to make curries, thoran and stir fry.

Ingredients
Chakkakuru/jack fruit seeds- 1 lb
Pearl onions- 10-12
Garlic pod- 2 
Ginger chopped- 1/2 tsp
Sliced coconut- 3 tbs
Dry red chilly- 3-4
Chilly powder- 1/2 tsp (optional)
Turmeric powder- 1/4 tsp
Fennel  seeds- 1/2 tsp
Garam Masala- a pinch
Curry leaves- a few
Coconut oil- 1 1/2 tbs
Mustard seeds- 1/2 tsp
salt to taste


Wash chakka kuru/jack fruit seeds. Peel off the top white skin and scrape the bottom red skin. Cut into 3-4 small pieces.
 Using a mortar and pestle  crush 3-4 pearl onion and ginger. Add this to the chopped jack fruit seeds along with turmeric, salt and half cup water. Cover and cook till it is soft and tender.
 In the mortar pestle crush the dry red chilly, fennel seeds,shallot,garlic and a few curry leaves.
Heat coconut oil in a pan and add mustard seeds. When it splutters add the sliced coconut and saute till it turns golden brown. Next add the crushed shallot mixture and a few curry leaves  saute till it turns golden brown. Add chilly powder, garam masala and the cooked jack fruit seeds and stir fry in medium high heat for two to three minutes.  Serve as a side dish for rice.

Try this
Hope you will all enjoy!

Wednesday, April 5, 2017

Jathikka Achar/Nutmeg Fruit Pickle



Jathikka Achar

Today's recipe is a spicy and tasty pickle-Jathikka Achar.It is made with of nutmeg fruit/Jathikkathodu. This is a guest post .Today I am extremely delighted, to have as a guest,  my dear mother-in-law. She is wonderful cook and a big supporter of this blog from the beginning.  A few days backs we were discussing over phone about various recipes and she agreed to share this recipe.She made this pickle and clicked pictures . Thanks Ammachi for sending this recipe to share.

Nutmeg is a popular spice used in cooking and baking .The nutmeg fruit is the fleshy outer covering. It splits open when the nutmeg is ready for harvesting. The nutmeg seeds/kernel is  wrapped with a lacey red covering or aril (mace) which is also used as a spice. Both nutmeg and mace are extremely aromatic spices with a mildly sweet flavor.Nutmeg is rich in antioxidants and is used in traditional medicine to enhance digestion,as a pain reliever, anti depressant and also used for  skin care.Just like the seed the fruit also has great nutritional value. In Kerala it is used to make chutney/chammanthi, pickle and wine.The fruit is candied in Indonesia and iced nutmeg juice made with the fruit is a famous beverage in the streets of Penang. This is a simple and easy to make pickle.

Recipe courtesy: Mrs. Beena Murali

Ingredients
Jathikkathodu/Nutmeg fruits- 10
Garlic - 10-12 pods
Ginger sliced- 2 inch thick piece
Mustard powder- 1/2 tsp
Kashmiri chili powder - 3 tbs
Fenugreek powder- 3/4 tsp
Asafoetida- 3/4 tsp
Salt to taste
Gingerly oil- 1/3 cup
Vinegar- 1/3 cup




 Cut the jathikkathondu/ nutmeg fruit into thin slices and set aside (you can also steam it to make it soft, but it will reduce the shelf life of the pickle). Dry roast mustard for two minutes and make it into a coarse powder.
 Heat gingerly oil in a pan add the sliced garlic and ginger and saute for a minute  or till the raw flavor disappears. Add the sliced nutmeg fruit and saute for three to four minutes or till it becomes soft. Add the spice powder and salt and mix for a minute. Switch off the flame and mix vinegar. When it cools down store in air tight jars. It will be ready to use within two or three days.

Try it,
Hope you will all enjoy!

Raspberry Cream Cheese Danish




Raspberry Cream Cheese Danish

Cream cheese danish is one of my favorite pastry. It is quick and easy to make if you have store brought puff pastry sheets. Cream cheese with fresh fruit makes a delicious filling. But you can also make sauce or use jam filling.The flaky buttery puffs with creamy fruit filling is super delicious. Try this, you will surely love it.

Ingredients
Puff pastry sheet- 2
Cream cheese - 8 0z.
Powdered sugar- 3/4 cup
Fresh raspberries- 3/4 cup
(or any fruit jam)
Flour- 1 tbs
Vanilla essence- 1 tsp
Chopped nuts- 1 tbs
Egg white-1


Using a hand mixer whip cream cheese till soft and creamy. Add confectionery sugar and whip till well blended. Finally add vanilla essence and flour and whisk till it is creamy.Add raspberry and fold in. Refrigerate till ready to use.

Thaw puff pastry sheet according to package instructions. Pre heat oven to 375 degree F.
Spread the puff pastry on an ungreased baking sheet. Spread the filling towards the center of the dough leaving 3 inches on both sides. Cut 1 inch thick diagonal strips on both sides of the filling. Fold and seal top and bottom. Take each strip and fold over the filling in an angle, alternating sides each time to create a braid pattern. When you reach the bottom tuck the last strip underneath the pasty to seal.Brush the top with egg white and sprinkle chopped nuts like almonds or walnuts.Bake this for 15-18 or till the top turns crispy and golden. Allow the pastry to cool down.
Dust with confectionery sugar or drizzle icing over the danish, slice and serve.


Try this,
Hope you will all enjoy!

Thursday, March 23, 2017

Varutharacha Kanava Curry




Varutharacha Kanava Curry

Kanava /Koonthal/ squid is a yummy sea food delicacy and can be prepared in different ways. In Kerala we make roast or curry with kanava/squid. It can be prepared like regular fish curry with kudampuli. This is also a traditional version; varutharacha kanava curry and is made with roasted coconut.The gravy or masala has a distinct aroma and enhances the taste of the curry. Try this you will surely love it.

Ingredients
Kanava-1 lb
(I used 2 medium sized squid)
Onion- 1
Tomato-1
Ginger- 1 inch thick
Turmeric powder- 1/4 tsp
Kudam puli- 2 pieces
Pepper powder- 1/2 tsp
Salt to taste

To roast and grind
Coconut-1 cup 
Pearl onions-5-6
Fenugreek seeds - a few
Dry red chilly- 3
Coriander seeds- 1 tbs

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


  In a pan add one tbs of oil and add grated coconut, sliced shallots, dry red chilly , coriander seeds and fenugreek seeds. Roast this in medium heat till it turns brown. Add  chopped tomato and  stir fry till it tuns soft and oil separates. When it cools down blend into a fine paste.


Clean kanava and cut them into small strip or cubes. Mix with turmeric powder, sliced onion,chopped ginger, pepper powder,  salt and mix well .  Add kudam puli and one cup of water, cover and cook for five to six minutes.When it is cooked and soft pour in the roasted coconut paste and mix. Adjust consistency by adding enough water. Simmer in low flame for two  to three minutes and switch off the flame.

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

Tru this,
Hope you will all enjoy!

Monday, February 27, 2017

Jamaican Jerk Chicken



Jamaican Jerk Chicken

Jerk chicken can be grilled or baked and is a no fuss chicken recipe. Jerk refers to the wet marinade that makes this chicken so flavorful and yummy. You can find pre made jerk dry rub mix in the store but this time I decided to try making my own home made marinade. Scotch bonnet or the habanero chilly , all spice berries, scallions, herbs and pineapple makes this marinade spicy hot with a hint of sweetness. I adapted this recipe form the cook book Chicken :60 Simple Recipes for Great Home Cooking. Try this you will surely love it.

Ingredients
Chicken joints- 4
Shallots- 3
Scallions- 2 chopped
Habanero-4-5
(this is less spicy than scotch bonnet
adjust according to taste)
Thyme- 1/2 tsp

Ginger and garlic paste- 1 tsp
All spice berries- 1 tbs
Black pepper- 1/3 tsp
Cinnamon- 1/3 tsp
Nutmeg- a pinch
Pineapple chopped-3 tbs
Dark brown sugar- 1 tbs
Rum - 1 tb(optional)
Salt to taste
Oil- 2 tbs



Clean and pat dry chicken and set aside.
Put the rest of the ingredients into a food processor and blend into a smooth thick paste. Adjust according to taste or the spice level. You can double the recipe and store in refrigerator for one week.
Make deep slashes on the chicken and marinate the chicken with this paste. Refrigerate it over night or for at least three hours.
Place the marinated chicken into a roasting pan and roast in pre heated oven at 400 degree f for 30- 40 minutes.
Serve with rice. I served with Brown rice with coconut and green peas.


Try this,
Hope you will all enjoy!

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