Kitchen Corner-Try It

Mambazha Kalan Kalan is an important dish in the Kerala sadhya menu. It is a flavorful yogurt and coconut based curry.I have already posted the traditional sadhya style kalan. This one is flavorful sweet and sour version with ripe mangoes or mambazham. Kurukku Kalan/katti kalan with vegetables is a specialty in Central Kerala. It has a thick consistency and is served as side dish. It is also popular in South Kerala where it is a thinner gravy and is served over rice. Ingredients Ripe Mangoes -2 Pepper powder- 1 tsp Turmeric powder- 1/3 tsp Ghee- 1/2 tsp Salt to taste Yogurt- 1/2 liter Fenugreek powder- 1/3 tsp To make a paste Coconut- 1  1/2 cup Cumin- 1/2 tsp Green chilly- 3 Curry leaves-2-3 For the tempering Mustard seeds 1/2 tsp Fenugreek seeds- 1/3 tsp Dry red chilly- 2 Curry leaves  a few Oil- 2 tsp   Cut mangoes into small pieces.Mix pepper powder with little water and strain it with a thin cloth. In a pot add this water alo...

Bread Bonda/ Fried Bread  Balls with Potato Filling Bread bonda is a crispy, light bite to indulge with a cup of tea. This delicious tea-time snack has a delightfully crispy bread crust and a potato filling. You can use up the leftover bread slices, and the filling is spiced mashed potatoes. The filling is placed in the center, shaped into a ball, and coated with bread crumbs for extra crunch. The balls are deep-fried till they attain a crispy golden exterior. Bread bonda has the same delicious filling as potato bonda . But instead of a batter for coating, we are using bread. Bread Bondas is a simple and delicious snack. It is heartwarming and will make you nostalgic. It was a favorite in our college canteen menu and served with chutney, ketchup, and hot tea. When I was in school and college, mom meticulously packed lunches for us, and silly me was jealous of my friends who eat canteen food. I was the lucky, oblivious person because mom packed delicious lunches. I was curious ...

Semiya/Vermicelli Upma Semiya/Vermicelli upma is a quick and filling breakfast. There are sweet and savory recipes with vermicelli. Upma is a popular south Indian breakfast. Add vegetables of your choice to make this light and healthy. Ingredients Semiya/Vermicelli- 1 cup Onion medium- 1 Ginger chopped- 1 tsp Green Chilly-2 Mixed vegetables chopped- 3/4 cup (carrots, green beans ) Chopped dates- 2tbs Cashew nuts- 5-6 Water- 2 1/3 cup Salt to taste Sugar-1/2 tsp Mustard seeds- 1/3 tsp Urad dal- 1 tsp Ghee- 1 tsp Hing- a pinch Curry leaves- a few Heat one tsp ghee in a pan and roast semiya/vermicelli in medium flame for about 3-4 minutes or till it slightly changes to golden. Keep this aside. In the same pan heat oil and add mustard seeds and when it splutter add urad dal and cashew nuts. Fry till nuts change color. Saute chopped dates, curry leaves and hing. Next goes in chopped onion,green chilly and ginger. Fry till it becomes golden brown. ...

Paneer Pakora Pakoras/pakodas are yummy tea time snack and also served as appetizers. They are batter dipped and deep fried. You can make pakoras with sliced vegetables or meat. This one is made with paneer. Ingredients Paneer cut into thin slices- 12-14 pieces Gram flour- 3/4 cup Rice flour- 2 tbs Chilly powder- 3/4 tsp Turmeric powder-1/3 tsp Coriander powder- 1/2 tsp Amchur powder- 1/3 Cumin powder-a pinch Ginger garlic paste- 1/2 tsp Chopped coriander leaves- 2 tsp Salt to taste Oil for frying Cut paneer into small thin slices. Make a batter with rest of the ingredients except oil. Batter should be a medium thick consistency. Dip each piece of paneer into the prepared batter, coat evenly and drop into hot oil and fry this on both sides. Fry each side for two minutes on medium flame. When it is slightly brown and crispy remove from oil and place  fried pakoras on a paper towel so that the excess grease is removed. Serve this with dates and tamarin...

Chocolate Heart of Darkness Cakes This is baking partners second challenge recipe for April 2015. It is mini warm molten chocolate cake with a gooey chocolate center. These are highly addictive and can be served warm just like itself or with ice cream. The chocolaty center is attained from frozen truffles with melts as they bake in the oven. Thanks Swathi for giving me the opportunity to suggest recipes for this month's challenge. These cakes was in my to do wish list. I am so happy that I finally got and opportunity to try them. Recipe source:Death By Chocolate Cakes  By  Marcel Desaulniers To make Chocolate truffle 8 ounce semisweet baking chocolate heavy cream- 3/4 cup For the cake Butter- 5 ounce cut into pieces+ 2 tsp melted All propose flour- 2/3 cup Unsweetened cocoa- 1/2 cup Semi sweet baking chocolate- 8 ounce Egg-3 large Egg yolk- 2 granulated sugar- 1/2 vanilla extract- 1 tsp To make the truffles Place 8 ounce semi sweet ch...

Chocolate Pecan Cookies Baking partners challenge this month was to attempt one gluten free recipe.For me it was intimidating as I have never tried flour less baking. Swathi recommended Dominique Ansel's chocolate pecan cookies. These cookies are utterly addictive, chocolaty goodness. They are light and crispy in the outside with a soft gooey center.This recipe is a keeper and currently my kids favorite chocolate cookies. The original recipe has cornstarch,but they turned out a little flat. Then I tried using almond flour/meal and it came out well.Thanks Swathi for the recipe. Recipe Source:  The Secret Recipes by Dominique Ansel Ingredients Dark Chocolate Chips- 2 cups (12 ounce) Unsalted butter- 3 tbs+ 1/2 tsp Granulated Sugar- 1 cup+ 2 tbs Almond Flour- 1/3 cup (or 1/4 cup corn starch) Baking powder- 3/4 tsp Salt- 1/2 tsp Egg- 3 Coarsely chopped Pecans- 1/2 cup Day one making the dough Melt chocolate chips in a double boiler. Fill the pot with ab...