Thursday, October 30, 2014

Bottle gourd/ Churaykka pachadi

Bottle gourd/ Churaykka pachadi

Churaykka/Lauki/bottle gourd is used in stews and curries and becomes soft and juicy when cooked. Pachadi is a simple side dish popular in Kerala made with spiced and seasoned yogurt. When cooked churaykka pachadi tastes similiar to vellarikka/cucumber pachadi. Try this cooling and refreshing pachadi,you will surely love it.

Churakka chopped -2 cups
Green chilly- 2
Salt to taste

To make a paste
Coconut- 1/4 cup
Cumin-a pinch
Mustard seeds- 1/3 tsp
Garlic- I clove (optional)
Yogurt- 1 1/2 cup
Mustard seeds- 1/2 tsp
Dry red chilly-2
Curry leaves- a few
Coconut oil- 2 tbs

Peel churakka, remove seeds in the center and cut bottle gourd into thin small pieces. Cook this along with green chilly, salt. Cover and cook in low heat. Vegetable will start oozing water and will get cooked. Allow this to cool down a bit.

Make a fine paste of coconut, cumin,mustard seeds and garlic.Mix this into yogurt and whisk . Pour this to the cooked  bottle gourd and mix well. Put it back to stove and simmer in low flame for one minute  till it gets warmed up. Switch off the flame.
Note : do not put in a high heat nor cook too much,otherwise the yogurt will separate.

Heat oil and add mustard seeds and when it splutters add dry red chilly and curry leaves and fry. Add this to the curry and mix well,serve with rice.

Try this,
Hope you will all enjoy!

Tuesday, October 28, 2014

Garlic and Dates Pickle

Garlic and Dates Pickle

A spicy and sweet garlic and dates pickle for all pickle lovers out there. This pickle is made with fresh garlic and dates. You can  substitute dates with raisins. Garlic has a strong pungent flavor .But as the pickle sits matures for a few weeks it becomes soft and the intense flavor reduces to a sweet garlic smell,this combined with the sweet dates makes it very appetizing. Try thus you will surely love it.

Garlic-1 cup
Dates whole- 15-20
Chilly powder-4 tbs
(or according to your spice tolerance)
Fenugreek powder-1  tbs
Mustard powder- 2 tsp
Asafoetida- 1 tsp
Salt- to taste
Sugar - 1 tsp
Gingerly oil- 1/3 cup
Vinegar- 1/3 cup

Steam dates for three minutes and keep aside. When it comes to room temperature use paper towel and pat them dry.  Peel garlic and keep aside. Here I used whole garlic. You can also slice them.
Note: This recipe is for instant pickle. If you can allow it to mature for a few weeks,there is no need to steam the dates
Heat gingerly oil in a pan and add the garlic and fry till it slightly changes color to golden  or till there is a nice aroma. Switch off the flame and after a few seconds, when the oil is still hot add all the spice powders, salt and sugar and mix well.  It will bubble and the spices will get slightly roasted. Put it back to stove on low flame. Add dates and mix well. Switch off flame,check salt at this stage and finally add the vinegar.. When completely cooled store in air tight jars.

 Try this
Hope you will all enjoy!

Monday, October 27, 2014

Pepper Sardine

Pepper Sardine

Sardine is very common sea food in Kerala. This is a recipe which we tried during our recent visit to India. It was from my mother-in laws recipe book collection . It was a quick and easy recipe and it was learning experience and great fun to experiment some rare authentic recipes with my mother-in-law.Thanks Ammachi for this recipe.

Sardine is a small oily fish found in plenty in the Indian Ocean.There are different types of sardines world wide and are rich in protein, calcium and fatty acids. Pepper sardine is a healthy and tasty version with the flavor of pepper and the  sourness of gooseberry. This recipe is a keeper which you would love to try again and again.

Sardine- 1 lb
Shallots- 1/2 cup
Ginger -i inch thick piece
Garlic- 4-5 cloves
Tomato-2 small
Turmeric powder- 1/3 tsp
Crushed dry gooseberry- 2 (or you can add fresh)
Chilly powder-1 tsp
Pepper powder- 3/4 tsp
Coriander powder- 1/2 tsp
Thick tamarind paste - one tsp
Salt to taste
Curry leaves- a few

To temper
Mustard seeds- 1/2 tsp
Fenugreek seeds-a few
Sliced shallots- 1 tsp
Dry red chilly-2
curry leaves- a few

 Clean sardine and keep aside. Crush shallots, ginger and garlic and dry goose berry. Chop tomatoes into small pieces.
Place all this crushed masala in a pan ( preferably manchatti) and add chilly powder,turmeric powder. coriander powder,thick tamarind paste, chopped tomatoes, curry leaves and salt. Mix well and add one cup of water. Bring this masala to a boil and reduce till the gravy thickens a bit. Remove half of the masala from the pan and place the sardines in single layer. Spread the rest of the masala on top and sprinkle pepper powder on top.Cover and cook in medium flame till the fish is soft . Heat oil in another pan and temper with mustard seeds and fenugreek seeds. When it splutters add onions,dry chilly and curry  leaves and fry till crisp. Pour over the sardine masala. Serve with rice.

Try this
Hope you will all enjoy!

Monday, October 20, 2014

Cranberry Banana Bread

Cranberry Banana Bread

This is the regular banana bread with twist to make it more interesting. It has a citrus flavor from lemon and the tart from cranberries. It is a wonderfully moist bread perfect for a holiday breakfast.Try this you will surely love it.

All purpose flour- 3 cup
Butter- 1/2 stick/4 tbs
Baking powder- 1 1/3 tsp
Baking soda- 3/4 tsp
Salt- 1/2 tsp
Sugar- 3/4 cup
Lemon juice- 3/4 cup
Lemon  zest- 1 tsp
Cranberries dry- 1/3 cup (Soaked in wine)
Vanilla essence- 11/2 tsp

Pre heat oven to 375 degree F.
In a bowl mix together flour, baking powder,baking soda,salt and set aside.
Whisk butter and sugar till it is light and fluffy. Add egg and beat till thick and pale. Add mashed banana, lemon zest, lemon juice and vanilla extract and mix.
Strain the cranberries and mix with one tsp of flour. Grease and dust cake tin with flour and set aside.
Add the dry ingredients and cranberries and  fold in.
Pour into prepared loaf tin and bake for 35- 40 minutes or until a tooth pick inserted in the center comes out clean. Allow this to cool in the pan/loaf tin.Run a knife around the edges of the cake tin to loosen the loaf. Allow it to cool down completely before slicing.

Try this
Hope you will all enjoy!

Lima Beans and Potato curry

Lima Beans Potato curry

Potato curry is a quick side dish for chapatis. I got this healthy lima beans for the first time. It turned out to be a good combo with potato. Lima beans has a smooth buttery texture.It is healthy beans rich in dietary fiber and nutrients.  I used frozen Fordhook lima bean and it does not take much time to cook.Try this,you will surely love it.

Frozen lima beans- 1 cup
Potatoes-2 medium
Onion - 1 medium
Ginger garlic paste- 1 1/2 tsp
Tomato puree- 1/4 tsp
Cashew nut paste- 1/4 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Green chilly -1
Coriender powder- 1 tsp
Garam masala- 1/2 tsp
Coriander leaves- a few
Butter - 1 tsp
Oil and salt to taste

Wash and boil potatoes till it is soft and cooked. Chop into cubes. Steam lima beans for 4-5 minutes till it is cooked ( or boil for 4-5 minutes and drain out the excess water).
Soak cashew nuts in water (10-12) and make a fine paste.
Heat oil in a pan and saute onions, green chilly and ginger garlic paste,till golden brown. Next add the tomato puree and cook for two minutes followed by the cashew nut paste. Saute till oil separates. Next add the spice powders  cooked potatoes and lima beans. Adjust consistency by adding enough water. Mix well and allow the curry simmer for three to four minutes or till the gravy thickens. Garnish with coriander leaves and one tsp butter.Serve withe chapatis/rotis.

Try this
Hope you will all enjoy!

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