tag:blogger.com,1999:blog-29381596721458498782024-03-16T12:25:36.681-07:00Kitchen Corner-Try ItSuja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.comBlogger809125tag:blogger.com,1999:blog-2938159672145849878.post-4872337047143595622023-05-05T15:30:00.000-07:002023-05-05T15:30:02.658-07:00Mushroom Kung Pao- Oyster Mushroom recipe<div class="separator" style="clear: both; text-align: center;">
<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgT5zQ7EOem_kmw_0kwj3XEUCSIKSuncGDab94QLDpGrR0O6b6wq1bmq71tL2q0GStBNtjHfpZ8FTNky7iXc5U_4RMY07z8kmFPt8KD_SzRu8hovs63QWTE17hJPEiGdLnspkN6dHr4KPO85axW08QmJ4wGA15oXQhNUnhC5UxRwVn-QyQtMKcGHdxs=s3602" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3443" data-original-width="3602" height="633" src="https://blogger.googleusercontent.com/img/a/AVvXsEgT5zQ7EOem_kmw_0kwj3XEUCSIKSuncGDab94QLDpGrR0O6b6wq1bmq71tL2q0GStBNtjHfpZ8FTNky7iXc5U_4RMY07z8kmFPt8KD_SzRu8hovs63QWTE17hJPEiGdLnspkN6dHr4KPO85axW08QmJ4wGA15oXQhNUnhC5UxRwVn-QyQtMKcGHdxs=w662-h633" width="662" /></a></div><p style="text-align: center;">Mushroom Kung Pao<br /></p><p style="text-align: left;">
Kung Pao chicken is one of my favorite takeout recipes, and this vegetarian version with mushrooms tastes just delicious. Mushroom Kung Pao is my best healthy weeknight dinner. I finally hit my stride! This homemade version is easy to put together and better than takeout. Kung Pao is a popular Chinese dish from the Szechuan region. It is irresistibly appetizing and is savory, salty, and spicy. I like cooking it for dinner. Lunches are sometimes leftovers. Mushroom Kung Pao is a much-loved dish at home, so I always make a big batch. The mushrooms can be stir-fried quickly or batter-fried in hot oil for a crisp texture. Mushroom Kung Pao is an impressive dish, great for meal prep, and perfect for entertaining.<br /><br /><b>Black oyster mushrooms</b> add an interesting savory, umami taste, and it is best fried or sautéed. They are soft, slightly chewy, with a meaty texture. It is a delicious alternative to meat or poultry. Oyster mushrooms are a good source of dietary fiber, protein, and anti-oxidants. Mushroom Kung Pao looks appealing, with brilliant contrasting colors and textures of crisp fried mushrooms, crisp veggies, and crunchy peanuts. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEia6bfpGG4yVIVm5ILQRS2o2nScgMFUfBX2Xz4XWNuBk9XUH6iQzWfj9fmP8Lr0dhm2vGSpy15A3ShCtR9kMfWLfCRsWGeBcX3YTWb7wBCgbU6Ljbhh95NDeYXZ3D8bBQ0XVQh0CASxkBLpxKIxKGV-hMbhvzfkPmoD-sfLr-iC_OcnPKYy9Ma-01y9=s4367" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3295" data-original-width="4367" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEia6bfpGG4yVIVm5ILQRS2o2nScgMFUfBX2Xz4XWNuBk9XUH6iQzWfj9fmP8Lr0dhm2vGSpy15A3ShCtR9kMfWLfCRsWGeBcX3YTWb7wBCgbU6Ljbhh95NDeYXZ3D8bBQ0XVQh0CASxkBLpxKIxKGV-hMbhvzfkPmoD-sfLr-iC_OcnPKYy9Ma-01y9=w640-h482" width="640" /></a></div><p>For every Chinese recipe, <b>the sauce</b> is the key component. The thick, velvety sauce coats each piece of fried mushroom so perfectly and makes it delicious.<i> Szechwan</i> pepper, chili garlic sauce, and black pepper add a peppery spiciness to the sauce.<i> Szechwan</i> pepper has a tingling, almost numbing sensation and kicks the spiciness up a notch higher. The sauce is good with chicken, seafood, and veggies. For the quick stir fry, I have used onions and bell pepper. You can use red and green bell peppers, zucchini, celery, etc. Roasted peanuts add a delightful crunch. <br /></p><p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCowEQM-EvQULauAw_16nvJanRTJlip8EuKmiHM7gCbgyBeDCQdOBXPg2Ctsvel6IblK-W-TiJfoQfcus5an45S94_DBeJXh-9nAc0HQcdzou_GfbqDLaZX7aYGirewhmvUuzrLvwXMpEI0P1IIj-BBu82dQbJoJ05uqf6XhS8SurSoArGcy6DkkQZ=s4246" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3443" data-original-width="4246" height="518" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCowEQM-EvQULauAw_16nvJanRTJlip8EuKmiHM7gCbgyBeDCQdOBXPg2Ctsvel6IblK-W-TiJfoQfcus5an45S94_DBeJXh-9nAc0HQcdzou_GfbqDLaZX7aYGirewhmvUuzrLvwXMpEI0P1IIj-BBu82dQbJoJ05uqf6XhS8SurSoArGcy6DkkQZ=w640-h518" width="640" /></a></p><p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi55DXuF4YX1I9YWyW_P7Mieb4wyZ1W49QM1azI4x-iu5JhomdzXIh65j8dvoTEPlZlr9Nn-GL7-l8CQMQL94KpQ-cWwRUBhyQyekiwlqL7lxcVG4QOL0gfS_IPfpq4ihDwilE109DAMlRZ12q4-T2lY8jabTuNYPM_YE3WSHpOmUGpmdDuFnCPk76X=s3960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3454" data-original-width="3960" height="558" src="https://blogger.googleusercontent.com/img/a/AVvXsEi55DXuF4YX1I9YWyW_P7Mieb4wyZ1W49QM1azI4x-iu5JhomdzXIh65j8dvoTEPlZlr9Nn-GL7-l8CQMQL94KpQ-cWwRUBhyQyekiwlqL7lxcVG4QOL0gfS_IPfpq4ihDwilE109DAMlRZ12q4-T2lY8jabTuNYPM_YE3WSHpOmUGpmdDuFnCPk76X=w640-h558" width="640" /></a><br />
</p><p style="text-align: center;">Mushroom Kung Pao- Oyster Mushroom recipe<br /></p><p><u><b>Ingredients</b></u><br />Black oyster mushroom- 1 lb<br />Onion - 1 medium<br />Bell pepper- 1 medium<br />Szechwan pepper- 1 tsp<br />Chicken or vegetable stock - 1/2 cup<br />Vinegar- 1 tsp<br />Soya Sauce- 2 tbs<br />Dark Soya sauce- 1 tsp<br />Hoisin sauce- 1 tsp<br />Oyster sauce- 1 tsp<br />Chili garlic sauce- 1 tbs<br />Pepper powder- 1/2 tsp<br />Dry red chilly- 2<br />Sugar- 1 tsp<br />Egg - 1<br />Roasted peanuts- 3 tbs<br />Corn starch- 2 tbs<br />peanut oil for frying <br />
<br />Clean and cut mushrooms. In a bowl, add one egg and corn starch. Whisk into a light, thin batter. Season it with salt and pepper. Heat oil in a pan, dip the mushroom in the batter and carefully drop it into the hot oil. Deep fry till crisp and golden. Fry mushrooms in batches, drain, and set aside.<br />In a saucepan, add the chicken stock, vinegar, sauces, pepper powder, and sugar. Simmer in low heat for two minutes. Allow the sauce to thicken and switch off the flame. <br />Cut onions and bell pepper into cubes. Dry roast peanuts and set them aside. Dry roast Szechwan pepper and blend into a coarse powder<br />Heat one tsp of oil in a pan and saute garlic, dry red chilly, and onions till golden brown. Add the cubed bell pepper, and saute in high for one minute. Add the fried mushrooms, and the sauce and mix well. Make a slurry with chicken stock and 1/2 tsp of cornstarch and mix. Allow the sauce to thicken, and coat the mushrooms. Garnish with roasted peanuts. Serve with steamed rice.<br />
<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg64mTSpTsPuQM3KtqVog5RwUFkkdKe5o2p562UXwZyTj8A8nAF1KYsreHoALJFF3R5OasY_mpWwYOPRxHPy17U8sOUW_6MnrPPjpDnxy-CJECERld0BCjawf9-nLb9-RlabmqX1qkV5Y-FQQkHm1LtNcb0jQBYevWOH3mb4wjtj_XUhKYE2cPhOE9m=s4318" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3410" data-original-width="4318" height="506" src="https://blogger.googleusercontent.com/img/a/AVvXsEg64mTSpTsPuQM3KtqVog5RwUFkkdKe5o2p562UXwZyTj8A8nAF1KYsreHoALJFF3R5OasY_mpWwYOPRxHPy17U8sOUW_6MnrPPjpDnxy-CJECERld0BCjawf9-nLb9-RlabmqX1qkV5Y-FQQkHm1LtNcb0jQBYevWOH3mb4wjtj_XUhKYE2cPhOE9m=w640-h506" width="640" /></a></div><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWYiWOvOfwBPdXKH5wKgOb6Jlo4UyQaZo8ybsjrTWx5hNRwZS4iP_DKwPwJ34IKVK7j1eZ_YkE1fXC19kObWDWf9FvVGdnAUGFNLq3_oYuF9nEQkGGh8fp0J4kwyYud0pfKdYpS4O_qkoO2uuxsvLkPgE4dxnZdKxW1kcS4W0krNWviMY4gmn36v2P=s4345" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3338" data-original-width="4345" height="509" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWYiWOvOfwBPdXKH5wKgOb6Jlo4UyQaZo8ybsjrTWx5hNRwZS4iP_DKwPwJ34IKVK7j1eZ_YkE1fXC19kObWDWf9FvVGdnAUGFNLq3_oYuF9nEQkGGh8fp0J4kwyYud0pfKdYpS4O_qkoO2uuxsvLkPgE4dxnZdKxW1kcS4W0krNWviMY4gmn36v2P=w662-h509" width="662" /></a></div><p><b>You might also like,</b></p><p><a href="https://kichencorner.blogspot.com/2011/02/chicken-fried-rice.html"> Easy Chicken Fried Rice Recipe</a><br /><a href="https://kichencorner.blogspot.com/2020/04/zucchini-and-mushroom-chicken.html">Zucchini and Mushroom Chicken- Panda Express Inspired Recipe </a><br /><a href="https://kichencorner.blogspot.com/2021/06/easy-chicken-chow-mein-recipe.html">Easy Chicken Chow Mein Recipe </a><br /><a href="https://kichencorner.blogspot.com/2011/12/pepper-mushroom-fry.html">Pepper Mushroom Fry </a><br /><a href="https://kichencorner.blogspot.com/2019/11/crispy-salt-and-pepper-squid.html">Crispy Salt and Pepper Squid</a> <br /></p><p>Try it</p><p>Hope you will all enjoy!<br /><br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.comtag:blogger.com,1999:blog-2938159672145849878.post-82533655469980987772022-04-12T18:43:00.004-07:002022-04-12T18:43:39.619-07:0015 Easy-To-Cook Kerala Vishu Sadhya Recipes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtC5mC-YzRgRCLpBgicFAowcSGvIRqLn8XtoSWeoFG4tM5Dh0yRc-FXu-gQp4d2IL63NfdTMnnU_h1oJngvEJ9AuusoY92tfIdw8iGE8oHKj62UVCPH2i1TNMe1kd9Xj7RLP9ZVo_iPa7aS6MpXTWYGPeFRCAaPrCbMqD7e3OvnhBycIFrLKzRWjP/s3288/15%20easy%20sadhya%20recipes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2212" data-original-width="3288" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtC5mC-YzRgRCLpBgicFAowcSGvIRqLn8XtoSWeoFG4tM5Dh0yRc-FXu-gQp4d2IL63NfdTMnnU_h1oJngvEJ9AuusoY92tfIdw8iGE8oHKj62UVCPH2i1TNMe1kd9Xj7RLP9ZVo_iPa7aS6MpXTWYGPeFRCAaPrCbMqD7e3OvnhBycIFrLKzRWjP/w640-h430/15%20easy%20sadhya%20recipes.JPG" width="640" /></a></div><br /><p></p><p><i>Happy Vishu</i> to all my friends and Readers!<br />How is the <i>Vishu Sadhya</i> planning coming along for everyone? For all my Malayalee friends who are planning to celebrate this joyous festival, I am sharing a guide to preparing an easy and tasty Sadhya. Vishu celebrations are real nostalgia, the fully blossomed Kani Konna trees (Cassia fistula), Vishu Kani, new clothes, and Sadhya. Vishu Kani is beautifully arranged the night before, and the sight you see on the morning of the New year brings luck throughout the year.</p><p>Vishu celebration is not complete without the traditional vegetarian feast- Sadhya. It is served on a banana leaf, and there is a colorful array of vegetarian curries, rice, and desserts. Vishu Kanji, vishu katta or ada is served for breakfast. Sometimes non-vegetarian food is also part of the feast in some regions. In Southern Kerala, Vishu Sadhya is not so elaborate as the Onam sadhya. It is cooked with simple ingredients and seasonal vegetables. Mango, golden cucumber, jack fruit, jack fruit seeds,tender cashew nuts, plantains, papaya and gourds, and beans are used to make Vishu sadhya. <a href="https://kichencorner.blogspot.com/2014/04/sharkara-upperivaratti.html">Chips,sharakara upperi,</a> and pappadam is served with Sadhya. Pickles like <a href="https://kichencorner.blogspot.com/2011/04/sadhya-inji-curryginger-curry.html">inji curry</a>, <a href="https://kichencorner.blogspot.com/2012/08/kadumangamango-pickle.html">kadumanga</a>, and <a href="https://kichencorner.blogspot.com/2017/12/vadukapuli-naranga-currywild-lemon.html">naranga/lemon</a> pickle can be made the day before. Thoran, <a href="https://kichencorner.blogspot.com/2012/02/thakkali-pachadi.html">pachadi</a>, <a href="https://kichencorner.blogspot.com/2012/05/kalan-sadhya-style.html">kaalan</a>, olan, aviyal, <a href="https://kichencorner.blogspot.com/2011/08/chena-varutha-erissery.html">errisseri</a>,<a href="https://kichencorner.blogspot.com/2010/04/kootu-curry.html"> kootu curry</a>, <a href="https://kichencorner.blogspot.com/2010/05/palada-pradhaman-award-and-kheer.html">payasam</a> and <a href="https://kichencorner.blogspot.com/2010/06/ada-pradhamanpayasam.html">pradhaman</a> are integral in Sadhya. I have already posted a detailed list of sadhya recipes. Here are a few more recipes ideas that will help you prepare a tasty Sadhya.<br /></p><p></p><p><span style="font-size: x-large;"><u><b><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #1c1e29; margin-bottom: 0pt; margin-top: 0pt;">Inji Curry/Ginger pickle</span></b></u></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzpHe3kaYAmF9psO1IRRQYgEBS0EPOCvwskTFwMnFpDIvF4ECz_pPF9AvHnHg3m_5D0LsS-IqTkJcskCbzWfkPxxXb3bmHv39m31-_cu4rbA2IAhNEFgcBnfB5eubr1TT9c83yx9_WNA49OAPZTrjCVPpJmDOTBrea-tW34Nbqlfz5pgwACH_G38G/s3794/inji%20curry.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3450" data-original-width="3794" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzpHe3kaYAmF9psO1IRRQYgEBS0EPOCvwskTFwMnFpDIvF4ECz_pPF9AvHnHg3m_5D0LsS-IqTkJcskCbzWfkPxxXb3bmHv39m31-_cu4rbA2IAhNEFgcBnfB5eubr1TT9c83yx9_WNA49OAPZTrjCVPpJmDOTBrea-tW34Nbqlfz5pgwACH_G38G/w640-h582/inji%20curry.JPG" width="640" /></a></div><p>
<span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #1c1e29; margin-bottom: 0pt; margin-top: 0pt;"><b><i>Ingredients</i></b><br />
Thinly sliced Ginger- 3 cups<br />
Green chilly- 4-5<br />
Shallots- 2<br />
Chilly powder- 1 1/2 tsp<br />
Fenugreek powder- 1/2 tsp<br />
Tamarind- small gooseberry sized ball<br />
Jaggery grated-1 tbs<br />
Curry leaves<br />
mustard seeds- a few <br />
Salt to taste<br />
oil for frying.</span><br />
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Clean ginger and cut it into thin round slices and and fry in oil till
brown and crispy and make this into a course powder using a mixer.<br />
<i>Note: You can also chop it finely and fry and add to the curry,but cutting into thin slices ensure even browning </i>Heat oil in a pan( <i>use the same oil used for frying the ginger</i>) and add mustard seeds followed by curry leaves and fry.<br />
Next add chopped shallots and green chilly and continue to fry till slightly brown. Reduced the heat( <i>or better switch off the flame to avoid burning, mix well and then back to the stove</i>) and add chilly powder and fenugreek powder, saute for a few seconds and add the powdered ginger. Add salt and tamarind pulp( <i>extract pulp with 1/2 cup pf water</i>).
Allow this to simmer and oil to separate. Finally add grated jaggery
and mix well. Inji curry is ready. You can store this in room
temperature for up to two weeks.</p><p><span style="font-size: x-large;"><u><b><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #1c1e29; margin-bottom: 0pt; margin-top: 0pt;">Thayir Manga Curry</span></b></u></span> <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmolVSvN4K2lTPbRfm-Kbn7txUPvfpbuGl44Gg3ssUBwTjM59h6lq7Y_A1mjcLhrTnGxqaXd_kNnRJwlouV8NmU71ot5ewBzdyGrsuU6-Azl1Y1JJDauEp1rGlf_qdHXjms-IU4ttG_SvO_32GTuFTpVhw6C2gvpTXSNkDvdYBgY5WFr2RI7oym0pY/s3184/Thayir%20manga%20curry%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3009" data-original-width="3184" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmolVSvN4K2lTPbRfm-Kbn7txUPvfpbuGl44Gg3ssUBwTjM59h6lq7Y_A1mjcLhrTnGxqaXd_kNnRJwlouV8NmU71ot5ewBzdyGrsuU6-Azl1Y1JJDauEp1rGlf_qdHXjms-IU4ttG_SvO_32GTuFTpVhw6C2gvpTXSNkDvdYBgY5WFr2RI7oym0pY/w640-h604/Thayir%20manga%20curry%202.JPG" width="640" /></a></div><br />
<span style="color: #1c1e29;"><u><b>Ingredients</b></u><br />Raw mango chopped- 2 cup<br />Yogurt- 1 cup<br />Mustard seeds-1/2 tsp<br />Mustard powder- coarsely ground- 1 tsp<br />Green chilly chopped-3<br />Thinly sliced ginger- 1 tbs<br />Chilly powder- 2 tbs<br />Asafoetida- a pinch <br />Fenugreek powder- 1/8 tsp<br />Salt to taste<br />Curry leaves-2 springs<br />Coconut oil- 2 tbs</span><br />
<p></p>Wash and wipe the mangoes dry and chop them into small pieces. Mix in salt and keep aside for 2-3 hours. There will be water from the mangoes, drain, and keep aside.<br /><br />Heat oil in a pan and add mustard seeds. When it splutters, add green chilly, ginger, curry leaves, and fry for a minute. Lower the heat, and mix chilly powder, fenugreek powder, and asafoetida. Add the chopped mangoes along with water. Simmer for 2-3 minutes in low flame. Add the coarsely grounded mustard seeds and mix well. After a minute switch off the flame. When it cools down a bit, add the yogurt and a few fresh curry leaves.<br /><div class="separator" style="clear: both; text-align: left;">
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<span style="font-size: x-large;"><u><b>Varutha Upperi</b></u></span> <br /></p><p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhr0qgzJeXbMeE7pnZnZITTmoNlgT4ckSlEpupR51MT0a4PT9ISQNsxIEVNc8qQC1ipv2cfrbyHtYS0kkpJt-saRrepfeZLObB4EY6h2BsuW3DffJRH0cwklU0qZdVVaVD8ytNPazvdYk/s1600/varutha+upperi.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1472" data-original-width="1600" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhr0qgzJeXbMeE7pnZnZITTmoNlgT4ckSlEpupR51MT0a4PT9ISQNsxIEVNc8qQC1ipv2cfrbyHtYS0kkpJt-saRrepfeZLObB4EY6h2BsuW3DffJRH0cwklU0qZdVVaVD8ytNPazvdYk/s640/varutha+upperi.JPG" width="640" /></a></div><p>
<u><b>Ingredients</b></u><br />Sliced plantain- 1 cup<br />Eggplant chopped- 1 cup<br />Potato- 1 small<br />Okra chopped- 1/2 cup<br />Bitter gourd- 1 medium<br />Yam chopped- 1/2 cup<br />Onion- 1/2<br />Thinly sliced coconut- 2 tbs<br />Turmeric powder- 1/2 tsp<br />Chilly powder- 1 1/2 tsp<br />Pepper powder- 1/2 tsp<br />Curry leaves- a few<br />Salt to taste<br />Coconut oil</p><p>Heat 3-4 tbs of oil in a pan. Add vegetables one by one and shallow fry till golden brown. Set them aside.<br />Heat two tsp of oil in a pan. Saute onions and thinly sliced coconut till golden brown. Add curry leaves, turmeric powder, chilly powder, salt, and pepper powder. Add the fried vegetables toss well, and stirfry for another one minute on high heat.<br />
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<span style="font-size: x-large;"><u><b>Vellarikka Pachadi/Cucumber Pachadi</b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHlYPyugTwiI0D19vANlRNLySg4ehGvKm6o6SboFZdMweZx4neOhFYlig5bnB4rJw_biON4WAei4OxXgs1JfdDmGVgIDDdJ5EiMQfPOzJkz_ufUAiVcM5BDzCnisyl8lYcSWcpkdlhvA/s1600/pachadi%252Bvellarikka%252B4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="566" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHlYPyugTwiI0D19vANlRNLySg4ehGvKm6o6SboFZdMweZx4neOhFYlig5bnB4rJw_biON4WAei4OxXgs1JfdDmGVgIDDdJ5EiMQfPOzJkz_ufUAiVcM5BDzCnisyl8lYcSWcpkdlhvA/s640/pachadi%252Bvellarikka%252B4.JPG" width="566" /></a></div>
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<u><b>Ingredients </b></u><br />
Cucumber- 1 medium sized<br />
Green chilly- 2<br />
Salt to taste<br />
Coconut- 1/2 cup<br />
Cumin- 1/3 tsp<br />
Mustard seeds- 1/3 tsp<br />
Garlic- I clove (optional)<br />
Yogurt- 1 1/2 cup<br />
Mustard seeds- 1/2 tsp<br />
Dry red chilly-2<br />
Curry leaves- a few<br />
Coconut oil- 2 tbs<br />
<br />Cut the cucumber into thin small pieces. Cook this along with green chilly, salt, and 1/3 cup of water.<br /> Make a fine paste of coconut, cumin, mustard seeds, and garlic. Mix this into yogurt and whisk. Add this paste to the cooked cucumber, mix well and simmer on low flame for one till it gets warmed up. Switch off the flame.<br /> Heat oil and add mustard seeds, and when it splutters, add dry red chilly and curry leaves and fry. Add this to the pachadi and mix well.<br /><br />
<div style="text-align: left;">
<span style="font-size: x-large;"><u><b>Beetroot Kichadi </b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7ryDQgt-abJrSdn5Gp79PlKf4XrQt8E1zry5IKja4ZWCxss8hpyQCe2rYXYzK3sFNUmMRcsG-WzT3wD3kIqVi4i5RhZxRiopolHIbhh2ecaNAJy00Ps5Pwte5dx-efyuOI9OkxF-pkU/s1600/beetroot%252Bpachadi%252B1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1383" data-original-width="1600" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7ryDQgt-abJrSdn5Gp79PlKf4XrQt8E1zry5IKja4ZWCxss8hpyQCe2rYXYzK3sFNUmMRcsG-WzT3wD3kIqVi4i5RhZxRiopolHIbhh2ecaNAJy00Ps5Pwte5dx-efyuOI9OkxF-pkU/s640/beetroot%252Bpachadi%252B1.JPG" width="640" /></a></div><p>
<b><i>Ingredients</i></b><br />
Beetroot( grated)- 2 medium<br />
Coconut- 1/2 cup<br />
Yogurt- 1 cup<br />
Green chilies- 2-3<br />
shallot- 1 or 2 <br />
Mustard seeds- 1+ 1/2<br />
Cumin seeds 1/2 tsp<br />
Garlic- 1 pod <br />
Red Chilly- 2<br />
Curry leaves<br />
Oil- 2 tsp<br />
salt to taste<br />
<br />Grate the beetroot and cook it with green chilly, salt, and half a cup of water. Grind coconut and cumin into a fine paste and blend it with crushed mustard (one tsp) and garlic.<br /> Heat oil and add mustard seeds and allow to splutter. Add in diced shallots, red chilly, curry leaves. Fry them and add the coconut paste and cook them on low heat. Finally, add in the beetroot and yogurt and mix well. <br /></p><p><span style="font-size: x-large;"><u><b>Idichakka Thoran/ Tender Jackfruit Stir fry with Coconut</b></u></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hyEPRBEz1Rdnn6yitFAxXlHyDSa-BZdcgjNfzuK1mOqoqyewB4C4tOPI9lw7n4QWFj4nSvzA-fHVSEvs9nyPu5cRo0bJN73gNdCZVa7oSe4RybvmD7REZUzVYvE0YIBA2ER8V8FUM8rEXeN-wHFRfcvpyrZEd2Vo2fbfFGfWrbUpl1putNt9J2zW/s4224/kuttichakka%20thoran.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3207" data-original-width="4224" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hyEPRBEz1Rdnn6yitFAxXlHyDSa-BZdcgjNfzuK1mOqoqyewB4C4tOPI9lw7n4QWFj4nSvzA-fHVSEvs9nyPu5cRo0bJN73gNdCZVa7oSe4RybvmD7REZUzVYvE0YIBA2ER8V8FUM8rEXeN-wHFRfcvpyrZEd2Vo2fbfFGfWrbUpl1putNt9J2zW/w640-h486/kuttichakka%20thoran.JPG" width="640" /></a></div><p></p><p><u><b>Ingredients</b></u><br />Chopped tender jack fruit- 3 cup<br />Coconut shredded- 1 cup<br />Pearl onions chopped - 1/2 cu<br />Mustard seeds- 1/2 tsp<br />Turmeric powder- 1/8 + 1/8 tsp<br />Garlic-2<br />Cumin seeds- 1/2 tsp<br />Green chilly-3-4<br />Dry red chilly-2<br />Curry leaves a few<br />Coconut oil- 2 tbs<br />Salt to taste<br /><br />Cut the whole tender jack fruit into large chunks. Peel off the green thorny skin and slice off a little of the inner core too. Cut the chunks into smaller pieces cubes. In a pot, add the chopped pieces along with salt and turmeric powder. Add one cup of water, cover, and cook till tender. Add it into a food processor and pulse a few times for a finer shred. Set this aside.<br />Make a course mixture of coconut, cumin, turmeric powder, green chili and garlic, and pearl onion (use a mixer or crush with mortar and pestle).<br />In a large, heavy-bottom pan, heat two tablespoons of coconut oil and add mustard seeds. When the mustard seeds splutter, add dry red chilly and curry leaves and saute for a few seconds. In quick succession, add onions, salt, and cook till onions are soft and golden. Add the cooked and shredded jack fruit. Cover and cook for 2-3 three minutes. Add the coconut mixture, increase the heat to medium-high and stir fry for two minutes or till all the moisture evaporates and it is dry. Serve with rice.<br /></p><div style="text-align: center;">
</div><div style="text-align: left;"><span style="font-size: x-large;"><u><b>Achinga Payar Kaya Mezhukkupuratti</b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRq3LDtdYEYzB5X0ZQb_XPnKrjvNCVkZMYGFAsW6MsGB99JxPjH8DrHoLpVIsPpIMvjR3rLoID_7_ZN39l6A8B3ztQYhSy_4CheEgDpEBVym5bW6OqNpb2HEU5LoT7cHXybRDHLu5uX4/s1600/kaya%252Bachinga%252Bmezhukkupuratti%252B1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="625" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRq3LDtdYEYzB5X0ZQb_XPnKrjvNCVkZMYGFAsW6MsGB99JxPjH8DrHoLpVIsPpIMvjR3rLoID_7_ZN39l6A8B3ztQYhSy_4CheEgDpEBVym5bW6OqNpb2HEU5LoT7cHXybRDHLu5uX4/s640/kaya%252Bachinga%252Bmezhukkupuratti%252B1.JPG" width="624" /></a></div>
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<div style="text-align: left;">
<u><b>Ingredients</b></u></div>
<div style="text-align: left;">
Achinga payar- cut into one inch piece- a small bunch</div>
<div style="text-align: left;">
(3 cups)</div>
<div style="text-align: left;">
Raw plantain- 1 large (1 inch long thin pieces) </div>
<div style="text-align: left;">
Shallots- 8-10</div>
<div style="text-align: left;">
Dry red chilly-3 </div>
<div style="text-align: left;">
Turmeric- 1/4 tsp<br />
Chilly powder- 1/2 tsp (optional) </div>
<div style="text-align: left;">
Garlic- 2 cloves</div>
<div style="text-align: left;">
Curry leaves- a few</div>
<div style="text-align: left;">
Coconut oil- 1 tbs<br />
Mustard seeds- 1/2 tsp </div>
<div style="text-align: left;">
salt to taste</div>
<br /> Cook chopped plantain with turmeric powder, salt, and a few drops of coconut oil. Add about 3/4 cup of water and cook till the vegetable is half cooked. Add the yard-long beans, and continue to cook till the vegetable is soft and all water is absorbed.<br />Use a stone pounder or a kitchen chopper to crush garlic, shallots, curry leaves, and dry red chilly into a coarse mixture and keep aside.<br /> Heat coconut oil in a pan and add mustard seeds. When it splutters, add the crushed shallot mixture, and a few curry leaves, and saute till it turns golden brown. Add the cooked vegetables and stir fry in medium-high heat for two to three minutes. Serve as a side dish for rice.<br /><p><span style="font-size: x-large;"><u><b>Eggplant/ Vazhuthananga Mulakittatu</b></u></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OeFmByOjSdfhnprSTM7fMtB-a7OZRjsPV4_HQSTOjWRw9DEmyTPBAYeyJFmMlQR9JzhByqB8tmPJhGbjDyID5UzbiYaWwiGzFoVW4ojpkVWvIk2Hfe3Aea_hjB2D4aB99ncXm4zpsJvdc1Kx3jdZphBT2PLcZlN5HVVC68jmzLvpsq1Y31eACwF5/s4334/eggplant%20vazhuthanaga%20mulaku%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3377" data-original-width="4334" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OeFmByOjSdfhnprSTM7fMtB-a7OZRjsPV4_HQSTOjWRw9DEmyTPBAYeyJFmMlQR9JzhByqB8tmPJhGbjDyID5UzbiYaWwiGzFoVW4ojpkVWvIk2Hfe3Aea_hjB2D4aB99ncXm4zpsJvdc1Kx3jdZphBT2PLcZlN5HVVC68jmzLvpsq1Y31eACwF5/w640-h498/eggplant%20vazhuthanaga%20mulaku%204.JPG" width="640" /></a></div><p><u><b>Ingredients</b></u><br />Eggplant chopped- 3 cup<br />Onion chopped- 1 medium<br />Crushed red chilly- 1 tsp<br />Chilly powder- 1 tsp<br />Turmeric powder- 1/2 tsp<br />Thick tamarind pulp- 2 tbs<br />Hing- a pinch<br />Mustard seeds- 1/2 tsp<br />Curry leaves- a few<br />Salt to taste<br />coconut oil- 3 tbs</p><p>Heat oil in a pan, add mustard seeds and allow them to splutter. Saute chopped onion, hing, and curry leaves. When it turns golden brown, add chopped eggplant, turmeric powder, and salt. Saute for two minutes. Mix the tamarind pulp, cover, and cook for one minute or till soft and cooked. Add chilly powder and crushed chilly flakes and stir fry for two more minutes. Finally, add more fresh curry leaves for extra flavor.<br />
</p><p><span style="font-size: x-large;"><u><b>Cluster beans/Amarakka Pappadam Thoran</b></u></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SX1Y6obmoqAggzcE80st69k1dw3cc4gNlNJgXCWoGT8uFSrwxuxBg7V27iu6JhovzcCcoDzK6SOdL322z13Vdw-bjfQ7OznDErp1eGJFsIenYlXnNXmYxK5WhcHF4M7Tqeh_SLiVmlAnfvd9x7XIucipE9WE1PDZJ7l_pIr1JUgU0WKpiF3QBnlg/s3433/pappadam%20thoran%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3135" data-original-width="3433" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SX1Y6obmoqAggzcE80st69k1dw3cc4gNlNJgXCWoGT8uFSrwxuxBg7V27iu6JhovzcCcoDzK6SOdL322z13Vdw-bjfQ7OznDErp1eGJFsIenYlXnNXmYxK5WhcHF4M7Tqeh_SLiVmlAnfvd9x7XIucipE9WE1PDZJ7l_pIr1JUgU0WKpiF3QBnlg/w640-h584/pappadam%20thoran%201.JPG" width="640" /></a></div><p></p><p><u><b>Ingredients</b></u><br />Cluster beans/ amarakka chopped- 1 cup<br />Pappadam 5-6<br />Coconut shredded- 1 cup<br />Pearl onions chopped - 1/2 cu<br />Urad dal- 1 tsp<br />Mustard seeds- 1/2 tsp<br />Turmeric powder- 1/2 tsp<br />Garlic-2<br />Cumin seeds- 1/2 tsp<br />Green chilly-3-4<br />Dry red chilly-2<br />Curry leaves a few<br />Coconut oil- 2 tbs<br />Salt to taste</p><p>Fry pappadam and set aside. Chop the cluster beans and set them aside.<br />Make a course mixture of coconut, cumin, turmeric powder, green chili and garlic, and pearl onion (use a mixer or mortar and pestle).<br />In a large, heavy-bottom pan, heat two tablespoons of coconut oil and add mustard seeds and urad dal. When the mustard seeds splutter and urad dal turns golden brown add dry red chilly and curry leaves, and saute for a few seconds. Add onions, salt, and turmeric powder and cook till onions are soft and golden. Add the chopped cluster beans and stir fry for two to three minutes. Sprinkle two tbs of water, cover, and cook for two minutes. Add the coconut mixture, increase the heat to medium-high, and stir fry till all the moisture evaporates and it is dry. Finally, add crushed pappadam and mix well.<br /></p><p>
</p><div style="text-align: left;"><span style="font-size: x-large;"> <u><b>Mixed Vegetable Erisseri</b></u></span></div>
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<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3brlxaTE2hMMHHl8FHca1bAMiIy9o4nXOrsEXhmvbKxNGq6JPKEQbCEzB_kAMGp7f6g7zKr4a5URvldewRO4pHpHzLMGVwYy7KXIqpg4vLR8okya6VxyYE-Ov-nS2s3tkpGgDab9PQ6l-6WIWj0gqs8tLDUIFq7-iGxgCPx5whEgQKpPZ66MFzYgW/s2436/mathan%20ethakka%20erriserri%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2010" data-original-width="2436" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3brlxaTE2hMMHHl8FHca1bAMiIy9o4nXOrsEXhmvbKxNGq6JPKEQbCEzB_kAMGp7f6g7zKr4a5URvldewRO4pHpHzLMGVwYy7KXIqpg4vLR8okya6VxyYE-Ov-nS2s3tkpGgDab9PQ6l-6WIWj0gqs8tLDUIFq7-iGxgCPx5whEgQKpPZ66MFzYgW/w640-h528/mathan%20ethakka%20erriserri%201.JPG" width="640" /></a></div><p><u><b>Ingredients</b></u><br />Pumpkin diced - 1 cups<br />Semi ripe plantain- 1 medium<br />Jack fruit (raw)- 1 cup<br />Yam- 1 cup<br />Black eye beans (cooked)- 1 cup<br />Shredded Coconut- 1 cup+ 1/3 cup<br />Turmeric- 1/2 tsp<br />Dry red chilly- 5<br />Jeera -1/3 tsp<br />Garlic- 2 pods<br />Curry leaves<br />oil<br />mustard seeds- 1/3 tsp<br />Salt to taste<br /></p>Soak beans for at least three hours, cook them, and set them aside.<br />Chop vegetables into cubes and cook with 1/2 cup of water, turmeric, and salt.<br />Roast 3 dry red chilly with a little oil till slightly golden brown.<br />Grind coconut, roasted dry red chilly, jeera/cumin into a fine paste. Crush garlic and blend with the coconut paste. Add this to the cooked vegetables along with the cooked beans. Allow this to simmer in medium heat for two-three minutes.<br />Heat oil in a pan and add mustard seeds. When they splutter, add two dry red chilies, curry leaves, and 1/3 cup of coconut. Roast this low flame till coconut is golden brown, add to the curry and mix well. <br />
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<span style="font-size: x-large;"><u><b>Aviyal/ Mixed Vegetable Curry</b></u></span></div><span style="font-size: large;">
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<i><b><i>Ingredients</i></b><br />
</i>To grind<br />
Shredded Coconut- 1 cup<br />
Yogurt- 3-4 tsp<br />
Cumin- 1/2 tsp<br />
Turmeric powder- 1/2 tsp<br />
Garlic pods-2<br />
Shallots- 3-4 </p><p>Vegetables<br />
Plantain-1,<br />
Potato- 1 small<br />
Carrot- 1,<br />
Yam sliced- 1/2 cup <br />
Ash gourd- 1/2 cup<br />
Snake gourd, Chembu( taro)- 1 cup<br />
Yard Beans- 1/2 cup <br />
Drumsticks- 5-6 pieces<br />
Cluster beans- 1/3 cup<br />
Green chilly - 4-5<br />
Green mango- a few pieces.</p><p>Curry leaves<br />
Red chilly-2<br />
Coconut oil- 2 tsp <i></i></p><p>Chop vegetables into long slices ( thickness and length-size 3/4 of your index finger). </p><p>Add salt, one tsp of coconut oil, and 1/2 cup of water cover and cook
till vegetables are tender but not mashed up. Cover and cook and stir in
between. Make sure it does not stick to the bottom. If necessary,
sprinkle a little bit of water<br /><br />Grind all the ingredients listed
under to grind into a fine paste with very little water and add to the
cooked vegetables. Gently stir in the coconut mixture and simmer for
another two minutes (Note: If adding yogurt add at this stage)</p><p>Heat oil in a pan and add mustard seeds. When they splutter, add red
chilly and curry leaves and fry for a minute. Pour this over the curry
and mix well. You can also use fresh curry leaves and drizzle a little coconut oil on top.</p><p><span style="font-size: x-large;"><u><b>Parippu Curry</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3_d00vSk7yjz8SedpDmaeqMgaX8yrZaMKzHe7ZuSGl7d5m-V02VOmjKRCL7TRAbCwkNklHRrnLtO5e0Tmidks8DHwz0k8fr9xLWEy6huvmJj_TRdeprquYJpiao0fjnfzQubx7ioIN1bo9URjKcw40i7XZRVyZWaSELq2ckVF9aGoV7ic8w7IH7X/s3652/parippu%20curry%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3382" data-original-width="3652" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3_d00vSk7yjz8SedpDmaeqMgaX8yrZaMKzHe7ZuSGl7d5m-V02VOmjKRCL7TRAbCwkNklHRrnLtO5e0Tmidks8DHwz0k8fr9xLWEy6huvmJj_TRdeprquYJpiao0fjnfzQubx7ioIN1bo9URjKcw40i7XZRVyZWaSELq2ckVF9aGoV7ic8w7IH7X/w640-h592/parippu%20curry%201.JPG" width="640" /></a></div><p></p><p><b>Ingredients</b><br />
Moong dal- 1/2 cup<br />
Coconut- 1 cup coconut<br />
Green Chilly- 2<br />
Shallot- 2 diced<br />
Cumin- 1/2 tsp<br />
Fennel- 1/3 tsp (optional)<br />
Turmeric powder 1/3 tsp<br />
Mustard seeds 1/2 tsp<br />
Dry Red chilly- 2<br />
Oil - 2 tsp<br />
Curry leaves<br />
Salt to taste.</p><p>Roast the moong dal in a low flame for 3-4 minutes or till it gets a
beautiful aroma. Allow it to cool down and give a final rinse. Pressure
cook it till soft and can be easily mashed up.<br />Grind the coconut, cumin, and fennel into a fine paste. Crush one shallot and green chilly and add to the paste.</p><p>Use a ladle to mash the cooked moong dal into a smooth paste. Add 1/2
cup of water, turmeric powder, and salt and bring it to a boil. Now add
the ground coconut paste and mix well. In a low heat bring this to a
slight boil or till the raw flavor disappears. At this stage, you can
add a tsp of coconut oil and gently crushed curry leaves.<br />In a pan
heat oil and add mustard seeds. When it crackles add sliced shallots,
dry red chilly and curry leaves, and fry till golden brown. Pour it over
the curry. Cover with a lid till it is ready to serve.</p><p><span style="font-size: x-large;"><u><b>Thakkali Rasam</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWFUZ8T2V_8ULnH_gYr9PqGRtLSkS1B2eH_GHEr8fTNm6TrIWP8VylM1TybAs7adbcflqLf8dj3rNr8xlHxYbOTBGpT2T3sG3Bia5N5vJW3RTq8ZrrzwTyhup8hDInHxhfS29NFPEkNrJRLSmd5QTXQZEzz5vyWJKxOY5nyAI0KHHvxOATljuqXDE/s4428/tomato%20rasam%20kerala.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3432" data-original-width="4428" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWFUZ8T2V_8ULnH_gYr9PqGRtLSkS1B2eH_GHEr8fTNm6TrIWP8VylM1TybAs7adbcflqLf8dj3rNr8xlHxYbOTBGpT2T3sG3Bia5N5vJW3RTq8ZrrzwTyhup8hDInHxhfS29NFPEkNrJRLSmd5QTXQZEzz5vyWJKxOY5nyAI0KHHvxOATljuqXDE/w640-h496/tomato%20rasam%20kerala.JPG" width="640" /></a></div><p></p><p><u><b>Ingredients</b></u><br />Tomato- 3<br />Tamarind pulp thick- 1/2 cup<br />Shallots- 3-4<br />Garlic crushed- 3 pods<br />Turmeric powder- 1/3 tsp<br />Chilly powder- 3/4 tsp<br />Cumin powder- 1/4 tsp<br />Fenugreek powder- a pinch<br />Pepper powder- 1/2 tsp<br />Sugar- 1/4 tsp<br />salt to taste<br />Asafoetida/Kayam- a pinch<br />Mustard seeds- 1/2 tsp<br />Cumin seeds- 1/3 tsp<br />Curry leaves- a few<br />Dry Red chilly- 2<br />Chopped coriander leaves- a little<br />Oil - 3 tbs</p><p>To make rasam: Heat one tbsp of oil in a pan. Saute chopped onion, ginger, and fry for a minute. Add chopped tomato and saute till soft and cooked. Add tamarind pulp, 2 cups of water, turmeric powder, chilly powder, cumin powder, fenugreek powder, salt, and sugar. Allow this to simmer for 4-5 minutes. Finally, add asafoetida and coriander leaves. Heat two tbs of oil, add mustard seeds, cumin, curry leaves, and crushed garlic, and saute for a minute.<br /></p><div class="separator" style="clear: both; text-align: left;"> <span style="font-size: x-large;"><u><b>Sambaram/ Spiced Buttermilk</b></u></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsmnpyw4zpxqGvQuDDVLkhhX8hb2AA9igCM7t2KTNKbnzsOKnYaEujd8831jH8W3LS8u9S4Akz35t8VnNQobMjlVq-KtzLj28tCpsC96L5tyNDlAKJQA527fQC7AwzF1xvQajLtGA-dgrNmUy1AbycOXOqSlSAymLbYEhbD6uryOtcR0i03Vc-N5U/s3261/sambaram.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3261" data-original-width="3201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsmnpyw4zpxqGvQuDDVLkhhX8hb2AA9igCM7t2KTNKbnzsOKnYaEujd8831jH8W3LS8u9S4Akz35t8VnNQobMjlVq-KtzLj28tCpsC96L5tyNDlAKJQA527fQC7AwzF1xvQajLtGA-dgrNmUy1AbycOXOqSlSAymLbYEhbD6uryOtcR0i03Vc-N5U/w628-h640/sambaram.JPG" width="628" /></a></div><u><b>Ingredients</b></u><br />Buttermilk- 3 cup<br />Water- 1 cup<br />Salt to taste<br />Chopped green chilly- 1<br />Chopped ginger- 1 tsp<br />Chopped curry leaves- 1 tsp</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Whisk all ingredients together in a large bowl. Refrigerate for at least 1 hour before serving for the flavors to get infused.<br /> </div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;"><u><b>Mambazham Payasam/ Mango Payasam</b></u></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84uk-qZf_OygMkIAjNC8S9ybYC_JW7DsxOsZQ26uEBy4_mGF46hLSyjmViH9Avehf4zc9rKUvz9hTSp5fO8BtFrXKMBG511m4oW9FOY3p3WpqL1I8G0Uy-duCO_Qf57y4E98hReNAMVyXX2FGRXtrahDjxMt_r_V2_QpD1fE01Fl2_fvnytkewiza/s1851/pudding.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1851" data-original-width="1686" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84uk-qZf_OygMkIAjNC8S9ybYC_JW7DsxOsZQ26uEBy4_mGF46hLSyjmViH9Avehf4zc9rKUvz9hTSp5fO8BtFrXKMBG511m4oW9FOY3p3WpqL1I8G0Uy-duCO_Qf57y4E98hReNAMVyXX2FGRXtrahDjxMt_r_V2_QpD1fE01Fl2_fvnytkewiza/w582-h640/pudding.jpg" width="582" /></a></div><br /><u><b> Ingredients</b></u><br />Palada - 100 grams<br />Mango puree- 2 cups<br />Milk-4 cups<br />Condensed milk- 1 ( 14 ounce container) <br />Sugar- 2-3 tbs<br />Cardamon powder- 1/2 tsp<br />Cashew nuts and raisins for garnish.<br />ghee- 2 tbs</div><div class="separator" style="clear: both; text-align: left;"> Heat one tsp ghee in a pan and add mango puree. Cook this in medium flame till the puree thickens. Add three tbs of sugar and continue cooking till it thickens and starts leaving the edges of the pan. Allow this to cool down, and stir in the condensed milk. Set this aside.<br />Wash palada and strain it. Add one tsp of ghee to a heavy bottom pan and lightly roast the ada for a minute. Add 4 cups of milk and allow it to boil. Reduce the flame to a low medium and cook till the ada is soft. Mix the sugar and stir occasionally, as there is a tendency for milk and ada to stick to the bottom. When the ada is cooked, add cardamom powder and condensed milk mixed with cooked mango. After a minute, switch off the flames. Heat ghee and roast the cashew nuts and raisins, and garnish on top.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><b>Want to try more Sadhya recipes?</b> Check this early post. <a href="https://kichencorner.blogspot.com/p/kerala-onam-sadhya.html">Kerala Onam Sadhya Recipes- Kerala Vegetarian Feast </a><br /><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>You might also like,</b></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><a href="https://kichencorner.blogspot.com/2021/04/10-delicious-kerala-sadhya-payasam.html">10 Delicious Kerala Sadhya Payasam/ Pradhaman Recipes- Vishu and Onam Sadhya </a><br /><a href="https://kichencorner.blogspot.com/2010/04/boli-or-sweet-pori.html">Kerala Sweet Payasam Boli </a><br /><a href="https://kichencorner.blogspot.com/2013/03/madhura-pachadimixed-fruit-pachadi.html">Madhura Pachadi/ Kerala Sadhya Style Mixed Fruit Pachadi</a> <br /><a href="https://kichencorner.blogspot.com/2018/04/potato-masala-sadhya-urulakizhangu.html">Potato Masala/ Sadhya Urulakizhangu Masala </a><br /><a href="https://kichencorner.blogspot.com/2019/09/kaithachakka-tenga-aracha.html">Kaithachakka Tenga Aracha Curry/Pineapple Coconut Curry <br /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />Try it,</div><div class="separator" style="clear: both; text-align: left;">Hope you will all enjoy!<br /></div>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com1tag:blogger.com,1999:blog-2938159672145849878.post-37946046187052203402022-03-23T13:52:00.001-07:002022-09-07T12:29:15.156-07:00Delicious Mushroom Biryani- South Indian Recipe<p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjw1--cv7HFMmDUypk3xl1Br5gxka5LaDDjaVNoIbmPJDyG0F854y8NucieqZ30plYp4f1lasPJVyr8x784bneXIKFpVxjBSpdq3-aWThU8kankHn5vCYEkKzqqjOoDIHQDLQAwYC50qxn-tXJncqCo8vCR5YXiU4XT0PBlv1fhtuCvWF5jF0Pt-ywG=s3415" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3415" data-original-width="3322" height="679" src="https://blogger.googleusercontent.com/img/a/AVvXsEjw1--cv7HFMmDUypk3xl1Br5gxka5LaDDjaVNoIbmPJDyG0F854y8NucieqZ30plYp4f1lasPJVyr8x784bneXIKFpVxjBSpdq3-aWThU8kankHn5vCYEkKzqqjOoDIHQDLQAwYC50qxn-tXJncqCo8vCR5YXiU4XT0PBlv1fhtuCvWF5jF0Pt-ywG=w660-h679" width="660" /></a></p><p></p><p style="text-align: center;"> Delicious Mushroom Biryani- South Indian Recipe</p><p>Mushroom Biryani is one of my favorite ways to eat mushrooms. Delicious and flavorful biryani makes a wholesome meal for weekends or gets together. Mushroom biryani may not be popular, as the meatier versions of biryani, but has a unique taste and flavor. Mushrooms have a fleshy texture, a distinct umami flavor, and make for a pleasant meat substitute. If you want to make it gourmet, use a variety of mushrooms. You can use assorted mushrooms like the <b>white button, shiitake, baby Bella/cremini, pearl oyster mushrooms, or king oyster mushrooms</b>. Together they will add unique textures and flavors to the rice.<br /><br />Mushrooms taste best when fried or sautéed in butter. But clarified butter or ghee has a rich nutty taste and takes the flavor to another level. Mushrooms will get a nice golden brown sear and a concentrated mushroom flavor. Add mushrooms in batches from hardier mushrooms to most delicate for a final quick stirfry. Mushroom biryani is irresistibly delicious and packed with flavor. This recipe is very forgiving, and you can also add vegetables of your choice like peas, carrots, or cauliflower. You can do the layering and traditional dum method or stir everything together for a quick one-pot meal. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhh4H6r7CY_edDyuNLx0xFcbwya2O3ZCPsB0nAC_PWSXPwtxvzHg3IRyDsBWgQbN6K_k6KsCnlt6MM_4z0tnhergTUCWTZq5NQK4RxYUUWQ9QNXODbL2De6OW3xCGAguSfJbClRQBgYVyiGnyUfMU7y9Ab3EMixhKBBPHqUJppK09koRvPEjPYSnZ0U=s3982" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3437" data-original-width="3982" height="569" src="https://blogger.googleusercontent.com/img/a/AVvXsEhh4H6r7CY_edDyuNLx0xFcbwya2O3ZCPsB0nAC_PWSXPwtxvzHg3IRyDsBWgQbN6K_k6KsCnlt6MM_4z0tnhergTUCWTZq5NQK4RxYUUWQ9QNXODbL2De6OW3xCGAguSfJbClRQBgYVyiGnyUfMU7y9Ab3EMixhKBBPHqUJppK09koRvPEjPYSnZ0U=w659-h569" width="659" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8IQlXvBj_QGsj7ZhytnLM8fQDcQwAaG5gkq3YP_vbLyQ2WZXAjpY3-6bOfFvefJ-fBof3WtI6tejfz4ijoDJAply-HDddrrhjtbJRzdC_CX8bf462P5R6RBpt9aTDXs6-KYj_mNh9aMaCZDURLm784cAzHZHrdjS8CjaZOZok1H3hHWPg7eb7PKVu=s3960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2782" data-original-width="3960" height="465" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8IQlXvBj_QGsj7ZhytnLM8fQDcQwAaG5gkq3YP_vbLyQ2WZXAjpY3-6bOfFvefJ-fBof3WtI6tejfz4ijoDJAply-HDddrrhjtbJRzdC_CX8bf462P5R6RBpt9aTDXs6-KYj_mNh9aMaCZDURLm784cAzHZHrdjS8CjaZOZok1H3hHWPg7eb7PKVu=w661-h465" width="661" /></a></div><p>Are you a biryani lover? Biryani is a celebratory meal in India and is a must for all festive occasions. The South Indian biryani is fierier with chilies and warm aromatic spices. Adding coconut milk will mellow down the spice. It will add a unique south Indian flavor to the biryani.</p><p>There is a two-step process in cooking this biryani. The rice and mushroom masala gets cooked separately. It is then beautifully layered with additional garnishes like fresh herbs, toasted nuts, dried fruits, and fried onions. It is best when served with some spicy pickle, yogurt/ raita, salad, potato chips, or pappadam. It is a delicious treat for both vegetarians and non-vegetarians. This home-style biryani is simple to put together. I have been making it for a while, and my family loves this biryani. Give this recipe a try. I would love to hear from you. Please let me know how it turned out for you. Happy cooking :)<br /><br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjeT190aR8a5wDF2RNw_mxqNcw05k3_H4ku36QtfAuVhUStoUrFnQZ22sA7SDUE7OqpAuIWsaGHQyJaj2ftK_WHWAvbgshw-bkZUU9tt0ddVQyAmhvRAtAllE6M9vLXmRxZwAygj0uQAOCGCRTkeJcA14KPbCCvJzcpUUrj7wQ09fqJv7pvMyYyegvn=s4345" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1997" data-original-width="4345" height="308" src="https://blogger.googleusercontent.com/img/a/AVvXsEjeT190aR8a5wDF2RNw_mxqNcw05k3_H4ku36QtfAuVhUStoUrFnQZ22sA7SDUE7OqpAuIWsaGHQyJaj2ftK_WHWAvbgshw-bkZUU9tt0ddVQyAmhvRAtAllE6M9vLXmRxZwAygj0uQAOCGCRTkeJcA14KPbCCvJzcpUUrj7wQ09fqJv7pvMyYyegvn=w670-h308" width="670" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGQxqtVFpXTcWXqpQ8jw3rgdZln5OMawH0PBKiUJW_GVKNOHbuUN9LV08AHMYtRwNFFSD0rXzYKZJpIg_VZttuTP62BumF8cDJHxyDvMwdEsmT4gYc3hTJXD__P1zSN_7RY74b0QoCjgJe21JjM7LWaY2dA2p5LvET7-p0SRlQGYfOyJTbnWqI-kCP=s4064" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3267" data-original-width="4064" height="529" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGQxqtVFpXTcWXqpQ8jw3rgdZln5OMawH0PBKiUJW_GVKNOHbuUN9LV08AHMYtRwNFFSD0rXzYKZJpIg_VZttuTP62BumF8cDJHxyDvMwdEsmT4gYc3hTJXD__P1zSN_7RY74b0QoCjgJe21JjM7LWaY2dA2p5LvET7-p0SRlQGYfOyJTbnWqI-kCP=w659-h529" width="659" /></a></div><div style="text-align: center;"><b> </b></div><div style="text-align: center;"><b>Delicious Mushroom Biryani- South Indian Recipe</b><br /></div><div><p></p><p><u><b>Ingredients</b></u><br />Basmathi Rice- 3 cup<br />Cinnamon stick- 1 inch thick<br />Clove- 2<br />Cardomon-2<br />Star aniseed-1<br />Mint- 3-4 leaves<br />Lemon juice- 1/2 lemon<br />Salt to taste<br /><br /><u><b>For the masala</b></u><br />Mushroom- 12 oz<br />Onion- 2 finely chopped<br />Ginger garlic paste- 2 tsp<br />Green chilly paste- 1 tsp<br />Tomato- 3<br />Yogurt- 1/2 cup<br />Turmeric powder- 1/2 tsp<br />Chilly powder- 2 tbs<br />Coriander powder- 2 tbs<br />Fennel powder- 1/2 tsp<br />Pepper powder- 1/3 tsp<br />Garam masala- 3/4 tsp<br /><br /><u><b>To garnish</b></u><br />Thinly sliced fried onions- 1<br />Coriander leaves- 1/4 cup<br />Mint leaves chopped- 4-5<br />Saffron - a pinch soaked in 1/3 cup of milk<br />Ghee- 1 tsp<br />Cardamon and Cinnamon powder- 1/3 tsp each<br /><br /></p><p>Soak rice for half an hour, drain and set aside. Heat a heavy bottom pan and add one tsp ghee into it. When hot, add the rice and stir fry on a low flame so that the oil coats the rice. Pour in 6 cups of water. Add cloves, cinnamon, cardamom( preferably tie the whole spices in a cheesecloth, and put it into the boiling water), mint, and salt to taste. When the rice is 70% cooked, drain it and spread it on a plate for cooling.<br />Fry Onions till they are crispy. Roast cashews and then add raisins. Keep this aside for garnish.<br /><br />Wash and wipe dry mushrooms. Cut the larger ones into smaller cubes. Heat ghee in a pan and stir fry or sauté the mushrooms. Add mushrooms in batches. Fry the king oyster mushrooms till it is nice and golden. Add the delicate mushrooms towards the end for a final quick stir fry. Set this aside.<br /><br />Heat oil in a pan and add in crushed or finely chopped garlic, ginger, green chilly, and mint leaves and fry for a minute. Add sliced onions and crushed shallots and fry till golden brown. Add finely chopped tomatoes and saute till it is soft. Add turmeric powder, coriander powder, chilly powder, half of the garam masala, fennel powder, and saute for two minutes. Take one spoon full of this cooked onion masala, mix it into the yogurt and blend well. Now add this to the masala ( this will prevent it from curdling). Pour half a cup of hot water and stir well. Add the mushrooms and cook for two to three minutes.<br /><br />In a heavy bottom pan, layer half the rice. Sprinkle chopped coriander leaves and some fried onions, nuts, and raisins. Layer the mushroom masala. Continue layering, alternating between rice and mushroom masala. Garnish the top of the rice with chopped coriander leaves, fried nuts and raisins, and fried onions. Sprinkle cardamom powder, pour melted ghee on top, and saffron soaked in milk on top. You can add a bit of yellow color if you like. Cover tightly and set in low flame for 10- 12 minutes for the biryani to steam and the flavors to develop. Serve warm with pappadam, pickle, and raita or yogurt. Enjoy! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0U0V4GQm37Mwp5uh2gsB8AQvL085WFcQEZJwgA1VndoOcILkgPIrS9ntKy5b_1iIYyG84x8siNT9iIanDwezLPO0CEDlM6ZKZAzqno-y-nMKyTL3skIB3G1DTvBengfCT1PZEUMDSGI9FPjQ37ZOBws_iO40zggeL4K13aot4PX9rUf62qPanRoKr=s4686" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3163" data-original-width="4686" height="454" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0U0V4GQm37Mwp5uh2gsB8AQvL085WFcQEZJwgA1VndoOcILkgPIrS9ntKy5b_1iIYyG84x8siNT9iIanDwezLPO0CEDlM6ZKZAzqno-y-nMKyTL3skIB3G1DTvBengfCT1PZEUMDSGI9FPjQ37ZOBws_iO40zggeL4K13aot4PX9rUf62qPanRoKr=w673-h454" width="673" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCMWBUYsDtxFc-GNmrBLxwa_0knZh3uORYDhJoXY7ibCRc6dvATa8U9zKQXDmcO06cP9acwNDbcBAPInWIlfIL6P4NDZyYH76X4P6XMTSjJ0Mg9fI-hjp7fQ6NuYwOt21g9bzJAoNbpUHfXcemTgMjqPTTIa1w3LKJs5OSdxZkkPc8PS5xupBa5uOd=s3976" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3283" data-original-width="3976" height="547" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCMWBUYsDtxFc-GNmrBLxwa_0knZh3uORYDhJoXY7ibCRc6dvATa8U9zKQXDmcO06cP9acwNDbcBAPInWIlfIL6P4NDZyYH76X4P6XMTSjJ0Mg9fI-hjp7fQ6NuYwOt21g9bzJAoNbpUHfXcemTgMjqPTTIa1w3LKJs5OSdxZkkPc8PS5xupBa5uOd=w662-h547" width="662" /></a></div></div><div> </div><div><b>You might also like,</b></div><div> </div><div><a href="https://kichencorner.blogspot.com/2010/04/fish-biryani.html">Easy and Delicious Fish Biryani/ Salmon Fish Biryani </a><br /><a href="https://kichencorner.blogspot.com/2012/07/neychorughee-rice.html">Neychoru/Malabar Ghee Rice </a><br /><a href="https://kichencorner.blogspot.com/2010/06/mushroom-kung-pao.html">Mushroom Kung Pao- Oyster Mushroom recipe</a> <br /><a href="https://kichencorner.blogspot.com/2020/04/zucchini-and-mushroom-chicken.html">Zucchini and Mushroom Chicken</a><br /><a href="https://kichencorner.blogspot.com/2021/06/easy-chicken-chow-mein-recipe.html">Easy Chicken Chow Mein Recipe</a> <br /><p></p><p>Try it,</p><p>Hope you will all enjoy!</p><p></p></div>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com2tag:blogger.com,1999:blog-2938159672145849878.post-13772371849176385202022-02-17T12:34:00.000-08:002022-02-17T12:34:11.691-08:00Carrot Coconut Halwa- Gajar Halwa Recipe<div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJpU7bvU9Ymt_IHgMuqivODwUsY9XOg50MCGVE__CNoilbosN0nrW5JdYLv_gBPJEKvW4AAWxjbKC-xjEDiUWUn2dE9QZ8uaVmZ9MpP_LhEBvFKtphrdyWMLMZLxQkODZlMOjPgwYkYj-_F8NNMC-30_ef1Ej6NqEYMmW7zP5f_UNj0rTKmsYuzC4x=s3745" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3344" data-original-width="3745" height="598" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJpU7bvU9Ymt_IHgMuqivODwUsY9XOg50MCGVE__CNoilbosN0nrW5JdYLv_gBPJEKvW4AAWxjbKC-xjEDiUWUn2dE9QZ8uaVmZ9MpP_LhEBvFKtphrdyWMLMZLxQkODZlMOjPgwYkYj-_F8NNMC-30_ef1Ej6NqEYMmW7zP5f_UNj0rTKmsYuzC4x=w669-h598" width="669" /></a></div><br /></div><div style="text-align: center;"> Carrot Coconut Halwa- Gajar Halwa Recipe </div><p></p><p> Hello dear readers! Are you eagerly looking forward to spring? Here in Ohio, it is still cold and snowing. Cold months call for comforting foods. Indulge yourself with warm delicacies like soups or baked puddings in chilly winter months. How about a bowl of warm carrot halwa? If you love decadent carrot cake, you will love this wholesome dessert. <i><b>Gajar ka halwa/ Gajrela</b></i> is a homey winter dessert from India. Carrot halwa is irresistible, with the flavor of caramelized carrots and the aroma of coconut and ghee. Carrots are sweeter in the winter months, and in India, carrot halwa is cooked, with red or purple carrots. Red and purple varieties of carrots are not widely available. You don't need to hit the roads or, scavenger hunt at the farmers market. Regular carrots are just fine and taste delicious.<br /><br /><i>Halwa</i> is a rustic confectionery and has a chewy texture. In India, halwa is an indispensable part of festive occasions. Carrot halwa has three main ingredients-carrots, milk, and sugar. Compared to other halwas, carrot halwa is easy to make, light, with a fudgy, melt-in-mouth texture.</p><p>Halwa is a popular dessert in Turkey and the Middle East. It came to India with the Arab traders. Halwa has been the pride and delight of the people of Kerala for several centuries. The Southern part of India had trade with Arabs for centuries.<i> Mittayi theruvu </i>in Kozhikode (Kerala, South India) is mesmerizing, with an entire street dedicated to halwa shops. The halwas in Kerala are more traditional, flour and nut paste cooked for hours, for a chewy, gel-like halwa. Vegetable halwas was more famous in North India and had its origin in the Mughal times. <i>Mughalai</i> cooking had Turkish and middle eastern influence. <a href="https://kichencorner.blogspot.com/2013/11/carrot-and-walnut-slices-turkish.html"><b>Turkish <i>Cezeriye</i></b></a> or carrot and walnut sweet is a vegan version of carrot halwa. Halwa loaded with vegetables are widely popular, especially carrots, <a href="https://kichencorner.blogspot.com/2010/04/beetroot-halwa.html">beets</a>, bottle gourd,<a href="https://kichencorner.blogspot.com/2022/01/ash-gourd-halwa-kashi-halwa.html"> winter melon</a> and <a href="https://kichencorner.blogspot.com/2021/11/coconut-pumpkin-halwa-pumpkin-dessert.html">pumpkin</a>.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhAgFL7xm9_JDqcP_5u2Lm4W3fxc9KPDG_25u15v9d4GI6bUGi6fcH-ucm2um7yAawEyrZ2mHRL3zPpBWs7QAWJX2LsgOzpM62HdIANkYMpcIYMsF3JD1noRlibh_qnBFWtcIedGox4utSnhoBgfBWp2QvLM-R7LJ75W3q3MKR4r-xpcC9Qg8AN1AEh=s4730" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3459" data-original-width="4730" height="491" src="https://blogger.googleusercontent.com/img/a/AVvXsEhAgFL7xm9_JDqcP_5u2Lm4W3fxc9KPDG_25u15v9d4GI6bUGi6fcH-ucm2um7yAawEyrZ2mHRL3zPpBWs7QAWJX2LsgOzpM62HdIANkYMpcIYMsF3JD1noRlibh_qnBFWtcIedGox4utSnhoBgfBWp2QvLM-R7LJ75W3q3MKR4r-xpcC9Qg8AN1AEh=w672-h491" width="672" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjmV1KFCDXwAQcvKMWjSjOXsJrkQ3LPcPiDV37Ju0YL_iaI7rA7ybtxdbImVTbd35CLVWgEjghv8Ugz5-L55DIHh8iKB3KGoNCmyFXqNTWrOUpvDU-nS_N1z2uqOjMIt6jzODlIZjgT8yi7-jZ0_Bbyq954FlPeCsWipDZKzvHVQWVylqfF7qUqhmwi=s3366" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3360" data-original-width="3366" height="660" src="https://blogger.googleusercontent.com/img/a/AVvXsEjmV1KFCDXwAQcvKMWjSjOXsJrkQ3LPcPiDV37Ju0YL_iaI7rA7ybtxdbImVTbd35CLVWgEjghv8Ugz5-L55DIHh8iKB3KGoNCmyFXqNTWrOUpvDU-nS_N1z2uqOjMIt6jzODlIZjgT8yi7-jZ0_Bbyq954FlPeCsWipDZKzvHVQWVylqfF7qUqhmwi=w662-h660" width="662" /></a></div><p></p><p></p><p><b>To make carrot halwa</b>, you need three main ingredients, carrots, sugar, and milk. There is also a mild coconut flavor. All the other ingredients are flavor enhancers. You can use ghee or coconut oil, desiccated coconut, cardamom powder, saffron, rose water, and nuts of your choice. For a halwayi style carrot halwa, you can use<b> khoya/ milk solids, milk powder, or condensed milk</b>. Carrot halwa tastes delicious when grated carrots get slow-cooked in milk. The milk thickens and enhances the flavor. But if you wish to reduce the cooking time, pressure the carrots, or use the Instant Pot. For a vegan carrot halwa, use coconut milk or cashew milk.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKXiZiuWPhNlhtTns78qrm-fqepF6kiv3OzxA7ENUHq54rxGt2kzU205LvnxpZEug7OYJ_pe6khLvwU8ICDoFaVDNJRa53tFWn5RqzivPAxKWMac7S9MT1z0X__-EKKJ5bKMwExBOlPWAA6PQ7ZC2V3M1YBLKUhRBbtjtbHXrcgOxhcMVwUJ91fvVt=s4312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3272" data-original-width="4312" height="507" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKXiZiuWPhNlhtTns78qrm-fqepF6kiv3OzxA7ENUHq54rxGt2kzU205LvnxpZEug7OYJ_pe6khLvwU8ICDoFaVDNJRa53tFWn5RqzivPAxKWMac7S9MT1z0X__-EKKJ5bKMwExBOlPWAA6PQ7ZC2V3M1YBLKUhRBbtjtbHXrcgOxhcMVwUJ91fvVt=w668-h507" width="668" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiwkDVG_HSNVJg7QVSKCYA3fza1mFVMNZyahUFIFQKkt4NlzgPPRfhMRsED_TYq6mNyWRM-k-Pjat_n4YIf6H56EdzChJ1EUnAJA6mNwF15qaCZDyAK_s3Q_860FPQ3L30cDFEw9_cyI6g3F5_UkmPT5a0o_tXK2r4jscsSxcfjQwZHDrFCHEJpDXO=s4230" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3437" data-original-width="4230" height="544" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiwkDVG_HSNVJg7QVSKCYA3fza1mFVMNZyahUFIFQKkt4NlzgPPRfhMRsED_TYq6mNyWRM-k-Pjat_n4YIf6H56EdzChJ1EUnAJA6mNwF15qaCZDyAK_s3Q_860FPQ3L30cDFEw9_cyI6g3F5_UkmPT5a0o_tXK2r4jscsSxcfjQwZHDrFCHEJpDXO=w669-h544" width="669" /></a></div><p></p><p style="text-align: center;"><b><u>Carrot Coconut Halwa- Gajar Halwa Recipe</u></b><br /></p><p></p><p><u><b>Ingredients</b></u><br />Carrots grated- 4 cups<br />Grated Coconut- 1/2 cup<br />Sugar- 1 cup<br />Milk- 2 cup<br />Ghee- 3 tbs<br />Coconut cream- 1/4 cup<br />Condensed milk- 1/4 cup<br />Cardamom powder- 1/2 tsp<br />Cashew nuts- 10-12<br />Rose water- 1 tsp</p><p>The first step is to wash and clean the carrots. Grate the carrots using a box grater or food processor.<br />Heat a heavy bottom pan and add one tbs of ghee. Roast the cashew nuts till golden brown, and set them aside for later use. In the same pan, add the grated carrots, and stir fry in a very low flame for about 3-4 minutes. Add coconut and milk, cover, and cook in low heat for 6-7 minutes, or till the carrot is soft. Mix in condensed milk and coconut cream. Make sure the carrots are thoroughly cooked and add sugar. Let the mixture simmer, stirring occasionally so that it doesn't stick to the bottom of the pan. Cook till all the liquid is evaporated and the halwa thickens. <br />Add the rest of the ghee and stir continuously till the mixture leaves the edges of the pan. The halwa is ready when it comes together, and you can see ghee separating. Sprinkle cardamom powder, rose water, and garnish with roasted cashew nuts or any nuts of your choice. Serve warm or chilled. You can store it for up to a week in the refrigerator. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgdxsR3GYQRwaMlFd8iZBRwM0AGCLyxGjdI-YKWrpqFJAMs4Kx5PYnNcx9S7X_H8se7IhHQFxrsakkU_IyoDsr0NxzxC3kbYL5Cs2Iu8Z_0Y7qciG2H88Jm_9g3ChMy3f8xXXFbXTH5K907oU88RJ31370ffAlDaibu7V9AzAvsaWRYAnWQOL3XJKBt=s3553" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3427" data-original-width="3553" height="641" src="https://blogger.googleusercontent.com/img/a/AVvXsEgdxsR3GYQRwaMlFd8iZBRwM0AGCLyxGjdI-YKWrpqFJAMs4Kx5PYnNcx9S7X_H8se7IhHQFxrsakkU_IyoDsr0NxzxC3kbYL5Cs2Iu8Z_0Y7qciG2H88Jm_9g3ChMy3f8xXXFbXTH5K907oU88RJ31370ffAlDaibu7V9AzAvsaWRYAnWQOL3XJKBt=w664-h641" width="664" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtTGUJE4Ykwy-LUUmKWVkXey0dTHPKfDwk0mb_JpNHOTNn6_DVuofeEZs-WuKGND5FfUrODZBRf-H6_Pp9QTYuSqvVAiLTMdjAFlhjaK8_3rMShidF1cr803hGsP3hyOyCY5oeONdP8EijlK_kBdJw6Gewofuc2XbQQ7HNZ-GG0Wyl6VWgk2ooXGeV=s3289" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3196" data-original-width="3289" height="622" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtTGUJE4Ykwy-LUUmKWVkXey0dTHPKfDwk0mb_JpNHOTNn6_DVuofeEZs-WuKGND5FfUrODZBRf-H6_Pp9QTYuSqvVAiLTMdjAFlhjaK8_3rMShidF1cr803hGsP3hyOyCY5oeONdP8EijlK_kBdJw6Gewofuc2XbQQ7HNZ-GG0Wyl6VWgk2ooXGeV=w640-h622" width="640" /></a></div><p></p><p><b>You might also like,</b></p><p><a href="https://kichencorner.blogspot.com/2019/12/kerala-black-halwa-karutha-halwa-rice.html"> Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa </a><br /><a href="https://kichencorner.blogspot.com/2021/11/coconut-pumpkin-halwa-pumpkin-dessert.html">Coconut Pumpkin Halwa/ Pumpkin Dessert</a><br /><a href="https://kichencorner.blogspot.com/2015/11/carrot-burfi.html">Carrot Burfi </a><br /><a href="https://kichencorner.blogspot.com/2011/05/pineapple-halwa.html">Pineapple Halwa- Kerala Sweet </a><br /><a href="https://kichencorner.blogspot.com/2021/12/perad-sweet-guava-cheesegoan-christmas.html">Perad Sweet- Guava Cheese/Goan Christmas Recipe </a><br /></p><p>Give this recipe a try, let me know how it turned out for you :)</p><p>See you next time with another recipe</p><p>Happy Cooking! Enjoy!<br /></p><br />Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com4tag:blogger.com,1999:blog-2938159672145849878.post-32705150991293260202022-02-08T12:21:00.002-08:002022-02-10T04:11:26.909-08:00Creamy Corn and Chicken Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0PTY6lbOhpLy8o19kvWSe0qRaT4WUWDUdFY-cMPmulwKBDWOhpB0S5aTP5xnWewQ7rMaujRASO07ABJT5EjorLhs_9EtnD3bUQn4YxicPSotf8BPPwh6UrjGOisX2boOW15-Y0UQLNFW9r8TmVkCGZ3PjgTRxMcpf8Uz_-acOW-1ErvbBEcSqmNKi=s3014" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3014" data-original-width="2722" height="672" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0PTY6lbOhpLy8o19kvWSe0qRaT4WUWDUdFY-cMPmulwKBDWOhpB0S5aTP5xnWewQ7rMaujRASO07ABJT5EjorLhs_9EtnD3bUQn4YxicPSotf8BPPwh6UrjGOisX2boOW15-Y0UQLNFW9r8TmVkCGZ3PjgTRxMcpf8Uz_-acOW-1ErvbBEcSqmNKi=w607-h672" width="607" /></a></div><p></p><p style="text-align: center;">Creamy Corn and Chicken Soup </p><p>Creamy corn and chicken soup is hearty, comforting, and loaded with delicious flavor. It is one of those feel-good dinners that keep you stay warm in cold winter months. This soup is hearty enough to be served on its own as a full meal, but you can enjoy it with a delicious salad, crusty bread, or steamed rice. The luscious creamy texture is<b> pureed sweet corn</b>, and it adds a natural sweetness to the soup. You can reduce the amount of cream and cut down on calories. Ginger, garlic, paprika, and pepper powder add a touch of savoriness. Creamy corn and chicken soup are tasty in their own right, and homemade chicken broth and fresh corn bring out the best flavor. It is always easy to make chicken broth at home. I will also share the recipe to make chicken broth that makes this soup extra delicious.<br /><br />If you are looking for a lazy day easy meal with pantry staples, there are also shortcuts to make an easy dinner. One of my favorite shortcuts is rotisserie chicken or leftover roasted turkey. Good quality chicken broth is a must. Fresh, frozen, or canned corn works just fine. If you prefer a vegetarian soup, try adding mixed vegetables, mushrooms, or cauliflower. You can get creative and customize the soup according to your taste preference. This recipe is a fusion of two family favorites, savory chicken soup, and<b> Japanese-style sweet corn potage soup</b>. I have been making this soup time and time again because my family loves it. This home-style soup is simple to put together.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGYhHvw7F9k4MUsA_v_lnzGbqFRb9b6_oybiAEOVhrfO2r3gu9t-vV04sQtKoKkxUTU9khXsQe0ZiT39RaZshsAWQPT0GFGzfrg_Xnwgiiu7a-tkcRQIAQqHUbpZOIjGJ8ixKcKOZeM6PjlAQqfurn6olyD_NRQ-8w2tqPjpnFt-qapmE3Y8QOVx6z=s3135" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3058" data-original-width="3135" height="648" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGYhHvw7F9k4MUsA_v_lnzGbqFRb9b6_oybiAEOVhrfO2r3gu9t-vV04sQtKoKkxUTU9khXsQe0ZiT39RaZshsAWQPT0GFGzfrg_Xnwgiiu7a-tkcRQIAQqHUbpZOIjGJ8ixKcKOZeM6PjlAQqfurn6olyD_NRQ-8w2tqPjpnFt-qapmE3Y8QOVx6z=w665-h648" width="665" /></a></div><p><u><b>How to make homemade chicken broth</b></u><br />It is super easy to make homemade chicken broth. You can use a whole chicken to make the broth. I label and save random parts of chicken like ribs, wings, and backbones in the freezer bags and use them to make chicken broth. That way, I have homemade chicken stock whenever I need it. Chicken broth is handy when you want to make quick meals. It adds a ton of flavor to soups, sauces, and curries. For this soup recipe, I am using a simple broth with chicken, onion, ginger, garlic, salt and pepper, clove, and bay leaves. You can also add carrots, celery, fresh herbs for extra flavor. <br />The easiest way to make chicken broth is to use an Instant pot or pressure cooker. Throw in all the vegetables and the meat with bones and cook in high pressure for 40 minutes. Let the pressure release naturally, and then strain the broth. You can also use a large quart pan, to cook the chicken. Let it simmer away for an hour, and then strain the broth.</p><p><u>Ingredients to make chicken broth</u><br />Chicken with bones- 3 pound <br />Onion - 1 large<br />Celery - 1/4 cup<br />Garlic - 4-5 cloves<br />Ginger sliced- 1 inch thick<br />Crushed black pepper- 1 tsp<br />Salt to taste<br />Clove- 2-3<br />Bay leaves- 2-3</p><p>Into a large stockpot or, instant pot, add the chicken pieces and vegetables. Add the whole spices and herbs of your choice. Pour water to the same level as the chicken. Cover with the lid and close the steam valve. Set to pressure cook high for 40 minutes. Allow Instant pot to naturally release pressure, and cool down. Use a strainer to remove chicken and vegetables and set the broth aside. Allow it to cool down and transfer into air-tight glass bottles or mason jars and refrigerate. You can store for 4-5 days refrigerator or, freeze for later use.<br />The cooked meat can be used in soups, pasta, or salads.<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCGGD7Vm2dPl6vDVn4FuTjfYiLVE87rOjeQ5NSg6llV3IDDAehFpRrRvDnPJ1iKoRAShR37aBUeeA1TISDydA5V1N5tTS8LsPJUjNs79adBSp8272LAqxWXxYWYqME86pWrNj1ynEod1xR3U6wtQtkTBHIPRoYke4hO71FSmRyc61f0RcvIjB0sqJx=s4763" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3437" data-original-width="4763" height="483" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCGGD7Vm2dPl6vDVn4FuTjfYiLVE87rOjeQ5NSg6llV3IDDAehFpRrRvDnPJ1iKoRAShR37aBUeeA1TISDydA5V1N5tTS8LsPJUjNs79adBSp8272LAqxWXxYWYqME86pWrNj1ynEod1xR3U6wtQtkTBHIPRoYke4hO71FSmRyc61f0RcvIjB0sqJx=w670-h483" width="670" /></a></div><p style="text-align: center;"><u><b>Creamy Corn and Chicken Soup Recipe</b><br /></u></p><p><u><b>Ingredients</b></u><br />4 ears of corn (roughly 3 1/2 cups)<br />Chicken cooked- 1 cup<br />Chicken broth- 2 1/2 cup<br />Medium onion- 1/2 chopped<br />Garlic- 1 clove<br />Butter- 1 tbs<br />Heavy cream- 1/2 cup<br />Milk- 1/2 cup<br />Oil- 1 tbs<br />Paprika- 1/2 tsp<br />Turmeric powder- a pinch (optional)<br />Salt and pepper to taste<br />Green onions, parsley and corn for garnish</p><p>Wash the corn and pat dry. Shave off the corn kernels. In a pot, boil the corn with a half cup of water and a pinch of turmeric powder and salt. Cover and cook till soft. When it cools down, transfer into a blender and blend till smooth. Strain the puree using a fine mesh strainer and set it aside. If you are adding canned corn, add it to a blender and make a fine puree.<br /><br />Heat a large quart pan and add butter and oil. When the oil is hot, add chopped garlic and finely chopped onions. Cook till slightly golden and add the chicken broth and cooked chicken. Season with paprika, salt, and pepper. Simmer in low flame for 3-4 minutes. Add the pureed corn and milk and bring it to a boil. Taste as you cook, and adjust seasoning. Lower the heat and add cream. Simmer for a minute and switch off the flame. Ladle into bowls. Serve the soup warm, garnished with green onions and cooked corn.<br /><br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEie6BJkCtQ8IpXVq4EFWKE6IeqfwCC8AdwLm_aZypBQ0Dq_EpVWGaXrrUVxtmZEWTWnhZMdx18naF1MzxHQvO50juQ7K2R3Fji5bholF3KMvR6kGlN3Nig6xSpLksS7TMktNTPxAcni-fsEWfmNiZXA319aKa_pfLNILmn3gNGb_saCDelDY680SQWp=s3438" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3438" data-original-width="3206" height="671" src="https://blogger.googleusercontent.com/img/a/AVvXsEie6BJkCtQ8IpXVq4EFWKE6IeqfwCC8AdwLm_aZypBQ0Dq_EpVWGaXrrUVxtmZEWTWnhZMdx18naF1MzxHQvO50juQ7K2R3Fji5bholF3KMvR6kGlN3Nig6xSpLksS7TMktNTPxAcni-fsEWfmNiZXA319aKa_pfLNILmn3gNGb_saCDelDY680SQWp=w625-h671" width="625" /></a></div><p></p><p><b>You might also like,</b></p><p><a href="https://kichencorner.blogspot.com/2018/01/tomato-tortellini-soup.html">Tomato Tortellini Soup </a><br /><a href="https://kichencorner.blogspot.com/2018/03/mexican-tuna-salad.html">Easy Mexican Tuna Salad </a><br /><a href="https://kichencorner.blogspot.com/2011/10/basil-chicken.html">Easy Basil Chicken- Fast Dinner Ideas</a> <br /><a href="https://kichencorner.blogspot.com/2021/06/easy-chicken-chow-mein-recipe.html">Easy Chicken Chow Mein Recipe </a><br /><a href="https://kichencorner.blogspot.com/2020/01/bacon-cheese-balls.html">Bacon Cheese Balls- Easy Appetizer </a><br /></p><p>Try it,</p><p>See you next time with another recipe</p><p>Stay blessed!<br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com2tag:blogger.com,1999:blog-2938159672145849878.post-20697149352095718982022-02-04T13:04:00.000-08:002022-02-04T13:04:40.454-08:00Easy Jam and Bread Pudding- Homemade Mixed Fruit Jam Recipe<div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVV-FAasn7aRi2d-zG3mQoOTWCToDZW47gtycBwHzrfGZkAWioKf3AFeh1ALM4LndZs72hi4Ftu6eRoO6eqzUxelATJ0c9ekhaEmfCx5qqknakM3vlnL1m9UnSA0Y2gWWvaOY2Bgw-6GlNawVFI1desgAwh0aPl_ahd0j--DZ9-qBNr7Aa0g8xCu44=s3927" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3262" data-original-width="3927" height="568" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVV-FAasn7aRi2d-zG3mQoOTWCToDZW47gtycBwHzrfGZkAWioKf3AFeh1ALM4LndZs72hi4Ftu6eRoO6eqzUxelATJ0c9ekhaEmfCx5qqknakM3vlnL1m9UnSA0Y2gWWvaOY2Bgw-6GlNawVFI1desgAwh0aPl_ahd0j--DZ9-qBNr7Aa0g8xCu44=w683-h568" width="683" /></a></div><br /></div><div style="text-align: center;"> Easy Jam and Bread Pudding- Homemade Mixed Fruit Jam Recipe</div><p></p><p>Classic old-fashioned bread and jam pudding is a wonderfully satisfying no-fuss dessert. Bread pudding is a comforting dessert to treat your family on chilly winter evenings. If you have left-over bread, you can bake this delicious dessert in no time. It has a rich and creamy custard and the sticky sweetness from the jam. The pudding has a few simple ingredients and absolute comfort to dig in! Your whole family will love it, and they will even come back for seconds. I am also sharing the recipe for <b>homemade mixed fruit jam</b> with easy-to-make instructions. Homemade mixed fruit jam is delicious with so much flavor. It is so easy to make your jam with seasonal fruits of your choice, plus the added benefit is the quality and freshness of the fruits. Strawberry jam, plum jam, and raspberry jam taste delicious in bread pudding. Feel free to use whatever you have at hand.<br /><br />Bread pudding with layers of jam is beautiful and incredibly easy to prepare. It’s so easy to layer the bread and jam sandwiches. Whisk the egg custard, pour over the bread and then put it in the oven to bake. If you love it as a breakfast pudding, prepare this the night before so that all you need to do in the morning is pop it in the oven. <b>It will be ready in 30 minutes</b>, crispy and golden on the top and creamy and delicious inside. Drizzle with some honey or bread pudding sauce or fresh whipped cream. Can you imagine a more comforting dessert for breakfast! <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhvDtlVq4hAe15eSxhfBQV7UBDG-sukp1qFBQ_oW_0K28vi4eqGtX5Bzb_2ONf2rgXw1fu8T_1EWZPuEMcCaNcv_GBm6cop3d0awL3oLa8s1cxAMnSp44D2XjfA8UgzS8SOPl-MbfZJZY5TbZi64oheaGkmSMz-PpWTHPw-W0egHXH0aADjuRp1ToKR=s4279" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3405" data-original-width="4279" height="530" src="https://blogger.googleusercontent.com/img/a/AVvXsEhvDtlVq4hAe15eSxhfBQV7UBDG-sukp1qFBQ_oW_0K28vi4eqGtX5Bzb_2ONf2rgXw1fu8T_1EWZPuEMcCaNcv_GBm6cop3d0awL3oLa8s1cxAMnSp44D2XjfA8UgzS8SOPl-MbfZJZY5TbZi64oheaGkmSMz-PpWTHPw-W0egHXH0aADjuRp1ToKR=w665-h530" width="665" /></a></div><p><b>The simple custard</b> consists of milk, cream, eggs, and sugar. Condensed milk also adds great flavor and taste to the custard. Almond milk or coconut milk can also be great substitutes for a vegan dessert. The type of bread you use is entirely up to you. You can use plain white bread, croissants, brioche, or fruit bread. Older bread is better than fresh as it will absorb the egg mixture faster. If you are using fresh bread, lightly toast it in the oven.</p><p><b>To make the mixed fruit jam</b>, you can choose your favorite fruits. Fruits like apple, orange, peaches, papaya, persimmons, strawberry, grapes, mango, pineapple, guava add great flavor to the jam. Pectin is an important ingredient for a well-set jam. You can also use jam sugar. But if you do not want to use it, select fruits high in natural pectin. <b>Fruits like apple, guava, papaya, orange, and persimmon are high in pectin</b>. Measure the amount of chopped or pureed fruits to decide the amount of sugar. The best ratio of fruits and sugar is a 1:1 ratio. But 3/4 also works well. Sugar, acid (lemon juice or citric acid), and pectin are important to gel and thicken the jam. Try it and enjoy it with family and friends. Let me know how it turned out for you. Enjoy!<br /></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9JODvWLJReuaVAzLXx-gom3NOBJHzurFmQj3rgJ2JoInnwf8HVOhrZYRnIwVEVT4tkYHUQppK2dURxNmw_3kGxcTtWuOye76G0gKWf9U33LWOHBHeQccsWkEPrgeEBr4vGhhhdw5CWyfqHbJ_g6NA3OErUJs-pr9-tYAC9ukmBpJXlszILqXosf8X=s3982" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="3982" height="312" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9JODvWLJReuaVAzLXx-gom3NOBJHzurFmQj3rgJ2JoInnwf8HVOhrZYRnIwVEVT4tkYHUQppK2dURxNmw_3kGxcTtWuOye76G0gKWf9U33LWOHBHeQccsWkEPrgeEBr4vGhhhdw5CWyfqHbJ_g6NA3OErUJs-pr9-tYAC9ukmBpJXlszILqXosf8X=w690-h312" width="690" /></a></div> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgoFNpbTXOwULBY1Q_R-7G6APegcUNvrRXq11KNktpPLQUUz6wQmRk38QJiIhc3Jlw9viBljRDY2V4VpkUM4k1Ys82VviimwlUHYpiyNfGQhN7iB32jXAekG0sr7G8BKFngRp1Vk96auz1L8XNClpLjCSHJtMjFjXbx8TPiQN3WpMhIA90naGm0RWZO=s3636" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3377" data-original-width="3636" height="615" src="https://blogger.googleusercontent.com/img/a/AVvXsEgoFNpbTXOwULBY1Q_R-7G6APegcUNvrRXq11KNktpPLQUUz6wQmRk38QJiIhc3Jlw9viBljRDY2V4VpkUM4k1Ys82VviimwlUHYpiyNfGQhN7iB32jXAekG0sr7G8BKFngRp1Vk96auz1L8XNClpLjCSHJtMjFjXbx8TPiQN3WpMhIA90naGm0RWZO=w663-h615" width="663" /></a><p></p><p style="text-align: center;"><u><b>Jam and Bread Pudding Recipe</b></u><br /></p><p><u><b>Ingredients</b></u><br />Bread - 12 slices<br />(I am using a 12x 8 inch baking pan)<br />Jam- 3/4 cup<br />Butter- 2 tbs<br />Eggs large- 5<br />Milk- 1 1/2 cup<br />Heavy cream- 1 1/2 cup<br />Sugar- 3/4 cup<br />Salt- a pinch<br />Vanilla extract- 1 tsp <br /></p><p>Preheat oven to 375 degrees F. Melt butter and grease baking dish with it and set aside.<br />Trim off the edges of the bread and spread with the desired amount of jam. Cut into triangles or squares and layer bread in the prepared baking dish.<br />In a bowl, add eggs, sugar, and salt. Whisk till it is light and fluffy. Pour milk and heavy cream, vanilla extract, and whisk well.<br />Pour this over the bread, and gently press so that the bread absorbs the liquid. Drizzle the melted butter on top. Let it sit for ten minutes, or you can chill in the refrigerator for an hour.<br />Place the baking pan in the center of the oven. Cover with foil and bake for 15 minutes. Remove the foil, and continue baking for 15 minutes or until the pudding is set. The pudding will be puffed and golden. The pudding is set when the knife inserted in the center comes out clean. Allow it to cool down. Serve warm, with pudding sauce or fresh whipped cream and sliced fruits. Enjoy!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh_FOpMPeMm4IoirrQWA0lMxpqaHFMKY0c_uceb3h0MTix-Gx_blcLE87D0niYQyd3wadQsc0vEtodEr896NxErs-A79c75thUrEOAYUG0RnsXBYgkyS5ohoXi1rxm4I7UWPGc0vsyjnqtwtiQ-4CnTjkXKvMA4lTx3-Qhm7docyQFcaV-gbI7-yrsf=s3559" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3229" data-original-width="3559" height="612" src="https://blogger.googleusercontent.com/img/a/AVvXsEh_FOpMPeMm4IoirrQWA0lMxpqaHFMKY0c_uceb3h0MTix-Gx_blcLE87D0niYQyd3wadQsc0vEtodEr896NxErs-A79c75thUrEOAYUG0RnsXBYgkyS5ohoXi1rxm4I7UWPGc0vsyjnqtwtiQ-4CnTjkXKvMA4lTx3-Qhm7docyQFcaV-gbI7-yrsf=w675-h612" width="675" /></a></div><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQJMn6p2_FQTajeEwuo87v-tiOSEOCaU5BcGq5kImb-hjaH3ARzubrY4Udr3t3h2MRfAlEwvoCbbpKybQU7dfSqbTsP2qCUCGjMw46Ez4LW6GuJTnOR4WAx4k89yWq7abrBDhCKmSnLwvewGeJ1CtSborm7wS8NDY-sL6N5vNMSD2Yo4tmxBASzU5i=s4724" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3207" data-original-width="4724" height="434" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQJMn6p2_FQTajeEwuo87v-tiOSEOCaU5BcGq5kImb-hjaH3ARzubrY4Udr3t3h2MRfAlEwvoCbbpKybQU7dfSqbTsP2qCUCGjMw46Ez4LW6GuJTnOR4WAx4k89yWq7abrBDhCKmSnLwvewGeJ1CtSborm7wS8NDY-sL6N5vNMSD2Yo4tmxBASzU5i=w640-h434" width="640" /></a></div><p></p><p style="text-align: center;"><u><b>To make the mixed fruit jam</b></u><br /></p><p><u><b>Ingredients</b></u><br />Mixed fruit puree- 5 cup<br />To make the fruit puree<br />Apple- 1 Gauva-2, persimmon- 2<br />Pineapple chopped- 1 cup, mango-1. cup, pomegranate arils- 1/2 cup, grapes- 1/2 cup, strawberry- 1/2 cup<br />Orange Juice- 1/2 cup<br /><br />Sugar- 3 3/4 cup<br />Lemon juice- 1 lemon<br />Cloves- 2 (optional)<br />Butter- 1/2 tsp (optional)<br />Dry fruit pectin- 1 Package (1.75 ounce/ 49g)</p><p>Cut and process the fruits. If you like a chunky texture, add crushed fruits and for a smooth jam, make a fruit puree. You can use a food processor or blender. Measure the exact amount of prepared fruit or prepared puree. Measure the amount of sugar accordingly (the best ratio is 1:1). Prepare and sterilize your jars and lids. <br />Measure the fruit puree and sugar. Add the fruits puree into a large deep pan ( preferably a large quart pan) and mix lemon juice and clove. Mix well and bring the fruit puree to a boil, stirring frequently, to prevent sticking or scorching. </p><p>In a bowl, mix the sugar and the fruit pectin. When the fruit juice comes to a boil, add the sugar pectin mixture and mix well. You can also add 1/2 tsp of butter at this stage. Stir in low heat until the sugar dissolves. Increase the heat and bring to a full rolling boil for two to three minutes, stirring constantly. As it starts to thicken, there will be lesser bubbles. To check the consistency, pour a small amount of jam on a chilled saucer or small plate, and after a few seconds push the mixture with your finger. You will notice it has formed a skin that ripples slightly. Remove from heat, and skim foam if necessary. Ladle into hot, sterilized jars, wipe rims clean with a damp paper towel or a clean cloth and let it cool down on the countertop. Once it cools down store it in the refrigerator. </p><p><u><b>Additional points</b></u><br /></p><p><b>To sterilize the jars</b>, wash them with warm soapy water. Place the jars in a boiling water rack on the bottom. Boil for 10 minutes, then turn the heat off. Let it cool down before transferring the jars to a cooling rack. You can use a large stockpot to sterilize the jars. Place a rack or fold a thick towel and place it at the bottom of the pan.<br /><b>Bottling the jam</b>- Fill prepared, sterile jars to within 1/4-inch of the top. Wipe the rims clean, and seal the jars. Place the filled jars in a large stockpot filled with boiling water. Turn the heat off after 5 minutes of boiling, and let the jars stand in the water for 5 minutes. Place towels on the countertop and carefully transfer the jam bottles and allow them to cool down. Transfer carefully to a towel-lined countertop or a cooling rack.<br /></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPbTKOQUo9xrkxa0xld4cqGdBqKjstCoWHsqbyjs-SxGAgDLaodsxmP7wyqauvzbn2QRlQMy7y2N8uhECpEenkwtMGDdTGcdPSoA5rR5FzXZSpuaUeLRHqge3DiiOmeHetFMcC0YStdNsTzUKGqoKovKUx1IHp14ZnTO2EIT0L1FGWzX0BVOYaI9Ve=s3493" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3437" data-original-width="3493" height="630" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPbTKOQUo9xrkxa0xld4cqGdBqKjstCoWHsqbyjs-SxGAgDLaodsxmP7wyqauvzbn2QRlQMy7y2N8uhECpEenkwtMGDdTGcdPSoA5rR5FzXZSpuaUeLRHqge3DiiOmeHetFMcC0YStdNsTzUKGqoKovKUx1IHp14ZnTO2EIT0L1FGWzX0BVOYaI9Ve=w640-h630" width="640" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgRvqQM1lMKWEWyyuJYHP2aW4MHgZZYWpAdUA9HwFBT4-P8Zxj7brTq2SGqKBvE1kTSQ-CThzgfNwcPGnm5AJP7Gk20PnGp9mHzNJhbgA_PMyYbxPND6vUsBECYNvkZ2nm5UrvMrKjhYOPMNqda-ym5veYLtW121nx4fKFLWxIg5Vnll4TxzVnJ_7K=s3911" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3328" data-original-width="3911" height="570" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgRvqQM1lMKWEWyyuJYHP2aW4MHgZZYWpAdUA9HwFBT4-P8Zxj7brTq2SGqKBvE1kTSQ-CThzgfNwcPGnm5AJP7Gk20PnGp9mHzNJhbgA_PMyYbxPND6vUsBECYNvkZ2nm5UrvMrKjhYOPMNqda-ym5veYLtW121nx4fKFLWxIg5Vnll4TxzVnJ_7K=w671-h570" width="671" /></a></div><p></p><p><b>You might also like,</b></p><p><a href="https://kichencorner.blogspot.com/2019/12/easy-persimmon-pudding.html">Easy Persimmon Pudding</a> <br /><a href="https://kichencorner.blogspot.com/2020/10/easy-coffee-pudding-with-whipped.html">Easy Coffee Pudding With Whipped Dolgona Coffee</a> <br /><a href="https://kichencorner.blogspot.com/2016/08/bread-mango-layer-pudding.html">Bread Mango Layer Pudding- Creamy Mango Custard Pudding </a><br /><a href="https://kichencorner.blogspot.com/2012/07/fresh-fruit-custard-fruit-salad-with.html">Fresh Fruit Custard/ Fruit Salad with Custard Sauce </a><br /><a href="https://kichencorner.blogspot.com/2017/12/coconut-pudding.html">Easy Coconut Pudding </a><br /></p><p>Try it,</p><p>Hope you will all enjoy!</p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com3tag:blogger.com,1999:blog-2938159672145849878.post-11482698181419409102022-01-20T12:28:00.000-08:002022-01-20T12:28:01.713-08:00Vada Chicken Curry- Andhra Chicken Curry and Medu Vada - Garelu Kodi Pulusu<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj96M0E5QoMlgci2CTy1RgCvlyp6CFgC2lRNn1fANBj7o-doUhNLbaEkrOesfRYCgqmoM67ncF8JwMFFookABseuOVeHsGYeHfuIvgJHATpYbfSRFQoCcl_B90yEYegcrIIwczQARFzwuWSxpR1ljpBCxUe6K9fhVDpCanGJeW0ZtpV1HXNI_mtMcKJ=s3845" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3421" data-original-width="3845" height="603" src="https://blogger.googleusercontent.com/img/a/AVvXsEj96M0E5QoMlgci2CTy1RgCvlyp6CFgC2lRNn1fANBj7o-doUhNLbaEkrOesfRYCgqmoM67ncF8JwMFFookABseuOVeHsGYeHfuIvgJHATpYbfSRFQoCcl_B90yEYegcrIIwczQARFzwuWSxpR1ljpBCxUe6K9fhVDpCanGJeW0ZtpV1HXNI_mtMcKJ=w677-h603" width="677" /></a></div><p></p><p style="text-align: center;">Vada Chicken Curry- Andhra Chicken Curry and Medu Vada - Garelu Kodi Pulusu</p><p> Today's recipe is a treat for all chicken lovers- it is spicy chicken curry with crispy fried vadas. <a href="https://kichencorner.blogspot.com/2016/06/sambar-vada.html">Sambar vada</a> and rasa vada are popular tea time snack. How about vada chicken curry? Have you tried this delectable combo before? Garelu/ urad dal vadas and spicy chicken curry is one of a kind unique combo, of Andhra cuisine. It is popular in the southern Andhra and Telangana regions. The crispy fried vadas or medu vada is a delicious snack on its own. But vadas dipped into spicy chicken curry/pulusu are delicious, and you cannot stop munching. Vada chicken curry is simple but gives you an exotic eating experience. You can enjoy this as a snack, quick and tasty lunch, or light dinner. Sounds exciting, then check the recipe below. It is super simple to make.<br /><br /><b>Andhra chicken curry/ Chicken pulusu </b>is a spicy, flavorful chicken curry, one of our family favorites. There is nothing like an easy-to-make, heartwarming chicken curry relished with steamed rice or bread. I spent most of my childhood in Andhra Pradesh, and most of my childhood memories are surrounded by flavors of Andhra food. Andhra cuisine is known for its diversity- it is rich, tangy, hot, and flavorful. <br /><br />Andhra chicken curries are towards the spicier side, but I guarantee it tastes everything you want - spicy, delicious, and aromatic. Chicken pulusu gravy is flavored, with a melange of warm aromatic spices, a fine blend of dry coconut(cobra), poppy seeds, roasted peanuts, cashew nuts, and fried onions. Coconut, poppy seeds, and cashew nuts are the key ingredients for a beautiful, creamy sauce. It adds a nutty flavor and helps thicken the sauce to that perfect consistency. This recipe is from my mom's, and she suggested adding some tamarind pulp. But you can substitute with tomatoes or lemon juice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6ehSW-7olDXAB153PGyfwCRGzE9iyWcBoNQKYHYNvSasPO7RUechXZvVu7V45Vpc5Bljmhkz0t4jzOJW8TWGqCtFAOI03ORWwQa0mWyFIMT1kxLHko4hV7AAnPflIapnTmT9oe-s5wVU9VEfz7-hwrIaDGoi-a_xpEcg4IzFURGbY78cmwPycVLpJ=s3982" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3322" data-original-width="3982" height="558" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6ehSW-7olDXAB153PGyfwCRGzE9iyWcBoNQKYHYNvSasPO7RUechXZvVu7V45Vpc5Bljmhkz0t4jzOJW8TWGqCtFAOI03ORWwQa0mWyFIMT1kxLHko4hV7AAnPflIapnTmT9oe-s5wVU9VEfz7-hwrIaDGoi-a_xpEcg4IzFURGbY78cmwPycVLpJ=w668-h558" width="668" /></a></div><p></p><p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhCeHnxr25Goi5SzSnA9EgXIN80UcLI-ZuHdw--9ssG2teWH55_rDnd8-K5iejzbYe6bkLICNR1eMi6K7rcYhdNsY9SEp7-lACmyxmGFdRnOtGdbmOtcTgwothYP7npmgfMY2h39rbodl1viUnM_Ro88Tc4JPvYY5LQTOTd0Saj_0dnLYcV18jtU2UI=s4356" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3305" data-original-width="4356" height="504" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCeHnxr25Goi5SzSnA9EgXIN80UcLI-ZuHdw--9ssG2teWH55_rDnd8-K5iejzbYe6bkLICNR1eMi6K7rcYhdNsY9SEp7-lACmyxmGFdRnOtGdbmOtcTgwothYP7npmgfMY2h39rbodl1viUnM_Ro88Tc4JPvYY5LQTOTd0Saj_0dnLYcV18jtU2UI=w664-h504" width="664" /></a></p><p></p><p><b>Garelu or medu vada/uzhunnu vada</b> is a savory snack, and the recipe is simple. It is a popular South Indian doughnut-shaped lentil fritter, crisp outside and soft and fluffy inside. It is enjoyed as a snack with tea or served with idli, sambar, and chutney as breakfast. </p><p>There is a three-step process, soaking the lentils, grinding into a thick fluffy batter, and shaping them like doughnuts and deep-frying. Deep-fried lentils batter is by itself flavorful. The addition of pearl onions, ginger, and curry leaves imparts a wonderful aroma that is irresistible. Cumin and whole peppercorns also add flavor to the garelu. It is best to soak the lentils for at least 3-4 hours and grind them into a smooth fluffy batter. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4Ih3sZlGJH59up0uwENkEdtV8_sDUidNPZhKZyyDmjVlT0rFlt6xQiN--wTkQ5NgJ0JJG4IzZFiRHtbKeek9lnnYJxMh2il7zxHXyb9-Mdaee3YfRFSD-r9JYV_caxwcU4wDynqArtI3xrrI5ZyDqeXza-ei0Q566giPG6Frxe9jrP85uDRSXoOBj=s4241" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3311" data-original-width="4241" height="526" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4Ih3sZlGJH59up0uwENkEdtV8_sDUidNPZhKZyyDmjVlT0rFlt6xQiN--wTkQ5NgJ0JJG4IzZFiRHtbKeek9lnnYJxMh2il7zxHXyb9-Mdaee3YfRFSD-r9JYV_caxwcU4wDynqArtI3xrrI5ZyDqeXza-ei0Q566giPG6Frxe9jrP85uDRSXoOBj=w673-h526" width="673" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPcviDGP9hlR-dYhYQT1G5VgDbnuKTtV2s19HaDDmbvm2ejQhFUqoH9VKK_cvicte4iKfIsauqE8EpDrGYmsGzJ6y_tKx90WvpPGbEETIY7azP71yYLlK9PPPfg8F4dKGETRpJnsyG_rFmN043j0Pi5lDgJRMfiUhJwZN3_Zl3PB0y-lPQ4y6IcEju=s4141" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3130" data-original-width="4141" height="506" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPcviDGP9hlR-dYhYQT1G5VgDbnuKTtV2s19HaDDmbvm2ejQhFUqoH9VKK_cvicte4iKfIsauqE8EpDrGYmsGzJ6y_tKx90WvpPGbEETIY7azP71yYLlK9PPPfg8F4dKGETRpJnsyG_rFmN043j0Pi5lDgJRMfiUhJwZN3_Zl3PB0y-lPQ4y6IcEju=w669-h506" width="669" /></a></div><p></p><p style="text-align: center;"><u><b>How to make Andhra Chicken Curry/ Andhra Kodi Kura/ Pulusu</b></u></p><p><u><b>Ingredients</b></u><br />1)Chicken - 1 kg<br />Turmeric powder- 1/3 tsp<br />Salt - a pinch<br />lemon juice-1/2 lemon<br />Onion chopped- 1/2<br /><br /><u><b>For the gravy</b></u><br />Thinly sliced onion- 3 medium<br />Tomato-2<br />Ginger garlic paste-2 tbs<br />Turmeric powder- a pinch<br />Chilly powder- 2 tsp<br />Green chilly- 3<br />Tamarind pulp- 3 tbs<br />Curry leaves - a few<br />Bay leaves-2<br />Mint leaves- a few<br />Coriander leaves- 3 tbs chopped<br />Oil- 3 -4 tbs<br />Lemon juice- 1 tsp<br />Salt to taste<br /><br /><u><b>To roast</b></u><br />Dry red chilly- 5-6<br />Dry Coconut- 1/4 cup<br />Coriander seeds- 2 tbs<br />Fennel seeds- 1/2 tsp<br />Cashewnuts-5 (optional)<br />Peanuts-1 tbs (optional)<br />Khus khus/poppy seeds- 2 tbs<br />Black pepper- 1/8 tsp<br />Cardamom- 2<br />Cinnamon- 2-3 pieces<br />Shahi Jeera- 1/2 tsp<br /></p><p>Clean the chicken, and marinate with ingredients listed under (1) for about one hour.<br />In a pan, add dry roast the nuts, coconut, and dry red chilly for a minute or two on low flame. Add the poppy seeds, black pepper, whole spices, and roast for a minute. Let it cool down completely. Add this into a blender and make it into a fine powder. Set this aside.</p><p>Heat one tsp of oil and add bay leaves, curry leaves, mint leaves, and thinly sliced onions. Saute till it changes color to a golden brown. Add ginger-garlic paste and saute till raw flavor disappears. Add turmeric powder, chilly powder, and coriander powder and cook for one minute. Add chicken and mix well. Continue mixing and frying the chicken for about five minutes till the chicken turns pale. Add thinly sliced tomatoes, cover, and cook for 3-4 minutes on low flame. Add two cups of warm water and cook for another 8-10 minutes. Mix the coconut spice powder and the tamarind pulp. Check salt and adjust the consistency by adding more water. Cook for another 5-6 minutes. Finally, add coriander leaves and lemon juice and switch off the flame. Enjoy chicken curry with medu vada, rice, or chapati.<br /></p><p style="text-align: center;"><u><b>How to make</b> <b>Garelu/ medu vada</b></u></p><p><u><b>Ingredients</b></u><br />Urad Dal/Black lentil skinless- 1 1/2 cup<br />Rice 2 tbs<br />Cumin seeds- 1/2 tsp<br />Pearl Onions- 4-5<br />Ginger finely chopped- 1 inch thick<br />Curry leaves finely chopped- 1 spring<br />Green chilly finely chopped- 3<br />Whole black pepper- 5-6<br />salt to taste<br />Oil- 2 cup to fry</p><p>Wash and soak urad dal and rice for about 4-5 hours. <br />Drain the urad dal and grind into a smooth thick batter. Do not add more than two to three tbs of water. It should be thick batter to form shape.<br />Add chopped ginger, green chilly, curry leaves, and whole black pepper. Mix in salt and set aside for about 10 minutes.<br />Heat oil in a pan. Just before frying, add the chopped shallots and mix. If the batter is not thick enough to form shapes, add two tablespoons of rice powder. <br />Drop a small portion of the batter to check the oil temperature. If it sizzles, the oil is ready to fry.<br />Take a small bowl of water and wet your hands first. Take a lemon-sized portion of the batter, and shape it into a ball. Press a finger through the middle to make a depression in the center. Gently drop into hot oil and fry in medium flame till both sides turn crispy golden brown. You can fry four to five vadas in each batch. Serve warm with chicken curry.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXpMR62V09yR9PvVZSot5FnLIS9L8epQ8kIUpZSPDScoWLMiGhkyNG85bjdEiv97sSgzvHoYHBlO96u4wdrhXvptC_AnT7mflvtB1em9YE-Y0ftXt5FHNN-Fmh6bDhaYgdk0QmASK0im4qc8mY-muzwL30eR9Yy4S3G0nph1mifhBL9Vp4u8duIngS=s4092" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3361" data-original-width="4092" height="541" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXpMR62V09yR9PvVZSot5FnLIS9L8epQ8kIUpZSPDScoWLMiGhkyNG85bjdEiv97sSgzvHoYHBlO96u4wdrhXvptC_AnT7mflvtB1em9YE-Y0ftXt5FHNN-Fmh6bDhaYgdk0QmASK0im4qc8mY-muzwL30eR9Yy4S3G0nph1mifhBL9Vp4u8duIngS=w658-h541" width="658" /></a></div> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEhmhix6IG6vMkWBSXtKo9kbOnyq_iEeG_dMw4pbJFYYIzBvHPcMQ0rc3J9IibW050RaQqNSbPhAoyuZ9odsRig7HLMCA85SflMEC__QA0jU6ItJCjggnwmFsqVKdE87yZNowA-BBLp6Vae2YciJKs4eQMnxE3UKxwctFkkQ8niya8UkYdIAfVxs9uot=s3658" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3427" data-original-width="3658" height="620" src="https://blogger.googleusercontent.com/img/a/AVvXsEhmhix6IG6vMkWBSXtKo9kbOnyq_iEeG_dMw4pbJFYYIzBvHPcMQ0rc3J9IibW050RaQqNSbPhAoyuZ9odsRig7HLMCA85SflMEC__QA0jU6ItJCjggnwmFsqVKdE87yZNowA-BBLp6Vae2YciJKs4eQMnxE3UKxwctFkkQ8niya8UkYdIAfVxs9uot=w661-h620" width="661" /></a><p></p><p><b>You might also like, </b></p><a href="https://kichencorner.blogspot.com/2019/12/andhra-style-green-chilli-chicken.html">Andhra Style Green Chilli Chicken </a><br /><a href="https://kichencorner.blogspot.com/2016/06/sambar-vada.html">Sambar Vada </a><br /><a href="https://kichencorner.blogspot.com/2016/10/gongura-chicken-curry.html">Gongura Chicken Curry </a><br /><a href="https://kichencorner.blogspot.com/2010/08/chicken-kurma.html">Easy Chicken Kurma- South Indian Creamy Chicken Curry </a><br /><a href="https://kichencorner.blogspot.com/2021/02/kerala-style-chicken-chukka-restaurant.html">Kerala Style Chicken Chukka- Restaurant Style Chicken Masala Fry Recipe </a><br /><p>Try it,</p><p>Hope you will all enjoy!<br /></p><br />Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com4tag:blogger.com,1999:blog-2938159672145849878.post-88975094515490360552022-01-14T11:37:00.000-08:002022-01-14T11:37:08.133-08:00Easy Beef Wraps with Shawarma Spice- Delicious Pita Roll-Ups<p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjl-7xeyol-OMWqPu-QXZruAbHVxMYbRgyiCCrgd96vhAhVLGsdXp-aQWh1fUKccXW2hJp9YRqvkOzNKSY1ZhtmzvK6mnGAZYj7HK5bHTZhuNAzrlrbFq-DAFB8Wvw6krOOCoEArxNK0F38lUEzZv4U_DLtjeazF53KAE7Qi6hUkBDx4f_jOx46AJGn=s3696" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2981" data-original-width="3696" height="539" src="https://blogger.googleusercontent.com/img/a/AVvXsEjl-7xeyol-OMWqPu-QXZruAbHVxMYbRgyiCCrgd96vhAhVLGsdXp-aQWh1fUKccXW2hJp9YRqvkOzNKSY1ZhtmzvK6mnGAZYj7HK5bHTZhuNAzrlrbFq-DAFB8Wvw6krOOCoEArxNK0F38lUEzZv4U_DLtjeazF53KAE7Qi6hUkBDx4f_jOx46AJGn=w669-h539" width="669" /></a></p><div style="text-align: center;"> Easy Beef Wraps with Shawarma Spice- Delicious Pita Roll-Ups </div><p></p><p>Wraps are versatile and great for quick and tasty lunch or light dinner. You can get creative and use your favorite protein, veggies, and healthy fats. Beef wraps with Shawarma spice are irresistibly delicious and packed with flavor. Get inspired to create your version of middle eastern street food at home. The shawarma spice mix is warm and aromatic and has a well-rounded flavor profile. No one can resist this delicious wrap of spiced meat with fresh veggies and drizzle with a delicious tahini garlic yogurt sauce. The beef shawarma wrap is one of the most requested ones at home, and my kid loves this so much. It is simple and can be prepared in advance. It is the best weeknight dinner, and the leftovers are great for lunches. Your family will love this every time you make it!<br /><br /><b>What is Shawarma</b>?<br />Shawarma is a favorite fast food, a <b>popular sandwich in the Middle East</b>. It is similar to Turkish döner kebab and Greek gyros. The filling for the Shawarma is well-marinated meat and fat layered on a vertical rotisserie or spit. It is cooked and slow-roasted as the vertical pit turns around. Meat is cooked in its juices and fat and is very flavorful. Thin layers of meat are shaved off and served in pita bread, with sliced vegetables and tahini sauce. You can use beef, mutton, or chicken. It is hard to replicate street foods at home. The closest you can get to that version at home is making a good marinade and thinly slicing the meat. You can use a grill pan or roast in the oven. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhxtyYgmRAtMi5mRjVxl-6NrOoVaO0Yk-OJTDh7ZX5f-67YYDH6P_dWRIgzsBSHMXEraynxXfg8bwq5-J6HrPiYUS5Bg10-uXRuY1R0qNRLJ7e8OozzKOL-FHccpBrgcpyptmIztcXPINzqJcdu4xtn_JglUAxdEGdqK4bfyearf8qvFbWK0h8r3_Ii=s3817" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3454" data-original-width="3817" height="580" src="https://blogger.googleusercontent.com/img/a/AVvXsEhxtyYgmRAtMi5mRjVxl-6NrOoVaO0Yk-OJTDh7ZX5f-67YYDH6P_dWRIgzsBSHMXEraynxXfg8bwq5-J6HrPiYUS5Bg10-uXRuY1R0qNRLJ7e8OozzKOL-FHccpBrgcpyptmIztcXPINzqJcdu4xtn_JglUAxdEGdqK4bfyearf8qvFbWK0h8r3_Ii=w640-h580" width="640" /></a></div><p></p><p><b>How to make beef shawarma at home? </b><br />To make beef shawarma wrap at home, you need a robust and flavorful spice mix or the shawarma spice mix. It is a savory, tangy spice mix. You can easily buy shawarma spice mix from the Mediterranean or Middle Eastern specialty stores. But it is always good to make your fresh spice blend at home.</p><p><b> For the spice blend, you will need</b></p><p>Paprika<br />Cumin<br />Coriander<br />Turmeric<br />Cardamom<br />Cinnamon<br />Black pepper<br />Red pepper flakes<br />Sumac.<br /></p><p></p><p><b>Sumac</b> is an important spice of middle eastern cooking with bright red color and a tartness. It enhances the taste of seafood, meat, and salads. Sumac has a very inviting fruit tart flavor which you will love, but if you do not have sumac, you can very well substitute it with lemon. </p><p><b>To make the sauc</b>e, you will need tahini. <b>Tahini</b> is another staple of Middle Eastern and Mediterranean Cooking. Tahini is a creamy, savory paste of roasted sesame seeds with a mild nutty flavor. Continue reading for an easy step-by-step recipe to make this delicious wrap!<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQMrPtvaqg8c3HCd0x5EfMaJuQlfcesySjM9_k4YMAKPxuu04FbERQGnvPW_XyWzX_0UWRfWQRPPzMaWqzV95J2xcahhYpZF7z_Hvd_XGYL0lBfShCKg5RDrq7IioxdRdjMHhxkyOOHdCq0DxUipsop9HUQeYQId5ma-F-Ls7q_F7-pRfrx0nnDyP4=s3817" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3108" data-original-width="3817" height="522" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQMrPtvaqg8c3HCd0x5EfMaJuQlfcesySjM9_k4YMAKPxuu04FbERQGnvPW_XyWzX_0UWRfWQRPPzMaWqzV95J2xcahhYpZF7z_Hvd_XGYL0lBfShCKg5RDrq7IioxdRdjMHhxkyOOHdCq0DxUipsop9HUQeYQId5ma-F-Ls7q_F7-pRfrx0nnDyP4=w640-h522" width="640" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjA5cKB6fgyzXHS1f-X73p4u7DUUcbc13V0XDtSC7pidj8oLi3mPTaXXp9lItbOKepRpqbrFrcLRPuEgeC21QdYr5sFGeEriHQHrU2MqSYlFNYr4v-mRq3TavXwIUdD7L_00-v2ZnG4bTJSM68E0hoGxNERuceDoIoZEIStArkgyt0EFkP0X17_O30m=s3185" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2854" data-original-width="3185" height="574" src="https://blogger.googleusercontent.com/img/a/AVvXsEjA5cKB6fgyzXHS1f-X73p4u7DUUcbc13V0XDtSC7pidj8oLi3mPTaXXp9lItbOKepRpqbrFrcLRPuEgeC21QdYr5sFGeEriHQHrU2MqSYlFNYr4v-mRq3TavXwIUdD7L_00-v2ZnG4bTJSM68E0hoGxNERuceDoIoZEIStArkgyt0EFkP0X17_O30m=w640-h574" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiyG0sKHHF44s_1J2MQ3hVijLylFJvrOCgyqPaW93nlLf0xt0zZ7C08HmKdAR_OS9IM1wk8qjXFF1xM5XS9sNOC0BLaaEJvPTo1ltnFpI_Q0pC6qYo-hILzi2p2TjebOuUJPW11_dL2cKb6Zb9z-v0ks7aiNDobHrLVErhXpAUF-ALZqu3SaUDP4xyF=s4257" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2920" data-original-width="4257" height="438" src="https://blogger.googleusercontent.com/img/a/AVvXsEiyG0sKHHF44s_1J2MQ3hVijLylFJvrOCgyqPaW93nlLf0xt0zZ7C08HmKdAR_OS9IM1wk8qjXFF1xM5XS9sNOC0BLaaEJvPTo1ltnFpI_Q0pC6qYo-hILzi2p2TjebOuUJPW11_dL2cKb6Zb9z-v0ks7aiNDobHrLVErhXpAUF-ALZqu3SaUDP4xyF=w640-h438" width="640" /></a></div><p></p><p style="text-align: center;"><u><b>Easy Beef Wraps with Shawarma Spice- Delicious Pita Roll-Ups</b></u><br /></p><p><u><b>Ingredients</b></u><br />Pita bread-3- 4 ( I used store brought ones)<br /><br /><u><b>Marinade for beef</b></u><br />Beef- 1 1/2 lb<br />Onion- 1/2 cup<br />Olive oil- 3 tbs<br />Salt and pepper to taste<br />Minced garlic -4 -5 cloves<br />Cumin- 1/2 tsp<br />Turmeric- 1/8 tsp<br />Coriander- 1 tsp<br />Paprika- 1 tsp<br />Spices-cinnamon-1 inch piece, clove-2 nutmeg- a small piece,<br />black pepper- 1/2 tsp, cardomon-1 (Make this into a fine powder)<br />Sumac- 1 tsp<br />Lemon juice- 1/2 lemon<br /><br /><u><b>To Make Sauce</b></u><br />Tahini- 1/2 cup<br />Yogurt- 3 tbs<br />salt to taste<br />lemon juice- 1/2 lemon<br />Garlic minced- 2 tsp<br /><br /><u><b>For garnish</b></u><br />Onion- 1/2 finely chopped<br />Sumac-1/2 tsp<br />Salt and pepper<br />Tomato -1 finely chopped<br />Chopped parsley- a hand full<br />Cucumber pickle or any vegetable pickle (optional)<br /></p><p>Cut beef against the grain into thin bite-sized slivers or thin strips. Put all the spices in a blender and make a fine powder. In a large mixing bowl, add the meat and chopped onions. Mix the spice powders, minced garlic, salt and pepper, sumac, olive oil, and lemon juice. Mix well and cover with a cling wrap for at least an hour. For best results, marinate overnight in the refrigerator. If marinating overnight, allow the beef to sit out at room temperature for half an hour before cooking.<br /><br />Heat a large cast-iron grill pan or skillet over high heat and add the marinated meat. Spread evenly and cook over medium-high heat for about 12- 15 minutes, until the meat gets cooked. Flip the beef, and make sure that both sides are slightly crisp. If your pan is not large enough, cook the beef in batches.<br /><b>To make a grilled beef wrap</b>- Marinate the beef for at least an hour. Heat an outdoor grill or grill pan over medium-high, and brush with oil. Cook over medium-high heat for about 10-12 minutes or until done to your liking. Allow the grilled meat to sit for a bit before slicing it.<br /><b>To bake in the oven</b>, place the marinated sliced beef in a single layer on a large pan or sheet pan. Bake at 400 degrees F for 25-30 minutes.<br /><b>To make the sauce. </b><br />Add tahini, yogurt, minced garlic salt, and lemon juice, into a food processor. Blend till nice and smooth. Set this aside.<br /><b>For garnish</b>- slice the onions, tomatoes, cucumber, and parsley. You can also add thinly sliced pickled vegetables of your choice. Add a pinch of salt, pepper, and 1/2 tsp of sumac and set aside. You can also use your favorite Mediterranean salad blend to bring a contrast of textures and flavors.<br />To make the wrap- place pita bread flat on a plate and spread a little of the sauce. Place little chopped vegetables, pickle, and grilled meat. Drizzle a little bit of sauce, and tightly roll it. You can crisp it up before serving. Enjoy! <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgPN9e4gTF3hzfBdvuQi6ZWm28gi5YCH8-fbpETJKCbSj53qLLptvUZ_S5ovw0lMr_258kuibnfCjc2aQoRl289Efj6Man9RDQLo7u0mb0hgPN0HLkUVeKlNdUHrnB7_p-JiwE8-qjfJG65vEKAJ55TTqJQX3mKWGChY5-9JHziag-xV955-GphUFLC=s4361" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3437" data-original-width="4361" height="504" src="https://blogger.googleusercontent.com/img/a/AVvXsEgPN9e4gTF3hzfBdvuQi6ZWm28gi5YCH8-fbpETJKCbSj53qLLptvUZ_S5ovw0lMr_258kuibnfCjc2aQoRl289Efj6Man9RDQLo7u0mb0hgPN0HLkUVeKlNdUHrnB7_p-JiwE8-qjfJG65vEKAJ55TTqJQX3mKWGChY5-9JHziag-xV955-GphUFLC=w640-h504" width="640" /></a></div><p> You might also like,</p><p><a href="https://kichencorner.blogspot.com/2021/06/easy-chicken-chow-mein-recipe.html"> Easy Chicken Chow Mein Recipe </a><br /><a href="https://kichencorner.blogspot.com/2018/03/spicy-stuffed-eggplant.html">Spicy Stuffed Eggplant-Mediterranean Diet</a> <br /><a href="https://kichencorner.blogspot.com/2020/12/kerala-beef-cutlet-beef-and-koorka.html">Kerala Beef Cutlet- Beef and Koorka/ Chinese Potato Cutlets </a><br /><a href="https://kichencorner.blogspot.com/2020/01/bacon-cheese-balls.html">Bacon Cheese Balls- Easy Appetizer </a><br /><a href="https://kichencorner.blogspot.com/2016/02/paneer-kathi-rolls.html">Paneer Kathi Rolls </a></p><p>Try it, </p><p>Hope you will all enjoy!</p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com4tag:blogger.com,1999:blog-2938159672145849878.post-46128545414390092762022-01-10T09:58:00.000-08:002022-01-10T09:58:55.860-08:00Ash Gourd Halwa- Kashi Halwa<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJ28LOXpyodpmeJzKuPbKbpAgo6pm5JQvfuLN4kf-ITLWUkmCoO3UpNpFVpKH7FMFxbUddQm-1GdgVA64-MBVYQBDA-DGgc3c17PwCx2MEbzLand42_5ezmJkLOkvZIZbPDsg1BhlwrP67QipwNywIyqSMhsnF3uEVKy9RENdyKlPYh4HG9ebU-tSS=s4620" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3438" data-original-width="4620" height="513" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJ28LOXpyodpmeJzKuPbKbpAgo6pm5JQvfuLN4kf-ITLWUkmCoO3UpNpFVpKH7FMFxbUddQm-1GdgVA64-MBVYQBDA-DGgc3c17PwCx2MEbzLand42_5ezmJkLOkvZIZbPDsg1BhlwrP67QipwNywIyqSMhsnF3uEVKy9RENdyKlPYh4HG9ebU-tSS=w677-h513" width="677" /></a></div><p></p><p style="text-align: center;"> Ash Gourd Halwa- Kashi Halwa </p><p>Kashi Halwa is a decadent dessert perfect for any occasion. Winter melon/ Ash Gourd is used to make Kashi Halwa. If you think vegetables and desserts do not go together, then this halwa will make you love veggies even more. Carrots, beets, squash, ash gourd, bottle gourd, raw papaya, pumpkin are all easy to incorporate into delicious vegetable desserts. In India, halwa is an indispensable part of festive occasions. You can find innumerable varieties of halwa in various hues and flavors. Halwa loaded with vegetables are widely popular, especially carrots, <a href="https://kichencorner.blogspot.com/2010/04/beetroot-halwa.html">beets</a>, and<a href="https://kichencorner.blogspot.com/2021/11/coconut-pumpkin-halwa-pumpkin-dessert.html"> pumpkin</a>. Kashi halwa/ Ash gourd halwa is a regional favorite from Karnataka/ South India. It is a comforting, homey dessert and has a taste that lingers in your memories. Halwa making is time-consuming. But the best part of this halwa is that it is ready in under 30 minutes.<br /><br /><u><b>What is Halwa?</b></u><br />Halwa or halvah is sweet gel-like confectionery much loved in Asia, especially in the West, Central, and South Asian regions. Its origins can be traced from the middle ages and are part of the culture and culinary tradition. The word halwa is Arabic, and the earliest halwa consisted of dates paste, and milk. But each region has developed its unique recipe for halwa. The Greek halwa contains semolina and honey, Turkish halwa with tahini or ground sesame seeds, the Indian variety is made with semolina or flour. Other variations of halwa have wheat flour, rice flour, nuts, lentils, fruits, and certain vegetables like carrots, beets, yam, or squash.<br /> </p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFtqVBVvWPwCzmSQGRN-QykGqSSvNVWw74i_VjmkZsmbhwLT-J30IFFHv8jzqOYENqZL68SYDN0mrIMQ9D_O6OekipwhKOurU_J5MppQ0le1QB0TTxjqx1E6iyCj7C1M4BzCWBmZAbIE9KU8_nFsKEPQvTsPSGWaoerHNjJrl-lKWibZnMrkhDP3gV=s3960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3207" data-original-width="3960" height="531" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFtqVBVvWPwCzmSQGRN-QykGqSSvNVWw74i_VjmkZsmbhwLT-J30IFFHv8jzqOYENqZL68SYDN0mrIMQ9D_O6OekipwhKOurU_J5MppQ0le1QB0TTxjqx1E6iyCj7C1M4BzCWBmZAbIE9KU8_nFsKEPQvTsPSGWaoerHNjJrl-lKWibZnMrkhDP3gV=w656-h531" width="656" /></a></div><p><br /><u><b>What is Kashi Halwa?</b></u><br />Kashi halwa or ash gourd halwa/ White pumpkin is a traditional sweet dish from the Udupi region of Karnataka, South India. This halwa is an integral part of festivals, and special occasions like weddings in Karnataka and Tamil Nadu. Candied winter melon is a much-loved sweet in India and South Asia. In Kashi halwa, winter melon is grated and cooked with ghee and sugar.</p><p>Traditionally it is made with three main ingredients - ash gourd, sugar, and ghee. You can add milk or khoya for a richer taste. Cardamom or saffron adds a unique flavor to Kashi halwa. This glossy, golden-colored halwa, has a soft and delicate texture, is almost gel-like, and is addictive. Ghee and the sugar give it a unique texture, glossy and oozing with sugar syrup. Ghee increases the shelf life of the halwa, but you can reduce the amount of ghee and sugar according to your taste preference. Raisins and cashews and adds a delightful crunch. Kashi Halwa can be a snack or served as a part of the meal.<br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhuUNC16MzKOfEASrvXpKJ_NfP3jcmBkrpQlIIgJliKCBlYmYTK-jpROLMhgFZO8cuVsDl4DECq2GCCPN349bC4oFMcEGXHG1ok6svEA3jHjXTvySHTuzjs8dHB3c1GHqjFt95IV8fwqwkkIsq3CpLWnP2qulgZyUaSraG3J67mR8V_15uvHrWnYxkq=s4125" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3119" data-original-width="4125" height="485" src="https://blogger.googleusercontent.com/img/a/AVvXsEhuUNC16MzKOfEASrvXpKJ_NfP3jcmBkrpQlIIgJliKCBlYmYTK-jpROLMhgFZO8cuVsDl4DECq2GCCPN349bC4oFMcEGXHG1ok6svEA3jHjXTvySHTuzjs8dHB3c1GHqjFt95IV8fwqwkkIsq3CpLWnP2qulgZyUaSraG3J67mR8V_15uvHrWnYxkq=w640-h485" width="640" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg4j-C8telvdvNtAkKsS8vUpE1IjI_OnmglJZc2g_9Q-24srdoG28cLbV2RrYYtexJ7rGCSR2A8W1HIjNpr4gGriRzHVBxesdmudX_AADQa-V1i4mEWFoR-2n4szOZSbq6t98rqLPe6mgaQS9NDJiEG7MwH8kzc_onkayhfSxCP1v1VrMpl2pHIOVCs=s4538" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3426" data-original-width="4538" height="500" src="https://blogger.googleusercontent.com/img/a/AVvXsEg4j-C8telvdvNtAkKsS8vUpE1IjI_OnmglJZc2g_9Q-24srdoG28cLbV2RrYYtexJ7rGCSR2A8W1HIjNpr4gGriRzHVBxesdmudX_AADQa-V1i4mEWFoR-2n4szOZSbq6t98rqLPe6mgaQS9NDJiEG7MwH8kzc_onkayhfSxCP1v1VrMpl2pHIOVCs=w661-h500" width="661" /></a></div><div style="text-align: center;"><b>Ash Gourd Halwa- Kashi Halwa Recipe</b><br /></div><div><p></p><p><u><b>Ingredients</b></u><br />Ash Gourd grated- 3 cups<br />Sugar- 1 1/2 cup<br />Ghee- 1/2 cup<br />Khoya- 1/2 cup <br />Cardamom powder- a pinch<br />Saffron - a pinch (optional)<br />(or food coloring of your choice- two drops)<br />Cashew nuts- 10-12<br />Golden raisins- 2 tbs</p><p>Peel the ash gourd and remove the seeds. You can also discard the spongy part that surrounds the seeds. Grate the vegetable using a box grater. Squeeze the excess liquid from the ash gourd and set it aside. Measure the grated ash gourd. Traditionally the amount of ash gourd and sugar is 1:1 ratio. <br />Heat a heavy bottom pan and add two tsp of ghee. Roast the nuts and the raisins and set them aside for later use. <br />In the same pan roast, add the grated khoya. Saute in a very low flame for about 4-5 minutes. Set this aside.<br />In the same pan, saute grated ash gourd for four to five minutes or till the raw smell goes off. Add some of the ash gourd liquid and let it cook till it is soft.<br />Once the pumpkin is dry, add the sugar, the saffron mixture. Continue cooking till the sugar melts. Let the mixture simmer, stirring occasionally so that it doesn't stick to the bottom of the pan. At this stage, add more ghee, if necessary, to prevent it from sticking to the pan. Cook till all the liquid is evaporated and the halwa thickens. It will leave the edges of the pan, and you will notice the ghee separating. Add the cooked khoya, roasted cashew nuts, raisins, cardamom powder, mix well and switch off the flame. The halwa thickens as it cools down. You can strain off this excess ghee before serving. Allow it to cool down. It tastes best when warm or at room temperature. It stays fresh for up to a week in the refrigerator. Enjoy!</p><p><u><b>Additional points to note,</b></u></p><p>This recipe can be easily doubled or tripled. Always measure the grated Ash gourd and then decide the sugar and ghee.<br />The traditional ratio of sugar and grated ash gourd is 1:1. You can reduce the sugar according to your taste preference. <br />Ghee increases the shelf life of the halwa, but you can increase or reduce it according to your preference.<br />When buying ash gourd, make sure it does not have any blemish and has smooth outer skin. The skin should be pale green and have a white velvety coating. The best place to buy ash gourd is your local Asian or Indian market.<br />Ash gourd has a lot of water content. You can also squeeze off some excess liquid. It needs to cook till all the moisture evaporates. The lesser the moisture content, the better the halwa tastes.<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIJwbs24hV6UaXk64qQ41YHS6MrzVSYrWtdLZUuvwJq-ntpNlbvGv04epSv0V24cvJc8bNDgi6ivuKe2FQAyH_u8kMkl5AvrxetU0N0IyApibOjBS2L1qxoosSZgGiAvi6rZ1GnIu0lB8L6nOsnJmqvksGCLNw_bRz0_Sp41b3XeBAGzWzUY7K9KSE=s3927" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3404" data-original-width="3927" height="554" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIJwbs24hV6UaXk64qQ41YHS6MrzVSYrWtdLZUuvwJq-ntpNlbvGv04epSv0V24cvJc8bNDgi6ivuKe2FQAyH_u8kMkl5AvrxetU0N0IyApibOjBS2L1qxoosSZgGiAvi6rZ1GnIu0lB8L6nOsnJmqvksGCLNw_bRz0_Sp41b3XeBAGzWzUY7K9KSE=w640-h554" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBSoFX_GOG0zmIQ3oBosCW5E3Cv9Ds6Fbc9_VLPebjZDkZ7I7WFybKaKP0oGcp0jsUSCb7N-FrMyqlp7AIIeoYmxWzTJSAOgjNr4R9FnLnvTK-njej9sbH12uyzD9xx4amr5ZzVI75vT9tWs0lh49fCVCAACRY2ox3QxhVJ2ZFybcX_c6yg0BeT62u=s4763" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3415" data-original-width="4763" height="465" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBSoFX_GOG0zmIQ3oBosCW5E3Cv9Ds6Fbc9_VLPebjZDkZ7I7WFybKaKP0oGcp0jsUSCb7N-FrMyqlp7AIIeoYmxWzTJSAOgjNr4R9FnLnvTK-njej9sbH12uyzD9xx4amr5ZzVI75vT9tWs0lh49fCVCAACRY2ox3QxhVJ2ZFybcX_c6yg0BeT62u=w650-h465" width="650" /></a></div> </div><div><b> You might also like,</b> </div><p></p><p><a href="https://kichencorner.blogspot.com/2013/08/ethapazham-halwabanana-halwa.html">Ethapazham Halwa/Banana Halwa </a><br /><a href="https://kichencorner.blogspot.com/2011/05/pineapple-halwa.html">Pineapple Halwa- Kerala Sweet </a><br /><a href="https://kichencorner.blogspot.com/2021/11/coconut-pumpkin-halwa-pumpkin-dessert.html">Coconut Pumpkin Halwa/ Pumpkin Dessert</a><br /><a href="https://kichencorner.blogspot.com/2010/04/beetroot-halwa.html">Beetroot Halwa</a><br /><a href="https://kichencorner.blogspot.com/2017/02/karah-prasad-wheat-flour-halwa.html">Karah Prasad/ Wheat Flour Halwa </a><br /><a href="https://kichencorner.blogspot.com/2012/04/beetroot-kesari.html">Beetroot Kesari/ Easy to make Beetroot Semolina Dessert </a><br /></p><p></p><div>Try it,</div><div>Hope you will all enjoy! <br /></div><div><br /></div>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com2tag:blogger.com,1999:blog-2938159672145849878.post-21810652552945637762021-12-14T14:21:00.002-08:002021-12-23T06:26:25.806-08:00Perad Sweet- Guava Cheese/Goan Christmas Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNPnbV57JwaeOaBgR6URX6JyzfIwzfzuzFYGFnyAQiccOi_05e_cx5b2XQ4t10CTfx2Mo4z_qsCYsCZglYG9k1Q-1xYROX6jiTxkHzjLtZynRx37m7n2DjcATOa1Gy65poSr3-dU5rM2vQCKKg6mV3N0dJ2_aUybwnp3-yksEwKlL6S3FL6LGqXNTN=s3333" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3267" data-original-width="3333" height="654" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNPnbV57JwaeOaBgR6URX6JyzfIwzfzuzFYGFnyAQiccOi_05e_cx5b2XQ4t10CTfx2Mo4z_qsCYsCZglYG9k1Q-1xYROX6jiTxkHzjLtZynRx37m7n2DjcATOa1Gy65poSr3-dU5rM2vQCKKg6mV3N0dJ2_aUybwnp3-yksEwKlL6S3FL6LGqXNTN=w666-h654" width="666" /></a></div><br /><p></p><p style="text-align: center;"> Perad Sweet- Guava Cheese/Goan Christmas Recipe</p><p>How is the Christmas planning coming along for everyone? It is beginning to feel a lot like Christmas. Are you in the holiday spirit? It is almost Christmas, and today I, am sharing a Christmas favorite from Goa. Perad is delightfully chewy, fudgy fruit candies that are so addictive. Guava is a tropical fruit with an inviting fruity flavor. If you are planning, <b>DIY</b> Christmas food gifts for friends and family, guava cheese will be a nice addition to the holiday gift basket. Perad/Guava Cheese tastes delicious on its own, but there are so many other ways you can use this delicacy. Read on for entertaining ideas this Christmas with Guava cheese. It is made with just a handful of ingredients, looks festive, with fruity flavor in each bite. <br /><br /><b>What is Guava cheese/Perad?</b><br />Perad/ Guava cheese is a fudge-like sweet made with guavas and sugar with a touch of lemon. Like jam or preserve guava cheese has a long shelf life. It is a very traditional recipe and one popular, sought-after Kuswar delicacy in Goa. Kuswar is a term used to refer to Christmas goodies of the Goan Catholic community. It is an exchange of assorted snacks and sweet trays with family, friends, and neighbors on Christmas day. Guava cheese is known Goia-bada in Portuguese. In the US, guava cheese/paste is sold, in supermarkets, as<b> Guayabate</b>. This dessert is a popular treat in the Latin American countries, Caribbean, Trinidad, Guyana, and Spain. Its origin is from Portuguese quinces cheese/ paste, and in Portuguese colonies, quince fruit got replaced with guava. It is not surprising to find this sweet treat in India. Goa was a Portuguese colony. The cultural and culinary traditions of Goa have a Portuguese influence. </p><p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBg8U1PqDbN63SQFFVq_wWhmsiIJy6iio9wQQJqmhrx3p6qpy8FGoxYG6Ug1lf7ZJTf39XIB3cqzrJS0YaGqpg7yYVht_ZdAa_sJlojLmCRpvdsxLkXFrVWpctpvOg_2hz-vDLw3Gtt6gwn3AphmLn5_aNxT7bUkitIR3mKQB61Ltmydx-wFEOoFoL=s3817" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3349" data-original-width="3817" height="580" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBg8U1PqDbN63SQFFVq_wWhmsiIJy6iio9wQQJqmhrx3p6qpy8FGoxYG6Ug1lf7ZJTf39XIB3cqzrJS0YaGqpg7yYVht_ZdAa_sJlojLmCRpvdsxLkXFrVWpctpvOg_2hz-vDLw3Gtt6gwn3AphmLn5_aNxT7bUkitIR3mKQB61Ltmydx-wFEOoFoL=w660-h580" width="660" /></a></p><p><b>How to use Guava Cheese/ Perad?</b><br />Perad/Guava Cheese is sliced and served like any sweet or halwa. This fudge-like confectionery with the fruity flavor of guava. But there are so many other ways you can use this delicacy. It is like a jam that you can thinly slice or cut into cubes. It tastes delicious on toasts or as a filling-in sandwich. Make a delicious, melty cheese sandwich with toasted bread, butter, cheese, and a thin slice of guava cheese. <br />It is a delicious appetizer and tastes yummy when paired with cheese. Cut same-size small squares of cheese and guava paste and serve on crackers. <br />It is a sweet and fruity filling for puff pastries. Pastelitos or sweet turnovers taste delicious with sweet guava cheese. Guava paste cream cheese Danish with puff pastry is a perfect sweet treat for any occasion.<br />To make guava cheese pie or guava cheesecake, pour the guava cheese into pie shells before it starts setting or solidifying.<br />Guava cheese can also be a filling for cookies and shortbread cookies. Mantecaditos, Puerto Rican Guava Thumbprint Cookies is a must try. Mantecaditos are buttery and delicious with almond flavor.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixHa2QN47XSHbrghdl7JXVuAj-tGcz2Pv3Ej5ufSDuapfyVg70dLEvCcazZrAMwsSB83AZFPaJhfEay3Di89oz-94UmtNXVHZISdTUrGIQ3idMZlfpscvDJlA8M-Htxh47JHDxslLsbgEtVitjVl8wNi5XIXx8a_SoRLS-E1L_PJPzK5isWUEgRN17=s4625" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3250" data-original-width="4625" height="243" src="https://blogger.googleusercontent.com/img/a/AVvXsEixHa2QN47XSHbrghdl7JXVuAj-tGcz2Pv3Ej5ufSDuapfyVg70dLEvCcazZrAMwsSB83AZFPaJhfEay3Di89oz-94UmtNXVHZISdTUrGIQ3idMZlfpscvDJlA8M-Htxh47JHDxslLsbgEtVitjVl8wNi5XIXx8a_SoRLS-E1L_PJPzK5isWUEgRN17=w346-h243" width="346" /></a></div> Mantecaditos, Puerto Rican Guava Thumbprint Cookies<br /><p></p><p>There are only a few ingredients that you need to make Guava cheese. Guava puree, sugar, lemon juice & butter is all that you need for this recipe. Here’s an easy step-by-step recipe to make this Christmas treat!<br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiAGgwngE46W_PI6lo_LOxUrss8oSNiVBhxF7uw_zzHRPp92gt68VFLqtU7Rear6m8L0z-cpCoKhTZGOFLDEVrLeDXk14ngS4ub_QtV64ZjX-LHD02UDuca8Jv-t84-OcVC1Alz36FTD_8Ko8A4PdHed6Lg3570h-hUfWzRPE4ZKG4ajtKe_wcBJqkh=s4994" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3426" data-original-width="4994" height="440" src="https://blogger.googleusercontent.com/img/a/AVvXsEiAGgwngE46W_PI6lo_LOxUrss8oSNiVBhxF7uw_zzHRPp92gt68VFLqtU7Rear6m8L0z-cpCoKhTZGOFLDEVrLeDXk14ngS4ub_QtV64ZjX-LHD02UDuca8Jv-t84-OcVC1Alz36FTD_8Ko8A4PdHed6Lg3570h-hUfWzRPE4ZKG4ajtKe_wcBJqkh=w640-h440" width="640" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhn8xGZ2t40PJ6er9P8slAyeifiKHiEH3WZoxFNE4evwcKdb0zl-8kzQBJMowylqFZEDcSiwQ6ynLh1s054nvyXvnx06oUBCN8LaaleLim5KWewRaejdhRXPmuzft1Vtqf92TvNRNehWoKRK8B-faAFUj-DMEBCI6JeWDpGq7ZEcxoTlDCXD43Skcoq=s4301" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3427" data-original-width="4301" height="510" src="https://blogger.googleusercontent.com/img/a/AVvXsEhn8xGZ2t40PJ6er9P8slAyeifiKHiEH3WZoxFNE4evwcKdb0zl-8kzQBJMowylqFZEDcSiwQ6ynLh1s054nvyXvnx06oUBCN8LaaleLim5KWewRaejdhRXPmuzft1Vtqf92TvNRNehWoKRK8B-faAFUj-DMEBCI6JeWDpGq7ZEcxoTlDCXD43Skcoq=w640-h510" width="640" /></a></div><br /><p></p><p><u><b>Perad Sweet- Guava Cheese/Goan Christmas Recipe</b></u><br /></p><p><u><b>Ingredients</b></u><br /></p>Guava puree- 1 1/2 cup<br />Sugar- 1 cup<br />(best ratio of sugar and guava paste is 1:1)<br />Lemon juice- 1/2 lemon<br />Butter- 2 tbs<br />Pink or red edible food color- 2 drops (optional)<br /><p>The first step is to make a guava puree. Cut the guava into small cubes. You can either cook the guava with a half cup of water or blanch it. I used the steaming method. Cut the guava into quarters and steam for 12 to 15 minutes or till it is fork-tender. Scoop out the seed part and add 1/2 cup of water to it. Boil for five minutes and sieve to remove the seeds. Transfer the rest of the guava into a blender and make a puree. For an extra silky smooth texture, use a fine-mesh strainer. Strain the puree and weigh out the total pulp. Ideally, it is best to use a 1:1 ratio of guava puree, and sugar.<br /><br />Heat a heavy bottom pan, and add the puree, sugar, and lemon juice. Use a whisk to blend everything properly. Place on the stove and stir. As the mixture warms up, it will start thickening after 10-12 minutes of stirring. If you like to add food coloring, add at this stage. Cook for 8-10 minutes, or till the mixture turns to a soft dough consistency. At this stage, add butter to prevent it from sticking. The mixture will start leaving the edges of the pan. To check the candy consistency, take a bowl of cold water. Drop half tsp of the cooked guava mixture into cold water. It should not disintegrate, and you can form a smooth ball from it, which means the consistency is perfect.<br />Take a greased plate or tray and spread this mixture evenly (use the backside of a spoon to make it smooth). Allow this to sit overnight and then cut into desired shapes and serve. Store the leftover in an airtight container or refrigerate it and use it as needed.</p><p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhfFRn1wEMxFGdsP9Sbk6oAPyIe1MtmDv6aEBakkEBUqpmmZC2hAusGaTOfUrMeiXNk3BymQLErSx6uIKHFh_45-4sbK0uRsm1y_cBNW4gkc8jGZh0UzcB95PBq7d0sYYPbh0K4ep_mNGBNpjMlLVE5uDoALsZZI7ydhMVexANVCXkICWWlUjcziQnv=s3905" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3438" data-original-width="3905" height="590" src="https://blogger.googleusercontent.com/img/a/AVvXsEhfFRn1wEMxFGdsP9Sbk6oAPyIe1MtmDv6aEBakkEBUqpmmZC2hAusGaTOfUrMeiXNk3BymQLErSx6uIKHFh_45-4sbK0uRsm1y_cBNW4gkc8jGZh0UzcB95PBq7d0sYYPbh0K4ep_mNGBNpjMlLVE5uDoALsZZI7ydhMVexANVCXkICWWlUjcziQnv=w670-h590" width="670" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhgfRMExW2gPJ7DFZkizcrxasCIQIFCHh-UbJj4hTq6wuwRmMtO1XQby9OSxAr8-Zfm8SP0tbVp0ocj85eufu5KRBpDMqST4lXoPDvicoiTf_YBqGCp8MXKSHgEJI9e7-hBf7G8-4L004OZ4BWavVHAVF2OuV8C0KwZKcp6dZwAXUpfxKDY3h_80ETf=s3416" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3250" data-original-width="3416" height="633" src="https://blogger.googleusercontent.com/img/a/AVvXsEhgfRMExW2gPJ7DFZkizcrxasCIQIFCHh-UbJj4hTq6wuwRmMtO1XQby9OSxAr8-Zfm8SP0tbVp0ocj85eufu5KRBpDMqST4lXoPDvicoiTf_YBqGCp8MXKSHgEJI9e7-hBf7G8-4L004OZ4BWavVHAVF2OuV8C0KwZKcp6dZwAXUpfxKDY3h_80ETf=w666-h633" width="666" /></a></div><p><b>You might also like, </b></p><p><a href="https://kichencorner.blogspot.com/2019/12/kulkul-goan-christmas-sweet.html"> Kulkul - Goan Christmas Sweet </a><br /><a href="https://kichencorner.blogspot.com/2019/12/kerala-black-halwa-karutha-halwa-rice.html">Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa </a><br /><a href="https://kichencorner.blogspot.com/2011/05/pineapple-halwa.html">Pineapple Halwa- Kerala Sweet </a><br /><a href="https://kichencorner.blogspot.com/2020/12/kerala-christmas-fruit-cake-plum-cake.html">Kerala Christmas Fruit Cake/ Plum Cake Recipe</a> <br /><a href="https://kichencorner.blogspot.com/2020/12/homemade-grape-wine-munthiri-wine.html">Homemade Grape Wine/ Munthiri Wine- Kerala Christmas Recipe </a><br /></p><p>Try it,</p><p>Hope you will all enjoy!<br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com3tag:blogger.com,1999:blog-2938159672145849878.post-30301308495662947462021-12-03T13:53:00.000-08:002021-12-03T13:53:03.476-08:0012 Best Traditional Kerala Snacks - Tea Time Snacks<div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qrku3jRCFZ-BhN_ICdsMh14hs-1vviGJx5bWsOv6DF_rclyaSQbSYXB0CmpFqmkRisrkrtQe4AAwgzyIPOuxLBQzVByEWwvf4hzlujlunkJtzb8MWHPrmIqUieBCfCxnoQjlyRTAc6s/s2048/Kerala+Traditional+snacks+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2034" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qrku3jRCFZ-BhN_ICdsMh14hs-1vviGJx5bWsOv6DF_rclyaSQbSYXB0CmpFqmkRisrkrtQe4AAwgzyIPOuxLBQzVByEWwvf4hzlujlunkJtzb8MWHPrmIqUieBCfCxnoQjlyRTAc6s/w636-h640/Kerala+Traditional+snacks+2.jpg" width="636" /></a></div><br /></div><div style="text-align: center;"> 12 Best Traditional Kerala Snacks - Tea Time Snacks</div><p></p><p> Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks. The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery.<br /><br />I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on<b> <a href="https://kichencorner.blogspot.com/2020/09/10-quick-and-easy-kerala-snacks-tea.html">10 Quick and Easy Kerala Snacks/ Tea time snacks</a></b> that you can make <b>in under 20 minutes</b>. Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your ideas in the comment section below. Happy Cooking!<br /></p><p></p><p><i><span style="font-size: x-large;"><u><b>Orappam</b></u></span></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6BgYQryWryVjvRvm9HgCexuGxlnKGhyOOh9s_FFDR6ltBpxS_VGBOJH126wCf6qXAOFwR2VLNghWpV25b_hD_tuA_kEjwt0-nNB5In_vyYjdA0PqPJW3SxHyLKXmZwhtyhm5W6mrA-I/s2048/orappam+.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1863" data-original-width="2048" height="583" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6BgYQryWryVjvRvm9HgCexuGxlnKGhyOOh9s_FFDR6ltBpxS_VGBOJH126wCf6qXAOFwR2VLNghWpV25b_hD_tuA_kEjwt0-nNB5In_vyYjdA0PqPJW3SxHyLKXmZwhtyhm5W6mrA-I/w640-h583/orappam+.JPG" width="640" /></a></div><br /><p></p><p>Orappam is a traditional old fashioned snack in Kerala, made with rice flour and coconut milk. The sweetener can be regular sugar or jaggery. It is crispy on the exterior and soft and fudge-like on the inside.<br /><br /><u>Ingredients</u><br />Rice flour-1 1/2cups<br />Sugar- 1 1/2 cup<br />Coconut Milk thick- 2 cup<br />Coconut milk thin- 2 cup<br />Cashew nuts crushed or peanuts- 1/3 cup<br />Cardamon powder- 1/3 tsp (optional)<br />Fennel seeds- a pinch<br />Ghee-2 tsp<br />Coconut oil 1/4 cup<br /><br />Idiyappam flour is perfect for this recipe. Whisk rice flour, sugar, coconut milk into a thin lump-free batter. Add crushed fennel seeds. You can also substitute sugar with jaggery.<br />Heat coconut oil or ghee, and fry cashew nuts till golden brown. Set this aside for garnish.<br />Into the same pan, slowly pour in the rice mixture. Stir continuously till it is fully blended and starts thickening. Cook in medium heat for about ten minutes or till it attains a thick consistency like halwa. Add ghee, cardamom powder when it starts leaving the edges of the pan. Grease the baking pan and spread this mixture evenly in the pan with the help of a spatula. Use aluminum foil to cover the baking pan. Bake in 350 degrees F for about 30 minutes or till the top has slightly browned up. Let it cool completely and cut into desired shapes.<br />For the traditional method, spread the mixture evenly in the pan. Add ghee or coconut oil around the edges. Cover the top with a lid, preferably an aluminum plate. Place the pan on burning red charcoal and place a few on the top of the aluminum plate. The heat from both sides will crisp the edges of the orappam. <br /> </p><p><i><span style="font-size: x-large;"><u><b>Sukhiyan/ Sugiyan- Sweet Mung bean Fritters </b></u></span></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiQWoOmSAiUe0c2k2ZCf-jnOVtg6Ip6S4ccbF4z2CGmt9ilydxmRZ0R0zq-iIDIcmzM4m5OZn5G6PMhXOni9z_UwL5TgtB95b3kzht6nu7PGQbf7PMi0qs3rwdTAWXia7h2cPqrzVUBI/s2048/sukiyan+6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1926" data-original-width="2048" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiQWoOmSAiUe0c2k2ZCf-jnOVtg6Ip6S4ccbF4z2CGmt9ilydxmRZ0R0zq-iIDIcmzM4m5OZn5G6PMhXOni9z_UwL5TgtB95b3kzht6nu7PGQbf7PMi0qs3rwdTAWXia7h2cPqrzVUBI/w640-h602/sukiyan+6.JPG" width="640" /></a></div>Sukiyan is a traditional evening snack from Kerala. It is deep-fried cooked mung beans balls sweetened with jaggery and coconut. It is made somewhat like the South Indian bonda, but it is a sweet version.<br /><br /><u>Ingredients</u><br /><u> For the batter</u><br />Maida/ All purpose flour- 1 1/2 cup<br />Rice flour- 2 tbs<br />Baking powder- a pinch<br />salt- a pinch<br />Sugar- 1 tbs<br />Turmeric powder- 1/8 tsp<br />Cardamom powder- a pinch<br />Water- 1 1/2 cup<br />Oil for frying- 2 cup<br /><br /><u>Filling</u><br />Mung beans cooked- 1 1/2 cup<br />Grated coconut- 3/4 cup<br />Jaggery powdered- 3/4 cup<br />Cardamon powder- 1/2 tsp<br />ghee - 1 tbs<br />Finely chopped cashew nuts- 1 tbs<br /><br /><u>To prepare the mung bean filling.</u><br />Cook Mung beans till it is soft and slightly mushy. Powder the jaggery, and mix with one cup of water and bring jaggery to a boil. Reduce the heat and simmer till all the jaggery melts. Strain out the impurities. In a pan, add the melted jaggery and simmer it till it starts thickening. Add the cooked mung beans and grated coconut and mix well. Allow the mixture to simmer till all liquid evaporates. Add ghee, cardamom powder, and chopped cashew nuts and mix well. Once it cools down shape into small lemon-sized balls. <br /><br /><u>Frying the Sukhiyan</u><br />To make the batter for frying, mix all-purpose flour, rice flour, a pinch of turmeric, salt, and a tsp of sugar. Baking soda is optional. Add water and mix all this into a smooth batter (dosa batter consistency). Let it rest for ten minutes.<br />Meanwhile, heat two cups of oil in a pan. Take the sweet balls, one at a time and dip them in batter, and drop them carefully into the hot oil. Deep fry till all sides are golden and slightly crispy. Fry in batches in medium flame. Strain into a paper towel and serve warm with tea.<br /> <br /><p></p><p><i><span style="font-size: x-large;"><u><b>Vattayappam/ Steamed Rice and Coconut Cake</b></u></span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqa4dNhX_uwNqW7tdLZDOJJXgjQTQszLjO8-X8EHgHJGem2fA8FXskTI3Nc86q9pE_e8-Cr6wdVDmfqAVSdBgrJdR3iM6XuWvEt3nWqLU_fEoqBqfdy1j7CF8pfjDsFPjCUfCzLKlhIo/s2048/vattappam+steamed+rice+cake+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1903" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqa4dNhX_uwNqW7tdLZDOJJXgjQTQszLjO8-X8EHgHJGem2fA8FXskTI3Nc86q9pE_e8-Cr6wdVDmfqAVSdBgrJdR3iM6XuWvEt3nWqLU_fEoqBqfdy1j7CF8pfjDsFPjCUfCzLKlhIo/w593-h640/vattappam+steamed+rice+cake+3.JPG" width="593" /></a></div><p></p><p>Vattayappam or rice steamed cake is a traditional snack. It has a spongy texture and a wonderful mixed aroma of cardamon, coconut, and ghee. <br /><br /><u>Ingredients</u><br />Raw rice - 2 cups<br />Cooked rice- 1 cup<br />Coconut- 1 cup<br />Instant Yeast - 1/2 tsp<br />Sugar- 1/2 cup<br />salt- 1/3 tsp<br />Cardomom powder- a pinch<br />Raisins- 10-15<br />Cashew nuts- 5-6<br />Ghee- 1 tsp<br /><br />Soak raw rice for about six hours. Into a blender, add cooked rice, sugar and pulse it a few times. Add the soaked and drained rice, along with coconut and one cup of water. Blend into a smooth paste. Transfer the batter into a large bowl. Add yeast, salt, and cardamom powder. Let the batter ferment at room temperature for 3-4 hours. Grease a plate or a cake tin with ghee and pour the batter. Garnish with ghee-fried raisins and cashew nuts. Place in a steamer and cook for 10-12 minutes or till a toothpick inserted at the center comes out clean. Allow it to cool. Slice and serve with tea.<br /></p><p><i><span style="font-size: x-large;"><u><b>Mullu Murukku/ Chakali</b></u></span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_V9DE4QT06GdFejsa1XnoGVNN6HG7MQGPlkU7wVKGXS43neNbUnlVaXbwcMfksDdTqyxq57TkfkQwzvg_SrqogX4bPicL5I-U0asa4a7tt4gh1Oa6azeRPa3S1ISyuVkX2X9lRW43Cw/s2048/murukku+10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2005" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_V9DE4QT06GdFejsa1XnoGVNN6HG7MQGPlkU7wVKGXS43neNbUnlVaXbwcMfksDdTqyxq57TkfkQwzvg_SrqogX4bPicL5I-U0asa4a7tt4gh1Oa6azeRPa3S1ISyuVkX2X9lRW43Cw/w626-h640/murukku+10.JPG" width="626" /></a></div><p></p><p>Murukku is a deep-fried crunchy snack made with rice flour and urad dal. The word murukku means twisted, and the dough is twisted in spirals or coils using a mold or sometimes by hand.<br /><br /><u>Ingredients</u><br />Rice flour- 2 cups<br />Urad Dal powder- 1/2 cup<br />Salt to taste<br />Butter- 1 tbs<br />Hing/ Asafoetida- a pinch<br />Chili powder- 1/2 tsp<br />Caraway seeds- 1/8 tsp<br />Cumin seeds- 1/8 tsp<br />Sesame seeds- 1 tsp<br />Oil for frying - 2 cups<br /><br />Roast half cup of urad dal on medium flame till golden brown. Let it cool down a little, and then use a blender to make a fine powder. Sieve it and set it aside.<br /> Into a mixing bowl, combine rice flour, urad dal powder, salt, and melted butter. Add water little by little and knead it into a smooth, soft dough by adding water little by little. Grease your hand with oil and knead it into a smooth dough. Set aside for 10 minutes.<br /><br />You will need an idiyappam maker/press to squeeze the dough. Change the disc of idiyappam mold / Seva to plain or star holed plate /mullu achu. Fill the idiyappam press with the dough. Press with the dough in a circular motion onto a butter paper or back of a greased ladle. When the spiral shape is ready, gently press the outer edge with your finger so that it stays intact. Slowly slide into hot oil and fry in medium flame till both sides are golden brown. Drain into paper towels. <br /></p><p><i><span style="font-size: x-large;"><u><b>Ottada- Rice Parcel in Banana Leaf </b></u></span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQ_PBtqYxK0pnqCcyOCoOTgVc48OrfEVn3qQPoVnrMRWPJKUvgjNlcCD7vGfJ4b3WMU1N39lR_1KigKulI720S3WQVTOspKsxveFyOTDmcGIkeWtNKSRHDo_2ypv-uxWvTLkGhesbSNw/s2048/ottada+10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1726" data-original-width="2048" height="541" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQ_PBtqYxK0pnqCcyOCoOTgVc48OrfEVn3qQPoVnrMRWPJKUvgjNlcCD7vGfJ4b3WMU1N39lR_1KigKulI720S3WQVTOspKsxveFyOTDmcGIkeWtNKSRHDo_2ypv-uxWvTLkGhesbSNw/w640-h541/ottada+10.JPG" width="640" /></a></div><p></p><p>Ottada is sweet rice flour parcels wrapped in banana leaves. There is the smell of charred fresh banana leaves. You bite into crispy sweet rice and coconut filling flavored with <a href="https://kichencorner.blogspot.com/2017/12/chakka-varatti-varattiyathu-jack-fruit.html">chakkavaratti</a>/ jack fruit jam. Kerala delicacies like elaada,<a href="https://kichencorner.blogspot.com/2011/05/sweet-kozhukatta-steamed-rice-dumplings.html"> kozhukatta</a>, and ottada are very similar to each other.<br /><br /><u> Ingredients</u><br />Rice Flour- 2 1/2 cups<br />Hot water- 1 3/4 cups<br />Salt- 1/3 tsp<br />Sugar- 1 tbs<br />Coconut Oil - 2 tsp<br /><br /><u>For the filling</u><br />Grated coconut- 1 1/2 cup<br />Jaggery- 3/4 cup<br />Water- 1/2 cup<br />Ghee- 1 tsp<br /><a href="https://kichencorner.blogspot.com/2017/12/chakka-varatti-varattiyathu-jack-fruit.html">Jack fruit preserve</a>- 1/4 cup<br />Cardamon powder - 1/2 tsp<br />banana leafs-for wrapping<br /><br /><u>To make the filling</u><br />Into a pan add melted jaggery and simmer it till it starts thickening. Add coconut and mix well. Allow the mixture to simmer till it becomes completely dry, and add jack fruit preserve/ chakkavaratti, ghee, cardamom powder<br /><br /><u>To make the dough</u><br />Boil water along with salt and sugar. In a bowl, add rice flour and make a well in the center. When the water comes to a rolling boil, carefully add the water little by little into the flour and mix with a wooden spatula till all the dough comes together. Mix the coconut oil too, cover, and let it rest for a few minutes. When it cools down a bit, knead the dough and make it smooth. Portion dough into a large lemon-sized ball. Place one ball on a banana leaf, cut it into a small square. Press and spread the dough into a thin layer.<br />Place spoon fulls of the coconut jaggery mixture, and fold the leaf and press the edges. Place it on a hot griddle or manchatti. Cook in low, medium flame for about 3-4 minutes. Flip to the other side and cook till the other side is crispy and golden. The leaves will brown up, and when cooked, it will lift off easily, and the ada will be slightly golden brown on the outer. Let it cool down and enjoy with tea.<br /></p><p><i><span style="font-size: x-large;"><u><b>Avalose Podi</b></u></span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPxeN4r7yUAmzeratA_0WSqOJghlnq9rGAfAD7jiQja2jeXEAUrn0Jwv8u9vuYZ_fKBZPnPkFN8jzCocOs01JQ_LwF08Rs2EmN2wzHjdAlejvjbOZx_lMJmji1M6Fn4bte2Enz0Qol00/s2048/avalose+podi+roasted+rice+flour+with+coconut+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1873" data-original-width="2048" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPxeN4r7yUAmzeratA_0WSqOJghlnq9rGAfAD7jiQja2jeXEAUrn0Jwv8u9vuYZ_fKBZPnPkFN8jzCocOs01JQ_LwF08Rs2EmN2wzHjdAlejvjbOZx_lMJmji1M6Fn4bte2Enz0Qol00/w640-h586/avalose+podi+roasted+rice+flour+with+coconut+1.JPG" width="640" /></a></div><p></p><p>Avalose Podi is a delicious tea-time snack. It is roasted raw rice flour with coconut. This snack is usually eaten along with chopped banana and sugar or made into rice ladoos/ avalose unda(<b> check the recipe below)</b><br /></p><p><u>Ingredients</u><br />Rice flour- 3 cups<br />Grated coconut-2 cups<br />Coconut milk- 3 tbs<br />Cumin seeds- 1/2 tsp<br />Salt 1/2 tsp<br />Sugar- 2 tbs<br /><br />To make rice flour, wash and soak 3 cups of raw rice for two to three hours and strain into a colander. After five minutes, spread the rice on a piece of cloth and leave it to dry for 10 minutes. Using a mixer, make a fine powder. Sieve the flour to get a fine powder. <br />Take rice flour in a bowl, sprinkle coconut milk little by little and mix the flour with your hands. Add grated coconut, salt, and cumin seeds. Mix everything well. The mixture should resemble wet sand. Let it rest for 10 minutes. Heat a heavy bottom pan and roast the rice flour on a low flame. Too much heat will burn the flour. This roasting will take 15- 20 minutes. Stir continuously for even roasting. The rice flour will become crispy and change color to light brown. Immediately transfer into a flat tray and allow to cool.</p><p><i><span style="font-size: x-large;"><u><b>Avalose unda</b></u></span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_UFXHkP9y8-oxM1dQy3e79pcZspYXK-Xrjbs8wxKbwnDDPoPKhfzQTvW7MXFN55NOjGtFyjb1vllxSm87hj7P29w6EC0AyREE9bFtDc4iZB5w9umAr2dEL3inop8i0sE1nj2WuZ3-8k/s2048/avalose+unda+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1899" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_UFXHkP9y8-oxM1dQy3e79pcZspYXK-Xrjbs8wxKbwnDDPoPKhfzQTvW7MXFN55NOjGtFyjb1vllxSm87hj7P29w6EC0AyREE9bFtDc4iZB5w9umAr2dEL3inop8i0sE1nj2WuZ3-8k/w593-h640/avalose+unda+5.JPG" width="593" /></a></div><p></p><p>Ari unda/Avalose unda is delicious rice balls/ ladoos. It is made with few ingredients but has a wonderful aroma of roasted rice, coconut, and cardamon. You can use Avalose podi to make this snack<br /></p><p><u><b>Ingredients</b></u><br />Avalose Podi-3 cup (<b>check recipe above</b>)<br />Jaggery- 1/2 kg<br />Dry coconut- 1/2 cup (optional)<br />Cardamon powder- 1 tsp<br />Roasted black sesame seeds- 2 tbs<br />Ghee-3 tsp<br />Dry ginger powder- 1/2 tsp<br />Cashews crushed- 3 tsp<br />Cumin- a pinch<br />Roasted Rice flour ( extra) 3 tbs <br /><br />Boil jaggery along with 1/2 cup of water, strain, and remove the impurities. Continue to simmer the jaggery until it attains a two-thread consistency. To check consistency, pour a few drops of the syrup into a bowl of cold water. If you can form a softball, then the syrup is ready. Add avalose podi, dry coconut, chopped cashew nuts, roasted sesame seeds, cumin powder, dry ginger powder, and cardamom powder. Add ghee and mix everything. Let it cool off a bit. Make small balls when still warm and roll in extra avalose podi or roasted rice flour. You can preserve this in a closed container for up to a month.<br /></p><p><b><u><span style="font-size: x-large;"><i><span>Kaya varuthathu/ Plantain chips</span></i></span></u></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_30joXccVmi2Q3zso6Gn7sLHnD10stllJLI4wPTvNty0Rca-6LgdsxLw8dyv_evHsVqiLSEGqIc4MI2iNAiMfSL5VsthZVX6BvAaMcMn86IOSFI11IeDKKURlaK99hcsUMHYT-JV7n0/s2048/plantain+chips+kaya+varuthathu.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1963" data-original-width="2048" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_30joXccVmi2Q3zso6Gn7sLHnD10stllJLI4wPTvNty0Rca-6LgdsxLw8dyv_evHsVqiLSEGqIc4MI2iNAiMfSL5VsthZVX6BvAaMcMn86IOSFI11IeDKKURlaK99hcsUMHYT-JV7n0/w640-h614/plantain+chips+kaya+varuthathu.JPG" width="640" /></a></div><p></p><p>Kaya varuthathu / plantain chips is a popular snack in Kerala.
Plantain chips are available all year round in bakeries and it served as
a snack along with tea. For an authentic Kerala chips flavor and taste use coconut oil.<br /></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><b style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><u style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">Ingredients </span></u></b></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> Raw plantain - 3-4</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> Turmeric powder- a pinch</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> Salt- 1 tsp</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> Water - 2 cups</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> Coconut Oil for frying- 3 cups</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">Cut the top and the bottom of the plantain and peel off the skin.</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">Use a slicer to make these chips for even crispy fries or cut them into thin round slices.</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">Heat oil in a deep heavy bottom pan and fry in batches. Using a slotted spoon, keep tossing and moving for even frying. Fry till crispy golden brown. There will be plenty of bubbles, but they will subside later. It is also an indicator that the chips are ready.</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> Drain to paper towels and sprinkle salt on top, and toss. When it cools down, transfer to air-tight containers and enjoy!</span></p><p><span style="font-size: x-large;"><i><span><u><b>Unniappam Recipe/ Sweet Rice and Banana Fritters</b></u></span> </i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjiMPj76-2AYm4XEXQyXhTXH_p7BqoQRw9lvU2vQxFYGXkg-gNj9poOabVuN7iPs2Xd71q5FKv9_88sQ_1vUR5XqTWEtSh7AZYae5V0MOZ18qyITLnqVXlXmSN-LtqFrxPc5cja1bhXk/s2048/unniappam+28.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1965" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjiMPj76-2AYm4XEXQyXhTXH_p7BqoQRw9lvU2vQxFYGXkg-gNj9poOabVuN7iPs2Xd71q5FKv9_88sQ_1vUR5XqTWEtSh7AZYae5V0MOZ18qyITLnqVXlXmSN-LtqFrxPc5cja1bhXk/w615-h640/unniappam+28.JPG" width="615" /></a></div><p></p><p>Unni appam is a cute, fun treat that you cannot stop munching. They are deep-fried, delightful sweet bites made with rice, jaggery and bananas.<br /><br /><u><b>Ingredients</b></u><br />Rice flour- 2 cups<br />Jaggery – 250 grams<br />Sugar- 1/4 cup<br />Small banana- 4 ( cherupazham )<br />Ghee- 2 tbs<br />chopped coconut bites/ pieces- 1/4 cup<br />Black sesame seeds-1 tsp<br />Baking soda- 1/8 tsp (optional)<br />Cardamom powder- 1/8 tsp<br />Coconut oil for frying <br /><br /><u>To make unniappam with rice flour.</u><br />Wash and soak rice ( raw rice/Pacha ari) for 4-5 hours. Drain the rice, and spread it on a kitchen towel, and allow it to air dry. Make a fine powder of the rice and sieve. The ratio of fine rice flour and coarsely grounded rice flour is 3:1.<br />In a pan, boil 1 cup water and add the powdered jaggery. Let it come to a boil. Reduce the heat and simmer till it melts.<br />Heat ghee in a pan, and add the chopped coconut bits, and roast till it turns golden. Add black sesame seeds and roast for a few seconds. Set this aside.<br />Mash the bananas into a smooth puree and add it to the rice flour along with the filtered jaggery syrup. Whisk everything well and make a smooth batter, with a consistency similar to idli batter. Cover and let it ferment for 4-5 hours. Once the batter is fermented, add baking soda and the fried coconut and sesame seeds. Mix well. Let it rest for another 10 minutes.<br /><br /><u>Frying the unni appam</u><br />Heat unniappam chatti/karal on medium heat. When hot, fill each round/mold up to half with oil. When the oil is hot, pour one to one and a half tablespoons of batter into each mold. When the bottom side becomes brown ( about 2 minutes on each side) and slowly leaves the edges, gently turn over with the help of a skewer or a fork. Fry till all sides are evenly brown. You can store unni appam at room temperature for up to three days.<br /></p><p><span style="font-size: x-large;"><i><span><u><b>Vettu Cake- Sweet Crispy Fried Dough</b></u></span></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65cvuji8EmrG8Dlq3apPrbZ1sd721DhEG-rHu0xdmR8BSZbdvxMc7Qt3eIoFa_v3FHjEs-VZ0K4Bw9bxYsdoZiDFKF1lqCFrCtwAu88AG5igMtd8uz632ubVkTvBKNJ0lfYNM4NdQcSI/s1749/vettucake+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1704" data-original-width="1749" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65cvuji8EmrG8Dlq3apPrbZ1sd721DhEG-rHu0xdmR8BSZbdvxMc7Qt3eIoFa_v3FHjEs-VZ0K4Bw9bxYsdoZiDFKF1lqCFrCtwAu88AG5igMtd8uz632ubVkTvBKNJ0lfYNM4NdQcSI/w640-h625/vettucake+1.jpg" width="640" /></a></div><p></p><p>Vettu cake is a tea-time snack popular in Kerala. It is deep-fried sweet dough made of eggs, flour, and sugar and flavored with cardamon. Vettu cake has a slightly crispy outside with a fluffy texture inside.<br /><br /><u>Ingredients</u><br />All-purpose flour- 2 1/2 cup<br />Baking soda- 1/2 tsp<br />Salt- 1/2 tsp<br />Duck eggs- 3<br />Powdered sugar- 1 1/2 cup<br />( adjust according to sweet preference)<br />Cardamom powder- 1/2 tsp<br />Yellow food color- 2 -3 drops (optional)<br />Oil for frying.<br /><br />In a food processor, powder sugar along with cardamom powder.<br />Mix salt, flour, and baking soda and keep aside.<br />Beat eggs lightly, and then add the powdered sugar. Mix and beat nicely till the mixture turns light and fluffy. Mix in the flour and knead into a smooth, stiff dough. Allow this to rest for half an hour. Divide into dough three equal balls. Take each ball and roll it on a floured work surface to make a cylinder. Flatten the top and cut it into half-inch thick pieces. With the knife, make small slits halfway through the square. Do the same with the rest of the dough portions.<br />Heat oil in a pan, and fry in low medium flame till both sides turn golden brown. This will take 5-6 minutes so that the inside of the dough also cooks well. Do not overcrowd and fry in batches. Serve with tea.<br /></p><p><span style="font-size: x-large;"><i><span><u><b>Easy Ulli Vada/ Kerala Onion Fritters </b></u></span></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8LAY36QbS3Kqt7PkKXBsitD6F3OCNLQ1ltjRG8EqjTO3Bo0Ta9yx3uhVWA3Ux5gbFUc2Dawi1NwKBcRIQ8yxYpUMm11VM_7EPvml0ghJ9mZ1GRjPHvZYSzOCy5-gme44KVoUMOfvzCk/s2048/ulli+vada+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1546" data-original-width="2048" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8LAY36QbS3Kqt7PkKXBsitD6F3OCNLQ1ltjRG8EqjTO3Bo0Ta9yx3uhVWA3Ux5gbFUc2Dawi1NwKBcRIQ8yxYpUMm11VM_7EPvml0ghJ9mZ1GRjPHvZYSzOCy5-gme44KVoUMOfvzCk/w640-h484/ulli+vada+1.JPG" width="640" /></a></div><p></p><p>Ulli vada/ onion fritters is an old-fashioned tea-time snack from Kerala, the ones you find at local tea stalls and canteens. Ulli vada can be made with simple everyday ingredients but taste amazing.<br /><br /><u>Ingredients</u><br />Onion thinly sliced- 2 medium<br />(I have used a combination of yellow and red onion)<br />Ginger chopped - 1 tbs<br />Green chilly finely chopped- 4<br />All-purpose flour- 3/4 cup<br />Rice flour- 1 tbs<br />Fennel seeds- 1/8 tsp<br />Chopped coriander leaves<br />Curry leaves - a few<br />hing- a pinch<br />salt to taste<br />Oil - 2 cup<br /><br />Into a bowl, add thinly sliced onion(red or yellow onion), chopped ginger, green chilly, chopped curry leaves, and coriander leaves. Mix in salt, crushed fennel seeds, and a pinch of hing. Mix everything well and set this aside for 15-20 minutes. The onions will shed water and become softer.<br />Into the onions, add all-purpose flour and rice flour. If needed, sprinkle water little by little and mix well till the flour attains an almost crumble-like texture. <br />Heat oil in a large, deep pan to medium-high. Wet your hands, and take a small portion (spoonfuls) of batter and shape it into dumplings or flatten it into a round disc. Drop the balls into hot oil and fry in batches. Remove from the oil when all sides are crispy and golden brown. Serve with tea. <br /></p><p><span style="font-size: x-large;"><i><span><u><b>Pakkavada- Ribbon Pakoda </b></u></span></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0cLqnRXVD1mPQj0F93GiVGDJUzFa1Q4ebBj_cvY2ppIU1Mr3ABO2WN2iVjGlgGZVtFn4yjqqcPvI6oHPS34VlVDfYTiMUGJD49e_yg3utpb4slt8cHanu9DNJYAddtTo72So-2RhpfI/s2048/pakkavada+14.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="2048" height="517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0cLqnRXVD1mPQj0F93GiVGDJUzFa1Q4ebBj_cvY2ppIU1Mr3ABO2WN2iVjGlgGZVtFn4yjqqcPvI6oHPS34VlVDfYTiMUGJD49e_yg3utpb4slt8cHanu9DNJYAddtTo72So-2RhpfI/w640-h517/pakkavada+14.JPG" width="640" /></a></div><p></p><p>Pakkavada/ Ribbon pakoda, is a crispy and salty tea-time snack. It is made, with chickpeas flour and rice flour seasoned with a variety of savory spices. The mild spiciness and flaky, crisp texture make it addictive. <br /><br /><u>Ingredients</u><br />Gram flour/Chickpeas flour- 2 cup<br />Rice flour- 1 cup<br />Turmeric powder- 1/8 tsp<br />Kashmiri chilly powder- 2 tsp<br />Asafetida/Hing- 1/8 tsp<br />Butter or ghee- 2 tsp<br />Salt to taste<br />Curry leaves- a few<br />Oil for frying- 2 cups<br /><br /><u>To make a paste</u><br />Garlic-3 pods<br />Shallots- 3-4<br />Curry leaves- 3-4<br />Water- 1/2 cup<br /><br />Make a fine paste of garlic, shallots, and curry leaves. Add half a cup of water and strain the liquid and set aside.<br />Sift together the roasted rice flour, gram flour/besan into a bowl. Into this add salt, hing, turmeric, and chilly powder and mix well. Add the ghee / melted butter and the strained onion garlic liquid and mix well. Knead it into a smooth, soft dough by adding water little by little. Change the disc of idiyappam mold / Seva to the narrow slit disc-like one for pakkavada / ribbon pakoda. Fill the idiyappam press with the dough. Heat oil in a deep frying pan, and when it becomes hot, hold the mold a little above the hot oil squeeze the mold. The strands coming out should fall directly into the hot oil. Do it in a circular motion so that it falls like thin, long ribbons. Fry in medium flame till one side is golden and flip over to the other side and fry till both sides are golden brown, not more than two minutes on either side. Drain into paper towels. Serve with tea.<br /></p><p><b>You might also like,</b></p><p><a href="https://kichencorner.blogspot.com/2019/12/kerala-black-halwa-karutha-halwa-rice.html">Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa </a><br /><a href="https://kichencorner.blogspot.com/2019/11/masala-peanuts-spiced-peanut-snack.html">Masala Peanuts - Spiced Peanut Snack </a><br /><a href="https://kichencorner.blogspot.com/2017/12/beef-vegetable-cutlet.html">Beef Vegetable Cutlet </a><br /><a href="https://kichencorner.blogspot.com/2020/05/chakka-pazham-pori-chakka-appam-ripe.html">Chakka Pazham Pori- Chakka Appam/ Ripe Jack Fruit Fritters </a><br /><a href="https://kichencorner.blogspot.com/2013/07/kaya-pola-plantain-cake.html">Kaya pola / Malabar Plantain Cake </a><br /></p><p>Try it, </p><p>Hope you will all enjoy!<br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com6tag:blogger.com,1999:blog-2938159672145849878.post-53406959125705784002021-11-29T14:59:00.007-08:002022-01-19T16:41:02.514-08:00Idiyappam and Pattani Curry/ String hopper with Dried Green Peas Curry- Kerala Breakfast Recipe<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlMYevuaKnjKHYgcmerO7omyz72kWysRGzPdlnrUsROWPPMwlKpyKC3D1eJ08rGk8MSGmuMRvzBdeRPeD7jojWpTmNDDKfe9ZrKttTFV-9zTypokP8DFtlU4U1pmPkffP4WOzJwc9Z_Y/s2048/idiyappam+peas+curry+12.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2048" height="597" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlMYevuaKnjKHYgcmerO7omyz72kWysRGzPdlnrUsROWPPMwlKpyKC3D1eJ08rGk8MSGmuMRvzBdeRPeD7jojWpTmNDDKfe9ZrKttTFV-9zTypokP8DFtlU4U1pmPkffP4WOzJwc9Z_Y/w679-h597/idiyappam+peas+curry+12.JPG" width="679" /></a></div><p></p><p style="text-align: center;">Idiyappam and Pattani Curry- Kerala Breakfast Recipe </p><p>Are you looking for a healthy and comforting breakfast? Idiyappam/ string hoppers is a much-loved traditional breakfast of Kerala. String hoppers are healthy and a fun recipe to make. It is steamed rice noodles, delightfully soft and springy. It tastes delicious with mild stews, vegetable kurma, or green peas curry. If you like to serve it as dinner, try spicy egg curry or chicken curry. It is simple, satisfying, the very definition of comfort food. You might be surprised to find out that it is super easy to make at home. </p><p>Today's recipe is my best go-to for making soft and fluffy idiyappam. It goes well with this delicious dried peas curry. The sauce is versatile and is good with any vegetable of your choice, lentils, or beans. The gravy consists of coconut milk and grounds coconut paste. It adds a nutty flavor and tastes like kurma. It is a delicious and <b>healthy vegetarian/vegan recipe</b>, that you will be coming back to again and again. It is a great way to start your day and keeps you satisfied until lunchtime! Does this sound exciting? Then check the recipe. It is super simple to make this delectable and healthy breakfast.<br /><br />Idiyappam is hands down one of the most popular breakfast recipes. I grew up eating this and made at every South Indian home, restaurant, and tiffin center. It is relished, with curry as breakfast or dinner. It is also popular in Sri Lanka, Malaysia, and Singapore.<b> Putu mayam </b>or string hoppers in Malaysia and Indonesia is a sweet treat served with palm sugar mixed with coconut milk. Idiyappam or noolappam is a traditional recipe, and the way to make idiyappam has continued to be the same over generations. The equipment you might need is an<b> idiyappam press and a steamer</b>. The idiyappam press has tiny holes in the bottom, and when pressed, the dough forms long strings or thin noodles. The dough consists of rice flour and salt mixed with hot water. The partial cooking of the dough takes place at this stage, and the rest when steamed. Grated coconut and coconut oil add flavor to idiyappam.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="idiyappam " style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1738" data-original-width="2048" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1_NxJh0FkPQCkxxLQgazxFYEe0gJx9daO3VDEc2dMZEffJnsvy_XR3buQMwz4mTmWCoZJvWX1U28co6rj0nRKUIZ5-ZBALCEvIR_zcFofhz3Ay1ixghbJj3KBh6tA8UOaPZaK1HZr50/w675-h574/idiyappam+peas+curry+6.JPG" width="675" /></a></div><br /><u><b> What are Pattani/ Dried green peas?</b></u><br />Pattani is dried green peas. Pattani/vatana is a must-have in my pantry. If you are new to this, you should give it a try. It is versatile, and you can create many amazing, and filling meals with whole dried green peas. It is delicious in curries, salads, stews, and soups. It is protein-rich and has a sweet, and nutty taste. The fresh tender green peas (garden peas/ English peas) are sweet and mild. The dried green peas are matured green peas pods and have more complex flavors. You cook it just like chickpeas or beans. It is best to soak the dried peas for around six to seven hours or overnight. It is best to use a pressure cooker or an Instant pot to cook dry green peas.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRTxrsycWJjmEdiutyJX5ETwdNK01YuZczTt08uVmNaWlN2r7EVi63oq0B4H_yHY3DDiu43FLIcrEKYE8qyaRik2-jgcVI3ET7V3G9zZBHUcb_oKSL6rutVb8pUa01JL0yfh6halXWCE/s2048/idiyappam+peas+curry+25.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1946" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRTxrsycWJjmEdiutyJX5ETwdNK01YuZczTt08uVmNaWlN2r7EVi63oq0B4H_yHY3DDiu43FLIcrEKYE8qyaRik2-jgcVI3ET7V3G9zZBHUcb_oKSL6rutVb8pUa01JL0yfh6halXWCE/w608-h640/idiyappam+peas+curry+25.JPG" width="608" /></a></div><br /><u><b>How to make rice flour at home?</b></u><br />The main ingredient in the Idiyappam recipe is roasted rice flour. You can buy Idiyappam/pathiri powder from your local Indian grocery store. I usually buy the Nirapara and Brahmins brand idiyappam rice flour to make recipes like idiyappam, pathiri. If you cannot find idiyappam powder, use any good quality fine ground dry roasted rice flour. You can also make your own at home. <br />To make homemade rice flour, wash and soak 3 cups of raw rice for two to three hours and strain into a colander. After five minutes, spread the rice on a piece of cloth and leave it to dry for 10 minutes. Do not allow it to be completely dry. There should be a little moister left in the rice. Using a mixer, make a fine powder. Sieve the flour to make sure there are no lumps, and you get a fine powder. Grind the large chunks again and sieve once again. <br />Step two is roasting the rice flour. Heat a heavy bottom pan and roast the rice on a low flame. Too much heat will burn the flour. This roasting will take 10-12 minutes. Stir continuously for even roasting. In the first stage, as you stir, you will see that moisture escaping from the flour. But it will subside as you continue roasting the flour. Scoop flour in a spatula, and when you lift, you will see no moisture, indicating that the flour is dry. When you rub flour in between your finger, you will get a finer smoother touch. Sieve once again, and when it cools down store in an airtight container. This flour can be stored for up to a month.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5iVVgVvUIrfC_3md2oCIhQ-k6Jfn_EEB1STgrNfFbw1bGRnOJTY_VhBuAIl8wVE7vkY5Cy9sm6uU4E9hD6xWLqJ0Zv3HahgVV3hKzmRjamgf0O1OVBSRbEc8XYggeuo9cDsvinEYXE4/s2048/idiyappam+peas+curry+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1864" data-original-width="2048" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5iVVgVvUIrfC_3md2oCIhQ-k6Jfn_EEB1STgrNfFbw1bGRnOJTY_VhBuAIl8wVE7vkY5Cy9sm6uU4E9hD6xWLqJ0Zv3HahgVV3hKzmRjamgf0O1OVBSRbEc8XYggeuo9cDsvinEYXE4/w400-h364/idiyappam+peas+curry+1.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw5d4dcpqeXSIRMlk8EEpPcynvWL9eaL0Wv9jDXfOyYT4i3AlS89UKFhftcQ07A6S5CVfmC3DXzNFbKtkhxYyFH57RYYjlIV2u1-SNhB0msA7E0Q7yS-kf8Wv5hyphenhyphenBSKVU71eFMq10k5M/s2048/idiyappam+peas+curry+20.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1659" data-original-width="2048" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw5d4dcpqeXSIRMlk8EEpPcynvWL9eaL0Wv9jDXfOyYT4i3AlS89UKFhftcQ07A6S5CVfmC3DXzNFbKtkhxYyFH57RYYjlIV2u1-SNhB0msA7E0Q7yS-kf8Wv5hyphenhyphenBSKVU71eFMq10k5M/w400-h324/idiyappam+peas+curry+20.JPG" width="400" /></a></div><br /><p></p><p style="text-align: center;"><u><b>Idiyappam/ String hopper Recipe</b></u><br /></p><p><u><b>Ingredients </b></u><br />Rice flour- 2 cups<br />Hot water- 4- 4 1/2 cups<br />Salt to taste<br />Sugar- 1 tsp<br />Coconut oil- 2 tsp <br />Grated coconut for garnish- 1/2 cup</p><p><b>To make the dough </b><br />Boil 4- 4 1/2 cups of water along with salt and sugar (you might need roughly four cups of water, it might depend on the kind of rice flour). In a bowl, add rice flour and make a well in the center. When the water comes to a rolling boil, switch off the flame and wait for a minute. Carefully add the hot water little by little into the flour and mix with a wooden spatula till all the dough comes together. Mix the coconut oil, cover, and let it rest for a few minutes. When it cools down a bit, knead the dough and make it a smooth soft dough. It feels stiff to add one or two tablespoons of hot water and knead. If it is sticky, add more flour. The coconut oil enhances the flavor and reduces the stickiness of the dough. Keep it covered to avoid drying the dough. </p><p>You will need an idiyappam maker/press to squeeze the dough. Change the disc of the idiyappam press / Seva to the one with tiny holes. Grease your hand, the press, and the idly plate with oil. Take a portion of the dough and fill the idiyappam press. Add one teaspoon of coconut to the bottom of a greased idly plate. Press the dough in a circular motion onto a greased idly plate, into two or three layers. Place the idly plate, on the stand. Boil water in idli pot/ steamer and cook for three minutes. Take out of the steamer and let it cool down for a minute. Invert over a plate or into a casserole. Serve warm with the curry. If you have leftovers, you can refrigerate them for up to three days or freeze them. To make it soft, steam it for one minute in the steamer.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31mWxs5tJhg41y9rM0jymXupXmZBOOV-vHbFerXr-cRZcV8zYfES_CU4NdF2aNDAmyO1G4JICF6-4eVm0AnxFYQaZC2-jkQOmzFUGzQM3JOiwr6q6jy0Y0HL8ll5HH1884DOhuLk7bw4/s2048/idiyappam+peas+curry+17.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2040" data-original-width="2048" height="667" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31mWxs5tJhg41y9rM0jymXupXmZBOOV-vHbFerXr-cRZcV8zYfES_CU4NdF2aNDAmyO1G4JICF6-4eVm0AnxFYQaZC2-jkQOmzFUGzQM3JOiwr6q6jy0Y0HL8ll5HH1884DOhuLk7bw4/w669-h667/idiyappam+peas+curry+17.JPG" width="669" /></a></div> <a href="Dried green peas Pattani curry" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1420" data-original-width="2048" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6MrhkMWmdUPdYHMj6ArQ-ZK0sgUWAQlqJM8YZ7soTYenR1WcQLQmYmFaqXqajD1Ttwe54Kz3xbnZx4yaJnBa-3gJdsFHfDsEq9V_HMUc1TXauxyVpIapI8jl4n_JJgvvaqPubF3QcqA/w640-h444/idiyappam+peas+curry+3.JPG" width="640" /></a><p></p><p style="text-align: center;"><u><b> Dry green peas/ Pattani Curry Recipe</b></u><br /></p><p><u><b>Ingredients</b></u><br />Dry green peas/ pattani- 1 cup<br />Onion- 1 medium<br />Tomato finely chopped- 1<br />Ginger- thinly sliced - 1 inch<br />Garlic- 2-3 pods<br />Curry leaves- 1 spring<br />Green chilly- 4-5<br />Fresh grated coconut- 1/2- 3/4 cup<br />Thick coconut milk- 1 cup<br />Turmeric powder- 1/2 tsp<br />Chilly powder- 1 tsp<br />Coriander powder- 2 tsp<br />Fennel seeds/Perumjeerakam - 1/2 tsp<br />(or Garam masala- 1/2 tsp )<br />Coconut oil- 2 -3 tbs <br /></p><p>Wash and soak dried green peas for at least 5-6 hours or overnight. Into a pressure cooker or instant pot, add the soaked green peas. Add slit green chilly, sliced ginger, finely chopped tomato, turmeric powder, and salt. Add water to the same level as the peas. Pressure cook the dried peas 3-4 whistles until it is soft. Check the softness by pressing between the two fingers. If using the instant pot, cook for 15 minutes in high pressure and let the pressure release naturally.</p><p>Into a blender, add grated coconut, fennel seeds, and grind it into a smooth fine paste.</p><p>Heat coconut oil in a pan and saute chopped onions till soft and golden. Add chopped garlic, and curry leaves saute till the raw flavor disappears. Add coriander powder, garam masala, chilly powder, and fry for a minute and add the ground coconut paste. Allow this to cook for two to three minutes, and add the cooked peas and any water from the peas. Mix well and let the curry simmer and the gravy thicken. Finally, add the thick coconut milk and let it simmer for a minute or two. You can garnish with coriander leaves or fresh curry leaves. Serve this curry with Idiyappam. It also goes well with puttu, chapathi, or appam.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineNtS6vNENYdvAbQPo_2-eBQT11w9yeHNtGjFni2CKumMsp_DhEzABHlQysrIbtrbMVlVlLobh5PkYpwQoS4QN4W4JWan7cJayn9Qz3gZO4UmXpl-6nmC4aL0q9BIrwByh3hTdE4J9jA/s2048/idiyappam+peas+curry+10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1950" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineNtS6vNENYdvAbQPo_2-eBQT11w9yeHNtGjFni2CKumMsp_DhEzABHlQysrIbtrbMVlVlLobh5PkYpwQoS4QN4W4JWan7cJayn9Qz3gZO4UmXpl-6nmC4aL0q9BIrwByh3hTdE4J9jA/w610-h640/idiyappam+peas+curry+10.JPG" width="610" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznzGexQG4Hn8IxCH6yVZmifH_x3sDDspwf1H9A44JY4LRbegqSr6IYEgqKn1B_QPDD8ZNgU0sJ5qlzvh_bOkmGx7tbxG4fWZGzaj1ojGF8iZH1ixBQJWU1Ljg30xsCOc_v19GdMAvuvo/s2048/idiyappam+peas+curry+18.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1728" height="674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznzGexQG4Hn8IxCH6yVZmifH_x3sDDspwf1H9A44JY4LRbegqSr6IYEgqKn1B_QPDD8ZNgU0sJ5qlzvh_bOkmGx7tbxG4fWZGzaj1ojGF8iZH1ixBQJWU1Ljg30xsCOc_v19GdMAvuvo/w569-h674/idiyappam+peas+curry+18.JPG" width="569" /></a></div><br /><p><b>You might also like,</b></p><p><a href="https://kichencorner.blogspot.com/2021/01/crispy-masala-dosa-south-indian-crepes.html">Crispy Masala Dosa-South Indian Crepes with Potato Filling</a><br /><a href="https://kichencorner.blogspot.com/2019/10/chakka-puttu-steamed-jack-fruit-puttu.html">Chakka Puttu- Steamed Jack fruit Puttu </a><br /><a href="https://kichencorner.blogspot.com/2016/06/karikku-appamtender-coconut-appam.html">Karikku Appam/Tender Coconut Appam </a><br /><a href="https://kichencorner.blogspot.com/2021/03/soft-and-spongy-khaman-dhokla-savory.html">Soft and Spongy Khaman Dhokla- Savory Gram Flour Steamed Cakes </a><br /><a href="https://kichencorner.blogspot.com/2021/03/creamy-cauliflower-and-peas-curry-gobi.html">Creamy Cauliflower and Peas Curry- Gobi Matar Masala </a></p><p>Try it,</p><p>Hope you will all enjoy! <br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com3tag:blogger.com,1999:blog-2938159672145849878.post-48641336621216159992021-11-16T10:18:00.001-08:002021-11-16T14:31:53.121-08:00Coconut Pumpkin Halwa/ Pumpkin Dessert- Mathanga Varattiyathu<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtOlbEHQoH8TLdUtB40OFrNF6x8fmPheIIoWeJDVdPXzO84ocupSwHSFxMGbSItgY-KM3h-0KdNZc1hZXtAp_iJbnSD49hHgWcwoD9fkDHOaNMNiIywvthmzdGAcInPXpUtNv9aJossY/s2048/pumpkin+halwa+7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1912" data-original-width="2048" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtOlbEHQoH8TLdUtB40OFrNF6x8fmPheIIoWeJDVdPXzO84ocupSwHSFxMGbSItgY-KM3h-0KdNZc1hZXtAp_iJbnSD49hHgWcwoD9fkDHOaNMNiIywvthmzdGAcInPXpUtNv9aJossY/w661-h618/pumpkin+halwa+7.JPG" width="661" /></a></div><p></p><p style="text-align: center;"> Coconut Pumpkin Halwa/ Pumpkin Dessert- Mathanga Varattiyathu</p><p>Fall is the perfect time to enjoy your favorite pumpkin recipes. We have been enjoying it this season in several ways, making<a href="https://kichencorner.blogspot.com/2013/10/ginger-pumpkin-bread-with-maple-brown.html"> pumpkin bread</a>, <a href="https://kichencorner.blogspot.com/2012/10/pumpkin-chocolate-chip-muffins-for.html">muffins</a><a href="https://kichencorner.blogspot.com/2014/11/pumpkin-whoopie-pies.html">,pies</a>, and pancakes. Are you looking for dessert ideas with pumpkin? Then why not try a delicious halwa. The recipe I am sharing today is a sweet delicacy, a rustic confectionery from Kerala. It is one of the many traditional forgotten sweets of Kerala made with simple, locally available ingredients. Rice and coconut are a staple in all traditional Kerala snacks and sweets. The sweetener can be regular sugar or jaggery. It is gently laced with the flavor of cardamom and ghee/clarified butter. Pumpkins are in season, and there is no better time to try this recipe. <br /><br />Making chakka vilayichathu/ Jack fruit preserve was a yearly tradition back home in Kerala. Vilayichathu/ Varattiyathu is a term used for something that is cooked and reduced like halwa. But a halwa with pumpkin was new to me. I don't even remember that this sweet existed until my mom shared one of her grandmother's recipes. I knew I needed to try. Mathanga vilayichathu/ halwa is simple and comforting. It is made just like a halwa and is time-consuming. But it is worth a try! It is a rustic confectionery that has a unique taste and flavor that lingers in your memories. This sweet will surely make you nostalgic.<br /><br />Halwa or halvah is a much loved sweet confectionery in Asia, especially in the West, Central, and South Asian regions. Halwa's may contain wheat flour, semolina, rice flour, nuts, or lentils. Not so uncommon is fruit and vegetable halwa. Vegetables like carrots, beets, gourds, yam, or squash make delicious halwa. Pumpkin halwa is also a popular dessert in North India. Kaddu ka Halwa/ petha is a healthy dessert made with pumpkin, milk, and sugar. So if you don't like jaggery, substitute with regular sugar and milk. Ready to get started? Here is the list of ingredients that you will need for this recipe. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LiQ7X2OeTcPBuD-_7S1yXHamLS4naxCj2xQR36R1Wu4VPKc1_9w0DqtsDnPZPnfGBgN7yvmI1avM6zbLmPql23IZHXg4l_dlzN_tV1O5DoY0pZ29BmOdZnDJmDngPW_v7eTgiioSozU/s2048/pumpkin+halwa+12.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2047" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LiQ7X2OeTcPBuD-_7S1yXHamLS4naxCj2xQR36R1Wu4VPKc1_9w0DqtsDnPZPnfGBgN7yvmI1avM6zbLmPql23IZHXg4l_dlzN_tV1O5DoY0pZ29BmOdZnDJmDngPW_v7eTgiioSozU/w640-h640/pumpkin+halwa+12.JPG" width="640" /></a></div><p></p><p></p><p></p><p><u><b>Choosing the right ingredients<br /></b></u></p><p><u><b>To cook the pumpkin</b></u><br /> It is best to use the sweet pumpkin for this recipe. It is sweet and flavorful. It has tough skin with no green spots left. The orange hue of the skin will dull as it ages. I found ripe pumpkin from our Indian Grocery store. You cook pumpkin like you would any other winter squash, peel it, slice it, and remove the seeds. For this recipe, you can grate the pumpkin, steam, or roast until it is fork-tender.<br /><b>Grating the pumpkin</b> <br />One method is to grate, the pumpkin using a box grater. Make sure to saute, and cook the pumpkin in ghee till all the raw flavor disappears. Once thoroughly cooked, add the rest of the ingredients. <br /><b>Roasting pumpkin in the oven</b><br />Rinse the pumpkin, and cut off the top. Cut open in half, scoop out the seeds and fiber. Brush vegetable oil and place the cut side down in a baking pan lined with parchment paper. Bake for about an hour at 350 degrees F. You can check it by piercing a knife. Allow to cool and peel out the skin or scoop out the flesh and put it into a food processor and blend. Refrigerate till it is ready to be used.<br /><b>Steaming the pumpkin</b><br />Rinse the pumpkin and cut off the top, and cut open in half. Scoop out the seeds and fiber. Cut into large chunk pieces, and place it into the steamer. Cook for 10-12 minutes or till it is fork-tender. Allow cooling and scoop out the flesh. Transfer into a food processor and blend into a puree. Refrigerate till it is ready to be used.<br /><br /><u><b>Coconut</b></u>- Grated coconut, coconut paste, or coconut milk works fine for this recipe. You can also substitute with canned coconut milk.<br /><br /><u><b>Roasted Rice flour</b></u><br />Traditionally for this recipe, raw rice or matta rice/parboiled rice is dry roasted and ground into a fine powder. To make homemade roasted rice flour, wash and strain rice into a colander. After five minutes, spread the rice on a piece of cloth and leave it to dry for 10-15 minutes. Dry roast the rice on a low flame for 10-12 minutes till the rice changes color to a dark golden brown. The rice is perfectly roasted when it starts spluttering or changes to a golden brown. Allow it to cool down a bit. Using a mixer, make a fine powder. Sieve the flour to make sure there are no lumps. Grind the large chunks again and sieve once again. You can also use store brought rice flour. Gently dry roast it on low flame for 5-6 minutes. Sieve the flour to make sure there are no lumps.<br /><br /><b> Jaggery</b> is the preferred sweetener for most traditional sweets and snacks. Jaggery or unfiltered sugar from coconut sap. It has a rich molasses taste. It is best to use dark color jaggery or natural jaggery for dark color and richer flavor. But if you wish to retain the orange hue of the pumpkin, select lighter variety jaggery or sugar. Cardamom and ghee enhance the flavor.<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrWsTJDi8O2MNJmW5qvFMRJkokyxhd7zWOw2NfuvF0ZKRf4TpviM5BIA7XuDLjhohP0IPQYx3CQjluaM22oncyDSqN6NhZTtKFW8YkIVjnyYee-CCd7o6m40BKFC2oxn5pnZga_K5HYk/s2048/coconut+jaggery.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrWsTJDi8O2MNJmW5qvFMRJkokyxhd7zWOw2NfuvF0ZKRf4TpviM5BIA7XuDLjhohP0IPQYx3CQjluaM22oncyDSqN6NhZTtKFW8YkIVjnyYee-CCd7o6m40BKFC2oxn5pnZga_K5HYk/w426-h640/coconut+jaggery.JPG" width="426" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigj87vPMaxRdL3oydguTJZ35F56_ce0ZNfueUHtBXuqXQERhJLay6Bsxknnegcpl5Y-YV2j16CYlMIyIOHyKKWus7fuI6CRMLIt7-8CXqcmX1_K6Leoi5HXFPuF5rOSLZM38BCgG7n_c/s2048/pumpkin+halwa+15.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1437" data-original-width="2048" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigj87vPMaxRdL3oydguTJZ35F56_ce0ZNfueUHtBXuqXQERhJLay6Bsxknnegcpl5Y-YV2j16CYlMIyIOHyKKWus7fuI6CRMLIt7-8CXqcmX1_K6Leoi5HXFPuF5rOSLZM38BCgG7n_c/w640-h450/pumpkin+halwa+15.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u><b>Coconut Pumpkin Halwa/ Pumpkin Dessert- Mathanga Varattiyathu</b></u><br /></p><p></p><p><u><b>Ingredients</b></u><br />Pumpkin puree- 2 1/2 cup<br />Rice-1 cup<br />Jaggery - 1/2 kg<br />Sugar- 2 tbs<br />Finely grated coconut- 1/2 cup<br />Coconut Milk thick- 1 cup<br />Cashew nuts crushed - 10-12<br />Raisins- 2-3 tbs<br />Cardamon powder- 1/2 tsp <br />Ghee- 1/2 cup</p><p><u><b>Cooking the pumpkin</b></u><br />Rinse the pumpkin, and cut off the top. Cut open in half, scoop out the seeds and fiber. Cut into large chunk pieces and place them into the steamer. Cook for 10-12 minutes or till it is fork-tender. Allow to cool and peel out the skin or scoop out the flesh and put it into a food processor and blend. Refrigerate till it is ready to be used. Refer to the notes above for other ways to cook pumpkins.<br /><br /><u><b>Roasting the rice</b></u><br />To make homemade roasted rice flour, wash and strain rice into a colander. After five minutes, spread the rice on a piece of cloth and leave it to dry for 10 minutes. Dry roast the rice on a low flame for 10-12 minutes till the rice changes color to a dark golden brown. The rice is perfectly roasted when it starts spluttering or changes to a golden brown. Allow it to cool down a bit. Using a mixer, make a fine powder. Sieve the flour to make sure there are no lumps. Grind the large chunks again and sieve once again.<br /><br /><u><b>To make the jaggery syrup</b></u><br />Add powdered jaggery, and one and one-half cups of water in a saucepan. Bring it to a boil, and let it simmer and dissolve. Strain the impurities and set them aside.<br />It is best to use freshly grated coconut milk. You can use 1 1/2 to 2 cups of shredded coconut to extract thick coconut milk. Add grated coconut and one cup of water into a mixer and grind for a minute. Strain the coconut milk, and squeeze it to extract the coconut milk. Add some more water and pulse in the mixer one more time, and strain again.<br /><br />In a large, heavy bottom, the pan adds ghee and fry the cashew nuts and raisins. Drain and set aside. Into the ghee, add the pumpkin puree, and saute for 6-8 minutes. Saute till it changes color to a darker hue. In a separate bowl, add coconut milk, jaggery syrup, and roasted rice flour. Use a whisk to blend everything properly for a thin lump-free batter. Pour this into the pan and quickly mix till the pumpkin and the flour mixture are well combined. As it warms up, it will start thickening. It is important to stir continuously to avoid lumps. Cook for 8-10 minutes or till the mixture turns to a soft dough consistency. At this stage, add more ghee, if necessary, to prevent it from sticking to the pan. Add grated coconut, cardamom powder, sugar, and chopped fried cashew nuts and raisins.<br />Cook until it gets reduced to 1/3 of its volume. The ghee will begin to separate. The halwa will be ready when it leaves the edges of the pan and is easily rolled, into a ball with the spatula. You can strain off this excess ghee before transferring it to a tray. Allow it to cool down and enjoy! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbJzVe0ByZ7Hjy99K4WcNOsQF9GJycGBxYUUg3tC1oIiQymq8Iy93lRXUqoo-4LMb9ImeMQcUbwx9rHgO9TQ5VvIeETeik46bPzdI_zC-1AB-sn08xF4iDtk5zuJDGku9i_I6eun9Q0E/s2048/pumpkin+halwa+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1837" data-original-width="2048" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbJzVe0ByZ7Hjy99K4WcNOsQF9GJycGBxYUUg3tC1oIiQymq8Iy93lRXUqoo-4LMb9ImeMQcUbwx9rHgO9TQ5VvIeETeik46bPzdI_zC-1AB-sn08xF4iDtk5zuJDGku9i_I6eun9Q0E/w640-h574/pumpkin+halwa+2.JPG" width="640" /></a></div><p></p><p><b>You might also like,</b></p><p><a href="https://kichencorner.blogspot.com/2013/08/ethapazham-halwabanana-halwa.html"> Ethapazham Halwa/Banana Halwa </a><br /><a href="https://kichencorner.blogspot.com/2017/12/chakka-varatti-varattiyathu-jack-fruit.html">Chakka Varatti- Varattiyathu- Jack fruit Halwa/Preserve </a><br /><a href="https://kichencorner.blogspot.com/2011/05/pineapple-halwa.html">Pineapple Halwa- Kerala Sweet </a><br /><a href="https://kichencorner.blogspot.com/2019/12/kerala-black-halwa-karutha-halwa-rice.html">Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa </a><br /><a href="https://kichencorner.blogspot.com/2013/10/ginger-pumpkin-bread-with-maple-brown.html">Ginger Pumpkin Bread with Maple Brown Butter Icing </a><br /></p><p></p><p>Try it,</p><p>Hope you will all enjoy!<br /> </p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com4tag:blogger.com,1999:blog-2938159672145849878.post-81762426147816741892021-10-27T11:31:00.003-07:002022-04-06T09:41:13.569-07:00Mutton Kola Urundai- Mutton Meat Balls/ Spicy Mutton Keema Balls<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iAML0C0V62lhs09J6o-MnwhMkG4Ymvs0t2L8KRT7CpyJz1u5kdrZ3oa9i2nIq4O1AyTd8p9BZCVXleBHRCR2umahxESUNB3P_d1fcAL47PomYmgVuxihtNxHYN838SXVHJxUO3XEF1I/s2048/Mutton+Kola+Urundai+13.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1467" height="691" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iAML0C0V62lhs09J6o-MnwhMkG4Ymvs0t2L8KRT7CpyJz1u5kdrZ3oa9i2nIq4O1AyTd8p9BZCVXleBHRCR2umahxESUNB3P_d1fcAL47PomYmgVuxihtNxHYN838SXVHJxUO3XEF1I/w495-h691/Mutton+Kola+Urundai+13.JPG" width="495" /></a></div><p></p><p style="text-align: center;"> Mutton Kola Urandai- Mutton Meat Balls</p><p>Mutton Kola Urundai/ Mutton Keema Balls is a delicious snack that you cannot stop munching! Are you are, looking for delightful crispy snacks for entertaining? Why not try this local delicacy of the Madhurai and Chettinadu region in South India. It is an old-fashioned, rustic meatball that is a very versatile recipe. It is often fried and then served in a number of different ways, as a snack with a cup of tea, an appetizer, a side dish for lunch, or added to gravy to make a delicious curry. It is a customizable meal for any day of the week, and this recipe is a keeper. Mutton balls are deep-fried, bite-sized finger food, crisp on the outside and soft and juicy inside. It is so addictive! Trust me, it will be gone before you realize it. <br /><br />Meatballs are comfort food in many cuisines, and there are so many variations. Mutton Kola Urandai is a regional specialty. You can find it in the menu of restaurants, local canteens in Madhurai. Another similar recipe is <b><i>Kheema muteelu</i></b> from Andhra and the <i><b>meatballs curry</b></i> popular among the Anglo Indian community of Kerala. My first experience trying Kola Urandai from roadside eateries was at Madhurai and it was delicious. The Masala and spices were not overpowering. It was simple with the taste of mutton, fennel, caramelized onions, and the flavor of curry leaves. Ever since I, have been searching for the recipe and learned tips and tricks to make delicious mutton kola urandai. Today's recipe is not authentic. Here, I created my version, which tastes incredibly close to the restaurant/canteen version we've tried. It is a delicious appetizer that you can make ahead of time, and it freezes like a charm. It is a great time saver if you are planning a get-together. I make it sometimes for kids' school lunches, and it is always a hit. I use it in wraps, rolls, and pita sandwiches-the list is never-ending! Kids will love this finger food, and it is fun to make. Go ahead then and give it a try. I am sure you'll love them too! <br /></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7rtyBxa2BI5FqRanN6NPFYueXLSvRyD1xxyLGQlAgQadEAatP-efRxIVRXVpkCfm1tM__SPZgd_hzbcBLKxbfqSTQKNOaKStwhfezYYs6qvBJ2dChh8RdKusBGHSP7sNveA1GXbQwOI/s2048/Mutton+Kola+Urundai+23.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1907" height="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7rtyBxa2BI5FqRanN6NPFYueXLSvRyD1xxyLGQlAgQadEAatP-efRxIVRXVpkCfm1tM__SPZgd_hzbcBLKxbfqSTQKNOaKStwhfezYYs6qvBJ2dChh8RdKusBGHSP7sNveA1GXbQwOI/w624-h670/Mutton+Kola+Urundai+23.JPG" width="624" /></a></div><br /><u><b>About the ingredients</b></u><br /><b>Minced Meat/ Keema</b><br />The best meat to use is mutton, but you can also use beef. You can buy minced meat for the supermarket or request the butcher for minced mutton, lean with low-fat content. Remove the fatty bits as much as possible. You can also use boneless mutton, and mince it at home. Another option is to cook the meat and pulse it a few times in a food processor/mixer.<br /><br /><b>The masala paste</b><br />A flavorful masala paste adds flavor and keeps the meat moist while frying. There are fennel seeds, coconut, and poppy seeds in the masala. Ground Coconut and fennel seeds pair beautifully, and they can elevate the flavor, of any dish. Coconut adds a touch of sweetness, and fennel is fragrant and aromatic. If you don't like coconut or poppy seeds, try adding cashew nut paste. <br /><br /><b>For binding</b><br />Pottukadalai/Roasted Bengal gram/chutney dal powder is important for this recipe. It is a staple in South Indian cuisine and is good as a thickener or a binder in many recipes. Use a mixer and make it into a coarse powder. It adds flavor to the meatballs and will bind the minced meat and help to shape into balls. It is just like adding cooked chana dal in Kebabs or bread crumbs in Italian meatballs. Adding an egg also helps to bind and shape the meatballs. Whisk egg and add little by little, and check the consistency. Make sure that the meat mixture is not too soft.<br /><br /><b>Freezing the meatballs</b><br />Mutton meatballs are freezer-friendly, so make a large batch to enjoy and freeze the rest for later. You can make this ahead of time, and it freezes well and is a great time saver. Make balls, and coat with flour. Line them on a baking sheet and freeze them. Once it is frozen, transfer them into freezer-safe zip lock bags, and you always have meatballs handy and ready to fry or add into gravies. When it is time to fry, allow it to defrost for half an hour and then fry.<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUeqRdczT4rx1aag-QtxIcsa2UsYhaQb-2qChCZC_0UpJlkBQz69w6ZLV9J3QhXxCloRLEqGrvdnU0y4zohMbclNPYuVZQbXaoHK0Ly6lIsaHgi9ElwBfHxjXzLjOxOfKZP7ppJhyeYk/s2048/Mutton+Kola+Urundai+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2027" data-original-width="2048" height="652" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUeqRdczT4rx1aag-QtxIcsa2UsYhaQb-2qChCZC_0UpJlkBQz69w6ZLV9J3QhXxCloRLEqGrvdnU0y4zohMbclNPYuVZQbXaoHK0Ly6lIsaHgi9ElwBfHxjXzLjOxOfKZP7ppJhyeYk/w658-h652/Mutton+Kola+Urundai+1.JPG" width="658" /></a></div><br /><p></p><p style="text-align: center;"><u><b> Mutton Kola Urandai- Mutton Meat Balls/ Spicy Mutton Keema Balls Recipe</b></u></p><p style="text-align: left;"><u><b>Ingredients</b></u><br />Mutton- 1 lb<br />Ginger garlic paste- 1 1/2 tsp<br />Finely chopped onion-2-3 tbs<br />Green chilly-2-3<br />Curry leaves- 2 springs<br />Coriander leaves chopped- 3 tbs<br />Grated coconut- 1/2 cup<br />Poppy seeds- 1 1/2 tsp<br />Pottukadalai/roasted Bengal gram powder- 4 tbs<br />Egg- 1 <br />Turmeric powder- 1/2 tsp<br />Chili powder- 1 tsp<br />Pepper powder- 1/2 tsp<br />Fennel seeds - 1 tsp<br />Cardamon powder- a pinch<br />(or half tsp garam masala)<br />Oil for frying<br />Salt to taste</p><p><b>The first step is to cook the meat</b>. You can cook the meat without adding oil. Heat a pan, and add the minced meat. Spread it in an even layer on the pan, and let it fry in the bottom. The minced mutton will cook in its juices. Do not add extra water. Stir fry in between so that the meat gets cooked, brown, and there is no moisture. Add the turmeric powder, chopped onions, salt, and ginger garlic paste. Saute for two more minutes till the onion is soft and the raw flavor of ginger and garlic disappears. Switch off the flame, and let the meat cool down. Add the cooked meat into a blender, and pulse a few times till it is a coarse mixture. Set this aside.<br /><br />If you are using boneless mutton meat for this recipe, instead of minced meat, start with pressure-cooking the meat. Also, add turmeric powder, ginger garlic paste, onion, green chilly, salt, and 1/2 cup water. Cook in a medium for 3-4 whistles (or 15 minutes high pressure in Instant Pot). Make sure the meat is soft and fork-tender. Strain the excess liquid. When the meat cools down, add to a blender or a food processor. Pulse a few times, till the meat is a coarse mixture, or till there are no visible meat chunks. <br /><br /><b>The second step is to make a paste</b>. Add coconut, poppy seeds, fennel seeds, green chilly, and half of the curry leaves into a blender. Make a smooth paste. <br />In a large mixing bowl, add the ground meat, the ground coconut paste. Add chilly powder, pepper powder 3- 4 tbs of roasted Pottukadalai/roasted Bengal gram powder, and mix well. Add finely chopped curry leaves and coriander leaves. If the mixture is not holding together, add the egg a little at a time and mix well. Divide the mixture into small lemon-sized balls. Gently roll between your palm by moving your hand in a circular motion to shape it like a ball. It is a good idea to refrigerate the meatballs for half an hour. They will hold shape while frying.<br />Heat 2 cups of oil in a pan. When the oil is hot, gently slide the meatballs into the oil and fry in batches. Let the balls fry for two minutes. Do not disturb at this stage to avoid cracking or disintegrating into the oil. Then, turn the balls and evenly cook on all sides. Use a perforated ladle, to drain the oil and take out the meatballs. Fry till it is golden brown and drain onto paper towels. Serve warm with tea.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2XKbkk98QmX9V9g1g4zi_GUpqiIeO8BjfX0zjHJfmOqRUD3m9NgPXCtnISQayUhWtPKpZQ9t3jSN5Xig1WHNWtDiHxoadHt1Y40Yj_w_ZDtm8yQm_1UL7hXBGrW5bETEfJ54vmh21Gw/s2048/Mutton+Kola+Urundai+14.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1943" data-original-width="2048" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2XKbkk98QmX9V9g1g4zi_GUpqiIeO8BjfX0zjHJfmOqRUD3m9NgPXCtnISQayUhWtPKpZQ9t3jSN5Xig1WHNWtDiHxoadHt1Y40Yj_w_ZDtm8yQm_1UL7hXBGrW5bETEfJ54vmh21Gw/w640-h608/Mutton+Kola+Urundai+14.JPG" width="640" /></a></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbu-TZD1Z8ubVkYM1Wa-1bzGN8RiuZsjl4qbB7deUTz6Y-iOnm2KPosQpNmyeqF_sIIIWsIFLgU0Z0YHfh5RmILkXR-fWDvEJQ9tLKBJ-jv9hcH6ghSnqKRc6qVvEg6-3PxEEfyNNdaU/s2048/Mutton+Kola+Urundai+8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1675" data-original-width="2048" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbu-TZD1Z8ubVkYM1Wa-1bzGN8RiuZsjl4qbB7deUTz6Y-iOnm2KPosQpNmyeqF_sIIIWsIFLgU0Z0YHfh5RmILkXR-fWDvEJQ9tLKBJ-jv9hcH6ghSnqKRc6qVvEg6-3PxEEfyNNdaU/w640-h524/Mutton+Kola+Urundai+8.JPG" width="640" /></a></div><p></p><p><b>You might also like,</b></p><p><a href="https://kichencorner.blogspot.com/2014/12/meat-samosas.html">Mutton Keema Samosa Recipe/ Samosa With Minced Meat Filling </a><br /><a href="https://kichencorner.blogspot.com/2021/04/keema-pav-recipe-minced-mutton-masala.html">Keema Pav Recipe- Minced Mutton Masala and Pav- Mumbai Street Food </a><br /><a href="Keema Pav Recipe- Minced Mutton Masala and Pav- Mumbai Street Food ">Goan Mutton Vindaloo </a><br /><a href="https://kichencorner.blogspot.com/2020/12/kerala-beef-cutlet-beef-and-koorka.html">Kerala Beef Cutlet- Beef and Koorka/ Chinese Potato Cutlets </a><br /><a href="https://kichencorner.blogspot.com/2020/12/easy-ulli-vada-kerala-onion.html">Easy Ulli Vada/ Kerala Onion Pakodas/Fritters</a> </p><p> Try it,</p><p>Hope you will all enjoy!</p><p></p><p><br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com6tag:blogger.com,1999:blog-2938159672145849878.post-31130805564198424812021-10-11T09:56:00.001-07:002022-01-02T09:32:27.170-08:00 Green Chutney Stuffed Eggplant- Ravaiya- Parsi Recipe<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rZXorgeSRuSEw6ygKapZMqqRkrOtEl-smdM19v-jbtkTw9PSZv3R7tK5bgUuZTrriRr7hYzUUrZfTJdZjYqhGgDzaE-A32tE5kS7lnNkYAUuZDFTLK1u2m_UTmypITy8I0Aye055YSw/s2048/Green+chutney+stuffed+eggplant+Raviaya+Venga+12.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1714" data-original-width="2048" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rZXorgeSRuSEw6ygKapZMqqRkrOtEl-smdM19v-jbtkTw9PSZv3R7tK5bgUuZTrriRr7hYzUUrZfTJdZjYqhGgDzaE-A32tE5kS7lnNkYAUuZDFTLK1u2m_UTmypITy8I0Aye055YSw/w659-h552/Green+chutney+stuffed+eggplant+Raviaya+Venga+12.JPG" width="659" /></a></div><p></p><p></p><p style="text-align: center;"> Green Chutney Stuffed Eggplant- Ravaiya</p><p> Brinjal/eggplant is a versatile vegetable, and it goes well with different spices and herbs. Stuffed vegetables always taste better, and sometimes you need to look at things from a new perspective. Ever thought that a simple green coconut chutney can be a flavorful stuffing? Well, it may sound simple, but it tastes delicious. Ravaiya is a vegetarian/vegan recipe that is a perfect example of easy-to-make, comfort homey food. It is a culinary staple of Gujarathi and Parsi cuisine. It goes well with basmati rice or with Indian flatbread like rotis or parathas. <br /><br />Fried eggplant has this melting texture, and combined with the tangy, flavorful coconut paste, and spices it tastes delicious. There is a perfect balance of heat and flavor. Coconut and sugar add a touch of sweetness and balances the tart from vinegar and tamarind. The coconut chutney has a fresh flavor of coriander and mint. I have posted recipes of stuffed eggplants, and this recipe is the easiest of all.<br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7k4so7XOs0Xw9KmuO0tcLT_jWaUJ9OIfmmnqwt77_kWsE29SqCW_jw5qyMSv62uoc50ztvUA6FsOqwxT4RUi04K4jpdYQstOJFx3XGWRsmr9hTpGkKjBThEKuMsziKMWn6buqQHx5o0/s2048/Green+chutney+stuffed+eggplant+Raviaya+Venga+22.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1986" data-original-width="2048" height="637" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7k4so7XOs0Xw9KmuO0tcLT_jWaUJ9OIfmmnqwt77_kWsE29SqCW_jw5qyMSv62uoc50ztvUA6FsOqwxT4RUi04K4jpdYQstOJFx3XGWRsmr9hTpGkKjBThEKuMsziKMWn6buqQHx5o0/w658-h637/Green+chutney+stuffed+eggplant+Raviaya+Venga+22.JPG" width="658" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSkDVHplbSFUz18h3rCP1nI5tJI_qRkXz5I5Oa0KRuGSp2xy7nityhbRos6b8n6wKRTuy24o4dmZLgurXPo6lVp4jldk364obQZbYSL8vGRxNAjUuMejuQhwb3Jcxy4mI1lhs-gCS4Oc/s2048/Green+chutney+stuffed+eggplant+Raviaya+Venga+18.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="2048" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSkDVHplbSFUz18h3rCP1nI5tJI_qRkXz5I5Oa0KRuGSp2xy7nityhbRos6b8n6wKRTuy24o4dmZLgurXPo6lVp4jldk364obQZbYSL8vGRxNAjUuMejuQhwb3Jcxy4mI1lhs-gCS4Oc/w650-h496/Green+chutney+stuffed+eggplant+Raviaya+Venga+18.JPG" width="650" /></a></div><p></p><p>Ravaiya is a traditional dish, and you will find lots of variations in both Gujarathi and Parsi cuisine. The Parsi version is dry preparation with less gravy. If you like experimenting with different chutney flavors, try adding roasted tomatoes or peanuts. It is best to use long thin aubergines/ eggplants. Indian baby brinjal or long slender Chinese eggplants are the next best option for this recipe. It is best to stuff the eggplants with half of the chutney and pan fry it till crisp and golden before adding in the gravy to enhance the flavor. Give this recipe a try, you will surely love it.<br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNXNSr9i4ZGAEaiCZKwOvupZ16-0UXFcdEkiBJ-8gRgJJQu7vTQhDxrzxWc9NsC4hgQBg9UkZrmKpiPzokI61DGDMpP_r1uV-K_euVr291hEJsHCC6Ah50ugykt5GgfeEw3Vr9Ozadig/s2048/Green+chutney+stuffed+eggplant+Raviaya+Venga+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1890" height="665" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNXNSr9i4ZGAEaiCZKwOvupZ16-0UXFcdEkiBJ-8gRgJJQu7vTQhDxrzxWc9NsC4hgQBg9UkZrmKpiPzokI61DGDMpP_r1uV-K_euVr291hEJsHCC6Ah50ugykt5GgfeEw3Vr9Ozadig/w613-h665/Green+chutney+stuffed+eggplant+Raviaya+Venga+1.JPG" width="613" /></a></div><div style="text-align: center;"><b> Green Chutney Stuffed Eggplant- Ravaiya- Parsi Recipe</b><br /></div><div><p></p><p><b>Ingredients</b></p><p><u><b>To make the chutney filling</b></u><br />Coconut- 1 1/2 cup<br />Coriander chopped- 1/2 cup<br />Mint leaves- 15 leaves<br />Green chili- 5-6<br />Garlic- 2<br />Ginger chopped- 1 tsp<br />Vinegar- 1 tbs<br />( or one tbs Tamarind pulp)<br />Lemon juice- 1 tsp<br />Sugar- 2 tsp<br />Salt to taste<br /><br />Thin long Eggplant- 5-6<br />( or 10 baby eggplant)<br />Turmeric power- a pinch (optional)<br />Salt- 1/8 tsp<br />Cumin seeds- 1/8 tsp<br />Oil- 4 tbs</p><p>The first step is to make a chunky paste using a blender. Into the blender, add coconut, mint leaves, green chilly, garlic, ginger, and coriander leaves. Add salt, lemon juice, and 3-4 tbs of water and make a fine paste. Mix in vinegar and sugar.<br />Wash and dry the eggplants. Make two slits up to the stem of the eggplant, but make sure it remains intact. Marinate for five minutes with salt and turmeric powder. Take half of the coconut chutney paste and stuff spoonfuls of chutney along the slits. You can secure the eggplants with the help of toothpicks. Let it marinate for another 10 minutes.<br />Heat oil in a pan and place the stuffed eggplants. Fry in medium heat for about 4-5 minutes on either side. Drain and keep aside. You can also bake the eggplants. Drizzle a few drops of oil on the marinated eggplant. Layer them in a baking pan. Heat oven to 350 degrees F and bake till eggplants are soft and roasted.<br />In the same oil, add cumin seeds, and when it splutters, add the rest of the marinade and saute for two minutes till the raw flavor disappears. Add 1/2 cup of water, and when it starts boiling, gently place the fried eggplants. Cover and simmer for 6 to 8 minutes or till oil separate. Serve with steamed basmati rice or with Indian flatbread like rotis or parathas. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnvJjjbUARO2BDqZT3ouOpDLx0E8nzA3v71uT-hh0LdRMHT-Nkb2M8FOUc_uPP4W8HR9pH8mRMxo7_JRw3Rd3TX5sLCKpBfvJL52RBFvu1aBB7A8j64gb4AoXh7d6hXkDNFMKu1mRzjU/s2048/Green+chutney+stuffed+eggplant+Raviaya+Venga+15.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1539" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnvJjjbUARO2BDqZT3ouOpDLx0E8nzA3v71uT-hh0LdRMHT-Nkb2M8FOUc_uPP4W8HR9pH8mRMxo7_JRw3Rd3TX5sLCKpBfvJL52RBFvu1aBB7A8j64gb4AoXh7d6hXkDNFMKu1mRzjU/w640-h480/Green+chutney+stuffed+eggplant+Raviaya+Venga+15.JPG" width="640" /></a></div><br /> <b>You might also like,</b></div><div><p></p><p><a href="https://kichencorner.blogspot.com/2018/03/spicy-stuffed-eggplant.html">Spicy Stuffed Eggplant-Mediterranean Diet </a><br /><a href="https://kichencorner.blogspot.com/2020/02/sri-lankan-eggplant-pickle.html">Sri Lankan Eggplant Pickle </a><br /><a href="https://kichencorner.blogspot.com/2020/05/ennai-kathikkai-baby-eggplantbrinjal.html">Ennai Kathikkai- Baby Eggplant/Brinjal Masala </a><br /><a href="https://kichencorner.blogspot.com/2018/02/stuffed-squid.html">Kanava/Stuffed Squid- With Spicy Prawns Filling </a><br /><a href="https://kichencorner.blogspot.com/2017/02/crab-stuffed-portobello-mushrooms.html">Crab Stuffed Portobello Mushrooms</a></p><p>Try it,</p><p>Hope you will all enjoy! <br /><br /></p></div>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com5tag:blogger.com,1999:blog-2938159672145849878.post-36925154800962478562021-06-09T12:49:00.002-07:002022-01-02T09:33:12.226-08:00Easy Chicken Chow Mein Recipe<div><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU61Iz85yIDDH_abaeThDe1X68odVMZup3XTySm7jvWnEWjT7Q7tul053XYDgYLh4EslC7FgeuXf_Ahprwibs5feeIsODQtDaUOC2AvheYibpJakKifjzEhenRG3l7Q7fNj3msbgpl0u0/s2048/Chicken+Chow+Mein+6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2048" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU61Iz85yIDDH_abaeThDe1X68odVMZup3XTySm7jvWnEWjT7Q7tul053XYDgYLh4EslC7FgeuXf_Ahprwibs5feeIsODQtDaUOC2AvheYibpJakKifjzEhenRG3l7Q7fNj3msbgpl0u0/w670-h494/Chicken+Chow+Mein+6.JPG" width="670" /></a></p><p></p><p style="text-align: center;">Easy Chicken Chow Mein Recipe </p><p>Chicken Chow Mein is simple and easy to make at home and is better than takeout. The chow mein noodles are savory, salty, and spicy, with loads of veggies, and are delicious! This recipe is similar to the Indian restaurant-style Chow Mein noodles, which are more towards the spicier side. You can use chilly sauce or experiment with the Sriracha sauce, depending on how spicy you want your noodles. Chow Mein is the best weeknight dinner, and the leftovers are great for lunches. It is irresistibly delicious and packed with flavor. Your family will love this every time you make it!<br /><br />In India, Chinese food especially, fried rice, and noodles are a thing. It is popular street food. Roadside eateries and food trucks selling Indo-Chinese food are a common sight. Spicy Veg Chow Mein noodles go well with vegetable Manchurian, chilly chicken, Gobi Manchurian, etc. You could even make a filling meal with this recipe by adding a protein of your choice. Feel free to substitute the vegetables with whatever you have. Sesame oil, garlic, chilly sauce, soy sauce, and the oyster sauce adds flavor and taste to the noodles. Combine these ingredients and make your simple sauce to flavor the chow mein. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin381cwZklvc-Ra7mErnwceg9O4rBwxfN-iepAZUynDPoX0L0GEdNMDiF4m9Pj8ZAuJANN3_V6bIgzJnRLwdFFm9ZnAeE-I_JSZ2CmAPMlwRegToKytZO0CarGlyrUvH1cfJN_TsVo3ks/s2048/Chicken+Chow+Mein+21.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1635" data-original-width="2048" height="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin381cwZklvc-Ra7mErnwceg9O4rBwxfN-iepAZUynDPoX0L0GEdNMDiF4m9Pj8ZAuJANN3_V6bIgzJnRLwdFFm9ZnAeE-I_JSZ2CmAPMlwRegToKytZO0CarGlyrUvH1cfJN_TsVo3ks/w668-h533/Chicken+Chow+Mein+21.JPG" width="668" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvJFCcpWiVPuUjw5k3jU4XQjIpU-TUq6tk_8lN9hQEkbJlwoyjPCFrlp2riwGSzrhtvVnUCPt7xTzLm5p5jp2PBsty0FACAjhNO5ZvJTOknjP0BRElrrhJWXt97A2kJe3geYxvpfYq-k/s2048/Chicken+Chow+Mein+34.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1446" data-original-width="2048" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvJFCcpWiVPuUjw5k3jU4XQjIpU-TUq6tk_8lN9hQEkbJlwoyjPCFrlp2riwGSzrhtvVnUCPt7xTzLm5p5jp2PBsty0FACAjhNO5ZvJTOknjP0BRElrrhJWXt97A2kJe3geYxvpfYq-k/w640-h452/Chicken+Chow+Mein+34.JPG" width="640" /></a></div><p></p><p><u><b>How to make restaurant-style Chow Mein at home</b></u><br />If you are using chicken, it is good to marinate it for half an hour before stir-frying. As with all stir-fries, once you start cooking, it moves super fast, so be sure to have everything ready, cooked and drained noodles, the chopped vegetables, and the sauce ready to be tossed in. So do the prep before you start cooking!<br /><u><b>Noodles</b></u>- Chow Mein is pan-fried noodles that are slightly crispy. The best noodle to use is the Chow Mein egg noodles or Hakka noodles if you prefer vegetarian noodle. It is best to under cook the noodles. You can also refrigerate and use chilled noodles. Just like in fried rice, chilled noodles will ensure a perfect texture. Rinse the noodles well with cold water and drain. It is always a good idea to fry noodles with little oil. Add the noodles in a thin, even layer and let them fry a get slightly crispy. If you prefer more crispy pan-fry in batches, till the noodles change color to golden brown and crispy, adding oil as needed.<br /><u><b>Protein</b></u> – you can use chicken, shrimp, beef, or pork. You can also use eggs. Choose your main protein or make a combo. Chicken, shrimp, eggs are few ingredients that go well together.<br /><u><b>Seasoning sauce</b></u> – you can use chilly sauce, oyster sauce, soy sauce for the best flavors. In a bowl, combine pepper powder, soy sauce, light sesame oil, oyster sauce, sugar, chicken broth, and corn starch to make your own amazing homemade chow mein sauce. Oyster sauce adds complex flavors and richness to the sauce. If you want a lighter sauce go with light soya sauce and chilly sauce. Ching’s green chilly sauce or Sriracha sauce is great if you like it spicy. Adding chilly oil towards the end of the cooking process, kick it up a notch higher.<br /><u><b>Vegetables</b></u> – To make the street food style chow mein, it is best to use carrots, beans, green onions, bell pepper, and red onions. You can also use cabbage, bean sprouts, napa cabbage, bok choy mushrooms, or scallion. <br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh301P9ulbthwmK-1zpmen11FpAd8wna5lghAZfUZbBy6STN_NWs_sH4RYO_3mkdyR4Fxqs9Qx_e286icVdgEEVZ0ugNZpF-KSAakD0VyFJJXtU_xER5RruUMrFu9wjQae4NqcvX5yNLIY/s2048/Chicken+Chow+Mein+29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="455" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh301P9ulbthwmK-1zpmen11FpAd8wna5lghAZfUZbBy6STN_NWs_sH4RYO_3mkdyR4Fxqs9Qx_e286icVdgEEVZ0ugNZpF-KSAakD0VyFJJXtU_xER5RruUMrFu9wjQae4NqcvX5yNLIY/w684-h455/Chicken+Chow+Mein+29.JPG" width="684" /></a></div><br /></div><div style="text-align: center;"> <u><b>Easy Chicken Chow Mein Recipe</b></u></div><p></p><p></p><p><u><b>Ingredients</b></u><br />Chow mein noodles or hakka noodles- 12 oz.<br />Chicken- 250 gram<br />Corn Starch - 2 tsp<br />Medium Sized Onion- 1<br />Colored Bell pepper thinly sliced (green + red)- 1 cup<br />Green beans thinly sliced- 1/2 cup<br />Carrots- thinly sliced- 1<br />( you can also add cabbage or bean sprouts)<br />Green onions- chopped - 1/2 cup<br />Garlic- 3 pods<br />Dry chilly flakes- 1/2 tsp<br />Soya sauce- 2 tsp<br />Dark soya sauce- 1 tsp<br />Sugar- 1/2 tsp<br />Oyster sauce- 1/2 tsp<br />Chilly garlic sauce- 1 tsp<br />Sriracha- 1 tsp<br />Chicken broth- 1/4 cup<br />Pepper - 1/8 tsp<br />Vinegar- 1 tsp<br />Sesame oil- 2 tbs<br />Salt to taste </p><p>In a bowl, marinate the chicken pieces with half tsp soy sauce, salt, pepper powder, and corn starch. Set this aside for half an hour.<br />In a bowl, mix soya sauce, dark soya sauce, oyster sauce, chilly garlic sauce, sriracha, vinegar, sugar, and a pinch of salt. Add 1/4 cup of chicken broth and 1/2 tsp of corn starch, mix well, and set aside.<br />Cook noodles according to package instruction, drain, and set aside. Drizzle two tsp of oil (preferable sesame oil) and set aside to cool while you prep the vegetables. Cut vegetables into thin long strips. <br />Heat sesame oil in a pan or wok and add the noodles. Fry in high heat, mix and toss for two to three minutes till slightly crispy and set aside. <br />In the same pan, add the marinated chicken, cooking on high. Let brown and sear, and when it is slightly golden, remove from the pan. Add more oil if needed, and saute minced garlic followed by thinly sliced onion. Stir fry in high for a minute and add the sliced vegetables and saute in high heat. After two minutes, add the cooked noodles, and drizzle the sauce on top. Stir fry in high for one more minute. Finally, add the stirfried chicken and mix. Taste and adjust seasonings. Serve noodles with chilly chicken, crispy orange sesame chicken, or vegetable Manchurian. Enjoy!<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUX1Wn1opuM_uhVVWKEhqoaTGxEp0UyITLOIp5UI0Fiz2D1xHFw37SeC2lHqLGS8jjlyZAypke5YEs4aSPyBCLHvPA1ylrEPHvW3YIwK-c_omC6rJtaq2e_Sg66j7oYqibFvJN38a0ozQ/s2048/Chicken+Chow+Mein+13.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1807" data-original-width="2048" height="577" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUX1Wn1opuM_uhVVWKEhqoaTGxEp0UyITLOIp5UI0Fiz2D1xHFw37SeC2lHqLGS8jjlyZAypke5YEs4aSPyBCLHvPA1ylrEPHvW3YIwK-c_omC6rJtaq2e_Sg66j7oYqibFvJN38a0ozQ/w655-h577/Chicken+Chow+Mein+13.JPG" width="655" /></a></div><br /><p><b>You might also like,</b></p><p><a href="http://kichencorner.blogspot.com/2020/04/zucchini-and-mushroom-chicken.html">Zucchini and Mushroom Chicken- Panda Express Inspired Recipe </a><br /><a href="http://kichencorner.blogspot.com/2019/11/crispy-salt-and-pepper-squid.html">Crispy Salt and Pepper Squid </a><br /><a href="http://kichencorner.blogspot.com/2016/03/orange-sesame-chicken-and-noodles.html">Orange Sesame Chicken and Noodles </a><br /><a href="http://kichencorner.blogspot.com/2020/10/spicy-chicken-65-how-to-make-kerala.html">Spicy Chicken 65/ How To Make Kerala Restaurant Style Chicken 65 </a><br /><a href="http://kichencorner.blogspot.com/2021/02/kerala-style-chicken-chukka-restaurant.html">Kerala Style Chicken Chukka- Restaurant Style Chicken Masala Fry Recipe </a></p><p>Try it,</p><p>Hope you will all enjoy!<br /></p><br />Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com6tag:blogger.com,1999:blog-2938159672145849878.post-28179916021668901222021-05-24T11:14:00.005-07:002021-12-05T10:45:08.471-08:0012 Delicious Jackfruit Recipes- Kerala Cuisine<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6KCfOIFiQRWuk7aIhbiJOIQCoGPJ0ECtR9zMEmIvNNYQbHzYF9OkG3C3VlFWXamq-28aofnoRV7OpNtKiAUo1mxR-hKnEB8KnUo1Miuca5fn3LYcUUHpqvRcklIY5qQduIG8woB2TpE/s2048/Jackfruit+recipes.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1184" data-original-width="2048" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6KCfOIFiQRWuk7aIhbiJOIQCoGPJ0ECtR9zMEmIvNNYQbHzYF9OkG3C3VlFWXamq-28aofnoRV7OpNtKiAUo1mxR-hKnEB8KnUo1Miuca5fn3LYcUUHpqvRcklIY5qQduIG8woB2TpE/w640-h370/Jackfruit+recipes.JPG" width="640" /></a></div><br /><p></p><p style="text-align: center;">12 Delicious Jackfruit Recipes- Kerala Cuisine</p><p style="text-align: left;">Jackfruit is the most versatile of all tropical fruits. It is a common fruit in Kerala and South India. When in the season, it is considered a staple food. The sheer variety of recipes with jackfruit is quite astounding. No wonder it is known as the official fruit of the Kerala state!<br /></p>Ripe jack fruit has a firm texture and tastes like honey. It adds an exotic taste to desserts. The young or tender jack fruit is used for savory dishes and has a meaty texture. The unripe one has a neutral flavor, and we use it to make mashed jack fruit/puzhukku, and it tastes best with spicy fish curry. The edible part of this fruit is the yellow sheath around the seeds, but when it is unripe it will be white. The outside will be green in color, and the ripe ones will turn light brown with a strong fruity fragrance.<br /><br />Jack fruit has recently gained much interest as a plant-based meat alternative. It is starchy and rich in fiber. It is rich in antioxidants, vitamin c, magnesium, and potassium. The best place to find fresh jack fruit in the US is specialty markets like Whole Foods or Asian and Indian Stores. Jack fruit is a large fruit, and there is so much you can do with this fruit. It is now in season, and there is no better time to try some delicious recipes. Looking for some more ideas with jack fruit, then check these recipes popular in Kerala cuisine. <br /><p></p><p><span style="font-size: large;"><u><b>Chakka Puttu- Steamed Jack fruit Puttu</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY9bqgxeAwawOPZvWuqGmbOw6bXvpUF5VKGbNE1AUWsLq8qnNuI7khCo1q7vGN2LYPkLiW-JaVPGgV8ByWZqVsK3VyOEpwjtywfQZJXZ7-tXssyTWtlORX9b6rXeMN9llf345xgk_h3o/s640/chakka%252Bputtu%252B5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="640" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY9bqgxeAwawOPZvWuqGmbOw6bXvpUF5VKGbNE1AUWsLq8qnNuI7khCo1q7vGN2LYPkLiW-JaVPGgV8ByWZqVsK3VyOEpwjtywfQZJXZ7-tXssyTWtlORX9b6rXeMN9llf345xgk_h3o/w640-h518/chakka%252Bputtu%252B5.JPG" width="640" /></a></div><br /><p></p><p><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #1c1e29; margin-bottom: 0pt; margin-top: 0pt;">Puttu is a traditional breakfast of Kerala. It is a steamed rice cakes and is a healthy breakfast.</span></p><p><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #1c1e29; margin-bottom: 0pt; margin-top: 0pt;"><u><b>Ingredients</b></u><br />
Rice flour (puttu podi)- 2 cup<br />
Jack fruit- 10 -12 pieces<br />
Coconut grated - 1 cup<br />
Sugar- 2 tsp<br />
salt- 1/3 tsp<br />
Cumin seeds- -5-8 (optional) <br />
water as needed<br />
</span></p>Chop the jack fruit pieces into small cubes and keep them aside.<br />Take rice flour in a bowl and rub in grated coconut about 3/4 cup using your palm. Keep the rest of the coconut for later use. <br />Mix sugar and salt in 1/3 cup of water and sprinkle it little by little into the flour and blend in. The mixture should not form a dough but a course-damp mixture, without lumps. It should resemble wet sand. To check whether the moisture is even, take a handful of the mixture, and press to the form of balls. It should hold together and also easily break off when crumbled. If it is still dry sprinkle a little more water and mixes. Add half of the chopped jack fruit and mix. <br /> Take the puttu maker and fill the bottom layer with a teaspoon of grated coconut and then with the jack fruit pieces. Fill in with the moist flour and top with another layer of jack fruit pieces and grated coconut. Bring three cups of water to boil in the pressure cooker and place the steamer carefully in the nozzle and allow it to cook. Let it steam for around four to five minutes till you see steam escaping from all sides on the top. Serve warm with tea or coffee. <br /><p><span style="font-size: large;"><u><b>Chakka Vattal/Jackfruit Chips</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF4UcRM20bziWWyXnWhCFTc5e7_fZQ4i9o7EfXXX0awjCkKwUgPr8k6Vj01PeBm_zs-bwkLY6eKkOnKIzAmiy_AtNVhLI0w6SdS20ZZrM8591bCk30Q-RStyXPQSIz_txsTPi2_FtJv4/s640/chakka%252Bvattal%252B1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="640" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF4UcRM20bziWWyXnWhCFTc5e7_fZQ4i9o7EfXXX0awjCkKwUgPr8k6Vj01PeBm_zs-bwkLY6eKkOnKIzAmiy_AtNVhLI0w6SdS20ZZrM8591bCk30Q-RStyXPQSIz_txsTPi2_FtJv4/w640-h624/chakka%252Bvattal%252B1.JPG" width="640" /></a></div><br /> Plantain chips and jackfruit chips are the most devoured chips in
Kerala. It is a crispy and crunchy snack. Jack fruit chips have a unique
flavor and if you use coconut oil it will give you the authentic taste
of Kerala chips<p></p><p><u><b>Ingredients</b></u>
</p><div style="text-align: left;">Raw jack fruit bulbs/arils-1/2 kg<br /></div>
<div style="text-align: left;">
Turmeric powder- 1/3 tsp</div>
<div style="text-align: left;">
Salt- as needed</div>
<div style="text-align: left;">
Curry leaves- one spring (optional)</div>
<div style="text-align: left;">
Coconut oil for frying- 3 cup</div><div style="text-align: left;"> </div><div style="text-align: left;"><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">Cut the jack fruit flesh/bulbs into thin wedges. To this, add turmeric powder and toss and keep aside.</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> Heat oil in a pan. First, add the curry leaves (optional) and then the sliced jack fruit pieces and fry</span><i style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> </span></i><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">till golden brown. Fry in batches in medium heat. Do not overcrowd the pan.</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> Drain to paper towels and sprinkle salt on top, and toss. You can also mix salt and turmeric with a little water( one or two tsp of water) and sprinkle just before taking it out from oil. But be extra careful with the oil. You can take out with all the bubbles subside. Transfer to paper towels, and when it cools down transfer to air-tight containers and enjoy!</span></p></div><div style="text-align: left;"> </div><div style="text-align: left;"><span style="font-size: large;"><u><b>Chakka Halwa/ Jackfruit Halwa</b></u></span></div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xj8TWx8iQAcZKKOt12scsfyYNBn6Niik4XDzWlajKXELyUyOyrQS3RwComO7RIi7XUQsfZSIpPk9BJ-aWPBE1i_yk_hL61-NWOqd71JY3SYNCKhjGvA_HNT-5GAnLTx_Q9zXENpBEeo/s2048/Jack+fruit+halwa+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1718" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xj8TWx8iQAcZKKOt12scsfyYNBn6Niik4XDzWlajKXELyUyOyrQS3RwComO7RIi7XUQsfZSIpPk9BJ-aWPBE1i_yk_hL61-NWOqd71JY3SYNCKhjGvA_HNT-5GAnLTx_Q9zXENpBEeo/w536-h640/Jack+fruit+halwa+2.JPG" width="536" /></a></div> </div><div style="text-align: left;">Kerala style sweet delicacy similar to the popular Black Halwa. It has a gel-like sweet candy texture with the flavor of jackfruit and coconut milk.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u><b>Ingredients</b></u><br />Rice flour- 1/2 cup<br />Ripe jackfruit puree- 1 cup<br />Coconut milk- 4 cups<br />Jaggery - 250 grams<br />Sugar- 1/2 cup<br />Ghee- 3 tbs<br />Coconut oil- 3 tbs<br />Any nuts of your choice- 1/4 cup<br />Ground dry ginger- 1/8 tsp (optional)<br />Ground Cardamon- 1/2 tsp<br /><br />Bring one cup of water to a boil. Add powdered jaggery and allow it to dissolve. Strain the impurities and set them aside.<br /><br />In a heavy bottom pan or uruli, add the coconut milk and jaggery syrup. Add the rice flour and mix it thoroughly. Use a whisk to blend everything properly. Add the pureed jackfruit. Place on the stove and stir. As the mixture warms up, it will start thickening. It is important to stir continuously to avoid lumps. Cook for 8-10 minutes or till the mixture turns to a soft dough consistency. At this stage, start adding the ghee and coconut oil little by little to prevent it from sticking.<br />Add sugar and continue stirring. Sugar will caramelize and enhance the color. Add cardamom powder, dry ginger powder, and half of the chopped cashew nuts.<br />Cook, until it is reduced to 1/3 of its volume, and the coconut oil, begins to separate and float on the surface. The halwa will be ready when it leaves the edges of the pan and can be rolled into a ball with the spatula. You can strain off this excess oil before transferring it to a tray.<br />Take a greased steel plate or tray and spread this mixture evenly (use the backside of a spoon to spread and make it smooth). Garnish with more nuts. Allow this to sit for three to four hours and then cut into desired shapes. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: large;"><u><b>Idichakka Thoran/ Tender Jackfruit Stir fry with Coconut</b></u></span></div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrP-u1rVjVHPGxS_4OHSjEa3pYPG6_ZaRSL6hMsmJ0kH69q3D_r_PXNmaKN_5VA-lzQvPx_4HF2iB48imY02BwabYDPeJuIhIzNxCGxr2H0DMzCuG0SP6w_qrsP7F9WybyAig68S6NHg/s2048/kuttichakka+thoran+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1829" data-original-width="2048" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrP-u1rVjVHPGxS_4OHSjEa3pYPG6_ZaRSL6hMsmJ0kH69q3D_r_PXNmaKN_5VA-lzQvPx_4HF2iB48imY02BwabYDPeJuIhIzNxCGxr2H0DMzCuG0SP6w_qrsP7F9WybyAig68S6NHg/w640-h572/kuttichakka+thoran+3.JPG" width="640" /></a></div><br />Thoran is Kerala's version of a quick vegetable stir fry with coconut
and spices. The heat is from green chilly, and the bright appealing
color of thoran is from turmeric powder. Thoran is usually made with any
vegetable and this one is made with small tender jack fruit.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u><b>Ingredients</b></u><br /></div><div style="text-align: left;">Chopped tender jackfruit- 3 cup<br />Coconut shredded- 1 cup<br />Pearl onions chopped - 1/2 cu<br />Mustard seeds- 1/2 tsp<br />Turmeric powder- 1/8 + 1/8 tsp<br />Garlic-2<br />Cumin seeds- 1/2 tsp<br />Green chilly-3-4<br />Dry red chilly-2<br />Curry leaves a few<br />Coconut oil- 2 tbs<br />Salt to taste</div><div style="text-align: left;"><br /></div>Cut the whole tender jackfruit into large chunks. Peel off the green thorny skin and slice off a little of the inner core too. Cut the chunks into smaller pieces cubes. In a pot, add the chopped pieces along with salt and turmeric powder. Add one cup of water, cover, and cook till tender. Add it into a food processor and pulse a few times for a finer shred. Set this aside.<br />Make a course mixture of coconut, cumin, turmeric powder, green chili and garlic, and pearl onion (use a mixer or crush with mortar and pestle).<br />In a large, heavy-bottom pan, heat two tablespoons of coconut oil and add mustard seeds. When the mustard seeds splutter, add dry red chilly and curry leaves and saute for a few seconds. In quick succession, add onions, salt, and cook till onions are soft and golden. Add the cooked and shredded jackfruit. Cover and cook for 2-3 three minutes. Add the coconut mixture, increase the heat to medium-high and stir fry for two minutes or till all the moisture evaporates and it is dry. Serve with rice. <br /> <br /><div style="text-align: left;"><span style="font-size: large;"><u><b>Chakkakuru Mezhukkupuratti/Yard Beans Jack fruit Seeds Stir Fry</b></u></span> </div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAk1yUfzx8PTfdN4eCXm6BljHewQK-7lOA3ISAA6CuMF6WqsLhoXJglTbJ76kc-cUfRD3V2PkT4Twq3I64JwNnC6YfE5yZvpuSaCjCDWhI4HyUmLGXOPjZx25W0gc4qNEe0_gb8eJinQ/s640/achinga%252Bchakkakuru.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="585" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAk1yUfzx8PTfdN4eCXm6BljHewQK-7lOA3ISAA6CuMF6WqsLhoXJglTbJ76kc-cUfRD3V2PkT4Twq3I64JwNnC6YfE5yZvpuSaCjCDWhI4HyUmLGXOPjZx25W0gc4qNEe0_gb8eJinQ/w584-h640/achinga%252Bchakkakuru.JPG" width="584" /></a></div><br />Jack fruit seeds tastes delicious in curries and stir fries. It tastes delicious with almost every vegetable. Try this delicious yard beans and chakka kuru/jack fruit seeds stir fry.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b><br />Achinga payar- cut into one inch piece- a small bunch<br />(approximately 2cups)<br />Chakkakuru/jack fruit seeds- 15 nos<br />Shallots- 8-10<br />Crushed red chilly- 1/2 tsp<br />Red chilly powder- 1/2 tsp<br />Pepper powder- a pinch (optional)<br />Turmeric- 1/4 tsp<br />Garlic- 2 cloves<br />Curry leaves- a few<br />Coconut oil- 1 1/2 tbs<br />Mustard seeds- 1/2 tsp<br />salt to taste </div><div style="text-align: left;"><br /></div><div style="text-align: left;"> Wash chakka kuru/jack fruit seeds. You can cook it in a pressure cooker. Cook with one cup of 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.<br /><br />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. 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.<br /><br />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.<br /></div><div style="text-align: left;"> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><span style="font-size: large;"><u><b>Chakka Puzhukku /Chakka Kuzhachathu/ Mashed Jack fruit and Fish Curry<br /></b></u></span></div><div style="text-align: left;"><span style="font-size: large;"><u><b> </b></u></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAMDtUKUpRIso_XDNlfVv848jYrvTDX503SE2zfx0UQX57esyRES-0jkE7WsNsraN0vNcAWZSDQKFgL2aFFixDCA3n-OWwxAd0Ei7BP_jKfKWqJVRL_TmXytu-uV6m3KE73icmC0Gdko/s2048/chakka+puzhukku+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1739" data-original-width="2048" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAMDtUKUpRIso_XDNlfVv848jYrvTDX503SE2zfx0UQX57esyRES-0jkE7WsNsraN0vNcAWZSDQKFgL2aFFixDCA3n-OWwxAd0Ei7BP_jKfKWqJVRL_TmXytu-uV6m3KE73icmC0Gdko/w640-h544/chakka+puzhukku+3.JPG" width="640" /></a></div><br />Chakka Puzhukku is cooked and mashed jackfruit with coconut and spices. This recipe is very similar to the kappa puzhukku or mashed tapioca. It tastes delicious with fish curry or beef curry.<br /><br /><u><b>Ingredients</b></u></div><div style="text-align: left;">Raw Jackfruit bulbs- 1/2 kg<br />Turmeric- 1/2 tsp<br />Shallot-2<br />Grated coconut- 1 cup<br />Cumin- 1/2 tsp<br />Garlic-2 pods<br />Green Chilly- 4-5<br />Curry leaves- 3-4<br />Salt to taste<br /><br />For Tempering<br />Mustard seeds- 1/2 tsp<br />Whole red chilly- 1<br />Curry leaves- a few<br />Coconut oil- 2 tsp</div><div style="text-align: left;"> </div><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">The edible part of this fruit is the yellow sheath around the seeds, and when it is unripe, it will be white. Cut it into half and then into four quarters. The plump bulbs, which are edible and joined at the core. Slice off the core, and use your hand to pull it away from the white fibers, discard the fibers, and rind. Save the seeds for curries and stir fry. </span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">Chop jackfruit bulbs into small cubes. Transfer this into a heavy bottom vessel. Add salt, turmeric powder, and two cups of water. Cook till it is soft and mash with the back of a spoon.</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">Make a coarse paste of coconut and cumin. Crush chilly, garlic, shallot, and curry leaves and mixes to the paste. Add this coconut mixture into the cooked mashed jackfruit 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.</span></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">Heat coconut oil in a pan. Add mustard seeds, and when it splutters, add red chilies and curry leaves. Pour this over the mashed curry and give one good mix. Serve with </span><a href="http://kichencorner.blogspot.com/2011/03/meen-palu-currynadan-meen-curry.html"><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #4a6ee0; margin-bottom: 0pt; margin-top: 0pt;">spicy fish curry</span></a><span data-preserver-spaces="true" style="background: transparent none repeat scroll 0% 0%; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"> or<a href="http://kichencorner.blogspot.com/2020/12/nadan-beef-curry-kerala-style-beef-curry.html"> beef curry</a>.</span></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: large;"><u><b>Curried Tender Jackfruit / Chakka Masala</b></u></span><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmNr9EGfHHqHzqoY26wtfXqyZ7eZZyLfltn_9iUQK_rajGjmUDid6PU3yYSIvnz9cb9H8Bhyt9XvilSlVN-1ncYsm0awxbRZ1k52Hws2wZ0BRpgFi2W7hBAP6VmWDdBBy_u9PTyR89WQ/s2048/curried+jack+fruit+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2041" data-original-width="2048" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmNr9EGfHHqHzqoY26wtfXqyZ7eZZyLfltn_9iUQK_rajGjmUDid6PU3yYSIvnz9cb9H8Bhyt9XvilSlVN-1ncYsm0awxbRZ1k52Hws2wZ0BRpgFi2W7hBAP6VmWDdBBy_u9PTyR89WQ/w640-h638/curried+jack+fruit+1.JPG" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Curried jackfruit/ masala goes well with almost anything-naans, chapatis, ghee rice, fried rice, or freshly baked bread. Chop off the inner hardcore and thinly slice off the green ridge portion. It will keep the aril, tendrils, and tender jackfruit seeds intact. Coconut milk adds flavor and a touch of sweetness to the curry, and the gravy tastes delicious. </div><div style="text-align: left;"><br /><u><b>Ingredients</b></u><br />Tender jackfruit cubes- 1/2 kg<br />Onion thinly sliced- 2 medium<br />Green Chilies- 2<br />Ginger - 2 inch thick<br />Garlic- 4-5<br />Tomato 2<br />Curry leaves- a few<br />Oil- 3 tbs<br />Salt to taste<br /><br />Spice Mix<br />Chilly powder- 1 tsp<br />Kashmiri chilly powder- 1 tsp<br />Coriander powder- 2 tsp<br />Pepper powder - 1/2 tsp<br />Turmeric powder- 1/2 tsp<br />Garam Masala- 1/2 tsp<br />Meat Masala- 1/2 tsp<br /><br />Thick coconut milk - 1 cup (optional)<br />Cashew nut paste- 2 tbs<br />coriander leaves for garnish</div><div style="text-align: left;"><br /></div>Chop tender jackfruit into small cubes. Cut onions into thin slices and crush ginger and garlic into a coarse paste.<br />Heat oil in a heavy bottom pan, and add curry leaves. Add ginger and garlic paste, and after a minute of sauteing, add onions and fry till golden brown. Add tomatoes, spices, and salt, and allow it to cook and mashed up. Now add the chopped jackfruit and cashew nut paste and mix well. Add one cup of hot water, cover, and cook on a medium flame. Close the lid and cook for 8-10 minutes, and stir occasionally. Allow the curry to reach your desired consistency, and add thick coconut milk. Switch off the flame after a minute and garnish with coriander leaves. Serve warm.<br /> <br /><div style="text-align: left;"><span style="font-size: large;"><u><b>Chakka Pazham Pori- Chakka Appam/ Ripe Jack Fruit Fritters</b></u></span></div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5G4s4Gtsm6kLWsla_VNi16kJ9HqTd-WrXWztR6_L4ly7w5rD_agdmEiLitAzOEOctiSX3L4JgXmvbAIbbdDM6lu8FCquRQoXqQlRK2JVdiRppzwDNCPjB-cflcFwQUPCpH51BuujSbbs/s640/chakka%252Bpazham%252Bpori%252B8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="486" data-original-width="640" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5G4s4Gtsm6kLWsla_VNi16kJ9HqTd-WrXWztR6_L4ly7w5rD_agdmEiLitAzOEOctiSX3L4JgXmvbAIbbdDM6lu8FCquRQoXqQlRK2JVdiRppzwDNCPjB-cflcFwQUPCpH51BuujSbbs/w640-h486/chakka%252Bpazham%252Bpori%252B8.JPG" width="640" /></a></div><br /> <br /></div><div style="text-align: left;">Chakka pazham pori snack made with ripe jack fruit. It is a deep-fried jack fruit fritters gently laced with the flavor of cardamom<br /><br /><u><b>Ingredients</b></u><br />Jack fruit bulbs- 8<br />Maida-1 1/2 cup<br />Rice flour-2 tbs<br />Sugar- 2 tbs<br />salt- a pinch<br />Turmeric powder-a pinch<br />(or yellow food color-a few drops-optional) <br />Cardamon powder- 1/4tsp<br />Nutmeg powder- a pinch<br />Coconut oil for frying<br /><br />Cut each bulb into two pieces. To make the batter in a large bowl, add all-purpose flour/ maida, rice flour, salt, and sugar, and mix well. Pour about a cup of water little by little and whisk until it forms a smooth lump-free batter. Add turmeric powder, cardamom powder, and nutmeg powder. Whisk till well blended. The batter should not too thick and not too thin. If it is too thick, add a tablespoon or two of water. Let it rest for five minutes. Heat oil in a heavy bottom pan. When the oil is hot, dip slices of jack fruit into the batter and deep fry in hot oil till golden. Flip and fry both sides till it is evenly crisp and golden brown. Drain excess oil using a paper towel. Enjoy with tea.<br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><span style="font-size: large;"><u><b>Chakka Ada- Steamed Jack fruit Rice Cakes</b></u></span> </div><div style="text-align: left;"> </div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatU-AcKQNMU_qpgPXvJDT-M6YL_VD0_EVRk_W5eA5y11XFv-HCtUHN7Uj2stls1134JUSvL_NkyOzUNquqQm6Lwjd0xqVcm2r7fpFSpkg6FccIM2lD4UgrBP2HE8KVyPPzwPlZCjAiAA/s1600/chakka%252Bada%252B3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1325" data-original-width="1600" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatU-AcKQNMU_qpgPXvJDT-M6YL_VD0_EVRk_W5eA5y11XFv-HCtUHN7Uj2stls1134JUSvL_NkyOzUNquqQm6Lwjd0xqVcm2r7fpFSpkg6FccIM2lD4UgrBP2HE8KVyPPzwPlZCjAiAA/w640-h530/chakka%252Bada%252B3.JPG" width="640" /></a></div><br /><div style="text-align: left;">Chakka Ada is a traditional tea time snack of Kerala made with jack fruit.It is steamed rice flour dough with sweet coconut filling and wrapped in banana leaves<br /><br /><u><b>Ingredients</b></u><br />Rice Flour- 2 1/4 cups<br />Chakka varattiyathu/jack fruit jam- 1 cup (check recipe below)<br />Water- 2 cups<br />salt a pinch<br />Grated coconut- 1/2 cup<br />Ghee- 1 tsp<br />Sugar- 2 tbs<br />Coconut oil- 2 tsp<br />Banana leafs- cut into small pieces <br /><br />Boil half a cup of water. Take chakka varattiyathu in a bowl and pour hot water and allow it to sit for 15 minutes. Mix and dissolve it into a paste before adding to the flour.<br />Boil around 1 1/2 of water along with salt. When it comes to a rolling boil, and add in the coconut oil.<br />To make the dough<br />Boil water along with salt and sugar. In a bowl, add rice flour and make a well in the center. When the water comes to a rolling boil, carefully add the water little by little into the flour and mix with a wooden spatula till all the dough comes together. Mix the coconut oil too, cover, and let it rest for a few minutes. When it cools down a bit, knead the dough and make it smooth. You will need a smooth, soft dough. If it feels stiff to add a little more water and knead. If the dough is sticky, add more flour. Portion dough into a large lemon-sized ball. Cover and set aside.<br />In a small bowl, mix grated coconut, sugar, cardamom powder, and ghee to use as filling. Take a banana leaf and cut it into small pieces. Grease it with a little oil. Place dough in the center, and with your fingers spread the dough on the leaf. Place spoon fulls of the coconut mixture, and fold the leaf in half. Press the edges of the dough along with the banana leaf. Steam it in a pressure cooker without the weight or in a steamer for around ten minutes. You will be able to lift the banana leaf, and it will come out clean when it is cooked. Allow it to cool down, and serve with tea.</div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><br /><span style="font-size: large;"><u><b>Chakka Varatti- Varattiyathu- Jack fruit Jam/Preserve </b></u></span></div><div style="text-align: left;"></div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pz4zEMUbkZsze791MlUitXLxWfVI4RVAZcEdMMMeg5BFT7QSmpVAfDtPapOdhqca59zBm0-YrL5fLjvyDzZghhR-YOmIAvMbnUryWjxO2h9tx-11XTtJhDcl70HeXg6bNIh9bw8GgLU/s1000/chakka%252Bvaratti%252B1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="791" data-original-width="1000" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pz4zEMUbkZsze791MlUitXLxWfVI4RVAZcEdMMMeg5BFT7QSmpVAfDtPapOdhqca59zBm0-YrL5fLjvyDzZghhR-YOmIAvMbnUryWjxO2h9tx-11XTtJhDcl70HeXg6bNIh9bw8GgLU/w640-h506/chakka%252Bvaratti%252B1.JPG" width="640" /></a></div><br /> Chakka varatti is a popular jack fruit delicacy of Kerala which is made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve/jam. Chakka varattiyathu is also used as the main ingredient to make Chakka pradhaman/payasam . It is used to make sweet snacks like kozhukatta, kumbilappam, and Ela ada, etc. It is mixed with coconut and used as a filling for steamed dumplings.</div><div style="text-align: left;"> </div><div style="text-align: left;"><u><b>Ingredients</b></u><br />Ripe Jack fruit chopped-7 cups<br />Jaggery powdered-1 kg<br />Ghee- 1/2 cup<br />Cardamon powder- 2 tsp<br />Dry ginger powder- 1 tsp( optional)<br /></div><p></p><p>Boil jaggery with one cup of water till completely dissolved and strain out the impurities. Put it back to the stove and simmer on medium flame till it thickens to one thread consistency.<br /><br />Chop the jack fruit into small pieces. Add this into a blender and make a puree.<br />Take a heavy bottom pan and add the jack fruit puree. Cook it on medium flame and stir occasionally. Let it cook completely and thicken. It will take about 10 minutes. If you do not like the puree method, you can cook the chopped jack fruit, and when it cooks mash well with the aid of a potato masher. <br />Add in jaggery and let it cook and reduce. Stir continuously at this stage as the mixture will tend to stick to the bottom of the pan. <br />Add in ghee little by little, and when the mixture thickens add cardamom and dry ginger powder and stir continuously till it leaves the sides of the pan and forms a dark softball. Let it cool down completely. It will thicken as it cools. Store in an airtight container. Enjoy! <br /></p><div style="text-align: left;"><span style="font-size: large;"><u><b>Chakka pazham Aval Payasam- Jack fruit Pudding/Payasam </b></u></span></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDztswKw2mXEPNW7zOUiPDEFfVaTL83wZshBUUMVKn_vBAPyarfii30jDFymHu9vIXuMkWitEDR2nDwJfo6PiEvVDxpsgvC9OD_fNwWDmt7zA6eh218brZGdffpileCQalEpXHgTCpoCw/s640/chakkapazham%252Baval%252Bpayasam%252B14.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="640" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDztswKw2mXEPNW7zOUiPDEFfVaTL83wZshBUUMVKn_vBAPyarfii30jDFymHu9vIXuMkWitEDR2nDwJfo6PiEvVDxpsgvC9OD_fNwWDmt7zA6eh218brZGdffpileCQalEpXHgTCpoCw/w640-h596/chakkapazham%252Baval%252Bpayasam%252B14.JPG" width="640" /></a></div><br /><div style="text-align: left;">It is creamy rich, dessert made with aval/poha/beaten rice, jack fruit, and milk<br /><br /><u><b>Ingredients</b></u><br />Aval/poha/beaten rice- 1 1/2 cup<br />Jack fruit chopped- 1 1/2 cup + 2 tbs sugar<br />Sabudana/ tapioca pearls- 1/2 cup<br />Milk- 6 cups<br />Sugar- 1 cup<br />(adjust according to sweetness)<br />Crushed cardamon- 5-6<br />Raisins and cashew nuts- a few<br />Ghee- 2 tbs<br /><br />In a heavy bottom pan, take 6-8 cups of water, and bring to a boil. Add the sago pearls and allow it to boil for four to five minutes, drain and add a fresh batch of boiling water and continue cooking till it is translucent. Strain and run under cold running water and set this aside.<br />In a saucepan, add milk and bring it to a boil.<br />Heat 2 tbsp of ghee in a heavy pot vessel and add cashew nut and fry for a minute, followed by raisins. Saute till they change color drain and set aside. Add the chopped jack fruit and two tablespoons of sugar. Saute till it changes color to golden. When the jack fruit is cooked, and soft remove it from the pan and set aside.<br /><br />Now to the same pan, add aval/flat rice and fry in medium flame till it slightly changes color and becomes crispy. Pour in the warm milk and stir well so that there are no lumps. Cook till the aval becomes soft. Stir occasionally. It will take around 4-5 minutes. Add sugar and cooked sabudana/tapioca pearls simmer till it attains desired consistency. Mix in the cooked jack fruit, crushed cardamom, and stir well. Switch off the flame and garnish with the ghee fried cashew nuts and raisins. Payasam is ready. It is best when served chilled. Let it sit in the refrigerator for two to three hours for the flavors to develop. Enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: large;"><u><b>Chakka Pradhaman/Jack fruit Payasam with Jaggery</b></u></span></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gEKA0TAahr_q2II87Arjo-yeAtf4DxH0JWXfjh3Tpm37wbHFeW24nGMMwPESapf9UCoqt2PG5IJrbPLsxOyrHTyuY16nDwelDSE2LZZg7XaCE97A_LLuegFZwYDJLN7hYQDlssloH8E/s1600/chakka%252Bpradhaman3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1407" data-original-width="1600" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gEKA0TAahr_q2II87Arjo-yeAtf4DxH0JWXfjh3Tpm37wbHFeW24nGMMwPESapf9UCoqt2PG5IJrbPLsxOyrHTyuY16nDwelDSE2LZZg7XaCE97A_LLuegFZwYDJLN7hYQDlssloH8E/w640-h562/chakka%252Bpradhaman3.JPG" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Chakka Pradhaman is a tasty dessert chakka varatti or jack fruit preserve</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u><b>Ingredients </b></u><br /></div><div style="text-align: left;">Chakka Varatti- 1 1/2 cup</div><div style="text-align: left;">(Check Jackfruit Jam recipe above)<br />Thick coconut milk- 1 cup<br />Thin coconut milk- 2 cup<br />Jaggery - powdered - 1/2 cup<br />( according to sweetness you like)<br />Ghee- 2 tsp<br />Dry ginger powder- 1/8 tsp<br />Cardamon crushed- 4-5<br />Raisins and cashew nuts- a few<br />Sliced coconut- a few<br /></div><p></p><p>Add one cup of water to jaggery and bring it to a boil. Strain the impurities and pour the warm syrup over the chakka varatti/jack fruit preserve. The chakka varatti will be thick, allow it to sit for half an hour.<br />In a heavy bottom, pan adds thin coconut milk and chakka varatti jaggery mix and simmer for 6-7 minutes in medium heat. When the consistency thickens, add dry ginger powder, crushed cardamom, and mix well. After a minute, pour the thick coconut milk and switch off the flame. Heat ghee in a pan, and roast the coconut pieces, cashew nuts, and raisins, and add to the pradhaman.<br /><br /></p><div style="text-align: left;"><b>You might also like,</b></div><div style="text-align: left;"><h3 class="post-title entry-title"><span style="font-size: x-small;"><span style="font-weight: normal;"><a href="http://kichencorner.blogspot.com/2021/01/delicious-7-easy-appetizers-indian.html">Delicious 7 Easy Appetizers- Indian Party Appetizers ( Non- Vegetarain) </a><br /><a href="http://kichencorner.blogspot.com/2020/09/10-quick-and-easy-kerala-snacks-tea.html">10 Quick and Easy Kerala Snacks/ Tea time snacks </a><br /></span></span><br /></h3></div><div style="text-align: left;"></div><div style="text-align: left;">Try it,</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hope you will all enjoy! <br /></div>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com3tag:blogger.com,1999:blog-2938159672145849878.post-58195830194269743132021-05-14T18:48:00.002-07:002021-12-23T06:28:25.332-08:00Unniappam Recipe/ Sweet Rice Fritters - Kerala Snack<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vT5kSaJDaevKnq142hK_jgXocmdobsn9whJAOoLXoYBDOaSasCD6AGmwvia0UYKHjPI4vesvFh-T2nU-PPAoLaFhUXTXgJnWcqb8wtOvBHVCEXqDqRNgFWl47u2uaHP6GdRiASHeKBc/s2048/unniappam+28.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1965" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vT5kSaJDaevKnq142hK_jgXocmdobsn9whJAOoLXoYBDOaSasCD6AGmwvia0UYKHjPI4vesvFh-T2nU-PPAoLaFhUXTXgJnWcqb8wtOvBHVCEXqDqRNgFWl47u2uaHP6GdRiASHeKBc/w614-h640/unniappam+28.JPG" width="614" /></a></div><p></p><p style="text-align: center;">Unni appam Recipe/ Sweet Rice Fritters </p><p>Unni appam is a cute, fun treat that you cannot stop munching. They are deep-fried, delightful sweet bites and are a popular delicacy in Kerala. There is a centuries-old tradition of making unni appam or neyyappam during festivals like <i>Onam and Vishu</i> or as an offering in temples. However, they are also perfect for the rest of the year, and they are popular tea-time snacks. Unni appam contains rice flour, jaggery, banana, and coconut bits, adds flavor and a delightful crunch. They are a blast to make, and fitters are delicious, and I am sure you will love them too!<br /><br />Unni appam is an old-fashioned tea-time snack. It is a snack I grew up eating and it always has a homey feel to it. If you are new to unni appam, the shape is because it is cooked in a special pan. Unni appam chatti or Appa karal is the characteristic pan used made of cast-iron or bell metal. It comes with multiple half-spherical moulds. The batter has a thick pouring consistency and puffs as it cooks in the pan. Dutch Aebleskiver pan is also good to make unni appam. If you don’t have the appam chatti, no worries, you can pour one small ladle full of batter directly into the hot oil. You will have flat fritters similar to Neyyappam. <br /></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYa_ZWDHFBuz7RkpjxrzfvXyc_d0gwS8j3wOQPLf4r-EC_H2iFP9x-cXln09kYr1p7UtLyy5CRhKkcLahlKUNISHz4bOoS4pfE4C_I6bxXJjQTN2HwV-PFlpysQFd16rej9ZYywE7F_LQ/s2048/unniappam+14.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2044" data-original-width="2048" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYa_ZWDHFBuz7RkpjxrzfvXyc_d0gwS8j3wOQPLf4r-EC_H2iFP9x-cXln09kYr1p7UtLyy5CRhKkcLahlKUNISHz4bOoS4pfE4C_I6bxXJjQTN2HwV-PFlpysQFd16rej9ZYywE7F_LQ/w640-h638/unniappam+14.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oxPwggFQzChm3C-TEfG5e447db9PIQNgiuf_MNQKiEH1y3Bk1KpwUIvW89o1IeKS2p6zjp56gWn0WqUodtZqJLb98FvugG8XhHlhkkJ0tgzQgWA8cJos7LovFf3Q8uscEV0IMxhTEvM/s2048/unniappam+12.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1906" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oxPwggFQzChm3C-TEfG5e447db9PIQNgiuf_MNQKiEH1y3Bk1KpwUIvW89o1IeKS2p6zjp56gWn0WqUodtZqJLb98FvugG8XhHlhkkJ0tgzQgWA8cJos7LovFf3Q8uscEV0IMxhTEvM/w596-h640/unniappam+12.JPG" width="596" /></a></div><p><br />Unni appam is made with rice flour or with ground rice paste. It needs to be fermented for a few hours, but a quicker version uses baking soda. Jaggery adds a rich molasses taste and a dark color, and banana makes it moist and soft. Cardamom and ghee add a pleasant aroma and taste. </p><p><b>Wheat flour and semolina unni appam</b> are also delicious. Rice flour will make them crisp on the outside, while wheat flour makes unni appam is softer. Also, a 2:1 ratio of rice and wheat flour gives a nice texture to unniappam. Most of the time, I stick with our traditional recipe, but sometimes we add different kinds of fruits for a different flavor. S<b>mall banana (cherupazham), overripe plantain, stewed mango, pineapple, jack fruit</b> are all delicious options. This is an easy recipe, and once you have mastered the basic unni appam recipe, there is a lot of variations and flavors you can try. So get your ingredients together and give this recipe a try. Trust me, they will be gone before you realize. It is so addictive!<br /><br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnVC4uF45QvLCowmcKMTbxc7q2MJuH8rq19AicsUd31UfKtBM5QbZ8C2bDwgDXJNmruWPjtgYK31VDyra7Mz06uIKb7SGHKShGr-GlaqiODzGWlgwVq4TrQTsuwQg20wU3YmNR44dhro/s2590/unniappam+35.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1214" data-original-width="2590" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnVC4uF45QvLCowmcKMTbxc7q2MJuH8rq19AicsUd31UfKtBM5QbZ8C2bDwgDXJNmruWPjtgYK31VDyra7Mz06uIKb7SGHKShGr-GlaqiODzGWlgwVq4TrQTsuwQg20wU3YmNR44dhro/w640-h300/unniappam+35.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BMxnSOFMtkgMf2DOE9wGFFIBU43jbHUwNTh5NVGkGATAx3clvCZ_FCNsEEGp0sESYAJiPqHznPLgmGdNBVvz8FAn_oqqbv5-JvzrpAoFaF2OSOhkcIMIuq4eBtabLDcQvg49NWbZxzQ/s2048/unniappam+22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2041" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BMxnSOFMtkgMf2DOE9wGFFIBU43jbHUwNTh5NVGkGATAx3clvCZ_FCNsEEGp0sESYAJiPqHznPLgmGdNBVvz8FAn_oqqbv5-JvzrpAoFaF2OSOhkcIMIuq4eBtabLDcQvg49NWbZxzQ/w638-h640/unniappam+22.JPG" width="638" /></a></div><p></p><p style="text-align: center;"><u><b>Unniappam Recipe/ Sweet Rice Fritters </b></u><br /></p><p><u><b>Ingredients</b></u><br />Rice flour- 2 cups <br />Jaggery – 250 grams<br />Sugar- 1/4 cup<br />Small banana- 4 ( cherupazham )<br />Ghee- 2 tbs<br />chopped coconut bites/ pieces- 1/4 cup<br />Black sesame seeds-1 tsp<br />Baking soda- 1/8 tsp (optional)<br />Cardamom powder- 1/8 tsp<br />Coconut oil for frying </p><p><u><b>To make unniappam with rice flour.</b></u><br />Wash and soak rice ( raw rice/Pacha ari) for 4-5 hours. Drain the rice and spread it on a kitchen towel, and allow it to air 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. <br />You can also make unni appam with ground rice batter. Wash the rice thoroughly and soak it in five to six cups of water. After 4-5 hours, drain the excess water. Add rice and jaggery syrup into a blender, and grind into a paste.</p><p><u><b>To make the batter</b></u><br />In a pan, boil 1 cup water and add the powdered jaggery. Let it come to a boil. Reduce the heat and simmer till it melts and switch off and keep it aside to cool down completely.<br />Heat ghee in a pan and add the chopped coconut bits, and roast till it turns golden. Add black sesame seeds and roast for a few seconds. Set this aside.<br />Mash the bananas into a smooth puree and add it to the rice flour along with the filtered jaggery syrup. Whisk everything well and make a smooth batter with a consistency similar to idli batter. Cover and let it ferment for 4-5 hours. Once the batter is fermented, add baking soda and the fried coconut and sesame seeds. Mix well. Let it rest for another 10 minutes.</p><p><u><b>Frying the unni appam</b></u><br />Heat unniappam chatti/karal on medium heat. When hot, fill each round/mold up to half with oil. When the oil is hot, reduce the heat and pour one to one and a half tablespoon of batter into each mould. When the bottom side becomes brown ( about 2 minutes on each side) and slowly leaves the edges, gently turn over with the help of a skewer or a fork. Fry till all sides are evenly brown. Remove from the pan and place on paper towels to remove the excess oil. To make more batches, always check the amount of oil is half filled in each mould, and the oil is medium hot before pouring the batter. You can store unni appam at room temperature for up to three days.<br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQoELcntcKIKNezRZgW_kNAU7IRKCKO1u5BdqvVRjPo6jJc4BKJVu_xjFgntwBNTwhJ70PC0Jg7sSgb74oKIe-9-HKRha53xmXOJecOqO7Uirxg-tuCaAlJlO7g0PYCzEkZ9VIecier8/s2048/unniappam+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1987" data-original-width="2048" height="621" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQoELcntcKIKNezRZgW_kNAU7IRKCKO1u5BdqvVRjPo6jJc4BKJVu_xjFgntwBNTwhJ70PC0Jg7sSgb74oKIe-9-HKRha53xmXOJecOqO7Uirxg-tuCaAlJlO7g0PYCzEkZ9VIecier8/w640-h621/unniappam+6.JPG" width="640" /></a></div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMKRF6kPAC__w5WUvZgrV5FQsTy-c9VNbrZh1R6EdIISF6jRju0964B3To3lOM4fNqBXguEAiNQXVPJcXdEs80peC0NtTMAcoOZSEYPfsPT1dR3RfKDFGjy8691uOEbbCgXngz4Ud5cU/s2048/unniappam+24.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2038" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMKRF6kPAC__w5WUvZgrV5FQsTy-c9VNbrZh1R6EdIISF6jRju0964B3To3lOM4fNqBXguEAiNQXVPJcXdEs80peC0NtTMAcoOZSEYPfsPT1dR3RfKDFGjy8691uOEbbCgXngz4Ud5cU/w636-h640/unniappam+24.JPG" width="636" /></a></div><br /><p></p><p><b>You might also like,</b></p><p><a href="http://kichencorner.blogspot.com/2020/12/easy-ulli-vada-kerala-onion.html"> Easy Ulli Vada/ Kerala Onion Pakodas/Fritters</a> <br /><a href="http://kichencorner.blogspot.com/2020/10/pakkavada-ribbon-pakoda-kerala-snack.html">Pakkavada- Ribbon Pakoda</a><br /><a href="http://kichencorner.blogspot.com/2010/07/orappam-traditional-snack-of-kerala.html">Orappam/ Traditional snack of Kerala</a> <br /><a href="http://kichencorner.blogspot.com/2012/11/ottada.html">Kerala Snack Ottada- Rice Parcel in Banana Leaf </a><br /><a href="http://kichencorner.blogspot.com/2013/07/kaya-pola-plantain-cake.html">Kaya pola / Malabar Plantain Cake </a></p><p>Try it,</p><p>Hope you will all enjoy!</p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com6tag:blogger.com,1999:blog-2938159672145849878.post-8327991121241121912021-05-05T12:41:00.001-07:002021-12-05T10:45:28.216-08:00Chakka pazham Aval Payasam- Jack fruit Pudding/Payasam<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Mi3kTi65z8a1IxULuaVTuTLhHOG1CaVLxBy15bq83DxZIbsEIveDW5dm3yy1gzhlA9gw5nL5ZoOOg7UrlmLF8LcIFNOqklWGrMTczpjKYM7zZbeYnkA31EcC0dTwgyYpz_P3j8nygso/s2048/chakkapazham+aval+payasam+14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="2048" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Mi3kTi65z8a1IxULuaVTuTLhHOG1CaVLxBy15bq83DxZIbsEIveDW5dm3yy1gzhlA9gw5nL5ZoOOg7UrlmLF8LcIFNOqklWGrMTczpjKYM7zZbeYnkA31EcC0dTwgyYpz_P3j8nygso/w640-h596/chakkapazham+aval+payasam+14.JPG" width="640" /></a></div><br /><p><br /></p><p style="text-align: center;"> Chakka pazham Aval Payasam- Jack fruit Pudding/Payasam </p><p> Do you like pudding with Jack fruit? Today's recipe is a bowl of fruity goodness that will surely satisfy your sweet tooth cravings. It is creamy rich, dessert made with aval/poha/beaten rice, jack fruit, and milk. Ripe jack fruit has a distinctive fruity aroma and is sweet like honey. Jack fruit is one fruit that makes me super excited, and I love trying different recipes with it. My mom makes a breakfast pudding that is not overly sweet, with ripe jack fruit, coconut milk, and rice dumplings. It is one of those simple, homey recipes that make you nostalgic, and you keep coming back to it time and again. This payasam was inspired by that traditional recipe and is a delightful treat that you can serve on special occasions. Jack fruit is now in season, and there is no better time to try this payasam/pudding. Jack fruit adds an exotic taste to payasam, and you're in for a treat!<br /><br />Chakkapazham payasam has the beautiful fragrance of ghee, cardamom, and jack fruit. Alternatively, you can make it with coconut milk or almond milk as a vegan option. Coconut milk and jaggery go well together. You can use jaggery instead of sugar. Check this Kerala style<a href="http://kichencorner.blogspot.com/2015/03/chakka-pradhamanjack-fruit-payasam.html"> chakka pradhaman</a> which is jack fruit pudding with coconut milk and jaggery.<br /><br />Jack fruit is the most versatile of all tropical fruits. It is a common fruit in Kerala and South India. When ripe and your whole house will be filled with its sweet aroma. It is rich in antioxidants, vitamin c, magnesium, and potassium. The best place to find fresh jack fruit in the US is specialty markets like Whole Foods or Asian and Indian Stores. Jack fruit is a large fruit, and there is so much you can do with this fruit. Looking for some more ideas with ripe jack fruit, then check these recipes too.</p><p>
<a href="http://kichencorner.blogspot.com/2019/10/chakka-puttu-steamed-jack-fruit-puttu.html" target="_blank">Chakka puttu</a><br />
<a href="http://kichencorner.blogspot.com/2017/12/chakka-varatti-varattiyathu-jack-fruit.html" target="_blank">Chakka Varattiyathu/ Jack fruit Jam</a><br />
<a href="http://kichencorner.blogspot.com/2015/03/chakka-pradhamanjack-fruit-payasam.html" target="_blank">Chakka Pradhaman/pudding</a><br />
<a href="http://kichencorner.blogspot.com/2014/12/chakka-ada.html" target="_blank">Chakka Ada/ Steamed Jack fruit Cakes</a><br />
<a href="http://kichencorner.blogspot.com/2013/09/chakka-vattaljackfruit-chips.html" target="_blank">Chakka Vattal or Jack fruit Chips.</a> <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTl9BblhJdOOPzMDS-84brfRnBg2x3NQA2bmQWUsd0_i5oSSISauuXx9pL4La6rP_1_bSnk4RBQ2-J0HYP9VgJot9z6lqv7ckz83CCjpNU9fHEpH79sSjT2g9HgjaZ_XlbiOKX7YAKCQ/s2048/chakkapazham+aval+payasam+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1961" data-original-width="2048" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTl9BblhJdOOPzMDS-84brfRnBg2x3NQA2bmQWUsd0_i5oSSISauuXx9pL4La6rP_1_bSnk4RBQ2-J0HYP9VgJot9z6lqv7ckz83CCjpNU9fHEpH79sSjT2g9HgjaZ_XlbiOKX7YAKCQ/w640-h612/chakkapazham+aval+payasam+3.JPG" width="640" /></a></div><br /><p></p><p>Chakka pazham Aval payasam and is a delicious and easy recipe. <b>Aval/poha/beaten rice</b> is easily available and inexpensive. It is dry rice flakes or flat rice that is great for snacking, for a quick breakfast, or making puddings. Rice is parboiled before flattening to make aval. It is a vegan, low-calorie, healthy snack option. You can also add <b>sabudana or tapioca pearls</b>, but it is optional. They are soft and delicate with a slightly chewy texture and helps thicken puddings. <br /><br /><u><b>Prepping the Jack fruit </b></u><br />Use varikka chakka variety for this recipe. It is sweet and firm flesh even when it is ripe and has a chewy texture. This variety has less fiber and is good to make desserts.<br />Cut jack fruit into half and then into four quarters. The pale-yellow, plump bulbs, which are edible and joined at the core. Slice off the core, and use your hand to pull it away from the white fibers. Discard the fibers, and the rind. Save the seeds for curries and stir fry.<br /></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrfFX9AX4zsCPpQkfd5kfZpDB8y6e67LI_BezY4ZVU_o9eGYuA1Vo8OJtJymAoJN5ox_hQF0IChp7BD_7WA9ZVMYbE2D5amEcXsTDyBhBjuA4aWHLiqskktC4DHQk2tc76dgQRs_nqBQ/s2048/chakkapazham+aval+payasam+20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1582" data-original-width="2048" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrfFX9AX4zsCPpQkfd5kfZpDB8y6e67LI_BezY4ZVU_o9eGYuA1Vo8OJtJymAoJN5ox_hQF0IChp7BD_7WA9ZVMYbE2D5amEcXsTDyBhBjuA4aWHLiqskktC4DHQk2tc76dgQRs_nqBQ/w640-h494/chakkapazham+aval+payasam+20.JPG" width="640" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1lO8i5CvBmf_4vSOnCX9KNpGjDY_jMYE93ptidK4G49JRHloeo4nRnFxp-282k61sdxatUZQZBIiGbb4UzJtD908xjePfGSXyZ12UVGL7Tuuo4qds0I_gNaImAsp6iuabJxGQTJoSB4/s2048/chakkapazham+aval+payasam+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1646" data-original-width="2048" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1lO8i5CvBmf_4vSOnCX9KNpGjDY_jMYE93ptidK4G49JRHloeo4nRnFxp-282k61sdxatUZQZBIiGbb4UzJtD908xjePfGSXyZ12UVGL7Tuuo4qds0I_gNaImAsp6iuabJxGQTJoSB4/w640-h514/chakkapazham+aval+payasam+5.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u><b>Chakka pazham Aval Payasam- Jack fruit Pudding/Payasam Recipe</b></u><br /></p><p><u><b>Ingredients</b></u><br />Aval/poha/beaten rice- 1 1/2 cup<br />Jack fruit chopped- 1 1/2 cup + 2 tbs sugar<br />Sabudana/ tapioca pearls- 1/2 cup<br />Milk- 6 cups<br />Sugar- 1 cup<br />(adjust according to sweetness)<br />Crushed cardamon- 5-6<br />Raisins and cashew nuts- a few<br />Ghee- 2 tbs</p><p>In a heavy bottom pan, take 6-8 cups of water, and bring to a boil. Add the sago pearls and allow it to boil for four to five minutes, drain and add a fresh batch of boiling water and continue cooking till it is translucent. Strain and run under cold running water and set this aside.<br />In a saucepan, add milk and bring it to a boil.<br />Heat 2 tbsp of ghee in a heavy pot vessel and add cashew nut and fry for a minute, followed by raisins. Saute till they change color drain and set aside. Add the chopped jack fruit and two tablespoons of sugar. Saute till it changes color to golden. When the jack fruit is cooked, and soft remove it from the pan and set aside.<br /><br />Now to the same pan, add aval/flat rice and fry in medium flame till it slightly changes color and becomes crispy. Pour in the warm milk and stir well so that there are no lumps. Cook till the aval becomes soft. Stir occasionally. It will take around 4-5 minutes. Add sugar and cooked sabudana/tapioca pearls simmer till it attains desired consistency. Mix in the cooked jack fruit, crushed cardamom, and stir well. Switch off the flame and garnish with the ghee fried cashew nuts and raisins. Payasam is ready. It is best when served chilled. Let it sit in the refrigerator for two to three hours for the flavors to develop. Enjoy!<br /></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7LcodhIx1lovXs6pd0a9-d1Ky2lYWD7GO9AMHxnoaxv8O4HQgSeCoLaIv1d67N-8hs82foaxG1qaZ6Yc3HYQMKzp0J82EszXri9_zGbGH4D4O8XPqOfs7NKr5DdU1kctyhT0CG6sVtg/s2048/chakkapazham+aval+payasam+10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1780" data-original-width="2048" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7LcodhIx1lovXs6pd0a9-d1Ky2lYWD7GO9AMHxnoaxv8O4HQgSeCoLaIv1d67N-8hs82foaxG1qaZ6Yc3HYQMKzp0J82EszXri9_zGbGH4D4O8XPqOfs7NKr5DdU1kctyhT0CG6sVtg/w640-h556/chakkapazham+aval+payasam+10.JPG" width="640" /></a></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtRtD9C6Z-_VTRw7kiamLY2cLofw0olGROulFDxlGr_z7Ky2T3ZzF2BtMkbDFd4fmpz_QqV0leRYW-1_bVMZ8C9dVCmICuH6K0BTBMOP5araKWr-Uuw41gNfzEDF-kpDaKGlSevJg8eI/s2048/chakkapazham+aval+payasam+17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1983" data-original-width="2048" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtRtD9C6Z-_VTRw7kiamLY2cLofw0olGROulFDxlGr_z7Ky2T3ZzF2BtMkbDFd4fmpz_QqV0leRYW-1_bVMZ8C9dVCmICuH6K0BTBMOP5araKWr-Uuw41gNfzEDF-kpDaKGlSevJg8eI/w640-h620/chakkapazham+aval+payasam+17.JPG" width="640" /></a></div><br /> <b>You might also like,</b><p></p><p><a href="http://kichencorner.blogspot.com/2010/05/palada-pradhaman-award-and-kheer.html">Palada Pradhaman/ Payasam </a><br /><a href="http://kichencorner.blogspot.com/2014/01/neipayasamsharkara-payasam.html">Neipayasam/ Aravana payasam </a><br /><a href="http://kichencorner.blogspot.com/2021/04/10-delicious-kerala-sadhya-payasam.html">10 Delicious Kerala Sadhya Payasam/ Pradhaman Recipes</a><br /><a href="http://kichencorner.blogspot.com/2019/10/chakka-puttu-steamed-jack-fruit-puttu.html">Chakka Puttu- Steamed Jack fruit Puttu </a><br /><a href="http://kichencorner.blogspot.com/2020/05/chakka-pazham-pori-chakka-appam-ripe.html">Chakka Pazham Pori- Chakka Appam/ Ripe Jack Fruit Fritters </a></p><p>Try it,</p><p>Hope you will all enjoy!</p><p><br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com6tag:blogger.com,1999:blog-2938159672145849878.post-33219988439251065712021-04-27T12:31:00.002-07:002022-01-02T09:33:46.353-08:00Keema Pav Recipe- Minced Mutton Masala and Pav- Mumbai Street Food <div><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqUHBKdmjtFhClAA9h_IVuhjzfUtXY-e-tiRZPeih3YgYMssrUBlIwDX1Sh2EqxwPNNJPoY47nRFy9DL8F1w3TsmQU1gBplGJhnLawXrTXmLPvDGClTiR1ywjIEnZe7hNM6BGVMECZLk/s2048/keema+pav+25.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2026" data-original-width="2048" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqUHBKdmjtFhClAA9h_IVuhjzfUtXY-e-tiRZPeih3YgYMssrUBlIwDX1Sh2EqxwPNNJPoY47nRFy9DL8F1w3TsmQU1gBplGJhnLawXrTXmLPvDGClTiR1ywjIEnZe7hNM6BGVMECZLk/w640-h634/keema+pav+25.JPG" width="640" /></a></div><br /></div><div style="text-align: center;"> Keema Pav Recipe- Minced Mutton Masala and Pav- Mumbai Street Food </div><p></p><p>Keema pav is must-try comfort food. It is a street food popular in Mumbai( Bombay, India) and if you love exploring local food, vada pav, and keema pav are must-try Mumbai street foods. Keema Pav is spicy ground meat (preferably mutton) masala served with toasted pav/bun. If <a href="http://kichencorner.blogspot.com/2016/08/vada-pav.html">Vada pav</a> is a humble Indian version of the burger, keema pav is the Mumbai version of the Sloppy Joe! Keema Pav is seriously addictive, aromatic, and heartwarming. This recipe is an incredibly easy way to recreate the flavors of this popular street food at home. For your next potluck party or get-together, why not try something different as an appetizer. Scoop in a generous amount of tasty minced meat masala with crispy butter toasted pav bread. Serve it with extra curry/ gravy and a hot cup of lemon ginger tea. If you have never tried this before, give this recipe a try! You do not want to miss out on this tasty street food experience!<br /><br />The keema filling is very delicious, with bold and aromatic flavors. Keema is essentially ground/minced beef, lamb, or chicken. You can pretty much mince anything as long as you flavor it with onions and tomatoes, earthy spices, ginger and garlic, pepper, and aromatic herbs. It is so addictive that you will never get tired of eating them! The best part is that you can make this ahead of time. It looks complicated, but is quite simple and can be prepped in advance. It is freezer friendly a great time-saver if you are planning a get-together.<br /> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiQns3_wzI3Rk3bkqdRLCxJ1nkLHfzbD63xrbebxKQXxRInsYEKMuJ-wcXu24fKAAQJWaXdXOvpwhoJfBTLv6w85cEUtfIQJrNt-KC3IzTHgzp8434k0JPe05JWpNHz0zdbhkhuSk7EQ/s2048/keema+pav+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1897" data-original-width="2048" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiQns3_wzI3Rk3bkqdRLCxJ1nkLHfzbD63xrbebxKQXxRInsYEKMuJ-wcXu24fKAAQJWaXdXOvpwhoJfBTLv6w85cEUtfIQJrNt-KC3IzTHgzp8434k0JPe05JWpNHz0zdbhkhuSk7EQ/w640-h592/keema+pav+2.JPG" width="640" /></a></div><p></p><p>The curried meat mixture can be made saucy or dry. To the keema masala, you can add green peas, eggs, potatoes, or sweet corn. The uses for this recipe are not limited to keema pav. It is a delicious filling for samosas, curried puffs, and spring rolls. Also, try using it as a filling for parathas, rolls, and sandwiches– the list is never-ending! </p><p>Pav or pau bun is a fluffy white bun that is served best toasted with ghee or butter. You can tear off pieces of the bread/pav, and use it to scoop the kheema or serve the masala in between the bun like a sloppy joe. Fried green chilies, crisp chips, pickled onions, red onions, chopped coriander or mint, and lime wedges are popular garnishes. Once you gather all these beautiful ingredients putting them together is a simple matter. Go ahead then and give it a try. I am sure you'll love them too!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6KYryQmXjEAx0zDv1QgyTv8ZkQjPCix_4lF6MXPsntIZLAnvSyZ-RVpk03rppxIihc5Qd9PSV8LWq5JMf1LjC3oEwwXC2Lw7AMo8lM2nPAwVigdeuYNKsVIPkQUgLv_sm_LeKMK-I6A/s2048/keema+pav+20.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6KYryQmXjEAx0zDv1QgyTv8ZkQjPCix_4lF6MXPsntIZLAnvSyZ-RVpk03rppxIihc5Qd9PSV8LWq5JMf1LjC3oEwwXC2Lw7AMo8lM2nPAwVigdeuYNKsVIPkQUgLv_sm_LeKMK-I6A/w640-h426/keema+pav+20.JPG" width="640" /></a></div><p> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC9m0jIRBAmWLjkbJnfXENPOn9RGXkMuX1wjYV8mJXE2N_59S4kVtjAaAW1Xsrm5vZYYdAge9kBP1Shsl7QZg8ITY9ucf_E4ujVQ2eATUu1UTK4usjvAClKssDvvZGElEashklj1Vs2k/s2048/keema+pav+15.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1943" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC9m0jIRBAmWLjkbJnfXENPOn9RGXkMuX1wjYV8mJXE2N_59S4kVtjAaAW1Xsrm5vZYYdAge9kBP1Shsl7QZg8ITY9ucf_E4ujVQ2eATUu1UTK4usjvAClKssDvvZGElEashklj1Vs2k/w608-h640/keema+pav+15.JPG" width="608" /></a></p><p></p><p style="text-align: center;">Keema Pav Recipe- Minced Mutton Masala and Pav <br /></p><p><u><b>Ingredients</b></u></p><p>Minced meat/keema- 1/2 kg<br />Red onions- 1 large<br />Tomatoes- 3 medium (pureed)<br />Green peas- 1/2 cup<br />Green chilly- 2<br />Coriander and mint leaves chopped- 2 tbs<br />Ginger garlic paste- 1 1/2 tbs<br />Yogurt- 1/2 cup<br />Kashmiri Chilly powder- 3 tsp<br />Coriander powder- 2 tsp<br />Turmeric powder- 1/2 tsp<br />Cumin powder- 1/2 tsp<br />Garam masala- 1/2 tsp<br />Salt to taste<br />Oil - 2 tbs<br />Ghee- 1 tsp<br />Bay leaf- 1<br />Black cardamom- 1<br />Green cardamom- 2<br />Cloves-3<br /><br />Pav bread- 6<br />Butter- 2 tbs<br />Chopped red onions- 3 tbs<br />Fried green chilly( optional)<br />Lemon wedge and coriander leaves for garnish </p><p>Heat oil in a heavy bottom pan or a pressure cooker. Add oil and then toss in the whole garam masala- bay leaf, black cardamom, green cardamom, and cloves. Saute for a minute and add chopped onions. Saute till it turns golden brown. Add ginger and garlic paste, and saute till raw flavor disappears. Add the tomato puree and cook till it reduces and oil separates. Mix in the spice powders, Kashmiri chilly powder, turmeric, coriander, cumin powders, and garam masala. Mix well and add yogurt and cook till oil separates. Add the minced meat and salt. Saute for a minute, and pour half a cup of boiling water. Cover and cook for 8-10 minutes. When the gravy starts thickening, add green peas. If you are using the pressure cooker, cover and cook till three whistles. Finally, garnish with chopped coriander and mint leaves.<br /><br />Heat butter in a pan and very lightly brown the pao. Serve keema immediately with hot pao on the side accompanied with a wedge of lime to garnish. Or slice the pao in half, leaving one side attached, and fill liberally with keema, top with chopped red onions, fried chilly, and a squeeze of lime juice. Serve immediately.<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiR_iq569OQ-7eKF9SjHZszZ9TW-qskcjZn9-P5sZ8BrHEZNbA9vPRNrTS6r2aQ8C5ITddP7iBR3_5K2pKy7MK5GDKwRvIeOtXBp3esl_R6vv_ZyQAqlynlIo6Ptiz6vV3XxFmmW5eF0/s2048/keema+pav+23.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1573" data-original-width="2048" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiR_iq569OQ-7eKF9SjHZszZ9TW-qskcjZn9-P5sZ8BrHEZNbA9vPRNrTS6r2aQ8C5ITddP7iBR3_5K2pKy7MK5GDKwRvIeOtXBp3esl_R6vv_ZyQAqlynlIo6Ptiz6vV3XxFmmW5eF0/w640-h492/keema+pav+23.JPG" width="640" /></a></div><br /> <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmhyphenhyphenS8l1S4Itg4iysL94lR87Nxn8CwAgrxcF0SzxJjm7B-odo_Z0vOdEESPSZLT4waUi1lbvDBxUti1glrQJativioCYxS_uogexEclEaRDZrLC5iiUBszGj2WTeL_j1wG6QPTq8sE6k/s2048/keema+pav+10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1919" data-original-width="2048" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmhyphenhyphenS8l1S4Itg4iysL94lR87Nxn8CwAgrxcF0SzxJjm7B-odo_Z0vOdEESPSZLT4waUi1lbvDBxUti1glrQJativioCYxS_uogexEclEaRDZrLC5iiUBszGj2WTeL_j1wG6QPTq8sE6k/w640-h600/keema+pav+10.JPG" width="640" /></a></div><br /><p></p><p><b>You might also like,</b></p><p><a href="http://kichencorner.blogspot.com/2020/05/beef-kothu-parotta-kothu-roti-south.html">Beef Kothu Parotta/ Kothu Roti- South Indian Street Food</a><br /><a href="http://kichencorner.blogspot.com/2014/12/meat-samosas.html">Mutton Keema Samosa Recipe/ Samosa With Minced Meat Filling</a><br /><a href="http://kichencorner.blogspot.com/2019/10/easy-quinoa-egg-bhurji-spicy-indian.html">Easy Quinoa Egg Bhurji - Spicy Indian Scrambled Eggs</a><br /><a href="http://kichencorner.blogspot.com/2021/01/fruit-chaat-indian-fruit-salad.html">Fruit chaat/ Indian Fruit Salad</a><br /><a href="http://kichencorner.blogspot.com/2020/12/kerala-beef-cutlet-beef-and-koorka.html">Kerala Beef Cutlet/ Beef and Koorka/ Chinese Potato Cutlet</a><br /><a href="http://kichencorner.blogspot.com/2011/08/bread-pakoda.html">Bread Pakoda/Pakora</a><br /><br />Try it,</p><p>Hope you will all enjoy!<br /><br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com7tag:blogger.com,1999:blog-2938159672145849878.post-7479185170486242052021-04-13T13:24:00.002-07:002022-01-02T09:34:17.331-08:0010 Delicious Kerala Sadhya Payasam/ Pradhaman Recipes- Vishu and Onam Sadhya<div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwwMtpN8-XzF08sjVjcs3VBFvIdWmY31mTcg8FZ8qwlijokzgSJzdLLHu_IbFpF2mH2mU5Z0R29pGGy7BSSLxlZSJJ8-rH1yFO_MKQMSLF68o76wLCd3nxrmW8R8wlSYWKcdCHr-uFik/s573/kerala+payasam.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="573" data-original-width="565" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwwMtpN8-XzF08sjVjcs3VBFvIdWmY31mTcg8FZ8qwlijokzgSJzdLLHu_IbFpF2mH2mU5Z0R29pGGy7BSSLxlZSJJ8-rH1yFO_MKQMSLF68o76wLCd3nxrmW8R8wlSYWKcdCHr-uFik/w632-h640/kerala+payasam.JPG" width="632" /></a></div><br /></div><div style="text-align: center;">10 Delicious Kerala Sadhya Payasam/ Pradhaman- Vishu and Onam Sadhya</div><p></p><p>Tomorrow Malayalees around the world will be celebrating Vishu/ Kerala New year. So this is the perfect time to share some Sadhya recipes. <a href="http://kichencorner.blogspot.com/p/kerala-onam-sadhya.html">Sadhya</a> is a hearty meal, a vegetarian feast made on festive occasions. It is served, on a banana leaf with rice, pickles, chips, and curries ranging from mild yogurt and lentil curries to more spicy vegetable curries. But this post is dedicated entirely to the delightful treat/ dessert. Payasams are festive puddings served at the end of the Sadhya/ feast. Pradhaman/ payasam is made on all festive occasions like Vishu, <a href="http://kichencorner.blogspot.com/p/kerala-onam-sadhya.html">Onam</a>, Diwali, etc. If you love desserts here, are ten Kerala-style puddings for you to try. <br /><br />Payasam and pradhaman are both desserts or puddings, but when it comes to making pradhaman, there is a time-honored cooking technique. Payasam is easier to make but, pradhaman is time-consuming. It is cooked and reduced, and then cooked again- sort of double cooking which adds richness and flavor. Payasam is made with rice, rice flakes, wheat, vermicelli, tapioca pearls, and fruits like plantains, mango, pineapple, jack fruit, etc. Here is a list of some of my favorites. I hope you will find them interesting. Let me know how it turned out for you :)<br />Happy Vishu to all my friends and readers! <br /></p><p><span style="font-size: large;"><u><b>Ada Pradhaman</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqTmnNsuOzublbHnBc96XeEOw-fP2RQt-MV2N9ty3feUrrfBljrGBg4NzGiBnoj4EldDsodYQcyi4AKfDaNNyb9AkpfaY2IQRitkw49-Y0CORIMJi_Mna6WiurhRgMHXpFOD2jiUyK6Y/s640/ada%252Bpradhaman%252B3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="599" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqTmnNsuOzublbHnBc96XeEOw-fP2RQt-MV2N9ty3feUrrfBljrGBg4NzGiBnoj4EldDsodYQcyi4AKfDaNNyb9AkpfaY2IQRitkw49-Y0CORIMJi_Mna6WiurhRgMHXpFOD2jiUyK6Y/w600-h640/ada%252Bpradhaman%252B3.JPG" width="600" /></a></div><br />Ada pradhaman is a traditional sweet delicacy made out of rice flakes, coconut milk, and jaggery. <br /><br /><u>Ingredients</u><br />Rice flakes/Ada- 250 grams<br />Jaggery ( powdered)-400 grams<br />(Adjust according to sweetness you prefer)<br />Coconut milk thick- 1 1/2 cup<br />Coconut milk thin- 2 1/2 cup<br />Cardamom crushed- 5-6<br />Dried ginger powder/ chukku- a pinch<br />Sliced coconut- 2 tbs<br />Raisins and cashew nuts- a few<br />Ghee- 3 tsp<br /><br />Wash and drain ada and let it sit in a strainer. Extract first, second and third milk of coconut and keep it aside. Powder jaggery and bring it to boil with one and a half cup of water and strain out to remove impurities.Heat a heavy-bottomed cooking vessel and pour in one tsp of ghee. Add ada, and in a low flame roast till it changes color to golden, and ada is well coated with ghee. Switch off the flame and let it cool down a bit. ( there is also another way of making this, and it is to put ada in boiling water cook, and drain and wash with cold water till it is ready)<br /><br />Now add the third extract of coconut milk and cook the ada till it is soft. Make sure that the ada is properly cooked before adding it to jaggery. Pour jaggery syrup in a heavy bottom pan, and simmer till it attains a two-thread consistency. Slowly stir in the second coconut extract and cooked ada along with cardamom powder and dry ginger powder ( you can also add a pinch of roasted cumin powder). Stir it occasionally till it attains the desired consistency. Finally, add the first extract of coconut, and lower the flame and allow it to simmer for a minute, and switch off the flame. The payasam will thicken as it cools down.<br />Roast cashews, raisins, and coconut pieces in ghee till golden brown and garnish<br /><br />For detailed post check the recipe <a href="http://kichencorner.blogspot.com/2010/06/ada-pradhamanpayasam.html">here</a>.<br /><br /><span style="font-size: large;"><u><b>Semiya Payasam</b></u></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPQFn7d7Nz1YzEOTd9C5JlNiRnAis4AqH8WVBm0EzBkyNLihVN-HPQgHoqNNIM9jANuPsMnT2FSmd4sY8gyMnLFhB9aBKbqbVXr-7gWYgTVc1ao2XSVYfGxzGYBc0VDmTxvBdKVQVZkc/s659/semiya%252Bpayasam%252B4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="631" data-original-width="659" height="613" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPQFn7d7Nz1YzEOTd9C5JlNiRnAis4AqH8WVBm0EzBkyNLihVN-HPQgHoqNNIM9jANuPsMnT2FSmd4sY8gyMnLFhB9aBKbqbVXr-7gWYgTVc1ao2XSVYfGxzGYBc0VDmTxvBdKVQVZkc/w640-h613/semiya%252Bpayasam%252B4.JPG" width="640" /></a></div><br />Semiya or vermicelli payasam/kheer is a yummy dessert, easy to make, and truly delectable. It is a delightful treat- a sugary, creamy rich, dessert made with vermicelli and milk.<br /><br /><u>Ingredients</u><br />Semiya/Vermicelli- 3/4 cup<br />Whole milk- 5 cup<br />Condensed milk- 1/2 cup<br />Sugar- 1/2 cup<br />(adjust according to your taste)<br />Cashews and raisins- 1/4 cup<br />Cardamon powder-1/2 tsp<br />Ghee- 2 1/2 tsp <br /><br />Bring 4 cups of milk to a boil and set aside. In a heavy bottom pan, heat two tsp of ghee in a pan and roast cashew nut and raisins till golden brown keep aside. Add a little more ghee and roast semiya till golden brown. Allow this to cool a bit. Add warm milk and stir occasionally. Allow the semiya to cook completely, before adding sugar and condensed milk. Allow this to simmer for 3-4 minutes or till the milk is reduced and thickens. Add cardamom powder or 3-4 crush cardamom pods, mix and simmer for a few more minutes. Garnish with ghee fried cashew nuts and raisins. Serve warm or chilled. Enjoy!<br /><br />For detailed post check the recipe<a href="http://kichencorner.blogspot.com/2011/05/semiya-payasam.html"> here</a>.<p></p><p><span style="font-size: large;"><u><b>Pazha Pradhaman/Nendra Pazham Pradhaman</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYadMzxut8auGzc2whiTZQ91RXdq1utbCEPPxWTa5b7zhQU0adsZNvRwJ14OlVzJXb2ND6oo8GvwxtaQexMRj7Ht1QHChy4wfEzlzbY7wey87R8LnAXpet5VYYf3E_f8PLsukc_RwTvo/s640/pazha%252Bpradhaman.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="496" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYadMzxut8auGzc2whiTZQ91RXdq1utbCEPPxWTa5b7zhQU0adsZNvRwJ14OlVzJXb2ND6oo8GvwxtaQexMRj7Ht1QHChy4wfEzlzbY7wey87R8LnAXpet5VYYf3E_f8PLsukc_RwTvo/w496-h640/pazha%252Bpradhaman.JPG" width="496" /></a></div><br />Pazha pradhaman or nendra pazham has sweet plantain as the star ingredient. This bowl of divine fruity goodness has coconut milk and jaggery.<br /><br /><u>Ingredients</u><br />Plantains medium sized -4<br />( use really ripe soft to touch plantain)<br />Jaggery powdered- 1 1/2cup<br />Sugar- 2 tbs (or up to 1/2 cup according to sweet preference)<br />Ghee- 3 tbs<br />Thick coconut milk- 1 1/2 cup<br />Thin coconut milk- 4 cups<br />Cashew nuts and raisins- a few<br />Chopped coconut slices- 2 tbs<br />Dry ginger powder- 1/2 tsp<br />Roasted cumin powder- a pinch (optional)<br />Cardamom powder- 1/2 tsp <br /><br />Peel off the skin and chop the plantains into small pieces. If it is really ripe, mash it gently. (there is also another technique the plantains before making this payasam).<br />Grate one coconut. Put it in a blender one cup of water. Blend for a minute and the squeeze the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both thick milk and thin milk separately.<br /><br />In a pan melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.<br />To start making the payasam heat one tbs of ghee in a pan and add the plantains, fry in medium heat till it changes color and becomes soft and mushy.Add two cups of thin coconut milk cover and cook for four to five minutes till it is soft and thick. Using a ladle press and mash the plantain into a puree. You can also you a blender if you want it really smooth.Now add the melted jaggery. Simmer till it thickens. At this stage add sugar. Sugar will caramelize and give it a good color. Cook till the puree is thick and starts leaving the edges of the pan and ghee separates. At this stage add the two cups of thin coconut milk and mix well. Allow it to simmer for another 10 minutes. In between the cooking process add cardamom powder, a pinch cumin powder(optional) and ginger powder and mix well. Finally add the thick coconut minute mix well and switch off the flame.Heat ghee in a heavy bottom pan and roast chopped coconut,cashew nuts and raisins, pour over the pradhaman and mix. Serve warm or chilled. <br /><br />For detailed post check the recipe<a href="http://kichencorner.blogspot.com/2019/09/pazha-pradhaman.html"> here</a>.<br /><br /><span style="font-size: large;"><u><b>Paal Ada Mambazham Payasam</b></u></span><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsHsMQe_i4BxSNMo70DrQArrEpynCZuMqqwxkq5Aw08yuGM1ABcxMPCmSBEdhpATiHfGrjrKuScmaBMY591w1zCpsSwlNhIOEODNvfJeACW2QScelhdM45h4uTy30qs6uBe5Hbx2xhZ0/s640/mango%252Bpayasam%252B3%252B.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="570" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsHsMQe_i4BxSNMo70DrQArrEpynCZuMqqwxkq5Aw08yuGM1ABcxMPCmSBEdhpATiHfGrjrKuScmaBMY591w1zCpsSwlNhIOEODNvfJeACW2QScelhdM45h4uTy30qs6uBe5Hbx2xhZ0/w570-h640/mango%252Bpayasam%252B3%252B.JPG" width="570" /></a></div><br /><p>Paal Ada Mambazham Payasam is a tweak to the traditional paal ada pradhaman by adding mango puree.<br /><br /><u>Ingredients</u><br />Palada - 100 grams<br />Mango puree- 2 cups<br />Milk-3 cups<br />Condensed milk- 1 ( 14 ounce container) <br />Sugar- 2-3 tbs<br />Cardamon powder- 1/2 tsp<br />Cashew nuts and raisins for garnish.<br />ghee- 2 tsp <br /><br />Heat one tsp ghee in a pan and add mango puree. Cook this in medium flame till the puree thickens. Add 3 tbs of sugar and continue cooking till it thickens and starts leaving the edges of the pan. Allow this to cool down a bit and stir in the condensed milk. Set this aside.<br />Wash palada and strain it. Add one tsp of ghee in a heavy bottom pan and lightly roast the ada for a minute. Add 3 cups of milk and allow it to boil. Reduce the flame to a low medium and cook till the ada is soft. Stir occasionally, as there is a tendency for milk and ada to stick to the bottom. When the ada is cooked add cardamom powder and condensed milk mixed with cooked mango. After a minute switch off the flames.Heat ghee and roast the cashew nuts and raisins, and garnish on top.<br /> </p><p><span style="font-size: large;"><u><b>Neipayasam/Sharkara payasam </b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xEk_i0oKdjMXnWAW85vi2-mmfFxIB1R1LVgm6kOrr-ucBY8o_RKdvFqJA-msf5HeT1k2bdnxGJyx74dypz0euNTL3RIJOQ99-KE11qJ0g0xAE1SuXOimyKYQerFyim0GAVAD__EpoUg/s664/neipayasam%252B7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="664" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xEk_i0oKdjMXnWAW85vi2-mmfFxIB1R1LVgm6kOrr-ucBY8o_RKdvFqJA-msf5HeT1k2bdnxGJyx74dypz0euNTL3RIJOQ99-KE11qJ0g0xAE1SuXOimyKYQerFyim0GAVAD__EpoUg/w640-h538/neipayasam%252B7.JPG" width="640" /></a></div><br />Nei payasam/ Aravana payasam/ Kadum Payasam is a cherished offering of Kerala temples. As the name suggests, nei in Malayalam means ghee or clarified butter, and nei payasam is a sweet dessert made with lots of ghee/ clarified butter<br /><br /><u>Ingredients</u><br />Raw rice/Payasam rice/ Kuthari- 1 cup<br />Ghee- 3/4 cup<br />Water- 4 cups<br />Dark Jaggery - 2 1/2 cups<br />Cashew nuts- 1/4 cup<br />Coconut bits/pieces- 1/4 cup<br />Raisins- 1 tbs (optional)<br />Kalkandam/ Sugar candy- 1 tsp (optional)<br />Cardamom powder- 1/2 tsp<br />Dry ginger powder- 1/2 tsp<br /><br />Wash and rinse rice and soak it for half an hour. Cook the rice with one tablespoon of ghee and around 4 cups of water. Cook till it is soft but not mushy. If you have any excess water, strain it, and set aside.<br />You can also pressure cook the rice if you prefer.<br />Meanwhile, powder jaggery and bring it to a boil with 2 cups of water. Strain to take out the impurities. Transfer into a heavy bottom pan and simmer till the jaggery becomes a thick syrup.<br /><br />Make sure that the rice is cooked and soft. Add the jaggery syrup to the rice and allow the rice and jaggery to simmer and thicken for about 10 minutes on a low medium flame. Next, add a little of the ghee and mix well. Continue stir and simmer and add ghee in intervals to avoid sticking to the bottom. Let the payasam simmer and thicken. When the payasam starts leaving the edges of the pan, add cardamom powder and ginger powder. Heat one tsp of ghee in a pan and roast coconut till golden. Next, add cashew nuts and raisins and roast. Pour this over the payasam and mix. Switch off the flame when the payasam reaches the desired consistency. The payasam will thicken as it cools down.<br /><br />For detailed post check the recipe<a href="http://kichencorner.blogspot.com/2014/01/neipayasamsharkara-payasam.html"> here</a>.<br /><br /><span style="font-size: large;"><u><b>Chowari/ Sago Pearls Payasam/ Pudding</b></u></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLaUx_k-mB_L9ocbBmHPQO5WwO_cn0jilW97x8ZBirxawobgmRPSUMs5iSltbxR8Ftv7dXAfM50aasHPd7vzt1UAoRdNC55eLPD0YvRGnjHfr36f0ndPcqQ8wG6-hQ58ojRatlZE-gWM/s640/sago%252Bpayasam%252B27.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="586" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLaUx_k-mB_L9ocbBmHPQO5WwO_cn0jilW97x8ZBirxawobgmRPSUMs5iSltbxR8Ftv7dXAfM50aasHPd7vzt1UAoRdNC55eLPD0YvRGnjHfr36f0ndPcqQ8wG6-hQ58ojRatlZE-gWM/w586-h640/sago%252Bpayasam%252B27.JPG" width="586" /></a></div><br />Sago Payasam is sugary, creamy rich, a dessert made with lots of milk. The payasam has milk and chowari/sago pearls/ tapioca pearls. <br /><br /><u>Ingredients</u><br />Sago pearls- 1 cup<br />Whole milk- 6 cups<br />Condensed milk- 1 tin<br />Sugar- 2 tbs (adjust according to your taste)<br />Cashews and raisins- 1/4 cup<br />Cardamon powder-1/2 tsp<br />Ghee- 2 1/2 tsp<br /><br />Soak sago pearls for 3 hours. If it is a small variety wash and cooks. In a heavy bottom, pan adds 6-8 cups of water, and bring to a boil. Add the sago pearls and allow it to boil for four to five minutes, drain and add a fresh batch of boiling water and continue cooking till it is clear and translucent. Strain and run under cold running water.<br />Add the cooked sago pearls into a heavy bottom pan and add milk, and cook. Stir occasionally. When it starts to thicken, add condensed milk, cardamom, and sugar and mix. After two minutes, switch off the flame.<br /><br />For detailed post check the recipe<a href="http://kichencorner.blogspot.com/2015/08/chowari-payasam.html"> here</a>.<br /><br /><span style="font-size: large;"><u><b>Chakka Pradhaman/Jack fruit Payasam</b></u></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76YSfahkBo28Qi4nQ0hSLECTXcrWq9z-I6Vt_QZxxMP1W2B5bjPtOuP-U4CpVmKrq4IbQHCNlVDKLog-hOFXmEtwxyFvr-kED7QuK_-3RJpnnUTzpx7TAfKCuT_CeJEd2N6aBNbx1vDg/s1600/chakka%252Bpradhaman3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1407" data-original-width="1600" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76YSfahkBo28Qi4nQ0hSLECTXcrWq9z-I6Vt_QZxxMP1W2B5bjPtOuP-U4CpVmKrq4IbQHCNlVDKLog-hOFXmEtwxyFvr-kED7QuK_-3RJpnnUTzpx7TAfKCuT_CeJEd2N6aBNbx1vDg/w640-h562/chakka%252Bpradhaman3.JPG" width="640" /></a></div><br />Chakka Pradhaman is a tasty dessert with ripe jack fruit. To make this payasam you will need chakka varatti or jack fruit preserve. Check detailed recipe of how to make <a href="http://kichencorner.blogspot.com/2017/12/chakka-varatti-varattiyathu-jack-fruit.html">chakkavaratti</a><br /><br />Ingredients<br /><br /><a href="http://kichencorner.blogspot.com/2017/12/chakka-varatti-varattiyathu-jack-fruit.html">Chakka Varatti</a>- 1 1/2 cup<br />Thick coconut milk- 1 cup<br />Thin coconut milk- 2 cup<br />Jaggery - powdered - 1/2 cup<br />( according to sweetness you like)<br />Ghee- 2 tsp<br />Dry ginger powder- 1/8 tsp<br />Cardamon crushed- 4-5<br />Raisins and cashew nuts- a few<br />Sliced coconut- a few<br /><br />Add one cup of water to jaggery and bring it to a boil. Strain the impurities and pour the warm syrup over the chakka varatti/jack fruit preserve. The chakka varatti will be thick, allow it to sit for half an hour.<br />Take a heavy bottom pan and pours thin coconut milk and chakka varatti jaggery mix and simmer for 6-7 minutes in the medium. When the consistency thickens, add dry ginger powder, crushed cardamom, and mix well. After a minute, pour the thick coconut milk and switch off the flame. Heat ghee in a pan and roast the coconut pieces, cashew nuts, and raisins, and add to the pradhaman.<br /><p></p><p><span style="font-size: large;"><u><b>Ari Sharkara Payasam</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-3WNGTFFHkuhSocXL0X2kL-WenpkjM_xBSB2qRZDqbNNcr7X7tu6fKpSEFfzr9Ts3_aRLhNwjvvTO5xEyZYnf8n4UzEPGNQJlddxS98xbGU-IBk1M1YQZQQRuedIfbmne5WHHQ3w_gY/s640/sharkara%252Bpayasam%252B8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="640" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-3WNGTFFHkuhSocXL0X2kL-WenpkjM_xBSB2qRZDqbNNcr7X7tu6fKpSEFfzr9Ts3_aRLhNwjvvTO5xEyZYnf8n4UzEPGNQJlddxS98xbGU-IBk1M1YQZQQRuedIfbmne5WHHQ3w_gY/w640-h510/sharkara%252Bpayasam%252B8.JPG" width="640" /></a></div><br />Rice payasam made with jaggery and coconut milk. Banana/cheru pazham adds extra flavor and taste<br /><br />Ingredients<br />Raw red rice/payasam rice- 1 cup<br />Jaggery ( powdered)-1 1/2 cup<br />(Adjust according to sweetness you prefer)<br />Coconut milk thick- 1 1/2 cup<br />Coconut milk thin- 2 1/2 cup<br />Cardamom crushed- 5-6<br />Banana/cheru pazham-1 mashed (optional)<br />Sliced coconut- 2 tbs<br />Raisins and cashew nuts- a few<br />Ghee- 3 tsp<br /><br />Wash and soak rice for an hour. In a saucepan, add powdered jaggery and one cup of water. Bring it to a boil and simmer till the jaggery is completely dissolved. Strain the impurities and keep them aside.<br />Cook rice with thin coconut milk. ( you can also use a pressure cooker to cook the rice). Let the rice cook till it is soft and mushy. Mix the jaggery syrup and continue to simmer for 6-8 minutes till the payasam attains a thick consistency. Add cardamom powder and the mashed (or sliced) banana and mix well. Finally, pour the thick coconut milk and simmer on low flame for one minute. Do not allow to boil. The payasam will thicken as it cools down.<br /><br />Heat ghee in a separate pan and fry sliced coconut till it turns golden brown. In the same ghee, add cashew nuts and raisins and fry till golden brown. Add this to the payasam and mix. Allow to cool and serve.<br /><br />For detailed post check the recipe<a href="http://kichencorner.blogspot.com/2015/12/ari-sharkara-payasam.html"> here</a>.<br /><br /><span style="font-size: large;"><u><b>Elaneer Rose Payasam/ Rose Tender Coconut Payasam</b></u></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLWVCBTIQOanm-Ngc8a7Su8QZYlB4u_xT5isagXnCCvDQVboBOLdQ9UcJ8y_ETf33FQBP8huqRfF64K8-rML2O7y7284eBi8VTWQxoqELno1VZ7I5Tx2nQRUnMjw5dsvrf2VTBNsNS-A/s640/elaneer%252Bpayasam%252B2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="593" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLWVCBTIQOanm-Ngc8a7Su8QZYlB4u_xT5isagXnCCvDQVboBOLdQ9UcJ8y_ETf33FQBP8huqRfF64K8-rML2O7y7284eBi8VTWQxoqELno1VZ7I5Tx2nQRUnMjw5dsvrf2VTBNsNS-A/w592-h640/elaneer%252Bpayasam%252B2.JPG" width="592" /></a></div><p><br />Elaneer payasam is made with young tender coconut water. Tender coconut meat will be soft and jelly like and can be scooped with a spoon<br /><br />Ingredients<br />Tender coconut meat - 1 cup<br />Tender coconut water- 1 1/2 cup<br />Milk- 1 1/2 cup<br />Condensed milk- 1/2 tin<br />Sago pearls/ chowari-1/2 cup<br />Sugar- 2 tbs<br />Rose petals - course paste- 1 tbs<br />Rose water- a few drops<br />Chopped cashew nuts- 8-10<br />Crushed cardamom- 2-3<br /><br />The first step is to cook the sago. In a large saucepan, pour 6 to 8 cups of water and bring it to a boil. Add the chowari/ tapioca pearls and allow them to boil for four to five minutes. Drain and add a fresh batch of boiling water (again 6-8 cups) and continue cooking till it is clear and translucent. Strain and run under cold running water and set aside.<br />Boil milk in a saucepan. Make a paste of rose petals. I used the paste of two red roses.<br />Make a paste of tender coconut meat. Add this paste, cooked chowari, elaneer/ coconut water, and rose petal paste into a heavy bottom pan and mix. Cook this in medium flame for 2-3 minutes. Add milk, chopped cashew nuts, and stir occasionally. When it starts to thicken add condensed milk, crushed cardamom, and sugar and mix. After two minutes switch off the flame.</p><p><br /><span style="font-size: large;"><u><b>Kadala Pradhaman/Kadalaparippu Pradhaman</b></u></span></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqRqL3KURVkKpkQHeIqCk9oqNIzyvP_K4ArtTVWv9WRXVt-8uyMGKQ4SMukcPGUx4ktn2jGTmFHPQVG84z5-8zf_uhO6TeVcl3RTCMYLncEt3zYMY8ypJrZBn8CSHADufPSGEAVn0RWU/s640/kadala%252Bpradhaman%252B3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="625" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqRqL3KURVkKpkQHeIqCk9oqNIzyvP_K4ArtTVWv9WRXVt-8uyMGKQ4SMukcPGUx4ktn2jGTmFHPQVG84z5-8zf_uhO6TeVcl3RTCMYLncEt3zYMY8ypJrZBn8CSHADufPSGEAVn0RWU/w624-h640/kadala%252Bpradhaman%252B3.JPG" width="624" /></a></div><br />Kadala parippu or channa dal payasam is a traditional payasam. Lentil is cooked in coconut milk and jaggery and flavored with cardamom,roasted cumin, dry ginger powder and ghee.<br /><br />Ingredients <br />Channa Dal/kadala parippu- 1 cup<br />Jaggery powdered- 1 1/3 cup<br />Ghee- 3 tbs<br />Thick coconut milk- 1 1/2 cup<br />Thin coconut milk- 3 cups<br />Cashew nuts and raisins- a few<br />Chopped coconut slices- 2 tbs<br />Dry ginger powder- 1/2 tsp<br />Roasted cumin powder- a pinch (optional)<br />Cardamom powder- 1/2 tsp<br /><br />The first step is to cook the channa dal. You can pressure cook it till soft ( 3-4) whistles. If the is excess liquid drain and set aside.<br /><br />Grate one coconut. Put it in the blender and add half a cup of water. Blend for a few seconds and squeeze the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both separately.<br /><br />Heat ghee in a heavy bottom pan and roast chopped coconut, cashew nuts, and raisins. Remove with a slotted spoon and set aside.<br />In a pan, melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.<br /><br />In the same pan, add one more tsp of ghee and add the cooked channa dal and stir fry for 5-6 minutes. With the back of the spatula, press, and mash as much as you can. The color of the dal will change to a golden brown, and the raw flavor disappears. Add the thin coconut milk and simmer for another 8-10 minutes. Now add the melted jaggery syrup. Simmer till the payasam/pradhaman thickens. Finally, add the thick coconut milk, cardamom powder, cumin powder, and ginger powder and mix well. Allow it to warm up for a minute and switch off the flame. Finally, garnish with fried cashew nuts, fried coconut pieces, and raisins.<br /> <br /><p></p><b>Do you like to try more Sadhya recipes?</b> Check this page<b><a href="http://kichencorner.blogspot.com/p/kerala-onam-sadhya.html"> Kerala Onam Sadhya</a>. </b>
<b>Here are a few more delicious Sadhya Recipes that can be found on the blog <a href="http://kichencorner.blogspot.com/p/kerala-sadhya-recipes.html">100 Kerala Sadhya Recipes
<br /></a></b><br /><p> Try it, </p><p>Hope you will all enjoy!<br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com5tag:blogger.com,1999:blog-2938159672145849878.post-16111751107620245312021-04-09T11:05:00.000-07:002021-04-09T11:05:45.660-07:00Easy Pineapple Cream Cheese Danish <p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLDrP27ajoEjg7_zFz41hPT4YxLW-32kw1f1EF6dhMt8frBIANkZQmQ-gZsEGJAWvAhJr2pm_qPBUaEPxNUJ7JfP3C-QF9iLJIw0zbs8jttl_0ikYifTCaWkcUMVd19Bb8Xzqj7ea-gc/s2048/pineapple+danish+16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1576" data-original-width="2048" height="517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLDrP27ajoEjg7_zFz41hPT4YxLW-32kw1f1EF6dhMt8frBIANkZQmQ-gZsEGJAWvAhJr2pm_qPBUaEPxNUJ7JfP3C-QF9iLJIw0zbs8jttl_0ikYifTCaWkcUMVd19Bb8Xzqj7ea-gc/w673-h517/pineapple+danish+16.JPG" width="673" /></a></div><br /><p></p><p style="text-align: center;"> Easy Pineapple Cream Cheese Danish</p><p>Cream cheese danish is one of my favorite pastries. Imagine biting into layers upon layers of wonderfully flaky buttery goodness, with a sweet fruit filling. Do you like flaky layered pastry? What is your favorite filling? This Pineapple Danish is to die for, super delicious with tropical flavor. You can use fresh pineapple, caramelized pineapple, cooked pineapple, or pineapple jam. Pineapple is my personal favorite, but you can use apricot, raspberries, strawberries, or whatever your heart desires. This delectable fruit treat is the perfect tea-time snack/dessert. If you love to entertain, this is a snack that never fails to impress. <br /><br />Danish pastry dough usually consists of flour, yeast, eggs, and butter. They are made with a butter lamination similar to puff pastry and croissants. Like croissants, Danish pastry dough is rolled out thinly and then folded with a layer of butter. It results in forming multiple layers that are buttery and flaky. To make a quick danish store brought puff pastry is a perfect time saver. The ready-made frozen puff pastry has so many uses, and you can get creative with the filling. It is easy to use, and you can devour freshly baked pastry, that looks as if it came from a bakery. I also made a quick glaze to finish it off. You can sprinkle some sugar on the top. You can freeze the extras and warm them up as needed. Pineapple cream Danish is super yum and worth a try.</p><p>Do you like to try more easy puff pastry recipes? <a href="http://kichencorner.blogspot.com/2011/06/egg-puffs.html">Kerala Bakery Style Egg Puffs</a>, <a href="http://kichencorner.blogspot.com/2018/01/cherry-turnovers.html">Cherry Turnovers</a>, <a href="http://kichencorner.blogspot.com/2015/08/cream-puffs-with-chocolate-orange.html">Cream Puffs With Chocolate-Orange Mousseline Filling</a>, <a href="http://kichencorner.blogspot.com/2012/08/dil-pasand-sweet-puffs.html">Dil Pasand</a> (Sweet Puffs). Here are a few more delicious desserts that can be found on the blog-<a href="http://kichencorner.blogspot.com/2015/09/peach-galette.html"> Peach Galette</a>, <a href="http://kichencorner.blogspot.com/2019/12/easy-persimmon-pudding.html">Easy Persimmon Pudding</a>, <a href="http://kichencorner.blogspot.com/2020/09/kunafa-sweet-recipe-sweet-cheese-pastry.html">Kunafa Sweet Recipe/ Sweet Cheese Pastry. </a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrAH4q3xEr8or4kUV6lGlNuQimaFeJe2UFyUXRXyWsPGuiFKRRhpMg-vPTrguEMsMXEWQu6O-biU0tepSUhacfaXCEVKfpmTkw8_tvFh1nOaZ8Xnae44wNfxNPRZQuS_azrql1hc3IT4/s2048/pineapple+danish+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1580" data-original-width="2048" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrAH4q3xEr8or4kUV6lGlNuQimaFeJe2UFyUXRXyWsPGuiFKRRhpMg-vPTrguEMsMXEWQu6O-biU0tepSUhacfaXCEVKfpmTkw8_tvFh1nOaZ8Xnae44wNfxNPRZQuS_azrql1hc3IT4/w640-h494/pineapple+danish+12.JPG" width="640" /></a></div><br /><p></p><p><b>The pineapple filling</b> that I am using for this recipe is leftover pineapple tart filling. To make the filling pineapple puree and sugar are reduced and thickened. Cook on medium to low heat until most liquid evaporates, and the pineapple filling turns golden in color. Let the filling cool in the fridge. You can also caramelized pineapple or fresh chopped pineapple. I have tried using fresh pineapple with cream cheese, and it tastes delicious too.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNPnE40E2eE4hPFVKWzMDWSdBgIZ72_Njn35loaFKXITilvfoVR6OhfNEsswpDN8dU0bTKZ7m3muXQKecfjG1Nm_3aCgXM4vd6olg45qCPuOPA0ZA39-aCPlA_Eo1VDN_NU0SKiVW6gY/s2048/pineapple+danish+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1729" data-original-width="2048" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNPnE40E2eE4hPFVKWzMDWSdBgIZ72_Njn35loaFKXITilvfoVR6OhfNEsswpDN8dU0bTKZ7m3muXQKecfjG1Nm_3aCgXM4vd6olg45qCPuOPA0ZA39-aCPlA_Eo1VDN_NU0SKiVW6gY/w640-h540/pineapple+danish+1.JPG" width="640" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutrg2bnHAsZUZjya8HFzuhG7rH3kiqXcrvc_0USe2LfWzm5XhqVfVf9cNTwN1IFh9GVRlP4m_m4sslzS6UUI7L7Y9kOtgdTcT_ghCjimIDHCSI53wblTsIYNhZ2nnW0w5BqMzxOlw7sI/s2048/pineapple+danish+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1841" data-original-width="2048" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutrg2bnHAsZUZjya8HFzuhG7rH3kiqXcrvc_0USe2LfWzm5XhqVfVf9cNTwN1IFh9GVRlP4m_m4sslzS6UUI7L7Y9kOtgdTcT_ghCjimIDHCSI53wblTsIYNhZ2nnW0w5BqMzxOlw7sI/w640-h576/pineapple+danish+8.JPG" width="640" /></a><p></p><p style="text-align: center;"><u><b>Easy Pineapple Cream Cheese Danish Recipe </b></u><br /></p><p><u><b>Ingredients</b></u><br />Puff Pastry sheets thawed - 2<br />Egg white-1<br /><br /><u><b>For the pineapple filling</b></u><br />Chopped pineapple- 3 cup<br />Sugar- 3/4 cup<br />Cloves- 2 optional<br />Corn starch- 1 tbs<br /><br /><u><b>For the cream cheese filling</b></u><br />Cream cheese - 8 0z.<br />Powdered sugar- 3/4 cup<br />Flour- 1 tbs<br />Vanilla essence- 1 tsp</p><p>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. Refrigerate till ready to use.</p><p><br /><u><b>How to make the pineapple filling</b></u>- Take the chopped pineapple and blend for ten to twenty seconds until they are mushy. You can also use canned pineapple. Add the puree into a heavy nonstick pan and cook till the water evaporates. Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated. The sugar will caramelize, and it will color will change to golden brown with a slightly sticky texture. Let cool in the refrigerator.<br />Thaw puff pastry sheet according to package instructions and cut into eight squares. Preheat oven to 350°F.<br /><br /><u><b>To make the pinwheel shape</b></u>- Make four cuts on each square corner. Each cut starts from the outside corner towards the center. Stop the slit just short of the center. Pull one side of the flap and fold it toward the center. Fold all four flaps toward the center until you have created a pinwheel shape. Place about a tablespoon of the cream cheese filling in the middle, then place the pineapple filling.<br /><br /><u><b>To make the diamond shape</b></u>- Taking one of the squares, fold one of the edges to the opposite edge to form a loosely shaped triangle. Using a sharp knife, make a half-inch border slit, and cut about ¾ of the way, from the bottom of the triangle to the tip on both sides. Make sure the cuts do not touch. Unfold the square. Taking the top flap, fold it toward the 2 cuts near the bottom. Do the same with the opposite side. Place both fillings in the middle. Bake for 15–20 minutes until the pastry is golden brown and puffed. <br />Place them on a cookie sheet. Brush the outside with the egg wash and bake at 375 degrees F, and bake till the outside becomes crispy and golden brown, and puffed. Place on a cooling rack, and it cools down completely before serving.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5BnHq4CwHs-3uV5IodM4FXUm5a7bTlaWcp9LwEx-snihBw7wmcioJ3U8dIKNpAVRQ_hk2wnEMifd9ARsyO_GbdoI06r7dWOxp0_xv548d9uChjS3xMeGPaaNek084nWLi0nW6nAFnkw/s2048/pineapple+danish+19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="2048" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5BnHq4CwHs-3uV5IodM4FXUm5a7bTlaWcp9LwEx-snihBw7wmcioJ3U8dIKNpAVRQ_hk2wnEMifd9ARsyO_GbdoI06r7dWOxp0_xv548d9uChjS3xMeGPaaNek084nWLi0nW6nAFnkw/w640-h472/pineapple+danish+19.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS24yJNzYWzrGTiNyliL3ZDMlQO8jZDJ4ebB3cUGsIClH580i4XIe-yLpnrZbr4xIC9PfKjaVwXW312tkaclywYJ5RVVByYwL6zXr9sqTVj-b4OB-ceVVQwAfHnhytTyClZVxbpdH5qEc/s2048/pineapple+danish+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1649" data-original-width="2048" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS24yJNzYWzrGTiNyliL3ZDMlQO8jZDJ4ebB3cUGsIClH580i4XIe-yLpnrZbr4xIC9PfKjaVwXW312tkaclywYJ5RVVByYwL6zXr9sqTVj-b4OB-ceVVQwAfHnhytTyClZVxbpdH5qEc/w640-h516/pineapple+danish+7.JPG" width="640" /></a></div><br /><p></p><p><b>You might also like,</b></p><p><a href="http://kichencorner.blogspot.com/2021/02/easy-honey-cake-indian-bakery-style.html">Easy Honey Cake- Indian Bakery Style Honey Cake </a><br /><a href="http://kichencorner.blogspot.com/2020/08/black-forest-cake-black-forest-cherry.html">Black Forest Cake/ Black Forest Cherry Torte </a><br /><a href="http://kichencorner.blogspot.com/2012/12/chocolate-rum-balls-guest-post-from.html">Chocolate Rum Balls</a><br /><a href="http://kichencorner.blogspot.com/2018/01/cherry-turnovers.html">Cherry Turnovers </a><br /><a href="http://kichencorner.blogspot.com/2015/09/peach-galette.html">Peach Galette </a><br /> </p><p>Try it,</p><p>Hope you will all enjoy!<br /><br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com4tag:blogger.com,1999:blog-2938159672145849878.post-28755316417040072662021-04-02T15:10:00.004-07:002021-12-05T10:48:43.880-08:00Kallu Shappu Karimeen Curry | Kerala Toddy Shop style Pearl spot Fish Curry <p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVuSi4mUSMTFMo5VaKn8wX6_8IwxZ6-dWGkaujD6MVoIyw47f7GgO0Q16B4NlzFPUY8B7wUw7k_iwzKbojHgjGI5tb7gGzNoL3iqLIzeT6Wj7RcYB__ivhIuUDs3ndRPpGix8QLN7dF4/s2048/shappu+karimeen+curry+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1892" data-original-width="2048" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVuSi4mUSMTFMo5VaKn8wX6_8IwxZ6-dWGkaujD6MVoIyw47f7GgO0Q16B4NlzFPUY8B7wUw7k_iwzKbojHgjGI5tb7gGzNoL3iqLIzeT6Wj7RcYB__ivhIuUDs3ndRPpGix8QLN7dF4/w640-h592/shappu+karimeen+curry+5.JPG" width="640" /></a></div><p></p><p style="text-align: center;"> Kallu Shappu Karimeen Curry | Kerala Toddy Shop style Pearl spot Fish Curry </p><p><br />Today's fish curry represents the food of rural Kerala, the authentic taste of Kerala. It has a robust, bold flavor and spices that tickle your taste buds. If you like to indulge in spicy fish curries, mashed tapioca/ <a href="http://kichencorner.blogspot.com/2019/09/mashed-tapiocakappa-vevichathupuzhukku.html">kappa vevichathu</a> is considered the tastiest combo. This combo is quite popular in toddy shops/ kallu shappu or Kerala's rural taverns. If you are not familiar with toddy shops, they are small taverns that serve a mildly alcoholic beverage called toddy. It is collected from the budding flower stalks of the coconut tree and is either consumed fresh or slightly fermented. But it is not just the toddy, but also the delicious food that makes locals flock to these humble taverns. Food served in toddy shops is simple, delicious, and very spicy. So if you like spicy food, then this kallu shappu/ toddy shop-inspired fish curry is a must-try. All you need to go with this curry is a bowl of steamed rice or mashed tapioca.<br /><br />There are thousands of toddy shops all around Kerala. A few years back, toddy shops were not popular as family eat-outs. But now, these hidden gems have gained recognition, and many toddy shops now function as small restaurants where you can enjoy delicious food with family. There are regional variations to fish curries, but toddy shop fish curry is known for its signature fiery red curry. Red chilly and Kudampuli/Malabar tamarind brings in the spicy, tangy, smokey flavor which is distinctive in Kerala fish curry. The Kashmiri chilly, give heat and dark red color to the curry, and Malabar tamarind adds a tangy smokiness to the gravy. This curry tastes best the next day, so it is best to use it the next day and allow the flavors to develop. Pearl spot fish or Karimeen is a popular fish found in rivers and backwaters of Kerala. For this recipe, I have used Karimeen, but you can also use king fish, pomfret, or Thirutha/mullet. Root vegetables and tubers like tapioca with fish curry is a staple in most toddy shop. You can also serve it with appam or with rice.<br /></p><p></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFKEXSQtA7sm2fu66UhCImdckvpZybSlK3ObIOgqzJ6NVkShpce_NRPbXOWmGiLNgeYqzIJspdz0-pwKcMj11qvMUt-m9oYHITQJzbGAzynEIxliGduZDEnqkEvNYLU-dI_b83GLFY9Y/s2048/shappu+karimeen+curry+21.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1696" data-original-width="2048" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFKEXSQtA7sm2fu66UhCImdckvpZybSlK3ObIOgqzJ6NVkShpce_NRPbXOWmGiLNgeYqzIJspdz0-pwKcMj11qvMUt-m9oYHITQJzbGAzynEIxliGduZDEnqkEvNYLU-dI_b83GLFY9Y/w640-h530/shappu+karimeen+curry+21.JPG" width="640" /></a></p><p>The tamarind used in this recipe is <b>Kudampuli/ Gambooge/Malabar tamarind</b>. Kudampuli is used in fish curries as a souring agent. It has lots of medicinal value, and helps aid digestion. Kudampuli is prepared by smoking and sun drying, and it gives a smoky flavor to the fish curry. For this recipe, I am using stewed Kudampuli. It imparts more flavor and taste to the curry. You can store the stewed kudampuli/ tamarind for up to two weeks in the refrigerator. If you do not have kudampuli, you can use tamarind instead. You can also buy Kudampuli online from Amazon.</p><p>The <b>chilly masala </b>is made by roasting whole dry <b>Kashmiri chilies</b> with shallots, coriander, and coconut and ground into a smooth paste. Alternatively, you can use Kashmiri chilly powder. It does not have a lot of heat but imparts a rich dark color to the curry. It is seasoned with coconut oil and fresh curry leaves. If you want a milder fish curry to add one cup of coconut milk.<br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnddnriMrBa-uCLkeCQaCU9Di8LtKXW5yxLGKn7IyPzu38zYCKprbfJ8925VsADRY1ITXTkFWZZAPQTWHwQu3oXVv4t4OY0teXRZ5EITwZnP-9taDYoIx0s3ypWz7yeWXDQ4xqqZ5rCs/s2048/shappu+karimeen+curry+12.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1844" data-original-width="2048" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnddnriMrBa-uCLkeCQaCU9Di8LtKXW5yxLGKn7IyPzu38zYCKprbfJ8925VsADRY1ITXTkFWZZAPQTWHwQu3oXVv4t4OY0teXRZ5EITwZnP-9taDYoIx0s3ypWz7yeWXDQ4xqqZ5rCs/w640-h576/shappu+karimeen+curry+12.JPG" width="640" /></a></div><p></p><p><br /> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB9CRutT2f4GnH79gHOZDlURRJRUjtZULq9l0sTzfaYYCSaKSqFKGz0VxMXKDlrHQiuqONOtsuXIUZ956CpPgpSc6f6xBptUUhEFO72_n1H5LPVMDG20fS_z3DpF2JX_Q4y_uUr9wTmI/s2048/shappu+karimeen+curry+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1829" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB9CRutT2f4GnH79gHOZDlURRJRUjtZULq9l0sTzfaYYCSaKSqFKGz0VxMXKDlrHQiuqONOtsuXIUZ956CpPgpSc6f6xBptUUhEFO72_n1H5LPVMDG20fS_z3DpF2JX_Q4y_uUr9wTmI/w400-h358/shappu+karimeen+curry+1.JPG" width="400" /></a></div><br /><p></p><p></p><p style="text-align: center;"><u><b>Kallu Shappu Karimeen Curry | Kerala Toddy Shop style Pearl spot Fish Curry </b></u></p><p><u><b>Ingredients</b></u><br />Pearl spot fish/or any fish of your choice - 1 kg<br />Shallots diced- 1/2 cup<br />Ginger-cut into thin strips-1 inch piece<br />Garlic cut into thin strips- 2-3<br />Turmeric powder- 1/2 tsp<br />Fenugreek powder- 1/2 tsp<br />Coconut oil- 3 tbs<br />Mustard seeds- 1/2 tsp<br />hing- a pinch<br />Kudampuli- 3-4 pieces<br />Curry leaves- 2 springs<br />Green chilly - 1<br />salt to taste<br /><br />To make a paste<br />Kashmiri dry red chilly- 10- 15<br />Coriander seeds- 1 tbs<br />Garlic- 2 cloves<br />Coconut- 3-4 tbs<br />Pearl Onion- 1/2 cup<br />Black pepper- 1 tsp<br /><br /><br />Cut and clean the fish and keep aside. Add salt and lemon juice and wash fish thoroughly. <br />Wash and soak kudampuli in warm water for 5 minutes. Into a pot, add the kudampuli/Malabar tamarind with some salt and half a cup of water. Mix in a pinch of turmeric powder, some curry leaves, and a tablespoon of coconut oil. Cook in low flame till the tamarind is soft and cooked.<br /><br />In a pan, add a teaspoon of oil and roast the chilly till crispy and brown. Remove with a slotted spoon and set this aside. In the same pan, add coriander seeds, black pepper, and saute for two minutes. Add pearl onions, coconut, and garlic and saute till onions and coconut is golden brown. Let it cool down. Add the chilies and onion coconut mixture and grind into a smooth paste.<br />Heat oil in a pan and add mustard seeds. When they splutter, add curry leaves, sliced ginger, garlic, and saute for a minute. Add chopped shallots and saute for a minute. Add the ground paste and saute till oil separates. Add the stewed kudampuli and three cups of boiling water. Let it come to a boil.<br />Add the fish pieces and after a minute, turn the heat down to a bubbling simmer. Cook in low flame for 15- 18 minutes. Remove the lid and continue cooking till the gravy thickens and oil separates. Finally, add some curry leaves, fenugreek powder, and a tablespoon of coconut oil.<br />.<br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vqmBSOa-NOoJrYV0-gykrUMDsS0cebe9UCl221c-saJ9eZSs9rE19FiYdj48tyd6Luj2zGaa3LpgpWcVXewNrZwWb4ao7dpN-eGE0p9QB7a0_cgeDmgzik16ExenXcwxsQBOtegrhlw/s2048/shappu+karimeen+curry+10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1726" data-original-width="2048" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vqmBSOa-NOoJrYV0-gykrUMDsS0cebe9UCl221c-saJ9eZSs9rE19FiYdj48tyd6Luj2zGaa3LpgpWcVXewNrZwWb4ao7dpN-eGE0p9QB7a0_cgeDmgzik16ExenXcwxsQBOtegrhlw/w640-h540/shappu+karimeen+curry+10.JPG" width="640" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBG_93iggfO82Yaoeb3qy38tOvFMeJe2WT-bCGf_tNgwNcBYyKbWI7P26CyLY8xVsw6u4rNG34cNRxL1HyfQ98E-hLirOVW614YMUyy13CtmfQaxvtJXOi_9u_YFW69LYTR-4ZBMjcoI/s2048/shappu+karimeen+curry+28.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1621" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBG_93iggfO82Yaoeb3qy38tOvFMeJe2WT-bCGf_tNgwNcBYyKbWI7P26CyLY8xVsw6u4rNG34cNRxL1HyfQ98E-hLirOVW614YMUyy13CtmfQaxvtJXOi_9u_YFW69LYTR-4ZBMjcoI/w506-h640/shappu+karimeen+curry+28.JPG" width="506" /></a></div><p></p><p><b>You might also like</b>,</p><p><a href="http://kichencorner.blogspot.com/2014/11/karimeen-molly-pearl-spot-fish-stew.html">Karimeen Molly-Pearl Spot Fish Coconut Milk Stew</a> <br /><a href="http://kichencorner.blogspot.com/2012/02/meen-peera-pattichathu-anchovy-fish.html">Meen Peera Pattichathu/ Anchovy Fish with Coconut </a><br /><a href="http://kichencorner.blogspot.com/2019/09/mashed-tapiocakappa-vevichathupuzhukku.html">Mashed Tapioca/Kappa Vevichathu/Puzhukku </a><br /><a href="http://kichencorner.blogspot.com/2010/04/kerala-fish-curry-mulaku-curry.html">Kerala Fish Curry ( Mulaku Curry) </a><br /><a href="http://kichencorner.blogspot.com/2016/07/mathi-puliyum-mulakumsardine-fish-curry.html">Mathi Puliyum Mulakum/Sardine Fish Curry </a><br /><a href="http://kichencorner.blogspot.com/2019/09/kerala-fish-fry-chala-sardine-fry.html">Kerala Fish Fry/ Chala/ Sardine Fry </a><br /></p><p> Try it,</p><p>Hope you will all enjoy!<br /></p><p> <br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com8tag:blogger.com,1999:blog-2938159672145849878.post-33329140448266659132021-03-24T11:33:00.002-07:002022-01-02T09:35:00.838-08:00Soft and Spongy Khaman Dhokla- Savory Gram Flour Steamed Cakes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGItwBSBU9an-qVO5QFya1PwrbukexTplPiXOGjGhDs2M3DekrkdlSZ6m70GRUk0o7J0_eVLY1HcAlboGhK4CT_FiEjmsnhEdj75mx6lc-xyJu12CBVDjFPvnkyHGdJ4c2zlBzQVtOGW4/s2048/dhokla+7+.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1441" height="673" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGItwBSBU9an-qVO5QFya1PwrbukexTplPiXOGjGhDs2M3DekrkdlSZ6m70GRUk0o7J0_eVLY1HcAlboGhK4CT_FiEjmsnhEdj75mx6lc-xyJu12CBVDjFPvnkyHGdJ4c2zlBzQVtOGW4/w473-h673/dhokla+7+.JPG" width="473" /></a></div><p></p><p style="text-align: center;"> Soft and Spongy Khaman Dhokla- Savory Chickpea Flour Steamed Cakes</p><p>Today's recipe is Khaman Dhokla- a healthy steamed savory cake made with gram flour/besan. Are you looking for a healthy and filling breakfast? Then why not try this classic Gujarati breakfast. Khaman dhokla has a perfect spongy texture and is delightfully light and fluffy. The pretty yellow hue is from turmeric powder. It is a simple and unassuming snack, sweet and tangy, with a hint of spice. It is a guilt-free breakfast made with minimal ingredients and tastes delicious. These fluffy savory bites are also perfect for entertaining as a filling snack or appetizer. This recipe is an instant version with no fermenting and will be ready in under 30 minutes. Does this sound exciting? Then check the recipe, it is super simple. You are going to love this one!<br /><br />The first time I checked the recipe for dhokla, it sounded similar to South Indian idlis. Many Indian stores have snack bars where you can buy Khaman Dhokla. There are different variations of dhokla. The traditional Dhokla rice and lentils are soaked, and the batter is fermented overnight just like idli batter. It is steamed, and tempering is added before serving. Khaman Dhokla is an instant one made with gram flour/ besan or chickpea flour. Fruit salt is the leavening agent, and it makes the khaman dhokla soft and spongy. Khaman dhokla is brighter and deeper yellow, while dhokla is whitish. To make the instant version, you will need fruit salt . ENO or fruit salt contains baking soda, citric acid, and salt. Fruit salt instantly makes the batter light and airy. <br /></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqjvf4FdQZ03GvzC8VXUjYD4ON6OgJ1nHO8znmMEUvm4Ap05_YXwuiYqm3cvoS7YGjmsafhavqTx8jdFeWhebINMkpLeLskQh3DCTJAM2zTF6_TYXIjZPG64-AWvzlArNCWwTglkVylY/s2048/dhokla+24.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1717" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqjvf4FdQZ03GvzC8VXUjYD4ON6OgJ1nHO8znmMEUvm4Ap05_YXwuiYqm3cvoS7YGjmsafhavqTx8jdFeWhebINMkpLeLskQh3DCTJAM2zTF6_TYXIjZPG64-AWvzlArNCWwTglkVylY/w536-h640/dhokla+24.JPG" width="536" /></a></p><p>The steamed dhokla with the spiced tempering is delectable, super-moist with a rich flavorful taste. The dhokla is seasoned with chilies, mustard seeds, cumin seeds, hing, and curry leaves. It is garnished with chopped coriander leaves and grated coconut. Dhokla slices taste delicious when served with freshly made coriander coconut chutney or tomato garlic chutney. </p><p>To make instant dhokla, fruit salt is a necessary ingredient. You can buy fruit salt from the Indian grocery store. The common alternatives to fruit salt are baking powder, citric acid, and lemon juice. If you are using baking powder, let it rest for two hours before steaming. Pour the batter into a greased plate or baking pan, and steam in a traditional steamer for 20 minutes or in the Instant Pot by selecting the steam function. Move the valve to the venting position and setting the pressure to high. <br /></p><p></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfXps54Uv7wSkw7toiYngBSuOieOxBgAifur6Z5f19gz89TDH5bIyruwlI6B-CuPnRVI4zhixkzDwne05o4w-hE8KHawkUKgnrd1KN6c-xA1W5XrAbezr4oTVcNINAAAFS16J8lTDIMQ/s2048/dhokla+33.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1973" data-original-width="2048" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfXps54Uv7wSkw7toiYngBSuOieOxBgAifur6Z5f19gz89TDH5bIyruwlI6B-CuPnRVI4zhixkzDwne05o4w-hE8KHawkUKgnrd1KN6c-xA1W5XrAbezr4oTVcNINAAAFS16J8lTDIMQ/w400-h385/dhokla+33.JPG" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mCHUD2w0q0Dm3UM-hFBYz75Ym0xH-UL_82920TPKIq5WEGeiSebpO-YaqpA6kaK9Gf-9ojxdDfauvkWV4i-MGUOnH9Mu5v7mxx0OhGIjG0jpSDhUBhYq_7jkVSfMkZUAD6W0DVoUwuI/s2048/dhokla+32.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2038" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mCHUD2w0q0Dm3UM-hFBYz75Ym0xH-UL_82920TPKIq5WEGeiSebpO-YaqpA6kaK9Gf-9ojxdDfauvkWV4i-MGUOnH9Mu5v7mxx0OhGIjG0jpSDhUBhYq_7jkVSfMkZUAD6W0DVoUwuI/w398-h400/dhokla+32.JPG" width="398" /></a></div><br /><p></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOz1qBG8TTV3VyBmOKcRDaeBcZx9jj8m3RkkTKUJ15k1i5lwLcbTw3PEo5Zf8FHDJP2tLIOgtLDaO6C7xzZ7mnGvwMGCKJWOz-jy8jyMaihhVZd5684DhSWUD4xjaVsGGFkbaxfaP3c0/s2048/dhokla+30.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1807" data-original-width="2048" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOz1qBG8TTV3VyBmOKcRDaeBcZx9jj8m3RkkTKUJ15k1i5lwLcbTw3PEo5Zf8FHDJP2tLIOgtLDaO6C7xzZ7mnGvwMGCKJWOz-jy8jyMaihhVZd5684DhSWUD4xjaVsGGFkbaxfaP3c0/w400-h353/dhokla+30.JPG" width="400" /></a></div><br /><p></p><p style="text-align: center;"><u><b>Soft and Spongy Dhokla- Savory Chickpea Flour Steamed Cakes</b></u></p><p></p><p><u><b>Ingredients</b></u><br />Gram flour- 2 cup<br />Semolina- 2 tbs<br />Lemon juice- 1 tbs<br />Eno/fruit salt-tsp<br />Ginger paste- 1 tsp<br />Turmeric powder- 1/2 tsp<br />Water- 1 1/4 cup<br />Yogurt- 1/4 cup<br />Sugar- 2 tsp<br />Salt to taste<br />oil- 1/2 tsp<br /><br />For tempering<br />Oil - 2 tbs<br />Water-1/2 cup<br />Curry leaves- a few<br />Mustard seeds- 1/2 tsp<br />Cumin seeds- 1/8 tsp<br />Sugar- 1 tbs<br />Green chilly- 3-4<br />Chopped coriander- 3 tbs<br />Hing- a pinch<br />Grated coconut- 3-4 tbs</p><p>In a large mixing bowl, combine gram flour, semolina, turmeric powder, sugar, and salt. It is good to sieve the dry ingredients for a lighter texture and ingredients to mix well. Add water, ginger paste, lemon juice, and yogurt and combine to make a lump-free pour-able batter. Use a hand mixer or a whisk and beat the batter for two minutes or until light and fluffy. This step will help incorporate air into the batter. Do this before adding baking soda or fruit salt.<br /><br />Heat the steamer and boil the water. Grease the dhokla plate with oil and put it over the steamer stand. When the water is boiling, add the fruit salt and two tablespoons of water into the batter and give it a quick mix. The batter will become frothy. Pour this batter into the greased plate cover and steam for 15 minutes. Once cooking is done, let it sit in the steamer undisturbed for 4-5 minutes. Remove the lid and let it cool down completely. Run a knife around the edges and invert it into a plate and cut into small cubes.<br /><br />Heat oil in a pan, add the mustard seeds, cumin seeds, and when the seeds start crackling, add chopped green chilies, asafoetida, and mix well. Sauté on a medium flame for a few seconds and add water, sugar, and salt. Pour the tempering over the dhoklas and garnish with chopped coriander, fried green chilly, and grated fresh coconut.<br /> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOssRs8nE5a_NTeRwyR2-6_ivE6TAxsUrs06KlI2LVew3fGKqZANaIV3ji3T9rkMbBcccMrXcGvp4Uwg4Ud-qq-w5KMSQVoOL1UFGp-eJfil6LY1kYTWj8k_ITPxyiCDCjqkbIbh3Rwg/s2048/dhokla+15.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1755" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOssRs8nE5a_NTeRwyR2-6_ivE6TAxsUrs06KlI2LVew3fGKqZANaIV3ji3T9rkMbBcccMrXcGvp4Uwg4Ud-qq-w5KMSQVoOL1UFGp-eJfil6LY1kYTWj8k_ITPxyiCDCjqkbIbh3Rwg/w548-h640/dhokla+15.JPG" width="548" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWfqRNIG8q0Nqnau2nkCrefpg3TSRNXX6kfwbGiiSRe_EXMEHjp0iCkBwN9vMfa7pP_3kGttUY9H5ri7Y6pOqh9R42QuD7DrmR4-AVTeXnaJOLi-r3Hl3FkRTmZhxqwcdLQQXt3nxpu8/s2048/dhokla+2+.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1891" data-original-width="2048" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWfqRNIG8q0Nqnau2nkCrefpg3TSRNXX6kfwbGiiSRe_EXMEHjp0iCkBwN9vMfa7pP_3kGttUY9H5ri7Y6pOqh9R42QuD7DrmR4-AVTeXnaJOLi-r3Hl3FkRTmZhxqwcdLQQXt3nxpu8/w640-h590/dhokla+2+.JPG" width="640" /></a></div><p></p><p><b>You might also like,</b></p><p><a href="http://kichencorner.blogspot.com/2021/01/crispy-masala-dosa-south-indian-crepes.html">Crispy Masala Dosa-South Indian Crepes with Potato Filling</a><br /><a href="http://kichencorner.blogspot.com/2019/10/chakka-puttu-steamed-jack-fruit-puttu.html">Chakka Puttu- Steamed Jack fruit Puttu</a><br /><a href="http://kichencorner.blogspot.com/2012/05/mixed-vegetable-upma.html">Mixed Vegetable Upma </a><br /><a href="http://kichencorner.blogspot.com/2016/06/karikku-appamtender-coconut-appam.html">Karikku Appam/Tender Coconut Appam </a><br /><a href="http://kichencorner.blogspot.com/2019/10/easy-quinoa-egg-bhurji-spicy-indian.html">Easy Quinoa Egg Bhurji - Spicy Indian Scrambled Eggs </a><br /></p><p>Try it,</p><p>Hope you will all enjoy!<br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com6tag:blogger.com,1999:blog-2938159672145849878.post-29488775259067582152021-03-15T13:06:00.001-07:002022-01-02T09:35:31.408-08:00Creamy Cauliflower and Peas Curry- Gobi Matar Masala<div><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJt6i1vePIUMzBegdXOHXWyOK22qEwVk7gUoUP6JMbmcrICdi5bJMiQQHLgD_cWNTwg6AAeBf589IzRXoZp0nHCRKC6n_VxX7yjSfLXNpOGeESRQ-HnzoICqiCUFC6zHH5Sc7KiQ91QnU/s2048/cauliflower+peas+curry+17.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1694" data-original-width="2048" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJt6i1vePIUMzBegdXOHXWyOK22qEwVk7gUoUP6JMbmcrICdi5bJMiQQHLgD_cWNTwg6AAeBf589IzRXoZp0nHCRKC6n_VxX7yjSfLXNpOGeESRQ-HnzoICqiCUFC6zHH5Sc7KiQ91QnU/w659-h546/cauliflower+peas+curry+17.JPG" width="659" /></a></div><br /></div><div style="text-align: center;"> Creamy Cauliflower and Peas Curry- Gobi Matar Masala</div><p></p><p> Are you looking for a simple <b>vegetarian/ vegan curry</b> to go with flatbread or rice? This curry is creamy and delicious with the <b>roasted flavors from cauliflower</b>. The sauce is versatile and is good with any vegetable of your choice, lentils, or beans. Cauliflower is always a favorite veggie option for me, and during the season, this vegetable is insanely inexpensive. The best way to prepare cauliflower is by roasting it. It brings out the nutty sweetness of the vegetable and complements well with any spicy meal. Here I have used a pan searing/ stir fry technique to roast the cauliflower. But you can also roast them in the oven.<br /><br />Cauliflower and green peas are a classic Indian combination. <i>Gobi Matar</i> is a famous North Indian dish and a great accompaniment for naan or pulka. I often make it for dinner, but this time tweaked the recipe a bit for a low-calorie curry with coconut milk instead of cream. It adds flavor and creaminess to the sauce and is just like kurma. The base sauce consists of tomatoes, onions, and cashew nuts. The sauce is then blended with all the ingredients in a blender for a creamy consistency. The flavors are warm and comforting. Cauliflower is a gluten-free, low-carb substitute for rice or pasta. It is rich in nutrients like Vitamin C, antioxidants, and dietary fiber. Cauliflower has a subtle flavor and sweetness to it and is perfect for this curry sauce. Also, fresh green peas are healthy green veggies and are naturally sweet. Try this simple side dish and let me know how it turned out :) Happy Cooking!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kWfEUwVx7_UYiruS29JjBvuq-six9xzcPdPxIfW8F_ejzSGpRn-4cqPZ5zOYqbeiWI3fmKwGozbIrRmP77R77ej6IX3MRM6zr4_k5LFqrg3hheBP2taeMKiGp0Taur-WAYKiBiFol9A/s2048/cauliflower+peas+curry+22.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1910" data-original-width="2048" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kWfEUwVx7_UYiruS29JjBvuq-six9xzcPdPxIfW8F_ejzSGpRn-4cqPZ5zOYqbeiWI3fmKwGozbIrRmP77R77ej6IX3MRM6zr4_k5LFqrg3hheBP2taeMKiGp0Taur-WAYKiBiFol9A/w653-h608/cauliflower+peas+curry+22.JPG" width="653" /></a></div><br /><p></p><p><u><b>How to cook the perfect roast cauliflower</b></u><br /><b>To bake the cauliflower</b>- Roasting deepens the subtle flavor of the cauliflower. Break the cauliflower into bite-sized pieces as uniform as possible so they all roast at relatively the same speed. Make sure you dry the cauliflower with a paper towel. Preheat the oven, to 450 degrees F. Arrange cauliflower florets on a greased baking sheet. Drizzle with oil, turmeric powder, salt, and pepper to taste. Toss well and roast for 15-20 minutes until florets are fork-tender and browned. Remove from oven and set aside. You can also use frozen cauliflower. <br /><br /><b>For the stove top method</b>, use a heavy bottom pan or a cast-iron skillet for the best results. Cast iron will retain heat longer and help in quickly roasting the vegetable. Do not overcrowd the pan. Add three tbsp of oil to the pan. Spread out the cauliflower in a single layer and roast on one side till slightly golden. Using a wide spatula and gently toss and flip to the other side. Continue roasting till all sides are crispy, and the cauliflower is fork-tender.<br /><br /><b>The sauce</b>- The gravy is luscious and creamy and tastes irresistible. Roasting the cauliflower enhances the flavor of the sauce. The sauce consists of coconut milk, tomato-onion paste combined with earthy spices, and cashew nut paste. Cashew nut adds a nutty flavor and helps thicken the sauce, but it is optional. Coriander, cumin, garam masala, etc, adds more flavor. You can add vegetables of your choice like mixed vegetables, potatoes, paneer, chickpeas, or kidney beans. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ylDx9ZOIymSDG-CKhAnjmM8dhQ3vfEWw3sUU9_lCAy4-2iIgANXtAGW6mslOBQTxnCswI8-5S9kGsO-NeD82MNtZmXpNb2_U3VBzdlSIEBrUCnduEPfoQrbWIvI5hkh5mL1tkxnxJk0/s2048/cauliflower+peas+curry+25.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1522" height="659" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ylDx9ZOIymSDG-CKhAnjmM8dhQ3vfEWw3sUU9_lCAy4-2iIgANXtAGW6mslOBQTxnCswI8-5S9kGsO-NeD82MNtZmXpNb2_U3VBzdlSIEBrUCnduEPfoQrbWIvI5hkh5mL1tkxnxJk0/w490-h659/cauliflower+peas+curry+25.JPG" width="490" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB-i0Uw12NRxFCcWoRQuGT4f3Zq3IHgoD0P3ggHfifadFY-Dbj-uS5uQzS5ix_i4nz2bnlz6wsIbD4A_yTawiVqEgZPIw5TRVWOgp4eawTlEKlmGphmv-X9v70Bs_bchIeAXrhHhOxTc/s2048/cauliflower+peas+curry+13.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1843" data-original-width="2048" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB-i0Uw12NRxFCcWoRQuGT4f3Zq3IHgoD0P3ggHfifadFY-Dbj-uS5uQzS5ix_i4nz2bnlz6wsIbD4A_yTawiVqEgZPIw5TRVWOgp4eawTlEKlmGphmv-X9v70Bs_bchIeAXrhHhOxTc/w653-h588/cauliflower+peas+curry+13.JPG" width="653" /></a></div><br /><p></p><p style="text-align: center;"><u><b>Creamy Cauliflower and Peas Curry- Gobi Matar Masala Recipe</b></u><br /></p><p><u><b>Ingredients</b></u><br />1 large head of Cauliflower<br />Green peas- 1 cup<br />Onion chopped- 1 cup<br />Green chilly-3- 4<br />Tomato-3<br />Ginger- 1 inch thick piece<br />Garlic- 3-4 pods<br />Cashew nuts- 7-8 (optional)<br />Thick coconut milk- 1 cup<br />Cumin - 1/2 tsp<br />Turmeric powder- 1/4 tsp<br />Kashmiri chilly powder- 1 tsp<br />Coriander powder- 1 tsp<br />Garam masala- 1/2 tsp<br />Coriander leaves- garnish<br />Kasoori methi powder- a pinch<br />Oil- 3 tbs <br />salt to taste</p><p>Wash and separate the cauliflower flowerets, pat dry, and season with salt, pepper, and turmeric powder and toss them gently. Heat a cast-iron skillet or a frying pan and add three tablespoons of oil and add cumin seeds and let it fry for a minute. Spread out the cauliflower in a single layer and roast on one side till slightly golden. Using a wide spatula, gently toss and flip to the other side. Continue roasting till all sides are crispy, and the cauliflower is fork-tender. Drain and set aside (If you are planning to roast the cauliflower in the oven, check the instruction about roasting cauliflower)<br /><br />Heat oil in a pan and add chopped onion, chopped ginger, and garlic and saute for two to three minutes or till it changes color. Add chopped tomatoes and saute till the tomato turns soft and mushy. Allow this to cool down and make a puree along with the soaked cashew paste. Now bring it back to a simmer and cook for 4-5 minutes or till oil separates. Mix in salt, chilly powder, turmeric powder, coriander powder, garam masala, sliced green chilies, and one cup of boiling water. Stir in the green peas covers and cook till tender. Add the roasted cauliflower, thick coconut milk, kasoori methi powder, and let it simmer on low flame till the sauce thickens to desired consistency. Garnish with chopped coriander leaves and serve with naan, chapati, or pulao. Enjoy!<br /><br /></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBD0hE8hyphenhyphenvco6_FEuNGH7ZBd_DlPrxwiXy7BZJFSqa7q4gum_nTgeoucFYeFEQVwBgVdRoORchJsjJZOHGjBUuHnYaUZczLrOLhPr3FEmsYsqDbX9GT8KAWjOskNRa-5-1feP_7wReCHw/s2048/cauliflower+peas+curry+9.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1824" data-original-width="2048" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBD0hE8hyphenhyphenvco6_FEuNGH7ZBd_DlPrxwiXy7BZJFSqa7q4gum_nTgeoucFYeFEQVwBgVdRoORchJsjJZOHGjBUuHnYaUZczLrOLhPr3FEmsYsqDbX9GT8KAWjOskNRa-5-1feP_7wReCHw/w658-h586/cauliflower+peas+curry+9.JPG" width="658" /></a></i></div><p><i><br /><b> </b></i><b>You might also like<i>,</i></b></p><p><a href="http://kichencorner.blogspot.com/2015/02/butter-chickenmurgh-makhani.html">Butter Chicken/Murgh Makhani</a><br /><a href="http://kichencorner.blogspot.com/2012/03/kerala-vegetable-stew-with-coconut-milk.html">Kerala Vegetable Stew with Coconut Milk </a><br /><a href="http://kichencorner.blogspot.com/2019/10/easy-quinoa-egg-bhurji-spicy-indian.html">Easy Quinoa Egg Bhurji - Spicy Indian Scrambled Eggs</a><br /><a href="http://kichencorner.blogspot.com/2021/02/baked-cauliflower-and-chicken-with.html">Baked Cauliflower and Chicken With Cheese Sauce </a><br /><a href="http://kichencorner.blogspot.com/2013/08/chicken-ghee-roast.html">Mangalore style Chicken Ghee Roast </a><br /><a href="http://kichencorner.blogspot.com/2018/04/potato-masala-sadhya-urulakizhangu.html">Potato Masala/ Sadhya Urulakizhangu Masala </a><i><br /></i></p><p>Try it,</p><p>Hope you will all enjoy<i><br /></i></p><p></p><p><i> </i> <br /></p>Suja Manojhttp://www.blogger.com/profile/17179721607082554206noreply@blogger.com4