Saturday, December 30, 2017

Indian Spice Roasted Cornish Hen



Indian Spice Roasted Cornish Hen

Roasted Cornish hen can be a perfect recipe for any occasion or small  parties. Roasting cornish hen doesn't need to be intimidating . I have this about whole chicken and turkey, so I tried this one. This is a very basic recipe for Cornish hen  . This is a yummy roast hen with spicy Indian marinade.I tried this recipe for Christmas and it can out perfectly cooked.It is spicy and crispy outside and juicy in the center. This recipe is delicious and easy to make with wonderful flavor of aromatic earthy spices, garlic and the spice kick from dry red chilly. Try this, you will surely love it.

Ingredients
Cornish hen- 2
Ginger garlic paste- 2 1/2 tsp
Butter- 2 tsp
Kashmiri chilly powder- 2 tsp
(Add as per your tolerance ) 
Dry red chilly- 2
Coriander seeds- 1/2 tsp 
Black pepper- 1/2 tsp
Fennel seeds- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala powder- 1 tsp
Lemon juice- a few drops
Oil- 1 tsp
Lemon wedges-3-4 slices
Garlic pods- 4
Salt to taste



Clean the cornish hen and pat dry the outside and the cavities. Remove the skin and make a few gashes.If you wish you can keep the skin on.Sprinkle salt and pepper both outside and the inside.

Dry roast coriander seeds, fennel seeds, dry red chilly and black pepper. Roast in the low flame for 4-5 minutes. When it cools down make it into a course powder.

In a bowl mix chilly, turmeric powder, garam masala,ginger garlic paste, butter and the roasted spice powder and salt. Mix well and marinate the hens this paste. Spread it evenly on the top and also inside the cavities. If you making with skin on loosen the skin first with your finger  spread marinade in between the skin. Pat and spread the marinate . Cover and refrigerate over night or at least for two hours.

Layer the roasting pan with aluminum foil.Place the Cornish hen on the rack of a roasting pan. Squeeze lemon juice and oil over the hen and loosely stuff the cavities with lemon wedges, a slice of onion and two garlic cloves.

Pre heat oven to 375 degree F. Bake for 25 minutes and then reduce the heat to 300 degree F heat and bake for another 25 minutes.If there is juice in the bottom of the pan,you can use this to baste the hen. Brush or pour this juice over the hen.This will keep it moist.The meat is cooked when the internal temperature at the thickest part of the meat 165 degree F(use a meat thermometer) or till the juice run clear.If you want to roast it crispy on the outside turn oven setting to broil for 4-5 minutes. Take it out of the oven and loosely cover it with aluminum foil for 10-15 minutes.



Try this,
Hope you will all enjoy!

Friday, December 29, 2017

Coconut Pudding



Coconut Pudding

Coconut lovers will surely love this creamy, rich and delicious pudding.If you are obsessed with coconut just like me, try this delicious coconut pudding.Each scoop of this delightfully tender coconut pudding will transports you back to tropical paradise.Coconut pudding is a simple but tastes exotic. Take a look at the list of ingredients,it will make you wonder- tender coconut,tender coconut water, fresh coconut milk, coconut cream,crispy toasted sweet coconut-all in one bowl. You can't get more coconut crazy than this!

There is no special time to make this pudding,but it is perfect for summer time. If you want to make a special dinner try this comforting after dinner treat,your guest will surely love it. In addition to coconut milk this recipe also calls for tender coconut meat.Tender coconut has a sweet and refreshing taste. It also adds to the texture of the pudding.To get the pudding consistency I used gelatin, but you can substitute it with agar-agar or china grass. Roasted coconut used for garnish adds a sweet crunch.You can top the pudding with whipped cream or toasted coconut.Try this you will surely love it.

Ingredients
Coconut milk- 2 cup
Coconut cream- 2 tbs (optional)
Tender coconut pureed- 1 cup
Condensed milk- 1 cup
Rum essence-2-3 drops
(or vanilla Extract- 1/2 tsp)
Gelatin-2 tbs
Butter- 1 tsp
Sugar- 2 tbs
Tender coconut water or milk- 3 tbs
(to dissolve the gelatin)
Shredded coconut- 1/2 cup



Take the young tender coconut and with a spoon scoop out the white jelly inside.Place the tender coconut  meat in a blender and make a fine puree and set aside.

Heat a pan and add one tsp of butter and add the shredded coconut and sugar. Roast till it changes color to golden. Set aside for garnish later.

Take tender coconut water or milk in a bowl and sprinkle gelatin and mix well. Let it stand for two minutes.
In a sauce pan add one cup of coconut milk and bring it to a boil. Add the gelatin and mix well till it fully dissolves. Switch off the flame and add the coconut cream, condensed milk and the rest of the coconut milk.
Allow it to cool down a bit and add the pureed tender coconut and rum essence.Pour into dessert bowl.
Cover with plastic wrap and chill for four to five hours  for the pudding to set. Garnish with toasted coconut or whipped cream.


Try this,
Hope you will all enjoy!

Thursday, December 28, 2017

Beef Vegetable Cutlet




Beef Vegetable Cutlet

Cutlet is a very popular snack in Kerala.This recipe is made with beef and vegetables. Also check my earlier posts of chicken cutlet, fish cutlet and vegetarian version of beetroot and mushroom cutlet. Cutlet is a tempting snack and party-pleasing appetizer. The meat and vegetables are cooked in aromatic spices, breaded and deep fried to make this crispy snack.Beef cutlets is a must have in most Christian wedding parties and also found in restaurants and road side tea stalls. You can make this in advance in bigger batches and it freezes well.So whenever you need cutlet just thaw them and fry. Serve this with ketchup and onion salad and enjoy with a cup of tea.

Ingredients
Beef- 1/2 kg
Potato large-1
Green peas- 1/2 cup
Chopped carrot- 1/2 cup
Chopped beans and bell pepper- 1/4 cup
Onion- 1 medium
Green chilly-1
Ginger Garlic paste- 1 tsp
Turmeric powder- 1/2 tsp
Pepper powder-3/4 tsp
Chilly powder- 1 tsp
Tomato ketchup- 1 tsp (optional)
Meat masala- 1 tbs
Chopped Coriander leaves- a little
Lemon juice- 1/2 lemon
salt to taste

For coating
Bread Crumbs- 1 cup
Egg- 2
Oil for frying


Cook meat along with salt, turmeric powder and  pepper powder. You can pressure cook it, 5-6 whistles so that the meat is tender.Once cool either shred or mince the meat and set aside.
Boil potato and mash it. Cook the vegetables till tender, drain and set aside.
Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry till the raw flavor disappears. Add all the spice powders,minced meat and boiled vegetables and mix well. Add ketchup and one tbs of water and mix well.Finally sprinkle coriander leaves and lemon juice. Allow this mixture to cool down completely.
Now for the second step,lightly whisk egg in a bowl. Spread bread crumbs on a plate and keep aside. 
Take spoonful of the the cooked meat and vegetable mixture and make small balls and using your palm flatten into round or oval  patties. Dip into eggs and then roll on bread crumbs. Refrigerate this for half an hour.
Heat 2 cups of oil in a pan. When the oil is medium hot, gently slide the cutlet into the oil and fry in batches. Fry till both sides are evenly brown. You can also and shallow fry the cutlets. Serve with tomato ketchup and onion salad.


Try this,
Hope you will all enjoy!

Saturday, December 23, 2017

Kada/ Quail Roast



Kada/ Quail Roast

Kada /Quail is a small sized bird,and its meat in delicious and succulent.Quail meat roasted with earthy spices and can be served for holiday meal. Earlier I shared a Kerala style spicy Kada/quail fry. This recipe is taking the fried quail to the next level-roasting it also with caramelized onion and spices and coconut. It is flavorful and absolutely delicious. Spicy Kerala quail roast has very little gravy and is a semi dry version.It can be paired with rice, chapathi or fried rice.Try this recipe,you will surely love it

Ingredients
Kada/ quail- 4
Chilly powder -1 tsp
Turmeric powder-1/3 tsp
Ginger garlic paste- 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Tomato-1
Crushed shallots- 1/2 cup
Ginger- 2 inch thick piece
Garlic- 5-6 pods
Green chilly- 2
Kashmiri Chilly powder-1 tsp
Turmeric powder- a pinch
Curry leaves - a few
Sliced coconut- 2 tbs
Pepper powder- 1/2 tsp
oil

Roast and make a powder
Coriander seeds- 3/4 tsp
Fennel seeds- 1/2 tsp
Clove-2
Cardamom- 2 tsp
Cinnamon stick- a small peice
Black pepper - a few


Dry roast the ingredients listed under 'Roast and powder'. Roast in low flame and then make a fine powder and set aside.

Clean and marinate the quail with chilly powder, turmeric powder, salt and ginger garlic paste. Cover and refrigerate for at least two hours.
Make a course mixture of shallots, ginger, garlic and green chilly.
Heat oil in a pan and shallow fry it till it is slightly crispy in the outside. Remove this from the oil and set aside.

In the same pan add curry leaves and sliced coconut. When coconut slices turn golden brown add thinly sliced onion and saute for two minutes.Into this add the crushed onion and ginger garlic mixture and saute till onions become golden brown. Add chopped tomatoes and cook till it turns mushy. Transfer the quail on top of the masala, mix and add 1/2 cup water.Cover and cook for 6-7 minutes in low flame. Sprinkle the roasted spice mix and allow the gravy to reduce and or till it is semi dry. Serve with rice, appam or chapati.



Try this,
Hope you will all enjoy!

Thursday, December 21, 2017

Pineapple Sweet Chili Sauce



Pineapple  Sweet Chili Sauce

Today's recipe is a home made sweet and spicy pineapple chili sauce made with simple ingredients. It has a right balance of flavor,sweetness and the chilies add a kick of spice. It is a perfect condiment and is an addictive dipping sauce.You can also pair it with fried rice, spring rolls or grilled meat or fish.Numerous variations exist for this condiment which is easy to make can be customized.Try this, you will surely love it.

Recipe adapted from: Cooks Southeast Asian by James McNair

Ingredients
Pineapple juice- 2 cup
Finely chopped pineapple- 1 tbs
Bird eye chilly finely chopped- 1 tbs
Chilly flakes- 1 tbs
Minced garlic- 2 tsp
Sugar - 1 1/2 cup
Distilled vinegar- 1/2 cup
Water- 1/2 cup
Salt - 1/2 tsp




Into a sauce pan add strained pineapple juice, chopped pineapple,water and sugar and bring it to a boil. Add vinegar,minced garlic, chopped bird eye chili  and dry chilly flakes and salt and stir. Reduce the flame to low and simmer, stirring occasionally, until the mixture is syrupy and reduced to half. This will take around 30 minutes. The sauce will thicken as it cools down.
Note:If you wish to thicken the sauce quickly you can combine one tsp of corn starch and water to make a slurry. Whisk in the corn starch and continue to simmer for two  minute  or till the sauce thickens.
When it cools down cover tightly and refrigerate. This can be store in refrigerator for up to two months.


Try it,
Hope you will all enjoy!

Iced Cinnamon Cookies



Iced Cinnamon Cookies

 Soft and buttery cinnamon cookies with chocolate chips and glazed icing is a delicious holiday cookie. It gives you all the Christmas season joy of making and sharing treats. They taste amazing and is so easy to make.While planning to make holiday treats, I asked my kid what is his favorite one. Out of all he answered chocolate chip cookies.Now I get it, not everyone is a big fan of decadent cakes and treats.I also get cravings to eat cookies once in a while and cinnamon flavored cookies are simply irresistible.

 I used the basic short bread cookie recipe recipe.What is best about short bread cookie dough is that it is very versatile recipe.You can make hundreds of adaptions and add different flavorings. Cinnamon and chocolate chips cookies is perfect tea time snack, or just with a glass of milk.If this wasn't good enough,here is another way you can make it even more amazing with cinnamon glazed icing.This recipe will yield around 16 cookies. Try this you will surely love it.

Ingredients

Butter -1/2 stick
 Margarine - 1/2 stick
All purpose flour- 2 cup
Sugar- 1/2 cup
Brown sugar- 1/2 cup
Cinnamon powder- 1/2 tsp
(or pumpkin spice powder)
Egg- 1

Baking soda- 3/4 tsp
Salt- 1/2 tsp
Vanilla extract- 1/2 tsp
White chocolate chips- 4 oz.

For icing
Confectionery sugar-3/4cup
Milk-3 tbs
Cinnamon powder- a pinch
salt- a pinch


Combine flour, cinnamon,salt and baking powder. In a large mixing bowl add butter,  margarine and sugars. Blend till it is smooth and creamy.
Beat in egg and vanilla. When combined gradually add flour and mix well.
Fold in the chocolate chips. Gently roll the dough into a log shape, cover with cling wrap and refrigerate for two to three hours.
Slice and shape and place onto an greased baking sheet. Bake in 350 degree over for 10-12 minutes. Remove from oven and place on wire racks to cool completely.

To make the glaze, in a bowl whisk sugar, milk salt and cinnamon powder, till smooth and has a dripping consistency. Spoon this glaze over the cookies.


Try it,
Hope you will all enjoy!

Saturday, December 16, 2017

Lychee Cashew Nut Payasam




Lychee Cashew Nut Payasam

Payasam is very popular dessert in Kerala and is made on every special occasions.Payasam is a very satisfying dessert and there are several varieties of payasam. This is a flavorful fruit and nut payasam. It is made with lychee fruit and cashew milk. Lychee is a summer fruit and  is very flavorful, and has a beautiful texture, soft ,translucent and sweet. You can buy cashew milk from the supermarket. I used Silk Creamy Cashew Milk. In addition sago pearls gives this pudding/payasam the desired creamy consistency. You can substitute it with rice or ada.Try this you will surely love it.

Ingredients
Chopped lychee-1 1/2 cup
Cashew Milk- 2 1/2 cup
Condensed milk- 3/4 cup
Cashew nut (to make a paste)- 10-12
Sago pearls/ chowari-1/2 cup
Sugar-3 tbs
Chopped cashew nuts- 8-10
Raisins- a few
Crushed cardamom-3-4
Ghee-2 tsp




First step is to cook the sago. In a heavy bottom pan add 5-6 cups of water and bring to a boil. Add the sago pearls/chowari and allow it to boil. After a few minutes you can drain the first water and add fresh batch of boiling water (again 5-6 cups) and continue cooking the sago pearls till it is clear and translucent.  Strain and run under cold running water and set aside.
Peel the skin of the lychee and remove the seeds. Add this into a blender and pulse. Strain out the juice of the lychee and set aside.
Soak cashew nut in half cup warm water. Make this into a fine paste. Add this to the cashew milk and mix. Mix condensed milk and bring this mixture to a boil.
To this add the cooked chowari/ sago pearls and the strained lychee juice. Stir and cook in low medium flame for 3-4 minutes.When it starts to thicken add crushed cardamom and sugar( according to your sweet preference ) and mix. After two minutes switch off the flame. Heat ghee in a pan and roast cashew nuts and raisins. When golden brown pour this over the payasam. Serve warm or chilled.




Try this,
Hope you will all enjoy!

Friday, December 8, 2017

Chicken Fry- Kodavu style (Coorg)




Chicken fry Kodavu style (Coorg)

 Kodavu Chicken  Fry is very yummy and easy to make chicken recipe. It is basically a dry preparation.I love experimenting with chicken and one of my cousins  shared this beautiful recipe last week. Star ingredient in this recipe is kachampuli or Coorg vinegar. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. I have earlier posted a Coorg recipe with pork and it also has kachampuli.This chicken fry is unique with right combination of earthy spices and surprise sourness,but it is an extremely delectable chicken fry. You can also use dried kodampuli for this recipe.Serve with rice or chapathi.

Recipe courtesy: My cousin Siddharth 

Ingredients
Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind
Coriander- 2 tsp
Cumin - 1/2 tsp
Mustard seeds- 1/2 tsp
Pepper powder- 1/2 tsp
Cloves- 2- 3



Cut chicken into small pieces and marinate it with turmeric, salt and chilly powder.Set aside for half an hour.
Dry roast all the ingredients listed under roast and grind and make it into a fine powder.

Make a course mixture of onion, ginger, garlic and green chilly.

Heat oil in a pan and saute this crushed onion mixture and curry leaves. When it turns golden brown and the marinated chicken and stir fry for three to four minutes or till it changes color.Add 1/3 cup of water, cover and cook for three to four minutes.
Add kachampuli and salt if needed and cover and cook till the chicken is done.Add the roasted spice powder and fry in low flame till all the water is absorbed and the masala get coated on the chicken pieces. Sprinkle chopped coriander leaves and switch off the flame.

Try this,
Hope you will all enjoy!

Vadukapuli Naranga Curry/Wild Lemon Pickle





Vadukapuli Naranga Curry/Wild Lemon Pickle

Vadukapuli naranga curry/ wild lemon pickle is a traditional recipe in Kerala Sadhya. It is a tangy and spicy lemon curry.You can also serve lemon pickle,but vadukapuli naranga curry gives the authentic Sadhya taste. Wild lemon is larger in size, sour to taste and more juicer than regular lemon.It is usually made a day before Sadhya so that it sits and the flavors develop and will be perfect when it is time to serve.It does not have a long shelf life like regular pickle and is more like a spicy curry,but it can kept in the refrigerator for a couple of weeks.Try this spicy condiment,you will surely love it.

Ingredients
Vadakapuli naranga- 2 medium size
Thinly sliced Ginger-2 inch thick piece
Green chilly-3-4
Shallots- 1
Chilly powder- 2 tbs
(or according to your spice tolerance)
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery- a small piece
Curry leaves- a few
mustard seeds- 1/2 tsp
Dry red chilly- 2
Salt to taste
oil


Wash and wipe the lemon with a clean cloth. Gently peel the top yellow part of the lemon (make a super thin peel, the outside is thicker than regular lemon). Cut into small cubes and add salt, chopped green chilly and a pinch of turmeric. Mix and set aside for one hour.

Heat oil in a pan and add mustard seeds and when it crackles add dry red chilly and curry leaves and stir fry for a few minutes.
Next add chopped shallots and thinly sliced ginger and continue to fry till slightly brown.
Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds. Now add the chopped lemon. If there is any juice you can add it too. Along with this add thick tamarind paste and salt as needed and mix.Allow it to simmer and the gravy to thicken.  When the oil seperates add some grated jaggery and mix well. Allow it to cool down completely.

Try this
Hope you will all enjoy!

Monday, November 20, 2017

Mawa/ Milk Powder Burfi




Mawa/ Milk Powder Burfi

Burfi is one of my favorite sweets and this milky fudge candy is undoubtedly one of the easiest to make. If you have mawa milk powder in hand you can make this in less than 15 minutes.This delicious milk candy/fudge is a yummy treat for any festival or holiday season. If you do not have mawa milk powder you can substitute it with full fat milk powder. Try this, you will surely love it.


Ingredients
Mawa powder- 250 grams
(or full fat milk powder)
Milk- 1 cup
Sugar- 1 cup
Cardamom- 3-4
Ghee- 3 tbs
Sliced almond or pistachios-  to garnish



Make a fine powder of sugar and cardamom and set aside.
In a heavy bottom melt butter and add milk and mawa powder/milk powder. Mix well till it well combines and there is no lumps. Keep stirring in low flame for two to three minutes.
Into this add powdered sugar and cardamon and mix. The mixture will start to loosen a bit, but it will soon thicken and come together.
Continue to stir till it leaves the edges of the pan and can be shaped into a ball.
Transfer the mixture into a greased tray and spread evenly. Sprinkle chopped nuts and press down with the back of a spoon.Let it cool down completely and then refrigerate for 4-5 five hours so that it becomes firm and you can cut into desired shapes.

Try this,
Hope you will all enjoy!


Artichoke Chicken Pasta Salad



Artichoke Chicken Pasta Salad

This is a colorful,zesty and filling pasta salad perfect for lunch box, weekend lunch or potlucks.I often make pasta salad for my kid. The recipe is very simple and you can customize according to your preference. This artichoke pasta can be made in a jiffy, just  add cooked pasta, stir fried or grilled chicken,toss salad dressing and let it sit for the flavors to develop. Try this, you will surely love it.

Ingredients
Pasta- 6 oz.
Chicken- cut into small pieces- 1 cup
Shallots-1
Garlic minced- 2 cloves
Black pepper- 1/2 tsp
Artichokes hearts- 4 oz.
Chopped basil- 1tsp
Chopped parsley- 1 tbs
Chopped tomatoes- 1/2 cup
Lemon Zest -a pinch
Lemon juice- 1/2 lemon
Red wine vinegar- 2 tsp
Olive oil- 1 tbs
Parmesan cheese grated- 2 tbs
salt to taste  




Cook  pasta in boiling water, add salt and cook till soft. Drain and drizzle some olive oil on top and set aside.

Into a hot pan add butter and oil and stir fry chicken. Season it with salt an pepper and fry till slightly golden brown.Add chopped a artichoke hearts. Cover and cook for 4-5 minutes.Allow this to cool.

Into a large bowl add minced garlic, chopped shallots,lemon zest,lemon juice, red wine vinegar, chopped basil, parsley salt and pepper. Mix well and add pasta, cooked chicken and artichoke and chopped tomatoes and grated parmesan cheese. Mix well and cover and refrigerate for a few hours, preferably overnight.

Try this ,
You will surely enjoy!


Tuesday, October 17, 2017

Maida Butter Murukku




Maida Butter Murukku

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

Recipe source : My aunt Suma Padmanabhan

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




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

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



Try this,
Hope you will all enjoy!

Thursday, September 28, 2017

Karal Ularthiyathu/Mutton Liver Pepper Fry



Karal Ularthiyathu/Mutton Liver Pepper Fry

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



Ingredients

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



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

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

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

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

 

Try it,
Hope you will enjoy!

Friday, September 22, 2017

Pandan Butter Mochi



Pandan Butter Mochi

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

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




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



Try it,
Hope you will all enjoy!

Bread Vada



Bread Vada

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

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

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

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

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


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

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

Try this,
Hope you will all enjoy!

Tuesday, September 19, 2017

Kerala Beef Biryani



Kerala Beef Biryani

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


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

For the masala

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


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

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

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

Cooking the rice

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



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


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



Try this,
Hope you will all enjoy!

Saturday, September 16, 2017

Vietnamese Caramelized Fish with Basil



Vietnamese Caramelized Fish with Basil

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

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



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

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

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



Try this,
Hope you will all enjoy!


Friday, September 15, 2017

Capsicum Kadumanga



Capsicum Kadumanga

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

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




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

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

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

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


Try this,
Hope you will all enjoy!
Related Posts Plugin for WordPress, Blogger...