What a blessed pair, Long Live the couple!!!! You might have heard these liners umpteen number of times in real & reel life. But I'm not here to discuss or bless any couple - I'm talking about my recent discoveries in the kitchen which is the Rajma- Mushroom Pulao/ Pilaf/ Pulav. The mentioned Potato raita or Dahi Batata is completely adapted from Nupur's One Hot Stove except for few personal variations.
I've cooked this Pulao in a complete Nawabi style- the Dum method. The Rajma and the Mushrooms tasted marvellous with the infusion of all the spices I've put in there. I've also tried out a new masala called Kitchen King Masala from Badshah brand into this pulao which gave the dish a completely new zing!!!!
I'm also sending this entry to The Well Seasoned Cook's prominent legume-centric event- My Legume Love Affair - 14. This will be the first time participation in an event like this and I'm just waiting for the event's roundup to catch hold of the numerous recipes which will be showcased in this particular event.
So here goes the recipe.........
Ingredients
Rajma/ Red Kidney Beans (canned or overnight soaked and boiled) - 1 cup
Button Mushrooms - 1 cup
Basmati Rice - 2 cups
Onion - 3 No.'s minced finely
Tomato - 2 No.'s minced finely
Green Chillies - 3 No.'s finely chopped
Ginger -Garlic Paste - 2 tbsp
Pudina/ Mint Leaves - 2 tbsp finely chopped
Jeera - 1 tsp
Cinnamon - 1 inch long stick broken into tiny pieces
Cardamom -3 No.'s
Garam Masala - 2 tsp
Kitchen King Masala - 2 heaped tsp
Yoghurt -3 heaped tbsp
Milk - 4 tbsp
Saffron - a generous pinch
Salt to taste
Warm Water - 3.5 cups
Ghee - 2 tbsp
Olive Oil - as per usage
Coriander Leaves - For garnish
Method
Wash and soak rice for half an hour. Add saffron into the milk and keep it aside. In an aluminium vessel or a heavy bottomed stock pot, pour ghee and olive oil till hot. Splutter jeera, cinnamon, cardamom and fry onion, ginger- garlic paste till brown. Add tomatoes, green chillies,pudina and fry till the raw smell is gone. Now add the yoghurt and all the masala's with some salt. Fry till the masala starts leaving out oil on the sides, add the rajma and mushrooms at this point time and saute till the mushrooms becomes completely dry.Now add the soaked rice and some more salt and mix well. Add water and let it simmer on low heat. When the rice is half done, pour the saffron-milk mixture on top and keep it on dum. I do the dum method by placing aluminium foil on top of the vessel and wrapping it tightly so that no steam could escape and the lid of the vessel on top of that. Just cook the whole dish for another 15- 20 mins till done. After few mins release the foil and fluff the rice with a fork so that the rice dont stick to each other or gets completely mashed up. Finally garnish the rice with coriander leaves and serve it with the Potato raita which completes the PERFECT PAIR ACCOMPANIMENT
The Potato Raita is really a breeze to prepare. I followed Nupur's method of pricking the potatoes and microwaving it for 3-4 mins. Whisk the yoghurt till creamy, I added 2 tbsp Labneh/ Greek yoghurt into this to give it that tangy taste. Into the yoghurt added the boiled cubed potatoes, cumin- coriander powders, 1 tbsp minced pudina, green chillies, salt and garnished off with some paprika.
This perfect pairing made a perfect hearty lunch, dinner and then even my next day's lunch tiffin. Do try it and let me know how you liked it.
Bon Appetit!!
Wednesday, July 29, 2009
Wednesday, July 15, 2009
The PME Syndrome
No I’m not talking about any hormonal changes here :). The title is all about my new recipe which was born out of mere coincidence and minimal ingredients at hand. P.M.E. which is Palak- Mushroom- Egg stir fry is really a time saver recipe and the ingredients fuse together so perfectly creating a blast of flavours. This dish is somewhat similar to Muringaela- mutta thoran (Moringa leaves- Egg fry) which is an occassional dish at my home back in Kerala depending upon the availability of Moringa. I will post the recipe for that very soon after my brief vacation which is approaching very fast (yay…..). I’ve made this on a South Indian note and it is not that spicy as well. You can serve this as a salad or like a side dish with any kind of bread or rice. I feasted mine with some hummous and toasted pita bread. Who said eating healthy is a bland affair? (atleast I think so!!!!!! ;) ). So here goes the recipe………….
Ingredients
Palak/ Spinack - 2 big bunch chopped fine, only the leaves and tender stalks here
Button Mushroom - 10 No.'s chopped into cubes
Eggs - 4
Milk - 2 tbsp
Onion - 2 big finely chopped
Garlic - 3 No.'s finely chopped
Chilli Powder - 2 tsp
Salt to taste
Garam Masala - a pinch for garnish
Scrapped coconut - 1 tbsp for garnish (optional)
Coconut / Olive Oil - 3 tbsp
Method
In a wok, heat oil and splutter the jeera. Add onion and garlic, fry till golden brown. Now add the cubed mushrooms and saute till the water dries off. While doing this, break the eggs into a small bowl, whisk it gently adding milk, salt and chilli powder. Keep it aside till its ready to be poured into the pan. Meanwhile check on the mushroom, put the chopped palak into the mushroom when its dry and add some tumeric and salt and saute till it wilts completely.The palak when wilting will leave water on the sides, saute it till the water dries 'coz the whole mixture might turn out soggy. Finally add the egg mixture, mix well and fry it completely till the eggs are in a scrambled form. Switch off and garnish with garam masala and scrapped coconut (optional).
* You can do wonders with this dish by adding pasta into it topped with some shredded mozarella.
* OR roll this mixture in a roti or tortilla with some yoghurt- tahina mixture for a heart filling sandwich.
* OR you can do as I did- have it with toasted pita and hummous.
Ingredients
Palak/ Spinack - 2 big bunch chopped fine, only the leaves and tender stalks here
Button Mushroom - 10 No.'s chopped into cubes
Eggs - 4
Milk - 2 tbsp
Onion - 2 big finely chopped
Garlic - 3 No.'s finely chopped
Chilli Powder - 2 tsp
Salt to taste
Garam Masala - a pinch for garnish
Scrapped coconut - 1 tbsp for garnish (optional)
Coconut / Olive Oil - 3 tbsp
Method
In a wok, heat oil and splutter the jeera. Add onion and garlic, fry till golden brown. Now add the cubed mushrooms and saute till the water dries off. While doing this, break the eggs into a small bowl, whisk it gently adding milk, salt and chilli powder. Keep it aside till its ready to be poured into the pan. Meanwhile check on the mushroom, put the chopped palak into the mushroom when its dry and add some tumeric and salt and saute till it wilts completely.The palak when wilting will leave water on the sides, saute it till the water dries 'coz the whole mixture might turn out soggy. Finally add the egg mixture, mix well and fry it completely till the eggs are in a scrambled form. Switch off and garnish with garam masala and scrapped coconut (optional).
* You can do wonders with this dish by adding pasta into it topped with some shredded mozarella.
* OR roll this mixture in a roti or tortilla with some yoghurt- tahina mixture for a heart filling sandwich.
* OR you can do as I did- have it with toasted pita and hummous.
Sunday, July 5, 2009
Achamma's Stew: another variation of the Kerala Vegetable Stew
I seriously had no clue what to name this curry. I always called it the Achamma's stew 'coz this is ditto how she makes it for breakfast along with Puttu. I had tons and loads of memories attached with this curry especially as it all revolves around my Achamma (Dad's ever loving MOM). Eventhough she's no more physically on this planet, shes left her indelible footprints around her loved ones in the form of her unconditional love and treasued delectable recipes. She was a woman with a strong willpower who tactfully gave proper guidance and strength to all her eight children and thirteen grandchildren. Well this recipe is posted as an au revoir to all the wonderful memories she envoked in us...................
This dish is another variation to the oh so popular simple Kerala Veg Stew. The only difference is that a mild interesting paste of Green Chillies,Ginger- Garlic and some Garam Masala is added to make it stand out from the ordinary Stew. Its a very easy dish as everything is done on the cooker and gets prepared in a jiffy!
Ingredients
Mixed Vegetables (Potato, Carrot, French Beans, Cauliflower, Sweet Corn) - 3 cups diced and cubed
Onion - 1 big thinly sliced
Tomato - 1 small quartered
Tumeric Powder - 0.5 tsp
Salt to taste
Coconut Oil - As per one's usage
Thin Coconut Milk - 1.5 cups
Thick Coconut Milk - 3/4 cup
Curry Leaves - 2 Sprigs
For the Paste:
Green Chillies - 5 No.'s (can be increased or decreased as per one's taste level)
Ginger - 1 inch piece
Garlic - 2 No.'s
Whole Garam Masala - 2 matchstick size Cinnamon, 4 Cloves, 2 Cardamoms, 1/4 tsp fennel seeds, 1/4 tsp peppercorns
Grind the above to a fine paste with a dash of water.
Method
In a pressure cooker, heat some coconut oil (approx. 2 tbsp), add the finely diced onions and saute till they become transparent. Add the paste into this and fry till the raw smell wears off. Add the tomato and fry till it becomes mushy. Into this point of time, add the veggies, tumeric powder and salt and fry them for 2 mins. Pour the thin coconut milk into this and mix well. Put the lid on and when slow steam starts escaping, its time to put the cooker weight. Let it cook for 2 whistles to be exact. Switch off and let it cool. Open the lid, add the thick version of the coconut milk, check for salt and cook on a low flame. When you start seeing the first bubbles, switch it off completely and add the curry leaves and pour generous amount of coconut oil as garnish.
Ahem!! - The curry can be attacked with Puttu (which is the best), Appam, Iddiyappam, Chapathi, Poori's or even Ghee Rice.
This dish is another variation to the oh so popular simple Kerala Veg Stew. The only difference is that a mild interesting paste of Green Chillies,Ginger- Garlic and some Garam Masala is added to make it stand out from the ordinary Stew. Its a very easy dish as everything is done on the cooker and gets prepared in a jiffy!
Ingredients
Mixed Vegetables (Potato, Carrot, French Beans, Cauliflower, Sweet Corn) - 3 cups diced and cubed
Onion - 1 big thinly sliced
Tomato - 1 small quartered
Tumeric Powder - 0.5 tsp
Salt to taste
Coconut Oil - As per one's usage
Thin Coconut Milk - 1.5 cups
Thick Coconut Milk - 3/4 cup
Curry Leaves - 2 Sprigs
For the Paste:
Green Chillies - 5 No.'s (can be increased or decreased as per one's taste level)
Ginger - 1 inch piece
Garlic - 2 No.'s
Whole Garam Masala - 2 matchstick size Cinnamon, 4 Cloves, 2 Cardamoms, 1/4 tsp fennel seeds, 1/4 tsp peppercorns
Grind the above to a fine paste with a dash of water.
Method
In a pressure cooker, heat some coconut oil (approx. 2 tbsp), add the finely diced onions and saute till they become transparent. Add the paste into this and fry till the raw smell wears off. Add the tomato and fry till it becomes mushy. Into this point of time, add the veggies, tumeric powder and salt and fry them for 2 mins. Pour the thin coconut milk into this and mix well. Put the lid on and when slow steam starts escaping, its time to put the cooker weight. Let it cook for 2 whistles to be exact. Switch off and let it cool. Open the lid, add the thick version of the coconut milk, check for salt and cook on a low flame. When you start seeing the first bubbles, switch it off completely and add the curry leaves and pour generous amount of coconut oil as garnish.
Ahem!! - The curry can be attacked with Puttu (which is the best), Appam, Iddiyappam, Chapathi, Poori's or even Ghee Rice.
Wednesday, June 24, 2009
Potato Okra in an Indian Medley (Aloo- Bhindi)
The versatile vegetable which is the so called POTATO can be paired with any kind of veggie to make a mouthwatering time saving dish. The recipe below is one of the easy dishes I make whenever I am late from office or if I want to make something quick. This is one of my partner's fav dish and the funniest thing is he never gets tired of this so called dish and orders it even for our weekend night out at some vegetarian restaurant. Different people have different kind of approach while making this dish, some would love to make it in North Indian, South Indian or Continental style. Well my version is jotted down below and this recipe is tried and tasted almost every week.
Ingredients
Potato - 2 Large boiled and cubed
Okra/ lady's finger - 2 cups diced lengthwise like 1 inch length
Onion - 2 medium No.'s cubed
Tomato - 2 medium No.'s cubed
Garlic - 2 No.'s roughly chopped
Cumin - 1 tsp
Salt to taste
Mustard Seeds - 1 tsp
Juice of one lemon
coriander leaves - a handful finely chopped
For the Spice Medley:
Coriander Powder - 2 heaped tbsp
Cumin powder - 1 tsp
Chilli Powder - As per one's spiciness, I used 1 tbsp
Garam Masala - 1 tsp
Asafoetida/ Hing - 0.5 tsp
Chat Masala - 1 tsp (optional)
Method
In a large pan or huge wok, heat one tsp oil and fry the Okra nicely till its edges turn brown. Switch off and cool. This method is done to remove the sliminess of the Okra prior to its cooking complete with spices.
Now in the same wok or pan, add oil, crackle up some mustard seeds and cumin. Saute onions till brown and then add the tomatoes. When the tomatoes are almost mushy, add all the powders including salt. Everything should be mixed up nicely till the oil starts leaving the sides of the pan. At this point of time, add the potatoes and Okra and toss evrything nicely till the veggies are coated with the spices and the aroma starts coming out. Switch off and add lemon juice and garnish with coriander leaves and chat masala. You can serve this dry dish with all kinds of rotis or parathas or with a plate of hot steaming rice. A dollop of curd and some pickle on the side would be an added accompaniment.
Ingredients
Potato - 2 Large boiled and cubed
Okra/ lady's finger - 2 cups diced lengthwise like 1 inch length
Onion - 2 medium No.'s cubed
Tomato - 2 medium No.'s cubed
Garlic - 2 No.'s roughly chopped
Cumin - 1 tsp
Salt to taste
Mustard Seeds - 1 tsp
Juice of one lemon
coriander leaves - a handful finely chopped
For the Spice Medley:
Coriander Powder - 2 heaped tbsp
Cumin powder - 1 tsp
Chilli Powder - As per one's spiciness, I used 1 tbsp
Garam Masala - 1 tsp
Asafoetida/ Hing - 0.5 tsp
Chat Masala - 1 tsp (optional)
Method
In a large pan or huge wok, heat one tsp oil and fry the Okra nicely till its edges turn brown. Switch off and cool. This method is done to remove the sliminess of the Okra prior to its cooking complete with spices.
Now in the same wok or pan, add oil, crackle up some mustard seeds and cumin. Saute onions till brown and then add the tomatoes. When the tomatoes are almost mushy, add all the powders including salt. Everything should be mixed up nicely till the oil starts leaving the sides of the pan. At this point of time, add the potatoes and Okra and toss evrything nicely till the veggies are coated with the spices and the aroma starts coming out. Switch off and add lemon juice and garnish with coriander leaves and chat masala. You can serve this dry dish with all kinds of rotis or parathas or with a plate of hot steaming rice. A dollop of curd and some pickle on the side would be an added accompaniment.
Wednesday, June 3, 2009
Soya Masala
I always hated milk and still do. During my pregnancy this dislike back bit me like huge and I had to take some kind of calcium substitute to make up for my 'Milk Hate Policy'. My mom used to make some dishes with soya chunks and always used to emphasise its calcium rich qualities. When I asked my gynaec about this, she gave me a thumbs up and told me to go ahead with soya products. From there on soya was always on my diet one way or another. Tofu, Soya chunks and Soya beans is a must nowadays on my weekly menu. So I have come up with a different kind of recipe for Soya chunks incorporating a Kerala touch here and there. Try this out and do comment on how it went in your kitchen.
Ingredients
Soya Nuggets- 2 cups
Onion - 02 No.'s
Tomato-02 No.'s
Curry leaves - 2 sprigs
Thick coconut milk - 1 big cup
Chilli powder - 1 tsp
Tumeric powder - a pinch
Garam masala - 1 tsp
Marination
Yoghurt - 4 tbsp
Chilli powder - 1.5 tsp
Tumeric powder - 0.5 tsp
Salt as per taste
Method
Boil the soya nuggets for 5 mins, let it cool. Squeeze the water out and marinate them in the above mixture. Keep aside for 10 mins- half an hour.
Fry the nuggets till golden brown, take out and drain the oil from them in a tissue paper and allow them to cool. In the same oil saute onions till pink, add tomatoes and curry leaves. Fry till they start leaving oil on the sides. Add all the powders and cook till the raw smell is gone. Now add the fried soya and mix well. Pour the coconut milk and adjust salt as per one's level. Boil them slightly and switch off till the first bubbles are seen.
This interesting curry can be had with some jeera rice, any kind of pulav or roti's/ bread.
Ingredients
Soya Nuggets- 2 cups
Onion - 02 No.'s
Tomato-02 No.'s
Curry leaves - 2 sprigs
Thick coconut milk - 1 big cup
Chilli powder - 1 tsp
Tumeric powder - a pinch
Garam masala - 1 tsp
Marination
Yoghurt - 4 tbsp
Chilli powder - 1.5 tsp
Tumeric powder - 0.5 tsp
Salt as per taste
Method
Boil the soya nuggets for 5 mins, let it cool. Squeeze the water out and marinate them in the above mixture. Keep aside for 10 mins- half an hour.
Fry the nuggets till golden brown, take out and drain the oil from them in a tissue paper and allow them to cool. In the same oil saute onions till pink, add tomatoes and curry leaves. Fry till they start leaving oil on the sides. Add all the powders and cook till the raw smell is gone. Now add the fried soya and mix well. Pour the coconut milk and adjust salt as per one's level. Boil them slightly and switch off till the first bubbles are seen.
This interesting curry can be had with some jeera rice, any kind of pulav or roti's/ bread.
Wednesday, May 20, 2009
Kozhi Nirachathe (Stuffed Chicken)
This dish is a speciality among Malabar Muslims especially in the Calicut area. Mostly prepared during weddings or salkkaram, the dish occupies central position and is usually complimented with Dum rice or Porotta. I would say you won't be needing any side dishes for this particular recipe as its a whole meal in itself. But if you are so particular that you need to have something with this chicken, just try baked or fried potato wedges instead!! A big thank you to my darling Nads for sharing this with me especially her Mom who with much love has dedicated this dish for my blog. Love you both..........!!! ;-)
I am posting this recipe in the same way I received it. Sorry but no pics as she was saying - "I devoured it as soon as it was made!, so forgot about the snaps". Funny, but it happens all the time honey, hehehe...............
Ingredients
Chicken - one full weighing around 500 - 600g
(please note that the insides of the chicken have to be removed without cutting it.)
Egg - one boiled
Onion - 3 medium sized ones
Tomato - 2 medium sized ones
Cashew / Kishmish - 01 tbsp
Ginger / Garlic Paste - 02 tsp
Oil - as per requirement
green chillies - 2 nos cut into small pieces
Red chilli powder (kashmiri) - 1 tbsp
Coriander powder - 3 tbsp
Garam Masala - 1/4 tsp
salt - to taste
water - 1 cup
Method
Saute the onion in some oil until golden brown. Medium roast the cashew and raisins. Keep it aside. Take the chicken and line them with a knife as how is done for frying fish. Put the boiled egg, and the above mentioned items in to the inside of the chicken. Once this is done tie the legs of the chicken with a clean thread.
Take a fairly large dish like Chinese Wok and pour some oil. Saute the ginger- garlic paste and the sliced green chillies. Slice the remaining one onion and two tomatoes and add to the above. add the chilli powder, corriander powder, garam masala and salt and stir for about 10 - 15 seconds. Then add the water. Once it starts boiling, put the chicken into this gravy. Allow it cook in very low flame for around 20 minutes. Flip the chicken over after 10 minutes in order to cook both sides. Once the gravy has thickened and the chicken looks cooked, receive it from the stove. Serve on to a serving dish and slice the yummy bird according to convenience.
Voila!! its ready to be attacked.
Courtesy: Nadia & her Mom (thanks aunty..)
I am posting this recipe in the same way I received it. Sorry but no pics as she was saying - "I devoured it as soon as it was made!, so forgot about the snaps". Funny, but it happens all the time honey, hehehe...............
Ingredients
Chicken - one full weighing around 500 - 600g
(please note that the insides of the chicken have to be removed without cutting it.)
Egg - one boiled
Onion - 3 medium sized ones
Tomato - 2 medium sized ones
Cashew / Kishmish - 01 tbsp
Ginger / Garlic Paste - 02 tsp
Oil - as per requirement
green chillies - 2 nos cut into small pieces
Red chilli powder (kashmiri) - 1 tbsp
Coriander powder - 3 tbsp
Garam Masala - 1/4 tsp
salt - to taste
water - 1 cup
Method
Saute the onion in some oil until golden brown. Medium roast the cashew and raisins. Keep it aside. Take the chicken and line them with a knife as how is done for frying fish. Put the boiled egg, and the above mentioned items in to the inside of the chicken. Once this is done tie the legs of the chicken with a clean thread.
Take a fairly large dish like Chinese Wok and pour some oil. Saute the ginger- garlic paste and the sliced green chillies. Slice the remaining one onion and two tomatoes and add to the above. add the chilli powder, corriander powder, garam masala and salt and stir for about 10 - 15 seconds. Then add the water. Once it starts boiling, put the chicken into this gravy. Allow it cook in very low flame for around 20 minutes. Flip the chicken over after 10 minutes in order to cook both sides. Once the gravy has thickened and the chicken looks cooked, receive it from the stove. Serve on to a serving dish and slice the yummy bird according to convenience.
Voila!! its ready to be attacked.
Courtesy: Nadia & her Mom (thanks aunty..)
Thursday, May 7, 2009
Parippu Pradhaman
I am sooo happy and excited today 'coz my blog got enlisted in 'The Foodie Blogroll' that means formally its an invitation to the blogging world of gastronomy (You can check the special widget on the right hand side of this page). So I am celebrating this moment by posting this special sweet dish.
This protein dessert is a very popular dish in Kerala especially during festivals and wedding. No milk and sugar is added instead the dal is cooked in jaggery syrup and garnished with ghee-fried coconut slices and cashews. This payasam/ kheer/ pradhaman can be had by any sweet tooth even a diabetic because of the jaggery factor!!!! So dig in and NJOI.......!!! :P
Ingredients:
Green Gram Dal - 1 cup
Jaggery - 5 blocks (depending on one's sweetness level)
Light Coconut Milk - 2 cup
Thick Coconut Milk - 1 cup
Cardamom Powder - 1 tsp
Coconut slices - 2 tbsp
Cashews - 7-8
Ghee - 1 tbsp (for frying)
Method
Finely roast the dal till brown, filter out any dirt or stones, wash them well. Pressure cook for 3 whistles, when the steam is released add the jaggery syrup (The jaggery blocks should be diluted with hot water till a thick syrup like consistency is reached). Add the light coconut milk and let it come to a final boil. At this stage, thick coconut milk and cardamom powder should be added. When the payasam is almost warm and beginning to boil, switch it off. Fry the coconut pieces and cashews in ghee till they turn golden and garnish with sweet tender love. :)
This protein dessert is a very popular dish in Kerala especially during festivals and wedding. No milk and sugar is added instead the dal is cooked in jaggery syrup and garnished with ghee-fried coconut slices and cashews. This payasam/ kheer/ pradhaman can be had by any sweet tooth even a diabetic because of the jaggery factor!!!! So dig in and NJOI.......!!! :P
Ingredients:
Green Gram Dal - 1 cup
Jaggery - 5 blocks (depending on one's sweetness level)
Light Coconut Milk - 2 cup
Thick Coconut Milk - 1 cup
Cardamom Powder - 1 tsp
Coconut slices - 2 tbsp
Cashews - 7-8
Ghee - 1 tbsp (for frying)
Method
Finely roast the dal till brown, filter out any dirt or stones, wash them well. Pressure cook for 3 whistles, when the steam is released add the jaggery syrup (The jaggery blocks should be diluted with hot water till a thick syrup like consistency is reached). Add the light coconut milk and let it come to a final boil. At this stage, thick coconut milk and cardamom powder should be added. When the payasam is almost warm and beginning to boil, switch it off. Fry the coconut pieces and cashews in ghee till they turn golden and garnish with sweet tender love. :)
Sunday, May 3, 2009
Tapioca Masala Curry
Tapioca or kappa is a starchy vegetable which is a staple diet and poor man's food in Kerala. It is commonly available and widely grown in almost everyone's vegetable garden. The vegetable is used in many forms like powdered, dried, steamed and fried like chips. More info about this veggie can be found here
Tapioca Masala Curry is a must try when you are exhausted from the conventional Potato or Veggie Masala Curry. So here goes the recipe:
Ingredients:
Tapioca diced into cubes - 2 cups
Onion - 2 No.'s cut into cubes
Tumeric powder- 1 tsp
Salt to taste
Curry leaves - 2 sprigs
Coconut Oil - for garnish, as per one's taste level
Masala Paste
Coriander Seeds - 3 tbsp
Red Chillies - 6 No.'s
Garam Masala - 1 tsp
Coconut- one handful (optional)
Ginger- Garlic paste - 2 tsp
Shallots - 6 No.'s
~ Dry roast the above except garam masala and coconut and grind everything to a smooth paste. Keep aside
Method:
Boil the tapioca and onions with tumeric powder and salt. It should boil up to a mushy state. Then add the ground masala and let it come to a good boil, keep stirring in between. Garnish with coconut oil and curry leaves. Its that simple!!!!!!
This dish is best served with appam, chapathi, puttu, porotta or plain rice. You can substitute tapioca with any kind of tuber vegetable.
Tapioca Masala Curry is a must try when you are exhausted from the conventional Potato or Veggie Masala Curry. So here goes the recipe:
Ingredients:
Tapioca diced into cubes - 2 cups
Onion - 2 No.'s cut into cubes
Tumeric powder- 1 tsp
Salt to taste
Curry leaves - 2 sprigs
Coconut Oil - for garnish, as per one's taste level
Masala Paste
Coriander Seeds - 3 tbsp
Red Chillies - 6 No.'s
Garam Masala - 1 tsp
Coconut- one handful (optional)
Ginger- Garlic paste - 2 tsp
Shallots - 6 No.'s
~ Dry roast the above except garam masala and coconut and grind everything to a smooth paste. Keep aside
Method:
Boil the tapioca and onions with tumeric powder and salt. It should boil up to a mushy state. Then add the ground masala and let it come to a good boil, keep stirring in between. Garnish with coconut oil and curry leaves. Its that simple!!!!!!
This dish is best served with appam, chapathi, puttu, porotta or plain rice. You can substitute tapioca with any kind of tuber vegetable.
Monday, April 13, 2009
Mulakooshiyam a.k.a. Koonu Parippu/ Mushroom Dal
This dish is a life saver in our busy lives coz its sooooooooo easy to prepare yet tasty. This dal is a signature Malabar/ Palakkadan dish coming from the Nair community. This is a seasonal dish and you could experiment with other veggies like yellow/ kerala cucumber, pumpkin, ashgourd, bottlegourd, raw papaya, snakegourd or even plain onions or shallots. You can serve this simple curry with plain rice or chapathi's. Ode to my Amma who is a regular maker of this dish and for adding a new tinge to this curry always!!!! :-D
Ingredients
Button/ Portabello Mushrooms/ or any veggie mentioned above - 1 cup cut into chunks
Shallots - 10- 12 Nos
Moong Dal/ Sambhar (Tuvar) Dal - 1 cup
Tumeric Powder - 1 tsp
Curryleaves - 2 sprigs
Coconut Oil - 1 tbsp or as per one's requirement
Salt to taste
Grind to a smooth paste:
Shallots - 6
Red Chillies - 4 Nos or depending on one's spice level
Tumeric Powder - a pinch
Method
Wash and boil Moongdal in a cooker till soft and mushy. It takes about 3-4 whistles. When the pressure is released, mash the dal and add the mushrooms and onions along with the chilli paste, tumeric powder and salt. Close the lid again and pressure cook it for 2 whistles. When the steam is released, add curry leaves and drizzle coconut oil. You will know your curry had reached the right note when a heavenly smell will waft across your kitchen.
Serve it along with plain rice and some nice uppumanga chutney (recipe posted before this entry).
Ingredients
Button/ Portabello Mushrooms/ or any veggie mentioned above - 1 cup cut into chunks
Shallots - 10- 12 Nos
Moong Dal/ Sambhar (Tuvar) Dal - 1 cup
Tumeric Powder - 1 tsp
Curryleaves - 2 sprigs
Coconut Oil - 1 tbsp or as per one's requirement
Salt to taste
Grind to a smooth paste:
Shallots - 6
Red Chillies - 4 Nos or depending on one's spice level
Tumeric Powder - a pinch
Method
Wash and boil Moongdal in a cooker till soft and mushy. It takes about 3-4 whistles. When the pressure is released, mash the dal and add the mushrooms and onions along with the chilli paste, tumeric powder and salt. Close the lid again and pressure cook it for 2 whistles. When the steam is released, add curry leaves and drizzle coconut oil. You will know your curry had reached the right note when a heavenly smell will waft across your kitchen.
Serve it along with plain rice and some nice uppumanga chutney (recipe posted before this entry).
Thursday, April 9, 2009
Uppumanga Chammanthi/ Brined Mangoes Chutney
Ingredients
1. Uppumanga/ Brined Mangoes - 2 Nos
2. Green Chillies - 5 Nos
3. Ginger - small 1" inch piece
4. Shallots - 5 Nos
5. Coconut - one handful
6. Yoghurt/ Curd - 1 cup
7. For Tempering/ Tadka:
Mustard Seeds - 1 tsp
Red Chillies - 2 Nos
Curry Leaves - one sprig
Method
Grind the items listed from 1-5. Mix this chutney in the yoghurt/ Curd and keep aside. Temper the items listed under item 7 and pour it over the yoghurt mixture.
This dish is best when had with plain rice, upperi/ thoran and some kondattam/ varaval by the side.
1. Uppumanga/ Brined Mangoes - 2 Nos
2. Green Chillies - 5 Nos
3. Ginger - small 1" inch piece
4. Shallots - 5 Nos
5. Coconut - one handful
6. Yoghurt/ Curd - 1 cup
7. For Tempering/ Tadka:
Mustard Seeds - 1 tsp
Red Chillies - 2 Nos
Curry Leaves - one sprig
Method
Grind the items listed from 1-5. Mix this chutney in the yoghurt/ Curd and keep aside. Temper the items listed under item 7 and pour it over the yoghurt mixture.
This dish is best when had with plain rice, upperi/ thoran and some kondattam/ varaval by the side.
Monday, April 6, 2009
The Four Dal "Adai"/ "Adathatti"
Ingredients
Tuvar/ Sambhar Parippu - 1 cup
Green gram/ Cherupayar Parippu - 1 cup
Channa Dal - 1 cup
Uzhunnu Parippu/ Urad Dal - 1 cup
Dosa/ Basmati Rice - 1 cup
Red chillies - 8-10 Nos
Black Peppercorns - 0.5 tsp
Curry Leaves - 3 sprigs
Asafoetida - 1 tsp
Salt to taste
Vegetable/ Coconut/ Gingelly Oil - as per one's desire
Method
1. Soak the four dals and rice in water for 2-3 hours.
2. Grind them to a coarse batter, the consistency should not be fine like Idli batter i.e. it should be crunchy.
3. Now add asafoetida, red chillies, curry leaves and salt. you dont need to ferment it like the normal dosa batter. Prepare the batter in a dosa/ pancake style till crispy by smearing oil all the over the sides and centre . Serve this dosa with a steaming hot cup of tea and if you are particular about sidedish for this dosa, I would advise avial or plain jaggery to go with it. I might post Avial recipe in the coming days as Vishu is fast approaching, so wait and watch for a sumptuous Vishu spread in 'BORN FOODIE'.
Tuvar/ Sambhar Parippu - 1 cup
Green gram/ Cherupayar Parippu - 1 cup
Channa Dal - 1 cup
Uzhunnu Parippu/ Urad Dal - 1 cup
Dosa/ Basmati Rice - 1 cup
Red chillies - 8-10 Nos
Black Peppercorns - 0.5 tsp
Curry Leaves - 3 sprigs
Asafoetida - 1 tsp
Salt to taste
Vegetable/ Coconut/ Gingelly Oil - as per one's desire
Method
1. Soak the four dals and rice in water for 2-3 hours.
2. Grind them to a coarse batter, the consistency should not be fine like Idli batter i.e. it should be crunchy.
3. Now add asafoetida, red chillies, curry leaves and salt. you dont need to ferment it like the normal dosa batter. Prepare the batter in a dosa/ pancake style till crispy by smearing oil all the over the sides and centre . Serve this dosa with a steaming hot cup of tea and if you are particular about sidedish for this dosa, I would advise avial or plain jaggery to go with it. I might post Avial recipe in the coming days as Vishu is fast approaching, so wait and watch for a sumptuous Vishu spread in 'BORN FOODIE'.
Sunday, April 5, 2009
Malai Mushroom- Paneer
Ingredients
Button Mushrooms (sliced) - 15 No.
Paneer/ Cottage Cheese/ Tofu (diced) - 10 No.
Thinly sliced Onions - 2 cups
Finely chopped Tomato - 1 cup
Half inch ginger- finely chopped
Garlic Pods- 3 No.
Green Chillies(slitted)- 5 No.
Fresh Cream - 3 tbsp
Tomato Paste - 2 tbsp
Turmeric Powder - 0.5 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Coriander leaves for garnish
Method
Heat oil in a pan, add ginger, garlic and onions, fry till golden brown. Mix all the spice powders nicely with 2 tbsp water to make a paste and pour into the onion mixture and stir for 3 mins. Add green chillies and salt and cook for few secs. Finally add the tomato paste and tomatoes and fry till oil starts to form at the ends. At this point of time add the malai and Paneer, mix well to form a thick gravy.
Switch off and garnish with coriander leaves. This dish is best eaten with North Indian breads or Plain/ Flavoured rice.
Button Mushrooms (sliced) - 15 No.
Paneer/ Cottage Cheese/ Tofu (diced) - 10 No.
Thinly sliced Onions - 2 cups
Finely chopped Tomato - 1 cup
Half inch ginger- finely chopped
Garlic Pods- 3 No.
Green Chillies(slitted)- 5 No.
Fresh Cream - 3 tbsp
Tomato Paste - 2 tbsp
Turmeric Powder - 0.5 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Coriander leaves for garnish
Method
Heat oil in a pan, add ginger, garlic and onions, fry till golden brown. Mix all the spice powders nicely with 2 tbsp water to make a paste and pour into the onion mixture and stir for 3 mins. Add green chillies and salt and cook for few secs. Finally add the tomato paste and tomatoes and fry till oil starts to form at the ends. At this point of time add the malai and Paneer, mix well to form a thick gravy.
Switch off and garnish with coriander leaves. This dish is best eaten with North Indian breads or Plain/ Flavoured rice.
Tuesday, March 31, 2009
Dear Blog- mates,
Its been awhile since I wanted to start this much loved activity of blogging and that also in an area where most of my interests lie. 'The Chronicles of an Indian Foodie' was born while blogging for 'Born Foodie' (Wordpress). During my process of starting this whole exercise i.e. during my initial research I happened to come across a beautiful food related article in Times of India where they have tried to define the term- FOODIE. Its an interesting read, but for my lazy readers here's a snapshot of what the whole article meant:
What on earth is a Foodie, you may ask? You are, if you are not only interested in eating food, trying new cuisines but also talking about it and doing what you are doing now... reading about it.
Well folks, that's my first blabbering in short. The rest is what comes along or goes through my mind or some finger lickin' activity in my kitchen.........!!
Its been awhile since I wanted to start this much loved activity of blogging and that also in an area where most of my interests lie. 'The Chronicles of an Indian Foodie' was born while blogging for 'Born Foodie' (Wordpress). During my process of starting this whole exercise i.e. during my initial research I happened to come across a beautiful food related article in Times of India where they have tried to define the term- FOODIE. Its an interesting read, but for my lazy readers here's a snapshot of what the whole article meant:
What on earth is a Foodie, you may ask? You are, if you are not only interested in eating food, trying new cuisines but also talking about it and doing what you are doing now... reading about it.
Well folks, that's my first blabbering in short. The rest is what comes along or goes through my mind or some finger lickin' activity in my kitchen.........!!
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