My Food Treats

Nadan Chemeen Varuthathu / Kerala Prawn Fry

2015-07-03T12:11:00.001+05:30

Prawn fry is one of the favorite appetizer dish in Kerala. Fresh prawns marinated with spices and fried in coconut oil. Yumm! My hubby went with his friend to get fresh catch from a nearby town. This prawn fry is prepared in Kerala Style. It is perfect as an apetizer or as a side dish with rice. This is done with basic marination.

INGREDIENTS
Prawns - 200 g cleaned and deveined (weight after cleaning)
Kashmiri Chilly Powder - 11/2 tbsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/2 tsp
Cornflour - 1 tsp
Salt - 1 tsp or to taste
Lime - 1/2
Water - 3 tbsp
Coconut Oil - 4 tbsp
Curry Leaves - 2 sprigs

Method

In a plate mix all the dry ingredients - red chilly powder, turmeric, pepper, cornflour, salt.

Squeeze the lime juice into this.

Add water and make a paste.

Marinate the cleaned prawns with this masala.

Keep aside for 15 minutes.

Heat the coconut oil in a wide pan to shallow fry prawns.

Add in few curry leaves (1 sprig).

When oil is hot slowly place the prawns in it.

Cook on medium high flame for just 2 minutes and flip the prawns.

Fry for another 2 minutes. Do not over cook the prawns as it will become rubbery.

Remove the prawns on to a plate lined with kitchen roll.

Transfer it to a plate and garnish with few curry leaves.

Serve hot as an appetizer.

Tips:
Cornflour is added as a binding agent.
Add water as required to make a thick paste.
Adjust spice level as per taste.

Dorayaki / Japanese Pan Cakes / Dora Cake

2015-06-16T10:09:00.002+05:30

If you have little kids at home, I am sure you are aware of Dora cakes. One of the famous cartoon character Doraemon's favorite snack. It is a Japanese pancake made of 2 equal size pancakes with bean filling or a sweet filling. It is a favorite among Japanese adults and kids. It's a yummy snack for kids and adults.A simple recipe that can be made in 30 minutes.

Kids are a big fan of the cat robot Doraemon. My son has been telling me to make Dora cakes. I used to laugh it off thinking it is just a cartoon. I thought that there may not be a cake in that name. I was so thrilled when I came across this recipe on cafegarima. The actual recipe is adapted from Just one cookbook.

This pancake can be made as a snack item for kids to school. It is traditionally supposed to be made with sweet bean paste. In Japanese 'Dora' means gong a musical instrument. The pancake is in the shape of a gong. ' Yaki' means cooked or grilled. So go ahead and surprise your kids!

Dorayaki / Japanese Pan cake / Dora Cake

INGREDIENTS
Eggs - 4 large
Sugar - 140 g
Honey - 2 tbsp
All purpose flour - 160 g
Baking powder - 1 tsp
Water - 1 tbsp
Vegetable Oil - 1 tsp

METHOD
In a wide bowl add in sugar, honey and eggs. Mix it with a whisk till its fluffy.
In a separate bowl, tip in the flour and the baking powder. Mix with a spoon.
Pass through a sieve in to the egg mixture.
Mix well with the whisk. It will become very smooth and shiny batter.
Place it in the fridge for 15 minutes.
Heat a small pan on medium low flame. Take one tbsp vegetable oil and smear on the pan.
Take a piece of kitchen tissue and wipe off the oil.
Remove the pancake mix from the fridge and mix well. Depending on the size of the eggs and flour used add one tbsp water (maximum 2 tbsp) to reach flowing consistency.
Scoop a ladle ( 3 tbsp measure ) and pour it onto the heated nonstick pan.
Let it cook for a minute until you see bubbles.
Flip the pancake and cook for approximately 20 seconds.
Remove the pancake from the pan and transfer it to a plate.
Cover it with a damp towel to avoid it from drying.
Make sandwiches using red bean paste or nutella or cream.
If you would like to use it later wrap it in a plastic shrink wrap and store in a cool place.

Tips:
1. Always fluff up the all purpose flour before measuring.
2. If you don't have a kitchen scale then fluff flour and measure 1 1/3 cup.
3. Use 4 large eggs.
4. Use fresh stock of baking powder.
5. Make sure the flame is on medium low or lower. I kept it on low flame. Flip it in one minute else it will get burnt.

Schezwan Vegetable Fried Rice

2015-06-11T10:04:00.000+05:30

Schezwan Fried Rice is a famous recipe from the Indo Chinese Cuisine. It seems to have originated from the Sichuan province of China. It is made with sichuan pepper. But we substitute it with red chillies in India. I suggest you make schezwan sauce at home because it is the best. It is better to avoid the preservatives and taste enhancers like ajinamoto in store bought sauces. This is an easy sauce to make with easily available ingredients.

SCHEZWAN VEGETABLE FRIED RICE

INGREDIENTS

Basmati Rice - 500 g
Dried Kashmiri Chilly (whole) - 25 g (15 nos)
Garlic cloves - 15 g (12 nos) + 45 g (1/4 cup finely chopped)
Chopped Ginger -1/4 cup loosely packed
Tomato Puree - 75 g ( 1 1/2 medium tomato)
Water - 2 cups + to cook rice
Onion - 200 g (2 1/2 medium size finely chopped )
Vinegar - 1 1/2 tbsp
Sugar - 3 tbsp
Salt - 1 1/2 tsp for sauce + 1/2 tsp for vegetables + as required for rice
Oil - 3 tbsp for schezwan sauce + 2 tbsp for rice
Carrot - 140 g ( 1 cup finely chopped )
Beans - 90 g ( 1 cup finely chopped )
Cabbage - 1 cup ( finely chopped )
Soya Sauce - 1 1/2 tsp
Spring Onion - 35 g ( 1/2 cup )

METHOD
To make Schezwan Sauce:
In a small pan pour 2 cups water, add in the dry Kashmiri chillies (after removing stalk), 15 g garlic and boil for 10 minutes on medium high flame.
Strain out the water into a bowl and grind the chilly mix with 2 tbsp of water into a fine paste.
Transfer the paste into a bowl and keep aside.
Finely chop onion, ginger , garlic and onion.
Grind the tomato in a blender. Pulse it 3 times.
Take oil in a pan and place it on high flame. Add chopped ginger and garlic. Keep stirring. Saute until the raw smell disappears. Do not over fry them.
Add onion, tomato puree, salt and sugar and saute it.
Add the chilly paste with a little water(from the bowl) and cook it for few minutes till it thickens. Check salt.
Finally add soya sauce, vinegar and simmer for 3 minutes. Remove and keep aside to cool.

To prepare Schezwan Fried Rice:
Wash and soak rice for 1/2 hour. Strain and keep aside.
To prepare rice bring a pan of salted water to boil. Add in the rice and let cook.
When rice is almost cooked ( it should be slightly grainy) transfer it into a strainer, pour in cold water to cool and set aside. When cool fluff it up with a fork.
Finely chop cabbage, carrot and beans.
Take 2 tbsp oil in pan.
Saute carrot and beans until its still crunchy.
Add cabbage and little salt. Saute.
Now add the schezwan sauce and mix well.
Tip in the rice and toss well until its nicely mixed and the rice coated well with the schezwan sauce.
Finally add spring onions.
Serve with gopi manchurian or any Indo Chinese gravy.

Cooking Tips:

Schezwan sauce can be prepared in advance and stored in an airtight container and refrigerated.
Adjust the level of water required. Add little water at at a time to cook till the right thick consistency is reached.
Kashmiri Red Chillies are less spicy but has a good rich red colour.
Do not over cook the rice else it will become sticky.

Kallumakkaya Achar / Mussels Pickle Version 2

2015-06-06T20:59:00.002+05:30

Mussels pickle is a speciality of Malabar region. It is seasonal in their availability. It is a very tasty pickle and can be stored for a long time. Kerala Cuisine is known around the world for its hot and spicy dishes. It is also well known for its sea food delicacies. Sea food dishes from mussels, prawns, oysters are all time favorites of the people of Malabar.

I have made a different style of mussels pickle before as my 100th post. It is a dry version.Try this too. It will surely tingle your taste buds. Happy weekend!

Kallumakkaya Pickle / Mussels Pickle

INGREDIENTS
Makes approximately 620 g pickle

Kallumakkaya / Mussels - 162g (36 nos)
Shallots - 83 g (10 large shallots)
Ginger - 28 g (4'' Piece) cut into juliennes
Green Chilly -23 g (10 nos)
Curry Leaves - 2 sprigs
Garlic - 30 g
Gingelly Oil - 100 ml + 1 tbsp
Dates - 105 g (18 nos)
Vinegar - 1 cup
Turmeric Powder - 1/4 tsp
Red Chilly Powder - 2 tsp + 2 tbsp
Salt - 1/4 tsp+ 5 tsp or as required
Boiled and cooled water - 1/2 cup
Pickle Powder - 4 tbsp
Sugar - 1 tbsp
Fenugreek - 1 tsp
Split Mustard seeds - 1 1/2 tbsp

METHOD

Clean the outer shell of the mussels using a knife or brush. Pull away the byssus thread of the mussels.Wash them.

In a pan place these mussels. Close it with a lid and cook on high flame. There is no need to add water as mussels release water.

Cook mussels for 10 minutes. The shells will open.

Open the shells. Hold one half of a shell to remove the flesh. Discard the shell. Clean the blackish color dirt.

Wash it once in water and strain.
Add 2 tsp chilly powder and 1/4 tsp salt to the mussels.
In a pan add in the vinegar and turmeric. Bring it to a nice boil and let cool.

Once the vinegar is cool to touch pit the dates and soak in vinegar.

Slightly warm the fenugreek on a pan with no oil. Powder it and keep aside.

In a pan add approximately 60 ml gingelly oil and shallow fry the mussels for approximately 3 minutes tossing in between. Do not over fry them.

Remove it with a slotted spoon and transfer it to a plate lined with kitchen roll.

In the same oil fry the shallots, green chilly, curry leaves and ginger.Fry it till crisp (for approximately 7 minutes on medium flame). Just before removing the pan from the stove add garlic. Saute and remove with a slotted spoon. Transfer it to a plate lined with kitchen roll.

Heat a pan add the pickle powder and 2 tbsp chilly powder and saute till the raw smell of the powder is gone. (No oil required)

Grind the dates along with the vinegar to a paste.

Now mix all the ingredients.Add the paste to the pan / bowl with the dry powders.
Slightly warm and pour in the remaining oil.

Add in the onion mix, fried mussels, sugar, fenugreek powder, split mustard seeds, water and salt.

Let it cook for a minute on low flame. Stir well. Check salt.

Let cool and transfer it to a sterilized pickle jar.
Warm another tbsp of oil. Cool it and pour on top of the pickle. This will protect the pickle from getting spoiled.
If you are transfering to a bharani wrap a muslin cloth (dipped in vinegar and squeezed) around the vessel then place the lid.
The pickle is ready for use after 3 days or a week.

Cooking Tips:
Use small fresh mussels.
Add salt with care as the mussels will have salt in it. A little extra can be added the next day.
Reduce the amount of chilly if you like it less spicy.
I used Eastern Pickle Powder.
Make sure that there is no moisture in the vessel / bharani you transfer the pickle.
It can be used right away but better if you can keep it for a week and then use. The spices blends in.

Ragi Dosa / Whole Millet Crepes

2015-05-24T10:59:00.001+05:30

Ragi / Finger Millet is a powerhouse of nutrients. I don't know how many people are aware of the health benefits of ragi. In south India it is a staple food and is consumed in many ways starting from childhood. Babies are fed ragi porridge from the time they are 6 months old daily. It is gluten free and easily digestible for kids. It makes their bones strong and help them grow. There are different varieties of recipes with ragi. In Kerala we make Puttu, Porridge, Ada, Roti, Idiyappam with ragi. Ragi can be washed, dried, powdered and stored in airtight jars. Today my recipe is ragi dosa. My kids had it without any fuss. I am a happy mom :)

RAGI DOSA

INGREDIENTS

Whole Ragi/ Finger Millet - 1 cup

Whole Skinned Urad Dal/ Whole Skinned Black Lentils - 1/3 cup
Uluva / Fenugreek - 1 tbsp

Water - to soak and 1 cup to grind

Ghee - for drizzling on dosa

Salt - as required

METHOD

Soak ragi and fenugreek together.
Soak urad dal separately for minimum 2 hours .

Grind the dal first. Add in very little water.

When the urad dal is smooth to touch add in the soaked ragi fenugreek mix and grind adding water as required.

Keep aside the batter for 4 hours.

Add the required salt and make dosas.

Heat a non-stick pan / caste iron griddle. If you are using a cast iron griddle then smear it with little oil using a kitchen tissue or a piece of cut onion. Reduce flame.

Pour a laddle of batter in the middle of the pan.

Using the bottom of the laddle spread the batter starting from the middle of the pan in circular motion until the batter has spread to the edges of the pan. Do not use much pressure.

Increase the flame to high.Add little ghee for frying.

Cook until the bottom of the batter has browned to your preference and the top has become firm.

When the edges start leaving the pan flip the dosa using a spatula and cook on low flame for 10 seconds.

Flip it back again. Lift the dosa and transfer to a plate.

Repeat the same with the rest of batter.

Serve hot with coconut chutney.

Tips:

1. Ragi can be ground without soaking. But it is better to soak the urad dal (with atleast water approximately one inch above it) at least for an hour. Do not soak it for too long.

2.You can grind ragi separately. And then add it to the ground dal.
3.The consistency of the batter should be thinner than idli batter and not too runny. If the batter is too thick add little water to get the right consistency. So it is better to add only as much water that is required to grind it. Water can be added later also.
4. The griddle temperature should be right. If it is too hot you will not be able to spread the batter. If you have seen dosas made in open kitchen restaurants you will see that water is splashed on the griddle, wiped clean and then the dosa batter is poured.
5. If you have difficulty removing the dosas from the cast iron griddle smear little gingelly oil on it and wipe off with a kitchen tissue. Or dip a piece of onion in this oil and smear on it.
6. If you are making paper dosa just scrape off the excess batter from top of the dosas and there is no need to flip it. Just roll it once done.
7. It is better to have these crisp dosas as soon as you make it. The more you keep it, dosas become soggy and lose their crispiness.
8. Do not use the cast iron griddle used to make dosas for any other cooking purposes.
9.You can refrigerate the batter and use it for 2 days. But make sure you bring it back to room temperature before making dosas.

Beetroot Cutlets

2015-05-21T09:56:00.000+05:30

Cutlets are one of the favorite evening snack for everyone in the family. Cutlets are the best way to hide different veggies inside a tasty patty. Kids love them. There are different versions of cutlets. We make vegetable cutlets, Chicken Cutlets, Fish cutlets and sprouts cutlets too. This is an easy snack to make for guests. I make them for my guests. Its their request that this should come on my blog.

BEETROOT CUTLETS

INGREDIENTS

Beetroot - 400g
Potato - 350g
Onion - 1 cup finely chopped
Ginger garlic paste - 1 1/2 tsp
Coriander Leaves - 2 tbsp
Green Chilly - 2 finely chopped
Egg white - of 1 egg
Salt - 1 1/4 tsp or to taste
Kashmiri Chilli Powder - 1 tsp
Meat Masala / Vegetable Masala - 3 tsp
Bread Crumbs - as required to coat the cutlets
Oil - for deep frying and sauteing

METHOD
Wash the potato and beetroot well. Pressure cook them (with enough water so that it sinks) till soft.
Heat 2 tbsp oil in a kadai. Add in the ginger garlic paste. Stir well.
Add in the onions and green chilly.
When slightly brown add in the chilly powder and meat /vegetable masala.
Saute for a minute.
Add salt.
Peel the beetroot and potato.
Mash the potatoes.
Chop the beetroot roughly and pulse it in a chopper or mixie.
Add the mashed beetroot and potato to the masala in the kadai.
Saute till it becomes dry.
Transfer to a bowl. Add in the coriander leaves. Mix well. Add salt if required.
If the mix is still not tight add in little bread crumbs.
Take a small portion (size of a table tennis ball) in your palm. Roll it into a ball.
Dip it in the egg white / oil so that it coats well on all sides.
Take bread crumbs in a small plate.
Press this cutlet ball in the bread crumbs. Pat to coat evenly on both sides. Place it on a plate.
This way repeat till the masala is over.
Deep fry the cutlets.
For healthier version shallow fry it. Heat oil in a wide pan with sides.
Place the cutlets around the pan on the sides. Avoid keeping in the center. It may get burnt easily.
Flip it when it turns golden brown.
Serve it hot with homemade tomato ketchup and tea.

Tips:
1)I usually make excess bread crumbs and keep in the freezer. This way I don't have to waste time making it the day I make cutlets. You can also use store bought bread crumbs. There are 2 ways to make it at home. One is to tear the bread into pieces, toast and then powder it in a dry mixie / food processor. Else place the bread in the freezer for an hour and then powder it. You can use rusk too but it will be sweet. Bread crumbs are softer.
2) Vegetarians can use oil to coat the cutlets or just dab some water on the cutlets and then coat the cutlets with breadcrumbs.
3) You can shallow fry/ grill for a healthier version. In case you are running out of time then deep fry the cutlets.
4) The amount of bread crumbs depends on the cooked potato and beetroot. If there is more water content in the masala then you need to add more crumbs to tighten the mix else the cutlet will break while cooking.
5) The time taken to cook the beetroot depends on its size. Pressure cook till you hear 4 whistles. When the pressure is gone insert a skewer in the beetroot to check if it is cooked. Else cook again till you hear 2 whistles.
6) This is a medium spicy cutlet. Increase or decrease the spice level as per your choice.

Cashew and Saffron Welcome Drink

2015-02-25T16:24:00.003+05:30

Holidays are going to start soon!!! Being a mother of 2 boys I am thinking of ways to keep them entertained and feed them nutritious food. Here is a simple recipe which you can make for kids and even for sudden guests at home. There is a subtle flavour of cardomom and cashews. And when topped with saffron threads its like icing on the cake.

INGREDIENTS
Recipe Source: Chef Vikas Khanna

Cashews - 6 tbsp
Sugar - 3 tbsp
Cardamom Seeds - 1 tsp (I used 2 pods)
Milk - 3 cups
Saffron threads - to garnish

METHOD

Powder the first 3 ingredients.
Add in the milk and blend until smooth.
Strain and serve garnished with saffron threads.

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (or anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com.

All pictures on this blog are copyright protected.

Thank you!

Kerala Style Egg White and Peas Masala

2015-02-12T09:53:00.001+05:30

Egg and peas cooked with spices is a delicious side dish with Indian rotis. It also tastes well with Appam. So if you are used to just making stu every time, try this different recipe. Onion, ginger, garlic, chilly and tomato are sauteed in a caste iron wok and then the spices are added. I used the egg whites only. If you like use the whole egg. This is a typical Kerala style dish. The peas with a slightly sweet taste balances the spice level. The same combination is made even with coconut milk. This is the curry usually served in restaurants for breakfast. This is my hubby's favorite dish. It is very difficult to satisfy his palate.The combination of eggs and peas sounds weird but trust me it is yummy! So what are you waiting for? Make this and get your taste buds ready for some good eats!

EGG WHITE AND PEAS MASALA

INGREDIENTS

Eggs - 6
Onion - 8 large (weighs approx 750g)
Garlic - 10 cloves
Ginger - 1 tbsp finely chopped
Green Chilly - 5 slit into half
Tomato - 2 medium sized
Frozen Peas - 1 cup
Coriander Powder - 1 tbsp
Mutton Masala/ Vegetable Masala - 1 1/4 tbsp adjust as per spice level required
Red Chilly Powder - 1 tbsp or adjust to taste
Salt - 1 1/2 tsp or as required
Oil - 1/4 cup
Water - 2 tbsp
Coriander Leaves - 1/4 cup finely chopped

METHOD

Boil the eggs for 10 minutes. Remove and cool in cold water. Peel and slice using an egg slicer.
Soak the peas in water.
Heat oil in a caste iron wok.
Add the ginger and garlic.
Next add the onion and saute for 5- 6 minutes on high flame. Add salt.
Reduce the heat to low and add in the masalas. Stir well for a minute.
Add in the tomatoes and the drained peas.
Cover and cook till the tomatoes are mashed approx 2 minutes. Check in between. If the masala is sticking to the pan add 2 tbsp water. Check salt.
Switch off the flame and add in the eggs.
Cover the eggs with the masala.
Let it sit for 2 minutes.
Garnish with coriander leaves and serve hot.

Tips:
To boil eggs perfectly place the eggs in tap water in a bowl. The water level should be 1 inch above the eggs. Switch on the stove to high flame. Once the water comes to a rolling boil reduce flame to medium. It takes only ten minutes. Remove the eggs from the hot water and transfer them to a bowl with cold water.
If you are using a non stick wok reduce the oil used. In a caste iron wok the masala will get burnt.
The onion should not turn mushy. It should be a little crisp.
I used Eastern Mutton Masala.
I used homemade red chilly powder which is a mix of Kashmiri chilly and Spicy dry red chillies 1:1 ratio.

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (or anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com.

All pictures on this blog are copyright protected.

Thank you!

Chemeen Pollichatu / Kerala Prawns Pollichathu

2015-01-17T10:09:00.000+05:30

Kerala is well known for its sea food delicacies and one of the recipes to top the list is the Chemmeen Pollichathu / Prawns Pollichathu. This is a spicy dish that will tingle your taste buds. Prawns is first marinated with the spices and then sauteed in a pan. It is then coated with the masala. This classic preparation is one of the dishes tourists coming to Kerala always look out for. I have always been a fan of Meen Pollichathu/ Fish Pollichathu. It is one of the healthiest way to have fish. It is on one of these searches on the internet that I found this recipe here. Traditionally the prawns is wrapped in a banana leaf , tied into a parcel and then baked on a heavy caste iron skillet or steamed. This brings out the flavours of the dish. This is a slightly easier version. It tasted too good!!

PRAWNS POLLICHATHU
Serves 3

For marination:

Prawns - 500 g (290 g after cleaning)
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Lime Juice - 1 tsp
Salt- 1/2 tsp

For Masala:
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Curry Leaves - 1 sprig + 2 sprigs
Chopped Garlic - 5 cloves
Ginger - 12 g approx 1 1/2 inch piece
Green Chilly - 2 slit into half
Onion - 1 medium size
Shallots - 1/2 cup roughly chopped
Coriander Powder - 1 1/2 tbsp
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Whole Pepper - 2 tsp crushed
Tomato - 1 small
water - 1/4 cup
Thick Coconut Milk - 1 cup
Coconut Oil - 2 tbsp + 2 tsp
Salt - as required

METHOD

Marinate prawns with chilly powder, turmeric powder, salt and lime for 1/2 hour.
Heat 2 tsp oil in a pan. Add in the prawns. Let it cook on low flame for 5 minutes. Toss in between.
Remove and keep aside.
In the same pan heat the coconut oil.
Tip in the mustard seeds and let it splutter.
Add in the fenugreek seeds. Reduce flame to low.
Add a sprig of curry leaves.
Add the other ingredients - garlic, ginger, green chilly, onion and shallots one by one sauteing after each addition for approx 10 seconds.
Tip in the masala powders. Saute for 10 seconds.
Add in chopped tomato. Saute till it turns soft.
Add in the prawns and coat it with the masala. Check salt. Add more salt if needed.
Pour in the water and cook till water has fully evaporated.
Now add in the coconut milk. Let cook till the gravy turns thick.
Add in more curry leaves.
Serve hot with rotis or rice.

Tips:

Make sure you buy fresh prawns. It should smell fresh and clean not fishy. It should be moist. Avoid buying frozen prawns that has been peeled and deveined as they lose they taste and flavor.

Prawns can be cleaned by first removing the shell, make a slit along the back from the head to the tail. Then using a knife remove the vein. It is the digestive tract which will taste gritty and dirty. So it is better to remove it.

Consume the prawns within 24 hours of purchase.

Healthy Milk Puri for Kids

2015-01-08T10:17:00.000+05:30

I haven't met anyone who does not like Puris. Puri is an unleavened deep fried popular bread of India. You go to the south or north of India Puri is a popular Indian breakfast item. It is served with potato bhaji and chutney is also an amazing combination. Today I would like to share a healthier version of puris that can be made easily. This is the Milk Puri where the dough is made with a mixture of room temperature milk and poovan bananas. The puris are soft.

HEALTHY MILK PURI

INGREDIENTS

Wheat Flour - 280 g plus for dusting
Kerala Banana (poovan variety) - 3 small (145 g before peeling)
Ghee - 1 tsp
Milk - 3/4 cup or as much needed to make a tight soft dough
Salt - 1/2 tsp or as per taste
Turmeric - 2 pinches
Oil to deep fry

METHOD

In a wide mouthed bowl tip in the wheat flour.
Add in the ghee. Mix with your hands to form slight crumbs.
Add in the bananas. Mash them and mix into the flour.
Rub in everything together.
Add in the salt and turmeric to the milk. Stir.
Slowly add the milk to the flour and knead to a soft pliable and smooth dough. It will take around 5 minutes.
Cover the dough with a cloth and keep aside for 1/2 hour.
Knead again for a minute. Divide them into small balls size of a table tennis ball or small lime.
Keep a tray ready to place the rolled out puris.
Keep a sieve or plate lined with kitchen tissue roll ready to place the fried puris.
Slightly flour a rolling board/ clean counter surface. Roll the divided dough into smooth balls by rolling it in between your palm.
Place one ball of dough at a time on the rolling board.
Roll it out into small discs using a rolling pin (approx 5 inch diameter and 4 mm thick). If the dough sticks to the rolling pin sprinkle little flour. Place it on the tray.
Heat oil in a thick bottom on medium high flame. Check if oil is ready to fry by slipping in a small piece of the dough. It should immediately float on top of the oil.
Slide each rolled out puri into the oil.
Press it slightly with a slotted spoon so that it puffs up and is golden in colour.
Flip the puri and cook on the other side.
Transfer it to the plate or sieve.
Serve hot with Potato bhaji or any masala curry.

Tips:
Puri dough should be tighter than chapati dough. This way less oil is absorbed while frying.
The quantity of water will vary slightly depending on the quality of the wheat flour. Add water in small quantities.
Always allow the dough to rest for approx 15 minutes.
Add a little salt to the oil to avoid it from smoking.
Maintain the heat of the oil. If it gets overheated the puris will become brown in colour.
Coat the puri balls in rawa and then in wheat flour before rolling to make puris crispier. But make sure the puris are consumed as soon as it is fried else it will be hard.
Do not stack the rolled out puris. Lay them on a dry tray.
Do not wait after rolling out puris. Fry them soon. Else it will become dry and will not puff up.

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (or anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com.

All content and pictures on this blog are copyright protected.

Thank you!

Vattayappam - A Kerala Special Steamed Rice Cake & Celebrating Blog Anniversary

2015-01-01T09:42:00.000+05:30

Rinku’s Kitchen Treats is celebrating its 4th anniversary. Oh my time has been flying extremely fast! Creating this blog is one of the best decisions I ever made, as it allows me to connect with people that feel the same way about food as I do. And allows me to share my favorite cuisine- the Kerala cuisine with the rest of the world. I didn't have a plan when I set out on this blogging journey. But I am taking it on a slow pace and enjoying every minute of it.

Foremost, I want to thank my husband and kids who play a large role behind the scenes. And want to thank all my readers for visiting my website and following us on Facebook, and Pinterest. I truly appreciate it! It’s your readership that makes me continue blogging. I would even take this opportunity to thank my family for being so supportive, my friend Shireen, who has been a constant guide and my other friends who are always there for me.

So to all of you who have been a part of my blogging journey, I want to say an enormous THANK YOU. I really appreciate your kind comments, shares and feedback. Wishing you all a prosperous New Year!

Here is the recipe I would like to share. I have seen tedious recipes to make this but this is a simple recipe that has been perfected after many trials.

Vattayappam is a famous steamed rice cake of Kerala. It is an any time snack. The name 'Vattayappam' means round shaped appam in Malayalam. Earlier days it used to be prepared with toddy.This is an easy breakfast to be prepared for guests.Who would not like a yummy breakfast with less work involved.

Vattayappam tastes best with Chicken/ Mutton / Vegetable stew, Chicken Curry (Kerala Style) with or without coconut.

VATTAYAPPAM
Recipe source - Rinku Naveen

INGREDIENTS
(To make 1 Vattayappam)

Raw Rice - 1 cup
Grated Coconut - 1/2 cup
Cooked Boiled Rice - 1/4 cup
Sugar - 1 1/4 tbsp
Cardamom - 1 pod
Water - 3/4 cup
Salt - to taste
Yeast - 1/4 tsp
Coconut Oil - to smear the vessel

METHOD
Soak raw rice for 3-4 hours.
Grind the raw rice along with cooked rice, coconut, sugar and cardamom. The ground mixture should be slightly grainy.
Add in the yeast and pulse it for 4 seconds. Switch off the mixie.
Add in the salt.
Let the batter rest till it rises.
Heat a steamer with water. When the water starts boiling reduce flame.
Smear a steel round vessel (approx 8 inches wide and 6 inch deep) with oil.
Pour the batter and place it in the steamer.
Close the steamer and let cook for 12- 15 minutes or until a skewer inserted in the middle of the appam comes out clean.
Remove the vessel from the steamer and place in a wide vessel with cold water.
When cool invert it to a plate.
Cut into pieces and serve with any non vegetarian or vegetarian masala curry.

Tips:
The time taken for the batter to rise depends on the climate. It will rise easily in humid climate and vice versa.
Make sure you use fresh stock of yeast. I used fine dry yeast.
If you like the appam to be sweet increase the quantity of sugar.

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (or anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com.

All content and pictures on this blog are copyright protected.

Thank you!

Homemade Chocolates

2014-12-20T06:57:00.001+05:30

Let us make homemade gifts for our guests. Easy homemade chocolates.Absolutely delicious and can be made with very little effort and time and just 4 ingredients. This is just perfect as a guest gift even for other functions. You can add in fillings of your choice.

HOMEMADE CHOCOLATES
Recipe : Rinku Naveen

You will need:

Dark Compound Chocolate bar - 500 g (* See notes 1)
Milk Compound Chocolate bar - 500 g
Mixture of nuts - cashew and almond finely chopped

Chocolate mould

METHOD

In a double boiler (* See note 2) chop roughly both the chocolates till it melts fully. It has to be smooth and glossy. (* See note 3)

Whisk the chocolate well with a balloon whisk or spatula.

Wash and wipe the moulds. Make sure there is no water droplets on it.

Using a spoon or piping bag add little chocolate into each mould.

Add in the nuts leaving space to top with more chocolate. (* See note 4)

Now fill chocolate to the top. Wipe off any excess chocolate on the outside area of the mould.

Tap the mould slightly on the table top to remove any air trapped and to fill evenly.

Freeze for 12 minutes.(* See note 5)

Remove and invert the chocolates.

They are ready to be relished.

Notes:

1.I used Morde brand of chocolate. This is the quantity of chocolate I used. If you would like to make a smaller batch just use equal quantities of both the chocolates.Using just dark compound will make the chocolate taste bitter. Use fresh stock of chocolate. Avoid using refrigerated chocolate. There should not be any moisture in the chocolate.
2.Double boiler is a method of boiling where a bowl is placed on top of a pan of simmering water. The bowl should not touch the water. The chocolate melts due to the heat created from the steam of boiling water beneath. The bowl has to sit well and create a seal so that the steam does not escape.In this way the chocolate can be melted without burning. Stir the chocolate at intervals and check if the right consistency has reached.
3.Make sure the chocolate has melted well and should have flowing consistency.
4. Filling can be of your choice.
5. The freezing time varies from 5 minutes to 12 minutes depending on the size of your mould. If it is a small mould then check after 5 minutes. If you keep for a long time even after the chocolate has set it will become hard.

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (or anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com.

All content and pictures on this blog are copyright protected.

Thank you!

Easy One Bowl Chocolate Cake

2014-12-13T15:11:00.000+05:30

The festive season is on and I am sure you have many visitors or last minute dinner guests coming in to visit. This is when you are in a fix as to what dessert can you serve them without much mess in the kitchen. Then this is the right recipe.

This super easy one bowl cake is the perfect dessert for a gathering. It just vanishes in seconds. My family loves it. Just put in all the ingredients in one bowl and you are ready to bake the cake while you are chatting away with friends or guests. Recipe is adapted from here

I added a bit of coffee powder and vanilla essence to heighten the flavour of the cake. My kids loves cakes. And this is going to be the cake I will bake when they crave for a cake. So go ahead and win all that accolades from your guests this season.

One Bowl Chocolate Cake
RECIPE

Unsalted Butter - 150 g
Brown sugar - 220 g
Dark Chocolate - 100 g
Cocoa Powder - 50 g
Instant Coffee Powder - 1/2 tsp (optional)
Milk - 160 ml
Vanilla Essence - 1 tsp (optional)
Eggs - 3 (large)
Plain Flour - 170 g
Baking Powder - 1.5 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp ( skip this if using salted butter)

METHOD

Preheat oven to 170 degree C for 10 minutes.

In a double boiler add the butter, brown sugar, chocolate, cocoa powder and milk.

When the butter and chocolate has melted remove from fire. Add in the instant coffee powder and vanilla essence. Whisk well using a balloon whisk.

Allow the mixture to cool for 5 minutes.

Add in the eggs and whisk well.

Now sift over the flour, baking powder, baking soda and salt. Gently stir and mix.

Pour the batter into a baking tin 20-21 cm square tin lined with parchment. Tap the tin on the table top to remove air bubbles.

Bake for 45- 50 minutes or until a skewer inserted in the middle of the cake comes out clean.

Let the cake to cool in the tin for 5 minutes and then invert it to a wire rack or plate. Cut and serve.

Baking Tips:

Always preheat the oven before baking.
Make sure the ingredients are at fresh and at room temperature.
If you are using salted butter omit adding salt.
Don't over mix once dry ingredients are added to wet ingredients. Mix on low till just combined.
Fill the pan not more than 1/2 to 2/3 full to allow even rising.
Place the cake on the middle rack.
Do not be tempted to open the oven before 20 minutes into baking.
Watch the cake through the oven window when the aroma of the cake starts coming. If it looks fully baked test it. Do not over bake. Just pull out the rack a bit ,insert a toothpick or skewer in the middle and if it comes out clean the cake is done. It is better not to remove the cake fully from the oven to do the skewer test. Remove only if it is fully baked.
Do not leave the cake in the oven once baked. It will make it hard.
Do not cut the cake before it has cooled.

Kannur Special Erachi Puttu / Chicken Puttu

2014-11-28T09:53:00.000+05:30

Hi everyone! I am back just in time before Christmas and New Year. I don't know if anyone missed me. But I really missed blogging and reading all the reviews and comments. So here I am with a new recipe. It had to be a specialty of my place to start with ( A fresh start) ☺

Puttu is a specialty of Kerala and an authentic breakfast item. They are steamed cylinders of rice flour layered with coconut.There are many varieties of puttu. Now there is even chocolate puttu. You can have it for dinner or as evening snack when you are really hungry. When you are bored with rotis try this chicken puttu for a change for dinner. It is filling and very healthy too.

KANNUR SPECIAL ERACHI PUTTU / STEAMED RICE CHICKEN PUTTU

INGREDIENTS
( To make 2 puttu)
You will need:

A Puttu maker

Puttu Powder - 1 cup
Water - 1 cup *( refer notes)
Salt - as required
Scraped coconut -8 tbsp approx for layering

For the masala:

Minced Chicken - 1 cup
Onion - 1 cup finely chopped
Green Chilly - 3 finely chopped
Ginger garlic paste - 1 tsp
Coriander powder - 4 tsp
Chilly powder - 2 tsp
Turmeric Powder - 1/2 tsp
Chicken Masala - 1 tsp
Pepper powder - 1/4 tsp
Salt - as required
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup
Water - 1/2 cup
Oil - 1 tbsp

METHOD

In a bowl tip in the measured puttu powder.
Add salt to 1 cup of water.

Sprinkle salted water in small quantities to the rice flour and mix till you reach breadcrumbs consistency. It should not be too dry. The right consistency is reached when you press little flour in your fist and it forms a shape and does not crumble off. Keep aside.

In a wok heat oil. Add the ginger garlic paste and saute.

Then add in the onions and green chilly. When the onions are well sauteed add the masala powders (coriander powder, chilly powder, turmeric, chicken masala and pepper) one by one stirring well in between.
Add the minced chicken and salt. Saute for 3 minutes on medium flame.

Add in the water, check salt and let cook on slow flame till water is evaporated and the chicken cooked.

Now add in the coriander leaves and curry leaves.

Keep approximately 2 cups water to boil in the puttu maker. By the time the water boils fill the puttu candles.

Now check the mixed puttu powder. If it has dried up sprinkle little more water and mix well with hands.

First add 1 tbsp of grated coconut, then add 2 tbsp of the chicken masala.

Add a layer of puttu powder.Make alternating layers of coconut, masala and rice flour till you fill it up. End with the masala.
When steam starts coming out of the puttu vessel/ pani place the puttu candle on the steamer and steam it (appox 5minutes) on high flame. The steam will start coming out from the top of the puttu candle. When the steam starts coming out well, place the cap and continue to cook for 3-4 minutes on low flame.

Switch off the flame, remove the puttu candle and set aside for 2 minutes before you use a skewer and push out the steaming puttu to a plate lined with banana leaf.

Tips:

The number of puttu that can be made will differ depending on the size of puttu maker.

The amount of water required will differ slightly depending on the quality of puttu powder used.

Do not add the water to the puttu powder all at once. Add little by little. I used 3/4 cup water.

For making soft puttu keep aside the mixture for 30 minutes. Then before making puttu sprinkle more water to the mix if it has become too dry.

You can use shredded chicken from left over chicken curry. In this case add less salt.

The amount of coconut required depends on the size of the puttu maker and how many layers you want. The first layer has to be coconut.

It is recommended that you wait for sometime before transferring the puttu on to a plate as it will crumble.
The above picture shows a 4 cylinder puttu maker that I have. Makes it easy to make 4 puttu at one time.

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com.

All content and pictures on this blog are copyright protected.

Thank you!

Mango Lassi - Indian Summer Drink

2014-04-10T14:44:00.000+05:30

For Indians, summer is synonymous with mango season. And India boasts of more than 100 varieties of mangoes. No wonder its called the 'King of all fruits' and is the National fruit of India. Mango Lassi is again one of the most popular summer drink in India and has become popular around the world.

The humidity at my place in Kerala, India is so high. There is only one antidote for this - Fresh Mango Lassi. It is a soothing cold drink to beat the heat. Mango Lassi is made with sweet mango, yogurt, honey, cardamom, milk and ice cubes.It is smooth, creamy and tastes heavenly. You can have it anytime of the day. It is an instant energy booster. And above all it is so easy to make! So go ahead and beat that heat...

MANGO LASSI
(Printable Recipe)

INGREDIENTS
Mango - 2 cups (2 large ripe fresh mangoes)* See notes 1

Thick yogurt- 3/4 cup * See notes 3

Milk - 1/2 cup (chilled)

Honey - 2 tbsp* See notes 4

Cardamom - 2 (ground)

Ice cubes- 5

METHOD
Peel the mango and remove the flesh from the pit. Cut it into pieces reserving even the escaping juices.
In a blender add in the mango, reserved juices of the mango, yogurt, milk, honey, cardamom and ice cubes.
Blend till its creamy and frothy. Approximately 1-2 minutes.
Pour into glasses and serve with ice cubes.

Tips:
Use fresh, sweet, fragrant mangoes for best results. In case you are using canned mangoes try to use ones unsweetened with syrup
If using frozen mangoes allow it to thaw for 30 minutes.
Use natural yogurt not sweetened ones.
Add honey as per taste. But add it slightly to taste only.
You can add castor sugar instead of honey. The quantity depends on the sweetness of mangoes.
You can thin the lassi by adding milk or ice water.

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe or anything you changed / improved. I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com. Thank you!

Banana Bundt Cake

2014-04-01T18:03:00.000+05:30

Peace at last for all the kids and moms in India - its vacation time after all that exam fever. Yeah, this calls for a celebration. So I decided to try out another cake which will now add up to my list of favorite cakes because it is an ultra moist, and melt in the mouth kind of cake by Dorie Greenspan. You can make this cake in a cinch with readily available ingredients especially if you are a home baker like me who is always on the look out for easy recipes.

BANANA BUNDT CAKE
Recipe by : Dorie Greenspan

INGREDIENTS

All Purpose Flour - 3 cups
Baking Soda - 2 tsp
Salt - 1/2 tsp

Unsalted Butter - 227 g (2 sticks)
Sugar - 2 cups
Pure Vanilla Extract - 2 tsp
Eggs - 2 large at room temperature (use 3 if small eggs)
Ripe Banana - 1 3/4 cups
Plain yoghurt - 1 cup

METHOD
Place the rack in the center of the oven. Preheat oven to 177 degrees C / 350 degrees F.
Prepare a 9 - 10 inch bundt pan (12 cups) by buttering it.
In a bowl, sift & whisk the dry ingredients - flour, baking soda and salt.
Cut the butter into cubes.
In a stand mixer or another bowl using a hand mixer, beat the butter until creamy.
Add the sugar, beat on medium speed until pale and fluffy.
Beat in the vanilla.
Add in the eggs one at a time beating for 1 minute after each egg goes in.
Reduce the mixer speed to low and mix in bananas.
Finally mix half the dry ingredient mixture. The batter will look curdled.
Add in the yoghurt and the rest of the dry ingredients. Mix just until combined.
Pour the batter into the prepared pan.
Tap the pan on the counter to remove bubbles in the batter and smooth the top.
Bake for 60 minutes( 65 - 75 minutes as per recipe) or until done.
Check the cake after 30 minutes. If it it browning fast cover pan with foil.
Check if it is done by inserting a skewer.It should come out clean.
Transfer the cake to a rack to cool for 10 minutes before unmolding onto the rack.
It can be sliced and served immediately or the next day. It gets better by the day.

Baking Tips:

Always preheat the oven before baking.
Make sure you grease every nook and curves of the bundt pan. Dust it with cocoa powder and tap off excess.
Do not hesitate to sift the dry ingredients at least once. This way the ingredients are evenly distributed and adds air to the flour. If you are in a hurry sift once and then mix well using a balloon whisk.
It is better to break the eggs into a separate bowl one at a time and then add it to the mixture. This way you don't spoil the whole mixture in case the egg is spoilt.
Make sure the ingredients are at room temperature.
Don't over mix once dry ingredients are added to wet ingredients. Mix on low till just combined.
Place the cake on the middle rack.
Do not be tempted to open the oven before 20 minutes into baking.
Watch the cake through the oven window when the aroma of the cake starts coming. If it looks fully baked test it. Do not over bake. Just pull out the rack a bit ,insert a toothpick or skewer in the middle and if it comes out clean the cake is done. It is better not to remove the cake fully from the oven to do the skewer test. Remove only if it is fully baked.
Do not leave the cake in the oven once baked. It will make it hard.

Dragon Chicken - Indo Chinese Starter

2014-03-18T12:13:00.000+05:30

Today I would like to share this easy Indo-Chinese starter - Dragon Chicken. We used to order it at our favourite Chinese restaurant as my son likes it. When I saw this recipe in a magazine (Grihalaxmi) I thought why not try it. And voila! I served it and it was over in a few seconds. This is a new addition to our weekly menu of Indo Chinese preparations. My other favorites are the Chicken Fried Rice, Chilly Mushroom and Chilly Chicken.

Dragon Chicken - Indo Chinese Starter

INGREDIENTS
(Printable Recipe)

Boneless Chicken - 240g cut into long strips

Corn flour- 1/4 cup

Pepper - 1 1/4 tsp + 1/4 tsp

Salt - 3/4 tsp or as per taste

Egg - 1 small

Vinegar - 1/4 tsp

Sunflower oil - for deep frying

Garlic- 1 tbsp finely chopped

Butter- 1 tbsp

Red Chilly Sauce- 2 tbsp

Tomato Sauce - 3 tbsp
Red Chilly Flakes - 2 tbsp

Spring onion - for garnish finely chopped

METHOD

Clean, cut boneless chicken into strips.

In a small bowl tip in the corn flour, 1 1/4 tsp pepper and salt. Mix well.

Break 1 egg into this mixture. Stir well.
Add in the vinegar and chicken. Coat the chicken well with this mixture.

Let it marinate for 15 minutes.

Heat the oil and fry the chicken on high flame.

Remove with a slotted spoon and transfer to a plate lined with kitchen roll.

Now take a small pan. Switch on the flame to medium.

Add in the butter.

Add the garlic and sauté. Reduce flame to low.

Add in the sauces, pepper and the red chilly flakes. Stir well for 5 secs.

Add in the chicken and toss well to coat. Garnish with spring onion.
Serve it as a starter with tomato sauce or spicy sauce.

Tips:
This is a spicy preparation.
You can add 1 tbsp soya sauce too along with the other sauces..
Reduce the amount of red chilly flakes if you like it less spicy.

Basil Seeds Lime Cooler

2014-03-13T11:04:00.000+05:30

If you are a fan of Falooda, you must be familiar with basil seeds. In India, basil seeds are commonly used in faloodas. They are also known by the names Tukmaria / Falooda Seeds / Sabja Seeds. Never did I know, that it had so many health benefits. If you are living in the America / Australia then I am sure you must be familiar with Chia Seeds. Chia Seeds and Basil Seeds are not the same but they are very similar when it comes to benefits. You can call them "cousins". Chia seeds are difficult to find in Asia / South East Asia / Middle East. Basil seeds are more common in these places.You can find these seeds in supermarkets / grocery shops.

Sweet basil seeds when soaked in water quickly absorbs water, swells and forms a jelly like structure. These can be used in coolers, smoothies or desserts. It is rich in fiber, helps digestion and above all helps in weight loss. It acts as a coolant for the body. It supposedly have antioxidant, antiviral and antimicrobial properties.It is also called the athletes drink. Basil seeds are rich in essentail fatty acids, fibre and minerals and if you cannot find basil seeds substitute it with Chia seeds.

INGREDIENTS

Basil seeds/ Falooda Seeds - 1 tsp
Water - 2 cups + 1/2 cup
Lime - juice of 1 1/2 medium size lime
Honey - 4 tbsp or as per sweetness required
Sliced lemon pieces for garnish
Ice cubes

METHOD
Wash and soak basil seeds in half cup water. Leave it for 1/2 hour.
In a pitcher combine the water, freshly squeezed lime juice, honey, soaked basil seeds, ice cubes and stir.
Serve in glasses. Top with more ice and place a slice of lime on the glass rim. Serve.

Tips:
If you are not living in any Asian countries substitute basil seeds with Chia seeds.
You can add Nannari dravakam to this cooler. Add 2 tsp.
The amount of basil seeds used can be increased.

Neypathiri / Malabar Special Rice Pancakes

2014-03-04T10:29:00.000+05:30

A traditional treat of North Malabar- the Neypathiri / Neypathal. It is a deep fried rice roti which is a common breakfast, evening snack or dinner item at houses in North Kerala. There are different varieties of pathiris like the Ari Pathiri ( for all the health conscious people), Prawn Pathiri, Irachi Pathiri, Chatti/atti pathiri, Tyre Pathiri..

Neypathiri

(Printable Recipe)

INGREDIENTS

2 heaped cup rice powder
Fennel - 1 1/2 tbsp+1 1/2 tbsp

Onion - 1

Scraped Coconut- 1 cup loosely packed

3 1/4 cup water

Salt as required (1 tsp app)

METHOD

Measure and place the rice powder in a wide bowl.

Pulse the onion and 1 1/2 tbsp fennel seeds in a mixer 5 times.

Remove and add it to the rice.

Add the remaining fennel and scraped coconut into the rice mixture.

Add salt to the water.

Pour the water into the rice mixture.

Mix it into a soft dough with your hand.

Divide it into small lemon sized balls.

Rub little oil on your palm and place each rice ball on your palm and flatten it to form small disc shape pathiris or place it on a piece of banana leaf smear little oil and flatten each ball into discs with your hands. Neypathiris are as thick as three puris kept together.

Heat oil in a kadai and slip the pathiris into the oil.

The pathiris will rise up in the oil and bloat up which is when you need to flip it over.

Fry until it is golden.

Remove from oil and place on paper towels to drain excess oil.

Serve hot with Peas Masala / Chicken stu / Nadan Chicken Curry / Mutton Masala.

Tips:
I used very fine rice powder. You can also use equal proportions of coarse and fine rice powder.
You just need to crush the fennel. Do not over grind it.
Add shallots instead of onion.
The dough will be a little squishy.
The water quantity depends on the rice used. Use as required.

Naranga Achar / Kerala Style Lime Pickle

2014-02-22T17:00:00.000+05:30

No Indian meal is complete without pickles. There is an amazing variety of pickles made in every part of our country with each region having its own special pickles and methods of preparation. In the non vegetarian type of pickles, the most famous in the North Malabar is the Mussels Pickle. Vegetarian pickles the most famous are the mango pickle, carrot beetroot & dates pickle and lime pickle. Some pickles which all are not aware of are the ones like Chena (yam) Achar.

Today I would like to share a simple Kerala style Lime Pickle. Lime pickle gets better the more you keep it. Take precautions like making sure no water is there on the lime or in the jar used to store it. Lime pickle is one of the oldest type of pickles and it is called 'Naranga Achar' in Kerala. It is also made for Sadhya/ Feast. This Kerala Style Lime Pickle is hot and tangy.

Naranga Achar / Kerala Style Lime Pickle

INGREDIENTS
(Printable Recipe)

Lime - 11/2 kg
Ginger - 100 g
Garlic - 100 g
Green Chilly - 100 g
Kashmiri Chilly Powder- 1 1/2 cup
Fenugreek - 1 1/2 tsp
Gingelly Oil - 3/4 cup + 4 tbsp
Salt - 5 1/2 tbsp
Curry Leaves - 4 sprigs
Asafoetida - 1/4 tsp
Split Mustard - 3 tbsp
Vinegar - 1 cup

METHOD

Wash and pat dry the lime.
Cut each lime into 4 pieces.
Chop the chilly, garlic and ginger fine.
Heat a small pan and warm the chilly powder along with fenugreek.
Pulse it in a grinder four times. Keep aside.
Heat a kadai /wok. Add in the oil.
Add in the lime and salt. Saute of 2 minutes.
Add in the ginger, garlic and green chilly.
After sauteing for 2 minutes add curry leaves, asafoetida and chilly powder mix.
Keep stirring. Bring to a nice boil. Switch off flame.
In the small pan warm the split mustard seeds.
Add it to the pickle.
Add in the vinegar. Mix well.
Let the pickle remain in the same wok for a day. Close it with a well fitted lid.
Next day check salt. Add 1 tsp salt.
Transfer the pickle into a sterilised glass jar or ceramic jars / bharani.
Heat a small pan. Pour in 4 tbsp gingelly oil. Let it come to a boil. Switch off flame and let the oil cool.
When oil has cooled down pour it on top of the pickle in the jar and close tightly.
Store in a cool dry place.
The pickle can be used after 6-7 days.

Tips:
The salt needs to be checked every 2 days as it will get absorbed in the lime. Add more if required.
Do not reduce the amount of salt as it not only adds flavour but also draws moisture and retards microbial growth in pickles.

Kaippakka Curry / Not So Bitter - Bitter Gourd Curry for Kids

2014-01-31T14:56:00.000+05:30

Bitter Gourd is one vegetable that even adults try to avoid eating. But that's not the case with me. I have enjoyed having bitter gourd, thanks to my Mom. May be it's the way in which she prepared that made it easy for us to have it. Bitter Gourd is an excellent source of vitamins B1, B2, B3, C, magnesium, folic acid, zinc, phosphorus, manganese, dietary fiber and iron. It has double the quantity of beta carotine, calcium and potassium than in broccoli, spinach and banana respectively. I am sure with this recipe kids will never say no to bitter gourd. And there is no squeezing out (the essential nutrients) of bitter gourd to get rid of the bitterness.

I have missed blogging for sometime now. I was busy doing the next best thing I love doing after food blogging and photography - Interior Designing. :) Just loved renovating and decorating my home. Thought I will begin the New Year with a healthy recipe. Happy New Year to all ! Hope this year brings in peace and happiness in everyone's life. Cheers !!

Kaippakka Curry / Not So Bitter - Bitter Gourd Curry for Kids
(Printable Recipe)

INGREDIENTS

Bitter Gourd - 200g ( 1 medium size)

Water- 2 3/4 cup + 1 cup

Tamarind - size of a lime
Green chilly- 2

Salt - 2 tsp

Jaggery - 1 small cube

Grated Coconut - 1 cup
Turmeric Powder - 1/4 tsp

Cumin - 1 tsp
Coconut Oil - 1 1/2 tbsp

Mustard - 1 tsp
Dried red chilly- 2

Curry leaves - 2 sprigs

Fenugreek Powder - 1/4 tsp

METHOD
Wash, remove the seeds and cut the bitter gourd into 1 1/2 inch long thin slices( 1/2 inch wide).
Soak tamarind in 2 3/4 cups warm water for 2- 3 minutes.
Mash the tamarind in water with your hands and remove seeds if any.
Strain and pour this tamarind water into a medium wok and switch on the flame to low.
Add in the bitter gourd.
Add in the green chilly, jaggery and salt. Let cook on low flame till the water dries up.
Meanwhile grind the coconut slightly coarse along with cumin and turmeric adding in enough water.
Pour the ground coconut mixture into the cooked bitter gourd. Add in the remaining water depending on the consistency you want.
Let it cook to almost a boil. Remove from flame.
Heat oil in a small pan. Tip in the mustard and let it splutter.
Add the dried red chilly and then the curry leaves.
Pour this seasoning into the curry.
Add in the fenugreek powder and stir well.
Serve hot with rice.

Tips:
1. Increase the number of chillies depending on tolerance level
2. Fenugreek powder should be put only after switching off the flame to give that nice aroma.

Easy Classic Christmas Cake

2013-12-10T15:14:00.002+05:30

It's party time! No matter which part of the world you are in, if you are celebrating Christmas there are certain traditions that you follow no matter what. Baking is one such tradition and it is almost synonymous with Christmas. So have you decided on the center piece for your Christmas party? Here is a quick and easy Christmas cake recipe that can be made without the soaking fruits or making preparations weeks ahead.

One thing I love about this recipe is there is no ' take 2 bowls, mix the dry ingredients separately / even sifting it /nor there is need for a cake stand mixer.' The only thing you need is to keep the ingredients ready. How easy is that? In the city where I live, in India it is not possible to get most of the ingredients and to top it all there are frequent power cuts. But I just wanted to bake this cake. Out of fear that the power may go off in between baking I thought it better to bake it in a cooker. So if any of you face the same situation go for the cooker method else enjoy cooking in the oven.

Go ahead and make this easy and delicious Christmas cake. You will have lots of time to spare. Spend it with your family and friends.

Merry Christmas ! May you bring alive old traditions or make new ones this year !

Easy Classic Christmas Cake

INGREDIENTS
Adapted and tweaked from Nigella Lawson's Christmas Kitchen
(Printable Recipe)

Chopped Dates - 350 g * See notes 1
Mixed Dried nuts and tutti fruiti (candied fruits) - 250 g * See notes 2
Dried Black currants - 25 g
Honey - 175 ml
Strong Coffee - 125 ml * See notes 3
Orange juice - 1 1/2 orange
Mixed spice - 1 tsp* See notes 4
Cocoa - 2 tbsp
Unsalted Butter - 175 g at room temperature
Dark Brown Sugar - 175 g* See notes 5
Eggs - 3
Plain Flour - 150 g
Ground Almonds - 75 g* See notes 6
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp

METHOD

Preheat the oven to 150 degree C. * See notes 7 on how to bake in a pressure cooker

Prepare a 20cm x 9cm deep round cake tin by lining it with baking parchment at the bottom and sides. The sides should have parchment double the height of the tin to allow the cake to rise well.

Boil 125 ml water and put 3 tsp instant coffee powder. Keep aside.

Keep the dates and mixed dry fruits ready. I used walnuts, cashew nuts, tutti fruiti, raisins.

In a non stick wide saucepan put in all the dates, mixed dried nuts, raisins, tutti fruiti, sugar, coffee, spice powder, orange juice and butter on medium flame and stir. Simmer it for 10 minutes. Let stand till it cools down a bit for about 15 -30 minutes.

Add in the beaten eggs, flour, ground almonds, baking powder, baking soda and stir well with a wooden spatula.

Pour the mixture into the prepared cake tin. Place it in the oven to bake for 1 hour 45 minutes to 2 hours. The center of the cake will be a little gooey but firm on the sides. The top of the cake will be glossy.

Remove the cake from the oven and let it cool in the tin. It will take some time to really cool down.

Remove from the tin and enjoy!

This cake can be stored in an airtight container for almost 2 weeks.

Cooking notes:
1.Substituted prunes with dates.
2.The actual recipe calls for 250 g raisins but I wanted that crunchy bite in between so added a mixture of walnuts, raisins and tutti fruiti.
3. Substituted Tia maria with strong coffee. Added 3 tsp instant coffee powder to 125 ml of hot water and let cool.
4. For the mixed spices, I ground cinnamon, clove and a piece of nutmeg together.
5. I did not have brown muscavado sugar so added dark brown sugar.
6. Almond flour is not available here so I blanched almonds, removed their skin, dried them on a kitchen towel. Then ground them to a powder. (Just pulse it 3-4 times till they look like sand else it will become a paste).
7. To bake the cake in a cooker first preheat the cooker (without any water) for 5 minutes on high flame. Reduce the flame to low after 5 minutes or until you place the cake tin in it. Place a ring or small flat tumbler in the cooker to place the cake tin. Place the cake tin in the cooker and close the lid with the gasket. Do not place the weight/whistle/ pressure regulator. Bake in the cooker first on high flame for 5 minutes then medium flame for 5 minutes. Then low flame till the cake is done. It will take the same time as in the oven ie approximately 1 hour 45 minutes to 2 hours depending on the flame size. Remove from the cooker. And let cool.

Here is a list of other goodies that you can make this Christmas

Butter Cake

Butter Cookies with Chocolate Leaves

Caramel Bundt Cake

Chocolate Beetroot Cake - Birthday Special

Chocolate Brownies

Chocolate Buttermilk Pound Cake

Chocolate Frosting Chocolate Cake

Fudge Cake in a Pressure Cooker

Happy Cup Cakes

Homemade Wheat Bread

Honey Comb Cake

Low Calorie Muffins

Low Fat Brownies

Mocha Muffins with Chocolate Chips

Mahogany Cake

Molten Lava Cake

Pound Cake

Sachertorte - A Viennese Special Cake

Strawberry Banana Muffins

Triple Layer Hummingbird Cake

Walnut Cake

Walnut and Figs Pudding with Toffee Sauce

Zebra Cake in a Pressure cooker

Cardamom Fudge - Easy Diwali Sweet

2013-10-23T06:50:00.001+05:30

Diwali - the popular Indian Festival also referred to as 'the festival of lights' falls on November 3rd this year.Many traditional dishes are prepared during this time but sweets are the most iconic of them.Whenever anyone says about Diwali the first thought that comes to mind is sweets. Shops with variety of mouth watering sweets lined up like Rasgollas, Jalebis, Chenna Payas and savouries like chivda, sev etc..This is the time when traditional meals are prepared, guests invited, sweets gifted to friends and relatives. So let's make some quick sweet this Diwali.

Cardamom Fudge - An easy Indian fudge recipe that can be made with the very few ingredients already in your pantry. It is a low fat sweet that can be served after dinner. This is a dish that does not take much of your time. It is soft and juicy and can be made in a microwave.

Cardamom Fudge - Easy Diwali Sweet
(Printable Recipe)

INGREDIENTS
Recipe Source - Samsung Indian Microwave Cookbook
Serves -6

Thick curds - 1 1/2 cups
Cottage Cheese/ Paneer - 1 1/2 cups loosely packed
Ground Sugar - 7-8 tbsp
Cardamom - 2 skinned and pounded
Almonds (slivered) - 10

METHOD

Hang the curd in a muslin cloth for 2 hours or till all the whey has drained out.

Blend the drained curd, paneer and sugar till smooth. Pour into a greased shallow dish.

Sprinkle cardamom powder and nuts over it.

At 100 percent power, microwave for 7 minutes, stirring only once after 2 minutes.

Stand for 3 to 4 minutes.

When cool, cut into squares.

Tips:

If you are using store bought paneer, place it at room temperature and crumble them with your hand. This way it is easier to blend.

To blanch and sliver almonds, pour boiling water over almonds in a small bowl. Leave it for 5 minutes. Drain out the water. When slightly cool squeeze out the kernels. Separate the two halves. Dry them using kitchen towel so that they don't slip off. Sliver each half with a sharp knife into 3 to 4 slivers. Use as required.

Hope you have not missed out on Diwali menu dishes. Here are the links

Naan in a Pressure Cooker (North Indian)

Sanna (Goan / Mangalorean)

Vegetable Biryani

Gobi Mussallam (Mughlai)

Navratan Kurma (Mughlai)

Shahi Paneer(Mughlai)

Badam Halwa (Uttar Pradesh)

Easy 4 Ingredients Gajar Ka Halwa (Punjabi)

Banana Halwa (Kerala)

Chenna Payas (Bengali)
Jalebi (North Indian)

Rasogolla (Bengali)

Almond Smoothie

Low Fat Instant Poha Chivda (Maharashtra)

Low Calorie Instant Poha Chivda - Diwali Special

2013-10-18T14:54:00.000+05:30

Chivda - the crunchy popular snack of Maharashtra. Its a low fat appetizer that can be made for guests during Diwali. It is also called the Bombay Mix or the Bombay Style Beaten Rice Mix. It is a healthy snack alternative to the usually fried mixture.Diwali is around the corner and I am sure preparations have already started. I have tried out many recipes that is made specially during Diwali. Here is a list that can help you plan a Diwali Menu.

Naan in a Pressure Cooker (North Indian)

Sanna (Goan/ Mangalorean)

Vegetable Biryani

Gobi Mussallam (Mughlai)

Navratan Kurma (Mughlai)

Shahi Paneer(Mughlai)

Badam Halwa (Uttar Pradesh)

Easy 4 Ingredients Gajar Ka Halwa (Punjabi)

Banana Halwa (Kerala)

Chenna Payas (Bengali)
Jalebi (North Indian)

Rasogolla (Bengali)

Almond Smoothie

For making Chivda, usually the poha is deep fried to make this mixture but I have heated the poha in the microwave to make it crisp and it is healthy too. I got this idea from Show Me the Curry. After heating the poha, it is mixed with the rest of the ingredients.So here is my recipe for making easy chivda at home. It can be stored in an air tight container.

Low Calorie Instant Poha Chivda - Diwali Special
(Printable Recipe)

INGREDIENTS

Thin White Poha / Beaten Rice - 150 g

Sunflower Oil - 2 tbsp

Mustard Seeds - 1/2 tsp

Curry Leaves - 2 sprigs

Coconut Cuts - 1/4 cup

Raw Groundnuts - 1/4 cup

Green Chilly - 1 very finely chopped

Turmeric Powder - 1/4 tsp

Kashmiri Red Chilly Powder - 1 tsp

Salt - as required

Sugar - 1 tsp

Fennel - 1/2 tsp

METHOD

Heat the poha in a microwave safe bowl for 2 minutes stirring once after one minute.

Heat oil in a kadai. Add in the mustard seeds.
When it splutters add the curry leaves and coconut cuts. Stir fry till the coconut turns slightly brown

Lower flame to medium.

Add in the groundnut and stir till slightly brown.

Add in the green chilly and stir.

Add in the turmeric and red chilly powder.

Switch off the flame. Add in the salt.

Add in the poha, sugar and fennel and toss well.

Check salt and allow to cool.

Transfer to an air tight container.

Tips:
Use very thin poha.
You can add chana dal too while adding peanuts.
This is a medium spicy snack. Adjust spice level as per tolerance.

Erachi Ularthiyathu/ Kerala Style Slow Roasted Meat

2013-10-04T19:03:00.000+05:30

Erachi Ularthiyathu is one of the popular dishes of Kerala. It can be made with mutton or chicken. Here the meat is marinated with the masala, cooked and then sauteed along with fried onions. It is a famous Thattu Kada (local fast food joints) special.

Chicken Ularthiyathu is a spicy dish of Kerala. It is famous among the Christian community in Kerala. It is usually made with beef but it tastes good with any meat. The Kerala spices along with coconut cuts gives that distinct flavour to this preparation. And by slow cooking it all the masala gets absorbed into the meat. The word 'erachi' in malayalam means meat and 'ularthiyathu' means roasted. So here is the recipe.

Erachi Ularthiyathu/ Kerala Style Slow Roasted Meat
(Printable Recipe)

INGREDIENTS
1.Chicken - 1 kg cut into cubes
2.Kashmiri Chilly Powder - 2tbsp
Coriander Powder- 4 tbsp
Pepper Powder - 1 1/2 tsp
Meat Masala - 3 tsp
Cumin - 1/2 tsp
Fennel Seeds- 1/2 tsp
Cinnamon - 2 '' piece
Clove - 3
Cardamom - 3
3.Coconut Cuts / Thenga Kottu - 1/2 cup
Turmeric - 1/4 tsp
Salt - a pinch
4.Shallots - 1/2 cup thinly sliced
Garlic - 8 cloves
Ginger - 2 inch piece finely chopped
Curry Leaves - 2 sprigs
Vinegar - 2 tbsp
Salt - 1 1/2 tsp or as required
5.Coconut Oil - 5 tbsp
6.Mustard seeds - 1 tsp
Onion - 1/2 cup thinly sliced
Curry Leaves - 2 sprigs

METHOD

Clean and chop chicken into small pieces.

In a pan dry roast the ingredients listed in point 2 and grind it to a fine paste by adding 4 tbsp water.

Transfer the masala from the processor into a large bowl.
Add 1/2 cup water into the processor and pulse it to remove any remaining masala in it and keep aside.

Transfer the chicken into the bowl and coat it well with the masala.

Mix the coconut pieces with turmeric and salt.

In a cooker, heat 3 tbsp oil and saute the coconut pieces till fried and golden at the tips.

Now add in the chicken along with the ingredients listed under 4 and mix well.

Saute for a minute on medium flame. The masala should coat the chicken well.

Now add in the masala water. Mix well.

Check salt. And cover and cook on slow flame till the chicken is tender/ once you hear 2 whistles on slow flame.

Now heat the remaining coconut oil in a large kadai. Add the mustard and let it splutter.

Add the onions and fry till golden.

Add the cooked chicken with the liquid to this pan along with 2 sprigs of curry leaves. Saute till all the liquid has dried up and the masala well coated.

Serve hot with rotis or pathiri.

Cooking tips:

You can use the same recipe to make Mutton Ularthiyathu.

For a more spicier version add fresh crushed pepper almost 1/2 to 1 tsp depending on spice tolerance.

This is a dry preparation.
In the original preparation more oil is used. Almost 1/4 cup to saute chicken.

Make sure the coconut pieces and onions are fried well as this gives that distinct flavour to the meat.

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