Yummy O Yummy

Chicken Kurma

2012-05-29T08:37:00.000-07:00

Ingredients (Serves 4)

1. Chicken – 3/4 kg

2. Onion – 1.5 cup, sliced and halved

3. Whole spices – cloves – 7 – 8, cinnamon stick – 1 inch, cardamom - 4

4. Ginger – garlic paste – 1 tbsp

5. Turmeric powder – 1/2 tsp

Chilly powder – 3/4 tsp

Coriander powder – 1 tsp

6. Tomato – 1 large, chopped

7. Yoghurt – 1/4 cup

8. Cashews – 8 – 10, soaked in enough water for 10 – 15 minutes

Thick coconut milk – 1/4 – 1/2 cup

9. Green chilies – 4, slit

Lemon juice – 1 tsp

10. Cilantro – 1 – 2 tbsp, to garnish

11. Vegetable oil – 1 tbsp

12. Salt – To taste

Method

1. Wash and clean the chicken. Cut into medium pieces.

2. Grind the soaked cashews along with thick coconut milk and set aside.

3. Heat oil in a heavy – bottomed pan at medium heat. Add sliced onion and saute until transparent. Add whole spices and saute until fragrant. Now add ginger-garlic paste and saute until their raw smell is gone.Add spice powders numbered 5. Saute until their raw smell is gone. Now add tomato pieces. Saute until the tomato pieces are cooked. Next add the chicken pieces along with 1/4 cup yoghurt. Add enough salt. Bring down the heat to medium-low. Cover and cook until half-done. Now add the ground cashews in coconut milk. Cover and cook until fully done. Check for salt. Add more water if required, it should have a medium consistency. Switch off. Add slit green chilies and lemon juice. Mix well. Garnish with chopped cilantro. This goes well with vegetable pulav, appam, chapatis etc.

Recipe Courtesy – Neetha Vinu

Thakkali Aviyal

2012-05-25T10:23:00.000-07:00

Ingredients

1. Tomato – 3 large, cut into 6 - 8 pieces

Onion / savola – 1 med-small, sliced

Green chilies – 3, slit

Drumstick/muringakka – 1, cut into 3 inch pieces and slit

Curry leaves – 1 sprig

Turmeric powder – 1/2 tsp

Coriander powder – 1 tsp

Chilly powder – 1.5 tsp

Salt – To taste

2. Grated coconut – 1 cup

3. Coconut oil – 2 – 3 tsp

Curry leaves – 1 sprig

Method

1. Grind the grated coconut in a mixer.

2. Combine the ingredients numbered 1 in a cheena chatti or any deep pan. Cook covered at medium heat until half-done, or about 10 – 15 minutes . Add the ground coconut. Mix well and cook until done. Pour 2-3 tsp coconut oil and a few curry leaves. Set aside for 10 minutes. Mix well and serve hot with rice.

Chemmeen Masala Thoran

2012-05-21T09:53:00.000-07:00

Ingredients

1. Prawns / Chemmeen – 300 – 400 gm (or around 30 – 35 jumbo prawns cleaned, washed and halved)

2. Pearl onions / kochulli – 15 – 20, sliced and halved into 4 pieces

Green chilies – 3, slit

Ginger – 1 inch, chopped

Coconut flakes / thenga kothu – 3 tbsp

Curry leaves – 1 sprig

3. Grated coconut – 1.5 – 2 cups

4. Turmeric powder – 1/2 tsp

Chilly powder – 1.5 – 2 tsp

Pepper powder – 1/4 tsp

Coriander powder – 3/4 tsp

Fennel powder / perumjeeraka podi – 3/4 tsp

5. Coconut oil – 1 + 2 tsp

Salt – As required

Method

1. Heat 1 tsp coconut oil in an earthen pot / meen chatti at medium heat. Add ingredients numbered 2 and saute for about 5 minutes until their raw taste is gone. Switch off and set aside to cool.

2. To the cooled mixture add grated coconut, enough salt and ingredients numbered 4. Combine everything well with your fingers (njeruduka). Add the washed and cleaned prawns and around 1/4 cup water. Mix everything well and cook covered at medium heat for about 12 - 15 minutes until all the water is evaporated and prawns are done. Add 2 – 3 tsp coconut oil and a few curry leaves. Close with a lid. Set aside for 10 minutes. Mix well. Serve with rice and any gravy.

Minty Lemon Juice

2012-05-18T10:16:00.000-07:00

Ingredients

1. Lemon – 1 (Remove the seeds and extract the lemon juice)

2. Ginger – 1/4 inch, roughly chopped

Mint leaves – 6 – 8

Honey – 2 tsp or sugar, to taste

Salt – 1 pinch

Water – 1.5 cups

Method

Put all the ingredients in a mixer and grind for about 10 seconds. Strain and pour into a glass.

Easy Kadala Curry

2012-05-14T10:52:00.000-07:00

Ingredients (Serves 3 - 4 )

To pressure cook

1. Kadala / Black Chickpeas / Kala chana – 1.5 cup dried (Soak the dried chana in enough water for at least 8 hrs)

Onion – 1/2 large, chopped

Green chilies – 2, slit

Curry leaves – 3 – 4

Turmeric powder – 1/2 tsp

Pepper powder – 1/2 tsp

Fennel powder – 1/2 tsp

Salt – To taste

Water – As required

2. Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dry red chilies – 2

Curry leaves – 1 sprig

Coconut flakes / thenga kothu – 2 tbsp

Pearl onions – 4 – 5 (optional)

3. Chilly powder – 1/4 – 1/2 tsp

Coriander powder – 1.5 tsp

Garam masala powder – 1/2 tsp

Method

1. Pressure cook the ingredients numbered 1 adding enough water for 5 whistles. Open when the pressure releases.

2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and thenga kothu/ coconut flakes. Saute until coconut flakes turn light brown. Add pearl onions and saute until light brown. Bring down the heat to low. Add coriander powder, chilly powder and garam masala powder. Saute until the raw smell of the powders is gone (Take care not to burn the powders. You can switch off the stove before adding the powders). Add the pressure-cooked kadala. Meanwhile grind 1.5 tbsp cooked, cooled kadala in a mixer. Add it to the pan.(This step is done to make the gravy thick). Bring the curry to a boil. Switch off. Serve hot with puttu / idiyappam / appam / chapatis etc.

Click here for Varutharacha Kadala Curry recipe

Banana-Oat Bars

2012-05-09T06:38:00.000-07:00

Ingredients (Makes 8 - 10 chewy bars)

Banana – 2, ripe (About 1 cup mashed)
Oats – 2 cups (You can also use granola)
Dates – 1/2 cup, pitted and chopped
Walnuts – 1/2 cup, chopped (You can also use sliced or chopped almonds, pecans etc)
Raisins – 2 tbsp
Butter – 1.5 tbsp, melted
Honey – 1 tbsp (Optional, it would be perfectly sweet if you use over-ripe bananas)
Cinnamon powder – 1/4 tsp
Salt – 1/4 tsp

Method

1. Preheat the oven to 350 F. Line an 8 x 8 inch square pan with aluminium foil or parchment paper. Grease lightly.

2. Mix all the ingredients together using your hands or a spatula. Transfer the mixture to the prepared pan and press down using your fingers or an offset spatula. Bake for 35 minutes. Cool down and cut into 8 – 10 slices.

Adapted from here

Chakka / Jackfruit Puttu

2012-05-04T10:56:00.000-07:00

Ingredients (For 2 chiratta puttu)

1. Jackfruit pieces / chakka chula – 7 – 8, chopped

Grated coconut - 1/4 cup

2. Puttu podi – 3/4 - 1 cup

Water – As required

Salt – To taste

Method

1. Fill a pressure cooker with one-half water. Close with its lid and bring to a boil.

2. Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist. Be careful while mixing, it should not turn into a dough. The final mixture should be in a powdered form, but wet enough for steaming. To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 5 - 10 minutes.

2. I used a chiratta puttu maker. Put the small steel plate with holes, inside the chiratta puttu maker mould. Fill the puttu maker/mould with 1 tbsp grated coconut and 1 – 1.5 tbsp chopped jackfruit. Now add the puttu podi ( just loosely fill it with rice flour, do not press). Top with some more grated coconut and chopped jackfruit pieces. The top layer should be that of chopped jackfruit pieces. Cover with the lid. Place it on top of the pressure cooker when steam starts coming out of the pressure cooker lid. Steam cook for about 4 - 5 minutes or until steam comes profusely through the small holes on top of the chiratta puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. Serve warm.

Prawns in a Roasted Coconut Masala

2012-05-01T09:58:00.000-07:00

Ingredients

1. Prawns – 250 gm

Turmeric powder -1/4 tsp

Chilly powder – 1/2 tsp

Salt – To taste

Kudam puli / cocums – 1 – 2 or as required to taste (Soak it in little water for 15 mts and tear into small pieces)

2. Sliced coconut/ thenga kothu – 2 - 3 tbsp

Pearl onions - 20 - 22

Onion - 1 small, chopped

Ginger - 1 inch, chopped

Garlic – 4, chopped

Green chilies – 4, slit

3. Grated coconut - 1/2 cup

Chilly powder – 1 - 2 tsp (Adjust according to your spice tolerance)

Coriander powder - 1.5 tsp

Fennel seeds - 1/4 tsp

Pepper corns – 4 - 5

4. Coconut oil – 1.5 - 2 tbsp

Mustard seeds - 1/4 – 1/2 tsp

Curry leaves – 1 – 2 sprigs

Method

1. Fry the grated coconut till light brown. Switch off and add the chilly powder, coriander powder, fennel seeds and pepper corns. Mix well. Cool down and grind to a powder.

2. Cook the prawns in an earthen pot / chatti adding salt, little water, 1/4 tsp turmeric powder, 1/2 tsp chilly powder and kudam puli. Cook covered until done.

3. Meanwhile heat oil in a pan. Splutter the mustard seeds and fry curry leaves. Saute the sliced coconut, chopped pearl onions, onions, green chilies, ginger and garlic for a few minutes. Add the cooked prawns and the ground roasted coconut masala. Mix well and stir until dry. Serve with rice and any gravy.

Recipe Courtesy – Mini Sukesh

Puttu

2012-04-27T11:18:00.000-07:00

Ingredients

Rice flour - 1.5 cups ( I used store—bought nirapara puttu podi)

Grated coconut – 1/2 - 3/4 cup

Salt – To taste

Water – As required (Around 3/4 cup)

Method

1. Fill a pressure cooker or puttu kudam with one-half water. Close with its lid and bring to a boil.

2. Put the small steel plate with holes inside the puttu maker mould. Fill the puttu maker/mould with 1 - 2 tbsp grated coconut. Now add the puttu podi ( just loosely fill it with rice flour, do not press). Top with some more grated coconut and repeat until the mould is filled. The top layer should be that of grated coconut. Cover with the lid. Place it on top of the pressure cooker / puttu kudam when steam starts coming out. Steam cook for about 7 – 9 minutes or until steam comes profusely through the small holes on top of the puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. You can use a spoon / pappada kambi to push the puttu out of the puttu maker. It tastes best with kadala curry, spicy egg curry, cherupayar/ muthira curry, cherupayar and pappadam, pazham, ghee and pappadam, ethakka varattiyathu, sugar etc.

Tips

1. If there are a lot of lumps while mixing the rice flour with water, pulse it in a mixer before filling the mould.

2. In some parts of Kerala, 1/4 tsp cumin seeds (jeerakam) and 3 – 4 sliced pearl onions is added while preparing the puttu mix, to give an extra taste and aroma to puttu.

3. If the puttu becomes dry over time, sprinkle some water and microwave it.

4. If you are making this in a chiratta puttu maker, you need to steam it only for about 4 – 5 minutes.

Blueberry Muffins

2012-04-23T11:14:00.000-07:00

Ingredients (Makes 12)

Recipe Source - How To Be A Domestic Goddess – By Nigella Lawson

1. All purpose flour – 1 1/3 cup

Baking soda – 1/2 tsp

Baking powder – 2 tsp

Sugar – 1/4 cup + 2 tbsp

Salt – 1 pinch

2. Butter – 6 tbsp, melted

Buttermilk - 3/4 cup + 2tbsp (or 1/2 cup yoghurt + 7 tbsp milk)

Egg – 1 large

3. Blue berries, fresh/frozen – 3/4 cup, make sure the blue berries are completely dry. You can toss them in a tsp of flour if you want.)

Method

1. Melt the butter, set aside to cool for a little.

2. Preheat oven to 400 F. Combine all the dry ingredients numbered 1 in a bowl. In a separate bowl, beat together the egg, buttermilk (or yoghurt and milk) and melted butter. Using a wooden spoon, pour the wet ingredients into the dry ingredients and mix gently. Do not worry about lumps, the important thing is that the mixture isn't over-worked. Fold in blueberries gently, again keep mixing to a minimum. You could also add orange zest at this point if you want. Spoon into muffin cups until 3/4th full. Bake for 20 minutes by which time muffins should be risen and golden and firm on top. Eat warm or cooled with a glass of milk or with unsalted butter and blueberry jam.

Baby Taro Roast

2012-04-17T10:00:00.000-07:00

Ingredients

1. Baby taro / cheru chembu / arbi / colocasia - Around 25 – 30, peeled

2. Turmeric powder - 1/2 tsp

3. Water - As required to cook

4. Salt - to taste

5. Chilly powder – 2 – 2.5 tsp

Coriander powder - 1/2 tsp

Pepper powder - 1/2 tsp

Garam masala powder – 3/4 tsp

6. Coconut oil - Around 3 tbsp or as required

Method

1. Cook the baby taros until soft adding salt, turmeric powder and enough water. Do not over-cook them.

2. Heat 1.5 tbsp oil in a wide pan / cheena chatti and add the cooked taros. Mix well at low heat, adding the masala powders one by one. Cook at low heat until well-roasted and brown, turning sides in between and adding more oil as required. It takes about 20 – 30 mts. Switch off when it is well-roasted. Serve with rice and any gravy.

Vishu Sadya Vibhavangal - HAPPY VISHU

2012-04-11T11:12:00.000-07:00

Wishing you all a very Happy and Prosperous Vishu!!!

Click the picture to go to the recipe..

Snacks

Pickles

Side-dishes

Ozhichu Curry

Desserts

Technorati Tags: Vishu Recipes,Vishu Sadya Dishes

Technorati Tags: Kerala Sadhya Vibhavangal,Sadya Dishes,Kerala Sadya,Kerala Traditonal Dishes,Onam Sadya Vibhavangal,Vishu Sadhya Vibhavangal,Sadya,Ona Sadhya

Madhura Curry / Madhura Pachadi / Pineapple - Munthiri Pachadi

2012-04-08T23:19:00.000-07:00

Ingredients

1. Pineapple - 1 cup, crushed

2. Seedless black grapes – 15 - 20

3. Turmeric powder - 1/4 tsp

4. Green chilies - 2 – 3, slit

5. Water - 1/4 cup

6. Sugar – 2 tsp (optional)

7. Salt - to taste

8. Yoghurt - 1/4 -1/2 cup or as required

To grind

9. Grated coconut - 1/2 cup

10. Cumin seeds - 1/4 tsp

11. Mustard seeds - 1/4 tsp

To Season

12. Coconut oil – 2 - 3 tsp

13. Mustard seeds- 1/2 tsp

14. Dry red chilies – 2 - 3

15. Curry leaves - 1 sprig

Method

1. In a pan, add the crushed pineapple, turmeric powder, green chilies and salt. Add very little water (not more than 1/4 cup) as water will ooze out from the pineapple while cooking.

2. Cook covered till the pineapple is half-done, about 10 - 15 minutes at medium heat, then add the grapes. Close with the lid and cook at low flame, until the grapes are tender and their juice blends with the pineapple. Don't over-cook the grapes (to retain their color and shape). Add the sugar if needed.

3. Meanwhile grind the grated coconut and cumin seeds to a very fine paste, adding water, if required. Now add 1/4 tsp mustard seeds to this paste and give 2 - 3 pulses OR You can crush the mustards in a mortar and pestle.

4. Add the ground coconut mixture to the cooked pineapple-grape mixture. Mix well and cook for a few minutes at medium - low heat, until the raw taste of coconut is gone. Add yoghurt when slightly cooled. Taste check for salt.

5. In another pan, add 2 – 3 tsp coconut oil. Splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well.

Spicy Egg Curry – Kerala Style

2012-04-04T10:36:00.000-07:00

Wishing you all a very happy Easter!!

Ingredients

To grind

1. Onion – 1/2, medium

Tomato – 1.5, medium-small

Garlic – 3 large cloves

Ginger – 1 inch

Grind all the above ingredients to a fine paste, in a mixer.

Remaining Ingredients

2. Eggs – 8, hard-boiled

3. Onion – 1 large, chopped

4. Turmeric powder – 1/2 tsp

Chilly powder – 1 tbsp

Coriander powder – 1 – 1.5 tsp

Garam masala powder – 1.5 tsp

5. Sugar – 1 tsp

6. Fennels / perumjeerakam – 1/2 tsp, crushed

7. Pepper powder – 1/8 tsp

8. Oil – 1.5 tbsp

Mustard seeds – 1/2 tsp

Dry red chilies – 3 – 4

Curry leaves – 1 sprig

9. Cilantro – To garnish

Method

Heat oil in a deep pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Add chopped onion, little salt and saute until transparent. Add the ground onion-tomato mixture mentioned under ‘To grind’ and saute until oil appears. Bring down the heat. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute at low heat for about 1 minute taking care not to burn the powders. Add the boiled eggs and stir for a few seconds. Add the crushed fennels, sugar and mix well. Add 1.5 - 2 cups hot water, salt and bring to a boil. Cook covered for 2 – 3 minutes. Open and add 1/8 tsp pepper powder. Check for salt. Garnish with cilantro. Serve with appam / idiyappam / chapatis / porotta / puttu etc.

Recipe Courtesy – Manju Jyothish

Neipayasam / Sharkkara Paysam / Temple Payasam

2012-03-30T11:34:00.000-07:00

Ingredients (Serves 6 – 7)

1. Payasam rice / unakkalari / short grain rice - 1/2 cup
    Water - 1 cup
2. Ghee – 1/4 cup
3. Grated coconut – 1/2 – 3/4 cup
   Jaggery – 1 cup
   Cashews and raisins - 2 tbsp each (Optional)

   Thenga kothu – 2 tbsp (Optional)
   Dry ginger powder – 1/2 – 3/4 tsp
   Cardamom powder – 1 pinch

Method

1. Pressure cook the unakkalari with 1 cup water for 3 whistles at medium or medium-high flame and set aside. (You can also cook it in a mankalam or any vessel but it will take around 1 hr).

2. Melt jaggery in 1/2 cup of water, strain to remove any impurities and bring to a boil in an uruli or a heavy bottomed pan.

3. Add cooked rice and add ghee little by little, stirring continuously so that it will not stick to the pan.

Add grated coconut and mix well. Cook on medium - low flame until thickened. Add cardamom powder and dry ginger powder.

4. Heat 1 tsp ghee in a small pan. Fry the thenga kothu, cashews and raisins. Pour over the payasam. Serve warm. This payasam is usually served in small portions as it is quite heavy.

Tips

This payasam is also made for Pongala, a Kerala Hindu festival, in round earthen pots but only 3 – 4 tsp ghee is used. Also, sliced banana (kadhali pazham) is mixed with the payasam, once it is done.

Ethapazham (Ripe Banana) Pulliseri

2012-03-27T11:05:00.000-07:00

Ingredients (Serves 4 – 5)

1. Ethapazham / nenthra pazham / ripe banana – 1 medium, cubed

Green chilies – 3, slit

Curry leaves – 1 sprig

Turmeric powder – 1/2 tsp

Chilly powder – 3/4 tsp

Water – Around 1.5 cup or as required

Salt – To taste

2. Grated coconut – 3/4 – 1 cup

Cumin seeds – 1/2 tsp

3. Yoghurt – 2.5 – 3 cups, beaten

4. Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dry red chilies – 2 – 3

Curry leaves – 1 sprig

Fenugreek seeds – 1/4 tsp (You can replace it with 1/8 tsp fenugreek powder. Sprinkle it when the pulliseri is done.)

Method

1. Grind the grated coconut and cumin seeds to a very fine paste adding little water.

2. Cook covered the ingredients numbered 1 in a cheena chatti or any vessel until the ripe banana is fully done.

3. Add the grated coconut mixture and cook at low heat for 5 – 7 minutes, until the raw taste of coconut is gone completely. Now add the beaten yoghurt, salt and stir continuously for about 5 – 7 minutes until it is heated through. Switch off.

4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies, curry leaves and fenugreek seeds. Switch off when the fenugreek seeds turn brown. Pour the seasoning over the pulliseri. Cover with a lid for 10 minutes. Serve with any mezhukkupuratti / thoran, pappadam etc.

Palappam / Vellayappam with Rice Flour

2012-03-22T12:07:00.000-07:00

Ingredients (Makes about 30 appams)

1. Rice flour – 2 cups (Raw rice flour is usually used for making palappams, but you can also use roasted rice flour. We have used roasted rice flour here.)

2. Yeast – 1 tsp (We used rapid-rise yeast)

3. Thick coconut milk – 1 can / 400 ml (We used 1 can chaokoh coconut milk)

4. Grated coconut – 1 handful (Grind it to a coarse paste (tharutharuppayi))

5. Salt – To taste

6. Sugar – 2 – 3 tbsp or to taste

To cook (Kappi Kachan)

7. Rice flour – 1/2 cup

8. Sugar – 1 tbsp

9. Water – 2 cups

Method

1.Mix 1/2 cup rice flour with 1 tbsp sugar and 2 cup water. Heat a pan and add this mixture. Stir it at medium-low heat for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste (kurukku). It should not form any lumps. Leave aside to cool.

2. In a bowl, mix 1 tsp yeast with 3 tbsp luke-warm water. Keep aside to rise.

3. In a large vessel, combine 2 cups rice flour with enough salt, around 2 - 3 tbsp sugar, 1 can coconut milk and ground coconut mixture. Taste-check for salt and sugar. Add the cooled kurukku (step 1) and risen yeast mixture. Add some water, the batter should have an idli batter consistency. Allow it to ferment in a warm place ( You can keep it inside your oven after heating it for 20 - 30 seconds or you can leave the oven light on) for at least 6 - 8 hrs or overnight. When fermented, the batter will almost rise double. Be sure to use a large vessel as it might overflow. Before making appams, check for sugar and salt. If the batter is thick, dilute it by adding around 1/2 cup water. We need a dosa batter consistency.

4. Make palappams using appachatti. Heat the appachatti at medium-high flame and pour a ladle full (thavi or a little more than 1/4 cup) of appam batter into it. (Remember to smear the appachatti lightly with oil if its not nonstick). Hold both the handles of the appam chatti, lift from the stove and gently swirl it to spread the batter around, in one direction. You need to swirl it only once or twice for a thin lace on the edges. Now bring down the flame to medium and cover with its lid. Cook until done on one side only. It will take around 2 - 4 mts. Before removing the appams, turn the heat to medium-high flame for a few seconds in order to brown the appam lace. Remove the appam and repeat until the batter is finished. Serve warm with egg curry/any stew/kadala curry/vegetable korma/ fish moli or any curry of your choice. The batter will keep in the refrigerator for about 2 - 3 days.

Recipe Courtesy – Manju Jyothish (This was made by her, I just took the pictures )

Technorati Tags: Palappam,Kerala Specials,Vellayappam,Appam,Kerala,Kerala Breakfast,Easter Recipes

Creamy Caramel Flan with Condensed Milk

2012-03-19T14:33:00.000-07:00

Ingredients (Serves 8)

1. Sugar – 3/4 cup (For making the caramel)
2. Eggs - 4
Water – 1 3/4 cups ( Water can be replaced with whole or low-fat milk. I used 2% milk))
Sweetened Condensed Milk – 1 can (14 oz, 396 gm)
Vanilla extract – 1 tsp
Salt –1/8 tsp

Method

Preheat oven to 350 degrees F.
Heat a saucepan at medium heat. Add 3/4 cup sugar and 1 tbsp water. Shake the pan slightly, but do not stir, until all the sugar has melted, about 4 - 5 minutes. Stir the sugar as it begins to bubble and slowly change color. Remove from heat when it turns to a golden brown color. Pour the caramel into 8 ungreased 6-ounce custard cups (I used 5 ramekins), tilt immediately to spread the caramel evenly over the bottom. The caramel will harden in a few seconds. Keep aside.
In a medium bowl, beat eggs, stir in water or milk, if you are using, condensed milk, vanilla extract and salt. Pour over the caramelized sugar in the cups. Set cups in large shallow pan filled with 1 inch hot water. Bake at 350 F for 30 - 35 minutes or until a knife inserted near centers comes out clean. Cool down to room temperature. Keep in the refrigerator for 2 - 3 hrs or until serving. To unmold, run a knife along the sides of the ramekins. Place a plate or any serving dish upside down over the ramekin. Now holding tightly, invert the dish and ramekin together. Now lift the ramekin slowly. If it does not come out, you can shake the ramekin gently to loosen the flan. Caramel syrup will run down on the sides of the custard, forming a yummy sauce. Garnish as desired. Refrigerate leftovers.

Recipe Courtesy – Eagle Brand “ Best-Loved Desserts”

Gobi (Cauliflower) Taka Tak

2012-03-14T11:34:00.000-07:00

Ingredients

Recipe Courtesy – Indian Home Cooking by Suvir Saran

Cauliflower – 1 medium, cut into small florets
Cumin seeds – 1/4 tsp
Onion – 1 small, cut into 1/2 inch dice
Ginger – 1 tbsp, minced
Garlic – 2 tsp, minced
Green chilly – 1, slit
Chilly powder – 1/2 tsp
Cumin powder – 3/4 tsp
Garam masala powder – 2 tsp
Yoghurt – 1/2 cup
Tomato – 1 medium, finely chopped
Bell pepper – 1, finely chopped
Cilantro and julienned ginger – To garnish
Salt – To taste
Oil – 1.5 tbsp

Method

1. Heat oil in a wide non-stick pan at medium-high heat. Add the cauliflower florets and stir until they turn lightly brown and are almost cooked, about 10 minutes. Drain onto a paper towel.

2. To the same pan, add more oil if required, and then add cumin seeds. Splutter them and then add the diced onion and little salt. Stir until onion turns light brown around the edges. Add minced ginger, garlic and green chilies. Stir for a minute. Add chilly powder, cumin powder and garam masala powder. Stir for a few seconds and then add 1/2 cup yoghurt. Cook for 2 - 3 minutes stirring and then add finely chopped tomato and bell pepper. Mix well and add the cauliflower florets. Stir for 4 - 5 minutes. Taste-check for salt. Sprinkle cilantro and julienned ginger. Serve hot with chapatis/rice.

Kannimanga Achar / Tender Mango Pickle

2012-03-12T12:12:00.000-07:00

Ingredients

Kannimanga / tender mango - 1/4 kg
Salt - As required to taste
Chilly powder - 2 - 3 tbsp (Add it according to your spice tolerance)
Fenugreek powder - 1/2 tsp
Asafoetida / hing - 1/4 tsp
Mustard seeds - 1 - 2 tsp, crushed in a mortar and pestle (You can crush them in a mixer instead)
Gingelly oil - 2 - 3 tsp

Method 1

1. Wash the tender mangoes and pat dry. Each tender mango should have a little stalk along with them so do not remove their stalks completely. Put them in a bharani (traditional earthen pot) and add enough salt. Shake the bharani well. Tie a cloth around the bharani so as to seal it tight and cover with its lid. Leave it for 10 - 15 days. Water will ooze out from the mangoes.

2. After 15 days, take out the bharani and transfer the kannimanga to a clean vessel. Add chilly powder, fenugreek powder, asafoetida and crushed mustard seeds to the brine in the bharani. Mix well. Put the tender mangoes. Heat 2 - 3 tsp gingelly oil, cool and pour on top of the pickle. Place a clean white cloth dipped in oil on top. Cover with a lid tightly and keep in a dark place. Use after 2 - 3 months. Use a clean and dry spoon to serve the pickle.

Tips

If you want more gravy, add water that has been boiled and cooled to the bharani.

Method 2

1. Boil some water and cool it down to room temperature. Set aside. Wash the tender mangoes well and put aside to drain off excess water or pat dry. Each tender mango should have a little stalk along with them so do not remove their stalks completely. Put them in a bharani (traditional earthen pot) and mix with salt. Add some water (around 1/2 cup) which had been boiled and cooled to room temperature. Close the bharani with its lid and keep aside for 3 - 4 days. Water will ooze out from the tender mangoes.

2. Take out the bharani after 3 - 4 days. Heat a cheena chatti and pour the brine in the bharani to it. Add the chilly powder, fenugreek powder, crushed mustard seeds, hing and enough salt. Boil the gravy until thick. Switch off. Cool down completely. Add in the tender mangoes. Mix well. Transfer it back to the bharani. Heat 2 - 3 tsp gingelly oil, cool and pour on top of the pickle. Close the bharani with its lid. Keep in a cool, dry place for at least three months before using. Use a clean and dry spoon to serve the pickle.

Traditional Marble Loaf Cake – Celebrating 1 Million Hits!!

2012-03-07T15:33:00.000-08:00

We are really excited to announce that our blog just crossed 1 million page views. It took us about 25 months to reach this milestone. We wish to thank all our readers for your continuous support and love. Now onto 2 million……

Ingredients

Recipe Source – Here (originally from Baking: From my home to Yours – By Dorie Greenspan)

1. All purpose flour – 2 cups + 2 tbsp
Baking Powder – 1 1/4 tsp

Salt – 1/2 tsp
2. Unsalted Butter – 1 1/2 sticks (12 tbsp), room temperature
Sugar – 1 cup
3. Eggs – 4 large
4. Pure Vanilla Extract – 1/2 tsp
5. Whole Milk – 1/2 cup
6. Semi-sweet baking chocolate – 4 oz, melted ( I used Baker’s Semi-Sweet baking chocolate squares)

Method

1. Preheat the oven to 325˚F. Butter a 9 x 5 x 3 inch loaf pan, dust the inside with flour and tap out the excess.(I lined it with parchment paper and greased it with butter).

2. Sift the all purpose flour, baking powder and salt in a wide bowl. Set aside.

3. Cream the butter and sugar for about 3 – 4 minutes using a hand mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat well. Alternately add the flour and milk in small portions, starting and ending with flour, and mix only till combined at low speed.

4. Add half the batter to the melted chocolate and mix well. Alternately drop spoonful's of the dark chocolate and plain batter into the prepared loaf pan. Using a knife, cut deep into the batter and make a few zig zag patterns (not more than 4 – 5 times). Bake for 1 hour and 20 – 30 minutes or until a toothpick/knife inserted near the center comes out clean. Transfer the cake to a cooling rack. Let stand for 15 minutes. Run a blunt knife through the edges and unmold. Cool to room temperature and cut into slices. This cake is dense and very delicious. Enjoy with a cup of milk or tea!!

Poha Chivda

2012-03-05T10:51:00.000-08:00

Ingredients

1. Thin poha / rice flakes – 2 cups

2. Peanuts – 1/4 cup + 2 tbsp

Cashews – 2 tbsp, split

Pottu kadala / split roast gram dal / dariya dal – 2 tbsp

3. Raisins – 1 - 2 tbsp

Curry leaves – 1 – 2 sprigs

4. Turmeric powder – 1/4 tsp

Hing – 1- 2 pinches

Salt – 1/4 tsp, powdered (You can use a mortar and pestle to powder the salt and sugar)

5. Sugar – 1 tsp or to taste, powdered

Chilly powder – 1/2 tsp

6. Oil – 1.5 + 2 tsp

Method

1. Heat 1.5 tsp oil in a wide non-stick pan at medium-low heat. Add the thin poha and roast for about 4 minutes or until crispy, stirring continuously. Transfer to a wide plate to cool.

2. Heat 2 tsp oil in the same pan at medium heat. Add peanuts, cashews and roasted gram dal. Stir-fry for 3 minutes. Add raisins and curry leaves. Stir fry until curry leaves turn crisp. Add turmeric powder, hing and powdered salt. Mix well. Add roasted poha. Mix well and add powdered sugar and chilly powder. Mix well and switch off. Transfer to a wide plate to cool. Store in an airtight container for 1 – 2 weeks.

Cheera Parippu Curry / Spinach and Dal Curry

2012-03-01T22:43:00.000-08:00

Ingredients

1. Spinach – 1 bunch, washed and chopped

Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Salt – To taste

2. Toor dal – 1 cup

Water – As required

3. Grated coconut – 1/2 cup

Cumin seeds – 1/4 - 1/2 tsp

Garlic – 1 small clove, optional

4. Oil – 2 tsp

Mustard seeds – 1/4 – 1/2 tsp

Dry red chilies – 2 (optional)

Curry leaves – 1 sprig

Method

1. Grind the coconut along with cumin seeds and garlic to a fine paste.

2. Cook the toor dal adding enough water. You can pressure cook it for 1 whistle. When it is cooked, mash it lightly and add the chopped spinach, turmeric powder, chilly powder and little salt. Add little water if it is very thick. You need a medium-thick consistency for this curry. Mix well. When the spinach is cooked, about 5 – 7 minutes, add the ground coconut mixture. Cook for a few minutes at low flame, until it starts to boil from the sides. Switch off.

3. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add a few curry leaves and pour this seasoning over the curry. Serve with rice and any thoran/ mezhukkupuratti.

Recipe Courtesy – Preetha Jayesh

Dates, Walnut and Nutella Laddus

2012-02-22T19:31:00.001-08:00

Ingredients (Makes 8 – 10)

1. Walnuts – 1 1/4 cups (You can also use almonds or any other nuts of your choice)

Dates – 3/4 cup, chopped

Nutella – 1 tbsp

2. Fresh grated coconut / Sweetened coconut flakes / Dried coconut flakes – 1/4 cup (Optional)

Method

Grind the walnuts to a powder in a mixer. Mix it with chopped dates and 1 tbsp nutella. Use your fingers to combine everything well. Shape into balls and roll in coconut flakes. Keep refrigerated for 2 – 3 days.

Tips

Instead of nutella, you can use condensed milk.

Coconut and Lemon Sevai (Rice Noodles)

2012-02-22T14:53:00.000-08:00

Coconut Sevai

Ingredients

1. Sevai / dried rice noodles – 100 gm (half packet)

Salt – To taste

2. Oil – 1 tsp

Mustard seeds – 1/4 – 1/2 tsp

Dried red chilies – 2, broken

Urad dal / chana dal – 1 tsp

Cashews / peanuts – A few

Green chilly – 1, finely chopped

Curry leaves – 1 sprig

Hing / asafoetida – 1 pinch

3. Grated coconut – 1/2 cup

Method

1. Cook the rice noodles as per the package instructions. OR Heat water in a saucepan / any vessel and bring to a boil. Add the dried sevai, 1/2 tsp oil and enough salt. Cook covered for 4 – 5 minutes until soft and done. Drain well and set aside.

2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add urad dal, cashews and fry until light brown. Add green chilies and curry leaves (you can add finely chopped carrots and onions also, if you wish). Stir for a few seconds and add hing. Add the grated coconut, stir for about 10 seconds and then add the cooked sevai. Mix everything well and taste-check for salt. Serve with coconut chutney and pappad or ethapazham varattiyathu/ sweetened coconut milk etc.

Lemon Sevai

Ingredients

1. Sevai / dried rice noodles – 100 gm (half packet)

Salt – To taste

2. Oil – 1 tsp

Mustard seeds – 1/4 – 1/2 tsp

Dried red chilies – 2, broken

Urad dal / chana dal – 1 tsp

Cashews / peanuts – A few

Green chilly – 1, finely chopped

Curry leaves – 1 sprig

Hing / asafoetida – 1 pinch

Turmeric powder – 1 - 2 pinches

3. Lemon/lime juice – Of 1 lemon

Method

1. Cook the rice noodles as per the package instructions. OR Heat sufficient water in a saucepan / any vessel and bring to a boil. Add the dried sevai, 1/2 tsp oil and enough salt. Cook covered for 4 – 5 minutes until the noodles are soft and done. Drain well and set aside.

2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add urad dal, cashews and fry until light brown. Add green chilies and curry leaves. Stir for a few seconds and add turmeric powder and hing. Now add the cooked sevai. Mix everything well and taste-check for salt. Switch off. Add lemon juice and mix everything well. Serve with pappad.

Tips

1. Instead of dried rice noodles, you can use left-over idiyappams / string hopppers. Just tear the idiyappam into small strings/pieces and use in the above recipes.

Sweet Sevai/ Idiyappam

2. To make sweet sevai, combine the cooked rice noodles or torn idiyappam with sugar or jaggery, grated coconut, little ghee(optional) and little cardamom powder / crushed cardamom. Combine well with your fingers. You can garnish it with ghee fried cashews and raisins. Serve as is or with fresh thick coconut milk.