Taking a break and India Calling.....

My dear Kitchen Queens!!!!

I am taking a break from blogging for a month as I am leaving for India this saturday!

I was not expecting to go now and the plan happened all within a day....its only yesterday i planned, decided ,and confirmed the tickets!!!!!!

Its bin 11 months ,I have come to US,immedtly after my wedding....

I am all excited to see my parents and brother,one sad thing is ,I dont have enough time to shop,as i thought I would do when I go for vacation!!! my head is spinning....i dont know what to buy for anybody!!! and  the time doesnt seem to be enough and I cant even remember how many cousins i have...in both sides..

All my dear friends ,I will dfntly miss all your lovely recipes!!!!!

Take care!!!!!!!!!

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Chakka kuru Manga curry

Recipe for Naadan Chakkakuru manga curry
Serves - 4
Total cooking time - 30 minutes
Recipe courtesy :- Mrs K . M. Mathew

Ingredients:-

Chakkakuru (Jack fruit seeds) - 1 cup

Green Mango diced - 1/2 cup

Turmeric powder - 1/4 tea spoon
Chili powder - 1/4 to 1/2 tea spoon
Salt to taste
Bowl 1
Grated coconut - 1 - 1.5 cup
Shallots - 1
Cumin seeds - a pinch
Turmeric powder - a pinch
Tempering
Coconut oil - 2 tablespoon
Mustard seeds - 1/2 tea spoon
Shallots slivered - 3
Dried red chiles - 2
Curry leaves

Method:-
Cook chakkakuru with turmeric , chili powder and salt with just enough water.When it half done add mango and lil more water and cook till done.
Grind all the ingredients inBowl 1  to a fine paste. Add this with little water to the cooked chakkakuru-manga mix and simmer for a couple of minutes .
Prepare the Tempering and pour over the curry.
Serve with Kuthari choru .

Happy Cooking

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Idli - Sambar

Updated Picture:- idli and sambar

Idli and Sambar is one of Malayalees favourite Breakfast . The steaming Idli with spicy hot sambar is a tongue tickling Combination. We love to have this any time of the day and it is our best recipe to fall back on any day.The best idli i have ever had is from Idli pillechen's Chaya kada ( tea shop ) near my house in Changanacherry..As a kid i used to crave for this, since my mom always make Appam :)..

Here goes a recipe for soft idli and yummy sambar from my kitchen. 

Click here for yummy sambar recipe

Recipe for soft Idli:-

Ingredients:-

Urad dal - 1 cup

Rice flour - 2 cup

Cooked rice - 1/2 cup

OR

Idli Rice - 2 1/4 cups

Poha / Aval - 1/4 cup

Fenugreek seeds - 1 tsp

Salt to taste

Method:-

Soak Urad dal and Fenugreek seeds and aval separately for 6- 8 hours ( If using Idli rice soak it along with it in a separate bowl)

Grind urad dal into a paste.I dont make it to a very fine paste,but only 90% fine paste..there should be some "thari" as my mom says for the batter ( And then Idli rice)

Then grind the cooked rice,aval and fenugreek seeds to a paste

Mix rice flour and rice paste to the urad dal paste ,salt and blend it well so that there is no lump...

The batter consistency should be thick and do not make it too watery

Allow the batter to ferment for 14-16 hours by keeping it in a warm place

(In cold climate,the batter can be fermented by keeping it in a warm oven..Preheat the oven for 10 minutes..clear off the oven and keep the idli batter in the oven after 5 minutes..)

when you are ready to make the idli, add salt to taste, if it is needed.

Brush Ghee or oil to the idli thattam

Pour spoon full of batter to Idli plates and cook it in a steamer for 7 -10 minutes.

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Sambar - Kerala Style

Ingredients:-

Red Lentils or Toor Dal - 1 cup

Turmeric powder - a pinch

Salt to taste

water

Oil - 1 tablespoon

Onion chopped - 1

Garlic - 3 cloves(optional)

Green chili - 2-3

Vegetables chopped - 2 cup( any veg of your choice, i prefer carrot , potato , beans , ashgourd , drumstick,tindora and zucchini)

Tomato - 1

Tamarind pulp - 1/2 tablespoon

Sambar powder - 2 table spoon ( Sakti prefered )

Hing - a large pinch

Salt to taste

Tempering

Oil

Curry leaves

Mustard seeds

Dried red chili  - 2

Method

Soak lentils for sometime in water , drain and pressure cook with just enough water , salt and a pinch of turmeric. Remove the cooked lentils and clean the cooker.

Heat a tablespoon of oil in the cooker and saute onion , garlic and green chilies for a couple of minutes.

Add diced vegetables and saute for 2-3 minutes, followed by tomato.

Dissolve tamarind pulp in 1/4 to 1/2 cup of warm water and mix with Sambar powder  

Add this along with cooked lentils to the cooker , just enough water and pressure cook for 2 whistles

Uncover when cooled , simmer again for a couple of minutes , add a pinch or two of hing and chopped cilantro.

Tempering:-Heat oil in a pan and add mustard seeds.When it starts to splutter add red chilies and curry leaves.Pour it over the sambar.Serve it with Idli or Rice

Happy Cooking

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Meen Pollichathu - Kuttanadan style with Tilapia

Recipe for Nadan Meen pollichathu - A true Kuttanadan Delicacy

Ingredients:-
To marinate fish:- Bowl 1

Fish -fillet or steak cut - 2  (tilapia,Pearl spot,King fish,Salmon)

Turmeric powder - 1/4 tea spoon

Red chilly powder - 1/2 tea spoon
Pepper powder - 1/2 tsp( as per your heat level)
Salt to taste

For the masala 
Oil - 2 tablespoon 

Shallots finely chopped - 1cup 

Ginger chopped - a small piece

Garlic chopped -5 cloves

Green chillies chopped - 2-3nos
Chili powder - 1/2 tea spoon
Coriander - 1/2 tea spoon
Turmeric powder - 1/4 tea spoon

Lemon juice - of 1/2 lemon or 1 small tomato ( optional)

Coconut milk(thick) - 1/4 cup

Curry leaves

Salt to taste

Aluminium foil/banana leaf

Method

Clean the fish and pat dry. If using fish like karimeen make some gashes on it . Marinate the fish with all the ingredients in Bowl 1. keep aside for 30 minutes. Fry it lightly ( not crisp fried) little oil and drain on paper towels.

Meanwhile heat oil in a pan and saute' chopped onions ,ginger ,garlic and green chillies..When they are soft , add all the powders ,salt and curry leaves,mix it well. (Add lemon juice or if you are using tomato, add it now and sautee well.)Add thick coconut milk and let it stand on fire for 2 minutes, until it is thick .Masala is ready

Take an aluminium foil.Place the fish on the center and apply the gravy well on both sides of the fish

Fold the foil and make sure the edges are secure so that the gravy wont fall out.Steam it in a steamer or Appachembu for 10-15 minutesOr you can bake it for 20 minutes @ 400 degree

Or Take a heavy pan put this foiled fish and place another heavy pan or pot on top of it, and grill it for 10-15 minutes , but grill both sides.

Happy Cooking

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Egg Biryani

Ingredients

Basmati Rice (long grain)- 2 cups

Eggs (hard boiled)- 2

Large onion (finely chopped)- 1

Tomatoes chopped - 1

Garlic (crushed) - 2

Turmeric powder -1/2 tsp

Chili powder  - 1 tea spoon to a table spoon 

Garam masala powder-1 tea spoon or add as per your spice level 

Bay leaves - 2

Cinnamon stick 1 inch

cardamom -6 4

Salt To taste

(Update )Mint and coriander leaves chopped  or  2-3 table spoon store bought mint & cilantro chutney enhance the taste)
(Update )Thin coconut milm - 1/2 cup to 1 cup . To make a cup of thin coconut milk , i normally use a 25 % coconut milk - 75 % water ratio , but you can always thinner or thicken it ... 

Ghee or oil 1/2 cup

Preparation

Cook the Rice and keep aside
Heat the oil / ghee in a deep sauce pan and fry onions, tomatoes and garlic together with the bay leaves, cinnamon and cardamoms, until golden.

Cut the eggs into half and add to the pan. Stir in turmeric, chili powder and fry for about 5 minutes.Add thin coconut milk and salt and cook covered for 7 minutes or until the gravy is thick.then sprinkle garam masala powder

In a pan or oven prrof dish arrange the masala and rice in layers and Simmer covered for 10 minutes(if u r cooking on stove top) or Bake @ 350 degree for 10 minutes.

Serve warm with Raita

Garnish egg biryani with chopped coriander and tomato slices, serve hot.
Cheers!!!
Sarah

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Kerala Beef Curry- Spicy and yummy

Updated recipe for Kerala Spicy beef curry

Ingredients:

Beef - 1 kg

Green chilli (split lengthwise) - 2-3 nos

Ginger chopped - 2 tsp

Garlic chopped - 3-4 cloves

Turmeric powder -  large pinch

Salt to taste

oil

Whole cloves - 3-4

Mace - 1

Cardamom -3 ( lightly crushed)

Curry Leaves

Coconut chips - 1/4 to 1/2 cup(thenga kothu)

Onion chopped - 2 nos
Tomato chopped - 1 (optional)

Red chilli powder - 1 1/2 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

Cumin powder - 1/2 tsp
Crushed peppercorns - 1/2 tsp

Method

Clean and cut the beef into medium pieces. Add chopped ginger , garlic , green chili , turmeric powder and salt and marinate for 30 minutes.

Heat oil in a pan and put whole cloves,cardamom and mace and fry it for a minute. Add curry leaves

and Coconut cuts and fry for 4-5 minutes.Add Onion saute' it well, till it turns brown

In a bowl mix red chilli powder,Coriander powder,garam masala, and cumin powder, with water to make a paste...

When the onions are well sauteed and they have a flavour add the masala paste to the pan and combine well....Add marinated meat and chopped tomato , crushed pepper corns and mix well.Toss for a couple of minutes 

Add 1 or 2 cups of water and cook covered for 1 hour or so. Stir occasionally and check the water .

OR 

In a pressure cooker,transfer this and add required amount of water(the amount of water should be above the level of the meat) and give a salt check 

Cook for 2 or 3 whistles or till done.When the beef is done , uncover it and  slow cook it for 5-8 minutes ....

Cheers!!!!!!!!!!!!!!

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Chembu/ Arbi vevichathu

A popular dish from Kerala , I used to love this so much as a kid . My mom prepares this from the home grown chembu / taro and usually in the evening as a snack.

Ingredients:

Chembu/Arbi - 1/2 kg

Grated coconut - 1 cup

Greenchillies - 3- 5 nos

Shallots -1 or 2

Turmeric powder - 1/4  tsp

Cumin seeds - a pinch

Garlic - 2 cloves

Salt to taste

Coconut oil

Method :-

Clean and cut the chembu into small pieces

Heat a vessel and boil water with salt.Cook the chembu pieces in boiling water,till they are well cooked(it should be cooked in such a way that it is easy to mash) . Drain and keep aside

Grind all the remaining ingredients to make a paste

When the arbi is done ,drain the excess water and mix it well with the coconut paste

Add salt to taste....combine it well so that all the arbi pieces have mashed well

Serve Hot drizzled with coconut oil

Goes well with Beef curry ,Meen curry,or chutney

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Coconut Rice - Thenga Choru

Ingredients:-

Basmati Rice - 1 cup

Grated coconut - 1/2 cup

Green chilli (split lengthwise)= 4- 5 nos

Lime juice - 2 tsp

Ghee/Butter -2 tsp

Mustard seeds

Curry leaves

Oil

Method

• Cook the rice with lime juice,salt and required amount of water,till it is done and drain the excess water
• Heat ghee/butter in a pan and add mustard seeds.When it starts to splutter add green chillies and curry leaves and saute' it.
• Add grated coconut and salt to this and saute' for a minute
• Add the cooked rice to this and mix it well.Let it stand for a minute or two

Remove from Fire

Cheers!!!!!!!!!!!!!!

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Nadan Duck Roast

Ingredients:-

Duck - 1 kg

Potatoes cubed - 2

Shallots /Onion chopped - 1 cup

Ginger &Garlic chopped - 2 tsp

green chillies slit lengthwise

Coriander powder - 2 tsp

Red chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1 tsp

Garam masala - 1 tsp

Bay leaves - 2

curry leaves

Thin coconut milk -2 cup

Vinegar - 1 tsp

oil

salt to taste

Method:-

Clean and cut duck into medium pieces

Make a paste with Corinader powder,Chilli powder ,Turmeric powder and pepper powder and Vinegar and apply this paste to Duck and set aside for an hour

Pressure cook the marinated duck pieces with Ginger garlic green chillies ,bay leaves and thin coconut milk,for 2 whistles(add water if needed)

Heat oil in a pan fry onions/Shallots.Now add the cubed potato pieces and fry it,until the potaoes turn golden brown.Add

Transfer the entire content in Pressure cooker to the pan and combine it well

Add garam masala,salt to taste, and curry leaves ,toss it well

Cover it with a lid and Simmer for 30 minutes,until the gravy is reduced and the masala is well coated onto the meat.

Uncover it , pour 1 tsp of oil and sauté well for another 5 minutes ..

Serve warm with Appam

Cheers!!!

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Award Time

Thanks Sangi of http://simplydelicious-keralafoods.blogspot.com/ for sharing this Lovely Award with me.
I would like to pass on this award to Aysha of http://ayshadileen.blogspot.com/

To all Fellow blogger friends,Its just because i m out of town and busy with july 4th weekend ,I am not visiting any of urs recent tasty recipes....Will catch all your updates from monday onwards!!!!!!!Guess you guys would also be busy...

Happy July 4th weekend
Cheers!!!
Sarah Naveen

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