Mini Frittatas

How y'all doing? Hope everyone had a wonderful Christmas with family or friends.And all those on vacations, enjoy!!!!  We had a very beautiful one with friends , good food and wine. But the fact that the holidays are not yet over makes these days a special one, isn't it?

I have a very happy news to share... My Uzhunna vada and Thenga chammanthi post has been selected as one of the best 30 recipes of the year by Chacko's kitchen . What better way to mark a blissful end and bid farewell to an year . Congrats to all the winners and Hats off to Susan & Abraham, Thas , Smitha and Alka for making the event a wonderful one :)...

Well, my gibber about not seeing snow has finally come to an end with the blizzard we were having for the last two days. Around 25 inches of snow..oooh!!!! This is definitely gonna be my Gold standard to measure all the others which would follow..Its not like this is my first snow, but somehow I associate these holidays with snow , that's it. I was really enjoying the gusty wind blowing and drifting the snow on the first day , but later it puts even me in a tizzy. But I'll tell you there is something peaceful and soothing about the snow, if its minus heavy winds.

So lets make something to forget the snow. This is adapted from Martha's magazine. I had the frittata first in a cafe in Bahamas last year and instantly fell in love with it. But that was the big one which you make in a pan. So later when i was searching for a recipe , i groped on this. Though i wasn't sure, I made it and N liked it so much. 

Trust me making frittata in a muffin tin is such an effortless job and allows you to save the rest without touching it. I admit i had a bad time making it in a cast iron pan , that it wont come out. I am yet to master it. SO this one is a big blessing for people like me, those lazy, impatient ones.

Its so easy to put together , it became one of our  regular Saturday brunches.

Recipe for Mini Frittatas

Ingredients:-

Zucchini chopped - 1/4 cup

White mushrooms -1/4 cup

Red and green bell pepper chopped - 1 cup

Eggs - 8

Gruyere or fontina cheese finely grated - 1/4 cup

Rosemary or chives chopped - 2 table spoon

Pepper - 1/2 tsp

Salt to taste

Oil or cooking spray

Method:-

Preheat oven to 400 degrees.Lightly spray a muffin tray with cooking spray.

Mix all the chopped vegetables together and arrange in each muffin tin.

Whisk eggs, rosemary, salt and pepper and fill the tin below the rim.

Sprinkle with grated cheese.

Transfer to oven and bake until they are set for about 8-10 minutes.

Serve warm.

Bon Appétit 

         Sarah

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Almond Bars --- Merry Christmas

Here is my Christmas wish to you

Hold it close and it may come true

Receive that Special Christmas glow

Perhaps even some Christmas snow

Find Christmas spirit in your heart

That's where Christmas has to start

Find joy in the love that you share

Giving at Christmas shows we care

Enjoy the day with family and friends

A heartfelt Christmas that never ends

Keep Christmas each and every day

You may smile more but that's ok

May Christmas live inside of you

And show in all you say and do

Find joy in all that you receive

It's possible when you believe

  - Will Curl

Though I am in the middle of preparations for the christmas day, i thought i will take a lil time to wish you and bring you a piece of christmas joy to you all.

Wish you a very Merry Christmas 

Ingredients:-

Butter 1 cup softened

Almond Paste - 1 cup

Sugar - 2cup + 1/4 cup 

Eggs - 2

Almond Extract - 1 tsp

All purpose flour - 2 cup

Slivered almonds - 1/2 cup

Method;-

In a large bowl cream the butter , almond paste and sugar until light and fluffy. Beat in eggs and extract. 

Gradually add flour just until moistened.

Grease a  13 x 9 inch baking dish with butter . Arrange the batter into it 

Sprinkle remaining 1/4 cup sugar and top with almonds.

Bake at 350 for 3-35 minutes. To make sure it is done perfectly, insert a tooth pick at the centre and if it comes out clean it is done.

Remove and cool on a wire rack. Refrigerate for 30 minutes and then cut into squares.

Recipe source :- Taste of Home

Cheers

Sarah

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Kerala Chicken Stew for the Christmas Menu

I love love love this combo-Appam and Chicken stew with Fruit cake and sweet wine ( Manischewitz)

I am fully in the holiday spirit. Who could be otherwise with all the lights, music and "Sale" wherever you go? Shopping is so an integral part of this holiday season isn't it? Oh well i say that often just to convince myself that it is okie to be a Becky Bloom wood occasionally .

Kerala Chicken stew aka Kozhi ishtu ! The one must have recipe in our family on Christmas day , so does in the most of the Syrian christian homes in Kerala. The bite size pieces of chicken is simmered in whole spices, coconut milk and topped with fried onions and cashew nuts. Its rich , creamy and delicious with mild flavors and a bit sweet from soft onion and coconut milk. There is nothing to beat the Appam and meat stew combination on a joyful Christmas day.

If I remember correctly i had not had a Christmas breakfast without this creamy stew (chicken, duck, beef or mutton) and Appam ever in my life. No matter I spend my holiday in my house or relation's house we always have this. So it has come to a point where Christmas morning = A beautiful mass and yummy Stew and Appam . 

Appam and kozhi stew with Fruit cake and sweet wine ( Manischewitz)

There are hundreds of recipes for making chicken stew and I believe each family has their own way of making it.  Like the yellow stew , white stew, brown stew whatever...Each and every one of those are authentic in its own way. Anyways This is the Kozhi Ishtu / Chicken stew recipe i grew up eating in my grandma's , my mom;s and her sister's kitchen. So a recipe that has passed down to the third generation is making my Christmas breakfast a glorious one .

But that doesn't necessarily mean that I make this only on Christmas day . N loves this and i make it whenever he feels like having it .This pictures is from November last week , just before lent started. Let's say, this Appam and chicken stew is a yummy combination to add to your party list and guests would love it and praise you for your "Kaipunyam "

Recipe for Nadan Kozhi Ishtu / Kerala Chicken Stew

Ingredients:-

Chicken - 1 lb ( cut into medium or bite size pieces)

Potato - 1 cubed 
Bowl 1

Onion finely chopped - 1 small

Cashew nuts - a handful
Bowl 2

Cinnamon - a 2 inch stick

Cardamom - 4

Cloves -5

Star anise - 1

Bay leaves - 1-2

Oil or Butter

Bowl 3

Shallots or Onion finely chopped - 1.5 cup ( I used 2 white onions)

Green chili slit lengthwise - 3-4

Garlic chopped - 3-4 cloves

Ginger thinly sliced - a 1 inch small piece

Crushed Pepper corns - 1 tsp

Garam Masala - 1/2 tsp

Curry Leaves

Thin Coconut milk - 1 cup 

Thick coconut milk - 3/4 cup (See "notes" below on how to make thin and thick coocnut milk with canned coconut milk)       

Salt to taste

Method 

Heat Oil or butter  in a cooking pan and add all the ingredients in Bowl 1 . Fry it till it turns brown and drain on kitchen towel.

To the same pan add all the ingredients in Bowl 2. Fry it for a minute.Then add sliced onions and fry for a few minutes.

When they turn soft add green chili , ginger and garlic and curry leaves and saute for 2 minutes.Add Chicken , salt to taste and mix well.

Pour 1 cup thin coconut milk and crushed pepper corns and sprinkle a tsp of garam masala.

Cook it covered for 15 minutes . 

Uncover it and add cubed potatoes and continue cooking for another 15-20 minutes or till the chicken is cooked.

Pour 3/4 cup of Thick coconut milk and simmer for 4-5 minutes on low flame . Adjust the salt level .Remove from fire and sprinkle the fried onions and cashew on top of it.

Serve warm with Appam.

Appam and Chicken stew with Fruit cake and sweet wine ( Manischewitz)

Notes:-

• You can add carrots and other vegetables along with potato in this stew. 
• To make thin coconut milk take 1/4 cup of canned coconut milk and add water to make a cup
• To make thick coconut milk add 50-50 mix of canned coconut milk and water( this is how i use , you can make it more thick by adding less water or no water at all).
• You can follow this recipe to make the stew with any meat like beef , mutton or duck. I am not sure about Pork since i have not tried it yet. So in case of all above mentioned meat, just pressure cook the meat with salt , curry leaves and a tsp of ginger and garlic and follow the recipe.

Cheers
Sarah

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Soya Biriyani

With Christmas around the corner, I am getting so busy with baking cookies and fruit cakes. Though I am not an "anything sweet" person, I love the smell of baking goodies. Oh my kitchen smell so Christmas-y!!! What better way to entertain myself when outside doesn't look , but feels so awful? Nope we are not yet blessed with snow :-(

Our strict vegan days are going on full swing , and last week i was just compiling a list of vegan dishes to make before Christmas. The list was so long , that i have 100's of vegetarian recipes to make :)...I never realised i was willing to eat this much vegan things. So i picked some 8-10 recipes that i really wanna make in the coming days and this Soy biriyani atop the list. I have been making mushroom fry and Soy dry fry since the first week of December, I badly needed a change. I didn't wanna spend too much time in the kitchen too. That's when i saw a bottle of Pathak curry paste in my pantry and that was a "deus ex machina" kin of thing. The result a festive one pot meal with vibrant yellow color !!

Recipe For Festive Soya Chunk Biriyani

Ingredients:-

For Soya masala 

Soya chunks - 1 cup

Onion finely chopped - 2 medium

Ginger garlic paste or crushed - 1 tsp

Yogurt - 1/4 cup

Pathak Curry Paste - 4 table spoon ( I used Madras curry paste)

Thin Coconut milk - 1 cup

Butter

Mint Leaves

For Rice

Basmati Rice - 1.5 cup

Bay Leaves - 2

Cardamom - 3

Cloves - 3

Cinnamon stick - 1 

Mace - 2

Turmeric powder - 1/2 tsp

Butter

Salt to taste

Soya masala and the Biriyani

Method:-

Soak Soya chunk in warm water for 4-5 hours. 

Squeeze the water out of it and pat dry with a kitchen towel.

Heat butter in a pan and add Chopped onion. Saute till it turns golden and add ginger and garlic.

Fry it for 2 minutes and add soy and combine well.

Add Pathak's curry paste and fry it for a minute.

Pour thin coconut milk and cook it covered till it is done.

Uncover it and add yogurt and saute till it is dry.

Meanwhile, Soak basmati rice in water for 25 minutes and drain

Heat butter in a heavy bottomed cooking vessel( i always use dutch oven) and add whole spices.

Fry it for a minute or 2. Add Turmeric powder and basmati rice and combine well

Fry the rice for 2-3 minutes and add the soya masala. Saute it well for another 2-3 minutes

Pour 3 cups of hot water and salt to taste

Cook it covered for 12-15 minutes or till it is done.

Switch off the heat and let it stand for 10 minutes.'Fluff it with a fork and serve warm with onion raita

and chutney

Cheers
Sarah

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Winter Citrus Salad with Walnuts and Mint

A simple citrus-y fruit salad to stay healthy in this winter. The recipe is adapted from Martha Stewarts' and I added some Pepper and maple syrup to improve the taste. Its so easy to put together and makes you feel so good, I already made it a dozen times . Its great to get hold of recipes , which is healthy and at the same time tasty. I am a person who always had a tough time associating healthy with tasty till my life moved to US. Now I have many recipes which incorporates both the concept , and helps me voyage through "a diet" when i have to loose some extra pounds ;) .

This salad is so full of Vitamin C and  cold fighting antioxidants , thus making you armed for any flu attack this season. I normally have this for breakfast or dinner and it has such a soothing effect and totally relax your mind and body :) .

Ingredients:-

Grape fruit - 2 peeled and cut into segments

Tangerine - 2 peeled and pith removed

Kiwi - 2 peeled and cut into slices

Walnuts - 1/4 cup

Mint leaves - a handful

Maple Syrup or Honey - 2 table spoon
A pinch Salt and pepper


In a bowl toss the fruits with a pinch of salt and pepper .
Add chopped walnuts and chopped mint leaves.
Arrange a serving size on a plate and drizzle some  maple syrup or honey over the fruits.

Cheers

Sarah

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Chammanthi Podi / Chutney Powder with roasted coconut and spices

How is your holiday shopping and menu planning coming along? I am so a last minute person with gifts,  I haven't even decided what to buy for N and my favorite cousins ;). So full of confusion . As confusion is the cusp of new insight , lets see what would i make out of it....

I was hoping for a "stewy winter" this time , but i totally forgot about the lent .When i realized it , i planned to make some chammanthi podi for December to make it a "Kanji winter". Since i am a procrastinator the project was held in abeyance , till my dear friend "L" asked me for a recipe. Wasnt that in November 2nd or 3rd week L? 

Anyways i wanted to make this and sent the recipe to L , but the ebb and tide of friends and relatives visiting that time made it totally impossible for me. Then my fav cousin Jeff came and he wanted some chammanthi podi so badly to take home to Fl the next day morning...I had no option but to make it at the middle of the night.. A big blow for the procrastinator in me. I made it that night following my Kuttanadan grandma's recipe and was finger licking good. I got to keep a portion of what i made and had to do it again cos of popular demand ;).

Recipe for Kerala style chammanthi podi

Ingredients:-

Grated coconut - 12 oz ( i used one daily delight frozen packet ) or 2 coconuts

Dried Red chili - 20-25 

Coriander seeds - 1 table spoon

Shallots chopped - 2 table spoon

Garlic chopped - 3 cloves

Ginger chopped - a one inch piece

Tamarind - a small lemon size 0r 1 - 3/4 table spoon

Curry leaves - 2 handfuls

Salt to taste

Method:-

In a big Saute pan add all the ingredients except salt and tamarind.

Toss it continuously , and fry for 30-40 minutes or till they turn dark brown. 

Switch off the heat. Add tamarind and salt and let cool. 

Grind it into a coarse powder in a coffee grinder or food processor. 

If you wannna make it a very fine powder , continue grinding for some more time.

Store in an air tight container.

It goes best with Kanji !!!!!

Cheers

Sarah

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Mushroom Ularthiyathu / Spicy Sauteed Mushrooms

Its beginning to look a lot like Christmas, every where you go .... Isn't it? I  wish these days would never end. This season brings a lot of ineffable joy to my mind even though this is the busiest month for N. The red and the white and the green...the clothes and the plates and the gifts...oh christmas I want you to stay!.. No doubt ..its the most wonderful time of the year!!!

Know what , my Radio, my Mac and Ipod are all tuned to 106.7 fm and Holiday christmas classics all the time.Its like i could hear it which ever room i go to. I couldnt do a "thing" without the light warm comforting joyful christmas musics( too many oxymorons i guess , never mind)....But there is something which is yet to come to make the feeling perfect. The Snow!!! We are yet to be blessed with the pretty little snow flakes this season!! But as i type this, i can see a few flurries , telling its just a breath away..

Coming to todays post...as I have mentioned in my last one, I took an abstinence from meat and fish these days till christmas. What could better substitute meat than the mushroom? 

This is a simple stir fried mushroom which can be made in a jiffy . A good side dish with chapati and even rice , this is too good to make your cold days warm! Hot , spicy and simply awesome..

Recipe for Kerala Koon ularthiyathu / Spicy stir fried Mushroom

Ingredients:-

Mushroom - 250 gm or 9 oz

Onion thinly sliced - 2 medium

Garlic sliced - 2 cloves

Kashmiri Red chilli powder - 1 tbsp ( or regular hot chili powder - 1 tea spoon)

Garam masala - 1/4 tea spoon

Crushed pepper corns - 1/4 tea spoon

Salt to taste

Curry leaves

Mustard seeds

Oil

Method:-

Clean the mushrooms in hot water and slice it.

Heat oil in a non stick saute pan and add mustard seeds. 

When they pop up add sliced onions and fry for 7-8 minutes.

Add sliced garlicand curry leaves and fry till onion and garlic turns golden.

Add red chili powder and fry it for a minute or so.

Add sliced mushrooms and combine it well.

Saute the mushrooms for 7-8 minutes or till they are cooked.

Sprinkle garam masala and crushed pepper corns and saute for another 2-3 minutes.

Serve warm!!!

Notes:-

• Use fresh mushrooms else it will be too watery when you cook it
• Try to use a wide mouthed non stick saute pan , to let the cooking liquid evaporate, if any.
• You can try the same recipe with 3 hard boiled eggs too.. 
• Add some coconut cuts while sauteing onions for that extra kick 

Cheers

Sarah

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