Vegetable-Paneer Medley

Recipe No: 87

This is a very easy and delicious way to eat your vegetables. Paneer is an addition to incorporate some protein into the dish, but it’s perfectly okay to avoid that and make with only Vegetables. Enjoy!!!

Ingredients                                       Serves 4

To Grind

• Dry Red Chilly………………5-8 (Depending on your heat tolerance. If you don't have dry Chilly, substitute it with 1-1 1/2 Teaspoons of Red Chilly Powder.)
• Poppy Seeds (Kus Kus)...2 Tablespoons
• Vinegar……………..…………1 Teaspoon
• Cashew Nuts………………..12 No
• Garlic………………………….4 Big
• Ginger…………………………1 inch piece
• Onion Chopped……….……1 Cup
• Tomato……………………….1 Big
• Coriander Powder…...…...1 Tablespoons
• Turmeric Powder…….…..1/4 Teaspoon
• Garam Masala Powder….1 Teaspoon
• Roasted Cumin Powder...1/2 Teaspoon

To Cook

• Oil……………………………….....3 Tablespoons
• Vegetables cut into cubes.....3 Cups (Use Carrots, Potatoes, Beans, Green Peas, Cauliflower etc:)
• Fried Paneer cubed…..…….....1 Cup
• Cream……………………….…......1/2 Cup
• Coriander/Cilantro Leaves....2 Tablespoons

Method of Preparation

1. Soak Dry Red Chilly, Cashew Nuts and Poppy seeds in Vinegar and ¼ Cup Hot Water for 20 minutes.
2. Grind the Soaked Red Chilly mixture together with all the other ingredients  into a smooth paste.
3. Heat Oil in a pan on medium low heat and add the ground paste and saute till all the water is evaporated and oil begins too ooze out. This will take some time and there are chances to splutter. So partially cover the pan and scrape the bottom of the pan now and then to avoid the mixture from sticking. (The tendency to stick is more as there is Cashew).
4. Once Oil starts to ooze out, fry the mixture for two more minutes and add the Vegetables and two cups of water. Close the lid and let the Vegetables cook.
5. Add the fried Paneer to the Vegetables once it is 3/4th done.
6. When the Vegetables are fully cooked add the Cream and Coriander leaves and wait till it starts to boil along the edges.
7. Switch off the heat and Serve hot after sprinkling with chopped Coriander leaves. This goes well with Rice, Appam, Chappathi , Roti, and Bread.

Notes:

• If you are looking for a low fat dish substitute cream with fat free evaporated milk or regular reduced fat milk.
• It is perfectly okay to substitute Cashews with peeled Almonds.
• Opiates (Morphine and Codeine) can be detected in urine for at least 48  hours after one eats foods containing Poppy Seeds and hence there are chances to fail a drug test. So if you are expecting a drug test very soon, it is better to avoid using that. In you don't want to use Poppy seeds , substitute it  with 4 or 5 more Cashews.

Make it, enjoy the deliciousness and
serve it to your family with love…

Chicken Curry (My mother’s Chicken Stew)

Recipe No: 86

Well this is the Chicken Stew/Curry that served with Vellayappam in my house for breakfast on all the festivals especially Christmas and Easter as a part of our tradition…  My mother rarely goes to church for the early morning service on these special days as she will not be able to negotiate with the hungry stomachs after wards. So when all of us leave for church she will stay back and make this delicious Chicken Curry in ‘Uruli’(a big wide Bronze cookware) over wood burning stove. The nicest part of the whole thing well… I am ashamed to say this but my dedication to the food that I am cherishing here in a foreign land, helps me to overcome that shame… Returning from church and getting a bit cozier in a home dress, I will  go straight past my mother, who will most probably be making  Appam, to the wood burning stove. There in front of the fire pit I will be greeted by the Uruli with all the chicken Curry taken away but still having one piece in the bottom (the one that my mother used to keep for me) with a whole lot of gravy sticking to the sides of that vessel. With the aid of the most recently cooked Appam I will be enjoying the gravy that is sticking to the sides…guys I should confess that the Curry itself will not come any way near the taste of that sticky goodness…

When my eldest brother got married I found a good companion in my sister in law for this ‘Uruli’ conspiracy, licking the Uruli till my mother starts  to show her faces!!!!!!!!!! Good days… I still miss the Uruli taste, as the curries made in non stick cook wares are  no match to the ones made in the  old fashioned Uruli. But I learned how to stay cool with what I had….Well I have to anyway...

Even though, this cannot be called a stew as it contains a lot of spices than the traditional stew, I know a lot of people in our place that treats this curry the same way you treat a stew and call it so. This goes extremely well with Theenga Aracha Appam (Vellayappam).

Ingredients                                                     Serves 6

• Chicken……………………....1/2 Kg (Skinned and cut into small pieces)
• Potato……………………......2 medium cubed
• Oil…………………………......3 Tablespoons
• Onion sliced thin…….....…1/2 Small
• Ginger chopped………......1 ½ Tablespoons
• Slit Green Chilly…….....…10- 12 If you don’t like heat then take the seeds off the Chilly rather than reducing its number as its flavor is very important for this dish)
• Curry leaves…………......…2-3 Sprigs
• Coriander Powder……......4 Heaped Tablespoons
• Turmeric Powder…….......1/2 Teaspoon
• Garam Masala Powder….1 ½ Teaspoons (Homemade preferred)
• Thin Coconut milk……….2 ½ Cups (Dilute ¾ Cup thick coconut milk with 1 ¾ cup water if you are using canned coconut milk. If you are squeezing grated coconut combine 2nd and 3rd milk together)
• Thick Coconut milk………1 Cup
• Vinegar…………………….…1/2 Teaspoon
• Tomato sliced……………...1/2 Large
• Salt as per taste

Method of Preparation

1. Heat 1 ½ Tablespoons of oil in a pan on medium high heat and saute Onion, Ginger, Green Chilly and Curry Leaves for 2 minutes until the Onion starts to wilt.
2. Add the Chicken pieces and saute for a minute or two till it starts to give water out.
3. Add Coriander Powder, Turmeric Powder and Garam Masala Powder and saute for two more minutes.
4. Add thin Coconut milk and Salt, close the pan and let it boil. Once boiled lower the heat to medium low and let the Chicken cook.
5. While the Chicken is cooking, in another pan heat the rest of the oil and shallow fry (saute) the Potato till its sides starts to brown. Add this fried Potato to the Chicken once it is 3/4th cooked. Don’t add it earlier or the Potato will get mashed up and the curry will taste like Potato curry.
6. Once cooked, add Tomato slices, Vinegar and thick Coconut milk. Let it boil once more and switch off the flame. Cover the vessel and let it sit for ½ hour before serving.

Notes:

• Frying the Potatoes will create a crust around that will prevent them from getting mashed in the Curry.
• The amount of Coriander Powder is very important  so don't try to reduce it (even if you feel it as lots) in order to get the real taste of this dish.
• This goes well with Chappathi , Roti and the best of all Vellayappam/ Thenga Aracha Appam/ Kerala Rice Pancakes with Coconut.

Make it, enjoy the deliciousness and
serve it to your family with love…

Vattayappam (Kerala Rice and Coconut cake)

Recipe No: 85
Whenever we have a church prayer at home, my mother makes this, even if her three kids votes against it every time. But to the surprise this will be the first item in the menu to be over!!! The elder people in that community seem to adore this slightly sweet snack. Made with raw Rice and Coconut, this steamed goody is certainly a favorite among most of the Christian families.

Ingredients                             Makes two 8 inch ones

• Raw Long Grain Rice……..............2 Cup
• Unsweetened Grated Coconut….1- 1 ¼ Cups (If it is freshly grated 1 Cup and if it is frozen 1 ¼ Cups)
• Instant Yeast…………………..........2/3 Teaspoon
• Salt……………………………………....1/4 Teaspoon
• Sugar………………………………....…4 Tablespoon
• Cashew nuts and Raisins as needed

Method of Preparation

1. Wash rice properly and soak in water for4- 6 hours.
2. Grind soaked Rice together with Coconut into an almost smooth consistency using a blender. The batter should not be too runny.
3. Pour this into a container and mix in the Yeast and 1 Tablespoon Sugar. Cover it and put this in a warm place to ferment for about 4 to 6 hours.
4. Add Salt and the rest of the Sugar; mix well and let it rise once more for an hour.
5. Pour this into a mold and cover it with a foil. This will prevent the water vapor from falling back into the mold.
6. Place it in a steamer and steam it till done. Half way through open the cover of the mold and place the Cashew nuts and Raisins on top of the half cooked Vattayappam in a decorative manner and let it cook through until an inserted toothpick  comes out clean.
7. Once cooled, cut into desired shape and serve.

Notes:

• The consistency of the batter should not have to be extra smooth. Some graininess is okay.
• Freshly grated Coconut has an intense flavor than the frozen Coconut. So you need only less amount if you are using fresh.
• Adding salt in the first place may retard the growth of Yeast. So try to add it after the first rise.
• Instant Yeast can be put directly into the batter without diluting with water. But if you are using old fashioned Yeast then you must dilute it with 2 Tablespoons of water and keep it covered till frothy to activate and then pour the mixture into the batter.
• You can manage the level of sweetness by adding more or less amount of sugar.
• Fill the mold only till half as this rise really good while steaming.
• Adding Cashew in the middle of steaming will prevent them from sinking to the bottom.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…

Cold Coffee with Vanilla Ice Cream

Recipe No:84

I have a ton of memories surrounding Cold Coffee…which takes me back by 4 years. Returning back from work around 3:30 p.m on hot summer afternoons, I used to take a break sometimes in a shopping complex near our house. (It is Kedaram in case if someone reading this knows the place.) Even though this luxury is mostly coincided with the errands that I have there, I used to adore this getaway from the madness of the work and home. 

 

There at that time was a small Ice cream parlor ‘Favorites’ which  served delicious Ice Cream and Ice Cream based dishes. When everyone else orders Ice Creams, there will be one person ordering Cold Coffee…Well you guessed it...none other than me… Sitting there in a corner on a small table that can accommodate two. I used to slurp down that Cold Coffee with smooth and soft Vanilla Ice-cream on top as if I have been taken away from all the hurry buries of life; a few moments of blissful delight that I still cherish years after and I will cherish for years to come… Now that little Ice cream parlor is no more….one shock that I received on the second day I step my foot in Kerala soil after three years of stay in US. I have some friends here in US who mourns the vanishing of ‘Favorites’ just like me; for those I am dedicating this post…

Here, with this recipe I am trying to recreate the taste of that Cold Coffee… It comes closer but the absence of that hot and humid summer afternoon Kerala air with all the noises of the traffic makes it a bit less precious. But still to cherish the memories of that special place… here it goes…

Ingredients                                       Serves 2

• Milk…………………............2 Cups (Chill it in the freezer for at least 2 hours to make it semi frozen)
• Cold Water…….................1/2 Cup
• Sugar…………….............…1/3 Cup
• Instant Coffee Powder…2 Tablespoons
• Vanilla Ice Cream………..2 Scoops

Method of preparation

1. Blend all the ingredients other than Ice Cream in a blender till everything is blended and frothy, for about a minute.
2. Pour it into two serving glasses and put a scoop of Ice Cream on top in each.
3. Serve cold with a spoon and a straw after dusting with coffee powder on top.

Notes:

• Most of the ingredients stated in the recipe are according to your taste. So feel free to customize it.
• The intensity of the Coffee varies with the variety of the Coffee Powder you are using. So please use more or less depending on the available Coffee Powder.
• You can always blend the Ice Cream into the Coffee Milk mixture, but I prefer it to be served on top. That way you can eat the Ice Cream now and then while drinking and also the constantly melting Ice-cream will make the Cold Coffee tastier with each sip.

 


Make it, enjoy the deliciousness and 
serve it to your family with love…

Karahi Chicken

Recipe No: 83

I had this Chicken for the first time from a Pakistani Restaurant in LA and realized how different it tastes from the usual Chicken dishes. So I decided to give it a try. It has a tomato based gravy and doesn’t have Onion, Garlic or much of the Indian spices. Garam Masala is also optional but I use it because I like this dish better with it. You can make it with  or without gravy. But I kind of like it with a bit of gravy if I serve it with any of the Breads and with no gravy if I serve it with Rice.

Ingredients                                     Serves 4-6

To Cook

• Cleaned and skinned Chicken….2 lb (cut into small pieces)
• Salt………………………………….…..1/2 Teaspoon
• Whole pepper Corns………………10-12 No
• Chopped Green Chilly…………….2 Tablespoons
• Water…………………………………..1/2 Cup

To Saute

• Vegetable Oil……………………..…4 Tablespoons
• Cumin …………………………….….1/2 Teaspoon
• Chopped Ginger……………...……2 Tablespoons
• Tomato Chopped roughly….…..4 Cups
• Chilly Powder……………………….1 ½ Teaspoon
• Water…………………………..……..1 Cup
• Garam Masala Powder…………..1/2 Teaspoon (Optional)

To Garnish

• Ginger cut into long thin pieces...1/2 Teaspoon
• Cilantro chopped……………………..2 Tablespoons

Method of Preparation

1. Put all the ingredients to cook in a pan on high heat till it is boiled and then lower the flame and let the Chicken cook till tender. Once cooked, open the pan and let all the extra water evaporate. Keep this aside till ready to be used.
2. Crush together Cumin seeds and Ginger. (I used a small mortar and pestle for this)
3. While the Chicken is cooking, start sauteing the other ingredients.
4. Add Oil in a wide pan on medium high heat. Once hot add the crushed Cumin and Ginger and saute for a minute.
5. Add the chopped Tomato and Chilly powder and 1/3 Teaspoon of Salt and saute till oil oozes out. This will take some time; so be patient and wait till all the water evaporates and the Tomato mixture cooks in the hot oil.
6. Once the Oil has oozed out, add the cooked Chicken and mix really well.
7. Add Garam Masala powder and most of the Cilantro and mix once more. At this point add more water if you want some gravy. I would suggest 1 cup of water for  this recipe. Let it boil and get really mixed well.
8. Switch off the flame and serve this hot sprinkled with Cilantro and thinly sliced Ginger.

Notes:

• Make this when tomatoes are in season and using canned tomatoes are not desirable. 

Make it, enjoy the deliciousness and 
serve it to your family with love…

Tomato Chutney

Recipe No: 82

This is my favorite chutney to eat with Dosa and Idli. I usually make this when tomatoes are really plump and ripe. It is not desirable to use canned tomatoes for this particular dish.

Ingredients                                         Serves 4

• Oil…………….................2 Teaspoons
• Urad Dal……….............1 Tablespoon
• Grated Coconut…….....1/4 Cup
• Sliced Onion…………….1 Cup
• Chopped Tomato……...3 Cup
• Red Chilly Powder…….3/4 Teaspoon
• Salt…………………………1/2 Teaspoon or to your taste

Method of Preparation

1. Heat one tablespoon of oil in a pan on medium high heat and fry Urad Dal for 30 seconds.
2. To the Urad Dal add grated Coconut and fry till the water content is gone. Don’t brown.
3. Remove the coconut mixture into the bowl of a blender.
4. In the same pan add another teaspoon of Oil and saute the Onion till it starts to wilt. Don’t saute for too long.
5. Add the chopped Tomatoes and saute till it is also heated through.
6. Switch off the flame and blend the tomato mixture together with the coconut mixture, Chilly powder and Salt to a course consistency. There is no need to add more water as the water from the tomatoes and onion will be enough.
7. Serve it hot or at room temperature with Idli or Dosa.

Notes:

• I love to keep this course as I can bite the Urad Dal and Coconut here and there. But the consistency is entirely up to your liking.
• If fresh coconut is not available, it is perfectly okay to use unsweetened dessicated coconut.
• Do take care while blending hot things. Leave a small space open so that the vapor can escape. Cover that space with a piece of cloth or a kitchen towel to prevent hot liquid  from splattering out.

Make it enjoy the deliciousness and
serve it to your family with love…

Hash Brown Potato

Recipe No: 81

This American Diner breakfast favorite happened to be my daughter’s favorite thing to eat in the mornings, especially after getting up late on a lazy Saturday morning. For me, it is comforting to see her enjoy what I made rather than eating something that came out of a box. She even had a peculiar way of eating it. She likes to have it with a Sunny side up Bull’s eye egg on top of hash browns. The sight of the egg yolk running over the hash browns when she cut into it, gives her some sort of a comfort, which I think is a feeling of ‘at home’.

Usually in restaurants this is made directly on the pan without precooking but as a short cut I fry it in the pan after partially cooking the potatoes in water in the microwave. That way, I can make sure that the potatoes are thoroughly cooked. This is what I do…

Ingredients                                                                  Serves 1

• Potato………………..1 Medium sized
• Vegetable Oil…….2-3 Tablespoons
• Salt and Pepper to taste

Method of Preparation

1. Grate the Potatoes into water using the big holes of a box grater.
2. Wash thoroughly and put it in a microwave safe bowl. Add enough water to cover up the grated potatoes.
3. Cook this in a microwave for 4-6 minutes. The Potatoes shouldn’t be over cooked. If you press a piece with your two fingers it should break comfortably but don’t mush up.

4. Drain this and wash thoroughly with cold water. This step is very important as it get rid of most of the starch, which if stays back, will form a gel like thing which will not be very good to make hash browns.
5. Drain and put the potato on a paper towel to take the extra moisture out.
6. Heat a pan with 2 Tablespoons of oil on medium heat and put the potatoes in. Press slightly. Salt and Pepper the top. I would like my hash browns thin. But you can adjust the thickness to your liking.
7. When one side is almost golden brown flip it. When you flip, it may fall apart which is totally fine. Once most of the portions are flipped, press it down one more time. Salt and pepper that side too. Drizzle one tablespoon of oil along the sides to make it crispy.
8. When the second side is also brown slide it onto a plate (in one piece) and serve hot with other fixings or with a fried egg on top.

 

Make it, enjoy the deliciousness and 

serve it to your family with love...

Soy Chunks Pulav

Recipe No: 80
Soy chunks are processed Soy beans (what left after extracting soy bean oil and hence fat free) which is a very good source of protein for vegetarians. When combined it with rice, this becomes so good and flavorful. Adding a salad and a pickle makes it a meal.

Ingredients                                         Serves 8

• Dry Soy Chunks………...…………………..1 Cup
• Basmati Rice………………………………....3 Cups
• Ghee…………………………………………….1 Tablespoon
• Whole Garam Masala…………………….4 Cardamom pods, 2 one inch Cinnamon and 8 Cloves
• Veggies cut into cubes…………………….1 Cup (I used Carrot, Beans and Peas)
• Onion chopped……………………………...1/2 Big
• Vegetable Oil………………………………....2 Tablespoons
• Ginger-Garlic paste……………………......1 Tablespoon
• Store Bought Garam Masala Powder…2 Teaspoons
• Boiling Water…………………………………6 Cups
• Coriander leaves…………………………....2-3 Tablespoons
• Salt………………………………………….......as per taste

Method of Preparation

1. Boil 8 cups of water in a pot. Once boiled, add the Soy chunks and let it boil for a minute and off the flame. Cover it and let it sit for 5 minutes. Drain the Soy chunks and put it in cold water. Squeeze and take the chunks out. Repeat it for 3 times. This will take that ‘processed’ taste out of Soy Chunks and make it rehydrate properly.
2. Wash the Basmati rice really good and soak in warm water for 20 minutes. Drain and keep till ready to be used.
3. Heat Ghee in a pan and add the whole Garam Masala and fry till it is fragrant.
4. Add the rice and fry till the rice on the bottom of the pan starts to move on its own. Switch off the flame, take the rice out and keep aside.
5. In the same pan heat the Oil and saute the Onion. Add Ginger-Garlic paste and saute till the raw smell is gone.
6. Add the Veggies and saute for two minutes.
7. Mix in the prepared Soy chunks followed by Garam Masala Powder and fry together for 2 or 3 minutes.
8. Mix in the rice to the Veggie mixture followed by boiling water and enough salt.
9. Mix once and close the pan and let cook on a very low flame till the water is absorbed and the rice is nicely cooked. Mix the rice once or twice along the way gently, taking care not to break the rice.
10. Once cooked keep the lid open for a few minutes, sprinkle the coriander leaves and serve hot.

Notes:

• I happen to like store bought Garam Masala for this particular dish as it contains a bit of Coriander, Cumin and Chilly powder (My homemade Garam Masala is different) which is very essential for this dish.
• Soy Chunks are available in most of the Indian stores.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Uzhunnu/ Urad Dal Vada

Recipe No: 79

The thought of this make my mouth water…. After coming to US, once I found this  Uzhunnu Vada mix and decided to give it a try. It came out well but by the time I finished making it there was only 4 Vadas left. The rest was devoured in between by my husband and kids. So I decided to try it at home from scratch, by rekindling the memories from my childhood when my mother made this by grinding Urad Dal in ‘Aattukallu’ (a big stone grinder that did the work manually) so that I can make it whenever  I want. This needs some care in its making or it will absorb a lot of oil. So please read the ‘Notes’ before you give it a try.

Ingredients                                                Makes 14- 15

• Urad Dal (Uzhunnu)…………..1 Cup (Wash and soak in water for at least 6 hours)
• Shallots sliced………………...….1/2 Cup
• Ginger chopped finely……...….1 Tablespoons
• Green Chilly sliced………….…..1 or 2 (according to your tolerance)
• Whole Black Pepper…………….1/2 Teaspoon (Optional)
• Salt……………………………..…….1/3 Teaspoon
• Curry Leaves……………………...1 Sprig
• Baking Soda……………………….1/8 Teaspoon (Strictly Optional)
• Oil for deep frying

Method of Preparation

1. Drain the soaked Urad Dal, and grind it in a  Food Processor or a grinder into a course paste without using much water (3 or 4 Tablespoons of water will be okay). I got a small 2 cup food prep and that works perfectly too.(Have to do it in two batches)
2. Add Shallots, Ginger, Green Chilly, Black Pepper, Salt, Curry leaves and Baking soda (if using) and mix well.
3. Heat enough oil for deep frying in a deep pan/kadai/wok on a medium high heat. There should be enough oil to cover the Vada comfortably.
4. Wet both of your hands well and take a ‘lemon-sized’ Vada mix in your hand; smooth the surface; make a hole in the center and drop it  into the hot oil.
5. Fry both of the sides until golden brown in color.
6. Drain the excess oil on a paper towel before serving it hot with Sambhar or Chutney.

Notes:

• Soaking of Urad Dal is very important because that will help to grind the Dal without using much water. Too much water will result in the absorption of too much oil and also will make it difficult to shape.
• Grinding the Urad Dal in a stone grinder will aerate the dough naturally and so there is no need to add baking soda. To test whether the dough is aerated enough you can use a simple test. Drop a bit of the dough into a cup of water. If it sinks then your dough is not aerated (aerate it by whipping it with your hands or a hand mixer or simply use Baking Soda) but if your dough floats, it is aerated enough (Thanks to Vahchef of Vahrehvah.com) and there is no need for baking soda. But still if you want your Vada to be extra crispy do use Baking soda.
• Don’t use more baking soda than given in the measurement. Too much of it will make the Vada absorb more oil.
• Too low temperature is also not desirable as it will make the Vada absorb more oil and if the heat is too high, Vada will be browned fast without cooking properly. So use a medium high heat.
• If you want to make this for a party you can grind the Urad Dal and keep in the refrigerator for up to two days. But mix the other ingredients only just before frying. This will stay crispy for 4-5 hours.
• I had seen people adding grated carrots to the Vada batter. In that way, you can surely sneak in some veggies into your kids. A quarter cup of grated Carrot will be enough for this recipe.

Make it, enjoy the deliciousness and
serve it to your family with love…

Chicken Roast

Recipe No: 78

        Back in the days, before the catering companies taking over the wedding feasts, it was a custom to prepare all the food at home itself. I had only very vague memories of this but still it is there. The cook will come home and will start preparations for the wedding feast a couple of days before. On the previous day of the wedding  most of the relatives will be gathered in the house  and cooking will be intensive… making Cutlets, Chicken roast, Red Fish Curry, Beef Veyichathu, Dry shrimp thoran …..and the list goes on…

Let’s come to the making of Chicken Roast… Mostly the Chickens will be slaughtered, skinned, cut into big pieces on the previous day and by noon everything will be ready. All the big pieces  with flesh will be taken for the roast  and the rest like the neck, the back bone, the ribs and the internal organs like the Liver and Gizzard will be left behind.  All these will be made into a fry and it’s a treat for the relatives on the previous day, who took their precious time to join the happiness of the family.

I still remember me as a kid, getting out of the bus in front of my grand fathers house for my Uncles marriage, with a big present …which I guess was an Oven; sitting for the feast beside my mother….eating Cutlet and waiting for the Roast… secretly wishing for a drumstick and envying the person sitting next to me for getting one instead of me…. the elders distributing  the barely eaten  big 3 tired cake to people around there…and the memories goes on…Seems like somewhere in the near past…but his daughter is now married and possibly reading this post without recognizing that it was about her fathers marriage!!!!!!!!!!!

Coming back to the subject, roasts are prepared in a million different ways…But most of them have a dark color with very thick gravy and an appetizing taste. Here is my take on the great ‘Chicken Roast’ which is very much close to ‘the real deal’… This is the common roasting procedure that I follow with most of the meats (like the Lamp Shank Roast that I posted earlier) with some changes in the quantity of the ingredients to match the flavor of the meat used.

Ingredients                                           Serves 5-6

• Chicken Cut into big pieces...1 Kg (make it into 10 pieces) Clean, wash and dry

To Grind

• Shallots sliced…………………...1/2 Cup
• Ginger-Garlic Paste………...….2 Tablespoons (or use 2 big piece of Ginger and

                                                          12 big cloves of Garlic

• Turmeric Powder……………….1/2 Teaspoon
• Coriander Powder…………...…1 ½ Tablespoons
• Red Chilly Powder…………..…2 Teaspoons
• Pepper Powder…………………..3/4 Teaspoon
• Garam Masala Powder………..2 Teaspoons
• Lemon Juice or Vinegar……...3 Tablespoons
• Salt…………………………..………As Per Taste

To Saute

• Coconut Oil………………….……5 Tablespoons
• Onion Sliced thin…………...…..3 1/2 Cups
• Curry Leaves………………..…….3 Sprigs
• Coconut Milk………………….….1/2 Cup
• A sprig of Curry leaf, ½ Teaspoon of Garam Masala and a Teaspoon of Coconut Oil to sprinkle on top towards the end

Method of Preparation

1. Combine and grind all the ingredients in the ‘to grind’ section to a course paste. Take half of this paste and marinate the Chicken and keep aside for 30 minutes. Keep the rest of the paste for later use.
2. Heat 3 Tablespoons of Oil in a nonstick pan and shallow fry the Chicken pieces. Transfer them to a Pressure cooker. Doesn't have to fry too much. Slight brown color on both of the sides is enough.
3. To the same pan add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned the roast will be sweet)
4. Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color of the roast. Be patient and let the paste get rid of the raw smell and taste and become brownish black in color. But take care not to burn it. So I will recommend stirring constantly at this stage.
5. Once it reached a brownish black color add this to the Chicken in the Pressure Cooker together with 2 cups of water. Let the Chicken and the onion mixture cook in the pressure cooker till 3 whistles. Let it cool.
6. Once cooled, dump all the contents from the cooker into the pan on medium high heat and let the extra water evaporate. Stir now and then, taking care not to break the Chicken pieces.
7. Once almost dry add the Coconut milk and let it attain the consistency you need. Sprinkle some Curry Leaves, Garam Masala and Coconut oil on top; switch off the flame; close the lid and let it rest for at least 30 minutes before serving.

Notes:

• The resting period in the pan is kind of important as per the elders as they call it ‘Pathrapakam’ meaning that it should sit in the same vessel it cooks for some time to attain the perfect taste.
• Back in the days this Chicken is cooked for a long time. In order to make it short I like to Pressure cook this which gives it a nice texture and makes the bones soft… making it perfect to chew….if you have a habit of doing it!!!!! 
• If you don't want the extra fat in the roast, please follow this. Once the Chicken is cooked in the cooker; take the meat out and leave the gravy in the fridge for 45 minutes or in the freezer for 15 minutes. All the fat will solidify on top of the vessel. You can easily discard this and then follow the rest of the procedure. You will get all the taste of the dish without any extra fat.
• This goes well with most of the Rice dishes, Chappathi, Roti, Bread, and the most classic of all...Appam. 

Make it, enjoy the deliciousness and
serve it to your family with love…

Egg Noodles

Recipe No:77
This dish makes use of egg noodles that are available in the market. Generally these come without taste makers. Here in this dish I am using only egg but it you want to use shredded Chicken, fried Prawns or Sausage go ahead. That will give a different but very delectable taste.

Ingredients                                      Serves 4

• Egg noodles (Long variety)….200 gm (2 oz)
• Garlic chopped…………………..1 Tablespoon
• Carrot……………………………….1 Small (Slice into thin long pieces)
• Beans……………………………....10 No (Slice into thin long pieces)
• Cabbage……………………………1 Cup (Shredded into thin long pieces)
• Onion……………………………….1/2 Small (Slice into thin long pieces)
• Spring Onion……………………..3 No (Slice into thin long pieces)
• Egg…………………………………..2
• Vegetable Oil………………….....3 Tablespoons
• Red Pepper Flakes……………..1/2 Teaspoon (or more if you want)
• Hoisin Sauce…………………..…2 Tablespoons
• Soy Sauce………………………….2 Tablespoons
• Sesame Oil………………………...1 Tablespoon (Optional)
• Salt and Pepper if needed.

Method of Preparation

1. Boil at least 6 cups of water in a pot over high heat with 1 Tablespoon of salt. Put the noodles into the boiling water and cook till it is done. Time of cooking will be on the back of the cover. Take care not to overcook. Drain and wash it immediately with cold water and keep it aside till ready to be used.
2. Heat Oil in a pan and saute Garlic and Red pepper flakes for 30 seconds followed by Carrot, Beans, Cabbage and Onion. Saute on high heat for 2 to 3 minutes. It should be still crispy.
3. Move all the Vegetables to the sides of the pan and crack the eggs to the middle of the pan and immediately scramble. Once scrambled, mix the Egg with the Vegetables on the side of the pan.
4. Add the cooked Noodles, Soy sauce, Hoisin Sauce and Sesame Oil and mix well.
5. Check for Salt and Pepper and add if needed.  Finish off the dish with Spring Onions.

Notes:

• Egg Noodles is available in most of the grocery stores. But I like to use the ones from Chinese stores and other International Grocery stores, where you get dry egg noodles  just like Top Ramen Noodles...but without the taste maker. Look for long and thin Egg noodles that are bundled into blocks  and not the variety that comes in all sort of shapes and sizes.
• Hoisin Sauce is present in most of the Grocery stores in the Asian Isle. This sauce is a bit on the sweeter side and it is perfectly okay to use some extra sauce if you like it.

 





Make it , enjoy the deliciousness and 
serve it to your family with love…

Marble Cake

Recipe No: 76
This is one of my favorite cakes and the best Marble cake that I ever ate is from the Ann’s Bakery back in Kerala. (The one that I mentioned in one of my older posts about Chicken Sandwich) That was moist, perfectly sweet, served plain without icing and above all it had a perfect balance between the Chocolate and Vanilla.  In most of the other cases the Chocolate will be so overpowering with Vanilla falling short. This is my take on Marble cake… well I should admit that this is the result of my effort to imitate Marble Cake from Ann's.

Ingredients                                Makes two 8 inch cakes

• All purpose flour/ Maida……2 ¼ Cups
• Baking powder…………………2 Teaspoons
• Salt…………………………………1/4 Teaspoon
• Unsalted butter………………..1/2 Cup (1 Stick)
• Vegetable Oil……………………1/4 Cup
• Sugar……………………………...1 ¾ Cups
• Large Eggs……………………….2 (At room temperature)
• Vanilla extract………………….2 Teaspoons
• Milk or Heavy cream…….…..1 Cup
• Hot water……………………..…3 Tablespoons
• Chocolate Powder…………….2 Tablespoons
• Instant Coffee Powder………1/2 Teaspoon

Method of Preparation

1. Preheat oven to 350˚F/180˚C.
2. Butter and Flour (Or use cooking spray) two 8 inch pans.
3. Swift Flour, Baking powder and Salt together and keep aside.
4. Dissolve Chocolate Powder and instant Coffee Powder in hot water and keep aside to cool.
5. Mix together Butter, Oil and Sugar till creamy.
6. Add Eggs one at a time, mixing well after each addition. Add Vanilla essence too. Do scrape the bottom of the mixing bowl as there are chances of butter sticking to the bottom without mixing.
7. Add Flour and Milk alternating with each other, starting and ending with flour.
8. Once everything is mixed well remove 3/4th of a cup of batter to another bowl and mix in the Chocolate mixture.
9. To the prepared pans add a large scoop of Vanilla batter followed by a drizzle of Chocolate mixture. Continue this is both pans till all the batter is used.
10. Shake the pans to make the batter even. Insert a butter knife into the batter and holding straight up make swirling movements. This will give the marbling effect to the Cake.
11. Bake in the center of the oven till it is just done. This will take approximately 30 minutes. Take care not to over bake.
12. Let the cakes cool in the pan itself before taking it out.
13. Serve at room temperature. Don’t refrigerate.

Notes:

• Use a good quality Chocolate powder. That will make a whole world of difference. If you can get Dutch processed Cocoa then that will be great. If you don’t have good Cocoa Powder then use Semisweet Chocolate chips. Melt together 2 once of Semisweet Chocolate Chips with ½ Teaspoon of Instant Coffee Powder and a Tablespoon of water on a double boiler.
• To prepare a cake pan, line the bottom of the pan with parchment paper and then spread a thin layer of butter and sprinkle some flour. If there is excess flour dust it away.
• Once the flour is added don’t over mix.  If you do, that will develop the Gluten in the flour which will make the cake tough.
• By any chance if you are using salted butter, then avoid using extra salt.

Make it, enjoy the deliciousness and
serve it to your family with love...

Orotti

Recipe No: 75
I am not so sure about the authenticity of this name... whether this is called by any other names in other parts of Kerala. My mother called it this way…and so do I. Made with coconut and roasted rice flour; this is one of my favorite breakfast items. This is the best when eaten with Black Chickpea (Black Channa) Curry.

Ingredients:                                         Makes 10

• Roasted rice flour……..1 ½ Cups
• Grated coconut………...1 Cup
• Salt………………………...1/3 Teaspoon
• Boiling water................Enough to make soft dough
• Oil for deep frying

Method of Preparation

1. Mix Rice flour, Salt and Grated Coconut well.
2. Add enough boiling water to the flour mixture and mix with a spoon.
3. When cold enough to knead, knead it to make smooth dough.
4. Divide this into 10 equal parts and  roll them into balls. Cover it with a moist towel and keep aside till ready to be used.
5. Heat ½ cup of oil in a deep round bottomed pan with lid, till hot on medium high heat. (A Kadai or a Palappachatti is desired) There should be enough oil in the pan to cover the Orotti.
6. Working with one rice ball at a time, flatten it between your wet palms and then continue to flatten with your fingers till you get a flat disk of about 3 inches in diameter and uniform thickness.
7. Slide it into the hot oil and cover the pan with its lid and fry on both sides turning once till golden brown.
8. Once brown on both sides take it out of the oil and let it drain on a kitchen towel.
9. Serve hot (while it is still crispy) with Black Channa Curry.

Notes:

• If the temperature of the oil is too high, then this may brown fast without cooking the inside. If the temperature is too low then this may absorb a lot of oil. So it is necessary to keep the temperature on  medium high in order to get a good crispy Orotti.
• If freshly grated coconut is not available for you, it is perfectly okay to use unsweetened dessicated coconut.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Black Channa/ Chickpea Curry (Karutha Kadala Curry)

Recipe No: 74
Black Chick pea is said to have more nutrients than the white ones. Growing up this was the regular Chick pea at ours and goes well with Puttu and Orotti. Even though this takes more time to cook than the white ones, it is more nutritious and very easy to make.

Ingredients                                             Serves 4-5
For cooking in Pressure Cooker

• Black Channa……………………...1 Cup (Washed and soaked for at least 6 hours)
• Coconut pieces…………………….2 Tablespoons
• Curry leaves………………………..1 sprig
• Turmeric Powder…………………1/2 Teaspoon
• Red Chilly Powder……………….3/4 Teaspoon
• Coriander Powder………………..1 ½ Teaspoons
• Garam Masala Powder………….3/4 Teaspoon
• Water………………………………...3 Cups
• Salt………………………………….…as needed

For Tempering

• Coconut Oil………………………...2 Tablespoons
• Mustard Seeds…………………….1/2 Teaspoon
• Shallots sliced thinly…………….1/4 Cup
• Curry Leaves……………………….1 Sprig

Method of Preparation

1. Mix all the ingredients to pressure cook in a cooker and cook till done. The time varies according to the Pressure cooker. For me it took about 20 minutes on medium flame after the first whistle to cook. The Channa should be soft yet not mushy.
2. In a pan heat coconut oil and crack the mustard seeds. Add sliced Shallots and Curry leaves and let it become golden brown.
3. Add the cooked Channa to this and let the gravy reduce to a desired consistency. Don’t forget to mash a couple of Channa during this time to get some thickness for the gravy.
4. Serve hot with Puttu or Orotti.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Wheat (Gothambu) Dosa and Idli

Recipe No: 73
This is not the regular instant wheat Dosa. It’s fermented like the traditional Dosa but uses only wheat instead of rice. So what’s the importance? Well this is very good for people who are on low carbohydrate diet including those who suffer from diabetes. Dilute the Idli batter with a bit more of water, you got Dosa batter. Above all, you have to grind only one ingredient…Urad dal…..

Ingredients                               Makes 15-16 Dosas

• Urad dal seeds………1 Cup (Wash and soak in water for at least 6 hours)
• Wheat flour…………..2 Cups (Can use regular Atta)
• Fenugreek seeds…..1/4 Teaspoon (soak together with Urad dal)
• Water…………………..As per needed
• Salt……………………..As per needed

Method of preparation

1. Grind soaked Urad and Fenugreek seeds till almost smooth. (It should be slightly grainy.)
2. Mix Wheat flour, Salt and ground Urad dal into a thick consistency batter using extra water if needed.
3. Close the vessel and keep it in a warm place to ferment for at least 12 hours or till it slightly increases in volume.
4. Pour the batter into Idli molds and steam for 10-12 minutes.
5. To make Dosa, dilute the batter to a pourable consistency, spread ¼ cup each on a pan to desired thickness, cook on both sides and serve hot.

Notes:

• This is best when served with Chutney or Sambar.
• Even though this batter ferments in warm places, it may not rise so much like that of regular rice dosa batter. But mostly these will rise while cooking.
• In cold climates if fermenting is really hard, warm up the oven to 180˚F/80˚C, off the oven and keep the batter inside it. This may speed up the fermenting process.
• If you are a frequent Dosa maker then you can reserve one or two tablespoons of old already fermented batter in the fridge and mixing this to the new batter will also speed up the fermentation process. Old batter will stay good in the refrigerator for at least a week.
• If you fail in all these process, add a pinch of baking soda just before cooking.

 




Make it enjoy the deliciousness and 
serve it to your family with love…

Chicken Egg Drop Soup

Recipe No: 72
This is a very light and refreshing soup that should be served hot. It’s perfect for cold winter nights. This is one of my family’s must order when we visit Chinese restaurants.
 I usually make homemade stock from Chicken bones whenever I make this at home. Apart from the other soups there are only very few ingredients in this one other than the stock. So a strong tasting Chicken stock is essential in this particular recipe. In order to attain that strong taste, I usually add some extra bones when I make stock for this soup to my usual  stock recipe.(For the original homemade Chicken soup recipe click here) If the ingredients are ready it will practically take only a few minutes to put together this fabulously comforting soup.

Ingredients                                                Serves 3

• Homemade Chicken Stock……............…3 Cups (Don't forget to add some extra bones)
• Cooked and shredded Chicken pieces….1/4 Cup
• Egg…………………………........................…2 (Beat with 3 Tablespoons of water)
• Soy sauce……………………........................1 Tablespoon(or as per taste)
• Salt and pepper to taste.

Method of Preparation

1. Heat the Stock and shredded Chicken pieces together till boiling.
2. To this boiling stock, add beaten egg in a very thin stream form some distance above with one hand while you continuously stir the soup with the other hand. The egg that falls into the boiling soup will cook so fast that it will form tiny threads which are very much a characteristic feature of egg drop soups.
3. Add soy sauce and adjust salt and pepper to your taste and serve hot.

Notes:

• The amount of Soy sauce depends on your taste. Add more or less to suit your palate.
• Diluting the egg with some water is important as it helps the egg flowing in a very thin stream. If not there is a tendency for some of the egg white to fall together that will result in huge lumps of cooked egg which is not so desirable.
• It is very essential to stir the soup while dropping the egg. This will separate the threads from each other. Also continue to stir the soup really good for a few minutes after dropping the egg. This will help to cook the egg well and will keep them from clumping.

Make it, enjoy the deliciousness and serve it to your family with love…

Sloppy Joe (Indian Style)

Recipe No: 71

Even though the concept of the Sloppy Joe is western, this particular one is loaded with Indian flavors. Served on a bun like our Pav Bhaji, this is made usually with minced beef giving an excellent chance to sneak in some veggies to your kids and your stubbornly non vegetarian husband!!! Keep your table manners aside and don’t quarrel with your kids if they have some on their face, or some fell back into their plate or even they lick their fingers….because this is meant to be sloppy…after all this is Sloppy Joe!!!

Ingredients                                              Serves 5
To make the meat mixture

• Minced beef……………………..….1 ½ cups
• Oil………………………………….…..2 Tablespoons
• Onion chopped………………..…..1 cup
• Ginger- Garlic paste…………......1 Teaspoon
• Finely chopped vegetables…...1 cup (I used Carrots, Beans, Frozen Green Peas and Green Onion)
• Pepper powder………………..…...1/4 Teaspoon
• Turmeric Powder……….............1/4 Teaspoon
• Red Chilly Powder…...…………..1 Teaspoon
• Coriander Powder……………......1 ½ Teaspoons
• Garam Masala Powder……….....1/2 Teaspoon
• Roasted Cumin Powder……......1/4 Teaspoon
• Tomato Sauce……………….….....8 oz or 1 cup
• Water ………………………………...1 Cup
• Coriander Leaves chopped……..2 Tablespoons (Also known as Cilantro)
• Chopped Roasted Cashew nuts...2 Tablespoons (optional)

To assemble

• Burger Buns……………………….....5 No
• Lettuce Leaves............................5 (Washed and dried)

Method of preparation

1. In a pan on medium high heat, add oil followed by Chopped onion and salt. Saute it till translucent.
2. Add the minced meat and fry till slightly brown. Add Ginger garlic paste and saute till the raw smell is gone.
3. Mix in the veggies and fry for a minute.
4. Lower the heat to medium low and add Pepper powder, Turmeric powder, Red Chilly powder, Coriander powder, Garam Masala powder and roasted Cumin powder and saute till the raw smell is gone for about 2 minutes.
5. Mix in the tomato sauce and water. Transfer this mixture to a Pressure cooker and cook till two whistles.
6. When the Pressure cooker is cooled open it and let it dry out until it is thick but still wet. Add Cashew nuts and minced coriander leaves and switch off the flame after checking the level of salt.

To assemble the Sloppy Joe

1. Split the burger buns into two.
2. Place a lettuce on top of the bottom piece and then place the meat mixture.
3. Cover with the top of the bun.
4. Serve hot.

Notes:

• In order to make roasted Cumin Powder either roast store bought Cumin powder in a dry pan on medium heat till slightly dark and fragrant or Roast whole Cumin seeds till dark and fragrant and then powder it.
• Please do not misinterpret tomato sauce with Ketch up or tomato paste. Ketch up is generally used as a dipping sauce and is slightly sweet and tomato paste is thick and strongly flavored. Tomato sauce is generally used for cooking and to make pasta sauces. If this is not available, puree tomatoes without skin and cook till thick and use.
• Frying the meat is important as it develops the flavor of the dish.
• Start cooking in a pressure cooker itself so that you will have only one less dish to wash.

Make it, enjoy the deliciousness and 

serve it to your family with love…