Munthirikothu (Fried Moong Dal and Jaggary Balls)

Recipe No: 108

I have mentioned in some of the earlier posts (Kerala Mixture, Diamond  Cuts)about my mother making a lot of snacks during the vacations to pacify the hungry stomach of her three kids. This is one among them. Traditionally this is made from scratch using Green Gram (Cherupayar). But here I am using Moong Dal to make it a bit easy.

Ingredients

• Split Moong Dal…………………..................1 Cup
• Shaved Jagarry………………….............…..1 Cup
• Water……………………………………………..1/4 Cup
• Unsweetened dry desiccated Coconut...3/4 Cup (Read 'notes' if you plan to use fresh Coconut)
• Cumin Seeds……………………………………1/3 Teaspoon
• Whole Cardamom Pods……………………..5 no
• All Purpose Flour/ Maida………………….1/2 Cup
• Water……………………………………………..1/2 Cup
• Salt…………………………………..………….…Pinch
• Ghee……………………………………………....1/2 Teaspoon
• Oil for deep frying

Method of Preparation

1. Wash the Moong Dal and drain it thoroughly. Dry it on a paper towel.
2. In a pan on medium heat fry the washed and dried Dal without Oil till they are slightly dark in color and crispy in texture. Make sure you stir it all the way through and don’t let it burn. This step will take at least 12 minutes.
3. When it is cooled, using a dry grinder crush it into a course powder. A Coffee grinder will be perfect. The powder should be really course. (Don’t let it become  fine.) Keep it aside till ready to be used.
4. On a dry pan, heat Cumin Seeds and Cardamom till slightly roasted. When cooled powder it and keep it aside.
5. Melt Jaggery and Water in a pan until the Jaggery is melted. Pour it through a strainer if there are any unwanted particles. Bring it back to a boil and let it boil until it just starts to attain a one thread stage. Don't wait till it forms a really good one thread stage otherwise the Munthirikothu will be hard.

6. Add Dal powder, Coconut, Cumin and Cardamom Powder and mix well.
7. Once mixed, dump it into another plate and let it cool slightly so that you can handle it.
8. Make small balls out of it, each having the size of a Grape. I used a Melon Baller to get even sized balls. Keep them aside till ready to be used
9. Mix Flour, Salt and Ghee really well and make a thin batter out of it using Water. Start with ½ Cup and add more if needed. The batter shouldn’t be very thick or it will make the outer coating very tough.
10. Heat at least two inches of Oil in a frying pan on high heat.
11. Dip each of the balls in the batter and deep fry till the covering is slightly brown. It has a tendency to clump. So when they are half way through frying separate them with a spoon without breaking the balls.
12. Once golden brown, take it out of the Oil and drain the excess Oil on a paper towel.
13. Serve this at room temperature. Keep this in an airtight container  and can be stored for at least 3 weeks if properly made.

Notes:

•  If you are using freshly grated Coconut, then make sure that it is grated finely and  dry roast it to get rid of the water. (Put the Coconut in a pan and stir till all the water is evaporated. Don't let it change the color.) Getting rid of the excess moisture is important otherwise it will go rancid very fast.
• Don’t deep fry the Munthirikothu for too long as it will make them hard when cooled. Put it on a high flame and take them out when they are just brown.
• A really well made Munthirikothu will be soft to the bite.
• Using a Melon baller to make the balls make it easy to roll and will give even sized balls.
• Don't over crowd the pan or the balls may crack and the Dal will be all over the Oil.
• Rub a little ghee on the Melon baller and your palms if the mixture is sticking.
• Dip the balls in the batter only just before frying.
• The inside of Munthirikothu usually has a dark brown color, but this is lighter  as the Jaggary that I used is lighter in color.

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

50-50 Pudding

Recipe No:107

Last time when we went to India, we visited almost all of our relatives and one aunt of ours served us a dessert with 50-50 biscuits. It was so yummy and when I asked her about it she said it was biscuits with Custard. I was so amazed to see my kids devouring it. It was like the partially soaked biscuits with thick yet runny custard. So I thought it will be fun to make it into a dessert that can be cut into pieces and serve on a plate. This dessert was born like that…

Ingredients

• 50-50 biscuits…………2 Covers (Use only the original plain biscuits. Don’t use flavored ones)

For the Custard

• Milk………………….…..2 Cups
• Eggs…………………...…3 Large
• Sugar…………...……….1/2 Cup + 2 Tablespoons
• Corn Starch……….…..2 Teaspoons
• Water……………………2 Tablespoons
• Vanilla Essence………1 Teaspoon

Method of Preparation
To make the Custard

1. Heat Milk and Sugar in a pan till it is heated.
2. Mix Eggs really good in another Bowl and keep it aside till ready to be used.
3. Mix Corn starch with Water and keep it aside till ready to be used.
4. Once the Milk is really warm add ½ cup of warm Milk to the beaten Egg. Mix well and then add the Egg mixture to the rest of the Milk. (Adding some warm milk first to the milk will prevent it from scrambling. This process is called tempering.)
5. Once the Milk and Egg mixture is mixed well, lower the heat to medium low and continue stirring until it starts to thicken.
6. Add the Corn Starch water at this stage and continue stirring until the mixture starts to boil along the sides. Stir all the way through.
7. Once boiled, take it off the stove and place it in a big pot with cold water. This will cool  the Custard very fast. Do change the water at times. Continue stirring.
8. Once partially cooled, add the Vanilla Essence and pour the Custard through a strainer to another container and let it cool completely in the refrigerator.

To arrange the Pudding

1. In a 9 by 6 inch dish arrange a layer of Biscuit at the bottom and add ¼ of the Custard on top followed by another layer of Biscuit. Continue this for 4 layers of Biscuits and finish layering with a layer of Custard.
2. Refrigerate this for at least 6 hours, cut into desired sized pieces and serve cold.

Notes:

• Don’t add beaten Egg directly to the warm Milk or add all  of the warm milk into the Eggs. Either way it will result in scrambling of the Eggs.
• Corn Starch has a tendency to deposit to the bottom of the bowl when it sits for some time. So please mix it well just before adding.
• It is important to strain the Custard in order to avoid any solid pieces of Egg.
• The Custard has a tendency to form skin on top so place a cling Wrap or Aluminum foil on top so that it touches the top surface of the Custard before cooling.
• Layer this pudding only when the Custard is fully cooled.
• This is a moderately sweet Dessert. If you want it sweeter add a couple of Tablespoons more Sugar.

 



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

Paneer Envelopes

Recipe No: 106

The climate is changing…summer is far over and now it’s windy, rainy, cold and  also it is the  time of ever increasing appetite…. The most difficult time being the evenings, it is a must now a days to have a satisfying snack with tea. This is an easy  snack with a different taste and flavor that can easily serve as an appetizer too. This same recipe can be used with different fillings to satisfy the changing tastes of your beloved ones especially the kids…

Ingredients                                         Makes 18

For the filling

• Paneer grated………………….....1 Cup
• Green Chilly Chopped………….1 Tablespoon
• Coriander Leaves Chopped…..1 ½ Tablespoons
• Ginger crushed finely……..……1/2 Teaspoon
• Worcestershire Sauce…….……1/4 Teaspoon
• Salt as per taste

For the Dough

• Maida/ All Purpose Flour…...1 ½ Cups
• Salt…………………………………..1/3 Teaspoon
• Oil…………………………………….1 ½ Tablespoons
• Milk………………………….………1/2 Cup Roughly

For Frying

• Oil……………………………….…..4 Tablespoons

Method of Preparation

To make the dough

1. Mix Flour, Salt and Oil and rub it thoroughly so that the Oil spreads everywhere.
2. Add enough milk to make soft dough. Start with 1/3 Cup Milk and use  more as  needed.
3. Cover it with a damp cloth and let it rest for 30 minutes.

To make the Filling

1. Mix all the ingredients to make the filling and keep aside till ready to be used.

To make the Paneer Envelopes

1. Knead the dough once more after resting and divide it into two equal parts and work with one at a time.
2. Roll each piece of dough into 1/8th  of a centimeter thick rectangles. Remove the irregular sides and cut the dough into 2 inch squares.

3. Place a teaspoon of filling in one piece  of dough and cover it with another piece. Press all the four sides with the end of a fork to seal.
4. Roll out the scrapes to make more. Repeat the process until all the dough is used.
5. Heat a shallow pan on medium high heat and add two tablespoons of Oil.
6. Place the Paneer Envelops in the Oil and fry till both sides are golden brown in color. Press the Envelopes with a spatula when it is turned.
7. Drain the excess oil on a Paper towel and serve hot with Ketchup.

Notes:

• If there is no Oil left after one batch is fried, please add a Tablespoon of Oil more.
• The taste of this snack will increase if you flavor the Oil with a bit of Ghee.

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

Mutton Curry

Recipe No: 105
This is one of the easiest ways to make Mutton or Lamb Curry.

Ingredients                           Serves 4

• Mutton Pieces…………..……1/2 Kg

To Grind

• Red Chilly Powder……….…2 Teaspoons
• Coriander Powder………....1 ½ Tablespoons
• Turmeric Powder…………..1/2 Teaspoon
• Pepper Powder……………...1/2 Teaspoon
• Garam Masala Powder…..1 Teaspoon
• Ginger Garlic Paste……..…1 Teaspoon
• Curd………………………..…...1 Tablespoon
• Salt to taste

To Saute

• Oil………………………………..2 Tablespoons
• Thinly Sliced Onion…..…..2 Cups
• Ginger Sliced…………….…..1 ½ Tablespoons
• Garlic Sliced…………….…...1 ½ Tablespoons
• Curry Leaves……………..….2 Sprigs
• Tomato……………..…………1 Small sliced
• Water…………………...……..2 Cups

Method of Preparation

1. Grind all the ingredients present in the ‘to grind’ section and marinate the Mutton pieces and keep aside for 20 minutes.
2. In a pan heat Oil on medium high heat and saute Onion, Ginger, Garlic and Curry Leaves till they are light brown in color. This will take some time but take care not to burn.
3. Add the marinated Mutton pieces and Tomato slices and saute for 5 minutes.
4. Transfer this mixture to a Pressure Cooker together with two Cups of Water and let it cook till done. The cooking time depends on the Pressure Cooker. (I will put my cooker on high heat till the first whistle and then lower the heat to medium low and let it cook for 10 minutes.)
5. Once cooled, open the lid of the Pressure cooker and adjust gravy level by adding more water (if the gravy is less) or letting the water evaporate (if there is more gravy).
6. Serve hot with Rice or Chappathi.

Notes:

• Starting to saute the Onions in the Pressure Cooker itself will reduce the number of dishes to clean up after wards.
• To increase the flavor of the Curry you can sprinkle 1/4 teaspoon of Garam Masala Powder, 1/2 teaspoon of Coconut Oil and some Curry Leaves on top of it just before switching the stove off.

 




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

Chocolate Mousse

Recipe No:104

This is one of the best loved desserts in my family. It is adapted from one of my favorite sites ‘Food Wishes. Com’ with minor modifications. It’s very easy to make yet very tasty. Enjoy…

Ingredients                               Makes 5 servings

• Semisweet Chocolate Chips…..1/2 Cup
• Instant Coffee Powder………….3/4 Teaspoon
• Vanilla Essence……………………1/2 Teaspoon
• Butter………………………………...1 Tablespoon
• Water………………………………...4 Tablespoons (divided)
• Sugar……………………………….…1 Tablespoon
• Egg Yolk……………………………..2
• Salt……………………………..……..a pinch
• Heavy Cream………………..…….1/2 Cup
• Heavy Cream, Chocolate Wafers and Chocolate Shavings for decoration

Method of Preparation

1. On a double boiler melt together Chocolate Chips, Instant Coffee Powder, Butter and 2 Tablespoons of Water till the Chocolate is melted.
2. When the Chocolate is melted stir it until it attains a shine. Keep this aside and allow cooling. Once cooled, add the Vanilla essence and keep aside till ready to be used.
3. On the double boiler whip Egg Yolk, Salt, Sugar and 2 tablespoons of Water until it is really whipped and light cream in color. This mixture when done should be hot to touch. Continue whipping with a whisk throughout the process or it may scramble.
4. Once done mix the Egg mixture with the Chocolate mixture and let it cool down.
5. When the mixture is cooling, whip the Heavy Cream in another bowl until it forms soft peaks. This will be easy if done with a stand or hand mixer.
6. Once whipped, add half of it to the Chocolate mixture and mix gently till it is mixed thoroughly.
7. Once that is mixed, fold in the rest of the Whipped Heavy Cream.
8. Once mixed, transfer it equally among 5 serving bowls and refrigerate for at least 6 hours.
9. Serve with whipped cream, Wafers and some Chocolate shavings on top.

Notes:

• To set up a double boiler is easy. Simmer some water in a deep pan. Place a bowl on top of the simmering water so that the bottom of the second bowl is not touching the water in the first bowl. Cook things in the top bowl.
• If the Whipped Cream is mixed together all at once then there are chances for it to lose all the aeration. So the first addition will loosen up the Chocolate mixture so that the folding is easy the second time.
• You will not be tasting Coffee or Vanilla in this dessert separately, but  it will make the Chocolate taste more chocolaty. So please don't avoid them.

 




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

Brown Rice

Recipe No: 103

This is a very simple rice dish which has the flavor of Cumin. It’s easy to make but at the same time different from regular white rice with a slight flavor of Caramel and Cumin. This is a recipe from my Mother in Laws kitchen and is perfect for parties.

Ingredients                            Serves 5

• Basmati Rice………….2 Cups
• Water…………………...4 Cups
• Oil…………………….....2 Tablespoons
• Cumin Seeds………....1/2 Teaspoon
• Sugar……………………3 Tablespoons
• Salt……………………...3/4 Teaspoon or as per taste
• Fried Onion……….....1/3 Cup (loosely packed)

Method of Preparation

1. Wash the Rice and soak it in warm water for 20 minutes. Drain and keep aside till ready to be used.
2. Keep 4 Cups of water to boil while we do the other things.
3. Heat Oil in a pan on medium high heat and add the Cumin Seeds; let it start to sizzle.
4. Add Sugar and let it caramelize into amber colored Caramel.
5. Add the Rice and stir for one minute.
6. Add the boiled Water and Salt; mix well; close the pan and let it cook on minimum heat.
7. When the Water level equals the Rice level spread the fried Onions on top. Close the pan and let it cook till the Rice is done and all the water is absorbed.
8. Once cooked, mix well without breaking the Rice and serve hot.

Notes:

• To fry Onions, slice them and mix with a bit of Corn Starch (Just before frying) and deep fry in hot Oil till light brown. This will attain some more color as it cools.
• If you don't like the taste of Cumin reduce its amount or just avoid it. Either way you will get a dish that taste good but slightly different.

 




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

Ali Baba’s Chicken Curry (My Version)

Recipe No: 102

Did this ever happen to you?  You get up early in the morning and slave in the kitchen to make food to pack your husband a delicious homemade lunch….  And he together with his foodie friends go out to eat the lunch ignoring the food that his wife packed with love… Coming back home with his untouched food boosting about the food that he ate at noon while you were expecting him to say something about the food you packed…

Hmm… this has happened to me many times… not only me but many wives when we were in California. One of their hot spots used to be a Middle Eastern Restaurant ‘Ali Baba’ and most of them were crazy about their Chicken Curry that they served on top of yellow Saffron rice with a side salad and  sauteed Vegetables. One day when we went that way he forced me to have this dish saying that it was awesome, even though the above coated incident has already created some sort of an inhibition in me towards that Restaurant…. (My bad!!!) Any way I did eat it once and I should say that was superb…. If you happened to read my earlier posts then you will be aware of my habit to imitate food that I like… whether it is from a restaurant or from a home….  So I took their menu back and read the description that they had given with that dish and this Chicken curry was born…

Ingredients                                                  Serves 3

• Cubed Roasted Chicken……. 2 Cups (Leftover Rotisserie Chicken works well)
• Capsicum/ Bell Pepper………1/3 Cup (Cut into thin, small pieces)
• Olive Oil………………….……….1 Tablespoon (Can substitute with regular Oil)
• Cream…………………….……….1 Cup
• Water………………………………1/2 Cup
• Pepper Powder………………….1/2 -1 Teaspoon
• Curry Powder………….………..1 ½ Tablespoon (Recipe Follows)
• Salt as needed

Curry Powder Mix

• Coriander Powder…………….2 Tablespoons
• Cumin Powder…………………1 Tablespoon
• Turmeric Powder……………..1 Tablespoon

Method of Preparation

1. Mix the ingredients to make the Basic Curry Powder and keep it aside. We will be using only a part of this and you can store the rest for later use.
2. Heat Oil in a pan on medium heat and add Capsicum and saute for a minute.
3. Add the Chicken followed by the Curry Powder and saute for one minute.
4. Add Cream, Water, Pepper and Salt. Let it come to a slow simmer. Close the pan and let it simmer for 5 minutes. Reduce the gravy more if you want a thicker sauce.
5. Serve hot over Saffron Rice with a side salad and sauteed Veggies.

To Make Yellow Saffron Rice

• Grind ½ Teaspoon Salt and a good pinch of Saffron in a mortar and pestle and keep aside. Bring 2 Cups of water to a rolling boil and add 1 Cup washed Basmati Rice, a pinch of Turmeric Powder and the Salt Saffron Mixture. Close the pan and put it on the lowest possible flame till the water is absorbed and the Rice is cooked through.

Notes:

• The Masala mix given here is what I consider as the basic Curry Powder. Sometimes (not in this case) I add enough Red Chilly Powder to it to make it hot.
• The Curry Sauce tends to become thick when it sits. In that case add a bit of water to thin it before serving.

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

Cucumber and Lamb Soup

Recipe No: 101
The inspiration for this soup is from a cook book by Linda Doeser.  Lamb and Cucumber are some how considered as a real good combination especially in Middle Eastern cuisine.  The quality of this soup depends entirely on the quality of Chicken Stock. So please make your own or use a good variety from your super market. Please don’t use Chicken broth which is milder than Chicken stock.

Ingredients                                     Serves 4
To Marinate

• Lamb thinly sliced……….1/2 Cup
• Soy sauce……..…………….1/2 Tablespoon
• Rice Wine…………..……….1/2 Teaspoon (Optional)
• Sesame Oil……..…………..1/2 Teaspoon

To Make the Soup

• Chicken Stock……….…….3 Cups
• Cucumber Slices…..……..1 Cup
• Rice Vinegar……………….1/2 Tablespoon (If not use ¼ Teaspoon White Vinegar)
• Soy Sauce………………...…A Dash
• Salt and Pepper to taste

Method of Preparation

1. Marinate the Lamb pieces with the ingredients mentioned in the Marinade section and keep aside for 30 minutes. After 30 minutes drain the excess marinade if any.
2. Bring the Chicken stock to a rolling boil and add the Lamb pieces. Mix well to separate the Lamb pieces.
3. Let it boil for 2 minutes and add the Cucumber Slices.
4. Once boiled add Vinegar, Soy Sauce, Salt and Pepper.
5. Serve the Soup while it is piping hot.

Notes: 

• Don't cook the Soup for too long after adding the Cucumbers or they will disintegrate. 
• As the Lamb pieces are really thin it will cook within minutes.

 


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

Rabbit Roast

Celebrating the 100th post with a rare treat (Rabbit Roast) and a dedication

 

Its five months since I started my blog… and today I am posting my 100th recipe. I should confess that even though I was not enjoying this when I started, within this short period of time this has become an integral part of my life, gained a bunch of new friends and was able to share my food thoughts with others. I had a bunch of plans(before moving from California) to celebrate this with my beloved friends back in California who really encouraged me to do this, and willingly donated themselves to be the Guinea pigs in my experiments with food. But unfortunately, as we are now in far away places, all those celebrations are reduced to a dedication note which I know is nothing… but still promising to myself that if I get a chance to cook for those guys one more time, then I will try to get the best spread on the table… So to you all my dear friends… In California…. in Philly… In Denver... and back in India…I dedicate this post. Spread a smile on your face for me while reading this as you have helped me discover a new pass time…

Rabbit Roast

Recipe No: 100

I don’t know anyone who eats Rabbit on a regular basis, but this can be a very good rare occasion extravaganza. Rabbit is a bit different from other meats by its peculiar taste… which expert taste testers call ‘gaminess’. I followed my regular roasting procedure as in two of my previous posts (Lamb Shank Roast and Chicken Roast) but the peculiar taste of Rabbit makes it so different.

Ingredients                                                 Serves 4

• Rabbit……………………………1 (Around ½ Kg)

To Grind

• Shallots Sliced……………..…1/4 Cup
• Ginger……………………….….1 inch piece
• Garlic………………………..….5 Big cloves
• Red Chilly Powder………….1 Teaspoon
• Coriander Powder……….…1 ½ Teaspoon
• Turmeric Powder……..……1/4 Teaspoon
• Pepper powder………………1/2 Teaspoon
• Garam Masala Powder…..3/4 Teaspoon + ½ teaspoon for sprinkling at the end
• Lemon Juice………….………1 Tablespoon
• Salt………………………..……..1 Teaspoon

To Saute

• Vegetable Oil………………...3 Tablespoons
• Onion Sliced…………...……..2 ½ Cups
• Curry Leaves……..………….2 Sprigs
• Coconut milk…….…………...1/4 Cup
• Coconut Oil……………………1 Teaspoon

Method of Preparation

1. Cut and clean the Rabbit into big pieces (I got  10 pieces from one Rabbit)
2. Combine and grind all the ingredients in the ‘to grind’ section to a paste. Take half of this paste and marinate the Rabbit pieces and keep aside for 30 minutes. Keep the rest of the paste for later use.
3. Heat 2 Tablespoons of Oil in a nonstick pan and shallow fry the marinated Rabbit pieces on both sides. Transfer them to a Pressure cooker.
4. 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)
5. 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 taste and become brownish black in color. But take care not to burn it; so I will recommend constant stirring.
6. Once it reached a brownish black color add this to the Rabbit in the Pressure Cooker together with 2 cups of water. Pressure cook this till 6 whistles. Let it cool.
7. Once cooled, dump all the contents from the cooker into the pan and let the extra water evaporate. Stir now and then taking care not to break the Rabbit pieces. Adjust the salt level according to your taste.
8. 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 vessel it cooks for some time to attain the perfect taste.
• Rabbit has more cooking time than that of Chicken; so adjust the time according to your cooking conditions.

 



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

Vegetable Burger

Recipe No: 99

Ingredients                                         Makes 4

To make the Veggie Patties

• Oil………………………………..2 Tablespoon
• Mushrooms………………..…1 ½ Cups (Slice into small pieces)
• Onion chopped…………..….1/4 Cup
• Grated Vegetables………...1 Heap Cup (I use Carrots, Beans, Peas and Cabbage)
• Garlic…………………………..2 Cloves minced
• Black Pepper Powder…....1/2 Teaspoon
• Red Chilly Powder………..1/2 Teaspoon
• Coriander Powder……...…1/2 Teaspoon
• Roasted Cumin Powder…1/4 Teaspoon
• Garam Masala Powder....1/4 Teaspoon
• Salt…………………….………as per needed
• Quick Cooking Oats…..….1/3 Cup
• Bread Crumbs……………..1/2 Cup
• Egg…………………….………2 (Slightly Beaten)
• Grated Cheese……….……1/4 Cup

To make the Burger

• Burger Buns…………..……4
• Cheese Slices………...…….4
• Butter………………………..As per needed
• Lettuce and Tomato Slices as needed

Method of Preparation

To make the Veggie Patty

1. Heat Oil in a pan and saute Onions and Mushrooms with a bit of Salt until the Mushrooms are brown. By the way, water may ooze out of the Mushrooms, so this process may take a bit of time.
2. Add the Vegetables and Minced Garlic and continue sauteing for three minutes. Add Pepper powder, Red Chilly powder, Coriander powder, Roasted Cumin powder and Garam Masala Powder; mix and switch off the flame. At this stage the salt should be a bit on the higher side so that the Patty will have enough salt once all the other ingredients are added.
3. When the sauteed mixture is slightly cooled, add Oats, Bread Crumbs, Grated Cheese and Egg; mix really well and let it sit for half an hour.
4. Divide the mixture into four equal parts. This will not be as solid as most of the other Burger patties. Roll each portion into a ball and press it between your palms to flatten. Smooth the edges with your fingers to form a  patty.
5. Heat a tablespoon of Oil in a non stick pan on medium high heat and fry the patties until browned on both sides.
6. While the second side is almost done; place a slice of Cheese and let it start to melt along the edges.

To assemble the Burger

1. Split the Buns into two and brush the inner sides with a bit of Butter and place it Butter side down on the pan for a minute till it is heated through.
2. Place the bottom of the Bun on a plate followed by a piece of Lettuce, a slice of Tomato, and the Veggie patty followed by the top of the Bun.
3. Serve as hot as possible.

Notes:

• Use other Burger toppings like sauteed Onions or Bell peppers if you like.
• The Patty before cooking is not hard but when cooked it will set because of the presence of the Egg. This will keep the Patty really moist.
• Don't keep the Patty mixture for more than 1/2 hour or it will become slightly watery.
• It will take only minutes to cook the Patty, so make it only when you need it. Don't allow the Burgers to be cold as it tastes the best when hot and the Cheese still oozing.
• To make roasted Cumin powder either dry roast(without Oil) Cumin seeds till it is slightly brown and fragrant and then powder it or dry roast store bought Cumin powder in a pan until slightly brown and fragrant.

 




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

Chicken Spring Rolls

Recipe No: 98

This is a perfect finger food that can be served as an appetizer or as a simple nibble on a comfortable afternoon together with Tea. Something different to make with the left over Rotisserie Chicken. If you are a Vegetarian just substitute the Chicken with Mushrooms.

Ingredients                                                      Makes 16-18

• Vegetable Oil………………………..2 Tablespoons
• Bean sprouts……………………..…1 Cup
• Green/ Spring onions…………....1 Cup (Slice into thin long strips. About 1 bunch)
• Carrots…………………………...…...2 (Slice into thin long strips)
• Shredded Cooked ..Chicken..….1 ½ Cups
• Salt……………………………….…….1/2 Teaspoon
• Brown Sugar……………………..…1 Teaspoon
• Light Soy Sauce………………..….1 Tablespoon
• Rice Wine……………………….…...1 Tablespoon
• Spring Roll Wrappers………...…9 Large or 18 Small
• Corn Flour…………………..……...1 Tablespoon + some for spreading on the bottom of the plate.
• Oil for deep frying

Method of Preparation
To make the Filling

1. Cut Green Onions and Carrots into thin shreds roughly the same size of Bean Sprouts.
2. Mix together Brown Sugar, Salt, Soy Sauce and Rice Wine and keep aside till ready to be used.
3. Heat Oil in a pan on high heat until smoking and add Bean Sprouts, Carrots and Spring Onions and saute for around 2 minutes, stirring constantly.
4. Mix in the Chicken for a minute and add the prepared Soy Sauce mixture.
5. Mix everything together until dry and switch off the flame.

To make the Rolls

1. Mix 1 Tablespoon of Corn flour with 1 Tablespoon of water and make into a thick paste.
2. Prepare a plate by spreading a bit of Corn flour on the bottom.
3. Start working with one Spring Roll Wrapper at a time. Here I am working with small wrappers. (If you are working with large wrappers, please read the ‘notes’ section carefully)

4. Spread a teaspoon of filling on the wrapper diagonally as a thin line. Fold the lower half of the wrapper above the filling followed by the two sides.
5. Brush the remaining portion of the wrapper with the Corn Flour paste and roll it all the way to the end tightly without any air bubbles.
6. Arrange them on the prepared plate with the seam side down.
7. Heat at least two inches Oil in a frying pan on high heat for deep frying.
8. Fry the prepared rolls till they are golden brown in color.
9. Serve hot with Soy Sauce.

Notes:

• If you are using the big Spring Roll Wrappers, cut them diagonally into two. Place a Tablespoon of the filling one third of the way down the wrapper with the triangle pointing away from you. Fold the lower portion on to the filling, followed by the sides and roll the rest up tightly. Don’t forget to brush the Corn starch paste before rolling.
• Dust off the extra Corn Flour before frying the Rolls. 

 



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

Masala Fried Quail Egg Salad

Recipe No: 97
“Salad making is an art.” These are not a 'once said' golden words from a famous person. These are the words that my husband uses to show his resentment whenever I make a salad for dinner… So in order to put a temporary halt to his resentment and tempt to him to eat a salad... well I need some extra ordinary measures. This one came as a first step in mastering that 'art'….inspired from a picture in a cook book….

Ingredients                                         Serves 1

• Hard Boiled Quail Eggs……..3
• Lettuce…………………………...3 Medium sized leaves (Tear by hands)
• Shallots………………………...…3 (Slice into thin rounds)
• Garlic……………………………...1 Clove (Slice into thin rounds)
• Dry Whole Red Chilly…….....1 (Split into two with your hands before using)
• Oil……………………………….....1/2 Teaspoon + for deep frying the egg

For the Masala Powder

• Red Chilly Powder………...…1/8 Teaspoon
• Coriander Powder……………1/8 Teaspoon
• Turmeric Powder…………….A Pinch
• Roasted Cumin Powder……1/8 Teaspoon
• Garam Masala Powder…….1/8 Teaspoon
• Salt………………………………...1/8 Teaspoon

For the Sauce

• Brown Sugar………………...4 Tablespoons
• Worcestershire sauce…….2 Tablespoons
• Tamarind Water………...…4 Tablespoons

Method of Preparation
To make the Sauce

1. Boil the ingredients to make the sauce in a pan on medium high heat. Once the sugar is melted lower the heat to medium low and let it simmer till the sauce become a syrupy consistency. Keep aside till ready to be used.

To make Masala Fried Eggs

1. Mix the ingredients for the Masala and coat the eggs. Keep the remaining Masala aside for later use.
2. Heat oil for deep frying on high and fry the eggs for a minute or till the outer side of the egg attains a light brown color. 
3. Drain the excess oil on a paper towel. When it is still hot sprinkle the remaining Masala on the Egg and keep aside till ready to be used.

To make the fried Shallots

1. Heat ½ Teaspoon of Oil in a pan and fry sliced Shallots, Garlic and Dry Red Chilly till golden brown.
2. Drain the excess Oil if any.

To Assemble the Salad

1. Arrange the Lettuce in the bottom of a plate and place the fried Eggs on top.
2. Sprinkle the fried Shallot mixture on top of the salad followed by a drizzle of the Tamarind sauce.
3. Serve while the Eggs are still hot.

Notes:

• If Quail Eggs are not available substitute it with one regular Egg and don’t forget to quarter it before serving.
• The Tamarind Sauce should be sweet, sour and salty. Adjust the amount of ingredients according to your taste. 
• The Tamarind Sauce will thicken when it cools down. So switch the stove off a bit in advance. If in case it thicken a bit too much, add a tablespoon of water to loosen it  just before using.

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

Mango Kulfi

Recipe No: 96

Kulfi is one of the most famous North Indian Desserts and I started having  it often after coming to US. This rich, creamy decadence is especially attractive as it comes on a stick. Adding some Mango flavor makes it extra special.

Ingredients                                 Makes 12

• Mango Pulp………………………………..1 Cup (Store bought)
• Heavy Cream……………………………..1 ½ Cups
• Cardamom………………………………...2 (Use only the seeds)
• Sugar…………………………………….…..8 Tablespoons
• Saffron Strands…………………………..1 good pinch
• Coarsely ground Pistachios……….....2 Tablespoons
• Mango Essence…………………………..1/2 Teaspoon
• Popsicle molds

Method of Preparation

1. Powder together Cardamom seeds, Sugar and Saffron. This process will make the sugar dissolve faster in the cream. Instead you can pound this together in a Mortar and Pestle till Cardamom seeds and Saffron is almost powdered.

2. Combine the Mango Pulp, Sugar mixture, and Heavy Cream and whip till it attains a thick consistency. This won’t whip up hard as a Whipping Cream but it will attain a thick consistency so that when you raise the whip, the dripping mixture will form ribbons on top of the batter.
3. Mix in Mango essence and ground Pistachios into the Mango Heavy Cream mixture.
4. Pour it into Ice Pop molds and freeze for 6-8 hours or till it is set properly.
5. To unmold, pour hot water on the under surface of the mold till the frozen Kulfi loosen up along the sides.
6. Serve cold with a light sprinkle of crushed Pistachios.

Notes:

• If you don’t have Popsicle molds, then pour this into small paper cups and cover with Aluminum foil. Insert Popsicle sticks along the middle of the Aluminum foil into the middle of the Kulfi till it touches the bottom of the paper cups. The Aluminum foil will protect the Kulfi from cross contamination in the freezer (Contamination from  raw meat or fish) and will keep the Popsicle stick in place.
• If you don’t have Popsicle molds or Paper cups just pour the mixture into a big container; freeze it and serve like Ice cream.
• I never made this with fresh mangoes. The store bought Mango pulp has a very strong concentrated flavor which is perfect for this Dessert and are available in most of the Indian and International stores.
• Mango Essence is essential for this and is available in most of the Indian stores.

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

Bean Biscuits

Recipe No: 95

Let me take you for a small tour along my childhood. Being 10 and 9 years younger to my brothers, my father used to send me with them to the nearby bakery to get some snacks on one single condition. I should hold on to the hands of either one of them the whole time. So clinging onto the hands of one of my brother I used to make bakery visits often. Most of the times I will be welcomed by the sight of a big glass jar filled with scrumptious Bean Biscuits. Just like an instinct I will ask my brothers pointing to the glass jar “Can you buy that…..please…?” even though I know that the answer will be a big ‘NO’, mostly because my father would have instructed my brothers to buy something else…. So I will stand there staring at that big jar full of these small, lighter than air biscuits, committing crime in my mind by imagining me putting my hands into the jar and scooping up fistfuls of those biscuits and eating it voraciously…. But when I grew big, I used to buy these whenever I get a chance. I even packed a few packets of these sweet treats on my way back to US from my last Kerala trip.

Suddenly, last week when I was talking to my brother over phone I remembered these moments and decided to give this all time favorite a try. The taste of these resembles very much like a basic sponge cake. So I decided to make such a kind of batter and the difficulty was to adjust the temperature. After making two batches I got the temperature correct and I should say these came out well. I think the name is from the shape of these Biscuits, but if you look closely they come in all shapes, mostly round. So here it is the good old Bean Biscuits…

Ingredients

• Egg………………………................2 (At room temperature)
• Sugar……………………................2/3 Cup
• All purpose Flour/Maida....….6 Tablespoons
• Baking Powder……………......…1/8 Teaspoon
• Vanilla Essence…………….....….1 Teaspoon

Method of Preparation

1. Preheat the oven to 250˚F/120˚C.
2. Line a baking sheet with parchment paper and apply a small coating of Oil or Butter. Use cooking spray if you have.

3. Sift together Flour and Baking Powder and keep aside till ready to be used.
4. Beat Egg, Sugar and Vanilla Essence really good till it is pale in color and doubles in volume. This process is easy if you have a stand or hand mixer.
5. Add the Flour mixture and mix gently with a wooden spoon. Don’t use a mixer for this step.
6. Transfer this mixture into a sauce bottle.
7. Drip the batter onto the baking sheet to make small drops leaving space in between the drops.
8. Once the sheet is full put this in the middle rack of the preheated oven for 12 to 15 minutes or till it starts to brown lightly around the edges.
9. Keep it in  an airtight container when cooled.

Notes:

• After the cooking time the Biscuits will be slightly soft to touch but will harden up within minutes.
• If you don't have a sauce bottle, use a Zip Lock bag instead. Fill up the bag and make a small hole in one corner so that the batter will drip when you apply a small pressure.
• The texture of these cookies should be very light and crispy.

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

Chicken Stuffed Mushrooms

Recipe No: 94
This is my take on stuffed Mushrooms, which is an excellent appetizer.  Instead of  ricotta cheese, I am filling the Mushrooms with Chicken. A hind of Garam Masala makes it closer to my heart. If you are a Vegetarian, substitute Chicken with sauteed vegetables.

Ingredients                                      Makes 12

• Mushrooms………………………...8 oz or 12 no (I used baby Portobello but white Button Mushroom will be perfect)
• Oil…………………………….……....2 Tablespoons
• Chopped Onion………………......1/3 Cup
• Garlic Chopped……………...…...1 Big Clove
• Chicken cubed…………………....1/2 Cup (cooked)
• Pepper Powder………………......1/4 Teaspoon
• Garam Masala Powder…....…..1/4 Teaspoon
• Soy Sauce………………………..….1 Teaspoon
• Shredded Mozzarella Cheese…1/2 Cup
• Salt as per needed

Method of Preparation

1. Preheat the oven to 400˚F/204˚C.
2. Carefully remove the stems of the Mushrooms without tearing the Mushroom caps.
3. Clean the caps and the stems thoroughly. In this recipe there is no need to take the skins away. I would like to give a quick wash on the top of the cap and pat the excess water and dirt away, if there are any.
4. Clean and chop the Mushroom stems and keep it aside till ready to be used.
5. Arrange the cleaned Mushroom caps on a baking tray lined with oiled Aluminum foil (makes clean up easy) and drizzle some oil on the caps. I would like to start baking with the convex side of the Mushroom cap facing up.
6. Give it a light sprinkle of Salt and Pepper and let it roast in the oven for 10 minutes, turning once in between so that by the end of roasting the concave side of the Mushroom  will be facing up, ready to be filled.
7. While the Mushrooms are roasting in the oven, utilize the time by making the filling.
8. Heat a tablespoon of Oil in a pan on medium heat, add chopped Onion and garlic and saute till the onions are translucent.
9. Add the chopped Mushroom stems and saute for 2-3 minutes.
10. Add chopped Chicken, Pepper Powder, Garam Masala Powder, Soy sauce and Salt if needed and mix well. Switch off the flame and keep aside till ready to be used.
11. Once the Mushrooms are roasted, fill the Caps with the filling. Spread the shredded Cheese on top of the filling.

12. Adjust the oven to a broil mode (high).
13. Put the stuffed Mushroom in the oven on second or third rack from the top.
14. Broil it for two minutes or till the Cheese is melted and browned here and there. Serve hot.

Notes:

• I love to serve it on top of shredded Cabbage dressed with Salt, Pepper and a bit of Vinegar. The crunch from the Cabbage gives an added texture to the Mushrooms.

 




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

Parippu Vada/ Fried Lentil Cakes

Recipe No: 93

Parippu Vada is one of the most popular tea time snacks in Kerala and is available in most of the road side Teashops. Well this happened to be one of the favorite Tea snack at my house too. My mother used to make this with Thoor Dal (Sambar Parippu), Channa Dal (Kadala (Chick Pea) Parippu) and even half of both and I should say every one of them tastes awesome. Whatever kind of Lentil you use this recipe remains the same. And don’t forget the popular combination of Parippu Vada and Pazham (Banana).

Ingredients                                 Makes 12

• Split Channa Dal/ Kadala Parippu…….1 Cup (Wash and soak in water for 4 Hours)
• Sliced Shallots………………………………..1/2 Cup
• Ginger Chopped……………………………..2 Tablespoons
• Green Chilly Chopped…………………...3 Tablespoons (Adjust according to your heat tolerance)
• Salt…………………………………………..…..1 Teaspoon (adjust to your taste)
• Curry Leaves………………………………….1 Sprig (Tear into small pieces)
• Oil for deep frying

Method of Preparation

1. Drain the Dal/ Lentil from the soaking water and transfer into a food processor or a dry grinder of your regular Mixer Grinder. Don’t use any more water and don’t overfill. If there is too much Dal, grind it in batches.
2. Grind it into a course consistency. There will be some lentils still lying whole which are good in this. When done you should be able to make it into balls without falling apart.
3. Grind Shallots, Ginger and Green Chilly for 2 seconds or a single pulse if you are using a food processor. This will make them small so that it will not fall out while making the Vada.
4. Mix together the Lentils, Shallots mixture, Salt and Curry Leaves and mix really well.

5. Divide the Lentil mixture into 12 equal parts, each with the size of a Golf Ball.
6. Press each portion between your palms and drop it into really hot Oil. Once dropped , lower the temperature to medium high and let it fry till they are light brown in color. Don’t forget to turn them over in between.
7. Crank up the heat in the last part of the frying to avoid Vadas from absorbing too much of Oil.
8. Drain the excess oil by putting them on paper towels and serve hot with Banana and a cup of Tea.

Notes:

• Drain Dal only when you are ready to grind because you need the moisture that is till on the Dal. Be sure to drain the rest of the water.
• Mix in the Salt and the ground Shallot mixture only in the last moment. Otherwise Salt will drain the water out of the other ingredients, making it watery.
• Don’t fry it in high heat as it will crisp up the outside without cooking the inside. So keep the high heat while dropping the Vadas. But once dropped, reduce the temperature a bit; let it cook and crank the heat back up just before taking it out of the Oil.
• The thickness of the Vada depends on your liking. If you want a real crispy one flatten it as much as possible. On the other hand if you want a thick center, don’t flatten it too much. But keep in mind that the center of the Vada has a tendency to puff up a bit while cooking.

 



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

Pork chops with Sauteed Mushrooms and Gravy

Recipe No: 92

This is an easy way to have a restaurant night inside your own home in a comfortable setting. It’s way cheaper than the restaurants but really tasty with a hint of Indian spices. This is one of my daughter favorite dinners, a rare occasion in which she eats any sort of vegetables boiled or sauteed!!!

Ingredients                                  Serves 4

• Pork Chops………………….1 Pound cut into 4 pieces

For marinating

• Salt…………………………….1 Teaspoon
• Pepper Powder…………....1/2 Teaspoon
• Red Chilly Powder………..1/4 Teaspoon
• Garam Masala Powder….1/2 Teaspoon
• Ginger Garlic Paste……….1 Teaspoon
• Lemon Juice………………..1 Tablespoon

For Gravy

• Oil…………………………..…1 Tablespoon
• All Purpose Flour………..3/4 Tablespoon
• Milk…………………………..1 Cup
• Cold Butter.....................1 Tablespoon
• Salt and Pepper to taste

For Sauteed Mushrooms

• Sliced Mushrooms………1 ½ Cups
• Oil………………………..…..1 Tablespoon
• Salt and Pepper to taste

Method of Preparation

1. Wash the Pork chops and pat it really dry.
2. Mix all the ingredients in the marinate section and marinate the Pork and leave it in the refrigerator for 6 to 8 hours. Overnight will be better.
3. Heat a Tablespoon of Oil in a pan on very high heat. Fry the Chops till lightly brown on both sides. Here we are looking only for some color because the meat will cook fully in the sauce later.
4. Once lightly browned on both sides remove it to a plate.
5. Add another tablespoon of Oil into the pan if there is no oil left.
6. Lower the heat to medium low and add the Flour and fry till slightly brown. Be careful not to burn  it.
7. Whisk in the milk so that there are no lumps in the sauce. Let it start to simmer along the sides.
8. Put the lightly fried Pork Chops back to the sauce and let it cook through. This will take only 3-4 minutes per side on medium low heat.
9. Transfer the Chops to a serving plate and finish the sauce by melting a tablespoon of cold Butter into it. If it is too thick, add some more milk.
10. Add enough Salt and Pepper to your liking.

For Sauteing the Mushrooms

1. Heat a tablespoon of Oil in a pan on high heat and saute the Mushrooms till slightly brown.
2. Add salt and Pepper only towards the end.

To assemble and serve the dish

1. On the arranged Pork Chops, sprinkle the sauteed Mushrooms along one side and drizzle the sauce as per your liking.
2. Serve it hot, one piece per serving along with desired sides.

Notes:

• Adding salt in the beginning while sauteing Mushrooms will draw all the liquid out of them which will steam it rather than frying.
• As the Chops are salted well, wait till the end to season the gravy to avoid being over salty.
• Adding a pat of Cold Butter to the gravy in the end will give it an added sheen.
• Personally my favorite is Pork Chops with bone attached, even though I use boneless ones also.

Make it, enjoy the deliciousness and 

serve it to your family with love...