Paneer Stuffed Pooris

Recipe No: 114

When I was young my mom used to make this beef stuffed Pooris which she used to call ‘Puffs’. But with the availability of Puff Pastries which makes it easy to replicate Puffs, that name is not so apt here. Here is a vegetarian Paneer version of that same old 4’O clock snack which I and my brothers used to devour after our schools, with a new name and a few improvements...

Ingredients                                Makes 18
For the Covering

• Atta/ Wheat Flour………..1 ½ Cups
• Sooji/ Course Semolina…4 Tablespoons
• Milk………………………..….2 Tablespoons
• Oil………………………….…..1 Tablespoons
• Salt…………………….………2/3 Teaspoon
• Water…………………………1/2 Cup + more if needed

For the Filling

• Oil………………………..……1 Tablespoon
• Paneer grated………….…1 Cup
• Onion chopped………..….1/2 Cup
• Ginger chopped………….1 Teaspoon
• Green Chilly chopped.…1 Tablespoon
• Coriander Leaves........…2 Tablespoons
• Soy Sauce………….………1 Teaspoon
• Water……………………….3 Tablespoons
• Salt as per taste

• Oil for deep frying

Method of Preparation
To make the covering

1. Mix all the ingredients to make the covering and make smooth dough. Start with ½ cup of water and then use more as needed. Let it rest for 20 minutes.

To make the filling

1. Heat 1 tablespoon of Oil in a pan on medium heat and saute the Onion, Ginger and Green Chilly until transparent.
2. Add Paneer, Coriander leaves, Soy Sauce, Salt and Water. Mix till everything is blended well.
3. Off the heat and keep it aside until ready to be used.

To make and fry the Pooris

1. Divide the dough into 18 pieces and roll each of them into 3 inch rounds.
2. Place a tablespoon of filling in the lower half of the Poori leaving a small space along the edges. (This is to seal the Pooris)
3. Fold the empty half of the Poori over the filling and seal the edges by pressing with the help of a fork. This should be done on both sides to make sure that the filling will not escape into the Oil while frying.
4. Repeat this with all the other Pooris.
5. Heat at least two inches of Oil in a pan on medium high heat and deep fry the Pooris until golden brown. Do turn it over once for equal browning on both sides.
6. Drain the excess Oil on a paper towel and serve hot with ketch up.

Notes: 

• Do not fry more than 3 Pooris at a time. Overcrowding may result in absorption of too much oil by them.
• The Sooji/ Semolina in the dough will make it crispy.

 




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

Vazhuthananga/ Brinjal/ Kathirikka/Egg Plant Thoran/ Stir fry with Coconut and Egg

Recipe No: 113

Ingredients                                            Serves 5

• Indian Egg Plant/ Brinjal sliced thin….3 Cups (Require 3-4 big ones)
• Oil…………………………………………...……2 Tablespoons
• Mustard Seeds…………………………….…1/2 teaspoon
• Shallots thinly sliced……………………….1/4 Cup
• Curry Leaves…………………………….…..2 Sprigs
• Indian Green Chilly……………………..…4 sliced into thin pieces
• Shredded Coconut………………………….1/3 Cup (I used unsweetened dry Coconut)
• Turmeric Powder…………………………..1/4 Teaspoon
• Egg………………………………………….……1 Large (beaten well)
• Salt as per taste

Method of Preparation

1. Take the top and bottom of the Brinjal and cut them into 1 inch thick rounds. Slice them lengthwise and slice again in the opposite direction into thin long pieces. Put them in cold water to prevent discoloration.
2. Place them in a colander under running water and squeeze and wash them. This will get rid of all the seeds. Put them again in cold water and squeeze them really good and get rid of all the water when ready to be used.
3. Mix together Coconut, Salt and Turmeric Powder really well with hand and keep them aside until ready to be used.
4. Heat Oil in a pan on medium high heat and add the Mustard Seeds and wait until they crackle.
5. Add the sliced Shallots and Curry Leaves and saute them until it become transparent.
6. Add Green Chilly and saute till the Onion becomes golden brown.
7. Squeeze the water off the Brinjal and put them in the already browned Shallots and stir fry for two minutes on high heat.
8. Make a well in the middle of the Brinjal and add the Coconut mixture in the middle and cover it with the Brinjal mixture from the sides.
9. Lower the heat to minimum, cover the pan and let it cook.
10. When the Brinjal is cooked stir to mix everything well. Drizzle the Egg over the mixture and stir well until it is cooked thoroughly.
11. Serve hot with rice.

Notes:

• If you are a Vegan please avoid the Egg, this will taste good even without it.
• Freshly grated Coconut is the best for this. But because it is not available here I prefer dry Coconut over frozen grated Coconut. While the Frozen ones tend to give out a lot of water when thawed making the dish watery, the dry desiccated Coconut tends to absorb the excess water from the Vegetable, making it dry.

 




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

Coriander Mint Chicken Biriyani

Recipe No: 112

In one of my earlier post I gave the recipe for Mint-Coriander Chicken. Every time I make it, it is a big hit in my house. So I decided to make it into a Biriyani form. It really came out well and the flavors are truly great and I am sure that all those who like the Chicken version will like this one too. The flavors are really great and have a very distinct and different taste from regular Biriyani. Here is the recipe...

Ingredients                                      Serves 6

• Mint- Coriander Chicken….1 batch (for recipe Click here)
• Ghee………………………………1 Tablespoon
• Whole Garam Masala……...4 Cardamoms, 6 Cloves, 1 Star Anise, 3 1 inch Cinnamon)
• Rice…………………………….....2 Cups
• Water………………………….....3 ½ Cups
• Salt…………………………...…..1 Teaspoon
• Fried Onion………………..…..2 Tablespoons

Method of Preparation

1. Make one batch of Mint-Coriander Chicken.
2. Wash the Rice and soak it in warm Water for 20 minutes. Drain and keep it ready till ready to be used.
3. Boil 3 ½ cups of Water.
4. Heat Ghee in a pan on medium high heat and fry the Whole Garam Masala until fragrant.
5. Add the Rice and fry till the rice on the bottom of the pan starts to move on its own. Add boiling Water and Salt; lower the heat to minimum and let the Rice cook until all the water is absorbed. Mix once or twice in between.
6. Once cooked, fluff the Rice gently without mashing the Rice.
7. Preheat the oven to 350˚F/180˚C.
8. In an oven proof dish add 1/3rd of the Rice and layer the Chicken on top.
9. Spread the rest of the Rice on top of the Chicken followed by the fried Onion.
10. Cover with an Aluminum foil and bake for 40 minutes.
11. Serve hot with Raita.

Notes:

• If you like, add Cashew Nuts and Raisins fried in Ghee before you serve this dish.
• If Aluminum foil is not available spread a damp kitchen towel on top of the rice before baking. This will prevent the rice from drying out.

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

Roasted Tomato Soup

Recipe No: 111
I used to make Tomato soup now and then but then I decided to roast the Tomatoes before making the Soup. It was just for fun at first but I was amazed to see how much sweeter the Tomatoes will become once it is roasted. This is a very delicious yet nutritious soup that is perfect for a cold winter night.

Ingredients                            Serves 2

• Tomato…………………......5 Large (I prefer Roma Tomatoes)
• Balsamic Vinegar…......…1 Tablespoon (If you don’t have that use ½ Tablespoon white Vinegar)
• Oil……………………….........1 Teaspoon
• Onion cut into wedges…1/2 big
• Salt and Pepper to taste

Method of preparation

1. Preheat the oven to 400˚F/200˚C
2. Cut the Tomatoes into two. Place Tomato and Onion on a baking sheet; drizzle with Balsamic Vinegar and Oil and Roast in the Oven for 45 minutes.
3. Put the roasted Tomato and Onion in a blender and blend into a smooth paste. Strain it through a strainer with wide mesh to remove the seeds and the skin.
4. Heat the tomato pulp in the stove, add Salt and Black Pepper and serve hot.

Notes:

• It is very necessary to use a wide meshed strainer as we need the pulp and at the same time have to remove the seeds and the skin.
• I prefer Roma Tomatoes as they have a very less liquid content when compared to may other varieties.

 



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

Mussels fry (Kakka Irachi fry)

Recipe No: 110

Even though a sea food, I like to cook this more like a meat using Garam Masala. It is a time consuming job to get Mussels cleaned so if you can get already cleaned ones then this dish will be a breeze. If you can get only fresh ones please read the notes section to learn how to clean it properly.

Ingredients                                            Serves 5

To Marinate

• Cleaned Mussels………....1 ½ Cups (It will be semi cooked if you follow my way of cleaning)
• Red Chilly Powder……….1 Teaspoon
• Coriander Powder…….....1 Teaspoon
• Turmeric Powder………..1/2 Teaspoon
• Garam Masala Powder…3/4 Teaspoon
• Pepper Powder……………1/2 Teaspoon
• Salt……………………..……..1/2 Teaspoon
• Ginger Garlic Paste.……..1 Teaspoon
• Lime Juice…………..……...1 Teaspoon

To Saute

• Oil…………………………………..2 Tablespoons
• Cardamom Pods……………....5 (Crushed)
• Ginger and Garlic crushed...2 Tablespoons
• Onion thinly sliced…………….2 Cups
• Curry Leaves…………………...2 Sprigs
• 1/3 Teaspoon of Garam Masala powder, 1 Teaspoon Coconut Oil and a sprig of Curry Leaf for sprinkling on top at the end.

Method of Preparation

1. Marinate the Mussels with all the ingredients mentioned in the marinade section of the recipe. Use a tablespoon of Water if the marinade is too dry. Keep it aside for 30 minutes.
2. Heat Oil in a pan on medium high heat and add crushed Cardamom pods and saute till fragrant.
3. Add crushed Ginger and Garlic and saute for 30 seconds and add the sliced Onion and Curry Leaves. Saute till it is golden brown in color.
4. When the Onion is golden brown add the marinated Mussels and lower the heat to medium and fry the Mussels for about 10 minutes. The raw smell of all the Masalas used should be gone and the Mussels should be coated well with the Onion mixture. Add more Salt if necessary.
5. Just before switching it off add some crushed Curry leaves, a teaspoon of Coconut Oil and 1/3 teaspoon of Garam Masala powder.
6. Mix well and serve hot with Rice.

Notes:

• To clean the fresh Mussels: Take off the thread like thing that is present at the end of each shell. (This is used by the Mussels to attach them to a support in water.) Wash it 2 or 3 times and put it in a pot and add 1/4 Cup of water. Let it boil until the shells open up. Once the shells are opened take it off the flame and let it cool. When cooled, take the Mussel flesh out of their shells.  At the back of the meat there is a small round portion of waste. Press it with your fingers so that the waste is removed. After doing this to all of the Mussels wash those 3 or 4 times to get rid of any left over sand particles.
• While cleaning, look for Mussels whose shells are opened. When you find one, tap the shell a few times. If the shell closes  it indicates that it is still alive and is perfectly okay to use. If the shell is not closing, then it indicates that the Mussel is already dead. Get rid of those as we don't know when it died.
• It will take around 5 pounds of Whole Mussels to get 1 ½ cups of clean Mussel flesh.

 




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

Pineapple Soufflé

Recipe No: 109

This is one of my most loved desserts and can be made with both fresh as well as canned Pineapple. The texture of this pudding is in such a way that it can be sliced and served on a plate but at the same time very soft to cut through. One optional thing that should be mentioned in this recipe is Pineapple essence. If you have it that will give a very special taste but the problem is that in US it is very difficult to find some. So an alternative is to use good  Vanilla essence which taste good too.

Ingredients                                   Serves 12
For the Pineapple Layer

• Crushed Pineapple……1 20 oz can or 2 cups
• Corn Starch….………….1 1/2 Tablespoon
• Sugar……….……………..1/2 Cup

For the Custard Layer

• Milk……………..………..2 Cups
• Sugar……………….….…2/3 Cups + 3 Tablespoons
• Eggs…………………..…..3 Large (Separate Yolk and White)
• Gelatin……………..……1 Tablespoon
• Cold Water……………..3 Tablespoons
• Corn starch……..……..1 Teaspoon (Dilute with 1 ½ Tablespoons of Water)
• Vanilla Essence……….3/4 Teaspoon (If you have Pineapple Essence use ½ Teaspoon)

Method of Preparation
To make the Pineapple Layer

1. Mix Pineapple, Corn Starch and Sugar well and cook in a medium flame until thick. Stir continuously from the time it boils till the end to avoid burning at the bottom.
2. Once thickened, spread it on the bottom of an 8 x 10 inch pan (or any pan that almost have this measurement) and cool it thoroughly in the refrigerator.

To make the Custard Layer

1. Soak Gelatin in Cold Water for 5 minutes.
2. Heat Milk and 2/3rd cup of Sugar in a pan on medium heat.
3. Beat the Egg Yolks thoroughly.
4. Once the Milk is hot add ½ Cup of hot milk to the beaten Yolk and mix well. Once mixed well, add the Yolk mixture back to the hot Milk.
5. Add the soaked Gelatin to the Milk mixture and cook it till it starts to thicken.
6. Add the Corn Starch paste to the cooking Custard and cook till it starts to boil along the edges. Stir all the way through.
7. Once boiled, take it off the stove and immerse it in a pot of cold water and let it cool down slightly and then mix in the Essence.
8. While the mixture is cooling down whip the Egg Whites with 3 tablespoons of Sugar till it forms soft peaks.
9. Fold (mix) in the Whipped Egg Whites to the semi cooled Custard.
10. Once folded well pour this on to the top of the Pineapple  layer taking care not to disturb that layer.
11. Refrigerate this for at least 10 hours or till it is well set before cutting and serving it cold with desired toppings. I prefer Whipped Cream, Pineapple slices and Mint Leaves (Just for the added touch of color).

Notes:

• Soaking Gelatin in Cold Water is very important. If you skip this stage the Pudding will not set.
• Don’t add beaten Egg Yolks directly to the warm Milk or add all of the warm milk to the Egg Yolk. These can 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.
• While cooling, stir the Custard now and then to avoid the skin from forming on top.
• In a soft peak stage of the Egg White, if you hold the bowl upside down the Egg Whites won't fall down.

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

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…