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...

Biscuits and Gravy

Recipe No:91

The Biscuit part of this recipe is adapted from food Network’s Paula Deen  with very minimum modifications. It is a very easy recipe if you follow the directions. Please make sure to read the ‘notes’ before making attempts. Gravy part is also very easy and  it can be made with or without Sausage... Either way it goes well with Biscuits. So here goes the American style Biscuits…

Biscuits

Ingredients                                         Makes 8 big ones

• Flour………………………...2 Cups
• Sugar………………………..2 Teaspoon
• Baking Powder…………..1 Tablespoon
• Baking Soda……………....1/2 Teaspoon
• Salt…………………………..3/4 teaspoon
• Cold Butter………………..8 Tablespoons
• Cold Milk……………….….3/4 Cup
• Egg…………………………..1
• Water…………………….…1 Tablespoon
• Pepper Powder………....As per needed

Method of Preparation

1. Preheat the oven to 425˚F/ 218˚C
2. Mix together Flour, Baking Powder, Baking Soda, Sugar and Salt; mix really well.
3. Chop cold Butter into small pieces and gently mix into the flour until it makes a  coarse consistency. Small pieces of Butter should be present in the flour at this stage. If you are using a food processor this will be achieved in a few pulses and if you are using a stand mixer, mix it for two minutes or until butter forms the size of Peas.
4. Add cold Milk and mix lightly till a dough is formed.
5. Dump this into a well floured board and pat the dough together into 1 inch thick disc. Don’t knead the dough.
6. Cut the Biscuits using a round cutter of desired diameter and place them on a buttered baking sheet. Chill this for 10 minutes.
7. Beat Egg and Water together (This is egg wash) and brush the top of the Biscuits with the egg wash and sprinkle some coarsely ground Pepper  on top.
8. Bake for 14-16 minutes in the middle rack of the oven  until the Biscuits achieve a light brown color on top.

Notes:

• It is very important that the butter is cold in this recipe and it should be crumbly and not melted into the dough so that when the heat hits the cold butter it melts and the steam will make the Biscuits puff up. This is the same reason why you shouldn't knead the dough, for if you knead the heat of our palm will melt the Butter.
• You can use Red Chilly Powder to sprinkle the top of the Biscuits instead of Pepper Powder.
• The leftover Biscuits can be used to make sandwiches.

Sausage Gravy 

Ingredients                                       Makes 1 1/2 Cups

• Spicy Italian Sausage......….1 (Uncooked is the best)
• All Purpose Flour…………....1 ½ Tablespoons
• Milk……………………………....1 ½ Cups
• Oil…………………………………1 Tablespoon
• Salt and Pepper to taste

Method of Preparation

1. Heat Oil in a pan on medium heat and add the sausage meat that is taken out of the casing.
2. Try to separate the meat as much as possible using a spoon and fry it in the oil till slightly brown.
3. Reduce the temperature to medium low and sprinkle the Flour on top and fry it for two minutes or till the raw smell of the Flour is gone.
4. Add the Milk and mix well without any lumps. Let it start to simmer along the edges. Add Salt and Pepper to taste.
5. Serve it hot on top of Biscuits.

Notes:

• Its very important to fry the flour well in the oil or the gravy will taste like raw flour.
• If you don't eat Sausage then start by frying Flour in Oil  (1 1/2 tablespoons of Oil and   1 1/2 tablespoons of Flour)and then add the milk and the rest of the procedure is same as that of the Sausage gravy.
• Raw Sausage is available in the fresh meat section of your grocery store.

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

Stuffed Idiyappam/ Stuffed String Hopper

Recipe No: 90
Most of the Kerala households are familiar with Idiyappanm or String Hopper as a breakfast dish and there are a lot of recipes for that in the internet. So as a part of giving a twist to the regular Idiyappam and to make it a bit more exiting, I came up with the idea of stuffing it.  After all we stuff a lot of things…from Peppers to Parathas to Chicken and even  Pigs…

Ingredients                                          Makes 16
For the Stuffing

• Oil………………………..........1 ½ Tablespoons
• Minced Beef…………..........200 Grams
• Onion Chopped……...........1 Cup
• Ginger Garlic Paste….......1 Tablespoon
• Chilly Powder………….......3/4 Teaspoon
• Coriander Powder……......1 Teaspoon
• Turmeric Powder…….......1/4 Teaspoon
• Garam Masala Powder….3/4 Teaspoon
• Pepper Powder…………….1/2 Teaspoon
• Vegetables……...................1 Cup (I used grated Carrots and Fresh Green Peas)
• Chopped Tomato……….…1 Large
• Soy Sauce………………….…1 Tablespoon
• Coriander Leaves………….2-3 Tablespoons (Chopped)
• Salt as per taste

To make the Dough

• Roasted Rice flour…………1 ½ Cup (Finely Powdered)
• Salt…………………………...…1/2 Teaspoon
• Boiling Water..………………1 ½ - 2 Cups

Other Ingredients

• Grated Coconut……...…….as per needed

Special Equipments Needed

• Idiyappam Maker
• Steamer
• Idli Mold

Method of Preparation 

To Make the Filling

1. Heat Oil in a pan (Start with the pan of a pressure cooker  to reduce the number of dishes to wash in the end)  on high heat and saute the Onion until it is wilted.
2. Add the minced Beef and fry till it starts to brown.
3. Add the Ginger- Garlic paste and continue frying until the raw smell is gone.
4. Lower the heat to low and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper powder and Garam Masala Powder and saute for two or three minutes.
5. Add Vegetables, Tomatoes and Soy Sauce and mix well; add 1 Cup of water  and Salt and Pressure cook till 3 whistles.
6. Once the pressure is gone open the cooker and let the extra water (if any) evaporate. (Don’t make the stuffing too dry or two watery)
7. Sprinkle the Coriander leaves and keep aside till ready to be used.

To make the dough

1. Mix Rice Flour and salt well and add boiling water and mix with a spoon. Once the mixture is cold enough to handle, knead into smooth dough. Start with 1 ½ Cups of water and then add more if needed. The dough should be soft enough  so that it will come out easily when pressed though the small holes of the Idiyappam Maker.

To assemble and Steam the Idiyappam

1. Fit the attachment with the small holes to the Idiyappam maker and fill it with the rice dough. Wet your palms with water to avoid the dough sticking.
2. In the bottom of the Idli mold add a teaspoon of grated Coconut and press a layer of  Idiyappam strands on top of that.
3. Once a nice layer of strings are formed, place a teaspoon full of the filling in the middle and press more dough on top of the filling so that the filling cannot be seen.
4. Keep this in a steamer and cook for 8 to 10 minutes or until cooked through.
5. Once slightly cooled, invert the Idiyappam carefully and serve hot.

Notes:

• In this amount of ingredients there will be some left over filling, which can be a very delicious side dish with stuffed Idiyappam.
• The minced meat mentioned in the recipe is raw minced beef. If you have only cooked and shredded meat then there is no need to pressure cook.
• You can use the filling of your choice.

 



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

Broiled Chicken (In Thandoori Style Marinade)

Recipe No: 89
This is a very easy way to enjoy the flavors of Thandoori Chicken at home without the help of the Grill or Thandoor.

Ingredients

• Chicken cut into big pieces….1 ½ Kg or 3.3 pounds (Make two to three slits per side or pierce throughout the chicken pieces with a fork so that the marinade will be absorbed into the Chicken)

For the Marinade

• Thick Curd…………………………….1/2 Cup
• Ginger Garlic paste…………………1 1/2 Tablespoons
• Chilly Powder………………………...1 Tablespoon
• Coriander Powder………………..…1 Tablespoon
• Roasted Cumin Powder…………..1 Teaspoon
• Garam Masala Powder…………...1 Teaspoon
• Nutmeg Powder……………………..1/4 Teaspoon
• Kasoori Methi………………………..1 1/2Teaspoon (Crush it with your palms before mixing.)
• Pepper Powder………………………1/2 Teaspoon
• Turmeric Powder………………..…1/4 Teaspoon
• Lemon Juice……………………….…2 Tablespoons
• Salt………………………………………1 Tablespoon
• Red Food Color if needed

Method of Preparation

1. Mix all the ingredients for the marinade together and marinate the Chicken. Keep this in the refrigerator for at least 6 hours. Overnight is better. Bring it back to room temperature before cooking.
2. Preheat the oven on high broil mode for 5 minutes.
3. Arrange the Chicken pieces on a baking tray and put the tray on the second rack from the top.
4. Broil till done. The time will vary according to the oven. It will take approximately 15 minutes per side. Or look for the desired dark color on the Chicken pieces. Check whether the Chicken is done by piercing one piece with a knife. If the juices are running clear, then it is done.
5. Serve hot with Lime or Lemon wedges and sides of your choice.

Notes:

• In order to make thick curd, take a strainer with a kitchen towel on the bottom and keep the curd on the towel. Keep this strainer in a bowl so that the strainer don't touch the bottom of the bowl. All the water from the curd will drain out in two to three hours giving you thick curd. Or simply hang the Curd in a cheese cloth.
• To make roasted Cumin powder either dry roast Cumin seeds until a bit dark and then powder it or dry roast store bought Cumin powder till slightly dark and fragrant.
• Broiling is procedure in which only the top coil or the burner will flame up with high temperature, that gives the effect of grilling. Generally it has two settings high and low that can be used according to the recipe. While doing this it is good to put the rack closer to the burning upper hot surface.
• Marinated Chicken can be stored in the fridge for up to two days and in the Freezer up to a week. Either way bring it to the room temperature before cooking to ensure even cooking.

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

Dry Shrimp and Coconut Stir Fry/ Unakka Konchu Thoran

Recipe No: 88

Unakka Konchu thoran used to be a part of Christian feasts back in the days before Cabbage started taking its place. So whenever my mother prepares a big feast for elder people, she makes this and almost all the time she gets good comments. So recently when I visited an Asian store, I came across this good and clean dried shrimp which awoke my memories on this preparation. To my amazement this didn't give that sharp smell caused by dried fishes and I should say it tasted awesome too… So here it goes a recipe straight from my mother’s kitchen…

Ingredients                                    Serves 6-8

• Clean Dry Shrimp…………..100gms./ 3.5oz/ 1 Cup
• Dry Red Chilly………………..2
• Coconut Grated……………...1 Cup
• Turmeric Powder…………...1/2 Teaspoon
• Green Chilly…………………..4-5 (Depending on your heat tolerance)
• Shallots sliced………………...1/2 Cup
• Ginger Chopped……………..1 Teaspoon
• Garlic Clove…………………...1 Large
• Coconut Oil…………………….1 ½ Tablespoons
• Curry Leaves………………….2 Sprigs
• Salt as per taste

Method of Preparation

1. Wash the Dried Shrimp really good by rubbing it in water at least three times and drain really good by squeezing.
2. Grind together Dry red Chilly, Coconut, Turmeric Powder, Green Chilly, Shallots, Salt, Ginger and Garlic well.
3. To this add the Shrimp and grind once more so that some of the Shrimp is crushed and some are left whole.
4. Put all these into a pan together with Curry leaves and salt, add ½ cup of water, close the pan and cook this on high heat till it boils and then reduce the flame and cook till all the water is absorbed.
5. Once cooked add the Coconut oil and some crushed Curry leaves on top, close the pan and let it sit for 10 minutes before serving.
6. Serve hot with rice.

Notes:

• Cleaning whole dried Shrimp can be done in two ways. One is that you can pick the head and appendages directly. Another way is heating it in a pan without any oil till it is hot and then crush it lightly with your hands; the head and the appendages will separate easily.
• Be careful while adding salt as the dried shrimp may be salty at times.

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