Fish Masala

Recipe No; 16

Ingredients                                                           Serves 6
For Marinating

• Fish (Cleaned, Washed and Cut into pieces)……1 lb (I prefer Salmon or King fish/Seer fish/ Neymeen
• Turmeric powder……………………………………………..1/2 Teaspoon
• Chilly Powder……………………………………………………1 ½ Tablespoons
• Pepper Powder…………………………………………………1/2 Teaspoon
• Ginger-Garlic Paste……………………………………………1 tablespoon
• Lemon Juice or Vinegar………………………………………1 Tablespoon
• Salt

For Sauteing

• Coconut oil………………………………………………………..1/4 cup
• Onion sliced thinly……………………………………………..3 cups
• Tomato chopped……………………………………………….2 medium
• Curry Leaves………………………………………………………2-3 Sprigs

Method of Preparation

1. Mix all the ingredients except the fish in the marinade section with two Tablespoons of water.
2. Take 3/4th of the above mixture and marinate the fish and keep aside for 30 minutes. Keep 1/4th of the Masala for later use.
3. Heat quarter cup oil in a pan and fry the marinated fish till almost done. Don’t allow the fish to crisp up. Remove the fish and keep aside.
4. If there is too much oil left in the pan, remove everything except 1 or 2 Tablespoons.
5. Saute the onions and curry leaves in the remaining oil till it wilts. Don’t brown the onions.
6. Add the excess masala mix that we had kept aside earlier to the onion and saute it on a medium heat till the raw smell is gone for about 3-4 minutes.
7. Add the tomatoes and saute for 1-2 minutes. Don’t mash the tomatoes.
8. Add the fried fish to this mixture and mix gently taking care not to break the fish pieces.
9. Adjust the heat to medium-low, cover the pan and cook it for 5 minutes.
10. Tear some more curry leaves on top before serving it hot with rice or Chapatti.

 







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

Mushroom Curry

Recipe No: 15

In old times back in Kerala, Mushrooms were not available throughout the year. So  during the season after breakfast my mother used to take a walk through our yards to see if there are any mushrooms growing. On holidays there will be one more person walking besides her…None other than me. On one of those days my mother showed me how to recognize bad poisonous Mushrooms from good edible ones. Put some turmeric on the suspicious Mushrooms!! The poisonous ones will turn black within minutes!! That was magic for me at that time…before me realizing the anti toxic power of Turmeric…
If we happen to find some Mushrooms during one of those walks, this delicious curry will be there on the table for lunch. The taste…it’s the celebration of all of the Kerala flavors!!!

Ingredients                                                 Serves 4

• Mushrooms (Peeled, chopped into cubes, washed and squeezed)……2 cups
• Coconut pieces (Thengakotthu)….3 Table spoons
• Curry leaves………………………1 Sprig
• Chilly powder…………………….1 Tea spoon
• Coriander powder…………………2 Teaspoon
• Garam Masala powder…………....1 Teaspoon
• Turmeric powder………………....1 Teaspoon (Mushroom needs more turmeric)
• Salt……………………………….. As per taste
• Water……………………………...1/2 cup
• Coconut milk……………………...1/3 cup

Ingredients for tempering

• Coconut oil……………………….. 2 Tablespoon
• Mustard seed………………………1/2 teaspoon
• Dry red chilly………………………1
• Shallots (kochulli) sliced…………..1/3 cup
• Curry leaves………………………..1 sprig

Method of Preparation

1. Peel, Wash and Squeeze the water out of the Mushrooms first.

2. Combine Mushrooms, Coconut pieces, Curry leaves, Chilly powder, Coriander powder, Garam Masala powder, Turmeric powder, Salt and water together in a 'manchatti' (A cookware made of clay) or a pan and cook on medium heat for about 15 minutes or till cooked.
3. When the mushrooms are done add coconut milk and wait till it boils along the sides. Off the stove and temper the dish.
4. For tempering, heatcoconut oil in a pan, add mustard seeds and wait till it crackles.
5. Add dry red chilly followed by shallots and curry leaves.
6. When it is brown add this to the mushroom curry.
7.  Close the pan (Chatti) and wait for 10 – 15 minutes. Stir it properly and serve warm with hot rice.

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

Macaroons

Recipe No: 14

I first ate this tasty treat from a bakery near our house in Thiruvananthapuram. I put the first one in my mouth and it was gone in a second. It was the first time that I had that awesome sensation. Later I found it was just Egg white and Sugar with a bit of flavoring!!  This is the outcome of my trial and error.

Ingredients

• Egg white………………3 large
• Powdered sugar…….7 Tablespoons
• Cream of Tartar………1/4 Teaspoon (available in most of the grocery stores)
• Vanilla essence………1/2 Teaspoon

Method of preparation

1. Preheat oven to 200˚F/95˚C
2. With the help of a hand or a stand mixture whip all the ingredients together in a large bowl to a standing consistency. This means if we turn the bowl upside down the egg whites should not fall down.
3.  Place teaspoonfuls of this mixture onto a sheet pan one inch apart. If you wish you can fill a piping bag attached with a big round tip and pipe tastefully on a sheet pan. Please note the consistency of the egg white in the above picture ,where it is ready to go into the oven.
4. Bake for around 1 3/4 to 2 hours till the macaroons are dry and crispy. It may be a bit soft in the oven but once out of the oven it will become crisp. Do a trial with one macaroon before taking the whole batch out.
5. Once cooled, store in an airtight container up to a week.

Notes: Even though beating egg whites can be done by hand, it is a pain and time consuming. So I prefer an electric beater...
Don’t make this on a humid day as the egg whites won’t dry out or become crispy. It will simply become chewy and sticky.
This is very temperature sensitive so don’t raise the temperature beyond 200˚F. Low and slow baking is essential. 
Don't forget to make a huge batch as it will be consumed very fast...

 




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

Stew Rice

Recipe No: 13

This is one of the very unique dishes that I had seen my mother in law cook. I never asked her for her recipe….as she doesn’t have one…She just cooks... no spoons or measuring cups. It comes naturally for her……  But having spend a lot of time with her in her kitchen watching her cook, helped me recreate this awesome tasting, very unique dish. I don't know whether it came out as good as hers, but still it is finger licking good.

Ingredients                                                                Serves 6 adults

For the stew

• Chicken………………………....1/2kg (Remove the skin, cut into small pieces, wash and drain.

• Oil………………………………….1 ½ Tablespoons
• Whole spices………………......4 Cardamom pods, 8 Cloves and 1 one inch Cinnamon piece)
• Onion chopped…………….......3/4 cup
• Ginger chopped……………......1 ½ Tablespoons
• Garlic chopped……………........1 ½ Tablespoons
• Indian Green chilly………….... 7-8 split into halves (Depending on your taste. If you                                                              are using hotter varieties, use less)
• Tomato sliced…………………....1/2 large
• Thin coconut milk……………...3/4 cup (mix 1/4 cup canned thick Coconut Milk with ½ cup Water)
• Thick coconut milk………….....3/4 cup
• Pepper powder……………….....1/2 Teaspoon
• Homemade Garam Masala…..3/4 Teaspoon (powder)
• Coriander leaves chopped…....3 Tablespoons
• Salt as per taste
• Oil……………………………………...1 Tablespoon
• Shallot sliced…………………....….1 Tablespoon
• All purpose flour……………........1 Teaspoon
• Water………………………………....1/4 cup

To make rice

• Ghee…………………………………..2 Tablespoons
• Whole Garam Masala…………...4 Cardamom pods, 8 Cloves, 1 one inch Cinnamon stick                                                     and a small piece of Star Anise) 
• Rice ……………………………………2 cups
• Boiling Water……………………..4 cups
• Salt …………………………………….as per taste

Method of Preparation

To make the Stew

1. To a shallow pan add 1 ½ Tablespoons of oil and add the crushed whole Garam Masala and saute till it’s fragrant
2. Add chopped Onion, Ginger, Garlic and Green chilly and saute till everything is wilted for about3 minutes.
3. Add the chicken and saute for 3 minutes on high heat.
4. Add thin coconut milk, salt and half teaspoon of Garam Masala and cook till the chicken is done.
5. Add sliced tomato when the chicken is 3/4th done.
6. In another shallow pan add 1 Tablespoon of oil and saute the shallots till brown.
7. Adjust the heat to medium and add 1 teaspoon of flour and saute till its raw smell is gone. This takes time, so be patient.
8. Add ¼ cup water and mix till everything is combined well with no lumps. Add this to the already cooked stew and mix well.
9. After a minute of boiling, add the thick coconut milk and pepper powder. Check the seasonings. Salt should be slightly higher than usual as it have to be mixed with the rice.
10. If there is extra gravy, let it dry. This stew should be thick. When it’s almost thick, add the rest of the Garam Masala and the coriander leaves. Switch off the flame.

To make the Rice

1. While the stew is cooking let’s make the rice.
2. Wash and soak the rice for 15 minutes. Then let it drain.
3. On a pan on medium high heat, add the Ghee followed by whole Garam Masala. Saute it till fragrant.
4. Add the rice and fry it good (till the grains on the bottom of the pan start to move on its own).
5. Add boiled water and salt (I use at least one teaspoon)
6. Close the lid, lower the heat to minimum and let it cook till all the water is absorbed.
7. Once done just fluff up the rice. And keep it open till assembling the rice.

Assembling the dish and baking

1. Preheat the oven to 350˚F/180˚C
2. I used a bunt pan. But you can use any oven proof dish. Apply a slight coating of ghee on the bottom.
3. Line the bottom of the pan with 1/3rd of the rice, followed by whole of the chicken and then 1/3rd of the rice.
4. Put the rest of the rice into the pan in which you made the stew and swirl it around so that it picks all the gravy left in the pan. This will add extra moisture and taste to the dish.
5. Layer this on top of the baking dish. Push all the layers a bit so that the rice and the chicken will all stay compact.
6. Cover the top with Aluminum foil and bake for 30 minutes.
7. If you are using a bunt pan turn it over into a nice flat plate and serve it warm with spicy pickle.

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

Egg and Veggie bake

Recipe No: 12

This is a very delicious, fast and healthy breakfast. Add a piece of bread and you will have starch, protein and vegetables all in one delicious bowl!!!

Ingredients                                                        Serves 1

• Bacon or Sausage (optional) sliced….........2 or 3 Tablespoons
• Onion cubed…….…………………........1/2 cup
• Garlic sliced into long pieces……........…..1 Tablespoon
• Broccoli florets……………….…….........1/2 cup
• Bell peppers (Green, red and/or Orange)...1 cup (chopped into big cubes)
• Spring onion sliced into long pieces……….2 Tablespoons
• Egg…………………………….……..…1
• Salt, Pepper as per taste
• Oil………………………………………1 Tablespoon
• Cheese (optional)…………………..……1 Tablespoon

 Method of Preparation

1. Start preheating the oven to 350˚F/180˚C
2. Heat a shallow pan with oil on medium heat.
3. If you are using bacon or already cooked sausage, add them and fry. Remove the slices and reserve for later use. If you are using raw sausage, take it out of the covering before adding to the pan. In this case make sure that the sausage is well cooked and there is no need to take it out of the pan. Cook the rest of the vegetables with the sausage. If you are not using any of these start, with the next step.
4. Add onion and saute for a minute before adding garlic. Continue to saute.
5. After a minute add broccoli and bell peppers and continue to cook. Adjust salt and pepper….
6. Cook it for 3 minutes stirring often.
7. Add the bacon or sausage back at this stage followed by spring onion. Switch off the flame.
8. Take a small oven proof dish/ Ramekin and add the vegetable mixture. Make a small well in the middle.
9. Crack an egg into the well taking care not to break the yolk.
10. Salt and pepper the egg and cook in the oven till the egg white is cooked well but the yolk still runny.
11. If you are using cheese add it on top at the last minute n let it melt in the oven.
12. Garnish with spring onion and serve hot.

Notes: You can use cauliflower, potato etc: but boil it till half done before using.

While you eat break the yolk and let it ooze into the veggies, making it tastier!!!!

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

Butterscotch Pudding

Recipe No: 11

Ingredients
To make the pudding

• Butter………………………3 Tablespoons
• Sugar……………………….6 Tablespoons
• Milk………………………….2 1/2 cup
• Egg……………………………3 (Beat till fluffy)
• Gelatin……………………..1 Tablespoon
• Sugar………………………..1/2 -3/4 cup depending on the taste
• Corn Starch……………….1/2 Teaspoon (Dilute with 4 Tablespoons of water)
• Cream………………………..1 cup
• Sugar………………………….2 Tablespoons

To Make the Sauce

• Butter………………………1Tablespoon
• Sugar……………………….2 Tablespoon
• Cream……………………..1/2 cup

Method of Preparation
To make the pudding

1. Soak the Gelatin in 4 Tablespoons of cold water for 15 minutes. If you skip this process gelatin will not thicken your pudding.
2. In a thick bottomed pan add 3 tablespoon of butter and 6 Tablespoon of sugar on a medium flame and let the sugar melt and caramelize in the butter, till you get an amber color. This is the butterscotch flavor.
3. When the amber color is attained add warm milk to the butterscotch. The sugar may solidify in this stage. If so be patient and wait till it melts.
4. Add half cup sugar to the milk at this stage and mix.
5. When this milk mixture is really warm combine the beaten egg. If you add the egg directly to the warm milk, it may scramble. To avoid this we have to temper the egg. For this add half a cup of the warm milk to the egg. This will raise the temperature of the egg, which will in turn prevent the egg from scrambling. Now add the whole egg mixture back into the hot milk and mix really good.
6. Once the egg and the warm milk is combined, add soaked gelatin and corn flour solution.
7. Continue to stir and heat the butterscotch mixture till bubble starts to appear on the sides. Switch off the fame.
8. Immerse the pan with the custard into another pan filled with cold water and let the mixture cool as fast as possible stirring often.
9. In another large bowl, using a stand or a hand mixture or a hand whisk, whip the cream with 2 tablespoons of sugar until fluffy. This gives a lightness to the pudding.
10. When the butterscotch custard is cooled mix in the cream as gently as possible. When combined, pour this into a tray and let it cool in the refrigerator for at least 12 hours. If you don’t have so much time let it set in the freezer for 1 hour and move it back to the fridge and let it set for another 3 or 4 hours. I prefer the overnight refrigeration.

To make the sauce

1. In a thick bottomed pan melt butter and sugar till it reach a light brown color. You don’t have to brown it so much as we did for the pudding.
2. Add the cream and let the sugar melt. When the sugar is melted, switch off the stove. If you want it sweeter add more sugar.
3. Let it cool and refrigerate afterward. Decorate with the sauce however you like.

Notes:

• How I presented this pudding: I filled a sauce/squeeze bottle with the butterscotch sauce and made patterns on a white plate. Then I sliced a piece of the pudding with a cookie cutter and placed it on the plate. This is followed by some patterns on the pudding with the sauce .
• This is a very soft pudding with a captivating taste. At the same time it is hard enough to slice into various shapes too.
• Whatever the level of sugar you like, the custard and the sauce should be a little sweeter than you want. When it is chilled it tends to reduce the sweetness.

 




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

Canned Mathi (Sardines) Curry

 Recipe No: 10

A lot of Indians love Sardines...But a problem in cooking this fish at homes or apartments here in US is the strong odor that this fish makes while cooking, which may be offensive to the people staying around who may not be familiar with this fish. The solution is Canned Sardines.

This is an easy recipe using Canned Sardines in tomato sauce. The Coconut oil,Curry leaves, Shallots and Chilly powder gives a very good Kerala flair to the dish. Enjoy the best of both worlds....its finger licking taste as well as its health benefits.

Ingredients

• Canned Sardines.........10 to 15 oz (preserved in tomato sauce)
• Coconut oil.............1 Tablespoon
• Mustard seeds...........1/2 Teaspoon
• Curry leaves............2 sprigs
• Shallots................12 no (quartered)
• Turmeric powder.........1/4 Teaspoon
• Chilly powder...........3/4-1 Teaspoon
• Salt

Method of Preparation

1. In 'Chatti'(A type of cookware made with clay) or a shallow pan on medium heat add coconut oil.
2. When the oil is hot add mustard seeds and allow it to splutter.
3. Put some torn curry leaves into the oil followed by shallots. Saute till the shallots are wilted. Don't brown them.
4. Lower the heat to low and add turmeric and Chilly powder and saute till the raw smell is gone,taking care not to burn it.
5. Add 1/4 cup of water and mix and let it simmer.
6. Add the sardines together with the sauce. Add salt to your taste. After adding the fish don't use the spoon. Only swirl the pan when needed.
7. Close the pan with a lid and cook for 10 minutes.
8. When the fish is done pour a teaspoon of coconut oil and some torn curry leaves on top, put the lid back and let it stand for 10 minutes before serving.

 





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