Cold Coffee with Vanilla Ice Cream

Recipe No:84

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

 

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

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

Ingredients                                       Serves 2

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

Method of preparation

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

Notes:

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

 


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

Karahi Chicken

Recipe No: 83

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

Ingredients                                     Serves 4-6

To Cook

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

To Saute

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

To Garnish

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

Method of Preparation

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

Notes:

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

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

Tomato Chutney

Recipe No: 82

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

Ingredients                                         Serves 4

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

Method of Preparation

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

Notes:

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

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

Hash Brown Potato

Recipe No: 81

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

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

Ingredients                                                                  Serves 1

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

Method of Preparation

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

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

 

Make it, enjoy the deliciousness and 

serve it to your family with love...

Soy Chunks Pulav

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

Ingredients                                         Serves 8

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

Method of Preparation

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

Notes:

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

 




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

Uzhunnu/ Urad Dal Vada

Recipe No: 79

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

Ingredients                                                Makes 14- 15

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

Method of Preparation

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

Notes:

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

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

Chicken Roast

Recipe No: 78

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

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

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

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

Ingredients                                           Serves 5-6

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

To Grind

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

                                                          12 big cloves of Garlic

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

To Saute

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

Method of Preparation

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

Notes:

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

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