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…