Vazhuthananga/ Eggplant/ Brinjal Pickle

Recipe No: 256

As I mentioned in Nettoli/ Anchovy Pickle recipe, my pickling is a lot different from traditional pickling. This is a nice yet different Pickle which becomes better and better as it sits…

Ingredients       
To marinate  

• Brinjal…………………….....6-7 small ones (cut into long pieces; approximately 3 cups)     
• Turmeric Powder………..1/2 Teaspoon  
• Red Chilly Powder……….1/2 Teaspoon
• Salt…………………………....1/2 Teaspoon     

To Saute

• Oil………………………………1/4 Cup
• Onion chopped…………….1/2 Cup       
• Ginger Garlic paste………2 Tablespoons
• Red Chilly Powder………3 Tablespoons (I mixed hot Red Chilly Powder and Paprika which is milder than Kashmiri Chilly Powder.)   
• Turmeric Powder…………1/2 Teaspoon
• Cumin Powder…………….1/2 Teaspoon  
• Fenugreek Powder……….1/4 Teaspoon (Uluva Podi)
• Vinegar……………………….1/3 Cup
• Sugar………………………....1/2 Teaspoon
• Salt as needed
• Oil for deep frying

Method of Preparation

1. Cut the Brinjal into long pieces (doesn't have to be very thin) and wash thoroughly in a colander. (Washing in a colander will help to get rid of some of the seeds easily.)
2. Wipe the Brinjal pieces thoroughly and marinate with the rest of the ingredients mentioned in the ‘to marinate’ section.
3. Heat at least a cup of Oil in a pan/ Kadai on high heat and deep fry the marinated Brinjal pieces. (Don’t overcrowd the pan; fry in batches if necessary.)
4. Leave ¼ Cup Oil in the pan and remove the rest.
5. To the left over Oil, add Onion and saute till brown on medium heat. (It has to brown or the Pickle will go rancid fast.)
6. Add Ginger Garlic paste and fry till the raw smell is gone.
7. Lower the heat to medium low and add Red Chilly Powder, Turmeric Powder, Cumin Powder and Fenugreek Powder; fry for 30 seconds or till the raw smell is gone and fried a bit.
8. Add the fried Brinjal Pieces, Vinegar, Salt and Sugar.
9. Switch off the heat and let it sit in the pan for 5 minutes. If you want more gravy, add boiled and cooled Water.
10. Transfer it into clean bottles and store in a cool place or in the refrigerator.

Notes:

• 3 Cups of Brinjal, when fried, will yield only about 1 1/3 cup.
• Traditionally the Oil used to make Pickle is Sesame Oil/ Nallenna/ Gingelly Oil. But I used regular Vegetable Oil (Canola works fine too) in this recipe.
• The amount of Vinegar and Fenugreek Powder can be increased or decreased according to your taste. The amount given in the recipe is what suited in my household.
• If you are adding Water in the end, do add only boiled and cooled Water. This will help in keeping the Pickle as sterilised as possible (rather than using plain Water.).
• The Brinjal skin will be tough on the day it is made; but will soften as it sits. If you are using large varieties of Brinjal, do take the skin off.
• It is good if Oil floats on top of the jar when the pickled is bottled, as it prevents the pickle from going bad.
• The dark red color of the Pickle is from the variety of Paprika used.

 






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

Chicken n Veggie Rice/Pulav

Recipe No: 255
Most of us have that gene in us to rise to the occasion and do stuff when situation calls. On a normal day for Rice we have three sides… one Curry to pour into the Rice, one vegetable dish and one non vegetarian dish (Yes I accept... it is very difficult to run my household without that magic touch of Non-Vegetarian!!). What will you do if you have to make all these things in 45 minutes? Somehow I decided to cook all these things together and came up this wonderful recipe… Everyone except me at ours thought that the lunch was special that day and was very happy… I accepted all the comments, smiling, with a touch of regret for not telling the truth to them!!! Since then, it is one of my ‘thuruppu cheettu’ on busy days…

Ingredients                                        Serves 4

• Chicken…………………………350 Grams (bone in, cut into small pieces)
• Oil………………………………..2 Tablespoons
• Onion sliced thin…………...1 Cup
• Curry Leaves………………….1 Sprig
• Ginger Garlic Paste………...2 Teaspoons
• Indian Green Chilly………..3 (split into two)
• Red Chilly Powder……….…1 Teaspoon
• Coriander Powder………….1 ½ Teaspoons
• Turmeric Powder……………1/2 Teaspoon
• Garam Masala Powder…...1 Teaspoon
• Pepper Powder…………..….1/2 Teaspoon
• Tomato Sliced……………..…1/2 Large
• Vegetables cubed…………...2 Cups (I used Carrot, Beans, Potato and Fresh Green Peas)
• Ghee…………………………..…1 Tablespoon
• Whole Spices…………………4 Cardamom, 8 Cloves, 1 inch Cinnamon and 1 Star Anise
• Basmati Rice………………....1 ¼ Cup
• Thick Coconut Milk………..1 Cup
• Coriander Leaves......……..2 Tablespoons (chopped)
• Kasoori Methi……………..…1 Tablespoon
• Salt as needed
• ¼ Teaspoon Garam Masala to sprinkle on top

Method of Preparation

1. Wash Basmati Rice properly; soak in warm Water for 20 minutes; drain properly and keep aside till ready to be used. (Let this happen while you make Chicken.)
2. Heat Oil in a pan on medium high heat and saute Onion, Curry Leaves, Ginger Garlic Paste and Green Chilly till they are wilted.
3. Reduce the heat to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder; saute for a minute or till the raw smell is gone.
4. Add Tomato, Chicken, Salt and 1 cup Water; cook till half done for about 8 minutes after boiling.
5. When it is half done, add the Veggies and cook completely for another 8-10 minutes.
6. Mean while in another pan on medium heat, melt Ghee and fry the whole spices till fragrant.
7. Add the drained Rice and fry really good till the Rice on the bottom of the pan starts to move on itself. Keep aside till ready to be used.
8. Once the Chicken and Veggies are cooked, remove the pieces with a slotted spoon and keep aside.
9. Measure the amount of liquid left in the pan after cooking Chicken and make it up to 1 ½ cups (use extra Water to make up.)
10. Boil together the Water - gravy mixture, Coconut Milk, Rice and some Salt (for the Rice) on high heat till boiled; then lower the heat to minimum; cover the pan and let it cook.
11. When the Water level reaches the level of the Rice, mix once; put the Chicken and the Veggies on top as a layer; sprinkle the Coriander Leaves and Kasoori Methi (Crush them between your palm before adding); close the lid and let it cook completely until all the Water is absorbed.
12. Once the Rice is cooked and the Water is all absorbed, mix it gently; check for Salt; sprinkle ¼ Teaspoon Garam Masala Powder on top; off the heat; close the pan and let it stand for 30 minutes before serving it warm with Raita.

Notes:

• If you are using dried Peas, do cook it before using. I used freshly frozen variety and hence added directly into the Curry.)
• Be very careful while mixing the Rice to avoid mashing of the Rice. I use a flat ended spatula and start from the side, scrapping the bottom and just turn it over. Do this in all of the portions; otherwise the Rice at the bottom may cook too much with less cooked Rice on the top.
• To prevent mashing and clumping of the rice, please do not try to mix this a lot while very hot.
• The amount of Salt should be enough, so that the dish can be eaten on its own.
• This dish is tastier the next day!

 




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

Sharjah Shake

Recipe No: 254
Back in the days as newlyweds, we used to roam around a lot on our favorite Hero Honda… some of those recollections are already posted when I did Roasted Garlic Tomato Bruschetta…
Many times while riding back home on hot summer afternoons, we stopped in front of a fruit stall in Pattom that served this thick Sharjah Shake. (I am sorry that I forgot the name) Hot summer after noon… ride on a Motor Cycle… through the rush roads of Thiruvananthapuram… a Sharjah shake in between… come on… guess how that will taste? Why old days? we did that even on our last visit to Kerala….

Ingredients                                         Serves 2

• Cold Milk……………………..1 Cup
• Banana………………………..1/2 Big/ 1 small (Slice and keep in the freezer for 2 hours)
• Almonds……………………...10 (Skin removed)
• Boost/ Nesquik…………..1 Tablespoon
• Sugar………………………….4-6 Tablespoons
• Frozen Milk…………………1 Cup (Keep in the freezer for at least 5 hours)

Method of Preparation

1. Blend together Banana, Almonds, Boost and Sugar with a cup of cold Milk in a blender until smooth.
2. Add the frozen Milk and pulse it 4-5 times to make a thick shake.
3. Serve cold as soon as possible while it is still thick.

Notes:

• To remove the skin from the Almonds, keep it in ½ cup water; microwave for 1 minute or till the skin become loose and then peel it. (Instead of using Microwave, use boiling Water if you wish.)
• I used the common Robusta type Banana that are commonly available in US, which is big, and hence used only half. But if you are using small ones (Plalan kodan or Reasakadhali/ Njaali Poovan, which is my favorite) use one whole Banana.
• Instead of Boost or Nesquik, you can use any of the Chocolate powder that are used to make Chocolate Milk.
• Break the frozen Milk slightly before putting it in the blender to facilitate easy blending.

 




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Milk Halwa

Recipe No: 253

Have you ever had an opportunity to taste Milk Halwa from ‘Ann’s Bakery’? It is one good Halwa and of course one of my favorites too...well along with a most of the other 'Ann's' specialties... (you will know it if you read some of my previous posts!!) Even though it took some time for me to get this recipe somewhere near 'Ann's' Halwa, the efforts were truly worth, considering the fact that we are big time fans of these.

Ingredients                                     Makes around 1.25 Kg

• Milk……………………..........….3 Cups
• Milkmaid……………...........….1- 14 oz can/ 397 gm can
• Maida/ All Purpose Flour…3/4 Cup
• Tapioca Pearls…..................1/3 Cups (Chavvari/ Sabudhana)
• Sugar……………………......…...2 Cups
• Ghee………………………….…...1/2 Cup
• Cashew Nut pieces…………..1/3 Cup
• Cardamom Powder…..…….1/2 Teaspoon

Method of Preparation

1. Cook Tapioca Pearls with 2 Cups of Water for 15 minutes (after boiling) and strain it thoroughly. (There will be some Tapioca Pearls left without dissolving; please discard it.) Keep aside till ready to be used.
2. Dissolve Flour in 3 cups of Water and strain it into a wide pan. Put this on  medium heat and stir continuously till thickened.
3. Add the Milk to the thick batter on the stove and mix properly without any lumps.
4. Stir continuously for around 20 minutes on medium heat till the Flour cooks well. This step is important as it cooks the Flour taking away the raw smell and taste, so please don't try to rush.
5. Add cooked and strained Tapioca Pearls, Milkmaid and the Sugar; continue cooking for another 10-20 minutes. (By this time you will be able to see the bottom of the pan while stirring.

6. Add the Ghee and continue cooking. Once it starts to come from the sides, add Cashew nuts and mix well.
7. When you see small droplets of Oil  oozing out and the Halwa is coming together as a mass, mix in the Cardamom Powder.
8. Remove it into an oiled pan and level the top off with the back of an oiled spoon.
9. Let it sit at room temperature and cool completely before cutting it into pieces and serving at room temperature.

Notes:

• As this is a Sugar based Halwa, don’t cook it too long after it starts to come off the sides (Very small droplets of Oil should be present on the sides of the pan.) or it will become too hard when cools.
• As per this recipe the Halwa is moderately sweet. Like most of the other Halwa, if you want it on the sweeter side, do add some more Sugar.
• You have to cook the Halwa for sometime after adding the Sugar to get that signature color from 'Ann's' Halwa (form a bit of caramelization) as it wont look pretty without that color (happened to me many times) and the taste will be a bit different too.
• Do strain the Tapioca pearls while hot; otherwise it will become very hard to strain.
• Constant stirring throughout the process is very traditional for Halwa, and I recommend doing the same here too or the mixture may stick to the bottom (see the dark bits here and there in the pic, I am referring to that!) and can result in hard portions here and there in the finished Halwa.
• The amount of Ghee given here is very less when compared to the 'Halwa standards' (the reason why not so much Ghee is oozing out towards the end.), so please do add more if you want it rich and traditional. If you want, please do substitute Ghee with Dalda.
• Use a wide pan rather than a deep pan for making Halwa, so that the moisture will evaporate fast.

 


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

Liver Roast

Recipe No: 252

Ingredients                                           Serves 3-4

• Liver……….............................…..1/2 Kg

To Grind

• Shallots sliced………………………..1/4 Cup
• Ginger-Garlic Paste……………….2 Tablespoons
• Turmeric Powder…………………..1/2 Teaspoon
• Coriander Powder…………………2 Teaspoons
• Red Chilly Powder…………………1 Teaspoon
• Pepper Powder……………………..1 Teaspoon
• Garam Masala Powder…………..1 Teaspoon
• Fennel/ Anise seed Powder…….1/2 Teaspoon (Peringeerakam Podi)
• Lemon Juice or Vinegar…………1 1/2 Tablespoons
• Salt………………………………………As Per Taste

To Saute

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

Method of Preparation

1. Remove the outer skin of the Liver by peeling. (This tends to harden up while cooking; so remove it by peeling; it will come off easily.) Cut into bite size pieces; wash; drain and dry thoroughly with a paper towel. Keep aside.
2. Combine and grind all the ingredients in the ‘to grind’ section to a paste. Take half of this paste and marinate the Liver; keep aside for 30 minutes. Keep the rest of the paste for later use.
3. Heat 1 ½ Tablespoons of Oil in a nonstick pan on high heat and shallow fry the Liver pieces for about a minute or two. (It doesn’t have to cook completely; but have to be lightly browned here and there.) Remove them and keep aside till ready to be used.
4. 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.)
5. 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 and taste of the roast. Be patient and let the paste get rid of the raw taste and become brownish black in color. But take care not to burn it and so I will recommend constant stirring.
6. Once it reached a brownish black color, add the Liver pieces together with 2-4 tablespoons of water. (Don’t add more Water as the Liver will give out some Water.) Reduce the heat to low and let the Liver cook, covered, for about 8-10 minutes or till the Liver is completely cooked and the Water is all evaporated. Stir only now and then.
7. Once almost dry, add the Coconut milk and let it attain the consistency you need. (I prefer this to be on the dry side.)
8. Sprinkle some Curry Leaves, Garam Masala Powder and some Coconut oil on top, switch off the flame, close the pan and let it rest for at least 20 minutes before serving.

Notes:

• The amount of Ginger Garlic paste, Pepper Powder and extra Fennel Powder is important in this roast as it suits the flavor of the Liver. If the amount of heat is too much for you, do reduce the Red Chilly Powder, but don't reduce the Black Pepper Powder.
• The resting period in the pan is kind of important as per the elders, as they call it ‘Pathrapakam’ meaning the dish should sit in the vessel in which it cooks for some time to attain the perfect taste.
• Don’t skip the sprinkling part at the end of the process as it gives a really good appetizing smell to the dish.
• Don’t forget to remove the tough outer skin of the Liver. It really helps.
• Liver don’t have a very long cooking time; the more it cooks the tougher it gets.

 




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Neiyyappam

Recipe No: 251

This is my Fathers favorite Kerala snack and I still remember my Mother making it from 2 and 3 Kilo Rice, starting at 6 a.m. Apart from Unniyappam, Neiyyappam doesn’t need to have any specialized pans to make and it don’t have Bananas in them, giving a clear difference in taste. This will stay good at room temperature for longer period of time than Unniyappam.

Ingredients                              Makes 12 - 14

• Long Grain Rice…...1 Cup
• Jaggery……………….1 Cup (Cut into small pieces)
• Ghee……………………1 Tablespoon
• Coconut pieces…….3 Tablespoons (Cut into thin, small pieces)
• Cumin Seeds………..1/2 Teaspoon
• Pinch of Salt
• Oil for deep frying

Method of Preparation

1. Wash and soak Rice for 4 hours. Drain it properly.
2. Grind the soaked and drained Rice into a course powder. This will yield around 2 ¼ cups of Flour. Keep aside till ready to be used.
3. Melt Jaggery with ¼ cup of Water and strain it a few times to get rid of the impurities. Let it cool completely.
4. Add the Jaggery syrup and a pinch of Salt to the Rice Flour and make a thick batter out of it. (Well don’t add any more Water and take care as we are using raw Flour; it will need only a fraction of Water when compared to the roasted Flour.)
5. Keep this mixture aside for 6-7 hours.
6. Once that resting time is over, heat Ghee in a pan on medium heat and fry the Coconut pieces till slightly brown. At this stage, add the Cumin; let it fry for 3-5 seconds and switch off the heat.
7. Pour this fried Coconut and Cumin together with the remaining Ghee into the batter and mix well.
8. Adjust the thickness of the batter by adding more Water (a tablespoon or two) if necessary. The batter should be a bit thicker than the Unniyappam batter or when poured it should be flowing in thick lines.
9. Heat at least 2 inches of Oil in a deep pan on medium high heat and pour a small ladle (two tablespoons) of batter into the Oil. (When the batter is poured, it will sink to the bottom of the pan and will take some time to puff up and rise to the top of the Oil. Pour the second one only after the first one started floating.)

10. Fry the Neiyyappam for a few minutes on both sides or till it is golden brown.
11. Drain the excess Oil on a paper towel and serve warm or at room temperature.

Notes:

• Instead of starting with Rice, you can use 2 cups of Rice Flour (Regular ones in American Grocery stores which are not fried well.) with 1/4 Cup Cream of Rice (that resembles coarse rice powder.) which is available in most of the Indian stores.
• The coarse nature of the Rice Flour is very important as that helps in raising the Neiyyappam. (We don't use any other leavening agents.)
• As per my mother, keeping the prepared batter for less time will reduce the puffing up of Neiyyappam and on the other hand if you keep it for more time it will absorb a lot of Oil.
• Neiyyappam needs to be immersed in the Oil while frying and hence, I prefer a pan which is deep in the middle like a Kadai/ Cheenachatti.
• Let the Kadai/ pan heat up really well before adding the Oil or the batter may stick to the bottom of the pan. (and it may need a bit of help to float.)
• Adjust the heat according to your stove to a medium- medium high, as higher temperature may brown the Neiyyappam fast without cooking the inside properly and too low temperature will make it absorb a lot of Oil. So decide the temperature that is suited in your cooking conditions.
• Neiyyappam will stay good at room temperature for up to a week; don’t keep them in the refrigerator. But if you want to keep it for longer period of time, do refrigerate and serve them at room temperature; but I am not so sure about its texture after refrigeration.
• Don't over fry the Neiyyappams as it  hardens them.

 




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

Sweet Corn Chicken Soup

Recipe No: 250

This is one of our favorite soups to have whenever we eat out in Kerala. Not only is this easy to make, but a bowl of this on a rainy day (like today) makes us so 'at home'...

Ingredients                                             Serves 3-4

• Sweet Corn (cream style)….14.75 oz/ 418 grams
• Butter……………………………..1 Tablespoon
• Carrot chopped fine…………2 Tablespoons
• Onion chopped fine………….2 Tablespoons
• Celery chopped fine………….2 Tablespoons
• Chicken stock………………....3 1/2 Cups (I used homemade; for recipe click here)
• Cooked, shredded Chicken...1/2 Cup
• Egg………………………………....1, beaten well with a tablespoon of Water
• Light Soy Sauce…….............2 Teaspoons (I used Kikkoman; if using Indian dark Soy use 1 teaspoon)
• Salt and Pepper to taste

Method of Preparation

1. Heat Butter in a pan on medium heat and saute Onion, Celery and Carrots for a minute (don’t brown).
2. Add Corn together with Chicken stock and let it cook for 5-8 minutes. (There are chances of boiling over if you are not using a big pan)
3. Add Shredded Chicken, Salt, Pepper and Soy sauce; mix well.
4. While the soup is rolling boiling, add the beaten Egg in a thin steady line from top while stirring continuously as I explained in Egg drop soup. (Read more about Egg Drop Soup here.)
5. Once boiled again, look for seasonings; switch off the heat and serve it hot with a piece of crusty Bread.

Notes:

• Cream Style corn is different from Creamed Corn. Cream style Corn from American grocery stores tend to be on the sweeter side, so if you can get it from an Indian grocery store it will be better for this Soup. If you have no problem with the sweetness, this does not matter or you can decrease the amount of corn used to reduce the sweetness.
• Don't use regular Corn for this as it is not creamed.
• The Egg, if poured like I mentioned above, will be cooked instantly and will stay in the Soup as very fine threads. It will thicken the Soup too.

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