Saturday, August 31, 2013

Kesar Pista Kulfi - Indian Street Ice Cream

                                        This will be my first ever post of SNC(South North Challenge), i am from the Southern team and this time Shruti from Shruti Rasoi from the Northern team challenged us with "Kesar Pista Kulfi". That was great. I have had it once , as i am not a very sweet loving person, but my husband and kids love to have.
I really adore Divya , for coming up with such a good idea of getting many Indian dishes under one. So here's my recipe of Kesar Pista Kulfi, and my family loved it. I too have one from it. So friend's enjoy......

  1. Milk - 1 Litre
  2. Condensed Milk - 1/2 tin
  3. Sugar - 1/2 cup
  4. Cornflour - 1 1/2 Tbsp
  5. Crushed cardamom - 1/2 Tsp
  6. Chopped Pistachios - 1/3 cup
  7. Saffron strands - 1/4 Tsp

  • In a cup take 1/4 cup of milk and dissolve cornflour and keep aside.
  • In a heavy bottomed pan, pour the remaining milk,condensed milk and sugar. Mix well. Bring it to boil on a low flame.
  • Keep stirring, and do scrap the cream from the sides of the pan. Keep stirring until the milk thickens and reduces to 3/4th .
  • Now add the cornflour mix to it slowly, and keep stirring and make sure no lumps are formed inside. 
  • Add the crushed cardamom, saffron and pistachios to it. Mix well.
  • Take out from heat and let it cool.
  • Once cooled down, transfer it to kulfi mold or popsicle mold or in any other mold you like.
  • Insert a ice cream stick or toothpick in the centre and freeze for at least 4-5 hours.
  • Before serving take it out and place the mold under running tap water for a few seconds. Rotate once and pull the kulfi from the mold with the help of the stick.
  • While serving garnish with chopped pistachios and serve immediately.

I am submitting my first ever post to SNC to the Northern Team Challenge hosted by Shruti Rasoi of Shruti

Also to Weekend Gala Dinner Extravaganza #12

Friday, August 30, 2013

Morukaachiyathu / Seasoned Butter milk

                           Morukaachiyathu or Seasoned Butter Milk is a very simple dish to make. It is a regular dish at home. It is really good for cleansing our stomach. This can be stored for few days and will tastes better. It tastes better, if we use the "Indian Curd" , instead of yogurt while preparing it. 
This dish also varies from place to place in Kerala. We prepare it by adding a little coconut paste. But if we go to Northern Kerala, they usually prepare it without adding coconut. It also tasted good.

Curd - 200 g
Water - 1/2 cup
Turmeric powder - 1/4 Tsp
Cumin powder /jeera powder - 1/4 Tsp
Pepper powder - 1/4 tsp
Grated coconut  paste - 1 Tbsp
Curry Leaves - 1 Sprig

  1. In a mixer mix curd and water.
  2. Transfer it to a bowl and add turmeric powder, pepper powder,jeera powder, coconut paste, curry leaves and salt. Mix well.
  3. Transfer it to a pan, stir continuously on a low flame until it is heated through and steam starts coming out. Do not let it boil.
  4. Check salt. Remove from fire. Serve with hot rice.

Sending this to SIC–South Indian Cooking @ Nivedhams , an event by Anu's Healthy Kitchen

Monday, August 26, 2013

Pepper Chicken Fry... HOT!!! Hot!!!

  1. Chicken Legs - 4 pieces
  2. Turmeric powder - 1/4 Tsp
  3. Pepper powder - 1 Tbsp (depends upon you)
  4. Soya Sauce - 1 Tsp (Optional)
  5. Curry Leaves - 2 Sprigs
  6. Salt
  7. Oil for shallow frying

  • Clean chicken legs and marinate it with turmeric powder, pepper powder, soya sauce, salt and a tablespoon of oil.
  • Marinate and keep for one hour.
  • Heat oil a nonstick pan, shallow fry the marinated chicken legs on low flame.
  • Add curry leaves while frying..
  • Do not over fry it.
  • Serve hot with any dipping sauce.. or serve with any course of lunch, dinner.. or as you wish..Enjoy!!!!

  • If you add curry leaves during frying any meat, it will not stick to the pan and also will a give you a different aroma.
I am sending this to Weekend Gala Dinner Extravaganza #12

Tuesday, August 20, 2013

Potato Masala Roast

           This is my last post for BM#31.. under " Main Course". I thought why not potatoes this time.. Everyone at home loves to have potato dishes except my daughter.. She just hates it... Whenever we make any curry with potato, we could see a pile of potatoes on the side of her plate.. She just passes to me or others...
           So thinking of potato.... i had come across one simple recipe  from 'Sailu's Kitchen'.. 
Just tossing the boiled potatoes in the aromatic spices and cooking it till crispy...So here's the recipe....
BM#31 Week 3 Day 3

  1. Potato - 3 Large 
  2. Rice Flour - 1 1/2 Tbsp
  3. Mustard Seeds - 1/2 tsp
  4. Jeera/Cumin seeds - 1/4 Tsp
  5. Turmeric powder - 1/4 Tsp
  6. Coriander powder - 1/2 Tsp
  7. Red Chilli powder -1/4 Tsp
  8. Cumin powder -1/4 Tsp
  9. Fennel seed powder(perungeerakam podi) - 1/4 tsp
  10. Asafoetida - 1/4 Tsp
  11. Oil - 1 Tbsp
  12. Salt - 1 Tsp
  13. Coriander Leaves(Finely Chopped)  - 1 Sprig 

  • Wash ,clean and peel the potatoes. Place in a small bowl. Pour two cups of water into the pressure cooker and place the bowl with the potatoes inside the cooker and cook on high flame for 2-3 whistles. Turn off the heat. Allow the pressure to release and open the lid. Cool it down and cut into cubes.
  • Take the rice flour in a bowl ,add the cubed potatoes and toss it for the rice flour to well coat on the potatoes. Keep aside.
  • In a separate bowl add all the masalas, from turmeric powder to fennel seed powder and salt. Mix well.Keep aside.
  • Now heat a non stick pan/kadai. Heat oil, crackle mustard seeds, add cumin seeds.
  • Reduce the flame to simmer and add asafoetida, add the spice mix powder, stir for a 2-3 seconds.(Do not burn the spice masala).
  • Immediately add the rice flour coated cubed potatoes. Stir well/Toss well, so that the potatoes get well coated with the masala and do not get mashed.
  • Cook on low flame, until a crisp exterior forms on the potato for about 10 minutes. (Do not cover and cook).
  • Garnish with chopped coriander.
  • Serve hot with roti, naan,steamed rice.

  • If you want you can also add garam masala. Will give a different color.(I have tried both).
  • Also try out with different masalas of your wish.

Sunday, August 18, 2013

Cheenachatti Appam

               For the second day of BM, i thought of a breakfast dish, which is very easy to make. This is also a dish contributed by the vellyamma.. The appams are soft inside and a little crispy around the edges.

BM#31 Week 3 Day 2

  1. Ponni Rice/ par boiled rice - 1 cup (Soaked for at least 8 hours or overnight)
  2. Grated coconut - 1/2 cup
  3. Fennel seeds crushed - 1/4 Tsp
  4. Green chilli chopped - 2
  5. Cheriyaulli chopped (Shallots) - 4-5
  6. Salt - as needed

  • Grind soaked rice in a mixer to a batter similar to dosa batter, by adding water little by little.
  • Transfer it to a bowl and add all the remaining items.Mix well. Check salt.
  • Heat a deep kadai, smear little oil, pour a ladle of the batter, sprinkle little oil on the sides of the appam. Close the lid and cook on both the sides.
  • Serve with any curry of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31

Also Linking this to Healthy Breakfast of Nandoo's kitchen

Saturday, August 17, 2013

Vallyamma's Veg Kuruma

              This curry is something very close to my heart, it reminds me of my mother's mother...Vallyamma. It has a nostalgic feel to it, whenever i make this curry.. During my school days,vallyamma used to make this for us( three sisters), for our lunch, at school when we open the lunchbox..the aroma of this curry just spreads and my classmates even asks me to share it.... When she prepares any curry , mainly non-veg curries, it was like heaven.. the taste will be up to the mark.. that delicious... 
          This time for BM i thought,why not i remember her and dedicate a few of her dishes to her...
So under Main Course, this is my first dish, a simple veg kuruma
BM#31 Week 3 Day 1

  1. Potato - 4
  2. Beetroot - 1/2
  3. Carrot - 2
  4. Onion - 1
  5. Turmeric powder - 1/2 Tsp
  6. Red Chilly powder - 1 1/2 Tbsp
  7. Pepper powder - 1 Tbsp
  8. Grated Coconut - 1/2 cup
  9. Curry Leaves - 2 Sprigs
  10. Coriander Leaves - 1 Sprig
  11. Mustard Seeds - 1/2 tsp
  12. Pearl Onions - 3-5
  13. Garlic crushed - 1
  14. Oil - 1 Tbsp
  • In a cooker , pressure cook potatoes, beetroot,carrots and onion with turmeric, red chilly and pepper powder. Add salt and 1 cup of water. Cook for 2 whistles.
  • In the meanwhile, grind grated coconut to a very smooth paste.
  • Open the cooker, check whether all the veggies are cooked and add the coconut paste to it. Mix well.
  • Let it boil on low flame and add salt if needed.
  • When boils add curry leaves and coriander leaves. Take off from the stove.
  • In a pan , heat a Tbsp of oil, crackle mustard seeds, add pearl onions and curry leaves.Let it brown.Pour it on to the curry.
  • Add crushed garlic.
  • Serve hot with chappthis or any rotis.

Thursday, August 15, 2013

Vande Maatharam

Happy Independence Day To All Indians Across The World

Wednesday, August 14, 2013

Chakka Varatti- Jackfruit Preserve/ Jam

  Chakka / Jackfruit is a native fruit of Kerala and it will be there is almost every house backyard. Its mainly used from the month of February onwards. In Kerala, we use both ripe and tender jackfruit. Tender jackfruit is used for making chakka erissery, chakka puzhukku, chakka upperi, chakka chips.. and mamy many varieties , the list just goes on.. now apart from traditional many are trying out different new recipes. With the ripe jackfruit we make..Chakka paayayam, Chakka Ada, Chakka Varatti,chakka unnipayyam,, jams and many more desserts.

Now Chakka Varatti/Jackfruit Jam, is made from ripe jackfruit bulbs(removing the seed inside), along with jaggery and ghee. This jam if stored in a  tight container, will stay for more than a year.
This is a time consuming preparation , it almost take 4-5 hours, but will taste like heaven , it just melts in our mouth.

Saturday, August 10, 2013

Kadala Pongichathu....

Its raining.... and the whether is so beautiful... So why not have a spicy channa.. with a hot cup of tea.....

  1. Black channa / kadala - 1 cup (Soaked overnight)
  2. Turmeric powder - 1/2 Tsp
  3. Red chilly powder - 1 (1/2) Tbsp
  4. Salt
  5. Grated coconut - 1/2 cup
  6. Currly Leaves - 2 Sprigs
  7. Coconut oil /Oil - 1 Tbsp

  • Pressure cook the overnight soaked channa with enough water, until cooked and soft.
  • Open the lid, add curry leaves, grated coconut and drizzle coconut oil. Mix well.
  • Serve with hot steamed rice, any rotis.

Friday, August 9, 2013

Kottapayar Mezhukkupuratti (Long Beans/Snake Beans Stir Fry)

  1. Kottapayar (Long Beans/Snake Beans) - 1/4 Kg
  2. Green chilly - 3
  3. Pepper powder - 1/2 Tsp
  4. Grated coconut - 2 Tbsp
  5. Curry Leaves - 1 sprig
  6. Coconut oil /Oil - 1 Tsp
  7. Salt
  • Clean and cut payar into 2 inch pieces.
  • Add green chilly, pepper powder, curry leaves and salt.Mix well.
  • Heat a pan and cook the payar with 3/4 cup water.Close the lid and cook until soft.
  • Open the lid, add coconut and drizzle coconut oil , mix well and close it and keep until served.
  • Serve with hot rice.

Monday, August 5, 2013

Goan Mushroom Vindaloo

  And this will be my last post under "Meatless Dish".. I was thinking what next??? Then in my mind came the famous HOT AND SPICY...GOAN dish Pork Vindaloo, i have never tasted the dish... Only because its a challenge i thought i will go for the vidaloo.. recipe..
 Here goes a small description about the origin of the dish.It is globally known as a Goan Dish. the name 'Vindaloo' is derived from the Potugese dish, a meat dish, usually pork, with wine and garlic. the Goan's substituted it with vinegar and kashmiri chilly for the masala paste. Goan are known for pork and sea food recipes... They cant even think of a day without non-veg. Here lets divert the mind to be a bit veggie..
So here i present before the Fiery Version(not so spicy yet), with Mushrooms and Potato...
BM#31 Week 1 Day 3

For the Vindaloo Paste

  1. Kashmiri Red Chillies - 12
  2. Coriander seeds - 1(1/2) Tbsp
  3. Peppercorns - 5
  4. Cumin - 1 Tsp
  5. Cloves(small) - 4
  6. Ginger - 2" piece
  7. Garlic - 12
  8. Turmeric powder - 1 Tsp
  9. Vinegar - 2 Tbsp

For the Curry

  1. Button Mushroom - 200 gms
  2. Potato - 3 small
  3. Onion  1 medium
  4. Green chilly - 2
  5. Cardamom - 1
  6. Cloves - 4
  7. Peppercorns - 6-8
  8. Oil - 1/2 cup
  9. Coriander - 1 Sprig
  10. Water - 1 cup

  1. Grind the spices for 'Vindaloo Paste' in a mixer and keep aside.
  2. Clean and keep button mushrooms.
  3. Peel and cut the potatoes into cubes.
  4. Heat oil in a pan and and deep fry the potatoes. Drain and keep aside.
  5. Now if the oil is more, pour in a steel bowl and keep, from this heat 3 Tbsp of oil, in the pan. Fry the whole spices ie. cardamom,cloves and peppercorns. Let it leave its aroma.
  6. Add onions, fry till golden brown.
  7. Add the Vindaloo paste and saute for 10-15 minutes, until it leaves oil from its side. Cook on low fire.
  8. Now add green chillies. Saute for a minute. Now add the mushrooms. Let the mushrooms get coated with masala.
  9. Add water , close the lid and let it cook for about 15 minutes. Let it thicken.
  10. Add chopped coriander leaves.
  11. Before serving add the fried potatoes and serve with hot steamed rice, or any roti's of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31

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