Sunday, May 14, 2017

Summer Special Mawa / Khoya Kulfi

Its really hot summer now and we would definitely love chilled Desserts.What more one can ask than a Home Made Kulfi
Also look ou for Kesar Pista Mango Kulfi


Ingredients

  • Full Cream Milk - 2L
  • Sugarless Khoya / Mawa - 200g
  • (Check out this link for Homemade Sugarless Khoya / Mawa )
  • Sugar - 200g
  • Coarsely Powdered Pistas - 1/2 cup
  • Sliced Almonds - few
Method
Step 1 - Boiling Milk
  • Pour milk in a deep bottomed vessel.Boil it

Step 2 - Thickening of Milk
  • Simmer the flame 
  • Put a small coin inside the milk which prevents from over flowing
  • Keep stiring with a ladle
  • After 10 minutes or so you will notice thick cream formation on the top
  • Add sugarless khoya / mawa now and mix well
  • Milk will start reducing after 12 - 15 minutes

Step 3 - Condensing of Milk
  • Keep stiring,  the milk is get condensed
  • Colour will also change from white to pale pink
  • Add sugar and mix till it dissolves
  • Keep cooking till gets further more condensed
  • Also add the powdred pistas and sliced almonds
  • Stir it once and switch off the stove
Step 4 -Freezing
  • Wait till it comes to room temperature
  • Pour little batter in an airtight box and garnish with pistas
  • Again pour another layer of ice cream batter and top it with pistas
  • Cover it tightly with air tight lid and freeze it for 6 hours
Step 5 - Final Product
  • Take the kulfis after 6 hours
  • Before opening the seal / lid run it under tap water and leave for 10 minutes
  • Use a knife to scoop it out / cut into small cubes
  • It will come out well

Enjoy this summer delight

Friday, May 5, 2017

Vendakkai Mor Kozhambu / Lady's Finger Mor Kuzhambu /Buttermilk Gravy

This is an authentic kozhambu which goes well with steaming hot rice


Ingredients
Part 1 - Items for Soaking
  • Toor Dhal - 1 tablespoon
  • Channa Dhal - 1 tablespoon
  • Rice - 1 teaspoon
  • Mustard seeds - very little
  • Curry leaves - few


Part 2 - Items for Grinding (along with Part 1 soaked items)
  • Grated Coconut - 1/2 cup
  • Green Chillies - 5
  • Cumin Seeds / Jeera - 1 teaspoon
Part 3 - Kozhambu
  • Fresh Curd - 1/2 liter
  • Salt - 1 teaspoon
  • Turmeric - 1/2 teaspoon
  • Coconut oil - 2 teaspoons
  • Lady's Fingers - 10 nos (cut into 1 inch pieces)
Part 4 - Seasoning
  • Coconut Oil - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Red Chilly - 1
  • Curry leaves - few
Method
Step 1 - Soaking and Grinding
  • Soak the Part 1 items for 15 minutes
  • Add Part 2 items and grind it to a smooth paste

Soak it for about 15 minutes
Step 2 - Curd and Lady's Finger
  • Heat coconut oil in a kadai and fry lady's fingers
  • Keep it aside
  • Take curd in a bowl / vessel
  • Add salt and turmeric.Beat / Churn it well 


Step 3 - Morkozhambu
  • Add the ground paste (prepared in step 1) to the curd
  • Blend it smooth
  • Heat it on a medium flame till it forms a fr oath on top / boils like milk
  • Lower the flame
  • Add the cooked lady's fingers and mix well
  • Boil it once and switch off the stove


Step 4 - Seasoning
  • Heat coconut oil in a small kadai
  • Season with mustard, red chilly and curry leaves
  • Pour it over Mor Kozhambu

Yummy Mor Kozhambu is ready

Tuesday, April 25, 2017

Aloo Methi Paratha

Simple and filling for lunch.Kids will definitely love it
It goes well with Khoya Matar Paneer


Ingredients
Part 1 - Outer cover
  • Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
  • Water - around 3/4 cup (rough estimation only)
  • Salt - 1/2 teaspoon
  • Flour - dusting
Take dough in a broad basin. Put salt to it and roughly mix with the fingers
Sprinkle water little by little and knead the dough
Once the dough is ready cover it with a wet cloth and keep it aside for 20-30 minutes
Look at this link for Kneading the Dough

Part 2 - Inner Stuffing
  • Potato - 3 (medium sized)
  • Methi leaves - 1/2 cup
  • Green chillies - 3 (finely chopped)
  • Turmeric - a pinch
  • Cumin/ Jeera powder - 1/4 teaspoon
  • Dry mango powder / Aamchur powder - 1/4 teaspoon (or) Lemon juice - 1 teaspoon
  • Salt - as needed
  • Garam Masala Powder - 1/2 teaspoon
Pressure cook the potatoes for 3 whistles. Once done allow them to cool on its own and peel off the skin.Mash it well
Add the remaining ingredients and mix well

Part 3 - Greasing
  • Butter / ghee /Oil - as needed
Now both the outer cover and inner stuffing are ready. Lets see how to go ahead making parathas

Method
Step 1 - Roti Dough
  • Divide the kneaded dough into small sized balls
  • Also make medium sized balls(this ball should be little bigger than the atta balls) out of the inner stuffing
Step 2 - Paratha
  • Roll out each and every dough flat using a rolling pin. You may use flour to dust during this process
  • Once done place aloo methi stuffing/inner filling in the center
  • Carefully close the inner filling with the rolled out atta and pat it onto the surface to remove the extra flour
  • Again roll out this aloo stuffed atta balls using a rolling pin. Make sure the stuffing doesn't come out
  • Meanwhile heat a tawa and once hot place the rolled out paratha
  • After 2 minutes you will notice small bubbles appearing. At this stage flip it over to the other side and put 1/2 teaspoon of oil/ghee/butter and grease it well just on one side
  • Take it out carefully and grease with 1/2 teaspoon of butter/ ghee on the other side (purely optional).Alternatively you can grease with more butter / cheese / ghee before serving

Serve with pickle and curd.

Wednesday, April 12, 2017

Paal Payasam / Milk Payasam/Kheer

We start New Year with a special sweet and for this Tamil New Year / Chithirai Varsha Pirapu I present you this simple payasam recipe


Ingredients

  • Full Cream Milk - 2 L or 8 cups
  • Sugar -  3 cups
  • Basmati Rice - 1 ladle
  • Saffron Strands - few pinches
  • Sliced Almonds - few (garnishing)


Method
Step 1 - Cooking Rice
  • Wash and soak Basmati Rice for 10 minutes.Then drain it
  • Take milk in a thick bottomed kadai.Boil it
  • Add washed and soaked rice
  • Close the lid and cook the rice by string it occasionally
Step 2 - Condensing / Thickening
  • Once the rice is cooked, boil the milk further
  • It will thicken and forms cream on the top
  • Add sugar and stir till it dissolves

Step 3 - Garnish
  • Once the sugar dissolves crush the saffron strands and add to the milk
  • Garnish with sliced almonds (optional)
  • Switch off rhe stove
  • Serve it chilled

Sunday, April 9, 2017

Khoya Matar Paneer

As the name says this is a very rich and creamy gravy that goes well with Jeera Rice, Rotis and Parathas
It does not contain onions and garlic.So it can be consumed during festive days also


Ingredients
Part 1 - Saute
  • Butter - 1 tablespoon
  • Oil - 1 teaspoon
  • Cumin seeds / Jeera - 1 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Coriander Powder - 1 teaspoon
  • Chilly Powder - 1 teaspoon
Part 2 - Grind
  • Tomatoes - 4
  • Green Chilly - 2 or 3
  • Ginger - small piece
Part 3 - Others
  • Paneer - 300g (chopped into cubes)
  • Boiled Peas - 200g
  • Salt - 1 1/2 teaspoon
  • Khoya / Mawa - 100g
  • Garam Masala - 1/2 teaspoon
  • Milk - 1 cup
  • Coriander leaves - little
Method
Step 1 - Saute
  • Melt butter and heat oil,Splutter cumin seeds
  • Put spice powders ie turmeric, coriander and chilly powders.Saute it well
Step 2 - Tomato Paste
  • Grind tomatoes, ginger and green chillies to a fine paste
  • Pour it to the kadai and cook it with the closed lid
  • Stir it occasionally till the raw smell goes

Step 3 - Khoya Mater Paneer
  • Add khoya and blend it well
  • Put paneer cubes
  • Add boiled peas and mix well
  • Add salt and sprinkle garam masala
  • Pour milk and let it boil
  • Garnish with coriander leaves

Serve with rotis

Thursday, March 30, 2017

Red Rice Puttu and Cherupayaru Curry

This is a Popular Breakfast in Kerala.Normally it is done with white rice.I tried it out with red rice flour and it turned out well.So this Puttu is very healthy especially for weight waters and diabetic people
It is served with Kadala Curry or Cherupayaru Curry (Green Moong Dhal Curry) and Banana
Check out the link for Cherupayaru Curry


Ingredients
  • Red Rice Flour - 1 cup
  • Water - little less than 1/2 cup
  • Salt - 1 teaspoon
  • Puttu Kutty or Puttu Maker


Method
Step 1 - Preparation of Puttu Flour
  • Take red rice flour in a wide bowl.Put salt
  • Sprinkle water little by little and mix well to get a crumbled dough
  • When you press the dough in between the fist it should hold its shape
  • At the same time you should be able to crumble it
Step 2 - Puttu
  • Puttu Kutty / Maker consists of two parts - bottom pot for boiling water which would release steam and the upper cylindrical tube in which the dough is filled
  • Place the flat disc onto the bottom off the cylindrical tube
  • Grease it with little coconut oil
  • Fill the cylindrical tube with the puttu maavu / dough prepared and close it with the lid given
  • Boil water in the bottom pot and place the cylindrical tube over it
  • Cook on medium flame for about 6 minutes.Steam will start coming then
Step 3 - Removing the Puttu
  • Push the bottom disc using a spoon 
  • Puttu will come off nicely


Serve it hot along with grated coconut, banana and Cheupayaru Curry


Kerala Style - Cherupayaru Curry / Green Gram Gravy for Puttu and Idiyappam

With the aroma of coconut this is a perfect side dish for steaming hot puttu / idiyappam
Check out for Red Rice Puttu

Ingredients
Part 1 - Pressure Cooking
  • Green Gram Dhal - 1/2 cup

Part 2 - Dry Roast and Grind
  • Coriander seeds - 1 teaspoon
  • Red Chilly - 2 or 3
  • Grated Coconut - 2 tablespoon
  • Small Onions - 2 nos
  • Cumin seeds / Jeera - 1/2 teaspoon

Part 3 - Seasoning and Spices
  • Coconut Oil - 1 tablespoon 
  • Mustard seeds - 1 teaspoon
  • Red Chilly - 1
  • Curry leaves - few
  • Small Onions - 5 nos
  • Tomato - 1/2 no:(chopped)
  • Coriander Powder - 1/2 teaspoon
  • Red Chilly Powder - 1/4 teaspoon
  • Garam Masala Powder - 3/4 teaspoon
  • Salt - 3/4 teaspoon
Method
Step 1- Pressure Cooking
  • Wash and soak moong dhal for 1 hour
  • Pressure cook for 4 whistles and keep it aside
Step 2 - Dry Fry and Grind
  • Dry roast red chillies and coriander seeds
  • Switch off the stove.Toss coconut in it
  • Allow them to cool
  • Transfer it to a mixer jar,Add small onions, jeera and pour little water
  • Grind it to a smooth paste

Step 3 - Green Gram Gravy
  • Heat coconut oil in a kadai
  • Splutter mustard seeds, red chilly and curry leaves
  • Saute small onions and tomato pieces
  • Add gram gram now and pour 1/2 cup water
  • Put all spice powders - coriander, red chilly and garam masala powders
  • Add salt and boil it
  • Now add the ground masala paste and mix well.Boil for 2 more minutes
  • Switch off the stove and add 1/2 teaspoon of coconut oil

Now Cherupayaru Curry is ready to serve