Showing posts with label Bachelor/Easy recipes. Show all posts
Showing posts with label Bachelor/Easy recipes. Show all posts

Thursday, February 2, 2017

Paal Vazhakka l Chavvari nenthra pazham payasam l Video recipe

Today let's talk about Paal Vazhakka - a Malabar dessert. It is such an easy and tasty dessert to make. The use of ripe plantains or nenthra pazham brings a distinct flavor. The sago blends with ripe plantains and milk to give a medium thick consistency. If you love Malabar food, you gotta try this dessert from Malabar.

I have used cow's milk here, but you can do the whole process of making the dessert with coconut milk if you prefer






Ingredients

Ripe plantain / nenthra pazham / Kerala banana – 2 nos.
Pearl sago / chavvari / tapioca pearls – 1 cup
Cashews- 2 tbsp
Raisins- 1 tbsp
Whole cardamom, crushed and powdered – 3
Sugar – 1 cup
Cow's Milk - 8 cups
Water - 2 cups

Method

Peel and cut banana into pieces. Set this aside.

Slit cashews lengthwise. Set aside.

Wash sago and keep aside. I have used pearl sago. If you are using other varieties of sago, please soak them for 3 hrs.

In a pan, add milk and water. Bring milk to a boil. When it comes to a boil, add sago. Cook till sago is done. When sago is cooked, add banana. Stir well. Add sugar. Stir well. Check if banana is done. If not, proceed to cook for a little more time. When banana is cooked and the liquid is thickened, add cardamom powder. Don’t allow the milk to thicken too much as sago pearls are starchy and turn thicker too fast. When the dessert is cooked, switch off the flame.

Heat ghee in a pan. Fry cashews and raisins. Add to the above dessert. Stir well.

Monday, January 16, 2017

Quick and easy chicken and potato curry l പ്രഷർ കുക്കർ ചിക്കൻ കറി l Pressure cooker chicken curry/ Video recipe






Pressure cooker chicken curry is an easy and quick curry recipe. This chicken curry is apt when you have unexpected guests, for office goers, and bachelors with little time to cook. It's an excellent recipe, which can be done under 25 minutes. This chicken and potato curry serves 4-5 people. The addition of coconut milk makes this curry more tasty. This curry goes particularly well with chapathis. 







Ingredients

Chicken - 1/2 kg
Potato - 2 medium
Onion, sliced - 1 no
Green chilli, slit - 2-3 nos
Ginger, chopped - 1 tbsp
Garlic, chopped - 1 tbsp
Tomato, sliced - 1 
Curry leaves

Coriander powder- 2 tbsp
Chilli powder - 1 tsp
Pepper powder- 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder  (link given) - 1 tsp

Thick coconut milk - 1/2 cup
Coriander leaves, chopped - for garnish
Oil
Salt as needed






Method

Heat oil in a pressure cooker. Add onion, green chilli, ginger, garlic, and curry leaves. Saute well. 

When the onion starts to turn color and little bit soft, lower the heat, then add coriander powder, chilli powder, turmeric powder, pepper powder, and garam masala powder. Saute for 2 minutes. When the raw smell of masala leaves, add tomatoes and mix well. When the tomatoes are little bit cooked, add chicken pieces. Saute for 2-3 minutes. When the masala is coated well on the chicken pieces, add potato. Mix well. Now add salt. Mix well. To this add water. You can add water depending on how thick or thin gravy consistency you need for the curry.

Close the lid of the pressure cooker. Place the cooker on stovetop. Cook until 2 whistles or until it is done. Switch off the stove. Let the pressure cooker sit undisturbed. Allow it to release the pressure on its own. Open the pressure cooker. Now place the pressure cooker back on stove to thicken the gravy. When the gravy is slightly thick, add thick coconut milk. When it comes to a boil, add coriander leaves. Switch off the stove. 

Enjoy with rice, chapathi, puttu, or appam. 


Broccoli oats soup



This colorful soup uses few ingredients. The yellow color of sweetcorn along with green of broccoli makes the soup colorful. The oats provides thickness to the soup.  Try this healthy soup .....

Ingredients

Broccoli florets - 2 cups
Oats, roasted and powdered - 6 tbsp
Garlic cloves - 8 nos
Water - 6 cups
Milk- 1 cup
Onion, finely chopped - 1 no
Frozen sweetcorn - 1/2 cup
Oil - 2 tsp
Salt and pepper as required





Method

Place oats in a pan. Roast oats for 2 - 3 minutes. Cool and grind in a mixer. Set this aside.

Place broccoli in boiling water for 1-2 minutes, then remove with a slotted spoon. Place them in ice cold water. Reserve the water.

Keep few broccoli aside to be used later as garnish. 

In a blender, grind  broccoli. 

Heat oil in a pan. Saute garlic and onion. Add ground broccoli, reserved broccoli, and blanched broccoli florets. Now add milk, sweetcorn, salt, pepper, grounds  oats dissolved in 1/2 cup of water. Simmer for 5 minutes. When it is done, serve hot.



Sunday, November 27, 2016

Kerala thakkali curry/ Tomato curry in coconut gravy / tomato chaaru curry/ South Indian lunch ideas







This tomato curry is one of our family favorite (chaaru curry). The curry gives a nice change from the usual sambar/rasam/moru routine. The tomato blends so well with coconut in this recipe to give a nice flavor. When eaten with rice, it just leaves you wanting for more. Try this ….. you won’t be disappointed.


Ingredients

Tomato - 3 nos
Green chili, slit - 3 nos
Red chili powder - 1/2 tsp
Ginger, chopped - 1 tsp
Turmeric powder - 1/2 tsp
Salt as needed

To grind

Coconut - 1 cup
Cumin seeds - 1/4 tsp
Garlic - 2

For tempering

Coconut oil - 2 tbs
Mustard seeds - 1 tsp
Dry red chili - 2 nos
Curry leaves – few
Shallots – 4 nos.





Method

Grind coconut, cumin seeds, and garlic to a smooth paste. Keep it aside.

Wash and slice tomatoes. In a pan, add sliced tomato pieces, green chili, ginger, red chili powder, turmeric powder, and salt along with 2 cups of water. Cook until tomatoes are mashed. Add coconut paste along with small quantities of water. Stir well and boil for 2 -3 minutes on a low flame. Switch off the flame.


Heat oil in a kadai. Allow mustard seeds to splutter. Now add dry red chillies, curry leaves, and shallots. When shallots turn brown in color, pour this over tomato curry. Serve hot with rice. Enjoy.

Thursday, November 24, 2016

Pressure cooker mutton stew / Mutton in coconut milk gravy






Stew is a traditional Christian dish of Kerala. Stews pairs well with appam and bread. It is an important part of Christmas breakfast.



Ingredients 

Mutton - 1/2 kg
Green chili, slit - 4 nos
Cardamom - 3 - 4 nos
Peppercorns - 1 tsp
Cloves - 4 nos
Cinnamon - 1 inch piece
Ginger, chopped - 1 tsp
Garlic - 1 tsp
Salt as needed
Curry leaves - few
Potatoes  - 2 medium
Carrots - 2 nos
Onion, thinly sliced - 2 nos
Green chilies - 2 nos
Thin coconut milk - 2
Thick coconut milk - 1/2 cup
Coriander leaves chopped - 2 tbsp
Mint leaves, chopped - 1 tbsp
Oil or ghee as needed
Rice flour - 2 1/2 tsp
Garam masala - 1/2 tsp




Method

Peel potatoes and carrot. Cut it into square pieces.

Pressure cook mutton with green chilies, ginger, garlic, cardamom, peppercorns, cloves, cinnamon, curry leaves, salt with 1/2 cup of water for 3-4 whistles or until it is done. Open the lid of the pressure cooker to see if mutton is cooked. When mutton is cooked, add potato and carrot. Cook only till 1 whistle. This step is really important. Otherwise, potato and carrot will be overcooked.


Heat oil in a pan. Add cashewnuts and fry till they turn light brown. Set this aside to use later. 

In the remaining oil left after frying cashewnuts, add onion and green chilies. Saute well. When onion turns translucent, add rice flour and sauté. Now add  thin coconut milk to the onion mixture. Transfer this mixture to pressure cooker and mix well. Allow it to boil. When the gravy is slightly thickened, add thick coconut milk and garam masala. Now just heat through the gravy. Switch off the stove immediately. Don't allow it to boil or else the coconut milk will curdle. Add coriander leaves and mix. Garnish with fried cashewnuts. Serve hot with vellayappam or bread. 












Monday, November 21, 2016

Beetroot wine / Homemade beetroot wine





This beetroot wine recipe is perfect for beginners who wants to try one's hand at homemade wines. 

If you are interested in more homemade wines, check my other wine recipes







Ingredients

Beetroot - 1 kg
Water - 2 1/2 liters
Lime - 1 no.
Sugar - 3/4 - 1 kg
Yeast - 1 tsp
Cloves - 8 nos.
Cinnamon - 2 pieces


Preparation

Peel the outer skin of beetroot. Grate beetroots using a grater. 

In a pan, add grated beetroot, water, lime peel, cloves, and cinnamon. Allow it to boil. When it comes to a boil, lower the flame, and cook for 20 minutes. Now, sieve this mixture using a strainer. Set the beetroot water aside. When the beetroot water is lukewarm to touch, add lime juice, yeast, and sugar. Stir well. When the sugar is dissolved, allow it to cool. Transfer this to a jar. Keep the jar undisturbed in a cool, dark place for 3 weeks. After 3 weeks, open the bottle, and pass the wine through a sieve. Beetroot wine is ready to use. 

















Saturday, November 19, 2016

Mutta thilapichathu / Kochi style egg curry with video








Mutta thilapichathu is a Kochi style egg curry. It is a very easy to make egg curry, which finds place in most of the Kochiites home. 

Ingredients

Eggs - 4 Nos.

Onions - 1 to 1 1/4 cups

Curry leaves 

Kashmiri Chilli powder - 1 tbsp

Chilli powder - 1/4 tsp 

Turmeric powder - a pinch

Water - 1 1/2 cups

Coconut oil

Salt




Method


Heat oil in a pan. Add onion and curry leaves. Saute them. When onion turns light brown in color, add Kashmiri chili powder, chili powder and turmeric powder. Saute well. Add water and salt. When the water is about to boil, crack eggs and pour directly on to the masala. When curry starts boiling, lower the heat, close with a lid. When the yolk is just cooked, switch off the stove. Transfer this to a serving bowl.

Note - Don't allow the eggs to cook for long time as it will turn rubbery and hard. 

You can add more water to reach your desired consistency level for gravy.  





Sunday, November 13, 2016

Malai mushroom matar curry






Malai mushroom matar is a combination of mushroom and green peas cooked in masala mellowed by the addition of fresh cream. It makes a great curry for chapatis. 

Love mushroom? Try mushroom recipes


Ingredients 

Mushroom - 250 gm
Green peas - 1 cup
Onion, chopped - 2 medium
Green chilli, chopped - 2 nos
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Chilli powder - 1/2 tsp
Tomato paste of 1 medium tomato
Fresh cream - 3 tbsp
Sugar - 1 tsp
Salt as needed
Oil as needed
Coriander leaves chopped - 1/2 cup 





Method

Heat oil in a pan. Add onion and green chillies. Saute well. Now add ginger garlic paste. Saute in low flame. Add 3 tbsp of water. Add turmeric powder, coriander powder, and chili powder. Mix well for 1 minute. Add tomato paste. Allow it to cook. When the raw smell of tomato leaves, add water, mushrooms, peas, and salt. Cover and cook. When the mushrooms are cooked, add sugar. At last, add fresh cream and switch off the stove. Garnish with coriander leaves.




Sunday, November 6, 2016

Virgin Kiwi Mojito




Virgin kiwi mojito is a quick pick me up for lazy days. It will leave your kids asking for more. So always double the portion while making it.

Ingredients

Ripe kiwi - 1/2

Mint leaves - 8 nos

Lime juice - 1 tsp

Club soda - 1/2 a can




Method

Muddle kiwi, mint leaves, lime juice and honey. Fill 1/4th of glass with ice cubes. Now pour club soda to top it. Garnish with kiwi slices, lemon slices or mint leaves as desired.

Thursday, October 27, 2016

Poori / How to make fluffy and soft pooris






Pooris are unleavened fried flat breads from India, which are enjoyed by young and old alike. Pooris are served with different kinds of potato curry and tea. Pooris are made from soft dough of wheat flour. It is then rolled and flattened to make pooris, which are then deep fried. Pooris paired with aloo bhaji makes a heavy and filling breakfast.  

Ingredients

Wheat flour - 2 cups
Semolina/ Sooji/ Rava - 4 tbsp
Oil - 4 tbsp
Salt as needed
Water - 1 cup

Oil for deep frying





Method

In a bowl, add wheat flour, semolina, salt and oil. Mix well. Add water little by little and knead to make a soft dough. Cover with a wet cloth for 15 minutes. After 15 minutes, roll the dough into small balls. Using a rolling pin, flatten the balls to make 4-inch pooris. The pooris should not be too thick or thin. 

Heat oil in a deep pan or wok. When the oil is hot, add one poori at a time. Once the poori fluffs up, gently flip the poori on to the other side. When both sides are done and the pooris are golden brown in colour, remove the pooris on to a paper towel. Serve hot with Aloo bhaji or Potato carrot masala
























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