18 November 2012

Mutta Choru / Egg Rice

When it comes to weekends I always go in for one pot meals. I am sure by now everyone has gotten over the celebration mood and back to work on full swing. It's always fun when festivals arrive. There is so much activity and happiness around. But the good news is that the festive season is not over yet. We still have Christmas and New Year. 

This weekend I would like to share an easy recipe with you all. Something the kids will love instead of the usual rice and curries. My son always comes from school asking 'what is special for lunch today?' It is really hard to please these little pranksters. What I like about this recipe is that it does not have too much of that egg-y taste. It is a mild version which I found in one of my Amma's old cut outs from Vanitha magazine. So here it is..


INGREDIENTS
Short Grain Rice - 2 cups
Water - 4 cups
Ghee - 1 1/2 tbsp
Salt - as required

Eggs - 4 medium
Pepper - 1/2 tsp
Turmeric - 1/2 tsp
Coriander Powder - 1 tsp
Salt - as required

Onions - 2 large (finely chopped)
Chilly - 1 or 2 slit into 2 ( as per tolerance level)
Oil - 1 tbsp

Coriander Leaves - 2 tbsp finely chopped
Curry Leaves - 2 sprigs



METHOD
Clean and wash the rice. Drain water and transfer it to a colander.
Boil 4 cups water and add salt as required.
Heat the ghee in a non stick kadai or pan.
Fry the rice in it for five minutes stirring continuously on medium to low flame.
Pour the boiled water into the rice. Bring it to a boil on high flame. 
Close with a lid and cook for 15 minutes on low flame. While cooking toss the rice once after 10 minutes.
Crack the eggs into a bowl. Add in the turmeric, pepper, coriander powder and salt. Fluff it well using a fork or wire whisk till well incorporated.
In a  medium size pan heat the oil. Fry the onions and chilly till slightly brown in colour.
Add in the egg mixture and scramble it.
Now add in the cooked rice. Toss and mix well.
Garnish with curry leaves and coriander leaves.
Serve with cucumber raita, pappad and pickle.



Tips:
1. Short grain rice refers to what we call ghee rice / Neychottari in Kerala also called as Kaima Rice/ Jeerakasala Rice. The picture of it is shown below. This is best in making biriyani.


2. After pouring in the boiled water into the rice just stir once. Stirring too much will make the rice mushy. So check the salt in the water before pouring it into the rice.
3. Do not fry the rice for more than 5 minutes. The right time is when the grains start breaking.
4. You can chop the chilly fine, if you are making it for adults. And increase the number depending on your spice tolerance level.


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09 November 2012

Chenna Payas / Cottage Cheese Pellets in Thickened Milk - Diwali Special

Chenna Payas is a must try sweet famous in Bengal and Orissa. Soft cottage cheese balls are cooked in thickened milk. It is served chilled. Other Diwali Sweets you could check out here are - RasogollasJalebis, Carrot Halwa and Badam Halwa
I am sure all are geared up for the Diwali celebrations.Wishing all my well wishers, readers and blogger friends a happy, fun filled and safe Diwali!



INGREDIENTS
Recipe Source: 100 great recipes of India

For the soft cottage cheese (chennas):
Milk - 2 1/2 litre
Vinegar or Lemon Juice - 4 tbsp


For the sugar syrup:
Sugar - 300 g
Water - 5 cups or 1 litre
Refined Flour - 5 tsp

For the thickened milk / rabri:
Milk - 1 liter + 1/2 cup( to cook the remaining cottage cheese)
Sugar - 4 tbsp
Green Cardamom Powder - 1/2 tsp
Saffron - a few strands


For garnish
Almonds - 2 tsp (slivered)
Pistachios - 2 tsp(slivered)
Saffron - a few strands



METHOD
Boil the milk in a pan. When it starts to boil reduce flame. Add the lime/ vinegar. Continue to cook and stir  till the milk curdles completely.
Drain it into a muslin cloth kept in a sieve. Wash the cottage cheese thoroughly under running water.
Lift the cloth from all four sides and twist it to remove water content.
Transfer it to a wide mouthed bowl to knead. Mash the chenna well.
Press the dough and push it in the opposite direction from you. Keep repeating this till you get soft cottage cheese. Knead for approximately 5 minutes. Keep aside.
Now start to prepare the sugar syrup. Boil water in a wide mouthed pot. Add sugar and stir till the sugar is fully dissolved.
When the syrup starts to boil lower heat and add the refined flour. Stir well.
Let the syrup become frothy. Continue to cook on very slow flame.
Meanwhile start preparing the chenna balls. They should be very small in size (approx a little bigger than the size of a Kabuli Channa). Make chenna balls from 3/4 of the cottage cheese.
In another pan pour the milk to prepare the rabri / thickened milk.
Bring the milk to a boil. Reduce heat and let simmer till it is reduced to 1/3 the quantity. Add in the sugar and stir till fully dissolved.
In the meantime, transfer the chenna balls into the sugar syrup. Continue to simmer until they swell to double the size (approximately 20 minutes).
Remove the dumplings or chenna balls using a slotted spoon and keep aside to cool.
In a kadai boil 1/2 cup milk. Add in remaining well mashed chenna and cook till the mixture begins to leave the sides.Remove from heat and let cool.
When the milk for the rabri has been reduced to 1/3 the quantity, remove from heat and add in the saffron and cardamom powder. 
Add in the cooked chenna mixture to the milk and continue to cook for 10 - 12 minutes. Remove from heat and let cool.
When cool gently lower the dumplings or chenna balls into the mixture. 
Serve chilled garnished with pistachios, almonds and saffron.


Tips:
1.Once you add the vinegar or lime keep stirring on low flame till the milk curdles completely.
2.The chenna or cottage cheese is washed to remove the taste of the vinegar or lime and also to make it soft.
3.Twist the muslin cloth well to remove water completely.
4.The cottage cheese needs to be kneaded well to make a nice soft dough.
5.The dumplings should not have any crack else they will break on cooking.
6. The sugar syrup should be frothy and of one string consistency before you add in the dumplings. Smear a little syrup on your forefinger. Press it between your thumb and forefinger. Slowly pull. You can see a string form.
7.Use a wide mouthed pot or kadai to make the sugar syrup so that the dumplings fit into it without overcrowding.
7.While serving if the rabri is too thick add in some milk.




03 November 2012

Vendakka Mezhukkupuratti / Okra Stir Fry Kerala Style

Okra / Ladies Finger is one of my favorite vegetable. Venda Mezhukkupuratti is an easy to make side dish for rice.



INGREDIENTS
Tender Okra / Vendakka - 300 gms
Onion - 1 medium size thinly sliced
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/4 to 1/2 tsp (depending on spice tolerance)
Salt - as required
Coconut Oil - 2 tbsp



METHOD
Wash and pat dry the okra.
Chop it into round pieces.
Heat oil in a non stick kadai or pan.
Stir fry the onions till translucent.
Add in the turmeric powder, pepper powder and salt. Stir for 10 secs.
Tip in the okra and stir. Check salt.
Cover and cook on slow flame. Stir in between.
Cook till okra is well cooked and coated with the masala.
Enjoy with rice.

Tips:
Do not add water.
You can slit 2 chillies and add. Remember to remove it before serving.

27 October 2012

Mangalore Buns/ Bhubhus Rotti

Having spent almost 7 years in Mangalore, everything about this place is dear to me. Just love the food be it vegetarian or non vegetarian. After making my favorite Sannas and Neer Dosas, this time I tried the buns. The soft and fluffy buns are a treat with tea/coffee.




INGREDIENTS

Refined Flour - 4 cups
Salt - 1/4 tsp
Baking soda - 1/2 tsp

Ripe banana - 3 (small)
Cumin - 1/2 tsp
Sugar - 1 cup
Curd - 5 tbsp
Ghee - 2 tsp
Oil - for deep frying




METHOD
Sieve the flour, salt and baking soda 3 times.
Powder the sugar and add it to the flour along with cumin and ghee.
Mash the bananas and add it in.
Add the curd 1 tbsp at a time and knead it into a smooth firm dough.
Wrap it in a dry cloth and leave it for almost 6-7 hours.
Make small balls and roll it out like puris but a little thicker.
Heat oil. Fry the buns on medium flame on both sides till golden brown in colour and fluffy.
Transfer it to a plate or sieve lined with kitchen roll.
Serve with tea or coffee.



Tips:
Measure 3 3/4 cup flour and mix first. Add in the rest if required to make a firm dough.
Powder the sugar after measuring it.
Make sure you use only as much curd as required. The water level in the curd differs. Use thick curds. 
Use ripe bananas and add it as soon as you mash it to avoid browning.
Before frying, test if the oil is hot by dropping a piece of the dough. It should fluff and come up immediately.



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11 October 2012

Thenga Mulaku Chamanthi / Coconut Chilly Chutney

Thenga Mulaku Chamanthi is one of my favorites since childhood. I still remember my Grandma making this on the ammi kallu (stone grinder) in a jiffy. It tastes so good with rice or with Kanji (rice porridge).




INGREDIENTS
Grated Coconut - 1 cup
Dry Kashmiri Chilli / Piriyan Mulaku - 4
Garlic / Veluthulli- 3 cloves
Shallots / Cheriaulli - 4
Tamarind/ Valan Puli - size of a garbanzo bean
Curry leaves/ Kariveppila - 4 leaves
Salt - as required
Water - 4 - 5 tbsp



METHOD
Dry roast the chilly for approximately 10 secs.
Mix all the ingredients except water in a dry grinder and grind it.
Add water and grind. Leave it slightly coarse.
Remove, check salt and serve.

Tips:
You can use short dry red chillies instead of Kashmiri Chillies. In that case you will need just 2 nos. Adjust as per tolerance level.


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30 September 2012

Ayala Chuvannulli Curry / Mackerel Shallots Curry

Fresh Mackerel - love them. It is one of the 10 super foods to prevent heart disease. It is an excellent source of Omega 3 fatty acids and minerals which help body prevent heart problems. And if it is a yummy curry like this one I can have any amount of it.



INGREDIENTS
Recipe Source - Shantha Aravindan

Mackerel / Ayila - 3 large cut into 3 pieces
Tamarind / Puli - size of a lime soaked in 2 cups water
Kashmiri Chilli Powder / Piriyan Mulaku Podi - 2 tbsp
Ginger / Inji - 2 tsp finely chopped
Garlic/ Veluthulli - 5 finely chopped
Green Chilly / Pacha Mulaku - 3 slit into 2
Tomato / Thakkali - 1 large roughly chopped
Salt - as required
Shallots / Chuvannulli - 1 cup finely chopped
Curry Leaves / Kariveppila- 1/4 cup finely chopped
Fenugreek Powder/ Uluva podi - 1/4 tsp
Coconut Oil / Velichenna - 2 tbsp



METHOD
Cut and clean the Mackerel. Discard the head. Cut it into 3 broad pieces.
Soak the tamarind in water. Squeeze the tamarind in the water to extract the pulp. Strain and pour it into a wok/ pan.
Add in the chilly powder, turmeric, ginger, green chilly, garlic, tomato and salt.
Slowly add the fish.
Let it come to a boil on high flame. It will take appoximately 5 minutes for the fish to cook after it comes to a boil.
In the mean time, mix the shallots and curry leaves in the coconut oil. Squeeze well with hand and mix for 30 seconds.
Once the fish is cooked add the shallot mixture. Stir slowly. Check salt. Bring to boil for 30 seconds. Remove from flame and tip in the fenugreek powder on top.
Keep it closed for 15 minutes. Serve with rice or even chapathi.


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27 September 2012

Malabar Chemeen Biriyani / Malabar Prawns Biriyani

It's been a while since I cooked prawns. Just avoid it for health reasons. But it is still one of my favorites. Whenever I used to make rice with prawns my usual hassle free recipe is the Prawn Pulao but this time I wanted to try something different. Just love these one pot meals. 



INGREDIENTS

Short Grain Rice / Neychottari - 2 1/2 cups
Cloves/ Grambu - 5
Cinnamon/ Patta - 2" two pieces
Cardamom/ Elakka - 1
Mace/ Jatipathri - 2
Fennel Seeds/ Perumjeerakam  - 1 tbsp
Star Anise/ Thakkolam- 1
Nutmeg /Jathikka - 1/4 piece
Water - 5 1/4 cup (for rice) + 1/4 cup (for masala)
Clarified Butter/Ghee - 2 tbsp

For Marination:
Prawns - 550g (cleaned)
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - 3/4 tsp or as required

For Masala
Onions - 5 medium size thinly sliced
Ginger - 2" long piece
Garlic - 10 cloves
Chilly - 1 (increase as per tolerance level)
Tomato - 3 finely chopped

Coriander Powder - 2 tbsp
Biriyani Masala - 2 tsp
Coriander Leaves - 1/2 cup
Mint Leaves - 3 tbsp
Oil - 2tbsp + for frying onions + for shallow frying prawns
Salt - as required

For Seasoning
Fried Onion - 2 thinly sliced



METHOD

Preparation of Ghee Rice:
Wash and strain the rice.
Measure 5 1/4 cup water and boil it along with the spices - Cloves, Cinnamon, Cardamom, Mace, Cumin Seeds, Star Anise and Nutmeg.
Add salt and bring to a boil.
In the meantime in a kadai/ non stick vessel heat the ghee and fry the rice for 5 minutes. Keep stirring.
Strain and pour in the boiling water into the rice. Stir once slowly. Check salt and close tightly. Lower flame. The rice will be done in 10-15 minutes.

Preparation of masala:
In a small kadai fry the onions and transfer it to a plate lined with kitchen tissue.
Shallow fry half of the prawns for 2-3 minutes. Transfer it to a plate lined with kitchen tissue.
Make a paste of the ginger, garlic and chilly.
Heat oil in a kadai/ wok. Saute the ginger garlic chilly paste.
Saute the onions. Tip in the masalas and saute for 1 minute on medium flame.
Make a paste of half the masala.
Pulse the mixer with 1/4 cup water to remove all the masala in it. Add back the paste along with the water and chopped tomatoes into the kadai and saute till tomatoes are soft.
Add the prawns that has not been fried along with the mint and coriander leaves. Mix well and cook for approx 3 minutes till prawns is cooked.
Now add the fried prawns.

Layering the rice and masala:
Fluff up the rice using a fork.
Layer first with half of the masala then the rice into the kadai. Sprinkle the fried onions.
Transfer the rest of the masala, the rice and remaining fried onions. Close the kadai with a lid and cook on low flame for 10 minutes.
Serve hot with cucumber raitha, pappad, mint chutney and pickle.


Tips:
I prefer to make  a paste of half the masala as I don't like to see too many onions in my biriyani. This is optional.
Only half of the prawns are shallow fried. The uncooked prawns when cooked with the masala gives the distinct flavour to the masala and the rice.

12 September 2012

Tomato Rice

One easy way to get rid of the monotony of having white rice or boiled rice everyday is to make tomato rice. Healthy and yumm.. And the best way to make kids have their share of tomatoes. One tomato is in itself power packed with nutrients. And it is said that Indian tomatoes are the most tasty ones.  I prefer to make something quick and easy on Sundays rather than elaborate meals.



INGREDIENTS
Basmati Rice - 3 1/2 cup

Ghee - 2 tbsp
Split Chickpeas/Chana Dal/ Kadala Parippu - 3 tbsp
Split Black Gram/Urad Dal / Uzhunnu Parippu - 2 tbsp
Cashew Nuts - 12 nos
Cumin Seeds / Jeera - 3/4 tsp
Asafoetida/ Kayam Podi - a pinch
Dry Red Chillies/ Kashmiri Mirch/ Piriyan Mulaku - 2 

Onion - 1 cup finely chopped
Green Chilly- 2 slit
Cloves/ Laung / Grambu - 4
Mace/ Javithri/ Jathipoo - 2
Cinnamon Stick / Dalchini/ Patta - 2 (each 2 inch long)
Ginger - 3 tsp shredded
Curry leaves - 12 leaves
Tomatoes- 3 cups chopped fine
Tomato Puree - 3 cups
Red Chilli Powder - 1 1/4 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Fresh Coriander - 1/2 cup



METHOD
Rinse the basmati rice in cold water. Transfer to a bowl and fill water approx 1 inch above the rice and let soak for 30 minutes. Drain.
Cook the rice in a pan with enough water to cover it. Drain the rice when it is 3/4 cooked.
Heat ghee in a pan. Lower the flame.
Add the chana dal and fry till golden.
Add the urad dal and cashews.
Now add the jeera, asafoetida and red chilly.
Sprinkle in the cloves, cinnamon and mace. Cook till they are aromatic and crackle.
Turn the flame to medium high. Add the onions, ginger and green chilly. Stir till onions turn transparent.
Add the tomatoes,  puree and the curry leaves. Stir well.
Add the chilli powder and turmeric powder. Stir.
Add salt and cook for 10 minutes on low flame.
Check salt, add the cooked rice and toss gently to coat the rice with the tomato mixture.
Add the coriander leaves and fluff up the grains of rice with a fork.
Check salt and remove from fire.

Tips
Make sure you soak the rice well and do not break them while washing.

05 September 2012

Sachertorte - A Viennese Special

Sachertorte is one of the famous and fabulous cake from Vienna. It is an all time favorite chocolate cake. It was invented by Franz Sacher in 1832. It is supposed to be a masterpiece of Austrian cuisine. 
It is a superb, deep, moist chocolaty cake with the glossy ganache. This is a very rich cake - A treat for special occasions.The best part is that it can be prepared a day before as the taste improves if left for a day. 
I prepared this for my Amma's 60th birthday. Love you Amma. Hope you have many many more wonderful birthdays. 


SACHER TORTE
Recipe Source : BBC Food

Unsalted Butter - 140g
Caster Sugar - 115g
Cooking Chocolate - 140g
Vanilla Extract - 1/2 tsp
Eggs - 5 separated
Plain Flour - 55g 
Ground Almonds - 85g

For the topping and icing
Apricot Jam - 6 tbsp
Chocolate - 140g
Double Cream - 200ml
Milk Chocolate - 25g



METHOD
Preheat oven to 180 degrees.
Grease and line a 9 inch round cake tin.
Melt the chocolate using a double boiling method and let it cool.
Cube the butter. Beat it in a bowl until really soft.
Add in the caster sugar. Mix it well in a cake mixer or using a hand mixer until soft, thick and light in colour.
Add the melted chocolate into the butter sugar mixture.
Add in the vanilla extract. Whisk the mixture till well incorporated and colour is even.
Separate the egg white from the yolk.
Add egg yolks one at time into the bowl and whisk.
When the egg yolks are well combined sift in the flour.
Mix in the ground almond. Fold in the mixture well.
In a separate bowl whisk the egg whites on full speed till soft peeks are formed but not dry.
Take about 1/3 rd of the egg white and stir into the chocolate mixture vigorously.
Add in the rest of the egg whites. Fold it into the mixture till well incorporated.
Transfer it into the cake tin. Make sure it does not stick up on the sides. Level it.
Bake for 45 minutes or until it starts leaving the sides and crusty on top.
Let cool. Turn out and remove the paper.
Heat apricot jam in a pan and brush it evenly on top and sides of the cake

To prepare the icing
Break the dark chocolate into pieces.
Heat the cream until piping hot and pour it on top of the chocolate. Mix well till chocolate is melted.
Let cool a bit.
Then pour it on the center of the cake. Tilt the cake to the sides so that the icing flows and cover the cake on all sides. Spread it using an offset spatula.

You can also make icing writing ( I skipped this step)
Break the white chocolate into pieces and melt it using double boiling method.
Transfer it to an icing bag. Pipe 'Sacher' on top and leave to set.




Tips:
Make sure you separate the egg yolks carefully.
To beat egg whites to stiff peaks make sure the bowl is totally dry. Not a drop of water.
Use fresh eggs only. It gives more volume.
Make sure you whisk it to the right point where peaks ar formed as you lift up the beater. If you beat more it becomes dry and breaks into pieces. It will be white and fluffy.
You can make the cake a day in advance and make the icing on the day.
I used the Amul Fresh cream which has only 25% milk fat as we do not get the double cream with 48% milk fat here in my place.


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26 August 2012

Gothambu Payasam - Onam Sadhya Vibhavangal 16

Wishing all my dear friends and readers a Happy Onam! May this Onam bring you lot of happiness and prosperity.

It's been a long break for me from blogging. I know at least some of you have been wondering if I quit blogging totally. Happy to be back.

Onam is just two days away. I am sure everyone celebrating this festival is all geared up to make flower carpets, make a nice feast and of all enjoy totally with family and friends. I would like to share a dessert recipe this time and adding it to my collection of Onam Sadhya Vibhavangal.



Gothambu Payasam / Broken Wheat Kheer
Recipe Source: My mom

INGREDIENTS

Broken Wheat/Kuthiya Gothambu - 2 cup
Water - 8 cups + 1/2 cup

Coconut Milk(First Extract)/Onnam Pal  - 2 cups * see notes 1
Coconut Milk (Second Extract)/ Randam Pal - 4 cups
Jaggery/ Vellam - 600g* see note 2
Salt - a pinch
Cardamom - 4 pods
Sugar - 1 tsp
Ghee - 2 tsp
Raisins/ Kismis - 1/4 cup
Cashewnut - 1/4 cup
Coconut pieces / Thenga Kottu - 3 tbsp



METHOD

Wash and pressure cook the wheat with 8 cups water for 6 whistles. Press it between your fingers and check if it is well cooked.see note 3
Transfer the cooked wheat to a non stick pan/ kadai. Add in the second extract coconut milk. Keep stirring and cook till thick and half in quantity.
Meanwhile melt the jaggery in a pan by adding 1/2 cup water. Stir in between. see note 4
Remove the husk of the cardamom and powder it in a mixer dry jar by adding 1 tsp sugar.  see note 5
Strain and add the jaggery to the wheat mixture and stir well. 
Tip in the cardamom powder.
Keep stirring and the payasam will become thicker. Switch off the flame.
Add in the first extract coconut milk.
Heat a small pan, add ghee and fry the coconut pieces. When it is browned scoop it and transfer to the payasam. 
In the same ghee fry the cashews. When golden brown transfer it to the payasam. Switch off the flame and fry the raisins in the ghee. When it bloats up transfer it to the payasam. see note 6
Pour the remaining ghee into the payasam.
Stir well. It will get thicker as it cools down.
Serve hot or cold.



Tips:
  1. I used 1 1/2 big coconut to extract milk.
  2. This is a moderately sweet payasam .If you wish to make it sweeter add more jaggery approx 750g.
  3. It is very important that the wheat is well cooked. Once you add in the jaggery it will not cook. It should be soft when you press it in between your thumb and index finger. Do not overcook as it tends to stick to the bottom of the cooker.
  4. Jaggery needs to be strained as there will be impurities in it.
  5. It is easier to powder cardamom by adding sugar. Else you will need to powder large quantity.
  6. It is better to switch off the flame and fry the raisins as that heat is enough to fry it else it may get burnt.
Enjoy!!
Hope you haven't missed my Onam Sadhya Series. Click on the links below for all the recipes.


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