Peach Raita

Raita - may call it a sauce or salad and can also be used as a dip , it accompanies anything fried though we prefer to have it with chapathi - Indian bread , or else with rice dishes like Biriyani or Pilaf/Pulao.

Ingredients 

Peach - 1 chopped 

Mint leaves - 1/4 cup chopped 

Green chili - 1 finely chopped 

Yogurt - 1 and 1/2 cup 

Cumin - 1 tsp or use cumin powder (1/2 tsp)  

salt to taste 

Olive Oil - 1 tsp (or else use vegetable oil) 

Method 

* Heat oil in a pan , add cumin followed by chopped Peach , saute for a few seconds. 

* Beat the curd with a spoon , add salt , green chili's , chopped mint leaves and the sauteed peach & enjoy. 

Cheers

TN 

Gulab Jamun

Most Popular Indian sweet , though not that popular in Kerala , we usually make it with the mix available in any Indian store , then its perfectly soft and yummy...but then I wanted to make it from scratch and the first time I made it , I was disappointed as some one warned me not to make it again in this house :(
Then I was reminded of this quote by the same person....

Everything was hard , that Gulab Jamun I made that day and also hard to accept the fact ;) Just Kidding :) :)
Anyways happy that this time it came out nice and soft...
Good that I thought to give it a try once again.

Its because Rose water is an essential ingredient in this sweet that its named Gulab Jamun , as Gulab in Hindi means Rose and Jamun is a Grape like berry fruit seen in India.

Though rose water is an essential ingredient , I didn't have it :( 

Ingredients  

Milk powder - 1 cup
All purpose Flour / Maida - 3 Tbsp
Baking Powder - 1/2 tsp
Warm Milk - 1/2 cup Approx (Use Full fat milk for best results)
Ghee / or use melted Butter - 2 Tbsp
Vegetable oil - for frying

For the Sugar Syrup.

Sugar - 1 and 1/2 cup
Cardamom Powder - 1/2 tsp
Water -  3 cups
Rose water - 1 tsp (I didn't use it)

Method

* Heat sugar and water to make the syrup , the water absorbs all sugar and starts to thicken, boil it till 2 thread forms when pressed between two fingers. Add then Cardamom Powder and Rose syrup (if using)
 (be careful while doing the thread test as it will be very hot , basically it should be thick syrup)

* Mix milk powder , flour , baking powder and slowly add in the warm milk to make it a semi soft dough , it shouldn't be hard nor should be too soft.

* Coat the dough with the ghee or melted butter and keep it covered for some time (20 minutes)

*Make small  ball's with this dough (walnut size) , since these ball's are going to expand and become bigger in size , the ball's should be small.

*Nicely shape'em within your palms after greasing your palm with some ghee. (If there are cracks , it may break while frying)

*Fry'em till they look brown, keep in low heat while frying or else the inner part may not get cooked.

*Immerse the fried balls in to the sugar syrup and keep them in the sugar syrup for at least 45 minutes.

* After an hour , Gulab Jamun absorbs all sugar syrup and becomes soft and sweet & its ready to serve.

Super sweet Indian dessert  Gulab Jamun

I forgot to add a few drops of lime juice to the sugar syrup , though its not traditionally used in this dessert , its said that if added to the sugar syrup , prevents  them from crystallizing.

Notes :
         Do not add more flour to dough , if the dough is more soft and its hard to shape'em , use more milk powder to help shape it.
         Do add a few drops of lime juice to the sugar syrup to prevent'em from crystallizing.



Cheers
TN

Aloo Methi Stuffed Chapathi / Indian Bread filled with Fenugreek leaves and Potato

Almost like Aloo Paratha , I think this one is easy and much more filling than the Aloo Paratha , as there is more of stuffing in here. May also fill them with any other left over sabzi.

Ingredients

For Chapathi 

Whole wheat Flour - 2 cups and more for dusting 

Water - 3/4 cup Approx 

Salt - 1/4 tsp

Oil - 2 tsp 

Method 

* Mix flour with salt , pour water little at a time and mix to make a dough , work with your hands to make it soft and smooth dough or else use a stand mixer (if you have ) , when the dough is firm but soft , coat'em with oil and cover with a damp kitchen towel and keep aside. 

For Aloo Methi 

Fresh Methi Leaves 

Ingredients for Aloo Methi

Fresh Methi leaves/ Fenugreek leaves - 1 bunch chopped

Potatoes - 2 no's boiled and cooked nicely.

Onion - 1/2 medium size onion chopped 

Garlic - 3 cloves finely chopped 

Ginger - 1 table spoon finely chopped 

Cumin seeds - 1 tsp 

Red chili Powder - 1 tsp or use green chili's 2 to 3 no's (I used powder to get that red color) 

Asafoetida/hing - 1/4 tsp

Turmeric Powder - 1/4 tsp

Cilantro/Coriander leaves - 1/2 cup chopped 

Oil - 2 Tbsp

Salt to taste 

Method 

* Heat oil in a pan , add Cumin/Jeera and hing (Asafoetida) , followed by finely chopped ginger and garlic.

* Add in the finely chopped onion and continue to saute'em till the onion looks golden brown.

* Add chopped methi leaves and stir to cook'em (for 5 to 7 minutes in medium heat) add then the Turmeric powder and Red chili Powder and mix well

* Add the well cooked and lightly mashed potatoes and salt to taste and combine all ingredients well

* Add cilantro/coriander leaves and switch  off the heat and let them cool completely. 

To Assemble 

Oil - a few drops for each chapathi. 

Make equal sized balls from the dough ( 6 to 8 no's) and roll'em to make chapathi's , since the chapathi has to hold the sabzi , it shouldn't be very thin. 

Spread the Sabzi on one rolled chapathi and cover it with another one , as shown below. 

I wanted to shape them so I placed a plastic jar to cut the ends off. 

Press the ends lightly with your fingers and place these Stuffed chapathi on a heated Tava/ Iron skillet to cook them , drizzle few drops of oil on each sides.

And its ready , serve'em hot with curd or pickle if you like.

Made Scrambled egg and filled chapathi's with it to pack lunch

A good lunch box Idea too as there is no side dish needed for the same.

The filling shouldn't be hot or else the chapathi may become  soggy and it will be difficult to roll'em

Cheers
TN

Sweet Mint Chutney

A twist to that tangy Mint Chutney , a dollop of yogurt and hot green chili's added to it neutralizes too much sweetness , adjust the measuring scale of ingredients as you want it to be.
An accompaniment to any thing fried , usually a spicy fried snack , may be because Mint helps in digestion.

My mint plant says Cheeeeezzzzzz 

Ingredients -Actually I didn't measure the ingredients :) 

Mint Leaves - 1 cup

Cilantro/Coriander Leaves - 1/4 cup

Yogurt - 3 Tbsp(Approx) 

Green chili's - 2 to 3 no's 

Ginger - 1/4 tsp chopped 

Dates syrup or use Honey or else use sugar - 2 Tbsp (Or less) 

Coconut - 3/4 cup grated 

Salt to taste.

Method 

Grind all ingredients to make a smooth paste.

What else , have it with some snacks like samosa or Kebab. 

Omit that sweet ingredient and make it thick to spread'em in your Burger or sandwich. 

Cheers

TN

Rava Idli

Idli being a star Breakfast in South India , this in any form is acceptable.
Though I prefer the regular Idli , this one here is easy to make , I made it when I woke up late a weekend and was thinking how to satisfy the other two hungry tummy's here as  Oats an Cereals are preferred only during the weekdays.

I otherwise like Masala Idli - which is made with this rava Idle , that's a wonderful snack Item

Ingredients

Rava /Semolina - 1 cup
Curd - 1 cup
Green Chili's - 2 no's finely chopped
Coriander Leaves - 1/2 cup finely chopped
Baking Soda - 1/4 tsp or use Eno Fruit salt - 1 sachet
Salt to taste
May add cashew nuts to this too , I didn't add it

For the seasoning

Oil - 2 Tbsp
Mustard seeds - 1/2 tsp
Chana dal or use Urad dal - 1 tsp
Asafoetida /Hing - a pinch
Ginger - 1/2 inch size finely chopped

Method

* Heat Oil in a pan , pop mustard , add then Chana dal or Urad dal (I used Chana dal) , saute till the dal looks brown.

* Add ginger and saute for a few seconds , and add rava/Semolina , stir rava for not more than 2 minutes.

* Switch off the heat and allow to cool (about 5 to 7 minutes) , add then curd and all other ingredients (Green chili's , cilantro/coriander leaves , Asafoetida , salt , baking soda or Eno fruit salt and cashews (if using)

* Add water little at a time to make batter about ( 1/2 to 1 cup) and keep this aside for 15 to 20 minutes.

* After 20 minutes , rava absorbs all water and you may have to add more water to make it a batter, consistency similar to normal Idli batter.

*Prepare steamer , grease the Idli mould and pour batter on it and steam cook the same for 10 to 15 minutes.

*Serve Hot with any Chutney

Cheers
TN

Kappa Biriyani / Kappa Erachi / Kerala Style - Tapioca cooked with Beef

All set to start the lent for Easter from tomorrow , after enjoying a food oriented Weekend.
Now is the search for Veg recipes in the net along with the search for some houses for rent , as we are planning to shift to a house or townhouses , a little more spacious than an apartment , so that I can be little fruitful by planting some flowers to keep myself engaged and happy.....As spring has almost started I guess , the climate is fine , Bikers and skaters on the road and am so happy to walk without wearing that heavy jacket and snow boot...
To satisfy our urge to eat Non veg before the start of the lent , we decided to make this Kappa with Beef , a typical Kerala style preparation of Yucca Root or Tapioca with Beef , in some places (Middle Kerala ) they call it Kappa Biriyani.

Its basically mixing well cooked Yucca root or Tapioca with Cooked beef with its stalk.
There are different ways to prepare the same , in my place we add dry roasted coconut and in some other places they add eggs to it , but this one here is very simple , an Angamaly style Kappaerachi, this time its the soccer man who is cooking this dish and me just assisting him....

I remember  the first time when he came to help me in the kitchen , I noticed him going to the wash room a couple of times while cooking and out of curiosity I went behind him and saw him washing his face.....when asked , he told me his concern , that too much heat is bad for the skin and I got something to laugh for the whole day...perhaps something I comment and laugh often when ever we meet a newly married couple.

so this time Main cook assures everything is chopped and kept ready , as his deal is that he'll be present just to prepare the dish....fine for me....at least sometimes we need a change , it is so good to taste food , someone else cooks for us...

Ingredients 

For Kappa/Yucca root - to cook Tapioca / Yucca root

Yucca root/Tapioca /Kappa - We took 3 medium sized (almost 1/2 kg when chopped) 

Salt - to taste 

Turmeric - 1 tsp

For Beef - To Marinate

Beef - Little less than 1/2 kg - chopped and cleaned 

Minced Garlic and Minced Ginger - 1 Tbsp each 

Crushed Pepper - 1 Tbsp

Oil - 1 Tbsp (I used Coconut Oil , may use any other oil) 

Meat Masala Powder - 1 Tbsp - (Ingredients given below)

Turmeric Powder - 1 tsp

Vinegar - 2 Tbsp or use  lime juice 

Other Ingredients 

Onion - 2 medium sliced 

Garlic - 3 to 4 cloves 

Ginger - 1 inch piece 

Green Chili's -  2 no's 

Curry leaves - 2 springs (I didn't use)

Coriander Powder - 2 Tbsp

Red Chili Powder  - 1 Tbsp

Meat Masala Powder - 1/2 Tbsp

Coconut Oil - 3 Tbsp (Or use any other oil) 

Mustard Seeds - 1 tsp

Dry Red chili's - 2 no's crushed 

Salt to taste.

Method 

*Marinate the beef pieces with the ingredients given under marination , for atleast 30 minutes and cook it till done (I usually pressure cook beef till just 1 whistle ,  if cooked open , we get less stalk from it) Keep the cooked meat aside. 

* Boil the chopped yucca root/ tapioca with turmeric powder and salt , until its well cooked (Cooking time defers ) it took almost 30 to 40 minutes after boiling ,  for'em to cook. Make sure there is enough water to cover the tapioca/Yucca Pieces.Once cooked switch off the heat.

*In a large pan, heat oil , pop the mustard seeds first and add the dry red chili's and curry leaves (if using) add in the crushed ginger , garlic and green chili's and saute for a few seconds.

*Add sliced onion and saute till the onions turn golden brown , add in the Masala powder , coriander Powder , red chili powder and saute for 2 minutes in low heat.

*Add then the cooked beef with its stalk (at least 2 cups) and mix everything well.

* Then add the cooked tapioca/Yucca Pieces to the meat and stalk, keep the heat in medium to low heat and stir well.

* Cook in low heat and stir till all ingredients are nicely mixed and looks good ;) almost 5 to 7 minutes after adding the Yucca root pieces , the mashed roots then absorbs the stalk along with the flavor from the beef.

Kappa Biriyani is now ready.

Steaming Hot Yucca root & Beef Mix...

Notes:

For  a less complicated-  Kerala Style Meat Masala

Dry Roast the following spices 

Fennel Seeds - 2 table spoon  
Pepper corns - 4 to 6 
Cinnamon stick 2 small stick
Cloves - 3 to 4 no's 
Cardamom - 5 to 6 no's 

Powder these after roasting and store in an air tight container.

Will upload another method of Kappa Biriyani / Yucca with Beef with dry roasted Coconut after Easter :) 

Cheers

TN

Singapore Rice Noodles

This is one of my friends favorite dish and it was she who introduced this dish to us , while in a Chinese restaurant , I tasted Rice Noodles for the first time , but then it had a texture similar to Idiyappom A kerala Style Rice noodles that we make with Rice Flour , but that's a break fast dish which taste totally different.

I felt that Singapore Rice Noodles has some Indian taste and that's from the Curry Masala that they add as seasoning to it and that's why most Indian would prefer this dish.I didn't buy a Curry Masala from the Asian store as I thought I'll try with the usual masala powder that I make at home , but still for that authentic taste of Singapore Rice Noodles you'll have to buy the Curry Powder along with this Rice Noodles from any Asian store.

If you haven't tried this dish , do try it from a Chinese Restaurant , most of'em will have this in their Menu and then when you want to try it out at home , do check this recipe here :)
it was good trust me

Another Main Ingredients in this recipe is Bean Sprouts , which I didn't use because someone in my family doesn't like it , you'll get them in the Asian store or else use Chinese Cabbage as I did.

For the Singapore Rice Noodles you will need

Rice Noodles - I used 1 packet , which need to be soaked in warm water for at least an hour.

Chicken Breast Pieces - 1 cup , cut in long slices (Julienne)
Shrimp - 1/2 cup
Eggs - 2 no's
Curry Powder - 2 table spoon (I used regular Indian spice mix or may use any spice mix/all spice  you like or any noodle taste makers you get with the packed instant noodles)
Soy Sauce - 2 table spoon
Ginger Minced - 1 Table Spoon
Garlic - 2 Table Spoon
Green Chili / Hot Chili Pepper - 2 no's sliced
Onion - 1 medium sliced
Carrot - sliced length wise (optional)
Green Onion -  diagonally cut in to an inch length
Chinese Cabbage or else use Bean sprouts or else use both - 1 cup approx.
Red and Yellow Bell Pepper -1/2 of one each,  sliced length wise
Cilantro/ Coriander leaves - 2 to 4 table spoon. (For garnishing -optional)
Oil - I used Vegetable oil 3 to 4 Table spoon (I think they use Peanut Oil )

Method

* Soak the Rice Noodles in water for an hour , drain it and sprinkle some curry powder and drizzle some oil to this noodles , and mix the rice noodles with your hands , keep aside.

*Beat egg with a pinch of salt , heat 1 Table spoon oil and scramble the egg until just set and keep aside.

* Heat 2 Table spoon oil and fry chicken pieces with a pinch of salt till done (until the pieces are no more pink) , add in the shrimp and cook till done (almost 5 minutes after adding the shrimp )

* Heat the rest of the oil and saute first the garlic , ginger chopped and green chili's /pepper  , followed by the sliced onion and carrot sliced or shaved ,saute for 5 minutes in medium heat till the onion turns translucent.

* Add in the rest of the curry powder , and add all the other vegetables (other than the leaves - cilantro/coriander leaves and scallions/Green Onion)  saute for 1 minute

* Add in the soaked rice noodles and the fried chicken , shrimps and scrambled eggs , use two spoons or fork to mix everything well.

* Add in the soy sauce and cook for 7 to 10 minutes in medium heat till the noodles are cooked and everything is mixed well.

* Garnish with cilantro/ Coriander leaves and green onion.

*Serve hot

Cheers
TN