Pachakkaya Chemeen Paalu curry

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Ingredients:-

  1. Kudampuli/ Gamboge – 2 small pieces, soaked in 1/4 cup of hot water for 30 minutes
  2. Prawns – 250 grams or 10 big numbers ( divided into half from the middle & cut into smaller pieces)
  3. salt to taste
  4. Greenchilly – 1 number, slit
  5. Ginger – 1 tbsp. + 1/2 tsp. ; divided
  6. Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
  7. Coconut oil – 1 tbsp. + 1 tbsp.; divided
  8. Mustard seeds – 1/2 tsp.
  9. Fenugreek – 1/4 tsp.
  10. Shallots – 3/4 cup, thinly sliced
  11. Garlic – 5 big cloves; chopped
  12. Curry leaves – a few
  13. Kashmiri chilli powder – 1 heaping tsp.
  14. Tomato – 3/4 cup; chopped
  15. Raw banana/ Plantain – 1.5 cups
  16. Water – as needed
  17. Thick coconut milk – 3/4 cup

Method:-

  1. Cook the prawns adding 1/4 tsp. of turmeric powder, 1/2 tsp. of salt, 1 tbsp. of ginger, greenchilly, gamboge and the water used for soaking the gamboge. Bring to a boil & cover cook on low heat for 15 minutes. Allow the water to almost completely evaporate from the prawns. Remove the gamboge pieces from the cooked prawns.
  2. In a wok, heat 1 tbsp of coconut oil & splutter the mustard seeds.  Add the fenugreek seeds and cook them for a minute. Stir in the curry leaves, shallots, garlic, 1/2 tsp. of ginger & fry till they turn golden brown in colour.
  3. Add 1/2 tsp. of turmeric powder and 1 heaping tsp. of chilli powder and cook for a minute on low heat.
  4. Stir in the tomatoes and cook till they turn mushy.
  5. Throw in the chopped green bananas and mix. Add 1 cup of water and 1 tsp. of salt. Bring the mixture to a rolling boil and cover cook on low heat for 20 minutes.
  6. Add the prawns and cover cook on low heat for 2 more minutes. Finally add the thick coconut milk and remove from heat.
  7. This curry goes well with rice.
Posted in Seafood, Traditional Kerala dishes | Leave a comment

Prawn Mulaku curry

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Ingredients:-

  1. Prawns – 500 grams
  2. Coconut oil – 1 tbsp. + 1 tbsp.;divided
  3. Shallots – 1/2 cup; thinly sliced
  4. Greenchilli – 2 numbers; slit
  5. Curry leaves – a few
  6. Garlic – 2 big cloves; chopped
  7. Ginger – 1/2 tbsp; julienne
  8. Turmeric powder – 1/4 tsp.
  9. Kashmiri dry red chillies – 24 numbers or 50 grams; soaked in hot water for 3-4 hours, deseeded and ground to a smooth paste
  10. Gamboge – 2 medium pieces soaked in 1/2 cup of hot water
  11. Water – 1 cup
  12. Powdered fenugreek – 1/4 tsp.
  13. Salt to taste

Method:-

  1. Heat 1 tbsp. of coconut oil in a manchatti. Add the sliced shallots, greenchillies, curry leaves, garlic and ginger. Fry till golden brown in colour. Add the turmeric powder and cook for a minute on low heat.
  2. Stir in the chilli paste and cook for 5 minutes on low heat till the oil starts to separate.
  3. Add the gamboge along with the water it was soaked in, water, salt and fenugreek powder and bring the mixture to a rolling boil.
  4. Add the prawns and cover cook on low heat for 20 minutes.
  5. Finally add 1 tbsp. of coconut oil and a few curry leaves and remove from heat.
Posted in Seafood, Traditional Kerala dishes | Leave a comment

Vellarikka or Indian cucumber pulisseri

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Ingredients:-

  1. Indian cucumber chopped  – 2 cups
  2. Water – 3/4 cup
  3. Greenchilly – 1 number;  slit
  4. Red chilly powder – ¼ tsp
  5. Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
  6. Very sour tomato – 1/4 cup; chopped
  7. Thick curd at room temperature– 2 cups (beaten in mixie)
  8. Sugar – ½ tsp / as needed
  9. Salt to taste

For the coconut paste:-

  1. Grated coconut – 1 cup
  2. Cumin seeds – 1 tsp.
  3. Turmeric powder – 1/4 tsp.
  4. Salt – a pinch
  5. Water – 2 to 4 tbsps.

For tempering:-

  1. Coconut oil – 2 tbsps.
  2. Mustard seeds – ¾ tsp
  3. Fenugreek seeds/ uluva – 1/4 tsp.
  4. Dry red chilly – 2 split
  5. Curry leaves – 1 sprig

 

Method:-

  1. Cook the cucumber pieces with red chilly powder, 1/4 tsp. of turmeric powder,slit greenchilli and 1/4 tsp salt adding 3/4 cup of water. Let boil. Lower heat and cover cook for 10 minutes.  Add the chopped tomato and cook for 5 more minutes.
  2. Grind the coconut, cumin seeds, salt and turmeric powder together to a very fine paste adding very little water.
  3. Add the coconut paste to the cooked veggies and cook on low heat for 2 minutes.
  4. Beat the curd in your mixer adding salt and turmeric powder.
  5. Add the well beaten curd to the cooked cucumber mixture and keep stirring on low heat till the gravy is heated through and starts to bubble (remove from heat when u see steam coming out of your ladle). Remove from heat immediately, otherwise it will curdle.
  6.  Add sugar as needed to balance the flavors.
  7. Season with mustard seeds, fenugreek seeds, dry red chillies and curry leaves.

Note:- You do not have to add tomato if the curd you use is sour. You can use green mango instead of tomato.

Posted in Traditional Kerala dishes, Vegetarian gravy for lunch | Leave a comment

Koorka or Chinese potato Upperi

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Ingredients:-

  1. Koorka – 3 cups; chopped
  2. Water – 3/4 cup
  3. Salt – to taste
  4. Turmeric powder – 1/4 tsp.
  5. coconut oil – 2 tbsps.
  6. Onion – 1 medium; finely chopped
  7. Shallots – 1/2 cup; coarsely chopped
  8. Garlic – 1 big clove
  9. Coconut cuts – 1/4 cup
  10. Curry leaves – a few
  11. Kashmiri chilly powder – 1 heaping tsp. or even more

Method:-

  1. Combine the koorka with 3/4 cup of water, 3/4 tsp. of salt and 1/4 tsp. of turmeric powder in a pressure cooker. Cook for 2 whistles on high heat. Open the pressure cooker once the pressures subside. Cook till dry.
  2. Pound the shallots and garlic together.
  3. Heat oil in a wok. Add the pounded shallot mixture, chopped onions, coconut cuts, curry leaves and fry till they turn golden brown in colour. Add salt and chilly powder. Cook for a minute on low heat. Stir in the cooked koorka and cook for 2 minutes on medium high heat.
Posted in Stir fry, Traditional Kerala dishes | Leave a comment

Creamy Tomato and spinach pasta

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Ingredients:-

  1. Pasta – 1.5 cups
  2. Oil – 1 tbsp.
  3. Garlic – 1 big clove; minced
  4. Onion – 1/4 cup; finely chopped
  5. Spinach – 1 cup; coarsely chopped
  6. Tomato pasta sauce ( I used Preggo traditional Italian pasta sauce) – 190 grams
  7. Cooking cream – 1/2 cup
  8. Water- 1/4 cup
  9. Fresh basil – 2 tbsps; coarsely chopped
  10. Olives – 1 tbsp; chopped
  11. Cheddar cheese – 1/3 cup; grated
  12. Salt and pepper powder – to taste

Method:-

  1. Cook the pasta in boiling salted water for 10 minutes. Drain water from the pasta and set the cooked pasta aside.
  2. Heat oil and add the garlic. Fry for a minute and then stir in the chopped onions. Cook till the onion turns translucent. Add the spinach and cook for 2-3 minutes on medium high heat.
  3. Add the pasta sauce, cooking cream, olives, basil, grated cheese, salt, pepper powder and the cooked pasta. Mix for 2 minutes and serve hot.
Posted in Continental, pasta | Leave a comment

Dates and chocolate chip cake

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Ingredients:-

  1. Dates – 1 cup; seeded and chopped finely
  2. Baking soda – 1/2 tsp.
  3. Boiling water – 1/2 cup
  4. Plain flour –1 cup
  5. Baking powder – 1/2 tsps.
  6. Salt – a pinch
  7. Butter – 100 grams; softened
  8. Castor sugar – 1/2 cup
  9. Brown sugar – 1/4 cup
  10. Eggs – 2 numbers, medium
  11. Vanilla essence – 3/4 tsp.
  12. Walnuts– 1/4 cup; coarsely crushed

For the topping:-

  1. Chocolate chips – 1/3 cup
  2. Butter – 1.5 tbsps.; chilled
  3. Brown sugar – 2 tbsps.
  4. Plain flour – 2 tbsps.

Method:-

  1. Preheat the oven to 180C.
  2. Add baking soda and the chopped dates to boiling water. Keep this mixture aside for 1-2 hours.
  3. Sift together the plain flour, salt & baking powder.
  4. Beat together the softened butter, castor sugar and brown sugar for 10 minutes with a hand mixer till light and fluffy.
  5. Beat in the 2 eggs, one by one and beat well after each addition.
  6. Beat in the vanilla essence.
  7. Fold in the dry flour mixture alternated with the dates mixture.  Fold in teh walnuts.
  8. Pour the batter into a prepared 8″ cake tin. Combine the topping ingredients and sprinkle it over the batter.
  9. Bake at 180C for 35-40 minutes. Let cool completely.
  10. Cut the cake into wedges, prick each wedge with a fork and soak with hot toffee sauce. (Mix together 1 tbsp. of butter, 2 tbsps. of brown sugar and 3 tbsps. of cream in a medium sauce pan and cook till the sauce thickens).
Posted in Baking, Cake, Chocolate, Continental | Leave a comment

Jackfruit filling for ela ada and kozhukatta

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ela ada and kozhukatta

Ingredients:-

  1. Finely chopped ripe jackfruit (varikka chakka) – 1.5 cups
  2. Jaggery – 1/2 cup
  3. Sugar – 2 level tbsps.
  4. Water – 2 tbsps.
  5. Grated coconut – 1 cup
  6. Powdered cardamom – 3/4 tsp.
  7. Cumin powder – a small pinch
  8. Ghee – 1 tsp.

Method:

  1. Mix together the grated jaggery, sugar and water in a wok. Cook till the mixture bubbles and thickens.
  2. Add the chopped jackfruit and mix till dry. Add the grated coconut and cook further for 1 more minute.
  3. Finally add ghee, cumin and cardamom powders and switch off heat. Let cool completely to room temperature.
  4. Use this as a filling for ela ada/kozhukatta.
Posted in Breakfast / Dinner, Lakshmi Nair recipes, Steamed palaharams, Traditional Kerala dishes | Leave a comment

Cheesy tomato cups

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Ingredients:-

  1. All purpose flour – 3/4 cup
  2. Red chilly flakes – 1/2 tsp.
  3. Dried oregano – 1/2 tsp.
  4. Baking powder – 1/2 tsp.
  5. Salt – 1/4 tsp.
  6. Egg – 1 number
  7. Milk – 1/4 -1/2 cup
  8. Parmesan cheese – 1/4 cup + for sprinkling on top
  9. Cheddar cheese – 3/4 cup
  10. Olives – 2 tbsps; chopped
  11. Sweet corn – 3 tbsps.
  12. Capsicum – 2 tbsps.; chopped
  13. Pizza sauce – as required
  14. Fresh basil – as needed

Method:-

  1. Preheat the oven to 180C.
  2. Mix together the plain flour, baking powder, red chilly flakes, oregano and salt in a medium mixing bowl. Make a well in the center and add the egg. Mix the egg with the flour mixture. Add the milk little by little and mix with a wooden spoon till you get a sticky dough of dropping consistency. Add the corn, olives, capsicum,. 1/4 cup of Parmesan cheese and cheddar cheese.
  3. Grease paper cups with oil using a baking spray. Drop 1 heaping tbsp. each of the batter into the paper cups. Spread 1 tsp. of pizza sauce over the batter in each cup. Sprinkle parmesan cheese and place a basil leaf over the pizza sauce.
  4. Bake at 180C for 20 minutes.
  5. Serve warm.
Posted in Baking, Bread, Continental, Uncategorized | Leave a comment

Chakkapori / jack fruit fritters

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Ingredients:-

  1. Jackfruit flesh pieces/ Varikka chakka chula – as required
  2. Maida – 1/2 cup
  3. Cornflour – 1/2 cup
  4. Sugar – 5 level tbsps.
  5. Salt – 1/2 tsp.
  6. Turmeric powder – 1/2 tsp.
  7. Water – 1/3 cup
  8. Baking powder – 1/2 tsp.
  9. Egg – 1 medium
  10. Oil/ghee/ combination of both – as required for deep frying

Method:-

  1. Remove the seeds from each chakka chula keeping it intact.
  2. Combine the ingredients from 2 to 9 to make a batter that is neither too thick nor too thin. The batter should be thick enough to coat the jack fruit pieces well.
  3. Heat oil/ghee for deep frying . When the oil becomes really hot, reduce heat to a minimum and slide the jack fruit pieces into the hot oil after coating them well with the batter. Increase heat to medium and fry till golden brown and crisp.
  4. Drain on paper towels.
  5. Serve hot.
Posted in Fried, Lakshmi Nair recipes, snacks, Traditional Kerala dishes | Leave a comment

Jack fruit seeds Burfi

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Ingredients:-

  1. Jack fruit seeds – 7 numbers
  2. Cream or milk – 1/4 cup
  3. Maida – 1 tbsp.
  4. Besan/ Chickpea flour – 1 tbsp.
  5. Sugar – 1 cup
  6. Ghee – 1 heaping tbsp.
  7. Cardamom powder – 1/2 tsp.

Method:-

  1. Clean the jack fruit seeds and scrape the brown skin. Cook the seeds in a cooker adding some water. Simmer for 5 minutes after the first whistle. Open the cooker after the pressures subside. Grind to a smooth paste adding little water.
  2. Combine the jack fruits seeds paste with cream/milk, maida, gram flour and sugar in a broad non-stick pan. Cook on medium heat till the mixture starts to leave the sides of the pan. Add ghee from time to time. Finally add the cardamom powder and transfer the mixture to a greased plate. Mark shapes when partially set.
  3. Separate the pieces when fully cooled down to room temperature.
Posted in Lakshmi Nair recipes, Sweets | Leave a comment