Pudalangai Chutney

PUDALANGAI CHUTNEY

Ingredients:

pudalangai (snake gourd) - 1 (chopped)

garlic - 10 pods (chopped)

small onion - 1/2 cup (chopped)

tomato - 1 (chopped)

tamarind - size of 1/2 lemon

coconut grated - 4 tsp

green chillies - 4 - 5 (chopped)

oil - 5 tsp

mustard seeds - 1/4 tsp

curry leaves - 10 

salt to taste

Method:

- add 2 tsp of oil in a pan

- add the chopped pudalangai, and onion

- fry till the onion is transparent

- now add in  tamarind, garlic, salt, tomato and green chillies

- keep frying  till its cooked 

- when its cooked allow them to cool and then grind to a fine paste

- in anothr pan add oil

- add the mustard seeds and curry leaves

- fry for 2 mins

- now add in the ground mixture, fry and then serve.

Mango Thokku for Mango Rice

MANGO THOKKU FOR MANGO RICE

I should say thanks for this recipe because it just helped me to satisfy my taste buds towards tangy taste. Though the procedure was a long and lengthly one for making the powder and other pre preparations, I would say its worth trying. 

I did try this recipe the same way and with same set of ingredients and could store a large quantity. But, I made a small change here, I just changed the way the mango was used. I simply grated the mango and didnt cook and mash them. Thats the only difference. 

For people who have the tangy taste buds, this recipe is a feast.

Ingredients:  2 Raw/Green  Mango

For Masala Powder:
2 Tbsp Peanuts
3 Tbsp Dried Shredded Coconut
1 1/2  Tbsp White Sesame Seeds
2 Inch Stick Cinnamon
1 Tbsp Pepper Corns
1/2 Tbsp Cumin
2 1/2 Tbsp Channa Dhal/Split Chick Peas
1/2 Tsp Fenugreek Seeds
2 Fist Full Dried Red Chilly
12 Pods Garlic (Optional)
6 Sprigs Curry Leaf
1/2 Tsp Hing/Asafoetida

For tempering:
1 Tbsp Mustard Seeds
1/2 Tsp Hing/Asafoetida
1 Tbsp Turmeric Powder
1 Tbsp Dried Shredded Coconut
10 Red Chilly
3-4 Sprigs Curry Leaf
1/4 Cup Sesame Oil
1/4 Cup Sunflower Oil
Salt to taste

Method:

Masala Powder: 

• Heat a wok on medium flame dry roast 2 1/2  tbsp channa dhal once its golden brown reserve on a plate and dry roast 2 tbsp peanuts once that turns light golden in color reserve in the same plate dry roast sesame seeds once it splutters reserve in the plate dry roast pepper corns cumin fenugreek and cinnamon and reserve in the same plate dry roast 3 Tbsp dried coconut when it turns light brown in color reserve in the plate dry roast 2 fist full dry chilly and reserve in plate dry roast curry leafs and garlic for few minutes and reserve in the same plate lastly dry roast 1/2 tsp asafoetida and reserve in the plate allow all the ingredients to air dry before grinding to a powder.
• Basically all ingredients should be dry roasted separately all the ingredients have different cooking timing.   
• Once all the dry roasted ingredients have cooled add to a mixer jar and grind to a fine powder.

Method:

• Peel the mango chop into cubes wash and place in a bowl which can fit inside pressure cooker.
• Add 1/3 cup water to the mango and steam cook inside pressure cooker for 5 to 6 whistles the mango will go mushy.
• In  a wok add oil bring to a boil fry the peanuts till golden in color drain and reserve in a plate. in the same oil add mustard seeds allow to splutter add 1/2 tsp asafoetida 10 red chilly fry a bit add 2 to 3 sprigs of curry leaves and turmeric powder fry for a second.
• Add the mango pulp to the oil and fry a bit add the prepared masala powder and fry the mango on low heat till oil surfaces.
• Add the peanuts and salt must be a bit extra fry for 2 more minutes.
• Allow to cool and store in air tight container.

Source:

Vidya's cooking

Peas Pulao

PEAS PULAO

Ingredients:

Rice - 1 cup

green peas - 1/4 cup

jeera - 1/2 tsp

salt to taste

ghee - 2 tbsp

curry leaves - 10

bay leaf - 1 

cloves - 2 

cinnamon stick - 1 "

Method:

- soak rice for 10 mins

- drain the water and keep it aside

- in a pan add ghee

- add the bay leaf, cinnamon, cloves and curry leaves

- fry for 2 mins

- add the cumin seeds and peas

- add the rice and fry for a min

- now add in the water and salt 

- give it a mix and allow them to cook

- serve.

Kerala Aapam Batter (With Yeast)

AAPAM BATTER WITH YEAST 

(KERALA STYLE)

Ingredients: 

raw rice (paccha arisi) - 1 cup

grated coconut - 1/2 cup

cooked rice - 1/2 cup

sugar - 1 tbsp

yeast - 1/2 tsp

luke warm water - 1/4 cup

Method:

- soak rice for 4 - 6 hrs

- mix yeast and sugar in luke warm water and allow it to prove for 10 mins

- start grinding the rice 

- when its half done add the cooked rice, grated coconut and yeast mixture

- grind to a fine paste

- add some salt and allow that to ferment

- usually takes 3 - 4 hrs

- but better to leave it to ferment for 6 - 8 hrs

- then add some water to the batter to make it thin if required to make perfect crisp aapams.

Valaipoo Vadai

VALAI POO VADAI

Ingredients:

banana flower - 2 cups (Cleaned)

channa dal (soaked) - 1.5 cup

red chillies - 6

saunf - 1 tsp

pudina leaves - 1 tsp

hing - 1 pinch

salt to taste

corriander leaves - 1 handful (chopped)

oil - to deep fry

Method:

- grind valai poo, chana dal, salt, saun, hing, pudina leaves and corriander leaves to a coarse paste.

- heat oil in a pan

- take a small ball of the ground mixture and flatten them a little bit

- drop them in the oil and fry in slow flame

- cook till they turn crisp and serve.

Tomato Rasam

TOMATO RASAM

Ingredients:

tomato - 1

tamarind - size of 1/2 lemon

garlic - 4 pods

corriander leaves - a handful 

salt to taste

oil - 1 tsp

mustard seeds - 1/4 tsp

rasam powder - 1 tsp

Method:

- grind tomato, tamarind, salt, garlic to a fine paste

- in a pan add oil

- add the mustard seeds and add in the ground paste

- add in some water and bring it a good boil

- now add in the rasam powder and corriander leaves

- give it a mix

- allow that to boil for 2 mins and switch off the flame.

- Serve

Coconut Milk

COCONUT MILK

Ingredients:

coconut grated - 1 cup

water - 1 cup

Method 1:

- grind coconut and water to a fine paste

- strain 

- Its ready to use.

Method 2:

- add hot water to the grated coconut

- and allow that to rest for 2 mins

- now strain and its ready to use.

Chicken Briyani - With Ground Masala

CHICKEN BRIYANI - WITH GROUND MASALA

I used all the ingredients in the recipe, but cooked it in my own method. 

Ingredients:

Chicken - 1 kg

Rice - 1 kg

onion - 1 (chopped)

tomato - 3 (chopped)

salt to taste

thick coconut milk - 1 cup

Ginger Garlic paste - 4 tbsp

small onions - 1 cup

Red chillies - 20 (less spicy ones)

star anise - 2 

bay leaf - 2 

cardamom - 10

cloves - 10

cinnamon - 2"

pudina leaves - 1/2 cup

corriander leaves - 1/2 cup

curd - 1 cup

oil - 1/2 cup

ghee - 5 tbsp

juice of 1 lemon

Method 1 (Chef Jacob Method) :

- soak rice in water for some time

- grind 1/2 of small onions to a fine paste

- grind the rest of the small onions along with 1 cinnamon, 4 cloves and 4 cardamom and the red chillies to a fine paste.

- add ghee (Chef used ghee for the entire recipe) 

- add  the star anise, 6 cardamom, 6 cloves, 1 cinnamon stick and bay leaf

- add chopped onions and fry

- add the tomatoes and ginger garlic paste and fry

- now add  the chicken and the onion paste and fry for 2 - 3 mins

- now add in the onion chilli paste and fry

- now add in the curd, salt and keep frying

- add corriander leaves and pudina leaves

- add in the lemon juice and mix well

- add in the rice and mix well

- now add in the water which is twice the amount of rice

- and also add in coocnut milk

- mix well and cook 

- Serve.

Method 2 (My Method) :

- soak rice in water for some time

- grind 1/2 of small onions to a fine paste

- grind the rest of the small onions along with 1 cinnamon, 4 cloves and 4 cardamom and the red chillies to a fine paste.

- add oil (Chef used ghee for the entire recipe) 

- add  the star anise, 6 cardamom, 6 cloves, 1 cinnamon stick and bay leaf

- add chopped onions and fry

- add the tomatoes and ginger garlic paste and fry

- now add  the chicken and the onion paste and fry for 2 - 3 mins

- now add in the onion chilli paste and fry

- now add in the curd, salt and keep frying

- add corriander leaves and pudina leaves

- add in the lemon juice and mix well

- and also add in coocnut milk

- mix well and cook till the chicken is half cooked

- Let the gravy in the chicken be that way. Do not reduce it

- in a big pan add water and bring it a boil

 - add a tsp of oil and now add in the soaked rice

- bring it a boil for 2 mins

- when the rice is half cooked, strain the water 

- now add the rice to the chicken  gravy

- and then add in the ghee

- mix well

- and allow that to cook for 10 mins on a covered vessel

- remove from fire and allow that to rest for 10 mins

- now mix it from the bottom.

- Serve.

Source:

Chef Jacob

Lemon Sevai

LEMON SEVAI

An easy breakfast for us and the kids.. my daughter's another lunch box food!!

Ingredients:

sevai - 1 pac

onion - 1 (chopped)

green chillis - 4 (Slit)

juice of 2 lemon

salt to taste

turmeric powder - 1/4 tsp

curry leaves - 1 sprig

oil - 5 - 6 tsp

mustard - 1/2 tsp

urad dal - 1/2 tsp

chana dal - 1/2 tsp

Method:

- cook sevai as how its instructed on the packet

- in a pan add oil

- add the mustard seeds, chana dal, urad dal

- curry leaves and green chillies

- fry onion till transparent,

- add salt and turmeric powder

- add the lemon juice and add the sevai in

- mix well and serve

Vegetable Poha

VEGETABLE POHA

This is another lunch box item for my daughter. Its very easy to prepare and nutritious too!!!!!!

Ingredients:

poha - 1 cup (thick)

carrot,beans, peas, potato, cauliflower - 1/2 cup (chopped and boiled)

onion - 1 (chopped)

tomato - 1/2 (chopped)

salt to taste

turmeric powder - 1/4 tsp

green chillies - 2 (slit in between)

cinnamon - 1"

oil - 2 tbsp

Method:

- soak poha in water for 3 mins

- in a pan add oil

- add cinnamon and onions

- fry til transparent

- add tomatoes and fry

- now add the green chillies, turmeric powder and salt

- add the boiled vegetables and corriander leaves

- covr and cook for 2 mins

- drain poha and squeze out the water

- now add them to  the pan and mix well

- allow that to cook in a covered pan for 2 mins

- serve 

Ragi Sweet Semiya

RAGI SWEET SEMIYA

Hi all ...

Thinking and deciding what to cook for my daughter for school is a big thing. I tried this recipe once when she was at home and she loved it. Later this has become one of her snack to school. 

Ingredients:

Ragi semiya - 1 pac

grated coconut - 1/4 cup

ghee - 1 tsp

sugar - 5 tsp

elachi powder - 1/2 tsp

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Method:

- soak  the semiya in water for 3 mins

- now drain the water and steam cook in a idli cooker for 5 - 6 mins

- allow that to cool

- add the sugar, elachi powder and grated coconut

- add  the ghee and mix well.