RAW PEPPER’N’BROCOLLI SOUP


Raw pepper is the fresh green pepper before

processing to black pepper .

Lovely, green tiny corns attracted me when,i

went for my vegetables and fruits shopping to

my favourite exotic store.

To my knowledge, these peppers are used in

making pickle or stir fries.

This time, i combined it with broccoli to make

soup.

This pepper is rich in VitaminK,

antioxidants,aids in fat loss and many other

nutrients if you do a specific search.

Broccoli too, has many nutrients you require to

keep you healthy.

Looks lovely and green,but one which keeps

your nose up ,is rich in calcium,aids to detox,

and boosts your immune levels.

So, compulsorily include in your diet.

To the recipe now

INGREDIENTS

1 cup broccoli florets

1 tblsp raw pepper

2-3 roasted garlic

1 roasted onion ( saute in oil till brown)

Lemon juice

Salt to taste

METHOD

Cook all the ingredients except the garlic cloves

and onion.

Once the brocolli is cooked ,drain the liquid

into the soup pot,and blend

all the veggies ,with onion and garlic to a

smooth paste.

Mix in the paste,with the drained stock.

Adjust, the amount of soup you need by adding

water.

Add lemon juice .

Serve hot .

You could add a little cream if you like.

Note:Always add lemon juice after

removing from fire.

GREEN TEA CUPCAKES WITH LEMON CREAM


There are lot of recipes with matcha tea in

cupcakes and desserts. This time I tried with

the normal green tea . You can use any flavour

you like .Nuts like pistachio, pumpkin seeds can

be added.Can be served with cream / without

cream.

To the recipe now

INGREDIENTS

2 green tea bags dipped in 3/4 cup hot water.

(If using leaves, 1 tsp in hot water and strained)

1+1/2 cup flour

3/4 cup sugar/ brown sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

2-3 tblsp yoghurt

1/2 cup olive oil/ vegetable oil/melted butter

1 egg

1/2 tsp vanilla essence

METHOD

Mix all the dry ingredients ,and wet ingredients

in separate bowls.

Mix in the wet ingredients into the dry .

Mix without any lumps.

Scoop into cup cake liners,and bake in a 180C

moderate oven for 30 minutes or till done.

For the lemon cream

1-2 cup whipped cream / fresh cream

2 tblsp powdered sugar

1 tsp grated rind of lemon

1/4 tsp lemon essence

Whip the cream add the rest of the ingredients

Pipe or smear on cupcakes .

You can try mint cream for a variation.

Do try and post in your comments

BANANA LEAF KOLUKATAI


Modaks,kolukattai,lavariya,…this is a sweet

dumpling made with rice flour ,and filling

with coconut as key ingredient. Types of lentils

and jaggery are mixed with coconut according

to individuals taste. Healthy and nutritious can

be served for breakfast or as tea time snack.

Today I’m going to share with you various

types of fillings, with the basic recipe for the

outer covering.

INGREDIENTS (For the covering)

2-3 cups rice flour/ idiappam flour/kolukattai

flour

Salt

water

2 tsp ghee

METHOD

Heat some water ( roughly 2 cups).Once it

starts to boil ,add salt ,switch off the flame and

add 1/2 cup normal water.

Pour this water into the rice flour .

Using a wooden spatula mix to a soft dough.

Cover and set aside for 10 minutes.

Mix in the ghee ,and knead for 5 minutes.

Divide portions.

Flatten on pieces of banana leaves ,keep filling

and fold the leaf to cover to dough.

Press lightly .

Steam for 7-10 minutes

Serve.

Now for the fillings

1. Grated coconut,jaggery,nuts,cardamom,salt

powder.

2. Soaked and boiled moong dal ,heated with

ghee,jaggery,cardamom powder and coconut.

3.Soaked and boiled gramdal( kadala

paruppu,channadal) mashed and heated with

ghee,jaggery coconut,cardamom

powder,raisins (if you like)

4.Mixed nuts of your choice,raisins,coconut,

jaggery , a little nutmeg powder, ghee

5. Boiled/steamed nendram semi-ripe

banana,mixed with coconut, jaggery,cardamom

powder.

The same kolukattai can be made with

savoury fillings too.

My previous posts related to this recipe

PANDAN SWEET DUMPLINGS (kolakattai )

Moringa

Do try these fillings , and if you have innovated

anything new ,do post in your comments .

CHILLI VINEGARETTE PASTE


This sauce can be used for stir fry dishes,fried

rice,chinese dishes,salads ,sandwiches and

anything you innovate with chilli sauce , or

any recipe that calls for chilli sauce.

Let’s get into the recipe now

INGREDIENTS

250 gm red chillies

100 gm Kashmiri chillies ( optional)

Few chopped cloves of garlic (10-15)

1/4 cup vinegar

1/2-3/4 cups sesame oil

2-3 tblsp jaggery

Salt to taste.

METHOD

Soak the chillies in hot water overnight.

Drain the water ( don’t discard water)and

grind to a coarse paste with vinegar.

Heat oil , and add garlic . When you see the

garlic turning brown, add the chillie paste.

Add a little of the left over soaked water to

adjust the desired consistency.

Add jaggery and salt and cook for few minutes.

Store in a bottle after it is cool.

GREEN KANJI (KOLA KENDA)


This is yet another recipe from the Srilankan

cuisine. Kola kenda is a mixture of Kola (leaves)

herbal leaves, green gram and rice . Only in Sri

Lanka I have seen this healthy herbal kanji sold

in all hotels, and carts in street corners ( mostly

mornings). I have seen morning walkers,

grabbing a packet of this healthy decoction

after their session of workout. This is a protein

rich energising drink which can be made easily.

As my culinary patch in my terrace,has all the

herbs ,I make it a habit to make this at least

once a week for breakfast.

You can make this with single herb like curry

leaves , spinach ..or whatever is available .

Now to the recipe

INGREDIENTS (3-4 servings)

1 cup whole green gram ( moong)

1/4 cup red rice / raw rice/soaked bamboo rice

1/4 cup grated coconut

Few curry leaves

Few Asparagus leaves(Hathawari/ thaneervitan

Few balloon vines ( modakathan/ velpenella)

Few gotukola leaves(Brahmi,vallarai,)

Spinach leaves ( optional)

Few peppercorns

Salt to taste

Asparagus leaves

Balloon vines/ modakathan/velpenella

Gotukola/Brahmi/Pennywort/Vallarai

METHOD

Cook the moong and rice together in a pressure

cooker , or till very soft .

Remove from fire.

Grind the rest of the ingredients to a paste and

add to the moong and rice mixture.

Add water or light coconut milk to the

consistency you require.

Bring to a boil only and serve.

Some serve with a piece of jaggery , but having

it plain also is very tasty.

So do try it and post in your comments!

POL SAMBOL (COCONUT SAMBOL)


This is an unique and simple dish from the

Lankan cuisine. Pol in Sinhala is Coconut,and

this sambol is made with scraped coconut.

This looks simple, but has an exotic taste when

served with any dish.

To name a few drooling combinations…

Stringhoppers,sodhi and sambol

Bread and sambol

With yellow rice, lamprais,or plain rice

With boiled tapioca

With boiled raw Jak kernels

Hoppers and pol sambol

Coconut roti and sambol

Excluding the coconut the ingredients put

together is katta sambol which is best suited

with coconut roti .

And…now for the recipe

INGREDIENTS

1 cup coconut scraped

1 onion or 7-8 small onions

1/2 green chilli ( optional)

2-3 curry leaves

1/2 tsp pepper powder

1 tsp chilli powder ( can add more if you like it hot)

Two teaspoons maldive fish powder ( optional )

juice of 1 lime

Salt to taste.

METHOD

Except the grated coconut, pound or blend the

ingredients to a coarse mix.

Add the coconut and mix well.

Serve.

Note : As this is raw coconut it may not

retain the freshness for long .

If you want to have it longer,than a meal

sauté the sambol for 1-2 minutes .

There is another variation which I will be

posting soon.

RAWA CASHEWNUT DOCE


This is a Goan recipe which I found when I

searched for Goan authentic sweets.

It is like the semolina Burfi we usually make .

This has more richer taste ,as cashewnuts and

ghee is added.Melt in mouth addictive sweet.

Worth trying!

To the recipe now

INGREDIENTS

1 cup rawa/semolina/rulang

1 cup grated coconut

1 cup cashewnut powder

2 cups sugar

1 cup milk

1 cup ghee

Food color

A pinch of salt

METHOD

Mix all the ingredients in a heavy bottomed

vessel and cook till thick .

Allow to cool and cut into shapes you desire .

LAMB SHANK BIRIYANI/NALLI BIRIYANI


This biriyani comes out well , only if the shanks are cooked very tender.

The shanks bring out the juices, to make a flavourful ,excellent biriyani.

No tomatoes used in this recipe .

The marination, has to done overnight or before 3-5 hours.

Now let me take you to the recipe..

INGREDIENTS

500 gm lamb shanks

5-6 green chillies made to a paste

3-4 onions sliced ,and fried brown

1 onion ground coarsely

2 tblsp ginger- garlic paste

1 tsp chilli powder

2 tsp biriyani masala powder

1 cup curd

Whole spices (1 piece cinnamon,2-3 cloves,3cardamons,javitri, sea moss, 1 star anise, 1 tsp saunf)

Ghee and little oil

Salt to taste

Mint and coriander leaves for garnishing

1/2 tsp rose essence

1/2 tsp kewra essence / biriyani essence

METHOD

For the marination

Wash and soak the shanks in 1/4 cup vinegar,

salt and 2 cups water overnight.

Wash once and use to make curry.

 

To make the curry

Heat ghee and little oil,and add the whole spices,coarsely ground onions with a little salt

Next add the ginger-garlic paste, then the green chilli paste, the spice powders .

Now add the shanks and saute for 5 minutes.

Add the curd , essences and mix well.

Add half of the fried onions and 1/2 cup water and cook for 7 -8 whistles.

Allow the steam to release on its own.

img_0147

For the rice

Wash and soak the rice when you start preparing the curry.

Heat 4-5 cups water with a little saunf, bay leaf and salt.

Once it reaches boiling point, add the soaked rice and cook till 3/4 th done .

Strain the water ( reserve 1/2 cup water) . Add the rice , and water to the cooked meat .

Sprinkle mint leaves, fried onions,and ghee.

Cover tightly and cook on a low flame for 10 minutes.

You can add fried cashewnuts and raisins for garnishing!

TOMATO KOKUM PICKLE


As tomatoes are in abundance this season , I thought to make tomato pickle.

But, this time tamarind was out,and kokum (garcinia cambogia)was in.

RAW TOMATO PICKLE – This is my link to another tomato pickle with raw green tomato.

The recipe today, is with the luscious red tomatoes.

Pointing to few benefits of the key ingredients

Tomato-A non starchy vegetable with low calories,is a poweful blood purifier,with a

good source of VitaminC,antioxidants,and potassium.

Garcinia cambogia/Kokum-Antibacterial,improves digestion,fat burning properties.

To the recipe

INGREDIENTS

1 kg tomatoes

few cloves of peeled garlic

2-3 tblsp of red chilli powder

10-15 pieces of kokum

2 tsp roasted fengreek powder (to be added finally only)

2 tsp.roasted cummin powder

1 tsp coarsely ground pepper

2-3 tblsp jaggery

3/4 -1 cup gingelly oil/sesame oil

For tempering

1/2 tsp.mustard seeds

1/2 tsp fenugreek seeds

few curry leaves

METHOD

Wash and cut tomato into quarters .Wash the kokum pieces.

Now soak the cut tomatoes,kokum pieces, rock salt( enough water to submerge) for

minimum 8 hours or overnight.

Then drain off the water, and grind to a coarse paste.

Heat 1/4 cup oil,and add the ground paste with the rest of the spices,1/2 cup of drained

water, except jaggery ,fenugreek powder and tempering ingredients.

Allow to cook till thick and add jaggery (jaggery alkalises  the acid in tomatoes).

Heat remaining oil in another pan,add tempering ingredients,and pour over the tomato.

Add fenugreek powder ,mix and allow to cool .

Store in sterilised glass jars.

 

 

 

 

KOKUM CHEESE CHICKEN NUGGETS


I’m excited to share a new innovation from my kitchen.

The remaining Ambulthiyal paste was in the fridge.

First, my idea was to make ‘ black chicken’,….in the spur of the moment I changed my

idea. Trust me ,when you open the fridge ideas emerge at times.

A description of the dish – boneless chicken marinaded in pepper and kokum paste.

Dipped in cheese sauce , coated with breadcrumbs and fried.You could dip in flour,egg

batter too for a variation.

My family loved it ( I have told you before , my kids are the best critics and appreciates😊)

So … for the recipe now

INGREDIENTS

500 gm boneless chicken

3-4 tblsp Ambulthiyal paste ( kokum pieces boiled in little water and made to a paste)

2-3 tblsp pepper powder

1 cup cheese sauce or melt cheese in milk with a little cornflour

Salt to taste

Breadcrumbs

Oil for frying

Note: Please check, for tanginess of kokum before coating

METHOD

Marinade chicken with the paste, pepper and salt for minimum 20 minutes.

Dip in cheese sauce , Coat with breadcrumbs and fry on medium flame till golden .

Serve hot !