Month: November 2017

QUICKEST CURRIED PRAWN PASTA

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This pasta has less ingredients ,and less time in making too.Not the usual pasta ingredients…

Good for lunch boxes ,and quick fix food.

I’m moving on to the recipe right away!

INGREDIENTS

200-250 gm cooked pasta ( reserve 1/4 cup of the drained water)

10 red chillies

1 tblsp. ginger -garlic paste

1 tblsp vinegar

1 tsp.kashmiri chilli powder(for the color)

100 gm prawns

1 big leeks/ spring onions chopped

1/4 cup cauliflower chopped fine or cabbage

1 green chilli chopped

2 tblsp.butter

1 tblsp red wine vinegar/ plain vinegar

Salt to taste

METHOD

Grind the bold listed coarsely and set aside.

Heat the butter,and add the prawns and sauté till it changes color

Next add the chilli paste and cook for further 2-3 minutes

Add the chopped leeks,cauliflower,and the chillies and mix well.

Add cooked pasta and the water ( drained water)

Add the wine vinegar ,mix well and remove from fire.

Garnish with parsley or coriander leaves if you like.

GINGER ‘N’ RADISH CHUTNEY

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Both these root vegetables are nature’s gift to us.Ginger has been used in early times till date in all forms of traditional medicines.It is a good remedy for nausea,common cold,coughs,joint pains (taken internally or applied externally ).Ginger is considered good for diabetics,mixed with radish and taken as a juice helps to regulate sugar levels.Please do find more about its benefits and enjoy the benefits.

An outline on the benefits of radish -It is good for kidney stones,skin,intestinal worms,rebuilding tissues ,heart diseases .Radish can also relieve congestion,and prevent respiratory problems.This is only an outline,so please do search about it benefits.

Now for the recipe…

INGREDIENTS

1 big radish cut into small pieces

2 tblsp peeled ginger strips.

1 piece Kokum(kodumpuli or Goraka) or tamarind

2-3 dates

1/4 tsp.pepper

1-2 tsp chilli powder

Salt to taste.

2 tsp oil

1/4 cup roasted gram / peanuts

METHOD

Heat oil and sauté the radish pieces till you see the edges turning brown.Add the kokum

and sauté for 1 minute.Add all to blender and grind to a thick chutney.

Serve with Iddli,dosai,rice or any roti .

CLICK on for radish and carrot chutney RACATO CHUTNEY

CARAMEL ‘N’CHOCOLATE NO BAKE CHEESECAKE

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Caramel and chocolate is a ‘wow’ combination in desserts.Whether it is a cake,pudding,

or ice-cream or any sweet,this combination is to drool for.Hope you all agree with me …

Anyway,let me get into the recipe now .The crust is the basic digestive biscuit crust.You can

opt for mixed nuts crust,or any biscuits of your choice.This cheesecake is caramel

based ,made with brown sugar.The topping is a gelatine based chocolate.

INGREDIENTS

For the crust

1 cup digestive biscuits

25 gm butter

2 tblsp.sugar (brown or white)

Mix all the ingredients in a processor,and press on a spring form pan or pie dish evenly.Cover

and put into the fridge till you prepare the filling.

Option -You can bake this crust for 15 minutes,if you like.

For the filling

200gm cream cheese or cottage cheese (room temperature)

100 gm brown sugar

1 sachet gelatine (4 tsps)

1/4 cup water

1/2 cup thick warm milk

1/2 tsp vanilla/ caramel essence

1 cup cream ( lightly whipped)

3 egg yolks

3 egg whites

Method

Soak the gelatine in 1/4 cup water .Allow it to bloom.

Beat egg yolks and the sugar,and milk and cook on a low flame till slightly thick.

Melt the gelatine over a cup of boiling water,and pour the gelatine into the egg yolk

mixture,and heat till gelatine melts on a low flame.

Beat the cream cheese till it’s creamy .

Mix in the whipped cream,and the egg yolk mixture.

Beat egg whites stiff and to cream cheese mixture.

Pour into prepared crust and chill in fridge till set

For the topping

100 gm dark /milk chocolate

2 tsp gelatine

1/4 cup hot water

1/4 cup cream

Heat cream and chocolate in a Bain Marie (double boiler).

Mix gelatine in hot water till no granules are seen.

Mix into the chocolate mix,and mix well.

When well blended pour over set cheese cake and chill.

Decorate with nuts or chocolate.

Note: Always cover the cheesecake pan bottom with a cling film or foil to avoid liquid seeping out.

ORANGE N HORSE GRAM RASAM

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Rainy days,monsoon times call for comfort foods like hot steaming rasam with rice ….I

thought to share with you all today an awesome orange rasam recipe loaded with

Vitamin C.

I used the tropical Kamala orange,you can use any orange.This is a combination with

horsegram which is good for fat loss,and a good source of energy.Horsegram rasam is

considered to be a good remedy for cough and colds too.It is also a good relief for those

with arthritis….and many more benefits if you search.So let’s move on to this simple and

easy recipe.

INGREDIENTS

Extract of one orange

1 tblsp.peppercorns

2 tblsp.horsegram or Kollu

1 tsp cummin seeds

1 tsp.coriander seeds

8-9 pips of garlic

1 -2 dry chillies

1/2 a tomato

1/4 tsp.asafoetida

Curry leaves

1/4 tsp.turmeric

light tamarind water 2-3 cups

salt to taste.

1/4 tsp.mustard

1/4 tsp.methi

2 red chillies

2 tsp.oil

METHOD

Grind the bold listed coarsely and set aside.

Heat oil ,add asafoetida,curry leaves,mustard,chillies,and methi and sauté for a minute.

Next add the ground mixture and sauté for a further two minutes.Add 1/2 cup water and

boil for 5-10 minutes.Next Add tamarind water and allow to reach a boil.Add salt to

taste.Add orange juice and remove from fire.Serve hot with plain or steamed rice.

HORSE GRAM LIME RASAM- click on for lime and horsegram rasam

SQUID MASALA

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This masala can be served with any type of rice and rotis.The masala is prepared and ground

first,and then the squid is added.This is a spicy dish with a sway,towards chettinadu cuisine.

Let’s get into the recipe right away!

INGREDIENTS

500 gm squid(cleaned )

For the masala

2-3 big onions cut into quarters

5-6 pips garlic (with peel on)

7-10 red chillies

1+1/2 tblsp coriander seeds

2 tsp.cummin seeds

1/2 tsp fenugreek seeds

1 tsp.peppercorns

1 tsp.saunf

1/4 cup coconut

1 tblsp.white poppy seeds(khus khus)

1 inch piece cinnamon

2 cardamons

3 cloves

1 mace

2 tomatoes cut

Curry leaves

2-3 tblsp gingelly oil

1/4 cup tamarind water

1 tsp.sugar or jaggery

METHOD

Heat half of the oil.First add the onions and sauté till brown.Next add the rest of the

ingredients,except for the bold listed and roast till you see the fenugreek or the methi in it

turns golden brown and not burnt ( otherwise it will be bitter).Saute the tomatoes slightly in

the same pan and add to mixture and grind to a paste.

Heat the remaining oil ,add curry leaves and the masala and cook till it is thick.(If it turns

watery you could add a tblsp.of rice flour).Once it starts to thicken ,add tamarind water and

the cleaned squid and cook till thick and squid is done.Add sugar or jaggery and remove from

fire.

Garnish with curry leaves.

MANGO PULAO

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I have posted before the traditional mango rice.This mango rice has a different

flavour,and is prepared with fine cubed raw mango.

Dwelling on the health benefits of this sour treat is,that it helps in weight loss,builds up

energy,prevents sunstroke ,treats blood disorders (rich in vitaminC),constipation ,liver

disordersand many more.Diabetics can take it with yoghurt to control sugar levels.

Constipation can be treated with raw mango with salt,pepper and honey.It is also a body

Coolant,and a good summer treat.Moving on to the recipe now..

INGREDIENTS

1 big raw mango chopped

4-5 green chillies

2 tblsp white khus khus(poppy seeds)

3 tblsp coconut

1 tsp saunf

Curry leaves/ mint leaves

1 inch piece ginger chopped

Cashews ( optional)

250 gm basmati rice / any pulao rice soaked for 10 minutes

Small piece of cinnamon,

2 cloves

Salt to taste.

Ghee or oil 3 tblsp

METHOD

Grind to a paste the bold listed ingredients

Heat oil in a thick bottomed vessel.Add ginger,whole spices,and the cut mango and sauté

for a minute.Next add the soaked and drained rice and cook for another minute.Add the

ground paste,and mix well.Add warm water 1 inch above rice level.Add salt to

taste.Cover and cook on a very slow flame for 10- 15 minutes or till done.Garnish with

fried cashewnuts if you like.

Serve with any curry ,raita,mint chutney.

MANGO RICE-click for mango rice

EGG PITTU/PORIYAL

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This is scrambled egg with coconut ,a good side dish for rice ,and rotis.Good for savoury

pancakes too.

To the recipe right away!

INGREDIENTS

5-6 eggs beaten

1/2 tsp turmeric

3-4 green chillies chopped fine

2 pips garlic chopped fine

Pepper and salt to taste

1/2 -3/4 cup coconut.

1 tblsp.butter

Few curry leaves

METHOD

Heat butter,add garlic ,green chillies and the beaten egg with turmeric and salt andscramble.

Don’t add coconut when the egg is watery.Allow it to scramble and then add coconut .Add

pepper and remove from fire.

TANDOORI FISH BIRIYANI

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Fish biriyani made with tandoori masala and tandoori fish.What I have observed mostly is

when it is sea food it has to have that methi taste .As tandoori masala has the fenugreek or

methi included ,I think this is best when tried with fish.The fish has to be partly fried,deep

fried or grilled .Fish best suited will be seer,Sea bass(Kodava),tuna or any filleted fish.

For the recipe now…..

INGREDIENTS

500 gm boneless fish cubes

2 big onions sliced

1 big tomato

1 lime

4-5 green chillies slit

Curry leaves

Whole spices(1 inch cinnamon,6-7 cloves,2 star anise,3 cardamons)

1 tsp saunf

2 tblsp ginger -garlic paste

1 tblsp garam masala or biryani masala powder

1 tblsp red chilli powder

1/2 tblsp coriander powder

1 tsp.cummin powder+ methi powder(dry roast and powder)

3 tblsp kasuri methi or dried fenugreek leaves

Ghee and oil 1/4 cup.

1 cup curd

Salt to taste.

Method

To marinade the fish

1 tblsp chillie powder

3 tblsp.curd

1 tblsp lime juice.

1 tsp Kashmiri chilli powder ( optional)

1 tsp ginger garlic paste

1/2 tsp cummin powder

Salt to taste

Few kasuri methi leaves

Mix all ingredients to a paste and marinade the fish in it for 10-15 minutes.Deep fry,or grill

and set aside.

To make the biriyani gravy

Heat the ghee and oil ,and add the whole spices ,add sauté onions till brown.Next add the

green chillies ,and when it changes color,add salt,tomato,ginger garlic paste ,and rest of the

ingredients except for methi-cummin powder,and methi leaves( to be added last).When the

oil separates ,add 1/4 cup water.After a minute add the fish and cook on a very slow flame for

10 minutes.Add mint leaves,and the rest of the ingredients.Cook for a minute and remove

from fire.

To prepare the rice

750 gm basmati rice

2 bay leaves

2 tsp peppercorns

1 tblsp saunf

1 tblsp chopped pieces of ginger

Salt to taste

Heat water,add the spices and the rice and cook till 3/4th done.Drain off the water ,leave 1/2

cup water with the rice.Transfer half of the cooked rice to another vessel.and spread half of

the fish curry.

Next add the remaining rice,and on top of that spread the curry.

Heat a spoon of ghee and pour on top.Cover and cook with a weight on top of the cover .Cook

on a very low flame (dum) for 10- 15 minutes.

You could garnish with fried onions ,cashewnuts if you like.

Serve with mint chutney,raita……and your choices.

ALMOND ‘N’ BANANA LOAF CAKE

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This is a recipe which I got from a friend,…soft and awesome.As usual,I would like to share

this with you all.This time it is with Red bananas.To point out the benefits it’s rich content

of beta-carotene,B6,VitaminD help with the metabolism of red blood cells and protein.They

release sugar slowly and keep your energy levels up.It is best to have this red banana before

your coffee or in the mornings.Potassium in It prevents the formation of kidney stones,

strengthens the immune system and compared to other bananas it is low on calories.It is a

good food for the formation of haemoglobin.So there are many benefits that nature has

provided for us ,which we have to find and enjoy the benefits.I think I shall move on to the

recipe now..

INGREDIENTS

100gm butter

2 cups sugar

2 eggs

3 cups flour

1 cup milk

3 bananas

2 tsp vanilla essence

1 tsp almond essence

1/2 cup sliced or crushed almonds

1 tsp baking soda

2 tsp.baking powder

1/4 tsp salt.

METHOD

Beat the butter well ,add the sugar and beat well till light and creamy.

Add the eggs one by one ,then the mashed bananas,and the milk .Beat till well blended with

the essences.

Sieve the flour and the baking powder ,baking soda,salt together.

Fold into the batter with the nuts.Grease or line a baking tray or loaf tin with parchment

paper or butter paper.

Bake in a moderate oven for 30-40 minutes or till done.(180 degrees)

GREEN GRAM,RED RICE,ALMOND LADDU

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This laddu is one healthy sweet,loaded with protein and nutrients.Consumption of red rice

aids in the reduction of inflammation,allergy,lowering cholesterol strengthens bones ….and

many more if listed under health benefits.Consumption of red rice,black rice are hardly

used nowadays.A small percentage maybe consuming now ,due to diet changes because of

diseases,and the need for remedy to curb down the affects.Another percentage may be due to

the re-birth of the organic era .Anyway the underlined fact is these type of rices are healthy

and I think these type of food have to be introduced in a form that is welcome in each one’s

home.These rices are also used in making halwas,dodol,porridge,laddu,payasam,kheer,and

many more breakfast dishes .I tried this with the combination of moong and almond.People

who don’t like sugar,may add jaggery,or palm candy.In this recipe I have used powdered

sugar (boora).So do try and send in your comments.

For the recipe

INGREDIENTS

1 cup whole green gram (moong)

1/2 cup red rice/ black rice

1/4 cup almonds

3/4 cup powdered sugar

A pinch of salt

1/4 tsp.nutmeg

1 tblsp.edible gum(Badam or almond pisin)

3-4 tblsp ghee

1/4 tsp elaichi or cardamon powder

METHOD

Heat ghee.Add the green gram first and roast till light brown.Next add rice and the almonds

and roast till moong is golden brown.Remove or shove the contents to the corner of the

pan ,and add the edible gum (it will swell and turn white).Remove from fire.After it is warm

powder it fine,add the powdered sugar,nutmeg powder,cardamon powder,and make

laddoos.If you like you can add more ghee when binding.

CHOCOLATE COCONUT PUDDING

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This is the same recipe of vattalapan with the inclusion of cocoa powder.Even melted

chocolate can be added.I made this with cocoa powder,as I did not want any sugar in it.

My previous posts on vattalapan ,were with jaggery,and another with sugar.You can

check on the dessert list.While I was mixing to make vatallapan….in the spur of the

moment Idecided to add cocoa powder ,and it turned goooood.Though the dominating

taste is jaggery,the little cocoa powder does make the difference…So do try and send in

your comments and suggestions .So let’s get into the recipe now.

INGREDIENTS

200-250 gm jaggery (preferably Kitul)

6 eggs

1 cup thick coconut milk

Pinch of salt

1/4 tsp grated nutmeg

1/2 tsp vanilla essence

1/2 tsp.cardamon powder

1 tblsp cocoa powder

Few cashewnuts for the topping.

1/2 cup water to melt the jaggery

METHOD

Heat the jaggery and water to make a syrup.Remove from fire.Whilst the jaggery is

hot,Add the cocoa powder and mix well.Set aside.Beat the eggs and coconut milk

together.Add the restof the ingredients and pour into a bowl.Add the cashewnuts .Cover

and steam till done.

Note:You can bake this dessert in a water bath too.

Variation :Brown sugar or Demerara sugar can be used as a substitute for jaggery.

Link to vatalappan WATALAPPAN (COCONUT AND JAGGERY CUSTARD)

Coconut pudding –Link to coconut pudding

 

CHOCOLATE AND BANANA BROWNIES

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Chocolate and banana is one good combination commonly loved my many.Banana is one

particular fruit which any household will have daily.At times ,when they tend to get overripe

you can use them in recipes like this .Brownie is one good dessert which can be served at any

meal with combinations of cream,ice-cream,melted chocolate,custard ….and also an easy

dessert to make.

Now ..for the recipe

INGREDIENTS

3/4 flour*

1/4 cup almond flour*

100gm butter

2 heaped tblsp.cocoa powder

1/4 cup chocolate chips (dark will be fine)

2 eggs

100gm sugar

2 medium sized bananas

1/2 tsp vanilla essence/ rum or any liquor (liquor is optional)

A pinch of salt

Few walnuts or any nuts of your choice.

METHOD

Melt the butter and cocoa together in a bain-marie,(double boiler).Once It is melted,remove

from heat and set aside.Beat the eggs with a pinch of salt,and sugar.Mash the bananas

and add to the egg mixture.Add gradually to the chocolate mixture and blend well.Add

essence/liquor.Finally fold in the flour and mix well.Pour into a greased baking tray,sprinkle

nuts on top and bake in a moderate oven for 30-35 minutes (180 degrees).Can be topped with

Ganache or any chocolate sauce.

Note-*If you are not using almond flour,you can use 1 cup flour

CARROT COCONUT ROTI

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Well,this is nothing but the Sri Lankan Pol roti recipe made with carrot juice.This is a good

way in,for kids who have an aversion to carrots.Carrots,as you know have a rich content of

beta carotene ,which transforms to Vitamin A ,which improves eyesight and treats eye

related ailments.It is also a good source for maintaining your skin,and body .Good for heart,

Cholesterol levels and many more if you list.Good for breakfast and lunch box.

So….now let’s get into the recipe.

INGREDIENTS

2 -3 carrots made into a juice with 1/2 cup water

1-2 cups grated coconut

1 tsp chilli flakes

200 gm flour

Salt to taste.

A little coconut oil to grease

METHOD

Mix all the above ingredients to make a soft dough.Grease a board or plate with coconut oil

Pat the dough with your hands ,and make into shapes you like.Heat a thick griddle and make

rotis ,only by just smearing with oil or butter.Do not pour oil for making.

Can be served with Katta sambol,Pol sambol (coconut sambol)or any thick gravies you like.

Variations:You can add finely cut green chillies,onions,spring onions ,sesame seeds,flax seeds

for a change.

I have not tried with beetroot juice ,but I think it will be a good combination with

green chillies ,spring onions ,chilli flakes and maldive fish .

Anyway do send in your comments and suggestions!

LEMON GINGER ‘N’ CHILLI INSTANT PICKLE

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Hmm ,to admit the fact I used lemon peel and just 1 whole lemon .In Chennai we see lime

more often than the big yellow luscious looking lemons.So,as commonly done bought a basket

– full when I saw them.As you know lemon peels are much thicker than the lime,I wanted to

use it differently this time.

I usually do not discard lime after extracting the juice.I use them for domestic purposes like

cleaning,but these lemons attracted me to try this recipe and everybody loved it.(I did not tell

them it was the peel I used mostly).

So let me share this with you now!

INGREDIENTS

7-8 lemons/ lemon peel(I collected them in a ziplock in the fridge with salt added)

1/4 cup lemon or lime juice

4-5 green chillies slit slight

1 inch piece ginger thinly sliced

1 cup olive oil / gingelly oil (sesame oil)

1-1.5 tblsp chilli powder

2 tsp fenugreek seeds

1 tsp mustard seeds

1/2 tsp sugar

Salt to taste

1/4 tsp asafoetida.

Curry leaves (optional)

METHOD

Lightly roast the fenugreek seeds and mustard seeds till it is light brown.Powder and set aside

Add the green chillies to the extracted lime juice with a little salt and set aside.

Cut the lemon peels and lemon into sizes you like ,and steam for 5 minutes .The peel should

be soft.Allow it to cool .

Heat the olive oil ,add curry leaves,asafoetida,ginger and green chillies.After a minute add the

chilli powder and the fenugreek powder with the lemon and lime juice.Switch off the flame

immediately.Add the sugar.Mix well.

This can be served immediately or used in a day .

(After I made this my household has forgotten the other pickles at home….)

FRIED FISH CURRY

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This curry is a very rich,spicy,and awesome curry to have with rice,chappathis,rotis,hoppers

stringhoppers or anything which needs a curry accompaniment.You can use any fish you like,

but I like to use the small category with less bones.This dish is also categorised under stew fish

curry.Anyway let’s move on to the recipe now.

INGREDIENTS

500-1 kg.fish

2 onions chopped finely

1 cup tamarind water (thick)

2 tomatoes coarsely ground

6-7 pips of garlic

1/2 tsp turmeric

1 tblsp chilli powder

2-2.5 tblsp coriander powder

1 tsp cummin seed powder

1/2 coconut ground to a fine paste.

Few curry leaves

Dried methi leaves / coriander leaves

1 tsp.mustard seeds

2 tsp fenugreek seeds

Salt to taste.

Oil to fry the fish

To marinade the fish

1 tblsp chilli powder

A pinch of turmeric powder

2 tsp salt.

METHOD

Marinade the fish ,and set aside for a few minutes and deep fry till golden brown and set

aside.

Heat 2 tblsp oil (from the leftover oil,which gives the added flavour).Add the mustard

seeds ,curry leaves,fenugreek seeds and the chopped onions.Let the onion brown a little,then

add the tomatoes with salt and turmeric .Add the chilli powder,coriander and cummin

powder and sauté till you see the tomatoes soft and oil separates.Next add the coconut

paste ,green chilliesand sauté further for 2-3 minutes .Add the tamarind water and required

amount of water,and allow to come to a boil .Add the fried fish and simmer for further 10

minutes.Sprinkle methi/coriander leaves.

BAKED APRICOT CHEESECAKE PIE

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Apricots is a good source of Vitamin A,and a treasure for antioxidants.Rich in fibre,good for

your heart,bones and eyes.As it has essential heart health nutrients,it is considered as a

superfood.I have used dry apricots in this recipe.You can used fresh apricots and stew ,or

use canned apricots too.

Let’s get into the recipe now..

INGREDIENTS

For the crust / base

1+1/4 cup flour

75 gm butter

1/4 cup sugar

1/2 cup ground almond flour.

1 egg yolk

a pinch of salt

1/4 cup apricot purée (5-6 apricots boiled with a little sugar or honey and puréed)/jam

Method

Knead or process all the ingredients together to just hold as a dough together,and don’t knead

too much.If it is too dry add 1-2 tblsp of ice water .Wrap it in polythene or foil and keep in the

fridge for minimum 15 minutes.Roll out onto the greased pie dish,or just press on using the

back of a glass or a spatula neat and even .Prick the base with a fork and bake for 10 minutes

(180 degrees).

For the filling

250gm cream cheese /home made paneer

2 eggs

1 egg yolk

1 tblsp.cornflour

3/4 cup sugar

1 cup chopped apricots

1/4 cup apricot purée (5-6 apricots boiled with a little sugar or honey and puréed) or apricot

jam

Method

Beat the cheese till soft.Add sugar and eggs and beat well.Add cornflour and beat again for a

few seconds .

Spread the jam on the baked pie crust and pour the beaten batter.Add the chopped apricots

and bake in a moderate oven for 40-45 minutes (180 degrees).

Serve with fresh cream or yoghurt.