Month: November 2019

CHILLI VINEGARETTE PASTE

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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)

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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)

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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

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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

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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

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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

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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 !

SRI LANKAN SODHI ( VEGAN +NON-VEGAN)

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Sodhi is a mild non spicy gravy with

coconut milk.

It is cooked almost daily in Srilankan

homes.

The types of Sodhi are made with

seafood, dried sprats,dried fish,

potatoes …. .

Today I give you, the famous Agathi

keerai sodhi which is served mostly in

vegetarian hotels in Srilanka with

stringhoppers and pol sambol ( recipe

will follow)and my favourite too.

To the health benefits ….

Agathi keerai in Tamil, scientific

name is sesbania grandiflora and in

English the spinach variety is called

as august tree leaves/hummingbird

leaves.

In Sinhalese it’s ‘Kathuru Murunga’

Agathi keerai…

* Will cure acidity related problems

* Will reduce body heat and eyes will be cooled

* Urination and stools elimination will be

proper

* Stomach ulcer will be cured

* Mental depression and stress will be cured

* The soup made of agathi spinach, small onion, pepper and cumin will heal stomach ulcer easily

( excerpts :Google)

To the recipe now

INGREDIENTS

Depending on the quantity you

require you cantake the coconut milk ( 1 cup / person)

Turmeric powder

A handful of agathi leaves only

1 tblsp. oil

2-3 dry chillies

Few mustard seeds

1 garlic clove crushed ( optional)

Coarsely ground pepper

Few cummin seeds

1 onion chopped

Salt to taste

METHOD

Heat oil ,and add mustard seeds, dry

chillies,cummin seeds,onions , agathi

leaves.

Sauté for a minute, add turmeric and

rest of the spices.

Add coconut milk and cook till the

Sodhi is near to boiling point .(not

boiling)

Remove from fire .Mix well and serve.

Non-vegan Sodhi

My version of Sodhi which can be

made with seafood likefish,prawn,dry

sprats,dry fish,tiny dry prawns , crabs.

If you are using dry fish ,do soak in hot water for few minutes,wash and use.

For the recipe

INGREDIENTS

Any seafood 100- 200 gm

1 onion

2-3 green chillies

Few peppercorns

1 tsp cummin seeds

Curry leaves

1/2 tsp crushed coriander seeds

3-4 cloves garlic

3-4 cups thick coconut milk

1/2 tsp turmeric

1/2 tomato

Salt to taste

1 potato cut ( optional)

1/2 tsp rice flour ( to prevent curdling)

1 cup water

1/2 lime

METHOD

Excluding the milk and the rice flour,

mix the rest of the ingredients and

cook for 10 minutes.

Next add the rice flour and coconut

milk and cook for 3-4 minutes .

Remove from fire and add lime juice.

FRITTATA ( LEEKS ‘N’ CILANTRO)

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Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

MOONG DAL/GREEN GRAM PANIYARAM

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This is a protein rich snack,which can be made

and stored for some time.

This sweet is made with powdered green

gram…..bound by jaggery syrup,made into tiny

individual balls , dipped in flour and fried.

This sweet is always made specially ,during

South Indian and Srilankan festivals .

I have to admit that my first try was not a

successful one .

This recipe turned out soft and crunchy. There’s

a twist in this recipe with the addition of dry

ginger, coconut, and pepper,so do try and send

in your valuable

comments!

So …let’s get into this traditional recipe

INGREDIENTS

1 cup whole green gram ( dry roasted till brown)

1/2 cup brown rice roasted ( you can use normal raw rice)*

1/2 cup slightly roasted coconut

2-3 cups treacle or jaggery melted thick with 2-3 tblsp sugar

a pinch of salt

1/2 tsp dry ginger powder

1 tsp cardamom powder

1/4 tsp. pepper powder

oil for frying

For the coating

1 cup all purpose flour

2 tsp rice flour

1/4 tsp turmeric

1/2 tsp sugar

a pinch of salt

METHOD

•First ,powder the roasted gram and rice very

fine.

•Mix in the coconut ,and the rest of the dry

ingredients .

•Heat the treacle or syrup slightly, and

gradually add to the mixture (enough to bind ).

•Make tiny balls of the mix .Dip the prepared

batter for coating ,and fry in oil till done.

Method for coating

Mix the ingredients with enough water to make

a pancake consistency batter.

*When dry roasting brown rice, it should turn slightly white and start to splutter.

If you are using white rice dry roast, till golden brown.

You could  use ,slightly roasted store bought rice flour too.

 

 

WHITE FOREST MULBERRY CAKE

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White forest cake is made with spongy vanilla /white chocolate layers , layered with

cherries and covered with white chocolate/ cream .

There was half a slab of white chocolate , lying in the fridge ,which was not sufficient to

make a big cake, so I triggered my innovations  to make a quick dessert .

When my eyes caught a glimpse of the mulberry preserve , my recipe took form,and the

result was too good.

Now let’s get into my version of the awesome cake . Mulberry and white chocolate

combination is really excellent!

Do try and let me know your comments!

INGREDIENTS

1/2 slab of white chocolate

1/2 cup milk

3 eggs

1.5 cups all purpose flour

1 tsp. baking powder

a pinch of salt

1 tblsp yoghurt

100 gm sugar

1 tsp vanilla essence

Mulberry preserve

METHOD

Melt the chocolate with milk on a double boiler.

Separate the whites and yolks.

Sieve the baking powder and flour together.

Beat egg yolks and sugar till pale and creamy.

Add the chocolate mixture,yoghurt,vanilla essence.

Fold in the flour ,and the beaten egg whites.

Scoop spoonfuls of the batter into cups.

Top with mulberry preserve and bake in a moderate oven ( 180C) for 20 -25 minutes .

You can add a dollop of cream if you like.

CHOCONUT ROCK CAKES

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Rock cakes are cookie type cakes , easy to make no definite shape , and within minutes

it’s done!

I have posted a rock cake recipe with raisins before. ROCK CAKES  (link to recipe)

This one is with coconut and chocolate with raisins . I baked one batch without raisins .

Both were equally tasty!

So.. do try, my version of this recipe ,and post in your comments!

INGREDIENTS

2 cups of all purpose flour

1/2 tsp baking powder

1 cup grated coconut / desiccated coconut

1/2 cup chocolate chips

100 gm butter

75-100 gm brown sugar

a pinch of cinnamon powder

2 eggs

a pinch of salt

1/2 tsp almond essence

1/2 tsp vanilla essence

METHOD

Mix the flour and coconut ( resembling bread crumbs) .

Add the dry ingredients.

Beat eggs lightly and add to the dough .

Lightly mix in with your hands to form a crumbly dough (like cookie)

Place  spoonsful (use an ice cream scoop) on parchment paper or a well

greased tray.

Bake in a moderate oven (180C) till done .

The bottom of the cake should be golden brown.(correct consistency)

TENDER COCONUT PUDDING

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This dessert is made with tender coconut water, tender coconut ( flesh), coconut milk and gelatine.

After the pudding sets , you could see the water set at the bottom clearly layered.

The flesh has to be ground coarse.

Note: You can use Almond milk in place of coconut milk .

Let me give you some pointers in health benefits.

*It has good source of antioxidants

*Aids in digestion

*It helps in lowering blood sugar levels

*Aids in kidney related issues

Coconut milk and the tender flesh of coconut too have many nutrients to add , but I’m not going into detail .

Let’s get into the recipe now

INGREDIENTS

1 cup tender coconut water

Flesh of tender coconut ground coarsely (1-2)

2 cups thick coconut milk

3-4 tsp gelatine

Sugar to taste

1/2 tsp fine cardamon powder

Pinch of salt.

METHOD

Soak the gelatine in a little water for a few minutes.

Heat it on a low flame till the gelatine dissolves.

Add the rest of the ingredients.

Mix well. Pour into moulds and allow to set in

the refrigerator.

Serve with praline, or any sauces you like .

ALMOND JAPONAISE CAKE

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This pastry is an addictive one . The first time I tasted it was too awesome .

Once I got the recipe ,I’m trying it too often ,with filling innovations .

Check my cashewnut version of the same.

This will be with coffee filling .

Now for the recipe

INGREDIENTS

3 egg whites

1/4 tsp cream of tartar

1/2 cup granulated sugar

4 tsp corn flour

3/4 cup powdered almonds

1 tblsp milk or milk powder

METHOD

Beat the egg whites. When it starts to foam, add the cream of tartar and beat to a stiff

froth.

Add sugar gradually ,and beat to a stiff froth( it should stand in peaks)

Mix the grounded  almonds and cornflour together .

Fold gradually into the egg whites .

Make circle patterns on a parchment sheet .Turn the sheet to the other side and pipe into

the drawn circles .

Bake in a slow oven 175-160 degrees, for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till, sugar dissolves and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in,the  hot sugar syrup into the yolk mixture ,whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in the fridge till the meringues cool .

Then, beat again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the

base)

Coat with powdered almonds

You can drizzle chocolate if you like.

CASHEWNUT JAPONAISE CAKE

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This is a meringue based cake , sandwiched with a filling made with butter, egg

yolks,sugar and flavouring,and coated with a nutty mixture.

Some use powdered biscuits or breadcrumbs for coating . Whipping cream can be used

for a variation .

The flavourings can be coffee, light chocolate,….I did a passion fruit this time.

Anyway, let your innovations wild and try your ideas too.

As I promised, now I’m sharing the cashewnut based Japonaise cake .

Note: The meringue has to be piped uniformly.

INGREDIENTS

For the meringue

3 egg whites

1/4 tsp. cream of tartar / vinegar/ lime

1/2 cup granulated sugar

4 tsp corn flour

1/2 cup ground cashew nuts

For the filling

3 egg yolk

1/2 cup sugar

1/4 cup water

1 /2 tsp. vanilla

100 gm butter

1/2-1 cup powdered cashewnuts ( for coating)

METHOD

Beat the egg whites. When it starts to foam ,add the cream of tartar and beat to a stiff

froth.

Add sugar gradually and beat to a stiff froth ( it should stand in peaks)

Mix the grounded cashewnut and corn flour.

Fold into the egg whites gradually.

Make circle patterns on a parchment sheet .

Turn the sheet to the other side and pipe into the drawn circles .

Bake in a slow oven 175-160 degrees for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till sugar dissolves ,and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in the hot sugar syrup into the yolk mixture, whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in fridge till the meringues cool .

Then beat  the yolk and butter mixture again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the base)

Coat with powdered cashew nuts.

You can drizzle  with chocolate if you like.

KERALA KINATHAPAM

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This dish is made with ground rice , or ground cooked rice,with generous amounts of

coconut milk, jaggery and channa dal .

Tastes like dodol , the addition of the dal seems a little different from other types of

sweets like this .

Well, I made this with ground cooked rice . The quality of rice has to be good .

I made with kichili samba left over rice. There you are now …left over rice can be

transformed into delicacies like this.

This can be made with soaked and ground rice too.

Choosing good jaggery is important.

Muscle power,time and patience is needed in the mixing, but worth the effort!

So ..moving on to the recipe now.

INGREDIENTS

1 cup cooked rice ground fine to a paste

2 cups jaggery

3 cups second extract of coconut milk

1 cup first extract of coconut milk

1 tsp cardamom powder

1 tblsp.rice flour mixed in water/coconut milk

2-3 tablespoons channa dal soaked( kadala parippu )

A pinch of salt

5-6 tsp. Ghee

METHOD

Mix coconut milk (second extract),jaggery, the rice paste and salt in a thick bottomed

pan/non stick kadai and heat . Keep stirring.

Once it get’s slightly thick , add the rice flour mix,and keep stirring .

Add a tsp. of ghee at intervals whilst cooking.

Add remaining ingredients and the thick coconut milk.

The correct consistency ,will be when you run the spatula  down to the bottom of the

mixture, you should  be able to see the bottom of the pan clearly .

The mixture should never stick to the pan when you transfer the mixture to a greased plate .

Allow to cool and set for 3 hours.

Cut into desired slices.