Kappa Vevichathu / Kappa puzhukku - Mashed Yuca with Coconut & Spices

Ingredients:

Yuca or tapioca root - 2 lbs. (1/2 kg)
Turmeric powder - 1/4 tsp
Grated coconut - 1/2 cup
Pearl onions - 2
Green chillies - 4
Garlic - 1 clove
Cumin seeds - 1/4 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp
Mustard seeds - 1 tsp
Salt to taste
Water as needed

Method:

First remove the skin off the yuca root and chop it into bite size pieces. Put them into a saucepan. Add a pinch of turmeric, salt and enough water to cover the yuca pieces. Boil the yuca till the water evaporates, and the yuca is soft.

Grind grated coconut, turmeric powder, cumin seeds, pearl onions, garlic, green chillies and 1/2 a sprig of curry leaves into a coarse paste.

In a pan, heat a tablespoon of oil. Add mustard seeds and let them crackle. Add the remaining curry leaves. Then add the coconut mixture. Stir and fry it for 3 minutes.

Add the mashed yuca. Combine and cook for about 5 minutes. Add some water if you want to adjust the consistency to your liking. I added about half a cup of water since the yuca was dry.

Serve warm with some Kottayam fish curry or beef curry. Yum!

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Quinoa Cauliflower Biryani

I got introduced to quinoa sometime last year, as a great substitute to rice. Its gluten-free, high in fiber and is a complete protein that provides all nine essential amino acids for good health. Its not technically a grain but still counts as a 'whole grain' food. After learning all its benefits, the only question was how best to use it in recipes. Biryani is my favorite dish in the world, but I always make a meat-based biryani. So this time I tried a vegetarian biryani using cauliflower and peas, and substituted the rice for quinoa. Turns out its pretty good! Has all the flavors of a good biryani, and you won't die of guilt.

Ingredients:

For quinoa:
Rainbow Quinoa - 1 and 1/2 cup
Green Cardamom seeds - 1/2 tsp
Black cardamom - 1
Cloves - 3-5 pcs
Cinnamon stick - 1 inch piece
Bay leaf - 1
Water - 2 and 1/4 cups
Salt to taste

For cauliflower:
Cauliflower florets - 2 cups (from one head)
Green peas (fresh or frozen) - 1/2 cup
Ghee/oil - 1 tbsp.
Onion - 1 large, thinly sliced
Green chilli - 3 or 4, thinly sliced
Ginger - 2 tbsp, minced fine
Garlic - 3-4 cloves, minced fine
Cumin seeds - 1 tsp
Green Cardamom seeds - 1/2 tsp
Cloves - 3-5 pcs
Cinnamon stick - 1 inch piece
Bay leaf - 1
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Yogurt - 1 and 1/2 cup
Salt to taste
Cilantro and mint leaves - a handful each, chopped coarsely

For garnish:
Cashews, almonds, raisins, dried cranberries, thinly sliced onion - a handful or as per your liking
Ghee - 2 tbsp
Milk - 1/2 cup
Safrron strands - a good pinch
Turmeric powder - a pinch
Garam masala - 1 tsp
Cilantro and mint leaves

Method:

First fry all the ingredients for garnish, one at a time in some ghee. First the almonds, then the cashews, then raisins, then cranberries and finally finely sliced onions. Collect them all in a bowl and mix.

For the Quinoa:

Wash the quinoa thoroughly and drain. In a large saucepan, add a teaspoon of oil or ghee. Add cardamom seeds, black cardamom, cloves, cinnamon and bay leaf. When you get a good aroma, add the washed quinoa and fry for 2-3 minutes. Then add some salt (about a teaspoon) and water. Cover and cook on medium heat until it comes to a boil, then reduce heat to low and cook for about 10 minutes, until most of the water has been absorbed. Then turn the heat off and let sit for 5 minutes. Then fluff with a fork.

For the Cauliflower:

In a dutch oven, add oil or ghee and heat on medium. Add cumin seeds, cardamom seeds, cloves, cinnamon stick and bay leaves. When you get a good aroma, add the onions, ginger, garlic and green chilies. Saute on medium heat until onion turns golden. Add coriander powder, chili powder, turmeric and garam masala. Fry for a few minutes until the raw smell dissipates. Add about half a cup of water, salt and mix. Add cauliflower and peas. Also add the cilantro and mint (save some for final garnish). Give it a good mix. Cover and cook until cauliflower turns tender but still has a slight crunch, about 10 minutes. Turn the heat to low, and add the yogurt and gently stir it in. Keep stirring so the yogurt doesn't split, and cook for about 5 minutes.

Final assembly:

Heat the milk in a bowl and add turmeric powder and saffron strands.

In a deep pan or dutch oven, first add a layer of quinoa. Sprinkle some saffron turmeric milk and garam masala. Then add a layer of the cauliflower gravy. Sprinkle with the nut mixture. Repeat the process until you have a final layer of quinoa. Add the last of the saffron turmeric milk and nuts. Finally garnish with mint and cilantro. Cover tightly with a lid. You can bake this at 350 degrees F for 15-20 minutes, or cook on low heat for about 20 minutes. Let it sit for 10 minutes before serving. Sprinkle some lemon juice on top for added flavor, but its optional.

Serve hot with raita, pickle and pappadums!

Enjoy!

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Okra Stirfry (Ladies Finger/Bhindi Stirfry)

I got this very simple and delicious recipe from my mother-in-law.

Ingredients:

Okra/Bhindi - 250 gms
Mustard Seeds - 1 tsp
Urad Dal - 1/2 tsp
Asofoetida - a pinch
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Oil - 1 tbsp
Salt to taste

Method:

Wash and clean the okra. Chop off the ends and slice them in medium thickness.
Heat oil in a wok. Add mustard seeds and allow to splutter. Add urad dal, asofoetida, turmeric powder and red chilli powder. Add the sliced okra to this and stirfry so that the oil and powders coat all over. Sprinkle salt and continue stir frying for about 10 mins. Okra will start to shrink in size and get a cooked green colour. Serve as a side dish with rice.

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Shrimp curry in coconut milk

This simple shrimp curry is my go-to recipe when I want something comforting, quick and easy. There's hardly any prep involved if you buy peeled and deveined frozen shrimp. It uses very few ingredients, so I usually make this when I'm short on fresh produce.

Ingredients:

Shrimp - 1 pound, peeled and deveined
Onion - 1 large
Ginger - 1 inch piece
Garlic - 2 to 3 large cloves
Fresh chillies - 3 or 4 (green or red)
Curry leaves - 1 sprig
Tomato - 1 large
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Coriander powder - 1 tbsp
Cinnamon - 1 inch piece
Cardamom seeds - 1/2 tsp
Cloves - 4 or 5
Fennel seeds - 1 tsp
Oil - 2 tbsp
Salt to taste

Method:

Wash and clean the shrimp. In a bowl, add the shrimp, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala and 1 tsp salt. Mix and keep aside to marinate.
Meanwhile dice the onions, ginger, garlic and tomato. Slit the chillies in half.
In a large pan, heat a tablespoon of oil.
Add whole spices - cinnamon, cloves, cardamom and fennel seeds.
Then add the onions, ginger, garlic, chillies and curry leaves. Add some salt. Fry until onions turn translucent.
Now add a teaspoon of red chilli powder, one tablespoon of coriander powder and a pinch of turmeric powder.
Once the spices have fried in the oil, add the chopped tomato. Cover and cook for about 5 minutes till the tomato turns soft.
Then add a cup of water to the mixture and 1/2 a cup of coconut milk. Gently stir on med-low heat so the coconut milk doesn't split, but we want to heat it through.
Now add the shrimp and the remaining coconut milk. Cover and let simmer for about 10 minutes.
Do not let the curry boil or it could split the coconut milk.
Serve hot with some steamed white rice.

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Olan

Ingredients:

Ash gourd - 2 cups, cubed
Red beans - 1 cup - soaked overnight and cooked with salt
Coconut milk - 1 cup (preferably fresh, not canned)
Green chillies - 3 - 4, slit in half
Curry leaves - 2 sprigs
Cumin powder - 1/2 tsp
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp

Method:

Cook red beans with some salt and keep aside.
Cook ash gourd with very small amount of water and salt, covered on medium heat.
Once half cooked, add the red beans and cook uncovered until almost all water has evaporated.
Add coconut milk, leaves and cumin powder. Continue heating until it just starts to boil. Stop the heat and take it off the stove.
Heat coconut oil and splutter mustard seeds.
Add the oil into the olan. Serve with rice.

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Zero-oil Tomato Sambar

I've made this sambar a few times now. Its a one pot meal that requires no effort except for prepping the veggies. When in a hurry, I only use tomatoes and make a tomato sambar. You can add additional veggies to this recipe.
Veggies that go well in this sambar are spinach, carrots, beans,  snake gourd (padavalanga), drumsticks, ivy gourd (tindora/kovakka),sweet potatoes, potatoes, taro (cheppankezhangu/chembu/arbi), bell pepper, green peas.

Ingredients:

Lentils – 1 cup (use toor dal/masoor dal/moong dal/ or a mixture of these)
Tomatoes – 3, chopped
Onions – 1, chopped
Green chillies – 3, chopped fine
Ginger – 1″ thick, minced
Garlic – 4 cloves, minced
Curry leaves – 1 sprig
Sambar powder – 3 tbsp.
Turmeric powder – 1/2 tsp
Asafoetida – 1 tsp
Water – 2 cups
Additional veggies are optional – eg. carrots, beans, snake gourd (padavalanga), drumsticks (moringa oleifera), ivy gourd (tindora/kovakka), sweet potatoes, potatoes, taro (cheppankezhangu/chembu/arbi), bell pepper, green peas.
Salt to taste
Cilantro – a handful, chopped

Method:

Add all ingredients into a pressure cooker and cook for 2 to 3 whistles. After it’s cooked, sprinkle the cilantro over the top – do not forget this step because it lends the tomato sambar that signature flavor. It’s that simple!

You can have it with brown rice, and a side of other veggie dishes. Or on its own like soup.

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Stuffed Karelas in makhani gravy

Adapted from Tarladalal.com

Ingredients:

For stuffed karelas:
Karelas - 8 small nos. or 4 large
Cumin seeds - 1/2 tsp
Moong dal - 1/2 cup
Green chilli - 1, sliced thin
Ginger - 1" piece
Turmeric powder - 1/4 tsp
Cilantro (coriander leaves) - a small bunch, minced fine
Salt

For makhani gravy
Onion - 1 medium, chopped
Ginger - 1"inch piece
Garlic - 6 cloves
Tomatoes - 3
Cashews - small handful
Cinnamon - 2 sticks (about 2 inches)
Cloves - 6 nos.
Red bell pepper (capsicum) - 1 chopped or Red pumpkin - 1 cup chopped
Cumin seeds - 1/2 tsp
Tomato ketchup - 1 tsp (optional)
Red chilli powder - 1 tsp
Kasoori methi (dried fenugreek leaves) - a pinch
Low fat milk - 1/2 cup
Cornflour - 1 tsp
Oil - 1 tsp
Salt to taste
Cilantro - for garnish

Method:

Stuffed karelas
Wash the karelas and Peel the bitter gourd and keep the peel aside for use in another recipe (Karela Theplas).
Slit each one lengthwise. Using a sharp knife, scoop out the insides carefully creating a hollow in the centre. Apply a little salt to the inside and outside of the bitter gourd and keep aside for 10 to 15 minutes.
Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the soaked moong dal (1/2 cup), 1 green chilli, ginger, turmeric powder and salt and mix well.
Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.
Add the coriander leaves and mix well. Cool a little.
Fill this mixture into the bitter gourd and steam them for 10 to 15 minutes till they are cooked (I baked them at 350 degrees for 15 mins, then turned them and continued to bake for 10 mins. turned the other side and baked further 10 mins and then changed heat to broil for 5 mins). Cut each karela into 2 and keep aside - my karelas were small so I did not do this.

Makhani gravy
Make ginger garlic paste.
In a saucepan - 3 tomatoes, 1 medium onion, small handful of cashews, 2 cinnamon sticks, 6 cloves, red capsicum (original recipe uses pumpkin) with just enough water and cook over medium heat till tomatoes are soft. Allow to cool completely. then strain (save the water) and puree it.
In the saucepan (i washed it again), heat 2 tsp oil and add cumin seeds. Then fry the ginger garlic paste till raw smell goes away. Then add the puree. Add the strained water. Simmer for 7 minutes or so. Add a teaspoon of tomato ketchup, add kashmiri red chilli powder (2 tsp), salt and sprinkle some kasoori methi. Take half cup of low fat milk and mix 1/2 tsp cornflour to it. pour this into the gravy. Adjust salt. It will thicken soon.
Add the cooked stuffed karelas and submerge it. sprinkle some cilantro over it.

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Chicken Malai Kabab

Last year, I had an American couple come over for Christmas dinner. As they were very sensitive to spices, I had to be careful about choosing milder recipes. I used a recipe for chicken malai kabab and omitted the green chillies. They turned out to be a hit, and my guests even took the leftovers home. This was one of the sides to the main course - rack of lamb.
This year, I made this again with the green chillies on the day after Christmas, as it was just the two of us. Looks like this is going to be a regular recipe for the holidays.

Ingredients:

Four pieces chicken breast

1st marination:
Ginger chopped - 1 tsp.
Garlic chopped - 1 tsp.
Malt vinegar - 1 tbsp.
Salt to taste

2nd marination:
Yogurt - 1/2 cup
Cream cheese - 1/2 cup
Heavy cream - 1tbsp.
Egg - 1 no.
Coriander sticks - 2 tbsp., chopped
Green chillies - 1 tbsp., chopped
Green cardomom powder - 1/2 tsp.
White pepper powder - 1/2 tsp.
Cheddar cheese grated - 2 tbsp.
Chat masala - 1 tsp.
Lemon juice - 1 tbsp.

Olive oil for basting

Method:

Cut chicken breast in thin slices 2”x 2”x1/2
Marinate chicken breast in salt, ginger, garlic and malt vinegar. (If you don't have malt vinegar, that's ok - use a little lemon juice)
Refrigerate for 20 minutes.

In a bowl add yogurt, cream cheese, and egg. Mix gently and add coriander, green chilies, cardamom powder and white pepper. Place marination to the side.

Remove the chicken and mix gently with the saved marination and add the cheddar cheese. Place in refrigerator for at least 4 hours or leave it overnight.

Place chicken on a tray in the oven for 350 degrees for 15 minutes and turn over while cooking.
Remove and place on a plate. Sprinkle with chat masala and lemon juice.
Serve with favorite greens and mint chutney.

Note: You can also grill them. Skewer the chicken and grill for 6 minutes. Baste with olive oil and cook until the chicken is crispy.

You can also serve this with jeera rice. I also like to wrap this up in a pita with some chopped cucumber, parsley, hummus and mint chutney.

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Sambar Powder

Yet another essential in your pantry for South Indian cooking. I make this in small batches to retain freshness of the spice mix. I mostly use this mix to make Sambar and dal palak. You can also add it to stir-fries like kovakkai poriyal.

Ingredients:

Coriander seeds - 1 tbsp
Channa dal - 1/2 tbsp (adjust, see note)
Cumin seeds - 1 tsp
Black peppercorns - 1 tbsp
Fennel seeds - 1 tsp
Fenugreek seeds - 1 tsp
Dried red chillies - approx. 5 nos.
Curry leaves - 1 sprig
Turmeric powder - 1 tsp
Asafoetida - 1 tsp
Red chilli powder - 1 tsp

Method:

Heat a wok on medium-low heat. Add coriander seeds, chana dal, cumin seeds, black peppercorns, fennel seeds, fenugreek seeds, red chillies and curry leaves. Gently roast the spices for a couple of minutes, constantly stirring so as not to burn them. The smell will start to emanate from the spices. Once the dal turns golden brown, turn off the heat and transfer the ingredients to a cool plate. Allow it to cool completely.
Then roast all the spices in a spice grinder. Mix in turmeric powder, asafoetida and red chilli powder.
Store in an air tight container, in a cool dry place.

Notes: Channa dal will help thicken the gravy, so adjust according to your preference.
Some also roast toor dal and urad dal in this mix.
Adding the powders in the end is optional, as you would most likely be adding it separately while making sambar, but this is how I do it. I add a tinge now, and a tinge later by doing a taste test.

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Chicken Liver Fry (Kerala style)

This dish is a family favorite! This is my mom's recipe and I've loved it every single time she made this since childhood. My sister and I would fight over the last bits all the time. My mom used to make it in an old cast iron skillet, so the spices and onions get nicely caramelized, with crunchy powdery liver bits stuck to the pan. Gosh that's the best part! Back in Saudi Arabia, we loved having this with Khubuz and Laban (thick buttermilk). It's a dry dish, so if you're having it with rice, kachiya moru is an excellent accompaniment to it. You'll be sure to lick your plate clean :)

My mom knows that my sister and I love this a lot, that every time we come over to visit, she will make sure that this dish is made at least once. And sometimes, she will even make a huge batch for us to take on our flight back!

Chicken liver, I guess is an acquired taste. I love it because I've had it many times as a kid. The hubby on the other hand found it revolting at first. He does like it now (he better! coz it's one of my favorite dishes of all time so I'm gonna keep making this a lot!!) It does taste amazing especially with all the spices, but the key is to overcome the fact that you're eating an animal's organs. I can understand it, because I can't get myself to eat deep fried goat brains among many other organs, though I've heard that they taste pretty amazing too.

Check out the tub of chicken livers I got at the grocery store. Reminds me of ice cream. Would be a wierd flavor for ice cream though.. lol!

I apologize for the so-so photographs, they were taken with my phone. I could'nt bring myself to get the camera out and plate the dish nicely, because it was late and I couldn't wait to eat it as soon as it was ready haha!

Ingredients:

Chicken Liver - 1/2 kg
Red Chilli powder - 4 tbsp
Coriander powder - 2 tbsp
Pepper powder - 1 tsp
Homemade garam masala - 1/2 tsp
Turmeric powder - a pinch
Onions - 2 to 4 large, sliced
Ginger - 1" piece chopped
Garlic - 3 large cloves chopped
Oil - 2 tbsp
Salt to taste

Method:

Clean chicken liver using a dash of salt and vinegar in water. Remove any excess fat.
Put the liver in a deep pot (I use my 3 liter pressure cooker pot). Add the chilli powder, coriander powder, pepper powder, garam masala and turmeric powder. Pour just enough water to cover the liver. Cook it on medium heat till the water dries up. Add salt when it's about to dry. (Note: Do not add salt in the beginning because this will harden the liver)
Now in a skillet or frying pan, heat oil and fry the onions, ginger and garlic. Season with salt. When the onions have browned, add the cooked liver to this and combine well.
Serve warm with rice and moru or yoghurt. They make delicious leftovers!

Be sure to check out my recipes for:
Moru Kachiyathu
Homemade Garam Masala
Easy Khubuz

While writing this post, I did google to see if a chicken liver ice cream exists (I know bacon ice cream exists, so why not!) Surely enough, a restaurant in Estonia does serve one:

Chicken liver ice-cream with gorgonzola cream, praline, celery & potato crumble

This photo of Ribe is courtesy of TripAdvisor

And a molecular gastronomer in South Africa made Chicken Liver and Bacon Paté Ice cream:

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Bread Upma

I haven't even heard of bread upma until the day I made it. My hubby suddenly had a craving for it, and told me about this dish that used to be very popular in Tamil Nadu during his childhood. Before chaats from north India became popular and invaded the snack scene in south India, these were a regular item in most tea shops. Nowadays, you can never find this in a restaurant menu. So he asked me to look it up and make it for him. I went through a few bread upma recipes online and mostly followed Preethi's.

Ingredients:

Bread - 6 to 8 slices
Ghee - as required
Onion - 1 medium, chopped
Green chilli - 1, chopped
Ginger - 1/2 inch, minced (optional)
Tomato - 2, chopped
Vegetables of choice - like crumbled potato, green peas, carrots, beans, chana (garbanzo), chopped and cooked. You can also add cooked ground meat.
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Cashewnuts - handful, broken
Turmeric powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Asafoetida - 1/4 tsp
Garam masala - 1/2 tsp (optional)
Tomato puree or water - 2 tbsp
Salt to taste
Coriander leaves - minced (or coriander chutney) - to taste
Lemon juice - to garnish

Method:

Toast bread pieces on a skillet with ghee. (You can skip toasting the bread, but I felt this step made the dish really tasty!) Cube them into bite size pieces. In a wok, heat ghee and splutter mustard seeds. Add chana dal, urad dal and cashewnuts. Stir well so that they fry evenly. When they brown, add onions, ginger and green chilli. Fry till onions turn translucent with salt. Then add tomatoes and fry till they mush up. Then add cooked vegetables and combine. Add turmeric powder, asafoetida, red chilli powder and garam masala. Sprinkle some water or add tomato puree and cook for a few minutes. Finally add the cubed bread pieces and combine well. Garnish with cilantro chutney and squeeze a bit of lemon juice. Serve hot.

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Garam Masala - Homemade goodness!!

When I was a newbie at cooking, I always resorted to using store bought spice mixes, especially garam masala. As I progressed, I realized that the secret to getting that authentic taste in curries, is freshly roasted home ground spices, just like mom made it.

The recipe of garam masala varies in every household. The basic ingredients in any garam masala would be the 3 c's - cinnamon, cloves and cardamom (green ones). Then you can add some other spices of your liking such as nutmeg, cumin seeds, fennel seeds (this is especially good for non vegetarian curries), black peppercorns, star anise, mace, etc. Some even add coriander seeds and red chillies, but I add them separately in my curries. Here is a recipe that I made today, the measurements is a guesstimate. You can look at the photo above and understand the proportions too.

Ingredients:

Green cardamom seeds - 1 tbsp
Cinnamon stick - 2 inch stick
Cloves - around 20 of them
Cumin seeds - 1 tsp
Fennel seeds - 1 tbsp
Black peppercorns - 1 tsp
Mace - 2
Star Anise - 1
Black cardamom - 1

Method:

Heat a wok to medium heat, and then reduce it to medium low. Put in all the spices into it.

Gently roast the spices for a couple of minutes, constantly stirring so as not to burn them. The smell will start to emanate from the spices. Once you start to see a light smoke appearing, stop the heat. Keep stirring as the wok is still hot and the spices underneath can burn. Once the wok's heat has reduced significantly, wait for it to cool completely.

Then roast all the spices in a spice grinder.

Store in an air tight container, in a cool dry place.

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Shahi Paneer

This is another version of Shahi Paneer that I tried last night from The Novice Housewife. I found it while browsing through Pinterest. It was so creamy and delicious, I couldn't wait to get this up on my blog. Also prepping is easy. The ingredients need to be only roughly chopped and boiled, as it will be pureed into a smooth paste.

The novice houswife's recipe also gives out many handy tips worth reading.
The ones I liked:
Soaking the paneer to soften it.
Marinating and broiling the paneer.
Another option is to fry the paneer. The broiling or frying is done to prevent the paneer from crumbling into the curry. Or you can use it as it is.
The more you cook the gravy, the better flavour you get, but ensure you dont allow it to stick to the pan. Keep stirring the gravy.
If making ahead, make the gravy and broil the paneer. But reserve adding the paneer to the gravy till the day of serving. Also make the gravy a little thinner, as it will thicken with time. If you do add the paneer, reheat in microwave or oven. Reheating on the stove,  might lead to the paneer breaking into pieces while stirring.
Ketchup is added for sweetness and a reddish color. Or you can use a pinch of sugar instead.

Ingredients:

For broiled Paneer:
Paneer - 250 gms
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Kasoori methi - 1 tsp
Yoghurt - 1 cup

Onions - (1 large onion), quartered (250 gm)
Coriander seeds - 1/2 tsp
Green chillies - 3-4 ( if you prefer less heat, deseed the chillies)
Tomatoes - (2 small roma tomatoes or 1.5 large tomato) (125 gm)
Cashew nuts - 50 gm
Butter - 2-3 tbsp
Ginger-garlic paste ( 1 inch ginger & 4 cloves garlic) - 1 tbsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1 tsp
1 tsp sugar or 1 tbsp ketchup
Milk - ½ – ¾ cup
1 cup warm water (I used the reserve liquid from boiling the ingredients)
a handful of kasoori methi (dried fenugreek leaves)
3-4 tbsp finely chopped cilantro leaves
a very small pinch garam masala (optional)
salt, to taste

Method:

If you're using store bought Paneer (I've rarely made Paneer at home), then soak the paneer in hot boiling water and some salt for about 10 minutes. It makes the paneer soft.

Also marinate the paneer with yoghurt, turmeric, cumin seeds, kasoori methi (dried fenugreek leaves), red chilli powder and salt for 15 minutes. Bake them in an oven at 350F for 7 minutes. Broil it for 3 minutes. Flip and broil for another 2 minutes.

Grind the ginger and garlic with ½tsp of water to make a smooth paste.
Wash the tomatoes, and cube them roughly.
Put the tomatoes, onions, coriander seeds, green chillies, and cashews in a big enough sauce pot. Add enough water to cover the vegetables and let it come to a boil (about 10 minutes). Drain the water and blend it to a paste. I generally keep a cup under the strainer and reserve some of the liquid to put in the gravy later. You could remove the skin of the tomatoes if you like, but it is fine even if you don’t.
In another pan (I use the same sauce pot), heat the butter (I used oil). Once hot, add in the ginger-garlic paste. Fry till golden. Add the onion-tomato paste.
Fry on medium heat for about 15 minutes, or until the oil separates. Be careful, it will splutter.
Add salt, turmeric powder and red chilli powder. Let cook for another 15-20 minutes on medium-low flame. Add ¼ cup of the reserved warm water. Cook for 5 minutes and keep adding the rest of 1 cup of water every 5 minutes, for the next 15 minutes.
Add the roasted cumin powder and kasoori methi in the sauce and mix well. Season with salt and add sugar if required. You can add a little ketchup as well. The ketchup adds a little sweetness, and a little red colour to the gravy.
When ready to serve, reheat the sauce. Add the paneer, and cook for 2-3 minutes. Add finely chopped cilantro, the milk and if required a little more warm water. Adjust seasoning. You can add a pinch of garam masala at this point, if you like. Serve hot with naan, or roti.

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Naan

 
Naan is an Indian bread that I've been wanting to try making at home for a long time. It's traditionally made in a Tandoor which is a hot clay oven. Obviously a commoner like me won't have a clay oven at home, so we usually had them at a restaurant. But my mom used to make a similar one at home on a stove top when I was a kid. It used to be one of her specials served with keema matar, made specially for her children. :)
I tried a recipe from vahchef. He shows two options - an oven technique and a stove top technique. Since my stove is electric, I couldn't follow that one, although he says its the better tasting one. I opted for the oven technique and it turned out good anyway. I may try the stove top version when I get a grill.
I served it with Shahi Paneer for dinner.

Ingredients:

All purpose flour (Maida) - 3 cups
Instant dry yeast - 1 sachet
Water - 1/2 cup (lukewarm)
Milk - 1 cup
Egg - 1 (optional)
Sugar - 1/2 tsp
Salt - a pinch
Oil - 2 tbsp
Extra flour - for rolling out

Method:

Sieve the flour into a bowl.
Prepare the yeast mixture first. In a small bowl filled with 1/2 cup lukewarm water, add the instant yeast. Stir with a plastic spoon to mix, the yeast will start to get activated. To help this, add in the salt and sugar. Let rest for 5 minutes. Add the milk, and egg if using. Egg will make the naan softer. Also add a tablespoon of oil in the mixture.
Pour the yeast mixture a little at time into the bowl of flour and knead with your hands. The video shows that you need to get a very sticky and smooth dough, so its ok if its sticks a lot on your hands. I did not have to use the entire yeast mixture to get the consistency shown in the video (that's why I use only 1/2 cup water in this recipe). Drizzle some oil over the top so that it doesn't dry when letting it rest. Rest for about 1/2 hour or even an hour, to let the dough rise. In the meantime, I prepared the curry that I would serve with it.
Preheat your oven to the highest possible temparature (broiler mode). Flour your work surface and your hands. Start pulling out portions of the sticky dough and form a rough ball with it. The extra flour will help prevent it from sticking to your hands. Once you've made the balls, cover them with a kitchen towel and rest again for about 10 to 20 mins. Then take eash dough ball and flatten them out with your palm. Keep tossing them between your palms like you would a pizza dough. The video shows you how to do this. Beware he's goofy, so it's hard to take him seriously at first lol!

Place them on a non-stick cookie sheet or on an oiled pan. If you like garlic naan, spread minced garlic over the naan at this stage. Bake it in the oven for 2 and a half minutes. Anymore and you will burn the naan (Oven temperatures may differ so keep a close eye on the first batch to calculate what works best). Take it out and flip it, and place it back in the oven for only 30 seconds. Get them out and immediately dab salted butter on it, if you like butter naan.
Serve hot with your favorite curry.

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Egg and Vegetable Stew (with variations for chicken, beef or lamb)

This stew is a traditional Syrian Christian curry served for breakfast with Appam (lacy rice pancakes). I like to have it any time of the day with toasted bread, if there's no ready batter for appams. It's very rustic and hearty, like the filling of a pot pie. (Maybe I will try it in a pot pie someday).

Serves: 4-6

Ingredients:

Eggs - 4 large
Onion - 1 medium size, chopped
Ginger - 1 inch, minced
Green chillies - 3 or as per your spice level
Chopped Vegetables - 2 cups (preferably potatoes, cauliflower, carrots, french beans, green peas)
Mustard seeds - 1 tsp
Cinnamon sticks - 1 large broken to small pieces
Cloves - 4-6
Green cardamom pods - 4
Bay leaf - 1
Curry leaves - 1 sprig (optional)
Black pepper corns - 6-8
White pepper powder - 2 tsp (optional)
Black pepper powder - 1 tsp
Turmeric - a pinch
Red chilli powder - a pinch (optional)
Coriander powder - 1 tsp (optional)
Garam masala - a pinch (optional)
Coconut milk - 1 cup
Water - 2 cups
Oil (vegetable/canola) - 2 tbsp (For authenticity, use coconut oil - its an acquired taste)

Method:

Hard boil the eggs and keep aside to cool. Meanwhile chop all the vegetables and store in a mixing bowl.
In a large pot, heat 2 tbsp of oil. Add mustards seeds and let is splutter. Add the whole spices - cinnamon, cloves, cardamom, bay leaf, peppercorns. Once their aroma starts to exude, add the chopped onions, ginger, green chillies and curry leaves. Saute until the onions are translucent. Then add the powdered spices - turmeric, white pepper, black pepper, red chilli powder, coriander powder. Mix for a minute. Then add the chopped vegetables and enough water to just cover the vegetables. Cover and cook until the vegetables are cooked through. Meanwhile peel the cooled eggs and halve them, if desired. Once vegetables are cooked, reduce the heat, and pour coconut milk. Let it cook and reduce until you get the desired consistency of gravy. Finally sprinkle garam masala and add the hardboiled eggs. Serve with appams, chappathis or toasted slices of bread.

Note: You can make different variations of this stew. Leave the eggs out and it becomes a vegetable stew. Add cubed chicken pieces instead of the vegetables and it becomes a chicken stew. For beef or lamb stew, cook the meat separately with a small amount of water or even pressure cook it, before adding it to the stew.
If you don't have coconut milk, use regular milk.

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Keema Matar

Keema matar is one of my favorite dishes. My mom used to make this for me and my sister when she feels like treating us to something special. She used to also make a pan grilled bread that was a lot like naan to go with this. When I started to cook on my own, this is one of the first recipes that I decided to master. Its quite simple and delicious!

Ingredients:

1 lb ground beef (you can use ground lamb, chicken or turkey too)
1/2 cup frozen green peas
1 large onion chopped
3 cloves garlic
1 inch piece ginger
2 green chillies sliced fine
1 tsp cumin seeds
1 inch piece cinnamon
4 cloves
2 cardamom
1 bay leaf
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
1/4 tsp asafoetida
salt to taste
1 tbsp oil
4 tbsp tomato puree
2 tbsp milk
2 tbsp yoghurt
2 tsp lemon juice

Method:

Heat oil in a wok. Add cumin seeds, cinnamon, bay leaf, cardamom and cloves. Then add onion and salt. Saute on medium heat for about 10 mins, till  it turns brown. Add ginger, garlic and green chillies. Continue sauteeing for a long time till everything softens up. Add turmeric, red chilli powder, coriander powder, cumin powder, garam masala and asafoetida. Mix till raw smell disappears. Add tomato puree. Cook till raw smell goes. Then add ground beef. Mix thoroughly so that no chunks form. Add 2 tbsp milk. When beef turns brown, add more tomato puree if required. Adjust salt as well. Add green peas and cook further for another 5 minutes. Take off heat and let cool down. Mix yoghurt and sprinkle lemon juice before serving.

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Beef Fry - Kerala style

This recipe is different from my mom's recipe. It's an adaptation from Vazhayila. But the quantity of spices used for the meat masala seemed a bit too much for me, so I made a few changes here and there. My mom uses a lesser amount of the masala. Both use coconut cuts (thenga kothu). As I wasn't in a position to break open a fresh coconut to cut out the pieces, I used grated coconut from my freezer. Still tasted amazing with steamed rice and kachiya moru.

Ingredients:

For Meat masala powder:
Bowl -1 Roast and Grind
Dried red chili - 15   OR  Chili powder 2 tbsp
Coriander seeds - 3 tbsp   OR  Coriander powder - 2 tbsp
Black Pepper corns - 1 tsp
Cinnamon - 2 small sticks
Green Cardamom - 5 OR Cardamom seeds - 1 tsp
Cloves - 6
Star anise - 1
Bay leaf - 1
Fennel seeds - 1/2 tsp Or garam masala - 1 to 1.5 tsp
Turmeric powder - 1/2 tsp

To pressure cook:
Beef - 1 kg (chuck works best)
Salt to taste
Meat Masala powder - half of of the recipe above
Curry leaves

To roast:
Shallots chopped - 1 cup
Garlic chopped - 4-5 cloves
Ginger chopped - a small piece
Green chili chopped - 2
Coconut cuts ( Thenga kothu) - 1/4 cup OR Grated coconut - 2 to 3 tbsp
Salt to taste
Curry Leaves
Oil

Method:

Heat a small pan and add all the ingredients in the section for meat masala powder, except turmeric powder.
Dry roast it for 4-5 minutes on a medium steady flame , until aromatic and brown.
Switch off the heat and add turmeric powder. Grind it to a coarse powder in a coffee grinder.
This will give you about 5-6 table spoon of meat masala.

Clean and cut the beef into medium cubes and marinate it with half of the prepared masala powder (around 2.5 - 3 tbsp), salt to taste and curry leaves. Fill water till half the level of the beef pieces occupied. Pressure cook it for 3-4 whistles.

Heat oil in a heavy bottomed cooking pan and add curry leaves and coconut cuts or grated coconut. Fry for 3-4 minutes. If using grated coconut, it will initially absorb the oil and start to foam. Then it will start to change color and foaming will stop. Do not let it overbrown.
Now add onion. Add crushed ginger,garlic and green chilies.
Saute till they start to turn brown. Add the remaining masala powder (or less if you think its too much masala) and fry for a minute or two.
Add the cooked beef along with cooking liquid if any and simmer until it is dry .
Turn the flame to medium and saute,stirring often and scrape the bottom of the pan to prevent from sticking,until it turns dark and dry. Serve warm with steamed rice and moru. Or another popular combination is to have it with Kerala Parotta.

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Kovakkai Poriyal - Ivy Gourd Stirfry

This is the first guest post on this blog, from one of the biggest followers of my blog, my dear husband!
Now that he has started trying his hand in cooking, he surprised me one day when I came back from work, by cooking up this beautiful poriyal. I have never tasted anything like it before and it was scrumptious! He even plated it and took photos for me to post this on the blog. How sweet! Hopefully there will be more guest posts on the way.
This recipe is followed from Solai's True Chettinad kitchen blog.

Ingredients:

Ivy Gourd/Kovakkai/Tindora-1/2 kg
Big onion- 1 (cut length wise)
Garlic - 2 cloves
Sambar powder - 2 tsp
Chana dal (roasted and powdered) - 2 tsp
Red Chilli powder - 1/2 tsp
Curry Leaves - 1 sprig
Salt - 1/2 tsp
Oil - 1 tbsp

Method:

Mix the sambar powder and salt needed with the kovakkai and keep aside for 15 minutes. Now keep the kadai (wok) in the stove. In one table spoon of oil, splutter mustard seeds and curry leaves. Add the onions and garlic, fry till golden brown. Now add the kovakkai pieces and sauté in the oil itself for 5 minutes. Add 1 cup of water, mix well, close the kadai, reduce the flame and cook for 7 to 8 minutes. Check in between if there is enough water in the wok. When you feel that the veg has been cooked till soft, increase the flame and let all the water content evaporate. The oil you added in the beginning will come out at this stage. Now add the Bengal gram mix kept ready and mix well. If you cook for another 2 to 3 minutes stirring continuously, the Bengal gram powder will form a coating on the kovakkai and it will get roasted well. If you don’t have Bengal gram powder, paruppu podi (toor dal powder) can be used.

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Seekh Kabab

Seekh kababs are my favorite variety of kababs. Grilled on skewers also known as seekh, until juicy and succulent, they're just mouth watering.
The seekh is a round metal skewer, however I used bamboo skewers that have been soaked in water (to prevent them from burning when grilling).
You can use any kind of ground meat for this - beef, lamb or chicken. But it should not be too lean, or it will become too dry. So make sure it has some amount of fat in it. They will melt into juices when its cooking, and the excess will drip down.
This weekend, our neighbor took us to a meat packing company at Sussex, NJ. I bought a pound of ground sirloin (beef). It looked so beautiful, that I decided to try out seekh kababs for the first time.
Since I don't have an outdoor grill yet, I broiled it in the oven. They need to be cooked at the highest temperatures possible. Traditionally, seekh kebabs are grilled in a tandoor (clay oven), that has temperatures as high as 800°F. As ovens cannot be this hot, crank it up to the highest possible.
Another thing to note is that the final mixture should not be too moist, or it will not hold onto the skewers. So make sure you absorb most of the moisture from the ground meat in some kitchen towels.
This recipe was inspired by vahchef.

Ingredients:

Ground beef - 1 lb (500 gm)
Red onion - 1/2 medium
Garlic - 4 cloves
Ginger - 1 inch piece
Green chilli - 1 or 2
Grated cheese - a handful (optional)
Parsley or Cilantro - small bunch, about 10 sprigs
Mint leaves - a handful
Red chilli powder - 2 tsp or to taste
Garam masala - 1 tsp
Coriander powder - 1 tsp
Egg - 1
Lemon juice - from half a lemon
Salt to taste
Bread crumbs - optional (see note)
Bamboo skewers, soaked in water - 10

Method:

Preheat oven to the highest temperature or on broil.
Chop onion, garlic ginger and green chilli finely. Or run it through a food processor. Collect it in a mixing bowl. Add grated cheese, finely chopped parsley or cilantro (or use small amounts of both), finely chopped mint leaves, red chilli powder, garam masla and coriander powder and mix it. Add ground meat and thoroughly mix everything together by hand. This is so therapeutic, trust me! Sprinkle enough salt, squeeze lemon juice, and break an egg into this mixture. Continue kneading this mixture.
Note: If you feel that the mixture is too moist, add bread crumbs or chickpea flour (besan) to this. It will help making the mixture more dry.
Let the mixture marinate for about 15 mins. If you want, you can prepare this in advance and allow it to marinate overnight.
Take a lemon sized ball of the mixture.

Push it through a skewer.

Using your fingers, work it along the length of the skewer to form a long kebab.

Place these skewers across a rectangular cake pan, or on a baking sheet.

Place it on the top rack of the oven, and cook until done, around 12-15 mins. You can also grill these beauties on an outdoor grill.
Serve with lime wedges and coriander-mint chutney mixed with yoghurt.

Or serve over a bed of cumin rice.

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Vendakka Pachadi - Stir fried Okra in yoghurt sauce

Okra is a vegetable that I would steer clear of as a child. My dad used to say that his mother would prepare okra curry like beef curry during the lent season. And nobody would miss eating meat, coz it has a meaty texture. I never liked the slimy gooey texture, but after being married to someone who loves this vegetable, I had to prepare it to keep him happy. The okra stir fry is one of his favorites and my mother-in-law gave me the easiest recipe for it.
For a change, I tried this pachadi (South Indian gravy made with yoghurt). Its definitely healthy for you.
Okra is high in fibre and also high levels of antioxidants and vitamin A.
The key to making a good okra recipe, is to slice it in thin circles, about 1/4 inch thick, and to sauté it in a wide pan so that it can spread out, stirring regularly, until most of the moisture dries up and its slime free. If the pan is overcrowded, the okra will release a lot of moisture and become a slimy mass.

Ingredients:

Okra - 2 cups, sliced
Red pearl onions - 5, sliced (can use 1/2 red onion as substitute)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Green chilli - 2 (or to taste)
Turmeric - a pinch (optional)
Oil - 1 tbsp
Plain yoghurt - 1 cup
Water - 1/2 cup
Salt to taste

Method:

Whisk yoghurt with water, salt and roasted cumin seeds in a bowl, and keep aside.
Heat oil in a pan on medium heat. Add mustard seeds and allow it to splutter. Sauté pearl onions and green chillies till they turn brown. Add a pinch of turmeric, if using. Now add sliced okra pieces and fry till okra is cooked to a good crisp (takes about 15 to 20 mins). When done, take it off the heat and allow it to cool.
Dunk the okra mixture into the bowl of whisked yoghurt.
Serve with steamed rice.

Inspiration from Edible Garden.

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