Muringakka Theeyal

Theeyal is a delicious tangy curry that's popular in Kerala. Some of the popular theeyal are:
Ulli Theeyal : made with red pearl onions
Muringakka Theeyal : made with muringakka (moringa oleifera pods)
Pavakka Theeyal : made with bitter gourd

Here is a recipe for muringakka theeyal.

Ingredients:

Muringakka/Drumsticks (moringa oleifera pods) - 3-5 nos.
Red pearl onions - 1 cup
Grated coconut - 1 cup
Black peppercorns - 1 tbsp
Coriander seeds - 1 tbsp
Dried Red chillies - 8 + 3 nos.
Fenugreek seeds - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind paste - 1 tbsp
Water - 1 cup
Asafoetida - a pinch
Jaggery - 1 tbsp
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Salt to taste
Oil

Method:

Wash the drumsticks and chop off the dry ends. I also gently scrape them with the blade of my knife, because I've seen my mom do this as well. Cut the drumsticks in 2 inch sizes. Peel the red onions.
Tip: Soaking the red pearl onions in water for about 10 mins, will helps the skin peel off easily.
Chop a quarter of those onions.

In a pan, heat a tablespoon of oil. Add the chopped onions, grated coconut, black peppercorns, coriander seeds and 8 whole red chillies. Roast it on a medium heat till the coconut turns brown. Ensure that you are stirring constantly so that there roasting is even, and the coconut does not stick to the bottom of the pan and burn. This takes about 10-15 mins of roasting. Here's a before and after photo:

Allow it to cool and add a teaspoon of fenugreek seeds. (I also added a pinch of red chilli powder and a pinch of coriander powder, but its optional) Grind this mixture with about 2 tbsp of water to a smooth paste like chutney.

In the same pan, heat another tablespoon of oil. Add the red pearl onions and give it a swirl for about a minute on medium heat. Add the chopped drumsticks and fry for about a minute. Add turmeric powder and mix. Dissolve a tablespoon of tamarind paste in a cup of water. Pour this into the pan. Add salt and bring it to a boil. Allow it to cook for about 5 minutes. Add the ground mixture to this, add more water if required. Let it cook for about 10 minutes on low heat. Add a pinch of asafoetida and a tablespoon of shaved jaggery. (it's not going to taste sweet, it helps in cutting the extreme sourness).

In another small frying pan, heat a teaspoon of oil. Splutter mustard seeds, add a sprig of curry leaves and break 3 dried red chillies into it. Temper it for half a minute and pour the mixture into the theeyal.

Serve with rice and other sides of your choice.

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Naadan Beef curry (with coconut milk)

Porotta and beef curry. Some of the combinations that is synonymous with Kerala cuisine.
I haven't dared to make a porotta at home yet. It really is such an ordeal, even back in Kerala, families buy them from the local thattukada (food stall). Beef curry on the other hand, is best made homemade, with freshly ground spices.
Previously, I made beef curry using chuck stew meat, which was good. This time I tried sirloin tips, and it turned out ah-mazing!!

Ingredients:

Sirloin tips (beef cubes) - 1 lb (1/2 kg)
Homemade garam masala - 2 + 2 tsp
Coriander powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tspp
Red onion - 1 large, sliced
Ginger - 2 tsp, chopped finely
Garlic - 2 tsp, chopped finely
Coconut milk - 1 cup
Bay leaf - 1
Curry leaves - 1 sprig
Mint leaves - a handful
Oil - 2 tbsp
Salt to taste

Method:

Dry roast the coriander powder, chilli powder and turmeric in a wok for a couple of minutes on medium heat till it just starts to smoke. Keep aside on a small plate.
Wash the beef cubes in some warm water and a small amount of vinergar (optional). Drain and store in a bowl. Sprinkle salt and 2 tsp of garam masala, half the roasted powder mix of coriander, red chilli and turmeric. Rub the beef cubes in it. Let it sit for marination for about half an hour.
Meanwhile prep the other ingredients - chop onions, ginger, garlic. Wash the curry leaves and mint leaves.
In a wok, heat oil on medium-high heat. Add bay leaf and curry leaves. Then fry the sliced onions for 5 minutes with some salt till its softened to a nice pink. Add the ginger and garlic, fry for another couple of minutes. Add the remaining 2 tsp of garam masala and remaining coriander powder, red chilli powder and turmeric powder. Fry for a minute. Then add the marinated sirloin tips and fry for about 5 minutes. Add a cup of thin coconut milk and mint leaves. Cover and cook for about 20 minutes. Check for salt, add half a cup of thick coconut milk and let simmer for another 10 minutes.

Serve hot with porottas or steamed rice and kachiya moru. Remember it tastes better the next day, when the spices have really blended into the meat. This is heaven!!

Note: I bought a can of coconut milk. I scooped out the top part which was the thick coagulated coconut milk into a cup. Then I mixed the rest of the thin coconut milk in the can.

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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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Nectarine raspberry cobbler

Nectarine raspberry cobbler bubbling away.
https://share.htc.com/PP2BPmjo6
"Fresh out of the oven. Delish!"

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Chickpea feta burger

I wouldn't call it a veggie burger because it contains eggs. It is a delicious and healthy option on a hot summer day. I served this with a nice dill tahini sauce.

Ingredients for chickpea feta burger:

200 grams chick peas soaked and boiled with salt
100 grams feta cheese crumbled
2 eggs
1 grated carrot
6 red pearl onions
2 cloves garlic
1/2 cup bread crumbs
1 tbsp oil

Ingredients for dill tahini sauce:

1/4 cup tahini
1/4 cup dill minced
1 tablespoons olive oil
1 clove garlic
1tsp lemon juice
Dash of salt

To assemble:

Hamburger buns
Baby spinach leaves
Tomato slices
Iceberg lettuce leaves

Method fpr sauce:

Combine all ingredients in a food processor until smooth.

Method for burgers:

Heat 1 tablespoon oil in a frying pan over medium heat. Cook pearl onions and garlic for 2 minutes or until soft. Transfer to a food processor. Add chickpeas, carrots feta and eggs and process until combined. Transfer to a bowl. Season with salt and pepper. Add the bread crumbs and mix until combined. Divide mixture into golf ball portions. Shape each portion into a patty.

heat the remaining oil on a non-stick frying pan over medium heat. Cook the patties for 4 minutes each side or until brown and cooked through.
Toast the hamburger buns for 2 minutes each side or until lightly toasted.
Divide half the bun cut side up among serving plates. Spread with a little tahini sauce. Top with a lettuce, spinach, tomato and chickpea patty and other half of bun.

Assembled Burgers:

Dill Tahini Sauce:

Burger mix:

Grilling the burgers:

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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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