Pavakka Kichadi ! (Bitter Gourd in curd-coconut sauce)

Kichadi is a side dish we prepare in Kerala,especially for sadya (the fabulous meal during festivals).This is a tempting curry with a creamy texture of curd and coconut.But what makes it unique is the raw pungent mustard flavour.I love such mild flavoured curries so much that left overs will be my special dips during snacks.Come on,these are little pleasures of life,enjoy.And yes,keep healthy.Here is the recipe for this simple dish.

Ingredients

1 heaped cup of bitter gourd,cleaned & chopped

3 green chillies,slitted lengthwise

few curry leaves

coconut oil

salt

To grind into fine paste

1 cup grated coconut

3/4 to 1 cup curd

1/4 tsp mustard 

To temper

1/2 tsp mustard seeds

1 dry chilly

1 sprig curry leaf

Method

Heat oil in a medium skillet and dry fry the cleaned bitter gourd followed by green chillies and curry leaves.Add  salt to this and mix well.Keep it aside.

Meanwhile grind the ingredients except mustard to a fine paste.Add the mustard seeds just before you finish grinding.We only need to crush the mustard seeds.Pour this ground paste to the fried bitter gourd mix and combine everything well.

Heat oil in a heavy bottomed kadai and splutter mustard seeds,dry chilly and curry leaves.Add the bitter gourd mixture to this and mix well.Turn off the heat.Check salt.Serve as a side dish with rice.

Unnakkaya - Snack from Malabar ! (My 150 th post )

With this Unnakkaya post today,Melange completes it's 150th post here.It was a sweet journey with lots of interactions and some truly worth experiences.I would love to thank all those foodies out there,for their valuable feedbacks and support !

Unnakkaya is a popular snack in Malabar,the northern strip of Kerala.To give a brief of what I have written earlier,Malabar cuisine is rich,flavourful and exotic in all senses.I always wonder how they can manage with those extra calories they consume on a daily basis.The number of eggs been added,the amount of ghee they use,the cups of oil they pour to deep fry,you can't even imagine how much committed they are into the whole process of food making.

So,coming back to Unnakkaya,it's a deep-fried snack comprising an outer covering with mashed bananas and a sweet filling inside.Do try and enjoy every sapid bite !

Makes 7

Ingredients

3 half-ripened plantains / Nenthrappazham
oil/ghee as required


For the filling

1/4 cup grated coconut
handful of chopped cashews
1 tsp raisins
1 tsp sugar (optional)
pinch of cardamom powder

Method

Cut the plantains into two or three pieces each.Steam this till the skin change colour.Let it cool.Now peel the plantains and mash/grind it into a good paste without adding water.Meanwhile prepare the filling with the ingredients mentioned in the section.Shift all those to a small bowl and mix well.Now wet your hand and make lemon sized balls from the mashed plantains.Flatten it on your palm and stuff it with teaspoonful of filling we made.Seal the sides carefully and roll it in your hands to give the shape of cotton buds.

Heat oil in a medium skillet and deep fry each unnakkaya till brown.Shift them into a paper towel.Serve as a snack.

Senaikizhangu /Chena /Elephant Yam Kootu !

Elephant Yam is one of my favourite vegetables.I have found it as healthy and the best among tubers.With the unique flavour and rich texture,elephant yam is full of possibilities for any cook.For the people who love to eat healthy,good news is that Ayurveda considers this vegetable as one that offers all goodness to balance the three major demerits of the body !

I have already posted few recipes of chena/elephant yam here,but this one is unique in flavour.Very easy to prepare,this kootu is rich with coconut and pigeon peas.A real melange of flavours !

Ingredients

500 gm yam,peeled ,washed and cut into small pieces
1/2 tsp turmeric powder
half cup tamarind pulp made from lemon sized tamarind and water
1 cup pigeon peas/toor dal
1 sprig curry leaves
handful of coriander leaves to garnish
salt,oil as required

For the coconut paste

1 cup grated coconut
1 tsp kadalapparippu/gram dal
6-7 dry red chillies
pinch of asafoetida

To temper

1/2 tsp mustard seeds
1/2 tsp black gram dal/urad dal
1 tbsp grated coconut

Method

Pressure cook the yam pieces adding turmeric powder,salt,tamarind pulp and half cup water.2 whistles will be enough.Yam should be cooked well.Make sure it's not overcooked .The pieces should be intact.Now pressure cook the toor dal/pigeon peas in half cup water till soft.In a thick bottomed kadai heat the cooked yam mixture adding the ground coconut mixture.Bring this to a boil.Meanwhile heat oil in a small pan and splutter mustard seeds,urad dal and grated coconut till brown.Pour this to the yam mixture.Add the cooked dal to this and mix well.Add the curry leaves and simmer for few minutes.Finally garnish with chopped coriander.Serve with rice.

*Source-Usha Vijayakumar

Roasted Chicken with whole,spicy tomatoes!

For all chicken lovers out there, I am here with a special roasted chicken.In fact I prepared it this weekend.The highlight is tomato.The real spicy tempting whole tomatoes with the chicken.I have to thank one kind soul,enthusiastic foodie and a unique writer, Balachandran for the idea.While reading how he sauté,mix and roast the lemon sized tomatoes in spicy chicken gravy ,my God,I was drooling.I decided to check it this week itself and have thoroughly enjoyed the result.

I have used 5 lemon sized tomatoes in this recipe,of which,two I have allowed to merge with the gravy,the other ones intact with the bursting flavours.If you are planning for a party and in search of a special chicken,I can suggest this one ! On to the recipe...

Ingredients

1 kg chicken,cut into medium sized pieces
3 medium onions,sliced
5 whole lemon sized tomatoes
1/4 cup chopped coconut
2 tbsp ginger garlic paste
1 green chilly,sliced
2 pieces of cinnamon (1 inch)
3 cloves
1 tsp crushed fennel seeds
1 tsp kashmiri chilly powder
1 tsp crushed pepper
2 sprig curry leaves
1/4 tsp garam masala to garnish
salt,oil as needed

To marinate

1 tsp kashmiri chilly powder
1/2 tsp turmeric powder
1 tsp black pepper powder
salt

Method

Marinate the cleaned chicken with the spice powders mentioned in the section at least for one hour.Heat oil in a kadai and splutter cinnamon and cloves.Reduce the heat to minimum and add the crushed fennel seeds followed by sliced onion and green chilly.Roast till the onions turn light brown.Add ginger garlic paste and roast till the raw smell disappears.Add the chilly powder and half teaspoon pepper powder.To this add the whole tomatoes,chopped coconut and mix well.Roast it in law flame till skin starts break.At this stage take back three tomatoes and keep.This is to use at the final stage.Remaining two will get eventually mashed and roasted with the chicken.Add chicken at this stage and mix well.You can either close the kadai with a lid and slow cook or shift the entire thing to a pressure cooker.In either way,the chicken should be cooked well.If you are using a pressure cooker 4 continous whistles will do.Now again shift it to the kadai and start roasting with an open lid.Mix in between and check salt.Add curry leaves and remaining half of the pepper powder.Finally put the whole tomatoes back to the chicken .Make sure you are not mashing them.Sprinkle garam masala powder and switch off the stove.Keep closed for some time so that the tomatoes will absorb all the flavours from chicken.This chicken will have spicy masala wrapped over the dish.Serve with Appam,Chapathi or Rice !

Double Dark Chocolate-Cinnamon Muffins !

The very minute I've seen Aipi's Double Chocolate Cappuccino Muffins,I decided to make it for my choco-savvy daughter.For I am not into chocolates and chocolate related products,it's still my baby steps here when it comes to choco-based recipes.This learning process is quite fascinating when I see the content smiles of my little one.Many thanks to Aipi for the recipe and the inspiration.

As on recipe,I took the freedom to omit the coffee flavour and instead opted for cinnamon.I am in love with this particular spice.And it has come out really well for me.Check it out !

Makes 6 Muffins

Ingredients

3/4 cup wheat flour
1.5 tbsp cocoa powder
1/4 cup dark chocolate chips
1 tsp baking powder
1/4 tsp baking soda
1/4 cup caster sugar
1/2 cup milk
2 tbsp olive oil
few drops of vanilla extract
pinch of salt
1 tsp cinnamon powder
2 tsp milk to melt the chocolate chips
handful of chocolate chips to sprinkle

Method

Preheat the oven to 180 degree.Prepare the muffin tray and arrange the paper cups.Melt 1/4 cup chocolate chips adding 2 tsp milk.This can be done with double boiler method or microwave.This is a tricky process.Let it cool.Now bring all the dry ingredients into one bowl and sift well.In another large bowl combine all the wet ingredients and beat with a hand mixer till all is mixed well.Add the melted chocolate and mix it well.Slowly add the dry ingredients and mix well till all is well merged and thick.Now pour this to cups till 3/4 size.Sprinkle  chocolate chips on top.Bake for 8-10 minutes (depends on your microwave power).You may check in between.

*Sending this Muffins to Priya & Aipi's Bookmarked Recipes Event falls on every tuesday.

Omelette for Breakfast !

I never was a breakfast person.During the school days early morning pranks made me skip breakfasts as if it was the only thing I can forget to save time.And then came the hostel years that helped me in a way to keep away from breakfasts blaming the rock-like idlis and upma that make me drowsy..

Being a Mother now, at least to be an honest guide to my daughter,I started having breakfasts.We Keralites are into rice so much that our breakfasts always comprise something like puttu,appam,idiyappam and so on.To me but, just a bowl of porridge,a perfect omelette and some fruits/juice or smoothie will do.I mean that's my idea of perfect breakfast.For all those who love to have simple and gorgeous breakfasts,here I am with a pretty omelette.

Ingredients

3 egg whites (ignore yolks)
1 small onion, chopped
1 tomato,chopped
1 green chilly chopped
handful of baked beans or grated carrot/cabbage etc
olive oil to spray
salt

Method

In a bowl beat everything together till mixed well.Heat a frying pan and spray olive oil.Pour the egg white mix to this and reduce the heat.Flip it over when one side done.Fry both sides and serve along with porridge and fruits/smoothie.

*You may add anything else like handful of cooked chicken pieces to omelette mix.It's all your choice.

This Omlette goes to Radhika's Let's Cook-Scrumptious Breakfasts Event.

Jalebi for Indian Cooking Challenge !

This month's Indian Cooking Challenge is another sweet,Jalebi ! In fact I already have a Jalebi recipe at my space here.Yet I have tried this since the ingredients were somewhat different.This one has maida as the main ingredient where as I used black gram to prepare mine.The end result differ too.This one is made of a fermented batter which has left that peculiar sour twist to the Jalebis.I really enjoyed this version of Jalebi.Thanks Srivalli for the Jalebi recipe...

Ingredients

For the batter

100 gm Maida/All purpose flour
1 to 1.5 cup yoghurt (depends on your batter)
1 tsp lime juice
1 tbsp hot oil
30 gm cornstarch
pinch of colour

oil,as needed

For the Sugar Syrup

1 cup sugar
1/2 cup water

Method

Combine all the ingredients in the batter section except the oil which is mentioned under, meant to fry the jalebis.Add the yoghurt slowly and make a thick batter.Allow this to ferment overnight.

Before you start making Jalebi,start preparing the sugar syrup.Bring the sugar and water to a boil and dissolve sugar.Simmer till  it turn to one string consistency.Now make sure the syrup to be warm till you finish frying all jalebis.Heat oil in a medium skillet and shift the batter into a piping bag or sauce bottle which has a thin hole.The heat should be medium and now squeeze the batter to round shaped thin coils .

Fry both the sides and then shift to the warm sugar syrup.

Repeat the process and as you drop new jalebis to the syrup,you may take out the older ones.Serve Warm.

Chicken Masala !

Today's recipe is one of my all time favourites.With chicken being marinated and fried,then simmered in spices along with coconut milk,it's a splendid masala-wrapped chicken in gravy.I have found it best when paired with Pathiri.Do check !
.

Ingredients

500 gm chicken,cut into medium pieces
1 large onion, sliced
2 tomatoes,sliced
one piece of cinnamon (2 inch)
3 cloves
1 bay leaf
1 tsp kashmiri chilly powder
2 tsp coriander powder
1 tsp fennel seeds powder
2 sprigs curry leaves
3/4 cup thick coconut milk
salt,oil as required

For marinade

1/2 tsp turmeric powder
1.5 tsp kashmiri chilly powder
salt

To crush

5 shallots
1 piece of ginger (1 inch)
6 cloves of garlic
2 green chillies

Method

Clean the chicken and marinate with the marinade mentioned for 1 hour.Fry both sides till light brown.The pieces should be half-cooked and not crisp-fried.Heat oil in a medium curry pot and splutter cinnamon,cloves and bay leaf.Add the crushed ingredients and sauté for two minutes.Add the sliced onion and roast till brown.Add the sliced tomatoes and mix well.Mix in all the spice powders and roast till the raw smell disappears.Add the fried chicken pieces and mix well.Close with a lid and cook in law heat for 10 minutes or chicken gets cooked well.In between open and check.Add the curry leaves and when it's all wrapped in masala,pour in the coconut milk.Check salt and simmer for few minutes.Curry should be thick.Serve with rice,appam,Pathiri or parotta.

Fish Vindaloo !

Vindaloo,a popular dish in Kerala especially served during special occasions, is basically a spicy dish balanced with vinegar and coconut milk.This delicious delicacy is the result of our Portuguese bond, believed to have introduced through Latin Christians of the descent.Served along with rice,appam or bread,Vindaloo can be prepared with fish and meat alike.Here is the recipe.

Ingredients

500 gm fish,cleaned and cut into medium sized pieces
1.5 cup thin coconut milk
1/2 cup thick coconut milk
1 medium sized onion,chopped finely
2 green chillies,chopped
3 tomatoes,ground to a fine paste without water
1 tsp vinegar
1/4 tsp sugar (to balance the taste)
handful of coriander leaves to garnish
oil,salt as required

For the Marinade (Grind to a fine paste)

1.5 tsp kashmiri chilly powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp pepper powder
1/2 tsp fenugreek seeds/uluva
3-4 garlic cloves
1/2 tsp fennel seeds
salt

Method

Grind the ingredients mentioned in the marinade section to a fine paste.Half of the marinade should be kept aside,to be used in Vindaloo later.Marinate the fish with the remaining half marinade for at least one hour.Heat oil and fry all these marinated fish pieces.Take care not to over-fry.This process is to just keep the fish intact and the gravy much tastier.When you finish frying,you may add the chopped onion and green chillies to the same oil (this will enhance the taste since the masala is to give a special flavour to the onion). Sauté this till onion turns brown.Pour the half portion of marinade at this stage and mix well till the raw smell disappears.Add ground tomato to this and roast for two minutes.Pour thin coconut milk and fried fish pieces now.Bring to a boil and cook till the gravy go thick.Check salt.Finally add the thick coconut milk and cook only till it reach boiling point.Switch off the stove.Add sugar,vinegar and check the seasoning.Garnish with coriander leaves .

Aloo Gobhi ! (Spicy Potato & Cauliflower)

When it comes to vegetable preparations,especially for dinner,I prefer Subzis,the super delicious North Indian flavours go with it ! Here is a dry vegetable preparation from Punjab,Aloo Gobhi from my kitchen.I think this dish needs no introduction since it's everyone's favorite.Truly yummy and rich,it can give a splash of festivity for your dinner.Enjoy !

Ingredients
2 medium potatoes,boiled,peeled and cut into large cubes.
1.5 cup cauliflower florets ,cut into big pieces
1/2 cup tomatoes,chopped
1 tsp cumin seeds
4 whole dry chillies,broken into two pieces each
1 tbsp chopped ginger
1 tsp chopped garlic
1 tsp chopped green chillies
1/4 tsp turmeric powder
1 tsp chilly powder (upto your tolerance level)
1/2 tsp Punjabi garam masala
pinch of asafoetida/hing
1 tbsp lime juice
handful of chopped coriander leaves
oil,salt as required

Method
Heat oil in a medium skillet and crackle cumin seeds.Add dry red chillies,ginger,garlic and chopped green chillies to this and sauté till the raw smell disappears.Add cauliflower florets and salt.Mix well and roast  till it turns light brown.Add the chopped tomatoes,turmeric powder,chilly powder, Punjabi garam masala,asafoetida and one cup of water .Bring to a boil and cook till the florets are soft.Drop the potato pieces,coriander leaves and lime juice now.Mix well till the masala gets well coated over the vegetables and dried up.Serve hot with Roti/Chapathi.

*Recipe Source-Tarla Dalal.