Print Friendly and PDF

Monday, October 08, 2018

Ada Manga Achar | Eri Manga Achar | Dry Mango Pickle (Step by Step Pics)

Hi all,
Hope you all are doing good !!
Its been quite some time since I posted something here. Nothing to blame for the absence this time just my lethargy and mood swings. It takes a lot of energy to overcome the inertia set in, Right? I wasn't active in fb too,just thought to give everything a break for a while until today. Its like as if I was cut off from the whole world(missed so much reading) once you stop seeing fb posts for 2-3 days, Do you also feel the same or if it's just me?
Anyways, coming back to today's recipe is a pickle made from dry mango pieces. When you have mangoes in season, Keralites generally preserve mango slices so that it can be used throughout the year in various forms. I have been making these dry mango slices since two years now as we have plenty of mangoes in our home during season. The sour type and thick fleshy mangoes work perfect for sun drying. The mangoes are first washed and if the skin is really hard,you can just peel the skin off or else just use as it is. These are then sliced in thin pieces,add enough salt. Mix and leave for one hour. The mangoes leave out water, then layer the slices on clear plastic sheets for sun drying. They tend to stick to the sheets but don't worry they will just start to peel off as it dries better. Two to three days of good sunshine is enough to sun dry and preserve them for a year. Store once all pieces are shrinked, dried well and they become hard. I have already tried this recipe 3 times in these two years and each time there was good response.The large pieces curl like snail and shrinks in size as it dries. Whenever you wanna use them for curries, aviyal or chutneys just soak in water for half an hour and use them.


Today's post is a very addictive pickle made with these dry mango pieces. This recipe is adapted from Lekshmi Nair's show where she visits a mana and the residents of the mana explain her the procedure of making this manga achar. They run a small scale unit from home and I found it interesting to taste test by preparing at home which was a real good try.Everyone loved it at home, its quite different fro usual pickles and tastes really delicious with curd rice and other Indian staples. It has a definitive balance of sweet, sour and spice flavors and the mango pieces attain a real softness when mixed with gingelly oil and jaggery syrup. Do give this a try if you have dried mango pieces at home or bookmark it to try for the next mango season.



Preparation time ~ 10 minutes
Cooking time ~ 2-3 minutes
Soaking time ~ 2 days
Drying time ~ 3-4 days
Author ~ Julie

Ingredients
dry mango slices (ada manga) 2 cups or 125 gms
jaggery / sharkara  15 gms or a small lemon size
*chilli powder / mulaku podi 3tbsp
coriander powder / malli podi 1tsp
asafoetida powder / kayam podi a tsp
uluva podi / fenugreek powder 2 tsp
*salt very little
gingelly oil / nallenna  2 tbsp



Method


  • Mix all the spices well and add the ada manga(dry mango). Ada manga has salt in it when dried so add salt accordingly. Keep aside for 2 days, in between just mix the spices well with the ada manga. 
  • After two days, you can see that the water content is completely absorbed and the ada manga is well coated with the spices. Spread on a plate and sun dry the ada manga till its well coated and dry(it shouldn't have a sticky coating).

  • Store in air tight containers and serve with curd rice.



NOTES
* I used piriyan mulaku podi(chilli powder) for the color but you can use any other chilli powder/kashmiri chilli powder but if you are using any other type of hot chilli, reduce the amount of chilli powder accordingly.
* This recipe is adapted from Lekshmi Nair's show where she visits a mana and the residents of the mana explain her the procedure of making this manga achar. They run a small scale unit from home and I found it interesting to taste test by preparing at home which was a real good try.



Friday, September 07, 2018

Butter Murukku | Pottukadala Murukku ~ Instant Tea Snack

Pottukadala murukku or split dalia murukku is an instant snack that you can prepare in a jiffy for tea. There is hardly any hard task and can be prepared by anyone. The split dalia needs to be powdered smooth and mixed with rice flour and besan. Butter is added to enhance the flavors and so kids call this as 'butter murukku' too. I happened to view this recipe in a cookery show and loved the simplicity of making unlike the other mullu murukku. These are crunchy,crispy and quite addictive too, perfect to go with a hot cup of tea!!





Preparation time ~ 15 mins
Cooking time ~ 20 minutes
Serves ~ a large bowl
Author ~ Julie

Ingredients
rice flour / ari podi 1 cup
besan / kadalmavu 1/2 cup
*pottukadala powder/split dalia powdered 1/2 cup
asafoetida / kayam podi 1/2 tsp
cumin seeds/ jeerakam 1 tsp
butter 1 tbsp
salt to taste
oil to deep fry


Method
  • Powder the split dalia(pottukadala) in a  mixer. Sieve the powder smooth.
  • Then take the rice flour, besan and split dalia powder in a bowl. Add the jeerakam(cumin seeds),asafoetida powder(kayam podi) and salt. Mix well. 
  • Add softened butter to this and mix with hands to get a crumbly texture.
  • Then add water little by little to knead in a smooth soft dough. It should be loose than chapathi dough. Leave for 10 minutes covered.

  • In the mean time,heat oil in a kadai and in a idiyappam press or mould attach the star plate and fill the dough in it.
  • When the oil is heated enough, press the murukku directly holding over the oil.
  • Flip and turn both sides and cook on medium heat. Don't get this over browned(doesn't taste good) and drain from oil as the pieces gets crisp and light browned.
  • Cool completely before storing or enjoy with tea.

NOTES
* 1/3 cup of split dalia will yield 1/2 cup of split dalia powder.
* Roasted or unroasted both rice powder (appam/ idiyappam flour) works good for this recipe.
* You can add a little spice too if you like it that way, either pepper powder or chilli powder 1/4 tsp can be used.
* Wait for the oil to be hot before making each batch as murukku soaks more oil if oil is not heated good. Drop a lilttle piece and check if the little piece pops up on the surface of oil then oil is heated good.

RELATED POSTS
* Mullu Murukku 
* Kuzhalappam
* Madura Seva
* Achappam 


Monday, September 03, 2018

Varutharacha Mutton Curry | Nadan Mutton Curry (Kerala Style)

Mutton is not a frequent visitor at my home and so I hardly have mutton recipes in my blog. I must say that we rarely buy mutton compared to all other meats as we don't have much fans of mutton at home though once in a while we all love it too. So,whenever I make mutton recipes its invariably the Kerala style recipes only like mutton stew, mutton curry or this roasted coconut type gravy. This roasted coconut type gravy is thick and can be served with steamed rice, ney choru (ghee rice) or any Indian staples. You can avoid adding the coconut too and can serve just before adding the roasted ground coconut paste,it does taste very good. However the roasted form adds the nadan(traditional) aroma to the curry. Do try this out and enjoy !



Preparation time ~ 30 minutes
Cooking time ~ 35 minutes
Serves ~ 5-6
Author ~ Julie

Ingredients
mutton 1/2 kg (500 gms)
onion 2 medium sliced
shallots / kunjulli 1 cup sliced
ginger garlic paste 2 tbsp
tomato 1 small chopped
turmeric powder / manjal podi 1/2 tsp
chilly powder 1 tsp
kashmiri chilli powder/ mulaku podi 1 tsp
coriander powder/ malli podi 2 tsp
garam masala 1/4 tsp
salt to taste
oil 2tbsp
curry leaves 2 sprig

to roast and grind 
grated coconut 3 tbsp
whole garam masala 3 cloves, 2 cardamom, 1 anise, 1" piece cinnamon
fennel seeds/ perinjeerakam 1 tsp

to temper
shallots 3 sliced
curry leaves a sprig


Method
  • Wash the mutton really nice and rinse 3-4 times. Drain the water and keep aside.
  •  Heat oil in a thick bottomed pan and add the ginger- garlic paste. Saute until its lightly browned and then slide in the onion,shallots, curry leaves. Saute until its lightly browned(add a pinch of salt to fasten this process).
  • Add in the spice powders, chilli powder,turmeric powder,coriander powder and salt on low flame. Saute until the raw smell disappears and then add in chopped tomatoes. Cook the tomatoes till mushy.

  • Then transfer the mutton and cooked masala to a pressure cooker, mix well to combine. Add 1/2 cup water and cook for 3 whistles. Wait for the pressure to release and then open the lid,give a quick stir. Then add water( if required) and adjust salt. Close the lid and pressure cook again for another 3 whistles or till done( the cooking time may vary as per the mutton).

  • Wait for the pressure to relaese and then open lid. In the mean time,dry roast the coconut in another pan along with  whole garam masala, fennel seeds listed. Roast until the coconut is nicely browned. Switch off flame,leave to cool. Grind the coconut whole garam masala by adding water to a smooth paste.
  • Add this paste to the cooked mutton and simmer for another 4-5 minutes. Switch off flame.

  • In another pan, add oil and add shallots,curry leaves. Fry till the shallots turn slightly browned. Switch off flame and pour this over the curry. Keep covered and serve warm.


NOTES
* If you have time, you can marinate the mutton with chilli powder,turmeric powder and salt for one hour. I sometimes do,sometimes omit this step.
* You can add coriander leaves(2 tbsp) too.
* The double cooking in a pressure cooker gives the mutton to quick properly,a careful watch to prevent overcooking and the onion masala is cooked so well that you hardly any pieces of onion.


Saturday, September 01, 2018

Pazham Pradhaman | Pazham- Macaroni Pradhaman | Macaroni- Plantain Kheer

Its been quite some days since I posted something new. I wasn't feeling like opening up the blog or pinning down any recipes for the past few days after the floods. As you all know Kerala witnessed one of the worst floods in a decade. Still many people are stranded in rescue homes and many have lost homes and their loved ones too. Twelve out of the the fourteen districts of the state were badly affected. Waters gushed near my parents home too luckily stopped by the roads and didn't enter our home. I had never seen waters coming up so high in my home area. Dad was saying he had seen the similar waters once in his life time in his childhood. It was so painful to see people lose homes and many valuable things that they had to leave out and run for life.The fishermen were the biggest heroes who helped people day and night to rescue them to the nearest safe locations without expecting anything in return. I appreciate the new channels for their commendable work to help people by getting the latest updates in each corner of the state and the best part is they removed all ad breaks,continuously focused only on helping the rescue operations. Army, Navy, Air force, Para military, Fire Force and Kerala Police also worked hard at the same time. There were no racial,religious or caste discrimination and each one served humanity at the best possible way.  Its now time to rebuild the state in its glorious form again and let's strive to help each other gain the basic necessities of living once again. I'm sure Kerala will surely come back with its full glory in no time.



Today's recipe was saved in drafts to publish during Onam time but the flood overturned all the planned. This year Onam wasn't celebrated in most of the places and we too didn't celebrate at home. Anyways this is a very delicious and tasty pradhaman(kheer) made with plantains (ethakka) and macaroni. Pazham Pradhaman is one of the sweetest pradhaman(kheer) that I have tasted so far. Plantains or ethakka is used for making this pradhaman. Pazham pradhaman in itself is delicious but I like chewing something in between thick pradhaman. So I added our kids favorite item, macaroni to the delicious payasam. Believe me, there isn't any obvious taste difference. Kids were like amma, this tastes like ada pradhaman. Yes, the plump macaroni soaked in jaggery and coconut milk tastes similar to ada pradhaman. Adding macaroni to this pradhaman is totally upto you as macaroni minus the pradhaman is pazham pradhaman itself, no worries. However, if you like chewing something in between the thick pradhaman then go ahead and add without fail. We totally loved the idea of adding macaroni. And if you live in a place where ada isn't easily available then substitute macaroni for ada pradhaman too,it will be great. The plantains should have black spots to make a tasty payasam, just ripe ones may not be right.



Ingredients
plantains(ethakka) 2 very ripe
macaroni 1/2 cup
jaggery 200 gms
3rd coconut milk (thin)  1 cup
2nd coconut milk 2.5 cups
1st coconut milk 1/2 cup
cardamom powder 1 tsp
chukku podi /dry ginger powder 1/2 tsp
ghee 2tbsp + 1 tsp

for garnish 
cashews 1 tbsp
raisins 1 tbsp
thenga kothu / coconut bits 1 tbsp


Method
  • Boil the macaroni in enough water (without adding any salt ) as you normally do for making. Drain the water when its 3/4 th cooked and add a tsp of ghee to it. Mix well and keep aside.
  • Peel and cut the plantains lengthwise. Cut out the seed portion of the plantain and then cut the plantain in bite size pieces. Do this step for both plantains ,chop and keep aside.
  • Dilute the jaggery in 1/3 cup water over low heat. Strain the impurities and keep aside
  • Heat a thick bottomed pan and add ghee(2 tbsp), add in the coconut bits. Fry till lightly wilted, slide in the cashews followed by raisins. Fry till golden brown,drain on a plate and reserve the ghee in the pan.

  • In the ghee,add the cut plantains and saute on low heat until its nicely coated. Add the diluted jaggery syrup(about 3/4 th of it), reserve the rest. Saute the plantains in the jaggery mixture till its nicely absorbed.
  • To this,add the 3rd coconut milk and bring this to a boil. Let the mixture boil and thicken,it may take about 5-7 minutes on medium flame. By this time the plantains should have nicely cooked,mash with the back of the spoon and add in the 2nd coconut milk. Also add the 3/4 cooked macaroni. Simmer the heat and let it cook slow in the coconut milk mixture. Check the sweetness and add the remaining 1/4 th jaggery syrup which was reserved or leave out if there is enough sweetness. It may take about 20 minutes for the kheer(pradhaman) to thicken and the plantains fully mashed,macaroni well coated with jaggery- coconut milk mix. 

  • Finally,add in the cardamom powder and dry ginger powder. Give a quick stir,also slide in the fried cashews,raisins and coconut bits. And the final ingredient in the pradhaman is poured - 1st coconut milk(thanpaal). Mix it well and when you see one or two bubbles popping up, switch off flame. Keepo covered for 10 minutes and serve. Pradhaman tastes best once cooled.

NOTES 
* I have used 3/4 th of a coconut to extract coconut milk. You can check this post here to learn the steps of coconut milk.
* If using canned coconut milk, then add 1/2 cup undiluted as thick coconut milk. Then dilute half cup canned coconut milk with 2 cups water to get 2 nd coconut milk.
* If you aren't interested in making with macaroni, then omit the macaroni steps and proceed with the same steps.
* I used 250 gms of jaggery(weighed on weighing scale) which yielded a very sweet pradhaman and so have mentioned 200 gms of jaggery. But if you have a very sweet tooth then add 250 gms of jaggery. Also, keep in mind that the plantains once cooked also will leave out sweetness which will add to the pradhaman.


For more payasam/ pradhaman /kheer recipes, click here.

Wednesday, August 15, 2018

Tricolor Idlis | Carrot -Spinach Idlis ( Independence Day Special)

"Happy Independence day to all Indians !!''
How about celebrating this day by making some healthy and delicious that are naturally tri colored. Yes,you heard me right..not a drop of artificial colors. I am not a person who is fond of food colors especially when it comes to feeding kids. But then am not strongly against food colors but some how don't feel like using at home unless its an icing cake or where it becomes strongly inevitable. So,this year am celebrating independence day with tricolor idlis that are healthy and delicious. The saffron color was added with carrots which tasted sweet and the green color is given by spinach and they have no obvious taste or flavor of its own. I made these for my kids lunchboxes and they were very much happy to carry the idlis just to flaunt about the tricolor idlis. These idlis not only add the natural colors but also helps to sneak in veggies for kids who don't love greens esp spinach. You can use mint coriander leaves instead of spinach too. But am doubtful of the flavor with coriander leaves(cilantro) as I have not taste checked them. This can be made not only to mark our patriotism but also as a healthy alternative for kids lunchboxes if you are tired of the same old idlis. Enjoy!!


Preparation time ~ 20 minutes
Cooking time ~ 15 minutes
Serves ~ 8 idlis
Author ~ Julie


Ingredients
carrot 1 medium sized grated
spinach 1/2 cup chopped
idli batter 1.5 cups
salt to taste



Method
  • I usually prepare the idli batter as in the following link. You can use whichever batter suits you best to make idlis. Ferment accordingly and add salt to the batter once fermented.
  • Before making idlis, peel and grate the carrots. In a pan, saute the carrot with a tsp of oil with salt and then grind without adding any water or very very little batter as this may alter the consistency of the idli batter. Wash and chop the spinach, wilt it slightly with oil and then grind to a smooth paste(spinach may not need addition of water).


  • Now, mix 2 ladle full idli batter to each of the pastes and make a colorful batter and reserve the white idli batter as the third batter.
  • Grease your idli mould with oil if using steel ones and then pour half a tsp of batter in the mould starting with carrot then normal white idli batter and then spinach batter. If you still have space then add the white idli batter again on top in such a way so that the orange and green color batter is not hidden and is evenly distributed.
 OR 
  • You may just add each color of batter in each mould and then steam cook too without mixing. But I personally feel adding all the three batter together imparts a nice colorful and flavorful idlis.

  • Similarly fill in all moulds and then add enough water in the steamer and then steam cook for 12-15 minutes(it takes slightly longer than normal idlis to cook).

NOTES
* You should adjust the consistency of the batter after mixing. If the batter is too thick then dilute with water or if its watery use minimal water to grind.
* Add salt to the carrot and spinach lightly to flavor them.
* You can even spice up the idlis lightly by adding chopped green chillies.
* You may even add a round cut black olive in the center of the mould and then add the batters so that once cooked the idlis will have a proper flag look.

Few of my tricolor recipes that you may be interested to try out-
* Tricolor Suji Cookies
* Tricolor Puttu

I made the last idlis as single ones and didn't mix up the batter, enjoy making whichever way you love them-


Monday, August 13, 2018

Kappa Soya Cutlet | Tapioca Cutlets (Step by Step Pics)

Tapioca is a versatile vegetable and can be used in many different recipes. My previous post of kappa (tapioca) vadas is a super duper hit at home and so these days am exploring the staple vegetable of Kerala though only few best ones see the lime light ;) Isn't it very good ?  Tapioca is a fibrous vegetable but not very good for diabetics as it is full of starch.
Coming back to today's recipe - Have you tried making cutlets with tapioca? Yes..you heard it right,tapioca acts as a binder just like potatoes. So, it is very good to incorporate this fibrous veggie and make cutlets.Cutlets are a family favorite here and so any type of cutlets is always welcome. Kappa can be added to any cutlets just like you add potatoes and enjoy making them at home. Try these out !!



Preparation time~ 20 minutes
Cooking time ~ 30 minutes
Serves ~ 12 cutlets
Author ~ Julie

Ingredients
kappa /tapioca 1 1/4 cup or 1.5 cup mashed
soya chunks1 1/4 cup cooked
onion 1 medium sized;fine chopped
green chillies 2; fine chopped
ginger -garlic paste 1 tsp
curry leaves torn bits a sprig or thandu
garam masala 1/2 tsp
pepper powder 1/2 tsp
turmeric powder 1/3 tsp
salt to taste
oil  1tbsp

bread crumbs 1/2 cup
egg 1
Oil for deep frying


How did I prepare ?
  • Boil the tapioca(kappa) as you normally do or go through this post to learn cleaning the tapioca and then boiling. Cook until very well cooked,drain water and keep aside to cool. When the tapioca pieces are easy to handle then remove the thick middle strand and any fibrous strands. Mash the tapioca(kappa) with a potato masher until smooth like mashed potatoes.
  • In the mean time,boil the soya in enough water for 5 mins. Drain this water once its cooked and then rinse 3-4 times to remove the smell of soya chunks. Squeeze water completely each time after rinse. Now,add this to a blender jar and pulse twice to crush the soya chunks in a mince type soya.


  • Heat oil in a pan and add the ginger garlic paste. Saute until the raw smell disappears and the paste looks slightly roasted. Add the finely chopped onion,green chillies and curry leaves. Add a pinch of salt and saute until slightly browned. Add in the spice powders  on low flame and then add in the soya mince. Add salt as needed and keep sauteing till the water content is completely dried up and the masalas are finely coated.
  • Add the mashed tapioca(kappa) and mix well to combine. Switch off flame and leave to cool.

  • Beat an egg in a bowl well, keep aside. Spread the bread crumbs in a plate. Now,divide the mix in 12 divided balls. Flatten them slightly to the shape of cutlets. Dip these in egg mixture and roll in bread crumbs to coat well.
  • Heat oil in a pan or wok and fry the cutlets once the oil is hot. Fry evenly all sides and don't over crowd the wok. Drain on a paper towel and serve warm with ketchup.

NOTES
* You can use chicken or any other meat other than soya to make these cutlets.
* If your cooked tapioca doesn't mash smooth then its better to add in a blender jar after removing the fibrous strands and pulse once or twice(without adding any water).
* Remember to remove the cutlets from paper towel as soon as you feel they have soaked the excess oil else the cutlets turn soggy. Removing from paper towel and storing in dry plates will keep crispy.

Check out few more cutlet recipes -
* Baked Chicken Cutlets
* Fish Cutlets
* Broccoli Cutlets
* Baked Vegetable Cutlets
* Soya Cutlets


Friday, August 10, 2018

Vendakka Kichadi (Pachadi) | Fried Okra in Yogurt Coconut Sauce ~ Sadya Dish

Onam is early this year towards August last week and most of the electronics,apparels and many things are on offers at this time of the year. This is one of the best festive time when all Keralites celebrate with zeal and enthusiasm.  Today's post is a simple dish with vendakka /okra and mixed with yogurt and coconut sauce. This dish is popularly called pachadi in our place but towards the central part and northern part of Kerala this is khichadi and the sweet version is called pachadi. Anyways the name doesn't make the dish differ in taste and this is a quick yet simple sadya dish which can be prepared towards the end of sadya making within no time. We are not celebrating Onam this year as my FIL passed away early this year. So no much fun to go on with Onam but I do prepare these sadya dishes not all together but one or the other in between.Unlike other pachadi or khichadi this has a delicious taste of the fried okra in the yogurt coconut sauce. Add the fried okra/vendakka just before serving to get the yummy flavors. This is a very small serving of khichadi but if you wish to make larger quantities then double up the ingredients and try this out. I usually make it as a side dish and so make only very less amount. Do check this out !!




Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 4
Author ~ Julie

Ingredients
vendakka / okra 8-10
salt to taste
oil 2tbsp

to grind coarse
coconut grated 1/2 cup
ginger 1/2" piece
green chillies 2
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp

to temper 
mustard seeds 3/4 tsp
dry red chillies 2 broken
curry leaves a sprig
oil 2tsp


Method
  • Wash and pat dry the vendakka /okra. Cut in small pieces in rounds.
  • Grind the ingredients under listed to grind to a smooth paste. Add the curd and beat well in a mixer.
  • Heat oil in a pan and add the okra pieces. Add in a dash of salt. Fry till the okra turns crispy. Drain on a plate and if you have left over oil then temper the kichadi in the same pan,keep aside.

  • In another pan, heat the coconut yogurt  mixture on a low heat and turn off heat as soon as it is heated(don't wait for it to boil). Add salt as needed.
  • Heat oil in the okra fried pan and splutter mustard seeds, dry red chillies and curry leaves. Pour this over the curd mixture.

  • Add in the fried okra just before serving. Mix and serve warm.
NOTES
* Use a mildly sour curd or yogurt. Don't use very sour yogurt.
* The kichadi thickens as it sits and can be prepared few hours in advance but make sure to mix the fried okra only just before serving.
A few more kichadi/ pachadi recipes that you can prepare for this Onam-
* Kumbalanga Kichadi (pachadi)
* Thamaravalayam Kichadi( Lotus Stem Kichadi)
* Pineapple Pachadi
* Beetroot kichadi
* Sweet Pachadi

Please enjoy making ur favorite dishes this Onam by clicking on this link- SADYA RECIPES 


Wednesday, August 08, 2018

Baby Corn Butter Masala (Step by Step Pics) ~ Chapathi Sides

Son - "Amma, Do you have common sense?"
Amma - " Yes,my dear..Don't you think so?"
Son- Then spell it...
(He expected amma will say C-O- M-M-O- N  S-E-N-S-E   and so was hiding with a smile )
Amma(after thinking for a while) - I -T 
Son - Oh no !! Amma I asked COMMON SENSE spelling... though he knows the truth that amma was right !! :D

So goes today's generation and am quite happy to be surrounded with mine, they make me think a little wierd,out of box I feel. Atleast I don't feel left out to match their generation now but  may be a little later that may happen too..
Today's post is a simple and delicious masala- Baby Corn butter masala which doesn't need any explaination and the name says it all. This is a very tasty side dish that can be served with naan or chapathis. This is similar in preparing butter chicken or paneer butter masala. Baby corn takes much lesser time to cook and so gets ready faster too. The cut corn sauteed in butter imaparts a unique flavor and so does the ground masala with cashew paste, onion and tomatoes. It has a mild spicy, tangy and sweet flavors that makes it perfect to pair with naan. Do try it out !!




Preparation time ~ 20 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 4

Ingredients
baby corn 20
kasuri methi 2 tsp
salt to taste 
oil 2tbsp
butter 1tbsp
sugar a good pinch

for masala
onion 2 medium sized fine chopped
tomato 1 large
ginger-garlic paste /crushed 2 tsp
chilli powder 1 tsp
garam masala 1/2 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
cashews 10-12



Method
  • Wash the baby corns under running water and snap the base end,very lightly to remove the hard end. Then slice the baby corn in roundels or cut vertically. I cut it in vertical and then cut in two.
  • Soak the cashews in warm water for half an hour.
  • Heat 2 tbsp oil in a pan and add the ginger-garlic paste. Saute until raw smell disappears, add the onions and saute until the onions turn slightly caramelized or light brown.
  • Then add the spice powders listed on low flame. Saute until the raw smell disappears.
  • Slide in the tomatoes and cook till softened. Switch off flame and leave to cool.


  • Transfer the contents in the mixer jar and add the cashews. Grind until smooth by adding little water.
  • Heat the same pan and add the 1tbsp butter,the sliced baby corns. Add a dash of salt and saute for a minute until slightly toasted.
  • To this,add the ground mix and a cup of water, add salt as per tastes. Simmer the masala on low flame for 5 minutes by covering with a lid else the masala splashes out( the cooking time of baby corn depends on how crunchy you want them to be,I love a slight crunch even after cooking but if you love it little more cooked then add 1/4 water and cook till done).

  • The gravy slightly thickens by now and the baby corns gets cooked. Finally garnish the masala with kasuri methi.
  • Leave covered for 2 minutes,mix and serve with chapathis / naan. Add in tablespoon of cream if you wish to make it more creamier( I haven't used that).


NOTES
* You can saute the corn in oil too but butter imparts a special flavor.
* Use kashmiri chilli powder for best results.


You may also like a few more butter masala dishes listed below-
* Butter Chicken
* Mushroom Butter Masala
* Paneer Lababdar
* Butter naan

Enjoy :)


Monday, August 06, 2018

Corn Cheese Sandwich( Step By Step Pics) ~ Quick Breakfast

Simple dishes that require less than ten minutes to assemble is an inviting one for busy moms. This is one such recipe that can be put together in few minutes. Corn is a versatile veggie that can be added to all types of recipes and the sweetness adds flavor to whatever dish you add,Isn't it? This was just another demand from kids to have some sandwiches. I searched my refrigerator to find an ingredient that can be added to the filling and which kids love too. My attention fell on the fresh corn and immediately and thought to add this to the sandwich. The only elaborate cooking involved is cooking the corn and if you are using frozen corn then this step is simplified all the more,just thaw and use. Am not a mayonnaise fan and so needed a blending accompaniment that goes well with corn. So decided to make a spread using thick yogurt,mint and spices which wonderfully clicked away. The added topping of cheese gave a creamy and delicious sandwich,kids totally loved the warm sandwiches and I too enjoyed,he he.. Try these out,am sure all will love these !



Preparation time ~ 10 minutes
Cooking time ~ 10 minutes(excluding corn cook time)
Serves ~ 5 sandwiches
Author ~ Julie

Ingredients
bread slices 10
corn cob 1 or frozen corn 1 cups
mozarella cheese 3/4 cup
butter to smear  2 tbsp

to grind
mint leaves 1/2 cup chopped
*hung curd 2 tbsp
green chilli 1
garlic clove 1 small
pepper powder to taste
salt to taste



Method
  • Boil the corn using water and salt. Using a knife scrape the corn kernels.
  • Grind the ingredients to a smooth paste. The hung curd should be mildly sour else it may not taste good. If its not sour then add lime juice to compensate. Mix the corn to this mixture,give a quick toss.
  • Spread the corn mixture on the bread. Put the grated mozarella cheese. Cover with another slice of bread. Spread butter on top of the bread.

  • Invert the butter spread side on a heated pan and place a plate on top of the bread. Gently place weight on top of the plate to give the toaster effect(check this post here to learn on placing the weight on the bread). Cook on low medium flame for a minute and then spread butter on the exposed side of the bread. Now flip this side down and place weight again. Cook another 45 seconds and then serve on a plate.
  • If you are using grill toaster,then go as per the toaster instructions(I have never felt the need of a toaster as I make sandwiches not very frequently and this method above works perfectly good). Cut in two and serve warm on a plate.

NOTES
* You can use lime juice instead of hung yogurt.
* You can use any other herbs like coriander leaves instead of mint leaves. However,mint adds a nice flavor.
* If you are using regular yogurt then pour 1/2 cup of yogurt in a muslin or cheese cloth  and hang for 5-6 hours or overnight to get the hung curd.

Check out other quick recipes from this space:
* Strawberry Bell Pepper Cheese Sandwich

* Lemon Blueberry Pancakes
* Strawberry Shrikhand
* Mango Avacado Salsa 
* Quick Egg Masala 
* Chocolate Truffles 
* Dossizza



Enjoy :)