What are the recipes that you try with raw mangoes before the season ends? I generally use in curries, chutneys and pickles. Pickle is a must to do with raw mangoes as it can be stored for long even after the season ends. How do you like your mango pickle? Very soft blended pieces with spices or a little crunchy like the Punjabi style mango pickle ? I love a little crunchy skin with a tender, fleshy piece of pickle. If you love the same way, then this recipe is for you. This is an instant mango pickle that you can try and use immediately after bottling. As the pickle sits for long, like 3–4 months, the pieces become very soft if you have leftovers or make a big batch. Keep the pickle refrigerated at all times, as there is no addition of any preservative.
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ a bottle of pickle (approx 500g)
Ingredients
raw mango 3 (500g)
green chillie 3-4, chopped
garlic sliced 2 tbsp
ginger sliced, 2 tbsp
curry leaves 2 sprigs
mustard seeds 1 tsp
kashmiri chilli powder 2 tbsp
hot chilli powder 2 tsp
turmeric powder 1/2 tsp
roasted fenugreek powder (uluva podi) 1/2 tsp
asafoetida(kayam podi/ hing)
gingelly oil 3-4 tbsp
salt 1.5 tsp
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Method
Wash and wipe dry the mangoes. Cut the mangoes with skin intact. Cut in bite size cube pieces and discard the seeds. Add a tsp of salt to the cut mango pieces, mix and keep aside.
Heat oil in a pan and when hot, add mustard seeds. When it splutters, add curry leaves followed by ginger, garlic and green chillies. Sauté until lightly crisp (takes 2–3 minutes).
To this, add the chilli powders and turmeric powder. Sauté on low heat and add 1/4 cup water. Cook the spices until the oil separates. Then add the fenugreek powder and asafoetida.
Finally, toss in the cut mangoes with salted water. Give a quick mix and add 1/2 tsp more salt.
Cook the pickle on high flame for 3–4 minutes until the raw mango pieces become tender.(Don't overcook this step, let the crunch of the skin remain intact). Switch off the flame and leave to cool completely.
Cover and leave the pan covered once cooled for 5–6 hours or overnight. The sauces are nicely absorbed in the mangoes and is ready to use. Transfer remaining to clean dry bottles and refrigerate.
NOTES
* There is no addition of vinegar in this pickle, so keep it refrigerated and thaw the required amount and use.
* If you really want to use vinegar, add 2 tbsp of it when the mangoes are cooking.
Do you love the mango season ? I love a lot and so does everyone in the family too. In India, we get to taste so many varieties of mangoes and mango season is the perfect time to try out so many recipes too. I did post a few new in the blog too using the ripe mangoes and tried out many of the forgotten recipes already posted. Mango salsa was one among them, a perfect dip (no cooking recipe) for any small kitty parties for kids and all will love it too.
Today's post is a Khatti meeti aam ki Chutney (sweet and sour mango chutney).This is a quick recipe that can be prepared in a jiffy. The typical north Indian style chutney with whole spices and powdered spices and sugar or jaggery is added to balance the flavours. I have already posted a chunda (sweet and sour aam pickle) in the similar fashion using sugar, check that out if interested. However, in this chutney, I have used a ripe and raw mango to remove to cut off the sugar and kept it natural in the best possible way. This way, the chutney is balanced with sour and sweet flavours and can be enjoyed by all age groups. Do give this chutney a try and enjoy !!!
Preparation time ~ 5 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Serves ~ a small bowl
Ingredients
raw mango 1
ripe mango 1
fennel seeds (perinjeerakam) 1/2 tsp
cumin seeds (jeerakam) 1/2 tsp
kalonji (onion seeds / karinjeerakam) 1/2 tsp
dry ginger powder (chukku podi) 1/4 tsp
turmeric powder 1/4 tsp
chilly powder 1/2 tsp
raisins 1 tsp
water 1/4 cup
salt 1/2 tsp
oil (any neutral) 1 tbsp
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Method
Wash, peel and cut the mango in pieces, both raw and ripe. (Try selecting the ripe mango bigger than the raw one so that the sugar in the ripe mangoes balances the flavours. Also, try and select ripe mangoes that can be easily mashed.)
Heat oil in a pan and add oil. When it's hot, add cumin seeds, fennel seeds, kalonji seeds. Sauté lightly. Add in the cut mangoes and give a quick mix.
Add in the dry ginger powder, turmeric powder, chilly powder and salt. Add 1/4 cup water, cover and cook for 3–5 minutes on medium flame.
By now, the ripe mangoes are cooked well and mashed. The raw mangoes are cooked and turns soft but is not mashed. At this stage, continue to cook for another minute or so to get a desired consistency. Switch off the flame and leave to cool. (The chutney thickens slightly on cooling).
Enjoy or store in airtight glass bottles in fridge for 10 days after cooling.
NOTES
* Try selecting the ripe mango bigger than the raw one so that the sugar in the ripe mangoes balances the flavours.
* Also, try and select ripe mangoes that can be easily mashed o cooking without many fibres too.
* You can make this chutney without adding ripe mangoes, but in that case you will have to add sugar or jaggery to balance the flavours.
* Adding dry ginger powder is optional, but fruits like mango tends to upset the tummy, so I added 1/4 tsp of dry ginger powder. You can omit if you don't wish to.
I have always had a bottle of homemade hair oil since childhood. My mom used to make different types of hair oil and used to massage my hair. The base oil was always coconut oil right from the beginning as am from the land of coconuts, Kerala. The herbs and spices kept changing as per needs from time to time. As I started living away from parents after marriage, I continued to experiment different kinds of oil and few of which have already posted Homemade Amla Hair oil &Homemade Aloe Vera Hair oil. I don't claim to have very long hair, but I still have the volume and density of the hair intact compared to the women of my age. The hair fall is minimal, and the shine is excellent. I don't use any styling gels or hair colours. My hairs had started greying 6–7 years back as the natural process of aging in the front of the scalp which is still present but after using this oil for more than a year now, I can confidently say that the white strands haven't increased. I added dried rosemary (bought from Amazon) and kalonji seeds a year back and have seen a remarkable difference. Apart from the benefits of rosemary, this herb imparts a soft smell to the oil which is very calming. I have used for my family members and they have also noticed good results. Do give this oil a try at home, use it for at least 3- 6 months for noticeable difference and leave me feedback.
DISCLAIMER : There is no scientific proof to claim that the oil is 100% beneficial to all age groups. I have tried this personally on my hair, my family and dear ones who have used and found beneficial results after using this oil. Prepare and use the oil at your own discretion.
Preparation time ~ 10 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 480 ml of oil
Ingredients
coconut oil 500 ml
aloe vera 3" piece
amla 2
Indian borage leaves (panikoorka) 2
curry leaves 2–3 sprigs
whole peppercorns (kurumulakku) 1/4 Tsp
fenugreek seeds (uluva)1 Tsp
kalonji seeds (onion seeds/ karinjeerakam) 1 Tbsp
dried rosemary 1 Tbsp
BENEFITS OF EACH OF THE INGREDIENTS ON HAIR OIL(omit any of the ingredients as per your hair and scalp conditions)
1. COCONUT OIL
Coconut oil is an ancient medicinal oil used in Kerala for different ailments, especially the skin infections. For the scalp, this oil helps to hydrate and softens the hair. They also contain high levels of lauric acid that reduces the yeast growth, which ultimately reduces scalp flakiness and dandruff. The moisturizing effect of coconut oil helps the breakage of hair and promotes longer hair. This oil also prevents protein loss from the harsh sun, wind and other pollutants.
2. ALOE VERA
Aloe vera contain vitamin A, C and E that promotes hair growth and shine. The aloe gel also contains Vit B12 and folic acid that prevents hair loss. The gel also cleanses the scalp and keeps the hair shiny and soft. The aloe vera also has fatty acids and amino acids that play a part in the healthy hair follicles. Seborrhoeic dermatitis like conditions that cause itchiness and flakiness is controlled by the use of aloe vera oil. Aloenin is the chemical compound in the plant that is known to promote hair growth and less breakage, thereby improving the overall hair conditions.
3. AMLA (INDIAN GOOSEBERRY)
Amla is a rich source of vitamin C, B5, B6 and is rich in potassium, copper and manganese. They are rich, so promotes hair growth, increases blood circulation to the scalp. The amla ha cooling properties thereby reduces stress related hair loss.They help treat many scalp conditions like dandruff, psoriasis and dermatitis. Vitamin C is a powerful antioxidant that fights free radicals that cause hair loss and prevents premature greying. Amla in oil also increases collagen, that strengthens hair, prevents breakage and promotes hair growth.They have phytonutrients that improve the blood and oxygen to the scalp and promote hair growth. Amla is a good moisturiser and so prevents the damage from pollutants, sun and wind at bay.
4. INDIAN BORAGE LEAVES (Panikoorka)
Indian borage leaves treats flaky scalp and hair fall issues. It strengthens hair strands and promotes hair growth. They also have therapeutic effects for reducing cold and sinus infections, headaches. These leaves also have antibacterial properties that prevent bacterial infections that may cause hair loss.
5. CURRY LEAVES (Karivepila)
Curry leaves contain vitamin B, C and anti oxidants which contribute to cellular regeneration and promotes healthy blood circulation to the blood vessels in the scalp.The anti oxidants in curry leaves help in reducing hair thinning and hair loss. The amino acids retains the hair strength and imparts the shine to the hair.Curry leaves have a protective effect on oxidative stress, thereby calms the scalp. Curry leaves have many vital nutrients that reduce premature greying of hair. The vitamin B5 present in curry leaves fights split end formation and breakage, and strengthens the hair from the roots. Curry leaves also have antifungal, antibacterial and anti-inflammatory properties and so improves the overall scalp health.
6. FENUGREEK SEEDS
Fenugreek seeds are rich in folic acid, vitamin A, C and K, nicotinic acid and proteins. The fenugreek seeds nourish hair follicles, strengthens hair strands, prevents hair fall there by boosts volume and density. These tiny seeds are also known to strengthen hair shafts and prevents hair breakage. The usage of the seeds in oil improves blood circulation and prevents dandruff, flakiness and drying.
7. BLACK PEPPERCORNS
Black Peppercorns are known sources of vitamins, minerals and anti oxidants. Black pepper is a rich source of vitamin C that removes dead skin and nourishes the scalp, and so helps prevent dandruff. Peppercorns are rich in vitamin C and K and antioxidants that help in the regeneration of hair strands and keeps the hair follicles strong. Vitamin B6 and copper rich so prevents premature greying and nourishes blood flow to the scalp, which also strengthens hair follicles. The anti-inflammatory properties along with anti oxidants promotes the hair growth and for a heathy scalp.
8. DRIED ROSEMARY
Dried rosemary promotes hair growth and thickness, reducing hair loss and dandruff, stimulating circulation in the scalp and potentially reducing greying hair. Rosemary oil has anti-inflammatory properties, promotes nerve growth and improves blood circulation. Rosemary contains carnosic acid, which helps to heal and revitalize the scalp's nerves. Regular application of this oil reduces new grey hairs.
9. BLACK SEEDS (ONION SEEDS/ KALONJI SEEDS)
Kalonji seeds or onion seeds contain thymoquinone which can stimulate hair follicle and improve hair growth. They also have anti-inflammatory, antifungal and antibacterial properties and contain antioxidants that protect hair from damage. These seeds are known to reverse hair damage and promotes hair growth. These seeds are known to condition the hair strands and makes the hair less dry and frizzy. The nutrients in kalonji seeds prevents premature greying of hair and maintains the natural pigment for a long time.The regular use of kalonji seeds in oil adds shine to the hair, prevents hair loss and breakage. The kalonji seeds help to nourish the scalp by regulating the sebum production and has antifungal properties.
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Method
Slit and cut the aloe vera. Scoop out only the gel. (I am sensitive to aloe vera and doesn't suit me much if I use with the peel. So use only gel.)
Crush the amla pieces, remove and keep aside after removing seeds. Add the aloe vera gel, Indian borage(panikoorka) and curry leaves. Crush well in a mortar and keep aside.
Heat coconut oil (500 ml) in an iron or cast iron kadai or wok. To this add the spices, followed by crushed amla and crushed aloe vera gel, panikoorka and curry leaves. Mix this well and cook on low flame for 25–30 minutes.
There will be lots of bubbling and frothing due to the aloe vera, which will settle down as it gets cooked. All the contents including the leaves will turn brown and the frothing will settle down completely. Switch off the flame and leave to cool. Cover after cooling and leave for 7–8 hours. Sieve the contents after 8 hours, pour in bottles and keep at room temperature.
Massage the hair oil for 10 minutes, leave for 20 minutes and then wash off with a mild shampoo and conditioner.
NOTES
* You can always a bit of the quantity of the herbs and spices as per the needs but don't increase the amount of kalonji as it has a strong smell which may reduce the smooth soft smell of rosemary.
* Use an iron kadai for best results, as it helps when the oil is kept for 7–8 hours covered.
* The excess use of aloe vera in making oil makes the hair very soft. So add accordingly. 3"piece is good enough.
* The aloe vera can be cut just like that without scooping out the gel too. I am sensitive to aloe vera and doesn't suit me much if I use with the peel. So use only gel. Always tilt and keep the cut side down for sometime before using the aloe vera, as the sap causes skin irritation.
Mango bread pudding is a tasty melt in mouth dessert that can be whipped and set in no time. Quite easy to prepare and tastes delicious. I am always fascinated towards less complicated desserts which hardly takes much time to put together as this is the last item to prepare at home and after an elaborate meal, I hardly find time to prepare lengthy desserts. So, for people who love simple to go desserts, then this is a great choice to try before the mango season ends. Check it out !!
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 7-8
Author ~ Julie
Ingredients
ripe mango 2
bread slices 7-8
whipping cream 1 cup
granulated sugar 1/2 cup
custard powder 2-3 tbsp
milk 2 cups
pistachio slices 2 tbsp
Watch on YouTube -
Method
Remove 1/4 cup milk and bring the remaining to a boil in a pan. When the milk is heated, add the sugar to dissolve. Keep stirring to prevent the milk from getting burnt at the base of the pan.
To the remaining milk, add the custard powder and mix without lumps. Add this mix to the boiling milk and cook till thickened. Continue to stir till you finish and switch off the flame. Leave to cool.
In another bowl, add the whipping cream and whip until soft peaks. Keep aside.
Trim the edges of the bread slices and keep aside.
Wash and cut the mangoes in small cubes. Add one chopped mango to the blender jar and purée without adding water. Leave the remaining chopped mangoes just like that for garnish.
Add the puréed mango to the cooled custard and mix. Reserve 1/4 cup mango purée for garnish.
ASSEMBLING : In a glass bowl, arrange the bread slices as one single layer. Then add the mango custard mix to cover the bread slices. Divide the chopped mangoes in three and add one part of the mangoes in this layer.Then divide the whipped cream in two and add one part of whipped cream. Smoothen the whipped cream evenly and then arrange another layer of bread slices, custard mix and chopped mangoes. Finally, add the remaining whipped cream and level it up. Add specks of the reserved mango purée and draw designs with a skewer. At the end, add the remaining mango cubes, and pistachio slices.
Cover with a cling wrap and refrigerate for 2–3 hours.
After 3 hours, remove from fridge and cut in slices and enjoy.
NOTES
* I have used non diary whipping cream so it has sweetness. But if you use the diary one, please add sugar and whip.
* You can use corn starch instead of custard powder.
* You can add 2tbsp of milk powder along with custard powder to make it richer.
* You can use condensed milk instead of granulated sugar when making custard.
Whenever we talk about Kerala meals, it's always the seafood meals that's enjoyed by most of the people through generations. As per the geographical location and by the sea coast, fish is available in abundance and enjoyed by most communities. Fish curry and fish fry are both delicious in its own way. Fish fry is not very healthy though, but kids love the fry more than the curry.
This is a special kind of fish fry that you can prepare with simple ingredients from the pantry, but the masala is not the same as the regular fish fry. This is slightly different from our usual masala and tastes crisp and delicious. Check this out !!
Wash the fish under running water, drain water. Keep aside. I have used sheelav fish (barracuda) here.
In a blender jar, add the whole pepper corns, ginger, garlic, shallots, tamarind, turmeric powder, salt and coconut milk. Grind to a smooth paste.
Apply this paste on the fish pieces and marinate for 30 minutes -1 hour. Finally, add the rice powder and mix well.
In a pan, add oil and then slide in the curry leaves followed by the marinated fish pieces. Cook on medium flame on both sides. Drain from oil when done. Enjoy warm !!
NOTES
* You can use any firm fish for this recipe.
* Adding coconut milk adds a sweetness and balances the flavours.
* Adding rice powder adds crispiness to the outer coating.
Pumpkin is a versatile veggie and so can be used to make stir fries, curries, pies, preparing muffins, soups. However, this is not my favourite veggie. But I love to incorporate this veggie as much as possible after learning the benefits of pumpkin. This veggie is rich in antioxidants, vit A and vit C. They reduce the risk of cancer and improves eyesight, heart health. It also a low calorie food, makes you feel fuller for a long time which makes it a great choice for dieting. I have already posted the mathanga curry and mathanga payaru erissery which are the tastiest form that I loved most with pumpkin. This stir-fry is the latest addition to the weekly menu, as my kids don't like the curry version and don't like the mashed pumpkin style dishes. So this stir-fry is perfect for those kind, and is very simple to prepare. Do give this a try and enjoy with steamed rice !!
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 4-5
Author ~ Julie
Ingredients
shallots 8-10
garlic cloves 6-7
pumpkin sliced 4 cups (500g)
curry leaves 2 sprigs
turmeric powder 1/2 tsp
kashmiri chilli powder 1/2 tsp
hot chilli powder /4 tsp
fennel seeds 1/2 tsp
salt to taste
coconut oil 2tbsp + 1 tsp
Watch on YouTube -
Method
Wash, peel and cut the pumpkin in thick strips. Keep aside.
Crush the shallots and garlic and keep aside.
Heat oil in a pan and add fennel seeds. Wait to sizzle and then add the crushed shallots, garlic mix along with curry leaves.
Add the spice powders on low flame and then sauté.
Add the cut pumpkin and give a quick mix. To this add salt and 2tbsp water, combine and cook covered for 5 minutes on low flame.
Check if cooked after 5 minutes and then adjust salt if needed. Simmer another 2 minutes and then dry up any moisture if left, switch off the flame.
Add a tsp of coconut oil as garnish. Keep covered for 5 minutes and then serve.
As mangoes are seasonal, do you wish to have this fruit throughout the year ? I would love to have this fruit as much as possible and so try to make use of the ripe fresh mangoes in the best possible ways. Mango frooti is one drink that I enjoyed as a kid, and that was bought once in a blue moon, though. But all store brought drinks do have some preservatives.
Homemade mango frooti is one such healthy drink that you can try making at home and surprise your guests with this chilled drink. This frooti can be preserved for 10 days in the fridge, I have personally used within 10 days, but I think you can extend a few more days if you preserve it in small batches. I have used the pressure cooker to prepare this drink, which is quite simple and faster. Check this simple recipe and enjoy this fruit as much as possible.
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 6 glasses
Author ~ Julie
Ingredients
ripe mangoes 2, cubed
raw mango 1, cubed
granulated sugar 3/4 - 1 cup
water 4 cups + 1 cup
Watch on YouTube -
Method
Wash, peel and cut the mangoes in cubes.
Add the mango pieces to a pressure cooker and add a cup of water. Place on flame and cook for 2- whistles. Switch off the flame and wait till the pressure is released. Then open the lid, and mash the mango pieces using a potato masher.
Add the granulated sugar when hot and mix until the sugar is dissolved. Pour the contents in a clean dry bowl through a strainer. Add little water to the residue and extract the pulp as much as possible.
Add the remaining measured water little by little and give a quick mix until smooth. Serve in glasses or refrigerate in clean dry glass bottles.
NOTES
* You can add up to 1 cup of sugar, depending on the sweetness of mangoes.
* As it is preservative free, you can preserve the frooti in fridge for a maximum of 10 days.
* Use clean, dry glass bottles to prevent any contamination and reactions.
* The amount of water depends on the thickness of the pulp received, so add water little by little and stop once you receive the desired consistency.
Looking for some guilt free snacks ? Then go ahead and give this filling snacks a try. Jackfruits are in season in Kerala now, how about in other parts of the world?
This is a healthy quick fix snack that you can prepare on an iron griddle. I used my dosa griddle. Ripe jackfruits work best for this snack, however you can use over ripe plantains too. This is a simple Kerala style snack that you can prepare instantly and enjoy warm.
Remove the seeds from the jackfruit bulbs.Cut it small and keep aside.
Heat a pan and add the cut jackfruit bulbs. Cook the jackfruit until it's soft, switch off the flame and leave to cool. I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas. Rest of the cooked jackfruit was frozen, made these adas again after two weeks.
Add the wheat flour, grated coconut, cardamom powder and give a quick mix. Prepare a loose dough, I haven't added any water as the cooked jackfruit mix was enough to make the dough.
Heat an iron griddle, I used my dosa tawa (you can use non-stick tawa too but may not get crisp adas). Scoop out a big lemon size dough and place on the hot griddle. Dip the fingers in water and spread the ada evenly to a round shape (don't touch the griddle at any point as it's very hot, spread over the dough).
Wait for the ada to lightly brown, add ghee on top and flip the ada. Cook evenly until crisp. Remove to a plate.
Repeat, making all the ada till the dough finishes. Makes 7-8 adas with this measure.
Enjoy with black coffee / black tea.
NOTES
* I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas, rest of the adas was frozen and made these adas again after two weeks.
* I used my dosa tawa, but you can use non-stick tawa too (may not get crisp adas).
* Don't touch the griddle at any point as it's very hot, spread over the dough with wet fingers.
* Depending on the sweetness of the ripe jackfruit bulbs, alter the amount of jaggery. This was very sweet so added only little jaggery syrup.
Do you buy the yellow watermelon? I was always fascinated with the red watermelon and hardly brought in the yellow watermelon. But this time, kids insisted on buying and in fact we started loving the yellow one too. This simple punch can be made with any fruit like pineapple or oranges, however watermelons are best to keep the body cool. I added a handful of pudina, which gave a lovely flavour of pudina (alter as per tastes if you don't like pudina flavour). Beat the scorching sun with some homemade coolers that can help beat the heat and keep you cool to some extent. Quite simple to put together, so just blend and enjoy chilled !!
I have used cooled watermelon, so haven't added extra ice cubes. But if you like it more chilled, then go ahead and add ice cubes.
Remove as many seeds as possible and cut the watermelon in cubes. Add to a blender jar along with pudina, ginger, sugar and lemon juice. Blend smooth. Add a cup of chilled water and strain the juice. Discard the residue.
Pour the punch in glasses and serve chilled with more ice cubes.
NOTES
* The amount of sugar can be altered as per sweetness of watermelon.
* I added a handful of pudina, which gave a lovely flavour of pudina (alter as per tastes if you don't like pudina flavour).
Kids always stay on the 'hungry mode' on whenever they are at home during weekends or vacations. Have you noticed this with your kids ? And a small snacking idea never suffices them. A filling meal like snacks otherwise the hungry mode is never turned off. Not only the filling snacks, it must be tasty and trending as well.
If you are looking for something like that, then go ahead and give this chicken plaited bread a try. Am sure your family will love this. The filling is quite simple with a white creamy pasta kind sauce, but you can always change to a desi style chicken version like we do for a cutlet filling. I made the white pasta kind, as my kids love this kind of filling in breads. This filling is not spicy and is creamier. You can add grated cheese to make it even more delicious. Give this a try and enjoy !!
Preparation time ~ 20 minutes
Baking time ~ 40 minutes
Serves ~ a loaf
Author ~ Julie
Ingredients
to make dough
instant yeast 1.5 tsp
water 1/4 cup
sugar 2 tsp
all-purpose flour 1.5 cups
salt 1/4 tsp
egg yolk 1
egg white (add half to dough, reserve rest for brushing the bread)
milk 1/4 cup
oil (any neutral) 2 tbsp
sesame seeds 1 tbsp
chilly flakes 1 tbsp
to make filling
chicken (boneless) 250 g
salt 1/4 tsp
pepper powder 1/4 tsp
ginger chopped fine 2tsp
garlic chopped fine 2 tsp
onion 1 chopped fine
any neutral oil 2 tbsp
all-purpose flour (maida) 2 tbsp
mixed herbs 1 tsp
chilly flakes 1 tsp
tomato ketchup 1tbsp
milk 3/4 cup
salt to taste
Watch on YouTube -
Method
Take 1/4 cup leuk warm water in a bowl and add the sugar, mix. Add the instant yeast and mix, leave undisturbed for 10 minutes to proof.
Separate the egg white and yolk. Keep aside.
When the yeast is proofed (creamy and foamy), add the all-purpose flour, salt.
Add in the egg yolk and half of the egg white, pour the milk little by little to the dough. Knead the dough, the dough may be stick but don't worry. Keep kneading for 7–10 minutes.
Add a tbsp of oil and mix. Add remaining oil to the bowl and on top of the dough. Cover and leave the dough for an hour to rise.
In the meantime, prepare the filling. Add the boneless chicken pieces, with salt and pepper powder. Cook on medium flame for 10 minutes or till done. Cool completely and shred the chicken with a fork. Keep aside.
Heat a pan and add oil. To this, add chopped garlic and ginger. Then add the fine chopped onion, sauté until translucent.
Add the 2 tbsp of flour and cook till the raw smell of flour disappears on low flame. Add in the milk and mix till there are no lumps and is a smooth paste. Add the salt, mixed herbs, chilly flakes. Finally, add the shredded chicken and toss. Add the tomato ketchup and give a quick mix. Switch off the flame and leave to cool.
After an hour, the dough is risen. Punch down the air and transfer the dough to a baking mat. Roll out the dough in a rectangle shape of 11" and 6" wide. Place the filling in the center leaving enough space on the edges. Cut thick diagonal strips on both sides. Cross over the strips over each other to cover the filling and close the bread. Do it starting from the top and close till the end.
Transfer the bread to a baking tray with lining. Let the bread rise for another 30 minutes. Brush the egg white on top and add the chilly flakes and sesame seeds. In the last 10 minutes, pre-heat the oven to 350 degrees F or 180 degrees C. Finally, brush any remaining egg whites and place in oven. Bake for 20–25 minutes. Remove from the oven and apply butter on top of the bread for a softer crust. Cool slightly, cut in pieces and enjoy warm.
NOTES
*The filling is quite simple with a white creamy pasta kind sauce, but you can always change to a desi style chicken version like we do for a cutlet filling.
*I made the white pasta kind, as my kids love this kind of filling in breads. This filling is not spicy and is creamier.
*You can add extra grated cheese to make it even more delicious.
Pavakka khichadi is one of the simplest khichadi that you can prepare for sadya and a quick one. Love this simple healthy side dish that has a mild bitter taste along with the sour flavours of yogurt. I have prepared this khichadi with kondattam and so the frying time is quite less compared to the regular fresh bitter gourd. Do give this a try and enjoy!!
Preparation time ~ 5 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ a small bowl
Ingredients
dried bitter gourd (pavakka kondattam) 1/2 cup
yogurt 3/4 cup
grated coconut 1/2 cup
mustard seeds 1/2 tsp
ginger, a very small size
green chillies 3-4
salt to taste
oil to fry
to temper
coconut oil 1 tbsp
mustard seeds 1/2 tsp
dry red chillies, 2 broken
curry leaves, 2 sprigs
Watch on YouTube -
Method
Grind the coconut with mustard seeds, ginger(a very small piece), yogurt (2 tbsp) to a smooth paste. Keep aside.
Whisk the remaining yogurt smooth and keep aside.
In an earthen pot, add the ground paste. Add 2 tbsp of water to the blender jar along with the whisked yogurt. Bring to a slow boil for 3–4 minutes. Switch off the flame.
Heat oil in a pan and fry the pavakka kondattam until crisp. Drain from oil and keep aside. Add the green chillies until crisp, drain from oil.
Add the fried bitter gourd & green chillies.
Heat oil in a pan to temper. Add mustard seeds, dry red chillies and curry leaves. Fry and pour over the khichadi.
Add salt, give a quick mix, keep covered for 10 minutes for the flavours to seep in.
Serve as a side dish for sadya. Enjoy !!
NOTES
* Add salt towards the end, as kondattam already as salt in it. Adjust accordingly.
* You can make the same with other fried kondattam like payaru kondattam.
I love those summer drinks that are simple yet bursting with flavours to calm down the heat and refresh the body with a full pack energy drink. This is one of the best two combinations that you can try for your Iftar parties or surprise guests for summers. The natural colour of both drinks are commendable, and the flavours are just superb. Do give this a try and enjoy this summer.
Preparation time ~ 10 minutes
Cooking time ~ nil
Serves ~ 2 glasses
Author ~ Julie
Ingredients
for beet - grapes drink
beetroot 1/2 of 1
grapes 1/2 cup
lime juice 1 tbsp
sugar syrup 1/4 cup
ice cubes
water 1 1/4 cup
for carrot - orange drink
carrot 2 medium-sized
orange 2 medium-sized
sugar syrup 1/4 cup
ice cubes
water 1 cup
for sugar syrup
granulated sugar 3/4 cup
water 1/2 cup
Watch on YouTube -
Method
Prepare a sugar syrup by mixing sugar and 1/2 cup water. Bring to a boil till the sugar dissolves. Switch off the flame and leave to cool. Use as needed and refrigerate the rest, can use for a month.
Peel and cut the beetroot and carrots in cubes separately. Wash the grapes and keep aside.
In 2 different bowls, add the beetroot and carrots. Add 1/4 cup water and cook till done. Cool.
BEET - GRAPES DRINK
In a blender jar, add the cooked beet, grapes and blend smooth without adding water. Pour in a strainer and add /4 water to the jar and pour. Discard the residue after straining. Add the remaining water, ice cubes.
Pour in glasses after adding sugar syrup and lime juice. Mix and serve chilled.
CARROT - ORANGE DRINK
In a blender jar, add the cooked carrots and blend. Add 3/4 water and blend smooth. Pour through a strainer and add the remaining water to the jar, pour. Discard the residue. To this, add the orange juice(1/2 cup).
Add the sugar syrup and then pour in the carrot orange drink. Mix and serve chilled with ice cubes.
NOTES
* If you plan ahead and refrigerate, then mix the lime juice and orange juice only before serving, else they leave out a bitter tinge.
* Preparing sugar syrup gives a glossy finish to the drink, you can always add sugar or honey too.
* You can prepare this drink without straining too, In that case add more water to dilute and modify other flavours accordingly.
* You can even add soaked sabja seeds for more cooling.
Kozhukatta is a traditional snack or breakfast recipe of Kerala. The traditional one is already posted here in my blog, if interested checkout here. But this time I prepared the kozhukatta using the jackfruit preserve or chakka varetti. Everyone loved this snack at home, you can prepare this on Palm Sunday for a change from the traditional kozhukatta if you have left over chakka varetti. Or can prepare as a healthy afteschool snacks for kids or as a brekfast recipe. Enjoy !!
Heat water in a pan and boil water. In another bowl, add the idiyappam podi and salt. Mix this well, keep aside. Add the boiling water to this mix and prepare a dough. Cover and leave to cool or till It's warm to touch to knead.
Heat another pan, add ghee. Add cashews and raisins. Fry until lightly browned. To this add, the grated coconut, chakka varetti and jaggery syrup. Mix everything well till it becomes thick. Switch off the flame and leave to cool.
When the dough is warm to touch, knead the dough smooth. Roll out small lemon size smooth balls.Flatten the ball and make a pocket, fill in a tbsp of the filling and close securely. Shape them in smooth rounds, else it will break open when steaming.
Transfer to a steamer with enough water and place the prepared kozhukatta. Steam cook for 10 minutes or till done. Remove from the steamer and serve warm.
Repeat making all kozhukattas till the dough finishes, steam cook and enjoy.
NOTES
* As I have added cardamom powder and dry ginger powder in the chakka varetti so haven't added when making kozhukatta. If you haven't added in the preserve, go ahead and add 1/2 tsp of cardamom powder and 1/4 tsp of dry ginger powder(chukku podi).
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