Achinga Payar Chemmeen Mezhukuparetti | Long Yard Beans Prawns Stir Fry

Long yard beans and prawns (Achinga payar chemmeen) is a simple tasty Kerala style stir fry. This stir fry goes well with steamed matta rice. Prawns when cooked with long yard beans infuses all the flavours. Do give this a try and lemme know as well !!

Watch the YouTube #shorts here on this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

long yard beans (achinga payar) 500 gms

prawns (chemmeen) 200 gms

turmeric powder 1/2 tsp

salt to taste

shallots a handful crushed

garlic 10-12 crushed

curry leaves a sprig

crushed red chillies a tbsp

oil 2 tbsp

Method

• Wash and cut the long yard beans in an inch pieces. Keep aside.
• Add the cut long beans, prawns, turmeric powder and salt. Add 1/2 cup water, mix and cook well till the long yard beans and prawns are cooked until tender and soft. The water was completeluy used up in cooking and didn't have any leftovers. If you have leftover stock, don't throw away and just add to the sauteed mix.
• In another earthen pot, add oil. Slide in the crushed shallots and garlic followed by curry leaves. Sauté until lightly browned. Add the crushed red chillies and saute, add the cooked mix. Combine well an cook until the oil is absorbed well and the stir fry looks lightly crisp. Switch off the flame and enjoy with steamed rice !!

NOTES

* You can cook the long yard beans and prawns separately too. But they both have almost same cooking time so added together.

* You can add red chilli powder instead of crushed red chillies.

Saravana Bhavan Style Coconut Chutney | Hotel Style White Chutney

Do you like the Saravana bhavan hotel style white chutney ?

It is a simple tasty chutey made with fresh grated coconuts and some basic ingredients like the usual coconut chutney but with few differences. There is a secret ingredient added along with other ingredients to yield the cloudy white colour and sweetness to the chutney. 

I am not sure if this is the authentic hotel style one but many of the YouTube vlogs listed this as one and when I tasted, this comes close to that too. Milk is added instead of water for grinding to give the lovely colour and taste to the chutney. Do give this a try and if you feel the same hotel tastes and let me know too.

Watch the YouTube #shorts on this chutney recipe.

Preparation time ~ 10 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients 

grated coconut 3/4 cup

shallots 3-4

garlic 2 cloves

ginger 1/2’’ piece

green chilies 2  or bird eye chillies 4-5

pottukadala 2 tsp

salt 1/3 tsp

milk 1/3 cup

to temper 

dry red chillies 2

curry leaves 1 sprig

mustard seeds 1/2 tsp

urad dal 1 tsp

coconut oil 1 tbsp

Method

• In a blender jar, add the grated coconut, shallots, ginger, garlic, bird eye chillies, pottukadala and salt. Pour the milk and grind to a 3/4th ground paste. 
• Transfer to a bowl, add 1/2 cup to the blender jar and pour the residual mix in the jar. Adjust salt if needed.
• Heat oil in a pan and add oil. Add mustard seeds, urad dal, followed by red dry chillies and curry leaves. Switch off the flame and pour over the chutney. Mix & serve with idli or dosas. 

NOTES

• Use fresh coconuts ideally not very matured types that have a natural sweetness. If it lacks sweetness, add a pinch of sugar in the chutney & mix. 
• Use only the white grated portion of the coconuts not the brown mixed coconut.
• Don’t add more pottukadala than mentioned. 
• Use green chillies if you don’t have bird eye chillies(kanthari mulaku).
• Depending on spice tolerance, alter green chillies. This yields a moderately spicy chutney. 

Angamaly Style Beef Kaya Curry | Pothu Kaya Varattiyathu

Hope all had a great Onam. I wanted to update a few sadya recipes here this year but somehow didn't find time. Hopefully, will try and be more active here as much as possible.

Thank you all from the bottom of my heart for the support to my insta page and am so happy to have 5k followers. You all boost me so much to keep posting more and more recipes, gratitude to all.

Coming back to today's recipe, it's a region specific recipe. Many recipes in Kerala have minor differences though they are known by the same name, similarly there are many cultural specific recipes and region specific too. This is one such Angamaly style beef kaya(raw plantain) curry or beef kaya varattu. The plantain pieces are nicely cooked and roasted coconut spice mix is added along with the cooked beef to get that creamy rich gravy. You just need this curry with piping hot rice & a papad. If you missed watching my YouTube #shorts on the same, check it out. I have earlier posted Angamaly style manga curry,one of the popular recipes.Do check that out here if you wish to.

Also the recipe is added here, please watch and share.

Preparation time ~ 15 minutes

Cooking times ~ 25-30 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

to cook beef

beef 500g
turmeric powder 1/2 tsp
pepper powder 1/2 tsp
salt 1/2 tsp
raw plantain (kaya) 500 g or 2 medium size
shallots (kunjulli) 3/4-1 cup
ginger crushed 1 tbsp
garlic crushed1.5 tbsp
green chilies 1 cut
curry leaves 2 sprigs 
garam masala 1/4 tsp 
turmeric powder 1/4 tsp
roasted fennel powder (perinjeerakam podi) 1 tbsp
pepper powder 1/2 tsp
salt to taste
coconut oil 3 tbsp
water a cup

to dry roast
grated coconut 1/2 cup
shallots 2-3
coriander powder 1 tbsp
hot chilli powder 1.5 tsp
kashmiri chilli powder 1 tsp

Method

• Wash the cube sized beef under running water 3-4 times, drain water completely and leave in a colander.
• In the mean time, add the grated coconut and roast with shallots until golden brown. Add the coriander powder and sauté on low flame. Switch off the flame and add the chilli powder and sauté in the residual heat until nicely done. Cool completely and add to a blender jar, add a little water and grind to a smooth paste. 
• Add the washed beef to a pressure cooker and add salt, turmeric powder and pepper powder. Mix well and cook on high heat for 3-4 minutes, until beef leaves out water. Add 1/3 cup of water and pressure cook for 3-4 whistles or until tender.
• Peel the skin of plantains and cut in 1/2' thick pieces, Add to a bowl of water and keep aside.
• Heat an earthen pot or clay pot and add oil. When oil is hot, slide in the halved shallots, curry leaves, garlic, ginger and green chillies. Sauté until lightly browned. 
• Add the spice powders listed on low flame, give a quick mix. Add the plantain pieces after discarding the water. Add fresh 1/2 cup water and salt. Give a quick mix and cover.
• Cook covered for 4-5 minutes or until the water is absorbe ad plantain pieces are cooked 3/4 th. Add the ground paste,1/2 cup water to the residual jar and pour. Add the cooked beef with stock.(Total water 1 cup). Combine well, check salt and cook covered on medium flame.
• Cook for 4-5 minutes, check in between so that it doesn't get struck to the bottom of the clay pot. When the oil appears on the surface, switch off the flame. Let there be a little gravy when you switch off. Keep covered for 10 minutes and the gravy becomes thick. Serve warm with steamed rice. Enjoy !!

NOTES

* This yields a moderate spicy curry. Alter spices as per tolerance.

* Depending on the gravy needed, add water.

* Don't add more of Kashmiri chilli powder, else the authentic color of the curry is lost.

Kerala Style Pappadam Chammanthi | Traditional Papad Chutney

Pappadam chammanthi or papad chutney is a quick tasty Kerala style chutney that can be served with lunch boxes, kanji (rice gruel) or any sides. Kerala style pappadam is used for the recipe but you can always use any other papad and try it out. You may not get the authentic flavours with other papads.

Very simple to put together, no addition of water and gets ground with the moisture of fresh grated coconut. Depending on the type of chillies and heat, alter the amount of chillies. Try this out and enjoy !!

Watch the YouTube #shorts on the Pappadam Chammanthi.

Preparation time ~ 5 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4 

Ingredients

pappadam (papad) 2-3

dry red chillies 4-5

shallots 5-6

ginger a small piece

tamarind a small piece

curry leaves a sprig

salt 1/3 tsp

grated coconut 1/2 cup

kashmiri chilli powder 1/4 tsp

oil to fry papad

Method

• Heat oil in a pan and slide in the pappadam(papad) when oil is hot. Fry until crisp by flipping both sides. Drain from oil and keep aside.
• In the same oil, add the red dry chillies and fry till crisp, drain from oil and keep aside.
• In a blender jar, add the shallots, ginger, fried red chillies, tamarind and salt. Crush the mix by pulsing. To this add the fried pappadam (papad) and kashmiri chilli powder. Add the grated coconut and pulse again without adding water. Once everything looks crushed and coarsely combined, make a ball by pressing the chammanthi in your palm. Garnish with curry leaves and enjoy with steamed rice or rice gruel(kanji).

NOTES

* Adding kashmiri chilli powder is optional, it just adds a nice colour.

* If you have a grinding stone, then use that as the bits of papad crunch pieces can be retained when suing gridning stone unlike the mixer where everything gets completely crushed.

* Depending on the heat of chillies, alter the number of chillies used.

Mutton Lauki Gravy | Mutton Churakka Curry

Bottle gourd has a mild, neutral, slightly sweet taste that pairs well with many of the veggies, sea food or meat items. I had posted a prawns recipe with lauki sometime back, which is very delicious too. Check out the recipe link here.

Mutton in itself is a rich gravy and when any neutral veggies are added to this gravy, the taste of the veggie is enhanced when cooked in the tasty mutton gravy. Lauki is spongy fleshy vegetable which will surely absorb the flavours of the broth and spices well. The added veggie can be tweaked in for kids who don't otherwise eat veggies. Do check out this simple tasty recipe.

Watch the YouTube #shorts for the full recipe video.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

mutton 400 g

lauki (bottle gourd) 2 cups

onion 1 sliced

ginger-garlic paste 1tbsp

tomato 1 medium sized chopped

green chillies 1-2 sliced

whole spices bayleaf 1, cinnamon 1/2'' piece, cloves 2-3, cardamom 2

coriander powder 1.5 tbsp

kashmiri chilli powder 2 tsp

hot chilli powder 1 tsp

pepper powder 1/4 tsp

garam masala powder 1/2 tsp

turmeric powder 1/3 tsp

salt to taste

oil 2 tbsp

coriander leaves 1 tbsp chopped

to temper

oil/ ghee 1tbsp

cumin seeds 1/2 tsp

red dry chillies 2 broken

curry leaves 2 sprigs

Method

• Wash & clean the mutton pieces, rinse under running water 3-4 times. Drain the water completely, keep aside.
• Heat a cooker and add oil. Add the whole spices followed by sliced onions, green chillies, and ginger garlic paste. Sauté until lightly browned.
• Add the spice powders on low flame and sauté for 45 seconds. Add in the tomato and a little splash of water. Mix everything well and cook till tomatoes turn soft.
• Add the washed drained mutton pieces. Give a quick mix, add salt and wait till mutton starts to leave out water. Add 1/2 cup of boiing water. Cover the lid and pressure cook for 3-4 whistles on medium flame.
• In the mean time, peel and wash the bottle guard. Cut in cube size pieces, keep aside.
• Once the pressure is released, add the cubed bottle guard pieces, give a quick mix. Add salt if needed after taste testing. Close the lid and pressure cook for 1 whistle. Switch off the flame and wait for the pressure to release.
• Open the lid, add in coriander leaves. Give a quick mix to check if everything is cooked well and the gravy is thickened.
• Heat another pan, add oil/ ghee. When hot, crackle cumin seeds followed by red dry chillies and curry leaves. Switch off the flame.
• Pour over the gravy and give a quick mix. Keep covered till serving. Serve warm with phulkas or chapathis.

NOTES

* Bottle guard adds a mild sweetness and volume to the gravy.

* This measure yields a moderately spicy curry, adjust as per taste buds.

                                                           

Cucumber Mint Lemon Popsicle

Looking for some cool refreshing treats for summer ? 

This is a simple quick popsicle with the healthy benefits of cucumber, lime and mint together with some basic Indian spices to give that instant cool kick and is definitely a keeper.

It's a little different fro the usual sweet popsicles made of fruits but we totally loved the chatpata tastes. I f you too are loooking for some unique and refreshing flavours then here it is. Do try this out and enjoy !!!

Check out the YouTube #shorts on this recipe here.

Preparation time ~ 10 minutes

Cooking time ~ nil

Serves ~ 6 popsicles

Author ~ Julie

Ingredients

cucumber 1

mint a small bunch 

lemon 1

black salt 1/2 tsp

sugar 1/3 cup

water 1 cup

chilly powder a good pinch

roasted cumin powder 1/ 4 tsp

Method

• Wash the cucumber and mint leaves well. Peel the cucumber in slices. 
• Add the cucumber slices  to a blender jar, mint leaves. Squeeze a lemon. Add the black salt and sugar.
• Blend until smooth without adding water. Add a cup of water, a pinch of chilli powder, and roasted cumin powder. Blend again.
• Pour in popsicle moulds, cover the lid. Freeze for 6 hours.
• Wet the popsicles outside under running water and demould, enjoy !!

Peanut Coriander Chutney | Nellakadala Malliela Chutney

If you love to try out newer chutneys for dosas/ idlis then this is a good choice. Also, if you're looking for a no coconut chutney, then this is the best. Creamy thick and delicious chutney is ready in minutes if you have roasted peanuts ready at hand. 

Coriander leaves add flavour to the thick chutney. You can replace the coriander leaves or cilantro with pudina/ mint leaves too. Do try this out and enjoy !!

The YouTube #shorts on this chutney is here, check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

coriander leaves 2-3 tbsp

shallot 3-4

peanuts (deskinned roasted) 1/2 cup

ginger a small piece

green chillies 1-2

tamarind extract 1 tsp

salt 1/2 tsp

oil 1/2 tsp

to temper

mustard seeds 1/2 tsp

red dry chillies 1 broken

curry leaves a sprig

oil 2 tsp

Method

• Heat a pan and add oil. Add the shallots and saute a minute. Add the coriander leaves and saute 30 seconds, switch off the flame.
• Roast the peanuts on low flame for 4-5 minutes and switch off to cool. Deskin the peanuts and keep aside.
• In a blender jar, add the peanuts, ginger, sauteed shallots and coriander leaves, salt, green chillies, tamarind extract. Add little water and blend to a smooth paste.
• Transfer to a bowl. Heat oil in another pan. Splutter mustard seeds, followed by red dry chillies and curry leaves.
• Pour the tempering over the chutney, mix & serve with idli/ dosas. 

NOTES

* You can add a small piece of onion instead of shallots.

* You can add lemon juice instead of tamarind extract.

Coffee Pudding (Easy)

If you're looking for some quick pudding for family get togethers or Easter celebrations then here is a simple quick and melt in mouth pudding for all the coffee lovers. No elaborate tasks, no fancy ingredients, simple steps and can be made in advance. Check this out !!

                                                 

Preparation time ~ 2 minutes

Cooking time ~ 5-7 minutes

Author ~ Julie

Serves ~4 

Ingredients 

Milk 500 ml

Instant Coffee powder 2 tsp

Corn flour 1/4 cup

granulated Sugar 1/2 cup 

Grated chocolate 2-3 tsp

Watch the YouTube #shorts for the making here. 

Method

• Heat 2 tsp of water and mix the coffee powder in it. Keep aside. Heat the milk is hot, remove 2-3 tbsp of milk and mix with the corn flour without lumps. 
• When the milk is boiling add the cornflour slurry and mix without lumps. When it starts to thicken, pour the coffee mix. Give a quick mix, cook till the spatula is nicely coated and the mix looks thickened.
• Switch off the flame & leave to cool lightly. Pour in moulds or pans to set. Wait till the pudding comes to room temperature, then refrigerate 6 hours. 
• De mould and serve with a garnish of shaved or grated chocolate. The melt in mouth pudding is so good, enjoy !!

Sweet Potato Puran Poli ~ Happy Ugadi wishes !!

Happy Ugadi wishes to all my friends who celebrate !!

Puran poli is a famous sweet of Karnataka, Telangana & Maharashtra. It's made in all important festivals in these states and in marriages and other select occasions. Boli from Kerala is slightly different than puran poli. I have already made the classic puran poli and shared here where I have aleady discussed the differences of boli and puran poli in detail. Do check out here if interested.

This time, I wished to try the sweet potato version of puran poli. This was in my to do list since long and finally, am happy that I tried it out. All loved it at home. The filling tastes similar to a split moong filling. The puran poli came out soft and nicely pufed up. Do give it a try and enjoy !!

Watch the YouTube #shorts here on the sweet potato puran poli.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 8 bolis

Author ~ Julie

Ingredients 

for cover 

maida 1 +1/4 cup

salt 1/4 tsp

turmeric powder 1/4 tsp

oil 1 tbsp + 2 tbsp

water as needed 

for filling 

sweet potato 2 (cooked & mashed=1 cup)

jaggery 3/4 cup

grated coconut 1/2 cup

cardamom powder 1/2 tsp

salt a good pinch 

ghee 2 tsp

Method

•  Add the sweet potato in a pressure cooker with enough water. Pressure cook for 2 whistles on high flame. Switch off and wait for the pressure to release. Peel off the skin and mash the sweet potato until smooth. Discard any lengthy fibers.
•  In another bowl, add maida, turmeric powder, salt, oil and mix. Add water little by little and knead for 5 minutes. Pour (2 tbsp)oil in a bowl and place the dough. Leave covered for 1-2 hours.
•  In a pan, heat the grated coconut. Add the strained jaggery syrup. Cook until the syrup is absorbed. Add the mashed tapioca, cardamom powder, salt and mix. Combine well till moisture is dried. Switch off the flame & leave to cool. 
• Make equal sized balls of the dough after an hour. Similarly make balls out of the filling. Keep aside.  Take a ball and place on a banana leaf or oil cover. Spread a little and place the filling. Bring  the dough together from all the sides to cover the filling. Now press and spread the disc in a roti shape thin. Add a tsp of oil if not spreading with ease. 
•  Heat a pan and tilt the oil sheet over the pan. Gently remove the oil sheet and cook the boli both sides evenly till nicely puffed up. Smear oil/ghee on top and cook all edges properly. Remove on a plate and serve warm. 
•  Repeat making all bolis and cook one by one till all are done. Enjoy !! 

                                                     

Watermelon Lemonade | Summer Drinks

Looking for some refreshing Iftar drinks ? Then here is a simple one to blend and enjoy. Quite simple and tastes delicious. 

Watermelon gives me bloating issues and gastric upsets. So Iam not very fond of mixing milk with this fruit. So for people who looks for simple water based drinks with watermelon, then you're at the right recipe. Adding a small piece of ginger and mint leaves help reduce all the tummy issues and just chill, enjoy !!

Watch the making in this YouTube #shorts here.

Preparation time~ 10 minutes 

Cooking time ~ 3 minutes

Serves ~ 3 glasses

Author ~ Julie

Ingredients

watermelon 2 cups (cubed)

sugar syrup 1/2 cup (recipe below)

lemon 1/2 of 1 
water 1 cup
mint leaves few

ginger a small piece (optional)

to make sugar syrup
granulated white sugar 3/4
water 1/2 cup

Method

• Boil the water and sugar in a sauce pan to make syrup.Stir until sugar is dissolved, and the syrup turns thick.Switch off flame and let it cool.
• Cut the watermelon and dice in cubes. Add in a blender jar, mint leaves, ginger, lemon juice extracted and crush the mix to blend. Add water, and ice cubes.Pulse a second to mix well in the blender. Strain the juice using a sieve the pure juice.
• Serve in glasses by pouring the syrup and then adding the blended mix on top.Add extra ice cubes and torn mint leaves, cut water melon for garnish (optional). Serve, mix and enjoy !!!

NOTES
* You can refrigerate the leftover syrup and use whenever making juices.Adds a great flavour than just adding sugar. Use this simple sugar syrup to make shakes.
* You can double or triple these ingredients to make a larger batch, always.

Chikkar Chole | Lahori Chikkad Chole

Chikker chole is a famous Lahori/Punjabi style chole masala famous for its creamy, thick and muddy texture. Chikker means mud or muck like colour and texture that is achieved by mmaking a special masala using chick peas(chole), boiled potatoes and spices. The spices are well-balanced with the flavours to get a creamy, thick masala. This masala pairs well with puris, bhatura or naan. I have adapted the recipe from Chef Bhupi's kitchen and made very slight changes. Check out the YouTube shorts for the full video. We had chikker chole with some garam puffed up puris.

Watch the YouTube #shorts on this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

chole/ chick peas 1 cup

black cardamom 1crushed

bay leaves 2

to grind

chick peas 1/4 cup

garlic 4-5

ginger 1'' piece

green chillies 2

cilantro/ malli ela 2 tbsps

potato 1 cubed, cooked

yogurt 1/4 cup

for masala

oil 2-3 tbsp

cumin seeds 1 tsp

onion 1 chopped

turmeric powder 1/2 tsp 

garam masala 1/2 tsp

hot chilli powder 1/2 tsp

Kashmiri chilli powder 1 tbsp

coriander powder

potato 1 cubed, cooked

cilantro/ malli ela 2 tbsps

to tempering

ghee 1.5 tbsps

carom seeds 1/2 tsp

julienned ginger 1 tsp

green chillies 1 slit

kasuri methi 1tbsp

Kashmiri chilli powder 1 tsp

Method

• Soak the chick peas in water for 3–4 hours until plump and soft. Add a pinch of baking soda to soften. Discard the water and add to a cooker. Add enough water, bay leaves and black cardamom as listed. Pressure-cook for 3–4 whistles and switch off the flame. Wait for the pressure to release.
• Pressure cook 2 potatoes, peel and keep aside. Use one for grinding with masala and add one cubed potatoes to the gravy.
• In a blender jar, add 1/4 cup cooked chick peas, boiled potato, ginger, garlic, green chillies, coriander leaves and yogurt. Blend to a creamy masala and keep aside.
• In a pan, add oil. Sprinkle cumin seeds, then slide in the onions. Sauté until lightly browned. Add the spice powders on low flame and sauté.
• To this, add the ground masala and mix. Cook the masala until the oil separates, about 4- minutes on low flame.
• Add the cooked chick peas with water, salt and the boiled potato. Bring to a rolling boil and continue to cook for 10 minutes until the gravy loos thick and oil is separated.
• Finally, garnish with coriander leaves and switch off the flame.
• In another pan, add ghee for tempering. Add carom seeds, julienne ginger, vertical slit green chilly, kasuri methi and finally kashmiri chili powder. Pour over the curry and mix. Enjoy with puris, naan or any staple breads of your choice !!

NOTES

* You can puree tomato(2) instead of yogurt.

* You can temper the curry in oil but adding ghee imparts more flavour.