Gidge Gashi ( Konkani cuisine of Cochin GSB )

Gidge Gashi ( Konkani cuisine of Cochin GSB )

This can be prepared with jackfruit which is tender - called “Gidgi” in Konkani and “idichakka” in Malayalam. The entire jack fruit can be used except the thick thorny outer layer, which needs to be removed. Now it is Gidgi season in Kerala & Chennai and the same is available in plenty.

Serves: 4

Ingredients

500 g tender jackfruit, cut into small pieces - 2 cm cubes - Only the thorny outer skin is removed
1 cup ( 100 g ) cooked black channa
1/2 ( 50 g ) cup tur dal
1 1/4 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon oil
3/4 teaspoon salt ( or to taste )
1 kudam puli ( Kokum or darmbya sole - for sour taste )

For Coconut paste:

1 cup ( 150 g ) grated coconut
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water

Make a smooth and thick paste of above ingredients with water.

Method

For black channa:

Wash and soak black channa in 2 cups water for 6 - 7 hours and pressure cook for 25 minutes ( reduce the heat to medium after 3 rd whistle and cook for 20 minutes or till done and soft ).

Boil tur dal in 1 1/4 cup water with oil and turmeric powder in pressure cooker for 15 minutes or till done ( reduce the heat after 2 nd whistle and cook for 15 minutes ). Allow the cooker to naturally.

Separately pressure cook gidgi / idichakka pieces with 1/2 cup water for 2 whistles on high heat. Allow the cooker to cool naturally.

In a wide bowl, mix cooked dal, boiled black channa ( boiled black channa quantity should be less than gidgi pieces ), gidgi pieces, salt to taste and 1 kudampuli / darbyasole. Adjust the consistency with 1/2 cup water if required. Cover with a lid and cook on low to medium heat for 15 minutes.

Add coconut paste and mix well and cook on a low heat for 8 - 10 minutes ( Do not add extra water ).

For Seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon methi ( fenugreek ) seeds
1 spring curry leaves

Method

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera, methi and curry leaves. Saute for 2 - 3 minutes until fragrant. Pour the seasoning over gidge gashi and mix well. Serve with rice.

Kitchen tip:

Preparation of Jaggery: The jaggery which is available in shops contains lots of impurities and sand. What I normally do is slice the jaggery lumps, melt in little warm water and then sieve it thru very fine iron sieve. Then the solution is heated to thick consistency to get rid of the water. Store it in airtight container after it cools to room temperature for later use.

Tawa fried Baingan

Tawa fried Baingan

Serves: 2

You will need

3 baingan / brinjal ( big size ), cut into desired shape and size
2 tablespoon oil ( 1 tablespoon for each side )

For the marinade:

1 1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
3/4 teaspoon salt ( or to taste )
2 teaspoon thick garlic paste ( optional )
4 teaspoon rice flour
1 tablespoon finely chopped coriander leaves ( optional )
2 tablespoon water

Mix all the marinade ingredients ( spice paste ) together and make a thick paste with water.

Method

Wash and clean baingan and drain out water completely.

Cut baingan into desired shape and size and apply spice paste evenly on both the sides. Keep aside for half an hour.

Heat oil in a non - stick tawa / frying pan. Arrange marinated baingan pieces and shallow fry on a medium heat till golden brown on both the sides / softens. Sprinkle remaining oil when frying the other side. Do not fry on high heat.

Serve hot as a side dish with Rotis / Parathas / Rice.

Deep fried crispy Cauliflower

Deep fried crispy cauliflower

Serves: 2

You will need

200 g cauliflower florets
1/2 teaspoon salt
2 cups water
1/2 cup ( 80 g ) breadcrumbs
150 ml oil ( for deep frying )

For batter:

2 tablespoon maida ( all purpose flour )
1/4 teaspoon salt
1 pinch pepper powder
1 tablespoon lemon juice
2 eggs, beat well
2 tablespoon water

Method

Wash and clean cauliflower florets. In a bowl, mix water with salt and keep cauliflower florets for 15 minutes. Drain out water completely.

Mix all the batter ingredients together and make a very smooth batter. Batter should be of dropping consistency.

Heat oil in a pan. Reduce heat to medium. Dip each cauliflower florets in batter, roll in breadcrumbs and deep fry on a medium heat till golden color and crisp on both the sides ( 5 - 6 florets at a time ). Avoid frying on high heat.

Drain and place on kitchen towel to absorb excess oil. Serve as a starter with mayonnaise / tomato sauce.

Methi leaves ( fenugreek ) Dal

Methi leaves Dal ( fenugreek leaves dal )

Comfort food at its best. Moong dal / Tur dal , infused with the flavors of chilli, ginger, garlic, methi leaves and tomatoes.

Preparation time: 10 minutes
Soaking time: 30 minutes
Cooking time: 25 minutes
Serves: 4

You will need

For dal:

75 g moong dal / tur dal
250 ( 1 1/4 cup ) ml water
Extra 50 ml hot water
1 cup ( 200 g ) chopped methi leaves ( wash & chop methi leaves )
3/4 teaspoon salt

For seasoning (tadka):

1 tablespoon ( 3 teaspoon oil )
1/2 teaspoon cumin seeds ( jeera )
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 onions, chopped
1 teaspoon chopped green chilli

1 - 2 tomatoes, chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder

Method
Wash moong dal until water runs clear. Soak in 250 ml water for half an hour and pressure cook for 20 minutes ( reduce heat to medium after 2 nd whistle and cook for 15 minutes ). Allow the cooker to cool naturally.

Dilute cooked dal with 50 ml hot water, chopped methi leaves and salt to taste ( 3/4 teaspoon ). Mix well and cook for 15 minutes or till done and methi leaves well blended with dal.

For tadka / seasoning:

Heat oil in a wide sauce pan / kadai. Add cumin seeds. When they turn golden brown, add chopped ginger, garlic, green chilli and onions. Fry the condiments on medium heat for five minutes, stirring periodically.

Add chopped tomatoes, turmeric powder, chilli powder and adjust salt to taste. Fry again on a medium heat for 5 - 8 minutes or until spices well blended / tomato - onion mixture and thickens.

Final preparation:

Pour the tadka / seasoning mixture into the cooked dal - methi leaves and mix thoroughly for 3 minutes.

Serve hot with chapatis / rotis / rice.

Idichakka ( Raw / Tender Jackfruit ) Thoran / Gidge Sukke

Idichakka ( Tender / Raw Jackfruit ) Thoran

Gidge sukke in Konkani cuisine of Cochin GSB
Idichakka thoran in Kerala cuisine.

Kitchen tip for Jackfruit:

Only care needs to be taken while cutting the jack fruit is the management of sap which comes out when it is cut. It can be really messy and sticky. Applying any edible oil on ones palms and knife before cutting the fruit will minimize this. Also, finish the cutting and cleaning process in one go. I found Pril liquid good for cleaning the knife.

Serves: 2

You will need

250 g chopped idichakka pieces
1/4 cup water
1/2 to 3/4 teaspoon salt

For coconut mixture:

1 cup ( 100 g ) grated coconut
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
10 cloves finely crushed garlic

Mix all the ingredients ( thenga thirummiyathu ) well and keep aside.

For seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/2 teaspoon urad dal

Method

For chopped idichakka:

In a pressure cooker, mix chopped tender jackfruit pieces and 1/4 cup water and cook on high heat for 2 whistles. Switch off the heat. Allow the cooker to cool naturally and slightly mash cooked jackfruit pieces.

For seasoning & final preparation:

In a wide pan / kadai, heat oil. Add mustard seeds. When they begin to crackle, add cumin seeds and urad dal. Stir for 2 minutes.

Add cooked idichakka pieces, salt to taste and coconut mixture. Stir well for 2 - 3 minutes ( avoid adding extra water ).

Cover with a lid and cook on a low to medium heat for 15 minutes ( stir occasionally ) or till done and water completely dries up and fragrant. Serve with rice.

Different tender jackfruit dishes

Gidgi gashi with black channa ( with coconut paste and seasoning / phann ), Gashi with roasted coconut paste & Gidgi sukke

Ching's secret Vegetable Fried Rice

Ching’s secret Vegetarian Fried Rice

A tasty fried rice with dark soy sauce and green chilli sauce

Serves : 1 - 2

Ingredients

1 tablespoon Ching's Secret Dark Soy Sauce
1 tablespoon Ching's Secret Green Chilli Sauce
1 cup ( 200 g ) rice, cooked and cooled
1 tsp garlic, chopped
2 carrots, chopped
5 French beans, chopped
½ cup green peas, blanched
1 spring onion, chopped
Pinch of white pepper
1 tablespoon oil
Salt to taste

Method

Heat oil in a wok (kadai/frying-pan) on medium flame.

Add chopped spring onion and garlic and fry till golden color.

Add chopped vegetables ( carrot& French beans ), green peas and stir-fry for 5 minutes.

Add sauces, rice, and pepper. Stir-fry for another 2 minutes. Add salt to taste.

Serve hot with Ching’s secret Veg Manchurian / Gobi Manchurian / Veg Balls in Garlic sauce.

Steamed Nentrampazham ( Kerala Banana )



Calorie content

Energy - 120 kcal / 1 banana , Protein - 1 g, Carbohydrate- 27g, Fat - 0 g, Iron -0 g

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A leading publication promoting "No TV Day" in Mumbai - January 2011.

Whole wheat ( atta ) Dosa / Polo

Whole Wheat Dosa (Gothambu Dosa in Malayalam / Govva Polo in Konkani Cuisine of Cochin GSB )

Whole wheat dosa is generally considered an inferior cousin of our regular dosa. Though it is cheaper and easier to make, many are not fully aware of its virtues like nutritious value ; as it provides a wholesome meal which is also easily digestible. A couple of changes will make this dish a very interesting one:

Take care to mix the dosa batter to even consistency without lumps. This improves the even spreading of dosa.

Add seasoning as detailed below; while making this dosa. This will add a special flavor to the dosa.

Consume the dosa when it is hot / warm. Once cold, this won't be tasty).

Makes: 6

Ingredients

1 cup ( 300 g ) whole wheat atta ( whole wheat flour - Aashirwad / Pillsbury / Annapoorna )
350 - 370 ml water for mixing ( adjust water as per wheat flour - some need more / less)
1/2 teaspoon salt
3 teaspoon oil / ghee

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves

Method

For Seasoning:

Heat oil in a pan. Add mustard seeds. When they splutter add jeera leaves and curry leaves. Saute for 1- 2 minutes. Keep aside.

For Dosa / Polo batter:

Mix atta and salt. Add water to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick - one can use mixer also to mix the atta and water to make it smooth). Add the prepared seasoning to this batter. Mix well. Keep aside for half an hour ( if in a hurry, one can proceed to make the dosa straight away).

Dosa / Polo Preparation:

Heat dosa tawa. Apply little oil and pour one ladleful ( 120 ml ) of batter so that it spreads in a thin , even layer. Sprinkle little oil / ghee if required.

Cover with a lid and cook on a medium heat till the upper crest is cooked.

Take the lid off and remove the dosa from tawa carefully with a flat spatula.

Flip over dosa and cook the other side / till golden color and light brown spots. Once cooked, remove the dosa.

Prepare dosa from the remaining batter in a similar way. Serve hot with coconut chutney / tomato chutney/ sambar / humman.

Dehydrated Mango Pulp / Bar available @ leading supermarkets

Must try ....

Indian style Penne Pasta

Indian style Penne Pasta

Serves: 1- 2

You will need

200 g penne pasta
1 tablespoon oil
1 onion, finely sliced
8 cloves, garlic, finely crushed
50 ml tomato puree
75 ml boiled milk
50 - 75 g grated cheese
2 tablespoon chopped celery ( stem and leaf ) or coriander leaves
1/2 teaspoon salt ( or to taste )

Method

Cook pasta according to the instruction shown on the packet.

Heat oil in a wide pan. Fry sliced onion and garlic till golden color.

Add tomato puree, boiled milk, grated cheese and chopped celery or coriander leaves. Mix well.

Add cooked pasta, adjust salt to taste and mix well. Cover with a lid and cook on a low to medium heat for 15 minutes or until the sauce thickens / light pink in color. Serve hot.

Methi Leaves ( Fenugreek leaves ) Rasam

Methi Leaves ( Fenugreek leaves ) Rasam

Serves: 3 - 4

You will need

75 g tur dal
2 cups ( 400 ml ) water
1/2 teaspoon oil
1/2 teaspoon salt
1/2 teaspoon turmeric powder

1 cup ( 200 g ) chopped methi leaves
1 tomato, roughly chopped
2 teaspoon tamarind paste or 1/4 cup tamarind juice
2 1/2 teaspoon Rasam powder ( MTR / Everest or any top brand or homemade )
2 pinches hing ( asafoetida )

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves
1 dried red chilli, broken

Method

Wash, clean and chop methi leaves.

Wash and clean tur dal and soak in 2 cups water for half an hour, mix with turmeric powder, salt, oil and pressure cook for 20 minutes or till done and soft ( reduce heat to medium after 2 nd whistle and cook for 15 minutes ). Allow the cooker to cool naturally.

Dilute rasam powder in 2 tablespoon water and keep aside.

Open the cooker and add chopped methi leaves, tomato, tamarind paste / juice. Adjust salt to taste. Cover with a lid and cook on a low to medium heat for 10 minutes.

Add diluted rasam powder and hing. Cover with a lid and cook again for 12 - 15 minutes / until fragrant and methi leaves well blended with dal and other spices ( rasam powder ). Switch off the heat.

For seasoning:

Heat 2 teaspoon oil. Add mustard seeds. When they begin to pop, add cumin seeds. Wait for 1 - 2 minutes and add curry leaves and broken red chilli. Stir for 2 minutes and pour the seasoning over methi leaves rasam and serve hot with rice.

Chettinad Fish Fry

Chettinad Fish Fry ( no food color used )

Serves : Four
Cooking time : 15 minutes plus 30 minutes for marination

Ingredients

12 seer fish (nemmeen / vanjiram ) / pomfret fillets
Juice of 2 lemons
1 teaspoon turmeric powder
2 -3 teaspoon red chilli powder
2 teaspoon ginger – garlic paste
1 spring curry leaves for marination
Salt to taste
½ teaspoon pepper powder
Cooking oil for frying
1 spring shallow fried curry leaves for garnishing

Method

Wash and clean the fish fillets. Drain out water. Wipe well with a kitchen towel.

Mix the lemon juice, red chili powder, turmeric powder , ginger – garlic paste , salt , pepper, curry leaves , and apply the paste to the fish fillets. Keep aside for half an hour.

In a frying pan , heat cooking oil. Fry the fish fillets ( 3 - 4 at a time ) on medium heat till done ( both the sides ). Garnish with shallow fried curry leaves. Serve with Chettinad meals / Rice.

Tawa Roasted Paneer

Tawa Roasted Paneer

Serves: 2 - 3

You will need

200 g paneer, cut into desired shape and size
2 tablespoon oil ( 1 tablespoon oil for each side )

Ingredients for marinade:

1 tablespoon cashew nut paste
1 teaspoon grated cheese
1 teaspoon fresh cream
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )

Method

In a bowl, mix all the marinade ingredients together with paneer pieces and marinate for 1 hour.

Heat 1 tablespoon oil in a flat non stick frying pan, reduce the heat to medium, arrange marinated paneer pieces and fry both the sides till golden color ( approximate frying time 5 - 8 minutes or till softens ). Serve as a starter with tomato sauce or green chutney.

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Pesarattu

Pesarattu ( Whole moong or moong dal dosa - Signature dish of Andhra Pradesh )

Makes: 8

Ingredients

1 cup ( 200 g ) whole moog ( green gram )
1/4 cup rice
2 green chillies, finely chopped
1 onion , finely chopped
1/2 - inch piece of ginger, finely chopped
2 teaspoon cumin seeds
Salt to taste
Cooking oil ( sesame preferably ) or ghee

Method

1, Soak the moong dal and rice for four to five hours. Grind them together to a coarse paste to obtain a thick consistency. Set aside.

2, Mix the chopped onion , green chillies and ginger along with the cumin seeds and set aside.

3, Heat a thick, flat griddle. ( To check readiness, sprinkle a few drops of water on the pan , they should sizzle and evaporate immediately )

4, Smear a very tiny quality of oil all over the pan. Spread some of dal – rice batter on the pan to form a round shape. Since this is thicker than the normal dosa batter, it needs to be patted out carefully and slowly. Use the back of a ladle to spread it as thin as possible ( but slightly thicker than the normal dosa ).

5, Drizzle some oil ( or ghee ) all round the batter as well as on the top.

6, Spread the chopped pieces of ginger , onion and green chillies and the cumin seeds on the batter , ( so they get well – embedded in the batter , that is why you need to chop them so fine ).

7, Cook on medium heat till the underside become brown.

8, Flip carefully ( it’s normal for a few pieces of onions or ginger to fall off during this process ) and roast the other side.




9, Turn over again and roast for a few seconds more. Serve hot with coconut chutney , or a dip made with a mixture of fresh yogurt and Andhra mango pickles.

The popular version : Leave out the onions completely and instead , grind the ginger and green chillies with the dal and rice. When the dosa is being roasted , simply spread the cumin seeds on top. They easily get embedded in the batter. Plus , the ginger and chilli taste remains. This version is for those who find it difficult to cut the onions and ginger into fine pieces and then roast the pesarattu such that the pieces don’t fall off while roasting.

Tip : This can also be made with yellow moong dal.

What is the best way to wash lettuce ?

What is the best way to wash lettuce ?

The leaves were separated and then washed in a sink full of tap water and dried in a spinner.

Benefits of lettuce leaves

Low in calories.

Some varieties are high in beta carotene, folate, vitamin C, calcium and potassium.

All lettuce needs to be washed, even if labeled organic. One of the biggest outbreaks of E.coli was associated with a batch of organic mixed greens from California. Packaged salad mixes should also be rinsed and the ‘ best before ‘ date respected. Bacteria can multiply dangerously after this date.

Source - Reader's Digest

Pumpkin Curry ( Mathanga Erisseri )

Pumpkin ( Mathanga Erisseri ) Curry

A tasty gravy dish in Kerala cuisine ( also Konkani cuisine of Cochin GSB ), goes well with rice.

Serves: 2 - 3

You will need

200 g pumpkin, cut into cubes
1 cup ( 100 ml ) water
1 small piece kudampuli ( for sour taste, darmbyasole )
1/2 teaspoon salt

For coconut paste:

1 cup ( 125 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon pepper powder
1 teaspoon coriander powder
2 tablespoon water
Extra 1/4 cup water

Make a smooth paste of above ingredients in a mixer or blender.

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves

Method

Boil pumpkin pieces on a medium heat with 1 cup water, salt and kudampuli ( darmbyasole ). Cook till 3/4 done.

Add coconut paste, adjust with 1/4 cup water ( if required ) and salt to taste, mix well and boil again on a low to medium heat for 8 - 10 minutes or until done / coconut paste well mixed with pumpkin pieces and gravy slightly thickens. Switch off the heat.

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they begin to pop, add cumin seeds ( jeera ) and fry for 1 minute. Add curry leaves and stir for 2 minutes. Pour the seasoning over pumpkin curry and serve with rice.

Appo & Hing Chutney

Appo & Hing Chutney

Appo in Konkani cuisine Kuzhipaniyaram in Tamil

You will need

Non – stick Kuzhipaniyaram Kadai
Idli batter- 350 ml - 500 ml Idli / dosa batter
Cooking oil / ghee- 3 teaspoon

Method

Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.

Pour Idli batter in each mould. ( 3/4 th of the mould ). Sprinkle oil / ghee.

Cover with a lid. Cook for 8-10 minutes in a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the kadai moulds).

Turn the other side with the help of a stick and cook till done. Serve hot with coconut chutney / hing chutney / tomato chutney / sambar.

Hing ( asafoetida ) Chutney / Hinga Thambeli

This is a popular chutney in Mangalorean cuisine. Easy to prepare and very tasty ( but the taste is completely different from normal coconut chutney ). Goes well with dosa ( polo ), idli, santhan, vada, pakoda, bonda, bajji ..

Serves: 2 - 3

You will need

1 teaspoon oil
3 red chillies
1/4 teaspoon hing
1 cup ( 125 g ) grated coconut
1/2 teaspoon tamarind paste
1/2 teaspoon salt ( or to taste )
1 tablespoon water

For Seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
4 curry leaves

Method

Heat oil in a small pan. Add red chillies and hing ( asafoetida ). Fry on a low heat for 3 - 4 minutes or till nice aroma of hing and a slight color change on red chillies.

Grind this hing - red chilies mixture with grated coconut, tamarind paste, salt and water ( do not add more water ). Make thick and smooth paste. Transfer hing chutney to another bowl.

For Seasoning:

In a pan, heat oil. Add mustard seeds. When they are sputtering add curry leaves. Saute for 2 minutes. Pour seasoning over hing chutney and serve with idli, dosa, ....

Cheese Paratha

Cheese Paratha ( with grated cheese )

Makes: 4

You will need

Sufficient atta dough for 4 parathas
4 cheese cubes, finely grated
1 tablespoon onion, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon amchur ( dry mango ) powder
2 tablespoon chopped coriander leaves
1/2 teaspoon salt
5 teaspoon oil or ghee for frying
Curd and pickle to serve

Method

For filling:

Grate cheese very finely ( apply a little on grater for smooth grating ) and gently mix with red chilli powder, salt to taste and turmeric powder, amchur powder, chopped onion, chopped coriander leaves. Mix all the ingredients well.

Final preparation:

Divide grated cheese mixture into 4 portions also make atta dough into 4 lemon sized balls and flatten it. Place cheese filling and cover and form a ball and roll out like a paratha. Sprinkle dry atta flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown on both the sides. Apply oil / ghee. Serve hot with pickle / curd / tomato sauce.

Deep fried meat balls ( 2 recipes - Indian & Italian )

Deep fried mealt balls ( Indian style )

Makes: 8

Ingredients

Minced meat ( chicken / lamb ): 250 gms
Onion: 2 tablespoon ( 30 g )
Coriander leaves - 1 tablespoon ( 15 g )
Green chilli - 1, finely chopped
Maida ( all purpose flour ): 20 gms
Garlic: Two, chopped
Salt and white pepper: To taste ( 1/2 teaspoon each )
Oil for frying - 250 ml

Method

Chop the onion, garlic, green chilli and coriander leaves.

Clean the mutton / chicken keema ( minced mutton ) and mix it with the chopped vegetables and salt and pepper.

Make small balls of the mixture and roll it over bread crumbs and maida ( all purpose flour ).

Heat oil in a frying pan / kadai. Reduce heat to medium and deep fry the balls till golden brown ( 4 -5 balls at a time and avoid high heat ).

Drain and place on kitchen paper to absorb excess oil. Serve as a starter with mayonnaise.

Italian Meat Balls

Recipe credit - The Hindu, Chennai

Ingredients

Mutton keema ( minced mutton ): 250 gms
Onion: 100 gms
Olives (black): Four pieces
Olives (green): Two pieces
Jalapeno (chillies): One piece
Bread crumbs: 25 gms
Maida ( all purpose flour ): 20 gms
Garlic: Two
Curry leaves: A few
Salt and white pepper: To taste

Method

Chop the onion, garlic, green and black olives and keep them all aside.

Clean the mutton keema ( minced mutton ) and mix it with the chopped vegetables and salt and pepper. Make small balls of the mixture and roll it over bread crumbs and maida ( all purpose flour ).

Deep fry the balls. The dish tastes better when it is served with spicy garlic mayo sauce.

Sauce preparation:

Mayonnaise sauce: 100 gms
Capsico sauce: Few drops
Garlic paste: One teaspoon
Salt and white pepper: To taste

Mix all the ingredients to make the spicy garlic mayo sauce. Garnish the sauce with parsley leaves.

Baked Paneer Tikka

Baked Paneer Tikka

Serves: 2 - 3

You will need

200 g paneer
1 tablespoon cashew nut paste
1 tablespoon grated cheese
1 tablespoon fresh cream
1 tablespoon ginger - garlic paste
1 teaspoon pepper powder
1 teaspoon salt ( or to taste )
1 teaspoon ( to grease baking tray )

Method

Mix all the marinade ingredients together ( cashew nut paste, grated cheese, fresh cream , ginger - garlic paste, pepper powder and salt ).

Dice the paneer and marinate with the above mentioned ingredients. Keep aside for half an hour.

Preheat oven ( OTG ) at 200 * C.

In a greased baking tray, arrange marinated paneer pieces and bake till golden color on both the sides ( adjust oven temperature from 190 to 210 * C, approximate baking time 12 - 15 minutes for each side ). Serve hot with mint chutney and fresh salad.

Vegetable Rice ( with Sambar powder )

Vegetable Rice ( with Sambar powder )

Serves: 2 - 3

Ingredients

3/4 cup ( 125 g ) silky raw rice / basmati
1/4 ( 75 g ) cup moong dal
4 cups water
4 French beans
1 carrot
2 onions or 20 sambar ( or shallots / piyyavu / chuvannulli ) onions
2 tomatoes
1/2 teaspoon oil
2 1/2 teaspoon sambar powder ( 777 Madras Sambar powder / Melam / MTR / Eastern )
1 teaspoon tamarind paste
1/2 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
1 1/4 teaspoon salt ( or to taste )

Method

Cut all the vegetables ( French beans, carrot, onions & tomatoes ) into equal size pieces.

Wash and clean rice and moong dal.

Mix rice and moong dal with all the ingredients in a pressure cooker ( including water ).

Bring to full pressure on high heat till 2 whistles. Reduce heat to low and cook for 10 minutes. Switch off the heat. Allow the pressure cooker to cool naturally.

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves

Method

Heat oil in a pan. Add mustard seeds. When they started to pop, add curry leaves and saute for 2 minutes. Pour this seasoning over vegetable rice. Mix well. Serve hot with pickle / papad / chips / curd / Pringles.

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Idiyappam & Stew

Idiyappam

Yet another simple dish which goes well with veg and non-veg dish. One should have the proper mould to make idiyappam. This can be used as a main course or as an evening snack. Some use idiyappam to make Upma after crushing it. Idiyappam can also be converted into a sweet variety - by adding jaggery / sugar to it after crushing it into small pieces.

I made Idiyappam and stew for today’s breakfast

Serves : 2 - 3
Makes : 10

Ingredients

1 cup ( 200 g ) raw rice flour - dry roasted
1 3/4 cup water
1/2 teaspoon ghee / oil
1 1/2 teaspoon extra oil
1/2 teaspoon salt
1/4 cup grated coconut ( optional )

Method

In a pan , boil water with salt and ghee / oil. When the water starts boiling add rice flour and mix well. Keep aside for cooling for 10 minutes.

Add a teaspoon of oil to the mix and knead to a soft dough. Divide it into lemon sized balls.

Lightly grease the idiyappam mould and put 2 lemon sized portions of the rice dough.

Press/ extrude out the dough (resembling the noodles ) - while moving the mould in a small circle to form a small mount of noodles - onto each of the greased idiyappam stand / idli steamer and sprinkle grated coconut ( optional ).

Steam for about 10 - 12 minutes in a steamer / pressure cooker ( without weight ) / National-slow cooker or till done. Serve with stew / korma or chicken curry.

Vegetable stew

Serves: 3

You will need

2 potatoes, medium size
3 onions, medium size
2 teaspoon oil
2 green chillies, slit lengthwise
1 - inch piece ginger, finely sliced
10 cloves garlic, finely sliced
1 spring curry leaves
1 packet Maggi coconut milk powder (25 g )
1/2 teaspoon salt

Method

If using homemade coconut milk- Mix 75 ml thick and 150 ml thin milk coconut milk and keep aside.

If using Maggi coconut powder - Mix 225 ml water and 25 g Maggi coconut milk powder. Stir well and make a fine coconut milk.

Cut potatoes into cubes. Boil potatoes separately and keep aside. Or Microwave high for 6 minutes with 1/2 cup water.

Cut onion into cubes and separate different layer of onions.

In a wide pan, heat 2 teaspoon oil on a medium heat. Add onion and fry till light pink color ( 3 - 4 minutes ).

Add green chilli, curry leaves , garlic and sliced ginger. Saute for 2 - 3 minutes.

Add boiled potatoes, salt to taste and diluted coconut milk ( Maggi or homemade ). Mix all the ingredients well.

Cover with a lid and cook on a low heat for 15 minutes. Stir occasionally.

Serve this delicious stew with Idiyappam ( sevai ).

Cheese Toast

Cheese Toast

Serves: 1 - 2
Makes: 4 slices

You will need

1 cheese cube, finely grated
1 egg
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely chopped onion
2 slices of whole wheat bread / brown bread, cut into desired shape and size
2 teaspoon oil

Method

In a bowl, beat eggs, milk, salt, pepper, grated cheese, milk and onion.

Heat 1 teaspoon oil in a frying pan.

Dip both sides of each slice of bread into the egg mixture ( till egg - cheese mixture well coated ) and arrange on frying pan. Fry the slices of bread on a low to medium heat until golden brown on one side and then turn, sprinkle remaining oil and fry the other side. Avoid high heat.

Serve hot with Milk / Tea / Coffee / Fruit juice / Tomato sauce / Mayonnaise.