Archive for category Indian Food

Jackfruit (chakka vevichathu) Kerala Style

Ingredients:

For Paste:

  1. 1 Grated Coconut
  2. 5 pieces of garlic with skin taken off
  3. 1 tbsp Jeera
  4. 5 Green Chillies
  5. Tumeric Powder 1/2 tsp
  6. 2 stalks of curry leaves
  1. 1 kg Jackfruit
  2. Salt
  3. Water  2 cups

For Garnishing:

  1. Coconut Oil 2tbsp

Method:

  1. Take out the Jackfruit flesh only and cut it into small pieces.
  2. In a pot, pour the water, jackfruit and salt and cook for about 15 to 20 minutes till lumpy.
  3. Pour the grated coconut, garlic, jeera, chillies, tumeric and curry leaves and blend it. Add some water if needed.
  4. Add the coconut paste to the boiled jackfruit and mix well.
  5. Pour oil over the cooking jackfruit.
  6. Serve with soupy meat curry.

Note:

  1. Jackfruit should not be ripe, it should be unripe to cook this dish.
  2. Jackfruit is also called kathar/kathal/katahar, Langka, chakka, Idichakka, Palapinju, Anachar
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Til Ladoo (Sesame seed laddoo)

Ingredients:

  1. 1 cup White Sesame seed (til)
  2. 1 cup Jaggery (Gud)

Method:

  1. In a frypan, roast the sesame seeds till nice aroma comes out. Make sure not to burn it.
  2. Cut the Jaggery in small slices and mash it with your hands.
  3. When the roasted sesame seeds are cool, pour it in a blender and make powder.
  4. Now Pour the Jaggery separately in a blender and blend it.
  5. Blend together the Jaggery and Sesame seed to mix it well.
  6. Now make in ladoon shapes( small balls) and serve.
  7. Keep the leftover Sesame seed laddoo in an airtight container.

Note:

  1. You can also add blended nuts.
  2. Ladoo can also be spelt as Laddoo
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Fish Curry with mango and coconut (Kerala Style)

Ingredients:

  1. 1/2 kg fish
  2. 1 big onion or a few small onions
  3. 1 green mango
  4. Salt to taste
  5. Few Green chillies to taste
  6. 1 Grated coconut
  7. Pinch of Pepper
  8. Few pieces of Curry Leaves
  9. Cumin Seeds
  10. Coriander Powder
  11. Tumeric Powder
  12. Coconut Oil
  13. Ginger Paste 1 tsp
  14. Garlic paste
  15. Tamrind 1 cm cubed

Method:

  1. Clean the fish, wash it and cut it into approximately 1 inch pieces.
  2. Cut the onion in thin pieces
  3. Peel the mango and cut it into 1/2 cm cubes
  4. Pour the grated coconut, green chillies, pepper, curry leaves and cumin seeds in a mixer and blend it smooth. Keep it aside.
  5. Soak the tamrind in 1/2 cup water for 5 to 10 minutes and squeeze out the juice from it. Strain and keep the liquid aside.
  6. Add Salt, tumeric powder and tamrind juice to the fish and soak it for 10 to 15 minutes.
  7. Heat oil in a frypan and splatter in onion pieces, garlic paste and ginger paste fry this till brownish.
  8. Add the mango pieces, marinated fish, salt, coriander powder and 2 to 3 cups of water.
  9. Boil this till mangoes are tender.
  10. Add the blended items which we kept aside and cook for another 5 minutes.
  11. Take it off the flame and serve with idli/ dosa/ roti or rice.

Note:
You can also add some chilli Powder for taste and color.

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Pumpkin seeds (Roasted)

Pumpkin seeds are roasted in the following step by step manner:

1. Cut open the pumpkin.
2. Collect the seeds from inside.
3. Separate hairy pulp from the seeds if there is still any.
4. Rinse the seeds and dry it on a paper towel for 20 to 30 minutes.
5. Preheat oven for 5 to 10 minutes.
6. Spread the baking tray with a baking sheet.
7. Lightly coat the pumpkin seeds with ghee or oil or butter.
8. Sprinkle the pumpkin seeds with salt (this is for flavor and can be optional)
9. Spread a layer of seeds on the paper and bake it for 45 minutes at 250 degrees f or 15 minutes at 350 degrees f.
10. Preserve this in an airtight container.
11. Can be served with any soft drinks or tea/coffee. Wink

Please note that you can also make it in different flavors as follows:
– Spiced with chilly powder or garlic powder or onion powder or black pepper.
– Made sweet with sugar or jaggery

Source:

http://forum.cooking-recipes-blog.com/general-discussion/pumpkin-%28how-can-i-preserve-it%29/msg12/#msg12

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Semia Payasam

Ingredients:

  1. 1 cup Vermicelli/ Sevai/ Semia
  2. 4 cups milk
  3. Ghee 2-3 tablespoons
  4. Sugar or Jaggery (to taste)
  5. Dry fruits 1/2 cup approx (optional)
  6. Dry Nuts 1/2 cupapprox
  7. Cardamon seeds (Elachi) (approximately 5 pieces)

Method:

  1. Ground the elachi seeds
  2. Cut the dried fruits and nuts into small pieces.
  3. Heat ghee in a frypan or a pot.
  4. Pour Semia in the hot ghee and fry it till brown.
  5. Add liquid milk , dried fruits and nuts and boil.
  6. Add sugar or jaggery and stirr.
  7. Serve hot.

Note :

  1. For dried fruits you can use: raisins, dates etc.
  2. For dried nuts you can use almonds (badam), cashew nuts, even coconuts etc.
  3. You need to cut these fruits and nuts into small pieces before adding.
  4. Jaggery is sugar candy also spelt as jaggeree and sometimes called gur.
  5. Vermicelli is also called Siwain, Semiya, Semai.
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Liver Curry in Tomatoes

Ingredients:

  1. 4 Tomatoes
  2. 500 grams liver
  3. 1 tsp ginger paste
  4. 1 tsp garlic paste
  5. 1 onion
  6. salt
  7. chillies
  8. pinch of black pepper
  9. 1/4 tsp jeera
  10. 1/4 tsp sarso
  11. 1 tbsp coriander powder
  12. 1/2 tbsp Tumeric powder
  13. 1 teaspoon jeera powder
  14. Curry leaves
  15. 3 tbsp oil

Method:

  1. Defrost the liver if it is frozen. Rinse each piece.
  2. Cut the liver pieces in one and half centimeter cubes.
  3. Cut the onion in pieces.
  4. Cut the tomatoes into small pieces.
  5. Heat oil in a frypan and splatter in sarso, jeera, some onion, and curry leaves. Add garlic and ginger paste and fry this till the onions look light brown.
  6. Add the liver pieces and tomatoes.
  7. Add the coriander powder, tumeric powder, black pepper, remaining onion, chillies and salt.
  8. Cook this till tomatoes are well cooked ad mixed.
  9. Serve with rice or other food.

Note:

  1. Tomato is also known as Tamatar in Hindi , Tomate in Spanish, Tamata in Telugu, Takali in Malayalam, Thakkali in Tamil, Goore Hannu in Kannada
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    Samosa (Tinned Beef and Potatoes)

    Ingredients:

    For the Stuffing/ Filling

    1. 1 tin Beef
    2. 1 cup Mixed Vegetable
    3. 2 Potatoes (Medium sized)
    4. Garlic Paste 1 tbsp
    5. Salt
    6. Sarso 1/4 tsp
    7. Jeera 1/2 tsp
    8. Methi seeds 4
    9. Oil
    10. 1 onion
    11. Ginger 1/4 tsp
    12. Curry leaves 1 stock
    13. 1 cup water
    14. Masala
    15. Tumeric Powder

    Other Ingredients:

    1. 2 cups Flour
    2. Oil to fry
    3. 2  tbsp Butter or oil
    4. Salt
    5. Jeera 1/4 tsp
    6. 1 tsp baking powder
    7. Water

    Method For the Stuffing/Filling

    1. Cut the Beef tin and take out the lamb meat from the tin.
    2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
    3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
    4. Take off the onion skin and cut it into pieces.
    5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
    6. Add the curry leaves and garlic and stir till garlic is brown.
    7. Add the potatoes, Beef and the mixed vegetables, masala and tumeric.
    8. Add water and salt and cook till potatoes are tender and cooked.
    9. Cook this and keep it aside to cool while we make the dough ready.

    For the dough:

    1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
    2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
    3. Pour water and make a dough.
    4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
    5. Make 1 inch diameter balls with the dough.
    6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
    7. Repeat step 6 for all the dough and make samosa’s.
    8. Heat oil and deep fry the samosa till golden brown and crispy.
    9. Serve with drinks and chutney.
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    Samosa (Tinned Mutton and Potatoes)

    Ingredients:

    For the Stuffing/ Filling

    1. 1 tinned mutton
    2. 1 cup Mixed Vegetable
    3. 2 Potatoes (Medium sized)
    4. Garlic Paste 1 tbsp
    5. Salt
    6. Sarso 1/4 tsp
    7. Jeera 1/2 tsp
    8. Methi seeds 4
    9. Oil
    10. 1 onion
    11. Ginger 1/4 tsp
    12. Curry leaves 1 stock
    13. 1 cup water
    14. Masala
    15. Tumeric Powder

    Other Ingredients:

    1. 2 cups Flour
    2. Oil to fry
    3. 2  tbsp Butter or oil
    4. Salt
    5. Jeera 1/4 tsp
    6. 1 tsp baking powder
    7. Water

    Method For the Stuffing/Filling

    1. Cut the mutton tin and take out the lamb meat from the tin.
    2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
    3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
    4. Take off the onion skin and cut it into pieces.
    5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
    6. Add the curry leaves and garlic and stir till garlic is brown.
    7. Add the potatoes, mutton and the mixed vegetables, masala and tumeric.
    8. Add water and salt and cook till potatoes are tender and cooked.
    9. Cook this and keep it aside to cool while we make the dough ready.

    For the dough:

    1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
    2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
    3. Pour water and make a dough.
    4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
    5. Make 1 inch diameter balls with the dough.
    6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
    7. Repeat step 6 for all the dough and make samosa’s.
    8. Heat oil and deep fry the samosa till golden brown and crispy.
    9. Serve with drinks and chutney.
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    Samosa (Chicken Luncheon and Potatoes)

    Ingredients:

    For the Stuffing/ Filling

    1. 1 tin Chicken luncheon
    2. 1 cup Mixed Vegetable
    3. 2 Potatoes (Medium sized)
    4. Garlic Paste 1 tbsp
    5. Salt
    6. Sarso 1/4 tsp
    7. Jeera 1/2 tsp
    8. Methi seeds 4
    9. Oil
    10. 1 onion
    11. Ginger 1/4 tsp
    12. Curry leaves 1 stock
    13. 1 cup water
    14. Masala
    15. Tumeric Powder

    Other Ingredients:

    1. 2 cups Flour
    2. Oil to fry
    3. 2  tbsp Butter or oil
    4. Salt
    5. Jeera 1/4 tsp
    6. 1 tsp baking powder
    7. Water

    Method For the Stuffing/Filling

    1. Take out the Luncheon from the tin and cut it into 1 cm cubes.
    2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
    3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
    4. Take off the onion skin and cut it into pieces.
    5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
    6. Add the curry leaves and garlic and stir till garlic is brown.
    7. Add the potatoes, luncheon pieces and the mixed vegetables, masala and tumeric.
    8. Add water and salt and cook till potatoes are tender and cooked.
    9. Cook this and keep it aside to cool while we make the dough ready.

    For the dough:

    1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
    2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
    3. Pour water and make a dough.
    4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
    5. Make 1 inch diameter balls with the dough.
    6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
    7. Repeat step 6 for all the dough and make samosa’s.
    8. Heat oil and deep fry the samosa till golden brown and crispy.
    9. Serve with drinks and chutney.
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    Samosa (Tin Tuna Fish and Potatoes)

    Ingredients:

    1. 1 Tin Tuna
    2. 2 Potatoes
    3. Salt to taste
    4. oil to fry
    5. Garlic paste 1 tbsp
    6. Ginger paste 1/4 tsp
    7. Methi 5 to 6 pcs
    8. Jeera 1/4 tsp
    9. Sarso 1/4 tsp
    10. Curry leaves 5 to 6 pieces
    11. Masala 1 tbsp
    12. Tumeric 1/2 tsp
    13. 2 Tomatoes
    14. 1 onion
    15. Fresh Chillies chopped in pieces
    16. 1/4 cup Mixed vegetables (optional)

    Other Ingredients:

    1. 2 cups Flour
    2. Oil to fry
    3. 2  tbsp Butter or oil
    4. Salt
    5. Jeera 1/4 tsp
    6. 1 tsp baking powder
    7. Water

    Method for the filling

    1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
    2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm cubes.
    3. Rinse the tomatoes and cut it into very small cubes.
    4. Cut the Tinned tuna.
    5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
    6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
    7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 1 cup of water and let it boil for 5 minutes.
    8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
    9. Keep this aside to cool while preparing the dough.

    For the dough:

    1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
    2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
    3. Pour water and make a dough.
    4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
    5. Make 1 inch diameter balls with the dough.
    6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
    7. Repeat step 6 for all the dough and make samosa’s.
    8. Heat oil and deep fry the samosa till golden brown and crispy.
    9. Serve with drinks and chutney.

    Notes:

    I have used the brunswick brand of tinned tuna fish.

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