Hello Friends, Welcome to my blog where I would love to share my passion of cooking with everyone. Suma

Monday, November 30, 2015

Dal Moringa leaves stir mix

Dal ( Yellow split peas) 1 cup, soak for 3 hours and cooked.
Moringa ( drumstick) leaves 4 handful, garlic cloves 4, shallots 4, both finely chopped,
salt to taste, coconut oil 2 tbsp.
Heat oil in a wok, drop in shallots and garlic, sauté till aroma goes, add moringa leaves,
sauté till cooked, add cooked Dal.
Grated coconut 1 cup, turmeric powder 1/2 tsp., cumin powder 1/2 tsp., salt to taste,
squeeze these with hand and add to the sautéed mix, combine well, adjust salt.
Transfer into a serving bowl, serve with rice, chapatti and paratha.

Nine lentils (pulse seeds) with fresh coconut

Nine lentil mix 1 cup, soaked overnight and cooked with a little salt.
Fresh grated coconut 2 cups, honey 1/4 cup.
Mix cooked lentils and coconut, along with honey. Serve with hot tea or coffee.
Serve the purpose of dinner if you like it.

Paneer in coconut cream

Paneer 1 lb., cut into 2 inch pieces, ginger garlic paste 2 tsp., Kashmiri chilli powder 1tsp.,
turmeric powder 1/4tsp., coriander powder 1tsp.,garam masala powder 1/4 tsp., salt to taste,
tomato 2, onion 1, both finely chopped, coconut cream 1 cup.
Coconut oil 2 tbsp., green chilli 5, cut diagonally, cilantro chopped 2 tbsp.
Heat oil in pan, drop in paneer pieces and light brown both sides and keep aside.
In the pan drop in onion, sauté till light brown, add ginger garlic paste, sauté till aroma vanishes,
add all curry powders except garam masala, sauté for 30 seconds, add salt and tomato, stir till,
cooked, add fried paneer, followed by coconut cream. If required dilute with boil water, add
garam masala and chopped cilantro and mix well. Transfer into a serving bowl.
Garnish with sautéed green chilli. Serve with chapatti, paratha and roti.

Rasam ( traditional Kerala soup in tamarind)

Tamarind concentrate 2 tsp. diluted in 3 cups water, black pepper powder 1 tsp., red chilli
powder 1tsp., coriander powder 1tsp., garlic paste 1tsp, shallots 5, finely chopped,
salt to taste, curry leaf a sprig. Boil and cook the ingredients in a wok.

To garnish
Red chilli 2, each broken into 2, mustard seed 1/2 tsp., shallot 1, cut into thin rings,
coconut oil a tbsp., curry leaf a sprig.
Heat oil in a pan, drop in shallots, sauté till light brown, drop in mustard seeds,
allow to splatter, add red chilli and curry leaves and pour the mix into the rasam.
Delicious rasam is ready. Rasam eases digestion, so good to have a rasam drink after
a heavy Kerala lunch.

Goat curry in coconut cream

Goat meat 2 kilo, cut into 2 inch pieces, cinnamon 2 inch sticks 4, cloves 6, star anise 3, mace 1,
pepper corns 12, fennel seed powder 2 tsp., red chilli powder (Kashmiri) 2 tbsp., coriander powder
2 tbsp., salt to taste, methi leaves a little, bay leaves 3, ginger 3 inch piece, garlic cloves 7, both
chopped, coconut oil 1/2 cup, coconut cream 1 cup.
Heat oil in wok, drop in whole spices. Sauté till aroma comes out. Add goat pieces, and cook till light
brown, turn upside down to light brown the other side. Add a cup of water and salt to taste, allow to
cook till tender. Add curry powders soaked in lemon juice. Allow to bubble and vanish the raw smell
of masala. Add coconut cream combine well, adjust salt. Serve with hot rice.

Prawn Drumstick curry

Medium sized prawn 1 bl., peeled and cleaned, drumsticks 4, cut into 5" pieces, onion 1, sliced,
ginger 2" piece, garlic cloves 3, both thinly sliced, green chilli 2, silted, tomato 1, sliced,
curry leaf a sprig, coconut oil 1 tbsp., grated coconut 1 cup, grinded into paste, salt to taste,
tamarind concentrate 1 tsp., chilli powder 2tsp.,turmeric powder, fenugreek powder 1/4 tsp. each.
Take a glass of water in a wok, drop in onion, drumsticks, garlic, ginger and green chilli,
and allow to boil well, add prawns and salt to taste, cook in medium heat.Soak
 curry powders, tamarind concentrate and coconut paste in a little water. Add the curry paste
into the prawn mix along with tomato and curry leaf. Allow to boil and keep it in low flame for
five minutes, add coconut oil, swirl the wok. Serve with rice after three hours for better taste.

Friday, November 13, 2015

Bitter gourd pickle

Bitter gourd 1/2lb., thin cuts of 2cm., steam for 4 minutes.
Rice vinegar 30ml., Kashmiri chilli powder 2 tsp., garlic cloves 12, chopped, ginger 1"piece,
chopped, sesame oil 2 tbsp., salt to taste, sugar 1tsp.
Heat oil in a shallow pan, drop in garlic and ginger, sauté till brown, add chilli powder and
salt, sauté for 30 seconds, add vinegar, allow to boil in low flame, add steamed bitter gourd,
allow to blend in the mix. Add sugar, combine well, adjust salt.
Store in an air tight glass bottle when the pickle is cooled.
Serve with rice and roti.

Apple Pickle

Green apple 1, peeled and cut into 1cm. pieces.
Sesame oil 2 tbsp., Kashmiri chilli powder 2 tsp., hing 1/4 tsp., salt to taste, sugar 1/4tsp.
Heat oil, reduce flame, add powders and salt sauté for 30 seconds, add apple, combine well.
Add sugar, combine. Pickle ready.
Serve with rice.

Creamy Tapioca (Cassava) and chilli flakes chutney

 Tapioca 2 lb., peeled, cut into 2" pieces, cooked,
adding turmeric and salt to taste.
Grated coconut 1 cup, cumin powder 1/2 tsp.,
garlic cloves 3, shallots 3, green chilli 3.
Grind the ingredients coarsely.
Coconut milk 1 cup, shallots chopped 2tbsp.
In low flame combine all the ingredients, adjust salt, allow to remain in flame for 2 minutes to make sure the  raw taste of coconut mix is gone.
Serve with red chilli fish curry.
For vegetarians go with chilli flake chutney.

Chilli flake chutney
Chilli flakes chutney
Chilli flakes 3 tbsp., tamarind concentrate 1 tsp.,
red chilli powder 1 tsp., shallots 10 chopped,
salt to taste,coconut oil 2 tbsp.
Dry sauté the shallots, add chilli flakes, sauté for 30 seconds, squeeze all the ingredients with fingers, add oil, adjust salt.
Chutney ready.

Onion Pakoda (Onion Fritters)

 Onion 4, sliced thinly, sprinkle salt to taste and add 2 tbsp. lime juice. Combine well.
Besan flour (chick pea flour) a cup, hing 1/2 tsp.,
red chilli powder 1 tsp., chopped cilantro a handful, salt to taste. Add flour and other ingredients together, add little water and mix without forming lumps, then add more water to make a thick batter along with onion.
Coconut oil 2 cups.
Heat the oil in a shallow wok, take a spoonful of batter mix and drop in the oil, fry till golden brown.
Allow excess oil to drain out in a kitchen paper towel.
Serve hot with mint chutney and hot tea.

Mint Chutney
Mint leaves 2 handful, tamarind concentrate 1/2 tsp., salt to taste, red chilli powder 1/2 tsp., sugar a pinch. Grind the ingredients and add cooled water to make your consistency to dip the fritters.