Wednesday, April 16, 2014

Pavakkai pitlai / Bitter gourd gravy - Kerala recipe


Pavakkai pitlai

Ingredients (serves for 3)

Bitter gourd / Pavakkai - 1
toor dal - 1/2 cup (1 cup size = 150 ml)
curry leaves - few
tamarind - 1 gooseberry sized
salt - as needed
grated coconut - 1/2 cup
red chili - 4 -5 nos
coriander seeds - 1 1/2 tsp
urad dal - 2 tsp
channa dal / gram dal - 1 tsp
pepper - 1/4 tsp
oil - 2 tsp
mustard seeds - 1 tsp
asafoetida - a pinch


Method:


  • cut pavakkai to thin pieces
  • pressure cook toor dal for 3 whistles
  • heat a vessel with 1 tsp of oil and roast coriander seeds, pepper, red chili, 1 tsp of urad dal and channa dal. 
  • fry till golden brown and transfer it to a mixer
  • in the same kadai, add grated coconut and curry leaves and fry till golden brown
  • grind both roasted items to a fine paste by adding little water
  • heat 1 tsp of oil in kadai and add mustard seeds, few curry leaves and 1 tsp of urad dal
  • once it splutters, add the sliced pavakkai
  • saute till it gets cooked and becomes golden brown in color
  • extract tamarind juice by adding 1 cup of water and add it to the fried pavakkai
  • add salt and asafoetida and bring it to boil
  • add the grounded paste and mashed toor dal
     
  • mix well and let it cook for 5 - 8 mins till the raw smell goes off
     
  • serve with hot white rice 





Thursday, April 10, 2014

Apple pie


Apple pie



Ingredients (makes a pie of 8 inch size)

For pie crust:

All purpose flour - 2 cups (1 cup size = 235 ml)
salt - 3/4 tsp
butter - 1 cup
orange zest - 1/2  tsp
egg-1
vinegar - 1/2 tablespoon
cold water - 2 tablespoon


For the filling:

green apple (granny smith apples) - 3
brown sugar or white granulated sugar - 3/4 cup
cinnamon powder - 1 tsp
nutmeg powder - 1/2 tsp
orange zest - 1 tsp (zest is the outer peel of the fruit, no white pith attached. You can remove the zest from the fruit using shredder)
orange juice - 1 tablespoon


Method:


  • beat egg and mix it with vinegar and cold water
  • mix flour, salt and orange zest
  • dice the cold butter and add it to the flour. ( the butter has to be really cold to get flaky pie crust. Don't add melted or room temperature butter)
  • pour the egg mixture in the flour and make it to a moist dough
  • divide the dough into two equal parts
  • dust some flour over the dough and wrap it in a plastic wrap
  • refrigerate it for 1 hour
  • after an hour, dust some flour on the rolling board and flatten both the dough to a thin circle about 1 inch larger than the 8 inch pie plate
  • carefully place one dough circle into pie plate and gently press to cover the plate
  • chill this plate with dough and another dough circle in the refrigerator till we make the filling to avoid the butter to get melted
  • peel off the skin from the apple and make thin slices
  • in a bowl, add sliced apple pieces, brown sugar, cinnamon powder, nutmeg powder, orange zest and orange juice
  • mix everything together
  • take out the pie plate and the dough circle (top crust) from the refrigerator
  • place the apple mixture in pie plate
  • cover it with top crust(second dough circle we made). Tuck the edges of the top crust under the bottom of the edge of the bottom crust and crimp the 2 together with your fingers or fork
  • cut slits in the top crust to allow the steam to release while baking
  • preheat the oven to 400 degrees F
  • place the pie plate inside the oven and bake it for 30 - 40 mins until the pie is fully baked and the apples become tender. juices will start to bubble out at this stage.
  • while baking, you can place aluminium foil on the top of the pie once the top crust color starts changing to little brown. This helps to avoid over burning on the top.
     
  • let it cool completely and serve it as a dessert.
     


Sending this recipe to the Potluck party, cyber style 




Tuesday, April 8, 2014

kariveppilai satham / curry leaves rice


curry leaves rice

Ingredients


cooked rice - 2 cups (1 cup size = 235 ml)
curry leaves - 1 fist full
red chili - 3
grated coconut - 2 tablespoon
salt - as needed
urad dal - 2 tsp
mustard seeds - 1 tsp
garlic - 1 clove
oil - 2 tsp
channa dal / gram dal - 1 tsp
peanuts - 1 tsp
asafoetida - a pinch
tamarind - 1/2 inch piece

Method:


  • heat 1 tsp of oil in a vessel and add 1 tsp of urad dal, tamarind, red chili, garlic and 1 fist full of curry leaves
  • fry till urad dal becomes golden brown in color
  • add grated coconut and fry till golden brown color
  • transfer it to a mixer, cool down and grind it coarsely
  • in the same vessel, heat 1 tsp of oil
  • add mustard seeds, 1 tsp of urad dal, channa dal, peanuts and few curry leaves
  • fry till the channa dal, peanuts become golden brown in color 
  • add asafoetida and cooked rice
  • add salt and mix well
  • add the grounded mixture and mix well for few mins. 
  • switch off the flame after 2 mins
  • serve hot with pappad and any stir fried vegetable.

Thursday, April 3, 2014

Chicken 65


chicken 65

Ingredients (serves for 3)


boneless chicken - 1/2 kg
salt - as needed
turmeric powder - 1/2 tsp
ginger garlic paste - 1 tsp
coriander powder - 2 tsp
red chili powder - 3 tsp
cumin powder - 1/4 tsp
corn flour - 2 tsp
rice flour - 3/4 tsp
red food color - 1/4 tsp (optional)
lemon juice - 1 1/2 tsp
egg - 1
oil - for deep frying


Method :


  • wash and clean the chicken pieces
  • marinate the chicken with ginger garlic paste, turmeric powder, salt, coriander powder, red chili powder, cumin powder, corn flour, rice flour, lemon juice, egg and red food color (adding food color is optional)
     
  • let it rest for minimum 30 mins. You can keep it for 1 - 1 1/2 hours to get moist and juicy chicken 65
  • heat oil in a vessel and add the marinated chicken pieces
  • deep fry them until the chicken pieces gets cooked and become crispy.
  • serve it as an appetizer / starter


Monday, March 31, 2014

Bhindi masala / Vendakkai masala


Bhindi masala

Ingredients (serves for 2)


Ladys finger (okra / bhindi) - 15 - 20 nos
onion - 1
tomato - 1/2
amchoor powder / dry mango powder - 1/2 tsp
ginger garlic paste - 1/2 tsp
coriander powder -  1 tsp
garam masala - 1/2 tsp
red chili powder - 3/4 tsp
salt - as needed
cumin seeds - 1 tsp
oil - 2 tsp


Method:


  • cut ladys finger to small pieces. chop onion and tomato. Keep it aside.
  • heat a vessel with 1 tsp of oil and shallow fry the ladys finger with little salt. Fry till it becomes soft. keep it aside
  • You can also cook the ladys finger in microwave for 3 - 4 mins instead of shallow frying 
  • in the same vessel, add 1 tsp of oil
  • add cumin seeds. Once it splutters, add chopped onion and fry till it becomes transparent
  • add ginger garlic paste and saute till the raw smell goes off. 
  • add the cooked ladys finger pieces and mix well
  • add dry mango powder, coriander powder, red chili powder, salt and garam masala
  • mix well for 2 - 3 mins and then add chopped tomato
  • cook covered for 4 - 5 mins
  • when the tomatoes become mushy and the masala smell is gone, switch off the flame
  • serve as side dish for roti, chappathi or any rice varieties.