Tuesday, 23 August 2016

Inji Puli - Puli Inji

Inji Puli - Puli Inji, this is an authentic Kerala recipe. This is one of the famous dish in their Onam Sadhya Menu. As the name suggest, the main ingredients in this dish are ginger and tamarind. This dish is almost similar to the pickle or thokku that we make in Tamil Nadu. 



When I browsed the net for this recipe, there were lot of versions of this dish like grating the ginger, chopping the ginger, grinding the ginger etc., and also the method of preparation defers in each version. So, here is one of the method to prepare this famous dish.


Inji Puli - Puli Inji

Preparation Time : 20 Minutes | Cooking Time : 20 Minutes | Serves : 10

Ingredients
Ginger - 1 Cup
Tamarind Extract - 1.5 Cup
Green Chilli - 2 No.
Turmeric Powder - 1/4 tsp.
Chilli Powder - 1/2 tsp.
Coriander Powder - 1/2 tsp.
Salt to taste
To Temper
Gingelly Oil / Coconut Oil - 3 to 4 tbsp.
Mustard Seeds - 1/4 tsp.
Curry Leaves - 2 Sprigs.
Dried Red Chilli - 1 to 2 No.

Method
1. Peel the ginger and wash it nicely. Finely chop the ginger and keep it ready.
2. Soak the tamarind in warm water for 15 minutes and extract its pulp and discard the fibre.
2. Heat oil in a pan and add the chopped ginger and slit green chilli.
3. Saute the ginger for few minutes till the ginger shrinks and nice aroma comes out. Transfer the ginger to a mixer jar when the color starts to change to brown. Allow it to cool.
4. In the mean while, add tamarind extract, chilli powder, turmeric powder and salt in a pan and bring to boil. Now, grind the fried ginger and green chilli to a coarse paste.
5. When the tamarind extract boils and reduces a little, add the ground ginger paste.
6. Mix the ginger well with the tamarind extract. Allow the ginger to blend well with the tamarind. Cook on low flame till the water evaporates and the ginger mix become thick. Now add the jaggery.
7. Mix well till the jaggery melts. Once done, switch off the flame and temper it with the ingredients listed under "To Temper" section.

We are done with the Onam Sadhya special Inji Puli - Puli Inji.


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Friday, 19 August 2016

Rasam Powder - Rasam Podi - Rasa Podi

Rasam Powder - Rasam Podi - Rasa Podi, this is an aromatic spice blend mix used to prepare rasam. I usually do not use rasam powder for making rasam, instead I freshly grind it each time I make it. But, my mom started preparing rasam powder recently and keeping it handy for her busy mornings. When I visited my mom last time, she prepared rasam using the rasam powder which she prepared. It tasted great! So I noted the recipe from her and here it is for you guys! You can prepare any variety of rasam using this rasam powder.


Rasam Powder - Rasam Podi - Rasa Podi

Preparation Time : 10 Minutes | Cooking Time : 15 Minutes | Yields : about 100 gms

Ingredients
Dried Red Chillies - 10 No.
Coriander Seeds - 2 tbsp.
Cumin Seeds - 1 tbsp.
Pepper Corns - 1 tsp.
Toor Dal - 2 tbsp.
Fenugreek Seeds - 1/4 tsp.
Curry Leaves - 2 Sprigs.
Asafoetida - 1/2 tsp.

Method
1. Keep all the ingredients ready to make rasam powder - rasam podi.
Note: I missed to show the fenugreek seeds in the below picture.
2. Heat a kadai and first add the toor dal. Dry roast the dal till you get nice aroma and the dal starts to change color. Now add the coriander seeds and saute for 2 minutes.
3. Now add dried red chillies, pepper corns, fenugreek seeds and asafoetida and fry for few more minutes. Lastly add the cumin seeds and fry for 2 to 3 minutes. Transfer the roasted ingredients to a plate and allow it to cool down to room temperature.
4. Add few drops of oil and fry the curry leaves.
5. Once the curry leaves turns crisp, transfer it to the plate which has roasted ingredients and let it cool.
6. Once the roasted ingredients are cooled down, add them to a blender and grind it to a semi coarse powder. i.e, the consistency of the powder should not be too smooth or too coarse.

Simple and aromatic rasam powder is ready for use. You can use this rasam powder for any kind of rasam you prepare.


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Thursday, 11 August 2016

Nethili Meen Varuval - Anchovy Fish Fry

Nethili Meen Varuval - Anchovy Fish Fry, who doesn't like fish fries? If you are a non-vegetarian, then most of you like fish fries I hope! Because, in our home everyone loves fish fries. Especially Mathi Meen varuval and nethili meen varuval are their favorites. Here, I am sharing the recipe for Nethili Meen Varuval which is very easy to make and will taste wonderful. This fry will be super crispy and tasty, your kids will love it. Just adjust the spice level to suit your children.


Nethili Meen Varuval - Anchovy Fish Fry

Preparation Time : 45 Minutes | Cooking Time : 20 Minutes | Serves : 4

Ingredients
Nethili Meen / Anchovies - 20 No.
Ginger Garlic Paste - 1 tsp.
Kashmiri Chilli Powder - 1 tbsp. cloves
Red Chilli Powder - 1 tsp.
Coriander Powder - 1/2 tsp.
Chili Powder - 1/2 tsp.
Garam Masala Powder - 1/2 tsp.
Pepper Powder - 1/4 tsp.
Turmeric Powder - 1/4 tsp.
Corn Flour - 2 tbsp.
Rice Flour - 1 tsp.
Lemon - 1 No.
Salt to taste
Oil - For Frying

Method
1. Keep all the ingredients ready to make Nethili Meen Varuval - Anchovy Fish Fry.
a. Clean and wash the nethili fish nicely to avoid the smell.
b. Add all the ingredients mentioned under "Ingredients" section except fishes and lemon to a wide bowl.
2. Squeeze the juice of a lemon to the masala mixture and mix it to make a smooth paste. (Sprinkle water if required)
3. Coat each nethili fish with the masala and marinate it for half an hour. After half an hour, heat oil in a kadai to fry the fish. Drop the fish one by one carefully to the hot oil.
4. Reduce the flame to medium and fry the fish till crisp and brown color. Once done, drain the fish and transfer it to paper towel to absorb any excess oil.

Crispy and tasty Nethili Meen Varuval - Anchovy Fish Fry is ready to serve. Serve it with rasam rice, sambar rice, curd rice etc.


Health Benefits of Fish
  • As all know Fishes are rich in Omega-3 Fatty Acid.
  • Fishes helps in promoting Skin and Hair health.
  • Fishes improves memory.
  • Boosts immune system and energy levels
  • Builds strong bones
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Tuesday, 9 August 2016

Muttai Adai Kuzhambu - Egg Omelette Curry

Muttai Adai Kuzhambu - Egg Omelette Curry, this curry is one of my favorite that my Mom makes. This is a healthier version of curry as we are going to steam the omelette just like we make idli. Instead of steaming, we can also make panniyaram from the egg mix and add it to the curry. This curry will taste good with anything like rice, idli, dosa etc... The steamed omelette will absorb all the juice from the curry and will give a wonderful taste.


Muttai Adai Kuzhambu - Egg Omelette Curry

Preparation Time : 30 Minutes | Cooking Time : 30 Minutes | Serves : 3

Ingredients

For Egg Omelette / Egg Adai
Egg - 3 No.
Onion - 1 No.
Curry Leaves - 1 Sprig.
Crushed Black Pepper - 1/2 tsp.
Coriander Powder - 1/2 tsp.
Salt to taste
Turmeric Powder - 1/4 tsp.

To Grind
Grated Coconut - 1/2 Cup
Shallots - 3 No.
Cumin Seeds - 1/4 No.

For Curry
Onion - 2 No.
Garlic - 6 cloves
Tomato - 1 No.
Tamarind - Small Goose berry size
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1 tsp.
Coriander Powder - 1 tsp.
Mustard Seeds - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Gingelly Oil - 1 tbsp.
Salt to taste



Method
1. Keep all the ingredients ready to make Muttai Adai Kuzhambu - Egg Omelette Curry.
a. Finely chop the onion.
b. Roughly chop the tomato and garlic.
c. Soak the tamarind in warm water for about 15 minutes and extract its pulp.
2. Break the eggs into a bowl and beat it nicely and keep aside.
 3. Heat oil in a pan and add the onion and curry leaves and saute for a minute. Add the turmeric powder, coriander powder, crushed pepper and salt. Saute till it turns transparent.
4. Add the onion mix to the beaten eggs and mix it well.
5. Pour the egg mixture in a idli plate and steam it just as we do for making idli. Remove the steamed omelette and keep it ready.
6. For making curry, heat oil in a pan and add mustard seeds and cumin seeds. When the mustard seeds splutter, add the chopped onion, garlic and curry leaves. Saute till transparent. Now add the chopped tomatoes and mix well. Cook till tomatoes become soft.
7. Add turmeric powder, chilli powder, coriander powder and salt. Mix well and saute till the raw smell of masala goes off.
8. Add the tamarind extract and enough water. Bring to boil.
9. Allow it to boil till the raw smell of tamarind vanishes. Now add the steamed egg omelette to the curry and cook for about 10 minutes in low flame.
10. In the mean while, take a blender and add grated coconut, shallots and cumin seeds. Blend it to make a smooth paste by adding little water.
11. Add the coconut paste to the curry and mix well. Let it boil for about 5 minutes.
12. Add chopped coriander leaves and mix well. Turn off the flame.

Wonderful Muttai Adai Kuzhambu - Egg Omelette Curry is ready. Serve it with hot steamed rice, idli, dosa etc.


Note
  1. I have made this curry in tamarind gravy, we can also make this as we make chicken curry or chicken kurma.
  2. Instead of steaming the omelettes like idlis, we can also steam in a single plate and cut it into cubes and then add to the curry.
Health Benefits of Egg
  • Eggs are rich source of protein.
  • Promotes healthy hair and nail growth.
  • Helps in protecting our bones.
  • Protects eye sight and prevents cataract development.
  • Good for brain health.


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Monday, 8 August 2016

Bhindi Dry Fry - Lady's Finger Dry Fry

Bhindi Dry Fry - Lady's Finger Dry Fry, this is one of the easy method for frying Bhindi. Though the method of preparation is simple, we need little patience to fry it. Yes, we have to fry the bhindi in low flame till it is nicely fried. We are not going to deep fry the bhindi, so it does not need much oil to fry, just few spoons of oil will do. Click Here to know how to clean and cut the lady's finger / bhindi.


Bhindi Dry Fry - Lady's Finger Dry Fry

Preparation Time : 30 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Lady's Finger / Bhindi - 250 gm.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1 tsp.
Coriander Powder - 1 tbsp.
Cumin Powder - 1/2 tsp.
Garam Masala Powder - 1/2 tsp.
Amchur Powder - 1/4 tsp.
Oil - 2 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make Bhindi Dry Fry - Lady's Finger Dry Fry
a. Clean and cut the lady's finger into finger length pieces.
b. Take a dry bowl and add all the masala powders and salt. Mix it well.
2. Sprinkle the Mixed masala powders over the lady's finger in parts. First add half of the powder and toss well. Once it is evenly mixed, add the remaining masala mix and toss it well to get evenly coated with masala. Set this Bhindi Mix aside for about half an hour.
3. Heat oil in a pan and add the Masala coated Bhindi and fry on low flame
4. After some time, the bhindi will become sticky. So keep stirring often to avoid sticking to the pan. After about 20 to 30 minutes, all stickiness would go and the bhindi will become dry and fried well. Switch off the flame.

Tasty Bhindi Dry Fry is ready to serve. Serve it as an accompaniment with any variety rice. Tastes best with Curd Rice.


Health Benefits of Lady's Finger
  • Improve immune system.
  • Rich in Fiber, which helps in digestion.
  • Regulates blood sugar level.
  • Improves eye sight.
  • Promotes healthy skin.


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Saturday, 6 August 2016

Gulkand Milkshake

Gulkand Milkshake, Gulkand helps in reducing body heat and cools the body. So this will be a good refreshing drink for summer. When I was pregnant with both my kids, my mom used to give me a glass of hot milk mixed with a tablespoon of gulkand at bedtime. I have never said NO to this drink. It will taste so good. I am saying that it will taste good when it is hot then just imagine how it would taste when it is chilled! It will be so delicious... Just give a try ... Hope you will like it!


Gulkand Milkshake

Preparation Time : 5 Minutes | Making Time : 15 Minutes | Serves : 1

Ingredients
Gulkand - 2 tsp.
Milk - 1 glass
Rose Milk Essence - 5 Drops
Sugar - as required


Method
1. Keep all the ingredients ready to make Gulkand Milkshake.
Boil the milk and allow it to cool to room temperature and keep it in refrigerator for half an hour to chill it.
2. Take a blender, add sugar, gulkand, rose milk essence and chilled milk. Blend it till smooth and frothy. Transfer it to a serving glass.

Yummy and tasty Gukand Milkshake is ready to be served.


Health Benefits of Gulkand
  • It helps in reducing body heat.
  • Helps to treat mild to moderate constipation.
  • Helps to treat acid reflux problem.
  • Helps to remove toxin from body and purifies blood.
  • Helps to treat mouth ulcer.
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