PATHRODO UKKARI / STIR FRY

Pathrodo is soooo delicious when it's just out hot of the steaming pot. My mouth's watering just thinking about it. Last summer I planted some taro roots to get some leaves and make pathrodo at least ones. I got more than I expected, made it several times :). I have already planted some this yr. Cant wait for it to grow. I came upon some of these expensive colocasia leaves in our local Indian store. Got 3 pkts( 4 in each). Not much to cook with but something is better than nothing isnt it especially when it's hard to get these here. It was just enough to make 3 mini loaves. We had 2 loaves immediately , kept the last one to make some of this hot stir fry. It's simply amazing what a simple leaf can do.A must try.Goes well with coffee or rice and dal.

INGREDIENTS

Leftover Pathrodo - cut to small pieces
shallots - 7-8 nos , thinly sliced
oil- 1 tbsp
mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Fenugreek seeds - 1/2 tsp
asafoetida - a pinch
Curry leaves - 1 full sprig, torn to small pieces
Red chilli pdr - 1 tsp

METHOD

Heat some oil in a pan. Add mustard seeds. One's it starts to pop add cumin seeds, urad dal, fenugreek seeds,and curry leaves. Stir for a minute until the dal is lightly brown. Then add a pinch of asafoetida and chilli pdr.Add the shallots and some salt. Stir until its lightly brown.Now add the pathrodo pieces ,stir until its completely covered with all the seasoning. Lower the flame a bit and stir fry until light brown. Serve warm with a hot cup of coffee or tea.

ENJOY!!!!

STRAWBERRY CUP CAKE

I always wanted to bake a strawberry cake but never got a chance since the strawberry as it is will be finished up in no time. Its a family favourite. But now that its in season , we get 3-4 boxes of strawberries every week. With that much quantity, there is 0 complains anymore. After my lil one and hubby are done eating there is still plenty left for me to bake. This is a very simple recipe that results in a super moist and soft cake. Its sweet as it is so i didnt use any frosting.But you can always use your favorite frosting.

INGREDIENTS

All purpose Flour - 2 cups
Baking soda - 1 tsp
Baking pdr - 1 tsp
Salt - 1/4 tsp
Butter - 2 tbsp,softenened
Oil - 1/2 cup
Sugar - 1 1/4 cups
Eggs - 2 nos
Vanilla Extract- 1 tsp
Buttermilk - 1/2 cup + 2 tbsp
Strawberry - 1 cup, chopped , mixed with a tbsp of sugar.

METHOD

Preheat oven to 350 deg F. Sift the dry ingredients Flour,baking soda,baking pdr and salt. Keep aside.

Now in another bowl, Beat butter,oil and sugar together until fully incorporated. Add eggs one by one. Then flavor it with some vanilla extract. Now Alternately add dry and wet mixture until fully incorporated, begining and ending with dry ingredients. Add the dry mixture in 3 batches. Fold in the last batch of the dry mixture. Finally add the chopped strawberries and slowly fold it in the mixture.

 Line the muffin tin with paper cups.Grease it using a cooking spray. Use a ice-cream scoop to put the batter in the paper cups. Bake for 20-25 mins. Serve at room temperature with a cup of coffee.

ENJOY!!!

CHICKEN TIKKA MASALA - Slow Cooked

Slowly cooked dishes are really worth waiting for. Chicken tikka masala which is one of our favourites tastes heavenly when slowly cooked. They are so juicy, tender and all the flavours have blended in. The meat is melt in your mouth delicious. One of the best things i ever cooked.You have just got to try it.

INGREDIENTS

Slow Cooker

For the Marinade:-

Boneless Chicken Breasts - 2 large , diced to bite size pieces
Plain Yogurt - 1 cup, whey removed
Coriander pdr - 2 tbsp
Cumin pdr - 1 tbsp
Kashmiri chilli pdr - 2 tbsp
Pepper Pdr - 1 tsp
Garam masala - 1 1/2 tsp
Salt to taste

For the Gravy:-

Onion  - 1 medium size, finely chopped
Ginger - 1 tbsp,finely chopped
Garlic - 1 tbsp, finely chopped
Tomato sauce - 1 small can
Cashews, broken - 2 tbsp, roasted

Coriander pdr - 1 1/2 tbsp
Cumin pdr - 1 1/2 tsp
Turmeric pdr - 1 tsp
Kashmiri Chilli pdr - 1 tbsp
Cinnamon stick  - 1 no
Sugar - 1 tbsp
Whole Cardamam pods - 4-5 , crushed
Green chillies - 3-4 nos, slit
Cream - 1 cup (you can also use milk)
Corn starch - 1 tbsp
Vegetable stock - 1 1/2 cups (you can also use water)
Dried kasuri methi - 1 tsp
Coriander leaves - a bunch , to garnish
Butter - 1 tbsp for sauteeing
Salt to taste

METHOD

In a bowl, mix well all the ingredients required for the marinade except chicken. Check salt now. If correct add chicken pieces.Mix well.Let it marinate for atleast 1 hr.

In the meantime prepare the gravy, In a pan, heat some butter, add ginger and garlic.Sautee for a minute then add the onions and some salt. Sautee until golden brown. Now add the spices coriander pdr,turmeric pdr,cumin pdr and kashmiri chilli pdr. Stir for a minute. Transfer this into a food processor along with roasted cashews. With help of some vegetable stock grind to a fine paste. Leave aside.

Before transfering everything into the slow cooker sear the chicken .That adds more flavor.For that heat some oil or butter in a cast iron pan.Turn the heat to high. Add the chicken pieces. Brown it on both sides.Takes only a few seconds. Dont have to cook it fully.

Now transfer the chicken into the slow cooker. Pour the onion cashew paste over it. Add the tomato sauce. Stir well. Slowly add the vegetable stock or water until you get the right consistency,not too thick nor thin. Now add the sugar, cinnamon stick ,green chillies and the cardamam pods.Stir well. Cover it and switch the cooker on. Let it cook for 4-5 hrs. Mix the cream and the corn starch. Pour this into the mix 10- 15 mins before switching it off . Check for salt. Rub the kasuri methi on top. Garnish with coriander leaves. Serve warm with some basmati rice, naan, roti etc.

ENJOY!!!

BRUSCHETTA TOPPED WITH WHITE BEANS

Bruschetta is an Italian appetizer or antipasto. Its basically a roasted piece of bread with various toppings. The bread usually used to make a bruschetta is a baguette.The bread is sliced and roasted and then rubbed with garlic ,served with any toppings and some olive oil. I used some simple cannellini beans sauteed with some garlic,onions and tomatoes. A sprinkle of thyme and a splash of white wine gives a boost of  flavor. A quick, simple and easy appetizer to make. For toppings use anything  of your choice even a simple tomato and onion salad or just cheese. Choices are endless.

INGREDIENTS

For Bruschetta:-

Baguette - 1, sliced
Garlic cloves -  1-2

Olive oil to brush on top

For the topping:-

Cannellini beans - 1 can, fully drained
Onion - 1 medium size, finely chopped
Tomato - 1 medium size, diced
Garlic cloves - 2 cloves, finely chopped
Chilli flakes - 1/2 tsp
Dry thyme - 1/2 tsp
Olive oil - 1 1/2 tsp
Dry White Wine - a small splash
Salt and pepper
Parsley - a bunch , to garnish

METHOD

Preheat the oven to 400 deg F. Brush the bread with oil on both sides and bake it for 10-15 mins or until golden brown. While they are still hot rub it with some garlic on top. Set it aside.

In a pan heat some oil.Add chopped garlic,chilli flakes and onions.Saute until the onions are golden brown. Sprinkle some dry thyme.Stir for a minute and then add the diced tomatoes. Let it cook fo a couple of minutes.When they become soft mash them using a wooden spoon. Now add the beans, salt and pepper and a splash of wine. Cover and let it simmer for 5 mins. Mash some of the beans using the wooden spoon .This helps to bring the whole thing together. Garnish with some chopped parsley. Let it cool.

Top it just before serving.

CHICKEN STIR FRY

Chicken is an ingredient  that i love to cook with. Most of the time i try to make something new with it. I have prepared many variations of chicken stir fry over the yrs,  peppery chicken ,a herb chicken fry among the popular ones in the family.This one is the simplest of them all with salt ,pepper and a dash of chilli pdr being the only spices added.I also coated the chicken with some all purpose flour for some crispiness and a change of texture. They are quick to prepare and tastes absolutely delicious. Great as appetizers.

INGREDIENTS

Chicken tenders - 4 strips, cut to bite size pieces
Salt and pepper
Chilli pdr - 1/2 tsp
All purpose flour -enough to coat the chicken
Onions - a medium size,sliced
Curry leaves - 1 sprig
Oil - 1 1/2 tbsp

METHOD

Marinate the chicken with salt,pepper and chilli pdr.Coat it well with some flour.Leave it aside.Heat oil in a wide cast iron skillet.Slowly add the coated chicken.Shallow fry the chicken pieces  until brown on both sides.Transfer it to  plate.In the same skillet add the sliced onions and curry leaves.Add salt and pepper.When it becomes slightly brown add the chicken pieces.Stir fry for a minute or two.Serve warm as appetizers.

ENJOY!!!

FISH PICKLE

My quest to make Fish Pickle goes back to my college days where I had the oppurtunity to eat the best fish pickle i ever had. Unfortunately that was the only time.I have lived in kerala my whole life and Fish Pickle being one of the most popular items there, its surprising to me that i havent had it even ones.

Also in this cold weather when you are looking for things to keep yourself warm pickles definitely helps.The fish pickle i made is quite different from the one i had.Its equally good nevertheless.Its fairly simple and quick to make.It took me just about less than 30 mins to make it from start to finish.I made a small batch.Now that i am done i wish i had made more.Its finger licking,lip smacking delicious.Its that good.Very very addictive.

INGREDIENTS

Fish fillet - 1, any white fish, I used tilapia,Sliced
Shallots - 5-6 nos, sliced thin
Ginger - 1 1/2 tbsp , julienned
Garlic - 4-5 cloves, slliced thin
Kashmiri red chilli pdr - 2 tbsp + 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 sprigs
Asafoetida - a big pinch
Salt  and pepper to taste
Oil - 1 1/2 tbsp + 1 tbsp

METHOD

First Marinate the sliced fish with 2 tbsp of chilli pdr,sat and pepper.Keep aside for 15-20 mins.
Heat some oil in a wide pan.Shallow fry the fish pieces. Sprinkle some asafoetida on top and transfer it to a bowl.In the same pan pour the rest of the oil and when its hot add mustard seeds.When it starts to pop add curry leaves,ginger,garlic and shallots.Add salt.When it starts to become light brown add the rest of the chilli pdr.Dont add any water..Lower the flame and stir for a minute until fully incorporated.Add the fried fish to this and mix well.Serve immediately ,warm or cold with some rice.

ENJOY!!!

CHEWY PEANUT BUTTER COOKIES

I love to snack on peanut butter sandwich (without the jelly) anytime, especially if its chunky peanut butter. Its very filling and so nutritious that i sometimes replace my meal with a peanut butter and banana sandwich.It's really delicious.So absolutely no surprise that i made these cookies.These cookies are chewy with a perfect crunch to it.All you need is a glass of milk to dunk it in :).

INGREDIENTS

Chunky peanut  butter -- 1 cup( can also use smooth one too, add nuts in the end for the crunchiness)

Sugar - 1/3 cup
Brown sugar - 1/3 cup, tightly packed
Egg  - 1
Milk - 2 tbsp
Vanilla extract - 2 tsp
All purpose flour - 2 tbsp
Baking powder - 1 tsp
baking soda - 1/4 tsp

METHOD

Preheat oven to 350 deg F.Mix together flour,baking powder and soda in a bowl.Keep aside.In another bowl,using a beater ,cream together peanut butter,sugar and brown sugar until well combined. Add the egg and beat again.Now add the milk and vanilla extract. Beat it until its all mixed together.Do not over beat.Stir in the flour mixture.Line a cookie sheet with aluminium foil.Grease your palm with some oil.Make lemon size balls of the dough and put it on the sheet.Press it  a little.Leave enough space between each balls for the cookies to spreaad. Bake for 10-12 mins until golden brown. Let it cool for 10-15 mins before eating.

ENJOY!!!

HERB - CRUSTED FISH

I love fish, can have it every single day.Most of the time i try making the kerala type fish dishes like fish molay or meen pollichathu or fish fry. For me making those dishes are really tough because even though they are edible they dont come close to perfection.But this one is as perfect as it can be.Credit goes to my brother who taught me to cook this. I never thought such simple ingredients could make a fish so tasty. He served it on top of some caramelized onions and pepper. YUMMY!!!Its melt-in-your-mouth delicious. Its great as an appetiser.My l'il one  loves it too. This is just one of the many tasty dishes i got out of my brother, hoping for more :).

 INGREDIENTS

Fish fillet - 1-2 nos(i used tilapia. You can use any white fish like catfish or flounder)
Dry oregano
Dry thyme
Dill weed
Salt and pepper
Oil
No particular measurements just spread as much or as less as you want.
(You can use any combination of dry herbs that you have in your pantry)

METHOD

First clean the fish and wipe it dry.Apply some oil on both sides of the fish to help the herbs and salt stick to it.Put salt,pepper,and herbs all over the fish on both sides.Press it gently so tht they stick well to the fish.

Heat a tbsp each of butter and oil in a wide cast-iron skillet.When its smoking hot put the fish in the skillet and let it cook for couple of minutes on both sides.This fish cooks pretty fast.Transfer it to a paper towel to absorb the extra oil. Serve warm on the side of white rice  or as an appetizer.

PANEER CASHEW CURRY

Paneer is one of my favorite ingredients to cook with.Every time i make some paneer at home i want to cook something different.This time as the title says i combined paneer and cashews.Here the Paneer/cottage cheese is cooked in a combined onion ,tomato and cashew gravy.This is one of the tastiest dish i have cooked.Simply melts in your mouth.The green bell pepper compliments the paneer well.

INGREDIENTS

Paneer cubes - 20 nos
Onions - 2 medium size , diced
Tomatoes - 2 medium size, diced
Green bell pepper - 1 medium size, diced
Frozen green peas - 1/4 cup
Ginger- Garlic - 1 tbsp, finely chopped
Green chillies - 3 nos ,slit
Curry leaves - 1 whole sprig
Broken Cashews - 3 tbsp, divided 2 + 1
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Chilli pdr - 1/2 tsp
Coriander pdr - 1 tsp + 1/2 tsp
Sugar -1/2 tsp
Salt to taste
Oil,Butter
Water as reqd

METHOD

First we need to brown the paneer cubes.For that spread some butter on the bottom of a pan.Put the paneer cubes  on it and brown 2 sides of the cottage cheese/paneer.Remove and keep it aside.

Next step is to prepare the gravy.For that heat some oil in a pan.Add finely chopped ginger garlic, green chillies and curry leaves.Saute for a few secs.Add chopped onions and some salt.Let it caramelize.Then add turmeric pdr,chilli pdr and coriander pdr.Saute for a minute.Now add the diced tomatoes.Let it cook for some time.Check salt.Transfer the contents into a food processor ,add 2 tbsp of cashews and enough water to help grind it smoothly.Keep aside.

In the same pan heat a tsp of butter and oil.Add cumin seeds and 1/2 tsp of oriander pdr .Then add the diced green bell pepper and the remaining broken cashews.Add salt.Saute until the pepper is slightly soft.Add the frozen peas.Saute until the peas get warmed up.Add the onion tomato gravy.Pour enough water to make the consistency thin.Stir in the Paneer cubes.Cover and let it simmer for 5-8 mins.Serve warm with rotis,rice,bread.

ENJOY!!!

THIKSANI BAJJI/ MULAGA BAJJI/ CHILLI FRITTERS

Weatherwise its been so dull the last couple of days, continuous rains and still going on.Days like this i crave to have something spicy. Most of the time i would settle for a bowl of hot soup or some spicy curry on the side. But this time when there were some ready-to-be-picked banana peppers in my garden, i just couldnt resist making these spicy Chilli Fritters to go with my hot cup of coffee.No doubt they were absolutely perfect.

Chilli Fritters also brings back fond memories of my childhood tirupati trips with my family.After getting a good darshan dad used to buy us these freshly made fritters from the small food stalls there.They fry these whole without removing the seeds which makes them extremely spicy.To add to the heat we had some delicious hot badam milk to go with it.A Deadly combo indeed.

INGREDIENTS

Banana peppers - 9-10 nos
Oil for deep frying

For the batter:-

Besan - 1 cup
Chilli pdr - 1 tsp
Asafoetida - A big pinch
Cumin seeds - 1 tsp (optional)
Salt to taste
Water

METHOD

Clean the banana peppers well. I leave the top stalk as it is to help me hold and i think the final product looks good with the stalk on it. Now using a knife slit the pepper from top to bottom to help remove some of the seeds. Apply some salt and leave it aside.

Mix all the dry ingredients of the batter in a wide bowl.Add water just enough to make a medium thick batter. The consistency of the batter should be such that it holds onto the pepper when dipped.Not too thick though ,that will take way the taste of the pepper.Check salt.

Heat oil for frying.When its ready.Dip the pepper in the batter and slowly drop it in the oil. Fry 2-3 at a time depending or how big your frying pan is.Do not over crowd the pan. Let it cook until brown on all sides. Transfer it to a paper towel inorder to soak the extra oil. Serve warm with a hot cup of tea or coffee.

ENJOY!!!