BEETROOT PACHADI

Pachadi is a traditional south indian dish which is almost similar to north indian raitas. It is served as a side dish  on occasions such as Onam, Vishu and sadhya. There are different  varieties of Pachadi and here I am going to make with beetroot.

Beetroot pachadi is made with yoghurt  and coconut, it has a bit sweet taste. It is a very simple dish and I prepare it often. Though I have learnt  from my mom to make pachadi with other vegetables but using beetroot  I learnt from my sister.

INGREDIENTS

Beetroot grated 1 cup
Curd 1 cup
Turmeric `1 tsp
Salt to taste

For grinding

Coconut 1/4 cup
Mustard 1 tsp
Green chillies 2


For seasoning

Mustard 1 tsp
Coconut oil  1 tsp
 curry leaves
Red broken dry chillies 2

METHOD

Grate the beetroot (use the grater with bigger holes
Keep it aside

Grind coconut, chilli, mustard to a smooth paste.

Take a deep pan and cook beetroot adding very less water, add turmeric.
Cook till it is soft

Add the coconut paste on low flame and cook for 5 minutes. Add salt to taste.

Add the beaten curd on low flame for a minute (do not boil the curd) and turn off the flame.

Take a pan add oil and when it  heats up add the mustard Season  mustard, red chillies, curry leaves and pour into the pachadi.

Delicious pachadi is ready. Serve it with hot steamed rice.

GOBI MANCHURIAN

Gobi manchurian is a indo chinese dish which is very popular and delicious. Dry version and gravy version can be made. Dry version usually taken as a starter and the gravy version goes well with indian breads, rice and noodles.

Cauliflower has tremendous nutritional value and health benefits. It is low in fat and high in fiber. It contains powerful antioxidants and are anti inflammatory.

INGREDIENTS

Cauliflower florets 1 cup

Garlic 2 tsp
Ginger 2 tsp

Green chilli 2 tsp

soya sauce 1 tbsp
cornflour 4 tsp
Water 1 cup

Refined oil

salt to taste

Tomato sauce 1 tbsp

chives 1/2 tbsp

METHOD

Finely cut garlic, ginger, green chilli and chives.  Cut the cauliflower.

In a bowl add the cauliflower florets, cornflour and salt. Mix it. Cornflour should be enough to coat the cauliflower florets.

Take a deep pan pour the refined oil for deep or shallow frying the cauliflower. When it becomes slightly brown take it out and remove the excess oil in a paper tissue.

Take a bowl add a cup of water and dissolve cornflower in it.
Add soya sauce and tomato sauce and mix. Keep it aside.

In the same pan take out the excess oil and just enough oil to saute( 2 tsp oil) the garlic, green chilli and ginger. When it is cooked add the cornflour dissolved in water with soya sauce and tomato sauce. In low heat just stir it till it comes to a boiling consistency( if it is too much thick u can add water and if u want a dry consistency add some cornflour dissolved in water to it.)

Add the fried cauliflower florets and cook  for two minutes. Taste and see whether more salt is needed as soya sauce comes with added salt. Turn the heat off and add the chives. Serve hot with rice or noodles.

For manchurian gravy  thin consistency is needed, so add more water to the cornflour and for dry manchurian the amount of water has to be reduced.

Cauliflower manchurian can be taken best with roti/chappathi/phulka/naan/noodles/rice. It has to be serve hot .

SEER FISH FRY(CHILLI)

In Tamilnadu seer fish is called 'Vanjaram' and in Kerala it is called 'Neymeen'. In some places it is also known as' king mackerels'. They are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.

Seer fish has a average-calorie. low-carb, and high-protein content. It helps in tissue repair, provides energy and improves immuity. It has low density of sodium.

It is normally available in slices or fillets. Mainly used to make fish fry and fish curry.Seer fish fry does not have bones only one central bone which makes it easy for kids to eat. Kids love the taste and texture.

I am giving the recipe of Seer fish shallow fry( chilli). It is very simple dish and once the marination is done can be kept in fridge and used for later use also. This recipe and photos are given to me by my sister who has become an expert in fish delicacies.

INGREDIENTS

Seer fish 6 slices
Turmeric 2 tsp
Chilli powder 2 tbsp (or as desired)
Lemon juice 1 tbsp
Vinegar 1 tbsp
Salt to taste
Coconut oil 2 tbsp

METHOD

Clean the fish with vinegar or lemon and salt twice ,that helps to remove any smell from the fish and pat dry  with a kitchen towel.

In a bowl add turmeric, chilli powder, lemon juice,vinegar, salt and 4 tsp coconut oil and mix it well. Rub it all over the fish slices. Marinate the fish for 3 to 5 hours.

Take a non stick pan add some 2 tbsp coconut oil on low heat and when it is hot put the fish and fry . Cook the fish on low flame and flip the fish gently to turn sides. When it turns golden brown it is done.Serve hot with rice.

PASTA IN WHITE SAUCE

Pasta provides one with energy as well as essential nutrients in the form of fiber, vitamins and minerals. White and whole wheat pastas serve as excellent sources of selenium, a mineral that activates antioxidant enzymes.

For making pasta it involves four stages, first one is how to boil and cook pasta, second is how to cook the vegetables, third is how to make the sauce and fourth to mix all the ingredients in the sauce.

I love making pastas, its very simple and tastes delicious. My family likes to eat pastas with cheese bread and soups.

1.For boiling the pasta

INGREDIENTS
Pasta 1 cup
2 1/2 cup water
oil 1 tsp
salt 1 tsp

METHOD
In a wide pan bring water to boil and add the pasta. Stir the pasta continuously so that it does not stick together. The pasta should be soft but firm. Drain the water and add oil so that it does not stick together. Keep it aside

2. For the vegetables

INGREDIENTS
Bell pepper ( red, yellow, green) 1/2 cup
Onion !/3 cup
Garlic cloves chopped finely 2tsp
Sweet corn 1/2 cup
Salt to taste
Pepper 2 tsp

METHOD
Heat oil in a pan saute the garlic and onion , till it changes colour . Add the bell peppers and corn saute for 2 minutes.Add pepper and salt.

3.For preparing white sauce

INGREDIENTS
1tbsp flour
1tbsp butter
salt to taste
1 1/2 cup milk(boiled and cooled)
2 cheese amul single
pepper
oregano 1 tsp

METHOD
In low flame melt butter in a pan add butter. Add the flour and keep stirring till the floury smell disappears, dont brown it .Add the milk slowly stirring the flour continuously, no lumps should be made,add the cheese singles and stir till it comes to a thick consistancy and.switch off the heat( if it is too thick add little more milk to it in low heat).Add oregano, salt and pepper.

4.Mix the vegetables and pasta into the white sauce, check for salt. Serve it hot.

CABBAGE THORAN (PALAKKAD STYLE)

 Thoran is a dry dish made in Kerala. Usually thoran is made during sadhya(feast). Thoran can be  made from different types of fresh vegetables like beans, carrot, raw jackfruit etc and is taken with rice everyday. In kerala lot of coconut is used in every dish, In thoran also coconut is used.

 Cabbage thoran is the most common type of thoran without this thoran a sadhya is incomplete. I learnt this recipe from my mom and i love cabbage this way with coconut. It is very simple and easy to prepare dish. It is a mid and verylightly spiced dish with the flavours of the vegetable shining through and the use of coconut oil gves a distinct flavour.

I invite my friends for Onam and that day we prepare a sadhya, there are so many dishes. My friends( who are not malayallis are amazed at seeing and tasting so many dishes. Next year they are waiting to have this meal and come prepared with all the names.Cabbage thoran goes well with sambar.


INGREDIENTS

Cabbage 2 cups finely shredded
Shallots 5 cut finely
Coconut oil 1tbsp
2 green chillies
Mustard seeds 1 tsp
Turmeric powder 1 tsp
curry leaves a few
moong dal 1 tsp
coconut 1/2 cup
2 red dry chillies broken
salt to taste

METHOD

Take a pan and on medium heat add coconut oil and put the mustard,red chillies and moong dal when the mustard splutters add the turmeric,curry leaves, green chillies and the shallots and fry for a minute or two.

Add the cabbage and on low fire covering with a lid cook for 5-10 minutes or till the cabbage is done stirring occasionally so that the cabbage does not burn. Add the coconut and stir for a minute . Add salt

Serve hot with rice and sambar.

MUSHROOM PIE

INGREDIENTS

For the crust

Flour(maida) 2 1/2 cup 350 gm

Salt 1 tsp 4 gm

 Unsalted butter 1 cup 230 gm (small cubes)

 Ice cold water 1/2 cup

Sugar  1tbsp

For the filling

 Mushrooms sliced 5oo gm

Butter 3tsp 

Onion 1 medium minced

Garlic clove 5 diced

salt to taste

 Eggs 2 large 

Pepper 1 tsp

Heavy cream 1/2 cup

Flour 1/4 cup

Fresh herbs( rosemary, thyme, oregano)

Parmesan grated 50 gm or 1/3 cup

METHOD

To make pie crust

In a food processor ,place the flour, salt and sugar and process until combines. Add the butter cut in cubes which should be taken out from the fridge andprocess until the mixture resembles coarse meal (15 seconds)

Take out the mixture in a bowl and then slowly add ice cold water in a spoon little by little and knead  until the dough just holds together when pinched. Gather it .

Divide the dough into two equal parts and flatten each dough into two equal disks separately and wrap in plastic and chill in fridge for an hour

After one hour take out one disk  put lot of flour on the working place and on the rolling pin and roll out one disk of the pie. While rolling the sides will break but gather and roll into a 13 inch circle on a lightly floured surface. Transfer the dough to a 9 inch pie dish.To transfer the dough to the pie roll the dough on the rolling pin and to the pie dish and roll it out. Cut out the extra dough from the sides with the help of a knife.Press the dough inside on to the sides.

To make pie filling

Take a wide shallow pan and over a medium heat add the butter and after 10 seconds add the the onion and garlic and cook for few minutes until translucent. Add sliced mushrooms and cook until brown stirring frequently. The mushrooms will shrink as they cook and the liquid disappears. Season with salt and pepper.

In a bowl whisk eggs and flour,heavy cream.Add herbs cheese,  and stir to combine. Dump mushroom into bottom pie crust and add the whisked eggs on top.

Roll out the second disk and transfer to the top of the pie. Pinch the 2 crusts together and tuck dish to seal. cut lits into that vents .Brush pie with egg wash.

Bake at 200 deg C or 400 deg F until crust is golden brown for about 30 to 35 minutes  (check after half an hour by inserting a knife , if knife comes out clean the pie is cooked.  Cool pie at room temperature.

CHICKEN CURRY WITH COCONUT MILK (KERALA STYLE)

Chicken is lean meat that means it has little fat and lots of protein.  My mom used to make Kerala style chicken curry and I love the taste very much. It is very delicious and one of my favorite chicken curry.

INGREDIENTS

 
Chicken 250 gm
coconut oil 4 tsp/sunflower oil
curry leaves 1 sprig
1/2 cup curd
Ghee 2 tsp
coriander leaves 1/2 cup
salt to taste

For dry roast

Jeera 1\2 tsp
Cloves 2,
Cinnamon stick 1/2 inch
fennel seeds 1\2tsp
Cardamom 2
turmeric 1 tsp
black peppercorns 2 tsp

For wet grind

Onions 2 medium
1/4 cup small onions split
coriander powder 2 tsp
Red chilli 2-3 nos
Ginger 1'
Garlic 4 cloves

METHOD
Take a pan and on low heat put jeera,clove, cinnamon,cardamon,pepperand grind it. Keep it aside.

Take a kadai/pan and in medium heat  add 2 tsp coconut oil ,add the chillies, onions big and small, ginger garlic and stir it till it turns little brown. Then add the corriander powder and stir for 2 minutes.Remove from fire and when it cools down grind it.

Marinate the chicken with curd ,turmeric,salt, ghee and the above mentioned wet and dry ground ingredients for 2 hours.

Take a kadai and in low heat add the marinated chicken and add 1 cup of water and cook till the chicken is tender. When the chicken is almost cooked add the thick coconut milk and cook for 5 minutes. Turn off the heat and add the coriander leaves

Heat a kadai add 2 tsp coconut oil add the curry leaves and 5 no. finely cut shallots, when it is brown turn off the heat and add to the chicken curry.

CORRIANDER CHUTNEY

Coriander is also known as cilantro, chinese parsley,dhania. Like other spices it is available throughout the year. Health benefits are the leaves contain vitamin C, vitamin K ,protein and also small amounts of calcium, potassium, phosphorous,carotene,

 It contains anti oxidants, is anti inflammatory, good for digestion and diabetes and lowers bad cholestrol(LDL).

INGREDIENTS

Coriander 2 cup chopped fresh leaves
Onion 1 medium
 Red chillies 3(according to taste)
lemon 1 or Tamarind (small size lemon)
Salt to taste
Sunflower refined oil/
olive oil                       3tsp

METHOD

Wash the corriander and remove the leaves and cut finely. Cut the onion also.

Take a pan /kadai on medium heat put oil and add the chillies and  onions and stir till they change colour.
Add the coriander and stir it for a minute and turn off the heat.  keep it aside to cool.

Grind the above and also add  tamarind or juice of 1 Lemon and salt.

Tasty Yummy chutney is ready. Can be served with curd rice, roti/chappathi, veg sandwich, chat items, patties,toasts, breads etc.

AWESOME VEGETABLE KURMA

There are different types of preparing vegetable kurma\korma.Vegetable Kurma goes well with chappathi, roti, paratha,poori etc.This is a very simple dish and it varies from region to region all over India.

INGREDIENTS
For dry masala

jeera 1tsp
cloves 2
cardamom 2
cinnamon 1"piece
corriander 2tsp
star anise 1\2
1tsp poppy seeds

To be ground in smooth paste

coconut 1\2 cup
fennel 2 tsp
green chillies 3
cashew 10

Other ingredients

tomatoes 1/2 cup
beans 1/2 cup
carrot 1/2 cup
peas 1/2 cup
potatoes 1/2 cup
cauliflower 1/2 cup
onion 1/2 cup
ginger 1'piece
garlic 4 cloves
bay leaves 2
corriander leaves
salt to taste
oil 1 tbsp orghee 2 tsp

METHOD

For the dry roast

1. Take a pan dry roast all the masala in a slow flame for 5 minutes stirring continuously.Keep it aside to cool. After it cools down grind it.

2.Take a wok/kadai put oil/ghee and then fry the onions and green chillies till they r brown, add the garlic and ginger paste and stir till the raw smell disappears, add turmeric to it. Add the tomatoes till they r done and water is reduced, add all the vegetables. Add enough water to cover the vegetables.Close and cook till the vegetables are 3/4 cooked.

3. Add the dry ground masala and after 5 minutes add the coconut cashew paste.Cook for another 5 to 7 minutes. Add salt and check whether all the vegetables are cooked.Add the corriander leaves(finely diced and switch off the flame.

4. Serve with any Indian bread.

LADY FINGER STIR FRY

Lady finger/okhra/bhindi stir fry is very simple and  easy dish to make .It takes hardly 15 minutes to prepare.This can be taken with rice/flatbread/roti.


INGREDIENTS
 
Lady finger 250 gm
Garlic 10 cloves
Onion 1 medium
Tomato 1( deseeded)
Turmeric 1tsp
Corriander powder 1 tsp
Pepper grounded \chilli powder1tsp
Salt
Refined Oil 3 tsp

METHOD

Wash and dry the ladyfinger 1 hr before cutting.Remove the edges and slice them vertically 2'.Cut the onion and tomato also thin length wise.

Heat pan/kadai add oil and fry the onions and garlic till they are slightly brown, add turmeric and corriander powder and stir it continuously for a minute till the raw smell of corriander disappears.

Add the ladyfinger and without lid  cook it on medium fire for 8 to 10 minutes. Add the salt,pepper and tomato and fry for another 2 minutes.

Serve hot.

PIZAAAAAAAAAAA

Making pizza at home  is a challenge and to perfect it one has to practice over and over again. I was no exception to this rule so I also  tried to make my own pizza the hard way. My best critic is my son who happens to tell the faults and I try to improve it.

Basic ingredients to make the dough which happens to be the base for the pizza are

Ingredients
Maida 2 cup
olive oil 1tbsp
sugar 2 tsp
yeast 2tsp
salt 1tsp
warm water


METHOD
Put a 2 tsp of yeast in half a cup of warm water with sugar and wait for 5 minutes. Add it in 2cups maida and knead it , add salt and water and make a dough. Keep it aside .It will rise in three hours .If you want better result keep it in the refrigerator and can be used next day.


On top of the base comes the tomato spread
 INGREDIENTS
Tomato 4 large
sugar 2tsp
oregano 1tsp
oil 3tsp
garlic chopped 6 cloves

Take a kadai put little oil add the chopped garlic and fry for 2 minutes add the ground tomato(beat the tomatoes in a mixer).Cover it and cook till it becomes thick and there is no water left, add sugar ,salt and  oregano.

For the toppings
INGREDIENTS
olives half cup
paneer half cup
onion(diced in square shape) 1
tomato(deseeded and diced in square shape) 1
capsicum (red , yellow ,green)(diced in square shape) 1
sweet corn(cooked and peeled) half cup
mozzrella cheese


METHOD
Take a non stick tawa .Put some olive oil and heat it.Add onions, tomatoes,capsicum, paneer and sweet corn and fry for 5 minutes. Add salt and oregano.

Preheat the electric oven for 10 minutes. Take the dough and make a round like a roti, the base can be prepared thin or thick as desired then put this in a greased tray and bake it in oven for 5 minutes. Take it out and flip it upside down in the greased tray. Prick it and spread the tomato spread over it.  Grate the cheese and  put on to the tomato spread. Add the toppings and on top, again add cheese and ground pepper and bake it in the oven for 20 minutes or till the cheese melts.

Yummy pizza is ready.