Today, 26th November has certain significance and I would like to glorify it by creating a very special recipe using two very unique Vegetables.
The Khumb & the Hare Payaz’. Nihari masala would be used to prepare this delightful dish. Now let’s make the Milan’.
Ingredients required:
• Button mushroom 250 gms washed, drained and sliced• Spring onion chopped 1cup• Chopped onion 1 large size• Chopped tomato 2 medium size• Chopped ginger 1/2 ” length• Chopped garlic 5 cloves• Green chili chopped 3 nos• Coriander leaves 1 sprig chopped• Nihari Masala 2 tbs• Ghee 2 tbs• Salt to taste.
Heat a pan over medium flame. Once hot, pour the ghee and saute the onion, garlic and ginger. Once onion starts getting soft, add a pinch of salt and the chopped tomato. Cover it and cook for about 2 minutes. Add Nihari masala and stir well. Pour a cup of water and cook again for another 2 minutes. Now add mushroom and mix thoroughly. Cook for about 2 minutes and add the spring onion. Stir well and cook for another 2 minutes. Check for salt, sprinkle coriander leaves. Serve along with any tandoor bread, chappathi or steamed rice. Check it out. It’s indeed Yummy. Happy Cooking!
Karela (Bittergourd/Bitter melon) stir fry. Another healthy dish prepared from karela. Though this vegetable is rich in vitamins & minerals, this being neglected by many due to it’s bitterness. Today, I have prepared it in such a way that, the bitterness can be removed out from it if you don’t like to have it bitter.
Ingredients required:
• Fresh bitter gourd 250 gms. Cut in to two halves lengthwise.Remove the seeds and pith. Slice and keep aside. • Green chili 5 nos slitted. • Urid dal 1 tsp• Mustard seeds 1/2 tsp• Cumin seeds 1/2 tsp• Asafoetida 1/4 tsp• Cooking oil 2 tbs• Curry leaves 1 sprig.
Sprinkle 1 teaspoon of rock salt to sliced bittergourd and rub it thoroughly for about a minute. You may find secretion of water from the gourd. Once it’s rubbed nicely, leave it for about 15 minutes. Now squeeze out the water from bittergourd and keep aside. Heat a frying pan on to medium flame and dry roast the gourd for about 2 minutes. Now let’s do the tempering. Heat a pan, add oil and once it’s hot, add Urid dal, mustard seed, cumin seeds and green chili. Once mustard seeds start sputtering, add in Curry leaves and the asafoetida. Stir well and add bittergourd. Mix well and fry it for about 6 minutes in medium flame. Ensure stirring occasionally to ensure its fried properly. Once the slices starts getting seperated, you may find it getting crispy. Put off the flame and let it remain over burner for few minutes. Now you have your karela, which would be not that bitter, but light crispy & tasty. It compliment with Curd rice, Steamed rice with dal etc Happy cooking!
Gulkand’ it’s an Ayurvedic property and known as a Summer Coolant’, Rejuvenator. It has several health benefits such as it helps to improve memory power, its also a powerful antioxidant, it purifies the blood curing pimples, acne and skin tone. There are two methods to prepare this delicious Sweet preserve. 1) Following the traditional way of preparing it keeping in sunlight source for several days. 2) Instant method of cooking on flame by cooking rose petals and sugar. Ingredients required:
• Rose petals (Desi Rose petals) 250 gms. • Sugar 250 gms• Saffron strands a pinch ( optional)
The proportion of rose petals and sugar should be 1:1 and if you require more sweetness, you may add more sugar. But it’s purely your choice. Wash and air dry the petals. Take a clean, dried glass jar or bottle. Spread one layer of petals in the jar and spread one layer of sugar on top of it and fill the jar accordingly. Put alternate layers of rose petals and sugar and fill the jar. Place the jar in sunlight for minimum 6 to 7 hours a day for a period of minimum 3 weeks. Please note that once a week, keep stirring the content. This allows the sugar to melt and form jam like consistency. Daily intake of 2 teaspoons Gulkand in Milk is highly recommend. Here I have used Dry rose petals and following the traditional method. Happy Cooking!
Another delicious dish made out Kappa/Cassava/Tapioca.This tasty, staple food is available throughout the year in Kerala, and it’s an all time favorites of Keralites.
Ingredients required:
• Kappa/ Cassava 500 gms. Peeled, washed and chopped. • Shallots chopped 2 tbs• Grated coconut 1 cup• Cumin seeds 1 tsp• Garlic pods 6 nos• Green chili 5 nos• Red dried chili 2 nos• Mustard seed 1/2 tsp• Curry leaves 2 sprig• Turmeric powder 1/2 tsp• Coconut oil 2 tbs• Salt to taste Boil water in a pan. Once it’s boiled, add tapioca, little salt and allow to cook. Once the tapioca is cooked soft, drain out the water and keep aside Now in a blender, grind, grated coconut, green chili, garlic, turmeric powder and cumin seeds to a soft coarse consistency. Add this grounded masala to drained tapioca and mix well.Use a round ladle and mash the tapioca. Heat oil in a pan. Add mustard seed and once it start sputtering, add chopped shallots, dry chilly (cut in halves) and curry leaves. Saute till shallots turns light brownRemove from fire and pour the tempering in to tapioca and stir wellCheck for salt and if required add and mix well. Enjoy Kappa Puzhukku Happy cooking!
The word Nihari derive from Arabic word means morning. Nihari origin date back during Mughal rule in India. This is an all time favourite of the Nawabs and the dish made out of Lamb used to be consumed in the morning as a breakfast item.
Here I would like to prepare an allmost similar Nihari masala with few additions that suits this for usage in other meat preparations too. Whole spices required:-
• Green Cardamom 10 gms• Javitri (Mace) 5 gms• Long pepper(pipli)5 gms• Pathar ka phool (stone flower) 5 gms• Shahi Jeera (Royal cumin) 5 gms• Clove 2 gms• Star anise 3 • Nutmeg 2 small ones• Dried Galanga(or dried ginger) 5 gms• khus (vetrivel) 2 gms• Cinnamon stick 2 inch length• Black pepper whole 20 gms• Coriander seeds 5 gms• Kala jeera (Black cumin) 3 gms• Dried turmeric 1 inch length• Kashmiri mirch dried 10 nos• Dried Rose petal 5 gms• Rock salt to taste. • Saffron 1 pinch Heat a hard botton pan in low fire. Once the pan is hot, add all spices above in it except saffron and keep stirring. Roast till the spices release it’s oil and the aromatic flavor starts emitting. Put off the flame, add saffron and keep stirring till the pan temperature is reduced to normal. Spread out the spices to cool. Grind the spices in a heavy duty bender and sift it through a fine strainer. If you find courses, grind it once again and ensure the spice powder is smooth. Fill it in an airtight jar and preserve for preparing lamb delicacies as well as Chef special dishes. Ensure, while you prepare Nihari dish, add good glug of Kewda water to it. Happy cooking!
Paratha means layers of dough cooked, or can explain as Indian unleavened flatbread. Paratha can be made with different flours, but wheat flour is predominant and can have different stuffings according to your choice and palate. Here we are going to make stuffed paratha.
Today I would be using Mooli ( Raddish) and Potato which will stuffed and then rolled to circular. Ingredients required:
• Wheat flour 2 cup• Grated Radish 1 cup (squeeze out the water from it) • Boiled & mashed potato 1/2 cup• Ginger finely chopped 1/4 tsp• Garlic chopped 1/4 tsp• Green chili finely chopped 4 nos• Ajwain (caraway seeds) 1/4 tsp• Roasted Aniseed powder 1/4 tsp• Black pepper powder 1/4 tsp• Amchur (Mango powder) 1 pinch• Kashmiri chilly powder 1/4 tsp• Turmeric powder 1/3tsp• Asafoetida (Hing) 1/4 tsp• Coriander leaves chopped 1sprig• Ghee 2 tbs• Black Salt to taste
In a mixing bowl, take wheat flour,add salt and mix thoroughly. Pour little water and knead, keep adding required water to derive at a smooth dough. Apply little oil and leave the dough to rest for a while. Meantime, lets make the filling. Heat a pan under medium flame. Pour oil and once the oil is hot, add chopped ginger, garlic and green chili. Saute for a while. Add now the turmeric powder, chili powder, ajwain and saute fir about a minute. Now add grated radish and cook for about 2 minutes. Add mashed potatoes, amchur powder, pepper powder, asafoetida and coriander leaves. Add seasoning. Stir well. Allow it to cool. Now time to roll and fry those drooling parathas. Divide the dough in equal parts and roll onto round ball shape. Flatten the ball to a circular disc, and grease it. Place required quantity of masala In the center of the disc, based on the size of dough ball you created and then close it from all direction and bring edged to center of the ball and pinch to seal edges. Place it on a flat board and then roll it using rolling pin. If required sprinkle little wheat flour to avoid the dough sticking onto board. Spread out to approx 5 – 6 ” diameter. Heat the tava/ griddle under medium flame and cook for about a minute. Once you observe tiny air pockets rising, flip it over and cook under low fire and it’s time to apply ghee on to paratha. Apply ghee evenly on both sides and keep pressing the paratha with the Turner/ Spatula. Repeat the process until both sides are cooked properly and golden color spots appear. Remove from griddle and serve it hot along with yoghurt and pickle. Or you may serve dal along with it. Happy Cooking!
It’s a soup originated in France, made out of Cauliflower and its being named after the mistress of King Louis XV lady ‘La Comtesee du Barry’.
Ingredients:
• Cauliflower florets 250 gms discard the stalk and chop the florets. • Potatoes 100 gms, chopped to small chunks• Finely Chopped garlic 1 tsp• Butter 50 gms• A P Flour (Maida) 50 gms• Virgin Olive oil 1tbs• Fresh Cream 100 ml• White pepper powder 1/2 tsp• Bay leaf 1 no• Salt to taste
Method:
Step 1. Heat a saucepan, add cauliflower and potato and bay leaf.Add 2 cups of water, cover and cook for about 10 minutes till cauliflower and potato are soft. Drain the vegetables,discard the bay leaf and keep the stock separately.
Step 2.
Heat saucepan in low flame, once hot, add butter,oil and chopped garlic.Add in the flour and keep stirring until you get the mix cooked flavour Now, add the vegetable stock and mix thoroughly. Ensure there is no lumps and you get a smooth consistency. Add the seasoning.
Step 3.
Add the cooked cauliflower and potato in to the roux, and stir wellAllow to cook for about 5 minutes. Off the flame. Blend the entire mixture in a food processor to a creamy texture and then strain the puree through a sieve. Pour in the cream, mix well and bring it to boil. Serve hot. Garnish with sprig of parsley.grated cauliflower (optional) and pepper powder. Happy Cooking!
Vegetable Noodles An healthy delicious meal which can be prepared so easily and with limited ingredients. There is no hard and fast rules that one need to follow the exact procedures or the ingredients a restaurant use, yet you may be happy with the outcome. Ingredients required:
• Noodle 250 gms• Shredded vegetables* Cabbage 3/4 cup Carrot 1/2cup1 French Beans 1/2 cup Capsicum 1/2 cup Spring onion ( Scallions) 1/2 cup• Chopped garlic 1/2 tbs• Green chili slitted 3 nos• Black pepper powder 1/2 tsp• Soy sauce 1 tsp• Green chili sauce 1/3 tsp• Vinegar 1/2 tsp• Cooking oil 2 tbs• Salt to taste * Wash, drain and then shred the vegetables Boil required water in a pan, add a pinch of salt and a tsp of oil. Time to insert the noodle in to boiling water. Cook for about 5 minutes depending upon what noodle you use. Once cooked, drain the noodles using a colander and rinse with cold water. Spread and air it out so that it doesn’t stick each other. Now heat a hard bottom wok over medium flame. Pour the oil and add Chopped garlic and green chili. Saute for about a minute. Increase the flame to high and add the shredded vegetables except spring onion. Take note that, Chinese food is cooked on high flame. Therefore constant stirring is required and do not over cook the vegetables. The crunchiness of the vegetables need to be retained. Add vinegar, soy sauce, chili sauce, seasoning and toss well. Now add the noodles and keep stirring from sideways so that the sauces and seasoning is well mixed with the noodles and vegetables. Add now the spring onion and keep tossing till it turns wilted and mixed along with rest. Check for salt. Serve hot. Happy cooking!
Chicken Nuggets with Nugge Sauce, a delicious chicken dish, which is crispy outside and soft inside without much spices and well liked by all. This can be had plain or with any dipping sauce.
Ingredients required:
• Chicken breast cut in to one and half inch length 500 gms• White pepper powder 1tsp• Fennel seeds roasted & powdered 1/2 tsp• Garlic powder 1tsp• Oregano powder 1/2 tsp• Olive oil• Salt to taste.
In a mixing bowl, take Garlic powder, oregano, white pepper powder, fennel seeds powder, salt to taste and mix well. Add the drained chicken pieces and mix well. Pour a good glug of olive oil and mix thoroughly and leave it to rest for minimum 2 hours. Crack an egg, beat well and keep aside. In a tray, take 2 tbs of All purpose flour ( Maida), and add little salt and pepper powder and mix well. Take bread crumbs* in a baking tray. Now take the chicken pieces one by one, coat them well wIth flour and dip each pieces using a tong in egg mixture and place it on the bread crumbs and give a perfect coating and keep it for about 15 minutes so that the crumbs stick properly on to the chicken pieces. Heat oil in a Wok under medium flame and once the oil is hot, Drop the chicken pieces batch by batch and cook till brown. Remove from oil and allow to drain excess oil if any by placing it on a kitchen paper towel. Serve it along with Nugge sauce as dip. Happy Cooking! * I have used a mixture of white and brown bread crumbs.
Egg Nugge Roll, an excellent snack, a starter for any occasion. It’s yummy,nutritious and it attracts kids and they will say “Give me more’. Crack few eggs. Seperate the yolk and egg whites, whisk thoroughly. Add required salt and a pinch of white pepper powder and mix well.
Heat a pan on medium flame, pour a tsp of butter and once it’s melted, pour in the egg white and spread across the pan. Using a spatula, keep lifting the sides, so that the running egg can flow and cook evenly. Once the egg is cooked, remove from pan and keep aside. Follow the same step and cook the egg yolk. Spread the omelette and apply generous portion of Nugge sauce and spread across. Place the other omelette on top of the first one and apply Nugge sauce and spread it all over. Now hold both omelette from one side together and start rolling till other end creating a cylindrical shape, a roll. Place it in fridge for about 10 minutes to turn firm. Slice it and serve. You many also use scrambled egg white for filling along with Nugge sauce. Happy cooking!
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