Sunday, March 30, 2014

Mavinkai chithranna ...Tangy raw mango rice





March -April being the months of so many festivals and it also brings so many yummy fruits...specially Mango and jackfruit.. I really look forward to it all year long. Being a religious and traditional family,i like to celebrate almost all the Hindu festival and it starts with Ugadi. Ugadi marks the beginning of New Year. I start my preparations few days before the festival,like buying new cloths and cleaning of the entire house including all the nooks and corners of the house. Apart from the sweets ,celebration and grandiose, one thing we don't miss is to pray together for the well being of our family and also to thank god for his blessings on our family.
Today i am here with a typical brahmin dish that they make during this Ugadi festival along with sweets,salads,some deep fried dishes ambode,podi and different side dishes..mavinakkayi chithranna/Raw mango rice,prepared from  grated raw mango and coconut paste/chutney.


Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
For the rice:
  • 2 cups Basmathi Rice
  • 4 cups of water
  • Salt to taste
For the mango chutney:
  • 1 Big sized raw mango/mavinkkai,grated
  • 1/4 cup Freshly grated coconut
  • 5-6 Green chillies
  • 1tsp Cumin/Jeera
  • 1/2tsp Pepper
For the tempering: 
  • 1tsp Mustard seeds
  • 1tbsp Peanuts/shenga
  • 2spring Curry leaves 
  • 1/2tsp Asafoetida
  • 2 Dried whole red chillies,cut into bits
  • 1tsp Split Black gram/urad dal
  •  1/4tsp turmeric 
  • 1tbsp Ghee or oil of your choice
Cooking Directions
  1. Wash and soak rice for 20 minutes,
  2. Take a pan,add 4 cups of water to boil and add rice and little salt, when the water comes to boil,stirring occasionally . Lower the heat,cover the vessel and simmer for 10 minutes or until the water is absorbed and all the grains are fluffy.
  3. Remove from the heat and stand covered for 10 minutes.
  4. Now prepare the raw mango chutney by grinding all the chutney ingredients to semi coarse paste without any water.
  5. Now take a big kadai/wok,heat ghee or oil of your choice,add mustard,let it crackle then add urad dal ,peanuts followed by red chilly bits ,some curry leaves ,asafoetida and turmeric
  6. Now add the mango chutney paste and salt to taste mix it well and saute till the raw smell goes off.
  7. Add all the cooked rice and mix it well with the masala,cover it with a lid and cook on low flame for 10-12 minutes and its ready to taste!


Tuesday, March 25, 2014

Crispy Buttermilk-herb fried chicken

buttermilk fried chicken


buttermilk fried chicken

Marinated in seasoned buttermilk and pan-fried to crispycrunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)

Ingredients:


  1. 2 skinless chicken breast halves
  2. 2 skinless chicken thighs
  3. 2 skinless chicken drumsticks
  4. 2 chicken wings
  5. 1 1/2 cups buttermilk
  6. 2 eggs
  7. 3/4 cup all-purpose flour
  8. 3/4 cup fine dried bread crumbs
  9. 2 garlic cloves, minced
  10. 1 tsp thyme 
  11. 1 tbsp dry basil
  12. 3tsp chilly powder
  13. 1 tsp. paprika
  14. 1 tsp. salt
  15. 1/2 tsp. freshly ground pepper
  16. Canola oil for frying
  17. 2 Tbs. chopped fresh flat-leaf parsley or spring onions


Directions:

  • Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
  • In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
  • Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
  • In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
  • Arrange all the pieces on a serving platter and serve warm or at room temperature, garnished with the chopped spring onions or parsley 

Tuesday, March 18, 2014

Pineapple PUdding/Sheera...


Pineapple pudding  is a popular wedding dessert in southern parts of India specially in my native 'Mangalore' and its one of my favourite dessert  too. Its very easy to make dessert specially during parties and festivals ...try this simple dessert and i am sure its going to impress your guests if served in fun and pretty party style with fresh pineapple slices;)


Ingredients:

  1. 1 cup – Bombay Rava/uppit soji
  2. 11/4 cup – Sugar
  3. 1 cup – Pineapple (chop into cubes)
  4. 3 cups – Water
  5. 1 tsp pineapple essence 
  6. 10 nos – Cashew nuts
  7. 1 or 2 pinch – Turmeric/yellow food color
  8. 1/4 cup – Ghee
  9. 1/2 cup Rice bran oil


Method:
  1. Heat 3 tbsp of ghee in a pan and fry the cashew nuts till golden brown and keep it aside. i
  2. In the same pan with leftover ghee roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn't get burnt. When done, switch off and remove from the stove.
  3. Take a hard bottomed pan add water, chopped pineapple and  bring it to boil.Then add sugar ,pineapple essence and yellow food color mix everything well, boil until sugar dissolves and you see the bubbles .
  4. Add fried rava little by little to the boiling water and keep stirring continuously in order to avoid lumps. Let it cook for few minutes  or until rava cooks on medium flame. Now add remaining ghee and keep stirring until it comes out clean from the pan.
  5. Switch off the stove and garnish with fried cashews nuts.
  6. Serve chilled
Tips and serving suggestions:

  • you can make this quick and easy pudding recipe with canned pineapple too.
  •  Omit rice bran oil and replace it with ghee if you are serving this at room temperature.
  • you can present it any number of ways and if  you really want your pudding to be on everyone's lips (spoken as well as eaten)you should display it in a way that draws the most attention.

Sunday, March 16, 2014

Mushroom-Baby corn Korma


Here is the way to whet your tastes with popular veggies of the season- cool effect and easily digestible... I am not a vegetarian but i do adore my vegetables particularly mushrooms and baby corns... Today i made this nawabi style mushroom-babycorn korma..the nawabs have gone,leaving a legacy of exquisite cuisine..this recipe given here will give their flavour.
Ingredients:
  1. 15 Button mushrooms,cut into half
  2. 15 baby corns/cut diagonally or into roundels 
  3. 2 tbsp butter
  4. 1tsp oil
  5. Salt to taste
For the Masala:
  1. 3 green cardamom
  2. 1 stick cinnamon
  3. 4-5 cloves
  4. 3 tbsp grated coconut
  5. 2 tsp poppy seed 
  6. 2 tbsp thick curd
For the main dish:
  1. 2 bay leaves
  2. 3 onions ( chopped)
  3. 3 tomatoes ( chopped)
  4. 1 tbsp Ginger-garlic paste 
  5. 2tbsp Ghee/clarified butter
  6. 1tsp Ginger ( chopped)
  7. 3tsp Kashmiri chilly powder
  8. 1/2tsp Turmeric powder
  9. 2tsp Garam masala
  10. 2tbsp raisins
  11. 10 cashew nuts
  12. 1 Green chillies (chopped)
  13. 2tsp Kasoori methi/dry fenugreek leaves
For garnishing:
Freshly chopped coriander leaves and fresh cream

Method:
  1. Take a pan and add some butter and oil and saute mushroom for a minutes and take it out.
  2. In the same pan stir fry mushroom till they are soft and cooked.Take it out on a plate.
  3. Grind all the masala ingredients to a smooth paste with very little water.
  4. Heat ghee in a pan,add bay leaves and fry onions till golden brown.add tomatoes,garlic and ginger paste.Cook till tomatoes are done.
  5. Add ground masala and saute well for a couple of minutes.
  6. Now add one bye one powdered spices,chilly powder,turmeric powder and garam masala,saute for 2 minutes,add green chilly,kasoori methi raisins and cashew nuts followed by baby corn  and mushrooms,add some water and cover and cook for 5-8 minutes till the gravy thickens.
  7. Garnish with coriander leaves and fresh cream and serve hot with roti or naan

Saturday, March 15, 2014

Indo-chinese style "Mushroom Soy Fry"..


Mushrooms! I’m doing a little happy dance in my head just thinking about them.I LOVE MUSHROOMS!! when i saw this recipe in one of my favourite  facebook goup  Amgele Randapakuda, posted by my blogger friend  Nandini Kini .This is simple battered deep fried mushrooms in Spicy hot sauce dominated by soy sauce. The battered mushroom almost tastes like squid rings..i hope you enjoy it too :)


Ingredients: 

For the marination

  1. 20 button mushrooms
  2. 1 tsp green chilli sauce or red chilly sauce
  3.  1 tsp kasuri methi
  4. 1 tsp ginger garlic paste
  5. 2 tsp soya sauce
  6. Salt to taste
For the batter:

  1. 1/2 cup corn flour
  2. 1/2 cup Maida
  3. 1/2tsp Pepper powder
  4. salt to taste
  5. Oil for frying

 For the sauce:

  1. 4 tsp oil
  2. 1 chopped onion
  3. 1 tsp chopped garlic
  4. 1 tsp chilli sauce
  5. 1 tsp pepper powder
  6. 2 tsp soy sauce
  7. 1 tsp tomato sauce
  8. 1/2 tsp vinegar
  9. 1tbsp cornflour
  10. 1 tsp kasuri methi/dry fenugreek leaves 
  11. 1/4 cup chopped spring onion


  • Marinate mushroom pieces with the marination ingredients and leave it for 15 -20 minutes.
  • Now prepare the batter by mixing both the flour with little water.
  • Heat oil in a deep pan and fry 7-8 mushroom at a time till crisp and keep aside.



Method:

  • In a pan heat oil  and saute chopped garlic and onion for 3 minutes.
  • Add kasoori methi and pepper powder,saute for a couple of seconds.
  • In abowl mix cornflour with  chilli sauce,soy sauce ,tomato sauce and add 1/4 cup water,salt to taste and give it a nice mix 
  • Add this mixture to the pan and let it boil for a couple of minutes or till the sauce thickens.
  • Put the fried mushrooms and stir well.
  • Garnish with spring onions and serve hot.

Friday, March 7, 2014

Malabar fish curry


Weekend special...Malabar fish curry with coconut milk and tempered with curry leaves and some green chillies .Its a mild yet very tasty fish curry which can be served with rice ,dosa,idiappam or bread.Using coconut oil will bring out the authentic flavour and aroma of this curry and Try adding lemon juice  to add an extra zing to your curry

Ingredients:

1/2 kg Red snapper Fish slices( can use king fish,mullet,trout.butter fish or pomfret)
1 tsp,crushed ginger
1 tsp ,crushed garlic
2 tomatoes,chopped
1 tsp coriander powder
2 tsp Red chilly powder
1/2 tsp pepper powder
1/4 tsp Turmeric powder
3 springs curry leaves
1 cup thick coconut milk( 1st extract)
2 cups thin coconut milk ( 2nd extract)
1 onion big or 10 sambar onions,finely sliced
2 green chillies ,chopped
2 tbsp coconut oil/veg oil



Method: 


  • Wash and clean the fish slices and marinate with 1/4 tsp turmeric and salt.Let it stand for 10-15 minutes.
  • Heat oil in a deep pan or clay pot add sliced onion,curry leaves,ginger and garlic,stir fry till onion changes to light pink colour.
  • Now add chilly powder,coriander powder,pepper powder,turmeric powder and stir for couple of seconds.
  • Add tomatoes and little salt and fry till the tomatoes are well cooked,soft and mushy.
  • Add in 2nd extract/thin coconut milk,when it comes to a boil,add marinated fish and little water,cook for8 -10 minutes on low flame.Gently shake the pan in between.
  • Finally add the thick coconut milk,mix by gently shaking the pan and cook for 4-5 minutes and switch off the flame.
  • Now take a tempering pan ,add 2tsp of coconut oil let it heat up,then add green chillies and remaining  curry leaves and temper the fish curry.
  • Serve hot 




Thursday, March 6, 2014

Nellikai/amla rasam



The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

 
Ingredients
  • 1/4 cup Toor dal
  • 5-6 Amla/Indian gooseberry
  • 3-4 Green chillies
For Tempering:
  • 1 pinch Hing/ asafoetida
  • 1/2tsp Mustard
  • 1/2 tsp Cumin/jeera
  • 2 springs of  Curry leaves
  • 1 Dry red chilly( cut into pieces)
  • 2 tsp Ghee
  • 1 tbsp Coriander leaves,chopped
Cooking Directions
  1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
  2. Deseed amla and grind with chillies to coarse paste
  3. Pressure cook dal in 2 cups of water with little turmeric and oil.
  4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
  5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
  6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
  7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)