Sunday, August 25, 2019

Kalathappam

A post after a long while… I would never complain as lack of time for not being active here as I believe everyone can make their own time for their priorities. The blog just came down in my priority list considering various other factors that popped up.


This recipe is a keeper and I had to save it somewhere. The books and papers are least referred nowadays and I had to have this in my own space. The trigger to prepare this was having this yummy snack from a friends and getting it right to perfection was all from the video blog of Veena.





Ingredients(Serves 8 - 10):

Jeerakashala Rice / Kaima rice  --  1 cup (You can also use ponni raw rice, but kaima is the best)
Cumin Seeds       --  ½ tsp
Cardamom          --  seeds from 2 pods
Cooked Rice       --  2 tbsp
Jaggery                --  250 - 350 gm (based on how sweet you need)
Water                    --  1 ½ cup
Coconut Oil         -- 4 - 5 tbsp
Sliced Coconut  -- 3 tbsp, thinly sliced
Shallots                -- 1, thinly sliced    
Baking Soda       -- ½ tsp
Salt                        -- As required





Preparation:

Soak rice for 4 - 5 hours or overnight.

Wash and drain the soaked rice. Add the cumin seeds, cardamom seeds, cooked rice and ½ cup water to the drained rice and grind it to a very fine mixture. Once it is done add another ½ cup of water to it and mix well.

Meanwhile, melt the jaggery in ½ cup of water. Once completely melted, strain the syrup into the prepared batter.

Add baking soda and salt to the batter and stir well.

In a small pan, add 1 - 2 tbsp of coconut oil and fry the sliced coconut and the shallots until golden brown. Strain and keep aside.

In a sauce pan heat the batter to luke warm temperature. Make sure the flame is medium - low and you keep stirring while heating the mixture. If not there are chances that the mixture gets cooked in the sauce pan. Keep it aside.

While heating the batter(depends on how much you can multi task) or after keeping the batter aside,  heat the pressure cooker on high flame. Once it is really HOT, add the left over coconut oil from frying the shallots and coconut and the remaining 3 tbsp of coconut oil. Swirl it well on the sides of the cooker to grease it well.

Add the batter to the HOT cooker. Top it with the fried coconut pieces and shallots.

Close the lid of the cooker with the washer on and no whistle / weight. Let it cook on high flame for 90 seconds and then quickly switch it to the lowest flame and let it cook for another 15 minutes.

Switch off the flame and move the cooker to a cool place. Let it stand for another 15 - 20 minutes and you can slowly take the appam out of the cooker.

The water to rice ratio is quite important to have the right consistency on the batter. I usually store my jaggery melted and strained. Hence I ground the rice mixture with ½ cup of water and mixed 1 cup of semi-thick(a little lighter than maple syrup consistency) jaggery syrup into it.

The type and size of the pressure cooker also matters. It is preferable to use a short aluminum cooker with a wide mouth, but it will still work on any. I used a 3 liter steel cooker. Using a steel cooker might burn the bottom of the appam slightly (as you can see in mine). I just slit that part off before eating and the remaining was still yummy :)



Recipe Courtesy: Veena's Curry World

Monday, April 10, 2017

Paneer Bhurji

Paneer Bhurji 1

Ingredients(Serves –4 ):

Paneer                          -- 250 gms
Onion                            -- ½ cup, finely chopped
Ginger Garlic Paste  -- 1 tsp
Green Chillies             -- 2
Tomato                         -- ¼ cup, chopped
Turmeric Powder     -- ¼ tsp
Garam Masala            -- ½ tsp
Cumin seeds               -- ¼ tsp
Coriander leaves      -- 1 - 2 sprigs
Oil                                   -- 1 tbsp
Salt                                 -- as required

Paneer Bhurji 3

Preparation :

If you are making paneer at home(refer here), you can avoid the steps of shaping it up. If using store brought paneer, grate it and keep aside.

Heat oil in a heavy bottomed pan, add the cumin seeds, chopped onions, green chillies and ginger garlic paste. Saute until the onions turn brown.

Add the tomatoes and saute until they turn mushy.

Add turmeric powder, garam masala powder and salt mix well. Saute until the raw smell goes off.

Add paneer and saute until the paneer blends into the masala.

Garnish with chopped coriander and serve hot.

Paneer Bhurji 2

Thursday, April 6, 2017

Egg Curry–Dhabha Style

Egg Curry - Dhabha Style 2

Ingredients (Serves 4):

Eggs                                --  4
Onions                           --  1 cup, finely chopped or 1 medium size
Ginger Garlic paste  --  1 tbsp
Turmeric powder     -- ½ tsp
Coriander                     --  2 tsp
Cumin powder            --  1 tsp
Black pepper powder --  ¼ tsp
Green chilly                 --  2
Bay leaf                          --  2
Cinnamon stick          --  1 inch stick
Cardamom                   --  1
Cumin seeds                --  1 tsp
Kashmiri chilly powder --  1 tsp + 1 tsp
Amchur powder        --  1 tsp
Garam masala             --  ½ tsp
Oil                                    --  2-3 tbsp
Salt                                  -- As required

Egg Curry - Dhabha Style 1
Preparation:

Boil the eggs until done, peel and then prick the boiled eggs with toothpick.

In a medium pan heat oil. Add the eggs and fry until it has a light golden layer. Drain and keep aside.

Into the same pan, add the bay leaf, cinnamon stick, cardamom and cumin seeds. Saute until they are done sizzling.
Now add 1 tsp of chilly powder. Saute for few seconds until it is dark, make sure it doesn't burn.

Now add the finely chopped onions and ginger garlic paste. Add salt and saute until the onion turns brown.

Egg Curry - Dhabha Style 4

When oil start separating from the onions, add turmeric powder, remaining chilly powder, coriander powder and cumin powder and combine.Add ¼ cup of water to prevent the masala from burning, if required. Saute until the masala is dry. Now add black pepper and slit green chilly, and give a nice mix.

Add the fried egg and 1 cup of water(preferably hot) and mix well. Let it come to a boil and simmer for few minutes, until the required gravy consistency is reached.

Add garam masala and amchur powder. Switch off the flame and keep the lid on for few minutes.

Egg Curry - Dhabha Style 3
Serve hot with rice / roti.

Recipe Courtesy: Dhabha Egg Curry

Wednesday, March 22, 2017

Nellikka Achar (Gooseberry Pickle)

Nellika Achaar 1

Ingredients:

Nellikka(Gooseberry) -- 500 gms / 25-30 nos
Garlic cloves                   -- 20 - 25
Mustard seeds                -- 2 tsp
Curry leaves                    -- 2 - 3 sprigs
Kashmiri chilly Powder -- 3 tbsp
Asafoetida                        -- ¼ tsp
Fenugreek powder        -- ¼ tsp
Vinegar                              -- 2 tbsp
Salt                                      -- As required
Gingelly oil                      -- 5 - 6 tbsp

Nellika Achaar 2

Preparation:

Heat oil in a pan and shallow fry the gooseberries and sliced garlic. Drain from oil and keep it aside.

In the same pan  add mustard seeds and let it splutter. Add the curry leaves and chilly powder and saute on a low flame for a minute.

Add salt and then the fried gooseberries and garlic. Mix well. Switch off the flame.

Add asafoetida ,fenugreek powder and vinegar. Mix well.

Let it cool and store in a clean and dry glass jar.

Nellika Achaar 3

Saturday, March 18, 2017

Chettinad Mutton Masala

Chettinad Mutton Masala 1

Ingredients (Serves 3 - 4):

Mutton                        --  ½ kg
Turmeric Powder   -- ½ tsp
Red Chilly Powder -- 2 tsp + 1 tsp
Coriander powder  -- 2 tsp
Ginger Garlic Paste -- ½ tsp + 1 tsp
Shallots                      -- 2 - 3 
Garlic                          -- 5 cloves
Onion                          -- 2 cups, finely chopped
Tomato                      -- 1 cup, finely chopped
Cloves                        -- 2
Cinnamon                -- 1 inch piece
Bay leaf                     -- 1
Fennel seeds          -- 2 tsp
Grated coconut    -- 2 tbsp
Poppy Seeds          -- 1 tsp
Curry leaves          -- 1 sprig
Salt                            -- to taste
Water                       -- 1-1½ cup
Oil                             -- 3 - 4 tbsp

Chettinad Mutton Masala 2
Preparation:

Clean and cut the mutton into small pieces. Marinate it with turmeric powder, 2 tsp red chilly powder, coriander powder. salt and ½ tsp ginger garlic paste. Keep it aside for 30 minutes.

Heat 1 - 2 tbsp of oil in a pressure cooker and add the marinated mutton. Saute for 2 minutes. Add the chopped shallots, chopped garlic and water. Mix well and let it cook for 2 - 3 whistles.

Meanwhile, grind the cloves, cinnamon, bay leaves, fennel seeds and poppy seeds into a fine powder. Then add the grated coconut and water and grind into a paste.

Heat oil in a heavy bottomed pan. Add chopped onion, 1 tsp ginger garlic paste and curry leaves. Saute until they are translucent. Add the chopped tomatoes and saute until they are mushy.

Add the grounded masala and 1 tsp red chilly powder and saute until oil separates.

Now add all the gravy from the cooked muttom pieces and mix well. Do a salt check and adjust if required. Keep stirring until the water evaporates and it results in a semi - thick masala. Add the cooked mutton pieces and mix well to let it have the masala coated. Now let it fry until the desired consistency.

Serve with rice / chapathi.

Chettinad Mutton Masala 3

You can also replace mutton with beef. I have tried it too.

Monday, March 13, 2017

Ginger Wine

Ginger Wine 2

Ingredients:

Ginger          -- 250 gm.
Sugar            -- 1 ¼kg
Dried Red chillies -- 10 - 12
Citric Acid  -- 2 tsp
Yeast            --  ¼ tsp
Water           --  3 liters

Ginger Wine 3

Preparation :

Grate the ginger. Add the sugar, ginger and chillies to the water and let it boil.
Reduce the flame and let it simmer for about 20 - 25 minutes. Keep it aside.

The next day, strain the wine into a big glass bottle / big glass vessel. The bottle should be clean and dry.

In ¼ cup of luke warm water, add yeast and a teaspoon of sugar and let it rise.

Add citric acid and the yeast to the bottle and mix.Leave for 3 days.

You will see sediments in the bottom, without shaking the bottle, transfer the wine into smaller bottles.

Serve chilled.

Ginger Wine 1

Monday, February 27, 2017

Egg Curry

Egg Curry 3

Ingredients(Serves 5-6):

Eggs                                          --    6, large
Finely Chopped Onions    --    3 cups, thinly sliced
Ginger                                      --    1 inch thick piece
Garlic                                       --    4 - 5 cloves
Green chillies                        --    3 -4
Tomato                                    --    1 cup, chopped
Turmeric powder                --    ½ tsp
Chilly powder                       --    2 -3 tbsp
Coriander powder               --    1 tsp
Cloves                                      --    5 - 6
Cinnamon                               --   2 inch piece
Fennel seeds                          --   1½ tsp
Shredded coconut               --  1 cup
Mustard seeds                       --  1 tsp
Curry leaves                           --   1 sprig
Red chillies                             --   1 - 2
Salt                                             --    to taste
Oil                                               --    2 tbsp + 2 tbsp, preferably coconut oil

Egg Curry 1

Preparation :

In a pan, boil water and once it starts boiling add the eggs and let it boil for 10 - 12 minutes. Transfer the eggs to cold water and once it is cool to touch, peel and keep it aside.

Grind / Crush the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.

Heat 2 tbsp oil in a heavy bottomed pan. Add the finely chopped onions, green chillies and curry leaves. Saute for 2 - 3 minutes. Add the powdered garam masala and crushed ginger garlic paste. Saute for 4 - 5 minutes. Then add the turmeric powder, chilly powder and coriander powder. Saute until the mixture turns dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
 
Grind the coconut and add to the mixture. Add water to adjust the gravy as required. Let it just come to a boil.

Make small slits on the boiled egg and add it to the gravy.

Switch off the flame and keep it on the stove with the lid on, for 10 - 15 minutes.

Heat the remaining oil in another pan. Add the mustard seeds and let it splutter. Then add the red chillies and the curry leaves. Pour this over the curry.

Serve hot. This goes well with appam, chapathi, pathiri, idyappam, rice etc.

Egg Curry 1