Daily Archives: August 23, 2014

Vegetable uthappam

Preparation Time : 20 minutes if dosa batter is ready in hand

Cooking Time : 2 1/2 minutes for each uthappam

Serving : 4 members

Description

Vegetable uthappam . Uthappam’s are made with dosa batter in a thick form , which is soft and spongy . Usually cooked on one side with a lid covered in low flame . So it has a crisp base and a soft top . You can turn over the uttappam and cook but I prefer the one side cooked uttappam . This dish is a fuss free one incase you have dosa batter ready at home . Takes little time to make and even less time to polish off with innovation . Home cooked food will never be monotonous ever again . As a kid when ever we were at a vegetarian restaurant to eat ,dad’s order would be onion uttappam . I used to hate it as my favourite used to be ghee roast . When I was newly married , my neighbour at moms place Chitra Akka had invited us for dinner to her place . She served us onion uttappam , very hesitantly started eating but to my surprise I loved it . She had made small palm size uttappam’s topped with finely chopped onions , a sprinkle of cumin seeds and chopped coriander leaves . Got the recipe from her immediately . Wanting more uttappam’s but shy as well ( the uttappam’s were small ) just had to gaze at them . Now the mighty uttappam is a staple at home , Topped with any thing of my choice according to my mood swing .

Ingredients

Ingredients	Quantity
Dosa batter	3 cups
Mixed vegetables (sweetcorn , baby corn , cabbage)	2 tablespoons each
Onion	1 finely chopped
Tomato	1 finely chopped
Carrot grated	3 tablespoons
Capsicum finely chopped	2 tablespoons
Green chillies	3 finely chopped
Coriander leaves	few chopped
Oil	1 teaspoon for each uthappam

Method

Grease your tawa with a little oil and rub it with half an onion. This is done to prevent the uthappam from sticking to the tawa.
Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Uthappam should be thick as seen in the picture below.
Drizzle a tsp of oil around the uthappam .Small holes will appear on the top as it gets cooked.
Uthappam is getting cooked Sprinkle the finely chopped vegetables evenly on the top and cover with a lid and cook for 2 minutes in medium heat .
After the base is cooked (it will become golden brown in colour) flip it over to the other side .
Now drizzle a little oil around the uthappam .Let the other side also get cooked for a minute . Incase you don’t want to flip over and cook . cook on one side covered with a lid in medium heat for 2 1/2 – 3 minutes .
Remove and Serve hot with any chutney of your choice and sambar.
You can add any toppings like grated cheese , grated beetroot, sprinkle of cumin seeds or iddli podi , onions alone , tomatoes alone , finely chopped mint leaves , grated paneer , I have just given a few examples, it is all left to your choice.
I usually top with left over veggies from lunch ( Poriyal , greens , pizza topping veggies or sautéed left over sand which veggies – here I have used sand which left over veggies )

Jackfruit cutlets

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Serving : 5 members

Description

Jackfruit cutlets . Had a huge jackfruit at home sent over by my hubby’s aunt . Ate a few , made jackfruit payasam and still some more left behind . The only dish I know to cook with ripe jackfruits is the payasam . Remembered jackfruit being high lighted with a couple of recipes in a magazine . Went through and came across a recipe . Sounded good , started of only towards the end .. Just before frying did I note that the original recipe demanded raw jackfruit . Having no other option other than to stick on to what ever I did . Just went ahead . Served it to hubby and was waiting for his verdict like a contestant in master chef before the judges . He had one and told nothing !!! Asked him how is the cutlet ? With a board smile he’s like “it’s different and tastes good “. I want to take some for my friend , so save 4 of these . . I was super excited about this star movement . My chance to taste and it was a marriage of sweet encroaching into savoury in one bite . It just melted away in my mouth . It is so simple to make and high on taste that these cutlets will sure be a permanent fixture on your party menu served as a starter And Sure will be a feisty contrast . A blunder turned into a wonder at home :-)))

Ingredients

Ingredients	Quantity
Ripe Jackfruit	125 grams peeled and chopped
Potatoes	2 big boiled and peeled
Paneer	50 grams grated
Bread slices	3
Coriander leaves	2 tablespoons chopped
Green chillies	2 chopped
Red chilli powder	1 teaspoon
Amchoor powder	1 teaspoon
Salt	to taste
Coriander seeds crushed	1 teaspoon
Ginger	1 teaspoon grated
Breadcrumbs	1 cup
Oil	4 tablespoons

Method

Mash potato and paneer together . Mix all the other ingredients except oil and breadcrumbs . mix well to get a dough consistency . Taste and adjust seasoning . Divide the mixture into equal lemon sized balls .
Roll the balls Over breadcrumbs . Flatten each ball in the shape of cutlets . Heat a non – stick pan with oil and shallow fry the cutlets in batches on low flame until golden and crisp on both sides .
( I just oil sprayed the pan and fried my cutlets ) Serve hot with any dip of your choice .you can make this cutlet with raw jackfruit -125 grams , peeled and cubed .
Pressure cook the raw jackfruit with enough water till tender for one whistle , drain and mash along with potato and paneer following the recipe above .

Chakkara manga

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serving : 3 – 4 members

Description

Chakkara manga . A recipe I got to know through a social network guild ( home chefs guild ) in which I am a member too . Should mention about this guild as its a great platform for food lovers like me to get to know and connect with more people of the same passion and interest With impressive knowledge and appreciation for food . I have made friends for keeps through home chefs guild with a couple of wonderful Colourful personalities . The best part is , this recipe is my best buddy sulus recipe Which was passed down to her from her grand mother . an authentic malabar dish . The little time we get to spend with each other in person or over the mobile , all we do is up date our selves with the happenings around us and just pour out the things that can be shared between friends . Where is the time for us to think or discuss about recipes and food ?? The home chefs guild has given us this great opportunity to show off our talents and exchange recipes . If not for the guild , chakkara manga recipe should have been a never known dish to me . I did save the recipe on my mobile as how sulu had posted it on the guild . Wanting to try it out , searched for the recipe but was not to be found . Could not call n find out as sulu was on a holiday abroad . Did post on the guild asking if anyone knew the recipe but didn’t help . Then i messaged sulus cousin brother riyaz babu . he did send me the recipe but after i finished cooking and cleaned the bowl into my tummy . Having no other option , had to assume the recipe by looking at the picture sulu had posted and made this dish . It was yum and I slurped away the entire bowl . It did indulge the inner child in me and took me strait to nostalgia of my childhood days eating mangos . This dish will be a hit with kids and adults alike . If you are not a fan of salty and sweet combination in a dish , beware as this dish is addictive . Was going through my saved notes in my mobile latter and found the recipe . Dum me :-)) I did make it the same way but added a few more ingredients than the original recipe . Waiting for sulus verdict on this dish with my fingers crossed .

Ingredients

Ingredients	Quantity
Ripe small mangoes	5 ( country mangoes )
Jaggery	1 cup
Water	2 cups
Thick coconut milk	1 cup
Salt	to taste
Green chilli	1 slit
Coconut oil	1 tablespoon
Mustard seeds	1/4 teaspoon
Fenugreek seeds	1/4 teaspoon
Whole red dry chillies	2 torn
Curry leaves	few

Method

Ripe small variety naadan mangoes,skin then cook them in jaggery syrup,with one green chilli.(jaggery syrup is jaggery.soaked in water and cooked till well dissolved and syrupy)
when mangoes are cooked,add a cup of thick coconut milk.Allow to simmer,not boil.temper in coconut oil,mustard seeds,fenugreek seeds,curry leaves,and whole red chillies tada.
This recipe is as and how sulu had messaged me . my version was the same , but I added chilli powder 1 teaspoon + cumin powder – 1/4 teaspoon + thin coconut milk -1 cup along with the jaggery syrup to boil the mangoes .Rest was same .
To season I didn’t add fenugreek seeds . ( not bad isn’t it …. But still waiting for sulus approval on the picture and taste . )

Kari podi roast

Preparation time : 20 minutes

Cooking Time : 30 – 35 minutes

Serving : 8 – 10 members

Description

Kari podi roast . Every year after eid ul azha our home is over loaded with mutton in the freezer and we end up experimenting in every possible way . This dish was such an experiment done by my mom after this eid ul azha that is a sensational recipe bursting with mouth watering flavours . served to us for lunch which took our table by a storm for all the meat lovers . ( except my veggie daughter :-)) ) The mutton was rightly spiced and roasted to perfection mildly crisp on the outside and a tender yielding inside with the coconut flavour coming through along with a feel of slow burn singing the sides of our tongue . The shredded meat broke the monotony of having bite size pieces of meat cooked and served as usual . This authentic voyage of flavours never ever fails , leaving enough for us to abandon our doubts .

Ingredients to pressure cook

Ingredients	Quantity
Bone less mutton	1 kg
Turmeric powder	1/2 teaspoon
Salt	to taste
Ginger	25 grams piece crushed
Garlic	7 flakes crushed
Water	just enough to cook the meat

Method to pressure cook

Mix all the above ingredients together and pressure cook until meat is cooked through and tender .
Drain and cool the cooked mutton pieces . reserve the stock .
Blitz the cooled mutton pieces in the food processor to get separate threads of meat ( mom did it in the ammi / sil patta by just smashing the meat pieces ) and set aside .

Ingredients to roast

Ingredients	Quantity
Cumin seeds	1 tablespoon
Dry red chillies	10
Coconut	1/2 a coconut grated
Coriander powder	4 teaspoons
Coconut oil	1 tablespoon

Method to roast

Heat 1/4 teaspoon of coconut oil and roast the cumin seeds + dry red chillies .
Once the dry red chillies has swollen , switch of the flame and add coriander powder .Mix well and set aside to cool .
Heat remaining coconut oil and roast the coconut to a golden brown colour and until a aroma arises .Remove and cool .
Mix the coconut with the other roasted ingredients and powder to a coarse powder and set aside .

Ingredients

Ingredients	Quantity
Coconut oil	3 tablespoons
Small onion	1 hand full chopped
Curry leaves	1 strand

How to proceed

Heat coconut oil in a large non – stick frying pan . Add the small onions , curry leaves and fry to golden brown .
Top with the roasted coarse coconut masala powder .Lower the heat add the mutton threads and sauté for 10 -15 minutes until well roasted .
Sprinkle the reserved stock once in 3 minutes so that the mutton does not dry and get rubbery .
Taste and adjust and serve hot as a side dish with rice or rotis .

Note

Make sure to roast the meat threads in low flame by sprinkling the stock every 3 minutes once .

Vellai kurma

Preparation Time : 15 minutes

Cooking Time : 40 minutes

Serving : 6 – 8 members

Description

Vellai kurma as we call it at home is an authentic korma of the ravuthar community mainly in coimbatore , palghat region . Made with rich ingredients but lightly spiced , flavoured and white in colour . The colour is , from where this korma gets its name vellai meaning white in Tamil . A dish i have grown up being fed and pampered with , That always brings a taste of happiness to me . This is My maternal grand mother , sabiya perimas recipe and is mainly made for VIP guests at home . My dads mom balkees perima hates this lightly spiced korma and I have memories of her grumbling about this korma when ever I ask her to make this for me . Guess her grumblings were because its my maternal grand mothers recipe more than she hating it . The rivalry between my grand mothers for their lovely grand children is another story :-)) . At home even I make this korma only when I have VIP guests or for both the Eids .last month when my maternal uncle shanu from bangalore came home to visit me , made this korma and he was like …” I literally for got this dish Akka ( :-)) yes , he is younger to me !!! ) you took me back in time ” and he enjoyed it . I was pleased that this cheery korma made my uncles meal a lot more memorable with its age old connection we share with it and I got to generously pamper his taste buds as my grand mother did to me .

Ingredients

Ingredients	Quantity
Mutton	1 kg
Green chillies	15 slit
Turmeric powder	2 pinches
Fennel powder	1 tablespoon
Lime juice	1/2 a lime
Onions	2 sliced thinly
Ginger garlic paste	1 teaspoon each
Tomato	1 very small , chopped
Cinnamon	1 inch piece
Clove	2
Cardamom	2
Salt	to taste
Ghee / oil	4 tablespoons ( ghee is used authentically )

Ingredients to grind

Ingredients	Quantity
Coconut grated	1/2 a coconut
Poppy seeds	2 tablespoons
Cashew nuts	1/2 hand

Grind together to a smooth paste.

Method

Ghee ghee in a pressure cooker . Add cinnamon , cloves and cardamom .
Once they crackle , add onions and fry to translucent and a pale pink colour .
Top with ginger and garlic paste . When light brown add mutton , turmeric powder , green chillies , tomato ,salt and fennel powder .
Saute for a few minutes until the mutton changes colour . Add water , enough to sink the meat .
Mix well and pressure cook until cooked through for about 5 whistles .To the boiled mutton add the ground coconut masala . Bring to boil .
Garnish with lime juice and chopped coriander leaves .Taste and adjust .
The consistency should be semi thick and flowing . Serve hot with parota , iddiappam , appam , idli , dosa . Anything and every thing .

Note

Can do the same with chicken , and can add potatoes along with the mutton and chicken .Vegetarians can do the same with potatoes alone

Mutton keema with spinach

Preparation time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

Mutton keema with spinach . Usually I make mutton or chicken keema with fenugreek leaves and make a gravy . once while watching the telly saw celebrity chef anjum anand of Britain making a gravy based with spinach gravy and chicken . Liked the idea of this home style recipe in a frill – free way . but was not sure if the gravy part would be approved at home so I followed her recipe but used chopped spinach instead of the spinach purée and substituted chicken pieces with mutton mince ( keema ) . The dollop of butter added to garnish just perks up the dish and the aroma is breath taking . Served this gravy with pulkas for dinner and was an instant hit . Added another new dish to my regulars at home that has a fine balance of sustainability and authenticity to it .

Ingredients

Ingredients	Quantity
fresh washed and chopped spinach	1 1/2 cups
Mutton mince ( keema )	1/4 kg
Medium onions	3 chopped
garlic	1 tablespoon minced
Medium ripe tomato	1 chopped and blitzed to a coarse paste
green chilies	2 chopped
ginger grated	1 tablespoon
coriander powder	2 teaspoons
red chili powder	1/4 teaspoon
turmeric powder	1/4 teaspoon
garam masala	1/4 teaspoon
ground black pepper	1/4 teaspoon
Bay leaves	2
oil	3 tablespoons
salt	to taste
coriander leaves	2 tablespoons chopped
melted butter	1 teaspoon
water	1 cup

Method

Heat oil in a nonstick frying pan or in a pressure cooker .add minced onion , garlic , bay-leaf and sauté, while periodically stirring.
Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly and gets a light brown colour .
Add coriander powder, red chilli powder, turmeric powder and mix with the onions and fry for few seconds.top with ginger , and green chillies . sauté for a few seconds .
Add tomato puree , turn the heat high for 2 to 3 minutes, so that water evaporates quickly, and then turn the heat down. Keep stirring the masala frequently.In about 5 to 6 minutes tomato puree and onion will blend together.
Once all the water has evaporated and you see the oil in the pan that means masala is done. Add the minced mutton with salt to taste and sauté until the colour of the mince changes .
Add 1 cup of water and cook until the mince is cooked through . ( If using pressure cooker , cook the mince for 2 to 3 whistles ) .
Add the fresh chopped spinach and cook on low heat until the spinach is cooked and oil separates letting all the flavours infuse together and gets to a semi thick gravy consistency .
Garnish with chopped coriander leaves , ground pepper powder , garam masala powder and butter . Serve hot with any roti of your choice or as a side dish with rice .

Note

Can use chicken keema , mutton pieces and chicken pieces instead of mutton mince .

Kaaei charu

Preparation Time : 30 minutes

Cooking Time : 45 – 50 minutes

Serving : 6 – 8 members

Description

Kaaei charu , an authentic dish very own to the ravuthar ( Tamil Muslim ) community of Coimbatore / Palghat region . A very rustic tangy one pot curry made with mutton and veggies all together in one dish . The veggies used in this curry are fresh local produce of Coimbatore / Palghat region . Every Muslim house hold has their own version of this dish with slight changes . This recipe is my grand mothers ( dads mom – balkees perima ) . She always used to make it in fire wood stove with her six daughters and four daughter – in – laws helping her around . After all food is glue that binds our family . Quality time for the aadhi clang ( our family name ) women means cooking together . While slicing the onions , grinding masalas and washing the meat … You can hear stories being gossiped and swapped about near and far relatives . These sort of every day preparations really interest me a lot . From my maternal grand mother sabiya perima in Palghat , I learnt a lot of these every day recipes and in Coimbatore where my fathers mother lived , I gorged on to what ever she made . Once i was married of to tirunelveli … kaaei charu became an forgotten dish as at hubbys place this dish does not exist . After decades I got to place a warm mouth full of thenga choru and Kaaei charu in my mouth . i tasted the warmth of balkees perima , felt my heart pound and my eyes welled up with memories soaking in the wealth of emotion coursing through me as she is no more . Dads mom never ever shared her recipes . This particular recipe some how mom learnt it from her mother – in – law and I learnt it from my mom . I am happy that this authentic home style family heirloom recipe has been recorded for three generations and would make sure I pass it on to my daughter and daughter – in – law Insha Allah …..

Ingredients

Ingredients	Quantity
Mutton	1 kg , ( with bones and fat on the meat pieces )
Tomato	1 big chopped
Garlic	4 cloves
Small onion	6 to 8
Raw bananas	2 peeled and cut into 4 pieces
White pumpkin	1/4 slice of one big pumpkin , cut into cubes
Drum stick	1 big , cut into finger size
Mango	1 cut with the skins . cut cheeks and leave the seed as it is
Brinjal	5 each cut into 4 pieces
Coriander powder	5 tablespoons
Rad Chilli powder	3 tablespoons
Turmeric powder	a pinch
Tamarind	lime size soaked in one cup water and drained
Salt	to taste
Coconut oil	5 tablespoons
Fenugreek seeds	1/4 teaspoon
Mustard seeds	1 teaspoon
Cumin seeds	1 teaspoon
Curry leaves	1 strand

Method

Grind coriander powder , red chilli powder and turmeric powder to a very smooth paste and set aside . Heat a heavy bottomed vessel with coconut oil .
Add fenugreek seeds and mustard seeds. Once they crackle top with cumin seeds , curry leaves the whole strand with the stem ( that’s how my grand mother used to use ) , onion and garlic .
Once the garlic is light brown add the ground masala paste .Sauté for a few minutes . Add the cleaned mutton and chopped tomato . Sauté until the colour of the mutton changes .
Pour enough water to cover the meat and cook until the meat is 3/4 cooked . Now add the chopped white pumpkin , raw bananas and mango pieces along with tamarind water .
Mix well and cook on medium heat until these vegetables are cooked to 3/4 . Add brinjal and drum sticks .Cook future until all the vegetables and the mutton is cooked .
The consistency of the gravy must be semi thick . Simmer and let the oil separate .Remove from heat and serve hot with white boiled rice or thanga choru ( rice cooked in coconut milk ) .

Note

Make sure all the veggies in the curry are cooked and in its shape and does not get soggy and mix with the curry .
You can pressure cook the mutton following the same recipe for two whistles and then add the veggies and cook without the whistle .
This way you save a lot of time but taste does differ .This is a very tangy dish . If you don’t have a liking towards tangy things , this curry is not for you .