Posts by OCS | Saute Fry N Bake

Pilachappam

Preparation Time : 20 minutes

Cooking Time : 1-2 minutes for each pilachappam

Serving : 3-4 members

Description

Every time there’s a wedding in the family , we get to know new set of people , new customs , new slang of the same language that you talk every day to food habits for sure . I make sure to ask and take note of the new authentic recipes from the newly wedded bride after a while when I get comfortable with the individual. This recipe is one such that I took note from hubby dear’s first cousin sister fathima , who was married off to a place called trichy in Tamil Nadu . Her in- laws native is a coastal Muslim village called amma pattinam where fish is the most popular main dish . I did take note of a few more recipes from her and was amazed that the use of tomatoes are nil in all the recipes but each recipe does have a natural tang to it some how . The magic of authentic recipes sure does amaze you like always . This dish is basically a prawn pan cake that is had as it is with no dips or curries , mainly for breakfast . These time – tested, treasured family recipes are an introduction to the distinctive traditional cuisine from our ancestors that gives us a opportunity to learn and try these age old ancient recipes that have been handed down from one generation to the next . I hope that this cherished family recipe of hubby dear’s cousin will continue to be enjoyed by you all and the future generations.

Ingredients

Ingredients	Quantity
Small prawns cleaned	1/4 kg
Rice flour / iddiappam flour	1 cup
Eggs	3
Thick coconut milk first extract	1 cup
Thin coconut milk second extract	1 cup
Small onions	1/4 kg chopped
Green chilly	2 chopped
Salt	to taste
Curry leaves	6 chopped
Cumin powder	1 1/2 tablespoons
Fennel seed powder / perumjeeragam powder	1 1/2 tablespoons
Turmeric powder	1/4 teaspoon
Soda salt	a pinch
Ghee or oil	little to drizzle around each pilachappam

Method

Mix small onions , green chillies , curry leaves , cleaned prawns , cumin powder , fennel powder , salt to taste and thin coconut milk second extract together .
Bring to boil and cook the prawns to well done and gets to a gravy consistency masala . Remove from heat and cool completely. Mix rice flour , eggs , thick coconut milk first extract , soda salt , cooled prawn gravy together to get a dosa batter consistency batter .
Taste and adjust seasoning . Heat a griddle/ dosa pan ( I used my non – stick small pancake griddle ) grease with ghee or oil . Pour around one big ladle of batter over the hot griddle to a small round shape .
Drizzle ghee or oil around and cook until you see bubbles on top .Takes around 50 seconds to a minute . Turn over and cook for 30 seconds . Remove and serve hot as it is with no dips or curries .

Avocado hummus

Preparation Time : 5-8 minutes

Cooking Time : nil

Serving : 4 members

Description

Avocado was one ingredient that I used to wonder as to what is this when ever seen in magazines and recipes ?? A fruit or a vegetable ?? How will it taste to a million doubts in mind . Not knowing that it was the same fruit that I buy on my every visit to Kodaikanal but known as butter fruit locally . All I used to do was add sugar and blend it with chilled water and serve it as a fresh fruit juice . Once when watching the telly about a Mexican food show , I took note of the seed and it was similar to the butter fruit seed . Those days of no google where we had to assume and get things right let me to come to a conclusion of both the fruits are the same . Latter when I had access to the world wide net , did check and confirmed my doubt . For all the lost time , now the avocado is available locally at my place and now sky is the limit to play around it with a bit of innovation. Like wise , this was one try with a twist of replacing boiled chick peas with avocado pulp as a healthy alternative . Now this is served at home both as a daily fare and as part of festive occasions. The beauty of this dish lies in the fact that there is no cooking over the stove top , simple recipe to follow , big on flavours , it’s yum , creamy and can be done at the last minute that’s low on effort . Pressed for time ? Don’t fret , this recipe will have you out of the kitchen in a jiffy .

Ingredients

Ingredients	Quantity
Ripe avocados/ butter fruit	2 cups flesh alone
tahini paste	2 tablespoons ( roasted saseme paste 1/2 cup ground with 1/4 cup olive oil together to a smooth paste is tahini paste )
garlic	2 pods
lime	½ nos
olive oil	2 table spoons
salt	to taste
cumin powder	1/2 teaspoon
chilli flakes	1/4 teaspoon

Method

Grind avocado flesh tahini paste , garlic and olive oil together to a smooth , thick , creamy paste .
Add salt to taste and lime juice . Mix well . Taste and adjust .
In a shallow plate , spread the hummus . Top with cumin powder and chilli flakes .
Make a dent in the Center and pour some olive oil . Top with a spring of coriander leaf . serve with vegetable sticks , pita bread or normal toasted bread sticks .
I use vegetables like carrot , celery sticks , capsicums , cucumbers ……..

Unda puttu

Preparation Time : 40-45 minutes

Cooking Time : 40 minutes

Serving : 5-6 members

Description

The first year of my food blogging and I made sure to avoid deep fried treats for Iftar while breaking my fast . The little successful recipes I came up with was shared to you all . In one such post , a fellow sauté, fry n bake member suggested an authentic malabar kannur dish known as unda puttu . The first time that I got to know about this dish . Got to know more about this dish in the following few months when a fellow foodie friend of mine ameera safi posted images with the recipe . Saved the recipe ( all credits to her for this recipe as I have made no changes at all ) and waited the following year’s holy month of Ramadan to try this wicked treat . Gave a try and it was sublime with brownie points of being steamed not deep fried . The absolute winning dish just vanished away in seconds from the table . The main secret benefit Being the left over prawn filling was served as a side along the main course meal . Delighted me as one recipe being used in two different avatars . Well that’s the magic of authentic recipes from fantastic food destinations.

Filling ingredients

ingredients	Quantity
Small prawns	1 cup cleaned
Onion	3 chopped
Green chillies	4 chopped
Garlic	6 cloves chopped
Ginger	1 inch piece chopped
Coriander leaves	2 tablespoons chopped
Tomato	2 chopped
Curry leaves	few chopped
Red chilli powder	1 teaspoon
Coriander powder	1 teaspoon
Turmeric powder	1/2 teaspoon
Garam masala powder	1/2 teaspoon
Coconut oil	2 tablespoons
Salt	to taste

Method for filling

Marinate cleaned prawns in 1/2 teaspoon chilli powder , 1/4 teaspoon turmeric powder and salt to taste for 15 minutes .
Cook the prawns with little water until the water drains and the prawns are cooked through . Heat coconut oil , sauté onion to brown .
Add tomato , green chillies , garam masala powder , coriander powder , red chilli powder and turmeric powder and mix well .
Top with ginger , garlic , curry leaves ,coriander leaves and salt to taste . Mix well .
Add the cooked prawns and stir well . Cook over low heat for 5-6 minutes letting the flavours infuse together

Remove from flame and cool completely .
Ingredients for cover

Ingredients	Quantity
Rice flour / iddiappam flour	3 cups
Fennel seeds powder	1 teaspoon
Coconut grated white part alone	2 cups
Hot boiling water	3 cups
Salt	to taste

Method for cover

Mix rice flour , fennel seed powder and salt together .
Add hot boiling water and knead to a dough using a wooden spoon first to get it together .
Quite a difficult task but just dip your hands into a bowl of cold water once in a while in between while kneading the hot dough .Then by hands when hot itself .

How to proceed

Make lemon sized with the rice flour dough . Make small Palm sized discs with oil greased hands .
Bring the edges of the rice flour disc towards the middle and roll into a ball .
Do the same with all the dough and prawn filling . Roll each prawn filled ball over grated coconut .
Steam in an idli cooker or any vessel of your convenience for 15 – 20 minutes . Serve hot . Place one tablespoon of cooled prawn filling in the middle .

Barbecued chicken kandhari

Preparation Time : 20 minutes + 5 hours or over night marination .

Cooking Time : 15 minutes

Serving : 5 members

Description

The talk about a fruit in a savoury dish and I can’t help but frown . The thought of adding a fruit ( except tomatoes for sure ) to a savoury dish is far from the likes of me . So I never ever attempt doing such things as it does not sit well on my tongue . Me thinks every thing has its own place . End of the matter !!!!!! But I was put to shame for doing so until I tried this recipe that uses pomegranate juice for marinating the chicken pieces . The pomegranate juice gave a slight tangy , sweetness with its ruby red colour sure did add some chutzpah to the dish . This was a genius idea , opening my mind to many interesting options apart from the regular staples used . This yummy experiment has already found its biggest fan in me hooked . Not so long ago , I was put off by the same idea of adding fruits to a savoury dish but now I am addicted . A smart way to improve your kitchen skills is to seriously push away all the likes and don’t likes out of your head and experiment all the way saving the good and forgetting the not so good . A lesson learnt for life .

Ingredients

Ingredients	Quantity
Boneless chicken	600 grams cut into cubes
Black cumin seeds	2/3 teaspoons
Black pepper crushed	1 1/3 teaspoon
Butter for basting	2 2/3 tablespoons
Double cream	7 1/3 tablespoons
Garam masala	2 teaspoons
Garlic and ginger paste	2 2/3 tablespoons each
Lemon juice	2 2/3 tablespoons
Pomegranate juice	2 2/3 tablespoons
Red chilli powder	2 1/2 teaspoons
Saffron	a pinch
Salt	to taste
Hung Curd	1 1/2 cup

Method

Mix red chilli powder , lemon juice and pomegranate juice together . Rub over the chicken pieces evenly .
marinate for two hours in the refrigerator .
Whisk hung curd . Add ginger and garlic paste , cumin , cream , salt , saffron , black pepper and garam masala together .
Marinate the chicken in this mixture and refrigerate for 3 hours or over night .
Place the marinated chicken out side to bring it to room temperature . preheat the oven to 175 degree Celsius .
Skewer the chicken pieces with a gap of 1 cm between each piece . Bake in the oven for ten minutes
Remove from oven, baste with butter and roast again for 4-5 minutes .
Remove the chicken from the skewers to a serving platter , sprinkle with chaat masala powder and a squeeze of lime , along side of a fresh salad of choice and roasted pepper paped .

Lucknowy shahi vegetables korma

Preparation Time : 20 minutes

Cooking Time : 15- 20 minutes

Serving : 4 members

Description

I think veggies are boring .. ( no offense to anyone here please ) but this knock out recipe did make me eat my words … Literally as to me veggies often take a back seat while creating dishes . complains keep pouring in at home saying that I always end up making the usual when it comes to vegetarian dishes . So I used an interesting technique for a delightful twist of substituting vegetables instead of mutton in a lucknowy recipe that I came across . The subtle creamy curry did pair well with the mixed veggies that elevated the dish to another level that was highly appreciated by my entire family and guaranteed me to relish my veggies like never before . So peeps veg with an edge like never before with this recipe .

Ingredients to grind

Ingredients	Quantity
Cumin seeds	1/2 teaspoon
Fennel seeds	1/2 teaspoon
Green chillies	4 to 5 depending to taste
Coriander powder	1 teaspoon
Cinnamon	1/4 inch stick
Green cardamom	1
Cashew nuts	10

Other ingredients

ingredients	Quantity
Mixed vegetables	3 cups ( carrots , beans , cauliflower, green peas , capsicum , cabbage ) cut into bite size cubes
Onion	1 big sliced
Bay leaf	1
Cloves	2
Ginger , garlic paste	1/2 teaspoon each
Thick Curd beaten	1/4 cup
Turmeric powder	a pinch
Oil	2 tablespoons
Lime juice	1/4 teaspoon
Salt	to taste
Coriander leaves	to garnish

Method

Grind all the ingredients mentioned to grind together to a smooth paste adding little water .
Heat oil in a pressure cooker . Add bay leaf and cloves . Once they crackle , top with onions and fry to a golden colour .
Add ginger garlic paste and fry to crisp . Then add the vegetables , turmeric powder and salt to taste along with beaten thick curd and sauté for a minute or two on medium heat until the vegetables loose its firmness .
Add the ground masala and sauté until oil floats on top making sure the bottom does not get burnt . Add water just enough to cover the vegetables. Mix well and pressure cook for one whistle.
Add lime juice . Mix well and bring to boil . Taste and adjust seasoning. Garnish with chopped coriander leaves. Serve hot with roti , phulkas , chapathis , pulaos or plain rice .

Thenga choru / coconut milk rice

Preparation Time : 20 minutes

Cooking Time : 25-30 minutes

Serving : 2 members

Description

The first food item other than biriyani and ghee rice that comes to any true blue ravuthar house hold menu to entertain guests and loved ones would be thenga choru which is a rice based dish where rice is cooked in coconut milk and flavoured with spices by tempering in coconut oil . This aromatic rice is served with a non vegetarian curry made with mutton , chicken , fish or dried fish . Each house hold has its own variation of this same recipe . This recipe is from my mothers place , that is very different from the thenga choru made at my in – laws place . This dish sure does smell of deliciousness when ever served the same way and travels across the dining table which lingers with in you until the next time . All my memories of this dish is having it with my aunts and cousins , where from spicy stories to sweet small bites from the past to plans of the future were discussed bringing every one and everything together through food . This has now led me to celebrate ravuthar communities rich cultural and food in equal measures.

Ingredients

Ingredients	Quantity
Rice ( par boiled rice / pulungal arisi)	200 grams
Cinnamon	1 inch piece
Cloves	4
Fenugreek seeds	1/4 teaspoon
Green chillies	2 slit
Small onions	one hand chopped
Garlic	4 chopped + 4 whole peeled
Water	200 ml
Coconut milk	300 ml
Salt	to taste
Coconut oil	5 tablespoons

Method

Hear coconut oil in a pressure cooker . Add cinnamon , cloves , fenugreek seeds , small onion chopped and whole peeled garlic . Sauté until the fenugreek seeds crackle and the onions get to a pale pink colour .
pour water , coconut milk , salt and green chillies . Do not let the coconut milk and water boil but once it’s hot enough and heated up add washed rice .
Mix well . close the pressure cooker and cook for 3 whistle. Switch off the heat and wait for the whistle sound to subside . Open and serve hot with any non – vegetarian curry .

Notes

Here are a few non – vegetarian curries that this thenga choru can be served with . Click the links below for the recipes .

Salna ( can be made with mutton also )

http://www.sautefrynbake.com/category/authentic-dishes/chicken-salna/

Kaaei charu

http://www.sautefrynbake.com/category/authentic-dishes/kaaei-charu/

Red hot fish curry

http://www.sautefrynbake.com/category/non-vegetarian/red-hot-fish-curry/

This is a chutney that is served only with the mutton and chicken curries . Helps you gobble up more rice for sure .

Puli chutney

http://www.sautefrynbake.com/category/authentic-dishes/puli-chutney/

Paan mousse

Preparation Time : 35 minutes + 2 hours to soak the basil seeds

Cooking Time : 30 seconds + setting time in the refrigerator.

Serving : 4-5 members

Description

Came across a new recipe of a welcome drink made with betel leaves and was awe struck with the totally innovative idea of using betel leaves in a new avatar . Me not wanting to repeat the same just borrowed the idea and tweaked it to a mousse instead . All the way tasting every bit of the mousse a million times as I felt the task to be very tricky as the betel leaf flavour has to be felt but not over powering at the same time . Finally got the spot on taste but the mousse looked so plain so had to add some colour to bring the pop out . Mixed soaked basil leaves , gulkand , rose milk syrup together and topped it . Wolla .. Looked appealing to the eyes as well now . Served it as a finale dessert after a fishy feast to hubby dears niece Zenofer and was waiting for her verdict . She did find it difficult to trace the right flavour but liked it so much that , she had a second helping . I was confident about my boys liking because as a kid he used to like paan so much that when asked what do you want to become when you grow up ? His answer was to own a paan factory .crazy little minds . I was totally flattered with what the humble betel leaf that relates to our grand parents and weddings usually could be show cased in such a posh elite way . So it’s good to go wild with flavor combos once in a while breaking the myth of regularity.

Ingredients

Ingredients	Quantity
betel leaves/paan	15 ground , gives approx ⅓ or ½ cup of puree.
Whipped cream	4 cups
Condensed milk	1 cup or more to taste
Gelatine	2 tablespoons
Water	4 tablespoons

Topping ingredients

ingredients	Quantity
basil seeds/sabza	3 tablespoons, soaked in enough water for 2 hours .
rose milk syrup or rooh afza	1/4 cup
gulkand	1/4 cup
2 to 3 tbsp of chopped dry fruits	few ( I didn't use as I don't like nuts )
To decorate	few small betel leaves whole

Method

soak gelatine in 4 tablespoons of water in a microwave safe small bowl for five minutes .
Rinse the betel leaves well in water. In a small blender, puree the betel leaves with little water.
whip the whipped cream to soft peaks .
microwave the soaked gelatine for 30 seconds to dissolve . Cool to room temperature.
mix puréed betel leaves , condensed milk together . Take around 1/4 cup of the whipped cream and mix it with the betel leaf + condensed milk purée .
Then pour over the remaining whipped cream and mix gently .Add the dissolved gelatine and mix well .pour into desired pudding bowl or glasses to 3/4 th full .
Place a small betel leaf into each glass with the pointy end of the leaf facing up wards ( if using a big pudding bowl arrange the betel leaves all around the bowl ) .
place in the refrigerator to set for one hour or more.mix together all the ingredients mentioned for topping except for nuts and dry fruits and place in the refrigerator to chill .
just before serving , pour about 2-3 tablespoons of topping mix over each set paan mousse . Garnish with dry fruits and nuts . Serve chilled .

Ennai kovakkai/ tindora/ ivy guard

Preparation Time : 30 minutes

Cooking Time : 30-40 minutes

Serving : 5-6 members

Description

Any interesting recipe to idea I get to know or come across , my mind automatically goes towards a non – vegetarian protein version to give my twist to it and experiment. So for a change wanted to think out of the box yearning for a lighter alternative and went ahead with these ivy guards that I usually make a simple sautéed side dish with . Not wanting to spend much time in the kitchen as well , settled with a regular recipe of ennai katharikai ( brinjal ) which is an integral part of a ravuthar Muslim wedding , reception or any gathering served as a side for biriyani . Here I have substituted brinjals with ivy guards as the twist . The look made me instantly averse to its colour ,refusing to eat it . But when heated my nose decided otherwise . The marriage of hot ,tangy and sweetness sure did tickle my taste buds . Simplicity is key for this dish with old school rustic style of slow cooking . Chances of sampling this dish outside a ravuthar home or wedding are rare . So gear up to celebrate this rare ravuthar dish at your home kitchen that doesn’t take much skill or any special equipment to pull off .

Ingredients

Ingredients	Quantity
Kovakkai / tindora/ ivy guard	1/2 kg , ( cut the into four with the other end intact ),
Small onions whole	1 1/2 hand full
Garlic flakes	one hand full
Gingely oil	1 cup ,
Mustard seeds	2 teaspoon
Curry leaves	few
Sambhar powder	3 tablespoons full
Asafoetida	1/4 teaspoon
Tomato	chopped
Tamarind pulp	1/2 cup
Salt	to taste
White Sesame seeds	1 teaspoon
Roasted peanuts	1 teaspoon crushed
Jaggery	2 teaspoons

Method

Heat oil in a non stick kadai , add mustard seeds and curry leaves . Once they crackle , top with asafoetida ,
whole onions and garlic . Sauté for a 2 minutes . Add the kovakkai / tindora/ ivy guards and sauté in medium heat for 15 minutes till the colour of the ivy guards change and looses its stiffness .
Add tomato , salt and sambhar powder . Sauté till the tomatoes lets out its juices . Add 2 cups of water and bring to boil . When the ivy guards are 3/4 cooked , add the tamarind pulp .
Toss well and cook until ivy guards are cooked through and gets to a thick gravy coated with the ivy guards . Add jaggery , sesame seeds and crushed peanuts . Toss well . Simmer till oil separates .
Taste and adjust seasoning . Should taste tangy with the sweetness coming through . Serve hot .

Notes

I have used torn dry red chillies here while tempering . It’s optional .

Deconstructed trifle pudding

Preparation Time : 40 minutes

Cooking Time : 10 -12 minutes + setting time in the refrigerator.

Serving : 8-10 members

Description

At times when you get to see jaw dropping good images of food in magazines and go head over heels thinking about the taste to the recipe or how was this put up together . I hope you all can relate to what I am meaning to say , yeah like wise … This was one such dessert that I could not take my eyes away from BBC GOOD FOOD INDIA magazine on its front cover . Immediately went strait to the recipe in the magazine and it seemed to be so very simple but assembled in a genius innovative way that will make you a star chef even if it’s your first try . Made this dessert tweaking it a bit to my comfort level and available ingredients at home for a feast gathering where this was the finale dessert . Every one was awe struck with the first look of this dessert as i was . The first spoon in their mouth full and I knew by reading all their faces that their taste buds are being pampered generously . My first mouth full and it hit me with nostalgic taste of my moms trifle pudding that reminds me of my lazy summer vacations and days filled with delicious food . This is just a posh version of the mighty usual trifle pudding that we have all been having for ages . Make your own twist to the recipe and fill your hearts with your own stories to feel the sense and comfort of sharing with family and friends creating memories that will come back to you every time you cook , see or eat it .

Ingredients

Ingredients	Quantity
Strawberry jelly	270 grams
Strawberries	400 grams , halved and hulled
Milk	200 ml for custard
Ready made Swiss rolls	180 grams sliced to one inch thick pieces ( any flavour , I used vanilla )
White chocolate	100 grams chopped
Double cream	200 ml for custard
Vanilla flavoured custard powder	1/4 cup
Vanilla essence	1 teaspoon + 1/4 teaspoon for whipped cream
Icing sugar	6 tablespoons or to taste for whipped cream
Sugar	100 grams for custard
Whipped cream	90 ml

Method

Make the jelly following the packet instructions . Leave until the liquid starts to thicken .
Place half the strawberries in the bottom of a wide , shallow pudding dish . Pour the jelly over and refrigerate to set according to packet instructions.
Heat 200 ml of milk and 200 ml double cream in a heavy bottomed pan . Mix custard powder with little water and dilute it with no lumps . Bring the milk and cream to boil , simmer the flame and add the diluted custard powder mixture . Keep stirring to get a thick gooey mass of custard that coats the back of a wooden spoon .
Add vanilla essence and sugar . mix well . Remove from heat and add the chopped white chocolate . Mix well and cool .
Take the set jelly out of the refrigerator. Line the out side of the pudding dish with Swiss roll slices , making sure the slices are all facing the same way so it looks neat . Place a layer of Swiss roll on top of the set jelly . Pour the cooled custard into the middle and chill for another one hour or more to set .
Gently whip the whipped cream to stiff adding icing sugar and vanilla essence . Spoon the whipped cream over the set custard and decorate with the remaining strawberries .
serve chilled .

Notes

Can use any fruit of the season instead of strawberries or mixed fruits will also do .
Can use any flavoured jelly . Get experimental using four different coloured and flavoured jelly to set to thin layers in the bottom for a rainbow trifle effect .

Tropical glass noodles salad

Preparation Time : 30 minutes

Cooking Time : nil

Serving : 3-4 members

Description

salads by itself is a real difficult task for me to pull of and to add to this challenge having to come up with a salad that’s apt for a Chinese meal with Asian flavours was like welcoming me to a new adventure . First had to come up with ingredients from my pantry that can be used for the salad . Found a packet of glass noodles and made up my mind to run my imagination of flavours and play around it . Well Chinese food usually has a very dominating strong factor of sweet , hot , spicy and sourness to it . So had to keep in mind about all these when deciding for the salad dressing . Came up with a unique dressing and tossed the salad . Tasted and there were two elements missing , sourness and a crunch . So added raw mango for the sourness and walnuts ( wanted to use peanuts but as I was out of stock had to settle with walnuts ) for crunch . Mixed and tasted and worked well. This was not an obvious marriage of ingredients but one that’s simple and exceptionally good . I loved the challenge of bringing together familiar every day ingredients in an unfamiliar yet incredible way where every one at home unanimously agreed for this one time .

Ingredients

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Ingredients Dressing

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Method

Mix the yellow , red and green bell pepper strips with grated raw mango , walnuts crushed , basil and glass noodles . Toss well .
Mix all the ingredients together for the dressing and whisk well until Palm sugar dissolves and gets to a pale brown colour .
Taste and adjust seasoning .
Toss the mixed salad ingredients with the dressing and chill in the fridge for 20- 30 minutes allowing the flavours to infuse well .
Serve cold as it is .

Notes

This salad must be made just before 40 minutes to one hours time before serving as the coconut water in the dressing gets stale if kept out for a long time .
Make sure to finish off the salad on the table with no left overs as it can not be saved for later as well .