Nadan Mathi Curry | Kerala Sardine Curry

Nadan Mathi Curry

Spicy and delicious Kerala style Sardine curry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Sardines /Mathi - 500 gms
2. Mustard seeds - 1/4 tsp
3. Ginger,crushed - 1.5" piece
4. Garlic,sliced - 5 to 6 large cloves
5. Shallots,sliced - 3 to 4
6. Curry leaves - 2 to 3 sprigs
7. Turmeric powder - 1/2 tsp
8. Kashmiri chili powder- 2 to 2.5 tbsp (or according to taste)
9. Fenugreek powder - 1/4 tsp
10. Fish tamarind /Kudampuli - 3 to 4 small pieces( or according to taste)
11. Water - 1.5 cups( or as required)
12. Asafoetida - 1/4 tsp
13. salt - to taste
14. Oil - as required

Instructions:

Crush ginger and slice the garlic .Soak tamarind in water until required.

Heat oil in a manchatti /pan,add mustard seeds and let it splutter.Next add ginger,garlic,shallots and curry leaves.

 

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder ,kashmiri chili powder and fenugreek powder.Mix well until combined.

Add tamarind and cook for one or two minutes,stirring continuously or until masala turns deep maroon.( make sure you do not burn the masala or else the curry will turn bitter)

Add sufficient quantity of water ( about 1.5 cups) and salt to taste.

Bring it to a boil.Add fish and gently swirl the pan. 

 

Cover and cook until done and gravy turns slightly thick.Add asafoetida and gently swirl the pan.

Add more curry leaves and cook for one more minute.Serve with rice or tapioca.

NOTES

• If you are using regular red chili powder,reduce the quantity to 1.5 or 2 tbsp , or according to your taste.
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Soft and Fluffy Milk Bread | Eggless White Bread | TangZhong Method

Soft and fluffy milk bread

Soft and fluffy bakery style milk bread.
Prep Time: 45 minutes + 1 hr 40 minutes proving time.
Cooking Time: 40 minutes
Makes: 1 loaf
Recipe source: Sara's Kitchen, You can find the original recipe here.
Ingredients:

1. Active dry yeast- 2.5 tsp ( see notes)
2. Luke warm milk - 2/3 cup( 150 ml)
3. All purpose flour - 2.5 cups
4. Milk powder - 1 tbsp
5. Caster sugar /Superfine sugar - 1/4 cup
6. Salt - 3/4 tsp( or to taste)
7. Butter- 2 tbsp (at room temperature)
8. Lukewarm water - as required( i used 1/4 cup /see notes)
9. Milk- 1 or 2 tbsp (to brush the loaf )

To prepare Water -Roux paste /TangZhong:

1. All purpose flour - 1.5 tbsp
2. Water- 100 ml(1/3 cup + 2 tbsp)

Instructions:

To Prepare Water-Roux paste/TangZhong-In a small pan combine together 1.5 tbsp all purpose flour and 100ml water.Mix well until lump-free.Cook over medium heat ,stirring continuously until it turns thick.You should be able to get soft peaks out of the roux.Allow this to cool completely.

In a bowl combine together active dry yeast and lukewarm milk.Keep aside for 5 minutes or until it turns frothy.In another large mixing bowl,combine together all purpose flour,milk powder,caster sugar and salt using a fork /whisk.

Add the water- roux paste( at room temperature),yeast mixture.Mix well until combined.Gradually add sufficient quantity of lukewarm water and mix well to form a soft and slightly sticky dough.Knead for atleast 15 minutes ,until the dough turns soft.

Now add the softened butter and continue to knead for about 5 to 10 minutes ,until the dough turns soft and elastic.(When it is done, you will be able to stretch the dough into a thin translucent film without breaking.)

Transfer it to a greased bowl.Cover and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.

To see if the bread has proofed enough,gently poke your finger into it.If the dough quickly bounces back,it isn't ready,if it comes back slowly ,then the dough is ready.  

Punch down the dough and transfer it onto a lightly floured surface.Divide the dough into 4 or 5 equal parts.

Roll each  into  balls and let them rest for 10 to 15 minutes.Roll each ball into a thin rectangle.

Take one end of the sheet and  fold into the middle.Then fold the other end to the middle to form a long rectangle.

Now fold the shorter end into the middle and then fold the other short end to the middle.

Roll the folded dough from one end to the other to form a roll.Place the roll in a loaf tin lined with parchment paper  ( or a greased loaf tin).

Place all the 4 ( or 5 ) rolls into the loaf tin.Cover with a clean kitchen towel and leave to rise( 2 nd round proofing) for about 40 minutes or until doubled in size.

Preheat oven to 180 Deg C.Brush the loaf with milk and bake for about 35 to 40 minutes .Transfer to a wire rack and let cool completely.

NOTES

• If you are using instant dry yeast, add it directly to the flour along with the rest of the dry ingredients. (and add milk to the dry ingredients along with the water-roux paste.) 
• Different flour types require different amounts of liquid,so start with 1/8 cup lukewarm water and add more if required.
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Mysore Sada Dosa | Mysore Red Chutney

Mysore Sada Dosa

Quick ,easy and delicious Mysore sada dosa with spicy red chutney/spread.
Recipe source: YummyTummy,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Dosa batter -1.5 to 2 cups( or as required)
2. Ghee /Oil - as required

For red chutney:

1. Channa dal /kadala parippu - 1 tbsp
2. Urad dal/Uzhunnu  - 1 tbsp
3. Gralic ,sliced- 1 large clove
4. Dry red chilies - 3( see notes)
5. Red chili powder - 1 tsp( i used Kashmiri chili powder)
6. Grated coconut - 1/4 cup
7. Jaggery- 1 tsp
8. Tamarind - 3/4 to 1 tsp(or according to taste)
9. Salt - To taste
10. Water - as required
11. Oil - as required

Instructions:

Heat oil in a pan.Add channa dal and urad dal.Saute until it turns golden brown.

Add garlic and dry red chilies and  red chili powder saute for about a minute .Add grated coconut and mix well and saute over medium flame for about a minute. 

Now add jaggery,tamarind and salt to taste.Allow this to to cool a bit and grind to form a smooth paste adding sufficient quantity of water.

 

Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter.)Spread a ladle full of batter to form a thin and large circle.Drizzle ghee /oil over the dosa.( use ghee for best results)

When it is cooked and the edges starts to brown spread 2 to 3 tsp of  the prepared red chutney over the dosa.

Let the dosa turn crisp.Fold the dosa and serve with sambar and chutney.

 NOTES

• Use Kashmiri red chilies ,if you like it less spicy and  it also gives a nice red color to the chutney .
• Adjust the quantity of jaggery according to your taste.

Oats- Moong Dal Tikki | Healthy Kids Snacks

Oats- Moong Dal Tikki

Healthy and delicious oats and moong dal tikki /pattie.
Recipe Source: Tarla Dalal,You can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: 12 Tikkis
Ingredients:

1. Yellow Moong dal /split yellow gram- 1/2 cup
2. Quick cooking rolled oats - 1/2 cup
3. Yogurt - 2 tbsp
4. Onion,grated - 3 tbsp
5. Ginger and garlic,paste - 1 tsp
6. Green chilies,finely chopped - 1/2 tsp
7. Chaat masala - 1.5 to 2 tsp
8. Red chili powder - 1.5 to 2 tsp( according to taste)
9. Turmeric powder - 1/4 tsp
10. Garam masala powder - 1/4 tsp
11. Coriander leaves, chopped - 2 tbsp
12. Salt - To taste
13. Oil - 2 tsp

Instructions:

Wash and soak Moong dal in plenty of water for about 2 hours.Drain and cook with about 1 cup water until soft and all the water has evaporated.Allow it to cool completely.Blend the dal in a mixer to a coarse paste.

In a bowl,combine together together dal with the rest of the ingredients ( except oil).Mix well until combined. 

Divide the dough into 12 equal portions and shape each portion into round flat tikkies/patties.Heat a non stick pan,drizzle 1 tsp oil and cook the patties over medium low flame .Drizzle 1 tsp oil on top and cook until the patties turns golden brown on both the sides,turning once or twice in between. 

  

 NOTES

• Adjust the quantity of red chili powder according to your taste.
  

Stuffed Bread | Chicken Stuffed Bread

Stuffed Bread

Bread stuffed with creamy chicken filling.
Prep Time: 60 minutes
Cooking Time: 40 minutes
Serves: 4 to 5
Recipe source: Fauzias Kitchen, You can find the original recipe here.
Ingredients:
To Prepare the Dough:

1. Yeast - 1 tbsp
2. Sugar - 1.5 tsp
3. Warm water - as required
4. Egg - 1
5. Milk Powder - 2 tbsp ( or use milk)
6. All purpose flour - 4 cups
7. Oil - 4 tbsp
8. Salt- to taste

To prepare the Filling:

1. Butter - 2 tbsp
2. Chicken,cooked and shredded -1.5 to 2 cups
3. Onion ,chopped- 1 medium
4. Black pepper powder - 1 tsp(or to taste)
5. Garam masala powder - 1 tsp
6. All purpose flour - 2 tbsp
7. Milk - 1 cup
8. Coriander leaves,chopped - 2 tbsp
9. Green chilies,chopped -4
10. Salt - to taste

Other Ingredients:

1. Egg - 1( for egg wash)
2. Water - 1 tbsp
3. Sesame seeds- as required

Instructions:

In a bowl combine together yeast,sugar and 1/4 cup warm water.Keep aside for 8 to 10  minutes or until frothy.

Beat the egg lightly,keep aside.

 

In a bowl,combine together milk powder, all purpose flour and salt.Add oil,yeast mixture and egg.

Add sufficient quantity of warm water and mix well to form a smooth dough,Knead well for about 5 to 10 minutes .Place the dough in a lightly greased bowl. Lightly brush the top of the dough with oil.Cover it with a clean kitchen towel and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.

To prepare the filling,heat butter in a pan.Add onion and saute until it turns soft.Now add salt,black pepper powder,garam masala powder and all purpose flour.Mix well until combined.

Now add milk and cook until the mixture turns thick,stirring continuously. 

Add cooked chicken,coriander leaves and green chilies.Add more salt and pepper powder if required.Allow it to cool completely.

Now punch down the risen dough with your fist.Divide the dough into 2 or 3 parts.Take one portion of the dough and place it on a lightly floured surface( or place the dough on a sheet of parchment paper or foil,so that you can transfer the bread to the baking tray easily.).Roll it to form a rectangle.

Place the filling in the center.Using a knife make  inclined cuts on both the sides to form 1" strips.

Fold the top most dough strip diagonally over the filling.Fold the strip from the opposite side to overlap the previous strip.Continue by alternately folding the left and right strips.Beat egg and 1 tbsp water together and brush this over the bread.

Sprinkle sesame seeds on top ,Transfer to a baking tray lined with parchment paper or foil. Preheat oven to 200 Deg C.Bake for about 25 minutes .After baking ,brush with butter and cover with a clean kitchen towel for  few minutes to keep the bread soft.

NOTES

• I scaled down the recipe to 1/2 as you can see in the pics.
• You can also use beef or mutton instead of chicken
• Adjust the quantity of black pepper according to your taste.
  

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