Easy Cucumber Sandwich

Easy Cucumber Sandwich.

Quick and easy cucumber sandwich.
Prep Time: 5 minutes
Total time: 5 minutes
Serves: 2 to 4

Ingredients:

1. Cream cheese - 1/2Cup
2. Garlic,minced- 1/8 tsp
3. Fresh dill, chopped-  1 tbsp 
4. Whole wheat bread- 8 to 10 slices
5. Butter- as required
6. Cucumber,sliced-1/2 of a large
7. Black pepper powder- to taste
8. Salt- to taste

Instructions:

In a bowl combine together cream cheese,garlic,dill and salt to taste.Mix well until smooth.

Spread a thin layer of butter onto each slice.( this will keep the bread from getting soggy).

Spread the prepared cream cheese mixture evenly on each piece of the bread.

Evenly distribute the cucumber slices on 4 (or 5) slices of bread and sprinkle pepper powder on top.Press the other bread slices,cream cheese mixture side down on top of the cucumber slices.

Trim the crusts from the sandwiches,if desired.Cut into half and serve.

NOTES

• You can use cilantro instead of dill.or use 1 fat pinch of dried rosemary /dill/tarragon or Italian seasoning mix.
  

Hummus and Curried Cauliflower Tartine

Hummus and curried cauliflower tartine

Quick and delicious hummus and curried cauliflower open faced sandwich.
Prep Time: 15 minutes
Cooking Time: 15 to 20 minutes
Serves: 4
Recipe adapted fr:here , Le pain Quotidien Cookbook
Ingredients:

1. Cauliflower ,cut into very small florets- 1/2 of a small
2. Turmeric powder -3/4 to 1 tsp
3. Cumin powder - 1 tsp
4. Freshly grated nutmeg - 1 pinch
5. Cinnamon powder - 1 pinch
6. Fresh Thyme leaves - 1 sprig( i used 1/4 tsp dried thyme)
7. Extra virgin olive oil - 2 tbsp
8. Salt - to taste

To serve:

1. Whole wheat sandwich bread,or sourdough bread,lightly toasted - 4
2. Hummus- as required( approx 3/4 cup)
3. Spring onion,chopped -1 tbsp
4. Extra virgin olive oil - 2 tbsp
5. Chili flakes - as required

Instructions:

Preheat oven to 220 deg C.In a bowl,combine together cauliflower florets,turmeric powder,cumin powder,nutmeg,cinnamon,thyme,olive oil and salt .

Transfer this to a baking tray ,bake for about 15 to 20 minutes or until lightly brown on top.Remove from the oven and set aside to cool.

To serve ,spread hummus on the bread and top with the curried cauliflower.Sprinkle the spring onion and chili flakes on top and drizzle with olive oil .

NOTES

• You find the recipe for hummus here.

Pavakka Fry | Bitter Gourd Fry

Bitter Gourd Fry

Kerala style Bitter Gourd fry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Pavakka / Bitter Gourd ,sliced (1/4" thick )- 2 Cups( 2 medium)
2. Rice powder - 1/2 cup
3. Kashmiri chili powder - 1 to 1.5 tsp(or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 1/8 to 1/4 tsp( or according to taste)
6. Asafoetida /Kayam podi - 1/8 tsp
7. Salt - to taste
8. Water - as required
9. Oil - For deep frying

Instructions:

Slice bitter gourd into 1/4" thick pieces.In a mixing bowl combine together rice powder,kashmiri chili powder,turmeric powder,black pepper powder ,asafoetida and salt to taste.Mix well until combined. 

Add sufficient quantity of water and mix well to form a smooth,medium thick batter .( like dosa batter).

Dip the bitter gourd slices in the prepared batter .(If the batter turns thick ,add few tsp of water and mix well.If it turns too thin to coat the slices,add few tsp of rice powder to adjust the consistency .)

Heat oil in a pan and deep fry the bitter gourd slices in batches.After about 40 to 50 seconds gently stir so that the pieces don't stick to each other.Fry until it turns brown and crispy.Transfer onto a clean kitchen towel.

NOTES

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

Karimeen Masala Roast | Kerala style Pearl Spot Roast

Karimeen Masala Roast

Kerala style fried Pearl spot with spicy onion masala.
Recipe source: Magic Oven,Lakshmi Nair
Prep Time: 20 minutes+ 30 minutes marination
Cooking Time: 30 minutes
Serves: 3 to 4
Ingredients:

1. Karimeen /Pear Spot- 3 medium( or 4 small sized)
2. Ginger ,finely chopped - 1 tbsp
3. Onion,finely chopped - 1 medium
4. Shallots,sliced - 1/4 cup
5. Green chilies,chopped - 2 to 3( or according to taste)
6. Curry leaves - 3 to 4 sprigs
7. Water - 1/2 cup
8. Salt - to taste
9. Coconut oil - as required

For Masala paste:

1. Dry red chilies - 20 to 25( or according to taste ,see notes)
2. Shallots /chumannulli - 8
3. Garlic- 10 small cloves
4. Whole black pepper - 1/2 tsp
5. Vinegar - 1 tbsp
6. Mustard seeds- 1/2 tsp
7. Turmeric powder- 1/2 tsp

Instructions:

Soak dry red chilies in water for about 15 minutes .In a blender combine together soaked( drained) red chilies and the rest of the ingredients listed under ' For masala paste'.Grind to form a smooth paste.Add salt to taste and mix well. 

Make deep slits on the cleaned fish.Take half of the prepared masala paste and rub it well on to the fish.Keep aside for atleast 30 minutes.

Next to prepare onion masala- heat oil in a pan,add ginger and saute for few seconds or until raw smell leaves.Now add onion,shallots,green chilies and few curry leaves.

Saute until onion turns golden brown.Next add the remaining masala paste and cook,until oil starts to separate.Stir well in between to avoid burning.

Add water and salt to taste.Mix well and cook until the gravy turns thick and spreadable.

Next heat oil in a pan and add 2 sprigs curry leaves.Shallow fry the marinated fish until it turns brown on both the sides,turning once in between.Transfer the fried fish onto a serving plate and spread an even layer of the prepared onion masala on both sides of the fish..(Cover and keep aside for atleast 15 minutes before serving for the flavors to mingle.)Serve with rice or chapathi.

NOTES

• Adjust the quantity of dry red chilies according to your taste.If you want it less spicy, remove the seeds before preparing the masala or you can use dry Kashmiri red chilies instead of  dry red chilies. 
  

Sarkara Varatti | Sarkara Puratti | Sweet Plantain Chips | Onam Sadhya Recipe

Sarkara Varatti

Sweet plantain chips ,usually made during Onam festival.
Prep Time: 10 minutes
Cooking Time: 60minutes
Makes: 4 to 5 cups
Ingredients:

1. Raw Plantain / Nendra kaya - 5 to 6 large( 1 kg)
2. Turmeric powder - 1/4 tsp
3. Jaggery,grated - 300 gms( approx 1.5 cups loosely packed)
4. Roasted rice powder - 2 to 3 tbsp
5. Cardamon powder - 3/4 to 1 tsp
6. Cumin powder- 1 tsp
7. Dry ginger powder- 1.5 to 2 tsp
8. Coconut oil,for frying- as required
9. Water- as required

Instructions:

Peel and soak plantain in water mixed with turmeric powder for about 5 minutes.

Drain well and cut each one vertically into half.Slice the halved plantains into 1/4 " thick pieces.

Heat oil in a pan .When the oil turns really hot ,carefully add the sliced plantain( in batches) and reduce the flame to medium-low.Stir the pieces gently so that they do not stick to each other.Cook until it turns crisp and golden brown.( make sure you fry the chips over medium-low flame ,or else the outside will brown too quickly and the inside will be soft and uncooked on the inside.)Drain and keep aside.Allow this to cool completely.

Heat grated jaggery along with few tbsp of water .(Strain this to remove impurities ,if any.)Cook the jaggery mixture over medium low flame until it reaches single thread consistency.To check this,take a drop of the jaggery syrup between your thumb and index finger and pull gently,if a single thread is formed the jaggery syrup is ready. ( Note: the jaggery syrup will be very hot)

Now add the chips and mix well.Switch off the stove and add the rice flour,cardamom powder,cumin powder and dry ginger powder.Stir well.

Stir this continuously until the jaggery syrup solidifies and each pieces are separated.

NOTES

• Single thread consistency of the Jaggery syrup is very important to obtain the perfect texture.
• Adjust the quantity of the spices according to your taste.
• Make sure you fry the chips well over medium low flame until it turns crispy.
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Easy Chicken Pepper Fry | Kerala Chicken Kurumulaku Fry

Easy Chicken Pepper Fry

Spicy kerala style chicken pepper fry.
Recipe source:Taste of Kerala
Prep Time: 30 to 40minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Chicken,cut into small pieces - 400 to 500 gms
2. Turmeric powder - 1/4 tsp
3. Curry leaves - 1 sprig
4. Lemon juice- 2 to 3 tsp
5. Coriander powder - 1 tsp
6. Coconut slices - 1/4 cup
7. Black Pepper powder- 1.5 to 2 tsp( according to taste)
8. Garam masala powder - 1/4 to 1/2 tsp
9. Fenugreek powder- 1 pinch
10. Sliced onion- 1 or 2 tbsp ( optional)
11. Salt- to taste

For masala paste:

1. Shallots - 6 to 7
2. Ginger - 1.5" piece
3. Garlic - 4 to 5 cloves
4. Tomato,diced- 1 small
5. Green chilies- 2

Instructions:

Combine chicken with turmeric powder ,curry leaves ,lemon juice and salt to taste.Marinate for about 30 minutes.In a blender,combine together all the ingredients listed under " For masala paste" and grind to form a  paste.

Heat oil in a heavy bottomed pan /non-stick pan.Add the masala paste and cook for about 5 minutes or until the raw smell leaves.

When the masala is cooked add the marinated chicken and mix well.Cook for about 5 minutes,mixing well in between.Add more salt as required.

Now add coriander powder and mix well.Cover and cook until chicken is 3/4 cooked and gravy coats the chicken pieces.

Now add the coconut slices and mix well.Cook until chicken is done and turns slightly darker in colour.

Now add black pepper powder to taste and mix well.Cook for few more minutes,stirring gently in between until the chicken pieces are browned evenly.

Next add garam masala and stir gently until combined.Finally add fenugreek powder and mix well.

Switch off the stove.Add sliced onion ( if desired) and mix well.

NOTES

• Adjust the quantity of black pepper powder according to your taste.For best results use freshly ground pepper powder.
• I used 400 gms chicken.For best results use chicken thigh cut into small pieces.

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.