PEACH LEMONADE

Ingredients

1. Peach (pitted and chopped)-5 nos
2. Lemon juice-from 1 large
3. Sugar to taste( I used almost 7 tbsp)
4. Water- 1 cup
5. Club soda/Sparkling water

Method

• In a blender puree the peaches.Run the puree through a fine mesh sieve extracting as much juice as possible and keep aside.
• In a sauce pan bring water and sugar to boil.Simmer  over low flame until sugar is completely dissolved,stirring occasionally.Allow it to cool.
• Add peach puree and lemon juice to the sugar syrup.Mix well and refrigerate the concentrate until chilled.
• To serve fill 1/4 th of  a  glass with the peach lemonade concentrate and fill with club soda /sparkling water .
• Garnish with mint sprigs if desired.

Enjoy!!!!

Sending this to

 Monthly mingle: stone fruit event hosted by Sukaina of sips and spoonfuls

Any one can cook event at Taste of pearl city

Tutorial Tuesday at Hope studios

Friday night drinks  at foodness gracious

PANEER BUTTER MASALA

Ingredients

1. Paneer (diced)- 100gms
2. Tomatoes chopped finely-2 nos(large)
3. Onion chopped finely-1 large
4. Ginger and garlic paste-1 tbsp
5. Cashew nut -5to6 nos
6. Green chili (cut vertically)- 1no
7. Kashmiri chili powder-1-1 1/2tsp
8. Garam masala- 1 tsp
9. Kasuri methi(dried fenugreek leaves)-1/4 tsp
10. Ghee/butter
11. Yogurt- 2tbsp
12. Cream-1/4 cup
13. Salt to taste
14. Water

Method

• Puree the tomatoes and keep aside.
• Soak cashew nuts in water and grind it to form a smooth paste.Keep aside.
• Heat ghee/butter in a pan and shallow fry  paneer till it turns golden in color,turn sides in between,when all the sides are browned drain and keep aside.(you can also deep fry paneer if you wish to do so)
• Heat ghee in a pan and add chopped onion and saute till it turns golden brown.
• Add ginger garlic paste and cashew nut paste , saute till done.
• Add tomato puree ,and when it starts to boil add kasuri methi,chili powder and garam masala.
• Saute for a minute ,add yogurt and stir well.
• Add paneer and salt to taste. Cover and cook for 5 minutes on low flame.
• Now add cream and stir.
• Switch off the stove and add chopped coriander leaves and drizzle melted butter on top ,if desired.

(Note:You can also use fresh fenugreek leaves for this dish.I used almost 1/2 tbsp of freshly chopped ones)
Recipe:Vanitha pachakam

KUMBALANGA PULISHERY

Ingredients

1. Kumbalanga /Ash gourd(cut into 1"cubes)-1to1 1/2 cups
2. Green chilies(cut vertically)- 2 nos
3. Grated coconut-1/2 cup
4. Cumin seeds- 3/4 tsp
5. Turmeric powder-1/2 tsp
6. Yogurt- 2cups
7. Water
8. Salt to taste

For tempering

1. Mustard seeds
2. Fenugreek seeds-1/4 tsp(optional)
3. Shallots(chumanulli) sliced- 2 nos
4. Curry leaves- 1 sprig
5. Red chilies- 3 nos
6. Oil

Method

• Grind together grated coconut,turmeric powder and cumin seeds with enough water to form a smooth paste.Keep aside.
• Cook kumbalanga/ash gourd along with green chilies ,water and salt to taste.
• Once it is cooked add the coconut paste and simmer for 2 minutes on low flame.
• Switch off the stove and add yogurt stirring continuously.Add salt to taste.

For tempering

• Heat oil in a pan ,add mustard seeds and let it splutter.Add fenugreek seeds,shallots,curry leaves and red chilies and saute till shallots turn golden brown.
• Pour it over the pulishery and serve .

Serve with rice.

Sending this to Kerala kitchen event at magpies recipes

MANGO ICE CREAM WITH CARAMELIZED MANGO

Ingredients

For caramelized mango

1. Mango(peeled,pitted and cut into 1" cubes)- 1to 11/2 cups
2. Sugar- 3 tbsp

For mango icecream

1. Mango (peeled and pitted) - 1 medium no
2. Milk- 1 1/2 cups
3. Thick cream-2 cups
4. Sugar-8 tbsp(you can increase or decrease the amount of sugar depending upon the sweetness of the mango that you are using)
5. Egg yolks- 4 nos

Method

For the caramelized mango

• Heat a heavy bottomed pan,add sugar and cook over low heat.
• Lightly swirl the pan in between and cook until it reaches golden brown.
• Add the cubed mangoes and cook for a few minutes.
• Transfer to a bowl and refrigerate.

To make ice cream

• Process the mango in a blender until  smooth .Refrigerate the mango puree until required.
• Beat together the egg yolks ,4 tbsp sugar and 1 cup thick cream  in a mixing bowl until well combined.
• Heat the milk,remaining 4 tbsp sugar and 1 cup cream until it is almost boiling, over low heat.
• Gradually pour the hot milk and cream mixture on to the egg mixture,whisking as you do so.
• Return the mixture into a saucepan and cook,stirring constantly with a wooden spoon until the custard mixture thickens sufficiently to thinly coat the back of the spoon.
• Transfer the mixture to a wide container .Allow it to cool well .
• Cover and place the container in the refrigerator to chill for 30-40 minutes.
• Once it is cold add the mango puree and mix well and put it into the freezer for 30 to 40 minutes.
• Take the container out ,now it should have just started freezing from the outside edges.
• Using a wooden spatula or a sturdy whisk, beat the mixture well to make it smooth once again.Put it in the freezer.
• Continue to check every 30-40 minutes,stirring well as it freezing.(repeat this process for 3  times)
• After the third mixing cycle,once the mixture is soft add the caramelized mango pieces (and the sauce if present) and fold it in lightly for just two or three times.Put it back into the freezer and keep freezing until it is firm.

Serve with fresh diced mangoes.

Enjoy!!!!

Sending this to
Kerala kitchen July event at Magpies recipes
Tutorial Tuesday at Hope studios
Mango event at  My culinary creations
D for Desserts event hosted by Suvidha of Suvidhas kitchen

AVIYAL

You can use  vegetables like carrots,elephant yam(chena),plantain(pachakaya),
pumpkin(mathangya),eggplant(vazhuthananga),ivy gourd(kovakka),cucumber(vellarikka),
drumstick(muringakka) ,snake gourd(padavalanga),beans etc to make aviyal

Ingredients

1. Vegetables of your choice, cut into 2" long pieces- 3 cups
2. Turmeric powder-1/2 tsp
3. Grated coconut- 1 cup
4. Green chilies- 2-3 nos
5. Cumin seeds(crushed)-1/2 tsp
6. Shallots(chumanulli)-4 nos
7. Yogurt-3 tbsp
8. Curryleaves- 2 sprigs
9. Coconut oil- 1 tbsp
10. Water
11. Salt to taste

Method

• Coarsely grind grated coconut,green chilies ,cumin seeds and shallots .Keep aside.
• Cook the vegetables with just enough water (almost 1/2  to 3/4 cup ) and turmeric powder,on medium flame.
• When the vegetables are cooked  and  tender (do not over cook)  add the coconut mixture and salt to taste stirring carefully.
• Cook for 2 minutes till dry on low flame.
• Add yogurt and mix carefully.Switch off the stove.
• Finally add curry leaves and coconut oil.

Serve with rice

Sending this to Kerala kitchen July event at Magpies recipes

SPICY FISH CUTLETS / PATTIES + BURGER

Spicy fish cutlets/patties with a veggie twist.

Ingredients

1. Fish(cut into medium pieces)-10 to 12 pieces(use any firm fish)
2. Turmeric powder-1/2 tsp
3. Chili powder-1/2 tsp
4. Onion - 2 medium
5. Green chilies- 2 nos
6. Ginger- 1" piece
7. Garlic-2 cloves
8. Garam masala powder- 1 tsp
9. Pepper powder-1/4-1/2 tsp
10. Grated carrot and cabbage-1 1/4 cups
11. Potato cooked and mashed-2 nos
12. Corriander leaves chopped- 1/4 cup(optional)
13. Bread crumbs
14. Eggs beaten lightly -2 nos
15. Water
16. Salt to taste

Method

• Cook the fish pieces with enough water,1/4 tsp turmeric powder,1/4 tsp chili powder and salt to taste.Allow it to cool, remove the bones and shred it well.Keep aside.
• In  a blender add onions,green chilies,ginger and garlic,blend for a few seconds to form a coarse mixture.
• Heat oil in a pan add the onion mixture and saute it turns almost golden brown.
• Now add 1/4 tsp chili powder,1/4 tsp turmeric powder ,1 tsp garam masala powder and pepper powder to taste and saute for a minute over low flame.
• Add grated carrots and cabbage and saute till it is cooked.
• Add the shredded fish and saute till it is dry.
• Add mashed potato,chopped corriander leaves and salt to taste .Mix well.Switch off the stove.Leave the mixture to cool.
• Take small portions and shape it into discs,dip the cutlets in egg and coat with bread crumbs.( if you have extra,you can freeze it for upto 2 to 3 weeks at this stage. Thaw it before cooking.)
• Shallow fry the cutlets,cook on both sides till  it turns golden brown.(you can deep fry the cutlets if you wish to do so )
• Serve it as it is with tomato ketchup or just make a sandwich.

If you want to make a burger just cut a burger bun horizontaly into two and toast them lightly in an oven or on a tava.Spread mayonnaise or tomato ketchup(or even coleslaw) on the lower half .Place sliced veggies of your choice(like onion,tomato,cucumber or lettuce.I just stuffed it with lots of  greens, as you can see)
Place a cutlet/patty on the top.Spread tomato ketchup or cheese on top and cover with the other half of the bun.
Enjoy!!!!

Mulapicha cherupayar dosa / Sprouted green gram dosa

Ingredients

1. Sprouted green gram/mulapicha cherupayar - 1 cup
2. Urad dal/Uzunnu parippu-1/2 cup
3. Fenugreek seeds- 1/4 tsp
4. Rice-2 cups
5. Steamed rice-1/2 cup
6. Water
7. Salt to taste

Method

To prepare the batter

• Soak urad dal ,rice and fenugreek seeds separately for 4 to 5 hours.
• Grind urad dal and fenugreek seeds together with enough water and keep aside .Make sure it is really smooth and frothy ,as this determines how soft the dosa is.
• Now grind rice,sprouted green gram and steamed rice with enough water to form a smooth batter.
• Combine urad dal batter and rice batter together.Add salt to taste and mix well.
• Leave it to ferment overnight.

Making dosas

• Heat a non stick pan.
• Pour a ladle full of batter on to the center of the pan ,spread it in a circle.You can make it as thin as you like.
• Once the edges start to brown ,turn it over and cook till done.

Serve with sambar and coconut chutney

Sending this to
Kerala kitchen July event at Magpies recipes
Cook it healthy event hosted by sobha of good food blog and
show me your dosa event hosted by Divya of Dil se.