ACHINGA PAYAR MEZHUKKUPURATTI | LONG BEANS STIR FRY

Achinga Payar Mezhukkupuratti


Easy Kerala style long beans stir fry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Achinga payar/Long beans,cut into 1.5" long pieces- 2 cups( see notes)
2. Turmeric powder-1/4 tsp
3. Green chilies,cut vertically-1 or 2 nos( or to taste)
4. Onion,sliced- 3/4 to 1 cup(see notes)
5. Garlic,finely chopped-2 cloves
6. Curry leaves- few
7. Coconut pieces-1 or 2 tbsp
8. Turmeric powder-1/4 tsp
9. Red chili powder-1/2 to 3/4 tsp(or to taste)
10. Curry leaves-few
11. Salt-to taste
12. Oil- as required
13. Water- as required

Instructions:

Cook achinga payar/long beans,along with 1/4 tsp turmeric powder,green chilies ,salt to taste and just enough water for about 8 to 10 minutes.Keep aside.

Heat oil in a pan.Add onion,garlic ,curry leaves and coconut pieces.Saute until onion turns golden.

Reduce flame to low,add  turmeric powder and red chili powder.Saute for about a minute.

Add cooked achinga payar/long beans and stir well.Add more salt,if required.Saute for few minutes over medium flame.

Serve with rice.

Notes:

• For mature beans,slit them open and use only the seeds.
• Adjust the quantity of onion according to your taste.You can also use shallots instead of onion ,for a better flavor.

APPLE CRUMBLE PIE

Apple crumble pie



Easy Apple crumble pie recipe.
Prep Time: 20 minutes
Cook time: 30 to 40  minutes
Serves: 4 to 5 people

Ingredients:
For pastry dough

1. All purpose flour- 1 cup
2. Icing sugar-1/4 cup
3. Butter,cubed and chilled-1/2 cup
4. Ice cold water-2- 4 tsp

For pie filling

1. Apple -peeled,cored and diced- 3 large
2. Butter-1/4 cup
3. Brown Sugar-1/3 cup
4. Cinnamon powder-1/4 to 1/2 tsp
5. Nutmeg powder-1/8 tsp
6. Lemon zest-1/2 tsp
7. Breadcrumbs-1/2 cup

For Crumble topping

1. All purpose flour- 1/3 cup
2. Brown sugar-1/4 cup
3. Butter-1/4 cup

Instructions:
To Prepare the crust

In a large mixing bowl combine together all purpose flour,icing sugar and butter using a fork,until it resembles bread crumbs.

Add a tsp of water at a time until it comes together and you can form it into a ball.Wrap it using a plastic wrap and refrigerate until required.

To Prepare the filling

In a pan add diced apple,butter,brown sugar,cinnamon,nutmeg and lemon zest.Cook for few minutes or until the apples are half done.

Add bread crumbs and mix well until combined.Allow it to cool  slightly.

To Prepare the crumble topping

In a mixing bowl,combine together all the ingredients for the crumble topping,using a fork,until it resembles breadcrumbs.

To prepare/assemble Apple crumble pie

Preheat oven to 180 Deg C.

On a lightly floured surface,roll out the crust dough,until it is about 1/4  inch thick.Transfer this onto a pie dish( You can use one large pie dish or 5 to 6 smaller ones)

Arrange apple mixture in the pie shell.

Sprinkle the prepared crumble topping over the apple filling,pressing down slightly.Bake for about 30 to 35 minutes.

Allow it to cool slightly,before serving.

KERALA FISH CURRY | NADAN MEEN CURRY

Kerala fish curry


Learn how to make spicy Kerala fish curry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish ,medium sized pieces-400 to 500 gms
2. Kashmiri chili powder-2 to 2.5 tbsp(see notes)
3. Turmeric powder-1/2 tsp
4. Coriander powder- 1/2 to 1 tbsp
5. Fenugreek powder-1/8 tsp
6. Black pepper powder-1/8 tsp
7. Mustard seeds-1/2 tsp
8. Shallots,sliced-5 to 6 nos
9. Ginger,crushed- 1.5 tbsp
10. Garlic,crushed-1.5 tbsp
11. Curry leaves-2 sprigs
12. Kudampuli / Fish tamarind / kokum- 2 to 3 small pieces( soaked in water)
13. Water-1 to 1.5 cups( or as required)
14. Salt-to taste

Instructions:

Combine together kashmiri chili powder,turmeric powder,coriander powder , fenugreek powder ,black pepper powder and few tbsp of water to form a thick paste.Keep aside.

Heat oil in a pan/manchatti. Gently swirl the pan,to coat the sides of the pan with oil.

Add mustard seeds and let it splutter.Add shallots,ginger,garlic and curry leaves.

Saute until it turns golden .Reduce the flame to low,add the masala paste,saute for few minutes or until the masala leaves the sides of the pan.

Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.

Add kudampuli / tamarind and salt to taste. 

Bring it to a boil,over medium heat.Now add the fish pieces and mix well.

Cover and cook until fish is done.Uncover and cook until the gravy turns thick.Add more curry leaves.

Remove from heat and keep covered for at least one hour for the flavors to blend in.

Serve with rice.

Notes:

• If you feel that the curry is a bit too tangy,remove the kokum pieces.
• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you want to keep the curry for more than one day,avoid using coriander powder.
• Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.
• You may also add 1 or 2 green chilies along with ginger and garlic,if desired.

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Here is the video recipe for Kerala Fish Curry:

PS:This is my FIRST EVER video recipe,so please bear with me.Your comments and suggestions would be greatly appreciated!!!

EASY DINNER ROLLS | EGGLESS DINNER ROLLS

Easy dinner rolls


Learn how to make these light and buttery dinner rolls in about an hour.
Prep Time: 50 minutes
Cook time: 13-15 minutes
Yield: 24 rolls
Recipe source:Inquiring Chef,you can find the original recipe here.
Ingredients:

1. Luke warm water- 1 and 1/2 cups
2. Instant yeast-1 tbsp
3. Granulated sugar-2 tbsp
4. Unsalted butter,softened-2 tbsp
5. All purpose flour,lightly spooned into measuring cup and leveled off-4 cups
6. Salt-to taste

For topping

1. Butter,melted- 2 to 3 tbsp
2. Salt- to taste

Instructions:

In a large mixing bowl,combine together warm water,yeast and sugar.Keep aside for 5 minutes or until frothy.

Add butter,salt and 2 cups flour, mix until combined.

Add remaining flour and mix well.Knead to form a soft dough for about 10 minutes.( you can use a stand mixer ,if desired)

Cover the dough using a kitchen towel.Let the dough rise in a  warm place until doubled in volume ,for about 20 minutes.

Punch down the dough and turn it on to a lightly floured surface.

Using a serrated knife cut the dough into two equal parts.Divide each half into 12 equal portions( i halved the recipe and divided the entire dough into 12 equal portions).With lightly floured hands,roll each portion into balls and place it on a greased baking tray ( 9 x 13).

Cover using a kitchen towel and let them rise in a warm place until doubled,for about 20 minutes.

Preheat oven to 180 Deg C.

Lightly brush the rolls with melted butter.Bake for about 13 to 15 minutes or until it turns golden.

Immediately after removing the rolls from the oven ,brush them with remaining butter.

Notes:

• I halved the recipe,and used 1.5 tbsp of sugar and it tasted perfect.Adjust the quantity of sugar according to your taste.

PUNJABI CHOLE MASALA | CHANA MASALA

Punjabi chole



Spicy Punjabi style chickpea curry.
Prep Time: 5 Hours
Cook time: 45 minutes
Serves: 2 to 3 people

Ingredients:

1. Chickpeas- 1 cup
2. Cardamom-2 nos
3. Bay leaf-1 no
4. Cloves-3 nos
5. Cinnamon-2" piece
6. Tea bag- 1 no
7. Onion,chopped- 1.5 cups(2 medium)
8. Ginger,grated- 1 tsp
9. Tomato,chopped-1 cup(2 medium)
10. Sugar- 1/4 tsp
11. Kashmiri chili powder- 1 to 1.5 tsp(or to taste)
12. Black pepper powder- 1/2 tsp(or to taste)
13. Coriander powder- 1.5 tsp
14. Cumin powder- 1/2 tsp
15. Turmeric powder- 1/4 tsp
16. Garam masala powder- 3/4 tsp
17. Amchur powder/dry mango powder- 1/4 tsp(optional)
18. Kasuri methi,dry fenugreek leaves- 1 tbsp
19. Coriander leaves,chopped- 1/4 cup
20. Onion,chopped- 1 to 2 tbsp( optional)
21. Salt -to taste
22. Water- as required

Instructions:

Soak chickpeas in plenty of water for about 5 to 6 hours.Rinse well and drain.

In a pressure cooker add chickpeas,cardamom,bay leaf,cloves,cinnamon,tea bag,water and salt to taste.Cook until it is done.Drain the chickpeas and keep aside.Discard the tea bag and the whole spices.Retain the broth for later use.

Heat oil in pan,add onion and grated ginger.Saute until it turns golden brown.

Add tomato and cook until oils starts to separate.

Add sugar,kashmiri chili powder,black pepper powder,coriander powder,cumin powder,turmeric powder and garam masala.Cook until it start to leave the sides of the pan,stirring continuously.

Add chickpeas and the remaining broth/water( adjust the quantity of broth/water according to the consistency you require).

Add amchur powder(if using)  and kasuri methi,Mix well.Add more salt if required.Simmer for about 8 to 10 minutes or until the gravy turns thick.

Garnish with coriander leaves and chopped onion( if desired).Serve with roti or batura along with chopped onions.

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

Kappa puzhingiyathu with mulaku chammanthi


Boiled tapioca/yucca with spicy onion and green chilli chutney ,ready in less than 30 minutes.
Prep Time: 10 minutes
Cook time: 15 minutes
Serves: 4 people

Ingredients:
For kappa puzhungiyathu /boiled tapioca

1. Tapioca/yucca- 2 large
2. Salt-to taste
3. Water-as required

For Mulaku chammanthi / green chilli dip

1. Green chilies- 10 nos( or to taste)
2. Shallots /onion ,chopped-1/2 cup
3. Coconut oil-2 to 3 tbsp
4. Salt-to taste

Instructions:

To prepare kappa puzhungiyathu /boiled tapioca

Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.

In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.

To prepare Mulaku chammanthi / green chilli chutney/dip

Crush together green chilies and shallots using a food processor or mortar and pestle.

Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.

Notes:

• Adjust the quantity of green chilies according to your taste.
• For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip

BADAM MILK RECIPE

Almond Milk Recipe


Saffron and cardamom flavored almond milk.
Prep Time: 30 minutes
Cook time: 5 minutes
Yield: 2 people

Ingredients:

1. Almonds- 1/2 cup(soaked in warm water for 20 min and peeled)
2. Milk-2.5 cups
3. Saffron-1 pinch
4. Cardamom powder-1/8 tsp
5. Sugar-1/4 cup( or to taste)

For almond powder mix

1. Almonds- 15 nos
2. Cashew nuts-10 nos
3. Pistachios-10 nos
4. Saffron-few strands
5. Cardamom powder-1/2 tsp
6. Turmeric powder-1 pinch(optional)

Instructions:

In a blender add soaked and peeled almonds and just enough water.Blend to form a smooth paste.Keep aside.

To prepare 'almond powder mix' ,combine all the ingredients listed under 'For almond powder mix' in a blender ,pulse to form a fine powder.Keep aside.

In a saucepan add milk and bring it to a boil.Cook for few more minutes or until it turns slightly thick,stirring well in between.Add the almond paste ,saffron,cardamom and sugar.Cook for 2 to 3 minutes,stirring continuously.

Add the almond mix powder according to your taste and mix well.I used about 1.5 tbsp.(remaining powder can be stored in an airtight container for later use)

This can be served hot or cold.

Notes:

• The leftover almond powder mix can be used to make a quick and  delicious drink,all you have to do is,just add 1 tbsp of it to a cup of cold/hot milk and add sugar to taste,mix well and serve immediately.
• For best results use freshly ground cardamom powder.