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. 
  

7 Easy Diwali Sweets Recipes- 2014

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7 Easy sweets recipes for Diwali - Click on the below pictures for the recipes

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Rava Laddu

Kaju Katli

Carrot Halwa / Gajar Halwa

Kerala Boli /Poli

Milk Peda /Paal Peda

Oat and Date Laddu

Besan Laddu

Milk Peda | Paal Peda | Easy Diwali Sweets Recipes

Milk Peda

Milk Peda using milk powder and condensed milk-quick and easy diwali sweets recipe.
Recipe source:Jeyashri's Kitchen,you can find the original recipe here.
Prep Time: 5 minutes
Cooking Time: 8 to 10 minutes
Makes: 30 to 35 pedas
Ingredients:

1. Milk Powder- 2 Cups
2. Condensed Milk - 1 Can ( 400 gms)
3. Saffron - 1 Pinch
4. Ghee / butter - 2.5 Tbsp

Instructions:

In a pan combine together milk powder,condensed milk,saffron and ghee.Mix well until combined,to form a thick paste.( Add 1 tbsp milk,if it is too thick.)

Cook over medium-low flame for 8 to 10 minutes or until it starts to leave the sides of the pan,and form a soft ball.Transfer to a large bowl and allow it to cool slightly.

Take 1.5 to 2 tbsp of the mixture and roll it into a  ball.Use the bottom of a patterned glass to stamp a design on the peda,if desired.Brush the bottom of the glass with ghee or butter to avoid sticking.

Place the peda on the bottom of the glass and gently press to flatten it .Carefully transfer it onto a serving tray.Repeat with the remaining peda mixture.

OR ,Transfer the mixture onto a greased surface and roll it to a thickness of 3/4".

Cut into desired shapes using a cookie cutter.Transfer it to an airtight container and refrigerate for upto a week.

NOTES

• Do not over cook the peda mixture,if you do so it may turn hard / chewy.
  

Chicken Puttu | Erachi Puttu | Step by Step Recipe

Chicken Puttu

Steamed rice flour cake with spicy Chicekn masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Chicken,cooked and minced- 3/4 cup
2. Onion,finely chopped - 1 ( about 3/4 cup)
3. Curry leaves - Few
4. Ginger and garlic ,finely chopped - 2 tsp
5. Green chilies,chopped - 1( or to taste)
6. Turmeric powder - 1/4 tsp
7. Kashmiri chili powder- 1 to 1.5 tsp ( or according to taste)
8. Coriander powder - 1 tsp
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Tomato,finely chopped- 1/2 of a medium (about 1/4 cup)
12. Grated coconut - 1 tbsp
13. Salt- To taste
14. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion and curry leaves.Saute until it turns translucent.Next add ginger,garlic and green chilies and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder,garam masala and fennel powder.Saute for few seconds.Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the minced chicken and mix well.

Mix well until combined.Cook for few more minutes.Now add grated coconut.

Mix well until combined.Add more salt if required.Turn off the heat and keep aside.Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.

Next add 2 to 3 tbsp of the chicken masala mixture .Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut.if desired.

Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

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

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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