Cucumber Chutney | Vellarikka Chutney

Cucumber chutney.

Quick and easy cucumber chutney,perfect with dosa or idli.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Makes: 1/2 - 3/4 cup chutney
Recipe Source: Dosai by Chandra Padmanabhan.
Ingredients:

1. Urad dal/husked,split black gram - 1 tsp
2. Chana dal - 2 tbsp
3. Dried red chili - 1 or 2 ( according to taste)
4. Green chilies,finely chopped - 1 or 2( according to taste)
5. Asafoetida /hing /kayam- 1/4 tsp
6. Ginger - 1/4" piece
7. Coriander leaves,chopped - 1 tbsp
8. Cucumber,chopped- 1 cup
9. Salt - to taste
10. Oil- as required

Instructions:

Heat oil in a pan.Add urad dal,chana dal,dried red chilies,green chilies and asafoetida.Fry until it turns golden brown over medium heat.

Remove from heat and allow to cool completely.Add the remaining ingredients ( ginger,coriander leaves,cucumber and salt ) and grind to a smooth consistency.Serve with idli / dosa.

NOTES

• Adjust the quantity of red chilies and green chilies according to your taste.
• If desired ,peel off the skin of the cucumber using a vegetable peeler /knife.
  

Kerala style Egg and Potato Curry

Kerala Style Egg and Potato Curry

Kerala style egg and potato curry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Recipe source : Suriani Pachakam by Bava.R.Lukose
Ingredients:

1. Hard boiled eggs- 5 to 6
2. Onion,sliced - 2 medium( appr 1 cup)
3. Ginger,finely chopped - 1 tbsp
4. Garlic,finely chopped - 1 tbsp
5. Green chilies,cut vertically - 4( or according to taste)
6. Thin coconut milk - 2 cups
7. Potato ,cubed - 2 small(appr 1 cup)
8. Vinegar - 1/2 tsp
9. Thick coconut milk - 1/2 cup
10. Mustard seeds - 1/4 tsp
11. Curry leaves - 2 sprigs
12. Shallots,sliced - 1 tbsp
13. Salt - to taste
14. Oil - as required

For Masala paste:

1. Kashmiri chili powder- 1 tsp
2. Coriander powder - 1 tbsp
3. Turmeric powder - 1/2 tsp
4. Black pepper powder - 1/2 tsp
5. Cinnamon - 1" piece
6. Cloves - 4
7. Water - as required

Instructions:

In a blender,combine together all the ingredients listed under ' For masala paste' ,grind to form a smooth paste.Keep aside until required.

Heat oil in a pan,add onion and saute until it turns golden.

Add ginger,garlic and green chilies.Saute  until raw smell leaves.Now reduce the flame to low and add the prepared masala paste.

Cook ,stirring continuously ,until the masala starts to leave the sides of the pan.Next add thin coconut milk,potato and vinegar.

Mix well ,cover and cook over medium flame until the potatoes are soft.

Once the gravy turns thick,add thick coconut milk and salt to taste.Add the boiled eggs.

Heat oil in a pan,add mustard seeds and let it splutter.Now add curry leaves and shallots.Saute until it turns golden brown. 

Pour this over the curry and switch off the stove..Cover and keep aside for about 10 minutes before serving.Serve with appam,idiappam,chapathi or pathiri. 

NOTES

• Adjust the quantity of green chilies and  chili powder , according to your taste.
• I halved the recipe ,as you can see in the pics.

Chocolate-Freeze | Chocolate Milkshake

Chocolate Milkshake.

Quick and easy chocolate milkshake.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 4
Recipe Source: meals with kraft,you can find the original recipe here.
Ingredients:

1. Chocolate drinking powder - 1 tsp
2. Cocoa powder - 1 tsp
3. Milk - 2 cups
4. Whipping cream - 1 cup( or 2 sachets of dream whip)
5. Instant coffee powder - 2 tsp
6. Ice cubes - 8 to 10
7. Sugar - as required( i used approx 4 tsp)
8. Chocolate syrup - as required

Instructions:

In a blender ,add chocolate drinking powder,cocoa powder,milk,1/2 cup whipping cream( or 1 sachet whipping cream powder),instant coffee powder,ice cubes and sugar.Blend until smooth.

Drizzle 1 tbsp chocolate syrup into each glass.Pour in the chocolate milkshake.

Whip the remaining (1/2 cup)cream until stiff and decorate on top.Drizzle chocolate syrup and serve immediately.

NOTES

• For best result used chilled milk.
• I used homemade chocolate syrup.Recipe coming soon!!
  

Kerala Squid-Coconut Roast (Kanava/Calamari/Koonthal - Coconut Roast)

Kerala Squid-Coconut Roast

Kerala style spicy squid roast with coconut.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 4
Ingredients:

1. Squid,cleaned and sliced- 500 gms
2. Onion,chopped - 1 cup
3. Shallots ,sliced - 1/4 cup
4. Ginger,finely chopped - 1" piece
5. Green chilies,cut into two - 4( or according to taste)
6. Kashmiri chili powder - 2 tsp( or according to taste)
7. Coriander powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Garam masala - 1.5 tsp
10. Water - as required
11. Salt - to taste
12. Mustard seeds - 1/4 tsp
13. Dry red chilies ,cut into two -1 or 2
14. Curry leaves - 1 or 2 sprigs
15. Coconut oil - as required

For Coconut paste:

1. Grated coconut- 1 cup
2. Garlic - 1 large clove

Instructions:

Coarsely grind together grated coconut and garlic.Keep aside until required.

Heat oil in a non- stick pan or a heavy bottomed pan .Add onion,shallots,ginger and green chilies.Saute until onion turns golden brown.

Reduce flame to low,add kashmiri chili powder,coriander powder,turmeric powder and garam masla and saute for about 30 seconds.

Add squid ,sufficient quantity of water and salt to taste.Cover and cook over medium flame until done and gravy turns thick.

Once the gravy turns thick,move the squid masala over to one side of the pan.( Use another pan if desired).Pour 2 tsp oil .

Add mustard seeds and let it splutter.Now add curry leaves and red chilies,saute for few seconds.Add the coconut - garlic mixture .

Saute the coconut mixture for few seconds.Mix this along with the squid masala and cook for about a minute. 

NOTES

• Adjust the quantity of green chilies and  chili powder , according to your taste.
  

Meen Thenga Aracha Curry | Fish In Coconut Gravy

Meen Thenga Aracha Curry

Kerala style fish cooked in coconut sauce.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Fish- 10 to 12 medium pieces, aprox 400 gms( see notes)
2. Fish tamarind /Kudampuli - 3 to 4 small pieces( or according to taste)
3. Ginger,finely chopped - 2 tsp
4. Garlic,finely chopped - 2 tsp
5. Green chilies,cut vertically - 2( or according to taste)
6. Curry leaves - 2 to 3 sprigs
7. Mustard seeds - 1/2 tsp
8. Fenugreek seeds - 1/4 tsp
9. Shallots,sliced - 3 to 4
10. Water - as required
11. Salt - to taste
12. Coconut oil - as required

For Coconut paste:

1. Grated coconut- 1 cup
2. Cumin seeds - 1/8 tsp
3. Shallots - 4,small
4. Coriander powder - 1/2 tsp
5. kashmiri chili powder - 1 tbsp( or according to taste)
6. Turmeric powder - 1/2 tsp
7. Water - as required

Instructions:

Grind together all the ingredients listed under ' for coconut paste' adding sufficient quantity of water to form a smooth paste.Keep aside until required.

Soak tamarind in water until required.Heat oil in a manchatti /pan, add ginger,garlic,green chilies and few curry leaves.Saute for few seconds or until raw smell leaves.

Next add the prepared coconut paste and mix well.Add sufficient quantity of water,soaked tamarind .

Add salt to taste and mix well.Bring this to a boil and add the fish .Gently swirl the pan.

Cover and cook until fish is cooked.

Remove the lid and cook for few more minutes or until the gravy turns slightly thick.Heat oil in a pan and add mustard seeds,let it splutter.Next add fenugreek seeds and saute for few seconds.Finally add shallots and remaining curry leaves. 

Fry until shallots turn golden brown.Pour this over the curry and switch off the stove.Gently swirl the pan , cover and keep aside for at least 15 minutes for the flavors to mingle.Serve with rice.

NOTES

• You can use king fish,pomfret,pearl spot,mackrel,threadfin bream/ kilimeen,barracuda or any other firm fish.
  

EASY CHOCOLATE FUDGE

Easy Chocolate Fudge

Quick and easy chocolate fudge ,ready in less than 15 minutes.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Makes: 15 to 20 ,1.5" squares
Ingredients:

1. Milk powder / dairy whitener- 200 gms(  appr 1.5 cups)
2. Cocoa powder- 1/4 cup
3. Sugar - 1 cup
4. Water - 1/2 cup
5. Butter - 3 tbsp
6. Vanilla extract - 1/4 tsp

Instructions:

In a mixing bowl combine together milk powder and cocoa powder using a fork.Keep aside until required.

Melt together sugar and water in a pan.Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.).Now add butter and stir well until combined.

Immediately add the cocoa - powdered milk mixture and stir well until combined.Add vanilla extract and stir until well blended.

Pour this mixture into a  tray lined with parchment paper or foil and level using a spatula.Allow to cool slightly.

Cut into small squares .Allow to cool completely before removing from pan.

NOTES

• Add chopped nuts / raisins  /caramelized nuts ,if desired.