Gobi parantha

Paranthas have always been one of my favourites and something that I often make at home. Parathas could have a lot of variety depending on what stuffing you choose. Aloo, gobi, muli, carrot, cabbage, paneer, chana dal......the possibilities are endless. At least once a week I make parathas as a healthy lunch for my daughter to take to school. It's easy and tasty and if one is calorie conscious, we could do the parathas with minimal oil usage too. Making the dough and stuffing on the previous evening, makes it really easy and fast for the following morning preparation for breakfast or packing lunch.  Sharing my version of gobi parantha recipe today. :)

Ingredients: Makes around 7-8 parathas

1. Wheat flour( aata) - 2 cups

2. Salt to taste

3. Oil/ghee to taste

4.  Medium sized Cauliflower- nicely washed and cut into small florets

5. Potatoes- 2 boiled, peeled and mashed

6. A pinch of jeera, awain, black Jeera, saunf

7. Half tbs of turmeric, garam masala and red chilli powder
8. chopped coriander leaves- 2 tbs
9. kasuri methi leaves- a pinch

Method:

1. Combine aata, salt and enough water & knead into a soft smooth dough. Divide it into equal sized balls. Keep it aside.

2. In a kadai take 2-3 tbs of oil and once hot add the jeera, ajwain, black jeera and saunf. Once it starts sputtering add the cut cauliflower and stir well. Cover and cook for a few minutes and then add the spices. It wouldn't take more than 15 mins for it to cook. Once cooked, switch off the flame and add the coriander and methi meaves. Keep it covered and let this mixture cool. Once cooled add the mashed potatoes and mix it well.

3. Roll out one portion of the dough into a small circle. Place a large tbs of the stuffing into the centre of this circle and bring the sides of the circle to the centre and seal them together. Flatten this stuffed ball again using enough wheat flour for dusting, and roll it out carefully, ensuring that there are no cracks and holes in the rolled out parantha.

4. Once rolled out, cook on a hot griddle/ tawa using oil/ ghee as per your taste, until both sides are golden brown and nicely done.
5. Repeat the process with the remaining dough.
enjoy the yummy parathas with some pickle/ chutney/ curd...:))

 Note: you can make paranthas with different stuffing like radish, carrots, potato, paneer etc in the same manner.

Meen Polichathu

Meen polichathu for me is one of the tastiest authentic recipes from Kerala. I tried it for the first time in a restaurant and the "karimeen polichathu" was absolutely fantastic in taste. I always wanted to try this recipe at home, but kept procrastinating. Finally this year Onam, a lot of extra banana leaves & inspite of using a few for some tasty ela adas, I was still left with a few more banana leaves and finally made it. The effort was rewarding and I cannot wait to share the recipe with everyone! :)

Here goes the recipe:

Ingredients:

For the marinade

1. Whole fish ( I used white pomfret) - 4 nos

2. 1tbs turmeric powder

3. Salt to taste

4. 2tbs Chilli powder

5. 2tbs Coriander powder

6. 2 tbs black pepper

7. Lemon juice or curd- 2 tbs

8. 2tbs Garam masala

9. 3-4 tbs of oil for shallow frying

For the masala:

1. Pearl onions- 20-25 nos

2. Tomato-2 medium sized ones

3. Ginger garlic  paste- 2-3 tbs

4. Curry leaves- 8-10 leaves

5. Turmeric powder- 1/4 tbs

6. Chilli powder- 1 tbs( more if you like it really hot)

7. Garam masala-1 tbs

8. Coriander powder - 1 tbs

9. Finely chopped green chillies- 2 nos

10. Salt to taste

11. Coconut milk- half cup

12. Banana leaves 

13. Oil as per need

Method:

1. Clean the fish thoroughly and it might be a good idea to use some vinegar and salt for the final rinse. Make gashes along the length of the fish on both sides. Pat dry the fish and marinate it. Keep aside for at least 2 hours for the spices to sink in really well.

2. After the two hours, fry both sides of the fish lightly by flipping it when necessary. Once done, take it out on a plate and set aside.

For the masala:

1. In the same pan that was used to shallow fry the fish,heat some oil and once hot, put some mustard. When it crackles, add the finely chopped pearl onions and ginger garlic paste. Stir it well until the onion changes colour, but ensure it doesn't get burnt.

2. Once the onion changes colour add the nicely chopped tomatoes and cook covered until the tomatoes turn soft. Once soft add the spices and salt. Stir it for a few minutes and finally add the coconut milk. The gravy should not be too runny and should be thick. Let this mixture cool.

The final part:

1. Take the banana leaf and clean it well. Gently heat it over an open flame to make it soft. Spread some masala on the leaf and place the lightly fried fish on this. Now add some masala on top of the fish and fold the banana leaf and tie it or use toothpicks to secure and seal it.

2. Heat some oil in the same pan and put the banana parcel in it and cook well for at least 5 mins on both sides. It would be a good idea to cover and cook, so that the fish is well cooked.

 

3. Repeat the process for the remaining fish.

4. Serve with steaming hot rice and garnish with some raw onions and lime. Enjoy a yummy meal that is sure to go well in your tummy! :))

Ela Ada

Ela Ada( steamed rice cakes) is one of my favourite Kerala recipe. It is healthy and yummy as most breakfast and snack recipes of Kerala.This was one of the treats my mother prepared for evening snacks and festivals. Having lived outside Kerala, all my life, banana leaves were bought only during festivals and occassions, so this recipe is always associated with the onam/ vishu time! :)

It happens to be one of my DH's favourites too, so whenever I get some banana leaves,  I always ensure that he gets this sweet treat! :)

Here goes the recipe:

Ingredients:

1. Rice flour- 2 cups

2. Boiled water as per requirement

3. Salt to taste

4. Jaggery- half cup

5. Grated coconut-1cup

6. Cardamom powder- a pinch

7. Banana leaf- cut into square small pieces

Method:

1. Take the rice flour in a large mixing bowl, add salt and keep aside.

2. Wash and clean the banana leaves and make small pieces of the same and keep aside.

3. Melt jaggery with 2-3 tbsp water over with 2 -3 tbsp water over medium low heat.switch off the stove and add grated coconut and cardamom powder. Mix well and keep aside.

4. Boil some water and add this slowly to the rice flour and mix evenly with a spoon(wooden preferably) until you get a dough like consistency. Wait for a few minutes and once it cools a little, use your hands and knead well to make a soft dough.

5. Take lemon sized portion of the prepared dough and place it onto a piece of banana leaf and flatten it suing your ginger tips to form a thin and even layer of dough on it.(if the dough is sticking to your fingers, dip in water once in between). It would be easier if you smear the banana leaf with some ghee, so that the steamed cake comes off easily later.

6.  Place a tablespoon of the prepared filling onto one half of the prepared layer and fold over the other half and press the sides gently to seal the edges. Repeat the process with the rest of the dough.

7. Place this in a steamer and steam for about 10 to 12 minutes. Allow it to cool slightly before serving.

Alternatively you could mix all the ingredients with the dough and then make the lemon sized balls and repeat the process too, but I prefer the soft filling, as it gives more taste. You could add some mashed jackfruit or bananas along with the grated coconut to give more flavour. In any way this tastes really awesome and I am sure anybody would enjoy this recipe...so Enjoy! :)

Chocolate Cup Cakes

This is really easy, tasty and one of my daughter's favourite. Also fun to make little ones involved in mixing and pouring like I do with my daughter....:)
Here goes the recipe: this should be enough for at least 24 medium size cup cakes

Ingredients:

• plain flour- 2 cups [1 cup~ 150-200gms)
• powdered sugar-1 cup( if you like it really sweet add another half cup)
• butter-100g(brought to room temperature)
• egg- 2nos( I usually use just 1 as I dont like too many eggs in my cakes)
• cocoa powder-half cup
• 100g cooking cholate(melted)
• milk-as required( usually 1 cup is enough)
• vegetable/sunflower oil-1/2 cup( this makes cakes a little moist)
• baking powder-2 tbs
• baking soda-1/4 tbs

For the topping: I usually make a chocolate ganache and top the cakes with the same. To make the ganache you need

• cooking chocolate-200gms
• fresh cream/sour cream- half cup

 

Method:

• Preheat oven to 160°C. Line  muffin pans with paper cases.
• Mix all the dry ingredients ie the flour, baking powder, baking soda and cocoa powder well and keep aside.
• In a large bowl, mix together the powdered sugar and butter until pale and creamy. Add the eggs one at a time and mix well until fluffy.Add the oil and the melted chocolate into this and mix well. Now start adding the dry mix slowly and add milk as required until just combined to the right pouring consistency. Ensure hat there are no lumps and therfore you have to add the dry mix really slow. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. allow to cool before topping off with the chocolate ganache
• To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. once cooled, spread over each cake and set aside to set. You could sprinkle some cachous or icing flowers.

Enjoy your chocolate cupcakes....:)

 
 

 

 
 

Eggless fruit Cake

 This recipe is really simple & quite yummy! My husband actually likes it more than the one with egg...So here goes my recipe:

Ingredients:
1.Plain flour- 2 cups
2.Sugar- 1 cup
3.A pinch of cinnamon powder
4.Baking powder-2 tbs
5.Baking Soda- 1tbs
6. 50 gms Butter-salted/unsalted
7.Half cup Oil-vegetable or sunflower
8.Condensed Milk- 100gms
9.Milk as required
10.Dates,raisins & almonds
- as per your taste
11.Apple/Peach- 2 small ones

Method:

1.Take the Apple/peach, deskin it & remove the central core.Cut into small pieces and cook this in little water, until cooked...Once cooked, switch off & let it cool. Once cooled, Make a puree out of this & keep aside.

2.Take the flour, baking powder, Baking soda, & cinnamon powder in a bowl & mix it well. In another mixing bowl, take the butter, sugar & oil & mix well, until the sugar is well mixed. Add a pinch of salt, if using unsalted butter. Then add the apple/peach puree & mix well for a few minutes. Then add the condensed milk. Start adding the flour mix, little by little. Add milk & flour, alternatively, until the desired consistency is achieved for the cake batter. Finally, add the chopped dates & raisins. Mix well.

3.Grease a cake pan & line with baking paper. Pour the cake batter & finally garnish with slivered Almonds...Preheat the oven & bake for 40-50 minutes..Let it cool & enjoy the eggless, soft fruitcake....

Punjabi Kadhi

I first tasted kadhi, when in college & one of my friends had got it from home....I loved the taste & was told its best with chawal(rice)...Post that I have had the opportunity to have kadhi at Rajasthani restaurants....I loved the taste & wanted to make it at home...Thanks to Internet, nowadays finding a recipe is so very easy....I found the Punjabi Kadhi recipe interesting, as we make pakodis of onions & I love onion pakodas...:)
Here goes the recipe.....
This should serve 4 adults....

Ingredients:

For the Kadhi:
1.Curd- 2 cups(nicely beaten)
2.Besan- 3tbs
3.Salt to taste
4.Chilli powder- 1 tbs
5.Haldi powder- a pinch

For the Pakodas:
1.Onions- 2 nos(finely chopped)
2.Jeera- 1 tbs
3.Ajwain- 1 tbs
4.Chilli powder- 1.5 tbs
5.Salt to taste
6.Beasan- 2 cups
7.Oil to fry the pakodas

For the tempering:
1.Oil- 2 tbs
2.Onions-1 tbs(finely chopped)
3.Methi-1/2 tbs
4.Mustard- 1/2 tbs
5.Jeera-1/2 tbs
6.Coriander seeds-less than half tbs
7.Whole red chilly-2 nos
8.Karipatta

Procedure:
1.Make a lump free batter of the besan by adding enough water...I sometimes add 2-3 tbs of rice flour to make the pakodas crispy...Add the jeera,ajwain,salt,chilly & haldi powders...Mix well & finally add the chopped onions to it & mix well....
Heat oil for frying the pakoras & spoon the mixture into oil to make pakoras...remove the pakoras once they turn golden brwon & keep them on some absorbent paper to remove the excess oil...Keep aside..
2.Mix all ingredients for the kadhi & make a smooth lump free mixture....Add some water if it looks very thick...
3.Heat oil for tempering & add the mustard,jeera,red chilly,methi....once it starts crackling, add the chopped onions & karipatta...Stir for a minute & then add the kadhi mixture...Bring to a boil on low heat & mix well...Let it simmer for at least 10 minutes....Finally add the pakodas to this & switch off the flame...Let it sit for a few minutes before you serve....You could garnish with some chopped coriander leaves as well...
Enjoy kadhi with Plain boiled rice or hot chapatis....:)

Rajma Masala....

Rajma masala is something that goes well with chappatis as also rice...Rajma Chawal would definitely be the best combinatin & I always feel, its a really nice & easy dish that could be prepared for dinners, potlucks or otherwise.

Ingredients:
1. Rajma-2 cups(soaked in water overnight or at least 8 hrs)
2.Onions-2 large(finely sliced)
3.Ginger Garlic paste-3 tbs
3.Jeera-1/2 tbs
4.Whole Red chill-1 no
5.Tomatoes -2 nos(finely chopped)
6.Cashew-5-6 pcs
7.Chill powder-2 tbs
8.Garam Masala-1/2 tbs
9.Coriander powder-1/2 tbs
10.Haldi powder-1/2 tbs
11.Oil-3-4 tbs
12.Coriander leaves for garnish
13.Salt to taste


Method:

1.cook the soaked Rajma with some salt & haldi and enough water,in a pressure cooker for at least 8 whistles or until well cooked...

2.Heat some oil & add the jeera, once it sputters,add the sliced onions,cashew & ginger garlic paste...Saute well & once the onions start changing colour, add the chopped tomatoes...stir well until a little pulpy...Keep aside & once it cools make a thick paste of it..Heat 1 tbs of oil & add the whole red chilly & this paste & stir until the oil starts leaving the sides..Add the spices & mix well.Add the cooked Rajma to it & mix well...Add the reserve water/whey of the cooked Rajma & bring to a boil.Check on the salt & add if required....Once the gravy becomes thick,switch off the flame...Garnish with chopped coriander leaves.....Your Rajma curry is ready....:))))