Chettinad Masala Dosa

Chettinad Masala Dosa

Ingredients

1.Dosa batter – 4 cup
2.Oil – 2 tb sp
3.Onion (chopped)- 1 cup
4.Tomato – 1/2 cup(chopped)
5.Green chilly – 1
6.Ginger garlic paste – 2 tea sp
7.chilly powder – 1 tea sp
8.Coriander powder – 1 tea sp
9.Turmeric powder – 1 pinch
10.cashew – 1 tea SP
11.Tomato sauce – 1 tea sp
12.Coriander leaves
13.Ghee

Preparation

1.Heat oil in a pan and add onion.
2.When onion turns to brown,add tomato,ginger garlic paste and green chilly.
3.When oil seprates,add chilly powder,coriander powder and turmeric powder.

4.Add cashew paste and tomato sauce.Stir well.
5.Add coriander leaves.Stir well.

6.Heat a non-stick tawa and pour a spoonful of pumpkin dosa batter in
the centre, spread with the back of the spoon to a thin round.
7.Pour a tsp of ghee over it.

8.Turn the other side for a few seconds and remove from the pan.
9.place a portion of the masala in the center and cover it with the other half of the dosa.
10.Serve Hot.

 

 Roopesh Nair

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Mint-Chicken

Mint-Chicken

Chicken well marinated with the essence of mint (pudina) that enhances digestion allowing as many helpings as you can have.

Ingredients

1. Chicken (whole, with the skin) - 1

2. Dried Mint leaves/ fresh Mint leaves ground to paste - 3 tsp
Cinnamon (powdered) - ¾ - 1 tsp
Cardamom (powdered) - ½ tsp
Black pepper powder - 1 tsp
Balsamic vinegar - 1 ½ tbsp
Salt - to taste

3. Olive oil - 1½-2 tbsp

Preparation

1. Wash the chicken, pat dry and keep aside.
2. Mix the Mint paste with the cinnamon, cardamom, black pepper powder, balsamic vinegar and salt.
3. Pour in the olive oil and use your fingers to knead the spices with the oil.
4. Garnish the chicken, nice and even with the mix.
5. Push the skin from the neck portion of the chicken, backwards using it to tie the legs with the tail.
Fold the tip of the wings inward and keep aside overnight.

6. Heat the oven to 375◦ F.
7. Place the garnished chicken in a roasting pan (breast portion upward) and roast for an hour, without covering.
8. Before cutting, cover the chicken, lightly, with foil.
9. Dress with Mint leaves and serve hot with Mint sauce.


To make Mint Sauce
1. Mint leaves - ¼ cup
2. Vinegar - ¼ cup
3. Powdered sugar - 1 tbsp

Preparation
1. Dissolve the sugar in vinegar, pour over the Mint leaves, refrigerate for a day and serve.
2. If you feel the vinegar is too sour, add a little more sugar, some water, boil for a short while and then refrigerate.

 Roopesh Nair

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Curried Chicken Livers

Curried Chicken Livers

Ingredients:

1 1/2 lbs chicken livers, cut into bite 1-2-inch pieces (I use kitchen shears)
1/2 cup flour
2 tablespoons curry powder
1/2 teaspoon turmeric
2 teaspoons garlic powder
1/2 teaspoon black pepper
2 tablespoons canola (or any vegetable) oil
garlic salt, to taste

Preparation

In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.

Roll chicken livers one by one in flour mixture and place on a plate.

Heat oil in a large skillet over medium heat.

Place chicken livers in a single layer in skillet.

Sprinkle garlic salt over the chicken livers.

Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.

Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!

Roopesh Nair

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Apple Tart

Crisp autumn apples... sweet, crumbly pastry... deep, indulgent filling... the perfect tart is easy as pie.

Serves: 8
Preparation time: 30 minutes, plus 30 minutes chilling time
Cooking time: 50 minutes You will need:
9in/23cm fluted flan tin with loose bottom

For the pastry (makes 375g):
190g plain flour
Pinch salt
100g cold butter, plus extra for the top
1 tbsp caster sugar, plus extra for dusting
1 medium egg, beaten with 1 tbsp cold water

For the filling:
25g butter
1 tsp vanilla bean paste or extract
3 tbsp caster sugar
4 medium-size Bramley apples, peeled


For the topping:
3-4 green and red Golden Delicious (or use a single colour)
Softly whipped double cream, to serve


Method:
1. Preheat the oven to 180°C/350°F/Gas mark 4. Rub the flour, salt and butter togetherto make fine crumbs (or use a processor).
Mix in the sugar, add the egg mix and combine with a knife, until the mixture clumps together (known as cutting in).
Form into a soft ball with your hands,flatten a little and wrap in cling film. Chill for around 10 minutes, during which time make the apple purée.

2.Put the butter, vanilla and sugar into a pan and heat gently, to melt the butter.
Thinly slice the peeled Bramley apples straight into the pan, stirring after each apple. Cover and cook on a low heat for around six minutes, or until the apples are really soft, stirring once. Whisk to a purée and tip into a bowl to cool. If you want a smooth purée, use a wand blender.
3.Roll out the pastry on a floured surface, until large enough to line the tin.
Drape over the edges and press into them. Roll the pin over the pastry for a clean edge, then push it into the flutes. Prick the base with a fork and chill for 20 minutes. Line the inside with baking paper and a layer of dried beans (they stop the pastry puffing up). Bake for 20-25 minutes. Turn the oven down to 170°C/325°F/Gas mark 3. Remove the beans and paper, and bake for a further five minutes.

4.Cut each Golden Delicious apple into four and remove the core.
Divide each piece into around eight thin slices. Spoon the apple purée into the base and arrange the slices in two overlapping circles,starting on the outside, then reverse the direction for the inner circleand add a couple of cut pieces to the centre. Melt the extra butter and brush over the apples, dust with sugar and bake for 20-25 minutes,until the apples are tender.
 
Serve with the cream.

Tip:If the apple slices start to go brown during preparation (or you want to prepare them in advance), put into cold water with a squeeze of lemon.
When ready to use, drain and pat dry to remove any excess water.
Delicious alternative:
The pastry can be used for savoury tarts, such as quiches by leaving out the sugar.

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Tapioca and Beef

Tapioca (Yucca) and Beef
(Kerala Style)

Tapioca and beef together make a mouth-watering combination and is a quintessential aspect of Kerala cuisine.

Ingredients

1. Tapioca ( cut into small pieces)-1 kg
2. Beef finely chopped)-1/4 kg,
turmeric powder-3/4 tea spoon,salt-as required

3. Grated coconut-half a coconut,
button onion- 2 nos,
garlic- 2 flakes,
pepper-8 nos

4. Coriander powder-3 small spoons,
chilly powder-2 small spoons

5.Curry leaves-as required
6.Coconut oil-2 big spoons

Preparation

Finely grated beef should be mixed with salt and turmeric powder.
Cook it properly.Heat coconut oil and add the third set of ingredients to it.
After frying it properly, add coriander powder and chilly powder to it and blend it all well.
Make it into a paste without adding water.

Cook the chopped tapioca in water after adding salt.After it is cooked well, drain the excess water.
Then add the cooked beef and the third set of ingredients to tapioca.
After putting curry leaves and salt (if only needed) place it back on fire and stir well.

 

 Roopesh Nair

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Pumpkin Gingerbread

This has to be the weirdest fall ever. High seventies on the first day of November. Beautiful and sunny, though the wind has picked up a bit. The gusts come and go, stirring up leaves from the trees, so it's beginning to at least feel like autumn. Trick-or-treaters paraded through the neighborhood last night, leaving a trail of candy wrappers and smiles. Mr. Jack-o-lantern is still sitting on his perch (maybe we'll light him up again tonight!). We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread. This recipe (an experiment really) I'm delighted to report, happily combines the two—pumpkin and gingerbread. Spicy, molasses-y, pumpkin-y. Easy too. Happy fall!

Pumpkin Gingerbread Recipe

Prep time: 15 minutes

• Cook time: 1 hour

Ingredients

• 1 1/2 cups (200 g) all purpose flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking soda
  
• 2 teaspoons ground ginger
  
• 1 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 1 cup (240 ml) pumpkin purée*
  
• 1/2 cup (1 stick, or 112 g) butter, melted
  
• 1/2 cup dark brown sugar
  
• 1/2 cup molasses
  
• 1 Tbsp finely minced candied or fresh ginger (optional)
  
• 2 eggs, beaten
  
• 3 Tbsp water
  
• 1/2 cup raisins (optional)

* To make pumpkin purée from pieces of leftover pumpkin, just roast or boil the pieces until tender, then remove the skin. Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork.

Method

1 Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.
2 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.
5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 5 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.
The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.
Yield: Makes one loaf.

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Beans Salsa

For beans salsa, use canned black beans. Mix the beans with corn and chopped onion and tomato along with spices and herbs. Serve beans salsa with chips or as salad over a cabbage leaf or a lettuce leaf.
Makes: around 4 Servings of Beans Salsa.

Ingredients:

Canned Black Beans 1/2 Can
Tomato 1
Onion 1 Small
Green Chile 1 Small
Sweet Corn 1/4 Cup
Lemon Juice 1 Tbsp
Black Pepper to Taste
Salt to Taste
Cilantro  few Sprigs

Method of preparation:

Wash the black beans and keep aside.
Wash, discard the seeds and finely chop the tomato.
Remove stem, wash, discard seeds and veins and finely chop the green chile.
Peel and finely chop the onion.
Boil the sweet corn and separate the corn kernels.
To separate, place the corn on flat surface and run the knife through it vertically down.
Wash and finely chop the cilantro.

In a mixing bowl, mix together black beans, tomato, onion, green chile, cilantro, black pepper, salt and lemon juice.
Adjust any seasonings if required and keep aside for couple of minutes.
Serve beans salsa on a cabbage leaf or a lettuce leaf.

Notes: Make sure to wash the canned black beans well before using.

Suggestions: If using dry beans, soak overnight and pressure cook for a whistle or two to cook the beans before using in the salsa.

Variations: Also add half of finely dice green bell pepper to the beans salsa.

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Chocolate Chip and Banana Cookies

Ingredients

Makes: 3 dozen

310g plain flour 

2 teaspoons baking powder 

1/2 teaspoon salt 

1/4 teaspoon bicarbonate of soda 

200g caster sugar 

150g butter, softened 

2 eggs 

1 teaspoon vanilla extract 

225g mashed extra-ripe bananas 

335g dark chocolate chips 

Preparation method

Prep: 15 mins | Cook: 15 mins | 

Extra time: 45 mins, cooling 

1.Preheat oven to 200 C / Gas 6. 

Grease baking trays. Sieve the flour, baking powder, 

salt and bicarbonate of soda together; set aside. 

2.Cream butter with sugar until light and fluffy. 

Beat in eggs and vanilla. Mix in bananas and fold in flour mixture. 

Stir until just combined. Fold in chocolate chips. 

3.Drop spoonfuls of the mixture onto prepared baking tray. 

Bake in preheated oven for 12 to 15 minutes. 

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Baked Miniature Pumpkins

Baked Miniature Pumpkins

Individual baked pumpkins. 

Great for an autumn dinner party - 

make one for every guest. 

Ready in 40 mins 

Ingredients

Serves: 1

1 small pumpkin 

1 teaspoon dark brown soft sugar 

1/2 teaspoon butter 

1 to 2 teaspoons ground cinnamon 

Preparation method

Prep: 10 mins | Cook: 30 mins 

1.Preheat oven to 180 C / Gas mark 4

. 

2.Cut off the top of the pumpkin and scrape out seeds. 

Place the butter and brown sugar inside the pumpkin and sprinkle with cinnamon. 

Put the pumpkin top back on and place pumpkin in a roasting tray

 with a little water in the bottom.

3.Bake in preheated oven for about 30 minutes, or until tender. 

Tip: 

Try a red onion squash instead of pumpkin - 

they're the perfect size and in season from late August. 

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Skillet Ranch Burger

Skillet Ranch Burgers Recipe

Ingredients

• 1/2 cup soft bread crumbs
  
• 1 small onion, finely chopped
  
• 1 small green pepper, finely chopped
  
• 2 jalapeno peppers, seeded and finely chopped
  
• 1/4 cup egg substitute
  
• 1-1/4 teaspoons ranch salad dressing mix
  
• 1 teaspoon garlic powder
  
• 1/2 teaspoon hot pepper sauce
  
• 1 pound lean ground turkey
  
• 4 whole wheat hamburger buns, split
  
• 4 lettuce leaves
  
• 4 slices tomato
  
• 4 slices onion
  
• 
  SAUCE:
  
• 1/2 cup fat-free sour cream
  
• 1 teaspoon ranch salad dressing mix

Directions

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties.
  
• In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a meat thermometer reads 165� and juices run clear.
  
• Serve on buns with lettuce, tomato and onion. Combine sour cream and dressing mix; spoon over burgers. 
• Yield: 4 servings.

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Karimeen Pollichathu

Karimeen Pollichathu
(Kerala Special)
Pearl spot, (locally known as karimeen) when baked in plantain leaf, becomes a highly sought after dish.

Ingredients

1. Pearl spots (medium sized) - 2 nos

2. Onion -1/4 kg,
Ginger -1 piece,
Garlic -15 flakes,
Green chillies - 4 nos,

3. Tomato (chopped) – 4 nos
4. Chilly powder- 1 ½ big spoon
5. Turmeric powder -1/4 small spoon
6. Pepper powder- 1/2 small spoon

7. Cumin seed -1/4 small spoon,
Vinegar - 2 big spoons,
Salt- as required,
Coconut oil- 4 big spoons

8. Cinnamon - 2 small pieces

Preparation

Clean the fish and make gashes on both sides.
Chop the second set of ingredients into small pieces.
The fourth set of ingredients should be then made into a paste by adding vinegar.
Place an appropriate vessel on fire and pour coconut oil into it.
Add cinnamon to it. After a few seconds, remove the cinnamon from oil.

Add the second set of ingredients to this oil and stir well. When the onion becomes golden brown in color, add the paste.
When it all gets blended well in slow fire, add tomato pieces.
Add two cups of water to this mix and let it boil.
Once it boils, add salt and remaining vinegar.
Stir well and ten put the fish to it. The fish should be allowed to remain in it till the curry thickens.
The cooked fish together with the masala should be wrapped in plantain leaf and tied with the plantain strings.
Bake the fish in a hot pan

 Roopesh Nair

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Egg Roast....!

Egg Roast

Ingredients

Hard Boiled Eggs - 2 nos
Onions (big) - 1
Ginger - 1" piece crushed
Garlic - 2 cloves crushed
Tomato puree - 2 tbsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Salt - As reqd
Oil - to fry
Curry Leaves - A few

NOTE:-
1. You can use 1 raw tomato or passata instead of tomato puree.
2. Adding a little salt to onions when frying will make it turn brown easily.
3. Add more oil if the gravy doesnt stick to the pan. ICH egg roast normally contains a bit more oil.
4. You can use 1 tsp Meat Masala or a combination of 1/2 Tsp Garam Masala & 1/2 Tsp Meat Masala, instead of just Garam Masala.

Preparation

1)Slice onion length-wise and saute till onion turns brown.

2)Add curry leaves and saute for 2 mins.

3)Add ginger & garlic and saute for 2 mins.

4)Add tomato puree, meat masala, coriander powder, chilly powder, salt and saute for 5 minutes.

5)Saute till the gravy becomes dark in colour.

6)Add boiled eggs and simmer for 2 mins.

7)Garnish with coriander leaves.

:- Serve hot with appam, chappathis etc.
 

Roopesh Nair

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PUNJABI KADHI

PUNJABI KADHI

Ingredients

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste


Preparation

Mix all pakora ingredients except oil and add about cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.

 Roopesh Nair

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Super Moist Chocolate Cupcakes

Super Easy, Super Moist Chocolate Cupcakes

Have you ever encountered a chocolate cake recipe that used neither eggs nor butter, but relied on vinegar and baking soda for leavening? Apparently, the recipe has been around for ages. We first discovered a version of it in a magazine called Cuisine at Home, but you can find other versions at Epicurious and other places online. The thing about this cake recipe is not only is it incredibly easy to make, with ingredients that you likely already have in your pantry, but it produces a surprisingly moist and delicious cake (and cupcakes). All without eggs or butter. (There's butter in the frosting I'm using, but we're talking about the cake.) I even tried adding an egg to the recipe and it wasn't nearly as good as the batch without it. Over the last week I've made several batches of cupcakes following this method, including a couple for my mom's book club. (Waving hi to mom's friends!) I used a frosting recipe from Hershey's, and instead of loading the cupcakes with frosting, decided instead to just simply drizzle frosting in patterns on the top. But do what you will with the frosting. I think the cupcakes are perfectly delicious without any frosting at all.

Super Easy, Super Moist Chocolate Cupcakes Recipe

Prep time: 10 minutes

• Cook time: 20 minutes

The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, use 2 8-inch round cake pans and cook for 35-40 minutes.

Ingredients

Cupcakes:

• 1 1/2 cups all purpose flour
  
• 1/4 cup unsweetened cocoa powder
  
• 1 cup granulated sugar
  
• 1 Tbsp baking soda
  
• 1/2 teaspoon salt
  
• 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
  
• 1 Tbsp white vinegar
  
• 2 teaspoons vanilla extract
  
• 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Frosting:

• 4 Tbsp butter
  
• 1/3 cup cocoa
  
• 1 1/2 cup powdered sugar
  
• 3 tablespoons milk
  
• 1 tablesppon vanilla extract

Method

Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

Frosting:

While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

Yield: Makes 12 cupcakes.

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Pepper Egg Masala

Pepper Egg Masala

An egg dish that tastes well with steamed rice. Easy to make, this spicy dish is a personal favorite egg recipe of many foodies.

Ingredients

Oil - 1 tbspn
Garlic coves (crushed) - 2
Onion (thinly chopped) - 1
Green chillies (slit length wise) - 3
Tomato (chopped) - 1
Soya sauce - tspn
Pepper Powder - tspn
Salt, to taste
Coconut powder 1 tbspn
Water - glass
Eggs - 3
Coriander (cilantro) leaves, a few

Preparation

Heat oil in a heavy bottom sauce pan.
Add garlic and saute just until fragrant.
Add onion, green chillies and tomato and saute for a few more minutes.
Add soya sauce, pepper powder and salt.
Mix coconut powder in water and add this mixture to the prepared masala and stir.
Break the eggs into it. But do not stir after that.
Lower the heat and cook till the eggs are done.
Turn off the heat and garnish with coriander leaves

   

 Roopesh Nair

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Curried Chicken Livers

Curried Chicken Livers

Ingredients:

1 1/2 lbs chicken livers, cut into bite 1-2-inch pieces (I use kitchen shears)
1/2 cup flour
2 tablespoons curry powder
1/2 teaspoon turmeric
2 teaspoons garlic powder
1/2 teaspoon black pepper
2 tablespoons canola (or any vegetable) oil
garlic salt, to taste

Preparation

In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.

Roll chicken livers one by one in flour mixture and place on a plate.

Heat oil in a large skillet over medium heat.

Place chicken livers in a single layer in skillet.

Sprinkle garlic salt over the chicken livers.

Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.

Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). 
Some of the coating will crumble off or stick to the pan. 
I just scoop it up and serve it all together. Yum!

 Roopesh Nair

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Chicken stir-fry

Chicken stir-fry

Ingredients

2 blocks egg noodles
2 tsp sunflower oil
2 cooked chicken breasts , shredded
3 carrots , finely sliced into rings
2 tbsp clear honey
1 tbsp soy sauce
juice 2 limes
3 tbsp toasted sesame seeds
handful coriander leaves

Preparation

Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
Heat the remaining oil in a wok and add the chicken and carrots.
Stir-fry for a few mins.
Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds.
Mix well, heat through and sprinkle with coriander to serve.

Roopesh Nair

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Ada Pradhaman

Ada Pradhaman

Ingredients

Short grain rice(Unakkalari) – 250 gm
Jaggery – 750 gm
Ghee – 200 gm
Coconut oil – 50 gm
Cardamom(Elakka) – 10 gm
Coconut – 3 nos
Plantain leaves(Vazha ela) – 8 pieces
Cashewnuts – 50 gm
Raisins(Onakkamunthiri) – 25 gm

Preparation

1)Soak unakkalari in water for 30 mins. Later, strain it.

2)When it becomes dry, grind it to a very fine powder.

:- Make sure you don't have any lumps in the powder.

3)Place the plantain leaves directly on the gas flame till the colour changes.

:- This is done to make the leaves more flexible and more aromatic.

4)Add coconut oil, 100 gm of jaggery(diluted in water) to the finely powdered rice and mix well.

5)Add sufficient water and knead the whole thing very well.

:- You can check the consistency by dropping a portion of the dough from your hand. It should not be too thick or too thin. The consistency should be that of dosa batter.

6)Pour the batter through your hands very thinly on the plantain leaves. Roll them and tie them up on both sides with the plantain threads/strings.

7)Boil water in a big vessel.

8)Place the tied plantain leaves filled with ada batter, in the boiling water for 30 mins.

9)Remove from the hot water and strain it.

10)Pour cold water over it and make it cool.

11)Take out the adas from the leaves and place them in a strainer.

12)Dissolve jaggery in a pan (preferably Urali).

13)Cut the ada into fine pieces.

14)When the jaggery solution thickens, add the ada pieces.

15)Stir well and add ghee in between.

16)Grate the coconuts and extract 2 cups of thick coconut milk, 4 cups of thin coconut milk and 8 cups of very thin coconut milk.

17)When the payasam gets reduced, add 8 cups of very thin coconut milk and mix well. Allow it to thicken.

18)When the ada gets cooked and the payasam gets reduced, add the 4 cups of thin coconut milk and mix well.

19)When it too gets reduced and thickens, add the 2 cups of thick coconut milk.

20)Add powdered cardamom and mix well.

21)Heat it through.

:- Do not boil.

22)Fry the cashews and raisins in ghee.

23)Add it to the payasam and mix well.

Roopesh

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Banana bread

This delicious banana bread recipe combines fruit
with nuts to make a tasty snack or afternoon treat

Ingredients:
500 g ripe bananas, mashed up

120 g soft butter
85 g sugar
85 g brown sugar
2 beaten eggs
2 tbsp dulce de leche or condensed milk
220 g self raising flour
65 g walnuts
70 g chocolate chips

1 Mixer with the flat beater attachment
1 Rubber spatula
1 loaf pan buttered
1 wooden skewer

Serves: 6 to 8
Preparation Time: 20 minutes
Cooking Time: 50 minutes

Method:

1. Set the oven to 180 degrees centigrade or gas mark 4.

2. Using your spatula spoon the butter into the mixer bowl, follow with the brown sugar, white sugar,
then lower the whisk attachment into the bowl and blend on medium speed for a few minutes.
Then slow down the speed and slowly add in the eggs, the mashed bananas,
the dulce de leche and slowly begin to add the flour, shaking it in little by little then
add in the chocolate chips and finally the walnuts.

Switch off the blender, lift up the whisk head, scrape the mixture off the attachment,
take it off and remove the bowl. And using your spatula give it one final quick mix by hand.

3. Pour the batter into the tin using your spatula spread the mixture into the side of the tin.

4. Place the baking tin into the centre of the preheated oven and bake for roughly 55-60 minutes.
You can check to see if it's ready by piercing into the centre of the cake with a skewer.
It should come outdry and if so, remove the banana bread from the oven.

5. Allow to cool before cutting and serve with fresh cream!

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Basic Corned Beef Dinner

Basic Corned Beef Dinner
This is a delicious basic corned beef dinner, made with a variety of spices and vegetables. Feel free to add turnips or cut-up rutabagas to this recipe.
 
Ingredients:

8 allspice berries
1 teaspoon black peppercorns
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
1 corned beef, about 4 pounds
3 cups beef broth
Water
1 medium onion, cut in 6 to 8 wedges
1 clove garlic, minced
2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if desired)
4 large carrots, halved and cut into 3-inch lengths
1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8 wedges
Chopped fresh parsley, optional
 
Method

Combine the allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag; tie tightly.

Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth, the seasoning bag, and add water just until beef is covered. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired. Serves 6.

To make Corned Beef

Corned Beef 1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Trim excess fat from brisket.
Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. Add the spices and juices from corned beef brisket package. Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don't put in so much water that you cover the mustard and spice topping. 

Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes.
Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper. You may serve this with a little extra vinegar to be sprinkled on the cabbage.

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Punjabi Chole

Punjabi Chole
I have tried so many recipes for Punjabi Chole or Amritsari Chole none was so delicious then this recipe, I think this is the original recipe for Punjabi Chole, tried and tasted.

Ingredients:
250 gm: Kabuli channa
50 gm: Rajma
2 tsp: Tea powder
2 pieces: Clove
1 piece: Cinnamon
1/2 tsp: Black pepper
2-3: Green chillies (or according to taste)
1 piece: Ginger
1/2 tsp: Eating soda
3 tsp: Annardana paste
1/4 tsp: Mango powder (aamchur)
1 tsp: Garam Masala
3 no: Potato (boiled medium sized)
1/2 cup: Tomato (chopped
2 tsp: Ghee
Salt to taste (half Black salt and half Sea salt)


Ingredients for Masala:
1-2: Bay leaf (tej patta)
2 tsp: Mustard seed
2 tsp: Jeera
1 tsp: Fenugreek seed (methi dana)
2-3: Clove
1-2: Red chilli

Mixing Masala First:
1. In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
2.Next morning in that same water drop a small pouch (potali) containing tea leaves.
3.Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
4.Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
5.Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
6.Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
7.Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
8.Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
9.In the pan itself spread the cooked chhole to corners, make a space in center of pan.
10.In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
11.Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
12.Decorate with slices of potato, tomatoes and long cut green chilli.

Roopesh Nair

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Steak with Porcini butter and sweet potato

Steak with Porcini butter and sweet potato

(To finish top the steaks with a slice of the chilled porcini butter )

INGREDIENTS

2 large sweet potatoes, cut into wedges length ways

3 tbsp olive oil

2 tsp rock salt

1tsp dried porcini mushrooms

4 sirloin steaks

Freshly ground black pepper

50g (1¾oz) unsalted butter, softened

2tbsp fresh chopped flatleaf parsley

125g (4½oz) mushroom antipasto

Fresh rocket to serve.

METHOD

1 Preheat the oven to 200°C/fan 180°C/gas 6.


2 Toss the sweet potatoes with 2tbsp olive oil and arrange on a baking tray.
Season with 1tsp rock salt and roast for 30 minutes.

Meanwhile, whizz the porcini mushrooms to a powder in a processor,
mix in the remaining salt and sprinkle 2 teaspoons of this mixture over the steaks.

3 Season the steaks with freshly ground black pepper and drizzle with 1 tablespoon olive oil.
Mix the remaining porcini salt with the butter and parsley and roll in clingfilm.
Chill in the fridge for 15 minutes.

4 Preheat a chargrill pan and cook the steaks for 3-4 minutes on each side.
Leave to rest for 2 minutes. Add the mushroom antipasto to the pan and warm through.
Top the steaks with a slice of the chilled porcini butter and the mushroom antipasto.
Serve with the sweet potato wedges and fresh rocket leaves.

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