Flavours of KMC 95: September 2014

Shahi Tukdi

As the name "Shahi" suggest ..... its Royal...... A rich bread pudding

Ingredients

Bread : 8 pieces (Cut the sides & make it triangle)
Ghee : To fry
Milk: 1 ltr (Preferably full cream)
Sugar: As required (6tbsp Optimal)
Condensed Milk: 400gm

Garnish
Pistachio & Almonds (Sliced)

Optional
Cardamom & Saffron

Method

Fry bread in Ghee (Try shallow fry till golden brown) & keep it aside.
Heat milk & allow it to simmer to 2/3 of the quantity.
Add condensed milk & mix well and cook it for little while.
Add sugar to this mixture & mix well.

Take a flat bottom vessel & arrange the bread slices (Flat)
Pour this mixture to it & allow it to cool.
After cooling chill this sweet & serve chilled.

Garnish it with Slices Pistachio & Almonds

Optional
Add Crushed Cardamom & Saffron to the boiling Milk

~ Nisha Sajit

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Soy Biriyani

The best news is vegetarian cooking is fun and exciting and no more difficult than typical cooking. Most popular meat dishes can be adapted into authentic tasting vegetarian meals that often taste better. This is one among them......

Ingredients

Soy Chunks: 150gms

Onion: 4 (Big)

Ginger Garlic Paste: 2 & 1/2 tbsp

Greenchilli Paste: 20 Nos (Ground without water)

Salt: Optimal

Tomato: 2 (big)

Potato: 150 gms (Cubes)

Ghee/Oil : Optimal (use oil & Ghee 1:1)

Yogurt: 1 cup

Coriander Powder: 1tbsp

Garam Masala: 1tbsp

Cummin Powder: 1 tbsp

Lemon Jiuce: 3tbsp

Jeerakashala Rice/basmati Rice : 5 Cups (Serves 5 people)

Water: 7.5cups (For cooking Rice)

For Garnish

Paneer: 10-12 Cubes

Onion : 2 (Thin Slices)

Cashew & Raisin

Preparation:

Soy chunks have to be dipped in boiling water & drained well & kept aside

Rice has to be washed well & soaked for 20 mins & drained well.

Saute Paneer,onion, raisins & cashews to golden & keep aside for garnish

Method

Masala

Place Cooker on Fire & add ghee & Oil(1:1)

Add Sliced Onion & saute till golden brown

Add green chilli paste & saute till it smell cooked.

Add ginger garlic paste & repeat the procedure.

Add tomato & wait till its well done.

Add coriander powder, garam masala & cummin powder and saute well.

Add potato & Soy chunks & saute well

Add yogurt, salt & 1 cup water & mix well. Cook well (1 Whistle)

Rice

Place big pan/vessel on fire & add ghee& oil (1:1)

Add Spices of your choice (Clove, Cinnamon, bay leaf etc etc) & sauté well

Add the washed & drained rice & saute well till the rice splutters.

Add water, lemon juice & cook well.

Baking/Dum

Take the baking dish & brush ghee on the walls.

Pour in the masala and spread it.(All pieces & most gravy should be poured)

Add rice to the top and spread it. Add the left over gravy over this & place the sautéed paneer.

Add another layer of rice & on top add sautéed Onion, Cashews & raisin.

Bake it for 20 mins in 150c & then another 20 mins in 100c.

~ Nisha Sajit

posted under Biriyani, Soy, Vegetarian | 0 Comments

Potato Poha

Poha is a Maharashtrian Dish. It really tastes good & taken as teatime snack.

Ingredients: 

Poha/Aval– 2 cups 

Salt – to taste 

Lime/Lemon Juice – 1 Tbsp

Oil – 2 Tbsp 

Mustard Seeds – 1/2 tsp 

Whole Dry Red Chili – 1 

Turmeric Powder – 1/2 tsp 

Curry Leaves – 1 sprig 

Peanuts – 2 Tbsp 

Onion – 1/2 medium

Green Chili – to taste(Diced)

Potato – 1 large (finely chopped )

Coriander Leaves– finely chopped for garnishing

Method:

Gently rinse Poha with water about 2-3 times

Drain out the water and sprinkle Salt and Lemon Juice Gently mix with a fork and leave aside

Heat Oil in a medium non-stick pan on medium heat

Add Mustard Seeds and let them pop

Add Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves and Peanuts

Cook peanuts for 30-40 seconds and add Onions and Green Chilies

Cook onions for 1-2 minutes until translucent and add Potatoes and Salt

Mix well, cover and cook potatoes until tender but not mushy

Fluff up Poha with a fork and add it to the pan

Mix well

Sprinkle with a little water if Poha have dried out too much

Garnish with chopped coriander leaves and serve hot.

~ Nisha Sajit

posted under Breakfast menu, Healthy Breakfast, Poha, Snacks, Tea time Menu, Tea time snack, Vegetarian | 0 Comments

Carrot Payasam/Carrot Kheer

Ingredients:

1.Grated Carrots - 3 cups

2.Milk - 1 & 1/2 Ltr

3.Sugar - 8 tbsp (Optimal)

4.Condensed Milk – ½ Cup (Optimal)

5.Ghee- 2 tbsp

6.Unsalted Cashew Diced/Sliced - 8-10 ( For Garnish)

7.Unsalted Pistachois 7-8 ( For Garnish)

Method:

Saute the grated Carrots in Ghee

Mix the milk and Sauted carrot

Keep on fire and allow carrot to get cooked in the milk

Continue to simmer and cook till its 2/3 of qty

Add Condensed Milk & Sugar & Mix well.
Cook for another 5 mins & Serve Hot

~ Nisha Sajit......

posted under Carrot, Dessert, Kheer, Onam, Onam sadya, Onasadya, Payasam, Vegetarian | 0 Comments

Ollan

One of easiest receipe of a sadya menu is ollan.

Ingredients:

Brown beans

Riped Pumpkin

Green chilly

Coconut oil

Method:

Pressure cook brown beans and add cooked pumpkin(cut into cubes) and green chilly to it.Add salt to taste.Once it's all cooked together switch off the flame and add coconut oil.

~ Sreenitha ...

posted under kerala, Kerala style cooking, Onam, Onasadya, Vegetarian | 0 Comments

Vendaka Pachadi

Ingredients:

Ladies finger/okra

Yogurt

Coconut

Mustard seeds

Green chilli

Curry leaves

Salt

Dry red chilly

Method:

Heat oil and add coconut oil.Put washed n cleaned,round thinly sliced lady's finger to it.Fry it until it starts turning brown.

Grind coconut,green chilli and mustard seeds without water.Mix this to yogurt and add the fried lady's finger to it.Add salt to taste.Splutter some mustard seeds,dry red chilly and curry leaves;pour this over the pachadi.And your pachadi is ready to serve.

~ Sreenitha ...

posted under kerala, Kerala style cooking, Onam, Onasadya, Pachadi, Vegetarian | 0 Comments

Puli Inji

With a special taste of his own,Puli inji is an important part of sadya.The colour,texture and taste sets it apart from the other sadya items.

Ingredients:

Ginger

Green chilly

Tamarind Juice

Jaggery

Turmeric powder

Chilli powder

Jaggery

Mustard seeds

Curry leaves

Method:

Heat the pan and add coconut oil.Splutter mustard seeds and curry leaves.To this add very finely chopped ginger and thinly sliced green chillies.Once fried nicely,add tamarind juice(a day before-to a big lemon size tamarind,add enough water and keep it aside.Take out the pulp and sieve it).Add 1/2 tsp turmeric powder and 1teaspoon chilly powder.Mix it well.To this paste,add two pieces of jaggery and leave the paste to thicken.Check the taste and adjust the sourness by adding little jaggery.Stirwell till the paste thickens.Once the paste thickened it's ready to be served.

~Sreenitha ...

posted under Ginger, kerala, Kerala style cooking, Onam, Onasadya, Puliyinji, Vegetarian | 0 Comments

Mango pickle (Manga karry)

No sadya is complete without the achar(pickles) and mango pickle is one of the easiest pickle to make

Ingredients:

Mango

Salt

Chilli powder

asafoetida powder

Fenugreek powder

Mustard seeds

Method:

Cut the mango into small pieces.

Put them in a bowl and add salt.Keep it for a day.

Heat the pan and add sea same oil.when hot,add mustard seeds.When it splutters completely,switch off the flame.Add chilli powder,a pinch of roasted and ground fenugreek powder and a little asafoetida powder.Mix everything together and add into the bowl with salted mango.Mix well and adjust the spicyness of the pickle according to your taste.

Easy mango pickle is ready for your sadya..I would recommend that you make the mango pickle atleast two days before the sadya so that the mango is nicely marinated with the salt and spices.

~Sreenitha ...

posted under kerala, Kerala traditional cooking, Manga Karry, Mango pickle, Onam, Onasadya, Sadya, Sadya menu, Vegetarian | 0 Comments