Kalumakai Fry

 

 

Yesterday I went to the wet market to pick up some fresh fish & meat. I saw fresh Mussels with one of the fish mongers & I picked a kilo from him. Mussels are very cheap, I paid just $2 for a kg. Mussels/Kallumakai is very popular in northen Kerala. During college days my Mallu fiends used to get it from their home. Aari Kadka is a very famous rice dish made with mussels in northern kerala. I used to wait for my friends to bring this while they are back to hostel from holidays. There are plenty on recipes the keralites make with Mussels. One if the simplest & commonly made are Kallumakai fry.

 

This is the first time I am cleaning the mussels & I must say that they stink so badly.. yucks....  I have cleaned the smaller ones before but they don't stink like these... At once i felt like throwing them all, coz i just couldn't control the smell. But I knew that once they are cleaned properly & washed they will taste very good. Although I like Seafood, but if it stinks I don't eat.The cleaning was a really long process but the end result so superb. I also went through a lot of cleaning videos on the net. Here are few links you can refer to  if you do not know how to clean these. click here to view the video to clean the black dirt from Mussels.

 

 

Ingredients:-

• 1 kg Mussels / Kallumakai (Once cleaned it will be 1 cup)
• 1 Tbsp Ginger garlic piece
• 1 Tspn Kashmiri red chili powder
•  1/4 Tspn pepper powder
• 1/4 Tspn Turmeric powder
• 1/2 Tspn Cumin powder
• 1 Tbsp  Lemon Juice
• Salt to taste
• 3 Tbsp Oil for frying
• Handful of curry leaves

Method:

1. Wash the mussels well under running water. If there are any opened shells discard it as they are spoilt.
2. In a heavy bottom pan add water about 3/4th of pan & cook the mussels with shell for about 10 mins in this water or until all shells are opened.
3. Drain off the water & remove meat from the shells, set aside.
4. Now there is a black part in the mussel meat that needs to be removed after its been boiled.
5. Once you remove the black part, soak the mussels in turmeric water for 10 minutes.
6. In a mixing bowl, add all the above ingredients except oil & curry leaves.
7. Now heat the pan with oil & add this mussel mixture & cook it for about 3 to 5 mins. Finally garnish them with curry leaves.

 

Kadai Mushroom Mutter

I had picked up some white button Mushrooms in my weekly grocery shopping. Today thought of trying out Kadai Mutter Mushroom. I followed the same process like I make Kadai Paneer but just a couple of new Ingredients. I loved it & enjoyed my lunch with Rotis. I have made some Lachha Paratas for dinner & will be having this yummy curry with it. This is a must try recipe. Happy cooking & enjoy this recipe.

Serves: 4 people
Making time 30 mins

Ingredients

• 1 Cup Button Mushrooms chopped
• 1/2 cup Green Peas (Mutter)
• 2 large tomatoes chopped
• 1 Large onion chopped
• 1/2  Medium green capsicum
• 2 green chili deseeded & slit
• 1 Tspn ginger & garlic chopped into small pieces
• 2 Tbsp Oil
• 1 Tbspn crushed whole coriander seeds
• 1 tspn Kasuri Methi
• 1/4 Tspn Sugar
• 2 Tbsp Heavy Cream
• Salt as per taste
• Coriander leaves to garnish
• 1/4 cup of water

Masala powder

• 1 Tbsp Coriander powder
• 1/4 tspn turmeric powder
• 1 Tspn Kashmiri chili powder
• 1/2 Tsp Garam Masala powder

Method:

1. In a Kadai/ Pan/ Wok add 2 tbsp of oil. Once the oil is heated add in crushed coriander seeds, ginger garlic pieces, onion & fry them till they are translucent. 
2. Now add in chopped tomatoes, green chilis, all the masalas mentioned in the above list & fry them till you see fat separation. which will take around 3 to 4 mins. 
3. Add in Green Peas, Mushrooms, kasuri Methi, salt, sugar give it a good mix. Cook this on low flame for about 5-8 mins. Once this is cooked add in 1/4 cup of water & cream. 
4. Finally add in the capsicum give it a good stir. Turn off the flame & close the lid.
5.  Garnish the dish with fresh coriander leaves just before serving. Kadai Mutter Mushroom is ready!

Oats Burger

Now that I have decided to incorporate more & more healthy food in my diet. Wanted to try out making veggie patties with oats. I had made this for brekfast last week & they turned out so good. The oats in the patty really binds up the ingredients well & adds in that extra flavour. I found this burger very tasty, healthy & filling. This is how I made it & note down the ingredinets

Serves- 5,  Cooking time- 20 mins

Ingredients:

To pressure cook:

• 1 cup Potatoes
• 1/2 cup carrots & green beans
• 1/4 cup green peas
• 1/2 cup dry roasted oats
• 1/4 Tspn Turmeric powder
• 1/3 Tspn Chili powder
• 1/2 tspn garam masala powder
• 1/4 tspn amchoor powder or juice of lemon
• 1/2 tspn Chaat masala
• 1/4 cup of chopped coriander leaves
• 1 medium chopped onions
• 1 tbsp ginger garlic pieces
• 1 Tbsp Oil

Method

1. In a pressure cooker boil all the vegetables mentioned above until 1 whistle. Once cooked drain off all the excess water & refrigerate this for about an hour.
2. In a Pan add in oil, fry the ginger & garlic pieces for about a minute
3. Add the chopped onions & fry them untill they are translucent
4. Add boiled French beans, carrots, green peas and mix. Add salt and continue to sauté for two minutes.
5. Add in the toasted oats, mashed potatoes, all the masalas, mix well & cook for about 3 to 4 minutess
6. Finally add in the coriander leaves & slat as per your taste. turn off the heat.
7. Heat sufficient oil in another pan. Take a portion of the mixture, shape into a ball and roll in corn flour. Press lightly and place the cutlet in the pan.
8. Shallow fry till both the sides are evenly golden. Similarly prepare more cutlets. Drain and place on an absorbent paper and serve hot between the burger buns

Assembling the burger
Cut the bun into half, place around 3 slice of plums followed by veggie oats Patty, again some slices of plums & low fat cheese. The burger is ready to eat.

 

Oats Upma

Well this was one of the breakfast recipes that I had bookmarked to make under the Oats category. I never knew that oats are so versatile! I am so impressed with the way these oats recipes have turned up. I really loved the taste of this Upma. I generally hate Upma & very very rarely make them. But these with Oats tasted really nice. A healthy & filling breakfast. The best part is you can add in any veggies you want in it. Here is the recipe & happy cooking/eating:)


Oats Upma Recipe
Serves: 4 Cooking Time: 25 mins

Ingredients

• Quick cooking Oats - 1 cup (Dry roast this for about 5 mins)
• Water - 1.5 cup
• Onion - 1 medium sized chopped finely
• Turmeric powder - a generous pinch
• 1/2 Cup Carrots chopped to small pieces
• 1/2 cup green peas
• Pinch of Asefotida
• Coriander leaves - 2 tsp
• 1 Tspn lemon juice
• 1 Tbsp sugar
• Salt - to taste
• Oil - 2 tsp
• Mustard seeds - 3/4 tsp
• Urad dal - 1/2 tsp
• Green Chillies - 1
• Curry leaves - few

Method:

1. Add 2 Tbsp of oil in a Pan/ Kadai. once the oil is hot add in mustard seeds
2. Once they splutter, add onions, curry leaves, green chili's, asifotida & fry until onions are translucent.
3. Add in carrots, green peas, turmeric powder & fry this for 2 mins.
4. Now add in 1.5 cups of water, salt, sugar & bring this to a boil for about 1 minute.
5. Now add in the oats & keep stirring until everything is well mixed. Add in lemon juice, coriander leaves.
6. Close the lid & cook this on low flame for about 3 to 4 mins. Open the lid, give it a good mix, check if its cooked & the water is drained off.

 

Oats Idli

Weight Loss has always been there in my mind. Every time I start my exercise regime, my very new friend "Back Pain" stops me from going any further:(. When it comes to food, I can never compromise on the taste. Food has been given the NO1 priority at home since my childhood. My mom was & has been making very tasty rich food. However I always make tasty food but avoid the richness in my everyday food. I know there are many of you like me who cannot compromise on good food. Hence I have decided to come up with super healthy tasty recipes that will fill your tummy, taste buds & also help you stay healthy. I am going to try this diet which I will post it once I achieve some results.

Well I plan my menu a day before. Last night I asked my maid to make sambar in the morning & told her for breakfast we will make oats & have it with sambar. Although I was not very keen on having it, but still for the weight loss sake decided will have it. As usual my hubby's day starts very early in the morning. His meetings starts mostly by 6am , back to back & goes on till 10 or even 11am. I had my usual morning cup of coffee & was waiting for my hubby to have breakfast together. It was half past 9 & I was very hungry. My hunger was signally me that oats & sambar is not going to satisfy you. Sheela please think of something else healthy & tasty. I quickly thought of Oats Idli & made it the way I make Rava Idli. I must say that this was really tasty & definitely healthy. Its very simple to make & can make it within20 mins. This is a must try recipe & Anybody can cook this.

Ingredients:

• 1 Cup Oats
• 1/4 Cup Rava (Semolina)
• 1/2 Cup Curd
• 1.5 Tspn Eno
• 2 Tspn Lemon juice
• 1 Carrot grated (You can use any vegetable you want)
• 1 Tspn chopped Ginger
• 1 Tbsp Moong dal
• 1 Tspn mustard seeds
• 6 to 8 curry leaves
• Pinch of Hing (Optional)
• 1 Tbsp Oil
• Salt as per taste
• 1/2 Cup water

Method:

1. In a Pan add a Tbsp of oil. Once the oil is hot crackle the mustard seeds, add in curry leaves, hing, moong dal & fry for a minute.
2. Now turn off the heat & set this aside. In a Pan dry roast the oats & semolina separately for few minutes until fragrant.
3. In a bowl mix all the ingredients (1 & 2) together with curd, grated carrots, Eno salt & sufficient water to get the idli batter consistency. Its ok if its a little thin.
4. Now grease the Idli making vessel & steam them for 10 mins. Oats Idlis are ready:)

Note:

• You can add any vegetables to this batter
• I am planning to try these again with some green peas & carrots.
• Eno is the main agent in this recipe to make the idli smooth & get the right texture.

 

Elle Belle

 

 

This is my 3rd post under Gian food for BM- 26. Elee Belle is nothing but coconut & jaggery stuffed Pan cakes. I have used sugar instead of Jaggery. This is my hubby's Fav & he can eat any number of these:) When we had gone on a holiday to Goa my hubby kept ordering these almost 2 to 3 times a day. In Goa they make different types of filling. I also had chocolate Pancakes, Banana & Peanut butter. However the traditional & the tastier one is with coconut. You can add jaggery instead of sugar.

 

I remember my school days, how my Mom used to make these for our evening snacks. Mostly my mom used to make these with neer dosa's & sometimes with flour batter. These are very simple to make & can be done under 10 mins. A quick breakfast/ snack or even kids meal.

 

Ingredients:

 

Pan cake Batter

• 1.5 Cup Maida/ All purpose flour
• 2 eggs beaten
• 1 cup water (less or more to get the right consistency)
• Pinch of salt

For the filling:

• 1.5 cups grated coconut
• 1 cup sugar/ Jaggery
• Pinch of salt
• 1/2 Tspn cardamom powder
 

 Method:

• Make a batter with With flour, beaten eggs, salt & water. The batter needs to be thin a little thinner than dosa batter.
• For the stuffing mix all the ingredients mentioned in the list & just microwave it for 30 secs. This will combine the sugar & coconut well.
• Heat the non stick flat Pan (Tawa) Pour a laddle of batter on the Pan & spread it around with the spoon to make it a thin Pan cake.
• Cook only on one side for about a minute or try & lift with a spatula. This comes off easily from the non stick Pan. (I try to fill the Pan cakes with stuffing immediately to avoid any sticking).
• Place a pancake on a plate. Place sufficient coconut filling in the centre, fold both the sides inward or just one side like the way I have done. Make sure that the filling is well covered or roll like a Swiss roll. Follow this process & the Pan cakes are ready to serve.

 

 

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Prawn Ghee Roast

Prawn Ghee roast is a Mangalorean delicacy. In this dish a ground chili paste is fried in Ghee (Clarifies butter) & then the semi cooked Prawns is added to it. You can try this dish with Shrimps, chicken & Paneer too. This is our all time favorite & a little spicy but very tasty dish. I have posted the recipe for this earlier also, but this one has some modification. The earlier one had onion paste in it & can be made as curry.  I feel this one is much better than the earlier one. Even the picture & presentation is better here. This is a dry dish and can be had both as starters & main course. Goes very well with steamed rice, neer dosa & Pundi.

Serves: 4 people
Making time: 30 mins

Ingredients

1. 20 medium size prawns ( half to 3/4 th kg)
2. 10 to 15 roasted Long Red Chilly (Byadgi) . You can remove the seeds if you don't like it spicy. (Generally these chilies are not very spicy but gives a nice color)
3. 1/4 tsp tamarind paste
4. 1 tsp Coriander powder
5. 1/4 tsp Cumin Powder
6. 1 Tspn Garlic & 1 Tspn Ginger
7. 1/4 Tspn turmeric powder for marinade
8. 7 -8 Tbsp Ghee or 1/4 cup of Ghee (Clarified butter)
9. 1 Tbspn Coconut oil
10. Salt as per taste

Method:
 
1. Grind ingredients 2- 6 to a smooth paste.
2. Marinate the cleaned prawn with some salt & turmeric powder for about an hour.
3. In a Pan/ Kadai add 2 tbspn of ghee & fry the prawns for about 2 mins & remove.
4. In the same Pan add rest of ghee & add the ground masala paste, salt. fry this on low flame stirring for about 5 - 8 mins or until fat separation.
5. Finally add in the prawns stir well & cook this for about 2 mins. In the end garnish this dish with 1 Tbspn of coconut oil & mix well

This is how the ground Chili masala paste looks like

The masala after frying in ghee

Bolinhas

Here is the Goan recipe for the day 2 of BM. Today its going to be a real busy day for me as I will be going out to pick up wall paintings & some other decorative stuff for our new home. So I decided to make these in the morning itself while my son is asleep. I was really looking for something easy & healthy in Goan. I was happy to see that this recipe dint call for butter or more ghee. I have added only 1 Tbsp Ghee:) I really loved making these as they were very easy. Since I was so impatient to wait for this dough to rest for 8 hours, I made some within an hour. I still have some more dough resting in the fridge & I plan to bake them later in the evening.

Ingredients :

1 cup grated Fresh Coconut
1cup Rawa (Semolina)
1 cup Sugar
1 tbsp. Ghee (Clarified Butter)
3 tbsps. Maida (Refined Flour)
1 level tsp. Baking Powder
3 Eggs
1/2 Tspn cardamom powder
A pinch of Salt
½ cup Water for the Sugar Syrup
¼ cup Water for grinding the scraped Coconut

Method:

1. First, grind the freshly grated coconut with ¼ cup of water in a mixer to a paste. Keep aside to be used later.
2. Dissolve sugar in a large Pan& prepare a thick sugar syrup by heating sugar on a low flame with ½ cup of water. This will take about 5 mins
3. Add dry roasted rawa (semolina) to the syrup & stir well.
4. To this, then add the coconut paste, salt, cardamom powder & ghee. Stir well to combine.
5. Cook till well blended & thick. Take if off the heat & let it cool completely.
6. Now according to actual recipe, every one had mentioned to rest this in the fridge for 8 hours. & than add in the egg yoks & beaten egg white at the end. But I rested it in the freezer for an hour.
7. Add in the egg yolks, Flour, baking powder & mix this well.
8. Now make small balls or any shape you want. You might need some flour to roll them into shape as these will be a lill sticky.
9. Finally Bake these at 200 degree for about 20 mins.

Note:

• I have never tasted Bolinhas, so dont know how it should actually taste. But this one tasted very nice. It was crisp out & a lill soft inside.It was a mix of cookies & cake
• I came accross Hildas blog while researching for Goan recipes. She has an amazing space & you must go there to get the actual traditinal way to make these. click here to check her site

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Chicken Curry

Mostly I plan my menu according to my hubby's taste. This morning as usual I gave him some options & asked him to choose on what he wants for lunch. He said, I want a simple plain chicken curry. He & curry are like best friends. He is a curry lover & cant do without it. I was too bored to make the boring chicken curry. My taste buds always craves for something new & different. I had some fresh plums that I had picked up from the market, so thought of adding that in the curry. I made it in a very different style than the regular chicken curry. This curry turned out super super tasty. My hubby was all praises about this dish & was licking the plate:) Lol. Before I forget that recipe, I decided to jot down in the blog today itself. This goes well with Rice, Roti, dosa hmmmm.... arey! everything I say...This is how I made it & you must definitely try this one.

Ingredients

• 1 Kg chicken
• 2 onions thinly sliced
• 2 plums chopped
• 1 bay leaf
• 1 star aniz
• 1 Tbsp Kashmiri chili powder
• 1/4 Tspn Turmeric powder
• 1 Tbspn coriander powder
• 1/2 Tspn Cumin powder
• 2 Tbsp Coconut Oil
• Salt as per taste
• coriander leaves to garnish
• To grind:
• 1 Tbsp ginger & garlic pieces
• 1 medium tomatoes
• 1 inch Cinnamon stick
• 3 Cardamom
• 4 Cloves
• 1 Tbspn Souf seeds
• 1 Tspn cumin seeds
• (Note: Dry roast cinnamon, cloves, souf & cumin before grinding)

Method:

1. Fry onions till they are translucent in a Pan/ Kadai
2. Add in bay leaf, star Aniz, tomatoes, plums & the ground paste.
3. Once the tomatoes are soft add in all the masalas & salt as per taste. Cook this for about 3 to 5 mins or until fat separation
4. Into this add in the washed chicken & give it a good stir. Now cook this on low flame for about 10 mins. The curry is ready, garnish this with coriander leaves. If you want you can add some water which I dint.

Note:

• You need to grind the items mentioned in the to grind list to a very smooth paste.
• The Plums have a little sour taste in it & it balances the curry flavour very well. Just in case you have very sweet plums, than may be you can add some lemon juice.
• Mine was a semi thick gravy as I dint want to add any extra water.
• Some information on plums http://en.wikipedia.org/wiki/Plum

 

Dal Tadka

Dal tadka is a regular feature for most of us at home. However many of you think that you do not get that resturant type taste at home. Made with split red lentils this creamy, rich and smooth dal is tempered with spices and ghee. It makes the perfect accompaniment to rice or Rotis. A very simple one & a every day recipe. However there are many versions of Dal tadka & this is one of it I make more often.

Ingredients:
1 Cup Masoor dal (split red lentils)
1/4 cup yellow moong dal
2 Green chilis slit
1 Tbspn grated ginger & garlic
1/4 Tspn turmeric
Salt as per taste
For tempering:
1 Tbsp Ghee/ clarified butter
1/2 Tspn cumin seeds
3 dried red chilis
1 Medium onions thinly sliced
1 Medium tomatoes chopped
1/4 Tspn Garam Masala Powder
Corinder leaves to garnish
1 Tbsp heavy cream to garnish or decorate

Method

Clean, wash & soak both the dals for 20 mins in water, Drain the water add green chilis, ginger, garlic, turmeric powder, salt & 3 cups of water in the pressure cooker & cook for the dal untill tender. Untill 2 whistle. Once cooled, remove the green chilis from it & whish or mash the dal with a spoon.  Now for tempering, add 2 tbsp of ghee in the pan. Add in cumin seeds. red chilis. onion & saute until translucent. now add in the tomatoes & cook until they are soft. Now add in the cooked dal into this mixture & boil for 2 mins. Turn off the flame, garnish this with coriander leaves & garam Masala. Take a tbspn of heavy cream & draw a pattern on topof the dal before serving. Dal tadka is ready.

Veggie Puffs

This was one of the snack item that I made for Zion's Rainbow Farewell party. This was such a hit in the party that both kids & parents loved it. Its very easy to make & you can make any filling that you like. For this one I used Potato, carrots, cabbage & cheese filling. Since I had to make many more snack items ,I used the ready to use pastry dough which is available in the frozen section of supermarkets. However you can make your own pastry dough if you have time. This is an interesting way to get your child eat veggies:)

Ingredients:
1 Cup boiled grated potatoes & green peas
1 Tspn Garlic chopped
1/2 cup thinely chopped carrots & cabbage
1/4 Tspn pepper powder
1/4 cup grated cheese
2 Tbsp Oil
Salt as per taste
Ready to use Puff pastry dough

Method:

In a Pan heat oil, fry garlic, now add in the potatoes, peas, carrots, cabbage & give it a good mix. Season this with salt, pepper & grated cheese, Mix well & set aside. Roll the pastry dough to 1/2 inch thickness & cut it to any shape you want. I used my star shape cookie cutter. Now take a tspn of filling & place it in the center of the cut pastry dough. Now bake them for about 7 to 10 mins in the maximum temperature 300 degree or untill its golden brown. This turns out very crunchy & tasty. Serve them hot to enjoy it fully.

Kadai Paneer

I love Paneer & I make Paneer dishes more often. I made this dish tonight for dinner to go along with Roti. Although I have made Kadai Paneer in the past many times, I thought of trying a different recipe this time. Upon doing some research, I really loved Rak's Kadai Paneer recipe. I just followed the way she had mentioned. Even I make the same way, except that I don't add coarse coriander & kasuri methi. This recipe turned out very good. Just a few changes in the ingredient really took my regular kadai Paneer recipe to a different level.

Ingredients

1 Cup Paneer cubes in room temperature
2 large tomatoes chopped
2 medium onion chopped
1 Medium green capsicum
2 green chili deseeded & slit
1 Tspn ginger & garlic chopped into small pieces
2 Tbsp Oil
1 Tbspn toasted & crushed whole coriander seeds
1 tspn Kasuri Methi
1/4 Tspn Sugar
Salt as per taste
Coriander leaves & 1/4 tspn of crushed corinders seeds to garnish
Masala powder

• 1 Tbsp Coriander powder
• 1/4 tspn turmeric powder
• 1 Tspn Kashmiri chili powder

Method:
In a Kadai/ Pan/ Wok add 2 tbsp of oil. Once the oil is heated add in crushed coriander seeds, ginger garlic pieces, onion & fry them till they are translucent. Now add in chopped tomatoes, green chilis,  all the masalas mentioned in the above list & fry them till you see fat separation. which will take around 3 to 4 mins. Now add in the kasuri Methi, salt, sugar give it a good mix. Now add the Paneer & cook this for a minute with closed lid. Finally add in the capsicum give it a good stir. Turn off the flame & close the lid. Garnish the dish with fresh coriander leaves just before serving. Kadai Paneer is ready!

Here is the step by step pictures

 

Prawn Ghassi Video recipe

 

Now we have settled completed in our new home. The good part is there is a very big wet market near to my new house. I had been there couple of days ago & picked up tiger prawns. I am so impressed with the variety of fish available in this market. So here after any day I can just walk up to this market & bring home the days fresh catch:)

 

Well I made Prawn Ghassi - Mangalorean dish with half a kilo. Ghassi is a semi thick gravy & is made in every Mangaloreans house. Ghassi can be made with any fish, meat or even vegetables. I was able to take a video recipe for this one. Although the video clarity is not so good but its watchable:) This is a very simple & tasty dish. Its a must try...

 

 

Serves 4
Cooking time - 20 mins
Cuisine- Indian Coastal

· 1/2 Kg Tiger prawns

 

· 1 cup fresh/frozen coconut pieces or grated

 

· 4 to 5 red dried chillies (if you can handle more, increase it)

 

· 1 tea spn coriander seeds

 

· 1/4 Tspn cumin seeds

 

· 1/4 tspn black pepper corn

· 1/4 Tspn Kashmiri red chili

· 1/4 tspn Turmeric powder

· 1 medium tomatoes chopped

· 2 slit green chili's

· 1 large onion chopped

· 1 cup of water

· 1/4 tspn sugar

· 2 Tbspn coconut oil (can use any oil)

· 1/ tspn Tamarind paste (optional)

· salt as per taste

· Coriander leaves to garnish

Method:

1.       Dry roast red chillies, coriander seeds, cumin, Black pepper until fragrant.

2.      Now along with coconut, turmeric, chili powder, grind this to a fine paste with 1/4 cup of water. Do not add too much water (This needs a good Indian mixer).

3.      In a pan add coconut oil, fry onion & green chili until translucent.

4.      To this now add in the ground masala paste, tomatoes & 1/4 cup of water. Close lid, cook this for about 5 to 8 minutes until the raw smell goes off & you see some oil floating on top or sides(On medium or low flame)

5.      Add in salt, sugar & Prawns in this. Now cook for another 3 to 5 mins with lid closed. Add some water if required.

6.      Turn off flame & garnish with coriander leaves. Prawn ghassi is ready.

Click here for video recipe