Tuesday, 26 June 2012

DATES PICKLE...Kannur style with step by step pics...

Dates - 1 cup pitted and cut into small chunks
Garlic chopped -1 tbsp
Ginger - 1 tbsp chopped
Green chilly - 1 chopped finely
Red chilly powder - 2 tsp
Turmeric powder - 1 tsp
Mustard seeds- 1 tsp
Oil -2  tbsp
Vinegar - 1/2 cup
Asafoetida - sprinkle a pinch
Salt - as needed

1.In a grinder just pulse mustard seeds and keep aside,cut the dates into small pieces and chop ginger and garlic,green chillies and keep aside..
2.Heat 2 tbsp oil(i used gingely oil)in a saucepan on low heat.

3.Add the crushed mustard seeds and saute slightly and add a pinch of asafoetida.
4.Add ginger,garlic and green chilly and saute for 1 minute .
5.Now add redchilly powder and turmeric powder and saute on low heat for 3 minutes.
6.Switch off and keep aside to cool.
7.Grind the dates chunk  by adding vinegar little by little to a coarse paste and add this to the saucepan and mix well.Add salt and add vinegar too if needed and check for the consistency.(i added a bit more vinegar that next i want to reduce,so be careful while adding)

8.Store in an air tight container in the refrigerator for 2 days and use...also colour too changes to dark red later on...

I am sending this to kerala kitchen event  hosted by julie of erivum puliyum.

Thursday, 21 June 2012

Cabbage varavu/thoran

Cabbage - 2 cups
Onion - 1/2 from 1 small
Tomato - 1/2 from 1 small
Green chilly - 2 or 3
Curry leaves - 1 twig
Mustard seeds - 1/2 tsp
Garlic - 2 pods crushed
Salt - as needed
Oil - 2 tbsp
Turmeric powder - 1/2 tsp
Coconut grated - 1/2 cup fresh or frozen

1.Grate cabbage using a grater thinly and put in a bowl , add warm water and salt ,wash thoroughly and strain using a strainer .
2.To a saucepan,add the strained cabbage,sliced and chopped onion,tomato ,green chillies and turmeric powder ,salt and mix well using a spoon.
3.Cover with lid and cook on low heat till almost done.Add the grated coconut to it and saute for few more minutes.
4. In another pan heat oil and splutter mustard seeds and add curry leaves along with crushed garlic pods . Add this to the cabbage thoran and switch off .Mix and serve with plain rice and any curry.

I am sending this to theKerala Kitchen Event hosted by Julie of Erivum Puliyum

Easy Fruit Tart with custard filling

For the tart:
All purpose flour: 1&1/4 cup
Butter - 3/4 of a stick(may b 1/2 cup)chilled
Baking powder - 1/2 tsp
Water - 4 drops

1.In a bowl,add all purpose flour,baking powder and mix well.To this add butter and break into pieces using finger tips to form like bread crumbs , add 4 drops of water to just form a tight rough dough.
2.Preheat the oven at 180 degree  and spread oil to the tart moulds.
3.Divide the dough into portions and spread in each tart mould using hands by rotating the mould and spreading the dough.Repeat with all the dough and bake in the oven for upto 15 minutes or till done.Take it out and let it cool.

For the custard:
Milk - 1 cup
Custard powder - 2 tbsp
Sugar - 1/2 cup or as sweet u need
1. In a sauce pan, add milk and boil.
2.When it starts to boil remove 4 tbsp milk and add 2 tbsp custard powder to it and mix well.
3.Pour this back to the boiling milk and simmer and let it boil for another 2 or 3 minutes until custard is cooked.Switch off and keep aside,let it cool and then refrigerate.

Fruits : any handy ( i used 1 apple, 1 kiwi and 3 strawberries)

In to each prepared tart,pour 2 tbsp chilled custard and arrange fruits on top of it.Serve as or chill and serve.

I used ready custard powder to make custard and easy tart method.this in not the original fruit tart recipe,just my own.Inshallah i will try to update with step by step pics next time i prepare.Recipe for tart i adapted from rias collection  jam tart, i modified a bit into my calculations.

Poori & Bhajji

For poori:
Wheat flour - 3 cups
Rava - 1 tbsp
Warm water - 1 cup
salt - as  needed
Oil - a tsp + for deep frying

1. In a bowl, add wheatflour ,rava and salt mix well.

2.Make a well in the centre and add 1 cup of water and knead well ,add oil and knead until soft dough is formed.Keep aside(go to prepare the bhaji)

3. Heat oil in a kadai on medium flame and knead the prepared dough and make small lemon size balls out of it.

4.Take a ball and roll it in chappati roller adding flour each side or press in a chappati presser by spreading a bit oil to the ball (so that its easy to press)
5.When the oil is hot( at this time, oil will get hot,u can just put a pinch of dough and see , if it raises then oil is ready)carefully drop the poori and allow it to rise( u can press gently in the centre with a spatula  for the poori to puff).Turn the poori when lightly brown and take and drain using  paper tissue.
6.Repeat the same with the rest.

For the bhaji:
Potato - 3 (peel & cut into four pieces)
Onion- 2
Green chilly - 2 or 3
Mustard seeds- 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - as needed
Curry leaves - a few
Water -1 glass
Oil - 2 tbsp

1.In a pressure cooker ,add the potatoes,salt and turmeric powder along with water and cook for upto 3 whistles on medium flame and switch off(allow it to rest till pressure releases).

2.Heat oil in a pan and splutter mustard seeds and add chopped onion ,green chilly and curry leaves.

3.Saute onions till lightly brown and translucent.Add the potatoes along with water and mash well.(if its too dry, add little more water ).Taste salt and add if needed,Simmer and allow it to cook for few more minutes and switch off.

Bhaji is ready to be srved with poori......

Watermelon juice - summer thirst quencher

Watermelon - 2 cups chopped
Sugar - 1 tbsp(if u prefer )

1.Cut the watermelon  and take one part of it and deseed.Chop them roughly into pieces and discard the outer layer.

2.In a mixer,add the chopped watermelon and a tbsp sugar and blend it till smooth.Add ice cubes if its not chilled and serve .(do not add water since watermelon itself as water in it)

Tuesday, 19 June 2012


For pathiri:
All purpose flour - 1/2 cup
Egg - 1
Salt - as needed
Water - 1 to 1 & 1/2 cups to make a loose batter

For the filling:
Chicken - 1 breast piece
Onion - 2 big
Ginger - 1 small piece crushed or grated
Garlic - 4 cloves crushed
Green chilly - 2 chopped finely (add more if u need more spicy)
Corriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Curry leaves - few
Corriander leaves - a few
 Salt - as needed

For the coating:
Eggs - 4 big or 5 small
Pepper powder - a tsp
Garam masala - 1 tsp
Salt -a pinch

For the masala:
1.Cook the chicken piece by adding enough water ,a tsp turmeric powder and salt in a saucepan upto 10 minutes or until cooked well.Switch off and strain water ,keep aside and let it cool.When cool,shred the pieces using hand.

2.In another pan ,add oil and heat .Add the chopped onions and saute till translucent.
3.When the onion starts to brown,add the crushed ginger -garlic , finely chopped green chilly and saute for few seconds.
4.To this,add the corriander powder,turmeric powder and garama masala powder and mix well.
5.Now add the shredded chicken pieces to it and simmer for few more minutes for the flavours to infuse and add corriander leaves and curry leaves.Taste and adjust salt.Switch off and keep aside,msala is ready.

For preparing pathiri:
1.In a bowl,add flour,salt and one egg .To this add water slowly to form a pouring consistency batter without forming lumps(can use hand beater,so that its easy)
2.Heat a non stick fry pan on medium flame,add a ladle of batter and move in circular motion,cover and cook for a minute and remove to a plate.

3.Repeat the same until 5 ,6 or 7 pathiris and keep the rest for later use if any.
Preparing the coating:
1. In a bowl,add 4 eggs, a pinch of salt,garam masala powder and pepper powder and beat well.Keep aside,

For the assembling:
1.Take a small saucepan,spread a tsp ghee or oil and on the stove and keep on low heat.
2.Take one pathiri,dip in the egg coating ,remove and keep into the sauce pan as first layer.
3.Sprinkle the chicken mixture  over it.
4.Dip in the second pathiri in egg coating mix ,coat well and place on top of the filling.
5.Again sprinkle the chicken filling and top with next pathiri and repeat the same until all are used.
6.Now,pour the remaining egg coating mixture on top layer so that it forms a layer and fills the side gaps.
7.Cover with a lid and cook on low heat for upto 10 minutes until sides turn slightly brown.
8.Switch off and take another pan,add oil or a tsp ghee , swirl and keep on low heat.Flip the pathiri  to the pan and simmer to low ,let the other side too cook for another 5 minutes.Switch off and remove to a plate.(here, u can remove to a plate and flip it back to the same sauce pan too)
Chatti pathiri is ready to be served!!!


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