Thursday, October 30, 2014

Beef Sandwich Toast (Kerala Style)


beef sandwich toast

Beef sandwich toast with boiled potatoes is an easy kid friendly Kerala style sandwich toast, usually made for kids lunch box. 

Amma used to make this for my two brothers and me to take to school, she will sometimes fill with left over beef cutlets

I am sometimes lazy to roll up cutlets and so I fill the bread with cutlet mix and slather with good old butter and toast in my old gas toaster and the result is crunchy buttery toast....my kids love them.

This cutlet mix is very versatile; I refrigerate it after adding boiled potatoes; and sometimes spread on Indian flatbread / roti and roll and heat it up with a dollop of butter or sometimes I make keema paratha with the cutlet mix minus the potatoes (with potato also its yum).

Method:
Pressure cook half kg beef with potatoes, vinegar, and salt for 15 to 20 min, evaporate if there is any water left on high flame. Allow it to cool and then mince it. For detailed step by step tutorial check Beef Cutlets
Mince onion, ginger, green chilies (I used my food processor). Heat oil preferably coconut oil in a kadai or pan add in the minced onion, ginger, and green chilies. On low fire saute till it become translucent and add garam masala, and pepper.
Add in the minced beef to this and mix well for 2-3 mins ...I use this to make keema paratha.

Crumble boiled potatoes and add it to the beef. Keep stirring for 5-6 mins so that the moisture in the potatoes are absorbed. Switch off fire. You can store this for up to a week in the fridge or you can make beef cutlets. 

Butter (optional) two slice of bread.  Spread  2 tbsp of  the beef mix on one side of the bread, cover with the other slice. Place it on a toaster and grill. I used my handy gas toaster, heat both sides. Repeat the same with bread slices.
Serve with tomato sauce.

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Beef Sandwich Toast (Kerala Style)


PREP TIME: 30 mins    |  COOK TIME: 5 mins    |  AUTHOR::
  beef sandwich toast  

  INGREDIENTS

  • Beef: 1/2 kg
  • Onion: 1 large
  • Ginger:1/2 inch
  • Green Chilies: 2
  • Vinegar: 1 tsp
  • Pepper powder: 3/4 tsp
  • Garam masala: 3/4 tsp
  • Salt: 3/4 tsp (or as needed)
  • Potatoes: 3, medium
  • Coconut Oil: 2 tbsp
  • Bread Slices
  • Butter: 1 tsp (optional)


  METHOD:

  1. Pressure cook beef with vinger, salt, and potatoes (whole potatoes washed and scrubbed clean) for 15-20 minutes.
  2. Mince the cooled beef and keep aside. Mince the onions, ginger, and green chilies.
  3. Heat a pan with coconut oil and add in the minced onion. Saute well until light brown.
  4. Add in the minced beef, pepper powder, and garam masala. Mix well for 2-3 minutes.
  5. Crumble potatoes and add in mix well for another 5-6 minutes so that the moisture in the potatoes are absorbed.
  6. Butter two slices of bread and spread 2 tbsp of the beef filling.
  7. Toast on both sides
  8. Repeat the same.

NOTES

  • You can keep this mix refridgerated for up to a week.

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Tuesday, October 28, 2014

Oats Idli Recipe / Oats Dosa


oats idli

Oats idli recipe, oats dosa; is another easy way to include oats (oatmeal) in our daily diet. Oats idli is a healthy breakfast for the whole family; and very low calorie and filling. The best thing is you can use this same batter to make oats dosa.

I replaced the raw rice with powdered oats and left it to ferment overnight and the result was pillow soft idlies.

Putting all the ingredients in a blender and leaving it to ferment overnight makes everything so easy, just like ordinary blender idlies.

I added some finely chopped green chilies, ginger and curry leaves to the idli batter and it tasted so good and so very soft.

I also used the same batter to make dosa.

Bachelors can make this so easily.

oats dosa

And they were crispy and perfectly yum, but healthy!

STEP BY STEP METHOD:
Makes about: 10-12 idlies.

Lightly roast oats in a pan, make sure you roast in low flame as we dont want the colour to get changed to brown. Then powder them finely.

In to the blender, add the roasted and powdered oats, cooked rice, soaked urad dal, fenugreek seeds (uluva), salt and enough water. Grind it to the consistency of idli batter. Keep it overnight or 7-8 hours to ferment. The picture below is that of the fermented batter, you can see how airy it has become.

I added some finely chopped ginger, green chili, and curry leaves to the batter...for that extra Zing!

Pour into greased idli moulds and steam until done.

If you are making dosa, add a little more water and spread a ladleful of batter to a greased and hot dosa tawa. Drizzle ghee or oil if needed.

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Oats Idli Recipe / Oats Dosa


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  oats idli  

  INGREDIENTS

  • Oats: 1 cup
  • Cooked rice: 1/2 cup
  • Urad Dal: 1/2 cup
  • Salt: 1/2 tsp
  • Fenugreek seeds: 1/2 tsp
  • Water: 1/2 to 3/4 cup (add accordingly)
  • 1 green chili, 1/4 inch ginger, 1 sprig curry leaves: Finely chopped (optional)


  METHOD:

  1. Soak urad dal in water. Powder the roasted oats and keep aside.
  2. Into the blender or wet grinder, add in the powdered oats, cleaned and washed urad dal, cooked rice, fenugreek seeds, salt and water.
  3. Grind the batter to that of idli consistency (fairly thick batter).
  4. Pour it into a steel bowl and keep it covered overnight.
  5. The batter will be risen in the morning and do not stir it. If you are adding, finely chopped ginger, curry leaves, and green chilies, you can add it by lightly folding into the batter.Just scoop the batter with a ladle and pour into greased idil moulds.
  6. Place them in the hot idli cooker and allow it to cook. Seve soft oats idli for breakfast
  7. Add little more water to make dosa; pourable consistency.
  8. Heat a dosa tawa and grease it with oil, pour a ladle full of the batter and spread out in circles. Drizzle oil or ghee if needed and allow it to stay on the tawa for 2 minutes.
  9. Serve crispy oats dosa.

NOTES

  • Batter should be thick and it is best not to stir it once it is fermented.
  • Urad dal should be soaked in water for at least 20 minutes. Adding fenugreek seeds will increase the flavor.

©Copyright Reserved 2010-2014, Nisahomey.com


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Friday, October 24, 2014

Mutton Biriyani / Malabar Mutton Biriyani Recipe


mutton biriyani

Mutton biriyani recipe; Malabar mutton biriyani is the most popular Muslim biriyani in Kerala. This mutton biriyani is made with instant biriyani masala. Living in Calicut has introduced me to Malabar food through friends, neighbors etc. I also got introduced to Ummi Abdulla's cookery book awhile ago through my daughter's friend, Amra's mother.

Whenever I have a mood for Malabar cooking; I will ring up her and it is she who always helps me out, Malabar chicken samosa and cauliflower fries are examples. For this mutton biriyani, I followed her recipe and also referred Ummi Abdulla's cookery book "Malabar Pachakam".

The main one thing which makes a Malabar biriyani stands out is the rice which is used; unlike in other biriyani where basmati rice is used, in Malaber biriyani its kaima rice which is used. Now the difference between Kozhikodan biriyani and Thalassery biriyani is mainly in the layering of the dum; Kozhikodans like to layer the meat with just rice over it, but the rice itself is layered with cashewnuts, raisins, ghee, fried onions, saffron, coriander and mint leaves etc....maybe two or three layers....but the base is only the meat. While serving they put the meat in a plate and cover with rice.

Thalassery biriyani is wherein the meat and rice is layered alternatively ...until rice comes on top...while serving they mix the biriyani in the dum pot and serve mixed up biriyani....also, they use more tomatoes in their biriyani.....of-course these are my observations from information collected from friends from Thalassery and Kozhikode.

malabar mutton biriyani


This mutton biriyani is made with curd and hence tomatoes are not added; if you prefer to add tomatoes, you can add 2 but reduce curd by half; though I would suggest you try this version. I had researched quite a lot in coming up with this recipe.

Biriyani masala is made instant and that make this biriyani more flavorsome. It might look a bit difficult, but just follow my steps and I promise making biriyani will be easy-peasy for you.

Fish lovers, try Malabar fish biriyani.

Step by Step Pictures:
Serves: 4
The spices to make the biriyani masala. Lightly roast and grind it. Keep this aside. Keep aside 2 or 3 pinch of the masala powder to sprinkle over rice.

Marinate mutton with curd and salt. Wash and clean kaima rice and put in a strainer.
In the same grinder: grind ginger, garlic and green chilies...keep aside.

Heat a pressure cooker with oil or ghee, add in 2 sliced onions and allow it to lightly brown and then add in the grinded ginger-garlic mix. Mix well.
Add in Kashmiri chili powder, coriander powder, and turmeric powder, and the grinded bririyani masala and mix.

Add in the marinated mutton and khuskus paste along with 1/3 cup of water. Mix well and close and pressure cook for 15 to 20 min (simmer after the first whistle).

While the mutton is cooking in the cooker, lets make the rice. In another burner keep 4 cups of water with salt to boil.
Heat another deep bottomed pan with 2 tbsp of ghee, and add in one sliced onion and remove it when it is fried.
Then add in cashewnuts and remove when fried.

Add in rasins (rasins swell and fry up fast; so be a bit fast in removing them from oil) fry, and remove them.
Add in cloves, cardamon and cinnamon to the remaining ghee.

 Add in the strained rice and fry in low -medium flame for 2 minutes. Then add in the hot boiling water and when it starts to boil, cover and simmer for 3-5 minutes. In between open and stir from the bottom, so that it does not stick.

Once the rice is done, squeeze in half a lemon and mix well. 
Heat another pan, I used my iron skillet and add in the cooked mutton...if there is lots of water evaporate on high flame....there should only be a little gravy.

Top it with half of the cooked rice. Sprinkle a fat pinch of the biriyani masala powder and drizzle a tsp of ghee.  Drizzle half of the saffron milk, fried onions, cashewnuts, raisins, coriander and mint leaves.
Then repeat the same with the rest of the cooked rice. Cover with a tight lid and simmer for 10-15 mins. You can also seal with dough made with flour.

Allow it to sit for 5 minutes and then open and serve with raita or papad.


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Mutton Biriyani / Malabar Mutton Biriyani Recipe


PREP TIME: 10 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  mutton biriyani  

  INGREDIENTS

  • FOR THE MUTTON GRAVY/KORMA:
  • Mutton: 300 gms, chopped
  • Onions: 2, sliced
  • Green Chilies: 2-3
  • Ginger: 1 inch
  • Garlic: 1 pod
  • Kashmiri chili powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: 1/2 tsp
  • Oil or ghee: 2 tbsp
  • Coriander leaves: A handful, chopped
  • Mint Leaves: 1/2 handful, chopped
  • Curd: 4 tbsp
  • Biriyani masala: 3/4 of the powdered mix
  • Khuskhus: 1/2 tsp (grind it with little water)
  • Water to cook mutton: 1/3 cup or as needed.
  • FOR THE INSTANT BIRIYANI MASALA POWDER:
  • Jathika/Nutmeg: 1/2
  • Jathipathri/Mace: 1/2
  • Shahjeera: 1/2 tsp
  • Perumjeerakam/saunf: 1/2 tsp
  • Cloves: 5
  • Patta/Cinnamon: 3/4 inch
  • Whole black pepper: 1/2 tsp
  • Cardamon: 4
  • TO MAKE RICE:
  • Kaima Rice: 2 cups
  • Hot Water: 4 cups plus 1 tsp salt
  • Juice of half lime
  • Onion: 1, sliced
  • Cloves: 3
  • Cardamon: 3
  • Cinnamon: 1/4 inch
  • Ghee: 2tbsp
  • Cashewnuts: 2 tbsp
  • Rasins: 2 tbsp
  • EXTRA GARNISH:
  • Saffron: A fat pinch
  • Warm Milk: 2-3 tbsp
  • Coriander and mint leaves chopped
  • Ghee to drizzle: 2 tsp


  METHOD:

  1. Marinate mutton with curd and salt. Keep this aside while we prepare the rest.
  2. Wash kaima rice and put it on a strainer.
  3. Lightly roast on a pan the ingredients under the biriyani masala and grind it and keep aside.
  4. In the same mixie grinder, grind ginger, galic, and green chilies and keep aside.
  5. Add a fat pinch of saffron in 3 tbsp warm milk and keep aside.
  6. Heat a pressure cooker with oil, add in two sliced onions and allow it turn lightly brown.
  7. Add in the grinded ginger-garlic mix and saute well.
  8. Add in the chili,turmeric, and coriander powders and 3/4 of the grinded biriyani masala and give a nice mix.
  9. Add in the chopped mint, coriander leaves and khuskhus grinded, and 1/3 cup water. Mix well and close cooker. Allow it to cook on low flame for 15-20 mins after the 1st whistle.
  10. While the meat is cooking lets make the rice. Keep 4 cups of water with 1 tsp salt to boil on another burner (to cook the rice).
  11. Heat another deep bottomed pan with 2 tbsp ghee.Add in the sliced onions and when it is fried remove it. Add in cashewnuts; fry and remove. Add in rasins, fry and remove.
  12. In the remaining ghee, add in cloves, cinnamon, and cardamon. Then add in the strained rice and mix in the hot ghee for 2 minutes, then pour in the hot salted water and mix the rice well, allow it to boil and then cover and simmer for 5 min. Once it is done, open and squeeze half a lime and mix well.
  13. While the rice is getting ready, lets make the dum.
  14. Heat another heavy bottomed pan, I used my iron skillet. Add in the cooked mutton gravy and sprinkle some coriander and mint leaves.
  15. Top it with half of the cooked rice. Sprinkle a bit of the biriyani masala powder, fried cahsewnuts, raisins, fried onions, chopped mint leaves and coriander leaves. Drizzle 1 tsp of ghee and half of the saffron milk.
  16. Add in the rest of the rice and repeat the toppings.
  17. Cover the pan with a tight lid or you can make a paste with flour and seal it.
  18. Allow it to simmer for 10-15 mins.
  19. Serve hot with papad and raita.

NOTES

  • I made this in my Lodge Cast Iron skillet, you can make in any deep bottomed pan.
  • You can double the biriyani masala ingredients and sun dry and then grind and store in an airtight jar.
  • I forgot to mix saffron in milk at the begining, and hence you can see from the pic that the color of milk has not turned yellow.
  • Malabar biriyani is made with kaima rice; but you can also subtstitute with basmati rice.

©Copyright Reserved 2010-2014, Nisahomey.com


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Monday, October 20, 2014

Easy Milk Peda Recipe / Doodh Peda Recipe


milk peda

Easy milk peda with condensed milk is my go to Diwali sweet. Doodh peda can be made in about 5 minutes and I usually call in my kids for rolling it out. Try making these easy pedas for your family or as a gift for friends and relatives.

My son is all in for Indian Sweets especially Coconut Ladoo and Payasam; I made this yesterday evening for him. He also helped me in rolling the pedas; we made a few ones with chopped almonds (badams) in the center; like the ones above picture and the rest we made into small balls (bite sized ones).



Step by Step Method:
Yields: 70-75 small bite sized balls.

These are the ingredients.

If you have saffron; just add a few strands in a table spoon of warm milk.


Add condensed milk and milk powder into an iron skillet or nonstick pan. Pour the saffron milk.

Then mix it well; it will look a bit crumbly. Heat the pan and put the flame to low. Keep mixing it in low flame (its a bit tough)...arm strength is in question here :). You have to keep the flame really low because we dont want the underside to get burned and change the color of the pedas.

After about 3-4 minutes; it will be nicely mixed and can form into a ball.

Allow it to cool down and with greased hands (ghee) roll into your desired shapes. 

This is a cheater and quick version; if you are looking for the traditional version, do visit www.indianhealthyrecipes.com
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Easy Milk Peda Recipe / Doodh Peda Recipe


PREP TIME: 1 min    |  COOK TIME: 5 mins    |  AUTHOR::
  milk peda  

  INGREDIENTS

  • Condensed Milk: 1 tin
  • Milk Powder: 2 packets (200 mg each)
  • Saffron: A few strands
  • Milk: 1 tbs
  • Ghee: 1 tbsp
  • Almonds: 10, chopped finely


  METHOD:

  1. Heat the pan and put on low flame and though the mix might look crumbly, mix well.
  2. After 3-4 min it will form into a ball.
  3. When you can handle the heat; grease your hand with ghee and roll into small lemon sized balls.
  4. You can press your thumb in the middle and put chopped almonds or your desired dry fruits.

NOTES

  • This is a cheater version of the traditional doodh peda (milk peda). So taste and texture might vary.

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Saturday, October 18, 2014

Easy Coconut Ladoo With Condensed Milk


coconut ladoo


Easy coconut ladoo with condensed milk and the the best part is it just takes 5 minutes to make these coconut ladoos. This is my kind of making Diwali sweets, quick and easy with just 2-ingredients!

Diwali is just around the corner and I wanted to make something quick and easy for my kids; so while going through amma's old recipe box, I came across this recipe cutout which amma has cut and sticked on a paper sometime in the 1970s; I was thrilled when I scrolled down the recipe and wanted to hug amma for saving this "vintage recipe from milkmaid".



Step by Step Method:
Yield: 30 balls.

Add desiccated coconut powder into a nonstick pan or greased iron skillet.

Add in one tin of condensed milk.

Mix well. Heat the pan and put the flame to low (since I used skillet and heat retention is high; lowest flame worked fine for me) if you are using non stick pan, put the flame to medium. Mix nicely for 3-4 minutes. (careful that the underside does not get burned and the coconut is browned).

It will roll into a non sticky mass within 3-4 mins.

Grease your hands and roll into balls. Then roll each one with the kept aside desiccated coconut powder.


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Easy Coconut Ladoo With Condensed Milk


PREP TIME: 1 min    |  COOK TIME: 5 mins    |  AUTHOR::
  coconut ladoo  

  INGREDIENTS

  • Desiccated Coconut Powder: 250 gms
  • Condensed Milk: 1 tin
  • 1 tsp ghee for greasing


  METHOD:

  1. Keep aside 50 gms of coconut powder.
  2. Into a non stick pan or greased cast iron skillet, add in 200 gms of coconut powder.
  3. Pour the condensed milk and mix it well.
  4. Heat the pan and put the flame to medium. Mix the mixture for 3-4 minutes.
  5. Soon it will become non sticky and form into a mass.
  6. Switch off the fire and while it is still warm. Roll out into small balls.
  7. Roll each one in the kept aside desiccated coconut.

NOTES

  • It took just 3-4 minutes on low flame for me to make this.
  • Grease your hand with ghee while rolling, so that it does not stick and gives a nice finish.

©Copyright Reserved 2010-2014, Nisahomey.com


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