Thursday, July 30, 2015

Aloo Capsicum Recipe


aloo capsicum recipe

Aloo capsicum recipe, how to make aloo shimla mirch recipe.

Aloo capsicum or potato and capsicum recipe is a punjabi style sabzi best served with roti, phulka or naan. This easy side dish pairs well with tomato raita,

Aloo capsicum subzi is semi dry and if you want to make little gravy add boiled water accordingly. I like the capsicum to retain their crunch, so I do not cook them much; but if you like them to be cooked just simmer for a min or two but I have to warn you that the beautiful green color will be lost.

On a side note, you can add some boiled peas or cauliflower or the vegetables of your choice to make it a vegetable sabzi.

I know I have been absent for sometime; my daughter Nidhi, finished her plus two and I was settling her in college and hostel. Things were really fast and unpredictable and with the grace of God she is settled at NIT Calicut with the branch of her choice.  Though her college is just 20 km away; I will miss her and is coming in terms with her absence (and her chatter) as she has never stayed anywhere without me for more than night. So, the letting go process is painful but yes, I have to come in terms with it...life moves on.

Okay! back to the recipe; this one is always a life saver when I have vegetarian guests; the masalas in the recipe takes it to the next level.

I hope the video I made will help you more.

Aloo capsicum recipe, how to make aloo shimla mirch recipe.


Aloo Capsicum Recipe


PREP TIME: 05 Mins    |  COOK TIME: 15 mins    |  AUTHOR::
  aloo capsicum recipe  

  INGREDIENTS

  • Potatos: 2, cubed
  • Onion: 1
  • Tomato: 1
  • Capsicum: 1, cubed
  • Garlic: 5 cloves
  • Ginger: 1 inch
  • Oil: 3 tbsp
  • Jeera: 1/2 tsp
  • Salt: 1 1/2 tsp
  • Kashmiri chilli powder: 1 1/2 tsp
  • Coriander Powder: 1 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Water: 1/2 cup or as needed.
  • Chopped coriander leaves


  METHOD:

  1. Heat a kadai or pan with oil. Add in jeera or cumin seeds.
  2. Add in the sliced onions and mix well. Once onions are slightly transparent add in crushed ginger-garlic, and salt. Mix well and put the flame on medium and allow it to lightly brown (about 3-4 mins)
  3. Add in Kashmiri chilli powder, turmeric, coriander, and garam masala. Mix well for a minute. Add in the chopped tomatoes and little water, mix well and cover and coook the tomatoes for a minute or two or until it is cooked and blended into the masalas and oil has started coming out from the sides.
  4. Add in the chopped potatoes and add 1/2 cup water and cover and cook the potatoes on low flame.
  5. Once the potatoes are cooked add in the chopped capsicum, mix well and sprinkle coriander leaves and switch off the flame.

NOTES

  • To retain the crunch of the capsicum; I do not cook it much. But if you prefer to cook it leave it in the kadai for a minute or two and mix well.
  • Pls watch video for more tips.

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Tuesday, July 14, 2015

Perfect Chocolate Buttercream Frosting Recipe


chocolate buttercream frosting recipe
The perfect chocolate buttercream recipe, how to make the perfect chocolate buttercream.

Chocolate buttercream frosting (icing) recipe; yes the secret is out (I can never keep secrets for long) and  I cant wait to share my perfect chocolate buttercream frosting recipe with you. When it comes to topping cakes, cupcakes...this chocolate buttercream frosting (icing) comes together quickly, so easy!!

This buttercream can be made without a kitchen aid, you just need your hand held blender!! Yes, I am talking about how easily you can make the BEST buttercream frosting/icing at home...soft, glossy, spreadable, and utterly chocolately!

And no need for any expensive chocolates to melt...just pure cocoa powder is the secret to this recipe.

No need to buy store bought chocolate buttercream, I hate those artificial ones, why bother with them when you can make with real butter, cocoa, and cream at home.

chocolate buttercream icing recipe

How to make the perfect chocolate buttercream recipe, step by step picture tutorial.
Refer notes for tips :)
In a dry grinder, add in sugar, instant coffee, cocoa powder, and cornflour; grind it to a fine powder. Keep it aside. In a large bowl. Cream butter with a handheld beater until light and fluffy.
chocolate buttercream

Add in the powdered sugar - cocoa mix. Lightly mix it, pls be aware that if you run the handheld beater at high speed the there will be flour dust around you and it can be really messy (you can also cover half of the bowl with a towel and run the beater). What I usually do is, I just mix it with the beater without the power and once everything is mixed lightly add in the vanilla extract and again mix lightly. When it is all wet it is safe to run the beater :)
chocolate buttercream 1

Now comes the star of this recipe, the secret ingredient (refer notes), scoop out the chilled cream into the cocoa mix.
chocolate buttercream 2

Because of refrigeration the cream floats to the top (you will find some watery whey at the bottom of the packet) but if you are using full fat/whipping cream just make sure you use chilled cream and add into the cocoa mix.
chocolate buttercream 3

Blend everything together, scraping the sides.
chocolate buttercream 4

Blend till light and fluffy or until soft peaks appear. This frosting/icing is enough to cover two cakes and to sandwich in between them.
Leftovers can be refrigerated for 3 days.
My idea of chocolate indulgence is some left of chocolate buttercream in the fridge, and sneak spoonfuls of them....enjoy the chocolate bliss.
chocolate buttercream 5

Other recipes you may like:
How to make cake in pressure cooker
How to make chocolate buttercream in food processor.
Chocolate yogurt cake
Fresh Orange Cake
Chocolate Poke Cake

Perfect Chocolate Buttercream Frosting Recipe


PREP TIME: 06 mins    |  AUTHOR::
  chocolate buttercream frosting recipe  

  INGREDIENTS

  • Butter: 1 stick (100 gms)
  • Sugar: 1 cup
  • Cocoa Powder: 4 tbsp
  • instant Coffee Powder: 1 tsp (optional)
  • Vanilla essence: 1 tsp
  • Cream: 200 ml packet, refer notes (scoop out all the thick cream)
  • Cornflour: 1 tsp


  METHOD:

  1. In a dry grinder, add in sugar, instant coffee, cocoa powder, and cornflour; grind it to a fine powder. Keep it aside.
  2. In a large bowl. Cream butter with a handheld beater until light and fluffy.
  3. Add in the powdered sugar - cocoa mix. Lightly mix it. Add in the vanilla essence.
  4. Scoop out the chilled thick cream and blend with the hand held beater. Make sure you scrape the sides.
  5. Blend/cream until soft peaks.
  6. The perfect chocolate buttercream is ready...

NOTES

  • Bring butter to room temp. I used salted butter; if you do not prefer that you can use unsalted butter and add a pinch of salt towards the last.
  • The cream I am using is low fat (25%) so, what I do is I refridgerate it overnight and scoop out the thick cream which has come up and use; the remaining whey can be used in paneer butter masala, or any other gravy curries.
  • Make sure you use chilled cream;if it is full fat cream use about 150 ml or as needed.
  • Coffee enhances the chocolate flavor, so I like using them. I used 200 ml cup.

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Friday, July 10, 2015

Chemeen Pathiri Recipe - Chemeen Ada - Kerala Recipes


chemeen pathiri recipe

Chemeen pathiri recipe, how to make chemeen pathiri or chemeen pathal or chemeen ada (Malabar Style).

Chemeen pathiri is one of the best kozhikodan dish and very healthy too. Chemeen ada is easy to make at home, these days you get them in thattukadas to star hotels, such is its popularity here in Malabar.

Each family has their own version of chemeen pathiri; some like to make it the real traditional way with grinding parboiled rice (puzhukal ari) and then cooking it to make the ada which is ofcourse time consuming and difficult to make in the mixie grinder, some put rice flour into the boiling water and mix, but I have made this in my own easy way without compromising tradition and taste.

Even the filling is different from home to home; some like to fry the chemeen (prawns) and then add to the onion mix, though I prefer cooking it with masalas and then adding to the onion mix. Some, like to grind coconut with green chilies to add to the chemeen mix, and I prefer adding Kashmiri chilli powder.

The best thing about this is that you can make the filling ahead (refrigerate or even freeze) and make the adas when required, fill, and steam.

Traditionally, two adas are made and the filling is sandwiched in; but you can also make in other different shapes.

Chemeen pathiri is a favorite and my kids love them and I hope you would too...

The video I made is an effort to help you make chemeen ada easily, I hope you appreciate my effort.

Chemeen pathiri video tutorial.


Other Recipes You May Like:
Kozhi Ada Recipe
Malabar chicken samosa recipe
Malabar Mutton Biriyani
Malabar style cauliflower fries
Malabar Chicken Korma
Malabar chicken fry
Malabar chicken spring rolls

Chemeen Pathiri Recipe - Chemeen Ada - Kerala Recipes


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  chemeen pathiri recipe  

  INGREDIENTS

  • Rice flour: 1-1 1/4 cups
  • Boiling water: 1 cup
  • Grated coconut: 4 tbsp
  • Fennel (perumjeerakam) seeds: 1/4 pinch
  • Salt: 1/2 tsp
  • Chemeen (prawns): 250 gms
  • Kashmiri chilli: 1/2 - 3/4tsp
  • Coriander powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: 1/2 tsp
  • Onion: 2, chopped finely
  • Ginger: 1 inch, crushed
  • Garlic: 6 cloves, crushed
  • Green chilli: 1, finely chopped
  • Kashmiri chilli powder: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Curry leaves: 1 sprigs
  • Grated coconut: 4 tbsp
  • Kashmiri chilli: 1 tsp
  • Coconut oil: 2 tbsp


  METHOD:

  1. Into a kadai or pan add in shrimp, Kashmiri chilli powder, coriander powder, turmeric, and salt. Mix well and cover and cook the shrimp, remember that shrimp releases water, so you do not need to add extra water. Once it is cooked and all dried up, keep it aside.
  2. Bring water to boil. Grind coarsely grated coconut and fennel seeds (perumjeerakam).
  3. Into a bowl add in the rice flour and the coarsely grinded coconut. Add salt and mix well. Add boiling water and mix well with a spoon. Once it cools down mix with hand to a soft dough. The dough should not stick to your hands. Divide the dough into 4 equal parts.
  4. Heat another pan with coconut oil, add in onions, green chilli, and salt. Once the onions are transparent add in the crushed ginger and garlic. Once the onions starts to brown, add in Kashmiri chilli powder and turmeric powder, mix well and put the flame on low so that it does not get burnt. Once the masala is nicely mixed and the raw flavor is diminished add in the shrimp and roast on low flame for 3-5 minutes. Add curry leaves and mix well.
  5. Grind coconut and Kashmiri chilli together and add this into the prawns mix. Mix for a minute and then switch off the flame and allow it to cool down.
  6. Grease coconut oil on vazhayila (banana leaf) and place one portion of the rice dough and flatten to a round disc with wet hands. Make two pathirs like this.
  7. Place the filling on one pathiri and cover it with the other one, press the sides with fork. You can make spikes with fork on top so that the steam is released (its a personal choice).
  8. Place the chemeen pathiri or chemeen ada on a hot steamer and steam for 15 to 20 mins or until done. Serve hot.
  9. Enjoy Malabar food right in your home or make this for Iftar.

NOTES

  • Shrimp/prawns causes allergy to some; as a precaution, I would advise to devien and throughly clean them.
  • You can make the filling ahead and refridgerate or freeze it.
  • I have not used tomatoes in this recipe as whenever I use them, I feel the filling is a bit wet or soggy when it cools down; if you prefer you can add one tomato at the time of sauting onions.
  • Coconut oil is a must for this recipe. Adjust chilli to suit your taste, pls remember that Kashmiri chilli powder has less heat, if using ordinary chilli powder reduce by half.
  • Chemeen pathiri or chemeen ada is one of the healthiest Malabar recipes I have come across. On a side note, if you dont get banana leaf you can make pathiri with the help of butter paper or parchment paper.

©Copyright Reserved, first published on nisahomey.com


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Monday, July 06, 2015

Kozhi Ada Recipe - How To Make Kozhi Ada - Iftar Recipes


kozhi ada

Kozhi ada, how to make Malabar style kozhi ada (chicken hot pockets).

Kozhi ada is a popular Malabar Muslim snack. During the time of Ramadan; if you are travelling through the National highway and passing through Malabar, kozhi ada is something which you should try, the makeshift food stalls on the roadside at the time of Iftar will be selling hot kozhi adas. The best way to get the taste of Malabar food.

Kozhikode city is no exception, kozhi ada tops the bakery snacks at this time. Nidhi is fan of Malabar food and that's why authentic and traditional Malabar food finds its place here on the blog. One of her friend's mom introduced me to Malabar food; and she told me that kozhi ada is the most popular snack during Ramadan time. It seems, kozhi ada was a native of Koilandy (a small town near Calicut) and during the olden days sundried meat was used to fill in and can be stored for longer periods. But, you can also slow roast the chicken for 1 hour and do the same....that calls for another post.

The same filling can be covered with rice dough and steamed.

How to make kozhi ada (video tutorial)


Other recipes you may like:
Malabar chicken samosa recipe
Malabar Mutton Biriyani
Malabar style cauliflower fries
Malabar Chicken Korma
Malabar chicken fry

Kozhi Ada Recipe - How To Make Kozhi Ada - Iftar Recipes


PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  kozhi ada  

  INGREDIENTS

  • Flour: 2 cups
  • Sugar: 1 tsp
  • Salt: 1/2 tsp
  • Ghee/oil: 1 tsp
  • Water: As needed
  • Boneless Chicken:250 gm
  • Onion: 1, chopped
  • Ginger-Garlic: 1 tbsp, crushed
  • Green chilli: 1 chopped finely
  • Coriander leaves: 1 tbsp, chopped
  • Oil: 2-3 tbsp
  • Kashmiri chilli powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1 tsp
  • Salt to taste


  METHOD:

  1. Add flour in a bowl, add in salt, sugar, and ghee. Rub the ghee into the flour and knead it into a soft dough with water.
  2. Heat a kadai with oil, add in the onions and green chilli. Add salt and mix well. Once the onions are transparent add in the crushed ginger-garlic and mix well.
  3. Once the onions starts to brown, add in Kashmiri chilli powder, turmeric powder, and coriander powder. Mix well and then add in the chicken pieces. Mix well and cover and cook the chicken.
  4. Once the chicken is cooked, add in garam masala and mix well.
  5. Lastly, add in chopped coriander leaves, and stir well. Switch off the fire and when it is completely cooled lightly grind/mince it in a mixie or food processor
  6. Pinch small lemon sized balls from the dough and roll out into small round discs. Place little filling inside and flip it over. Press down the sides with fingers and seal it (Check video for tutorial on how to seal the kozhi ada.)
  7. Deep fry in hot oil until brown.
  8. Serve hot.

NOTES

  • To prevent the dough from drying out, you can brush oil on top and cover with a wet cloth.
  • There is no need to add extra water as the chicken will release water by itself.

©Copyright Reserved, first published on nisahomey.com


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Monday, June 29, 2015

Malabar Chicken Spring Rolls - Iftar Recipes


Chicken spring rolls recipe - how to make Malabar style chicken spring rolls.

malabar chicken spring rolls

Chicken spring rolls recipe (malabar style) is a perfect snack for Iftar.  Unlike the Chinese chicken spring rolls, the filling for these spring rolls are made with Indian spices. A favorite snack among Muslims in Malabar region.

Living in Malabar, has given me some good friends and are always willing to share Mappila Cuisine recipes. Again, this recipe is from Nidhi's friend Amra's mom; which has become a family favorite. My kids love to have this as an after school snack and I am sure it will be your favorite too :)

How to make Malabar chicken spring rolls.


Other recipes you may like:
Malabar chicken samosa recipe
Malabar chicken fry
Malabar style cauliflower fries


Malabar Chicken Spring Rolls - Iftar Recipes


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  malabar chicken spring rolls  

  INGREDIENTS

  • Boneless chicken: 250 gm
  • Kashmiri chilli powder:1 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: 3/4 tsp or as needed.
  • Water as needed.
  • Maida/flour: 2 cups
  • Cornflour: 2 tsp
  • Oil: 2 tbsp
  • Onion: 1, chopped
  • Ginger: 1 inch
  • Garlic cloves: 6
  • Green chilies: 1
  • Salt: As needed
  • Garam masala: 1 tsp
  • Coriander leaves: 2 tbsp chopped
  • Eggs: 2
  • Breadcrumbs as needed


  METHOD:

  1. In a kadai or pan add in the chicken (cut into cubes), Kashmiri chilli powder, coriander powder, turmeric powder, salt and little water. Cover and cook the chicken. Shred the chicken when it is completely cooled.
  2. In a bowl mix maida/all purpose flour with cornflour and salt. Add enough water to make it into a free flowing batter; which is neither thick nor thin. Keep this aside.
  3. Heat a kadai or pan with oil and once it is heated add in chopped onion, greenchilies, garlic, and ginger. Saute until transparent with salt. Once the onions are transparent add in the shreded chicken. Mix well and saute for 2-3 minutes. Once everthing is dry, switch off the flame and add in chopped coriander leaves.
  4. Heat a dosa tawa and pour some batter and spread into a thin pancake. Once it starts to cook remove to a plate. Repeat the same with the rest of the batter.
  5. Place each pancake on a work surface and put the filling towards the side, and roll it tightly foldling the sides in half way through. Repeat the same with the rest of the pancakes.
  6. Dip each roll in beaten eggs and roll in breadcrumbs. Deep fry in hot oil
  7. Serve with tomato ketchup

NOTES

  • You can add cornflour upto 2 tbsp, cornflour prevents the pancake from breaking when rolling.
  • You can lightly crumble or mince the chicken filling in a food processor or mixie. My kids like this way, so I dint mince.
  • The pancake should not be cooked or made crisp; it should be removed from the tawa as soon as it starts cooking.
  • Keep aside some batter to seal the rolls.
  • You will get about 10-12 rolls with this recipe. More tips on the video.

©Copyright Reserved, first published on nisahomey.com


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Tuesday, June 23, 2015

Mushroom Roast Recipe - Mushroom Recipes


Mushroom roast recipe, how to make mushroom or  mushroom ularthiyathu.

mushroom roast

Mushroom roast or mushroom ularthiyathu- is a quick and easy recipe made with mushrooms and a few Indian spices especially crushed black pepper. This mushroom roast is a simple Kerala style dish; and pairs well with rice or Indian flatbread (roti).

Button mushrooms or portobello mushrooms works very well,  though originally this roast is made with wild mushrooms also(check notes). The flavor of  curry leaves and crushed pepper stands out and the roasting in coconut oil gives it a unique taste.

Come monsoons in Kerala, wild mushrooms were abundant, during my childhood; my grandmother used to make this mushroom roast for dinner and whenever I make this, I still can relive those days.....such is the power of home-cooked food!

The mushrooms get a dark color after roasting in coconut oil.

mushroom roast 1

This roast can be served wrapped in Roti and makes a perfect lunch box meal for kids and adults alike. A family favorite and easy to prepare and I had to share this recipe with you :)

How to make mushroom roast with step by step pictures.

Heat a pan or kadai with coconut oil. Add in the sliced onions, green chilies, garlic, and curry leaves. Allow it saute on medium flame till it becomes transparent. Add in Kashmiri chilli powder, coriander, turmeric, garam masala, and crushed pepper powder.
mushroom roast 2


Mix the masalas well and allow it to saute for a minute on low flame so that the raw flavor diminishes. Add the sliced mushrooms.
mushroom roast 3


Put the flame on high and mix the mushroom well. Once it is heated water will start to release from the mushrooms, reduce heat to medium, cover and cook the mushrooms for about 3-5 mins. Once the mushrooms are cooked and water has dried up, stir it well and allow it to roast for a minute or two on low flame. Add in crushed pepper and again roast it for 7 minutes or until done.
mushroom roast recipe

Lastly, add in fresh curry leaves and mix well for 1 minute and then switch off the flame. Serve this hot with rice or chappathi.
mushroom roast recipe 1

Other Recipes You May Like:
Baby corn masala
Paneer Butter Masala
Palak Paneer Recipe

Mushroom Roast Recipe - Mushroom Recipes


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  mushroom roast  

  INGREDIENTS

  • Mushrooms: 250 gms
  • Onions: 2 medium, chopped
  • Garlic: 6
  • Green chilies: 1, slit
  • Curry leaves: 1-2 sprigs
  • Turmeric powder: 1/4 tsp
  • Kashmiri chilli powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1/2 tsp
  • Crushed pepper powder: 1/2 tsp
  • ingredient 10
  • Coconut oil: 2 tbsp


  METHOD:

  1. Heat a pan or kadai with coconut oil. Add in the sliced onions, green chilies, garlic, and curry leaves.
  2. Allow it saute on medium flame till it becomes transparent. Add in Kashmiri chilli powder, coriander, turmeric, garam masala, and crushed pepper powder.
  3. Mix the masalas well and allow it to saute for a minute on low flame so that the raw flavor diminishes. Add the sliced mushrooms.
  4. Put the flame on high and mix the mushroom well. Once it is heated water will start to release from the mushrooms, reduce heat to medium, cover and cook the mushrooms for about 3-5 mins.
  5. Once the mushrooms are cooked and water has dried up, stir it well and allow it to roast for a minute or two on low flame. Add in crushed pepper and again roast it for 7 minutes or until done.
  6. Lastly, add in fresh curry leaves and mix well for 1 minute and then switch off the flame. Serve this hot with rice or chappathi.

NOTES

  • Once mushroom is washed slice it up. Do not slice mushrooms and then rinse in water as it will make the mushroom watery or absorb water.
  • This mushroom roast or mushroom ularthiyathu has all the masalas and roasting/sauting it helps to bring out the flavors. The crushed pepper and the curry leaves flavor stands out.
  • Try to make this mushroom ularthiyathu in coconut oil. If using wild mushroom always put in turmeric water and wait for sometime; if color changes that mushroom is not fit for use. Disclaimer-Some wild mushrooms are poisonous and hence not fit to consume.

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Tuesday, June 16, 2015

Chakka Puttu Recipe / Jackfruit Puttu


Chakka puttu recipe, how to make jackfruit puttu.

chakka puttu

Chakka puttu or jackfruit puttu is a traditional breakfast from Kerala. Jackfruit or chakka is sliced and layered with puttu podi to make a healthy and filling breakfast.

Sometime back, I shared banana puttu recipe which is also a healthy breakfast, especially for kids.

Ripened jackfruits are sliced finely and mixed with coconut or you can sprinkle coconut over the fruit and topped with puttu podi (do check out this post on how to make easy puttu podi with left over rice).

My son, Cheriyan and Homey loves to have this for breakfast and during jackfruit season, I make this often, you do not need any other curry, the jackfruit will become soft after it is cooked and can mix into the puttu and have it.

jackfruit puttu

I made in my chiratta puttu kutti, you can also make in the long kutti also. If you do not have puttu kutti or puttu maker, try using coconut shell to make DIY puttu kutti.

How to make chakka puttu, with step by step tutorial.
Chop the jacfruits after removing the seeds. I like to mix with freshly grated coconut or you can sprinkle coconut on top of the fruit.
jackfruit puttu recipe


Add in the 2 tbsp chopped jackfruit mixed with coconut in the puttu mould/maker and top with puttu podi.
chakka puttu recipe 1


Place it on the hob of the pressure cooker and let it steam for 3 mins on medium flame. Invert to a plate and serve immediately.
chakka puttu recipe 2

Other recipes you may like with jackfruit (chakka):
Chakka Chips
Chakka varatti
Chakka Curry
Jackfruit Seeds Curry



Chakka Puttu Recipe / Jackfruit Puttu


PREP TIME: 5 mins    |  COOK TIME: 5 mins    |  AUTHOR::
  chakka puttu  

  INGREDIENTS

  • Jackfruit: 10-15, chopped
  • Puttu Podi: 1 cup or as needed
  • Grate coconut: 1/2 cup
  • Salt: 1/4 tsp
  • Water as needed to mix puttu podi


  METHOD:

  1. Make puttu podi by mixing with water and salt. For detailed post pls visit my puttu recipe post (link given above).
  2. Chop jackfruits and mix with coconut or you can also avoid mixing in coconut; its just a personal choice.
  3. If not mixing with coconut; add in 1-2 tbsp of coconut on the puttu kutti and top with 2 tbsp of jackfruit and then top it with puttu podi. If, mixing with coconut, just add in the coconut mixed jackfruit (about 2 tbsp or more if you like jackfruits) and then top with puttu podi.
  4. Place on the puttu kudam or on the hob of the pressure cooker (like I did here) and allow it to steam for 3 mins on medium flame.
  5. Invert to a plate and serve.

NOTES

  • Chakka puttu is a healthy traditional kerala breakfast.
  • Once the jackfruit is cooked it will be come soft and mushy, hence it is easy to give to kids by mixing it into the puttu.

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Friday, June 12, 2015

Chilli Beef Recipe - How To Make Chilli Beef Recipe


Chilli beef recipe - how to make chilli beef (restaurant style).

chilli beef recipe

Restaurant style chilli beef recipe
is a family favorite and easy to make at home too. Beef chilli or chilli beef can be made with very less/little oil and beef pieces need not be fried at all. Chilli beef is one of the most popular indo-chinese dish in Kerala.

What I like about this chilli beef recipe is the ease at which it can be made and beef pieces are not deep fried and that makes this a favorite.

Chilli chicken is another popular indo-chinese dish; and my chilli chicken recipe is also made with very little oil and the best part is the chicken pieces are not fried, if you have not tired my chilli chicken recipe, pls do ASAP.

This recipe can be served with fried rice, Naan or even with Indian flat bread/ roti.


Chilli beef recipe:


Chilli Beef Recipe - How To Make Chilli Beef


PREP TIME: 5 mins    |  COOK TIME: 25 mins    |  AUTHOR::
  chilli beef recipe  

  INGREDIENTS

  • Beef : 400 gms
  • Soy sauce: 1 tbsp + 1 tsp
  • Kashmiri chilli powder: 1 tsp
  • Tomato sauce: 2 tbsp
  • Red chilli sauce: 1 tsp
  • Crushed pepper: 3/4 tsp
  • Onions: 2, cubed
  • Capsicum: half, cubed
  • Ginger: 1/2 inch, sliced
  • Garlic: 6 cloves, sliced
  • Beef stock: 1/4 cup
  • Water: 1/4 cup
  • Cornflour: 1 tsp
  • Oil: 2 tbsp
  • Salt and extra pepper as needed
  • Chopped spring (green onions): 1 tbsp (to garnish)


  METHOD:

  1. Cut the beef into thin strips. Add them into the pressure cooker and top with 1 tbsp soy sauce and salt.
  2. Pressure cook for 20 mins ie after the first whistle simmer the fire for 20 mins.
  3. Heat a kadai or pan with 1 tbsp oil and add in sliced garlic, ginger, green chilies, and onions. Stir fry for two mins and remove to a plate.
  4. Add in the cubed capsicum and stir fry for a min or two. Add in a fat pinch of salt and pepper and then mix (toss) and remove them to another plate.
  5. Add in 1 tbsp oil and then add in the cooked beef. Keep aside the beef stock which we need to make the gravy.
  6. Once the beef is heated up, stir fry for a minute and then spread the beef to the sides so that the oil will come in the middle. Into the oil in the middle, add in 1 tsp Kashmiri chilli powder, mix it well and allow the chilli to get roasted lightly so that the raw flavor diminishes. Remember to put the flame on low.
  7. Add in 2 tbsp tomato sauce, mix well. Add in 1 tsp soy sauce and red chilli sauce, mix well. Add in 3/4 tsp crushed pepper and mix well.
  8. Add in the stir fried onions and capsicum; sprinkle a fat pinch of salt and pepper and mix well.
  9. Mix cornflour with beef stock and water. Add into the curry, allow it to heat up and simmer for a minute. Garnish with chopped spring onions and switch off the flame.
  10. Transfer to a serving dish and serve hot.

NOTES

  • If you like more gravy you can add little more water; adjust to your taste.
  • For more tips and notes, pls watch my video
  • Since beef has some water content, I did not add extra water; but if you feel you need to add water, you can add 1/4 cup while pressure cooking.

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Monday, June 08, 2015

Onion Tomato Raita Recipe


Onion tomato raita recipe, how to make onion tomato raita.

onion tomato raita

Onion tomato raita with step by step pictures - an easy and healthy Indian raita.

This raita stands out because of the ease at which it can be made with the (most common) two main ingredients easily available - Onions and tomatoes.

Onion tomato raita brings in nostalgic memories as a new bride and a novice cook myself about 20 years back; those days there was no internet and even phone calls were not easy as it was now, living in the remotest village near Munnar hill station. My mother in law had once mentioned briefly that Homey loves this onion tomato raita so much that he does not need any extra curry with phulkas and boy! this raita was a life saver for me those days.

Living in far off hill station where you get the freshest of the fresh tomatoes this raita recipe was a keeper and yes, over the years it has graced many meals and the recipe passed on.

The mustard seeds and the whole red chilies crackling in the oil gives it the punch needed to make it a stunning raita. No need for extra ingredients like rock salt or chat masala which was not so easily available in those days, but yes; if  you have a flare for North Indian Cuisine you can add them; if it is available in your pantry. But let me tell you, Homey and I love this raita without them, and I am sure you would too.

onion tomato raita recipe

Onion tomato raita with step by step pictures.

Chop the tomatoes and onion.
onion tomato raita 1


Lightly beat curd/yogurt with salt and add the chopped tomatoes and onion and mix lightly.
onion tomato raita 2

Heat a tadka pan with oil, add in the mustard seeds.
onion tomato raita 3



Once the mustard seeds starts to crack, add in the broken whole Kashmiri red chilies. Pour this over the prepared raita.
Transfer to a serving bowl and serve with biriyani or veg pulav.
onion tomato raita 4

Onion Tomato Raita Recipe


PREP TIME: 3 mins    |  AUTHOR::
  onion tomato raita  

  INGREDIENTS

  • Tomatoes: 2, chopped
  • Onion: 1, chopped
  • Curd: 1 cup, lightly beaten
  • Salt: 1/2 tsp or as needed
  • Coriander leaves: 1 tbsp, chopped
  • TO SEASON:
  • Oil: 1 tsp
  • Kashmir Red chilies: 3, broken
  • Mustard Seeds: 1/2 tsp


  METHOD:

  1. Chop the tomatoes and onion.
  2. Add curd into a bowl. Lightly beat curd/yogurt with salt and add the chopped tomatoes, onion, and coriander leaves and mix lightly.
  3. Heat a tadka pan with oil, add in the mustard seeds.
  4. Once the mustard seeds starts to crack, add in the broken whole Kashmiri red chilies. Pour this over the prepared raita.Transfer to a serving bowl and serve with biriyani or pulav.

NOTES

  • For variation, I have used coconut oil and curry leaves instead of coriander leaves and it did taste yum.
  • For a typical North Indian flavor; you can use rock salt and a big fat pinch of chaat masala.

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Thursday, May 28, 2015

Chakkakuru Mezhukkupuratti - Kerala Recipes


Chakkakuru Mezhukkupuratti is a traditional Kerala side dish made with jackfruit seeds.

chakkakuru mezhukkupuratti

Chakakuru Mezhukkupuratti Recipe, learn how to make chakkakuru mezhukkupuratti with step by step pictures.

Summers in Kerala is blessed by two of the greatest fruits: Mangoes and Jackfruits,  and both of them are my favorites. Jackfruits are mostly used as a fruit and the unripened ones are used to make chips, curries etc.

Traditionally, jackfruit seeds which we call "chakkakuru" are scarped and sliced and used in curries which is my absolute favorite and I love to make mezhukkupuratti with them. Let me tell you that scraping the seeds off is a time consuming job; which grandmothers used to gleefully gossip and do in the olden days. Because of my love for the curried seeds; when I got some I spent time to lightly scrap them and slice into small pieces. Back in the olden days, my grandmother used to scrap off all outer part of the seeds; but these days it is said for health benefits not to scrape off completely....so take your pick.

How to make chakkakuru mezhukkupuratti with step by step pictures.

Like I mentioned above, I did not fully scrape off the seeds. The thin seeds are added into a pan and topped with Kashmiri chilli powder,  turmeric powder, salt, coconut pieces, and a fat pinch of coriander powder. Add water and cover and cook or until the water has dried up.
chakkakuru mezhukkupuratti 1


Heat another kadai or pan with coconut oil. Add in sliced onions or shallots (cheriya ulli)and curry leaves and allow it to brown lightly; then add in the cooked seeds and mix well for a minute or two. Then allow it to roast for 10-15 on low flame, stirring between. Serve hot with hot steaming rice.
chakkakuru mezhukkupuratti 2

Chakkakuru Mezhukkupuratti - Kerala Recipes


PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  chakkakuru mezhukkupuratti  

  INGREDIENTS

  • Jackfruit Seeds:About 1/2 kg
  • Kashmiri Chilli Powder: 1 tbsp
  • Organic Turmeric Powder: 1/2 tsp
  • Coriander Powder: 1/4 tsp
  • Salt: 1 tsp
  • Shallots or button onions: 1/4 cup chopped
  • Curry Leaves: 2 sprigs
  • Coconut Pieces: Finely sliced coconut pieces
  • Coconut Oil: 2-3 tbsp


  METHOD:

  1. Lightly scrape the seeds and cut them into thin strips. Add them into a pan and top with Kashmiri chilli powder, turmeric powder, salt, coconut pieces, and a fat pinch of coriander powder. Add water and cover and cook or until the water has dried up.
  2. Heat another kadai or pan with coconut oil.
  3. Add in sliced onions or shallots (cheriya ulli)and curry leaves and allow it to brown lightly; then add in the cooked seeds and mix well for a minute or two.
  4. Then allow it to roast for 10-15 on low flame, stirring between. Serve hot with hot steaming rice.

NOTES

  • If using onion, use half onion sliced.
  • If using ordinary chilli powder, reduce by half or according to your tolerance level.
  • Using coconut oil gives a traditional and authentic Kerala taste.

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