Tuesday, May 19, 2015

Paneer Sandwich Recipe


Paneer sandwich recipe, how to make grilled paneer sandwich recipe.

paneer sandwich recipe

Paneer sandwich is easy to make and healthy and filling too. The best thing about grilled paneer sandwich is the ease at  which you can make, it just take under 5 minutes to make!

Breakfast sandwiches can be super easy with a panini press. Though, dosa and sambar are our staple at home; sometimes I like to serve my kids sandwiches and paneer sandwich is the best one to start the day with all those power packed proteins.

My kids were not much of paneer lovers earlier; but I think it maybe due to peer influence that Nidhi and Cheriyan started loving paneer and I was always making them veg sandwich layered with paneer and gradually they want "paneer only" sandwich and thus I started making this recipe.

I bought a grill machine (panini press) and I am simply loving it; making sandwiches and grilling vegetables/meat etc are a breeze now. It just takes 3 minutes for the sandwich to get grilled and kids love the grill marks on top. Breakfast and afternoon snack is the main grilling time these days, I hope the grill machine bug dont die fast.

Ofcourse, you sure can make this in a tawa; just place buttered slice bread on the heated tawa and then simmer the fire, place the filling cover with another buttered slice and gently press down with a spoon or spatula, then turn over when the bottom bread is toasted and repeat the same.

I have already shared a video on grilled mushroom sandwich on my YouTube channel, both my kids love that mushroom filling, do peep in for the recipe on YouTube.

Bachelors are you listening??

How to make paneer sandwich recipe, step by step tutorial.

Grate or crumble paneer, add in chopped onion and coriander leaves, pepper powder, garam masala, and salt.
paneer sandwich recipe 1

Mix everything together. If using a toaster, panini press, or grill, preheat it to medium high and if using an iron/nonstick tawa heat it on medium flame and grease with butter.
grilled paneer sandwich


Spread butter on one side of the bread (the buttered side should be place on the grill or tawa). If you are health conscious, you can omit the butter and use brown bread. Butter one side of all the bread slices and keep aside.
grilled paneer sandwich 1

Place the butter slice on the grill/toaster/tawa and top with 2-3 tbsp of filling.
grilled paneer sandwich 2


Cover with another buttered bread slice. Close the grill top; if using tawa, press down with a spatula/spoon with flame on low and flip to the other side when the bottom side is brown and toast the other side too. With grill machine; you just need to close the lid and both sides will get toasted/grilled nicely in just about 3 minutes. Enjoy with tomato sauce or green chutney.
grilled paneer sandwich 3

Do check out this recipe; how to make idli in a blender/mixie.

Paneer Sandwich Recipe


PREP TIME: 2 mins    |  COOK TIME: 3 mins    |  AUTHOR::
  paneer sandwich recipe  

  INGREDIENTS

  • Bread slices: 8
  • Paneer: 200 gms, grated or crumbled
  • Green chili: 1
  • Coriander (cilantro) leaves: 2 tbsp, chopped
  • Pepper powder: 1/2 tsp
  • Garam masala: 1/2 tsp
  • Onion: 1 medium, chopped
  • Butter or olive oil as required
  • Salt: 1/2 tsp or as required


  METHOD:

  1. Grate or crumble paneer, add in chopped onion and coriander leaves, pepper powder, garam masala, and salt.
  2. Mix everything together. If using a toaster, panini press, or grill, preheat it to medium high and if using an iron/nonstick tawa heat it on medium flame and grease with butter.
  3. Spread butter on one side of the bread (the buttered side should be place on the grill or tawa). If you are health conscious, you can omit the butter and use brown bread. Butter one side of all the bread slices and keep aside.
  4. Place the butter slice on the grill/toaster/tawa and top with 2-3 tbsp of filling.
  5. Cover with another buttered bread slice. Close the grill top; if using tawa, press down with a spatula/spoon with flame on low and flip to the other side when the bottom side is brown and toast the other side too. With grill machine; you just need to close the lid and both sides will get toasted/grilled nicely in just about 3 minutes. Enjoy with tomato sauce or green chutney.

NOTES

  • Because I grilled in the panini press; there is no need to saute the onions as the heat of the machine will cook it. But if you are making this sandwich on the tawa; you can also lightly saute the onions, green chilies and then add in the paneer and give it a stir for a minute or two.
  • I personally prefer not sauting the onion for paneer sandwich because; the less oil the better.
  • I do not favor trimming off the bread sides or crust; so, I make sandwich with them; if you do not prefer; you can alawys trim them.
  • What I love about paneer fillings are that you can make ahead this and store in fridge and use when needed, but do not store more than two days.
  • If you want to make it more healthy; use brown bread minus the butter.
  • You can also add in some chopped capsicum and more coriander leaves; since I wanted the flavor and taste of paneer to stand out I kept everything else mild. This recipe serves 4 (you can make 4 or 5 sandwiches with this filling).

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Friday, May 15, 2015

Mango Mojito Recipe - Mocktail Recipes


mango mojito recipe

Mango mojito recipe, how to make virgin mango mojito.

Mango mojito mocktail is an excellent summer cooler for kids and adults alike. The goodness of mango, mint and lemon makes it a refreshing summer drink.

This recipe serves one and I made it in the glass in which I am serving.

Just the other day; I came across a blog run by a lady who has stealed a lot of my content including pictures, which has my watermark. I also did found many contents and pictures from my fellow blogger friends. This lady has shared each post on gplus and she has taken lot of pain to put my step by step pictures. I did leave a comment on her blog asking her to remove my hard-work from her site; but I could not help wonder what satisfaction one gets from stealing. Copyright infringement is so rampant that even after watermarking pictures it is shamelessly used; I have dealt with these issues a lot in the past, but seems it is a never ending process. Please, if you come across any such thing, I humbly request you not to promote it and let me know, stealing is bad karma.

A lot of effort is put on creating recipes, taking pictures/videos, maintaining this blog etc etc and I humbly request all of you to help me tackle this shameless infringement. Thank you!

BTW, if you have not yet subscribed to my youtube channel, pls do so and encourage me :)

How to make mango mojito mocktail.
                                       
                                            

Other Recipes:




Mango Mojito Recipe - Mocktail Recipes


PREP TIME: 3 mins    |  AUTHOR::
  mango mojito recipe  

  INGREDIENTS

  • Mango Puree: 100 ml
  • Ice cubes: 16 (crushed)
  • Club soda: 1/2 cup
  • Mintleaves: 8
  • Lemon: 1/2, cut into wedges
  • Sugar: 1 1/2 tbsp
  • A sprig of mint leaves and lemon slice to garnish.


  METHOD:

  1. Into a serving glass add in the mint leaves, lemon wedges, and sugar.
  2. Muddle them with a muddler or with the back of a wooden spoon. Muddle or squash the lemon, mint, and sugar.
  3. Add in the mango puree, and give it a stir.
  4. Top with crushed ice cubes and pour in the sparking soda.
  5. Stir well, serve with a sprig of mint leaves and a slice of lemon.

NOTES

  • I would recommend to muddle/squash the mint, lemon, and sugar in the glass in which you are serving, so that the essential oils in the mint leaves are released into the glass.
  • It is best to use granulated sugar; which acts as an abrasive agent and gets the essential oil out of the mint leaves and for this reason I do not use simple syrup.
  • This recipe is best served immediately and if you are making it for a kids party; make it in a large punch bowl. Best summer cooler for kids and adults.
  • To make it adult version (alcoholic version) add in 50 ml of vodka to the mango pure, and you have Mango mojito cocktail ready.
  • This mango mojito mocktail can be enjoyed by kids and adults.

©Copyright Reserved, first published on nisahomey.com


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Saturday, May 09, 2015

Chicken Kurma Recipe | Malabar Chicken Korma


chicken kurma

Chicken kurma recipe , how to make easy Malabar style chicken korma.

Malabar chicken curry is also known as chicken kurma/korma is a coconut based chicken curry which is perfect with idiyappam, puttu, roti, rice, or even bread.

Living in Malabar has introduced  to their cuisines like chicken samosa, malabar biriyani, cauliflower fries etc and this korma is one such recipe which a friend gave me.

The korma gravy is thick and creamy by grinding coconut; but no nuts are added and yes it is a bit spicy, but then you can adjust that according to your taste.  What I like about this chicken korma is the ease at which it can be made and all the masalas are grinded along with the coconut, so no need for any extra garam masala.

With summer at its might; I hate to spent time in the kitchen during daytime and prefer to cook early morning or late evening which does hamper photographing them.  School has started for my son and cant believe that he is a lanky teenager now, he is almost as tall as me!! Well, kids do grow fast ...

That being said, lets make chicken korma (malabar style).

How to make chicken kurma/korma.



Chicken Kurma Recipe | Malabar Chicken Korma


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  chicken kurma  

  INGREDIENTS

  • Chicken: 1 kg
  • Onions: 2, sliced
  • Green chilies: 3
  • Garlic: 10-12 cloves
  • Ginger: 1 inch
  • Grated coconut: 1/2 cup
  • Cinnamon: 1 inch stick
  • Whole peppercorns: 1/2 tsp
  • Saunf/fennel/perumjeerakam: 1 tsp
  • Jeera: 1/2 tsp: 3-4 tbsp
  • Organic turmeric: 1/2 tsp
  • Khuskus: 1 1/2 tsp
  • Kashmiri chilli powder: 1 1/2 tbsp
  • Coriander powder: 1 tbsp
  • Tomatoes: 2, chopped
  • Coconut Oil: 3-4 tbsp
  • Salt: 1 1/2 tsp
  • Extra water: About 1 cup or as needed.
  • Curry leaves and chopped coriander leaves


  METHOD:

  1. Heat a kadai or a pan with coconut oil. Add in the sliced onions and salt, mix well and allow it to saute on medium flame.
  2. While the onions are sauting coarsely grind the ginger, garlic, and green chilies.
  3. Once the onions has started to brown lightly add in the coarsely grinded ginger, garlic, and green chilies. Mix well and keep the flame on medium and allow it to saute.
  4. While it is sauting, lets get the coconut masala ready, into the same chutney jar add in the coconut, cinnamon, saunf, jeera, turmeric, khuskus and little water and grind to a smooth and fine paste.
  5. Once the onions are browned, add in the kashmiri chilli powder and coriander powder. Remember to put the flame on low and mix well for a minute.
  6. Add in the chopped tomatoes and mix well. Cover and cookt the tomatoes.
  7. Once the tomatoes are cooked well add in the the chicken, mix well. Add some curry leaves and cover and cook the chicken.
  8. Once the chicken is almost cooked add in the grinded coconut masala. Add little water and mix well, allow it to simmer for a 3 minutes on low flame and then switch off the flame once the gravy is thickend and chicken is cooked.
  9. Sprinkle chopped coriander leaves and serve.

NOTES

  • I did not add any water to the chicken as there is some moisture in the chicken which will come out once the chicken is cooked.
  • Once the coconut paste is added add water to adjust the gravy.
  • Malabar style chicken kurma is a popular Kozhikode chicken dish.

©Copyright Reserved, first published on nisahomey.com


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Monday, May 04, 2015

Mocha Coffee Cake Recipe


mocha coffee cake

Mocha coffee coffee cake (or) coffee, chocolate, and vanilla marble cake recipe; three goodness of life in one cake is my ultimate indulgence.

I know its been ages since I posted a cake recipe here and so I thought I will surprise you with the three goodness (coffee, chocolate, and vanilla) marbled in this super moist, super yummy and no excuse cake. My kids fought for the last piece; my neighbors came in uninvited and I lost my cake diet control over this cake!!

I am a coffee woman and a chocoholic and I am glad that I passed down my awesome genes to my kids; coffee + chocolate : Instant bliss!

I made this cake "em! let me think....hmmm more than a couple of times and again when my daughter qualified Jee Mains (India's top entrance exam), when I asked her what she wanted to celebrate her small milestone; she did not even gave a second thought - coffee coffee cake with mocha coffee glaze all over...yum!

I prefer baking this particular cake in bundt pan because the cake bakes relatively quick without drying up.

mocha coffee cake recipe

Okay! lets bake!
How to make mocha coffee coffee cake with step by step pictures.

Preheat oven to 180 degree c and grease your bundt pan (refer notes).
Bring all the ingredients to room temp.

Add softened (room temp) butter and granulated sugar in a large bowl. Cream well for a min with an electric beater. Add in two eggs. (Adapted from here)
mocha coffee cake 1

Cream the eggs till pale and fluffy about 2 mins. Add in the vanilla extract, flour, baking powder, baking soda, and curd (yogurt).
mocha coffee cake 2

Mix on low speed until everything is incorporated and on high speed for 40 seconds. The batter will be fluffy and creamy.
Transfer 1/3 of the batter to a bowl and add in the coffee mix. Mix well.
Transfer 1/3 of the batter to a bowl and add in the cocoa mix and mix or stir well.
Spoon all three batters into the greased bundt pan.... alternating so that each flavor is distributed well in the pan.
mocha coffee cake 3

If you wish you can run a small tooth pick into the batter to give it a more marble effect, but I do not usually do that...I prefer it this way. Bake for 55-60 mins at 180 degree C or until a tooth pick inserted in the center comes out clean. Cool in pan or on a rack for 30 mins, then invert into a wire rack to cool completely.
mocha coffee cake 4

Lets make the glaze:
In a bowl, stir instant coffee with 2 tbsp brewed coffee until the instant coffee powder is dissolved. Add powdered sugar and stir until well combined. If the glaze is pourable thin with the remaining brewed coffee.

Pour glaze over the coffee cake and let it stand for about 10 mins or until the glaze is set.

mocha coffee coffee cake

Other Cake Recipes:
Molten Lava Cake
Texas Sheet Cake
Coconut Cake

Mocha Coffee Cake Recipe


PREP TIME: 10 mins    |  COOK TIME: 55 mins    |  AUTHOR::
  mocha coffee cake recipe  

  INGREDIENTS

  • Flour: 2 cups
  • Baking Powder: 1 tsp
  • Baking Soda: 1/2 tsp
  • Butter: 1 1/2 sticks (150 gms and I used salted butter).
  • Sugar: 1 cup
  • Eggs: 2
  • Vanilla Extract: 1 1/2 tsp
  • Curd /yogurt: 1 cup
  • 2 tbsp cocoa powder dissloved in 1 1/2 tbsp hot water
  • 2 tbsp instant coffee powder dissolved in 1 tbsp hot water
  • FOR THE GLAZE:
  • Instant coffee powder: 1 1/2 tsp
  • Strong brewed coffee: 2-3 tbsp
  • 1/2 to 3/4 cup powdered sugar, sifted.


  METHOD:

  1. Add softened (room temp) butter and granulated sugar in a large bowl. Cream well for a min with an electric beater. Add in two eggs.
  2. Cream the eggs till pale and fluffy about 2 mins. Add in the vanilla extract, flour, baking powder, baking soda, and curd (yogurt).
  3. Mix on low speed until everything is incorporated and on high speed for 40 seconds. The batter will be fluffy and creamy.Transfer 1/3 of the batter to a bowl and add in the coffee mix. Mix well. Transfer 1/3 of the batter to a bowl and add in the cocoa mix and mix or stir well. Spoon all three batters into the greased bundt pan, alternating so that each flavor is distributed well in the pan.
  4. If you wish you can run a small tooth pick into the batter to give it a more marble effect, but I do not usually do that...I prefer it this way. Bake for 55-60 mins at 180 degree C or until a tooth pick inserted in the center comes out clean.
  5. Cool in pan or on a rack for 30 mins, then invert into a wire rack to cool completely.
  6. TO MAKE THE GLAZE:
  7. In a bowl, stir instant coffee with 2 tbsp brewed coffee until the instant coffee powder is dissolved. Add powdered sugar and stir until well combined. If the glaze is pourable thin with the remaining brewed coffee.
  8. Pour glaze over the coffee cake and let it stand for about 10 mins or until the glaze is set.

NOTES

  • I have had queries regarding greasing bundt pan; when you turn the cake, the pan should release perfectly. The trick for that is "shortening", rub/grease the pan with shortening (dalda, crisco) and then dust with flour, try it, you will be surprised at the smooth release of the pan.
  • I used salted butter so did not add extra salt. If using unsalted butter add 1/4 tsp salt.
  • Since this is a curd/yogut based cake; it is best to store in the fridge.
  • You can also bake this cake in round cake pan.
  • I used 200 ml measuring cup.

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Thursday, April 23, 2015

Mango Slush Recipe


mango slush

Mango slush - how to make mango slush recipe.

Mango slush is a quick and easy vegan summer cooler; which I love to have myself when I am on a diet spree. Sometimes, I prefer to have fruits for lunch and I try to make it wholesome as possible. Mango slush is one easy fruit idea to chill on hot sizzling summer afternoon.

Ice cubes are a summer necessity and I always stack them in my freezer; I have shared so many summer drinks ...yes stock up your freezer with ice cubes...no excuse!

It was in the summer of 2010 that I started this small space, which grow along with me; gave me so many friends and I learned a lot from you; your support and love has always given me the inspiration I always needed. Thank you!

Coming back to this recipe; I make mango slush mostly for myself and when I make I do not add sugar but do add when I make for my kids. So, if you are on a diet and want to make this as a meal; I would suggest you to omit the sugar (or you can use sugar subs). One thing I do not like is straining the fruit juice; I mean we do need the fibers :)

Just plopping a mango into a blender and topping with ice cubes and blending to a wholesome cold ice cream-like-puree....is my idea of chilling in the summer.

how to make mango slush.



Mango Slush Recipe


PREP TIME: 1 min    |  AUTHOR::
  mango slush  

  INGREDIENTS

  • Mango: 1, medium
  • Ice cubes: 1 cup
  • Sugar: 1 tbsp (optinal)
  • To GARNISH: Lemon slice and mint leaves
  • To PREPARE GLASS: lemon wedge and sugar


  METHOD:

  1. Peel and slice the mangoes.
  2. Add into a blender, top with ice cubes and sugar (if using)
  3. Blend on high speed for one minute.
  4. PREPARE SERVING GLASS: Run a lemon wedge along the rim of the glass and dip the glass in sugar.
  5. Scoop or pour the mango slush into the prepared glass.
  6. Top with a lemon slice and mint leaves.

NOTES

  • This recipe serves one.
  • I used alphonso mango; you can use any mango.
  • Adding sugar is entirely optional and also depends on the sweetness of the mango.

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Monday, April 20, 2015

Chakka Varattiyathu - Kerala Recipes


 Chakka Varattiyathu - How to make chakka (jackfruit) varattiyathu.

chakka varattiyathu

Chakka varattiyathu - Jackfruit halwa - Oh! my the word chakka varattiyathu brings in nostalgic memories of summer holidays of my childhood and this jackfruit sweet still is my favorite Kerala dessert.

Jackfruits and mangoes are indispensable during the summers of Kerala; my father's house at kottayam near the banks of meenachil river, the place I spent many holidays with cousins all around. We used to gang up and steal upplitta manga from "thattumpuram" (attic) and chakka varattiyathu was stored in the ari petti (a box used to store rice) and after all the troubles we might get a spoon or little less of the chakka varattiyathu. Apart from climbing mango trees there are champakka (rose apple) all around ...life in the 70s were fun, full of joy!

In the backyard of my fathers house there will be all sorts of pickles basking in the summer sun and there will be "payu" (a mat) topped with curd marinated bittergourd, salted mangoes, raw tamarind all laid out to dry in the sun and the best thing I like was the "manga thera" known now a days as fruit leather. Tons of mango pulps were spread on top of the mats and sundried and by the time summer is over and we are ready to go back to Trivandrum, I know amma will have packed some "manga thera" too....back home she will cut the mango fruit leather in small piece and toss in freshly grated coconut and give us as a snack.....good old days!

Coming back to chakka varatti, jacfruits are abundant in most backyards and so is used in various forms like making puttu with it or make ada etc. Large quantities of ripened jackfruits are passed on to a basked (which acts as a sieve) to take the pulp and then simmered in a large "urili" (a traditional Kerala utensil) and simmered for hours and hours until it becomes a thick halwa like consistency it can be stored for months and relished.

When I got some jackfruit; I reserved half of it to make chakka varatti; just to satisfy my old nostalgic tastebuds. Of course; I need not fish out my old "uruli" since the seedless fruit weight just a kilo, my heavy bottomed "cheenachatti" wok or kadai will be just perfect.

Jaggery syrup (jaggery is boiled with some water and strained; to remove the impurities) is added according to the sweetness of the fruit. Since I had clean organic jaggery (sharkara) I did not have to trouble to make it into a syrup.

How to make chakka varattiyathu, step by step pictures.
Note: I hope this will give you an idea on how to make chakkavaratti.

I like to pulse the seedless fruit in my mixie and then pop in the kadai (heavy bottomed).
chakka varattiyathu 1

Once it starts to boil, add in the jaggery syrup (I used cleaned ones so I did not have to trouble myself to make into a syrup).
chakka varattiyathu 2

With the flame on medium to low; keep on simmering and stirring it. After about half an hour; the color started changing. I also added ghee and dry ginger powder (chukku podi).
chakka varattiyathu 3

After about 1 hour it actually started to roll into a ball. Allow it to cook down and store in a dry jar. This will keep good for months.
chakka varattiyathu 4

Other Recipes:
Chakka Curry
Chakka Chips
Chakka Kuru Thoran

Chakka Varattiyathu - Kerala Recipes


PREP TIME: 10 mins    |  COOK TIME: 1 hour    |  AUTHOR::
  chakka varattiyathu  

  INGREDIENTS

  • Jackfruit (chakka): About 1 kg, deseeded
  • Jaggery (sharkara): 300 gms
  • Dry ginger powder (chukku podi): 1 tsp
  • Cardamom: 5, crushed
  • Ghee: 2 tbsp


  METHOD:

  1. I lightly pureed the jackruit in my mixie; but that is entirely optinal.
  2. Add the fruit into a large kadai or uruli on medium to low flame allow it cook. Once it starts to boil, add in the jaggery (sharkara) and simmer on low flame stirring now and then until it turns dark brown.
  3. It takes about 1 hour to get the dark color.
  4. Lastly when it is almost done, add in ghee and again mix for a few minutes. Switch off the flame and when cool bottle and store.
  5. This will keep for months.

NOTES

  • The amount of jaggery varies with the sweetness of the fruit.
  • Some like to add fried raisins and nuts; though I do not prefer that.
  • Since I used pure and filtered jaggery, I did not make a syrup and strain.
  • If you have large quanties of fruit the cooking time may wary. You can make "chakka ada" with this.

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Friday, April 17, 2015

Virgin Mojito Recipe - Mocktail Recipes


Virgin mojito recipe - how to make virgin mojito - easy mocktail recipes.

virgin mojitoo

Mojito is a Cuban cocktail and is basically alcohol based drink which has fresh mint leaves, lemon, and sugar. I have posted "the original mojito recipe on my youtube channel" and this mocktail is for those who do not favor alcohol in their drink. Yes, mocktails are soft drinks which does not have alcohol but is substituted with fruit juice, fruit purees, pulps, syrups etc.

Mocktails are alcohol free and can be enjoyed by kids as well as adults. Mojito is made with muddling mint leaves with sugar and lemon wedges. Granulated sugar acts as a exfoliater when it rubs with the mint leaves and release the essential oils and for this reason I would suggested to muddle or lightly squash the mint leaves with the granulated sugar and the lemon wedges in the glass you are serving. Though this recipe serves one; you can double or triple the recipe; but the rule is to muddle the three in the glass.

I would not suggest using simple syrup (equal amount of sugar and water is boiled to make a syrup) instead of the granulated sugar nor lemon juice instead of the lemon wedges. The flavor of the lemon rind when muddled along with the sugar brings out the essential oils...and that is the secret to the worlds best Mojito.

If you are serving for a party or for a large crowd; muddle (mash) everything in the "punch bowl" not in a stone grinder or in a mortar and pestle.

For your easy understanding I have made a video when I made this; also instead of ice cubes, I used crushed ice and club soda...yes, but very homemade!



More Summer Drinks:
Ice cream soda
Mango Squash
Grape Squash

Virgin Mojito Recipe - Mocktail Recipes


PREP TIME: 03 mins    |  AUTHOR::
  virgin mojito  

  INGREDIENTS

  • Mint leaves (pudina): 6-7
  • Sugar: 1 1/2 tbsp
  • Lemon: 1/2 (cut into wedges)
  • Club soda: 1/2 cup
  • Ice cubes: 15
  • Extra lemon slice and a sprig of mint leaves for garnishing


  METHOD:

  1. Into a tall glass; add in mint leaves, sugar, and lemon wedges.
  2. Muddle or squash them gently with a muddler.
  3. Top with crushed ice cubes and club soda.
  4. Stir well and serve immediately with a sprig of mint leaves and a slice of lemon.

NOTES

  • A muddler is used to muddle (squash) the sugar, mint leaves and lemon. You can use the back of a wooden spoon or the back of whisk etc.
  • Use fresh mint leaves.
  • Check my video on how to make crushed ice cubes./li>
  • Use only granulated sugar so that the essential oil of the mint leaves are released out.

©Copyright Reserved, nisahomey.com


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Friday, April 10, 2015

Kerala Duck Curry Recipe -Kuttanadan Recipes


Kerala duck curry or nadan tharavu curry is a popular duck curry from Kuttanad, Kerala.


kerala duck curry

Nadan tharavu curry is also known as tharavu mappas; learn to make Kerala duck curry with step by step pictures.

Duck curry or tharavu curry or tharavu mappas is mostly popular in the Kuttanad and Kumarakon of Kerala. My amma lived in Kumarakom until her marriage and I was married to Kuttanad and so the interconnection of cuisines.

Locally, this duck curry is known as tharavu mappas and is a coconut milk based curry which goes well with rice, puttu, or even bread.

Homey and Namit loves duck in any form and I try to make as traditional as possible so that Namit is more acquainted with traditional platter.

So, lets make traditional Kerala duck curry with step by step pictures. 

In a small chutney grinder add in the garlic, ginger, and curry leaves. Grind it coarsely.
kerala duck curry 1

Heat a pressure cooker with 3 tbsp coconut oil, add in mustard seeds, cloves, cinnamon, and whole peppercorns. Add in sliced onions and green chillies, saute for 5 minutes or until it starts to become transparent. Add in the coarsely grinded ginger garlic and mix well.
kerala duck curry 2

I also added fats and skin of the duck meat and mixed and sauted it along with the onions and a sprig of curry leaves for 5 minutes on low flame.  Add Kashmiri chilli powder, coriander, turmeric, and garam masala.
kerala duck curry 3

Mix well and keep on low flame. Add in 2 tbsp vinegar and again mix well.
kerala duck curry 4

Add in the duck meat and mix well for 3 minutes on low flame; so that the moisture in the meat evaporates.
kerala duck curry 5

Add 1 cup thin coconut milk; if using coconut powder (1 tbsp coconut milk powder to 1 cup water). Cover and cook the duck meat in the cooker. After the first whistle reduce the flame for 20 mins. Once the steam is released by itself; open cooker and keep the flame on high.
tharavu curry 1


Add in 1/2 to 3/4 cup thick coconut milk, stir and simmer for a min and lastly add in 1/2 tsp crushed pepper powder. Switch off the flame
tharavu curry 2

Serve hot!
Other Recipes You May Like:
Kuttanadan Duck Roast
Kerala Chicken Curry
Squid Roast

Kerala Duck Curry - Kuttanadan Recipes


PREP TIME: 05 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  kerala duck curry  

  INGREDIENTS

  • Duck: cleaned and cut into medium sized pieces
  • Onion: 2
  • Ginger: 1 inch
  • Garlic: 1 pod
  • Green chilli: 2
  • Kashmiri chilli powder: 1 tsp
  • Coriander powder: 2 tsp
  • Garam masala: 1 1/2 tsp
  • Crushhed pepper: 1/2 tsp
  • Turmeric: 1/2 tsp
  • Vinegar: 2 tbsp
  • Coconut oil: 2 tbsp
  • Mustard seeds: 1/4 tsp
  • Cloves: 3-4
  • Cinnamon: 1 inchi
  • Whole peppercorns: 1/2 tsp
  • Curry leaves: 2 sprigs
  • Salt 1/2 to 1 tsp (according to taste)
  • Thin Coconut milk: 1 cup
  • Thick coconut milk: 1/2 to 3/4 cup


  METHOD:

  1. In a small chutney grinder add in the garlic, ginger, and curry leaves. Grind it coarsely.
  2. Heat a pressure cooker with 2 tbsp coconut oil, add in mustard seeds, cloves, cinnamon, and whole peppercorns. Add in sliced onions and green chillies, saute for 5 minutes or until it starts to become transparent. Add in the coarsely grinded ginger garlic and mix well.
  3. I also added fats and skin of the duck meat and mixed and sauted it along with the onions and a sprig of curry leaves for 5 minutes on low flame. Add Kashmiri chilli powder, coriander, turmeric, and garam masala.
  4. Mix well and keep on low flame. Add in 2 tbsp vinegar and again mix well.
  5. Add in the duck meat and mix well for 3 minutes on low flame; so that the moisture in the meat evaporates.
  6. Add 1 cup thin coconut milk; if using coconut powder (1 tbsp coconut milk powder to 1 cup water). Cover and cook the duck meat in the cooker. After the first whistle reduce the flame for 20 mins. Once the steam is released by itself; open cooker and keep the flame on high.
  7. Add in 1/2 to 3/4 cup thick coconut milk, stir and simmer for a min and lastly add in 1/2 tsp crushed pepper powder. Switch off the flame

NOTES

  • I added the fat to the onions so that the oil is released out.That is the oil which is floating on top.
  • There is no tomatoes in this recipe; vinegar is used in its place.
  • Duck meat takes time to cook; mine cooked well after 20 mins of simmering after the first whistle.
  • Coconut oil is a must to make this curry.
  • If using coconut milk powder- For thin milk: 1 cup water and 1 tbsp coconut milkpowder. For thick milk: 3/4 cup water and 3 tbsp coconut milk powder.

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Thursday, April 02, 2015

Ice Cream Soda Recipe - Ice Cream Float


How to make ice cream soda or ice cream float.

ice cream soda

Ice cream soda recipe: Ice cream soda is also known as ice cream float and is an easy summer cooler. Ice cream soda as the name suggests is made with ice cream and aerated soda.

This drink will be a sure hit with kids and is perfect for a summer party. To make more colorful I used Fanta today. You can use 7-up, coco cola, Miranda or any aerated soft drink of your choice. Kids will love the creamy bubble on top and the marbled color.

How to make ice cream soda.


Other Recipes:
Watermelon Slush
Frappuccino (Cold Coffee Drink)
Mango Squash

Ice Cream Soda - Ice Cream Float


PREP TIME: 1 mins    |  AUTHOR::
  ice cream soda  

  INGREDIENTS

  • Ice cream: 2 scoops
  • Fanta or any aerated soda: 1/2 can


  METHOD:

  1. Add 2 scoops of ice cream into a serving glass. Slowly pour half a can of aerated soft drink over it.
  2. Stir with a spoon and serve immediately.

NOTES

  • You can sprinkle some crushed candies on top.

©Copyright Reserved, first published on nisahomey.com


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Wednesday, April 01, 2015

Kerala Chicken Curry Recipe


Kerala chicken curry recipe, how to make nadan kerala chicken curry.

kerala chicken curry

Kerala chicken curry is a simple but spicy chicken curry from Kerala, and my Easter recipe for you.

This chicken curry is almost similar to my nadan chicken currythe slight difference is that some tomatoes are pureed and the outcome is a rich and thick gravy.

Last time when amma visited us here in Calicut  (remember, I shared puff pastry recipe), we made this curry and I forgot completely about it. I was searching my recipe pictures for a chicken recipe to share for Easter and was so glad this popped up.

Amma says that the richness in this nadan Kerala chicken curry comes from pureeing the tomatoes and the amount of onions used (5 onions). The gravy is thick and spicy and perfect for serving with rice, roti, appam, puttu etc.

kerala chicken curry recipe


How to make kerala chicken curry with step by step pictures.
Wash and clean the chicken and keep it on a strainer.
Heat a large pan or kadai with coconut oil. Add in the sliced onions, slit green chillies and saute it on low to medium flame until it starts to turn brown.
Grind ginger and garlic and keep aside.
kerala chicken curry 1


Once the onions are almost brown; add in the ginger-garlic paste. Mix well on low flame for a minute. Then add in one sliced tomato and again on low flame mix well and saute it for 3 minutes.
kerala chicken curry 2

While it is sauteing; puree the rest of the tomatoes and then add in. Saute again for another 6-7 mins or until oil starts coming out from the sides.
kerala chicken curry 3

Add in the Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Add little water (about 2 tbsp) and mix everything well on low flame for another 2-3 mins.
kerala chicken curry 4

Add in the chicken and mix well. Allow the chicken to be mixed well for another 7 minutes, so that the moisture in the chicken are absorbed and it will be lightly fried and after about 10 minutes the chicken will be half cooked and at that point you can add 1/2 cup water cover and cook the chicken on low flame.
Once the chicken is cooked add in 1/2 tsp sugar and more curry leaves.
 Serve hot with rice or roti.
kerala chicken curry 5

More Recipes:
Roti/Flatbread
Bhatura
Kerala Puttu
Appam Recipe

Kerala Chicken Curry Recipe


PREP TIME: 5 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  kerala chicken curry  

  INGREDIENTS

  • Chiken (bone-in): 1 kg
  • Onions: 5, sliced
  • Green Chilies: 5-6, slit
  • Ginger: 1 1/2 inch piece
  • Garlic: 2 pods
  • Tomatoes: 5 (puree 4 tomatoes)
  • Kashmiri chilli powder: 2 tbsp
  • Corianger powder: 1 tbsp
  • Garam masala: 1 1/2 tsp
  • Organic turmeric powder: 1 tsp
  • Sallt: 2 tsp or as needed
  • Coconut oil: 4 tbsp
  • Curry leaves: 3 sprigs
  • Sugar: 1/2 tsp
  • Extra water to add when the masalas are added and to cook the chicken: About 1/2 cup (or as needed)


  METHOD:

  1. Wash and clean the chicken and keep it on a strainer.
  2. Heat a large pan or kadai with coconut oil. Add in the sliced onions, slit green chillies and saute it on low to medium flame until it starts to turn brown.
  3. Grind ginger and garlic and keep aside.
  4. Once the onions are almost brown; add in the ginger-garlic paste. Mix well on low flame for a minute. Then add in one sliced tomato and again on low flame mix well and saute it for 3 minutes.
  5. While it is sauteing; puree the rest of the tomatoes and then add in. Saute again for another 6-7 mins or until oil starts coming out from the sides.
  6. Add in the Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Add little water (about 2 tbsp) and mix everything well on low flame for another 2-3 mins.
  7. Add in the chicken and mix well. Allow the chicken to be mixed well for another 7 minutes, so that the moisture in the chicken are absorbed and it will be lightly fried and after about 10 minutes the chicken will be half cooked and at that point you can add 1/2 cup water cover and cook the chicken on low flame.
  8. Once the chicken is cooked add in 1/2 tsp sugar and more curry leaves.
  9. Serve hot with rice or roti.

NOTES

  • If using ordinary chilli powder reduce by half.
  • You can also reduce green chilies to suit your taste.
  • Sugar is added to balance the spices.
  • If you want a thick gravy; 1/2 cup would be enough and you can thin by adding 1/4 cup. Remember the gravy thickens once it cools down.
  • Add boiled water if you want to thin out the gravy. Add more curry leaves for that nadan flavor and taste.

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