Mushroom Peralan

mushroom-peralan

Mushroom Peralan

Ingredients:
250 gms mushrooms
1 large onion slices
3 cloves garlic thinly sliced
1 tbsp ginger thinly sliced
1-2 green chili slit
Few curry leaves
½ tsp chili powder
¼ tsp turmeric powder
¼ tsp fennel powder
½ tsp coriander powder
¼ cup coconut milk (2 tbsp coconut milk powder +water)
2 tbsp oil
½ tsp mustard seeds

Method:
Clean and cut mushroom to big pieces.
Heat oil in a pan and add mustard seeds.
When mustard splutters, add onion, ginger, garlic, green chilis and curry leaves.
Saute till onions become almost golden brown.
Add all spice powders and salt to taste and stir well. Add mushrooms and mix well.
Cook covered on medium flame and stir once in a while.
When mushrooms are cooked, add coconut milk and stir well.
Take off fire and serve with chapathi or preferably rice.

Spicy Njandu/Crab Roast

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Spicy Njandu/Crab Roast

Ingredients:
½ kilo crabs (I used 2 mud crabs)
3 medium onion sliced
1 medium tomato sliced
2 tbsp crushed ginger
1 tbsp crushed garlic
Few curry leaves
1-2 tsp Kashmiri chili powder
1 tsp black pepper powder
½ tsp turmeric powder
½ cup water
3 tbsp oil
Salt to taste

Method:
Clean and cut crab to 2 or 4 pieces depending on the size.
Heat oil and add onion, ginger, garlic and curry leaves.
Saute till onions start to become golden brown.
Add all spice powders, salt and mix well.
Add tomato and saute for few mins.
Add water and when it simmers add crab and stir well.
Cook covered on medium flame for 5 mins.
Stir again, check salt and cook covered for further 5 mins on high flame.
By now the shells would have become red/dark pink in colour. This shows crab is cooked.
Remove lid and sprinkle few more curry leaves and little pepper powder,
Stir on high flame for few mins and transfer to a serving plate.
Serve as appetizer or with rice.

Pineapple Filling for Cakes

pineapple-filling-for-cakes

Pineapple Filling for Cakes

Ingredients:
1 cup crushed or pureed tinned pineapple
¼ cup sugar
¼ cup pineapple juice/drained juice
1 tbsp cornstarch
2 tsp butter

Method:
Drain the pineapple pieces and pulse in a blender.
Add pineapple, cornstarch, drained juice, sugar in a pan and bring to boil.
Simmer for 10 mins till the mixture becomes thick.
Take off fire, add butter and stir.
Cool completely.
This is enough to spread as a thin layer on 3 9” layer cake.

Rava /Semolina Unniappam

rava-unniappam-1

Very Yummy! A must try!

Rava /Semolina Unniappam

Ingredients:
1 cup semolina roasted
½ cup rice flour
1 small banana (palayan kodan/mysore banana)
1 cup thick jaggery syrup (approx. 250gms) –more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp sesame seeds toasted (optional)
2 tbsp toasted grated coconut or small pieces (optional)

Method:
Mix roasted semolina, rice flour, cardamom powder, dry ginger powder in a bowl.
Add sesame seeds and grated coconut if using and mix.
Grind banana to a smooth paste and add to semolina mixture.
Add jaggery syrup and enough water to make a thin batter. (It will thicken)
Add baking soda and mix.
Keep aside for 20 mins.
The batter would have thickened by now. Add water to get the idli batter consistency.
Heat unniappam chatti and fill molds with oil. (I use canola oil)
Pour approx. ¾ tbsp batter to each mold. Keep medium heat.
When the bottom starts to brown, flip to the other side using a toothpick.
When it browns all over, remove using toothpick and transfer to a kitchen towel.
Store in an airtight container when cool. Refrigerate after 2 days and bring to room temperature before serving.

Unniappam –Hard

unniappam-hardUnniappam with slight neyappam texture for people like me who prefers hard unniappam. This has perfect inside with no holes!

Unniappam –Hard (but gets little softer next day)

Ingredients:
1 cup rice flour
¾ of small banana (palayan kodan/mysore banana)
¾ cup thick jaggery syrup–more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp toasted sesame seeds (optional)
2 tbsp toasted grated coconut or small pieces (optional)

Method:
Grind banana to a smooth paste and transfer to a bowl.
Add jaggery syrup, cardamom powder and dry ginger powder and mix well.
Add rice flour and mix. Add water to make a slightly loose batter. It will thicken when kept aside for 20 mins.
Adjust sweetness by adding more or less jaggery syrup.
Add baking soda and mix.
Add sesame seeds and grated coconut if using and mix.
Keep aside for 20 mins. The batter would have thickened by now. Add water to get the idli batter consistency.
Heat unniappam chatti and fill molds with oil. (I use canola oil)
Pour approx. ¾ tbsp batter to each mold. Keep medium heat.
When the bottom starts to brown, flip to the other side using a toothpick.
When it browns all over, remove using toothpick and transfer to a kitchen towel.
Store in an airtight container when cool. Refrigerate after 2 days and bring to room temperature before serving.

Unniappam – Soft

unniappam-soft

Unniappam – Soft

Ingredients:
1 cup raw rice soaked overnight
½ cup fresh grated coconut
1 small banana (palayan kodan/mysore banana)
1 cup thick jaggery syrup (approx. 250gms) –more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp toasted sesame seeds (optional)
2 tbsp toasted grated coconut or small pieces (optional)

Method:
Grind rice, coconut, jaggery syrup and banana. Add water as required to get a thick batter (idli batter).
Adjust sweetness by adding more or less jaggery syrup.
Add baking soda, cardamom powder, dry ginger powder and mix well.
Transfer to a bowl and add sesame seeds and grated coconut if using and mix.
Keep aside for 15-20 mins.
Heat unniappam chatti and fill molds with oil. (I use canola oil)
Pour approx. ¾ tbsp batter to each mold. Keep medium heat.
When the bottom starts to brown, flip to the other side using a toothpick.
When it browns all over, remove using toothpick and transfer to a kitchen towel.
Store in an airtight container when cool. Refrigerate after 2 days and bring to room temperature before serving.

Meen Manga Curry / Fish with Raw Mango in Coconut Gravy

meen-manga-curry

Meen Manga Curry / Fish with Raw Mango in Coconut Gravy

Ingredients:
4-5 big slices of kingfish or 5-6 mackerels cut into medium pieces
1 medium mango
5 pearl onion sliced
3-4 green chilis slit
2 tsp ginger sliced
Few curry leaves
2 tbsp oil

To grind:
½ cup grated coconut (fresh or desiccated)
1 tsp chili powder
1 tsp coriander powder
½ tsp turmeric powder
Water to make a smooth paste

To temper:
½ tsp mustard seeds
2 pearl onion thinly sliced
1/8 tsp fenugreek powder
1 tbsp oil (preferably coconut oil)

Method:
Clean and keep fish slices aside. If using kingfish, cut into medium pcs.
Slice mango to long thick slices. Keep few thinly sliced pieces aside.
Grind “to grind” ingredients to a smooth paste. (if you are using desiccated coconut, first pulse it few times without water, so it becomes fine powder, then add water and grind. This works for frozen fresh coconut too)
Heat oil in pan or ‘chatti’ and add onions, green chilis, curry leaves, ginger and mango slices and saute for few minutes.
Add coconut paste and saute for a minute.
Add 2 cups hot water.
When water boils add fish pieces and salt and let the curry simmer for 15-20 mins.
Switch off and sprinkle thinly sliced mangoes on top and keep covered.
To temper: heat oil in a small pan and add mustard seeds. When it splutters, add sliced pearl onions and saute till it turns light brown. Take off fire and add fenugreek powder.
Stir and add to fish curry and mix the gravy gently. (gravy will thicken as it cools, as you can see in the pic; by the time I took pic, gravy had vanished!! so adjust water accordingly)
Serve with rice.

Dates and Walnut Scones

dates-and-walnuts-scones

Dates and Walnut Scones

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
2-3 tbsp sugar
2 pinch salt
2 tbsp honey
4 tbsp cold butter
½ – ¾ cup chopped dates
½ – ¾ cup chopped walnuts
1 tsp vanilla essence
6 tbsp buttermilk (yogurt +water)
1 egg

Method:
Take flour, baking powder, sugar and salt in a bowl and mix well.
Add butter and mix with fingers till it resembles large bread crumbs.
Add dates and walnuts and mix.
Whisk egg, buttermilk, honey and vanilla essence and add to dry ingredients.
Mix with a spoon or fork to form dough.
It might seem that you will need more buttermilk but don’t add now.
Tip the mixture to a work board and gently knead 4-5 times. The dough will come together.
Divide the dough into 3 parts and pat each ball to a circle 1 “inch thick.
Cut each circle into 8 pieces.
Place on a parchment covered baking sheet and brush with buttermilk or beaten egg.
Bake for 12-15 mins in a pre-heated oven at 200 degree Celsius. The tops will start to turn golden in colour.
Cool on a wire rack. Serve warm.

Tapioca Fish Balls

tapioca-fish-balls

Tapioca Fish Balls
Recipe source: yummyoyummy

Ingredients: makes 8-10 medium balls
2 medium tapioca
Fish pieces from fish curry (I used this)
OR
2 cups any fish boiled, deboned and shredded
1 large onion chopped
2 tsp ginger chopped
2 green chilis chopped
Few curry leaves sliced
1 tsp red chili powder
½ tsp turmeric powder
¼ tsp fenugreek powder
2 tbsp oil
1 egg lightly beaten
Bread crumbs
Oil for deep frying

Method:
I used fish curry pieces, otherwise follow below method.
Heat oil and add onions, ginger, green chilis and curry leaves.
Saute till onions turn translucent.
Add all powders and mix well.
Add fish and mix well.
Check salt and take off fire.

Boil tapioca in water for approx 15-20 mins. When it’s cooked soft, add salt and turmeric powder to the water and drain.
Add a tbsp of butter to the tapioca and mash well and keep aside to cool.
Take a handful of tapioca and roll to a ball.
Flatten it and keep 1-2 tbsp of fish filling and bring edges together to close and form a ball again.
Dip in beaten egg and roll in breadcrumbs. Make rest of tapioca balls
Heat oil in deep pan and deep fry in medium flame. Drain on paper towels.
Serve hot.

tapioca-fish-balls-1

Sabudana /Sago Idli

sabudana-idli

Sabudana / Sago Idli
Approx. 15 large idlis

Ingredients:
1 cup sabudana
1 cup semolina/ rava
2 cups yogurt
1 ½ cups water
½ tsp baking soda
Salt to taste

Optional items:
4-5 tbsp finely chopped carrots
Few chopped curry leaves
2-3 tbsp chopped coriander leaves
2-3 tbsp cashewnut pieces

Method:
Take a bowl and add sabudana and semolina.
Add yogurt and water and mix well.
Keep aside overnight.
Next day, ready the steamer and idli mold. Smear oil or preferably butter on idli molds.
The batter should be idli batter consistency, so add water if required.
Add optional items if you are adding and mix well.
Add baking soda to the batter and mix well. The batter will slightly swell.
Fill the idli molds and steam for approx. 15 mins.
Let it cool a bit before serving. It will seem sticky when its too hot but firm up when cool.
Serve with chutney of your choice.

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