Wednesday, March 11, 2015

MURINGA PARIPPU MANGA CURRY / Drumstick and Green Mango Lentil curry

This slightly tangy Curry is a very easy and simple side dish for rice. The combination of Drumstick and Raw mango gives the authentic taste of Kerala. This Curry can be made with Jack fruit seed / Drumstick.


Recipe for Muringakka Parippu Manga Curry / Drumstick and Green Mango Lentil Curry
Preparation time : 15min
Cooking time : 20 min
Serves : 5

Ingredietns :

Drumsticks : 3
Green Mango : 1
Toor Daal : 1/2Cup
Shallots : 4
Green Chillies : 2
1st extract of coconut milk : 1/2cup
2nd Extract of Coconut milk : 1 1/2 Cup
Turmeric powder : 1/3tsp
Chilly powder : 1/2tsp
Salt

For tampering :
Coconut oil
Mustard seeds : 1/2tsp
Dried red chillies : 2
Curry leaves : 2sprngs



Directions :

1. Clean and peel/ scrape the green side of drumstick. Cut into three inch pieces. Now  peel the skin of raw mango and cut into cubes. Keep aside.

2. Clean the dal and transfer into a pressure cooker with enough water, chopped shallots, green chillies, turmeric powder, chilly powder and salt. Cook for one whistle.

3. Add the 2nd/ thin extract of coconut milk along with drumstick and raw mango pieces. Cover with a lid and cook till the drumstick pieces are done.

4. Remove the lid and adjust the salt. Add the thick extract of coconut milk and allow to boil. Remove from fire as soon as it is heated through.


5. Heat oil in pan and add mustard seeds. when it splutters add dried red chillies and curry leaves and fry for a minute or two. Pour over curry and serve warm with Lemon Pickle / pappad

Notes : Instead of coconut milk, you can use coconut paste. cook the veggie with water and finally add grinded coconut paste (1 cup) instead of thick coconut milk.


Friday, January 16, 2015

Rithika's pinkalicious 5th Birthday


Barbie Cake - Vanilla cake with buttercream frosting


Pink Display with pink lmonade, Pink gum balls, pink plates , straws, cookies, and pink barbie cake




Appetizer platter



From right - Fruit skewers, Hawaiian Crab Canapes, Prawn Canapes, Garlic Pull Apart Buns, Pickled Cucumbers and Hard boiled Eggs. (Snaps of Spinach Cutlets and Chicken Tikka is missing smile  )



Saturday, December 20, 2014

HOW TO BAKE CHICKEN BREAST

Delight your family by making these delicious oven baked chicken breast, served with steamed broccoli and mashed potatoes. Boneless, skinless chicken breasts are a dieter's best friend and an excellent source of lean protein. One 4-ounce serving of boneless, skinless chicken breast contains  26 gm of protein.


Ingredients:

Boneless Skinless chicken breast  : 2 (You can use boneless skinless chicken thighs too)
Lemon Juice : 2tbsp / Vinegar : 1tbsp
Ginger : 1/2 inch piece, grated
Garlic : 3 cloves : grated / finely chopped
Olive oil / vegetable oil : 1/2tbsp
Salt and pepper

Other Spices or seasonings : 1/2tsp (You can use your choice of spice like cumin powder, all spice powder, coriander - chilly and garam masala powder)
i used dried thyme and oregano for this recipe

Method for Restaurant style Juicy baked chicken recipe :

Put chicken in a colander and pat dry(important step) completely. Combine it with the remaining ingredients and marinate in refrigerator for 1 hour. Take the chicken from refrigerator before baking and allow it to reach room temperature. This helps to get the most tender and delicious chicken.


Baking Method :

1. Preheat oven to 400 degrees. Take a Parchment paper (Butter paper) lined vessel and grease it with olive oil). 

2. Take out the chicken pieces from the marination and arrange it on the greased vessel, spaced evenly. Take another parchment paper and apply some butter on one side. Cover the Chicken pieces with a parchment paper  - butter side down and tuck the edges down. Bake for 35 minutes for the best juicy and tender chicken breast. Meat thermometer should indicate between 160 - 165 degrees.

3. If you don't have parchment paper with you , then use aluminum foil. But covering with aluminum foil will increase the heat and the juices will run out from chicken. So bake for 35-45 minutes and then turn into broil method till the water evaporates. 

4. Serve hot with with mashed Potatoes / Flat bread / Gravy.

Wednesday, November 5, 2014

BEST NAN KHATAI EVER - Cardamom flavoured Indian cookies

Best Nan Khatai ever
How to make perfect Egg less Indian Cookie - Nankhattai
Serving Size : 2 cookies
Cooking time : 20min
Makes : 12 servings
Calories : 204 per serving

Ingredients :

All purpose flour / Maida : 1 1/2cups
Unsalted Butter at room temperature : 3/4cup ( Traditional nankhattai is made with ghee, but i used butter)
Granulated Sugar : 3/4cup
Cardamom / Elaichi : 3 or  you can use 1/4tsp Cardamom powder
Nutmeg powder : 1/4tsp (optional)
Baking soda : 1/4tsp (you can substitute with baking powder too)
Semolina / Rava / Sooji : 1/4cup

best nan khatai ever
Directions :

1. Preheat oven to 180 degrees / 350F. Sift together flour and baking soda and keep aside.

2. Transfer cardamom pods and sugar into a mixer grinder bowl and  powder it.

3. With an electric mixer, cream the butter until light. Add the cardamom- sugar powder and continue mixing until light and fluffy. 

4. Add the sifted flour - soda mixture slowly and combine well with spatula. If using, add Nutmeg powder at this stage. Add the final ingredient Semolina and give a good mix.

5. Make a smooth dough using your hands and roll into walnut sized  balls. Place 2 inch apart in a non - greased cookie sheet and bake for 20minutes. Allow to cool for 2minutes in the pan and then transfer to the wired rack.

Notes : 

1. If you are using more butter /  ghee the cookies will be flat.
2. if you are giving 1 hour time to rest the dough in refrigerator, it will hold the shape beautifully.