Thursday, April 21, 2016

8 YEARS OF TOGETHERNESS!!!

Celebrated our 8th wedding anniversary with this beauty. Its a Vanilla cupcake with marmalade filling.

homemade wedding anniversary cupcakes
Enjoy!!!
Lena

Monday, April 11, 2016

SADYA STYLE PINEAPPLE MORUCURRY / Pineapple Pulissery

Starting Vishu sadya special recipes with a yogurt based sweet Kerala dish - Pineapple morucurry. 

Pineapple pulissery - Kerala sadya style


How to make Kerala Sadya style Pneapple pulissery / Pineapple morucurry?
Cooking time : 15min
Preparation time : 15min
Serves : 5

Ingredients

Pineapple : 1/2 of a medium size pineapple
Turmeric powder : 1/4 tsp
Chilly powder : 1/2 tsp
Jaggery : 1/2 inch cube
Salt
Thick Yogurt : 1 Cup

For grinding
Grated coconut : 1 Cup
Green Chillies : 3
Cumin Seeds : 3/4 tsp
Pepper corns : 1/4 tsp
Curry leaves : 1 spring
Garlic : 2 cloves

For Tempering 

Mustard Seeds : 1/2tsp
Dried Red Chilllies : 2
Curry Leaves : 2
Coconut Oil : 2tsp

Method 

1. In a claypot, cover and cook the pineapple pieces with 1/4 Cup of water, turmeric powder and jaggery. After 5 minutes open the lid and cook in high flame till water evaporates. Turn off the flame and allow to cool.

2. Grind together the grated coconut, garlic, pepper corns, cumin seeds, curry leaves and green chillies. Add yogurt and blend for a minute. Keep aside.

3. Add this mixture to the clay pot and combine well with the cooked pineapple. Bring to a boil and cook for 3-4 minutes. Keep stirring till the pulissery / morucurry is heated through. Heating yogurt based gravy in high temperature can make the curry curdle. so stir well in medium heat and just bring the gravy to boil. . Remove from the heat and keep it aside.

4. Heat oil in a thadka pan and add mustard seeds. When it splutters, add the dried red chillies and 2 curry leaves.Turn of the flame and pour over Pineapple pulissery.

5. Serve hot with rice, pappad and pickle :)

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Happy cooking,
Lena





Tuesday, March 15, 2016

BROCCOLI CHEDDAR CHOWDER / Copycat Panera Broccoli Cheddar Soup

Celebrating my blog's 7th Anniversary with this creamy Broccoli cheddar chowder. Chowder is a rich and thick soup typically containing Clams / Chicken / Fish / Sweet corn / Broccoli, cooked in medium flame with cream. I tasted this delicious soup from Panera bread few months back. I tried it with the same method of my Sweetcorn and cheese chowder


Broccoli Cheddar Cheese chowder
How to make Copycat Panera Broccoli cheddar soup / easy broccoli cheddar cheese chowder?

Preparation time : 5 min, Cooking time : 20 min, Level : easy, Serves : 3 as main course


Ingredients :



Unsalted butter : 4 tbsp

White Onion : 1/2,finely chopped 
a small head of Broccoli : 2 cups, finely chopped (only the green parts of floret)
Carrot : 1, grated
All-purpose flour : 1/4 cup
Half-and-half : 2 cups 
Grated sharp Cheddar cheese : 2 cups
Low-sodium chicken broth : 2 cups

Bay leaves : 2

Nutmeg powder : 1/4 tsp

Kosher salt and freshly ground pepper

Directions :

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the bay leaves and fry for a minute. Now add the onion and cook till translucent, about 3 minutes. 

2. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth,  and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook until it starts to thick, about 10 minutes.



3. Add the finely chopped broccoli and shredded carrots to the thick chowder base / broth and cook for another 10 minutes. Discard the bay leaves. Now add the grated cheese and mix well until melted.  

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Lena

Sunday, February 21, 2016

OLIVE OIL TOMATO PICKLE - How to make Andhra Tomato Pickle in a healthy way

Indulge your taste buds and do justice to your heart with this delicious Tomato pickle cooked in Extra Virgin Olive oil.

Today i am giving you an easy to follow Andhra tomato pickle recipe, with the ingredients you can find in your pantry at any time. I had this delicious pickle at our close friend Saranya's home with her super soft Iddli's. I asked her to get pickle recipe from her mother in law who prepared it. But like most of the mothers she couldnt give the quantity of the ingredients, but i got an idea of how to make it. Luckily it came out well in the first try itself. This is a refrigerator pickle like my garlic pickle recipe and goes well with Iddli / Dosa / curd rice /  Pongal / Biriyani etc.

Healthy Andhra Tomato Pickle recipe using olive oil

Olive oil Andhra Tomato Pickle / Andhra Tomato Pachadi / Tomato Thokku Recipe
preparation time : 10min, Cooking time : 60min, Difficulty level : easy

Ingredients :

Tomato : 4 lbs / Approximately 2kg
Turmeric powder : 3/4 tsp
Chilly powder : 2 1/2 tbsp
Jaggery : 2 blocks
Tamarind  : 1/2 cup approx soaked in 1/2 cup warm water
Olive oil : 1tbsp
Salt : 2 tbsp ++

For Tampering :

Mustard Seeds / Kaduku : 1 1/2 tsp
Fenugreek Seeds / Uluva: 1 tsp
Urad Daal / uzhunnu parippu : 1 tsp 
Cumin Seeds / Nalla Jeerakam : 1tsp
Garlic : 2 whole pods, finely chopped
Ginger : 1 inch, finely chopped
Curry leaves : 2 springs
Asfoetida / Hing / Kaayam: 2 tsp
Olive oil : 4 tbsp

How to make Andhra Tomato pickle in a healthy way?

1. Wash tomatoes under cold running water and Keep aside. Alow to dry completely. Cut each tomatoes into half and then slice into 5 or 6 long pieces. 

2. Add  1 tbsp olive oil in a heavy bottom vessel and add the sliced tomatoes. Cover and cook for 40 minutes or until its a slightly thick chunky sauce.


3. Squeeze the tamarind fully and filter it to remove the impurities. Add this to the cooked tomatoes. Adjust the tamarind to suit your taste.

4. Cook till the water from tomatoes are 80% absorbed. Now add the turmeric powder, Jaggery, Chilly powder, salt and saute in medium to high flame for few more minutes. Turn off the flame.

5. Heat 4 tbsp olive oil in a separate kadai / Tadka pan and add the mustard seeds. When it splutters add the Fenugreek seeds and saute till it turns to red.  Now add urad daal, cumin powder and dried red chilies. Saute for 2 minutes and then add the curry leaves. Turn off the flame and add Hing / Asfoetida powder. Add this Tadka to the cooked tomato pickle mixture and combine well.


Healthy Andhra Tomato Pickle in olive oil
6. Turn on the heat and cook the pickle on high for 5 minutes or till the pickle becomes thick and oil separates. Voila!!! you are done. Keep it uncovered to cool completely, 3-4 hours.


7. Transfer the Tomato pickle to an air tight glass container when it is really cool and add enough oil to cover the top surface of pickle. (1/2 tbsp ). Pickle stays fresh in room temperature for 2 days and stays up to 3 - 5 months in refrigerator. Make sure you use clean, dry spoon each time to take the pickle.

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