Kadai Fish fry in Coconut milk gravy

I had some frozen Tuna Steaks in my freezer which I used to make Kadai Fish fry. I shallow fried the fish and then added it to a Coconut milk gravy. This I served as a side-dish along with Roti.

I received the Yummy Blog Award from Usha of Veg Inspirations. I received one more award from Ranji of Ranji's Kitchen Corner. Its called "Blogging with a purpose award":) Thank you so much Ranji and Usha :) ....Coming to think about it, I remember the initial purpose with which I started "My Kitchen Treats" :) .....It was for the sole purpose of having some kind of proof to show some people in my life who think I don't know the abc of cooking ;)) ...Yes friends, believe it or not that was my initial purpose,.....but believe me, its changed a lot from way back then. I did not get what I thought I would get (because some people are called "Impossible" not for nothing when it comes to their prejudiced ways of judgment), but I got something much bigger than what I wanted, I got a lot of friends, confidence, encouragement, and last but not the least a lot of creative ideas, tips and tricks from a lot of blogs. Apart from these I realized my interest in writing, and photography . Blogging definitely made me learn lot of things which I would not have otherwise given a second thought.


Here is how I made the Kadai Fish fry in Coconut milk gravy:

For Kadai Fish fry:

Ingredients:

2 frozen/fresh Albacore Tuna steaks (boneless)
Oil for shallow frying
Shallow frying pan

For the marinade:

Chilli powder: 2 teaspoons
Vinegar/lemon juice: 1/4 cup
Coriander powder: 1 teaspoon
Cumin powder: 1 teaspoon
Onion powder: 2 teaspoons
Ginger-garlic paste: 2 teaspoons
Salt: as per taste



Method:

After thawing the frozen tuna, cut the steaks into chunks and marinate it with the above marinade for 15-20 minutes. In a shallow frying pan, add oil until it is 1/4 the level in the frying pan. Let it heat on high flame.

Fry the fish pieces taking care that the pan is not crowded, else the fish will not be cooked uniformly. Turn the pieces from time to time to cook all sides. If the oil is sufficiently hot, it will take around 3-4 minutes to cook each side. Collect the fish pieces on a dish layered with paper napkins to absorb excess oil.
For the Coconut milk gravy:
--------------------------

1/2 cup thick Coconut milk
1/2 cup luke warm water
1 teaspoon cornflour
Grind to a paste: 4 shallots + 3 tablespoons ginger-garlic paste + 4 red chillies
Mix : 1/4 teaspoon red chilly powder + 1 teaspoon coriander powder + a pinch of turmeric powder + 1 tablespoon water to form a thick paste
Asafoetida (hing): 1/4 teaspoon
Tomato paste: 1 tablespoon
Salt: as per taste
Oil: 2 tablespoons
Garam Masala: a pinch


Method:

In a shallow pan on high flame, add 2 tablespoons of oil. Then add the hing, and low the fire to medium low. Then add the powder paste and stir well for 5 seconds, then add the ground paste and stir until the raw smell is gone. This will take approximately 1-2 minutes, on medium flame. Then add the tomato paste, stir for 5 seconds. Add a little salt. Meanwhile take half of the thick coconut milk and combine with 1/2 cup of luke warm water . Then add it to the pan little by little so that it mixes well with the masala for approximately 3 minutes at high flame. When the masala starts to boil, lower the fire to medium and add the fried fish and again bring it to a boil. Lower the fire to medium. Mix the rest of the coconut milk with 1 teaspoon cornflour and add it to the fish. Stir for a minute. Check for salt again and add if necessary. Sprinkle with a pinch of garam masala and garnish with spring onions.

Did you folks check out the yummy combination of Gobi Manchuri and Layered Porotta (Kerala Porotta) in Ranji's blog? She is shared useful tips she got from Cham :) ..I am gonna try that:)

Pollay- Pitto (Dosa/Idli podi)

The Idli/Dosa podi is something very popular in pantry of almost every South Indian. "Pollay-Pitto" ("Pitto" means powder in konkani. "Polo" means Dosa) is what we call it in konkani in our home. Once made it lasts for months. And it comes in so handy during one of those days when you are too lazy to make any side dish or gravy to go along with Dosa/Idli. My mom usually packed Idli/Dosa with coconut chutney for my lunch at school. But sometimes, I used to have Polley Pitto too :) I like it spicy :) It was recently that I made it the first time at home and its really easy. I made some variations after some tricks I learned from my Fil. He adds garlic cloves while roasting the other ingredients. Here is how I made it:

Ingredients:

Urad dal (without skin): 1/2 cup
Channa dal: 1/4 cup
Dry Red Chilli : 10 nos (you may increase or decrease according to your taste)
Asafoetida (Hing) : 1/2 teaspoon
Tamarind : a very small ball (size of a dime)
Garlic clove: 1 clove cut in half
Salt: as per taste

Method:

Dry roast Urad dal, and Channa Dal until they are slightly brown on medium-high flame. Then add the Red -Chillies, Asafoetida, Tamarind, and Garlic clove. Increase the flame a little more than medium-high. Keep stirring continuously , taking care to see that the Urad and Channa dals don't burn. (It would be a good idea to switch on your vent-fan to high as the red -chilli can cause you to start sneezing when it starts giving out its heat). Reduce the flame to medium low and stir until garlic and tamarind have lost most of their moisture content. Switch off the flame. Let the powder cool. Powder it in your spice grinder or Indian Mixie to a very fine powder. In a warm dry pan (you may use the same pan in which you roasted the ingredients), add salt as per your taste, just stir it so that it becomes a bit warm (maybe 10 seconds). Add it to the powder. Mix well. Store this in a dry airtight container. It lasts for several months together. To serve it with Idli/Dosa, take 1 tablespoon powder and make a small well inside it and add 1/2 teaspoon oil. mix it well to coat every bit of the powder. Just be careful not to accidentally inhale this powder as its very spicy. I am telling this from my own experience :-))


It makes me feel joyous if I can inspire another person. My friend/cousin , Ranji of "Ranji's Kitchen Corner" passed me the "Inspirational Award". Thank you so much Ranji :) You inspire me too :) Hugs :)

Jamie of the Flavour Pantry. started this wonderful award with a very nice image, I loved the design in the coffee cup :) ...According to Jamie,

“This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe. As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.”

I am passing it to:

Ramya of ManeAdige
Kamala of Mom's recipes
Cynthia of Tastes Like Home
Sukanya Ramkumar of My Cakes and Cookies


What inspires me most?

a) My husband Vijay who willingly eats whatever I make :) .....He takes curd if the dish becomes too spicy, but even then, he manages to finish the dish somehow ! Love you V for your patience and cheerfulness:)

b) The thought of all utensils and ingredients I have in my pantry when I want to bake/roast something for which I needn't go to the market to purchase something more.

c) My mom's cookbooks(recipes she jotted down from TV shows,magazines,news paper clippings etc..), Food Network, Top Chef, Law and Order (SVU,CI) (Yes that's mine and V's most favorite show on TV, "Mariska Hargitay" being our favorite actress in it :), we are so fond of it that we have scheduled its recording on our DVR in case we miss any episode ;-)

d)All those wonderful food blogs and food websites that just makes me think"Wow!! How creative !!"

e) The almighty for being so generous

I also got the "Nice Matters" award from my dear friend , JZ of Tasty Treats
Thank you so much JZ :) !!

Carrot and Peas Paratha

This was one something I tried a few weeks back. It came out well and is fairly simple to try out. If you want to try a simpler version of stuffed Parathas, you may want to try out my Mooli Paratha too. I was bad at making stuffed parathas, I started with Mooli Paratha and slowly picked up the art of making stuffed parathas. Once you learn it, its just as easy as making chapathi.

To make Carrot and Peas Paratha, I used frozen peas and carrots , defrost them, cook them until soft and mashable. Grind them coarsly or mash them as much as you can. Then stuff it in the paratha dough and make tasty parathas. You may refer my other parathas for making stuffed paratha. I am sending this to Srivalli's Roti Mela

Friends check out the Coconut -Masala stuffed puri Srivalli is made for the Roti mela:) I cant wait to try that out :) Thank you Srivalli for hosting this event:)


Serve it along with cool raita, or pickle.

See you all at the Roti Mela

Ududha Appay

Appay is a very common konkani breakfast/snack. I am sure its made in other communities too. But in konkani Appay made with Urad-dal is called "Ududha Appay". Though the name has only Urad dal, its basically made with the idli/dosa batter. I make a little variation by adding chopped shallots (for the picture click here) and minced ginger to the batter.

(Idli/dosa batter)To make Appay, you need Appay Kailee. The same "Appay Kailee" is used to make "Unniyappam" which is a sweet Appay. Now here is where I found that Appay is not just something made in India, but its popular in US too, with the difference that, in US they call it "Pancake Puffs" which is made with a different batter though, but its made on the same mould which we konkani's call it "Appay Kailee" . We had already bought our "Appay Kailee" from my in-law's house. When I saw it in the 'Bed, Bath and Beyond' store, I was so happy and surprised to see it. Here you get the non-stick version of the mold. The traditional ones in India is made with cast iron.

So here is how you make the Ududha Appay:

Ingredients:

Idli/dosa batter
Optional : chopped shallots and minced ginger and chopped curry leaves mixed with batter.
Oil

Method:

1. Keep the mould on high flame. Pour 1/4 teaspoon oil in each mould.
2. Pour the batter in each mould such that the batter fills up to just half the mould. This is because the batter rises for forming the Appay. So there should be room for the Appay to rise in the mould. Optionally, sprinkle some Italian seasoning over the batter in each mould, for a little variation.


3. Let it cook until the edges of the Appay becomes very light brown. Mine burnt few Appay's as you can see the below pictures:)) . Don't let it burn, invert them when the edges are lightly brown.
4. Try to run a spoon through the edges to see if the Appay smoothly slides , so that it can be cooked on both sides.Invert all the Appay, when they are cooked on one side as seen below. Lower fire to medium high.

When all the Appay are cooked, transfer them onto a plate. Serve it with coconut chutney, sambar for breakfast, or as snack.



Done :)

Veg 'n Nuts Khichdi with Green Moong Ummaan

First I am glad to tell that I got two more awards. Thank you Ranji (Ranji's Kitchen Corner)for passing me the "Good Chat Blog "award :)

Thank you Anamika (Anamika-The Sugarcrafter) for thinking about me for the "You make my day " award :)

Khichdi is what I keep making when I want a one pot lunch or dinner on a day when I don't feel like preparing anything extra.

According to Wikipedia, Khichdi is Khichdi (also khichri, khichdee, khichadi, khichuri, khichari and many other variants) is a South Asian rice dish made from rice and lentils (dal). Khichdi is commonly considered to be India's comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.

Khichdi is usually served with kadhi and/or pickle, pappad, yogurt. I usually prefer just pickle, pappad and yogurt. I decided to make it crunchy by adding the nuts from the mixed nut jar we bought from Bj's. That was a great addition.

Green-Moong Ummaan is a side dish me and Vijay prepare most of the times. Did you notice I mentioned me and Vijay, its because V also is an expert at making it , he in fact makes a nice variation by adding caramelised onions and potatoes. Ummaan in konkani means gravy or saaru as some of you may call it. Its basically vegetables and/or lentils/pulses cooked in water with salt.

This is how I made Khichdi:

This serves 2 people

Ingredients:

Basmati rice (or any rice): 1/2 cup
Split Green peas (for the picture click this link ): 1/2 cup
Water: 2 . 5 cups
Vegetables (peas,carrots,corn,cauliflower): 2 cups together
Minced garlic and ginger: 2 tablespoons together
Mixed nuts: 1/2 cup
Salt: as per taste
Oil: 3 tablespoons

Spices:

Chilli powder: 1/2 teaspoon
Freshly cracked peppercorns: 1 -2 teaspoons (as per taste)
Coriander powder: 1 teaspoon
Turmeric powder: a pinch



Method:

I make this using pressure cooker. That way its faster. You may also cook in a slow cooker. I don't know about the time it takes in a slow cooker as I don't have one of my own.

1. Keep pressure cooker on high flame. Add 3 tablespoons of oil, then add the minced garlic and ginger. Reduce flame to medium - high , then add the nuts and stir well to combine for 5 seconds. Then add the spices together and stir well for 5 seconds.

2. Add the Vegetables, Lentils, and Rice and stir well. Add a little salt at this time and combine well again. Then add water and again add salt as per taste.

3. Close the pressure cooker and let it cook for 3 whistles. Switch off the flame and let it cool down by itself until all the pressure is gone.

4. Serve it with yogurt, pickle,pappad, or any side dish you like :)

For the Moong ummaan :

This serves two people

Ingredients:

Green Moong ( click this link for the picture ) : 1/2 cup
Water: 1 . 5 cups
Green Chillies: 2-3 slit vertically
Salt: as per taste
Oil: 1 tablespoon
Mustard seeds: 1 tablespoon
Freshly cracked peppercorns: as per your taste
Coriander powder: 1 teaspoon

Optional: Add Caramelised onions and potatoes and crushed tomatoes to the Moong and cook it together.




Method:

In a pressure cooker on high flame, add 1 tablespoon oil and mustard seeds and wait until the seeds splutter. (To avoid the seeds from spluttering everywhere on the stove top, I immediately cover the pressure cooker with a cover and once the seeds start spluttering I lower the fire and wait until all the seeds are spluttered. Helps reduce the cleaning mess later). Add the peppercorns, coriander powder, stir for 5 seconds. Then add the green chillies and saute for 10 seconds. Add water, Green Moong and salt. Cover the pressure cooker with the lid and let it cook for 4-5 whistles. Switch off the flame and let it cool until all pressure is gone. I sometimes garnish it with grated coconut. Serve it as a side dish with rice, khichdi, or roti.

Jambul and Badami Mushroom from Ranji's blog and Awards!!

This week is been my happiest week as I was surprised by my dear V, with something I never expected and also my dear fellow bloggers presented me with lots of awards, in fact this weekend is a special day for me. Also we are going camping tomorrow !! Hurray :) This will be the first time me and V are going camping by ourselves.

Let me start with my first award from my dear cousin Ranji of Ranji's Kitchen Corner who got the award for "You make my day award". You really made my day Ranji!!
I am passing it to

Seena of Simple and Delicious
Kamala of Mom's Recipes

Ranji and JZ of tasty treats passed on the "Nice Matters Award" to me, Thank you so much both of you:) I was floating in the air after reading the meaning of this award!! Thanks a lot again:)

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”



I am passing it to :

Roopa of Roopa's Recipes

Suma and Uma , Kamala presented me with the Rocking Girl blogger award!! Thank you so much :) !! it really made my day!!


I am passing to :

Roopa of Roopa Recipes
Sudha of Bombay Bistro
Vani of Mysoorean


Last but not the least, (this one put a big smiley :) , I got the "Yummy Blog Award" :) This I got from dear Ranji :) ..Ranji, thank you so much because I never expected I would get my own award ;-) Hugs to you!!

""Yummy blog award is the award given to the blog with most yummy recipes/photos" ....well I remember the last time I wrote that line on one of my previous post ;)

Let me state my favorite desserts again as the category is changed in my taste:

1. Kaju Katli
2.Palada Payasam
3.Gulab Jamun
4.Vanilla ice cream

I am passing it to :

Sangeeth of Art of cooking Indian food
Roopa of Roopa Recipes
Anamika-The Sugarcrafter
Vaishali of Happy Burp
Vee of Past,Present and Me


Coming to the treats from my Kitchen :) , I decided to try out some treats from "Ranji's Kitchen Corner" I made Jambul which is a Konkani sweet usually served during marriage feasts or other special occasions ...This was the first sweet I made in my new kitchen:) This Sunday both me and V were at home spending a quiet evening and V was in the mood to have some sweet. I was meaning to try these Jambuls as I never had it since I don't know when....long time back. You may refer Ranji's blog for the actual recipe. It came out well the first time I made them :)


I also made her Badami Mushroom served with Jeera roti. I made a slight variation in the Badami Mushroom by adding a little of coconut milk. The taste was too good! These recipes can be found in her blog "Ranji's Kitchen Corner"



Whew....this was a long post :) but I feel happy about it :)

Green Split Peas stew

Hello dear readers !

Finally I got time to sit and post treats from my brand new kitchen :) Well I am so excited now, just to share my excitement I am now listening to our desi version of "Rigga digga song" while I am typing all this :)

We have finally settled in our new place. Though its in the same complex as our old place, it still feels different to be in a different building. I still haven't got adjusted to the alignment in this building , and I just laugh quietly by myself feeling embarrassed when I walk towards my old apartment by mistake :D Luckily I didn't try pushing my new keys into my old apartment which is now occupied ! :DD

Coming back to the Green Split-Peas stew , this was the first time I purchased this variety of lentils. I made this stew with soaked black beans and partly mashed potatoes for a thick gravy for the stew. It was both nutritious and tasty.

This is my entry for the "Click event - Beans 'n Lentils" hosted at Jugalbandi

Here goes the recipe:

Green Split Peas: 1 cup
Black beans (soaked overnight) : 1/2 cup
Partly mashed potatoes: 2 medium potatoes
Onion: 1 medium
Water: Just enough to cook the Black beans and Green Split Peas
Seasoning:
Coriander powder: 1/2 teaspoon
Chilly powder: 1 teaspoon
Salt: as per taste

Tampering:
Oil: 1 tablespoon
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon

Garnish:
Coriander leaves: a few leaves







How to make:

1. Cook the Green-Split peas and Black beans together with just enough water to cook.
2. Mash the above beans a little after cooking and keep it aside.
3. Slice the onions and saute them in a deep pan, in a little oil until they turn light brown.
4. Add the cooked beans, salt, and the rest of the seasonings, stir well at high heat until the flavors of the seasonings mix up well.
5. Lower the fire to medium-high, add the mashed potatoes and a little water (maybe 1/2 cup). Mix it well with the rest of the mixture in the pan. Let it simmer for 30-seconds. check for salt, if needed add more.
6. Add the tampering and garnish with coriander leaves.
7.Serve it along with rice, roti.

On the move :)

Hi dear friends,

Me and V are shifting our apartment to a new one, so kind of busy in that. I am so glad to move to this new apartment mainly because of the size of the kitchen ;-)) .......You wont believe how tiny my previous kitchen was ! ....But have to admit that since it was my first kitchen that I owned and cherished, where I could cook whatever I wanted without restrictions from anybody, I will surely have a photo of it in my memories and in my album :) ......

Meantime, enjoy this video from youtube at the beginning of this page, I found it too good:) ..its a very amusing argument though you may not understand the language they speak ;D

Soyi Bajilli Gasshi

This is a Konkani vegetarian side dish made by preparing a spicy coconut masala paste called "Massolu". It is also an inevitable side dish served during temple feasts, marriages etc.. Though the basic coconut masala remains same, because of the various vegetables used to prepare it, its known by various names with the last word always Gasshi. I gave the name Soyi (grated coconut) Bajilli (roasted) Gasshi because I wanted to give the basic name of this dish.
The various veggies used in Gasshi are:

1.Potato
2.Dark Brown Chickpeas
3.Yam (Suran)
4.Carrot (this is not added as a main vegetable in Gasshi, but only as a extra vegetable)
5.Lima bean pulses
6. Pattani (dry peas)


I made it using combination of Lima beans and Potato. I had posted my Mangalorean friend's similar recipe a long time back. You may refer that too.

Ingredients:

Lima beans (soaked overnight): 1 cup
Water and little salt to cook Lima beans separately
Potato (cooked and cut in cubes): 1 big
Salt: as per taste
Water for gravy

For the "Massolu"
Grated coconut: 1 cup
Red Chilli: 4
Coriander powder: 2 teaspoons
Garlic (optional, I add it because I love it): 1 small piece

For tampering:

Mustard seeds: 1 teaspoon
Curry leaves: 3-4




How I made it:

1. Dry roast the ingredient , starting with grated coconut, red chilly and then at the end coriander powder. Roast on medium flame, be careful to not burn the grated coconut. Roast until the mixture turns a little dark brown. Switch off flame and let this paste cool.

After cooling, grind it without any water in a mixie, in small intervals until the paste starts becoming oily. In a separate deep pan boil 3 cups water. Add the cooked Lima beans, Potato, a little more salt, reduce fire to medium, and stir to mash the cooked Lima beans and Potato until it is mashed very very lightly. Dont mash the entire thing as a little Lima beans and Potato left as it is here and there is the proper way to prepare Gasshi. Then add the "Massolu" and lower fire and stir well to combine everything. Increase fire if needed until the gravy thickens and leaves the edges of the pan. Tamper with mustard seeds and curry leaves. Serve along with rice, dip with dosa,idli :)

Arusuvai Friendship surprise and my first perfect Coconut chutney !

Hi friends,

Recently I received the Arusuvai Friendship surprise ingredients from Trupti of "Recipe Center" . She send me two packets along with a handwritten letter (I must say , you have very nice handwriting Trupti :) . The packets were numbered 1 and 2 and she gave a hint about the ingredients. I guessed the number 1 packet, which was Garam Masala. The brighter number two powder packet seemed very familiar when I tasted a pinch of that powder. It had the taste of Garlic and I came to the conclusion that it is similar to the Dry Garlic Chutney powder (in Indian stores they sell it by the name "Thechaa" which me and V buy often). I e-mailed Trupti and she told me the answer
Number 1: Maharashtrian Garam Masala
Number 2: Kandyacha Masala (Goda/Black Masala with Onion and Garlic)


Please click the above link to visit Trupti's blog for the recipe to prepare these. I loved the taste of the number 2 powder, though it exceeded my spicy-meter to the extend that I kept running to the fridge and back to taste the powder again and back to the fridge :D That's what my love for spice does to me :) Trupti writes in her blog that , this powder can be added as a masala in various curries and can also be smeared with oil and had along with chapathi. Guess I didn't add the oil to it the first time I had it just like that ! But I had fun!

Anyways with all this happening, I decided to use these spice powders in various curries. I used it in the following dishes:

1)Chilly Chicken (dry and gravy version)
2)Soyi bhajjilli Ghassi (post in progress)
3)Along with Dosa as a dip (used the Kandyacha Masala smeared in oil) [refer pic in this post]

Now coming to the experimental part with my Preethi mixie:

It was purchased it from Perfect Peninsula and was delivered within few days. I am still following the instructions to clean the Mixie when its used , by using water and soap and running it for few seconds. Its like caring for a baby :) No rough handling , very careful while using it:)

I made the coconut chutney of my dreams with it. It was then V also realized what we were missing all this while with Dosa. Coming to Dosa/Idli, I am now making much better Dosa/Idli batter which ferments better than before and I use the proportion of Rice:Urad as 3:1 .

Here is the coconut chutney recipe (I was an expert in making these chutneys before marriage and now I proudly made it after a long gap) The coconut chutney I like is finely ground grated coconut, thick, very less watery:

Grated coconut: 1 cup
Green Chillies: 3 numbers
Ginger: 2 big slices
Curry leaves: 3-4 leaves
Coriander leaves: 2-3 strands with leaves
Salt as per taste
1 tablespoon chopped onion (optional if you don't like its taste in coconut chutney)

For tampering:

Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Oil: 1 teaspoon



How I made it:

Add the ingredients starting from bottom to top excluding the ingredients for tampering. This is to make coconut grating as the last ingredient going inside the Mixie. Add 1/4 cup water or as required to properly grind the coconut. Grind the ingredients together until it forms a very finely ground chutney.

Heat 1 teaspoon oil and add Mustard seeds, cumin seeds, wait until both splutter and then pour it over the coconut chutney. Serve chutney as dipping along with Dosa, Adai dosa (yes you should try that combination , refer the pic above for that :) ], Idli.

Got a Indian Mixie and joined the Great Cooks Blogroll :)

Hi friends, finally I got what I was eagerly buttering V for all these days, my new Preethi Indian Mixie. I was so happy when the delivery man came to our door with the Mixie, that I greeted him with "Thank You" instead of "Hello":D .......So now I am busy preparing all the chutneys I can find and think of !

I also joined the :"Great Cooks Blogroll" community which is also a growing food blogger's community. You may visit "Simple Daily Recipes" for more information about "Great Cooks Blogroll" .

Homemade Graham Cracker

I was craving for Cheesecakes and I never had it more than once. The new Cheesecake factory which is now come to "Natick Mall" (Now called "Natick Collections") tempts everyone driving through Route 9. But since me and V are now doing some cost cutting, we have been reducing our restaurant visits to almost nil. I decided to search for a good Homemade Graham Cracker recipe for the Cheesecake.

I got this very good link from "BakingSheet" who is posted a simple and eggless Graham Cracker recipe. I followed it with the exception of substituting Molasses with Maple Syrup as I did not have the former.

Here goes the recipe which you can also find at "BakingSheet"

Ingredients:

1/2 cup all-purpose flour
1 3/4 cups whole-wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold butter (if you are using food processor, its easy to use cold butter while combining), else you may use cold Margarine, or a less harder equivalent than cold butter, cut into 1/2 inch cubes
2 tablespoons honey
2 tablespoon Maple Syrup (Molasses)
1/4 cup cold water
1 teaspoon vanilla extract

Sieve together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter to the dry ingredients and mix until it becomes a course texture. Add the honey, Maple Syrup, water, and vanilla. Mix until it forms a firm dough which can hold itself together. Flour a parchment paper, and transfer the dough on it. Roll the dough 1/8-inch thick using a rolling pin (used to rollchapathi). Chill for at least 1 hour, until firm.

Preheat oven to 350F. Take the dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a toothpick, prick several holes in each cracker. Do not prick too much, just 4 rows and 3 columns, or like I have shown above in the pics.
Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan. Yields: 48 crackers. I have yet to prepare the Cheesecake with these Graham Crackers I made. So you expect that soon in my blog :) These are also good to have along with evening tea :) ..on a nice cloudy evening by the window side :)

Tips From "Baking sheet": If you cut the dough through but leave the squares together, you can break them up after they’re baked

Chilli Chicken - Dry version, Gravy version

Its been quiet a long time since I posted any non-vegetarian recipes. I decided to experiment with making Chilli Chicken, the Indian restaurant style, in my style in my kitchen :) .

Though the dry version of Chilli Chicken didnt get that restaurant flavor, I learned a new way to prepare chilli chicken. You can see my other versions of Chilli Chicken here. I am sending this Monthly Mingle- Bollywood Cooking hosted by Meeta of "Whats for Lunch Honey"


Ingredients:
--------------

Perdue Chicken thighs (the ones you get in individual mini packets) : 1 packet (it contains about 2 thighs)

Marinade:

Salt: 4 teaspoons
Soy sauce: 3 tablespoons
Vinegar: 3 tablespoons
Paprika (the not so spicy chilli powder you get in American grocery stores, it gives a fiery red color, but at the same time doesn't make you feel like grabbing the fire extinguisher to your mouth :D ) [(You can substitute it with the usual Indian Chilli powder if you want some fire in your mouth :) ] : 2 tablespoons
Bread crumbs: 2 tablespoons


For the gravy:

-Onion: 1 big
- Capsicum: 1 big: Cut into thin stripes. I used this only for the dry version of Chilli Chicken.
-Tomato puree: 3-4 tablespoons (this too helps to add that fiery red color)
-Green chillies: 6-7 green chillies (you can vary the number according to your needs. I added more of this as this was the only source of the spicy taste when I made as I had used the harmless red paprika :))
-Ginger sliced and cut into very small pieces: 2 tablespoons
-Garlic chopped to very tiny pieces: 3 tablespoons
-Coriander powder: 1 teaspoon
-Turmeric powder: a pinch (avoid if you don't like the color)
- Oil: 1/4 cup

The next ingredient below added the most fierce to the "Chilly" part in the Chilli Chicken :) Its called "Kandyacha Masala" which is a spicy dry chutney made of Onion, Garlic and other ingredients. As Trupti is written in her blog, its used as a spice powder in various curries. It can also be had (by mixing it with little oil) along with Roti, Dosa. You may add it if you want that "Hot" flavor :) I enjoyed it ! I got this powder as a part of "Aruvusai Friendship Chain" from dear blogger friend "Trupti of Recipe Center". She also send me Maharashtrian Garam Masala. Thank you so much Trupti !

-Kandyacha Masala (Maharashtrian Onion-Garlic dry chutney powder) [For the complete recipe details please refer to Trupti's blog : Recipe Center] : 1/2 teaspoon (or as per taste)

How I made :

Cut chicken to bite size pieces. Then marinate it in the marinade. Let it marinate for at least 15-20 minutes, while you prepare the rest of the ingredients for the dry gravy.

For Chilli Chicken (Dry) (as in the above picture):

In a deep pan, heat 1/4 cup oil to high, then lower it to medium. Add Ginger, Garlic, Green Chillis and saute for 30 seconds. Add the Chicken pieces and saute it until it is half cooked. Add Onion and saute until it is quiet soft (1-2 minutes). Then add 1 teaspoon Coriander powder and saute it well with the rest of the ingredients. Add Capscicum. Stir well to combine. Add a pinch of turmeric powder and stir well. Then add the Maharashtrian Garam Masala and the Kandyacha Masala, stir well. Add the Tomato puree and reduce fire to Medium-Low. Stir well until all the ingredients starts to cook. Make sure the Capsicum is fully cooked. Switch off the fire. Serve hot just like that or as a side dish along with Roti, Chapathi, Rice,Idiyappam. Refrigerate the left over and finish it by next day by heating it before using it.



For Chilli Chicken (Gravy):

In a deep pan, heat 1/4 cup oil to high, then lower it to medium. Add Ginger, Garlic, Green Chillies and saute for 30 seconds. Add the Chicken pieces and saute it until it is half cooked. Add Onion and saute until it is quiet soft (1-2 minutes). Then add 1 teaspoon Coriander powder and saute it well with the rest of the ingredients. Add a pinch of turmeric powder and stir well. Then add the Maharashtrian Garam Masala and the Kandyacha Masala, stir well. Add the Tomato puree and reduce fire to Medium-Low. Stir well until all the ingredients starts to cook. Then add 1 - 1.5 cups water, change the fire to high, and stir until the pan ingredients starts to thicken, then lower fire to Medium-Low, simmer for 1 minute.


The result is a thick rich gravy with Chicken.
Serve hot along with Rice, Roti,Idiyappam, Chapathi. Refrigerate the left over and use it by next day by heating it before using it. I had it alongside Idiyappam which is a rocking combination! I have posted the Idiyappam recipe here.

Rasa Vada

I had previously posted about Parippu Vada made with Toor dal. Usually Parippu Vada is made with Channa dal. One popular snack in Kerala is to soak these vadas in hot rasam, allow the vada to soften for a few minutes and have it with a spoon in the same bowl with rasam.

Its been a long time since I had rasa vada. As far as I can remember the last time I had it might have been during my school days. I made these recently when V was working from home.


Ingredients:

For vada
-----------
Channa dal: 1 cup
Green chilli: 2-3 cut into thin round slices
Onion: 1 medium size, chopped up finely
Curry leaves chopped finely (optional)
Ginger: cut into thin small slices- 2 teaspoons
Salt: to taste
Oil: to deep fry the vadas
Water to soak channa dal

Rasam:

Any rasam powder available in Indian grocery stores or -->Make your own: Roast 2 teaspoons of coriander seeds, 1 teaspoon each of cumin seeds, fenugreek seeds (methi) , mustard seeds, whole black pepper, hing (asafoetida), toor dal, 5 dry red chillies together on medium flame for 1 minute. Powder them in a spice grinder.

Water: Enough to soak the vadas
Salt: to taste
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Curry leaves (optional): 2-3 leaves
Dry red chillies: 2
Crushed tomato (optional): 2 tablespoons
Tamarind juice: 1 tablespoon

Method:

For making vada:

Soak the channa dal in enough water for at least 5 hours or until the channa dal can be broken into two by using your nails. Drain all the water after soaking. Grind it into a fine paste without any water (it need not be too fine, a little coarse texture doesn't matter). Mix it with the rest of the ingredients for vada, except oil. Take a small ball and shape it to form a small disc as shown in the pictures. Then deep fry in oil until bubbles reduce in the oil.

For rasam:

Heat sufficient water in a vessel for, add crushed tomato, and rasam powder, tamarind juice . Cook the tomatoes well. You may optionally add some garlic cloves to the rasam. Add salt. Switch off when tomatoes are cooked. Heat a little oil in a tampering vessel, add mustard seeds, cumin seeds, red chillies and wait for mustard seeds to splutter, then add curry leaves and add this tampering to the rasam. Add the vadas to the rasam.

When the vadas are soft, break them using a spoon and have it in the same bowl with rasam.

Coffee maker - Oats kanji

This was something I experimented after watching the "Good Eats" show on Food Network channel. The host was explaining about benefits about Oats and the various ways it can be used. Towards the end of the show he showed a trick of having a nice Oats porridge using the Coffee maker.

He poured the water in the coffee maker . Added the Oats, some milk and a little cinnamon to the mug where the coffee usually dispenses. When the machine was switched on, the hot water cooked the oats and in a few seconds, delicious Oats porridge was ready !

I decided to experiment with just water and Oats and a little salt, because I was not fond of having milk with Oats. It was equally good and healthy !

Pressure cooked Rose Matta rice - Vegetable biriyani

Pressure cooker cooking is one of the fastest, efficient ways to cook a variety of dishes within minutes , whose cooking time otherwise takes a long time. I prepare Biriyani mostly in pressure cooker. The rose matta rice is nutritious than the regular white rice. It is available in most Indian grocery stores. In Kerala you can find this rice used in abundance. I did not have the white rice in stock and wanted to prepare Biriyani for a guest. I experimented with this rice and it turned out equally good.



Ingredients:

Rose Matta rice : 1 cup

Vegetables-Green peas, Corn, Carrot, Cabbage,String Beans, Cauliflower,Capsicum (all vegetables should be chopped to bite size pieces)- 1 cup each

Tomato puree: 3 tablespoons or 1 big tomato crushed

Onion: 1 big cut into thin slices

Ginger and Garlic : 1/4 cup
Green chilli: 4 nos , slit vertically

Coriander powder: 1/2 teaspoon
Garam masala (or Biriyani powder) : 1 teaspoon

Oil/Butter: To saute the vegetables
Salt : to taste
Water : To cook the biriyani in pressure cooker




Method:

Heat pressure cooker on high heat. Add oil/butter to saute the vegetables. Add ginger, garlic, green chilli and saute for a few seconds, then add onions and fry until translucent and soft. Then add the veggies together and saute until the veggies soften a little. Add the spices (coriander and garam masala) and salt and mix thoroughly. Then add tomato puree, and mix until the whole masala along with veggies is half cooked. Then add the raw rice and mix it with the masala. Add water enough to cook the biriyani. The rose matta rice takes a long time to cook in Rice cookers, but in pressure cooker it just takes 3 whistles (approx 10-15 minutes). Add water just about an inch to cover the biriyani. Cover the pressure cooker with the lid and whistle and let it cook for 3 whistles. Allow the cooker to stand until all the steam goes from the whistle. Do not try to lift the whistle to make the process faster. Serve hot along with cool onion raita. Left over can be refrigerated and heated the next day.