PINEAPPLE PACHADI

Pineapples are sweet, juicy, delicious and most popular tropical fruits found in the world. They are packed with vitamins and minerals and are good for bones and gums.

Pineapple pachadi is a part of traditional kerala sadhya. It is easy to prepare. Coconut and curd are the other main ingredients used in making pachadi.

INGREDIENTS

Pineapple cut in small cubes 2 cups
Turmeric 1/2 tsp
Salt to taste

FOR WET GRINDING
Thick curd/ yoghurt 1/2 cup
Coconut 1/2 cup
Mustard seeds 1/2 tsp
Green chilly 2 no.s

FOR SEASONING
Mustard seeds 1/2 tsp
Oil 2 tsp
Red chilly broken 1 no.
Curry leaf 1sprig

METHOD

Peel the pineapple and cut in small cubes.  Cook the  pineapples in very little water till they turn very soft. Add turmeric and salt.

Add the ground mixture and cook in low flame for 3 to 4 minutes. Turn off the heat.

Heat oil in another pan add mustard seeds, curry leaves, chilly and once the mustard splutters add to the pineapple gravy.

Serve with hot steamed rice/ roti/ flatbreads.

ADIPOLLI PALAKKAD AVIAL

INGREDIENTS

Beans cut 2 inch long               1 cup
Carrot cut 2 " long                    1 cup
Drumstick cut 2 " long            1
White pumpkin cut 2"long   1 cup
Yam cut 2 "long                         1 cup
Broad beans ,cut 2 "long       1 cup
Mango cut 2"long                    1 cup
Bitter gaurd  cut 2"long        1/2 cup
Curry leaves
Coconut oil                                1 tbsp
Turmeric                                    1/2tsp
Salt to taste

FOR GRINDING

Jeera                      2tsp
Coconut                1 cup
Green chillies     3no,s
Curd                      1 cup

METHOD
Grind coconut, cumin seeds and green chillies to a nice paste and keep it aside.

Take a vessel add all the vegetables, add water enough to cook the vegetables and cook till they are tender . Then add salt and the ground coconut and boil for 10 minutes .Add the beaten curd and simmer for some time and pour it into a serving dish.

Add coconut oil and curry leaves.

This dish is very popular in kerala and tamil nadu. It is a mixed vegetable dish and is served during festivals and feasts. Roti(indian bread) and avail go well together , can have with rice too.

MUSHROOM MASALA CURRY

Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.Button mushroom is the most common variety of mushroom consumed all over the world.The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food product.

Consuming  mushrooms helps in preventing heart disease and cancer, boosts immune system, it includes rich amount of Vitamin D and potassium.

This recipe is easy, healthy and very delicious. I have used stone flower/kalpasi/pattar ka phool. It is an exotic spice of Tamil nadu and used in Chettinad cuisine. It releases a fragrant aroma  when tempered in hot oil for curries and gravies. In this recipe mushrooms are cooked in onion- tomato-garlic puree with Indian spices on slow fire.

INGREDIENTS

Mushroom     200 gm
Onion big.       1
Tomato big     2
Garlic               5-6

Cinnamon       1
Cloves              2
Coriander powder 1 tsp
Kalpasi             1
Chilli powder as required
Turmeric powder 1/4 tsp

Coriander leaves  chopped
Oil                      4 tsp
Salt to taste

METHOD

Wash and clean the mushroom nicely, chop it and keep aside. Chop onion and tomatoes roughly.

Heat 2 tsp oil, in  a deep pan/kadai add onions and garlic and saute till it turns slightly golden in colour, add coriander powder and saute till the raw smell disappears or for a minute or two.

Add the tomatoes and saute till it becomes soft.  Turn off the heat, let it cool down. Blend it in a blender to a fine paste.

Heat 2 tsp oil in a deep pan/kadai. When oil becomes very hot add kalpasi, let it release its flavour then add  Cinnamon and cloves on low heat. Take out the kalasi and discard it.

Add the chopped mushrooms and sauté it for two minutes on low heat so that it incorporates well with the spices. Add chilli powder and turmeric and mix well. Add the ground paste and mix it well. Add 1 to 1 1/2 tea cup water and cover and cook on low heat till mushrooms are done.

Garnish with coriander leaves. Serve hot with rice/roti.

CHETTINAD CHICKEN

First time when I tasted chettinad chicken I was blown away by the delicious taste. But after trying out this recipe several times I did not get the right taste. I was very sure that I was missing out some important ingredient. Ultimately from my friend Uma I learnt this recipe and came to know about the missing ingredient which is known as 'kalpasi' or 'black stone flower'.

Kalpasi/patter ke phool/black stone flower is a spice used in India. It does not have any shape or smell but when tempered in hot oil for curries and gravies it gives out a strong aroma.

INGREDIENTS

Chicken medium pieces                                             1/2 kilo
Onion big finely chopped                                           1
Shallot finely chopped                                                6-7
Tomatoes finely chopped                                           2
Garlic cloves                                                                 5-6
Ginger                                                                            2 inch piece
Kalpasi /stone flower.                                                2-3
Coconut                                                                         1/2 tea cup
Coriander leaves finely chopped                             2 tbsp
Refined oil                                                                    1 -2 tbsp as required
Salt to taste

FOR DRY GRIND

Dry red chillies                          4-6 according to taste
Pepper corns                              2 tsp
Coriander seeds                        2 tbsp
Fennel seeds                              1 tsp
Cumin seeds                              1 tsp
Star anise                                    1/2
Poppy seeds                                2 tsp
Cinnamon                                   2 inch
Cloves                                          4-5
Fenugreek                                   1/4 tsp

METHOD

In a thick bottomed pan/kadai on low to medium heat add coriander seeds and saute for a minute. Add all the other ingredients for dry grind and saute for a minute. Turn off the fire. Take out the ingredients on to a plate and let it cool.

Heat the same kadai add coconut and dry roast till it becomes golden colour. Turn off the heat. After it cools down dry grind  roasted coconut with the above ingredients into fine powder and keep it aside.

Take the same kadai heat 2 tsp of refined oil. Add the finely chopped onion and shallots and saute till it becomes golden brown. Turn off the heat. Blend it in a blender after it cools down.

Blend the tomatoes into puree separately. Keep it aside.

In a mortar and pestle grind the ginger and garlic into  a fine paste. Keep it aside.

Heat a skillet/ kadai heat 1- 2 tbsp of refined oil and add the kalpasi, saute for half a minute on medium to heat. Add onion paste saute for a minute. Add turmeric powder and saute for a second. Add the tomato puree, chicken, ginger garlic paste, salt and dry ground masala. Add two tea cups of water and cover and cook for half an hour on low heat or until chicken is cooked (marinate the chicken for two hours before cooking). Stir once in a way  it should  not stick at the bottom and get burnt. The consistency of the gravy is thick.

When the chicken is done turn off the heat. Garnish with coriander leaves.

Serve with rice/Indian flat bread/bread.

FISH CURRY

Fish is a high protein and low fat food. Oily fish is high in omega- 3  fatty acids or "good" fats and low in "bad" fats.

This is my version of fish curry. In this recipe i have shallow fried the fish and added it in a thick sauce of fried onion- garlic -tomato-cumin paste and coconut milk.

INGREDIENTS

FOR MARINATION

Seer fish                 225gm
Turmeric                1 tsp
Garlic                      5-6
Ginger                     2 inch
Vinegar/lemon       2 tsp
Salt to taste

FOR WET GRIND

Onion medium             1
Tomato big                    2
Garlic                             4-5
Cumin seeds                 1 tsp
Fenugreek seeds          1/4 tsp

OTHER INGREDIENTS

Fresh coconut milk               3/4  tea cup
Chilli powder                          1-2 tsp
Olive oil for shallow fry        1/4 tea cup
Sesame oil/gingly oil              1 tbsp

METHOD

Marinate the seer fish with ginger-garlic paste, salt, vinegar/lemon juice and turmeric for 1- 2 hour or overnight.

Heat 2 tsp sesame oil/ gingly oil in a frying pan. Add the cumin seeds and fenugreek seeds, when cumin puffs up add the onions and saute till onions turn golden colour. Add tomatoes and garlic and saute on low heat till the tomatoes become mushy. Turn off the fire. Let it cool down. Blend the ingredients into a nice paste.

Take 1 tea cup fresh coconut add 1/4 tea cup water. Blend nicely in a blender. In a muslin cloth or stainer squeeze out the coconut milk. Keep it aside. 

  

Heat olive oil in a frying pan. Add the fish and on low to medium heat cook the fish on  both sides. I have covered and cooked the fish on both sides for 3-4 minutes. Turn off  the heat.

 

In a frying pan add 1 tsp sesame oil. Add the onion tomato paste, chilli powder and  cook on low heat for 4-5 minutes or until sauce is semi thick. Add the coconut milk ( 1  tea cup) and salt. Stir nicely. If the sauce/gravy is very thick add 1/2 tea cup water.  Check for salt. Add the cooked fish pieces and cook on low heat for 3-4 minutes. Turn  off the heat.

Serve hot with steamed rice/bread.

POTATO MASALA

Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and  low in calories.

This recipe is a great accompaniment with South Indian breakfast/ bread. Potatoes are cooked in fried onion, chilli, coriander and coconut paste. Garlic, ginger, cinnamon and pepper enhances the  flavour of the gravy and gives it a great taste.

INGREDIENTS

Potato finely chopped                       1
Shallots finely chopped                    5-6
Garlic                                                    3-4
Ginger                                                  1 inch piece
Cinnamon powder                            1/2 tsp
Coriander leaves finely chopped   1 tbsp
Refined oil.                                          2 tsp
Salt to taste

FOR WET GRIND

Coriander powder        2 tsp
Coconut                           1/2 tea cup
Shallots                            4-5
Red dry chillies              2-3
OR pepper powder        1 tsp
Sunflower oil                  2 tsp

METHOD

Heat 2 tsp oil in a skillet/kadhai add dry red chillies and shallots and fry till shallots turn golden brown in colour. Add coriander powder and fry for two seconds on low heat. Add grated coconut and fry till it becomes brown for 2-3 miinutes in low heat. Turn off the heat. Let it cool down. Add little water and blend in a blender into a smooth paste. Keep it aside.

Smash ginger and garlic in a mortar and pestle to a fine paste. Keep it aside.

Take the same kadhai heat 2 tsp oil add finely chopped shallots saute till they turn golden colour add potatoes and saute for a minute on medium heat. Add 1 and 1/2 tea cup water, ginger garlic paste and salt. Cover and cook on low  flame till the potatoes are cooked.

Add the ground masala and cook for 2 minutes on medium heat.

Add cinnamon powder and pepper powder ( if you are not adding red dry chillies) and turn off the heat.

When the potatoes are cooked add the ground paste, ginger garlic paste and salt . Add 1 tea cup water. When it comes to boil add cinnamon powder and coriander leaves and turn off the fire.

Serve with idli/dosa/idiyappam.

CAULIFLOWER CURRY

Cauliflower has lot of health benefits. Combined with turmeric it helps to fight cancer, it helps in protecting the lining of the stomach. It is anti inflammatory, it is rich in vitamins,  protein, folate, magnese and minerals.

The recipe given below is an accompaniment taken with south Indian breakfast. Cauliflower is cooked in a fried paste consisting of onion, coriander powder and coconut.

INGREDIENTS

Cauliflower                   1 tea cup
Ginger                            2 inch
Onion medium            1/2
Curry leaves                 1 sprig
Turmeric powder        1/4 tsp
Refined/Coconut oil     
Salt to taste

FOR WET GRIND

Dry red chilly                2-3 as required
Fresh Coconut               1/2 tea cup
Onion chopped             1
Coriander powder       1 tbsp

METHOD

Wash and chop the cauliflower, onion and ginger in small pieces,

In a kadhai/ frying pan heat 2 tsp oil. Add dry red chillies and onion, saute on medium heat till onion changes colour.

Add coriander powder and saute on low heat till the raw smell disappears. Don't burn it. Add coconut and saute till coconut becomes golden brown.

Turn off the heat and take out the contents on to a plate. Let it cool down.

Blend it in a blender adding 1/2 teacup water into a smooth paste. Keep it aside.

Take the same kadhai heat 1 tbsp oil add onions, curry leaves, ginger and saute till onions become golden brown. Add cauliflower, salt and turmeric and saute for a minute. Add 2 tea cup water, cover and cook till cauliflower is done.

Add the ground paste and on low heat cook for 5-8 minutes. The consistency of the gravy is thin, so you can add water as required.

Serve as a side dish with idli/dosa/iddiappam/APPAM/flat bread. 

HEALTHY MATTAR PANEER

Mattar means peas in India. Peas are free of cholesterol and low in sodium and fats. It is an antioxidant and packed with minerals and vitamins. It helps to lose weight, good for heart and bones, prevents aging, cancer and constipation.

Mattar Paneer is a delicious North Indian vegetarian dish. It is a combination of Paneer/cottage cheese and fresh green peas in a mild spicy onion tomato based gravy. Cashew paste makes it rich and creamy.

This dish is easy to make and goes well with Indian bread or rice.  To make the dish healthy whole masala and less butter/ ghee is added. Whole masala adds flavour and taste to the dish. Kasuri methi or dried fenugreek leaves are finally added to give good flavour to the dish.  Home grown fresh juicy tomatoes are added, which makes the dish tangy and sweet.

INGREDIENTS

Fresh Peas                 3/4 teacup
Paneer                       made from 1/2 L milk
Kasuri methi              2 tsp
Cinnamon                  1" stick
Cloves                           3
Cardamom                 2
Bayleaf                        1
Butter/ghee/oil          1-2 tbsp
Salt to taste

FOR WET GRIND

Onion big                      1
Tomatoes medium      3
Garlic                             4-5
Green chilies                1-2
cashew nuts                  1/2 teacup
Oil                                   2 tsp

METHOD

Soak the cashew nuts in water for half an hour. Blend it into a smooth paste.

To make cottage cheese/ Paneer you can follow this article step by step

http://ahaaafood.com/cottage-cheese/

Coat a non stick pan with a tsp of her/ghee/oil and shallow fry the Paneer/cottage cheese till the sides are golden brown. Keep it aside.

Heat a frying pan add a 2 tsp oil. Add onion, chillies and garlic, saute till onion changes colour. Add tomatoes and cook till they are soft. Cool it and blend in a blender. Keep the puree aside.

Heat a deep frying pan/kadhai add 1 tbsp butter/ghee , on low heat add cardamom, cinnamon, cloves and bay leaf.

Add the puree, cover and cook on low heat for 10- 12 minutes stirring occasionally.

After 10- 12 minutes the gravy will reduce.

Add the fresh peas, paneer, cashew paste and water as required (almost 2 teacups) and cook for 5 -7 minutes on low heat.

Finally add kasuri methi, mix well and turn off the heat.

Serve with Indian bread/ jeera rice.

CHAKKA MASALA CURRY

Jackfruit is a healthy fruit with no fat but high energy. It contains high amount of nutrients, is an antioxidant and good for eye sight. It strengthens immune function and protects from flu, cold and infections. Diabetic people can enjoy this fruit making sure to add some physical activity.

INGREDIENTS

• Raw jackfruit/chakka      1-2 cups
• Turmeric                            1/2 tsp
• Garam masala powder    1 tsp
• Coconut oil                         1 tbsp
• Salt to taste
FOR WET GRIND
• Shallots                     3-4
• Onion medium        1
• Cumin seeds             1 tsp
• Coconut grated        2 tbsp
• Garlic                         3-4
• Coriander powder  2 tsp
• Red dry chill            2-4
METHOD
Heat coconut oil in a deep frying pan on medium heat , add dry red chillies, cumin seeds and roughly cut shallots and onions.
Saute till onion turns golden brown. Add coriander powder and saute for a minute,don't burn it. Add freshly grated coconut and on low heat sauté till coconut also turns golden brown. Turn off the fire. Add garlic to it. Let it cool down.
Add little water and blend it in a blender into a smooth paste. Keep the masala aside.


Take a small pressure cooker, add chopped raw jack fruit, chopped tomato, turmeric powder, garam masala powder, masala(ground paste), required salt and enough water to boil the jackfruit. Close the lid and pressure cook for 3-4 whistles or until the jackfruit is cooked.



Serve as an accompaniment with idli/dosa/iddiyappam/rice.

NAVRATNA KORMA

Navratna means ' nine jewels' and refers to the number of vegetables, fruits and nuts, paneer/cottage cheese in the the dish. This delicious dish originated in south Asia or central Asia which can be made with yogurt, cream, nut and seed paste.

In this recipe vegetables, cottage cheese and fruits are cooked in  a rich sauce made from cashew paste and yogurt.  Indian spices give a very good  flavour and taste to this dish. Finally it is garnished with nuts and cilantro. If milk and cream  is added to Pineapple, milk will curdle, so I have used yogurt/curd.

 INGREDIENTS

VEGETABLES AND FRUITS

 Carrot chopped                               1
Peas shelled                                     1/2 cup
Cauliflower florets                         1 cup
Potato ( medium)                            1
Onion chopped                                1
Green chillies                                   1-3
Beans chopped                                1/2 cup
Pineapple chopped                         1 cup
Purple grapes                                   1/2 cup
Cottage cheese/Paneer chopped   1/2 cup
Garlic ginger paste                           2 tsp

SPICES

Turmeric powder                             1 tsp
Garam masala powder ( cinnamon stick, mace, cloves,nutmeg,cardamom, jeera, fennel, coriander seeds all lightly roasted and ground to a fine powder)              2 tsp
Chilli powder.                                    1-2 tsp
Coriander powder                            2 tsp
Bay leaf                                                 1Ghee/clarified butter                     1-2 tbspFOR THE PASTEPoppy seeds            2 tsp
Cashewnuts            1/2 cup
Curd/yogurt            1 cup

FOR GARNISHING

Coriander leaves
Tomato deseeded,chopped.  1
Cashew nuts
Raisins
Walnuts
Almonds

METHOD

 

Soak poppy seeds and cashew nuts in half cup water for half an hour. Blend it into a smooth paste.

Boil all the vegetables ( carrot, cauliflower, beans, potato, peas, pineapple) and keep it aside.

Heat a deep frying pan add 1 tsp ghee fry the cashew and raisins. Keep it aside.

 

In the same frying pan fry the Paneer pieces and keep aside.

In the same frying pan heat 1 tbsp ghee and add the chopped onions and bay leaf.. Saute till onions become slightly golden in colour. Add ginger garlic paste and chillies. Saute till garlic smell disappears.

Lower the flame and add turmeric, coriander powder, chilli powder and garam masala. Saute for few second. Do not burn it.

 Add the bolied vegetables, purple grapes and mix well with the masala. Season with salt. Add paneer pieces.

 

On low heat add the ground paste let it simmer and cook for 2-3  minutes. Beat and add the curd/ yogurt. Depending on what consistency you want the gravy add the required quantity of water. Cover and cook for 5-8 minutes.

Place the navratna korma in a dish. Garnish with coriander leaves, raisins, walnuts, almonds, tomatoes and cashews. Serve with rice/ Indian bread.

FISH CURRY

Fish is a high protein and low fat food. Oily fish is high in omega- 3  fatty acids or "good" fats and low in "bad" fats.

This is my version of fish curry. In this recipe i have shallow fried the fish and added it in a thick sauce of fried onion- garlic -tomato-cumin paste and coconut milk.

INGREDIENTS

FOR MARINATION

Seer fish                 225gm
Turmeric                1 tsp
Garlic                      5-6
Ginger                     2 inch
Vinegar/lemon       2 tsp
Salt to taste

FOR WET GRIND

Onion medium             1
Tomato big                    2
Garlic                             4-5
Cumin seeds                 1 tsp
Fenugreek seeds          1/4 tsp

OTHER INGREDIENTS

Fresh coconut milk               3/4  tea cup
Chilli powder                          1-2 tsp
Olive oil for shallow fry        1/4 tea cup
Sesame oil/gingly oil              1 tbsp

METHOD

Marinate the seer fish with ginger-garlic paste, salt, vinegar/lemon juice and turmeric for 1- 2 hour or overnight.

Heat 2 tsp sesame oil/ gingly oil in a frying pan. Add the cumin seeds and fenugreek seeds, when cumin puffs up add the onions and saute till onions turn golden colour. Add tomatoes and garlic and saute on low heat till the tomatoes become mushy. Turn off the fire. Let it cool down. Blend the ingredients into a nice paste.

Take 1 tea cup fresh coconut add 1/4 tea cup water. Blend nicely in a blender. In a muslin cloth or stainer squeeze out the coconut milk. Keep it aside.

Heat olive oil in a frying pan. Add the fish and on low to medium heat cook the fish on both sides. I have covered and cooked the fish on both sides for 3-4 minutes. Turn off the heat.

 In a  frying pan add 1 tsp sesame oil. Add the onion tomato paste, chilli powder and cook on low heat for 4-5 minutes or until sauce is semi thick. Add the coconut milk ( 1 tea cup) and salt. Stir nicely. If the sauce/gravy is very thick add 1/2 tea cup water. Check for salt. Add the cooked fish pieces and cook on low heat for 3-4 minutes. Turn off the heat.

 Serve hot with steamed rice/bread.

Note: pepper can be used instead of chilli powder.

POTATO MASALA

Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and  low in calories.

This recipe is a great accompaniment with South Indian breakfast/ bread. Potatoes are cooked in fried onion, chilli, coriander and coconut paste. Garlic, ginger, cinnamon and pepper enhances the  flavour of the gravy and gives it a great taste.

INGREDIENTS

Potato finely chopped                       1
Shallots finely chopped                    5-6
Garlic                                                    3-4
Ginger                                                  1 inch piece
Cinnamon powder                            1/2 tsp
Coriander leaves finely chopped   1 tbsp
Refined oil.                                          2 tsp
Salt to taste

FOR WET GRIND

Coriander powder        2 tsp
Coconut                           1/2 tea cup
Shallots                            4-5
Red dry chillies              2-3
OR pepper powder        1 tsp
Sunflower oil                  2 tsp

METHOD

Heat 2 tsp oil in a skillet/kadhai add dry red chillies and shallots and fry till shallots turn golden brown in colour. Add coriander powder and fry for two seconds on low heat. Add grated coconut and fry till it becomes brown for 2-3 miinutes in low heat. Turn off the heat. Let it cool down. Add little water and blend in a blender into a smooth paste. Keep it aside.

Smash ginger and garlic in a mortar and pestle to a fine paste. Keep it aside.

Take the same kadhai heat 2 tsp oil add finely chopped shallots saute till they turn golden colour add potatoes and saute for a minute on medium heat. Add 1 and 1/2 tea cup water, ginger garlic paste and salt. Cover and cook on low  flame till the potatoes are cooked.

Add the ground masala and cook for 2 minutes on medium heat.

Add cinnamon powder and pepper powder ( if you are not adding red dry chillies) and turn off the heat.

When the potatoes are cooked add the ground paste, ginger garlic paste and salt . Add 1 tea cup water. When it comes to boil add cinnamon powder and coriander leaves and turn off the fire.

Serve with idli/dosa/idiyappam.