Onion chutney using coconut oil

Onion chutney:

chop around 25 pearl onions. Heat COCONUT OIL & add the onions. Fry till they start browning. add req salt & chilly pwd & switch off flame immediately. mix well,let cool & grind to a paste.

Heat a tsp of CCONUT oil again. splutter mustard & then add a dry red chilly & a few curry leaves. Add in the ground paste & fry again for a min or two. Serve with dosai/wheat dosai. Tastes yum. The use of coconut oil makes a lot of diff to this chutney. So never every try using any other oil.

Try it & let me know how u guys liked this no fuss chutney...

SEEM PAAL using milk powder

Its difficult to get seem paal nowadays.
This is my version of imitation seem paal.
Try it once , you will enjoy it.


SEEM PAAL

Ingredients:
250 grms full cream powdered milk
1 litre warm water
150 grms sugar ( more if you like )
15 ml vinegar (more or less till the milk curdles)
1 pandan leaf ( pandanus leaf) tied in a knot


Method:
Mix the milk in the water.Add the sugar
Also add the pandan leaf.
Put the pot with the milk on fire and let it boil.
While it is boiling vigorously, add the vinegar slowly.
The milk will curdle.
You can see the milk solids and the whey.
You can serve it warm or chilled.


If you do not have pandan leaf, just add a drop of vanilla essence.

Veges In Sweet Sour Sauce

Here is a typical Kerala dish.

Veges In Sweet Sour Sauce

Ingredients:
cup plantains cubed
cup cucumber cubed
cup yam cubed
Salt to taste
tsp tumeric powder
1 tsp tamarind concentrate
1 tbs brown sugar
1 tbs urad dal toasted till light brown
6 dried chillies also toasted
cup fresh grated coconut

For Seasoning:
1 tbs coconut oil
tsp mustard seeds
1 dried chillie cut into pieces
1 sprig curry leaves

Method:
Place the cubed vegetables in a pot, pour just enough water
To cover them. Sprinkle on salt and tumeric and simmer over
Medium heat. After 5 minutes add tamarind dissolved in a
Cup of water, and brown sugar and simmer for another 5 minutes.

In a blender grind the urad dal, dry chillies and the coconut
Using just enough water to make a thick smooth paste.
Combine the ground coconut mixture and the cooked vegetables
And simmer for another 5 minutes. Remove from stove.

Heat oil in a pan and add the mustard seeds. When the seeds splutter
Add in the dry chillies and curry leaves. Pour this over the cooked
Vegetables. Serve hot with rice.

BBQ STING RAY SAMBAL

]BBQ STING RAY SAMBAL

Ingredients:
1½-2 lb whole Stingray or Pomfret fish cleaned
1½ tsp palm sugar or dark brown sugar
salt
juice of 1 lemon
2 tbsp vegetable oil
1 tbsp tamarind paste
1 cup warm water
a large piece of banana leaf [Substitute: aluminum foil]
2-4 toothpicks, soaked in water
3-4 fresh kalamansi limes, cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
1 onion, sliced, for garnish [optional]
A few sprigs fresh coriander leaves [cilantro], for garnish [optional]
8 shallots, peeled
4 garlic, peeled
1 inch fresh ginger, peeled
2 stalks lemongrass, tender ends only
4-6 dried chilies, softened in hot water
1½ tsp belacan, [dried shrimp paste] or Anchovy Extract Powder
3 tbsp or to taste, chili paste

Method:
Rub stingray with lemon juice and salt, set aside for 10 mins
2) In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside
3) Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste
4) Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins
5) Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly
6) Remove from heat, allow sauce to cool
7) Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil
8) Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish
9) Fold the banana leaf into a packet, secure with toothpicks
10) Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once
11) Garnish with sliced onions, coriander leaves and lime wedges
12) Serve hot with steamed rice or a fresh salad

PUMPKIN PAYASAM

I am posting a sweet dish of Kerala.
This happen to be my grandma's favourite.
Enjoy.



PUMPKIN PAYASAM

Ingredients
2 cups ripe pumpkin,cooked and mashed well, without lumps (like puree ).
300 grms grated jaggery more or less to your taste
25 grms fried raisins
25 grms fried cashew nuts
2 tbs honey
1 tsp cardamon powder
4 cups thin milk or more and 1 cup thick milk from 1 big coconut
2 tbs ghee
salt a pinch

Method:
Add a cup of water in jaggery and prepare a syrup.
In a pot, add the syrup ,thin milk and the mashed pumpkin and bring to boiling point
Reduce the heat, add the honey and ghee and cook till thick.
Add thick milk,cardamon powder and boil again once.
Serve decorated with fried raisins and cashew nuts.

Note: Reduce or increase the thin coconut milk,
According to the thickness of payasam want.

Ipoh Hor Fun with Chili Soy Sauce

This is Superspiczy’s Ipoh Hor Fun

Ingredients:
½ a chicken
1 inch piece of ginger smashed
1 onion cut into quarters
4 garlic smashed
10 pepper corns crushed
Salt to taste

To Make Chicken Broth:

Wash the chicken and put it into a big pot.
Add enough water to cover the chicken.
Bring to a vigorous boil, low the flame and simmer for 15 minutes.
Remove the pot, and leave it to rest for about 30 minutes.
See that the pot is tightly covered.
Now remove the chicken, pull off the skin and discard it.
Now pull meat off the breast and thigh into thick strips.
Cover and keep aside.
Now add the bones and what ever meat is left in the pot.
Add in the ginger, onion, garlic, peppercorns and salt.
Add little water if your broth is very little.
Simmer for 1 hour to make the broth.
Then strain through fine wire mesh sieve.
Taste and season well. Keep aside.

Garnishes:
300 grms fresh rice flat noodles (kuih teow)
100 grms fresh prawns cleaned and steamed
200 grms bok choy or choy sum
1 stalk scallions chopped

Wash lightly the noodles in warm water drain.
Blanch the bak choy and cut into 2 inch pieces


Chili Soy Sauce:
6 Thai bird chillies sliced thinly
¼ cup soy sauce
¼ tsp sesame oil

Combine soy sauce, sesame oil and chillies,
Spoon mixture into individual small plates for each person.


To Assemble:

Bring the seasoned broth to a near boil.
Put little of the rice noodle into a bowl.
Top noodles with chicken meat, prawns and bok choy.
Pour about 1 ½ cups of the broth into the bowl.
Sprinkle little scallions on the bowl.
Serve with the small plate of the chilli soy sauce.
This sauce is used for dipping the chicken pieces.
You can also add it to your soup.

Note: Since I cannot cook this soup, I only made the
Chilli soy sauce.

CHIROTTI / Badam Puri with Badam Milk

CHIROTTI

Ingredients:
1 cup all purpose flour
2 tsp rice flour
2 tsp fine sooji
1 ½ tbs ghee
Little salt.

For paste:
1 ths ghee
1 tbs rice flour

For seasoning
½ cup castor sugar
½ tsp cardamom powder

Oil for frying

Method:
Mix flours, sooji, ghee and salt.
Add enough water to make it into a dough.
The dough should be soft and tight.
Keep the dough aside for about an hour.

Mix the ghee and flour to make a paste, keep aside.

Mix the sugar and cardamom powder and keep aside.

Roll out the dough into about 7 small chappatis.
On the first chappati apply little of the paste all over the chappati.
Keep the next chappati on the first one
Keep the second chappati slightly down, it should not cover the first one. Repeat the procedure to stack up all the 7 chappatis.

Roll the resulting chappati into a log. Let it sit in the fridge for about 20 minutes.
Now cut this log laterally so that you get little circles of dough with little spirals inside. Now roll out the little circles gently.
Heat the oil and deep fry the circles until golden brown on medium heat. Remove and sprinkle the sugar cardamom mixture.
Let it cool well before storing in a air tight container.

Note: I have friends who eat this chirotti with hot badam milk.

To make the badam milk:
20 badams
1/2 litre milk

Method:
soak the badam for about an hour.
remove the skin and grind to a paste.
add the paste to the milk and boil to a thick consistency.
serve the chirotti with the hot milk.


Selvi says: we call the above receipe as badam puri. procedure is the same, but after frying it, we make a sugar , dip all the puris one by one and keep it for some time and it is ready to serve.