Catholic style Malabar spinach and black eyed Peas curry

Lunch served with mangalore catholic style curry Basale Kajipu

Malabar spinach and black eyed Peas (Lobia/ chawli) curry…

I usually make Malabar spinach curry using our household konkani recipes and never tried anything else…

I came across this catholic preparation from a friend and immediately gave it a try as it was time to pluck my home grown Malabar spinach 😅

This curry best paired with boiled rice or steamed rice or also can be served with dosa’s or chapati

I enjoyed this with rice and papad 👌

How to make this ⤵️

INGREDIENTS

•1 bunch malabar spinach with stalks
•3/4 cup Lobia (soaked overnight and pressure cook till soft)
Salt
Water

▶️ For making Masala

•3 short red chilles
•2 long red chilles
•1/4 tsp mustard seeds
•1/2 tsp cumin seeds
•1 tsp coriander seeds
•5 pepper corns
•1 small onion
•3 flakes Garlic (with skin)
•1 cup grated coconut
•Small piece of tamarind

▶️Tempering

•2 tbsp Oil
•6 flakes crushed garlic

➡️ Dry roast the spices including onion garlic and coconut one after the other, cool and  grind it to smooth paste (dry roast on low heat don’t burn)

➡️ Boil malabar spinach stalks and leaves and boil well till stalks are cooked add cooked lobia, ground masala and water as req, give a good boil, add salt as to taste

➡️ Simmer for 5 minutes and switch off flame

➡️ Finally add tempering of oil and crushed garlic , close lid and let it sit for 10 min

➡️ Enjoy this with rice or also can be paired with dosa or chapatis

NOTES

This ground masala can be used with lots of other variations like sprouted green gram and potato, black Chana and yam, malabar spinach and prawns, Madras cucumber and Lobia any mentioned combo curry can be prepared

 

Instant Idiyappam or Shevai or String hoppers

Traditional preparation of idiappam is very tedious and a long process and kids don’t like it much so i have literally stopped making it at home but I and my hubby love and enjoy this dish very much 😋 I drool when I come across it or see when anyone post it in food sites😀

These days it’s very rare that anyone makes it home due to work involved, even a rare sight in hotels or restaurants where they used to serve earlier 🤔

Here I am with a recipe which is easy and an instant way to make it 😋 ….

I came across this recipe from a friend of mine where Idiyappam is prepared with leftover rice. Yes u heard it correct idiyappam with cooked rice.. Tastes great and can be enjoyed anytime anyday 😍

There is no proper measurement here in the recipe, the rice flour added here depends on the stickiness of cooked rice paste, Once u get a dough then done✔️

I enjoyed this with coconut Jaggery milk the combo is heavenly 😋… you can enjoy this with stew , chicken curry or with pickle or Sambhar to

Recipe

1 cup Soft cooked rice (red or Sona masoori)

Rice flour (as req)

1 tbsp Salt

Oil

METHOD

Grind leftover rice (soft cooked rice is preferred) without adding water to a fine paste, add rice flour and salt as required add a tbsp of oil

Knead it to a smooth and a firm dough.

The dough should not stick to your hands.

Grease chakuli maker use fine Shev plate and fill it with dough and press this in portions on greased idli plates or on a greased thali

Steam cook for 5 minutes or till done .

And here is your jhatpat and tasty Idiyappamready in minutes.

Recipe for Coconut Jaggery milk

1 cup Coconut grated

Jaggery as per sweetness

A pinch salt

3 pods cardamom

Grind everything using 1 cup water and take it’s extract using strainer, again add this to mixer and grind with 1/2 cup more water and blend and take out its milk now sweet coconut milk is ready to enjoy

 

Murugan Style chutney or Tomato chutney without coconut

Murugan Style Tomato chutney

This chutney is famous in Tamilnadu which is served with famous Murugan idli

Recipe is as follows

INGREDIENTS

•1 tbsp Urd dal
•1 tbsp Chana dal
•5 flakes Garlic peeled
•Small piece ginger
•3 green chilles
•4-5 dry red chilles
•2 chopped tomatoes
•Asafoetida
•Salt
•Small piece tamarind
•2 bunch coriander leaves chopped (I used 1 bunch so the variation in chutney colour, red is more dominating)
•1 tbsp oil

For seasoning
•Oil
•Mustard
•Urad dal
•Curry leaves

METHOD

▪︎Heat pan add oil add urad dal, chanadal fry awhile till they slitly change in their colour add garlic, ginger, green chilles and red chilles fry well add tomatoes, salt fry till tomatoes turn soft and mushy add tamarind and coriander leaves fry till they wilt
▪︎Cool and grind coarse using little water, this chutney is served thick in consistency (I have ground to fine as per our preference)
▪︎And give seasoning with above ingredients mentioned
▪︎ this goes well with dosa or idli

•Here I served Chutney with soft Kushboo Idli for recipe check my previous post

#muruganidlichutney #kushbooidli #recipefortheday #breakfastseries #homecooked #chutneyrecipe #nococonutchutney #tomatochutney

 

Soft Kushboo Idli and Murugan chutney

#homemadeishappiness
These idlis are very soft, spongy and white in colour..its very famous in Tamilnadu, they prepare this using wet cotton cloths inside the moulds which yield bigger idli (I have used our regular method) idlis turn really soft and spongy doesn’t stick to mould, the recipe is quite different from our regular idli recipe and even the texture of idli is different… this idli taste similar to that of yeast idli or what we call sannas (catholic style idli)

Recipe is as follows

INGREDIENTS
▪︎1 cup whole urad dal (black gram)
▪︎3 cups idli rice
▪︎1 cup Dosa rice
▪︎1/2 cup thick poha (flattened rice)
▪︎1/2 cup sabudana (Tapioca pearls)
▪︎ salt as per taste

METHOD

•Wash and Soak Urad dal for 4 hours
•Wash and soak rice, sabudana & poha for 4 hrs
•Now using wet grinder grind urad dal for atleast 20 min until fluffy using 1/2 -3/4 cup water as needed remove this batter to container
•Now in same grinder add rice mixture and grind to fine rava consistency, remove to urad dal batter container
•Add salt and give good mix
•close lid and let the batter ferment for 8 hrs
• the batter will rise after good fermentation
• Heat steamer and make idli
•Steam cook 15 -20 min
•Kushboo idli will be ready to enjoy

I enjoy idli with yummy Murugan Style chutney, the recipe which I will be sharing in my next post
until then happy cooking

 

One pot Anda Biryani / Cooker biryani

Recipe for one pot biryani

INGREDIENTS

•4 Boiled egg
•2 cups basmathi rice (or as req, wash and soak for 15 min before use)
Oil as required
•3 sliced onion
•1 tomato chopped
•3 slit chillies
•1/2 cup beaten curds
•Mint leaves
•Coriander leaves
•Ghee
•1/2 tsp Gingergarlic paste (optional)
•1/2 tsp cumin seeds
•1″ piece cinnamon
•4-5 cloves
•3 green cardomom
•1 black cardamom
•2 bay leaf
•1 tsp turmeric
•1 tsp chilly powder
•1/2 tsp pepper powder
•2 tsp biryani powder
•1/2 tsp garam masala
•little Kesar soaked in1/4 cup milk

Method

• Heat cooker add enough oil, add 2 sliced onions and brown them, remove and keep asaide

• In the same cooker pan with remaining oil add boiled eggs (give slit marks or poke with fork), 1/2tsp turmeric, a pinch salt, 1/4tsp chilly powder fry it for few min, remove this to a plate

• Now again in same pan, add oil if required, add whole garam masala like tej patta, cinnamon, cloves, cumin, both cardamom fry awhile add sliced onion and fry till translucent

• add in chillies, gingergarlic paste fry awhile add tomatoes toss well, add spice powders like chilly, turmeric, pepper, garam masala, biryani powder fry well add little water so that masala doesn’t burn

• add mint leaves, coriander leaves, fry awhile add curds (add curds with low heat or else curds will split), keep mixing add 3 cups water boil, salt as to taste, already soaked basmathi rice, when it starts boiling, add fried eggs,fried onion, mint, coriander, ghee saffron milk, please note not to mix, just close cooker lid and take 1 whistle on high flame, switchoff gas and serve after all pressure is released 😊

 

QUICK PRAWNS PULAO

Warm wishes on Eid to all those who are observing it 💐

Enjoy some quick Prawn Pulao made in cooker

Homemade is Happiness❤️ what I believe 😊

Recipe for making this Pulao is as below do give it a try u will love the flavours and taste 😍… do mention me when you relish it 😀

INGREDIENTS

•A handful of deveined and cleaned prawns (I prefer medium sized)

•2 sliced onions

•1 chopped tomato

•4/5 green chilles (as req)

•1 ” ginger

•1 pod garlic (peeled)

• few mint and coriander leaves chopped

•red chilli powder

•turmeric

•1 heap tsp biryani/ pulao/garam masala (anything that u have )

•1 cup basmati or sona masoori rice (I mix both)

•1 cup coconut milk

•1 cup water

•oil and ghee for seasoning

•8 cloves

•1 big piece cinnamon

•4/5 cardamom

•2 bay leaf•1/2 lime juice

•1/2 lime juice

•salt

METHOD

•soak washed basmati rice for 30 min, drain water and use it

•coarsely paste green chilles, ginger and garlic (3g paste)

•marinate washed prawns with lime juice, chilli powder, turmeric, salt, biryani masala and 3g paste for atleast 30 min

•Heat cooker pan add sufficient oil and ghee when hot add whole spices like cinnamon, bay leaf, cloves and cardamom when a good aroma starts, add onions fry it till golden add tomatoes fry awhile add  marinated prawns, give a quick mix add let it sit for 3 minutes, add water, coconut milk and wait for a boil add soaked rice, mint and coriander leaves and give a good mix, check salt add if necessary, when the liquid starts boiling close cooker lid and take 1 whistle, wait untill the pressure is released, enjoy hot Pulao with choice of our raitha

 

Appam Using Yeast

Sharing recipe on how i make milky white appam, pls do give it a try and feed back me if possible 😊

Kerala Appam

Recipe for today’s appam is using yeast, earlier I had posted appam without yeast (recipe in my blog do check it https://cookwithashu.wordpress.com/2020/04/05/kerala-appam/ ),

I love making both and they taste equally good, light, spongy and tasty ☺️

Tastes best with mutta roast or chicken curry
Homemade is Happiness❤️

Recipe follows like this

INGREDIENTS

•2 cups soaked raw rice
•1 cup cooked rice (I used white cooked rice)
•1 cup fresh coconut gratings
•1/2 tsp instant yeast
•1 tbsp sugar
•salt as per taste

METHOD

•Wash and soak raw rice for 2 hours then grind it along with coconut, cooked rice to fine paste remove to container and add Yeast mix (2tblsp warm water yeast sugar rest 5 min and add to batter) keep for 4 hrs for fermenting.

•add salt after fermentation give good mix

•Heat appam chatti/ pan, and make appam as shown ..

•serve with coconut chutney/ egg roast/ chicken curry or vegetable kurma

NOTES

•I actually ground the batter late in the evening and kept overnight to ferment. Early morning I kept the batter in the refrigerator to avoid over fermentation as breakfast at my place is around 8.30

•You can checkout in my blog for the other recipe on appam without Yeast which I shared earlier https://cookwithashu.wordpress.com/2020/04/05/kerala-appam/

Check Egg Roast /Mutta Roast

MUTTTA /EGG ROAST

Appam

 

Mysore Masala Dosa

Mysore Masala Dosa…..

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A South Indian popular breakfast, healthy protein rich crispy crepe made with rice and lentils batter and stuffed with spicy red chutney and potato bhaji served with coconut chutnies and sambar….

A restaurant like breakfast made at home after along time 😊

Recipe for Dosa batter
•4 cups raw rice
•2 tbsp channadal
•1 tbsp moong dal
•1 tbsp Toor dal
•1/2 cup Urd dal
•1 tsp Methi seeds
• 1/2 cup poha or Puffed rice
• salt
• 1 tsp sugar

METHOD

•wash and soak rice, urd dal, moong dal, channa dal, toor dal and methi for 4 hours
• wash and soak poha for 30 minutes
•Drain water from rice lentil mix and grind it along poha using little by little water as required to a fine thick batter
•Remove this to container and set aside for fermenting(nearly 8 hrs)
•after fermentation add salt and sugar give a good mix, add water if required and make dosas , drizzling ghee for awesome taste

Stuffing recipe
•4 boiled potatoes chopped
•4 slit greenchilles
•2 onions thinly sliced
•oil
• mustard
• curry leaves
•1 tsp urd dal
•1/4 tsp asafoetida(hing)
•1/2 tsp ginger grated
•1/2 tsp turmeric
•few chopped coriander leaves
• lime juice
•salt to taste

●Heat kadai add oil, when hot add mustard, when pops add urd dal, fry golden add ginger, hing, curry leaves, greenchilles, toss well add onions fry translucent, add turmeric, toss it add potatoes, salt, coriander and lemon juice and give a good mix.

Recipe for red chutney
• 6 dry red chilles
• 1/2 cup channa dal
•1 tsp urd dal
• 1 red tomato
•4 flakes garlic peeled
• salt
• a pinch Jaggery
•1/2 cup coconut
•chilly powder if required

●Heat a pan add a tsp of oil, add channadal, urd dal and roast till aroma, red chilles and garlic fry awhile ,add tomato and cook till mushy add coconut salt and fry for a minute, cool this and grind with jaggery to fine paste
*Tamarind can be used instead of tomatoes

Coconut Chutney

•Fresh grated coconut, green chilles, salt and a small piece of ginger grind this to chutney . If desired give this a tadka of oil mustard, curry leaves

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Mysore Masala Dosa

 

Walnut Fudge Brownies

Walnut Fudge Brownie or brownie with vanilla ice cream which one you like……???

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These homemade brownies are decadent and absolutely delicious, rich, fudgy, chocolaty and nutty… unbelievably satisfying, yum in each bite!

I love having hot brownies with icecream and roasted nuts, let me know in comments how do you like your Brownies ?😊

Homemade is Happiness❤️

INGREDIENTS

•100 gm butte

•2 eggs

•190 gm sugar powder

•130 gm all purpose flour

•1/2 tsp Salt

•1/2 cup cocoa powder

•1/2 cup of desired nuts (almonds /walnuts)

•140 gm choco chips

•1 tsp vanilla extract

Method

•Melt butter and  chocochips whisk well

•Add eggs, Vanilla extract and beat well till forthy

•Add sugar incorporate well till combined

•Combine everything well

•Add sieved flour, cocoa powder, salt and give a good mix

•Add chopped nuts mix and pour in a greased & lined 8/8″ cake tin .
Bake this in a preheated oven for 30 min at 180 °c

NOTES
●I have not melted chocochips with butter instead used along with nuts this makes brownie more fudgy gooey.

*Sprinkle some flour on nuts and chocochips to avoid sinking of nuts at the bottom

*Adding 1 tsp of baking powder gives it cake brownie, as those who love brownie little spongy can use baking powder

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