Rigatoni with curried chicken confit

First boil the boneless chicken with salt, turmeric and chilli powder. When cooked, strain the chicken and pull the meat into small pieces (flakes) (confit).

To cook the pasta, bring water to boil in a medium sized pot, remember to add salt (may be you can add a tiny bit of oil, so that pasta doesn't stick to each other. Strain and let it cool down.

To make the pasta sauce.

Ingredients:

For Four Servings:

1 Tbsp Oil
4 pcs Garlic smashed
1 Tsp Ginger (julienned)
1 Small Onion (diced)
1 Medium Tomato (diced)
1 Medium Tomato (puree'd)
1 Tsp Turmeric powder
1 Tsp Chilli powder
1/2 Tsp Meat masala
1 Tsp black pepper
Salt to taste.


Heat oil in a skillet, add smashed garlic and julienned ginger into, give a slight goleden brown color.

 Add onion and cook unti, onions become translusent.

 Add diced tomato and the powdered spices,cooked together for about 3 minutes. Add the puree'd tomato now and continue to cook for about 10 minutes.Adjust the seasoning and finish it with crushed black pepper.The sauce is ready now.

 Add the chicken confit into the sauce and mix nicely.

The sauce is now ready to add the pasta into it.Just blanch the pasta just before adding it into the sauce, so that pasta remain hot.
Serve Hot...

You can use any pasta with this sauce....

Enjoy, HAPPY COOKING!!!

Fruit Yoghurt

Eating  fruit yoghurt for breakfast?
why not?

A great source of energy and is easily digested. Recommended only if you don't want loose your body weight!!!

Very easy to make. I always suggest you to keep fruits and in your fridge. You never know when you run out of time and you have got nothing to eat for breakfast---fruits and yoghurt can come handy then.
I have tried yoghurt with a variety of fruits, all worked good for me. You can any fruit with your yoghurt or a combination of many.

1 CupYoghurt
5 pcs Strawberry
2 pcs Kiwi
1 pc Orange
Honey(optional)

Cut the fruits into medium sized dices and mix it with yoghurt.

Enjoy, HAPPY COOKING!!!

Rose Apple Salad

  Rose Apple is also known as Jambu or Bell fruit ( courtesy to it's shape)

 They are sweet when ripe.

This time around I wanted to try a salad with rose apple. I just wanted to be careful while selecting the accompanying vegetable and the dressing to go with. Finally I have managed to keep it simple....

Ingredients:

For  Four servings.

1 Cup Roseapple

100 gm Onion

150 gm  Carrot

100 gm  Cucumber

50 gm Moongbean sprouts

1 Tbsp Lemon juice

1 Tbsp Salad oil

Salt to taste

Crushed black pepper

Method of Preparation:

Cut Onion, carrot and cucumber to half and slice them to medium thick slices.

Deseed roseapple and cut them to small pieces, preferably slice. Be careful, as this fruit can bruise/break easly.

In a clean bowl, combine all sliced vegetables with moongbean sprouts,salad oil, lemon juice, salt and pepper from pepper mill. Mix well and Serve...

HAPPY COOKING, Enjoy!!!

Chakka Erussery (Jackfruit Erussery-Trivandrum Style)

Chakka Erussery

Erussery- this semi-thick delicacy is a spectacular vegetarian dish is known for it's  distinct flavor.It's a dish of special occasions, but made it to the hearts of millions of Keraliates and they make erussery whenever possible to make their day special. Erussery is made of a variety of vegetables cooked in a rich coconut mix flavored with turmeric,green chilli,garlic,shallots,cumin and curry leaves. Pumpkin erussery is the most famous.

Let me present you with this spectacular Jackfruit erussery made in typical Trivandrum style.

Ingridients:

1 cup    Jackfruit (julienned)
150 gm Coconut (grated)
2/3 pcs Shallots
2/3 cloves of Garlic
3/4 Curry leaves
1 pc Green Chilli
1/2 Chilli powder
1 Tsp Turmeric
1 Cup water
1 Tsp coconut oil
Salt to taste

For Tempering:

1 Tbsp Oil

2 Pcs Dried red chilli

1/2 Tsp  Mustarsd seeds

2 pcs Shallots(cut into roundles)

1 Tsp Black gram

5/6 Curry leaves

 

 

Method of Preparation:

Deseed Jackfruit and julienne them.

Coarsely grind  together coconut,shallots,curry leaves,garlic,green chilli,chilli powder and turmeric and keep aside.

In clean vessel, transfer the cut jack fruit and add the coconut mix and one cup of water (the water should not exceed half of the volume of jackfruit), bring to boil.Slow down the fire and keep it on simmering.

Add salt and add one tsp of coconut oil and cook for about 10 minutes. 

Jack fruit should cooked by now , you will find the jack fruit mashed together with the coconut mix.

To make the tempering

; in a clean kadai, heat oil and dried red chilli, shallots,curry leaves and mustard seeds and let it crackle.Add the tempering into the cooked mixture and stir to incorporate the tempering well enough.

Transfer the jack fruit erussery to serving dish. Boiled or steamed rice can accompany the erussery.

Enjoy, HAPPY COOKING!!!