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!!!

Handi Vegetable

Smaller version of Handi

Vegetable Handi is actually a style of cooing which takes us back to the centuries old tradition. I think it's fun to know the history behind every dish and every cuisine. Handi Vegetable is one of most famous and oldest styling of cooking in India. It was introduced to India in the 16th century (it's believed to be!!!).

What is Handi???

Handi is a cookware which is spherical in shape with a thick bottom and a wide-mouth opening. It's narrow neck adds glamour to the vessel and it has got no handles.It's either can be made on copper or brass. Handi (smaller versions) is also used for  serving whichever dishes cooked in 'Handi ' to give that extra-feeling. Their name reflects the dish, such as Handi Vegetable and Handi Biriyani.


Handi Vegetable is a classic-authentic vegetable preparation which has been conquering millions of Indians taste buds for a long time.It's that dominant of flavor ginger, garlic and the vegetable are cooked in a rich tomato-oinon gravy is an absolute treat for anyone's taste buds. Chappati or Tandoori roti makes a perfect accompaniment for this wonderfully- royal delicacy.

There is no hard and fast rule with regards to the different types of vegetable to be used  for cooking handi vegetable. If you have any boiled or roasted left-over vegetable? Perfectly fine !!!

But, normally made with green peas,green beans(French beans), potatoes, brinjal (eggplant), carrot, bell peppers and cauliflower.

Ingredients:

 

For four servings.

100 gm Potato.

100 gm French Beans.

100 gm Green beanns.

2/3 medium Brinjal.

2 Bell peppers.

100 gm Cauliflower.

100 gm Carrot.

1 tbsp Oil.

1Tsp Ginger.

1 Tsp Garlic.

2/3 Oninon (sliced).

3 Tomatoes (sliced).

1 Tsp Turmeric powder.

1 Tsp Chilli powder.

1 Tsp Cumin powder.

1 Tsp Garam masala.

1 Tsp Cream Garnish (optional).

1 Handful chopped Coriander leaves.

Firstly, cut all the vegetable, cook and keep it ready. Then make the sauce (gravy) and lastly mix vegetables into gravy.

Cut potatoe, carrot, beppers into medium dices- boil potatoes and keep it ready. Cut French beans into small batons- boil. Cut brinjal into quarters and fry.

Let's begin with gravy now. Heat oil in a vessel (ideally in a 'handi'). Add sliced onion and cook for about 3 minutes. Add ginger-garlic paste and fry for a minute. Add the powdered masalas now (garam masala is optional). Add tomato and mix half cup of water as well. Cook till the gravy becomes semi-thick and season well.

Mix cooked vegetables into the gravy and mix well. Sprinkle half of coriander leaves into it.You can add a bit of cream after removing from fire, but again it's optional. 

 

 Serve hot, garnished with cream and coriander leaves.

Enjoy, HAPPY COOKING!!!

Dal Tadka

This classical Punjabi dish does make it's regular emphatic appearance in majority of Indian restaurants and roadside eateries.

Why is it so famous?

For me to list down the reasons, seriously  I can't limit myself with five or six. I think, I shouldn't go into the reasons. But, let me tell you about some of the facts that I know about Dal Tadka- the most moreish, delectable and flavorful amongst all dal dishes you can ever think of.

Dal tadka is a staple food to most of the Indians!!! It's eaten in every Indian  household on a daily basis with rice, vegetables and flat bread.

Very easy to cook  yet tasy. Not much preparation needed (vegetable cutting) and very less time consuming as well. If anyone is there, yet to try their luck with cooking -Dal tadka is the one go for!!!

Did I say it doesn't weigh your wallet down? It doesn't !!! Dal is available all across the globe in many forms, you just  need to pick the one suits your palate.

Massor dal, it's the most dieter-friendly dal, rich in Protein, Iron and Potassium.

It has happened to me so many times that I have opted go for dal tadka after having thought of trying  all the other dishes in the menu.I am hooked. I know the taste- it's magical. Jeera rice or chappati is the best accompaniment for dal tadka.

Jeera rice with Dal Tadka

Now, what is tempering? Technically tempering means- 'to increase the temperature'. But, while cooing dal tadka, you are not only increasing the temperature but also adding flavor to the dish by corperating  the hot oil which is infused with the flavors of whole mighty spices. Ooh, What a treat???

The tadka (tempering) normally changes from place to place. The tadka is what makes the dal that yummy, flavorful dish.South Indians use coconut oil,mustard seeds and  curry leaves to add that nutty, smoky flavorn to their dal.

I prefer the North Indian way, with the abundant use of ginger, garlic, cumin seeds and green chilli.
 

Ingredients:

For four servings.

1 Cup Msoor Dal.

1 Tsp Turmeric powder.

Water enough for cooking.

1 Medium sizes Onion ( chopped).

1 Medium sized Tomatoes (chopped).

1/2 Green chillies (chopped).

1 Tsp Garam masala powder.

Salt to taste. 

One handful coriander leaves for garnish.

For tempering:

1 Tbsp Oil.

2/3 Dried red chill.

1 Tsp Ginger (chopped).

1 Tsp Garlic (chopped).

1 Tsp Cumin seeds.

Rinse the dal 2/3 times under cold running water. Soak the dal for about 30-45 minutes (if you are pressure cooking then no need of soaking). 

In medium sized vessel, add enough water to the dal ( the amount of water depends on how thick you want the dal to be) and bring to boil. Reduce the flame and add onion, tomato and green chilli, turmeric powder and garam masala into it (you can reserve a pinch of each for tempering as well). Keep  stirring the dal occasionally so that it doesn't stick to the bottom. It should be ready in 30-35 minutes.Season, remove from the fire and keep aside.

Now the tempering thing comes -- the trickier part of dal making. In a skillet, heat oil to a smoking point and add cumin seeds, dried red chilli, ginger, garlic and powdered masalas. Keep your ahead away from the skillet as the spices can  burst out. Remember not to walk around leaving the skillet on the fire as it can burn and ruin the taste of the tempering. I advice you to keep all the ingredients for tempering handy before you start.

Okay, you have made your tempering ready now and pour it over to the cooked dal. Garnish with chopped coriander leaves and serve hot!

Enjoy your dal tadka with jeera rice or roti/chappati , pickle (achar), cut onion and pappadam. Get ready for the taste which will last for a long time. If you get hooked to tadka dal like me, don't  Blame me!!!

Cut onion,lemon and achar

Fried Pappadam

 

 

 Enjoy, HAPPY COOKING!!!

 

Mix. Vegetable Tawa Masala

It's really interesting to watch those street chefs cook food on this Big tawa's. The tawa skill these artisans have is amazing- to stay by the side and cook bearing the steaming hot and entertaining the foodie's for a long time is something worth anyone's attention.

Huge Tawa for Tawa Pulao

I always used to watch them with a great appreciation- they make such a hearty fresh street food?!  It requires a lot of skills to be tawa cook--they move very fast around, keep on adding something or the other on the tawa  always, constantly stirring and they bang the spatula (long handled and flat towards the end) on the tawa every now and then to attract everyone who pass by!!! Ooohhh!!!

Shafeeq, busy making tawa pulao

 

 

What is Tawa (Tava) ???

Flat and round in shape and slightly concave in the center  varies in diameter, domestic kitchen uses comparatively smaller than the professional/commercial kitchen. Normally made of Cast iron or Aluminium. Moderate to high temperature are used for cooking through direct contact of metal-plate. Tawa may or may not have a handle.

The ingredients are subject to fire on the center of the tawa and the outer can be used to keep the food warm.

Very famous in South Asia--especially in India. People love tawa food all across India. In India tawa is a MUST in every household.

But I have noticed  one thing that- the tawa food culture changes depending on the location, what is famous in down south, may not be famous in up north India. In conclusion, it's a perpetual rage in North- Western part of India

I should say Tawa Pulao is the most famous amongst  all of the dishes cooked on tawa . If you ever travel to Delhi, should not miss the typical Tawa Pulao from the very own streets of Delhi, it's fresh, flavorful, hot -- Awesome!!! Don't ever miss a take on this.


I have just recently gone for a Tawa food festival in my home town--'the food was cooked straight out of the tawa'. I was inspired and my palate was teased by those dishes. But, the Mix. Vegetable Tawa Masala was something which stole the entire show.

Mix Vegetable Tawa Masala

The best thing about Mix. Tawa Vegetable is that , you can mix vegetables of your own choice. I like freedom, don't you? I was little bit confused as what vegetable should I be using for my special tawa vegetable in beginning , but I was very sure about the masala mix I needed.

Here comes the difficult part- the roasting and grinding of the whole spices. But then it's not all that difficult folks!!! Well, you want to go ahead buy the ready-made masala mix from the super market -why not?! Who likes roasting and grinding?


Ingredients for Tawa masala:

For 4-6 servings.  

2 Tbsp oil/butter.

2 Tbsp Coriander.

2 Tbsp Jeera.

2 Tbsp Saunff (fennel seeds).

3/4 Red chilli.

1 Tsp Black pepper.

1 Cinnamon stick.

2/3 Cardamom.

2/3 Cloves.

Roast all the ingredients on tawa using moderate heat. Let it  cool down. Grind to a fine powder and reserve.

Vegetables for Tawa Masala: 

1Tsp garlic(chop.)

1 Tsp Ginger(chop.)

1 cup Mushrooms.

1 cup Bell peppers.

3 medium sized Onion.

3 medium sized Tomatoes.(cut into small dices).

1 Colocasia

2/3 small Eggplant.

1/2 cup of Cauliflower florets.

1 Tbsp Cottage cheese, fresh.

2 Tbsp Honey.

Salt to taste.

Coriander leaves chopped for garnish.

Cut vegetables into medium sized cubes. Chop one onion and blend two tomatoes and keep aside.

Make the tawa hot and season with oil  and arrange all vegetables on tawa (except chop. onion). Flip over and cook the other side. For eggplant,extra care should be taken as it might take a little longer to cook. Remove and keep aside. 

Cooking the vegetables on the tawa is the key, as this gives the magical smoky flavor to the dish!!!

Add 2 spoonful of oil to the tawa and heat. Add chop.onion and saute for about 2 minutes. Add ginger and garlic and saute until you get nice golden brown color. Keep a bowl of water handy and sprinkle as necessary to control or avoid   burning or sticking. Add the powdered masala and cook. Add tomato puree now and continue too cook until you get cooked flavor. Season and add honey to balance the sourness. Add pre-cooked vegetables into the  masasala and sprinkle half of the chop. coriander leaves (reserve the other half for garnish) and mix well.

Transfer into a serving dish and garnish with fresh cottage cheese and coriander leaves. Serve hot.

Enjoy, HAPPY COOKING!!!