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!!!

Mushroom Masala

 

Bright colored Italian Tomatoes.

I am a tomato person. I have been able to connect myself well with this all year round fruity-vegetable, tomatoes in my kitchen. Be it making of a making simple salad, a sauce, a soup or a main course. Over a period of time I have learned to master the art of maximizing the potential use of tomatoes and it’s immense ability to compliment  the other ingredients in cooking process.

It’s really comforting to watch and also cook with fully ripened deep  red tomatoes. And,hence tomato has become a perfect companion for me in the kitchen.

For me it’s very difficult to imagine a day without  spending some  quality time with tomatoes in the kitchen. It’s really hard to think of a dish which doesn’t have tomatoes in the recipe, especially Indian dishes. Well, this reminds me THE favorite of all time- Makhini gravy--OOh!

I guess it’s the most widely used and consumed fruit or vegetable. There are hundreds of different varieties of tomatoes available in the market. But we need to  choose the right one depending on our need is a TASK -- choose the right colored, right textured or right flavored that suits our cooking needs.

Cooking with Tomatoes:

If the tomatoes are overly acidic then sprinkle salt and sugar to balance the taste--when finishing Tomato sauce or Marinara sauce just add little bit of sugar and salt or add some grated carrots to combat the acidity (carrot can be added in Marinara only-well, this is debatable!!!).

While finishing the Makhini gravy, honey is added to eliminate the sourness!!!

 Tomatoes and Health:

I have never eaten raw tomatoes until I was known about the health benefits of tomatoes--a rich source of Antioxidants  and help lower cholesterol level.

Now, I think we have enough reasons to add tomatoes into our daily menu. How long does it take to slice two tomatoes? A minute or two, may be less.....have it with your main course!!!. EAT Healthy, STAY Healthy!!!

 

Plum tomatoes

I was wandering around to pick up the right tomatoes for my rich and flavorful Mushroom Masala gravy. I was very specific this time- I just wanted the medium ripened tomatoes (last time I have used full ripened, it didn't really work good). I just somehow managed to pick up some plum tomatoes that was almost matching the profile. 

I have given nice wash before cutting them roughly to make the gravy.

 

Ingredients:

 For Four Servings

 1 Tbsp Oil.

2 Bay leaves.

2 Medium sized Onion.

1 Tbsp Giger-Garlic paste.

5 Medium sized PlumTomatoes (300 gm).

1/2 Tsp Chilli powder.

1/2 Tsp Coriander powder.

1/2 Tsp Garam masala

2 Tbsp Tomato ketchup.

1 Cup Mushroom (300 gm).

2 Bell pepper diced.

Salt to taste

Sugar to balance the sourness (or honey).

1/2 Tsp Kasoori methi.

1 Tsp Coriander leaves chopped ( garnish).

1/2 Tsp Cream to garnish (optional).

Method of Preparation:

Firstly, wash tomatoes in cold running water and roughly chop them. In a jar blender, add  3/4 th of tomatoes and blend to a fine pure' and keep it aside.

In a medium sized skillet, heat oil and add bay and onion and cook until onions become transparent. Add ginger-garlic paste and cook for about a minute. Add blended tomato into it (you can add 1/2 cup of water too), followed by the powdered masalas. Bring to boil and lower the heat and simmer for about 15 minute ( keep scumming the sauce). Add ketchup.

Add  mushrooms, bell peppers and tomatoes. Cook until vegetables are soft. Check the seasoning, add sugar or honey to balance the sourness ( optional). Finish it kassori methi. And, the Mushroom masala is ready.

Mushroom masala

Garnish with cream and chopped coriander leaves. Serve Hot !!!

Mushroom Masala

 There is nothing like eating hot Mushroom masala with Tandoori rotis which come straight from the oven. Unbeatable!!!

HAPPY COOKING, Enjoy!!!

 

Kadai Paneer

Kadai Paneer

 

One of the most famous Indian Vegetarian dishes of all time.This irresistibly tasty dish is a combination of Paneer (Cottage cheese) and Kadai masala.

 

 

Kadai Paneer

 

 

Kadai

Kadai paneer takes it's name from the special utensil Kadai ('Wok' like utensil) in which it is cooked. Kadai paneer is normally made semi-gravy in consistency. Some people do like it dry as well.

 

 

 

This flavourfull dish is a typical North Indian delicacy, it's a very famous dish in restaurants all across India.  Countries around the sub-continent such as Nepal, Pakistan and Bangladesh made it one of their favourites and, one of the fast moving dishes in any Indian restaurants in United States as well.

Roti, naan, chapathi or pulav rice can accompany kadai paneer. 

 

Paneer is a fresh and unripened Indian cheese, made of cow's milk. Milk is boiled first and an acid medium such as lemon juice or vinegar is added into it. Once it is curdled, whey is seperated and the cheese is then wrapped  in a cheese cloth or muslin cloth and rinse it with fresh water and press the water out.

 

Nutritive value:

100 gm of paneer contains 265 KCal of energey, 18.3 gm of protein, 20.8 gm of fat, 2.6 gm of minerals, 1.2 gm of carbohydrate, 208 gm of Calcium, 138 gm of Phosphorous.

 

 

Since it contains considerably good amounts of  cholestrol and fat, those who have hypertension and diabetes should consider avoiding it. Occasional intake in small quantities is advised.

 

Recipe of Kadai Paneer: 

 

For 4 servings.

 

2 Tsp       Oil/Ghee.

2 pcs        Dried Red chillies.

2 pcs         Bay leaves.

2 pcs        Cardamom (crushed).

2 pcs        Cloves.

2 Tsp        Coriander seeds (crushed).

1 Tsp        Cumin seed.

300 gm     Onion (medium diced).

2 Tsp        Ginger-Garlic paste.

2 Tsp         Red chilli powder.

1/2 Tsp      Turmeric powder.

2 Tsp         Garam masala.

400 gm     Tomato (medium sized).

300 gm      Bell peppers( diced).

500 gm      Paneer.

Salt as per taste.

2 Tbsp      Kasuri methi ( dried fenugreek leaves).

1 Tbsp      Coriander leaves (roughly chopped).

1 Tbsp      Grated Parmesan (for garnish)

 

Method of Preparation:

 

In a medium sized kadai, heat oil and add all the whole spices.  Add onion and cook for a while.  Add ginger-garlic paste and cook.  Add the powdred masalas into it and cook for a while.  Add tomatoes, cook until the oil separates.  Add peppers and paneer and cook until the vegetables become tender.  Check seasoning.

 

Sprinle kasuri methi and sprinkle some  chopped  coriander leaves, give it a nice mix.

 

 

 

Garnish with grated paneer, coriander leaves and cream (optional).

 

 

 

 

 

 

 

 

I have tried this at home and it came out as good as I expected it to be.  You can try this recipe at home and let me know how did you like it...

 

 

 

 

Enjoy, HAPPY COOKING!!!

 

 

Puttu and Kadala curry

Puttu and Kadala curry

Puttu(Steam Cake) &Kadala Curry

Puttu and Kadala curry..

Puttu and Kadala curry is one of most famous breakfast dishes in Kerala.The shape of puttu attracts you more than anything else at the first sight. Puttu, takes it shape from the cylinder in which it is cooked. Puttu is cooked in a steel vessel (Puttu maker),which has two sections(Puttu Kutti and Puttu Kudam) seperated by a perferated lid.It is cooked by steaming method.The lower section holds water  and upper section holds puttu.Way back in time Puttu was cooked in bamboo sections  and even coconut shells were also being used.

 

The history of  Puttu can take you centuries back.It is believed that Puttu was first offered to Lord Ganesha at 15th century.Puttu has made its presence in all most all the states in South India states and is just planting its roots in North India, even famous in Srilanka.

 

Puttu is normally made of rice flour ,layered with grated coconut.The classical accompaniment of Puttu is Kadala curry.Paddam and Pazham(Banana) are also being served on the side.The most famous variations of Puttu are Gothambu puttu( made of Whole wheat),Brown rice flour puttu and Rava puttu.

 

Puttu and Kadala curry being my personnel favourite , I bet you, nothing beats having a  Puttu and kadala curry to break your whole night fasting!!!!

 

 

 

 

 

 

Recipe for Puttu

 

*For four servings.

 4 cups Rice flour.

 Water to mix.

 Salt.

1 cup Grated coconut.

 

Method of Preparation : Take rice flour in a clean utensil, add salt and mix well. Add warm water little by little working the flour in between your finger,making sure your rice flour does not form big lumps of it.Continue to do this until you get all the rice flour is in granular form.Now add first layer of grated coconut in to the cylinder,and top it up with rice flour.Repeat the process and add grated coconut on top to finish off with the layering.Place the cylinder on top of the vessel(water should be boiling) and cover it with lid.Allow the steam to cake care of the cooking.Cooking time is 7-8 minutes.

 

 

 

Recipe for Kadala Curry 

 

*For four servings.

2 Tbsp  Veg.Oil.

5/6 pcs of Couury leaves.

3 pcs of Whole dried chilli.

3 Green Chillies, slit.

2 Onion.

1 Tbsp Ginger-Garlic Paste.

3 Tomatoes.

1 Tbsp Turmeric Powder.

1 Tbsp Coriander powder .

2 Tbsp Chilli Powder.

2 Tbsp Garam Masala.

3 cups Black Channa.

Half a Tbsp Lemon juice.

4 Tbsp of Coconut cream.

Salt to taste.

 

Method Of  Preparation: Heat oil in a medium sized pan.Add curry and let it crackle (tempering),add slice onions in to it,cook it over a medium heat.Add ginger-garlic paste,cook for a minute and add slit green chillies.Add the powdered masala's now and cook for about 3-4 minutes.Add sliced tomatoes in to it,continue to cook until cooked well.Add *Black Channa in to it and add enough water.Bring water to boil and lower the fire and let it cook,checking the doneness regularly.Add lemon to balance the flavour(optional).Finish it with coconut cream and check seasoning.

 

*Black channa (black chick peas) needs to be soaked over night to prevent the under doneness.

 

 

 

 

Enjoy!!! HAPPY COOKING.