Tuesday, 10 July 2018

Kumbalanga Moru Curry | Kumbalanga Moru Kootan | Kumbalanga Pulissery | Kerala Style Kumbalanga Moru Kachiyathu | Onam Sadhya Recipes


So today's recipe is the quintessential yogurt based gravy that will feature atleast (often more than that) once a week in every Malayali's house :) It is none other than the 'Moru curry' or 'Moru Kachiyathu' or 'Moru Kootan' or 'Pulissery'.. The names are plenty. But the base is pretty much the same. A coconut paste and curd (yogurt) with or without veggies. I have already posted Pulissery and Chembu Kumbalanga Moru Kootan. This one is with only Kumbalanga (or Ash gourd/Elavan) and is more watery compared to the thicker Moru kootan. I make this with less sour curd as that is the way it is preferred here :) So let's see how this is made..


Recipe Source: Ma


I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes


Serves : 3-4 persons


I Used:


Kumbalanga/Ash Gourd/White Gourd/Winter Melon-200 gm piece (1 cup after cutting to pieces)
Red Chilly powder-1 tbsp
Turmeric powder-1 tsp
Salt-As Needed
Curd-1 cup

To Grind:
Grated Coconut-A handful
Green Chilly
Ginger
-
-
2-3 nos
An inch piece
Cumin seeds-½ tsp

To Temper:

Coconut Oil-2 tbsp
Mustard-½ tsp
Fenugreek/Uluva
Asafoetida
Shallots
-
-
-
½ tsp
½ tsp
6-8 nos
Turmeric powder-½ tsp
Curry leaves
Salt
-
-
1-2 sprigs
As Needed


The Way:


1. Clean the kumbalanga/ash gourd by peeling/cutting off the skin and then discarding the middle portion (with seeds) as well. Then cut them also into bite sized pieces. 

2. Now in a pressure cooker, add the ash gourd (kumbalanga) pieces along with salt, turmeric powder and water (around 1 - 1.5 cups) and cook them for 2-3 whistles in  medium flame or till they are cooked


3. Grind together the items under 'To Grind' by adding a little (about 2 -3 tbsp) water and keep aside.


4. Beat the curd (in a mixie or using a whisk or spoon) so that it is liquidy with no lumps. You may also add water as required depending on the consistency of the curd 


5. Now heat the coconut oil in a kadai. Splutter the mustard seeds and fenugreek


6. Then add asafoetida, shallots, curry leaves, turmeric powder, salt and saute



7. Once the shallots turn slight brown, add the ground coconut paste and saute till the raw smell goes off. This may take around 3-4 minutes


8. Then add the boiled ash gourd pieces (along with the water) and give a stir. Allow it on medium flame for 1-2 minutes


9. Now simmer the flame to low. Add the curd and stir. Do not allow it to boil. Once the curd has mixed well with the coconut paste, remove immediately from flame 



Serve hot with kerala matta rice and a stir fry and a yummy non-veg dry side dish of your choice.


Notes:


  • I make this with less sour curd (family preference) and is made a little watery and not thick
  • You can add any veggies like colocassia (taro root/chembu) or elephant yam (chena) or raw banana (raw plantain)
Cheers,
Chitz

Friday, 6 July 2018

Chakkakuru Manga Curry | Kerala Style Chakkakuru Pacha Manga Curry | Jackfruit Seeds and Raw Mango Curry


Are you folks still getting raw mangoes at your place? I'm still able to see them in markets here but the quantity is getting lesser. I know some of these recipes should have been published last month but I got a little busy last month with the little one's Vidyarambham and other short trips and guests around. But if you have saved up some jackfruit seeds and can still get hold of some raw mangoes, this is a must try gravy for that Kerala red rice :) Tangy and crunchy and if you make some chicken ularthiyathu or mutton roast or mutton chukka, then all you need is that for a hearty meal and an afternoon siesta ;) I learned this recipe from my Mil. Every summer I look forward to having this yummy gravy for lunch at least once :) So let's see how this is made..

Other recipes with mango or jackfruit..






Preparation Time : 20 minutes

Cooking Time : 30 minutes


Recipe source : Mil


Serves : 3-4 persons


I Used:



Chakkakuru/Jackfruit seed - 8 nos
Raw Mango - 1 medium sized - chopped into 1 inch pieces
Red Chilly powder - 1 tbsp
Turmeric powder - ¼ tsp
Salt - As Needed

To Grind:

Grated Coconut - ½ cup
Cumin seed - ½ tsp

To Temper:

Coconut Oil - 2 tbsp
Mustard  - ½ tsp
Red Chilly - 2 nos
Curry leaves - 2 sprigs


The Way:


1. To clean the chakkakuru, first remove the white outer cover of the seed (forgot to take that pic). Then soak the seeds in water overnight. You can clean them without soaking also, but it's difficult and time consuming

2. Take the soaked chakkakuru and using a knife scrape off the brown skin of the seed. Then cut the seed vertically into two or three (as possible) pieces

3. Now take the cleaned chakkakuru in a pressure cooker. Add little salt and water (1/4 cup) and pressure cook it till done. I kept for 2 whistles in high flame and 3 whistles in low flame


4. Meanwhile wash the raw mango thoroughly and pat dry using a kitchen towel. Now cut the mango into 1 inch long pieces (with the skin)

5. Take the cut mango pieces along with red chilly powder, turmeric powder, salt and little water (¼ cup - just enough for the mango pieces to be immersed) in a pan and boil them. Keep the flame on high

6. When the water starts boiling, reduce the flame to low and cover the pan and cook till the mango pieces are done (will take around 8-10 minutes). Don't let the pieces turn mushy. They should be cooked as well as firm


7. While the mango gets cooked, take the grated coconut and cumin seeds in a blender jar. Add little water and grind them into a smooth paste and keep aside

8. When the mangoes are cooked, add the cooked jackfruit seeds to it and give a stir


9. Now add the ground coconut paste and stir. Allow it to get cooked in low flame for 3-4 minutes so that the flavours blend in. Check salt and add if needed. Then switch off the flame


10. In a tadka pan, heat coconut oil. Splutter mustard

11. Add broken dry red chilly and curry leaves. Take care not to burn

12. Add this tempering to the gravy and give a gentle stir


Serve with red rice and a spicy side dish of your choice!


Notes:


  • Adjust the quantity of the raw mango accordingly. Some mangoes may be too sour. Here we do not use curd or tamarind. The raw mango alone contributes to the sourness of the gravy. So adjust accordingly. Here I have used 1 full small sized raw mango 
  • You can also add drumstick or kumbalanga (ash gourd) also to this gravy. You can cook them along with the raw mangoes or pressure cook them with the seeds (As per convenience)

Cheers,
Chitz


Thursday, 5 July 2018

Coffee Popsicles | Vietnamese Coffee Popsicles


I always wanted to try my hand at coffee and ice tea popsicles coz Deeps, like any other Malayali, would never say no to a cuppa tea or coffee anytime of the day ! So I was sure that he would approve these popsicles ;) That was when I saw in Sharmis blog these coffee popsicles. Voila, this is the universe's way of telling me that I should make them soon (I'm her die hard fan, so now it makes sense right). Then I googled more and found that the combo of condensed milk and a strong French roast coffee decotion is what makes a Vietnamese coffee and this popsicle is inspired from that. A strong coffee decotion sweetened with condensed milk. What can go wrong na?? ;)

You know how the Vietnamese coffee is made? Condensed milk is taken in a glass. And French drip filters or Vietnamese Phin filters are placed on top. And coffee drips from those filters to the glass of condensed milk. When the coffee is done dripping, you stir them up and serve. If it is iced Vietnamese coffee, then you pour this coffee into a glass of ice and serve. So cool right :D For the coffee it is 4 parts of coffee to 1 part condensed milk. But for the popsicle it is 3 parts coffee to 1 part condensed milk. This is so because condensed milk is difficult to freeze well it seems! 

And as I anticipated, the little one was very much happy to have this popsicles. Deeps caught a cold when I made this and so couldn't taste them. So me and the little one shared the 6 pops between us ;) It is difficult to say no to him when he jumps up and down saying 'Ice cream, ice cream' every time I open the fridge you know :D So shall we now see how to make these rich and tasty pops?


Preparation Time : 15 minutes 

Setting Time : 8 hours (or freeze overnight)


Recipe Inspiration : Here


Makes : 6 popsicles



I Used:


Water  - ¾ cup
Milk (boiled & cooled) - 1 cup
Sugar (optional) - 2 tbsp (as needed)
Instant coffee powder - ¾ cup
Condensed Milk (sweetened) - 1/3 cup

The Way:


1. Take water in a saucepan. Add sugar (if you feel the sweetness of milkmaid is sufficient then can omit sugar) and instant coffee powder to it and mix well. Then boil it for around 2 minutes. Then switch off and allow it to cool down completely


2. Now add milk (boiled and cooled) and mix well

3. Then add the condensed milk (milkmaid) and mix well


4. Now pour this to the popsicle moulds so that they are 3/4 th filled. Then freeze them in refrigerator overnight

5. While serving, show the popsicle moulds under running tap water for a minute and then carefully de-mould them. This will ensure that they get removed smoothly and come out firm. Serve immediately


Notes:

  • If you want to have layers you can play around a bit. You can have a layer of coffee decotion or a layer of heavy cream and condensed milk (have seen this in some other blogs)

Cheers,
Chitz

Tuesday, 3 July 2018

Watermelon Juice | Fresh Watermelon Juice Recipe


I know summer is long gone in many parts of the world or at least in mine. But I do love to have chilled juices in this rainy weather at times. Are you too like me?? So while it lasts, I am making use of the watermelon available and making fresh juice and popsicles and enjoying. This is not a recipe as such, I know. But watermelon makes such good pics.. So I couldn't resist the urge to click.. I am way below average in clicking shots of drinks and beverages but I love to click them still.. And hence they make their way to the blog as well :)




Preparation Time : 10 minutes


Serves : 2 glasses



I Used:


Watermelon (chilled) - 1 cup (chopped)
Honey - 1 tsp
Salt - A pinch
Lemon juice (optional) - 1 tbsp

The Way:


1. Cut the watermelon. De-seed it. Then take out the red portion and chop it roughly

2. Add it to a blender jar and blend it smooth. Then add honey (if needed, if the melon is sweet enough you need not add honey. Also can use sugar instead) and a pinch of salt (enhances taste, if you do not like it then you can avoid salt) and lemon juice (if using, I did not use) and give a quick blend


3. Do not add water as the melon has a good amount of water content. If you are not using chilled watermelon, then refrigerate the juice for a while and serve chilled or you can use 2-3 ice cubes while serving. Do not keep the juice for long as it will not taste good. Recommend to serve immediately after making

Cheers,
Chitz

Friday, 22 June 2018

Mango Mastani | Pune's Mango Mastani | How to make Mango Mastani at home


I had been wanting to taste this mango mastani for quite a while after coming to Pune but never got a chance. This year after seeing so many posts from dear blogger friends and how they were describing it to be a Pune speciality, I so wanted to have it. So as many would recommend, I too went to a nearby outlet of 'Sujata Mastani' to have it. But was so diasppointed when what I got was a thin runny and over sweet milkshake. No ice cream and no toppings. I am sure that I was at the wrong place at the wrong time. If I had been to an outlet in the Pune city I would not have been disappointed. Also I later came to know that for toppings you need to order special mastani. 

Anyways as I had no plans to travel to the city during the summer, I decided to make my own mastani. It is so easy to put up and such a treat in the summer when mangoes are plenty. So I made it one fine Sunday afternoon, and bohoo the hubby was very delighted to have it after his afternoon nap. And it looks so pretty too that you will think twice before having them ;) It is said that Mastani, the beautiful Muslim princess who stole the Maratha Peshwa ruler Bajirao's heart is the inspiration behind the name of this drink. Mastani is said to be one of the most beautiful and elegant lady in Indian history. And hence this beautiful drink is also named so after the beautiful Princess warrior. 

And I also read here that, initially when this drink was served people used to remark 'mast' (awesome in Hindi) and hence this drink was named Mastani. If you are in Pune and would want to have this, try at Sujata Mastani or Gujjar Cold Drink. I have not personally had them here but have read rave reviews about them. Also have heard that the Custard Apple Mastani too tastes awesome. So now shall we see how to make them at home, if you are not coming by Pune anytime soon :) I know mangoes are sill available, so grab them and make some Mastani before they disappear from the market !







Preparation Time : 10 minutes

Cooking Time : 30 minutes


Serves : 3-4 persons


I Used:


Mango - 2 cups chopped
Sugar - 1 tbsp
Milk - 1 cup (boiled, cooled and chilled)
Ice cream  - 2-3 scoops
Almonds - 1 tbsp (slivered)
Pista - 1 tbsp (sliced)
Tutti frutti - 1 tbsp
Glazed cherry - 2-3 nos (cut into 2)
Mango cubes - few for garnish



The Way:


1. Peel and chop the mangoes roughly. Take them in a blender. Add sugar and give a quick blend. Now add milk (boiled, cooled and chilled) and blend to a smooth puree


2. Pour this thick milkshake into a tall serving glass

3. Add to it a large scoop of ice cream 

4. Top it with tutti frutti, slivered almonds, sliced pistachos, glazed cherry and some mango chunks (if needed)


5. They taste great when chilled. So I keep the mangoes and milk in fridge before making them. Or you can add some ice cubes while making the mango puree

Notes:

  • I used a large banganapalli mango to make this. Alphonso would taste even better
  • I used vanilla flavour ice cream. You can use any flavour like mango or pista of your choice
  • Toppings are purely your choice. I use the ones I have available at that time
  • You can even use canned mangoes to make this
  • Serve it immediately else the ice cream would melt
  • Add sugar (or skip) as per your preference
  • Do not add water while pureeing the mango. The milkshake should be thick and creamy
Cheers,
Chitz
a

Thursday, 24 May 2018

Kumbalanga Pachadi | Winter Melon Pachadi | Ash Gourd Pachadi | Kerala Onam Sadhya Recipes


How are you beating the heat this year? This year (as I might have kept mentioning in my earlier posts as well ;)) it is slightly overwhelming for me. I am doing all that I can to keep hydrated as much as possible. While summer is fun with all the fruits and popsicles and cold treats and ice creams, it is also very difficult to have as well as cook a full fledged course. All you can think of is to eat watermelons and gulp down glasses of spiced buttermilk. But one has to eat as well right :D So I make many sorts of pachadi as well as it is light and also cold and very easy to make. Doesn't make life difficult in kitchen. You must have understood that by now, coz just last week I posted Vazhaithandu pachadi :D So this pachadi too fits the bill.. It is cold and refreshing with a stir fry and some matta rice :) Isn't it ! So let's see how to make this easy pachadi.

My other pachadi recipes are..

Cooking Time : 30 minutes


Serves : 3-4 persons


I Used:


Kumbalanga/Winter Melon/Ash gourd - A heaped ¾ cup
Green Chilly - 2 nos - slit
Water - ½ cup
Salt - As Needed

To Grind:
Grated Coconut - A heaped ¼ cup
Mustard
Curd
-
-
½ tsp
1 cup

To Temper:
Coconut Oil - 2 tbsp
Mustard  - ½ tsp
Red Chilly - 2 nos
Curry leaves - 2 sprigs

The Way:


1. In a saucepan take the cubed kumbalanga (winter melon/ash gourd), slit green chilly & salt along with ½ cup water & cook them over medium flame


2. Meanwhile grind together grated coconut and mustard. When they are ground well add curd & give another pulse or two so that the curd is mixed well

3. When the kumbalanga is cooked well, check if there is too much water. If then keep only about 1/4 cup and discard the rest. If there is too much water, the pachadi will turn too runny

4. Now add the ground coconut mixture & stir well.  Make sure the flame is very low & it does not boil. This may take about a minute or two. Once mixed well, remove from flame. Do not allow it to boil much, else the curd will curdle


5. Heat oil in another pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve


Notes:

  • Can add ½ tsp cumin seeds and/or a ½ inch piece ginger also while grinding. Since my family does not prefer them I do not add
Cheers,
Chitz

Tuesday, 22 May 2018

Unakka Chemmeen Pacha Maanga Curry | Unakka Chemmeen Maanga Muringakka Kootan

Kerala Style Dried Prawns & Raw Mango Curry with Drumsticks



And here I am with the last post of the season with dried shrimps. I promise :) My stock of the dried prawns is over :D So this is a recipe of the summer season coz the dried shrimps are paired with raw mangoes to make this gravy. It is a yummy tangy gravy that you can make when you do not have fresh fish in stock to enjoy a fish curry. Here in this gravy tamarind is not used, instead the raw mangoes impart the necessary tanginess for the gravy.. It is easy to make and you can pair it with aviyal or any thoran or stir fry of your choice. Deeps liked this gravy and did ask for a second helping (proof that he liked this and I can continue to make it as part of our menu ;)) and so this is going to be a regular whenever I get hold of some dried shrimps. So let's see how to make this yummilicious gravy..

Other recipes with Dried Shrimps:

Unakka Chemmeen Chammanthi Podi | Dried Shrimp Chutney powder
Unakka Chemmeen Roast | Dried Shrimp Fry

Other recipes with Mango:





Recipe Source: Adapted from Here


Preparation Time : 15 minutes

Cooking Time : 45 minutes


Serves : 3-4 persons


I Used:


Dried Shrimp - ½ cup
Raw Mango - 1 no (big sized one - totapuri/kilimooku) - cut into cubes
Drumstick - 1 no - cut into 2 inch long pieces
Shallots - 4-5 nos - sliced
Ginger - 1 inch piece - sliced
Green Chilly - 2 nos
Curry leaves - 3 sprigs
Red Chilly powder - 2 tsp
Turmeric powder - ¼ tsp
Salt - As Needed
Water - As Needed

To Grind:

Coconut  - ½ cup

To Temper:

Coconut Oil - 2 tbsp
Shallots - 4-5 nos


The Way:


1. Rinse and wash the shrimp thoroughly 3-4 times to remove any dirt or dust particles in them. They tend to absorb water, so be quick to rinse and once done, drain them and keep aside for 10-15 minutes



2. Now heat a man chattai (earthen pot) or a kadai. Add the washed dried shrimps and roast on medium/low flame for 5-10 minutes till they turn golden in colour. Once done and dried, remove them on to a plate



3. If you have bigger shrimps and would want to remove their heads and tails now would be a good time to do so


4. Then in the same man chatti or pan take the roasted shrimps, drumstick, cut mangoes, sliced shallots, sliced ginger, green chilly, 1 sprig curry leaves, red chilly powder, turmeric powder and salt (add cautiously as dried shrimps already have salt in them)


5. Add water and mix well. Cook them on high flame till water begins to boil


6. When it starts boiling, reduce the flame to low and cover the vessel and cook till everything is cooked. Check occasionally to see that water doesn't evaporate off completely and they get burnt. This would take around 15-20 minutes




7. Meanwhile grind grated coconut to a smooth fine paste by adding water. Once the mangoes and shrimp is cooked, add the coconut paste to it and stir well. Check for salt and hotness. Add accordingly if required


8. Cook for another 10-15 minutes in low flame 




9. Meanwhile heat coconut oil in a tadka pan. Add sliced shallots and fry them till golden brown

10. Once the gravy is done, pour this tempering on the gravy and add 2 sprigs of curry leaves and give a gentle stir



Serve with rice and a stir fry of your choice!



Notes:

  • The tanginess for the gravy comes from the raw mangoes. So add accordingly. I used the whole of a kilimooku/totapuri mango. If you are in doubt, first add half of the mango. Then once the shrimp and mangoes are half cooked, check for the tanginess, add more if needed 

Cheers,

Chitz