Jambakka Achaar

Its been almost a year since i disappeared from blogging.thanks to all those who constantly kept asking about my new posts.so here i am with the very simple and humble jambakka /water rose apple pickle.

Last week i have been to my hometown and  now there its the season of jackfruit and roseapple and plums.and of course it was raining cats n dogs there...in the midst of rain  we went for a short trip to Ponmudi.While returning back from Ponmudi ,climbing down the 22 hairpin curves suddenly we saw a lady selling fresh rose apple and raw mangoes.. my husband who is very fond of jambakkas stopped the car to buy them .we never bought jambakkas before ever because there woul be plenty of them at our house.but this time we reached our home jambakkas were all finished at my place....so these jambakkas were special since we got them  from Ponmudi:)..i packed it to Chennai and pickeled them ...To the recipe

Ingredients

1. jambakka/water rose apple - one bowl
2. oil -3tblsp
3. mustard seeds- few
4. fenugreek seeds - few
5. chilli powder-3tbsp
6. asfoetida-1/4tsp
7. turmeric powder-1/4tsp
8. curry leaves-one or two springs
9. vinegar - 1tbsp
10. salt -as needed

Method

• de seed the rose apples. mix with salt and keep aside
• heat a pan and add oil.I used gingely oil
• splutter mustard seeds.when done add fenugreek seeds
• now add the rose apples with salt
• saute for about 7-10 minutes
• now add all the powders and curry leaves.saute nicely for about 5 minutes
• switch off flame and add the vinegar
• let it cool and transfer to a clean glass bowl 
• enjoy....:)

UNNAKKAAYA/Coconut filled banana fritters

A very very belated Eid wishes to all....I have been off from blogging for a while due to some personal reasons..But a lot  have been happening in my life:)...Thaanks a ton to all those who have asked me about my absence from blogging..glad to know that you were all missing my updates :)..thanks for the support and love

                                                     

This ramzan and Eid,unlike the past five years, i celebrated in kerala with my family in kerala.Along with my sister in law i planned to try few of  those typical malabar dishes this ramzan.My sister in law was very enthusiastic to have me alongside to experiment with new dishes.She always gives feedback about my recipes and is a great supporter of my blog.Though she is from trivandrum she knows a lot of  typical malabar recipes.So the first recipe we tried was unnakkaya.

.

                                              Unnakkaya is a widely popular malabar snack.Those who are from malabar side wouldn't need an introduction to this delicacy. Its a sweet dish made using ripe plantain/ethakkaya with a sweet filling inside.

RECIPE

what you need 

ripe plantain/nenthrapazam/ethakkaya - 4

for the filling

coconut - 1/2 cup

cashewnut-3 tbsp

raisins- 3 tbsp

sugar - 3 tbsp

cardomom seeds -2 or 3 pods

How to make 

• cook the bananas in a pressure cooker or steam it in steamer until soft.
• remove the skin and and using a knife remove the black seeds and fiber in the middle.
• mash it and make a soft dough out of it like the chappathi dough and keep aside.
• now we will make the filling.heat ghe.e in a pan and add cashewnuts, raisins ,coconut and cardamom seeds.saute for few minutes.remove from fire and keep aside.

• grease your hands with ghee.take lemon sized ball from banana dough and flatten it in your palm
• take 1 or 2 tsp full of coconut filling and place it in the center.now close the edges and make an elongated cylindrical shape using your both hands.

• .make rest of the unnakkayas like this

• heat oil/ ghee and slide each unnakkayas carefully and fry them turning each sides till all the sides are done

• drain them into tissue paper and serve.

tips

• do not overcook the bananas.
• if the banana dough is a bit lose you can add rice flour or keep it refrigerator for a while
• you can customize the coconut filling by adding dates ,tutti frutti, egg etc

Bread Caramel Pudding

  I was 12 when i fell in love with puddings.I clearly remember having pudding as dessert for my relative's wedding and that was the first time i ever had this delicious dessert.I didn't know the name of the dessert served then.All i know was i was served with something heavenly:)))

Though i love puddings very much i started making them only after my marriage.I have tried many puddings like dates pudding,coffee pudding,rava coconut pudding etc.But among all i have tried, this bread caramel pudding is my favourite.Its very simple and easy to make but tastes great.we all loved this pudding very much.

i was a little busy while making this so couldn't take step by step pictures.To the recipe

recipe for bread caramel pudding
ingredients

1. bread slices - 2
2. egg - 2
3. milk - 1 cup
4. sugar - 1/2 cup
5. vanilla essence - 3/4 tsp

for caramalising
sugar - 2tbsp

how to make

• soak bread pieces in milk and keep aside.
• next we will make the caramel.heat 2tbsp sugar in the pudding mould.when it turns into nice amber colour switch off the flame and swirl and spread the caramel syrup all around the mould and keep aside.
• now in a mixer,add eggs, sugar,vanilla essence and blend well.
• to this add soaked bread milk mixture and blend briefly.
• pour this mixture into the caramelised pudding mould.
• cover the mould with an alluminium foil and prick on top of the foil all over to allow steam to escape
• put the mould in a pressure cooker or steamer
• simmer the flame and steam for about 20-25 minutes
• switch off the flame and allow to cool
• then keep refrigerated for about 2-3 hours or more 
• then take from refrigerator and run a knife around the edges of the pudding to loosen it.
• demould it by inverting into the serving plate.
• enjoy this super delicious dessert:)

Notes

be careful not to overheat sugar caramel syrup.once it turns nice brown/amber colour switch off the flame or it will taste bitter

Chicken Dum Biriyani

Of all the biriyanis i love chicken biriyani the most.I make biriyanis on special occasions like Eid like others but i make pressure cooker biriyani often which is so easy.But never tried doing the dum before.I was actually bored of making biriyani the same method i used to.So thought of giving a try at dum.I know this is not the perfect way of doing the dum but the end result was awesome.This was the best biriyani i ever made.The chicken pieces had the perfect juicy texture.

Biriyani making is often misunderstood as tedious task.But personally i feel its the easiest dish to make.no chopping no grinding apart from chopping the mint/corriander leaves:)you dont have to make ten side dish also.All you need is a simple raita or pickle.sometimes you can go a little extreme and have boiled eggs and pappad along with your biriyani:))))

Recipe for chicken dum biriyani
Ingredients

for marination

1. chicken - 1kg
2. ginger garlic paste - 2 tbsp
3. green chillies - 2 or 3
4. turmeric powder - 1/2 tsp
5. corriander powder -1 1/2 tsp
6. red chilli powder - 1 tsp
7. pepper powder - 1/2 tsp
8. fennel powder - 1tsp
9. cumin powder -1/2 tsp
10. yogurt - 3 tbsp
11. {corriander leaves, mint leaves,curry leaves}- a handfull
12. salt - as required
13. lime juice - 2 tbsp

for sauting

1. onions - 4
2. tomatoes -2
3. oil - 3 tbsp

for rice

1. basmati rice - 2 1/2 cup
2. water - 4 cups
3. ghee - 2 tbsp
4. pepper pods - 4 or 5
5. cumin seeds - a pinch
6. cinnamon-half inch piece
7. cloves - 6
8. cardamom - 3
9. bay leaf - 1
10. aniseed - 3
11. salt -1/2 tsp
12. lime juice - 1 tbsp

for garnishing

1. onion - 2[for caramalising]
2. cashew nuts - handfull
3. raisins - handfull
4. mint leaves - handfull
5. corriander leaves - handfull
6. cherry/tutti frutti - handfull

Method

• wash and drain  rice and keep aside
• wash and drain the chicken .
• marinate the chicken using the ingredients listed under marination for about 2 hours
• heat oil in a pan and saute sliced onions nicely till golden brown
• add tomatoes and saute well
• once tomatoes are soft mushy and nicely saute add marinated chicken
• mix everything well and cook covered.chicken will ooze out water and in this water we will do the dum
• when the chicken is 3/4th cooked switch off the flame

• while chicken is being cooked lets make the rice
• heat a vessel and add little oil/ghee and saute onions till they turn wonderfully deep brown in colour
• transfer the caramalised onion to a plate and then add cashew nuts and fry till brown followed by raisins.

• in the same pan add rest of the ghee and add pepper pods,cumin seeds,cardamom,cinnamon,bay leaf,cloves,aniseed and saute for few seconds
• add  rice and fry for a while,about 5-10 minutes
• add water ,salt and lime juice
• mix well and cook covered.we have taken enough water just to half cook the rice

layering and dum

•   take a wide vessel and spread some ghee on the bottom
• first place chicken masala as the first layer and then add rice as second layer and repeat the process with the rest of masala and rice
• when the layering is done, spread  caramalised onions and chopped mint leaves and corriander leaves cashewnuts and raisin.keep aside the above items for final garnishing too
• 
  

• close the vessel with a tight fitting lid
• make a dough out of wheat flour like you do for chapathi and  seal the edges of lid of the vessel using this dough

• place the vessel on stove top at lowest flame and cook for about 15-20 minutes
• switch off the flame and allow to rest for another 10-15 minutes.
• now your biriyani is ready
• before serving garnish with cashewnuts caramalized onions chopped mint corriander leaves raisins and tutti frutti and enjoyyyyyyy:)
• serve hot with raita n pickle

Notes

• you can add saffron soaked in milk/pineapple essence before putting the dum.

Apple Green Grapes Drink

Last week i have been to Mumbai to meet our friends there.I fell in love with Mumbai about 3 years back.Friends ,chaat ,shopping everything has been soooo  special and wonderful ever since.Like the previous visits, had a great time this time also..thank u soooo much M & R:)

While i was going through Vanita pachakam magazine at my friend's place in Mumbai i came across this recipe .Without any delay i just clicked the recipe in my mobile  and once i reached back home i tried this drink.It was green in colour as soon as i made the drink.But very soon ,even before i finished straining the juice it started changing colour to dark brownish green.I guess its the apple which changed the colour.

Recipe for apple green grapes drink
ingredients

1. apple - 1
2. green grapes - 1/2 cup
3. lemon - 1, chopped into small pieces
4. sugar - to taste (optional)

How to make

• in a blender blend apple and green grapes nicely along with little water.
• strain the juice. 
• take a tall glass add lemon pieces and icecubes(if u are using).
•  pour the juice into the glass and serve.

Notes

• u can add soda water to this drink
• sugar is optional since apple and grapes are already sweet
• u can even add mint leaves for the flavour

Sending this post to srivalli's CC Challenge of the month-april 2014, week 3

Strawberry Milkshake

After making strawberry jam i had some more strawberries left in my fridge.So i thought of making Strawberry milkshake.Milkshakes are my all time favourite.I have so many milkshake recipes in my draft which i will be posting soon.Since its summer i am thinking of posting mostly juice and milkshake recipes

This is a very simple and easy recipe with very few ingredients.How relieving it would be to have a glass of milkshake on this summer.aaaaah....:)

Recipe for strawberry milkshake

ingredients

1. strawberry - 1/2 cup
2. frozen/chilled milk - 1 cup
3. sugar/honey - 2 tbsp

How to make

• wash strawberries thoroughly and drain them
• in a blender add  crushed milk(if using frozen milk) sugar/honey and strawberries and blend nicely
• pour the milkshake into a glass and enjoyyyyyyy:)

Paalaada

Paalaada is nothing but rice crepes which is very soft and thin.This is one dish my mom used to make whenever we had guests or on birthdays or on special occassions like Eid.It is very simple to make and we don't have to wait till the batter gets fermented like we do for dosa or appam.We have to grind the soaked rice ,coconut and egg and use it then itself.

From my mom my sister took this recipe and mixed it with her mother in law's recipe .My sister is an amazing lady who seems to have ten hands when she is in the kitchen.She always amazes her guests with delicious food. She assured me that paalaada is very easy to make.So before i came to Hyderabad soon after i got married ,i noted down this paalaada recipe in my small recipe dairy along with few other recipes from my mom and mother in law.So now when i decided to participate in this cookbook challenge of srivalli i chose this softy beauties .

I feel extremely happy and excited to be part of this cookbook challenge.Thanks a ton srivalli for the opportunity

Recipe for paalaada

ingredients

1. idly rice - 1 cup
2. coconut - 1/2 cup
3. egg - 1
4. water as required for grinding

 How i made

• soak the rice for 2 hours

• grind the rice along with coconut little by little adding enough water

• pour the batter onto a strainer and strain the mixture into a vessel.

• while grinding the last batch of rice add the egg and grind

• strain the mixture . add salt and mix well.add water if necessary.the batter should be very thin

• now heat a nonstick pan and pour one ladle full batter and swirl and spread the batter

• cook covered for about less than one minute in medium flame .

• transfer to a plate and fold it into triangle or lengthwise shape

             

•  serve it hot with chicken /mutton curry or any kurma of your choice

this post is for CC Challenge of the month-april 2014, week 1