Parippu Curry (Kerala Lentil Curry)

 

          Parippu Curry is a traditional and an authentic Kerala style lentil curry. It is an integral part of a Sadya meal, a vegetarian feast, served during Onam, a harvest festival. Split moong dal (green gram) is used in this recipe and is cooked with a mix of fresh coconut-cumin seeds-green chilies paste. 

          A tempering of dry red chilies, mustard seeds, curry leaves and onion in ghee is poured over the end product. It is very easy to prepare and yummy in taste. This classic dish goes very well with hot steamed rice, accompanied with papad and a drizzle of some ghee for a great comfort meal.  

• 1/2 cup split moong dal 
• salt to taste 
• 1/2 tsp. turmeric powder
• 4-5 tbsp. fresh grated coconut 
• 1/2 tsp. cumin seeds
• 2 green chilies
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. coriander leaves, chopped

          Dry roast the lentil for 1-2 minutes. Soak in sufficient water 30 minutes. Wash and drain well. 

          Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.

          Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.

          Let it come to a boil and simmer for a minute. Switch off the flame. 

          Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown. 

          Switch off the flame and pour this tempering over the prepared dal. Garnish with coriander leaves and serve with rice. 

Mutton Pothi Biryani

 

          This Kerala style traditional Biryani is a local delicacy and is extremely flavourful. It is also called as Kizhi Biryani. It is quite unique as rice and mutton are cooked separately and then layered with few toppings. It is then wrapped in a banana leaf and steam cooked to enhance the flavour of the dish. 

          The banana leaf can be wrapped like a parcel / packet called Pothi or as a potli / pouch which is called Kizhi in the local lingo. Traditionally, small grain rice, called Jeerakasala rice is used in this recipe, but it also goes well with Basmati rice. This is a must try recipe and a great party recipe too. This one-pot meal is best enjoyed with raita and papad. 

          Pothi Biryani is fast catching up with many Kerala restaurants worldwide. In fact, I came across this traditional Biryani in one of the Kerala restaurants and I totally loved this concept of biryani in a banana leaf. It is just divine. 

          At times, pineapple, raisins or saffron is used as a garnish. But I skipped these ingredients. You may add them if you wish. It can be served directly from the banana leaf itself for a nice weekend lunch at home. Though the process may be slightly lengthy for some, however the end result is this super yummy comfort food. So enjoy!!!!

• 1 cup small grain rice, soaked for 30 minutes, washed and drained
• 500 gms. mutton with bones
• 2-3 boiled eggs
• 3 tbsp. oil
• 1 onion sliced
• 1 onion, chopped
• 1 tomato, chopped
• 2-3 tbsp. fried cashew nuts
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. ghee
• banana leaves as required
• aluminum foil as required

Marination - 

• 1 tbsp. ginger-garlic paste
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt

          Marinate the mutton with all the mentioned ingredients, preferably overnight. 

          To cook the rice - bring sufficient quantity of water to a boil. Add the drained rice and cook till it is almost done. Drain and keep aside. 

          Heat oil in a pan and fry the sliced onion till well browned. Drain and keep aside.

          In the same oil, fry the chopped onion till light brown. Add the tomato and sauté till it is mashed. 

          Now add the marinated mutton and cook, covered, till almost dry. Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. 

          When it is cool enough to handle, remove the lid and simmer further till the gravy is thick. Keep aside.

          Heat a tawa / pan and place the banana leaf for a few seconds (both sides). This will help it to become more pliable and soft so that it can be easily folded without breaking. 

          To assemble - Place an aluminum foil and over it keep a banana leaf. Grease it a bit with some ghee. Place some cooked rice and then layer with little of the cooked mutton, followed with another layer of rice. 

          Place a boiled egg over the rice. Sprinkle some fried onion, cashews and coriander leaves. Drizzle some ghee and a tbsp. of the mutton gravy.

           Gently fold the banana leaf along with the foil into a parcel. Make 1-2 similar parcels with the remaining rice and mutton curry.

          Place a kadai / pan with some water and bring it to a boil. Place a perforated stand and arrange the parcels. 

          Cover it and steam for 8-10 minutes on a low flame. You can also steam in a pressure cooker or an idli stand. 

          Serve with some raita and papad if you wish for a nice traditional Kerala style Biryani. 

          

Hariyali Soya Keema Matar with Sausages (Green Soybean Peas Curry with Sausages - Fusion Style)

 

          Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. You will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based one with some coriander leaves, along with other basic ingredients as the base of the gravy. 

          I have also added some sautéed chicken sausages, but it is optional. If you want to keep it purely vegetarian, just skip it. This side dish can be enjoyed with pulao, plain biryani, jeera rice or any type of Indian bread of your choice. 

• 1 cup soya granules
• 1/2 cup green peas
• 2-3 chicken sausages 
• 1 onion, roughly chopped
• 2-3 garlic cloves
• 1" ginger
• 2-3 green chilies
• 1 cup coriander & mint leaves
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. chaat masala 
• 1/3 cup yoghurt, well beaten
• 1 tsp. coriander leaves, chopped to garnish 
• pinch of red chili flakes to garnish

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

          Blend together onion, ginger, garlic, green chilies and coriander-mint leaves. Keep aside. 

         Heat oil in a pan and stir fry the sausages till light brown. Slice them into pieces and keep aside. 

          Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Now add the onion paste and simmer till the moisture is almost dried up.

          Now add all the dry spices and give it a stir. Add in the beaten yoghurt and mix everything well.

          Add the drained soya granules, green peas, sausages (reserve few to garnish) and 1/2 cup water. Give it a stir and simmer on a low flame till the gravy comes to a desired consistency.

          When done, transfer to a serving dish. Garnish with sausages, coriander leaves and chili flakes. Serve with any form of Indian bread or flavored rice. 

Chocolate Oats Kheer / Payasam / Pudding

 

          This is an absolutely amazing and a simple oats kheer / payasam / pudding. I gave a twist to it by adding some leftover grated dark chocolate for a nice chocolaty  flavored dessert. It turned out real yummy and this combination resulted in a thick creamy dessert. So do give it a try and surprise your loved ones. You can enjoy it just as it is, as an after meal dessert or with poori / paratha for breakfast. 

           This recipe is a great way to turn your regular oats into a delectable flavored dessert. Garnish with chopped pistachios, dry rose petals and saffron and serve them chilled in individual bowls. So time to indulge in this easy to make chilled delicacy. Enjoy !!!!

         Oats are generally nutritious, wholesome and low in cholesterol. It contains fiber and is rich in antioxidants. Hence, it is advisable to include it in our daily diet. Apart from having it for breakfast, you can turn them into delectable desserts. 

         So oats based kheer / pudding being my favorite, I keep experimenting. It is not only healthy but is a real comfort dessert for me. I like to indulge in it after every meal, especially after lunch. So tried this yummy kheer made of oats and flavored with Lindt dark chocolate. A new creation from my kitchen. You can make them healthy by adding some Bournvita instead, for your kiddo. 

            The story behind the preparation goes like this. After cooking oats in milk, I thought why not add in some chocolate. So here you go. I added some leftover Lindt dark chocolate. It turned out some sort of a mix-n-match dessert. So thought of sharing this delicious concoction which surprisingly, turned out very yummy with just the right amount of sweetness for me. It is ideal for an after-meal dessert. So go ahead and give it a try and serve them chilled.

• 3 cups milk
• 1 cup oats
• 1 tbsp. butter
• 2-3 tbsp. grated chocolate (I used Lindt dark chocolate)
• 3-4 tbsp. sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. chopped pistachios
• pinch of saffron & dry rose petals

         Melt butter in a pan. Add the oats and sauté till it is slightly browned. Add the milk, cardamom powder and sugar. 

         Mix everything well and simmer on a low flame till it is slightly thick in consistency. (It will further thicken when it cools down).

          Switch off the flame. Add the grated chocolate and rose water. Give it a stir till it is completely dissolved. Keep aside to cool down. Then refrigerate till serving time. 

          Spoon this chilled dessert in individual bowls / short glasses. Garnish with chopped pistachios, dry rose petals and saffron. Enjoy!!!!

Dhania Paneer (Coriander Paneer / Paneer in Coriander Gravy)

 

          Paneer is generally prepared in the signature red colored makhni gravy and it is a very popular restaurant style dish. So I gave a slight twist to the gravy by adding some coriander leaves instead, to make this yummy Dhania Paneer or green paneer curry. It tastes superb with the predominant flavor coming from the coriander leaves. You can adjust the green chilies accordingly.

           

          Another change I made to the gravy is the addition of some low fat milk instead of the mandatory cream / yoghurt that goes into it. Overall the dish turned out very appetizing and can be served as a side dish with any Indian flat bread like, naan, kulcha, tandoori roti or any flavored rice of your choice. So check out the step by step pictorial recipe to prepare this amazing dish.

• 200 gms. paneer cubes
• 2 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2-3 green chilies
• 1 cup coriander leaves
• 1/4 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 cup water
• 1/4 cup milk
• 1 tsp. chopped coriander leaves to garnish

            Blend the onion, ginger, garlic, green chilies and coriander leaves. Keep aside. 

          Heat oil and ghee in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Now add the blended paste and stir fry till the oil separates. Add all the dry spices and mix well. 

          Add 1/2 cup water, 1/4 cup milk and the paneer cubes. Give it a stir and simmer, covered, till the gravy comes to a desired consistency. 

          When done, garnish with coriander leaves.

          Enjoy with hot steamed rice, jeera rice, pulao, plain biryani or any Indian flat bread for a great comfort meal. 

 Blend the onion, ginger, garlic, green chilies & coriander leaves. Keep aside. 

Heat oil & ghee in a pan. Temper with cumin seeds & asafoetida. Sauté for a few seconds. 

               Now add the blended paste & stir fry till the oil separates. 

               Add all the dry spices and mix well. 

Add 1/2 cup water, 1/4 cup milk & the paneer cubes. Give it a stir & simmer, covered, till the gravy comes to a desired consistency. 

             When done, garnish with coriander leaves.

Enjoy with hot steamed rice, jeera rice, pulao, plain biryani or any Indian flat bread for a great comfort meal. 

No Fry Fried Ice Cream

 

        This non-fried ice cream is a Mexican inspired dessert but minus any oil. It has a crispy coating but without deep frying. It is crunchy on the outside and soft from within. This is a great party recipe and is apt for a kids party or a kitty party. It is a 'must try' recipe . You can enjoy simply on its own with just a sprinkle of chopped pistachios, like I did or with a garnish of some whipped cream, chocolate sauce or a cherry on the top. Enjoy !!!!

          

             So impress your guests with this easy to make frozen dessert. However, I replaced the cornflakes and cinnamon powder that is typically used. 

            I tried with oats, grated Lindt dark chocolate, brown sugar and cardamom powder and it turned out super yummy.

           You can try with any flavored ice cream of your choice. Make them ahead of time and freeze until serving.

• 4-5 scoops of ice cream
• 1 tbsp. butter
• 1 cup oats
• 1/4 tsp. cardamom powder
• 2-3 tbsp. grated chocolate
• 2-3 tbsp. brown sugar or as needed
• 1 tbsp. chopped pistachio & dry rose petals to garnish

          Scoop the ice cream and arrange them on a butter paper or a muffin tray lined with cling film for easy removal. Freeze for 1-2 hours. 

          Meanwhile, melt the butter in a pan. Add the oats and sauté till it is slightly browned. 

          Add the grated chocolate, brown sugar and cardamom powder. Mix everything well and sauté for 4-5 minutes. Set aside to cool completely. 

          When the ice cream scoops are hard enough, roll them in the crunchy oats mixture and press them gently till well coated from all over.

          Garnish with chopped pistachios and dry rose petals and enjoy, If preferred, you can garnish with whipped cream, chocolate sauce or a cherry.

Fresh Red Chili Thecha

 

             Thecha is a traditional Maharashtrian recipe where fresh green chilies, garlic, coriander leaves and groundnuts are coarsely crushed in a mortar & pestle. Alternately, you can grind in a mixer jar coarsely without adding any water. In this recipe, I replaced the green ones with fresh red chilies to make this super spicy and tangy chutney. 

          It is usually served as an accompaniment with Indian flat bread like jowar bhakri or bajra roti. However, it goes very well with thalipeeth, chapatti or hot steamed rice. This Thecha can be refrigerated for a couple of days to be used later. 

• 15 fresh red chilies
• 8-10 garlic cloves
• 1 tsp. cumin seeds
• 2-3 tbsp. roasted peanuts
• 1/2 cup coriander leaves
• 1 tbsp. oil 
• 1/4 tsp. asafoetida
• salt to taste
• 1 tsp. lime juice

          Pound the chilies, cumin seeds, garlic, coriander leaves, roasted peanuts and salt into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          Heat oil in a pan and add the asafoetida. Sauté for a few seconds. Now add the blended chili mix and stir fry for 2-3 minutes.

        When done, transfer to a serving bowl and drizzle some lime juice. Store in an air-tight container and refrigerate for 2-3 days. 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal.