Sunday, 12 November 2017

Prawn vada/ balls with chilli mayo dip

Recipe adapted from here
Prawns- 200-225 gms
Grated coconut- 1 cup
green chillies- 4
Shallots- 1/4 cup, peeled and roughly chopped
Ginger- 1/2 tbsp, peeled and roughly chopped
Garlic- 6, peeled and roughly chopped
Curry leaves- 1 big sprig
Turmeric powder- 1/2 tsp
Kashmiri chilli powder- 1 tsp
Pepper powder- 1/2 tsp
Salt- to taste

Oil- to fry

Chilli mayo dip
Mayonnaise- 1/2 cup
Tomato ketchup- 2 tsp
Green chilli sauce- 1 tsp (you can also use the green Tabasco sauce but reduce the quantity as they are more potent
For the vada, grind together all the ingredients to a coarse paste.
Grease your palm with a little oil and make small balls out of the mixture.
(You can also flatten it to make them look like vada)
(You can freeze them at this point and then defrost at room temp and make them into balls for frying)
Heat oil in a deep pan and add the prawn balls into them in batches
Fry till brown on all sides, about 2 to 3 minutes on each side.
Serve with a dip as an appetiser or as a side to rice.

Mix together all the ingredients for the sauce in a small bowl. Adjust the heat by increasing or reducing the amount of green chilli sauce. Refrigerate till ready to use.

Thursday, 24 August 2017

Simple potato fry

My mum makes this potato fry back home and its so so tasty, i can eat just that and rice and be content. Its a very simple recipe with not a lot of ingredients but you will need patience to make it, as it needs a wee bit of slow roasting. 

Serves 3-4 as part of side dish
Potato- 2 large, peeled and sliced into small cubes
Coconut oil- 2 tbsp
Mustard seeds- 1/2 tsp
Dried red chillies- 3
Curry leaves- 2 sprigs
Kashmiri chilli powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Water- 1/4 cup
Salt- to taste

Slice the potatoes into small cubes. The trick here is to try and get them all as uniformly as possible. My mum cubes them much smaller which is even better.
Heat coconut oil in a frying pan and splutter mustard seeds followed by dried red chillis (break them in half) and curry leaves. 
Keeping heat on medium low, stir for a few seconds and then add the potato.
Saute well with the infused oil, preventing the potato from sticking to the pan.
Add the chilli powder, turmeric powder and salt and mix well with the potatoes, making sure they are all coated well with the masala.
Pour in water, give a final stir and close with a lid. 
Cook on medium/low heat, stirring in between carefully without breaking the potatoes.
Once they are partially cooked, open the lid and continue cooking till the water evaporates and the masalas are dry and coats the potato. 
On medium low heat again slow roast it, till the sides of the potatoes slightly crisp up. It takes a while, but don't skip this step as that's what makes it taste so much better. Scrape the base of the pan to get all the masalas off it.
Serve with rice, moru kachiyathu and pappadam.

Notes: Be extremely careful while saunteeing the potatoes as they will easily break and become a mushy mess.
You can add a tsp of coconut oil and curry leaves towards the end for some extra taste, but i avoided it.
Coconut oil imparts that gorgeous taste, so do try with it or a mix of coconut and vegetable oil at least.

Monday, 26 June 2017

French yogurt cake with cardamom and pistachio

Makes 1 loaf cake

Granulated sugar- 1/2 cup
Eggs- 2 small
Vanilla extract- 1/4 tsp
Plain yoghurt- 1/4 cup

All purpose flour- 1/2 cup + 2 tbsp
Baking powder- 1 tsp
Salt- a pinch
Ground cardamom- 3/4th tsp

Flavourless oil- 1/4 cup
Pistachio nuts- 1/2 cup, lightly crushed

Preheat oven to 175C and line a small loaf pan with baking paper.
In a mixing bowl whisk together the sugar, eggs, vanilla extract and yogurt till well combined and pale yellow..approx 3 to 4 minutes.
Add the dry ingredients (flour to cardamom) and mix well to combine.
Pour in the oil and fold lightly, don't have to whisk vigorously, but make sure its all mixed well
Pour the batter into the pan and top with the chopped nuts.
Bake for about 30 minutes or till a skewer comes out clean.
Take them out and leave to cool completely on a cooling rack.
Slice and have with a cuppa.

Tuesday, 6 June 2017

South Indian garlic and coconut rice

Serves 4 as part of main meal (recipe adapted from here)
Oil- 1tsp
Curry leaves- 6 to 8 leaves
Garlic- 15 medium size pods, peeled and roughly chopped
Dried red chilli- 1 large (add more if you want it spicy)
Fennel seeds- 1/4 tsp
Grated coconut- 1 cup
Kashmiri chilli powder- 1 tsp

Ghee- 1/2 tbsp
Oil- 1 tsp
Mustard seeds- 1 tsp
Curry leaves- 1 sprig
Urad dal- 1 tsp
Dried red chilli- 2

Cooked rice- 6 cups (could be basmati, or any leftover rice)
Heat the oil in a wok and keeping heat to medium low, add the curry leaves, garlic, dried red chilli, fennel seeds, grated coconut and chilli powder.
Roast till the coconut changes in colour a bit and all the spices are aromatic, for about 5 minutes or so. Keep stirring continuously or they will burn. 
Once cool, grind to a coarse mix.

Heat the ghee in the same wok and splutter mustard seeds.
Add curry leaves, urad dal and the dried red chilli to temper.
Add the ground mix and saute for a couple of minutes, just to warm it up.
Add cooked rice into the wok and mix it into the tempered ingredients and ground mix slowly, without breaking the rice.
Keep on heat just enough to warm the rice.
Serve with cold raita and pickle and papad.

Notes: Its a dish that is very strong on the garlic flavour. Reduce it if you want to mellow it down a bit.
Cold cooked rice, or rice that has stayed a couple of days in the fridge is best in this recipe.
You can ease the process by adding the ground mix with the rice in a bowl and then pouring the tempered ingredients on top of the rice and giving a good mix.

Friday, 7 April 2017

Harissa and garlic smashed potatoes

Serves 3 as part of side
Charlotte potatoes- 10
Olive oil- 4 tbsp
Harissa paste- 2 tsp
Garlic- 6 pods, peeled and finely chopped
Salt- to taste
Parmesan or Grana Padano cheese- 1/4 cup, finely grated
Chopped parsley- to garnish

Wash and scrub the potatoes and cook them in a pan of boiling water for about 20 minutes or till they are just about fork tender.  
Drain and keep aside.

While the potatoes are boiling, take a small bowl and pour in the olive oil.
Into it add the harissa paste, garlic pods and salt to taste.
Give a thorough mix and keep aside till ready to use.
Preheat oven grill/broiler to 200C and line a baking tray with kitchen foil.
Generously brush the foil with some of the olive oil (without any garlic bits). You can also use an oil spray if that's more convenient.

Place the potatoes on the tray, a few inches apart and using a potato masher, slightly smash them, without going all the way through, and by retaining the shape. If you mash it too much, the potatoes would break.
Douse or brush the smashed potatoes with the harissa paste and garlic olive oil, making sure there are a few garlic pieces on top of each of the potatoes. Be generous here and use up all the oil, as it adds to the flavour and also helps crisp up the potatoes a bit.

Place under the grill for about 10 to 12 minutes.
Take it out, top the grilled potatoes with the cheese and place it back under the grill for another 3 minutes or so, just until the cheese is melted.
Just before serving, sprinkle the chopped parsley, and serve warm.

Notes: We served this as a side to Roast pork and it was great.
You can use melted butter instead of olive oil for an enhanced taste.

Wednesday, 5 April 2017

Light brioche burger buns

Makes 6 medium size burger buns or about 5 large buns (Recipe adapted from here)
Bread flour- 1 1/4 cups + 3 1/2 tbsp
Salt- 1/4 tsp
Oil- 1 1/2 tbsp
Warm water- 1/2 cup
Whole milk- 1 1/2 tbsp
Active dry yeast- 1 tsp
Sugar- 1 1/4 tbsp
Egg- 1 large
Bread flour- 1 1/4 cups + 3 1/2 tbsp
Oil- 1 1/2 tbsp
Egg white- of one small egg for egg wash, lightly beated
Sesame seeds- around 1 tsp or so
Into the bowl of a free standing mixer add the flour and salt and rub in the oil with your finger tips so the flour resembles coarse bread crumbs. 
In a separate bowl whisk together the warm water, milk, yeast and sugar.
Beat at egg into it and pour this mix into the flour mix.
Using the dough hook of the mixer, start kneading the dough on medium speed for about 5 to 6 minutes, or till the dough comes together. If you are kneading by hand, lightly flour a work surface and knead for about 10 minutes till the dough is no longer sticky.
The dough should not be really sticky, but pliable without the use of more flour.
Oil the same mixing bowl and place the dough into it, spreading some oil on it to prevent drying.
Cover with a kitchen cloth and leave to rise for a minimum of 1.30hrs or till doubled in size.
I preheated my oven to about 40C, turned it off but with the light on and left the dough in there to proof. If proofing in the oven make sure its not more than 50C as forcing the rising will result in a dense, dry bread.

After the dough has risen to double its size, punch it down and scoop out of the bowl (on to a lightly floured surface if needed. I didnt need to use any) on to your kitchen counter.
Divide the dough into 6 equal portions. (I am a bit mental when it comes to sizes in baking so i actually measured out the portions each weighting approx 78 to 80gms)
Roughly roll each portion, flatten to a thick pancake size and bring the sides together to join in the middle and make a parcel of sorts. Then turn it over and using your palm, cup the ball and roll lightly to form a perfectly round bun.
Place all the buns on a tray lined with baking paper and keep aside to proof for another hour or till the buns have risen.
I placed them back into a warm oven with just the light on.
When ready to bake, preheat oven to 200C
Brush the tops of the buns with egg white and sprinkle the sesame seeds.
Pour boiling water into a baking dish or any oven proof dish and place on the oven floor. The steam created will ensure soft buns.
Place the tray with the buns on the middle shelf and bake for about 13 to 15 minutes (if they are medium size and for about 20 minutes if large).
Remove from oven once they are done, and transfer on to cooling racks.
Store in a bread bin or wrap in cling film and use as required.

Notes: The recipe can easily be doubled.
The same recipe makes about 8 mini brioche buns
I overdid the egg white a bit too much and i suspect that why the tops browned waay too much. Use sparingly. Even milk would do instead of egg white

Monday, 3 April 2017

Ground coconut chutney (for idli and dosa)

All my ground coconut woes have been sorted, thanks to the Philips mixer i got back from India this time, much to Ro's protests. I regret not having bought one earlier and suffering the last 9 years with all sorts of blenders from here where it would not grind the coconut to a smooth paste, and i used to hate having small bits floating around my curries. So those contemplating, just don't think twice, do yourself a favour and buy it.

Serves 3 (as a side to idli or dosa)
Desiccated coconut- 1 cup
Onion- 1 tbsp, roughly chopped
Dried red chilli- 1
Kashmiri chilli powder- 1 tsp
Ginger- 1 tsp, peeled and roughly chopped
Salt- to taste

To temper
Coconut oil- 1/2 tbsp
Mustard seeds- 1/4 tsp
Urad dal- 1/2 tsp
Dried red chilli- 1, broken in half
Curry leaves- 5 to 6 leaves
Onion- 1 heaped tbsp, finely chopped

Into a mixer bowl add the coconut, onion, dried red chilli, chilli powder and ginger.
(Add enough water to just cover the coconut. Please don't add a lot of water, as this would make the chutney too watery. That said, if the water is too less then that wont grind the coconut well enough. However, if in doubt, start with smaller quantities of water and then add more if required)
Grind everything together to a smooth paste.
Pour into a serving bowl and keep aside.

In a deep pan or kadai, heat the coconut oil and add the mustard seeds.
Once they start to splutter add the urad dal and stir till it begins to brown a wee bit. Take care not to burn it.
Throw in the dried red chilli and curry leaves followed by chopped onions.
Fry till the onions have turned a golden brown.
Immediately pour over the ground coconut mix and  it would sizzle a bit.
Stir the tadka into the coconut chutney and serve with idli or dosa.