May the dawn of this new year
Open up for you new horizons,
Fill your heart with new hope,
Promises of a brighter tomorrow
Wishing you happiness and prosperity in the New Year!
The recipe for chicken biryani can be found here. Do try it and let me know how it turned out for you.
Boil the water along with the karkade petals and simmer for five minutes. Add sugar/honey and cover for a few minutes till it infuses. Serve hot like tea.
I made the hibiscus cordial from Happy Cook's blog but cut down the quantity.
To serve add one part syrup to nine parts water and mix well. Top with some ice cubes and a dash of lime.
This goes for MBP to Nupur of One Hot Stove who says Less is More.
With a whole lot of fruits picked from the market, summer has been a fruity fiesta for us! We generally eat up the fruits as such but with a watermelon, cherries, apricots, plums, rambutans and honeydew melon, there was an imminent threat of spoilage. The rambutans were eaten up first, then the huge water melon juiced and before the cheery cherries shriveled with age, I had to find a recipe to use them. And this luscious cherry icecream was born.
I stuck to my method of making a basic icecream and adding the cherry flavour later as it works well for me. The icecream is creamy and does not form ice crystals when frozen. I also don't prefer adding eggs to the icecream. The recipe given here is heavily inspired by Mike's Cherry Frozen Yogurt with Chocolate Stracciatella. I totally loved the pairing of cherry with chocolate. His method of adding stracciatella towards the end of the churning process seemed a bit cumbersome for me since I do not use an icecream maker. I did add chocolate chips instead - I used Hersheys semi-sweet chocolate chips - though I do think the stracciatella would have tasted far better. Adding the lime juice gave the icecream a slight tang which was refreshing.
1 recipe basic icecream
250 gms cherries
2 - 3 tbsp sugar
Juice of one lime
A handful of chocolate chips
Make the basic icecream as given here.
For the cherry flavour/jam:
Cut the cherries in half and pit them. Put the cherries in a saucepan, add the sugar and cook them on a low flame till the cherries release their juices and the sugar dissolves. Cook till the cherries soften, it took me around 15 minutes. Take off from flame and let it cool. Puree the cherries till smooth, unless you prefer chunks in your icecream. A lip-smacking cherry jam is ready. It can also be used as a topping for the icecream.
When the basic icecream has set, cut it into pieces, add the lime juice and churn for 5 minutes. Then add the cherry jam/puree and churn again for 2 minutes. Now add the chocolate chips and mix lightly. Transfer to an air-tight container and freeze till set. Serve topped with cherry jam/fresh cherries/ chocolate chips.
Verdict: It was a refreshing fruity, tangy, creamy, chocolaty sensation that we licked our bowls clean. Highly recommended if you find fresh cherries in your region.
Other drool-worthy icecreams at Currybazaar:
Did you know Manchurian sauce does not belong to Chinese cuisine? It is, infact a creation of a group of Chinese immigrants who settled in the back-alleys of Kolkatta and aptly called the district Chinatown. To cater to their vegetarian clientele, they used the local vegetables, spiced up with the condiments they brought along with them to create the Manchurian sauce which has been a phenomenal success!
And that is why this dish is Indo-Chinese, spiced up suitably for the Indian palette and very different from the real, authentic Chinese cuisine. Gobi manchurian is deep fried cauliflower florets in manchurian sauce. It is the best way to use up a huge cauliflower you are stuck with. Or broccoli for that matter. Both work well. Depending on whether you want to serve it as an appetizer or gravy, adjust the quantity of stock used. I have not used MSG/ajinomoto in the recipe given below. You may change the measurements of the spices to suit your taste.
During most of our summer school holidays, my sister and I accompanied our grandparents for a vacation to our native village in Kerala. A long train journey through the countryside across five states took us to our destination, reaching in the wee hours of the morning when the rest of the world was fast asleep. We'd wait for the sun to rise before catching a connecting local train to our beautiful, little village, the excitement of our "real" vacation keeping us wide awake. Pacing up and down the platform under the watchful eye of our grandfather, drinking piping hot "Milma" milk, watching the sky slowly change from a dark black to a mellow blue and admiring the blue Western Ghats at a distance before hoping on to the old, steam train, rushing to reserve our window seats. As the train slowly chugged on spewing tiny flecks of coal and lots of smoke, we stuck our noses out of the window grill wide-eyed at the flowers, the greenery, the mangoes and jackfruit. Soon we arrive at our village railway station that is only a flag-post announcing the station name, jumping off onto the cobbled stones that make the platform and unload our luggage, watching the lone other person there - the station master - waving a green flag as the train slowly pulls away. We walk towards our ancestral house, passing by the village pond, my sister and me asking our grandma, if we can bathe there? "Not today, maybe tomorrow", she says. We sight the house, the one with the red hibiscus bush hanging over the walls. As we approach the house, we hold on to our grandparents hands tightly, hearing the dogs bark wildly in the backyard. Our grand-uncle opens the gates for us, with our grand-aunt rushing close behind, welcoming us into the house. After ensuring that the dogs are securely tied up, my sister and I undertake a brave walk through the front yard inhaling the fragrant roses and jasmine of many varieties, discussing if the lone “bubbleemoose” aka pomelo was ripe enough to be eaten. Then we check out the backyard, eyes wide open at the countless mangoes hanging from the trees, counting how many jackfruit we can actually eat before the end of our vacation, watching the coconut plucker climb up expertly, giving the coconuts a firm shake near the ear to test the ones ready to be pulled down and throwing them down to his assistant who husks the coconuts with a sharp knife called “koduvaal”. By this time grand-aunt joins us, giving us a tour of the backyard pointing to the drumsticks, curry leaves, chillies, cheera or amaranth leaves, marachini or tapioca, chena or yam, chembu or colocassia, tamarind….. there is enough growing to make a lovely lunch! (End of Part I....to be continued.)
Maanga perukku is a lovely amalgamation of mango and coconut simmered with a few spices, that I first tasted at my native village. It is served as a side dish for lunch usually paired with rice, curry and a thoran. The mango used in this recipe is an almost ripe mango which imparts a sweet-sour note to the dish. The coconut has to be freshly grated - dessicated coconut will not serve the purpose. It is cooked on a low flame with ground coconut till the flavours of coconut and mango mingle without either flavour dominating the dish. On the whole this dish is sweet, sour and very, very delicious that will have people eating out of your hands!
1 cup mango, skinned and chopped into tooth-like bits
1 cup coconut grated
2 green chillies
1 tsp cumin seeds
a sprig of curry leaves
2 dry red chillies
1 tsp mustard seeds
salt to taste
2 spoons curd or buttermilk
In a thick bottomed pan, heat a spoon of oil. Add the mustard, red chillies and curry leaves and let it splutter. Add the mango and 3 tbsp water and let it cook slightly for 2 minutes.
Grind the coconut, cumin seeds and green chillies with very little water to a fine paste. Add this mixture to the mango and let it cook on a slow flame for atleast 10 minutes. Then add the curd or buttermilk and salt and continue to cook it for another five minutes, till all the flavours merge. Serve warm or at room temperature.The key to this recipe is freshly grated coconut. I'm probably the only soul around here who goes through the process of cracking open a coconut and grating it on a chirava. I do occasionaly buy freshly grated coconut from supermarkets but strongly believe that those grating-machines haven't been washed in eons!
This post goes off to:Click: Yellow for Bri (Read more about it here)
Guacamole on the spot
To break-the-fast :
Appam - Asha of Foodie's Hope
Aapams & Vegetable Stew - Namratha of Finger Licking Food
Erachi Puttu - Seena of Simple and Delicious
Chemba Kuzha Putta with Kadala Curry - Lavanya of Home Cook's Recipes
Ulli Chutney - Jyothsna of Currybazaar
Pearl onion-red chilli chutney - Jayasree of Experiments in Kailas Kitchen
Coconut Chammanthi Podi - Jayasree of Experiments in Kailas Kitchen
Injipuli - Maya Shanbhag of All about Konkan
Ashgourd peel fries - Seena of Simple and Delicious
Tea-time favourites :
Savoury crunchies and munchies:
Tapioca chips: Happy Cook of My Kitchen treasures
Sweet goodies :
Kumbil Appam - Bharathy of Spicy Chilly
Achappam - Sandhya of Sandhya's Kitchen
Avial - Padma of Padma's kitchen
Avial : Siri of Siri's Corner
Kalan - Pravs of Simply Spicy
Kadala Curry - JaiBee of Jugalbandi
Banana Pulissery - Bharathy of Spicy Chilly
Thiruvathira Puzhukku - Chithra of Kudampuli
Manga Pachadi - Seena of Simple and Delicious
Theeyal - Prema of My Cookbook
Vegetable Kurma - Bhags of Crazy Curry
Vellarikka Parippu curry - Nags of For the cook in me
Idichakka Thoran - Asha of Foodie's Hope
Cabbage Thoran - Jyothsna of Currybazaar
Papaya Thoran - Bharathy of Spicy Chilly
Beans Thoran - Rajitha of Hunger Pangs
Kootucurry - Asha of Foodie's Hope
Vegetable Stew - Raaga of The Singing Chef
Vegetable stew - Sra of When my soup came alive
Koorka in Dal - Injipennu of Ginger and Mango
Koorka Mezhukkupuratti - Jayasree of My experiments with food
Vegetable Moilee - Vaishali from Holy Cow!
Fish Vevichathu - Rachel of Tangerine's Kitchen
Chemeen Biryani - RP of My Workshop
Njandu varatharachathu - Shn of Mishmash
Pal Payasam - Anjali of Anna Parabrahma