Fusion Quinoa Pulav

Quinoa, A Healthy Option

I have been wanting to try this recipe for sometime and a couple of weeks ago, I got the opportunity.  I had some quinoa which I had bought some time ago and I had some rice which I wanted to use.  I decided to follow my usual recipe for Pulav and use Quinoa instead.   It was really delicious and a little will make you full .  And it's also very appetising to boot and the bonus is it has less calories than the traditional pulav.

The Recipe:

125 gms rice; 125 gms quinoa; 1 tbsp olive oil to fry the rice; ½ kg chicken.  Wash and dry.  Cut into large pieces.

Blend the following to a smooth paste:  1 large pod garlic, peel, wash and cut small; ½ inch piece of ginger, wash and cut small; ½ tsp turmeric powder; 3 cloves; 1 small piece cinnamon;2 cloves; 2 cardamoms, whole;  a few coriander & mint leaves; 2 green chillies, cut small; 1 large tomato, washed and  cubed.  This is the masala.

2 large onions, sliced fine; 3 tbsp olive oil.

500 ml hot water.

Place the masala, cut chicken with salt to taste and cover and cook in a large pan till tender.  Takes about 10 minutes. Next, heat a non stick pan and fry onions till golden brown.  Reserve half for the garnish.  Add the meat to the remaining onions and fry on a medium flame till gravy is thick. 

In the meanwhile, wash and drain the rice and quinoa seperately and fry in 1 tbsp oil in a 

nonstick pan till all the grains are coated.  Transfer to rice cooker, add the chicken masala

 and 500 ml hot water and cook till done.  Garnish with halved hard boiled eggs and serve hot with Curd Salad.  A very appetising dish indeed.

Cardamom Panna Cotta

Creamy Panna Cotta Dessert

I got this idea while browsing through some recipes some time ago.  My family loves Panna Cotta and what better than a low calorie version of it.  One of the most satisfying and delicious desserts to make.  The best part, we can indulge in it any time thanks to our daily Ideal Breakfast of the Herbalife Shake.

The Recipe:

2 cups curds (yoghurt); 2 cups milk; 1/2 cup castor sugar or to taste; 12 large scoops milk powder; 1/4 teaspoon cardamom seeds, crushed; 20 gms gelatin; ¼ cup water; a few grapes, sliced; honey to drizzle on top (optional).

Whisk the curds, milk and sugar together.  Add the milk powder and whisk to a smooth consistency.  Heat ¼ cup water and sprinkle the gelatin over it.  Steep the bowl in a pan of simmering water until the gelatin has completely dissolved.  This takes about 15 minutes.  Pour it into the yoghurt mixture and whisk till completely mixed.  Stir in the crushed cardamom seeds.  Pour into glass bowl and transfer to the refrigerator.  When half set, arrange the sliced fruit on top (it should not sink into the pudding).  Return to refrigerator.  Drizzle honey on top just before serving.  Can make individual portions too.

Butterly Delicious Chicken

                               Chinese Butter Chicken

Indulging in food at one of our favourite Chinese Restaurants, we stumbled across a mouth watering dish called Butter Chicken.  Our tastes buds ran riot when the beautifully presented dish was brought to our table.  It had a hint of coconut milk in it and could easily pass off as a Mangalorean dish.  It is very similar to Butter Prawns and tastes just as good. I couldn't wait to make it myself.  And now that I have, here is the recipe.

The Recipe:

250 gms boneless chicken, cubed; 5 sprigs of curry leaves; 1 tbsp butter; 400ml Evaporated milk ;  (I used coconut milk);1 tsp sugar;  salt to taste.

Coating: 1/4 cup plain flour; 1/4 cup corn flour; 2 medium sized eggs, beaten.

Combine plain flour & corn flour in a bowl.  Beat up egg in a separate bowl. Add a pinch of salt. Drain and dry chicken cubes.  Heat oil in a deep pan.  Dip chicken in the beaten egg, then the flour.  Heat oil to smoking hot and deep fry on medium heat until golden brown.   Drain on kitchen towels and cool.  Heat  butter in a non-stick pan, add curry leaves and stir fry till fragrant.  Pour in the evaporated milk, simmer on low fire till  thick.  Add in sugar and salt.  Pour onto chicken arranged in a serving dish .  Serve hot with plain rice.

Mutton Chops

Mutton Chops Cooked With Milk

When we were children, the festival of Ramzan  was one to look forward too.  Back then everyone celebrated all the festivals with each other and my Muslim friends would send the most delicious mutton biriyani faithfully every year or call us to their house to enjoy a variety of sumptious dishes.  One of my Dad's friends would always send a leg of mutton amongst other things and my Mum would wield her culinary skill and concoct amazing dishes for as long as the meat lasted.  This recipe is one I got while browsing a book years ago and tried out when as a young married couple, our very friendly neighbour presented us with 2 large Mutton Chops for Ramzan.  The aroma is enough to entice one and all to the kitchen.

The Recipe:

2 large mutton chops, trimmed of all fat; 1 cup low fat milk; 1 tbsp ghee; 1 large tomato, grates;1 large onion, grated; 1/2 tsp chilli powder or to taste; 1/4 tsp garam masala powder; 1/2 tsp ginger, grated; 1/2 tsp garlic, grated; few spring onions, chopped fine; salt to taste.

For Garnish: 1 hard boiled egg, cut in half (optional);  few coriander leaves.

Put the chops milk and ghee in a heavy bottomed pan.  Bring to the boil, lower flame and simmer till the milk dries up, stirring frequently.  Add the onion, tomato, spring onions; ginger, garlic and garam masala and fry well until the ghee oozes out.  Add the salt last of all.  Serve hot with chappathis or puris.  A heavenly dish and I have a hankering to make it for our next dinner party.

Clams With Spinach

Traditional Mangalorean Clams With Spinach

Another traditional recipe that I miss which was a frequent dish in our house at least twice a month.  Every house had a chapra (frame) of basale (spinach)  growing in their garden and we could pluck it anytime we wanted to cook it.  Fresh and green and oh so delicious.  Cooked with fresh clams and freshly ground coconut and other condiments, this is a lip smacking, simple delight.

The Recipe:

500 gms of Indian spinach or basale, cut into finger sized pieces discarding the tough stems; 1/2 cup Indian Dhal (Tur dhal or yellow lentils); 1 kg  clams; salt to taste.

Masala:  Grind 1/4 cup grated coconut; 3 tsp coriander seeds; 1/4 tsp mustard; 2 pinch cumin seeds; 6 black pepper corns; 1/4 tsp turmeric powder; 4 flakes of garlic; 1 tsp chilli powder; 1 onion.  Consistency should be a thick, smooth paste.

Seasoning:  1 sprig curry leaves; 1/4 tsp mustard; 2 flakes crushed garlic; 1 tbsp oil.

Wash clams in running water till all the grit and sand is removed and water is clear.

Pressure cook the spinach and dhal with 250 ml water for 7 minutes.  Remove from stove. Open the cooker after 10 minutes cooling time and stir in the masala.  Return to the stove and add the clams.  They will open out within minutes.  Simmer for 3 minutes.  Add salt to taste.  Remove from stove and keep hot.

Heat oil in a shallow pan.  Add mustard and when it spurts, add the curry leaves.  Stir for a couple of minutes and then add the crushed garlic.  Fry till garlic is golden brown.  Pour it over the cooked Spinach and Clams  and serve hot with plain rice and home made mango pickle.

NB:  Can use prawns instead of clams.

Stuffed To The Gills

Stuffed Capsicum

This is a lovely recipe that can be made with left over mince.  While growing up, we had mince on more than one occasion and it remains one of my favourite foods today.  The aroma of mince being cooked is enough to send me into a frenzy and coupled with capsicum, this is literally to die for.  Those who have eaten it will vouch for it.  So add it to your list of Absolute Must Recipes To Try!

The Recipe:

2 green or yellow capsicums.  I used one of each.  Wash the capsicums and slice off 1/4 from the top.    Reserve the tops to cover the stuffed capsicum.  Gently de seed with a sharp knife retaining the shape of the capsicums.

Mince:

1/2 kg mince; 2 onions, chopped; 2 spring onions, chopped; 3 flakes, garlic, minced; 1 inch ginger, minced; 2 green chillies, minced;  few coriander leaves, chopped; salt to taste; 2 tbsp oil for frying; a handful of green peas; 2 slices stale bread, crumbled.

Wash and drain mince.  Heat oil and add chopped onion, spring onion, ginger, garlic, corriander leaves and minced chillies.  Stir fry on medium heat until onions are golden browm.  Add the mince and fry till brown.  Add peas and 1/4 cup water and cover and cook 5 minutes.  Add salt to taste and the crumbled bread.  The bread will soak up all the liquid.  Cool.  Keep aside while you make the white sauce

White Sauce

 White Sauce:  1 whole egg; 1/2  cup chicken stock; 1/2 cup milk; salt & white pepper to taste; salt and pepper to taste; 1 dsp flour; 1 small onion minced.

      Heat oil in non stick pan.  Fry the minced onions until glazed and transparent.  Add flour and stir fry for a minute till crisp.  Lower flame and slowly pour in the chicken stock, stirring all the while to avoid lumps.  Next add the milk and keep stirring until thick and creamy.  Add the whole egg and gently mix.  Season with salt & white pepper.  Pour the sauce into a pyrex dish.  

a    Take a few spoonfuls of the mince and stuff it into the hollowed capsicum, to the brim.  Top with the sliced off lid.  Repeat with second capsicum.  Place capsicums in the dish on the white sauce and sprinkle remaining mince around it.  Bake at 200 Celcius in a preheated oven for 20 minutes or until done.  Serve hot with crusty bread.

Cashew Nut Indulgence

Cashew Nut Payasam

Mangalore is known for a surplus of cashew trees and summer time is a feast of fruits.  Most houses have  cashew trees in the compound and a single tree could have many hued pear shaped fruits ranging from yellow to orange to dusky red.  While the fruit is seldom eaten ( I made cashew fruit wine once which was a real hit, and that recipe will be shared some other time), the nuts are highly prized and a delicious addition to any menu.

The Cashew tree is large and evergreen and contains fruits which are pear shaped called the cashew apple. The fruits come in a variety of yellow, orange and red and has a very sweet aroma and taste. The fruit has a single whitish seed called cashew seed or cashew nut. The seed is surrounded with a double shell. It is a popular nut  which  can be eaten in numerous ways.  They are mildly sweet in flavor and packed with energy. The nuts have a buttery texture and are cream in color. It is used generously in Mangalorean cuisine and is a must in any Mangalorean household. 

Nutritional Value 

It helps to lower the bad cholesterol. It is a good source of magnesium which keeps our bones strong.It provides us with great energy and is packed with dietary fiber. It is a 'high-satiety food' which keeps us full and therefore are known to play a great role in weight maintainence.

Did you know? 

The cashew plant belongs to the family of poison ivy but surprisingly it produces a delicious nut.
The nuts last for about 4-6 months but if they are roasted at a very high temperature then it can easily get destroyed.

The Recipe:

1 cup cashew nuts; 3 cups milk; sugar to taste; 3 pods cardamom, crushed; 1 tsp sooji (semolina for thickening); 2 tbsp ghee; 1 leaf of vark or edible silver foil (optional).

Soak the cashew kernels overnight in warm water.  Next day drain and wash.  Heat a heavy bottomed pan and add the ghee.  Lower the flame and add the sooji, stir frying till golden brown.  Takes hardly a minute.  Next add the milk, sugar and cashew nuts and cardamom and bring to the boil.  Lower heat and cook till thick, stirring constantly to avoid burning.  Serve hot at the end of the meal with a tsp of ghee (optional).  Decorate with silver foil.  

NB:  Vark is stored in books of tissue paper.  Gently remove one leaf, open the tissue paper and invert over the payasam.  Avoid touching with your fingers as this is very delicate and will stick to your hands.  Adds a very professional twist to any dessert.