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Tamarind ( Imli ) Chutney


        Most of our friends are all visiting India for the usual vacation, now its like everyone is travelling in a months gap or so. Now seeing everyone packing and saying bye is making my little girl wonder ' When are we going to India ' . As she is currently in the mode of asking question for each and everything , i explained her that her friends went to visit their grand parents , and now she is all set on asking ' Why aren't we going ' . On one hand i do explain her things, but i am truly and happily promoting her question in front of her papa dear. Seeing friends leave is making me also feel a bit sad , so now i'm looking forward for a trip to India in the near future.... hopefully :) .
We have a dear friend N who is a wonderful cook,  whenever we make a visit to her place we come back so much loaded, i really cant resist her delicious foods. So once while serving us food , she gave us this Tamarind Chutney and it was so tasty that i came back home with the Chutney, it was so much easy making it too. I Have been making this chutney ever since, and it never went wrong.
Im sure you'll love it, just give it a try and you'll see yourself hooked!!!

Tamarind  ( Imli ) Chutney


Ingredients:
3  tbsp Tamarind Extract ( i used the store bought )
1/2 tsp Red Chili Powder
1/2 tsp Jeera / Cumin seeds
1/2 cup Jaggery grated ( or as per required )
Oil
Salt to taste
Water as needed

Method:
Heat 1 1/2 cup of water adding jaggery and melt , strain it and set aside.
Dilute Tamarind extract with 3 cups of water ( refer notes )
Heat oil in a Kadai and pop Jeera.
Pour in the Tamarind water + chili powder + salt and let the mixture boil.
Add in the jaggery mixture and cook on a medium heat.
The chutney should coat the back of your spoon, then let it cool.
Transfer into a clean dry bottle and refrigerate.

Notes : The consistency is your choice, i wait until the water  gets well thickened.




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Chettinad Chicken Curry


     Our little Cuppy Cake is all busy imitating mommy and papa. She is kind of reminding us to be careful with our deeds, because she is keeping all eyes open to the smallest of things that we do.I have a habit of jotting down my grocery purchase list, and now this is what my little girl is excited to do. Every now and then you can see her roaming around with a pen and a paper scribbling and asking us " What you want ? " , and we are supposed to tell her proper lists !!! Even if i don't tell her anything she'll be behind me asking "You want Chicken ? ", so most of the time, its Chicken first on her list.


She loves Chicken , and it is recently that i got to know that she loves BBQ Chicken, and talking about that its been a while we did a BBQ.  Most of the times, its a Chicken fry or a Simple Chicken Curry or may be Varutharacha Chicken Curry at home. But this time, i was damn sure to make Butter Chicken even before i thought of buying chicken. A few days ago, my girl helped me change my decision, i suddenly got to know that she is in love with Parotta now, not any kind, the Special Kerala Parotta / Barotta.
So, i wanted a real spicy Chicken Gravy to accompany it , and found the perfect recipe at  My Kitchen Experiments. Just don't be alarmed by the lengthy procedure , preparing this curry was just a breeze, and im sure to make this one again and again. We loved the Kerala Barotta and Chettinad Chicken Curry Combo and just loved it, will share the Barotta recipe soon .The gravy was so good and as i used the pressure cooker the Chicken came out super soft.

Chettinad Chicken Curry

Ingredients:
1 Whole Chicken ( cut in medium pieces )
1 Red Onion ( sliced ) OR 1 cup Shallots ( sliced )
1 Tomato sliced
1/2 tsp Turmeric Powder
1 cup Thick Coconut Milk
Curry leaves
Salt
Oil

Bowl 1 - Roast and Grind
6 Dry Red Chillies
1/2 tsp Black Pepper Corns
1/2 tsp Cumin seeds
3/4 tsp Fennel seeds
1 1/2 tbsp Coriander seeds
2 Cardamom
1 inch Cinnamon stick
1 string Curry leaves

Bowl 2 - Grind
3 Green Chilies
1 inch Ginger
2 -3 Garlic cloves
1 tsp Poppy seeds ( soaked in water for 10 mins )

Method:

Dry roast everything in Bowl 1 and powder it fine and set aside for later use.
Heat oil in a Pressure cooker and saute onion , and a few curry leaves until it turns translucent.
Grind all the ingredients in Bowl 2 and add with the onions , saute for few mins.
( i added an extra tsp of  Ginger Ginger - Garlic paste at this point, its optional )
Now add in the Chicken pieces , turmeric, tomato and salt- mix well, pour in a cup of water.
Close the pressure cooker lid and cook for 2 whistles on medium to high heat.
Release the pressure and open the lid ; add the ground masala + coconut milk and let it simmer for a while.
Check for salt, add in lots of curry leaves.
Serve hot with Rice or Chapathy.



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Methi Salmon Tikka







    We people love fish, but back home we could have a variety of fishes and and it all just tasted so great. After moving to the US i wasn't so open to try out the fishes we got here. Then it was salmon that saved our lives for long. I had been making a lot other recipes with the Salmon steak that we buy quite often , but this time i went to try out something new.

I wrote down this recipe pretty long back, even before i got married, but then i never knew i would try it out with Salmon of course. This is a Nita Mehta Recipe , i am just loving her a lot for her wonderful recipes. So , i gave it a try with Salmon steaks and it was just too good. I am sure to make it again and again.
You can also check my other Salmon recipes too : Kerala Salmon Fish Curry , Salmon Fish Roast , Salmon Fish Pickle

Methi Salmon Tikka

Ingredients:
 1 lbs Salmon Steak cut in cubes
3 tbsp Besan / Bengal Gram flour / Chickpea flour
1 tbsp Lemon Juice

To Marinate
2 tbsp Vinegar / Lemon Juice
1/4 tbsp Red Chili Powder
Salt

BOWL - 1
1 tbsp Mint Leaves
1 tbsp Kasoori methi
1 Green Chili
1 " Ginger piece
5 -6 Garlic cloves

BOWL - 2
1/4 cup Cream ( opt )
1/2 cup Curd ( hung curd , refer Notes )
3 tbsp Grated Cheese ( opt )
2 Cardamom crushed
3 Cloves crushed
4 -5 tbsp Corn Flour
2 tsp Red Chili Powder ( adjust accordingly )
Salt
Oil

Method:

Rub the boneless fish with besan + lemon juice and keep it aside for 15 mins, then wash and pat it dry using a paper towel.
Marinate the fish with Lemon juice + Chili powder + salt for 1/2 an hour and again wash it and pat it dry.
Grind everything in the ' BOWL -1 ' and rub the fish with the grind paste and keep it for 1/2 an hour ( you do not need to wash the fish after this step ).
In a vessel mix everything under ' BOWL -2 ' with the fish pieces and let it marinate for 3 hrs.
Grill the fish for 15 mins, making sure to turn it on all sides in between.
Once the fish is done roast some peppers on the grill and Serve .

Notes: Line a sieve with a muslin cloth and pour in thick curd and let it rest for 1/2 and hour. The water will drip off and you will get super thick curd.


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Rasagulla - Homemade


  Very often do my friends question me about how i get time to do blogging may be taking pictures for that matter, well as every other blogger might know, its pretty hard to balance things. But when it comes to do something you love;  you always try your best in spite of busy schedules . In between doing the household chores and handling a full time hyper kiddo, its sometimes hard for me too. But i really can't help it now, i really do not think that i may want to give it a break , at least at this point it is a NO. After staring blogging, i had a long break continuing to the next 2 years, but i was still busy in my kitchen trying out stuffs, but none reached the blog space.


Now my little girl she is like my driving force, and its like great reaching out to new friends as well as new food.So, this time its Rasagulla, one of the most sought out dessert of all times. I always wanted to give it a try and at last i did try it from Manjula's Kitchen, it was just awesome and i have atleast made it 3 - 4 times after my first trial.

Rasagulla - Homemade

Ingredients:
4 cups Whole Milk
1/4 cup Lemon juice - mixed with 1/2 cup hot water
1 1/2 cups Sugar ( refer notes )
4 1/2 cup Water
2 Elaichi ( crushed )

Method:
Heat Milk in a heavy bottom pan, stirring every now and then.
Once boiled pour in the lemon juice + water mixture to it, still stirring.
The curd will separate from the whey.
Strain it through a strainer lined with a muslin cloth.
Wrap the cloth and rinse under cold water, and squeeze well, it helps in to take out the sourness.
Keep a heavy pan on top of the paneer to take out the excess water for 1/2 hr to 1 hr.
Now take the crumbles paneer and knead it to a soft dough,  divide it into equal shaped balls.
Heat water + sugar + elachi in a pressure cooker and let it boil.
Add in the balls carefully, and cook for 1 whistle on medium to low heat.
Release the pressure and transfer it, once cooled chill and Serve.

Notes : Some friends who tasted these said the sweetness was a bit less, but we felt it was just perfect, so if you feel it to be less sweet, add in more !!!

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Caramel Custard


     While typing down a post , most of the time i may travel down the memory lane and jot down something that comes to mind while having that certain dish for that matter. Yeah , even this Caramel Custard is one of my brother's and my childhood favorite, apparently i've been talking about we siblings lately. Our parent's family friend Jeeva aunty & fly, she may be referred as Family more than specifying as a family friend. She made some of the best desserts, and every time we visited their home she always had a box of Caramel Custard all ready to be served. As a kid i was so fascinated with the brown layer of the pudding and loved to have that more than the yellow part.


No longer did it take for my dear mom to try this Caramel Custard at home, and since then she at least tried to make it once in a while, and we didn't take so long to dig in it :). Yeah.... good old childhood days,  how i miss being a child, but now i'm growing up again with my kid. I guess every parent gets a second chance to grow up, but its  like, we tend to be PARENTS for most of the times , right?
Well, my little girl was so in love with this... and i'm so happy to make it for her again and again.

Caramel Custard

Ingredients:

2 1/2 cups Milk ( i used whole milk )
1/2 cup Sugar
3 Eggs
1 1/2 slice of bread ( powdered in a blender )
1/2 cup sugar  ( i used 3/4 of sugar ) refer Notes

Method:

Heat milk in a pan , and set it aside to cool. ( need  to use it while still WARM , NOT hot. )
In a bowl beat together eggs and sugar, slowly pour in the warm milk and mix well.
Lastly add in the powdered bread crumbs and mix well.
In a pan heat sugar on medium heat,  stir continuously until melts and turns caramelized.
Pour it into the ramekins and coat the sides( it will harden quickly ),
Now pour in the pudding mixture into the moulds.
Take a deep Baking tray and place the  filled ramekins inside it and carefully fill the tray with hot water and letting the ramekins JUST immersed.
Bake this in a 350F pre-heated oven for about 30 - 35 mins or until done.

Notes : Here i have used 3/4 cup of Sugar for caramelizing, more the Caramelize more the bitter taste.
1/2 cup is enough it give you the exact taste , but we love the bitter flavor more.


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Chicken - Mayo Sandwich


     As kids my brother and myself loved having evening snacks and specially the Chicken Sandwich  from the then famous Bakery in our town , and they had this yummy tasting  sandwiches , cutlets , samosas and many more. As years passed more and more bakeries came and  many started having different kinds of sandwiches, but these remained our favorite.



While browsing i came across this recipe at A Tasty Challenge which exactly looked liked the ones we had as kids. I just didn't need to think twice for a trial, and now i am in love again. As my little one is a great Bread girl, she loved it , and so did her dad. My friends who were over also enjoyed our piece of childhood. It surely did remind my days loving less and fighting more with my brother, yes as any other sibling we too had our share of fights, but it was all solved and something to look back and laugh upon now.

Note: Here i didn't do much changes to the recipe other than adding curd, i really feel the taste of Mayo to be over powering every time i use it in my dishes, so please adjust according to your taste buds.


Chicken - Mayo Sandwich

Ingredients:
2 cups Chicken ( Roasted and Shredded )
1 1/2 cup Cabbage Shredded
1/4 cup Carrot Shredded
1/2 Tomato sliced (seeds removed )
1/3 - 1/2 cup Mayonnaise ( i just used 1/4 cup , adjust to your taste )
3 tbsp Thick Curd ( opt )
1/2  tsp Pepper powder
Salt
Hot Dog Buns as needed
Butter as needed

Method:

For Roasting the Chicken :

Rub 1 Chicken breast with salt , pepper and oil and roast in a pre- heated oven at 350F until done. Cool it and shred.
Mix together Chicken + Cabbage + Carrot + Tomato + mayo + curd + pepper and salt as needed.
Butter a hot dog carefully without splitting it open , stuff in with the filling .
Wrap it with parchment paper  and secure the paper with a toothpick ( i didn't have any ), and Serve.





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Shallots Curry / Ulli Curry THATTUKADA STYLE



     Week day mornings are really becoming hectic for me now ; i need to be well prepared for the breakfast , lunch and a brunch for the little one. Yes , i need to pack lunch for my husband so, its a busy morning everyday, i have be to well prepared ahead of time , or else i'll surely have fumes from my head. In our household ; Cornflakes or be it any of its kind of breakfast ...which we need to pour in milk and have, is a big NO. Yes we did have it for most of our breakfast before that we have reached to a saturation point now that we cant take it any more.  So, i need to make a proper breakfast anyway. It just depends on my daily thinking , may be Dosa , Idli , Pancakes , Sandwiches ....But a hectic morning doesn't mean that i manage every day breakfast ;) , well sometimes a simple curry make the busy breakfast hours turn really special.  A simple , comfort breakfast curry can just be the perfect Combo to fill our tummy, just as this one.


Thattukada or Roadside shops are a common sight back in our home town. These roadside shops mainly focuses on Breakfast / Dinner dishes like Thattu Dosa , Idlis and so on. Well these Pancake shaped dosa's are mostly sided with Coconut Chutney, Ulli Curry , Egg Omelet , Parippu Vada, Pappadum ( fries ) and a Cup of Tea well that surely makes a Complete Thattukada Style Food. I am surely drooling over when i'm typing these down, surely misses home now !!!
So this is just the way my mom makes it with Shallots , usually the shallots used in this curry is crushed and then added into the gravy , and then cooked. I sauteed it as for my taste buds. I hope atleast some of you there who are by now drooling over the Thattukada Food would surely try this out.

Shallots Curry / Ulli Curry THATTUKADA STYLE


Ingredients:
15 -20 nos Shallots / Kunjulli
1 1/4 tsp Red Chili Powder ( i used Kashmiri Chili Powder )
1/2 tsp Tamarind Extract
a pinch of Asafoetida
1/2 tsp Mustard seeds
1 -2 Dry Red Chili
Salt to taste
Curry leaves
Oil

Method:
Slice the Shallots into medium size.
Heat oil in a Kadai and pop mustard seeds , red chili and curry leaves.
Add in the Shallots ( do not let it turn mushy ) saute for a minute; add in chili powder and asafoetida.
Pour in 1 - 1 1/2 cups of water ,  add in the tamarind extract and salt to taste.
Let it simmer for a few mins and Serve hot with Dosa or Idli.



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