Saturday, December 30, 2017

Indian Spice Roasted Cornish Hen



Indian Spice Roasted Cornish Hen

Roasted Cornish hen can be a perfect recipe for any occasion or small  parties. Roasting cornish hen doesn't need to be intimidating . I have this about whole chicken and turkey, so I tried this one. This is a very basic recipe for Cornish hen  . This is a yummy roast hen with spicy Indian marinade.I tried this recipe for Christmas and it can out perfectly cooked.It is spicy and crispy outside and juicy in the center. This recipe is delicious and easy to make with wonderful flavor of aromatic earthy spices, garlic and the spice kick from dry red chilly. Try this, you will surely love it.

Ingredients
Cornish hen- 2
Ginger garlic paste- 2 1/2 tsp
Butter- 2 tsp
Kashmiri chilly powder- 2 tsp
(Add as per your tolerance ) 
Dry red chilly- 2
Coriander seeds- 1/2 tsp 
Black pepper- 1/2 tsp
Fennel seeds- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala powder- 1 tsp
Lemon juice- a few drops
Oil- 1 tsp
Lemon wedges-3-4 slices
Garlic pods- 4
Salt to taste



Clean the cornish hen and pat dry the outside and the cavities. Remove the skin and make a few gashes.If you wish you can keep the skin on.Sprinkle salt and pepper both outside and the inside.

Dry roast coriander seeds, fennel seeds, dry red chilly and black pepper. Roast in the low flame for 4-5 minutes. When it cools down make it into a course powder.

In a bowl mix chilly, turmeric powder, garam masala,ginger garlic paste, butter and the roasted spice powder and salt. Mix well and marinate the hens this paste. Spread it evenly on the top and also inside the cavities. If you making with skin on loosen the skin first with your finger  spread marinade in between the skin. Pat and spread the marinate . Cover and refrigerate over night or at least for two hours.

Layer the roasting pan with aluminum foil.Place the Cornish hen on the rack of a roasting pan. Squeeze lemon juice and oil over the hen and loosely stuff the cavities with lemon wedges, a slice of onion and two garlic cloves.

Pre heat oven to 375 degree F. Bake for 25 minutes and then reduce the heat to 300 degree F heat and bake for another 25 minutes.If there is juice in the bottom of the pan,you can use this to baste the hen. Brush or pour this juice over the hen.This will keep it moist.The meat is cooked when the internal temperature at the thickest part of the meat 165 degree F(use a meat thermometer) or till the juice run clear.If you want to roast it crispy on the outside turn oven setting to broil for 4-5 minutes. Take it out of the oven and loosely cover it with aluminum foil for 10-15 minutes.



Try this,
Hope you will all enjoy!

Friday, December 29, 2017

Coconut Pudding



Coconut Pudding

Coconut lovers will surely love this creamy, rich and delicious pudding.If you are obsessed with coconut just like me, try this delicious coconut pudding.Each scoop of this delightfully tender coconut pudding will transports you back to tropical paradise.Coconut pudding is a simple but tastes exotic. Take a look at the list of ingredients,it will make you wonder- tender coconut,tender coconut water, fresh coconut milk, coconut cream,crispy toasted sweet coconut-all in one bowl. You can't get more coconut crazy than this!

There is no special time to make this pudding,but it is perfect for summer time. If you want to make a special dinner try this comforting after dinner treat,your guest will surely love it. In addition to coconut milk this recipe also calls for tender coconut meat.Tender coconut has a sweet and refreshing taste. It also adds to the texture of the pudding.To get the pudding consistency I used gelatin, but you can substitute it with agar-agar or china grass. Roasted coconut used for garnish adds a sweet crunch.You can top the pudding with whipped cream or toasted coconut.Try this you will surely love it.

Ingredients
Coconut milk- 2 cup
Coconut cream- 2 tbs (optional)
Tender coconut pureed- 1 cup
Condensed milk- 1 cup
Rum essence-2-3 drops
(or vanilla Extract- 1/2 tsp)
Gelatin-2 tbs
Butter- 1 tsp
Sugar- 2 tbs
Tender coconut water or milk- 3 tbs
(to dissolve the gelatin)
Shredded coconut- 1/2 cup



Take the young tender coconut and with a spoon scoop out the white jelly inside.Place the tender coconut  meat in a blender and make a fine puree and set aside.

Heat a pan and add one tsp of butter and add the shredded coconut and sugar. Roast till it changes color to golden. Set aside for garnish later.

Take tender coconut water or milk in a bowl and sprinkle gelatin and mix well. Let it stand for two minutes.
In a sauce pan add one cup of coconut milk and bring it to a boil. Add the gelatin and mix well till it fully dissolves. Switch off the flame and add the coconut cream, condensed milk and the rest of the coconut milk.
Allow it to cool down a bit and add the pureed tender coconut and rum essence.Pour into dessert bowl.
Cover with plastic wrap and chill for four to five hours  for the pudding to set. Garnish with toasted coconut or whipped cream.


Try this,
Hope you will all enjoy!

Thursday, December 28, 2017

Beef Vegetable Cutlet




Beef Vegetable Cutlet

Cutlet is a very popular snack in Kerala.This recipe is made with beef and vegetables. Also check my earlier posts of chicken cutlet, fish cutlet and vegetarian version of beetroot and mushroom cutlet. Cutlet is a tempting snack and party-pleasing appetizer. The meat and vegetables are cooked in aromatic spices, breaded and deep fried to make this crispy snack.Beef cutlets is a must have in most Christian wedding parties and also found in restaurants and road side tea stalls. You can make this in advance in bigger batches and it freezes well.So whenever you need cutlet just thaw them and fry. Serve this with ketchup and onion salad and enjoy with a cup of tea.

Ingredients
Beef- 1/2 kg
Potato large-1
Green peas- 1/2 cup
Chopped carrot- 1/2 cup
Chopped beans and bell pepper- 1/4 cup
Onion- 1 medium
Green chilly-1
Ginger Garlic paste- 1 tsp
Turmeric powder- 1/2 tsp
Pepper powder-3/4 tsp
Chilly powder- 1 tsp
Tomato ketchup- 1 tsp (optional)
Meat masala- 1 tbs
Chopped Coriander leaves- a little
Lemon juice- 1/2 lemon
salt to taste

For coating
Bread Crumbs- 1 cup
Egg- 2
Oil for frying


Cook meat along with salt, turmeric powder and  pepper powder. You can pressure cook it, 5-6 whistles so that the meat is tender.Once cool either shred or mince the meat and set aside.
Boil potato and mash it. Cook the vegetables till tender, drain and set aside.
Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry till the raw flavor disappears. Add all the spice powders,minced meat and boiled vegetables and mix well. Add ketchup and one tbs of water and mix well.Finally sprinkle coriander leaves and lemon juice. Allow this mixture to cool down completely.
Now for the second step,lightly whisk egg in a bowl. Spread bread crumbs on a plate and keep aside. 
Take spoonful of the the cooked meat and vegetable mixture and make small balls and using your palm flatten into round or oval  patties. Dip into eggs and then roll on bread crumbs. Refrigerate this for half an hour.
Heat 2 cups of oil in a pan. When the oil is medium hot, gently slide the cutlet into the oil and fry in batches. Fry till both sides are evenly brown. You can also and shallow fry the cutlets. Serve with tomato ketchup and onion salad.


Try this,
Hope you will all enjoy!

Saturday, December 23, 2017

Kada/ Quail Roast



Kada/ Quail Roast

Kada /Quail is a small sized bird,and its meat in delicious and succulent.Quail meat roasted with earthy spices and can be served for holiday meal. Earlier I shared a Kerala style spicy Kada/quail fry. This recipe is taking the fried quail to the next level-roasting it also with caramelized onion and spices and coconut. It is flavorful and absolutely delicious. Spicy Kerala quail roast has very little gravy and is a semi dry version.It can be paired with rice, chapathi or fried rice.Try this recipe,you will surely love it

Ingredients
Kada/ quail- 4
Chilly powder -1 tsp
Turmeric powder-1/3 tsp
Ginger garlic paste- 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Tomato-1
Crushed shallots- 1/2 cup
Ginger- 2 inch thick piece
Garlic- 5-6 pods
Green chilly- 2
Kashmiri Chilly powder-1 tsp
Turmeric powder- a pinch
Curry leaves - a few
Sliced coconut- 2 tbs
Pepper powder- 1/2 tsp
oil

Roast and make a powder
Coriander seeds- 3/4 tsp
Fennel seeds- 1/2 tsp
Clove-2
Cardamom- 2 tsp
Cinnamon stick- a small peice
Black pepper - a few


Dry roast the ingredients listed under 'Roast and powder'. Roast in low flame and then make a fine powder and set aside.

Clean and marinate the quail with chilly powder, turmeric powder, salt and ginger garlic paste. Cover and refrigerate for at least two hours.
Make a course mixture of shallots, ginger, garlic and green chilly.
Heat oil in a pan and shallow fry it till it is slightly crispy in the outside. Remove this from the oil and set aside.

In the same pan add curry leaves and sliced coconut. When coconut slices turn golden brown add thinly sliced onion and saute for two minutes.Into this add the crushed onion and ginger garlic mixture and saute till onions become golden brown. Add chopped tomatoes and cook till it turns mushy. Transfer the quail on top of the masala, mix and add 1/2 cup water.Cover and cook for 6-7 minutes in low flame. Sprinkle the roasted spice mix and allow the gravy to reduce and or till it is semi dry. Serve with rice, appam or chapati.



Try this,
Hope you will all enjoy!

Thursday, December 21, 2017

Pineapple Sweet Chili Sauce



Pineapple  Sweet Chili Sauce

Today's recipe is a home made sweet and spicy pineapple chili sauce made with simple ingredients. It has a right balance of flavor,sweetness and the chilies add a kick of spice. It is a perfect condiment and is an addictive dipping sauce.You can also pair it with fried rice, spring rolls or grilled meat or fish.Numerous variations exist for this condiment which is easy to make can be customized.Try this, you will surely love it.

Recipe adapted from: Cooks Southeast Asian by James McNair

Ingredients
Pineapple juice- 2 cup
Finely chopped pineapple- 1 tbs
Bird eye chilly finely chopped- 1 tbs
Chilly flakes- 1 tbs
Minced garlic- 2 tsp
Sugar - 1 1/2 cup
Distilled vinegar- 1/2 cup
Water- 1/2 cup
Salt - 1/2 tsp




Into a sauce pan add strained pineapple juice, chopped pineapple,water and sugar and bring it to a boil. Add vinegar,minced garlic, chopped bird eye chili  and dry chilly flakes and salt and stir. Reduce the flame to low and simmer, stirring occasionally, until the mixture is syrupy and reduced to half. This will take around 30 minutes. The sauce will thicken as it cools down.
Note:If you wish to thicken the sauce quickly you can combine one tsp of corn starch and water to make a slurry. Whisk in the corn starch and continue to simmer for two  minute  or till the sauce thickens.
When it cools down cover tightly and refrigerate. This can be store in refrigerator for up to two months.


Try it,
Hope you will all enjoy!

Iced Cinnamon Cookies



Iced Cinnamon Cookies

 Soft and buttery cinnamon cookies with chocolate chips and glazed icing is a delicious holiday cookie. It gives you all the Christmas season joy of making and sharing treats. They taste amazing and is so easy to make.While planning to make holiday treats, I asked my kid what is his favorite one. Out of all he answered chocolate chip cookies.Now I get it, not everyone is a big fan of decadent cakes and treats.I also get cravings to eat cookies once in a while and cinnamon flavored cookies are simply irresistible.

 I used the basic short bread cookie recipe recipe.What is best about short bread cookie dough is that it is very versatile recipe.You can make hundreds of adaptions and add different flavorings. Cinnamon and chocolate chips cookies is perfect tea time snack, or just with a glass of milk.If this wasn't good enough,here is another way you can make it even more amazing with cinnamon glazed icing.This recipe will yield around 16 cookies. Try this you will surely love it.

Ingredients

Butter -1/2 stick
 Margarine - 1/2 stick
All purpose flour- 2 cup
Sugar- 1/2 cup
Brown sugar- 1/2 cup
Cinnamon powder- 1/2 tsp
(or pumpkin spice powder)
Egg- 1

Baking soda- 3/4 tsp
Salt- 1/2 tsp
Vanilla extract- 1/2 tsp
White chocolate chips- 4 oz.

For icing
Confectionery sugar-3/4cup
Milk-3 tbs
Cinnamon powder- a pinch
salt- a pinch


Combine flour, cinnamon,salt and baking powder. In a large mixing bowl add butter,  margarine and sugars. Blend till it is smooth and creamy.
Beat in egg and vanilla. When combined gradually add flour and mix well.
Fold in the chocolate chips. Gently roll the dough into a log shape, cover with cling wrap and refrigerate for two to three hours.
Slice and shape and place onto an greased baking sheet. Bake in 350 degree over for 10-12 minutes. Remove from oven and place on wire racks to cool completely.

To make the glaze, in a bowl whisk sugar, milk salt and cinnamon powder, till smooth and has a dripping consistency. Spoon this glaze over the cookies.


Try it,
Hope you will all enjoy!

Saturday, December 16, 2017

Lychee Cashew Nut Payasam




Lychee Cashew Nut Payasam

Payasam is very popular dessert in Kerala and is made on every special occasions.Payasam is a very satisfying dessert and there are several varieties of payasam. This is a flavorful fruit and nut payasam. It is made with lychee fruit and cashew milk. Lychee is a summer fruit and  is very flavorful, and has a beautiful texture, soft ,translucent and sweet. You can buy cashew milk from the supermarket. I used Silk Creamy Cashew Milk. In addition sago pearls gives this pudding/payasam the desired creamy consistency. You can substitute it with rice or ada.Try this you will surely love it.

Ingredients
Chopped lychee-1 1/2 cup
Cashew Milk- 2 1/2 cup
Condensed milk- 3/4 cup
Cashew nut (to make a paste)- 10-12
Sago pearls/ chowari-1/2 cup
Sugar-3 tbs
Chopped cashew nuts- 8-10
Raisins- a few
Crushed cardamom-3-4
Ghee-2 tsp




First step is to cook the sago. In a heavy bottom pan add 5-6 cups of water and bring to a boil. Add the sago pearls/chowari and allow it to boil. After a few minutes you can drain the first water and add fresh batch of boiling water (again 5-6 cups) and continue cooking the sago pearls till it is clear and translucent.  Strain and run under cold running water and set aside.
Peel the skin of the lychee and remove the seeds. Add this into a blender and pulse. Strain out the juice of the lychee and set aside.
Soak cashew nut in half cup warm water. Make this into a fine paste. Add this to the cashew milk and mix. Mix condensed milk and bring this mixture to a boil.
To this add the cooked chowari/ sago pearls and the strained lychee juice. Stir and cook in low medium flame for 3-4 minutes.When it starts to thicken add crushed cardamom and sugar( according to your sweet preference ) and mix. After two minutes switch off the flame. Heat ghee in a pan and roast cashew nuts and raisins. When golden brown pour this over the payasam. Serve warm or chilled.




Try this,
Hope you will all enjoy!

Friday, December 8, 2017

Chicken Fry- Kodavu style (Coorg)




Chicken fry Kodavu style (Coorg)

 Kodavu Chicken  Fry is very yummy and easy to make chicken recipe. It is basically a dry preparation.I love experimenting with chicken and one of my cousins  shared this beautiful recipe last week. Star ingredient in this recipe is kachampuli or Coorg vinegar. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. I have earlier posted a Coorg recipe with pork and it also has kachampuli.This chicken fry is unique with right combination of earthy spices and surprise sourness,but it is an extremely delectable chicken fry. You can also use dried kodampuli for this recipe.Serve with rice or chapathi.

Recipe courtesy: My cousin Siddharth 

Ingredients
Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind
Coriander- 2 tsp
Cumin - 1/2 tsp
Mustard seeds- 1/2 tsp
Pepper powder- 1/2 tsp
Cloves- 2- 3



Cut chicken into small pieces and marinate it with turmeric, salt and chilly powder.Set aside for half an hour.
Dry roast all the ingredients listed under roast and grind and make it into a fine powder.

Make a course mixture of onion, ginger, garlic and green chilly.

Heat oil in a pan and saute this crushed onion mixture and curry leaves. When it turns golden brown and the marinated chicken and stir fry for three to four minutes or till it changes color.Add 1/3 cup of water, cover and cook for three to four minutes.
Add kachampuli and salt if needed and cover and cook till the chicken is done.Add the roasted spice powder and fry in low flame till all the water is absorbed and the masala get coated on the chicken pieces. Sprinkle chopped coriander leaves and switch off the flame.

Try this,
Hope you will all enjoy!

Vadukapuli Naranga Curry/Wild Lemon Pickle





Vadukapuli Naranga Curry/Wild Lemon Pickle

Vadukapuli naranga curry/ wild lemon pickle is a traditional recipe in Kerala Sadhya. It is a tangy and spicy lemon curry.You can also serve lemon pickle,but vadukapuli naranga curry gives the authentic Sadhya taste. Wild lemon is larger in size, sour to taste and more juicer than regular lemon.It is usually made a day before Sadhya so that it sits and the flavors develop and will be perfect when it is time to serve.It does not have a long shelf life like regular pickle and is more like a spicy curry,but it can kept in the refrigerator for a couple of weeks.Try this spicy condiment,you will surely love it.

Ingredients
Vadakapuli naranga- 2 medium size
Thinly sliced Ginger-2 inch thick piece
Green chilly-3-4
Shallots- 1
Chilly powder- 2 tbs
(or according to your spice tolerance)
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery- a small piece
Curry leaves- a few
mustard seeds- 1/2 tsp
Dry red chilly- 2
Salt to taste
oil


Wash and wipe the lemon with a clean cloth. Gently peel the top yellow part of the lemon (make a super thin peel, the outside is thicker than regular lemon). Cut into small cubes and add salt, chopped green chilly and a pinch of turmeric. Mix and set aside for one hour.

Heat oil in a pan and add mustard seeds and when it crackles add dry red chilly and curry leaves and stir fry for a few minutes.
Next add chopped shallots and thinly sliced ginger and continue to fry till slightly brown.
Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds. Now add the chopped lemon. If there is any juice you can add it too. Along with this add thick tamarind paste and salt as needed and mix.Allow it to simmer and the gravy to thicken.  When the oil seperates add some grated jaggery and mix well. Allow it to cool down completely.

Try this
Hope you will all enjoy!

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