Monday, March 26, 2018

Moved for Better

Inspired by a  thought by Jim Rohn - 

"Your life does not get better by chance. It gets better by change"

 I have decided to try to change.


Please click on the link below for updated site 

" Cooking Isn't Rocket Science"

Saturday, June 24, 2017

Chatti Pathiri (Meat filled layered Pancakes)


Wishing all my Muslim friends a very Happy and Blessed Ramadan.
This time I could make it on time :D



Have something here to share other than the recipe for "Chatti Pathiri"
Its about this Frankincense/ Kunthirikkam which is part of a good Christian prayer as its burned in Churches, also in my State (Kerala) we burn this at home to clear the air inside from any insects or bugs (that's my best guess)
We also burn this when a child is born, so I associate this smell with new born babies πŸ‘Ά πŸ˜›




The reason why I write about this here is ....I don't know why .....Do I expect Jinn from this smoke like the one Aladdin had ??
I burn this in my home once in a week, just trying to follow the traditions , also that light sweet smell inside my home makes me feel good, though Soccer Man hates it for some reason ,  he says this gives him headache so I sometimes burn it purposely when I need a break from him then runs out and I enjoy siting idle at home  πŸ˜‚  how's that idea ? πŸ˜‰
There's one more reason why I write about it here, that's  because I usually get the charcoal and the incense burner from UAE, my sister in law is my supplier, they get really good incense from Dubai and this has something to do with the Middle eastern tradition too, 
I am not sure though.


Now to the Chatti Pathiri recipe, honestly I am no expert in making this dish, this is just my first trial   second trial but it came out really well for me.Though have heard much about this dish, never ever tried making it because I haven't tasted it too and by its looks it seems complicated to me.
I got to taste it in an Iftar party hosted by my good friend this time, and I decided to give it a try.




Ingredients 

For the Crepes 

All purpose flour - 2 cups approx
Egg - 1 no
Water - as needed to make crepe's batter(Dosa Batter)
Salt to taste.


For Filling 

Minced Meat - I tried it with minced chicken the first time & Beef this second time.
Crushed ginger and garlic - 1 tsp each
Green chili's - 2 no's finely chopped
Onion - 1 medium finely chopped
Oil - 2 tbsp
Salt to taste
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Meat Masala powder - 1 /2 tsp
Curry Leaves - 1 spring
Pepper Powder - 1/4 tsp (Optional)
Fennel seeds - 1 tsp


Other Ingredients 

Eggs - 2 no's
Milk - 1 & 1/2 cup
Cashew nuts & some Cilantro - to decorate (Optional)
Ghee / Butter - 1 tbsp.
A pinch of Salt and Pepper




Method

* Marinate meat with pepper powder, salt & turmeric powder , cook the same until water dries off.
* In a pan, add oil (Coconut oil is what I used) add fennel seeds, ginger, garlic, green chili's, onion fry until almost brown, then add red chili powder, coriander powder and curry leaves, add cooked meat , mix well and fry in low flame until this looks dry, add meat masala , final mix and switch off heat, allow to cool.


* Make crepe's with the ingredients listed for making crepe's, mix all ingredients well (add water to make the batter thick as for Dosa batter,lighter than pan cake batter) and try making it the same size, use same quantity  and try making it thin and same size (try making it in a small round pan) keep each pan cakes aside.

* Mix 2 eggs with 1 and 1/2 cup milk , salt and pepper , beat it nicely , keep aside.


To Assemble 

When everything is kept ready to assemble, heat a thick bottom flat pan (Chapathi Tava) , keep heat in medium. We'll be keeping the pathiri pan on this heated pan for cooking the same.
Almost like the double boiling method, no water here, its just the heat from the bottom pan which cooks the Pathiri or else it burns on the outside and doesn't gets cooked or set inside.

Drizzle ghee/Butter on the pan in which you plan to assemble the Pathiri/pancakes.

Dip Each pancakes in the egg-milk mixture, and place it in the pan , spread some minced meat milling on top and place the next dipped pancakes, I layered only 5 pancakes accordingly, may layer more but it tends to break while flipping them over, so didn't want to take chance here.
When done layering , drizzle ghee/butter over and , pour the rest of the egg-milk mixture on top, it floats to the sides & that's what we need.cover and keep this pan over the heated heavy bottom pan.
Cook for 10 minutes (do not try flipping it before its all set as then it breaks, do give it time to set)



Before flipping it over, may place few cashew nuts and cilantro leaves(optional) . I flipped it to a plate then slowly turned it  into the same pan, for the other side to get cooked , takes another 5 minutes in medium heat.

Switch off the heat, allow to cool a bit before you cutting it.


Serve warm!!

Picture here is the first time that I made it, the top was little burned also because it had more layers the inexperienced me couldn't flip it smoothly over.But it tasted awesome 😁



Notes :

I have here picture of this recipe making process captured at 2 different times, first time I tried making it with minced chicken and this time its with beef,this can be layered with different filling in each layer if you like.

First time when I made it, heat on the lower pan was little high and it burned the top part, though it tasted good the it never looked appealing. Trick is to patiently wait for this Pathiri to slowly set in 10 to 15 minutes in medium to low heat would be good.

And some extra notes , if you plan to burn this "Kundirikam"/incense, please do not keep it near a smoke alarm ,like the crazy me.

Thanks for reading guys!!
Ramadan Kareem to all

Cheers
TN

Saturday, May 20, 2017

Pineapple Basundi


Please scroll down for recipe :) heads up just in case.
I was in the grocery store as usual a Friday thing to do, grocery shopping is something that makes me satisfied...I know its weird when people would be listening to music , relaxing  or spending  quality time with family and friends, I write about being in a grocery store on Friday πŸ˜†
but I just enjoy this,  as much as I enjoy cooking....
Came across this cute couple and their little angel in the store , they were in some conversation as when I saw them from far, I could see them playing with their kid may be to keep her occupied.
had to walk closer to them to pick something and realized that both of them were deaf and dumb, I couldn't keep myself from watching their baby girl, curious to know if she could speak or hear,
their girl was also quite not sure if  she is quite with her quite parents ? if she cries could her parents hear ?
I was sure they weren't noticing me, as they were in their world, would have tasks to accomplish  together, and wouldn't waste time to get sympathized.
I could see the love and closeness within them when they converse in sign language,
they don't have a problem, they seemed so happy.
I felt very sad though,  tried my best to hide the tears starting to roll down my face and at that point realized how nagging I am when I complaint for silly reasons .... why do I keep forgetting the blessings in life, would blame it to the "human" in me, for animals wouldn't complaint,
they wouldn't keep account of times they get hurt or they don't have a heated nest to keep'em warm during those cold snowy days.


Not sure if you enjoy reading my usual sentiments....
I love to talk about life & people 😊


Coming to Pineapple Basundi ,  I had no idea that something like this (pineapple and condensed milk -mix ) exited in India , have heard about Rabri , that's a similar recipe , when milk is boiled to make it thick and condensed, but this recipe  is served with pineapple, flavor & texture of which makes this a perfect dessert. Thanks to my whatsapp friend Jaya for this recipe and to all the food lovers and cooking experts for those inspiring photos,  I also see love they serve with food :) 
Its late for a Mother's day wish but Mothers should be appreciated not just one day for all the sacrifices and pain...


This is not the traditional way,  as it would take more time to condense the milk,
instead I used the store bought condensed milk and evaporated milk (love the taste of evaporated milk hence used it here) 



Here's how I made this quick dessert  

Ingredients 

Condensed milk - 1 tin
Evaporated milk - 1 tin  
Whole milk -  2 cups
Pineapple small chunks - 2 cups 
Sugar - 1 tbsp 
Cardamom powder - 1/4 tsp
Saffron - few threads 
Pistachios & Almonds - 1/4 cup 

* Boil whole milk, evaporated milk and condensed milk in low flame until it starts to thicken (about 20 minutes) add cardamom powder, saffron threads and nuts.Allow to cool before refrigerating. 

* Heat pineapple with sugar in low for sometime (15 to 30 minutes) This step is optional,Pineapple pieces are added to the cooled milk without cooking the same.(I like the pineapples chunks to be little thicker in consistency so cooked it with little sugar)  

*When serving , add pineapple pieces(cooked or uncooked)  Pour cold milk mixture & top with some nuts.

And I will call this a cool summer dessert




Notes :

Use whole milk , boil the same to make it half the quantity and add enough sugar to sweeten it, I believe that's how its traditionally made, but as you know I haven't mastered patience yet so made it quick, adding evaporated milk gives it slight pink color and a very milk-ish taste which is optional. 
Try Basundi with different combinations , dry fruits (dates, almonds and pistachios alone ) or any other fruit that you prefer , keep fruits and milk separate, if you plan to keep this for more than a day in the fridge.  


Send your reviews to taramuricken@gmail.com 



Tuesday, April 18, 2017

Mutton Curry / Goat curry with a Kerala touch


Was supposed to post this before Easter, but things mostly never happen as planned for me these days...
Am glad that I could post this at least 2 days after 😁

I look forward to get organized and save some time & energy and thus attain satisfaction,
that means am trying to spent extra time for myself and my space here as this keeps me very happy.



Mutton/Goat meat is a delicacy, make some thick gravy and you'll love it ...


Here's how I made it

Ingredients 

To Marinate 


Shallots - few (5 to 8 No's)
Garlic - 2 heads
Ginger - 1 medium piece
Green chili's - 2 No's
Curry Leaves - 2 springs
Cilantro/Coriander Leaves - 1/4 cup chopped
Mint leaves - few leaves
Vinegar - 2 tbsp
Peppercorns - 1 tsp
Cinnamon - 1 small piece
Cloves - 3-4 no's
Cardamom - 5-7 No's
Salt
Turmeric powder

Other Ingredients

Goat meat - 1 pound (cleaned and cut to small pieces)
Red Onion - 1 medium sliced
Red Chili powder - 3 tsp (or more)
Coriander powder - 2 tsp
Meat Masala Powder - 1 tsp (Optional)
Mustard Seeds - 1 tsp
Fennel seeds - 1 tbsp
Coconut Oil/Vegetable Oil - 3 tbsp
Curry leaves - few springs


Method

 * Grind all the ingredients given under marination (except turmeric powder and salt) with little water, rub goat pieces with the ground ingredients, add salt & turmeric powder, keep for at least 1/2 an hour

* Transfer to a pressure cooker , cook in medium heat till 1 whistle heard, turn heat to medium-low , cook for another 1/2 an hour ( 2-3 whistles are heard)

* In an other pan, heat oil, add mustard seeds and fennel seeds, add sliced onion when the mustard seeds crackles.Saute onion till brown, add coriander powder and red chili powder then lower the heat.

* Add the cooked meat to the fried onion , pour any leftover stock from the pressure cooker, may add some water (or coconut milk) to this and cook for another 15 minutes in low heat.

* Add curry leaves , sprinkle meat masala powder (if using) , stir and switch off heat.



* Serve hot with Appom, Rice, Roti or Bread.


Enjoy!

That's my little bunny 😊

Belated Vishu and Easter wishes to all !

Cheers,
TN

Monday, March 20, 2017

Fish Mango Curry (Meen Manga Curry)


Kind of status update for me after 7 years πŸ˜‚ this new job that I got makes it so, been a month now & am overflowing with happiness and sadness of course is inevitable  when you send your baby to a day care. All in the family is getting immunized naturally to fight all trendy viruses now...counting all these as experiences...may help in long run :/
However I am really very happy to start working after a long break.Since sharing my life events and experiences in this space has become my habit, am at present super excited !


So the news in my husbands hometown (Angamaly) is the release of a Malayalam movie called
 "Angamaly Diaries" We were watching the movie-trailer and I got stuck with this "Meen -Manga Curry (Fish-Mango in coconut milk gravy) which is one of the best dish I have had in their place and Ammamma (Nithin's Granny) used to make it so very deliciously..


I didn't wait  to make this fish -manga curry 😊


This is a must try recipe if you are a fan of fish cooked in tenga-paal (Coconut milk), raw mango gives this a classic tangy twist....
& this curry with some Kerala rice...for the Malayalaies - this is Yumminess overloaded !!

Note - I didn't have fresh Manga (Raw mango) so I used the salted Mango pieces(uppu manga)

Manga - Uppilittathu (Raw mango in brine) this is one of the treasures that I have in my kitchen.

Here's the  Recipe

Ingredients 

Marinate - Fish with the following ingredients for 15 minutes

Fish - 1 pound (45 grams) Approx
Raw mango pieces - 1 whole mango sliced (1/2 cup -i used salted mango pieces)
Green chili's - 1 no's slit
Onion- 1/2 medium sliced
Ginger - 1 tsp crushed
Garlic - 1 no crushed
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 and 1/2 tsp
Red Chili Powder - 2 tsp ( Use more as per your preference)
Salt to taste (Use less if using mangoes in brine)
Vinegar - 1 tbsp
Coconut Oil - 1 tbsp

Other Ingredients 

Thin Coconut Milk (randampaal) - ( less concentrated 2 cups )
Thick Coconut Milk - 1/2 to 1 cup
Shallots - few no's sliced
Curry leaves - few springs
Coconut Oil - 1 tbsp

Method 

* Marinate fish with the ingredients given under marination , keep for at least 15 minutes


* Pour Thin coconut milk to the marinated fish, cover with a lid and cook for 10 to 15 minutes until fish looks cooked, reduce the heat.



* Add thick coconut milk to the cooked fish and switch off the heat (if you are cooking this in a Chatti/Madka).If using any other pan , keep heat in low.

* Heat 1 tbsp coconut oil to prepare seasoning, fry shallots and curry leaves until brown. pour this to the fish curry & its ready.


Like any other fish curry, this tastes best when it sits for some time



Cheers
TN

Wednesday, February 1, 2017

Bombay Toast (Like French Toast)


I didn't have big plans when I started this year and as usual didn't make any New year resolution too , other than to post at least one recipe every month ,
so I tried many interesting recipes to start but most of it didn't turn up good to post it here :(


So posting another simple breakfast recipe today :(


I like the word "simple"  than "Complicated"


Ingredients 

Bread Slices - 5 No's (white ,brown or anyother)
Milk - 2 cups
Eggs (large) - 1 No
Sugar - 1/2 cup (Or more if your like)
Vanilla essence -  few drops (or a pinch of Cardamom powder or Nutmeg) what ever you prefer.
Butter  to toast - 2 tbsp (or more if serving these for kids)

For decoration - Added some chocolate chips, syrup & Confectioners sugar
(That's how I try to tempt my fuzzy eater )

Method 

* Beat well Eggs & sugar , slowly add milk and essence (or powder), keep aside when well combined.

* Heat a pan (preferably non stick pan , or coat the surface with some oil, when pan is hot enough, reduce the temperature to medium.

* Dip both the sides of bread slices in the beaten Egg- milk mixture,

* Toast each sides of the bread with some butter in the heated pan for not more than 4 minutes, until the sides starts to turn brown.




For those who haven't had a great start, its never late , keeping positive spirit  is the best thing we can do to ourselves.


Cheers
TN