Spinach Pulav with Paneer

In my continuing attempt to find ways to have my kids eat vegetables, I found this recipe in my files from 'The Hindu' of 1991.

Difficulty level: Easy
Preparation time: 10 min
Cooking time: 20- 30 min
Makes: 6- 8 servings

Ingredients:


Paneer: 250 gms, cut into 1/4" pieces
Basmati rice: 2 cups
Ghee: 2 tbsp
Cumin seeds: 1 tsp
Salt,to taste
Onion: 1 big, finely chopped
Spinach: 1 big bunch(about 500 gms.) ground to a fine paste
Green chillies: 4, finely chopped
Ginger: 1" piece, finely chopped
Fried cashewnuts: 2 tbsp(optional)

Fry the paneer until  light pink and keep aside.

Wash and soak the rice in water for 10 min. Heat ghee in a skillet and add the cumin seeds and onions. Fry the onions till light brown. Add the spinach paste, chopped chillies, ginger and salt. Saute for 2 min.

Add the rice and saute for another 2 min. Add 3 cups of boiling water and  mix well. Cover and cook until almost done and add the fried paneer pieces. Continue cooking until the water is all absorbed. Garnish with fried cashewnuts. Serve hot.

Roasted Kingfish (ഐക്കോറ പൊള്ളിച്ചത്)

Kingfish is a favourite of my husband and I was looking at ways to make it a bit healthier than deep frying. Pollicha fish usually takes Banana leafs but Aluminium foil will do a reasonable job. This is a very traditional Kerala dish, usually made with pearl spot fish(കരിമീന്‍).

Difficulty level: Medium

Preparation time: 10 min+ 3 hrs. for marination
Cooking  time: 20-30 min
Makes: 1-2 servings

Ingredients:

Kingfish : 1 big slice

Banana leaf/Aluminium foil

Coconut oil: a few drops

Curry leaves: a few

For the marinade:

Turmeric powder: 1/8 tsp

Chilli powder: 4 tsp

Lime juice: 1 tsp

Salt: to taste

For the onion paste:

Oil: 2 tbsp

Shallots/onions: 1/2 cup

Garlic paste: 1/2 tsp

Red chillies: 2-3

Salt: to taste

Lime juice

Mix all the ingredients for marination and apply uniformly onto the fish. Keep aside for 3 hrs.

Shallow fry the fish in 2 tbsp oil. Cover and cook 4-5 min on each side. Keep aside.

To the same oil, add the shallots and saute until transluscent. Add the garlic paste and red chillies and continue sauteeing until almost pale. Cool and grind to a fine paste, using enough lime juice to get it going.

Spread half of  the onion paste onto a banana leaf as a thin layer. Place the fried fish on top. Spread the remaining of the paste on the top. Drizzle the coconut oil and spread a few curry leaves on top. Close the banana leaf/ foil to form a packet/envelope. 

On a flat skillet, place the envelope and press down with a lid. Cover and cook for 3 min on each side.

The fish, as it looks inside the envelope, after cooking.

Creme Brulee

This rich dessert with its roots in French cuisine has its origins in the 17th century. This is also called burnt cream, crema cantalina or Trinity cream  and is consisting of a rich custard base topped with a contrasting layer of hard caramel. The custard base is traditionally flavoured with vanilla (which I have done here), but it is also sometimes flavoured with lemon or orange zest, rosemary, chocolate, coffee, liqueur or other fruit.

This is the recipe that came on the box of a Creme Brulee kit that my husband bought me.

Difficulty level: Easy
Preparation time: 5 min
Cooking time: 10 min+ 2-3 hrs chilling time
Makes: 4 servings

Ingredients:


Heavy cream: 3/4 cup
Sugar: 1 tbsp+ 2 tsp+ 1/3 cup
Vanilla essence: 1/2 tsp
Egg yolks: 2

You'll also need: Four 3 oz. ramekins and a kitchen torch(to create the crust).

Preheat oven to 300 degree F. Prepare some boiling water.

In a saucepan over medium heat, combine cream and 1 tbsp and 2 tsp sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 3 oz.ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminium foil. Bake until custard is just set, about 25 minutes(use caution when removing ramekins from oven as they will be very hot!). Chill 2-3 hours.


Sprinkle remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries or refrigerate for later use.

After the custard is baked.

After the sugar is spread evenly.

The sugar being burnt by the torch.

The crust is getting thicker.

Maanga uppilittathu(മാങ്ങ ഉപ്പിലിട്ടത്‌ )/ Mango pickle

Most people go with store bought pickles, but it is amazing how much better fresh made pickles taste.

Difficulty level: Easy

Preparation time: 15 min

Cooking time: 5 min

Makes: 2 cups

Ingredients:

Raw mango: 1, cut into small pieces (about 2 cups)

Chilli powder: 2 1/2 tsp

Asafoetida powder: a pinch

Roasted fenugrek, powdered: a pinch

Oil: 1 tsp

Salt: to taste

In a skillet, heat the oil. When hot, switch off the flame and add the chilli powder and saute until the raw taste is gone (about 1-2 min). Add the asafoetida powder and fenugreek powder and saute for about 1 more minute. Add the mango pieces and salt. Mix well so as to coat all the spices on the mango pieces uniformly. Keep aside.

Allow to cool completely before storing in bottles. Keep refrigerated and serve at room temprature.

Puleenji(പുളീന്ജി)

Puleenji is an important part in a traditional Kerala feast.  

Difficulty level: Easy

Preparation time: 5 min

Cooking time: 1 hr.

Makes: 

Ingredients:

Tamarind concentrate: 3 tbsp (about the size of a large lemon)

Water: 2 1/2 cups

Ginger: 1" cube, finely chopped

Green chillies: 2, finely chopped

Salt: a pinch

Jaggery: 1 1/2 cups

For tempering:

Oil: 1 tsp

Mustard seeds: 1/2 tsp

Fenugreek: 1/4 tsp

Red chillies: 2

Curry leaves: a few

Dissolve the tamarind or tamarind concentrate in water and bring to a boil. Add the chopped ginger and green chillies and mix well. On a medium flame, allow to simmer for about 40-45 min, until it starts to thicken. Add the crushed or grated jaggery and mix well. Allow to simmer for another 10 min or until desired consistency. 

For tempering, heat the oil in a skillet and add the mustard seds. Allow to splutter and add the fenugreek. Allow to splutter and add the red chillies, along with curry leaves. Add to the puleenji and mix well.

 Allow to cool completely before transferring the puleenji to a bottle. Refrigerate until the day you wish to serve it. Serve at room temperature.

Onam Sadhya(ഓണസദ്യ)

The festival season can be a frustrating and tiring time. Trying to make a feast for a small family is no easy task. Here is a compilation of recipes that will make a great feast for a small family.

One of the things that you can do to ease the pressure on the day of the festival, is to pre-make things in the days before and finish the dish on the final day. I have noted below dishes that allow you to do that.

Rice: Well...... I am not going to say more about this.

Sambar: You can never miss with Sambar being the primary accompaniment to rice
http://priyahobbies.blogspot.com/2011/09/sambaar.html

Kaalan: This is one dish that you can prep the day before. You could boil the Yam and leave it overnight and add the yogurt on the next day
http://priyahobbies.blogspot.com/2011/09/kaalan.html

Injithairu: This alone accounts for 101 dishes. Enough said
http://priyahobbies.blogspot.com/2011/09/injithairu.html

Papadam: What is a Sadhya without papadam. If you are in a part of the world where it is difficult to get Kerala pappadam, here is a piece of advise. The north Indian variety of Lijjat pappadam actually deep frys well. I think they generally turn out much better than stale Kerala papadam.

Kondatum: What ever suits your fancy here. You could also do with some Banana chips of if nothing else deep fry some of the Yams after marinating them for 10 -15 mins with chilli powder and salt and a pinch of Turmeric

Uppulittathu(ഉപ്പിലിട്ടത്‌)/ Achar/Pickle: Many people use store bought pickles. But fresh made pickles made at home does make a feast better. You can also make this the previous day.
http://priyahobbies.blogspot.com/2011/09/maanga-uppilittathu-mango-pickle.html

Puleenji (പുളീന്ജി): Many people don't like puleeinji, but I make it with some extra jaggary to make it sweeter for my husband. You can also make this the previous day.
http://priyahobbies.blogspot.com/2011/09/puleenji.html

Yogurt or buttermilk: Your preference

Paal Payasam(പാല്‍പായസം): Very easy and basic to complete the feast

http://priyahobbies.blogspot.com/2011/09/paal-payasam.html


Other things that you can do to enhance the sadhya is to add an Upperi, maybe an Aviyal, Stew, Elisseri, Olan etc.,

Paal Payasam( പാല്‍ പായസം)

Paal Payasam is a common dessert for Feasts in Kerala. It is fairly easy to make and a fairly popular dish with the kids (and adults).

Difficulty Level: Easy
Preparation Time: 5 Mins
Cooking Time: about 1 hour

Makes: 8 - 10 servings

Ingredients
Milk: 3 cups
Raw rice: 1/4 cup
Sugar: 1 1/4 cup
Evaporated Milk: 350 ml (12 Fl oz)
Raisins and Cashews: 3 tbsp each
Ghee: 1 tsp

Add the milk to a thick bottom saucepan and add the rice. Allow to simmer for 40 - 45 minutes until the rice is completely cooked. Add the sugar and evaporated milk and simmer or another 10 minutes. Keep aside.

In another pan, heat the Ghee and saute the cashew and raisins separately and add to the payasam. Serve hot or cold.

Injithairu( ഇന്ജിതൈര്)

Injithairu is also a central part of any feast in Kerala. It is considered the equivalent of 101 other dishes combined. You can actually make a meal of rice and injithairu on its own and that will technically be considered a feast.  

Difficulty Level: Easy
Preparation Time: 5 Mins

Makes: 1/2 cup

Ingredients
Ginger: 1 inch cube, cut into tiny pieces
Green Chillies: 3, cut into round pieces
Curry leaves: 2 -3 leaves
Yogurt: 1/2 cup
Salt: to taste

Crush the ginger pieces, cut green chillies, curry leaves and enough salt using a mortar and pestel. Add the crushed mixture to the yogurt and mix well. Done!!!

Sambaar(സാമ്ഭാര്‍)

This is a South - Indian favourite and goes with a lot of dishes. Each of the 4 states in the south and in fact regions within the different states have their own take on Sambar. But there is no question on what the central dish is, in most feasts in South India 

Difficulty level: Medium

Preparation time: 5 min

Cooking time: 30- 40 min

Makes: 8-10servings

Ingredients:

Toor dal: 1/2 cup

Turmeric powder: 1/8 tsp

Fenugreek: 1 tsp

Shredded coconut: 3 tbsp

Sambaar masala: 4 tbsp

Asafoetida powder: 1/8 tsp

Coarsely  chopped shallots: 1 tsp

Tamarind paste/ dry tamarind:  3/4 tsp/ size of a small lime squeezed in 1/8cup water

Oil: 1 tsp

Curry  leaves: 1 sprigs

Cut vegetables: 1/4 cup

Salt:to taste

For tempering:

Oil: 1 tsp

Mustard seeds: 1 tsp

Red chillies: 2-3 nos.

Curry leaves: 2 sprigs

In a pressure cooker, cook the dal with turmeric powder and 1/4 tsp salt for1 whistle. Keep aside so as to allow all the pressure to release. 

In the meantime, in another skillet on medium flame, heat the oil and add the fenugreek. Once light brown, add the chopped shallots and leaves of 1 sprig of curry leaves. Take care not to burn the fenugreek. Keep a close eye as it is very easy to do so. After a minute, add the asafoetida powder, sambaar masala and saute for a couple of minutes (until the raw taste is gone). Continue sauteeing adding the shredded coconut, for a minute and keep aside. Allow to cool completely before grinding to a fine paste.

Add the ground masala, tamarind paste/ water and the cut vegetables to the cooked dal along with enough salt and water. Mix well and allow to cook for another whistle. Allow the pressure to release completely.

For tempering, heat the oil and add the mustard seeds. Once it splutters, add the rest. Add the whole thing to the top of the sambaar and close the lid. Allow to sit for a few minutes and serve hot.

Kaalan (കുറുക്കു കാളന്‍ )

This is a very traditional dish. Most feasts in Kerala (especially north Kerala) will have Kallan as an important part. I did not like this as a kid, but it is a favourite of mine now. And I am glad, it is a favourite of my elder son.

Some people consider Kallan is one of those dishes that gets better with "age". A few day old Kallan is considered tastier than fresh made Kallan. But I prefer the fresh variety.

Difficulty level: Medium
Preparation time: 5 min
Cooking time: 25 min
Makes: 6-8 servings


Ingredients:
Yam & raw plantain: cut to 1" cubes, 1/2 cup
Yoghurt: 1 1/2 cup + 4 tbsp
Turmeric powder: 1/2 tsp
Pepper powder: 1/2 tsp (1 tsp, if you like it spicy)
Shredded coconut: 1 cup
Green chillies: 3
Salt: to taste
Oil: 1 tsp
Mustard seeds: 3/4 tsp
Whole red chillies: 3-4
Curry leaves: leaves of 1 sprig

Cook the yam & plantain pieces in about half cup of water, with turmeric powder and 1/4 tsp pepper powder. Keep covered until completely cooked through (about 10- 15 min), and then allow excess water to evaporate. After this add the 1 1/2 cups yogurt in two batches. Allow all the water to evaporate, and the mixture to thicken between the batches. Switch off the flame and allow to sit on the stove.

In the meantime, grind the rest of the yoghurt, shredded coconut and green chillies to a fine thick (it should not be too watery) paste. Add this to the above thickened paste and mix well. You could turn on the stove to warm the entire dish through, but make sure it does not cook or boil after you add the ground coconut. Transfer to the serving dish.

To temper, heat the oil in skillet and add the mustard seeds. Allow it to splutter before adding the red chillies and curry leaves. Pour on top of the dish, close the lid for 2-3 min (so as to allow all the flavour of the tempering  to get into the dish). Mix well and serve warm.