Pacha vacha Irachi Curry - Malabar Mutton Stew.

I am sharing a delicious stew which is common in my hometown Kannur, Pacha vacha irachi curry or Malabar Mutton Stew..Its preparation is simple to make with less ingredients..This curry is not very spicy, I am sure the kids as well as adults will definitely loved it..Its definitely my mom's recipe..It goes well with any combination of your choice like ghee rice, chappathi, poori, appam etc..My favourite combination is with Madaki parathiya Chappati ( Folded chappathi layered with ghee/oil).Let's go to the recipe :)

Recipe courtesy: Umma

      Ingredients

• Mutton - 1/2 to 1 kg
• Potato - l large cut into large pieces ( optional)
• Onions - 2 no.s sliced
• Tomato - 1 large sliced
• Ginger-garlic paste - 2 tsp
• Green chillies - 2 no.s sliced
• Turmeric pdr - 1/4 tsp
• Black pepper pdr - 1/4 tsp ( optional )
• Coriander pdr - 1/4 tsp
• Garam masala pdr - a pinch ( for sprinkling)
• Coriander leaves  - a few for garnishing
• Lemon juice - 1/2 to 1 tsp ( accordingly)** ( Refer Notes)

      To grind

• Garlic - 2 cloves
• Yogurt - 2 to 3 tbsp ** ( Refer Notes)
• Coconut shredded - 1 heaped handful

      Method

• Wash the mutton thoroughly and drain..Keep aside..

• In a pressure cooker, add little oil and saute sliced onions sprinkled with salt till translucent..

• Add ginger-garlic paste and green chillies and saute till raw smell disappears..

• Add sliced tomato and saute till mushy.

• Then add all the spice powders mentioned except garam masala pdr and saute till raw smell disappears.

• Add cleaned mutton and saute well...Add one cup of water into it..

• Close the lid of pressure cooker and cook in a medium flame for 4 whistles..Off the flame..

• Add cubed potatoes ( if using) and cook another 3 whistles...If you are not using potatoes, cook for 6 to 7 whistles..

• Allow the whistle to release itself..Meanwhile grind the ingredients mentioned below..

• In a mixi or blender, add grated coconut, garlic and yogurt by adding little water and blend well.

• When the pressure releases, open the lid and switch on the flame.Add blended coconut mixture and lemon juice into it..Taste and add salt..cook in a low flame till bubble appears..

• If the curry appears watery, add l tsp of rice powder or corn flour into it and mix well..

• Switch off the flame..Sprinkle Garam masala powder and garnish with chopped coriander leaves..

• Serve it with any combination of your choice like chappathi, poori, Appam etc..

       Notes:

• You can use chicken or beef instead of mutton..

• Vegetarians can prepare it by using any vegetables of your choice.

• Please do not use too much spice powder other than the mentioned quantity..The colour of the stew should be whitish with a tint of yellow or light brown colour...

• Yogurt and lemon juice can be adjusted according to your sour level..This stew should not have too much sourness.If your using sour yogurt, add lemon juice accordingly...My yogurt is not sour, so I use around l tsp of lemon juice..

• If using potato, make sure to cut into equal large cubes..Do not cut into small pieces, as when you are using pressure cooker, it cook very fast and tends to break and dissolve in curry...

Marble Cake

I am posting a recipe of a cake, with a combination of vanilla and chocolate flavour mixed together which forms a pattern of marble i..e Marble cake..Hope most of them have heard about this cake..It tastes so delicious and my son's favourite too..I made this cake many times, but could not click pictures and couldn't post that time..So I decided to click the pictures when I made this one month before and post it...I include the step of preparing the marble pattern..Hope it will be helpful..This cake is easy to make...Do prepare this cake and let me know the feed back..Let us go to the recipe :)

      Ingredients

• All purpose flour - 2 cups
• Baking powder - 1 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch
• Eggs - 3 large no.s
• Sugar -  3/4 cup ( powdered)
• Condensed milk - 1 tin ( can use l cup powdered sugar instead)
• Unsalted butter - 100 gm
• Vanilla essence - 1 tsp
• Unsweetened cocoa powder - 2 tbsp
• Warm milk - 1/4 to 1/2 cup
• Choco chip - few for decorating ( optional)

    Method

• Keep all the refrigerated ingredients in a room temperature for 30 mins..Its very important..

• Preheat the oven to 180 degree C.. Grease the pan with some butter or oil sprinkled with flour and tap the excess flour..Can use butter paper instead..Keep aside

• In a bowl, add flour, baking powder, baking soda and salt and mix well with a large spoon or whisk thoroughly and keep aside..

• In another large bowl, add softened butter and sugar and beat well till creamy..Add condensed milk and beat again for few seconds till combined..

• Add eggs one at a time and beat at a medium to high speed till combined and double in volume..

• Add vanilla essence and beat for few seconds

• Add the dry ingredients ( flour mixture) alternately three times and beat at a very low speed. You can also fold it with a large spoon slowly instead of a beater..

• Add little warm milk 1/4 cup at a time and beat at a very low speed or fold with a spoon..Batter should be medium thick..If batter is too thick, add little more warm milk and beat again..

• Divide the batter equally into two separate bowls..Keep one batter plain..

• Another bowl, add cocoa powder and beat at a very low speed..

• In a greased cake pan, add large dollop of vanilla batter and another dollop of cocoa batter alternating each one..See the pic below ( I forgot to click photo of first layer, never mind, I clicked the pic of second layer :) )

• Spread lightly with a fork as shown in a picture and make a pattern of your choice..

• Add again another large dollops of vanilla and cocoa batter alternating each one on top of first layer and spread it lightly with fork as mentioned earlier...

• Repeat the third step..

• Tap the sides of the cake pan to release the air bubbles and also cocoa and vanilla layers will be separated.

• Place the cake tin in a preheated oven and bake for about 40 to 45 mins till the fork or knife insert in the center comes out clean..Otherwise bake 5 mins more..

• Place the cake tin on a wire rack and let it cool for few minutes..Then flip the cake on a wire rack..Add choco chips on top of the cake,when it is still warm ( optional )..Let the cake cool completely.

• Cut into slices and enjoy..I like to eat warm from the oven..

• Store in a airtight container when it cools completely..It will stay good for 3 days at room temperature , other wise refrigerate it will stay good for 1 week..But mine finished 2 days itself 

Rajma Salad - Kidney bean salad

One must include salads in our daily meals..salads mostly used raw vegetables,mixed all together and used any seasoning like salt, olive oil, vinegar or lemon juice..It is definitely a healthy one ..It contains most of the essentials vitamins required for our lives..There are many ways of preparing salad..One of the salad I am posting here is, Kidney beans ( Rajma) salad..This salad contains kidney beans and other chopped vegetables seasoned with salt, pepper, lemon juice and vinegar..This salad is so tasty, even salad haters will definitely love this..Do prepare this salad and include in your  meals..You can eat by itself too, it will definitely fill your tummy ..Let us go to the recipe

       Ingredients

• Kidney beans ( Canned / Freshly boiled ) - 1 to 11/2 cups
• Finely chopped onion - 1 no.
• Finely chopped tomato - 1 no.
• Finely chopped cucumber - 1 large no.
• Finely chopped mint leaves - 2 tbsp
• Finely chopped parsley leaves - 3 to 4 tbsp ( can use coriander leaves instead)
• Finely chopped mix bell peppers ( capsicum), yellow, orange, green, red - 1 1/4 cups
• Vinegar - 1 tsp
• Lemon juice - 1/2 to 1 tbsp
• Pepper powder - 1/2 to 1 tsp
• Chat masala - for sprinkling ( optional)
• Salt - according to your taste

       Method

• If using fresh kidney beans: soak them in water overnight. Add soaked kidney beans with little water in a pressure cooker and cook it for 5 to 6 whistles till soft..Be careful, beans should not be mashed...Drain the beans and keep aside..

• If using canned kidney beans: Open the can and drain out the water from it..Wash the beans and keep aside..

• Add all the ingredients one by one in a large bowl and toss well..

• Serve immediately..Remaining salad can be refrigerated

• Enjoy this tasty salad..

      Notes

• Make sure to chop the vegetables and herbs very finely..Do not slice it, as it may not taste good

• If you don't have parsley leaves, add coriander leaves instead..But parsley leaves give nice flavour to this salad..

• Seasonings and vegetables can be adjusted according to your desire and taste..

Carrot Coconut Laddoo ( Truffles)

I am posting a recipe of Indian sweet in a form of truffles or laddoo, Carrot Coconut Truffles..Its preparation of similar to Carrot Pumpkin Halwa, as I post earlier..As in a name, this sweet is a combination of both grated carrot and desiccated coconut,which is shaped into balls..Its easy to make and tastes delicious..Lets go to the recipe :)

                                                           Recipe adapted from here

      Ingredients

• Grated Carrot - 2 cups
• Desiccated Coconut - 1 1/2 cups (can use freshly grated coconut too)
• Cardamom powder - 1 tsp
• Condensed milk  - 1/2 to 3/4 tin
• Rose water - 1 tbsp
• Ghee/Unsalted butter - 1 1/2 tbsp
• Almonds sliced - few for garnishing

      Method

• In a heavy non stick pan, heat ghee in a low flame and add grated carrot and saute it till cooked i.e  it should change colour and turn soft..It may take about 10 to 12 mins..

• Add condensed milk 1/2 tin at a time and let the carrot cook for a few minutes..

• Then add dessicated coconut, rest of condensed milk, cardamom powder and rose water and saute all together till the mixture is well combined..

• Saute till the liquid evaporates..Be patient at this step..It may take around 5 to 8 mins to evaporate..Can adjust the flame from low to medium..

• Once the mixture forms thick mass, switch off the flame and transfer the mixture into plate to cool for few minutes..

• Grease your hands with ghee..Take out small portion of the mixture and shape it into ball..Continue the step and make it into equal sized balls..You can roll the balls in desiccated coconut as you wish,but I ignored this step..

• Decorate with sliced almonds..Serve hot or cold as your wish..Remaining can be refrigerated..

• Enjoy :)

Carrot Pudding

I am sharing a recipe of one of the dessert, Carrot Pudding..As in a name, this pudding is rich in carrot and its tastes delicious..I prepared for my family after Friday lunch few days before..This is my own experiment which turns successful..Everyone in my family loved it very much..Nothing much to say, Let us go straight to the recipe

      Ingredients

• Milk - 2 1/2 cups + 1/2 cup
• Carrots - 2 large
• Fresh Cream - 100 ml
• Condensed milk - 1 tin
• Sugar - 3 to 4 tbsp (adjust according to your sweet level)
• China grass - 10 gm
• Water - 3/4 cup

          For decorating

• Ghee - 2  tsp
• Sugar - 1/4 tsp
• Carrot shredded - 1/4 cup
• Cashew nut chopped - few

    Method 

• Soak China grass in a 3/4 cup of water for 30 mins

• Pressure cook the carrot till cooked and soft. Take out the cooked carrot and set aside to cool completely.

• Blend cooked carrot with 1/2 cup milk in a blender/mixi till it form puree.

• In a sauce pan, mix together 2 1/2 cups of milk, condensed milk, sugar, fresh cream and carrot puree and cook in a low flame for few minutes..Do not heat at high flame as fresh cream will curdle.Make sure to stir at intervals.

• Another sauce pan, add china grass along with a soaked water and heat at high flame till it dissolves completely..Make sure to stir in between..switch off the flame..

• Immediately pour melted china grass through sieve into the milk -carrot mixture and mix thoroughly..Taste and add little more sugar if needed..Switch off the flame..

• Pour the mixture into the wet pudding dish and set aside to cool completely..Lets make decorat ingredients 'For Decoration' as mentioned below..

• In a fry pan, heat ghee in a low flame..Add chopped cashew nuts and saute till light brown..Drain and keep aside..

• In same ghee, add grated carrot and saute at a medium flame till carrot changed colour and turned soft.

• Add sugar and mix well..Cook for few seconds and saute well..Off the flame

• Decorate the top with ghee sauted cashew nuts and carrot carefully..

• Wrap the pudding dish with plastic wrap and refrigerate for 6 hrs or overnight till pudding is set..

• Cut into square shape and enjoy

Nutella Brownies

I am sharing the recipe of one of the easiest and yummy baked dish, Nutella Brownies. As in a name, the main ingredient of this brownie is Nutella ( Chocolate Hazelnut Spread).Unlike cake, brownie does not need seperate bowl for wet and dry ingredients.Its done everything in one bowl.I read some of the brownies might use leaving agents like Baking powder and Baking soda.I saw the recipe somewhere from google,but I changed a bit.When I read this recipe, it mention to have l cup of Nutella, but I used half cup of Nutella and half cup of cocoa powder..It does not require any leaving agent..I have a doubt regarding this.To my surprise it baked perfectly and its texture is soft..It tastes so yummy..My son loved it very much..Its finished two days itself..My son told me to bake again..So I baked again for him :)..Let us go straight to the recipe

      Ingredients

• Melted Butter, cooled slightly - 1/2 Cup
• Eggs - 2 no.s 
• All purpose Flour - 1/2 Cup
• Nutella - 1/2 Cup
• Cocoa powder - 1/2 Cup
• Brown Sugar - 1/2 cup 
• Salt - 1/4 tsp
• Vanilla essence - 1 tsp

      Method

• Melt butter in a microwave or in a stove top..Keep aside to cool slightly.

• Grease a square pan with butter/oil and keep aside..You can use butter paper instead of greasing..I use Silicon square pan,so no need to grease it..

• Preheat oven to 180 degree C..

• In a bowl, beat eggs with a whisk or beater till pale..

• Add vanilla essence and sugar and beat again till sugar dissolves..

• Add cocoa powder ,Nutella and salt together and beat well..

• Add flour and melted butter slowly and beat again..

• The consistency of batter should be pour able..If batter is too thick, add few tbsp of water and beat well..

• Pour this batter in a baking dish and bake for about 35 to 40 mins,when fork insert in the center comes out clean..Otherwise bake 5 mins more..

• Keep this in a wire rack to cool for few mins...Then invert the brownies on a wire rack and let it cool completely..

• Cut into squares and enjoy it with a cup of tea or coffee..

Custard Apple Pudding - Seethapazham/ Seethaphal Pudding

Today, I am posting a recipe of one of the tasty and delicious pudding, Custard Apple/ Seethapazham pudding...You might be thinking how do I make pudding with this fruit, even though it is difficult to eat t :P...I think most of them might have known that, custard apple pulp contains lots of seeds, when you cut into halves, the pulp is stuck on seeds itself..We have to suck the seeds in order to get pulp..This fruit itself is very tasty,but its difficult to eat as told earlier:P:D..Believe me,it is not difficult to take pulp while making pudding..I will show you with step by photos,which is mentioned in 'method' section..Let's go to the recipe :)

     Ingredients

• Milk - 2 1/2 Tea Cups
• Ripe Custard Apples - 2 no.s
• Condensed milk - 200 gm ( 1/2 tea cup)
• Sugar - 3 tbsp ( according to your sweetness)
• Agar agar ( China grass) - 8 gm
• Water - 1/2 cup
• Coarsely powdered Almonds - for garnishing

         Method

• Soak the china grass in a half cup of water for 30 mins..

• Cut the custard apples into halves and scoop out the pulp with a spoon..

• Transfer the pulp into mixi grinder and add very little milk about 1 tbsp...

Custard Apple image by google

• Grind into paste by quick pulse, two times..Do not grind too much as seed will also grind along with that,which will not taste good..You can see the seeds that separates from pulp..Transfer the pulp into plate and take out the seeds and throw it...

• In a saucepan, add milk,condensed milk and sugar and mix well thoroughly..Then switch on the flame and heat it in a low flame..No need to wait for bubble to appear..Stir well at interval to avoid burning at bottom..

• In another sauce pan, add china grass along with soaked water and heat at high flame and stir at intervals..Heat till china grass dissolves completely..Off the flame..

• Off the flame of milk mixture and add custard apple puree and mix well...

• Add melted china grass quickly into the sieve and mix thoroughly..

• Taste and add sugar if needed..

• Pour the mixture into the wet pudding dish and allow the mixture to cool completely..

• Cover it with a plastic wrap ..Refrigerate till six hours or overnight till set..

• De mold the pudding into the plate ( this step is optional) and decorate it with powdered almonds.

      Note

• Make sure to use a ripe custard apple i.e it should be soft when touch outside,in order to make this pudding..Otherwise pudding will not taste good..

• You can also make this custard apple pulp into milk shake..