KULFI

HOW TO MAKE KULFI

INGREDIENTS :

METHOD :

• Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
• Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
• Leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Grind half the amount of nuts and add it to the Malai Mix.
• Add Mawa/Khoya/Paneer and mix well, preferably using a whisk.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder and mix well.
• Switch off the flame and allow it to cool.
• Freeze the Mix for about 2-3 hours until half set.
• Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
• Pour this into Kulfi moulds.
• Garnish it with slivered nuts.
• Again freeze it for about 8-10 hours or until well set.
• Serve chilled.

NOTES :

• If you feel the mix is watery can add 1 tspn of Corn Starch.
• Use a wide heavy bottomed pot to simmer the Malai Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD :

• Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that Kulfis come out clean from the mould.
• Both ideas work best.

VEGETABLE KURMA

HOW TO COOK VEGETABLE KURMA

INGREDIENTS :

Vegetables :

To Saute :

For Masala Paste :

For Coconut Paste :

To Garnish : 

METHOD :

• Clean, wash and dice the Vegetables into small pieces. 
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until raw flavour goes.
• Add Turmeric and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add diced Vegetables to the Kurma Masala along with Salt and a pinch of Sugar.
• Add enough water, cover and cook until vegetables are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Vegetable Kurma hot with any dish of your choice.
• Vegetable Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Vegetable Kurma is a good accompaniment for rice dishes like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Vegetable Kurma.  
• Can use Turnips, Beets, few cubes of Paneer etc., along with vegetables mentioned above.
• Alternatively, can pre-cook the vegetables and then add it to the Kurma Masala.
• Cooking the vegetables in Kurma Masala gives more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For a richly flavoured Vegetable Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Can convert the same recipe into Chicken Kurma /Mutton Kurma.

Traditional Kerala Unniyappam Recipe — The Ultimate Sweet Rice Fritters with Jaggery and Banana

Experience the true taste of Kerala with this foolproof Unniyappam recipe. These golden-brown, sweet rice fritters are a staple Nadan Palaharam (snack), perfectly balancing the earthy sweetness of jaggery, the aroma of cardamom, and the crunch of ghee-fried coconut bites. Whether you are celebrating Vishu or simply craving a nostalgic tea-time treat, this recipe, passed down from my mother-in-law guarantees a crispy exterior and a soft, spongy centres every single time. 

CHICKEN LOLLIPOP

HOW TO COOK CHICKEN LOLLIPOPS

INGREDIENTS :

To Marinate :

For Egg-Flour Mixture:

To Dredge:

To Deep-Fry:

METHOD :

• Clean and wash the Chicken Wings, allow it to dry.
• Pat them dry with paper towels.
• Cut the wing part into 3 portions and start with frenching the wings.
• Discard the Wing tip and use the Drumstick and Drummette part for the Lollipops.
• Shape the Drumstick and Drummette to look like Lollipops.
• Marinate the Chicken Lollipops with Ginger-Garlic Paste, Lemon Juice, Salt and Pepper.
• Add Corn Starch/All Purpose Flour along with an Egg and mix well until the Chicken Lollipops are well coated with the marinade.
• Leave it aside for 3-4 Hours or refrigerate it overnight. 
• Just before frying, dip the Lollipops into the Breadcrumbs.
• Heat oil a deep pan, then deep fry the Chicken Lollipops on a medium flame until it turns into golden brown colour or until the sizzling sound stops.
• Remove from Oil and line the Chicken Lollipops in a paper towel until excess oil is absorbed.
• Serve with any preferred Sauce or Dip.
• Can serve Chicken Lollipops as an appetizer or as a side dish. 

NOTES :

• If you feel like spicing it up, add 1/2 Tspn of Paprika to the marinade.
• I use 1/2 the amount of powdered slightly sweet version of rusk and 1/2 the amount of bread crumbs.

*HOW TO FRENCH CHICKEN WINGS FOR CHICKEN LOLLOPOP:

FRENCHING CHICKEN WINGS

• Make a deep cut through the joints with a sharp knife. 
• Hold the wing tip, bend it forcefully, remove it and keep it aside.  
• What we are going to use for this recipe is just the two portions of a whole chicken wing, the drumstick and the drummette.
• Once the wing tip is removed, place the other portion of the wing on a cutting board and make a deep cut through the joints between the drumstick and the drummette. Bend the joints and separate them.
• Then gripping well on to the exposed bone of the drumstick, gently push and gather all the flesh to one end.
• Take the drummette and remove the smaller bone carefully, leaving the other bone intact.
• Holding on to the other bone, push all the flesh to one end.
• Follow the suit for all the other Chicken Wings.
• The Drumstick and Drummette are now ready to be marinated.

BANANA WINE

INGREDIENTS :

METHOD :

• Mash or cut the Bananas into small pieces.
• Put the Bananas, Sugar into the water and bring it to boil.
• Brew up a strong concoction of Black Tea.
• When cool, mash the Bananas, add Lemon Juice and Black Tea Concoction to it and mix well.
• Cover the jar and leave it aside for 12 hours.
• Activate the yeast by putting it in warm water and 5 tspns of sugar.
• Add activated yeast to the Banana mix after 12 hours
• Can add some extra Sugar and few sticks of Cinnamon to add more sweetness and flavour to the drink.
• Cover the jar and leave it in a dry and dark place for about 5 days to a week stirring the mix daily.
• Taste the wine after two months, add sweetness and flavour if needed.
• After about two months, strain the juice out of the mixture and bottle it. 
• Keep the bottles tightly closed.
• Store the Banana Wine in a dark and dry place for another 10 - 12 months.
• Re-bottle the clear wine leaving the sediments behind.
• The wine should be filtered properly at this stage.
• Do the above process until there are no sediments left.
• The taste of this Banana Wine totally depends upon the variety of bananas used.
• Like most of the wines, Banana Wine will improve with age.

NOTES :

• Mashing or Cutting the Bananas into small pieces will yield more flavour and body to the wine.
• Some variety of Bananas are naturally sweeter, so adjust the amount of sugar accordingly.
• I used Lady Finger Banana* variety (Pisang Emas in Malay) for the wine
• I just used normal yeast, as it is very difficult to get wine yeast in my area.
• Stirring the wine is very important for the fermenting process.
• Store them in clean and dry bottles in a moist free place.
• As I am staying in a tropical area, my wine brewed up sooner. But I had to wait for at least 9 -10 months for the wine to clear.
• I did not use any artificial colours, food preservatives or enhancers to the wine.
• The colour and flavour, which I got naturally out of it was more satisfying.

MUTTON BIRIYANI

HOW TO MAKE MUTTON BIRIYANI

INGREDIENTS :

For Lamb :

To Saute :

Spices :

For Masala Paste :

METHOD :

• Cook Lamb/Mutton pieces along with the ingredients mentioned under 'For Lamb'.
• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Grind the ingredients mentioned under ' For Masala Paste' to a fine paste and leave it aside.
• Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
• Splutter the ingredients mentioned under 'Spices' in a very low flame until aromatic.
• Saute finely chopped Shallots, Onion, Garlic Cloves and Green Chillies slit length wise.
• Saute it in a very low flame until onions turn translucent.
• Add chopped Tomato into it and saute until it turns soft.
• Pour in the ground Masala Paste along with Turmeric and fry it in low flame until the raw flavour goes and oil separates from the Mix.  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well.
• Add cooked Lamb pieces to the Masala and mix well, leave this in low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this in low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the water and pour it into the Biriyani Mix. I have used 1:11/2 Cups of Rice : Water Ratio.
• Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 20 - 25 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
• While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 25 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Biryani and fluff-up the rice gently.
• Serve Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.

For a Dhum Effect : 

• Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
• This also helps the biriyani not to get burnt at the bottom of the cooker.

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.