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SPINACH
SPINACH STIR FRY/BAYAM GORENG
      A simple Spinach Stir Fry / Bayam Goreng with very few ingredients and it can be cooked within minutes.  Maybe Spinach is rather a different green when seeking deep into what BAYAM is, I would like to call it - Asian Spinach.  Universally known as Amaranth Leaves, locally called as Bayam in Malaysia, Singapore & Indonesia. It is called as Thandu (Stalk) Keerai/Cheera(Green) in Tamil & Malayalam. And this is one ancient or first plant variety ever to be domesticated and grown for personal use. It has travelled a long way since civilizations to the present era.
      An easy to grow Green variety, which is available in shades of pink and green. We can get them at a very cheap cost in the market and the farmer's market is always loaded with bunches of fresh and luscious locally grown greens.  But growing these Greens in your backyard is another technique which can cater you with fresh leaves at your service, whenever needed.  It is more than enough that you buy the seeds once, they shoot up and grow into matured plants, flower up and give you a new batch of black coloured tiny seeds, which you can sow it again and again for fresh produce.
     Amaranth Leaves are popular around the world for its rich and nutritious values.  The most common green consumed in Asian countries is rich in Proteins, Vitamins and minerals like Iron, Calcium & Phosphorus.  The Red Variety of this green is more flavourful and nutritious compared to the Green variety. This recipe is a simple stir-fry with Garlic and Dry Chillies and slightly seasoned with Oyster Sauce/ Light Soy Sauce. Bayam is quickly stir-fried in high heat to retain its crunchiness, colour and nutrition.

Cuisine - Southeast Asian
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO MAKE SPINACH STIR FRY / BAYAM GORENG


INGREDIENTS :

Bayam (Amaranth Leaves) - 1 Bunch
Dry Red Chillies - 3-4 Nos.
Garlic - 2 -3 Cloves
Sugar - a Pinch
Salt - To Taste
Cooking oil - 1 Tbspn
Oyster Sauce / Light Soy Sauce - 2 Tspns


METHOD :

  • Wash the greens and allow it to drain in a colander.
  • Cut them into long strands discarding the hard stalks and roots.
  • Heat the pan with oil over high heat.
  • Add Dried Red Chillies and toss them for few seconds until then fluff up.
  • Add minced Garlic and stir-fry for about 10 - 15 seconds till fragrant(should not be browned).
  • Toss in the Bayam along with a dash of Salt and a pinch of Sugar, stir-fry in quick strokes. 
  • When the Bayam starts to wilt, add Oyster Sauce/ Light Soy Sauce and give a quick stir.
  • Remove from fire and serve it immediately.
  • Goes well with plain fragrant rice or along with any rice/noodles recipe.

NOTES :

  • Do not add extra water to the dish.
  • Water from the Greens should be sufficient to keep them moist until cooked.
  • Do not cover the pan while cooking.
  • Stir fry the greens/ bayam on high heat for a short time.  This will retain its nutrients and keep them fresh, green and crunchy. 
  • Do not brown the garlic, as they would tend to give a bitter taste to the dish. 
  • Adding Sugar will help in retaining the colour of the vegetable.

PRAWNS
 SAMBAL UDANG /PRAWN SAMBAL

 

     If Prawns/Shrimps can be converted into an exotic dish, then it could be done with Prawn Sambal.  It is a common cooking method followed in Malaysia, Singapore and Indonesia.  Cooking Prawns in Sambal - which is nothing but an aromatic spicy Chilli paste with wonderful notes of locally available Aromatic herbs and spices. This recipe is a wonderful Malaysian Style Seafood recipe, a standalone dish in Malaysian households.
     Prawns being a delicacy at our household, I try new versions whenever I come across with a new recipe.  The first trial with a new recipe was Indonesian Prawn Curry, which I tried after eating at a famous native run seafood restaurant near our place. When I came up with Sambal Udang during another encounter at a local eatery. Though it looked like a normal Prawn Masala, it had some new flavours. I least had a clue what ingredients were used in it.
     During our initial years in Malaysia, I was even oblivious about the ingredients like Galangal, Belacan, Bunga Kantan, Daun Kesum, Daun Selasih etc.,  Gradually I started asking the vendors in fresh market what they were, but with my little knowledge of the language I always end up having a lot of information, unfortunately not understanding them.  But I make sure to catch up with one main information, the name of the herb. The funny part is I keep repeating it to remember, or immediately I would jot it down. The next thing I would do is to search for them on the internet.
     In due course, I started to try my hand with local cuisine and I am yet trying to perfect it in my best possible way.  I specifically love dishes with Lemongrass, Galangal and Kaffir Lime Leaves which gives a refreshing note to the dishes they are added into. This spicy Sambal Udang is one dish we can hardly resist. It pairs well with steamed Jasmine Rice and needless to say that it goes perfectly well with Nasi Lemak.

Cuisine : South East Asian
Course : Side Dish 
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 20 - 30 Minutes
Cooking Time :  20 - 30 Minutes

INGREDIENTS:

Prawns/Shrimps - 500 Gms
Onions - 1 No.
Oil - 3 Tbspns
Tamarind - 2 Tspn
Salt - To Taste
Palm Sugar (Gula Melaka) - 3 Tspns

For Sambal Paste :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Lemongrass/Serai - 2 Stalks
Fresh Turmeric Root - a Small Piece
Dry Shrimp Paste(Belacan) - 2 Tspns


METHOD :

  • Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
  • Dry roast the Shrimp paste (Belacan) until fragrant.
  • Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic and Shallots into a smooth paste.
  • Cut Lemon Grass Stalks into small pieces, use just the white part of it.
  • Can Grind Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
  • Peel, devein and wash the Prawns and keep it aside.
  • Heat oil in a wok and saute the ground Sambal paste on a high flame for about 10 minutes or until all moisture evaporates.
  • If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separates from the mix.
  • Now add Prawns to the Sambal and mix well. 
  • Add Salt, Palm Sugar and mix well.
  • Cook this in low flame until Prawns are cooked.  Can add some water at this stage.
  • Once the prawns are cooked, add tamarind extract and boil it for another 5 minutes on a low flame.
  • At this stage, the Sambal turns fragrant, if not saute it for some more time on a low flame.
  • Finally, add the onions cut into rings and give a quick stir.
  • Leave this on a low flame for few minutes. 
  • Serve hot Udang Sambal with steamed rice, fried rice or nasi lemak.

NOTES :

  • I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them. 
  • Adjust the number of Chillies to suit your spice preference.
  • Blend the Shallots coarsely.
  • I usually bruise the Lemon grass stalks and add it to the Sambal mix while Sauteing, because grinding it along with Sambal mix ends with Lemongrass strands all over.
  • Grind the paste with less water to avoid splattering while sauteing the Sambal in high flame.
  • Adding the onions cut into rings gives a good texture to the sambal.
  • Can add few Petai(Stinky Beans) along with Prawns.
  • Substitute Sugar instead of Palm sugar.
  • Can add Turmeric Powder to the Sambal Paste instead of Fresh Turmeric Root.
SPICE POWDERS
GARAM MASALA

  GARAM MASALA -  A potpourri of spices created into an aromatic blend. It is considered to be one of the must have  Spice Mix in every Indian Kitchen, and an unavoidable Masala in traditional Indian Cuisine. Garam Masala means 'Hot mixture of Spices', where Garam means 'Hot' in Hindi. This pungent Mixture has gained its popularity for the warming/heating nature of the spices and also in increasing the body's metabolism.
     Authentic to North Indian Cuisine, with the history of its usage during winters to warm up the body. In due course, it gained popularity in Indian Cooking during the Mughals. Mughlai Cuisine renown for its extensive use of flavours and richness incorporated Garam Masala in most of its dishes. Since Mughals, the flavour and fragrance of the Masala have spread its hands to every nook and corner where Indian food is cooked.
      The ingredients in the preparation of this particular Masala varies according to region and cuisine across India.  Even it takes its twist and turn to suit personal taste.  Keeping most of the ingredients common, various combinations are tested and tried to suit regional variations and also there are special types of mixes created individually to suit Lamb, Chicken, Fish and Vegetable dishes. But I feel every combination sticks to keep up its nature and turns out be perfect and authentic.
      The beauty of Spices is that they maintain their flavours and get more and more infused when mixed together.  Choose the fresh and good quality of whole spices for this masala.  Perfectly mixed spices will yield the most flavourful Garam Masala. And the major factor to get the flavours as new as it is every time you use is to store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.
     Some recipes just call for combining and grinding the spices without roasting them. The spices are carefully combined and blended to achieve a balanced flavour. If a single flavour has to be emphasized for a particular dish the spices are roasted and ground. While dry roasting the spices add the biggest spice first followed by the next in size and so on.  So that the biggest spices are cooked for a long time bringing out the volatile oils.  This process releases the flavours and aromas of the spices making the dish more desirable.

Cuisine : Indian
Recipe Type : Spice Powder
Spice Level : Medium
Difficulty : Easy
Yields : 200 - 250 Gms
Author : SM

Preparation Time : 5 -7 Minutes
Cooking Time : 5 - 10 Minutes

INGREDIENTS :

Coriander Seeds - 1/2 Cup
Cumin Seeds - 1/4 Cup
Peppercorns-1 Tbspn
Cinnamon  (1" Piece) - 8-10 Pieces
Cloves - 2 Tbspn
Green Cardamoms - 10 - 12 Pods
Bay Leaf - 10 Leaves
Dry Ginger (1" Piece) - 2 Nos.
Nutmeg - 1/2 Tspn
Rock Salt - 1/2 Tbspn


METHOD :

  • Dry roast all the ingredients one by one (starting from bigger ones followed by the next in size) in a very low flame until they are totally dry and fragrant.
  • Do not roast Dry Ginger and Nutmeg.
  • Roast Cumin Seeds until they pop, in a very low flame.
  • Roast all the spices until they turn aromatic and keep them aside.
  • Allow the ingredients to cool.
  • Finally, add Dry Ginger, Nutmeg and Rock Salt to the above ingredients.
  • Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.

NOTES :

  • Can dry the ingredients in sun, but it is totally optional.
  • Care should be taken not to burn the ingredients.  It would totally spoil the taste of the spice powder.
  • Roast all the ingredients in a very low flame starting from bigger ones followed by the next in size.
  • If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
  • If grinding at home, do not overload the mixer.  Grind them in small batches and mix them together finally.
  • Store the ground Masala in an airtight container in a dry place away from heat and sunlight.
  • Do not use a wet spoon or wet hand while using the powder.
  • Proper storage and handling will increase the shelf life of the Masala.
  • Garam Masala can be used in the preparation of Indian dishes, particularly North Indian Curries and Subzis. It can also be used in Vegetable Pulao or in Biriyani.
  • It can be used in Butter Chicken, Green Peas Masala, Vegetable Korma, Chicken 65, Chicken Tikka Masala etc.,

 Health Benefits of Garam Masala :

      In Ayurvedic medicine, Garam Masala has been used for centuries to treat a number of common health issues as well as in the promotion of overall good health.
  • Reduces bloating
  • Fights bad breath
  • Staves off disease
  • Boosts the immune system
  • Aids in detoxification
  • Acts as an effective pain killer
  • Lowers blood sugar levels
  • Slows the ageing process
  • Relieves gas & heartburn
  • Soothes upset stomach
  • Promotes weight loss
  • Increases the body’s ability to absorb vitamins, minerals & other nutrients
  • Increases metabolism
  • Warm up the body
PICKLES
NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE
     
      As vibrant as Nyonya Culture is this Fragrant, Flavour filled and all the more Colourful Nyonya Achar (Pickle).  This pickle is unique to the Peranakan Culture of Singapore and Malaysia.  A culture developed through ages due to the marriage between immigrant Chinese settlers and indigenous Malays.  The culture has a beauty and elegance of its own, their traditions, architecture, dress codes, porcelain wares and above all the crowning result of two different culture is its Nyonya Cuisine which is the best out of both the worlds!  A perfect mixture of two cultures - Chinese cooking style with locally available produce.  The culture also reflects a slight Portuguese influence.
     This Peranakan Mixed vegetable Pickle/ Nyoya Achar is one of the favourite appetizers in South East Asian Cuisine especially in Malaysia, Singapore and Indonesia. It is a Pickle with a great combination of Crunchy Vegetables and Pineapple along with the exquisite flavours from toasted Chillies and Spices. Needless to say the dramatic effect of tarty Sweetness, tickling Tanginess and fiery Spiciness it renders into your taste buds. It's a treat to your eyes and your senses. The fermentation process in an Achar makes it even a healthier substance in a meal which helps in digestion.
      This pickle tastes better after two to three days, but keep them refrigerated.  I nearly ended up eating few spoons as soon as it was ready- my utter temptation and my love for pickles got me into a frenzy.  But it tasted better the next day.  Just a cup of fragrant rice and few teaspoons of Nyonya Achar can be converted into a complete meal. Goes well with Malaysian delicacy NASI LEMAK too.
      Being an Indian, I have always felt pickles should be Salty, Tangy, Spicy and Oily and above all, it should be Red and fiery to the look.  Salted and vinaigrette pickles have been there in our pantry, but not devoured and relished as the spicy ones.  The taste and flavour of NYONYA ACHAR are so intense that I would crown it as one of the Best Pickles I have ever had.

Cuisine - Peranakan (Malaysian, Southeast Asian)
Recipe Type - Pickle
Spice Level  - Medium-High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Maturing Time - 1 Day
Cooking Time - 20 - 30 Minutes


HOW TO MAKE NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE

 

INGREDIENTS :

Cucumber - 1 Medium sized
Carrot - 1 No.
Long Beans - Few
Fresh Pineapple - 3/4 Cup
Rice Wine Vinegar - 1/4 Cup
Salt - 1 Tspn
Sugar - 2 Tspn
Water - 1/2 Cup


For the Rempah (Spice Paste) :

Shallots - 5-7 Nos.
Garlic - 2 Cloves
Ginger - 1/2" Piece
Fresh Turmeric - 1 Small Piece
Dry Red Chillies - 2-3 Nos.
Red Bird's Eye Chillies (Chilli Padi) - 5-6 Nos.
Belacan (Dried Shrimp Paste) - 1 Tbspn
Buah Keras ( Candlenuts) - 2 Nos.

To Saute and Mix :

Oil - 3 Tbspn
Salt - 1-2 Tbspn
Gula Melaka/Palm Sugar - 3 Tbspn
Rice Wine Vinegar - 1/4 Cup


METHOD :

  • Cut Cucumbers into thin strips, sprinkle a teaspoon of salt over it and leave it aside for about 15-20 minutes.
  • Clean, Peel and Cut Carrots into thin strips.
  • Cut Long Beans into 1' long pieces.
  • Boil Rice Wine Vinegar along with 1/2 Cup of Water, a dash of Salt and a teaspoon of Sugar. 
  • Blanch Carrots and Long beans in the vinegar mix for a few minutes.
  • Remove the vegetables from the vinegar mix and allow them to dry on a clean kitchen towel.
  • Squeeze the Cucumber to remove any excess water and dry them along with the other vegetables.
  • Cut Pineapples into thin strips and keep it aside.

For the Rempah (Spice Paste) :

  • Soak Dried Red Chillies in hot water for 10 minutes.
  • Heat a pan and Dry Roast Belacan(Dried Shrimp Paste) until aromatic.
  • Grind it along with other ingredients mentioned under 'for the Rempah' into a fine paste.
  • Heat Oil in a pan and saute the Rempah Paste on a low flame until oil separates from the mix and it turns aromatic for about 10-12 minutes.
  • Add Rice Wine Vinegar, Salt and Palm Sugar to the spice paste and mix well.
  • Saute it until the spice paste turns a bit dry.
  • Switch off the flame and add the vegetables and pineapples to the above and mix well.
  • Can add toasted Sesame seeds to the pickle if preferred.
  • Store them in clean and dry Porcelain/Glass/Ceramic Jars.

NOTES :

  • Blanching, drying and squeezing process, gives a crunchy texture to the vegetables.
  • Adjust the salt and chillies as per your taste preference.
  • Can substitute Red Chilli Powder instead of Chillies and Turmeric Powder instead of fresh Turmeric. 
  • Can use canned pineapple for the recipe. 
  • Initially, the spice paste wouldn't be enough to cover all the vegetables.
  • Next day press the pickle well into the jar and mix well, the pickle tends to ferment by time and release some water.
  • Also, the vegetable gets soaked up well into the spices and releases a perfect blend of flavours.
  • Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
  • Store them in clean and dry Porcelain/Glass/Ceramic Jars.
  • Always use clean & dry spoons(preferably wooden spoons) for the pickle.
  • Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
  • Allow it to cool completely before storing it into sterilized bottles. 
  • Refrigerate the pickle.  It can stay good even with less oil and preservatives. 



     
CHUTNEY/SPICY CONDIMENT
CHUTTARACHA THENGA CHAMMANTHI


     Chuttaracha Coconut/ Thenga Chammanthi is a South Indian spicy dry chutney or condiment, a speciality common in North Malabar(KERALA). Coconut and spices are dry roasted in a pan and ground to a paste, mostly a thicker one, locally known as Uruttu Chammanthi/Chuttaracha Chammanthi. It is usually served with cooked rice at lunch and dinner, or along with hot-hot Rice Gruel/Porridge(kanji). Ingredients for making this Coconut chammanthi can vary from region to region. Generally, the ingredients are grated Coconuts, Dried Red Chillies, Shallots and Ginger/Garlic. Other optional ingredients include tamarind, curry leaves, coriander seeds/powder etc., For a twist, some add Dry Shrimps or Dried Fish into it.
     Chuttaracha means Roasted and then Ground and Uruttu means rolling the ground ingredients into a ball. So this Spicy Dry Chutney is called Chuttaracha Chammanthi and Uruttu Chammanthi colloquially. This is a must have condiment in a Kerala household.  One of the best and all the more unavoidable accompaniment served with rice-gruel/porridge(Kanji).
    Coconut is one of the main and major ingredients in almost every dish in Kerala, it's mainly because of its availability locally.  No wonder the State is named Kerala, where 'Kera' means 'Coconut'.  Traditionally the ingredients for this Chammanthi is roasted directly over the flame, slowly and carefully without burning them and then, they are ground in an Ammikkal (A flat stone) and rotund round stone called Kozhava to grind the ingredients).  Grinding them traditionally in a Stone mortar and Pestle, brings out the natural oil from the ingredients, making them tasty and nutritious.
    But in this busy world, I wonder how many households still use this ammikkal, if at all we have them at home, we don't find time and patience to grind in them.  My husband is a big fan of curries and chammanthis ground in ammikkal.  But the irony is I don't have one here in Malaysia and the funny part is, I have never or specifically couldn't master the art of grinding in an Ammikkal.

Cuisine - Kerala (South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

 

INGREDIENTS :

Coconut - 1 Cup
Dry Red Chillies - 8 Nos.
Shallots - 6 Nos.
Curry Leaves - 1 Sprig
Ginger - 1 Small Piece (Optional)
Tamarind - 1 Small Lime Size
Salt - To Taste
Oil - 2 Tbpsn

 

 METHOD :

  • Heat Oil, roast the Dry Red Chillies until they fluff up.
  • Add Shallots and saute it until they turn translucent in a very low flame.
  • Add Curry leaves, Ginger, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
  • Add Tamarind and Salt to the above ingredients, fry until they are dry.
  • Allow this mixture to cool.
  • Grind it into a smooth paste in Mortar and Pestle or in dry blender jar.
  • Do not add water while grinding. 
  • Roll the ground ingredients into a ball and serve.
  • It's a perfect match for Kanji(rice gruel/porridge) or serve it along with Kerala Rose Matta Rice. 
  • Goes well with Dosa, Idli and Vellayappam too.

Notes :

  • Can also do this with coconut slices.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
  • Adjust the amount of Red Chillies and Tamarind to your preference. 
  • Tamarind Paste serves best for the recipe.
  • If using normal tamarind, remove seeds and threads if any and shred it into small pieces and add it into the mix. Do not soak Tamarind in water for this recipe.
  • Traditionally all the ingredients are dry roasted over direct flame and finally, tamarind and salt is added along and ground to a thick paste.
  • This is a dry chammanthi, grinding it with mortar and pestle (Ammikkal) yields best results.
  • Can use a small blender(mixer-grinder) to grind this too, if needed can add few drops of water to the mixture.
  • Roll the ground ingredients into a ball and serve. 
  • If preferred, drizzle few drops of coconut oil over the Chammanthi.




PACHADI
CUCUMBER / VELLARIKKA PACHADI

      Pachadi is a must have item in the long list of side dishes served in a Sadhya. A mixture of Raw Vegetable/Fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Vellarikka Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  Unlike Mango Pachadi, Cucumbers aren't cooked.  So this dish can be prepared in a jiffy. This tangy side dish is prepared with Cucumber, grated Coconut and Curd(Yogurt). 
      Pachadi is a dish mainly cooked with a vegetable or a fruit. A bit of unripened fruit, especially sour vegetables and fruits wins hats-off for the dish.  They are cooked along with coconuts, green chillies and curd(yogurt), seasoned with Fenugreek and Mustard seeds to add a tinge of flavour to the dish.
     My Mom usually prepares this Pachadi for Vishu Sadhya. The coolness of Cucumber in Curd/Yogurt base serves well to cool down your system on a sunny day.  The crunchiness of Cucumber and the mild sourness from Curd makes it compatible with Rice, especially it goes well with Kerala Matta Rice. Serve it as a side in a Lunch menu or add it as one of the side dishes in the long list of Sadhya Vibhavangal.



For more recipes for SADHYA, click here...

Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Low
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

INGREDIENTS:

Cucumber - 1/2 No.(Medium Size)
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup

 

To Temper:

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn (optional)
Dry Red Chillies - 1 Nos.
Curry leaves - 2 Sprigs
Green Chillies - 2 Nos.
Coconut - 1/4 Cup


METHOD :

  • Cut Cucumbers into small pieces, alternatively it can be grated too.
  • Whisk the Curd and pour it to the above.
  • Add Salt and a Pinch of sugar and mix well.
  • Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Green Chillies and Curry Leaves.
  • Add grated Coconut to the above and give a quick stir.
  • Immediately switch off the flame.
  • Pour the tempering into the pachadi and mix well.
  • Serve it with rice or add it as one of the side dishes for SADHYA.

NOTES :

  • Grated cucumbers tend to ooze out a lot of water, so make sure to squeeze them before mixing it up with Curd.
  • If not, Pachadi will turn out to be watery.
  • I usually cut them into tiny bites and leave them in the refrigerator, which will help in retaining the crunchiness of the cucumber.
  • Just before serving I mix it up with yoghurt and the tempering.
  • Adding Fenugreek is totally optional.
  • Do not cook cucumbers or reheat the dish, reheating may curdle the curd and make the pachadi watery. 
  • Can use any cooking oil for tempering, but Coconut oil gives an authentic flavour to the dish.
CAKES
DARK CHOCOLATE CAKE

      "There is no metaphysics on earth like Chocolate" - as written by Portuguese Poet Fernando Pessoa.  Chocolate - it's Magical, Mythical & Medicinal.  And one of the most commercialized Food item and highly romanticized, getting synonymous with Valentine's Day. Chocolate is one of the major flavour preferred by most of the people around the world along with Vanilla and Strawberry.

 For the Love of Chocolate

 Chocolate here & Chocolate there
Chocolates for Birthdays, for Valentine's.
Occasions, Events & Festivals
There comes a Chocolate for Celebrations & as Gifts.

U name it and there it is in different versions,
Chocolates, Cookies, Cake & Pies,
Drinks, Shakes, Ice creams, Puddings & Mousse 
All in the name of 'Chocolate.'
     
Devoured hands down by Chocoholics
All around the world
For its Taste, Flavour and Odour
 All in the Name and Love of Chocolate.
                                                   
                                                   
     Maybe the Chemical compounds in chocolate is making me moody and expressive.  Got a bit poetic on the go.  I feel, even thinking of Chocolate triggers sensations. Though not a big Chocolate Lover or am I succumbing myself, I am not sure.  Chocolate flavour has always been devoured hands down at home.  I feel the other three at home are in a CHOCOHOLIC ZONE. To be a birthday or celebration there pops up a chocolate flavoured cake as a default. It is not that I don't like them, but once in a while, it is fine for me. I love those Black Forest Cakes with Chocolate Cake as the base and Chocolate dipped Nuts.

     This is a foolproof recipe and if done properly it turns out to be one of the moist and perfectly aerated cake.  From lots of trial n errors and from trying out quite a number of recipes, I finally stuck to this one.  This Dark Chocolate Cake is a twist from my original version of  Chocolate Cake. The only change I have made is with the amount and quality of Cocoa Powder used.  I have substituted normal Cocoa Powder with Dark Cocoa Powder, which yields a lot more of a brown and slightly bitter cake.  But the amount of sugar used balances the taste perfectly.

     The smell of hot Cake wafting from the oven is rich & chocolaty and as normal as it is my brain waves trigger relaxation as Chocolate is a 'Love Drug'  giving out pleasurable effects along with a satisfaction of a perfected Cake Recipe.

For more CAKE RECIPES, Click here...

Recipe Type - Cake, Dessert
Difficulty - Medium
Yields - 1 Medium Sized Cake
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 45 Minutes - 1 Hour


HOW TO MAKE DARK CHOCOLATE CAKE

INGREDIENTS :

All-Purpose Flour - 11/2 Cup
Dark Cocoa Powder - 1/2 Cup
Baking Powder - 2 Teaspoons
Salt - 1 Teaspoon
Sugar - 11/4 Cup
Egg - 3 Nos.
Butter - 1/2 Cup
Milk - 2/3 Cup
Vanilla Extract - 2 Teaspoons
Boiling Water - 3/4 Cup

METHOD :

  • Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
  • Powder the Sugar and keep it aside.
  • Sift the Flour along with Dark Cocoa Powder, Baking Powder and a pinch of Salt thrice.
  • In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
  • Add Eggs one at a time into the butter mixture and beat well until soft and fluffy, for about 5-6 minutes on medium speed.
  • Next, pour in Vanilla Essence and beat it well.
  • Add the sifted Flour Mix and Milk in batches. 
  • Alternate between Flour and Milk - starting with flour and ending with flour.
  • Beat after each batch until the flour is well combined into the mix.
  • Slowly pour in the Boiling Water to the cake batter carefully and beat on low speed for a minute or two.
  • Grease the Cake Tins and dust them up with Flour. 
  • Pour the Cake Batter into the prepared tins and smooth the tops.
  • Bake the cakes in the preheated on the centre rack of the Oven at 180 Degree Celsius for about 45 Minutes to 1 hour or until the skewers' comes out clean.
  • Let cool in the Cake Tin on the rack.
  • Remove cake from pan carefully.
  • Cut the cake into the desired shape and store them in airtight containers.
  • Stays good for a week at room temperature.

NOTES :

  • Eggs and Butter should be at room temperature.
  • I have used DARK COCOA  in this recipe, can also use normal cocoa powder.
  • For a normal Chocolate Cake, use 13/4 Cups of Flour and 1/4 Cup of Normal Cocoa Powder.
  • Can substitute, Brown Sugar instead of White Sugar.
  • Adding boiling water to the Cake batter will result in a moist cake.
  • Adjust the baking time according to your oven settings.
  • I baked the cake for 50 minutes at 180 Degree Celsius. 


KERALA STYLE BEANS STIR FRY WITH COCONUT SLICES
BEANS MEZHUKKUPURATTI / KERALA STYLE BEANS STIR FRY WITH COCONUT SLICES
     Mezhukkupuratti is a classical Kerala Style stir-fried vegetables, the speciality of the dish is that it is cooked in Coconut Oil (synonymous and a must have ingredient in Kerala Cuisine).  What makes special about the dish is the addition of Coconut bytes and simple seasonings added to the Vegetable.
The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering.  Some regions of Kerala call it 'Upperi'.
     Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked, precooked and added along with any of the above vegetable.
     This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry or Moru Kachiyathu and Pappadam for a complete meal.

For more recipes for SADHYA, click here...

Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

 

INGREDIENTS 

Beans - 2 Cups
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Coconut Bytes - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

 

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

  • Clean, trim and cut Beans into 1" long pieces.
  • Cut Coconut into bite sized pieces.
  • Pound Shallots & Garlic into a coarse mix.
  • Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
  • Add Coconut bytes and give a quick stir.
  • Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
  • Add Turmeric Powder and Red Chilli Powder and fry for a while in a very low flame until the raw flavour goes.
  • Add the chopped Bean along with salt, a pinch of sugar and give a quick stir.
  • Cover and cook briefly for about 3-5 minutes in medium flame.
  • Serve hot with steamed White Rice/Kerala Rose Matta Rice.

NOTES :

  • Saute the pound Onion-Garlic Mix and the spices in low flame.
  • Care should be taken not to burn them, which will spoil the overall taste of the dish.
  • Some do not add Onions & Garlic while cooking for a Sadhya.
  • Adding sugar will balance the taste and helps retain the green colour of the beans.
  • Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
  • I have not used water while cooking the vegetable.
  • I have stir-fried them in medium flame until the vegetable is cooked.
  • This results in a glossy looking Mezhukkupuratti.
You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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