Marias Menu http://mariasmenu.com ...over 300 recipes, tried & tested for you, tasted & trusted by you! Wed, 16 Apr 2014 06:12:32 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.3 Pesaha / Indri / Inri Appam Recipe With Step By Step Pictures http://mariasmenu.com/vegetarian/pesaha-indri-inri-appam-recipe-with-step-by-step-pictures http://mariasmenu.com/vegetarian/pesaha-indri-inri-appam-recipe-with-step-by-step-pictures#respond Wed, 16 Apr 2014 05:55:42 +0000 http://mariasmenu.com/?p=5695 Pesaha Appam and PaalPesaha Appam and Paal

Have you come across this situation… What if you could eat one of the food items you like very much only once in a year? It’s difficult to even imagine such a thing in this era of instant gratification, right? Well, this particular recipe belongs to that category. You can make this only once a year on Maundy Thursday, in remembrance of Passover. You can read more about it’s significance here.

As a child, I always used to wonder why these grownups were making so much fuss about cooking this? I mean, the preparation of this Appam and Paal is taken very seriously, at least at my place. It’s usually done by the eldest female member of the family. The mood in the kitchen would be completely different from normal days. The Appam and Paal is prepared with extra care and caution. The preparation would start around noon time and once the batter is ready, a small prayer is said while placing the Cross on the batter. By evening time, the whole family comes together for prayer and cutting the Appam.

On a regular basis I like my space in the kitchen. I like to move things in my own pace and everything remains where I keep it, yep I’m a bit of control freak when it comes to my space ;) Ok, what I was trying to say is, how-much- ever I like my space in the kitchen, every year when I make this by myself, standing alone in the quietness of my kitchen, I cannot help but wish, there is total chaos in my kitchen with people and dishes all over the place! Strange isnt it, how emotions can affect your normal self?

Pesaha Paal

Though I’m making it since 2005, every year without fail, I’d be calling my Amma and Tesschechy (my aunt), at least 10 times while making this. I’ve become one of those fussy grownups! By trying to be extra cautious I become extra clumsy :( I tend to have ‘n’ number of doubts every year, may be because it’s made only once in a year or may be because I’m weighed down by its importance, sigh!

So, last year I thought enough is enough and decided to write down each and every detail about it and also take step by step pictures. I wanted to share with you the step by step pictures and the updated recipe. The qty of the ingredients remains the same. There is a small change in the method. However I’ve kept the old post too, if in case you’re used to that recipe :)

Again, even if all the details are in place, I’m sure I’ll be calling or What’s – apping Amma this year too, you know just to make sure that I’m not alone in the kitchen on this day :) After all, no man is an island!

Here you go with the step by step pictures…

Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough…

Step 1- Pesaha Appam
Drain the soaked ural dal and grind it into a smooth paste by adding 1/4 cup plus 2 tbspn water…

Step 2- Pesaha Appam

Grind coconut with garlic, small onion and jeera with 1/2 cup water, until everything is combined well…

Step 3 - Pesaha Appam
Add urad dal paste and coconut paste to the dough. Combine everything well. The consistency of batter should be same as that of Idli batter…

Step 4 - Pesaha Appam
Transfer the batter to a well greased (I use coconut oil for greasing the tin) steaming tin. Place the cross made with palm leaves on the middle of the batter. Steam in appachembu/steamer for 25-35 minutes…

Step 5 - Pesaha Appam

Melt jaggery with a little water. When it is completely melted, strain it…

Step 6 - Pesaha Appam

Add 3 cups medium thick coconut milk and stir continuously and when more than half of it is evaporated, add thick coconut milk and stir well…

Step 7 - Pesaha Appam
For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes…

Step 8 - Pesaha Appam

Pesaha / Indri Appam
Author: 
Serves: 5-6
 
Ingredients
For Pesaha Appam
  • Rice powder – 1 cup
  • Urad dal (uzhunnu) – ¼ cup
  • Coconut – 1 cup, heaped
  • Garlic – 1 if it is big and 2 if its small
  • Small onion – 3-5
  • Jeera – a pinch
  • Water – 1 – 1½ cups
For Paal
  • Jaggery – 400gm
  • Medium thick coconut milk – 3 cup
  • Thick coconut milk – 1 cup
Instructions
  1. To Make Appam:
  2. Soak urad dal for 2 hours.
  3. Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
  4. Drain the soaked ural dal and grind it into a smooth paste by adding ¼ cup plus 2 tbspn water. Grind coconut with garlic, small onion and jeera with ½ cup water, until everything is combined well.
  5. Add urad dal paste and coconut paste to the dough. Combine everything well. The consistency of batter should be same as that of Idli batter.
  6. Transfer the batter to a well greased (I use coconut oil for greasing the tin) steaming tin. Place the cross made with palm leaves on the middle of the batter. Cover the tin with aluminium foil (optional).
  7. Let the water boil in steamer / appachembu. Steam in appachembu/steamer for 25-35 minutes (refer notes). Let it cool for sometime and then transfer to a serving dish. Use the same flame till the end, ie if you are using medium flame, cook on medium flame through out.
  8. To Make Paal:
  9. Melt jaggery with ½ cup water. When it is completely melted, strain it. Add 3 cups medium thick coconut milk and stir continuously and when more than half of it is evaporated, add thick coconut milk and stir well.
  10. Do not boil once the thick coconut milk is added. For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes.
Notes
I Use Nirapara Appam / Idiyappam podi to make this. While steaming the appam, after 25 mins or so, open the steamer / appachembu and check the water level, add more water if required.
If the batter is lumpy after adding coconut and urad dal paste, run it in mixie for a few seconds. My appam gets cooked in 30-35 mins @ high flame. I use a 7 inch aluminium baking tin for the above qty.
The Paal tends to thicken a bit while resting, so adjust the consistency accordingly. You can add crushed cardamom (2) to Paal if you like . The left over can be stored in fridge for 2 days.

 

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Unniyappam – Vishu Special Recipe http://mariasmenu.com/desserts/unniyappam-vishu-special-recipe http://mariasmenu.com/desserts/unniyappam-vishu-special-recipe#comments Mon, 14 Apr 2014 06:32:06 +0000 http://mariasmenu.com/?p=5685 Unniyappam RecipeUnniyappam Recipe

You see… I wanted to post something special for Vishu, more like a Payasam recipe. I even zeroed down on Kadalaparippu Pradhaman, but then I happened to remember one of my “proclamations” – I’m giving up sweets from 1st April till Easter.

I’m not sure why I go around making such announcements and proclamations, when I’m almost certain that I wont be able to keep them. I think I like to make myself believe that I’m capable of leading a very disciplined and ordered life… it’s all about perceptions! Do you do such things? I mean… trying to make yourself believe that you are capable of doing certain things, when in reality, even when you’re not so keen about it?

Ok, before I go on blabbering and waste your time, let’s go to the recipe. Here’s one more recipe for Unniyappam. I’ve already posted a recipe  before, which uses a combination of rice flour and plain flour. I’ve been getting mails asking for Unniyappam recipe with just rice flour. Came across this one and it worked out well :) It’s pretty easy recipe, the only thing you’ve to be careful about is the frying part. If you get the right temperature for frying, there is no looking back. Unlike the earlier recipe I posted, this recipe doesn’t call for resting of the batter before frying. So if you’ve all the ingredients, it’s pretty easy to fry it up ;)

If you are planning to make Sadya, please check out the recipes here.

Wish you and your loved ones a Happy Vishu!

Here is the recipe…

Melt jaggery in 1 cup water till it becomes syrupy, but not thick…

Step 1- Unniyappam

Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it…

Step 2 - Unniyappam
Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown…

Step 3 - Unniyappam

Recipe adapted from “Flavours of the Spice Coast” by Mrs.K.M.Mathew

Unniyappam
Author: 
Recipe type: Snack
Cuisine: Indian, South Indian, Kerala
Serves: 10
 
Ingredients
  • Rice flour – 1 cup
  • Jaggery – 100 gms
  • Water – 1 cup
  • Coconut bits (thengakothu) – ½ cup, fried in ghee
  • Black sesame seeds – ½ tbspn (optional), fried in ghee
  • Mashed ripe bananas – ½ cup (mashed it in mixie)
  • Sugar – ½ tbsp
  • Bicarbonate of soda – ⅛ tspn
  • Oil- for frying (I used coconut oil)
Instructions
  1. Melt jaggery in 1 cup water till it becomes syrupy, but not thick. Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it. I added 3-4 tbspn of water.
  2. Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown.
Notes
I got around 30 small size unniyappam from the above qty. I used cheru pazham in this recipe. You can also make it using chiquita. I med – big size will be enough for the above qty.

Though I havent tried shallow frying, I think you can do it. But the look and texture may be a bit different.

Initially I heated the oil at med-high and then reduced to low-medium and fried the unniyappams. Make sure the oils is at right temp, otherwise the unniyappam will brown fast but the inside remain uncooked. Do a trial and error with a few unniyappams to get the right temp.
You can store it at room temp for 2-3 days. For longer storage, refrigerate it and microwave for a few seconds before serving.

 

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Spinach and Mushroom Rolls http://mariasmenu.com/vegetarian/spinach-and-mushroom-rolls http://mariasmenu.com/vegetarian/spinach-and-mushroom-rolls#comments Thu, 03 Apr 2014 08:19:54 +0000 http://www.mariasmenu.com/?p=5419 Spinach and Mushroom RollsSpinach and Mushroom Rolls

I happened to overhear a conversation about my blog the other day. I wasn’t eavesdropping or anything like that, I just happened to “pass by” ;) Ok the discussion was about different food blogs and they happened to mention MM. I was actually a bit surprised to hear their observation.. they thought MM was a Veggie food blog!! I was quite taken aback!

On one side I’m getting mails saying that I dont have enough Veg recipes and asking me to post more and on the other end, my blog is considered as a Veg blog! I’m stumped! To each his / her own…

Veg or non veg, this recipe is a hit with everybody! Last December I was on a “deep frying” phase. It’s not something I normally do. Anything and everything, I deep fried! I was unstoppable and I even doubted whether somebody cast me under a spell or something, yes.. it was that bad.

Veg Spring Rolls

So this recipe happened during that phase and I’ve no regrets! Mushroom and spinach is one of my favourite combos. Now add cheesy white sauce to that combo, even better! Try,  deep frying this combo in  breadcrumbs, fabulous! That’s what this is :)

You can make this in advance, so it’s an ideal make ahead appetiser / starter for your party.

Here is the recipe:

Heat oil in a pan and add chopped onion, spring onion, celery and minced garlic. When onion becomes soft add chopped mushroom.When mushroom is cooked, add chopped spinach leaves. Add salt and pepper to this and remove from fire…

Step 1- veg spring roll
In a saucepan, melt butter. Add plain flour to this and roast till the raw smell goes 3-5 mins. Make sure the flour doesn’t brown. Add milk gradually and keep stirring. Add cheese and cook till it melts…

Step 2 - Veg Spring Roll

When it reaches a thick sauce consistency, add it to the mushroom and spinach mixture…

Step 3 - Veg Spring Roll
To make the batter, mix all the ingredients well in a large bowl using a balloon whisk or blend them in a blender until everything is blended without lumps. Heat a small frying pan onto medium heat; pour ½ a ladle of batter to form circles of 5” diameter. Just cook the pancake on one side ONLY and take them out…

Step 4 - Veg Spring Roll
Keep the filling on the uncooked side of the pancake. Place the filling as a line on the side facing you. Fold the left and right sides of the wrapper/pancake over the mixture…

Step 5 - Veg Spring Roll

Gently pull away the edge of pancake facing you and roll over the filling. Continue to fold the roll. Seal the edges…

Step 6 - Veg Spring Roll

Dip the shaped roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated…

Step 7 - Veg Spring Rolls

Heat a frying pan filled halfway with oil. Fry these rolls in the oil until golden and crisp…

Step 8 - Veg Spring Roll

Spinach and Mushroom Rolls
Author: 
Recipe type: Appetiser, Starter, Snack
Serves: 5-7
 
Ingredients
For the filling
  • Onion – 2 small-med,chopped
  • Celery – 1 tbsp, chopped
  • Minced / grated garlic – 1.5 tspn
  • Chopped spinach – 1 cup (I used frozen spinach)
  • Chopped mushroom – 2 cups
  • Chopped spring onion – ½ cup
  • Pepper powder – ½ tspn
  • Salt
  • Oil – I used sunflower oil
For white sauce
  • Salted butter – 1 tbspn
  • Plain flour (maida) – 1 tbspn
  • Milk – ½- 3/4 cup
  • Grated cheese – ½ cup (I used mozarella)
For pancake
  • Plain flour – 2 cups
  • Eggs – 2
  • Water – 2.5 cups
  • Salt
  • Breadcrumbs – 1.5 – 2 cups
  • Oil – for deep frying (I used sunflower oil)
Instructions
  1. To make the filling:
  2. Heat oil in a pan and add chopped onion, spring onion, celery and minced garlic. When onion becomes soft (no need to brown it) add chopped mushroom.
  3. When mushroom is cooked and water is dried, add chopped spinach leaves. Add salt and pepper to this and remove from fire.
  4. In a saucepan, melt butter. Add plain flour to this and roast till the raw smell goes 3-5 mins. Make sure the flour doesn’t brown. Add milk gradually and keep stirring.Add cheese and cook till it melts. When it reaches a thick sauce consistency, add it to the mushroom and spinach mixture.
  5. To make the pancakes / wrapper (recipe adapted from here)
  6. To make the batter, mix all the ingredients (plain four, eggs, water and salt) well in a large bowl using a balloon whisk or blend them in a blender until everything is blended without lumps. Heat a small frying pan onto medium heat; pour ½ a ladle of batter to form circles of 5” diameter. Just cook the pancake on one side ONLY and take them out.(The pancake will be cooked on both sides this way).Place them in a plate rubbed with oil.
  7. To make the rolls:
  8. Keep the filling on the uncooked side of the pancake. Place the filling as a line on the side facing you. Make sure to leave some gap around the edges .Fold the left and right sides of the wrapper/pancake over the mixture. Gently pull away the edge of pancake facing you and roll over the filling.
  9. Continue to fold the roll. Seal the edges using the flour paste mentioned in the notes. When you fill one spring roll, you can start making the next one.
  10. Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated. Heat a frying pan filled halfway with oil. Fry these rolls in the oil until golden and crisp.
  11. Serve hot with Tomato Ketchup or Sweet Chilli Sauce
Notes
For eggless wrapper check out this page.
I made a thick paste with plain flour (maida) & water and used it to seal the sides of the pancake after filling them.
I got around 15 pancakes from the above qty.
The number of pancakes may vary depending on the size of pancake you make. If there is left over pancake batter you can make these coconut pancakes.
I kept the shaped rolls refrigerated for 3 days in an airtight container. Though I didnt try freezing it, I guess you can freeze it 2- 4 weeks. Thaw it before frying.
You can also use this filling with puff pasty if you prefer a baked version.

 

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Kerala Fish Curry With Coconut Milk http://mariasmenu.com/spicy/kerala-fish-curry-with-coconut-milk http://mariasmenu.com/spicy/kerala-fish-curry-with-coconut-milk#respond Thu, 27 Mar 2014 08:37:05 +0000 http://mariasmenu.com/?p=5602 Kerala fish curryKerala fish curry

I had posted this recipe long time ago. Then somehow it got lost during our site upgrade! This fish curry was one of my first cooking experiments after marriage and so it’s always special to me :)

Well, it’s pretty much a basic fish curry recipe, but the flavours of cocoum and coconut milk takes it to another level. Unlike the “Meen Vevichathu” recipe, this one has gravy. This curry tastes great with Kappa, Appam, Puttu, Chapathi and Rice.

During our recent trip, Mummy (Jose’s mom) made this and I wasted no time in taking photos, so that I can repost it here. I took step by step photos too, but sadly it’s not clear. May be next time..

Kerala Fish Curry With Coconut Milk
Author: 
Recipe type: Side Dish
Cuisine: Kerala, South Indian, Indian
Serves: 3-4
 
Ingredients
  • King fish (nemeen) – ½ kg
  • Onion – 1 small, sliced
  • Small onion / shallots – 8-10, sliced
  • Crushed ginger & garlic – 1 tbsp, each
  • Green Chilly – 2-3, slit lengthwise
  • Chilli powder – 1 tbsp
  • Coriander powder – 1 tbspn
  • Turmeric powder – ½ tspn
  • Fenugreek powder (uluva podi) – ½ tspn
  • Cocum ( kudampuli ) – 2 – 4pieces (refer notes)
  • Medium thick coconut milk – 2 cups
  • Thick coconut Milk – 1 cup
  • Coconut oil
  • Salt
  • Curry leaves
Instructions
  1. Heat oil in a manchatti (claypot) or a deep pan. Add crushed ginger & garlic & saute. Add small onion, onion, green chilli and stir. When the onion starts to brown add the masala powders. Cook this on low flame for 2-3 mins or till oil starts appearing.
  2. Add cocum and salt. Add medium thick coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 – 25 mins on low flame. Add thick coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
  3. The curry should be rested for sometime to help the flavours settle. It is ideal to make it one day in advance. It keeps well in the fridge for 2-3 days.
Notes
If the cocoum is too dry, soak it in 2 tbspn hot water for 10- 15 mins and add it to the masala along with the water. The qty of cocoum depends on how strong it is. You can start with adding 2 pieces and add more later on if required. Also, after making the curry, if you feel the taste of cocoum is too strong, remove a few pieces from the curry.

The curry tends to thicken as it rests, so adjust the qty of gravy accordingly. The cooking time of fish varies depending on the type and size of fish used.

We didnt do any tempering for this, but if you prefer you can crackle some mustard and add it to the curry. You can use any fleshy fish to make this curry.

 

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Soft Honey Oats Bread http://mariasmenu.com/vegetarian/soft-honey-oats-bread http://mariasmenu.com/vegetarian/soft-honey-oats-bread#comments Thu, 20 Mar 2014 07:09:18 +0000 http://www.mariasmenu.com/?p=5383 Honey Oats BreadHoney Oats Bread

Though I kept this post (recipe and pics) ready before my holidays, I didnt have the write up  and by no means I wanna miss sharing the experience of baking this wonderful bread with you!

I used to bake bread regularly 2-3 years ago, then somehow that phase faded out gradually. For the past one year or so, I had this persistent “itch” to bake a bread. I googled every now and then and bookmarked recipes. But none of those recipes called out to me.

A few days before my India trip, when I was neck deep in some packing / organising stuff, somehow “the bread baking itch” overtook me and I found myself sitting in front of my computer googling again! May be the timing was right, I landed straight on this recipe, stopped all the other work and went ahead with this. When I first read this recipe, I was doubtful whether I read it correctly. Most recipes had some unusual ingredients or techniques, but this one was pretty straight n simple. I kept my fingers crossed hoping for this recipe to work out, because if it did, it’d be simply great! Also, I was doing this experimentation when I was really pressed for time and I really didnt want my time and effort to be wasted!

Soft Honey Oats Bread

I did each step of the recipe with extra precaution and with child like excitement and when I saw the end product I couldnt help myself but do a victory dance ;) Apart from the great joy of baking a bread at home from scratch, it also brought back many good memories. Bread,butter and jam was a staple tea time snack during my childhood days. If I close my eyes, I can still see the whole picture.. the dining table in my parents place with fine bread crumbs, greasiness of Amul butter and stickiness from the sweet Fruitoman’s jam, all over the place.

Family sitting around, slicing the bread making a butter and jam sandwich and talking, giggling, sometimes raising voices in frustration with mouthful of the bread, sharing the day’s highlights! The whole place would be messy at the end of it but somehow nobody bothered about it!

To say I love this recipe is an understatement! It gave me a soft bread with a beautiful crust and brought back so many beautiful memories. Please excuse me if I tend to overuse the word “love” here, I cant help it ;) I  LOVED the texture of this bread! In fact I was pretty pleased with myself and decided to treat myself with “n” number of slices of bread smothered with butter as a reward ;) The taste, feel and smell of freshly baked bread is something that you should experience to know it!

If you are into baking, I’d strongly recommend you to try this.

Here’s the step by step pictures and recipe…

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt. In a small bowl,warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey…

Step 1 - homemade breadPour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough…

Step 2- homemade breadKnead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl. Cover and allow to rise until doubled, about 1/2 to 1 hour.

Step 3 - homemade breadOnce doubled, place the dough on a clean, dry work surface. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan…

Step 4- homemade breadWhen the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats. Place the bread in the  preheated oven. Bake for 40 to 50 minutes, until the bread is deep golden brown…

Step 5 - homemade bread

Recipe adapted verbatim from here.

Honey Oats Bread
Author: 
Serves: 4-5
 
Ingredients
  • All-purpose flour (maida) – 3 cups (381 grams)
  • Oats – ¾ cups (I have used instant and old fashioned, both work great)
  • Instant yeast – 2¼ tspn
  • Salt – 1½ tspn
  • Milk – 1 cup (250 ml) (almond or soy milk for vegan/dairy free)
  • Lukewarm water – ¼ cup (62 ml)
  • Unsalted butter or margarine – 2 tablespoons (28 grams)
  • Honey (agave for vegan) – ¼ cup
  • Honey (or agave), warmed – 1½ to 2 tbspn
  • Oats – 1½ to 2 tbspn
Instructions
  1. In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
  2. In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
  3. Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
  4. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about ½ to 1 hour.
  5. Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towel, and allow to rise until doubled, about ½ to 1 hour.
  6. Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
  7. When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
  8. Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
  9. Transfer to a wire cooling rack and allow to cool completely before serving.
Notes
Make sure you read the recipe carefully before starting. I used Quaker quick cooking oats (the regular oats) and full fat milk.

My bread was baked in 50 mins. Let the bread cool completely before cutting it. I didnt add any extra flour or water. Stop kneading when the dough is soft and not sticky.

 

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Koorka Mezhukkupuratty (Chinese Potato Stir Fry) http://mariasmenu.com/spicy/koorka-mezhukkupuratty-chinese-potato-stir-fry http://mariasmenu.com/spicy/koorka-mezhukkupuratty-chinese-potato-stir-fry#comments Tue, 18 Mar 2014 08:19:33 +0000 http://www.mariasmenu.com/?p=5421 Koorka MezhukkupurattyKoorka Mezhukkupuratty

Hellooo, how are you? It’s been more than a month since we chatted, right?

Well, I’m back in Bahrain after a long break. Had a wonderful time back home, except for an awful experience at the airport on my return. How-much-ever, I want to whine about it to you, I’ve promised myself I wont do any whining in public. Since most of my dining is public, I think it’s better to keep the whining private ;)

So, tell me, what news at your end? Everything all right?

On my end everything is still in “slow motion phase”, I’m yet to get back to my routine in full swing. Ok, that reminds me something I wanted to ask you… Are you a “routine” person? I mean whether you find comfort in having a routine or you hate the fact that you have to follow a routine? Why I’m asking is because something weird happened. After two weeks of being in India, I was feeling restless and I figured it was because I was missing my routine life! This is something I’ve noticed lately, whenever we travel somewhere, after the initial “oh la la” phase of excitement, I start thinking about Bahrain. Is it a sign of me becoming matured (growing old is another way of saying it)? So, tell me do you also feel like that? do you miss your routine?

Anyways, we will get to our recipe. Looks like it’s koorka season now and it’s one of my fav veggies. I always associate koorka with a meaty flavour, I’m not sure why though! I love everything about it, except the cleaning part! Well, if you’ve somebody to get it cleaned, then the rest is easy.

Coming to think of it, I’ve had koorka like this only. I mean I’ve never tasted any other koorka dish. I think this is the most common koorka recipe.

So, here you go…

Cook the cleaned koorka with salt and turmeric powder. Make sure you dont over cook it. There should be a small bite to it. Drain the excess water…

Step 1- Koorka Mezhukkupuratty

Crush together whole small onion, garlic and dry red chilli in mortar and pestle…

Step 2 - Koorka Mezhukkupuratty

Heat oil in a pan and crackle the mustard seeds. Add crushed masala and curry leaves. Cook it till the small onion turns golden brown…

Step 3 - Koorka Mezhukkupuratty

Add masala powders and fry for 2-3 mins. Add 2 tbsp hot water. Mix well…

Step 4 - Koorka Mezhukkupuratty

Add cooked koorka and coconut bites. Mix well. Cook it on low flame for 10-15 mins…

Step 5 - Koorka Mezhukkupuratty

Koorka Mezhukkupuratty ( chinese Potato Stir Fry)
Author: 
Serves: 2-3
 
Ingredients
  • Koorka (chinese potato) – 400 – 450 gms (measured before cleaning)
  • Whole small onion / shallots – 12-15
  • Garlic cloves – 4-6 (I used big ones)
  • Whole dry red chilli – 2-3
  • Turmeric powder – ½ tsp
  • Chilli powder – ¼ tsp
  • Meat masala / garam masala – ½ – 1 tsp
  • Coconut bites (thengakothu) – ⅓ cup
  • Hot water – 1-2 tbsp
  • Mustard seeds – ¼ tsp
  • Coconut oil
  • Salt
  • Curry leaves
Instructions
  1. Wash and clean koorka. Cook the cleaned koorka with salt and turmeric powder. Make sure you dont over cook it. There should be a small bite to it.
  2. Crush together whole small onion, garlic and dry red chilli in mortar and pestle (if you dont own one, run it in a mixie for a few seconds, just crush it dont make it into a paste).
  3. Heat oil in a pan and crackle the mustard seeds. Add crushed masala and curry leaves. Cook it till the small onion turns golden brown. Add masala powders and fry for 2-3 mins. Add 2 tbsp hot water. Mix well. Add cooked koorka and coconut bites. Mix well. Cook it on low flame for 10-15 mins (refer notes)
Notes
To clean koorka, I soak them in water for half hour – 1 hour and peel the skin using a peeler.
I like koorka to be crispy, so I roast them for a long time.

 

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Sesame Prawns Toast http://mariasmenu.com/seafood/sesame-prawns-toast http://mariasmenu.com/seafood/sesame-prawns-toast#respond Tue, 11 Feb 2014 03:35:22 +0000 http://www.mariasmenu.com/?p=5354 Sesame Prawns Toast RecipeSesame Prawns Toast Recipe

Since “love” is in the air with Valentines day, were you expecting a dessert recipe this week? Actually I also wanted to post a dessert recipe, in fact a no bake dessert recipe, but sadly it didn’t work out. I was running around like a headless chicken for the past one month, so many things had to be finished before our India trip. To top it off, we both had a bad flu, so dessert didnt fit into our scene.

Anyways, I’m happy to share this recipe with you. I’ve posted a similar recipe earlier, but this one is better! Whenever we eat  in an Asian restaurant we order a deep fried prawns / shrimp appetiser without fail. It can be Prawns Tempura, Prawns Balls or this Sesame Prawns Toast.

The combination of the minced prawns with spices and bread works well. The addition of sesame seeds gives a mild nutty taste along with extra crunchiness. This toast tastes great with sweet chilli sauce. Ok, there is one thing that I dont like much about this recipe and I dont want to lie to you about it. It’s oily :(( Irrespective of the place I had it from, this dish always left it’s greasy mark on my hands. It was the same when I made it at home also, a bit better compared to restaurants but my hands were greasy!!

Apart from the greasy part, I’d say it’s a must try recipe if you like prawns and this kind of cuisine. It’s a great appetiser to entertain. Also it’s easy to make.

Coming back to Valentines day, Please check out the below links if you are keen on making it a “sweet affair” ;)

Wish you a happy valentines day with your loved ones!!

So here you go with the step by step pictures…

Combine prawns, egg white, minced garlic, chopped spring onion, pepper powder, soya sauce, cornflour and salt. Blend this in a food processor till it becomes a paste…

Step 1- sesame prawns toast
Cut each slice of bread into 4 triangles. Spread the paste on 1 side of the bread & try & press down as much as possible. Sprinkle on sesame seeds on top of the paste…

Step 2- sesame prawns toast
Heat oil in a deep and wide pan, till hot but not smoking, place your toasts (paste side down) into the oil & fry for approx 30-50 seconds each side or as desired…

Step 3 - sesame prawns toast

Recipe adapted from here.

Sesame Prawns Toast
Author: 
Serves: 6
 
Ingredients
  • Cleaned prawns – 1 cup
  • Minced/grated garlic – 1 tsp
  • Egg white -1
  • Chopped spring onion – ¼ cup
  • Pepper powder – ½ tsp
  • Soya sauce – ½ – 1 tsp
  • Cornflour – ½ tbsp
  • Sesame seeds – 1-2 tbsp (I used white sesame seeds)
  • Bread slices – 4-6 (I used regular white bread)
  • Salt
  • Oil for deep frying
Instructions
  1. Combine prawns, egg white, minced garlic, chopped spring onion, pepper powder, soya sauce, cornflour and salt. Blend this in a food processor till it becomes a paste (refer notes).
  2. Cut each slice of bread into 4 triangles. Spread the paste on 1 side of the bread & try & press down as much as possible. Sprinkle on sesame seeds on top of the paste.
  3. Heat oil in a deep and wide pan, till hot but not smoking, place your toasts (paste side down) into the oil & fry for approx 30-50 seconds each side or as desired.
  4. Serve hot with sweet chilli sauce.
Notes
If the shrimp paste becomes too watery or loose add a bit more cornflour and blend for a few seconds.

You can remove the crust of the bread if you wish, I kept the crust. If you like sesame flavour you can cover the paste with a layer of sesame seeds. I tried both ways with a thick layer of sesame and one with a little sesame, we preferred the second batch to the first one.

Though I didnt try shallow frying, I guess you can do that. Be careful while adding salt since soya sauce is also used.

I think you can make the shrimp paste one day in advance and store it in fridge.

The frying part is a bit tricky. You’ve to be careful about the oil temperature. Since the prawns isn’t cooked, you need it to be cooked completely but at the same time you dont want to burn the bread. Once the oil is hot enough, bring down the flame to low and fry.

 

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Methi Paneer Matar in Yogurt Gravy http://mariasmenu.com/vegetarian/methi-paneer-matar-in-yogurt-gravy http://mariasmenu.com/vegetarian/methi-paneer-matar-in-yogurt-gravy#comments Thu, 06 Feb 2014 09:30:25 +0000 http://www.mariasmenu.com/?p=5363 Methi Paneer Mattar in Yogurt GravyMethi Paneer Mattar in Yogurt Gravy

Sometimes when I go through cookery books and food blogs I feel so overwhelmed seeing the different recipes using a wide variety of ingredients, one of a kind techniques and procedures! I wonder sometimes whether I’ll be able to try it all, even if I experiment on a daily basis. Try walking to the kitchen with that feeling and think about what to cook for lunch or dinner, my mind goes blank! Even if my kitchen cupboard is filled with ingredients (which btw, are crying out aloud to be used before expiry) and my fridge looks like a masterchef kitchen pantry (which btw, is a rare to none occurrence) I’ll be at a loss about what to make! Most probably I’ll end up with an egg curry and chapathi :(((

For me cooking on a daily basis is more challenging. You need to come up with something exciting, something different but at the same time it cannot be too rich, both in terms of ingredients and price. Don’t you think so? Anyways, Here’s a new recipe which you can make on a regular basis for lunch or dinner.

Paneer is something that I store in my freezer all the time. Just like eggs, it’s my last resort. Usually I make this paneer peas masala, but we both were getting bored with that, so tried this new recipe. These days I’m trying to use different herbs in my cooking and methi is something I keep buying. Though it has a bitter taste, if you cook it properly you wont taste the bitterness. Also it has many health benefits.

This curry has a nice flavour and it has a creamy texture. It goes well with rice and roti. I do hope you’ll also enjoy this recipe.

Btw, I wanted to tell you one more thing… I’m in Kerala for a month. I’ll be traveling quite a lot so I may not be able to reply to your comments and mails on time. I’m really sorry for the inconvenience. But I promise to get back to you as soon as I can. Hope you understand.

Here’s the recipe…

Recipe adapted from here

Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies…

Step 1- Methi Paneer Matar recipeAdd the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes…

Step 2 - Methi Paneer MasalaAdd paneer and peas. Mix well…

Step 3- Methi Paneer Masala

Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire…

Step 4 - Methi Paneer Masala

Methi Paneer Matar in Yogurt Gravy
Author: 
Serves: 3-4
 
Ingredients
  • Paneer – 200 gms, cut into cubes
  • Green peas – ½ cup (I used frozen peas)
  • Onion – 3-4 small-medium, chopped
  • Crushed/minced ginger and garlic – 1.5 – 2 tspn, each
  • Green chilli – 3, chopped
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tspn
  • Pepper powder – ¼ tsp
  • Cumin powder – ¼ tspn
  • Garam masala – 1 tspn
  • Fresh methi leaves – 1 cup, chopped (small-medium bunch)
  • Coriander and mint leaves – 1 tbsp each, chopped
  • Whisked yogurt – 1¼ cup @ room temp
  • Water – ½ – ¾ cup
  • Salt
  • Oil
Instructions
  1. Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies. Fry for 2-3 mins. Add the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes. Add 2 tbsp hot water to bring together the masala. Add paneer and peas. Mix well. Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire.
Notes
Make sure the yogurt is at room temp, before adding to the curry. Also keep stirring continuously after adding yogurt,otherwise the gravy might split.

I normally reheat yogurt based curries using double boiler method. If you are heating it directly on flame, make sure you keep it at room temp for sometime and heat on lowest flame, while stirring it all the time.
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Spicy Beef Korma http://mariasmenu.com/spicy/spicy-beef-korma http://mariasmenu.com/spicy/spicy-beef-korma#comments Wed, 29 Jan 2014 16:34:20 +0000 http://www.mariasmenu.com/?p=5397 Beef KormaBeef Korma

First non veg recipe of this year! I’m not sure whether you noticed.. I’m not posting many non veg recipes these days. Well, it’s mainly because I’ve been getting many requests for vegetarian recipes. Also I thought of it as a good excuse to try out different veg preparations.

Anyways, let’s give  a short break to the veg recipes. Usually when we buy beef I end up making dry preparations, but I wanted to make a good beef curry that goes well with rice and chappathi / paratha etc; This one solves that issue. It’s spicy and has a very good flavour. Liked the colour and consistency too. It has a thick gravy, but you can adjust it to suit your preferences. Though I haven’t tried, I think you can make mutton also using this recipe.

Ok, now you wanna know what goes best with this curry, right? Here’s the list..

Ghee Rice, Veg Pulao, Tomato Rice, Palappam, Puttu, Idiyappam, Pathiri, Chapathi, Roti and surprisingly it tastes great with Upma too. I know it’s a long list but let me assure you it works well. You only have to decide your fav combo ;)

Btw, if you are interested in non veg recipes, please have a look at our chicken ebooklet.

Recipe adapted from Vanitha Pachakam.

Here you go with the step by step pics..

Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside…

Step 1- Beef Korma

Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef (I didnt add water, but if you want you can add 1/4 cup water) till it’s done (refer notes)…

Step 2- Beef KormaHeat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes…

Step 3- Beef KormaAdd the masala powders and fry them till oil starts appearing, 2-3 mins.Add little stock from the beef, just to bring the masala together…

Step 4 - Beef Korma

Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock…

Step 5 - Beef KormaAdd the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire…

Step 6 - Beef Korma

Spicy Beef Korma
Author: 
Serves: 3-4
 
Ingredients
  • Beef – ½ kg, cleaned and cut into bite size pieces
For marination
  • Onion – 1 medium, sliced
  • Crushed/minced ginger and garlic – 1 tsp, each
  • Green chilli – 1, chopped
  • Tomato – 1 med-big, sliced
  • Vinegar – ½ tsp
  • Salt
For masala
  • Onion – 2 medium, sliced
  • Crushed/minced garlic – 2 tsp
  • Crushed/minced ginger – 1 tsp
  • Chilli powder – 2.5 tsp
  • Coriander powder – 3 tsp
  • Turmeric powder – ½ tsp
  • Meat masala – 1 tsp (refer notes)
  • Grated coconut – ¼ cup
  • Cashew nuts – 5 whole
  • Poppy seeds (kashakasha) – 1 tsp (optional)
  • Oil – I used coconut oil
  • Salt
  • Coriander leaves for garnishing
Instructions
  1. Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside.
  2. Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef (I didnt add water, but if you want you can add ¼ cup water) till it’s done (refer notes).
  3. Masala Preparation
  4. Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes. Add the masala powders and fry them till oil starts appearing, 2-3 mins.
  5. Add a little stock from the beef, just to bring the masala together. Switch off the flame and let it cool completely. Add 1-2 tbsp stock/water and grind the masala to a smooth paste.
  6. Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock (if any). Mix well. Cook for 5 mins. Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire.
Notes
I used Indian beef for this recipe. After the first whistle on full flame, I reduce the flame to low-medium and cook for 12-15 whistles. Keep it closed for 15-20 mins.
This curry has a thick gravy, you can adjust the consistency by adding hot water. You can also try it without cashew coconut paste, however this paste makes the gravy creamier and richer.
If you dont have meat masala, add 1 tsp garam masala and ½ tsp fennel powder (perumjeerakam).

 

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Cream Of Mushroom Soup http://mariasmenu.com/vegetarian/cream-of-mushroom-soup http://mariasmenu.com/vegetarian/cream-of-mushroom-soup#comments Thu, 23 Jan 2014 09:51:33 +0000 http://www.mariasmenu.com/?p=5336 Cream of Mushroom soupCream of Mushroom soup

The weather in Bahrain calls for a soup. Cream of mushroom soup is something that we both enjoy. It’s been on my “to do” list for ages. Last week both of us were feeling a bit under the weather, so it was like the scene was set for a bowl of steaming hot soup!

I’ve tried versions  of mushroom soup from different restaurants. Most of the time, the cream of mushroom soup would just taste like a steaming bowl of cream and butter, with no trace of mushroom whatsoever. Recently we tried it from a new restaurant and it hit all the right notes. First and foremost the mushroom was there and it was creamy! I was looking for such a recipe and finally found it here.

The texture and flavour of this soup is great! There are bits of mushroom floating around in this creamy soup, flavoured with thyme and parsely.

Btw, I’m sorry I dont have step by step pictures of this one. While I was making this, I had someone standing right next to me chanting “I’m hungry, hungry boys are angry boys”,  so I completely forgot about the step by step pics, sigh!

So what do you say, shall we go and make this heart-warming soup ;)? Please make sure you read the notes section before you proceed with the recipe.

 

Recipe adapted from here.

Cream Of Mushroom Soup
Author: 
Recipe type: Appetiser, Side dish, Main course
Cuisine: Continental
Serves: 4
 
Ingredients
  • Regular white mushrooms – 500 gms, cleaned, quartered or sliced
  • Lemon juice – 1 Tbsp
  • Unsalted butter – 1 Tbsp
  • Shallots / small onion – 6, sliced
  • Dried thyme – 1 tspn
  • Bay leaf – 1 small
  • Pepper powder – ½ tspn
  • Milk – 2.5 cups (refer notes)
  • Chicken stock / veg stock / water – ½ – 1 cup (refer notes)
  • Minced parsley for garnish
  • Salt
For white sauce (refer notes)
  • Salted butter – ½ tbsp
  • Plain flour (maida) – ½ tbsp
  • Whipping cream – ½ – ¾ cup
Instructions
  1. Keep aside 4-5 mushrooms. Slice them finely and stir fry them with salt and pepper till it becomes golden brown n crispy.
  2. In a food processor, coarsely chop rest of the mushrooms and lemon juice.
  3. Melt butter in (4-5 quart) sauce pan and lightly sauté sliced shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
  4. Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. Add white sauce (if using) and cook for another 5-7 mins. Add more salt and pepper if required and remove from fire.
  5. Add chopped fresh parsley and garnish with stir fried mushrooms.
  6. To make white sauce:
  7. Melt butter in a deep sauce pan and add flour. Roast it till the raw smell goes, 3-5 mins, on low flame. Add the whipping cream gradually and mix well. If it becomes too thick, add little milk to loosen it. It should have a pouring consistency.
Notes
I used 2.5 cups of low fat milk and ½ cup of water. I added 3 frozen chicken stock cubes.
You can also add Maggie or Knorr soup cubes instead of chicken stock for more flavour.
Since I used low fat milk, the soup wasnt creamy. So I added the white sauce to make it creamier.
The original recipe uses 2 cups of heavy / whipping cream instead of milk and 1.5 cups of chicken stock. If you prefer a rich and creamier version, you can use that. Also you can use half milk and half cream. You can customise the recipe to suit your requirements.

 

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