Monday, September 19, 2016

Falafel - Shallow Fry Method

Deep fried falafel are the best anytime. These shallow fried falafel are for those days when you feel guilty of having hogged over so many fried stuff in the recent past and would want to keep a watch on the diet but yet relish what you like.











Usually falafel doesn't require any cooking of garbanzo/chickpea. But since I am using the shallow fried method I chose to cook them. These are just simple to make and are not that heavy as the fried version. Which means you could eat one or two extra to get yourself full, if that is what you are looking forward to.







My lil one was fast asleep after an eventful day at the park and so I got a little extra time to style and click, in a long time. So pardon me if you find it a picture heavy post :).





Ingredients
  1. 1 1/2 cups of chickpea/garbanzo, soaked overnight
  2. 2 tbsp of roughly chopped spring onions
  3. 2-3 tbsp of chopped parsley leaves
  4. 2 tbsp of chopped coriander leaves
  5. 2-3 garlic cloves, finely chopped
  6. 1 tbsp of all purpose flour
  7. 1 tsp of roasted cumin powder
  8. 1 tsp of roasted coriander powder
  9. 1/2 tsp of red chilly powder
  10. 1/4 tsp of baking soda
  11. 1 tsp of lemon juice
  12. 1/2 tsp of black pepper powder
  13. Salt to taste
  14. 3-4 tbsp of oil
Method
  • Wash the chickpea thoroughly. Pressure cook it with just the required amount of water untill it is soft. For me it took, 1 whistle on high heat followed by 2 whistle on medium heat.
  • Transfer it into a bender along with the ingredients 2-5. Pulse/grind it.
  • Transfer the mixture to a bowl. Add the ingredients 6-13. Mix it all together untill the ingredients get evenly distributed.
  • Divide the mixture into golf size balls and flatten them into a patty.
  • Refrigerate the patties for 2-3 hours.
  • Heat the oil in a pan. Once hot, turn the heat down to low. Place patty in the pan and fry it turning it when needed, to get them evenly fried on both sides.
  • Remove it onto a plate lined with kitchen towel.
  • Serve it warm with some pita bread and Hummus/ Tahini dip.
Tips
  1. Do not grind the mixture too much. You would just need to pulse it down to get a coarse mixture.
  2. Shallow fry the patty on low heat, to ensure that the patty does get a crisp and golden outer surface and gets cooked in the inside too.
  3. You could choose to bake the patty as a healthier option. Grease the baking tray with some oil and brush the oil on the patties. Bake it at 400 F for a good 15 minutes and then flipping and continuing to cook for another 5 minutes should do the job.



Saturday, September 10, 2016

Kalan

We don't make Kalan very often to go with our daily meals. But for Sadya, it is a must. And when you get to have it just once or twice a year, it gets special. Onam is fast approaching and you may want to add it to your already huge list of items for Sadya, if not already.






Raw banana curries are not very well appreciated by my family and that is the very reason why we don't make it often. But if you love raw bananas, don't restrict it for just Sadya alone. Add it to your daily menu items. They are yumm.

Thursday, September 8, 2016

Olan

Olan is one thing that we make only for onam. So, I say it is as one onam sadya special dish. However, there is no such restriction that you should make it only for onam. Having it with some hot and steaming rice on any other day is equally mind blowing. 










Here is the recipe for our onam sadya special olan. 

Wednesday, September 7, 2016

Beetroot Thoran / Beetroot Stir fry with coconut

Thoran is so close to heart, for a Mallu. I love stir fries too but something with coconut in it, is so heavenly. I remember being a beetroot hater as a kid. But now when I think of it, I feel so foolish of myself to have avoided a beautiful and yummy veggie for all those years. So to make it up, this veggie makes its appearance on our menu quite often, now. 




And nope, this veggie just doesn't limit to savory stuff, but they make a great ingredient in cakes and halwas too. This beetroot thoran is just one way they are being served at our place. If you would want to try it, here is the recipe.

Monday, September 5, 2016

Pavakka Kichadi

Bitter gourd and me have had issues for long and till date it has not changed but yeah resolved a bit with time. I love it fried, in the form of Kondattam. So these bitter gourd are not frequently seen in my kitchen.



But when Onam comes and you have to make a khichadi, I get these and make it this way. It has a bit of frying involved which makes it less bitter, so we get to enjoy it with the sadya. This is how I make it.

Thursday, September 1, 2016

Pineapple Pachadi


Pineapple is not a usually visitor at our home. I am allergic to it and Jacob hates to clean it up and eat it all by himself. So we hardly get it. But, last Onam, I thought of making Pachadi out of Pineapple to include in our sadya menu. So, Jacob gets it all cleaned and diced, ready to eat and I get to enjoy it as pachadi for our sadya. I am allergic to pineapple as such but not its flavours, so I enjoy pineapple pachadi(its gravy), of course in limits.







I couldn't stop photographing them. So, pardon me if you find it a picture heavy post.










Pachadi is a must on onam sadya menu to make it complete. So why not try this pineapple pachadi this onam. Here is the recipe for it.


Ingredients 

  1. 2 cups of pineapple, peeled and cut into small cubes
  2. 1/2 tsp of red chilly powder
  3. 1/4 tsp of turmeric powder
  4. 1 tsp of sugar
  5. 1 cup of grated coconut
  6. 1/2 tsp of cumin seeds
  7. 1 tsp of mustard seeds
  8. 2 green chillies
  9. 5-6 tbsp of yogurt
  10. Salt to taste 
For tempering
  1. 1/2 tsp of mustard seeds
  2. 2 shallots sliced
  3. 1 sprig of curry leaves
  4. 2-3 dry red chillies 
Method

  • In a pan, add the pineapple, red chilly powder, turmeric powder and salt. Add water  so that the pineapple remains immersed. Cook it till the pineapple turns tender. Now add sugar to it and let it cook for another 2 minutes. 
  • Meanwhile, run the mustard seeds in a grinder jar to break them open. Then add the grated coconut, cumin and green chillies to it and grind it into a paste by adding little water to it.
  • When the pineapple is done cooking, drop this coconut mixture to it and mix it well. Continue cooking for another 5 minutes. Turn off the heat.
  • Let it cool down just a little. Then, add yogurt to it and mix it well.
  • In another pan, heat the oil. Once hot, add the mustard seeds and let it pop. Add the shallots, curry leaves and red chilly and fry them. Pour it on top of the cooked pineapple and stir it. 
  • Serve it with rice. 
Tips
  1. You could avoid sugar in pachadi since the pineapple already add some sweetness to the curry. But If you like it sweet then go for sugar.
  2. Do not add yogurt to the pachadi when it is piping hot. It would curdle. Let it stand for a couple of minutes after you take it off the heat, before you add yogurt to it.