Peanut Butter

Peanut butter is very easy to make at home..But the  homemade peanut butter will never be as quiet as perfectly smooth as you get from the store..This peanut butter will have rough texture then the ready made ones...It's more healthy with no preservatives stays much longer  in fridge.. When in use keep out & bring it to the room temperature..Can spread it on bread. chapati,biscuits  & can even make peanut butter cup cake...  

Ingredients :

• 1&1/2 cup peanuts you can buy roasted peanuts or you can roast it at home it is very easy to roast peanuts at home in a microwave all you need is raw shelled peanuts, microwave safe plate, sprinkle 1 tbsp water for 1/2 cup & roast in a microwave safe plate in small batches for 4 - 5 mins..Depends on your microwave ...

• Remove the skin from the nuts..When still warm add in to the mixer..

• Grind at a speed 1 for 10 sec..Mix well add 1/4 tsp salt ( if required can add 3/4 tsp sugar or honey ) 1/8 cup olive oil or peanut oil...At first the mixture looks crumbly & dry..

• But as you  grind again at speed 1 for 3 sec it will start resembling to good peanut butter... That's it...Your peanut butter is ready.

• Store in a container..Allow to mature for at least 2 hrs before keeping it in the fridge..Enjoy with bread, chapati,biscuits & can even make peanut butter cup cake... 😋

Aloo Ghobi Paratha

 The combination of Aloo Gobi is perfect & tastes awesome....One day when i was making the aloo gobi masala dish, i got the idea of using the same ingredients & make aloo Gobi paratha....
 Aloo, Gobi, onion, tomato & few spice powder that's it i used the tomato puree to mix the dough & the rest for the stuffing turned out yummy & had been making it for so many years it's yum!!!!
the way it's  stuffed & the rolling is the same as Radish & Carrot Paratha.... only the stuffing mixture is different...
   

Serve it hot with butter it's yum!!!!

Or serve with yogurt & pickle 😋 

Ingredients:

• 200 gm potatoes.
• 200 gm cauliflower.
• 1&1/2 wheat flour.
• 1 tsp + 1 tbsp oil
• 60 gm onion minced finely.
• 2 / 140 gm tomatoes make a puree.
• 1 tsp jeera / cumin seeds.
• 2 green chilies minced finely.
• 1/2 tsp coriander powder.
• 1 tsp chili powder or according to your taste.
• 1/4 tsp ginger powder.
• A pinch of hing / asafoetida  powder.
• 1/2 tsp + 1 tsp salt or according to your taste.
• 1/4 tsp turmeric powder.
• A pinch of sugar.
• 1/2 tsp garam masala powder.
• 1/4 cup coriander leaves chopped finely.
• Butter,oil,or ghee to apply on paratha.

Method :

• First chop the cauliflower in medium florets & wash them well in water.. Soak the cauliflower in hot salted boiling water for 2 min..then drain the water & keep aside when cool grate them & keep aside 
• Cook the potatoes peel, mash & keep aside.
•  To make the  dough mix the wheat flour 1/2 tsp salt ( according to your taste) tomato puree turmeric powder, a pinch of sugar, 1 tsp oil & make a dough adding enough water,The  dough should be very soft let it rest for 10-15 min..knead it again & divide it into 7 portions.

• Heat 2 tbsp oil in a pan or kadai add the cumin seeds when they start to crackle add the onion, green chilies saute until the onions turn light brown color.

• Add  the grated cauliflower & cook until the mixture turns dry. Add the chili powder, coriander powder,ginger powder,hing/asafoetida, salt & chopped coriander leaves.

• Mix well till the mixture is dry, off the flame add the mashed potatoes.

•  

•  Mix if required add salt mix well & allow it to cool. Divide the stuffing mixture & the atta dough into 7 portions .

• Take  one portion of the dough ball press it with you palms or roll like a bowl place one portion of the  stuffing in the  center start gathering the edges & seal the edges tightly repeat the same with rest of the dough   using your hand flatten it out & roll into a thick circle
• Heat a tava over medium flame when hot place the paratha & fry on both sides applying ghee or oil till done (when brown spots appear on both sides).

• Transfer to a plate repeat with rest of the dough...Serve hot with raita & pickles 😋

Check out - - Radish & Carrot Paratha. Recipe 😋

Note : You can omit tomato puree & just add water to make the dough.

Tender Coconut Sabudana Payasam / Elaneer Sabudana Payasam

Happy Vishu!!!

 April 15th 2018 celebrate Vishu with this unique Tender coconut sabudana payasam 😊😋..
Tender coconut Sabudana payasam tastes gr8 & very cooling to have in summer... The bits of tender coconut pieces & sago / sabudana  cooked in coconut milk & jaggery makes this dessert healthy & delicious...

Ingredients :

• 200 gm / 1 cup tender coconut / Elaneer.
• 1/4 cup / 3 tbsp sago / sabudana.
• 1/2 cup 1st thick coconut milk.
• 1/2 cup 2nd thin coconut milk.
• 1/2 cup 3rd  thinner coconut milk.
• 1/4 cup + 1/4 cup tender coconut water
• 200 gm jaggery.
• 1/4 tsp dry ginger powder.
• 2 tbsp ghee.
• 1 tsp cardamom powder.
• Handful of cashew nuts & raisins.

Method :

• Rinse the sabudana well & soak the sago / sabudana for 1-2 hr...
• Grind 1 cup grated coconut & extract thick, thin & thinner milk.& keep aside.
• Click here →  Coconut milk  on how to make coconut milk.

•  Break the tender coconut & scrape the tender portion of the coconut & Chop the tender coconut into cubes u need 200 gm.
• Take 50 gm of the tender coconut pieces & grind with 1/4 cup coconut water.

• As you can see the sago / sabudana has been bloated after 2 hr. Drain the water & keep aside.
• Melt the jaggery in a microwave with 1/4 cup tender coconut water.

• Take a heavy bottomed pan or kadai, add ghee when medium hot add the cashew nuts & fry when the color changes add the raisins when it bloats up remove from the ghee & keep aside.  
• In the same pan add the 3rd thinner coconut milk & let it boil for 5 mins.. 

•  Add the tender coconut cubes cook for another 5-10 mins on medium flame..
• Add the melted jaggery..

• Let it cook for another 5 min..
• Add the sago/ sabudana, ginger powder  & the 2nd coconut milk

•  Cook on medium heat for 5- 10 min  or till mixture thickens.
• Add the the 1st coconut milk & the ground tender coconut paste,the fried cashew nuts,raisins, cardamom powder & simmer on slow flame for another 5 min, take off flame..

• That's it the payasam is ready...Serve warm or chilled.....Try it;s Yummy !!!!

Happy Vishu

Thanks for reading this post.. If you like it hope you will Share it...😊

  Thanks!!!

Cabbage & Carrot Stir Fry / Cabbage Carrot Thoran

Vishu ( the new year day) for malayalees is nearing & here i add another recipe to my onam vishu sadhya  collection.. Cabbage Carrot thoran is simple dish & takes less time to prepare flavored with onion,green chilies,turmeric, jeera / cumin powder, & fresh coconut & the fragrance from the fresh curry leaves powder..
I cook frequently for lunch & yet it took me a long time to post a simple recipe on my blog..Cabbage Carrot thoran is a must for me for onam & vishu sadhya...


Pr-note : You can omit  the carrot & just cook with cabbage for Cabbage thoran.

Serves : 4  
Ingredients :

• 200 gm cabbage.
• 100 gm carrot.
• 60 gm onion minced finely.
• 4 green chilies.
• Few curry leaves.
• 1/4 tsp curry leaves powder.
• 1/3 cup fresh grated coconut
• 1/2 tsp salt or according to your taste.
• 1/4 tsp turmeric powder.
• 1/2 tsp jeera / cumin powder.
• 1 tsp mustard seeds.
• 1 whole red chilly.
• 1 tbsp coconut oil.

Method :

• Rinse the carrot, cabbage & chop them finely in your food processor or you can grate them finely. If you using food processor chop cabbage & carrot  separately. 

• Mix the vegetables with the minced onion, slit green chilies,salt, turmeric powder, jeera powder curry leaves powder & grated coconut. 

• Using  your fingers mix well till it softens & keep aside for 10 min.
• Cook the mixture on medium flame with the lid covered  for 10 min.( Do not add water & allow the cabbage & carrot to cook in it's own juice on medium flame)

• Meanwhile let's season, Heat oil  in another small pan add the  mustard seeds when it stops crackling add the curry leaves & red chilly, saute for a sec off the flame & add to the cabbage carrot mixture.

• Stir well & cook till the veggies are done... Cabbage Carrot Thoran is ready..
• Serve hot with steamed rice, Sambar with roasted coconut & fried Papad 😋

Happy Vishu...Enjoy

Quick Jackfruit Dessert Made With Jackfruit Jam

The making of Jack fruit Jam  is a long process & storing the jam it's worth it....Here is quick dessert made with Jack fruit Jam & if you have a ready made coconut milk at home this payasam is more easy...It's sure a quick fix to make a payasam within 15-20 min..It's best served chilled 😋

Serves: 3
Ingredients :

• 100 gm jack fruit jam.
• 2/3 cup thick coconut milk.
• 1 cup thin coconut milk.
• A handful of  cashew nuts.
• 1 tbsp ghee.
• 1 tsp cardamom powder.

Method :

• Pulse the 100 gm jack fruit jam in 3 tbsp thin coconut milk in a mixer ..
• Heat a kadai add 1 tbsp ghee throw in a handful of cashew nuts & fry till light brown, remove from the ghee & keep aside.
• In the same pan pour in  1 cup thin coconut milk, pulsed jack fruit  jam & cook on medium flame till it's semi thick.
• Add the thick coconut milk, cardamom powder & cook once it boils low the flame & let it simmer for another 5 min..Add in the cashew nuts.Take off flame.
• When it cools it will thicken serve chilled 😋

Also check the recipe :Macaroni in Jack fruit Payyasam .

Quick vegetarian spaghetti /Noodles

A basic spaghetti  Indian style recipe...This recipe doesn't need any sauce & is prepared with basic ingredients & can be prepared in 1/2 an hr....

I have been making this recipe either with Maggi noodles or spaghetti for so many years & it's loved by everyone, when i serve spaghetti for kids i break them into two ha ha ha 😁....You're not supposed to break the spaghetti, but i prefer breaking them in half while i cook for kids , they are more comfortable to eat them  

Stir fried spaghetti / noodles with lots of veggies spiced with sambar & pepper powder & cooked in milk..Try it..👌😋 U can even add sprouted cooked green gram..

Serves: 3

Ingredients :

• 100 gm spaghetti or any other noodles.
• 4 cups water.
• 1 tbsp salt + 1 tsp salt.
• 25 gm carrot Julienne's.
• 20 gm shredded cabbage.
• 20 gm each of yellow,red & green capsicum.
• 4 green chilies( slit ).
• 1 & 1/2 tsp sambar powder.
• 1 tbsp crushed peppercorns.
• 2 tsp minced garlic.
• 100 gm / 1 onion ( thinly sliced )
• 2 stick cinnamon.
• 1/2 cup milk.
• 1/8 cup oil.
• Few chopped coriander leaves.

Cook the spaghetti as per package or add 4 cups water in a heavy bottomed vessel & bring to a boil add 1 tbsp salt, once water starts boiling add the spaghetti... 

Cook the spaghetti till soft & drain the cooked noodles in a colander..

Place the cooked noodles in a colander add 1 tsp oil & mix well so that it doesn't stick..In another pan add 2 tbsp /1/8 cup olive oil or any other oil add the slit green chilies & fry for 2-3 mins & discard them.

Add the cinnamon sticks & the minced garlic & saute them for 2 min..

Add the thinly sliced onions & carrot juliennes saute them till onions are transclucent..

Add the rest of the vegetables & saute them for 3-4 min...Add the sambar powder & pepper powder( according to your taste)mix well..

Add the cooked noodles mix them well ...

Add the milk & cook till dry garnish with chopped coriander leaves..Add salt if required & Serve hot...👌😋

Creamy Prawn Korma in Green Masala

Creamy prawn korma in green masala can  be whipped up really quick.. A lip smacking prawn korma  lightly spiced & cooked in coconut milk...😋

Serves- 4
Ingredients:

• 150 gm prawns.
• 100 gm onion.
• 2 tomatoes(pureed)
• 3/4 cup thick coconut milk.
• 1 tbsp coconut oil.
• 1/2 tsp crushed pepper.
• Salt to taste.
• 1 tsp jeera / cumin seeds.
• Few curry leaves.

For the green masala paste👇Grind the 5 ingredients to a fine paste:

1. 8 green chilies or according to a paste.
2. 3 cloves garlic.
3. 1/4'' ginger.
4. 1/4 cup chopped coriander leaves.
5. 1/4 tsp turmeric powder.

• Heat coconut oil in a skillet or a non-stick pan over medium heat..Add in the jeera / cumin seeds when it stops popping gently add in the chopped onions & the curry leaves...

• Stir until lightly browned it might take about 5 min.. add in the ground green masala...

• Fry the masala till the raw smell goes & the oil oozes out, next add the tomato puree & keep stirring for 2-3 min..

• Add the prawns & the masala water ( Add about 1/2 cup water to the blender in which you've ground the masala mix well ) & let it cook on medium flame ( prawns won't take long to cook) till  the prawns are done.. 

• Next in goes the thick coconut milk keep on slow flame when it about to boil add the fresh crushed pepper..

• Let it simmer for 2-3 min off the flame transfer to a bowl, garnish with finely chopped curry leaves, 1 green chilly & serve hot with steamed rice or Ghee rice or parotta..