Naadan Pumpkin Soup

Its the time of soups again. Here in Dubai, the weather is becoming chill..not as much as previous years though. Perfect weather for soup and some garlic bread. I love pumpkins...in almost any form. So thought of trying the famous pumpkin soup, but with a twist - a naadan (read Kerala) touch.

As much as possible, I try to follow ayurvedic rules in preparing food. You can read some of them here. Most of the pumpkin soup recipe calls for milk, fresh cream, butter etc added. Since cow's milk should not be added taken along with salt, I replaced it with our own coconut milk. Also used organic (read home-grown coconuts, pressed for oil in the nearby mill) coconut oil instead of butter.



And this turned out to be super delicious, the kids enjoyed this thoroughly. So here goes the recipe.

Ingredients

Pumpkin - 250g (cut into chunks)
Garlic - 2 pods, chopped
Big onion - 1 medium, finely chopped
Salt - as needed
Coconut oil - 2 tbsp
Pepper powder - 1tsp (as per taste)
Coconut milk - 1 cup (medium consistency)
Dash of nutmeg



Method

Cut the pumpkin into big chunks. Place them in a thick bottom pan, with about half cup of water. Let the pumpkin get cooked (to a mashy stage)
Heat a pan, add coconut oil. Throw in the garlic and saute till golden brown.
Now add the chopped onions and fry till golden brown. Now add this to the mashed up pumpkin and let them cook together for another 5 min until the soup thickens.
Meanwhile extract the coconut milk (if making fresh coconut milk). Add this to the soup and let the whole thing cook again for another 5 min.
Sprinkle the pepper powder and nutmeg powder. Switch off the stove once it has reached the right consistency. Once its cooled a bit, pulse it in the mixer to get a smooth consistency.

Serve hot!!

NB : My soup looks a bit thick. I diluted it with half cup of hot water and boiled before serving.

Easy - Peasy Beef Samosa

I never thought making samosas were this easy! Do you have some left-over beef fry /curry and chapathi dough? Then please roll out the dough, fill in some shredded beef fry, tuck them in and deep fry! Your kids will love..we actually fought for that last one!!

The only problem with atta being used as the wrapper is that the samosas should be consumed immediately. As it sits, they lose their crispness. But I am sure there wouldn't be any left. If at all you want the crispness to last longer, please use a maida dough instead of atta.

You can follow the same recipe for chicken samosas too, if you have some leftover chicken curry. Easy - peasy..aint it?

Ingredients

Left-over beef curry or fry - around 2 cups (if there is too much gravy, just cook them for some more time so that the moisture dries up. You do not want it to be too dry, something like wet will be perfect)

Chapathi dough - as needed

Oil - for frying

Method

1. Shred the beef in a food processor.

2. Roll out a small ball of chapathi dough. Cut them in half as shown. Twist them to make a cone and fill in a tbsp of beef. 

3. Tuck them in, press tightly to close

4. Deep fry in oil

Enjoy with some tomato ketchup.

Chicken Cutlets

Another childhood favorite of mine. During school days, we used to have this everyday for lunch (we used to have beef cutlets more than the chicken version) mostly because it stores well in fridge. During those days, every day mom had to pack 5 lunches plus the elaborate breakfast. So making cutlets for the week was like a Sunday ritual and would make a quick dish for lunch. They got made on Sunday evenings and would go in the freezer. They would last till Thursday, as Fridays were non-meat days. Shaping the cutlets was my duty, so I am kinda expert at it now!

I mostly make the cutlets mild (I like it that way). So if you want to spice them up just adjust the green chillies or chilly powder as per your taste or add some pepper powder.



Ingredients

Boneless chicken - 500g, cooked with some salt and pepper powder
Big onion - 1 big
Green chilly - 2
Garlic - 2 cloves
Curry leaves - 1 sprig
Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Garam masala - 1/2 tsp (optional)
Salt - to taste

Boiled potato - 1 medium, mashed

For coating
Egg - 1, beaten
Rusk / Bread powdered - 1 cup

Method

1. Place the big onion, green chilly, garlic and curry leaves in the food processor. Pulse them 3-4 times, till finely chopped. Do not pulse for too long in one stretch since the onions will start releasing the juices.
2. Heat a kadai and add oil. Once hot, add the chopped onion mixture on medium heat. Make sure heat is never too low as then the onion juices will start oozing out. You do not need that, you need your mixture to be dry.
3. While onion mixture is being sauteed, place the cooked chicken pieces in the same food processor bowl and pulse 3-4 time. Again you just want them shredded, and not ground. If its ground (which happens if you try to do it in a mixie), it will be more like a paste and will not get the taste of chicken.
4. Saute the onions till they are dry and almost brown. Add in the turmeric and chilly powders and saute till raw smell disappears.
5. Add the shredded chicken and mix well. Adjust salt. Sprinkle the garam masala. Saute till the chicken mixture is combined well and semi-dry. Switch off the stove. Allow it to cool a bit.
6. Mash the potatoes and add to the chicken mixture (you need to be careful not to add too much potatoes. If there is too much potatoes, it will become mushy and will be difficult to shape. Plus the taste of potatoes will overpower the chicken taste). Mix well.
7. When the heat is bearable, start shaping the cutlets.
8. Dip them in beaten egg and then in the rusk/bread crumbs. Store in freezer or deep fry in oil.

Challas tastes best with these cutlets.

Chlorophyll Cutlets

I am sure you haven't heard about it before; because this is something which I whipped up yesterday when I had only brocoli, greenpeas & carrots left in my fridge. But trust me, they were tasty and it made a great burger too.

Ingredients

Brocoli - 1 medium, cut into florets

Green peas - 1/2 cup

Carrot - half of one

Onion - 1 small

Garlic - 1 clove

Ginger - half inch piece

Green chilly - 2 (as per your spice level)

Salt - as per taste

Oil - 1 tbsp

Boiled potato - 1 medium

Pepper powder - 1 tsp (optional)

For coating

Egg - 1 or maida mixed with some water

Bread crumbs 

Method

1. Clean, cut all veggies and keep everything ready.

2. Pulse the onion, ginger, garlic, green chilly in the food processor for 2 seconds.

3. Heat a kadai, add oil. When its hot, add the chopped onion mixture into it. Sprinkle some salt too.

4. Next pulse the brocoli and greenpeas too.  

5. Transfer this mixture also to the kadai. Saute them for 3-4 minutes till they are cooked. Do a taste test and add salt as needed. Sprinkle some pepper powder too (my chillies weren't hot enough). 

6. Switch off the stove and add the mashed potatoes. Wait till the mixture cools down.

7. Shape them into patties.

8. Dip them in egg and coat with bread crumbs. They are ready to be freezed now.

9. Or deep fry them in oil. You can also grease a non-stick pan with some oil and just cook both sides till brown.

10. Enjoy them in a burger bun or with some ketchup

Payyoli Chicken

Payyoli chicken...We have had this tasty starter only from the Calicut Paragon restaurants. Never knew it was so easy to make..until I got the recipe during my usual blog-hopping.

Ingredients

Chicken - 500g

Kashmiri chilly powder - 2 tbsp

Turmeric powder - 1/4 tsp

Vinegar - 1 tsp

Curry leaves - 2 sprig

Salt - to taste

Crushed ginger - 1 tbsp

Grated coconut - 1/2 cup

Coconut oil - 3 tbsp + 1 tbsp

Green chilly - 2, whole

Method

1. Marinate the chicken with 1 tbsp kashmiri chilli powder, turmeric powder, 1 sprig of curry leaves, salt, vinegar and crushed ginger. Let it rest for atleast 30 min.

2. Mix the grated coconut with the remaining 1 tbsp of kashmiri chilli powder and keep aside.

3. Heat 3 tbsp of coconut oil in a kadai or manchatti. Add the curry leaves and marinated chicken. Saute well on high heat for about 2 min.

4. After that reduce the heat, cover the pot and cook till the chicken is almost done.

5. Now open the lid and add the grated coconut-chilly powder mixture. Cook till all the water is evaporated and mixture turns semi-dry.

6. Move the chicken mixture to the sides of the pan and make a small well in the middle of the pan, add the remaining oil. When its hot enough, add the remaining sprig of curry leaves and green chilly. Mix entire mixture and let it dry up. 

7. Serve hot!!

Stuffed Fish Balls

A great seafood appetizer ...with a little twist..



Ingredients

Fish (any fleshy fish) - 250 g
Salt - as per taste
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp

Big onion - 1 big, chopped finely
Green chilly - 2, chopped fine
Ginger - 1 inch piece, grated or chopped fine
Pepper powder - 1/2 tsp
Salt - as per taste
Lemon juice - 1 tbsp
Chopped cilantro - 1 tsp

For the filling
Grated coconut - 1 cup
Green chilly - 1, chopped fine
Lemon juice - 1 tbsp
Mint leaves - 1 tsp , chopped fine
Cilantro - 1 tsp, chopped fine
Grated ginger - 1 tsp
Salt - as per taste

For the coating
Egg - 1, lightly beaten
Bread crumbs - as required

Oil - enough for frying

Method

Cook fish along with salt, turmeric powder and pepper powder along with little water. Cook till fish is completely cooked and water absorbed. Remove it from stove and when it has cooled down, slowly fluff it with a fork, ensure that no bones are present. Keep it aside.

Heat a kadai with oil. Add chopped onions, green chilly and ginger and saute till the raw smell goes. Add pepper powder and enough salt. Stir well. Once the onions turn transparent add lime juice and chopped cilantro and mix well. To this, add the fluffed up fish and mix well till they are almost dry. Keep this aside to cool down.

Grind all the items mentioned under "For the filling" in the small jar of the mixie. Keep is aside.

Now take small balls from the fish mixtur, press them on your palm, add some coconut mixture to the center and carefully close with the fish mixture again. Roll it into a smooth ball. Continue doing this till the entire fish mixture is used up. Now take the balls one by one, dip it in egg and then roll it in the bread crumbs and fry them until golden brown.

(I didnt have cilantro or mint leaves when I made these, and hence the filling looks white in the picture. If you use the leaves, you get a nice green shade for the filling).

Fish Cutlets

Cutlets are always a favorite of kids...So here is the recipe of fish cutlets



Ingredients

Fish (any fleshy fish) - 1 kg
Big onion - 1 big or 2 medium sized, finely chopped
Garlic - 4-5 big cloves, crushed or chopped fine
Ginger - 1 inch piece, crushed or chopped fine
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Green chilly - 3, chopped fine
Chilly powder - 1 tsp ( as per tolerance level)
Salt - as per taste

Boiled potato - 1 big
Egg - 1, lightly beaten
Breadcrumbs - 1 cup

Method

Boil the fish pieces with little water, salt and turmeric. Cook till its done. Remove excess water. Once the fish is cooled, remove the bones and chop the fish roughly in a chopper. Keep it aside

In a heavy bottomed pan, add enough oil. When its hot, add chopped onions, green chilly, garlic, ginger and curry leaves. Saute till they are slightly brown. Sprinkle salt to expedite the browning process. Add chilly powder and saute well. Now add the shredded fish and saute well. Mix the fish thoroughly with the masala and saute till the mixture is somewhat dry. Add some chopped coriander leaves in this stage, if you would like.


Peel the boiled potato and smash it with a fork. Add this to the fish mixture and combine well with hand. Now take small balls and make it into desired shape, dip it in egg and then in bread crumbs. You can either freeze it


or fry till they are golden brown.