Fresh Baby Spinach – Fruit salad

9 Aug

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INGREDIENTS

  • 1 lb baby spinach leaves washed and spun dry if needed
  • 1/4 cup sliced green onions
  • 1/3 cup slivered almonds (slightly toasted in a dry pan, or use regular chopped almonds if that’s all you have)
  • 1/2 cup strawberries sliced
  • 1/2 cup of pomogranate seeds
  • 1/4 cup of blueberries
  • 2 oranges cut onto segments
  • 2 1/2 tbsps fresh dill chopped

For Dressing

  • 1/4 cup red wine vinegar
  • 1 tsp garlic - minced fresh
  • Kosher salt
  • 1/4 teaspoon black pepper - I used fresh ground pepper)
  • 1/4 tsp mustard powder
  • 1/4 tsp onion powder
  • 1/2 cup extra virgin olive oil

METHOD

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  • In a small bowl, whisk together all ingredients for ‘dressing’  and let dressing flavors blend .
  • Wash dill and  dry with paper towels. Discarding thick stems. finely chop dill and set aside.
  • Keep all the fruits required washed, cut into slices and set aside.
  • Wash spinach if needed and spin dry or dry with paper towels. Place spinach in large mixing bowl.
  • Thinly slice green onions and add to spinach in bowl. Add slivered (or chopped) almonds and chopped dill and mix together.
  • Whisk dressing a few time to be sure it’s well-mixed, then add desired amount of dressing to salad and toss. (You will not need all the dressing.)
  • Top with pecans, goat cheese, and dried cranberries if you wish. Serve immediately.

Pepper Chicken Masala

7 Aug

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INGREDIENTS

  • 750 gm chicken,cut into small pieces
  • 1 medium tomatoes,ground
  • 2-3  tbsp crushed black pepper
  • 1 small piece of cinnamon
  • 3 cloves
  • 2 sprig curry leaves
  • handful of chopped coriander leaves
  • oil
  • salt,water

For the spice paste

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  • 1 large onion,peeled and chopped
  • 1 piece of ginger (2 inch)
  • 6 cloves of big garlic
  • 1 tsp chilly kashmiri chilly powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tbsp black pepper seeds

METHOD

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  • Grind the ingredients mentioned in spice paste to a smooth paste.
  • Marinate chicken pieces with this masala and salt for one hour.Pressure cook or cook the marinated chicken adding little water till half cook. In a pressure cooker 2 whistles will do.
  • If chicken still have gravy left,you have to cook and make it dry.Keep it aside

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  • Now heat oil in a kadai and splutter cinnamon,cloves and curry leaves.Add 2 tbsp(as per your spice tolerance) crushed pepper to this and sauté till the roasted masala smell begin to hit you.
  • Add ground tomato to this and roast till the water evaporates and oil clears on top.
  • Add the masala wrapped chicken to this and slow roast till cooked and the colour turn dark
  • Serve with Chapathi/roti/rice/appam..!

Crunchy Broccoli Capsicum

17 Jul

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INGREDIENTS

  • 1 bunch of Broccoli ( cut into florets)
  • 1 tspn olive oil
  • 4 pods Garlic (minced)
  • 1 Onion(chopped)
  • handful of Bean sprouts
  • 1 green Capsicum(sliced)
  • 1 tspn Pepper
  • Salt to taste

METHOD

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  • Steam broccoli for 5 minutes and keep aside.
  • Heat oil in a shallow pan.
  • Add garlic and onion. Saute for a while.
  • Add Capsicum and turmeric powder. Stir well for 2 mins.
  • Add Bean sprouts
  • Add steamed broccoli florets and salt. stir well for 1 minute.
  • Add pepper and serve hot.

Spicy fish fry

3 Jul

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INGREDIENTS

  • 4 nos of Mackeral fish
  • 5 nos shallots
  • 2 garlic pods
  • 1 tablespoon red chilly powder
  • 1/4 teaspoon turmeric powder
  • 1/2 tablespoon pepper powder
  • 1 1/2 tablespoon of vinegar ( or 1 tablespoon of lemon juice)
  • Salt
  • Oil

METHOD

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  • Place all ingredients (except oil and fish) into a mixer and blend into a smooth fine paste.
  • Cut and clean fish and marinate with this paste and keep aside for 30 minutes. Shallow fry in oil.
  • Flip over the other side when spices gets browned up and fried.

Uthappam

27 Jun

I often make this uthappam… Top it with your choicest fresh vegetables like carrot, capsicum, onions  and the likes to suit your taste. Grated paneer  with lots of fresh coriander, finely minced green chilies and ginger also works great.

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INGREDIENTS

  • Idli batter
  • Chopped onion
  • Chopped tomato
  • Chopped green chilli
  • Chopper coriander leaves

METHOD

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  • Heat dosa pan and grease it with oil/ghee.
  • Pour half laddle of batter. It should be thick. No need to spread the batter unless it is too thick.
  • Top with your vegetables. Gently press it with the dosa ladle or spatula.
  • Cook in low to medium flame .
  • Once the the base is done , flip the dosa to the other side.
  • Drizzle some oil/ghee over the toppings and around the dosa.
  •  Remove the dosa from the tawa and serve hot with chutney or Sambar

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Green Apple Pickle

25 Jun

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INGREDIENTS

  • 2 nos of Granny smith Apple
  • 2 teaspoon Red chilli powder
  • Salt to taste
  • Oil
  • 1/2 teaspoon of Mustard seeds
  • Curry leaves
  • ½ teaspoon of Fenugreek powder
  • 2 pinches Asafoetida
  • 1 tablespoon of vinegar

METHOD

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  • Chop apple into small pieces. (Do not remove the skin)
  • Add salt and red chilli powder. Make sure the red chilli powder is coated well with all pieces. Cover and keep aside.
  • Heat oil in a pan. When it is hot, add mustard seeds, fenugreek powder, asafoetida and curry leaves.
  • Add chopped apples. Mix well. To maintain the crunchiness, I only cooked for 5 minutes Remove from heat. Now add vinegar. Mix it well and allow it to cool to room temperature.

Wintermelon yogurt gravy

5 Jun

I am a ardent fan of this moru curry. Moru kuttan is very common in Kerala and easy to make. I make this curry all the time when I have no energy to put something elaborate on the plate.
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INGREDIENTS

  • 1 cup of Kumbalanga/winter melon
  • 2 cups of Curd + water to make it runny
  • 1 inch Ginger
  • 3 nos Green chillies, slit
  • 1 cup of Grated coconut
  • ½ tsp Turmeric powder
  • Cumin seeds – 1/2 tsp

To temper

  • Mustard seeds – 1/2 tsp
  • Shallots – 3 nos
  • Dry red chillies – 2
  • Curry leaves

 METHOD

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  • Cook kumbalanga with green chillies, salt, and water.
  • Grind grated coconut, ginger,cumin seeds, and turmeric powder.
  • Pour the ground mixture to the cooked kumbalanga. Cook in low flame.
  • Beat the yogurt and add this to the above curry. Switch off the flame before yogurt starts to boil.
  • Heat oil in a pan, allow mustard seeds to crackle along with dry red chillies, shallots and curry leaves. Now pour this over the curry. Serve hot with rice.

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