Potato Stew

This is a curry I make often because it goes well with a lot of sides. It tastes great with pooris, rotis, dosas, appams and even bread.

Ingredients:

2 large potatoes, chopped into 1" cubes

1 large onion, chopped into small chunks

1&1/2 tbs chopped ginger

4-6 green chillies, slit

8-10 peppercorns

1tsp mustard seeds

2tbs oil

1&1/2tsp coriander powder

1/2 tsp heaped garam masala

2 cups water

1/2 cup thick coconut milk

1 sprig curry leaves

salt to taste

Method:

Heat oil in a kadhai, add mustard and peppercorns.

Once they splutter, add the onions, green chillies and ginger and saute till the onions just begin to brown.

Add the masalas and fry for a min.

Add the potatoes and mix well.

Add water, 1/4cup of coconut milk, curry leaves and salt and bring to a boil.

Cover and cook on low heat till the potatoes are done. Check the seasonings.

Remove from flame, add the remaining coconut milk and mix well. Keep it back on low flame for about 1-2mins, however do not let it come to a boil. Serve hot.

Note:

In many parts stew is made without the masalas. The curry would be white in colour and tastes very different. I prefer the above version, but will post the other recipe soon.

Idiappam

Idiappam is a popular dish in Kerala. Made with just rice flour and coconut, this light and fluffy dish is usually had at breakfast or as a snack. I love to eat it with some sugar sprinkled on top but it tastes just as great when served with a mildly spiced potato curry...

Ingredients:

2 cups idiappam powder ( Many brands are available in the grocery stores now, I like Nirapara. You can also use rice flour but it may not give the same results as it depends on the quality and type of rice used to make the powder)

2 - 2&1/4 cups boiling water

1tbs ghee

salt to taste (about 1tsp)

1cup fresh grated coconut

idli moulds

Method:

Mix the salt and flour in a bowl. Add 2cups of boiling water and ghee. Using the back of a spoon mix as well as possible. Cover and keep aside for sometime. This will cook the dough a little and cool it down making it easier to handle. 

When it is still warm, knead into a soft but firm dough, adding some more warm water if necessary. Fill the dough into the idappam press ( same as the one used for making sev.)

Sprinkle a little coconut on each idli mould.

                                                    

Using the press, squeeze the dough into the moulds as shown above. Sprinkle some more coconut on top.

Steam for 5-8 mins till done. Remove from the moulds and serve hot with sugar or potato curry.

If you do not have idli moulds or just to make it easier, line a steamer plate with a damp muslin cloth. Sprinkle coconut and squeeze out the dough in a circular motion covering the entire surface of the plate. Sprinkle coconut between each layer and finally on the top.

Fold the edges of the cloth over the plate to cover. Steam in a steamer or pressure pan for 10-15mins till done. Cut into wedges and serve hot....I love it this way...

This is my entry to the 'FIC : WHITE' event hosted by Lubna Karim of Kitchenflavours, originally started by Sunshinemom of TongueTicklers...

Chicken Tandoori

For our Christmas party in my apartment, I had to make a non-veg starter. I had some other plans for the day so I wanted to prepare something that did not involve much work and yet was impressive. Tandoori was the first thing that came to mind. This recipe is from the VahReVah chef Sanjay. I make it frequently at home and we love it.

I have always followed the recipe exactly except for increasing the spice. I also add some kashmiri chili powder for color.

I bake it for about 30-35mins and then broil on high to give it that burnt tandoori look.

Serve hot with some squeezed lime and its AWESOME...

Fruit Cake~Dundee Cake

Merry Christmas to All!!

At our home, every Christmas mom buys a Dundee Cake from the Monginis Bakery. Rich and delicious, it is one of my favourite cakes. I got this recipe from a book my sis in law gifted me and I have been waiting ever since to try it. I was a little apprehensive, as I always am when trying a new recipe, especially one that uses so many ingredients.  But, it was well worth the effort and I couldn't have been more satisfied.  

Ingredients:

175gm butter

175gm light brown sugar

3 eggs

225gm all-purpose flour

10ml( 2tsp ) baking powder

5ml( 1tsp ) ground cinnamon

2.5ml( 1/2tsp ) ground cloves

1.5ml( 1/4tsp ) freshly grated nutmeg

200gm sultanas( golden raisins )

150gm raisins

150gm candied cherries, chopped

100gm chopped mixed( candied ) peel

50gm chopped blanched almonds

grated rind of one lemon

30ml( 2tbsp ) brandy

115gm whole blanched almonds, to decorate

Method:

Preheat the oven to 325˚F/160˚C. Grease an 8" round deep cake tin and line with baking parchment.

Sift together flour, baking powder and spices.

Take the nutmeg, sultanas, raisins, cherries, candied peels, almonds, lemon rind and brandy in a bowl and mix well.

Cream the butter and sugar till pale and light. Add the eggs, one at a time, beating well after each addition.

Fold the flour mixture into the egg mixture alternately with the fruit mixture until evenly combined. Transfer to the cake tin. Smooth the surface, then make a small dip in the center so that the cake does not rise to a point.

Decorate the top of the cake by pressing the blanched almonds in decreasing circles over the entire surface.

                   

Bake for 2-2 1/4 hrs in the middle rack, or until a skewer inserted in the center of the cake comes out clean.

Leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.

Cut out a thick slice and ENJOY...

Notes:

It is important to use a deep pan. Since I did not have one, I used a spring form pan.

It is best to allow the cake to rest for a while. I wrapped mine in foil and left it overnight before slicing.

Use a sharp knife as it is a little difficult to cut the cake because of all the fruits.