KARUVATTU KUZHAMBU - DRY FISH CURRY

     If there is one curry which has a contradictory notion, then I would say Dry Fish Curry goes with the line.  If you love Dry Fish, then this Curry is for you.  A Village style 'Karuvattu Kuzhambu' inspired by Vairamuthu's Novel 'Karuvachi Kaviyam.' The story revolves in a tiny village near Madurai and the feel of the Novel was so ethnic, down to earth that most of us wouldn't even have realized that such a place exists. Then & there Vairamuthu delicately describes their unique lifestyle & food habits. He even has mentioned a few local snacks and Prenatal & Postnatal traditional food prepared by the people in this Novel. I was totally inspired by Karuvachi's(Protagonist of the story) Karuvattu Kuzhambu and here goes the way she makes (maybe that's the way a villager would cook dry fish... but I cooked through the words of Kaviperarasu Vairamuthu).

Few lines where this Karuvattu Kuzhambu comes into the limelight...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     The lines say that - Grind Turmeric and Dry Chillies using a Mortar & a Pestle.  Take a Coconut Slice and slightly crush it. Take 2 shallots and in a pampering way remove the skin and crush(beat) it like you beat your child(i.e in a tender way) and grind it smoothly.  Then add Brinjal and Dry Fish along with Salt and mix it with your 5 fingers, measure and take water, boil it in a wood-fired stove on a medium flame.  Leave it until the Curry boils once, twice and at the third boil pour in the tamarind extract and remove it from the fire when it starts to boil for the fourth time.

But the best part is yet to come...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     Separately, heat a ladle of Gingelly Oil  & directly immerse it into the Karuvattu Kuzhambu like you show camphor lighted lamp to God and mix it through the Curry that it would finally give a Sheen & Aroma that it would emanate throughout the area.
     I know I couldn't go along with the flow of  Kavinjar Vairamuthu... But still have translated it in my Poor English.  No way justified, but my Karuvattu Kuzhambu inspired by Karuvachi Kaviyam is way far justified & tasty rather than my writing skills.  That it would surely make you ask for an extra serving of rice to go along with this Gramathu Karuvattu Kuzhambu.
     I have cooked this Karuvattu Kuzhambu with Dry Shark which is my favourite variety in dry fish category.  Dry Shark is good for breastfeeding mothers. It is colloquially called Paal Sura & It is one ingredient induced to mothers during the postnatal period along with various other dishes which helps lactation. I have followed a few tips from the lines and have tried to recreate the recipe.

For more Recipes with FISH, Click here...

Cuisine - Tamilnadu(South Indian)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK KARUVATTU KUZHAMBU - 

DRY FISH CURRY

KARUVATTU KUZHAMBU - DRY FISH CURRY

INGREDIENTS:

Dry Shark(Paal Sura) - 250 Gms
Gingelly Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Nos.
Red Chilli Powder - 11/2 Tspns
Coriander Powder - 1 Tspn
Tamarind - 1 Lime sized.

To Grind:

Shallots - 2-3 Nos.
Coconut - 1/4 Cup
Fresh Turmeric - a small Piece
Dry Red Chillies - 1 No.

For Tempering:

Gingelly Oil - 2 Tbspn

METHOD:

• Clean & soak Dry Fish in water for a few minutes.
• Meanwhile, soak Tamarind in warm water for a few minutes.
• Extract Tamarind juice out of it and keep it aside.
• Crush the Shallots & Garlic.
• Grind the ingredients mentioned under 'To Grind' to a smooth paste and keep it aside.
• Heat 1 Tbspn of Gingelly Oil in an Earthen Pot, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it on a medium flame.
• Immediately add crushed Shallots & Garlic to the above and saute until Shallots turn translucent.
• Add the ground paste to the above along with Red Chilli Powder & Coriander Powder.
• Add enough water and allow the curry to boil for a few minutes until the raw flavour goes.
• Then pour in the Tamarind Extract along with a dash of Salt and give a quick stir.
• Allow the mixture to boil on a medium flame until the raw flavour goes.
• Reduce the flame to low & add Soaked Dry Shark to the Curry.
• Cook this on a low flame until the Dry Shark is cooked.
• Do not stir the Curry with a ladle while the dry fish is cooking, gently mix it by swirling the pan, so that the curry is mixed well.
• Switch off the flame and leave the earthen pot on the stove.
• Meanwhile, heat 2 Tbspns of Gingelly oil in a ladle and gently dunk(immerse) the hot ladle along with the oil into the Karuvattu Kuzhambu.
• Gently mix through the Curry with the hot ladle.
• Cover & leave the earthen pot undisturbed until you serve the Curry.
• Serve Karuvattu Kuzhambu hot or at room temperature.

NOTES:

• I have used Dry Shark(Paal Sura) in this recipe.  Can use any other dry fish variety.
• I have cooked this Curry in an Earthen Pot. 
• If you do not have fresh Turmeric, add 1/2 Tspn of Turmeric Powder.
• Gingelly Oil gives an authentic taste to this Karuvattu Kuzhambu.
• Heating the Gingelly oil in a ladle & immersing the hot ladle into the curry gives a wonderful aroma and sheen to the Karuvattu Kazhambu. But it is purely optional.
• Can also add Eggplant/Brinjal along with Dry Fish in this Curry.
• Traditionally Karuvattu Kuzhambu is served with Keppai/Kambu Koozh(Millet Porridges).
• Goes well with steaming hot White Rice/Par-boiled Rice.
• I love to have this Uppu Karuvattu Kuzhambu with Oora Vacha Soru i.e Pazhaya Soru/Neeragaram/Pazhangkanji.
• Can be paired up with Kanji/Rice Porridge too.
• I usually store the Dry Fish in a Freezer.  So I soak the Dry Fish in Water for at least 10 Minutes. Soaking also helps to remove any excess salt in Dry Fish.
• Dry Fish varieties are usually salty, so adjust the salt in the Curry accordingly.

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

KARANDI MUTTAI - OMELETTE IN A LADLE

     Karandi Muttai is nothing but cooking a simple Omelette in a ladle, which gives a slightly fluffy bun-like look to the Omelette.  The cooking technique is similar to cooking Omelette, but the only difference is the pan used Karandi Muttai is cooked in a well-seasoned ladle.  Normally a Ladle used for tempering(Thalippu Karandi) is used for the purpose. 'Karandi' means 'Ladle'  & 'Muttai' means 'Egg', in Tamil & Malayalam and hence the name of the dish - Karandi Muttai.
     This recipe is similar to Omelette with a classic Indian twist. Eggs are whisked along with finely chopped Onions/Shallots, Green Chillies, Turmeric Powder, Red Chilli Powder and Salt, shallow fried in your choice of Vegetable Oil until crisp at the edges, soft, fluffy and moist Omelette with a fiery note of spiciness from Chillies and served with a hearty sprinkle of Pepper Powder. I usually add some Mayonnaise/Milk while whisking the Eggs, which would help you get soft, fluffy and moist Karandi Muttai. This is a simple and quick fix recipe.
     Simply combine this Classic Karandi Muttai/ Omelette in a Ladle with Bread along with Tomato Ketchup or Sweet Chilli Sauce. These spicy Karandi Muttai are also good to be served along with Rice & a curry of your choice.  It can also be served along with Idli, Dosa, Paniyaram etc., It is a popular street food served in Kaiyendhi Bhavans. Kaiyendhi Bhavans are nothing but a temporary roadside shop which pops up during late evenings, mostly set up in a pull cart. Every Kaiyendhi Bhavan has their own specialities and they mostly serve regional delicacies along with quick fix local version of fast food.    
     My husband is a big fan of this Karandi Muttai, that he says his friend's aunt makes this.  I had been trying this with various Ladles for perfection until I bought a non-stick tempering ladle for the purpose.  You can use any seasoned ladle for cooking this Karandi Muttai.  Season the Eggs with your preferred spices & herbs and cook to suit your perfection.  Some like slightly soft centres in Karandi Muttai.  My husband has his own preference when it comes to Omelette/Karandi Muttai, he likes to spice it up with Red Chilli Powder and loves it to be served with a hearty sprinkle of Pepper Powder.

For more EGG RECIPES, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5-7 Minutes

For OMELETTE RECIPE, Click here...

HOW TO COOK KARANDI MUTTAI - OMELETTE IN A LADLE

KARANDI MUTTAI - OMELETTE IN A LADLE

INGREDIENTS :

For Karandi Muttai -Omelette in a ladle:

Eggs - 4 Nos.
Onion - 1 No.
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/4 Tspn
Pepper Powder - 1 Tspn
Mayonnaise/Milk - 1 Tspn(Optional)
Salt - To Taste

For Shallow Frying:

Vegetable Oil - 2-3 Tbspn

METHOD :

• Gently break the Eggs and whisk it lightly.
• Add finely chopped Onions, Green Chillies, Turmeric Powder, Red Chilli Powder & Salt to the Eggs.
• Add a teaspoon of Mayonnaise/Milk to the above and mix well(Optional).
• Whisk the Egg Mixture until fluffy.
• Heat the Oil in a ladle. Let the flame be at low.
• Pour in one-third of the egg mixture into the ladle. 
• Give a quick swirl making sure to distribute it evenly across the ladle. 
• Cook Karandi Muttai on a low-medium flame for a minute or two until it is cooked on one side.
• It would turn into light brown in colour and slightly crisp around the edges. 
• Can sprinkle some Pepper Powder at this stage.
• Gently flip the Karandi Muttai over and cook for another minute on a low-medium flame. 
• Once the Karandi Muttai is cooked, switch off the flame.
• Gently remove it from the ladle and serve it hot with a hearty sprinkle of Pepper Powder.
• Follow the suit with the rest of the Egg mixture.

NOTES:

• I have used a non-stick ladle which is a type mainly used for tempering(thalippu karandi) for making this Karandi Muttai.
• Can use a well-seasoned ladle for the purpose.
• Make sure the egg leaves out clean from the ladle once cooked, if the ladle is not well seasoned it can become a messy job.
• Add some Garam Masala/Mutton Masala if you prefer a flavourful Karandi Muttai.
• Adding Red Chilli Powder is purely optional.
• Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Karandi Muttai.
• Shallow fry the Karandi Muttai with any preferred vegetable oil.
• Can cook this Karandi Muttai with soft centres or cook until well set. 
• Cook Karandi Muttai on a low flame throughout.
• Serve Karandi Muttai hot, sprinkled with Pepper Powder if you prefer.

     Cekodok Pisang aka Fried Banana Ball is a popular Street Food Snack with a crispy outside, soft & fluffy inside.  It is also known as Kuih Kodok, Jemput-jemput Pisang, Cucur Pisang etc., locally. Cekodok Pisang is a type of traditional Malay snack that is commonly sold in street stalls along with Pisang Goreng, Cucur Udang, Vadais and fritters with Tapioca, Sweet Potatoes etc.,  If you have overripe Bananas then you can easily incorporate this snack within no time.  Just a few Bananas, All-purpose flour & Sugar is what you need for this recipe.  And there you go with a tasty Tea Time Snack complimenting the flavour of the overripe Bananas.
     When the Banana Tree in my backyard shoots up with a whole bunch of Bananas, I start thinking of new recipes to use it up.  Though I distribute most of the bunches to our friends, still some remain too ripe to be eaten.  So next time when you have overripe Bananas, try your hand with this Cekodok Pisang Recipe. The beauty lies in the simplicity of this traditional recipe. This is my daughter's recipe and so there goes the precise measurements(using a weighing scale).  She did this from scratch all by herself including the frying part which I usually don't allow her to.  Cooking with hot oil is still not allowed. The recipe turned out to be so perfect, and even the frying part was done perfectly that we got beautiful round-shaped Cekodok Pisang.
     The frying part as such is a bit tricky which has to be done carefully and with expertise, which gives the round, ball-shaped Cekodok Pisang from the gooey batter.  The batter is so soft that it is difficult to mould it into a round shape, so the frying part is where the Kuih gets the shape. So she used two Spoons = a Ladle and another one, a Spoon. Take about 2 Tbspns of Batter in the Ladle and this ladle has to be dunked(immersed totally) into the hot oil. Use the other spoon(preferably with a long handle) and gently remove the dough from the ladle and roll it out on all sides and carefully press it slightly to the surface of the wok, until it forms into a ball shape. Fry Cekodok Pisang on medium-low flame until it is fried into a dark-brown colour. 
     But while talking about this Cekodok Pisang I should say that it is more or less like Undan Pori/Sweet Bonda - a popular Tea Time Snack from God's Own Country Kerala. But what makes the difference is a slight variation in the ingredients used and the method of frying.  In Undan Pori they use Rice Flour & Coconut(grated or slices) along with other ingredients (some recipes of Cekodok Pisang uses Rice Flour in it) and the texture of the batter is easy enough to be rolled into a ball with hand.

For more SNACKS & SAVOURIES RECIPES, Click here...


Cuisine - Malaysian, Indonesian (Asian)
Course - Snack
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Leavening Time - 15 Minutes
Cooking Time - 20-30 Minutes
 

For more TEA TIME SNACKS, Click here...

HOW TO MAKE CEKODOK PISANG RECIPE - 

FRIED BANANA BALLS

 

INGREDIENTS:

For Cekodok Pisang/Fried Banana Balls:

Bananas - 350 Gms(5 Nos.- small sized)
All-Purpose Flour - 130 Gms
Sugar - 40 Gms
Baking Soda - 1/4 Tspn
Soda Bi Carbonate - 1/4 +1/8th Tspn
Salt - 1/8th Tspn

For Frying:

Oil

METHOD:

For the Batter:

• Mash the Bananas with a Potato masher or a fork until smooth(there should be no lumps).
• Mix all the other ingredients mentioned under for 'Cekodok Pisang" to the mashed Bananas.
• Mix it thoroughly until well combined.
• Rest the batter for 10-15 Minutes. 

Frying Cekodok Pisang:

• Heat Oil in a wok on a high flame, let the oil smoke off.
• Lower the heat to Medium.
• Take about 2 Tbspns of Batter in the ladle.
• Carefully dunk/immerse the ladle with the batter into the hot oil.
• Now with the other Spoon gently scoop out the batter from the ladle.  
• Carefully roll it out on all sides and press it slightly to the surface of the wok, until it forms into a Ball shape.
• Shaping the Banana Balls has to be done in quick movements in hot oil.
• Care should be taken while handling the batter in hot oil.
• Fry Cekodok Pisang on medium-low flame until it is fried into a dark-brown colour.
• Follow the suit for rest of the Batter.
• Remove the fried Cekodok Pisang from Oil and line it up on Paper towels.
• Serve Cekodok Pisang/Fried Banana Balls as a tea time snack with your preferred beverage.

NOTES:

• I have used 5 Nos.of Pisang Emas which weighed 350 Gms in this recipe.  
• Some Bananas are sweeter, adjust the sweetness accordingly.
• But Sugar plays a major role in Caramelizing the bananas & giving a dark brown colour to the snack.
• You can use any type of Bananas for this recipe.  Traditionally Cekodok Pisang is prepared with Pisang Raja or Pisang Emas(mas).
• 2 Tbspsns of Batter yields a Lime-sized Ball.
• This size is apt while cooking small batches where you don't need to use more oil to fry this Cekodok Pisang.
• And fry this on a medium heat which would yield you a crispy outer with soft & fluffy interior.
• Adding Baking Soda & Soda-bi-carbonate plays a major roll in getting fluffed up & Crispy Fried Banana Balls.
  

STRAWBERRY

     If there is one fruit quite popular around the world, then it should be Strawberry. It is one of the 10 popular fruits around the world.  The heart-shaped silhouette of this fruit makes it popular in the world of Love.  Strawberries found its origin in Europe in the 18th Century - a hybrid created from two types of wild Strawberry species.
     Strawberries are bright red, juicy, and sweet. They are an excellent source of Vitamin C and Manganese, Folate and Potassium. Strawberries are rich in Antioxidants which is believed to benefit heart health and control blood sugar levels. Usually, Strawberries are consumed Raw and Fresh, these berries can also be used in a variety of Jams, Jellies, Puddings and Desserts. And can also be converted into wonderful Smoothies & Milkshakes. Strawberry flavour is one of the most popular flavour next to Vanilla & Chocolate around the world.

STRAWBERRY - NUTRITIONAL FACTS

     Strawberries mainly consist of Water and have low Carbohydrate & Fat content.  Most of the Carbohydrate comes from the natural Sugars in the fruit - Glucose, Fructose and Sucrose. But they also contain a decent amount of dietary fibre. Strawberries have a relatively low Glycemic Index (GI) score of 40. It is also loaded with Vitamins & Minerals like

• Vitamin C - Strawberries are an excellent source of Vitamin C, an Antioxidant necessary for immune and skin health.
• Folate (Vitamin B9) - Folate, one of the B Vitamins is essential for normal tissue growth and cell function. This proves beneficial for pregnant women and older adults.
• Manganese - Strawberries are an excellent source of Manganese an element which is important for many processes in our body.
• Potassium - This mineral helps in regulating Blood Pressure.
• Strawberries also contain Iron, Copper, Magnesium, Phosphorus, Vitamin B6, K & E to a lesser extent.

HEALTH BENEFITS OF STRAWBERRIES

STRAWBERRY

     The heart-shaped silhouette of the strawberry gives out the clue that this fruit is naturally good for your health. These Red coloured little hearts obviously have compounds & minerals which can protect your Heart, increase HDL (good) Cholesterol, lower Blood Pressure, and guard against Cancer. Eating strawberries is associated with a reduced risk of many chronic diseases

HEALTHY HEART

Strawberry consumption is believed to lower the risk of heart-related diseases. Strawberries may improve HDL (good) Cholesterol, lower Blood pressure, and increase Blood Platelets functions.
Strawberries may also

• Reduce Inflammation
• Decrease Oxidative stress
• Improve your Blood Lipid Profile.
• Reduce the harmful Oxidation of LDL(Bad Cholesterol)
• Improve Cardio-vascular function

PREVENTS STROKE

     The antioxidants Quercetin, Kaempferol, and Anthocyanin present in Strawberries are believed to reduce the risk of Stroke.

BLOOD SUGAR

     When Carbohydrates are digested it is broken down to simple sugars and released into the bloodstream and starts secreting Insulin, which is used to fuel the energy. Strawberries help to slow down Glucose digestion and reduces the increase of Glucose & Insulin in the Blood. Strawberries may be useful for preventing metabolic syndrome and type 2 diabetes.

PREVENTS CANCER

CONSTIPATION

     Eating foods that are high in water content and fibre can help hydrate the body and maintain regular bowel movements. Strawberries mainly consist of Water & are rich in Fibre.  Fibre is essential for minimizing constipation and adding bulk to the stool.

DISCLAIMER:

STRAWBERRY PUDDING

    When you have a whole batch of Strawberries, what would you do?  Try your hand with your favourite recipes?  I ended up making Milk Shakes, Puddings and my daughter added them in Cakes. During our visit of Cameroon Highlands, my daughter satiated her cravings for Strawberries to the utmost that she recently told me she literally overcame with her craze for Strawberries. When we saw the markets flooded with Strawberries we bought boxes & boxes impulsively only to wonder what to do with them, once we finished eating fresh fruits. I stored them in the freezer and it lasted for several months.
      Fresh Strawberries added an all-natural flavour into the dishes it was added into giving a naturally pink hue making the dishes adorable.  My son is recently in love with Pink coloured food and I saved few Strawberries until he was home to make these Strawberry Puddings. This is an Old-fashioned Strawberry Pudding made with Fresh Cream, Milk, Gelatin and Fresh Strawberries.  This is a perfect dessert as it is rich, creamy and delicious with all-natural flavours from fresh Strawberries.
     If you’re used to buying the instant pudding mixes and then you should try this homemade Strawberry Pudding recipe. I am sure you won’t go back to those packets ever again! Quick & Easy recipe with simple ingredients, which most of us would have in our pantry.
     Strawberry Pudding makes a rich, cool Strawberry-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal.   This is a simple Dessert recipe which can be incorporated into your Party menu within no time.  Also, this Strawberry Pudding isn't overly Sweet. Garnish the Strawberry Pudding with Strawberries or thin Strawberry Slices. For an extravagant and rich dessert, serve this simple Strawberry Pudding with Whipped Cream.  This Strawberry Pudding is a wonderful Dessert, rich, creamy, smooth with a nice Strawberry flavour.

Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours

HOW TO MAKE STRAWBERRY PUDDING

STRAWBERRY PUDDING

INGREDIENTS :

Strawberry Puree - 1/2 Cup(of 10-12 Strawberries)
Fresh Cream/Whipping Cream - 3/4 Cup
Full Cream Milk - 11/4 Cups
Water - 1/2 Cup
Gelatin- 1 Tspn
Sugar - 1/2 Cup
Corn Flour - 3 Tbspn

For Garnishing:

Fresh Strawberry/Strawberry Slices - Few

STRAWBERRY PUDDING

METHOD:

• Hull the Strawberries and cut them into small pieces.
• Puree the Strawberries.
• Strain through a sieve, if you need to remove the seeds. (Optional)
• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
• Pour Fresh Cream/Whipping Cream in a wide bowl and boil it on a low flame stirring continuously for a few minutes.
• Add Sugar to the above and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Pour in the pureed Strawberry to the above mixture and mix well until well combined. 
• Switch on the flame and cook the Strawberry Pudding on a low flame stirring continuously for few more minutes. 
• Can add few small pieces of Strawberry to the pudding and switch off the flame.
• Allow the Strawberry Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Strawberry Pudding for about 4-5 Hours or until you serve the dish.
• Serve the Strawberry Pudding chilled.
• Garnish it with Fresh Strawberry or few Slices of Strawberry.
• If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate.
  
  
  
  

  STRAWBERRY PUDDING

NOTES :

• The trick for smooth & silky-textured Strawberry Pudding is to simply stir, stir & stir! 
• If you leave it unattended while cooking, you will end up with a lumpy mess, so the most important point to remember is, don’t forget to stir!
• I have used Full Cream Milk and Fresh Cream in this recipe.
• Can substitute Fresh Cream with Coconut Cream & Thick Coconut Milk for a dairy-free Strawberry Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/2 Cup of Sugar in this recipe, adjust to suit your taste preference.
• Can substitute Sugar with Honey.
• Good quality Strawberries have a sweetness of its own. So adjust the sweetness accordingly.
• Can use Vanilla Extract/Strawberry Extract to flavour the dessert.
• I have not added any extra flavourings, additives or artificial food colours in this recipe.
• If you like tiny bits of Strawberry pieces in the Pudding can add about 1/4 Cup of Strawberry cut into small pieces.
• Can also Serve the Strawberry Pudding topped with Whipped Cream.

STRAWBERRY MILKSHAKE

     Love is in the air and February comes along with it proclaiming the arrival of Valentine's Day.  Loads of Red Roses, Chocolates, Red Wine/Champagne and Strawberries.  I am not sure how these things got synonymous to Valentine's Day.  But in many countries, Food & Love are strongly entwined, and this celebration is no excuse for the same. Valentine’s Day is also a great time for making a variety of treats getting particularly fond of Strawberry & Chocolates.
     This is an amazing Strawberry Milkshake Recipes that would be a perfect treat to your loved ones this Valentine’s Day! A Dessert masqueraded into a simple Milkshake. This is a wonderful Strawberry Milkshake. Nothing fancy, nothing difficult and nothing of a gourmet kind. This Strawberry Milkshake tastes like pure Strawberry, with a natural taste not too sweet & not too milky. This Milkshake is loaded with Strawberries and Strawberry Ice Cream to give a creamy, thick & pink coloured treat for this Valentine's Day.
     I love to have a good Strawberry Milkshake and when it tastes all-natural it is extremely tasty & satiating to the senses.  But I feel that fast-food milkshakes are artificially flavoured and dyed-pink, which is extremely disappointing to the taste buds. And when it comes to certain dishes I never get it ill-conceived with the idea of making it any healthier which can surely be deceiving.  So for an occasional indulgence, get it real and tasty.
     Good quality & naturally flavoured Strawberry Ice cream gives an extremely tasty Strawberry Milkshake. And for the Berries, get them ripe, fresh and make sure they are sweet.  Happy slurping Strawberry Milkshake and a Happy Valentine's Day.



Recipe Type - Smoothie, Milkshake
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes

For more JUICES, DRINKS & SMOOTHIES, Click here...

 

HOW TO MAKE STRAWBERRY MILKSHAKE

STRAWBERRY MILKSHAKE

INGREDIENTS:

For Strawberry Milkshake:

Strawberries - 2 Cups
Sugar - 2 Tablespoons 
Milk - 1 Cups
Strawberry Ice Cream - 1 Cup

Serving Suggestion:

Strawberry Ice Cream - Few Scoops
Fresh Strawberries - a Few

METHOD:

• Hull the Strawberries and cut them into slices.
• Sprinkle some Sugar and leave it in the Freezer for about an hour.
• Alternatively can freeze the whole Strawberries and use them.
• When the Strawberries have frozen, add them into the blender along with the oozed out juices.
• Pour in 1/2 a Cup of Milk and blend until smooth.
• Add in the remaining Milk and the Strawberry Ice Cream and blend again for a few minutes until well combined.
• Pour it out into serving glasses, top it up with a scoop of Strawberry Ice cream.
• Serve Strawberry Milkshake chilled garnished with a Strawberry.

NOTES:

• Use ripe, fresh & sweet tasting Strawberries.
• Freezing the fruit yields a thick & creamy Strawberry Milkshake.
• Use a good quality naturally flavoured Strawberry Ice Cream.
• The sweetness from the Ice cream is more than enough to sweeten the Milkshake.  So adding Sugar is truly optional.

STIR-FRIED LONG BEANS WITH EGG

     Stir-fried Long Beans with Egg is a quick-fix recipe with minimal ingredients.  This is a common stir-fry recipe prepared with Garlic & Light Soy Sauce and can be cooked with various vegetables using the same method.  The addition of Eggs along with the Vegetable makes this stir-fry extra special.  When perfectly cooked Long Beans taste Sweet & Crunchy.  This is a simple traditional Chinese style home-cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia.
     More or less I get acquainted with these dishes when I dine out & always make sure to try the recipe sooner or later at home.  When the ingredients become predictable, the job gets easier.  It’s all about having a different culture’s cuisine as often as possible. And my daughter getting easy with her choosy Vegetable eating mood when I cook in such a manner makes me cook such stir-fries as often as possible. 
     Spice is definitely something I do not hold back on, as my husband is a person who calibrates a dish with its spiciness.  At least a mild note of spiciness would be appreciated in such dishes and this Long Bean Stir-fry is no excuse.  In this Stir-fry recipe, I have cooked Long Beans & eggs along with Garlic in Light Soy Sauce with a mild note of Spiciness from Bird's eye Chilli.  For a mildly sweet note can add a dash of ABC Sauce(Kicap Manis) too, but it makes the dish slightly darker.  I usually cook Long Beans on a high flame for few minutes until they turn Crunchy & Tender.
    

For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese(Southeast Asian)
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

HOW TO COOK STIR-FRIED LONG BEANS WITH EGG

STIR-FRIED LONG BEANS WITH EGG

INGREDIENTS :

Long Beans - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Eggs - 3 Nos.
Turmeric Powder - 1/8 Tspn
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Oil - 2 Tbspn.

METHOD:

• Clean, snap-off the ends, wash and cut the Long Beans into 4-5 Cm Long Pieces.
• Allow it to drain in a Colander.
• Heat Oil in a pan over a high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add the Long Beans along with a dash of Salt & a pinch of Sugar, give a quick stir.
• Cook this on a high flame for a minute.
• Meanwhile, Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
• Push the Long Beans to one side of the pan.
• Pour the beaten Egg into the Pan & Scramble it on a medium flame until cooked.
• Now mix both the Long Beans and the scrambled Eggs.
• Season it up with Light Soy Sauce and give a quick stir.
• Immediately switch off the flame.
• Serve Stir-fried Long Beans with Eggs hot with steam cooked White Rice/Jasmine Rice.

NOTES:

• Cook the Long Beans over a high flame for a brief period.
• Cooking on a high flame yields crunchy and sweet-tasting Long Beans. 
  
• Long Beans should not be overcooked or turn soggy.
• Pushing off the cooked Long Beans to one side of the pan and then pour the Eggs & scramble it up.
• This way the eggs can be scrambled well until cooked and doesn't get coated to the Long Beans.
• If you pour the eggs over to the Long Beans, it gets coated to the Beans and doesn't get cooked well, which may result in an eggy smelling stir fry.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

      Rendang is a Malaysian Classic, universally loved by the locals, which originated from the ethnic group of Minangkabau people of Indonesia.  Rendang is normally served during special occasions, festivals and ceremonies in Indonesia and Malaysia.  Traditionally Rendang is slow-cooked on a stovetop along with local spices and herbs like Fresh Turmeric Root, Galangal, Kaffir Lime Leaves, Lemon Grass, Turmeric Leaves & Bay Leaves add a wonderful aroma to the dish and the Curry is richly laced with Coconut Milk and Kerisik which adds texture and richness to Rendang.
     The complexity of Spices and the slow cooking process is what makes a Rendang unique.  The taste and aroma of this Chicken Rendang with rich flavour laced with the creaminess of Coconut Milk & Kerisik makes this Traditional Rendang Ayam a rich and exquisite dish.  The method of preparation, the spices used and the slow cooking is a traditionally followed preservation method which helps to store this dish for a long time. Slow cooking yields soft & succulent Chicken Pieces well-coated with Rendang paste and yields a soft & silky-textured Chicken Rendang.  The same recipe can be prepared with Beef and Lamb too.
     Chicken Rendang - With the complexity of ingredients and time-consuming process, the dish proves uniquely exquisite by catering a tasty and richly flavoured Curry. Least to mention the aroma of the Rendang which lingers around. My kitchen was emanating a wonderful aroma of the Curry that I felt rewarded of the time & effort I rendered in making Chicken Rendang.
     Chicken Rendang goes well with Roti Jala, Roti, Nasi Biriyani, Nasi Kuning or any other rice dish of your choice. Rendang is a versatile dish which can be served with traditional dishes like Saffron Rice, Ketupat or Lemang.

For a detailed Recipe on How to Cook BEEF RENDANG, Click here...

Cuisine - Malaysia, Indonesia (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour


For more Recipes from MALAYSIAN CUISINE, Click here...

 

HOW TO MAKE TRADITIONAL CHICKEN RENDANG -

 MALAYSIAN RENDANG AYAM

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

 

INGREDIENTS:

For Chicken Rendang:

Chicken - 500 Grams
Coconut Milk - 1 1/2 Cup
Kerisik - 2 Tablespoons
Gula Melaka/Palm Sugar - 1 Tablespoon
Lemon Grass - 2 Stalks
Kaffir Lime Leaves - 3-4 Nos.
Salt - To Taste
Oil - 3 Tablespoons

Spices:

Cinnamon - 2 Sticks
Cloves - 5 Nos.
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Bay Leaf - 2 Leaves

For Rendang Paste:

Onions - 2 Nos.
Garlic - 5-6 Cloves.
Ginger 1" Piece - 2 Nos.
Galangal 1" Piece - 2 Nos.
Fresh Turmeric Root 1" Piece - 1 No.
Red Chillies - 3 Nos.
Dry Red Chillies - 10 -12 Nos.
Buah Keras/Candlenuts - 3-4 Nuts.
Coriander Powder - 1 Tablespoon
Fennel Seeds - 1 Teaspoon
Cumin Seeds - 1 Teaspoon

To Garnish:

Turmeric Leaves - 1 Leaf
Kaffir Lime Leaves - 2 Nos.

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Chicken into medium-sized pieces.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add the Chicken Pieces to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Chicken pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Chicken pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender. How to make Coconut Milk, Click here...
• Add the *Kerisik & Palm Sugar to the Chicken Rendang and cook for another few minutes.
• Cook until all the Coconut Milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Chicken Rendang and mix well.
• Serve Chicken Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Chicken Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.
• Chicken Rendang is traditionally served with Ketupat, Lemang or Saffron Rice. 
• Or simply pair it up with Jasmine Rice/White Rice/Basmati Rice.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

 

NOTES:

• Can cook the same recipe with Beef or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook this Chicken Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Chicken Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow-cooked Chicken Rendang yields soft & succulent chicken pieces with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk & Kerisik.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,

HOW TO COOK WHITE RICE/RAW RICE

      This post is all bout "How to perfectly cook White Rice/Raw Rice".  Raw Rice in literal terms doesn't mean Raw/Uncooked Rice. Once the Paddy is harvested, the inedible husk(outer cover) is removed(De-husking) from it and what you get is the BROWN RICE.  Once the process of dehusking is done, the rice goes through another process which is Polishing or removing the bran from the Brown Rice and what you get is the refined version of Rice - WHITE RICE/RAW RICE.

RAW RICE/WHITE RICE

In South India where Rice is a staple, we commonly use two types of Rice in daily cooking.

HOW TO COOK PERFECT WHITE RICE/RAW RICE

HOW TO COOK WHITE RICE/RAW RICE

FOR PERFECTLY COOKED WHITE RICE/RAW RICE :

• A good brand of Raw Rice will do half of the job.
• The secret of perfectly cooked Raw Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups Water for every 1 cup of Rice (1:11/2 Cups Rice: Water Ratio), if you like your rice “al dente.”  If you need a bowl of softer rice, add a bit more water. 
• Though it isn't necessary, I would prefer to rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
• Drain the water.

METHOD:

HOW TO COOK WHITE RICE/RAW RICE IN A SAUCEPAN

• Place the White Rice/Raw Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 Cup of Raw Rice, I use just over 13/4 cups of  Water).
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice in low flame for about 15-20 minutes.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

*Sometimes the rice is cooked with more water.  Once the rice is cooked the remaining water is drained from the Saucepan. This reduces the stickiness of the rice.

HOW TO COOK WHITE RICE/RAW RICE IN A RICE COOKER

(Rice Water Ratio 1: 11/4 Cups)

• Place 1 Cup of White Rice/Raw Rice in the rice cooker
• Add 11/4 Cup of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.
  

 

HOW TO COOK WHITE RICE/RAW RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 11/2 Cups)

• Place 1 Cup of White Rice/Raw Rice in a bowl.
• Add 11/2 Cups of Water.
• Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for a Whistle.
• Then lower the flame and cook for 2 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for a few minutes.
• Fluff up the White Rice/ Raw Rice with a fork or a chopstick before serving.

 

HOW TO COOK WHITE RICE/RAW RICE IN A MICROWAVE OVEN

(Rice Water Ratio 1: 11/3 Cups)

• Place 1 Cup of White Rice/Raw Rice in a Microwave safe Bowl with cover.
• Add 11/3 Cups of Boiling Water.
• Cover the bowl and cook on Micropower High for 10-12 minutes.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

 

HOW TO COOK WHITE RICE/RAW RICE IN A STEAMER

(Rice Water Ratio 1: 1 Cups)

     White Rice/Raw Rice tastes best steamed. Steam cooking fluffs up the rice and retains the fullness of its natural texture.  And the most important factor they are gluten-free.  Any type of steamers do the trick brilliantly, maybe the traditional bamboo steamers, Stainless Steel/ Aluminium steamers, or Electronic Steamers. In each of these devices, hot, moist steam completely surrounds the grains of rice inside, cooking them perfectly.

• Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
• Pour about an inch of water into the pot or a steamer. 
• Place 1 Cup of White Rice/Raw Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
• Pour 1 Cup of Water to the Rice.
• Cover the pot or steamer, and bring the water in the steamer to a boil in high flame. 
• As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat.
• When the timer goes off, switch off the flames and take the pot off the heat.
• Use tongs or a hot pad to remove the hot bowl from the pot.
• Leave it aside for a few minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN AN ELECTRONIC STEAMER

(Rice Water Ratio 1: 1 Cups)

• If using an electric steamer, fill the steamer's water reservoir to the "max" line.
• Place 1 cup of White Rice/Raw Rice and 1 Cup of Water in a bowl.
• If your steamer has multi-level,  place the rice bowl at the lowest level.
• Cover the rice bowl.
• Turn on the steamer and set the timing for 20-25 minutes.
• Once it's cooked remove the rice bowl from the steamer and allow it to cool down for a few minutes.
• Fluff up the White Rice/Raw Rice before serving.

 

NOTES :

• The amount of water needed can vary depending on the type of White Rice/Raw Rice. The new crop needs less water compared to the old rice.
• Cooking Raw Rice in a rice cooker is equally tricky & easy. If you get the knack of it then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfectly cooked Raw Rice.  Few trial and errors don't matter.
• I get perfectly cooked White Rice/Raw Rice at 1:11/4 ratio in Rice cooker.
• Use your preferred method to cook White Rice/Raw Rice.
• Cold or @room temperature Raw Rice suits well for making Fried Rice & Variety Rice dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, etc.,
• While making Curd/Thayir Sadham mash the cooked Raw Rice when it is warm and then prepare Curd Rice.
• I haven't yet tried the traditional bamboo steamers for steam cooking Raw Rice/Jasmine Rice.  
• If you do not have a steamer, a large wok or a pan with a lid will do the job.
• Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.