Zesty South Indian Kitchen logo
menu icon
search icon

Good Palm oil in food

Good Palm oil in food

· 2 Comments

This blog post is sponsored by the Roundtable on Sustainable Palm Oil. Although this post is sponsored, all opinions are my own.

While growing up in India, my mom used to cook with palm oil for frying goodies. So palm oil has a little history attached to me too. Palm oil in food  is used as cooking oil and is extremely tolerant to high temperatures. It is used as industrial frying fat and is also well suited for processing noodles, potato chips, French fries, doughnuts and other snacks.

Do you know about 50% of supermarket goods for sale contain palm oil; from margarine and chocolate, pizza, to donuts and cookies, to even household items like lipstick, shampoo and soap. Also70% of the world’s cosmetics and household detergents contain raw materials derived from palm oil. Globally, 13.47 million tonnes of palm oil is consumed but just 21% of it is certified as being from sustainable sources.

RSPO campaign believes that achieving 100% certified sustainable palm oil (CSPO) in Europe is not only a realistic ambition but a vital one too. The production of ‘bad’ palm oil is rapidly destroying virgin rain forests and ecosystems and causing air pollution to rise and putting many species at risk of extinction. If grown sustainably, ‘good’ palm oil can benefit local communities with fair working conditions and help protect valuable species and forests.

There is an  exciting news a global campaign is launched  which highlights the many consumer goods that contain palm oil and that everyone can make a choice between ‘good’ and ‘bad’ palm oil. So next time when you shop, look out for the RSPO symbol on products, reassurance it only contains RSPO-certified sustainable palm oil. See examples of products with the RSPO symbol here: http://www.rspo.org/trademark/trademark-products-gallery . To find out more about RSPO visit: www.rspo.org/about . That way we can say yes to good palm oil and no to bad palm oil. In the end we want to preserve our nature too so that coming generation can also enjoy its fruits

Good and bad (no copy)

How to roast strawberries and beets

· 2 Comments

How to roast juicy strawberries and beets for delicious dishes Yesterday was marathon cooking day, because after a week of rain and cloudy days, I got a sunny day. Next few days are also cloudy and rainy, that is good for grass and plants which I planted in the backyard and the vegetable garden which also will be happy, but not me. As I need to make few recipes which require roasted strawberries and beets I decide to start roasting them in the morning. In between making pizza dough, I decided to write about how to roast strawberries and beets.
Roasting strawberries will make them brings out the fruit’s natural acidity, making them taste like they’ve been soaked with lemon juice. They are sweet, warm and caramelized and still have some tanginess in background. They are amazing straight out of the oven; they are also good in fridge after storing; only problem is a decrease in color.
For roasting strawberries simply throw them into the oven with little sugar and vanilla extract that is optional, I just added you can skip it if you don’t want.


My hubby eats raw beets; I am okay if it is used in juice. I like them when they get cooked, which increase their natural sweetens. Beets makes really good cake, I tried earlier with grated beets. That is delicious. Here is the recipe. This time I need to make roasted beet hummus. So decide to roast them. I was in doubtful mind whether I need to peel the skin before roasting. After checking few recipes I decide to skip that and roasted whole beets with skin. After roasting the skin of beets comes out in single touch. You don’t need to peel the beets before baking. Also they are knife tender when it comes out of the oven. The beet is now ready for all kind of dishes, just puree them you can make amazing dish.


Next time when you want to try something different try this roasted strawberries and beets. You will like it.

Print
How to roast strawberries and beets

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 beets and 11 strawbeeries

How to roast strawberries and beets

Here is simple way to make roasted strawberries and beets

Ingredients

    For roasted strawberries
  • 11 strawberries hulled, washed, cut it into two pieces
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract (optional)
    • For roasted beets
  • 1 medium beet
  • 1 teaspoon olive oil

Instructions

    For roasted strawberries
  1. Preheat oven to 350F line the baking sheet with parchment paper,
  2. Place the strawberries separately
  3. and sprinkle sugar and vanilla extract
  4. Then mix well and again spread them separately
  5. and place it in the oven for about 30 minutes until it juices starts of comes out and strawberries get roasted well.
    6. For roasted beets
  6. Preheat the oven to 375F.
  7. Wash and dry beets with skin and coat with olive oil and wrap tightly with aluminum foil
  8. Roast them for about 45-50 minutes until them soft to touch and fork tender.
  9. Once roasted let it allow cooling for 10 minutes and just peeling the skin.
  10. Your roasted beets is ready

Antioxidant Rich Goji berry Banana smoothie

· 11 Comments

This shop has been compensated by CollectiveBias, Inc. on behalf of its advertiser, ZonePerfect. #SnackandRally #CollectiveBiasAs a busy mom of two little kids, my mornings are always crazy between getting my daughter ready for school and little guy’s morning routine. Same in the evening, and I need some energy boosting. I found that ZonePerfect® Nutritional Bars are perfect snack. I am a smoothie person who likes to make my own smoothie blends. Yes in the beginning I tried various fruit and veggie combo. Now days, I am in the experimental mood and always try to add some new ingredients to make smoothie. I tried flax seeds, chia seeds and hemp seeds so next in my list are antioxidant rich Goji berry. I decided to try a banana smoothie with dried Goji berry .Goji berries has slight bitter taste, that will compensate if you take a ZonePerfect® Nutritional Bars along with it then it is easy treat with the protein you need.


Goji berries have amazing antioxidant properties, and it is a fruit of Chinese Lycium barbarum plant, which is used in Chinese medicine, and is supposed to increase general health. They have also been referred to Chinese wolfberries and Tibetan goji. It helps to protect from UV radiation, improves eye health and also helps to prevent cancer because of rich antioxidant abilities. Read more from here.


Goji berries can be eaten raw or you can soak them in hot water before eating. You can add goji berries to trail mixes, smoothies or as a garnish on cereals, salads or yogurts. Basically, goji berries can be baked, cooked, steamed, and processed in any way after they are washed. I prefer adding in a smoothie.


If you are making this smoothie then it will be good idea to have ZonePerfect® Nutritional Bars on the side. The snack that makes you feels good about yourself. You can grab them from your local Walmart store. There are few varieties of ZonePerfect® Nutritional Bars Chocolate Chip Cookie Dough, Chocolate Peanut Butter, Fudge Graham, and Cinnamon Roll. Choose according to your taste buds.

As I love cinnamon rolls and chocolate peanut butter, I bought that two, both have high quality taste and also are devoid of any High Fructose Corn syrup which is more important to me.


So why wait, grab a blender and add banana, goji berries and almond milk and make delicious smoothie and grab your favorite ZonePerfect® Nutritional Bars, it is rewarding after a stressful day.
Do you want try ZonePerfect® Nutritional Bars. Look for special offer in your local Walmart: Buy 2 boxes of ZonePerfect® and save up to $4.

Print
Antioxidant Rich Goji berry and Banana smoothie

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1

Antioxidant Rich Goji berry and Banana smoothie

Antioxidant rich Goji berry banana smoothie is good for you any time of the day.

Ingredients

  • 1 banana ( Use fresh or frozen)
  • 1 cup almond milk (I used unsweetened if you want use sweetened)
  • 1 tablespoon Goji berries (washed and soaked in hot water for 20 minutes)
  • 1 tablespoon flax seed meal
  • Ice
  • Sweetener (Optional, if you want use your favorite one)

Instructions

  1. In a blender add banana,
  2. Goji berries, flax seeds meal and almond mil; cover and blend until creamy
  3. then add ice and blend once again.
  4. Serve immediately. Enjoy.

Mango Strawberry Pops

· 10 Comments

Delicious mango and strawberry pops with fresh fruits, perfect treat for kids during this summer. Ice pops are a favorite of my two kids, and whenever I buy strawberry or mango my kids will ask for popsicles. I have tried other popsicles too but they are not that fond of it. They like only two, if it has mango or strawberry they are in. Mostly it is an after school snack for my little girl. She will open the refrigerator door brings the popsicles out and ask me to remove from the mold. My little guy also joins the game. He too wants one. I made this Mango strawberry pops last week as I needed to finish some mango.


When I was young we used to get ice pops which is usually sold by a guy on a bicycle, he used to ring his bell and we kids used to run to his bicycle and he will sell the ice pops. He had only few varieties, one with milk and white one other a colored one. My mom did not like it and would always remind me that it is not hygienic, but when you are a kid and want only sugar treats who cares?


As a mom I am worried about high fructose corn syrup so would always watch the labels while buying. Still some time I can’t help as they want soft drinks. So I decide they are only going to get homemade ice pops. I made strawberry ice pops inspired from the book Paletas by Fany Gerson I changed the step instead of heating the strawberries before blending, I did after pureeing them.


Mango pops recipe is basically mango lassi recipe with cardamom that is why you can see speckles in the mango pops, if you don’t like that skip it. But I think by skipping you are losing an amazing flavor.


When you are making Mango strawberry pops, first add mango mixtures and freeze them for about an hour, then add strawberry puree. That way it won’t get mixed. If you have time you can make different layered ice pops. My kids where so excited so I gone for only simple one. My hubby liked mango pops a lot and then strawberry while kids are vice versa.
Here comes the recipe.

Print
Mango Strawberry Pops

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 7 hours, 15 minutes

Yield: 10

Delicious mango and strawberry pops with fresh fruits. It is colorful and delicious at same time. Kids will love it.

Ingredients

  • !For Strawberry pops
  • 4 cups fresh strawberries hulled and cut into quarters
  • ½ to ¾ cup sugar, depending on the sweetness of the berries and of your sweet tooth
  • ½ cup water
  • Juice of half lemon
    • Mango pops
  • 3 mangos
  • ¼ cup milk
  • ¼ cup homemade yogurt
  • 5 cardamom pods
  • 2 teaspoon sugar (optional, if mango is sweet you don’t need to add it)
    • Mango Strawberry Pops
  • ½ cup Mango puree
  • ⅓ cup strawberry puree

Instructions

  1. Combine the strawberries and sugar in a bowl; until strawberries start to release their juices, it takes about 20 to 30 minutes.
  2. Transfer the sugary strawberries lemon juice, and water into a food processor or blender and puree until it is fine constituency. You can puree them according your taste whether it is smooth, chunky or somewhat chunky, I like it smooth.
  3. Transfer the entire content into a saucepan and place over medium heat. Simmer until it starts bubbles in top, about 5 minutes. Let cool to room temperature.
  4. Divide the mixture among the molds, snap on the lid insert the sticks and freeze until solid, about 5 hours. You also allow the mixture to freeze to set about 1 ½ to 2 hours and then insert the sticks and freeze completely to 4 – 5hours.
    5. For Mango pops
  5. Peel the mango and add mango and other ingredients into the blender or food processor and puree them until fine consistency
  6. Transfer the mixture to molds and freeze them until it is solid.
    7. For making Mango Strawberry pops.
  7. First fill half of the mold with mango puree and allow to freeze for about 1 -1 ½ hours and then add strawberry mixture and freeze once again until it sets. If you have time you can make layers.
  8. Enjoy

Pazhamanga perukku/ ripe mango chutney

· 12 Comments

Delicious sweet and spicy ripe mango chutney goes well rice.

Near my house there is a Wal-Mart open for business yesterday, I haven’t been there yet but definitely will go by this weekend. I like to shop alone in Wal-Mart because with hubby he will always hurry up, I don’t know why; but he doesn’t like to shop at Indian store and the next is Wal-mart.  I have some mangoes in hand about 15 which I bought from Sam’s club. Now I am on a spree making mango recipes and I have tried about five recipes with them. First one was Mango banana oatmeal smoothie and second is this Pazhamanga Perukku/ Ripe mango chutney

Third one I tried was to make a mango lather; it was a failure as it turned out very thin. Need to modify that. Then I have tried Mango popsicles and Hand pies. I will blog those recipes soon. This Pazhamanga Perrukku/Ripe mango chutney is very easy to make, you don’t need to cook anything. But final dish taste similar to Mampazha pachadi/ Ripe mango curry. I had a vague memory of this dish that my grandma used to make. However it was never made by my mom, she only made mampazha pulissery and pachadi. I saw this recipe in an old Vanitha magazine; it was in mind for long time but never got a chance to make it. Since now I am in mango mania mood, I decided to try this dish.

I have seen this recipe with raw mango too. Getting raw mango here is not an easy task.  This Pazhamanga perrukku/ Ripe mango chutney is marriage between, sweet and spiciness from hot chili in the background of fresh coconut. You need fresh coconut to make this dish; I don’t think desiccated coconut will do the justice here. Also there is no addition of any yogurt in this ripe mango curry. If you are using raw ones you need to add little yogurt.

Just squeeze out everything from ripe mango and then add coconut spice mixture and followed by seasoning in hot oil that is it. Great for rice also served in our home town feast/Sadya. Give it try you will love it for sure.

Print
Pazhamanga perukku/ ripe mango chutney

Rating: 51

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 3 serving

Pazhamanga perukku/ ripe mango chutney

Delicious no cook curry made with ripe mango, spicy coconut mixture, goes well with rice.

Ingredients

  • 3 ripe mango (I used Ataulfo mango)
  • 1 tablespoon jaggery
  • ¼ teaspoon salt
  • ⅓ cup freshly grated coconut
  • 4 red chilies
  • ½ teaspoon mustard seeds
  • 1 tablespoon coconut oil
  • Curry leaves one sprig
  • 1tablespoon +½ cup water

Instructions

  1. Remove the skin of mangoes and squeeze them to get out all the flesh and juice as much as possible, don't discard the seed, let it be in the mixture and set aside
  2. To this add jaggery (melt jaggery with 1 tablespoon water and strain it for impurities) and salt to mango mixture and mix once again.
  3. Heat 1 teaspoon of oil in pan and add 4 red chilies and roast them and set aside.
  4. Add 2 fried red chilies, grated coconut and ¼ teaspoon mustard seed in a blender grind it into a course paste using ¼ cup water.
  5. Add this ground coconut paste into the mango jaggery mixtures and mix once again.
  6. Heat rest of oil in the pan and add rest of mustard seeds and when it starts popping add curry leaves and halved fried red chilies.
  7. To this add mango-coconut spice mixture and switch of the flame.
  8. Enjoy with a bowl of rice.

Mango banana oatmeal breakfast smoothie

· 11 Comments

Delicious naturally sweetened breakfast smoothie with mango and banana and oatmeal. Great smoothie on the go. Breakfast is the most complicated food I make. Usually I stay with a bowl of oatmeal or with two slices of whole wheat bread with touch of peanut butter. When I am in mood I make some smoothie which is special treat for me and I have tried several of them. Nowadays I can get fresh mango in the store and my daughter also like it a lot. So buy them every time. I bought 15 mangos during last week shopping trip and decided to make mango dishes with it. Here is the first one the Mango banana oatmeal breakfast smoothie.

While reading an article in Cooking light, I came to know few tips you need to remember while making a healthy smoothie, first one is to measure everything instead of dumping into the blender, second try with fruit instead of juice. If you want you can add Greek yogurt or coconut milk instead of milk. Add some extra protein in form of nut butters, flax seeds or tofu. I haven’t tried a smoothie recipe with tofu, may be next time I will try. If you are making smoothie with tofu then go for soft one.


For any delicious smoothie you don’t need to add any sugar but use fruits to make it sweeten naturally. Make sure not to drink too much that means you are defeating the purpose of healthy smoothie. To make it feeling full for a long time after having a smoothie add an avocado or oats as they are rich in fiber.
I didn’t add any ice in my smoothies, but if you want you can add only do it at the end otherwise your smoothie will be watery. This smoothie is really easy to put together, you need 1 banana and 2 ataulfo mango, milk, oatmeal and touch of cardamom. And topped it with fresh mango and toasted hemp seeds. This smoothie doesn’t have any added sugar only natural sweetness from mango and banana.

A 1-cup serving of chopped mango has just less than 25 grams of carbohydrates, which means a heaping ½-cup serving has right around 15 grams, according to the U.S. Department of Agriculture. By comparison, you’d get the same amount of carbohydrates from 2 tablespoons of raisins, 1 cup of fresh raspberries, half a large pear or one small banana, orange or apple. So if you are diabetic like my hubby use portion of fruit.

Print
Mango banana oatmeal breakfast smoothie

Rating: 51

Prep Time:

Cook Time:

Total Time: 5 minutes

Serving Size: 2

Mango banana oatmeal breakfast smoothie

Delicious filling naturally sweetened breakfast smoothie.

Ingredients

  • 2 Ataulfo mango peeled and chopped
  • 1 banana
  • 1 cup milk*
  • ¼ teaspoon cardamom( optional)
  • 2 tablespoon old fashioned oats
  • 2 tablespoon of chopped mango for topping
  • 1 tablespoon toasted salted hemp seeds
  • * you can use your favorite milk if you want diary free

Instructions

  1. In a blender,add peeled and chopped mango, banana,
  2. milk,
  3. oatmeal and cardamom.
  4. Enjoy top the smoothie with mango and toasted salted hemp seeds

Chocolate-Chocolate Chip Skillet Cookie

· 7 Comments

Delicious skillet cookies made with double chocolate,with crispy on sides and soft in the center.

When I was sitting bored in my kid’s pediatrician’s office, I flipped some magazine; one was Good Housekeeping and other Martha Stewart Living. While going through the book, I found an interesting recipe this chocolate-chocolate chip skillet cookies. I got hooked and wanted to try it, even though I am not a big fan of Martha and wrote down the recipe in my diary. 3 days later I tried it, it is delicious and as usual I did some of my changes.

I only have 8 inch cast iron pan, even though recipe mentioned for 10 inch pan, I used that. I can’t ask hubby to get another cast iron pan, as he is always asking whether I am using this or not. Secondly I reduced the chocolate chips, so that I can get a feel of the chocolate-chocolate chip skillet cookies. I liked this recipe because this has cocoa powder which I haven’t seen in most of other skillet cookies. Also the addition of brown sugar makes the cookies fudgy as they make baked cooked moist and soft compared to white sugar. My little guy is so excited to help that he started mixing the flour and asking me to take his picture in between.

My girl was ready to eat the cookie dough before baking. It was really hard to hold her back while taking the picture of the cookie.

After seeing baked cookie, my little one give me a class how to bake a chocolate chip cookies, he told me this one is so big.  This is not real chocolate chip cookies. Yes this one is deep dish cookies.

This skillet cookie is lightly crispy on the sides and soft on interior, closely related to brownie. Who can resist chocolate that too double chocolate treat. If you are not worried about calories add a scoop of vanilla ice cream on the slice while they are warm.

Here comes recipe

 

Print
Chocolate-Chocolate Chip Skillet Cookie

Rating: 51

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: One 8 inch

Chocolate-Chocolate Chip Skillet Cookie

Here is delicious chocolate chocolate chip cookies made in single pot.

Ingredients

  • 6 tablespoons unsalted butter, room temperature
  • ¾ cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons Dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees
  2. . In a large bowl, mix sugar and butter with a wooden spoon.
  3. Stir in egg and vanilla
  4. then flour, cocoa, baking soda, and salt. Stir in chips.
  5. Transfer batter to a 8-inch ovenproof nonstick skillet; smooth top.
  6. Bake until just set in center and pulling away from sides, 20 to 22 minutes. Let cool 10 minutes; loosen edges. Turn out onto a wire rack. Re invert onto a plate, slice, and serve.

Notes

This recipe is adapted from here

Pin it for later

r

Hotteok/Hodduk/Sweet Korean Fried Pancake

· 14 Comments

Here is the delicious Hotteok/Hodduk,sweet Korean fried pancake usually sell by Street vendors of South Korea. It is popular winter treat.


About Hotteok/Hodduk/Sweet Korean Fried Pancake

I made this Hotteok /Hodduk /Sweet Korean fried pancake while reviewing the book Korea town.

I used only recipe from the book with little modification, as shape shown in the book was not traditional one which we can get in the streets of South Korea.


Hotteok is a variety of filled Korean pancake, and is a popular street food of Korea. It is usually eaten during the winter season. I was looking for the recipe long time. I love street food, and I know you can’t sell and make a living unless you make tasty delicious dish.

A street vendor has to depend up on the repeat customers, and this is an easy recipe you need both all purpose flour and glutinous rice flour along with milk, yeast and little sugar.

I was amazed by the yeast amount in the recipe from the Korea town book. They use about 1 tablespoon of yeast for 1 ¼ cup flours. I believe that you need less yeast to make great bread or any yeasted goodies. Too much will cause a yeasty taste to bread.


How to make Hotteok/Hodduk/Sweet Korean Fried Pancake

Hotteok which I tried is most common one with sweet filling, sugar, brown sugar mix with cinnamon and walnuts and peanuts.

There is other version which is called Yachae (vegetable) Hotteok, which is filled with Korean glass noodles, vegetables such as onions; chives, and carrots, yachae hotteok has a mildly salty flavor that resembles a fried dumpling.

I think I will try next as hubby will like it. There are other version of Hotteok is there, may be one day I will visit South Korea and taste all these goodies from street vendors.

Instruction to make Hotteok/Hodduk/Sweet Korean Fried Pancake

Ingredients to make the pancake

All purpose flour, gluten free rice flour, yeast and salt

Dough made with milk . Ready for fermentation

After fermentation divide the dough into 8 ball and make sugar walnut filling

Slightly flatten the dough and fill with walnut sugar filling

Cook the Hotteok/Hodduk/Sweet Korean Fried Pancake

How can you resist fried bread filled with cinnamon sugar and nuts, you need to eat it while warm yes, hot ones taste best. Give it a try.


Print Recipe
5 from 20 votes

Hotteok/Hodduk/Sweet Korean Fried Pancake

Delicious sweet fried yeast pancake, you will fell in love with it for sure.
Prep Time2 hours
Cook Time5 minutes
Total Time2 hours 5 minutes
Course: Appetizer, Breakfast, Brunch, Snack
Cuisine: korean
Keyword: #pancakes
Servings: 8
Calories: 234kcal
Author: Swathi (Ambujom Saraswathy)

Equipment

Ingredients

For the dough

  • 1 ½ cup all purpose flour
  • ½ cup glutinous rice flour
  • 2 teaspoon yeast
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ¾ cup +2 tablespoon Milk

For the filling

  • ¼ cup walnuts
  • 2 tablespoon peanuts
  • ¼ cup brown sugar
  • ¼ cup sugar
  • ½ tablespoon ground cinnamon

Instructions

  • Combine all purpose flour, rice flour, yeast, granulated sugar, salt and add milk and knead it into soft dough.
  • Transfer the dough to well greased pan and set aside for doubling.
  • While the dough doubles in volume makes the filling. Rough chop the nuts and mix with brown sugar, sugar and cinnamon
  • Divide the dough into 8 pieces
  • and roll each into a ball then lightly flatten become pancake
  • and then add the filling on the center of each pancake, carefully seal them to form a new ball.
  • Gently pat the balls down to form the disk.
  • Heat the oil into a large frying pan and when it simmering hot, working in batches, place a few pancakes seam side down.
  • Fry for 1 minute then slightly press the top with spatula to press it into a small circle then cook
  • both sides until it is golden brown. Remove from the oil and drain it in kitchen towel.
  • Enjoy while it is warm.

Notes

This recipe is inspired from here
 

Nutrition

Calories: 234kcal | Carbohydrates: 43g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 121mg | Fiber: 2g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Homemade Spinach Tortilla Wrap and South West Black bean Hummus

· 9 Comments

Delicious Homemade spinach tortilla wrap made fresh spinach, whole wheat flour, oil and salt. With a filling of blackbean humus, caramelized onion, roasted bell pepper, lettuce and carrots. Wholesome on the go meal. 

 

 If you are looking for a simple and easy healthy filling me try this homemade spinach tortilla warp with black bean hummus.   Easy to put together only need to make spinach tortilla . Homemade version is not only delicious but also without any presevatives like storebought ones. 

 I don’t want to keep it for long so don’t need any preservative.  Then I decided to make spinach tortilla from scratch at home. I didn’t add any sugar in the recipe. Only used whole wheat flour, salt, fresh spinach, baking powder and olive oil; I know that traditional tortilla uses lard to make it. I don’t want to use it, then the choice was to use shortening, I read that butter flavored shortening works really best. I decide to go with olive oil. Since I am using fresh spinach I decide to blanch as blanching helps to clean the spinach and brighten the color. It also helps to stop the enzyme activity that causes it to eventually lose its flavor and crisp texture. Once I blanched spinach I made a puree with them. Then that puree is used to make dough let it sit for 30 minutes.

While the dough is resting I made Black bean Serrano pepper hummus using Bush’s new Hummus made easy product, trust me they are just amazing. Even 6 year old is willing to finish half of the bowl then it should delicious is it. Just mix Bush's Black beans  , Bush's hummus made easy  south west black beans,  Serrano pepper and hummus made easy, they have three products one is roasted red pepper, other one is south west black bean and classic.  You can get it under $2 dollar in your local Wal-Mart. Once you use it you are going to hook it sure.

 

 

You can use any filling of your choice I used Caramelize Onions, roasted red bell pepper, julienne carrots then lettuce and black bean hummus.  I added little roasted bell pepper Italian dressing into the lettuce to make it slightly tastier.

 

Then start making tortilla with this recipe you will get about seven 8 inch spinach tortilla.  Only problem I faced since I didn’t have tortilla maker my tortilla is not exactly round as wanted. Even when I make chapathi/roti  it doesn’t turned out round, still better than my earlier attempt, earlier it was like the continents of the world.

 

Once you made spinach tortilla  place south west black bean hummus on center, then layer caramelized onions, then roasted red bell pepper, julienne carrots and lettuce. Tightly warp around and completely seal them. Then slice it and enjoy my hubby told only one wrap is enough if you are too hungry you can have 1 ½. I only made filling for 3 tortillas.

First make spinach puree by blanching spinach 

Once you made the puree then mix it into dough, 

Spinach  dough ready for making tortilla 

Cooking spinach tortilla 

Filling 

First black bean hummus made with black beans, hummus made easy packet, oil and jalapenos 

 

 

For filling 

Caramelized onion 

Lettuce with salad dressing 

Assembly 

Spinach torilla warp with blackbean hummus 

Topped with caramalized onion and roasted red bell pepper 

Carrots 

Lettuce 

Wrapped tightly 

Print Recipe
5 from 7 votes

Homemade spinach tortilla wrap with black bean Hummus

Delicious Homemade spinach tortilla wrap made fresh spinach, whole wheat flour, oil and salt. With a filling of blackbean humus, caramelized onion, roasted bell pepper, lettuce and carrots. Wholesome on the go meal.
Prep Time30 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: spinach recipes, spinach tortilla wrap
Servings: 7 serving
Calories: 256kcal

Ingredients

  • 2 cup Whole Wheat Flour
  • ¾ teaspoon salt
  • 1 cup spinach puree made with packed 2 cup spinach + 2 tablespoon water
  • 5 tablespoon olive oil
  • ¼ teaspoon baking powder

Filling

  • 3 tablespoon Bush’s south west black bean hummus made with Hummus made easy + Black beans+ 2 teaspoon of Serrano pepper
  • 1 cup sliced onion
  • 2 julienne carrots
  • 1 tablespoon of olive oil
  • ⅛ teaspoon of salt
  • 1 roasted red bell pepper chopped
  • 1 cup lettuce
  • 1 tablespoon Italian roasted red bell pepper salad dressing optional

Instructions

  • First blanch the spinach in pot of boiling water for 2 minutes then immediately transfer to ice cold water.
  • Then blend to make it fine puree and set aside.
  • In a kitchen aid bowl, add flour, salt, baking powder, olive oil and spinach puree and make smooth dough and set aside 30 minutes.
  • While dough is resting make caramelized onion by cooking the onion in 1 tablespoon olive and ⅛ teaspoon salt.
  • In small plate add Italian roasted red bell pepper salad dressing to chopped lettuce and mix well and set aside.
  • In a food processor or blender add drained washed bush’s black beans and Bush’s south west black bean Hummus made easy product and 1 teaspoon of Serrano pepper and puree well and set aside.
  • When you are ready to make spinach tortilla, divide the dough into 7 equal rounds and dip in whole wheat flour to prevent sticking and spread it into an 8 inch round.
  • Heat a skillet and place the spinach tortilla round you made and cook until bubbles come on the top about 1-2 minute then flip and cook for another 1 minutes.
  • Remove from the heat and set aside in tortilla warmer or plate covered with lid.

Assembly

  • Place hummus in the center of tortilla
  • and then add onion
  • and then roasted red bell pepper,
  • then julienne carrots
  • and then lettuce.
  • Tightly make a wrap and set aside.
  • When you are ready to serve cut it diagonally.
  • Enjoy

Nutrition

Calories: 256kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 401mg | Potassium: 299mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3397IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Masala Corn and a Book Review

· 10 Comments

Delicious Masala corn an easy appetizer for gatherings or everyday.

My little girl is back at school this Monday after a week at home, yes first two days of last week’s because there is storm and flooding in the city so there was no school, and then she got sick with flu. Now she is fine, so going back to school. So last week I didn’t go out for any shopping. I was playing with whatever was left in fridge. I had some corn cobs which I needed to use up, so I decided to try masala corn with 3 cobs. And yes it is delicious.
I tried this recipe from the book “Food with Friends The Art of Simple Gatherings” by Leela Cyd.

food with friends

I liked the book first hand for it has gorgeous pictures. Still I am learner in food photography decide to look it into it. Book has 8 chapters plus introduction and Thanks. After introduction, the first chapter is about Secret ingredients which include, preserved lemon, Amarena toschi (Italian cherries in syrup). In the Style files, in four pages she describes what she uses to decorate her plates and tables, and where she finds them. She also shares her methods for setting up her table and styling a plate.


The chapter 2 is about breakfast and brunch, there are 15 recipes, avocado and coconut tartlets, Lemon poppy seed Dutch baby, chocolate orange challah with saffron and Sweet tahini buns sounds interesting. I need to try these.
Chapter 3 is about tea time which also has 13 recipes, of which sugar cookies with edible flower, Rhubarb rose floats , pistachio rose clouds, assorted spa waters, salty everything cookies and even south Indian Kesari bhath with toasted cashews , sultanas and saffron.


The chapter 4 about Happy hours, which has Mango sorbet rose sparkler, spice-roasted chickpeas, beet pickled eggs, purple cauliflower hummus, masala corn, South Indian Style veg cutlets, Chard Empanada with pistachio crema are few. I tried masala corn from here.
Chapter 5 is about Potlucks and picnics with 16 recipes of which, Blooming flower salads sounds interesting, then Tunisian egg pita with Harrissa, Dill and cumin carrots and cashew crème with seasonal fruits and cacao nibs sounds interesting.


Desserts recipes are in chapter 6 with 13 recipes, Mango semifreddo with raspberries and pistachios, Mini cheery chocolate cakes, rose flan , unicones, which my daughter already requested to make it, faloodas, spiced pumpkin parfaits, chili-lime pineapple with coconut cream and coconut tapioca pudding with roasted nectarines are interesting.
Then last chapter is about Tiny takeaways with , recipes for spice blend chai, chocolate tahini butter, onion jam, Labneh balls and spiced mango butter are few I found interesting.
What I like about this book is that the entire recipe has pictures of finished product, but also some extras such as step-by-step pictures of the process of weaving together the strands of dough into Chocolate-Orange Challah with Saffron - important! Which is really complicated to explain in words? Also there is use of cashew nuts and coconut milk and coconut oil.


Only problem I found that certain ingredients like edible flowers, which I think I need to grow them in my garden to get one without any treatments.
I tried masala corn from this book, I strictly followed recipe except for a little add on like curry leaves, and chat masala and also reduced amount of cilantro. This is excellent recipe for entertaining as Leela has mentioned. Give it try you will love it.

"I received this book from Blogging for Books for this review."

Print
Masala Corn and a Book Review

Rating: 51

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 10 minutes

Yield: 3 serving

Masala Corn and a Book Review

Delicious masala corn an easy appetizer idea for gathering or even a simple day.

Ingredients

  • ½ tablespoon coconut oil
  • ½ of Serrano pepper thinly sliced
  • ½ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • ½ teaspoon chili powder
  • Kernels from 3 ears of corn ( about 2 cups)
  • Juice of ½ lime
  • 1 garlic cloves minced
  • 1 scallion thinly sliced
  • 2 tablespoon chopped cilantro
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric powder (not in original recipe)
  • 1 sprig of curry leaves (not in original recipe)
  • ½ teaspoon chaat masala (not in the original recipe)
  • Lime wedge for serving

Instructions

  1. In large skillet add coconut oil and when it starts heating add mustard seeds and cumin seeds.

  2. When mustard seed starts popping ad Serrano pepper and minced garlic.

  3. To this add corn and curry leaves,

  4. turmeric (if using) salt, chili powder and pepper and cook for about 3 minutes until it cooks well

  5. and all the raw taste gone. To this add lime juice and scallion and continue to cook for another 30
  6. seconds.

  7. Finally add cilantro, chaat masala and switch off the flame.

  8. Serve in individual cup with lime wedges and extra red chili powder if you want.

Notes

This recipe is adapted from Food with Friends

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Pin it for later

Cream cheesecake with mango cardamom Coulis

· 15 Comments

My princess has flu; I took her this morning to the Dr. as she had fever 102.8 °F. Yesterday twice when I gave her medication it will reduce the fever but then it comes back after a few hours. Doctor prescribed Tamiflu and not to send to school until next Monday. Also I am due to post for easy mother’s day dessert recipe, and for that I tried cream cheesecake with mango cardamom Coulis with Sara Lee’s original cream Classic Cheesecake   and  Cool whip topping This post is mainly assembly with only making mango cardamom Coulis.

My mom was the greatest friend I ever had; I couldn’t find any other friends like her. With her I could share even the smallest details of happening s in my everyday life. She was not a strict person. When I get upset I will tell her why you had me. She will tell me I don’t want answer anything, you will find it when you had kids. Now I realize the meaning after having two kids. Not a single day leaves without remembering her. Whether it is food she made or ritual she followed.  For me every day is mother’s day.

Even though she had diabetics, she loved sweets. Mango was her favorite fruit. So when I got a chance to make mother’s day inspired recipe. I decide to make this mango cardamom Coulis.  Nowadays I can get fresh mango as it is available in the market. Mango and cardamom make a good combination; yes they are perfect partners, especially in desserts. It is hard to think without cardamom in an Indian dessert.

I didn’t make any cream cheesecake; this cream cheesecake is from Sara Lee’s original cream Classic Cheesecake with sour cream topping. Trust me it is so delicious, my crazy cheesecake fan my hubby told me. I too agree with him. Sara Lee frozen desserts and Cool Whip deliver a winning recipe for bringing loved ones to the table. It is always nice to keep Sara Lee dessert and Cool Whip Whipped Topping in your freezer is the perfect way to be prepared for easy entertaining or snacking at any time. You can grab both Sara Lee cheesecake and Cool whip topping products from the frozen dessert section in your local Kroger store.

Coulis is a smooth, thin sauce usually made from fruit but also from vegetables. The sauce consists of a pureé of the main ingredient which is sieved and then served as it is or flavored with icing sugar or alcohol in the case of sweet coulis or with the addition of seasoning or herbs to savory versions. It is usually served as an accompaniment to dishes rather than as part of the main dish.

I made mango cardamom coulis using fresh mango and pureed with aromatic cardamom and sugar. Since mango has high amount of pectin we don’t need to add any thickener. My coulis is really simple recipe and only need 3 ingredients.

Once you have prepared mango cardamom coulis, pour them over the cheese cake and I piped the cool whip to give some nice feel. Then arranged with mango rose, you can arrange it with cubed mango also.  I like the fact that Sara Lee frozen desserts are made with real, quality ingredients and the easy addition of Cool Whip Whipped Topping quickly elevates your dessert to something more special.

Here comes the recipe.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Print
Cream cheesecake with mango cardamom Coulis

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 6 serving

Cream cheesecake with mango cardamom Coulis

Delicious cream cheesecake and mango cardamom coulis an easy mother's day dessert idea

Ingredients

  • 1 Sara Lee’s original cream Classic Cheesecake
  • 3 mango
  • 1 teaspoon sugar
  • 4 pods of cardamom skin removed
  • 2 tablespoon water
  • 1 can of cool whip

Instructions

  1. Mango rose is made like this,
  2. Slice the mango into ¼ inch thick pieces like this.

  3. Place one like this,

  4. Make mango cardamom coulis by pureeing 2 mango, 1 teaspoon sugar and 4 pods of cardamom. Add 2 tablespoon of water to make it pour able.

    5. Assemble the cheesecake
  5. Remove cheesecake from the pan and place it in serving plate,

  6. and add mango cardamom coulis

  7. Then pipe with cool whip on the top of the cake.

  8. Top with mango rose made using slice of mango

Notes

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Chipotle olive oil crackers and roasted red pepper hummus

· 22 Comments

Delicious spicy chipotle olive oil crackers and roasted red pepper hummus a great appetizer for any occasion.

When we went to bed Sunday night, there was heavy thunderstorm; rain didn’t stop until Monday afternoon. Now forecasters are telling about another round of thunderstorms possible on Tuesday morning. As result there was no school for daughter and office for hubby. Since they are at home I decide to make this chipotle olive oil crackers and roasted red pepper humus. Only work is to make chipotle olive oil crackers; the roasted red pepper hummus is very easy, just mix everything in blender or food processor.

What is Hummus? 

Hummus is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.


The earliest record of dish similar to hummus was from Cairo in the 13th century. However the recipe uses vinegar and no lemon or garlic. Syrian Medieval cookbook Kitāb al-Wusla ilā l-habīb (also 13th century) has pureed chickpeas and lemons. Thus earlier version of hummus didn’t use any tahini. Modern day hummus is called  ḥummuṣ bi ṭaḥīna and comes from 18th century Damascus, in what is now Syria.

Why hummus became important food in arid, rugged climates may be because it has enough protein and fiber to keep our bodies healthy for long periods of time. Also, this relatively simple food is amazingly rich in minerals and vitamins. Traditionally, hummus is served on a large plate, usually drizzled with olive oil and herbs and accompanied by fresh pita, tomato, onion, cucumber salad and maybe some falafel.


Hummus is not only for pita bread, you can try it smeared onto sandwich, baked on fish, or made into a flavorful dip to enjoy vegetables, chips or pretzels. You can substitute this as a dip or spread just about anywhere. Remember, it even goes well with meat. That is why I made these Chipotle olive oil crackers to go with red pepper hummus.
I usually make humus at home from scratch using canned chickpeas, garlic cloves, lemon juice and salt along with olive oil. When you get a chance to make hummus without any hassle how can you say no. Yes Bush beans are introducing a new product called is humus made easy , what you need is that just buy that and mix it with BUSH’S ® Garbanzo beans/ chick peas, if you are going for traditional hummus; or with roasted red pepper hummus. If you want to make spicy black bean hummus then just add bush’s cooked black beans and then jalapeno pepper. You will be able to get it in your local Wal-Mart.

 

Next time when you shop for canned beans, just grab this hummus made easy of your favorite flavors, you can make tasty hummus at home. Even my kids approved it.

I think homemade crackers are best because of lack of preservatives and also know what is going into it. I used simple olive oil cracker recipe from Ottolenghi’s cook book and made it slightly exotic by adding, spicy chipotle pepper, black sesame seeds, poppy seed and toasted hemp seeds. This is very delicious, and hard to stop with one cracker. I made it spicy; if you can’t handle the spice, reduce the amount of chipotle pepper. Make sure to make dough 1 hour ahead of baking and refrigerate to develop gluten. Then cut it into your favorite shape and bake it. Crispy spicy cracker is ready.

Once you done baking with crackers go ahead and make the red pepper hummus. I didn’t add any extra oil; if you want you can do that. I think they are so delicious you don’t need any add on. Trust me marriage between spicy crackers and sweet red pepper humus is a match made in heaven. Give it a try you will love it. Here comes the recipe for both spicy crackers and red pepper hummus.

If you tried this Chipotle olive oil crackers and roasted red pepper hummus recipe please tag me on instagram @nidhinikhil and facebook @zestysouthindiankitchen

If you like this cracker recipe try these too 

Sourdough Cheddar crackers
Homemade soda crackers
Spicy mini cream crackers

For making Chipotle crackers you need to take

First flour, baking soda, salt

Then add chipotle pepper, black pepper, black sesame seeds, poppy seeds and hemp seeds. Add olive oil and water to make a dough 

Rest the dough for about 1 hour 

Spread it into rectangle and cut them using cookie cutter 

Place it in a cookie sheet and bake at 425 F  for 7 minutes 

For making hummus you need chickpeas, hummus made easy, roasted red bell pepper.

Print Recipe
5 from 5 votes

Chipotle olive oil crackers and roasted red pepper hummus

Delicious spicy chipotle olive oil crackers with red pepper hummus. A perfect appetizer which is match made heaven.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Keyword: Appetizers, crackers
Servings: 50 -60 crackers, 6 serving of red pepper hummus
Calories: 18kcal

Ingredients

For crackers

  • 2 cups 250g All purpose flour
  • 1 teaspoon baking powder
  • ½ cup + 1 tablespoon water
  • 6 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon chipotle chili pepper
  • ¼ teaspoon black pepper
  • 1 tablespoon black sesame seeds
  • ½ tablespoon poppy seeds
  • 1 tablespoon toasted hemp seeds

For red pepper hummus

  • 1 can BUSH’S ® Garbanzo beans /chickpeas drained and rinsed
  • 1 packet BUSH’S® roasted red pepper humus made easy
  • 1 tablespoon of roasted red bell peppers

Instructions

For cracker

  • In a medium bowl, add flour, salt, baking powder,
  • chipotle pepper, black pepper, black sesame seeds, poppy seeds and hemp seeds.
  • Then add olive oil
  • and water and form to a smooth dough.
  • Refrigerate the dough for about 1 hour
  • When you are ready to make the crackers pre-heat the oven 425F
  • Spread the dough into ¼ inch thickness sheet.
  • Cut it into favorite shape I used 2 inch flower cutter to make flowers.make sure to poke with fork before you bake the crackers . This will prevent puffing up in the oven.
  • And place it in cookie sheet slight brushed with olive oil.
  • Bake the crackers for about 7 minutes or until it becomes golden brown color.
  • Enjoy as much you want.

For humus

  • Add contents of BUSH’s Roasted red pepper hummus made easy pouch and 1 tablespoon of roasted red bell peppers and blend desired consistency.
  • Then drain and rinse beans and add to food processor/blender
  • While serving top with some roasted red bell peppers.

Notes

Cracker recipe is adapted from Ottolenghi: The Cookbook

Nutrition

Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Cantaloupe Peanut Lassi

· 11 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MySmoothie #CollectiveBias

Here in Texas weather is going to get hot around 83 ⁰F this Wednesday. However in India summer has started at full speed, scorching sun all over India. During those hot summer days it is always a great feeling to drink a chilled Lassi which is like a cool breeze hitting you. Lassi is a yogurt based drink popular in India and Pakistan. Do you know Lassi is the world’s first smoothie and is supposed to have been first tried at around 1,000 BC? I make lassi at home whenever possible, I made Cantaloupe peanut lassi with Jif™ Peanut Powder (original flavor) and Oikos (Vanilla) Triple Zero Greek Nonfat Yogurt.

Lassi is light, cool and creamy blend of yogurt flavored drink with the finest fruits and purest spices. It is originally from the lands of Punjab (India) and Multan (Pakistan). It is a tangy sweet-sour concoction made from yogurt with water and often sugar. It is drunk year round, but is most popular during the height of summer. If you are not a sweet person you can try savory version of Lassi with salt, mint or finely chopped ginger and coriander leaves. A long mouthful of lassi from a cool clay Pot or a stainless-steel tumbler is particularly soothing on a scorching day.
Lassi, the Indian yogurt based drinks is closely related to Doogh an Afghanistan and Iran’s yogurt based drink and Tahn, an Armenian drink prepared by blending together yogurt, water and salt. It is consumed chilled. Finally Ayran is a famous drink in turkey, which is quite similar to lassi and is a mix of water and yogurt.


You can make Lassi exotic with addition of various fruits, spices and sweeteners to give an amazing twist to the traditional yogurt based drink. Most common one are Mango lassi and strawberry lassi and I have tried them both earlier. I decide to try Cantaloupe peanut lassi with Oikos (Vanilla) Triple Zero Greek Nonfat Yogurt and Jif™ Peanut Powder to make it more protein rich. Jif™ Peanut Powder has 85% less fat than traditional peanut butter, also it blend very well and no sugar added so is great for smoothies.

I found Oikos (Vanilla) Triple Zero Greek Nonfat Yogurt it is creamy with 0 fat, 0 added sugar* and 0 artificial sweeteners - plus 15g of protein per 5.3oz however not a low calorie food, good for making smoothies. You can find Oikos (Vanilla) Triple Zero Greek Nonfat Yogurt and Jif™ Peanut Powder in your local Wal-Mart


For making this Lassi add fresh fruits in a blender. If you do not own a blender or need a new one to replace your wedding present you received 15 years ago, check out this Oster® Blend-N-Go® MyBlend®. "You can just fill, blend & go!"

BLSTPB-GWH My Blend Grey
BLSTPB-GWH My Blend Grey

Canteloupe Peanut lassi 7
I used cantaloupe, with Oikos (Vanilla) Triple Zero Greek Nonfat Yogurt and Jif™ Peanut Powder, water and cardamom pods, without cardamom your lassi is not lassi. Blend everything well and serve chilled with few strands of saffron. Delicious lassi with aromatic cardamom and nutty peanut in background perfectly balance with sweet cantaloupe.

Please check this link  for  $1.50 cash back on the combination of Jif Peanut Powder and Oikos (Vanilla) Triple Zero Greek Yogurt OR $1.50 cash back on the combination of Jif Creamy Peanut Butter and Dannon Vanilla Yogurt

Print
Cantaloupe Peanut Lassi

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

Cantaloupe Peanut Lassi

Delicious cantaloupe Peanut lassi made with Greek yogrut and cardamom

Ingredients

  • 1 cup chopped cantaloupe
  • 1 cup Oikos (Vanilla) Triple Zero Greek Nonfat Yogurt
  • ½ cup water/ milk
  • 1 tablespoon Jif™ Peanut Powder
  • 5 cardamom pods( only seeds are used)/1/4 teaspoon of ground cardamom
  • 8 strands of saffron

Instructions

  1. In a bowl add cantaloupe

  2. Greek yogurt and water

  3. Add peanut powder and cardamom pods.

  4. Then add everything into a blender and blend it into smooth consistency when you are ready to serve add few strands of saffron and enjoy

Notes

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Vishu kanji Sweet Version

· 5 Comments

Delicious  Vishu Kanji a sweet rice and peas pudding made with coconut milk, jaggery and spices.Traditional breakfast severed during Vishu.

Vishu is around the corner, it is on April 14th, I haven’t done any shopping for Vishukani and I will need to do that soon. It is one of the festivals that I love to elaborate with lot of memories. I was sick last week, down with sore throat and redness in eyes. So I went to the doctor and got an eye drop which in turn had a bad side effect; ended up watery and severely irritated eyes for last two days.

Now I am feeling better, recovered, so next in my list is to celebrate Vishu. As I mentioned earlier, I am in search of Vishu special recipes of Kerala, south India for some years. This year I tried Vishukanji from Kochi area, where they serve this delicious sweet recipe for their breakfast.


My friend Suja of Kitchen corner try it , told me while during the phone conversation that in Kochi they make this sweet vishukanji and then there will be feast which includes both veggies and non-vegetarian food. In my home there will be only vegetarian dishes, like my mom used to make every year.

This year as I have moved to a new house, I couldn’t get lot of vegetables which I regularly buy for Vishu. For vishukani, I need yellow cucumber which is called “ kanivellari”, however I couldn’t find them here unless I make drive of about 1 hour each way to try to get it, that too not sure. May be I will do without them they also join this list of missing items which include Kanikonna/Cassia fistula/Golden shower tree. I will substitute with some yellow color flower.

kanikonna1
Photo courtesy my friend Sugeeth Krishna

If you like sweet dishes for your breakfast try this vishukanji which is sweet, for me they taste like thick rice paysam/ pudding with red cow peas which mainly used in curries otherwise.I used recipe which I saw in  old Grihalakshmi magazine along with Suja’s recipe.

It is really easy to put together, only need to make sure to cook both beans and rice separately. I didn't use any pressure cooker, if you make in large quantities use that to reduce the cooking time.

Give it a try you will like it. Here comes the recipe.

Rinse and wash the rice and add it into a sauce pot 

Rice with cococonut milk 

While rice is getting cooked . Melt the jaggery with water 

Melted jaggery 

Cooked rice 

Add jaggery water 

Cooked brown beans/ vanparyu/ red cow peas 

Add cooked beans into rice mixture 

Add cumin, ginger and cardamom powder 

Finally add coconut milk 

Melt Ghee 

Fry the coconut pieces in ghee 

Golden colored fried coconut 

cooked Vishu Sweet Kanji 

Print Recipe
5 from 5 votes

Vishu kanji Sweet Version

Delicious sweet rice and redeyed cow peas with jaggery, coconut milk and spices. Great traditional breakfast.
Prep Time5 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Indian
Keyword: Rice dish, Vishu Kanji
Servings: 4 serving
Calories: 338kcal

Ingredients

  • ½ cup raw rice
  • ⅕ cup vanpayru/ brown beans / Red cow peas
  • ⅓ cup jaggery
  • 1 tablespoon ghee
  • ¾ cup coconut milk
  • ¼ teaspoon roasted cumin powder
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon cardamom
  • 2 tablespoon coconut pieces
  • 10 cashew nuts I used roasted one
  • 4 ½ water

Instructions

  • In a medium pot add washed rice and 3 ¾ cup water +¼ cup coconut milk and cook until it is really well done.
  • In another pot cook the vanpayru/red cow peas until it is really soft, drain and set aside.
  • In small pot melt jaggery with ¼ cup water and strain for impurities and set aside.
  • Add jaggery water,
  • cooked red cow peas to the cooked rice and add ¼ cup coconut milk +¼ cup water then continue cook.
  • To this add roasted cumin powder, ground ginger powder and cardamom powder.
  • Before switching off the flame add rest of coconut milk.
  • Heat ghee in pan
  • and add coconut and roast
  • until it becomes brown in color and well toasted.
  • Add this toasted coconut and roasted cashews and enjoy

Nutrition

Calories: 338kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 10mg | Sodium: 11mg | Potassium: 287mg | Fiber: 2g | Sugar: 18g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Vishu and its recipes

· 1 Comment

Vishu special recipes from various parts of Kerala.

Vishu recipesOne more Vishu is approaching, and yes it is a harvest festival of Kerala, South India my hometown. It falls on April 14th which is Medam according to Malayalam calendar 1st. Vishu is celebrated with a Kanikannal ritual which is done at 3. AM in the morning before the sunrise. Vishukkani is a beautiful arrangement of kanikonna and other flowers, fruits, vegetables, rice, pulses, coconut, betel leaves, areca nuts, gold jewellery, gold and silver coins, kasavu, mirror, bell metal lamps and vaalkannadi, all arranged in a bell metal vessel called uruli in front of Srikrishna idol, symbolizing hope and promise and followed by a sumptuous lunch with various dishes and delicacies, mostly made of seasonal fruits and vegetables. Then there is a tradition that the oldest member of the family would give kaineettam to all those younger to him. Then other elders in the family would follow suit and kaineettam had to be given to everyone coming to the house that day – friends, neighbors, servants, people working in the fields and even the newspaper boy.” Gold nanayams (coins) were symbolically given as kaineettam after seeing the kani. This is discontinued and now coins are given as kaineettam.

By giving the kaineettam, head of the family is praying for the wellness of other members of the family, and there is also a belief is that this will help him to give the kaineettam every year. After these kanikanal rituals, there will be grand feast starting with breakfast, lunch and evening snack. Vishu sadya or feast is mainly dominated by jackfruit and mango recipes as they are abundant during this time. Some are  Vishu special recipes prepared only for vishu.

Vishu breakfast recipes include

Vishukatta,

Vishu kanji which is two type one is salted kanji which is on Palakad side and other one is sweet version of vishukanji  in Ernakaulam side. Yes I am going to try this for this vishu.

Then vishu lunch/sadya mainly with mango and jackfruit recipes, chakka puzkku(Jackfruit stew) , Idichakka thoran(tender jackfruit stir-fry)

Mamapazha kalan( Ripe mango curry) ,

Vishu kalan 1

Mambazha puliseery( Spicy ripe mango curry)

Chakkakuru mangacurry/Jackfruitseeds mango curry

If plantain chips are special for onam, then jackfruit chips are special for vishu. However I can’t get raw jackfruit, so not going to make it.
Similarly payasam is make with jackfruit, here the my collection of jackfruit payasam recipes

Chakka pradhaman with chakka varatti/ Jackfruit pudding with Jackfruit preserve

Chakka payasam/Jackfruit pudding with fresh jackfruitJackfruit payasam 8

 

For the evening snack, there will be kaniyappam/Deep fried rice pancake , Vishu ada. Next in my list is to try Vishu ada.

kaniyappam 15

If possible try some of the recipes and let me know how it turned out.

 

 

 

Jackfruit shortbread cookies with cardamom

· 16 Comments

Delicious Jackfruit shortbread cookies with cardamom great  combo for your tea/coffee or milk.

Jackfruit is one of my favorite fruit; you can call it as my weakness too. Whenever I see them I will buy them. It is huge fruit about 15-20 pound for a small one. I think I injected my weakness to my hubby too. He also joins me in buying one nowadays. Normally he will ask do you want this, will you finish it like that. I learned the technique looking for a good ripe jackfruit from a Philippine   woman in Hong Kong Market. She told me to look for the same size eyes all over, and then it is a good ripe fruit just like the pineapple. This time I wanted to try something different with Jackfruit, so tried these Jackfruit shortbread cookies with cardamom. It is so delicious.

My love for jackfruit is not translated into my kids, they are not fans, and daughter will at least try a piece of fruit, but joins in cutting, separating fruit and seeds.  Here is the post on how to cut the jackfruit.  My son doesn’t even bother to check what is happening. Entire jackfruit is for both husband and wife. I tried almost all the traditional recipes with Jackfruit. I tried jackfruit payasam/ pudding in two ways. First one is with preserved jackfruit; other with fresh fruits. I have also made jackfruit preserve or Chakka varatti, and Chakka unniyappam, a sweet made with rice flour and jackfruit. Then made two version steamed rice parcels calls chakkaa elayappam with preserve and then grinding with fresh jackfruit, rice, jaggery (raw Indian sugar).

I have more traditional dish that I want to make with jackfruit, that is kumbilappam for that I need a cinnamon tree leaves, which I can find it here. So it won’t happen. Even thought of growing the plant but it won’t survive the winter here. I also tried jackfruit ice cream.


Then I decided to make jackfruit cupcakes, cakes and muffins. However my jackfruit was getting low and only ½ cup chopped ones with 3 more jackfruit pieces are left. So decide to try this shortbread cookies, I got the base recipe from this book “The New Sugar & Spice: A Recipe for Bolder Baking: by Samantha Seneviratne which I reviewed here. Added the chopped jackfruit along with it and baked at 325°F for 18 - 20 minutes. If you like ripe jackfruits which taste like a cross between a banana and a pineapple then these Jackfruit shortbread cookies are for you; never look back to any other shortbread cookies. I promise, here come the recipe.

Print
Jackfruit shortbread cookies with cardamom

Rating: 51

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 18

Jackfruit shortbread cookies with cardamom

Delicious Jackfruit shortbread cookies with cardamom, goes well with cup of tea/coffee or milk.

Ingredients

  • 1 ¼ cup/164g All purpose flour
  • ⅓ cup/ 46g Confectioners’ sugar
  • 2 tablespoon/ 30g Brown sugar
  • 1 teaspoon/2g/20 cardamom pods
  • ½ cup chopped jackfruit
  • ⅔ cup /151g butter ( soften at room temperature)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 325 F
  2. In a kitchen-aid mixer bowl, add all purpose flour, confectioner’s sugar, brown sugar, cardamom, and salt and mix well
  3. To this add soft butter and vanilla extract and mix until everything combined well.

  4. To this add chopped jackfruit pieces and mix again.

  5. Remove it from the bowl and make it into a log and warp with plastic wrap and freeze for about 15-20 minutes.

  6. When you are ready to bake remove the dough from the freezer and cut it into ½ inch thick slices

  7. Place it in cookie sheet about 2 inch apart and bake at 325F for 20 minutes or until it top golden brown color and sides becomes browner in color.
  8. Remove from the oven and set aside for 10 minutes in cookies in the cookie sheet and then cool completely and store it airtight container.

Notes

Shortbread cookie base is adapted from here

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Dubu-jorim (두부조림) Korean Spicy braised tofu

· 19 Comments

Delicious spicy braised tofu an excellent side goes with rice, noodles or as such. 1234

My experiments with food began the day I Ianded in Japan; my efforts to lead a life as a strict vegetarian like my mom and grandma lasted only 4 days, as whenever I would ask for vegetarian they treat me with a bowl of salad. I even started to dream like a cow eating grass; so decide to venture into eggs and then into sea foods. Trust me the best sushi you can get is in Tokyo, I couldn’t get that taste anywhere else after that. My encounter with Korean food also came during my stay in Japan when I visited Nagasaki for a conference. There I had the tastiest Japache (sweet potato noodles) which I have tried to make it at home. I also tried Korean scallion pancake. This Dubu-jorim/spicy braised tofu   recipe is from a book I got to review.

 

I have seen a South Korean movie where both hero heroine is only doing one thing, eating that too lot of dishes in a small bowl. Coming to the book,  after  going through it,  I decided to try a few of the recipes, however only now I got a chance to try it .This  Dobu jorim/spicy braised tofu recipe is from book Koreatown: A Cookbook by Deuki Hong and Matt Rodbard. If you are Korean food enthusiastic then book is really good one (especially if you are a meat lover).  First few pages are about ingredients, equipments about Korean cooking. Then there is a picture guide of Korean produce and also Korean small plates and sides”Banchan”.

korean book

The next two recipes are Kimchi’s and side dishes like Muchim of which I like to try, Sigeumchi muchim( soy and sesame spinach) and Kongnamul Muchim( crunchy bean sprouts). I tried Dubu Jorim which is side dish from this list which includes bubbling egg, potato salad and Kimchi pancakes, a lot of these looks interesting.

Then come rice, noodles and dumplings, starting with simple plain rice/Bap to Cast-Iron Ddeokbokki/ Toasted rice cakes of which there are 5 recipes. Then there is my favorite Japachae / Korean sweet potato noodle with shitakes. I tried Kongguksu, Soymilk noodle soup, but it tasted very bland to my taste buds. There are recipe of Instant noodles with cheddar cheese, Jjampong/ spicy seafood noodle soup, spicy cold buckwheat noodles in the list to try. Butter mandu (butter dumplings) recipe sounds interesting.

The next chapters are about Barbecue; Grilled, smoked and Fired, wherein you will find recipes of bulgogi, kalbi and some fun additions too, like braised hamachi, whole squid.

There is also a drinking food section with some spicy ones like fire chicken feet, whole roasted chicken and spicy-sweet shredded squid etc. You can also find the recipes of Hangover stew, spicy clam soup and Fish cake soup.

One of the chapters is about soups, stews and braises, where you can Kimchi stew, soft tofu stew and Bean paste stew which I found interesting. You can also find recipes for beef, chicken and pork stew etc.
then there is some interesting fusion recipes like kimchi triple cream grilled cheese, Korean fried broccoli and coca-cola and cochujang/ marinated chicken thighs.

The next chapter is about drinks with watermelon punch and 100 year punch etc. And the final chapter is about sweets and desserts with famous Korean street food, hodduk ( sweet fried pancake) and toasted rice ice cream.

Koreatown is good cook book for those who want to try Korean dishes at home if you can find the special ingredients.  Not all the recipes have pictures that may be the problem if you are not familiar with Korean food. Also shape of the Hodduk in book is different from what you get from the streets of Korea. So use the recipe from the book and watch some video to make original shape.

I tried dubu-jorim (spicy braised tofu) in which tofu is pan fired first and then it is braised in spicy sauce and green onions. This dish is a little spicy, crispy on the outside and soft on the inside. It’s a delicious side dish for rice, noodles or porridge, and tastes meaty even though it’s a totally vegetarian dish.

Here is video which requires lot improvements.

It’s also a standard in Korean dosirak(lunchbox) and banchan's (side dishes) item because it keeps well until lunch time and it gives any meal a little kick.

*"I received this book from Blogging for Books for this review.

Print
Dubu-jorim /Spicy braised tofu

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4-6 serving

Dubu-jorim /Spicy braised tofu

Delicious spicy soy braised tofu goes well great sides for rice or noodles.

Ingredients

  • One 18 ounce package of Firm tofu cut it into ½ inch thick slices
  • ¼ cup soy sauce
  • 2 garlic cloves minced
  • ½ inch knob of ginger minced
  • 1 tablespoon coarsely ground gochugaru/ Korean red chili peppers/ Red chili pepper
  • 1 teaspoon sesame oil
  • 2 tablespoon sugar
  • 1 tablespoon mirin( Japanese cooking wine)
  • Peanut oil or vegetable oil for pan frying
  • 1 scallion thinly sliced
  • 1 tablespoon sesame seeds for garnish

Instructions

  1. Squeeze water from the tofu and wipe with kitchen towel to remove water as much possible. Then cut the tofu into ½ inch thick slices.
  2. Heat oil in pan and
  3. add tofu and fry it in low flame until it is golden brown in color both sides.

  4. While tofu is frying in a bowl whisk together, soy sauce, garlic, ginger, gochugaru/red chili powder, sesame oil, sugar and mirin. To this add chopped scallion/ green onion and mix well.
  5. Once tofu is fried transfer to paper towel lined plate.
  6. Drain all the oil except 1 tablespoon. Place the tofu back in the pan and add soy sauce mixture 2 tablespoon water cook until the liquid get reduced to a caramel like sauce

  7. and remove from the heat.Serve garnished with sesame seeds.

Notes

This recipe is adapted fromhere

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Easter Bread and cookies

· 6 Comments

Here is the collection of Easter bread and cookies from various parts of world that I tested and tried in my kitchen. Delicious and simple recipes

Easter bread

Like  for any other festivals, Easter also  has special bread and cookies made  in various parts of the world.  Here is Easter bread and cookies recipes from my kitchen. Please click the individual links  for recipes. I am planning to add more Easter recipes in the future. Need to visit  more countries and continent to enrich the collection.

Italian Easter bread/Pane di pasqua

Italian easter bread 1

Tsoureki/ Lampropsomo-Greek Easter bread

21212123

Greek Easter cookies/Koulourakia

Greek Easter Cookies 2

 

Also there is  post on how to dye the eggs using natural materials. I used both red and yellow onions to color the eggs.

Red onion dyed eggs 4

7 Cup Burfi/Chickpea flour fudge

· 16 Comments

Delicious melt in mouth chickpea flour fudge,a traditional South Indian Sweet 

Today is Holi, the festival of color.  I was born and brought up in southern part of India where Holi is not an important festival. I have never played Holi, but has watched hero-heroines playing Holi in Hindi movies. On the day of Holi, everybody will wear white clothes and roam around; they get showered by different colors. Now every festival means lot of recipes are tried and posted by bloggers, my Facebook feed is overdone by Holi recipes, and then I thought why I am behind in the game, I will also join the fun so made this 7 cup burfi.

This is really a simple recipe, just like in pound cake, everything is measured in pounds, this recipe also has every ingredient measured in cup, and when you count everything you will get 7 cup. However mine is less than 7 cup as I didn’t want to use 3 cup of sugar it will be too much sugar, I used only 2 ¼ cup so my recipe will be 6 ¾ cup burfi.

I settled with this recipe only because of simplicity, as I have already posted other Holi recipes, like Mawa Gujiya and Thandai. Next in my list is Dahi vada, making is easy only need to make green and tamarind chutney beforehand. As usual, I check with Google to find a good recipe, and I found lot variations, some are roasting besan first, then some are adding everything at first and cook. After watching of lot of YouTube video, I found a Telugu TV channel, where the chef was heating the ghee first and then adding besan and mixing everything. It is good trick as besan will not remain raw taste and also without any lumps. So I followed his idea.

I am a diehard fan of Mysore Pak, yes most amazing sweet according to me. This one I can say that is it is cousin of Mysore Pak. In Mysore-pak there is only sugar, ghee and besan. Where as in this 7 cup burfi, almond meal, milk and coconut also join the fun. It is delicious, and also easier to make than Mysore-pak as you don’t need to worry about the sugar thread consistency, just mix in and cook it in low flame with constant stirring. That is important don’t skip that part.

With this I also try to make a video with I phone, still I am in the learning process so I appreciate if you leave your valuable comments to get how to improve. I didn’t put any ingredients list, that I will do it from next recipes on wards.

Till then enjoy this delicious melt in mouth 7 cup burfi.

Print
7 Cup Burfi

Rating: 51

Prep Time:

Cook Time:

Total Time: 60 minutes

Yield: 23-30

7 Cup Burfi

Delicious 7 cup burfi a traditional sweet from southern part of India.

Ingredients

  • 1 cup besan/chickpea flour
  • 1 cup desiccated coconut
  • 1 cup Ghee
  • 2 ¼ cup granulated sugar
  • ½ cup almond meal
  • 1 cup Milk
  • 4 pods of cardamom crushed

Instructions

  1. Grease a 9x9 inch baking pan with ghee and set aside.
  2. Heat ghee in the thick bottomed pan

  3. Then add besan and mix well with whisk or spatula until everything combined without any lumps.

  4. Then add sugar, almond meal and desiccated coconut and mix well.

  5. Now it becomes crumbs like this .

  6. The add milk and it will gets liquid like this

  7. Continuously stir and cook until it gets thick

  8. Then add crushed cardamom pods.

  9. Continue to cook in low flame with constant string until you get thick mass like this which leaves from the side of the pan. It takes about 45-55 minutes in low flame.

  10. Transfer to the prepared baking pan and level it

  11. Then make a mark with knife into desired shape while it is warm.
  12. Let it cool for another hour and enjoy as much you want.

  13. Serve warm, if you have any left over, make sure to store it in refrigerator as it has milk.

Notes

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Here is the Mysore pak

Mysore pak

 

Watermelon habanero fresco

· 6 Comments

Delicious watermelon drink with habanero pepper in the background. Great thirst quencher for a summer day.

<img src="watermelon habanero fresco.jpg" alt="Watermelon Habanero Fresco">
Watermelon has started arriving in the stores though still not at full force. I bought a large watermelon as kids love it, but after eating few slices, they are done with it. So I need to make juice with it.  Yes I made this Watermelon Habanero fresco  with watermelon and habanero peppers.  This is really a refreshing drink with sweetness from water melon and heat from the habanero peppers.

I got this recipe from this book Street vegan which I reviewed here. I have seen my grandma making spicy drink with yogurt with Kanthari mulagu /bird eye’s chilies. Which has Scoville Heat Units 50,000-100,000 (very hot)?  But never thought about adding hot chilies in a sweet drink, watermelon has its own natural sweetness which plays along with heat. Yes it is like opposite attracts, this Habanero peppers Scoville Heat Units: 100,000 to 350,000 which is hotter than Bird eye chilies. One is enough to go very long, even after deseeding they are pretty hot.

<img src="watermelon habanero fresco.jpg" alt="Watermelon Habanero Fresco">

 

I have seen famous bottled watermelon habanero lemonade; maybe I will try it next. This watermelon habanero fresco is sweet, crisp, refreshing, which has enough heat. I used half of habanero still it has heat. My kids runaway from it say that it is so hot. Both hubby and I enjoyed it, first your taste buds gets sweetness of watermelon then next comes heat from the habanero which is lingering even after some time.

<img src="watermelon habanero fresco.jpg" alt="Watermelon Habanero Fresco">

 

Make sure to remove the seeds of Habanero otherwise if you eat one seed you are going to feel that will be the worse experience. This is just simple add watermelon, celery and half of habanero pepper and agave nectar as sweetener.

<img src="watermelon habanero fresco.jpg" alt="Watermelon Habanero Fresco">

Give it try you will like, this is really refreshing with tinge heat in the background, and the color is also very nice.

Print Recipe
5 from 1 vote

Watermelon habanero fresco

Delicious sweet, crisp, refreshing drink with sweetness from Watermelon and heat from habanero peppers. Yum and colorful
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Drinks, Watermelon Recipes
Servings: 1 quart
Calories: 133kcal

Ingredients

  • Half of 1 small ripe water melon about 5 pounds /2 ½ kg
  • ½ of habanero pepper seeds and stem removed if you can’t handle this much heat reduce to ¼ th pepper
  • 1 ½ celery stalks
  • 2 tablespoon agave nectar
  • 1 cup ice cubes + more

Instructions

  • Chop the watermelon into big cubes and add it into a blender or juicer along with celery and habanero pepper along with ice and blend well.
  • Then strain and
  • add agave nectar and extra ice if you need. Serve immediately or store it in refrigerator up to 2 days.

Notes

This recipe is adapted from here
 

Nutrition

Calories: 133kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Sodium: 8mg | Sugar: 29g | Vitamin C: 7mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Pin it for later

Southern Fried Dill Pickles

· 8 Comments

Delicious Southern Fried Dill pickles great appetizer with Cajun spices

<img src="dill chips.jpg" alt="Southern fried dill chips">

 

Fried food always tastes good, whatever you say. Even if you are health conscious, you will give your heart out when it comes to fried food. I have tried baked version of traditional fried food, trust me they are good but not as good as the fried counter parts. According to Indian custom, for tea or coffee break we have some fried snack to accompany. As you know I am enthusiastic to learn a new dish all the time and this Southern fried dill chips is one of the results of that quest.

<img src="dill chips.jpg" alt="Southern fried dill chips1">

When I saw “southern fired dill chips” in a TV cookery show, where a chef was making his own dill pickles and frying it, the recipe looks interesting. So I thought about trying it. It originated in Arkansas; the culinary delight was created in the summer of 1963 by the late Bernell "Fatman" Austin who owned the Duchess Drive-in. According to Austin's son David Smith "He thought, well there's got to be a way to cash in on that pickle. Of course this is the south, where did it go? In the deep-fryer."

<img src="dill chips.jpg" alt="Southern fried dill chips2">

There was a debate on who actually invented the fried pickle. Austin's dad and the owner of the Hollywood Cafe in Tunica, Mississippi both claimed ownership, but after arguing back and forth for many years, David says history doesn't lie. Unfortunately, the Duchess closed in the late 60s when I-40 opened and business moved away from Highway 64. That's when the fried pickle moved out of Atkins. The fried pickles lived on at Austin's second drive-in he opened closer to the interstate.

<img src="dill chips.jpg" alt="Southern fried dill chips3">
If you are southerner, then fried items will be your favorite, fried chicken, fried okra, fried mussels and fried dill chips are few you can name on it. I made this fried dill pickles using a store-bought ones. You need make sure pickles dried nicely before it gets coated with batter. I didn’t use any bread crumbs, I gone with cornmeal. Trust me warm ones are best, give it try you will like it.
Here comes the recipe which is inspired from here.

Print Recipe
No ratings yet

Southern Fried Dill Pickles

Delicious Southern fried dill pickles with Cajun spice
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 6 serving
Calories: 166kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 1 large egg
  • 1 ⅛ cups all-purpose flour divided
  • ½ cup buttermilk
  • ½ cup cornmeal
  • 2 tablespoon of Cajun spice
  • ¾ teaspoon salt
  • Vegetable oil for frying
  • 1 16-ounce jar dill pickle slices
  • Prepared ranch dressing for dipping

Instructions

  • In a medium bowl combine the egg, ¼ cup flour, buttermilk and ¼ teaspoon salt.
  • Mix well
  • In a separate bowl combine the remaining flour, cornmeal, the remaining ½ teaspoon salt, and Cajun spice.
  • Preheat the oil in a deep fryer to 375 degrees.
  • Drain the dill pickle slices and dry slightly with a paper towel. Dip the slices into the buttermilk mixture
  • and then in the cornmeal mixture.
  • Deep-fry until golden brown, 2 to 3 minutes.
  • Drain on paper towels.
  • Serve with ranch dressing.

Nutrition

Calories: 166kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 335mg | Potassium: 158mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1222IU | Calcium: 36mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Pin it for later

Akki Shavige Uppittu/ Rice Vermicelli Upma

· 9 Comments

Delicious Akki Shavige Uppittu/ Rice Vermicelli Upma, South Indian style Rice noodles made with touch of coconut and lemon juice.

 

Akki Shavige Uppittu/ Rice Vermicelli UpmaMy elaborate Indian style breakfast happens only during weekends as hubby is there to enjoy. Also if I try new dishes, then there will be a photographic section. My hubby’s complains is always you cooking food but not let us eat. This recipe I saw it in a YouTube video 2 -3 years ago in a cookery show in Malayalam channel. Normally I hate those shows as anchors trying to overtake the cooks and repeat everything they say. In between there is sliver line that you will learn some new dishes. This Akki shavige uppittu/ rice vermicelli upma is one of dishes like that.

Akki Shavige Uppittu/ Rice Vermicelli Upma

This is Karnataka style dish, my brother in law is from Raichur, Karnataka that is only relation with Karnataka and visited Bangalore once. Shavige in kannada means vermicelli or kind of thin noodles. Even though there are two types of vermicelli are there one  made with wheat and other one made with rice. This Uppittu or upma  is made with akki shavige which means rice vermicelli. Whenever I make upma hubby wants it simple means there is no extra loaded veggies, he likes it with only onion. So I made this rice vermicelli upma also with only onion no other veggies, if you like veggies in your upma then try with carrot, capsicum etc.

Akki Shavige Uppittu/ Rice Vermicelli Upma

In south India all Kerala, Tamil Nadu, Karnataka and Andhra Pradesh makes upma each one is different in their own ways. When my mom makes cracked wheat upma she adds freshly grated coconut but when she makes vermicelli or semolina/suji  upma she never adds any grated coconut. My hubby hates cracked wheat upma I don’t know why even his mom is really fond of it.  I think two things he runaway if I make number one is paneer dishes, second this cracked wheat upma. When I told him I am going to make payasam with cracked wheat he told me don’t make it.

Akki Shavige Uppittu/ Rice Vermicelli Upma

I found this Rice vermicelli recipe interesting because it as freshly grated coconut and lemon juice along with extra added seasonings and nuts which is not added in regular semolina upma. I didn’t add cashew nuts as I didn’t have it in my hand. If you have it just add. Here comes delicious Akki shavige uppittu/ Rice vermicelli upma. Give it try you will like it, if into veggies add some. They taste great even without veggies, but if you want to sneak veggies into the diet this one is excellent.

First cook the Rice Vermicelli and cook seasonings

Peanuts , green chili and curry leaves. 

Coconut , lemon juice and coriander leaves.

Points to remember making perfect Akki Shavige Uppitu/Rice vermicelli upma 

    1. Only cook rice noodles in boiled water  with turmeric and salt. Turmeric to give color and salt to season the noodles 
    2. You can add your favorite veggies if you want 
    3. Adding salt and sugar perfectly balance the tartness of lemon juice 
    4.  You can skip or add peanuts or othernuts depending yout own taste buds. 

Here is vermicelli upma from my kitchen

Print Recipe
5 from 3 votes

Akki Shavige Uppittu/ Rice Vermicelli Upma

Delicious Akki Shavige Uppittu/ Rice Vermicelli Upma, South Indian style Rice noodles made with touch of coconut and lemon juice.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Indian
Keyword: Akki AShavige Uppittu,, Rice Vermicelli upma, upma
Servings: 2 serving
Calories: 419kcal

Ingredients

  • 100 g 2 cup Akki Shavige/Rice Vermicelli
  • 1 tablespoon olive oil
  • ¼ teaspoon mustard seed
  • 1 tablespoon chana dal/ kadala parippu
  • 1 teaspoon urad dal/ split black gram
  • 1 green chili cut it into two pieces
  • 1 sprig of curry leaves
  • ¼ cup chopped red onion
  • ¼ teaspoon turmeric
  • ½ teaspoon salt or to taste
  • 2 tablespoon peanut
  • 1 tablespoon cashew nuts optional, I didn’t used it
  • ¼ teaspoon sugar
  • ¼ cup coconut
  • 1 tablespoon lemon juice
  • 2 cups of water
  • 1 tablespoon cilantro or coriander leaves chopped finely

Instructions

  • Heat oil in a thick bottom pan, add mustard seeds
  • when it starts popping add urad dal and chana dal
  • and peanuts and green chili
  • When it changed its color add chopped onion ⅛ teaspoon turmeric and curry leaves and add ¼ teaspoon salt and
  • In the mean time in another pot add 3cups of water and bring to boil remove from heat and ⅛ teaspoon of turmeric and ¼ teaspoon salt add rice vermicelli.
  • And leave it for another 4 minutes or until it vermicelli becomes soft, then drains and set aside.
  • Add this drained vermicelli into the onion mixture.
  • Mix well so that everything combines well.
  • To this add rest of salt, sugar and freshly grated coconut and combine everything in low flame.
  • Finally add chopped coriander leaves and lemon juice and switch of the flame.
  • Enjoy

Nutrition

Calories: 419kcal | Carbohydrates: 57g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 765mg | Potassium: 205mg | Fiber: 6g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Tsoureki / Lampropsomo /Greek Easter bread

· 16 Comments

Delicious Traditional Greek Easter bread Tsoureki with spices Mahlepi and Mastic and  red dyed eggs

I love to celebrate the Festivals of the world with baking bread. Every Easter and Christmas I try to bake bread from one country. My connection with Greek food started with a Greek roommate when I was in Stockholm. She made delicious dinners every other weekend as most of the week and a weekend I am the one donning the cook’s apron.

I tried Italian Easter bread, Greek Easter cookies so this time I decide to bake a Tsoureki/ Lampropsomo/ Greek Easter bread. I got a chance to try 5 LB Organic All-purpose flour from Bob’s Red Mill along with gluten free All-purpose flour and almond meal.


Tsoureki / lampropsomo bread is specialty of Cypriot cuisine, and is super rich brioche type bread with red dyed egg which symbolizes Christ’s resurrection. The red represents life, victory and the blood of Jesus Christ .This braided bread can be shaped either into a circle or into two large braids and sprinkled with nuts, usually slivered, blanched almonds. It is served with red Easter eggs that have been dyed to represent the blood of Christ.
This bread is traditionally made with seeds of Mediterranean wild cherries, called mahlepi/ Mahlab

 

and Mastic, the resin form Pistacia lentiscus, var. chia.

 

I collected those spices long ago to try recipes from Greek and Middle Eastern cuisine. So I am happy to use it is my bread. In some recipe I found that they are using anise seeds too, I haven’t tried it in this bread may be next time. On Holy Saturday, Easter breads Tsoureki and red eggs are placed in baskets and then they are taken to church to be blessed. Some of them will be given as gift to godparents from children. In earlier times the newly married women also offered Easter bread to their parents in law.


Make sure to start your recipe with good quality flour like Bob’s mill’s Organic Unbleached White Flour which is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. Best part is that is not enriched with any additives. Not only this organic unbleached white flour, they have excellent selection of various flours. As Bread baking enthusiast and a sourdough baker to go place to buy various flour is Bob’s Red Mill.

Tsoureki is really tricky bread. You need to know some tricks to make it prefect. I think this is what grandma and mom made it every in year in their kitchen to bring out best. I end up trying 4 times so for the last two weeks my breakfast bread is Tsoureki.

They all taste great but losing their shape while baking, I researched for two days to get an answer, and finally got it. 1) Since it is high sweet bread, you need to bake it only at 350°F/177°C.

Second you need to make sure the bread has enough gluten by folding and stretching every hour of first 2 hour proofing. Then once braided give at least 30 minutes or does a poke test, if you poke the braid it will springs back immediately.

Finally don’t place dyed eggs (if using) on the bread dough before baking which you will see in every YouTube video and recipe instructions. You need to place it only after 20 minutes of baking if you place it earlier loosely then they will fall off while baking or if you stick it deeply, bread will lose its shape as they tend to extent on both sides.

Make sure to make braid little loose giving some extra room for extension on both sides. A good tsoureki should be soft, moist and fluffy, yet stringy and chewy. Which is sweeter than a challah so leftover one will be great for bread pudding. I will try that too.

Here comes the bread 

Flour, sugar , yeast, salt 

Melted butter 

Melted butter, milk, 

Egg

Soft supple dough 

Knead well  set aside in a greased bowl for fermentation.

After  2 hours 

Divide the dough into 3 equal pieces 

Roll into 3 equal sized rope 

braid  rope like this and set aside for  30 minutes 

Tuck the ends like this 

After 30 minutes do the egg wash and sprinkle seasme seeds and almonds 

Bake it in 350F for 20 minutes and place one colored egg. 

 

Continue to bake for another 10 minutes until it become golden brown in color.

Are you looking to buy flours from Bob's Red Mill here is the coupon

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Print Recipe
5 from 12 votes

Tsoureki / Lampropsomo /Greek Easter bread

Delicious Traditional Greek Easter bread Tsoureki with spices Mahlepi and Mastic with red dyed eggs
Prep Time2 hours 20 minutes
Cook Time30 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: Greek
Keyword: Greek Easter Bread, Lampropsomo, Tsoureki, Tsoureki Lampropsomo/Greek Easter Bread
Servings: 12
Calories: 2078kcal

Ingredients

  • 300 g/ 2 ¼ cup All purpose flour I used Bob’s Red mill organic all purpose flour
  • 50 g/ ¼ cup butter
  • ⅓ cup+ 1 tablespoon Milk
  • 50 g/ ¼ cup sugar
  • 2 large eggs
  • 7 g/2 ¼ teaspoon yeast I used SAF Gold
  • 2 g/ ½ teaspoon Salt
  • 5 tears of mastic
  • ¼ teaspoon Mahlepi
  • 1 hard boiled red dyed eggs How to make from here
  • 2 tablespoon sesame seeds
  • 2 tablespoon halved almonds

Instructions

  • In a kitchen aid stand mixer bowl, add flour, salt, sugar, yeast, mastic( which ground into powder with ½ teaspoon sugar) and Mahelpi .
  • In microwave safe bowl heat butter and milk until butter melts, about 30 seconds. Set aside and when it is luke warm add to flour mixture.
  • In another bowl slightly beats eggs and add egg to flour mixture keeping just 1 tablespoon of egg aside for egg wash.
  • Mix everything until you get soft but supple dough about 7 minutes in medium high speed.
  • Transfer the dough into lightly greased bowl and set aside for doubling for about 2 hours.
  • After one hour of proofing fold and stretch the dough set aside for another hour . Make sure to do this step it is really important.
  • Once the dough is doubled in volume, transfer to lightly floured surface and divide into 3 equal pieces about (184g)
  • Each piece of dough is rolling it into 17 inch ropes. You get 3 ropes.
  • Join the ropes at one end and do 3 strand braids like this.
  • When you reach the both tips first join them together and tuck it inside so that you can get perfect sides on both ends.
  • Sett aside for double for about 30 minutes or until dough springs back when you poke it in a baking sheet lined with parchment paper lightly greased with oil.
  • When the braid is proofing preheat oven to 350F/ 177C
  • When you are ready to bake, make an egg wash with 1 tablespoon water and reserved egg earlier.
  • Brush egg wash generously to the braid. And sprinkle sesame seeds and almond halves throughout the braid.
  • Bake it in preheated oven for about 20 minutes, open the oven and place the red dyed eggs in the center and rotate the pan and bake for another 10 minutes or until it gets golden brown in color or register 185 F inside.
  • Enjoy as much you want.

Nutrition

Calories: 2078kcal | Carbohydrates: 292g | Protein: 59g | Fat: 75g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 514mg | Sodium: 1446mg | Potassium: 811mg | Fiber: 14g | Sugar: 52g | Vitamin A: 2532IU | Vitamin C: 1mg | Calcium: 347mg | Iron: 19mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

How to dye egg with both red and yellow onion skins

· 6 Comments

Easter is coming on this March 27. My daughter is already asking me about picking Easter eggs from the backyard. Easter egg hunt is a game during which decorated eggs, real hard-boiled ones or artificial, filled with or made of chocolate candies, of various sizes, are hidden in various places for children to find. The game may be both indoors and outdoors. Here is how to dyes  eggs with both red and yellow onion skins.
When the hunt is over, prizes may be given out for various achievements, such as the largest number of eggs collected, for the largest or smallest egg, for the most eggs of a specific color. Real eggs may further be used in egg tapping contests.

Yellow onion skin dyed egg

She also wants me to dye the boiled eggs with her favorite color blue. I did that earlier while I was making Italian Easter bread. This time I am going to Greek style, yes I am making Greek Easter bread which uses red colored eggs. So I am going to color them only with red color.

Red onion skin dyed egg

I tried with food color they turned out to be messy, and thus decided to go natural, yes want to use natural ways to dye the eggs. When I read about coloring eggs in earlier time especially in Greece, where mom and grandma’s used onion skins to make red colored eggs. I tried coloring the eggs with both red onions and Spanish Onions (yellow onions) I found the red onions gives dark brownish red most closely maroon color where as Spanish onions gives slightly light colored one even after letting them to color for long time.

Yellow onion skin dyed eggs

You don’t except the extract red color as artificial colors gives, but it is natural so that is better than the artificial ones. For coloring the eggs you need to collect some red/ Spanish onion skins then boil it with water and vinegar. You will get orange colored water. Use this water to boil the eggs after boiling eggs for 10 minutes your red colored eggs will be ready. If you are artistic and creative, try wrapping the eggs with leaves, like cilantro, parsley with cheese cloth and boil them. Then you can create artistic eggs. I didn’t do it; I will try it next Easter. Are you ready to color your eggs, the start from here.

Print
How to dye egg with both red and yellow onion skins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 25 minutes

Yield: 8

How to dye egg with both red and yellow onion skins

Coloring the eggs using natural dyes, yes using onion skins

Ingredients

  • Red onion skin about 5-6 onions
  • Yellow onion skin about 5-6 onions
  • 4 cup water for each onions
  • 1 tablespoon vinegar for each onions
  • 8 eggs ( room temperature)

Instructions

  1. First peel the onion skins and put in sauce pan like this.
  2. One on the left is red onion and on the right is yellow onion

  3. Add 4 cups of water or more until the entire onion skins covered in water

  4. Boil for 5-6 minutes until onion skin becomes like this

  5. Strain and remove the skins from the sauce pan and bring back the colored water like this.

  6. Add room temperature eggs into the colored onion water and 1 tablespoon of vineagar and boil again to cook the eggs

  7. After 12 minutes of boiling switch off the flame and place the eggs for some more time.

Notes

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Falooda: Indian dessert drink with Blue Bunny® Ice cream

· 20 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #SoHoppinGood #CollectiveBiasSpring and summer means delicious cold drinks and ice cream, my kids love ice cream even in cold winter days. Still here in Texas we are waiting for spring. When I was young an outing on a hot day invariably ends with dad buying us delicious Falooda from the store. Falooda is a quintessential drink come dessert which is most famous in India and Pakistan. It has everything you look forward in a dessert; it is sweet, smooth, crunchy, velvety pleasing all your taste buds. Blue Bunny® Homemade Vanilla makes very good falooda, as the star ingredient in falooda is the generous scoops of a vanilla ice cream.


Falooda is a combination of silky vermicelli noodles (made with cornstarch) with ice cream( most common flavor is vanilla) , chewy black basil seeds /Sabja Seeds/tukmaria (they looks like chia seeds when they soaked but are entirely different), colorful jelly seeped in with rose syrup and cold milk topped with sprinkled nuts. According for food historian, K T Achaya, falooda began life as a decadent concoction in the royal courts of Mughal Emperors especially Jahangir. "Akbar's son had great curiosity to try anything novel," writes Achaya, in his book, The Story of Our Food. Others say that king Nadir Shah brought it with him when he came to India. No matter who ever brought it, it is a royal kind of dish which we all fell in love with it. Indian falooda got its influence from Iranian faloodeh shirazi; but there are also there other versions of falooda that can be found around Asia. Halo halo is a traditional Philippines dessert with evaporated milk, coconut, ice cream with tropical fruits. Singaporean cendol is made up of shaved ice with coconut and condensed milk with a golden-brown palm sugar syrup drizzled over it. Malaysia has ais/ice kacang that adds jelly, red beans, fruit, peanut, ice cream, sweet corn etc to the cendol. Mauritian bubble tea is made of milk, basil seeds, and agar-agar, strawberry or vanilla syrup and is called alouda.


For best tasting falooda you need soft silky vanilla ice cream like Blue Bunny® Homemade Vanilla, you can grab them from your nearest Wal-Mart store. They have other great flavors too; I love their new clear packaging and that allows us to see the flavors and swirls, is it wonderful.

I bought their Blue Bunny® Butter pecan one also.


You need to plan ahead for making Falooda; first you need to make jelly. I used gelatin free strawberry jelly. Need to soak the basil seeds/Sabja /tukmaria seeds for at least 30 minutes. Also cook the Falooda noodles for about 5 minutes in boiling water. Drain and set aside as you ready for assemble the dish. The fun part of the dish is the assembling each ingredients in layers.


Grab a tall glass add your favorite jelly in the bottom, followed by rose syrup, soaked basil seeds, cooked falooda noodles and chilled milk then finally top with two-3 scoops of Blue Bunny® Homemade Vanilla ice cream and topped with favorite nuts. Then add little extra rose syrup on the top if you want.

That’s all your falooda is ready to dig in. Who can say no to anything with Vanilla ice cream in it give it try you will love it.

 

Print
Falooda: Indian dessert drink

Rating: 51

Prep Time: 4 hours, 30 minutes

Cook Time: 5 minutes

Total Time: 4 hours, 35 minutes

Yield: 3 serving

Falooda: Indian dessert drink

Delicious dessert come drink Falooda with vanilla ice cream, rose syrup, strawberry jelly and dry fruits.

Ingredients

  • ¾ oz/25g Falooda noodles
  • ½ packet of Strawberry jelly (I used gelatin free)
  • 2 ¼ cup cold milk
  • 6 tablespoon rose syrup
  • 1 tablespoon black basil seeds /Sabja Seeds/tukmaria
  • 6 scoops of Blue Bunny® Homemade Vanilla ice cream
  • ¼ cup almond halves
  • ¼ cup roasted pistachio chopped coarsely
  • 3 cups water

Instructions

    For preparing Falooda
  1. Prepare the strawberry jelly according manufacture’s instruction in the packet

  2. and set aside in refrigerator.

  3. Soak the basil seeds in ¼ cup water

  4. for 30 minutes or until it swells up.

  5. Boil the 1 ½ cup water in sauce pan and add falooda noodles

  6. and boil for 5 minutes until it cooked well then wash it in cold water drain and set aside.

    7. To assemble Falooda
  7. Add 1 tablespoon strawberry jelly in the bottom of tall glass.

  8. Then add 2 tablespoon of rose syrup.

  9. To this add 2 tablespoon of soaked basil seeds

  10. Then add ¼ cup cooked falooda noodles

  11. To this add ¾ cup chilled milk

  12. Top with 2 scoop of Blue Bunny® Homemade Vanilla ice cream

  13. Then top it with another tablespoon of jelly and 1-2 teaspoon of almond halves and pistachio

  14. Serve without mixing and enjoy

Notes

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Manda puttu/Rice and mung bean sweet steamed balls

· 13 Comments

Delicious Manda puttu a traditional steamed balls made as offering for Attukal pongala made with rice flour, mung beans, jaggery and cardamom.

Some of the things that you did in the childhood is really nostalgic and follows you where ever you are. I born and brought up in Thirivuvanthapuram, Kerala, and the Southern part of India. In Thirivuvanthapuram, in the month of February or March there is festival at a local temple called Attukal Pongala. My mom used to do pongala every year irrespective of her health conditions. I would accompany her whenever it was possible. During this festival last day all the women gather around the temple Attukal and nearby and make Hearth under the hot sun and prepare offering for the Goddess. Most famous one is Pongala payasam/ Sweet rice pudding which everyone makes. I prepared that last year. I made this Mandaputtu as attukal pongala  coming on March 9th 2020.


Pongala paysam, Mandaputtu, therali , Sweet sundal and vella choru( white rice) are the offering of Attuakal pongala. Legend is that ladies did pongala to pacify the Goddess Kannaki, who was angry after killing her enemies in Madhurai (Tamil Nadu) who wrongfully imposed the death penalty on her husband. In February or March each year, over one million women gather at the Attukal Bhagavathy Temple, Thiruvananthapuram, Kerala, India, for the `Pongala' offering. It is registered in Guinness records, as the largest annual gathering of women in a particular area. The women, from all religions and communities in Kerala, gather with their cooking pots to perform a ritual for the health and prosperity of their families. The ceremonial, which involves cooking rice as an offering to the deity, lasts six hours.

attukalpongala

Credit: IBN news

This manda puttu is offered to the goddess to cure headaches and end troubles in the life. Manda puttu is made with green gram (mung beans) powder, rice powder, coconut and jaggery. It is also a steamed delicacy. “There is a belief that if manda puttu breaks while you are making it, it is a bad omen, when I made yesterday I was so afraid praying whole time, I was happy only after seeing them intact after steaming. I know it is belief, still you do it then do it with whole heartily that is my view.

 

Making mandaputtu is really easy, you need to roast the green gram (mung beans) really well and make it into powder then add rice flour, freshly grated coconut and cardamom and Jaggery. I am afraid of dirt in jaggery so made syrup of jaggery with ¼ cup water and added to the mixture. Then added fried raisin and roasted cashews into the mixture and made balls and steamed for 20 minutes it is ready.

 

It is delicious, give it try you will like it, and here comes the recipe.

 

Print
Manda puttu/Rice and mung bean sweet steamed balls

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 9

Manda puttu/Rice and mung bean sweet steamed balls

Delicious steamed sweet rice and mung beans balls with coconut and cardamom.

Ingredients

  • 1 cup rice flour ( I used store bought one)
  • ¼ cup +1 tablespoon green gram/mung beans/Pachapayru( roasted and powdered)
  • ¾ cup jaggery
  • ½ cup freshly grated coconut
  • 1 cup water
  • 1 tablespoon ghee
  • 10 cashews
  • 1 tablespoon raisins
  • 3 cardamom pods crushed

Instructions

  1. In a small skillet roast the green grams/mung beans/ pachapayru until it becomes slightly brown color.

  2. Set aside once it is cool enough to touch powdered it into fine powder. You don’t need to sieve it.

  3. In a small bowl add jaggery and ¼ cup water and boil it until jaggery melt and then strain the impurities and set aside.

  4. In a medium bowl add this powdered mung beans, rice flour, grated coconut, jaggery water, cardamom and mix well

  5. Gradually mix in rest of the water to form smooth dough you can pinch out and make it into a ball.

  6. In a small skillet heat ghee and add raisins so that it can plump up well and add this fried raisins and cashews

  7. along with ghee into the flour-grated coconut-jaggery mixtures and mix well to combine everything.

  8. Then divide dough into 9 equal pieces and make balls out of it.

  9. Then in a steamer steam the dough balls for 20 minutes or until it becomes glossy.

  10. Enjoy

Notes

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Here is the Recipe of Pongala payasam

Pongala payasam 2

Pin it for later 

Flu Drink

· 10 Comments

Delicious and healthy drink for reviving taste and boost from flu infections.

Last year this time I was recovering from a flu attack, and yes everybody at home except my little one got it. I was hit the hardest as I was the one who didn’t get flu vaccine. So this time I am super cautious, so I got my shot of flu vaccine earlier. In the meantime I needed to review a book so tried a few recipes from it. I don’t like reviewing cook book without trying anything from it as it is not a novel to just read, you need to try to get a feel of it. This Flu drink is the third recipe from the book that I have tried.

 

I love smoothies, and always find a way to add lot of veggies and fruits into the smoothie. Also it is filling and excellent breakfast for me.  I tried this flu  drink recipe is from the book Green Smoothies: Recipes for Smoothies, Juices, Nut Milks, and Tonics to Detox, Lose Weight, and Promote Whole-Body Health  by Fern Green.  As name implies the book contains, juices, smoothies and shot and milks. In the introduction Fern gives information about equipment you need to make juices, smoothies etc along with super greens. There are also tips for juice Detox and even a seven day green juice Detox plan.

First chapter is juices, from which I have tried two juice recipes, Strawberry, which includes fresh cabbage and tomato and strawberry. However I don’t like the overpowering of cabbage in my juice. If you are not bothered about fresh cabbage in the juice then it is one for you. Then I tried Purple ginger juice from the book. I liked it as it has ginger, orange juice and beets. It is tasty and loves the color.  There are 23 juice recipes in the book   of which about 20 of them uses various greens.

 

In Second chapter there is about 30 recipes  in Smoothie section,  Pineapple twist, blueberry chia  Strawberry joy and Fruit and fiber one are in my do list. I need to wait until my mint grows back to try few of the recipes.

 

Third chapter is about shots and milks. According to the author, shots are great when you need a healthy boost; you can add them to juices or smoothies or drink it alone. I like to drink it alone.  There are 4 shots recipes and I tried Flu Kick recipe from it. The last part is Milks, there Brazil nut milk, Pine nut milk, Almond milk, pecan milk,   pumpkin seed milk and chocolate cashew milk. Chocolate cashew milk is in my do list.

 

I like the book, and would encourage everyone to find your favorite smoothie, juices. I think Shots and milk everybody is going to like it. Another good thing about recipes in book is that only in milk recipes and a few others that natural sweeteners like agave nectar and honey are used.

One thing I found that we need to add water to dilute the juices and smoothie otherwise it will really hard to drink, that is my opinion.   If you are looking for various combo of green smoothies to try then buy this book. Only drawback I saw is that recipes don’t specify how many it serves. You need to figure it out on your own.

Here is the recipe of flu kick from the book. I followed everything but added little amount of water. This drink is known to boost immunity fights against the symptoms of the flu. I also find that because of its spicy nature you can regain your taste buds which are lose their functions during flu resulting bad taste and smell as it has, cayenne pepper, ginger garlic, orange and lemon along with touch of agave nectar.  Even though this drink is named as flu drink you can have it any time, when you required some boost to your body.

"I received  a complimentary  copy of book from Blogging for books for my honest review"

Print Recipe
5 from 2 votes

Flu Drink

Delicious and healthy drink for reviving taste and boost from flu infections.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Flu drinks, Healthy Drinks, Healthy shots
Servings: 1
Calories: 88kcal

Ingredients

  • 1 teaspoon agave nectar*
  • ⅛ th teaspoon cayenne pepper/red chili powder
  • 1 small clove of garlic
  • 1 inch ginger peeled the skin
  • ½ lemons
  • ½ orange
  • ¾ cup water optional, I added
  • *If you don’t have agave nectar in hand substitute with honey.

Instructions

  • In a blender add everything and blend well and enjoy.
  • You can also juice the garlic, ginger, orange, and lemon into the glass and mix rest of the ingredients and enjoy

Notes

This recipe is adapted from here
 

Nutrition

Calories: 88kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 193mg | Fiber: 3g | Sugar: 14g | Vitamin A: 199IU | Vitamin C: 64mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Pin it for later

 

Peanut Butter Chia Overnight Oatmeal

· 14 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BringYourBestBowl #Kroger #CollectiveBias

Do you remember the famous quote eat breakfast like a king, lunch like a prince and dinner like a pauper? However due to craziness in the morning schedule, everything happens opposite. So I decide to change that habit, and find a new way to make my breakfast filling and delicious, that is either with whole smoothie, sourdough bread or with overnight oatmeal.  Peanut butter chia overnight oatmeal is really wholesome you never feel hungry until lunch time.

I got introduced to oatmeal after coming USA by one of my friend. She made oatmeal for me in the morning that was instant oats. Then my hubby introduced me to old fashioned rolled Quaker® Oats as breakfast, as oats helps him to maintain his blood sugar. Now we are including wheat bran along with the oatmeal to make more fiber rich one. Oatmeal contains more complex carbohydrates and water soluble fiber that helps in slow digestion and stabilizes blood-glucose levels also reducing cholesterol levels. Oats are also rich in omega-3 fatty acids, folate, and potassium.  There is a National promotion of “Bring Your Best Bowl “of Quaker® Oats on select Quaker® Oats Instant Oat SKUs (Original and Maple Brown Sugar) and Quaker® Oats Standard Oatmeal Canisters (Old Fashioned and Quick One Minute) is going on now, if you create a wholesome recipe within 2-5 ingredients, in a bowl you will get a chance to win  some exciting prizes. I will give the details at the end of this post.

Overnight oats are best option, if you are busy mom like me with two little kids or working women who are always in a rush to get out of the door or you’re someone who prefers to ease into the day without spending too much time in the kitchen. One good thing about overnight oatmeal is that mixing everything the night before you go to bed and enjoy it in the morning. Overnight oats are super-easy to make, portable, inexpensive and a delicious way to get your day off on the right foot. Remember overnight oatmeal is like creamy blank canvas, which is open to customize according your taste buds and choice which leads to tasty concoctions.

For making this delicious overnight oat meal first get star ingredient rolled Quaker® Oats (you can get it from local Kroger store).

This is my best bowl of oatmeal; to a Mason jar or bowl add rolled Quaker® Oats along with chia seeds, peanut butter and almond milk (make sure to add 2:1 ratio fluid and oatmeal since using chia seeds, otherwise 1:1 ratio is enough) with touch of maple syrup and keep it in refrigerator and forget about it. Next morning take out from refrigerator and add your favorite topping, I added strawberries, blueberries, banana and toasted hemp seeds, this part is wide open you can you use whatever available in hand.  It is just delicious with all fruits and seeds and nuts with oatmeal.  Give it try you will love it.

 

 Here comes the information about the promotion, are you interested to bring your own best bowl of oatmeal, and then enter this national sweepstakes for a chance to inspire the next Quaker® Oats Oatmeal flavor? You can enter to win $250,000 – Top recipe entries will be created and sold in stores for a limited time in fall 2016. To check the rule please clicks here .

  • Contest Start Date – January 2016
  • Contest End Date – March 12, 2016
  • Announce Winner – November 2016
  • Print
    Peanut Butter Chia Overnight Oatmeal

    Rating: 51

    Prep Time: 5 minutes

    Total Time: 8 hours, 5 minutes

    Yield: 1

    Peanut Butter Chia Overnight Oatmeal

    Delicious overnight oatmeal made with peanut butter, chia seeds and almond milk, topped with favorite fruits and toasted salted hemp seeds.

    Ingredients

    • ½ cup rolled Quaker® Oats
    • 1 cup Sweetened almond milk
    • 1 tablespoon chia seeds
    • 2 tablespoon peanut butter (crunchy or creamy)
    • 1 teaspoon maple syrup
    • ¼ teaspoon vanilla extract (optional)
      • Topping
    • Banana
    • Strawberries
    • Blueberries
    • Toasted salted hemp seeds

    Instructions

    1. In a bowl or mason jar add chia seeds,

    2. peanut butter

    3. and almond milk, maple syrup, vanilla extract ( if using ) and mix well.

    4. Then add rolled oats and mix just to combine and set aside in refrigerator for overnight or at least 6 hours.

    5. Next morning add topping like Banana, blueberries, strawberries and sprinkle toasted salted hemp seeds and enjoy.

    Notes

    Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

Rigo Jancsi

· 12 Comments

Delicious chocolate sponge cake with chocolate whipped cream filling and chocolate ganache with a scandalous history

<img src="Rigo Jancsi.jpg" alt="Rigo Janscsi a triple layer chocolate sponge cake ">

Rigo Jancsi is the Hungarian chocolate pastry which was on my do list for long time. Finally I made this delicious treat for this month Baking Partner’s challenge. Usually I make the recipes based on the ingredients, or importance. Never tried recipes based on the story behind it. Yes this Rigo Jansci is result of scandalous love story between a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of American millionaire E. B. Ward and the wife of Belgian Prince de Caraman-Chimay.

<img src="Rigo Jancsi.jpg" alt="Rigo Janscsi a triple layer chocolate sponge cake ">

 Not all the famous love stories ever end in happily ever after. Just like Romeo Juliet, Heer Ranjha, Sohni Mahiwal.  Here is the story of this cake Rigo jancsi/Gypsy John cake. Clara Ward, born in 1873, was the youngest child of Eber Brock Ward, multi-millionaire captain of pretty much every pre-automotive industry in Detroit and the Midwest, and an actual captain, too. He died when Clara was two years old, leaving her all of his lumber fortune. (He also left behind lot of fortune for her, steel, railroad, silver and salt mine, shipping, real estate etc..)

Clara_Ward_Post_Card2

(credit: Wikimedia).

When she reached 17 years old, Clara married the Belgian Prince de Caraman-Chimay and became one of Detroit’s elite contingents of gilded age celebrity princesses. It was the ultimate status move for wealthy industrialists: marry your pretty young daughter off to a minor European monarch, who has only name but in reality broke and needed cash for repairing his old chateau (Castle).

<img src="Rigo Jancsi.jpg" alt="Rigo Janscsi a triple layer chocolate sponge cake ">

 Clara was not found of her life in those large mansion may be she couldn’t adjust the life to his terms.  Clara and the Prince left for Paris in 1894 when they got tired of dealing with the scandalous royal gossip.  In between Clara become mother two kids. Clara and Prince were a frequent visitor of cafes where Clara met a Hungarian violinist named Rigó Jancsi(1896) and, to the creating confusion among the general public and the panting  joy of tabloid reporters, fell in love and ran away with him.

 <img src="Rigo Jancsi.jpg" alt="Rigo Janscsi a triple layer chocolate sponge cake ">

To celebrate their love Rigo Jancsi asked the chef to create a cake in his name.  The Prince de Caraman-Chimay sought a divorce. Meanwhile, gossip taunts followed Clara and Rigo all over Europe. After few years Rigo was not faithful to Clara and continuing with his affairs and cheating Clara. Clara in the end need to performed at cabarets and salons an art she called poses plastique (wearing something see through and standing still, in a pose, for a long time) for survival. She went on to marry a Spanish waiter she met on a train but her true love – and her last husband- was an Italian station master of a railroad. Clara died at the young age of 43 in Padua, Italy.

<img src="Rigo Jancsi.jpg" alt="Rigo Janscsi a triple layer chocolate sponge cake ">

When I read about the story I know that I need to try this cake. At first tried recipe from a Hungarian site, but it turned out as a bad sponge cake. Then I tried recipe from Joe-pasty. However his recipe is for a big cake. I know if I made that nobody will try it. So I tried only ⅓ of the recipe. Also adjusted the chocolate mousse filling  with gelatin as stabilized whipped cream tend to stay long than the non ones. Since I am the only one going to finish, if you can finish it sooner then, you can skip the stabilized whipped cream part.

I tell you this cake is also like their love story long process, took almost a day. First make chocolate sponge cake, then chocolate whipped cream mousse as filling, then again top with sponge cake and finally top with chocolate ganache. This cake is served as small 2 inch pieces. So there is enough for to a family of four to enjoy. Give it try if you are enthusiast like me. Chocolate over chocolate over chocolate will be delicious and dangerous isn’t it?  Here is the recipe of Rigó Jancsi~ a traditional Hungarian and Viennese Celebration Cake

For cake  first mix in cocoa powder and  melt butter and chocolate

 

Add sugar in egg yolks and beat well  then incorporated melted chocolate

Beat egg white and later incorporate it into egg-yolk chocolate mixture

Make cake batter and bake at 350F

Cake glazed with chocolate

Prepare the stabilized chocolate mousse

Assembly of the cake

Finally top with rest of cake with glazed side towards top, then refrigerate until it set and cut and serve.

Enjoy

<img src="Rigo Jancsi.jpg" alt="Rigo Janscsi a triple layer chocolate sponge cake ">

Print Recipe
4.67 from 3 votes

Rigo Jancsi

Delicious chocolate sponge cake with chocolate whipped cream filling and chocolate ganache.
Prep Time12 hours
Cook Time15 minutes
Total Time13 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Pastry
Servings: 6 pieces
Calories: 507kcal

Ingredients

For the sponge cake:

  • 2 ½ tablespoon 24g all-purpose flour
  • 1 tablespoons 6g cocoa powder
  • 5 tablespoon 71g butter
  • 2 ounces 57g semisweet chocolate, chopped fine
  • 3 eggs room temperature and separated
  • 3 tablespoon 45g sugar
  • ⅛ teaspoon salt

For the chocolate glaze:

  • 3 ounces 84g bittersweet chocolate, chopped
  • 1 tablespoon 26g butter
  • 1 tablespoon 27g light corn syrup
  • ¼ teaspoon vanilla extract

For the filling:

  • ¾ tablespoons 5g cocoa powder
  • 3 tablespoon powdered sugar
  • 3 ounces semisweet chocolate chopped fine
  • ¾ cup heavy cream + 1 tablespoon
  • ¼ teaspoon rum extract otherwise use ¾ tablespoon rum
  • ¾ teaspoon gelatin
  • 1 tablespoon cold water
  • 1 tablespoon boiling water
  • ½ teaspoon vanilla extract

For the assembly:

  • Apricot glaze
  • 1 tablespoon apricot jam
  • ¼ cup water

Instructions

  • Preheat your oven to 350. Line a 8 inch square pan with parchment paper and brush it with melted butter.
  • For the cake. Whisk together the cocoa powder and flour.
  • Add the chocolate pieces and butter in a bowl and stir to melt, apply ten-second bursts of heat as necessary. When the mixture is smooth, set it aside to cool.
  • In a mixer fitted with a whip, beat the egg yolks on high until pale and thick, about five minutes, then with the machine running add half the sugar in a stream.
  • Transfer the yolk mixture to a medium bowl and fold in chocolate mixture.
  • Set the bowl aside while you prepare the whites.
  • Rinse and dry the mixer bowl and whip. Put the whites in the bowl and whip to soft peaks, add the salt, then add the remaining sugar in a stream.
  • Continue to whip to the stiff peak stage, the foam should be very glossy. Stir ⅓ of the whites into the yolk mixture to lighten the batter, then fold in the rest in two additions. Lastly, fold in the flour and cocoa.
  • Scrape the batter into the prepared pan and level it with an icing spatula. Bake for 12-15 minutes
  • Remove the cake from the oven and loosen the edges with a knife.
  • Lay a second sheet of parchment and a wire rack over the layer, then invert the pan( I forgot to line the parchment paper in wire rack) . Remove the pan and — carefully — the top sheet of parchment. Cover the cake with a clean kitchen towel and another wire rack and invert the cake again. Remove the parchment from the top and allow the cake to cool.
  • When the cake is cool, cut the sheet in half. Prepare the glaze by combining all the ingredients save for the vanilla in a microwave-safe bowl. Heat the bowl for 20 seconds on full power, then apply as many ten-second bursts as needed to melt the chocolate completely, stirring in between to allow the residual heat to do most of the work. Stir in the vanilla and pour the glaze over the cake, spreading it promptly with an icing spatula
  • Allow the glaze to set, about 45 minutes to an hour. divide into two equal half,
  • cut one half into 2 ½ inch 6 pieces. .Set the pieces aside or store in the refrigerator.
  • For the filling, melt the chocolate pieces with 1 tablespoon heavy cream in the microwave, using a 20-second burst, then as many ten-second bursts as needed until it’s completely smooth. Cool it until it’s just barely warm to the touch.
  • Mix in coca powder and sugar in a bowl
  • If using gelatin, Add ¾ teaspoon gelatin in 1 tablespoon cold water and set aside for 5 minutes
  • Then when you are ready to mix in with cream, add 1 tablespoon of boiling water.
  • Add this liquid gelatin to heavy cream along with rum extract, vanilla and whip very well.
  • Stir together the cocoa and powdered sugar.
  • Whip the cream mixture to just shy of soft peaks. Then, with the machine on, whip in the cocoa and sugar
  • Then add melted chocolate and mix well.
  • Set the second cake layer on sheet of parchment paper and trim up the sides. Brush apricot glaze over it
  • then apply the filling, being careful to apply it evenly.
  • Square up the corners. Gently lay the glazed top pieces on the top, then refrigerate the entire cake for at least an hour.
  • When ready to serve, cut the cake into pieces using a sharp knife heated under hot top water.
  • Enjoy
  • * if you don't want to store the cake for long time, skip the Stabilized whipped cream frosting with gelatin
  • Don't want to use rum skipp that part also
  • If you can find corn syrup, try with semi-sweet chocolate instead of bitter chocolate.

Notes

This recipe is adapted from Joe pastry and stabilized chocolate mousse inspired from here
 

Nutrition

Calories: 507kcal | Carbohydrates: 40g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 150mg | Sodium: 199mg | Potassium: 299mg | Fiber: 3g | Sugar: 28g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Strawberry Chocolate Chip Cookies

· 16 Comments

Delicious  Chocolate Chip Cookies made with Strawberry cake mix. With 6 ingredients you can make delicious cookies .

This is excellent Valentine’s Day recipe.   You can make these  delicious  cookies  from strawberry cake mix.

Strawberry cookies9

How to make this Strawberry Chocolate chip cookies

It is simple just easy recipe, just add egg, oil and chocolate chip into the mix and make cookies. It is really beautiful.

It is slightly on sweeter side. As it is Valentine so there is no harm in being little sweet.

Next time I will add some sour cream or cream cheese to balance it out. Anything with chocolate chips has fans in our home. Yes kids loves candies and cookies, I try to make it for them.


Next on my agenda is to make with fresh strawberries I don’t how it is going to turn out,

I will try it and let you know if it is good I will blog about it. If you didn’t hear about that in near future, it means it failed miserably.

Here comes the delicious strawberry chocolate chips cookies, Give it a try you will like it adjust the sugar content if you want it.

Ingredients

You need Canola oil ( use any vegetable oil of your choice)

Strawberry Cake mix

Vanilla extract

Eggs

Baking powder

Instructions to  make this Strawberry Chocolate Chip Cookies

First mix in strawberry cake mix and baking powder

In another bowl add Egg +oil+ vanilla extract

Mix  wet ingredients with dry ingredients

Mix before addition of chocolate chips

With chocolate chips

Shape and ready for baking

Variations

Instead of semi sweet chocolate chips you can use white chocolate chips, Then add sour cream to balance out the sweetness.

If you want you can add dehydrated strawberries. Fresh strawberries can make the cookie dough too moist.

Adding macadamia nuts will great combo.

Print Recipe
5 from 6 votes

Strawberry Chocolate chip Cookies

Delicious soft strawberry chocolate chips cookies for Valentine made with cake mix. Easy to put together.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies recipes, Strawberry Chocolate Chip Cookies, Valentine Recipes
Servings: 12
Calories: 90kcal

Ingredients

  • 1 ½ cup /8 ounce/227g Strawberry cake mix I used Betty corkers
  • ½ teaspoon /2g baking powder
  • ½ cup/3.8 ounce/108g Chocolate chips
  • 1 large egg
  • 2 tablespoon canola oil Substitute with sour cream/ cream cheese

Instructions

  • Pre-heat oven to 350F. You can line the pa with parchment paper if you want I didn't.
  • In a medium bowl add flour and baking powder and mix really well and set aside.
  • In a small bowl add egg, oil , vanilla extract and lightly beat the egg really well
  • Add this wet ingredients to dry ingredients and mix really well.
  • Finally fold in the chocolate chips into the cookie dough.
  • Make 1 tablespoon ball out the dough and place it 2 inch apart in cookie sheet.
  • Bake it in a preheated oven for about 10 minutes. Make sure not to change the color.
  • Remove from the oven and cool it in cookie sheet for 10 minutes and then cool completely in wire rack
  • Once it is cooled transfer to airtight container and enjoy.

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 147mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20IU | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Cajun spiced Roasted Cauliflower

· 6 Comments

Cauliflower is only vegetable whenever I cook hubby says it is not turned out good until a while ago. Now for a few weeks, he has changed his opinion yes found out two delicious recipes to make cauliflower, one is tomato cauliflower masala and second this Cajun spiced roasted cauliflower. This Cajun spiced roasted cauliflower is from my friend Alea Milham’s new cook book.
Prep-Ahead Meals from Scratch is book by Alea Milham. She write the blog Premeditated Leftovers.

We, I, Alea and April were part of Hearth and Soul blog hop, I know her through that blog hop. However she got busy with cook book and blog, and left blog hop. Even then if you need something she will immediately return answer to your queries. My review doesn’t influence any way of our friendship.


Book Prep-Ahead Meals from Scratch has 6 chapters. In the 4 pages of introduction, Alea explains about batch cooking, speed prep techniques, food storage tips, menu plans and money saving shopping strategies. Each chapter has its own introduction about how to cook on various ways on batch scale, like stove top, oven, pressure cooker etc. First chapter is about chicken recipes, and Asian chicken pasta salad, Chicken marsala pizza on yeast free crust, Chicken alfrerdo stuffed shells with broccoli are a few recipes. Second chapter is all about Pork, you can find chipotle pulled pork tacos, Skillet Mac and cheese with Ham and Broccoli, White chili with rice, Crustless ham and asparagus quiche sounds interesting. Then 3rd chapter is about Beef, Southwestern sloppy Joes, Sunday night roast beef, Fajita frittata, Asian Beef and Broccoli slaw warps and Skillet beef Burgundy are few recipes. Chapter 4 is about Beans and rice. I have few recipes in the list to try and those are Three Bean Minestrone soup, Tuscan white bean and acorn squash soup. Mediterranean beans and rice, South West three bean salad, 15 minutes Refried Black beans, 15 minutes baked beans etc. The chapter Five is about veggies which can be ready in a few minutes. Cinnamon glazed carrots, Cajun spiced cauliflower, Garlic ginger green beans, Pumpkin pie spiced Parsnip fries, seasoned potato wedges, and Broiled chipotle sweet potatoes etc are few on the list.


Chapter 6 is about seasoning mixes, sauces, and broth etc. I tried Cajun spiced cauliflower recipe from the book, due to the spicy nature of my palate I increased the spices to from 1-2 ½ tablespoon .Also used only half head of cauliflower as that was left after making curry. It is delicious and excellent side dishes. Hubby too agreed with me. If you have less tolerance to spices then reduce the spices. I made about ⅓ cup of spice mix and it was enough to use it for this recipe and also for another recipe of fried dill chips.


I like the book as it helps you to make batch cooking and all are simple and easy recipes you can put together in less time. One thing I found that not all the recipes have final pictures, if it were there it will be good that will a help for the readers. Also there is desserts are lacking in recipes.
If you are person goes with menu first then buy this book as it helps you make meals ahead. Here comes the recipe.

Disclosure: I received a copy of this book  from  Alea Milham for this Review. However all opinions are mine.

Print
Cajun spiced Roasted Cauliflower

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 3

Cajun spiced Roasted Cauliflower

Delicious spicy roasted cauliflower and excellent side dish.

Ingredients

  • Half of Cauliflower
  • 1 ½ tablespoon Olive Oil
  • 2 ½ tablespoon Cajun Seasoning Mix* (Increase if you like it spicy)

    • Cajun seasoning mix ( makes about ⅓ cup)*
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • ½ tablespoon Cayenne pepper
  • ½ tablespoon ground black pepper
  • ½ tablespoon dried oregano
  • ½ tablespoon dried thyme
  • ¾ teaspoon red pepper flakes

Instructions

  1. First make Cajun Seasoning mix by combining all the ingredients in the list and mix well and set aside in airtight container.
  2. Preheat the oven to 450F ( 230 C or gas mark8)
  3. Wash and cut the cauliflower into bite size pieces and place them in a baking sheet lined with non-stick foil,
  4. Line cauliflower florets in single layer and drizzle olive oil and toss them really well. Then sprinkle the Cajun seasoning mix and mix well so that spices get coated really well into each pieces.
  5. Bake for 20 minutes, or until cauliflower is fork tender.

Notes

This recipes is adapted from Prep-Ahead Meals from Scratch

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

7 Recipes for Super Bowl Party

· 3 Comments

Super bowl recipesTomorrow is Super Bowl, my hubby's favorite game.  He taught me the game, so now I too enjoy it. This year as usual our home team Texans is not there in the Super Bowl. So we have to choose a team from two teams playing Super Bowl. I think we will support Broncos as Payton Manning is playing.  One thing I like  about super bowl is lot of new ads. However they take up lot time. So the game  is going to go on  for a long time. Always I  try to make some tasty and easy dishes fro the super bowl, and this time also  I planning to make some.  Here is the recipes for Super Bowl Party from my kitchen.

Vegetarian chili

Jalapenos poppers

Strawberry Cheesecake Chimichangas

Bunuelos Colombianos

Chinese Scallion pancakes

Pizza hut style bread sticks

breadsticks4

Thin Crust Vegetable Pizza: Best Pizza I ever made..

 

These 7 recipes make your  Super Bowl party fun. Give it try let me know how it turned out.

Chocolate Red Wine Cupcake with orange butter cream frosting

· 51 Comments

Delicious chocolate red wine cupcake made with red wine, coca powder with orange butter cream perfect as date night dessert.

Chocolate red wine cupcake11

February is the month of celebration of love and Valentine’s Day falls on 14th of this month.

Have you tried adding red wine in your cupcake if not give it a try it will be delicious .  I made this Chocolate red wine cupcake and with orange butter cream.


How to make this Chocolate Red wine Cupcake ? 

You need following ingredients to make this

All purpose flour  : I used unbleached all purpose flour. You  can  use bleached ones also. 

Red wine : Good quality red wine. Most sweeter wine will be better

Dutch process cocoa powder 

Brown sugar 

White sugar 

Egg 

Leavener : Both baking powder and baking soda is used in this recipe.

Vanilla extract : Any good quality vanilla extract will work here

For orange butter cream 

You need butter,  orange zest, confectioner's sugar , vanilla extract and orange juice.

Instructions 

In a bowl mix dry ingredients first, all purpose flour, baking soda, baking powder, salt and cocoa powder.

After mixing everything

First cream the butter and granulated sugar and white sugar together

After creaming sugars and butter incorporate the egg

Incorporate Red wine into the batter.

Then mix in dry ingredients  to  form a silky smooth cupcake batter.

Transferred to prepared  tin lined with cupcake liner and bake .

After baking

Once the cupcake is cooled top with orange buttercream frosting .

Frosting ready

How this cupcake taste?

This cupcake is delicious but it is dense, it rise well while baking but it sunk little bit. Taste wise it is delicious you will go for the second bite without your knowledge. Yes chocolate and wine are perfect pairs.

Chocolate red wine cupcake14

If you like this red wine chocolate cupcakes you may like these too

Best Dark Chocolate Cupcakes with Chocolate ganache filling

Print Recipe
5 from 2 votes

Chocolate red wine cupcake with Orange butter cream for date night and Valentine giveaway

Delicious chocolate red wine cupcake with orange butter cream frosting. More like fudge than cake structure.
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Keyword: cupcake recipes, Red wine cupcakes
Servings: 12 cupcakes
Calories: 291kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

Cake

  • 8 tablespoons 113 grams unsalted butter, at room temperature
  • ¾ cup 145 grams firmly packed dark brown sugar
  • ¼ cup 50 grams white granulated sugar
  • 2 large eggs at room temperature
  • ¾ cup 177 ml red wine ( I used Merlot Josh Cellar)
  • 1 teaspoon 5 ml vanilla extract
  • 1 cup + 1 tablespoon 133 grams all-purpose flour
  • ½ cup 41 grams Dutch cocoa powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon

Orange butter cream frosting

  • 3 tablespoon butter softened
  • 1 ½ cups confectioners' sugar
  • 1 teaspoon grated orange peel
  • ¾ teaspoon vanilla extract
  • 1 tablespoons orange juice

Instructions

  • Preheat the oven to 325°F.
  • Line muffin tin with 12 cupcake liners and lightly grease them.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter and sugars until smooth. 3 minutes.
  • Add the egg and yolk and beat well, vanilla then then the red wine and Vanilla
  • Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.
  • Mix until ¾ combined, then fold the rest together with a rubber spatula.
  • Fill the prepared pan with ¾th of batter.
  • Bake for 18 minutes, or until a tooth pick inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate.
  • Cool in pan on a rack for about 10 minutes cool the rest of the way on a cooling rack. This cupcake keeps well at room temperature or in the fridge.

Make the frosting.

  • In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla.
  • Add enough orange juice to achieve frosting consistency.
  • Frost the prepared cupcakes as much as you like.
  • Enjoy the cake

Notes

This recipe is loosely adapted from here
 

Nutrition

Calories: 291kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 102mg | Potassium: 138mg | Fiber: 2g | Sugar: 33g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Overnight country brown sourdough bread

· 6 Comments

Delicious Overnight country brown sourdough bread with just 4 ingredients flour, water, salt and starter. Goes well as toast or sandwich. 

I love my sourdough starter, as it helps me to make delicious bread. I have two them in my hand but only one is surviving now and other one died. I make sourdough bread because it is healthy and helpful for my hubby’s diabetes. Yes and it also helps him to control his blood sugar and also it is really filling you don’t need to eat a lot one or two slice is enough until next food. I was experimenting with recipes from my bread book collection, this overnight country brown sourdough bread  from one of my favorite book.

I bake at least one sourdough bread every week. Earlier I used to follow the recipes line by line now I am changing it to put my own twists and taste into the recipe. I like Ken Forkish recipes, however it makes lot of leaven and that means lots of flour for a single recipe. I don’t like to waste any flour as bread flours are really expensive so like to cut down on that part. And I don’t think it will comprise the taste so it is fine. Nowadays due to winter, kitchen is cold so when I crank up the oven it is nice to stand near and watching the baking bread.

For this recipe, increased the whole wheat flour than the original recipe and also increased the hydration as I am obsessed with yeasty holes. Yes I was able to get the perfect ears in bread while baking also. Baking is always fun when you get what you looking for. This is simple and delicious bread as soon as I took photo’s my little guy want to taste the bread. They are really delicious and with good crust and chewy interior.

Still I need to work on the scoring part, as I know practice make it perfect. Today we went to DPS to change our address in the Driver’s license, the officer who attended me wanted the naturalization certificate which I didn’t have in hand. But the officer who was helping my husband told him your passport is a proof of citizenship and is enough. Then Hubby told her, that the officer who was helping my wife would not accept the passport. This lady left the seat and went to officer who was helping me and told her to change a sequence on the computer. Finally it got approved and both I and my husband got a new driver’s license. That indicates that for everything working knowledge is needed.

After cutting the bread, I was able to find some tunnel and holes which made me happy.

Whole wheat bread 10
Coming back to the recipe, here is the delicious overnight country brown sourdough bread. Try it you will love it.

In the morning in a bowl, mix the all the ingredients the leavain

and leave at room temperature for about 5-6 hours.

See the activity

After 6 hours, when the leavain passes float test (add a small piece of leavain into the cup of water and if the leavain float then it is ready) make dough. Add everything including leaven and flours and water into big bowl and mix well with bread whisk and set aside for 30 minutes. It will be just mixed one not well kneaded one.

After 30 minutes add the salt and mix really well. Fold the dough for 10 times, and leave it aside for another 30 minutes at room temperature. Repeat the process of folding for another two 30 minutes intervals.

Then leave the dough for about 3-4 hours until it doubles in volume until you see the sourdough activity.

Transfer the dough to slightly floured surface and shape it into round ball, and transfer to proofing basket.

If you are baking the bread on the same day, leave it for another 3-4 hours. Or transfer the dough to the refrigerator and do a overnight cold fermentation.

When you are ready to bake, preheat the oven 475F, you can preheat the oven with Dutch oven or pizza stone. If you are done overnight cold fermentation, then transfer the dough to parchment paper.

Carefully remove the lid of Dutch oven and transfer the dough, if you want you can score them.

Whole wheat bread 4

Print Recipe
4.67 from 3 votes

Overnight country brown sourdough bread

Delicious crusty bread with chewy interior, goes well as toast or for sandwich.
Prep Time15 hours
Cook Time45 minutes
Total Time16 hours
Course: Main Course
Cuisine: American
Servings: 12 servings
Calories: 168kcal

Ingredients

For Leavain

  • 25 g Sourdough starter
  • 100 g cool water
  • 100 g white flour
  • 25 g whole wheat flour

Dough

  • 250 g luke warm water
  • 190 g whole wheat flour
  • 250 g Bread flour
  • 11 g sea salt
  • Entire Leavain

Instructions

  • In the morning in a bowl, mix the all the ingredients the leavain
  • and leave at room temperature for about 5-6 hours.
  • Starter's magic
  • After 6 hours, when the leavain passes float test (add a small piece of leavain into the cup of water and if the leavain float then it is ready) make dough. Add everything including leaven and flours and water into big bowl and mix well with bread whisk and set aside for 30 minutes. It will be just mixed one not well kneaded one.
  • After 30 minutes add the salt and mix really well. Fold the dough for 10 times, and leave it aside for another 30 minutes at room temperature. Repeat the process of folding for another two 30 minutes intervals.
  • Then leave the dough for about 3-4 hours until it doubles in volume until you see the sourdough activity.
  • Transfer the dough to slightly floured surface and shape it into round ball, and transfer to proofing basket.
  • If you are baking the bread on the same day, leave it for another 3-4 hours. Or transfer the dough to the refrigerator and do a overnight cold fermentation.
  • When you are ready to bake, preheat the oven 475F, you can preheat the oven with Dutch oven or pizza stone. If you are done overnight cold fermentation, then transfer the dough to parchment paper.
  • Carefully remove the lid of Dutch oven and transfer the dough, if you want you can score them.
  • And close Dutch oven with lid and bake it for about 20 minutes. Then remove the lid and parchment paper and bake it for another 25 minutes and if the bread is not dark brown give another 5 -10 minutes.
  • Let cool the bread for 45 minutes and then slice and enjoy.

Nutrition

Calories: 168kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 358mg | Potassium: 95mg | Fiber: 3g | Sugar: 1g | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Other few sourdough recipes here 

Hearth Sourdough Loaf 

 

Lebanese Rice pudding/Riz B Haleeb

· 19 Comments

I grew up eating rice pudding and had a belief that rice pudding is a dish only in India. But once I stepped out of India, I found that rice pudding is universal; you can find them in other parts of the world also. Rice pudding is varied with additions according to place of it origin. This recipe is Lebanese version of rice pudding “Riz B Haleeb” which translates to “Rice in Milk”


This recipe is adapted from the book “ Hadia Lebanese style recipes” by Haida Zebib Khanafer. She  is my virtual friend and also writes the blog Hadia's Lebanese Cuisine. She had sent me the book a while ago, but I was not able to try any recipes from it as I was debating on which one to try first. I have long list to try a few among them being Coconut Namoura, Zatar bread, Stouf cake etc. I am fan of Namoura which I used to get from a Middle Eastern Store near my old house. I collected spices, orange blossom water, rose water, pomegranate molasses etc. Now we are staying very far so it is not easy to make a trip as I would have earlier.


The book consists of 21 chapters divided into soups, salads, appetizers, eggs, pastries, grains, pasta and gratin, Laban (yogurt based), tarts and pies, oriental sweets, drinks ,pickles and jam etc. This book has 440 recipes; and I am sure everybody will find their favorite one. Even though book is named as Lebanese style recipes, but it has recipes from all over the world. I would love to try Lebanese recipes as I can learn about the culture and cooking style. There are about 30 soups, 36 oriental sweets recipes etc to name a few. For example there are 8 pudding recipes you can choose from. This is just to give you an idea that this book has lot of delicious recipes. So if you are looking for good Lebanese recipes then buy this book you will love it. Only con I can find is that you need a long time to try all the recipes.


I choose to try this Lebanese rice pudding because I wanted to learn the difference in cooking style of rice pudding in various countries. In India when we make rice pudding we don’t add any thickener like corn starch. So it is runny consistency where as this rice pudding has thick consistency. Also I like the addition of mastic gum.

I added a splash of orange blossom water which is not mentioned in the book and also reduced sugar. Otherwise I made the pudding as Haida explained in the book.

Disclosure: I received a complimentary copy  of this book  from Haida Zebib Khanafer for this review.

Print
Lebanese Rice pudding/Riz B Haleeb

Rating: 51

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 3 serving

Lebanese Rice pudding/Riz B Haleeb

Delicious aromatic Lebanese rice pudding with orange blossom water and mastic gum.

Ingredients

  • 3 tablespoon short grain rice (I used Japanese sushi rice)
  • 2 ½ cup milk (I used whole milk)
  • ¼ cup sugar
  • ⅔ cup water
  • ¾ tablespoon cornstarch ( dissolved in ¼ cup water)
  • ⅛ teaspoon mastic gum
  • ½ teaspoon orange blossom water
  • ¼ cup pistachio crushed for garnishing

Instructions

  1. In a sauce pot add washed drained rice

  2. and 2 ½ milk and water and bring it to boil first with stirring in between and then simmer it 30-40 minutes until the rice cooked well.

  3. Make sure cook them really well.
  4. In a small add ¼ cup water with ½ tablespoon cornstarch and mix well. Set aside

  5. Once the rice is cooked add sugar and cook for another 5 minutes. Then add mastic gum(grind with ¼ teaspoon sugar that will be easy powder the mastic gum) and orange blossom water

  6. and finally add cornstarch-water mixture and let it boil until everything get thickened.

  7. Transfer to serving bowl and sprinkle with roasted pistachio, you can even refrigerate them and serve cold. I like it warm.
  8. Enjoy

Notes

This recipe is adapted fromHadia Lebanese style recipes

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

 

Coca Cristina/ Valencian Almond Cookie

· 15 Comments

 Coca Cristina a chewy soft Valencian Christmas special  almond cookie made with eggs, almonds, lemon zest and cinnamon  goes well with cup of tea or coffee. 

For this month Baking Partner’s challenge I asked my friend and fellow baking partner Marisa to suggest a recipe. She immediately told me that she will make something special from her home town and share it with us. Due to winter weather, sun is playing hide and seek, so my photography sessions are not happening as I wish. But this weekend it was sunny so I decide to make this delicious Coca Cristina/Valencian Almond cookie.

 According to Marisa of Thermofan , Coca cristina is a typical sweet pastry baked in many villages in the province of Valencia, Spain during Christmas. Both, the ingredients and the name may vary from one place to another. In some areas, it is also known as   "Coca d' ametló" as almond, "ametla" in Valencian, is the main ingredient of coca cristina. Traditional Valencian pastries have a notable Islam influence, so the use of almonds is plentiful in our recipes both sweet and savory.

Coca Cristina/ Valencian Almond Cookie

 

 

It is baked over "neulas” (Baking wafers). It is because while baking these wafer papers will absorb the moisture.

It is simple and easy to make. It has whole eggs, almond meal, and sugar and lemon zest. Some recipes use little flour while others don’t. I didn’t use any flour for the recipe. Adding flour may help to give the cookie a little rise otherwise it will remain flat.

This Valencia special, Coca Cristina is sold in bakeries in villages, towns and in the city of Valencia. They are also baked in the family kitchens for special celebrations and especially at Christmas.

Coca Cristina/ Valencian Almond Cookie

I found that this cookie is similar to Zimtsterne: Cinnamon Star Cookies except in the case that coca cristina uses whole eggs, whereas Zimtsterne: cinnamon star cookies uses only egg whites. This cookie is delicious and soft and chewy not crispy goes well with a cup of tea or coffee.

Separate egg whites and yolk beat egg white to stiff peak   then incorporate yolk 

Coca Cristina/ Valencian Almond Cookie step by step picture

Almond meal with lemon zest and cinnamon, which  is later incorpated with  egg white and yolk mixture  and baked as 4 inch rounds .

 

BakingPartnersLogo

Print Recipe
5 from 7 votes

Coca Cristina/ Valencian Almond Cookie

Delicious chewy melt in mouth cookies made with ground almond and eggs.
Prep Time20 minutes
Cook Time12 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Spanish
Keyword: Coca Cristina, Valencian Almond Cookies
Servings: 6 4 inch Coca cristina
Calories: 155kcal

Ingredients

  • 2 large eggs
  • 83.4 g of blanched almond flour/almond meal
  • 86 g of caster sugar
  • Lemon zest of half
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat oven to 180ºC / 350ºF. Line the baking sheet with silicone mat and set aside.
  • In bowl add almond meal, cinnamon, lemon zest and mix well and set aside.
  • Separate the egg whites from the yolks and place the egg whites in a kitchen aid mixer bowl
  • And beat them well when it becomes frothy
  • Start adding sugar and beat until you get a stiff peak.
  • When you tilt the bowl it shouldn't fall.
  • To this gradually add lightly beaten egg yolks.
  • And add almond meal, lemon zest, cinnamon mixture.
  • Using a plastic spatula gradually fold in everything without disturbing the egg white too much.
  • Divide the batter into six and place it in a parchment paper rounds of 4 inch circles like this.
  • Make sure not to disturb the dough too much, even though it looks like mound before baking like this. It will become flat after baking.
  • Bake it in a preheated oven for about 12 minutes or until the sides becomes brown in color and center is cooked.
  • Let it cool over a rack.
  • Store cocas cristinas tightly wrapped in room temperature for two or three days or in the freezer

Notes

This recipe is adapted from here
 

Nutrition

Calories: 155kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 21mg | Potassium: 20mg | Fiber: 2g | Sugar: 15g | Vitamin A: 79IU | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

Here is rest of to baking partners creations.

Coca Cristina from Thermofan

Coca cristina from Abhi's recipes

Pavakka Kichadi / Bitter gourd cooked in spicy yogurt

· 12 Comments

Pavakka kichadi/ Bitter gourd cooked in spicy coconut yogurt mixtrue. Delicious traditional Kerala style curry with Indian bitter gourd.

While I was young, I didn’t like bitter gourd, but over the years had started liking them. My grandma make sure to make bitter gourd curry called Pitla at least once in week. Since my dad like that curry, mom also started making it. First mom used to say don’t eat bitter gourd just try the gravy. Slowly I started liking the gravy, and thus got courage to try the veggies. And finally bitter gourd became my favorite. Now I make curry whenever I get a chance to get hold of them. My husband loves this Pavakka kichadi he always tells me if you make this curry I can buy Pavakka/ Bitter gourd.


Earlier I used my mom’s recipe to make this curry, but one day I watched a YouTube video my favorite cook Pachayidom Mohanan Namboothiri, and hooked to his recipe and started making it his way. Yes it is really easy recipe. I think even though in his television show’s he makes everything in bulk quantities, he is a good teacher and gives you the tips and ratios very correctly.

If you follow the steps correctly you will get the tasty dish in the end. His video taught me how to make delicious Sweet banana chips which I was struggling for 3-4 times earlier. I would love to get cooking lessons from him if possible.

 

This is simple recipe, first you need to fry the veggies with some green chilies and curry leaves. Then add ground paste of coconut and mustard along with yogurt into the fried bitter gourd and add salts. Then add seasoning in the end. Enjoy. I think you need to make ahead by least an hour before serving them.

Delicious, it goes well with rice; my hubby even likes it with chapathi/roti. Only cooking part is the frying of veggies, after that you done. This dish is traditional one served during the feast/Sadya during festivals, marriages or any other functions. Give it a try you will love it for sure nothing can go wrong with coconut, yogurt and spices.

For making this curry you need to heat oil 

Sliced bitter gourd after removing the seeds. 

S

Fry the bitter gourd in oil 

Add green chili and curry leaves 

Add  curry leaves and green chilies along with bitter gourd. 

Golden fired bitter gourd. 

Grind coconut, yogrut and mustard seeds into a  fine paste. 

Mix in coconut yougrut mixture, fried bitter gourd with  extra yogurt. 

A

Print Recipe
5 from 2 votes

Pavakka Kichadi / Bitter gourd cooked in spicy yogurt

Delicious traditional Kerala style curry made with pavakka/Indian bitter gourd and yogurt coconut spicy mixture.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Bittergourd recipes, curries, Sadya recipes
Servings: 4 serving
Calories: 349kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 4 pavakka/ bitter gourd sliced into ¼ inch pieces
  • 2 green chilies chopped into 4 pieces
  • 2 sprig curry leaves
  • ½ cup grated fresh coconut
  • ½ teaspoon mustard seeds
  • 1 cup Yogurt I used homemade one, if it is very thick dilute it with ¼ cup water
  • ¾ teaspoon salt or to taste
  • ½ cup Peanut oil use your favorite frying oil
  • 1 teaspoon coconut oil
  • 1 red chili halved into pieces

Instructions

  • In a skillet heat peanut oil and when it comes hot,
  • add chopped pavakka/ bitter gourd,
  • green chilies and 1 sprig of curry leaves fry until it is golden brown.
  • Make sure it shouldn’t burn but it is entirely fried.
  • Drain them in a kitchen towel and sprinkle ½ teaspoon salt and lightly crush them set aside.
  • In a small grinder add coconut, ¼ teaspoon mustard seeds and ¾ cup yogurt and grind them into fine paste.
  • In another bowl add this ground coconut paste with fried pavakka/ bitter gourd and add rest of yogurt and mix well and set aside for 1 hour.
  • Heat one teaspoon coconut oil and skillet and add rest of mustard seeds, red chilies and rest of curry leaves and fry until the mustard seeds starts pop.
  • Add this seasoning to pavakka yogrut mixture, enjoy with rice.

Nutrition

Calories: 349kcal | Carbohydrates: 10g | Protein: 4g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 8mg | Sodium: 547mg | Potassium: 445mg | Fiber: 4g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 108mg | Calcium: 98mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

Hot Ragi drink with cloves and cardamom

· 19 Comments

Delicious Hot Ragi drink with cloves and cardamom is a healthy protein rich drink made with Ragi flour and Unsweetened vanilla almond milk.

 

 

If you live in Southern part of India, your baby’s first food will be this Ragi porridge/Ragi malt. Yes I have grown up eating that, we call Panchapul in Malayalam (the language in Kerala, South India).  It is commonly called as Ragi which is a red finger millet.  Here in US I can get them as Ragi flour from Indian store, even Bob's Red Mills sells them, but it is cheaper in Indian store.

My son is allergic to milk so he is drinking Silk Half Gallon Almond Unsweetened Vanilla (lactose and diary free)  after weaning from the breast milk. So lots of times for him I make this delicious hot ragi drink with cloves and cardamom with  almond milk

What is Ragi/ FingerMillet ? 

 Eleusine coracana/ Ragi/Finger millet is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. Earliest records of its cultivation in India show that it was cultivated in the Hallur region of Karnataka about 4000 years ago. Even though all the South Indian States uses ragi, it remains one of the main ingredients of the staple diet in Karnataka.

If you look at Ragi closely, it is really small red color  millet, but they are really healthy with lots of benefits. Ragi has high protein content, because of the presence of amino acid methionine. It also a very good source of minerals it is rich in, calcium, phosphorus, potassium and iron.  

It has better energy content than other cereals, and as a result it is ideal for feeding to infants and the elderly.  Since I did not have the whole grain in hand, I checked with few friends and Parvathy, Subha and Kinjal were kind to share the pictures.  Here is the Ragi millet picture from my friend Parvathy.

It also known to help in controlling the diabetics   due to its high polyphenol content in the outer skin read this study. Ragi reduces “bad” cholesterol (LDL), prevents cardiovascular disease, it also has anti microbial and anti cancer properties etc.

Even though Ragi drink is a traditional drink, it uses regular milk and is not spiced up.  Since my son is allergic to milk I make it with   almond milk and spice it up with cardamom and cloves both of which are really aromatic and increase the flavor of the hot drink. I lightly sweetened the drink with maple syrup. You can skip that part or add your favorite sweetener to it.

 

You can start your day with this delicious hot ragi drink with cloves and cardamom. The marriage with between Ragi flour and nutty almond milk  is so perfect that you will make every day. This one is ultimate health drink which is vegan, gluten free and also looks like hot chocolate drink. So kids will drink it without any problem.

First add crushed cardamom and cloves 

Heat almond milk

Ragi flour 

Add ragi flour / finger millet flour into almond milk with maple syrup. 

Once it is slightly thickens serve. 

 

Print Recipe
5 from 12 votes

Hot Ragi drink with cloves and cardamom

Delicious and healthy protein rich drink made with Ragi flour and Unsweetened vanilla almond milk.
Cook Time5 minutes
Total Time6 minutes
Course: Breakfast, Drinks
Cuisine: Indian
Keyword: Drink Recipes, Hot Ragi drink
Servings: 2 serving
Calories: 133kcal

Ingredients

  • 2 whole cloves lightly crushed
  • 2 cardamom pods lightly crushed
  • 2 cups Almond milk Unsweetned Vanilla
  • 2 teaspoon 100% pure Maple syrup You can increase or decrease according to your taste*
  • ⅛ teaspoon sea salt
  • 3 tablespoon Ragi flour
  • * use your favorite sweetener if you want

Instructions

  • In a sauce pan place the cloves, cardamom, Slik almond Unsweetened Vanilla milk and salt.
  • Heat the mixture over medium-high heat, stirring occasionally, until almost boiling .
  • Add the ragi flour and mix well with whisk until smooth and there is no lumps remain.
  • Lower the heat for a couple of minutes, and allow the ragi to thicken little, like a grainy hot chocolate.
  • Strain the drink into the Mug discarding the cloves and cardamom.
  • Enjoy warm.

Notes

This recipe is inspired from here
 

Nutrition

Calories: 133kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 353mg | Potassium: 131mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

One pot Mexican Rice and Beans

· 11 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EatLightEatRight #CollectiveBias

This one pot Mexican rice and beans are ultimate comfort food you can ever imagine when you are busy with two active kids in household. I was born and raised in a part of India where rice is main dish for any time meal. Mixed veggie rice is common during the meal time or during festive menu. As a mom now I love to cook healthy wholesome meals for my kids. I like soups and some time they are my go-to meal, some time I love to add the soup into the dish and transform into another delicious dish. And my go to soup is Progresso® Light Soup, which makes cooking so much simpler,  just open it and eat it or convert it into another one pot meal like rice and beans.

Progresso® Light Soup has many different varieties which is perfect for the times you are craving various different kinds of soup.  Progresso® Light Soup  Zesty Southwestern-Style Vegetable, Progresso® Light Soup  New England Clam Chowder, Progresso® Light Soup homestyle vegetable and rice are among my favorite soups. Today I am sharing a recipe made with my favorite variety of Progresso® Light Soup  Zesty Southwestern-Style Vegetable (you can find at your local Wal-Mart store).

This one pot Mexican rice and beans is loaded with lot of veggies, rice, extra beans and Progresso®  Light soup Zesty Southwestern-Style Vegetable as it has some beans in the soup itself. In this recipe I use onion, garlic, ginger, tomato, red and green bell pepper and zucchini. First you half cook the rice, I used long grain white rice, and if you want you can change it into brown rice. Then cook the veggies with Progresso® Light Soup  Zesty Southwestern-Style Vegetable. You need to spice it up a little with green chili, Spanish paparika, cumin powder, dried oregano, once the soup reduce little add half cook rice and some extra cooked black beans continue to cook until everything is done. Why adding half cooked rice is to prevent them making mushy rice. This one is spicy, so make sure to dial back the spices depending upon your tolerance level.

Trust me you can serve this one pot Mexican rice and beans any cold wintery day, you don’t need to spend a whole lot to time in the kitchen. It makes your dinner simple and wholesome and easy with star ingredient Progresso®  Light Soup Zesty Southwestern-Style Vegetable.

Make sure to remove the Progresso® Light Soup can’s label to save the Box Tops for Education™ off of them for a local school before recycling the can. Schools get 10 cents for every Box Tops for Education™ saved and are able to purchase things that the school is needing from them.

Here is another favorite Progresso® Light Soup  New England Clam Chowder which I serve like this with some crackers and  grape tomatoes, it is great appetizer .

Are you Progresso ® Light Soups fan, here is an  offer for you.

SAVE $1.00 ON FOUR when you buy FOUR CANS any flavor canned Progresso ® SoupsLive Date: 1/1/16-1/31/16 :Click here for store coupon

Print
One pot Mexican Rice and Beans

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6 serving

One pot Mexican Rice and Beans

Delicious One pot Mexican rice with beans an ultimate comfort food you can think about it.

Ingredients

  • 1 cup long grain white rice (You can use brown rice if you want)
  • 1 can Progresso® Light Soup Zesty Southwestern-Style Vegetable
  • 2 tablespoon of olive oil
  • ½ cup chopped onion
  • ½ zucchini cubed
  • ½ of green bell pepper cubed
  • ½ of red bell pepper cubed
  • 2 garlic cloves
  • 1 inch ginger
  • 1 green chili
  • 1 teaspoon cumin powder
  • 1 teaspoon oregano
  • ¼ cup cooked black beans
  • 2 tablespoon finally chopped cilantro
  • ¼ teaspoon salt or to taste

Instructions

  1. In a 1-quart saucepan, combine the rice with 2 cups cold water.

  2. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 10 minutes. Remove from the heat and let the pan stand, covered, for another 5 minutes.
  3. Remove the rice from the fire and set aside.
  4. Heat skillet over medium-high heat and add oil . Then add garlic, onion, ginger, green chili and stir fry until the garlic browns and the green chili smells pungent and onion become translucent.

  5. To this add chopped green and red bell pepper, zucchini and tomato.

  6. Cook until the veggies slightly start to become soft, to this add 1 can of Progresso® Light Soup Zesty Southwestern-Style Vegetable

  7. Cooked black beans, salt, cumin powder and oregano; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds.

  8. When the soup is slightly reduced add half cooked rice and continue to cook until rice cooked thoroughly and beans absorbed much of the liquid.

  9. Once the water evaporates, remove the heat and add freshly chopped cilantro. Serve warm.

Notes

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

 

Double chocolate fudge cookies

· 10 Comments

Double chocolate fudge cookies hard to resist if you are chocolateloverThis Sunday and rest of week started as a nightmare to me. Yes my little website was gone for hours. I back up for few hours then again went. I got frustrated; my hosting company told us that it is some server problem. Still how long you can be quite when blog becomes a part of your life. There is lot of other things in life, but still little happiness the blog bring is always nice like a breeze while walking in the beach. Hubby told me why waste time makes some time, so that you can blog about it later. So I made these double chocolate fudge cookies. My kids love dark chocolate cookies a lot now.


This recipe is adapted from an old Cooking light book (2003) which I bought from Good will store for $3.99. Book was sitting there for some time yesterday decides to take serious look at recipes which I can make. Also my daughter told me to make chocolate cookies while she comes back as her after school snack. When I look at the recipe, it is really less in calories, only point 2 in weight watchers. There is only butter, sugar, cocoa powder, all purpose flour and yogurt. No egg, normally I am not keen on eggless baking as whenever I make eggless it turned out be failure. But this one is delicious; it made a little change in my mind. Eggless can be tasty, if you make it in correct way.
Like every other recipe testing I did changed the recipe little bit by adding some extra mini chocolate chips into the dough. It is really easy cookie recipe, you don’t need any creaming of butter, just add ingredients one by one from butter and mix well as you go every additions. Finally fold in chocolate chips and bake it in pre-heated oven.

The cookies are soft and chewy in the center with double dose of chocolate, my chocolate cookie loving kids approved at the first bite. Give it a try you will also like it, this recipe yield 20 small cookies you may need to double it. It will satisfy your sweet carving, you can make this on the day you ran out of eggs.
Here comes the recipe.

Print
Double chocolate fudge cookies

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 20

Double chocolate fudge cookies

Delicious double chocolate fudge cookies without any egg

Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 5 tablespoons butter
  • 7 tablespoons unsweetened cocoa
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • ⅓ cup homemade yogurt
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

Instructions

  1. Preheat oven to 350°F.
  2. In a small bowl combine flour, soda, and salt; set aside.
  3. Melt butter in a large saucepan over medium heat.

  4. Remove from heat; stir in cocoa powder

  5. and sugars (mixture will resemble coarse sand).

  6. Add yogurt and vanilla, stirring to combine.

  7. Add flour mixture, mix well to until don’t see any flour.

  8. Gently fold in mini chocolate chips into the dough.

  9. Drop by level tablespoons cookie dough 2 inches apart onto non-stick baking sheets

  10. Bake at 350° for 8 to 10 minutes or until almost set.

  11. Cool on pans 2 to 3 minutes or until firm.
  12. Remove cookies from pans; cool on wire racks.

Notes

This recipe is adapted fromhere

Copyright ©2016 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved