Beetroot Pachadi

 Beetroot Pachadi is usually served on the occasion of Onam, Vishu, and on Sadya. This pachadi is made with cooked beetroot and plain yogurt and has a bit sweet taste. 

Ingredients

• 1 cup Grated Beetroot /Very Finely chopped Beetroot
• 1 tsp Ginger
• 3 nos Green Chillies
• 1/2 to 1 cup Grated Coconut (or as needed)
• 1 tsp Mustard Seeds
• 1 cup Plain Sour Yogurt /Curd
• a pinch Sugar (optional)
• Salt to taste

For Seasoning:

• 1 tsp Coconut Oil
• 1 tsp Mustard seeds
• 3 nos Dried Red Chillie
• 1 sprig Curry leaves

Instructions

• In a pan, add the 1 cup of grated or finely chopped beetroot with little water, salt to taste.
• Close and cook the grated beetroot till it turns to soft.
• Grind the grated coconut, green chillies, grated ginger, and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds. ( No need to add water, just grind with the curd)
• Add the coconut paste to the cooked beetroots and cook for a couple of mins. Remove from the fire.
• Whip the curd nicely with a fork to remove the lumps, from it, or just pulse it for a second in a blender, do not blend into buttermilk. Now add the rest of the curd, salt, pinch of sugar, and combine well.
• After adding curd, do not cook it for a long time, just cook for a couple of seconds, or you could remove the cooked, beetroot mixture from the fire, and add the curd and mix well.
• The consistency should be like this, semi-thick if it's too thin, then when serving, it may spread all over the banana leaf.
• Heat oil for tempering in a small frying pan; add mustard seeds, when the mustard seeds start popping, add dried red chillies, curry leaves, give it a mix, and add it to the pachadi. 
• Mix well. Serve with steamed rice and enjoy.

Notes

• Use a mixture of buttermilk and curd if you prefer the pachadi to have a thin consistency.

 

Thrissur Style Kalan

 Kurukku Kalan

Ingredients 

Kurukku Kalan

Raw Plantian/Nentra Kaya-1

Yam/cheana-one medium piece

Pepper powder-3/4 tsp

Water-2 cup

Fenugreek Powder-2 pinch

Turmeric powder-1/2tsp

Salt-to taste

Curd/Yogurt -500gm

Ghee-1/4tsp

Curry Leaves- 1string

Grated coconut-1

Cumin seeds-1/4tsp

Green chilli-2

For Seasoning

Mustard seeds-1/4tsp

Fenugreek seeds-2 pinch

Coconut Oil-2tbsp

Curry leaves -1 string

Dry red chilli-3

 

 

Kurukku Kalan

Method

Peel and cut the plantain d yam into medium pieces ..

Wash these pieces thoroughly ..

In a bowl add pepper powder and to this add 2 cup of water..

Let it soak for 5 minutes..

Then strain this to a kadai..

Add cut vegetables to this pepper water along with turmeric powder and let it cook until done.

Then add salt and curd to this ..

Mix well and add curry leaves ,d  continuously stir the mixture till it start boiling …

Then allow to thicken ..cook in medium heat

In between make a fine paste of coconut ,cumin seeds and green chilli..

When the curd become thick u can add this super fine coconut mix to this and mix well…

Check the salt and allow the curry to boil for 2 minutes ..

Then sprinkle ghee and fenugreek powder and mix well ..

Finally splutter mustard seeds ,dry red chilli ,menu greek seeds and curry leaves and mix .. Close the kadai for 5 minutes ..

So the tasty kurukku kalan is ready to serve ..

It tastes exactly same as we have in sadya .. u can trust me ..

If u follow the exact recipe u will get the sadya taste ..

Recipe Courtesy : Amrita Tv -Ambi Swami special..

Rasam

 Rasam is basically a spicy-sour-hot soup that can be served with meals. It helps in the removal of toxins from the body and helps in weight-loss and digestion. As the main ingredient is Tamarind, it is loaded with antioxidants as well. Ginger, Garlic, Pepper etc. which are present it this Rasam Recipe helps in building immunity and is suitable to be consumed by almost everybody. There are numerous varieties of Rasam Recipes, but this video is about a Kerala style preparation.

#Rasam #RasamRecipe 🍲 SERVES: 8 People 🧺 INGREDIENTS Tamarind (വാളൻപുളി) - 15 gm Hot Water (ചൂടുവെള്ളം) - 1 Cup (250 ml) Black Pepper (കുരുമുളക്) - 2 Teaspoons Ginger (ഇഞ്ചി) - 1½ Inch Piece Garlic (വെളുത്തുള്ളി) - 8 Cloves Shallot (ചെറിയ ഉള്ളി) - 8 Nos Cooking Oil (എണ്ണ) - 3 Tablespoons Mustard Seeds (കടുക്) - ½ Teaspoon Fenugreek Seeds (ഉലുവ) - ¼ Teaspoon Dry Red Chilli (ഉണക്കമുളക്) - 3 Nos Coriander Powder (മല്ലിപ്പൊടി) - 1 Tablespoon Chilli Powder (മുളകുപൊടി) - 1 Teaspoon Turmeric Powder (മഞ്ഞള്‍പൊടി) - ¼ Teaspoon Tomato (തക്കാളി) - 1 No Curry Leaves (കറിവേപ്പില) - 2 Sprigs Water (വെള്ളം) - 3 Cups (750 ml) Asafoetida Powder (കായപ്പൊടി) - 1 Teaspoon Salt (ഉപ്പ്) - 2 Teaspoons Coriander Leaves (മല്ലിയില)

Pecan Candied

 

Ingredients

• 1 cup sugar
• 2 tsp cinnamon
• 1/2 tsp  salt
• 1 egg white
• 2 tsp water
• 2 tsp vanilla
• 1 lb pecan halves, about 4 cups

Instructions

1. Prep: Preheat the oven to 250˚F and line a baking sheet with parchment paper.

2. In a small bowl, stir together sugar, cinnamon and salt.

3. In a second lagging mixing bowl, whisk egg white, water, and vanilla until frothy.

4. Add pecans to egg white mixture and stir to coat.

5. Add cinnamon and sugar mixture to the coated pecans and mix to combine.

6. Spread nuts into a single layer on the parchment-lined baking sheet and bake for 1 hour, stirring every 20 minutes. Let cool to room temperature and enjoy.

Butter Chicken

🍚 SERVES: 4

🧺 Ingredients

Chicken - ½ kg Ginger-Garlic Paste - 2 Tablespoons Kashmiri Chilli Powder - 2 Tablespoons Lime / Lemon Juice - ½ Tablespoon Salt - ¾ Teaspoon —————— Butter - 3+2 Tablespoons Onion - 2 Nos (250 gm) Green Chilli - 2 Nos Cashew Nut - 20 Nos Ginger-Garlic Paste - 2 Tablespoons Tomato - 5 to 6 Nos (500 gm) Kashmiri Chilli Powder - 2 Tablespoons Garam Masala - ½ Teaspoon Hot Water - 2 Cups (500 ml) Vinegar - ½ Tablespoon Salt - 1½ Teaspoon —————— Tomato Sauce - 2 Tablespoons Kasuri Methi - ½ Tablespoon Fresh Cream - ¼ Cup (60 ml) Butter - 1 Tablespoon Sugar - ½ Tablespoon (optional)

Method:

1. Take chicken, ginger garlic paste, kashmirii chilli powder, lemon juice and salt. Mix all together and keep it marinated for half an hour.

2. Fry chicken in some butter, then keep it to the side.

3. To the same pan add little more butter and add onions, green chili and cashews. Saute it till the onions turn slightly brown. The closer to being caramalized the better. Reduce the flame from medium to low and add ginger garlic paste. Keep sauting till the raw smell goes away.

4. Add tomatoes and then kashmiri chilli powder, garam masala. When tomatoes get little mushy add hotwater and vinegar and salt.

5. Once it start to boil, put the flame to medium and cook for 15 minutes with the lid on. Then wait for it to cool down.

7. Then blend nicely. You can use a strainer and put the mixture into a pan.

9. Add chicken pieces to it. Once it starts to boil, add the tomato sauce, fresh cream, and butter.

More cream you add the spice level goes down and sugar its optional at the end. But it balances out the dish very well!!!

Cranberry Raspberry Mold

2 cups boiling water

1 6oz pkg raspberry Jello

1 1/3 cups sour cream

¾ cup whole cranberry sauce. 

Pour boiling water on Jello in bowl, stir until dissolved. Refrigerate until very thick but NOT set. Beat in sour cream and cranberry sauce with hand mixer and pour into 5 cup mold. (Or just put in a pretty bowl)

Refrigerate until firm then unmold(or leave in bowl) Serves 8-10

 

Nadiya Hussain's Money Can't Buy You Happiness Brownies

 Makes 18 squares

Ingredients

	For the brownie base:
250g	unsalted butter, softened, plus extra to grease
250g	dark chocolate
4	medium eggs
280g	soft dark brown sugar
1 tsp	instant coffee mixed with 2 teaspoons hot water
120g	plain flour, sifted
30g	cocoa, sifted
½ tsp	salt
1 tsp	plain flour
150g	dark chocolate chips
	For the nutty centre:
1 x 450g	jar of dulce de leche
200g	chopped mixed nuts or hazelnut
½ tsp	salt
	For the top:
300g	full-fat soft cream cheese
100g	caster sugar
2	medium eggs
1 tsp	almond extract
	zest of 1 orange
1 tbsp	plain flour
	cocoa powder for dusting

Essential kit

You will need: a 20 x 30 x 5cm brownie tin and an electric hand whisk.

Instructions

Prep time: 40 minutes, plus overnight chilling. Cook time: 55 minutes.

Put the butter and chocolate in a small pan and melt gently, stirring occasionally until the mixture is liquid. Set aside to cool.

Line the base and sides of a 20 x 30 x 5cm brownie tin with some baking paper so that it comes 1cm above the top of the tin, and lightly grease.

Preheat the oven to 180C/fan 60C/gas 4.

Add the eggs, sugar and cooled coffee to a large mixing bowl and whisk until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk. (Adding the coffee really enhances the flavour of the cocoa and you won’t even be able to taste the coffee itself.)

Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it.

Then add the sifted flour, cocoa and salt and mix until you have a glossy batter.

Mix the teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes.

While it is baking, toast the nuts in a large non-stick pan, stirring until they are a deep golden brown.

Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside.

As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and pop the whole thing in the freezer for 30 minutes.

Adjust the oven to 170C/fan 150C/gas 3.

Make the cheesecake top by mixing the cream cheese, sugar, egg, almond extract, orange zest and flour together really well.

Spoon and spread into an even layer over the nut mixture and pop into the oven for 30 minutes.

As soon as the cheesecake is set in the centre, allow to cool totally and leave in the fridge overnight. The wait will be worth it!

Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat!

Best kept in the fridge for 3–4 days.