Onion Chutney ( ഉള്ളി ചമ്മന്തി )

Teena chechi who is one of the fans of ‘aakrantham’ and my Face book friend, once asked me for my recipe of ഉള്ളി ചമ്മന്തി ( Onion Chutney ) just to know if it’s different from what she used to make.

To be frank, it was something which I’ve never tried but tasted. I remembered that special taste of onion chutney with ‘kallu dosa ( കല്ലു ദോശ )’ which Rekha used to bring to college specially wrapped in ‘vazhayila (വാഴയില) / Plantain Leaf ’. The thoughtof that chutney itself was mouthwatering. Rushed to send her an e-mail requesting for that recipe and within minutes she sent a reply with her method of making ഉള്ളി ചമ്മന്തി ( Onion Chutney ).

I forwarded the same e-mail to Teena chechi  and she made it. My special thanks to Teena chechi for these yummy pictures and to Rekha for the delicious recipe.

Ingredients:
Shallots – big sized- 3-4 no’s
Tomato -2 (cut into small pieces)
Curry leaves – 1 stem
Oil – 3 tea sp
Mustard seeds – 1 tea sp
Chilli powder – (optional) – 1 tea sp

How to:
1.       Grind the peeled shallots.
2.       Add oil in pan and while heated, add the mustard seeds and leave it to spatter. Add tomato** to the pan and sauté until it’s half cooked. Add onion paste to this and then curry leaves.

3.       Add salt and chilli powder if needed and stir till cooked.

** Tomatoes can even be grinded with the onion.

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Tender Coconut Pudding

As a continuation to the request which I mentioned in my Vanilla Pudding and Pineapple Custard recipe, here is the next dessert recipe and one of the easiest and most delicious puddings.

Ingredients:
Tender coconut – 1 (with coconut water and inside scrapings)
Sugar – 200 g
China grass – 5 g

How to:
1.       Pour tender coconut water into a vessel and add sugar to it and mix well. Boil china grass in a separate vessel with a ¼ cup of water and mix this well to coconut water mixture.
2.       Cut the inside coconut scrapings into longer pieces avoiding all the non-white parts and put these into the above coconut water mixture and pour these to an open glass bowl and keep to cool down.  On cooling down keep the bowl in refrigerator to cool.

If a colorful coconut pudding is needed, before pouring the coconut mixture into the bowl, another layer of color full mix can be added into the bowl. This can be made with Orange/Mango/Carrot or any other mix as per availability. I’m adding an example with carrot here.

For color (optional):
Carrot – 100 g
Milk – ½ ltr
Sugar – 100 g
Vanilla Essence – ½ tea sp

How to:
1.       Peel of carrot skin and cut it into medium pieces and boil in steam either in puttu kudam or in pressure cooker.
2.       Mix the cooked carrot, milk, vanilla essence and sugar in a blender.
3.       Pour this mixture as first layer in the bowl and on top of it add the coconut mixture and keep for cooling.

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Chicken Noodle Balls

I’ve got an invite from one of my Tamilian friends for Eid (Bakrid) day lunch. But as I’ve already committed to Aneesh that I’ll be at his home for lunch I could not go there. I made it up by going for an evening tea at their home. There were so many delicious snacks made by his wife. Chicken noodle ball was one amongst those, the taste of which still lingers to my tongue. I took the recipe from her and tried it by myself. Here I’m posting for you.

Ingredients:

Boneless chicken – 200g
Noodles – 2 small packets
Ginger garlic paste – 2 teaspoon
Pepper powder – 1 teaspoon
Salt – to taste
Grated cheese – 50 g
Egg white – 3 eggs or Maida - 3 Tb spoon
Bread crumbs – (quantity enough to cover the balls)
Oil – for frying

How to:

1.       Boil chicken with ginger garlic paste, pepper powder and salt in a cup of water until chicken is properly cooked and the taste is fully absorbed by chicken. Mince the chicken pieces to smaller pieces by hand.
2.       Cook the noodles in a separate vessel, but with 2 cups of extra water. Make sure that the noodle does not stick to the bottom of the vessel and cook till all the water contents are evaporated. Mix this Noodle well by pressing it with hand. Make sure that it’s not made to a fine paste.
3.       To the noodle mix in step 2, add the minced chicken as in step 1 and mix both well with hand.
4.       Take small parts of the above mixture in hand and press it. In the centre, put few grains of grated cheese and make it to a ball. Finish off the mixture by making such small balls.
5.       Roll the balls lightly in egg white so that a thin outer layer is made and roll in the bread crumbs so as to cover the roll with it.
(Mix maida with a half cup water to make a thin paste.  This can be used instead of egg white.)
6.       In a non-stick pan, pour enough oil to deep fry the balls.

The fried chicken noodle balls can be served with tomato ketchup or mayonnaise. The cheese at the centre of the ball will be melted on deep frying and will give a delightful taste.

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Pineapple Custard

As a continuation to the request which I mentioned in my Vanilla Pudding recipe, here I dedicate Pineapple Custard too for my Blog fan.

Ingredients:
Milk – 1 litre
Sugar – 300 g
Custard Powder – 4 Tb spoon
Pineapple – 1
Pineapple Essence – 1 tea spoon

How to:
1.       Peel off the Pineapple skin and cut it into small pieces leaving the central portion. Mix a 100 g of sugar well with this cut pineapple and leave for 30 minutes. Put this pineapple-sugar mixture in a non stick pan and stir slowly in medium flame. Once the pineapple is partially cooked, keep this aside.

2.       Boil milk in a vessel and add the remaining sugar to it. In a separate cup, take ¼ cup of plain water and mix the custard powder well with it. Lower the flame into medium and add this custard powder and pineapple essence into the boiled milk and stir continuously so that the custard powder does not stick on to the bottom of the vessel.  Stir till the mix is thickened. Pour the liquid mixture into a bowl and leave to cool down.

3.       Into an open glass bowl, put a layer of pineapple-sugar mix as made in step 1, keeping a part for the mix for the top layer. On top of this bottom layer, pour the Custard mixture as made in step 2 and keep the bowl in refrigerator (not in freezer). On cooling the custard for one hour, take the bowl out and put the pineapple-sugar mixture on the top of the custard. If needed, the same can be decorated lightly with some nuts.

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Mushroom in hot pepper gravy

It’s Thursday night and  I was called up by Anu to prepare something different in his home. Only after reaching there I came to know that Anil Hameed is on strict vegetarian diet as instructed from his Gym trainer. Though we compelled him a lot to have the special chicken curry with Kubboos, he was so particular about his diet...!! Finally I’d to experiment on the mushrooms, which I found in their refrigerator. The Mushroom in spicy gravy came out very well and all of them appreciated me for it. I’m posting it here for you...

Ingredients:
Mushroom – 200 g
Corn flour – 2 Tb spoon
Soya sauce – 1 teaspoon
Pepper powder – 2 tea spoon
Vegetable taste cube – ½
Onion – 1
Tomato – 1
Capsicum – ½
Milk – ½ cup
Salt – to taste
Oil – as needed

How to:
1.       Mix Corn flour, soya sauce, 1 tea spoon pepper powder and salt well with washed and cut mushroom and keep it aside for 15 minutes
2.       Deep fry the mushroom in oil and keep the fried mushrooms separate.
3.       In a pan, add 1 Tb spoon of oil and add onion to it and sauté till softened. Add tomato and capsicum to this and stir softly.
4.       Add 1 tea spoon pepper powder, salt and the vegetable taste cube into this and sauté well.  To this pour milk and leave to boil for around 5 minutes in medium flame.

5.       Add the fried mushroom into the above gravy and mix well. Leave the dish to boil for another 5-10 minutes in low flame.

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