Ria's Collection

Wednesday, December 11, 2019

NAADAN KOZHI PIRALEN

Nadan Kozhi Peralan
I've been busy as a bee for the past couple weeks with all the get togethers that we've been hosting. Now that we are done with all of it, I feel like I have all the time in the World! So naturally,my first thing to do would be to come here and take a sneak peak as to what's going on. I actually had taken these photographs a few week ago to share them here but got the time for it just this morning. Once I am done with this post, I need to start packing for our upcoming vacation that we have been planning for almost a year now. Minneapolis is so cold right now so I am happily looking forward to that warm destination!
Nadan Kozhi Peralan
This is a life-saver of a curry. I've made this countless number of  times in the past and it turns out perfect each time. This recipe is from a cookbook 'Suriani Pachakam' by Mrs. Bava Lukose. I love this cookbook because whatever I've made from it over the last few years have been delicious! Bava aunty and I have exchanged many emails and even know many common people in between. Amma has met her twice or thrice already...I wonder when I will get to meet her finally!
Nadan Kozhi Peralan
It's such a quick curry to put together and goes with pretty much with everything that you can think of! I mean, chicken curry is something I like to pair with most things. Whenever a chicken curry is made at ours, it kind of gets over the same day unless I portion out some and keep it aside before it's served. Usually, that happens over a weekend when there's a movie being played on the TV and a glass of wine in hand. We rarely watch TV shows nor movies on a regular basis, it's just a weekend thing for us. I somehow don't get the time to sit in front of it to catch up on all the latest stuff, not even Food Network these days. I am also not willing to compromise on my sleep either! :-)

NAADAN KOZHI PIRALEN
Nadan Kozhi Peralan Serves 5-6

Ingredients:
1 kilograms chicken, cut into medium pieces
1/4 cup coconut oil
1 cup sliced onions
1 tablespoon vinegar
3 sprigs curry leaves
Salt

2 tablespoon ground coriander
1 tablespoon Kashmiri Red Chili Powder
1/2 teaspoon turmeric
1/2 teaspoon black pepper powder
1/2 teaspoon fennel seed powder
8 green cardamoms
4 cloves
1/4 cup sliced pearl onions
2 tablespoons garlic
1 tablespoon ginger

Method: Grind together all the ingredients from coriander through ginger to a smooth paste.
Heat oil in a large pan on medium high heat and sauté the onions until soft. Add the ground paste and sauté well for 2-3 minutes. Add the chicken, curry leaves, vinegar and salt. Mix well and add 1 cup water. Cover and cook until the chicken is fully cooked and the gravy is thick. Serve hot!

The last time I made this curry, I served it alongside Chapatis. We enjoy that combination a lot and it reminded me of an incident when I was a 5 year old. I clearly remember Amma had served me something to eat for breakfast, which I now think was Dosa & Chammanthi and I refused to eat it. She tried to convince me but since I didn't budge, she told me that I will not be given anything else to eat for breakfast until I eat a bite of that. I remember crying my eyes out and that's when Mamma came home. I ran to her to complain that Amma didn't give me anything to eat. I was so excited when Mamma asked Amma to feed me something else.

Then Amma served me a plate of Chapati and Beef curry with potatoes in it. I fell in love and I am still in love with Chapathi and any non vegetarian curry! That combination is amazing!

Monday, November 18, 2019

GARLIC PARMESAN PASTA with CHICKEN & MUSHROOMS

Garlic Parmesan Pasta2
Ihave lost count of the number of times I've made this recipe in the last one year. It is such a favorite amongst us and I even made it this time when I went home. Our little ones love pasta and even we enjoy it when made well. There are somedays when Ian & Zara asks me to make this particular dish. They both LOVE mushrooms so much that I think they sometimes eat this just for the yummy mushrooms that goes into this dish. It's very easy dish to make and they make great leftovers too!
Garlic Parmesan Pasta 3
You just need a few ingredients and by that I mean, pretty rich and tasty ingredients to pull this together. I made this for our annual Christmas party last year for the kids because most kids that we hang around with love pasta. And I still continue to make this very frequently for my own. Ian loves it so much that he asks me often if I've noted down the recipe somewhere so that he can recreate it when he grows bigger. Zara makes sure that there's enough of mushrooms in the bowl of pasta that I give her.
Garlic Parmesan Pasta
Growing up, I disliked everything about mushrooms. I think it was because of the way it was made...in it's whole form. I like them sliced thinly and sautéed in some butter or olive oil along with some salt and pepper until they reduce in size and turn brown in colour. That flavor is SO good! Now, whenever we go out and if I am ever in doubt of what to order...if there are mushrooms on the menu, then there's no looking back! I love adding them even to my Risotto, which is another much loved dish by the children. I found this recipe on Alyssa's blog and decided to toss some pasta along with it . Best decision ever!
GARLIC PARMESAN PASTA with CHICKEN & MUSHROOMS
Serves 4

Garlic Parmesan Pasta 1
Ingredients
4 boneless skinless chicken breast / thighs, thinly sliced
2 tablespoons olive oil
Salt & Pepper
8 ounces white / baby bella mushrooms, thinly sliced

Creamy Garlic Parmesan sauce:
1/4 cup unsalted butter
2 cloves garlic, minced
1 tablespoon all purpose flour
1 cup heavy cream or half and half
1/2 cup chicken broth
1/2 cup Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper powder
1 cup spinach, chopped
8 ounces pasta of your choice, cooked al dente*

Method: In a bowl,sprinkle chicken with salt and pepper.In a large skillet on medium high heat, heat olive oil and cook the chicken for 3-4 minutes until they are golden brown on the outside. Remove onto a plate and set aside.Into the same pan, add the sliced mushrooms and saute well adding a pinch of salt and pepper till it reduces in size and turns brown. Remove onto a plate and set aside.

To make the sauce, add the butter to a pan on medium heat and when it melts, add the minced garlic and saute for 30 seconds. Add the flour and mix well to cook for another 30 seconds. Add the heavy cream, chicken broth, parmesan cheese, garlic powder, salt and pepper. Cook stirring till it begins to thicken. Add the spinach and cook until it wilts, 30 seconds.
Add the cooked pasta, reserved chicken & mushrooms and toss well to mix. Serve hot!

* Reserve about 1 cup of pasta cooking water, incase you need to thin out the sauce later.
For this recipe, you can use bottled grated Parmesan cheese or you can grate your own. It doesn't make that big of a difference. I've tried them both since I've made this dish way too many times already! I always use homemade chicken stock because it's pretty much a staple in our fridge. You can use storebought as well. I haven't tried substituting it .You can serve the chicken not just with pasta but alongside buttered rice, toasted bread, mashed potatoes etc. I started with pasta and it's stuck with pasta forever I guess! ;-) I hope you try this and enjoy it as much as we do!

Wednesday, November 13, 2019

STICKY DATE TOFFEE CAKE with HOT TOFFEE SAUCE

STP
I've been baking a very similar cake for over 8 years now and we love it! I got that recipe from my cousin Roshini a long long time ago. After she got married, they moved to Australia, the place where this cake is the most popular. Roshini used to tell me via our chats that she tried a new recipe for the same and it was even better than the one she had shared with me many years ago.Somehow, I never got hold of that  'new' recipe from her. Years passed by and we both barely get any free time to chat about our new recipes and what we have been writing down in our recipe diaries. She has two little ones and so do I, so that's pretty self explanatory! :-)
STP 1
Last weekend, we had a lovely newly wed couple over for dinner. I usually start any party prep by making the dessert first because it somehow sets the tone of the party right. But last Saturday was a super busy one for us and by the time we were home, it was around 5:00 pm. I still hadn't made the dessert! So I quickly glanced through my cookbooks in our home library and came upon this beautiful recipe for a Sticky Date Toffee Cake by Marcy Goldman. Her book Passion For Baking is truly a treasure for any baker!
STP 6

This recipe can be made in no time at all, provided you have the ingredients on hand, especially dates. Since this cake can be served warm, it is perfect to make it at the last minute. It can be made extra special if you can have a scoop of vanilla ice cream alongside the cake. I love the hot and cold combination, it never gets old for me. Plus,this cakes makes for a great Fall & Winter dessert! One of the first recipes I've tasted from Marcy's book was the first every cake Jobin baked for my birthday in 2010 - Finnegan's Chocolate Cream Cake. You should check that out if you are looking for a good birthday cake.
STICKY DATE TOFFEE CAKE with HOT TOFFEE SAUCE
STP 5 Makes 12-14 servings

Ingredients:
Cake
1 1/2 cups pitted dates
1 1/2 cups water
4 teaspoons pure vanilla
1 teaspoon baking soda
1/2 cup unsalted butter,softened
1 cup firmly packed light brown sugar
1/4 cup white sugar
2 teaspoons orange zest
3 large eggs
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Hot Toffee Sauce
3/4 cup firmly packed brown sugar
1 cup whipping cream
1/2 cup unsalted butter, softened
1/2 teaspoon pure vanilla

Method:
In a medium saucepan, simmer dates in water and vanilla until they are soft and mushy. Remove from heat and stir in baking soda. Let it cool.
Preheat the oven to 350 F and prepare a 9 inch round cake tin.
In a medium bowl, cream together butter and both sugars along with orange zest until fluffy. Blend in the eggs one by one and then fold in flour, baking powder and salt. Blend well. Add dates and mix well to combine. Pour the batter into a prepared pan and bake until just set, 40-45 minutes.
Meanwhile, make the sauce by simmering together brown sugar, cream and butter for 5 minutes. Stir in vanilla.
When the cake is done, poke holes all over with it a skewer and then drizzle the sauce onto the warm cake. Serve warm or at room temperature. 
STP 4
The aroma that fills your home while baking this cake is something that you should experience. It's fantastic! The batter bakes up into a moist, soft cake and the orange zest adds such a lovely touch to the overall taste of it. Ian kept hovering around our oven asking when the cake was going to be ready. I wasn't sure if I should let him know that there were dates in the cake because it's one of the very few things he has kept aside to eat when he grows bigger! ;-)
I find it hard to not tell the kids what I am serving them because I would personally like to know what's on my plate. So I told him about the dates and as always, he said he will try it. And guess what..he couldn't stop himself from finishing the slice I had served him! The next day, he woke up whispering into my ears asking if he could eat one more slice after breakfast!! It's THAT good! :-)

Sunday, November 10, 2019

OVERNIGHT YEASTED WAFFLES

Waffles 1
When I came to this country close to 10 years ago, it was an experience in itself. I am not talking about the culture, fashion or anything outwardly but I am talking about shopping for all the wonderful ingredients that I had been reading all my life in cookbooks that Mamma & Amma owned and all those wonderful kitchen appliances that I had been dreaming of using in my kitchen! Waffle maker called my name but at the same time I wasn't really sure if I should get one for us because how many times would you actually use it, right?

If you know me atleast a little bit personally, you will know that I cook a lot on a daily basis. But if you were to come to ours someday, there will hardly be any appliances to be found. Infact, I don't even own that many pots and pans for the same reason.
Waffles 3
And that reason being...I cannot function in a cluttered environment. It honestly makes me feel so lazy inside. I need my counter tops to be empty at all times and with a shiny surface! I am constantly arranging and rearranging things to make space even when I don't own that many things! This is kind of growing with me as I grow older! :-) So inorder to avoid cluttering my kitchen shelves, I usually wait for months and sometimes even 10 years to actually buy an appliance...like a waffle maker!

Our little ones are forever hungry and they are such amazing food loving children. So it's actually a pleasure to cook for them. But these days, their requests are non-stop and I feel like a machine especially once Ian is back from school. Then even Zara's appetite hits the roof!
I don't enjoy cooking the same thing over and over again. So constant food requests plus my problem of not enjoying making the same thing over and over again kind of led me to buying a waffle maker a couple weeks ago.
Waffles 4
When I brought it home, the kids were too excited to wait for me to make it over the weekend. So, I quickly glanced through the Cuisinart Belgium Waffle Maker manual and used a recipe which sounded really good to me. I mean, how can you go wrong with flour, butter, eggs & a pinch of sugar! This is honestly THE best waffles that we've eaten in our lives. They are thick, crisp on the outside and very soft and tender...almost like a set custard in the centre. SO GOOD!

OVERNIGHT YEASTED WAFFLES
Waffles 2 Makes 8 waffles

Ingredients:
2 cups milk
1/2 cup unsalted butter,cubed
2 1/2 cups all purpose flour
1 1/2 teaspoons active, dry yeast
2 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla

Method:
Warm milk and butter together in a small saucepan. Once the butter has melted, remove and cool until just warm.
In the meantime, whisk together flour, yeast, sugar & salt together in a large bowl. Add the warm milk to it and whisk to combine. Add the eggs and vanilla and whisk until combined. Cover the bowl and let the batter chill in the refrigerator for atleast 12 hours and upto 24 hours.
Pre heat the waffle maker to desired setting.
Whisk the batter to combine,it will deflate and that's OK. Pour 1 heaping cup of batter onto the centre of the lower grid of the preheated waffle maker; spread the batter evenly using a heatproof spatula. Close the lid and cook until the tone sounds.
Remove them carefully and serve immediately with a dusting of powdered sugar / maple syrup and some fruits.

* The first time I made these, I got exactly 8 waffles. The second time I made it, I made the first 4 for the kids and then wandered about doing other things. So when I came back the batter had risen again because of the yeast and I ended up with 12 waffles in total!
* You can freeze the waffles and reheat them on a rack in a 200 F oven for 5-6 minutes.

This is an excellent recipe when you have company because the batter can be made the previous night so you can take your own sweet time to wake up in the morning and the breakfast is done in no time at all! I must mention that the waffle iron does take a little while to heat up, so just keep that in mind.
I am thinking of doubling the recipe next time onwards so that I can freeze the extras for the coming days or for the days when the kids request for snacks after snacks!

My family only had one word to describe these … 'Amazing!'

Thursday, October 31, 2019

KUTTANADAN DUCK ROAST

Duck Roast 1
There was a time when I thought that my Instagram inbox would literally get stuck with the number of photos I was getting from you readers after making my Amma's Kuttanadan Chicken Roast. It's a phenomenal recipe and I cannot tell you how much it's been loved by everyone! Everytime I hear the word Chicken Roast or Duck Roast, it has a festive feel to it. Now that Christmas is literally around the corner, I thought I'd share my favourite Duck Roast recipe with you all so that you can put that one on your Christmas Menu this year! I don't know about you but my Christmas party menu is ALL set, already! So if you are like me and plan menus a over a month ahead of time, you are my people! :-)
Duck Roast 3 (1) (1)
I've made this recipe a number of times already and it gives consistent results each time. There's barely anything to do at all but at the end of it, you are rewarded with the most tastiest Duck Roast ever! I made this today to serve alongside Appam. So I made the gravy a little more loose than I would if I were to serve it with rice and kachiyamoru. So go with what you need it for. Usually duck is sold with skin-on. We use it as is and that's the ideal way to get the maximum flavor for the curry. I buy our duck from the Oriental store but the duck we get here are heavy on the skin and fat so I trim any excess or loose skin and discard it. I don't use the giblets,that also goes into the bin.
Duck Roast
We are a duck-meat loving family. When I was in India, our duck always came from Pallikuttumma. It was and still is the most tastiest duck that I've ever eaten. The meat is dark and so good! Whenever we go to Pallikuttumma, Achamma aunty will make sure there's a duck curry on the table especially for Appa. Since Appa loves it so much, Amma would buy some and freeze it to take with us to Kannur. Amma's most favourite way of cooking a 'Tharavu' is by using her Ammachi's Tharavu Piralen recipe, which I agree is my favourite too!
Duck Roast 2
Velliammachi passed away when I was three, around Zara's age. So I don't recollect eating anything that she made with her hands. I personally feel, heirloom recipes are the best possible ways to taste what your ancestors cooked. So whenever Amma makes Tharavu Piralen and whenever I make it at home, it gives me an extra special feel and I make that curry with the utmost care, love and attention.
While today's dish is Duck Roast which by the way is a recipe from one of my most used cookbooks - Ente Tharavdu Pachakam by Aswathy Mathan, it is again an heirloom recipe from the author's family. No wonder it tastes exceptional!
KUTTANADAN DUCK ROAST
Duck Roast 1 Serves 4-6

Ingredients:
1 kilo cleaned & cut duck

1 tablespoon white vinegar
1 tablespoon khus khus,soaked in 2 tablespoon water
1 tablespoon ground coriander
1/2 tablespoon Kashmiri chili powder
1 teaspoon garam masala
1 teaspoon turmeric powder
6 cloves garlic
1 inch piece ginger
2 medium onions
10 pearl onions
1 1/4 - 1 1/2 teaspoon salt

1 teaspoon ghee
1/4 cup coconut oil
1 tablespoon sliced pearl onions
Curry leaves
Thinly sliced fried potatoes, optional

Method: 
Grind together all the ingredients from white vinegar through salt into a fine paste. You don't have to add water, onions will take care of it.
Into a large pan, add the duck pieces and pour the ground paste over it. Mix well and let it marinate for an hour. Once the time is up, add 1 cup water and cook the duck covered on medium heat until it's almost cooked,about 35 minutes. Separate the almost-cooked pieces from the gravy.
In a large pan, preferably with tall sides to avoid spluttering, heat the coconut oil and add a couple sprigs of curry leaves. Add the duck pieces to it,a few pieces at a time and fry until golden on all sides. Repeat until all pieces are fried.
To the remaining oil, add the ghee and saute the sliced pearl onions. Pour the reserved gravy into it along with the fried duck pieces and let it come to a boil. It will thicken very quickly and darken in colour as well.
Adjust the consistency as per your need. Check for seasonings and serve garnished with thinly sliced and fried potatoes on top!

I cannot tell you enough how much I want you all to try this recipe. It's so good! Like I mentioned earlier, the gravy consistency is upto you. If it's to be served with Appam, it needs more gravy, so stop as soon as the gravy and pieces come to a boil. If you want to serve it with rice and kachiyamoru (deadly combo!!!), reduce further till the pieces gets coated with the gravy.

Ian and Zara love Duck Roast as much as we both do! Usually one kilo of chicken last for atleast two or three meals but when it's Duck Roast, it vanishes!

Wednesday, October 23, 2019

ALMOND SHORTBREAD

Almond Shortbread 5
Shortbreads are a quick and easy treat to bake so I make it quite often. Our children love it, we love it and everyone who eats them seem to enjoy them. I usually have a few logs of frozen shortbread dough to bake up at the last minute when we have someone coming over or as an after-school snack. I've baked them with many flavor combinations as well. Today, I am sharing with you a recipe that I discovered recently, an Almond Shortbread...a sweet something special for my blog's 11th birthday!

Almond Shortbread 4
I chanced upon this recipe in a cookbook called Sweet by Valerie Gordon that I borrowed from our public library during one of our recent visits. It's a very straightforward recipe just like my basic shortbread recipe. It's rich and buttery and crisp! While baking these,make sure you bake them just until they are golden around the edges and firm to the touch. You should be able to lift it up,turn it over and see that the bottom is also golden. If you bake it any further, it ends up being very hard.
Almond Shortbread 1
If you are a beginner at baking cookies, this would be a good place to start. It's not that cookie baking is rocket science but straightforward recipes like these are hard to go wrong with. Also, please invest in a good, heavy baking sheet. I personally feel lightweight tins don't yield good results. They end up giving your cookie a burnt underside when the top is barely done. Also, lining your cookie sheets always gives you a better results unless the recipe clearly states that you don't have to line it, which is usually in the case of very buttery cookies.
ALMOND SHORTBREAD
Almond Shortbread  Yields 50 small cookies

Ingredients:
1 cup all purpose flour
3/4 cup toasted almond flour *
8 tablespoons unsalted butter, room temperature
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla

Method:
Whisk together both flours and set aside.
In a large bowl using a hand beater, cream the butter and sugars on medium speed until light and fluffy, 3-4 minutes. Add the flours 1/2 cup at a time mixing thoroughly after each addition.Add the salt and vanilla and mix for 30 seconds.
Turn the dough out onto the counter top and divide it into quarters. Roll each piece into a log measuring about 1 inch thick and 6 inches long. Wrap the logs in plastic wrap and chill / freeze until needed.
Pre-heat the oven to 350F and line a cookie sheet.
Slice the logs into rounds approximately 1/3 inch thick and place them on a lined sheet, 2 inches apart from each other. Bake for 15-18 minutes or until golden around the edges. Cook on the tin for 10 mins. Remove carefully and transfer to a cooling rack to cool completely. Store in airtight tins.

* To make toasted almond flour : Spread the almond flour on a baking tin and bake at 350F for 6-8 minutes. Cool and use as needed.
Almond Shortbread 2
These cookies are perfect with a cuppa! They have a slight caramel undertones from the brown sugar that's used in the recipe. Ian is not very fond of nuts in it's direct form but loved these cookies. You can dress these up further by dipping a fork in melted chocolate and drawing some lines over the cookies or simply dip half the cookie into melted chocolate, dark or white! Plain or dressed, these will win your hearts for sure!
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