Kurukku Kalan

Kurukku Kalan (Thick kalan curry) is one of the manadatory items in a Kerala traditional sadya (lunch feast). Kurukku Kalan is made of Yam and raw plantain usually and is mostly found in central part of Kerala. Try out this recipe.. You will love it!

Preperation Time : 20-30 min

Ingredients:

Raw Plantain - 1 no

Yam - 100 gm

Cummin Seed - 1/2 tbsp

Pepper Pwdr - 3/4 tsp

Turmeric Pwdr - 1/4 tsp

Mustard Seeds - 1tbsp

Fenugreek seeds - 1/4 tsp

Grated Cocunut - 1 cup

Yogurt - 1 cup

Green chillies - 3 nos

Dry red chilli - 2 nos

Coconut oil

Curry leaves

Salt

Sugar/Jaggery

Preparation Method

1) Take 1 1/2 cup water in a vessel and add Yam, plantain, pepper pwdr, turmeric pwdr, curry leaves and salt. Cook the contents in the vessel well.

2) Grind cocunut, cummin seeds, green chillies and yogurt into a smooth paste.

3) Add the ground paste to the cooked vegetables and heat on low flame.

4) Add little sugar/jaggery if you want sweetness..

5) Stir the mix consistently until the mix becomes thick. Switch off the flame once the mix thickens. Make sure the mix does not boil.

6) Heat 2 tsp oil in another pan. Add mustard seeds, dry red chilli, fenugreek seeds and curry leaves to the hot oil and allow to sputter.

7) Add this to the thick mix.

Kurukku Kalan is now ready.. Serve the Kalan when it is hot :-)

Palak Paneer

Let's go for a North Indian dish time around.. Dishes made with Paneer is among the most common in North Indian menus.. Here is the recipe for Palak Paneer.


Preperation Time : 20-30 min

Ingredients:
Paneer - 1/2 cup
Palak - 1/4 kg or 3-4 cups
Tomato - 1 (medium)
Ginger - 1 tsp
Green Chilly - 1-2 nos
Coriander pwdr - 3/4 tsp
Turmeric pwdr - 1/2 tsp
Red chilly pwdr - 1/2 tsp
Jeera pwdr - 1/4 tsp
Asafoetida - 1 pinch
Cummin seeds - 1 tsp
Coriander leaves - 2 tbsp
Wheat Flour - 3 tsp
Milk or Fresh cream - less than 1/4 cup

Preparation Method
1) Deep fry Paneer in ghee in low flame.
2) Dip the fried paneer in cold water and keep it for 30 minutes.
3) Clean the spinach well and boil for 5 minutes.
4) Blend the boiled spinach slightly in a mixer.
5) Grind the tomato, green chilly and ginger in the mixer.
6) Heat oil in a pan. Add Asafoetida to the oil.
7) Add cummin seeds, turmeric, coriander and red chilly powder to the heated oil.
8) Add the tomate puree to the pan and cook for 5-7 minutes.
9) Add the ground spinach and coriander leaves to the pan and cook for another 5-7 minutes.
10) Mix the wheat flour and milk/fresh cream. Add this mix to the pan containing cooked spinach. Heat for another 2-3 minutes in medium flame.
11) Add the fried paneer to this pan for heat for 1-2 minutes. Serve the delicious paneer palak curry with Roti/Chapathi/Nan/Bread.

Mango Milk Shake

With summer season around, nothing is better refreshing than a cold milk shake.. Here is the recipe for a cold mango milk shake..

Preperation Time : 5-10 min

Ingredients:
1) Milk - 2 cups
2) Mango - 1 large size
3) Sugar - 1/2 cup
4) Some ice cubes

Preperation Method:
1) Cut the mango into small pieces.
2) Mix milk, mango pieces and sugar and blend the mix.
3) Add ice cubes to the blended mix and grind it.
4) Serve the mango milk shake cold.

Bengali Rasgulla

This is my first recipe post in my Ootupura.. So starting this blog off with a sweet recipe.. Learned this one from by Bengali friend and tried it out. Came out really good. Here goes the recipe for Bengali Rasgulla..


Preperation Time : 15-20 min

Ingredients:
Milk - 4 cups
Lemon juice - 1/2 cup
Water - 4 cups
Sugar - 2 cups

Preparation Method
1) Boil milk in a vessel in high flame.
2) When the milk starts to boil, add the lemon juice to it slowly. Stir the mixture until the milk fat (paneer) and the water gets seperated.
3) Filter the mixture using a clean clothand Drain the water out of the mixture.
4) Once the water is drained out, wash the milk fat using some plain water to remove the lemon taste.
5) Press and rub the milk fat for around 1-2 minutes to remove the excess water.
6) Make 10-12 small balls from the milk fat (paneer).
7) Add sugar and to 4 cups of plain water and boil in a pressure cooker.
8) Once the sugar water mixture starts to boil, add the milk fat balls to it.
9) Close the cooker and boil in medium flame for 5-7 minutes (1 steam whistle).
10) After 5-7 minutes, open the cooker and transfer the contents (sugar mixture and Rasgulla) into another vessel.
11) Keep the contents in a refrigerator and allow it to cool. Serve the Rasgulla cold. :-)