Bachelors Recipes

Jackfruit Pachadi /വരിക്ക ചക്ക പച്ചടി

Posted by veeenajan on April 11, 2016
Posted in: Bachelors Recipes, kerala recipes, kerala ruchi, lunch ideas, Mother`s Special, sadya special, Taste of Kerala, thrissur thani nadan veg recipes, vegetable dishes. Tagged: , , , , , . Leave a comment

വരിക്ക ചക്ക പച്ചടി

 

chakka pachadi

ആവശ്യം ഉള്ള സാധനങ്ങൾ

ചക്ക -10 ചുള
പഞ്ചസാര -1 ടി സ്പൂൺ
മുളകു പൊടി -1/2 ടി സ്പൂൺ
മഞ്ഞൾ പൊടി-1/4 ടി സ്പൂൺ
ഉപ്പു
വെള്ളം-1/4 കപ്പ്‌
തേങ്ങ -1/4 ഭാഗം ഒന്നിന്ടെ
ജീരകം-1/4 ടി സ്പൂൺ
കടുക്-10 മണി
പച്ചമുളക് -2
കറി വേപ്പില -1 തണ്ട്
തൈര്-1/2 കപ്പ്‌ (പുളിക്കു അനുസരിച്ച് )
താളിക്കാൻ
വെളിച്ചെണ്ണ -2 ടേബിൾ സ്പൂൺ
കടുക്-1/2 ടി സ്പൂൺ
കറി വേപ്പില -1 തണ്ട്‌
വറ്റൽ മുളകു-1

 

Ingredients

Ripe jackfruit -10 piece

Mustard seeds-10

Chilly Powder-1/2tsp

Cumin seeds-1/4tsp

Turmeric Powder-1/4tsp

Green Chilly-2(slits)

Salt -to taste

Sugar-1tsp or according to ur taste

Curry Leaves-2strings

Dry Red chilly-2(chopped)

Grated coconut-1 1 /2 cup

Curd-1/2 cup or according to the sourness

Coconut Oil-2table spoon

 

 

chakka pachadi

തയ്യാറാക്കേണ്ട വിധം

ചക്ക ചെറിയ കഷ്ണങ്ങൾ ആകി നുറുക്കി ,കുകെറിൽ അല്പ്പം വെള്ളം ,മുളകു പൊടി ,ഉപ്പു മഞ്ഞൾ പൊടി എന്നിവ ചേർത്ത് വേവിക്കുക .. ഇടത്തരം തീയിൽ 2 വിസിൽ
ആവി പോയ ശേഷം തുറക്കാം
നാളികേരതിന്ടെ കൂടെ ജീരകം ,കടുക് എന്നിവ ചേർത്ത് നന്നായി അരക്കുക
ഈ പേസ്റ്റും പച്ച മുളകു കീറിയതും വേപ്പിലയും പഞ്ചസയും കൂടെ ചക്കയുടെ കൂടെ ചേർത്ത് തിളപ്പിക്കുക
പച്ച മണം മാറി ഒന്ന് കുറുകുമ്പോൾ കട്ട മാറ്റി വച്ച തൈര് ഒഴിച്ച് നന്നായി യോജിപ്പിച്ച് ചൂടാക്കി എടുക്കുക…രുചിച്ചു നോക്കുക
അതിലേക്കു കടുകും മുളകും വേപ്പിലയും താളിച്ച്‌ ചേര്ക്കുക..കുറച്ചു നേരം അടച്ചു വച്ച ശേഷം ഉപയോഗിക്കാം

Method

Cut jackfruit into small pieces

Cook these  in a cooker along  with ,chilli powder ,turmeric powder ,salt in 1/4 cup of water..in medium flame 2 whistle is enough ..

Grind the coconut along with 1/2tsp of mustard seeds   and cumin to a fine paste.

Now add the coconut paste to the cooked pineapple  along with green chilli,curry leaves d sugar ..

Mix well and reduce the flame and cook for another 10 minutes..

The gravy should be thick..

Beat curd with a fork and remove lumps

Now add the yogurt and mix well.

Heat for 2 minutes by stirring continuously ..

Check the salt and sugar

Heat coconut oil in a pan and add mustard seeds when it splutter add dry red chilly and curry leaves and pour over the pachadi..Close it and allow to cool ..

It will be good if u make ur pachadi one day b4 sadya ..

So now ur delicious jackfruit  pachadi  is ready to serve ..

 

Love

🙂

Veena

 

chakka pachadi

 

സ്നേഹത്തോടെ വീണാ ജാൻ

Chicken Mulakittathu/Spicy Kerala Chicken Curry in Chilli-Tomato Gravy

Posted by veeenajan on February 1, 2016
Posted in: Bachelors Recipes, chicken, kerala recipes, kerala ruchi, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , , , . 3 Comments

Ingredients 

DSC_0325-1

Chicken -1/2 kg

Chilli Powder-2tsp

Kashmiri Chilli Powder-2 tsp

Turmeric Powder-1/2tsp

Garam nasala-1tsp

Green chilli-4

Crushed pepper-1/4tsp

Tomato-2 medium

Shallots(small onion-15)

Big onion-1

Salt-

Ginger-medium piece (cut into thin strips )

Garlic -4-5 cloves

Curry leaves -2 strings

Coconut Oil-2 tbsp

DSC_0320-1

Method

Cut the chicken in to medium size pieces ,wash well and keep aside ..

In a pan, roast chilli powders and keep aside (its optional  ,raw smell of chilli powder will go by doing this )

In  a sauce pan add small onions (cut each into half ),onion slices ,ginger , garlic slices  ,salt ,chilli powders,turmeric powder ,curry leaves and tomato pieces ..

(U can adjust the spice level according to ur taste )

Then crush everything   well with ur hand ..

To this add chicken pieces and mix well ..

Add 1 tbsp of coconut oil and cook in medium flame by closing the pan..

No need to add water in the beginning .. Water will come out from chicken ..

When u see when very less water is left , that time add hot water and mix slowly ..

When done 3/4 th add garam masala and cook ..

(If u don’t want to use garam masala powder u can use whole spices in the very beginning  instead of that )..

When done u can see oil oozing out in the top ..

At that time add chilli pieces ,crushed pepper and mix ..

Check the taste ..Adjust according to ur taste .

Finally sprinkle one table spoon of coconut oil and some curry leaves ..

If u want more gravy adjust water accordingly.Here I made a thick consistency type mulakittathu

 

Note :If u want u can add pinch of fenugreek powder(uluva )to it to enhance the flavour..

This is the easiest chicken curry we used to  make ,like fish curry ..Actually this recipe is for bachelors and lazy moms like me 🙂

 

The only thing  is that ,it will take  time to get cook and coated well with the masala  ,coz we r not sautéing  anything here .. So have to cook and combine the taste with chicken pieces ..So show some patience and make a tasty easy chicken mulakittathu 🙂

Try this recipe and let me know the result .. U can have this curry with chapatti ,parotta , fried rice …

DSC_0319-1

 

Love

🙂

Veena

 

Milk Pudding /China Grass Vanilla Pudding

Posted by veeenajan on January 10, 2016
Posted in: Bachelors Recipes, Desserts, Kids Special, sweets. Tagged: , , , , , , . 5 Comments

Hello dears..How r u … Wish u all a very Happy Newyear .. Its been long Time since I posted some recipe here ..Was very busy with my In-laws.. So thought of posting a simple dessert for u on this new beginning .. Its a  very easy pudding .. Agar Agar or china grass milk pudding ..try this and let me know the result 🙂 ha don’t forget to subscribe to my youtube channel dears .. will upload more videos on coming days 🙂

 

 

https://www.youtube.com/c/VeenasCurryworld

Milk Pudding

china grass milk pudding

china grass milk pudding

Ingredients

Milk-675 ml

Condensed milk-400ml

Salt-one pinch

Vanilla essence -1/4 tsp

China Grass /Agar-Agar-10 gm

Water-1 1/2 cup

Sugar-if needed

china grass milk pudding

china grass milk pudding

For topping

Coconut-3 tbsp

Sugar-1 tbsp

Pista or Cashew nut-10

china grass milk pudding

china grass milk pudding

 

Method

Cut china grass into small strips and soak in water for 15 minutes ..

Then in a sauce pan add milk and boil by stirring continuously ..

In another pan add soaked china grass and cook and stir till it melts completely  ..

When the milk began to boil reduce the flame and add condensed milk ,vanilla essence and   salt ..

Mix well.check the sugar ..If u want more sweetness  u can add sugar according  to ur taste ..

Now add melted china grass and stir continuously until everything is well joined .. Cook for 5 minutes after adding  china grass ..

Now strain the milk -china grass mix to avoid any residues of china grass ..

Pour this mix to a bowl in which u r going to set ur pudding ..u can set in small  bowls too ,so can serve individual portions ..

After reaching room temperature  cover the top with cling film and keep in the fridge for 3 to 4 hours (not in freezer )

china grass milk pudding

china grass milk pudding

For the topping fry  grated coconut until golden brown then add sugar and mix .. then keep aside

Separately roast nuts and crush ..

When the pudding is  set u can serve by just like that ,or u can invert and de mould them and serve ..

While serving u can sprinkle some coconut mix and nuts on top ..It will enhance the taste ..

(Here I usually get 25 grams of china grass ,so I used to cut the long 25 grams strips  into half ,so it will become 12.5 each right ..then cut little bit in the end to make 10 grams 😉 )

 

So plz do try and enjoy 🙂

 

Recipe Courtesy my friend Sijimol 🙂

 

china grass milk pudding

china grass milk pudding

Love

🙂

Veena

 

 

 

 

 

Kerala Chicken Pickle/Achar

Posted by veeenajan on October 25, 2015
Posted in: achar, Bachelors Recipes, chicken, kerala recipes, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickles, Taste of Kerala. Tagged: , , , . 2 Comments

Ingredients

chicken achar/pickle

Chicken breast-500gms

Vinegar-3/4cup

Garlic-15 cloves

Ginger-1 big piece

Green Chilli-10

Curry leaves-2 strings

Salt-

Chilli Powder-1 1/2 tbsp

Turmeric powder-1/2 tsp

Asafoetida powder-less than 1/4 tsp

Fenugreek powder-less than 1/4 tsp

Mustard seeds-1/2 tsp

fenugreek seeds-one pinch

Dry red chilli-4

Boiled water-2cup

Oil- for frying

chicken pickle

For marination

Chilli Powder-1 tbsp

Turmeric powder-1/2tsp

Vinegar-2tbsp

Salt-

Garam masala-1/4tsp

chicken achar

Method

Cut chicken into small pieces..

Wash well with vinegar and salt..

Drain them and marinate with chilli powder,turmeric powder,salt,vinegar,garam masala  and keep aside or in the fridge for minimum 30 minutes..

After that fry this chicken pieces .. Dont over fry them otherwise it will loose its moisture will become hard .. Fry these three -four in batches

Keep aside.

Heat  3-4 tbsp of oil  and fry finely sliced ginger,garlic,green chilli slits and curry leaves separately..

Transfer each items in a kitchen tissue ..

To the same oil (if not add more oil) splutter mustard seeds,dry red chilli,fenugreek seeds d lower the flame and add chilli powder and turmeric powder ..

Saute for few seconds or until the raw smell goes ..

Then add asafoetida powder and fenugreek powder ..

Mix well  (be very careful ,dont burn the powders,or u can remove from the stove and add the powders and mix first and then saute)

To that add vinegar ,boiled water ,salt,fried ginger,garlic,green chilli and curry leaves .Boil them well ..

Finally add fried chicken and mix slowly ..Cook for 10 minutes in low flame ..

Check the salt and vinegar ..Add if needed.. Sour taste should be bit more ..

The spice level purely depend up on the chilli u r using.. So adjust accordingly..

After cooling down u can transfer the pickle into a  container with tight lid..

u can use this pickle for 3 to 4 months in fridge ..

Always try to use dry spoon ..

The taste will increase after few days …

So try this easy yummy chicken pickle and give me ur feed back

chicken pickle

Love 

🙂

Veena

 

Avoli(Pomfret) Curry (Cooked in Coconut Milk )

Posted by veeenajan on September 19, 2015
Posted in: Bachelors Recipes, seafood. Tagged: , , . Leave a comment

Ingredients

Avoli fish curry

Avoli-1/2kg

Small onion-10

Ginger-medium piece

Green chilli-3

Chilli Powder-1 tbsp

Coriander Powder-1 1/2 tbsp

Turmeric Powder-1/2 tsp

Salt-

Coconut Oil-3tbsp

Coconut milk-3-4 cup(from one coconut)

Kudam puli-2 small piece

Curry leaves -1 string

Small Onion for seasoning-4

Avon (pomfret) curry

Method

Clean the fish and cut into medium size pieces ..Wash well and keep aside

Heat a nonstick kadai or manchatty and add coconut oil

Into that add onion slices ,ginger pieces and green chilli slits..

Saute for 5 minutes in medium heat ,reduce the heat and add all the powders..

Saute till the raw smell goes

Now into that pour coconut milk ..Mix well

Add kudam puli(wash well) and salt ..

Boil for  5 to 10 minutes ..

Now add fish pieces ..

Cook in medium flame till the oil appears in the top..

In between check the salt and spices ,adjust accordingly

Finally season with roasted small onion and curry leaves ..

Close the kadai for few minutes ..

Its best to serve after 5-6 hours

The only difference from my other thrissur fish curry recipe is that here we  are using coriander powder ..

Check that recipe also by clicking the link here

note :

If u want more gravy u can add more water with coconut milk .. Like wise adjust the spice level

Avoli meen curry

Love 

🙂

Veena

Loobikka/Lololikka Chammanthi :)

Posted by veeenajan on August 31, 2015
Posted in: achar, Bachelors Recipes, kerala recipes, kerala ruchi, Mother`s Special, Taste of Kerala. Tagged: , . 2 Comments

loobikka chammanthi

Ingredients

 

loobikka chammanthi

loobikka chammanthi

 

Pickled loobikka-15

Small Onions-5

Green chilli-3

Salt-if needed

Coconut Oil-2tbsp

loobikka chammanthi

Method

For pickling wash loobikka very well and drain and dry with a clean cloth ..

In a jar fill water (boiled and cooled) and add 2-3 tbsp of salt .. Mix well ..

loobikka chammanthi

Then add loobikka and close with a tight lid and keep in dark place for few days ..

 

 

loobikka chammanthi

 

For making chammanthi

In a jar add deseeded loobikka ,small onion  and green chilli.. Just crush them by whipping for few second.. Dont make the onion and chilli paste ..

 

loobikka chammanthi

In to this mix add coconut oil and mix.. Give a taste check,if the salt is less then add more salt and enjoy the tangy spicy loobikka chammanthi 🙂

loobikka chammanthi

Love

🙂

Veena

 

 

 

 

Lover Letter /Elanji /Mutta kuzhalappam/Madakku San:)

Posted by veeenajan on June 25, 2015
Posted in: Bachelors Recipes, tea time snacks. Tagged: , , , , , , , . 3 Comments

Ingredients

Love Letter

Maida-2cup

Egg-1

Water-

Salt-two pinch

Oil-for greasing

Coconut grated-1

Ghee-1tsp

Sugar-4tbsp or according to ur taste

Cardamom powder-1/2tsp

Love Letter

Method

Beat egg well.. In bowl add maida and salt ..mix well…

Make well in the middle and pour egg .. Mix

Then pour water in small quantities and mix and make a smooth batter .. Dosa consistency ..

U can take a blender and whip it for few seconds to avoid any lumps ..Keep aside

Heat a nonstick pan ,add ghee ,then add grated coconut and roast in low flame for 5 minutes or until the raw smell goes ..

Then add sugar mix well .. Add cardamom power stir well..and transfer to a bowl..no need to fry the coconut for too long ,otherwise it will turn into golden colour d crisp..Keep aside

Heat a tawa preferably non stick,grease with oil or ghee ..

Then pour the batter and make thin pancakes just like dosa..Cook for few seconds..dont overcook otherwise it will loose the smooth texture

Flip to other  side and cook .. Remove from the tawa ..make similar pan cakes with rest of the batter ..

Then take one pancake ,place one spoon full of filling in the centre.. spread evenly..

Then roll into the shape of a pipe ..

So easy ,very soft ,yummy lover letter is ready to be served ..

Serve hot with tea ..

Love Letter

Love 

🙂

Veena

Tawa Naan

Posted by veeenajan on June 24, 2015
Posted in: Bachelors Recipes, roti. Tagged: , , , . 1 Comment

Ingredients

Tawa Naan

All Purpose Flour/maida-2cup

Yeast-1/2tsp

Sugar-1tbsp

Salt-to taste

Water-1 1/4 cup

Butter-

Tawa Naan

Method

 

Add sugar and yeast to 1cup of luke warm water ..

Mix well and keep aside undisturbed for 10 minutes..

Take a wide bowl and add maida and salt ..Mix well..

Then pour this yeast solution to the flour and mix..

Then add water little by little to form a dough ..

1/4 cup extra water is enough i think ,otherwise add as required ..

Then knead the dough for 5 minutes and make very soft dough..

Grease some oil in a bowl and place this dough and cover with a muslin cloth and keep aside for one hour ..

Then take the dough ,it will be double the size by that time ..

Sprinkle some flour and again knead for few seconds ..

Then make small balls out of it ..

Sprinkle some flour and roll to desired shape..mostly oval shape ,but necessary 🙂

Heat a non stick tawa and when very hot place the naan and wait till the bubbles begin to come ..

Then flip to other  side and again wait for few seconds ..

Now again flip and brush some butter and cook ..Then flip it again and spread butter ..

Then remove from the tawa and  keep it in a aluminium foil ..

If serving hot then directly to the serving plate 🙂

Tawa Naan

I don’t have a gas stove ,I did this way ,i will show the second way for those who use gas stove .. Click the link to see the video..

Tawa Naan

 

I followed Yaman’s recipe for this naan.. Its simply great ..Kids loved it ..

Serve the naan with ur choice of curry

 

Love

🙂

Veena

 

Chicken Lollipops(Schezwan Style)

Posted by veeenajan on June 21, 2015
Posted in: Bachelors Recipes, chicken. 1 Comment

chicken lollipop

Ingredients for the marination

All Purpose Flour-5tbsp

Cornflour-2 1/2 tbsp

Ginger-Garlic paste-2tbsp

Garam masala-1/2tsp

Cumin powder-1/4tsp

Coriander powder-3/4tsp

Soya sauce-1tbsp

Green chilli-3 finely chopped

Red chilli powder-2tbsp

Salt-to taste

Egg-2

Vinegar or Lime-1 1/2tbsp

Water-1/2 to 1 cup

chicken lollipop

Method

 

Whisk the egg well and keep aside ..

In  a big bowl add all the powders and mix well..

Then add rest of the ingredients except egg and water .. Mix well ..

Then slowly add egg and mix thoroughly ..Then add water in small amount till we get a idly batter consistency ..

Check the salt and sourness ..Adjust accordingly ..

Cut the chicken wings and make lollipop ,we will get two pieces from each wings ..here i used 10 chicken wings ..

Here I am uploading a  video ,so it will make easier to understand the procedure ..

 

chicken lollipop

Wash the pieces thoroughly in salt and vinegar first and then with plain water .. Drain them for few minutes ..

Then add chicken pieces to the batter and mix well ..Keep this marinated chicken pieces in fridge for minimum one hour ..

 

In between we have to prepare the sauce

 

Ingredients

Ginger – medium piece (finely chopped)

Garlic-2pods (finely chopped)

Chilli paste -2 1/2 to 3 tbsp or as per ur taste  ..

(U can buy chilli paste ,otherwise take 20-25 dry red chilli..Wear glows then cut each chilli and run a knife or scissors to deseed them .. Then soak these chilli in hot water for 1 hour and then make fine paste .. If u want to make and keep them for future use then add vinegar while grinding the chilli .. 🙂 )

Soya sauce-2tbsp

Chilli sauce -1tbsp

Vinegar-1tbsp

Sugar-1tbsp

Salt-to taste

Pepper powder-1/2tsp

Oil-2tbsp

chicken lollipop

Method

Heat oil and when medium hot add finely chopped ginger and garlic and saute well until light golden shade ..

Then add chilli paste and lower the flame and saute for 5 minutes or until the raw smell goes ..

Then add pepper ,soya sauce and chilli sauce ..

Mix well .. then add 1/4 cup of hot water and mix well.. Add salt ,vinegar and sugar .. Stir well ..

Check the taste ..Adjust the seasoning according to ur taste ..

Let the sauce boil for some time ,if u find the sauce to be too thick can add hot water and mix.. So keep aside the sauce ..

chicken lollipop

Now heat oil in a kadai and deep fry the lollipops till golden colour ..

It will take approximately 10 minutes .. U should take one chicken piece  and check .. If its not cooked enough cook for another few minutes ..always in medium heat..

Fry rest of the batch of chicken lollipops like the same and drain and mix with the sauce ..

Finally sprinkle some chopped spring onion greens and lemon wedges and serve hot ..

Hope u like this yummy crispy tangy spicy chicken lollipops.. 🙂

Recipe courtesy savoryandsweetfood by Sadia mohamed  .. But made some changes according to my taste ..

chicken lollipop

 

 

Try this and let me know 🙂

Love

🙂

Veena

 

 

 

 

Chana Cutlet/Chickpeas Cutlet

Posted by veeenajan on June 17, 2015
Posted in: Bachelors Recipes, cutlet, kerala cutlet, kerala recipes, Kids Special, Mother`s Special, starter, Taste of Kerala, tiffin box, vegetable dishes. 1 Comment

Ingredients

chana cutlet

Chana/vella kadala -1cup

Potato-1

Bread slice-2

Ginger-1tsp

Green chilli-2

Curry leaves- chopped 2 tsp

Onion-1medium

Garam masala-1tsp

Turmeric powder-less than 1/4 tsp

Kashmiri chilli powder-1/4tsp (according to ur taste)

Cumin powder-two pinch

Salt- to taste

Dry mango powder or lemon juice-less than 1/4tsp or 1tsp

Coriander leaves-2tbsp chopped (opt)

Egg white-of 2

Bread crumbs –

Oil – to fry

chana cutlet

Method

Soak chana  over night ..

Wash well and cook along with 3-4 cups of water and salt..

3-4 whistle in medium flame or until its cook well ..  (don’t over cook,then the water will be thr  )

After some time  open the cooker and allow the chana to get cool..Strain and keep aside..

Then make a paste of this chana in a blender with out adding water

Cook potato and mash well(with out water).. ..keep aside ..

In a kadai add 1tbsp of oil and add finely chopped onion,ginger ,curry leaves and green chilli..

Saute until the onion become light brown in shade ..

Then add all powders and saute in low flame ..

Then add mashed potato ,chana and mix well .. Add finely chopped coriander leaves too..

Now Check the salt and spices .. Adjust if any according to ur taste ..

chana cutlet

Cook this mixture for 5 minutes to get a dry mix ..

Then cut the edges of the bread slice and crush well and add that to the chana-potato ..

Mix well … We r doing that to get a very dry mix otherwise the cutlet may crack if the water is more ..

Allow this mix to cool ..

In a bowl separate egg white and whisk well ..

In a plate take bread crumbs and keep aside ..

If u don’t have readymade bread crumbs,then fry bread and after cooling down add these pieces in a blender and make coarse powder..

So when the mix is cool ,then small balls out of it and make into desired shape ,round ,oval or heart and dip in the egg white and then roll in the bread crumb..

Do the same with the rest of the mix ..

Heat oil ,when medium hot  fry the cutlet until golden brown colour on both sides…

Adjust the chilli according to ur preference

Serve this healthy chana cutlet with ur favourite sauce ..

Try this easy snack and let me know the result 🙂

cutlet

Ramadan Kareem to u all

Love

🙂

Veena