Happy Thanksgiving !!

Wishing you all a very blessed Thanksgiving hope all you get to spend time with family and friends Njoy good yummy food and make some lasting memories for years to come .

Sharing one of my favorites side dish Mashed potatoes inspired by Tyler Florenc's recipe I skipped the heavy cream still yummy ! and the thyme :)

What u need : 

• 4 to 6 pounds red or yukon potatoes, peeled
• Kosher salt and freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cloves garlic, lightly crushed
• 2 tablespoons chopped chive

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. 

Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. 

Meanwhile, in a small pot heat the butter,  & garlic .

While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. 

Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. 

Season with salt and pepper and gently fold in the chives. Serve immediately NJoy !!

#Keralastrong

August 2018

This beautiful state of Kerala has been engulfed with flash floods and heavy rains like never seen before hundreds have lost their lives and lakhs of people are displaced and stranded . There is a dire need of basic necessities for survival This is a time when every little bit helps and so bring out your BETTER ANGELS in and DONATE  !!

Below are the website that are channeling the donation to needy 

Amazon :

While the option is available on the home page of the Amazon India app, desktop and international users can go to bit.ly/amazonkerala to place the orders.

Users can select an NGO whose flood relief wish list they may browse for products to buy. Once these products are selected, added to cart and checked out, they can be added to a Gift Registry Address.

According to Amazon, Habitat for Humanity, World Vision India and Goonj are three of the organizations currently attempting to make essential supplies available to the thousands affected by the floods across the state.

I have personally used this one and more info is the link below 

volunteers-can-send-relief-materials-kerala-through-amazon-here-s-how-86788

Contribute financially to the CM’s Distress Relief Fund (CMDRF) :

You can also directly donate into the CM fund 

https://donation.cmdrf.kerala.gov.in

T hose who are less fortunate 
O often don't want to ask for help. 
H ard times hit all of us at some point 
E enjoy your good fortune 
L et your fortune help others 
P eople helping people makes this world a better place!" Catherine Pulsifer 

Aloo Chole

1. 
   
2. What you need :
3. 1 Red onion chopped fine 
4. 1 Potato chopped cub size 
5. 1 cup boiled Chickpeas aka Garbanzo beans (Chana) 
6. I used the canned one drain the water and rinse thoroughly 
7. 1 medium Tomato chopped
8. 1 tablespoon Ginger garlic paste
9. 1 tsp Cumin seeds
10. 1 tsp Turmeric powder
11. 2 tsp Red chilli powder
12. 1 tsp Chole garam masala ( I used Sanjeev Kapoor's brand )
13. Salt to taste 
14. Water as needed 
15. Juice of one lemon for garnish 
16. Cilantro leaves chopped
17. EVOO - 2 tablespoonfull

1. Heat oil in medium deep sized pan add the cumin seeds then add diced onion and cook until translucent.
2. Once the onion begins to sauté , add the ginger garlic paste and fry for a few seconds.
3. Once the above mixture is sautéed well add the potatoes.
4. Stir fry the potatoes for about two minutes and then add the remaining spices (red chili, chole garam masala , and salt). Cook the spices until aromatic and then add the water.
5. Stir in the tomato and cook until the water and tomato juices begin to dry.
6. Add the chickpeas and stir to incorporate the spices to the chickpeas. 
7. Simmer for 5 to 8 minutes on medium heat.
8. Once the potatoes have cooked (should be easily pierced with a fork), squeeze the lemon juice and give everything one big stir.
9. Garnish with Cilantro leaves and Njoy !

Coconut chicken curry

What u need:

Cornish hen : cut in bite size marinate with salt , black pepper , paprika and turmeric for at least 30 mins
Red onion - 1 cup chopped
Garlic - 1 tablespoon
Ginger-  1 tablespoon
Green chillies - 4-5
Turmeric - 1 teaspoon
Chilli pwd -2 teaspoon (add spice as needed)
Paprika - 2 teaspoon
Black pepper ground- 1 teaspoon
Garam masala - 1 teaspoon
Whole spices - cinnamon sticks , cardamon, bay leaves , black pepper , anise ,mace (few each)
Olive oil-2 tablespoon

Coconut grated - 1/2 cup

Curry leaves - 5- 6 spring 

• Heat a pan with the EVOO add the 3/4 of the chopped red onions and sauce for a few minutes , meanwhile grind the remaining red onions, black pepper ,  ginger and garlic into a fine mixture add into the hot oil and cook till the raw taste goes away or till the onion turns a little brown.
• Grind the coconut , whole spices add some water to make a thick paste 
• Add turmeric, paprika, pepper, chill pwd, and garam masala and let it cook for a few mins more till the spice blend into the onion paste.
• Add the cut chicken mix well let it cook for at least 5-10 mins
• Add the ground coconut paste cook some more and add salt , garam masala and curry leaves to taste let it simmer till the chicken is completely cooked.
• Serve with soft appams and Njoy !

Shrimp Mappas

Once in a while I really crave for the traditional plate with the thick red kerala rice and fish curry . As I had some shrimp in my fridge so decided to make shrimp kappas , this recipe has different variations but coconut milk is a must in this dish . Add some dal fry and veggies fry and you got a complete thali Yummy 

What you need :
Deveined Prawns -  20-30
Red onions - 1 finely chopped
Ginger - 1/2 inch chopped
Garlic - 5-6 crushed
Green chilies- 4-5 slit long
Curry leaves- 5-6
EVOO- 1 tablespoon
Mustard seeds - 1 teaspoon
Kodum puli -1-2 soaked in water
Coconut milk - 1/2 cup
Turmeric pwd- 1 teaspoon
Chilly pwd - 1 teaspoon
Garam masala - 1 teaspoon
Smoked paprika - 2 teaspoon ( this gives a very authentic taste to fish curry )
Salt to taste
Coconut oil optional to garnish

• Heat a thick bottom pan with oil add the mustard seeds let them splutter add onions saute for a few mins till soft then ginger , garlic , green chilies cook for few more mins
• Add all the dry ingredients turmeric , paprika, chilly pwd,  salt cook till the raw smell goes away then add the Puli let this simmer for a good 5-10 mins 
• Add the coconut milk make sure the flame is low , then gently add  the cleaned shrimp cook for few mins as shrimp very fast .
• Last step add the garam masala and curry leaves for authentic taste try a teaspoon of coconut oil and enjoy with red yummy rice ;)

Peppermint barks

As we all leave 2017 behind and move ahead into 2018 , let's hope for kindness and compassion for each other . So on that note I decided to start with a dessert bringing in the much needed sweetness for this year :)

This is a very easy recipe the only tricky part is melting the chocolate , using a double boiler is a reliable method just make sure that the chocolate is constantly stirred usually takes a few minutes ,

What u need  :

White cooking chocolate - 12 oz 

Dark cooking chocolate - 12 oz 

Peppermint sticks - crushed 

1. Line a 9x12 pan with parchment paper.Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
2. Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the counter top repeatedly, or maybe you could use a spatula to spread the chocolate.
3. Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness.
4. 
5. Unwrap the peppermints of your choice and put them into a zip lock bag, crush the mints then, while the white chocolate is still melted sprinkle on top. 
6. 
   
   
7. Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. Njoy !

Merry christmas 2017

1. "A little smile, a word of cheer, a bit of love from someone near, a little gift from one held dear, 
2. best wishes for the coming year".

Cranberry coconut bars

• This holiday season as the weather is getting colder and the shimmering  lights in the night are getting brighter.
• There's no better way than indulge in the blissful season other then baking and get in the joyful holiday spirit , so as I dust off the flour all over me and as my home starts to smells like fresh baked cookies :) here's  a new delight called Cranberry coconut bars, the recipe used  was from the blog Belle of the kitchen .
• This is  recipe I used from the link If you wish to follow the recipe 
•  https://belleofthekitchen.com/2015/12/11/cranberry-bliss-bars-starbucks-copycat
• I did tweak it a little bit by not adding the topping or frosting but adding some sweetened coconut flakes towards the end instead .
• 
  
• Recipe:
• 1 cup (2 sticks) butter, melted
• 1½ cups packed brown sugar
• 2 eggs
• 1 tsp orange extract
• 1 tsp vanilla extract
• ½ tsp ground ginger
• 1 tsp baking powder
• ½ tsp salt
• 2 cups all purpose flour
• 1 cup white chocolate chips
• ¾ cup dried cranberries
• 1/2 cup sweetened coconut flakes 
• 
  
• Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper.
• Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. 
• Stir in white chocolate chips and cranberries by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. 
• Add the coconut flakes towards the last few mins of baking gently spread the flakes on the top of the baked bar and bake for few more mins. Don't over bake or bars will be hard. 
• Remove from oven and place pan on a wire rack to cool. 
• Allow bars to cool completely before cutting into squares and Njoy !
• Wish you all a Merry Christmas ! 
• 
  

Roti by rotimatic with Beef curry

We all remember the viral video of rotimatic , or at least the Indian diaspora reading this 😀
I was also one among the very many out there who was  totally blown away by this amazing innovation. needless to say I had to have it.
But the wait was long 😞 depressingly long.... so after about 2 years this august I got my very own ROTIMATIC     >>>  YAYYYY!
Yes ! It is simply enigmatic and true to every hype out there , I have been using it for the last few months not only have we been eating healthy , but life is so much easier with work and kids this truly is a blessing ! 
So now to the recipe 🍴🍷Beef curry :
Beef  -1 pound
Red onion - 1 cup chopped length wise
Garlic -1 tablespoon chopped fine
Ginger- 1 tablespoon chopped fine
Fenugreek dried leaves- 1 tablespoon ( very flavorful )
Tomato- 1-2 chopped
Potatoes- 1 cube sized cut
Curry leaves- 7-8
Turmeric- 1 teaspoon
Chilli pwd -1 teaspoon (add spice as needed)
Paprika - 2 teaspoon
Black pepper ground- 1 teaspoon
Garam masala- 1 teaspoon
EVOO-2 tablespoon
Salt to taste

Clean and cut the meat in bite size pieces add 1/2 cup water cook in the cooker till at least 2 whistles let it cool down
Meanwhile heat up a thick bottom pan, add 2 teaspoon EVOO add the chopped red onions and curry leaves cook till translucent. Then add the chopped potatoes
Add the chopped ginger- garlic till raw smell is gone.
Add the paprika,  dried fenugreek leaves , garam masala , black pepper, cook for few mins , then add the cooked beef.
Let the beef cook cover the pan and let it cook on low flame, be sure to be mixing it once in a while so that it does not get burnt .Add the chopped tomatoes let it cook down.
After about 15 mins the beef starts to sweat out the oil . Add salt as per taste, and serve with hot rice or Rotis 

Happy thanksgiving 2017 !

"When you express gratitude and appreciation, you change your mindset. When you feel grateful for everything you have, no matter how small it is, and you allow yourself to FEEL this gratitude, you will receive more of what you are asking for". 

Lisa Townsend

Onam 2017

Celebrating the harvest festival !

Last week was all about Onam which is the harvest festival in kerala it is glorified as the  celebration of harvest season in the southern state of India.
Onam is best described visually as a display of beautiful flower arrangements in front of the house and  with a delectable array of vegetarian food preparations served on banana leaf along with rice  .
I absolutely love Onam so in my lil' way I try to make the most of it .
With all the globalization in today's time it was easy to pull of this traditional festival .
Thanks to Amazon prime and the Local Indian store :)

Now to the recipe

What U need :

1. Beans / Payar - 1 bunch chopped fine 
   Turmeric powder- 1 tsp
   Chopped garlic - 4-5
   Coconut grated - 1/2 cup
   Green chillies- 1-2 chopped
   Curry Leaves- 1 spring
   Mustard seeds - 1 tsp
   Olive Oil & salt - as needed
   
   Chop the beans or payar really fine use a blender if needed .
   
   
   

   Chop onion and the green chilies mix some of the green chillies with the beans add the turmeric powder and set aside.

   
   
   

   Heat oil in a non stick pan. Add the mustard seeds let the mustard seeds splutter, add the chopped onion, garlic, curry leaves and one slit green chilies. Sauté  the onion for few minutes till light brown

   Add the coconut and then add  the chopped beans and mix well cook for about 10-15 minutes. Stir intermediately  
   
   

   

   
   
   Serve with rice and all the other onam recipes  Njoy !