Beans and Carrot Poriyal / South Style

Beans and Carrot Poriyal / South Style Stirred fried Beans and Carrot
Ingredients
250 grams French Beans chopped
200 grams Carrots chopped
1 Onion finely chopped
1 tbsp Coconut oil
Few Curry leaves
1 Green chilli slit
1/4 tsp Mustard seeds
1/4 tsp Urid dal
1/4 tsp Chana dal
Few Coriander seeds
Few Fenugreek seeds
Pinch of  Asafoetida
1/4 teaspoon Turmeric powder
Salt to taste
1 tablespoon of fresh coconut for garnish (optional)
Coriander leaves chopped for garnishing

Method
Boil or steam the beans and carrot till tender. Take a pan. Add oil. Add the chana and Urid dal. Let it become light brown in colour then add mustard seeds, coriander seeds and mustard seeds. Let it crackle. Add the curry leaves, green chilli and Asafoetida. Sauté for few seconds. Add the chopped boiled beans and carrots. Sauté it for 2 to 3 minutes. Add salt and turmeric powder. Sauté it for 5 minutes more. Turn off the heat. Garnish with grated coconut or chopped coriander leaves. Serve with hot Chappati.

Sweet Medley Shots

Sweet Medley Shots
This is an experimental recipe from my kitchen with leftover chocolate cake crumbs and leftover white chocolate ganache....
Ingredients
1 cup Chocolate cake crumbs
1/2 cup White chocolate Ganache
1/2 cup Coconut Milk
2 tbsp Fresh cream
4 tbsp Condensed Milk
1/2 packet Jello's or any other brand Mango Jelly powder
1/2  tbsp Veg Gelatine
2 tbsp Hot Water
6 shot glasses

Method
Take the shot glasses. Fill 1/4 of the Glasses with cake crumbs. In a vessel combine coconut milk, fresh cream and condensed milk. Take another bowl, add hot water. Sprinkle the gelatine in the water. Stir and dissolve the gelatine. Add 2 tbsp of the gelatine water to the coconut milk. Mix the coconut milk with gelatine on a low flame till it simmers. Stir it continuously till it cools a bit. Pour the coconut milk on the cake crumbs and fill up more 1/4 of the glasses. Refrigerate it till the coconut milk sets. Add more cake crumbs and fill up another 1/4 of the glass. Take the mango jelly powder in a vessel, follow the instructions on the packet and simmer on low flame. Cool it a bit and add the mango jelly and fill up  the glasses. Let it set in the refrigerator. Take white chocolate ganache in a piping bag. Pipe out the chocolate ganache on top of the mango jelly with the help of a big star nozzle. Decorate the top with sprinkles. Serve it chilled.

Devilled Mackerel with Mint and Tomato Salad

Devilled Mackerel with Mint and Tomato Salad

Ingredients
5 Mackerels cleaned and washed
2 tbsp Butter
1/2 tsp Sugar
1 tsp Dijon Mustard paste
1 tsp Chilli powder
1/2 tsp Pepper powder
Salt to taste
1 tsp Curry Powder
2 tbsp Balsamic vinegar
1 Tomato cut into half and sliced
1 Onion cut into half and sliced
1 tbsp Mint leaves chopped
1 Lemon sliced

Method
Make cuts on the fish. Melt the butter. Add the sugar, mustard, curry powder, chilli powder, vinegar, pepper and salt. Mix it well. Put the fish on a baking tin and rub the fish with spiced butter on both sides properly. Keep it for 10 minutes.  Grill for 10 minutes on one sides in a preheat oven at 250 degrees Celsius. Turn on the other side and grill for 10 minutes. Take the baking tin out. Pour the marinated juices which has come out of the fish while grilling back on the fish. Bake for 10 minutes more. Serve the fish with the tomato, onion and mint salad. Drizzle lemon juice on the fish and Have it with hot rice.

Multi Grain Buns

Multi Grain Buns 

Ingredients 

2 1/2 cup All purpose flour 

1/2 cup Wheat flour

1/4 cup Oats

1/2 tbsp Flaxseed powder 

1 1/2 tbsp Dry Yeast

1 tbsp Sugar 

1/2 Cup Lukewarm Water + More water 

1 tbsp Olive oil 

Salt to taste

2 tbsp multi grain mix - Black and white Sesame seeds, Flaxseed and Oats

Egg wash  OR Milk wash + Butter wash

Method

Take a mixing bowl. Add all the APF, Wheat flour, Oats and Flaxseed powder and mix it together. Make a well in the centre of the flour. Add sugar, yeast and 1/2 cup lukewarm water. Stir the yeast, sugar and water with out disturbing the surrounding flour. Cover and let the yeast rise. Start mixing the flour... Add the remaining water little at a time and salt  to make a soft dough. Add 1/4 tbsp oil, Knead the dough for 5 minutes adding 1/4 tbsp oil in between. Rub some oil on top, cover and keep overnight. Rub some oil on the palms. Sprinkle some flour on the platform, take the dough, punch it and knead it again for sometime. Divide the dough into equal proportions. Grease the baking tray.  Rub some oil on the palms. Take one portion of the dough. Roll the dough giving it a round ball shape. Place each buns on the baking tray at some distance. Sprinkle the multi grain mix on the bun. Spray with water and cover with soft Malmal cloth till it rises double in size. Brush it with egg wash or milk + butter wash. Bake it in a pre heated oven at 180 degrees celcius for 25 minutes or till brown on top. Optional brush butter on top. Cool the buns a bit and remove it from the tray. 

Halwa Fish in Green Chutney

Halwa Fish in Green Chutney

For Marination
Ingredients
1 Halwa Fish cut into pieces
Salt to taste
1/2 tsp Turmeric powder

Method
Marinate the Fish with salt and turmeric powder. Keep it aside for 30 minutes. 

For the Green Chutney
Ingredients
1 cup Coriander leaves
3 to 4 Green chillies according to the taste
1/2 cup Fresh Coconut grated
4 Garlic cloves
1  tbsp Vinegar
1/2 tsp Cumin seeds
1/2 tsp Garam Masala powder
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Chilli powder

Method
Grind all the above ingredients into paste.

For the Gravy
Ingredients
1 Onion chopped
1Tomato chopped
Few Curry Leaves
1 Green chilli cut into half lengthwise
1/2 tsp Mustard seeds
1 tbsp Oil
Chopped Coriander leaves for garnishing
Method
Take a fry pan. Add oil. Heat it. Add mustard seeds and let it crackle. Add the curry leaves, chilli and chopped onion, sauté it for 3 minutes till translucent. Add the tomato and sauté it for another 3 minutes. Add the chutney and cook it till it bubbles. Add 1/2 cup water and let it simmer for 5 minutes. Arrange the marinated fish in the pan. Cover and cook till the fish is tender. Garnish with coriander leaves. Server it with hot rice.