PUFF PASTRY RECIPE| Step by step recipe

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Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Sweet Diamond Cuts

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Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Spicy Chicken - Coconut Fry | Kerala Chicken pepper fry

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Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Vegetable and Cheese Sandwich

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Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

Asian Slaw with Ginger-Peanut Dressing

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Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Kallu shappu Style Beef Fry | Beef Fry,Kerala Toddy Shop Style

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Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kaya Varuthathu | Ethakka Upperi | Banana Chips- Onam Sadhya Recipe

Appetizers - Hi Mom How To Make Cake, On this share Appetizers, I have provide any thing about cake

Appetizers

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .