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Friday, 15 May 2020

CHICKEN SUKKA

May 15, 2020 Saffron Flavours No comments

If you ask me that one chicken dish which I have had the most or cooked most at home , Well the answer would be "CHICKEN SUKKA". A dish served in every buffet in Mangalore , a classic dish served with boiled rice /neer dosa.

INGREDIENTS

Chicken - 1 kg
Onion - 2 chopped
Curry leaves
Coconut - 1 Cup grated
Coconut oil - 2 tablespoon
Garlic - 5 cloves
Turmeric powder- 1/4 teaspoon
Salt to taste
Coriander leaves

MASALA

Cumin seeds - 2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Pepper corns - 1 teaspoon
coriander seeds- 2 tablespoon
Red chilly - 10 no.s
Ginger - 1 inch
Garlic- 5 cloves
Onion - 1 small chopped
Tamarind pulp- 1 tablespoon.

METHOD

Dry roast cumin seeds, fenugreek seeds, coriander seeds, pepper corns.
Dry roast the red chillies
Add 1 tablespoon of coconut oil , add chopped onion, ginger and garlic cloves and saute till onion turn transparent.
Cool the mixture and grind these ingredients along with tamarind pulp into a smooth paste.
To cook chicken, heat 1 tablespoon of coconut oil . Add onion , garlic cloves and saute till the onions turn transparent.
Add the chicken pieces and turmeric powder and cover the lid and cook till half done.
Add the ground masala paste and salt and cook the chicken till it's done and it turns into a semi gravy.
In another pan dry roast the curry leaves and grated coconut for 2 minutes. Add this into the chicken mix and coat it evenly and cook till well combined and the water is completely evaporated.
Garnish it with chopped coriander leaves and serve with boiled rice, neer dosa or chapathi.

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Friday, 8 May 2020

Pancakes

May 08, 2020 Saffron Flavours No comments

This fluffy pancake recipe can be made with only few ingredients you probably have in your kitchen all the time. Its quick to make and tastes delicious.

INGREDIENTS
11/2 cups All purpose flour
31/2 teaspoons Baking powder
1 Egg
1 tablespoon sugar( optional)
11/4 cups milk
1 tablespoon melted butter
1 teaspoon salt

DIRECTIONS

In a large bowl, sift together flour, baking powder. Add salt , sugar, milk , egg and melted butter and mix into a smooth batter or u can out all the ingredients into a blender and make the batter. If you are using a blender don't over beat the mixture.

Heat a frying pan over medium high heat. Pour a small laddle full of batter on to the pan. Wait until small bubbles appear on the pancakes and then flip on the other side and cook for a minute. Brown both the sides and serve hot with chocolate sauce or maple syrup and cut fruits of your choice.

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Wednesday, 9 October 2019

Pomphret fry

October 09, 2019 Saffron Flavours Non Veg, Sea Food 2 comments

Spicy Aromatic and Flavorful Kerala Style Fish Fry!!!

Here is a simple & a spicy fish fry recipe.It is very common and one of the most favorite dishes in Kerala. This recipe is as simple as it can get, and goes well with any type of fish. Here I'm using white pomphret.

1 large pomfret
1 tbsp red Chili powder
1 tbsp pepper powder
¼ tsp turmeric powder
Salt (as required)
2 tbsp lemon juice
Oil (pref;coconut oil) (as required)
lemon wedge to garnish

Instructions

Clean fish and make slits on both sides.
Prepare the masala by mixing the red chili powder, pepper powder, turmeric powder, salt, and lemon juice.
The masala should have a thick consistency, and evenly coat the fish with it on both sides. Marinate for 30 minutes.
Heat oil in frying pan. Place the fish carefully and shallow fry in medium flame. Allow it to fry until it becomes nicely charred and brown, and then flip to cook the other side.
Once cooked, place the fish on a paper towel to drain the oil.
Squeeze a lemon on top of the fish, and serve with lemon wedges.
Serve warm with Rice.

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Tuesday, 30 July 2019

July 30, 2019 Saffron Flavours 1 comment

Creme Brulee is a classic French recipe with four simple ingredients. A rich custard topped with a hard caramel. The fun part in reaching that thick vanilla custard is breaking through that hard caramel topping!

Let me show you how to make creme brulee and see that there is no big mystery or special tools needed. If you don’t have a hand torch ,simply caramelize sugar in a separate pan and pour it on top of the cream base. French term “brulee” comes from and the recipe name basically translates to burned cream.

INGREDIENTS

10 large egg yolks (room temperature)
1/2 cup sugar
2 1/2 cups whipping cream (room temperature)
1 tbsp pure vanilla extract
1/4 cup sugar for caramelizing tops after cooking

Instructions

Preheat oven 300°F. Separate egg yolks from whites and save egg whites for another use.
In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.
Add the whipping cream and vanilla, and beat on low until well blended.
I pour the mixture through a strainer into your 8 ramekins or custard cups to get rid of any foam or bubbles . Pour up to a 1/4 inch from top of ramekin or cup.
- Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 50 minutes.
- Carefully remove pan from oven and leave in the water bath until cooled.
- Remove ramekins from water bath, wipe water off and place in refrigerator to chill for at least 2 hours.
- Prior to serving, remove from refrigerator and sprinkle about 1-2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place ramekins under broiler 2 to 3 inches from the heat source. Turn on broiler and cook until sugar melts and browns or even blackens a bit, about 5 minutes. *Optionally - Re-chill the ramekins to harden the sugar for 5 minutes then serve. (See Note 3)

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Friday, 7 June 2019

Paneer Bhurji

June 07, 2019 Saffron Flavours Veg 2 comments

Paneer bhurji is a simple, easy and tasty paneer recipe which is prepared very similar to egg bhurji or anda bhurji for vegetarians or no egg eaters. This indian paneer curry recipe is widely appreciated by all groups and can be served with roti, naan or chapathi for lunch and dinner.

INGREDIENTS

2 tbsp oil
1 tsp cumin seeds
1 medium sized onion, finely chopped
salt to taste
1 green chilli, finely chopped
1 tsp ginger-garlic paste
½ tsp kashmiri red chilli powder
1 medium sized tomato, finely chopped
¼ tsp turmeric
½ tsp garam masala powder
2 cup paneer / cottage cheese
1 tsp kasuri methi , crushed
2 tbsp coriander leaves, finely chopped

INSTRUCTIONS

Firstly, in a large kadai heat oil and saute cumin seeds till they turn aromatic.
Add onions, green chilli and ginger-garlic paste.
saute well till the onions turn slightly golden brown.
Now add tomatoes and saute till they turn soft and mushy.
Additionally, add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp garam masala powder and salt to taste.
Roast the spices on low flame for a minute.
Add crumbled paneer / cottage cheese and mix gently.
mix gently without mashing the paneer.
Cover and simmer for 3 minutes till the paneer gets cooked well. do not over cook paneer, as they turn hard and chewy.
Also add crushed kasuri methi and coriander leaves.
mix gently, making sure everything is combined well.
finally, serve paneer bhurji hot with chapathi or paratha.

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Hello...! Everyone

Hi..! I am Dr. Sanija, a Dentist by profession and cook by passion. I being a foodie was addicted to food channels and started cooking when I was a teenager as a hobby, later it turned out to be stress buster.
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