Sunday, 29 August 2021

SQUID FRY

August 29, 2021 Saffron Flavours No comments

Squid fry or Calamari fry is an tasty appetizer dish served in western countries. Here is the Indian version of it. It's very simple to make and requires basic ingredients.

INGREDIENTS

Squid - 200 grams , cleaned and cut into rings
Salt - to taste
Red chilly powder - 2 teaspoon
Coriander powder- 1 teaspoon
Black pepper powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger garlic paste- 1 teaspoon
Corn flour - 3 teaspoon
Oil - for frying

METHOD

* Marinate the squid with salt, red chilly powder, coriander powder, black pepper powder, garam masala powder, CUMIN powder,turmeric powder, ginger garlic paste and cornstarch . combine well and let it marinate for 30 minutes.
* Heat oil in a kadai and fry the marinated squid till cooked. Do not overcook the squid ,they turn rubbery and chewy. Remove from oil and serve hot.

GRANDMA'S MUTTON CURRY

August 22, 2021 Saffron Flavours 1 comment

GRANDMA'S MUTTON CURRY | VARUTHARACHA MUTTON CURRY |

Varutharacha Mutton Curry is one of the most famous traditional dishes in Kerala. Simple, delicious and spicy, this dish will go with almost any meal. Here is my grandma's recipe that can never go wrong and is sure to win you praise.

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INGREDIENTS

Mutton -2 kg
Coconut grated-5 cups
Garlic - 20 cloves
Shallots - 20 no.
Tomatoes - 3 no.
Green chillies -3 no.
Coriander leaves- 1 handful
Coconut oil- 2 tablespoon
Potato -2 no.
Curry leaves - 1 handful
Red chilly powder -7 tablespoon
Coriander powder- 8 tablespoon
Turmeric powder-1 Teaspoon
Garam masala powder -1 Teaspoon
Salt - to taste
Lemon juice- 1 tablespoon

METHOD

COCONUT MASALA

*Heat a thick bottom pan . Add 1 tablespoon Coconut oil , 10 cloves of garlic and 10 shallots. Saute for 2 minutes .
*Add 5 cups of grated Coconut and roast till it turns golden brown. Add few curry leaves and continue roasting. Turn of the flame when the Coconut turns brown.
*Cool the mixture completely. Transfer it into a grinder and grind it into a fine paste using little water.

COOKING MUTTON

* Heat a pressure cooker .Add 1 tablespoon of Coconut oil. Add 10 shallots and saute till they turn transparent. Add curry leaves , 3 green chillies slit ,3 chopped tomatoes and cook till tomatoes turn soft and mushy. Add 2 chopped potatoes and saute for 2 minutes.
*Add 2 kilos of Mutton pieces, spice mix ( chilly powder- 7 tablespoon, coriander powder- 8 tablespoon and turmeric powder-1 Teaspoon) and combine them well. Add salt to taste and pressure cook the Mutton till the turn tender.

COOKING CURRY

*Transfer the cooked Mutton into a kadai. Add the ground roasted Coconut paste and combine them well. Bring it to a boil and continue cooking on low flame for 15 minutes.
* Add a handful of chopped coriander leaves and serve hot with boiled/ white rice, chapati or roti.

ROASTED CORN

July 25, 2021 Saffron Flavours No comments

Roasted corn is a easy to make snack , perfect for rainy day .

INGREDIENTS

*CORN- 2 (Peeled)
*Butter - 2 TABLESPOON
*Salt - 1 TABLESPOON
*Chilli powder- 1 TABLESPOON
*Lemon juice- 1 TABLESPOON
*Black salt - to taste

METHOD

*Boil water in a wide mouth vessel , Bring it to a boil. Add salt.
*Add 2 whole peeled corn into boiling water. Cook for 10 minutes.
*Remove the corn from the water.
*Heat a grill pan on high flame, Place the boiled corn and roast on all sides till grill marks appear on them.
*Remove it from heat. If required you can roast the corn on direct flame .
*For the masala , Take room temperature butter , Squeeze in 1/2 a lemon , chilli powder and mix well.
*Apply the masala on all the sides of the roasted corn when it's still hot.
*Serve hot with sprinkle of black salt.

PANNA COTTA WITH PASSION FRUIT SAUCE

July 21, 2021 Saffron Flavours No comments

Panna cotta literally translates to cooked cream in Italian, It's an Italian dessert made of thicken cream milk with gelatin. Panna cotta looks fancy but is quick and easy to make. The fresh fruit sauce makes every creamy spoonful perfectly sweet and tangy.

INGREDIENTS:
* MILK - 400 ML
*FRESH CREAM-400ML
*CASTER SUGAR - 1 CUP
*GELATIN-3 TEASPOON
*VANILLA ESSENCE-1 TEASPOON
*PASSION FRUIT FLESH -1/2CUP

METHOD:
* In a saucepan take milk and bring to a boil.
*Add fresh cream and constantly stir until the cream comes to a boil. Switch off the flame.
*Add Caster sugar and stir until the sugar dissolves.
* Add the gelatin when the mixture is still hot.
* Cool the mixture and strain it to remove any undissolved gelatin .
* Grease the ramiken and any molud to set the panna cotta.
* Pour in the cooled mixture into the moulds and refrigerate for 4 hours or overnight.

PASSION FRUIT SAUCE

Heat the passion fruit flesh in a saucepan . Once it comes to a boil, Add Caster sugar and stir well till the sugar dissolves. Cool the mixture.

DEMOULDING

Take warm water in a bowl and dip the Ramiken into the bowl. This helps to loosen the oil greased to the ramiken. Demould the Panna cotta into a serving plate .
Serve chilled with the passion fruit sauce on top of it.

PAN ROASTED CHICKEN

July 18, 2021 Saffron Flavours No comments

PAN ROASTED CHICKEN is a easy and delicious fried chicken recipe.

INGREDIENTS

CHICKEN - 500 GRAMS
BUTTER -2 TABLESPOON
COOKING OIL-2 TABLESPOON

FIRST MARINADE :

FRESH CREAM - 2 TEASPOON
CURD - 1/2 CUP
SALT - TO TASTE

SECOND MARINADE:

ONION - 1/2 CUP CHOPPED
OIL - 1 TABLESPOON
GARLIC-12 CLOVES
GINGER-1/2 " CHOPPED
FENNEL SEEDS -1 TEASPOON
CUMIN SEEDS -1 TEASPOON
TURMERIC POWDER -1 TEASPOON
CHILLY POWDER- 2 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
GARAM MASALA -1 TEASPOON
CORIANDER AND MINT LEAVES- 1 CUP CHOPPED

METHOD

*Make slits on the chicken on either sides for the marinade to seep in.

* Take chicken in a bowl . Make the first marinade for the chicken by adding salt to taste ,fresh cream and curd .Mix them well so that the marinade is coating the chicken well.

*For the second marinade, Add oil to a pan ,saute chopped onion , garlic cloves , chopped ginger, FENNEL SEEDS and CUMIN seeds for 2 minutes.

* Add turmeric powder , chilly powder, coriander powder, garam masala powder and saute for 2 minutes.

*Turn off the stove ,let the mixture cool .

Transfer it into a grinder jar , grind into a coarse paste using 1 tablespoon of water.

* Add the ground paste into the chicken and coat them well. Add chopped coriander and mint leaves , mix well and rest them for atheist 2 hours before frying.

* Heat butter in a grill pan , add cooking oil to stop butter from burning. Place the marinated chicken pieces on the grill pan.

*Cook them for 15 minutes on either side. Add the remaining marinade to the chicken before flipping them.
* Cook till chicken is done. Serve hot.

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SQUID FRY

GRANDMA'S MUTTON CURRY

ROASTED CORN

PANNA COTTA WITH PASSION FRUIT SAUCE

PAN ROASTED CHICKEN

MUTTON PEPPER FRY