kadala curry recipe, how to make kadala curry or kadala kari

kadala curry recipe, how to make kadala curry or kadala kari

kadala curry recipe with step by step photos – kerala kadala curry recipe for puttu and appams.

kadala curry or kadala kari and puttu is one of my favorite breakfast. in fact, since we are fond of black chickpeas, i like them both in gravies and dry versions.

occasionally on some days, i make kadala curry with puttu. i have a puttu maker from kerala, gifted by my mom. for breakfast i prepare puttu to go along with the kadala curry. for lunch, i serve the spicy & aromatic curry with rice or chapatis/pooris.

Banana Bread Recipe how to make Banana Bread Recipe

if you are wondering what is puttu, then these are steamed rice & coconut cakes. a traditional as well as popular breakfast in kerala. and kadala means chickpeas. also known as kala chana, whole bengal gram and desi chana.

this recipe calls for the kerala garam masala or spice blend. this is a spice blend that is added to curries. since this blend is not easily available everywhere, in this recipe i have made a very small amount of the spice blend just for the curry. till now i have been using a recipe from a cookbook as well as my mom’s fusion recipe for the kadala curry. not yet tried other versions.

the kadala curry as well as the kerala garam masala recipe has been loosely adapted from the ‘essential kerala cookbook’ (India | US). there are many variations of preparing this curry ranging from a gravy to a semi dry version. some variations use coconut milk, some make without coconut and some use fresh or roasted coconut.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for cooking the chickpeas:

• ¾ cup black chickpeas/kala chana/desi chana/whole bengal gram/kadala
• 2 cups water for soaking chickpeas
• 2.5 cups water or the soaked water+fresh water for pressure cooking

for kerala garam masala:

• ½ tsp fennel seeds
• 2 to 3 strands of mace
• 1 inch cinnamon
• 3 cloves
• 3 pinches of grated nutmeg or nutmeg powder

for coconut paste:

• ½ cup grated coconut, tightly packed
• ¼ cup to ⅓ cup water for grinding coconut

other ingredients:

• ⅓ cup chopped shallots or pearl onions/sambar onions
• ½ inch ginger, chopped, about 1 tsp chopped ginger
• 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies
• 10 to 12 curry leaves
• ½ tsp mustard seeds
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ¼ tsp black pepper powder
• 2 tbsp coconut oil
• 1 to 1.25 cups of water or stock
• salt as required

INSTRUCTIONS

pressure cooking chickpeas: (check notes on cooking chickpeas in a pot/pan)

1. first rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. here's a pic of the soaked black chickpeas. you can also use white chickpeas instead of black chickpeas.
2. take the black chickpeas in the pressure cooker. add 2.5 cups of fresh water or overall 2.5 cups of the soaked water + fresh water. i usually do not throw away the soaked water of black chickpeas. add ½ tsp salt.
3. stir and pressure cook the chickpeas for 10 to 12 whistles till they are tender and cooked through.

preparing coconut paste:

1. meanwhile when the chickpeas are cooking, take ½ cup tightly packed grated coconut in a grinder jar. add ¼ to ⅓ cup water and grind to a smooth paste.
2. keep the ground coconut paste aside.

preparing kerala garam masala:

1. in a small pan, dry roast the following spices till aromatic - ½ tsp fennel seeds, 2 to 3 strands of mace, 1 inch cinnamon, 3 cloves, 3 pinches of grated nutmeg or nutmeg powder. just a light roasting. don't over do.
2. in a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. keep aside.

preparing kadala curry:

1. heat 2 tbsp coconut oil in a pan.
2. add ½ tsp mustard seeds and let them crackle.
3. add ⅓ cup chopped shallots. stir and saute for a minute.
4. then add 1 tsp chopped ginger, 1 tsp chopped green chilies, 10 to 12 curry leaves and saute till the shallots turn translucent or a light brown.
5. then add 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp black pepper powder and the ground kerala garam masala. if you already have kerala garam masala, then just add 1 tsp of it. 1 tsp of red chili powder, makes this curry spicy. so reduce to ½ for a less spicy version.
6. stir the masalas very well and saute for a minute on low flame.
7. then add the ground coconut paste.
8. stir very well.
9. saute for 4 to 5 minutes on a low flame.
10. then add the cooked black chana or kadala. stir very well.
11. then add 1 to 1.25 cups water and stir.
12. season with the required amount of salt and stir again.
13. let the curry come to a boil and the gravy reduces a bit. the flavors and chickpeas should also be well blended.
14. serve kadala curry hot with puttu or appams or steamed rice.

NOTES

for cooking chickpeas in a pot. add the soaked chickpeas and 2.5 to 3 cups water in a pot with the salt. cover and bring the water to a boil. later on a medium to high flame, cook the chickpeas till they are tender.

 

Dinar Guru

how to make Crispy Fried Boudin Balls recipe, Decasing A Cajun Classic

Crispy Fried Boudin Balls recipe, Decasing A Cajun Classic

The first time I had Cajun-style boudin sausage, I was confused. I’d ordered something called “sausage,” but that’s not what I got. Instead of the firm, meaty tube I was used to, I was served a tough, rubbery casing filled with a soft, wet, paste-like meat and rice mixture.

It had pork and alligator in it, among other things, and had I not been in one of the most famous restaurants in New Orleans, I’d have thought the chef had done something drastically wrong. It was incredibly delicious, but the texture, and the fact you had to squeeze it out of the casing to eat, took some time for me to process.

I’ve come to understand how and why it’s done that way, and it’s become one of my favorite foods. However, since the casing is nothing more than a delivery system, I much prefer to form the boudin into balls, and fry them as seen herein.

The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Super Bowl food table on which they appeared. Hint, hint.

Just don’t leave out the liver! I know you “hate” it, but I don’t care, put it in anyway. It makes this wonder of American cuisine what it is. I really hope you give these boudin balls a try soon. Enjoy!

Ingredients for about 48 Boudin Balls, depending on the size:

1 3/4 lbs boneless pork shoulder, cut in 1-inch cubes

6 ounces chicken livers, cut in 1-inch pieces

1 yellow onion, diced

2 celery ribs, diced

1/2 cup diced poblano chili or green bell pepper

1/2 cup diced jalapenos (seeded first)

6 garlic cloves, minced

3 tablespoons kosher salt (1 1/2 to 2 tbsp if using table salt)

1 1/2 tablespoons black pepper

1 teaspoon chili powder

1 teaspoon cayenne

4 or 5 cups fully-cooked white rice,

1/2 cup fresh chopped parsley

1/2 cup fresh chopped green onion

Enough seasoned flour, beaten eggs, and plain breadcrumbs to bread the balls

- Fry at 350 F. for 3-4 minutes until browned, crisp, and hot inside.

Butter Chicken Recipe How To Make Butter Chicken Recipe

pineapple kesari recipe, how to make pineapple kesari recipe

pineapple kesari recipe, how to make pineapple kesari recipe

pineapple kesari recipe with step by step photos – south indian sweet made with sooji/cream of wheat and pineapple.

halwa or kesari which is a pudding like dessert made from sooji/rava is very popular in india during any festive occasions. in north india, sooji halwa is often made during religious occasions. whereas in south india, rava kesari is made. there are a few versions of kesari like milk kesari and fruit kesari.

i had made pineapple kesari on basant panchami (spring festival). usually we prepare a yellow colored sweet dish. mostly its sweet saffron rice. but this time i made this yellow colored pineapple kesari. the color yellow signifies the color of spring. we also do a pooja of goddess saraswati on this day. goddess saraswati is the goddess of knowledge, learning, wisdom, art and creativity.

kesari or halwa is one sweet which is quick as well as easy to prepare. it does not take much time too.

pineapple kesari is best served hot or warm. if you like a sweet breakfast, you can also make kesari for breakfast. you can also serve it as a dessert after your meal. since ghee is added, i would suggest to serve it hot or warm. otherwise the ghee solidifies and you do get a grainy texture from the ghee in the kesari. in this case, just warm the kesari in microwave before serving.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• ½ cup unroasted rava/sooji/cream of wheat, 120 grams
• ½ cup sugar or add as required
• 1.5 cups water
• 4 tbsp ghee
• 12 to 15 cashews/kaju
• 1 tbsp raisins
• ¼ tsp cardamom powder or 2 to 3 cardamoms crushed in a mortar-pestle
• ¾ cup chopped pineapple, 3 to 4 pineapple slices cut in ½ inch cubes
• 1 to 2 tbsp chopped pineapple for garnish (optional)
• 1 to 2 drops of natural food color (optional) or 10 to 12 strands of saffron (optional)
• 1 to 2 drops of pineapple essence (optional)

INSTRUCTIONS

1. first chop the pineapple in small cubes and keep aside. keep aside.
2. in a pan or sauce pan, take the ¾ cup chopped pineapple, 1.5 cup water and ½ cup sugar.
3. add one or two drops of the natural yellow color extract. you can also add about 10 to 12 strands of saffron to get a yellow color. you can also add pineapple essence for a dominant pineapple flavor.
4. stir well and keep this pan on the stove top and bring to a boil. while simmering, do stir so that the sugar dissolves.
5. meanwhile, in another pan or kadai take 4 tbsp ghee and heat it.
6. then add 12 to 15 cashews.
7. stir and add rava/sooji. stir very well. then add ¼ tsp cardamom powder and stir.
8. stir & saute the rava till the cashews turn a light golden and you see ghee releasing from the sides. takes about 4 to 5 minutes on a low flame. keep on stirring, so the rava does not get browned.
9. by this time, the pineapple + water mixture would also begin to boil.
10. pour the pineapple mixture to the pan with the roasted sooji.
11. stir quickly and briskly so that lumps are not formed.
12. simmer on a low flame and allow the sooji to absorb the water.
13. add raisins. stir well.
14. in just about 4 minutes, the rava will soften up and the pineapple kesari is done. you should not see any creamish specks on the kesari. this means that the rava has not cooked properly.
15. serve pineapple kesari hot as it is or garnished with some pineapple cubes.

NOTES

 

1. the recipe can be doubled.
2. you can also use tinned pineapple slices. but while using tinned pineapple slices, no need to boil them in water. just add them directly

how to make Bluetons recipe (Blue Cheese Croutons) Trademark Pending

Bluetons recipe (Blue Cheese Croutons) Trademark Pending

As promised, here are the blue cheese croutons you saw floating on top of the roasted apple and parsnip soup we posted yesterday. They were just perfect together, and as I ate my soup, dozens of other, “perfect togethers,” easily came to mind.

We only use three ingredients here, which is why this works so well. Try to resist the temptation to add salt, pepper, or other spices, as the blue cheese will provide all the punch you need. We’re going for pure blue cheese flavor in a buttery, crunchy package, and anything else would just get in the way.

Another tip here is to use bread that’s not too stale. I find that dry bread makes a crispy-hard crouton; verses fresher bread, which has more crispy-brittle texture. You can file that one under theories I can’t prove, but don’t need to.

The type of blue cheese really doesn’t matter to the technique, but the sharper, and more intense the flavor, the better. Like I always say, you're the boss, so use whatever you like. Speaking of which, Michele gets credit for the, "Louis Vuitton of your blue cheese crouton" line. I was going to go with "the Chef John of..." but hers was much better.

I guessed at some amounts below, but you don’t need those, since this is simply as much butter and cheese as you feel comfortable with. I hope you give these blue cheese croutons a try soon. Enjoy! 

Ingredients for 8 portions Blue Cheese Croutons:

1/2 loaf fresh or day old bread (try to use something not already dry and hard)

5-6 tbsp hot melted unsalted butter

2-3 ounces strong blue cheese, placed in freezer until firm
*bake at 350 F. until browned and crisp. 

chilli paneer dry recipe, how to make dry chilli paneer recipe

 

chutney sandwich recipe, how to make chutney sandwich recipe

chutney sandwich recipe, how to make chutney sandwich recipe

chutney sandwich recipe with step by step photos – easy and quick to prepare chutney sandwiches for breakfast or as a quick snack.

sharing a recipe which is a family favorite. the recipe is from one of my mom’s friend and she would make these amazing chutney sandwiches. thats how the recipe was passed on to us and became a family favorite.

these sandwiches make for a good starter option at parties. they also make for a tiffin box snack or picnic food. fresh coriander leaves and coconut are the star ingredients of this four ingredient chutney recipe. these sandwiches are not spicy. we also add sugar which gives it a nice sweet taste. the green chutney recipe is also a no onion and no garlic recipe.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the chutney:

• 1 cup tightly packed coriander leaves/dhania patta, chopped
• ¼ cup grated coconut
• 1 green chili/hari mirch
• ½ tsp sugar or as required
• 4 to 5 tbsp water for grinding
• ¼ tsp salt or add as required

other ingredients:

• 12 to 15 slices of bread, white or brown or whole wheat or multi grain bread
• butter as required

INSTRUCTIONS

preparing the chutney:

1. rinse the 1 cup tightly packed coriander leaves and then roughly chop them. also rinse and chop the green chilies.
2. take the chopped coriander leaves, ¼ cup grated coconut, 1 green chili & ½ tsp sugar in a grinder jar.
3. add 4 tbsp water and grind to a smooth chutney.
4. take the chutney in a bowl and keep aside.

preparing the sandwich:

1. spread butter evenly on bread slices. if packing the sandwiches for tiffin box or picnics, then spread a generous amount of butter, so that the bread does not become soggy. if you want you can slice the edges. since i was using homemade white bread, the edges were soft and not stiff like the store brought bread. hence i did not slice the edges.
2. now spread the chutney on the slices. usually i spread the coriander coconut chutney on both slices. but if you want, then you can spread the chutney on only one slice.
3. bring together the bread slices to form a sandwich.
4. slice & serve the chutney sandwiches plain with some tea or coffee.

NOTES

the recipe can be doubled or tripled.

how to make Crispy Honey Sriracha Chicken Wings recipe, Ladies and Gentlemen, We Have a Winner

how to make Crispy Honey Sriracha Chicken Wings recipe, Ladies and Gentlemen, We Have a Winner

Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I never know how to respond, since I think they’re all pretty close, but now I finally have a definitive answer…this one!

By the way, the honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.

Instead of the soft, slippery skin associated with most oven baked wings, we get a crispy, blistered surface that really holds onto whatever glaze you decide to toss your wings with. The surprising thing is, once these are cooked you would never know baking powder was involved.

I’m not exactly sure who originally invented this; I heard about it via America's Test Kitchen, but that doesn’t really matter, since the only thing that really matters is who people 10 years from now think invented this. And if this is video somehow goes viral, that could be me. To that end, I really hope you give this unusual, and highly effective method, and honey-sriracha sauce a try soon. Enjoy!

 

Ingredients for 4 portions:

2 1/2 pounds chicken wing sections

1 tbsp kosher salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

2 tbsp baking powder (aluminum free)

- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:

1/3 cup honey

1/3 cup Sriracha

1 tbsp seasoned rice vinegar

1/4 tsp sesame oil

sesame seeds to garnish

 

Dinar Recaps

cheese paratha recipe, how to make cheese paratha recipe

cheese paratha recipe, how to make cheese paratha recipe

cheese paratha recipe with step by step photos – easy to prepare whole wheat flat breads made with a spiced cheese stuffing.

parathas make for a wholesome breakfast or brunch. there are many many varieties of paratha and this cheese paratha is also one such variety.

i make cheese parathas mostly with leftover dough for a quick breakfast. the cheese stuffing mixture can be spiced as per your needs. i make a minimally spiced cheese stuffing which is not spicy or hot. so you can change the spice factor in the cheese stuffing accordingly.

these cheese parathas are best served hot. so not advisable for them to be a tiffin box snack. the cheese does become dense and the parathas become chewy once they turn cold. so these cheese parathas have to be served hot.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the dough:

• 1 cup whole wheat flour/atta, 120 grams
• ¼ tsp salt
• 1 tsp oil or ghee
• water as required for kneading

for the cheese stuffing:

• ½ cup tightly packed grated cheese, regular or cheddar cheese
• ¼ cup finely chopped onions
• 1 or 2 green chilies, finely chopped
• ¼ to ½ tsp crushed black pepper
• ghee or oil as required for roasting the parathas
• some whole wheat flour for dusting

INSTRUCTIONS

preparing the dough:

1. in a large mixing bowl or plate/tray take 1 cup whole wheat flour, ¼ tsp salt, 1 tsp oil or ghee. add some water.
2. mix everything and begin to knead into a smooth and soft dough. add more water if required while kneading. cover and keep the dough aside for 20 to 30 minutes.

preparing the cheese stuffing:

1. in a bowl or plate, take all the stuffing ingredients.
2. mix everything very well. no need to add salt as cheese already has a lot of salt. keep aside.

assembling, stuffing and frying parathas:

1. pinch two small balls from the dough. roll them between your palms.
2. flatten them and dust with whole wheat flour.
3. with a rolling pin, roll them into about 4 to 5 inches diameter rounds. try making both the rounds of the same size.
4. on one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides.
5. gently place the second circle on top and press and seal the edges with your fingertips.
6. dust some flour on the stuffed paratha.
7. begin to roll the cheese paratha. dust some more flour if required.
8. roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
9. on a hot tava/skillet/griddle place the rolled paratha. the tava should be hot and not at a low temperature. cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.
10. when the base is partly cooked, flip the paratha. spread some ghee on the partly cooked part.
11. flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the cheese paratha.
12. spread some ghee on this side too.
13. flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the cheese paratha. press the paratha edges with a spatula or spoon, so that they are fried well.
14. once the cheese paratha has cooked well. remove the paratha from the tava and serve them hot. make all parathas this way.
15. serve these cheese parathas hot with curd/yogurt or mango pickle or tomato ketchup.

NOTES

 

- do chop the onions finely as if not, then they come out of the parathas while rolling.
- the recipe can be doubled.