Orecchiette with Italian Sausage and Spinach

This is a one-pot dinner.  That is if you start out with a large skillet.  The first time I made it I didn't use a big enough skillet and had to dirty another.   There's a lot of spinach that has to fit into the skillet so keep that in mind.  It does cook down fast but you have to have the room so just start out with a big enough skillet and you're good to go. 

I got this recipe from Kent over at Cooking 4 One.  Tonight I'm cooking for two so I doubled and made a few slight changes.  This recipe is so tasty, quick and easy cleanup.  Win, Win & Win!!

INGREDIENTS:

2 tsp olive oil 

6 oz Italian sausage 

2 tbsp shallot, diced

1 large clove garlic, minced 

6 oz orecchiette

1 3/4 cup beef broth

5 oz spinach, washed and roughly chopped 

1/3 cup cream 

14 cup freshly shredded parmesan cheese (plus extra for serving)

1/8 teaspoon red pepper flakes

INSTRUCTIONS:

1. In a large skillet over medium heat, add the olive oil, heat until simmering.  

2. Add the sausage, crumble and brown until almost no pink is left, about 5 mins.

3. Add the shallots and cook for about 3 minutes until softened. 4. Add the garlic and cook until fragrant, approximately 1 minute. 5. Add the orecchiette and stir it into the olive oil and sausage renderings, 

spreading the mixture into an even layer in the pan. 

6. Add the beef broth and bring to a heavy simmer. 

7. Cover and reduce the heat to medium­ low, cooking for approximately 11 mins. until the pasta is nearly done and the liquid is well reduced.

8. Add the spinach and cover for 3 minutes. 

9. Stir in the wilted spinach before adding the cream and the cheese.

10. Stir the cream, cheese, and red pepper flakes to create the sauce.  Remove from the heat.

Serve with extra parmesan cheese. 

Thai Fried Bananas-Crispy Deep Fried Banana Fritters

Thai Fried Bananas

Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home.

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.

Cooking time- 15 minutes
Cuisine- Thai

Ingredients
Thai Bananas- 7-8
Rice flour- 2 cup
Baking soda- 1/8 tsp
Coconut milk- 1 cup
water - 1 1/2 cup
(adjust according to consistency you need)
Sugar- 1/2 cup
Fresh grated coconut- 3/4 cup
Sesame seeds- 1 tbs
Oil for frying

Peel the plantain and  then slit it lengthwise. I cut into three pieces lengthwise.
In a large mixing bowl combine rice flour,sugar, a pinch of salt,baking powder ,fresh grated coconut and sesame seeds. Add water and coconut milk and mix into a smooth batter with no lumps. The batter will be thin to begin with but will thicken as it sits.So adjust consistency by adding more water if needed. Let it sit for 10 minutes on the counter.

Put banana slices into the batter. Pick up one slice at a time, make sure it is completely coated with the batter and gently slide into the hot oil.Fry in batches.Flip and fry till both sides are evenly brown.
Drain excess oil using paper towel.Serve on its own or drizzle with honey or with ice cream.

If you like this banana snack, you might also like these snack recipes..
Pazham Pori/Kerala plantain fitters
Pazham Nirachathu/Sweet stuffed plantain
Crab Rangoon
Roti Jala/Net Pancake
Malaysian Chicken curry Puffs

Try this,
Hope you will all enjoy!

Chicken Fry- Kodavu style (Coorg)

Chicken fry Kodavu style (Coorg)

Kodavu Chicken fry is very yummy and easy to make chicken recipe. I love experimenting with chicken and one of my cousins shared this beautiful recipe last week. This delectable chicken fry is from Kodugu or Coorg. Coorg is a picturesque hill station and a dream destination. I had already tried the Coorg pepper pork. It had a unique taste and got me intrigued by this beautiful cuisine. I wanted to try this recipe and glad I tried.
 
The star ingredient in this recipe is kachampuli or Coorg vinegar. Kachampuli is a fruit-based vinegar. It is extracted from ripe fruits of garcinia gummi guttu, a sightly fermented dark syrup. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. Coorg pepper pork, that I tried earlier also had kachampuli.I have grown up eating curries with kudampuli and the taste is so relatable.

This chicken fry is beautifully balanced with the right combination of earthy spices and surprise sourness and is an extremely delicious chicken fry. The dry roasting the spices will bring out the essential oil and makes it more aromatic and flavorful. The spicy and tangy gravy is well coated on the chicken pieces and each bite will make you crave for more. Whether you choose to have it with steamed rice, curd rice or chapathi, this spicy and tangy chicken fry will give you the feel of an exotic meal. I am sure you will love the change. Try this and let me know how it turned out :)

Ingredients
Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind
Coriander- 2 tsp
Cumin - 1/2 tsp
Mustard seeds- 1/2 tsp
Pepper powder- 1/2 tsp
Cloves- 2- 3

Cut chicken into small pieces and marinate it with turmeric, salt and chilly powder.Set aside for half an hour.
Dry roast all the ingredients listed under roast and grind and make it into a fine powder.

Make a course mixture of onion, ginger, garlic and green chilly.

Heat oil in a pan and saute this crushed onion mixture and curry leaves. When it turns golden brown and the marinated chicken and stir fry for three to four minutes or till it changes color.
Add 1/3 cup of water, cover and cook for three to four minutes.

Add kachampuli and salt if needed and cover and cook till the chicken is done.Add the roasted spice powder and fry in low flame till all the water is absorbed and the masala get coated on the chicken pieces. Sprinkle chopped coriander leaves and switch off the flame.
Serve with steamed rice, curd rice, ghee rice or with chapati.

You might also like,
Chettinadu Pepper Chicken
Kerala Chicken Roast
Spicy Almond Chicken
Jamaican Jerk Chicken
Kerala Chicken Fry


Try this,
Hope you will all enjoy!

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry

Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed potatoes,paneer or any other veggies of your choice. The flavors and taste will tickle your taste buds. Give this recipe a try,you will surely love it.

Ingredients
To make the meat balls
Minced meat- 1 lb
Onion- 1 medium
Egg-1
Bread crumbs- 1/2 cup
Ginger garlic paste- 1 tsp
Minced green chili-  1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Butter- 1 tsp
Salt to taste
Chopped coriander leaves- 3 tbs

For the gravy
Onion-2 medium
Tomato puree- 1 1/2 cup
Tomato paste- 1 tbs
Ginger garlic paste- 1 1/2 tsp
Cashew nuts- 10
Chill powder- 2 tsp
Coriander powder- 1 tsp
Turmeric powder 1/4 tsp
Garam masala- 1 tsp
Meat masala- 1 tbs
Kasuri methi/dry fenugreek leaves- a pinch
Chopped coriander leaves- 3 tbs
Sugar - 1/2 tsp
Butter- 1 tsp
oil
salt to taste

To make the sauce 
Mince onions and keep aside. Soak the cashew nuts for 10 minutes and make a fine paste. Take four to five tomatoes and make a fine puree.
Heat oil in a pan and add the minced onions and saute till golden brown.Add ginger garlic paste and tomato paste and fry till the raw flavor disappears. Add turmeric powder, chilly powder,coriander powder,sugar, salt and after a minute add the cashew paste. Saute this in medium flame for 3-4 minutes and add the tomato puree. Saute for two minutes and add one cup of water. Simmer this medium for 7-8 minutes or till oil separates. Mean while make the meat balls/koftas

To make the kofta 
In a bowl add minced meat, onion, ginger garlic paste, minced chili, pepper powder,salt and turmeric powder and mix well. Add one egg, bread crumbs, one tsp of melted butter and chopped coriander. Mix to form a uniform mixture and make small ball. Heat oil in a pan and fry the meat balls. You can either shallow fry or deep fry. Fry till all sides are slightly brown.

Add this into the simmering gravy. Mix in garam masala and meat masala.Cover and cook for 15 minutes or till the gravy reaches the desired consistency.Add a tsp of butter and garnish with chopped coriander leaves.

You might also like,
Paneer Malai Kofta Curry
Sweet and Sour Meatballs
Shami Kebabs
Tandoori Chicken
Butter Chicken
Country Captain/Mild Chicken Curry with Saffron

Like to try more chicken and meat recipes, check my page- 100 Chicken/Meat Recipes.
Try this,
Hope you will all enjoy!

Coconut Lemon Scones

I love coconut so when I saw this recipe, Toasted Coconut Lemon Scones from Two Peas & Their Pod I had to make them.  These scones are so tender, loaded with coconut and a hint of lemon.  Delicious!
I did make a change to the recipe.  When making scones I like the shortcut of using a food processor.  I don't enjoy cutting the butter in the flour with a pastry blender, just takes too long.  Using the food processor helps get the butter evenly distributed in just seconds and when the butter melts while baking, it produces the air pockets that make scones so tender.  The trick is to use really cold butter.  These scones will keep in an airtight container for up to 2 days but they are best the day they're made.  They also freeze well.  

INGREDIENTS:

FOR THE SCONES:

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 
  
• zest of one large lemon (should yield 1 Tablespoon for scones and 1/2 teaspoon for glaze)
• 1/2 cup sweetened flaked coconut
• 
  
• 6 Tablespoons cold, unsalted butter, cut into 1/4-inch cubes
• 
  
• 1 cup heavy cream, plus 1 tablespoon, divided
• 1 Tablespoon fresh lemon juice
• 3/4 teaspoon coconut extract
• 1/2 teaspoon vanilla extract

FOR THE LEMON GLAZE:

• 1 cup powdered sugar
• 1/2 teaspoon lemon zest
• 2 Tablespoons lemon juice (If your lemon didn't give you enough juice you can use some water)
• 1/2 cup toasted coconut flakes or coconut chips

DIRECTIONS:

1. Preheat oven to 400. Line a large baking sheet with parchment paper or a Silpat.
2. In a large food processor, add flour, baking powder, sugar, salt, and pulse a few times until mixed.  Add lemon zest, and coconut and pulse a couple times to incorporate. Add cubed butter and pulse (about 15-20 times) just until the butter resembles coarse meal, with a feel of larger butter lumps.
3. In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Using a spatula pour mixture over the ingredients in the food processor and pulse just until dough begins to form. Don’t over mix.
4. Transfer dough to a lightly floured work surface and gently knead the dough to form two balls.  Form each ball into a 6" round circle.  Cut each circle into 6 triangles, 12 scones total.
5. Place scones on the prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 13-15 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
6. While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. While the scones are still warm drizzle or frost the glaze over the scones and top with toasted coconut. 

12 Scones - Can store in airtight container for 2 days or freeze to enjoy later.

adapted recipe from Two Peas & Their Pod

Ragi Semiya Caramel Payasam

Ragi Semiya Caramel Payasam

Today's recipe is a sweet payasam, a dessert with the goodness of finger millet/ragi.It is a healthy treat for your taste buds.When ever its time for a celebration or festival I make semiya payasam because it is the easiest and also my favorite.I never tried ragi semiya before so was excited to try this payasam for Vishu Sadya. As you know malayalee sadhya is not complete without payasam/dessert served towards the end feast.Ragi semiya caramel payasam is enticing and luscious milk and caramel sugar payasam.

Ragi or finger millet is famous for its nutritional value,it is high in iron and calcium and a good source of fiber. My mom and grandmother always made sure to incorporate ragi to our diet on a weekly basis. My favorite was ragi halwa and ragi puttu. But looking into my blog,I realized that I have rarely posted anything with ragi. Finger millet/ragi is very healthy and if you are looking for some healthy options,try incorporating it in your diet.This payasam is different and tasty.Get your ingredients together  and try this recipe,you will surely love it.


Ingredients
Ragi Semiya/Vermicelli- 1 cup
Whole milk-5 cup
Condensed milk- 1/2 tin
Sugar- 1 cup
(adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 tbs

To make caramel add three tbs of sugar in a pan and place on the stove on low medium flame. Allow it to melt. When it starts to melt stir occasionally till all the sugar is melted and it changes color to golden brown. Carefully add 3 tbs of water and allow the syrup to boil. Add one cup of milk and mix the condensed milk. Set this aside.Boil the rest of the milk and set aside.

Heat  ghee in a pan and roast cashew nut till golden brown and raisins till they pop up and keep aside.
In the same ghee roast ragi semiya in low flame for two minutes. Allow this to cool a bit and add warm milk and stir occasionally. Allow the semiya to cook. This will take about 3-4 minutes and then add the rest of the sugar, caramel syrup  and cardamom powder. When it starts thickening to the desired consistency switch off the flame. Garnish with ghee fried cashew nuts and raisins.

Check other payasam recipes  from this blog..
Semiya Payasam
Pal Ada Mambazham Payasam
Elaneer Rose Payasam
Aval Sharkara Payasam
Lychee Cashew nut payasam


Try this,
You will surely love it.

Potato Masala/ Sadhya Urulakizhangu Masala

Potato Masala/ Sadhya Urulakizhangu Masala

Today's recipe is a spicy potato masala/urulakizhangu masala that I often make as a side dish for chapathi. But this is also an integral part of Kerala Sadhya. This Sunday malayalees around the world will be celebrating Vishu/ Kerala New year. So this is the perfect time to share some Sadhya recipes. Sadhya is a hearty meal, a vegetarian feast with rice and curries ranging from mild and flavorful vegetable and lentils curries to more spicy vegetable curries like this potato masala. Due to this wide range of flavors, one can doubt whether it will be hard to appreciate each dish separately. As an ardent Sadhya lover, let me tell you each curry has its distinctive unique flavor and texture. In Trivandrum area, there is another version of potato curry. It is Vada kootu curry. Small deep-fried lentil balls cooked in potato curry.

Most of the recipes of Kerala Sadhya have been passed down generation after generation, but each region has their specialties. This is a Trivandrum style sadhya potato curry and I learned this recipe from my mom.Urulakizhangu masala is a blend of vegetables, fiery spices and roasted coconut adds great flavor and taste. You can use carrots, peas, cauliflower or mushrooms along with potatoes. Try this recipe, you will surely love it.

Cooking time - 20 minutes
Cuisine: Kerala/South India

Ingredients
Potato-4 medium size
Carrot chopped- 1 cup
Onion sliced- 2 medium
Tomato -2
Ginger garlic paste- 2 tsp
Curry leaves- 2 springs
Turmeric powder- 1/2 tsp
Pepper powder - 1/2 tsp
Chilly powder-2 tsp
Coriander powder- 2  1/2 tsp
Garam masala- 1 tsp
Meat masala- 1 tsp
Coconut milk- 1/2 cup
Grated coconut- 3/4 cup
Oil
salt to taste

Steps and tips to make tasty potato masala...
Roasting the coconut is an important step. Roast the coconut in a low flame. Do not rush this process. The high flame will give the coconut a burnt or charred taste. Slow roasting will bring out the real sweet nutty flavor.
To bring in some extra flavor you can roast dry red chilly and curry leaves along with coconut. You can add 4 to 5 dry chilly and avoid adding the chilly powder. Make it into a really fine smooth paste.I used Russet potatoes for this recipe. It is good for curries. When cooked inside becomes soft and creamy. It will soak up the curry sauce. But you can use potatoes of your choice.
Continue reading for full recipe...

How to make Potato Masala

Heat one tsp of oil in a pan. Add coconut and a few curry leaves. Roast till the coconut becomes brown. When it cools down make a smooth thick paste.

Heat oil a heavy bottom pan and saute thinly sliced onion, curry leaves till its golden brown. Saute ginger-garlic paste till the raw flavor disappears. Add chopped tomatoes and saute till tomato becomes soft and mushy.
Add turmeric powder, chilly powder, coriander powder, pepper powder and salt. Stir for a minute and add chopped potatoes and carrots.
Add coconut milk and 1 cup of water, cover and cook till the potatoes is soft and cooked. Finally add the roasted coconut paste,garam masala, meat masala and mix well. Allow to simmer and the gravy to thicken. Serve with rice or chapathi.

Like this recipe, try other potato recipes from this blog,
Vada Kootu Curry/Potato and Fried Vada Curry
Mangalore Spiced Potatoes
Potato Carrot Stew
Potato and Poori Masala
Potato Bondas (snack)
Potato and Prawns Masala

Like to try Sadhya Recipes Check my 100 Kerala Sadhya Recipes

Happy Cooking!

Try this,
Hope you will all enjoy!