Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

December has finally arrived and it means it is almost Christmas time! How many of you look forward to the Season of Joy! My birthday also comes in December, so it is a double celebration for me :) How is the Christmas planning coming along for everyone? It is exactly three weeks for Christmas and I am planning to share a few recipes for the holidays this year. This is the first one I wanted to share with all of you -Kerala style sweet delicacy- a real nostalgia, the Black Halwa.

Halwas has always amazed me with its simplicity, unique texture and taste. It is a gel-like sweet candy that you can never stop eating. When making halwa there is a time-honored cooking technique and halwa making is time-consuming. So people simply prefer to buy it from the shop. But making your own is a rewarding experience. Now many of the traditional sweets are forgotten or get overlooked for fancier ones in bakeries. But that is not the case with halwa. The love for this sweet has not diminished one single bit. It has stood the test of times and is stilled loved by both young and old. Halwas of multiple hues still adores the glass shelves of bakeries and sweet shops. Have you ever visited Kozhikode in Kerala? It is the halwa capital of Kerala. Mittayi theruvu in Kozhikode a street dedicated to halwas. It is so mesmerizing with lines of shops displaying halwas of multiple hues, flavors, and texture. 

The Kerala style black halwa tastes divine and is a die for! Black halwa is a regional favorite-a rustic confectionery that has a special taste that lingers in your memories. It is made with local ingredients, easily available like rice, coconut, and jaggery. Rice is a staple and coconut is quintessential in Kerala cuisine. So this recipe shows the uncanny ability to turn locally available ingredients into unique one- of- a kind delicacy. Coconut oil, coconut milk, cardamom, and ghee enhances the flavor and taste. The sweetener used is jaggery or unfiltered sugar from coconut sap. It has a rich molasses taste. This halwa is called karutha halwa meaning black halwa and it is due to the color of jaggery. It is best to use dark color jaggery or natural jaggery for dark color and richer flavor.

What is Halwa?

Halwa or halvah is sweet confectionery popular in Asia especially the West, Central, and South Asian regions. It has a long tradition and is ingrained in the culture and culinary tradition of the region from around the middle ages. Now I told you it is an old recipe and the first literary reference of halwa is from the thirteenth century. The word halwa is Arabic. But each region has developed its unique recipe for halwa. The Greek halwa is made with semolina and honey, Turkish halwa with tahini or ground sesame seeds and the Indian variety is made with semolina or flour. Other regional favorites are made with wheat flour, rice flour, nuts, lentils, fruits and also certain vegetables like carrots, yam or squash.

Is the Black Halwa unique to Kerala?

Black Halwa is a unique Kerala delicacy and is a regional favorite. It is made with ingredients available in the coastal region of South India like coconut milk, rice, and jaggery. Halwa with rice flour has a different texture which is soft and not chewy like flour halwa. The use of coconut oil, cashew nuts, ground cardamom, and dry ginger powder gives it is a unique taste. But there are recipes similar to karutha halwa. Dodol popular in Goa, Mangalore, and Srilanka is also made with rice flour and jaggery and looks similar. Now it is not surprising as these regions share similar culinary traditions with Kerala. Dodol is usually made for the Christmas feast in Goa.

Steps of making Black Halwa.

The most important ingredient which gives the rich dark color is jaggery or unrefined coconut sugar. The darkness depends on the color of the jaggery. It is best to use dark color jaggery or natural jaggery for dark color and rich molasses taste. In some regions of Kerala karipatty or palm sugar is also used. You can soak the rice and grind into a paste for this recipe. But I have found that using rice flour yields better result especially when it comes to texture.

The mixture of rice flour, coconut milk and jaggery has to be simmered and stirred continuously to avoid lumps and to prevent it from burning. It is best to cook on a medium flame for an hour.

Cook, until it reduced to 1/3 of its volume and the coconut oil, begins to separate and float on the surface. You can strain off this excess oil before transferring it to a tray.

When it reaches a gel-like consistency, immediately transfer into a greased tray or plate. Allow it to cool down completely, slice and serve.

Black halwa tastes best the next day. It has a shorter shelf like when compared to other halwas. Refrigerate it for up to two weeks. It freezes like a charm. So if you make a larger batch, just freeze it. It thaws quickly and tastes just the same.

How to make Kerala Style Black halwa

Cooking time- 1 hour
Recipe Type- Sweet
Cuisine- Kerala / India

Ingredients
Rice flour- 1 cup
Coconut milk- 7 cups
( Milk of approximately 2 coconut)
Jaggery - 1/2 kg
Sugar- 1 tbs
Ghee- 1/4 cup
Coconut oil- 1/4 cup
Cashew nut- 1/4 cup
Ground dry ginger- 1/8 tsp (optional)
Ground Cardamon- 1/2 tsp

The first step is coconut milk. Use freshly grated coconut. To extract coconut milk grind in a mixer for one minute. Strain and squeeze as much of coconut milk as possible. Add some more water and pulse in mixer one more time and strain again. Measure to see if you get about 6 to seven cup.

To make homemade rice flour wash and soak 1 1/3 cups of raw rice for two to three hours and strain into a colander. After five minutes spread the rice on a piece of cloth and leave it to dry for 10 minutes. Do not allow it to be completely dry. There should be a little moister left in the rice. Using a mixer make a fine powder. Sieve the flour to make sure there are no lumps and use get a real fine powder. Grind the large chunks again and sieve once again. You can also make a paste of this soaked rice and strain to avoid large chunks.

Bring one cup of water to a boil. Add powdered jaggery and allow it to dissolve. Strain the impurities and set aside.

In a heavy bottom pan or uruli add the coconut milk and jaggery. Add the rice flour and mix it thoroughly. Use a whisk to blend everything properly. Place on the stove and stir. As the mixture warms up, it will start thickening. It is important to stir continuously to avoid lump. Cook for 8-10 minutes or till the mixture turns to a soft dough consistency. At this stage start adding the ghee and coconut oil little by little to prevent it from sticking.
Add sugar and continue stirring. Sugar will caramelize and enhance the color.
Add cardamom powder, dry ginger powder and half of the chopped cashew nuts.
Cook, until it reduced to 1/3 of its volume and the coconut oil, begins to separate and float on the surface. The halwa will be ready when it leaves the edges of the pan and can be rolled into a ball with the spatula. You can strain off this excess oil before transferring it to a tray.
Take a greased steel plate or tray and spread this mixture evenly (use the backside of a spoon to spread and make it smooth). Garnish with more nuts. Allow this to set for three to four hours and then cut into desired shapes.

You might also like,
Ethapazham Halwa/ Banana Halwa
Coconut Halwa
Orappam
Sharkara Appam
Chakka Varatti / Jack fruit Halwa
Neyyappam

Try it,
Hope you will all enjoy!

Mung Bean Boiled Peanut Salad

Mung Bean Boiled Peanut Salad

Today's recipe is a wonderfully simple salad that is so hearty and filling. It has lots of flavors and a sweet crunch that you will love. It is for a perfect light lunch. Are you looking for a filling and healthy salad? Or are you looking for a holiday menu or lunch for a large gathering? If you are interested in trying a different kind of salad why not try this zesty salad. It also looks festive and is perfect for entertaining. This salad is interesting and perfect for the season. Beautiful ruby red pomegranates arils bursting with tart and sweet flavor, and boiled peanuts are tender with a slight crunch to it. This is beautifully balanced with a flavorful dressing. Pomegranates are in season, there is no better time to try this recipe. This salad tastes best the next day as the flavors intensify. If you are planning to do meal prep, make a larger batch of this yummy salad.

Recently I have been trying lots of salad recipes. Let me admit the truth. Never been a fan of salads. But salad need not be boring and this type of beans or lentil salads are so filling and full of flavor and I have been making several variations of this salad. This simple salad has so much flavor and texture to offer. It reminds me of the delicious beach snacks that we buy in India. Strolling on the beach you find lots of vendors selling goodies like boiled peanuts, spiced masala chickpeas or roasted corn. There will also add chopped cucumber, tomatoes, and onions with a zesty spice mix. They sell it in small paper bags or paper cones with sliced lemon wedges. It is a simple humble snack yet so tasty and heartwarming. This is one salad that I fell in love with because it brings back those childhood memories. This can also be served as a main course with grilled fish or meat. Try this yummy salad, you will surely love it!

Lets talk about the ingredients...
The most important ingredient in this salad is mung beans. But you can use a combination of different beans for color and a more filling and hearty salad. Try options like chickpeas, lentils, black eye beans, kidney beans or pinto beans. Beans and lentils are versatile and can be used for curries, soups, and salad. When they are cooked for salads they must keep their shape and some texture.
Be generous with pomegranates and boiled peanuts. It adds lots of flavors and a sweet crunch that you will love. Raw peanuts are boiled till it is tender but with a slight crunch to it. If you do not like boiled peanuts, you can substitute it with cooked chickpeas. The canned ones will also work perfectly for this recipe.
The dressing is an explosion of flavors- sweet with earthy. It has flavorful olive oil, pomegranate molasses, lemon juice, toasted cumin powder and intensified with mint flavor. Mint flavor goes well with lentil and beans salad or with citrus salads.
You can use your favorite greens, chopped cucumber, tomatoes, and red onions. Try toasted nuts or toasted coconut too for an extra crunch. The options are endless,you can make it your own.

Mung Bean Boiled Peanut Salad

Ingredients
Green mung beans cooked- 1 1/2 cup
Red onion finely chopped- 1 tbs
Cucumber- 1 seeded and diced
Salad greens- roughly chopped- 1 1/2 cup
Boiled peanuts- 3/4 cup
Pomegranates seeds- 1/2 cup
Lemon juice- 1/2 lemon
Olive oil- 2 tbs
Dry mint powder- 1/8 tsp
Pomegranate molasses- 1 tsp (optional)
Cumin powder- a pinch
Cayenne pepper- 1/3 tsp (optional)
salt and pepper to taste
Chopped coriander leaves-1 tbs

Soak peanuts in saltwater for half an hour, drain and then steam it for 10-15 minutes. Allow it to cool down and set aside. Alternatively, you can cook the peanuts in salt water for 10 minutes and drain the water.
Soak mung beans for two hours. Add water to the same level as the mung beans, cover, and cook. Add salt in between the cooking process. Cook till the beans are soft but not mushy. Drain off the excess liquid. Allow it to cool down.
Add cooked mung beans, boiled peanuts into a large mixing bowl. Add chopped cucumber, chopped onions, and salad greens and mix well. Add cumin powder, cayenne pepper, mint powder, salt and pepper and olive oil, pomegranate molasses and toss well. Finally, add pomegranates and drizzle lemon juice. Garnish with chopped coriander leaves.

You might also like,
Mexican Tuna Salad
Egg Salad
Spicy Chickpeas Snack
Artichoke Chicken pasta salad
Easy Quinoa Egg Bhurji
Chickpeas Kurma

Try it,
Hope you will all enjoy!

Crispy Salt and Pepper Squid

Crispy Salt and Pepper Squid 

Salt and pepper squid is easy to make, perfectly tender and crispy fried squid. Do you like fried squid? I am addicted to crispy salted fried foods and make them once in a while, especially during weekends. Fried calamari or squid is a popular restaurant appetizer. Salt and pepper squid is a deep-fried crunchy aromatic squid. This might look simple, and yes it is! Batter fried squid sprinkled with salt and pepper, aromatic Chinese five spices and tossed with fried garlic and ginger. That's it! it really doesn't get any easier than that! This simple and flavorful fried squid is an addictive snack/ appetizer and is a pure joy to indulge with.

Squid is a popular seafood. You can now find it everywhere as a fast food or street food or maybe in a more formal sit-down restaurant menu. Back home in Kerala, my mom cooks squid in so many different ways. For me cooking squid was intimidating, to begin with. Overcooking tends to make the meat tough and chewy. But I soon learned that it is good to use high heat and quick cooking methods to make tender succulent squid. Frying the squid has always yielded consistent results. The key for perfectly tender, crispy squid is high oil temperature and two to three minutes of deep-frying. Squid is versatile and has a mild flavor. This salt and pepper squid recipe is perfect as it complements the mild flavor with a subtle peppery heat. This is an impressive dish, perfect for entertaining. Give this recipe a try, you will surely love it.

This recipe is inspired from the book Everyday Chinese Cooking by Leeann Chin and Katie Chin. The original recipe was with quail, but I used squid instead. You can also make it with shrimp.

Squid is easy to cook and I have already shared recipes with squid in this blog. My favorite is the Crispy fried Calamari and Stuffed Squid. Squid is versatile and there are endless options. You can grill, braise, stir fry or deep fry. You can use fresh or frozen squid. Find it at your from the seafood market or Asian market. If you get cleaned squid you are basically good to go. I love using baby squid because the meat is very tender. You can cut them into thin round slices or cut lengthwise into small bite-size pieces.

The batter is all-purpose flour and corn starch which gives the batter a light and airy texture. I have used one tablespoon of rice flour and half egg for a little crunchy chewy coating. If you like to have a gluten-free recipe you can just use corn starch and rice flour to make the batter.

The other aromatic ingredients are of coarse salt and pepper, garlic and ginger and aromatic five-spice powder. It is mildly pungent and as the name suggests is a spice blend of star anise, Sichuan pepper, fennel, cloves, and cinnamon. If you like you can add extra Sichuan pepper for a bold and assertive peppery flavor. Hot Thai red chilly is also optional.

 

How to make Salt and pepper Squid

Cooking time- 20 minutes
Recipe type- Snack/ Appetizer
Cuisine- Chinese

Ingredients
Squid- 1 pound
Ginger paste- 1 tsp
Shaoxing wine- 1 tbs
Salt and pepper to taste

The flour mix
All purpose flour- 3 tbs
Corn Starch-3 tbs
Rice flour- 1 tbs
Egg- 1/2 an egg
To stir fry
Garlic pods- 5
Salt to taste
Sugar- 1/2 tsp
Pepper powder- 1/2 tsp
Five spice powder- 1/3 tsp
To garnish 
Green onions, Thai hot red chilly, dry chilly


Cut the squid into small bite-size pieces. Rinse with cold water and pat dry. Add a pinch of salt and pepper, a tablespoon of Shaoxing wine, ginger paste and mix well. Let it marinate for 5-6 minutes.
To make the batter, in a large mixing bowl add corn starch, all-purpose flour, rice flour and mix well. Remove a tbs of flour for later use. Add the marinated squid and dredge your squid with the flour. Whisk in half of the egg and mix well. Sprinkle the rest of the flour and toss well. Shake off the excess flour.
In a medium deep pan heat oil. When the oil temperature reaches 325 degrees F, it is ready. Fry the squid pieces in batches. Using a slotted spoon turn and fry the squid for two to three minutes. When it changes color to golden, remove from oil and drain on paper towels. In the same way, fry the rest of the squid.
Heat one tbsp of oil in a pan. Add finely minced garlic and saute for a minute or till the raw flavor disappears. Add the chopped green onions, Thai red chilly and dry chilly and saute for a minute. Add the fried squid and sprinkle, salt, pepper, and five-spice powder. Give it a good mix and it is ready to be served. If you like you can squeeze lemon juice, before serving.

You might also like,
Stuffed Squid
Crispy Fried Calamari
Squid/Kanava Thoran
Crab Croquettes
Crab Stuffed Portobella Mushrooms
Pineapple Prawns Skewers

Try it,
Hope you will all enjoy!

Masala Peanuts - Spiced Peanut Snack

Masala Peanuts- Spiced Peanut snack - Spicy Groundnuts

Masala peanuts are the ever popular Indian snack made with peanuts and coated with a spicy chickpea flour batter. It is a zesty, crunchy snack, deep-fried to crispy golden. I love the simplicity of these old fashioned snack recipes. Many of these get overlooked for fancier ones in bakeries, but there are times you crave for something simple, crispy and spicy. This delightful vegan snack is a perfect combination of heat and spice. It tastes just like the store brought ones and you will be surprised how easy it is to make them at home. It is a versatile recipe for snacking at home or as a party treat or as a cocktail snack.

I love making these peanuts in big batches and just keeping them handy. But trust me they will be gone before you realize. It is so addictive! Back home my mom stocks up on these types of goodies almost whenever we have guests at home. Masala peanuts invoke nostalgic memories of childhood. Back then Sunday evenings were movie time and snacking while watching movies was like a ritual in my family, which I still follow to this day. Dad buys goodies from the bakery in the corner street or mom whips up some quick snacks like magic, and it is movie time! Masala peanuts were always my favorite and with hot piping tea, it is delicious.

This recipe has some regional flavors added to it. It is inspired by the Kerala bakery-style peanut fry. Coconut oil and curry leaves, crushed garlic add lots of flavor to these crunchy snacks. Added to this is the sweet flavor of fennel seeds. If you like you can add chaat masala or garam masala for an extra kick. What you add to it is totally up to you. It will taste really good! Give this recipe a try, you will surely love it.

The ingredients to make crispy masala peanuts

To make masala peanuts you do not need to roast the peanuts, you can use raw peanuts. Add raw peanuts to the batter, mix and fry in medium heat. 

The flour used in this recipe is chickpeas flour and rice flour. Rice flour adds crispiness to the batter. The batter has to be thick and almost crumble like to get the crispy crunchy texture that everyone likes. 

Add chilly powder according to your spice preference. An important ingredient in this recipe is asafetida/hing. It has a unique pungent flavor and when fried in oil it can elevate the flavor of any dish. Well, a little goes a long way! So just a pinch!

Fennel seeds are another spice that has a sweet aroma. Slightly crush the fennel to enable it to release its flavor while frying. Alternatively, you can use cumin or garam masala powder. Crushed garlic and curry leaves are added while frying to enhance the flavor.

Also, add a pinch of baking soda and a teaspoon of sugar to give a balanced taste.

How to make Masala Peanuts

Cooking time- 20 minutes
Recipe type- snack
Cuisine- Indian

Ingredients
Peanuts- 2 cups
Gram Flour/Besan- 1 cup
Rice flour- 3 tbs
Baking soda- a pinch
Ginger-garlic paste- 1 tsp
Garlic crushed- 2-3 pods (optional)
Fennel Seeds- 1/2 tsp
Cumin- a pinch
Turmeric powder-1/3 tsp
Kashmiri Chilly powder- 2 tsp
(or according to your spice tolerance)
Asafotida/hing- a pinch
Curry Leaves- a few
Salt to taste
Sugar- 1 tsp
Coconut oil for frying- 2 1/2 cup

In a bowl mix besan/gram flour, rice flour, baking soda, turmeric, chilly powder, hing, and salt. Add peanuts, crushed fennel seeds, cumin, crushed garlic, and curry leaves. Drizzle a teaspoon of oil and mix everything.
Sprinkle water little by little( Not more than 1/4 cup of water) and mix well till the flour attains almost crumble like texture. It should not be watery, but a sticky dough able to stick to the peanuts and holds shape when it is dropped into the hot oil.
Heat oil in a pan to medium heat. Drop small portions and try to make sure it does not clump together. Do not overcrowd the pan, and fry in batches. When one side turns golden brown then using a slotted spatula turn and cook on the other side for another two minutes. Remove from the oil using spatula and drain on paper towels. Repeat with the remaining batter. Keep oil temperature medium and fry in batches. Serve with tea. When it is completely cool, store in an airtight container.

You might also like,
Kappalandi Mittayi/Peanut Ladoos
Sesame Brittle/Ellu Mittayi
Kerala Spicy Mixture
Maida Butter Murukku
Sabudana vada/ Sago pearls vada
Spinach Onion Pakoras

Try it,
Hope you will all enjoy!

Pandan Crepe with Sweet Coconut Filling

Pandan Crepe with Sweet Coconut Filling

Do you like crepes for breakfast or as a dessert? Crepes have always been a fun breakfast option at home and mom makes ones with jaggery, sweet coconut or caramelized banana. It was also my choice when I want a quick dessert, not overly sweet, but the right amount of sweetness to satisfy sweet cravings. Today's recipe is just your basic crepe recipe with an Asian twist. It looks and tastes exotic with the beautiful aroma of coconut milk and Pandan extract. The coconut filling is also flavored with the beautiful aroma of Pandan leaves.

Pandan Crepes is a rolled-up dessert with beautiful vibrant color. The filling is sweetened coconut with palm sugar and the color is all natural from pandan extract. It is delicate and thin. Biting into the soft buttery crepe with sweet coconut filling is a gratifying experience, especially if you have a sweet tooth. Pandan Crepes is called Kuih Dada/ Dadar gulung and is popular in Indonesia, Malaysia, and Singapore. The coconut filling is the most popular but you can also use creamy tender coconut, banana or sweetened rice filling. It is popular street food and breakfast recipe.

When we think of crepes we always think of a crêperie or a takeaway restaurants serving crepes like fast food. And don't forget those fancy crepe desserts served in cafes and restaurants. But it popular in several cuisines around the world and is made with local ingredients and flavoring. In my home state of Kerala, cardamom is used as a flavoring. Crepes can be made anytime and there are endless options when it comes to filling, both sweet and savory. My kid's favorite is fresh cream and fruits. Give this recipe a try, you will surely love it!

What is Pandan?

Pandan or Pandanus amaryllifolius is screw pine leaves. Pandan is a familiar ingredient in southeast Asian cuisine. It is a tropical plant and is a native of Southeast Asia. It has a pleasant aroma and is widely used as a flavoring agent. It is the plant's leaf that is extensively used for flavoring rice and desserts. It has a sweet aroma that goes perfectly well with desserts. So it is like the Asian vanilla. But it is also used for savory dishes. It Kerala there is a popular chicken curry that uses pandan leaves as a flavoring. You can buy pandan online or from an Asian store both fresh and frozen. Pandan extract is also sold in Asian grocery stores. To get the extract chop pandan leaves and blend it in a blender. Strain using a mesh strainer or cheesecloth and use it for the recipe.

How to make the perfect crepe?

Crepes are buttery, delicate and thin. Crepes are simple to make with basic ingredients like flour eggs, milk and a touch of sweetness. The best flour to use is all-purpose flour, but you can also use rice flour or almond flour. Crepes do not use baking soda or baking powder like pancakes. The ideal crepe batter should be runny thin batter, so do not worry about the consistency of the batter. All you need is a smooth lump-free batter. You can whisk the batter or even easier use a stick blender or regular blender. Add all the ingredients and pulse for 10-15 minutes. For a smooth batter strain using a mesh strainer. Let it rest for half an hour before making the crepes

Recipe for Pandan Crepe with Sweet Coconut Filling

Cooking time- 25 minutes
Recipe Type- Breakfast/ Dessert
Cuisine- Indonesian 

Ingredients
For the crepes
Flour- 1 cup
Egg-2
Coconut milk- 1 1/2 cup
Milk- 1/2 cup
Pandan juice- 3 -4 tbs
Salt- 1/2 tsp
Butter- 1 tbs

To make filling
Coconut grated- 1 1/2 cup
Palm sugar- 3/4 cup or 1/2 cup brown sugar
Chopped nuts- 1 tbs
Pandan leaf tied like a knot- 2

To make the filling

First crush and powder palm sugar. Mix 1/2 cup of water and bring it to a boil. Reduce the heat and simmer till it thickens. Add coconut and mix well. Take a pandan leaf and tie it into a knot. Add this with the coconut. Allow the mixture to simmer and cook until it becomes completely dry and leaves the edges of the pan. Allow this mixture to cool down completely. Discard the pandan leaf and set aside.

To get Pandan extract

You can take around 5 pandan leaves. Roughly chop it and add it to a blender. Add 1/3 cup of water and blend for about 30 seconds. Strain the juice using a mesh strainer or cheesecloth. Squeeze as much juice as possible and discard the fiber. If you cannot find pandan leaves use 1/4 tsp concentrated pandan extract.

To make crepe batter

Add eggs, flour, coconut milk, half of the milk and pandan juice into a blender. Start blender on low speed and increase to high. Blend until smooth for 30-40 seconds. Check consistency, it should be thin consistency, add more milk if needed. Strain the batter and set aside for 10 minutes. If you are whisking the batter, whip eggs, and sugar first, add the flour and mix till there is no lump and then gradually add milk and make a thin batter. Alternatively, you can use a stick blender for a smooth consistency

 Heat a 10 or 12-inch nonstick pan. Lightly grease with butter and wipe off any excess butter with a paper towel. Pour around 1/3 cup of batter into the pan and quickly lift the pan and spread the batter by swirling and tilting the pan. Spread batter into a thin, even layer.Let it cook until the top looks set.It will take only 20 -25 seconds. Using a thin spatula lift one edge of the crepe. Grab that edge with your finger and gently peel off the crepe from the pan and gently flip over. Cook the other side for 10 seconds and transfer to a plate. Lay them flat and let it cool before placing the filling. Repeat the same process to make the rest of the crepes. To assemble spread spoon fulls of the filling in the center. Roll or wrap the filling just like spring rolls or egg rolls.

You might also like,
Pandan Mango Cake
Pandan Butter Mochi
Strawberry Crepes
Chocolate Crepes
Roti Jala/ Net Pancakes

Try it,
Hope you will all enjoy!

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo

Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices.

Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The traditional slow-cooked stove top recipe and an Instant pot recipe. Recently I have been making this curry in Instant pot and it comes out perfect each time.

Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-Indian community. I love the simplicity of Kerala style vindaloo. It is often called Vinagiri Curry or Vinagiri Irachi meaning meat cooked with vinegar. It varies from region to region and each house has its signature dish. There is a noticeable tang of vinegar and the acidity is beautifully balanced with spices. There is no blistering excess of chilies. It is only added for color. Chilly powder like Kashmiri is preferred for the color rather than heat. It has the spicy kick of black pepper and the earthy flavor of mustard, fennel, fenugreek, clove, and cumin. It tastes divine with soft lacy appam.

So do you love indulging in spicy food? Do you enjoy pickle sourness and taste? Well, then this recipe will be perfect for you. It tastes best with soft appam but you can also serve this steamed rice, or even better the old fashion way with toasted bread. So get your ingredients together and try this recipe. Let me know how it turned out for you:)

How Vindaloo became an integral part of Indian cuisine? 

Here is a little peek into the history of Vindaloo- a classic dish that has strong European influence. It took elements from the Portuguese and English cuisine to create something uniquely Indian. It is an Indianized version of popular Portuguese dish Carne de vinha d'alhos in which meat is marinated in wine vinegar and garlic. It made its way to India in the 15th century along with Portuguese explorers. Carne de vinha d'alhos was a dish that was usually carried by travelers and sailors. It had liberal use of vinegar and garlic and can be preserved. Indian cooks of Goa used local ingredients like palm vinegar, tamarind, black pepper, and spices. With the introduction of chilly to the Indian cuisine by the Portuguese, it adapted itself to a fiery rich curry. British took up Vindaloo and made it their own and became an integral part of Indian cuisine.

Kerala Style Beef Vindaloo

Vindaloo became popular in Goa, Konkan, and Kerala because of the Portuguese and Anglo Indian community. Cochin was a onetime Portuguese stronghold and their influence can be seen in the local cuisine. This dish is a must among Christians and the Anglo Indian community of the region, for special occasions and celebrations. Vinagiri irachi has the spicy kick of black pepper and the earthy flavor of mustard, fennel, fenugreek, and cumin. Chilly powder like kashmiri is preferred for the color rather than heat. Black pepper was the spice of choice for generations in Kerala cooking. Goan Vindaloo uses the pungent liquor feni but the Cochin recipe uses a milder local coconut vinegar. A small piece of drumstick or Muringa trees bark is also added as meat tenderizer. There is no tamarind, tomatoes or vegetables in vinagiri curry and is made with both beef and pork. There is also liberal use of coconut oil and curry leaves.

Now coming to the recipe...

Spices soaked in vinegar 

Marinate the beef with the spice mix 

Recipe for Kerala Beef Vindaloo- Vinagiri Irachi

Cooking time- 30 minutes
Prep time- 25 minutes
Recipe Type- Meat curry/side dish
Cuisine- Kerala

Ingredients
Beef cubed- 1 kg
Onion finely chopped- 1 large
Shallot- 3-4
Curry leaves- a few
Green chilly-1
Salt to taste
Sugar- 1 tsp
Coconut oil- 2 tbs
For the marinade
Dry red chilly- 4-5
Kashmiri chilly powder- 1 1/2 tbs
Turmeric powder- 1/2 tsp
Black pepper- 1 1/2 tsp
Ginger- 2 inch thick piece
Garlic- 6-8 pods
Cumin seeds- 1/2 tsp
Fennel seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Mustard seeds-1 tbs
Cinnamon- 2 pieces
Clove- 8
Cardamon- 2
Vinegar- 1/4 cup

To make Vindaloo- Stove top method

Remove the seeds of dry red chilies if you want it less spicy. In a bowl add the chilies, mustard seeds, fennel seeds, pepper, fenugreek seeds, cumin, cinnamon, clove, and cardamon. Add vinegar and let it soak for 10 minutes.

Make a fine paste of this mixture along with ginger and garlic. Mix Kashmiri chilli powder.

Marinate the beef with this paste. Add finely chopped shallots and curry leaves, salt and a teaspoon of coconut oil and mix well.

Cover and refrigerate and let it marinate for at least two hours. 

Note- The longer the marinade the better it tastes. It is good to marinate it overnight. If you plan to marinate it overnight make a marinade paste with water instead. Mix vinegar one hour before cooking.

Heat coconut oil in a pan and add sliced onion, green chilly and curry leaves. Saute till onions turn golden brown. 

Add the marinated meat and stir fry it for about 8-10 minutes till it gets slightly browns. Add one cup of water cover and cook till the beef is soft and tender and till the oil separates. This will take about twenty minutes in medium heat. Add a teaspoon of sugar to bring a balance of taste. Check the salt taste and add a few curry leaves. Allow the gravy to thicken. Serve this with rice or naan or chapati.

How to cook Beef vindaloo in Instant Pot

Follow the same instruction as mentioned above to marinate the beef. I use Instant Pot duo.

Set Instant pot to saute function high mode. When it is warm add coconut oil and add sliced onion, green chilly and curry leaves. Saute till onions turn golden brown. This will take about 5-6 minutes. 

Add the meat and saute the meat for another 7-8 minutes or till it is slightly brown.

Add half a cup of water. The meat will release and cook in its water.

Close the lid and check the steam release handle. Turn it to sealing position.

Press manual or pressure cook on high. Set the time for 20 minutes. Once cooked allow pressure to release naturally for 10 minutes. It is ready to serve. 

If you find that the gravy is not thick enough, cancel and set again to saute mode for another 5-6 minutes. Serve with rice, appam, naan or bread.

You might also like,
Mutton Vindaloo
Kerala Beef Biryani
Ellum Kappa/Kappa Biryani
Koorka Irachi/ Chinese Potato and Beef Curry
Persian Mutton Roast and Saffron Dill Rice
Kerala Mutton Peralan
Mutton Rogan Josh

Try it,
Hope you will all enjoy!

Rose Cham Cham Recipe- Bengali Diwali Sweet

Cham Cham - Bengali Sweet

Happy Diwali to all my friends and readers! The festival season is here and I am here to share with you a delicious sweet for Diwali. We have already decked up our home for the festival of lights and no celebrations are complete without sweets and desserts. Like most Indians, I love shopping for colorful diyas and sweets when it is Diwali time. Walk into an Indian store and you will be amazed at the astounding variety of Indian mittais or sweets confectioners in all textures, shapes, and color. Do you like Indian sweets? For me these colorful decadent treats are irresistible.

The recipe I am sharing today is an easy recipe that you can easily make at home. Cham Cham or chom chom is a Bengali delicacy. Cham cham invokes the nostalgia of one of my favorite cities -Calcutta and its rich vibrant culture. Calcutta is beautiful with its magnificent British-era colonial buildings, slow-moving trams, street vendors, temples and festivals. As you get to know the city you will realize that it is foodies paradise. The food of Calcutta was an unforgettable experience. Fond memories are my weekend trips to K. C. Das sweet shop to try the best juicy and melts in your mouth, sweet delicacies. Just one bite and those fragrant and exotic sweets will make you crave for more, they are so addictive and the best you can ever imagine.

Cham Cham - A Unique Bengali delicacy

It is a known fact that lots of Indian sweets are made with milk or milk solids. Cham Cham is also a milk-based sweet and a distant cousin of the Bengali delicacy Rasgulla. Cham cham has a spongy texture and is cooked in sugar syrup similar to Rasgulla.

These pink cham chams are delicately laced with the flavor of cardamom and rose water. It is rich due to the addition of sweet khoya and nuts as stuffing. If this wasn't good enough, here is another way you can make it even more amazing. Coat it with mava and coconut flakes for an exotic taste. Cham-cham is also a term of endearment for loved ones and there is no other name that is perfect for this delicacy. It is oval, usually with stuffing and comes in a variety of vibrant colors. It has a spongy texture and soaks up all the sweetness from the sugar syrup.

Process of making chena 

The main ingredient is chena or fresh paneer. Many Indian sweets are made with chena. You can make fresh paneer at home. The first step is to boil the milk, then curdle it using lemon juice or vinegar. Once the milk curdles you drain the water using a muslin cloth and you will get milk solid that you can use to make cham cham. Mix flour or cornflour and knead it until it becomes a pliable dough. Shape it into an oval shape and cook in sugar syrup.

How to make the perfect cham cham

The most important is the process of making chena. Use full-fat milk for this recipe. Bring the milk to a boil and let it cool down for two to three minutes before adding lemon juice or vinegar. Once the milk separates strain into a kitchen mesh strainer and wash thoroughly to remove the taste of lemon juice. Squeeze off the excess liquid.

The next important step is to mash the chena till it is smooth. Mash for 6-8 minutes till it is smooth before adding the flour.

You can use maida or corn starch. Corn starch is best and it gives the spongy texture for the cham cham. You should be able to form balls that do not break. If the balls are breaking, it means it contains more moisture. Add a teaspoon or two of flour and knead again.

Make sure to add the balls to boiling sugar syrup to avoid breaking while cooking. Use a wide pan for cooking chum chum. They double in size during the cooking process.

Cham Cham Recipe

Cooking time- 30 minutes
Recipe type-Sweet /confectionery/dessert
Cuisine- Bengali/ Indian

Ingredients
Milk- 6 cups
Lemon Juice- 1/2 lemon
Sugar- 2 cup
Water- 5 cups
All purpose flour or corn starch- 2 tbs
Rose water- 1 tbs
Pink food color- a few drops
Cardamom- 5-6
For the stuffing
Khoya- 1/2 cup
Powdered sugar- 3 tbs
Chopped pistachios- 3 tbs
Desiccated coconut- 3 tbs
Grated khoya- 3 tbs

To make chena or fresh paneer

Boil milk and set aside for two to three minutes. Add lemon juice and let the milk curdle. Let it cool down and allow the milk to separate. 

Place cheesecloth on a kitchen mesh strainer and strain the milk. Rinse it under running water and squeeze off the excess liquid. Let it sit for half an hour, you can also hang it so that all the excess water drains off.

Remove the chena or milk solid into a bowl and knead until smooth for 5-6 minutes. Add two tbs of flour or corn starch and continue to knead for another two minutes. Make around 10 balls and shape it into an oval shape.

To cook the Cham cham

The next step is to cook the oval balls in sugar syrup. In a large pan mix sugar and water. Allow the sugar to dissolve and bring to a boil. 

Add cardamom powder and rose water. Gently slide in the balls, cover and cook for 10 minutes. 

Keep the heat in a medium, the syrup should be boiling when the balls are cooking. 

Once done, turn off the heat and let it rest and cool down completely.

Remove the cham cham from the syrup and set aside.

Make the filling

Mix mawa, finely chopped nuts, and powdered sugar to make the filling. 

Take each cham cham and slit it halfway through lengthwise. Fill in the stuffing and decorate with nuts or glazed cherries. 

In a plate mix grated mava or milk powder and desiccated coconut. Roll the stuffed cham cham in this powder.

Cham cham tastes best when chilled. It can be stored in the refrigerator for 3-4 days.

Like to try more Diwali recipes, you might also like,
Sandesh- Bengali sweet
Gulab Jamun
Rava Coconut Ladoo
Milk Peda
Mawa Burfi
Besan Ladoo

Happy Cooking!
Happy Diwali to all my friends and readers!

Try it,
Hope you will all enjoy!