Paal Vaazhakka ~ Banana in Coconut milk ~ Dessert from Kerala ! - Guest post by Dhyuthi of Mélange

The guest for this month's guest post is from Dhyuthi of Mélange. As the name says, her space is a mixture of different ingredients. One could find authentic Kerala recipes, All time favorite Indian curries to delicious Brioche buns. My favorite recipes from her site are Chemmeen Thoran and Koottu Curry. When I asked her to do a guest post for Krithi's Kitchen she was all excited and asked me what I would want her to make. My immediate reply was to have a native recipe from Kerala, her specialty and my favorite. Go ahead and check out what she made specially for me..

Before I go on thanking Krithi here,I may acknowledge this is an overdue. Krithi is a good old food blogger,a nice girl and friend who is there from the initial days of Melange.I would love to hug,a gesture of gratitude and friendship before going on to the recipe.
Krithi was particular about me doing something special from Kerala. That's completely logical. Isn't it? Melange being Keralite. But then I thought I will post something really really special here.A re-creation or re-invention from the past. A childhood favorite of mine,yet forgotten.

I was quite confused and anxious while waiting for my dessert Che Chuoi at a Vietnamese Restaurant. In a way more than expectation. Like many other Vietnam desserts, coconut milk was the main ingredient cooked along with banana and tapioca pearls. That was the description they had with it. Oh no,it struck me that I have tasted something like that somewhere in the past. I was trying to recollect where and when. Nothing occurred to me till delicious Che Chuoi made it's appearance. Relishing the first spoonful it was almost instinctive for me to go back. To the fever bed. The smell of fever. This was a special mild sweet prepared during my fever-struck days during childhood. Since I skip my steamed bananas (Nethrappazham as we call in Kerala) often,they were done with a complete make over in this dessert. Infused in coconut milk and cardamom,bananas virtually rock in this dessert. To convert it more healthy,I may suggest to add honey instead of sugar. On to the recipe now.

Ingredients:
2 medium sized bananas,cut into medium pieces. (Nenthrappazham is better since it offers you kind of sourness too)
2 cups of thin coconut milk
1 cup thick coconut milk
handful of sago/chavvari
1/4 tsp cardamom powder
sugar,as required
pinch of salt
few cashews & raisins to garnish (optional)
Method:
Boil thin coconut milk in a sauce pan.Stir in between.When it start boiling add sago and cook in low heat.After 5 minutes add the chopped banana and cook again till sago gets cooked completely and bananas done three fourth.Sprinkle cardamom powder.Pour thick coconut milk and cook in medium heat adding sugar and salt.When it start boiling switch off .You may garnish with cashews and raisins as well.(In Che Chuoi apparent difference is sesame.They garnish it with white sesame which gives it a unique flavour)

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Corn Muffins in a Jiffy

I can whip these up anytime with ingredients I have

 on hand and save a trip to the store.

This recipe makes 6 corn muffins just like a box of

 Jiffy. 

 Whisk together; flour, cornmeal, sugar, BP,

and salt in a large bowl.

 In another medium bowl whisk the egg, milk 

and oil. Add to the dry ingredients and

 stir just until combined.

 Fill 6 sprayed muffin cups.

 Bake @400 for 12-15 minutes, until golden.

 Serve while still warm

 with butter or, my favorite way

with butter and raspberry jam. 

Nice with breakfast.

Corn Muffins in a Jiffy

1/2 C flour

1/2 C yellow corn meal

3 T sugar

1 T baking powder

1/4 t salt

Whisk together in a large bowl

1 egg

1/3 C milk

2 T vegetable oil

Whisk together then add to the dry 

ingredients and stir just until combined. 

Fill 6 sprayed muffin cups and bake 

@400 for 12-15 minutes, until golden.

Enjoy!

Links: My Romantic Home,
Design By Gollum,
Between Naps On The Porch

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Bisi Bele Bhath with Quinoa / Quinoa Lentil Vegetables Stew | Indian Quinoa Recipes

Here I am again talking about Quinoa - the super grain. Quinoa has become an important part of my kitchen and I love cooking with the guilt free ingredient. I have made it a habit to use this in my cooking atleast twice a week. If it is not in a dish which substitutes rice like Bisi Bele Bath or Pumpkin Pulao, it finds its place in my Veg Clear soup, Adai or Pancakes. I was quite skeptical when I substituted this for rice in DH's favorite Bisi Bele Bath. Bisi Bele Bath (kannada) translates as Hot Lentil dish. There are certain recipes which he wouldn't allow me to tweak and this was on of them. When I first made this dish with quinoa, it took some time for him to notice the change. When he finished he was a happy man and he didn't miss the rice in this one.

Ingredients:
Quinoa - 3/4 cup
Toor Dhal - 3/4 cup
Tomato - 1 - chopped finely
Mixed vegetables - 3 cups - I used a mix of carrots, beans, cauliflower, peas and whole shallots
Bisi Bele Bath Masala Powder - 2 tbsp or to taste
Tamarind extract - 1/4 cup - juice from big gooseberry sized tamarind
Salt - to taste
Turmeric powder - 1/4 tsp
Tempering/Tadka:
Ghee - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Cashew nuts - 5 (optional)

Method:
Wash and soak the quinoa and toor dhal together for 15 mins. Drain and pressure cook with tomato, turmeric powder and salt for 3 whistles. When pressure is released mash with the back of a ladle and add the vegetables. Cook for another whistle and allow the pressure to release. Add the bisi bele bath masala powder, tamarind extract and cook in low flame for 10 minutes until the flavours meld. In a small kadai, heat ghee and splutter the mustard seeds. Add curry leaves and cashew nuts and saute until light brown. Pour the tempering over the quinoa-dhal mixture. Serve hot as the name says with any side dish of your preference. I served with Cucumber Raita.

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Chocolate Chip Sour Cream Muffins

The thing I love about muffins is that you can mix 

them up and bake them in under 30 minutes.

Try these anytime you want something yummy 

and home baked to enjoy with your coffee.

You probably have  all the ingredients in the house.
Combine the dry ingredients in a large bowl.
Melt the butter in a medium bowl in the microwave.

 Add the sour cream, egg and vanilla to the butter.

 Whisk until well blended.

Add to the dry ingredients and gently stir until just
combined. Fold in the chocolate chips.

Divide the mixture among paper lined muffin pan.

 Bake until golden, about 16 minutes.

Remove from pan. I like them still warm.

Loaded with mini chocolate chips.

Homemade muffins....one dozen to share.

Chocolate Chip Sour Cream Muffins

 1-1/2 C flour

2/3 C sugar

3/4 t baking powder

3/4 t baking soda

1/4 t salt

Mix dry ingredients together in a large bowl.

5 T butter, melted

1 C sour cream

1 egg

1 t vanilla

Melt the butter in a medium bowl. 

Add sour cream, egg and vanilla.

Whisk until well blended. Add to the

dry ingredients and stir with a rubber 

spatula until just combined. Do not beat.

Gently stir in

1 C mini chocolate chips

Evenly divide batter among a 

paper-lined 12 cup muffin pan.

Bake @350 for 16-18 minutes.

12 muffins

Enjoy!

Links: Designs By Gollum,
At The Picket Fence, Common Ground
French Country Cottage, The Charm of Home,
My Romantic Home, Stone Gable

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Winner, Winner, Chicken Dinner!

We have a winner in the 

Tumbleweed Pottery giveaway!

Shelby Keith....come on down!

Here's the recipe that started it all....

Beer But Chicken

It originally used a can of beer, 

but this is so much easier because you make it

in the oven.

Use your favorite seasoning mix or try this one.

 Beer, oil, 3t house seasoning, 3t seasoned salt,

 a sprig of rosemary. Rinse and dry the chicken.

 Pour the beer into the center well to about 3/4 full. 

Add a sprig of rosemary and whatever herbs you

 like. I also have oregano and sage growing in my 

herb garden, so I added those. Combine the house 

seasoning and seasoned salt. Add about a teaspoon

 of seasoning mixture to the well.

 Rub your chicken with oil and add about 1 t

 of seasoning mixture to the inside and

 sprinkle another1 t all over the outside. 

Slide the chicken down over the well. 

Plug the neck opening with a little foil. 

Put the chicken cooker into a COLD oven

 and then turn the oven to 350. Now...

put you feet up and drink the rest of your beer. 

Roast for 1-1/2 hours.  until nicely browned.

Let rest for 10 minutes before carving. 

Serve with the juices.

House Seasoning

1 C salt

1/4 C pepper

1/4 C garlic powder

Combine and store in a 

large shaker container.

Goes with everything.

Shelby please email me at may222@aol.com...Congratulations!

Links: Savvy Southern Style

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Cucumber Raitha / Vellarikai Thayir Pachadi / Cucumber Yogurt Dip

Raitha is a most commonly served condiment with spicy Indian food. All yogurt lovers love raita. It is a palate cleanser and aids in digestion. There are practically number of types of raita one could prepare, the most common being carrot raita, cucumber raita, onion raita and tomato raita. Raita is the best accompaniment for briyani and kebabs. This is not much of a recipe but there are certain tips to serve perfect raitha. I made a simple Cucumber Raitha to go with my Bisi Bele Bath (recipe coming soon). 

Ingredients:
Serves - 3-4
Curd / Thick Greek Yogurt (plain) - 1 cup
Grated Cucumber - 1 cup
Salt / Chaat Masala* - to taste

Method:
Beat the yogurt with a spoon until it is creamy and smooth. Add the grated cucumber and mix well. Store in the fridge until the time of serving. When ready to serve mix in salt or chaat masala to taste and serve.
Note: 
1. If using Chaat masala skip salt since it already has salt in it.
2. Chaat masala has a tang to it, so you can skip and add just salt if interested.
3. For any kind of raitas, it is important that salt is added just before serving, since it reacts with yogurt and dilutes it.
*Chaat masala can be found in Indian Grocery Stores.

I am linking this to the Serve It - Raw event happening at my space and Denny's.

I am also linking this to Srav's CC-Splash into Summer; Summer Cooler; Fun in the Sun; Jump & Jive @ IcyPritz.

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Egg less coconut ice cream

Ice cream is one thing I keep making it all summer  along .my family love ice cream and coconut ice cream is one of them .

 This ice cream is easy to make and it taste wonderful.

Ingredients:

  1 can unsweetened coconut milk

1/2 cup granulated sugar

 2 corn starch

  ½  instant  full cream powder [milk powder]

1 cups heavy cream

  1/8 teaspoon vanilla extract

 1/2cup packed sweetened, flaked coconut ( lightly toasted

method:

place coconut milk sugar in a saucepan mix well until the sugar dissolves .

  Bring to a simmer over medium heat, stirring occasionally. For 15 minutes dissolve corn starch in 2tbsp milk then add it to saucepan and keep mixing until thick .remove from heat pour it in glass bowl cover it with plastic wrap and keep it in the refegertor until fully cool down. 

In mixing bowl ad heavy cream ,milk powder vanilla and beat until soft peak forms. carefully fold in the cold coconut milk mixture sprinkle the toasted coconut little by little

 Refrigerate this mixture for 4 hours .

 Freeze the base of an ice cream maker according to the manufacturer’s directions.

 Pour this mixture in the ice cream maker  and run the ice cream maker until the  ice cream  maker stopped or  the ice cream reach to the desirable constancy Serve immediately for a soft ice cream, or transfer the mixture to an airtight container and freeze until solid. Allow the ice cream soft little bet before scooping.

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