Wednesday, March 25, 2015

Shreekandh (Sweetened Thick Yogurt) - Gujarati Recipe

Shreekandh is one if the delicate desert made in Gujarat. It's made of thick yogurt creamed together with sugar and spices like cinnamon, cardamom, saffron and nuts like almonds , pista, cashews and flavors like mango, elachi, badam or watever your creativity suggests you.

It's a healthy desert which is good for kids and healthy options for those who have sweet tooth.Here for sweetness I used honey but you can try various other options like jaggrey powder, sugar, molasses, stevia, dates syrup.

I used greek yogurt which skips making  the process of making thick yogurt.But if you don't have greek yogurt I described below how to get thick yogurt with regular yogurt. 

This taste similar to sweet lassie .When I was a kid somedays when i crave for sweets I mix yogurt and sugar and lick it little by little using a.spoon.The taste and method is all same to that.But this is little more elegant delicate dish which can be served as a desert for guests too. 

So try this recipe if you are in a mood for it.

Ingredients :

Greek Yogurt - 2 cups (Greek yogurt is the thick yogurt , if you don't have it take your regular yogurt in muslin cloth in a strainer and tie the cloth and place it in refrigerator for the water to strain in a bowl , the next day you will get a thick yogurt with all water strained out in the bowl.Dont throw this water add a pinch of salt and hing with few crushed ginger, green chillies, curry leaf and drink)

Saffron Strands - a few
Milk - 2 tbsp
Honey - 3 tbsp or as you prefer
(You can add sugar or any sweetener in the place of honey)
Cardamon pd - 1/8 tsp

For Optional Flavour:

1.If you have almond Badam drink mix you can add that to for flavour.
2.Mango complan pd or kesar badam pd.
3.Rose syrup is another option.

Method :

1.Take milk in a bowl and microwave it for 30 sec, then add crushed saffron strands and let it sit for 5 min.
2.Then when milk is warm add honey and dissolve it it milk and put in refrigerator for 5 min to cool.
3.Then add thick yogurt and cardamon pd and mix well into a smooth mixture.
4.This is the time to add any flavour if you intend to.
5.Put this entire mixture in refrigerator 30 minutes minimum or even overnight for all flavours to blend in and become a smooth, thick mixture.


Chinese Potato (Sirukilangu) Poriyal

One of my most fav poriyal is this chinese potato poriyal. I love this more than potato poriyal especially I love to have it with sambar rice.
The main difficult in making this poriyal is scraping the skin of this potato, it takes little time , it needs soaking then peeling.But to ease my step into enjoying this without any extra work I found this cleaned and peeled in frozen section. All I have to do is just dump the entire packet into tadka and cook it.
But this is one of the recipe you should try it if you like poriyal.So try and enjoy this recipe. 
Ingredients :
Chinese potato - 2 cups chopped
Salt - as needed
Turmeric pd - 1 / 2 tsp
Coconut oil - 2 tsp
Curry leaf - 1 sprig
Mustard seeds - 1 tsp
Gotsu powder - 3 tsp, if using gotsu powder add 1/2 tsp Chilly pd as my gotsu pd recipe don't have chilly pd in it.
If you don't have gotsu powder add sambar pd or Rasam pd or any kuzhambhu pd but add Chilly pd according to spice level.
If you don't have any kuzhambhu pd , just a tsp of Chilly pd would do an excellent job too.

Method :

1.Take a pan and add oil and once it's heated add mustard Seeds , curry leaf and a pinch of hing pd.
2.Then add chinese potato, turmeric pd,salt and spice pd and mix well and cover and cook till potatoes are cooked thoroughly.
3.Then open cover and cook till all potato is roasted and no more a little drop of moisture is there and serve hot with sambar or curd rice.

Lacha Paratha

Lacha Paratha is a layered paratha made of whole wheat .This is similar to kerela Malabar parota or to parota available on south india.The process of flattening paratha and using ghee and flour to make defined layers makes this paratha light and layered.Usually other layered parotas are made of all purpose flour which is little unhealthy while this paratha is made of whole wheat flour.Still making layers with ghee makes it little more caloric than regular rotis, but this is the best option to go for if you have layered paratha crave or crave for kerela paroto.And by taste wise even though kerela parota or south indian parotas are tastier this whole wheat parathas are not bad too it has its own unique taste.So try this paratha once and you can decide it for yourself if it's a better alternative for regular flour parotas.

Ingredients :

To make dough:

Whole wheat flour - 1 cup
Salt - 1/2 tsp
Oil or ghee - 1 tsp
Warm Water - about little more than 1/2 cup

To make Lacha Paratha:

Ghee - as needed
Flour - as needed

Method :

1.Mix all dry ingredients listed in making dough and mix thoroughly.
2.Then add water little by little and make a medium soft dough and cover and let it rest for 15 min.and divide it into equal portions of big lemon size balls.
3.Take a big lemon size ball of dough and flatten it very thinly , use dry flour for dusting.

4.Then apply ghee on top of the flattened dough evenly and sprinkle some flour and spread it as much as possible.

5.Then roll the dough from bottom by making little pleats(like you make pleats in sari, see pic for details)

6.Then roll the pleated dough from one end to other and make it to a small circle.

7.Then flatten it using rolling pin. Use some dry flour for dusting and make it into medium size roti.

8.Then in a hot tawa put this and let it get little brown on one side and then flip and apply ghee it oil on the other side on top and let the bottom layer get brown, then flip once again and apply ghee or oil on other side too.

9.Remove it and then place it on a flat board and fluff the paratha from all sides with both hands and bring out the layers up.
10.Serve with any curries or just a pickle and raitha will do too.

Monday, March 23, 2015

Vattayappam Kheer

Ingredients :

Left over vattayappam - 4 cups mashed well to fine granules
Evaporated milk - 3/4 cup
Milk - 2 cups
Sugar - 1 cup or as needed
Cardamon pd - 1/2 tsp
Raisins - 1/4 cup


1.Take a pan and add crushed vattayappam and milk and let it come to boil.
2.Keep flame in low and using potato masher , mash it well so there are no any large pieces.
3.Then add evaporated milk and sugar and let it come to boil and cover and keep in low flame till all liquid is absorbed and it becomes thick.
4.Then add cardamom pd and raisins and mix well and let it be in slow flame for 5 more min till all are infused well.
5.Then switch off flame and serve hot or chilled in refrigerator.

Kerela Fried Fish Curry

Ingredients :

Fish - 2 lb (I used Red snapper)
Fenugreek seeds - 5 nos
Onion - 1 cup sliced thinly
Garlic - 1 whole bulb, each clove sliced thinly
Ginger - 1 inch , Julienne cut
Green Chilly - 4 to 5
Curry leaf - 1 Sprig
Turmeric pd - 1 tsp
Chilly pd - 1 tsp
Fenugreek pd - less than1/8 tsp
Salt - as needed
Coriander pd - 1 tsp
Tamarind paste - 1 heap tsp
Coconut milk- 1/4 to 1/2 cup
Coconut oil - 2 tbsp

For marinating fish:

Chilly pd - 1 1/2 tsp
Coriander pd - 1 1/2 tsp
Turmeric pd - 1 tsp
Pepper pd - 1/2 tsp
Salt - 1/2 tsp
Oil - 2 tsp
Mix cleaned fish with above all ingredients and let it marinate in refrigerator overnight or at the least 30 min.

Method :

1.Take a pan and add 1 tbsp of oil and fry all the fish and shallow fry it till the outside is fried.Just for 2 min or so on each side and remove the fish and keep aside.

2.In the same oil add extra 1 tsp of oil and
Add fenugreek seeds , then onions , turmeric pd,garlic ,ginger ,curry leaf and green chillies and saute it till onions are slightly brown.
3.Then add Chilli pd, coriander pd and saute it till the spices are roasted , be careful not to burn the spices and add little water to prevent burning and make sure the spices are roasted and raw smell Is gone.
4.Then add 2 cups of water and let it come to boil, then add Fried fish one by one carefully with out breaking them.
5.Then once it comes to boil , cover and cook for 10 min in slow flame.
6.Once fish pieces are cooled add tamarind paste and let it come to boil.
7.Then do a taste check and add salt only if needed and cover and cook for 20 min on slow flame.
8 . Finally add coconut milk on top and give a swirl and switch off flame and let it sit 30 min minimum , preferably 1 day before serving.
8.Serve it with white rice, kappa, appan, dosa or idly.

Friday, March 20, 2015

Chem-meen Theeyal With senai and Sirukilangu / Shrimp ,Yam, ChinesePotato in spicy coconut gravy

Theeyal is a dish from kerela which is made by roasting coconut to brown crisp texture along with some spices and ground to fine paste and made it into a gravy.
Theeyal can be made into vegetarian and non vegetarian dish.
Usually fish Theeyal is one of the prominent recipe but using any meat with this same masala but by adding some garam masala some recipes are also made.
In vegetarian Theeyal , vegetables like brinjal, shallots, pearl onions, garlic, yam, potatoes, drumstick, some lentils , beans , any guards and pumpkins are usually added but I can vouch any vegetables will taste good with this gravy.
This is had not only with rice but also served with breakfast recipes like idly,dosa, appam, vattayappam where rice is use as a  prominent ingredient.
So here in my recipe I used shrimp, yam, Chinese potato, garlic, onion, ginger you can use whatever you have in your refrigerator. 
So try this excellent spicy Theeyal recipe.


For Making Gravy:
Coconut oil - 1 tsp
Onion Sliced Thinly - 1 cup , Preferably SmallRedPearlOnions or Shallots are used,if using either use  1 cup  of them ,peeled cleaned onions .If Using Pearl Onion use whole or cut in half,but shallots to little more of a bite size.
Curry leaf - 1 sprig
Garlic Cloves - 10 nos sliced
Turmeric Pd - 1 tsp
Ginger Julienne - 1 inch
Yam - 1 cup cubed
Chinese Potato - 1 cup Diced
Tomato medium - 1 cubed
Shrimp large - deveined and cleaned - 20 nos
Tamarind Paste - 1 tsp
Salt - as needed.

For Roasting and grinding :

Coconut oil - 1 tsp
Coconut flakes Dry -3/4 cup ( Dry coconut flakes helps in easy roasting to brown color,If you use fresh and frozen it will take time to roast into brown color)
Coriander Seeds - 1 1/2 tbsp
Dry Red Chillies - 10 nos
Whole Black Pepper - 1/2 tsp
Curry leaf - 1 sprig
Onion chopped -2 tbsp or 1 redpearlonion or 1/2 shallot
Turmeric Pd - 1/2 tsp

Roast all the above ingredients in slow flame without burning to a brown color and once its all brown switch off remove and add turmeric pd and toss it well and roast it a min and transfer to a blender (don't let it sit in the hot pan the masala will burn with residual heat) and grind it to a smooth paste by adding some water. Keep this ground masala aside.

For Tadka : 

Coconut oil -1 tsp
Mustard Seeds - 1 tsp
Fenugreek Seeds -5 nos
Onions slice thinly - 1/4 cup
Curry leaf -1 sprig
Turmeric Pd - 1/2 tsp
Chilly Pd - 1 tsp


1.Take a pan and add oil and add onion,garlic,ginger,curry leaf ,little salt and  turmeric pd and saute it well till its slightly crisp.
2.Then add yam and chinese potato and saute them till they get crisp on the outer side too.

3.Then add tomato and ground paste and some water if the paste is too thick and cover and cook till the gravy is bubbling and tomatoes are cooked,

4.Then add shrimp and mix it gently and again cover and cook for 15 min .
5.Then open and add tamarind paste and salt and mix gently and cover and cook for some more min.
6.In the mean time using tadka ingredients lets make tadka,in a pan add oilthen mustard seeds once they splutter add fen=ugreek seeds along with onions and curry leaf and saute it til lteh oniosn are crisp ,the nswitch off flame adn finally add turmeric pd and chilyl pa and roast it til lteh raw smell is gone and add this to the gravy.

7.I usually let any of my shrimp gravy to sit in very very low flame for 5 hrs before serving ,this makes shrimp extremely soft,juicy and tasty.
8.Serve this with White rice ,idly, dosa but today i am going to serve with vattayappam.