Monday, September 11, 2017

Goat Curry



Goat - 1/2 Kg
Onion-3, thinly sliced
Oil-2 tbsp
Mustard seeds-1 tsp
Curry leaves-1  sprig
Tomato-2, cubed

Chilly powder- 1 tsp
Pepper powder- 1 tsp
Turmeric powder- 1/4 tsp

Ginger-2" piece
Garlic-8-10 nos
Shallots-3-5 nos
Curry leaves-1 sprig

Chilly powder- 1 tsp
Coriander powder- 3 tsp
Garam masala powder- 1 tsp
Meat masala powder- 2 tsp
Fennel powder- 1tsp
Pepper powder- 1 tsp

Green chilly-5 nos
Curry leaves- 1 sprig
Cinnamon-1" piece


1) Cut goat into medium size pieces and marinate with ingredients #1 at least for an hour.

2) Heat oil in a large sauce pan and splutter mustard seeds and curry leaves.

3) Saute sliced onions until they become transparent and golden brown.

4) Meanwhile, crush ingredients #2 and add it into the sauteed onions. Stir until the raw smell of ginger-garlic is gone.

5)  Combine ingredients #3 in a bowl and add the powders into the above sauteed onions followed by cubed tomatoes. You may use the tip of the spoon to break up/mash the tomatoes. Saute all of them until it becomes a thick gravy and you will see the oil separates from the gravy.

6) Stir in the marinated goat into the above cooked gravy and coat the meat with gravy. Transfer everything into a pressure cooker.

7) Crush the ingredients #4 and spread it over the mutton-gravy mix. You may add 1/2 cup of water. Pressure cook for 3 whistles or the until the goat is done. Boil off excess water if you prefer thick gravy.

The curry can be served with rice, porotta, chapathi or appam

Goat curry served with kerala porotta

Tuesday, September 5, 2017

Apple Preserves

Apple - 6, peeled and cored
Lemon juice-3 tsp
Sugar- 1 cup
Water-1/4 cup
Nutmeg/ cinnamon- 3 pinches, ground

Chop the apples into small pieces. Combine chopped apples, water, lemon juice, and sugar in a saucepan and cook covered until the apples are done. Then, mash the apples using a potato masher. Boil off any water until the preserves is completely dry and thick. Finally sprinkle ground nutmeg and mix well.
Transfer into airtight jars once it is cooled to room temperature.

You can eat the preserves as a snack, or top with whip cream to make a dessert, or use it in baking as a filling/stuffing

Monday, August 7, 2017

Pineapple Pudding

This recipe has been adapted and slightly modified from my friend Manu Jimmy's pineapple pudding recipe.

Crushed pineapple- 1 can (~500 g)
Whipped cream-4 oz

Condensed milk-1 can, 14 oz
Evaporated milk-1 can, 12 oz
Sugar- 1/4-1/2 cup

Jell-O, Pineapple flavor-1 packet (3 oz)  
Hot boiling water-1/2 cup
Cold water-1/2 cup

Whipped cream-4 oz
Crushed cashew nuts- 5 tsp

1) Strain and squeeze water from crushed pineapple and combine with rest of the #1 ingredients
2) Get a bowl and add Jell-O, pour hot water, stir for 2 min, then add cold water. Stir until the Jell-O has completely dissolved.
3) Pour the dissolved Jell-O over the pineapple mixture. Mix everything together and pour it into a dish/pan (If you have a spring form pan, use it. It's easier to lift it without disturbing the sides, once the pudding is set). Refrigerate until firm (~12 hrs)
4) On the top, uniformly spread whip cream and sprinkle crushed cashews