Pantry Ideas

I have had some requests from friends of mine, asking me to list the spices needed for asian ( mainly Indian) Cooking.  In this post, I am trying to add as much as details as possible for having a complete Indian Pantry. If I have missed out some stuff, please post it in the comments so it may be helpful for me and others who look at this.

So here are a few pics of my Pantry...

My kitchen has a comparatively small pantry, so I have to be wise to plan and keep things in such a way that I don't overstock or buy things that I already have, just because its hidden somewhere behind the big jars & bottles.

In the top most racks, where you see two baskets, one has the sauces needed for asian cooking.
These are the sauces and vinegars you'll find there:

1. Soy sauce
2. Worcestershire Sauce
3. Sambal Oelek CHilli Paste
4. Fish Sauce
5. Sriracha Hot Chilli Sauce
6. Hoisin Sauce
7. Valentino Mexican Hot sauce
8. Teriyaki Marinade & Sauce
9. Oyster Sauce
10. Frank's Red Hot Sauce
11. Tabasco sauce
12. White Vinegar
13. White Cooking wine
14. Apple Cider Vinegar
15. Rice Vinegar

In the next basket, I have some basic baking stuff, I don't do much of baking. Not that I don't want to, I really want to, but I cannot imagine washing all those greasy bowls after the baking !!! So, I bake only on occasions.

Now the spices, whole seeds and powders I have in the pantry :

1. Chilli powder
2. Corriander Powder
3. Tumeric Powder
4. Garam masala Powder
5. Cumin Powder
6. Elachi Powder
7. Fennel Powder
8. Fenugreek Powder
9. Nutmeg powder
10. Cinnamon Powder
11. Mustard Powder
12. Pepper Powder
13. Amchur Powder
14. Idli Podi (Powder)
15. Sambhar Powder
16. Methi leaves
17. Asafetida
18. Mustard seeds
19. Sesame seeds - white
20. Sesame seeds - black
21. Corriander seeds
22. Fennel Seeds
23. Poppy seeds - white
24. Poppy seeds - black
25. Cumin seeds - white
26. Cumin Seeds - black
27. Nigella seeds
28. Ajwain Seeds
29. Dry Red Chilli 
30. Whole Spices 
31. Elachi
32. Cloves
33. Cinammon Sticks
34. Star Anise
35. Mace
36. Black Stone Flower 
37. Bay leaves
38. Pani Puri Masala
39. Tandoori Powder
40. Chaat Masala

Lentils

Toor Daal

Masoor Daal

Green gram Daal

Moong Daal

Channa Daal ( For vada, tempering)

Pottu Kadala ( for Chutneys)

Urad Dhaal

Red Chori Beans

Rajma Beans

Black channa Daal

White Channa Daal

Flours

Rice Flour

Wheat Flour
Besan flour

Idiyappam Podi 

Puttu Podi

Semolina

Rice

Par Boiled Rice

Kerala Matta Rice

Basmati Rice

Idli Rice

Well, I guess that's pretty much it. Hope you find this useful !!!

Memorial Day Weekend !

What an awesome Sunday it was ! Celebrating Memorial Day weekend !!! Had a wonderful service at church remembering the troop who gave their lives for the peace of this beautiful country and their families who made great sacrifice, remembered how Christ gave HIS life for everyone and took the punishment upon himself, so that we may have eternal life And after church, headed for lunch to my friend G's place. A beautiful BBQ with some wonderful friends, made it all the more beautiful .

Yay !!! look at those colors, so apt for the Memorial Day !

G put together a refreshing drink for us, it was something that came to her mind on the spur of moment.
She had some pineapples that weren't too sweet. So what do you when you have pineapples that aren't too sweet ? Make them sweet !!! How ???? G threw some chopped pineapple, vanilla ice-cream, nectar and some ice into the vitamix blender, and out came a beautiful pineapple -icecream shake !!!! That was such a good one....hmmmm... Here 's the pic

Here are some other pics of the food we enjoyed....We had some yummy pork ribs, chicken, hotdogs, corn, burgers ...hmmmm....

Those caramelized onions on the burgers were absolutely fantastic and gave the burger a whole different taste. I'm definitely going to do it next time.

Lot of fun, laughter, songs and good food made this a beautiful day to be remembered !!!

Happy Memorial Day !

Homemade Chicken Tikka & Home made Naan :-)

I don't think I'll ever buy naan from the stores again. If you haven't tried this before, please go ahead and try this naan ! This recipe is absolutely brilliant...

Naan

250 gm plain flour
1 tsp baking powder
1 tbsp yeast
1 tsp sugar ( I added 1 tblsp :-) )
1 tsp salt
2 tbsp yogurt
100 ml milk
2 tbsp vegetable oil
water

1) Mix the above ingredients and make a nice smooth dough. Keep it aside for at least 2 hours, let it rise.

2) Divide it into equal portions and flatten it using a rolling pin into tear shaped shapes.

3) First cook one side on the frying pan, and prick it with fork, while its cooking. (Please don't forget to prick it with fork, else it will puff up like poori in the oven while baking. Remember, we cook only one side on the frying pan.)

4) With the one side done like below, place it on the tray to broil it in the oven. ( Remember we cook only one side, I just flipped it in the pic below to show you how the cooked side looks like)

Pic Below: Thats how I placed them on my baking tray. Keep watching them as you broil them in the oven.

5) Broil it for a few minutes, till you get the desired color.

Once you take it out of the oven, rub butter over it.

To make garlic butter naan, Grate some garlic, and for color, add some chopped coriander, on one side of the naan, and then broil it.

These naan are no doubt, the most tasty ones I have ever eaten !!!!

Buffalo Chicken wings

So simple, So tasty, you don't have to run to the stores to buy them. Just stock some wings in your freezer, when you are in a mood to eat 'em. Cook 'em and enjoy Homemade Buffalo Chicken Wings !!! Crispy and Hot !!!

Canola Oil for frying
Chicken wings 12 ( separate them into two )
Frank's hot pepper sauce ( around 1/2 cup or more )
1/2 cup butter
Several dashes of Worcestershire sauce


Preheat oven to 325 degree F.
Heat Canola oil in a deep frying pan.
Fry the chicken wings in batches till they are golden brown and fully cooked
 ( roughly 5 minutes)
In a saucepan, heat the Franks hot pepper sauce and butter over medium heat. Then add the Worcestershire sauce and Tobasco sauce. Once it bubbles switch off.
Place the wings in an ovenproof dish and pour hot sauce over the top.Coat well and bake for 15 minutes.

Chendakappa with Kanthari Chamanthi

Wooohoooo !!!!Anytime of the day, you show it to a malayalee... there will be a tingling sensation on your tongues and your taste glands will send signals to your brain !!!


Kappa, cut them into the size that you see in the pic. Bring a pot of water to boil, then add the kappa pieces and cook 'em till they are cooked ;) , till they become soft. Drain them in a colander.

Kanthari Chammanthi

In kerala, they crush shallots and kanthari on a "ara-kkal" . I love it. Here you can use a pester mortar, or alternately crush it in a chopper.

Shallots - 5-6

Kanthari  - 7-8 ( depending on ur level of tolerance for spiciness )

Coconut oil  - 4-5 tablespoons

Salt 

Crush the shallots and Kanthari . Put them into a bowl. Then add the oil and salt. Dip the Kappa in them and pop them into your mouth, sipping hot tea in between. Enjoy!!!

Tharavu Curry / Duck Curry in Kerala Nadan Style

You don't have to wait for any special occasion to eat duck :-) . When you have some good friends coming over... that calls for some celebration with some yummy Duck Curry !!!

Here's how you cook it...

I had about 4.5 lbs of duck. I cooked it with skin on, that's how you make it, so don't worry about that. Cut the duck into small pieces, so that it cooks faster, keeping in mind, dick takes a long time to cook. Wash it well, and marinate it with some salt, turmeric and pepper powder. In this recipe, you will see me adding a lot of pepper powder because pepper powder in duck curry, just makes it so much more tastier.

Duck - cut into small pieces with skin on - 4.5 lbs ( marinate with salt, pepper and turmeric and keep aside)

Onions - 3 medium
Shallots - 10 small
Curry leaves - plenty
Ginger - 2  table spoons chopped
Garlic - 2 tablespoons chopped finely
Tomatoes - 2 large

Red Chilli powder - 3 tablespoon
Coriander powder -  4 tablespoon
Pepper Powder - 1 tablespoon ( i may have added a little more)
Tumeric-  1/2 teaspoon
Asafetida - 2-3 dashes
Garam masala - 2 teaspoon
Fennel Powder - 1.5 teaspoon


1) Heat 3-4 tablespoons on oil in a kadai.
2) Add the onions, shallots and curry leaves. And fry them really well, without burning them. Really brown, do it in medium flame, without burning them. If the onions burn, they will taste bitter.
3) Add chopped ginger and garlic, sauté them well, till the raw smell goes and its cooked well in oil.
4)Add chopped tomatoes and sauté, sauté saute, till don't see 'em. It should be cooked well else, the duck meat will be rubbery.
5)Then add all the masala powders and cook them well in the oil, continuously stirring, till oil clears on top and masala gets the color you desire for your curry. Add needed salt.
6) Add the duck meat and mix well. Till the duck meat is coated well with the masala. Cook the Duck with the masala in a pressure cooker for 4-5 whistles.
7) Open the cooker and cook again, uncovered. Here at this point, check your salt, add a dash of pepper and adjust your taste.

Enjoy this with some hot rice, naan, parotta, chappathi or Kappa Vevichathu

Another beautiful Sunset....

I love to see the sunrise and sunset, and I think I am so blessed to see this every morning from outside the windows of our house. Everyday, is a new opportunity, new chance. Everyday HIS mercies are new. What a blessing to wake up each morning to receive and see those new mercies in our lives. Just wanted to share this pic with y'all.

Kerala Biriyani

This is a very simple recipe. It takes just minutes before you can satisfy your craving. Before you run to the  Biryani place to satisfy your biriyani craving through the traffic, you can make this and enjoy even leftovers.

Best part is, you don't even have to grind the ginger garlic or use the grinder to crush the onions etc... in other words, you don't have to touch your mixi :-) Less cleaning !!!

Chicken - 1kg

Basmati Rice - 4 cups ( US measuring cup)

Onion - 3-4 ( 3-large or 4 medium)

Tomatoes - 3 large

Green chillies - 5-6

Ginger Garlic - chopped finely 2-3 table spoons ( heap)

Whole spices 

Cinnamon -  2" sticks - 2

Cloves 5-6

Elachi - 4-5

Star Anise - 3-4

Bayleaves - 4-5

Fennel Powder -  1 - 1.5 teaspoon

Garam masala powder - 1- 1.5 teaspoon

Marinate the chicken with

Salt

Lemon juice - 1 whole lemon

Yogurt - 2-3 tablespoons

Coriander leaves - chopped 2-3 handfuls

Mint leaves - chopped 1 handful or more ( I added more)

Tumeric - 1 teaspoon

Chilli powder - 1.5 tablespoon

Coriander powder - 2 tablespoon

Green Chillies chopped

Keep this aside for 10-15 minutes. During this time, you will start sautéing the onions, etc.



1) Heat oil in a kadai ( you can use either ghee or Dalda).
2) Add the whole spices to it.
3) Add the sliced onions and sauté well, it becomes nicely brown but making sure its not burnt.
4) Add the ginger garlic and sauté.
5) Add the tomatoes and let them cook till they are totally mashed up and oil clears on the top.
6) Now add the marinated chicken along with the water in the marinade into the pan, and stir well. Add the fennel powder and the garam masala powder. Mix well. Cover and cook for 10 minutes.
7)Boil water in a pot. Add into it some whole spices and add the rice into it when the water starts boiling.
8) When the rice is around 70 % cooked. Drain it and spread it over the chicken that is being cooked.
9) Cover and cook in medium low flame for 20 minutes.

Switch off when you see the rice, almost standing up. Its a sign that its cooked well.

Enjoy this hot, with some Raita, achar and pappadom :-). There is nothing more tastier that home cooked biriyani and then eating the leftovers the next day !!!

Pineapple Cobbler

I came to know if this dessert through my friend Manju, its such an easy peasy dessert and is marriage made in heave when you have it hot with some cold Vanilla Ice Cream !!! It is so yummilicious

Ingredients:

1 cup all purpose flour
Pinch of salt
! cup of sugar
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 stick unsalted butter
1 can ( 20 oz) pineapple chunks in juice


1) Preheat oven to 375 degrees
2) In a bowl mix flour, salt, sugar, baking powder, milk and vanilla extract and stir well.
3) When the mixture forms a smooth batter, stir in melted butter.
4)Spread some butter evenly on a 9:13 inch baking dish and scatter the pineapple chunks evenly over the batter.
5) Bake until the pineapple has fallen to the bottom of the pan and the top is puffed and golden.

The bottom and the sides will be crunchy and brown, like the one you see below.

Kappa Vevichathu

KAPPA  !!!!


I think there is no malayalee who doesn't like Kappa.... Kappa Upperi, Kappa Puzhingiyathu, Kappa Vevichathu, Kappa Biriyani.... what else.... this is all I can remember now...

We just love Kappa here.....

This is how we make Kappa Vevichathu...

Chop the Kappa roughly into bite size portions, make it as even as possible, so that it cooks evenly.

As it cooks, get the " arappu" ready.

Grated Coconut ( 1/2 a small coconut)
Shallots - 2-3
Garlic -2-3 pods
Green Chilli - 2-3
Jeera - 1/2 teaspoon.


Crush all of the above in a chopper or food processor and keep it aside.
Once the kappa is cooked, drain it and keep it aside, or put it back into the same pot you were cooking it along with the " arachu vecha arrappu" and turmeric and salt.
Stir the above very well, till the "arappu" is well coated on the Kappa.
Cover and cook on low flame till the arappu is cooked, making sure it does not get burnt on the bottom of the pot/vessel


Tempering:

Add Coconut Oil -2-3 tablespoons
Once the oil is hot, add the mustard seeds, let it splutter.
Add 2-3 dry red chillies and curry leaves and 1 shallot sliced .

Add it over the kappa... Enjoy Kappa hot with some Fish Curry, Beef Curry or Thyirru Chamanthi - YUMMMMMM !!!!!