Spicy Pork Gravy - Kerala Style#SundayFunday

This Pork recipe has a thick consistency gravy, which comes from the fried onion. This is very tasty, each Christian household in Kerala has their own treasured recipe of making this dish. In this dish I, have added just a teaspoon of brown vinegar and it gave this Pork an absolute divine taste. Try this and you will enjoy it.

Ingredients
½ Kg Pork – cut into medium pieces
2 Large Onions – sliced
½ Teaspoon Fennel seeds powder
2 Green Chillies – cut into pieces
1½ Tablespoons Ginger Garlic paste
1 Large Tomato – sliced
½ Teaspoon Heaped Red Chilly powder
½ Teaspoon Heaped Black Pepper powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
1 Teaspoon Garam Masala powder
1 + 1 Sprigs Curry leaves
3 Tablespoons Oil
½ Teaspoon Level Salt
1 Teaspoon Brown Vinegar - Optional

For the Pork Marination
1 Teaspoon Red Chilly Powder
1 Tablespoon Coriander Powder
½ Turmeric powder
½ Teaspoon Level Salt
½ Cup Water

Method  

For the Pork Marination 

Wash the pork well and drain it.
In a bowl mix the ingredients together to make paste, add the pork and keep it in the refrigerator for at 3 hours or best overnight.

After the marinated time cook the Pork (see notes).

In the meanwhile as the pork is cooking lets prepare the gravy.

Heat oil in a kadai, add onion and curry leaves, till the onions turn brown but not crisp. Then add fennel powder, green chilly and cook for a minute or two.
Add ginger garlic paste, tomato, red chilly , turmeric, coriander , pepper and garam masala powders and salt and ½ cup water. Mix well and cook till the tomatoes are mushy and oil leaves the sides. Keep this aside till the pork is cooked.

When the pork is cooked, add the prepared gravy and mix well. Cover and let is simmer again on low flame for 5 minutes or till oil surfaces. Then add the vinegar and 1 or 2 whole green chillies de seeded, simmer again for a minute or two. Then switch of the flame, add the sprig of curry leaves, cover. Serve hot .

Enjoy with rice or rotis, soft dosa or appams of your choice. This taste even better the next day.

My Notes

If you have time I would suggest that you marinate the Pork overnight in fridge or for at least 3 hours.

I have cooked the Pork in a mud handi (treezal), for approximately an hour or more, on low flame with water on the lid. Stir this in between after every 15 minutes to check the water content or else pour the hot water from the lid, again place some fresh water on lid. I always cook the Pork like this. If you are in a hurry place it in a pressure cooker.

Labels: Pork, Kerala, Sunday Funday, Main course, Indian

 Sunday Funday we are sharing Meat Dishes, check the recipes made by us.

A Modern Hippie Pot Roast by Culinary Cam
Beef Tenderloin with Red Wine Dijon Cream Sauce by Karen’s Kitchen Stories
Braised Beef with Sauerkraut and Sizzling Potatoes by Palatable Pastime
Chicken Daube by A Day in the Life on the Farm Roman-Style Meatloaf by Amy’s Cooking Adventures
Spicy Pork Gravy - Kerala Style by Sneha’s Recipe

Nawabi Mutton Paya Stew#SoupSwappers

Nawabi Mutton Paya Stew is a Keto/Low Carb recipe cooked in creamy nutty gravy to tantalize your taste buds. A very unique recipe to try on your weekends. This is a famous Hyderabadi stew recipe made using mutton/lamb trotters and cooked along with a paste of roasted nuts. This is a super delicious and creamy stew, try it and you will love it!

Serves 7 - 8
Ingredients
To Cook The Paya
6 Mutton Paya/ Lamb trotters
1 Teaspoon Turmeric powder
1 Teaspoon Ginger Garlic paste
1 Teaspoon Salt
2 Cups Water
For The Gravy / Stew
To Fry & Grind To Fine Paste
1 Medium Onion - sliced
30 Whole Cashewnuts
40 Whole Almonds
20 Whole Pistachios
6 Green Chillies
2 Teaspoon Desi Ghee
3/4 Cup Yogurt
Other Ingredients
2 Tablespoons Desi Ghee
½ Teaspoon Shahajeera/Caraway seeds
½ Teaspoon Whole Gree Cardamoms
3 Sticks Cinnamon
2 Cloves
½ Teaspoon Whole Black Peppercorns
1 Tablespoon Ginger Garlic Paste
½ Cup Fresh Cream
½ Teaspoon Garam Masala powder
½ Teaspoon Teaspoon White or Black Pepper powder
Chopped Coriander Leaves to garnish

Method

Rub the paya well with whole wheat flour, rubbing the flour on the skin to remove any hair. Then wash them well in clean in running water 3 - 4 times.
Add the paya to a pressure cooker along with turmeric powder, salt, ginger garlic paste, water, take one whistle on high flame , lower the flame and keep on 25 - 30 minutes or till the trotters turn 90% tender. Once cooked keep aside.

In another pan heat ghee sauté the onions, cashew nuts, almonds, pistachios peeled, green chilies till the onion are translucent, taking care not to brown them or else it will change the color of the stew. Once cooled grind this with the yogurt to a fine paste. Keep this aside. 

In same pan add 2 tablespoons ghee to it add all the whole spices like shahajeera, cardamom, cinnamon sticks, cloves and black peppercorns, sauté for a second. Add ginger garlic paste, sauté till raw smell disappears. Now add the ground paste and sauté till raw smell of nuts disappear. Add the cooked trotters and all the stock cpook for 3 -4 minutes. Then add a cup of water ( or according to the gravy consistency) and salt to taste. Cook till trotters turn tender. When trotters turn tender then open lid and add chopped coriander leaves, fresh cream, garam masala powder and pepper powder mix it wel and cook under low flame covered for 5 minutes, stirring in between.

Nawabi Mutton Paya Stew is ready to serve.

Enjoy it along with pulkas or paratha or rice.
Labels: Stew, Paya, Trotters, Mutton, Soup Swappers, Fresh Cream, Hyderabad, Keto, Low Carb, Healthy, Main course, Indian

For Soup Swappers our theme is Milk & Cream Soup/Stew

• Broccoli Cheese Soup in a Bread Bowl by A Day in the Life on the Farm
• Cream of Tomato Soup from Karen's Kitchen Stories
• Nawabi Mutton Paya Stew from Sneha's Recipe

Rose Cham Cham#Foodieextravaganza

Festival season is on and you will find varieties of Indian desserts, mithais or sweets confectioners in all textures, shapes, and color. All these colorful decadent treats are irresistible. I have already posted a Rasgulla recipe on blog check the recipe.

Today I'm posting a new flavor of Cham Cham which is a stuffed sandwich, has a Rose flavor and color. Cham Cham or chom chom is a Bengali delicacy. These pink cham chams are delicately laced with the flavor of cardamom and rose water.

What's the difference between a Rasgulla and a Cham Cham?

Rasgullas are round and fluffier they are not stuffed. While cham chams are oval/ rectangular in shape and are stuffed with a filling. The outer covering /raw materials are identical though, its all about how you make them. Traditionally most Bengali sweets the basic process of making are the same. The state of West Bengal in India is famous for its milk sweets like Rasgulla, Sandesh and other curdled milk mithais.

Serves 5 
Ingredients

For The Chena / Soft Paneer / Cottage Cheese
1 Liter Full Fat Milk
2 Tablespoons Lemon Juice or White Vinegar
For the Sugar Syrup
1 Cup Sugar
3 Cups Water
1 Teaspoon Corn Flour or All Purpose Flour
For The Filling
To Make The Homemade Instant Mawa / Khoya
½ Cup Full Fat Milk Powder
1 Tablespoon Milk
4 Teaspoons Condensed Milk
1 Tablespoon Desi Ghee
2 Drops Rose Essence
A Drop Red Food Color

Method
To Make The Chena/ Fresh Paneer

Boil whole milk in a heavy bottom pan, stirring continuously so that the milk does not stick at the bottom of the pan. Once it comes to a boil, switch off the flame let is rest for 2 - 3 minutes.
After two to three minutes. Add lemon juice gradually and keep stirring and let the milk curdle. Let it cool down and allow the milk to separate.
Place cheesecloth on a mesh strainer and strain the water. Rinse it under running water to remove the sourness of lemon juice and squeeze off the excess liquid. You can also hang it so that all the excess water drains off. Then take the chena in your hand and squeeze out remaining water slowly.
Let it sit until we make the sugar syrup.
To Make The Sugar Syrup

In a large pan mix sugar and water. Allow the sugar to dissolve and bring to a boil.

As the syrup is cooking let's work with the Chena.

Take the chena into a plate and add the corn flour, knead until smooth for 5-6 minutes. 

Make it lump free and smooth dough, the small piece of dough when roll should be crack free. So knead it really very well.

Divide this dough into 5 equal parts/balls 

Make rectangular shape / oval shape cham cham. You can also make any other shape you like. Roll this well first and then shape it rectangular.
To Cook The Cham Cham 
Once the sugar syrup boils and the sugar melts.

Gently slide in the prepared cham cham to it, cover and cook for 8 minutes on high flame.
After 8 minutes open the pan, flip each cham cham and cover and cook again for another 8 minutes on medium high flame. After 8 minutes, switch off the flame and let it rest with the lid on, cool it down completely. 

Let the cham cham remain in the sugar syrup for about an hour or more. They should cool down completely before you fill them.

To Make The Filling / To Make The Homemade Instant Mawa / Khoya

Check the recipe of the traditional method of making Mawa / Khoya on this blog.

Mix all the given ingredients well together. 

In a heavy pan add the prepared mixture and cook it for 2 -3 minutes on medium low flame. Keep stirring continuously till it thickens and start to form a ball.

It should be soft so do not cook it too long. Remove this into a plate and let is cool down. 

Add the rose essence, food color and mix well to get a uniform color. Our filling is ready now. Divide this into 5 equal parts, roll each into a rectangular shape smaller then the cham cham.

Remove the cham cham's on a wire mesh place it on a large plate to catch all the sugar syrup or else the counter top will become messy. Let all the syrup drain for about 5 minutes.

Take each cham cham and slit it halfway through lengthwise. Fill in the stuffing and decorate with sliver warq or nuts or glazed cherries. Rose Cham Cham are ready.  

Serve & Enjoy! Rose Cham Cham taste best when chilled. It can be stored in the refrigerator for 3-4 days.
My Notes

Use full-fat milk for this recipe
If you have ready store bought mava/khoya then grate - a100 to 150 grams of it this well just add 2 - 3 tablespoons of powdered sugar and mix well, taste for sweetness add more according to your taste, add essence and food color. 

Labels: Sweets & Desserts, Indian, Festival Sweets, Foodie Extravaganza Party, Paneer, Mawa, Homemade

For Foodie Extravaganza our theme this month is Simply Desserts!

Food Lust People Love: Clementine Pistachio Upside Down Cake 

Karen’s Kitchen Stories : Butterscotch Pots de Creme 

Sneha’s Recipe: Rose Cham Cham 

Magical Ingredients: Dried Fruits and Nuts Roll 

A Day in the Life on the Farm: Pumpkin Parfaits

Murukulu Janthikalu#SundayFunday

Murukulu also known as Janthikulu is a savory snack of the Andhra cuisine. This Murukku is a mixture of urad dal flour and rice flour. Its easy to make and a addictive snack. We love the crispness and the buttery taste of this snack.

An ideal festival savory snack, these are vegan & gluten free, prefect for kid's tiffin. They stay crisp and fresh in your pantry shelf for a month or more if stored in an airtight container.

1 Cup Measurement = 200 Ml
Ingredients
4 Cups Rice Flour
1 Cup Urad Dal flour
2 Tablespoons White Butter or any
1 Cup Warm Water or as required
1 Teaspoon Salt or to taste
1 Teaspoon Red Chilly powder - optional
1 Teaspoon Each White & Black Sesame seeds
Oil for deep frying

Method
Take a pan dry roast urad dal flour lightly for a few minutes. See that it does not change color or burn. Keep aside to cool.

In a bowl add flours, sesame seeds, salt, butter, mix well till it represents bread crumbs. 

Then add warm water little by little as need to make a soft dough.

Take the murukulu press ( a disk with three holes)
add the dough into it and press on top into hot oil a make a 

Or this one, make a round murukku. 

Fry till light golden brown on medium flame, then remove. Keep it on an absorbent paper to remove the excess oil. When cooled store in an airtight container. 

This is a snack that can be made any time for children to have in the evening or to take as tiffin. My daughter use to take this as her tiffin to school.  

My Notes 

Grind 1 kg rice and 1/4 kg lightly roasted urad dal. Grind it in the flour mill. Make these any time in a jiffy.

Use white butter (this is homemade butter, which is used to make desi ghee) , it give a nice taste and make the murukulu more crispy.

You can add ajwain or coarsely ground cumin seeds.

Labels: Indian, Savory Snacks, Festival Sweets, Deep Fried, Rice flour, Urad Dal flour, Andhra Pradesh, Chakli, Murukulu, Vegan, Gluten free, Sunday Funday

For Sunday Funday our theme is "Picnic Recipes"     

• Bacon Broccoli Mac from Amy's Cooking Adventures
• Cucumber Mozzarella Salad from Palatable Pastime
• Spicy Avocado Mango Bean Salad from Cook with Renu
• Mango Pico De Gallo from Mayuri’s Jikoni
• Cowboy Beans from A Day in the Life on the Farm
• Murukulu Janthikalu from Sneha’s Recipe
• Culinary Adventures with Camilla from Culinary Adventures with Camilla

Black Eyed Peas With Punjabi Vadi#SundayFunday

My friend got this Urad Dal Vadi from Punjab, so I thought of combining both and made a main course dish which is so quick and lip smacking. This is made in the pressure cooker.

Ingredients
1 large Urad Dal Vadi  - broken into small pieces
1 Cup Dried Black Eyed Peas/Chawli
½ Teaspoon Cumin Seeds
½ Teaspoon Turmeric powder
1 Teaspoon Red Chilly powder - or your spice leve
2 Teaspoon Coriander powder
1 Teaspoon Sea Salt or to taste
Oil as required
Grind To Paste
1 Medium Onion
1" Piece Ginger
3 Big Cloves Garlic
2 Large Tomatoes - pureed

Method
Wash and soak the black eyed peas for at least 2 -3 hours.

In a pressure cooker add a teaspoon heaped fry the vadi for a minute or two. Remove and keep aside.

In the same cooker add 2 tablespoons of oil, when heated add the cumin seeds and when it splutters, add the onion ginger garlic paste and sauté well till the onion starts to turn golden and oil seperates. Then add the puréed tomatoes along with all the dry spices, salt, turmeric, red chilly and coriander powder and fry well till oil surfaces. 

Now add the fried vadi and 

black eyed peas, sauté for a minute. 

Add water an inch above the level of the black eyed peas and give it a good mix Cover the cooker with a lid and one medium high flame take one whistle and reduce the flame to low. Reduce the flame to low and keep it for 5 minutes. After 5 minutes, increase to high and take one whistle. Switch off the flame and let the cool for 5 minutes. 

Open and check for the consistency of the gravy, add water accordingly. Garnish with fresh coriander leaves.

Serve hot with hot chapattis or steamed rice. The flavor of this dish was just too good.

Labels: Black Eyed Peas, Vadi, Main course, Curry, Vegan, Gluten free, Sunday Funday, Indian 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday 30 Minutes Or Less.     

• Beef and Bean Sloppy Joes from A Day in the Life on the Farm
• Beef Steak Tips with Mushrooms and Balsamic Gravy from Amy's Cooking Adventures
• Black Eyed Peas With Punjabi Vadi from Sneha’s Recipe
• Minestrone Soup from Mayuri’s Jikoni 
• Pasta Fagioli for Christmas from Our Good Life
• Quick and Cozy Turkey Stew  from Making Miracles

Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 

Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

Ingredients
700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 

½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves

Whole Spices

10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

Method

In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.

Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.

Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Labels: Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal

Soup Swappers: Comforting Stews 

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Low Carb Instant Pot Beef Stew from The Keto Grandma
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories