Sherryl's Good Food

Recipes with step-by-step pictures & instructions that encourage everyone to prepare great dishes for their loved ones.

Tag: southindian

Curry of Drumstick | Vegan | Delicious Sweet Aroma
Mangalorean food / South-Indian
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Curry of Drumsticks – Vegetarian

Drumsticks are not the easiest vegetable to find, and once you find it the next question is what do you do with it. They are long, rod shaped veggies that hang of drumstick trees called Moringa tree.

Drumstick on tree | Delicious Sweet Aroma Recipes

The flesh of these drumsticks impart a great flavor to the dish. They are commonly used in curries or sambar (veg-based stew) in South-India. The leaves of tender drumsticks are used for garnish as well.

Before you start preparing this recipe make sure you have all the ingredients for the vegetable curry paste. You can also prepare without the split pigeon peas like my other recipe here >> Curry with Green Bean.

Preparation time: 10 minutes

Cooking time: 40 minutes

 

Ingredients

Drumsticks – 2 or 3

Toor daal /Tuvar dhal / Split pigeon peas – 1/4 cup

Water

Salt

Vegetable curry paste: Anti-clockwise

Kashmiri red chilies – 3

Small Onion – 1, roughly chopped

Garlic cloves – 2

Grated coconut – 1 cup

Turmeric powder – 1/4 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds/Methi – 1/4 tsp

Cumin seeds/jeera – 1 tsp

 

ingredients veg curry_IMG_7283

 

 

 

Directions

How to peel/cut the drumsticks?

+ Cut the drumsticks into sections of  2 inch length

+ Scrape some portions of the skin with a small knife but remember not to remove all skin. Some prefer not peeling them as it gets a bit messy if overcooked.

+Rinse in water. Now its ready to cook.

 

1. Add the toor daal in a slow cooker or pressure cooker with 1 cup of water and 1/4 tsp salt. If your using a pressure cooker take 2 whistles and turn off heat.

toor daal or tuvar dhal for veg curry | Vegan recipe

Meantime prepare the vegetable curry paste. Note that the more grated coconut you add the more masala paste you get to make a thicker gravy.

Veg Masala Curry Paste | Delicious Sweet Aroma

2. You can either use the same vessel or transfer the contents of the cooker into a medium container along with its liquid. To this, add the prepared curry paste  with salt and 1. 5 cups of water depending on you required consistency of thickness. Bring it to a boil.

Check for salt. Add the drumsticks

Curry Recipe | Drumstick | Delicious Sweet Aroma, Vegan

3. Cook for 15 minutes on medium-high. One of the simplest and easiest curry one can prepare.

Curry of drumstick_IMG_7598

 

 

Storage tips:

Additional paste can be stored in a sealed container in the freezer. Stick a label to identify and its ready for next time.

 

Enjoy! Thanks for stopping by Delicious Sweet Aroma.

 

Stay Healthy!

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June 19, 2017
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Easy Cheese Pasta with Chicken Ghee Roast
Meat & Poultry
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Easy Cheese Pasta with Chicken Ghee Roast

Sometimes you get lazy and want to just relax. Times when you want to minimize kitchen time but still have a delicious dinner.

I loved this easy recipe of melted cheese mixed with pasta served with chicken ghee roast. Chicken Ghee Roast is a mouthwatering, spicy and highly aromatic recipe famous in South-Indian cuisine. I got a pack of chicken ghee roast powder when I visited India and it comes in handy when my taste buds feel the desperation of eating something fried.

It is a delicious dinner for two. A quick, easy recipe when you want something spicy to go with pasta. It’s a huge hit with my husband especially for a first try, win-win!

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients

Spiral pasta – 1 cup (180 g), can use other variety of pasta

Butter – 3 tbsp

Cheddar cheese slices – 3 or more depending on the how cheesy you want

Mustard Sauce – 1 tsp

Dried herbs – 1 tsp

Tomato ketchup as required for pasta (optional based on taste)

Chicken Thighs – 2 large, cut into small pieces

Ghee – 3 tbsp

For Chicken Marinade:

+ Combine the following:

Yogurt – 2 tbsp

Salt – 1 tsp

Turmeric – 1/2 tsp

Ginger-Garlic paste – 2 tsp

 

+ Marinate the chicken pieces with the marinade. Place it in a zip-lock plastic bag for 4 hours or overnight.

marinated chicken with ginger-garlic paste, turmeric, salt and yogurt

 

For the Chicken Ghee roast paste (skip this step if you have a Ghee roast powder and follow the instructions on the pack)

+ Combine the following:

Chili powder/red chili paste – 2 tbsp (based on the spice level)

Cumin powder/jeera – 1 tsp

Garlic powder/paste – 1 tbsp

Natural spices / Mixed spices – 1 tsp

Salt -1/2 tsp

ghee roast marinade of chili powder, Cumin, Garlic, Natural spices and salt

 

Directions

Pasta

1. Fill a container with 3 cups of water, 1 tsp salt and 1 tbsp olive oil, get water to boil. Add pasta (In the meantime prepare for Ghee roast). Cook [pasta until done. Using a strainer, drain the pasta. Set it aside in a plate.

To check if it is done, taste and see for non-sticky soft texture.

Spiral Pasta in boiling water with salt and olive oil

 

2. Heat 3 tbsp butter in the same container on low heat. Add the pieces of cheese, mustard sauce and herbs. Mix until the cheese melts.

melted butter in cheddar cheese

mustard sauce

Melted Cheddar cheese, butter, mustard sauce and herbs

 

3. Toss in the pasta and mix well (prepare this one low heat without burning).

 

Chicken Ghee Roast

 

1. Heat a frying pan with 2 tbsp of ghee. Add the paste of ghee roast. Fry for a 2-3 minutes until the spices blend well.

Ghee

Chicken ghee roast marinade

Paste for ghee roast

 

2. Add chicken pieces. Fry one one side for a minute or two. Flip the side and coat the other sides with the spices.

chicken pieces for ghee roast

chicken ghee roast on frying pan

3. Cover and cook on medium heat for 10 minutes.

Remove the lid and flip the sides every few minutes without the lid until the sides are nicely coated with the spices for 5-7 more minutes.

Cheese pasta with fiery chicken ghee roast is  ready. If you want your pasta fiery hot mix the ghee roast spice paste.

Easy Cheese Pasta with Chicken Ghee Roast

 

 

 

Stay Healthy!

 

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October 21, 2016
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Jacfruit Fritters, Garyo, Ponsa garjo
Snacks
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Jackfruit Fritters (Mangalorean Cuisine)

Jackfruit  is an exotic produce popularly found in South India. If you haven’t heard of this fruit before, you sure must be wondering what in the world is that and how does it look like?  Unfortunately, I do not have a picture of the whole jackfruit to share but will surely post it here when I do. It is extremely delicious, sweet and chewy. I have known of 2 varieties: One variety has a harder flesh with crunchiness. The other variety is very soft, stringy, juicy and slips easily through your fingers as you hold them. One can just swallow without biting.

I grew up in my native with these 2 varieties of Jackfruit trees in my granny’s yard. We rarely ate the softer jackfruits during those days. We used to just sit down for lunch with a big jackfruit and eat it until we became full.  My granny and mom are experts in cutting open a Jackfruit and it is a laborious one as it gets very messy because of its sticky white fluid that oozes from its core. To cut it,  a traditional Mangalorean Implement  called ”Adalo” in Konkani, which is a small stool that is attached to a sickle at one narrow end, is commonly used to cut big fruits or vegetables that would be usually hard to cut with a hand held knife.

I prepared Jackfruit Fritters (also called as Ponsache Gariyo in Konkani) from rice grains, a traditional way my mom used to make during the season of jackfruits. Also, make sure to check out my previous post on Banana fritters in case you haven’t which can be prepared using flour. Jackfruit fritters are brown and crispy on the outside. The inside is yellow and soft, full of fruity sweet flavor. You can double the ingredients for more fritters.

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 15 – 20

Ingredients

Raw rice/white small grain + dosa/idli rice or Surai – 1/4 cup (mixed together in equal proportion)

Jackfruit – 280 g / 10 bulbs

Cardamom pod – 1, seeds to be used

Grated Coconut – 2 tbsp

Jaggery cubes – 50g, powdered (for sweetness as required)

Pinch of Salt

Vegetable oil for deep frying

Directions

1. Soak the raw rice and dosa rice mixed together covered in water for 2 hours.

Raw rice, ponni rice

Raw rice

idli rice, surai

Idli rice or Surai

2.Remove the seeds from the jackfruit bulbs.

jackfruit

Place the jaggery cubes in a zip lock bag and pound them to fine powder.

jaggery cubes

jaggery mash

3. Combine the rice, jackfruit, cardamom seeds and puree in a blender until smooth.

Jacfruit

Jacfruit batter

4. Transfer the puree to a mixing bowl. Add coconut, jaggery, salt and mix until well combined.

coconut

palm sugar, jaggery

2. Heat oil in wok on medium heat. To test if the oil is hot enough, drop a pinch of batter. If it bubbles around then its hot enough.

oil

Now, drop in a tablespoon of batter. Cook several at a time, but do not overcrowd the wok or the temperature of the oil will be lowered. Flip the them after it turns slightly brown until it turns golden brown let it cook. Lower the heat and drain on kitchen paper.

Serve warm

Jacfruit Fritters

Jacfruit Fritters

Stay Healthy!

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October 6, 2016
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