Ethakka Pineapple Pachadi

My friend, Zareena called me up yesterday to ask if we would like to join her for the Onam sadhya , at ISC. Eagerly accepted the invitation, no way was I going to  miss a sadhya.. And at the back of my mind, I wanted to let the kids see and feel the festive atmosphere. Festive is the worda really nice sadhya with Onam songs in the background and most of the people wearing traditional Kerala dress…. took me back to the days in Kerala… Onam with pookkalam and sadhya, especially paaysam… Though my eldest son wasn’t quite thrilled to eat from a banana leaf , the younger one was quite happy and even enjoyed the vanchippattu  ..  Thanks Zareena, for the invitation.

[A modest Sadya that I made for Onam… As it was a last minute decision the number of curries was less, nevertheless managed to make Parippu Paayasam..]

My favourite among the sadhya dishes – Madhura Curry/ Ethakka Pineapple Pachadi – a tasty combo of fruits in ground coconut. Though the name mentions only ethakka and pineapple, this one has mango and grapes added which adds a really nice flavour. I think the curry should be called Fruit Salad Curry, (courtesy my sister in law) . What do you say?

Here’s the recipe

Ingredients

  • Banana (frying variety) , cubed – 1 cup
  • Pineapple , cubed – 1 cup
  • Mango , cubed – 1 cup
  • Black grapes – 5
  • Turmeric powder- 1 tsp
  • Chilly powder – 1 tsp
  • Sugar – 1 1/2 tbsp
  • Coconut, scraped – 6 tbsp

For tempering

  • Coconut oil – 3 tsp
  • Mustard seeds- 1 tsp
  • Red chillies – 4-5
  • Curry leaves – a few

Method

  1. Keep the grapes in hot water . After 10 minutes remove  from hot water and keep them aside.
  2. Mix the banana, pineapple and mango pieces with the chilli and turmeric  powders. Cook the pieces adding about 1/2 cup of water and salt.
  3. When the pieces are cooked well and all water is absorbed, add the sugar and mix well.
  4. Grind the coconut into a smooth paste and add to the fruits mixture.
  5. Add the grapes.
  6. Heat a pan for tempering. Add oil . When oil gets heated , add the mustard seeds. When it starts to splutter , add curry leaves and red chilies.
  7. Pour the oil over the curry.


Sending this the events- Food Palette Series- rainbow colours , Life is Green , Kerala Kitchen hosted by Easycooking, and Anyone Can Cook events

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Pepper Chicken


I haven’t posted much Chicken dishes in the blog. The main reason – hubby not being too fond of chicken and the kids like fried chicken rather than curry. So I prefer to make chicken dishes when we have guests (I don’t want to finish off the whole curry by myself 🙂 ).. To my friends who wanted me to post chicken dishes, this one is for you..

I got this delicious Pepper Chicken recipe from my SIL Zareena, who got it from her mother..  Zareena’s mother is an expert cook and me and my sister always gorge on her delicious food whenever we pay a visit 🙂

The preparation is pretty simple . You can adjust the amount of pepper powder and green chilly depending on how spicy you want the dish to be …

Ingredients


For marination

  • Pepper powder – 1tbsp
  • Turmeric powder – ½ tsp
  • Lemon juice – 1
  • Salt – 1 tsp

For the gravy

  • Chicken – 1kg
  • Onions cubed – 7
  • Ginger chopped – 1tbsp
  • Garlic chopped – 1tbsp
  • Green chilli chopped – 3-4
  • Garam Masala – 1tsp
  • Pepper powder – 3tsp
  • Soya Sauce – 2tbsp
  • Tomato chopped – 4
  • Cornflour – 3tsp
  • Water – 1cup

Method

  1. Marinate the chicken pieces in pepper powder, turmeric powder ,  lemon juice  and salt for half an hour . Fry them (should not be too crisp)
  2. In a non stick pan sauté onions ,garlic, ginger and green chillies .
  3. Saute the tomatoes till they are  mashed well.
  4. Toss in the chicken and mix it well.
  5. Add the garam masala,  pepper powder and soya sauce .
  6. Cook on a  closed lid  for 20 – 25 minutes. (stirring in between)
  7. Add cornflour diluted in 1 cup water.
  8. Garnish with spring onion and coriander leaves.

Note: You can use tomato sauce instead of tomatoes. Add the tomato sauce along with the soya sauce.

Paneer Tawa Masala – Tried and Tested Event

For this month’s  Lakshmi’s Tried and Tested Event hosted by Priya the selected blog is Aipi’s US Masala . I came across the event and landed on Aipi’s beautiful blog..  loved the header, the snaps , the awesome recipes… As I had been posting more desserts of late , thought of trying one of the Curries from her blog… Paneer is a favourite in my family , but I always prepare the less spicy versions  keeping the kids in mind. This time thought of breaking the normal pattern and try the Paneer Tawa Masala…  wow.. never thought Pav Bhaji Masala and Paneer could blend so well.. loved the combo and am sure going to make it more often..




Ingredients
 

  • Paneer cubed – 2 cups
  • Oil – 1tbsp
  • Cumin Seeds  – ½ tsp
  • Onion  chopped – 1
  • Ginger Garlic Paste – 1 tsp
  • Tomato Puree or crushed tomatoes – ¾ cup
  • Pav Bhaji Masala – 2 tsp
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Garam Masala – ¼ tsp
  • Amchur Powder or lemon juice – ½ tsp
  • Asafoetida – a pinch
  • Red and green bell peppers , cubed – 1 each

Method

  1. Heat oil in a non stick pan. Add in the cumin seeds and asafetida. Let it splutter.
  2. Add in the onion, turmeric and salt. Cook for 3-4 minutes. Add in the tomato puree and ginger garlic paste. Cook for 1-2 minutes while stirring.
  3. Add in the chilli powder, pavbhaji masala and mix. Cook till oil starts to separate from the mixture. Add the garam masala  and amchur powder.
  4. Stir in the bell peppers and sauté for 2-3  minutes. Add the paneer. Add 1-2 tbsp water if required. Add in the cilantro mix and take off the heat.

Sending this as entry to Tried and Tasted Event hosted by Priya