Foxtail Millet Muffins | Thinai Muffins(Step by Step Pics)

Foxtail millet has all the good qualities of millets in general. These are also rich in Vit B12 which is essential for a healthy heart and nervous system. This is also a good source of calcium and protects bone health. It also regulates blood sugar, helps maintain a healthy weight. It also improves immunity as its packed with vitamins and minerals. However people diagnosed with hypothyroidism should not use foxtail millet frequently as it has goitrogen compounds. But these theories are not fully understood though and so there aren't much evidence to prove too. Millet flour is a simple recipe to make flour of any millet that you use. Soak the grain for 6 hours, drain and spread on a towel. Powder the flour in a blender, roast and store. I have already shared the recipe of making foxtail millet flour here in this link.I have been doing this for quite sometime, tried making puttu, dosas, pancakes and muffins.

Anyways coming back to today's recipe- Foxtail millet Muffins. These muffins are made with eggs but Idid try making them eggless too. Will share that recipe sometime soon. I have already shared the recipe of preparing almond meal  too. I have also shared a simple muffin recipe with almond meal- Banana Almond Meal Muffins. Please check out the payasam made with thinai(foxtail) too- Foxtail Millet Payasam. These muffins are perfect for breakfast or for a filling after school snack for kids. They are soft, crumbly and delicious. I have used granulated brown sugar here in this recipe but you can modify using grated jaggery or granulated white sugar. If you wish to make the muffin more delicious, add butter instead of oil in the same measures. Almond meal along with foxtail millet flour gave a healthy muffin touch, do give this a try and lemme know the outcome too.

Preparation time ~ 10 mins

Baking time ~ 15 mins

Serves ~ 10

Author ~ Julie

Ingredients

foxtail millet flour/ thinai flour 1 cup

almond meal 1/2 cup

baking powder 1 tsp 

salt 1/4 tsp

eggs 2

*powdered sugar 3/4 cup

vanilla essence 1 tsp

oil 1/4 cup

milk 2 tbsp

chocolate chips 2tbsp

Method

• Sift the flours (foxtail millet flour and almond meal)with baking powder and salt twice, keep aside.
• Pre heat (mode using both top and bottom rods) oven to 350 degrees F and line a 12 muffin tray with liners or smear oil and dust with flour. Keep ready.
• Beat the eggs using powdered sugar until creamy and light. To this add the oil and vanilla essence.

• Then add the sifted flour mix in batches, mix well. Add 1 or 2 tbsp milk as needed to get the consistency of cake batter. Add chocolate chips and finally give a quick mix.

• Scoop out the mix in muffin cups or liners until 3/4 cup filled. I got 10 muffins with this mix.Tap the pan on counter top and place in oven and bake for 15 mins (I gave 7 minutes on bottom rod alone and gave both rods for the remaining time).
• Cool on wire rack and enjoy with a cup of tea.

                                       

NOTES

* I used light brown sugar and powdered. you can use powdered jaggery or granulated sugar.

* You can increase the sugar to 1 cup of powdered. Use 3/4 cup granulated sugar and powdered.

* I powdered half cup sugar to get 3/4 powdered sugar.

* I have roasted the almonds and powdered to get almond meal, I have already shared the recipe of preparing almond meal .

Please don't forget to check out these delicious Ragi Chocolate Cupcakes.

Take a peek inside in the below pic :)

                                 

How to make millet flour at home? | Foxtail(Thinai) Millet Flour (Step by Step Pics)

Millets are small round ancient whole grain which were widely used by our grandparents. They are also used for bird feeds, live stock till date. Millets have gain importance these days due to its gluten-free nature and many people have stopped gluten, started on this healthy diet recipes. I have started using millet for the last 3–4 years. Before that, I was also a naive in millet recipes. These days I have tried making the traditional breakfast recipes like appam, puttu, idli with millet flours, and they have tasted good like the traditional ones too. My family too has accepted the millet recipes happily as there are no obvious taste changes. Millets are packed with protein, antioxidants and nutrients. They can be used to cook just like rice and use in place of rice too. They are a rich source of folate, potassium, calcium and other minerals. They are also rich in fibre, reduces the blood sugar spikes, lowers cholesterol. The downside of millets is that it has antinutrient like polyphenol and phytic acid, which may interfere with the absorption of minerals in our body. However, these antinutrients content can be lowered by soaking the millets overnight and then using or a person on balanced diet may not have much effect by antinutrients.Sprouting also reduces antinutrient content.

Foxtail millet has all the above said good qualities of millets in general. Apart from that these are also rich in Vit B12 which is essential for a healthy heart and nervous system. This is also a good source of calcium and protects bone health. It also regulates blood sugar, helps maintain a healthy weight. It also improves immunity as it's packed with vitamins and minerals. However, people diagnosed with hypothyroidism should not use foxtail millet frequently as it has goitrogen compounds. But these theories are not fully understood though and so there aren't much evidence to prove too.Anyway, coming back to today's recipe-Foxtail millet flour. This is a simple recipe to make flour of any millet that you use the same method. Soak the grain for 6 hours, drain and spread on a towel. Powder the flour in a blender, roast and store. I have been doing this for quite some time, tried making puttu, dosas, pancakes and muffins. Came out excellent, do give this a try if you would like to use homemade millet flours.

Why soaking millets is important for making flour or for using in any of the recipes like upma, or like cooked millets?

Millets has antinutrient like polyphenol and phytic acid, which may interfere with the absorption of minerals in our body.These antinutrients content can be lowered by soaking the millets overnight and then using, or a person on balanced diet may not have much effect by antinutrients.Soaking millets helps to avoid the gastric issues if any. Also helps to get rid of the anti nutrients. Sprouting also reduces antinutrient content.  

Check out the panjipullu(koovaragu) / Finger millet Puttu podi from scratch.

Watch the YouTube link- (PROSO MILLET FLOUR)

Preparation time ~ 10 mins

Cooking time ~ 10 mins

Serves ~ 3/4 cup

Author ~ Julie

Ingredients

foxtail millet whole 1 cup

Method

• Wash and soak the foxtail millet for 5–6 hours. Drain water completely and spread the millet on a clean kitchen towel or paper towels. Leave for 15- 30 mins.
• Add this to the blender jar and powder until smooth. Transfer this to a fine powder sieve and sieve the mixture.
• Repeat adding the residue to the blender jar and blend again until smooth.

• Heat a heavy bottomed pan and add the smooth powder to the pan. Sauté the powder until it's nicely fried and dry. It may take about 4–5 minutes on low medium flame.
• Transfer the fried powder to a plate and spread evenly, leave to cool completely. Store in airtight containers before use.

NOTES

* I have used the huskless variety of foxtail in this recipe, but if you have the one with husk, remember to remove husk before making flour. The method is described here in this recipe.

* Remember to fry the powder very dry, else it may turn bad or get fungus. 

* I generally haven't stored millet flour more than two weeks, as I make small batches and use. So if you are preparing large batches, remember to fry the powdered mix properly and store in airtight containers in the refrigerator.

* You can powder all other millets too in the same way. I have used proso millet in the video link.

* Soaking the millets can be avoided if you don't have stomach upset issues with millets. Soaking helps to avoid the gastric issues if any. Also helps to get rid of the antinutrients.

Vazhuthananga Masala | Brinjal Stir Fry with a Special Spice Mix ~ Step by Step Pics

Vazhuthananga was never my piece of cake and I think mentioned it in my previous posts about my dislike towards this nutrient rich veggie as a kid. The only veggie that I disliked was these purple cuties. Gone are the days and tastes but as I reached college and hostel life, I started having this veggie in the form of bajji and as brinjal potato masala side for chapathis. Slowly did I develop a liking this veggie as thee were times when their were no choices left in mess food and so had to have. But am happy that I started having atleast then as my H is a die hard fan of this veggie. 

After marriage, I did start trying out different recipes with this veggie. Some were instant hit, some were flops and few made to the blog space too(list below). However this special brinjal masala is a tried and tested version of my experiments. Our maid once made this brinjal masala by adding raw mangoes at home, she being a native of Koorg had a few classic recipes and we were hooked by the tangy flavors added with mashed brinjal. Later I tried recreating the masala at home and then added coarsely powdered roasted coconut which balanced the tangy flavors and added a nutty flavor. Then I again modified this masala with dry mango pieces which worked more better than raw pieces though you can use raw mango slices too. This masala is good to be served with rice and chapathis. Do give this a try and enjoy.

You may also like-

* Vazhuthananga Potato Masala

* Vazhuthananga Mezhukuparetti

* Vazhuthananga Bajji

* Vazhuthananga Curry (Tamil Style)

* Nithya Vazhuthananga Mezhukuparetti

Preparation time~ 10 minutes

Cooking time ~ 15 minutes

Serves ~ 4

Author ~ Julie

Ingredients

brinjal 300 gms

turmeric powder 1/2 tsp

salt to taste

onion 1 sliced

garlic cloves 3-4

curry leaves a sprig

oil 2tbsp

for spice mix

coconut grated 3tbsp

chilli powder 1 tsp

dry mango pieces 5-6

Method

• Wash the brinjal and cut the pieces as shown in the pic. Slice and add this in a bowl of water to prevent discoloration. Cut the onion, garlic and keep the cury leaves ready.

                                       

                                 

• In the meantime, roast the grated coconut until brown by stirring frequently. Add in the chilli powder on low flame(I used kashmiri chilli powder). Then switch off flame and add the dry mango pieces. Wait till the roasted spices cools down and then grind to a coarse powder without adding any water.

• Heat oil in a heavy bottomed pan and add the sliced onion, garlic and curry leaves. Wait till onions are slightly translucent. Remove the brinjal pieces from water and add to the pan. To this add turmeric powder and salt. Cook covered for two mins.

• Add the coarsely powdered spice mix and mix well. Cook covered for 5 mins by stirring in between till the brinjal pieces cooks well and mashes with the masala. Adjust salt and mix well.
• On high flame, dry up any moisture left in the masala and switch off flame. 

 NOTES

* You can add fresh sliced mango pieces too, in that case add along with brinjal pieces. it gets cooked along with brinjal pieces.

* Adding roasted coconut adds a special flavor to the masala.

Vegetable Hakka Noodles ~ Step by Step Pics

Vegetable hakka noodles is a famous recipe that is served in most Indian resturants and street side food stalls that serve Indo Chinese food. Veg Hakka noodles is quite easy to put together and can be in very less time. During my stay in Dehradun (you find street stalls at every nook and corner here) and that's the time when we friends bought hakka noodles for our tea time or light dinner. Momos was another frequently bought another item then. We loved buying the piping hot hakka noodles made instantly and served with soy suace, chilli vinegar sauce. 

I do try this hakka noodles once in a while at home too and kids love this quick filling meal. If you chop the veggies ahead, cooked noodles and keep ready, then its easy to assemble the noodles.Mix up the sauces with it and there it is ready to be served quick. This is my style of hakka noddles, do give this a try if you love such quick recipes.

Preparation time ~ 15 mins

Cooking time ~ 15 minutes

Serves ~ 3-4

Author ~ Julie

Ingredients

hakka  noodles 200 g

capsicum thinly sliced 1/2 of 1 medium sized

carrot thinly sliced -1

cabbage shredded 1/2 cup

onion 1 small sliced

garlic colves 3-4 chopped fine

salt to taste

oil 2tbsp + 2tsp

soy sauce 2tsp

pepper powder  1/2 tsp

Method

• Boil water with salt, add 1tsp of oil and when water comes to a boil, add the noodles. Boil the noodles in water for 5 mins or as per your package instructions. Cool until the noodles turn soft and then drain the water completely. rinse under cold water and then add a tsp of oil, mix well and set aside.

• In the meantime, cut the vegetables and keep aside. In a heavy bottomed pan, add 2 tbsp of any neutral oil( avoid using flavored oil like coconut or mustard as it leaves the flavor).

• To this add chopped garlic, saute until its lightly crisp. Then add sliced onion, saute until translucent. To this add shredded cabbage followed by carrot, capsicum and then saute for two mins on high flame. Its better to retain the crunch of the vegetables and just saute until the raw smell disappears.
                         



• To this add the cooked noodles and add the sauce and pepper powder as listed above. Mix well with two slotted spoon (do all this on high flame and be quick to mix). 
• Transfer to a plate and serve with ketch up or soy sauce.

NOTES

* You can even add the tomato sauce/ ketchup while mixing the noodles too but we prefer to add while eating.

* You can add 1tsp of chilly sauce instead of pepper powder too.

                                                    

Strawberry Hand Pies ( Valentine's Special) ~Step by Step Pics

Do we really need a day to tell someone that we love them?? I don't think so.. my personal opinion may vary with yours, What do you think of this day? I feel we can express love, affection and friendship any time of the day, month or year. Should we be waiting for a particular day of the year to express our love for sending messages to partners, family and friends. Am not just saying about valentine's day, it may be a 'friendship day' as well. Now adays, all these special days have become marketing strategies to wrap around people to buy apparel, foods that symbolize that particular day. For valentine's day, everything that I see for the last couple of days in social media / e commerce sites or newspapers is RED in colour; may that be a dress or food or crafts or in a heart shape. Now you may feel to ask me the same q too- why did I post a heart shaped pie if I don't favor this day? Answer is quite simple here, I also got carried away with the marketing :D

Anyways, I just thought to jot down my point just incase if you think I valued Valentine's day so much. For me its just like another beautiful day but didn't want to disappoint my readers and friends who wait eagerly to see a Valentine recipe here. However, I didn't wish to use the bright red chemical food color as there has been quite a lot of controversy on the usage of that red food colour. Not going in deep about this topic as its a BIG topic on its own. Coming back to today's recipe- I had some fresh strawberries and was looking out ideas to finish them off as kids were reluctant to have just like that. Then I saw some strawberry hand pies which were perfect bite size pieces and I was sure kids will love them. These hand pies are quite simple to make may that be the filling or the cover. I baked both semicircle and heart shaped hand pie.The heart shape of the pie was my idea to cut using a cookie cutter and cover it with another heart shape pie dough. I must say they were really cute once baked. The round shapes can be folded in semi circles and can be baked which was much easier than the heart shapes. The outer cover of the pie is crunchy like puff pastry sheets and the sprinkled granulated sugar on top adds to the crunch. The filling is juicy, sweet and colorful. Kids were mad over these cute pies. Do give this a try if you loved it. I have also posted a few Valentine's day recipes like listed below, check them out if interested too-

White Chocolate Apple Pie

Red Velvet Cake

Mini Cheesecake

Chocolate Covered Almond Stuffed Dates

Preparation time ~ 15 mins

Baking time ~ 30-35 mins

Serves ~ 12 hand pies

Author ~ Julie

Ingredients

all purpose flour( maida) 1.5 cups

granulated sugar 2 tbsp

salt 1/2 tsp

unsalted butter cold 4 tbsp or 60 gms

cold milk 5-6 tbsp

for filling

fresh strawberries 1.5 cups

granulated sugar 2 tbsp

corn starch / flour 2 tsp

Method

• Wash and cut the strawberries in small pieces. Boil the chopped strawberries with corn starch, sugar and 1/4 cup water for 2 minutes, when thickens switch off and cool, it may take 3 mins.

• In a mixing bowl mix all purpose flour(maida) with salt and sugar. Rub in cubed butter and mix well.
• Then add cold milk a tbsp each and form a tight dough. I made the dough using up to 6 tbsp milk. You can check the dough if it’s comes together. No need to knead the dough any further. Shape the dough in two rectangles and refrigerate.

• Refrigerate for 30-45 mins. Then remove and dust lightly. Pre-heat oven to 350 degrees F and line a tray with parchment paper, keep ready.
•  Roll out in a rectangle shape then cut heart  shapes or round shapes. Place filling in the center. Dab the edges with water to stick with another heart. shape. If you are making round shapes and add a tsp of filling and fold the round in semicircles. Make vents on top of the hand pie otherwise the filling may seep out during baking.  Brush the top with melted butter and sprinkle with granulated sugar.

• Bake in preheated oven to 350 then bake for 28-33 mins. Mine was done in 30 mins. Cool on wire rack and enjoy.

NOTES

* You can use a beaten egg to the top of hand pie to add more color instead of butter.

* The recipe is adapted from King Arthur's website but I have modified slightly to suit our tastes.

* You can use any other berries other than strawberry for the filling.

Falooda is a Mughalai originated Indian version of an ice cream dessert made with various layers consisting of milk, jelly, noodles, sabja seeds and ice cream. I love falooda because we get to taste a different layer of bites in this refreshing summer drink. There can be n number of variations of this dessert, as many there are ice cream flavours. So, there are no hard and fast rules to make a good falooda. You can always play up with different flavoured jellies, corn flakes, choco chips and many more to add on and make your own version of falooda. 

This is a strawberry falooda that I made using fresh strawberries. I first made the strawberry crush and then prepared the strawberry milk with it. I have used the thin vermicelli that you make kunafa. But if you get hold of falooda sev then use that. Strawberry jelly, Strawberry ice cream is added on top of the fresh strawberry milk shake. If you are interested to try making strawberry ice cream at home, then here is the link. Do give this a try and enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~  4 glass

Ingredients

to make strawberry milk shake 

strawberry crush 5 tbsp

milk 2 cups

granulated sugar 1 tbsp

to make strawberry jelly

strawberry jelly powder 1 pkt

hot water 2 cups

to cook noodles/ falooda sev

falooda sev/ noodles 1/4 cup

water 1 cup

Assembling

strawberry milk shake 2 1/4 cups

cooked sev 1/2 cup

sabja seeds 2 tbsp (water 1 cup)

strawberry crush 3 tbsp

strawberry ice cream, 4 scoops

Method

• Boil the water to make strawberry jelly. Add the water to the jelly powder, mix to dissolve. Then, cool down the solution and refrigerate for 2 hours to set.
• Boil water to make the noodles. Then, add the noodles(I have used thin noodles) and cook till soft(thin noodles took about a minute). Drain the water and keep ready.
• Soak the sabja seeds in a glass of water. Leave undisturbed for 30 minutes until swells up nicely.
• In the meantime, add the strawberry crush, add chilled milk(2 cups) and sugar in a blender jar. Blend to a smooth mix. Refrigerate until use.
• Take a glass and add a layer of strawberry crush on the inner walls of the glass. In this add the chopped jelly. To this then add a tbsp of sabja seeds and then add a tbsp of cooked noodles. Then again, add a layer of strawberry jelly. Pour the milk until almost full and add a scoop of strawberry ice cream to finish. Serve immediately !!

NOTES

* You can always alter the quantity of jelly, sabja, cooked noodles in each glass. Add a layer of crunchy corn flakes too for a additional crunch.

More strawberry recipes-

• Strawberry Crepes
• Strawberry Shake
• Strawberry Cupcakes
• Strawberry Ice cream(eggless)
• Strawberry Oats smoothies 
• Mango Strawberry Smoothie
• Strawberry Salsa
• Strawberry Popsicle
• Strawberry Milk Shake
• Mixed Fruit Salad
• Trifle Pudding 
• Easy Strawberry Pudding
• Vanilla pannacotta with strawberry topping
• Strawberry Shrikhand
• Cantaloupe- Strawberry Popsicle
• Strawberry bell Pepper Sandwich

Edichakka Thoran | Raw Tender Jackfruit Stir Fry(Step by Step Pics)

Jackfruit is here in season in many places of Kerala. But back at our home we have only started to get raw tender jackfruit. So we still have to wait another two months to get a mature one. This is the best time to prepare the tender jackfruit stir fry. Except the green thorny flesh or outer skin, every thing else in this jackfruit is edible and is used. This is a mildly spiced healthy filling stir fry that you can have just like that with tea too. I love this stir fry with a cup of tea. Though this dish is usually served as a side dish with rice.

The outer skin of jackfruit is peeled and the oozing sap is cleaned using a coconut fiber or using a paper towel. The tender jackfruit pieces are then cubed and cooked in a pressure cooker or in an earthen pot. Then the pieces are crushed using a mortar and pestle or on a ammikallu(grinding stone). Its better to avoid adding this to a mixer jar as it gets badly crushed and you will not get the correct texture of the stir fry ruining the whole tastes. This is then mixed with spices and coarsely crushed grated coconut. It is quite healthy where you get the full benefits of jackfruit as mostly all parts of the fruit are used. Do give this a try if you get hold of some fresh tender jackfruit.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 10 servings

Author ~ Julie

Ingredients

idichakka (tender jackfruit) 1

turmeric powder 3/4 tsp

salt to taste

for coarsely grind

grated coconut 1.5 cups

cumin seeds 1 tsp

shallots 4-5

garlic cloves 3

green chillies or bird eye chillies(kanthari) 3-4

to temper

coconut oil 2 tbsp

mustard seeds 1/2 tsp

red dry chillies 2 broken

curry leaves a sprig

Method

• Spread a newspaper and peel the jackfruit skin using a sharp knife. Then using a coconut fiber clean up the sap(you can use paper towel too but coconut fiber cleans better). Open up the jackfruit and cut in cubed pieces. Add the cubes to a pressure cooker, add turmeric powder(1/2 tsp) and salt. Also add 3/4 cup water. 

                                                 

• Close the lid of the pressure cooker and cook for one whistle. Switch off and wait till the pressure is released. Then wait to cool lightly so that you can handle the pieces. Add 3-4 pieces to a ammikallu(grinding stone) or mortar and pestle. Crush the pieces gently to separate the jackfruit fibers but keeping in mind not to make a chammathi or chutney like(1or 2 hit is good enough to crush). Add thecrushed pieces to another bowl.

• In the meantime, coarsely grind grated coconut,cumin seeds, garlic cloves and green chillies in a blender jar.
• Heat a pan and add a tsp of oil. To this add 1/4 tsp turmeric powder and the coarsely ground coconut mix and saute till the raw smell disappears on low flame.

                                                              

                  

• To this add the crushed tender jackfruit, give a quick mix. Cook covered on low heat for two minutes till steam seeps in and the jackfruit gets the crushed spices aroma in it. Switch off flame.

• Heat another pan and add oil. To this, add mustard seeds, when splutters add in the boiled rice. When the rice puffs up and browns, then add the red dry chillies and curry leaves. Switch off and pour this over the stir fry just before serving else the puffed rice loses its crunch and softens up when mixed with thoran(stir fry).
               

NOTES

* You can even add urad dal in place of boiled rice while tempering.

* The correct idichakka is when the bulbs are still forming, the seeds are soft like in pic above.

RELATED POSTS

* Mathan Ela Thoran(Pumpkin Leaves)

* Agastya Poo Thoran

* Broccoli Stir Fry

* Bitter Guard Stir Fry(Pavakka Thoran)

* Vendakka Thoran

* Pappadam Thoran

For more Kerala style stir fry recipes, check out this link here.

Kerala Style Mutton- Potato(Kizhangu) Curry | Aloo-Gosht (Step by Step Pics)

Mutton has its own distinct flavors may that be the famous biriyani or the gravy based curries. The meat with a little fat on it adds the flavor to the dish so we can't avoid the fat completely in such dishes. We buy mutton occasionally because of the red meat factor affect on health and hence the scarcity of mutton recipes in my space too. However once mutton is cooked at home, all love a lot and so do they enjoy too. The tender mutton meat (goat meat) when cooked is succulent and delicious. 

Today's recipe is a lovely combo of mutton and potato cooked in a pressure cooker. Its easy to put them together and there are no other thickeners to the gravy other than potato. Koorka or chinese potato can also be added in place of potatoes and will taste delicious however the koorka(chinese potato) can be added along with mutton unlike the potatoes which are added in between. This curry goes well with rice, appams, chapathi or parottas.The cooked potatoes add volume and thickens the gravy too. I have earlier posted the varutharacha mutton curry in which coconut is roasted along with whole spices to imaprt a typical Kerala touch. Potato is a special ingredient which when added to veg /non veg dishes adds a special effect and love this starchy veggie for that matter. If you love this delicious combo, then do give this a try and lemme know as well ☺

Preparation time~ 20 mins

Cooking time~ 30 mins

Serves ~ 5-6 

Author ~ Julie

Ingredients

mutton curry cut 500 gms

savala /onion 2 medium sliced

shallots a handful sliced

green chillies 1 or 2

ginger  2' piece

garlic 10-12 cloves

potato 2; medium cubed 

tomato 1 small chopped

turmeric powder 1/2 tsp

kashmiri chilly powder 1tbsp

coriander powder 4 tsp

garam masala 1.5 tsp

pepper powder 1/2 tsp

salt to taste

oil 3 tbsp

curry leaves 2 sprig

coriander leaves 3 tbsp

to temper

shallots 3 sliced

curry leaves a sprig

oil 1tbsp

Method

• Wash and clean the mutton in running water 3-4 times till water runs clear, Drain water and keep aside till use. Crush the ginger and garlic in a mortar and pestle or use blender jar. Cube the potatoes slightly big.

• Heat oil in a pressure cooker and add  the shallots, sliced onion, green chillies sliced, curry leaves. Saute the onions till lightly browned on low medium flame. Add a pinch of salt to speed up the process. This may take 7-8 minutes on low medium flame.
• Then add in the crushed ginger garlic or ginger garlic paste. Saute until the raw smell disappears.
• Add in all the spice powders in this order on low flame- turmeric powder , then coriander powder then chilly powder, garam masala and pepper powder.

• Finally add a small tomato chopped and toss in the cleaned mutton. Mix well till all the spice powders coat well. To this add half a cup of water, salt and mix well.
• Cover the cooker with lid and pressure cook the mutton till 4 whistles or as per the meat. I gave 4 whistles on medium high flame.Switch off and wait till the pressure is released.
  
• Open the lid and add in the cubed potatoes and half of the chopped coriander leaves.Check salt, mix well and place the cooker lid. Pressure cook for another two whistles and switch off.

• Open the lid once the pressure is released, then mix well. Garnish with chopped coriander leaves.
• In another wok, heat oil. Add in the sliced shallots and curry leaves. Fry till the onion turn light brown. Pour this over the curry and keep covered for another 10 minutes. Mix well and serve hot.

NOTES

* Koorka or chinese potato can also be added in place of potatoes and will taste delicious however the koorka(chinese potato) can be added along with mutton unlike the potatoes which are added in between. 

* Mutton with a little fat and bones is what makes it special so remember to buy the meat along with that.

* The tempering is optional but adds a Kerala touch to the curry. You can just add a tbsp of coconut oil on top of the curry too instead of tempering with shallots.

RELATED POSTS
* Varutharacha Mutton Curry

* Mutton Stew

Pothichoru (Nostalgic Food Parcels wrapped in Banana Leaf) with Kerala Style Omelette

The other day I was yearning for pothichoru and when I told H, he also was like its long time since we had pothichoru. I don't have much fond memories of pothichoru except for the pothichoru that we carried on our train journey when returning from Kerala after vacations. This happened only once in a year but believe me the taste of the hot piping Kerala cooked matta rice and the yummy sides, the aroma of the wilted leaves stayed fresh in our minds for another one year till we visited Kerala again. However H used to carry pothichoru during school times and even during college times which was a regular affair with all school going kids of that generation in Kerala I believe. After marriage, pothichoru was a rare entity except for a short train travel sometimes. Now its a long time since we had pothichoru and no wonder I wished to have one. Sooner did we get some fresh banana leaves and I just decided pothichoru for all at home for a change for lunch. Sounds funny?? But I did prepare it and we were so excited to have pothichoru which can't be expressed in words, you should definitely make and enjoy. 

The traditional pothichoru includes cooked matta rice, coconut based chammanthi(chutney), thoran, mezhukuparetti, a fish fry or omelette and a pickle. The fresh banana leaves is washed and then wilted over a burning flame so that it becomes easy to fold and pliable. The food is then served on this leaf and folded, wrapped and packed. When opened, the wrapped up food looks squeezed up with all sides and you get a warm aroma of the wilted leaf. The below listed list includes all the variations that you can prepare with each of the sides. I have already shared most of the items as individual post so just sharing the Kerala style omelette recipe in this post that I haven't shared yet. If you are a avid fan of pothichoru,am sure you will give this a try soon !!

POTHICHORU ITEMS-

1. Cooked Matta Rice 
2. Chammanthi or chutney- Thenga Chammanthi /Pacha Manga Chammathi / Nellika Chammanthi
3. Stir fry (Mezhukuparetti) -Kovakka Mezhukuparetti/ Kaya Mezhukuparetti/ Payaru Mezhukuparetti / Pavakka Mezhukuparetti 
4. Thoran (stir fry)- Cheera Thoran/ Beans Thoran / Kothamara- carrot thoran
5. Pickle / achar- Naranga Achar/ Kadumanga Achar / Nellika Achar / Pavakka Achar
6. Omelette(recipe below) / Fish fry or both

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ one omelette

Ingredients 

for making kerala style omelette

eggs 2

shallots 10 sliced

ginger 1/2 ' piece chopped

green chillies 1 chopped

curry leaves a sprig torn

oil 1 tbsp + 1 tbsp

salt to taste

grated coconut 2 tbsp

or milk 2 tsp

Method 

Making Omelette

• Beat the eggs with a little salt. If you are using grated coconut then omit adding milk. Else add milk and beat the egg mixture well.

• Heat  1tbsp oil in a non stick pan and add the shallots, chopped ginger, green chillies and curry leaves. Saute a minute and switch off flame when shallots turn translucent.(This is another optional step that is followed at my H's place. My MIL says this way sauteeing prevents the raw taste of ginger and green chillies.) Then add this to the egg mixture when slightly cooled.

• Heat the remaining 1tbsp oil in the same pan and add the egg mixture. Cook on low medium flame and wait till the sides look browned. Flip the other side and cook for another minute. Transfer to a plate and enjoy.

ASSEMBLING POTHICHORU

• Cut a fresh  banana leaf or buy banana leaves. Clean off any dirt or dust by washing under running tap water. Wipe dry. From the back of the leaf cut a small portion of the thick midrib of the leaf length wise which can be then used for tying the leaf (optional) and also cutting the midrib slightly thin makes the leaf more pliable to fold.

• Switch on the stove and hold the leaf on top of the stove to wilt lightly so that it becomes more pliable.

• Now place cooked matta rice in the center. 
• Place the stir fry(thoran), mezhukuparetti, chammanthi, achar on the sides of cooked rice and  fish fry or omelette or both on top.I have used cheera thoran, pavakka mezhukuparetti, thenga chammanthi, nellikka achar and omelette. I have shared all of these recipes before and so not posting again except the omelette which I listed above.

• Now gently fold the leaf lengthwise and then close breadth wise. Tie using the torn midrib string or place on a news paper and roll to fold. place a rubber band.
• Keep covered for half an hour and open to devour or if you are taking as pack for travel then devour during travel. 

NOTES

*You can directly add the shallots, ginger, green chillies and curry leaves to the egg mixture and beat along with egg. Sauteeing is an optional step.

*Also add grated coconut if using to the egg mixture and beat along with other veggies. Adding grated coconut adds taste and volume to the omelette. My home they do add grated coconut but H's place don't. So I haven't added here.

*Adding milk makes the omelette fluffy.