Coconut chutney

For the past one  year, I’ve been addicted with the topic of confidence — to process how to get it,raise it, and  keep going till I achieve it. I grew up with fear of myself being highly insecure about everything. My urge to be confident really took hold when I  strikingly saw people like coaches who  take guidance for  clients who are really  smart and highly accomplished professionals. Though achievers,they still have thoughts like carrier imbalance, never enough attitude , aftaid to start from scratch and still they do try to move on withiuy that inner voice shouting ' yes u can'.

For me ,embarking on a professional or personal goal with the voice on one side saying 'you're not going to make it ' ,this is stupid enough to handle' or ' it's just a waste of time ' familiarizes with everyone... right?

Common advice is just  push these thoughts away. Encourage you're self  to keep hustling, try harder and If you’re like me, who thinks 100 times cautionary with non stop pushing to achieve more, you’ll lose your edge feeling , your health is going  to break out  and blah blah  thoughts...say  Cue to majestic  thinking.ok!!

. Well There’s also nothing wrong with wanting to be confident and ambitious. Problems are there to perfect us and we are there to survive it . They arise and we are fragile humans with the task of achieving fast. ...want to reach everything fast and in the process we get  and self-criticism.

The good news is  it that it’s possible to be find inner peace. You do this by inculcating  self-compassion instead of striving after higher self-esteem.

This is our routine coconut chutney recipe ..
Our Sunday special for years ...enjoy the recipe and for those beginners and  for those who don't like sour taste of curd included ...this is for u .

Ingredients:

1 cup Coconut grind
2 green Chilli
1 inch Ginger piece
4 Garlic cloves
1 bunch corriander leaves
1 tablespoon Yellow gram
Salt to taste 

For Tempering:
1 tablespoon Coconut Oil
1 teaspoon Mustard Seeds
1 teaspoon Urad dal
1 sprig Curry leaves
2 tablespoon Onion or Shalllots 

Method:

Take all ingredients for blending in a mixer, add some water and blend it to a smooth paste.Transfer this to a bowl.

Now heat oil in a small kadai. Add in all the tempering ingredients and saute for a min or till the onions turn golden.

Pour this over the chutney and mix well.

Serve.

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Irrachi varrttyathe/beef roast recipe

I have cooked this recipe many times and it's always a winner . It's a little different style of masala and the beef is loaded with pepper powder. The coconut is the essential part of the recipe. I prepare this for party and all other occasions as  well.. 

Recently for Eid I was terribly  missing this beef fry  but as it turned out, I had nothing to go with  in my pantry and somehow I wanted to try it out with the buttery buns as they do in some eateries. It was then suddenly I was reminded I had taken a shot of this recipe for a friend and why not post it now . It is  delicious and  I have made beef roast many times. It is always the easiest to select since it is always well accepted. This is one recipe that can be made in so many ways like .

Today, I am sharing the recipe of how to create a marvelous perfect irrachi varrttyathe . Wow ...now I am feeling it. The Malayalam version of the way the words came out of me .. that is stronger than the transalation.  This recipe follows the same works of prepping up for the fries .. normally I dimp everything to the cooker and then reduce the liquid content and add ghee and coconut oil . But once I started with  this recipe. This is always what I have been influenced by and  added little more chillies and peppers to the final product  pepper powder always gives a much more scent to the beef. The end result you get is a melt-in-mouth cooked to perfection that you can’t stop with one or two gobbles . It is really addictive, so make sure you share it!  Off to this simple recipe sorry for the not so ok click..i am still in hangover of the fever.

Ingredients:

• 1 kg beef cubed and cleaned well
• For grind Masala:
• 3 tablespoon Coconut Oil
• 3 Onions sliced thinly
• 2 Green Chillies
• Curry leaves a big handful
• 4 cloves garlic chopped
• 1 "  ginger chopped
• 2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon corriander Powder
• 1/2 teaspoon chicken masala powder
• 1/2 teaspoon jeera powder
• 1 tablespoon Garam Masala powder
• Coriander Leaves a handful chopped finely

For Roasting:

• 2 tablespoon Coconut chips
• 3 tablespoon Coconut Oil
• 3 Onions sliced thinly
• 2 Green Chillies
• Curry leaves a big handful
• 4 cloves garlic chopped
• 1 "  ginger chopped
• 2 tablespoon Black pepper powder
• 2 tablespoon Fennel Seeds 

Method:

• First add  ginger garlic paste to cook for a min.
• Add in salt and mix well.
• Now add in all masala powder and continue roasting.
• Allow to cool and grind adding very little water.
• Add oil  in a pressure cooker and add the masala paste and stir for 5 minutes .add the beef cubes , Cook for 5 to 6 whistle, simmer for 10 mins. Now turn off the heat and let the steam go all by itself. Open the cooker and set aside.
• Take a wok and add the coconut oil .
• Fry the coconut chips curry leaves for 2 minutes.
• Add all the rest ingredients mentioned roasted list , above . except for the pepper powder.
• Add the mutton with the masala and let it simmer till it dries up completely.
• Add the pepper powder at this stage .
• Serve hot once it's done with garnished corriander leaves.

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Egg parathas recipe

This is actually a breakfast recipe and  I make these when I run out of ideas for morning spree. This is flaky enough and must be eaten while it's hot. I feel once it cool then the filling is dull. But otherwise it's so much to have . I feel the months are passing by without any clue.  I am pulling up recipes and I wanted to pile up more for this month and it's already over. but it just feels good to be back to blogging. The hang over of the flood threat especially our area is still there  but Alhamdulillah, it didn't clog as we thought it would .it was scary, though as the thought of really flooding gave us frights .  The unexpected mud slides caused very heartbreaking deaths in those areas. On one side of the climate being so cozy I asked my AJ " why are the nights not long enough for sleep ..it's like I just laid  for a few minutes. it's been so long as I slept well coz for my THS problem.  My visits to the doctor helped me to come on track with my routine work and balance.

Ingredients
FOR DOUGH:

• 2 cups All Purpose Flour / Maida -
• 1 tablespoon Sooji / Rava / Semolina -
• Salt to taste
• 2 teaspoon Sugar
• 2 tablespoon Oil or Ghee
• 1/2 cup Warm Milk
• Warm Water as needed

FOR FILLING:

• 6 Egg -
• 2 onion  large chopped finely
• 2 Green Chillies
• 4 Coriander Leaves
• 2 Fennel Seeds
• 1 teaspoon Chilli Powder
• 1 teaspoon pepper Powder
• 1 teaspoon Garam Masala Powder
• Salt to taste
• 1/4 cup Leftover Chicken Gravy
• Oil or Ghee for making paratha

Instructions

• Take flour, sooji, salt, sugar and ghee in a bowl and mix well.
• Add water and milk and shape it into a soft dough. Apply oil over it and cover with a damp cloth.
• Leave aside for 1 to 2 hours.
• Take all ingredients for filling in a bowl and mix well.
• Take a small portion of dough, roll it thin. Apply ghee over it.
• PLace it in a hot tawa, spoon some egg mix in and spread evenly. Fold from all sides.
• Apply oil or ghee and cook till golden on both sides. Keep cooking on low heat.
• Once it is cooked.
• Remove and serve.

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Snickers pudding

I was really sick so much that just couldn't find any clue as to where to start and end .. back to blogging after 6 long days as per schedule. It seems to have been taken so much time while I get back on track ...I am very late again . Even though I have been cooking and clicking the hardest part for me is the posting. Sitting for hours and editing many at once especially if one is late and everything has to fall in place quickly as possible . I don't want to lag behind again .

When you come back from medication and till now food tastes awful for me , everything seems different .I hog on food and AJ just laughs at the way I eat. I personally don't know  why but I don't care when it comes  and the coziness of eating well cooked favorite meals is always a blessing . I have  given way to the uneasiness and my X size factor now. I  have put on weight and I am feeling so. Naturally, that worries me a bit .  For me, traveling and eating is fun and when home I want to create so many things for kids. But tough times do come in ways of health issues and falling sick constant with migraines  is a messy thing  Life  makes you a lot easier when you have some one to cook for in.right .?.my kids  was completely busy with exams and so I did everything but my daughter does everything for me . She loves to cook  and that's a grace for me  … 

Ingredients

• 110 gms cream cheese
• 1/2 cup powdered Sugar
• 1/2 cup peanut butter
• 2 cups chocowhip cream
• 1 tin Milkmaid toffee
• Peanuts as required
• 200 ml .Whipping cream

Method

• Take a pudding dish and spread half the whipped choco  cream and refrigerate.
• In a bowl beat the cream cheese till smooth and add sugar and beat well and keep aside.
• Beat the whipping cream to soft peaks and add to the cream cheese mixture.
• Spread on the choco cream layer. This will be the second layer.
• Layer a generous layer of peanuts .
• Add the milkmaid toffee  on top and last layer with remaining choco cream layer.
• You can use a generous layer of peanuts in between for the pudding to be even more crunchier.

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Honey butter toast

A simple bread and butter recipe...

I was totally busy with so many functions , marriages and  house warming ceremonies and I thought to myself I would never get the time for blog posts  but then when my friends suggested to keep posting as they found it interesting as to my recipes are running in track, I couldn’t set back. So here I am posting the recipes again .

I’ve been wanting to make a simple toast recipe for quite some time but thinking about the how different it should be caught my attention for a while.. because who wants to see a bread toast recipe on blog .. But then, what do you do when you are faced with situation like this .'. post or not 'delimma..
And then i served it to my daughter , she replied so u have a new recipe umma ? . She made me decision a lot easier . So went ahead posted it.
And guess what I have so many views only for a bread toast 

Ingredients

• 2 Bread Slices
• Butter as generously needed
• Honey as needed..I used generously

Method

• Heat butter in a pan. Place bread slices over it and cook till golden on both sides.
• Remove to a plate. Spoon some more butter on top and drizzle with honey.
• Enjoy hot.

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Chicken pakora

I have come across this snack many times. Bit never tasted it until today. Now it's our favourite Chicken Pakora Recipe is an amazing chicken fritters made using boneless chicken and chickpea flour/besan.   These chicken pakora are amazing snack to crunch for the evening chai . I have been longing to make these tea time snacks and I thought my season brings me good breeze and we are having cool wonters to show then we might not wait any longer. .so I went ahead and made them and it was so good  .

Ingredients

• 1 Onion chopped
• 2 green chillies chopped finely
• 1 teaspoon Ginger garlic paste
• Salt to taste
• 1 teaspoon red chili Powder
• 1 teaspoon Garam Masala powder
• 200 grams chicken boneless
• 1 cup gram flour
• 1 teaspoon rice flour
• 1 teaspoon baking soda
• 1 teaspoon chopped Corriander and curry leaves
• Water just to combine the ingredients.
• Oil for deep fry

Method

• Mix all the ingredients .
• Set aside for 15 minutes .
• Heat oil in a kadai.
• Drop a small portion of the dough mixture to check if the oil is hot enough.
• It will turn slightly brown and float .
• Lower to medium heat.
• Fry little portions at a time .
• Fry for 1 or 2 minutes and flip the pakoras to cook well .
• Serve hot chicken pakoras with green chutney and tea.

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Chakka parrpu/jackfruit lentil curry

Simple chakka parrpu Recipe –jackfruit Recipe

Dal is a very simple and basic recipe but looks very vibrant..I made this for my daughter and it turned out really good and delicious.

 We prepare dal almost everyday , so adding  many dal recipes lately is fun  and i thought even though this is simple it will be a great addition to my list.

Ingredients

• 2 tablespoon Oil
• 1 Onion chopped finely
• 1 tomato chopped finely
• 1 jackfruit chopped finely
• 1 teaspoon chilli powder
• 1/2 teaspoon Turmeric Powder
• Salt to taste
• 1/2 cup Toor Dal
• 1 cup Water
• 2 tablespoon corriander leaves chopped finely

Method

• Pressure cook jackfruit and  toor dal with little turmeric till soft. Set aside.
• Heat oil in a pan, add onions, tomatoes and saute for 3 mins.
• Add salt, turmeric, chilli powder and mix well.
• Add water and cook till  done.
• Add in dal mixture  and  mix well.
• Simmer for 5 mins.
• Add coriander leaves and mix well.
• Serve.

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