Fall-Apart Caramelized Cabbage

                               

INGREDIENTS

• ¼ cup double-concentrated tomato paste
• 3 garlic cloves, finely grated
• 1½ tsp. ground coriander
• 1½ tsp. ground cumin
• 1 tsp. crushed red pepper flakes
• 1 medium head of green or savoy cabbage (about 2 lb. total)
• ½ cup extra-virgin olive oil, divided
• Kosher salt
• 3 Tbsp. chopped dill, parsley, or cilantro
• Full-fat Greek yogurt or sour cream (for serving)

• RECIPE PREPARATION

Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

Cut cabbage in half through core. Cut each half through core into 4 wedges.

Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer

. 

Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.Scatter dill over cabbage. 

Serve with yogurt alongside.

   Milk Bread Recipe

Ingredients of Milk Bread

• 500 gm all purpose flour
• 160 ml milk
• 4 gm sugar
• 100 gm butter
• 4 gm dry yeast
• 10 gm salt
• 2 egg

• How to make Milk Bread

  • Step 1- Form a smooth dough and let it rest overnight

    Mix all ingredients together except butter and knead to form a smooth dough. Add butter part by part and continue kneading till uniform. Allow the dough to proof in a warm place for an hour and then knockback. Leave it in the fridge overnight.

  • Step 2- Divide, bake and serve!

    Divide the dough as per requirement and shape it (this recipe is meant for 3 loaves of 300 gms each). Proof till double in volume, brush with egg wash and bake at 180C until golden brown.

Sweet Potatoes

Yummy Sweet Potatoes

           

Ingredients

4 medium sweet potatoes

1 tablespoon unsalted butter, melted

1 teaspoon olive oil

1 teaspoon finely chopped fresh thyme leaves

1 garlic clove, finely grated on a microplane

Kosher salt and freshly ground black pepper

1/3 cup nonfat Greek-style yogurt

1 scallion, white and green parts chopped

      Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. 
2. Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. 
3. Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices. 
4. Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. 
5. Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes. 
6. Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

Eggs In Purgatory

INGREDIENTS

1 tbsp. extra-virgin olive oil

2 garlic cloves, thinly sliced

3 anchovy filets, chopped (optional)

1/2 tsp. crushed red pepper flakes, or less, depending on heat preference 

1 (28-oz.) can whole tomatoes

2 tbsp. butter

Kosher salt

Freshly ground black pepper 

1 sprig basil

1/4 c. freshly grated Parmesan, plus more for serving

6 room temperature large eggs 

3 basil leaves, torn, for garnish

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add garlic, anchovy if using, and red pepper flakes. Cook, stirring occasionally, until mixture is fragrant, 1 to 2 minutes.
2. Add whole tomatoes with their juices to the skillet, along with the butter. Season with salt and pepper and add basil sprig. Using a potato masher, or the back of a wooden spoon, crush tomatoes until a coarse sauce forms. Simmer for 25 minutes, continuing to crush larger pieces of tomato.
3. Remove basil, stir parm into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness, 2 to 3 minutes for set whites and runny yolks.
4. Remove from heat, season eggs with salt and pepper, and garnish with more cheese and torn basil. Serve with crusty bread for dipping.

"Fried" Ice Cream

           "Fried" Ice Cream

             

                                              

INGREDIENTS

1. 1 pint ice cream (such as Breyers Delights Vanilla Cupcake Ice Cream)
2. 1 1/2 tbsp. butter
3. 1 1/4 c. corn cereal, crushed
4. 1/2 tsp. ground cinnamon
5. 2 tsp. granulated sugar
6. Whipped cream, for garnish
7. Sprinkles, for garnish
8. 4 maraschino cherries, for garnish

DIRECTIONS

1. Line a small sheet tray with parchment paper and place in freezer. Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes.
2. In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place on a shallow bowl and let cool.
3. Remove ice cream balls from freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.

              Vellarikka Manga Curry

       

Ingredients

• 400- 450 gm Vellarikka (Golden Cucumber) (peeled and seeded and cubed, measured before cleaning)
• 1 Small - medium Raw mango (sliced, adjust the qty according to the sourness of the mango)
• 2-3 Green chilli (Slit lengthwise)
• 1/2 tsp Turmeric powder
• 1 1/4 cup Grated coconut
• 1/4 tsp Jeera (cumin)
• 1/4 tsp Chopped garlic
• 2 Small / pearl onion (sliced)
• 1/2 - 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 4-5 Small / Pearl Onion (sliced)
• 1/2 tsp Mustard seeds
• 2 Dry red chillies
• A pinch Turmeric and chilli powder
• Curry leaves
• Salt
• 2 tsp Coconut oil

           

Instructions

• Cook together cubed golden cucumber, sliced mango, green chilli, 1/2 tsp turmeric powder and salt with 2.5 cups water. Bring it to a boil and cook on lowest flame, till cucumber and mango becomes tender. Around 12 - 15 mins.
  
  

  
  
• Grind together grated coconut, cumin, 2 small onion, chopped garlic, coriander powder and 1/4 tsp turmeric powder with 1/2 cup water for 3-4 mins. Add another 1/2 cup water and grind for 3-4 mins till it becomes a smooth paste.
  
  

  •  
•  Add 1/4 cup water to the coconut paste and mix well using a spatula. Add this to the cooked cucumber and mango. Mix well. Cook on low flame for 7 - 10 mins. Do not let it boil. 
  
  

  
  
• Heat oil in a small pan and crackle the mustard seeds. Add sliced small onion, dry red chilli and curry leaves. Fry it till the onion becomes golden brown. Add a pinch of turmeric and chilli powder. Mix well and add to the curry. Let the curry rest for 15 minutes and serve with rice. 

Dates Kalan

Dates Kalan

Ingredients

6 big (50 gms) Dates (remove the seeds)

250 ml Yoghurt, whisked (at room temp)

1 tsp Julienned ginger

1 Green chilli

1 tsp Chilli powder

1/4 – 1/2 tsp Turmeric powder

1/2 tsp Fenugreek seeds

1/2 tsp Mustard seeds

2 Dry red chilli

1/2 cup + 3tbsp Grated coconut

10 Whole black peppercorns

A pinch Cumin seeds

Salt

2 tsp Coconut oil

1 sprig Curry leaves

Instructions

1. Grind together coconut, black peppercorns and cumin seeds with 2-3 tbsp water to a smooth paste. Keep it side.
2. Cook together dates, ginger, green chilli, chilli powder, turmeric powder and salt with 1 cup water till dates softens.
3. Add the ground paste to cooked dates. Mix it well and let it simmer for 3-4 mins, till the raw smell goes.
4. Add the whisked yogurt gradually to the dish, stirring all the time. Once it's incororated, remove from fire.
5. Heat oil in a pan and add fenugreek and mustard seeds. Once it crackles, add dry red chilli and curry leaves. Pour it over the uogurt curry. Let it rest for 15 mins before serving with rice.

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Palada Pradhaman

Palada Pradhaman combines the delicate richness of milk and butter with rice flour and a gentle splattering of spices to make one of the most beloved desserts in all of God’s Own Country. Its brilliance lies in its simplicity, and the ability to extract the subtle flavours of each of its ingredients in a mouth-watering way. The recipe below is sure to be a hit in your own kitchen as well.

Ingredients
Instant Ada - 250 g
Water - 6 cups
Butter - 1 1/2 tsp.
Milk - 300 ml
Condensed Milk - 500 ml
Sugar - 1.5 cup
Fine Rice Flour - 1 tsp.
Cashew Nuts - 1/2 cup
Cardamom Powder - 1/2 tsp.

Method of Preparation
Cook Ada in water. As soon as Ada is cooked, wash it in cold water and drain. Put the butter and Ada together and stir on slow fire taking care that the Ada does not break or gets soggy.

Add milk, condensed milk and sugar. Mix well. Allow it to simmer till it thickens. Remove from fire and add the fried cashew nuts and cardamom powder. Stir continuously forsome time so as to prevent the Payasam from curdling.

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