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Sitaphal / Custard Apple or Seethapazham contains valuable nutrients and antioxidants like vitamin C, vitamin A, the B vitamins, iron, calcium, magnesium, phosphorus, zinc, copper, carotenoids and flavonoids. When in season prepare milk shakes, payasam or consume the fruit as much as possible. This sitaphal payasam is very simple to prepare and everyone will surely enjoy the texture and taste.
Sitaphal Payasam Recipe Video Posted on Youtube English Channel 😉
Place a sieve on a mixing bowl. Then scoop the sitaphal in the sieve and using a spoon press and scrap the fruit which will drain in the mixing bowl and remove the seeds. Scrape and reserve the pulp from the sieve.
In a small bowl add corn flour and 1/4 cup water stir and form a lump free mixture.
Boil the milk in a sauce pan.
Method:
Add sugar to the milk and stir well till it is dissloved.
Slowly add the corn flour mixture and stir to form a smooth custard.
Remove the custard from flame and allow it to cool down completely.
Add the sitaphal pulp and mix well in the custard. Add chopped nuts and place the bowl in the fridge.
Once the sitaphal payasam is chilled serve it in serving bowls and Enjoy!
This warm mushroom salad is a meal on it's own. We can also pair the salad with a soup or sandwich. I liked the juicy taste and flavor from mushroom combined with crunchy greens. If you like cheese then top the salad with any cheese of your choice it is excellent.
Recipe Video Posted on Youtube English Channel😊
Once the water has drained spread the mushrooms on a towel and allow to air dry.
Slice the mushroom in half, if it is to big then in quarters and reserve.
Wash the bell peppers, chop in half, remove the stem and seeds. Cube the bell peppers and reserve.
Separate the ice berg lettuce, baby-butterhead-lettuce and rocket leaves rinse thrice in water and place it in a colander.
Once the moisture from the green have drained, spread it on a towel and allow the moisture to drain.
Chop the greens in bite size pieces and reserve.
Method:
Heat a pan with 2 tbsp oil. Add the mushroom and bell peppers followed by 1 tbsp pepper powder and 1 Tbsp Kashmiri or paprika chilly powder stir and fry on high flame for 2 minutes.
Add a tsp salt to the mushrooms and fry till no moisture is there. Remove the mushrooms from flame and reserve.
On a serving plate spread the salad leaves. Sprinkle salt, pepper, kashmiri chilly powder and add lime juice on the salad leaves.
Top the salad leaves with stir fried mushrooms and bell peppers...Serve right away and Enjoy!
This natti style mushroom biryani is so delicious and comforting, I enjoyed it with some raita. Natti in local dialect is village style or traditional recipe, only fresh ingredients chopped, ground are used in such recipes.
Recipe Video posted on Youtube English Channel 😊
Masala Paste:
2 Tsp Ghee
2 Tsp Oil
1/4 Tsp Cumin
1/4 Tsp Fennel
1 Inch Cinnamon
3 Green Cardamom
3 Cloves
2 Strands Mace
1 Marathi moggu (Kopok bud)
1 Small Piece Stone Flower (Kalpasi)
1/2 Cup Chopped Onion
5 Slit Green Chilies
5 Sprigs Coriander
5 Sprigs Mint
2 Tbsp Ginger and Garlic Paste
3 Tbsp Dried Fenugreek Leaves (Kasuri Methi)
Biryani Rice:
250 Grams Jeera Rice
300 to 350 Grams Button Mushrooms
2 Inch Sticks Cinnamon
3 Cloves
3 Green Cardamom
1 Black Cardamom
1 Bay leaf
10 Cashews
1/2 Cup Chopped Onions
3 Slit Green Chilies
1/4 Cup Green Peas
4 Cups Warm Water
2 Tsp Ghee
2 Tsp Oil
Salt as required
1/2 Lime
Prep:
Wash and peel 1 inch ginger and 10 garlic equal amounts. Chop the ginger and garlic to grind easily.
Peel, wash and slice 1 cup onions.
Separate the mint and coriander leaves and rinse in water twice. Drain and chop, reserve the coriander and mint leaves.
Wash the mushrooms well. Spread the mushrooms on a towel and allow it to drain and air dry for 30 minutes.
Slice the mushroom stem and chop into half or we can used the whole mushroom.
Remove stems from green chilies and wash, slit...reserve.
We can use ginger and garlic paste or peeled and chopped ginger and garlic
To Prepare the masala paste:
Heat a wok on medium flame. Add 2 tsp ghee and 2 tsp oil.
Add the whole spices (1/4 tsp cumin, 1/4 tsp fennel, 1 inch cinnamon, 3 green cardamom, 3 cloves, 2 strands mace, 1 marathi moggu, 1 small piece stone flower and 6 pepper corns) allow the spices to splutter.
Add 1/2 cup sliced onion, 5 slit green chilies, 5 sprigs coriander leaves, 5 sprigs mint leaves and fry all the ingredients till onion turns transparent.
Add 1 1/2 tbsp ginger and garlic paste or use freshly chopped 1 inch ginger and 10 pods garlic to the onion and fry for a minute.
Add dried fenugreek leaves (kasuri methi and fry for another minute. Once the masala has fried lower the flame and transfer to a mixerjar allow it cool down and add 2 tbsp water and grind to form a smooth paste.
To prepare the Mushroom Biryani:
Heat the same wok with 2 tbsp ghee and 2 tbsp oil on medium flame.
Add 2 inch sticks cinnamon, 3 cloves, 3 green cardamom, 1 black cardamom and 1 bayleaf. Allow the spices to splutter.
Add 10 cashewnut and fry till golden. Add 1/2 cup sliced onion and 3 slit green chilies fry till the onions till it turns transparent.
Wash and soak 250 grams jeera rice in water till the peas cook.
Add 1/4 cup peas to the onion, stir and fry for a minute. Add 1/2 cup water and 1/4 tsp salt stir and cover the peas and cook till tender.
Add the biryani masala paste in batches and combine it with the peas. Drain and add the soaked rice to the masala. For every 1 cup rice add 1 1/2 cups warm water, 1 tbsp salt and 300 grams cleaned mushroom to the rice and stir well. If needed add the biryani masala paste and stir well.
Cook the rice on medium flame till half done then cover and cook the rice on low flame for 20 minutes.
once the rice is done add lime juice and ghee gently mix and serve the mushroom biryani with raita and enjoy!
Arabic grill chicken turned out really good with out oven and bbq. This flavorful grilled chicken can be used in wraps or sandwiches. I personally enjoyed the grill chicken with salad.
Recipe Video Posted on Youtube English Channel 😊
Arabic Grill Chicken
1 Kilo Whole Chicken Thigh
1 Tsp Roasted Cumin Powder
1 Tsp Chicken Masala or Curry Powder
1 Tsp Kitchen King Masala
1 Tsp White Pepper Powder
1 Tbsp Sweet Paprika / Kashmiri Mirchi
1 Tbsp Degi Mirchi / Spicy Chilly Powder
1 Tbsp Ginger and Garlic Powder
1 Tbsp Mint Masala or Pudina Masala
1 Tbsp Coriander Powder
1 Tbsp Zaatar
1 Tbsp Sumac
1/2 Cup Yogurt
1 Tbsp Lime Juice
2 Tbsp Sesame Oil
Salt as per taste
Prep: Wash the chicken well pat it dry with a towel. Using a sharp knife score the chicken 3 to 4 times both sides.
In a mixing bowl add all the spice powders, salt and sesame oil mix it well, then add yogurt and mix well.
Add the chicken to the marination and apply the marination on the chicken. Cover the mixing bowl and place the chicken in the fridge for min 3 to 5 hours to marinate well.
Method: Place a pan on medium flame.
Remove the chicken from fridge and mix it well once.
Place the chicken on the pan. Add 1/4 cup water and dilute the marination and add it to the chicken. Do not flip or turn the chicken it might fall apart white cooking.
Cover and cook the chicken till all the moisture has evaporated.
Do not turn or flip the chicken it will be well done we don't have to flip and cook it. The marination is a meat tenderizer and will cook the chicken faster.
Remove the chicken from flame once the moisture has evaporated if there's left over gravy we can reduce it a bit serve it with the grilled chicken as a dip . Allow the chicken to cool down and reach room temperature.
Place a grill rack on medium flame allow the grill to heat well. Place the chicken thigh on the grill rack and grill the chicken on both sides for 5 minutes. Once the grill chicken is ready remove from grill rack and serve right away. We can serve the grill chicken with the gravy and mayo...Enjoy!
No extra sugar added sitaphal milk shake. This milk shake is creamy and tasty and no extra sugars added, which is very healthy.
Recipe Video Posted On Youtube English 😉
Sitaphal Milk Shake Recipe Ingredients:
1 Cup Custard Apple Pulp
1 Cup Milk
Prep:
Boil the milk allow to reach room temp place it in the freezer to form crystals.
Wash the custard apple place it to air dry. Place a sieve on a mixing bowl. Scoop the custard apple and add it to the sieve. Using back of a spoon press the custard apple and strain the pulp.
Extract the pulp and place it in the fridge covered until use.
Method:
In a mixer jar break and add the milk grind on one speed for a minute.
Add the custard apple pulp and grind to form smooth milk shake.
Transfer the milkshake to a tall tumbler and serve...Enjoy!
Egg bhurji and buttery pav buns are a treat after a stress full day. This is a very simple and easy recipe and also filling.
Recipe Video Posted on Youtube English 😊
Egg Bhurji Ingredients: 6 Eggs 1 Large Onion 2 Large Tomatoes 6 Green Chilies 2 Sprigs Curry Leaves 6 Sprigs Coriander Leaves 1 Tsp Ginger and Garlic Paste 1 Tsp Chilly Powder 1 Tsp Coriander Powder 1 Tsp Garam Masala (Kitchen King) 1/4 Tsp Turmeric Powder 1/4 Cup Milk or Water Salt as per taste Pepper Powder Optional Oil, Ghee and Butter as required.
Butter Pavs: 2 Loafs Pav Buns 100 Grams Butter
Prep:
Peel, wash and finely chop onion.
Wash and finely chop tomatoes.
Separate curry leave and coriander rise well in water and finely chop.
To prepare ginger and garlic paste, peel and wash ginger and garlic equal amount and grind to form smooth paste.
Separate chillies from stem, rinse in water and finely chop.
Crack the eggs in a bowl whisk and reserve. This step is optional.
Method: Heat a wok on medium flame add 5 tbsp oil or we can add 3 tbsp oil and 2 tbsp ghee.
Add finely chopped onion, tomatoes, chilies, and curry leaves to the wok and fry all the ingredients on low flame for 6 to 8 minutes. Add ginger and garlic paste and fry for a minute.
Add chilly powder, turmeric powder, coriander powder, kitchen king masala and salt fry all the ingredients till the oil separates. Add milk or water and stir all the ingredients till well combined, cover and cook till gravy is formed.
Crack the eggs in a bowl whisk it slightly and add it to the masala stir well and cook on medium flame.
Keep stirring and scramble the eggs well to form burji. Add a tbsp ghee and cook till crumbly.
Add finely chopped coriander and stir well, remove the egg from stove cover and reserve.
Heat a tawa on medium flame. Add 2 tbsp butter.
Slice the pav buns in half and place it on the tawa and toast it on both sides till golden. Serve the pav buns with egg burji and enjoy!
I was trying something new with ingredients already avaiable with me, only produce I purchased was pineapple and salad leaves. All salad leaves are freshly delivered to your doorstep via @Bigbasket or @GourmetGarden online stores, I highly recommend these apps.
Recipe Video Posted on Youtube English 😊
Mexican spiced pineapple salad Ingredients:
2 Cups Cubed Pineapple
2 Cups Cubed Bellpeppers
1/4 Cup Rocket Leaves
8 to 10 Leaves Baby Butterhead Lettuce
8 to 10 Leaves Iceberg Lettuce
1 Tbsp Mexican Seasoning Mix or Taco Seasoning
1 Tsp Spicy Chilly Powder
1 Tsp Lime Juice
1 Tsp Salt
2 Tsp Peanut or Sesame Oil
If you cannot find mexican seasoning combine equal amount chili powder, cumin, salt, pepper, kashmiri chilly powder or paprika, garlic powder, onion powder, red chilly flakes, and oregano in a small bowl and use as required.
Prep:
Wash the pineapple, peel and cube into bitesize chunks.
Wash the bellpeppers, slice in half remove the stem and seeds.
Cube the bellpeppers and reserve.
Separate the salad leaves and rinse twice in cold water.
Spread the salad leaves on a towel and pat dry.
Roughly chop only the ice berg lettuce and baby butterhead lettuce.
Method:
Heat a wok on medium flame with 2 tbsp peanut or sesame oil.
Add the cubed bellpeppers and pineapple.
Add chilly powder, mexican seasoning and salt as per taste toss to coat well. Stir fry all the ingredients for two minutes and remove from flame allow to cool down a bit.
Spread the salad leaves on a serving plate. Sprinkle mexican seasoning, lime juice, chilly flakes as per choice, salt and some chilly powder toss a bit.
Top the salad leaves with pineapple and garnish with lime juice...Serve the salad...Enjoy!
These healthy and scrumptious chicken tacos can be served any time of the day.
Recipe Video on Youtube English 😊
Ingredients Chicken Tacos:
Chicken Filling:
250 Grams Chicken Keema
1 Large Onion
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Mexican Spice mix ready to use or Fajita mix
1 Tbsp Kashmiri Chili Powder / Paprika
1 Tbsp Oregano
1/4 Tsp Cumin
1/2 Tbsp Coriander Powder
1/2 Tbsp Pepper Powder Optional
Salt as per taste
Oil
Prep:
Peel, wash and finely chop onions.
Peel, wash and chop equal amount ginger and garlic.
Add the ginger and garlic to a mixer jar and grind to for a smooth paste.
Prep and prepare guacamole, sour cream and salsa ahead of time. Recipe videos are posted below.
Sour Cream Recipe Video
Guacamole and salsa recipe video
To Prepare Chicken Filling:
Heat a wok on medium flame.
Add 2 tbsp oil once the oil reaches smoking point.
Add finely chopped onion, and fry well. Add ginger and garlic paste and fry till raw flavor has reduced.
Add chilly powder, paprika powder, cumin powder, Mexican seasoning, salt and pepper. Fry all the spice powders for a minute.
Add chicken mince and fry along with onion till the mince is crumbly.
Add 1/4 cup water and salt as per taste and mix well. Cover and cook the chicken until well done.
Once the chicken is cooked check for salt and spice level add if needed and adjust accordingly, fry the chicken well till oil separates and make sure the moisture is completely evaporated but the chicken must not be dry. The chicken should have some amount of moisture for a juicy taste.
Remove the chicken filling from flame add lime juice and finely chopped coriander mix well and reserve.
Tacos:
Chicken Filling
Salsa
Sour cream
Guacamole
Taco shells
Lime Wedges
Prepare Tacos:
Heat 4 Tbsp oil in a wok on medium flame.
Gently fry the taco shell one at a time in the oil on both sides making sure the shells fry till crispy.
Use tongs and a fork to fry the taco shell and make sure the cavity is wide and does not shut while frying. These ready to use taco shells close while reheating and frying.
Fill the tacos with chicken and top with salsa.
Serve the tacos with side of guacamole, sourcream and lime wedges …Enjoy!
Guacamole and salsa are two condiments which is normally served with Mexican food from rolls to rice bowls this guacamole and salasa balances the taste and texture.
Recipe Video on Youtube English Channel 😀
Ingredients:
2 Ripe Avocados (450 Grams)
2 Large Onion
4 Garlic Cloves
1 Large Tomato
1 1/2 Cups Capsicum (Red, Yellow and Green)
4 Green Chilies
6 Sprigs Coriander
4 Limes
1 Tbsp Cumin
1 Tbsp Chilly Powder
1/4 Tsp Pepper Optional
Salt as per taste
Prep:
Peel, wash and finely chop onions.
Wash and remove seeds from capsicum and finely chop.
Wash and finely chop tomato.
Peel, wash and grate garlic pods.
Remove stems and wash chilies. Finely chop the chilies and reserve.
Wash and chop the limes into halves, juice the limes in a bowl and reserve.
Separate the coriander leaves, wash and finely chop.
To Prepare Guacamole:
Wash the avocados. Chop into half and remove the seed.
Using a sharp spoon scoop the avocado in a bowl and mash.
Add 2 tsp lime juice followed by onion, half the amount of garlic, chilies, tomato, onion, tomato, and capsicum.
Mix all the ingredients well in the avocado and add salt mix well cover and place in refrigerator.
Taste and adjust lime juice and salt as required.
We can avoid the salt and add it later if not consumed rightaway.
Guacamole can be used as spread for bread toast, rolls, and served with corn chips.
To Prepare Salsa:
In a mixing bowl add all the remaining finely chopped veggies, grated garlic, finely chopped chilies, coriander and lime juice.
Mix all the ingredients well and start adding cumin, chilly powder, pepper powder and salt before serving.
Mix and serve the salsa chilled with nachos or in rice bowl and enjoy!
