mixnmach-blog

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Besan burfi

2 cup besan flour

1 1/2cup melted unsalted butter

1 1/2 cup sugar

Elachi powder pinch

2 teaspoon sooji

Method

Mix besan, sooji and 2 tbspn metled butter.

Mix well without lumps.

Set aside for half hour

Heat pan add the mix and 1 cup melted butter

Keep mixing on medium for 7-8min - till u get a nice smell and the mix is medium brown. Set aside.

Heat a pan add sugar and 1 cup water. Let it boil for 15 min till u get a thread consistency. Add elaichi powder. Mix and Remove from fire and add to the flour mix. Make sure there is no lumps.

Grease a tray with melted butter and pour this mixture. Let it cool.

Can top it with almond or pistachio pieces.

[mixnmach-blog]

[mixnmach-blog]

Besan burfi

2 cup besan flour

1 1/2cup melted unsalted butter

1 1/2 cup sugar

Elachi powder pinch

2 teaspoon sooji

Method

Mix besan, sooji and 2 tbspn metled butter.

Mix well without lumps.

Set aside for half hour

Heat pan add the mix and 1 cup melted butter

Keep mixing on medium for 7-8min - till u get a nice smell and the mix is medium brown. Set aside.

Heat a pan add sugar and 1 cup water. Let it boil for 15 min till u get a thread consistency. Add elaichi powder. Mix and Remove from fire and add to the flour mix. Make sure there is no lumps.

Grease a tray with melted butter and pour this mixture. Let it cool.

Can top it with almond or pistachio pieces.

[mixnmach-blog]

Varutharacha fish curry

Ingredients

Fish

Onion 1 cut thin and long

Tomato 1 cut into big cubes

Kodampuli 2 (or tamrind paste 1 tsp)

Ginger small piece cut thin and long

Green chilly 3 slit long

Curry leaves few

Vendaya podi (fenugreek powder)1/2 tsp

Turmeric powder 1/2 tsp

Coriander powder 3tbsp

Chilly powder 1tbsp (or more)

Salt

Coconut grated one handful

Coconut oil 1 tbsp

Method

Dry roast the coconut in a pan. When slightly brown add 3 tbsp coriander powder and 1 tbsp chilly powder and saute for 3-4 minutes. Be careful it should not burn. Cool and grind this to a paste. In another pan add oil and add onion. Sautee till slight brown. Then add green chilly, ginger and tamrind water. Add turmeric powder and let boil. Then add the ground paste. Boil for few minutes. Add fish. Cook for few minutes. Top with curry leaves, vendhaya podi and coconut oil. Remove and Enjoy.

[mixnmach-blog]

Unniappam / kuzhi paniyaram

Ingredients

You need a special pan to make this.

Coconut - 1/4Cup (chopped into small pieces)

Jaggery - melted 1 cup

Water - As needed

Rice flour - 2 tsp

Whole wheat flour - 1 cup

1Ripe Banana 

Salt a small pinch

Baking Soda - a pinch

Cardamom Powder -a pinch

Oil - For frying

Method

Mash banana and add everything - make it to a thick batter.

Heat the pan pour 1tsp oil in each hole. Pour 2 tbsp of the mixture in each hole. 

On medium heat cook till bottom is brown and then flip it. Cook the other side too. Remove and enjoy.

Note. If you do not have the pan, you can use a regular frying pan - heat oil and add a laddle of batter and brown on both sides. Like frying anything else.

[mixnmach-blog]

Shrimp pasta

Ingredients

Spaghetti pasta

Onion 1

Tomato 1

Garlic 2-3 cloves

Spinach 3 handful

Butter half stick

2tbsp olive oil

Shrimp

Red pepper flakes

Salt

Parmesan cheese

Method

Heat butter and oil and saute shrimp till half cooked. Then add the garlic, onion, tomato and saute for 5min. Then add spinach and cook for 5 min. Then add the cooked pasta and chilli flakes, salt and cheese and saute for 5 more min. Enjoy

Tip - feel free to leave out the shrimp and add mushrooms or other veg if you need 😀

[mixnmach-blog]

Spicy potatoes

Ingredients

To grind

2 tsp Cumin seeds

1 tbsp Coriander seeds

5 Red dried chilies

1 tbsp Urad dal

1 tbsp Chana dal

To garnish

1/4 tsp Mustard seeds

String of curry leaves

1/4tsp turmeric

1/4 tsp garam masala

Pinch of hing

Salt

Oil

Onion

Method

Cook 6 potatoes. Peel them and cut into medium chunks.

Dry roast the cumin, coriander, chillies and dhals and grind to make a dry powder.

Heat tava add oil and add mustard, curry leaves, hing and the cooked potatoes. Cut the onion into medium cubes and add. Add turmeric powder, jeera powder and the ground powder mix. Add salt and garam masala and roast it well. Enjoy.

[mixnmach-blog]

Potato Coins

Ingredients

6 large potatoes peeled

6 tablespoons butter melted

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1 teaspoon pepper

1 cup chicken broth (any broth)

3 cloves garlic peeled and crushed

2 tablespoons chopped parsley

Method

Preheat oven to 400 degrees. Spray a large rimmed baking tray with non-stick cooking spray.

In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.

Cut potatoes into 1 inch thick slices, discarding ends.

Toss potatoes in butter mixture. Arrange in a single layer in the prepared baking tray.

Roast potatoes for 10 minutes. Flip the potatoes and roast for an additional 10 minutes.

Then add the broth and garlic to the pan and roast for an additional 10-15 minutes. Sprinkle with parsley and serve. Yummm

NOTE - I did not have chicken broth. I just mixed some chicken pickle with little oil and water and added it. The potatoes get the chicken flavour

[mixnmach-blog]

Lamb roast

Ingredients

Eight 1/2-inch-thick lamb loin chops 2pounds

Salt and ground pepper

3 tablespoons olive oil

10 small garlic cloves, halved

3 tablespoons water

2 tablespoons fresh lemon juice

2 tablespoons minced parsley

1tablespoon crushed red pepper

Method

Season the lamb with salt and pepper. In a very large skillet, heat the olive oil. Add the lamb chops and garlic and cook over medium heat until the chops are browned, about 3 minutes each side. Transfer the chops to plates, leaving the garlic in the skillet.

Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

[mixnmach-blog]

Cauliflower fry

Ingredients

1 cauliflower (cut into small florets)

4 tbsp plain flour ( maida)

3 tbsp corn flour 

1½ tsp GINGER GARLIC PASTE

½ tsp GARAM MASALA

¼ pepper powder

1 tsp red chili powder 

2 sprigs curry leaves

salt

oil for deep frying

Method

Boil water and blanch cauliflower florets in it for 3min.

Remove and place on paper towels.

Coat the florets with the rest of the Ingredients. Then add little water and coat the masala well.

Drop it one by one into hot oil and cook it on medium flame.

Enjoy it with ketchup or mint chutney.

[mixnmach-blog]

Chicken logs

Ingredients

2 lbs chicken breasts (4 medium chicken breasts)

1 tsp Garlic

Salt ( to taste)

1/2 tsp Black Pepper 

1/2 cup Pesto sauce

8 oz Mozzarella cheese, shredded

2 tomatoes thinly sliced rings

1 Tbsp Fresh basil leaves shredded

1 Tbsp olive oil

1 Tbsp unsalted butter

Method

Preheat oven to 400˚F.

Cut each chicken breast in half lengthwise so you have 8 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag to 1/8″ thin slices. Season both sides of your thin cutlets with garlic, salt and black pepper.

Spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin slices of tomato and sprinkle with 2-3 Tbsp shredded mozzarella cheese. 

Roll the chicken up as tightly as you can and seal ends with a toothpick or bbq sticks.

Heat a large oven-safe skillet over medium heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until golden brown (4 min per side for a total of 8 minutes on the stove). Don't cook.

Sprinkle with remaining cheese and leftover tomatoes. Place the skillet on the center rack of oven and bake 400˚F for 13-15 minutes. Enjoy.

[mixnmach-blog]

Stuffed mushrooms

Ingredients

Cooking spray, for pan

1 lb. Baby mushrooms

2 tbsp. butter

2 cloves garlic, minced

1/4 cup breadcrumbs

salt

Freshly ground black pepper

1/2cup grated Parmesan

4 oz. Cream cheese, softened

2 tbsp. Freshly chopped parsley

Method

Preheat oven to 400°.

Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop just the stems. Place mushroom caps on baking sheet. 

In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook for 5 minutes. Add garlic and cook for 2-3min, then add breadcrumbs  and toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly. 

 In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley. Season with salt and pepper. 

Fill mushrooms with filling and sprinkle with some Parmesan. 

Bake until mushrooms are soft and the tops are golden, 20 minutes

[mixnmach-blog]

Seared Salmon

Ingredients

1 pound salmon fillets

bite-sized broccoli florets

2 red bell peppers seeded and cut into 1" pieces

8 ounces sliced mushrooms

SPICE RUB

1/4 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon mustard powder

1 teaspoon salt

1/8 teaspoon cayenne pepper

1 teaspoon curry powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon paprika

1 teaspoon sugar

SAUCE

2 tablespoon dark soy sauce

3 tablespoon rice wine vinegar

1 tablespoon sesame oil

3 teaspoon freshly grated ginger

3 teaspoon chopped garlic

1 lime zested

1 teaspoon sugar

1 tablespoon chopped cilantro

1 green onion chopped

Method

Liberally sprinkle the dry spice blend over the fish. Rub the spices into the flesh, so that the flesh is completely coated.

Heat oil and drop each fish. There should be enough oil to evenly coat the area that the fish will cook in.

Once one side is seared turn it. Take it out of the pan when cooked. I like mine fully cooked but some prefer it medium cooked. In the same oil add the veggies and the sauce and stir fry. Add it cooked veggie sauce over the fish and serve with rice of your choice.

[mixnmach-blog]

Chicken fry

Ingredients

Chicken breasts 6 nos

1 cup buttermilk

¼ cup pickle brine

2 tablespoons hot sauce

1 large egg

2 cups all-purpose flour

2 teaspoons fine table salt

¼ cup butter

2 tablespoons cayenne pepper

1 tablespoon light brown sugar

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon kosher salt

½ teaspoon ground black pepper

Vegetable oil for frying

Method

Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour it over chicken and ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.

Mix flour and salt together in a flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.

Sauce - Place butter in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium heat. Cook and stir until butter melts. Remove from heat; keep sauce warm.

Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil over medium-high heat. Carefully place chicken into hot oil. Fry 8 to 10 minutes per side.

Transfer chicken to a rack to drain. Brush with the butter sauce on both sides. Serve.