Slow Cooker Ribs and Grilled Pineapple

Overview
An easy and simple way to make tender and juicy baby back ribs. I found this recipe in food network and tried it and it came out very good. First part of cooking is in the slow cooker and then you bake it in oven which adds a nice glaze to it.

Slow Cooker Ribs

Grilled Pineapple

Ingredients for ribs
A rack of baby back ribs ( about 12 - 13 ribs)
One large red onion thick sliced
4 - 6 garlic cloves
Fresh ground Black pepper
Your favorite barbecue sauce
Salt to taste.

Ingredients for Grilled pineapple
One pineapple peeled, cored and cut into long slices
Olive oil
Honey 3 tablespoons

Steps
1. Trim the ribs and cut into individual ribs and place in slow cooker.
2. Add thick sliced red onion, garlic cloves, salt and pepper to this mix well and cook in slow cooker on high for one hour then  for about 5 hour on low till the rib meat is cooked well and almost falling out of bones.
3. Scoop the ribs along with the onions and garlic and place on a baking sheet . Bake in a 400 F oven for 10 minutes. Brush each rib with barbecue sauce and  bake again in over for 2 0 - 30 minutes till the ribs are golden brown. Turn off heat and place in a serving dish.
4. Just coat the pineapple slices with olive oil and place on a hot grill and cook for 2 - 3 minutes on both sides.
5. Take off from grill and drizzle with honey


Serve Ribs hot with Grilled pineapple

Chakkakuru Manga Curry (Jackfruit seeds and Raw Mango curry)

Overview
An authentic Kerala recipe made with jackfruit seeds. Since we get plenty of Jackfruit in Kerala there are lot of dishes made with its seeds. Raw sour mangoes and fresh coconut milk balances the flavor of this dish. Since I saw this frozen jackfruit seeds at the Indian store I had to make this dish. This dish goes well with plain rice.

Chakkakuru Manga Curry

Ingredients for Chakkakuru Manga Curry

Ingredients
Jackfruit seeds cleaned and cut length wise - 1 cup
Raw mangoes peeled and cut length wise 3/4 cups
Fresh coconut milk 1 1/2 cup
Red onion medium size - 1 1/2 sliced length wise
Ginger 1 inch piece thin sliced
Green chillies - 5 - 7 split at center
Curry leaves 3 sprigs
Red Chilly powder - 2 teaspoons
Coriander powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste

Steps
1. Mix the Red Chilly powder, coriander powder, turmeric powder salt with the sliced onions, ginger green chillies and 2 sprigs of curry leaves along with one cup water.
2. Add the sliced jackfruit seeds to this mix well and bring this mixture to boil. Add the sliced raw mango slices to this to and cook on medium flame till the jack fruit seeds and mangoes are cooked.
3. Add the coconut milk to this, mix well and bring this mixture to boil.  Turn off heat and transfer to serving dish
4. In another pan heat the oil and add 1/2 onion thin slices and saute till the onions are brown. Add one sprig of curry leaves to the oil and turn off heat.  Pour this on top of the prepared curry.

Serve hot with plain rice.

Linguine with Roasted Cherry Tomatoes

Overview
A simple but delicious linguine pasta dish with roasted cherry tomatoes. Roasting the cherry tomatoes adds an extra unique flavor to this. You can add shrimp or chicken to this linguine too but here I just left it plain the way by boys like it. Make sure you do not overcook the linguine it has to be al dente.

Linguine with Roasted Cherry Tomatoes

Ingredients
Fresh Linguine - 9 Oz
Cherry tomatoes - 20 cleaned and cut in half length wise
Garlic cloves - 3 finely chopped
Red pepper flakes - 1 tablespoon
Dry Basil leaves - 1 tablespoon
Fresh ground black pepper - 1 teaspoon
Olive oil - 4 tablespoons
Salt to taste

Steps
1. Spray oil on a pan and place the cut cherry tomatoes in one layer with the seed side up.  Sprinkle with salt, freshly ground black pepper and one tablespoon olive oil. Roast at 400F in oven for about 20 - 30 minutes till the tomatoes are roasted well.
2. Cook the fresh pasta in salted water per instructions. Drain and add fresh basil leaves and a tablespoon pf olive oil. Mix well and keep aside.
3. In a large pan heat 2 tablespoon of olive oil. When the oil gets hot add the finely chopped garlic to this and saute till the garlic starts to turn light brown. Add the red pepper flakes and saute  few minutes.
4. Add the roasted tomatoes to this followed by the pasta and Mix well. Turn off heat  and it is ready to serve.

You can serve this sprinkled with parmesan cheese.

Lime Curry (Kerala Lime Curry)

Overview
This is one of my favorite dish that my mother use to make with lemon and lime. It stays in the refrigerator for months and can be used as a pickle with rice or chapati. Dry roasting the spices and grinding them enhances the flavor.

Lime Curry

Ingredients
Lime 6 - 8 cleaned and cut into small pieces
Green chillies - 6 - 8 finely chopped
Ginger 2 inch pieces - finely chopped
Garlic - 8 - 10 cloves finely chopped
Shallots -  2   - 3 tables finely chopped
Curry leaves - 2 sprigs
Whole red chilly - 6 - 8
Whole red chilly broken into two - 2 - 3
Whole Coriander seeds - 3 tablespoons
Fenugreek seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Asaofoetida - 1/2 teaspoon
Tamarind - the size of a small lime
Dark brown sugar - 2 - 3 tablespoon
Salt to taste
Oil - 2 - 3 tablespoons
Mustard seeds - 1 tablespoons

Steps
1. Mix the fine chopped lime pieces with enough salt and turmeric and keep aside.
2. Soak the tamarind in warm water and squeeze out the tamarind juice and keep aside.
3. Dry roast the dry chillies in pan till it is roasted. Remove and dry roast the coriander seeds next followed by the fenugreek seeds.  When they come to room temperature grind this to a smooth powder in a coffee grinder and keep aside.
4. Heat oil in a pan. When Oil gets hot add the mustard seeds and let it splutter. Add pieces of broken whole red chilly then add the curry leaves, finely chopped green chillies, ginger, garlic and shallots to this and saute well till onions start to become light brown.
5. Add the ground spices to this and mix well. Add the marinated lime pieces with the juices to this. Add the prepared tamarind juice to this  and mix well and bring this mixture to a  boil. Lower heat and add brown sugar and salt as needed followed by asafoetida powder. Mix well and let it simmer for few more minutes till gravy thickens. Turn off heat

When it comes to room temperature store in a clean jar.

Serve with Rice or chapati.

Moong Dal Curry

Overview
A very simple dal curry which goes well with plain rice or chapati. Quick and easy recipe that can be served as a side dish. You can use different kind of lentils to make this dish. This is a healthy and nutritious dish since it is rich in protein too.

Dal Curry

Ingredients for Dal Curry

Ingredients
Split yellow Moong dal - 1/2 cup
Red onions - 1/2 cup - finely chopped
Plum Tomatoes finely chopped  - 1/2 cup
Garlic 4 - 5 cloves finely chopped
Cilantro finely chopped - 1/4 cup
Turmeric - 1/2 teaspoon
Red Chilly powder - 1 teaspoon
Coriander powder 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Oil - 1 tablespoon
Salt to taste

Steps
1. Wash the dal in several changes of water and let it drain. After all water has drained dry roast the dal till the dal gets roasted and nutty aroma comes. Add 1 1/2 cups of water and cook in a pressure cooker till dal is cooked.
2. In a pan heat oil . when the oil gets hot add the mustard seeds and let it splutter. Add cumin seeds to this followed by finely chopped red onions and garlic. Saute till onions start to turn slight brown. Add turmeric powder, chilly powder and coriander powder to this and mix well.
3. Saute few minutes and add the finely chopped tomatoes to this. Add salt mix well and cover lid and cook till tomatoes are cooked well.
4. Pour the cooked dal to this along with  one cup water and mix well. Bring this to a boil. Turn off heat and transfer to a serving dish. Garnish with finely chopped cilantro.

Serve hot with plain rice or chapati.

Dum Biryani ( Thalassery Dum Biryani)

Overview
Biryani is a traditional rice and meat dish made in all states of India. This is a very special dum biryani from the region of Thalassery Kerala. The main difference from this and other biryanis is that only green chilli's is used for this no red chilly powder or coriander powder. I have used beef to make this biryani but you can also use chicken or mutton.

Beef Dum Biryani

Ingredients - not shown in picture Golden Raisins and Cashews 

Ingredients
Beef two pounds cleaned and cut into big cubes
Basmati Rice  - 3 cups
Red Onions 4 large - thin sliced
Plum tomatoes - 4 finely chopped
Garlic - 8 - 10 coves finely chopped
Ginger 2 inch piece finely chopped
Green chillies - 8 - 10 finely chopped
( adjust the amount of green chillies to the level of spiciness you like)
Mint leaves finely chopped - 3/4 cup
Cilantro leaves - 3/4 cup
Lemon juice 4 tablespoons
Turmeric powder - 1 teaspoon
Fried Golden Raisins - 3 tablespoons
Cashews - 3 tablespoons
Salt to Taste
Oil - 6 tablespoons oil
Oil for frying onions

Whole Masala for Rice 
Cinnamon stick 2 pieces
Cardamom - 2
Cloves - 4
Star Anise - 1 - 2
Fennel Seeds - 1 teaspoon
Black Pepper - 1 teaspoon

Biryani Masala
Cinnamon stick 2 pieces
Cardamom - 3
Cloves - 4
Star Anise - 1 - 2
Fennel Seeds - 1 teaspoon
Black Pepper - 1 teaspoon
Shah Jeera - 1/2 teaspoon

Steps
1. Marinate the clean cut beef cubes with 1 teaspoon turmeric powder, salt to taste and lemon juice and keep in refrigerator for 30 minutes.
2. Add oil in pan(about 1/4 cup)  and when oil gets hot add the thin sliced red onions to oil and  fry till it is golden brown. Drain oil and keep aside.
3. In a coffee grinder grind the biryani masala to a smooth powder and keep aside.
4. In a heavy bottom pan heat 3 tablespoon oil. When the oil gets hot add the finely chopped garlic, ginger and green chillies to it and saute few minutes. Add finely chopped tomatoes to this along with salt mix well and cover and cook till the tomatoes are soft.
5. Add the marinated beef cubes to this and mix well. Add mixture to a pressure cooker and cook till the beef is cooked well and soft. Transfer to a pan. Add the finely chopped cilantro and mint leaves and fried onions to this mix well and cook till the gravy is thick .
6. Add the prepared biryani masala to this and mix well. When the gravy is thick turn off heat.
7. Wash the rice in several turns of water and soak in water for about 30 minutes and drain wanter  and keep aside.
8. Add 3 tablespoon oil in a pot when the oil gets hot and whole spices for rice to this and saute well. Add the washed and drained rice to this along with 6 cups of water 2 tablespoons lemon juice and salt.
9. When the rice boils. Reduce heat to low and cover with lid and cook for about 8 minutes till rice is cooked.  Uncover lid and fluff rice with fork and keep aside.
10. In a oven safe dish add the prepared beef to it as a first layer. Add the cooked rice over it. Cover with aluminum foil and bake in oven at 200 for about 30 minutes. Garnish with fried golden raisins,  cashews and chopped cilantro.

Serve hot with Indian Pickles and Raita.

Peanut Salad

Overview
This is a delicious and healthy salad made with boiled raw peanuts and fresh vegetables. It has the sour taste from the lemon juice and dried mango powder and the spiciness which compliments it from hot green chillies and red chilly powder. This can be served as an healthy snack or as an appetizer.

Peanut Salad

Peanut Salad Ingredients

Ingredients
Raw peanuts - 1 1/2 cups
Diced red onions - 3/4 cup
Diced tomatoes - 3/4 cup
Diced cucumbers - 3/4 cup
Finely chopped cilantro  - 3 tablespoons
Finely chopped green chillies - 3 - 4
Dried mango powder - 1 tablespoon
Dry roasted cumin seed powdered - 1 teaspoon
Lemon juice - 2 tablespoons
Salt to taste
Turmeric - 1/2 teaspoons

Steps
1. Boil raw peanuts with enough salt and 1/2 teaspoon turmeric powder 1/2 cup water in covered pot till soft about 25 minutes. Drain and keep aside.
2. Dry roast cumin seeds and powder and keep aside.
3. Dice the onions tomatoes and cucumber.
4. Mix all ingredients in bowl add salt as needed and serve immediately. Mix all ingredients only when you are ready to serve.