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Showing posts from 2010

Pepper Chicken

Pepper chicken is extremely flavorful chicken with a spicy peppery taste. It is a simple dish with little ingredients which can be put together quickly. The only spice used here is pepper but you can also add garam masala. What I love in this chicken is its simplicity but at the same time it has a wonderful taste and enticing flavors of pepper,ginger,garlic and curry leaves.


Ingredients
Chicken - 1 lb
( Here I have used boneless chicken)
Onion chopped- 1large
Ginger- 2 inch thick piece
Garlic- 8-10 cloves
Turmeric powder- 1/2 tsp
Pepper powder- 1 1/3 tsp
( adjust according to taste)
Whole pepper- 1/2 tsp
Clove- 3
Curry leaves
oil
salt to taste
lemon juice- 1 1/2 tsp
Coriander leaves


Heat oil in a pan and add cloves and whole pepper and slightly roast. Now add ginger, garlic and curry leaves and fry till there is a nice aroma. Add onions and when slightly brown add turmeric powder and chicken. Stir fry in medium flame for two minutes. Add pepper powder and salt and half a cup of water and close the …

Beetroot Sambar

The color and flavor of beets is unique and I love the ruby red color which it imparts to this dish. Beetroot sambar was very common in my grandmothers kitchen and we children used to go crazy with its color when we dip it with idlis.This is a quick and easy sambar and is literally a one pot cooking. It can be served as a side dish for idlis, dosa or rice.

Ingredients
Toor Dal/sambar parippu- 1/2 cup
Onion sliced-1 medium
Beet root- 1 large
Potato- 1 medium
Carrot- 1
Tomato- 1
Drum sticks- 3 or 4 pieces
(you can add any veggies of your choice)
Tamarind one lemon sized
Chilly powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 3 tsp
Fenugreek powder- 1/3 tsp
Asafoetida- 1/3 tsp
Mustard seeds
Dry red chilly- 2
Curry leaves
Coriander leaves
Salt to taste
Oil


Wash Toor dal/sambar parippu and cook with enough water in pressure cooker. After 3-4 whistles remove the lid and mash the dal.
Add in the veggies and sliced onion and salt. Add one more cup of water if necessary and close t…

Fish Fried Rice

This is a delicious and easy  fried rice made with fish. It is a healthy and quick lunch box fix. This is inspired by a Thai fish rice which I read in a magazine. The original recipe makes use of salted fish and chicken to make fried rice. But here I have used only fish (unsalted).The first time I tried this recipe I used stir fry method to cook fish and the result was somewhat scrambled fish. So to avoid it I  marinated the fish and fried it before combining with rice. You can also add carrots, cabbage,bok choy or any veggies of your choice.

Ingredients
Fish Boneless- 3/4 lb
(I used King Fish)
Cooked Rice- 3 cups
Onion - 1 medium
Spring onions - a little
Capsicum - 1 cup
Celery- 1/2 cup
Soya sauce- 2 tsp
Fish sauce- a few drops(optional)
Chilly sauce- 1 tsp
Oyster sauce- 1/2 tsp ( optional)
Carrot- 1 small
Ginger- 1inch thick
Garlic- 3-4 
pepper powder- 1/2  tsp
corn starch- 1 tsp
oil


Cut fish into small pieces. Marinate it for 10 minutes with soya sauce and half tsp of pepper powder.Just before fryin…

Pazham Pori

Pazham Pori or Ethakka appam is a popular tea time snack of Kerala. It can be easily found in thattukadas/chayakadas in  Kerala. Have you ever been to a  chayakada before? They are tea stalls found in nook and corner of Kerala.
In olden days these stalls were the hub of village or  small communities and people used to gather morning and evening for tea, newspaper or radio news discussions. My grandmother always used to complain that my grandfather never used to drink morning tea at home. He always used to walk to the corner tea stall to drink tea, listen to news and chat with friends..mostly discuss politics :)  Chayakadas serve  tea, morning breakfast and fitters. Pazham pori made with ripe sweet plantain is a favorite among the visitors or customers.Gone are the days of glory for these humble tea stalls but not the delicious and colorful  fitters that adored their glass shelf  containers. They still look mouth watering.
Pazham pori is also made at home as a quick and easy snack. Th…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Pecan Tarts

Pecan Tarts is a perfect bite sized dessert with a flaky crust, sweet center  and an inviting aroma. Seems it is a small fancy version of the original pecan pie. It will be a perfect dessert for Christmas. This is made in two stages. First the crust and then the filling.


Ingredients for the crust
Flour- 1 cup
Cream cheese- 1/3 cup
Butter- 1/2 cup
salt- a pinch


Ingredients for filling
Pecan - 1 cup
Egg-1
flour- 2 tsp
Sugar- 3/4cup
Dark brown corn syrup- 3-4tsp
Vanilla extract- 1 tsp
salt- 1/3 tsp


In a mixing ball beat butter and cream cheese till smooth.Mix in flour to form a dough. Do not knead too much. Just bring it into one mass and chill it in fridge for an hour. Spread the dough  with a rolling pin and cut out small circles. Press this down with your fingers into a greased muffin tin and keep ready. For the filling beat egg in a small bowl and mix in all the ingredients listed for filling. Carefully spoon in this mixture into the shells( about 3/4 of the shell)and bake at 300 degree F for 15 …

Kappa/Tapioca Curry and Ayala curry/Fish curry

Kappa/Tapioca Curry and Ayala curry/Fish curry
Tapioca puzhakku and spicy tangy fish curry is very popular in Kerala- a very famous combo.Earlier it was considered as common man's food but today it is served in star hotels and famous tourist attractions like house boats.Tapioca is widely used in Kerala both fresh or dried and there is a wide range of dishes from breakfast to snacks and chips made from tapioca.But this combo of puzhakku and fish curry brings out the authentic taste of Kerala and is definitely the best.

To make Tapioca curry
Ingredients
Tapioca-  1 1/2 lb
Shredded coconut- 1 cup
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
shallot- 1
Green Chilly- 4-5
Curry leaves- 2 springs


Remove the skin of the tapioca ( till you see the white part ) and cut into small pieces. Put into a large vessel and pour water to the same level as tapioca. Bring this to a boil and then stain out the water. Again put back the tapioca pieces in stove and again pour fresh warm water .Add enough salt …

Capsicum Chicken/Varutharachatu

Varutharacha Capsicum chicken is a spicy and delicious chicken curry with bell pepper and roasted coconut gravy. I love adding potatoes and capsicum to my chicken. Here it is only capsicum or bell pepper ,but three different colors, red,yellow and green.You can add all three or just any one.The addition of capsicum gives this chicken curry a wonderful flavor and goes well with naans, chapathis and fried rice.


Ingredients Chicken- 1 1/2 lb Bell pepper diced( all three colors) - 2 cup Onions sliced- 3 medium Ginger garlic paste- 3 tsp Green chilies- 4-5 Tomato-2 Chilly powder- 1 1/2 tsp Coriander powder- 3 tsp Turmeric- 1/2 tsp Garam masala- 1 1/2 tsp Coconut grated- 3/4 cup Pepper powder- 1/2 tsp(optional) Curry leaves Coriander leaves Mint leaves- 1 tsp (optional) oil  salt to taste

Clean and cut chicken into desired sized pieces and marinate with salt, pepper powder and a few drops of lemon juice and set aside for 30 minutes. Dry roast coconut till evenly brown. Allow this to cool down and make a fi…

Pineapple Coconut Cake

Pineapple coconut cake is now my top favorite cake:) This is an easy and fragrant cake,sweet a little tangy,flavorful and buttery.If you like the combined flavor of pineapples and coconut you will surely love this. I have used sweetened pineapple in this recipe. You can use fresh pineapple with its juice which will make it even more flavorful. I did not add sugar as I have used sweetened pineapple, coconut and sweet condensed milk. You can add sugar as per your taste.It would be great with butter icing .  I used  whipped cream and pineapple rings and dusted with a little of confectionery sugar.



Ingredients

Flour- 1 1/4 cup
Baking powder- 1 1/2 tsp
Salt- 1/3 tsp
Sweetened Coconut- 1/2 cup
Sweetened Pineapple- 8 oz container
Eggs- 3
Butter- 1/2 cup
Vanilla essence- 1 tsp
Condensed milk- 1/2 cup
nutmeg powder- a pinch


Preheat oven to 350 degree F. Prepare cake pan by greasing with butter and dusting with flour and set aside.
Mix well the dry ingredients like flour,baking powder,salt coconut and nu…

Okra Stir fry

This masala okra stir fry is inspired by the masala stuffed okra with I have been seeing around made by my fellow blogger's. But I was not patient enough to silt and fill in the stuffing and some got slitted  all the way through :(.I ended with this recipe which tasted equally nice:)


Okra- 20-25
Onion- 1 medium
Green chilly slit- 2

Mustard seeds- 1/2 tsp
Curry leaves
oil
hing - a pinch

Masala
Roasted peanut powder-2tsp
Roasted Sesame seeds- 1 tsp
Chilly powder- 1/2tsp
Coriander powder- 1/2tsp
Garam Masala- 1/2 tsp
Salt a pinch




Cut okra into desired shape. Heat one tsp of oil and add in the ingredients listed under masala and lightly roast it in low flame till the raw flavor disappears and set aside. Heat another two tsp of oil and add mustard seeds. Allow to splutter and add in green chilly, curry leaves and hing. Add onions and fry till golden brown and finally add okra and stir fry for two minutes. You can close with a lid for a few seconds and then continue to stir fry. When the okra is co…

Tandoori Chicken

When it comes to my favorite North Indian recipes there is a long list but topping it would be the spicy roasted tandoori chicken.This is definitely the most loved recipe by all chicken lovers in India.This tandoori chicken  is  not cooked the traditional way but in the oven and to my happy surprise it came out well imparting some of the rich the flavors and taste of traditional Indian cooking. The original recipe I have taken from Sanjeev Kapoor show and have brought a little changes according to taste and to get it roasted in the oven. It tasted delicious but I was a bit sad that the beautiful gashes are not visible:(



Ingredients

Chicken legs 3 or 6 chicken drumsticks


First marinade
Kashmiri chili powder- 3/4 tsp
Ginger- garlic paste- 1 1/2 tsp
lemon juice-a few drops
salt to taste


Second marinade
Kashmiri Chilly powder - 2 tsp
Coriander powder- 1/2 tsp
Gram flour- 3 tsp
Ginger garlic paste- 1 tsp
Clove- 3-4
Cinnamon- 1 stick
cardamon-  3
nutmeg- a pinch
Fennel seeds- 1/2 tsp
Yogurt (hung) 3/4 cup
Mu…

Award Time!!!

I am so happy and thrilled to receive "The One Lovely Blog Award " from my dear friends in blog world. I feel honored and I  accept their love and appreciation with wholehearted delight.
Thanks Santosh,Kurinji,Shobha, Soumya,Love and Priya Sreeram for the One Lovely Blog Award.
Thanks Kavitha for sharing with me " The Sunshine Award" and also for the tagged award.There is no need of any special introduction of these talented bloggers. Through their enthusiasm and devotion they have created beautiful spaces where most of us including me are frequent visitors. If you have not yet, do visit and you will be amazed at their collection of unique mouthwatering  recipes.



.Thanks Santosh and Love



Thanks Kurinji and Priya Thanks Shobha,and Soumya



Thanks Kavitha







Kavitha has also tagged me along with seven other bloggers, which also includes eight questions to be answered. Thank you so much dear..will post that soon.
With great pleasure I would like to share this with twelve of …

Sweet Potato Ishtu

Sweet potato Ishtu ( Kerala Stew) is an ideal side dish for appam, idiyappam and chapathi.Ishtu is a mild and delicious potato preparation in a rich  coconut gravy. I replaced potatoes with sweet potatoes and the result was a delicious and slightly sweet gravy with a beautiful refreshing color. Try this recipe, you will surely love this.

Sweet potatoes- 2 medium size
Coconut milk thin- 1 cup
Coconut milk thick- 3/4 cup
Onion- 1
Green chilly-   3-4
Ginger- 1 inch thick
Cinnamon- 1 inch thick
Cloves- 3
Cardamon- 2
Curry leaves
salt to taste
oil


Peel and cut cooked sweet potatoes into small cubes and onions into thin slices. Heat oil in a pan and add the whole spices and saute for a few seconds and add onions curry leaves and silted green chillies. Saute for a minute till the onions gets sweated and not brown. Add the cooked sweet potatoes salt and the thin coconut milk. Cook the sweet potatoes in medium flame for two to three minutes till it can be mashed up a bit and the sauce attains a thicker c…

Meen Achar/Fish Pickle

Meen achar is spicy  and delicious fish pickle which is easy to make and can be preserved in refrigerator for more than a month. This recipe is for all those spicy pickle fans like me and this truly is my favorite pickle. You can also use the same recipe to make prawns pickle. This is my mothers treasured recipe. You can use any fish without bones, but king fish is the best for this recipe


Ingredients
Boneless fish - 1 1/2 lb
Ginger- 3-4 inch thick
Garlic- 2 whole( 25-30 pods)
Green chilly- 10-15
Chilly powder- 3- 4 tsp( adjust as per taste)
Turmeric powder-3/4 tsp
Mustard powder- 1 1/2
Mustard seeds- 1 tsp
Fenu greek powder- 1 tsp
Clove- 5-6
Vinegar- 1/2cup
Curry leaves
Salt to taste
Oil




Cut fish into small cubes and drain out all excess moister( use paper towel if necessary). Marinate for 10 minutes with turmeric powder, one tsp of chilly powder and salt. Fry this in oil till cooked evenly.Drain and set aside.
Using a mixer crush ginger, garlic, cloves, green chilly and curry leaves. Do not m…

Ethakka /Plantain and Vanpayar/Red beans Thoran

Ethakka and  vanpayar or red beans together forms a delicious combination for thoran. Thoran is a Kerala style stir fry of veggies with coconut and forms a quick side dish for rice. Ethakka is one of mallu's favorite veggie  and is commonly grown in the backyards of almost every home. There are variety of dishes and this recipe is simple, quick and healthy.

Ingredients
Raw Plantain- 2
Cooked red beans- 1 cup
Coconut - 1/2 cup
Turmeric- 1/3 tsp
Cumin powder- 1/3tsp
Onion- 1 small
Green chilly3-4
Garlic -2 pods
mustard seeds- 1/3 tsp
Dry red chilly-2
Oil
Salt to taste
Curry leaves




Cook red beans and ethakka separately. Soak beans for two hours and then cook adding water a little above the soaked beans.
This can be done in advance a day before or you can make this thoran with left over beans
Peel and chop ethakka/plantain into small  peices.Cook it by adding 3/4 cup of water, salt, one tsp of oil ( to prevent it from sticking to the bottom of the pan) and green chilly and set aside.
Note: adding a …

Mutton Stew

Mutton Stew is a traditional breakfast recipe of Kerala and is a great accompaniment with appam, palappam and idiyappam. It is mutton and potatoes stewed in coconut milk and flavored with whole spices. This light stew may not look very appetizing but its mild flavor and taste is a delight to the palate. I have just used potatoes and mutton, but you can also add in other veggies like carrots. You can also add Vinegar,but it is optional.


Ingredients
Mutton- 1  lb
Potato- 2 small
Onion thinly sliced- 2 medium
Ginger- 1 inch thick
Garlic- 3-4 pods
Green chilly- 7-8
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup
Cinnamon- 1 stick
Clove- 4-5
Cardamon-2
Whole pepper- 8-10
Fennel seeds- 1/2 tsp
nutmeg- a pinch
Mustard seeds- 1/2 tsp
Curry leaves
salt to taste
Ghee- 1 tsp
oil

In a pan or a pressure cooker heat oil and add in whole garam masala ( Cinnamon, Cardamon, clove, pepper and fennel seeds) Once there is a nice aroma add in thinly sliced onions and saute for a few seconds( just sweating the onions)and …

Apple Crumble

Apple Crumble is a delicious dessert. It is simple, tasty and easy to put together and is a sure winner. It will never let you down especially if you serve in parties topped with vanilla ice cream, whipped cream or custard sauce. You can also use a wide range of fillings to make crumbles. My son especially loves apple crumbles- a  little tart and a little sweet.

Ingredients
Apples- 4
Light Brown sugar- 3 tsps
Butter- 1 tsp
lemon zest- a pinch
Cinnamon powder- a pinch
Flour- 1 tsp

Topping
All purpose flour- 1 cup
Rolled oats- 3/4 cup
Butter- 6 tsp
Sugar or light brown sugar- 1/2 cup
Cinnamon or nutmeg-1/2 tsp
Chopped pecans- 1/2cup


Peel and core apple and dice into thin slices.Heat a pan and add in butter and sugar and allow to melt and lightly caramelize. Add in apples and allow it to get well coated and fry for a few minutes. Add in cinnamon and switch off the fire before it becomes marshy Sprinkle the flour and toss the mixture. Spread this mixture on a prepared greased baking pan and allow to …

Paneer Rice

Paneer rice is a quick and easy rice especially if you have sudden guests or a potluck party. It is a delicious milky flavored rice with soft melt in mouth cubes of fried paneer and would be loved by both vegetarians and non-vegetarians alike. You can also add in carrots, capsicum, peas or any other veggies to make it extra special and look even more appetizing.

Ingredients
Rice- 2 cups
Water - 4 cup
Cloves- 2
Cardamon- 2
Cinnamon-  1 stick
Salt to taste


Paneer- 250 grams
Tomato Puree- 1 cup ( optional)
Green peas- 1/2 cup
Onion- 1 medium
Ginger - garlic paste- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Green chilly- 4
Garam masala- 1/2 tsp
Coriander leaves to garnish




Sock rice for half an hour. Bring four cups of water to a boil and add the whole garam masala , salt and rice and cook till it all water is evaporated and the rice is fluffy.
Cut paneer into cubes and fry them lightly and keep aside. In the same pan saute onions till golden brown and add ginger- garlic paste, green chilly and saute till the raw…

Chemmeen Vada/Prawns Cakes

Chemmeen Vada is a quick and easy appetizer. It is spicy and delicious. Both my mother and mother-in -law make these patties and I love both versions. It is made  by grinding cooked prawns into a coarse paste  and then shaped into the form  of vada or patties and then fried.

Ingredients
Prawns - 1 lb
Shallots- 5-8
Ginger- 2 inch thick
Green chilly- 5-6

Chilly powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Bread slices-2 
Egg white-1
Oil- 3-4 tsp
salt to taste



Clean prawns and rub in turmeric powder and salt and cook  covered in a low flame and get it half cooked. Do not add water as the prawns will get cooked in its own water. ( you can also do the uncooked version. Follow the same method with raw prawns but make thinner patties instead)
Now in a mixer add all ingredients,  except oil and make a coarse paste. Soak bread in water for a minute,squeeze off the excess water and mix with the prawns along with egg white. Take small balls and flatten them between your palms. Heat oil in p…

Kozhi thoran/Chicken Thoran

Chicken Thoran (updated pic)
Chicken Thoran is a delicious and aromatic side dish and is a traditional Kerala recipe. It is a very popular dish in southern part of Kerala, the region adjoining Trivandrum. It is boneless stir fried chicken with grated coconut and spices. You can use very small pieces of chicken or chunks just like the size of chilly chicken  to make this dish.This dish no doubt is an example of the richness and  flavors of traditional Kerala cuisine. It is a great accompaniment with rice and pulisherri.


Ingredients
Chicken boneless- 1 lb
Shallots- 10-15
Onion- 1 medium
Ginger - 1 inch thick
Green chilly-5
garlic 2 pods
Curry leaves- 2 springs
Coconut grated- 3/4 cup
Chilly powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1 tsp
Mustard seeds
salt to taste
oil

Clean and cut chicken into small pieces. Crush coconut, chilly powder, curry leaves and two pods of garlic using a mixer and keep aside. Crush shallots, ginger, green chilly and cut onion into thin slices. 
In a heavy b…

Sandesh and Happy Diwali

Dear Friends Happy Diwali !

May this festival of lights bring in loads of happiness and joy to all of you. On this festive happy  occasion I made this popular delicious sweet... Sandesh

Ingredients
Fresh Paneer or Ricotta Cheese- 2 cup
Sugar- 1 1/2 cup
Cardamon- 1/2 tsp
Ghee- 1 tsp (optional)



You can use fresh home made paneer or ricotta cheese for this recipe. I used ricotta cheese. Bring it to room temperature and knead it like a dough till it becomes smooth.  Add in sugar and continue to knead for another minute.Mix in cardamon powder. Heat a non stick pan and add this mixture and cook in a low heat. The sugar will dissolve . Continue to stir for 4-5 minutes till it becomes one mass and starts leaving the sides of the pan.Add a tsp of ghee if you feel that it is sticking to bottom. Do not allow it to change color or cook paneer too much, It should remain a little soft. Let it cool down and then again knead as you did in the beginning. Make small ball and garnish with nuts or sweetened fr…

Asparagus Pachadi

This is a pachadi that I tried recently with asparagus. Pachadi is a yogurt based side dish. There are popular yogurt based dip sauces for asparagus which is usually made with yogurt, herbs, prepared mustard and sometimes even garlic is added for extra flavor. Does that not sound somewhat similar to the pachadi ingredients. So  just gave this a try and my family really enjoyed. It has a unique flavor and taste which you will surely love. You can either stir fry and add to the prepared gravy or you can boil or steam the asparagus.

Ingredients
Asparagus - 1 bunch
Coconut- 4-5 tsp
Yogurt-  1 1/2 cup
Cumin- 1/3 tsp
Mustard - 1/2 tsp
Green chilly- 2
salt to taste
Garlic- 1 pod


Red chilly- 2
Oil
Curry leaves
Mustard seeds 1/3 tsp




Stir fry chopped asparagus along with green chilly and salt for a minute in medium heat.
Make a fine paste of coconut, mustard seeds and cumin and finally add crushed garlic. Mix in the yogurt and add into the cooked vegetable. Put it back in the stove and simmer Check salt as …

Crab/Njandu Masala Fry

Crab/njandu Masala  is a peppery spicy seafood delicacy. Even though a sea food lover I confess that cleaning and breaking the shells of crab is still a tough job for me and definitely I got a little help from hubby dear :). There are many who keep away, but believe me it is one of the yummiest sea food. Try this recipe,you will surely love this.

Ingredients
Crab- 2 lb
Onion- 1 large
Shallots- -6-8
Ginger- 2 inch thick
Garlic- 8-10
Green chilly-2
Chilly powder- 1 1/3 tsp
Pepper powder- 1 tsp
Garam Masala - 3/4 tsp
Turmeric powder- 1/2 tsp
Curry leaves
Oil
Salt to Taste

Clean Crab,remove the shells and cut off the legs. Cook crab with turmeric powder, pepper powder, 1/3cup of water and  salt ( be careful with salt ,add only little salt first and adjust according to taste). Crab will also shed its own water. Do not make it dry,just leave a little of the juice
Crush onion, shallot, ginger, garlic, green chilly and curry leaves. Heat oil in a pan and fry this mixture till golden brown. Add a pinch of t…
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