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Showing posts from December, 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…
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