Monday, 28 December 2009

Falafel (Repost)

Preparation time: 25 min | Cooking time: 15 min

This is a repost to participate in the WYF-Tea time snack event.

This is a famous Lebanese delicacy. It can be savoured as a snack or rolled up into a sandwich with a salad.

Dry chick peas-1cup
Parsley-1 bunch
Coriander leaves-1/2 bunch
Whole cumin seeds-1tbsp
Cumin powder-1tbsp
Coriander powder-1tbsp
Whole coriander-1tbsp
Black pepper-1tsp
Mixed spices(optional)-1/4tsp
Oil for frying
Salt to taste

Soak the chick peas overnight, drain and wash well. Add chopped parsley, coriander leaves, onions, salt and black pepper. Mix them well and blend it in a food processor to form a coarse mixture. Now add rest of the ingredients and keep it in the refrigerator for about an hour. Divide and shape the mixture into small balls and flatten with your hand. Deep fry until brown. Serve it warm.

Note: Mixed spice is a mixture of traditional 7 spices that is available in the supermarkets.

Wednesday, 23 December 2009

Season's Greetings

Wishing everyone peace and prosperity in the coming year.

Happy blogging and have a wonderful holiday!! :-)

Tuesday, 22 December 2009

Kodubale and Awards

Preparation time: 15 mns | Cooking time: 45 mins

This is a snack from Karnataka. I've had this numerous times but I have never tried making it myself. Traditionally it is made into larger rings but the smaller format is widely available.

Rice flour-2cups
All-purpose flour (maida)-1/2cup
Dry coconut(copra) or desiccated coconut-1/2cup
Fried gram powder (pottukadala)-2tsp
Red chilli powder-1tbsp
Sesame seeds-2tsp
Asafoetida-a pinch
Salt to taste
Oil for deep fry

Fry all-purpose flour and coconut slightly for few minutes. Then add the rice flour, fried gram powder, red chilli powder, asafoetida, sesame seeds and salt and mix well. Heat oil and add to the mixture. Add enough water to make a dough. Knead well. Pull out small balls from the dough and roll them into strands of desired size with your hands. Moist your hands and join one end to the other to form a circle. Heat oil in a kadai. Drop the kodubales into the oil and fry on low-medium heat. They are done when they turn golden-brown in color. It usually takes about 8-10 mins. Remove from oil and drain on paper towels. Store in air-tight containers after they cool down.

Now here comes the awards.

Malar shared this award with me. Thank you. It means a lot to me.

Ally gave me this award. Thank you very much.

The comments by my blogger friends are a great encouragement for me. I would like to share these awards with all of them. Please feel free to collect & post them in your blog :-).

Sunday, 20 December 2009

Mutton fry (Kerala style)

Preparation time: 15 mins | Cooking time: 45 mins

Mutton (clean and cut into small pieces)-1/2 kg
Ginger-1" piece
Garlic-6 cloves
Turmeric powder-1/2 tsp
Curry leaves-2 sprigs
Coconut(cut into small bits)-1/2 Cup
Coriander powder-3 tsp
Chilly powder-1 tsp
Pepper corns-8
Cinnamon-1" stick
Coconut oil-2 tbsp
Salt to taste

Add about 1 tbsp oil, turmeric powder, coconut bits and a few curry leaves to the mutton, mix well and keep it aside.

Dry roast coriander powder, chilly powder, pepper corns, cinnamon and cloves and grind it to a paste along with ginger and garlic. Now mix this paste with the mutton mixture, add salt and cook until mutton is soft.( Add very little water, if cooking in a pressure cooker).

Heat oil in a pan, add the mutton with the remaining curry leaves and fry until they are dry.

Friday, 18 December 2009

Potato fry

Preparation time: 15 mins | Cooking time: 45 mins

Potatoes-4 medium
Chilli flakes-1tsp
Cumin seeds-½tsp
Fennel seeds-½tsp
Crushed coriander seeds-½tsp
Onion (sliced)-1
Curry leaves-2 sprigs
Chopped fresh coriander-1tbsp
Salt to taste

Boil the potatoes in salted water until soft but still firm. Remove from the skin and cut into small cubes.

Heat oil in a pan, then add the chilli flakes, cumin, fennel and coriander seeds and salt and fry for 2 mins. Add the sliced onion and fry until golden brown. Then add the potatoes, curry leaves and fresh coriander.

Cover and cook for 5-7 minutes over a low heat. Serve hot. This goes very well with curd rice.

Tuesday, 15 December 2009

Palada Pradhaman

Cooking time: 90 mins

Palada pradhaman is from our native Kerala. It is a famous payasam made from cooked flakes of rice, milk and sugar. This is served as a dessert after a sadhya (feast in malayalam). It is pretty easy to make but need a little patience for the milk to condense :-) My kids love the payasam and so, often visits my menu.


Rice ada-200gms
Whole milk-3ltrs
Sugar-500gms (can be varied as per taste)
Cashew nuts-few
Cardamom -3

Cook the adas as per instructions on the packet. It may differ for each. I soaked it in hot water for 20 mins and then rinsed in cold water, so that they do not stick to each other. Keep it aside.

Now in a heavy bottom vessel, boil the milk until it reduces and gets a light pink colour. Now add the adas and cook on a slow flame for about 15 mins and then add the sugar, mix well and cook until the desired consistency.(It will get thicker when cold, so do not make it too thick). Add the powdered cardamom. Heat ghee in a pan, fry the cashews and raisins till golden and add to the payasam.

Note: If the adas are big, you can put it in a mixer and crush it a little.

Sunday, 13 December 2009

Butter naan with chicken kurma

All purpose flour(Maida)-250 gm
Low fat yogurt -2tbsp
Warm water-2tbsp
Active dry yeast-1tsp
Salt as per taste
Baking soda/baking powder-1/2 tsp

Dissolve yeast along with sugar in lukewarm water and leave it for 5-10 mins for the yeast to be frothy. Mix the dry ingredients (maida, baking soda and salt ). To this add milk, yeast, oil, yogurt and knead it well until you get a very soft dough(add water if needed). It will be very sticky initially but by continuous kneading and by adding very little flour, it will become non sticky. Do not add more flour because naan will become hard.

Keep the dough covered with a damp cloth for 4 hrs(better to keep it in a warm place), by then it would be double in volume. Knead the dough and divide into equal portions. Flatten and mould into typical 'pear' shape naan.
Preheat oven to 450F/230C and bake for 10 mins. Brush with butter and serve.


Heat an iron griddle on the stove and transfer the naan onto the griddle. Wait until it starts to bubble on the top side. Cook the other side in flame and brush it with butter.

Serve hot with your favourite gravy.

Preparation time: 25 mins | Cooking time: 60 mins

Chicken Kurma
Chicken (cut into small pieces)-750gms
Ginger-1 1/2"piece
Garlic-5 to 6 cloves
Low fat yogurt-1/2 cup
Chili powder-2tsp
Coriander powder-2tsp
Turmeric powder-1/2tsp
Grated coconut-1/2cup
Pepper corns-10
Cinnamon-1" stick
Fennel seeds (saunf)-1/2tsp
Cashew nuts/almonds-10 to 15
Coriander leaves for garnishing
Salt to taste

Blend ginger, garlic and yogurt to a fine paste. Heat oil in a pan and fry the onions until golden brown. Add the yogurt paste to the onions and fry till brown. Add chili powder, coriander powder and turmeric powder. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan. While the chicken is being cooked, blend coconut, cloves, pepper, cinnamon, fennel and nuts to a fine paste. Add the above paste to the cooked chicken and bring to a boil. Garnish with finely chopped coriander leaves.

This dish tastes good even without cashews or almonds. I have added them just to give a creamy texture to the gravy and enhance the flavour.

Thursday, 10 December 2009

Chole tikki

Preparation time: 60 mins | Cooking time: 45 mins

Chole tikki are flavourful potato patties smothered with a sauce made with chick peas. It is then garnished with sweet and spicy chutneys, sev, onions and fresh coriander leaves. Chole tikki, sometimes called aloo tikki chaat, is a street favorite in Mumbai.

For the chole
Chick peas (kabuli chana)-1 1/2cups
Ginger-garlic paste-1tsp
Coriander-cumin seed powder-1tbsp
Chilli powder-2tsp
Garam masala-1tsp
Turmeric powder-1/4tsp
Tomato (chopped)-1
Salt to taste

For the Tikkies
Bread crumbs-1/2cup
Garam masala-1/2tsp
Cumin powder-1/4tsp
Coriander powder-1/4tsp
Corn flour (Adjust acc to requirement)-1tbsp
Oil for frying
Salt to taste

For the chole
Wash and soak the channa overnight. Cook it until done in a pressure cooker. Heat oil in a pan add chopped onions and saute until light brown in colour. Add the ginger-garlic paste and saute for another 2 minutes. Now add all the dry masalas and saute until they lose their raw smell. At this stage add the tomatoes and cook until everything blends well.

Add the cooked channa to this mixture and cook for about 5 to 10 minutes. Additional water may be added to get desired consistency.

For the tikkies
Cook potatoes till tender, peel and mash well. Mix in garam masala, cumin powder, coriander powder, salt to taste, corn flour, bread crumbs and combine well. Adjust the corn flour as per requirement as it helps in holding the shape of the tikkies while frying. Make a small lemon sized balls and press them down. Shape them into round or oval shape (about 1 cm thick round or oval tikkies).

Heat tawa/griddle and place tikkies on it. Add about 1 tsp of oil for each tikkies and fry them on medium to low heat on both the sides till they turn golden brown. Repeat till you have cooked all the tikkies and place them in a kitchen towels to remove excess oil. Alternatively you can also bake the tikkies till they turn gold and crisp on both the sides.

To serve
Place 2 to 3 tikkies in a serving dish. Garnish with coriander chutney or mint chutney, tamarind chutney, sev, chopped onions and coriander leaves.

I've not used the chutney's instead replaced them with youghurt, ketchup and sprinkled a little chaat masala.

Tuesday, 8 December 2009

Mushroom Dopyaza

Preparation time: 20 mins | Cooking time: 30 mins

Garlic-4 cloves
Turmeric powder-a pinch
Chilli powder-1tsp
Coriander powder-1 1/2 tsp
Garam masala powder-1/2 tsp
Coriander leaves-to garnish
Fresh Cream-1tbsp
Salt to taste

Cut the mushroom into quarters. Make a paste of half the onions & garlic cloves. Heat oil in a pan & stir fry the onion-garlic paste till pink. Add turmeric, chilli, coriander powder & salt. Sprinkle 1 tbsp water & fry the masala mixture. Add chopped tomatoes and stir fry till tomatoes are tender. Add mushrooms & rest of the chopped onions, mix well and cover the pan with lid and cook till onions are soft. Open the lid and sprinkle garam masala and fold in the cream. Garnish with coriander leaves.

It is a good accompaniment with any Indian bread.

Sunday, 6 December 2009

Kariveppila chicken (chicken with curry leaves)

Preparation time: 15 mins | Cooking time: 45 mins

As the name suggests, curry leaves dominates all other ingredients :). This was introduced to me by my cousin and she made it so simple with just chilli powder, salt and curry leaves. It was very tasty. The curry leaves brings out its flavour to this dish. In order to add a little punch to this, I made my own version.

Chicken (cut into medium pieces)-1kg
Ginger-garlic paste-2tsp
Coriander powder-2tsp
Chilli powder-2tsp
Turmeric powder-1/4tsp
Garam masala powder-1tsp
Curry leaves-6 to 7 sprigs
Oil(preferably coconut oil)-5tbsp
Salt to taste

Marinate the chicken with ginger-garlic paste, all dry masalas and half of the curry leaves for about 2 hrs. Heat about 1tbsp oil in a pan(preferably one with a larger circumference, this would help chicken cook evenly), add the chicken along with the marinade and cook (do not add water).

When the chicken is half done, add the rest of the curry leaves with the remaining oil and cook until the chicken is brown on all sides.

Thursday, 3 December 2009

Mutta avial (Kerala egg delicacy)

Preparation time: 40 minutes | Cooking time: 30 minutes

This is indeed a Kerala dish but not found in all part of Kerala. It is more famous in the southern and central parts. I got introduced to this dish only after my wedding. In my recipe I've cut the eggs in such a way that the yolk is not disturbed. This is a better option otherwise the yolk will get mixed with the gravy.


Hard boiled eggs (cut lengthwise)- 5
Boiled potato (cut lengthwise)-1 medium
Grated Coconut-2cups
Cumin seeds-2tsp
Red Chilli powder-1tsp
Turmeric powder-1/4tsp
Green chillies-2
Curry leaves-2sprigs
Coconut Oil-2tbsp
Salt to taste

Make a coarse paste of coconut, turmeric powder, garlic, shallots, cumin seeds and green chillies. Keep it aside.

Take about 1tbsp oil in a pan, add the drumsticks(slit it length wise and cut into 4-5 pieces), a few curry leaves and the chilli powder, saute for 2 mins. Add a little water and let it cook. Once the drumsticks are almost done add the potato, tomato and the ground coconut paste, adjust the salt. When the gravy starts to boil, add the egg pieces, mix carefully and cook on slow flame, add some water if needed. When everything is blend well , turn off the flame, add the remaining coconut oil and the curry leaves. Keep it closed until you serve.

This goes well with rice and chappati.

Note: Traditionally this dish is cooked in mann chatti (earthenware) to bring out the authenticity.

Tuesday, 1 December 2009

Pav bhaji

Preparation Time: 15 mins | Cooking Time: 20 mins

This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. I used the normal white bread rolls instead of the actual pavs.

For the pav
Pavs (small squares of white bread)-8

For the bhaji
Potatoes(boiled and mashed-1 1/2cups
Cauliflower(finely chopped)-1cup
Green peas-1/2cup
Capsicum(finely chopped)-1/2cup
Tomatoes(chopped)-2 1/2cups
Turmeric powder-1/2tsp
Chilli powder-1tsp
Pav bhaji masala-1 1/2tbsp
Ginger-garlic paste-2tsp
Butter or oil-4tbsp

For serving
Large onion(chopped)-1
Lemon wedges-4
Chopped coriander-1 tbsp

For the bhaji
Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water. Heat the butter or oil in a large pan, add the onion and capsicum and saute for 2 minutes. Then, add the ginger-garlic paste and saute till the onion softens. Add the tomatoes and simmer till the oil separates. Add the turmeric powder, chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav
Slice each pav horizontally. Apply a little butter to each side. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Serve the hot pav with hot bhaji topped with the onion & coriander, and lemon wedges.